Cream powder using yak milk cream as raw material and preparation technology thereof

Abstract

The present invention discloses cream powder using yak milk cream as raw material and a preparation technology thereof. The cream powder is prepared from the yak milk cream as the characteristic raw material. Firstly, the cream and an emulsifier are heated to be melt, the melt materials are stirred evenly, sodium/calcium caseinate, whey powder, maltodextrin and a water retention agent are stirred and dissolved in water, then the two slurry are mixed, the mixture is subjected to emulsifying and shearing, the sheared mixture is subjected to high pressure homogenization, the homogenized mixture is spray-dried to obtain powder, and an anti-tackiness agent is added to obtain the cream powder. The cream powder comprises 30%-70% of cream, 16%-66.5% of maltodextrin, 0%-2.5% of sodium/calcium caseinate, 0.5%-1.5% of whey powder, 2.3%-6.0% of an emulsifier, 0.7%-2.5% of a water retention agent, and 0%-1.5% of an anti-tackiness agent. The added cream in the recipe is refined from yak milk fat, contains human body necessary fatty acids and is rich in vitamin A, vitamin E, vitamin D and lecithin. The prepared cream powder is convenient for brewing, easy to save and good in fluidity, realizes marketization of the yak milk cream, and broadens the application in the field of food.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a cream powder using yak milk cream as a raw material and a preparation process thereof. Background technique [0002] Yak milk cream is a yellow or light yellow fatty semi-solid food extracted from the higher fat content layer of raw yak milk before homogenization. It has a special aroma and can be melted in the mouth without rough feeling. Use it in a variety of ways, such as making ice cream, decorating cakes, cooking soups, and brewing coffee and tea. Butter is easy to oxidize and absorb other odors, which affects product quality and shelf life. It must be stored and transported separately under low temperature conditions, which greatly limits the application of butter in the food industry. The fat content of cream powder can be adjusted according to different uses, not only can be stored and transported at room temperature, but also has low transport c...

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Problems solved by technology

[0003] Patent 201510150715.X discloses a cream powder, which uses anhydrous cream as raw material, and patent 2015