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Effect of processing conditions on whipping characteristics of dilute cream
  
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KeyWord:dilute cream  processing technology  whipping characteristics
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YANG Yonglong, GAO Zengli, LIU Yanhong,etc  
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Abstract:
      The effects of processing conditions on whipping characteristics of dilute cream were studied. With indexes of whipping characteristics of dilute cream as evaluation basis, the processing technology of dilute cream was studied by orthogonal experiment. The optimal processing conditions were obtained as follows: homogenization temperature 55?℃, homogenization pressure 8 MPa, sterilization temperature 120?℃ and sterilization time 4 s. Under these conditions, the product had high overrun and hardness. The overrun, hardness and viscosity of the product were 119%, 306 g and 419 mPa·s, respectively.
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