Prebiotics sugar-free non-dairy cream and preparation method thereof

A technology of planting fat cream and manufacturing method, applied in the manufacture of prebiotic sugar-free non-dairy cream, and the field of prebiotic sugar-free non-dairy cream, can solve the problems of burden, high fat content, high blood sugar level, etc., to overcome high calorie and High fat, improve human gut, low fat and calorie effect

Active Publication Date: 2013-09-04
YANCHENG DINGYI FOOD
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar in the existing whipped cream generally uses sucrose or glucose. The sugar content in the current commercially available whipped cream is generally between 15% and 25%. Not only can diabetics not eat it, but it will increase their blood sugar level , and obese people should not eat more, because of its high fat content
In addition, the high calorie and high fat of traditional non-dairy cream bring a greater burden on the human intestinal tract, and eating too much is not conducive to diges

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The formula of prebiotic sugar-free non-dairy cream is composed of: hydrogenated vegetable oil 200g, maltitol 150g, xylitol 50g, sorbitol 50g, isomalto-oligosaccharide 25g, fructo-oligosaccharide 25g, galacto-oligosaccharide 20g, casein acid Sodium 7g, fatty acid polyglycerol ester 1.5g, sorbitan monostearate 2g, sucrose ester 3g, sodium stearoyl lactylate 4g, hydroxypropyl cellulose 1.5g, xanthan gum 1g, microcrystalline cellulose 2g, Carrageenan 0.3g, dipotassium hydrogen phosphate 1.5g, edible salt 1.5g, edible sugar-free flavor 0.15g and water 454.55g. Among them, isomaltooligosaccharide, fructooligosaccharide and galactooligosaccharide are prebiotics.

[0020] Preparation Process:

[0021] (1) Melt prebiotic sugar-free vegetable oil, add fatty acid polyglycerol ester, sorbitan monostearate, sucrose ester, sodium stearoyl lactylate and stir to disperse evenly to obtain an oil phase mixture; Sugar alcohol, sorbitol, isomaltooligosaccharide, fructooligosaccharide, g...

Embodiment 2

[0025] The formula of prebiotic sugar-free non-dairy cream is composed of: hydrogenated vegetable oil 220g, maltitol 150g, xylitol 50g, sorbitol 50g, isomalt-oligosaccharide 35g, fructo-oligosaccharide 35g, sodium caseinate 5g, fatty acid polyglycerol Esters 1.8g, sorbitan monostearate 2g, sucrose esters 3g, sodium stearoyl lactylate 3g, hydroxypropyl cellulose 2g, xanthan gum 1g, microcrystalline cellulose 3g, dipotassium hydrogen phosphate 1.5g, Edible salt 1g, edible sugar-free essence 0.15g and water 436.55g.

[0026] Preparation Process:

[0027] (1) Melt prebiotic sugar-free vegetable oil, add fatty acid polyglycerol ester, sorbitan monostearate, sucrose ester, sodium stearoyl lactylate and stir to disperse evenly to obtain an oil phase mixture; Sugar alcohol, sorbitol, isomaltooligosaccharide, fructooligosaccharide, sodium caseinate, hydroxypropyl cellulose, xanthan gum, microcrystalline cellulose, dipotassium hydrogen phosphate, and edible salt are dissolved in water ...

Embodiment 3

[0031] The formula of prebiotic sugar-free non-dairy cream is composed of: hydrogenated vegetable oil 180g, maltitol 150g, xylitol 50g, sorbitol 50g, isomalto-oligosaccharide 35g, galacto-oligosaccharide 35g, sodium caseinate 5g, fatty acid polysaccharide Glyceride 2g, sorbitan monostearate 2g, sucrose ester 2g, sodium stearoyl lactylate 1.5g, hydroxypropyl cellulose 2g, xanthan gum 1.2g, microcrystalline cellulose 3g, dipotassium hydrogen phosphate 1.5 g, 1.5g of edible salt, 0.2g of edible sugar-free essence and 478.10g of water.

[0032] Preparation process: (1) Melt prebiotic sugar-free vegetable oil, add fatty acid polyglycerol ester, sorbitan monostearate, sucrose ester, sodium stearoyl lactylate and stir to disperse evenly to obtain an oil phase mixture; at the same time, maltose Alcohol, xylitol, sorbitol, isomaltooligosaccharide, galactooligosaccharide, sodium caseinate, hydroxypropyl cellulose, xanthan gum, microcrystalline cellulose, dipotassium hydrogen phosphate, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a prebiotics sugar-free non-dairy cream and a preparation method thereof. The cream is prepared from hydrogenated vegetable oil, maltitol, xylitol, sorbitol, isomaltose hypgather, fructo oligose, galactooligosaccharide, sodium caseinate, fatty acid polyglycerol ester, sorbitan monostearate, sucrose ester, stearoyl sodium lactate, hydroxyl propyl cellulose, xanthan gum, microcrystalline cellulose, carrageenan, dipotassium phosphate, edible salt, edible sugar-free essence and water. The crease overcomes the defect that the ordinary non-dairy cream is high in heat and fat and can meet the sugar-free requirement; and the added prebiotics can stimulate the growth of effective microbial communities when passing through an upper digestive tract, so that the intestinal tract of the human body is improved, positive significance is brought for the human health, and the requirement for special groups suffering such as glycosuria and obesity is met.

Description

technical field [0001] The invention relates to a cream, in particular to a prebiotic sugar-free non-dairy cream. [0002] The invention also relates to a method for manufacturing cream, in particular to a method for manufacturing prebiotic sugar-free non-dairy cream. Background technique [0003] Traditional non-dairy cream is a whipping product made of hydrogenated vegetable oil, emulsifier, colloid, protein, sugar, edible salt, edible flavor and water. It is mainly used for birthday cakes, bread sandwiches, etc., and is widely used in the baking industry. The sugar in the existing whipped cream generally uses sucrose or glucose. The sugar content in the current commercially available whipped cream is generally between 15% and 25%. Not only can diabetics not eat it, but it will increase their blood sugar level , and obese people should not eat more, because of its high fat content. In addition, the high calorie and high fat of traditional non-dairy cream put a greater bu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23D7/02A23D7/005
Inventor 陈军陈建阳
Owner YANCHENG DINGYI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap