A low-fat whipped cream and a method for preparing the same

Abstract

The present application provides a low-fat whipping cream and a preparation method thereof. Without introducing non-milk protein and non-milk oil raw materials, the present application utilizes the physicochemical properties of casein in milk. First, the casein is separated according to the aggregation state by centrifugation. Then, the aggregation of casein is further promoted by adjusting the pH. Finally, the casein components in different aggregation states are combined in a certain proportion, and then added to the separated cream to prepare the low-fat whipping cream. The problem that the low-fat cream cannot form a foam structure or has poor foam stability is solved. At the same time, the reduction of fat content can meet the needs of consumers for health and improve people's quality of life.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a low-fat whipped cream and its preparation method. Background Technology

[0002] Whipped cream is one of the most popular dairy fat products in the food industry, with a content between 30-40%. After whipping, it transforms from a water-in-oil emulsion into a foam structure. As a flavoring agent, it imparts excellent sensory properties to food and is used to decorate cakes, coffee, milk tea, and other foods. Studies have reported that the foam structure of whipped cream is stable due to the network structure formed by the partial aggregation of fat globules. If the fat content is too low, the foam plasticity of whipped cream is poor, or it may even fail to form a foam structure.

[0003] Furthermore, with rising living standards, consumers are no longer satisfied with simply having enough to eat; they are now pursuing a scientifically healthy diet. Milk fat is high in saturated fatty acids, and excessive intake may increase the risk of cardiovascular disease. Developing a low-fat whipped cream could better meet the diverse needs of consumers, offering a promising market prospect. Summary of the Invention

[0004] The purpose of this invention is to provide a low-fat whipped cream and its preparation method.

[0005] In order to achieve the purpose of the present invention, in a first aspect, the present invention provides a low-fat whipped cream, which is prepared by mixing and homogenizing the following components in parts by weight: 37.5 to 62.5 parts whipped cream, 10 to 35 parts casein, 0.01 to 1 part emulsifier, 0.01 to 1 part stabilizer and 0.5 to 52.48 parts water.

[0006] The casein is composed of components 1, 2 and 3 mixed in mass percentages of 10-30%, 10-30% and 20-80%, respectively, and the total mass percentage is 100%.

[0007] Component 1 is a casein solution extracted from cow's milk, or a casein solution prepared by rehydration of micellar casein powder. The upper layer of the solution is obtained by ultracentrifugation. The lower layer obtained by ultracentrifugation is component 2. After adjusting the pH of component 2 to 5.0-6.2, it becomes component 3.

[0008] Furthermore, using micellar casein powder as raw material, 1000 mL of water was added to 100 g of micellar casein powder. After rehydration at 40–60 °C and 800–1200 rpm for 30–60 min, the solution was centrifuged at 15–25 °C and 80,000–100,000 × g for 60–120 min. The supernatant was taken as component 1, and the lower layer was taken as component 2. Part of component 2 was adjusted to pH 6.0 as component 3.

[0009] Preferably, using micellar casein powder as raw material, 900 mL of water is added to 100 g of micellar casein powder, and the mixture is stirred at 1000 rpm for 60 min at 55 °C to rehydrate it, which is then used as a casein solution. The solution is centrifuged at 100,000 × g for 60 min at 25 °C, and the supernatant is taken as component 1 after centrifugation.

[0010] Furthermore, the emulsifier is one or more of Tween, lecithin, sucrose ester, and monoglyceride (glyceryl monostearate).

[0011] Furthermore, the stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose, preferably carrageenan or microcrystalline cellulose.

[0012] The cream used in this invention is separated cream, which is a product with a fat content of about 40% obtained by separating the fat from the raw milk.

[0013] The low-fat whipped cream provided by this invention has a fat content of 15% to 25%.

[0014] Secondly, the present invention provides a method for preparing the low-fat whipped cream, comprising the following steps:

[0015] (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion;

[0016] (2) After mixing casein components 1, 2 and 3 in proportion, preheat to 65-75℃;

[0017] (3) Preheat the heavy cream to 60-70℃;

[0018] (4) Mix the emulsifier, the stabilizer colloidal emulsion from step (1), the solution obtained from step (2), and the cream solution obtained from step (3) and disperse them to obtain a cream mixture emulsion.

[0019] (5) The cream mixture obtained in step (4) is subjected to first homogenization, sterilization, second homogenization and cooling in sequence to obtain the final product.

[0020] Further, step (5) includes: homogenizing the cream mixture for the first time, with a first-stage homogenization pressure of 1-5 MPa and a second-stage homogenization pressure of 4-16 MPa, then sterilizing at 135-145°C for 3-5 seconds, then homogenizing for the second time, with a homogenization pressure of 1-8 MPa, and finally rapidly cooling the mixture to room temperature before filling.

[0021] By employing the above technical solution, the present invention has at least the following advantages and beneficial effects:

[0022] This invention provides low-fat whipped cream by adding casein components with different treatments to separated whipped cream, thus solving the problem of low-fat whipped cream failing to form a foam structure or having poor foam stability. At the same time, the reduced fat content meets consumers' health needs and improves people's quality of life.

[0023] This invention does not require the introduction of non-dairy protein or non-dairy fat raw materials. Instead, it utilizes the physicochemical properties of casein in milk. First, casein is separated according to its aggregation state by centrifugation. Then, the aggregation of casein is further promoted by pH adjustment. By combining casein components in different aggregation states, the amount of casein adsorbed on the surface of fat globules in cream and the state of the network structure formed in the cream system are controlled, and finally a stable low-fat whipped cream system is constructed. Attached Figure Description

[0024] Figure 1 This is a particle size distribution diagram of casein components 1 to 3 in Example 1 of the present invention.

[0025] Figure 2 The graph shows the instability coefficient analysis of cream in Examples 2-3 and Comparative Examples 1-2 of this invention.

[0026] Figure 3 The diagram shows the whipping characteristics of light cream in Examples 2-3 and Comparative Examples 1-2 of this invention; where the left side represents hardness and the right side represents foaming rate.

[0027] Figure 4 These are illustrations of the piping effects of whipped cream in Examples 2-3 and Comparative Examples 1-2 of the present invention; from left to right, they are Examples 2-3 and Comparative Examples 1-2.

[0028] Figure 5 This study examines the impact of optimizing the ratio of casein components 1, 2, and 3 in Example 4 of this invention on the quality of whipped cream. Detailed Implementation

[0029] The present invention aims to provide a low-fat whipped cream and its preparation method, wherein the whipped cream has stable quality and meets consumers' health needs.

[0030] The present invention adopts the following technical solution:

[0031] This invention provides a low-fat whipped cream, prepared from the following components in parts by weight: 37.5–62.5 parts separated whipped cream, 10–35 parts casein, 0.01–1 part emulsifier, 0.01–1 part stabilizer, and 0.5–52.48 parts water. The casein comprises three different processed casein components.

[0032] In the above technical solution, a low-fat whipped cream with a fat content of 15% to 25% is prepared by adding casein solution, emulsifier, stabilizer and water to separated whipped cream (a product with a fat content of 40% obtained by separating milk fat from raw milk). This solves the problem of poor foam stability of low-fat whipped cream and meets the health needs of more consumers.

[0033] Furthermore, the casein comprises three casein components processed in different ways. The specific processing methods include: extracting a casein solution from cow's milk, or preparing a liquid solution by rehydration of micellar casein powder; after ultracentrifugation at 100,000 × g, the upper layer is casein component 1, the lower layer is component 2, and the pH of the lower layer is adjusted to 5.0-6.2 to become component 3. The mass percentages of components 1, 2, and 3 are 10-30%, 10-30%, and 20-80%, respectively, and the total mass percentage is 100%.

[0034] Preferably, the emulsifier is one or more of Tween, lecithin, sucrose ester, and monoglyceride.

[0035] Preferably, the stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose, more preferably carrageenan or microcrystalline cellulose.

[0036] In the above technical solution, when casein components 1, 2 and 3 are selected and combined with the above-mentioned light cream and stabilizer, and the amount of each component is controlled within the above range, the resulting low-fat whipped cream has high stability and good foam stability after whipping, and can be used for decorating baked goods such as coffee and cakes.

[0037] The present invention also provides a method for preparing the above-mentioned light cream, comprising the following steps:

[0038] (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion;

[0039] (2) After mixing casein components 1, 2 and 3 in a certain proportion, preheat to 65-75℃;

[0040] (3) Preheat the separated cream to 60-70℃;

[0041] (4) Mix the emulsifier, the solutions obtained in steps (1) and (2) and the cream solution in step (3) and disperse them to obtain a cream mixture emulsion;

[0042] (5) The cream mixture obtained in step (4) is homogenized, sterilized, homogenized twice and cooled in sequence to obtain the cream.

[0043] The above preparation method is simple and mild, and will not damage the sensory quality and texture of the product, thus producing a high-quality and reliable cream.

[0044] Preferably, the specific conditions in step (5) are as follows: the cream mixture is homogenized at a pressure of 1-5 MPa for the first homogenization and 4-16 MPa for the second homogenization. Then, it is sterilized at 135-145°C for 3-5 seconds, and then homogenized a second time at a pressure of 1-8 MPa. Finally, the mixture is rapidly cooled to room temperature and then filled.

[0045] The low-fat whipped cream product prepared by this invention does not require the introduction of other oil sources, ensuring that the fat in the whipped cream product comes only from dairy cream.

[0046] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.

[0047] The micellar casein powder used in the following examples was purchased from Leprino, Inc., USA.

[0048] Example 1: Preparation method of different components of casein

[0049] This embodiment provides a method for preparing different components of casein. Using commercial micellar casein powder as raw material, 900 mL of water is added to 100 g of micellar casein powder. The mixture is stirred at 1000 rpm for 60 min at 55°C to rehydrate, resulting in a casein solution. This solution is then centrifuged at 100,000 × g for 60 min at 25°C. The supernatant is taken as component 1, and the lower layer is taken as component 2. A portion of component 2 is adjusted to pH 6.0 to obtain component 3.

[0050] The particle size distribution diagrams of casein components 1-3 are shown below. Figure 1 .

[0051] Example 2: Preparation method of low-fat whipped cream

[0052] This embodiment provides a low-fat whipped cream, which is made from the following components in parts by weight: 62.5 parts separated whipped cream, 35 parts casein, 0.4 parts glyceryl monostearate, 0.5 parts microcrystalline cellulose and 1.6 parts water.

[0053] The preparation steps for casein components 1, 2, and 3 are the same as in Example 1.

[0054] This embodiment also provides a method for preparing the above-mentioned light cream, including the following steps:

[0055] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0056] (2) Mix casein components 1, 2, and 3 at a mass percentage of 30%, 30%, and 40%, and then preheat to 65-75℃;

[0057] (3) Preheat the separated cream to 60-70℃;

[0058] (4) Mix glyceryl monostearate, the solutions obtained in steps (1) and (2) and the cream solution in step (3), and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0059] (5) Homogenize the cream mixture obtained in step (4) at a pressure of 4 MPa for the first homogenization and 10 MPa for the second homogenization. Then sterilize at 135-145°C for 3-5 seconds and perform a second homogenization at a pressure of 4 MPa. Finally, cool the mixture to room temperature to obtain low-fat whipped cream with a fat content of 25%.

[0060] Example 3: Preparation method of low-fat whipped cream

[0061] This embodiment provides a low-fat whipped cream, which is made from the following components in parts by weight: 50 parts separated whipped cream, 20 parts casein, 0.3 parts sucrose ester, 0.2 parts microcrystalline cellulose, and 29.5 parts water.

[0062] The preparation steps for casein components 1, 2, and 3 are the same as in Example 1.

[0063] This embodiment also provides a method for preparing the above-mentioned light cream, including the following steps:

[0064] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0065] (2) Mix casein components 1, 2, and 3 in a ratio of 10%, 10%, and 80%, and preheat to 65-75℃;

[0066] (3) Preheat the separated cream to 60-70℃;

[0067] (4) Mix the sucrose ester, the solutions obtained in steps (1) and (2) and the cream solution in step (3), and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0068] (5) Homogenize the cream mixture obtained in step (4) at a pressure of 2 MPa for the first homogenization and 6 MPa for the second homogenization. Then sterilize at 135-145°C for 3-5 seconds and perform a second homogenization at a pressure of 4 MPa. Finally, cool the mixture to room temperature to obtain low-fat whipped cream with a fat content of 20%.

[0069] Comparative Example 1:

[0070] This comparative example provides a low-fat whipped cream made from the following components in parts by weight: 50 parts separated whipped cream, 30 parts skim milk, 0.5 parts glyceryl monostearate, 0.5 parts microcrystalline cellulose, and 19 parts water.

[0071] This comparative example also provides a method for preparing the above-mentioned light cream, including the following steps:

[0072] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0073] (2) Preheat the skim milk to 65-75℃;

[0074] (3) Preheat the separated cream to 60-70℃;

[0075] (4) Mix glyceryl monostearate, the solutions obtained in steps (1) and (2) and the cream solution in step (3), and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0076] (5) Homogenize the cream mixture obtained in step (4) at a pressure of 4 MPa for the first homogenization and 14 MPa for the second homogenization. Then sterilize at 135-145°C for 3-5 seconds and perform a second homogenization at a pressure of 4 MPa. Finally, cool the mixture to room temperature to obtain the cream with a fat content of 20%.

[0077] Comparative Example 2:

[0078] This comparative example provides a whipped cream prepared from the following components in parts by weight: 87.5 parts separated whipped cream, 10 parts skim milk, 0.5 parts sucrose ester, 0.5 parts microcrystalline cellulose, and 1.5 parts water.

[0079] This comparative example also provides a method for preparing the above-mentioned light cream, including the following steps:

[0080] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0081] (2) Preheat the skim milk to 65-75℃;

[0082] (3) Preheat the separated cream to 60-70℃;

[0083] (4) Mix the sucrose ester, the solution obtained in steps (1) and (2) and the cream solution in step (3), and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0084] (5) Homogenize the cream mixture obtained in step (4) at a pressure of 4 MPa for the first homogenization and 14 MPa for the second homogenization. Then sterilize at 135-145°C for 3-5 seconds, and then homogenize again at a pressure of 4 MPa. Finally, cool the mixture to room temperature to obtain the cream with a fat content of 35%.

[0085] Experimental Example: Performance Testing

[0086] Stability analysis (using a full-function stability analyzer), foam hardness analysis (using a texture analyzer), and whipping properties analysis were performed on the cream in Examples 2-3 and Comparative Examples 1-2. The results are as follows: Figures 2-4 As shown.

[0087] It can be seen that the creams prepared in Examples 2-3 and Comparative Examples 1-2 all have low instability coefficients, indicating good sensory quality stability during the shelf life. The creams obtained in Examples 2-3 have higher foam hardness and greater plasticity, making them easier to whip, and their whipping characteristics are similar to those of conventional whipped cream (Comparative Example 2), significantly better than the low-fat whipped cream not using the technology of this invention (Comparative Example 1). Therefore, adding casein components to isolated cream can prepare low-fat whipped cream, meeting the needs of different application fields and improving people's quality of life.

[0088] Example 4: The impact of optimizing the ratio of casein components 1, 2, and 3 on product quality

[0089] Taking Example 2 as an example, only the ratio of casein components 1, 2, and 3 was changed. The rest of the preparation method is the same as in Example 2.

[0090] Casein component 1 has a smaller molecular weight and tends to adsorb onto the surface of fat globules in light cream to form a coating. Component 2 has a larger molecular weight than component 1, and can both adsorb onto the surface of fat globules in light cream to form a coating, and can also adhere to component 1 to increase the thickness of the coating on the fat globule surface. Component 3, prepared after pH adjustment, has a larger molecular weight and is more likely to form a network structure in the light cream system. If the proportion of component 1 is too low (casein components 1, 2, and 3 are mixed at a mass percentage of 5%, 30%, and 65%, respectively), a stable light cream emulsion cannot be formed. This can also be seen from the microstructure image, where the fat globules in the light cream system are unevenly distributed and show obvious aggregation. If the proportion of component 2 is too low (casein components 1, 2, and 3 are blended at a mass percentage of 30%:5%:65%), the fat globule distribution in the cream system will be more uniform, but a yellow oil phase is prone to precipitate during the shelf life; or if the proportion of component 3 is too low (casein components 1, 2, and 3 are blended at a mass percentage of 45%:45%:10%), the fat globule distribution in the cream system will be more uniform, but stratification is prone to occur during the shelf life, and the plasticity of the foam after whipping is poor. Figure 5 ).

[0091] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A low-fat whipped cream, characterized in that, It is prepared by mixing and homogenizing the following components in parts by weight: 37.5-62.5 parts light cream, 10-35 parts casein, 0.01-1 parts emulsifier, 0.01-1 parts stabilizer and 0.5-52.48 parts water; The casein is composed of components 1, 2 and 3 mixed at mass percentages of 10-30%, 10-30% and 40-80%, respectively, with a total mass percentage of 100%. Component 1 is the upper layer of a casein solution extracted from cow's milk or a casein solution prepared by rehydration of micellar casein powder; the lower layer obtained by ultracentrifugation is component 2; component 2 is further adjusted to pH 5.0-6.2 to become component 3. The emulsifier is one or more of Tween, lecithin, sucrose ester and monoglyceride; The stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose; The low-fat whipped cream has a fat content of 15% to 25%.

2. The low-fat whipped cream according to claim 1, characterized in that, Using micellar casein powder as raw material, 900 mL of water was added to 100 g of micellar casein powder. The mixture was stirred at 800-1200 rpm for 30-60 min at 40-60℃ to rehydrate, which was then used as a casein solution. The solution was centrifuged at 80,000-100,000×g for 60-120 min at 15-25℃. The supernatant was taken as component 1, and the lower layer was taken as component 2. A portion of component 2 was adjusted to pH 6.0 and used as component 3.

3. The low-fat whipped cream according to claim 2, characterized in that, Using micellar casein powder as raw material, 900 mL of water was added to 100 g of micellar casein powder. The mixture was stirred at 1000 rpm for 60 min at 55℃ to rehydrate and then used as a casein solution. The solution was centrifuged at 100,000×g for 60 min at 25℃. The supernatant was then taken as component 1.

4. The low-fat whipped cream according to claim 1, characterized in that, The stabilizer is carrageenan or microcrystalline cellulose.

5. The method for preparing the low-fat whipped cream according to any one of claims 1-4, characterized in that, Includes the following steps: (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion; (2) After mixing casein components 1, 2 and 3 in proportion, preheat to 65-75℃; (3) Preheat the heavy cream to 60-70℃; (4) Mix the emulsifier, the stabilizer colloidal emulsion from step (1), the solution obtained from step (2), and the cream solution obtained from step (3) and disperse them to obtain a cream mixture emulsion; (5) The cream mixture obtained in step (4) is subjected to first homogenization, sterilization, second homogenization and cooling in sequence to obtain the final product.

6. The method according to claim 5, characterized in that, Step (5) includes: homogenizing the cream mixture for the first time, with a homogenization pressure of 1-5 MPa and a homogenization pressure of 4-16 MPa, then sterilizing at 135-145°C for 3-5 seconds, then homogenizing for the second time, with a homogenization pressure of 1-8 MPa, and finally rapidly cooling the mixture to room temperature before filling.

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