Cream composition and preparation method thereof

A composition and cream technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of not meeting consumers' healthy dietary needs, sweetness, flavor, taste, and single nutrition

Pending Publication Date: 2021-09-14
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the existing cream composition contains more sucrose components, the overall sweetness of the cream composition is too sweet, which can no longer

Method used

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  • Cream composition and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A cream composition, consisting of the following raw materials in parts by weight:

[0027] 25 parts of vegetable oil, 40 parts of anhydrous butter, 10 parts of trehalose, 8 parts of glucose powder, 6 parts of egg yolk liquid, 5 parts of whey calcium, 3 parts of multivitamins, 3 parts of probiotics, 1 part of emulsifier, 1 part of thickener 1 part, 1 part of salt and the remainder of drinking water, wherein the emulsifier is composed of mono-diglyceryl fatty acid esters, polyglyceryl fatty acid esters, and sodium stearoyl lactylate in a mass ratio of 3:2:1; thickening The agent is composed of sodium alginate, carrageenan, xanthan gum and hydroxypropyl methylcellulose in a mass ratio of 3:1:2:1.

[0028] A preparation method of a cream composition, comprising the following preparation steps:

[0029] S1. Oil phase mixing: Dissolve vegetable oil, anhydrous butter, emulsifier, thickener and salt in drinking water, and stir and mix it to obtain an oil phase mixture;

[00...

Embodiment 2

[0035] A cream composition, consisting of the following raw materials in parts by weight:

[0036] 30 parts of vegetable oil, 50 parts of anhydrous butter, 8 parts of trehalose, 10 parts of glucose powder, 7 parts of egg yolk liquid, 4 parts of whey calcium, 4 parts of multivitamins, 4 parts of probiotics, 2 parts of emulsifier, 1 part of thickener part, 1.5 parts of table salt and the remaining amount of drinking water, wherein the emulsifier is composed of mono-diglycerin fatty acid esters, polyglycerol fatty acid esters, and sodium stearoyl lactylate in a mass ratio of 3:2:1, and the thickening The agent is composed of sodium alginate, carrageenan, xanthan gum and hydroxypropyl methylcellulose in a mass ratio of 3:1:2:1.

[0037] A preparation method of a cream composition, comprising the following preparation steps:

[0038] S1. Oil phase mixing: Dissolve vegetable oil, anhydrous butter, emulsifier, thickener and salt in drinking water, and stir and mix it to obtain an oi...

Embodiment 3

[0044] A cream composition, consisting of the following raw materials in parts by weight:

[0045] 35 parts of vegetable oil, 45 parts of anhydrous butter, 12 parts of trehalose, 12 parts of glucose powder, 8 parts of egg yolk liquid, 6 parts of whey calcium, 5 parts of multivitamins, 5 parts of probiotics, 2 parts of emulsifier, 2 parts of thickener 2 parts, 2 parts of salt and the rest of drinking water, wherein the emulsifier is composed of mono-diglyceride fatty acid ester, polyglycerol fatty acid ester, and sodium stearoyl lactylate in a mass ratio of 3:2:1, and the thickener is composed of Sodium alginate, carrageenan, xanthan gum, and hydroxypropyl methylcellulose are mixed in a mass ratio of 3:1:2:1.

[0046] A preparation method of a cream composition, comprising the following preparation steps:

[0047] S1. Oil phase mixing: Dissolve vegetable oil, anhydrous butter, emulsifier, thickener and salt in drinking water, and stir and mix it to obtain an oil phase mixture;...

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Abstract

The invention discloses a cream composition and a preparation method thereof. The cream composition is prepared from the following raw materials in parts by weight: 25 to 35 parts of vegetable oil, 30 to 50 parts of anhydrous cream, 8 to 12 parts of trehalose, 8 to 12 parts of glucose powder, 5 to 8 parts of yolk liquid, 3 to 8 parts of whey calcium, 2 to 5 parts of compound vitamin, 2 to 5 parts of probiotics, 1 to 3 parts of an emulsifier, 0.5 to 2 parts of a thickener, 1 to 2 parts of table salt and the balance drinking water. According to the cream composition disclosed by the invention, a specific ratio is adopted and the yolk liquid is added into the cream; the added yolk liquid not only provides microelements including fat-soluble vitamin, monounsaturated fatty acid, phosphorus, iron and the like for the cream, but also can be used for enhancing bubbles in the cream when the cream is whipped; framework support is provided for the cream in a whipping process and the cream bubbles can be effectively stabilized, so that the cream composition with moderate rigidity and stable properties is obtained; meanwhile, the probiotics, the whey calcium and the compound vitamin are added so that nutrients of the cream can be enriched and the cream is easily absorbed by human bodies; and meanwhile, the flavor of the cream composition is increased and the cream composition is convenient to eat.

Description

technical field [0001] The invention relates to the technical field related to cream, in particular to a cream composition and a preparation method thereof. Background technique [0002] Butter is a kind of food favored by consumers. It is mainly made of water, oil (oil base), emulsifier, hydrocolloid, flavoring agent and other raw materials. It is widely used in baking, beverages and ice cream products. For whipped cream, buttercream and mixed cream. [0003] Because the existing cream composition contains more sucrose components, the overall sweetness of the cream composition is too sweet, which can no longer meet the healthy dietary needs of consumers, and the existing flavor, taste and nutrition are also relatively simple, which needs to be further improved. Improve. Contents of the invention [0004] The object of the present invention is to provide a cream composition and a preparation method thereof, so as to solve the above-mentioned technical problems. [0005]...

Claims

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Application Information

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IPC IPC(8): A23C13/12A23C13/14A23C13/16A23C13/08
CPCA23C13/12A23C13/14A23C13/16A23C13/085
Inventor 黄海瑚叶金郁
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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