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High-protein non-dairy cream and preparation method thereof

A high-fat cream and high-protein technology, which is applied in the direction of cream preparations, dairy products, edible oil/fat components, etc., can solve the problems of high fat and low protein, and achieve good whipping performance, good stability, and 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

[0004] The purpose of this invention is to provide a kind of high-protein non-dairy cream and preparation method thereof, by combining milk protein concentrate and soybean protein isolate with vegetable oil, make high-protein non-dairy cream, solve the non-dairy cream in the prior art The common problems of butter are high fat and low protein

Method used

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  • High-protein non-dairy cream and preparation method thereof
  • High-protein non-dairy cream and preparation method thereof

Examples

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Effect test

Embodiment 1

[0031] This embodiment provides a kind of high-protein whipped cream, which consists of the following raw materials in terms of weight percentage:

[0032] White sugar 20kg, trehalose 4kg, hydrogenated palm kernel oil 16kg, milk protein concentrate 3kg, soybean protein isolate 2kg, mono-diglyceride fatty acid ester 0.3kg, polyglycerol fatty acid ester 0.3kg, sodium stearoyl lactylate 0.3kg, alginic acid Sodium 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 water 53.22kg , a total of 100kg.

[0033] The preparation method of this high-protein whipped 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, milk protein concentrate, soybean protein isolate, and salt into water at 75°C to 80°C, stir to...

Embodiment 2

[0045] This embodiment provides a kind of high-protein whipped cream, which consists of the following raw materials in terms of weight percentage:

[0046] White sugar 22kg, trehalose 4kg, hydrogenated palm kernel oil 16kg, milk protein concentrate 1kg, soybean protein isolate 3kg, mono-diglyceride fatty acid ester 0.25kg, polyglycerol fatty acid ester 0.25kg, sodium stearoyl lactylate 0.25kg, alginic acid Sodium 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 water 52.37kg , a total of 100kg.

[0047] The preparation method of this high-protein whipped 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, milk protein concentrate, soybean protein isolate, and salt into water at 75°C to 80°C, stir...

Embodiment 3

[0059] This embodiment provides a kind of high-protein whipped cream, which consists of the following raw materials in terms of weight percentage:

[0060] White sugar 22kg, trehalose 4kg, hydrogenated palm kernel oil 16kg, milk protein concentrate 4kg, soybean protein isolate 1kg, mono-diglyceride fatty acid ester 0.25kg, polyglycerol fatty acid ester 0.25kg, sodium stearoyl lactylate 0.25kg, alginic acid Sodium 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 water 51.37kg , a total of 100kg.

[0061] The preparation method of this high-protein whipped 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, milk protein concentrate, soybean protein isolate, and salt into water at 75°C to 80°C, stir...

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Abstract

The invention discloses high-protein non-dairy cream and a preparation method thereof. The high-protein non-dairy cream is composed of the following components in percentage by weight: 22%-26% of sugar, 10%-18% of vegetable fat, 1%-4% of milk protein concentrate, 1%-3% of soy isolate protein, 0.6%-1.8% of emulsifier, 0.2%-1.2% of thickener, 0.01%-0.5% of stabilizer, 0.1%-0.5% of salt and 0-0.5% ofedible essence and the balance of water. The milk protein concentrate and the soybean protein isolate are combined with the vegetable oil, so that the high-protein non-dairy cream has high protein, and meets diversified taste requirements on the market. The high-protein non-dairy cream prepared by the preparation method disclosed by the invention is good in whipping performance; the whipped creamis relatively good in stability, and after being refrigerated overnight, the whipped cream has no pores or surface cracks, and maintains favorable smoothness, glossiness, hardness and viscosity.

Description

technical field [0001] The invention relates to the technical field of butter, in particular to a high-protein 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 are generally high in fat, high in sugar and too sweet, and low in protein, which can no longer meet the healthy dietary needs of consumers. Contents of the invention [0004] The purpose of this invention is to provide a kind o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14A23D7/005A23D7/04
CPCA23C13/14A23D7/005A23D7/04
Inventor 黄志雄
Owner 增城市金点食品有限公司
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