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Non-dairy cream of mixed milk fat and preparation method thereof

A technology of planting cream and mixed milk, which is applied in cream preparations, dairy products, applications, etc.

Active Publication Date: 2015-07-15
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the water-oil emulsification system of cream can only be adjusted to a suitable degree of stability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Take hydrogenated palm kernel oil 130g, sorbitan monostearate 3.5g, lecithin 1.5g, lactic acid monoglyceride 2.3, sodium stearoyl lactylate 2.5, mono- and diglycerol fatty acid ester 2.5, sucrose fatty acid Ester 2.5, Polyglyceride 0.5, Carrageenan 0.2, Microcrystalline Cellulose 4, Modified Cellulose 1.5, Sodium Caseinate 4, Potassium Dihydrogen Phosphate 1, Sugar 60, Glucose Syrup 45 and Cream Whipping Cream 250g, Water 489 gram.

[0024] Process preparation:

[0025] Melt hydrogenated palm kernel oil to 60°C, add sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactylate, mono- and diglycerol fatty acid ester, sucrose fatty acid ester, polyglycerol. Glycerides, carrageenan, microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate. And stir to disperse evenly. An oil phase mixture was obtained. In addition, sugar, syrup and dairy products containing milk fat are dissolved in water at 60°C, and ...

example 2

[0027] Take 110 grams of vegetable fat, 3.5 grams of sorbitan monostearate, 3.8 grams of lactic acid monoglyceride, 2.5 of sodium stearoyl lactylate, 2.5 of mono- and diglycerol fatty acid esters, 2.5 of sucrose fatty acid esters, and 0.5 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 and Cream Whipped Cream 290g Water 469g.

[0028] The whipping rate is 3.7, and the whipping time is 7 minutes. Stable and good taste. Pure flavor.

[0029] Process preparation:

[0030] Melt vegetable fat to 65℃, add sorbitan monostearate, lecithin, lactic acid monooleate, sodium stearoyl lactylate, mono- and diglycerol fatty acid ester, sucrose fatty acid ester, polyglycerol Ester, carrageenan, microcrystalline cellulose, denatured cellulose and sodium caseinate, potassium dihydrogen phosphate. And stir to disperse evenly. An oil phase mixture was obtained....

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PUM

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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 a 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 emulsion system is, the more difficult it is for the fat to aggregate to 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 failed to form a stable foam structure when whipped. Therefore, the water-oil emulsion system of the cream can only be adjusted to a suitable degree of stability. The stability of the system is affected by many raw materials, and different sources of fat also have a great impact on the stability and structure of the cream system. Appropriate adjustments to the emulsification stabilization system are needed to produce suitable products with suitable proces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/12
Inventor 黄海湖
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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