Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

UHT single cream and preparation method

A cream and butter technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of large amount of thickener, cumbersome process, poor stability of cream, etc., and achieve good application prospects, high nutritional characteristics, emulsification good effect

Active Publication Date: 2016-04-06
BRIGHT DAIRY & FOOD
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to overcome the cumbersome process of UHT cream prepared from butter in the prior art, which needs to be homogenized twice, and the amount of thickener (i.e. stabilizer) is large, and the obtained The defect of poor long-term stability of cream provides a kind of UHT cream and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • UHT single cream and preparation method
  • UHT single cream and preparation method
  • UHT single cream and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] 1. The preparation method of fat globule membrane powder is:

[0056] (1) Get 20kg of fresh buttermilk, add sodium citrate, and adjust the pH to be 7;

[0057] (2) The material obtained in step (1) is separated and concentrated using a 0.1 μm cellulose ester film, and concentrated to 1 / 4 times the original volume, that is, the retentate is 5 kg and then stopped. 15kg of deionized water was added to the intercepted end, and this step was repeated 3 times. The temperature of membrane separation, concentration and diafiltration is both 50°C and the pressure is 0.5MPa;

[0058] (3) Freeze-dry the retentate after membrane separation and concentration to obtain fat globule membrane powder. Among them, the total protein content is 50%, the lipid content is 40%, the moisture content is 5%, and the ash content is 5%. Among them, the fat globule membrane protein, casein and whey protein account for 68% and 70% of the total protein respectively. % and 25%.

[0059] 2. Preparat...

Embodiment 2

[0066] 1. The preparation method of fat globule membrane powder:

[0067] (1) Reconstitute 24kg of buttermilk powder into an 8% solution, stir at 35°C for 90 minutes, cool to 4-7°C and refrigerate overnight, then add sodium tartrate to adjust the pH to 8;

[0068] (2) The material obtained in step (1) is separated and concentrated using a 1.5 μm regenerated cellulose membrane, and concentrated to 1 / 6 times the original volume, that is, the retentate is 4 kg and then stopped. 20kg of deionized water was added to the intercepted end, and this step was repeated 5 times. The temperature of membrane separation, concentration and diafiltration is both 10°C and the pressure is 0.7MPa;

[0069] (3) Freeze-dry the retentate after membrane separation and concentration to obtain fat globule membrane powder. Wherein, the total protein content is 60%, the lipid content is 34%, the moisture content is 3%, and the ash content is 3%. Among them, fat globule membrane protein, casein and whe...

Embodiment 3

[0077] 1. The preparation method of fat globule membrane powder is:

[0078] (1) Reconstitute 25 kg of buttermilk powder into a 9% solution, stir at 45°C for 30 minutes, cool to 4-7°C and refrigerate overnight, then add sodium acetate to adjust the pH to 8;

[0079] (2) The material obtained in step (1) is separated and concentrated using a 0.4 μm ceramic membrane, and concentrated to 1 / 5 times the original volume, that is, the retentate is 5 kg and then stopped. 20kg of deionized water was added to the intercepted end, and this step was repeated 4 times. The temperature of membrane separation, concentration and diafiltration is both 30°C and the pressure is 0.6MPa;

[0080] (3) Freeze-dry the retentate after membrane separation and concentration to obtain fat globule membrane powder. Wherein, the total protein content is 55%, the lipid content is 35%, the water content is 5% and the ash content is 5%. Among them, fat globule membrane protein, casein and whey protein accoun...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Apertureaaaaaaaaaa
Login to View More

Abstract

The invention discloses UHT single cream and a preparation method thereof. Raw materials comprise the following components: 41.45-48.49 percent of butter, 3.5-4.5 percent of albumen powder, 3-4 percent of fat globule membrane powder, and 0.01-0.05 percent of stabilizer, and the content of water is 45-50 percent; the preparation method comprises the following steps: (1) uniformly mixing the albumen powder, the fat globule membrane powder and water to obtain a mixture A; (2) uniformly mixing the mixture A, the butter and the stabilizer to obtain a mixture B; (3) homogenizing the mixture B, performing UHT sterilization, and quickly cooling, thus obtaining the UHT single cream. According to the UHT single cream and the preparation method thereof, technical parameters and the raw materials are mutually cooperated, an emulsification effect is good, and the single cream is rich in natural phospholipid component, has the functions such as softening blood vessels and promoting human health, has a higher nutritional property, has better stability, keeps better application performance during the shelf life, has the shelf life of 6-9 months, avoid the phenomena such as fat floating, and has better storage stability and application prospect.

Description

technical field [0001] The invention relates to a UHT cream and a preparation method thereof. Background technique [0002] Natural cream is a dairy product that is rich in fat and is separated directly from the raw material. At present, most of the cream sold in the domestic market is whipped cream, which is mainly used in Western-style cake shops, bakeries and various desserts. In addition, there are products such as frozen cream, cream powder and recombined cream. Due to the shortage of domestic milk sources, which are easily affected by seasonality, the supply of fresh cream is in short supply. [0003] Chinese patent CN104365861 discloses a kind of UHT whipping cream with butter as raw material and its preparation method, but the preparation method has cumbersome process (need to homogenize twice), the amount of thickener (i.e. stabilizer) is large, the production The shortcoming of the poor long-term stability of the cream obtained. [0004] Buttermilk, a by-produc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C13/00
CPCA23C13/00
Inventor 孙颜君莫蓓红刘振民朱培郑远荣石春权焦晶凯凌勇飚
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com