Study On Process And Formulation Of UHT Whipping Cream

Problems of unsatisfactory stability and whipping properties have been reported and this study aims at getting the ideal process parameters and formulation, so as to reduce or avoid the occurrence of fat floatation and layer formation during shelf life, in order to lay the theoretical foundation and provide product parameters for the product with stable quality.The main findings are as follows:(1) The homogenizing process was optimized by choosing the initial homogenizing pressure within the range of3to5MPa, secondary homogenization pressure of3MPa and homogenization temperature of about80℃. The resulting whipping time and particle sizes were highly significant and negatively correlated with the correlation coefficient of0.980(P<0.01). The overrun and particle size were also highly significant with negative correlation (P<0.01), and correlation coefficient of0.943. The overrun and whipping time were significant positively correlated (P<0.05), with a correlation coefficient of0.874.(2) The analysis of the effect of various emulsifiers and the HLB value on the products found that monoglyceride and sucrose ester had similar effects on the whipping cream, and so were the effects of lecithin and sodium caseinate on the product. The monoglyceride and sucrose ester increased the overrun but reduced the foam hardness, Tween80reduced the overrun but the foam hardness was increased. The maximum dosage of lecithin was0.2%. Comprehensive consideration of the particle size, viscosity, leakage rate and foam hardness, the most suitable HLB value is from9to11.(3) A comparative analysis of five kinds of colloids found that xanthan gum have the greatest influence on the viscosity and significantly reduced the overrun; the optimal adding amount of colloids based on comprehensive evaluation of whipping cream by orthogonal design were0.03%,0.02%and0.01%, for carrageenan, guar gum and xanthan gum, respectively.(4) While whipping, the trend in change of overrun was that there was reduction at first and increased thereafter. After the whipping ended, the overrun decreased further. With the extension of the whipping time, the leakage rate dropped, the partial coalescence rate surged. There were varying degrees of rise in D50among samples when stored at different temperatures.. With an increase in storage temperature, the extent increased; When stored at8℃and25℃, the viscosity decreased and increased at37℃. When stored at25℃and37℃for one month, the UHT whipping cream can no longer be used, so the product should be stored at low temperature.