التفاصيل البيبلوغرافية
| العنوان: |
单,双脂肪酸酯与吐温80复配亲水亲油平衡值对 搅打稀奶油品质的影响. (Chinese) |
| Alternate Title: |
Effect of Hydrophilic-Lipophilic Balance Value of Mono- and Di-Fatty Acid Esters Combined with Tween 80 on the Quality of Whipped Cream. (English) |
| المؤلفون: |
陈雅丽, 冯文慧, 剧 柠, 杨永龙, 李志伟, 耿骁璐, 吕加平, 王筠钠, 谢 宁, 钱文涛, 张书文 |
| المصدر: |
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 13, p1-7, 7p |
| Abstract (English): |
In this study, the effects of adding mixtures of mono- and di-fatty acid glycerides and Tween 80 with different hydrophilic-lipophilic balance (HLB) values on the stability and whipping characteristics of cream were studied, and the hardness, whipping rate, apparent viscosity, stability, and microstructure of the cream samples were detected. The results showed that with the increase in HLB value, the apparent viscosity of the emulsion decreased, and shear thinning occurred in all cream samples. The centrifugal creaming rate and turbiscan stability index (TSI) decreased first and then increased, and so did the absolute value of zeta potential. The results of whipping characteristics analysis showed that with the increase in HLB value, the whipping time and whipping rate of cream decreased, and the hardness after whipping increased first and then decreased, reaching a maximum of 1 150.1 g when the HLB value was 9. At HLB values in the range of 9–11, cream exhibited a shorter whipping time, higher whipping hardness, appropriate whipping rate, and good mounting performance with no collapse or deformation. Meanwhile, the microstructure showed that the size of the cream bubbles was relatively uniform after whipping, and the fat globules around the bubbles were dense and close to each other, thus forming a better network structure to protect the bubbles and make the foam more stable. Therefore, the HLB value of mixed emulsifiers should be controlled in the range of 9–11 to obtain cream with good stability and whipping characteristics. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
利用单,双脂肪酸甘油酯及吐温-80研究不同亲水亲油平衡（hydrophilic lipophilic balance，HLB）值对稀奶 油稳定性及搅打特性的影响，对稀奶油打发硬度、打发率、表观黏度、稳定性及微观结构等指标进行检测。结果表 明，随着HLB值的增加，乳液表观黏度下降，所有的稀奶油组均出现了剪切稀化现象，离心乳析率和稳定性指数先 降低后增加，Zeta电位绝对值先增加后降低。搅打特性分析结果显示，随着HLB值的增加，稀奶油搅打时间缩短， 打发率降低，打发后硬度先增加后降低，当HLB值为9时硬度最大（1 150.1 g）。HLB值在9～11范围内，稀奶油具 有较短的搅打时间、较高的打发硬度、适宜的打发率，且裱花性能良好、无坍塌变形；此时微观结构观察结果显示 打发后奶油气泡大小相对均匀，气泡周围的脂肪球致密且彼此接近，形成了更紧密的网络结构保护气泡，使得泡沫 较为稳定。因此，复配乳化剂HLB值应控制在9～11的范围内，可获得稳定性及搅打特性良好的稀奶油。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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