本研究探讨了恒温（分别在4 ℃、25 ℃、37 ℃贮藏6 h）和温度波动（在37 ℃贮藏1 h后，转移至4 ℃贮藏6 h）贮藏模式下乳液的结晶行为与宏观性能。结果表明，对于恒温贮藏模式，不同贮藏温度下结晶乳液的SFC及脂肪晶体结构不同，恒温（4 ℃）、恒温（25 ℃）、恒温（37 ℃）贮藏的乳液固体脂肪含量（solid fat content，SFC）值分别为28.31%、22.75%和17.21%；恒温（4 ℃）贮藏的乳液中β’晶型含量最高（97.68%），脂肪晶体颗粒相对较小，而恒温（37 ℃）贮藏的乳液中β晶型含量最高（61.65%），脂肪晶体颗粒最大。对于温度波动贮藏模式，温度波动（37 ℃~4 ℃）贮藏的乳液的SFC值与恒温（4 ℃）贮藏乳液的SFC值相同（28%），但是脂肪结晶结构（脂肪晶体尺寸及β晶型含量）不同。恒温（25 ℃）贮藏乳液的表观粘度值最大、而温度波动（37 ℃~4 ℃）的表观粘度值最小。综上所述，对于相同贮藏时间，低温（4 ℃）贮藏易形成高SFC、脂肪晶体颗粒小的结晶乳液；高温（37 ℃）贮藏易形成低SFC、脂肪晶体颗粒大的结晶乳液。在恒温贮藏模式下，调节贮藏温度可以形成具有不同SFC及脂肪晶体结构的结晶乳液体系，采用恒温与温度波动贮藏模式结合可以形成具有相同SFC及不同脂肪晶体结构的结晶乳液体系。

The crystallization behavior and macroscopic properties of emulsions under modes with a constant temperature (storage at 4 ℃, 25 ℃ or 37 ℃ for 6 h) and temperature fluctuation (storage at 37 ℃ for 1 h then 4 ℃ for 6 h) were investigated in this study. The results showed that under the constant temperature storage, the solid fat content (SFC) and fat crystal structure of the crystalline emulsions stored at different temperatures differed: SFC as 28.31%, 22.75% and 17.21%, respectively, at 4 ℃, 25 ℃ and 37 ℃; The β' form content (97.68%) of the emulsion stored at 4 ℃ was the highest with the fat crystal particles being relatively small; The β form content of the emulsion at 37 ℃ was the highest (61.65%) with the fat crystal particles being the largest. Under the storage with temperature fluctuation, the SFC value (28%) of the emulsion stored with fluctuation at 37 ℃~4 ℃was essentially the same as that at a constant-temperature of 4 ℃, although their fat crystal structures (fat crystal particle size and content of β form) were different. The apparent viscosity of the emulsion stored at a constant temperature of 25 ℃ was the highest, whilst that of the emulsion stored with fluctuation at 37 ℃~4 ℃ was the smallest. In summary, for the same storage time period, a storage at a lower temperature (4 ℃) tended to facilitate the formation of a crystalline emulsion with a higher SFC content and smaller fat crystal particles; A storage at a higher temperature allowed the formation of a crystalline emulsion with a lower SFC content and bigger fat crystal particles. Under the storage at a constant temperature, adjusting the storage temperature can construct a crystalline emulsions with different SFC values and fat crystal structures, and the storage under the combined constant-temperature and temperature fluctuation mode can allow the formation of crystalline emulsions with the same SFC but different fat crystal structures.

国家自然科学基金-广东省联合基金重点支持项目（U1501214）；国家自然科学基金面上项目（31871758）；广州市珠江科技新星专项（201806010144）；广东省自然科学基金项目（2020A1515011304）；华南理工大学中央高校基本业务费重点项目（2019ZD41）；广东省基础与应用基础研究基金（2020A1515110263）；广东省基础与应用基础研究基金（2020A1515110263）