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

Active Publication Date: 2008-11-12
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the yield of whipped cream is also relatively low

Method used

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  • Mixed unsalted butter and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

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...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
Inventor 邢慧敏张少辉张勇宗学醒张萍贾少婷付治军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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