蛋白的种类和比例直接影响搅打稀奶油的搅打性能和品质。
Type and proportion of protein had significant influence on quality and whipping properties.
研究了不同浓度的瓜尔豆胶对搅打稀奶油乳状液的表观黏度、脂肪球粒度、脂肪球界面蛋白浓度、脂肪球部分聚结率、泡沫硬度和搅打起泡率的影响。
The relationship between the size distribution of fat globules and the partial coalescence rate as well as foam overrun of fat during the whipping process was then analyzed with SPSS 13.
在搅打前一定要按1份冷牛奶，冰水或刨冰和3份奶油的比例将奶油调稀。
It must be thinned before whipping by the addition of 1 part of cold milk, iced water, or shaved ice for every 3 parts of cream.
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