Powdery cream and method for preparing same

Abstract

The invention relates to the field of foods, particularly relates to the technical field of cream products, and discloses powdery cream. The powdery cream comprises, by weight, 45-65% of vegetable oil, 0.1-5% of sodium caseinate, 1.5-7.5% of disodium hydrogen phosphate, 0.5-10% of lecithin, 1.5-6% of carboxymethyl celluloses, 0.2-3.5% of ethyl maltol, 0.8-4.5% of gamma-nonanoic lactone, 1.5-8% of sodium alginate, 1.5-8% of lactic acid glycerin fatty acid ester, 1.8-20% of sucrose fatty acid ester, 1-30% of sucrose, 3-10% of glucose syrup, 5-35% of water and 10-15% of emulsifiers. The powdery cream has the advantages that formulas for cream are optimized, the ratio of the vegetable oil is increased, and accordingly the prepared powdery cream has excellent taste and is normal in fat content.

Description

technical field [0001] The invention relates to the field of food, in particular to the technical field of cream products. Background technique [0002] At present, the cream on the market exists in liquid form, and cold chain storage and transportation are widely used. On the one hand, it increases the energy consumption during storage and transportation, which is contrary to the development of energy saving and consumption reduction, and ultimately increases the production cost of manufacturers; on the other hand, due to Using pasteurization to sterilize cream may cause problems in the cold chain storage and transportation process, which may easily cause product corruption and deterioration. If it is not found in time and continues to be used, there will be a large food safety hazard, which is not allowed by the food industry. . [0003] The production of powdered cream can not only effectively solve the problem of high energy consumption during storage and transportation...

AI Technical Summary

Problems solved by technology

[0002] At present, the cream on the market exists in liquid form, and cold chain storage and transportation are widely used. On the one hand, it increases the energy consumption during storage and transportation, which is contrary to the development of energy saving and consumption reduction, and ultimately increases the production cost of manufacturers; on the other hand, due to Using pasteurization to sterilize cream may cause problems in the cold chain storage and transportation process, which may easily cause product corruption and deterioration. If it is not found in time and continues to be used, there will be a large food safety hazard, which is not allowed by the food industry.

[0003] The production of powdered cream can not only effectively solve the problem of high energy consumption during storage and transportation, but also solve the safety risk of corruption and deterioration during storage and transportation

However, the existing powdered cream has less fat content, and the mouthfeel is not strong, and the preparation method is relatively cumbersome, and the prepared powder particles are large and uneven