Preparation method of low-fat cream

Abstract

The invention provides a preparation method of low-fat cream, and relates to the field of food additives. The preparation method comprises the following steps of: (1) taking anhydrous cream as a raw material, controlling the rotation speed of a centrifuge, and performing centrifugal separation so as to obtain low-fat coffee cream with a fat content of 20-30%; (2) adding a cream thickening agent ofwhich the mass accounts for 0.1-0.5% of that of the low-fat cream into the low-fat coffee cream, and performing uniform mixing uniformly so as to obtain low-fat cream, wherein the cream thickening agent consists of the following components in parts by weight: 3-4 parts of tapioca powder, 1-2 parts of nostoc commune powder, 1-2 parts of peach gum powder, 0.5-1 part of agar, 0.1-0.2 part of xanthangum and 0.1-0.2 part of alginic acid. According to the preparation method disclosed by the invention, through a reasonable formula and a reasonable compounding ratio, the fat in the prepared cream isgreatly reduced, and the fat content is only 20-30%; besides, the cream is good in consistency and is wide in practicability; most of women who loving to be beautiful can be assured that the dessertprepared by the cream is safe to eat; and the components used in the preparation method disclosed by the invention are harmless preparations, wherein the peach gum powder and the nostoc commune powderare high in medicinal value and are beneficial for bodies after being eaten.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a method for preparing low-fat butter. Background technique [0002] Cream (Cream), or called ice cream, ice cream, Klimt, is a yellow or white fatty semi-solid food extracted from cow milk and goat milk. It is obtained from the milk fat content of the top layer of raw milk before homogenization Dairy products made on the upper tier. Because raw milk sits for a while, the less dense fat will rise to the top layer. In industrial manufacturing procedures, this step is usually accomplished by a separator centrifuge. In many countries, cream is divided into different grades according to its fat content. The common whipped cream and fresh cream in the domestic market actually refer to animal cream, that is, cream extracted from natural milk, but this kind of cream has a fat content of more than 50%, and it is easy to make people fat after use. It loves but can't, but the cream conten...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for preparing low-fat cream to solve the problem that existing thickeners cannot achieve the thickening effect of fat-free cream