A kind of light cream and preparation method thereof

Through a specific preparation method of light cream, the existing light cream has been solved, and the problems of uneven burn spots, poor surface brightness and surface pores when baking egg tarts, which has improved the appearance and taste of the egg tarts, ensuring the stability and nutritional value of the product.

CN119769573APending Publication Date: 2025-04-08INNER MONGOLIA YIJIAHAO CHEESE CO LTD
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Patent Information

Application Number
CN202311290469.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2023-10-07
Publication Date
2025-04-08

AI Technical Summary

Technical Problem

Existing light cream can easily lead to too large or too small calcified spots when baking egg tarts, with poor surface brightness, affecting appearance and quality. At the same time, obvious pores appear on the cut surface of the egg tart, rough texture, and affecting the taste.

Method used

The preparation method of light cream including protein raw materials, anhydrous cream, low-fat cream, emulsifier, thickener and buffered salt is adopted. Through specific temperature control and component ratio, the light cream has appropriate fluidity and viscosity, and avoid fat floating and water dissipation.

Benefits of technology

The light cream made is suitable for making egg tarts, ensuring that the appearance and cutting of the tarts after being baked are stable and consistent, with suitable calcification spots, high brightness on the surface, smooth and firm cut surfaces (basically no pores), delicate texture, and good taste and nutritional value.

✦ Generated by Eureka AI based on patent content.

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Abstract

The present invention provides a whipped cream and a preparation method thereof, the preparation method comprising the following steps: heating anhydrous cream to 65-75°C and mixing with an emulsifier to obtain a first mixed material; heating part of the protein raw material to 45-50°C and mixing with a buffer salt to obtain a second mixed material; heating the second mixed material to 65-70°C and mixing with a thickener to obtain a third mixed material; performing a first homogenization on the third mixed material to obtain a fourth mixed material; heating low-fat cream and the remaining protein raw material to 65-70°C and mixing with the first mixed material and the fourth mixed material to obtain a fifth mixed material; performing a second homogenization, sterilization and a third homogenization on the fifth mixed material in sequence to obtain whipped cream. The whipped cream of the present invention has suitable properties such as fluidity and viscosity, and is conducive to the production of baked products such as egg tarts.
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