Soybean coconut cream with no cholesterol and trans-fatty acid and preparation method thereof

A zero-trans and cholesterol technology, applied in the production/processing of edible oil/fat, edible oil/fat, edible oil/fat, etc., can solve the problems of complex raw materials or preparation process, and achieve the improvement of insufficient intake and easy The effect of whipping and improving solubility

Active Publication Date: 2017-06-20
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Among the published patents and documents, the invention patent with the publication number CN 104938644A discloses a zero-trans fatty acid margarine and its preparation method, and the invention patent with the publication number CN 103907695A discloses a method for preparing zero-trans fatty acid margarine. The method of whipping non-dairy cream, the invention patent with publication number CN 102548422A discloses a kind of ghee and nut butter rich in omega-3 fatty acids and its preparation method, the invention patent with publication number CN 104286718A discloses a water enzymatic method A method for synchronously preparing natural soybean coconut cream and polypeptide, however, its raw materials or preparation process are more complicated, and it does not have the advantages of not containing cholesterol and trans fatty acids at the same time
So far, there has been no report on cream products that are compounded with soybean and coconut oil and added VB12 as a nutritional fortifier

Method used

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  • Soybean coconut cream with no cholesterol and trans-fatty acid and preparation method thereof
  • Soybean coconut cream with no cholesterol and trans-fatty acid and preparation method thereof
  • Soybean coconut cream with no cholesterol and trans-fatty acid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]Soak 16.5 g soybeans for 3 hours in advance, then add water 4 times the volume of soybeans, stir in a mixer at high speed until soybean milk is formed, filter out soybean dregs with gauze, and obtain 50 g soybean milk for later use. Mix soybean milk with 30 g coconut oil, 5 g sucrose, 0.025 g molecularly distilled glyceryl monostearate, 0.025 g soybean lecithin, 0.01 g guar gum, 0.01 g EGCG, 0.005 g VB12, 1 g modified starch, salt Mix 0.3 g, 0.1 g of citric acid, and 0.1 g of vanilla extract, and stir at 70°C and 600 rpm for 30 minutes to make it fully mixed, homogenize twice under a pressure of 20 MPa, and then quickly cool to 15°C and stored at -18°C for 12 h. The frozen cream was thawed to 0°C, whipped at room temperature for 6 min at a speed of 100 rpm, put into a container and placed in a 4°C refrigerator for later use.

Embodiment 2

[0038] Soak 23 g of soybeans for 7 hours in advance, then add 4 times the volume of soybeans in water, stir in a blender at high speed until soybean milk is formed, filter out the soybean dregs with gauze, and obtain 70 g of soybean milk for later use. Mix soybean milk with 50 g coconut oil, 8 g sucrose, 0.4 g molecularly distilled glyceryl monostearate, 0.4 g lecithin, 0.5 g guar gum, 0.03 g EGCG, 0.01 g VB12, 3 g modified starch, and 0.4 g of salt g, 0.2 g of citric acid, and 0.3 g of vanilla extract were mixed, and stirred at 60°C and 600 rpm for 40 minutes to make them fully mixed, homogenized once under a pressure of 25 MPa, and then rapidly cooled to 15°C and stored at -18°C for 14 h. The frozen cream was thawed to 2°C, whipped at room temperature for 2.5 min at a speed of 200 rpm, put into a container and placed in a 4°C refrigerator for later use.

Embodiment 3

[0040] Soak 20 g of soybeans in advance for 5 hours, then add water 4 times the volume of soybeans, stir in a blender at high speed until soybean milk is formed, filter out soybean dregs with gauze, and obtain 60 g of soybean milk for later use. Soymilk was mixed with 40 g coconut oil, 6 g sucrose, 0.4 g salt, 0.2 g molecularly distilled glyceryl monostearate, 0.2 g lecithin, 0.3 g guar gum, 0.02 g EGCG, 0.008 g VB12, and Stir at 80°C and 700 rpm for 30 min to make it fully mixed, homogenize twice under a pressure of 5 MPa, then quickly cool to 15°C, and store at -18°C for 12 h. The frozen cream was thawed to 0°C, whipped at room temperature for 2 min at a speed of 170 rpm, put into a container and placed in a 4°C refrigerator for later use.

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Abstract

The invention discloses soybean coconut cream with no cholesterol and trans-fatty acid and a preparation method thereof. The soybean coconut cream is prepared from main ingredients of soybean milk and coconut oil and auxiliary ingredients of cane sugar, emulsifier, edible colloid and the like, and the soybean coconut cream with better texture characteristic can be formed through emulsifying, stirring, homogenizing, quenching and whipping. The preparation method disclosed by the invention is simple to operate and easy to control; the prepared soybean coconut cream not only does not contain cholesterol in animal cream and trans-fatty acid in traditional margarine, but also has lower calories and richer protein, especially contains rich medium-chain fatty acid triglyceride easy for a human body to digest and anticancer matter of soy isoflavone, molybdenum, selenium and the like, can promote human body metabolism and restrain in-vivo inflammatory reaction and can serve as a raw material to be widely applied to baking industry and daily diet matching.

Description

technical field [0001] The invention relates to a vegetable cream and a preparation method thereof, in particular to soybean coconut cream with zero cholesterol and zero trans fatty acid and a preparation method thereof. Background technique [0002] Whipping cream has a long history in the West and is often used with sweets in daily life. The preparation of traditional whipping cream usually requires animal cream (such as butter) or hydrogenated vegetable oil (such as hardened palm oil) as the main raw material for production. There are few studies on natural vegetable cream, and it is rare in the market. With the increase of global chronic diseases year by year, people are gradually aware of the health hazards of consuming too much animal food. In the west, more and more scholars began to promote the dietary structure based on plant food. On the other hand, with global warming and environmental degradation, replacing animal protein with plant protein can not only reduce ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23D7/005A23D7/04
CPCA23D7/003A23D7/0053A23D7/04
Inventor 郑冰昕郑宝东郭鸿菲郑雪团
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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