Cheese flavored frozen cream and preparation method thereof

A flavor and cream technology, which is applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc., can solve the problems of increasing labor costs and hygiene risks, the production cannot be guaranteed to be completely consistent, and the milk cap production process is complicated. Achieve the effects of improving nutritional value and health characteristics, broadening storage and transportation conditions, and enriching taste

Inactive Publication Date: 2019-03-15
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the cheese caps on the market are all prepared by hand. There are many kinds of raw materials for milk caps. The commonly used ones are mostly cheese, milk, condensed milk, cream, etc. These raw materials are stored in different ways, most of them are refrigerated and room temperature, and the shelf life varies , use it as soon as possible after opening, otherwis...

Method used

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  • Cheese flavored frozen cream and preparation method thereof
  • Cheese flavored frozen cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation of embodiment 1 cheese flavor frozen cream

[0028] (1) raw material selection, adopt the following component distribution ratio:

[0029] Cheese 350g; milk 200g; condensed milk 200g; non-hydrogenated vegetable oil 50g; cheese powder 58g; sodium caseinate: 40g; whey powder 20g; sorbitan monostearate 1g; Mono- and diglyceride fatty acid esters 2g; propylene glycol fatty acid esters 1g; lactic acid monoglycerides 1g; sodium stearoyl lactylate 2g; sucrose fatty acid esters 2g; polyglycerol esters 2g; Dipotassium hydrogen phosphate: 1g; Sodium pyrophosphate 3g; Sodium lactate 0.5g; Sodium citrate 0.5g, salt 3g; Water: 80g.

[0030] (2) According to the above-mentioned (1) component distribution ratio, the following preparation method is adopted:

[0031] Step 1: Mix water, cheese and milk, disperse at a high speed of 6000r / min, add condensed milk and sugar, and then raise the temperature to 60-65°C to obtain a water phase mixture;

[0032] Step 2, melti...

Embodiment 2

[0035] The preparation of embodiment 2 cheese flavor frozen cream

[0036] (1) raw material selection, adopt the following component distribution ratio:

[0037] Cheese 300g; milk 300g; condensed milk 200g; glucose syrup 100g; non-hydrogenated vegetable oil 50g; cheese powder 5g; sodium caseinate: 50g; whey powder 10g; sorbitan monostearate 2g; diacetyl tartaric acid single and double Glyceride 2g; mono- and diglyceride fatty acid ester 3g; propylene glycol fatty acid ester 1g; lactic acid monoglyceride 1g; sodium stearoyl lactylate 2g; carrageenan 0.5g; Potassium: 1g; sodium pyrophosphate 3g; sodium lactate 0.5g; sodium citrate 0.4g, salt 4g; water: 132g.

[0038] (2) According to the above-mentioned (1) component distribution ratio, the following preparation method is adopted:

[0039] Step 1: Mix water, cheese and milk, disperse at a high speed of 5000r / min, add condensed milk and sugar, and then raise the temperature to 60-65°C to obtain a water phase mixture;

[0040...

Embodiment 3

[0043] The preparation of embodiment 3 cheese flavor frozen cream

[0044] (1) raw material selection, adopt the following component distribution ratio:

[0045]Cheese 300g; milk 200g; condensed milk 200g; glucose syrup 200g; non-hydrogenated vegetable oil 40g; cheese powder 10g; sodium caseinate: 30g; whey powder 30g; sorbitan monostearate 5g; Glyceride 2g; mono- and diglyceride fatty acid ester 10g; propylene glycol fatty acid ester 1g; hydroxypropyl methylcellulose: 5g; dipotassium hydrogen phosphate: 1g; sodium pyrophosphate 3g; sodium citrate 10g, salt 10g; water : 123g.

[0046] (2) According to the above-mentioned (1) component distribution ratio, the following preparation method is adopted:

[0047] Step 1, mixing water, cheese and milk, 5000r / min high-speed shear dispersion, adding condensed milk and sugar, and then raising the temperature to 60-65°C to obtain a water phase mixture;

[0048] Step 2, melting the non-hydrogenated vegetable oil and raising the tempe...

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Abstract

The invention discloses cheese flavored frozen cream and a preparation method thereof. The cheese flavored frozen cream comprises the following raw materials in parts by weight of 300-500 parts of cheese, 200-500 parts of milk and condensed milk, 0-200 parts of sugar, 30-150 parts of non-hydrogenated margarine, 8-15 parts of cheese powder, 0-200 parts of water, 1-30 parts of table salt, 5-80 partsof an emulsifying agent, 0-50 parts of a stabilizing agent and 0-10 parts of an acidity adjusting agent. The cheese flavored frozen cream provided by the invention is thick in texture, and broad in application range, can be directly used, and can be used as a milk cover; and unfrozen cheese seasoning cream has certain thickness and stickiness, and provides soft and thick mouth feel of the milk cover, and provides rich taste and durable stability.

Description

technical field [0001] The invention relates to a cream and a preparation method thereof, in particular to a cheese-flavored frozen cream and a preparation method thereof. Background technique [0002] With the improvement of living standards, more and more consumers are pursuing healthy and fashionable food consumption. Just like the tea drink market, there are different types of tea drinks on the market in every season, growing at a rate of 35% every year. From the original pearl milk tea, pudding milk tea, coffee and other products, the milk tea drink is the most popular among consumers in recent years. favor. Milk capped tea drink combines the rich and smooth milk cap with the unique fragrance of tea leaves. It is suitable for both hot and cold. The milk capped tea is basically brought to the mainland by Taiwanese tea brands. The original milk capped tea is layered. There will be a layer of nearly 3cm thick milk cover, which is prepared with real pure fresh milk, with ...

Claims

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Application Information

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IPC IPC(8): A23D7/04A23D7/005
CPCA23D7/005A23D7/04
Inventor 黄海瑚曹建邱美彬
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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