本文關(guān)鍵詞： 冰淇淋質(zhì)構(gòu) 脂肪球失穩(wěn)作用 結(jié)晶 界面作用 組成成分 加工方式　出處：《哈爾濱工業(yè)大學(xué)》2017年博士論文　論文類型：學(xué)位論文

【摘要】：冰淇淋是一種復(fù)雜的攪打充氣膠體體系,在老化過(guò)程中,要求冰淇淋乳狀液具有靜態(tài)穩(wěn)定性,蛋白質(zhì)和多糖間的熱力學(xué)不相容性影響冰淇淋乳狀液在靜態(tài)下的儲(chǔ)存。而在攪打凝凍過(guò)程中,脂肪球發(fā)生一定程度的失穩(wěn)才有利于冰淇淋質(zhì)構(gòu)的形成。冰淇淋中的脂肪、蛋白質(zhì)和乳化劑之間的相互作用會(huì)引起蛋白質(zhì)在脂肪球表面吸附特性以及脂肪結(jié)晶特性的改變,進(jìn)而影響脂肪球的失穩(wěn)作用和冰淇淋質(zhì)構(gòu)的形成。為了保證冰淇淋乳狀液在儲(chǔ)存過(guò)程中的穩(wěn)定性,研究了兩種常用的多糖穩(wěn)定劑對(duì)冰淇淋乳狀液靜態(tài)穩(wěn)定性的影響;在攪打凝凍過(guò)程中,系統(tǒng)地研究了不同乳化劑/脂肪/蛋白質(zhì)的界面作用、不同蛋白質(zhì)組成以及加工方式條件下脂肪球的低溫失穩(wěn)機(jī)制及其對(duì)冰淇淋質(zhì)構(gòu)形成的影響。采用熒光光譜法研究了羧甲基纖維素鈉(CMC)和瓜爾膠(GG)與乳蛋白之間的相互作用,通過(guò)測(cè)定油-水界面張力、多糖與乳蛋白在脂肪球表面的吸附量、zeta的變化研究了多糖/乳蛋白在脂肪球表面的吸附特性,基于多糖與乳蛋白在體系中的作用特性研究和探討了多糖對(duì)冰淇淋模擬乳狀液靜態(tài)穩(wěn)定性和起泡特性的影響。結(jié)果表明,CMC能與乳蛋白通過(guò)靜電相互作用形成非共價(jià)復(fù)合物,以復(fù)合物形式吸附在脂肪球表面和存在連續(xù)相中,從而形成黏性增強(qiáng)的網(wǎng)絡(luò)結(jié)構(gòu);而GG與乳蛋白不能形成復(fù)合物,GG作為親水膠體存在于連續(xù)相中,引起了冰淇淋模擬乳狀液顯著的相分離;CMC與乳蛋白的非共價(jià)結(jié)合增強(qiáng)了乳化體系對(duì)形變的抵抗能力,增加了乳狀液起泡性和泡沫穩(wěn)定性。當(dāng)CMC濃度為0.25%時(shí),乳狀液的靜態(tài)穩(wěn)定性較好,起泡能力和氣泡穩(wěn)定性最佳。研究了單硬脂酸甘油酯、單油酸甘油酯、蔗糖酯與蛋白質(zhì)在脂肪球表面的競(jìng)爭(zhēng)性吸附特性,基于DSC法對(duì)乳狀液中椰子油和奶油的成核特性和晶體生長(zhǎng)特性進(jìn)行了研究,探討了不同乳化劑/脂肪/蛋白質(zhì)的界面作用對(duì)攪打凝凍過(guò)程中脂肪球的失穩(wěn)作用機(jī)制。結(jié)果表明,單硬脂酸甘油酯能夠替代脂肪球表面的蛋白質(zhì),但對(duì)無(wú)水奶油和椰子油結(jié)晶特性影響不同,單硬脂酸甘油酯能降低奶油的成核溫度,使晶體生長(zhǎng)維數(shù)增加,利于脂肪球發(fā)生部分聚結(jié)作用,但能提高椰子油成核溫度,使晶體生長(zhǎng)維數(shù)降低,不利于脂肪球發(fā)生部分聚結(jié)作用;單油酸甘油酯不能對(duì)蛋白質(zhì)產(chǎn)生替代作用,脂肪球的失穩(wěn)主要是因?yàn)橹揪w生長(zhǎng)速率降低和晶體生長(zhǎng)維數(shù)增加引起的;蔗糖酯濃度高于0.2%時(shí)與蛋白質(zhì)在脂肪球表面發(fā)生競(jìng)爭(zhēng)性吸附作用,蔗糖酯對(duì)蛋白質(zhì)的替代作用是引起脂肪球部分聚結(jié)的主導(dǎo)因素;蔗糖酯濃度為0.2%~0.3%時(shí)能夠使奶油冰淇淋和椰子油冰淇淋獲得理想的膨脹率和抗融性。研究了乳蛋白、乳清蛋白、大豆蛋白和蔗糖酯在脂肪球表面的吸附特性對(duì)攪打凝凍過(guò)程中脂肪球失穩(wěn)作用的影響,采用乳清蛋白和大豆蛋白對(duì)乳蛋白部分替代,研究了混合蛋白體系中脂肪球的低溫失穩(wěn)機(jī)制及對(duì)冰淇淋質(zhì)構(gòu)形成的影響。蔗糖酯與酪蛋白、乳清蛋白以及大豆蛋白能夠產(chǎn)生復(fù)合作用,與蛋白質(zhì)在脂肪球表面的吸附存在復(fù)合吸附機(jī)制和競(jìng)爭(zhēng)吸附作用機(jī)制;不同的乳蛋白-乳清蛋白比例以及乳蛋白-大豆蛋白比例影響蛋白質(zhì)在脂肪球表面的吸附特性和脂肪結(jié)晶特性。相比于對(duì)晶體形態(tài)的改變,蔗糖酯與蛋白質(zhì)的競(jìng)爭(zhēng)性吸附作用在影響脂肪球的失穩(wěn)程度上占主導(dǎo)。在混合蛋白體系中,當(dāng)乳蛋白與乳清蛋白比例為3:7,乳蛋白與大豆蛋白比例為7:3時(shí),脂肪球的部分聚結(jié)度最高。此時(shí),冰淇淋具有理想的膨脹率和抗融性。對(duì)不同蛋白質(zhì)組成的物料采用先殺菌后均質(zhì)和先均質(zhì)后殺菌的工藝步驟,研究了加工方式對(duì)脂肪球低溫失穩(wěn)作用的影響,并進(jìn)一步研究和探討了脂肪球穩(wěn)定性變化對(duì)冰淇淋質(zhì)構(gòu)形成的作用和影響。先殺菌后均質(zhì)和先均質(zhì)后殺菌對(duì)乳蛋白冰淇淋乳狀液的靜態(tài)穩(wěn)定性、脂肪球在攪打凝凍過(guò)程中的失穩(wěn)程度以及冰淇淋的質(zhì)構(gòu)特性沒有顯著影響;對(duì)于乳蛋白-乳清蛋白和乳蛋白-大豆蛋白冰淇淋而言,殺菌過(guò)程中的熱效應(yīng)引起蛋白質(zhì)在脂肪球表面吸附和聚集行為的變化,降低了乳狀液的靜態(tài)穩(wěn)定性,提高了攪打凝凍過(guò)程中脂肪球的聚集度,促進(jìn)了空氣泡的充入,但是又降低了脂肪球的部分聚結(jié)度,加快了融化過(guò)程中氣泡的破裂;采用先均質(zhì)后殺菌的加工方式獲得的三種蛋白質(zhì)冰淇淋的膨脹率、抗融性、氣泡的均勻度,以及冰淇淋的感官評(píng)定均符合產(chǎn)品的質(zhì)構(gòu)和感官質(zhì)量要求。
[Abstract]:Ice cream is a complex whipping colloidal system in the aging process, for ice cream emulsion with static stability, thermodynamics of protein and polysaccharide between incompatible storage of ice cream emulsion under static. While in whipped freezing process, fat globules in a certain degree of instability is conducive to the formation of ice cream texture. The fat in the ice cream, the interaction between the protein and the emulsifier can cause the protein on the surface adsorption characteristics of fat globules and fat crystallization characteristics change, thereby affecting the fat globule instability and the formation of ice cream texture. In order to ensure the stability of ice cream emulsion during storage, effects two kinds of polysaccharide stabilizers on the static stability of ice cream emulsion; in whipped freezing process, a systematic study of the different emulsifier / fat / protein interface Effect of different protein composition and processing conditions of the low fat ball instability mechanism and its influence on the forming quality of ice cream. Sodium carboxymethyl cellulose by fluorescence spectroscopy (CMC) and guar gum (GG) and the interaction between milk protein, by measuring the oil-water interfacial tension, and polysaccharide milk protein adsorption on the surface of fat globules, zeta of polysaccharide / milk protein adsorption on the surface of fat globules, properties of polysaccharide and protein in milk in the system and discussed the influence of Polysaccharide on the simulation of the static stability of the emulsion and cream based on foaming properties. The results show that CMC can with milk protein through electrostatic interactions to form non covalent complexes, in the form of complex adsorption in the continuous phase and the fat globule surface exists, thus forming the network structure and GG with enhanced viscosity; milk protein can not form complexes, GG as the hydrophilic colloid is present in the continuous phase by phase separation simulation of ice cream emulsion significantly; non covalent CMC and milk protein with improved resistance to deformation of the emulsion system, adding emulsion foaming and foam stability. When the concentration of CMC was 0.25%, the static stability of milk like liquid good foaming bubble ability and best stability. Glycerol monostearate of glycerol monooleate, sucrose ester and protein in the competitive adsorption of the fat globule surface, DSC method of coconut oil and butter in emulsion nucleation and crystal growth characteristics were investigated based on different emulsifier / fat / interface effect of protein on the whipping fat ball in the process of freezing instability mechanism. The results showed that glycerol monostearate can replace the fat globule surface proteins, but the anhydrous butter and coconut oil crystal. The effect of different glycerol monostearate can reduce the nucleation temperature of cream, make the crystal growth dimension increases to fat partial coalescence occurs, but can increase the nucleation temperature of coconut oil, which is not conducive to reduce the dimension of crystal growth, partial coalescence of fat globules occurs; glycerol monooleate cannot substitute the role of protein, fat globule instability is mainly due to the lower growth rate of fat crystals and crystal growth caused by the increase of dimension; sucrose ester concentration higher than 0.2% with proteins at the fat globule surface competitive adsorption, the substitution effect of sucrose ester on protein is caused by fat partial coalescence of the dominant factor; concentration of sucrose esters 0.2%~0.3% can make ice cream and ice cream coconut oil to obtain the ideal expansion rate and melting resistance. The study of milk protein, whey protein, soybean protein and sucrose ester in the fat ball table The influence of adsorption characteristics on the whipping process conceeded fat freezing stabilization effect, using whey protein and soy protein instead of milk protein, fat of Hybrid Ball protein system in low temperature instability mechanism and the forming effect on ice cream. Quality of sucrose ester and casein, whey protein, soybean protein can produce composite effect there, and protein composite adsorption mechanism and the competitive adsorption mechanism in the adsorption of the fat globule surface; milk protein - different whey protein and milk protein percentage of soy protein affects the ratio of protein in fat globule surface adsorption properties and crystallization properties. Compared to the fat on the crystal morphology of competitive adsorption effect of sucrose ester and protein the effect of fat ball instability degree is dominant. In the mixed protein system, when milk protein and whey protein ratio 3:7, milk protein and soybean protein White ratio is 7:3, partial coalescence is the highest. At this time, the ice cream has the ideal expansion rate and melting resistance. After the sterilization process steps after homogenization and sterilization by first after homogenization of different protein composition of the material, studied the processing methods for the instability of fat ball and low temperature. To further study and discuss the change of structure stability of fat ball effect and influence on the formation of ice cream. First after sterilization and sterilization of homogeneous homogenized milk protein ice cream emulsion of fat globules in static stability, whipping instability in the process of freezing and ice cream to textural properties had no significant effect for milk protein; whey protein and milk protein - protein soybean ice cream, the thermal effect of sterilization process caused by the change of protein aggregation in the fat globule surface adsorption and, reduced the static stability of the emulsions, high Stir the aggregation in the process of playing ball frozen fat promotes air bubbles, filling, but also reduces the partial coalescence of bubbles, accelerate the rupture during melting process; the expansion rate of three kinds of protein obtained by ice cream processing sterilization first after homogenization, melting resistance, uniformity bubble, and ice cream products are in line with the sensory evaluation of texture and sensory quality requirements.

【學(xué)位授予單位】：哈爾濱工業(yè)大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS277
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本文編號(hào)：1449192