Zero-fat and zero-sucrose whipping cream and preparation method thereof

Abstract

The present invention discloses a zero-fat zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and water added to 100%. The above raw materials are fully mixed to obtain a mixed powder; water is slowly added to the powder and stirred until completely mixed; a blender is used to whip for 6-8 minutes until soft peaks and a semi-solid state appear to obtain zero-fat zero-sucrose whipping cream. The zero-fat zero-sucrose whipping cream of the present invention has the characteristics of low calories and zero fat, and solves the problem of product quality degradation caused by reducing fat and sugar content in the prior art. The product is beneficial to human health, is easy to operate, has low production cost, and has high production efficiency. It also has a short whipping time, good whipping rate and stability, excellent decorating ability, and satisfactory taste and flavor.

Description

Technical Field

[0001] The invention relates to a plant-based zero-fat and zero-sucrose whipping cream and a preparation method thereof, belonging to the technical field of food ingredients. Background Art

[0002] Whipping cream is a typical aerated food. Air is introduced into whipping to form a semi-solid food with a foam structure. It is widely used in beverages, cakes and ice cream. Typically, whipping cream contains 30-40% fat from dairy or non-dairy products. However, traditional whipping cream has a high fat content, mainly saturated fatty acids or partially hydrogenated oils, which may increase consumers' risk of chronic diseases. Considering the adverse effects of excessive intake of dietary fat (especially saturated fatty acids and trans fatty acids) on health, it is necessary to develop a fat-free whipping cream to establish a healthy nutritional pattern.

[0003] Traditional whipping cream usually requires low-temperature aging before whipping to allow fat crystallization and produce partially aggregated fat globules. During the whipping process, under the action of shear force, the partially aggregated fat globules will gradually merge and migrate to the air / water interface to cover the bubbles. At this time, the interfacial film on the bubble surface will be penetrated by dense fat globules, which will anchor on the bubble surface and connect adjacent bubbles through aggregated fat chains or fat globule aggregates, thus forming a rigid crystal network, providing a strong and stable structure for the whipping cream. However, simply removing the fat from the whipping cream will have an adverse effect on the product quality, which is usually manifested in poor whipping rate and stability, poor decoration ability, and disappointing taste and flavor. Therefore, the development of fat-free whipping cream requires the use of fat replacers to improve the product defects caused by fat removal.

[0004] In recent years, proteins and carbohydrates are commonly used as fat substitutes in low-fat whipping cream. However, it is not enough to use a single fat substitute to completely replace the fat in whipping cream. A compound combination of protein and carbohydrates may be the best solution. In response to the development of fat-free whipping cream, patent CN 101147521A discloses a whipping food that does not contain oil and fat. It uses protein and a high proportion of sucrose and syrup as fat substitutes to stabilize the whipping cream system, but the formula and production process are complex and the production cost is high. Patent CN 103431312A discloses a zero-fat whipping cream powder, which is simple to operate, saves costs, and improves production efficiency. However, the above method has certain disadvantages, namely, the sucrose content is high (55-64%), which can be harmful to human health.

[0005] Therefore, developing a low-cost, high-production-efficiency zero-fat, zero-sucrose whipping cream has important market significance. Summary of the Invention

[0006] In response to the above-mentioned problems existing in the prior art, the object of the present invention is to provide a zero-fat, zero-sucrose whipping cream and a preparation method thereof. By using raw materials such as compound protein powder, compound stabilizer, maltodextrin, dietary fiber, etc., a whipping cream with high whipping rate, good stability, and excellent decorating ability is prepared, so as to solve the problems of low whipping rate, poor stability and poor product texture characteristics of the existing whipping cream after removing fat and sugar.

[0007] To achieve the above-mentioned purpose, the present invention first provides a zero-fat and zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% of compound protein powder, 20-30% of maltodextrin, 1-3% of compound stabilizer, 1-3% of dietary fiber powder, 0-0.3% of acidity regulator, and the rest is water.

[0008] In one embodiment of the present invention, the compound protein powder comprises at least two of whey protein isolate, sodium caseinate, soy protein isolate, pea protein isolate, and walnut protein isolate. The use of the protein powder can make the product have a good whipping effect, and its functions include (1) whipping and aeration; (2) protein nutrition fortification; and (3) eco-friendly and environmentally sustainable.

[0009] In one embodiment of the present invention, the compound protein powder comprises any two of whey protein isolate, sodium caseinate, soy protein isolate, pea protein isolate and walnut protein isolate, and the mass ratio of the two proteins is 6-10:3-5.

[0010] In one embodiment of the present invention, the compound protein powder includes animal protein and plant protein, the mass ratio of the animal protein to the plant protein is 6-10:3-5, the animal protein is selected from whey protein isolate and / or sodium caseinate, and the plant protein is selected from at least one of soy protein isolate, pea protein isolate and walnut protein isolate.

[0011] In one embodiment of the present invention, the hydrolysis DE value of the maltodextrin is controlled at 10-20%. Maltodextrin not only serves as a stabilizer to improve the stability of the product, but also as a filler in the foam structure, giving the product a strong and stable structure. Furthermore, maltodextrin is low-cost, easily digestible, and contains a large amount of polysaccharides as well as beneficial trace elements and minerals such as calcium and iron. It can promote normal metabolism and reduce the sweetness and caloric content of the product.

[0012] In one embodiment of the present invention, the composite stabilizer includes at least two of soluble starch, gellan gum, xanthan gum, sodium alginate, guar gum, and sodium carboxymethyl cellulose. Gellan gum, xanthan gum, and sodium alginate can act as stabilizers, emulsifiers, and thickeners to improve the stability of the product and impart a satisfactory mouthfeel to the product. Soluble starch, guar gum, and carboxymethyl cellulose have good rheological properties and gel stability, which can prevent foam from defoaming after whipping and impart a good shape and mouthfeel to the product. In addition, ingredients such as gellan gum can interact with proteins to form protein / polysaccharide complexes, making the foam system more stable.

[0013] In one embodiment of the present invention, the compound stabilizer includes any two of gellan gum, xanthan gum, sodium alginate, guar gum, and sodium carboxymethyl cellulose, and the mass ratio of the two stabilizers is 5-10:15-20.

[0014] In one embodiment of the present invention, the compound stabilizer includes soluble starch and any two of gellan gum, xanthan gum, sodium alginate, guar gum, and sodium carboxymethyl cellulose, and the mass ratio of soluble starch to the other two stabilizers is 10-20:5-10:5-10.

[0015] In one embodiment of the present invention, the compound stabilizer includes soluble starch and any three of gellan gum, xanthan gum, sodium alginate, guar gum, and sodium carboxymethyl cellulose, and the mass ratio of soluble starch to the other three stabilizers is 10-20:4-10:2-5:2-5.

[0016] In one embodiment of the present invention, the dietary fiber powder includes at least one of inulin, oligofructose, and polydextrose. Water-soluble dietary fibers such as inulin, oligofructose, and polydextrose can effectively activate probiotics in the intestines, promote their proliferation, and create a healthy intestinal ecosystem, which is beneficial for weight loss, lowering blood lipids, and preventing chronic diseases such as diabetes, cardiovascular disease, and intestinal diseases. In addition, they can improve the texture of the product, providing a delicate, smooth, creamy taste and a satisfying flavor.

[0017] In one embodiment of the present invention, the acidity regulator includes lactic acid and / or citric acid. Lactic acid or citric acid is used as an acidity regulator to adjust the pH of the product system.

[0018] The present invention also provides a method for preparing the zero-fat, zero-sucrose whipping cream, comprising the following steps:

[0019] (1) fully mixing protein powder, maltodextrin, stabilizer, dietary fiber powder, and acidity regulator to obtain a mixed powder;

[0020] (2) slowly adding water to the mixed powder in step (1) and stirring slowly and evenly at a speed of 200-300 r / min until completely mixed;

[0021] (3) Beat the mixture using a blender until soft peaks and a semi-solid state appear to obtain zero-fat, zero-sucrose whipping cream.

[0022] In one embodiment of the present invention, in step (3), the speed of the blender during beating is 600-800 r / min, and the beating time is 6-8 min.

[0023] The present invention also provides an application of the zero-fat, zero-sucrose whipping cream in the food field.

[0024] Beneficial effects of the present invention:

[0025] (1) The present invention uses maltodextrin as a filler for the foam structure, and uses protein powder, stabilizer, and dietary fiber powder in combination to prepare whipping cream with high whipping rate, high stability, and excellent decorating ability. The cream formula of the present invention can completely remove sucrose and fat, avoiding the harm to human health caused by the intake of sucrose and fat. The product of the present invention can meet the actual needs of production and processing, as well as the health needs of consumers. In addition, the product has a good whipping rate and stability, excellent decorating ability, and a satisfactory taste and flavor.

[0026] (2) The present invention further improves the texture and decorating performance of whipped cream by selecting maltodextrin with an appropriate hydrolysis DE value. When the hydrolysis DE value of maltodextrin is in the range of 10 to 20 and the addition amount of maltodextrin reaches 20%, the product has good texture and decorating ability.

[0027] (3) In order to improve the whipping rate and stability of cream at the same time, the present invention uses animal protein and plant protein for compounding. The compounded protein can not only improve the whipping rate of cream, but also reduce costs to a certain extent and achieve "green sustainability".

[0028] (4) Compounding at least two of soluble starch, gellan gum, xanthan gum, sodium alginate, guar gum, and sodium carboxymethyl cellulose can not only increase the viscosity of the system and improve the stability of the cream; at the same time, the complex formed by the compound stabilizer and protein can further improve the whipping rate of the cream.

[0029] (5) The whipping cream of the present invention does not require homogenization, high-temperature sterilization, cooling and other processes, and the production process is simple, does not require investment in modern production lines, reduces production costs, and improves production efficiency; the product can be stored at room temperature, avoiding the energy consumption caused by refrigeration or freezing during storage and transportation, and reducing storage and transportation costs; in addition, the raw materials in the formula only need to be mixed according to the operating steps of the present invention, and conventional equipment can be used to whip high-quality whipping cream, which simplifies the operation and improves the consumer experience.

[0030] (6) The whipping cream of the present invention is added with water-soluble dietary fiber, which is beneficial to human health. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The figures are the test results of decorating performance of the creams prepared in Examples 1 to 4 and Comparative Examples 1 to 4. DETAILED DESCRIPTION

[0032] Test method:

[0033] 1. Time-killing and killing rate

[0034] When preparing zero-fat, zero-sucrose whipping cream, place 200g of the mixture in a stainless steel whipping bowl and whip at 800 rpm. Stop whipping when the cream forms firm peaks on the whipping stick, and record the whipping time. Take the same volume of cream before and after whipping, place it in the same plastic Petri dishes, and measure its mass. The whipping rate of the cream is calculated as follows:

[0035]

[0036] Where: m0 is the mass of the cream before whipping, in g; m1 is the mass of the cream after whipping, in g.

[0037] 2. Fluid loss rate

[0038] Weigh 10g of whipped cream sample to the maximum whipping rate and sieve it through a 0.3mm (50 mesh) sieve. Place it in a 25℃ incubator for 2 hours and collect the leaked liquid with a petri dish. The stability of the cream is calculated as follows:

[0039]

[0040] Where: m2 is the mass of the precipitated liquid, in g; m3 is the mass of the cream sample, in g.

[0041] 3. Hardness

[0042] The hardness of whipped cream was measured using a texture analyzer (SMS, TA.XT-Plus, Surrey, UK). The test was set in force / compression mode with the following parameters: a cylindrical probe (P / 36R) with a diameter of 36 mm; probe speeds of 2, 1, and 5 mm / s before, during, and after the test, respectively; and a test distance of 25 mm. Hardness was defined as the peak force detected.

[0043] 4. Decorating performance

[0044] Place the whipped cream in a piping bag and shape it, observing the changes in the gloss, texture clarity and shape of the cream over time.

[0045] Example 1

[0046] A zero-fat and zero-sucrose whipping cream comprises, by mass percentage, 3% whey protein isolate, 2% pea protein isolate, 20% maltodextrin, 1% inulin, 0.6% gellan gum, 0.9% sodium carboxymethyl cellulose, 0.3% lactic acid, and 72.2% water, wherein the hydrolysis DE value of the maltodextrin is 19.

[0047] A method for preparing zero-fat, zero-sucrose whipping cream comprises the following steps: uniformly mixing whey protein isolate, pea protein isolate, maltodextrin, inulin, gellan gum, sodium carboxymethyl cellulose, and lactic acid to obtain a mixed powder; slowly adding water to the mixed powder and stirring until thoroughly mixed; and whipping the mixture in a blender at 800 rpm for 6-8 minutes until soft peaks and a semi-solid state form, thereby obtaining the zero-fat, zero-sucrose whipping cream.

[0048] Example 2

[0049] The difference between Example 2 and Example 1 is that the zero-fat, zero-sucrose whipping cream comprises, by mass percentage, 3% sodium caseinate, 2% soy protein isolate, 20% maltodextrin, 2% polydextrose, 0.4% xanthan gum, 0.6% guar gum, 1% sodium carboxymethyl cellulose, 0.3% lactic acid, and 70.7% water, wherein the hydrolysis DE value of maltodextrin is 19.

[0050] Example 3

[0051] The difference between Example 3 and Example 1 is that the zero-fat, zero-sucrose whipping cream comprises, by mass percentage, 4% whey protein isolate, 1% soy protein isolate, 25% maltodextrin, 2% oligofructose, 1.5% soluble starch, 0.5% xanthan gum, 0.5% sodium alginate, 0.1% citric acid, and 65.4% water, wherein the hydrolysis DE value of maltodextrin is 12.

[0052] Example 4

[0053] The difference between Example 4 and Example 1 is that the zero-fat, zero-sucrose whipping cream comprises, by mass percentage, 3% whey protein isolate, 2% soy protein isolate, 30% maltodextrin, 2% inulin, 1% soluble protein, 0.5% sodium carboxymethyl cellulose, 0.3% guar gum, 0.2% gellan gum, 0.1% citric acid, and 60.9% water, wherein the hydrolysis DE value of maltodextrin is 19.

[0054] Comparative Example 1

[0055] The difference between Comparative Example 1 and Example 1 is that the components of Comparative Example 1 do not contain pea protein isolate, gellan gum and sodium carboxymethyl cellulose, and the stabilizer used is xanthan gum in an amount of 1%.

[0056] Comparative Example 2

[0057] The difference between Comparative Example 2 and Example 1 is that the components of Comparative Example 2 do not contain soy protein isolate.

[0058] Comparative Example 3

[0059] The difference between Comparative Example 3 and Example 2 is that the components of Comparative Example 3 do not contain guar gum and sodium carboxymethyl cellulose, and the mass percentage of xanthan gum is 1%.

[0060] Comparative Example 4

[0061] The difference between Comparative Example 4 and Example 4 is that the hydrolysis DE value of the maltodextrin added in Comparative Example 4 is 6.

[0062] The zero-fat, zero-sucrose whipping creams prepared in Examples 1-4 and Comparative Examples 1-4 were tested for whipping efficiency and whipping time, liquid loss rate, hardness, and decorating performance. Table 1 shows that the hydrolysis DE value of maltodextrin significantly affects the whipping efficiency during cream preparation. When the hydrolysis DE value of maltodextrin is less than 10, the whipping efficiency during cream preparation is low, far from meeting product production requirements.

[0063] Table 1 Whipping time and whipping rate of cream prepared in Examples 1 to 4 and Comparative Examples 1 to 4

[0064] Test samples Killing time / min Whipping rate / % Example 1 8 299.21 Example 2 7 309.94 Example 3 7 371.42 Example 4 8 425.82 Comparative Example 1 6 369.74 Comparative Example 2 7 345.94 Comparative Example 3 6 357.26 Comparative Example 4 4 51.81

[0065] Table 2 shows the fluid loss data for the zero-fat, zero-sucrose whipping creams prepared in Examples 1-4 and Comparative Examples 1-4. As can be seen from Table 2, the creams in Examples 1-4 did not lose fluid during storage, demonstrating that the creams prepared using the methods and components of the present invention exhibited superior stability. However, cream systems using only a single protein and a single stabilizer exhibited a high fluid loss rate, failing to meet product requirements. Maltodextrin with a low hydrolysis DE value also resulted in a high fluid loss rate.

[0066] Table 2 Liquid loss rate of zero fat zero sucrose whipping cream prepared in Examples 1 to 4 and Comparative Examples 1 to 4

[0067] Test samples Fluid loss rate / % Test samples Fluid loss rate / % Example 1 ND* Comparative Example 1 37.94 Example 2 ND Comparative Example 2 25.31 Example 3 ND Comparative Example 3 34.07 Example 4 ND Comparative Example 4 14.05

[0068] *ND means no fluid loss occurred.

[0069] Table 3 shows the hardness data for the zero-fat, zero-sucrose whipping creams produced in Examples 1-4 and Comparative Examples 1-4. As can be seen from Table 3, the creams in Examples 1-4 have a higher hardness, reaching over 0.8N. In contrast, cream systems using only a single protein and a single stabilizer produce creams with a lower hardness, resulting in poor decorating performance and stability, failing to meet product application requirements. The low DE value of maltodextrin significantly affects the hardness of the cream.

[0070] Table 3 Hardness of zero fat zero sucrose whipping cream prepared in Examples 1 to 4 and Comparative Examples 1 to 4

[0071]

[0072]

[0073] Figure 1 The decorating properties of the zero-fat, zero-sucrose whipping cream prepared in Examples 1 to 4 and Comparative Examples 1 to 4 are given. Figure 1 The left picture of each sample represents the decorating performance of the cream, and the right picture represents the structure of the cream after being stored at room temperature for 30 minutes. Figure 1 It can be seen that the creams prepared in Examples 1-4 can all produce a foam structure that is closer to a solid, and the decoration has a high degree of uprightness and good shaping ability. Moreover, after the prepared cream was placed at room temperature for 30 minutes, the foam structure did not collapse, and the shape of the decoration only changed slightly, and it still had good stability. However, the creams prepared in Comparative Examples 1 to 3 had poor decoration stability after whipping, especially the cream prepared in Comparative Example 4, which was almost impossible to whip. This confirms the importance of adding compound protein powder and compound stabilizer, and regulating the DE value of maltodextrin hydrolysis. The creams prepared in the embodiments of the present invention have better quality.

[0074] The above description is merely a preferred embodiment of the present invention, and the present invention is not limited to the detailed methods disclosed in the above embodiment. Therefore, any equivalent modifications, equivalent replacements, and improvements to the present invention that do not depart from the spirit and principles disclosed herein shall fall within the scope of protection and disclosure of the present invention.

Claims

1. A zero-fat, zero-sucrose whipping cream, characterized in that: The components include, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and the remainder is water; the compound protein powder is whey protein isolate and soy protein isolate; the mass ratio of whey protein isolate to soy protein isolate is 6-10:3-5; the compound stabilizer is soluble starch, xanthan gum and sodium alginate, or sodium carboxymethyl cellulose, gellan gum and guar gum; the hydrolysis DE value of the maltodextrin is controlled at 10-20%.

2. The cream according to claim 1, characterized in that The dietary fiber powder comprises at least one of inulin, oligofructose and polydextrose.

3. The cream according to claim 1, characterized in that The acidity regulator includes lactic acid and / or citric acid.

4. A method for preparing zero-fat, zero-sucrose whipping cream according to any one of claims 1 to 3, characterized in that: The steps include: (1) Fully mix the compound protein powder, maltodextrin, compound stabilizer, dietary fiber powder, and acidity regulator to obtain a mixed powder; (2) Slowly add water to the mixed powder in step (1) and stir slowly and evenly at a speed of 200-300 r / min until completely mixed; (3) Use a blender to whip the mixture until soft peaks and a semi-solid state appear to obtain zero-fat, zero-sucrose whipping cream.

5. The preparation method according to claim 4, characterized in that In step (3), the speed of the blender during beating is 600-800 r / min, and the beating time is 6-8 minutes.

6. Use of the zero-fat, zero-sucrose whipping cream according to any one of claims 1 to 3 in the field of food preparation.

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