Fruity low-fat cream as well as preparation method and production equipment thereof

Abstract

The invention discloses fruity low-fat cream as well as a preparation method and production equipment thereof, and relates to the field of food. The fruity low-fat cream comprises the following raw materials in percentage by mass: 98% of anhydrous cream, 0.4% to 0.6% of pectin, 0.6% to 1% of starch, 0.1% to 0.2% of agar, 0.05% to 0.1% of amylase, 0.1% to 0.3% of syrup and 0.05% to 0.1% of edible essence, the edible essence is specifically fruity oily concentrated essence, and the starch is corn starch or cassava starch. According to the fruity low-fat cream as well as the preparation method and production equipment thereof, the proportion of traditional cream is optimized, the prepared cream is low in calorie and easy to digest, the taste of the cream is improved, the shape retention of the cream is guaranteed, the price of the raw materials is moderate, and cost is convenient to control.

Description

technical field [0001] The invention relates to the field of food, in particular to low-fat butter. Background technique [0002] Butter is an important ingredient, an indispensable basic ingredient in western food and western fast food, and also a condiment for smearing on dining tables, as well as a basic ingredient in the food industry, used for baking cakes, candies, beverages, ice cream, bread, etc. Food Industry. [0003] Generally, the fat content of cream is as high as more than 50%, and it is easy to make people fat after eating. The majority of beauty lovers can't love it, but the content of cream is less than 30%. It has poor stability and low consistency. It is not suitable for cakes and ice cream. Existing thickeners can only achieve the thickening effect of cream with high fat content. [0004] During the production of low-fat cream, it is necessary to use equipment to stir it to ensure that the raw materials of each component are mixed evenly, and the simult...

AI Technical Summary

Problems solved by technology

[0003] Generally, the fat content of cream is as high as more than 50%, and it is easy to make people fat after eating. The majority of beauty lovers can't love it, but the content of cream is less than 30%. It has poor stability and low consistency. It is not suitable for cakes and ice cream. Existing thickeners can only achieve the thickening effect of high-fat cream

[0004] During the production of low-fat cream, it is necessary to use equipment to stir it to ensure that the raw materials of each component are mixed evenly, and the simultaneous cream is initially foamed. However, the existing low-fat cream production equipment has uneven stirring when producing low-fat cream. And the mixing efficiency is low, and the existing equipment does not have good protection measures for itself, and the vibration generated during work is likely to cause equipment failure

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