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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 field of cream, can solve the problems of low protein, flavor, taste and single nutrition, and cannot meet the needs of consumers for a healthy diet.

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] The existing non-dairy cream generally has the phenomenon of high fat, high sugar and too sweet, and low protein, 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 improved

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of high-protein whipped cream, is made up of following raw materials by weight:

[0028] 300 parts of sugar, 200 parts of vegetable oil, 25 parts of milk protein, 20 parts of soybean protein, 15 parts of whey protein, 10 parts of concentrated fish protein, 10 parts of dietary fiber, 9 parts of concentrated fruit and vegetable juice, 8 parts of honey, 3 parts of sodium stearoyl lactylate 3 parts of propylene glycol fatty acid ester, 2 parts of sucrose fatty acid ester, 2 parts of sodium alginate, 3 parts of carrageenan, 1 part of xanthan gum, 0.5 part of hydroxypropyl methylcellulose, 1 part of trisodium phosphate, hydrogen phosphate 0.5 parts of disodium, 1 part of table salt, 2 parts of edible essence and the rest of water.

[0029] Among them, sugar is glucose; vegetable oil is hydrogenated palm oil; concentrated fruit and vegetable juice is apple juice.

[0030] A preparation method for high-protein non-dairy cream, comprising the steps of:

[0031] Step 1: ...

Embodiment 2

[0038] A kind of high-protein whipped cream, is made up of following raw materials by weight:

[0039] 400 parts of sugar, 150 parts of vegetable oil, 20 parts of milk protein, 25 parts of soybean protein, 20 parts of whey protein, 15 parts of concentrated fish protein, 8 parts of dietary fiber, 8 parts of concentrated fruit and vegetable juice, 6 parts of honey, 2 parts of sodium stearoyl lactylate 1 part of propylene glycol fatty acid ester, 2 parts of sucrose fatty acid ester, 1 part of sodium alginate, 2 parts of carrageenan, 2 parts of xanthan gum, 0.8 part of hydroxypropyl methylcellulose, 1.3 parts of trisodium phosphate, hydrogen phosphate 0.8 parts of disodium, 1.5 parts of table salt, 1 part of edible essence and the rest of water.

[0040] Among them, the sugar is white granulated sugar; the vegetable oil is non-hydrogenated palm kernel oil; the concentrated fruit and vegetable juice is orange juice.

[0041] A preparation method for high-protein non-dairy cream, c...

Embodiment 3

[0049]A kind of high-protein whipped cream, is made up of following raw materials by weight:

[0050] 450 parts of sugar, 250 parts of vegetable oil, 30 parts of milk protein, 30 parts of soybean protein, 25 parts of whey protein, 12 parts of concentrated fish protein, 12 parts of dietary fiber, 10 parts of concentrated fruit and vegetable juice, 7 parts of honey, 3 parts of sodium stearoyl lactylate 3 parts of propylene glycol fatty acid ester, 3 parts of sucrose fatty acid ester, 3 parts of sodium alginate, 5 parts of carrageenan, 3 parts of xanthan gum, 1 part of hydroxypropyl methylcellulose, 1.5 parts of trisodium phosphate, hydrogen phosphate 1 part of disodium, 2 parts of table salt, 3 parts of food flavor and the rest of water

[0051] The sugar is maltose; the vegetable oil is hydrogenated soybean oil; the concentrated fruit and vegetable juice is strawberry juice.

[0052] A preparation method for high-protein non-dairy cream, comprising the steps of:

[0053] Step...

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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 prepared from the following raw materials in parts by weight of 300-450 parts of sugar, 150-250 parts of vegetable oil, 20-30 parts of milk protein, 20-30 parts of soybean protein, 15-25 parts of whey protein, 10-15 parts of concentrated fish protein, 8-12 parts of dietary fibers, 8-10 parts of concentrated fruit and vegetable juice, 6-8 parts of honey, 1-3 parts of sodium stearoyl lactylate, 1-3 parts of propylene glycol fatty acid ester, 1-3 parts of sucrose fatty acid ester, 1-3 parts of sodium alginate, 1-5 parts of carrageenan, 1-3 parts of xanthan gum, 0.5-1 part of hydroxypropyl methyl cellulose, 1-1.5 parts of trisodium phosphate, 0.5-1 part of disodium hydrogen phosphate, 1-2 parts of table salt, 1-3 parts of edible essence and the balance of water. The milk protein, the soybean protein, the whey protein and the concentrated fish protein are added into the vegetable oil and fat, so that the finished cream is rich in protein and convenient to eat.

Description

technical field [0001] The invention relates to the technical field related to cream, in particular to a high-protein non-dairy cream and a preparation method thereof. Background technique [0002] Non-dairy cream, also known as vegetable cream, has replaced animal cream to a great extent because it is easier to store and less expensive than animal cream. [0003] Existing whipped cream generally has high fat, high sugar and too sweet, and low protein, 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 improved. Contents of the invention [0004] The object of the present invention is to provide a kind of high-protein whipped cream and its preparation method, to solve the above-mentioned technical problems. [0005] In order to solve the above-mentioned technical problems, the present invention adopts the following technical proposals: a high-protein non-dairy cream, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/20A23L33/19A23L33/185A23L33/17A23L33/21A23L33/105A23L33/10
CPCA23L9/24A23L33/19A23L33/185A23L33/17A23L33/21A23L33/105A23L33/10A23V2002/00A23V2250/5424A23V2250/5488A23V2250/54252A23V2250/543A23V2200/324A23V2200/32
Inventor 黄海瑚叶金郁
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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