中文摘要：

研究了菊糖取代脂肪率对植脂掼奶油流变学特性的影响，通过对植脂掼奶油的屈服应力、触变性、储能模量、损耗模量等几个指标的测定得出：以菊糖取代50％脂肪质量的植脂掼奶油具有与全脂样品相似的性质。

英文摘要：

The effect of fat substitute rate of inulin on rheology of whipped cream was investigated. By measuring the yield stress, thixotropy,G′ and G″,it is shown that the whipped cream with 50% inulin as fat substitute was similar with the whole fat cream.