A method for preparing non-trans fatty acid pre-sent non-dairy cream

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...

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 will waste a long time to thaw the emulsion and whip the emulsion every time , can not meet people's pursuit of convenient and fast life; (4) For different non-dairy creams, due to their quality differences, the required whipping time is different, and it is generally not easy for individuals to grasp the best state of cream whipping and the It takes time, and it is easy to under-whipping, resulting in poor stability and formability, or over-whipping, the fat in the cream will be excessively agglomerated, the viscosity will increase, the bubbles will be rough, and even be whipped into an emulsion again; (5) non-dairy cream The stability of the product is poor, and it can only be kept for about 1 day under refrigerated conditions, which cannot meet the needs of consumers and the catering industry for a small number of times.

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