搅打植脂奶油粉的制备及其性能  

Preparation and properties of non-dairy whipped cream powder

作　　者：杨明煜[1] 徐石林[1] 郑为完[1] 赵伟学[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《中国油脂》2008年第5期18-20,共3页China Oils and Fats

基　　金：教育部长江学者和创新团队发展计划(No.IRT0540)

摘　　要：介绍了植脂奶油粉的制备工艺及配方,制备的植脂奶油粉在搅打时不仅具有较高的起泡率,而且具有较好的可塑性、硬挺性和稳定性,通过多次试验,在室温15～18℃下搅打7min,起泡率达3.5,硬度为0.50N,24h内无脱水收缩现象。制备的植脂奶油粉具有良好的搅打效果。The technics and formula of preparing whipped cream powder were introduced. The non - dairy whipped topping whipped with the prepared powder not only had higher overrun, but also had better plasticity,strength and stability. The powder was whipped for 7 rain under 15 - 18 ℃, and the overrun was 3.5, the firmness was 0. 50 N, and no synaeresis occurred in 24 h.

关 键 词：植脂奶油粉 制备 性质 

分 类 号：F426.82[经济管理—产业经济]