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A kind of low-fat cream and preparation method thereof

A cream and low-fat technology, which is applied in the field of low-fat cream and its preparation, can solve the problems of unfavorable consumption by obese and three high people, low fat content, rough tissue, etc., and achieve excellent stability, low fat, and meet the requirements of a healthy diet effect of demand

Active Publication Date: 2022-07-05
董寰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the whipped cream (or called whipped cream) on the market comes from milk. After mechanical whipping and continuous aeration, the whipped cream changes from liquid to paste and is used to spread cakes; cream cakes are sweet and delicious, but whipped cream The milk fat content is as high as 35%. Due to the high fat content and high energy, it is not conducive to the consumption of obese and three high people
[0003] The Chinese patent with the patent application number 201811512340.7 discloses a yogurt whipping process. In this process, raw milk and auxiliary materials are compounded, and then homogenized, sterilized, fermented, frozen, and whipped. However, the yogurt whipped The whipped yogurt prepared by the beating process has low solid content, low fat content, light flavor, and high moisture content. Thickeners are used to improve its stability, poor mouth-melting properties, and rough texture.

Method used

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  • A kind of low-fat cream and preparation method thereof
  • A kind of low-fat cream and preparation method thereof
  • A kind of low-fat cream and preparation method thereof

Examples

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Embodiment 1

[0033] The embodiment of the present invention provides a preparation method of low-fat cream, and the preparation method comprises the following steps:

[0034] (a) homogenizing and sterilizing the raw milk sequentially, wherein the homogenizing conditions are that the temperature is 70°C, the pressure is 20MPa, and the sterilization is treating the homogenized raw milk at 92°C for 8 minutes;

[0035] (b) cooling the sterilized raw milk to 42°C and inoculating according to 0.2% of the weight of the raw milk, then fermenting at 40 to 43°C to a pH of 4.5 to obtain fermented yogurt, wherein the inoculated microorganisms are in a mass ratio of 1:1 Lactobacillus bulgaricus and Streptococcus thermophilus;

[0036] (c) adopt 300 mesh filter cloth to filter and concentrate fermented yogurt, obtain concentrated yogurt, and concentrated yogurt is 30% of the weight of fermented yogurt;

[0037] (d) adding a stabilizer and a sweetener in the concentrated yogurt and mixing to obtain a mi...

Embodiment 2

[0040] The embodiment of the present invention provides a preparation method of low-fat cream, and the preparation method comprises the following steps:

[0041] (a) homogenizing and sterilizing the raw milk sequentially, wherein the homogenizing conditions are that the temperature is 70°C, the pressure is 20MPa, and the sterilization is treating the homogenized raw milk at 92°C for 8 minutes;

[0042] (b) cooling the sterilized raw milk to 42°C and inoculating according to 0.2% of the weight of the raw milk, then fermenting at 40-43°C to a pH of 4.7 to obtain fermented yoghurt, wherein the inoculated microorganisms are in a mass ratio of 1:2:1 Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus rhamnosus;

[0043] (c) adopt 300 mesh filter cloth to filter and concentrate fermented yoghurt, obtain concentrated yogurt, and concentrated yogurt is 60% of fermented yogurt weight;

[0044] (d) adding stabilizer and sweetener in the concentrated yogurt and mixing...

Embodiment 3

[0047] The embodiment of the present invention provides a preparation method of low-fat cream, and the preparation method comprises the following steps:

[0048] (a) homogenizing and sterilizing the raw milk sequentially, wherein the homogenizing conditions are that the temperature is 70°C, the pressure is 20MPa, and the sterilization is treating the homogenized raw milk at 92°C for 8 minutes;

[0049] (b) cooling the sterilized raw milk to 42°C and inoculating according to 0.22% of the weight of the raw milk, then fermenting at 40-43°C to a pH of 4.6 to obtain fermented yogurt, wherein the inoculated microorganisms are in a mass ratio of 4:5:1:1 Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Bifidobacterium longum;

[0050] (c) adopt 300 mesh filter cloth to filter and concentrate fermented yoghurt, obtain concentrated yogurt, and concentrated yogurt is 50% of fermented yogurt weight;

[0051](d) adding stabilizer and sweetener in the concentrat...

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Abstract

The invention discloses a low-fat cream and a preparation method thereof. The preparation method comprises: homogenizing and sterilizing raw milk in sequence; inoculating and fermenting the sterilized raw milk to obtain fermented yogurt; filtering and concentrating the fermented yogurt, obtain concentrated yogurt; add stabilizer and sweetener to the concentrated yogurt and mix well to obtain a mixture; freeze the mixture, thaw the mixture, and whip it to obtain the low-fat cream; the above-mentioned preparation method of the present invention adopts a specific preparation process And the addition of stabilizer can make the prepared low-fat cream have lower fat compared with traditional cream; in addition, through the specific preparation process and the addition of stabilizer and sweetener, the prepared low-fat cream has excellent stability It is a low-fat alternative to whipped cream and meets the needs of contemporary people for a healthy diet.

Description

technical field [0001] The invention relates to the field of food processing technology and food additives, in particular to a low-fat cream and a preparation method thereof. Background technique [0002] At present, the whipped cream (or sour cream) on the market comes from milk. After mechanical whipping and continuous aeration, whipped cream changes from liquid to paste and is used to spread cakes; cream cakes are sweet and delicious, however, whipped whipped cream The milk fat content is as high as 35%. Due to the high fat content and high energy, it is not conducive to the consumption of obese and three-high people. [0003] The Chinese patent with the patent application number of 201811512340.7 discloses a yogurt whipping process, which is prepared by compounding raw milk and auxiliary materials first, and then homogenizing, sterilizing, fermenting, freezing and whipping; however, the yogurt whipped The whipped yogurt prepared by the beating process has low solid cont...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/12A23C13/14A23C13/16
CPCA23C13/12A23C13/14A23C13/16
Inventor 董寰
Owner 董寰