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Plant lipid cream and production method thereof

A technology of planting fat cream and production method, applied in the production/processing of edible oil/fat, etc., to achieve the effect of reducing raw material cost, increasing variety and reducing calorie intake

Inactive Publication Date: 2010-02-17
GUANGDONG IND TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And use enzymatic soybean protein to be applied to whipped cream and preparation method thereof, domestic also has not yet reported at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Take soybean protein isolate and water with a weight ratio of 1:10, mix evenly, so that soybean protein isolate is fully dissolved, add NaHCO 3 (Baking soda) adjust the pH value to 8.5, heat under stirring until the isolated soybean protein solution is viscous, continue to stir and heat up to 80°C and keep it for 15 minutes to obtain soybean protein slurry; cool the soybean protein slurry to 55°C , get the alkaline protease (alkaline protease Alcalase purchased from Novozymes Co., Ltd., Denmark) whose weight is equivalent to 5% of soybean protein isolate weight, add in the soybean protein slurry and stir evenly, keep stirring at 55 ℃ and keep for 60 minutes, utilize Alkaline protease hydrolyzes soybean protein to obtain soybean protein isolate enzymatic hydrolysis reaction slurry;

[0046] (2) Soybean protein isolate enzymolysis reaction slurry is filtered to obtain soybean protein enzymolysis solution;

[0047] (3) Heat 55 parts by weight of water to 60°C, add 5 p...

Embodiment 2

[0057] (1) Take soybean protein isolate and water with a weight ratio of 1:10, mix evenly, so that soybean protein isolate is fully dissolved, add NaHCO 3 (baking soda) solution to adjust the pH value to 8.5, heated under stirring until the soybean protein isolate solution was in a viscous state, and continued stirring to raise the temperature to 83°C and keep it for 13 minutes to obtain soybean protein slurry; cool the soybean protein slurry to 58 ℃, get the alkaline protease (alkaline protease Alcalase purchased from Danish Novozymes Co., Ltd.) whose weight is equivalent to 3% of soybean protein isolate weight, add in soybean protein slurry and stir evenly, keep stirring at 58 ℃ and keep for 45 minutes, Using alkaline protease to hydrolyze soybean protein to obtain soybean protein isolate enzymatic hydrolysis reaction slurry;

[0058] (2) Soybean protein isolate enzymolysis reaction slurry is filtered to obtain soybean protein enzymolysis solution;

[0059] (3) Heat 55 part...

Embodiment 3

[0069] (1) Take soybean protein isolate and water with a weight ratio of 1:15, mix evenly, so that soybean protein isolate is fully dissolved, add NaHCO 3 (Baking soda) adjust the pH value to 8.5, heat under stirring until the isolated soybean protein solution is viscous, continue to stir and heat up to 85°C and keep it for 10 minutes to obtain soybean protein slurry; cool the soybean protein slurry to 60°C , get the alkaline protease (alkaline protease Alcalase purchased from Novozymes Co., Ltd., Denmark) whose weight is equivalent to 4% of soybean protein isolate weight, add in the soybean protein slurry and stir evenly, keep stirring at 60 ℃ and keep for 30 minutes, utilize Alkaline protease hydrolyzes soybean protein to obtain soybean protein isolate enzymatic hydrolysis reaction slurry;

[0070] (2) Soybean protein isolate enzymolysis reaction slurry is filtered to obtain soybean protein enzymolysis solution;

[0071] (3) Heat 50 parts by weight of water to 55°C, and add...

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PUM

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Abstract

The invention discloses a plant lipid cream and production method thereof. The plant lipid cream is prepared by the steps that proteolytic enzyme is utilized to restrict hydrolyzed soy separation, soas to obtain soy proteolysis solution; the soy proteolysis solution is mixed with partially hydrogenated plant oil, sucrose, starch syrup, sodium alginate tech grade, carrageenan, microcrystalline cellulose, phosphate, edible emulsifier; and then filtering, aqueous phase material preparation, oil phase material preparation, mixing, blending, secondary homogeneity, aging, filling and packing are carried out sequentially. The invention modifies enzymolysis of isolated soy protein, dissolubility, dispersity and emulsibility are obviously improved, and the functional characteristic is close to casein, thus substituting application of nutrose in plant lipid cream; plant raw materials are adopted, raw material cost is reduced, thus having positive significance on nutrition and health care function; the product has favourable mouthfeel and flavour; and the production method of the invention is based on plant lipid cream similarity processing technology, utilizes biological enzyme technology and has wide applicability.

Description

technical field [0001] The invention belongs to the fields of food and biotechnology, and in particular relates to a non-dairy cream and a production method thereof. Background technique [0002] Non-dairy cream (also known as non-dairy cream, cream, English name Whipped Topping) entered the mainland market from Hong Kong and Taiwan in the early 1990s. Compared with natural butter, it has low fat content, high unsaturated fatty acid content, and no cholesterol. As a substitute product for natural butter, it is beneficial to reduce the occurrence of cardiovascular and cerebrovascular diseases; it can completely replace natural butter in terms of flavor, and can be used as a decoration on the surface of high-end cakes When used, its shape is rich and realistic, and its stability is better than natural cream. At present, non-dairy cream is widely used in the decoration and filling of Western-style decorated cakes, bread, and pastries. Due to the advantages of vegetable fat so...

Claims

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Application Information

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IPC IPC(8): A23D7/02A23D7/04
Inventor 范瑞林伟锋邓毛程
Owner GUANGDONG IND TECHN COLLEGE
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