Non-dairy cream of mixed milk fat and preparation method thereof
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A technology for plant-fat cream and mixed milk, applied in cream preparations, dairy products, applications, etc.
Active Publication Date: 2013-10-23
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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Therefore, the water-oil emulsification system of cr...
Method used
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example 1
[0023] Take 130 grams of hydrogenated palm kernel oil, 3.5 grams of sorbitan monostearate, 1.5 grams of lecithin, 2.3 grams of lactic acid monoglyceride, 2.5 grams of sodium stearoyl lactylate, 2.5 grams of mono- and diglyceride fatty acid esters, sucrose fatty acid Ester 2.5, Polyglycerol Esters 0.5, Carrageenan 0.2, Microcrystalline Cellulose 4, Denatured Cellulose 1.5, Sodium Caseinate 4, Potassium Dihydrogen Phosphate 1, Sugar 60, Glucose Syrup 45, Butter Cream 250g, Water 489 gram.
[0024] Process preparation:
[0025] Melt hydrogenated palm kernel oil and heat up to 60°C, add sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactylate, mono- and diglyceride fatty acid ester, sucrose fatty acid ester, poly Glycerides, carrageenan, microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate. And stir to disperse evenly. An oily mixture is obtained. In addition, dissolve sugar, syrup and dairy products ...
example 2
[0027] Take 110 grams of vegetable fat, 3.5 grams of sorbitan monostearate, 3.8 grams of lactic acid monoglyceride, 2.5 grams of sodium stearoyl lactylate, 2.5 grams of mono- and diglyceride fatty acid esters, 2.5 grams of sucrose fatty acid esters, and 0.5 grams of polyglycerol esters , Carrageenan 0.2, Microcrystalline Cellulose 3.5, Denatured Cellulose 2.0, Sodium Caseinate 4, Potassium Dihydrogen Phosphate 1.0, Sugar 60, Glucose Syrup 45, Butter Cream 290g, Water 469g.
[0028] The foaming rate of whipping is 3.7, and the passing time is 7 minutes. Stable and good tasting. Pure flavor.
[0029] Process preparation:
[0030] Melt the vegetable fat and raise the temperature to 65°C, add sorbitan monostearate, lecithin, lactic acid monoolein, sodium stearoyl lactylate, mono- and diglyceride fatty acid ester, sucrose fatty acid ester, polyglycerol Ester, carrageenan, microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate. And s...
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Abstract
The invention designs non-dairy cream of mixed milk fat. The non-dairy cream is characterized by comprising the components in percentage by weight: 8-18% of vegetable fat, 0.05-0.5% of anhydrosorbitan monostearate, 0.02-0.5% of lecithin, 0.02-1% of lactic monoglycerate, 0.02-0.5% of sodium stearyl lactate, 0.05-1% of monoglycerin fatty acid ester and diglycerin fatty acid ester, 0.05-0.8% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-1.5% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of corn syrup, 8-18% of milk fat dairy products and 20-60% of water. The non-dairy cream provided by the invention has the advantages that the non-dairy cream is convenient to operate without cream and non-dairy cream which are mixed and whipped topped; the non-dairy cream is more convenient to condition and is not affected by original flavor of the non-dairy cream; the whipped topping rate of the product reaches over 3.6 which is greater than that of existing similar products. The non-dairy cream is more economic and applicable for client.
Description
technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to non-dairy cream mixed with milk fat and a preparation method thereof. Background technique [0002] In the non-dairy cream system, the more stable the water-oil emulsification system is, the more difficult it is for fat to accumulate and form a stable foam structure during whipping. When the water-oil emulsion system is unstable, it produces obvious oil-water separation during preparation and storage. It also fails to form a stable foam structure when whipped. Therefore, the water-oil emulsification system of cream can only be adjusted to a suitable degree of stability. The stability of the system is affected by many raw materials, and fats from different sources also have a great impact on the stability and structure of the cream system. It is necessary to make appropriate adjustments to the emulsification stabilization system and cooperate with suitable pr...
Claims
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Application Information
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