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Double-plant-based coconut milk non-dairy cream and preparation method thereof

A plant-based cream and plant-based technology, applied in cream preparations, dairy products, edible oil/fat components, etc., can solve problems such as single taste, high fat, and insufficient stability, and achieve good whipping performance and pure and soft taste , good smoothness effect

Inactive Publication Date: 2020-09-04
增城市金点食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a double plant-based coconut milk non-dairy cream which is suitable for industrial production and has a rich taste of coconut fragrance, good stability, and good comprehensive performance and a preparation method thereof. By combining coconut milk with vegetable oil, It solves the common problems of high fat, single taste and insufficient stability in non-dairy cream in the prior art

Method used

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  • Double-plant-based coconut milk non-dairy cream and preparation method thereof
  • Double-plant-based coconut milk non-dairy cream and preparation method thereof

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Effect test

Embodiment 1

[0031] The present embodiment provides a double plant-based coconut milk non-dairy cream, which consists of the following raw materials in terms of weight percentage:

[0032] White sugar 20kg, trehalose 4kg, hydrogenated palm kernel oil 15kg, coconut milk 5kg, sodium caseinate 0.35kg, mono-diglyceride fatty acid ester 0.35kg, polyglycerol fatty acid ester 0.35kg, sodium stearoyl lactylate 0.35kg, seaweed Sodium phosphate 0.2kg, carrageenan 0.2kg, xanthan gum 0.2kg, hydroxypropyl methylcellulose 0.2kg, trisodium phosphate 0.1kg, disodium hydrogen phosphate 0.1kg, salt 0.3kg, food flavor 0.4kg and drinking water 52.9kg, a total of 100kg.

[0033] The preparation method of this double plant-based coconut milk non-dairy cream comprises the following steps:

[0034] S1. Heating the hydrogenated palm kernel oil and controlling it at 70°C to 72°C to form the oil phase;

[0035] S2. Put white granulated sugar, trehalose, coconut milk, and table salt into drinking water at 75°C-80°C...

Embodiment 2

[0045] The present embodiment provides a double plant-based coconut milk non-dairy cream, which consists of the following raw materials in terms of weight percentage:

[0046] White sugar 22kg, trehalose 4kg, hydrogenated palm kernel oil 15kg, coconut milk 3kg, sodium caseinate 0.25kg, mono-diglyceride fatty acid ester 0.25kg, polyglycerol fatty acid ester 0.25kg, sodium stearoyl lactylate 0.25kg, seaweed Sodium phosphate 0.06kg, carrageenan 0.06kg, xanthan gum 0.06kg, hydroxypropyl methylcellulose 0.06kg, trisodium phosphate 0.02kg, disodium hydrogen phosphate 0.02kg, salt 0.1kg, food flavor 0.5kg and drinking water 54.12kg, a total of 100kg.

[0047] The preparation method of this double plant-based coconut milk non-dairy cream comprises the following steps:

[0048] S1. Heating the hydrogenated palm kernel oil and controlling it at 70°C to 72°C to form the oil phase;

[0049] S2. Put white granulated sugar, trehalose, coconut milk, and table salt into drinking water at 75...

Embodiment 3

[0059] The present embodiment provides a double plant-based coconut milk non-dairy cream, which consists of the following raw materials in terms of weight percentage:

[0060] White sugar 22kg, trehalose 4kg, hydrogenated palm kernel oil 14kg, coconut milk 6kg, sodium caseinate 0.25kg, mono-diglyceride fatty acid ester 0.25kg, polyglycerol fatty acid ester 0.25kg, sodium stearoyl lactylate 0.25kg, seaweed Sodium phosphate 0.06kg, carrageenan 0.06kg, xanthan gum 0.06kg, hydroxypropyl methylcellulose 0.06kg, trisodium phosphate 0.02kg, disodium hydrogen phosphate 0.02kg, salt 0.5kg, food flavor 0.5kg and drinking water 51.72kg, a total of 100kg.

[0061] The preparation method of this double plant-based coconut milk non-dairy cream comprises the following steps:

[0062] S1. Heating the hydrogenated palm kernel oil and controlling it at 70°C to 72°C to form the oil phase;

[0063] S2. Put white granulated sugar, trehalose, coconut milk, and table salt into drinking water at 75...

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Abstract

The invention discloses double-plant-based coconut milk non-dairy cream and a preparation method thereof. The double-plant-based coconut milk non-dairy cream comprises the following components in percentage by weight: 22%-28% of sugar, 10%-18% of vegetable fat, 3%-6% of coconut milk, 1%-1.8% of an emulsifier, 0.2%-1.2% of a thickener, 0.01%-0.5% of a stabilizer, 0.08%-0.5% of table salt, 0-0.5% ofedible essence and the balance of drinking water. The coconut milk and the vegetable fat are combined to prepare the double-plant-based cream, and the double-plant-based cream has rich natural coconut fragrance, tastes pure and soft, contains a proper amount of fat, a large amount of vegetable proteins and nutrient substances, and meets diversified taste requirements on the market. The double-plant-based coconut milk non-dairy cream prepared by the preparation method has the advantages of strong coconut fragrance, good whipping performance and good stability, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of cream, in particular to a double plant-based coconut milk non-dairy cream and a preparation method thereof. Background technique [0002] At present, butter on the consumer market is divided into animal cream and vegetable cream. Animal cream is obtained by separating fat from milk. Because of its high content of protective fatty acids, it will cause obesity, hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases, etc. Diseases do not conform to the modern concept of healthy diet. [0003] Vegetable cream, also known as non-dairy cream, has largely replaced animal cream because it is easier to store and less expensive than animal cream. However, non-dairy creams on the market generally have high fat, single taste, and insufficient stability. Some non-dairy cream products cannot be used for baking after being left for a long time after being sent, which can no longer meet the healthy di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12A23D7/005A23D7/04
CPCA23C13/12A23D7/005A23D7/04
Inventor 黄志雄
Owner 增城市金点食品有限公司
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