Cream and making method and use thereof

A cream and product technology, applied in the field of cream, can solve the problems of inconvenient long-distance transportation, restricted cream sales area, limited sales radius, etc.

Active Publication Date: 2010-06-16
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage period of conventional fresh-keeping cream (pasteurized cream) is only 2 to 3 days at 4°C, which is short; at the same time, its storage conditions are strict and

Method used

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  • Cream and making method and use thereof
  • Cream and making method and use thereof
  • Cream and making method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Ingredients according to 1 ton of production:

[0045]

[0046] Preparation:

[0047] (1) Raw milk pretreatment: After the raw milk is filtered and cleaned, it is pasteurized by using a plate heat exchanger. The pasteurization treatment conditions are 72°C, 15s.

[0048] (2) Centrifugal separation: use a separator to centrifugally separate the cream; the rotating speed of the separator is 7200rpm, and the separation temperature is 50°C. The isolated cream had a fat content of 50%.

[0049] (3) Cooling and storage: the separated cream is cooled to 12°C by a plate heat exchanger and stored for later use.

[0050] (4) Raw material mixing:

[0051] ①According to the formula in the above table, use a gouache mixer to dissolve the degreasing powder with water at a temperature of 40°C and stir to dissolve thoroughly; then add guar gum and starch to the gouache mixer, stir to dissolve thoroughly and then stir for 10 minutes; then add to the gouache Add soybean lecithin,...

Embodiment 2

[0059] Ingredients according to 1 ton of production:

[0060]

[0061] Preparation:

[0062] (1) Raw milk pretreatment: After the raw milk is filtered and cleaned, it is pasteurized by using a plate heat exchanger. The pasteurization treatment conditions are 72°C, 15s.

[0063] (2) Centrifugal separation: use a separator to centrifugally separate the cream; the rotating speed of the separator is 7000rpm, and the separation temperature is 45°C. The isolated cream had a fat content of 50%.

[0064] (3) Cooling and storage: the separated cream is cooled to 10°C by a plate heat exchanger and stored for later use.

[0065] (4) Raw material mixing:

[0066] ① According to the formula in the above table, use a gouache mixer to dissolve sodium carboxymethyl cellulose, microcrystalline cellulose, and carrageenan with water, stir to dissolve thoroughly and then stir for 8 minutes; then add soybean lecithin to the gouache mixer, stir to dissolve thoroughly and then stir 12 minute...

Embodiment 3

[0074] Ingredients according to 1 ton of production:

[0075]

[0076] Preparation:

[0077] (1) Raw milk pretreatment: After the raw milk is filtered and cleaned, it is pasteurized by using a plate heat exchanger. The pasteurization treatment conditions are 72°C, 15s.

[0078] (2) Centrifugal separation: use a separator to centrifugally separate the cream; the rotating speed of the separator is 6500rpm, and the separation temperature is 55°C. The isolated cream had a fat content of 50%.

[0079] (3) Cooling and storage: the separated cream is cooled to 10°C by a plate heat exchanger and stored for later use.

[0080] (4) Raw material mixing:

[0081] ①According to the formula in the above table, use a gouache mixer to dissolve the degreasing powder with water at a temperature of 45°C, stir and dissolve thoroughly; then add guar gum, locust bean gum, and starch to the gouache mixer, stir to dissolve thoroughly, and then stir for 15 minutes ; Soybean lecithin, Tween 80,...

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PUM

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Abstract

The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a cream and its production method and application. Background technique [0002] Cream is an ancient traditional product, and the people of our country have used the principle of fat floating to produce cream long ago. Cream is a kind of liquid dairy product, which is rich in fat and is an oil-in-water emulsion. Milkfat is a valuable source of energy and its greatest contribution is to give dairy products and other foods their unique flavor and texture. It is often separated by physical methods and then processed. Conventional fresh-keeping cream (pasteurized cream) has a shelf life of only 2 to 3 days at 4°C, which is short; at the same time, its storage conditions are strict and it is not convenient for long-distance transportation, which limits the sales area of ​​cream , making the sales radius limited, further leading to its high market price. Contents of the inv...

Claims

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Application Information

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IPC IPC(8): A23C13/12
Inventor 刘振民高红艳莫蓓红蒋士龙郭本恒苗君莅肖杨王荫榆
Owner BRIGHT DAIRY & FOOD
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