Preparation Of Microcapsule Type Low-fat Cream Powder And Study On Its Properties

This paper mainly studied the microcapsule low-fat whipped cream powder preparation formula and the basic process, and effects on the basic whipping performance of casein, grease and emulsifier, mainly includes:expansion rate,serous separating degree,fat coagulation,foam setting tim,needle penetration,protein desorption and sensory quality etc. Also analyzes the mechanism of these materials. Get below the results:1. Preparation microcapsule low-fat whipped cream powder and checked its quality. This cream powder particle shape was regular circle, color white, had milk fragrance, delicate dry, running property was good; Embedding efficiency reached up to 93.7% and stability was good. The surface was smoother, no crack.At room temperature for whipping, optimal whipping speed was 245rpm (8 files), optimal whipping time was 6min and the highest expansion rate reached 4.20. When whipping ended, serous separating was not happened. Let it stand and the setting time of foam reached 280min; Under the optimum whipping time, foam viscosity increasing gradually, the highest was 737.45 Pa·s; The low-fat whipped cream foam had better formability,foam feeling and brightness. In addition to its less fat content, it had obvious use advantage.2. Casein to low-fat whipped cream powder quality had important influence. Casein can increase viscosity of foam fat bracket and improve the stability of the bubbles. The best additives casein was 6%.This moment on the mesh structure of fat, protein desorption concentration was 48.65 mg/g, expansion rate reached 4.20 and needle penetration was 49%.Cream foam had moderate viscosity and standing properties. At that time cream powder foam reached the most suitable for using. And when casein content was lower or higher than 6%, it was hard to form high quality styling foam.3. Fat materials had direct relation with whipping performance of low-fat cream powder. Sclerosis palm oil was chose as fat materials to make low-fat whipped cream powder. The content of fat can decide fat coagulation ability and the latter had close relationship with whipping performance of low-fat cream powder. Sclerosis palm oil optimum dosage is 25%. In whipping process, fat coagulation speed was relatively fast and coagulation degree was relative taller, reached 66.75%. Plenty of air entered into the cream foam interior and expansion rate was higher. Serous separating degree of cream foam was 0 and foam point can keep long time of upright, wouldn't happen collapse bending. Low-fat cream foam had good hardness and suitable viscosity and toughness. After whipping, low-fat cream foam had smooth appearance and enough brightness, no rough feel. Also it had good molding ability and could be hollow out stacked without closeness adhesion phenomenon. Generally speaking, the low-fat cream foam had excellent quality and sufficient foam feeling.4. After match reasonable, mixed emulsifier can use replacement to impel fat coagulation function. Meanwhile, emulsifier can improve stability so it can affect whipping performance of low-fat cream powder.0291 can improve viscidity and toughness of low-fat cream foam and when dosage was 0.7%, it had the best coordinate effectiveness with other emulsifiers.0294 for improving inflation of whipped cream foam had vital effect and when dosage was 2.0%, cream foam expansion rate reached 4.20 after whipping.0288's main function is mixed with right amount 0294 to raise expansion rate together and the most appropriate amount of 0288 wasl.2%.To increase stability of whipped cream foam,02096 was indispensable. Quality cream powder needs higher expansion rate and longer stable time. When 02096's dosage was 0.7%, it had the best coordinate effectiveness with other emulsifiers and the stability time of whipped cream foam reached 280min. At this time, low-fat whipped cream foam had better sensory quality and could be put into use.