摘要
以氢化棕榈油为主要原料,经过配料、混合、乳化、均质、急冷制成植脂鲜奶油,然后进行打发做成裱花。通过对乳化剂、增稠剂、油添加量、水添加量和HPMC等原辅料的选择,以及对打发温度、打发速度、打发时间等因素的控制,植脂鲜奶油稳定性提高。
Using hydrogenated palm oil as raw material, whipped topping was produced by the process of batching, mixing, emulsifying, homogenizing, splat-cooling, and then it was whipped to decorate cake. The influencing factors of emulsifier, thickening agents, adding dosage of oil, water and HPMC, whipping time, whipping speed and whipping temperature were researched. The stability of whipped topping was improved.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第1期10-13,共4页
China Oils and Fats
关键词
植脂鲜奶油
乳化
塑性
膨胀率
稳定性
whipped topping
emulsification
plastic character
expansion rate
stability
