Natural cream powder and processing method thereof

A processing method and technology of cream, which is applied in the field of dairy products, can solve the problems of poor stability of natural cream, short shelf life, high precision requirements of raw material equipment, etc., and achieve the effect of mellow and natural nutritional value, excellent quality and improved standing time

Pending Publication Date: 2017-12-29
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the defects of poor stability of natural cream, short shelf life and high precision requirements of raw material equipment in the prior art, the invention provides a natural cream and its processing method

Method used

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  • Natural cream powder and processing method thereof
  • Natural cream powder and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A processing method of natural cream includes the following steps:

[0042] (1) Raw milk acceptance: uniform sampling during acceptance, sensory, physical and chemical, freezing point detection, acidity, alcohol, rose red, boiling, and nitrate and nitrite tests. Raw milk can only be put into storage after it has been accepted.

[0043] (2) Separation: separation temperature is 58°C. The separated cream is transported to the storage tank. The storage tank has been modified, and a pipe is added inside the cylinder. The cream material sticks to the wall from the upper part through the pipe and flows out through the lower outlet.

[0044] (3) Cooling: Cool the cream to 10°C.

[0045] (4) Sterilization: A plate type sterilizer is used to sterilize the cooled cream. The sterilization temperature is 115°C and the time is 15s.

[0046] (5) Cooling: The sterilized cream is cooled by casing cooling water, and the cooling time is 35s.

[0047] (6) Filling: The cream material after cooling ...

Embodiment 2

[0050] A processing method of natural cream includes the following steps:

[0051] (1) Raw milk acceptance: uniform sampling during acceptance, sensory, physical and chemical, freezing point detection, acidity, alcohol, rose red, boiling, and nitrate and nitrite tests. It can be put into storage only after passing the test.

[0052] (2) Separation: separation temperature is 50°C. The separated cream is transported to the storage tank. The storage tank has been modified and a pipe is added inside the cylinder. The cream material sticks to the wall from the upper part through the pipe and flows out through the lower outlet.

[0053] (3) Cooling: Cool the cream to 8°C.

[0054] (4) Sterilization: A plate type sterilizer is used to sterilize the cooled cream. The sterilization temperature is 105°C and the time is 40s.

[0055] (5) Cooling: The sterilized cream is cooled by casing cooling water, and the cooling time is 20s.

[0056] (6) Filling: The cream material after cooling enters the s...

Embodiment 3

[0059] A processing method of natural cream includes the following steps:

[0060] (1) Raw milk acceptance: uniform sampling during acceptance, sensory, physical and chemical, freezing point detection, acidity, alcohol, rose red, boiling, and nitrate and nitrite tests. It can be put into storage only after passing the test.

[0061] (2) Separation: The separation temperature is 65°C. The separated cream is transported to the storage tank. The storage tank has been modified and a pipe is added inside the cylinder. The cream material sticks to the wall from the upper part through the pipe and flows out through the lower outlet.

[0062] (3) Cooling: Cool the cream to 6°C.

[0063] (4) Sterilization: A plate type sterilizer is used to sterilize the cooled cream. The sterilization temperature is 125°C and the time is 10s.

[0064] (5) Cooling: The sterilized cream is cooled by casing cooling water, and the cooling time is 45s.

[0065] (6) Filling: The cream material after cooling enters t...

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PUM

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Abstract

The invention provides natural cream powder and a processing method thereof. The processing method comprises the following steps: (1) separation: separating raw milk by a separation machine, and enabling the separated cream powder to enter a storage cylinder by virtue of a pipeline additionally arranged in the storage cylinder; (2) cooling: cooling the cream powder to be lower than 10 DEG C; (3) sterilization: sterilizing the cooled cream powder in a sterilization machine at the sterilization temperature of 105-125 DEG C; (4) temperature reduction: cooling the sterilized cream powder for reducing temperature; and (5) filling: enabling the cream powder after temperature reduction to enter the storage cylinder by virtue of a pipeline additionally arranged at the bottom of the storage cylinder. The method provided by the invention can obviously improve the stability of the natural cream powder, ensure the fineness and smoothness of the natural cream powder, ensure the expansion ratio of the natural cream powder, improve the fermenting performance, avoid the smeared natural cream powder from cracking after fermenting as well as improve the standing time of fresh cream powder after fermenting. The granule ratio of the natural cream powder prepared by the method provided by the invention is 0, the expansion ratio of the natural cream powder is 1.8-2.2, and the standing time of the natural cream powder is greater than 24h.

Description

Technical field [0001] The invention belongs to the technical field of dairy products, and specifically relates to a natural cream and a processing method thereof. Background technique [0002] Cream is the fat part of cow's milk. It is an O / W type emulsion obtained by separating skimmed milk from cow's milk. Cream is a rich source of energy, which can greatly enhance the taste and texture of dairy products and other foods. Natural cream is obtained from fresh milk through concentration, separation, sterilization and other processes, without any preservatives. [0003] Compared with non-dairy cream, UHT cream with food additives, whipped cream, natural cream has the advantages of high nutritional value, fine taste and natural purity, but it is limited by the poor product stability and shelf life caused by its natural products. The short period and high precision required for raw material equipment have greatly restricted its application. [0004] Although it is considered that cre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/00A23C13/08
CPCA23C13/00A23C13/08
Inventor 焦晶凯刘振民苏米亚郑远荣刘景腾军伟
Owner BRIGHT DAIRY & FOOD
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