Unsalted butter and preparation method thereof

Abstract

The invention provides unsalted butter and a preparation method thereof. The whipping rate of the unsalted butter is not lower than 240% in the 7-day emulsifying period, and the foam hardness is not lower than 330 g. The whipping cream has the characteristics of high whipping rate and high foam hardness after a short emulsification period, and also has the advantages of high circulation speed and low storage cost.

Description

Technical Field

[0001] The invention relates to a light cream, in particular to a light cream and a preparation method thereof, and belongs to the field of food science. Background Art

[0002] Whipping cream refers to animal cream that can be used for whipping decorations. At present, whipping cream needs to undergo an emulsification period of at least one month after production to achieve a high whipping rate and high foam hardness after whipping. This seriously restricts the circulation speed of whipping cream sales, increases storage costs, and is difficult to meet terminal application needs.

[0003] Therefore, developing a light cream that can achieve a higher whipping rate and higher foam hardness after a shorter emulsification period has become the current research direction. Summary of the invention

[0004] The invention provides a light cream, which can achieve a higher whipping rate and higher foam hardness after a shorter emulsification period and has the advantages of fast circulation speed and low storage cost.

[0005] The present invention also provides a method for preparing light cream, by which the light cream can be prepared. The preparation method has the characteristics of simple operation, shortening the emulsification period of light cream, and improving the whipping rate and foam hardness of light cream.

[0006] The invention provides a light cream, wherein the whipping rate of the light cream is not less than 240% and the foam hardness is not less than 330g during the 7d emulsification period.

[0007] The light cream as described above, wherein the foam hardness of the light cream is not less than 180g within 24 hours after being whipped during the 7d emulsification period.

[0008] The whipped cream as described above, wherein the whipped cream is prepared by a method comprising the following processes:

[0009] Mixing a first mixture including part of animal fat and an emulsifier, a second mixture including part of raw milk and a thickener, remaining animal fat, and remaining raw milk, and subjecting the mixed system to a ripening treatment at 25-40° C. to obtain the whipped cream;

[0010] The aging treatment includes allowing the mixed system to stand at 25-40°C.

[0011] The present invention also provides a method for preparing light cream, which comprises the following steps:

[0012] 1) using part of the animal fat to dissolve the emulsifier to obtain a first mixture;

[0013] 2) using part of the raw milk to dissolve the thickener to obtain a second mixture;

[0014] 3) mixing the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk to obtain a third mixture;

[0015] 4) performing a aging treatment on the third mixture to obtain the whipped cream;

[0016] The aging process includes allowing the third mixture to stand at 25-40°C.

[0017] The preparation method as described above, wherein the aging treatment comprises allowing the third mixture to stand at 25-40° C. for 16-30 hours.

[0018] The preparation method as described above, wherein the aging treatment comprises allowing the third mixture to stand at 25-40° C. until the fat globules in the third mixture have a D 90 The particle size is not less than 2.4μm.

[0019] The preparation method as described above, wherein before executing step 4), it also includes filling the third mixture at 25-40°C.

[0020] In the preparation method as described above, the mass percentage of the partial animal fat to the total mass percentage of the animal fat is 20-30wt%.

[0021] In the preparation method as described above, the part of raw milk accounts for 10-15wt% of the total mass of raw milk.

[0022] The preparation method as described above, wherein, in step 1), part of the animal fat is used to dissolve the emulsifier at 65-75°C, and / or, in step 2), part of the raw milk is used to dissolve the thickener at 65-70°C, and / or, in step 3), the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk are mixed at 65-70°C.

[0023] The whipped cream provided by the invention is a product for making whipped cream food. The whipped cream has a short emulsification period, can have a high whipping rate and high foam hardness within a 7-day emulsification period, and has the advantages of fast circulation speed and low storage cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1a This is a photo of the decorated cake made with whipped cream A1 when it is finished;

[0025] Figure 1b This is a photo of a decorated cake made with whipped cream A1 after being stored for 24 hours;

[0026] Figure 2a This is a photo of the decorated cake made with whipped cream A2 when it is finished;

[0027] Figure 2b This is a photo of a decorated cake made with whipped cream A2 after being stored for 24 hours;

[0028] Figure 3a This is a photo of the decorated cake made with whipped cream A3 when it is finished;

[0029] Figure 3b This is a photo of a decorated cake made with whipped cream A3 after being stored for 24 hours;

[0030] Figure 4a A photo of a decorated cake made of whipped cream A4 when it is finished;

[0031] Figure 4b This is a photo of a decorated cake made with whipped cream A4 after being stored for 24 hours;

[0032] Figure 5a This is a photo of the decorated cake made with whipped cream A5 when it is finished;

[0033] Figure 5b This is a photo of a decorated cake made with whipped cream A5 after being stored for 24 hours;

[0034] Figure 6a This is a photo of a decorated cake made with whipped cream A6 when it is finished;

[0035] Figure 6b This is a photo of a decorated cake made with whipped cream A6 after being stored for 24 hours;

[0036] Figure 7a This is a photo of the decorated cake made with whipped cream A7 when it is finished;

[0037] Figure 7b This is a photo of a decorated cake made with whipped cream A7 after being stored for 24 hours;

[0038] Figure 8a This is a photo of the decorated cake made with whipped cream A8 when it is finished;

[0039] Figure 8b This is a photo of a decorated cake made with whipped cream A8 after being stored for 24 hours;

[0040] Figure 9a This is a photo of the decorated cake made with whipped cream A9 when it is finished;

[0041] Figure 9b This is a photo of a decorated cake made with whipped cream A9 after being stored for 24 hours;

[0042] Fig.10a This is a photo of the decorated cake made with whipped cream A10 when it is finished;

[0043] Fig.10b This is a photo of a decorated cake made with whipped cream A10 after being stored for 24 hours;

[0044] Fig.11a This is a photo of the decorated cake made with whipped cream B1 when it is finished;

[0045] Fig.11b This is a photo of the decorated cake made with whipped cream B1 after being stored for 24 hours;

[0046] Fig.12a This is a photo of the decorated cake made with whipped cream B2 when it is finished;

[0047] Figure 12b This is a photo of a decorated cake made with whipped cream B2 after being stored for 24 hours;

[0048] Fig.13a This is a photo of the decorated cake made with whipped cream B3 when it is finished;

[0049] Fig.13b This is a photo of a decorated cake made with whipped cream B3 after being stored for 24 hours;

[0050] Fig.14a This is a photo of the decorated cake made with whipped cream B4 when it is finished;

[0051] Fig.14b This is a photo of a decorated cake made with whipped cream B4 after being stored for 24 hours. DETAILED DESCRIPTION

[0052] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below. The specific implementation methods listed below are only for describing the principles and features of the present invention. The examples are only used to explain the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0053] A first aspect of the present invention provides a light cream, wherein the whipping rate of the light cream is not less than 240% and the foam hardness is not less than 330g during the 7d emulsification period.

[0054] During a period of time after the production of whipped cream is completed, since the small molecule emulsifier acts on the fat globules for a short time, the protein on the fat globule membrane is not competitively resolved and replaced by the emulsifier, resulting in a low partial aggregation rate of the fat globules when whipping, which is reflected in the low whipping rate and foam hardness of the whipped cream at this time. Therefore, after the preparation of whipped cream, it needs to be placed for a period of time before it can be used. During the placement process, the emulsifier contained in the whipped cream fully competes with the protein on the fat globule membrane for resolution, thereby promoting the partial aggregation of fat globules, so that the whipped cream after placement has a higher whipping rate and higher foam stability, that is, it reaches the application performance. In the above process, the time interval between the completion of whipped cream production and the achievement of application performance is the emulsification period.

[0055] The whipping rate of the whipping cream provided by the present invention is not less than 240% during the 7-day emulsification period. When the hardness of the foam obtained by whipping the whipping cream during the 7-day emulsification period is tested, the hardness of the foam is not less than 330g.

[0056] The present invention does not impose any specific restrictions on the ingredients of the whipping cream. The whipping cream may include raw materials commonly used in the art, and the whipping rate during the 7d emulsification period is not less than 240%, and the foam hardness is not less than 330g.

[0057] Compared with the currently available light cream products on the market, which need to undergo an emulsification period of at least one month before they can have a high whipping rate and a high foam hardness after whipping, the light cream provided by the present invention has a shorter emulsification period and can have a high whipping rate and a high foam hardness within a 7d emulsification period. Therefore, it has the advantages of fast circulation speed and low storage cost.

[0058] Furthermore, by selecting appropriate raw materials or defining a special preparation process, a whipped cream having a foam hardness of not less than 180 g within 24 hours after being whipped during a 7-day emulsification period can be obtained. Since the whipped cream can still maintain a relatively high foam hardness within 24 hours after being whipped during a 7-day emulsification period, the whipped cream also has the characteristic of achieving relatively high foam stability after a relatively short emulsification period.

[0059] In one embodiment, the whipped cream is prepared by a method comprising the following steps:

[0060] A first mixture including part of animal fat and an emulsifier, a second mixture including part of raw milk and a thickener, the remaining animal fat and the remaining raw milk are mixed, and the mixed system is ripened at 25-40°C to obtain light cream; the ripening treatment includes leaving the mixed system to stand at 25-40°C.

[0061] Animal fat is a fat product derived from animals and used in the food industry. The present invention does not impose any specific restrictions on the selection of animal fat, as long as it meets the requirement of producing light cream. In one embodiment, the animal fat is selected from at least one of light cream, anhydrous butter, and butter.

[0062] The present invention does not limit the selection of raw milk, as long as the raw milk meets the requirement of producing whipped cream. For example, the raw milk can be selected from at least one of fresh cow's milk, fresh goat's milk, fresh deer's milk, fresh camel's milk, pasteurized cow's milk, pasteurized goat's milk, pasteurized deer's milk, pasteurized camel's milk, reconstituted cow's milk, reconstituted goat's milk, reconstituted deer's milk and reconstituted camel's milk. In one embodiment, the raw milk is selected from at least one of raw cow's milk, skim milk, whole milk powder and skim milk powder.

[0063] Emulsifier is an important part of balancing the sensory state and application performance of whipping cream during the emulsification period. On the one hand, it can prevent the phenomenon of fat floating in whipping cream, and on the other hand, it can promote partial aggregation of fat globules to achieve whipping and foam stability. The present invention does not specifically limit the selection of emulsifier, and the emulsifier can meet the requirements of whipping cream. In one embodiment, the emulsifier is selected from at least one of Tween 80, phospholipids, lactic acid fatty acid esters, mono- and di-glycerol fatty acid esters, and sucrose esters.

[0064] On the one hand, the thickener can make the cream emulsion have a suitable viscosity to ensure that the obtained whipped cream is not prone to water precipitation; on the other hand, it can form a network structure in the mixed system, and this network structure can improve the stability of the foam formed after the whipped cream is whipped. The present invention does not impose any specific restrictions on the selection of the thickener, as long as the thickener meets the requirements for producing whipped cream. In one embodiment, the thickener is selected from at least one of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, carrageenan, locust bean gum, and xanthan gum.

[0065] The present invention does not impose any specific restrictions on the mass percentages of animal fat, raw milk, emulsifier, and thickener in the total mass of the raw materials, as long as the requirements for producing whipped cream are met. In one embodiment, the raw materials include 75-85wt% animal fat, 13.05-24.82wt% raw milk, 0.17-1.0wt% emulsifier, and 0.01-0.95wt% thickener in terms of mass percentage.

[0066] Part of the animal fat is a part of the total animal fat used to prepare the whipped cream, and the part of the animal fat and the remaining animal fat constitute the total animal fat used to prepare the whipped cream. The present invention does not specifically limit the mass percentage of the part of the animal fat to the total mass of the animal fat, as long as it meets the requirement of preparing whipped cream. In one embodiment, the part of the animal fat accounts for 10-40wt% of the total mass of the animal fat.

[0067] Part of the raw milk is a part of the total raw milk used to prepare the whipped cream, and the part of the raw milk and the remaining raw milk constitute the total raw milk used to prepare the whipped cream. The present invention does not specifically limit the mass percentage of the part of the raw milk to the total mass of the raw milk, as long as the requirement of whipped cream can be prepared. In one embodiment, the part of the raw milk accounts for 5-20wt% of the total mass of the raw milk.

[0068] The first mixture includes a portion of animal fat and an emulsifier, wherein the emulsifier is dispersed in the animal fat. In one embodiment, the emulsifier is dissolved in the animal fat to form the first mixture. The present invention does not specifically limit the manner in which the emulsifier is dissolved in the animal fat. In one embodiment, the animal fat can be heated and mixed with the emulsifier. The present invention does not specifically limit the heating temperature, as long as the emulsifier is dissolved in the animal fat. In one embodiment, the heating temperature is 60-70°C.

[0069] The second mixture includes a portion of raw milk and a thickener, wherein the thickener is dispersed in the raw milk. In one embodiment, the thickener is dissolved in the raw milk to form the second mixture. The present invention does not specifically limit the manner in which the thickener is dissolved in the raw milk. In one embodiment, the raw milk can be heated and then mixed with the thickener. The present invention does not specifically limit the heating temperature, as long as the thickener is dissolved in the raw milk. In one embodiment, the heating temperature is 60-70°C.

[0070] The aging treatment is a static treatment of the mixed system at 25-40°C. This treatment step can make the prepared whipped cream have the characteristics of achieving a higher whipping rate and higher foam hardness after a shorter emulsification period. The present invention does not limit the treatment time of the aging treatment, as long as it meets the requirements for preparing whipped cream. In one embodiment, the treatment time of the aging treatment is 10-40h.

[0071] The whipping cream prepared by the above method has the characteristics of a whipping rate of not less than 240% and a foam hardness of not less than 330g during the 7d emulsification period. The reason may be that: on the one hand, compared with mixing all the raw materials and then performing the aging treatment, the above method adjusts the mixing order of the raw materials, so that part of the animal fat and the emulsifier are mixed to form a first mixture, and part of the raw milk and the thickener are mixed to form a second mixture, and then the first, second and remaining raw materials are mixed. On the one hand, this order control is conducive to fully dispersing the emulsifier in the entire raw material system (i.e., the mixed system) and reacting with the milk fat; on the other hand, it is helpful to fully dissolve the thickener and form a corresponding network structure, so that the whipping cream has the advantage of not being easy to decompose water or fat floating in the subsequent aging treatment, while accelerating the rate at which the emulsifier acts on the fat globule, thereby accelerating the process of the emulsifier parsing the protein on the fat globule membrane. In addition, when the raw material system obtained in the above order is ripened at a temperature of 25-40°C, the fat globules mature faster and the emulsifier takes a shorter time to exert its emulsifying effect. As a result, the resulting cream has the characteristics of a higher whipping rate and higher foam hardness after a shorter emulsification period.

[0072] A second aspect of the present invention provides a method for preparing light cream, the method comprising the following steps:

[0073] 1) using part of the animal fat to dissolve the emulsifier to obtain a first mixture;

[0074] 2) using part of the raw milk to dissolve the thickener to obtain a second mixture;

[0075] 3) mixing the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk to obtain a third mixture;

[0076] 4) performing a aging treatment on the third mixture to obtain light cream;

[0077] The aging treatment includes allowing the third mixture to stand at 25-40°C.

[0078] The preparation method provided by the present invention is the same as above in terms of the selection of animal fat, raw milk, emulsifier, thickener, the mass percentage of each component of the above raw materials in the total mass of the raw materials, the meaning and mass proportion of part of the animal fat, part of the raw milk, and aging treatment, and will not be repeated here.

[0079] The inventors found that the currently available cream products need to undergo an emulsification period of at least one month before they can have a high whipping rate and a high foam hardness after whipping. The inventors speculate that the reason may be that the fat globules in the currently available cream products mature slowly and the emulsification efficiency of the emulsifier in the cream is low, resulting in a long emulsification period for the cream, and thus a long emulsification period is required to achieve application performance.

[0080] The inventor further discovered that in the preparation process of the light cream product, when the mixture containing animal fat, raw milk, emulsifier, and thickener is left to mature at 25-40°C, the light cream obtained has the characteristics of achieving a higher whipping rate and higher foam hardness after a shorter emulsification period. The inventor speculates that the reason may be that, firstly, using animal fat to dissolve the emulsifier to obtain the first mixture helps the emulsifier to be more evenly dispersed and allows the emulsifier to more fully react with the milk fat globules; secondly, using raw milk to dissolve the thickener to obtain the second mixture helps the thickener to fully dissolve and facilitates the thickener to form a suitable network structure; finally, standing at a suitable temperature can increase the maturation speed of the fat globules contained in the third mixture and improve the efficiency of the emulsifier in emulsification, so that the light cream obtained has the characteristics of having a higher whipping rate and higher foam hardness after a shorter emulsification period.

[0081] The present invention does not specifically limit the standing time in the ripening treatment, as long as the whipped cream has the characteristics of achieving a high whipping rate and a high foam hardness after a short emulsification period. In one embodiment, the standing time is not less than 16 hours.

[0082] The preparation method of the light cream provided by the present invention performs a maturation treatment on a mixture containing animal fat, raw milk, an emulsifier and a thickener at a suitable temperature, thereby improving the emulsification efficiency of the emulsifier in the mixture and further accelerating the maturation speed of the fat globules. The prepared light cream has the characteristics of achieving a higher whipping rate and higher foam hardness after a shorter emulsification period. At the same time, the preparation method provided by the present invention can shorten the emulsification period of the light cream to achieve the application performance only by leaving the mixture to stand at a specific temperature, and thus has the characteristic of simple operation.

[0083] In one embodiment, the aging treatment includes allowing the third mixture to stand at 25-40°C for 16-30 hours. The inventors found that when the third mixture is allowed to stand at 25-40°C for 16-30 hours, the whipped cream obtained has a higher whipping rate and a higher foam hardness. The inventors speculate that the reason may be that controlling the standing time to 16-30 hours can reduce the risk of quality deterioration of the whipped cream such as fat floating and water separation due to excessive temperature, thereby obtaining a whipped cream with higher quality.

[0084] Furthermore, in one embodiment, the processing temperature of the aging treatment is 30-35° C. This temperature range can make the emulsification efficiency of the emulsifier in the third mixture higher, the aging speed of the fat globules faster, and ensure the integrity of the fat globule membrane, thereby ensuring the normal sensory state of the whipped cream product, and the whipped cream has more prominent characteristics of high whipping rate and high foam hardness.

[0085] In one embodiment, the aging treatment comprises allowing the third mixture to stand at 25-40° C. until the fat globules in the third mixture have a D 90 The particle size is not less than 2.4 μm. It is understandable that when preparing whipping cream at different scales, the processing time required to complete the ripening process is different. Therefore, the D of the fat globules in the third mixture is detected by the particle size analyzer. 90 The particle size of not less than 2.4 μm as the end point of the aging treatment can make the preparation method provided by the present invention further have the advantages of higher efficiency and more intuitiveness. 90 When the particle size is not less than 2.4 μm, the fat globules are not easy to float up, and the fat globules are more likely to partially aggregate during whipping. At this time, the light cream prepared has a higher whipping rate and higher foam hardness.

[0086] Further, in one embodiment, the aging treatment includes allowing the third mixture to stand at 30-35° C. until the D of the fat globules in the third mixture decreases to 90 The particle size is not less than 2.4μm. This temperature range can ensure the ripening speed of fat globules and the efficiency of emulsification, while also reducing the risk of quality deterioration of whipping cream due to excessive temperature, and the whipping cream produced has higher quality.

[0087] In one embodiment, before executing step 4), the third mixture is also included in the process of filling at 25-40°C. The filling process is the process of filling the third mixture into a commercially available container. In this embodiment, after the third mixture is filled, the third mixture is aged in a commercially available container to obtain the whipped cream. At 25-40°C, the fat globules in the third mixture are liquid and almost crystallized. Therefore, filling the third mixture at 25-40°C can avoid the destruction of the fat globule membrane structure due to the shearing effect of the filling port on the crystallized fat during filling, so that the prepared whipped cream has a better sensory state. Furthermore, in one embodiment, the third mixture is filled at 30-35°C. Canning within this temperature range can further improve the sensory state of the whipped cream.

[0088] Furthermore, in one embodiment, the part of the animal fat accounts for 20-30wt% of the total mass percentage of the animal fat.

[0089] The inventors found that when the animal fat accounts for 20-30wt% of the total mass percentage of the animal fat, the whipped cream has a higher whipping rate and a higher foam hardness. The inventors speculate that the reason may be that when 20-30wt% of the animal fat is used to dissolve the emulsifier, the emulsifier is dissolved in the animal fat to form an emulsification system that can more efficiently promote the demulsification of fat globules. Since oil-soluble substances are easily miscible, the liquid fat inside the demulsified fat globules can accelerate the demulsification of the remaining fat globules and promote the partial aggregation of the fat globules, so that the emulsification period of the whipped cream is shorter, and thus the whipped cream has a higher whipping rate, a higher foam hardness and a higher foam stability under the same emulsification period.

[0090] Furthermore, the mass percentage of the raw milk is 10-15 wt % of the total raw milk, which ensures that the thickener is fully dissolved and is suitable for industrial continuous production.

[0091] In one embodiment, in step 1), part of the animal fat is used to dissolve the emulsifier at 65-75°C, and / or, in step 2), part of the raw milk is used to dissolve the thickener at 65-70°C, and / or, in step 3), the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk are mixed at 65-70°C.

[0092] Using animal fat to dissolve the emulsifier at 65-75°C can accelerate the dissolution process of the emulsifier, so that the emulsifier is more evenly dispersed in the animal fat to form a first mixture; using raw milk to dissolve the thickener at 65-70°C can also accelerate the dissolution process of the emulsifier, so that the thickener is more evenly dispersed in the raw milk to form a second mixture; mixing the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk at 65-70°C helps to evenly mix the above substances, so that the prepared light cream has a higher whipping rate and stronger foam stability.

[0093] In one embodiment, the animal fat is cream; the raw milk is raw cow's milk; the emulsifier includes at least one of Tween 80, phospholipids, and lactic acid fatty acid glycerides; and the thickener includes at least one of microcrystalline cellulose, sodium carboxymethyl cellulose, guar gum, carrageenan, locust bean gum, and xanthan gum.

[0094] The advantages of the above formula are: Tween 80, phospholipids, and lactic acid fatty acid glycerides can promote the crystallization of fat globules with higher efficiency, which is beneficial to the partial aggregation of fat during the whipping process, thereby effectively improving the foam hardness of the whipped cream.

[0095] Further, in one embodiment, the whipping cream comprises, based on the total mass of raw materials: 75-85wt% of whipping cream, 15-25wt% of raw milk, 0.04-0.1wt% of Tween 80, 0.05-0.1wt% of phospholipids, 0.1-0.2wt% of lactic acid glyceride, 0.1-0.5wt% of mono- and diglycerol fatty acid esters, 0.03-0.1wt% of sucrose esters, 0.03-0.5wt% of microcrystalline cellulose, 0.03-0.1wt% of sodium carboxymethyl cellulose, 0.02-0.1wt% of guar gum, 0.005-0.05wt% of carrageenan, 0.02-0.1wt% of locust bean gum, and 0.02-0.1wt% of xanthan gum. 75-85wt% of whipping cream, 15-25wt% of raw milk.

[0096] When the raw materials in the above-mentioned proportion are used to prepare light cream, the obtained light cream product has suitable viscosity and fluidity. While the sensory state of the light cream is relatively stable, the product can also have a suitable effect and state when whipped and used.

[0097] After the ripening treatment is completed, in order to extend the shelf life of the whipped cream product, in one embodiment, the preparation method provided by the present invention further comprises refrigerating and storing the whipped cream at 2-8°C.

[0098] It is understandable that in order to evenly disperse the components in the third mixture and make the obtained whipped cream more stable, in one embodiment, before the third mixture is subjected to a aging treatment, the third mixture is also subjected to at least one homogenization treatment. The present invention does not specifically limit the parameters of the homogenization treatment, as long as the requirements for producing whipped cream are met. In one embodiment, the preparation method provided by the present invention performs a homogenization treatment before the third mixture is subjected to a aging treatment, and the treatment temperature of the homogenization treatment is 65-70°C, the primary treatment pressure is 20-60bar, and the secondary treatment pressure is 0-20bar.

[0099] Furthermore, in order to kill the microorganisms contained in the raw materials and improve the shelf life of the light cream product, in one embodiment, the preparation method provided by the present invention also includes performing at least one sterilization treatment before the third mixture is ripened. The present invention does not specifically limit the process selected for the sterilization treatment, as long as it meets the requirements for killing microorganisms. For example, in one embodiment, the sterilization treatment is a UHT sterilization process. The treatment temperature of the sterilization treatment is 143-146°C, and the treatment time is 3-8s.

[0100] Furthermore, in one embodiment, the preparation method provided by the present invention comprises a first homogenization treatment, a UHT sterilization treatment, and a second homogenization treatment, wherein the treatment temperature of the first homogenization treatment is 65-70°C, the primary treatment pressure is 20-60bar, and the secondary treatment pressure is 0-20bar; the treatment temperature of the UHT sterilization treatment is 143-146°C, and the treatment time is 3-8s; the treatment temperature of the second homogenization treatment is 65-70°C, the primary treatment pressure is 30-80bar, and the secondary treatment pressure is 5-20bar. The third mixture obtained in step 3) is sequentially subjected to the first homogenization treatment, the UHT sterilization treatment, and the second homogenization treatment, and then is filled or aged.

[0101] The preparation method of the light cream provided by the present invention will be described in detail below with reference to specific embodiments.

[0102] Example 1

[0103] In this embodiment, the following raw materials are used to prepare whipped cream:

[0104] Calculated as mass percentage of the total mass of raw materials:

[0105] Animal fat: fresh cream 85wt%, fat content 40-44wt%;

[0106] Raw milk: raw cow milk 14.662wt%;

[0107] Emulsifier: mono- and di-glycerol fatty acid esters 0.15wt%, Tween 80 0.06wt%, phospholipids 0.05wt%;

[0108] Thickener: xanthan gum 0.04wt%, guar gum 0.03wt%, carrageenan 0.008wt%.

[0109] The preparation steps are as follows:

[0110] 1) preheating 20 wt% of the total mass of fresh cream to 68° C., mixing all the emulsifiers with the fresh cream, and stirring at 68° C. for 15 min to obtain a first mixture;

[0111] 2) preheating 20 wt% of the total mass of raw milk to 65° C., mixing all the thickener with the raw milk, and stirring at 65° C. for 15 min to obtain a second mixture;

[0112] 3) mixing the first mixture, the second mixture, the remaining fresh cream and the remaining raw milk at 68° C. to obtain a third mixture;

[0113] 4) performing a first homogenization treatment on the third mixture, wherein the treatment temperature is 68° C., the first treatment pressure is 30 bar, and the second treatment pressure is 5 bar, to obtain a first homogenized product;

[0114] 5) performing UHT sterilization treatment on the first homogenized product, wherein the treatment temperature is 145° C. and the treatment time is 4 seconds to obtain a sterilized product;

[0115] 6) performing a second homogenization treatment on the sterilized product, wherein the treatment temperature is 65° C., the primary treatment pressure is 50 bar, and the secondary treatment pressure is 10 bar, to obtain a second homogenized product;

[0116] 7) Cooling the second homogenized product to 30° C. and then performing aseptic filling to obtain a filled product;

[0117] 8) The filled product is placed at 30°C for 24 hours to obtain whipped cream A1, which is then stored at 2-8°C.

[0118] Example 2

[0119] This embodiment is basically the same as Embodiment 1, except that:

[0120] In this embodiment, the following raw materials are used to prepare whipped cream:

[0121] Calculated as mass percentage of the total mass of raw materials:

[0122] Animal fat: fresh cream 82wt%;

[0123] Raw milk: raw cow milk 14.22wt%;

[0124] Emulsifier: mono- and di-glycerol fatty acid esters 0.1wt%, Tween 80 0.1wt%, lactic acid fatty acid glyceride 0.15wt%;

[0125] Thickener: microcrystalline cellulose 0.3wt%, sodium carboxymethyl cellulose 0.05wt%, xanthan gum 0.08wt%.

[0126] In step 1), 25 wt% of the total mass of fresh cream is mixed with an emulsifier to obtain a first mixture;

[0127] In step 2), 10 wt% of the total mass of the raw milk is mixed with a thickener to obtain a second mixture;

[0128] In step 7), the second homogenized product is cooled to 32° C. and then aseptically filled to obtain a filled product;

[0129] In step 8), the filled product is placed at 32° C. for 24 hours to obtain light cream A2.

[0130] Example 3

[0131] This embodiment is basically the same as Embodiment 1, except that:

[0132] In this embodiment, the following raw materials are used to prepare whipped cream:

[0133] Calculated as a percentage of the total mass of raw materials:

[0134] Animal fat: fresh cream 78wt%;

[0135] Raw milk: raw cow milk 21.235wt%;

[0136] Emulsifier: lactic acid fatty acid glyceride 0.3wt%, sucrose ester 0.08wt%;

[0137] Thickener: microcrystalline cellulose 0.25wt%, sodium carboxymethyl cellulose 0.1wt%, xanthan gum 0.03wt%, carrageenan 0.005wt%.

[0138] In step 1), 28 wt% of the total mass of fresh cream is mixed with an emulsifier to obtain a first mixture;

[0139] In step 7), the second homogenized product is cooled to 35° C. and then aseptically filled to obtain a filled product;

[0140] In step 8), the filled product is placed at 35° C. for 24 hours to obtain light cream A3.

[0141] Example 4

[0142] This embodiment is basically the same as Embodiment 1, except that:

[0143] In this embodiment, the following raw materials are used to prepare whipped cream:

[0144] Calculated as a percentage of the total mass of raw materials:

[0145] Animal fat: fresh cream 75wt%;

[0146] Raw milk: raw cow milk 24.5wt%;

[0147] Emulsifier: mono- and di-glycerol fatty acid esters 0.25%, phospholipids 0.1%, sucrose esters 0.05%;

[0148] Thickener: xanthan gum 0.06%, locust bean gum 0.03%, carrageenan 0.01%.

[0149] In step 1), 30 wt% of the total mass of fresh cream is mixed with an emulsifier to obtain a first mixture;

[0150] In step 7), the second homogenized product is cooled to 35° C. and then aseptically filled to obtain a filled product;

[0151] In step 8), the filled product is placed at 35° C. for 24 hours to obtain light cream A4.

[0152] Example 5

[0153] This embodiment is substantially the same as embodiment 1, except that, in step 1), 15 wt % of the total mass of fresh cream is mixed with an emulsifier to obtain a first mixture, thereby obtaining light cream A5.

[0154] Example 6

[0155] This embodiment is substantially the same as embodiment 1, except that, in step 1), 35 wt% of the total mass of fresh cream is mixed with an emulsifier to obtain a first mixture, thereby obtaining light cream A6.

[0156] Example 7

[0157] This embodiment is basically the same as Embodiment 1, except that:

[0158] In this embodiment, the following raw materials are used to prepare whipped cream:

[0159] Calculated as mass percentage of the total mass of raw materials:

[0160] Animal fat: fresh cream 82wt%;

[0161] Raw milk: raw cow milk 14.22wt%;

[0162] Emulsifier: mono- and di-glycerol fatty acid esters 0.1wt%, sucrose esters 0.25wt%;

[0163] Thickener: microcrystalline cellulose 0.3wt%, sodium carboxymethyl cellulose 0.05wt%, xanthan gum 0.08wt%.

[0164] Prepare light cream A7.

[0165] Example 8

[0166] This embodiment is basically the same as embodiment 1, except that in step 8), the filled product is placed at 30° C. until the particle size analyzer is used to detect the D value of fat globules in the filled product. 90 The particle size was 2.4-2.5 μm, and whipped cream A8 was obtained.

[0167] Example 9

[0168] This embodiment is basically the same as embodiment 1, except that in step 8), the filled product is placed at 30° C. until the particle size analyzer is used to detect the D value of fat globules in the filled product. 90 The particle size was 2 μm, and whipped cream A9 was obtained.

[0169] Example 10

[0170] This embodiment is basically the same as the embodiment 1, except that in step 7), the second homogenized product is cooled to 20° C. and then aseptically filled to obtain whipped cream A10.

[0171] Comparative Example 1

[0172] This comparative example is basically the same as Example 1, except that:

[0173] In step 7), the second homogenized product is cooled to 25° C. and then aseptically filled to obtain a filled product;

[0174] In step 8), the filled product is directly stored at 2-8°C.

[0175] Obtain whipped cream B1.

[0176] Comparative Example 2

[0177] This comparative example is basically the same as Example 1, except that:

[0178] In step 8), the filled product is placed at 60° C. for 24 hours to obtain whipped cream A1-1, which is then stored at 2-8° C.

[0179] Obtain whipped cream B2.

[0180] Comparative Example 3

[0181] This embodiment is basically the same as Embodiment 1, except that:

[0182] Without performing steps 1) to 3), the animal fat, raw milk, emulsifier and thickener used in Example 1 are mixed at 65° C. to obtain a mixed system;

[0183] The mixed system obtained in the above operation is subjected to step 4) to step 8).

[0184] Obtain whipped cream B3.

[0185] Comparative Example 4

[0186] This embodiment is basically the same as Embodiment 1, except that:

[0187] In step 1), 20 wt% of the total mass of raw milk is preheated to 65° C., all the emulsifier is mixed with the raw milk, and stirred at 65° C. for 15 min to obtain a first mixture;

[0188] 2) Preheat 20 wt% of the total mass of fresh cream to 68° C., mix all the thickeners with the fresh cream, and stir at 65° C. for 15 min to obtain a second mixture.

[0189] Obtain whipped cream B4.

[0190] Test example

[0191] 1. After whipping creams A1 to A8 and whipping creams B1 to B4 were prepared and stored for 7 days, the fluidity, viscosity, whipping rate and hardness of the whipping creams were observed or tested, and the results were filled in Table 1.

[0192] Among them, fluidity was observed visually;

[0193] The viscosity is tested by the following method:

[0194]

[0195] The whipping rate and hardness are tested by the following method:

[0196]

[0197] Table 1 7d cream properties record

[0198]

[0199]

[0200] From Table 1, we can see that:

[0201] 1) Whipping cream A1-A10 all have sensory states, fluidity, and viscosity that meet application requirements, and have a whipping rate of 240% or more. Moreover, at different standing times after whipping, the foam hardness of whipping cream A1-A10 is higher than the foam hardness of whipping cream B1-B4. It can be seen that the whipping cream produced using the preparation method provided by the present invention has the advantages of normal sensory properties, high whipping rate, high foam hardness, and good foam stability.

[0202] 2) From whipped cream A8, we know that when the filled product is placed at 30°C until the particle size analyzer detects the fat globules in the filled product, D 90 When the particle size is 2.4-2.5 μm, the fat globules are less likely to float up, and at the same time, the size of the fat globules is more likely to partially aggregate during whipping, so the resulting whipped cream A8 has a higher whipping rate and foam hardness.

[0203] 3) From whipped cream A9, we know that the filled product is placed at 30°C until the particle size analyzer detects the fat globules in the filled product. 90 The whipped cream A9 had a lower whipping rate and foam hardness than whipped cream A8 when the particle size was 2 μm and the fat globules were not easily agglomerated during whipping.

[0204] 4) From the light cream A10, it can be seen that: since the light cream A10 is filled at 20°C during its preparation, the fat partially crystallizes at this temperature, and the shearing effect of the filling port on the crystallized fat during filling causes the fat globule membrane structure to be destroyed. As a result, the viscosity of the light cream A10 is slightly higher than that of the light cream A1, and the whipping rate and foam hardness are lower.

[0205] 5) By comparing whipping cream A1 with whipping cream B1, it can be seen that: compared with the 25°C filling process used in the preparation of whipping cream B1, by controlling the filling temperature to 30°C during the preparation of whipping cream A1 and placing the filled product at 30°C for 24 hours, whipping cream A1 can have the advantages of higher whipping rate, foam hardness and better foam stability after being stored for 7 days after preparation.

[0206] 6) By comparing whipping cream A1 with whipping cream B2, it can be seen that: since the aging temperature of whipping cream B2 during the preparation process is 60°C, and the too high aging temperature will cause the emulsifier to break excessively and the fat globule stability is too poor, the viscosity of the whipping cream B2 product is too high, the sensory state deteriorates, and the whipping rate and foam hardness are lower than those of whipping cream A1.

[0207] 7) By comparing whipping cream A1 with whipping cream B3, it can be seen that: since animal fat, raw milk, emulsifiers and thickeners are used as all raw materials for the preparation of whipping cream B3, the shear degree of the fat globule membrane is too high and the fat globules are damaged to a large extent. Therefore, the viscosity of whipping cream B3 is too high, the sensory state is deteriorated, and the whipping rate and foam hardness are lower than those of whipping cream A1.

[0208] 8) By comparing whipping cream A1 with whipping cream B4, it can be seen that: since whipping cream B4 uses raw milk as an emulsifier and cream as a thickener in the preparation process, the additives cannot be fully dispersed or dissolved, affecting the demulsification process of the fat globules, and further affecting the aggregation of the fat globules. Therefore, the whipping rate and foam hardness of whipping cream B4 are lower than those of whipping cream A1.

[0209] 2. After whipped cream A1 to whipped cream A8 and whipped cream B1 to B4 were prepared and stored for 7 days, the decorating stability of the whipped cream was tested.

[0210] Among them, liquidity is tested using the following method:

[0211] The whipped samples were used to make decorated cakes, which were stored at 2-8°C for 24 hours. The state and deformation of the decorated cakes after production and after 24 hours of storage were observed and compared, and photos were taken after production and after 24 hours of storage.

[0212] The decorated cakes made with whipped cream A1 were photographed when they were made and after they were stored for 24 hours. Figure 1a and Figure 1b ;

[0213] The decorated cakes made with whipped cream A2 were photographed when they were finished and after they were stored for 24 hours. Figure 2a and Figure 2b ;

[0214] The decorated cakes made with whipped cream A3 were photographed when they were made and stored for 24 hours. Figure 3a and Figure 3b ;

[0215] The decorated cakes made with whipped cream A4 were photographed when they were made and stored for 24 hours. Figure 4a and Figure 4b ;

[0216] The decorated cakes made with whipped cream A5 were photographed when they were made and stored for 24 hours. Figure 5a and Figure 5b ;

[0217] The decorated cakes made with whipped cream A6 were photographed when they were made and stored for 24 hours. Figure 6a and Figure 6b ;

[0218] The decorated cakes made with whipped cream A7 were photographed when they were made and stored for 24 hours. Figure 7a and Figure 7b ;

[0219] The decorated cakes made with whipped cream A8 were photographed when they were made and stored for 24 hours. Figure 8a and Figure 8b ;

[0220] The decorated cakes made with whipped cream A9 were photographed when they were made and stored for 24 hours. Figure 9a and Figure 9b ;

[0221] The decorated cakes made with whipped cream A10 were photographed when they were made and stored for 24 hours. Fig.10a and Fig.10b ;

[0222] The decorated cake made with whipped cream B1 was photographed when it was finished and after being stored for 24 hours. Fig.11a and Fig.11b ;

[0223] The decorated cakes made with whipped cream B2 were photographed when they were made and stored for 24 hours. Fig.12a and Figure 12b .

[0224] The decorated cakes made with whipped cream B3 were photographed when they were made and stored for 24 hours. Fig.13a and Fig.13b .

[0225] The decorated cakes made with whipped cream B4 were photographed when they were made and stored for 24 hours. Fig.14a and Fig.14b .

[0226] observe Figures 1a to 14b It can be seen that:

[0227] 1) By Figure 1a-Figure 10b It can be seen that after being refrigerated for 24 hours, the decorated cakes made with whipped cream A1-A10 can maintain their original shape without obvious deformation and the foam is delicate.

[0228] 2) By Figure 11a-Figure 14b It can be seen that the decorated cakes made with whipped cream B1-B4 undergo different degrees of obvious deformation, with sagging waists, large foam pores or obvious wateriness, which cannot meet market demand.

[0229] 3) Contrast Figure 1a-Figure 10b and Figure 11a-Figure 14b It can be seen that the stability of the decorated cakes made with whipped cream A1-A10 is significantly better than that of the decorated cakes made with whipped cream B1-B4, which is consistent with the conclusion in Table 1 that the foam hardness of the whipped cream A1-A10 is higher than that of the whipped cream B1-B4 at each storage time.

[0230] 3. After whipping creams A1 to A10 and whipping creams B1 to B4 were prepared and stored for 30 days, the fluidity, viscosity, whipping rate and hardness of the whipping creams were observed or tested using the same method as in Experimental Example 1, and the results were entered in Table 2.

[0231] Table 2 Record of whipping cream properties during 30-day emulsification period

[0232]

[0233]

[0234] From Table 2, we can see that:

[0235] 1) Whipping cream A1-A10 had normal sensory properties, fluidity, and viscosity 30 days after preparation. Although the whipping rate was slightly lower than that at 7 days after preparation, it was still higher than 240%.

[0236] 2) The foam hardness of whipped cream A1-A10 at 30 days after preparation was significantly improved compared to 7 days after preparation, and was significantly higher than the foam hardness of whipped cream B1-B4 at 30 days after preparation.

[0237] 3) By comparing Table 3 with Table 1, it can be seen that the whipping rate and foam hardness of whipping cream A1-A10 can reach or exceed those of whipping cream B1-B4 at 30 days after preparation at 7 days after preparation. Therefore, the preparation method of whipping cream provided by the present invention can effectively shorten the 30-day emulsification period required for whipping cream at this stage to 7 days.

[0238] 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 whipping rate of the whipping cream is not less than 240% and the foam hardness is not less than 330g during the 7d emulsification period.

2. The whipping cream according to claim 1, characterized in that The foam hardness of the whipped cream is not less than 180 g within 24 hours after being whipped during the 7d emulsification period.

3. The light cream according to claim 1 or 2, characterized in that: The whipped cream is prepared by a method comprising the following steps: Mixing a first mixture including part of animal fat and an emulsifier, a second mixture including part of raw milk and a thickener, remaining animal fat, and remaining raw milk, and subjecting the mixed system to a ripening treatment at 25-40° C. to obtain the whipped cream; The aging treatment includes allowing the mixed system to stand at 25-40°C.

4. A method for preparing the light cream according to claim 1 or 2, characterized in that: The following steps are involved: 1) using part of the animal fat to dissolve the emulsifier to obtain a first mixture; 2) using part of the raw milk to dissolve the thickener to obtain a second mixture; 3) mixing the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk to obtain a third mixture; 4) performing a aging treatment on the third mixture to obtain the whipped cream; The aging process includes allowing the third mixture to stand at 25-40°C.

5. The preparation method according to claim 4, characterized in that: The aging treatment includes allowing the third mixture to stand at 25-40° C. for 16-30 hours.

6. The preparation method according to claim 4, characterized in that: The aging treatment includes allowing the third mixture to stand at 25-40° C. until the fat globules in the third mixture are reduced to 90 The particle size is not less than 2.4μm.

7. The preparation method according to any one of claims 4 to 6, characterized in that: Before executing step 4), the method further includes filling the third mixture at 25-40°C.

8. The preparation method according to any one of claims 4 to 7, characterized in that: The mass percentage of the part of animal fat in the total mass percentage of animal fat is 20-30wt%.

9. The preparation method according to any one of claims 4 to 8, characterized in that: The mass percentage of the part of raw milk to the total mass percentage of raw milk is 10-15wt%.

10. The preparation method according to any one of claims 4 to 9, characterized in that: In step 1), part of the animal fat is used to dissolve the emulsifier at 65-75°C, and / or, in step 2), part of the raw milk is used to dissolve the thickener at 65-70°C, and / or, in step 3), the first mixture, the second mixture, the remaining animal fat, and the remaining raw milk are mixed at 65-70°C.

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