Low-fat high-stability cream and preparation method thereof

Abstract

The invention discloses low-fat high-stability cream and a preparation method thereof, and belongs to the technical field of cream, the low-fat high-stability cream comprises the following raw materials: 23-32 parts of raw milk, 0.04-0.05 part of a strain, 0.01-0.02 part of fermented bean curd, 1.8-2.3 parts of a stabilizer, and 1.5-2 parts of a sweetening agent; the strain is a mixture of lactobacillus rhamnosus, kefir flora and lactobacillus acidophilus; the stabilizer is a mixture of sorbitan monostearate, disodium ethylene diamine tetraacetate, xylitol fatty acid ester and calcium lactate. According to the invention, a unique process of fermenting the raw milk in advance and then beating is adopted, so that the fat content in the cream is ingeniously and obviously reduced. In the process, the fermented bean curd component is creatively fused, and the elaborately optimized fermentation technology is combined, so that the fermentation process is accelerated, and the traditional fermentation process consuming more than 6 hours is greatly shortened to less than 5 hours. By optimizing the proportion of the stabilizer and accurately controlling the reaction time, the stability of the cream in the environment of 20 DEG C is enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of cream, and in particular to a low-fat high-stability cream and a preparation method thereof. Background Art

[0002] The fat content of low-fat cream is usually below 30%, and its taste is relatively light, making it suitable for people who are losing weight.

[0003] For example, Chinese patent CN112205481B discloses a low-fat cream and a preparation method thereof, the preparation method comprising: homogenizing and sterilizing raw milk in sequence; inoculating and fermenting the sterilized raw milk to obtain fermented yogurt; filtering and concentrating the fermented yogurt to obtain concentrated yogurt; adding a stabilizer and a sweetener to the concentrated yogurt and mixing to obtain a mixture; freezing the mixture, and whipping it after thawing to obtain the low-fat cream; through a specific preparation process and the addition of a stabilizer, the prepared low-fat cream can have lower fat than traditional cream; in addition, through the specific preparation process and the addition of a stabilizer and a sweetener, the prepared low-fat cream has excellent stability, expansion rate and taste, delicate texture and unique yogurt flavor.

[0004] However, the above patent has poor stability at room temperature and is not convenient for storage and transportation; in addition, the fermentation time of raw milk by the fermentation method of the above patent is generally more than 6 hours, the preparation time is relatively long, and the production efficiency needs to be improved.

[0005] Based on this, the present invention designs a low-fat and high-stability cream and a preparation method thereof to solve the above problems. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, the present invention provides a low-fat and high-stability cream and a preparation method thereof.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0008] A low-fat high-stability cream comprising the following ingredients:

[0009] 23-32 parts of raw milk, 0.04-0.05 parts of bacterial strain, 0.01-0.02 parts of fermented bean curd, 1.8-2.3 parts of stabilizer, 1.5-2 parts of sweetener;

[0010] The bacterial species is a mixture of Lactobacillus rhamnosus, Kefir bacteria and Lactobacillus acidophilus;

[0011] The stabilizer is a mixture of sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester and calcium lactate.

[0012] A method for preparing the low-fat high-stability cream comprises the following steps:

[0013] Step 1: homogenize and sterilize the raw milk;

[0014] Step 2: Cool the sterilized raw milk, add it into the fermented bean curd, mix well, inoculate the bacteria, and then ferment for 3-4 hours to obtain fermented yogurt;

[0015] Step 3: filtering and concentrating the fermented yogurt to obtain concentrated yogurt;

[0016] Step 4: adding a sweetener to the concentrated yogurt and mixing well to obtain a mixture A;

[0017] Step 5: Add stabilizer to mixture A three times and continue stirring, raising the temperature after each addition;

[0018] Step 6: Freeze and store mixture B, and whip it after thawing to obtain low-fat and highly stable cream.

[0019] Furthermore, step one is specifically as follows: homogenizing 23-32 portions of raw milk at 18-20 MPa and sterilizing at 72-75° C. for 20-23 seconds.

[0020] Furthermore, step two is specifically as follows: cooling the sterilized raw milk to 40-41°C, adding 0.01-0.02 parts of fermented bean curd and mixing at a speed of 300-400r / min, inoculating 0.04-0.05 parts of bacteria, and then fermenting at 42-45°C for 3-4h, and when the pH value is 4.3-4.5, obtaining fermented yogurt.

[0021] Furthermore, the bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 1-6:2-3:3-5.

[0022] Furthermore, step four is specifically as follows: adding a sweetener to the concentrated yogurt at 45-53° C. and mixing at a speed of 300-400 r / min to obtain a mixture A.

[0023] Furthermore, the sweetener is one or more of disodium glycyrrhizinate, erythritol or tripotassium glycyrrhizinate.

[0024] Furthermore, step five is specifically as follows: adding the stabilizer to the mixture A three times and stirring continuously, each time interval is 8-12 minutes, and each time the temperature is increased by 0.5-1°C.

[0025] Furthermore, the stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 2-5:3-7:1-4:2-6.

[0026] Furthermore, step six is ​​specifically as follows: freezing and storing mixture B at -18-20°C, thawing it to 2-8°C and then whipping it to obtain low-fat and high-stability cream.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] The present invention adopts a unique process of fermenting raw milk before whipping, which ingeniously achieves a significant reduction in the fat content in the cream. In this process, fermented bean curd ingredients are creatively incorporated, and combined with carefully optimized fermentation technology, the fermentation process is accelerated, greatly shortening the traditional fermentation process that takes more than 6 hours to less than 5 hours. This breakthrough not only demonstrates a leap in production efficiency, but also reflects the efficient use of time and resources.

[0029] The present invention optimizes the ratio of stabilizers and precisely controls the reaction time, successfully enhancing the stability of cream at 20°C without sacrificing taste and quality. This technological innovation not only provides a solid guarantee for the long-term preservation of cream products, but also greatly facilitates their subsequent logistics and transportation, ensuring that the freshness and quality of the product can be maintained in every link from production to consumers. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Embodiment 1: This embodiment provides a method for preparing low-fat and high-stability cream, comprising the following steps:

[0032] Step 1: Weigh the raw materials: 32kg raw milk, 0.05kg bacteria, 0.02kg fermented bean curd (produced by Guangzhou Foshan Haitian Flavoring Food Co., Ltd.), 2.3kg stabilizer, and 2kg sweetener;

[0033] Step 2: homogenize the raw milk at 20 MPa and sterilize at 75°C for 23 seconds;

[0034] Step 3: Cool the sterilized raw milk to 41°C, add the fermented bean curd and mix evenly at a speed of 400 r / min, inoculate the bacteria, and then ferment at 45°C. When the pH value is 4.5, obtain fermented yogurt and record the fermentation time;

[0035] The bacterial species are Lactobacillus rhamnosus, kefir flora (produced by Junlebao Dairy Co., Ltd.) and Lactobacillus acidophilus in a mass ratio of 6:3:5;

[0036] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0037] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 53° C. and at a speed of 400 r / min to obtain a mixture A;

[0038] The sweetener is disodium glycyrrhizinate;

[0039] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 8 minutes each time and a temperature increase of 1°C each time;

[0040] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 5:7:4:6;

[0041] Step 7: Freeze and store mixture B at -12°C, thaw to 10°C and then whip to obtain low-fat, high-stability cream.

[0042] Embodiment 2: This embodiment provides a method for preparing low-fat and high-stability cream, comprising the following steps:

[0043] Step 1: Weigh the raw materials: 23kg raw milk, 0.04kg bacteria, 0.01kg fermented bean curd, 1.8kg stabilizer, 1.5kg sweetener;

[0044] Step 2: homogenize the raw milk at 18 MPa and sterilize at 72°C for 20 seconds;

[0045] Step 3: Cool the sterilized raw milk to 40°C, add the fermented bean curd and mix evenly at a speed of 300r / min, inoculate the bacteria, and then ferment at 42°C. When the pH value is 4.3, obtain fermented yogurt and record the fermentation time;

[0046] The bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 1:2:3;

[0047] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0048] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 45° C. and at a speed of 300 r / min to obtain a mixture A;

[0049] The sweetener is tripotassium glycyrrhizinate;

[0050] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 12 minutes each time and a temperature increase of 0.5°C each time;

[0051] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 2:3:1:2;

[0052] Step 7: Freeze and store mixture B at -20°C, thaw to 2°C and then whip to obtain low-fat and highly stable cream.

[0053] Embodiment 3: This embodiment provides a method for preparing low-fat and high-stability cream, comprising the following steps:

[0054] Step 1: Weigh the raw materials: 28kg raw milk, 0.043kg bacteria, 0.016kg fermented bean curd, 2.1kg stabilizer, 1.8kg sweetener;

[0055] Step 2: homogenize the raw milk at 19 MPa and sterilize at 73°C for 21 seconds;

[0056] Step 3: Cool the sterilized raw milk to 40.8°C, add the fermented bean curd and mix evenly at a speed of 350r / min, inoculate the bacteria, and then ferment at 44°C. When the pH value is 1.4, obtain fermented yogurt and record the fermentation time;

[0057] The bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 4:2:4;

[0058] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0059] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 48° C. and at a speed of 350 r / min to obtain a mixture A;

[0060] The sweetener is erythritol;

[0061] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 10 minutes each time and a temperature increase of 0.6°C each time;

[0062] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 3:5:3:4;

[0063] Step 7: Freeze and store mixture B at -20°C, thaw to 2°C and then whip to obtain low-fat and highly stable cream.

[0064] Comparative Example 1: This comparative example differs from Example 3 in that fermented bean curd is not added;

[0065] The following steps are involved:

[0066] Step 1: Weigh the raw materials: 28kg raw milk, 0.043kg bacteria, 2.1kg stabilizer, 1.8kg sweetener;

[0067] Step 2: homogenize the raw milk at 19 MPa and sterilize at 73°C for 21 seconds;

[0068] Step 3: Cool the sterilized raw milk to 40.8°C and stir at a speed of 350 r / min, inoculate the bacteria, and then ferment at 44°C. When the pH value is 1.4, obtain fermented yogurt and record the fermentation time;

[0069] The bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 4:2:4;

[0070] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0071] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 48° C. and at a speed of 350 r / min to obtain a mixture A;

[0072] The sweetener is erythritol;

[0073] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 10 minutes each time and a temperature increase of 0.6°C each time;

[0074] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 3:5:3:4;

[0075] Step 7: Freeze and store mixture B at -20°C, thaw to 2°C and then whip to obtain low-fat and highly stable cream.

[0076] Comparative Example 2: The difference between this comparative example and Example 3 is that the proportions of the components in the stabilizer are different;

[0077] The following steps are involved:

[0078] Step 1: Weigh the raw materials: 28kg raw milk, 0.043kg bacteria, 0.016kg fermented bean curd, 2.1kg stabilizer, 1.8kg sweetener;

[0079] Step 2: homogenize the raw milk at 19 MPa and sterilize at 73°C for 21 seconds;

[0080] Step 3: Cool the sterilized raw milk to 40.8°C, add the fermented bean curd and mix evenly at a speed of 350r / min, inoculate the bacteria, and then ferment at 44°C. When the pH value is 1.4, obtain fermented yogurt and record the fermentation time;

[0081] The bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 4:2:4;

[0082] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0083] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 48° C. and at a speed of 350 r / min to obtain a mixture A;

[0084] The sweetener is erythritol;

[0085] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 10 minutes each time and a temperature increase of 0.6°C each time;

[0086] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 3:1:3:8;

[0087] Step 7: Freeze and store mixture B at -20°C, thaw to 2°C and then whip to obtain low-fat and highly stable cream.

[0088] Comparative Example 3: The difference between this comparative example and Example 3 is that the proportions of the components in the stabilizer are different;

[0089] The following steps are involved:

[0090] Step 1: Weigh the raw materials: 28kg raw milk, 0.043kg bacteria, 0.016kg fermented bean curd, 2.1kg stabilizer, 1.8kg sweetener;

[0091] Step 2: homogenize the raw milk at 19 MPa and sterilize at 73°C for 21 seconds;

[0092] Step 3: Cool the sterilized raw milk to 40.8°C, add the fermented bean curd and mix evenly at a speed of 350r / min, inoculate the bacteria, and then ferment at 44°C. When the pH value is 1.4, obtain fermented yogurt and record the fermentation time;

[0093] The bacterial species are Lactobacillus rhamnosus, kefir bacteria and Lactobacillus acidophilus in a mass ratio of 4:2:4;

[0094] Step 4: filtering and concentrating the fermented yogurt using a 300-mesh filter cloth to obtain concentrated yogurt, wherein the concentrated yogurt is 50% of the weight of the fermented yogurt;

[0095] Step 5: adding a sweetener to the concentrated yogurt, and mixing at 48° C. and at a speed of 350 r / min to obtain a mixture A;

[0096] The sweetener is erythritol;

[0097] Step 6: Add stabilizer to mixture A three times and continue stirring, with an interval of 10 minutes each time and a temperature increase of 0.6°C each time;

[0098] The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester, and calcium lactate in a mass ratio of 3:1:3:2;

[0099] Step 7: Freeze and store mixture B at -20°C, thaw to 2°C and then whip to obtain low-fat and highly stable cream.

[0100] Experimental example: According to the standard of "GB / T 5009.77-2003 Analysis method of edible hydrogenated oil and margarine hygiene standard", the fat content is tested as follows:

[0101] Take the sample that has been dried and has reached a constant weight, add 10 mL of ether, stir with a glass rod to dissolve the fat, and then filter it into a sand core funnel that has been weighed constant in advance. Then use 100 mL of ether to wash the residue in the evaporating dish several times, and transfer all of it into the sand core funnel, filter it clean, place the sand core funnel in a drying oven at 100℃-105℃, bake it for 2 hours, and cool it down, and weigh it to a constant weight;

[0102] Fat content X = 100-X1-(m1-m2)m×100

[0103] X—fat content in margarine, in grams per 100 grams (g / 100g);

[0104] X1—water content in margarine, in grams per hundred grams (g / 100g);

[0105] m1—mass of the sand core funnel after filtration, in grams (g);

[0106] m2—mass of the sand core funnel before filtration, in grams (g);

[0107] m—sampling mass, in grams (g);

[0108] Decoration stability: The whipped examples and control examples (whipping times 1.5 times) were decorated at 4-8°C (refrigerated environment) and 20°C (normal temperature environment), and their dehydration time (in hours) was observed;

[0109] project Embodiment 1 Embodiment 2 Embodiment 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Fat Content% 4.7 5.2 4.9 4.8 5.1 4.7 Stability (4-8℃) 52h without water separation 52h without water separation 52h without water separation 52h without water separation 48 hours water separation 48 hours water separation Stability (20℃) 35h without water separation 35h without water separation 35h without water separation 35h without water separation 8h water separation 7h water separation Fermentation time (h) 4.8 3.2 4.4 6.8 4.2 4.3

[0110] The present invention effectively reduces the fat content in cream by fermenting raw milk and then whipping it, accelerates the fermentation rate by adding fermented bean curd during the fermentation process and optimizing the fermentation process, controls the fermentation time within 5 hours, and thus effectively improves the production efficiency, and significantly improves the stability of the cream at 20°C by optimizing the ratio of the stabilizer and controlling the reaction time of the stabilizer, so as to facilitate storage and transportation.

[0111] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A low-fat high-stability cream, characterized in that: Including the following ingredients: 23-32 parts of raw milk, 0.04-0.05 parts of bacterial strain, 0.01-0.02 parts of fermented bean curd, 1.8-2.3 parts of stabilizer, 1.5-2 parts of sweetener; The bacterial species is a mixture of Lactobacillus rhamnosus, Kefir bacteria and Lactobacillus acidophilus; The stabilizer is a mixture of sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester and calcium lactate.

2. A method for preparing low-fat high-stability cream as claimed in claim 1, characterized in that: The following steps are involved: Step 1: homogenize and sterilize the raw milk; Step 2: Cool the sterilized raw milk, add it into the fermented bean curd, mix well, inoculate the bacteria, and then ferment for 3-4 hours to obtain fermented yogurt; Step 3: filtering and concentrating the fermented yogurt to obtain concentrated yogurt; Step 4: adding a sweetener to the concentrated yogurt and mixing well to obtain a mixture A; Step 5: Add stabilizer to mixture A three times and continue stirring, raising the temperature after each addition; Step 6: Freeze and store mixture B, and whip it after thawing to obtain low-fat and highly stable cream.

3. The method for preparing low-fat high-stability cream according to claim 2, characterized in that: Step 1 is as follows: homogenize 23-32 portions of raw milk at 18-20 MPa and sterilize at 72-75° C. for 20-23 seconds.

4. The method for preparing low-fat high-stability cream according to claim 3, characterized in that: Step 2 is as follows: cooling the sterilized raw milk to 40-41°C, adding 0.01-0.02 parts of fermented bean curd and mixing at a speed of 300-400r / min, inoculating 0.04-0.05 parts of bacteria, and then fermenting at 42-45°C for 3-4h. When the pH value is 4.3-4.5, fermented yogurt is obtained.

5. The method for preparing low-fat high-stability cream according to claim 4, characterized in that: The bacterial species are Lactobacillus rhamnosus, Kefir bacteria and Lactobacillus acidophilus in a mass ratio of 1-6:2-3:3-5.

6. The method for preparing low-fat high-stability cream according to claim 5, characterized in that: Step 4 is specifically as follows: adding a sweetener to the concentrated yogurt at 45-53° C. and mixing at a speed of 300-400 r / min to obtain a mixture A.

7. The method for preparing low-fat high-stability cream according to claim 6, characterized in that: The sweetener is one or more of disodium glycyrrhizinate, erythritol or tripotassium glycyrrhizinate.

8. The method for preparing low-fat high-stability cream according to claim 7, characterized in that: Step 5 is as follows: adding the stabilizer to the mixture A three times and stirring continuously, each time interval is 8-12 minutes, and the temperature is raised by 0.5-1°C each time.

9. The method for preparing low-fat high-stability cream according to claim 8, characterized in that: The stabilizer is sorbitan monostearate, disodium ethylenediaminetetraacetic acid, xylitol fatty acid ester and calcium lactate in a mass ratio of 2-5:3-7:1-4:2-6.

10. The method for preparing low-fat high-stability cream according to claim 9, characterized in that: Step six is ​​as follows: freeze and store mixture B at -18-20°C, thaw to 2-8°C and then whip to obtain low-fat and high-stability cream.