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UHT whipping cream and preparation method thereof

A technology for whipping cream and oil, applied in cream preparations, dairy products, applications, etc., can solve the problems of single function and poor nutrition, and achieve the effect of increasing selectivity and vitamin content

Pending Publication Date: 2022-03-25
增城市金点食品有限公司
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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 UHT whipping cream and its preparation method, aiming to solve the problem of single function and poor nutrition

Method used

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  • UHT whipping cream and preparation method thereof

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Effect test

Embodiment 1

[0034] The present embodiment provides a kind of UHT whipping cream, comprises following components:

[0035] 40% oil; its ratio of animal fat to vegetable fat is 1:2.

[0036] 0.6% sucrose fatty acid lipid;

[0037] 1% blend of xanthan and guar gums;

[0038] 2% flavoring agent; wherein in the total content of flavoring agent, sucrose accounts for 40%, and sodium chloride accounts for 60%.

[0039] Dragon juice water, balance.

Embodiment 2

[0041] The present embodiment provides a kind of UHT whipping cream, comprises following components:

[0042] 35% oil; its ratio of animal fat to vegetable fat is 1:2.

[0043] 0.3% sucrose fatty acid lipid;

[0044] 0.5% blend of xanthan and guar gums;

[0045] 1% flavoring agent; wherein in the total content of flavoring agent, sucrose accounts for 40%, and sodium chloride accounts for 60%.

[0046] Dragon juice water, balance.

Embodiment 3

[0048] The present embodiment provides a kind of UHT whipping cream, comprises following components:

[0049] 36% oil; its ratio of animal fat to vegetable fat is 1:2.

[0050] 0.5% sucrose fatty acid lipid;

[0051] 0.8% blend of xanthan and guar gums;

[0052] 1.5% flavoring agent; wherein in the total flavoring agent content, sucrose accounts for 40%, and sodium chloride accounts for 60%.

[0053] Dragon juice water, balance.

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Abstract

The invention discloses UHT whipping cream and a preparation method thereof. The UHT whipping cream comprises the following components: 5-40% of grease; 0.3% to 0.6% of an emulsifier; 0.5%-1% of a thickening agent; 1%-2% of a flavoring agent; and the balance of colored fruit and vegetable juice. The fruit and vegetable juice is mixed with the grease, on one hand, cream of various colors can be prepared, the use selectivity of the cream can be improved, on the other hand, the fruit and vegetable juice can increase the vitamin content in the cream, the cream has higher nutritional value, and meanwhile the fruit flavor of the fruit and vegetable juice can enhance the fragrance of the cream; and some unpleasant smells are shielded.

Description

technical field [0001] The invention relates to the technical field of butter, in particular to a UHT whipped cream and a preparation method thereof. Background technique [0002] Whipping cream is to add stabilizers to fresh cream with a fat content of 35-37% to improve the foamability and persistence of bubbles in the cream; A dairy product made by mixing air into it mechanically to expand it. [0003] The cream currently on the market is generally white, relatively simple, and has a high fat content and poor nutrition. Therefore, this application provides a UHT (Ultra-High Temperature instant sterilization) whipped cream and its preparation method. Contents of the invention [0004] The object of the present invention is to provide a UHT whipped cream and a preparation method thereof, aiming at solving the problems of single function and poor nutrition. [0005] The present invention is achieved like this: [0006] In a first aspect, the present invention provides a...

Claims

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Application Information

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IPC IPC(8): A23C13/12
CPCA23C13/12
Inventor 黄翠勤温均娟单值芬
Owner 增城市金点食品有限公司
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