搅打奶油粉的制备及其在手工冰淇淋粉中的应用
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摘要
以代可可脂、无水奶油、乳化剂为油相,葡萄糖浆、酪朊酸钠、K_2HPO_4以及胶体为水相,采用微胶囊技术喷雾干燥制备搅打奶油粉。结果表明,最佳工艺配方为代可可脂35%(占总固形物的质量分数,下同)、无水奶油5%、分子蒸馏单甘酯2%、乳酸脂肪酸甘油酯5%、丙二醇脂肪酸酯0. 6%、酪朊酸钠5%、K_2HPO_4 1%、琼脂0. 2%、葡萄糖浆(以固形物计) 46. 2%,制备的奶油粉添加2倍冷水搅打3 min即可成搅打奶油,打发倍数达到3. 3。按照搅打奶油粉24%,全脂粉30%,白砂糖45%,复配稳定剂1%制备成手打冰淇淋粉。制备的手工冰淇淋与市售产品比较,理化指标和感官品质方面表现均合格。对搅打奶油粉的配方及其应用进行了研究,极大提高了搅打奶油使用的方便性,扩展了其使用范围。
To break through the limitation of traditional cream that must be refrigerated,whipping cream powder was prepared by microencapsulation technology with spray drying. The cocoa butter substitute,dehydrated butter,and food emulsifiers were used as the core materials. Moreover,glucose syrup,sodium caseinate,dipotassium phosphate,and colloid were chosen as the wall materials. Results showed that the optimum prescription was 35% cocoa butter substitute(mass fraction of total solid,the same below),5% dehydrated butter,2% distilled molecular glyceride,5% lactic and fatty acid esters of glycerol,0. 6% propylene glycol esters of fatty acid,5% sodium caseinate,1% dipotassium phosphate,0. 2% agar,and 46. 2% glucose syrup. Whipping cream with expansion rate of 3. 3 could be produced by whipping the powder for 3 minutes with double water. Furthermore,manual ice cream was prepared with24% whipping cream powder,30% whole milk powder,45% white sugar,and 1% stabilizer blends. Compared with the commercial products,it was qualified in physicochemical and sensory indexes. The study of formulation and application of whipping cream powder greatly improves the convenience of whipping cream and expands its application.
To break through the limitation of traditional cream that must be refrigerated,whipping cream powder was prepared by microencapsulation technology with spray drying. The cocoa butter substitute,dehydrated butter,and food emulsifiers were used as the core materials. Moreover,glucose syrup,sodium caseinate,dipotassium phosphate,and colloid were chosen as the wall materials. Results showed that the optimum prescription was 35% cocoa butter substitute(mass fraction of total solid,the same below),5% dehydrated butter,2% distilled molecular glyceride,5% lactic and fatty acid esters of glycerol,0. 6% propylene glycol esters of fatty acid,5% sodium caseinate,1% dipotassium phosphate,0. 2% agar,and 46. 2% glucose syrup. Whipping cream with expansion rate of 3. 3 could be produced by whipping the powder for 3 minutes with double water. Furthermore,manual ice cream was prepared with24% whipping cream powder,30% whole milk powder,45% white sugar,and 1% stabilizer blends. Compared with the commercial products,it was qualified in physicochemical and sensory indexes. The study of formulation and application of whipping cream powder greatly improves the convenience of whipping cream and expands its application.
引文
[1]中华人民共和国商务部. SB/T 10419—2017植脂奶油[S].北京:中国标准出版社,2017.
[2]GOFF H D. Instability and partial coalescence in whippable dairy emulsions[J]. Journal of Dairy Science,1997,80(10):2 620-2 630.
[3]周莹,王维克,卢阳,等.搅打稀奶油产品综述[J].中国乳业,2010(2):38-40.
[4]SMITH A K,KAKUDA Y,GOFF H D. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream[J]. Food research International,2000,33(8):697-706.
[5]于昕琪,孟宗,杨兆琪,等.粉末植脂奶油制备工艺条件的优化[J].中国油脂,2017,42(9):100-105.
[6]张海玲.微胶囊型低脂植物奶油粉的制备及其性能研究[D].南昌:南昌大学,2011.
[7]梁治齐.微胶囊技术及其应用[M].北京:中国轻工业出版社,1999:1-2.
[8]周宇,晏敏,梅明鑫,等.微胶囊技术在油脂工业中的研究进展[J].食品与发酵工业,2018,44(4):293-300.
[9]王慧梅,范艳敏,王连艳.基于微胶囊技术对油脂包埋的研究进展[J].现代食品科技,2018,34(10):277-286; 201.
[10]熊文珂,蒋瑜,凌德娣,等.粉末油脂在软冰淇淋预拌粉中的应用[J].食品安全导刊,2011(8):53-54.
[11]赵强忠.搅打稀奶油的搅打性能和品质的变化规律及其机理研究[D].广州:华南理工大学,2006:7-34.
[12]中华人民共和国商务部. SB/T 10418—2017软冰淇淋[S].北京:中国标准出版社,2017.
[13]王筠钠,李妍,韩洁,等.搅打稀奶油制备技术与影响因素研究进展[J].中国乳品工业,2016,44(11):24-28.
[14]杨佳,侯占群,贺文浩,等.微胶囊壁材的分类及其性质比较[J].食品与发酵工业,2009,35(5):122-127.
[15]孙艳辉,张宜凤,梁军.粉末油脂的开发及其在食品工业中的应用[J].农业机械,2012(9):38-40.
[16]徐宝财,王瑞,张桂菊,等.国内外食品乳化剂研究现状与发展趋势[J].食品科学技术学报,2017,35(4):1-7.
[17]DRUSCH S,SERFERT Y,BERGER A,et al. New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein[J]. Food Hydrocolloids,2012,27(2):332-338.
[18]SCHMIDT D G,VAN HOOYDONK A C M. A scanning electron microscopal investigation of the whipping of cream[J]. Scanning Electron Microsc,1980(3):653-658.
[19]KIM H J,BOT A,DEVRIES I C M,et al. Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions[J]. Food Research International,2013,53(1),342-351.
[20]胡德亮,陈丽花,黄恺.食品添加剂[M].北京:中国轻工业出版社,2011:170-171.
[21]邢慧敏,刘红霞,桂仕林,等.胶体对稀奶油打发及其流变学特性的影响[J].中国乳品工业,2009,37(8):18-22.
[22]胡颖娜.酪蛋白与卡拉胶凝胶作用机理的研究[D].天津:天津科技大学,2015:10-11.
[23]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 20976—2007软冰淇淋预拌粉[S].北京:中国标准出版社,2007.
[2]GOFF H D. Instability and partial coalescence in whippable dairy emulsions[J]. Journal of Dairy Science,1997,80(10):2 620-2 630.
[3]周莹,王维克,卢阳,等.搅打稀奶油产品综述[J].中国乳业,2010(2):38-40.
[4]SMITH A K,KAKUDA Y,GOFF H D. Changes in protein and fat structure in whipped cream caused by heat treatment and addition of stabilizer to the cream[J]. Food research International,2000,33(8):697-706.
[5]于昕琪,孟宗,杨兆琪,等.粉末植脂奶油制备工艺条件的优化[J].中国油脂,2017,42(9):100-105.
[6]张海玲.微胶囊型低脂植物奶油粉的制备及其性能研究[D].南昌:南昌大学,2011.
[7]梁治齐.微胶囊技术及其应用[M].北京:中国轻工业出版社,1999:1-2.
[8]周宇,晏敏,梅明鑫,等.微胶囊技术在油脂工业中的研究进展[J].食品与发酵工业,2018,44(4):293-300.
[9]王慧梅,范艳敏,王连艳.基于微胶囊技术对油脂包埋的研究进展[J].现代食品科技,2018,34(10):277-286; 201.
[10]熊文珂,蒋瑜,凌德娣,等.粉末油脂在软冰淇淋预拌粉中的应用[J].食品安全导刊,2011(8):53-54.
[11]赵强忠.搅打稀奶油的搅打性能和品质的变化规律及其机理研究[D].广州:华南理工大学,2006:7-34.
[12]中华人民共和国商务部. SB/T 10418—2017软冰淇淋[S].北京:中国标准出版社,2017.
[13]王筠钠,李妍,韩洁,等.搅打稀奶油制备技术与影响因素研究进展[J].中国乳品工业,2016,44(11):24-28.
[14]杨佳,侯占群,贺文浩,等.微胶囊壁材的分类及其性质比较[J].食品与发酵工业,2009,35(5):122-127.
[15]孙艳辉,张宜凤,梁军.粉末油脂的开发及其在食品工业中的应用[J].农业机械,2012(9):38-40.
[16]徐宝财,王瑞,张桂菊,等.国内外食品乳化剂研究现状与发展趋势[J].食品科学技术学报,2017,35(4):1-7.
[17]DRUSCH S,SERFERT Y,BERGER A,et al. New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein[J]. Food Hydrocolloids,2012,27(2):332-338.
[18]SCHMIDT D G,VAN HOOYDONK A C M. A scanning electron microscopal investigation of the whipping of cream[J]. Scanning Electron Microsc,1980(3):653-658.
[19]KIM H J,BOT A,DEVRIES I C M,et al. Effects of emulsifiers on vegetable-fat based aerated emulsions with interfacial rheological contributions[J]. Food Research International,2013,53(1),342-351.
[20]胡德亮,陈丽花,黄恺.食品添加剂[M].北京:中国轻工业出版社,2011:170-171.
[21]邢慧敏,刘红霞,桂仕林,等.胶体对稀奶油打发及其流变学特性的影响[J].中国乳品工业,2009,37(8):18-22.
[22]胡颖娜.酪蛋白与卡拉胶凝胶作用机理的研究[D].天津:天津科技大学,2015:10-11.
[23]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 20976—2007软冰淇淋预拌粉[S].北京:中国标准出版社,2007.