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Freezing-resistant single cream and preparation method thereof

A cream, freeze-resistant technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of coalescence and water-oil separation, structural damage, product quality decline, etc., to extend shelf life, increase expansion rate, Excellent processing performance

Pending Publication Date: 2019-07-23
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the cream is frozen, the system structure is destroyed when it is thawed before use, which will cause problems such as flocculation, coalescence and water-oil separation, resulting in a decline in product quality and limited application range, such as uneven texture after whipping
Therefore, in order to avoid the above-mentioned problems when thawing, it is of practical significance to study the freeze-thaw stability of cream, but there are few related studies at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The raw materials used in this embodiment and their consumption are as follows:

[0027] fresh cream (40% milk fat) 1kg microcrystalline cellulose 6g monoglyceride 3.5g Soy lecithin 2g Polysorbate 80 0.5g

[0028] Preparation method steps:

[0029] S1. Heat fresh cream to 60°C, mix in microcrystalline cellulose, monoglyceride, soybean lecithin and polysorbate 80, and stir for 15 minutes to obtain a mixed solution;

[0030] S2. Homogenize the mixed liquid obtained in S1, the homogenization pressure is 60 bar, pasteurize, the condition is 90°C, 15s, cool to 10°C, and aseptically fill to obtain cream;

[0031] S3. Place the cream obtained in S2 in a refrigerator at 4° C. for aging for 12 hours to obtain a freeze-resistant cream. Place the freeze-resistant cream obtained in this example in a freezer at -18±2°C to freeze to obtain frozen cream.

Embodiment 2

[0033] The raw materials used in this embodiment and their consumption are as follows:

[0034] fresh cream (40% milk fat) 1kg microcrystalline cellulose 6g monoglyceride 5g Soy lecithin 1.2g Polysorbate 80 0.5g

[0035] Preparation method steps:

[0036] S1. Heat fresh cream to 65°C, mix in microcrystalline cellulose, monoglyceride, soybean lecithin and polysorbate 80, and stir for 20 minutes to obtain a mixed solution;

[0037] S2. Homogenize the mixed liquid obtained in S1, the homogenization pressure is 60 bar, pasteurize, the condition is 90°C, 15s, cool to 10°C, and aseptically fill to obtain cream;

[0038] S3. Place the cream obtained in S2 in a refrigerator at 4° C. for aging for 8 hours to obtain a freeze-resistant cream. Place the freeze-resistant cream obtained in this example in a freezer at -18±2°C to freeze to obtain frozen cream.

Embodiment 3

[0040] The raw materials used in this embodiment and their consumption are as follows:

[0041] fresh cream (35% milk fat) 1kg microcrystalline cellulose 4g monoglyceride 3.5g Soy lecithin 1.2g Polysorbate 80 0.5g

[0042] Preparation method steps:

[0043] S1. Heat fresh cream to 60°C, mix in microcrystalline cellulose, monoglyceride, soybean lecithin and polysorbate 80, and stir for 15 minutes to obtain a mixed solution;

[0044] S2. Homogenize the mixed liquid obtained in S1, the homogenization pressure is 60 bar, pasteurize, the condition is 90°C, 15s, cool to 10°C, and aseptically fill to obtain cream;

[0045] S3. Place the cream obtained in S2 in an environment of 2° C. for aging for 12 hours to obtain a freeze-resistant cream. Freeze-resistant cream obtained in this example was placed in a freezer at -18±2°C for 24 hours to obtain frozen cream.

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PUM

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Abstract

The invention discloses a freezing-resistant single cream, which comprises the following raw materials: fresh single cream, microcrystalline cellulose 0.2-0.6%, monoglyceride 0.2-0.5%, soybean phospholipid 0.04-0.2% and polysorbate 80 0.01-0.09%, and the percentage of each component is the mass percentage of each component to the fresh single cream in the raw materials. According to the present invention, oil-water separation phenomenon after refrigeration thawing treatment can be avoided or reduced based on the raw material formula and proportion, and the whipping property of the freezing-resistant single cream is improved. Meanwhile, the cream fragrance of the product is mellow and natural, the whipping and foaming properties are still possessed, the application range is wider, and the taste is stronger and purer.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a freezing-resistant cream and a preparation method thereof. Background technique [0002] Fresh cream is a fat-rich (10.0%-80.0%) oil-in-water emulsion obtained by centrifugation from cow's milk. It has a delicate taste. As a new dairy product in the modern food industry, it has a broad market prospect. [0003] The production of fresh cream has seasonal fluctuations, and the supply is often in short supply. The shelf life is short and cold chain transportation is required, which increases the cost. Non-dairy cream has a long shelf life, is not affected by freezing and thawing, and is more convenient for storage and transportation. However, there are trans fatty acids in non-dairy cream, and the milk fat flavor is not as pure and natural as fresh cream, and fresh cream is rich in unsaturated fatty acids needed by the human body , linolenic acid and arachidonic acid and o...

Claims

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Application Information

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IPC IPC(8): A23C13/12A23C13/10
CPCA23C13/12A23C13/10
Inventor 孙颜君裘娅楠刘振民
Owner BRIGHT DAIRY & FOOD
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