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
CN101301009AActive Publication Date: 2008-11-12INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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Patent Information

Authority / Receiving Office
CN ¡ China
Patent Type
Applications(China)
Current Assignee / Owner
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Publication Date
2008-11-12

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Abstract

The present invention discloses a whipping unsalted cream and a production process thereof, the stirred unsalted butter of the invention contains the following components in 100g of raw material: 80 to 98g of unsalted butter, 0. 5 to 19g of milk, 0. 1 to 0. 8g of emulsifier, 0. 1 to 0. 8g of stabilizer, 0. 0 to 0. 1g of pigment, 0. 0 to 0. 05g of preservative and balance of water, preferably, nutrition enhancer is added. The production process includes the following steps of raw milk acceptance, the separation of unsalted butter, the addition of milk, emulsifier, stabilizing agent, pigment and preservative, pasteurization, UHT sterilization, homogenization, cooling, on line addition of nutrition enhancer in sterile environment and packaging. The product of the invention has smooth taste, high whipped topping, rich nutrient and long collapse period, and the shelf life is prolonged by the adoption of UHT sterilization and aseptic package and on line addition of nutrition energizing agent.
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Description

technical field

[0001] The invention relates to a cream and a production method thereof, in particular to a whipped cream and a production method thereof, belonging to the technical field of dairy products. Background technique

[0002] Light cream (cream) is the fat-containing part separated from whole milk. By separating fat and non-fat milk solids from milk, light cream with different fat content can be obtained. Whipped cream is a flavoring substance that imparts delicious flavors to foods such as desserts, cakes and some chocolate candies, and it is also used in some beverages such as coffee and liqueurs. The viscosity, consistency, and functional properties of whipped cream, such as whipping properties, vary with the fat content, and its properties vary with processing methods. The main types of whipped cream products are low-fat whipped cream, coffee whipped cream, whipped whipped cream, medium-high-fat whipped cream, clotted whipped cream, high-fat whipped cream, et...

Claims

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