To solve the health problems caused by trans fatty acids in vegetable cream, peanut oil body was used instead of hydrogenated vegetable oil as the raw material to prepare vegetable cream.By measuring the emulsion properties, stirring properties, and rheological properties, the optimum addition amount of peanut oil was determined.The effects of homogenization on particle size, apparent viscosity, and stirring properties of peanut oil body cream emulsion were studied to determine the processing technology of vegetable whipped cream.Results showed that the content of peanut oil body had a significant effect on the properties of whipped cream, with the increase of the dosage of peanut oil body, the apparent viscosity increased gradually, the foam increased first and then decreased up to 182.5%, the foam stability was more than 92%, the highest yield stress was 265 Pa, and the thixotropy and viscoelasticity were the best when the dosage of 33%, the optimal dosage of peanut oil body was 33%.Homogenized cream cannot be whipped and homogenization is not suitable for the processing process of vegetable whipped cream.
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