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Whipped coffee cream and making method thereof

A technology of cream and dosage, applied in cream preparations, dairy products, applications, etc., can solve problems such as doubts about products, and achieve the effects of improving whipping stability, excellent processing performance, and avoiding shear force.

Inactive Publication Date: 2018-06-01
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the vegetable oils are used as the fat source for the production of whipping cream. Although there have been great breakthroughs in whipping properties and stability, the trans fatty acids produced in the hydrogenation process of vegetable oils still make many health-care people dislike these products. have doubts

Method used

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  • Whipped coffee cream and making method thereof
  • Whipped coffee cream and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials used in this example: 11 kg of raw milk (1 kg of cream quality after separation), 20 g of sodium carboxymethyl cellulose CMC, 18 g of sodium microcrystalline cellulose MCC, 4 g of mono- and diglyceride fatty acid esters, and 3 g of lactic acid fatty acid glycerides.

[0030] making process:

[0031] Raw milk heating→separation by separator→temporary storage tank insulation→adding CMC, MCC, mono-diglycerin fatty acid esters and lactic acid fatty acid glycerides→stirring→homogenizing①→entering VTIS steam direct injection sterilization→homogenizing②→cooling→ filling

[0032] 1. The temperature of the raw milk is raised to 55°C.

[0033] 2. Temporary cylinder insulation temperature 65°C

[0034] 3. Stir for 5 minutes after mixing in stabilizer and emulsifier.

[0035] 4. The pressure of homogeneous ① is 40bar.

[0036] 5. The VTIS steam direct injection sterilization condition is 145°C, 3s.

[0037] 6. The pressure of homogeneous ② is 40bar.

[0038] 7. ...

Embodiment 2

[0041] Raw materials used in this example: 12 kg of raw milk (1 kg of cream mass after separation), 30 g of sodium carboxymethyl cellulose CMC, 30 g of sodium microcrystalline cellulose MCC, and 5 g of fatty acid esters of mono- and diglycerides.

[0042] making process:

[0043] Raw milk heating→separation by separator→temporary storage tank insulation→adding CMC, MCC, mono-diglycerin fatty acid esters and lactic acid fatty acid glycerides→stirring→homogenizing①→entering VTIS steam direct injection sterilization→homogenizing②→cooling→ filling

[0044] 1. The temperature of the raw milk is raised to 50°C.

[0045] 2. Temporary storage cylinder insulation temperature 60°C

[0046] 3. Stir for 8 minutes after mixing in stabilizer and emulsifier.

[0047] 4. The pressure of homogeneous ① is 50bar.

[0048] 5. The VTIS steam direct injection sterilization condition is 150°C, 2s.

[0049] 6. The pressure of homogeneous ② is 50bar.

[0050] 7. Cool to 10°C

[0051] Get super ...

Embodiment 3

[0053] Raw materials used in this example: 11kg of raw milk (1kg of cream quality after separation), 12g of sodium carboxymethylcellulose CMC, 10g of sodium microcrystalline cellulose MCC, and 5g of lactic acid fatty acid glycerides.

[0054] making process:

[0055] Raw milk heating→separation by separator→temporary storage tank insulation→adding CMC, MCC, mono-diglycerin fatty acid esters and lactic acid fatty acid glycerides→stirring→homogenizing①→entering VTIS steam direct injection sterilization→homogenizing②→cooling→ filling

[0056] 1. The temperature of the raw milk is raised to 53°C.

[0057] 2. Temporary storage tank insulation temperature 64°C

[0058] 3. Stir for 3 minutes after mixing in stabilizer and emulsifier.

[0059] 4. The pressure of homogeneous ① is 20bar.

[0060] 5. The VTIS steam direct injection sterilization condition is 140°C, 5s.

[0061] 6. The pressure of homogeneous ② is 30bar.

[0062] 7. Cool to 8°C

[0063] Get super high temperature w...

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Abstract

The invention discloses a making method of whipped coffee cream. The making method comprises the following steps of S1, heating raw milk to 50-55 DEG C, and performing separation with a centrifuge soas to obtain coffee cream; S2, raising the temperature of the coffee cream obtained in the step S1 to 60-65 DEG C, and adding an emulsifying agent and a stabilizing agent so as to obtain mixed liquor;and S3, stirring the mixed liquor obtained in the step S2, performing homogenizing for the first time, performing sterilization, performing homogenizing for the second time, and performing cooling soas to obtain the whipped coffee cream. According to the whipped coffee cream made by the making method disclosed by the invention, the whipping stability of the whipped coffee cream is notably improved, the whipping time is shortened, the expansion rate is increased, the quality guarantee period is prolonged, the coffee cream for baking is excellent in processing properties, and the coffee creamcan be used for baking, dining, and industrial production of candies, fat, ice creams and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to whipped cream and a preparation method thereof. Background technique [0002] Whipping cream belongs to the whipped aerated emulsion system, which is obviously different from ordinary emulsions. Ordinary emulsions only require static stability. The characteristics of whipped aerated emulsions require that the prepared emulsion be stable under static conditions. It is relatively stable, but it is prone to destabilization under whipped and aerated conditions, which promotes partial coalescence of fat globules to form a foam structure in which protein-stabilized emulsions and fat globule-stabilized bubbles coexist. Instability, so bubbles are difficult to keep stable for long periods of time. Emulsion is a very complex system, and the interaction between components is also very complicated. There are few studies on the influence of interaction at molecular level or colloidal level on...

Claims

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Application Information

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IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 焦晶凯刘振民徐致远苏米亚郑远荣
Owner BRIGHT DAIRY & FOOD
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