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Low-fat-content cream

A cream and cream technology, applied in the field of food additives, can solve the problem of not being able to realize the thickening effect of fat-free cream, and achieve the effect of wide practicability, good consistency, and fat reduction

Inactive Publication Date: 2018-03-20
绵阳市致旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A low-fat cream, the low-fat cream is formed by skimming anhydrous cream to cream with a fat mass content of 20-30%, and then adding a cream thickener, and the mass ratio of the cream thickener to the cream is 0.1-0.5:100, the cream thickener is composed of the following components by weight: 3-4 parts of cassava flour, 1-2 parts of ground fungus powder, 1-2 parts of peach gum powder, 0.5-1 part of agar, xanthan Glue 0.1-0.2 parts, alginic acid 0.1-0.2 parts.

[0031] The cream thickener provided by the present embodiment, its preparation method is:

[0032] (1) Under normal temperature, soak the peach gum powder in water for 2 hours until the peach gum powder is completely dissolved in water to form a transparent solution for later use;

[0033] (2) Under normal temperature, soak the ground fungus powder in water for 5 hours to obtain a dark brown colloidal mixture, filter out the solid impurities therein, and add a bleaching agent for bleaching treatment to obtain a ...

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PUM

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Abstract

The invention provides low-fat-content cream, and relates to the field of food additives. The low-fat-content cream is prepared by the following steps of performing skimming on anhydrous milk fat until watery cream of which the fat mass content is 20-30% is obtained; and then, adding a cream thickener at a mass ratio that the cream thickener to the watery cream is (0.1-0.5) to 100. The cream thickener is composed of the following ingredients in parts by weight: 3-4 parts of cassava flour, 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 xanthan gum, and 0.1-0.2 part of alginic acid. By adopting rational formula and proportion, the prepared cream is greatly reduced in fat that the fat content is only 20-30%; moreover, good thickness is also preserved so that the low-fat-content cream has wide practicability, and desserts prepared by using the low-fat-content cream can be enjoyed by the majority of women pursuing beauty at ease. All the ingredients adopted for the cream thickener are harmless preparations; moreover, the peach gum powder and the nostoc commune powder even have medicinal values so that the cream thickener is beneficial to the body after being eaten.

Description

technical field [0001] The invention relates to the field of food additives, in particular to low-fat cream. 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 content is less than 30%, its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 张学兵
Owner 绵阳市致旺食品有限公司