Formula of single cream mate product

Abstract

The invention discloses a formula of a single cream mate product. The formula of the single cream mate product comprises the following raw materials in parts by weight: 65-75 parts of gelatine powder,15-20 parts of inulin, 8-13 parts of polypropylene glycerol fatty, 6-9 parts of maltodextrin, 3.5-4.7 parts of potassium caseinate, 4.5-5.8 parts of magnesium caseinate, 6.7-8.2 parts of calcium gluconate and 5.5-7.5 parts of dry red fruit powder. According to the formula of the single cream mate product, through raw material composition of the single cream mate product, by optimizing contents ofthe raw materials, when the single cream mate product is added into cream for whipping, the foamability of the single cream is improved, whipping time is reduced, whipped topping is improved, foam stabilization time is prolonged, and uneven change of sediment and the like are not liable to be generated; the taste and the flavoring property of the single cream product are improved; and the singlecream product has comprehensive nutrition, is liable to be absorbed by a human body after being eaten, and has an excellent flavor and good quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a formula of cream companion product. Background technique [0002] Cream (Cream) or called ice cream, ice cream, Klimt, is a yellow or white fatty semi-solid food extracted from cow's milk and goat's milk. It is a dairy product made from the higher milk fat layer of the top layer of unhomogenized raw milk. Cream is divided into animal cream and non-dairy cream in type. Animal cream is obtained by separating fat from milk. Vegetable cream is processed from vegetable oil such as soybeans, water, salt, and milk powder. [0003] Main raw material of cream: whole milk; whether it contains preservatives: yes; main nutrients: fat, protein; main edible effect: rich and delicate; suitable crowd: suitable for all ages; side effects: eating too much will lead to obesity. Generally, it refers to the animal cream that can be sent for mounting flowers. The fat content is generally 30% to 36%. After ...

AI Technical Summary

Problems solved by technology

[0010] 1. The foaming property of cream is poor, it takes a long time to send, the rate of sending is low, the foam is unstable, and it is easy to produce uneven changes such as precipitation;

[0011] 2. Cream products have a strong greasy feeling, poor taste and poor taste;

[0012] 3. The nutrition of cream products is single, not comprehensive, not easy to be absorbed by the human body after eating, the flavor is not good, and the quality is not good

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