Optimization of Production Process and Crystallization Characteristics of Butter and Cocoa Butter Replacer-Based Whipping Cream

被引：0

作者：

Zhou, Xuxia ^{[1
]}

Qi, Yanan ^{[1
]}

Ding, Yuting ^{[1
]}

机构：

[1] Institute of Food Technology and Quality Control, Ocean College, Zhejiang University of Technology, Hangzhou,310014, China

来源：

Shipin Kexue/Food Science | 2018年 / 39卷 / 12期

关键词：

Coalescence - Crystalline materials - Textures - System stability;

D O I：

10.7506/spkx1002-6630-201812042

中图分类号：

学科分类号：

摘要：

The effect of fat content on the quality of butter and cocoa butter replacer-based whipping cream was investigated. Further, we evaluated the effect of fat content, butter to cocoa butter replacer ratio and homogenization pressure on the overrun, texture characteristics, partial coalescence rate of fat globules and crystalline characteristics of whipping cream using an orthogonal array design. It was shown that a fat content of 30%, a butter to cocoa butter replacer ratio of 2:3 and a homogenization pressure of 60 MPa allowed partial coalescence rate of fat globules and maintained the sensory characteristics, overrun and crystalline characteristics of the whipping cream. Homogenization at 60 MPa maintained the stability of the system and produced a large amount of free fat globules, promoting the partial coalescence of fat globules. The results of crystal formation analysis showed that under the optimized conditions, the X-ray diffraction patterns of the initial emulsions were broadened and changed from being sharp to being moderate, and the β'crystal was significantly increased. Whipping cream emulsions produced fat crystals at low temperatures, and the size of fat crystals was larger than that at high temperature. © 2018, China Food Publishing Company. All right reserved.

引用

页码：276 / 282