Unsalted butter as well as preparation method and application thereof

Abstract

The invention provides unsalted butter as well as a preparation method and application thereof. The preparation method of the unsalted butter comprises the following steps: performing first material melting treatment on an emulsifier and a first part of raw milk to obtain a first intermediate material; performing second material melting treatment on a stabilizer and the first intermediate material to obtain a second intermediate material; mixing animal fat, a second part of raw milk and the second intermediate material to obtain a to-be-sterilized raw material; sequentially performing sterilization treatment and homogenization treatment on the to-be-sterilized material to obtain the unsalted butter, based on the total mass of the unsalted butter, the mass percentage of the stabilizer is 0.04-0.08%; the stabilizer comprises xanthan gum, guar gum and carrageenan. The unsalted butter prepared by the preparation method has excellent stability in the shelf life, is excellent in taste and low in cost, and can be applied to preparation of milk covers with excellent stability and excellent taste, and the preparation method is simple in process and suitable for wide popularization and application.

Description

Technical Field

[0001] The invention relates to the technical field of food manufacturing, and in particular to light cream and a preparation method and application thereof. Background Art

[0002] With the continuous development of the tea industry, various types of tea have emerged. Among them, milk tea with milk cap or cream topping is popular among consumers. When preparing milk tea with milk cap, existing milk tea shops mainly whip the raw materials including whipped cream and milk on site to obtain the milk cap, and then pour the milk cap on top of the milk tea. Since whipping the raw materials on site takes a long time, it will increase the production time of milk tea in the store and cause excessive queues on site.

[0003] In order to shorten the preparation time of milk tea in stores, the raw materials including whipped cream and milk can be pre-whipped in advance to obtain milk cap for storage, and then poured directly on top of the milk tea when it is used. However, this method has high requirements on the stability and tolerance of the milk cap. After the milk cap is placed for a period of time, it is required that the milk cap has a dense taste and can float above the tea drink, and can form a clear layer with the tea drink. Since whipped cream is one of the important raw materials for preparing milk cap, the quality of whipped cream will have a crucial impact on the quality of the milk cap. The whipped cream currently used to prepare milk cap has poor sensory stability during the shelf life, and is prone to problems such as water separation and fat floating, making it difficult to obtain a milk cap with excellent stability and tolerance.

[0004] In order to extend the stability of whipped cream during its shelf life and avoid problems such as water separation and fat floating in the whipped cream, a large amount of hydrophilic colloid can be added to the whipped cream. However, the addition of a large amount of hydrophilic colloid not only makes the milk cap have a sticky texture and makes it difficult for the aroma of the milk cap to penetrate, but also increases the production cost of the whipped cream and the cost of the milk cap.

[0005] Therefore, it is necessary to provide a light cream with excellent taste, high shelf life stability and low cost. Summary of the invention

[0006] The invention provides a method for preparing light cream. The light cream prepared by the preparation method has excellent stability during the shelf life and excellent taste, and has low cost. The light cream can be applied to the preparation of milk caps with excellent stability and excellent taste. The preparation method has a simple process and is suitable for wide promotion and application.

[0007] The invention provides a light cream, which has excellent stability during the shelf life, excellent taste and low cost, and can be used to prepare a milk cap with excellent stability and excellent taste.

[0008] The invention provides a milk cap which is prepared by using the above-mentioned light cream and has a dense mouthfeel and can still form clear layers with tea when poured into a cup after being stored for a period of time.

[0009] The present invention provides a method for preparing light cream, which comprises the following steps:

[0010] Performing a first material treatment on the emulsifier and the first part of the raw milk to obtain a first intermediate material;

[0011] Performing a second chemical treatment on the stabilizer and the first intermediate material to obtain a second intermediate material;

[0012] The animal fat, the second portion of raw milk and the second intermediate material are mixed to obtain a raw material to be sterilized;

[0013] The material to be sterilized is sterilized and homogenized in sequence to obtain the whipped cream;

[0014] Based on the total mass of the whipping cream, the mass percentage of the stabilizer is 0.04-0.08%;

[0015] The stabilizers include xanthan gum, guar gum and carrageenan.

[0016] The preparation method as described above, wherein, based on the total mass of the light cream, the mass percentage of the xanthan gum is 0.01-0.077%, the mass percentage of the guar gum is 0.01-0.077%, and the mass percentage of the carrageenan is 0.003-0.01%.

[0017] In the preparation method as described above, the first material treatment includes adding the emulsifier to the first part of raw milk at a temperature of 65-75° C. and performing shear treatment at a rotation speed of 1300-1600 r / min for 10-15 min.

[0018] In the preparation method as described above, the second chemical material treatment includes adding the stabilizer to the first intermediate material at a temperature of 40-50° C. and performing shearing treatment at a rotation speed of 1300-1600 r / min for 15-20 min.

[0019] In the preparation method as described above, the mixing process includes maintaining the second part of raw milk and the animal fat at 2-8° C. and then mixing them with the second intermediate material.

[0020] The preparation method as described above, wherein the emulsifier comprises mono- and di-glycerol fatty acid esters and Tween;

[0021] Based on the total mass of the whipping cream, the mass percentage of the mono- and di-glycerol fatty acid esters is 0.1-0.3%, and the mass percentage of the Tween is 0.02-0.1%.

[0022] In the preparation method as described above, based on the total mass of the light cream, the mass percentage of the first part of raw milk is 10-20%, and the mass percentage of the second part of raw milk is 1.5-14.84%.

[0023] In the preparation method as described above, the mass percentage of the animal fat is 75-85%.

[0024] The present invention provides a light cream, wherein the light cream is prepared according to the preparation method as described above.

[0025] The present invention provides a milk cap, wherein the milk cap is prepared according to the light cream as described above.

[0026] The preparation method of the light cream of the present invention can obtain light cream with excellent taste, excellent stability during the shelf life and low cost through a special material chemical process. The obtained light cream can be widely used in preparing milk caps with excellent stability and taste. The preparation process is simple and suitable for wide promotion and application.

[0027] Since the light cream of the present invention is prepared by the above-mentioned preparation method, it not only has excellent taste, but also has excellent stability during the shelf life and low cost, and can be widely used in preparing milk caps with excellent stability and excellent taste.

[0028] The milk cap of the present invention is prepared by using the above-mentioned light cream, and not only has an excellent taste, but also can still form clear stratification with tea when poured into a cup after being stored for a period of time, thereby shortening the on-site preparation cycle of milk tea in stores and increasing sales. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the following briefly introduces the drawings required for use in the embodiments of the present invention or related technologies. Obviously, the drawings described below are only some embodiments of the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0030] Figure 1 The test results of milk caps made from whipping cream in the embodiments and comparative examples of the present invention are shown in FIG. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0032] A first aspect of the present invention provides a method for preparing light cream, comprising the following steps:

[0033] Performing a first material treatment on the emulsifier and the first part of the raw milk to obtain a first intermediate material;

[0034] Performing a second material treatment on the stabilizer and the first intermediate material to obtain a second intermediate material;

[0035] The animal fat, the second portion of raw milk and the second intermediate material are mixed to obtain a raw material to be sterilized;

[0036] The sterilized material is sterilized and homogenized in sequence to obtain whipped cream;

[0037] Based on the total mass of the whipping cream, the mass percentage of the stabilizer is 0.04-0.08%;

[0038] Stabilizers include xanthan gum, guar gum, and carrageenan.

[0039] The whipping cream of the present invention refers to cream that can be whipped to prepare milk cap. The present invention does not specifically limit the animal fat in the whipping cream, and the animal fat may include at least one of light cream, anhydrous butter and butter. Further, the animal fat is light cream, and the animal fat content in the whipping cream of the present invention is 35%; the first part of the raw milk and the second part of the raw milk of the present invention together form the raw milk in the whipping cream, and the present invention does not specifically limit the raw milk, and the raw milk may include at least one of raw cow's milk, skimmed milk, whole fat powder and skimmed powder. Further, the raw milk is raw cow's milk.

[0040] In the present invention, the emulsifier is used to evenly disperse the raw materials of the whipping cream and improve the stability of the whipping cream. The stabilizer is used to improve the stability of the whipping cream. The emulsifier and the stabilizer work synergistically to obtain whipping cream with excellent stability.

[0041] The chemical material treatment of the present invention refers to dissolving the raw materials into each other to obtain a uniform emulsion. Specifically, the raw milk is divided into a first part of raw milk and a second part of raw milk, and the emulsifier and the first part of raw milk are subjected to the first chemical material treatment to fully mix and dissolve the emulsifier and the first part of raw cow milk to obtain a first intermediate material; finally, the stabilizer and the first intermediate material are subjected to the second chemical material treatment to uniformly mix and dissolve the stabilizer with the first intermediate material to obtain a second intermediate material; then the animal fat, the second part of raw milk and the second intermediate material are uniformly mixed to obtain a uniform raw material to be sterilized.

[0042] The sterilization treatment of the present invention can achieve the sterilization of the material to be sterilized. The present invention does not specifically limit the sterilization treatment, and a sterilization treatment method commonly used in the art can be selected. Exemplarily, the sterilization treatment can be UHT sterilization treatment, specifically UHT sterilization, with a temperature of 143-147°C and a time of 4-8s.

[0043] Homogenization can make the sterilized raw materials more uniformly mixed. The present invention does not specifically limit the homogenization, and it can be a commonly used homogenization in the art. Exemplarily, the temperature of the homogenization can be 65-75° C., and the homogenization includes a primary homogenization and a secondary homogenization. The pressure of the primary homogenization is 10-50 bar, and the pressure of the secondary homogenization is 5-20 bar.

[0044] In some embodiments, the whipped cream obtained by homogenization can be cooled to 20-25°C, then filled and then stored at 2-8°C.

[0045] Since the emulsifier used in whipped cream is a highly lipophilic emulsifier, the first part of raw milk is used to process the emulsifier and stabilizer step by step, so as to avoid the presence of the stabilizer affecting the dispersion effect of the emulsifier and make the emulsifier fully dispersed; and in the first process, the emulsifier can form an oil-in-water dispersion system in the first part of raw milk, and can also adsorb the fat globule membrane of the raw milk to a certain extent. When the stabilizer and emulsifier are simultaneously processed, the viscosity of the chemical system is prevented from increasing rapidly and significantly due to the interaction between the hydrophilic colloid in the stabilizer and the water molecules, which affects the dispersion effect of the emulsifier, thereby preventing the emulsifier from being unable to effectively adsorb the fat globule membrane, reducing the emulsification ability, causing the fat to float in the whipped cream, and preventing the whipping performance of the whipped cream from deteriorating.

[0046] It is worth mentioning that the special chemical material treatment in the present invention can also reduce the investment in production equipment and production pipelines, reduce production costs, and the preparation method is simple in process and suitable for wide promotion and application.

[0047] The synergistic effect of xanthan gum, guar gum and carrageenan in the stabilizer can significantly improve the stability of the whipped cream during its shelf life while reducing the amount of stabilizer added (making the amount of stabilizer added 0.04-0.08%), avoiding the phenomenon of water separation and fat floating in the whipped cream. At the same time, the reduction of the stabilizer content helps to improve the taste of the whipped cream and reduce the production cost of the whipped cream.

[0048] It is understandable that the content of xanthan gum, guar gum and carrageenan in the stabilizer will also have a certain impact on the comprehensive performance of the whipped cream. Therefore, the content of xanthan gum, guar gum and carrageenan can be further selected to improve the synergistic effect of xanthan gum, guar gum and carrageenan, and further improve the shelf life stability of the whipped cream under the addition of lower stabilizers. Exemplarily, in some embodiments of the present invention, based on the total mass of the whipped cream, the mass percentage of xanthan gum is 0.01-0.077%, the mass percentage of guar gum is 0.01-0.077%, and the mass percentage of carrageenan is 0.003-0.01%.

[0049] In some embodiments of the present invention, the first material treatment includes adding an emulsifier to the first portion of raw milk at a temperature of 65-75° C. and performing a shear treatment at a rotation speed of 1300-1600 r / min for 10-15 min.

[0050] Specifically, the temperature of the first part of raw milk is set at 65-75° C., an emulsifier is added to the first part of raw milk, and shearing treatment is performed at a speed of 1300-1600 r / min for 10-15 min to uniformly mix the first part of raw milk and the emulsifier to obtain a uniform first intermediate material. In some embodiments, the speed of the shearing treatment is 1500 r / min.

[0051] The present invention performs material treatment on the emulsifier at a relatively high temperature, thereby improving the dispersibility of the emulsifier and obtaining a more uniform first intermediate material.

[0052] In some embodiments of the present invention, the second chemical material treatment includes adding a stabilizer to the first intermediate material at a temperature of 40-50° C. and performing a shearing treatment at a rotation speed of 1300-1600 r / min for 15-20 min.

[0053] Specifically, the temperature of the first intermediate material is set at 40-50° C., a stabilizer is added to the first intermediate material, and then a shearing treatment is performed for 15-20 minutes to uniformly mix the stabilizer and the first intermediate material to obtain a uniform material to be sterilized. In some embodiments, the speed of the shearing treatment is 1500 r / min.

[0054] The stabilizer is subjected to the second chemical treatment at 40-50°C. The hydrophilic colloids (xanthan gum, guar gum and carrageenan) in the stabilizer will only swell and will not completely dissolve, which can avoid the viscosity of the material to be sterilized being too high. In the subsequent process, xanthan gum, guar gum and carrageenan will slowly dissolve, and the viscosity will gradually increase, so that the whipped cream product has a more suitable viscosity at a lower colloid addition level. Compared with chemical treatment of the stabilizer at a higher temperature, chemical treatment of the stabilizer at 40-50°C can avoid the rapid dissolution of the hydrophilic colloid in the stabilizer, so that the viscosity of the material to be sterilized is maximized. In the subsequent production process, the hydrophilic colloid will hydrolyze at high temperature, resulting in the phenomenon of viscosity attenuation of the raw material system, avoiding affecting the stability and whipping performance of the whipped cream.

[0055] In some embodiments of the present invention, the mixing process includes maintaining the second portion of raw milk and animal fat at 2-8° C. and then mixing them with the second intermediate material.

[0056] Specifically, the second part of raw milk and animal fat are kept at 2-8° C., and the second part of raw milk and animal fat are mixed with the second intermediate material to obtain a uniform material to be sterilized.

[0057] Through this operation, the uniformity of the material to be sterilized can be improved, thereby improving the stability and whipping performance of the whipped cream.

[0058] The present invention does not specifically limit the type of emulsifier, and it can be any emulsifier commonly used in the art. In some embodiments of the present invention, the emulsifier includes mono- and di-glycerol fatty acid esters and Tween;

[0059] Based on the total mass of the whipping cream, the mass percentage of monoglycerol and diglycerol fatty acid esters is 0.1-0.3%, and the mass percentage of Tween is 0.02-0.1%.

[0060] The present invention does not specifically limit the mono- and di-glycerol fatty acid esters, and the mono- and di-glycerol fatty acid esters may be mono- and di-glycerol fatty acid esters commonly used in the art. The present invention does not specifically limit the Tween, and the Tween may be Tween commonly used in the art, for example, the Tween may be Tween 80.

[0061] When the whipping cream includes a specific amount of mono- and di-glycerol fatty acid esters and Tween, the emulsifier can be better matched with the stabilizer to improve the stability of the whipping cream, thereby obtaining a milk cap with excellent stability.

[0062] In some embodiments of the present invention, based on the total mass of the light cream, when the mass percentage of the first part of raw milk is 10-20%, the mass percentage of the second part of raw milk is 1.5-14.84%, and the mass percentage of animal fat is 75-85%, the obtained light cream has better taste and stability.

[0063] A second aspect of the present invention provides a light cream prepared according to the preparation method of the first aspect.

[0064] Since the light cream of the present invention is prepared by the above-mentioned preparation method, it not only has excellent taste, but also has excellent stability during the shelf life and low cost, and can be widely used in preparing milk caps with excellent stability and excellent taste.

[0065] The third aspect of the present invention provides a milk cap prepared according to the light cream of the first aspect of the present application.

[0066] Specifically, the whipped cream of the first aspect can be whipped to obtain a milk cap.

[0067] Since the milk cap of the present invention is prepared by the above-mentioned whipping cream, it has excellent stability. In particular, after being placed at a temperature of 2-8°C for 18 hours, the milk cap is still dense, and when poured into a cup, it has a clear stratification with the drink below. In practical applications, the whipping cream of the present invention can be whipped in advance to prepare the milk cap, stored at 2-8°C, and when used, directly poured on top of the tea drink, thereby improving the preparation efficiency of the tea drink in the store.

[0068] The technical solution of the present invention will be further described below in conjunction with specific implementation methods.

[0069] Example 1

[0070] The whipped cream of the present embodiment is prepared by a method comprising the following steps:

[0071] The raw materials include, by mass percentage: 82% of cream, 17.81% of raw milk (10% of the first part of raw milk, 4.685% of the second part of raw milk), emulsifier (0.12% of mono- and di-glycerol fatty acid esters, 0.03% of Tween 80), stabilizer (0.01% of xanthan gum, 0.02% of guar gum, 0.01% of carrageenan);

[0072] The preparation process includes:

[0073] The first portion of raw milk is heated to 72° C., an emulsifier is dissolved therein, and high shearing is performed at 1500 r / min for 10 min to obtain a first intermediate material;

[0074] The first intermediate material is cooled to 42° C., the stabilizer is dissolved therein, and the material is subjected to high shearing at 1500 r / min for 15 min to obtain a second intermediate material;

[0075] The second part of raw milk and cream is kept at 2-8°C, and mixed evenly with the second intermediate material to obtain the material to be sterilized;

[0076] The material to be sterilized is subjected to immersion UHT sterilization to obtain the third intermediate material at a temperature of 143°C and a time of 8s;

[0077] The third intermediate material is homogenized to obtain whipped cream, wherein the homogenization process includes a primary homogenization process and a secondary homogenization process, wherein the primary homogenization process is carried out in lithium at a temperature of 65° C. and a pressure of 50 bar, and the secondary homogenization process is carried out at a temperature of 65° C. and a pressure of 10 bar;

[0078] The whipping cream is cooled to 20-25°C, filled and stored at 2-8°C.

[0079] Example 2

[0080] The whipped cream of the present embodiment is prepared by a method comprising the following steps:

[0081] The raw materials include, by mass percentage: 85% of cream, 14.685% of raw milk (13% of the first part of raw milk, 1.685% of the second part of raw milk), emulsifier (0.2% of mono- and di-glycerol fatty acid esters, 0.05% of Tween 80), stabilizer (0.03% of xanthan gum, 0.03% of guar gum, 0.005% of carrageenan);

[0082] The preparation process includes:

[0083] The first portion of raw milk is heated to 65° C., an emulsifier is dissolved therein, and high shearing is performed at 1500 r / min for 15 minutes to obtain a first intermediate material;

[0084] The first intermediate material is cooled to 45° C., the stabilizer is dissolved therein, and the material is subjected to high shearing at 1500 r / min for 20 min to obtain a second intermediate material;

[0085] The second part of raw milk and cream is kept at 2-8°C, and mixed evenly with the second intermediate material to obtain the material to be sterilized;

[0086] The material to be sterilized is subjected to immersion UHT sterilization to obtain the third intermediate material at a temperature of 145°C and a time of 4s;

[0087] The third intermediate material is homogenized to obtain whipped cream, the homogenization process includes primary homogenization and secondary homogenization, the primary homogenization process is carried out in lithium at a temperature of 68°C and a pressure of 35 bar, and the secondary homogenization process is carried out at a temperature of 68°C and a pressure of 7 bar;

[0088] The whipping cream is cooled to 20-25°C, filled and stored at 2-8°C.

[0089] Example 3

[0090] The whipped cream of the present embodiment is prepared by a method comprising the following steps:

[0091] The raw materials include, by mass percentage: 78% cream, 21.57% raw milk (20% of the first part of raw milk, 1.57% of the second part of raw milk), emulsifier (0.25% of mono- and di-glycerol fatty acid esters, 0.1% of Tween 80), stabilizer (0.042% of xanthan gum, 0.03% of guar gum, 0.008% of carrageenan);

[0092] The preparation process includes:

[0093] The first portion of raw milk is heated to 75° C., an emulsifier is dissolved therein, and high shearing is performed at 1500 r / min for 10 min to obtain a first intermediate material;

[0094] The first intermediate material is cooled to 50° C., the stabilizer is dissolved therein, and the material is subjected to high shearing at 1500 r / min for 15 min to obtain a second intermediate material;

[0095] The second part of raw milk and cream is kept at 2-8°C, and mixed evenly with the second intermediate material to obtain the material to be sterilized;

[0096] The material to be sterilized is subjected to immersion UHT sterilization to obtain the third intermediate material at a temperature of 146°C and a time of 4 seconds;

[0097] The third intermediate material is homogenized to obtain whipped cream, wherein the homogenization process includes a primary homogenization process and a secondary homogenization process, wherein the primary homogenization process is carried out in lithium at a temperature of 65° C. and a pressure of 40 bar, and the secondary homogenization process is carried out at a temperature of 65° C. and a pressure of 8 bar;

[0098] The whipping cream is cooled to 20-25°C, filled and stored at 2-8°C.

[0099] Example 4

[0100] The preparation method of the whipped cream in this embodiment is basically the same as that in embodiment 3, except that:

[0101] During the preparation process, the first intermediate material is cooled to 60°C.

[0102] Comparative Example 1

[0103] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 1, except that:

[0104] The stabilizer comprises sodium methylcellulose and microcrystalline cellulose. In the raw materials, the mass percentage of sodium methylcellulose is 0.05%, and the mass percentage of microcrystalline cellulose is 0.25%.

[0105] Comparative Example 2

[0106] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 2, except that:

[0107] The raw materials include, by weight percentage, 85% of light cream, 14.72% of raw milk, an emulsifier (0.2% of mono- and di-glycerol fatty acid esters, 0.05% of Tween 80), and a stabilizer (0.015% of xanthan gum, 0.007% of guar gum, and 0.008% of carrageenan).

[0108] Comparative Example 3

[0109] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 3, except that:

[0110] In the preparation process, the first part of raw milk is heated to 75° C., an emulsifier and a stabilizer are dissolved therein, and the raw milk is subjected to high shearing at 1500 r / min for 20 minutes to obtain a first intermediate material;

[0111] The second part of raw milk and cream is kept at 2-8°C, and mixed evenly with the first intermediate material to obtain the material to be sterilized.

[0112] Performance Characterization

[0113] 1. Viscosity test

[0114] The viscosity of the products in the examples and comparative examples was measured using the parameters in Table 1. The results are shown in Table 2.

[0115] Table 1

[0116]

[0117] 2. Sensory test

[0118] The fat floating, water separation and fluidity of the products in the embodiment and the comparative example were observed respectively. The results are shown in Table 2.

[0119] Table 2

[0120]

[0121] As can be seen from Table 2, the whipping cream of the embodiment of the present invention has no fat floating and water separation during the shelf life, and has a relatively high viscosity, indicating that the formula of the embodiment of the present invention can improve the sensory stability of the whipping cream;

[0122] Furthermore, it can be seen from Examples 3-4 that by further selecting the material processing of the whipping cream, the viscosity of the whipping cream can be increased, the phenomenon of water separation and fat floating in the whipping cream can be effectively prevented, and it is more conducive to the stabilizer system to maintain and exert the maximum performance at a lower dosage;

[0123] The products of Comparative Examples 1-3 showed slight fat floating and water separation, which was mainly manifested as follows: the fat in the product separated from the system, gathered in the form of fat flakes, and floated on the surface of the product, and a small amount of water separation occurred in the product, and water seeped out of the product, and obvious stratification was observed from the side. The thickness of the fat layer and the water layer did not exceed 2 mm, which was slight floating and water separation, but affected the sensory effect of the product.

[0124] Therefore, it can be seen from Example 1 and Comparative Example 1 that the specific stabilizer in the present invention can improve the sensory properties of the whipped cream with a smaller addition amount;

[0125] It can be seen from Example 2 and Comparative Example 2 that the specific content of the stabilizer in the present invention can improve the sensory stability of the whipped cream;

[0126] It can be seen from Example 3 and Comparative Example 3 that the specific chemical process of the present invention can improve the sensory stability of light cream.

[0127] 3. Milk cap stability test

[0128] The milk cap was prepared by the method in Table 3, and the stability of the milk cap was tested. The results are shown in Table 3. Figure 1 , Figure 1 All containers in the figure are transparent containers.

[0129] Table 3

[0130]

[0131] Figure 1 The test results of the milk caps made from whipping cream in the embodiments of the present invention and the comparative examples are shown in FIG. Figure 1 As shown, compared with the comparative example, the milk caps in Examples 1-4 did not fuse with water, proving their excellent stability;

[0132] Furthermore, it can be seen from Example 4 and Example 3 that by further selecting the material temperature of the stabilizer, the stability of the milk cap can be better improved, so that the milk cap and water have a clear boundary.

[0133] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing light cream, characterized in that: The following steps are involved: Performing a first material treatment on the emulsifier and the first part of the raw milk to obtain a first intermediate material; Performing a second chemical treatment on the stabilizer and the first intermediate material to obtain a second intermediate material; The animal fat, the second portion of raw milk and the second intermediate material are mixed to obtain a raw material to be sterilized; The material to be sterilized is sterilized and homogenized in sequence to obtain the whipped cream; Based on the total mass of the whipping cream, the mass percentage of the stabilizer is 0.04-0.08%; The stabilizers include xanthan gum, guar gum and carrageenan.

2. The preparation method according to claim 1, characterized in that: Based on the total mass of the whipping cream, the mass percentage of the xanthan gum is 0.01-0.077%, the mass percentage of the guar gum is 0.01-0.077%, and the mass percentage of the carrageenan is 0.003-0.01%.

3. The preparation method according to any one of claims 1 to 2, characterized in that: The first material treatment includes adding the emulsifier to the first part of raw milk at a temperature of 65-75° C. and performing shear treatment at a rotation speed of 1300-1600 r / min for 10-15 min.

4. The preparation method according to any one of claims 1 to 3, characterized in that The second chemical material treatment includes adding the stabilizer to the first intermediate material at a temperature of 40-50° C. and performing shearing treatment at a rotation speed of 1300-1600 r / min for 15-20 min.

5. The preparation method according to any one of claims 1 to 4, characterized in that: The mixing process includes maintaining the second portion of raw milk and the animal fat at 2-8° C. and then mixing them with the second intermediate material.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The emulsifier includes mono- and di-glycerol fatty acid esters and Tween; Based on the total mass of the whipping cream, the mass percentage of the mono- and di-glycerol fatty acid esters is 0.1-0.3%, and the mass percentage of the Tween is 0.02-0.1%.

7. The preparation method according to any one of claims 1 to 6, characterized in that: Based on the total mass of the light cream, the mass percentage of the first part of raw milk is 10-20%, and the mass percentage of the second part of raw milk is 1.5-14.84%.

8. The preparation method according to any one of claims 1 to 7, characterized in that: The mass percentage of the animal fat is 75-85%.

9. A light cream, characterized in that: Prepared according to the preparation method according to any one of claims 1 to 8.

10. A milk cap, characterized in that: The light cream according to claim 9 is prepared.

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