摘要
搅打稀奶油是一种传统而成熟的乳制品,在现代食品工业中的应用十分广泛,市场前景广阔。本文综述了搅打稀奶油的搅打特性,同时介绍了其在休闲饮品中的创新应用,并简单探讨了当前存在的相关问题。
Whipping cream is atraditional and mature dairy production has wide market prospect and utilization in modern food industry. This article introduced whipping ability and innovative application of whipping cream in leisure beverage anddiscussed existent problems briefly.
引文
[1]中华人民共和国卫生部.GB/T 19646-2010稀奶油、奶油和无水奶油[S].北京:中国标准出版社,2010.
[2]赵强忠,赵谋明,林伟峰,等.搅打稀奶油的搅打机理研究[J].食品与发酵工业,2005,31(6):12-15.
[3]Goff H.D.Instability and partial coalescence in whippable dairy emulsions[J].Journal of Dairy Science,1997,80:2620-2630.
[4]王筠钠,李妍,尹未华,等.国内外搅打稀奶油应用发展概述[J].食品工业,2017,38(3):246-251.
[5]赵谋明,范瑞,林伟锋.脂肪球在搅打乳状液中的部分聚结及其作用[J].食品与发酵工业,2004,30(2):80-84.
[6]Darling D.F.Recent advances in the destabilization of dairy emulsions[J].Journal of Dairy Research,1982,49:695-712.
[7]吴晖,吴涛,吴剑锋,等.稀奶油及其应用[J].中国乳品工业,2005,33(2):44-47.
[8]Van Lent K,Le C T,Vanlerberghe B,et al.Effect of formulation on the emulsion and whipping properties of recombined dairy cream[J].International Dairy Journal,2008,18(10):1003-1010.
[9]赵强忠,余权,苏国万,等.乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究[J].食品与发酵工业,2009,35(4):175-179.
[10]王才华,赵谋明,赵强忠.瓜尔豆胶对搅打稀奶油的搅打性能的影响[J].中国乳品工业,2006,34(8):18-22.
[11]Reichman D,Garti N.Food polymers,gels and colloids[J].Royal Society of Chemistry,1991:549-556.