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Whipped light cream high in whipping rate and preparation method thereof

A technique of whipping cream and whipping cream, applied in cream preparations, dairy products, applications, etc., to achieve the effects of improving stability, increasing the rate of whipping, and avoiding separation of oil and water

Active Publication Date: 2019-10-01
内蒙古伊家好奶酪有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] How to provide animal whipping cream with high whipping rate and / or good plasticity has always been a technical problem that the industry hopes to solve for a long time, but the current existing technology cannot solve the above technical problems

Method used

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  • Whipped light cream high in whipping rate and preparation method thereof
  • Whipped light cream high in whipping rate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Formula: cream 98% (milk fat content 20%, protein content 3.0%), gellan gum 0.01%, microcrystalline cellulose 0.3%, sodium carboxymethyl cellulose 0.3%, mono- and diglyceride fatty acid esters 0.2% , disodium hydrogen phosphate 0.05%, food coloring 0.1%, food flavoring 0.1%, water to make up 100%.

[0052] Production Process:

[0053] (1) Standardization of cream

[0054] Select cream, skimmed milk and ingredient water directly separated from milk that meet the quality standards, calculate the dosage according to their respective fat and protein content, and prepare a standardized cream raw material with 20% fat and 3.0% protein content, and heat it at 50°C Mixing and stirring at a slow speed for a long time (stirring at 50rpm for 30min), so that the material and liquid are mixed evenly, and degassing after the mixing is completed, and the degassing temperature is 50°C;

[0055] (2) small material deployment

[0056] Disperse the other raw materials used in the formu...

Embodiment 2

[0068] Formula: cream 98% (milk fat content 30%, protein content 2.5%), gellan gum 0.02%, microcrystalline cellulose 0.3%, sodium carboxymethyl cellulose 0.3%, mono- and diglyceride fatty acid esters 0.3% , disodium hydrogen phosphate 0.05%, food coloring 0.1%, food flavoring 0.1%, water to make up 100%.

[0069] Production Process:

[0070] (1) Standardization of cream

[0071] Select cream, skimmed milk and ingredient water directly separated from milk that meet the quality standards, calculate the dosage according to their respective fat and protein content, and prepare a standardized cream raw material with 30% fat and 2.5% protein content, and heat it at 50°C Mixing and stirring at a slow speed for a long time (30min under the condition of 50rpm), so that the material and liquid are mixed evenly, and degassing is carried out after the mixing is completed, and the degassing temperature is 50°C;

[0072] (2) small material deployment

[0073] Disperse other raw materials...

Embodiment 3

[0085] Formula: cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, microcrystalline cellulose 0.2%, sodium carboxymethyl cellulose 0.2%, mono- and diglyceride fatty acid esters 0.4% , disodium hydrogen phosphate 0.05%, food coloring 0.1%, food flavoring 0.1%, water to make up 100%.

[0086] Production Process:

[0087] (1) Standardization of cream

[0088] Choose cream, skimmed milk and ingredient water directly separated from milk that meet the quality standards, calculate the dosage according to their respective fat and protein content, and prepare a standardized cream raw material with 35% fat and 2.0% protein content, and heat it at 50°C Mixing and stirring at a slow speed for a long time (30min under the condition of 50rpm), so that the material and liquid are mixed evenly, and degassing is performed after the mixing is completed, and the degassing temperature is 50°C.

[0089] (2) small material deployment

[0090] Disperse the other raw materia...

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Abstract

The invention provides whipped light cream high in whipping rate and a preparation method thereof. The whipped light cream comprises diluted cream suitable for whipping and gellan gum. By means of theeffect of the gellan gum, the prepared whipping light cream is comparable to artificial cream, and the application effect of the d whipping light cream is obviously superior to that of commercially available similar light cream products.

Description

technical field [0001] The invention relates to whipped whipped cream with a high whipping rate, a preparation method and application thereof, and belongs to the field of whipped whipped cream. Background technique [0002] In recent years, with the enhancement of people's health awareness, the unhealthy factors such as trans fatty acid and hydrogenated oil in margarine have been gradually enlarged. Some high-end bakeries have long intended to replace margarine with natural animal whipping cream (that is, using cream as the raw material, and the finished product prepared by adding other ingredients is called whipping cream. The cream meets the definition in the national standard GB19646 and is made from milk. separated fat.), but the actual replacement process is slow. Because in addition to health factors, producers also need to consider the use performance of cream. Compared with margarine, animal whipped cream currently on the market has some irreparable defects, which a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 李梦婷
Owner 内蒙古伊家好奶酪有限责任公司