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Preparation method for ultrahigh-temperature whipping cream

A cream and ultra-high temperature technology, applied in the direction of cream preparations, dairy products, applications, etc., can solve the problems of high requirements for homogenizers, lack of valuable formulas, and difficult realization, etc., to achieve stable properties, attractive taste, The effect of broad market prospects

Active Publication Date: 2012-07-04
北京艾莱发喜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pasteurization and ultra-high temperature sterilization are optional for such products introduced in this article. The introduction of ultra-high temperature sterilization process is relatively simple, and the essentials of mixing emulsion stabilizers and degassing process are not mentioned. At the same time, post-sterilization is used in the process Homogenization process has high requirements on homogenizer, which is difficult to realize in actual production
[2] Guo Benheng gave the general direction of emulsification stabilizer selection in "Modern Dairy Processing Science" (China Light Industry Press.), but there is no valuable formula, and it needs to be determined through experiments according to the actual situation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Get the cream that fat content is 38wt%, and the addition amount is raw material total amount 83wt% and the fresh milk that fat content is 3.3wt%, and addition amount is raw material total amount 16.49wt% as main raw material, gets and accounts for raw material total amount 0.05wt% Carrageenan, 0.05wt% xanthan gum, 0.4wt% glyceryl monostearate and 0.01wt% soybean lecithin are used as auxiliary materials; the qualified fresh milk and cream are rapidly cooled to 0-5°C, respectively Store in the raw material storage tank for 16 hours; then first put fresh milk 20 times the amount of auxiliary materials and cream 20 times the amount of auxiliary materials into the mixing tank for premixing, and the temperature should be kept at 45-50°C during premixing. Add glyceryl monostearate and soybean lecithin to the mixing tank in sequence, and wait for 5-10 minutes. After the two emulsifiers are fully dispersed, add xanthan gum, and wait for 5-10 minutes. , after the xanthan gum is ...

Embodiment 2

[0026] Get the cream that fat content is 39wt%, add the raw material total amount 81wt% and the fresh milk that fat content is 3.4wt%, add the raw material total amount 18.13wt% as main raw material, take account for raw material total amount 0.05wt% Carrageenan of 0.01wt%, xanthan gum of 0.01wt%, glyceryl monostearate of 0.8wt%, soybean lecithin of 0.01wt% are used as auxiliary materials; Store in the raw material storage tank for 14 hours; then put fresh milk 20 times the amount of auxiliary materials and cream 20 times the amount of auxiliary materials at the same time into the mixing tank for pre-mixing, the temperature should be kept at 45-50 °C during pre-mixing, Add glyceryl monostearate and soybean lecithin to the mixing tank in sequence, and wait for 5-10 minutes. After the two emulsifiers are fully dispersed, add xanthan gum, and wait for 5-10 minutes. , after the xanthan gum is fully dispersed, finally add carrageenan, after 5-10 minutes the carrageenan is fully dis...

Embodiment 3

[0028]Get the cream with a fat content of 40wt%, the addition amount is 82wt% of the total amount of raw materials and the fresh milk with a fat content of 3.5wt%, the addition amount is 16.735wt% of the total amount of raw materials as the main raw material, and takes 0.05wt% of the total amount of raw materials Carrageenan, 0.005wt% xanthan gum, 1.2wt% glyceryl monostearate, 0.01wt% soybean lecithin are used as; the fresh milk and cream that have passed the acceptance test are quickly cooled to 0-5°C and stored separately 19 hours in the raw material storage tank; then, the fresh milk with 20 times the amount of auxiliary materials and the cream with 20 times the amount of auxiliary materials are put into the mixing tank for premixing at the same time, and the temperature should be kept at 45-50 ° C during premixing In the mixing tank, add glyceryl monostearate and soybean lecithin to the mixture in sequence at the same time, and after 5-10 minutes, add xanthan gum after the ...

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Abstract

The invention discloses a preparation method for an ultrahigh-temperature whipping cream, which belongs to the technical field of dairy food processing. Whipping cream with 38 to 42 wt percent of fat content and fresh milk with 3.3 to 3.6 wt percent of fat content are adopted as main materials; auxiliary materials accounting for 0.4 to 1.6 wt percent of the total amount of materials are added; the fresh milk and the whipping cream which are acceptable are rapidly cooled to 0 DEG C to 5 DEG C, respectively stored in material storage tanks, blended, cooled, stored, degasified under vacuum, homogenized, sterilized under ultrahigh temperature, cooled, filled and kept still for storage, and thereby the ultrahigh-temperature whipping cream product is obtained. The emulsifier used in the productis green food emulsifier which is allowed to be added by China; ultrahigh-temperature sterilization is carried out after homogenization; and when the produced ultrahigh-temperature whipping cream is tested after the shelf life reaches six months, the appearance, taste and smell of the product are not changed, the texture of the product is good, the phenomena of floating fat and coagulation do notoccur, and the microbiological indicators of the product fully come up to the regulations.

Description

technical field [0001] The invention belongs to the technical scope of dairy food processing, and in particular relates to a preparation method of ultra-high temperature cream. Background technique [0002] Ultra-high temperature milk food is very popular in China at present, but it is limited to ultra-high temperature milk and beverages. For ultra-high temperature cream (or ultra-high temperature whipped cream, WHIPPING CREAM), currently only Nestlé can produce it in China, but its production technology and production equipment are all directly imported from abroad, and the investment in equipment is very large. At present, other brands of ultra-high temperature cream sold in the domestic market are all imported products, but many ultra-high temperature cream products abroad contain food additives such as Tween series emulsifiers. This emulsifier is my country's green It is expressly prohibited to use in food. [0003] Ultra-high temperature cream can be stored, transporte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
Inventor 毕鹏周京生
Owner 北京艾莱发喜食品有限公司
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