Ultra-high temperature low-fat light cream for making cake products and production process thereof

A production process and cream technology, applied in dairy products, cream preparations, applications, etc., can solve problems such as the taste of cakes or the taste of milk, market application reduction, complex operations, etc., to reduce production costs, avoid waste, Simple and convenient operation

Pending Publication Date: 2017-05-17
宁夏塞尚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whipped cream that is used to make egg tarts on the market mainly includes non-dairy cream and 35% fat cream, while the existing non-dairy milk cream that is used to make egg tarts is mostly frozen products, which are added with food flavors. Cakes are not comparable to those made with cream in terms of taste or milky arom

Method used

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  • Ultra-high temperature low-fat light cream for making cake products and production process thereof
  • Ultra-high temperature low-fat light cream for making cake products and production process thereof
  • Ultra-high temperature low-fat light cream for making cake products and production process thereof

Examples

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Embodiment 1

[0034] A kind of ultra-high temperature low-fat cream used for making pastry products, according to the production capacity of one ton, the ingredients are as follows in Table 1:

[0035]

[0036] The production process of the prepared ultra-high temperature low-fat cream, such as figure 1 shown, including the following steps:

[0037] S1: Separation of fresh cream: Preheat the raw milk in the raw milk tank to 60-65°C, and centrifuge it into 40-46% fat cream and skimmed milk. The separated cream has a temperature of 85-95 ℃, temporarily store in the cream tank after sterilization for 16s, and temporarily store the separated skim milk in the skim milk tank;

[0038] S2: Dissolving stabilizer and emulsifier: pump skim milk heated to 60-65°C into the stabilizer and emulsifier tank, first put in liquid lecithin and Tween 80, then put in mixed powder additives, and stir for at least 15 minutes Dissolve completely and set aside;

[0039] S3: Mixing and homogenization: heat the...

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PUM

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Abstract

The invention relates to ultra-high temperature low-fat light cream for making cake products and a production process thereof. The ultra-high temperature low-fat light cream is prepared from raw milk as a raw material, wherein the raw milk is centralized and separated to obtain fresh light cream with a fat content of 40-46% and skimmed milk, and a certain amount of a stabilizer and an emulsifier are compounded, mixed and homogenized, and then subjected to UHT sterilization. The prepared low-fat light cream contains fat 28-32%, protein 1.5-2.0%, stabilizer 0.1-0.45%, emulsifier 0.3-0.8%, and skimmed milk up to 100%, and the percentage is the mass percentage of each component in the total amount of ultra-high temperature low-fat light cream. The prepared ultra-high temperature low-fat light cream can be used for making cake products, and has no caking, water separation, fat floating and protein precipitation phenomena after ambient temperature storage for 6 months. The production process is reasonable, the operation is simple and convenient, and the part of the byproduct light cream separated from raw milk is comprehensively utilized, so as to avoid resource waste and reduce production cost.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of deep processing of dairy products, and in particular relates to an ultra-high temperature low-fat cream used for making pastry products and a production process thereof. [0003] Background technique: [0004] Cream is a by-product of the production of skimmed fresh milk, and it is also an important raw material for desserts and pastries. The whipped cream that is used to make egg tarts on the market mainly includes non-dairy cream and 35% fat cream, while the existing non-dairy milk cream that is used to make egg tarts is mostly frozen products, which are added with food flavors. Neither the taste nor the milk flavor of pastries can be compared with those made of cream, and because of the trans fatty acids contained in them, their market applications are also shrinking for consumers who are more and more concerned about health. However, the existing cream used for making cakes is a product with a...

Claims

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Application Information

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IPC IPC(8): A23C13/14
Inventor 闫建国孙艳芳吴迎乐杜学贤王琦周喜平罗娇艳王黎明
Owner 宁夏塞尚乳业有限公司
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