Whipping cream for decorating and preparation method thereof

Abstract

The present invention provides a whipped cream for decorating and a preparation method thereof. The raw materials of the whipped cream for decorating include: cream, skim milk, an emulsifier and a thickener, wherein the emulsifier is selected from one or more of the group consisting of mono- and di-glycerol fatty acid esters, Tween 80, sucrose esters, phospholipids, lactic acid fatty acid glycerides, sodium stearoyl lactylate, acetylated mono- and di-glycerides, and propylene glycol fatty acid esters; and the thickener is selected from one or more of the group consisting of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan, guar gum, xanthan gum, locust bean gum, and sodium alginate. The whipped cream for decorating and the preparation method thereof of the present invention have the following advantages: in terms of flavor, it has a strong milky flavor and good mouth-melting properties, which are more in line with the taste habits of domestic consumers; in terms of stability, after the whipped cream is whipped by a chef machine, the effect of making decorated cakes is good, and it is refrigerated for 24 hours without deformation, and it is easy to operate.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to a whipped cream for decorating and a preparation method thereof. Background Art

[0002] At present, the baking industry is developing rapidly. The overall domestic light cream market is nearly 8 billion yuan, and imported light cream occupies a large market share in the domestic market. Imported light cream is mainly European and New Zealand. European light cream products are mainly Eiffel Tower and President. They have good taste and milky flavor, but poor stability in making decorated cakes and are prone to collapse and deformation. New Zealand light cream is mainly Anchor, with good product stability and application performance, but a slightly lower whipping rate (about 230%), slightly poor mouth-melting properties, and a strong buttery taste and poor milk flavor. Summary of the invention

[0003] Technical issues to be solved

[0004] The whipped cream in the prior art cannot simultaneously take into account stability when making decorated cakes and tastes such as milky flavor and melting properties.

[0005] Technical solutions to the problem

[0006] In order to solve the above technical problems, the present invention studies whipped cream for decorating and a preparation method thereof.

[0007] Specifically, according to one aspect of the present invention, there is provided a whipped cream for decorating, the raw materials of which include: light cream, skimmed milk, an emulsifier and a thickener, wherein the emulsifier is selected from one or more of the group consisting of mono- and di-glycerol fatty acid esters, Tween 80, sucrose esters, phospholipids, lactic acid fatty acid glycerides, sodium stearoyl lactylate, acetylated mono- and di-glycerides and propylene glycol fatty acid esters; and the thickener is selected from one or more of the group consisting of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan, guar gum, xanthan gum, locust bean gum and sodium alginate.

[0008] Optionally, based on the total weight of the whipped cream for decorating, the content of the emulsifier is 0.01 to 2.4%, preferably 0.09 to 1.2%, and more preferably 0.10 to 0.5%.

[0009] Optionally, based on the total weight of the whipped cream for decorating, the content of the thickener is 0.008-1.5%, preferably 0.04-1.0%, and more preferably 0.04-0.4%.

[0010] Optionally, based on the total weight of the whipped cream for decorating, the content of mono- and di-glycerol fatty acid esters is 0.1-0.5%, the content of Tween 80 is 0.02-0.1%, the content of sucrose ester is 0.01-0.2%, the content of phospholipids is 0.01-0.2%, the content of lactic acid fatty acid glyceride is 0.1-0.5%, the content of sodium stearoyl lactylate is 0.02-0.5%, the content of acetylated mono- and di-glycerides is 0.05-0.5%, and the content of propylene glycol fatty acid ester is 0.05-0.2%.

[0011] Optionally, based on the total weight of the whipped cream for decorating, the content of sodium carboxymethyl cellulose is 0.04-0.5%, the content of microcrystalline cellulose is 0.075-0.5%, the content of gellan gum is 0.01-0.05%, the content of carrageenan is 0.008-0.015%, the content of guar gum is 0.02-0.1%, the content of xanthan gum is 0.01-0.1%, the content of locust bean gum is 0.02-0.1%, and the content of sodium alginate is 0.01-0.1%.

[0012] Optionally, the emulsifier is selected from one or more of the group consisting of mono- and di-glycerol fatty acid esters, Tween 80, sucrose esters and phospholipids, preferably a combination of mono- and di-glycerol fatty acid esters, Tween 80 and phospholipids or a combination of mono- and di-glycerol fatty acid esters, Tween 80 and sucrose esters.

[0013] Optionally, the thickener is selected from one or more of the group consisting of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan and xanthan gum, preferably a combination of sodium carboxymethyl cellulose, microcrystalline cellulose and gellan gum.

[0014] Optionally, based on the total weight of the whipped cream for decorating, the content of the whipped cream is 80-90%; and / or the content of the skimmed milk is 10-20%.

[0015] According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned whipped cream for decorating, comprising:

[0016] A creaming step in which a portion of the fresh cream is heated to dissolve the emulsifier therein;

[0017] a skim milk material step of heating part of the skim milk to dissolve the thickener therein;

[0018] A first homogenization step, homogenizing the skimmed milk concentrate obtained in the skimmed milk material step for the first time;

[0019] a mixing step of uniformly mixing the cream obtained in the creaming step, the skimmed milk obtained in the first homogenizing step and the remaining cream;

[0020] a second homogenizing step, homogenizing the mixture obtained in the mixing step for a second time;

[0021] In the step of adjusting the volume, the remaining skim milk is used to adjust the volume;

[0022] An ultra-high temperature instantaneous sterilization step, wherein the mixture obtained in the volume setting step is sterilized by direct injection; and

[0023] The third homogenization step is to homogenize the sterilized mixture obtained in the ultra-high temperature instantaneous sterilization step for the third time.

[0024] Optionally, the cream-making step comprises heating part of the fresh cream to 65-75° C., dissolving the emulsifier therein, and making the cream for 15-20 minutes; and / or, the skim milk-making step comprises heating part of the skim milk to 65-75° C., dissolving the thickener therein, and making the cream under high shear for 15-20 minutes; and / or, in the mixing step, the mixing temperature is 65-75° C.

[0025] Optionally, in the first homogenization step, the homogenization temperature is 65-75° C., and the homogenization pressure is 50-150 bar.

[0026] Optionally, in the second homogenization step, the homogenization temperature is 65-75°C, the primary pressure is 15-30 bar, and the secondary pressure is 1-10 bar; and / or, in the third homogenization step, the homogenization temperature is 65-75°C, the primary pressure is 10-60 bar, and the secondary pressure is 5-15 bar.

[0027] Optionally, in the ultra-high temperature instantaneous sterilization step, the sterilization temperature is 138-147° C. and the holding time is 2-8 s.

[0028] Beneficial Effects

[0029] The whipped cream produced by the invention combines the advantages of mainstream products on the market. On the one hand, in terms of flavor, the whipped cream has a strong milky flavor and good palatability, which is more in line with the taste habits of domestic consumers; on the other hand, in terms of stability, after being whipped by a chef machine, the whipped cream has a good effect in making decorated cakes, does not deform after being refrigerated for 24 hours, and is easy to operate. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood through the following description of specific embodiments in conjunction with the accompanying drawings.

[0031] Figure 1 The stability of the decorated cakes according to the embodiments of the present invention and the comparative examples after being refrigerated for 24 hours is shown. DETAILED DESCRIPTION

[0032] In order to further elaborate on the technical features, purposes and beneficial effects of the present invention in more detail, the specific implementation modes of the present invention are described below, but the scope of the present invention is not limited thereto.

[0033] The raw materials and equipment used in the present invention, unless otherwise specified, are all commonly used raw materials and equipment in the art; the methods used in the present invention, unless otherwise specified, are all conventional methods in the art.

[0034] In the present invention, unless otherwise specified, % means % by weight.

[0035] The present invention uses animal fat as a main raw material, adds whole milk or skim milk to standardize the fat content of the product to 35% to 38%, and prepares a light cream product with a shelf life of 6 months when refrigerated at 2 to 8°C. The specific technical means are as follows.

[0036] By screening and optimizing the emulsifiers and thickeners in the formula, emulsifiers such as mono- and di-glycerol fatty acid esters, sucrose esters, and acetylated mono- and di-glycerides that can significantly increase the whipping rate, and thickeners such as xanthan gum, guar gum, carrageenan, and gellan gum that can significantly prolong the stability of the foam after whipping are screened out; the compound use of emulsifiers and thickeners provides a basis for the product to achieve its application performance.

[0037] At the same time, the homogenization and ultra-high temperature instantaneous sterilization (UHT) process are adjusted to improve the taste and flavor of the product.

[0038] The present invention adopts a total of three homogenization process processes: the homogenization process after the colloidization material (the first homogenization) solves the problem that thickeners mainly composed of carrageenan and gellan gum will form a gel structure in the whipping cream product as the shelf life is extended, resulting in increased viscosity, poor fluidity and reduced whipping rate of the whipping cream product, thereby ensuring the consistency of the sensory state of the whipping cream product during the shelf life; the homogenization process before UHT feeding (the second homogenization) ensures that the semi-finished products are mixed evenly before UHT feeding, and is also beneficial to the sterilization process of direct injection UHT; and the homogenization process after UHT (the third homogenization) can break up the large fat globule clusters formed after UHT sterilization, which helps to reduce the risk of fat floating and aggregation during the shelf life of the whipping cream product.

[0039] The present invention also adopts a direct-spray UHT sterilization method. The heat load intensity of tubular UHT sterilization is large, and the product's cooking taste and mouth-melting properties are relatively poor. The milk flavor of immersion UHT sterilization products is good but short-lived, but the product whipping rate is too high, the foam hardness after whipping is low, the mouthfeel is empty, the stability of making decorated cakes is poor, and the application performance cannot meet the requirements. Compared with tubular and immersion UHT sterilization methods, direct-spray UHT products have a strong milk flavor after whipping, good mouth-melting properties, fine foam, appropriate whipping rate, and high foam hardness, which are suitable for making decorated cakes.

[0040] The main features of the product of the present invention are in two aspects: on the one hand, it has good flavor and taste, obvious milk flavor, and is easy to match with other ingredients in the cake, such as fruit, flavor syrup, cake base, etc., to achieve flavor fusion; on the other hand, it has excellent application performance, which is mainly manifested in high whipping rate and good stability in making decorated cakes.

[0041] By screening and optimizing various materials such as emulsifiers, thickeners, stabilizers, etc., the formula is optimized and designed to achieve good application performance of the product. Through the adjustment of the three-step homogenization process (homogenization of colloids after material processing, homogenization before UHT feeding, and aseptic homogenization after UHT), UHT sterilization method (direct injection sterilization, direct injection sterilization method for light cream products is less studied in China), etc., the good flavor and taste of the product are achieved. Finally, through the compound adjustment of the formula and process, the overall excellent taste and application performance of the product are achieved.

[0042] Preparation method

[0043] a. Formulation

[0044] 1. Milk source: 80-90% fresh cream and 10-20% skimmed milk.

[0045] The milk source is animal fat. Compared with plant fat and mixed animal and plant fat, it has a purer taste, natural milk flavor, no flavor added, and is natural and healthy.

[0046] Fresh cream is the main raw material of the product and the source of fat. Skim milk is mainly used to dissolve thickeners and standardize fat content. The screening and optimization of emulsifiers, thickeners, stabilizers, etc. in the formula are the basis for achieving high whipping rates and stable decorating performance.

[0047] 2. Emulsifier: one or more selected from the group consisting of 0.1-0.5% mono- and di-glycerol fatty acid esters, 0.02-0.1% Tween 80, 0.01-0.2% sucrose esters, 0.01-0.2% phospholipids, 0.1-0.5% lactic acid fatty acid glycerides, 0.05-0.5% sodium stearoyl lactylate, 0.05-0.5% acetylated mono- and di-glycerides, and 0.05-0.2% propylene glycol fatty acid esters.

[0048] 3. Thickener: one or more selected from the group consisting of 0.075-0.5% sodium carboxymethyl cellulose, 0.075-0.5% microcrystalline cellulose, 0.01-0.05% gellan gum, 0.008-0.015% carrageenan, 0.02-0.1% guar gum, 0.01-0.1% xanthan gum, 0.02-0.1% locust bean gum and 0.01-0.1% sodium alginate.

[0049] Emulsifiers and thickeners can mainly achieve the stability of the sensory performance of the product during the shelf life, without fat floating, no water precipitation and ensuring good fluidity, while achieving the whipping performance of the product. The foam paste of the product is stabilized after whipping, and the shape retention of the decorated cake is improved, making it less likely to collapse and deform. Emulsifiers and thickeners provide whipped cream products with good stability during the shelf life (no water precipitation, no fat floating, good fluidity) and the best application performance (high whipping rate, good shape retention for decorated cakes, and less likely to collapse and deform).

[0050] b. Process

[0051] 1. Cream blending: Heat some fresh cream to 65-75°C, dissolve the emulsifier in it, and blend for 15-20 minutes.

[0052] 2. Skim milk material: Heat part of the skim milk to 65-75°C, dissolve the thickener in it, and high shear material for 15-20 minutes.

[0053] Although skimmed milk can also be used to dissolve all additives (emulsifiers, thickeners), it may result in a higher viscosity change during the shelf life of the product.

[0054] 3. Homogenization after colloidization (first homogenization): Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 65-75° C. and a homogenization pressure of 50-150 bar.

[0055] Homogenization of the colloidal concentrate after the decomposition of the materials can solve the problem that the thickeners mainly composed of carrageenan and gellan gum in the whipped cream products will form a gel structure as the shelf life increases, which in turn leads to an increase in the viscosity of the whipped cream products, a deterioration in fluidity, and a decrease in the whipping rate, thereby ensuring the consistency of the sensory state of the whipped cream products during the shelf life. However, if the homogenization process after the decomposition of the colloidal concentrate is cancelled, the viscosity of the product will increase significantly, the fluidity will deteriorate, and the whipping rate will decrease significantly during the shelf life.

[0056] 4. Mixing: Evenly mix the cream after the materials are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream at a mixing temperature of 65-75°C.

[0057] 5. Pre-homogenization (second homogenization): The mixture in step 4 is pre-homogenized at a homogenization temperature of 65-75° C., a primary pressure of 15-30 bar, and a secondary pressure of 1-10 bar.

[0058] Homogenization before UHT sterilization can ensure that the various components in the ingredients are mixed evenly, and it is also beneficial to ensure the sterilization process of direct injection UHT. The homogenization process of the colloidal concentrate after the material is quenched and the addition of the homogenization step before UHT sterilization can cooperate with the sterilization method of direct injection UHT to ensure the relative stability of the viscosity and fluidity of the product during the shelf life and ensure the sensory state of the product. However, if the homogenization process before UHT is cancelled, there may be a large difference in viscosity between samples of the same batch after the product is subjected to direct injection UHT.

[0059] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0060] 7. Sterilization: UHT (direct spray sterilization, 138-147°C, 2-8s).

[0061] The UHT sterilization process ensures the commercial sterility and long shelf life of the product. If the direct spray sterilization is changed to other sterilization methods, the taste and aroma of the product cannot meet the expected requirements. At present, the tubular sterilization method is mainly used in most cases, and immersion sterilization has been studied in a few cases. The tubular sterilization intensity is high, and the products often have a cooking taste. The immersion sterilization method has a low viscosity of the product, and the foam softens quickly after whipping. The foam has a weak physical feel, the taste is empty, and the milk flavor is short. The use of direct spray sterilization can achieve good flavor penetration and mouthfeel of the product, and the milk flavor is rich. The UHT direct spray sterilization process can provide the product with good mouthfeel and milk flavor, making the product itself mellow in flavor, and at the same time, the flavor fusion effect is good when used with other materials.

[0062] However, compared with tube sterilization, direct spray sterilization also has the problem of high whipping rate but insufficient foam whipping hardness. Therefore, in the process of formula screening, emulsifiers and thickeners that can improve the hardness and stability of the foam after whipping were selected. However, as the shelf life increases, the viscosity of the whipped cream product increases significantly, the fluidity deteriorates, a slight sense of accumulation appears, and the whipping rate is greatly reduced. After multiple tests and analyses, the possible reason is that the colloid in the thickener weakly gels as the shelf life increases, causing the whipped cream to slightly clump and the sensory perception to deteriorate. Therefore, after a large number of tests, by further adjusting the process and parameters, adding a homogenization process after the colloidization material and a homogenization process before UHT feeding, this problem of direct spray UHT whipped cream products was solved.

[0063] 8. Homogenization after sterilization (third homogenization): the homogenization temperature is 65-75°C, the first-level pressure is 10-60 bar, and the second-level pressure is 5-15 bar.

[0064] 9. Filling: Cool to 8-25℃ and fill aseptically.

[0065] 10. Storage: 2-8°C.

[0066] Examples and Comparative Examples

[0067] Example 1

[0068] a. Formulation

[0069] 1. Milk source: 85.47% fresh cream and 14.02% skim milk.

[0070] 2. Emulsifier: 0.12% mono- and di-glycerol fatty acid esters, 0.03% Tween 80 and 0.03% phospholipids.

[0071] 3. Thickeners: 0.08% sodium carboxymethyl cellulose, 0.22% microcrystalline cellulose and 0.03% gellan gum.

[0072] b. Process

[0073] 1. Cream blending: Heat fresh cream to 70°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0074] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 15 minutes.

[0075] 3. Homogenization after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 75° C. and a homogenization pressure of 100 bar.

[0076] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0077] 5. Pre-homogenization: The mixture in step 4 is pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 5 bar.

[0078] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0079] 7. Sterilization: UHT (direct spray sterilization, 142℃, 3s).

[0080] 8. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 50bar, and secondary pressure is 10bar.

[0081] 9. Filling: Cool to 20℃ and fill aseptically.

[0082] 10. Storage: 6℃.

[0083] Example 2

[0084] a. Formulation

[0085] 1. Milk source: 88% fresh cream and 11.45% skim milk.

[0086] 2. Emulsifier: 0.1% mono- and di-glycerol fatty acid esters, 0.03% Tween 80 and 0.05% sucrose esters.

[0087] 3. Thickeners: 0.1% sodium carboxymethyl cellulose, 0.25% microcrystalline cellulose and 0.02% gellan gum.

[0088] b. Process

[0089] 1. Cream blending: Heat fresh cream to 68°C, dissolve the emulsifier in it, and blend for 18 minutes.

[0090] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 20 minutes.

[0091] 3. Homogenization after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 75° C. and a homogenization pressure of 100 bar.

[0092] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0093] 5. Pre-homogenization: The mixture in step 4 is pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 10 bar.

[0094] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0095] 7. Sterilization: UHT (direct spray sterilization, 142℃, 4s).

[0096] 8. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 60bar, and secondary pressure is 5bar.

[0097] 9. Filling: Cool to 20℃ and fill aseptically.

[0098] 10. Storage: 6℃.

[0099] Example 3

[0100] a. Formulation

[0101] 1. Milk source: 87.5% fresh cream and 12.13% skim milk.

[0102] 2. Emulsifier: 0.2% mono- and di-glycerol fatty acid esters, 0.05% Tween 80 and 0.02% sodium stearoyl lactylate.

[0103] 3. Thickeners: 0.018% xanthan gum, 0.07% guar gum and 0.012% carrageenan.

[0104] b. Process

[0105] 1. Cream blending: Heat fresh cream to 68°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0106] 2. Skim milk processing: Heat the skim milk to 70°C, dissolve the thickener in it, and high shear process for 20 minutes.

[0107] 3. Homogenize after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 70° C. and a homogenization pressure of 80 bar.

[0108] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0109] 5. Pre-homogenization: The mixture in step 4 is pre-homogenized at a homogenization temperature of 70°C, a primary pressure of 20 bar, and a secondary pressure of 8 bar.

[0110] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0111] 7. Sterilization: UHT (direct spray sterilization, 144℃, 4s).

[0112] 8. Homogenization after sterilization: homogenization temperature is 70℃, primary pressure is 35bar, and secondary pressure is 15bar.

[0113] 9. Filling: Cool to 20℃ and fill aseptically.

[0114] 10. Storage: 6℃.

[0115] Example 4

[0116] a. Formulation

[0117] 1. Milk source: 82% fresh cream and 17.51% skim milk.

[0118] 2. Emulsifier: 0.2% lactic acid glyceride and 0.03% Tween 80.

[0119] 3. Thickeners: 0.04% sodium carboxymethyl cellulose, 0.2% microcrystalline cellulose and 0.02% locust bean gum.

[0120] b. Process

[0121] 1. Cream blending: Heat fresh cream to 70°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0122] 2. Skim milk processing: Heat the skim milk to 70°C, dissolve the thickener in it, and high shear process for 18 minutes.

[0123] 3. Homogenize after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 70° C. and a homogenization pressure of 120 bar.

[0124] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0125] 5. Pre-homogenization: The mixture in step 4 is pre-homogenized at a homogenization temperature of 70°C, a primary pressure of 25 bar, and a secondary pressure of 10 bar.

[0126] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0127] 7. Sterilization: UHT (direct spray sterilization, 145℃, 4s)

[0128] 8. Homogenization after sterilization: homogenization temperature is 70℃, primary pressure is 40bar, and secondary pressure is 15bar.

[0129] 9. Filling: Cool to 20℃ and fill aseptically.

[0130] 10. Storage: 6℃.

[0131] Comparative Example 1

[0132] a. Formulation

[0133] 1. Milk source: 88% fresh cream and 11.45% skim milk.

[0134] 2. Emulsifier: 0.1% mono- and di-glycerol fatty acid esters, 0.03% Tween 80 and 0.05% sucrose esters.

[0135] 3. Thickeners: 0.1% sodium carboxymethyl cellulose, 0.25% microcrystalline cellulose and 0.02% gellan gum.

[0136] b. Process

[0137] 1. Cream blending: Heat fresh cream to 68°C, dissolve the emulsifier in it, and blend for 18 minutes.

[0138] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 20 minutes.

[0139] 3. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the ingredients are blended in step 2, and the remaining cream evenly.

[0140] 4. Pre-homogenization: The mixture in step 3 is pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 10 bar.

[0141] 5. Adjust the volume: According to the required fat index of the product, use skim milk to adjust the volume and mix evenly.

[0142] 6. Sterilization: UHT (direct spray sterilization, 142℃, 4s).

[0143] 7. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 60bar, and secondary pressure is 5bar.

[0144] 8. Filling: Cool to 20℃ and fill aseptically.

[0145] 9. Storage: 6℃.

[0146] Comparative Example 2

[0147] a. Formulation

[0148] 1. Milk source: 87.5% fresh cream and 12.13% skim milk.

[0149] 2. Emulsifier: 0.2% mono- and di-glycerol fatty acid esters, 0.05% Tween 80 and 0.02% sodium stearoyl lactylate.

[0150] 3. Thickeners: 0.018% xanthan gum, 0.07% guar gum and 0.012% carrageenan.

[0151] b. Process

[0152] 1. Chemical processing: Heat part of skim milk and part of cream to 75°C, add mono- and di-glycerides, high shear for 10 minutes, stop heating, pass cold water to reduce the temperature of the liquid to 45°C, add Tween 80, carboxymethyl cellulose and microcrystalline cellulose, high shear for 10 minutes.

[0153] 2. Mixing: Mix part of the skim milk and part of the cream after the ingredients are dissolved in step 1 with the remaining cream.

[0154] 3. Volume adjustment: According to the required fat index of the product, use skim milk to adjust the volume and mix evenly.

[0155] 4. Sterilization: UHT (direct spray sterilization, 144℃, 4s).

[0156] 5. Homogenization after sterilization: homogenization temperature is 70℃, primary pressure is 35bar, and secondary pressure is 15bar.

[0157] 6. Filling: Cool to 20℃ and fill aseptically.

[0158] 7. Storage: 6℃.

[0159] Comparative Example 3

[0160] a. Formulation

[0161] 1. Milk source: 85.47% fresh cream and 14.02% skim milk.

[0162] 2. Emulsifier: 0.12% mono- and di-glycerol fatty acid esters, 0.03% Tween 80 and 0.03% phospholipids.

[0163] 3. Thickeners: 0.08% sodium carboxymethyl cellulose, 0.22% microcrystalline cellulose and 0.03% gellan gum.

[0164] b. Process

[0165] 1. Cream blending: Heat fresh cream to 70°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0166] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 15 minutes.

[0167] 3. Homogenization after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 75° C. and a homogenization pressure of 100 bar.

[0168] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0169] 5. Pre-homogenization: The mixture in step 4 was pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 5 bar.

[0170] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0171] 7. Sterilization: UHT (immersion sterilization, 142°C, 3s).

[0172] 8. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 50bar, and secondary pressure is 10bar.

[0173] 9. Filling: Cool to 20℃ and fill aseptically.

[0174] 10. Storage: 6℃.

[0175] Comparative Example 4

[0176] a.Formula:

[0177] 1. Milk source: 85.47% fresh cream and 14.02% skim milk.

[0178] 2. Emulsifier: 0.12% mono- and di-glycerol fatty acid esters, 0.03% Tween 80 and 0.03% phospholipids.

[0179] 3. Thickeners: 0.08% sodium carboxymethyl cellulose, 0.22% microcrystalline cellulose and 0.03% gellan gum.

[0180] b. Process

[0181] 1. Cream blending: Heat fresh cream to 70°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0182] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 15 minutes.

[0183] 3. Homogenization after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 75° C. and a homogenization pressure of 100 bar.

[0184] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0185] 5. Pre-homogenization: The mixture in step 4 was pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 5 bar.

[0186] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0187] 7. Sterilization: UHT (tubular sterilization, 139°C, 4s).

[0188] 8. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 50bar, and secondary pressure is 10bar.

[0189] 9. Filling: Cool to 20℃ and fill aseptically.

[0190] 10. Storage: 6℃.

[0191] Comparative Example 5

[0192] a. Formulation

[0193] 1. Milk source: 85% fresh cream and 14.3% skim milk.

[0194] 2. Emulsifier: 0.2% sodium stearoyl lactylate and 0.15% acetylated mono- and di-glycerides.

[0195] 3. Thickener: 0.1% sodium carboxymethyl cellulose and 0.25% microcrystalline cellulose.

[0196] b. Process

[0197] 1. Cream blending: Heat fresh cream to 70°C, dissolve the emulsifier in it, and blend for 15 minutes.

[0198] 2. Skim milk processing: Heat the skim milk to 75°C, dissolve the thickener in it, and high shear process for 15 minutes.

[0199] 3. Homogenization after colloidization: Homogenize the skimmed milk concentrate after colloidization in step 2 at a homogenization temperature of 75° C. and a homogenization pressure of 100 bar.

[0200] 4. Mixing: Mix the cream after the ingredients are blended in step 1, the skimmed milk after the homogenization in step 3 and the remaining cream evenly.

[0201] 5. Pre-homogenization: The mixture in step 4 was pre-homogenized at a homogenization temperature of 75°C, a primary pressure of 25 bar, and a secondary pressure of 5 bar.

[0202] 6. Make sure the volume is adjusted according to the fat index required by the product and mix well.

[0203] 7. Sterilization: UHT (direct spray sterilization, 142℃, 3s)

[0204] 8. Homogenization after sterilization: homogenization temperature is 75℃, primary pressure is 50bar, and secondary pressure is 10bar.

[0205] 9. Filling: Cool to 20℃ and fill aseptically.

[0206] 10. Storage: 6℃.

[0207] Test Method

[0208] A. Sensory test

[0209] Observe the fat floating, water separation and fluidity of the product.

[0210] B. Viscosity test

[0211] A Brookfield DV-3 viscometer was used as the testing device, wherein the rotor model was LV2, the rotation speed was 10 r / min, the measuring time was 30 s, and the sample temperature was 10°C.

[0212] C. Test of the rate of discharge

[0213] Take an empty weighing cup and weigh it, record it. Pour the cream in, weigh the full cup of cream m1 and record it. Take 1L (about 980g) whipping cream sample, whip the whipping cream with a whipper (KitchenAid 5K5SS) at gear 6 (speed 184r / min) to the end of the whipping, take 1 cup of whipped sample, weigh it m2 and record it. Calculate the whipping rate, whipping rate = m1 / m2*100%.

[0214] The test results of sensory, viscosity and whipping rate are shown in Table 1 below.

[0215] Table 1: Test results of sensory, viscosity and whipping rate

[0216]

[0217] Compare Example 1 using a direct spray sterilization method with Comparative Example 3 using an immersion sterilization method and Comparative Example 4 using a tube sterilization method. In terms of sensory perception, Example 1 and Comparative Example 4 are both normal, while Comparative Example 3 exhibits water precipitation. In terms of viscosity, Example 1 using a direct spray sterilization method is higher than Comparative Example 3 using an immersion sterilization method; but lower than Comparative Example 4 using a tube sterilization method (Comparative Example 4 has a slightly higher viscosity and slightly worse fluidity). In terms of whipping rate, Example 1 using a direct spray sterilization method is higher than Comparative Example 4 using a tube sterilization method; although lower than Comparative Example 3 using an immersion sterilization method, the formula and process of the present invention can still provide a higher whipping rate.

[0218] Comparing Example 2 in which the material is homogenized after colloidization with Comparative Example 1 in which the material is not homogenized after colloidization, Example 2 according to the present invention has good fluidity and low viscosity, that is, the homogenization process after colloidization of the present invention can ensure the stability of viscosity and good fluidity of the sample during the shelf life.

[0219] Comparing Example 3 using the chemical material process with Comparative Example 2 not using the chemical material process, Example 3 according to the present invention has good fluidity and a high whipping rate, that is, the chemical material process of the present invention can ensure the fluidity of the sample and improve the whipping rate.

[0220] Examples 1 to 4 can all ensure the sensory state of the samples during their shelf life, better fluidity and viscosity, and have a higher whipping rate.

[0221] D. Taste preference test

[0222] 30 testers were randomly selected to taste the above whipped samples, evaluate the appearance, taste, flavor and texture, and score them according to their preference (1 to 10 points, the higher the score, the more they like it). The scoring results were summarized, the average score was calculated, and the scoring results were recorded.

[0223] The test results of taste preference are shown in Table 2 below.

[0224] Table 2: Test results of taste preference

[0225] Experimental Group Appearance odor Flavor texture Overall average score Example 1 9.5 9 9.5 9 9.25 Example 2 9 9 9 9 9 Example 3 9 9 9 9.5 9.125 Example 4 8.5 9 8.5 8.5 8.625 Comparative Example 1 8 7 6 6.5 6.875 Comparative Example 2 8 7.5 7 6 7.125 Comparative Example 3 8 8 7 5 7 Comparative Example 4 8 6 4 7 6.25 Comparative Example 5 8 7 8 7 7.5

[0226] In terms of appearance, the difference between Examples 1 to 4 and Comparative Examples 1 to 5 is small. In terms of smell, the difference between Examples 1 to 4 and Comparative Examples 1 to 5 is also slight. However, in terms of flavor, Examples 1 to 4 are much higher than Comparative Examples 1 to 5. In terms of texture, Examples 1 to 4 also have obvious advantages over Comparative Examples 1 to 5. In particular, comparing Example 2 with Comparative Example 1, which only differs in the homogenization process after colloidization, Example 3 with Comparative Example 2, which differs in the material processing, Example 1 with Comparative Examples 3 and Comparative Example 4, which differ only in the UHT process, and Example 1 with Comparative Example 5, which differs only in the combination of emulsifiers and thickeners, the products of Examples 1 to 5 are significantly different from the products of Comparative Examples 3 to 5, that is, the overall preference of Example 1 is higher than that of Comparative Examples 1 to 5. It can be seen that the formula and process of the present invention can significantly improve the flavor and texture of the foam after whipping the light cream.

[0227] E. Decoration test

[0228] Use the whipped samples to make decorated cakes and place them in the refrigerator for 24 hours. Observe the difference in the degree of deformation of the cakes before and after.

[0229] The test results of the decoration are as follows Figure 1 As shown. After the decorated cakes of Examples 1 to 4 were refrigerated for 24 hours, no obvious collapse or deformation occurred. However, the decorated cakes of Comparative Examples 1, 2, 3 and 5 all underwent obvious deformation and tipping; the decorated cake of Comparative Example 4 was slightly deformed, but still within an acceptable range. In particular, comparing Example 2 with Comparative Example 1, which only differed in the homogenization process after colloidization, Example 3 with Comparative Example 2, which differed in the colloidization process, and Example 1 with Comparative Example 5, which only differed in the combination of emulsifiers and thickeners, the whipped cream products produced by the formula and process of the present invention can provide excellent stability when used in baking channels and making decorated cakes.

[0230] Possibility of industrial application

[0231] The light cream for decorating cakes of the present invention combines the advantages of mainstream products in the market. On the one hand, in terms of flavor, the light cream has a strong milky flavor and good mouth-melting properties, which is more in line with the taste habits of domestic consumers; on the other hand, in terms of stability, the light cream has a good effect in making decorated cakes after being whipped by a chef machine, does not deform after being refrigerated for 24 hours, and is easy to operate. The product can meet the requirements of most customers in the domestic market, improve the shortcomings of existing products in the market, and has great market prospects.

Claims

1. A method for preparing whipped cream for decorating, characterized in that: include: A creaming step in which a portion of the fresh cream is heated to dissolve the emulsifier therein; a skim milk material step of heating part of the skim milk to dissolve the thickener therein; A first homogenization step, homogenizing the skimmed milk concentrate obtained in the skimmed milk material step for the first time; a mixing step of uniformly mixing the cream obtained in the creaming step, the skimmed milk obtained in the first homogenizing step and the remaining cream; a second homogenizing step, homogenizing the mixture obtained in the mixing step for a second time; In the step of adjusting the volume, the remaining skim milk is used to adjust the volume; The ultra-high temperature instantaneous sterilization step is to sterilize the mixture obtained in the volume setting step by direct spraying; as well as The third homogenization step is to homogenize the sterilized mixture obtained in the ultra-high temperature instantaneous sterilization step for the third time. The raw materials of the whipped cream for decorating flowers include: light cream, skimmed milk, emulsifier and thickener. Wherein, the emulsifier is a combination of mono- and di-glycerol fatty acid esters, Tween 80 and phospholipids, a combination of mono- and di-glycerol fatty acid esters, Tween 80 and sucrose esters, or a combination of mono- and di-glycerol fatty acid esters, Tween 80 and sodium stearoyl lactylate; and the thickener is a combination of sodium carboxymethyl cellulose, microcrystalline cellulose and gellan gum, or a combination of xanthan gum, guar gum and carrageenan. Based on the total weight of the whipped cream for decorating, the content of mono- and diglycerol fatty acid esters is 0.1-0.5%, the content of Tween 80 is 0.02-0.1%, the content of sucrose ester is 0.01-0.2%, the content of phospholipids is 0.01-0.2%, and the content of sodium stearoyl lactylate is 0.02-0.5%; based on the total weight of the whipped cream for decorating, the content of sodium carboxymethyl cellulose is 0.04-0.5%, the content of microcrystalline cellulose is 0.075-0.5%, the content of gellan gum is 0.01-0.05%, the content of carrageenan is 0.008-0.015%, the content of guar gum is 0.02-0.1%, and the content of xanthan gum is 0.01-0.1%.

2. The preparation method according to claim 1, characterized in that: Based on the total weight of the whipped cream for decorating, the content of the whipped cream is 80-90%; and / or the content of the skimmed milk is 10-20%.

3. The preparation method according to claim 1 or 2, characterized in that: The step of creaming comprises heating part of the fresh cream to 65-75° C., dissolving the emulsifier therein, and creaming for 15-20 min; and / or, the step of skimmed milking comprises heating part of the skimmed milk to 65-75° C., dissolving the thickener therein, and creaming under high shear for 15-20 min; and / or, in the mixing step, the mixing temperature is 65-75° C.

4. The preparation method according to claim 1 or 2, characterized in that In the first homogenization step, the homogenization temperature is 65-75° C. and the homogenization pressure is 50-150 bar.

5. The preparation method according to claim 1 or 2, characterized in that: In the second homogenization step, the homogenization temperature is 65-75°C, the primary pressure is 15-30 bar, and the secondary pressure is 1-10 bar; and / or, in the third homogenization step, the homogenization temperature is 65-75°C, the primary pressure is 10-60 bar, and the secondary pressure is 5-15 bar.

6. The preparation method according to claim 1 or 2, characterized in that: In the ultra-high temperature instantaneous sterilization step, the sterilization temperature is 138-147° C. and the holding time is 2-8 seconds.

Images