中国食品添加剂2025，Vol.36Issue(9)：20-25,6.DOI:10.19804/j.issn1006-2513.2025.9.003
冷冻对稀奶油品质的影响
Effect of freezing on the quality of whipping cream
付灵君 1关自宽 1耿东宇 1赵一行 1关心 1乔叶宁1
作者信息
- 1. 天津科技大学食品科学与工程学院,天津 300457
- 折叠
摘要
Abstract
Because of its smooth texture and rich taste,whipping cream is widely consumed,holding a significant share of the Chinese dairy market and becoming a popular component in contemporary diets.However,as a complex oil-in-water emulsion,whipping cream is inherently unstable and highly susceptible to damage from low-temperature freezing encountered during production,transportation,storage and retail.This exposure can lead to microstructure damage and detrimental changes in product quality.Adding additives to the system,particularly stabilizers,can significantly enhance the stability and overall quality of cream products.This paper reviewed the effects of freezing on cream quality.Furthermore,it explored the synergistic effects of a stabilizer system,including sucrose ester,locust bean gum and carrageenan mixture,microcrystalline cellulose and xanthan gum on the stability and performance of whipping cream.The aim of the study is to provide a clear direction for the optimizing whipping cream process and storage conditions,guide the development of effective stabilizers,and offer a scientific basis for the production,storage and application of whipping cream products.关键词
冷冻稀奶油/乳液/稳定性/脂肪球附聚Key words
frozen whipping cream/emulsion/stability/fat globule aggregation分类
轻工纺织引用本文复制引用
付灵君,关自宽,耿东宇,赵一行,关心,乔叶宁..冷冻对稀奶油品质的影响[J].中国食品添加剂,2025,36(9):20-25,6.
