Low-fat zero-lactose normal-temperature fermented single cream as well as preparation method and application thereof

Abstract

The invention discloses low-fat zero-lactose normal-temperature fermented single cream as well as a preparation method and application thereof. The invention provides low-fat zero-lactose normal-temperature fermented single cream which comprises the following raw materials in percentage by mass: an emulsifier, a stabilizer, a leavening agent, lactase, 60-85% of casein liquid and 15-40% of single cream. The fat content of the low-fat zero-lactose normal-temperature fermented single cream is 10-15%, and the protein content of the low-fat zero-lactose normal-temperature fermented single cream is 4-6%. The percentage refers to the mass percentage in the low-fat zero-lactose normal-temperature fermented single cream. The fermented single cream disclosed by the invention has the characteristics of low fat content, zero lactose and normal-temperature storage, meets market requirements, is suitable for large-scale production, and can partially replace high-fat single cream in foods to prepare foods such as cakes, cream thick soup and dipping sauce. The food has the advantages of being low in fat, healthy, fragrant but not greasy and stable in taste, and can meet the requirements of consumers pursuing health and consumers intolerant to lactose.

Description

Technical Field

[0001] The invention belongs to the technical field of deep processing of dairy products, and particularly relates to a low-fat and lactose-free room-temperature fermented cream, and a preparation method and application thereof. Background Art

[0002] Cream is a product with a fat content of 10-80% made from milk, separated from the fat-containing part, with or without the addition of other raw materials, food additives and nutritional enhancers. As an important raw material in the food industry, cream can be used as a flavoring substance to give food good sensory properties. It is a commonly used dairy product in the production of desserts, cakes, ice cream, coffee, etc. With the rapid development of my country's baking machine tea market, the cream consumption market has grown rapidly, and its application prospects are broad.

[0003] Fermented cream, also known as sour cream, is a dairy product made from high-quality cream fermented with lactic acid bacteria. The product has a bright surface, uniform texture, unique sour flavor, and rich nutrition. It is an ideal seasoning for Western food ingredients. The production of sour cream includes fat standardization, homogenization, heat treatment, inoculation, cultivation, packaging and other processes. Its process flow is: raw milk inspection → preheating separation → cream → standardization → homogenization → heat treatment → cooling → adding leavening agent → fermentation → packaging → refrigeration → delivery. It is mostly used as a raw material for desserts, cakes, spreads, dips and soups.

[0004] As a common baked dessert, cake is deeply favored by consumers because of its rich nutrition, rich milk flavor and light and soft taste. However, its high fat and high calorie characteristics seriously threaten the health of consumers, and traditional cream is often too sweet for people to enjoy. In recent years, consumers' demand for health and functionality has continued to increase, such as low-fat, high-protein, plant-based, light food, grain, 0 additives, etc. While people are pursuing fashion, novelty and deliciousness, food safety and health have become a strong trend pursued by consumers. Studies have shown that there are more than 8 million newly discovered obese patients in my country each year, accounting for 1 / 4 of the newly discovered obese patients in the world, and the number of people has a gradually increasing trend every year. It can be seen that new low-calorie cakes have huge market potential in my country's cake market.

[0005] As a special food for people with lactose intolerance, lactose-free food has gradually attracted attention worldwide in recent years. With the continuous expansion of the dairy market and the increasing demand of consumers for high-quality dairy products, the market demand for lactose-free food continues to grow. With the advancement of technology, lactase preparations and other technologies are used in the production process of lactose-free food, which achieves lactose-free while maintaining the nutrition and taste of the product. In the future, the lactose-free food industry will focus on environmental protection and sustainable development, promote green production methods, and reduce energy consumption and emissions. At the same time, technological innovation and product upgrades will further improve the quality and variety of lactose-free foods to meet the diverse needs of the market.

[0006] However, fermented cream in the prior art is mostly stored under refrigerated conditions and has a high fat content and contains lactose, which is not suitable for people with lactose intolerance.

[0007] For example, the invention "A Processing and Production Method of Room-temperature Fermented Cream" with authorization announcement number CN 111011528 B discloses room-temperature fermented cream, whose final product fat content is between 28-32% and protein content is between 2.4-2.8%. The room-temperature fermented cream is prepared from the following raw materials: raw milk, whey protein, fresh milk fat and fermentation agent; the total weight of the three components of raw milk, whey protein and fresh milk fat is 100%, including: 16-56% raw milk, 0.3-4% whey protein powder and fresh milk fat supplemented to 100%; the total weight of the three components of raw milk, whey protein and fresh milk fat is 100%, and 1-2% fermentation agent is added to the raw materials of the fermented cream. This patent changes its storage conditions through process optimization and prolongs the shelf life, but the shelf life is only 4 months, and it has the disadvantages of high fat content and is not suitable for people with lactose intolerance.

[0008] The invention "Production process of sour cream with long shelf life and rich in active lactic acid bacteria" with application publication number CN 118120827 A discloses a method using lactic acid bacteria as a fermentation agent, fermenting cream at 25-45°C, and then producing sour cream by aseptic secondary homogenization. The production process of the invention prolongs the shelf life of sour cream, solves the problem of unstable tissue state during the shelf life of sour cream products, and weakens the post-acidification of lactic acid bacteria, so that sour cream has the characteristics of being rich in active lactic acid bacteria and having stable flavor and taste. However, the fermented cream described in the invention is stored in a refrigerator, which does not solve the problem of high storage and transportation costs and is not suitable for people with lactose intolerance.

[0009] The invention of the authorization announcement number CN 105230904 B, "A chocolate fermented cream and its preparation method", discloses a chocolate fermented cream and its preparation method. The preparation method further includes 5% to 12% chocolate on the basis of the conventional raw materials of the fermented cream. The percentage refers to the mass percentage of chocolate in the raw materials. The preparation process includes the following steps: (1) mixing, homogenizing, sterilizing and cooling the melted chocolate slurry with cream having a fat content of 20% to 50% and other raw materials. The percentage refers to the mass percentage of fat in the cream; the homogenizing conditions are: pressure of 5Mpa to 15Mpa and temperature of 45℃ to 65℃; (2) filling and inoculating the fermentation agent for fermentation to obtain chocolate fermented cream. The chocolate fermented cream described in the invention has a flavor characteristic and can meet consumers' pursuit of flavor. However, it only describes the storage method of 4-10℃, and does not specify the shelf life under such conditions. It cannot solve the problems of high fat content, high storage and transportation costs, and inapplicability to lactose intolerant people.

[0010] Li Dongdan et al.'s study "Lactose Intolerance and Dietary Management" shows that lactose intolerance is a common gastrointestinal disease, which is more common in children. According to the etiology, lactose intolerance is divided into congenital, secondary, primary and developmental, and the clinical classification is closely related to treatment and prognosis. The severity of the clinical manifestations of lactose intolerance varies greatly from person to person, and is affected by multiple factors such as lactase expression and activity, gastrointestinal sensitivity, etc. Severe lactose intolerance impairs the growth and development of children. Restricting lactose intake in dietary intervention is the main treatment measure, and the use of exogenous lactase and β-galactosidase active probiotics can also effectively improve the symptoms of lactose intolerance. Most children can significantly improve their symptoms through dietary adjustments. In order to avoid nutrient deficiencies, children should be encouraged to limit rather than completely avoid lactose and dairy products, but patients with congenital lactase deficiency need to have a lactose-free diet for life, and most lactose intolerance has a good prognosis. Summary of the invention

[0011] Most fermented creams in the prior art have a fat content of >20% and a protein content of 2.0-3.5%. Simply using them to make cakes and desserts or eating them directly will make them very greasy, which cannot meet people's current pursuit of delicious food, nor does it meet people's demand for low-calorie and healthy food. Taking commercially available fermented cream products as an example, Fermented cream fat 45.0%, protein 1.8%; Sour cream fat 28.0%, protein 3.1%; Sour cream contains 22.0% fat and 3.7% protein. It needs to be stored in refrigerated conditions, which results in high storage and transportation costs. In addition, there are no zero-lactose fermented cream products on the market.

[0012] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the fermented cream products in the prior art that are high in fat, low in protein, contain lactose and are not suitable for people with lactose intolerance, and to provide a low-fat and zero-lactose room temperature fermented cream, a preparation method and application thereof.

[0013] The present invention creatively adopts casein liquid and cream compound through formula design, and the ingredients can be only fresh cream and casein liquid, so that the fermented cream has the healthy attribute of low fat and high protein, and improves the stability of the fermented cream product from the perspective of raw materials while meeting the consumer's demand for healthy food. The present invention solves the problem of unstable tissue state of fermented cream products during the shelf life through formula optimization, making the application performance of sour cream more stable; in addition, through process optimization, the storage conditions of fermented cream are further changed, and it can be stored at room temperature. The storage and transportation costs of room temperature storage are lower than those of refrigerated storage, which is more conducive to storage and use in bakery stores.

[0014] The fermented cream of the present invention has the characteristics of low fat content, zero lactose and room temperature storage, which meets the market demand, is suitable for large-scale production, and can partially replace high-fat cream in food to prepare cakes, cream soups, dips and other foods. These foods are low-fat and healthy, fragrant but not greasy, and have a stable taste, which can meet the needs of consumers who pursue health and lactose intolerance. The storage method of the product is changed through formula design and process optimization, which reduces storage and transportation costs and improves the convenience of store operations.

[0015] The invention provides a low-fat zero-lactose room-temperature fermented cream, the raw materials of which include an emulsifier, a stabilizer, a fermentation agent, lactase, 60-85% of casein liquid and 15-40% of cream, the percentage refers to the mass percentage in the raw materials, and the sum of the mass percentages of the components in the raw materials is 100%; the fat content of the low-fat zero-lactose room-temperature fermented cream is 10-15%, and the protein content of the low-fat zero-lactose room-temperature fermented cream is 4-6%; the percentage refers to the mass percentage in the low-fat zero-lactose room-temperature fermented cream.

[0016] In a certain embodiment, the fat content of the low-fat and lactose-free room-temperature fermented cream is 11-15%.

[0017] In a certain embodiment, the protein content of the low-fat and lactose-free room-temperature fermented cream is 4.5-5.5%.

[0018] In one embodiment, the raw cream is fresh cream.

[0019] In a certain embodiment, the fat content of the raw cream is 33-45%, and the percentage refers to the mass percentage in the raw cream.

[0020] In a certain embodiment, the protein content of the raw cream is 1.3-2.0%, and the percentage refers to the mass percentage in the raw cream.

[0021] In a certain embodiment, the protein content of the raw casein liquid is 4-8%, and the percentage refers to the mass percentage in the raw casein liquid.

[0022] In a certain embodiment, the whey protein content of the raw casein liquid is ≤1.0%, and the percentage refers to the mass percentage in the raw casein liquid.

[0023] In a certain embodiment, the fat content of the raw casein liquid is ≤0.3%, and the percentage refers to the mass percentage in the raw casein liquid.

[0024] In a certain embodiment, the lactose content of the raw casein liquid is ≤1.6%, and the percentage refers to the mass percentage in the raw casein liquid.

[0025] In one embodiment, the emulsifier is selected from one or two of sucrose fatty acid esters, phospholipids, mono- and di-glycerol fatty acid esters, and diacetyl tartaric acid mono- and di-glycerol esters; and / or, the amount of the emulsifier is 0.12-0.50%.

[0026] In one embodiment, the stabilizer is selected from one or more of hydroxypropyl distarch phosphate, pectin, guar gum, carrageenan, locust bean gum and xanthan gum; and / or, the amount of the stabilizer is 0.14-0.56%.

[0027] In one embodiment, the fermentation agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Bifidobacterium adolescentis, Lactococcus lactis subsp. diacetyl or Leuconostoc mesenteroides subsp. mesenteroides; and / or, the addition amount of the fermentation agent is 0.002-0.01%.

[0028] In a certain embodiment, the amount of lactase used is aimed at achieving zero lactose; and / or, the amount of lactase added is ≥ 0.04%.

[0029] The invention provides a method for preparing low-fat and lactose-free room-temperature fermented cream, comprising the following steps: preheating a casein solution and cream after mixing, adding an emulsifier and a stabilizer, and sequentially performing a first homogenization, a first sterilization, a second homogenization, cooling after the second homogenization, adding a starter and lactase for fermentation, stirring until the emulsion is broken after the fermentation is completed, and performing a second sterilization to obtain the fermented cream.

[0030] In one embodiment, the pressure of the first homogenization is 8-20 MPa and the temperature is 60-80±1°C.

[0031] In one embodiment, the first sterilization condition is 137-145±1°C for 3-5s.

[0032] In one embodiment, the pressure of the second homogenization is 4-10 MPa and the temperature is 65-85±1°C.

[0033] In one embodiment, the second sterilization condition is 75-80±1°C, 25-40s.

[0034] The present invention provides a low-fat and lactose-free room-temperature fermented cream product obtained by the preparation method of the low-fat and lactose-free room-temperature fermented cream.

[0035] The present invention provides a low-fat and lactose-free room-temperature fermented cream. The low-fat and lactose-free room-temperature fermented cream product is used in preparing cakes, desserts, biscuits, bread, cream soups, dips and milk-containing beverages.

[0036] The positive and progressive effects of the present invention are:

[0037] In view of the defects of fermented cream products in the prior art, such as high fat and low protein, high refrigerated storage and transportation costs, cumbersome store operations, and unsuitability for consumers with lactose intolerance, the present invention develops a low-fat and zero-lactose room-temperature fermented cream, which can partially replace the high-fat cream in cakes, turning high-calorie cake desserts into low-fat and healthy light meal cakes, which can not only solve the greasy taste of high-fat whipped cream, but also give cake desserts a soft sour taste and enrich the flavor of the cake, thereby overcoming the shortcomings of traditional cream being high in fat and greasy. The storage method of fermented cream is changed through process and formula optimization, thereby reducing storage and transportation costs, facilitating operations in baking stores, and meeting the needs of lactose intolerance consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 This is the fermented cream obtained in Example 1.

[0039] Figure 2 The white forest cake in application implementation 1 is used.

[0040] Figure 3 It is the fermented cream mousse in Application Example 2.

[0041] Figure 4 The blueberry flavored muffin powder / muffin in Application Example 3 is used. DETAILED DESCRIPTION

[0042] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0043] The experimental methods without specific conditions in the examples were carried out according to conventional methods and conditions, or selected according to the product instructions.

[0044] In the present invention, the term "normal temperature" refers to 20-30°C.

[0045] In the present invention, zero lactose means that the lactose content in the fermented cream is less than or equal to 0.5 g / 100 g.

[0046] In the present invention, low-fat means that the fat content in the fermented cream is equal to or less than 15%.

[0047] In the present invention, fresh cream generally refers to non-fermented cream, that is, cream that has not undergone a fermentation process.

[0048] In the present invention, the "normal temperature" in the low-fat and lactose-free normal temperature fermented cream means that the prepared cream can be stored at normal temperature.

[0049] The existing fermented cream products are high in fat and low in protein, have high refrigerated storage and transportation costs, are cumbersome to operate in stores, and are not suitable for consumers who are lactose intolerant.

[0050] The present invention, through formula design, can make the fermented cream have the healthy attribute of low fat and high protein under the condition that the ingredients can be only fresh cream and casein liquid, thereby improving the stability of the fermented cream product from the perspective of raw materials while satisfying the demand of consumers for healthy food. The problem of unstable tissue state of the fermented cream product during the shelf life is solved through formula optimization, making the application performance of sour cream more stable. The storage conditions are changed through process optimization, and the storage and transportation costs of room temperature storage are lower than those of refrigerated storage, which is more conducive to storage and use in bakery stores.

[0051] The low-fat zero-lactose room-temperature fermented cream provided by the present invention comprises raw materials including an emulsifier, a stabilizer, a fermentation agent, lactase, 60-85% of casein liquid and 15-40% of cream, wherein the percentage refers to the mass percentage in the raw materials, and the sum of the mass percentages of the components in the raw materials is 100%; the fat content of the low-fat zero-lactose room-temperature fermented cream is 10-15%; the protein content of the low-fat zero-lactose room-temperature fermented cream is 4-6%; and the percentage refers to the mass percentage in the low-fat zero-lactose room-temperature fermented cream.

[0052] In the present invention, the percentage of each substance is the percentage by mass, wherein the percentage of the emulsifier, stabilizer, fermentation agent, lactase, casein solution and cream is the percentage of the mass of the above substances to the total mass of the above substances.

[0053] In some preferred embodiments, the raw materials of the low-fat zero lactose room temperature fermented cream consist of an emulsifier, a stabilizer, a starter, lactase, casein liquid and cream, and the percentage refers to the mass percentage in the low-fat zero lactose room temperature fermented cream.

[0054] In some preferred embodiments, the fat content of the fermented cream is 11-15%, preferably 13-15%, more preferably 13.5-14.5%, for example 10%, 11%, 12%, 13% or 14%, where the percentage refers to the mass percentage in the low-fat zero lactose room temperature fermented cream.

[0055] In some preferred embodiments, the protein content of the fermented cream is 4.5-5.5%, preferably 4.8-5.2%, such as 4%, 5% or 5.5%, where the percentage refers to the mass percentage in the low-fat and lactose-free room-temperature fermented cream.

[0056] In some preferred embodiments, the amount of raw casein liquid is 64-72%, for example 64.4%, 64.9%, 65.1%, 68%, 69% or 71.3%, where the percentage refers to the mass percentage of all raw materials in the low-fat zero lactose room temperature fermented cream.

[0057] Specifically, the protein content of the raw casein liquid is 4-8%, preferably 4.5-7.5%, for example 4.93%, 5.22%, 6.5%, 6.52%, 6.95% or 7.5%, where the percentage refers to the mass percentage in the raw casein liquid.

[0058] Specifically, the whey protein content of the raw casein liquid is ≤1%; for example 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, and the percentage refers to the mass percentage in the raw casein liquid.

[0059] Specifically, the fat content of the raw casein liquid is ≤0.3%; for example 0%, 0.1%, 0.2% or 0.3%, where the percentage refers to the mass percentage in the raw casein liquid.

[0060] Specifically, the lactose content of the raw casein liquid is ≤1.6%; for example 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% or 1.6%, where the percentage refers to the mass percentage in the raw casein liquid.

[0061] In some preferred embodiments, the raw casein liquid is prepared by the following method: preheating raw milk, using centrifugal separation to obtain skim milk, and then using a nanofiltration membrane to obtain casein liquid from the skim milk.

[0062] Specifically, the preheated temperature of the raw milk is 50-60±1°C, such as 53±1°C, 55±1°C, 57±1°C, 58±1°C or 59±1°C.

[0063] Specifically, the equipment used for centrifugation is a disc centrifuge.

[0064] Specifically, the rotation speed of the disc stack centrifuge is 4000-5000 rpm, such as 4300 rpm, 4400 rpm, 4500 rpm, 4700 rpm or 4800 rpm.

[0065] In some preferred embodiments, the raw cream is fresh cream.

[0066] In some preferred embodiments, the amount of raw cream is 26-35%, for example 27.8%, 30.2%, 31.4%, 34.2% or 35%, where the percentage refers to the mass percentage of all raw materials in the low-fat zero lactose room temperature fermented cream.

[0067] Specifically, the fat content of the raw cream is 33-45%, such as 33%, 35%, 38%, 40%, 43% or 45%, where the percentage refers to the mass percentage in the raw cream.

[0068] Specifically, the protein content of the raw cream is 1.3-2.0%, such as 1.3%, 1.5%, 1.7%, 1.75%, 1.8% or 2.0%, and the percentage refers to the mass percentage in the raw cream.

[0069] In some preferred embodiments, the emulsifier is selected from one or more of sucrose fatty acid esters, phospholipids, mono- and diglycerol fatty acid esters, and diacetyl tartaric acid mono- and diglycerides, and the amount of the emulsifier added is 0.12-0.50%, preferably 0.13-0.25%, for example 0.18%, 0.21%, and the percentage refers to the mass percentage of all raw materials in the low-fat zero lactose room temperature fermented cream.

[0070] Furthermore, the emulsifier can be: ① sucrose fatty acid ester and mono- and diglycerol fatty acid ester, ② sucrose fatty acid ester and phospholipid, ③ mono- and diglycerol fatty acid ester or ④ mono- and diglycerol fatty acid ester and diacetyl tartaric acid mono- and diglycerol.

[0071] Specifically, when the emulsifier is sucrose fatty acid ester and mono- and di-glycerol fatty acid ester, the mass ratio of sucrose fatty acid ester to mono- and di-glycerol fatty acid ester is 0.5-1.2:1.2-1.8, for example, 0.7:1.4. Specifically, when the emulsifier is sucrose fatty acid ester and phospholipid, the mass ratio of sucrose fatty acid ester to phospholipid is 0.6-1.0:1.0-1.5, for example, 0.9:1.2.

[0072] Specifically, when the emulsifier is mono- and di-glycerol fatty acid esters and diacetyl tartaric acid mono- and di-glycerol, the mass ratio of mono- and di-glycerol fatty acid esters to diacetyl tartaric acid mono- and di-glycerol is 1.7-2.3:2.7-3.3, for example, 2.1:2.9.

[0073] In some preferred embodiments, the stabilizer is selected from one or more of hydroxypropyl distarch phosphate, pectin, guar gum, carrageenan, locust bean gum and xanthan gum, and the added amount of the stabilizer is 0.14-0.56%, preferably 0.30-0.45%, for example 0.39%, and the percentage refers to the mass percentage of all raw materials in the low-fat zero lactose room temperature fermented cream.

[0074] Further, the stabilizer can be ① hydroxypropyl distarch phosphate, pectin and guar gum, ② hydroxypropyl distarch phosphate, carrageenan, locust bean gum and xanthan gum, ③ pectin, carrageenan, locust bean gum and xanthan gum or ④ hydroxypropyl distarch phosphate, carrageenan and locust bean gum.

[0075] Specifically, when the stabilizer is hydroxypropyl distarch phosphate, pectin and guar gum, the mass ratio of hydroxypropyl distarch phosphate, pectin and guar gum is 1-4:1-3:0.2-0.6, such as 3:2:0.3.

[0076] Specifically, when the stabilizer is hydroxypropyl distarch phosphate, carrageenan, locust bean gum and xanthan gum, the mass ratio of hydroxypropyl distarch phosphate, carrageenan, locust bean gum and xanthan gum is 1-4:0.2-0.6:0.2-0.6:0.1-0.4, for example 3:0.3:0.3:0.3.

[0077] Specifically, when the stabilizer is pectin, carrageenan, locust bean gum and xanthan gum, the mass ratio of pectin, carrageenan, locust bean gum and xanthan gum is 1-4:0.2-0.6:0.2-0.6:0.1-0.5, for example, 3.2:0.4:0.4:0.3.

[0078] Specifically, when the stabilizer is hydroxypropyl distarch phosphate, carrageenan and locust bean gum, the mass ratio of hydroxypropyl distarch phosphate, carrageenan and locust bean gum is 1-4:0.2-0.6:0.2-0.6, such as 3:0.3:0.3.

[0079] In some preferred embodiments, the starter is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Bifidobacterium adolescentis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetyl or Leuconostoc mesenteroides subsp. mesenteroides, and the added amount of the starter is 0.002-0.01%, preferably 0.006%, and the percentage refers to the mass percentage in all raw materials of the low-fat, zero-lactose room-temperature fermented cream.

[0080] Further, the fermentation agent can be ① Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis lactis subsp. and Bifidobacterium adolescentis (for example, purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd., model PY-019) or ② Lactococcus lactis lactis subsp. lactis, Lactococcus lactis cremoris subsp., Lactococcus lactis diacetyl subsp. and Leuconostoc mesenteroides subsp. mesenteroides (for example, purchased from Chr. Hansen, model CHN-22).

[0081] In some preferred embodiments, based on the residual lactose content, a lactase addition gradient (0, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%) test is designed, and the results show that the optimal addition amount of lactase is ≥ 0.04%, and the optimal addition amount is 0.04%, which can achieve the expected goal of zero lactose. The percentage refers to the mass percentage of all raw materials in the low-fat zero lactose room temperature fermented cream.

[0082] The present invention also provides a method for preparing the aforementioned low-fat, lactose-free room-temperature fermented cream, comprising the following steps: preheating the mixture of casein solution and cream, adding an emulsifier and a stabilizer, and sequentially performing a first homogenization, a first sterilization, a second homogenization, cooling after the second homogenization, adding a starter and lactase for fermentation, stirring until the emulsion breaks after the fermentation is completed, and performing a second sterilization to obtain the fermented cream.

[0083] In some preferred embodiments, the casein liquid and cream are mixed and preheated to 60-80±1°C, preferably 65-78±1°C, particularly preferably 70-75±1°C, such as 72±1°C, 73±1°C or 74±1°C.

[0084] In some preferred embodiments, the mixing time after the emulsifier and stabilizer are added is 5-30 min, preferably 8-20 min, particularly preferably 10-15 min, such as 12 min, 13 min or 15 min.

[0085] In some preferred embodiments, the pressure of the first homogenization is 8-20 MPa, preferably 10-19 MPa, and particularly preferably 13-19 MPa, for example 15 MPa, 16 MPa, 17 MPa or 18 MPa; the temperature of the first homogenization is 60-80±1°C, preferably 65-78±1°C, particularly preferably 70-75±1°C, and particularly preferably 71-74±1°C, for example 73±1°C or 74±1°C.

[0086] In some preferred embodiments, the first sterilization is carried out using a UHT sterilizer. Furthermore, the conditions for the first sterilization are 137-145±1°C, 3-5s, preferably 137-141±1°C, 3-5s, and particularly preferably 137-139±1°C, 4s, for example 137±1°C, 4s or 138±1°C, 4s.

[0087] In some preferred embodiments, the pressure of the second homogenization is 4-10 MPa, preferably 4-9 MPa, and particularly preferably 4-8 MPa, for example 4 MPa, 5 MPa, 6 MPa 7 MPa or 8 MPa; the temperature of the second homogenization is 65-85 ± 1 ° C, preferably 68-82 ± 1 ° C, and particularly preferably 73-80 ± 1 ° C, for example 73 ± 1 ° C, 74 ± 1 ° C, 75 ± 1 ° C or 80 ± 1 ° C.

[0088] In some preferred embodiments, the cooling temperature after the second homogenization, i.e., the fermentation temperature, is 30-45±1°C, such as 43±1°C.

[0089] In some preferred embodiments, the fermentation time is 5-20 h, such as 5 h, 5.3 h, 5.5 h or 6 h.

[0090] In some preferred embodiments, the pH at the end point of the fermentation is 4.15-4.6, preferably 4.2-4.5, particularly preferably 4.2-4.4, such as 4.2, 4.21, 4.25, 4.31, 4.32 or 4.4.

[0091] In some preferred embodiments, the conditions for the second sterilization are 75-80±1°C, 25-40s, preferably 76-79±1°C, 25-37s, and particularly preferably 77-79±1°C, 25-30s, for example 78±1°C, 28s, 77±1°C, 32s, 77±1°C, 35s, 77±1°C, 38s or 77±1°C, 30s.

[0092] In some preferred embodiments, the method for preparing low-fat zero lactose room temperature fermented cream further comprises filling the material to obtain low-fat zero lactose room temperature fermented cream, and storing it at room temperature. Further, the filling temperature is 15-25±1°C, preferably 18-23±1°C, for example, 18±1°C, 19±1°C, 10±1°C, 21±1°C, 22±1°C, 23±1°C.

[0093] The present invention also provides a low-fat zero-lactose room-temperature fermented cream product obtained by the preparation method of the low-fat zero-lactose room-temperature fermented cream.

[0094] The present invention also provides an application of the aforementioned low-fat and lactose-free room-temperature fermented cream and low-fat and lactose-free room-temperature fermented cream products in the preparation of cakes (such as White Forest cakes), desserts (such as fermented cream mousse), biscuits, bread (such as blueberry flavored berry powder), cream soups, dips and milk-containing beverages.

[0095] Without violating the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0096] Example

[0097] The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

[0098] The sources of the raw materials used in the following examples and comparative examples are:

[0099] (1) Main raw and auxiliary materials

[0100] Raw milk: from Heilongjiang Feihe Dairy Co., Ltd.

[0101] Skim milk powder: from Heilongjiang Feihe Dairy Co., Ltd.

[0102] Fresh cream: from Heilongjiang Feihe Dairy Co., Ltd.

[0103] Casein liquid: from Heilongjiang Feihe Dairy Co., Ltd.

[0104] Starter culture PY-019: purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.

[0105] Starter culture CHN-22: purchased from Chr. Hansen

[0106] Lactase: purchased from Novozymes

[0107] Sucrose fatty acid ester: purchased from Mitsubishi Chemical (China) Management Co., Ltd., model: S1670

[0108] Mono- and di-glycerol fatty acid esters: purchased from Danisco, model: DIMODAN HP-C

[0109] Lecithin: purchased from Cargill Asia Pacific Food Systems (Beijing) Co., Ltd., model: LECIPRIME(TM)1400IPM

[0110] Diacetyl tartaric acid esters of mono- and di-glycerides: purchased from Kerry, model: ADMUL DATEM 1117

[0111] Hydroxypropyl distarch phosphate: purchased from Ingredion, model: 1457

[0112] Carrageenan: purchased from Pakistan Hagen Guar Gum Co., Ltd., model: K-100

[0113] Locust bean gum: purchased from Zhengzhou Chaofan Chemical Co., Ltd., model: A175 LN-1LN-3GKM

[0114] Xanthan gum: purchased from CPKELCO, model: AP 218311W

[0115] Pectin: purchased from CPKELCO, model: YM-150-H

[0116] Guar gum: purchased from Pakistan Hagen Guar Gum Co., Ltd., model: PROCOL G2.

[0117] (2) Main instruments and equipment

[0118] IKA cantilever mechanical stirrer, IKA digital disperser, APV 1000 homogenizer, UHT tubular sterilizer, clean bench (biosafety cabinet) (THERMO), electronic balance (Sartorius), electric constant temperature incubator.

[0119] (3) Testing items and methods

[0120] Fat (GB 5413.6 -2010 Determination of insoluble dietary fiber in infant foods and dairy products - Method 3), protein (GB 5009.5 -2016 National Food Safety Standard - Determination of protein in foods - Method 1), acidity (GB5009.239 -2016 Determination of acidity of foods), pH (GB 5009.237 -2016 Determination of pH value of foods), viscosity (BROOKFIELD viscometer, S64#12rpm sample 20℃), lactose (GB 5009.8 -2023 Determination of fructose, glucose, sucrose, maltose and lactose in foods).

[0121] Sensory evaluation (sensory evaluation by more than 20 people, see Table 1 for details)

[0122] Table 1 Sensory scoring criteria for fermented cream

[0123]

[0124] Note: When the score in the sensory scoring standard reaches the endpoint value, it will be classified as a better level in the evaluation standard. For example, a preference score of 7 points is classified as liked.

[0125] Example 1

[0126] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0127] (1) Preparation of casein solution: Raw milk was preheated to 55±1°C and separated by a disc centrifuge at a speed of 4700 rpm to obtain skim milk. The skim milk was filtered using a nanofiltration membrane to obtain casein solution, wherein the protein content of the casein solution was 6.953%, whey protein content was less than 1.0%, lactose content was less than 1.5%, and fat content was less than 0.3%, where the percentages refer to the mass percentages in the casein solution.

[0128] (2) 643.6 kg of casein liquid was pumped into a tank, and 350 kg of fresh cream (40% fat, 1.5% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0129] (3) Preheat the mixed material a obtained in step (2) to 73±1° C., add 0.21% emulsifier (0.7 kg sucrose fatty acid ester, 1.4 kg mono- and di-glycerol fatty acid esters), 0.39% stabilizer (3.0 kg hydroxypropyl distarch phosphate, 0.3 kg carrageenan, 0.3 kg locust bean gum, 0.3 kg xanthan gum), and stir for 15 min to mix; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0130] (4) Maintain the material temperature at 73±1°C for the first homogenization, and the homogenization pressure is 15 MPa.

[0131] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 138±1℃ for 4 seconds.

[0132] (6) After the first sterilization, the material is homogenized for the second time, and the homogenization conditions are: 73±1℃6MPa.

[0133] (7) After the second homogenization, the material was cooled to 43±1° C. through a heat exchanger, and 0.006% of a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, and in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) and 0.04% of lactase were added, and the mixture was fermented at a constant temperature of 43° C. for 6 hours; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0134] When the end point pH reaches 4.21, stir to break the emulsion.

[0135] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 78℃±1℃, 28 seconds.

[0136] (9) Filling: After the second sterilization, the material is cooled to 20±1℃ for filling.

[0137] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0138] (11) The low-fat, zero-lactose, room-temperature fermented cream prepared by the above method is Figure 1 It has a natural rich milk flavor and moderate sour flavor, mild sour taste, uniform texture, no whey precipitation, uniform milky white color, smooth and light taste, fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0139] Example 2

[0140] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0141] (1) Preparation of casein solution: Preheat raw milk to 57±1°C and separate skim milk using a disc centrifuge at a speed of 4800 rpm. Then, use a nanofiltration membrane to obtain casein solution, wherein the protein content of the casein solution is 6.50%, whey protein is less than 1.0%, lactose content is less than 1.5%, and fat content is less than 0.3%, where the percentage refers to the mass percentage in the casein solution.

[0142] (2) 690.2 kg of casein liquid was beaten into a tank, and 302 kg of fresh cream (43% fat, 1.7% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0143] (3) Preheat the mixed material a obtained in step (2) to 73±1° C., add 0.21% emulsifier (0.7 kg sucrose fatty acid ester, 1.4 kg mono- and di-glycerol fatty acid esters) and 0.53% stabilizer (3.0 kg hydroxypropyl distarch phosphate, 2.0 kg pectin, and 0.3 kg guar gum), and stir for 13 min to mix well; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0144] (4) The material is heated to 73±1°C for the first homogenization, with a homogenization pressure of 15 MPa.

[0145] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 137±1℃ for 4 seconds.

[0146] (6) After the first sterilization, the material is homogenized for the second time, and the homogenization conditions are: 73±1℃6MPa.

[0147] (7) After the second homogenization, the material was cooled to 43±1° C. through a heat exchanger, and a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) 0.006%) and lactase 0.04% were added, and fermented at a constant temperature of 43° C. for 5.5 hours; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0148] When the end point pH reaches 4.31, stir to break the emulsion.

[0149] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 78℃±1℃, 28 seconds.

[0150] (9) Filling: After the second sterilization, the material is cooled to 21±1℃ for filling.

[0151] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 13.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0152] (11) The low-fat, zero-lactose, room-temperature fermented cream prepared by the above method has a natural and rich milk flavor and a moderate sour flavor, a mild sour taste, a uniform texture, no whey precipitation, a uniform milky white color, a smooth and light taste, and is fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0153] Example 3

[0154] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0155] (1) Preparation of casein solution: Raw milk was preheated to 59±1°C and separated by a disc centrifuge at a speed of 4300 rpm to obtain skim milk. The skim milk was then filtered through a nanofiltration membrane to obtain casein solution, wherein the casein solution had a protein content of 7.50%, whey protein <1.0%, lactose content <1.5%, and fat content <0.3%, where the percentages refer to the mass percentages in the casein solution.

[0156] (2) 651.2 kg of casein liquid was pumped into a tank, and 342 kg of fresh cream (35% fat, 1.8% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0157] (3) Preheat the mixed material a obtained in step (2) to 74±1° C., add 0.21% emulsifier (0.9 kg sucrose fatty acid ester, 1.2 kg phospholipid) and 0.43% stabilizer (3.2 kg pectin, 0.4 kg carrageenan, 0.4 kg locust bean gum, 0.3 kg xanthan gum), and stir for 15 min to mix; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0158] (4) The material is heated to 74±1°C for the first homogenization, with a homogenization pressure of 16 MPa.

[0159] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 137±1℃ for 4 seconds.

[0160] (6) After the first sterilization, the material is homogenized for the second time, and the homogenization conditions are: 75±1℃4MPa.

[0161] (7) After the second homogenization, the material was cooled to 43±1° C. through a heat exchanger, and 0.006% of a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, and in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) and 0.04% of lactase were added. The mixture was fermented at a constant temperature of 43° C. for 5.3 hours. The percentage refers to the mass percentage of all raw materials in the fermented cream.

[0162] When the end point pH reaches 4.4, stir to break the emulsion.

[0163] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 77℃±1℃, 32 seconds.

[0164] (9) Filling: After the second sterilization, the material is cooled to 20±1℃ for filling.

[0165] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 12.0%, a protein content of 5.50%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0166] (11) The low-fat, lactose-free, room-temperature fermented cream prepared by the above method has a natural, rich milk flavor and moderate sour flavor, mild sour taste, uniform texture, no whey precipitation, uniform milky white color, smooth and light taste, fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0167] Example 4

[0168] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0169] (1) Preparation of casein solution: Raw milk was preheated to 53±1°C, and skimmed milk was separated using a disc centrifuge at a speed of 4400 rpm. The skimmed milk was then filtered through a nanofiltration membrane to obtain casein solution, wherein the protein content of the casein solution was 6.52%, whey protein content was <1.0%, lactose content was <1.6%, and fat content was <0.3%, where the percentages refer to the mass percentages in the casein solution.

[0170] (2) 679.6 kg of casein liquid was pumped into a tank, and 314 kg of fresh cream (35% fat, 1.8% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0171] (3) Preheat the mixed material a obtained in step (2) to 78±1° C., add 0.21% emulsifier (0.9 kg sucrose fatty acid ester, 1.2 kg phospholipids), 0.39% stabilizer (3.0 kg hydroxypropyl distarch phosphate, 0.3 kg carrageenan, 0.3 kg locust bean gum, 0.3 kg xanthan gum), and stir for 12 min to mix well; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0172] (4) The material is heated to 74±1°C for the first homogenization, with a homogenization pressure of 17 MPa.

[0173] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 137±1℃ for 4 seconds.

[0174] (6) The material after the first sterilization is homogenized for the second time, and the homogenization conditions are: 74±1℃5MPa.

[0175] (7) The material after the second homogenization is cooled to 43±1°C through a heat exchanger, and a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) 0.006% and lactase 0.04% are added, and the mixture is fermented at a constant temperature of 43°C for 6 hours. When the end point pH reaches 4.25±0.05, the mixture is stirred to break the emulsion; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0176] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 77℃±1℃, 35 seconds.

[0177] (9) Filling: After the second sterilization, the material is cooled to 22±1℃ for filling.

[0178] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 11.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0179] (11) The low-fat, zero-lactose, room-temperature fermented cream prepared by the above method has a natural and rich milk flavor and a moderate sour flavor, a mild sour taste, a uniform texture, no whey precipitation, a uniform milky white color, a smooth and light taste, and is fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0180] Example 5

[0181] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0182] (1) Preparation of casein solution: Raw milk was preheated to 55±1°C and separated by a disc centrifuge at a speed of 4500 rpm to obtain skim milk. The skim milk was then filtered through a nanofiltration membrane to obtain casein solution, wherein the casein solution had a protein content of 4.93%, whey protein <1.0%, lactose content <1.6%, and fat content <0.3%, where the percentages refer to the mass percentages in the casein solution.

[0183] (2) 713 kg of casein liquid was pumped into a tank, and 278 kg of fresh cream (36% fat, 1.75% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0184] (3) Preheat the mixed material a obtained in step (2) to 72±1° C., add 0.5% emulsifier (2.1 kg mono- and di-glycerol fatty acid esters, 2.9 kg diacetyl tartaric acid mono- and di-glycerides) and 0.36% stabilizer (3 kg hydroxypropyl distarch phosphate, 0.3 kg carrageenan, and 0.3 kg locust bean gum), and stir for 13 min to mix; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0185] (4) The material is heated to 73±1°C for the first homogenization, with a homogenization pressure of 19 MPa.

[0186] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 137±1℃ for 4 seconds.

[0187] (6) The material after the first sterilization is homogenized for the second time, and the homogenization conditions are: 73±1℃8MPa.

[0188] (7) After the second homogenization, the material was cooled to 43±1° C. through a heat exchanger, and 0.006% of a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, and in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) and 0.04% of lactase were added, and the mixture was fermented at a constant temperature of 43° C. for 6 hours; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0189] When the end point pH reaches 4.2, stir to break the emulsion.

[0190] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 77℃±1℃, 38 seconds.

[0191] (9) Filling: After the second sterilization, the material is cooled to 20±1℃ for filling.

[0192] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 10.0%, a protein content of 4.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0193] (11) The low-fat, lactose-free, room-temperature fermented cream prepared by the above method has a natural, rich milk flavor and moderate sour flavor, mild sour taste, uniform texture, no whey precipitation, uniform milky white color, smooth and light taste, fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0194] Example 6

[0195] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0196] (1) Preparation of casein solution: Raw milk was preheated to 58±1°C and separated by a disc centrifuge at a speed of 4300 rpm to obtain skim milk. The skim milk was then filtered through a nanofiltration membrane to obtain casein solution, wherein the casein solution had a protein content of 5.22%, whey protein <1.0%, lactose content <1.5%, and fat content <0.3%, where the percentages refer to the mass percentages in the casein solution.

[0197] (2) 648.7 kg of casein liquid was pumped into a tank, and 342 kg of fresh cream (35% fat, 1.8% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0198] (3) Preheat the mixed material a obtained in step (2) to 73±1° C., add 0.5% emulsifier (2.1 kg mono- and di-glycerol fatty acid esters, 2.9 kg diacetyl tartaric acid mono- and di-glycerides), 0.39% stabilizer (3.0 kg hydroxypropyl distarch phosphate, 0.3 kg carrageenan, 0.3 kg locust bean gum, 0.3 kg xanthan gum), and stir for 13 min to mix; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0199] (4) The material is heated to 73±1°C for the first homogenization, with a homogenization pressure of 18 MPa.

[0200] (5) First sterilization: The homogenized material is sterilized for the first time in a UHT sterilizer at 137±1℃ for 4 seconds.

[0201] (6) After the first sterilization, the material is homogenized for the second time, and the homogenization conditions are: 80±1℃7MPa.

[0202] (7) After the second homogenization, the material was cooled to 43±1° C. through a heat exchanger, and 0.006% of a starter (Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Bifidobacterium adolescentis, and in this embodiment, the starter PY-019 purchased from Beijing Ketuo Hengtong Biotechnology Co., Ltd.) and 0.04% of lactase were added, and the mixture was fermented at a constant temperature of 43° C. for 6 hours; the percentage refers to the mass percentage of all raw materials in the fermented cream.

[0203] When the end point pH reaches 4.2, stir to break the emulsion.

[0204] (8) Second sterilization: The material after demulsification is sterilized for the second time to terminate the fermentation. The second sterilization conditions are: 77℃±1℃, 30 seconds.

[0205] (9) Filling: After the second sterilization, the material is cooled to 20±1℃ for filling.

[0206] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 12.0%, a protein content of 5.5%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0207] (11) The low-fat, zero-lactose, room-temperature fermented cream prepared by the above method has a natural and rich milk flavor and a moderate sour flavor, a mild sour taste, a uniform texture, no whey precipitation, a uniform milky white color, a smooth and light taste, and is fragrant but not greasy. It can be spread on bread and biscuits and eaten directly, and can also replace the light cream in cream cakes, reducing the fat content of cream cakes while giving them a richer fermented flavor.

[0208] Example 7

[0209] On the basis of Example 1, the starter was replaced with Lactococcus lactis lactis, Lactococcus lactis cremoris, Lactococcus lactis diacetyl and Leuconostoc mesenteroides (this example uses the starter CHN-22 purchased from Chr. Hansen), the addition amount was 0.0024%, the fermentation temperature was 30° C., and the fermentation time was 17.3 hours. The remaining steps were consistent with Example 1.

[0210] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0211] (2) The sample has a uniform texture, a light aroma, no obvious milky flavor, and a yogurt flavor. The viscosity is lower than that of Example 1, and the viscosity is too low for use as a bread spread.

[0212] Example 8

[0213] On the basis of Example 1, the total amount of emulsifier was kept unchanged, and the ratio of emulsifier was changed, wherein 1.6 kg of sucrose fatty acid ester and 0.5 kg of mono- and di-glycerol fatty acid ester were added. The remaining steps were the same as in Example 1.

[0214] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0215] (2) After the emulsifier ratio of the low-fat, lactose-free room-temperature fermented cream prepared by the above method is changed, the texture is uneven, a small amount of clear precipitate is present, and the product is more likely to be stratified as the storage time increases, the flavor fusion becomes worse, and the overall taste is poor.

[0216] Example 9

[0217] On the basis of Example 1, the emulsifier was replaced with mono- and di-glycerol fatty acid esters, and the addition amount was 0.18%. The remaining steps were consistent with Example 1.

[0218] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0219] (2) The low-fat, lactose-free, room-temperature fermented cream prepared by the above method has a substantially uniform texture, a small amount of whey precipitated, a milky white color, a weak milky aroma, and a slightly sour taste.

[0220] Example 10

[0221] On the basis of Example 1, the amount of stabilizer added was changed, and the amount of stabilizer added in step (3) was 0.14%, including 0.5 kg of hydroxypropyl distarch phosphate, 0.1 kg of carrageenan, 0.1 kg of locust bean gum, and 0.7 kg of xanthan gum. The remaining steps were the same as in Example 1.

[0222] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0223] (2) After changing the proportion and addition amount of the stabilizer, the low-fat, lactose-free room-temperature fermented cream prepared by the above method has a low viscosity, water precipitation, uniform texture, reduced delicate taste, and does not meet the requirements for spreading.

[0224] Embodiment 11

[0225] On the basis of Example 2, the preheating temperature of the mixed material a in step (3) and the first homogenization temperature in step (4) are reduced to 55°C, and the remaining steps are the same as in Example 2.

[0226] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 13.0%, a protein content of 6.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0227] (2) The low-fat, lactose-free room-temperature fermented cream prepared by the above method, after the mixing temperature is lowered to 55°C, it can be observed during the mixing process that the emulsifier and stabilizer cannot be fully dissolved, the finished product has an uneven texture, has lumps, has water precipitation, has a rough and not delicate taste, the cream aroma is not pure, and the flavor is not harmonious.

[0228] Example 12

[0229] On the basis of Example 3, the first homogenization pressure in step (4) was reduced to 5 MPa, and the remaining steps remained the same as in Example 3.

[0230] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 12.0%, a protein content of 5.50%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0231] (2) After the homogenization pressure of the low-fat, lactose-free room-temperature fermented cream prepared by the above method is reduced, the sample viscosity is reduced, the texture is uneven, there are lumps, there is water precipitation, and the taste is rough and not delicate. The texture state has low viscosity and cannot be used for spreading and cake raw materials.

[0232] Comparative Example 1

[0233] On the basis of Example 1, the fat content of the low-fat, zero-lactose room-temperature fermented cream was increased to 24%, the indicators and addition amounts of the casein liquid and cream were changed, and the remaining steps were consistent with Example 1.

[0234] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0235] (1) Preparation of casein solution: Raw milk was preheated to 55°C and separated into skim milk using a disc centrifuge at a speed of 4900 rpm. The skim milk was then filtered through a nanofiltration membrane to obtain casein solution, wherein the protein content of the casein solution was 9.19%, whey protein content was less than 1.0%, lactose content was less than 1.5%, and fat content was less than 0.3%, where the percentages refer to the mass percentages in the casein solution.

[0236] (2) 448.6 kg of casein liquid was pumped into a tank, and 545 kg of fresh cream (44% fat, 1.6% protein, the percentages refer to the mass percentage in the fresh cream) was added and mixed to obtain material a.

[0237] Steps (3) to (9) are consistent with those in Example 1 to obtain fermented cream.

[0238] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 24.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0239] The fat content of the cream in Comparative Example 1 is relatively high. Compared with Example 1, the fermented cream has a relatively greasy taste.

[0240] Comparative Example 2

[0241] On the basis of Example 1, the casein solution was replaced with defatted powder, and the defatted powder was dissolved in water at a temperature of 55±1° C. The remaining steps were the same as those in Example 1.

[0242] A method for preparing low-fat and lactose-free room-temperature fermented cream, the method comprising the following steps:

[0243] (1) Dissolving defatted powder: preheat 530 kg of pure water to 50° C., add 120 kg of defatted powder (protein content 37%) and stir to dissolve. The protein content of the defatted powder solution is 6.88%, and the percentage refers to the mass percentage in the defatted powder solution.

[0244] (2) The mixture in step 1 is poured into a tank, and 350 kg of fresh cream (40% fat, 1.5% protein, the percentages refer to the mass percentages in the fresh cream) is added and mixed to obtain material a.

[0245] Steps (3) to (9) are the same as those in Example 1 to obtain fermented cream.

[0246] (10) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0247] Compared with Example 1, the low-fat, zero-lactose room-temperature fermented cream prepared in Comparative Example 2, after the casein liquid was replaced with skimmed powder, had an uneven tissue state, lumpy curds, darkened color, rough taste, obvious powdery feel, stale and lighter milk aroma, poor extensibility when spread on bread, and a reduced sensory score.

[0248] Comparative Example 3

[0249] On the basis of Example 1, the emulsifier in step (3) is not added, and the remaining steps are consistent with Example 1.

[0250] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0251] (2) The low-fat, lactose-free room-temperature fermented cream prepared by the above method has a small amount of water precipitation, a natural milky aroma, a slightly sour taste, and a not full and smooth taste.

[0252] Comparative Example 4

[0253] Based on Example 1, the stabilizer in step (3) is not added, and the remaining steps are consistent with Example 1.

[0254] (1) The low-fat zero-lactose room-temperature fermented cream prepared by the above method has a fat content of 14.0%, a protein content of 5.0%, and a lactose content of 0. The percentages refer to the mass percentages in the low-fat zero-lactose room-temperature fermented cream.

[0255] (2) After removing the stabilizer, the viscosity of the low-fat, lactose-free room-temperature fermented cream prepared by the above method is reduced, the product has water precipitation, the delicate taste is reduced, the viscosity of the spreadable bread is low, and the ductility is poor.

[0256] With reference to the sensory scoring criteria for fermented cream in Table 1, the test results of the embodiments and comparative examples are as follows.

[0257] When the low-fat and lactose-free room-temperature fermented cream in the examples and comparative examples was placed for the second day, the sensory scores of the fermented cream in the examples and comparative examples were shown in Table 2.

[0258] Table 2 Sensory scores of fermented cream in embodiments and comparative examples (2nd day)

[0259]

[0260] The preferred embodiment of the present invention has a mild sour taste, a smooth mouthfeel, and a taste score of 23 or more; has a natural and rich milky flavor and a moderate sour flavor, and a smell score of 23 or more; is uniform and fine, has no whey precipitation, and a tissue state score of 18 or more; has a uniform color, is milky white or slightly yellow, and a color score of 19 or more; is liked by customers, and has a preference of 8.5 or more. The overall evaluation score is greater than 90 points.

[0261] The sensory scores of the low-fat and lactose-free room-temperature fermented cream in the examples and comparative examples during the 6-month shelf life are shown in Table 3.

[0262] Table 3 Changes in sensory scores of fermented cream during 6-month shelf life at room temperature

[0263]

[0264]

[0265] Note: Item refers to the experimental number; Shelf life 0 day refers to the day when the low-fat and zero-lactose room-temperature fermented cream is prepared; Sensory score refers to the total score of smell, taste, texture, color, and preference.

[0266] The sensory score of the preferred solution of the present invention did not change significantly during the 6-month shelf life at room temperature, while the sensory score of the corresponding comparative example decreased significantly.

[0267] The viscosity changes of the low-fat and lactose-free room-temperature fermented cream in the examples and comparative examples during the 6-month shelf life are shown in Table 4.

[0268] Table 4 Changes in viscosity (mPa·S) of fermented cream during the 6-month shelf life at room temperature

[0269]

[0270]

[0271] Note: Item refers to the experimental number; Shelf life 0 day refers to the day when the low-fat and zero-lactose room temperature fermented cream is prepared. The viscosity of the preferred embodiment of the present invention has no significant change during the 6-month shelf life at room temperature.

[0272] The acidity changes of the low-fat and lactose-free room-temperature fermented cream in the examples and comparative examples during the 6-month shelf life are shown in Table 5.

[0273] Table 5 Changes in acidity (T°) of fermented cream during 6-month shelf life at room temperature

[0274]

[0275]

[0276] Note: Item refers to the experimental number; Shelf life 0 day refers to the day when the low-fat and zero-lactose room temperature fermented cream is prepared. The preferred embodiment of the present invention has no significant change in acidity during the 6-month shelf life at room temperature.

[0277] The pH changes of the low-fat and lactose-free room-temperature fermented cream in the examples and comparative examples during the 6-month shelf life are shown in Table 6.

[0278] Table 6 pH changes of fermented cream during 6-month shelf life at room temperature

[0279]

[0280]

[0281] Note: Item refers to the experimental number; Shelf life 0 day refers to the day when the low-fat zero-lactose room temperature fermented cream is prepared.

[0282] The preferred embodiment of the present invention has no significant change in pH during the 6-month shelf life at room temperature.

[0283] Application examples:

[0284] The amounts used in the following application examples are measured in grams. In addition, in the following application examples, unless otherwise specified, the following raw materials used are commonly available in the industry.

[0285] Application Example 1

[0286] Taking Example 1 as an example (not limited to other embodiments of the present invention), the product of the present invention is used to make a White Forest cake, and the steps are as follows:

[0287] Table 7 White Forest Cake Recipe

[0288]

[0289]

[0290] Preparation method:

[0291] (1) Prepare the cake base;

[0292] (2) Beat the whipping cream, fermented cream and sugar until 80% done;

[0293] (3) Custard sauce: 50g custard powder + 200g skim milk, stir until dissolved;

[0294] (4) Add the whipped cream to the custard sauce and mix well. Add 13g of rum and mix well;

[0295] (5) Soak the gelatin in cold water and dissolve it;

[0296] (6) Add gelatin to step (4) and stir well;

[0297] (7) Dice the yellow peach and mix into step (6);

[0298] (8) Moisten the cake base with peach water, spread a layer of the filling from step (7), cover with a layer of cake base, sprinkle with peach water, spread a layer of filling, and finally cover with a layer of cake base and sprinkle with peach water.

[0299] (9) Freeze for more than 4 hours.

[0300] (10) Take it out of the refrigerator and demould it with a blowtorch or hot towel;

[0301] (11) Spreading: Mix 500g butter, 150g fermented cream, and 50g powdered sugar, and spread on the cake (first on the top, then on the sides);

[0302] (12) Make white chocolate into chocolate chips and sprinkle evenly on the surface of the cake (if the chocolate is too sticky, freeze it for a while);

[0303] (13) Sieve a layer of moisture-proof powdered sugar;

[0304] (14) Decorate with fruits and chocolate to complete the White Forest Cake. See the picture below. Figure 2 .

[0305] Application Example 2

[0306] Taking Example 2 as an example (not limited to other embodiments of the present invention), the product of the present invention is used to make fermented cream mousse, and the steps are as follows:

[0307] Table 8 Fermented cream mousse recipe

[0308] Material Dosage / g Fermented cream + whipping cream 350+450 Eggs + granulated sugar 2 +100 Gelatin 15

[0309] Preparation method:

[0310] (1) Mix fermented cream and whipping cream and beat until 50% to 60%;

[0311] (2) Beat eggs and sugar over hot water until they turn pale;

[0312] (3) Soak the gelatin sheets in cold water until soft, drain off excess water, and dissolve in hot water until liquid;

[0313] (4) Add step (2) to step (1) and mix well;

[0314] (5) Add a small amount of the gelatin prepared in step (4) to the dissolved gelatin and mix well, then add all of the gelatin prepared in step (4) and mix well quickly (to prevent the gelatin from solidifying and clumping);

[0315] (6) Put the mixture from step (5) into a piping bag, squeeze into a mousse cup, steam it, cover it, and refrigerate it for 1 to 2 hours. Then decorate it with the following ingredients: Figure 3 .

[0316] Application Example 3

[0317] Taking Example 5 as an example (not limited to other embodiments of the present invention), the product of the present invention is used to make blueberry flavored muffin powder, and the steps are as follows:

[0318] Table 9 Blueberry flavored berry powder / Muffin formula

[0319] Material Dosage / g Butter + granulated sugar 1100+200 yolk 110 Fermented cream 250 Blueberry Puree 100 Low-gluten flour + baking powder 370+17 Walnut 200

[0320] Preparation method:

[0321] (1) Chop the walnuts and set aside;

[0322] (2) Soften the butter until it is a paste, add sugar, and beat with a hand-held whisk until the sugar is dissolved;

[0323] (3) Slowly add the egg yolks into step (2) and mix well with a hand-held egg beater (add one egg yolk and mix well before adding another);

[0324] (4) Add the fermented cream into step (3) and mix well with a hand-held egg beater;

[0325] (5) Melt the blueberry puree and add it to step (4), and mix well with a hand-held whisk;

[0326] (6) Weigh the flour and baking powder into the same container, sieve and mix well, and slowly add to step (5), stirring with a spatula while adding;

[0327] (7) Put the mixture from step (6) into a piping bag;

[0328] (8) Squeeze the mixture from step (7) into the prepared baking paper cups and sprinkle with a layer of chopped walnuts;

[0329] (12) Baking: upper fire 180℃, lower fire 185℃, bake for 15 minutes. Figure 4 .

[0330] The above description is only an embodiment of the present invention. It should be pointed out that a person skilled in the art can make improvements without departing from the creative concept of the present invention, but these improvements all fall within the protection scope of the present invention.

Claims

1. A low-fat, lactose-free room-temperature fermented cream, characterized in that: The raw materials include emulsifier, stabilizer, fermentation agent, lactase, 60-85% casein solution and 15-40% cream, the percentage refers to the mass percentage in the raw materials, and the sum of the mass percentages of the components in the raw materials is 100%; The fat content of the low-fat zero-lactose room-temperature fermented cream is 10-15%, and the protein content of the low-fat zero-lactose room-temperature fermented cream is 4-6%; the percentage refers to the mass percentage in the low-fat zero-lactose room-temperature fermented cream.

2. The low-fat, zero-lactose, room-temperature fermented cream according to claim 1, characterized in that: The fat content of the low-fat, lactose-free room-temperature fermented cream is 11-15%; The protein content of the low-fat and lactose-free room-temperature fermented cream is 4.5-5.5%.

3. The low-fat, zero-lactose, room-temperature fermented cream according to claim 1 or 2, characterized in that: The raw cream is fresh cream; The fat content of the raw cream is 33-45%, where the percentage refers to the mass percentage in the raw cream; The protein content of the raw cream is 1.3-2.0%, and the percentage refers to the mass percentage in the raw cream.

4. The low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 3, characterized in that: The protein content of the raw casein liquid is 4-8%, and the percentage refers to the mass percentage in the raw casein liquid; The whey protein content of the raw casein liquid is ≤1.0%, where the percentage refers to the mass percentage in the raw casein liquid; The fat content of the raw casein liquid is ≤0.3%, where the percentage refers to the mass percentage in the raw casein liquid; The lactose content of the raw casein liquid is ≤1.6%, and the percentage refers to the mass percentage in the raw casein liquid.

5. The low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 4, characterized in that: The emulsifier is selected from one or two of sucrose fatty acid esters, phospholipids, mono- and di-glycerol fatty acid esters and diacetyl tartaric acid mono- and di-glycerol esters; and / or, the amount of the emulsifier is 0.12-0.50%.

6. The low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 5, characterized in that: The stabilizer is selected from one or more of hydroxypropyl distarch phosphate, pectin, guar gum, carrageenan, locust bean gum and xanthan gum; and / or, the amount of the stabilizer is 0.14-0.56%.

7. The low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 6, characterized in that: The fermenting agent is selected from one or more of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, Bifidobacterium adolescentis, Lactococcus lactis subsp. diacetyl or Leuconostoc mesenteroides subsp. mesenteroides; and / or, the addition amount of the fermenting agent is 0.002-0.01%.

8. The low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 7, characterized in that: The amount of lactase used is aimed at achieving zero lactose; and / or the amount of lactase added is ≥ 0.04%.

9. A method for preparing the low-fat and lactose-free room-temperature fermented cream according to any one of claims 1 to 8, characterized in that: The following steps are involved: The casein solution and cream are mixed and preheated, an emulsifier and a stabilizer are added, and the first homogenization, the first sterilization, the second homogenization are performed in sequence, the second homogenization is cooled, and a starter and lactase are added for fermentation. After the fermentation is completed, the mixture is stirred until the emulsion breaks, and the second sterilization is performed to obtain the fermented cream.

10. The low-fat, zero-lactose room-temperature fermented cream according to claim 9, characterized in that: The first homogenization pressure is 8-20MPa and the temperature is 60-80±1°C; The first sterilization condition is 137-145±1°C, 3-5s; The second homogenization pressure is 4-10MPa and the temperature is 65-85±1°C; The second sterilization condition is 75-80±1°C, 25-40s.

11. A low-fat zero-lactose room-temperature fermented cream product obtained by the method for preparing low-fat zero-lactose room-temperature fermented cream according to claim 9 or 10.

12. Use of the low-fat, zero-lactose room-temperature fermented cream according to any one of claims 1 to 8, or the low-fat, zero-lactose room-temperature fermented cream product according to claim 11 in preparing cakes, desserts, biscuits, bread, cream soups, dips and milk-containing beverages.

Images