In the second step, the overrun, the partial coalescence rate of fat globules and the textural properties of the whipped cream rapidly increase, and the structure of the bubbles is stable.

• 第二阶段，搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加，气泡稳定性较好，体系中的气泡较小；