| Non-dairy pre-whipped topping is a kind of convenience food, which is usually frozen to storage and used in co ld drinks, cream pies and cream cakes directly after thawed. Currently whipped cream is the most commo n type in the market, which need to thaw the emulsion and whip. Pre-whipped topping is barely in the market and containing trans fat makes it exist health risk. There is an obvious practical value to study the trans- free non-dairy pre-whipped topping.The commercial products were analyzed firs tly to obtain the base oil. Fully hydrogenated palm kernel oil(FHPKO(39 oC)) was complied with the functional demands of pre-whipped topping. The fat compatibility was analyzed and then the SFC curves of compatible fats and FHPKO(39 oC) were compared. The SFC difference of Fully hydrogenated coconut oil(FHCO(30 oC)) and FHPKO(41 oC) at the ratio of 1:6~1:10(w:w) is smaller than 5% compared with FHPKO(39 oC).The effect of colloid on average fat globule size, viscosity, overrun and texture of non-dairy pre-whipped topping was studied. The texture is better than other samples when the addition of xanthan and guar gum is 0.4%. Sodium alginate(SA) is good for improving the texture and hydroxy properlene methyl cellulose(HPMC) can increase the overrun. Mix the four types of colloid, the overrun of non-dairy pre-whipped topping is 3.15 and the firmness is 411 g. The effects of sodium caseinate(Na Cas) and whey protein concentrate(WPC) on the quality of non-dairy pre-whipped topping were studied. Na Cas can stabilize the emulsion, when the addition is 1.4%, the average fat globule size is the minimum, 321.85 nm, the overrun is 3.37, the quality is the best. WPC will lead to the formation of large fat globule, high viscosity, low overrun and interface stability, it is not suitable for non-dairy pre-whipped topping. Besides, the influences of hydrophile- lipophile balance(HLB value) and addition of emulsifiers on the average fat globule size, viscosity, overrun, partial coalescence, texture, rheological properties, microstructure and stability were investigated. The effect of HLB value on the non-dairy pre-whipped topping changed with different emulsifiers. In the sucrose esters(SE) system, 8 and 9 were the suitable HLB va lue; In the soy lecithin(SL) system, 7~9 were the suitable HLB value; In the distilled monoglyceride(DMG) system, 6~8 were the suitable HLB value. When HLB value equals to 8, the non-dairy pre-whipped topping had good quality and stability even in the different system. The result of different addition showed that, when the addition is 0.3%, the overrun of non-dairy pre-whipped topping is 3.16, the firmness is 415 g, log G’ is 4.417, tanδ is 0.104, it can keep stable at 4 oC for 840 min and the stability score is 100 points.The effects of homogenization pressure on the distribution of fat globule size and microstructure, viscosity, quality and stability were studied. Homogenization pressure influenced the average fat globule size most. When the pressure between 50~80 MPa, the size was 310.1 to 350.1 nm, the overrun of the non-dairy pre-whipped topping was bigger than 3.28, the firmness was bigger than 409 g, log G’ was bigger than 4.380, tanδ was lower than 0.111 and the stability score was above 90 points, especially when pressure is 60 MPa,the quality is the best.Adding the complex oil of SFC difference smaller than 5% and SFC difference bigger than 10% compared with FHPKO(39 oC) to the non-dairy pre-whipped topping. It was found that, the non-dairy pre-whipped topping had a good quality when SFC difference smaller than 5% and poor quality when SFC difference bigger than 10%. Therefore, FHCO(30 oC) and FHPKO(41 oC) at the ratio of 1:6~1:10(w:w) can be used in the trans- free non-dairy pre-whipped topping.Finally, different storage methods for non-dairy pre-whipped topping were studied, and results showed that temperature had a great influence on the it. It would be metamorphism after three days storage at 20 oC. Compare the texture and rheology properties of 4 oC refrigeration and-18 oC frozen for 12 h then store at 4 oC, it was found that freezing process has no effect on the quality of non-dairy whipped cream, when the product was stored at 4 oC, it can keep stable for five weeks. |
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