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A kind of sour cream product and preparation method thereof

A cream and product technology, applied in the direction of cream preparation, dairy products, applications, etc., can solve the problems of mascarpone cheese formula and process research, so as to improve the yield and the properties of sour cream products, The effect of silky texture and convenient consumption

Active Publication Date: 2020-06-23
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is little research on the formula and process of mascarpone cheese

Method used

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  • A kind of sour cream product and preparation method thereof
  • A kind of sour cream product and preparation method thereof
  • A kind of sour cream product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. The protein content of fresh milk is 2.8wt%, the fat is 3.5wt%, the carbohydrate is 4wt%, and the titrated acidity is 18°T. After preheating to 50°C, the milk fat is separated, and the fat content of the skim milk and the cream obtained after separation are 0.05wt% and 40wt% respectively;

[0028] 2. The cream and skim milk prepared in step 1 are mixed until the fat content is 20wt%, prepackaged with polyethylene material and then placed in a water-bath oscillating ultrasonic instrument for processing. The processing time is 10 minutes, and the ultrasonic output power is 400w. The cream temperature before treatment is 20°C, after treatment it is 25°C, and the particle size of fat globules is 10 microns;

[0029] 3. Adjust the acidity of the solution prepared in batches in step 2 at 20°C. Prepare the acetic acid solution with a mass fraction of 3wt%, add it to the cream while stirring, and pause when the pH is 5.8, then use probe-type ultrasonic treatment, the temper...

Embodiment 2

[0033] 1. The protein content of fresh milk is 3.5wt%, the fat is 3.0wt%, the carbohydrate is 4wt%, and the titrated acidity is 18°T. After preheating to 60°C, milk fat is separated, and the fat content of skim milk and cream obtained after separation is 0.05wt% and 50wt% respectively;

[0034] 2. The cream and skim milk prepared in step 1 are mixed until the fat content is 30wt%, prepackaged in a glass bottle, and then placed in a water-bath oscillating ultrasonic instrument for processing. The processing time is 20 minutes, and the output power of the ultrasonic wave is 400w. The temperature of the pre-cream is 25°C, and the temperature after treatment is 30°C, and the particle size of the fat globule is 3 microns;

[0035] 3. Adjust the acidity of the solution prepared in batches in step 2 at 30°C. Configure a citric acid solution with a mass fraction of 10wt%, add it to the cream while stirring, pause when the pH is 6.2, and then use a probe-type ultrasonic treatment. 10...

Embodiment 3

[0039] 1. The protein content of fresh milk is 3.0wt%, the fat is 3.2wt%, the carbohydrate is 5.0wt%, and the titrated acidity is 18°T. After preheating to 55°C, the milk fat is separated, and the fat content of the skim milk and the cream obtained after separation are 0.05wt% and 45wt% respectively;

[0040] 2. The cream and skim milk prepared in step 1 are mixed until the fat content is 25wt%, pre-packaged in a TT tank, and then placed in a water-bath oscillating ultrasonic instrument for processing. The processing time is 15 minutes, and the output power of the ultrasonic wave is 500w. The temperature of the pre-cream is 25°C, and the temperature after treatment is 30°C, and the particle size of the fat globule is 5 microns;

[0041] 3. Adjust the acidity of the solution prepared in batches in step 2 at 25°C. Configure a solution of citric acid and tartaric acid with a mass fraction of 7wt%, add it to the cream while stirring, and pause when the pH is 6.0, and then use a p...

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Abstract

The invention discloses a sour cream product and a preparation method of same. The preparation method includes the following steps: a) performing milk and fat separation to fresh milk as a raw material to obtain defatted milk and single cream; b) mixing the defatted milk and the single cream and treating the mixture in a vibrating ultrasonic instrument to obtain a solution, of which particle size of fat globules is 3-10 [mu]m; c) regulating the pH to 5.8-6.2, and treating the mixture with probe-type ultrasonic wave, stirring the mixture to regulate the pH to 4.8-5.5, and allowing the mixture to stand for curding the mixture; and d) stirring the mixture for demulsification, allowing the mixture to stand, and removing whey to obtain the sour cream product. Through the ultrasonic treatment, active components and flavor of the butter fat can be remained well, and yield and properties of the sour cream product are also improved. The preparation method is simple and is reduced in whey removal time in a conventional process, thereby increasing productivity and being suitable for industrial large-scale production. The sour cream product has silk-like mouth feel and a gentle taste, is convenient to eat and has various cooking methods.

Description

technical field [0001] The invention belongs to the technical field of cream products, in particular to a sour cream product and a preparation method thereof Background technique [0002] Fresh milk cream plays an important role in food processing and is mainly sold in baking and catering channels. At present, the creams sold in the domestic market are mainly products such as whipped cream and fermented cream. Mascarpone (Mascarpone) is a sour curd product that originated in Italy and uses cream as a raw material. In traditional Italian diet, Mascarpone cheese is usually mixed with mustard peppers, etc. to spread bread or mix salads. . Mascarpone's mild flavor and soft texture are also suitable for making desserts, the most common dessert is tiramisu. Mascarpone cheese has a high moisture content and a short shelf life, usually 45 days at 4°C. Most of them are produced by hand in foreign countries, and industrial production is less. There are few studies on the formula ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/16
CPCA23C13/16
Inventor 孙颜君刘振民徐致远苏米亚高红艳
Owner BRIGHT DAIRY & FOOD CO LTD
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