关键词: 食品科学与工程, 搅打稀奶油, 搅打充气, 脂肪球部分聚结

Abstract: During whipping process of whipped cream the changes of partial coalescence rate of fat globules, protein concentration in serum, overrun, textural properties, and the relationship between the submicroscopicalstructure and whipping time were analyzed. The effect of the whipping process on the quality of the whipped cream was investigated. Results show that the whipping process is composed of three steps, including rapid puffing step, big air bubble breaking up step, and coalescence step of small air bubbles. In the first step, the overrun, the partial coalescence rate of fat globules and the growth of fat globule size are relatively slow, and most of the air bubbles are the big ones, so the structure of the bubbles is unstable. In the second step, the overrun, the partial coalescence rate of fat globules and the textural properties of the whipped cream rapidly increase, and the structure of the bubbles is stable. In the third step, the overrun of the whipped cream decreases, the partial coalescence rate of fat globules is slow, while the textural properties and the fat globule size continuously increase, and the fat globules start to gather into polymers that wrap the big bubbles.

Key words: food science and technology, whipped cream, whipping, fat globules partial coalescence