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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.

Inactive Publication Date: 2017-01-04
陈爱梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dairy products are gradually increasing in the Chinese market, and consumers’ demand for dairy product flavors and new products is also gradually increasing. The existing forms and flavors of cream products can no longer meet the development needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preparation method of cream emulsion with a baking flavor. Cream with a baking flavor can be obtained after common cream is treated with special yeast, then proper materials like an emulgator are added, and the cream emulsion with a baking flavor is obtained through a simple shearing technology. The cream product prepared through the preparation method is different from an existing product in the market in fragrance and flavor and has a baking flavor; besides, the cream product is generated through a natural fermentation process, no artificially-synthesized perfume is added, and the flavor is coordinated. The technology of the emulsion preparation process is simple, high-pressure homogenization is not needed, and only simple shearing is needed; compared with a traditional emulsion preparation process, equipment input is small, and energy consumption is low. Although the technology is simple, the prepared emulsion product is stable and can be stored for 12 months or longer within 0-50 DEG C without demulsification. The cream emulsion obtained through the preparation method has water solubility and is wide in application range and suitable for various drink systems, and it can be guaranteed that a product with the cream emulsion is free of any oil slick or sediment within the shelf life of 1 year.

Description

technical field [0001] The invention relates to a method for preparing a food additive, in particular to a method for preparing a roasted fragrant cream emulsion. Background technique [0002] Cream is purified and refined from fresh cream separated from fresh milk. It has milk fat with a fat content of more than 98%. It is the raw material for making candies, biscuits, pastries, etc. Fresh cream has a strong milky smell, and it is often used as a flavor or aroma raw material after enzymolysis of fresh cream by lipase. Adding low-carbon alcohol in the medium produces low-carbon ester with fruity sweet aroma through the esterification of lipase, and the product is mainly oil-soluble. Dairy products are gradually increasing in the Chinese market, and consumers' demand for dairy product flavors and new products is also gradually increasing. The existing forms and flavors of cream products can no longer meet the development needs of the market. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): A23C13/16
CPCA23C13/16
Inventor 陈爱梅
Owner 陈爱梅
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