| 于昕琪，孟宗，杨兆琪，.粉末植脂奶油制备工艺条件的优化[J].中国油脂,2017,42(9):.[YU Xinqi, MENG Zong, YANG Zhaoqi, LI.Optimization of preparation conditions of powder non-dairy whipped cream[J].China Oils and Fats,2017,42(9):.] |
| 粉末植脂奶油制备工艺条件的优化 |
| Optimization of preparation conditions of powder non-dairy whipped cream |
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| DOI： |
| 中文关键词: 粉末植脂奶油 工艺条件 优化 |
| 英文关键词:powder non-dairy whipped cream process condition optimization |
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| 摘要点击次数: 971 |
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| 中文摘要: |
| 研究了均质条件、固形物含量和进风温度对粉末植脂奶油产品性质的影响，并进一步利用正交试验对工艺条件进行了优化。结果表明，制备粉末植脂奶油的最佳工艺条件为：50 MPa均质2次，固形物含量50%，进风温度180℃。在最佳工艺条件下，粉末植脂奶油的包埋率达到89.49%，产品为乳白色，颗粒细小均匀，溶解性好。与传统植脂奶油相比，该粉末植脂奶油复溶乳状液平均粒径增大，打发倍数略低于传统植脂奶油的，但二者的质构特性无显著差异。 |
| 英文摘要: |
| The influences of homogenization condition, solid content and inlet air temperature on properties of powder non-dairy whipped cream were investigated. The optimal process conditions for preparing the powder non-dairy whipped cream were determined by orthogonal experiment as follows: 50 MPa homogenization for twice, solid content 50%, inlet air temperature 180℃. Under the optimal conditions, the embedding rate was 89.49%, and the product was milky white with fine uniformity and good solubility. Compared with the traditional non-dairy whipped cream, the powder non-dairy whipped cream water emulsion had larger mean particle size, and lower whipping times, but their texture characteristics had no significant difference. |
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