Low-fat whipped cream and preparation method and application thereof

Abstract

The present invention provides a low-fat whipped cream and a preparation method and application thereof. The low-fat whipped cream comprises the following raw material components: 60-85 parts by weight of raw cow's milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, and 0.1-2 parts by weight of stabilizer. The low-fat whipped cream of the present invention has a fat content of 20-28% and a protein content of 1.5%-3.5%. It can replace the existing high-fat whipped cream for cake, coffee and other food decoration, and meets the consumer's demand for low-calorie food, effectively solving the problem that the existing low-fat whipped cream is too soft to be whipped and not sufficiently shaped to meet the requirements of decoration.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a low-fat whipped cream and a preparation method and application thereof. Background Art

[0002] Whipped cream is cream whose fat globules are rapidly destabilized under the action of external shear force, transforming from an oil-in-water emulsion into a foam structure. It can be used for decorating cakes, coffee and other foods. The fat content of whipped cream on the market is generally 30%-40%. A high-fat, high-energy diet is not conducive to consumption by obese people and people with three highs, and does not meet consumers' demand for low-calorie foods in recent years.

[0003] However, whipping cream with low fat content has poor whipping effect. Although there are low-fat whipping creams on the market, they generally have bland flavor and low whipping hardness, which cannot meet the needs of icing decoration. Summary of the invention

[0004] The present invention aims to solve one of the technical problems in the prior art at least to a certain extent. To this end, one object of the present invention is to provide a low-fat whipped cream and a preparation method and application thereof.

[0005] In a first aspect of the present invention, a low-fat whipped cream is provided, which comprises the following raw material components: 60-85 parts by weight of raw milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, and 0.1-2 parts by weight of stabilizer.

[0006] The above-mentioned low-fat whipped cream provided by the present invention can replace the existing high-fat whipped cream. The inventors have found that factors such as fat crystallization, interface characteristics and liquid protein characteristics are the main factors affecting the whipping characteristics of whipped cream. The present invention uses anhydrous butter. Under the same conditions, anhydrous butter will form a denser needle-shaped crystal network, which is easier to partially coalesce adjacent fat globules during the whipping process, thereby improving the hardness and retention time of the whipped foam. At the same time, resistant dextrin, as a safe new dietary fiber raw material, has a fiber strengthening effect when added to dairy products, and its taste is similar to fat. By adding resistant dextrin, the amount of fat added in the cream can be further reduced, and the whipping effect of the cream can be improved. The present invention uses raw milk, anhydrous butter, milk protein and resistant dextrin as the main raw materials, and adds suitable emulsifiers and stabilizers at the same time, so as to further improve the stability of the product and the quality effect after whipping. Specifically, the low-fat whipped cream of the present invention has a fat content of 20-28% and a protein content of 1.5-3.5%. It can replace the existing high-fat whipped cream for food decoration such as cakes and coffee, and meets consumers' demand for low-calorie foods, and effectively solves the problem that the existing low-fat whipped cream is too soft when whipped and cannot be shaped enough to meet the needs of food decoration.

[0007] According to the low-fat whipped cream provided by the present invention, the milk protein is selected from one or more of whole milk powder, skim milk powder, modulated milk powder, concentrated milk protein powder and buttermilk powder.

[0008] According to the low-fat whipped cream provided by the present invention, the emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, soybean lecithin, Tween 80, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, and lactic acid fatty acid glycerides.

[0009] According to the low-fat whipped cream provided by the present invention, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methylcellulose, carrageenan, guar gum, pectin, xanthan gum and gellan gum.

[0010] Preferably, the stabilizer is composed of sodium carboxymethyl cellulose, microcrystalline cellulose and carrageenan, and the mass ratio of the sodium carboxymethyl cellulose, the microcrystalline cellulose and the carrageenan is (2-3.4): (15-30): (1-2). By selecting the above stabilizers and controlling the mass of the three within the above range, the stability and whipping effect of the product can be improved.

[0011] Preferably, the stabilizer is composed of sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan and guar gum, and the mass ratio of the sodium carboxymethyl cellulose, the microcrystalline cellulose, the carrageenan and the guar gum is (2-3.4): (15-30): (1-2): 1. By selecting the above stabilizers and controlling the masses of the four stabilizers within the above range, the stability and whipping effect of the product can be improved.

[0012] Preferably, the stabilizer is composed of microcrystalline cellulose, hydroxypropyl methylcellulose and xanthan gum, and the mass ratio of the microcrystalline cellulose, the hydroxypropyl methylcellulose and the xanthan gum is (20-30): (10-20): (1-2). By selecting the above stabilizers and controlling the masses of the three within the above range, the stability and whipping effect of the product can be improved.

[0013] The low-fat whipped cream provided by the present invention comprises the following raw material components based on 100 parts by weight: 60-85 parts by weight of raw milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, 0.1-2 parts by weight of stabilizer, and balance water.

[0014] Preferably, based on 100 parts by weight, the following raw material components are included: 65-70 parts by weight of raw milk, 20-25 parts by weight of anhydrous butter, 1-2.5 parts by weight of milk protein, 2-4 parts by weight of resistant dextrin, 0.1-1 part by weight of emulsifier, 0.1-1 part by weight of stabilizer, and the balance of water.

[0015] In a second aspect of the present invention, the present invention provides a method for preparing the above-mentioned low-fat whipped cream, the method comprising: (1) Preheating raw milk and mixing it with milk protein and resistant dextrin to obtain material A; (2) Preheating the anhydrous butter and mixing it with the emulsifier and stabilizer to obtain material B; (3) The material A and the material B are mixed, homogenized, and sterilized.

[0016] According to the method for preparing low-fat whipped cream provided by the present invention, raw milk is first preheated and mixed with milk protein and resistant dextrin to obtain material A, then anhydrous butter is preheated and mixed with an emulsifier and a stabilizer to obtain material B, and finally material A and material B are mixed and homogenized and sterilized. Low-fat whipped cream can be prepared by the above method, and the product can have a shelf life of more than 6 months through sterilization.

[0017] According to the method for preparing low-fat whipped cream provided by the present invention, in step (1), the temperature of preheating the raw milk is 45-60° C. By controlling the preheating temperature of the raw milk within the above range, the degree of protein denaturation in the raw milk can be reduced, which is conducive to stabilizing the product system.

[0018] According to the method for preparing low-fat whipped cream provided by the present invention, in step (2), the preheating temperature of the anhydrous cream is 60-80° C. By controlling the preheating temperature of the anhydrous cream within the above range, it can be ensured that the emulsifier and stabilizer are fully dissolved and dispersed.

[0019] According to the method for preparing low-fat whipped cream provided by the present invention, in step (3), the homogenization pressure is 12-20 MPa and the temperature is 60-80° C. By controlling the homogenization pressure and temperature within the above ranges, the homogenization effect is improved, thereby improving the stability and whipping effect of the cream.

[0020] According to the method for preparing low-fat whipped cream provided by the present invention, the sterilization adopts UHT sterilization, and the temperature of the UHT sterilization is 132-148° C. and the time is 3-8 seconds. The above sterilization method is adopted to effectively sterilize the cream, extend the shelf life of the product, and ensure the quality and flavor of the product.

[0021] In a third aspect of the present invention, the present invention proposes the use of the low-fat whipped cream in food decorating.

[0022] In some embodiments of the present invention, the food includes but is not limited to cake, coffee, milk tea and the like. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0024] Figure 1 This is a picture showing the effect of decorating low-fat whipped cream according to Example 1 of the present invention; Figure 2 This is a picture showing the effect of decorating low-fat whipped cream according to Example 2 of the present invention; Figure 3 This is a picture showing the effect of decorating low-fat whipped cream according to Example 3 of the present invention; Figure 4 This is a picture showing the effect of decorating low-fat whipped cream in Comparative Example 1 of the present invention; Figure 5 This is a picture showing the effect of decorating low-fat whipped cream in Comparative Example 2 of the present invention; Figure 6 This is a picture showing the decoration effect of low-fat whipped cream in comparative example 3 of the present invention. DETAILED DESCRIPTION

[0025] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. The present invention is described below with reference to specific embodiments. It should be noted that these embodiments are merely illustrative and do not limit the present invention in any way.

[0026] Example 1 The raw materials for preparing the low-fat whipping cream of the present embodiment are as follows: Based on 100 parts by weight, 70 parts by weight of raw milk, 22 parts by weight of anhydrous butter, 1 part by weight of whole milk powder, 3 parts by weight of resistant dextrin, emulsifier (0.25 parts by weight of mono- and diglycerol fatty acid esters, 0.1 parts by weight of Tween 80, 0.1 parts by weight of lactic acid fatty acid glyceride), stabilizer (0.04 parts by weight of sodium carboxymethyl cellulose, 0.4 parts by weight of microcrystalline cellulose, 0.02 parts by weight of carrageenan), and the balance is water.

[0027] The preparation process of the low-fat whipping cream of the present embodiment is as follows: (1) Preheat raw milk to 50°C, add whole milk powder and resistant dextrin, and stir evenly to obtain mixture A; (2) Preheat anhydrous butter to 65°C, add emulsifier and stabilizer, and stir for 10 minutes to obtain mixture B; (3) Mix mixture A and mixture B, add water to 100 parts by weight, and stir evenly; (4) The material in step (3) was heated to 65°C and homogenized at a homogenization pressure of 16 MPa; (5) Sterilization: The homogenized whipping cream is sterilized by UHT at 140°C for 4 seconds. (6) Packaging: The sterilized materials are aseptically filled using a Tetra Pak packaging machine at a filling temperature of 10°C.

[0028] (7) Storage and transportation: Store at 2-6℃.

[0029] The whipped cream prepared in Example 1 has a fat content of 25.0-25.5% and a protein content of 2.5-2.7%.

[0030] Example 2 The raw materials for preparing the low-fat whipping cream of the present embodiment are as follows: Based on 100 parts by weight, 65 parts by weight of raw milk, 20 parts by weight of anhydrous butter, 1.7 parts by weight of skimmed milk powder, 5 parts by weight of resistant dextrin, emulsifier (0.3 parts by weight of mono- and diglycerol fatty acid esters, 0.15 parts by weight of sucrose fatty acid esters, 0.2 parts by weight of lactic acid fatty acid glycerides), stabilizer (0.06 parts by weight of sodium carboxymethyl cellulose, 0.35 parts by weight of microcrystalline cellulose, 0.02 parts by weight of carrageenan, 0.02 parts by weight of guar gum), and the balance is water.

[0031] The preparation process of the low-fat whipping cream of the present embodiment is as follows: (1) Preheat raw milk to 50°C, add skim milk powder and resistant dextrin, and stir evenly to obtain mixture A; (2) Preheat anhydrous butter to 65°C, add emulsifier and stabilizer, and stir for 10 minutes to obtain mixture B; (3) Mix mixture A and mixture B, add water to 100 parts by weight, and stir evenly; (4) The material in step (3) was heated to 70°C and homogenized at a homogenization pressure of 18 MPa; (5) Sterilization: The homogenized whipping cream is sterilized by UHT at 140°C for 4 seconds. (6) Packaging: The sterilized materials are aseptically filled using a Tetra Pak packaging machine at a filling temperature of 10°C.

[0032] (7) Storage and transportation: Store at 2-6℃.

[0033] The whipped cream prepared in Example 2 has a fat content of 22.0-22.5% and a protein content of 2.7-3.0%.

[0034] Example 3 The raw materials for preparing the low-fat whipping cream of the present embodiment are as follows: Based on 100 parts by weight, 65 parts by weight of raw milk, 24 parts by weight of anhydrous butter, 2.5 parts by weight of skimmed milk powder, 2 parts by weight of resistant dextrin, emulsifier (0.3 parts by weight of polyglycerol fatty acid ester, 0.15 parts by weight of sucrose fatty acid ester, 0.2 parts by weight of lactic acid fatty acid glyceride), stabilizer (0.4 parts by weight of microcrystalline cellulose, 0.2 parts by weight of hydroxypropyl methylcellulose, 0.02 parts by weight of xanthan gum), and the balance is water.

[0035] The preparation process of the low-fat whipping cream of the present embodiment is as follows: (1) Preheat raw milk to 50°C, add skim milk powder and resistant dextrin, and stir evenly to obtain mixture A; (2) Preheat anhydrous butter to 65°C, add emulsifier and stabilizer, and stir for 10 minutes to obtain mixture B; (3) Mix mixture A and mixture B, add water to 100 parts by weight, and stir evenly; (4) The material in step (3) was heated to 70°C and homogenized at a homogenization pressure of 12 MPa; (5) Sterilization: The homogenized whipping cream is sterilized by UHT at 140°C for 4 seconds. (6) Packaging: The sterilized materials are aseptically filled using a Tetra Pak packaging machine at a filling temperature of 10°C.

[0036] (7) Storage and transportation: Store at 2-6℃.

[0037] The whipped cream prepared in Example 3 has a fat content of 26.0-26.5% and a protein content of 3.0-3.2%.

[0038] Comparative Example 1 The raw materials for preparing the low-fat whipping cream of this comparative example are as follows: Based on 100 parts by weight, there are 29.2 parts by weight of raw milk, 65 parts by weight of cream (the fat content of cream is 40%), 2.5 parts by weight of skimmed milk powder, 2 parts by weight of resistant dextrin, an emulsifier (0.3 parts by weight of polyglycerol fatty acid ester, 0.15 parts by weight of sucrose fatty acid ester, 0.2 parts by weight of lactic acid fatty acid glyceride), a stabilizer (0.4 parts by weight of sodium carboxymethylcellulose, 0.2 parts by weight of hydroxypropyl methylcellulose, 0.02 parts by weight of xanthan gum), and the balance is water.

[0039] The preparation process of the low-fat whipping cream in this comparative example is the same as that in Example 3.

[0040] The whipped cream prepared in Comparative Example 1 has a fat content of 26.0-26.5% and a protein content of 3.0-3.2%.

[0041] Comparative Example 2 The raw materials for preparing the low-fat whipping cream of this comparative example are as follows: Based on 100 parts by weight, 65 parts by weight of raw milk, 24 parts by weight of anhydrous butter, 2.5 parts by weight of skim milk powder, emulsifier (0.3 parts by weight of polyglycerol fatty acid ester, 0.15 parts by weight of sucrose fatty acid ester, 0.2 parts by weight of lactic acid fatty acid glyceride), stabilizer (0.4 parts by weight of sodium carboxymethyl cellulose, 0.2 parts by weight of hydroxypropyl methylcellulose, 0.02 parts by weight of xanthan gum), and the balance is water.

[0042] The preparation process of the low-fat whipping cream in this comparative example is the same as that in Example 3.

[0043] The whipped cream prepared in Comparative Example 1 has a fat content of 26.0-26.5% and a protein content of 3.0-3.2%.

[0044] Comparative Example 3 Commercially available light cream with a fat content of 25%.

[0045] The whipping characteristics and sensory evaluation of the low-fat whipping cream prepared in the examples and comparative examples were analyzed.

[0046] The whipping performance was determined as follows: The prepared low-fat whipping cream was whipped using a chef machine at level 6 for 4 minutes, and its whipping performance was measured.

[0047] Decoration stability: at room temperature (25°C), the whipped low-fat whipped cream was used for decoration, and the decoration state and water separation time (in hours) were observed.

[0048] Determination of whipping rate: Weigh the same volume of whipped cream emulsion (m1) and whipped cream foam (m2), and calculate the whipping rate according to the formula: whipping rate (%) = (m1-m2) / m2*100%.

[0049] Hardness: Transfer the whipped cream foam to a 100 mL beaker and immediately measure it using a texture analyzer.

[0050] Sensory evaluation: Invite 25 experienced assessors to conduct sensory evaluation on the appearance, taste, smell and mouthfeel of each sample and calculate the average value.

[0051] The specific scoring criteria are shown in Table 1.

[0052] The whipping characteristics of the low-fat whipping cream prepared in the examples and comparative examples and the results of sensory evaluation are shown in Table 2.

[0053] Table 2

[0054] From the results in Table 2, it can be seen that the low-fat whipping cream provided by the present invention can also achieve excellent decorating effect when the fat content is less than 27%, with high whipping rate and hardness, and good decorating stability, and can be kept from dehydrating for a long time. Comparative Example 1 uses whipped cream to replace the anhydrous butter in the embodiment, and controls the fat content to be the same as the fat content in Example 3, but the decorating effect of Comparative Example 1 is poor, indicating that the use of anhydrous butter in the present invention can effectively improve the hardness and retention time of whipped foam. Compared with the embodiment, Comparative Example 2 does not add resistant dextrin, and its decorating effect is also poor.

[0055] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A low-fat whipped cream, characterized in that: The raw material components include: 60-85 parts by weight of raw cow milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, and 0.1-2 parts by weight of stabilizer.

2. The low-fat whipped cream according to claim 1, characterized in that: The milk protein is selected from one or more of whole milk powder, skim milk powder, modulated milk powder, concentrated milk protein powder and buttermilk powder.

3. The low-fat whipped cream according to claim 1, characterized in that: The emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, soybean lecithin, Tween 80, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, and lactic acid fatty acid glycerides.

4. The low-fat whipped cream according to claim 1, characterized in that: The stabilizer is selected from one or more of sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methyl cellulose, carrageenan, guar gum, pectin, xanthan gum, and gellan gum; Preferably, the stabilizer is composed of sodium carboxymethyl cellulose, microcrystalline cellulose and carrageenan, and the mass ratio of the sodium carboxymethyl cellulose, the microcrystalline cellulose and the carrageenan is (2-3.4): (15-30): (1-2); or, The stabilizer is composed of sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan and guar gum, and the mass ratio of the sodium carboxymethyl cellulose, the microcrystalline cellulose, the carrageenan and the guar gum is (2-3.4): (15-30): (1-2): 1; or, The stabilizer consists of microcrystalline cellulose, hydroxypropyl methylcellulose and xanthan gum, and the mass ratio of the microcrystalline cellulose, the hydroxypropyl methylcellulose and the xanthan gum is (20-30): (10-20): (1-2).

5. The low-fat whipped cream according to any one of claims 1 to 4, characterized in that: The low-fat whipped cream has a fat content of 20%-28% and a protein content of 1.5%-3.5%.

6. The low-fat whipping cream according to any one of claims 1 to 4, characterized in that: The invention comprises the following raw material components based on 100 parts by weight: 60-85 parts by weight of raw cow milk, 4-30 parts by weight of anhydrous butter, 0.1-3 parts by weight of milk protein, 1-5 parts by weight of resistant dextrin, 0.1-2 parts by weight of emulsifier, 0.1-2 parts by weight of stabilizer, and the balance of water; Preferably, based on 100 parts by weight, the following raw material components are included: 65-70 parts by weight of raw milk, 20-25 parts by weight of anhydrous butter, 1-2.5 parts by weight of milk protein, 2-4 parts by weight of resistant dextrin, 0.1-1 part by weight of emulsifier, 0.1-1 part by weight of stabilizer, and the balance of water.

7. A method for preparing the low-fat whipped cream according to any one of claims 1 to 6, characterized in that: include: (1) Preheating raw milk and mixing it with milk protein and resistant dextrin to obtain material A; (2) Preheating the anhydrous butter and mixing it with the emulsifier and stabilizer to obtain material B; (3) The material A and the material B are mixed, homogenized, and sterilized.

8. The method according to claim 7, characterized in that: In step (1), the raw milk is preheated to a temperature of 45-60°C; And / or, in step (2), the temperature of preheating the anhydrous butter is 60-80°C.

9. The method according to claim 8, characterized in that: In step (3), the homogenization pressure is 12-20 MPa and the temperature is 60-80°C; And / or, the sterilization adopts UHT sterilization, the temperature of the UHT sterilization is 132-148° C., and the time is 3-8 s.

10. Use of the low-fat whipped cream according to any one of claims 1 to 6 in food decorating.

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