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| 老化时间对搅打植脂奶油品质的影响 |
| Effect of aging time on quality of non-dairy whip topping |
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| DOI： |
| 中文关键词: 搅打植脂奶油 老化时间 稳定性 品质 |
| 英文关键词:non-dairy whip topping aging time stability quality |
| 基金项目: |
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| 中文摘要: |
| 研究了老化时间(0～24 h)对搅打植脂奶油乳浊液粒度分布、表观黏度、稳定性、打发时间、打发倍数、泡沫稳定性、质构性质以及感官品质的影响。结果表明：搅打植脂奶油的乳浊液粒度和表观黏度随着老化时间的延长而增加；乳浊液的稳定性先升高后降低；打发性质差异较小；泡沫稳定性较高；奶油泡沫硬度先增加后趋于稳定；感官品质在老化时间4 h时最好。因此，老化时间为4 h时，搅打植脂奶油的品质最佳。 |
| 英文摘要: |
| The effects of aging time(0-24 h) on the particle size distribution, apparent viscosity, stability, whipping time, overrun, foam stability, texture and sensory quality of non-dairy whip topping were studied. The results showed that the particle size and apparent viscosity of emulsion of non-dairy whip topping increased with the aging time prolonging, and the stability of emulsion increased at the beginning and then decreased. The property of whipping was stable, foam stability was satisfied, and foam hardness of non-dairy whip topping increased at the beginning and then reached the stable stage. Sensory quality was the best at the aging time of 4 h. Therefore, when the aging time was 4 h, the quality of non-dairy whip topping was the best. |
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