Coconut cream and method of making same

Abstract

The application provides a coconut cream and a preparation method thereof, and the coconut cream comprises the following raw materials in parts by weight: 90-110 parts of coconut oil, 0.5-0.8 parts of microcrystalline cellulose, 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.20-0.70 parts of a colloid and 2-5 parts of protein; the colloid is at least one of xanthan gum, carrageenan or guar gum; and the protein is at least one of coconut meat protein, casein protein, silk fibroin, soybean protein isolate or whey protein. The coconut cream is prepared by taking pure coconut oil as a main raw material, taking microcrystalline cellulose and xanthan gum as additives and combining silk fibroin, soybean protein isolate and whey protein, and the coconut cream has the advantages of stable structure network, good low-temperature storage property, high whipping rate and hardness, no whey leakage rate, good smearing property and excellent piping performance.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a coconut cream and a preparation method thereof. BACKGROUND

[0002] Whipped cream has a long history in the West and is often used with sweet foods in daily life. The preparation of traditional whipped cream usually requires animal butter (such as butter) or hydrogenated vegetable oil (such as hardened palm oil) as the main raw material for production.

[0003] A coconut cream is prepared by using pure coconut oil as the main raw material and adding microcrystalline cellulose, colloid and protein as additives. The effects of microcrystalline cellulose, colloid and protein on the properties of the coconut cream are studied. The coconut cream has a relatively stable structural network and good low-temperature storage properties, and few people have studied it. SUMMARY

[0004] In view of this, the present application aims to provide a coconut cream and a preparation method thereof.

[0005] The technical scheme of the present application is as follows:

[0006] The coconut cream comprises the following raw materials in parts by weight: 90-110 parts of coconut oil, 0.5-0.8 parts of microcrystalline cellulose, 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.20-0.70 parts of colloid and 2-5 parts of protein.

[0007] The colloid is at least one of xanthan gum, carrageenan or guar gum, and the protein is at least one of coconut meat protein, casein protein, silk fibroin, soybean protein isolate or whey protein.

[0008] Preferably, the coconut cream comprises the following raw materials in parts by weight: 100 parts of coconut oil, 0.65 parts of microcrystalline cellulose, 0.2 parts of sodium carboxymethyl cellulose, 0.40 parts of colloid and 3 parts of protein.

[0009] Preferably, the colloid is xanthan gum, and the mass ratio of silk fibroin, soybean protein isolate and whey protein is 2-4:2-4:1-2.

[0010] More preferably, the coconut meat protein is coconut protein isolate obtained by buffer extraction from fresh coconut meat, and the preparation method of the coconut protein comprises: crushing, drying and defatting fresh coconut meat to obtain defatted coconut powder, adding 0.1-0.2 mol / L phosphate buffer solution to the defatted coconut powder according to a certain proportion to extract, purify and dry the protein, and obtaining the coconut protein isolate.

[0011] The silk fibroin is a silk fibroin dispersion liquid, and the preparation method of the silk fibroin dispersion liquid comprises: adding water to silk fibroin powder, stirring, adding an ethanol solution, water-bathing, centrifuging, taking the precipitate and adding water to obtain the silk fibroin dispersion liquid.

[0012] More preferably, the weight volume ratio of the material liquid is 1g:25-30mL, and water is added in the silk fibroin powder.

[0013] More preferably, the volume concentration of the ethanol solution is 80%-85%, the temperature of the water bath is 30-35℃, and the time of the water bath is 1-2h.

[0014] More preferably, the mass ratio of the precipitation and water is 1:5-8.

[0015] The application provides the preparation method of the coconut cream, which comprises the following preparation steps:

[0016] S1: mixing sodium carboxymethyl cellulose and protein, adding water, stirring to obtain a premix; adding microcrystalline cellulose in coconut oil, preheating, adding the premix while stirring to obtain a preparation;

[0017] S2: heating the preparation, and keeping the temperature at 80-88℃ for 3-10min to obtain an emulsion;

[0018] S3: homogenizing the emulsion to obtain a homogenate;

[0019] S4: sterilizing the homogenate by high-pressure sterilization to obtain sterilized homogenate;

[0020] S5: ice-bathing the sterilized homogenate, rapidly cooling to 2-5℃, and then aging at 2-5℃ for 20-28h.

[0021] Preferably, in step S1, the preheating temperature is 70-80℃, and the stirring rate is 800-1200r / min; the shear action (such as oscillation, shaking, stirring, etc.) applied to the emulsion by the outside can accelerate the system to be unstable, at this time, the collision frequency between fat globules increases, and part of the coalescence occurs and develops.

[0022] Preferably, in step S3, the homogenization pressure is 10-15Mpa, and the homogenization times is 1-2 times.

[0023] Compared with the prior art, the application has the following beneficial effects:

[0024] The application uses pure coconut oil as the main raw material, microcrystalline cellulose and xanthan gum as additives, and combines silk fibroin, soybean protein isolate and whey protein to prepare a coconut plant cream with a relatively stable structure network and good low-temperature storage property, the coconut cream has a relatively high whipping rate and hardness, no whey leakage rate, good smearing property and excellent piping performance.

[0025] The application enriches the types of coconut processing products, and provides a coconut plant cream with stability, good piping performance and good low-temperature storage property. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 Figure 4 is a graph showing the rheological properties of each group of coconut cream, wherein cream sample 9 is Example 2, cream sample 6 is Example 1 Formula 1-1, cream sample 3 is Example 1 Formula 1, cream sample 8 is Example 1 Formula 1-2, cream sample 2 is Example 1 Formula 1-3, cream sample 7 is Example 1 Formula 1-4, cream sample 4 is Example 1 Formula 1-5, and cream sample 1 is Example 1 Formula 1-6;

[0027] Figure 2 Figure 5 is a microscope observation graph (X40) of the inverted whipped sample of Example 1 Formula 1;

[0028] Figure 3 Figure 6 is a microscope observation graph (X40) of the inverted whipped sample of Example 2;

[0029] Figure 4 Figure 7 is a microscope observation graph (X40) of the inverted whipped sample of Example 3;

[0030] Figure 5 Figure 8 is a microscope observation graph (X40) of the inverted whipped sample of Example 4;

[0031] Figure 6 Figure 9 is a microscope observation graph (X40) of the inverted whipped sample of Comparative Example 1;

[0032] Figure 7 Figure 10 is a photo of the cream obtained from Example 1 Formula 1. DETAILED DESCRIPTION

[0033] In order to better understand the technical content of the present application, specific examples are provided below to further illustrate the present application.

[0034] The experimental methods used in the embodiments of the present application are all conventional methods unless otherwise specified.

[0035] The materials, reagents, etc. used in the embodiments of the present application can be obtained from commercial channels unless otherwise specified.

[0036] Example 1

[0037] Formula 1 of the coconut cream is: 100 parts of coconut oil, 0.65 parts of microcrystalline cellulose, 0.2 parts of sodium carboxymethyl cellulose, 0.40 parts of xanthan gum, and 3 parts of protein;

[0038] Among them, the protein is a silk fibroin dispersion solution, soybean protein isolate and whey protein with a mass ratio of 3:3:1;

[0039] The preparation method of the silk fibroin dispersion liquid is as follows: 1 g of silk fibroin powder is added with water in a volume ratio of 30 mL, the pH is adjusted to 8.5, stirring is performed, 85% v / v ethanol solution is added, water bath is performed at 30-35°C for 2 h, centrifugation is performed, the precipitate is taken, 6 times by weight of water is added, and the silk fibroin dispersion liquid is obtained.

[0040] Formula 1-1: coconut oil 100 parts, microcrystalline cellulose 0.75 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and protein 3 parts;

[0041] Formula 1-2: coconut oil 100 parts, microcrystalline cellulose 0.55 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and protein 3 parts;

[0042] Formula 1-3: coconut oil 100 parts, microcrystalline cellulose 0.40 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and protein 3 parts;

[0043] Formula 1-4: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.30 parts, and protein 3 parts;

[0044] Formula 1-5: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.20 parts, and protein 3 parts;

[0045] Formula 1-6: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.1 parts, xanthan gum 0.40 parts, and protein 3 parts.

[0046] The protein ratio of the above-mentioned formulas 1-1 to 1-6 and the preparation method of the silk fibroin dispersion liquid are the same as those of formula 1 of the embodiment.

[0047] Embodiment 2

[0048] The formula of the coconut butter is: coconut oil 110 parts, microcrystalline cellulose 0.8 parts, sodium carboxymethyl cellulose 0.3 parts, colloid 0.70 parts, and protein 5 parts;

[0049] The colloid is xanthan gum and guar gum in a mass ratio of 1:1;

[0050] The protein is silk fibroin dispersion liquid, soybean protein isolate, and whey protein in a mass ratio of 2:2:1;

[0051] The preparation method of the silk fibroin dispersion liquid is as follows: 1 g of silk fibroin powder is added with water in a volume ratio of 30 mL, the pH is adjusted to 8.5, stirring is performed, 85% v / v ethanol solution is added, water bath is performed at 30-35°C for 2 h, centrifugation is performed, the precipitate is taken, 6 times by weight of water is added, and the silk fibroin dispersion liquid is obtained.

[0052] Example 3

[0053] The formula of the coconut cream is: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and protein 3 parts.

[0054] The protein is silk fibroin, soybean protein isolate, and whey protein in a mass ratio of 3:3:1.

[0055] Example 4

[0056] The formula of the coconut cream is: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and soybean protein isolate 3 parts.

[0057] The preparation steps of the coconut cream of the above Examples 1-4 are as follows:

[0058] S1: Mix sodium carboxymethyl cellulose and protein, add water, and stir at a stirring rate of 1000 r / min to obtain a premix; add microcrystalline cellulose to coconut oil, preheat to 75℃, and add the premix while stirring at a stirring rate of 1000 r / min to obtain a preparation;

[0059] S2: Heat the preparation and keep it at 85℃ for 5 min to obtain an emulsion;

[0060] S3: Homogenize the emulsion at 15 MPa for a total of 2 times to obtain a homogenate;

[0061] S4: Sterilize the homogenate by autoclaving to obtain a sterilized homogenate;

[0062] S5: Perform ice bath on the sterilized homogenate, quickly cool it to 4℃, and then place it in a 4℃ environment for aging for 20-28 h.

[0063] Comparative Example 1

[0064] The difference between this comparative example and Example 1 is that the formula is adjusted as follows:

[0065] The formula of the coconut cream is: coconut oil 100 parts, glyceryl monostearate 0.3 parts, sucrose ester 0.2 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts, and protein 3 parts.

[0066] The protein is silk fibroin dispersion, soybean protein isolate, and whey protein in a mass ratio of 3:3:1.

[0067] The preparation method of the silk fibroin dispersion liquid is as follows: according to the weight / volume ratio of 1 g:30 mL, water is added to the silk fibroin powder, the pH is adjusted to 8.5, stirring, adding 85% v / v ethanol solution, 30-35°C water bath for 2h, centrifugation, taking the precipitate, adding 6 times weight of water, and obtaining the silk fibroin dispersion liquid.

[0068] Test Example 1

[0069] The determination of whipping time, whipping rate: 200 mL of pre-cooled to 4°C whipped cream is poured into the stirring cylinder, using AM-SP105 stirrer to whip at the lowest speed and timing, taking the whipped cream to form a firm cone as the whipping end point, recording the whipping time, and determining the whipping multiple and whipping rate. The whipping rate is calculated according to the following formula:

[0070] Whipping rate / %=(M1-M2) / M2x100%

[0071] In the formula, M1 is the mass of the same volume of un-whipped whipped cream, g; M2 is the mass of the same volume of whipped whipped cream, g.

[0072] The determination of hardness: the hardness of the foam formed by the whipped cream is determined by using a texture analyzer. The whipped cream after whipping is placed in the determination container. The determination conditions are as follows: the inductive element accessory is 250N; the probe is raised to a height of 80mm above the sample surface; the deformation amount is 30%; the detection speed is 30mm / min; the initial force is 0.2N. Each sample is determined at least 3 times in parallel, and the average value is taken as the hardness value of the sample.

[0073] The determination of centrifugal milk separation rate: 8 mL of whipped cream emulsion (volume is recorded as V0) is taken in a 15 mL centrifuge tube, centrifuged at 4000 r / min for 8 min, the volume of whey separated (V1) is measured, and the centrifugal milk separation rate (Y) is calculated according to the following formula:

[0074] Y / %=V1 / V0x100%

[0075] The determination of leakage rate: 5g of whipped cream foam is placed on a 40 mesh screen and incubated in a 30°C constant temperature incubator for 1h, the mass of whey dripping is recorded, and the whey leakage rate is calculated according to the formula:

[0076] Leakage rate / %=Mwhey / Mfoamx100%

[0077] Table 1: property results of coconut cream in each group

[0078] Item Whipped volume / times Whipped rate / % Y / ％ Leakage rate / % Hardness / N Example 1 Formula 1 2.6 223.5 0.25 - 2.41 Example 2 2.8 213.8 0.49 - 1.84 Example 3 2.5 208.4 0.45 2.53 1.70 Example 4 2.2 198.2 0.83 3.90 1.20 Comparative Example 1 2.5 200.7 0.95 1.08 1.34 Commercially available butter 1.3 110.2 16.67 0.96 0.71

[0079] Note: "-" means no leakage

[0080] From the above Table 1, it can be seen that the whipping rate and hardness of the formulation 1 of Example 1 are higher, there is no whey leakage rate, and Examples 3 and 4 have whey leakage rate in different degrees, and the hardness of Example 4 is lower. The addition of the silk fibroin dispersion, soybean protein isolate and whey protein in the whipped cream system helps to promote the viscoelasticity and binding force of the coconut oil and the proteins, makes the fat clusters in the system uniformly dispersed, forms a tight network structure, and further enhances the hardness of the whipped cream and improves the stability. From Comparative Example 1, it can be seen that the addition of microcrystalline cellulose helps to reduce the centrifugal creaming rate and improve the quality of the product, and the emulsion formed by the microcrystalline cellulose and other substances in the system is more stable.

[0081] Example 5

[0082] The formulation of the coconut cream is: coconut oil 100 parts, microcrystalline cellulose 0.65 parts, sodium carboxymethyl cellulose 0.2 parts, xanthan gum 0.40 parts and coconut meat protein 3 parts.

[0083] The preparation method of the coconut meat protein is: the coconut protein obtained from fresh coconut meat by buffer extraction method, the preparation method of the coconut protein comprises: crushing, drying and defatting fresh coconut meat to obtain defatted coconut powder, adding 0.1-0.2 mol / L phosphate buffer solution in a certain proportion to extract, purify and dry the protein, and obtaining the coconut protein isolate.

[0084] The preparation steps of the coconut cream are as follows:

[0085] S1: mixing the sodium carboxymethyl cellulose and the protein, adding water, and stirring at a stirring rate of 1000 r / min to obtain a premix; adding the microcrystalline cellulose in the coconut oil, preheating to 75°C, and adding the premix while stirring at a stirring rate of 1000 r / min to obtain a preparation;

[0086] S2: heating the preparation and keeping it at 85°C for 5 min to obtain an emulsion;

[0087] S3: homogenizing the emulsion at 15 MPa for a total of 2 times to obtain a homogenate;

[0088] S4: sterilizing the homogenate by autoclaving to obtain a sterilized homogenate;

[0089] S5: ice-bath cooling the sterilized homogenate to 4°C, rapidly cooling to 4°C, and then aging at 4°C for 20-28 h.

[0090] After detection, the whipping volume of the coconut cream is 2.3 times, the whipping rate is 210.5%, the centrifugal creaming rate is 0.75%, and the hardness is 1.55 N.

[0091] Test Example 2

[0092] Determination of particle size distribution: The particle size distribution and size of the whipped cream emulsion were determined by using a laser particle size analyzer MS3000. Deionized water was used as the dispersion phase, 20 μL of the whipped cream emulsion was taken in the sample cell, and then the determination was performed. The absorption and refractive index of the sample were set to 0.001 and 1.449, respectively, and the refractive index of the continuous phase was set to 1.330. Each test sample was repeated 3 times, and the results were averaged.

[0093] Determination of rheological properties: The rheological properties of the cream sample were determined by using a rheometer. 25 mL of the whipped cream sample was taken and poured into a concentric cylinder rotor with a diameter of 27 mm. The shear rate was increased from 1 S -1 to 100 S -1 . The viscosity, shear stress, storage modulus, and loss modulus (G', G") of the sample were determined during the whole process.

[0094] Observation of microstructure: A microscope was used for observation.

[0095] Determination of piping performance: After whipping, the cream was placed in a piping bag, and a medium nozzle with a model number of SN7142 was selected. After being stabilized at 25°C for 2 h, the gloss, line clarity, and morphology changes on the surface of the cream were observed.

[0096] As can be seen from the above table 2, the average particle size of the coconut cream of examples 1-3 is low, and the stability of fat is high, which indicates that the coconut plant cream with stable structure network and good low-temperature storage property can be prepared by using pure coconut oil as the main raw material, microcrystalline cellulose and xanthan gum as the additives, and coconut protein, casein protein, silk fibroin protein, soybean protein isolate and / or whey protein as the protein components. In addition, the piping performance of the coconut plant cream of example 1 is good. Figure 1 As can be seen from the above table 2, the average particle size of the coconut cream of examples 1-3 is low, and the stability of fat is high, which indicates that the coconut plant cream with stable structure network and good low-temperature storage property can be prepared by using pure coconut oil as the main raw material, microcrystalline cellulose and xanthan gum as the additives, and coconut protein, casein protein, silk fibroin protein, soybean protein isolate and / or whey protein as the protein components. In addition, the piping performance of the coconut plant cream of example 1 is good.

[0097] As can be seen from the above table 2, the average particle size of the coconut cream of examples 1-3 is low, and the stability of fat is high, which indicates that the coconut plant cream with stable structure network and good low-temperature storage property can be prepared by using pure coconut oil as the main raw material, microcrystalline cellulose and xanthan gum as the additives, and coconut protein, casein protein, silk fibroin protein, soybean protein isolate and / or whey protein as the protein components. In addition, the piping performance of the coconut plant cream of example 1 is good.

[0098] Item Example 1 Formula 1 Example 2 Example 3 Example 4 Comparative Example 1 Butter particle size / pm 4.36 4.88 5.27 8.67 12.52

[0099] As can be seen from the above table 2, the average particle size of the coconut cream of examples 1-3 is low, and the stability of fat is high, which indicates that the coconut plant cream with stable structure network and good low-temperature storage property can be prepared by using pure coconut oil as the main raw material, microcrystalline cellulose and xanthan gum as the additives, and coconut protein, casein protein, silk fibroin protein, soybean protein isolate and / or whey protein as the protein components. In addition, the piping performance of the coconut plant cream of example 1 is good.

[0100] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A coconut cream, characterized by, The raw material composition comprises, by weight parts, coconut oil 90-110, microcrystalline cellulose 0.5-0.8, sodium carboxymethyl cellulose 0.1-0.3, colloid 0.20-0.70 and protein 2-5; The colloid is xanthan gum, and the protein is silk fibroin, soybean protein isolate and whey protein; The mass ratio of silk fibroin, soybean protein isolate and whey protein is 2-4:2-4:1-2; The silk fibroin is a silk fibroin dispersion liquid, and the preparation method of the silk fibroin dispersion liquid comprises the following steps: adding water in silk fibroin powder, stirring, adding an ethanol solution, water bath, centrifugation, taking the precipitate, adding water, and obtaining the silk fibroin dispersion liquid; The volume concentration of the ethanol solution is 80%-85%, the water bath temperature is 30-35 DEG C, and the water bath time is 1-2 h.

2. A coconut cream according to claim 1 characterised in that, The raw material composition comprises, by weight parts, coconut oil 100, microcrystalline cellulose 0.65, sodium carboxymethyl cellulose 0.2, colloid 0.40 and protein 3.

3. The coconut cream according to claim 1, characterized in that, The water is added in the silk fibroin powder at a material-liquid weight-volume ratio of 1g:25-30 mL.

4. The coconut cream according to claim 1, characterized in that, The mass ratio of the precipitate and water is 1:5-8.

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