Animal and plant mixed cheese cream preserved at normal temperature and preparation method thereof

A normal temperature preservation, animal and plant technology, applied in the field of food processing, can solve the problems of difficult preservation and transportation, poor whipping performance, short whipping time, etc., and achieve the effects of relieving iron deficiency anemia, rich fat flavor, and enhancing nutritional value.

Pending Publication Date: 2021-04-16
广泽乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of animal and plant mixed cheese cream which can be stored at room temperature, has a short sending time, is in a good room temperature mounting state, has a rich milky aroma, and has a good taste. Poor issues, while giving the cream a unique cheese flavor

Method used

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  • Animal and plant mixed cheese cream preserved at normal temperature and preparation method thereof
  • Animal and plant mixed cheese cream preserved at normal temperature and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A mixed animal and vegetable cheese cream preserved at room temperature, composed of the following raw materials in mass percentage: 58% fresh milk, 19% hydrogenated oil, 13% butter, 8% white sugar, 0.5% cream cheese, 1% emulsifier, compound Stabilizer 0.4%, phosphate buffer salt 0.1%, wherein, the emulsifier is composed of mono- and di-fatty acid glycerides: hydrophilic sucrose esters: lipophilic sucrose esters in a ratio of 5:2:3.

[0038] A kind of animal and plant mixed cheese cream preserved at room temperature and its preparation method:

[0039] Step 1: Mix butter and hydrogenated oil, heat to 65°C until they are completely melted to obtain an oil phase;

[0040] Step 2: add emulsifier to the oil phase in step 1, and stir for 15 minutes;

[0041] Step 3: Heat the raw milk to 65°C, add white sugar and cream cheese, and break the emulsion for 15 minutes to obtain the water phase;

[0042] Step 4: Mix the oil phase with emulsifier added in step 2 and the water pha...

Embodiment 2

[0048] A mixed animal and plant cheese cream preserved at room temperature, composed of the following raw materials in mass percentage: 58% fresh milk, 20% hydrogenated oil, 15% butter, 5% white sugar, 0.4% cream cheese, 1.1% emulsifier, compound 0.4% stabilizer, 0.1% phosphate buffer salt, wherein the emulsifier is compounded by mono- and di-fatty acid glycerides: hydrophilic sucrose esters: lipophilic sucrose esters in a ratio of 4:3:4.

[0049] A kind of animal and plant mixed cheese cream preserved at room temperature and its preparation method:

[0050] Step 1: Mix butter and hydrogenated oil, heat to 65°C until they are completely melted to obtain an oil phase;

[0051] Step 2: add emulsifier to the oil phase in step 1, and stir for 13 minutes;

[0052] Step 3: Heat the raw milk to 65°C, add white sugar and cream cheese, and break the emulsion for 13 minutes to obtain the water phase;

[0053] Step 4: Mix the oil phase with emulsifier added in step 2 and the water phas...

Embodiment 3

[0059] A mixed animal and plant cheese cream preserved at room temperature, composed of the following raw materials in mass percentage: 57.5% fresh milk, 18% hydrogenated oil, 13% butter, 10% white sugar, 0.2% cream cheese, 1% emulsifier, compound 0.2% stabilizer, 0.1% phosphate buffer salt, wherein the emulsifier is composed of mono- and di-fatty acid glycerides: hydrophilic sucrose esters: lipophilic sucrose esters in a ratio of 3:2:5.

[0060] A kind of animal and plant mixed cheese cream preserved at room temperature and its preparation method:

[0061] Step 1: Mix butter and hydrogenated oil, heat to 67°C until they are completely melted to obtain the oil phase;

[0062] Step 2: add emulsifier to the oil phase in step 1, and stir for 13 minutes;

[0063] Step 3: Heat the raw milk to 67°C, add white sugar and cream cheese, and break the emulsion for 13 minutes to obtain the water phase;

[0064] Step 4: Mix the oil phase with emulsifier added in step 2 and the water phas...

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Abstract

The invention discloses animal and plant mixed cheese cream preserved at normal temperature and a preparation method of the animal and plant mixed cheese cream. The animal and plant mixed cheese cream is prepared from the following components in percentage by mass: 50-70 percent of raw milk, 10-20 percent of vegetable oil, 10-20 percent of butter, 5-15 percent of white granulated sugar, 0.2-1 percent of cheese, 0.5-2 percent of emulsifier, 0.1-0.5 percent of stabilizer and 0.02-0.15 percent of phosphate buffer salt. The cheese cream can be stored at room temperature. Firstly, a system combining the emulsifier and the stabilizer with an oil phase and a water phase and obtained by a large number of tests are slightly influenced by the temperature; secondly, the animal and plant mixed cheese cream is homogenized twice in the preparation process, so that the micronization degree of dispersions in the mixed liquid is higher, the combination of an oil phase and a water phase is more sufficient, and the system dispersion is more uniform; and finally, through ultrahigh-temperature instantaneous sterilization, the edible quality and taste of the animal and plant mixed cheese cream are well maintained while microorganisms are effectively killed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a normal-temperature preserved animal-plant mixed cheese cream and a preparation method thereof. Background technique [0002] At present, the creams sold on the market mainly include animal creams and artificial plant creams. Animal cream is also called light cream or cream, which is separated from whole milk. It mainly has problems such as high cholesterol content, low whipping rate, difficult to maintain the shape of the decoration and high price. Vegetable cream is also called margarine, non-dairy cream, etc. Most of it is made of vegetable oil after hydrogenation, adding artificial flavors, preservatives and other additives. It does not contain cholesterol and milk fat but contains high trans fatty acids. Long-term consumption will cause Arteriosclerosis, thrombosis and other diseases bring certain risks to people's health. [0003] Chinese patent liter...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14A23C3/03
Inventor 齐雪峰李星田立立王明权吴思刘东阳白仲洋赵文婷苑冰冰
Owner 广泽乳业有限公司
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