Preparation method of animal-plant mixed fat cream powder

Abstract

The invention discloses a preparation method of animal and plant mixed fat cream powder. The animal and plant mixed fat cream powder comprises 10-35% of refined vegetable oil, 5-20% of cream, 1.2-10.0% of a compound emulsifier, 30-55% of glucose syrup and 0.01-0.6% of a composite thickening agent. The preparation method comprises the following steps: mixing oil-phase raw materials, namely refinedvegetable oil, cream and a compound emulsifier, heating while stirring, keeping constant temperature, carrying out high-speed shearing when the mixture is completely molten and the temperature reaches75 DEG C, so as to obtain a main material for later use, adding glucose syrup and a composite thickener into purified water, mixing, heating to 75 DEG C, keeping constant temperature, stirring at a high speed to obtain an auxiliary material for later use, mixing the main material at the constant temperature of 75 DEG C and the auxiliary material at the constant temperature of 75 DEG C, uniformlymixing at the constant temperature, performing high-speed shearing, and homogenizing twice at the pressure of 25MPa. The cream powder has the beneficial effects that the defects of the cream powder technology on the market at present are perfectly overcome, animal and plant cream can be completely replaced, and meanwhile, the stability of the product structure and the taste of the product can be kept for a long time.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing animal and plant mixed fat cream powder. Background technique [0002] Cream products currently on the market are mainly stored and sold in liquid cold chain, which has the following deficiencies: [0003] The whole process of production, transportation and storage requires cold chain maintenance, which takes up a lot of refrigeration storage equipment and consumes a lot of electricity; [0004] 2. With the extension of the sales and use cycle, the cost of cold chain storage has been increasing, resulting in an increase in the cost of product storage and use; [0005] 3. In the past ten years, although several cream powder products have been sold on the market, they have poor whipping performance and the hardness after whipping cannot meet the requirements for use. In addition, when used as mounting cream, not only the hardness is insufficient, but also The whipped cr...

AI Technical Summary

Problems solved by technology

[0003] The whole process of production, transportation and storage requires cold chain maintenance, which takes up a lot of refrigeration storage equipment and consumes a lot of electricity;

[0004] 2. With the extension of the sales and use cycle, the cost of cold chain storage has been increasing, resulting in an increase in the cost of product storage and use;

[0005] 3. In the past ten years, although several cream powder products have been sold on the market, they have poor whipping performance and the hardness after whipping cannot meet the requirements for use. In addition, when used as mounting cream, not only the hardness is insufficient, but also The whipped cream collapsed within a short period of time. The cream powder products currently on the market can only be used to make flowing cream, such as milk cap products, ice cream products, etc. The defect is that it cannot Framed flower, collapsed soon after sent

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