共查询到19条相似文献,搜索用时 203 毫秒
1.
2.
本研究旨在分析3 种常见的酪蛋白产品,胶束酪蛋白浓缩物(micellar casein concentrate,MCC)、酪蛋白酸钙(calcium caseinate,CaC)及酪蛋白酸钠(sodium caseinate,NaC)对再制稀奶油搅打特性的影响,以及再制稀奶油进行二次均质后其搅打特性的变化。结果表明:MCC、CaC及NaC再制稀奶油的搅打特性受酪蛋白质量分数的影响,且其对二次均质工艺的敏感性不同。MCC和CaC的质量分数较高(1.5%和2.5%)时,制备的稀奶油具有良好的搅打特性,最大起泡率在170%~200%范围内,泄漏率在0~1.5%范围内;进行二次均质后最大起泡率和泄漏率的变化较小。而NaC在较低的质量分数(0.5%)条件下制备的稀奶油才可具有较好的搅打特性,最大起泡率为(198.2±4.0)%;当NaC质量分数增至1.5%时,最大起泡率下降至(119.0±15.4)%。二次均质后NaC再制稀奶油的最大起泡率下降,泄漏率增加。研究认为,以MCC和CaC为原料制备的稀奶油无论是否进行二次均质,均有良好的搅打特性。 相似文献
3.
4.
5.
不同蛋白酶水解酪蛋白及其对产物功能性质的影响 总被引:1,自引:0,他引:1
采用Alcalase 2.4L和Protamex两种蛋白酶分别水解酪蛋白酸钠(蛋白质含量88.03%)至5%、10%、15%和20%等不同的水解度(DH),并对酪蛋白酸钠及填水解产物的各种功能性质进行了分析测定。结果表明:酪蛋白酸钠经水解后,蛋白质、水分和灰分含量发生变化,游离氨基量增加且增加与DH相关;水解产物中的多肽分子量较小,平均分子量小于8103D,并且分子量随DH的增大而减小,在DH为15%和20%的水解产物中多肽分子量均低于5043D:水解产物的溶解性随DH的增大而增强,在pH4.0~5.0、DH10%~20%的范围内产物溶解度84.8%~98%,说明在等电点条件下,酪蛋白酸钠水解后溶解性得到改善:与酪蛋白酸钠相比,水解产物的乳化性和起泡性减弱;不同水解产物的氨基酸组成差异不是很大,与酪蛋白酸钠也很接近。 相似文献
6.
7.
8.
研究了浓度为12-20%酪蛋白酸钠溶液在66-90℃的粘度变化。在PH值为6.8-7.5的范围内,PH值对酪蛋白酸钠的粘度没有显著的影响。酪蛋白酸钠溶液粘度的和与溶液的浓度和温度都叶线性关系(R^2〉95%)。酪蛋白酸钠溶液的粘度浓度方程的斜率和截距都与温度呈二次方程的关系(R^2=94.91%,R^2=93.59%),并由此推导出关于浓度和温度对酪蛋白酸钠溶液粘度相互 半对数方程(R^2=94. 相似文献
9.
《食品工业》2020,(1)
试验研究了酪蛋白酸钠质量分数对椰奶的油滴粒径、ζ-电位、界面张力以及乳析指数的影响,为椰奶的加工生产提供理论依据。结果表明,当椰奶中加入的酪蛋白酸钠质量分数为0.2%~0.8%时,椰奶的粒径为300~400nm,且分散指数为0.2~0.4,说明粒径较小,且分布均匀;当酪蛋白酸钠质量分数为0.4%~0.8%时,ζ电位在-38~-46 mV之间,油滴之间的排斥力较大,椰奶的稳定性较好;当酪蛋白酸钠质量分数为0.4%~0.6%时,界面张力在9.5~10.7 mN/m之间。而根据乳析指数以及椰奶的上浮情况,酪蛋白酸钠的质量分数在0.4%~0.8%时的乳析指数均为2.14%左右,上浮很少,稳定性较好。综合考虑,酪蛋白酸钠添加量0.6%为宜。 相似文献
10.
以小麦、燕麦和玉米粉为主要原料,以脆性和保脆性为主要指标,通过均匀设计得到挤压工艺中对品质影响较大的3个因素及其取值范围。再通过响应面分析对谷物早餐的挤压工艺进行优化,得出最佳的挤压工艺为:螺杆螺旋速度为334r/min;Ⅰ区温度为40℃;Ⅱ区温度为150℃;Ⅲ区温度为123.50℃;水分质量分数22.60%;蛋白质质量分数7.3%;脂肪质量分数8%。 相似文献
11.
Qiangzhong Zhao Wanmei Kuang Zhao Long Min Fang Daolin Liu Bao Yang Mouming Zhao 《Food chemistry》2013
In this work, the effects of sorbitan monostearate (Span 60) level on the particle size distribution, microstructure and apparent viscosity of the emulsion were investigated. Average particle size (d4,3), surface protein concentration, partial coalescence of fat and overrun of whipped cream during whipping were also determined. As Span 60 level increased (0–0.8%) in emulsion, the apparent viscosity was increased gradually, and the particle size range was narrowed, which was also detected by microstructure. A positive effect of whipping time was observed on the average particle size, partial coalescence of fat, surface protein concentration and overrun during whipping, respectively. An increase of Span 60 level resulted in a reduction of d4,3 values and partial coalescence of fat during 0–1 min whipping, then increasing after whipping for 2–5 min (0.6% Span 60 as the critical level). A negative behaviour was observed between surface protein concentration and Span 60. Moreover, Span 60 could improve the overrun and organoleptic properties of whipped cream efficiently. 相似文献
12.
本研究以大豆油体为原料,探究了不同乳化剂(大豆皂苷、大豆卵磷脂、大豆多糖、吐温80)对大豆基搅打稀奶油的粒径分布、粘度、乳状液稳定性、搅打起泡率、泡沫稳定性的影响。结果表明,不同乳化剂对大豆基搅打奶油的乳状液特性和搅打特性有一定影响。添加吐温80的大豆基搅打稀奶油有较小的粒径分布,ζ-电位为-30.3 mV,粘度比加其他大豆乳化剂的小,而且搅打起泡性最高,达到112.4%,但是泡沫稳定性只有2.1%。添加大豆乳化剂的大豆基搅打稀奶油具有类似的乳状液特性,但是添加大豆卵磷脂的大豆基搅打稀奶油比其他两种大豆乳化剂具有更高的膨胀率(134.5%),而添加大豆多糖的大豆基搅打稀奶油具有更好的泡沫稳定性(1.2%)。 相似文献
13.
Ferre Rebry Veronique Nelis Kim Moens Koen Dewettinck Paul Van der Meeren 《International Journal of Food Science & Technology》2020,55(5):1950-1961
Water-in-oil-in-water (W/O/W) double emulsions present a reduced-fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced-fat whipped topping produced by W/O/W technology was proven. Whipping of a W/O/W emulsion, containing only 20% oil phase and a solid fat content of 78%, produced a superior whipped topping, in terms of firmness and overrun, compared to its whipped O/W emulsion counterparts. The presence of PGPR in the oil phase increased structure formation during whipping, while the additional dispersed-phase volume resulted in a better air inclusion. Two commercial monoacylglycerols (saturated and unsaturated) were investigated to improve the whipping properties of the produced W/O/W double emulsion. Both increased the susceptibility towards partial coalescence, thereby reducing whipping time and overrun, while increasing firmness of the produced whipped topping. Furthermore, the effect was stronger for the unsaturated than for the saturated monoacylglycerol. 相似文献
14.
15.
16.
利用质构分析仪分析泡沫硬度和内部质构,油溶性色素法(油红-O)测定脂肪球部分聚结率,研究油脂种类对植脂鲜奶油质量性能的影响.结果表明,不同种类油脂制备的植脂鲜奶油的质量性能有较大差异,油脂种类对质量性能的影响与其熔点有关.随油脂熔点不同,在搅打过程中发生脂肪球部分聚结的程度也不同,从而影响最终的泡沫结构.搅打5 min后,熔点为47~53℃的部分氢化植物油HP-51的部分聚结率大于70%,天然奶油的部分聚结率小于10%,大豆油和极度氢化油不发生部分聚结,均不能形成稳定的泡沫结构.熔点为36~41℃的部分氢化植物油制备的植脂鲜奶油,部分聚结率为65%,膨胀率为4.0,获得稳定的泡沫结构. 相似文献
17.
以氢化棕榈油为主要原料,经过配料、混合、乳化、均质、急冷制成植脂鲜奶油,然后进行打发做成裱花。通过对乳化剂、增稠剂、油添加量、水添加量和HPMC等原辅料的选择,以及对打发温度、打发速度、打发时间等因素的控制,植脂鲜奶油稳定性提高。 相似文献
18.
Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream 总被引:3,自引:0,他引:3
Aeration properties of acidified casein-stabilized emulsions containing liquid oil droplets have been compared to the whipping of dairy cream. The foam systems were characterized in terms of overrun, microstructure, drainage stability, and rheology. With acidification using glucono-δ-lactone, the casein-stabilized emulsions could be aerated to give foams of far higher overrun (>600%) than whipped cream (∼120%). The development of foam volume, stability and rheology in the aerated casein-stabilized emulsion systems was found to be strongly dependent on the pH and the concentration of added calcium ions. Whereas whipped cream is stabilized by partially coalesced fat globules, the casein emulsion foams are stabilized by aggregation (gelation) of the protein coat surrounding the oil droplets. Casein emulsion foams formed at low pH were found to be more stable than whipped cream, whilst those formed at high pH were predominantly liquid-like and unstable. Instability arose in the acidified casein emulsion foams mainly through gel syneresis. We conclude that there are substantial textural differences between whipped cream and acidified casein emulsion foams, especially in terms of the small-deformation rheology and the extent of the linear viscoelastic regime. 相似文献
19.
为了探明如何利用流变学特性指标对搅打奶油稳定性进行准确、快速的判断分析,本文通过相关性分析选取了8个与稳定性显著相关(p0.05)的流变学特性指标针对10种稳定性存在显著差异的市售搅打奶油进行了因子分析(FA)和聚类分析(CA)。因子分析表明:存在三个主因子"主要稳定因子"、"触变环因子"和"平衡形变因子";由载荷分析可知时间扫描G’、触变环面积S和平衡形变r是影响搅打奶油稳定性的关键流变学指标;总因子得分表达式为TFS=f1×0.38476+f2×0.25671+f3×0.22858,总因子得分排名可以反映出不同搅打奶油稳定性之间的差异。聚类分析表明:10种搅打奶油可以分成3类,第一类聚集了7个搅打奶油样品,即5号、6号、1号、10号、8号、9号和2号;第二类聚集了2个搅打奶油样品,即3号和4号搅打奶油样品;7号搅打奶油自成一类。 相似文献