Durian cream and making method thereof

A cream and durian technology, applied in the directions of edible oil/fat, edible oil/fat phase, edible oil/fat composition, etc., to achieve the effect of low moisture, full flavor, and retention of creamy grease smoothness

Pending Publication Date: 2020-06-05
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of living standards and the development of baking technology, consumers are becoming more and more picky about the nutritional value, flavor and taste of butter, and are no longer satisfied with the common cream on the market today.

Method used

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  • Durian cream and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment provides a durian cream, which is made up of the following raw materials in percentage by weight: 1% freeze-dried durian powder, 25% non-hydrogenated vegetable oil, 10% white sugar, 5% glucose, 5% syrup, 1% sodium caseinate, Sodium stearoyl lactylate 0.1%, propylene glycol fatty acid ester 0.3%, sucrose fatty acid ester 1%, mono / diglycerin fatty acid ester 1%, polyoxyethylene (20) sorbitan monooleate 0.05%, polyglycerol ester 0.5%, lactic acid monoglyceride 1%, carrageenan 0.01%, microcrystalline cellulose 0.05%, hydroxypropyl methylcellulose 1%, xanthan gum 0.1%, locust bean gum 0.01%, gelatin 0.01%, phosphoric acid Dipotassium hydrogen 0.2%, sodium pyrophosphate 0.2%, edible salt 0.05%, remaining water.

[0031] Among them, the mesh number of durian powder is 60 mesh, its color is beige or slightly yellow, and the fat content is 4%; in addition, durian powder contains 20% oil, wherein oleic acid and linoleic acid content account for 2% of the oil. 40%...

Embodiment 2

[0033] This embodiment provides a kind of durian cream, which is composed of the following raw materials in percentage by weight: freeze-dried durian powder 15%, non-hydrogenated vegetable oil 20%, white sugar 10%, sorbitol 3%, syrup 2%, sodium caseinate 1.5% %, sodium stearoyl lactylate 0.5%, propylene glycol fatty acid ester 0.3%, sucrose fatty acid ester 0.8%, mono / diglycerin fatty acid ester 0.5%, polyoxyethylene (20) sorbitan monooleate 0.4%, poly Glyceride 0.3%, Lactate Monoglyceride 0.6%, Carrageenan 0.1%, Microcrystalline Cellulose 0.5%, Hydroxypropyl Methyl Cellulose 0.6%, Xanthan Gum 0.08%, Locust Bean Gum 0.1%, Gelatin 0.4% , dipotassium hydrogen phosphate 0.18%, sodium pyrophosphate 0.1%, edible salt 0.08%, and remaining water.

[0034] Wherein, the mesh number of durian powder is 20 mesh, and its color is beige or yellowish, and fat content is 1%; In addition, contains 30% oil in durian powder, and wherein oleic acid and linoleic acid content account for described...

Embodiment 3

[0036] This embodiment provides a durian cream, which is composed of the following raw materials in percentage by weight: freeze-dried durian powder 25%, non-hydrogenated vegetable oil 15%, white sugar 5%, glucose 3%, sodium caseinate 0.8%, sodium stearoyl lactylate 0.5%, propylene glycol fatty acid ester 0.3%, sucrose fatty acid ester 0.8%, mono / diglycerin fatty acid ester 0.9%, polyoxyethylene (20) sorbitan monooleate 0.4%, polyglycerol ester 0.02%, lactic acid Monoglyceride 1%, Carrageenan 0.01%, Microcrystalline Cellulose 0.6%, Hydroxypropyl Methyl Cellulose 0.8%, Xanthan Gum 0.01%, Locust Bean Gum 0.1%, Gelatin 0.5%, Dipotassium Hydrogen Phosphate 0.18 %, sodium pyrophosphate 0.1%, edible salt 0.07%, and remaining water.

[0037] Wherein, the mesh number of durian powder is 100 mesh, and its color is beige or light yellow, and fat content is 5%; In addition, contains 10% oil in the durian powder, and wherein oleic acid and linoleic acid content account for described oil. ...

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Abstract

The invention discloses a durian cream and a making method thereof. The durian cream is made of the following raw materials in percentage by weight: 1-30% of freeze-dried durian powder, 5-30% of non-hydrogenated vegetable oil, 3-20% of sugar, 0.1-1.5% of sodium caseinate, 0.02-0.5% of sodium stearyl lactate, 0.02-0.5% of propylene glycol fatty acidate, 0.05-1% of sucrose fatty acid ester, 0.05-1%of mono / biglycerin fatty acid ester, 0.05-0.5% of polyoxyethylene (20) sorbitol anhydride monooleate, 0.02-0.5% of polyglycerol ester, 0.02-1% of lactic acid monoglycerate, 0.01-0.1% of carrageenan, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of hydroxypropyl methyl cellulose, 0.05-0.5% of xanthan gum, 0.01-0.1% of locust bean gum, 0.01-0.5% of gelatin, 0.02-0.2% of dipotassium phosphate, 0.02-0.2% of sodium pyrophosphate, 0.05-0.1% of edible salt and 20-60% of water. The durian cream disclosed by the invention is very high in nutrition value, full in flavor and good in whipping performance and smoothness.

Description

technical field [0001] The invention relates to the technical field of cream products, in particular to a durian cream and a preparation method thereof. Background technique [0002] With the improvement of living standards and the development of baking technology, consumers are becoming more and more picky about the nutritional value, flavor and taste of butter, and are no longer satisfied with the common cream on the market. [0003] Durian pulp is rich in nutrients and has the reputation of "the king of fruits". Durian has high nutritional value and full fragrance. Regular consumption can strengthen the body, invigorate the spleen and qi, invigorate the kidney and strengthen yang, and warm the body. It can also improve the coldness of the abdomen and promote the rise of body temperature. It is an ideal tonic for those with cold physique. In addition, the linoleic acid and linolenic acid rich in durian are essential fatty acids for human body. [0004] In summary, the p...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/01A23D7/04
CPCA23D7/005A23D7/0053A23D7/011A23D7/04
Inventor 黄海瑚曹建裴梦雪邱美彬
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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