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A kind of sweet cream and preparation method thereof

A cream and oil phase technology, applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc. problem, achieve the effect of improving emulsification stability, liquid phase system stability and reducing precipitation

Active Publication Date: 2021-05-07
SHANGHAI DOILLY OIL FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the deficiencies in the prior art, the first object of the present invention is to provide a sweet cream, which solves the problem that the cream is unstable in emulsification and susceptible to microbial contamination during the production process, has better emulsification stability, and is easy to store The advantage of not being perishable

Method used

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  • A kind of sweet cream and preparation method thereof
  • A kind of sweet cream and preparation method thereof
  • A kind of sweet cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Embodiment 1: A kind of sweet cream, each component and its corresponding parts by weight are shown in Table 1, and are prepared through the following steps:

[0085] Step 1, fully mix the edible hydrogenated oil and refined oil mixture in corresponding parts by weight and heat to 60-65°C, wherein the ratio of parts by weight of palm oil, soybean oil and tallow oil is 2-5.3:1:0- 2.5, forming the first oil phase;

[0086] Step 2, fully mixing propylene glycol fatty acid ester, monoglyceride stearate, lecithin, and carotene in corresponding parts by weight to form an oil-soluble additive;

[0087] Step 3, fully mixing the oil-soluble additive obtained in step 2 with the first oil phase obtained in step 1 to form a second oil phase;

[0088] Step 4, fully mixing white granulated sugar, fructose syrup, condensed milk, and citric acid in corresponding parts by weight to form a water-soluble additive;

[0089] Step 5, adding the first water phase obtained in Step 4 to deion...

Embodiment 2

[0094] Embodiment 2: a kind of sweet cream, the difference from Embodiment 1 is that each component and its corresponding weight parts are as shown in Table 1.

Embodiment 3

[0095] Embodiment 3: A kind of sweet cream, the difference from Embodiment 1 is that it does not contain hydrogenated oil, and other components and their corresponding parts by weight are shown in Table 1.

[0096] Components of Table 1 Embodiment 1-3 and their corresponding parts by weight

[0097]

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PUM

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Abstract

The invention discloses a sweet cream and a preparation method thereof, wherein the sweet cream comprises the following components in parts by weight: 0-45 parts of edible hydrogenated oil; 18-25 parts of refined oil mixture; 0.4-1.0 parts of emulsifier; 0.1-0.2 parts of phospholipids; 16-36 parts of sweeteners; 0.5-8 parts of condensed milk; 13-17 parts of deionized water; 0.0015-0.0025 parts of citric acid; at least one of monoglyceride stearate; the sweetener includes at least one of white granulated sugar and fructose syrup; and the refined oil mixture includes one or more of palm oil, soybean oil and tallow. The invention has the advantages of good emulsification stability, easy preservation and no deterioration.

Description

technical field [0001] The invention relates to the fields of food and biotechnology, more specifically, it relates to a sweet cream and a preparation method thereof. Background technique [0002] Margarine refers to a plastic product with the characteristics of natural butter after adding water and other auxiliary materials to refined edible oil, emulsification, quenching and kneading. Margarine is a product of crystallization after emulsification of oil and water. The water used must be strictly sterilized to remove E. coli, etc., so that it meets the hygienic requirements for consumption. In addition, various harmful metal elements and harmful organic compounds must be removed. In order to improve the flavor, appearance, structure, physical properties, nutritional value and storage properties of the product, various additives are also used. [0003] The authorized announcement number is CN101647496B, and the authorized announcement date is June 06, 2012. In the Chinese ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/04A23D7/01A23D7/005
CPCA23D7/005A23D7/01A23D7/04
Inventor 练杰费斌蒋娟
Owner SHANGHAI DOILLY OIL FOODS
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