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高蛋白质,高溢价冷甜点的收缩和储存稳定性
Samantha R VanWees1, Scott A Rankin1, Richard W Hartel1
1University of Wisconsin-Madison, Madison, Wisconsin, USA.
Journal of food science
|February 6, 2026
概括
了解乳制品蛋白质和乳化剂如何影响冷甜点的微观结构是防止收缩的关键. 这项研究揭示了成分相互作用如何稳定气泡,减少储存期间的质量缺陷.
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
- 物理化学 物理化学
背景情况:
- 收缩是冷甜点的主要质量缺陷,特别是那些蛋白质或空气含量高的甜点.
- 导致收缩的确切机制,特别是空气相位不稳定的作用,仍然不清楚.
研究的目的:
- 研究乳制品蛋白质和表面活性成分在冷甜点微观结构中的结构和界面作用.
- 为了确定与空气相位不稳定和随后的收缩相关的物理化学现象.
主要方法:
- 检查了乳制品蛋白质来源和单糖和二糖添加物对冰,空气,脂肪和血清相结构的影响.
- 在化和温度循环储存期间评估产品的稳定性.
- 分析了微观结构的变化,包括冰和空气细胞大小,以及脂肪不稳定.
主要成果:
- 乳制品蛋白质来源和乳化剂添加对微观结构和产品稳定性产生了重大影响.
- 增强的脂肪不稳定性与室温下更慢的崩以及储存后更小的冰/空气细胞大小相关.
- 灵活的素蛋白导致严重的空气相不稳定,并增加了收缩.
结论:
- 乳制品蛋白质和乳化剂对于在冷和储存期间开发稳定的冷甜点微观结构至关重要.
- 优化成分相互作用可以增强泡的稳定性,减少再结晶,并防止高蛋白,高过量产品的收缩.
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