A kind of light cream and its preparation method and application

Abstract

The present invention provides a whipped cream and a preparation method and application thereof. With the total mass of the whipped cream being 100%, the raw materials thereof include: 35%-88% of light cream, 1%-20% of anhydrous cream or butter, 0.3%-0.8% of white sugar, 10%-44% of milk, 0.004%-1.05% of thickener, and 0-0.9% of emulsifier. The whipped cream provided by the present invention has a fat content of 35%-38%, is a whipped cream product prepared by adding anhydrous cream, is particularly suitable for whipped whipped cream that needs to be whipped and aerated, can be used to make decorated cakes, sandwiches, and toppings, etc., has a good sensory state, has no fat floating and water separation phenomenon, has a good flavor, has no oil oxidation taste, and has a good whipping rate after whipping.

Description

Technical Field

[0001] The invention belongs to the field of food manufacturing, and particularly relates to light cream and a preparation method and application thereof. Background Art

[0002] Whipping cream products are one of the important raw materials for baked goods. Whipping cream mostly uses fresh cream separated directly from cow's milk as the main raw material. The production of whipping cream is mostly due to the insufficient milk source of dairy companies and the inability to separate enough cream raw materials. Therefore, they have to consider adding externally purchased butter or anhydrous cream products to increase the production capacity of whipping cream products. With the increase in the amount of butter or anhydrous cream in whipping cream, the production capacity can also increase by 10%-100%. However, the addition of high-fat butter or anhydrous cream also brings about a deterioration in the flavor of whipping cream products, such as the taste of oxidized oil, and the sensory stability of the product deteriorates, such as the easy occurrence of fat floating and water separation.

[0003] The fat content of butter and anhydrous butter products is more than 80% and 99.9% respectively. The production and processing process of butter and anhydrous butter products undergoes multiple centrifugation, homogenization, and pressing processes, which lead to fat demulsification and lack of complete fat globule membranes. As a result, the fat is easily oxidized when in contact with air, producing unpleasant flavors. When added to whipped cream products as raw materials, unpleasant flavors will also be introduced into whipped cream products. At the same time, since the fat does not contain fat globule membranes, it is also easy to aggregate, resulting in water separation and fat floating in whipped cream products.

[0004] Therefore, there is an urgent need to develop a light cream product with good sensory properties, no fat floating and water separation, good flavor, and no oil oxidation taste, which is added with anhydrous cream or butter. Summary of the invention

[0005] In order to solve the above technical problems, the purpose of the present invention is to provide a light cream and a preparation method and application thereof.

[0006] In order to achieve the above-mentioned object, the present invention provides a light cream. Taking the total mass of the light cream as 100%, the raw materials thereof include: 35%-88% of light cream, 1%-20% of anhydrous butter or butter, 0.3%-0.8% of white sugar, 10%-44% of milk, 0.004%-1.05% of thickener and 0-0.9% of emulsifier.

[0007] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, its raw materials include: 35%-78% light cream, 1.5%-20% anhydrous butter or butter, 0.3%-0.8% white sugar, 20%-44% milk, 0.004%-0.05% thickener, and 0-0.9% emulsifier.

[0008] According to a specific embodiment of the present invention, the fat content of the cream is 42%-44%.

[0009] According to a specific embodiment of the present invention, the cow's milk can be whole milk, low-fat milk or skim milk, and can be fresh milk or reconstituted milk obtained by reconstitution with milk powder.

[0010] According to a specific embodiment of the present invention, the thickener includes carrageenan and also includes one or a combination of two or more of xanthan gum, guar gum, microcrystalline cellulose, and sodium carboxymethyl cellulose.

[0011] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, the thickener includes 0.004%-0.05% carrageenan, and also includes one or a combination of two or more of 0-0.1% xanthan gum, 0-0.1% guar gum, 0-0.5% microcrystalline cellulose, and 0-0.3% sodium carboxymethyl cellulose.

[0012] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, the thickener includes 0.004%-0.015% carrageenan, and also includes one or a combination of two or more of 0.01%-0.05% xanthan gum, 0.01%-0.05% guar gum, 0.01%-0.05% microcrystalline cellulose, and 0.01%-0.25% sodium carboxymethyl cellulose.

[0013] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, the thickener is 0.004%-0.05% carrageenan, and further preferably, the thickener is 0.004%-0.015% carrageenan.

[0014] According to a specific embodiment of the present invention, the emulsifier includes one or a combination of two or more of mono- and di-glycerol fatty acid esters, Tween 80, phospholipids, sucrose esters, and lactic acid fatty acid glycerides.

[0015] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, the emulsifier includes one or a combination of two or more of mono- and diglycerol fatty acid esters 0-0.3%, Tween 80 0-0.1%, phospholipids 0-0.1%, sucrose esters 0-0.2%, and lactic acid fatty acid glycerides 0-0.2%.

[0016] According to a specific embodiment of the present invention, preferably, based on the total mass of the light cream as 100%, the emulsifier includes one or a combination of two or more of mono- and diglycerol fatty acid esters 0.01%-0.2%, Tween 80 0.01%-0.05%, phospholipids 0.01%-0.05%, sucrose esters 0.01%-0.1%, and lactic acid fatty acid glycerides 0.01%-0.2%.

[0017] According to a specific embodiment of the present invention, the light cream has a fat content of 35%-38%, a particle size D90 value of 2.1-2.3 μm, a whipping rate of 250%-260%, a LumiSizer clarification index of <0.3, and a Turbiscan overall TSI value of ≤0.3.

[0018] On the other hand, the present invention also provides a method for preparing the above-mentioned light cream, the method for preparing the light cream comprising:

[0019] (1) adding an emulsifier, a thickener, and white sugar to a portion of the heated milk, and high-shearing the material to obtain a first liquid;

[0020] (2) mixing the heated anhydrous cream or butter with the first liquid, and high-shearing the materials to obtain a second liquid;

[0021] (3) mixing the heated cream with the second liquid, and pre-homogenizing the obtained mixture to obtain a pre-homogenized mixture;

[0022] (4) After cooling the pre-homogenized mixture, the remaining amount of milk is used to adjust the volume and the fat content to obtain a mixture after the volume is adjusted;

[0023] (5) The mixture after volume adjustment is sterilized and homogenized after aseptic treatment to obtain the whipped cream.

[0024] According to a specific embodiment of the present invention, in step (3), the pre-homogenization temperature is 65-75°C, the primary pressure is 20-70 bar, and the secondary pressure is 5-30 bar.

[0025] According to a specific embodiment of the present invention, preferably, in step (3), the pre-homogenization temperature is 65-75°C, the primary pressure is 25-70 bar, and the secondary pressure is 5-20 bar.

[0026] According to a specific embodiment of the present invention, in step (1), based on the total mass of the light cream being 100%, the partial milk is 10%-30% of the milk.

[0027] According to a specific embodiment of the present invention, in step (1), the temperature of the heated portion of milk is 65-75° C.; and the time of high shearing of the material is 15-25 min.

[0028] According to a specific embodiment of the present invention, in step (2), the temperature of the heated anhydrous cream or butter is 65-75° C.; and the time of high shearing the material is 10-15 minutes.

[0029] According to a specific embodiment of the present invention, in step (3), the temperature of the heated cream is 65-75°C.

[0030] According to a specific embodiment of the present invention, in step (4), the temperature of the pre-homogenized mixture after cooling is 8-12°C.

[0031] According to a specific embodiment of the present invention, in step (5), the sterilization method is immersion UHT sterilization, the sterilization temperature is 143-147°C, and the sterilization time is 4-8s; the homogenization temperature of the post-sterilization homogenization is 65-75°C, the primary pressure is 40-80bar, and the secondary pressure is 10-30bar.

[0032] According to a specific embodiment of the present invention, the method for preparing the light cream comprises the following steps:

[0033] (1) Chemical processing: 10%-30% of milk is heated to 65-75°C, emulsifier, thickener and white sugar are dissolved therein, and the material is high-shear processed for 15-25 minutes to obtain the first liquid;

[0034] (2) Mixing anhydrous cream or butter: Heat all the anhydrous cream or butter to 65-75°C, add it to the first liquid, and high-shear the material for 10-15 minutes to obtain the second liquid;

[0035] (3) Mixing and homogenizing: heat all the cream to 65-75°C, mix evenly with the second liquid, and perform pre-homogenization at a homogenization temperature of 65-75°C, a primary pressure of 20-70 bar, and a secondary pressure of 5-30 bar to obtain a pre-homogenized mixture;

[0036] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0037] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0038] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143-147°C for a sterilization time of 4-8 seconds to obtain a sterilized mixture;

[0039] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 65-70°C, a first-level homogenization pressure of 40-80 bar, and a second-level homogenization pressure of 10-30 bar to obtain a sterile homogenized mixture;

[0040] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream.

[0041] On the other hand, the present invention also provides the use of the above-mentioned light cream in preparing whipped cream for making decorated cakes, fillings and / or toppings.

[0042] The beneficial effects of the present invention are:

[0043] The whipped cream and its preparation method provided in the present invention can reduce the grease oxidation taste of whipped cream products through the combination of anhydrous cream or butter, white sugar, thickener, especially carrageenan, and further combined with homogenization conditions, and ensure the sensory state of the product without water separation and fat floating. The whipped cream and its preparation method provided in the present invention construct a similar microcapsule structure of fat globules through a homogenization process, form a gel through a thickener, especially carrageenan to construct the outer layer structure of fat globules, wrap a mixture of anhydrous cream or butter oil droplets and white sugar, the thickener carrageenan can isolate the oil droplets from contacting oxygen for oxidation, and further combined with white sugar, can overall slow down the grease oxidation taste and improve the taste; and through suitable homogenization conditions, the fat globules are formed into a particle size of suitable size, and the thickener carrageenan forms a three-dimensional gel structure to stabilize the system, and the white sugar can provide suitable viscosity, slow down the fat floating of fat globules, and control water separation.

[0044] The whipped cream provided by the present invention is a whipped cream product prepared by adding anhydrous cream or butter, and is particularly aimed at whipped cream that needs to be whipped and aerated, and can be used to make decorated cakes, sandwiches, and toppings, etc. The obtained whipped cream product has a good sensory state, no fat floating and water separation phenomenon, good flavor, no oil oxidation smell, and has a good whipping rate after whipping. DETAILED DESCRIPTION

[0045] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.

[0046] In actual production, those skilled in the art will understand that some relevant process steps may be adjusted or increased or decreased, provided that qualified products can be obtained.

[0047] Example 1

[0048] a. Formulation

[0049] (1) Raw materials: fresh cream 78%, anhydrous butter 1.5%, white sugar 0.3%, milk 20.005%;

[0050] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.12%, Tween 80 0.03%, phospholipids 0.04%;

[0051] (3) Thickener: carrageenan 0.005%;

[0052] b. Process

[0053] (1) Material processing: 13% milk is heated to 65°C, emulsifier, thickener and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain the first material liquid;

[0054] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0055] (3) Mixing and homogenizing: heat all the cream to 65° C., mix evenly with the second liquid obtained in step (2), and perform pre-homogenization (65° C., primary pressure 25 bar; secondary pressure 5 bar) to obtain a pre-homogenized mixture;

[0056] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0057] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0058] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0059] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 50 bar, and a second-stage homogenization pressure of 10 bar;

[0060] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25°C, filled, and stored at 2-8°C to obtain the whipped cream having a fat content of 35%.

[0061] Example 2

[0062] a. Formulation

[0063] (1) Raw materials: 65% fresh cream, 7% anhydrous butter, 0.4% white sugar, 27.303% milk;

[0064] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.15%, Tween 80 0.04%, phospholipids 0.05%;

[0065] (3) Thickener: carrageenan 0.007%, xanthan gum 0.03%, guar gum 0.02%;

[0066] b. Process

[0067] (1) Material processing: 20% of milk is heated to 65°C, and an emulsifier, a thickener, and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain a first liquid;

[0068] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0069] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 50 bar; secondary pressure 10 bar) to obtain a pre-homogenized mixture;

[0070] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0071] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0072] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0073] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 60 bar, and a second-stage homogenization pressure of 15 bar;

[0074] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25°C, filled, and stored at 2-8°C to obtain the whipped cream having a fat content of 35%.

[0075] Example 3

[0076] a. Formulation

[0077] (1) Raw materials: fresh cream 48%, anhydrous butter 14%, white sugar 0.6%, milk 37.147%;

[0078] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.18%, phospholipids 0.03%;

[0079] (3) Thickener: carrageenan 0.013%, xanthan gum 0.02%, guar gum 0.01%;

[0080] b. Process

[0081] (1) Chemical processing: heat 25% milk to 65°C, dissolve emulsifier, thickener and white sugar therein, and perform high shear chemical processing for 20 minutes to obtain a first liquid feed;

[0082] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0083] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 60 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0084] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0085] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0086] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0087] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a primary homogenization pressure of 70 bar, and a secondary homogenization pressure of 20 bar;

[0088] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream having a fat content of 35.1%.

[0089] Example 4

[0090] a. Formulation

[0091] (1) Raw materials: 35% fresh cream, 20% anhydrous butter, 0.8% white sugar, 43.705% milk;

[0092] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.1%, Tween 80 0.03%, sucrose ester 0.05%;

[0093] (3) Thickener: carrageenan 0.015%, microcrystalline cellulose 0.25%, sodium carboxymethyl cellulose 0.05%;

[0094] b. Process

[0095] (1) Material processing: 30% of milk is heated to 65°C, and emulsifier, thickener and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain the first material liquid;

[0096] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0097] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 70 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0098] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0099] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0100] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0101] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 70 bar, and a second-stage homogenization pressure of 15 bar;

[0102] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream, which has a fat content of 35.4%.

[0103] Comparative Example 1

[0104] a. Formulation

[0105] (1) Raw materials: fresh cream 78%, anhydrous butter 1.5%, white sugar 0.3%, milk 20.005%;

[0106] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.12%, Tween 80 0.03%, phospholipids 0.04%;

[0107] (3) Thickener: carrageenan 0.005%;

[0108] b. Process

[0109] (1) Material processing: 13% milk is heated to 65°C, emulsifier, thickener and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain the first material liquid;

[0110] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0111] (3) Mixing: heating all the cream to 65° C. and mixing evenly with the second liquid obtained in step (2) to obtain a mixture;

[0112] (4) Cooling: cooling the mixture obtained in step (3) to 8-12° C. to obtain a cooled mixture;

[0113] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0114] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0115] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 50 bar, and a second-stage homogenization pressure of 10 bar;

[0116] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25°C, filled, and stored at 2-8°C to obtain the whipped cream having a fat content of 35%.

[0117] Comparative Example 2

[0118] a. Formulation

[0119] (1) Raw materials: fresh cream 78%, anhydrous butter 1.5%, white sugar 0.3%, milk 20.005%;

[0120] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.12%, Tween 80 0.03%, phospholipids 0.04%;

[0121] (3) Thickener: carrageenan 0.005%;

[0122] b. Process

[0123] (1) Material processing: 13% milk is heated to 65°C, emulsifier, thickener and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain the first material liquid;

[0124] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0125] (3) Mixing and homogenizing: heat all the cream to 65° C., mix evenly with the second liquid obtained in step (2), and perform pre-homogenization (65° C., first-stage pressure 100 bar; no second-stage homogenization) to obtain a pre-homogenized mixture;

[0126] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0127] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0128] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0129] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 50 bar, and a second-stage homogenization pressure of 10 bar;

[0130] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25°C, filled, and stored at 2-8°C to obtain the whipped cream having a fat content of 35%.

[0131] Comparative Example 3

[0132] a. Formulation

[0133] (1) Raw materials: 65% fresh cream, 7% anhydrous butter, 0.4% white sugar, 27.31% milk;

[0134] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.15%, Tween 80 0.04%, phospholipids 0.05%;

[0135] (3) Thickener: xanthan gum 0.03%, guar gum 0.02%;

[0136] b. Process

[0137] (1) Material processing: 20% of milk is heated to 65°C, and an emulsifier, a thickener, and white sugar are dissolved therein, and the material is processed under high shear for 20 minutes to obtain a first liquid;

[0138] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0139] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 50 bar; secondary pressure 10 bar) to obtain a pre-homogenized mixture;

[0140] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0141] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0142] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0143] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 60 bar, and a second-stage homogenization pressure of 15 bar;

[0144] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25°C, filled, and stored at 2-8°C to obtain the whipped cream having a fat content of 35%.

[0145] Comparative Example 4

[0146] a. Formulation

[0147] (1) Raw materials: 25% fresh cream, 25% anhydrous butter, 0.6% white sugar, 49.147% milk;

[0148] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.18%, phospholipids 0.03%;

[0149] (3) Thickener: carrageenan 0.013%, xanthan gum 0.02%, guar gum 0.01%;

[0150] b. Process

[0151] (1) Chemical processing: heat 25% milk to 65°C, dissolve emulsifier, thickener and white sugar therein, and perform high shear chemical processing for 20 minutes to obtain a first liquid feed;

[0152] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0153] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 60 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0154] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0155] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0156] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0157] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a primary homogenization pressure of 70 bar, and a secondary homogenization pressure of 20 bar;

[0158] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream, which has a fat content of 35.4%.

[0159] Comparative Example 5

[0160] a. Formulation

[0161] (1) Raw materials: 32% fresh cream, 22% anhydrous butter, 45.46% milk;

[0162] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.1%, Tween 80 0.03%, sucrose ester 0.05%;

[0163] (3) Thickener: carrageenan 0.06%, microcrystalline cellulose 0.25%, sodium carboxymethyl cellulose 0.05%;

[0164] b. Process

[0165] (1) Chemical processing: 30% of the milk is heated to 65°C, an emulsifier and a thickener are dissolved therein, and the mixture is subjected to high shear chemical processing for 20 minutes to obtain a first liquid feed;

[0166] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0167] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 70 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0168] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0169] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0170] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0171] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 70 bar, and a second-stage homogenization pressure of 15 bar;

[0172] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream, which has a fat content of 35.4%.

[0173] Comparative Example 6

[0174] a. Formulation

[0175] (1) Raw materials: 35% fresh cream, 20% anhydrous butter, 44.505% milk;

[0176] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.1%, Tween 80 0.03%, sucrose ester 0.05%;

[0177] (3) Thickener: carrageenan 0.015%, microcrystalline cellulose 0.25%, sodium carboxymethyl cellulose 0.05%;

[0178] b. Process

[0179] (1) Chemical processing: 30% of the milk is heated to 65°C, an emulsifier and a thickener are dissolved therein, and the mixture is subjected to high shear chemical processing for 20 minutes to obtain a first liquid feed;

[0180] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0181] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 70 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0182] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0183] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0184] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0185] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 70 bar, and a second-stage homogenization pressure of 15 bar;

[0186] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream, which has a fat content of 35.4%.

[0187] Comparative Example 7

[0188] a. Formulation

[0189] (1) Raw materials: 35% fresh cream, 20% anhydrous butter, 0.002% sucralose, 44.503% milk;

[0190] (2) Emulsifier: mono- and di-glycerol fatty acid esters 0.1%, Tween 80 0.03%, sucrose ester 0.05%;

[0191] (3) Thickener: carrageenan 0.015%, microcrystalline cellulose 0.25%, sodium carboxymethyl cellulose 0.05%;

[0192] b. Process

[0193] (1) Chemical processing: 30% of milk is heated to 65°C, and an emulsifier, a thickener, and a sweetener (sucralose) are dissolved therein, and the material is high-shear chemically processed for 20 minutes to obtain a first liquid;

[0194] (2) Mixing anhydrous butter: Heat all the anhydrous butter to 65° C., add it to the first liquid in step (1), and high-shear the material for 10 minutes to obtain a second liquid;

[0195] (3) Mixing and homogenizing: heating all the cream to 65° C., mixing evenly with the second liquid obtained in step (2), and performing pre-homogenization (65° C., primary pressure 70 bar; secondary pressure 20 bar) to obtain a pre-homogenized mixture;

[0196] (4) Cooling: cooling the pre-homogenized mixture to 8-12° C. to obtain a cooled mixture;

[0197] (5) Volume setting: adding the remaining amount of milk to the cooled mixture, adjusting the fat content, and setting the volume to obtain a mixture after volume setting;

[0198] (6) UHT sterilization: The fixed volume mixture is subjected to immersion UHT sterilization at a sterilization temperature of 143°C for a sterilization time of 4 seconds to obtain a sterilized mixture;

[0199] (7) Post-sterilization homogenization: homogenize the sterilized mixture at a homogenization temperature of 68°C, a first-stage homogenization pressure of 70 bar, and a second-stage homogenization pressure of 15 bar;

[0200] (8) Filling and storage: The aseptically homogenized mixture is cooled to 20-25° C., filled, and stored at 2-8° C. to obtain the whipped cream, which has a fat content of 35.4%.

[0201] Test items and descriptions

[0202] A. Sensory test: observe the product’s fat floating, water separation, and fluidity.

[0203] B. Viscosity test: The test conditions are shown in Table 1.

[0204]

[0205] C. Application test: Specific test items and operation methods are shown in Table 2.

[0206]

[0207] D. Particle size and stability test: The specific test method is shown in Table 3.

[0208]

[0209] E. Peroxide value test

[0210] Weigh 5g of oil sample into the titration cup of the potentiometric titrator, add 50mL of isooctane-glacial acetic acid solution, and shake gently to completely dissolve the sample. Add 1mL of saturated potassium iodide solution, start the magnetic stirrer, react for 60s at an appropriate stirring speed, immediately add 100mL of water to the titration cup, insert the electrode and titration head, set the titration parameters, titrate with 0.01mol / L sodium thiosulfate standard solution, run the titration program, titrate and observe the titration curve and potential changes, and record the volume of standard solution consumed after reaching the titration endpoint. For specific methods, refer to GB5009.227-2023.

[0211] F. Taste preference test: The specific test method is shown in Table 4.

[0212]

[0213] Test Results

[0214] 1. The sensory results, viscosity, and whipping rate are shown in Table 5.

[0215]

[0216] result:

[0217] (1) It can be seen from the above results that the above embodiments can ensure the sensory state, fluidity, viscosity of the samples during the shelf life, and have a high whipping rate. However, the comparative examples all have fat floating and water separation to varying degrees, and the whipping rate is also reduced.

[0218] (2) By comparing the results of the embodiments and the comparative examples, it can be seen that compared with the technical solution of the present invention, if the pre-homogenization is removed, the pre-homogenization pressure is not appropriate, carrageenan is removed, the amount of anhydrous butter is too large, or the ratio of anhydrous butter + carrageenan + white sugar is not appropriate, white sugar is removed, and sweeteners are used instead of white sugar, the product fat will float up, water precipitation will occur, and the product whipping rate will be reduced. Among them, in comparative example 6, white sugar is not added during the production process of whipping cream, but in the specific whipping application, 0.8g / 100g of white sugar is added based on the mass of whipping cream; in comparative example 7, sweeteners are used instead of white sugar, which will reduce the sensory stability and whipping performance of the product.

[0219] 2. The particle size and stability test results are shown in Table 6.

[0220]

[0221] result:

[0222] (1) It can be seen from the above results that the above examples can ensure that the samples have appropriate particle size values, low clarity index and TSI values, that is, good product stability. The comparative examples all have different degrees of increase in particle size value, clarity index and TSI value. When the product particle size value is larger, it is more likely for fat globules to float and agglomerate, resulting in fat floating and water precipitation in the product. The increase in clarity index and TSI value also indicates that the product stability is reduced, confirming that the product has deteriorated in sensory state.

[0223] (2) By comparing the results of the embodiments with the comparative examples, it can be seen that the removal of pre-homogenization, inappropriate pre-homogenization pressure, removal of carrageenan, excessive use of anhydrous butter, inappropriate ratio of anhydrous butter + carrageenan + white sugar, removal of white sugar, and replacement of white sugar with other sweeteners in the present invention will all cause the particle size value, clarity index, and TSI value of the product to increase, all of which will cause the product quality to deteriorate.

[0224] 3. The peroxide value results (mmol / kg) at different storage temperatures after a shelf life of 1m are shown in Table 7.

[0225]

[0226] result:

[0227] (1) It can be seen from the above results that the products of the above embodiments all have lower peroxide values, and after being stored for 1 m under different temperature conditions, the peroxide values ​​also increase to an acceptable degree, which means that the oxidation degree of fat in the products is relatively slow; while it can be seen from the comparative examples that the peroxide values ​​all increase significantly to varying degrees, and under normal temperature and high temperature conditions of 25°C and 37°C, the increase in the peroxide values ​​of the products is more significant, which means that the fat in the products is significantly oxidized and the freshness of the fat decreases.

[0228] (2) By comparing the results of the examples with the comparative examples, it can be seen that the removal of pre-homogenization, inappropriate pre-homogenization pressure, removal of carrageenan, excessive use of anhydrous butter, inappropriate ratio of anhydrous butter + carrageenan + white sugar, and removal of white sugar in the present invention will all cause a significant increase in the peroxide value of the product. When multiple items in the combination of the present invention exceed the range, it is obvious that the peroxide value of the product surges. The oil droplets of anhydrous butter do not form a good protective structure and are very easy to react with oxygen, light, etc., affecting the product quality. In addition, the removal of white sugar or the use of sweeteners as a substitute will lead to an increase in the peroxide value of the product.

[0229] 4. Taste preference results (number of people) The results are shown in Table 8.

[0230]

[0231] result:

[0232] (1) It can be seen from the above results that the products of the above embodiments all have good glossiness and fineness, and the products have a creamy taste, and the oil oxidation smell is not obvious. Even when the amount of anhydrous butter is large, no bad oil oxidation smell is detected. However, it can be seen that the comparative examples all have obvious oil oxidation smell, which can be detected by most of the people in the tasting panel, and has affected the release of the creamy taste of the product, resulting in a decrease in the flavor of the product.

[0233] (2) By comparing the results of the examples with the comparative examples, it can be seen that the removal of pre-homogenization, inappropriate pre-homogenization pressure, removal of carrageenan, excessive use of anhydrous butter, inappropriate ratio of anhydrous butter + carrageenan + white sugar, and removal of white sugar in the present invention will all cause the product to have an obvious oil oxidation taste, and using sweeteners instead of white sugar can provide a sweet taste but cannot reduce the unpleasant flavor of the product. This once again proves that the technical solution provided by the present invention can improve the problem of product quality degradation caused by the addition of anhydrous butter or butter as a raw material.

Claims

1. A light cream, characterized in that: Taking the total mass of the whipped cream as 100%, the raw materials include: 35%-88% of whipped cream, 1%-20% of anhydrous butter, 0.3%-0.8% of white sugar, 10%-44% of milk, 0.004%-1.05% of thickener, and 0-0.9% of emulsifier; Based on the total mass of the whipped cream as 100%, the thickener includes 0.004%-0.05% carrageenan; The fat content of the whipping cream is 35%-38%; The whipped cream is prepared according to the following method: Adding an emulsifier, a thickener, and white sugar to a portion of the heated milk, and high-shearing the material to obtain a first liquid; The heated anhydrous butter is mixed with the first liquid, and the materials are subjected to high shearing to obtain a second liquid; The heated cream is mixed with the second liquid feed, and the obtained mixture is pre-homogenized, wherein the pre-homogenization temperature is 65-75° C., the first-stage pressure is 20-70 bar, and the second-stage pressure is 5-30 bar, to obtain a pre-homogenized mixture; After cooling the pre-homogenized mixture, the remaining milk is used to adjust the volume, and the fat content is adjusted to obtain a mixture after the volume is adjusted; The mixture after volume adjustment is sterilized and homogenized after aseptic treatment to obtain the whipped cream.

2. The whipping cream according to claim 1, characterized in that: The thickener further comprises one or a combination of two or more of xanthan gum, guar gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

3. The whipping cream according to claim 1, characterized in that: Based on the total mass of the whipped cream being 100%, the thickener further comprises one or a combination of two or more of 0.01-0.1% xanthan gum, 0.01-0.1% guar gum, 0.01-0.5% microcrystalline cellulose, and 0.01-0.3% sodium carboxymethyl cellulose.

4. The whipping cream according to claim 1, characterized in that: Based on the total mass of the whipped cream being 100%, the thickener is 0.004%-0.05% carrageenan.

5. The whipping cream according to claim 1, characterized in that: The emulsifier includes one or a combination of two or more of mono- and di-glycerol fatty acid esters, Tween 80, phospholipids, sucrose esters, and lactic acid fatty acid glycerides.

6. The whipping cream according to claim 1, characterized in that: Based on the total mass of the whipping cream as 100%, the emulsifier includes one or a combination of two or more of 0.01-0.3% of mono- and di-glycerol fatty acid esters, 0.01-0.1% of Tween 80, 0.01-0.1% of phospholipids, 0.01-0.2% of sucrose esters, and 0.01-0.2% of lactic acid fatty acid glycerides.

7. The whipping cream according to claim 1, characterized in that: The particle size D90 value of the whipping cream is 2.1-2.3 μm, the whipping rate is 250%-260%, the LumiSizer clarification index is <0.3, and the overall TSI value of Turbiscan is ≤0.

3.

8. A method for preparing light cream according to any one of claims 1 to 7, characterized in that: The preparation method of the light cream comprises: (1) adding an emulsifier, a thickener, and white sugar to a portion of the heated milk, and high-shearing the material to obtain a first liquid; (2) mixing the heated anhydrous butter with the first liquid, and high-shearing the materials to obtain a second liquid; (3) mixing the heated cream with the second liquid, and pre-homogenizing the obtained mixture to obtain a pre-homogenized mixture; (4) After cooling the pre-homogenized mixture, the remaining amount of milk is used to adjust the volume and the fat content to obtain a mixture after the volume is adjusted; (5) sterilizing and homogenizing the mixture after the volume is fixed to obtain the whipped cream; In step (3), the pre-homogenization temperature is 65-75°C, the first-stage pressure is 20-70 bar, and the second-stage pressure is 5-30 bar.

9. The preparation method according to claim 8, characterized in that: Taking the total mass of the whipped cream as 100%, the partial milk is 10%-30% of the milk; In step (1), the temperature of the heated part of the milk is 65-75°C; the time of high shearing is 15-25 minutes; In step (2), the temperature of the heated anhydrous butter is 65-75°C; the high shearing time is 10-15 minutes; In step (3), the temperature of the heated cream is 65-75°C; In step (4), the temperature of the pre-homogenized mixture is cooled to 8-12°C; In step (5), the sterilization method is immersion UHT sterilization, the sterilization temperature is 143-147°C, and the sterilization time is 4-8s; the homogenization temperature of the post-sterilization homogenization is 65-75°C, the first-level pressure is 40-80bar, and the second-level pressure is 10-30bar.

10. Use of the light cream according to any one of claims 1 to 7 in preparing whipped cream for making decorated cakes, fillings and / or toppings.

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