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Method for producing whipped cream using purified inulin as fat substitute

A technology of fat substitutes and production methods, which is applied in the field of fat substitutes, can solve the problems of less research and no patents, and achieve an acceptable effect

Inactive Publication Date: 2008-10-08
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many foreign products that use protein, starch, dextrin, and edible gum as fat simulants or substitutes; products that use inulin as fat substitutes have more foreign research reports, less domestic research, and no related patents

Method used

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  • Method for producing whipped cream using purified inulin as fat substitute
  • Method for producing whipped cream using purified inulin as fat substitute

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Purified inulin: water: WH-8 stabilizer mass ratio is 1:2:0.03, stirred at 1000 rpm for 10 minutes to prepare 300 g of inulin gel solution. Weigh 80g of inulin gel solution and add it to 120g of hydrogenated oil that has been melted at 75°C and stirred for 10min (i.e. replace vegetable fat with a ratio of 40%), then add 8-10g of WH-28 compound emulsifier, and then heat at 75°C After stirring rapidly at high speed for 30 minutes, the mixture was homogenized twice at 21Mpa, immediately refrigerated in the refrigerator at 4°C for 12 hours, and then taken out. Whip quickly, then slowly pour in the remaining 2 / 3 of the cream, and when it is almost ready, speed up the rate until the surface luster disappears and soft peaks form, then it is considered well-whipped and this product is obtained. The product is measured by the Pyris-1 differential scanning calorimeter (DSC) of the American PE company, and its melting temperature is 26-35 ° C, which can melt at the temperature of ...

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Abstract

A manufacturing method of non-dairy whipped topping which takes purified inulin as a substitute of fat belongs to the fat substitute technical field. The invention takes the inulin which is extracted from jerusalem artichoke and purified as a substrate material to obtain an inulin microgel particle system by stirring; fatty oil is substituted partially; and a non-dairy whipped topping product, the fat substitute, which takes the purified inulin as the substrate is obtained by stirring, homogenizing, refrigerating and going off like hot cakes. The invention substitutes the fat in the non-dairy whipped topping by proper prescription and proportion as well as appropriate processing technique and processing method. The method of the invention takes the inulin to substitute the fat in the non-dairy whipped topping partially, when the inulin substitute rate is not more than 50 percent, every physical and chemical character of a substitute sample is similar as a full cream sample, which is easy for the consumer to accept.

Description

technical field [0001] A method for preparing non-dairy whipped cream using purified inulin as a fat substitute, including preparation formula and process conditions, belongs to the technical field of fat substitutes. Background technique [0002] Excessive intake of fat has become one of the causes of consumers' multiple diseases (obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes, cholelithiasis, gout). The fat intake of Chinese residents is less than that of developed countries. However, with the continuous improvement of living standards in our country, the amount of fat intake in daily diet is increasing, and various diseases related to excessive intake of fat are also increasing. Increase. The consumer recognition of fat substitutes is deepening, and the history of the development of fat substitutes in European and American countries shows that the market demand for fat substitutes in my country will also continue to expand. It can be seen that its ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
Inventor 金征宇胡娟谢正军徐学明赵建伟
Owner JIANGNAN UNIV
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