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A technology of cream and coffee, applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc.
Inactive Publication Date: 2013-10-23
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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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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example 1
[0005] Take 240 grams of palm kernel oil, 3.5 grams of sorbitan monostearate, 2.0 grams of lecithin, 1.2 grams of lactic acid monoolein, 2.5 grams of sodium stearoyl lactylate, 1.2 grams of polyglycerol ester, microcrystalline cellulose 3.0 grams, 2.3 grams of denatured cellulose, 6.8 grams of sodium caseinate, 1.5 grams of potassium dihydrogen phosphate, 133 grams of sugar, 79 grams of glucose syrup, 17 grams of coffee extract and 507 grams of water.
[0006] Preparation Process:
[0007] Melt palm kernel oil and heat up to 60--65°C, add sorbitan monostearate, lecithin, lactic acid monoolein, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, denatured cellulose And sodium caseinate, potassium dihydrogen phosphate. And stir to disperse evenly. An oily mixture is obtained. In addition, sugar, glucose syrup and coffee extract are dissolved in water at 60--70°C to obtain a water phase. Put the water phase into the oil phase, stir evenly at 60rpm and h...
example 2
[0010] The formula of coffee whipped cream is composed of: 226 grams of palm kernel oil, 4.0 grams of sorbitan monostearate, 1.0 grams of lecithin, 1.7 grams of lactic acid monoglyceride, 2.7 grams of sodium stearoyl lactylate, polyglycerol ester 1.0g, microcrystalline cellulose 3.2g, denatured cellulose 2.1g, sodium caseinate 6.8g, potassium dihydrogen phosphate 1.3g, carrageenan 0.2g, sugar 116g, glucose syrup 65g, coffee extract 15g and 554 grams of water.
[0011] Preparation Process:
[0012] Melt the palm kernel oil and raise the temperature to 60--65°C, add sorbitan monostearate, lecithin, lactic acid monoglyceride, sodium stearoyl lactylate, polyglycerol ester, microcrystalline cellulose, denatured cellulose And sodium caseinate, potassium dihydrogen phosphate, carrageenan. And stir to disperse evenly. An oily mixture is obtained. In addition, sugar, glucose syrup and coffee extract are dissolved in water at 60--70°C to obtain a water phase. Put the water phase in...
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Abstract
The invention designs a coffee cream. The coffee cream is characterized by comprising the following components in percentage by weight: 16-30% of vegetable fat, 0.02-0.5% of sorbitan monostearate, 0.02-0.1% of lecithin, 0.02-0.5% of mono-glycerate lactate, 0.02-0.5% of sodium stearyl lactate, 0.02-0.6% of polyglycerol ester, 0.1-1.0% of microcrystalline cellulose, 0.02-1.0% of modified cellulose, 0.3-2.0% of sodium caseinate, 0.02-0.2% of monopotassium phosphate, 3-16% of sugar, 3-12% of glucose syrup, 1.0-10.0% of coffee extract and 38-60% of water. Compared with existing like products, the coffee cream disclosed by the invention has the following advantages that the coffee extract is directly added in the ingredients and the problems of the stability of a cream emulsifying system and the freeze-thaw stability in the storage after the coffee extract is added are solved through a special emulsification stabilizing system and process conditions.
Description
technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a coffee cream 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, such as cocoa powder, coffee powder, fruit powder, coconut powder, etc., which have a considerable impact on the stability of the cream system. It is necessary to properly adjust the emulsification stability system to produce qualified products. The n...
Claims
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Application Information
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