Mixed unsalted butter and producing method thereof
A production method and technology for whipped cream, applied in the dairy field, can solve the problems of low yield of whipped cream, and achieve the effects of improving nutritional value, smooth taste, and improving hardness
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0030] Raw material formula (according to 1 ton):
[0031] Raw material standard:
[0032] Whipping cream should meet the requirements of GB19646-2006
[0033] Milk should comply with NYT 1172-2006
[0034] Food additives and food nutrition fortifiers shall comply with GB2760 and GB14880
[0035] Light cream: 0.820t
[0036] Milk: 0.175t
[0037] Mono-diglycerides: 0.002t
[0038] Carrageenan, xanthan gum, guar gum, modified potato starch: total 0.002t, weight ratio 3:1:1:0.5
[0039] Water 0.001t
[0040] Production process:
[0041] Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging
[0042] (1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity ≤ 16To, 72% alcohol test and boiling test are normal.
[0043] (2) Separa...
Embodiment 2
[0054] Raw material formula (according to 1 ton):
[0055] Raw material standard:
[0056] Whipping cream should meet the requirements of GB19646-2006
[0057] Milk should comply with NYT 1172-2006
[0058] Food additives should comply with GB2760 and GB14880
[0059] Light cream: 0.980t
[0060] Milk: 0.005t
[0061] Mono- and diglycerides, soybean lecithin: total 0.008t (weight ratio 8:2)
[0062] Microcrystalline cellulose, hydroxymethyl cellulose and hydroxypropyl distarch phosphate: 0.005t in total, weight ratio 2:1:1
[0063] TBHQ: 0.0001t
[0064] Water 0.0019t
[0065] Production process:
[0066] Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging
[0067] (1) Acceptance of raw milk: The raw milk used for making whipped cream must be milk squeezed from healthy cows with normal color, aroma, taste, tissue state, fat content and density. Milk pH > 6.75, titrated acidity...
Embodiment 3
[0079] Raw material formula (according to 1 ton):
[0080] Raw material standard:
[0081] Whipping cream should meet the requirements of GB19646-2006
[0082] Milk should comply with NYT 1172-2006
[0083] Food additives should comply with GB2760 and GB14880
[0084] Light cream: 0.880t
[0085] Milk: 0.103t
[0086] Mono- and diglycerides, soybean lecithin, sodium caseinate: 0.005t in total, weight ratio 7:2:1
[0087] Microcrystalline cellulose, hydroxymethyl cellulose, polyphosphate, calcium chloride: total 0.003t, weight ratio 6:3:0.6:0.4)
[0088] TBHQ, BHT, BHA: total 0.0003t, weight ratio 1:1:1
[0089] β-carotene, turmeric: total 0.0005t, weight ratio 2:1
[0090] Water 0.0082t
[0091] Production process
[0092] Acceptance of raw milk→separation of whipped cream→adding ingredients, mixing→pasteurization→UHT sterilization→homogenization→cooling→packaging
[0093] (1) Acceptance of raw milk: The raw milk used to make whipped cream is milk squeezed from healt...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com