3种市售搅打奶油的流变特性比较研究

Rheological Properties of Three Types of Commercially Available Whipped Cream

摘要:

本文针对稳定性能存在显著差异的3种市售搅打奶油，对其进行了基本成分、感官评定、流变学特性和质构特性分析实验。静态流变测试表明：搅打奶油呈现出假塑性与触变性；动态流变学测试表明：搅打呈现出凝胶特征。振荡温度扫描中复数模量G*呈现减小的趋势；而稳定性较差1号与2号样品温度扫描中有一个明显的临界温度15 ℃。在振荡时间扫描与频率扫描中，3号样品的弹性模量G’大于其他两个样品且相位角正切tanδ最小，其值小于0.3，故而表明3号样品的弹性成分比例最高。结合感官评定、稳定性实验和流变学分析可知，弹性模量G’可以有效表征搅打奶油的稳定性；搅打奶油的软硬程度可用触变环面积和屈服应力进行表征；其油腻感和口感分别与|?G’|和相对恢复率有关;贮藏的稳定性则与Je和λ相关。

Abstract:

Composition, organoleptic properties, rheology, and texture of three types of commercial whipped cream with significant differences in stability were analyzed. Static rheological tests showed that whipped cream was thixotropic and pseudoplastic, while dynamic rheological tests showed gel-like properties. The complex modulus (G?) of the oscillating temperature sweep showed a decreasing trend, whereas the temperature sweep of the less stable first and second samples showed a clear critical temperature of 15 ℃. In both oscillatory time sweep and oscillatory frequency sweep tests, the third sample, with the highest G? and lowest tan δ (<0.3), had the highest elastic component fraction. Combined analysis of organoleptic evaluation and storage experiments with rheological analysis showed that G? can effectively characterize stability and thixotropic loop area and yield stress could characterize the hardness and softness of whipped cream. In addition, greasiness and mouthfeel were closely related to |?G’| and relative recovery rate, and storage stability was closely related to creep compliance Je and retardation time λ.