搅打稀奶油制备技术与影响因素研究进展  

Review:Study on the preparation technology and influence factors of whipping cream

作　　者：王筠钠 李妍[2] 韩洁[1] 尹未华[1] 周锡龙[1] 陈林天翔 张列兵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学食品学院,北京100037

出　　处：《中国乳品工业》2016年第11期24-28,共5页China Dairy Industry

基　　金：现代农业(奶牛)产业技术体系建设专项(CARS-37);国家科技部"十二五"科技支撑计划项目(2013BAD18B05-02;2013BAD18B12-04;2013BAD18B12-05);国家自然基金项目(31171714;31471689);公益性行业(农业)科研专项(201303085)

摘　　要：介绍了搅打稀奶油基本特性及制备工艺,通过分析搅打稀奶油完整体系,着重研究其搅打充气机理,包括搅打前期稳定乳液状态、中期快速充气和后期去稳定三个阶段,并探讨了脂肪、蛋白质、乳化剂、增稠剂、工艺条件等对其搅打性能和品质产生的影响及作用机理。同时,对稀奶油行业的未来发展趋势进行展望,随着人们生活水平日渐提高,对于高端乳制品需求逐年增加,我国稀奶油作为新兴乳业,虽起步较晚,但发展迅速,市场潜力巨大,用天然奶油制备性能稳定的搅打稀奶油及其相关理论研究将成为该领域的发展方向。This paper briefly introduced the basic characteristics and preparation technology of whipping cream. Through the analysis to the complete system of whipping cream, mechanism of whipping process of whipped cream was emphasized, which was composed of three steps, including a stable emulsion state in first step, rapid puffing in second step and？ labilization in last step. Meanwhile, influence factors such as fat, protein, emulsifier, thickener, technological conditions etc. was investigated. And whipping cream industry development trend in the future was looking forward to, as people living standard has improved, their demand for high-end dairy products increased year by year, although whipping cream was a new dairy industry in our country started late, it developed rapidly and had huge market potential, using natural cream to prepare stable whipping cream and the related theoretical research will become the development direction of this field.

关 键 词：搅打稀奶油 制备工艺 稳定特性 搅打机理 影响因素 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程]