Effects Of Processing Technology And Additives On The Quality Of UHT Whipped Cream

UHT whipped cream is often used in cakes and desserts due to its good flavor,and its long shelf life gradually occupies a larger market share,but at present,China’s research on UHT whipped cream is still insufficient,resulting in high-end UHT whipped cream has been dependent on imports,expensive.Therefore,it is necessary to carry out some research on UHT churned cream in order to alleviate the current situation that the domestic market has been monopolized by foreign brands for a long time.In the development of UHT churned cream,the biggest difficulty lies in the establishment of its emulsion stabilization system,which needs to consider two contradictory factors,i.e.,the emulsion stability and churning characteristics of UHT churned cream.On the one hand,thin cream is essentially an O/W emulsion,which is thermodynamically unstable and requires the addition of stabilizers and emulsifiers to prevent quality problems such as oil-water separation to extend the shelf life.On the other hand,in the actual whipping of thin cream,partial agglomeration of milk fat globules needs to occur under the action of external shear,which transforms from O/W emulsion stable structure to foam structure.It has been shown that the better the stability of UHT whipped cream emulsions,the more difficult it is to have destabilizing effects such as partial aggregation of fat globules during whipping,which prolongs the whipping time and even prevents the formation of a stable foam structure.In order to balance these two contradictory factors,the process and formulation of UHT whipped cream need to be optimized to establish a suitable emulsion stabilization system for UHT whipped cream.Secondary homogenization process is a step after UHT treatment of thin cream,which aims to solve the problem of irregular curling of casein and whey protein caused by UHT treatment.The UHT-treated thin cream was subjected to secondary homogenization at 0,2,4,6,8,10,and 12 MPa,where the particle size of the UHT churned thin cream shifted in the direction of small particles at 4-8 MPa.In terms of churning characteristics,the increase in secondary homogenization pressure had a negative impact on the whipping characteristics of thin cream,including the increase in whipping time,which led to serious destruction of fat crystals,resulting in a decrease in whipping rate,foam stability,and foam hardness,and the increase in secondary homogenization pressure to 12 MPa was unable to whipping shape.Considering the nature of UHT churning cream emulsion and churning properties,the secondary homogenization pressure should be controlled in the range of 4-6 MPa.In order to improve the stability and extend the shelf life of UHT whipped cream,microcrystalline cellulose and xanthan gum were compounded in different ratios to study the synergistic effects of the two on the quality of UHT whipped cream and to characterize the changes in the stability and whippability of whipped cream caused by the addition of the two stabilizers.Xanthan gum compensated the deficiency of microcrystalline cellulose in improving the rheological properties of UHT whipped cream.In addition,when xanthan gum and microcrystalline cellulose were added at 2:1,the particle size was the smallest,the absolute value of zeta potential was the highest,and the long-term storage stability of UHT whipped cream was the best and no quality problems such as fat floating occurred within 6 months.In terms of churning characteristics,the synergy between xanthan gum and microcrystalline cellulose significantly prolonged the whipping time and reduced the whipping rate of the whipped cream.However,the addition of microcrystalline cellulose improves the thermodynamic properties of the whipped cream foam,and to some extent alleviates the liquid protein adhesion and fat clustering in the whipped cream matrix caused by the addition of xanthan gum,thus improving the stability of UHT whipped cream after whipping.The hydrophilic lipophilic balance(HLB)of emulsifiers affects the emulsion properties and whipping properties of UHT whipped cream.The effect of HLB value of the compounding emulsifier on the fat aggregation and crystallization of UHT churned thin cream was investigated,and the emulsion and whipping properties were characterized.As the HLB value of the compounding emulsifier increased,the emulsion particle size increased and the apparent viscosity increased,which led to longer churning time;thermodynamics and Avrami isothermal crystallization kinetics showed that a compounding emulsifier HLB of 10 improved the melting temperature of high melting point cream significantly and the crystallization rate was the fastest;in terms of whipping properties,the whipping properties were better at HLB 8-10,the whey leakage rate was lower,and the spreadability was better.Better.When compounding emulsifier HLB value in the range of 8 ～ 10,more suitable for the production of high quality UHT churned thin cream.Finally,a homemade UHT churned cream was made according to the process and formulation involved in the above study,and the quality was compared with two bestselling similar products in the market.The results showed that the particle size of the homemade UHT whipped cream emulsion showed a single-peaked distribution with small and uniform particle size.The stability analysis using TSI value proved that the emulsion stability has reached the market level.In terms of churnability,except for the soft texture after whipping,all other indexes met or exceeded the commercially available level.The sensory analysis also showed that the homemade UHT whipped cream has a fine texture,uniform color and good taste after whipping,and has the potential for industrial application.