不同乳化剂对大豆基搅打稀奶油的影响

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%)。

Effects of Different Emulsifiers on Soy Whipped Cream

This research took soybean oil body as raw material. The effects of different emulsifiers(soybean saponin,soy lecithin,soybean polysaccharide,tween 80)on the particle size distribution,viscosity,emulsion stability,whipping rate,and foaming stability of soy whipped cream were studied. The results showed that the emulsifier had a certain influence on the physical properties and whipping characteristics of the soy whipped cream. The soy whipped cream added with tween 80 had a smaller distribution of particle size,the ζ-potential was-30.3 mV,and the viscosity of soy whipped cream added with tween was smaller than those added with other emulsifiers(soybean saponin,soy lecithin and soybean polysaccharide),and the whipping rate of soy whipped cream added with tween was the highest,reaching 112.4%,but the foaming stability was 2.1%.Soy whipped cream added with soy emulsifier had similar emulsion properties,but the soy whipped cream added with soy lecithin had a higher whipping rate(134.5%)than the other two soy emulsifiers,while the soy whipped cream added with soybean polysaccharide had better foam stability(1.2%).