稀奶油乳液储藏期间稳定性变化 对其搅打性能的影响 Effects of changes in stability on whipping performance of whipping cream emulsion during storage
为评估Turbiscan稳定性分析法预测稀奶油乳液稳定性的准确度以及为科学预测稀奶油的搅打性能提供参考，测定了稀奶油在12个月储藏期间乳液的离心乳析率、黏度、粒径和微观结构，分析Turbiscan稳定性分析法评价的准确性，同时测定储藏期间稀奶油搅打时间、起泡率、泄漏率和裱花性能，并分析乳液性状与搅打性能间的相关性，以研究乳液稳定性变化对稀奶油搅打性能的影响。结果表明：随着储藏时间的延长，乳液的离心乳析率、黏度、粒径呈现逐渐增大的趋势，失稳时间快于Turbiscan稳定性分析法所预测的结果；随着储藏时间的延长，搅打时间缩短，起泡率下降，泄漏率不变（均为0），裱花性能下降；离心乳析率和黏度与搅打时...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
中粮工科（西安）国际工程有限公司
2025-06-01
|
| Series: | Zhongguo youzhi |
| Subjects: | |
| Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20250612&flag=1 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | 为评估Turbiscan稳定性分析法预测稀奶油乳液稳定性的准确度以及为科学预测稀奶油的搅打性能提供参考，测定了稀奶油在12个月储藏期间乳液的离心乳析率、黏度、粒径和微观结构，分析Turbiscan稳定性分析法评价的准确性，同时测定储藏期间稀奶油搅打时间、起泡率、泄漏率和裱花性能，并分析乳液性状与搅打性能间的相关性，以研究乳液稳定性变化对稀奶油搅打性能的影响。结果表明：随着储藏时间的延长，乳液的离心乳析率、黏度、粒径呈现逐渐增大的趋势，失稳时间快于Turbiscan稳定性分析法所预测的结果；随着储藏时间的延长，搅打时间缩短，起泡率下降，泄漏率不变（均为0），裱花性能下降；离心乳析率和黏度与搅打时间存在显著负相关关系（p<001），离心乳析率、黏度和体积平均粒径与起泡率存在显著负相关关系（p<0.01），表明稀奶油储藏过程中乳液的失稳会降低其搅打性能。综上，稀奶油乳液在0～6个月储藏期内呈现渐进式失稳并伴随搅打性能适度下降，但不影响使用价值，而9～12个月储藏会导致体系严重失稳并引发搅打性能大幅度衰减，显著降低产品使用价值。
In order to evaluate the accuracy of Turbiscan stability analysis in predicting the stability of whipping cream emulsion and to provide a reference for the scientific prediction of the whipping performance of whipping cream, the centrifugal creaming rate, viscosity, particle size and microstructure of whipping cream emulsion during 12 months storage were measured to analyze the accuracy of Turbiscan stability analysis. Concurrently, whipping time, overrun, leakage rate, and decoration performance were evaluated to investigate how emulsion destabilization impacts whipping performance. Correlation analysis were performed between emulsion properties and whipping performance. The results demonstrated that as storage time increased, the centrifugal creaming rate, viscosity, and particle size of the emulsion gradually increased, with destabilization occurring faster than predicted by Turbiscan stability analysis. Whipping time, overrun and decoration performance decreased over storage, while the leakage rate unchanged (all at 0). Significant negative correlations were observed between centrifugal creaming rate/viscosity and whipping time (p<0.01), as well as between centrifugal creaming rate/viscosity/volume-weighted mean particle size and overrun (p<0.01), indicating that emulsion destabilization of whipping cream during storage directly compromised whipping performance. In summary, whipping cream emulsion exhibits progressive destabilization during 0-6 months of storage, accompanied by a moderate decline in whipping performance that do not critically impair functionality. However, storage 9-12 months triggers severe destabilization, leading to a substantial decline in key whipping performance, thereby substantially diminishing the product′s practical value. |
|---|---|
| ISSN: | 1003-7969 |