Lemon-flavoured low-fat cream and preparation method thereof

A lemon-flavored and creamy technology, which is applied in cream preparations, dairy products, applications, etc., can solve the problems that traditional cream does not meet the needs of health and nutrition, and can improve emulsification stability, increase apparent viscosity, and increase viscosity. big effect

Inactive Publication Date: 2019-08-27
江国坚
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the demand for low-fat and low-calorie butter in European, American and international markets continues to rise, and traditional butter is becoming less and less suitable for consumers' needs for health and nutrition in today's society

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
  • Lemon-flavoured low-fat cream and preparation method thereof
  • Lemon-flavoured low-fat cream and preparation method thereof
  • Lemon-flavoured low-fat cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] The preparation method of described lemon flavor low-fat butter, comprises the steps:

[0064] Step 1: Add modified pea protein, starch with low DE value, and honey into deionized water, mix well, and use it as the water phase;

[0065] In the second step, the cream, guar gum, lemon flavor additive, catechin, and glycinin basic polypeptide are mixed uniformly as the oil phase;

[0066] Step 3: Heat the water phase and the oil phase to 70°C respectively, slowly add the water phase to the oil phase under stirring at 200r / min, and keep stirring at a constant temperature of 70°C for 35-45min to obtain a cream emulsion;

[0067] The fourth step is to pasteurize the cream emulsion (pasteurization at 85-90°C for 15 minutes), then homogenize twice at 40MPa, cool the homogenized emulsion to 15°C, and then cool it rapidly to -18°C (quickly cooled after sterilization to ensure a low number of miscellaneous bacteria and to prevent the volatilization of aromatic substances), thawed...

Embodiment 1

[0072] A lemon-flavored low-fat butter, made of the following raw materials in parts by weight: 16 parts of cream, 7 parts of starch with low DE value, 3 parts of modified pea protein, 0.6 parts of lemon-flavored additives, 0.3 parts of guar gum, 0.1 part of tea element, 0.5 part of glycinin basic polypeptide, 10 parts of honey, 35 parts of deionized water, 0.3 part of sodium chloride;

[0073] Lemon Flavored Low Fat Cream is made as follows:

[0074] Step 1: Add modified pea protein, starch with low DE value, and honey into deionized water, mix well, and use it as the water phase;

[0075] In the second step, the cream, guar gum, lemon flavor additive, catechin, and glycinin basic polypeptide are mixed uniformly as the oil phase;

[0076] Step 3: Heat the water phase and the oil phase to 70°C respectively, slowly add the water phase to the oil phase under stirring at 200r / min, and keep stirring at a constant temperature of 70°C for 35min to obtain a cream emulsion;

[0077]...

Embodiment 2

[0079] A lemon-flavored low-fat butter, made from the following raw materials in parts by weight: 18 parts of cream, 8.5 parts of starch with low DE value, 4 parts of modified pea protein, 0.7 parts of lemon-flavored additive, 0.4 part of guar gum, 0.15 parts of tea, 0.6 parts of glycinin basic polypeptide, 11 parts of honey, 40 parts of deionized water, 0.4 parts of sodium chloride;

[0080] Lemon Flavored Low Fat Cream is made as follows:

[0081] Step 1: Add modified pea protein, starch with low DE value, and honey into deionized water, mix well, and use it as the water phase;

[0082] In the second step, the cream, guar gum, lemon flavor additive, catechin, and glycinin basic polypeptide are mixed uniformly as the oil phase;

[0083] Step 3: Heat the water phase and the oil phase to 70°C respectively, slowly add the water phase to the oil phase under stirring at 200r / min, and keep stirring at a constant temperature of 70°C for 40min to obtain a cream emulsion;

[0084] T...

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

No PUM Login to view more

Abstract

The invention discloses lemon-flavoured low-fat cream. The lemon-flavoured low-fat cream is prepared from the following raw materials in parts by weight: 16-20 parts of single cream, 7-10 parts of lowDE (Dextrose equivalent) value starch, 3-5 parts of modified pea protein, 0.6-0.8 part of a lemon-flavoured additive, 0.3-0.5 part of guar gum, 0.1-0.2 part of catechin, 0.5-0.7 part of soybean globulin basic polypeptide, 10-12 parts of honey, 35-45 parts of de-ionized water and 0.3-0.5 part of sodium chloride. The invention further discloses a preparation method of the lemon-flavoured low-fat cream. According to the lemon-flavoured low-fat cream and the preparation method thereof, the single cream isolated from fresh milk is taken as a cream base material; the low DE value starch and the modified pea protein are adopted to replace part of fat; the catechin, the soybean globulin basic polypeptide and the sodium chloride are added appropriately for performing antioxidative and bacteriostatic treatment on the cream; the obtained cream is low in fat content, high in protein content, and low in calorie; in addition, a foam structure is more uniform and stable; the cream is relatively goodin delicate sense and glossiness, good in mouthfeel and high in quality.

Description

technical field [0001] The invention belongs to the technical field of cream processing, and in particular relates to a lemon-flavored low-fat cream and a preparation method thereof. Background technique [0002] Cream is one of people's favorite foods, but cream with high fat content makes many people discouraged, especially cream contains a lot of trans fatty acids, a large amount of consumption of trans fatty acids will affect the memory of the human body and the development of the central nervous system, and will also Induce asthma, tumor, diabetes and other serious diseases. At present, the demand for low-fat and low-calorie butter in European, American and international markets continues to rise, and traditional butter is becoming less and less suitable for the health and nutrition needs of consumers in today's society. [0003] Lemon has a unique aroma and flavor. Its aroma mainly includes green, fruity and sour aromas. It smells fresh and is deeply loved by people. ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 不公告发明人
Owner 江国坚
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap