Sweet cream and its preparation method

Abstract

The invention discloses sweet cream and its preparation method, and the sweet cream is prepared from the following raw materials by weight: 30.0-60.0% of base oil, 8.0-15.0% of a sweetening agent, 0.1-0.5% of a thickening agent, 5.0-15.0% of a filler, 0.5-2.0% of glycerol, 0.1-0.5% of an aqueous phase emulsifier, 0.2-0.5% of an oil phase emulsion, 0.1-0.3% of an edible essence, 0.0005-0.0015% of beta carotene and the balance of water. The sweet cream has good high temperature stability, may not precipitate by 30min of high temperature cooking at 100 DEG C, may not sugar by 7 cycles of repeated temperature fluctuations with each cycle comprising 12h of placing at 5 DEG C and 12h of placing at 20 DEG C, and has a stable organizational structure.

Description

technical field

[0001] The invention relates to the field of oil deep processing, in particular to sweet cream and a preparation method thereof. Background technique

[0002] Currently commercially available plant source sweet cream is mainly prepared from refined vegetable oil, hydrogenated vegetable oil, fructose syrup, water and other auxiliary materials, and is prepared through steps such as rapid cooling, kneading, and aging. The fat content is 30-80%. The prepared sweet cream product is stored The conditions are harsh, requiring refrigerated storage at 0-15°C, and the partially hydrogenated vegetable oil in sweet cream products contains a large amount of trans fatty acids, which poses a potential threat to human health. Contents of the invention

[0003] Based on this, it is necessary to address the above problems and provide a medium-low-fat sweet cream that is convenient for preparation, transportation and production, has good shape retention, fine tissue structure...

Examples

Embodiment 1

[0038] A sweet cream prepared from:

[0039] Base oil (refined palm oil 70.0wt%, refined palm kernel oil 20.0wt%, refined soybean oil 10.0wt%) 300.0kg, white sugar (sweetener) 100.0kg, lactose (sweetener) 50.0kg, alginic acid Sodium (thickener) 5.0kg, whey powder (filler) 120.0kg, glycerin 20.0kg, sucrose fatty acid ester (HLB=15.0) (water phase emulsifier) ​​2.0kg, polyglycerol fatty acid ester (water phase emulsifier) agent) 3.0kg, propylene glycol fatty acid ester (oil phase emulsifier) ​​2.0kg, polyglycerol ricinoleate (PGPR) (oil phase emulsifier) ​​3.0kg, edible condensed milk flavor (edible flavor) 3.0kg, β-carrot Vegetables 0.01kg, deionized water 391.99kg.

[0040] Base oil SFC (Solid Fat Content) is: 10°C (38.8), 20°C (24.6), 25°C (21.7), 30°C (15.4), 35°C (10.0).

[0041] The preparation method comprises the following steps:

[0042] (a) Put sterilized deionized water into a clean stainless steel tank, weigh sweetener, thickener, filler, glycerin, and water phase...

Embodiment 2

[0047] A sweet cream prepared from:

[0048]Base oil (refined palm oil 70.0wt%, refined coconut oil 20.0wt%, refined rapeseed oil 10.0wt%) 600.0kg, glucose (sweetener) 50.0kg, lactose (sweetener) 30.0kg, xanthan gum (thickener) 1.0kg, whey powder (filler) 50.0kg, glycerin 5.0kg, sucrose fatty acid ester (HLB=11.0) (water phase emulsifier) ​​2.0kg, polyglycerol ricinoleate (oil phase emulsifier) agent) 0.5kg, mono- and diglyceride fatty acid ester (oil phase emulsifier) ​​3.0kg, edible toast flavor (edible flavor) 1.0kg, β-carotene 0.005kg, deionized water 257.495kg.

[0049] Base oil SFC is: 10°C (38.5), 20°C (24.7), 25°C (21.9), 30°C (16.1), 35°C (11.3).

[0050] Embodiment 2 preparation method is the same as embodiment 1.

Embodiment 3

[0052] A sweet cream prepared from:

[0053] Base oil (refined palm oil 70.0wt%, refined coconut oil 22.0wt%, refined corn oil 8.0wt%) 400.0kg, xylitol (sweetener) 20.0kg, lactose (sweetener) 100.0kg, pectin (thickener) 1.0kg, gelatin (thickener) 3.0kg, maltodextrin (filler) 70.0kg, whole milk powder (filler) 80.0kg, glycerin 10.0kg, Tween (60) (water phase emulsification agent) 1.0kg, sodium caseinate (water phase emulsifier) ​​3.0kg, polyglycerol ricinoleate (oil phase emulsifier) ​​1.0kg, phospholipid (oil phase emulsifier) ​​2.0kg, edible chocolate flavor (edible flavor) 2.0kg, β-carotene 0.015kg, deionized water 306.985kg.

[0054] Base oil SFC is: 10°C (40.1), 20°C (23.9), 25°C (22.0), 30°C (16.3), 35°C (11.8).

[0055] Embodiment 3 preparation method is the same as embodiment 1.

technical field

[0001] The invention relates to the field of oil deep processing, in particular to sweet cream and a preparation method thereof. Background technique

[0002] Currently commercially available plant source sweet cream is mainly prepared from refined vegetable oil, hydrogenated vegetable oil, fructose syrup, water and other auxiliary materials, and is prepared through steps such as rapid cooling, kneading, and aging. The fat content is 30-80%. The prepared sweet cream product is stored The conditions are harsh, requiring refrigerated storage at 0-15°C, and the partially hydrogenated vegetable oil in sweet cream products contains a large amount of trans fatty acids, which poses a potential threat to human health. Contents of the invention

[0003] Based on this, it is necessary to address the above problems and provide a medium-low-fat sweet cream that is convenient for preparation, transportation and production, has good shape retention, fine tissue structure...

Examples

Embodiment 1

[0038] A sweet cream prepared from:

[0039] Base oil (refined palm oil 70.0wt%, refined palm kernel oil 20.0wt%, refined soybean oil 10.0wt%) 300.0kg, white sugar (sweetener) 100.0kg, lactose (sweetener) 50.0kg, alginic acid Sodium (thickener) 5.0kg, whey powder (filler) 120.0kg, glycerin 20.0kg, sucrose fatty acid ester (HLB=15.0) (water phase emulsifier) ​​2.0kg, polyglycerol fatty acid ester (water phase emulsifier) agent) 3.0kg, propylene glycol fatty acid ester (oil phase emulsifier) ​​2.0kg, polyglycerol ricinoleate (PGPR) (oil phase emulsifier) ​​3.0kg, edible condensed milk flavor (edible flavor) 3.0kg, β-carrot Vegetables 0.01kg, deionized water 391.99kg.

[0040] Base oil SFC (Solid Fat Content) is: 10°C (38.8), 20°C (24.6), 25°C (21.7), 30°C (15.4), 35°C (10.0).

[0041] The preparation method comprises the following steps:

[0042] (a) Put sterilized deionized water into a clean stainless steel tank, weigh sweetener, thickener, filler, glycerin, and water phase...

Embodiment 2

[0047] A sweet cream prepared from:

[0048]Base oil (refined palm oil 70.0wt%, refined coconut oil 20.0wt%, refined rapeseed oil 10.0wt%) 600.0kg, glucose (sweetener) 50.0kg, lactose (sweetener) 30.0kg, xanthan gum (thickener) 1.0kg, whey powder (filler) 50.0kg, glycerin 5.0kg, sucrose fatty acid ester (HLB=11.0) (water phase emulsifier) ​​2.0kg, polyglycerol ricinoleate (oil phase emulsifier) agent) 0.5kg, mono- and diglyceride fatty acid ester (oil phase emulsifier) ​​3.0kg, edible toast flavor (edible flavor) 1.0kg, β-carotene 0.005kg, deionized water 257.495kg.

[0049] Base oil SFC is: 10°C (38.5), 20°C (24.7), 25°C (21.9), 30°C (16.1), 35°C (11.3).

[0050] Embodiment 2 preparation method is the same as embodiment 1.

Embodiment 3

[0052] A sweet cream prepared from:

[0053] Base oil (refined palm oil 70.0wt%, refined coconut oil 22.0wt%, refined corn oil 8.0wt%) 400.0kg, xylitol (sweetener) 20.0kg, lactose (sweetener) 100.0kg, pectin (thickener) 1.0kg, gelatin (thickener) 3.0kg, maltodextrin (filler) 70.0kg, whole milk powder (filler) 80.0kg, glycerin 10.0kg, Tween (60) (water phase emulsification agent) 1.0kg, sodium caseinate (water phase emulsifier) ​​3.0kg, polyglycerol ricinoleate (oil phase emulsifier) ​​1.0kg, phospholipid (oil phase emulsifier) ​​2.0kg, edible chocolate flavor (edible flavor) 2.0kg, β-carotene 0.015kg, deionized water 306.985kg.

[0054] Base oil SFC is: 10°C (40.1), 20°C (23.9), 25°C (22.0), 30°C (16.3), 35°C (11.8).

[0055] Embodiment 3 preparation method is the same as embodiment 1.

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