Single cream and preparation method thereof

Abstract

The invention provides single cream and a preparation method thereof. The single cream comprises the following raw materials in parts by weight: 5-13 parts of raw milk; 85-90 parts of frozen single cream; 0.5 to 1.5 parts of anhydrous cream; 0.5 to 1.0 part of an emulsifier; 0.1 to 0.3 part of a stabilizing agent; and 0.1 to 0.5 part of white granulated sugar. The unfreezing method has the advantages that by optimizing the unfreezing process of the frozen single cream, the influence of the frozen single cream on the aspects of tissue state stability, taste smoothness, product flavor, whipping performance and the like is reduced to the minimum; and the produced whipped single cream is not weaker than similar products produced by fresh single cream in the aspects of flavor, fine taste, whipping characteristic, heat resistance and the like.

Description

Technical Field

[0001] The invention relates to a cream and a preparation method thereof. Background Art

[0002] The fat content of whipping cream is between 30% and 38%. With its rich taste and excellent plasticity, it is widely used in baked food cakes. In making birthday cakes and various decorated cakes, whipping cream can be squeezed into various exquisite shapes through the decorating nozzle, which increases the beauty and artistry of the cake. At the same time, the whipping cream applied to the cake layer and surface brings a delicate and rich taste to the cake and enhances the overall flavor. Adding whipping cream to mousse cake can make the mousse cake have a light, fluffy texture and rich milk flavor.

[0003] At present, whipping cream is mainly prepared with fresh cream. The production requires high requirements for cream separation and processing equipment, and the investment is large. At the same time, the daily supply of milk sources is limited. The processing cost of separated skim milk is high in the context of the lack of domestic consumption habits. Frozen cream is difficult to use in the production of whipping cream because of the change in physical state, which is prone to oil-water separation and stratification, product texture changes, flavor changes, and whipping performance changes. Summary of the invention

[0004] In view of the above problems, the present invention provides a cream and a preparation method thereof.

[0005] The purpose of the invention is achieved through the following solutions:

[0006] A light cream comprises the following raw materials: by weight: 5-13 parts of raw milk; 85-90 parts of frozen light cream; 0.5-1.5 parts of anhydrous butter; 0.5-1.0 parts of emulsifier; 0.1-0.3 parts of stabilizer; and 0.1-0.5 parts of white granulated sugar.

[0007] Furthermore, the raw milk is one or more combinations of purified raw milk, RO membrane concentrated milk, and flash concentrated milk.

[0008] Furthermore, the emulsifier is a combination of one or more of phospholipids, mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate, and lactic acid fatty acid glyceride.

[0009] Furthermore, the stabilizer is one or more combinations of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, xanthan gum, gelatin, and carrageenan.

[0010] A method for preparing cream comprises the following steps: the first step: thawing frozen cream: removing the required frozen cream from the outer packaging carton and transferring it to a 2-6°C cold storage for refrigeration and thawing for 72 hours before being shipped out; after being shipped out, thawing at a room temperature of 20-35°C for 2-4 hours until the frozen cream is completely softened and the surface temperature reaches above 6°C; finally, placing it in a tunnel-type spray water bath device at 90-95°C for 30 minutes; the center temperature of the thawed cream must reach 40-55°C;

[0011] Step 2: Ingredients: Take raw milk and partially thawed cream and heat it to 70-75℃, then add anhydrous butter, emulsifier and stabilizer mixed with white sugar in turn to dissolve;

[0012] Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, stir for 5-8 minutes, take samples to test indicators, and set the volume according to the requirements of internal control physical and chemical indicators;

[0013] Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method;

[0014] Step 5: Homogenization after sterilization: homogenization temperature 70-75℃, homogenization pressure 30-50bar: first stage 15-30bar, second stage 15-20bar, total pressure 30-50bar; discharge temperature 8℃-25℃;

[0015] Step 6: Filling and storage.

[0016] Further, the finished product after filling is whipped using the following steps:

[0017] 1) Cream should be stored at room temperature. Before whipping, place the cream in the refrigerator for at least 10 hours and keep it below 8°C.

[0018] 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

[0019] Further, the finished product after filling is whipped using the following steps:

[0020] 1) Store cream in a refrigerator at a temperature of 2-6°C;

[0021] 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

[0022] The invention has the advantages that it solves the problem that when fresh cream is used to produce whipping cream, a cream separation device needs to be invested, the production capacity is limited by the milk supply on the day, and the skimmed milk processing cost is high.

[0023] By optimizing the thawing process of frozen cream, the influence of frozen cream on the stability of the tissue state, smoothness of taste, product flavor, whipping performance, etc. is minimized, and combined with the preferred combination of emulsifiers and stabilizers, the whipping cream produced is not inferior to similar products produced from fresh cream in terms of flavor, fine taste, whipping characteristics, heat resistance, etc. At the same time, the process of the present invention has strong adaptability, and the method suitable for the factory's own conditions can be selected for production in combination with the actual situation of the factory.

[0024] It gets rid of the limitation of traditional cream production hardware facilities. The upper limit of daily production capacity is not limited by the supply of milk. The frozen cream thawing process is optimized, so that the performance of the final product is not inferior to that of fresh cream raw materials. The process has strong adaptability and the product can be stored at low temperature or at room temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a real observation picture of the cream in Example 2.

[0026] Figure 2 This is a real observation picture of the cream in Example 3.

[0027] Figure 3 This is a real observation picture of the cream in Example 4.

[0028] Figure 4 This is the actual observation picture of the cream of Comparative Example 1.

[0029] Figure 5 This is the actual observation picture of the cream of Comparative Example 2.

[0030] Figure 6 This is a real-life observation picture of the whipped cream of Example 2.

[0031] Figure 7 This is a real observation picture of whipping cream in Example 3.

[0032] Figure 8 This is a real observation picture of whipped cream in Example 4.

[0033] Fig. 9 This is the actual observation picture of the whipped cream of Comparative Example 1.

[0034] Fig.10 This is the actual observation picture of the whipped cream of Comparative Example 2. DETAILED DESCRIPTION

[0035] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0036] If the specific production steps or conditions are not specified in the examples, the conventional production steps or conditions described in the literature in the field can be used. If the raw materials or instruments used do not specify the manufacturer, they are all conventional raw materials or instruments that can be purchased commercially.

[0037] Embodiment 1, a kind of light cream, comprises the following raw materials: by weight: 5-13 parts of raw milk; 85-90 parts of frozen light cream; 0.5-1.5 parts of anhydrous butter; 0.5-1.0 parts of emulsifier; 0.1-0.3 parts of stabilizer; 0.1-0.5 parts of white sugar.

[0038] A kind of light cream, wherein the raw milk is one or more combinations of purified raw milk, RO membrane concentrated milk and flash evaporated concentrated milk.

[0039] A kind of light cream, the frozen light cream is a frozen product purchased from outside, which is obtained by centrifugation of the milk fat part of purified raw milk and then frozen at -18°C and then packaged and stored. Preferably, the light cream has a milk fat content of 35-40%.

[0040] A kind of light cream, wherein the anhydrous cream is a commercially available anhydrous cream conforming to the requirements of GB 19646.

[0041] A kind of light cream, wherein the white granulated sugar is commercially available white granulated sugar conforming to the requirements of GB / T 317.

[0042] A kind of cream, wherein the emulsifier is a combination of one or more of phospholipids, mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate, and lactic acid fatty acid glyceride.

[0043] A light cream, wherein a stabilizer is one or more combinations of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, xanthan gum, gelatin and carrageenan.

[0044] A method for preparing cream comprises the following steps: the first step: thawing frozen cream: removing the required frozen cream from the outer packaging carton and transferring it to a 2-6°C cold storage for refrigeration and thawing for 72 hours before being shipped out; after being shipped out, thawing at a room temperature of 20-35°C for 2-4 hours until the frozen cream is completely softened and the surface temperature reaches above 6°C; finally, placing it in a tunnel-type spray water bath device at 90-95°C for 30 minutes; the center temperature of the thawed cream must reach 40-55°C;

[0045] Step 2: Ingredients: Take raw milk and partially thawed cream (the total amount of raw milk + cream should not exceed 40 parts) and heat it to 70-75℃, then add anhydrous butter, emulsifier and stabilizer mixed with white sugar in turn to dissolve, and the emulsifier should be completely transferred;

[0046] Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, take samples for testing after stirring for 5-8 minutes, and set the volume according to the requirements of internal control physical and chemical indicators;

[0047] Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method, preferably steam direct injection UHT;

[0048] Step 5: Homogenization after sterilization: homogenization temperature 70-75℃, homogenization pressure 30-50bar: first stage 15-30bar, second stage 15-20bar, total pressure 30-50bar; discharge temperature 8℃-25℃;

[0049] Step 6: Filling: The product can be stored at low temperature or at room temperature. When the product is stored at low temperature, it needs to be sterilized and cooled to 18-25℃ before filling. When the product is stored at room temperature, it needs to be sterilized and cooled to below 10℃ before filling.

[0050] A method for preparing a cream, wherein the finished product after filling is whipped using the following steps to prepare the whipping cream:

[0051] 1) Cream should be stored at room temperature. Before whipping, place the cream in the refrigerator for at least 10 hours and keep it below 8°C.

[0052] 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

[0053] A method for preparing cream, wherein the finished product after filling is whipped using the following steps to prepare whipping cream:

[0054] 1) Store cream in a refrigerator at a temperature of 2-6°C;

[0055] 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

[0056] Principle of frozen cream thawing process optimization: The step-by-step thawing method can reduce the particle size D(50) of frozen cream during the freezing process, and reduce the impact of the reduced freeze-thaw stability of the cream. The tunnel water bath is convenient for production operation. Compared with the traditional water bath thawing method, the hot water is always in a uniform flow state, which will not cause the frozen cream to heat up too quickly locally, resulting in serious oil-water separation and fat membrane damage. Frozen cream thawed in this way has less oil-water separation, and the cream is transferred more thoroughly after returning to liquid state, with low loss, and can be quickly and evenly stirred in the mixing tank.

[0057] The problem of reduced emulsification of frozen cream is solved by optimizing emulsifiers and stabilizers, so that the occurrence of fat floating and auxiliary material precipitation is reduced during the shelf life of the product.

[0058] In order to supplement the milk flavor and reduce the bad frozen taste of frozen cream, various types of preferred milk sources are used to make the cream product have a pure milk flavor. At the same time, the addition of anhydrous butter in a preferred proportion improves the emulsification and enhances the fat aroma of the latter part of the cream product.

[0059] Example 2: A kind of light cream, comprising the following raw materials by weight: 12.78 parts of raw milk; 85 parts of frozen light cream; 1 part of anhydrous butter; 0.55 parts of phospholipids; 0.1 parts of mono- and diglycerol fatty acid esters, 0.1 parts of polyoxyethylene (20) sorbitan monooleate, 0.2 parts of microcrystalline cellulose, 0.03 parts of sodium carboxymethyl cellulose, 0.003 parts of carrageenan; and 0.3 parts of white granulated sugar.

[0060] The process comprises the following steps: Step 1: thawing frozen cream: removing the required frozen cream from the outer packaging carton, transferring it to a 2-6°C cold storage, thawing it for 72 hours, and then releasing it from the storage. After releasing it from the storage, thawing it at a room temperature of 20-35°C for 2-4 hours, until the frozen cream is completely softened and the surface temperature reaches above 6°C. Finally, placing it in a tunnel-type spray water bath device at 90-95°C for 30 minutes. After thawing, the center temperature of the cream must reach 40-55°C.

[0061] Step 2: Ingredients: Take raw milk and partially thawed cream (the total amount of raw milk + cream should not exceed 40 parts) and heat it to 70-75℃, then add anhydrous butter, emulsifier and stabilizer mixed with white sugar in turn to dissolve, and the emulsifier should be completely transferred;

[0062] Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, take samples for testing after stirring for 5-8 minutes, and set the volume according to the requirements of internal control physical and chemical indicators;

[0063] Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method, preferably steam direct injection;

[0064] Step 5: homogenization after sterilization: homogenization temperature 70-75°C, homogenization pressure 30-50bar (first level 15-30bar, second level 15-20bar, total pressure 30-50bar), discharge temperature 8°C-25°C;

[0065] Step 6: Filling: The product can be stored at low temperature or at room temperature. When the product is stored at low temperature, it needs to be sterilized and cooled to 18-25℃ before filling. When the product is stored at room temperature, it needs to be sterilized and cooled to below 10℃ before filling.

[0066] Example 3: A light cream, comprising the following raw materials by weight: 7.78 parts of raw milk; 90 parts of frozen light cream; 1 part of anhydrous butter; 0.5 parts of phospholipids; 0.1 parts of mono- and diglycerol fatty acid esters, 0.1 parts of polyoxyethylene (20) sorbitan monooleate, 0.2 parts of microcrystalline cellulose, 0.03 parts of sodium carboxymethyl cellulose; and 0.5 parts of white granulated sugar.

[0067] The process comprises the following steps: Step 1: thawing frozen cream: removing the required frozen cream from the outer packaging carton, transferring it to a 2-6°C cold storage, thawing it for 72 hours, and then releasing it from the storage. After releasing it from the storage, thawing it at a room temperature of 20-35°C for 2-4 hours, until the frozen cream is completely softened and the surface temperature reaches above 6°C. Finally, placing it in a tunnel-type spray water bath device at 90-95°C for 30 minutes. After thawing, the center temperature of the cream must reach 40-55°C.

[0068] Step 2: Ingredients: Take raw milk and partially thawed cream (the total amount of raw milk + cream should not exceed 40 parts) and heat it to 70-75℃, then add emulsifier and stabilizer mixed with white sugar in turn to dissolve, and the emulsifier should be completely transferred;

[0069] Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, take samples for testing after stirring for 5-8 minutes, and set the volume according to the requirements of internal control physical and chemical indicators;

[0070] Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method, preferably steam direct injection;

[0071] Step 5: homogenization after sterilization: homogenization temperature 70-75°C, homogenization pressure 30-50bar (first level 15-30bar, second level 15-20bar, total pressure 30-50bar), discharge temperature 8°C-25°C;

[0072] Step 6: Filling: The product can be stored at low temperature or at room temperature. When the product is stored at low temperature, it needs to be sterilized and cooled to 18-25℃ before filling. When the product is stored at room temperature, it needs to be sterilized and cooled to below 10℃ before filling.

[0073] Example 4: A cream, comprising the following raw materials by weight: 9.7 parts of RO membrane concentrated milk; 90 parts of frozen cream; 0.1 parts of mono- and diglycerol fatty acid esters, 0.1 parts of lactic acid glyceride, 0.03 parts of guar gum, 0.02 parts of xanthan gum, 0.01 parts of carrageenan, and 0.2 parts of white sugar.

[0074] The process comprises the following steps: Step 1: thawing frozen cream: removing the required frozen cream from the outer packaging carton, transferring it to a 2-6°C cold storage, thawing it for 72 hours, and then releasing it from the storage. After releasing it from the storage, thawing it at a room temperature of 20-35°C for 2-4 hours, until the frozen cream is completely softened and the surface temperature reaches above 6°C. Finally, placing it in a tunnel-type spray water bath device at 90-95°C for 30 minutes. After thawing, the center temperature of the cream must reach 40-55°C.

[0075] Step 2: Ingredients: Take raw milk and partially thawed cream (the total amount of raw milk + cream should not exceed 40 parts) and heat it to 70-75℃, then add anhydrous butter, emulsifier and stabilizer mixed with white sugar in turn to dissolve, and the emulsifier should be completely transferred;

[0076] Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, take samples for testing after stirring for 5-8 minutes, and set the volume according to the requirements of internal control physical and chemical indicators;

[0077] Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method, preferably steam direct injection;

[0078] Step 5: homogenization after sterilization: homogenization temperature 70-75°C, homogenization pressure 30-50bar (first level 15-30bar, second level 15-20bar, total pressure 30-50bar), discharge temperature 8°C-25°C;

[0079] Step 6: Filling: The product can be stored at low temperature or at room temperature. When the product is stored at low temperature, it needs to be sterilized and cooled to 18-25℃ before filling. When the product is stored at room temperature, it needs to be sterilized and cooled to below 10℃ before filling.

[0080] A whipping rate measurement of a whipping cream: 200 g of the whipping cream refrigerated to below 8°C is introduced into a mixing bowl, and a whipping machine is adjusted to the seventh gear for whipping. The whipping rate is measured when the whipping cream forms a firm cone. The higher the whipping rate, the better. Whipping rate (%) = M1 / M2*100%.

[0081] M1: The mass of the same volume of unwhipped cream (g); M2: The mass of the same volume of whipped cream.

[0082] Stiffness: Stiffness refers to the degree to which the cream stands upright and retains its shape (the degree of bending and collapse) during the piping and placement process.

[0083] Transfer the whipped cream to a special piping bag and use the matching cross-shaped piping tip to squeeze it into a cone shape. Observe the change in the whipping force of the cream during the piping process and after leaving it for 1 hour. The full score is 5 points, the higher the score, the better.

[0084] Water retention: record the time it takes for water to precipitate from the surface of the cream at room temperature (20-25°C). The longer the time, the better.

[0085] Comprehensive sensory index evaluation: Take 50g of cream and place it in a transparent beaker, observe its color and texture under natural light, smell its odor, rinse your mouth with warm water, and taste its flavor.

[0086] Remove the stirring paddle of the egg beater, stir the cream manually and then quickly pull it up to observe the flow rate and smoothness of the cream, the lightness or heaviness of the touch, and the texture and flow rate of the cream.

[0087] Table 1 Measurement results after whipping of Examples 2-4 and Comparative Examples 1-2

[0088] plan Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Dismiss rate 267％ 255％ 245％ 263％ 211％ Killing time 3min34s 3min45s 2min51s 2min48s 3min28s Stiffness 4.5 4.3 4.5 4.4 4.7 Water holding capacity 1h30min 1h10min 1h 1h25min 2h

[0089] Table 2 Evaluation criteria for comprehensive sensory indicators

[0090]

[0091] Table 3 Sensory evaluation results of cream of Examples 2-4 and Comparative Examples 1-2

[0092] sample Product color Product flavor Product liquidity Taste after whipping Example 2 25 25 16 18 Example 3 25 24 15 16 Example 4 21 22 13 14 Comparative Example 1 21 21 16 18 Comparative Example 2 28 24 15 19

[0093] Comparative Examples 1 and 2 are both commercially available whipped cream, and the formulas of Examples 2-4 are compared as follows:

[0094]

[0095]

[0096] Comparative Examples 1 and 2 are both commercially available whipped creams, and the physical and chemical indicators of the whipped creams are compared with those of Examples 2-4 as follows:

[0097]

[0098] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A cream, characterized in that: The following raw materials are included: by weight: 5-13 parts of raw milk; 85-90 parts of frozen cream; 0.5-1.5 parts of anhydrous butter; 0.5-1.0 parts of emulsifier; 0.1-0.3 parts of stabilizer; 0.1-0.5 parts of white sugar.

2. A cream according to claim 1, characterized in that: The raw milk is one or more combinations of purified raw milk, RO membrane concentrated milk, and flash concentrated milk.

3. The cream according to claim 1, characterized in that: The emulsifier is a combination of one or more of phospholipids, mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate, and lactic acid fatty acid glyceride.

4. The cream according to claim 1, characterized in that: The stabilizer is one or more combinations of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, xanthan gum, gelatin and carrageenan.

5. A method for preparing cream according to claim 1, characterized in that: The following steps are involved: Step 1: Thawing frozen cream: Remove the required frozen cream from the packaging carton and transfer it to a 2-6℃ cold storage for 72 hours of refrigeration and thawing before shipment. After shipment, thaw it at 20-35℃ for 2-4 hours until the frozen cream is completely softened and the surface temperature reaches above 6℃. Finally, place it in a tunnel-type spray water bath at 90-95℃ for 30 minutes. The center temperature of the thawed cream must reach 40-55℃. Step 2: Ingredients: Take raw milk and partially thawed cream and heat it to 70-75℃, then add anhydrous butter, emulsifier and stabilizer mixed with white sugar in turn to dissolve; Step 3: Volume setting and testing: put the remaining thawed cream into the volume setting tank, start low-speed stirring, stir for 5-8 minutes, take samples to test indicators, and set the volume according to the requirements of internal control physical and chemical indicators; Step 4: UHT sterilization: 137°C-141°C, time 4-5s, the UHT sterilization adopts tubular UHT sterilization method; Step 5: Homogenization after sterilization: homogenization temperature 70-75℃, homogenization pressure 30-50bar: first stage 15-30bar, second stage 15-20bar, total pressure 30-50bar; discharge temperature 8℃-25℃; Step 6: Filling and storage.

6. The method for preparing cream according to claim 5, characterized in that: After filling, the finished product is whipped using the following steps: 1) Cream should be stored at room temperature. Before whipping, place the cream in the refrigerator for at least 10 hours and keep it below 8°C. 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

7. The method for preparing cream according to claim 5, characterized in that: After filling, the finished product is whipped using the following steps: 1) Store cream in a refrigerator at a temperature of 2-6°C; 2) Take an appropriate amount of the thoroughly shaken cream and put it into a whisk. Set the whipping frequency of the whisk according to the desired whipping degree. Whip at a constant speed for 2-5 minutes to obtain the desired whipped cream.

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