国内外搅打稀奶油应用发展概述  

Review:Researches of the Application Development of Whipping Cream at Home and Abroad

作　　者：王筠钠 李妍[2] 尹未华[1] 韩洁[1] 周锡龙[1] 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：《食品工业》2017年第3期246-251,共6页The Food 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(31471689);公益性行业(农业)科研专项(201303085)

摘　　要：搅打稀奶油作为现代食品工业的新兴乳制品,市场前景广阔。综述了搅打稀奶油基本分类及应用前景,通过分析搅打稀奶油产品特性,着重阐述其去稳定机理,并介绍了工艺参数、组成成分等对其搅打性能和品质产生的影响及作用机理。同时,综合国内外现状对稀奶油行业的未来发展趋势进行展望。Whipping cream as new dairy products of modern food industry has wide market prospect. Briefly introduce the basic classification and product application of whipping cream. Through the analysis to the characteristics of whipping cream, mechanism of whipping process of whipped cream was emphasized. Meanwhile, technological parameter and influence factors were investigated. And whipping cream industry development trend in the future was looking forward.

关 键 词：搅打稀奶油 稳定特性 搅打机理 影响因素 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]