添加脂改善了加工牛奶的物理稳定性和脂肪球体结构
Yue Pan1,2, Lei Zhang1,2, Xuanfei Fu1
1Food College, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|February 13, 2025
概括
蛋黄脂 (EYP) 和大豆脂 (SP) 提高婴儿配方奶粉的稳定性. 在维护脂肪球体结构和改善奶粉质量方面,EYP被发现优于SP.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品科学 乳制品科学
- 合体和表面科学科学
背景情况:
- 婴儿配方奶粉制造工艺可能会损害脂涂层乳脂球体的结构.
- 这种结构性破坏会对婴儿配方奶粉系统的物理稳定性产生负面影响.
研究的目的:
- 研究加入大豆脂 (SP) 或蛋黄脂 (EYP) 对加工牛奶的稳定性和脂肪球体结构的影响.
- 为了比较EYP与SP在减轻制造过程中对牛奶脂肪球体造成的损害方面的有效性.
主要方法:
- 将SP或EYP添加到经过不同加工方法 (巴氏杀菌,均质化) 的牛奶系统中.
- 使用稳定常数对物理稳定性的分析.
- 脂肪球体结构,粒子大小和接口膜特性的表征.
- 在喷雾干燥后评估奶粉颗粒形态.
主要成果:
- 脂添加通常改善了加工牛奶的物理稳定性和脂肪球体结构.
- 在同质化牛奶中,EYPs导致了较小的颗粒大小和相比SPs更好的稳定性.
- EYPs创造了一个更密集的脂接口膜,导致更完整的脂肪球体和更均,更光滑的奶粉颗粒.
结论:
- 蛋黄脂 (EYP) 比大豆脂 (SP) 在重组脂肪球体和提高奶粉加工过程中的稳定性方面更有效.
- 这些发现为改善乳制品,特别是婴儿配方奶粉的物理和结构性质提供了宝贵的见解.
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