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

A cream and butter technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of differences, difficulty in direct sales, low market recognition, etc., and achieve the effect of improving utilization efficiency

Inactive Publication Date: 2015-02-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 m

Method used

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

Examples

Experimental program
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Embodiment 1

[0021] The following is based on figure 1 The production process of the present invention is to prepare UHT whipping cream with butter as raw material of the present invention, wherein the percentages are all mass percentages.

[0022] Weigh the following materials according to the amount to prepare 2kg of whipped cream: butter 800-1000g, skimmed milk powder 110-130g, compound emulsifier 8-12g (monoglyceride: sucrose ester 1:1-2:1, egg The amount of phospholipid added is 0.7‰-0.8‰), the thickener microcrystalline cellulose is 3-5g, and the water is 853-1079g.

[0023] Place the above-mentioned weighed butter in a boiling water bath and heat it to melt. After the oil is melted, add the above-mentioned compound emulsifier into the melted butter, and stir for 10 minutes under the condition of 400-450r / min; Under the condition of shearing for 10 minutes; the above-mentioned skim milk powder was weighed, dispersed in hot water at 40-60°C, and stirred at 400-500r / min for 10 minute...

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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...

Claims

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Application Information

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IPC IPC(8): A23C13/14
Inventor 张列兵李海梅阚传浦尹未华李妍王红
Owner CHINA AGRI UNIV
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