Low-fat cream and production method thereof

A production method and cream technology, which are applied in cream preparations, dairy products, applications, etc., can solve the problems of high fat content in cream and easily cause obesity, and achieve the effects of increasing flavor, avoiding obesity and controlling blood lipids.

Pending Publication Date: 2020-06-26
上海尚蝶实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing cream has a high fat content, and if it is used too much, it will easily cause obesity and needs to be improved

Method used

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  • Low-fat cream and production method thereof
  • Low-fat cream and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-fat cream made from the following ingredients by weight:

[0027] 20 parts of anhydrous butter, 0.5 part of purslane, 0.5 part of broccoli, 0.2 part of carrot, 0.2 part of bitter gourd, 1 part of thickener, 1 part of pectin, 1 part of egg powder.

[0028] The thickener is made of raw materials in the following weight ratio: 10 parts of glyceryl monostearate, 5 parts of edible gum and 5 parts of malt.

[0029] Egg powder is one of dry whole egg powder, dry egg yolk powder, and dry egg white powder flakes.

[0030] refer to figure 1 , a production method of low-fat butter, comprising the steps of:

[0031] (1) Crush: Wash 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, and 0.5 part of bitter gourd, sterilize them with ultraviolet light, then put them in a drying oven to dry, and then use a roller to compact them into vegetable scraps;

[0032] In step (1), it is necessary to sterilize the material by ultraviolet radiation while turning over the mater...

Embodiment 2

[0038] A low-fat cream made from the following ingredients by weight:

[0039] 30 parts of anhydrous cream, 1.5 parts of purslane, 1.5 parts of broccoli, 0.7 parts of carrot, 0.7 parts of bitter melon, 3 parts of thickener, 3 parts of pectin, and 3 parts of egg powder.

[0040] The thickener is made of raw materials in the following weight ratio: 10 parts of glyceryl monostearate, 5 parts of edible gum and 5 parts of malt.

[0041] Egg powder is one of dry whole egg powder, dry egg yolk powder, and dry egg white powder flakes.

[0042] refer to figure 1 , a production method of low-fat butter, comprising the steps of:

[0043] (2) Crush: Wash 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, and 0.5 part of bitter gourd, sterilize them with ultraviolet light, then dry them in a drying oven, and then use a roller to compact them into vegetable scraps;

[0044] In step (1), it is necessary to sterilize the material by ultraviolet radiation while turning over the ma...

Embodiment 3

[0050] A low-fat cream made from the following ingredients by weight:

[0051] 25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, 0.5 part of bitter gourd, 2 parts of thickener, 2 parts of pectin, 2 parts of egg powder.

[0052] The thickener is made of raw materials in the following weight ratio: 10 parts of glyceryl monostearate, 5 parts of edible gum and 5 parts of malt.

[0053] Egg powder is one of dry whole egg powder, dry egg yolk powder, and dry egg white powder flakes.

[0054] refer to figure 1 , a production method of low-fat butter, comprising the steps of:

[0055] (3) Crush: Wash 1 portion of purslane, 1 portion of broccoli, 0.5 portion of carrot, and 0.5 portion of bitter gourd, sterilize them with ultraviolet light, then dry them in a drying oven, and then use a rolling machine to crush them into vegetable scraps;

[0056] In step (1), the material needs to be sterilized by ultraviolet radiation while turning over the m...

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Abstract

The invention discloses low-fat cream. The low-fat cream is prepared from the following raw materials in parts by weight: 25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 partof carrots, 0.5 part of bitter gourds, 2 parts of a thickening agent, 2 parts of pectin and 2 parts of egg powder. The invention also discloses a production method of the low-fat cream. The productionmethod comprises the following steps: (1) grinding; (2) leaching; (3) filtering; and (4) packaging. According to the invention, during preparation of the cream, four vegetables capable of reducing fat, namely the purslane, the broccoli, the carrots and the bitter gourds, are added into the cream, the nutritional substances of the vegetables are extracted, and then the vegetables are removed; andthus, on one hand, the nutritional substances of the lipid-lowering vegetables can be eaten while the cream is being eaten and the problems of obesity and the like caused by eating the cream are effectively avoided, and on the other hand, the flavor of the cream can be increased to facilitate selling of cream products.

Description

technical field [0001] The invention relates to the field of cream, in particular to a low-fat cream and a production method thereof. Background technique [0002] Butter refers to a dairy product made from milk that is centrifuged to obtain cream, matured, stirred, and pressed. Cream is mainly composed of milk fat and is rich in nutrition. It can be eaten directly or used as a raw material for other foods such as ice cream. [0003] Existing butter has a high fat content, and if it is used too much, it will easily cause obesity, and needs to be improved. Contents of the invention [0004] The object of the present invention is to provide a kind of low-fat cream and its production method, to solve the above-mentioned technical problems. [0005] In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions to realize: [0006] A low-fat cream is characterized in that: it is made from the following raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 隋美青
Owner 上海尚蝶实业有限公司
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