Unsalted butter and preparation method thereof
By introducing special enzymatic and enzyme decompression processes in the preparation of whipped cream, the flavor and fluidity problems of whipped cream products during the prolonged shelf life are solved, and low-fat, easy to whip and excellent flavors are achieved.
Patent Information
- Application Number
- CN202311417297.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-10-27
- Publication Date
- 2025-04-29
AI Technical Summary
During the process of extending the shelf life of existing light cream products, heat treatment leads to bad flavors, exogenous flavors are difficult to simulate natural aromas, high fat content does not meet the needs of healthy diets, and low-fat light cream has poor fluidity and is difficult to beat.
Special enzymatic and enzyme decompression processes are adopted to enzymatically dissolve some raw cream to produce a rich cream aroma. UHT sterilization and homogenization are used to ensure the low fat content, excellent whipping performance and good flavor taste of the product.
It achieves that low-fat light cream products have excellent whipping performance while maintaining a good flavor and taste, which is suitable for healthy dietary needs and extends the shelf life of the product.
Smart Images
Figure BDA0004520132030000141 
Figure BDA0004520132030000151
Abstract
Description
Technical Field
[0001] The invention belongs to the field of dairy product manufacturing and relates to light cream and a preparation method thereof. Background Art
[0002] Nowadays, while consumers pay more attention to healthy eating, they also have higher requirements for the taste and flavor of indulgent foods. Compared with vegetable butter, animal butter is becoming more and more popular among consumers in the baking field due to its natural and safe characteristics.
[0003] In order to extend the shelf life of animal whipping cream, UHT (Ultra High Temperature treated) sterilization is required when making animal whipping cream. However, this heat treatment process will cause the product to have unpleasant flavors such as cooking smell and protein smell, and the freshness and aroma of the product will also be lost.
[0004] The aroma of whipped cream products can be improved by adding flavors from exogenous sources, but chemically synthesized flavors are difficult to simulate the natural milk fat aroma in detail, which makes the product have a distinct sense of craftsmanship, reduces the product category style, and consumers are increasingly rejecting the addition of non-natural substances. In addition, increasing the fat content in whipped cream products can also improve the taste and flavor of the product. The fat content of common whipped cream products on the market is not less than 35%, but products with high fat content do not meet the current consumer's pursuit of healthy diet. Furthermore, existing studies have improved the taste of whipped cream products by enzymatic methods. For example, lipase is used to enzymatically hydrolyze whipped cream. Lipase can promote the decomposition of fatty acid glycerides in milk fat into fatty acids. The higher the fatty acid content, the higher the frankincense component in milk fat, and the richer the aroma. However, the whipped cream products obtained after traditional enzymatic hydrolysis and enzyme inactivation processes have poor fluidity and are difficult to whip.
[0005] In summary, how to obtain a low-fat whipping cream product with excellent whipping performance and flavor is an urgent problem to be solved in the art. Summary of the invention
[0006] The invention provides a light cream. A special enzymolysis and enzyme inactivation process is introduced into the light cream during the preparation process, so that the light cream product has a good flavor and taste on the basis of low fat content and excellent whipping performance.
[0007] The present invention also provides a method for preparing light cream, in which a special enzymatic hydrolysis and enzyme inactivation process is introduced to make up for the defect of insufficient cream aroma of traditional low-fat light cream products, so that the light cream products have the advantages of low fat content, good whipping performance and good flavor and taste.
[0008] A first aspect of the present invention provides a light cream, which is prepared by a method comprising the following steps:
[0009] 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate;
[0010] The mass of the part of raw cream accounts for 5% to 10% of the total mass of the whipped cream raw material; the amount of lipase used is 0.005% to 0.02% of the mass of the part of raw cream; the temperature of the enzymatic hydrolysis treatment is 40 to 45° C., and the time is 30 to 45 minutes;
[0011] 2) mixing the enzymatic hydrolysate, the dissolved solution including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed solution with a fat content not exceeding 30%;
[0012] 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain the whipped cream;
[0013] The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.
[0014] The light cream as described above, wherein the fat content of the light cream is ≤30%.
[0015] The whipping cream as described above, wherein the whipping rate of the whipping cream is ≥260%.
[0016] The whipped cream as described above, wherein the raw materials of the whipped cream include, by mass content, 65% to 75% of raw cream, 23% to 34% of raw milk, 0.1% to 0.9% of emulsifier, and 0.1% to 1.65% of thickener.
[0017] The whipping cream as described above, wherein the raw cream is selected from one of light cream, anhydrous cream or butter;
[0018] And / or, the raw milk includes raw cow's milk or skim milk;
[0019] And / or, the emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, Tween 80, phospholipids, lactic acid fatty acid glycerides, and sucrose esters;
[0020] And / or, the thickener is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, carrageenan, locust bean gum, xanthan gum, and gellan gum.
[0021] The whipped cream as described above, wherein in step 2), the dissolved liquid is obtained by dissolving the emulsifier and the thickener in part of the raw milk;
[0022] The mass of the part of raw milk accounts for 10% to 15% of the total mass of the light cream raw material.
[0023] The whipped cream as described above, wherein the UHT sterilization treatment is selected from an immersion UHT sterilization process.
[0024] The whipped cream as described above, wherein the temperature of the first homogenization treatment is 65-70° C., the first-level pressure is 20-60 bar, and the second-level pressure is 0-20 bar.
[0025] The whipped cream as described above, wherein the temperature of the second homogenization treatment is 65-70° C., the first-level pressure is 30-80 bar, and the second-level pressure is 5-20 bar.
[0026] A second aspect of the present invention provides a method for preparing the whipped cream as described above, comprising the following steps:
[0027] 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate;
[0028] The mass of the part of raw cream accounts for 5% to 10% of the total mass of the whipped cream raw material; the amount of lipase used is 0.005% to 0.02% of the mass of the part of raw cream; the temperature of the enzymatic hydrolysis treatment is 40 to 45° C., and the time is 30 to 45 minutes;
[0029] 2) mixing the enzymatic hydrolysate, the dissolved solution including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed solution with a fat content not exceeding 30%;
[0030] 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain the whipped cream;
[0031] The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.
[0032] The implementation of the present invention has at least the following advantages:
[0033] 1) The light cream of the present invention introduces the process of enzymolysis of part of the raw cream by lipase during preparation. The fatty acid substances produced during the enzymolysis process add rich cream aroma to the light cream product, overcoming the defect of insufficient cream aroma of low-fat light cream products. The special enzymolysis and short-time enzyme inactivation process increase the cream aroma of the product while avoiding excessive damage to the fat globules in the raw cream during the enzymolysis and enzyme inactivation process, so that the light cream product has suitable viscosity and stability, and thus the light cream product has good whipping performance. In summary, the light cream of the present invention has the advantages of low fat content, good whipping performance, and good flavor and taste, and has a wider application prospect.
[0034] 2) The preparation method of the light cream provided by the present invention makes up for the defect of insufficient cream aroma of traditional light cream products by introducing special enzymatic hydrolysis and enzyme inactivation processes, so that the light cream products have the advantages of low fat content, good whipping performance and good flavor and taste. DETAILED DESCRIPTION
[0035] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. 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.
[0036] A first aspect of the present invention provides a light cream, which is prepared by a method comprising the following steps:
[0037] 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate;
[0038] The weight of the raw cream accounts for 5% to 10% of the total weight of the raw cream; the amount of lipase used is 0.005% to 0.02% of the weight of the raw cream; the temperature of the enzymatic hydrolysis is 40 to 45° C., and the time is 30 to 45 minutes;
[0039] 2) mixing the enzymatic hydrolysate, the dissolved liquid including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed liquid having a fat content not exceeding 30%;
[0040] 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain whipped cream;
[0041] The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.
[0042] It should be noted that the raw materials of the light cream of the present invention include raw cream, raw milk, an emulsifier and a thickener.
[0043] During the preparation process of the light cream of the present invention, lipase is first used to enzymatically hydrolyze part of the raw cream, and the affinity of the lipase for the oil-water interface is utilized to enzymatically hydrolyze the fat globules wrapped by the lipoprotein membrane in the raw cream, and the fat globules are catalytically hydrolyzed into water-insoluble lipid substances at a high rate on the oil-water interface to generate a variety of free fatty acids, so that the light cream product still has rich cream aroma at a low fat content.
[0044] In the above preparation process, the amount of raw cream used for enzymatic hydrolysis, the time of enzymatic hydrolysis, and the amount of lipase used will affect the final performance of the light cream product.
[0045] Specifically, when the amount of raw cream used for enzymatic hydrolysis is too high, a large number of fat globules destroyed by lipase will cause the obtained light cream product to break, and the viscosity of the product will increase and the fluidity will deteriorate after UHT sterilization, which will have an adverse effect on the sensory properties and whipping properties of the product. Similarly, when the amount of raw cream used for enzymatic hydrolysis is too low, there will be too little substrate for lipase to act on, and the light cream product will lack cream aroma.
[0046] Similarly, if the enzymatic treatment time is too long, the degree of hydrolysis of the fat globules will be too high, the fat will be severely damaged, and too many fatty acid products and other flavor substances will be produced, affecting the taste experience; if the enzymatic treatment time is too short, fewer flavor substances will be produced, and it will be difficult to effectively improve the taste of the product.
[0047] Similarly, the amount of lipase used is also to make the fat globules have an appropriate degree of hydrolysis, so that the light cream product can increase the cream aroma while still maintaining good viscosity and whipping performance.
[0048] After the enzymatic hydrolysis is completed, the lipase needs to be inactivated. Lipase is essentially a protein and can be inactivated by heat treatment. The traditional enzyme inactivation operation requires heating the lipase for 20 to 40 minutes to completely inactivate it. However, the heating time of this enzyme inactivation method is too long, which seriously damages the stability of the fat globules in the raw cream, causing the fat globules to break, resulting in an increase in the viscosity of the finished whipped cream and a decrease in the whipping rate. The present invention performs an enzyme inactivation operation before UHT sterilization. The UHT sterilization operation can assist in providing part of the heat required for the enzyme inactivation, so that the enzyme inactivation operation can fully inactivate the lipase in a relatively short time, thereby reducing the additional heat load on the raw cream, and retaining the integrity of the fat globules to the greatest extent, so that the final whipped cream product has suitable viscosity and whipping performance.
[0049] In summary, the light cream product of the present invention introduces a special enzymatic hydrolysis and enzyme inactivation process during the preparation process, so that the light cream product has the advantages of low fat content, good whipping performance and excellent flavor and taste.
[0050] Furthermore, the fat content of the light cream prepared by the method comprising the above steps can be as low as below 30%, which meets the current consumer demand for a low-fat healthy diet.
[0051] By controlling the process conditions of enzymatic hydrolysis, chemical processing, first homogenization treatment, enzyme inactivation, UHT sterilization treatment and second homogenization treatment in the preparation process of light cream products, the whipping rate of light cream products can reach more than 260%, showing good whipping characteristics and having broader application prospects in the baking field.
[0052] In the present invention, the fat content of the whipped cream product is substantially consistent with the fat content in the mixed solution of step 2), and the fat content in the mixed solution of step 2) is roughly determined by the fat content of the raw cream and raw milk used and the amount of the raw cream and raw milk used. For example, the fat content of the raw cream is 40%, the fat content of the raw milk is 4%, the mass proportion of the raw cream in the whipped cream raw material is 70%, and the mass proportion of the raw milk is 29%, then the fat content of the final whipped cream product is 40%×70%+4%×29%=29.16%.
[0053] In a specific embodiment, the raw materials of the above-mentioned light cream include 65% to 75% raw cream, 23% to 34% raw milk, 0.1% to 0.9% emulsifier, and 0.1% to 1.65% thickener in terms of mass content.
[0054] Furthermore, the raw material cream is made of fat of pure animal origin, and can be specifically selected from one of light cream, anhydrous cream or butter, preferably light cream, and more preferably fresh light cream.
[0055] Furthermore, the raw milk includes raw cow's milk or skim milk, and in addition, whole milk powder and / or skim milk powder can be added to raw cow's milk or skim milk to form raw milk. Raw cow's milk is preferred as the raw milk.
[0056] Furthermore, the emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, Tween 80, phospholipids, lactic acid fatty acid glycerides, and sucrose esters. Furthermore, based on the total mass of the raw materials of the light cream product, the amount of mono- and di-glycerol fatty acid esters is 0.05% to 0.15%, the amount of Tween 80 is 0.02% to 0.1%, the amount of phospholipids is 0.03% to 0.1%, the amount of lactic acid fatty acid glycerides is 0.05% to 0.3%, and the amount of sucrose esters is 0.03% to 0.1%.
[0057] Furthermore, the thickener is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, carrageenan, locust bean gum, xanthan gum, and gellan gum. Furthermore, based on the total mass of the raw materials of the light cream product, the amount of microcrystalline cellulose is 0.03% to 0.5%, the amount of sodium carboxymethyl cellulose is 0.03% to 0.5%, the amount of guar gum is 0.02% to 0.1%, the amount of carrageenan is 0.005% to 0.05%, the amount of locust bean gum is 0.02% to 0.2%, the amount of xanthan gum is 0.02% to 0.2%, and the amount of gellan gum is 0.01% to 0.1%.
[0058] In a specific embodiment, the lipase used in the enzymatic hydrolysis treatment is preferably an animal-derived lipase.
[0059] The dissolving liquid in step 2) may include all the raw milk in the whipped cream raw material or part of the raw milk, that is, all the raw milk may be used to dissolve the emulsifier and thickener, or part of the raw milk may be used to dissolve the emulsifier and thickener. When part of the raw milk is used to dissolve the emulsifier and thickener, the amount of raw milk used only needs to be sufficient to completely dissolve the emulsifier and thickener. Preferably, 10% to 15% of the raw milk based on the total mass of the whipped cream raw material is used to dissolve the emulsifier and thickener. This amount of raw milk can ensure the integrity of the fat globule membrane in the raw milk to the greatest extent while ensuring that the emulsifier and thickener are fully dissolved, so that the whipped cream product has a better shelf life stability.
[0060] Specifically, the dissolving solution can be prepared by the following operations:
[0061] 10% to 15% of the raw milk is heated to 65 to 70° C., and an emulsifier and a thickener are added and dissolved for 15 to 20 minutes to obtain a solution.
[0062] Step 2) is a process of mixing and fixing the volume. The fat content of the mixed solution obtained in this step is the fat content in the final whipped cream product.
[0063] The remaining raw materials in step 2) include at least the remaining raw cream after enzymatic hydrolysis. If the dissolving solution is prepared by dissolving the emulsifier and thickener with part of the raw milk, the remaining raw materials also include the remaining raw milk after the dissolved material.
[0064] In step 3), the first homogenization treatment and the second homogenization treatment of the mixed liquid can break up fat globules of different sizes in the semi-finished product system, reduce the buoyancy of the fat globules, and avoid the occurrence of fat stratification in the whipped cream product.
[0065] In a specific embodiment, the temperature of the first homogenization treatment is 65-75° C., the primary pressure is 20-60 bar, and the secondary pressure is 0-20 bar.
[0066] In a specific embodiment, the temperature of the second homogenization treatment is 65-70° C., the primary pressure is 30-80 bar, and the secondary pressure is 5-20 bar.
[0067] In step 3), the UHT sterilization treatment is preferably an immersion UHT sterilization process. Compared with other UHT sterilization technologies, the immersion process produces a lighter cooking smell, which is more conducive to improving the flavor and taste of the light cream product.
[0068] In a specific embodiment, the specific conditions of the UHT sterilization treatment are: immersion sterilization at 143-146° C. for 3-8 seconds.
[0069] For the convenience of storage and use, after obtaining the whipped cream product, it can be cooled to 20-25°C, aseptically filled, and then transferred to refrigerated storage at 2-8°C.
[0070] A second aspect of the present invention provides a method for preparing the above-mentioned light cream, comprising the following steps:
[0071] 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate;
[0072] The weight of the raw cream accounts for 5% to 10% of the total weight of the raw cream; the amount of lipase used is 0.005% to 0.02% of the weight of the raw cream; the temperature of the enzymatic hydrolysis is 40 to 45° C., and the time is 30 to 45 minutes;
[0073] 2) mixing the enzymatic hydrolysate, the dissolved liquid including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed liquid having a fat content not exceeding 30%;
[0074] 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain whipped cream;
[0075] The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.
[0076] As mentioned above, the above preparation method makes up for the defect of insufficient cream aroma of traditional low-fat light cream products by introducing special enzymatic hydrolysis and enzyme inactivation processes, so that the light cream products have the advantages of low fat content, good whipping performance and excellent flavor and taste.
[0077] Among them, for more specific whipped cream formula and specific operations of each step in the preparation process, please refer to the first aspect of the present invention, which will not be repeated here.
[0078] Hereinafter, the whipped cream and the preparation method thereof provided by the present invention will be described in more detail through specific embodiments.
[0079] Unless otherwise specified, the methods used in the following examples and comparative examples are commonly used methods in the art, and the raw materials used can be commercially available or prepared by conventional methods. The fresh cream used in the following examples and comparative examples is pasteurized, and the pasteurization conditions are: the sterilization temperature is 85° C., and the sterilization time is 15 s. The percentages of the following lipases are based on the mass of the fresh cream used for enzymatic hydrolysis.
[0080] Example 1
[0081] The raw materials of the whipped cream in this embodiment include, by mass percentage, 65% fresh cream (fat content 42%), 34.59% raw milk (fat content 4.0%), 0.28% emulsifier (0.15% mono- and diglycerol fatty acid esters, 0.1% lactic acid glyceride, 0.03% Tween 80), and 0.13% thickener (0.08% xanthan gum, 0.04% guar gum, and 0.01% carrageenan).
[0082] The preparation method of the whipped cream of the present embodiment comprises the following steps:
[0083] 1) Take 5% pasteurized fresh cream, dissolve 0.005% lipase in it at 43°C, stir evenly, and perform enzymolysis at this temperature for 30 minutes to obtain an enzymolysis solution;
[0084] 2) 15% raw milk is heated to 70° C., an emulsifier and a thickener are added thereto, and the mixture is dissolved for 20 minutes to obtain a dissolved solution;
[0085] 3) mixing the enzymatic hydrolyzate obtained in step 1) and the dissolved solution obtained in step 2), and adding the remaining fresh cream and the remaining raw milk heated to 70° C. to the mixed solution to obtain a mixed solution with a fat content of 28.68%;
[0086] 4) performing a first homogenization treatment on the mixed solution obtained in step 3) to obtain a first homogenized solution; wherein the temperature of the first homogenization treatment is 65° C., the first pressure is 30 bar, and the second pressure is 5 bar;
[0087] 5) performing enzyme inactivation treatment on the first homogenized treatment liquid to obtain an enzyme inactivation liquid; wherein the enzyme inactivation treatment is performed at a temperature of 90° C. and for a time of 100 seconds;
[0088] 6) sterilizing the enzyme-killing solution by ultra-high temperature sterilization at 146° C. for 8 seconds by immersion sterilization to obtain a sterilized solution;
[0089] 7) performing a second homogenization treatment on the sterilization liquid to obtain a second homogenized treated liquid; wherein the temperature of the second homogenization is 68° C., the first-level pressure is 40 bar, and the second-level pressure is 10 bar;
[0090] 8) Cooling the second homogenized liquid to 20-25° C. to obtain a whipped cream product, filling the product under aseptic conditions, and then transferring the whipped cream product to a refrigerated storage at a temperature of 2-8° C.
[0091] Example 2
[0092] The raw materials of the whipped cream in this embodiment include 70% fresh cream (fat content is 40%), 29.31% raw milk (fat content is 4%), 0.29% emulsifier (0.2% mono- and diglycerol fatty acid esters, 0.04% Tween 80, 0.05% phospholipids), and 0.4% thickener (0.25% microcrystalline cellulose, 0.05% sodium carboxymethyl cellulose, and 0.1% xanthan gum) according to the mass percentage.
[0093] The preparation method of the whipped cream of the present embodiment comprises the following steps:
[0094] 1) Take 8% pasteurized fresh cream, dissolve 0.008% lipase in it at 43°C, stir evenly, and perform enzymolysis at this temperature for 38 minutes to obtain an enzymolysis solution;
[0095] 2) heating 12% raw milk to 68° C., adding an emulsifier and a thickener thereto, and mixing for 20 minutes to obtain a dissolved solution;
[0096] 3) mixing the enzymatic hydrolyzate obtained in step 1) and the dissolved solution obtained in step 2), and adding the remaining fresh cream and the remaining raw milk heated to 68° C. to the mixed solution to obtain a mixed solution with a fat content of 29.17%;
[0097] 4) performing a first homogenization treatment on the mixed solution obtained in step 3) to obtain a first homogenized treated solution; wherein the temperature of the first homogenization treatment is 65° C., the first pressure is 20 bar, and the second pressure is 4 bar;
[0098] 5) performing enzyme inactivation treatment on the first homogenized treatment liquid to obtain an enzyme inactivation liquid; wherein the enzyme inactivation treatment is performed at a temperature of 92° C. and for a time of 110 seconds;
[0099] 6) sterilizing the enzyme-killing solution by ultra-high temperature sterilization at 143° C. for 5 seconds by immersion sterilization to obtain a sterilized solution;
[0100] 7) performing a second homogenization treatment on the sterilization liquid to obtain a second homogenized liquid; wherein the temperature of the second homogenization treatment is 65° C., the first-level pressure is 35 bar, and the second-level pressure is 10 bar;
[0101] 8) Cooling the second homogenized liquid to 20-25° C. to obtain a whipped cream product, filling the product under aseptic conditions, and then transferring the whipped cream product to a refrigerated storage at a temperature of 2-8° C.
[0102] Example 3
[0103] The raw materials of the whipped cream in this embodiment include, by mass percentage, 72% of fresh cream (fat content 40%), 27.265% of raw milk (fat content 3.6%), 0.37% of emulsifier (0.1% of mono- and diglycerol fatty acid esters, 0.1% of lactic acid glycerides, 0.1% of sucrose esters, 0.04% of Tween 80, and 0.03% of phospholipids), and 0.365% of thickener (0.25% of microcrystalline cellulose, 0.1% of sodium carboxymethyl cellulose, and 0.015% of carrageenan).
[0104] The preparation method of the whipped cream of the present embodiment comprises the following steps:
[0105] 1) Take 10% of pasteurized fresh cream, dissolve 0.01% of lipase in it at 43°C, stir evenly, and perform enzymolysis at this temperature for 45 minutes to obtain an enzymolysis solution;
[0106] 2) 10% raw milk is heated to 65° C., an emulsifier and a thickener are added thereto, and the mixture is dissolved for 15 minutes to obtain a dissolved solution;
[0107] 3) mixing the enzymatic hydrolyzate obtained in step 1) and the dissolved solution obtained in step 2), and adding the remaining fresh cream and the remaining raw milk heated to 70° C. to the mixed solution to obtain a mixed solution with a fat content of 29.78%;
[0108] 4) performing a first homogenization treatment on the mixed solution obtained in step 3) to obtain a first homogenized solution; wherein the temperature of the first homogenization treatment is 68° C., the first pressure is 40 bar, and the second pressure is 8 bar;
[0109] 5) performing enzyme inactivation treatment on the first homogenized treatment liquid to obtain an enzyme inactivation liquid; wherein the enzyme inactivation treatment is performed at a temperature of 95° C. and for a time of 120 seconds;
[0110] 6) sterilizing the enzyme-killing solution by ultra-high temperature sterilization at 143° C. for 4 seconds by immersion sterilization to obtain a sterilized solution;
[0111] 7) performing a second homogenization treatment on the sterilization liquid to obtain a second homogenized liquid; wherein the temperature of the second homogenization treatment is 65° C., the first-level pressure is 70 bar, and the second-level pressure is 15 bar;
[0112] 8) Cooling the second homogenized liquid to 20-25° C. to obtain a whipped cream product, filling the product under aseptic conditions, and then transferring the whipped cream product to a refrigerated storage at a temperature of 2-8° C.
[0113] Example 4
[0114] The raw materials of whipping cream in this embodiment are the same as those in embodiment 1;
[0115] The preparation method of the whipped cream in this embodiment is basically the same as that in Embodiment 1, except that: in step 2), 34.59% of raw milk (i.e., all the raw milk in the whipped cream raw material) is heated to 70° C., an emulsifier and a thickener are added thereto, and the mixture is blended for 20 minutes to obtain a dissolved solution.
[0116] Example 5
[0117] The raw materials of whipping cream in this embodiment are the same as those in embodiment 1;
[0118] The preparation method of the whipped cream in this embodiment is basically the same as that in embodiment 1, except that, in step 1), 10% of pasteurized fresh cream is taken, 0.005% of lipase is dissolved therein at 43° C., stirred evenly, and then enzymolyzed at this temperature for 30 minutes to obtain an enzymolyzate.
[0119] Example 6
[0120] The raw materials of whipping cream in this embodiment are the same as those in embodiment 1;
[0121] The preparation method of the whipped cream in this embodiment is basically the same as that in embodiment 1, except that, in step 1), 8% of pasteurized fresh cream is taken, 0.005% of lipase is dissolved therein at 43° C., stirred evenly, and then enzymolyzed at this temperature for 30 minutes to obtain an enzymolysis solution.
[0122] Comparative Example 1
[0123] The raw materials of the whipped cream in this comparative example are the same as those in Example 1;
[0124] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 1, except that: in step 1), 15% of pasteurized fresh cream is taken, 0.005% of lipase is dissolved therein at 43°C, and after stirring evenly, enzymolysis is performed at this temperature for 30 minutes to obtain an enzymolysis solution.
[0125] Comparative Example 2
[0126] The raw materials of the whipped cream in this comparative example are the same as those in Example 2;
[0127] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 2, except that: in step 1), 8% of pasteurized fresh cream is taken, 0.008% of lipase is dissolved therein at 43°C, and after stirring evenly, enzymolysis is performed at this temperature for 60 minutes to obtain an enzymolysis solution.
[0128] Comparative Example 3
[0129] The raw materials of the whipped cream in this comparative example are the same as those in Example 3;
[0130] The preparation method of the light cream of this comparative example comprises the following steps:
[0131] 1) Take 10% of pasteurized fresh cream, dissolve 0.01% of lipase in it at 43°C, stir evenly, and perform enzymolysis at this temperature for 45 minutes to obtain an enzymolysis solution;
[0132] 2) performing enzyme inactivation treatment on the enzymatic hydrolyzate; wherein the temperature of the enzyme inactivation treatment is 85° C., maintained at this temperature for 30 minutes, and then cooled to 68° C. to obtain an enzyme inactivation solution;
[0133] 3) 10% of raw milk is heated to 65° C., an emulsifier and a thickener are added thereto, and the mixture is dissolved for 15 minutes to obtain a dissolved solution;
[0134] 4) mixing the enzyme-killing solution obtained in step 2) and the dissolved solution obtained in step 3), and adding the remaining fresh cream and the remaining raw milk heated to 70° C. to the mixed solution to obtain a mixed solution with a fat content of 29.78%;
[0135] 5) performing a first homogenization treatment on the mixed solution obtained in step 4) to obtain a first homogenized solution; wherein the temperature of the first homogenization treatment is 68° C., the first pressure is 40 bar, and the second pressure is 8 bar;
[0136] 6) sterilizing the first homogenized treatment liquid by ultra-high temperature sterilization at 143° C. for 4 seconds by immersion sterilization to obtain a sterilized liquid;
[0137] 7) performing a second homogenization treatment on the sterilization liquid to obtain a second homogenized liquid; wherein the temperature of the second homogenization treatment is 65° C., the first-level pressure is 70 bar, and the second-level pressure is 15 bar;
[0138] 8) Cooling the second homogenized liquid to 20-25° C. to obtain a whipped cream product, filling the product under aseptic conditions, and then transferring the whipped cream product to a refrigerated storage at a temperature of 2-8° C.
[0139] Comparative Example 4
[0140] The raw materials of the whipped cream in this comparative example are the same as those in Example 3;
[0141] The preparation method of the light cream of this comparative example comprises the following steps:
[0142] 1) 10% raw milk is heated to 65° C., an emulsifier and a thickener are added thereto, and the mixture is dissolved for 15 minutes to obtain a dissolved solution;
[0143] 2) mixing the dissolved liquid obtained in step 1) with fresh cream heated to 70° C. and remaining raw milk to obtain a mixed liquid with a fat content of 29.78%;
[0144] 3) performing a first homogenization treatment on the mixed solution obtained in step 2) to obtain a first homogenized solution; wherein the temperature of the first homogenization treatment is 68° C., the first pressure is 40 bar, and the second pressure is 8 bar;
[0145] 4) sterilizing the first homogenized treatment liquid by ultra-high temperature sterilization at 143° C. for 4 seconds by immersion sterilization to obtain a sterilized liquid;
[0146] 5) performing a second homogenization treatment on the sterilization liquid to obtain a second homogenized liquid; wherein the temperature of the second homogenization treatment is 65° C., the first-level pressure is 70 bar, and the second-level pressure is 15 bar;
[0147] 6) Cooling the second homogenized liquid to 20-25° C. to obtain a whipped cream product, filling the product under aseptic conditions, and then transferring the whipped cream product to a refrigerated storage at a temperature of 2-8° C.
[0148] Comparative Example 5
[0149] The raw materials of the whipped cream in this comparative example are the same as those in Example 3;
[0150] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 3, except that: after completing the enzymatic hydrolysis operation in step 1) and the dissolving operation in step 2), the enzymatic hydrolyzate obtained in step 1) is subjected to enzyme inactivation treatment, wherein the conditions for the enzyme inactivation treatment are the same as those in step 5) in Example 3, and the enzyme inactivation treatment step between the first homogenization treatment and the ultra-high temperature sterilization operation is omitted accordingly.
[0151] Comparative Example 6
[0152] The raw materials of the whipped cream in this comparative example are the same as those in Example 1;
[0153] The preparation method of the whipped cream in this comparative example is basically the same as that in Example 1, except that: in step 1), 3% of pasteurized fresh cream is taken, 0.005% of lipase is dissolved therein at 43°C, and after stirring evenly, enzymolysis is performed at this temperature for 30 minutes to obtain an enzymolysis solution.
[0154] Test example
[0155] The whipping cream of the above embodiment and comparative example was tested for the following properties:
[0156] 1. Sensory performance
[0157] Test method: Observe the fat floating, water separation and fluidity of the product with the naked eye.
[0158] 2. Viscosity
[0159] Test method: Use Brookfield DV-3 viscometer to test the viscosity of the sample, where the rotor model is LV2, the speed is 10r / min, and the sample temperature is 8°C.
[0160] 3. Dismissal rate
[0161] Test method: Weigh an empty measuring cup and record the weight; pour cream into the measuring cup, weigh the full cup of cream and record it as m1; take 1L of whipping cream sample, use a whipper to whip the whipping cream product at a speed of 190r / min to the whipping end point, use a measuring cup to weigh 1 full cup of whipped whipping cream sample, weigh it and record it as m2. Calculate the whipping rate, whipping rate = m1 / m2×100%.
[0162] 4. Taste preference
[0163] Test method: 20 professional sensory testers were selected to randomly taste the whipped samples and evaluate the appearance (glossiness, fineness), taste (creamy, steamed), and mouthfeel (smoothness, melting in the mouth) of the whipped samples. The number of people who selected each sample was recorded, and the number of people was summarized and the results were recorded.
[0164] The test results of the above performances 1 to 4 are shown in Table 1, and the test results of performance 5 are shown in Table 2.
[0165] Table 1
[0166] sample Fat floating water analysis Liquidity Viscosity / cp Dismiss rate Example 1 none none normal 1035 274％ Example 2 none none normal 1274 271％ Example 3 none none normal 1367 265％ Example 4 none none normal 1332 254％ Example 5 none none normal 1196 264％ Example 6 none none normal 1125 269％ Comparative Example 1 obvious none Viscosity 3169 197％ Comparative Example 2 obvious none Viscosity 4426 169％ Comparative Example 3 obvious none Viscosity 5349 158％ Comparative Example 4 none none normal 1246 273％ Comparative Example 5 More obvious none Viscosity 2964 218％ Comparative Example 6 none none normal 1021 272％
[0167] Table 2
[0168]
[0169]
[0170] It can be seen from Table 1 and Table 2 that:
[0171] 1) The whipped cream products of Examples 1 to 3, 5 to 6 all have a more suitable viscosity and a good whipping rate (the whipping rate is not less than 260%), and the appearance, taste and mouthfeel of the products are more favored by the professional evaluation team, and have better performance in terms of glossiness, fineness, creaminess, smoothness and melting in the mouth.
[0172] 2) By comparing Example 1 with Comparative Example 1, it can be seen that when the amount of light cream raw material used for enzymatic hydrolysis is too large, the viscosity of the light cream product obtained is too large, the whipping rate is low, the gloss and fineness perform poorly, and an obvious cooking smell appears, the taste is not smooth enough, and the mouth-melting property is poor.
[0173] 3) By comparing Example 2 with Comparative Example 2, when the enzymatic hydrolysis time is too long, the viscosity of the obtained whipped cream product is too large, the whipping rate is low, the gloss and fineness of the product are deteriorated, and there is an obvious cooking smell and insufficient cream flavor, and the smoothness and mouth-melting properties are also deteriorated.
[0174] 4) By comparing Example 3 with Comparative Example 3, it can be seen that the traditional enzyme inactivation process has a long enzyme inactivation time and a high heat load intensity. The whipped cream product of Comparative Example 3 has a high viscosity, a low whipping rate, and an obvious cooking smell. The product also performs poorly in appearance and taste.
[0175] 5) By comparing Example 3 with Comparative Example 4, it can be seen that when there is no enzymatic hydrolysis process, although the light cream product still has suitable viscosity, good appearance, and excellent whipping rate, the cream flavor of the product is obviously insufficient, the cooking taste is also more obvious, and the smoothness and mouth-melting properties are also poor.
[0176] 6) By comparing Example 3 with Comparative Example 5, it can be seen that the enzyme inactivation process and the UHT process have a synergistic effect, thereby ensuring the full inactivation of the lipase. If the enzyme inactivation process is performed first, the lipase still has some activity and continues to hydrolyze the fat, which will lead to an increase in product viscosity, a decrease in the whipping rate, and a deterioration in flavor, smoothness and mouth-melting properties.
[0177] 7) By comparing Example 1 with Comparative Example 6, it can be seen that when the amount of enzymatically hydrolyzed cream is too low, the product tastes obviously poor, and its cream flavor is obviously insufficient, which is difficult to cover up the cooking taste caused by sterilization.
[0178] 8) By comparing Example 1 with Example 4, it can be seen that when all raw milk is used to dissolve the emulsifier and thickener, the viscosity of the product will increase, the whipping rate will decrease, and the appearance, taste and mouthfeel of the product will be relatively poor.
[0179] 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 replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A light cream, characterized in that: The whipped cream is prepared by a method comprising the following steps: 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate; The mass of the part of raw cream accounts for 5% to 10% of the total mass of the whipped cream raw material; the amount of lipase used is 0.005% to 0.02% of the mass of the part of raw cream; the temperature of the enzymatic hydrolysis treatment is 40 to 45° C., and the time is 30 to 45 minutes; 2) mixing the enzymatic hydrolysate, the dissolved solution including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed solution with a fat content not exceeding 30%; 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain the whipped cream; The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.
2. The whipping cream according to claim 1, characterized in that: The fat content of the light cream is ≤30%.
3. The light cream according to claim 1 or 2, characterized in that: The whipping rate of the light cream is ≥260%.
4. The whipping cream according to any one of claims 1 to 3, characterized in that: The raw materials of the light cream include 65% to 75% of raw cream, 23% to 34% of raw milk, 0.1% to 0.9% of emulsifier, and 0.1% to 1.65% of thickener according to mass content.
5. The whipped cream according to claim 4, characterized in that: The raw cream is selected from one of light cream, anhydrous cream or butter; And / or, the raw milk includes raw cow's milk or skim milk; And / or, the emulsifier is selected from one or more of mono- and di-glycerol fatty acid esters, Tween 80, phospholipids, lactic acid fatty acid glycerides, and sucrose esters; And / or, the thickener is selected from one or more of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, carrageenan, locust bean gum, xanthan gum, and gellan gum.
6. The whipping cream according to claim 1, characterized in that: In step 2), the dissolved liquid is obtained by dissolving the emulsifier and the thickener in part of the raw milk; The mass of the part of raw milk accounts for 10% to 15% of the total mass of the light cream raw material.
7. The whipping cream according to claim 1, characterized in that: The UHT sterilization treatment is selected from an immersion UHT sterilization process.
8. The whipping cream according to claim 1, characterized in that: The temperature of the first homogenization treatment is 65-70° C., the first-level pressure is 20-60 bar, and the second-level pressure is 0-20 bar.
9. The whipping cream according to claim 1, characterized in that: The temperature of the second homogenization treatment is 65-70° C., the first-level pressure is 30-80 bar, and the second-level pressure is 5-20 bar.
10. A method for preparing light cream according to any one of claims 1 to 9, characterized in that: The following steps are involved: 1) enzymatically hydrolyzing part of the raw cream with lipase to obtain an enzymatic hydrolyzate; The mass of the part of raw cream accounts for 5% to 10% of the total mass of the whipped cream raw material; the amount of lipase used is 0.005% to 0.02% of the mass of the part of raw cream; the temperature of the enzymatic hydrolysis treatment is 40 to 45° C., and the time is 30 to 45 minutes; 2) mixing the enzymatic hydrolysate, the dissolved solution including the emulsifier, the thickener and the raw milk with the remaining raw materials including at least the remaining raw cream to obtain a mixed solution with a fat content not exceeding 30%; 3) subjecting the mixed solution to a first homogenization treatment, an enzyme inactivation treatment, a UHT sterilization treatment, and a second homogenization treatment in sequence to obtain the whipped cream; The temperature of the enzyme inactivation treatment is 90-95°C and the time is 90-120s.