对影响高脂奶油加工过程中不良脂肪乳化破坏因素的定性评估

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-02-26 DOI:10.1111/1471-0307.13059

Lovepreet Singh, Pranav Vashisht, Morgan Ewonus, Henry Talbot, Jared Lierman, Dan McCoy, John Murphy, Steve Christiansen

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引用次数: 0

摘要

处理和运输高脂奶油时必须轻拿轻放，否则很可能导致脂肪乳液不稳定。本研究探讨了导致高脂奶油中脂肪乳化破坏的加工因素。在 7.2°C 时，奶油粘度为 48.6 mPa.s。结果显示，泵螺距为 32 和 43 毫米以及转速为 264 和 464 LPM 是导致奶油中形成黄油的重要因素。在 6.5 ± 0.5°C 的温度下至少持续 12 小时，无论脂肪结晶程度如何，乳状液都会明显分解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high-fat cream

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Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high-fat cream

Handling and transportation of high-fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high-fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.