乳化剂添加量对零反式脂肪酸预打发植脂奶油品质的影响

奶油中的应用泄椭:—.Р响到其稳定性。因此,当脂肪含量为%,复配乳Р 孟宗,耿温馨,徐振波,等.零反式脂肪酸搅打奶油制Р化剂添加量为%时,零反式脂肪酸预打发植脂[J]201326(11)3639Р奶油的品质最佳。[12]SMITH A KGOFFH DKAKUDAYMicrostructureР参考文献: and rheological whipped cream Р KHABARA琌 Keta1Influence treatment and 甀 Dairy JР temperature the and rheo- 200010(4)295301Р logical characteristics whipped cream[J]JDairy Sci JPOTINENI琑 R Fet.Р 201093(7)28872895 A determine fat emulsionsJ]FoodР ENIRANJAN甌 development Hydmcolloids200317(1)5562Р cream Р whipped 甁: Q 琄 W MZHAOLet. sorР —.Р bitan the characteristics andР [3] whipped . ,Р [D]2006,:—.Р [4]GOFF H DVEGACStructureengineering ice Q zZHAOM MLIJ Ret. Р cream and foambased// D JР methylcellulose the and ·Р and the micmstructure —Р Understanding controlling whipped . —Р foodsBocaRatonUSACRCPress Inc2007 :—.Р .Р [5]SAJEDI 琋琄 Jet. Р ·信息·