GAO Yuanyuan,SHA Xiaomei,ZHANG Luzheng,GUO Debin
To break through the limitation of traditional cream that must be refrigerated,whipping cream powder was prepared by microencapsulation technology with spray drying. The cocoa butter substitute, dehydrated butter, and food emulsifiers were used as the core materials. Moreover, glucose syrup, sodium caseinate, dipotassium phosphate, and colloid were chosen as the wall materials. Results showed that the optimum prescription was 35% cocoa butter substitute (mass fraction of total solid, the same below), 5% dehydrated butter, 2% distilled molecular glyceride, 5% lactic and fatty acid esters of glycerol, 0.6% propylene glycol esters of fatty acid, 5% sodium caseinate, 1% dipotassium phosphate, 0.2% agar, and 46.2% glucose syrup. Whipping cream with expansion rate of 3.3 could be produced by whipping the powder for 3 minutes with double water. Furthermore, manual ice cream was prepared with 24% whipping cream powder, 30% whole milk powder, 45%white sugar, and 1%stabilizer blends. Compared with the commercial products, it was qualified in physicochemical and sensory indexes. The study of formulation and application of whipping cream powder greatly improves the convenience of whipping cream and expands its application.
