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Friday April 4,2025,
Optimization of preparation conditions of powder non-dairy whipped cream
  
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KeyWord:powder non-dairy whipped cream  process condition  optimization
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YU Xinqi, MENG Zong, YANG Zhaoqi, LI  
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Abstract:
      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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