| It is a popular cream product in the market because of its low price and excellent beating performance.However,at present,most of the oil in the cream is hydrogenated vegetable oil,which contains trans-fatty acids that are not good for human health.In this study,a new type of whipped cream was developed by substituting peanut oil for hydrogenated vegetable oil to solve the problem of trans-fatty acids in vegetable butter.Firstly,the optimum formula of whipped cream was determined by single factor experiment and response surface optimization experiment.Secondly,the effects of homogeneous pressure on apparent viscosity,particle size and beating performance of whipped cream were investigated.Then,in order to improve the decorating performance of peanut oil body whipped cream,the formula of cream companion was determined by single factor and orthogonal optimization.Finally,the properties of homemade peanut oil body cream with cream companion were compared with those of commercial butter.（1）Research and development of new peanut oil body whipping thin cream.The four single factors were determined as peanut oil body,peanut protein powder,xanthan gum and monoglyceride addition amount.The optimal addition range of the four factors was determined by taking the apparent viscosity,foaming rate,foam stability,yield stress,thixotropy and viscoelasticity as evaluation indexes.The single factor test showed that peanut protein powder had no significant effect on the properties of cream,so the response surface optimization test of cream formula was carried out with other factors as variables.Taking yield stress as the response value,and carrying out response surface optimization with three factors and three levels.It was found that the interaction between peanut oil body and xanthan gum,peanut oil body and monoglyceride on yield stress was obvious.The optimal formula for whipping thin cream was determined as follows: 34% peanut oil body,0.09% Xanthan gum,0.9% monoglyceride,0.3% peanut protein powder,15% granulated sugar,0.1% essence and 0.1% sodium citrate,the water fill to 100%.（2）The effect of homogenization pressure on the properties of whipped cream.The study found that with the increase of homogenization pressure,the particle size of the emulsion before whipping will gradually decrease and be much smaller than the particle size when it is not homogenized,and the apparent viscosity will also gradually decrease.When the homogenized sample was whipped,it was found that there was no foaming,so the homogenization was not suitable for the processing of peanut oil body cream.The final determination of the processing technology of peanut oil body whipping cream includes:mixing peanut oil body emulsion and auxiliary material solution,high-speed shearing,stirring,sterilization,aging,quick freezing.（3）Development of cream companion.The effect of cream companion was evaluated by measuring the yield stress of cream after the cream companion was added into the cream emulsion.The effects of the four emulsifiers were investigated,and it was found that the molecular distillation monomolecular ester promoted the yield stress of the cream.The other three emulsifiers showed similar effects,and the yield stress increased first and then decreased with the increase of the dosage.According to the single factor test,the optimum addition range of each emulsifier was determined and the orthogonal optimization test was carried out.It was found that the addition amount of span60（sorbitan monostearate）and monoglyceride significantly affected the yield stress of whipped cream,and span60 was more significant than monoglyceride.Finally,the optimal formula of cream companion was 16%monoglyceride,6% span60,5% propylene glycol fatty acid ester,2% polyglycerol fatty acid ester（PGE）,23% sorbitol liquid and 6% propylene glycol,the water fill to 100%.The addition of cream companion is 7% by weight of cream emulsion.（4）Comparison of properties of peanut oil body whipped cream and commercial cream.The performance of homemade peanut oil body cream which added cream companion was compared with that of commercial golden diamond cream.There was little difference in nutritional composition between those.The whipping performance of homemade cream was superior to commercial cream.Homemade cream is less flavorful and mouthfeel,but less different in fatness,firmness and smoothness from commercial cream.The two kinds of cream have good storage stability and are not easy to stratification.The decoration performance is good,the pattern is clear and beautiful,and some pores will appear after being placed at room temperature for 3 h.The microstructure of the two kinds of cream is different.In general,the performance of homemade peanut oil body cream can reach the market level,but the taste needs to be further improved. |
