Method for producing non-dairy cream through Arabic gum compounding

A technology of gum arabic and non-dairy cream, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., can solve problems such as differences in emulsification and stabilization effects, and achieve the promotion of digestion and absorption capacity, whitening skin, improving The effect of human immunity

Inactive Publication Date: 2017-09-15
YANCHENG DINGYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the emulsification and stabilization effects o

Method used

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Examples

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Embodiment Construction

[0026] The method of compounding gum arabic to produce whipped cream:

[0027] 1) Olive oil production: After picking olives and removing the sundries of the olives, they are cleaned, and then the damaged and bad olives are picked out, leaving only high-quality olives to make olive oil. Grind the olives into a paste, use the computer to control the grinding machine, grind the olives into the required thickness, and then put the pressed olive paste into a large spiral mixer and stir for about 20 to 30 minutes. After 10 minutes, you can start to extract the oil quality of olive oil. When the oil is extracted by pressing, the pressing method is to squeeze out the oil on a strong steel plate with a pressure of several hundred pounds per square centimeter by a machine that squeezes the juice. The juice is then dripped into large containers. In the extracted olive oil, there will still be a little water, because the olive itself contains water. Pour the olive oil into a high-speed ...

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Abstract

The invention discloses a method for producing non-dairy cream through Arabic gum compounding. The method is characterized by comprising the steps of (1) preparation of olive oil; (2) preparation of coconut cream powder; (3) a formula of a product, which comprises the following raw materials in percentages by weight: 45% of olive oil, 5.0% of palm oil, 15.0% of coconut cream powder,4.0% of white sugar, 0.5% of salt, 18.0% of skim milk powder, 0.04% of diglycerate, 0.2% of lecithin, 0.01% of potassium sorbate, 0.01% of citric acid, 0.4% of Arabic gum, 0.1% of carrageenan, 0.8% of sodium caseinate, 0.1% of essence and deionized water added to 100%; (4) preparation of a water phase; (5) preparation of an oil phase; (6) blending and emulsifying; and (7) quench cooling forming. The main raw material of the product is the olive oil, and is very good for a circulation system. The product is an ideal fat substitute, is capable of simulating the structure quality, taste and flavor of fat. The coconut cream powder is taken as the raw material and has a thick natural coconut flavor, so that the product has the health efficacy unattainable in a traditional cream product. The Arabic gum is added to the product and can be compatible with most natural rubber and starch, and the product is compounded with the carrageenan, so that various components of the product are easier to blend and stabilize.

Description

technical field [0001] The invention relates to a production process of cream, in particular to a method for compounding gum arabic to produce non-dairy cream, belonging to the technical field of cream production. Background technique [0002] Non-dairy cream is a hydrogenation reaction of vegetable oil, so that the liquid vegetable oil becomes a plastic semi-solid, which is convenient for production and storage. Studies have shown that vegetable oils will produce trans fatty acids during the hydrogenation process, which can increase low-density lipoproteins in human blood, reduce high-density lipoproteins, induce arteriosclerosis, increase the risk of heart disease and cerebrovascular accidents, and are harmful to health. Very unfavorable. [0003] Gum Arabic, also known as gum arabic, is derived from the trunk exudate of the genus Acacia tree of the leguminous family, so it is also called acacia gum. The main components of Gum Arabic are polymer polysaccharides and their...

Claims

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Application Information

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IPC IPC(8): A23D7/04A23D7/005
CPCA23D7/005A23D7/04
Inventor 不公告发明人
Owner YANCHENG DINGYI FOOD
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