黄油-代可可脂基奶油生产工艺优化及其晶型形成分析

在分析油脂用量对黄油-代可可脂基奶油品质影响的基础上,通过正交试验研究油脂用量、黄油-代可可脂质量比和均质压力对奶油搅打性能、质构特性、脂肪球部分聚结率、结晶特性等的影响。结果表明,在油脂用量30%、黄油-代可可脂质量比2∶3、均质压力60 MPa的条件下,能保证脂肪部分聚结的发生,并保持搅打稀奶油较好的感官特性、起泡性和结晶特性。60 MPa的均质压力保证了体系的稳定性,使大量游离脂肪球产生从而促进脂肪部分聚结。晶型形成分析结果表明,在优化条件下,原料乳浊液X-射线衍射峰峰形由较宽、较尖锐变为峰形适中均匀,适宜搅打稀奶油的β’晶型晶体明显增多,搅打稀奶油乳浊液在低温条件下发生脂肪结晶,表现为脂肪晶体尺寸增大。

Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream

The effect of fat content on the quality of butter and cocoa butter replacer-based whipping cream was investigated. Further, we evaluated the effect of fat content, butter to cocoa butter replacer ratio and homogenization pressure on the overrun, texture characteristics, partial coalescence rate of fat globules and crystalline characteristics of whipping cream using an orthogonal array design. It was shown that a fat content of 30%, a butter to cocoa butter replacer ratio of 2:3 and a homogenization pressure of 60 MPa allowed partial coalescence rate of fat globules and maintained the sensory characteristics, overrun and crystalline characteristics of the whipping cream. Homogenization at 60 MPa maintained the stability of the system and produced a large amount of free fat globules, promoting the partial coalescence of fat globules. The results of crystal formation analysis showed that under the optimized conditions, the X-ray diffraction patterns of the initial emulsions were broadened and changed from being sharp to being moderate, and the β’ crystal was significantly increased. Whipping cream emulsions produced fat crystals at low temperatures, and the size of fat crystals was larger than that at high temperature.