Study On The Effect Mechanism Of Compound Emulsifier On The Quality Of Butter-Based Whipped Cream And Its Application

Butter based whipped cream is a kind of light cream product prepared with anhydrous cream,cow milk and food additives as raw materials.Its emulsion has natural milk flavor and strong flavor,and its whipped foam has a delicate taste.It is popular among consumers and has a broad market in China.At present,it is urgent to improve the emulsion stability,beating rate and foam stability of the product in the production industry of butter based whipped thin cream.This study screened the formula of compound emulsifier,developed a butter based whipped cream with good stability and whipped quality,by studying the interaction between the compound emulsifier and the butter based emulsion,the influence mechanism of the compound emulsifier on the stability of the product and the whipped quality was expounded.The homemade products were applied in the preparation of coffee milk cover and solidified yogurt,and the application potential of the homemade products in the food industry was evaluated,to make preliminary work for the industrial production of high-quality butter based whipped cream.To optimize the optimum composition of Tween-80,phospholipid and monoglyceride emulsifiers.Single factor experiment showed that increasing the amount of Tween-80 could improve the emulsion stability,and increasing the amount of phospholipid and monoglyceride could improve the dispersion rate of the product.Response surface experiments showed that Tween-80 had strong interaction with phospholipids,which could effectively reduce the average particle size of emulsion fat pellets.The optimal emulsifier was 0.06%of Tween-80,0.09%of phospholipid and 0.22%of monoglyceride.At this time,the average particle size of fat pellets was the smallest(118.20 nm)and the product stability was the highest.The quality test of whipped cream based on butter was carried out,and it was found that the highest batting rate of the homemade product was(187.06±1.30)%,which was significantly higher than that of the two kinds of commercial light cream as control products.In the storage period experiment,the batting rate of the homemade product decreased significantly to(144.77±3.39)%after 8 months of storage.At the 9th month of storage,the stability deteriorates obviously.The influence mechanism of the optimized compound emulsifier on product quality was explored.As for the crystallization properties of fat,it was found that the compound emulsifier could improve the heat resistance of low melting point crystalline fat(melting point increased from 1.9℃ to 3.1℃),and inhibit the transformation process of β’crystalline type to β’crystalline type,increase the β’crystalline type content.The relative content of β-crystalline type of the product was measured to be(75.86±1.13)%.It was significantly higher than the two marketed reference products(70%or less).For the properties of the two-phase interface,it was found that the compound emulsifier could effectively replace the adsorbed protein at the interface,forming a stable interface film with emulsifier and protein,effectively preventing the flocculation or coalescence of the fat pellets,and improving the absolute value of emulsion Zeta potential.The charge barrier maintained the spatial stability of the fat pellets.As for the emulsion properties,the compound emulsifier can significantly reduce the size distribution of fat pellets,and effectively prevent the flocculation and coalescence of fat pellets.And increase the concentration of protein in emulsion liquid phase,and effectively improve the dismissal rate of products.In addition,the compound emulsifier and protein stabilize the interface together,so that the product microstructure changes gently in the process of whipping and aerating.The bubbles are wrapped by protein and fat balls with uniform size distribution,and the final whipping foam texture is delicate.The whipped cream from butter base was used to prepare coffee milk cap and set yoghurt.The results showed that the prepared coffee milk cap had good stability and could maintain for 1 h at 30℃ without obvious melting.The water retention of the coagulated yogurt prepared with whipped cream based on butter was(96.98±0.08)%,which was significantly higher than that of the two kinds of coagulated yogurt as the control products.The results show that butter based whipped cream has high application potential in food industry.