Light cream produced from anhydrous cream and production process of light cream

An anhydrous butter and production process technology, applied in cream preparations, applications, dairy products, etc., can solve problems such as unfavorable health, insufficient sources, and short shelf life of fresh cream, and achieve stable taste, reduce production costs, and simple operation convenient effect

Pending Publication Date: 2017-06-06
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

However, because vegetable fat contains trans fatty acids, it is not good for health, so milk fat is widely used
However, fresh cream has a short shelf life, requires cold chain transportation, and insufficient sources, while anhydrous cream has a long shelf life and sufficient sources, so the development of anhydrous cream to produce cream will undoubtedly solve many problems

Method used

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  • Light cream produced from anhydrous cream and production process of light cream
  • Light cream produced from anhydrous cream and production process of light cream
  • Light cream produced from anhydrous cream and production process of light cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Utilize anhydrous cream as raw material to produce the cream, according to the production capacity of one ton, the ingredients are as shown in Table 1:

[0030]

[0031]

[0032] The production process of the prepared cream, such as figure 1 shown, including the following steps:

[0033] S1: Dissolution of anhydrous cream: Dissolve the anhydrous cream in a heat preservation warehouse at 45-60°C, and pump it into an anhydrous cream tank for temporary storage after it is completely melted;

[0034] S2: Dissolution of stabilizers and emulsifiers: pump skim milk heated to 60-65°C into the tank, first put in liquid lecithin and Tween 80, then put in mixed powder additives, stir for at least 15 minutes to completely dissolve, and set aside ;

[0035] S3: Homogenous mixing: Mix anhydrous cream with skim milk dissolving stabilizers and emulsifiers in a batching tank, and make constant volume with water, stir for at least 5-10 minutes, and ensure that the temperature aft...

Embodiment 2

[0039] Utilize anhydrous cream as raw material to produce the cream, according to the production capacity of one ton, the ingredients are as shown in Table 1:

[0040]

[0041]

[0042] The production process of the prepared cream, such as figure 1 shown, including the following steps:

[0043] S1: Dissolution of anhydrous cream: Dissolve the anhydrous cream in a heat preservation warehouse at 45-60°C, and pump it into an anhydrous cream tank for temporary storage after it is completely melted;

[0044] S2: Dissolution of stabilizers and emulsifiers: pump skim milk heated to 60-65°C into the tank, first put in liquid lecithin and Tween 80, then put in mixed powder additives, stir for at least 15 minutes to completely dissolve, and set aside ;

[0045] S3: Homogenous mixing: Mix anhydrous cream with skim milk dissolving stabilizers and emulsifiers in a batching tank, and make constant volume with water, stir for at least 5-10 minutes, and ensure that the temperature aft...

Embodiment 3

[0049] Utilize anhydrous cream as raw material to produce the cream, according to the production capacity of one ton, the ingredients are as shown in Table 1:

[0050]

[0051]

[0052] The production process of the prepared cream, such as figure 1 shown, including the following steps:

[0053] S1: Dissolution of anhydrous cream: Dissolve the anhydrous cream in a heat preservation warehouse at 45-60°C, and pump it into an anhydrous cream tank for temporary storage after it is completely melted;

[0054] S2: Dissolution of stabilizers and emulsifiers: pump skim milk heated to 60-65°C into the tank, first put in liquid lecithin and Tween 80, then put in mixed powder additives, stir for at least 15 minutes to completely dissolve, and set aside ;

[0055] S3: Homogenous mixing: Mix anhydrous cream with skim milk dissolving stabilizers and emulsifiers in a batching tank, and make constant volume with water, stir for at least 5-10 minutes, and ensure that the temperature aft...

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PUM

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Abstract

The invention relates to light cream produced from anhydrous cream and a production process of the light cream. The light cream is produced from the anhydrous cream, skimmed milk or skimmed powder, a certain amount of stabilizer and a certain amount of emulsifying agent, wherein the produced light cream contains the following components in percentage by mass (100% in total): 33%-37% of fat, 1.5%-2.0% of proteins, 0.3%-0.5% of the stabilizer, 0.5%-1.5% of the emulsifying agent and the balance of water. The produced light cream can be used for producing products such as ice cream, yoghourt and candies and has the advantages that the phenomena of agglomeration, water separation, fat floatation and protein settling are avoided after the light cream is preserved at room temperature for 6 months, and the mouthfeel is stable. The production process of the light cream has the beneficial effects that the technical process is reasonable, and the operation is simple and convenient; and the partial side product, namely skimmed milk separated from cow milk is comprehensively utilized, so that the wasting of the resource is avoided, and the production cost is lowered.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of deep processing of dairy products, and in particular relates to a cream produced by using anhydrous cream as a raw material and a production process thereof. [0003] Background technique: [0004] Cream is the fat part separated from raw milk, with or without adding food additives and food nutrition fortifiers, processed products with different fat content. It is often used as a flavoring substance in a variety of food processing. It can impart delicious flavor to foods such as desserts, bread, cakes, and chocolate candies. It can also be used in some beverages, such as coffee and milk-flavored liqueur. [0005] In recent years, many foreign researchers are still working on the stability and microstructure of the whipped cream emulsion system, and most of them are pasteurized cream. Due to its short shelf life, it is not suitable for the domestic market demand. Therefore, domestic enterprises are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
Inventor 闫建国孙艳芳吴迎乐杜学贤孙博康周喜平罗娇艳王黎明
Owner 宁夏塞尚乳业有限公司
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