Low-fat cream stuffing and preparation method thereof
By using a high water-holding oil composition in baked fillings, a stable three-phase emulsification system is formed, which solves the shortcomings of existing baked fillings in terms of temperature resistance, shape retention and flavor diversity, and achieves low-fat, Preservative-free healthy creamy filling products.
Patent Information
- Application Number
- CN202411720817.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-28
- Publication Date
- 2025-01-21
AI Technical Summary
Existing baking filling products have shortcomings in temperature resistance, pattern retention and flavor diversity, and often contain starch and preservatives, which affect health.
Develop a low -fat cream filling with high hydrophilic oil compositions, including refined vegetable oils, liquid emulsifiers and hydrophilic emulsifiers. Form a stable three -phase emulsification system.
The excellent water absorption, gas holding and preservation of low -fat cream filling is realized. The products are delicate, non -greasy, no sense of interest, and the entrances are.
Smart Images
Figure CN119326012A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food processing, and particularly relates to a low-fat cream filling and a preparation method thereof. Background Art
[0002] At present, the main types of baked fillings in the domestic market are whipped cream, whipped margarine, and batter, with the former being more common. However, whipped cream has poor temperature resistance, poor shape retention, and a single flavor; some whipped margarines have poor palatability and unnatural flavor; and traditional batter fillings usually add starch (resulting in a poor taste) and preservatives (not green and healthy enough). Therefore, the art still needs to further improve the existing baked fillings. Summary of the invention
[0003] The invention aims to develop a low-fat cream filling of a three-phase emulsified system having excellent water absorption, gas retention and shape retention performance after being whipped and a preparation method thereof.
[0004] Specifically, the present invention provides a low-fat cream filling, which comprises the following raw materials by mass percentage: shortening and a water phase, The shortening comprises refined vegetable oil and a lipophilic emulsifier, wherein the lipophilic emulsifier is selected from one or more of sucrose fatty acid esters, phospholipids, mono- and di-glycerol fatty acid esters, polyglycerol ricinoleate, propylene glycol fatty acid esters or sorbitan monostearate. The water phase includes flavor raw materials and a hydrophilic emulsifier.
[0005] Furthermore, the refined vegetable oil is refined vegetable oil of vegetable oil and modified oils thereof, and the vegetable oil is selected from one or more of palm oil, coconut oil, sunflower oil and esterified oils thereof.
[0006] Furthermore, the mass ratio of the refined vegetable oil to the lipophilic emulsifier is 99:1-99.7:0.3.
[0007] Furthermore, butter is added to the shortening.
[0008] Furthermore, the flavor raw materials include sugar, salt, maltose syrup or fructose syrup, condensed milk, sugared egg yolk, whole milk powder or skim milk powder, highly concentrated lactic acid bacteria fermented beverage stock solution, colloid and maltodextrin.
[0009] Furthermore, the hydrophilic emulsifier is a sucrose fatty acid ester with an HLB value of 16.
[0010] Furthermore, the low-fat cream filling contains the following raw materials in mass percentage: 5%-15% water, 30%-40% refined vegetable oil, 1-5% butter, 0.1%-0.3% lipophilic emulsifier, 0%-15% sugar, 0%-0.5% salt, 25%-35% maltose syrup or 10%-35% fructose syrup, 2%-5% condensed milk, 5%-15% sugared egg yolk, 3%-8% whole milk powder or skim milk powder, 4%-6% highly concentrated lactic acid bacteria fermented beverage concentrate, 0.01%-0.2% colloid, 0.5%-2% maltodextrin, and 0.1%-0.3% hydrophilic emulsifier, wherein the sum of the mass percentages of all raw materials is 100%.
[0011] Furthermore, the low-fat cream filling also contains the following raw materials by mass percentage: one or more of 2%-6% fruit concentrate, 2%-4% fruit powder or 0.3%-1% fruit particles.
[0012] Optionally, the low-fat cream filling further comprises the following raw materials by mass percentage: one or more of 0.02%-0.4% of an acidity regulator, 0.02%-0.08% of a food flavor, or 0.02%-0.1% of a natural pigment.
[0013] Furthermore, the acidity regulator is selected from one or more of citric acid, malic acid or lactic acid.
[0014] Furthermore, the colloid is selected from one or more of gelatin, guar gum, gellan gum, pectin, carrageenan or xanthan gum.
[0015] Furthermore, the phospholipid is selected from soybean lecithin or egg phospholipid.
[0016] Furthermore, when the lipophilic emulsifier is selected from sucrose fatty acid esters, the sucrose fatty acid esters are selected from sucrose fatty acid esters with an HLB value of 1 or 2.
[0017] Furthermore, the sucrose fatty acid ester is selected from one or more of sucrose erucate, sucrose monostearate, sucrose monopalmitate, sucrose monolaurate, and sucrose oleate.
[0018] Furthermore, the sucrose fatty acid ester is sucrose erucate.
[0019] The present invention also provides a method for preparing the low-fat cream filling as described herein, comprising the following steps: (1) Preparation of aqueous phase: 1) Add whole milk powder or skim milk powder to water at 50±5℃, stir at 2000rpm-3000rpm for 4-12min to mix evenly; optionally raise the temperature to 70℃±5℃, add hydrophilic emulsifier, stir at 2000rpm-3000rpm for 1-5min to mix evenly; 2) Add the mixture of colloid, sugar and salt, and stir for 10-20 minutes to mix well; 3) Optionally, add a mixture of fruit powder and sugar, stir for 15-20 minutes to mix evenly, and obtain premix 1; 4) adding maltose syrup, condensed milk, sweetened egg yolk, highly concentrated lactic acid bacteria fermented beverage stock solution, maltodextrin and optionally fruit concentrated juice into premix 1; 5) Then sterilize at 65±2℃ for 30-35min; 6) Optionally, add food flavors, natural pigments and acidity regulators to obtain a water phase; (2) Preparation of shortening oil phase: The refined vegetable oil and the lipophilic emulsifier are mixed, and freeze-kneaded at a low temperature of -20°C, a stirring speed of 490 rpm, and a flow rate of 2500 L / h to obtain shortening; (3) Product preparation: 1) Maintain the shortening at 18±2℃, add or not add butter at 21±2℃, stir at 12~18rpm for 15s~90s, then stir at 20~30rpm for 30s~90s until the shortening reaches the appropriate hardness for later use; 2) Add the water phase cooled to 25±2°C into the oil phase while stirring at a mixing speed of 30-40 rpm for 2-6 min to obtain premix 2; 3) homogenizing and aerating the premix 2 at a homogenizing mass of 7 to 9 kg / min, a homogenizing speed of 60 to 80 rpm, and a homogenizing head temperature of 24 ± 2°C to obtain a low-fat cream filling; 4) Optionally, fruit particles are evenly added to the premixed product 2 to obtain a fruit-type low-fat cream filling.
[0020] Beneficial effects of the present invention: The present invention first provides a high water-holding oil composition suitable for cream fillings, which utilizes the interfacial self-assembly ability of phospholipids and the adsorption effect of crystal particles of sucrose fatty acid esters and mono- and di-glycerol fatty acid esters to ensure that the oil and syrup form a stable three-phase emulsified system (oil phase, water phase, and aerated emulsion gel) after mixing. The exemplary schematic diagram is shown in FIG. Figure 1As shown. By using the high water-holding oil composition, the present invention develops a three-phase emulsified instant cream filling with excellent water absorption, gas holding and shape retention after whipping. This filling is made of ingredients such as oil, syrup, and flavor substances, and can be used for surface decoration or sandwiching of bread, Western pastries, and cakes. Compared with traditional fillings, the product does not add starch, has a more delicate texture, has no greasy feeling, no sticky mouthfeel, melts in the mouth, and has the excellent characteristics of natural and real flavor. Compared with whipped fresh cream and margarine, the filling has the characteristics of convenient operation, good stability, diverse flavors, soft and natural color, and its low-fat and preservative-free characteristics meet the health demands of modern consumers. Most importantly, the filling can be taken out of the refrigeration and used directly, which greatly reduces the difficulty of operation, saves time, and is easy to use and promote. In addition, the product has low water activity, nitrogen-filled packaging, and refrigerated storage, and microorganisms are not easy to reproduce, and safety is reliably guaranteed. The method is highly operable, easy to control, and suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Figure 1 An exemplary schematic diagram of a three-phase emulsified system of a cream filling prepared according to the present invention is shown.
[0022] Figure 2 The microscopic observation results of the low-fat cream fillings prepared in Example 1 and Comparative Example 1 are shown.
[0023] Figure 3 The picture shows the decoration state of the low-fat cream fillings prepared in Examples 1-3 and Comparative Examples 1-7 after being whipped and left to stand for 3 hours. DETAILED DESCRIPTION
[0024] The present invention is further described below with reference to specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.
[0025] Sunflower oil: Kerry Grains and Oils (Tianjin) Co., Ltd.
[0026] Coconut oil: Kerry Grains and Oils (Tianjin) Co., Ltd.
[0027] Refined palm oil: palm olein, palm stearin, Kerry Grains & Oils (Tianjin) Co., Ltd. Maltose syrup / high fructose syrup: maltose mass fraction 75%, high fructose syrup F42, Cargill Food Technology (Pinghu) Co., Ltd.
[0028] Condensed milk: Brand: Nestlé, Sanhua full-fat condensed milk, specification 410g, Qingdao Nestlé Co., Ltd.
[0029] Sweetened egg yolk: pasteurized sweetened egg liquid, sugar content 40%, Suzhou Oufu Egg Industry Co., Ltd.
[0030] Whole milk powder / skimmed milk powder:Fonterra Limited.
[0031] Fruit juice concentrate: yellow peach juice, Grey Food Technology (Tianjin) Co., Ltd.
[0032] Highly concentrated lactic acid bacteria fermented beverage concentrate: Highly concentrated lactic acid bacteria fermented beverage concentrate, derived from commercially available products, Shenghe Biotechnology (Yangzhou) Co., Ltd.
[0033] Example 1 The present embodiment provides a low-fat cream filling, which comprises the following raw materials in percentage by mass: balance water, 33% refined vegetable oil, 0.3% lipophilic emulsifier (composed of sucrose erucate (HLB value is 1), soy lecithin and mono- and diglycerol fatty acid esters in a mass ratio of 1:2:1), 4% white sugar, 0.3% table salt, 28% maltose syrup, 3% condensed milk, 6% sugared egg yolk, 4.5% skim milk powder, 5.5% highly concentrated lactic acid bacteria fermented beverage stock solution, 3% fruit concentrate, 0.1% guar gum, 1% maltodextrin, 0.21% hydrophilic emulsifier (sucrose fatty acid ester with HLB value of 16), 1% fruit particles, and 0.15% malic acid.
[0034] In this embodiment, the fruit particles may be strawberries, apples, etc.
[0035] Also provided is a method for preparing a low-fat cream filling, comprising the steps of: (1) Preparation of aqueous phase: 1) Add skim milk powder to 50℃ water, stir at 2500rpm for 10min to mix evenly; heat to 70℃, add hydrophilic emulsifier, stir at 2000rpm-3000rpm for 1-5min to mix evenly; 2) Add the mixture of guar gum, sugar and salt, stir for 15 minutes to mix evenly, and obtain premix 1; 3) adding maltose syrup, condensed milk, sweetened egg yolk, highly concentrated lactic acid bacteria fermented beverage stock solution, maltodextrin and fruit concentrate to premix 1; 4) Then sterilize at 65℃ for 30min; 5) Add malic acid to obtain the aqueous phase; (2) Preparation of shortening oil phase: The refined vegetable oil and the lipophilic emulsifier are mixed, and freeze-kneaded at a low temperature of -20°C, a stirring speed of 490 rpm, and a flow rate of 2500 L / h to obtain shortening; (3) Product preparation: 1) Maintain the shortening at 18°C and stir at 15 rpm for 30 seconds, then stir at 30 rpm for 60 seconds until it reaches a suitable hardness for later use; 2) In a homogenizer, add the water phase cooled to 25°C to the oil phase while stirring at a mixing speed of 35 rpm for 5 min to obtain premix 2; 3) Premix 2 was homogenized and aerated, with a homogenization rate of 8 kg / min, a homogenization speed of 70 rpm, and a homogenization head temperature controlled at 24°C; 4) Add fruit pieces to obtain a fruit-type low-fat cream filling.
[0036] Example 2 This embodiment provides a low-fat cream filling, which differs from Example 1 in that the low-fat cream filling contains 0.075% sucrose erucate (HLB value is 2), 0.15% soy lecithin, and 0.075% mono- and diglycerol fatty acid esters by mass percentage, and the remaining ingredients and preparation method are the same as those in Example 1.
[0037] Example 3 This embodiment provides a low-fat cream filling, which differs from Example 1 in that the low-fat cream filling contains 0.05% sucrose erucate (HLB value is 2), 0.1% soy lecithin, and 0.05% mono- and diglycerol fatty acid esters by mass percentage, and the remaining ingredients and preparation method are the same as those in Example 1.
[0038] Comparative Example 1 This embodiment provides a low-fat cream filling, which differs from Embodiment 1 in that the low-fat cream filling contains 0.15% of propylene glycol fatty acid ester and 0.15% of mono- and diglycerol fatty acid ester by mass, and the remaining ingredients and preparation method are the same as those in Embodiment 1.
[0039] Comparative Example 2 This embodiment provides a low-fat cream filling, which differs from Embodiment 1 in that the low-fat cream filling contains 0.15% of sorbitan monostearate and 0.15% of mono- and diglycerol fatty acid esters by mass, and the remaining ingredients and preparation method are the same as those in Embodiment 1.
[0040] Comparative Example 3 This embodiment provides a low-fat cream filling, which differs from Embodiment 1 in that the low-fat cream filling contains 0.15% of polyglycerol ricinoleate and 0.15% of mono- and diglycerol fatty acid esters by mass, and the remaining ingredients and preparation method are the same as those in Embodiment 1.
[0041] Comparative Example 4 This embodiment provides a low-fat cream filling, which differs from Embodiment 1 in that the low-fat cream filling contains 0.2% soy lecithin and 0.1% mono- and diglycerol fatty acid esters by mass, and the remaining ingredients and preparation method are the same as those in Embodiment 1.
[0042] Comparative Example 5 This embodiment provides a low-fat cream filling, which differs from Example 1 in that the low-fat cream filling contains 0.075% sucrose palmitate, 0.15% soy lecithin and 0.075% mono- and diglycerol fatty acid esters by mass percentage, and the remaining ingredients and preparation method are the same as those in Example 1.
[0043] Comparative Example 6 This embodiment provides a low-fat cream filling, which differs from Example 1 in that the low-fat cream filling contains 0.05% sucrose monolaurate, 0.1% soy lecithin and 0.05% mono- and diglycerol fatty acid esters by mass percentage, and the remaining ingredients and preparation method are the same as those in Example 1.
[0044] Comparative Example 7 The difference between it and Example 1 is that the low-fat cream filling contains 0.05% sucrose monopalmitate, 0.1% soy lecithin and 0.05% mono- and diglycerol fatty acid esters by mass percentage, and the remaining ingredients and preparation method are the same as those in Example 1.
[0045] Test Example 1 The low-fat cream fillings prepared in Example 1 and Comparative Example 1 were observed under a microscope. Figure 2 It can be seen that the low-fat cream filling of Example 1 forms a stable three-phase emulsified system, while the low-fat cream filling of Comparative Example 1 does not form a stable three-phase emulsified system.
[0046] Test Example 2 The whipping properties and gas holding properties of the low-fat cream fillings prepared in the examples and comparative examples were tested.
[0047] Test method: Weigh 500g of the sample to be tested in a mixing tank. Stir at speed 4 for 3 minutes, then stop stirring and scrape the tank (use a rubber scraper to scrape the grease on the side of the tank to assist stirring during stirring). Stir at speed 6 for 5 minutes, then stop the stirrer and scrape the tank; continue stirring for 5 minutes, then stop stirring, scoop out a small amount of oil from the mixing tank and fill it into a measuring cup and tap it until it is full. Then use a scraper to level it and weigh it. Repeat the above steps. If the weight is heavier than the first weighing, the test is completed. If it is lighter, continue stirring for another 5 minutes and weigh it again. Repeat this operation until the weight is heavier than the previous weight. Calculate the whippability according to the following formula, where the lower the whippability value, the better the whipping effect.
[0048] Whipping capacity (CV) = (BA) / (CA); Where: A: empty weight of measuring cup B: Measuring cup + oil weight C: Measuring cup + full of water The results are shown in Table 1. It can be seen from the test in Table 1 that Examples 1-3 have better whipping effects.
[0049] Table 1: Whipping properties of low-fat cream fillings prepared in Examples and Comparative Examples.
[0050] Test Example 3 The shape-retaining properties of the low-fat cream fillings prepared in the examples and comparative examples after whipping were tested.
[0051] Determination method of shape retention performance: After the low-fat cream fillings prepared in the examples and comparative examples are whipped to the target specific gravity, they are piped and placed in a 30°C constant temperature box. The state of the piped fillings after 3 hours is observed to see if there is any water separation, oil separation, collapse, cracking, etc. Figure 3 As shown, it shows that the low-fat cream fillings prepared in the examples have good shape-keeping properties after whipping, while the low-fat cream fillings prepared in the comparative examples have poor shape-keeping properties after whipping.
[0052] Test Example 4 The water holding capacity of the oil phases prepared in the Examples and Comparative Examples was tested.
[0053] Place the sample in a 20°C thermostat overnight, measure its temperature, and weigh 250g of the oil phase for water absorption test. Experimental steps: a) Experiment with a Kitchen Aid mixer.
[0054] b) Beat at speed 4 for 3 minutes, remove the grease and scrape the sides of the mixture, then beat at speed 6 for 5 minutes and add water.
[0055] c) Use a measuring cylinder to fill up with water and slowly add it into the mixing tank (continue stirring).
[0056] d) Add about 5 to 10 mL of water each time. Continue adding water after it is completely mixed in until the oil and water are just separated. Record the amount of water consumed and calculate the water absorption coefficient.
[0057] The results are shown in Table 2. It can be seen from the test in Table 2 that the product of the embodiment has a good stream water holding effect. Although the water absorption coefficient of comparative example 1 is high, Figure 3 It can be seen that the decoration effect of comparative example 1 after being whipped and left to stand for 3 hours is very poor; the water absorption coefficient of comparative example 7 is relatively high, but the whipping property of comparative example 7 obtained from the test in Table 1 is relatively low.
[0058] Table 2: Water holding capacity of the oil phases prepared in Examples and Comparative Examples.
[0059] It should be noted that the preferred embodiments of the present invention are given in the specification of the present invention, but the present invention can be implemented in many different forms and is not limited to the embodiments described in this specification. These embodiments are not intended to be additional limitations on the content of the present invention. The purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive. In addition, the above-mentioned technical features continue to be combined with each other to form various embodiments not listed above, which are all considered to be within the scope of the present invention specification; further, for ordinary technicians in this field, they can be improved or transformed according to the above description, and all these improvements and transformations should belong to the protection scope of the claims attached to the present invention.
Claims
1. A low-fat cream filling, characterized in that: Contains the following raw materials by mass percentage: shortening and water phase, The shortening comprises refined vegetable oil and a lipophilic emulsifier, wherein the lipophilic emulsifier is selected from one or more of sucrose fatty acid esters, phospholipids, mono- and di-glycerol fatty acid esters, polyglycerol ricinoleate, propylene glycol fatty acid esters or sorbitan monostearate. The water phase includes flavor raw materials and a hydrophilic emulsifier.
2. The low-fat cream filling according to claim 1, characterized in that The refined vegetable oil is a refined vegetable oil of vegetable oil and modified oils thereof, and the vegetable oil is selected from one or more of palm oil, coconut oil, sunflower oil and esterified oils thereof; Furthermore, the mass ratio of the refined vegetable oil to the lipophilic emulsifier is 99:1-99.7:0.3; Furthermore, butter is added to the shortening.
3. The low-fat cream filling according to claim 1, characterized in that The flavor raw materials include sugar, salt, maltose syrup or fructose syrup, condensed milk, sugared egg yolk, whole milk powder or skim milk powder, high-concentrated lactic acid bacteria fermented beverage stock solution, colloid and maltodextrin; Furthermore, the hydrophilic emulsifier is a sucrose fatty acid ester with an HLB value of 16.
4. The low-fat cream filling according to claim 1, characterized in that The low-fat cream filling contains the following raw materials in percentage by mass: 5%-15% water, 30%-40% refined vegetable oil, 1-5% butter, 0.1%-0.3% lipophilic emulsifier, 0%-15% sugar, 0%-0.5% salt, 25%-35% maltose syrup or 10%-35% fructose syrup, 2%-5% condensed milk, 5%-15% sugared egg yolk, 3%-8% whole milk powder or skim milk powder, 4%-6% highly concentrated lactic acid bacteria fermented beverage stock solution, 0.01%-0.2% colloid, 0.5%-2% maltodextrin, and 0.1%-0.3% hydrophilic emulsifier, wherein the sum of the percentages by mass of all raw materials is 100%.
5. The low-fat cream filling according to claim 1, characterized in that The low-fat cream filling further comprises the following raw materials by mass percentage: one or more of 2%-6% fruit concentrate, 2%-4% fruit powder or 0.3%-1% fruit particles, Optionally, the low-fat cream filling further comprises the following raw materials by mass percentage: one or more of 0.02%-0.4% of an acidity regulator, 0.02%-0.08% of a food flavor, or 0.02%-0.1% of a natural pigment, The acidity regulator is selected from one or more of citric acid, malic acid or lactic acid.
6. The low-fat cream filling according to claim 1, characterized in that The colloid is selected from one or more of gelatin, guar gum, gellan gum, pectin, carrageenan or xanthan gum; The phospholipid is selected from soybean lecithin or egg phospholipid.
7. The low-fat cream filling according to claim 1, characterized in that When the lipophilic emulsifier is selected from sucrose fatty acid esters, the sucrose fatty acid esters are selected from sucrose fatty acid esters having an HLB value of 1 or 2.
8. The low-fat cream filling according to claim 1, characterized in that The sucrose fatty acid ester is selected from one or more of sucrose erucate, sucrose monostearate, sucrose monopalmitate, sucrose monolaurate and sucrose oleate.
9. The low-fat cream filling according to claim 1, characterized in that The sucrose fatty acid ester is sucrose erucate.
10. A method for preparing a low-fat cream filling according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) Preparation of aqueous phase: 1) Add whole milk powder or skim milk powder to water at 50±5℃, stir at 2000rpm-3000rpm for 4-12min to mix evenly; optionally raise the temperature to 70℃±5℃, add hydrophilic emulsifier, stir at 2000rpm-3000rpm for 1-5min to mix evenly; 2) Add the mixture of colloid, sugar and salt, and stir for 10-20 minutes to mix well; 3) Optionally, add a mixture of fruit powder and sugar, stir for 15-20 minutes to mix evenly, and obtain premix 1; 4) adding maltose syrup, condensed milk, sweetened egg yolk, highly concentrated lactic acid bacteria fermented beverage stock solution, maltodextrin and optionally fruit concentrated juice into premix 1; 5) Then sterilize at 65±2℃ for 30-35min; 6) Optionally, add food flavors, natural pigments and acidity regulators to obtain a water phase; (2) Preparation of shortening oil phase: The refined vegetable oil and the lipophilic emulsifier are mixed, and freeze-kneaded at a low temperature of -20°C, a stirring speed of 490 rpm, and a flow rate of 2500 L / h to obtain shortening; (3) Product preparation: 1) Maintain the shortening at 18±2℃, add or not add butter at 21±2℃, stir at 12~18rpm for 15s~90s, then stir at 20~30rpm for 30s~90s until the shortening reaches the appropriate hardness for later use; 2) Add the water phase cooled to 25±2°C into the oil phase while stirring at a mixing speed of 30-40 rpm for 2-6 min to obtain premix 2; 3) homogenizing and aerating the premix 2 at a homogenizing mass of 7 to 9 kg / min, a homogenizing speed of 60 to 80 rpm, and a homogenizing head temperature of 24 ± 2°C to obtain a low-fat cream filling; 4) Optionally, fruit particles are evenly added to the premixed product 2 to obtain a fruit-type low-fat cream filling.