Preparation method of cream emulsion with baking flavor
A cream and emulsion technology is applied in the field of preparation of roasted fragrant cream emulsion, which can solve problems such as inability to meet development needs, and achieve the effects of product stability, less equipment investment and harmonious flavor.
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Embodiment 1
[0018] (1) Cream fermentation: In terms of mass, take 10g of cream, 1g of water, and 0.1g of carbon source. Dissolve the carbon source in water first, then add it to the cream, pasteurize it, cool it to room temperature, add Issa yeast, Mix evenly, vibrate and ferment at 25°C for 72h, then ultrasonicate at 40°C for 1h at an ultrasonic frequency of 40KHz, then vibrate at 40°C for 6h, and finally centrifuge, take the upper oil phase to obtain a cream fermentation liquid; the carbon source is composed of rhamnose and Glucose is made by mixing according to the mass ratio of 1:1;
[0019] (2) Preparation of emulsion: Take 3g of decaglycerol monostearate, 60g of glycerin, and 12g of water, heat and stir until the mixture is uniform, then cut at a speed of 12000rpm, and slowly add 14g of cream fermentation liquid, continue to cut When the average particle size of the emulsion reaches 0.2 μm, a toasted fragrant cream emulsion is obtained.
[0020] The toasted cream emulsion applied t...
Embodiment 2
[0022] (1) Cream fermentation: In terms of mass, take 10g of cream, 2g of water, and 0.5g of carbon source. Dissolve the carbon source in water first, then add it to the cream, pasteurize it, cool it to room temperature, and add Schwann yeast , mixed evenly, fermented at 30°C for 24 hours, then ultrasonicated at 50°C for 1 hour at a frequency of 20KHz, then shaken at 50°C for 3 hours, and finally centrifuged to obtain the cream fermentation liquid from the upper oil phase; the carbon source was composed of rhamnose It is made by mixing with glucose at a mass ratio of 5:1;
[0023] (2) Preparation of emulsion: Take 6g of hexaglycerol monooleate, 80g of sorbitol, and 8g of water, heat and stir until evenly mixed, then cut at a speed of 4000rpm, and slowly add 20g of cream fermentation liquid, continue to cut When the average particle size of the emulsion is 0.8 μm, a roasted fragrant cream emulsion is obtained.
[0024] The cream emulsion was applied to gas-containing acidic be...
Embodiment 3
[0026] (1) Cream fermentation: In terms of mass, take 10g of cream, 2g of water, and 0.4g of carbon source. Dissolve the carbon source in water first, then add it to the cream, pasteurize it, cool it to room temperature, and add Saccharomyces issa , mixed evenly, fermented at 28°C for 36h, then ultrasonicated at 45°C for 1h at an ultrasonic frequency of 30KHz, then shaken at 45°C for 5h, and finally centrifuged, and the upper oil phase was taken to obtain a cream fermentation liquid; the carbon source was composed of rhamnose It is made by mixing with glucose at a mass ratio of 3:1;
[0027] (2) Preparation of emulsion: Take 3g of lecithin, 2g of octaglycerol monopalmitate, 70g of propylene glycol, and 10g of water, heat and stir until evenly mixed, then cut at a speed of 10,000rpm, and slowly add 18g of cream fermentation liquid, Continue to shear until the average particle size of the emulsion is 0.6 μm to obtain a toasted creamy emulsion.
[0028] The cream emulsion was ap...
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