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
  
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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YU Xinqi, MENG Zong, YANG Zhaoqi, LI  
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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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