粮油食品科技2024，Vol.32Issue(4)：98-104,7.DOI:10.16210/j.cnki.1007-7561.2024.04.012
重组稀奶油静态稳定与搅打再稳定研究进展
Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream
摘要
Abstract
Compared with fresh cream,recombined dairy cream has the advantages of low cost,high consistency between production batches,and good foam stability after whipping.It is widely used in industries such as coffee and tea beverages.However,due to the numerous ingredients and complex processes involved in its production,as well as the high requirements for static stability and whipping properties,the current market has heavily relied on imports,which leads to posing significant challenges to domestic dairy companies.The review first elucidated the mechanism of static instability occurring in recombined dairy cream during storage,including initial stable phase,phase separation,and creaming of fat globules,and discussed the factors influencing the rate and extent of instability at each stage.It elaborated on the interactions among fat globules,emulsifiers,and other components during storage and their impacts on the stability of recombined dairy cream.Furthermore,it delved into the process of partial coalescence and foaming during agitation of recombined dairy cream and the subsequent stabilization mechanism.It explicated the influence of solid fat content,fat crystallization characteristics,and emulsifier components on the partial coalescence of fat globules,which will provide technical support for the development and production process of recombined dairy cream products for domestic enterprises.关键词
重组稀奶油/静态稳定/搅打/部分聚结/脂肪结晶/乳化剂Key words
recombined dairy cream/static stability/whipping/partial coalescence/fat crystallization/emulsifier分类
轻工纺织引用本文复制引用
李彤,崔利敏,任敏,李志国,宗学醒..重组稀奶油静态稳定与搅打再稳定研究进展[J].粮油食品科技,2024,32(4):98-104,7.基金项目
呼和浩特市科技计划项目(2023—揭榜挂帅—农—2) Science and Technology Project of Inner Mongolia Autonomous Region(No.2023-Open bidding for selecting the best candidates-agriculture-2) （2023—揭榜挂帅—农—2）
