| 影响UHT稀奶油脂肪球大小的因素 |
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| 引用本文： | 刘振民,蒋士龙,高红艳.影响UHT稀奶油脂肪球大小的因素[J].食品与发酵工业,2009,35(5). |
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| 作者姓名： | 刘振民 蒋士龙 高红艳 |
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| 作者单位： | 光明乳业股份有限公司技术中心,上海,200436 |
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| 摘 要： | 大豆磷脂是UHT稀奶油适合的乳化剂。适合的复合乳化剂HLB值约为7.4。稀奶油的均质宜采用低压均质,为4×106-5×106Pa。与常温贮存相比,低温贮存时,稀奶油的脂肪球聚集、结晶、固化,稀奶油脂肪球体积平均粒径增大。在6个月的保质期内,随着保质期的延长,稀奶油脂肪球体积平均粒径由2.833μm升高到11.770μm,搅打率从115%降低到92%。文中所讨论的稀奶油产品适合蛋挞制作,蛋挞切面整齐、组织致密,无析水现象。
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| 关 键 词： | 稀奶油 乳化剂 脂肪球大小 搅打率 均质压力 |
Studies on Factors Influencing Sizes of Fat Globules of UHT Cream |
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| Liu Zhenmin,Jiang Shilong,Gao Hongyan.Studies on Factors Influencing Sizes of Fat Globules of UHT Cream[J].Food and Fermentation Industries,2009,35(5). |
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| Authors: | Liu Zhenmin Jiang Shilong Gao Hongyan |
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| Abstract: | Soybean lecithin is a suitable emulsifier for UHT cream.The suitable HLB value of complex emulsifiers is 7.4。 Low pressure of homogenization with 4×106～5×106Pa is preferred to use during UHT cream production.Compared with room temperature storage,refrigerate storage showed that the fat globules of UHT cream were easy to aggregate,crystallize and solidify.Its average particle diameter was increased from 2.833μm to 11.770μm,overrun rate decreased from 115% to 92% within 6-months shelf life.The UHT cream is suitable for egg tart production,the cutting side is tidy,the texture is dense without water separation. |
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| Keywords: | cream emulsifier size of fat globules overrun rate pressure of homogenization |
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