Reproduced coffee cream and preparation method thereof

A technology of cream and anhydrous cream, applied in cream preparations, dairy products, applications, etc., to improve the quality of life and solve the effect of unstable product quality

Active Publication Date: 2018-12-28
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on reformed cream both at home and abroad at present.

Method used

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  • Reproduced coffee cream and preparation method thereof
  • Reproduced coffee cream and preparation method thereof
  • Reproduced coffee cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] This embodiment provides a reconstituted cream, which is prepared from the following components in parts by weight: 36 parts of low-melting anhydrous butter, 2.5 parts of milk protein concentrate, 0.05 part of Tween, 0.1 part of lecithin, and triglyceride (purchased from Cargill Co., Ltd.) 0.1 part, monoglyceride (purchased from Cargill Co., Ltd.) 0.3 part, microcrystalline cellulose 0.5 part and water 60.9 parts.

[0039] Among them, the low-melting anhydrous butter is obtained by fractionating from anhydrous butter. The specific fractionation method is as follows: raise the temperature of the anhydrous butter to 25°C and place it at a constant temperature for 8-24 hours, and take out the liquid phase to obtain the low-melting cream. Anhydrous butter with melting point; continue to heat up the remaining solid components to 35°C and keep the temperature at this temperature for 8-24 hours to separate the solid and liquid phases. The liquid phase is anhydrous butter with a...

Embodiment 2

[0050] This embodiment provides a reconstituted cream, which is prepared from the following components in parts by weight: 36 parts of medium melting point anhydrous cream, 1 part of skimmed milk powder (purchased from Fonterra), 0.05 part of Tween, and 0.5 part of lecithin , 0.2 parts of triglycerides, 0.5 parts of monoglycerides, 0.08 parts of carrageenan, 0.05 parts of guar gum, 0.04 parts of xanthan gum and 61.58 parts of water.

[0051] Wherein, the middle melting point anhydrous butter is obtained by fractionating from anhydrous butter, and the specific fractionation method is the same as that in Example 1.

[0052] This embodiment also provides the preparation method of the above-mentioned reconstituted cream, comprising the following steps:

[0053] (1) dissolving the skim milk powder in half of the water to obtain a protein dispersion;

[0054] (2) adding carrageenan, guar gum and xanthan gum to the remaining water for high-speed dispersion to obtain a stabilizer col...

Embodiment 3

[0059] This embodiment provides a reconstituted cream, which is prepared from the following components in parts by weight: 36 parts of high melting point anhydrous butter, 1.5 parts of skim milk powder, 0.1 part of Tween, 0.5 part of lecithin, 0.2 part of triglyceride 0.5 parts of monoglyceride, 0.5 parts of microcrystalline cellulose and 60.7 parts of water.

[0060] Wherein, the high melting point anhydrous butter is obtained by fractionating from anhydrous butter, and the specific fractionation method is the same as that in Example 1.

[0061] This embodiment also provides the preparation method of the above-mentioned reconstituted cream, comprising the following steps:

[0062] (1) dissolving the skim milk powder in half of the water to obtain a protein dispersion;

[0063] (2) adding microcrystalline cellulose to the remaining water for high-speed dispersion to obtain a stabilizer colloidal emulsion;

[0064] (3) Heating the high melting point anhydrous butter to over 6...

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Abstract

The invention provides reproduced coffee cream. The reproduced coffee cream is prepared from the following components in parts by weight: 30-40 parts of anhydrous butter, 0.5-3 parts of protein, 0.1-2parts of an emulsifying agent, 0.01-1 part of a stabilizing agent and 54-68 parts of water. According to the reproduced coffee cream disclosed by the invention, the protein, the emulsifying agent, the stabilizing agent and the water, in an appropriate compounding ratio, are added to the anhydrous butter, so that the reproduced coffee cream is obtained, and the problem of unstable product qualitycaused by seasonal fluctuation of raw milk is solved. Further, anhydrous butter having three different melting points of being high, medium and low is obtained through fractionation on the anhydrous butter, after the obtained anhydrous butter is singly used or combined for cooperation, then the obtained anhydrous butter is compounded with an appropriate amount of the protein, an appropriate quantity of the emulsifying agent, an appropriate quantity of the stabilizing agent and an appropriate amount of the water, and through flexible processing, reproduced coffee cream products having differentcharacteristics are obtained, requirements for different application fields can be met, and the living quality of people is improved.

Description

technical field [0001] The invention relates to the field of dairy product processing, more specifically, to a reconstituted cream and a preparation method thereof. Background technique [0002] Cream is one of the most popular dairy products in the food sector. Cream is widely used in various foods such as coffee, dairy products, cakes, bread and biscuits, providing good flavor, taste and unique shape decoration. [0003] Commercialized cream mainly uses raw milk as raw material, from which fresh cream with a fat content of 30-40% is separated, and then processed through standardization, cooling, sterilization and other processes. The product quality is greatly affected by the quality of raw milk. The fluctuations in the fat composition of raw milk with seasons, lactation periods and feeds will cause fluctuations in the melting and crystallization characteristics of cream raw materials, directly affecting the product quality of the processed cream. Therefore, compared wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 李妍张列兵王筠钠尹未华
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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