Cream manufacturing process

A manufacturing process and cream technology, applied in the field of cream manufacturing process, can solve the problems of unfavorable consumption by diabetics, high fat content and high sugar content, and achieve the effects of improving taste and nutrition, good effect, and improving taste and nutritional value.

Inactive Publication Date: 2015-12-09
胡积松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the similar products of margarine at home and abroad, the sugar content in fresh cream is high, which is very unfavorable for diabetics, especially for the growth of children's teeth, and is more conducive to the occurrence of tooth decay in children. At the same time, the fat in cream The content is high, pure pure cream can no longer meet the needs of people, so various additives make the cream less greasy and relatively more nutritious, which is more and more suitable for the needs of customers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of raw materials: The raw materials and components are 75 parts of cream, 15 parts of vegetable oil, 1.5 parts of emulsifier, 0.3 part of preservative, 0.8 part of thickener, 0.25 part of stabilizer, 0.08 part of essence, and 3 parts of white sugar 0.8 parts of salt, 8 parts of yellow peach powder, 0.8 parts of vitamins, 1.0 parts of nutritional enhancer;

[0021] (2) Mixing of raw materials: Premix the above raw materials according to the ratio. The temperature should be kept at 50°C during premixing. When the temperature is higher than 50°C, add emulsifier and thickener to the mixture, and emulsify and keep warm for 30 minutes;

[0022] (3) Vacuum degassing: pump the mixed material obtained in step (2) into ultra-high temperature equipment for heating, and ensure that the temperature of the mixed material is kept at 75°C, and perform vacuum degassing treatment, and the vacuum degree is not greater than -0.08Mpa;

[0023] (4) Homogenization: Homogenize ...

Embodiment 2

[0027] All the other are the same as Example 1, except that in the step (1), the raw materials and components are 70 parts of cream, 10 parts of vegetable oil, 1 part of emulsifier, 0.2 part of preservative, and 0.5 part of thickener , 0.2 part of stabilizer, 0.05 part of essence, 0.5 part of table salt, 0.5-1.2 part of honey, 5 parts of yellow peach powder, 0.6 part of vitamin, 0.8 part of nutrition enhancer; premixing temperature is 40 DEG C in the described step (2), Emulsification and heat preservation for 20min; in the step (3), the temperature before degassing is 70°C; in the step (4), the primary homogeneous pressure is controlled at 10MPa, the secondary homogeneous pressure is 3MPa, and the homogeneous temperature is 65°C; The sterilization temperature in step (5) is 130° C. for 4 seconds.

Embodiment 3

[0029] All the other are the same as Example 1, except that in the step (1), the raw materials and components are 80 parts of cream, 20 parts of vegetable oil, 2 parts of emulsifier, 0.4 part of preservative, and 1 part of thickener , 0.3 parts of stabilizer, 0.1 part of essence, 1 part of table salt, 1.2 parts of honey, 10 parts of yellow peach powder, 1 part of vitamin, 1.2 parts of nutrition enhancer; the premixing temperature in the step (2) is 45 ℃, emulsification and heat preservation 40min; in the step (3), the temperature before degassing is 80°C; in the step (4), the primary homogeneous pressure is controlled at 20MPa, the secondary homogeneous pressure is 5MPa, and the homogeneous temperature is 75°C; the sterilization temperature is 140 ℃ for 6s;

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PUM

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Abstract

The present invention discloses a cream manufacturing process, and relates to the field of food production. The cream is composed of the following components in parts by weight: light cream 70-80 parts, vegetable oil 10-20 parts, emulsifiers 1-2 parts, preservative 0.2-0.4 part, thickening agent 0.5-1 part, stabilizing agent 0.2-0.3 part, essence 0.05-0.1 part, table salt 0.5-1 part, honey 0.5-1.2 part, amygdalus persica powder 5-10 parts, vitamin 0.6-1 part and nutrition enhancers 0.8-1.2. The manufacturing process includes raw material preparing, raw material mixing, vacuum degassing and homogenizing, ultra-high temperature sterilizing, cooling, filling and other steps, the preparation process is simple, increases cream value by adding nutrient substances into the raw materials, improves cream taste by adding the amygdalus persica powder, and selects hydrogenated palm-kernel oil as the vegetable oil, potassium sorbate as the preservative, microcrystalline cellulose as the thickening agent and modified starch as the stabilizing agent. The cream is reasonable in proportion, obvious in effect, simple in preparation process and easy to master.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a butter manufacturing process. Background technique [0002] Butter, also known as butter or butter oil, is a fat with the fat in milk as the main component, which is obtained by separating and processing the fat in milk. High-quality cream is transparent, light yellow in color, has a special aroma, melts in the mouth, and has no rough feeling. The legal standard of cream is more than 80% milk fat. Due to the increase in market demand for butter, and in order to reduce costs and increase the diversity of cream products, the production of margarine has begun to develop rapidly. Among the similar products of margarine at home and abroad, the sugar content in fresh cream is high, which is very unfavorable for diabetics, especially for the growth of children's teeth, and is more conducive to the occurrence of tooth decay in children. At the same time, the fat in cream The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
Inventor 胡积松
Owner 胡积松
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