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Whipped cream powder, preparation method and application

A technology of non-dairy cream and powder, which is applied in the production/processing of edible oil/fat. It can solve the problems of low foaming rate of non-dairy cream powder and the taste needs to be improved, so as to improve the emulsification and dispersion effect, reduce logistics and Effects of cost of use and increased convenience

Active Publication Date: 2013-04-17
无锡超科食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the foaming rate of the whipped cream powder that this method obtains is still low, and mouthfeel needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method for whipping non-dairy cream powder, said method comprising the steps of:

[0043] (1) Put the vegetable oil into the oil tank, heat it to 60°C, put the weighed emulsifier: monoglyceride fatty acid ester, diglyceride fatty acid ester, sodium stearoyl lactylate, Tween 80, Span 80, Put Span 60, propylene glycol ester and polyglycerol ester into the heated vegetable oil, start stirring, and wait until the emulsifier is completely dissolved in the vegetable oil to obtain a mixed solution;

[0044] (2) Add the glucose syrup into the final mixing tank, add it to 45°C, start stirring, and set aside;

[0045] (3) Add water into the high-speed mixing tank, turn on the stirring, add white sugar, sodium caseinate, whey protein and milk powder in sequence, and after stirring for 10 minutes, add the obtained mixture into the final mixture containing glucose syrup In the tank, mix the mixture with the glucose syrup evenly;

[0046] (4) After mixing trisodium ph...

Embodiment 2

[0054] A preparation method for whipping non-dairy cream powder, said method comprising the steps of:

[0055] (1) Put the vegetable oil into the oil tank, heat it to 70°C, put the weighed emulsifier: monoglyceride fatty acid ester, diglyceride fatty acid ester, sodium stearoyl lactylate, Tween 80, Span 80, Put Span 60, propylene glycol ester and polyglycerol ester into the heated vegetable oil, start stirring, and wait until the emulsifier is completely dissolved in the vegetable oil to obtain a mixed solution;

[0056] (2) Add the glucose syrup into the final mixing tank, add it to 55°C, start stirring, and set aside;

[0057] (3) Add water into the high-speed mixing tank, turn on the stirring, add white sugar, sodium caseinate, whey protein and milk powder in sequence, and after stirring for 10 minutes, add the obtained mixture into the final mixture containing glucose syrup In the tank, mix the mixture with the glucose syrup evenly;

[0058] (4) After mixing trisodium ph...

Embodiment 3

[0066] A preparation method for whipping non-dairy cream powder, said method comprising the steps of:

[0067] (1) Put the vegetable oil into the oil tank, heat it to 65°C, put the weighed emulsifier: monoglyceride fatty acid ester, diglyceride fatty acid ester, sodium stearoyl lactylate, Tween 80, Span 80, Put Span 60, propylene glycol ester and polyglycerol ester into the heated vegetable oil, start stirring, and wait until the emulsifier is completely dissolved in the vegetable oil to obtain a mixed solution;

[0068] (2) Add the glucose syrup into the final mixing tank, add it to 50°C, start stirring, and set aside;

[0069](3) Add water into the high-speed mixing tank, turn on the stirring, add white sugar, sodium caseinate, whey protein and milk powder in sequence, and after stirring for 10 minutes, add the obtained mixture into the final mixture containing glucose syrup In the tank, mix the mixture with the glucose syrup evenly;

[0070] (4) After mixing trisodium pho...

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Abstract

The invention relates to a preparation method of whipped cream powder. The method comprises the following steps that (1) vegetable fat and an emulsifying agent are mixed uniformly to form mixed liquid 5; white granulated sugar, sodium caseinate, whey protein and milk powder are mixed with water to form mixed liquid 1; the mixed liquid 1 is mixed with glucose syrup to form mixed liquid 3; a water retention stabilizer and a thickener are mixed with the water to form mixed liquid 2; the mixed liquid 2 is mixed with the mixed liquid 3 to form mixed liquid 4; the mixed liquid 5 is mixed with the mixed liquid 4 to form oil-water mixed pulp; the oil-water mixed pulp is stirred, sheared and emulsified to form uniform light-milk yellow pulp; (2) the pulps obtained in Step (1) are homogenized to form homogenized pulp; and (3) the homogenized pulp is pasteurized and subjected to spray drying; an anticaking agent is added to powder obtained through the spray drying, and mixed uniformly to form the whipped cream powder. The whipped cream powder can serve as a principal raw material of preparation of decorative cakes, mousse cakes and puffs.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular, the invention relates to a method for preparing whipped non-dairy cream powder. Background technique [0002] Non-dairy fresh cream uses vegetable fat as the main raw material, and gradually replaces traditional natural cream with the advantages of no cholesterol, etc., and becomes the main raw material for making decorated cakes. Natural butter contains saturated animal fat, which has the disadvantages of high calorie, not good for health, and high price. Whipped non-dairy cream is a type of dairy product with whipped foaming properties, generally referred to as whipped foaming products. These fat-containing whipping and foaming products are mainly used in baked food industries such as bread and cakes, as cake surface decorations, mounting materials, sandwich materials, etc. Whipping non-dairy cream has a strong oil-resistant aroma, which can impart delicious taste to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02
Inventor 熊文珂蒋瑜张艳
Owner 无锡超科食品有限公司
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