Unsalted butter and preparation method thereof

Abstract

The invention provides unsalted butter and a preparation method thereof. The unsalted butter is prepared from raw materials consisting of animal fat, raw milk and a thickening agent. The unsalted butter is prepared by a method comprising the following steps: mixing a first mixture comprising the raw milk and the thickening agent with the animal fat, and homogenizing the mixed system to obtain the unsalted butter, and the temperature of the animal fat is 6-14 DEG C. The whipping cream provided by the invention has the characteristics of simple additive system, and high foam hardness, foam hardness stability and sensory stability.

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, the products on the market are mainly divided into imported whipping cream and domestic whipping cream. Among them, European whipping cream in imported whipping cream only uses thickeners as additives, and does not use emulsifiers. The additive system is relatively simple, but there are defects such as low foam hardness, poor foam hardness stability and sensory stability; the foam hardness of domestic whipping cream is slightly higher than that of European whipping cream, but thickeners and emulsifiers are generally used at the same time, and there is a defect of a complex additive system.

[0003] Therefore, developing a light cream with a simple additive system, high foam hardness, foam hardness stability and sensory stability has become the current research direction. Summary of the invention

[0004] The invention provides a light cream having the characteristics of high foam hardness, high foam hardness stability and high sensory stability.

[0005] The invention also provides a method for preparing light cream, by which the light cream can be prepared. The method has the characteristics of simple operation, energy saving, and improved light cream foam hardness, foam hardness stability and sensory stability.

[0006] The present invention provides a light cream, wherein the light cream is prepared using raw materials consisting of animal fat, raw milk, and a thickener;

[0007] The whipped cream is prepared by a method comprising the following steps:

[0008] Mixing the first mixture including the raw milk and the thickener with the animal fat, and homogenizing the obtained mixed system to obtain the light cream;

[0009] The temperature of the animal fat is 6-14°C.

[0010] The light cream as described above, wherein the fat content of the light cream is 37-40%, the animal fat is light cream, the raw milk is skimmed milk, and the thickener is carrageenan.

[0011] The whipped cream as described above, wherein the whipped cream is prepared using the following raw materials:

[0012] Based on the total weight of raw materials: 85-94wt% of cream, 6-13wt% of skim milk, and 0.004-0.01wt% of carrageenan.

[0013] The present invention also provides a method for preparing light cream, which comprises the following steps:

[0014] Mixing the first mixture including the raw milk and the thickener with the animal fat, and homogenizing the obtained mixed system to obtain the light cream;

[0015] The temperature of the animal fat is 6-14°C.

[0016] The preparation method as described above, wherein the raw milk is used to dissolve a thickener to obtain a first mixture.

[0017] In the preparation method as described above, the temperature of the raw milk and the first mixture is 40-60°C.

[0018] In the preparation method as described above, the first-level pressure of the homogenization treatment is 20-70 bar, and the second-level pressure is 10-20 bar.

[0019] The preparation method as described above, wherein, further comprises performing a first shear stirring treatment on the mixed system consisting of the raw milk and the thickener to obtain the first mixture, wherein the processing speed of the first shear stirring treatment is 800-1500 rpm, and the processing time is 10-15 min.

[0020] The preparation method as described above, wherein, further comprises subjecting the mixed system consisting of the first mixture and the animal fat to a second shear stirring treatment, wherein the processing speed of the second shear stirring treatment is 80-180 rpm, and the processing time is 5-10 min.

[0021] The preparation method as described above, wherein, further comprises sterilizing the mixed system consisting of the first mixture and the animal fat, wherein the sterilization treatment temperature is 140-147° C., and the treatment time is 3-8 seconds.

[0022] The whipped cream provided by the invention is a product for making whipped cream food. The whipped cream uses only a thickener and no emulsifier, has a relatively simple additive system, and has the characteristics of high foam hardness, high foam hardness stability and high sensory stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1a The morphological characteristics of the snow top of whipped cream A1 at 0 min of extrusion;

[0024] Figure 1b The morphological characteristics of the snow top of whipped cream A1 after 5 minutes of extrusion;

[0025] Figure 1cThe morphological characteristics of the snow top of whipped cream A1 after 10 minutes of extrusion;

[0026] Figure 2a The morphological characteristics of the snow top of whipped cream A2 at 0 min of extrusion;

[0027] Figure 2b The morphological characteristics of the snow top of whipped cream A2 after 5 minutes of extrusion;

[0028] Figure 2c The morphological characteristics of the snow top of whipped cream A2 after 10 minutes of extrusion;

[0029] Figure 3a The morphological characteristics of the snow top of whipped cream A3 at 0 min of extrusion;

[0030] Figure 3b The morphological characteristics of the snow top of whipped cream A3 after 5 minutes of extrusion;

[0031] Figure 3c The morphological characteristics of the snow top of whipped cream A3 after 10 minutes of extrusion;

[0032] Figure 4a The morphological characteristics of the snow top of whipped cream A4 at 0 min of extrusion;

[0033] Figure 4b The morphological characteristics of the snow top of whipped cream A4 after extrusion for 5 minutes;

[0034] Figure 4c The morphological characteristics of the snow top of whipped cream A4 after 10 minutes of extrusion;

[0035] Figure 5a The morphological characteristics of the snow top of whipped cream A5 at 0 min of extrusion;

[0036] Figure 5b The morphological characteristics of the snow top of whipped cream A5 after 5 minutes of extrusion;

[0037] Figure 5c The morphological characteristics of the snow top of whipped cream A5 after 10 minutes of extrusion;

[0038] Figure 6a The morphological characteristics of the snow top of whipped cream A6 at 0 min of extrusion;

[0039] Figure 6b The morphological characteristics of the snow top of whipped cream A6 after 5 minutes of extrusion;

[0040] Figure 6c The morphological characteristics of the snow top of whipped cream A6 after 10 minutes of extrusion;

[0041] Figure 7a The morphological characteristics of the snow top of whipped cream A7 at 0 min of extrusion;

[0042] Figure 7b The morphological characteristics of the snow top of whipped cream A7 after 5 minutes of extrusion;

[0043] Figure 7c The morphological characteristics of the snow top of whipped cream A7 after 10 minutes of extrusion;

[0044] Figure 8a The morphological characteristics of the snow top of whipped cream A8 at 0 min of extrusion;

[0045] Figure 8b The morphological characteristics of the snow top of whipped cream A8 after 5 minutes of extrusion;

[0046] Figure 8c The morphological characteristics of the snow top of whipped cream A8 after 10 minutes of extrusion;

[0047] Figure 9a The morphological characteristics of the snow top of whipped cream A9 at 0 min of extrusion;

[0048] Figure 9b The morphological characteristics of the snow top of whipped cream A9 after 5 minutes of extrusion;

[0049] Fig.9c The morphological characteristics of the snow top of whipped cream A9 after 10 minutes of extrusion;

[0050] Fig.10a The morphological characteristics of the snow top of whipping cream A10 at 0 min of extrusion; Fig.10b The morphological characteristics of the snow top of whipped cream A10 after 5 minutes of extrusion;

[0051] Fig.10c The morphological characteristics of the snow top of whipped cream A10 after 10 minutes of extrusion;

[0052] Fig.11a The morphological characteristics of the snow top at 0 min of extrusion for whipped cream B1;

[0053] Fig.11b The morphological characteristics of the snow top obtained for whipped cream B1 after 5 minutes of extrusion;

[0054] Fig.11c The morphological characteristics of the snow top obtained for whipped cream B1 at 10 minutes of extrusion;

[0055] Fig.12a The morphological characteristics of the snow top at 0 min of extrusion for whipped cream B2;

[0056] Figure 12bThe morphological characteristics of the snow top obtained for whipped cream B2 after 5 minutes of extrusion;

[0057] Fig.12c The morphological characteristics of the snow top obtained for whipped cream B2 after 10 minutes of extrusion;

[0058] Fig.13a The morphological characteristics of the snow top at 0 min of extrusion for whipped cream B3;

[0059] Fig.13b The morphological characteristics of the snow top of whipped cream B3 after 5 minutes of extrusion;

[0060] Fig.13c The morphology characteristics of the snow top made from whipped cream B3 after 10 minutes of extrusion. DETAILED DESCRIPTION

[0061] 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.

[0062] A first aspect of the present invention provides a light cream, which is prepared using raw materials consisting of animal fat, raw milk, and a thickener.

[0063] Meanwhile, the whipped cream is prepared by a method comprising the following steps:

[0064] Mixing a first mixture including raw milk and a thickener with animal fat, and homogenizing the mixed system to obtain light cream;

[0065] The temperature of animal fat is 6-14℃.

[0066] 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 requirements for producing the whipped cream provided by the present invention. In one embodiment, the animal fat is selected from at least one of light cream, anhydrous butter, and butter.

[0067] 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.

[0068] On the one hand, the thickener can make the whipping cream product have a suitable viscosity, and on the other hand, it can form a network structure in the whipping cream, and this network structure makes the foam formed after the whipping cream has a higher hardness stability. Among them, the hardness stability is that the foam formed after the whipping cream maintains a higher hardness within a certain period of time. Generally, the foam hardness is not less than 150g within 24 hours after the whipping is completed and after the whipping, which is regarded as having a higher foam hardness and a higher foam hardness stability. The present invention does not specifically limit the selection of the thickener, and the thickener can meet the requirements of the whipping 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.

[0069] The first mixture is a mixed system including raw milk and a thickener. The present invention does not limit the formation method of the first mixture, and the first mixture including raw milk and a thickener can be prepared by common means in the art; the present invention does not specifically limit the mixing method of the first mixture and animal fat, and the first mixture and animal fat can be mixed by common means in the art.

[0070] The present invention does not limit the primary pressure and the secondary pressure of the homogenization treatment, and the commonly used treatment pressure in the art can be selected.

[0071] The whipped cream prepared by the above method has high foam hardness, high foam hardness stability and sensory stability. The reason may be that, on the one hand, compared with mixing all the raw materials and then homogenizing them, the above method adjusts the mixing order of the raw materials, so that the raw milk and the thickener are mixed to form a first mixture, and then the first mixture is mixed with animal fat. This order control helps the thickener to fully dissolve and form a corresponding network structure. The whipped cream has the advantage of not being easy to decompose or float up. Instability; on the other hand, compared with the prior art of mixing animal fat with the first mixture at a temperature of 60-75°C, the above whipped cream preparation method adjusts the mixing temperature of animal fat so that animal fat is mixed with the first mixture at 6-14°C. It is well known in the art that among the raw materials required for preparing whipped cream products, animal fat raw materials account for no less than 80% of the total mass percentage of raw materials. Therefore, the temperature of the mixed system formed by mixing animal fat and the first mixture is strongly related to the temperature of animal fat. When the temperature of animal fat is low, the temperature of the obtained mixed system is also low. Since animal fat forms crystals inside the fat globules in an environment of 6-14°C and the fat globule membrane is reconstructed, after mixing with the first mixture, the obtained mixed system with a lower temperature is not only conducive to reducing the damage of high temperature to the internal crystals of the fat globules contained in the animal fat, but also can reduce the number of fat globule membranes pierced by internal crystals due to the collision of fat globules with each other due to Brownian motion. Therefore, the integrity of the fat globule membrane in the whipped cream prepared by the above method is relatively high, which is conducive to the demulsification and aggregation of fat globules during the whipping process. Therefore, this kind of whipped cream has high sensory stability while also having high foam hardness and foam hardness stability. Specifically, within the shelf life of the whipped cream, if there is no obvious fat floating or water separation before whipping, the whipped cream has high sensory stability; when the foam hardness of the whipped cream is not less than 150g within 24 hours after whipping and after whipping, the whipped cream has high foam hardness and foam hardness stability.

[0072] The whipped cream provided by the present invention uses animal fat and a first mixture at 6-14° C. to prepare whipped cream with a fat globule membrane having a high degree of integrity. The whipped cream is more likely to cause demulsification and aggregation of fat globules during the whipping process, and thus has the characteristics of high foam hardness after whipping, high foam hardness stability and high sensory stability; in addition, the whipped cream provided by the present invention uses animal fat, raw milk, and a thickener as raw materials, and does not use an emulsifier, so it also has the characteristic of a relatively simple additive system.

[0073] Furthermore, in one embodiment, the animal fat is light cream, the raw milk is skim milk, the thickener is carrageenan, and the fat content of the light cream is 37-40%.

[0074] At present, when the domestic whipping cream sold on the market is prepared, the fat globules are sheared into smaller sizes during the homogenization process during the preparation process, and the emulsifier contained therein cannot complete the analysis and replacement process of the proteins on the fat globule membrane in a short time. It takes a long time for the smaller-sized whipping cream to aggregate into larger-sized fat globules. Therefore, the fat globule aggregation rate is low in the short term, and there are defects such as long whipping time, low whipping rate and foam hardness, and there are deficiencies in application performance and flavor. Therefore, this kind of whipping cream needs to be placed for a period of time after preparation before it can be used. During the placement process, the proteins on the surface of the fat globules are analyzed and replaced by the emulsifier and partially aggregated, so that the whipping 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 whipping cream production and the achievement of application performance is the emulsification period.

[0075] The inventors found that when animal fat is used as whipping cream, skimmed milk is used as raw milk, carrageenan is used as thickener, and the fat content of whipping cream is controlled to be 37-40%, the whipping cream has a shorter emulsification period. The inventors speculate that the reason may be that whipping cream contains more fat globules, and all the fat in whipping cream comes from whipping cream. Therefore, when the fat content of whipping cream is high, the number of fat globules is naturally high. The milk protein in whipping cream can play a role similar to an emulsifier, accelerating the aggregation of fat globules, so this kind of whipping cream also has the advantage of a shorter emulsification period.

[0076] In addition, the inventors also found that the whipped cream also has higher foam hardness and better sensory stability. The inventors speculate that the reason may be that, firstly, compared with butter and anhydrous butter, light cream has higher fat globule membrane integrity, so the light cream product made from light cream as animal fat is more prone to fat globule demulsification and aggregation during the whipping process, and has higher foam hardness and better sensory stability after whipping; secondly, when carrageenan is used as a thickener, the sulfate groups contained in the carrageenan react with the casein contained in the mixed system to form a gel, thereby increasing the viscosity of the system, which is conducive to shortening the whipping time and improving the whipping hardness; finally, carrageenan reduces the floating rate of fat globules in the mixed system and has a water-locking effect, which can keep the water in the system and not easily lose it, so the whipped cream has higher sensory stability.

[0077] Furthermore, in one embodiment, the light cream is prepared using raw materials comprising: 85-94 wt % of light cream, 6-13 wt % of skim milk, and 0.004-0.01 wt % of carrageenan, based on the total mass of the raw materials.

[0078] The inventors found that the whipped cream made using the above-mentioned raw materials in the mass ratio has better sensory stability and a higher whipping rate. The inventors speculate that the reason may be that when the above-mentioned mass fraction of carrageenan is used as a thickener, the mixed system has a suitable viscosity and is easy to be aerated during the whipping process; at the same time, the fat globules in the whipped cream have a suitable particle size due to the moderate floating rate, so this kind of whipped cream has better sensory stability and a higher whipping rate. Correspondingly, when the whipped cream has a higher whipping rate, the foam contains a larger proportion of air, and the foam is easier to melt in the mouth, so the whipped cream with a higher whipping rate also has better mouth-melting properties.

[0079] A second aspect of the present invention provides a method for preparing light cream, the method comprising the following steps:

[0080] The first mixture including raw milk and thickener is mixed with animal fat, and the mixed system is homogenized to obtain light cream. In the above preparation method, the temperature of the animal fat is 6-14°C.

[0081] The selection of animal fat, raw milk, and thickener in the preparation method provided by the present invention, and the mass percentage of each component of the above raw materials in the total mass of the raw materials are the same as those described above and will not be repeated herein.

[0082] The inventors found that the current commercially available light cream products need to undergo an emulsification period of at least one month before they can have a high whipping rate and high foam hardness after whipping. The inventors speculate that the reason may be that during the preparation process of the current commercially available light cream products, the fat globules are sheared into smaller sizes during the homogenization process, and the emulsifiers contained therein cannot complete the protein analysis and replacement process on the fat globule membrane in a short time, resulting in the low fat globule aggregation rate, resulting in the defects of long whipping time, low whipping rate and foam hardness, and insufficient application performance and flavor. Therefore, this kind of light cream needs to be placed for a period of time after preparation before it can be used, resulting in a long emulsification period of the light cream, and thus a long emulsification period is required to achieve application performance.

[0083] The inventor further found that in the preparation process of the light cream product, when animal fat at a temperature of 6-14°C is used to mix with the first mixture, the obtained light cream has higher foam hardness, higher foam hardness stability and sensory stability. The inventor speculates that the reason may be that, compared with the prior art in which animal fat is mixed with the first mixture at a temperature of 60-75°C, the above-mentioned light cream preparation method adjusts the mixing temperature of the animal fat so that the animal fat is mixed with the first mixture at 6-14°C. Since the fat globule membrane is reconstructed while the fat globule crystals are formed inside the fat globules in an environment of 6-14°C, the mixing temperature is not only conducive to reducing the damage of the internal crystals of the fat globules contained in the animal fat by high temperature, but also can reduce the number of fat globule membranes pierced by internal crystals due to the collision of fat globules with each other due to Brownian motion. Therefore, the integrity of the fat globule membrane in the light cream prepared by the above method is higher, which is conducive to the demulsification and aggregation of fat globules during the whipping process, so that the light cream has higher sensory stability and higher foam hardness and foam hardness stability. Specifically, within the shelf life of the whipped cream, if there is no obvious fat floating or water separation before whipping, the whipped cream has high sensory stability; when the foam hardness of the whipped cream is not less than 150g after whipping and within 24 hours after whipping, the whipped cream has high foam hardness and foam hardness stability.

[0084] The preparation method provided by the present invention uses animal fat with a lower temperature to mix with the first mixture, so that the integrity of the fat globule membrane in the prepared light cream is higher, and the fat globules are more likely to break and aggregate during the whipping process of the light cream. Therefore, the preparation method provided by the present invention can prepare light cream with higher foam hardness after whipping, higher foam hardness stability and higher sensory stability. At the same time, since the preparation method provided by the present invention uses animal fat with a lower temperature as raw material, compared with the prior art that heats the animal fat to 60-75°C for use, the preparation method provided by the present invention does not need to heat the animal fat, and therefore has the advantage of saving energy.

[0085] In one embodiment, the temperature of the raw milk and the first mixture is 40-60° C. Compared with the prior art in which the temperature of the raw milk and the first mixture is controlled at 60-75° C., the temperature of the raw milk and the first mixture is controlled at 40-60° C. On the one hand, the internal crystallization of the fat globules and the destruction of the fat globule membrane caused by high temperature during the mixing of the first mixture and the animal fat can be reduced, the integrity of the fat globule membrane in the mixed system is higher, and the demulsification and aggregation of the fat globules are more likely to occur during the whipping process, so that the characteristics of the obtained light cream with high foam hardness, high foam hardness stability and sensory stability are more prominent; at the same time, controlling the temperature of the raw milk and the first mixture at 40-60° C. can save energy used for heating, making the energy-saving advantage of the preparation method provided by the present invention more prominent.

[0086] Furthermore, in one embodiment, the primary pressure of the homogenization process is 20-70 bar, and the secondary pressure is 10-20 bar. The homogenization process with the above-mentioned processing pressure can prevent the aggregation of fat particles on the one hand, and on the other hand, it will not over-shear the fat globules, which can maintain the high integrity of the fat globule membrane, help to improve the sensory stability of the whipped cream, make the whipped cream more stable during storage and use, and less likely to have fat floating and water separation.

[0087] In one embodiment, the preparation method provided by the present invention includes performing a first shear stirring treatment on a mixed system consisting of raw milk and a thickener to obtain a first mixture. The processing speed of the first shear stirring treatment is 800-1500rpm, and the processing time is 10-15min. The above-mentioned first shear stirring treatment can make the thickener fully dissolved in the raw milk, so that the prepared light cream has higher sensory stability. Furthermore, it also includes performing a second shear stirring treatment on the mixed system consisting of the first mixture and animal fat, and the processing speed of the second shear stirring treatment is 80-180rpm, and the processing time is 5-10min. The above-mentioned second shear stirring treatment can make the animal fat and the first mixture fully blend, thereby further improving the sensory stability of the light cream.

[0088] Furthermore, in one embodiment, before homogenizing the mixed system consisting of the animal fat and the first mixture, the mixed system consisting of the first mixture and the animal fat is sterilized, and the sterilization temperature is 140-147° C. and the treatment time is 3-8 seconds. The above sterilization can kill microorganisms in the mixed system, so that the prepared whipped cream has a longer shelf life.

[0089] The preparation method of the light cream provided by the present invention will be described in detail below with reference to specific embodiments.

[0090] Example 1

[0091] In this embodiment, the following raw materials are used to prepare whipped cream:

[0092] Calculated as a percentage of the total mass of raw materials:

[0093] Animal fat: Cream 86.05wt%, fat content 43.00%;

[0094] Raw milk: raw cow milk 13.94wt%;

[0095] Thickener: carrageenan 0.01wt%.

[0096] The preparation steps are as follows:

[0097] 1) heating all skim milk to 40° C. and mixing with all carrageenan, and subjecting the obtained mixed system to a first shear stirring treatment at a speed of 800 rpm and a treatment time of 10 min to obtain a first mixture;

[0098] 2) mixing the first mixture with cream at a temperature of 14° C., and subjecting the obtained mixed system to a second shear stirring treatment at a processing speed of 180 rpm for a processing time of 5 min to obtain a second mixture;

[0099] 3) sterilizing the second mixture at a treatment temperature of 141° C., a treatment time of 7 seconds, and a flash chamber outlet temperature of 65° C. to obtain a sterilized product;

[0100] 4) homogenizing the sterilized product, wherein the treatment temperature is 65° C., the primary pressure is 70 bar, and the secondary pressure is 20 bar, to obtain a homogenous product;

[0101] 5) The homogenized product is cooled to 18° C., aseptically canned, and stored at 2-8° C. to obtain whipped cream A1.

[0102] Example 2

[0103] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

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

[0105] Animal fat: cream 88.37wt%;

[0106] Raw milk: raw cow milk 11.6225wt%;

[0107] Thickener: carrageenan 0.0075wt%;

[0108] In step 1), the skim milk is heated to 50° C., and the first shear stirring treatment is performed for 15 min;

[0109] In step 2), the second shear stirring treatment has a processing speed of 80 rpm and a processing time of 10 min;

[0110] In step 3), the flash chamber outlet temperature is 75°C;

[0111] In step 4), the primary pressure of the homogenization treatment is 40 bar and the secondary pressure is 10 bar;

[0112] In step 5), the homogenized product is cooled to 28° C. and then aseptically canned;

[0113] The light cream A2 was obtained.

[0114] Example 3

[0115] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

[0116] Calculated as a percentage of the total mass of raw materials:

[0117] Animal fat: cream 90.69wt%;

[0118] Raw milk: raw cow milk 9.305wt%;

[0119] Thickener: carrageenan 0.005wt%;

[0120] In step 1), the skim milk is heated to 60° C., and the first shear stirring treatment is performed for 12 minutes;

[0121] In step 2), the second shear stirring treatment was performed at a speed of 150 rpm and for a time of 8 min;

[0122] In step 3), the flash chamber outlet temperature is 68°C;

[0123] In step 4), the primary pressure of the homogenization treatment is 30 bar and the secondary pressure is 15 bar;

[0124] In step 5), the homogenized product is cooled to 25° C. and then aseptically canned;

[0125] The whipped cream A3 was obtained.

[0126] Example 4

[0127] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

[0128] Calculated as a percentage of the total mass of raw materials:

[0129] Animal fat: cream 93.02wt%;

[0130] Raw milk: raw cow milk 6.976wt%;

[0131] Thickener: carrageenan 0.004wt%;

[0132] In step 1), the skim milk is heated to 45° C., and the first shear stirring treatment is performed for 11 minutes;

[0133] In step 2), the second shear stirring treatment has a processing speed of 100 rpm and a processing time of 7 min;

[0134] In step 3), the flash chamber outlet temperature is 70°C;

[0135] In step 4), the primary pressure of the homogenization treatment is 70 bar and the secondary pressure is 18 bar;

[0136] In step 5), the homogenized product is cooled to 20° C. and then aseptically canned;

[0137] The whipped cream A4 is obtained.

[0138] Example 5

[0139] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

[0140] Calculated as a percentage of the total mass of raw materials:

[0141] Animal fat: cream 89.53wt%;

[0142] Raw milk: raw cow milk 10.464wt%;

[0143] Thickener: carrageenan 0.006wt%;

[0144] In step 1), the skim milk is heated to 55° C., and the first shear stirring treatment is performed for 13 min;

[0145] In step 2), the second shear stirring treatment has a processing speed of 130 rpm and a processing time of 9 min;

[0146] In step 3), the flash chamber outlet temperature is 71°C;

[0147] In step 4), the primary pressure of the homogenization treatment is 50 bar and the secondary pressure is 13 bar;

[0148] In step 5), the homogenized product is cooled to 22° C. and then aseptically canned;

[0149] Prepare whipped cream A5.

[0150] Example 6

[0151] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

[0152] Calculated as a percentage of the total mass of raw materials:

[0153] Animal fat: cream 86.05wt%;

[0154] Raw milk: raw cow milk 13.93wt%;

[0155] Thickener: carrageenan 0.02wt%;

[0156] Prepare whipped cream A6.

[0157] Example 7

[0158] This embodiment is basically the same as embodiment 1, except that the following raw materials are used to prepare whipped cream:

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

[0160] Animal fat: cream 86.05wt%;

[0161] Raw milk: raw cow milk 13.948wt%;

[0162] Thickener: carrageenan 0.002wt%;

[0163] Prepare light cream A7.

[0164] Example 8

[0165] This embodiment is basically the same as embodiment 2, except that the following raw materials are used to prepare whipped cream in this embodiment:

[0166] Calculated as a percentage of the total mass of raw materials:

[0167] Animal fat: cream 81.39wt%;

[0168] Raw milk: raw cow milk 18.6025wt%;

[0169] Thickener: carrageenan 0.0075wt%;

[0170] Prepare light cream A8.

[0171] Example 9

[0172] This embodiment is basically the same as Embodiment 3, except that:

[0173] In step 1), skim milk is heated to 75° C.;

[0174] Prepare light cream A9.

[0175] Example 10

[0176] This comparative example is basically the same as Example 3, except that:

[0177] Before executing step 3), the second mixture is further subjected to pre-sterilization homogenization treatment. The treatment temperature is 40° C., the primary pressure is 25 bar, and the secondary pressure is 5 bar. Step 3) is performed on the obtained pre-sterilization homogenized product;

[0178] Prepare light cream A10.

[0179] Comparative Example 1

[0180] This comparative example is substantially the same as Example 4, except that:

[0181] In step 2), the first mixture is mixed with cream at a temperature of 75°C;

[0182] The whipped cream B1 was obtained.

[0183] Comparative Example 2

[0184] This comparative example is basically the same as Example 1, except that:

[0185] Instead of performing steps 1) to 2), the animal fat, raw milk and thickener used in Example 1 are mixed at 40° C. to obtain a mixed system, and steps 3) to 5) are performed on the mixed system;

[0186] The whipped cream B2 was obtained.

[0187] Comparative Example 3

[0188] This comparative example is basically the same as Example 1, except that:

[0189] In step 1), all the cream is heated to 40° C. and then mixed with all the carrageenan, and the obtained mixed system is subjected to a first shear stirring treatment at a processing speed of 120 rpm and a processing time of 10 min to obtain a first mixture;

[0190] In step 2), the first mixture is mixed with skim milk at a temperature of 14° C., and the obtained mixed system is subjected to a second shear stirring treatment at a processing speed of 180 pm and a processing time of 5 min to obtain a second mixture;

[0191] The whipped cream B3 was obtained.

[0192] Test example

[0193] 1. After whipping cream A1 to A10 and whipping cream B1 to B3 were prepared and stored for 7 days, the sensory stability and fat content of the whipping cream were observed and tested, and the results are filled in Table 1.

[0194] Among them, sensory stability includes whether fat floats, whether water is separated, and fluidity. Sensory stability is visually observed;

[0195] The fat content was tested using a Fourier transform infrared full spectrum scanning dairy component rapid analyzer.

[0196] Table 1 Sensory stability and fat content record

[0197] Sample No. Fat floating water analysis Liquidity Fat Content% A1 none none normal 37.1％ A2 none none normal 38.1％ A3 none none normal 39.2％ A4 none none normal 39.9％ A5 none none normal 38.5％ A6 slight none thick 37.1％ A7 slight slight Thick at the top and thin at the bottom 37.1％ A8 none none normal 35.0％ A9 slight none normal 39.2％ A10 none none normal 39.2％ B1 slight obvious normal 39.9％ B2 obvious slight normal 37.1％ B3 obvious obvious normal 37.1％

[0198] From Table 1, we can see that:

[0199] 1) Compared with light cream A1, light cream A6 showed a slight fat floating phenomenon. The reason may be that the high amount of carrageenan added during the preparation of light cream A6 resulted in a higher viscosity of the system, resulting in larger fat globule size and easy floating, so the sensory stability of the light cream system was relatively low.

[0200] 2) Compared with light cream A1, light cream A7 showed slight fat floating and water separation phenomenon. The reason may be that the amount of carrageenan added during the preparation of light cream A7 is relatively low, resulting in a weaker water-locking effect of carrageenan, and thus the sensory stability of the light cream system is relatively low.

[0201] 3) Compared with light cream A3, light cream A9 showed a slight fat floating phenomenon. The reason may be that during the preparation process of light cream A9, raw milk with a higher temperature was mixed with the first mixture. The high temperature caused a higher degree of damage to the fat globule membrane, and thus the sensory stability of the light cream system was relatively low.

[0202] 4) Compared with light cream A4, light cream B1 showed slight fat floating and obvious water precipitation. The reason may be that the animal fat was heated to a relatively high temperature during the preparation of light cream B1. The high temperature caused a high degree of crystallization inside the fat globules and damage to the fat globule membrane. Therefore, the sensory stability of the light cream system was relatively low.

[0203] 5) Compared with whipping cream A1, whipping cream B2 showed obvious fat floating and slight water separation. The reason may be that all raw materials were mixed at once during the preparation process of whipping cream B2, resulting in the inability of the thickener to fully dissolve to form a network structure. As a result, the sensory stability of the whipping cream system was relatively low.

[0204] 6) Compared with whipping cream A1, whipping cream B3 showed obvious fat floating and obvious water separation. The reason may be that whipping cream B3 used animal fat to dissolve the thickener during the preparation process, resulting in the thickener being unable to fully dissolve to form a network structure. As a result, the sensory stability of the whipping cream system was relatively low.

[0205] 2. After whipping cream A1 to A10 and whipping cream B1 to B3 were prepared and stored for 7 days, the whipping time, whipping rate and melting properties of the whipping cream were tested. The operation method is as follows:

[0206] 1) Take out the sample under refrigeration conditions, weigh it in an empty weighing cup, and record m 0 , pour in whipped cream and record the weight of the full cup of cream m 1 ;

[0207] 2) Take 1000 g whipping cream sample, and whip the whipping cream with a whipper (KitchenAid 5KPM5CWH) at gear 6 (speed 186 r / min) until the whipping end point, and record the whipping time;

[0208] 3) Weigh the full cup of whipped sample, record as m 2 .

[0209] The whipping time is the time it takes for the sample to be whipped from the beginning to the end of the whipping process.

[0210] Discharge rate = (m 1 -m 0 ) / (m 2 -m 0 )×100%;

[0211] The oral quality evaluation is conducted by testers using the common evaluation standards in the industry.

[0212] The data obtained from the above experiment are filled in Table 2:

[0213] Table 2 Record of whipping and dissolving data

[0214] Sample No. Killing time Dismiss rate Taste A1 5 minutes 49 249％ good A2 6 minutes 04 231％ good A3 6 minutes 33 244％ good A4 5 minutes 47 229％ good A5 5 minutes 03 231％ good A6 4 minutes 36 201％ better A7 8 minutes 09 220％ better A8 11 minutes 03 270％ good A9 6 minutes 35 251％ good A10 6:37 249％ good B1 5 minutes 46 227％ good B2 5 minutes 59 257％ good B3 6 minutes 03 263％ good

[0215] From Table 2, we can see that:

[0216] 1) The whipping rate of whipping cream A6 is lower than that of whipping cream A1. The reason may be that a higher amount of carrageenan is added during the preparation of whipping cream A6, resulting in a higher viscosity of the system and slower aeration during the whipping process, so the whipping rate of the whipping cream is relatively low.

[0217] 2) The whipping rate of whipping cream A7 is lower than that of whipping cream A1. The reason may be that the amount of carrageenan added during the preparation of whipping cream A7 is low, resulting in a lower viscosity of the whipping cream. The fat globules float up quickly during the standing process, resulting in a larger fat globule size. The fat is easily demulsified during the whipping process, so the whipping rate of this whipping cream is relatively low.

[0218] 3) The whipping time of whipping cream A8 is significantly longer than that of whipping cream A2, which may be due to the lower fat content of whipping cream A8. Since a higher fat content can promote the rapid aggregation of fat globules during whipping to form a dense crystalline network structure, when the fat content in whipping cream is low, the speed of forming a dense crystalline network structure is slow, so the whipping time of whipping cream A8 is significantly longer than that of whipping cream A2. At the same time, due to the longer whipping time, more air is filled into the whipping cream during the whipping process, so the whipping rate of whipping cream A8 is higher than that of whipping cream A2.

[0219] 4) The whipping time and whipping rate of whipping cream A9 and A10 are not significantly different from those of whipping cream A3, indicating that heating the raw milk to a higher temperature and adding homogenization treatment before sterilization during the preparation process have no significant effect on the whipping time and whipping rate of whipping cream. Therefore, the preparation method of whipping cream provided by the present invention saves the energy required for heating the raw milk to a higher temperature and adding homogenization treatment before sterilization in the prior art, and has the advantage of low energy consumption.

[0220] 5) The whipping time and whipping rate of whipping cream B1 are not significantly different from those of whipping cream A4, which indicates that heating animal fat to a higher temperature during the preparation process has no significant effect on the whipping time and whipping rate of whipping cream. Therefore, the method for preparing whipping cream provided by the present invention saves the energy required for heating animal fat to a higher temperature in the prior art, and has the advantage of lower energy consumption.

[0221] 3. After whipping cream A1 to A10 and whipping cream B1 to B3 were prepared and stored for 7 days and 30 days, the whipping creams were whipped and the foam hardness was measured. The foam hardness was measured at 0 hours, 5 hours, and 24 hours after whipping.

[0222] The foam hardness test method is as follows:

[0223] The whipped sample was put into a cup and tested for foam hardness using a texture analyzer (Brookfield CT3). The hardness at 0h, 5h and 24h was recorded and the hardness test data were sorted and filled in Table 3:

[0224] Table 3 Hardness data record table

[0225]

[0226] From Table 3, we can see that:

[0227] 1) The foam hardness of whipping cream A8 at 0h and 24h after whipping 7 days and 1 month after production was lower than that of whipping cream A2, which indicates that whipping cream A8 has lower foam hardness and foam stability than whipping cream A2. The reason may be that the strength of the network structure formed by fat during whipping is positively correlated with fat content, foam hardness and foam stability, and whipping cream A8 has a lower fat content, so the foam hardness and foam stability of whipping cream A8 are lower than those of whipping cream A2.

[0228] 2) The foam hardness of whipping cream A2 7 days after it was produced was higher than that of whipping cream A8, indicating that whipping cream A2 had a shorter emulsification period than whipping cream A8. The reason may be that when the fat content of whipping cream is high, the number of fat globules is also large, and the fat globules can accelerate the aggregation under the action of milk protein, so the emulsification period of whipping cream A2 is shorter than that of whipping cream A8.

[0229] 3) Compared with whipping cream A3, whipping cream A9 has lower foam hardness at 0h and 24h after whipping 7 days and 1 month after production, which indicates that whipping cream A8 has lower foam hardness and foam stability than whipping cream A2. The reason may be that whipping cream A9 heats the raw milk to a higher temperature during the preparation process, and the high temperature causes a higher degree of damage to the fat globule membrane, so the foam hardness and foam hardness stability of the whipping cream system are relatively low.

[0230] 4) The foam hardness of whipping cream A10 at 0h and 24h after whipping 7 days and 1 month after production was lower than that of whipping cream A3, which indicates that whipping cream A10 has lower foam hardness and foam stability than whipping cream A3. The reason may be that the homogenization treatment before sterilization in the preparation process of whipping cream A10 caused shear damage to the fat globules, resulting in whipping cream A10 having lower foam hardness and foam stability than whipping cream A3.

[0231] 5) The foam hardness of whipping cream B1 at 0h and 24h after whipping 7 days and 1 month after production was lower than that of whipping cream A4, which indicates that whipping cream B1 has lower foam hardness and foam stability than whipping cream A4. The reason may be that the animal fat is heated to a high temperature during the preparation of whipping cream B1, and the high temperature causes a high degree of crystallization inside the fat globules and damage to the fat globule membrane, so whipping cream B1 has lower foam hardness and foam stability than whipping cream A2.

[0232] 6) The foam hardness of whipping cream B2 at 0h and 24h after whipping 7 days and 1 month after the production line was lower than that of whipping cream A1, which indicates that whipping cream B2 has lower foam hardness and foam stability than whipping cream A1. The reason may be that all raw materials are mixed at once during the preparation process of whipping cream B2, resulting in the inability of the thickener to fully dissolve to form a network structure, so the foam hardness and foam stability are lower.

[0233] 7) The foam hardness of whipping cream B3 at 0h and 24h after whipping 7 days and 1 month after the production line was lower than that of whipping cream A1, which indicates that whipping cream B3 has lower foam hardness and foam stability than whipping cream A1. The reason may be that whipping cream B3 uses animal fat to dissolve thickener during the preparation process, resulting in the thickener being unable to fully dissolve to form a network structure, so the foam hardness and foam stability are lower.

[0234] 4. After whipped cream A1 to A10 and whipped cream B1 to B3 were prepared and stored for 7 days, they were aerated and tested for snow topping.

[0235] Among them, the test method for the snow top decoration test is as follows:

[0236] Take out each whipped cream sample under refrigeration conditions, take 490g and add 26g fructose into the cream gun, and the same operator shakes it up and down 35 times with the same operating force, and then squeezes it out. The weight of each flower is controlled to be about 40g. Take photos to observe the morphological characteristics of the snow top at 0min, 5min, and 10min of extrusion, the number of flowers produced, and the amount of residue in the cream gun.

[0237] Take photos to observe the morphological characteristics of the snow top made from whipped cream A1 at 0 min of extrusion. Figure 1a ;

[0238] Take photos to observe the morphological characteristics of the snow top made from whipped cream A1 after extrusion for 5 minutes. Figure 1b ;

[0239] Take photos to observe the morphological characteristics of the snow top made from whipped cream A1 after extrusion for 10 minutes. Figure 1c ;

[0240] Take photos to observe the morphological characteristics of the snow top made from whipped cream A2 at 0 min of extrusion. Figure 2a ;

[0241] Take photos to observe the morphological characteristics of the snow top made from whipped cream A2 after 5 minutes of extrusion. Figure 2b ;

[0242] Take photos to observe the morphological characteristics of the snow top made from whipped cream A2 after extrusion for 10 minutes. Figure 2c ;

[0243] Take photos to observe the morphological characteristics of the snow top made from whipped cream A3 at 0 min of extrusion. Figure 3a ;

[0244] Take photos to observe the morphological characteristics of the snow top made from whipped cream A3 after extrusion for 5 minutes. Figure 3b ;

[0245] Take photos to observe the morphological characteristics of the snow top made from whipped cream A3 after extrusion for 10 minutes. Figure 3c ;

[0246] Take photos to observe the morphological characteristics of the snow top made from whipped cream A4 at 0 min of extrusion. Figure 4a ;

[0247] Take photos to observe the morphological characteristics of the snow top made from whipped cream A4 after extrusion for 5 minutes. Figure 4b ;

[0248] Take photos to observe the morphological characteristics of the snow top made from whipped cream A4 after extrusion for 10 minutes. Figure 4c ;

[0249] Take photos to observe the morphological characteristics of the snow top made from whipped cream A5 at 0 min of extrusion. Figure 5a ;

[0250] Take photos to observe the morphological characteristics of the snow top made from whipped cream A5 after extrusion for 5 minutes. Figure 5b ;

[0251] Take photos to observe the morphological characteristics of the snow top made from whipped cream A5 after extrusion for 10 minutes. Figure 5c ;

[0252] Take photos to observe the morphological characteristics of the snow top made from whipped cream A6 at 0 min of extrusion. Figure 6a ;

[0253] Take photos to observe the morphology of the snow top made from whipped cream A6 after 5 minutes of extrusion. Figure 6b ;

[0254] Take photos to observe the morphological characteristics of the snow top made from whipped cream A6 after extrusion for 10 minutes. Figure 6c ;

[0255] Take photos to observe the morphological characteristics of the snow top made from whipped cream A7 at 0 min of extrusion. Figure 7a ;

[0256] Take photos to observe the morphological characteristics of the snow top made from whipped cream A7 after extrusion for 5 minutes. Figure 7b ;

[0257] Take photos to observe the morphology of the snow top made from whipped cream A7 after 10 minutes of extrusion. Figure 7c ;

[0258] Take photos to observe the morphological characteristics of the snow top made from whipped cream A8 at 0 min of extrusion. Figure 8a ;

[0259] Take photos to observe the morphological characteristics of the snow top made from whipped cream A8 after extrusion for 5 minutes. Figure 8b ;

[0260] Take photos to observe the morphological characteristics of the snow top made from whipped cream A8 after extrusion for 10 minutes. Figure 8c ;

[0261] Take photos to observe the morphological characteristics of the snow top made from whipped cream A9 at 0 min of extrusion. Figure 9a ;

[0262] Take photos to observe the morphological characteristics of the snow top made from whipped cream A9 after 5 minutes of extrusion. Figure 9b ;

[0263] Take photos to observe the morphological characteristics of the snow top made from whipped cream A9 after extrusion for 10 minutes. Fig.9c ;

[0264] Take photos to observe the morphological characteristics of the snow top made from whipped cream A10 at 0 min of extrusion. Fig.10a ;

[0265] Take photos to observe the morphological characteristics of the snow top made from whipped cream A10 after extrusion for 5 minutes. Fig.10b ;

[0266] Take photos to observe the morphological characteristics of the snow top made from whipped cream A10 after extrusion for 10 minutes. Fig.10c ;

[0267] Take photos to observe the morphological characteristics of the snow top made from whipped cream B1 at 0 min of extrusion. Fig.11a ;

[0268] Take photos to observe the morphological characteristics of the snow top made from whipped cream B1 after extrusion for 5 minutes. Fig.11b ;

[0269] Take photos to observe the morphological characteristics of the snow top made from whipped cream B1 after extrusion for 10 minutes. Fig.11c ;

[0270] Take photos to observe the morphological characteristics of the snow top made from whipped cream B2 at 0 min of extrusion. Fig.12a ;

[0271] Take photos to observe the morphological characteristics of the snow top made from whipped cream B2 after 5 minutes of extrusion. Figure 12b ;

[0272] Take photos to observe the morphological characteristics of the snow top made from whipped cream B2 after extrusion for 10 minutes. Fig.12c ;

[0273] Take photos to observe the morphological characteristics of the snow top made from whipped cream B3 at 0 min of extrusion. Fig.13a ;

[0274] Take photos to observe the morphological characteristics of the snow top made from whipped cream B3 after extrusion for 5 minutes. Fig.13b ;

[0275] Take photos to observe the morphological characteristics of the snow top made from whipped cream B3 after extrusion for 10 minutes. Fig.13c .

[0276] Record the number of snow tops made using each type of whipped cream and the mass of whipped cream remaining in the cream gun, and fill in Table 4.

[0277] Table 4 Record of number of flowers and residual quality

[0278]

[0279]

[0280] In this test example, the more whipped cream pieces are produced and the lower the residual amount is, the higher the yield of whipped cream is.

[0281] It can be seen from Table 4 that under room temperature (25°C) storage conditions, at different storage times, the snow tops made with whipped cream A1-A10 have clearer patterns and textures than those made with whipped cream B1-B3, and the surface is dry without obvious water or melting phenomena. At the same time, whipped cream A1-A10 produces more cakes, less residue, and a higher yield than whipped cream B1-B3.

[0282] 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 kind of light cream, It is characterized in that The whipped cream is prepared using raw materials consisting of animal fat, raw milk, and a thickener; The whipped cream is prepared by a method comprising the following steps: Mixing the first mixture including the raw milk and the thickener with the animal fat, and homogenizing the mixed system to obtain the light cream; The temperature of the animal fat is 6-14°C.

2. The whipped cream according to claim 1, It is characterized in that The animal fat is light cream, the raw milk is skimmed milk, the thickener is carrageenan, and the fat content of the light cream is 37-40%.

3. The whipped cream according to claim 1 or 2, It is characterized in that The whipped cream is prepared using the following raw materials: Based on the total weight of raw materials: 85-94wt% of cream, 6-13wt% of skim milk, and 0.004-0.01wt% of carrageenan.

4. A method for preparing the light cream according to any one of claims 1 to 3, It is characterized in that The following steps are involved: Mixing the first mixture including the raw milk and the thickener with the animal fat, and homogenizing the obtained mixed system to obtain the light cream; The temperature of the animal fat is 6-14°C.

5. The preparation method according to claim 4, It is characterized in that The thickener is dissolved using the raw material milk to obtain the first mixture.

6. The preparation method according to claim 4 or 5, It is characterized in that The temperature of the raw milk and the first mixture is 40-60°C.

7. The preparation method according to any one of claims 4 to 6, It is characterized in that The primary pressure of the homogenization process is 20-70 bar, and the secondary pressure is 10-20 bar.

8. The preparation method according to any one of claims 4 to 7, It is characterized in that The method further comprises subjecting the mixed system consisting of the raw milk and the thickener to a first shear stirring treatment to obtain the first mixture, wherein the treatment speed of the first shear stirring treatment is 800-1500 rpm and the treatment time is 10-15 min.

9. The preparation method according to any one of claims 4 to 8, It is characterized in that The method further comprises subjecting the mixed system consisting of the first mixture and the animal fat to a second shear stirring treatment, wherein the treatment speed of the second shear stirring treatment is 80-180 rpm and the treatment time is 5-10 minutes.

10. The preparation method according to any one of claims 4 to 9, It is characterized in that The method also includes sterilizing the mixed system consisting of the first mixture and the animal fat, wherein the sterilization temperature is 140-147° C. and the treatment time is 3-8 seconds.

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