Non-dairy cream and preparation method thereof

A technology of non-dairy cream and butter, applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc., can solve the problem of high content of saturated fatty acid in non-dairy cream, increase the content of unsaturated fatty acid, and benefit human health , Improve the effect of stability and operability

Inactive Publication Date: 2022-01-07
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] In order to solve the problems of high saturated fatty acid content in non-dairy cream and the use of sodium caseinate as an emulsification stabilizer, the object of the present invention is to provide a non-dairy cream and a preparation method thereof

Method used

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  • Non-dairy cream and preparation method thereof
  • Non-dairy cream and preparation method thereof
  • Non-dairy cream and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0035] Such as figure 1 Shown, a kind of non-fat cream preparation method described in the embodiment of the present invention, the method comprises:

[0036] Enzyme hydrolyzes the plant protein for 0.5-8 hours at a temperature of 35-60°C and a pH of 3-9, and then deenzymes the enzymatically hydrolyzed plant protein at 65-100°C for 10- For 50 minutes, inhibit the activity of the enzyme preparation, eliminate the influence of the enzyme preparation on the non-dairy cream, and finally obtain the enzymatic hydrolyzed vegetable protein liquid. Through the screening, combination and condition optimization of enzyme preparations, the plant protein is enzymatically treated to obtain a moderately enzymatically hydrolyzed plant protein product (enzymatically hydrolyzed vegetable protein liquid). The enzymatically hydrolyzed vegetable protein liquid has moderate molecular weight, solubility and emulsification , foaming and freeze-thaw stability have been effectively improved, thus over...

Embodiment approach

[0046] In an optional embodiment, the enzyme preparation is one or more of pepsin, protein glutaminase, neutral protease, compound protease, bromelain, flavor protease, and papain. Applicable enzyme preparations can be selected according to the enzymatic hydrolysis environment or conditions, and other enzyme preparations other than the above enzyme preparations can be selected, which are not specifically limited in this application. The above enzyme preparation can enzymolyze the vegetable protein to obtain polypeptides and protein fragments with moderate molecular weight, and the viscosity of the obtained polypeptides and protein fragments is moderate, which improves the stability and operability of non-dairy cream.

[0047] In an optional embodiment, the vegetable protein includes soybean protein isolate, soybean protein concentrate, pea protein, wheat protein, rice protein and enzymatic hydrolysis or modified products thereof. The type of vegetable protein can be selected a...

Embodiment 1

[0053] Weigh 0.5 g of enzyme preparation (neutral protease and compound protease mixed at 1:1), enzymatically hydrolyze soybean protein isolate (concentration: 1%) at 50°C and pH 7 for 1 hour, and then at 90°C enzymatically hydrolyzed isolated soybean protein for 20 minutes to obtain enzymolyzed vegetable protein 1;

[0054] Adding 5 grams of almond paste to enzymatic vegetable protein 1, shearing and homogenizing it through a high-shear emulsification head to obtain a pre-emulsified enzymatic vegetable protein 1-almond solution;

[0055] Melt 20 grams of non-hydrogenated refined palm kernel oil and heat up to 60°C, add 0.15 grams of sucrose fatty acid ester, 0.15 grams of sodium stearoyl lactylate, 0.3 grams of Tween 60, 0.05 grams of propylene glycol fatty acid ester; hydroxypropyl methylcellulose 0.5 grams of prime, 0.3 grams of xanthan gum, 0.1 grams of carrageenan, 0.1 grams of locust bean gum, 0.1 grams of dipotassium hydrogen phosphate, and 0.2 grams of salt are added t...

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Abstract

The invention discloses a non-dairy cream preparation method. The preparation method comprises the following steps of carrying out enzymolysis on plant protein for 0.5-8 hours by using an enzyme preparation under the conditions that the temperature is 35-60 DEG C and the pH value is 3-9, and then carrying out enzyme deactivation treatment on the plant protein subjected to enzymolysis under the condition that the temperature is 65-100 DEG C, so as to obtain an enzymolysis plant protein solution; adding nut sauce into the enzymolysis plant protein solution, shearing and homogenizing to obtain a pre-emulsified protein-nut solution with the particle size distribution d (0.5) being less than or equal to 5 microns; melting non-hydrogenated vegetable oil, heating to 60-65 DEG C, and adding a non-animal-derived emulsifier, a thickening agent, phosphate and table salt to obtain an oil-phase mixture; heating the water to 60-65 DEG C, and dissolving a sweetening agent in the water to obtain a water-phase mixture; adding the protein-nut solution and the water-phase mixture into the oil-phase mixture, and uniformly stirring to obtain a three-phase mixture; and pasteurizing and homogenizing the three-phase mixture, and aging to obtain the non-dairy cream.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a plant-fat butter and a preparation method thereof. Background technique [0002] Traditional non-dairy cream mostly uses hydrogenated vegetable oil or refined vegetable oil. Due to the high content of saturated fatty acids in hydrogenated vegetable oil, the prepared non-dairy cream brings a heavy burden to human digestion and metabolism; at the same time, traditional non-dairy cream usually uses casein acid Sodium is used as an emulsion stabilizer, and sodium caseinate is mainly made of skimmed milk powder, so the non-dairy cream obtained by using sodium caseinate as an emulsion stabilizer is not really non-dairy cream. Contents of the invention [0003] In order to solve the problems of high saturated fatty acid content in non-dairy cream and the use of sodium caseinate as an emulsification stabilizer, the object of the present invention is to provide a non-dairy cre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 邱美彬曹建黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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