Method for preparing pre-whipped non-dairy cream without trans-fatty acids

A plant-based cream and zero-trans technology, applied in the production/processing of edible oil/fat, food preparation, food science, etc., can solve the problems of unstable network structure, rough air bubbles, high solid fat content, etc., and achieve stability And good operability, easy to eat and use, maintain the effect of taste and texture

Active Publication Date: 2014-07-09
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are the following problems in the whipping process: (1) The emulsion needs to be thawed before whipping
The degree of thawing will affect the texture of the final product. When thawing is incomplete, there will be ice crystals in the emulsion, and the solid fat content in the oil is high, which is not suitable for whipping; (2) The initial whipping temperature and whipping speed will affect the the nature of the product
If the initial whipping temperature is too high, the solid fat content decreases, and the fat that partially coalesces during whipping decreases, and the network structure formed is unstable, and the product becomes unstable
The whipping speed also has a great influence on the properties of the final product, whether it is fast or slow whipping will affect the product's whipping ratio; (3) It wi

Method used

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  • Method for preparing pre-whipped non-dairy cream without trans-fatty acids
  • Method for preparing pre-whipped non-dairy cream without trans-fatty acids
  • Method for preparing pre-whipped non-dairy cream without trans-fatty acids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Zero trans fatty acid pre-whipped non-dairy cream formula 1: extremely hydrogenated palm kernel oil 220g (the fatty acid composition is shown in Table 1), white sugar 120g, corn syrup 60g, sodium caseinate 10g, sucrose fatty acid ester 5g, soluble soybean polysaccharide 3g, hydroxypropyl starch 6g, polyglycerol ricinoleate 5g, hydroxypropyl methylcellulose 2g, acetate starch 5g, acetylated distarch adipate 3g, propylene glycol alginate 3g, gellan gum 2g, Edible salt 3g, dipotassium hydrogen phosphate 0.5g, sodium dihydrogen phosphate 0.5g, vanillin 0.5g.

[0017] Preparation process: Melt extremely hydrogenated palm kernel oil at 60°C, dissolve white sugar and corn syrup in 350g water, heat to 60°C, add sodium caseinate, sucrose fatty acid ester, soluble soybean polysaccharide, Hydroxypropyl starch, polyglyceryl ricinoleate, hydroxypropyl methylcellulose, starch acetate, acetylated distarch adipate, propylene glycol alginate, gellan gum, edible salt, dipotassium hydroge...

Embodiment 2

[0021] Zero trans fatty acid pre-whipped non-dairy cream formula 2: extremely hydrogenated cottonseed oil 100g, extremely hydrogenated palm kernel oil 150g, white sugar 100g, corn syrup 65g, sodium caseinate 12g, sucrose fatty acid ester 6g, soluble soybean polysaccharide 4g, Hydroxypropyl starch 3g, polyglycerol ricinoleate 7g, hydroxypropyl methylcellulose 2g, acetate starch 5g, acetylated distarch adipate 3g, propylene glycol alginate 4g, gellan gum 5g, edible salt 2 g, 0.5 g of dipotassium hydrogen phosphate, 0.5 g of sodium dihydrogen phosphate, and 0.5 g of vanillin.

[0022] Preparation process: Melt extremely hydrogenated cottonseed oil and palm kernel oil at 60°C, dissolve white sugar and corn syrup in 350g water, heat to 60°C, add sodium caseinate, sucrose fatty acid ester, soluble Soybean polysaccharide, hydroxypropyl starch, polyglycerol ricinoleate, hydroxypropyl methylcellulose, acetate starch, acetylated distarch adipate, propylene glycol alginate, gellan gum, e...

Embodiment 3

[0024] Zero trans fatty acid pre-whipped non-dairy cream formula three: extreme hydrogenated soybean oil 40g, extreme hydrogenated coconut oil 100g, extreme hydrogenated palm kernel oil 100g, white sugar 130g, corn syrup 70g, sodium caseinate 15g, sucrose fatty acid ester 8g , soluble soybean polysaccharide 5g, hydroxypropyl starch 2g, polyglycerol ricinoleate 6g, hydroxypropyl methylcellulose 3g, acetate starch 6g, acetylated distarch adipate 2g, propylene glycol alginate 6g, knot Cold gum 5g, edible salt 3g, dipotassium hydrogen phosphate 0.5g, sodium dihydrogen phosphate 0.5g, vanillin 0.5g.

[0025] Preparation process: Melt extremely hydrogenated soybean oil, coconut oil and palm kernel oil at 60°C, dissolve white sugar and corn syrup in 350g of water, heat to 60°C, add sodium caseinate, sucrose fat under stirring Ester, soluble soybean polysaccharide, hydroxypropyl starch, polyglycerol ricinoleate, hydroxypropyl methylcellulose, acetate starch, acetylated distarch adipat...

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PUM

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Abstract

The invention discloses a method for preparing pre-whipped non-dairy cream without trans-fatty acids and belongs to the technical field of cream products. The method comprises the steps: mixing extremely hydrogenated vegetable oil, water, sugar, protein, a colloid stabilizer, an emulgator and a humectant according to a certain proportion to form an oil-in-water emulsification system, sterilizing, secondarily homogenizing, rapidly cooling, aging, freezing, unfreezing, stirring and inflating, and thus obtaining the preparing pre-whipped non-dairy cream without trans-fatty acids. Products obtained by using the method provided by the invention are high in whipping multiple, long in shelf life, safe and health, convenient to eat and good in stability and operability.

Description

technical field [0001] The invention relates to a method for preparing zero-trans fatty acid pre-whipped non-dairy cream, in particular to a method for preparing zero-trans-fatty acid pre-whipped non-dairy cream which can be stored in cold storage for a long time, and belongs to the technical field of cream products. Background technique [0002] At present, most of the non-dairy cream brands at home and abroad generally use hydrogenated vegetable oil and its mixture. The biggest problem in the hydrogenation process is that a large amount of trans fatty acids will be produced. A large intake of trans fatty acids will increase the low density in serum. Reduce the concentration of lipoprotein cholesterol, reduce the concentration of high-density lipoprotein cholesterol, and increase the lipoid protein, increase the risk of arteriosclerosis, and easily lead to the occurrence of cardiovascular diseases. In view of the various hazards of trans fatty acids and the enhancement of c...

Claims

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Application Information

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IPC IPC(8): A23D7/02A23L1/035A23L29/10
Inventor 刘元法邱美彬孟宗
Owner JIANGNAN UNIV
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