【摘要】 综述了3大改性技术、改性油脂对搅打奶油品质特性的影响,同时也指出了搅打奶油稳定性差、含有反式脂肪酸等问题,并对其发展进行了展望。更多还原

【Abstract】 The effects of three major modification technologies and modified oils on the quality characteristics of whipped cream were reviewed. At the same time,some problems in whipping cream such as poor stability and the inclusion of trans fatty acids are pointed out,and future development of whipping cream was also prospected.更多还原