Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof

A plant-fat cream, non-hydrogenated technology, applied in cream preparations, dairy products, cream substitutes, etc., can solve the problems of poor flavor and taste, limited application, difficult operation, etc., to overcome the soft texture and meet the quality requirements. Effect

Pending Publication Date: 2017-02-15
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when non-hydrogenated oils are used in food, they have the disadvantages of soft skeleton, difficult handling, and poor flavor and taste, which seriously limit their application in food processing.

Method used

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  • Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof
  • Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof
  • Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1: non-hydrogenated mixed milk fat whipped cream

[0032] Take 100 grams of non-hydrogenated palm kernel oil, 30 grams of non-hydrogenated coconut oil, 3.5 grams of sorbitan monostearate, 1.5 grams of citric fatty acid glycerides, 2.5 grams of mono- and diglycerides, lactic acid monoglycerides 2.3 grams of esters, 2.5 grams of sodium stearoyl lactylate, 2.5 grams of sucrose fatty acid esters, 0.5 grams of polyglycerol esters, 0.2 grams of carrageenan, 4 grams of microcrystalline cellulose, 1.5 grams of denatured cellulose, 4 grams of sodium caseinate, phosphoric acid Potassium dihydrogen 1g, sugar 60g, glucose syrup 45g, milk fat whipping cream 250g, water 489g.

[0033] Process preparation:

[0034] Melt non-hydrogenated vegetable oil and heat up to 65°C, add sorbitan monostearate, citric acid fatty acid glyceride, lactic acid monoglyceride, sodium stearoyl lactylate, mono- and diglyceride fatty acid ester, sucrose fatty acid ester , polyglycerol ester, carra...

Embodiment 2

[0039] Example 2: non-hydrogenated mixed milk fat whipped cream

[0040] Take 90 grams of non-hydrogenated palm kernel oil, 20 grams of non-hydrogenated coconut oil, 3.5 grams of sorbitan monostearate, 1.0 grams of citric acid fatty acid glycerides, 2.5 grams of mono- and diglycerides, lactic acid monoglycerides 3.8 grams of esters, 2.5 grams of sodium stearoyl lactylate, 2.5 grams of sucrose fatty acid esters, 0.5 grams of polyglycerol esters, 0.2 grams of carrageenan, 3.5 grams of microcrystalline cellulose, 2.0 grams of denatured cellulose, 4 grams of sodium caseinate, phosphoric acid Potassium dihydrogen 1g, sugar 60g, glucose syrup 45g, milk fat whipping cream 290g, water 469g.

[0041] Process preparation:

[0042] Melt non-hydrogenated vegetable oil and heat up to 65°C, add sorbitan monostearate, citric acid fatty acid glyceride, lactic acid monoolein, sodium stearoyl lactylate, mono- and diglyceride fatty acid ester, sucrose fatty acid Ester, polyglycerol ester, carr...

Embodiment 3

[0047] Example 3: non-hydrogenated mixed milk fat whipped cream

[0048] Take 95 grams of non-hydrogenated palm kernel oil, 25 grams of non-hydrogenated coconut oil, 3.5 grams of sorbitan monostearate, 1.5 grams of citric fatty acid glycerides, 2.5 grams of mono- and diglycerides, lactic acid monoglycerides 3.5 grams of ester, 2.5 grams of sodium stearoyl lactylate, 2.5 grams of sucrose fatty acid ester, 0.5 grams of polyglycerol ester, 0.2 grams of carrageenan, 3 grams of microcrystalline cellulose, 2.5 grams of denatured cellulose, 4 grams of sodium caseinate, phosphoric acid Potassium dihydrogen 1g, sugar 60g, glucose syrup 45g, milk fat whipping cream 270g, water 477.8g.

[0049] Process preparation:

[0050]Melt non-hydrogenated vegetable oil and heat up to 65°C, add sorbitan monostearate, citric fatty acid glyceride, lactic acid monoolein, sodium stearoyl lactylate, mono- and diglyceride fatty acid ester, sucrose fatty acid ester , polyglycerol ester, carrageenan, micr...

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PUM

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Abstract

The invention discloses non-hydrogenation mixed milk fat and plant fat cream and a preparation method thereof. The non-hydrogenation mixed milk fat and plant fat cream is prepared from the following raw materials in percentage by weight: 8-18% of non-hydrogenation vegetable oil, 0.05-0.5% of dehydrated sorbitan monostearate, 0.02-0.5% of citrate fatty acid glyceride, 0.05-1% of monoglyceride fatty acid ester and diglycerol fatty acid ester, 0.02-1% of lactic acid monoglyceride, 0.02-0.5% of sodium stearoyl lactylate, 0.05-0.5% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-0.1% of carrageenin, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of glucose syrup, 8-18% of dairy products containing milk fat and 20-60% of water. According to the non-hydrogenation mixed milk fat and plant fat cream and the preparation method thereof, the disadvantages that non-hydrogenation plant oil is soft in texture, not liable to operate and poor in flavor and mouth feel in the process of producing the mixed milk fat and plant fat cream are overcome.

Description

technical field [0001] The invention relates to a butter and a manufacturing method thereof, in particular to a non-hydrogenated mixed milk fat non-dairy cream and a manufacturing method thereof. Background technique [0002] In the production of traditional non-dairy cream in China, hydrogenated vegetable oil is used as the main raw material. Hydrogenated vegetable oil is an artificial fat. It is hydrogenated and catalyzed by ordinary vegetable oil under certain temperature and pressure. The hydrogenated vegetable oil has a uniform system, no miscellaneous smell, increased hardness, and high melting point, so it can maintain a solid shape at room temperature, and its plasticity, fusion, and emulsification are all enhanced. At the same time, it can also prolong the shelf life of the product, so it is widely used in food processing. However, some hydrogenated vegetable oils that have not been fully hydrogenated contain trans fatty acids, which do not have the nutrition of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02A23D7/04A23D7/005
CPCA23D7/0056A23D7/02A23D7/04A23L9/22A23L29/04A23L29/10A23L29/262A23L29/256A23C13/12A23D7/005A23C13/14A23D7/0053A23D7/011A23D7/06A23V2002/00
Inventor 黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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