Fat-reducing calorie-reducing sugar-free non-dairy cream and preparation method thereof

A sugar, non-dairy fat, calorie technology, applied in the production/processing of edible oil/fat, etc., can solve the problems of not daring to eat non-dairy cream, high sugar content, to overcome high calorie and high fat, simple preparation method, Easy to use effect

Inactive Publication Date: 2012-08-01
RICH FOOD SUZHOU CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing non-dairy cream generally has high sugar content, relatively high fat content, and high calorie content. However, due to people's living standards getting higher and higher, the number of "three high" people and obese people is constantly increasing. , making people less and less afraid to eat non-dairy cream

Method used

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  • Fat-reducing calorie-reducing sugar-free non-dairy cream and preparation method thereof
  • Fat-reducing calorie-reducing sugar-free non-dairy cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:

[0036] 200 parts of hydrogenated vegetable oil, 300 parts of sorbitol, 5 parts of sodium caseinate, 2 parts of fatty acid glycerides, 2 parts of Span, 3 parts of Tween, 5 parts of hydroxypropyl methylcellulose, 0.3 parts of xanthan gum, 5 parts of sodium carboxymethyl cellulose, 1 part of dipotassium hydrogen phosphate, 1 part of edible salt, 1 part of edible essence, 0.005 parts of beta carotene, 471 parts of water.

[0037] The preparation process of the above fat-reducing and calorie-reducing sugar-free non-dairy cream: melt the hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, fatty acid glycerides, span, Tween, hydroxypropyl methylcellulose, xanthan glue, sodium carboxymethylcellulose, dipotassium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;

[0038] Add sorbitol to the water phase and h...

Embodiment 2

[0041] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:

[0042] 150 parts of hydrogenated vegetable oil, 200 parts of sorbitol, 150 parts of maltitol, 12 parts of sodium caseinate, 3 parts of fatty acid glycerides, 1.5 parts of sodium stearoyl lactylate, 4 parts of Tween, 2 parts of Span, hydroxypropyl methylate 6 parts of base cellulose, 0.2 parts of guar gum, 2 parts of sodium carboxymethyl cellulose, 1.5 parts of disodium hydrogen phosphate, 1 part of edible salt, 2 parts of edible essence, 0.008 parts of natural beta carotene, and 448 parts of water.

[0043] Preparation process: Melt hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, fatty acid glycerides, sodium stearoyl lactylate, Tween, Span, hydroxypropyl methylcellulose, guar gum, carboxymethyl sodium cellulose base, disodium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;

[0044] Add sorbit...

Embodiment 3

[0047] A sugar-free whipped cream with reduced fat and reduced calories, by weight, comprises the following components:

[0048] 100 parts of hydrogenated vegetable oil, 160 parts of sorbitol, 200 parts of maltitol, 80 parts of xylitol, 18 parts of sodium caseinate, 5 parts of span, 3 parts of sodium stearoyl lactylate, 5 parts of Tween, hydroxypropylmethyl 8 parts of base cellulose, 1 part of guar gum, 1 part of xanthan gum, 5 parts of sodium carboxymethyl cellulose, 2 parts of disodium hydrogen phosphate, 1 part of edible salt, 2 parts of food flavor, natural beta carotene 0.010 Parts, 409 parts of water.

[0049] Preparation process: Melt hydrogenated vegetable oil, heat up to 60°C, add sodium caseinate, Span, sodium stearoyl lactylate, Tween, hydroxypropyl methylcellulose, guar gum, xanthan gum, carboxymethyl sodium cellulose base, disodium hydrogen phosphate, edible salt, and stir to disperse evenly to obtain an oil phase mixture;

[0050] Add sorbitol, maltitol, and xy...

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Abstract

The invention discloses a fat-reducing calorie-reducing sugar-free non-dairy cream, comprising the following components in weight: 100-200 parts of hydrogenated vegetable oil, 100-500 parts of sugar alcohol, 0-80 parts of additive, 0.0001-0.08 parts of natural Beta-carotene and 300-600 parts of water; and the sugar alcohol is one or the mixture of sorbitol, maltitol and xylitol. The fat-reducing calorie-reducing sugar-free non-dairy cream disclosed by the invention overcomes the disadvantages of high calorific value and high fatty content in nutrition, and meanwhile, can achieve the sugar-free requirement so as to meet requirements of special populations such as people with diabetes and persons with obesity.

Description

technical field [0001] The invention relates to a non-fat butter and a preparation method thereof, in particular to a fat-reducing, calorie-reducing, sugar-free non-dairy cream and a preparation method thereof, belonging to the field of food. Background technique [0002] Non-dairy cream is a whipping product made of hydrogenated vegetable oil, emulsifier, stabilizer, protein, sugar, salt, pigment, water and essence, etc. It is mainly used for birthday cakes, bread sandwiches, mousse cakes And other foods, has been widely used in the field of baking. [0003] The sweetness of conventional whipped cream generally comes from granulated sugar or corn syrup, etc., which is not suitable for the needs of special groups such as diabetes and obesity. The key to sugar-free foods lies in the definition of "sugar". Sugar can refer specifically to white sugar, or it can refer to various sweet food ingredients that can be converted into glucose in the human body, such as maltose, gluco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02
Inventor 梁新宇
Owner RICH FOOD SUZHOU CORP
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