摘要
随着我国烘焙、休闲茶饮行业等新兴行业的不断发展,作为重要高端原料的稀奶油的需求量正在日益增加。重组稀奶油因其兼有储藏期稳定与搅打时去稳定而得以起泡的特性受到越来越多的关注。介绍重组稀奶油的搅打充气机理,并对近年来对重组稀奶油稳定性影响因素的研究进行综述,旨在为重组稀奶油配方及工艺的优化提供理论依据。
As China’s baking,leisure tea and other emerging industries continue to grow,the demand for whipping cream,an important high-end ingredient,is increasing.The recombined dairy cream is gaining more and more attention because of its stability during storage and the ability to froth when whipped.Introduce the whipping and aeration mechanism of recombined dairy cream,and review the research on the factors affecting the stability of recombined dairy cream in recent years,aiming to provide theoretical basis for the optimization of recombined dairy cream formulation and process.
作者
宗学醒
李彤
崔利敏
任敏
李志国
边燕飞
ZONG Xuexing;LI Tong;CUI Limin;REN Min;LI Zhiguo;BIAN Yanfei(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)
出处
《食品工业》
CAS
2023年第4期205-210,共6页
The Food Industry
关键词
重组稀奶油
乳化剂
加工工艺
稳定性
recombined dairy cream
emulsifier
processing process
stability
