Whipped cream and method for preparing the same

Abstract

The application discloses a whipping cream and a preparation method thereof. The application uses casein in milk to prepare a whipping cream with a low fat content without using non-milk protein and non-milk oil and fat raw materials. First, transglutaminase is used to promote the intermolecular crosslinking of casein, so that the crosslinking state of casein is increased. Then, the combination of casein components with different crosslinking states is used to prepare a whipping cream, so that the problem that a whipping cream with a low fat content cannot form a foam structure or has poor foam stability is solved, and a whipping cream with a reduced fat content is obtained. Meanwhile, the reduction of the fat content can meet the demand of consumers for health and improve the life quality of people.

Description

Technical Field

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

[0002] Whipped cream has a fat content between 30-40% and excellent whipping properties. When whipped, it transforms from an oil-in-water emulsion into a foam structure. As a flavoring agent, it imparts excellent sensory characteristics to food and is used to decorate cakes, coffee, milk tea, and other foods. It is one of the most popular dairy products in the food industry.

[0003] With the improvement of living standards, people are constantly pursuing a more diverse and integrated diet. The rise of Western-style pastries, coffee, and tea has led to a year-on-year increase in the consumption of whipped cream. However, this has also brought concerns about excessive fat and energy intake. Consuming large amounts of high-fat foods may increase the risk of chronic diseases such as obesity, diabetes, and cardiovascular disease. Therefore, developing low-fat whipped cream products with good whipping properties can better meet people's needs for both delicious food and health.

[0004] Studies have found that the fat content of whipping cream is a key factor in its good whipping properties. If the fat content is too low, the foam will have poor plasticity and may even fail to form a foam structure. Therefore, overcoming the whipping defects of low-fat cream is a key issue in its development. Summary of the Invention

[0005] The purpose of this invention is to provide a whipped cream and its preparation method.

[0006] In order to achieve the purpose of the present invention, in a first aspect, the present invention provides a whipped cream, which is prepared by mixing and homogenizing the following components in parts by weight: 37.5 to 62.5 parts of light cream, 10 to 35 parts of casein, 0.05 to 1 part of emulsifier, 0 to 1 part of stabilizer and 0.5 to 52.45 parts of water;

[0007] The casein is composed of components 1 and 2 mixed in a mass ratio of 1:(1-5);

[0008] Component 1 is a natural casein solution, and component 2 is a casein solution obtained by cross-linking the natural casein solution with transglutaminase.

[0009] Furthermore, the concentration of casein in the natural casein solution is 10%;

[0010] Further, the preparation method of component 2 includes: adding transglutaminase to a 10% natural casein solution, with the amount of enzyme added being 2-6 U / g casein, cross-linking at 35-55℃ for 20-40 min, inactivating the enzyme at 70-90℃ for 5-20 min after the reaction is completed, and then homogenizing at 40-60℃ under a homogenization pressure of 200-400 MPa to obtain component 2.

[0011] Preferably, transglutaminase is added to a 10% natural casein solution at an enzyme concentration of 4 U / g casein, crosslinked at 45°C for 30 min, and after the reaction is completed, the enzyme is inactivated at 80°C for 15 min.

[0012] Furthermore, the emulsifier is one or more of Tween, lecithin, sucrose ester, and monoglyceride (glyceryl monostearate).

[0013] Furthermore, the stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose, preferably carrageenan or microcrystalline cellulose.

[0014] 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.

[0015] The whipped cream provided by this invention has a fat content of 15% to 25%.

[0016] Secondly, the present invention provides a method for preparing the whipped cream, comprising the following steps:

[0017] (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion;

[0018] (2) After mixing casein components 1, 2 and 3 in proportion, preheat to 65-75℃;

[0019] (3) Preheat the heavy cream to 60-70℃;

[0020] (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.

[0021] (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.

[0022] 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.

[0023] By employing the above technical solution, the present invention has at least the following advantages and beneficial effects:

[0024] This invention provides a low-fat whipped cream by adding enzyme-modified casein to separated whipped cream, thus solving the problems of poor foam structure or instability in low-fat whipped cream. Simultaneously, the reduced fat content meets consumers' health needs and improves their quality of life.

[0025] This invention does not require the introduction of non-dairy protein or non-dairy fat raw materials. Instead, it uses enzyme-assisted treatment to change the physicochemical properties of casein in milk. First, it promotes intermolecular cross-linking of casein by transglutaminase (TG enzyme) treatment, increasing the aggregate state of casein. Then, by combining casein components with different cross-linking states, it regulates their existence in the cream system and the formation of network structures in the whipped cream foam system, ultimately constructing a stable low-fat whipped cream system. Attached Figure Description

[0026] Figure 1 This is a particle size distribution diagram of casein components 1-2 in Example 1 of the present invention.

[0027] Figure 2 The graph shows the instability coefficient analysis of cream in Examples 2-3 and Comparative Examples 1-2 of this invention.

[0028] 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 the foaming rate and the right side represents the hardness.

[0029] 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.

[0030] Figure 5 This study examines the impact of optimizing the ratio of casein components 1 and 2 in Example 4 of the present invention on the quality of whipped cream products. Detailed Implementation

[0031] The present invention aims to provide a low-fat whipped cream (a type of whipped cream) and its preparation method, wherein the whipped cream has stable quality and meets the health needs of consumers.

[0032] The present invention adopts the following technical solution:

[0033] 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, 0.05–1 part emulsifier, 0–1 part stabilizer, and 0.5–52.45 parts water. The casein comprises two casein components in different aggregation states.

[0034] 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 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.

[0035] Furthermore, the casein comprises two casein components in different aggregation states: component 1 is casein in its native state, and component 2 is a casein solution cross-linked with transglutaminase. The mass ratio of casein components 1 and 2 is 1:(1-5).

[0036] Preferably, the emulsifier is one or more of Tween, lecithin, sucrose ester, and monoglyceride.

[0037] Preferably, the stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose, more preferably carrageenan or microcrystalline cellulose.

[0038] In the above technical solution, when casein components 1 and 2 are selected and combined with the above-mentioned light cream and emulsifier, 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.

[0039] The present invention also provides a method for preparing the above-mentioned light cream, comprising the following steps:

[0040] (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion;

[0041] (2) After mixing casein components 1 and 2 in a certain proportion, preheat to 65-75℃;

[0042] (3) Preheat the separated cream to 60-70℃;

[0043] (4) Mix the emulsifier, the stabilizer colloidal emulsion from step (1), the solution obtained from step (2), and the cream solution from step (3) and disperse them to obtain a cream mixture emulsion.

[0044] (5) The cream mixture obtained in step (4) is homogenized, sterilized, homogenized twice and cooled in sequence to obtain the cream.

[0045] 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.

[0046] 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 sterilized at 135-145°C for 3-5 seconds, then homogenized a second time at a pressure of 1-8 MPa, and finally the mixture is rapidly cooled to room temperature.

[0047] The low-fat whipped cream product prepared by this invention does not require the introduction of other oil sources (such as plant-based oils), ensuring that the fat in the whipped cream product comes only from dairy cream.

[0048] 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.

[0049] The natural casein solution used in the following examples is a commercial casein powder rehydrated or a liquid casein solution prepared through membrane filtration, concentration and other processes, with a casein concentration of 10%.

[0050] Example 1: Preparation method of different components of casein

[0051] This embodiment provides a method for preparing different components of casein. The specific fractionation method includes: a natural casein solution as component 1, adding transglutaminase to a 10% casein solution at an enzyme addition rate of 4 U / g casein, crosslinking at 45°C for 30 min, incubating at 80°C for 15 min after the reaction, inactivating the enzyme, cooling to 45°C, and homogenizing at a homogenization pressure of 200 MPa, which is used as component 2.

[0052] The particle size distribution diagrams of casein components 1 and 2 are shown below. Figure 1 .

[0053] Example 2: Preparation method of low-fat whipped cream

[0054] 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, 30 parts casein component, 0.5 parts sucrose ester, 0.5 parts carrageenan and 6.5 parts water.

[0055] The preparation steps for casein components 1 and 2 are the same as in Example 1.

[0056] This embodiment also provides a method for preparing the above-mentioned light cream, including the following steps:

[0057] (1) Heat water to 50-80℃, add carrageenan, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0058] (2) Mix casein components 1 and 2 in a 1:1 mass ratio and preheat to 65-75℃;

[0059] (3) Preheat the separated cream to 60-70℃;

[0060] (4) Mix the sucrose ester, the solution obtained in steps (1) and (2) with the cream solution in step (3) and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0061] (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 low-fat whipped cream with a fat content of 25%.

[0062] Example 3: Preparation method of low-fat whipped cream

[0063] This embodiment provides a low-fat whipped cream, which is made from the following components in parts by weight: 37.5 parts separated whipped cream, 10 parts casein component, 0.5 parts glyceryl monostearate, 0.5 parts microcrystalline cellulose and 56.5 parts water.

[0064] The preparation steps for casein components 1 and 2 are the same as in Example 1.

[0065] This embodiment also provides a method for preparing the above-mentioned light cream, including the following steps:

[0066] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0067] (2) Mix casein components 1 and 2 at a mass ratio of 1:5 and preheat to 65-75℃;

[0068] (3) Preheat the separated cream to 60-70℃;

[0069] (4) Mix glyceryl monostearate, the solution obtained in steps (1) and (2) with the cream solution in step (3) and stir at 400-450 rpm to obtain a cream emulsion mixture.

[0070] (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 low-fat whipped cream with a fat content of 15%.

[0071] Comparative Example 1:

[0072] This comparative example provides a low-fat whipped cream prepared from the following components in parts by weight: 62.5 parts separated whipped cream, 35 parts skim milk, 0.5 parts glyceryl monostearate, 0.5 parts microcrystalline cellulose, and 1.5 parts water.

[0073] This comparative example also provides a method for preparing the above-mentioned light cream, including the following steps:

[0074] (1) Heat water to 50-80℃, add microcrystalline cellulose, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0075] (2) Preheat the skim milk to 65-75℃;

[0076] (3) Preheat the separated cream to 60-70℃;

[0077] (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.

[0078] (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 25%.

[0079] Comparative Example 2:

[0080] 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 carrageenan, and 1.5 parts water.

[0081] This comparative example also provides a method for preparing the above-mentioned light cream, including the following steps:

[0082] (1) Heat water to 50-80℃, add carrageenan, and disperse at high speed to obtain a stabilizer colloidal emulsion;

[0083] (2) Preheat the skim milk to 65-75℃;

[0084] (3) Preheat the separated cream to 60-70℃;

[0085] (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;

[0086] (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%.

[0087] Experimental Example: Performance Testing

[0088] 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.

[0089] It can be seen that the instability coefficients of the whipped cream obtained in Examples 2-3 and Comparative Examples 1-2 are all low, indicating good sensory quality stability during the shelf life. Furthermore, the low-fat whipped cream prepared in Examples 2-3 has higher foam hardness and greater plasticity, and its whipping characteristics are significantly better than those of the low-fat whipped cream without the process of this invention (Comparative Example 1), and similar to those of conventional whipped cream (Comparative Example 2). Therefore, adding casein components 1-2 to isolated whipped cream can prepare low-fat whipped cream, meeting the needs of different application fields and improving people's quality of life.

[0090] Example 4: The impact of optimizing the ratio of casein components 1 and 2 on product quality

[0091] Taking Example 2 as an example, only the ratio of casein components 1 and 2 was changed. The rest of the preparation method is the same as in Example 2.

[0092] Casein component 1 has a smaller molecular weight and tends to adsorb onto the surface of fat globules in whipped cream, while component 2 has a larger molecular weight and tends to form a network structure in the whipped cream system. If the proportion of component 1 is too low (components 1 and 2 in a 1:8 mass ratio), a stable low-fat whipped cream emulsion cannot be formed; if the proportion of component 2 is too low (components 1 and 2 in a 1:0.5 mass ratio), the foam plasticity of the whipped low-fat whipped cream will be poor. Figure 5 ).

[0093] 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 type of 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, 0.05-1 part emulsifier, 0-1 part stabilizer and 0.5-52.45 parts water; The casein is composed of components 1 and 2 mixed in a mass ratio of 1:(1-5); Component 1 is a natural casein solution, and component 2 is a casein solution obtained by cross-linking the natural casein solution with transglutaminase; The concentration of casein in the natural casein solution is 10%; The preparation method of component 2 includes: adding transglutaminase to a 10% natural casein solution, with the amount of enzyme added being 2~6 U / g casein, cross-linking at 35~55℃ for 20~40 min, after the reaction is completed, inactivating the enzyme by incubating at 70~90℃ for 5~20 min, and then homogenizing at 40~60℃ under a homogenization pressure of 200~400 MPa to obtain component 2; The whipped cream has a fat content of 15% to 25%.

2. The whipped cream according to claim 1, characterized in that, The preparation method of component 2 includes: adding transglutaminase to a 10% natural casein solution at an enzyme addition amount of 4 U / g casein, cross-linking at 45℃ for 30 min, and inactivating the enzyme at 80℃ for 15 min after the reaction is completed.

3. The whipped cream according to claim 1, characterized in that, The emulsifier is one or more of Tween, lecithin, sucrose esters, and monoglycerides.

4. The whipped cream according to claim 1, characterized in that, The stabilizer is one or more of carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose.

5. The whipped cream according to claim 1, characterized in that, The stabilizer is carrageenan or microcrystalline cellulose.

6. The method for preparing whipped cream according to any one of claims 1-5, characterized in that, Includes the following steps: (1) Dissolve the stabilizer in water to prepare a stabilizer colloidal emulsion; (2) Mix casein components 1 and 2 in a certain proportion and 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.

7. The method according to claim 6, 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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