Taking the fresh milk as the raw material, the fresh cream with 36% butterfat content is made through separation and standardization.By adding 7% sucrose, 0.02% monostearin, 0.02% tween 80 and the composite stabilizer with a certain percentage of xanthan gum, carrageenan and guar gum, whipped cream is made.The effect of the stabilizer is assessed with the sensory evaluation score, the ratio of whipping foam, and the serum separation coefficient as evaluation index.The results show that when 0.02% xanthan gum, 0.03% carrageenan and 0.04% guar gum is added into the fresh cream to make the whipped cream, the sensory evaluation score is 94;the ratio of whipping foam is 182%;and the serum separation coefficient is 0.584%, which can meet the processing requirements.%本研究以鲜奶为原料,经过分离、标准化得到脂肪含量为36%的稀奶油,通过添加7%的蔗糖、0.02%的单甘脂、0.02%的吐温80及一定比例的黄原胶、卡拉胶和瓜尔豆胶组成的复合稳定剂而制得发泡稀奶油.以感官评定分数、搅打起泡率和浆液分离系数为评价指标,对复合稳定剂的效果进行评定.结果表明:黄原胶添加量为0.02%、卡拉胶添加量为0.03%、瓜尔豆胶添加量为0.04%时,所制得的发泡稀奶油在搅打成型后其感官评定分数为94、搅打起泡率为182%、浆液分离系数为0.584%,能够满足加工要求.
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