Plant cream powder composition and application thereof

Abstract

The invention provides a composition of plant cream powder. One or more of the white granulated sugar, the glucose, the xylitol and the trehalose are used as the sweetening agent, friction inflation of a system can be increased through granular sensation in the sweetening agent raw materials, the selected sweetening agent contains a large number of hydrophilic groups, the sweetening agent can be combined with water molecules more easily to form a solution, inflation is easy in the whipping process, and the sweetening agent can be used as a sweetening agent. Furthermore, the sweetening agent and the whey protein can form a colloid-like polymer, and gas can be better wrapped, so that the whipping fineness and upright degree are improved. Meanwhile, through the combination of specific types of colloids and the modified starch, the intermolecular acting force among the raw materials can be increased, the consistency of the system is increased, inflation and air wrapping of the system are facilitated, and the cream system is stabilized. The special sweetening agent, the modified starch and the colloid are used as the raw materials, so that the whipped cream can be better soft, smooth, pore-free and tooth-free.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a composition of vegetable butter powder and its application. Background Technology

[0002] Cream frosting is one of the most common food items used for cake decorating. Compared to animal-based cream, which has a high saturated fat content and requires strict transportation and storage conditions, vegetable-based cream powder has certain advantages, such as using vegetable oils and being able to be stored at room temperature.

[0003] Currently, vegetable-based cream powders have several drawbacks. They whip slowly, often taking more than 5 minutes, have a high failure rate, and produce cream with an insufficiently smooth or stiff surface, meaning they cannot be whipped to a state suitable for cake decorating. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a composition of vegetable cream powder and its application. The composition of vegetable cream powder provided by the present invention can quickly whip cream, and the cream obtained has a glossy surface, no serrations, a delicate texture, and good stiffness.

[0005] This invention provides a composition of vegetable cream powder, comprising one of whey powder and whey protein powder, vegetable fat powder, polysaccharide fiber, dextrin, sweetener, modified starch, and colloid. The sweetener is selected from one or more of white sugar, glucose, xylitol, and trehalose. The modified starch is selected from one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphorylated distarch phosphate. The colloid is selected from one or more of carrageenan, sodium alginate, and sodium carboxymethyl cellulose.

[0006] Preferably, the composition of the vegetable butter powder comprises the following raw materials in parts by weight:

[0007] Non-dairy creamer: 20-70 parts;

[0008] Sweetener: 20-70 parts;

[0009] Colloid: 0.1–3 parts;

[0010] Modified starch: 1-10 parts;

[0011] Polysaccharide fiber: 1-10 parts;

[0012] Dextrin: 1-10 parts;

[0013] Whey powder or whey protein powder: 5-20 parts.

[0014] Preferably, the sweetener is selected from white sugar, or a combination of trehalose and xylitol.

[0015] Preferably, the colloid is selected from sodium alginate, or a combination of sodium alginate and carrageenan.

[0016] Preferably, the modified starch is selected from hydroxypropyl distarch phosphate, or a combination of hydroxypropyl distarch phosphate and acetylated distarch phosphate.

[0017] Preferably, the polysaccharide fiber is selected from one or more of citrus fiber and seaweed fiber; the paste is selected from one or more of maltodextrin, resistant dextrin and β-cyclodextrin.

[0018] Preferably, when the amount of non-dairy creamer is any value between 20 and 70 parts, the minimum amount of modified starch can be calculated according to the following linear function relationship: y = -5.486x + 76.544, where x is the minimum amount of modified starch and y is the amount of non-dairy creamer used; the maximum amount of modified starch is 10 parts.

[0019] This invention also provides a method for using vegetable shortening powder, comprising the following steps:

[0020] The above-mentioned vegetable cream powder composition is mixed with ice water and whipped at high speed to obtain decorative cream.

[0021] Preferably, the mass ratio of the composition to ice water is 1:1.4 to 2.2;

[0022] The high-speed whipping time is less than 5 minutes.

[0023] The present invention also provides a piping cream prepared from the above-mentioned vegetable cream powder composition, wherein the piping cream is left at room temperature for ≥25 hours.

[0024] Compared with existing technologies, this invention provides a composition of vegetable cream powder, comprising one of whey powder and whey protein powder, vegetable fat powder, polysaccharide fiber, dextrin, sweetener, modified starch, and colloid. The sweetener is selected from one or more of granulated sugar, glucose, xylitol, and trehalose; the modified starch is selected from one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphorylated distarch phosphate; and the colloid is selected from one or more of carrageenan, sodium alginate, and sodium carboxymethyl cellulose. This invention uses one or more of granulated sugar, glucose, xylitol, and trehalose as sweeteners. The particulate nature of the sweetener increases the frictional aeration of the system. Furthermore, the sweeteners selected in this invention contain a large number of hydrophilic groups, making it easier to combine with water molecules to form a solution, facilitating aeration during whipping. Additionally, the sweeteners used can form colloidal polymers with whey protein, better encapsulating gas and thus improving the fineness and firmness of the whipped product. Meanwhile, this invention, through the use of specific types of colloids combined with modified starch, can increase the intermolecular forces between raw materials, increase the consistency of the system, and facilitate aeration and air encapsulation, thus stabilizing the butter system. This invention, using specific types of sweeteners, modified starch, and colloids as raw materials, can better produce whipped butter that is soft, silky, free of air pockets and serrations. Attached Figure Description

[0025] Figure 1 A photograph of the piping cream obtained by whipping the composition of the vegetable cream powder prepared in Example 1. Detailed Implementation

[0026] This invention provides a composition of vegetable cream powder, comprising one of whey powder and whey protein powder, vegetable fat powder, polysaccharide fiber, dextrin, sweetener, modified starch, and colloid. The sweetener is selected from one or more of white sugar, glucose, xylitol, and trehalose. The modified starch is selected from one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphorylated distarch phosphate. The colloid is selected from one or more of carrageenan, sodium alginate, and sodium carboxymethyl cellulose.

[0027] Specifically, in some embodiments of the present invention, the composition of the vegetable butter powder comprises the following raw materials in parts by weight:

[0028] Non-dairy creamer: 20-70 parts;

[0029] Sweetener: 20-70 parts;

[0030] Colloid: 0.1–3 parts;

[0031] Modified starch: 1-10 parts;

[0032] Polysaccharide fiber: 1-10 parts;

[0033] Dextrin: 1-10 parts;

[0034] Whey powder or whey protein powder: 5-20 parts.

[0035] The composition of vegetable cream powder provided by the present invention includes 20 to 70 parts of vegetable fat powder, which can be any value between 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 20 to 70 parts.

[0036] The vegetable shortening powder composition provided by this invention further includes a sweetener: 20-70 parts, which can be any value between 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 20-70 parts. In this invention, the sweetener is selected from one or more of granulated sugar, glucose, xylitol, and trehalose. In some preferred embodiments of this invention, the sweetener is selected from granulated sugar, or a combination of trehalose and xylitol. Preferably, the mass ratio of trehalose to xylitol is 1:1.

[0037] The vegetable shortening powder composition provided by this invention further includes a colloid: 0.1 to 3 parts, which can be any value between 0.1, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, or 0.1 to 3 parts. In this invention, the colloid is selected from one or more of carrageenan, sodium alginate, and sodium carboxymethyl cellulose. In some specific embodiments of this invention, the colloid is selected from sodium alginate, or a combination of sodium alginate and carrageenan. Preferably, the mass ratio of sodium alginate to carrageenan is 3:2.

[0038] The vegetable shortening powder composition provided by this invention further includes modified starch: 1 to 10 parts, which can be 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or any value between 1 and 10 parts. In this invention, the modified starch is selected from one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphorylated distarch phosphate. In some specific embodiments of this invention, the modified starch is selected from hydroxypropyl distarch phosphate, or a combination of hydroxypropyl distarch phosphate and acetylated distarch phosphate. The mass ratio of hydroxypropyl distarch phosphate to acetylated distarch phosphate is 1:1.

[0039] In this invention, with the same amount of water added, when the amount of non-dairy creamer added is small, the whole system is thinner and cannot form a film, thus failing to encapsulate the gas; and the effective material has less friction, so less gas is introduced during whipping, and therefore cannot whip up cream. At this time, it is necessary to use a certain amount of modified starch to increase the friction between the raw materials, promote surface film formation, and thus form cream.

[0040] Specifically, when the amount of non-dairy creamer used is 20–70 parts, the amount of modified starch used is 1–10 parts. More specifically, when the amount of non-dairy creamer used is 20 parts, the amount of modified starch used is 10 parts; when the amount of non-dairy creamer used is 30 parts, the amount of modified starch used is 8.5–10 parts; when the amount of non-dairy creamer used is 40 parts, the amount of modified starch used is 7–10 parts; when the amount of non-dairy creamer used is 50 parts, the amount of modified starch used is 5–10 parts; when the amount of non-dairy creamer used is 60 parts, the amount of modified starch used is 3–10 parts; and when the amount of non-dairy creamer used is 70 parts, the amount of modified starch used is 1–10 parts.

[0041] Furthermore, when the amount of non-dairy creamer is between 20 and 70 parts, the minimum amount of modified starch can be calculated using the following linear function: y = -5.486x + 76.544, where x is the minimum amount of modified starch and y is the amount of non-dairy creamer used. The maximum amount of modified starch is 10 parts.

[0042] Therefore, the amount of non-dairy creamer and modified starch used has a significant impact on whipping butter.

[0043] The composition of the vegetable butter powder provided by this invention further includes 1 to 10 parts of polysaccharide fiber, which can be 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or any value between 1 and 10 parts. In this invention, the polysaccharide fiber is selected from one or more of citrus fiber and seaweed fiber, preferably seaweed fiber.

[0044] The vegetable shortening powder composition provided by this invention further includes dextrin: 1 to 10 parts, which can be 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or any value between 1 and 10 parts. In this invention, the dextrin is selected from one or more of maltodextrin, resistant dextrin, and β-cyclodextrin.

[0045] The composition of vegetable cream powder provided by the present invention further includes whey powder or whey protein powder: 5 to 20 parts, which can be 5, 10, 15, 20, or any value between 5 and 20 parts.

[0046] The present invention also provides a method for preparing the above-mentioned vegetable cream powder composition, namely, mixing the ingredients evenly using a mixer to form the composition.

[0047] The present invention also provides a method of using the above-mentioned vegetable butter powder composition, comprising the following steps:

[0048] The above-mentioned vegetable cream powder composition is mixed with ice water and whipped at high speed to obtain decorative cream.

[0049] The mass ratio of the composition to ice water is 1:1.4 to 2.2, and can be 1:1.4, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9, 1:2, 1:2.1, 1:2.2, or any value between 1:1.4 and 2.2, preferably 1:2;

[0050] The high-speed whipping time is less than 5 minutes, preferably 3 to 4.5 minutes.

[0051] The present invention also provides a piping cream prepared from the above-mentioned vegetable cream powder composition, wherein the piping cream is left at room temperature for ≥22 hours.

[0052] Using the vegetable cream powder provided by this invention, cream can be whipped quickly, resulting in a glossy, smooth, and delicate piping cream with good uprightness. It can be left at room temperature (25°C) for more than 28 hours.

[0053] This invention uses one or more of granulated sugar, glucose, xylitol, and trehalose as sweeteners. The particulate texture of the sweetener ingredients increases frictional aeration within the system. Furthermore, the sweeteners selected in this invention contain numerous hydrophilic groups, making it easier to combine with water molecules to form a solution, facilitating aeration during whipping. Additionally, the sweeteners used can form colloidal polymers with whey protein, better encapsulating gas and improving the smoothness and firmness of the whipped cream. Simultaneously, this invention, through the use of specific types of colloids combined with modified starch, increases the intermolecular forces between ingredients, increasing the system's viscosity and promoting aeration and gas encapsulation, thus stabilizing the cream system. This invention, using specific types of sweeteners, modified starch, and colloids as raw materials, can produce whipped cream that is soft, silky, and free of air pockets and jagged edges.

[0054] To further understand the present invention, the composition of the vegetable butter powder provided by the present invention and its application are described below with reference to the embodiments. The scope of protection of the present invention is not limited to the following embodiments.

[0055] Examples and Comparative Examples

[0056] (1) Formula

[0057] For specific formulas, please refer to Tables 1 to 4.

[0058] Table 1

[0059]

[0060]

[0061] Table 2

[0062]

[0063] Table 3 Formulations of Comparative Examples 1-3

[0064]

[0065] Table 4. Formulations of Comparative Examples 4-6

[0066]

[0067] (2) Preparation process

[0068] The mixture is formed by uniform mixing using a mixer.

[0069] (3) Performance testing

[0070] A: Weigh 150g of the composition and whip it at high speed with 300g of ice water for 4 minutes. Observe the state of the frosting. Table 5 shows the evaluation index, and Table 6 shows the scoring results.

[0071] Table 5

[0072]

[0073] Table 6

[0074]

[0075]

[0076] Regarding evaluation item 1, this invention specifically measured the whipping time of the vegetable cream powder provided in the examples and comparative examples, that is, the time it takes to whip 150g of the product with 300g of water at a speed of 180r / min to form a piping cream. The specific results are shown in Table 7.

[0077] Table 7

[0078]

[0079] B: Strength

[0080] The stiffness of the piping buttercream in the above examples and comparative examples was tested, and the time it could be left to stand at room temperature (25°C) in hours was recorded. See Table 8 for specific results.

[0081] Table 8

[0082]

[0083]

[0084] See Figure 1 , Figure 1 A photograph of the piping cream obtained by whipping the composition of the vegetable cream powder prepared in Example 1.

[0085] The test data above shows that the vegetable cream powder provided by the present invention can quickly whip cream, and the resulting piping cream has a glossy surface, no serrations, a delicate texture, good standing up, and can be left at room temperature of 25°C for more than 22 hours.

[0086] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition of vegetable butter powder, characterized in that, The product comprises one of whey powder and whey protein powder, non-dairy creamer, polysaccharide fiber, dextrin, sweetener, modified starch, and colloid. The sweetener is selected from one or more of white sugar, glucose, xylitol, and trehalose. The modified starch is selected from one or more of acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphorylated distarch phosphate. The colloid is selected from one or more of carrageenan, sodium alginate, and sodium carboxymethyl cellulose.

2. The composition according to claim 1, characterized in that, The raw materials include the following parts by weight: Non-dairy creamer: 20-70 parts; Sweetener: 20-70 parts; Colloid: 0.1–3 parts; Modified starch: 1-10 parts; Polysaccharide fiber: 1-10 parts; Dextrin: 1-10 parts; Whey powder or whey protein powder: 5-20 parts.

3. The composition according to claim 1 or 2, characterized in that, The sweetener is selected from white sugar, or a combination of trehalose and xylitol.

4. The composition according to claim 1 or 2, characterized in that, The colloid is selected from sodium alginate, or a combination of sodium alginate and carrageenan.

5. The composition according to claim 1 or 2, characterized in that, The modified starch is selected from hydroxypropyl distarch phosphate, or a combination of hydroxypropyl distarch phosphate and acetylated distarch phosphate.

6. The composition according to claim 1 or 2, characterized in that, The polysaccharide fiber is selected from one or more of citrus fiber and seaweed fiber; the paste is selected from one or more of maltodextrin, resistant dextrin and β-cyclodextrin.

7. The composition according to claim 1 or 2, characterized in that, When the amount of non-dairy creamer is between 20 and 70 parts, the minimum amount of modified starch can be calculated according to the following linear function: y = -5.486x + 76.544, where x is the minimum amount of modified starch and y is the amount of non-dairy creamer used; the maximum amount of modified starch is 10 parts.

8. A method of using a vegetable shortening powder, characterized in that, Includes the following steps: The composition of the vegetable cream powder according to any one of claims 1 to 7 is mixed with ice water and whipped at high speed to obtain decorative cream.

9. The method of use according to claim 8, characterized in that, The mass ratio of the composition to ice water is 1:1.4 to 2.2; The high-speed whipping time is less than 5 minutes.

10. A piping butter prepared from a composition of vegetable butter powder as described in any one of claims 1 to 7, characterized in that, The frosting cream must be left at room temperature for ≥25 hours.

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