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Cream powder

A technology of cream powder and butter, which is applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat components, etc., which can solve the problems of difficult absorption, large butter fat particles, etc., to facilitate digestion and absorption, and small fat particles , Improve the effect of taste and taste

Inactive Publication Date: 2019-03-05
杨忠良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a cream powder, which solves the technical problem that the cream fat particles are large and difficult to absorb in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A cream powder, comprising the following raw materials in parts by weight: 10 parts of palm oil, 30 parts of vegetable oil, 40 parts of animal oil, 15 parts of casein, 2 parts of essence, 10 parts of emulsifier, 6 parts of polyglycerol ester, 8 parts of whey powder, 8 parts of butter and 5 parts of white sugar.

[0016] Wherein, the emulsifier is formed by mixing monoglyceride fatty acid ester, monoglyceride succinate, polyglycerol fatty acid ester and sodium stearoyl lactylate in a ratio of 2:2:4:5.

[0017] Among them, it also includes 1.0 parts of vanillin.

Embodiment 2

[0019] A cream powder, comprising the following raw materials in parts by weight: 5 parts of palm oil, 10 parts of vegetable oil, 25 parts of animal oil, 10 parts of casein, 1 part of essence, 5 parts of emulsifier, 5 parts of polyglycerol ester, 2 parts of whey powder, 5 parts of butter and 2 parts of white sugar.

[0020] Wherein, the emulsifier is formed by mixing monoglyceride fatty acid ester, monoglyceride succinate, polyglycerol fatty acid ester and sodium stearoyl lactylate in a ratio of 1:1:3:2.

[0021] Among them, it also includes 0.5 parts of vanillin.

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PUM

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Abstract

The invention relates to cream powder. The powder comprises the following raw materials in parts by weight: 5-10 parts of palm oil, 10-30 parts of vegetable oil, 25-40 parts of animal oil, 10-15 partsof casein, 1-2 parts of essence, 5-10 parts of an emulsifier, 5-6 parts of polyglycerol ester, 2-8 parts of whey powder, 5-8 parts of butter and 2-5 parts of white granulated sugar. The invention solves the technical problems of large cream fat particles and difficult absorption in the prior art.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cream powder. Background technique [0002] Butter, also known as butter or butter oil, is a fat with the fat in milk as the main component, which is obtained by separating and processing the fat in milk. High-quality cream is transparent, light yellow in color, has a special aroma, melts in the mouth, and has no rough feeling. The legal standard of cream is more than 80% milk fat. Due to the increase in market demand for butter, and in order to reduce costs and increase the diversity of cream products, the production of margarine has begun to develop rapidly. Among the similar products of margarine at home and abroad, the sugar content in fresh cream is high, which is very unfavorable for people with diabetes, especially for the growth of young children's teeth, and is more conducive to the occurrence of tooth decay in young children. Therefore, in the production of cream Among...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04A23D7/005
CPCA23D7/04A23D7/0053A23D7/0056
Inventor 杨忠良
Owner 杨忠良
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