Palm Oil Based Whipping Cream Preparation And Study Of The Application Properties

As people continue to enhance the pursuit of food quality and safety, the whipped cream of low fat content and high quality taste is conform to the development trend of the cream. To prepare for the main material of palm stearin oil whipping cream, which combine the superior physical and chemical properties of palm stearin and coconut oil, make the product get good whipping properties and stability of quality. The main research contents and results are as follows:(1) Through the analysis of basic physicochemical indexes, acid and SFC content, to determine the oil edible and suitable oil combination. Select the oil mixing ratio and adding amount on the basis of the formula by the index of overrun, whipping time, stable time and other indicators. The results showed that, it has good whipping cream quality when palm stearin was60%and coconut oil is40%. When the oil added up to20%can get a good quality through the experiment of the basic oil consumption.(2) Study the effects of different dosage of the emulsifiers on the whipping cream quality. Select three suitable emulsifiers were investigated by the orthogonal experiment to determine the best emulsifier formula. The results showed that:single, double glycerin monostearate, sucrose ester SE-15and sucrose ester SE-5are suitable for emulsifying agent experiment; emulsifier the optimal formula was:single, double stearic acid glycerol ester0.40%, sucrose ester SE-151%, sucrose ester SE-50.80%. Experimental verification is performed under the above conditions, we obtained the oil samples of overrun was263.89%, whipping time and stability time were4.0min and70min, centrifugal creaming rate and leakage rate were0.50%and0.10%, the quality of whipping cream is good.(3) Select the appropriate add type and determine the content through a series of whipping experiment and data analysis on whipping cream for three kinds of stabilizers and casein. Experimental results show that:the overrun decreases gradually with the increase in the amount of three stabilizers; under the same conditions as the amount added, whipping time in the order of:xanthan gum<guar gum<sodium carboxymethyl cellulose; stabilizers can significantly reduce the centrifugal creaming rate and leak rate and increase the stability; it can achieve the ideal effect when xanthan gum content of0.025%. Through the experiments of casein with different adding amount shows that:the overrun was first increased and then decreased, and reached a maximum of268.60%when adding amount is1.00%; whipping time shortest when the casein dosage of1.00%; the centrifugal creaming rate is minimum when the casein dosage of2.00%; stable time is longer and the leakage rate is low when the additive amount is more; we determine the appropriate casein content is1.00%in combination with the production cost.(4) Analysis the effects of different homogenization pressure on quality of whipped cream through the optimization of the homogenization pressure. The results show that:homogenization pressure on palm oil based the overrun is relatively large under the conditions of lOMPa; when the homogenization pressure≥lOMPa, the centrifugal creaming rate increases gradually, whipping time and stable time is shortened and the leakage rate increases; the best homogeneous pressure beat cream for10MPa. We found that the overrun of self-made cream is similar to commercially products based on the comparison of quality of self-made cream and other two kinds of whipped cream product analysis. The self-made products and related products in the market comparisons show that:The whipping rate is about the same of self-made product and the market products like Jingzhuan and Meiyi; the market products whipping time is longer; the centrifugal creaming rate and leak rate is in turn of Meiyi> Jingzhuan> self-made product. The stable time of self-made product is shorter than others. The product stability of self-made product is relatively superior.