植脂鲜奶油稳定性的研究  

Stability of whipped topping

作　　者：金俊艳[1] 李小为[2] 

机构地区：[1]黑龙江农业职业技术学院实验中心,黑龙江佳木斯154007 [2]黑龙江农业职业技术学院农学系,黑龙江佳木斯154007

出　　处：《中国油脂》2008年第1期10-13,共4页China Oils and Fats

摘　　要：以氢化棕榈油为主要原料,经过配料、混合、乳化、均质、急冷制成植脂鲜奶油,然后进行打发做成裱花。通过对乳化剂、增稠剂、油添加量、水添加量和HPMC等原辅料的选择,以及对打发温度、打发速度、打发时间等因素的控制,植脂鲜奶油稳定性提高。Using hydrogenated palm oil as raw material, whipped topping was produced by the process of batching, mixing, emulsifying, homogenizing, splat-cooling, and then it was whipped to decorate cake. The influencing factors of emulsifier, thickening agents, adding dosage of oil, water and HPMC, whipping time, whipping speed and whipping temperature were researched. The stability of whipped topping was improved.

关 键 词：植脂鲜奶油 乳化 塑性 膨胀率 稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]