稀奶油

复合乳化剂能够明显改善搅打稀奶油的稳定性，乳化剂HLB值对搅打稀奶油品质的影响显著。

HLB value of emulsifier affected greatly quality of whipped cream .

影响UHT稀奶油脂肪球大小的因素

Studies on Factors Influencing Sizes of Fat Globules of UHT Cream

重点研究了乳化剂的HLB值对搅打稀奶油的脂肪部分附聚率与搅打性能之间的关系。

This paper mainly the studied effects of different HLB values of emulsifiers on partial coalescence .

研究了乳化剂的亲水亲油平衡值（HLB值）对搅打稀奶油的搅打性能的影响。

Effect of hydrophile-lipophilic-balance ( HLB ) values of emulsifiers on the whip-ping properties was investigated in this present paper .

在此基础上进行RSA分析，确定植脂稀奶油的最佳配方：棕榈仁油：椰子油（3：1）25.1%；

Then through RSA ( response surface analysis ) method , the optimized formula consisted of : hydrogenated palm kernel oil and coconut oil ( 3:1 ) 25.1 % ;

正是由于稀奶油干酪具有丰富的营养物质，又是新鲜的软质干酪，所以它容易被单核增生李斯特菌（Listeriamonocytogenes）所污染。

It is just because the rich nutrients and the soft texture that made it easy to be polluted by Listeria monocytogenes which is Monocyte hyperplasia bacteria .

胶体对稀奶油打发及其流变学特性的影响

Influence of gum on whipping properties and rheological characterization of cream

全文介绍了稀奶油及其相关制品的种类、特性及生产过程；

This paper introduces the category , characterization and the manufacturing process ;

搅打稀奶油的搅打机理研究

Study on the Whipping Mechanism of the Whipping Cream

乳化剂用量对搅打稀奶油搅打性能和品质的影响机理研究

Effects of Emulsifier Content on the Whipping Properties and Quality of the Whipped Cream

详细论述了稀奶油及奶油的组成成分、规格与理化性质；

Compositional components , type , chemic and physical properties of thin cream were discussed .

稀奶油及其应用

Cream and application of correlative products

特级品稀奶油可直接供给食用，一级品和二级品可作为加工奶油或其他食品的原料。

Suitable For : The fancy cream eatable without any processing ; Grade one and tow for butter processing & ingredients .

植脂稀奶油脂肪部分凝聚过程包括：老化过程中小脂肪球相互接触，乳化剂参与下聚结成为较大脂肪球，同时脂肪球内部形成结晶；

Firstly , with the participation of emulsifiers , small fat globules contact and aggregate into bigger ones , fat crystals are formed at the same time .

本文研究了不同条件对稀奶油中胆固醇去除率和β-环状糊精残留率的影响。

This article was carried out to determine optimum conditions of the different factors influence the removal percent of cholesterol in the cream and the residue percent of β - CD .

乳脂肪和水相的脂肪密度不同，受重力影响，多数脂肪球会大得足以浮而形成稀奶油。

Under the influence of gravity , most of the fat globules are sufficiently large to rise on standing as a result of the difference in density between the milk fat and the aqueous phase , forming cream .

然后，在单因素研究的基础上进行了响应面优化试验，优化了稀奶油干酪的加工工艺，确定其具有高产率、高感官评价、受消费者喜爱等品质的工艺条件。

Then do the optimization of response surface methodology on the single factor study , optimize the processing technic of cream cheese and make sure that it has the high productivity , the high sensory evaluation and be loved by the consumers and so on .