Title

脂肪球在攪打乳狀液中的部分聚結及其作用

Translated Titles

The Partial Coalescence of Fat in Whipped Dairy Emulsions

Authors

趙謀明(Mou-Ming Zhao);范瑞(Rui Fan);林偉鋒(Wei-Feng Lin)

Key Words

攪打乳狀液 ; 部分聚結 ; 脂肪球吸附膜 ; whippable dairy emulsions ; partial coalescence ; absorbed layer of fat

PublicationName

食品與發酵工業

Volume or Term/Year and Month of Publication

30卷2期(2004 / 02 / 28)

Page #

77 - 81

Content Language

簡體中文

Chinese Abstract

綜述了脂肪球在攪打乳狀液中的部分聚結現象和攪打條件、脂肪種類、脂肪球吸附膜對部分聚結的影響。以冰淇淋和攪打奶油為例,說明脂肪球的部分聚結對於攪打乳狀液最終形成充氣的泡沫結構起關鍵作用,控制脂肪球的部分聚結程度對於改善攪打乳制品的質量、性能具有重要意義。聯繫控制脂肪球的部分聚結在冰淇淋生產中的實際應用,介紹了近來國際上有關脂肪球部分聚結的研究進展。

English Abstract

The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper. The partial coalescence has a very important role in the structure of whipped cream and ice cream. The controlling of the degree of partial coalescence is important in improving the quality of whipped dairy products. In addition to the production of ice cream, recent research progress on partial coalescence are reviewed.

Topic Category 工程學 > 化學工業