Supercharge Your Innovation With Domain-Expert AI Agents!

Acid-resistant cream

An acid-resistant and butter-resistant technology, which is applied to the preservation of edible oil/fat containing fatty acid esters, edible oil/fat components, and edible oil/fat finished products. and other problems, to achieve the effect of prolonging the storage time, increasing the foaming rate, and enhancing the acid resistance

Inactive Publication Date: 2019-04-26
增城市麦肯嘉顿食品有限公司
View PDF4 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Cream is mainly used in the production of cakes. With the continuous improvement of people's living standards, the flavors of cakes are becoming more and more diverse. Cakes with various flavors such as fruit flavors, chestnut flavors, and matcha flavors gradually appear. Cakes with different flavors It is mainly made by adding fruit juice, jam or chestnut powder, matcha powder, etc. to cream. However, most of the cream on the market currently has poor acid resistance. After mixing with acid substances such as fruit juice, jam or chestnut powder, matcha powder , its stability is easily affected, making the mixed cream easy to melt and deform at room temperature, making it difficult to preserve the cake, therefore, there is still room for improvement

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Acid-resistant cream
  • Acid-resistant cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of sour cream, comprising the following components in parts by mass:

[0060] Drinking water 40kg; Milk fat 40kg; Refined vegetable oil 11kg; Glucose 5kg; Glucose syrup 5kg; Sodium caseinate 0.5kg; , xanthan gum 0.2kg; salt 1kg.

[0061] Sour cream is prepared as follows:

[0062] S1, mix evenly, as follows:

[0063] Add 40kg of drinking water to a 150L stirred tank, stir at a speed of 120r / min, add 40kg of milk fat, 11kg of refined vegetable oil, 5kg of glucose, 5kg of glucose syrup, 0.5kg of sodium caseinate, 0.2kg of soybean lecithin, Triglycerol monostearate 0.1kg, xanthan gum 0.2kg, salt 1kg, stir well, obtain mixture;

[0064] S2, emulsification sterilization, specifically as follows:

[0065] Put the mixture obtained in S1 into the emulsifier for emulsification, then pass the emulsified mixture through the sterilizer, and use steam to sterilize, control the temperature of the steam to 70°C, and control the sterilization time to 8 minutes;

[0066] S3,...

Embodiment 2

[0073] A kind of sour cream, comprising the following components in parts by mass:

[0074] Drinking water 48kg; Milk fat 45kg; Refined vegetable oil 15kg; Glucose 7kg; Glucose syrup 6kg; Sodium caseinate 0.7kg; , xanthan gum 0.16kg; salt 1.5kg.

[0075] Sour cream is prepared as follows:

[0076] S1, mix evenly, as follows:

[0077] Add 48kg of drinking water to a 150L stirred tank, stir at a speed of 120r / min, add milk fat 45kg, refined vegetable oil 15kg, glucose 7kg, glucose syrup 6kg, sodium caseinate 0.7kg, soybean lecithin 0.32kg, Triglycerol monostearate 0.32kg, xanthan gum 0.16kg, salt 1.5kg, stir well, obtain mixture;

[0078] S2, emulsification sterilization, specifically as follows:

[0079] Put the mixture obtained in S1 into an emulsifier for emulsification, then pass the emulsified mixture through a sterilizer, and use steam to sterilize, control the temperature of the steam to 80°C, and control the sterilization time to 7 minutes;

[0080] S3, homogeneous,...

Embodiment 3

[0087] A kind of sour cream, comprising the following components in parts by mass:

[0088] Drinking water 55kg; Milk fat 50kg; Refined vegetable oil 20kg; Glucose 8kg; Glucose syrup 7kg; Sodium caseinate 1kg; Raw gum 0.2kg; salt 2kg.

[0089] Sour cream is prepared as follows:

[0090] S1, mix evenly, as follows:

[0091] Add 55kg of drinking water into a 150L stirring tank, stir at a speed of 120r / min, add 50kg of milk fat, 20kg of refined vegetable oil, 8kg of glucose, 7kg of glucose syrup, 1kg of sodium caseinate, 0.2kg of soybean lecithin, and three 0.6kg of polyglycerol monostearate, 0.2kg of xanthan gum, and 2kg of salt were stirred evenly to obtain a mixture;

[0092] S2, emulsification sterilization, specifically as follows:

[0093] Put the mixture obtained in S1 into the emulsifier for emulsification, then pass the emulsified mixture through the sterilizer, and use steam to sterilize, control the temperature of the steam to 90°C, and control the sterilization ti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention relates to the technical field of cream products. In order to solve the problem that after cream is mixed with acidic materials such as juice and jam, the stability of the cream is easily affected, the invention provides acid-resistant cream, which is prepared from the following components in parts by weight: 40-55 parts of drinking water, 40-50 parts of milk fat,10-24 parts of refined vegetable oil, 5-8 parts of glucose, 5-7 parts of glucose syrup, 0.5-1 part of sodium caseinate, 0.5-1.2 parts an acid-resistant emulsion stabilizer and 1-2 parts of table salt, wherein the mass content of the refined vegetable oil is 10-20%, and the mass content of the acid-resistant emulsion stabilizer is 0.4-1%. By controlling the mass content of the refined vegetable oil to be 10-20% and controlling the mass content of the acid-resistant emulsion stabilizer to be 0.4-1%, the acid resistance of the cream is better improved, the operation of making cakes with various flavors by mixing ofthe cream with the acidic materials is facilitated, the preservation time of the cakes is prolonged under normal temperature condition, and the cream is enabled not to easily melt and deform at the room temperature.

Description

technical field [0001] The invention relates to the technical field of cream products, more specifically, it relates to an acid-resistant cream. Background technique [0002] Oil, also known as ice cream, ice cream, and klimt, is a yellow or white fatty semi-solid food extracted from milk and goat milk. It is a dairy product made from the higher milk fat layer of the top layer of unhomogenized raw milk. [0003] Cream is mainly used in the production of cakes. With the continuous improvement of people's living standards, the flavors of cakes are becoming more and more diverse. Cakes with various flavors such as fruit flavors, chestnut flavors, and matcha flavors gradually appear. Cakes with different flavors It is mainly made by adding fruit juice, jam or chestnut powder, matcha powder, etc. to cream. However, most of the cream on the market currently has poor acid resistance. After mixing with acid substances such as fruit juice, jam or chestnut powder, matcha powder , it...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23D7/005A23D7/01A23D7/02A23D7/06
CPCA23D7/005A23D7/01A23D7/02A23D7/06
Inventor 姚广龙
Owner 增城市麦肯嘉顿食品有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com