UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream

Abstract

The invention discloses a UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and a preparation method of the UHT whipping cream. The whipping cream is mainly prepared from the butter with skimmed milk powder, emulsifiers and compound thickeners being compounded. The whipping cream comprises, by weight, 40%-50% of the butter, 5.5%-6.5% of skimmed milk, 0.45%-0.55% of the compound emulsifiers, 0.18%-0.22% of the thickeners and the balance water. The whipping cream is prepared by weighing the raw materials according to the matching ratio, enabling a water phase to dissolve completely and an oil phase to disperse sufficiently, adding the water phase into the oil phase slowly under stirring, emulsifying mixed liquor by the aid of shearing and homogenizing technologies and subjecting treated emulsion to UHT system sterilization. Whipping bubbling rate of the whipping cream is 150%-200%, creaming rate of the whipping cream within the quality guarantee period is zero, and the quality guarantee period of the whipping cream is eight months at the temperature of 4-8 DEG C.

Description

technical field [0001] The invention belongs to the technical field of milk fat product processing, and in particular relates to a UHT whipped cream with butter as a raw material and a preparation method thereof. Background technique [0002] The sources of traditional whipped cream are divided into three categories: milk fat (fresh cream or anhydrous cream), vegetable fat, and a mixture of milk fat and vegetable fat, wherein the main sources are fresh cream and vegetable oil. Whipping cream is the fat fraction separated from cow's milk, with a fat content between 30% and 40%. The quality characteristics of fresh cream are affected by many factors. For example, with the different separation processes and seasonal changes of milk components, the fat content and viscosity of fresh cream are also different. Therefore, when fresh cream is used as raw material to produce whipped cream, it is difficult to standardize the product, and the quality of the product is also easily affe...

AI Technical Summary

Problems solved by technology

[0004] At present, the market capacity of my country's butter is close to 10,000 tons per year, mainly imported, of which more than 80% of butter comes from New Zealand, followed by butter from Australia, Finland and Ireland, domestic butter is mainly used as skim milk and skim milk powder by-products, but the product quality is significantly different from that of foreign countries, and the market recognition is low, so it is difficult to sell directly, mainly for export and reprocessing

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