Fermented butter powder

Abstract

The invention discloses fermented cream powder. The fermented cream powder is made from the following raw materials of sweet almond oil, peony seed oil, Morocco nut oil, fruit powder, inulin, nonfat dry milk, Angel flavoring yeast, tapioca, whey protein, soluble soybean polysaccharide, protamine and water. According to the fermented cream powder provided by the invention, health-care vegetable oil is used as a fat raw material, the fermented cream powder is scientific in compounding ratio, rich in nutrition and each to absorb, the fat content is lower than 30%, and the content of trans-fatty acid is lower than 0.3%. The fermented cream powder can promote functions of the stomach and the intestines, expel toxins, nourish faces, prevent and control cardiovascular and cerebrovascular diseases, enhance immunity, resist oxidation, resist ageing, resist tumors, maintain organisms at a young state, and eliminate a conventional concept that the cream is dangerous to the health of bodies. The extraction time of the tapioca is shortened by 1 / 5, the flour yield rate is increased by 14%, and the cost is obviously saved. The cream is prepared into the powder, so that the cream can be stored at normal temperature for a long term, the quality guarantee period can reach 100 days, the production cost and the storage cost can be obviously reduced, and the cream powder is convenient to use and fine and smooth in mouth feel.

Description

technical field [0001] The invention mainly relates to the technical field of cream processing, in particular to a fermented cream powder. Background technique [0002] Butter has a wide range of uses and is also one of people’s favorite foods. Traditional cream is an emulsion produced after full stirring, and it needs to be stored in a low-temperature freezer to prolong the shelf life. However, it is difficult to transport cream after freezing, and it is expensive. After storage, it needs to be thawed before use, and then whipped again, which will have a certain impact on the hardness, spreadability, foaming rate and taste of the cream, reducing the hardness, worsening the spreadability, reducing the foaming rate, and worsening the taste. [0003] Aiming at the deficiencies in the production and storage of butter in the market, the preparation of fermented cream powder is rich in nutrition, easy to store and transport, and convenient to use, and will have broad market prosp...

AI Technical Summary

Problems solved by technology

[0002] Cream has a wide range of uses and is also one of people's favorite foods. Traditional cream is an emulsion produced after full stirring, and it needs to be stored at low temperature to prolong the shelf life. However, it is difficult to transport cream after freezing, and the cost is high. After storage, it needs to be thawed before use, and then whipped again, which will have a certain impact on the hardness, spreadability, foaming rate and taste of the cream, making the hardness lower, the spreadability worse, the foaming rate lower, and the taste worse.