| 搅打稀奶油的搅打机理研究 |
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| 引用本文： | 赵强忠,赵谋明,林伟锋,范瑞. 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 |
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| 作者姓名： | 赵强忠 赵谋明 林伟锋 范瑞 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 基金项目： | 教育部骨干教师基金资助项目(No.教科司(2000)65) |
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| 摘 要： | 通过研究稀奶油在搅打过程中的起泡率、泡沫硬度和浆液分离系数随搅打时间的变化规律,及搅打过程微观结构的变化,可将其分成3个阶段,即迅速充气阶段、脂肪球稳定附聚阶段和脂肪球急剧附聚阶段,在此基础上建立了搅打过程的模型,并分析了其搅打机理。
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| 关 键 词： | 搅打稀奶油 搅打过程 搅打机理 |
| 修稿时间： | 2005-03-23 |
Study on the Whipping Mechanism of the Whipping Cream |
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| Zhao Qiangzhong,Zhao Mouming,Lin Weifeng,Fan rui. Study on the Whipping Mechanism of the Whipping Cream[J]. Food and Fermentation Industries, 2005, 31(6): 12-15 |
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| Authors: | Zhao Qiangzhong Zhao Mouming Lin Weifeng Fan rui |
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| Abstract: | This paper mainly studied the effects of overrun, foams firmness, and serum loss of whipping cream under different whipping time. The changes of fat globules microstructure during whipping were observed. The results indicated: we can separate the whipping process into three different stages such as quickly aeration stage, fat globules steady coalescence stage and fat globules quickly coalescence stage. The model of whipping process was established and the whipping mechanism was analyzed. |
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| Keywords: | whipping cream whipping process whipping mechanism |
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