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Influence of the ratio of fresh cream to anhydrous milk fat on the quality and flavor of recombined protein-based emulsions

文献类型： 外文期刊

作者： Feng, Wenhui 1 ; Wang, Yunna 1 ; Ju, Ning 2 ; Chen, Yali 1 ; Geng, Xiaolu 4 ; Yang, Yonglong 4 ; Li, Zhiwei 4 ; Qian, Wentao 4 ; Lv, Jiaping 1 ; Xie, Ning 1 ; Pang, Xiaoyang 1 ; Zhang, Shuwen 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Ningxia Univ, Coll Food Sci & Engn, Ningxia 750000, Peoples R China

3.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China

4.Inner Mongolia Mengniu Dairy Grp Co Ltd, Hohhot 010110, Peoples R China

关键词： Recombined whipped cream; Anhydrous milk fat; Stability; Flavor; Protein-based emulsions

期刊名称：INTERNATIONAL DAIRY JOURNAL （ 影响因子：3.4； 五年影响因子：3.6 ）

ISSN： 0958-6946

年卷期： 2025 年 167 卷

页码：

收录情况： SCI

摘要： A novel recombined protein-based emulsions was developed by combining anhydrous milk fat with fresh cream to enhance the stability and application properties of whipped cream. The study investigated the effect of different anhydrous milk fat (AMF) ratios (0 %, 20 %, 40 %, 60 %, 80 % and 100 %) on the stability, whipping properties, microstructure and flavour of the recombined whipped cream. Viscosity, particle size, stability, zeta potential and flavour of static emulsions were measured and foam hardness, overrun, fat partial coalescence and microstructure of aerated protein-based emulsions were analyzed. The results demonstrated that the ratio of 20 similar to 40 % AMF enhanced the stability, foam hardness, viscosity and average particle size of whipped cream. When the ratio of AMF was 20 similar to 40 %, the emulsion had the best stability, the highest absolute value of zeta potential (30.5-30.8 mV), higher foam hardness (1280.89-1369.19 g), higher overrun (172.4-174.7 %), shorter whipping time (211-217 s) and lower degree of fat partial coalescence (6.1-8.4 %). The moulding performance was well, the plasticity was strong, and the microstructure was observed to have uniform air bubble size. In addition, the flavour improves on the base of whipped cream made from AMF. Overall, the quality characteristics of whipped cream were found to be superior when 20-40 % AMF was incorporated into the protein-based emulsions.

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