Emulsification-period-free single cream product and preparation method thereof

Abstract

The invention provides a single cream product without an emulsifying period and a preparation method thereof, and the single cream product comprises the following raw materials in parts by mass: 70-90 parts of single cream; 10 to 30 parts of cow milk; 0.01 part to 0.1 part of glutamine transaminase (TG enzyme); the total fat content in the raw materials is 32 wt.%-45 wt.%. No colloid is added, and casein and whey protein are crosslinked by adding a proper amount of TG enzyme, so that the product has certain stability and viscosity, the shelf life stability and initial whipping hardness of the product are improved, the emulsification period of the product is shortened, and the mouth melting property of the product is better. The problems that when no colloid is added, the sample viscosity is small, fat floating and water bleeding are prone to occurring, the whipping time is long, the hardness is small, and the emulsifying period is long are solved at the same time; and the addition of the emulsifier and the stabilizer needs a long emulsification period.

Description

Technical Field

[0001] The present invention relates to the technical field of cream products, and particularly to a cream product without an emulsification period and a preparation method thereof. Background Art

[0002] Currently, the light cream or cream products on the market all contain various emulsifiers, stabilizers, and one or more colloids will also be used. The presence of the colloid can ensure that the prepared cream product has a certain viscosity and stability. However, after ultra-high temperature sterilization, the effect of the colloid weakens, and the product becomes significantly thinner, thus affecting the product stability, and easily showing a large amount of water separation, resulting in poor application performance of the product, such as obvious splashing during the whipping process, longer whipping time, the hardness of the paste not meeting the requirements, insufficient stability of the piped pattern for 24 hours, etc. In addition, most light cream products, due to the addition of emulsifying stabilizers, need to go through an emulsification period of 1 to 2 months after leaving the production line to meet the application effect, resulting in increased storage costs and inability to be used immediately upon retrieval.

[0003] To solve the above problems, if the colloid in the light cream or cream product is removed, due to the small viscosity and large particle size of the product, the floating rate of fat globules increases significantly, and it is more likely to occur fat floating and water separation problems during the shelf life, and even obvious caking on the upper layer and significantly poor fluidity and other phenomena occur. During the application process, the whipping time is long, obvious splashing occurs during whipping, and the hardness is not high just after leaving the production line, unable to meet the 24h piped pattern requirements, and there is still the problem of the emulsification period. Summary of the Invention

[0004] In view of this, the present invention provides a cream product without an emulsification period and a preparation method thereof. By adding an appropriate amount of TG enzyme to crosslink casein and whey protein therein, the product has a certain stability and viscosity, improves the shelf life stability and initial whipping hardness of the product, shortens the emulsification period of the product, and has better palatability.

[0005] To solve the technical problems raised in the background art, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a cream product without an emulsification period. Calculated by mass fraction, the cream product includes the following raw materials:

[0007] 70 parts to 90 parts of cream;

[0008] 10 parts to 30 parts of cow milk;

[0009] 0.01 part to 0.1 part of transglutaminase (TG enzyme);

[0010] And the total fat content in the raw materials is 32wt.% to 45wt.%.

[0011] Furthermore, the enzyme activity of the transglutaminase is not less than 120 U.

[0012] Furthermore, the milk is one or more of raw milk, pasteurized milk, whole milk or skim milk.

[0013] Furthermore, the total fat content in the raw materials is 35 wt.% to 40 wt.%.

[0014] Furthermore, it includes the following steps:

[0015] Heat the whipped cream and the milk to 40 - 60 °C;

[0016] Take 30 wt.% - 70 wt.% of the heated whipped cream and 30 wt.% - 70 wt.% of the heated milk and mix them, add the transglutaminase and stir to mix;

[0017] Keep the mixed sample at 40 - 60 °C for 30 - 60 min;

[0018] Stir and mix the material liquid after heat preservation with the remaining whipped cream and milk;

[0019] Sterilize;

[0020] Homogenize.

[0021] Furthermore, after adding the transglutaminase, stir at a speed of 50 - 180 revolutions per minute for 5 - 10 min; and / or stir the material liquid after heat preservation with the remaining whipped cream and milk at a speed of 50 - 180 revolutions per minute for 5 - 10 min.

[0022] Furthermore, take 50 wt.% of the heated whipped cream and 50 wt.% of the heated milk and mix them.

[0023] Furthermore, the sterilization adopts immersion sterilization, and the ultra-high temperature sterilization is carried out at 141 - 145 °C for 4 - 7 s, and adjust the vacuum degree of the flash evaporation chamber to make the outlet temperature of the flash evaporation chamber at 65 - 75 °C.

[0024] Furthermore, the homogenization pressure for homogenization is 20 - 70 bar for the first stage pressure and 10 - 20 bar for the second stage pressure.

[0025] Furthermore, the homogenized sample is cooled to 18 - 28 °C and then subjected to aseptic canning, and stored at 2 - 8 °C. The beneficial effects of the above technical solutions of the present invention are as follows:

[0026] In the fresh cream product without an emulsification period of the present invention, no colloid is added. By adding an appropriate amount of TG enzyme, casein and whey protein in it are cross-linked, so that the product has a certain stability and viscosity, improving the shelf-life stability and initial whipping hardness of the product, shortening the emulsification period of the product, and having a better mouthfeel. In addition, as a processing aid, TG enzyme can not appear in the product ingredient list, playing a role in cleaning the label. The present invention simultaneously solves the problems existing when no colloid is added, such as small sample viscosity, easy occurrence of fat floating and water separation, long whipping time, small hardness, and long emulsification period; as well as the problem of a long emulsification period required when adding emulsifiers and stabilizers. Description of the Drawings

[0027] Figure 1 It is the piping photo of the fresh cream sample in Example 1 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0028] Figure 2 It is the piping photo of the fresh cream sample in Example 2 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0029] Figure 3 It is the piping photo of the fresh cream sample in Example 3 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0030] Figure 4 It is the piping photo of the fresh cream sample in Example 4 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0031] Figure 5 It is the piping photo of the fresh cream sample in Example 5 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0032] Figure 6 It is the piping photo of the fresh cream sample in Comparative Example 1 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0033] Figure 7 It is the piping photo of the fresh cream sample in Comparative Example 3 (wherein, A is the piping state of the fresh cream sample 24 hours after 3 days of production; B is the piping state of the fresh cream sample 24 hours after 2 months of production);

[0034] Figure 8Photographs of the piped whipped cream samples in Comparative Example 4 (where A is the piped state of the whipped cream sample 3 days after production for 24 hours; B is the piped state of the whipped cream sample 2 months after production for 24 hours);

[0035] Figure 9 Photographs of the piped whipped cream samples in Comparative Example 5 (where A is the piped state of the whipped cream sample 3 days after production for 24 hours; B is the piped state of the whipped cream sample 2 months after production for 24 hours);

[0036] Figure 10 Photographs of the piped whipped cream samples in Comparative Example 6 (where A is the piped state of the whipped cream sample 3 days after production for 24 hours; B is the piped state of the whipped cream sample 2 months after production for 24 hours);

[0037] Figure 11 Photographs of the piped whipped cream samples in Comparative Example 7 (where A is the piped state of the whipped cream sample 3 days after production for 24 hours; B is the piped state of the whipped cream sample 2 months after production for 24 hours). Detailed implementation mode

[0038] To further understand the present invention, the preferred implementation modes of the present invention will be described below in conjunction with embodiments. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than limiting the present invention.

[0039] In a first aspect, the present invention provides a whipped cream product without an emulsification period. Calculated by mass fraction, the whipped cream product includes the following raw materials:

[0040] 70 to 90 parts of whipped cream;

[0041] 10 to 30 parts of cow's milk;

[0042] 0.01 to 0.1 part of transglutaminase (TG enzyme);

[0043] And the total fat content in the raw materials is 32 wt.% to 45 wt.%.

[0044] According to some embodiments of the present invention, the enzyme activity of the transglutaminase is not less than 120 U.

[0045] According to some embodiments of the present invention, the total fat content in the raw materials is 35 wt.% to 40 wt.%.

[0046] The fat content of domestic fresh cream products is usually around 35 wt.%. Appropriately increasing the fat content can ensure a rich milk flavor and improve the application performance of the products. Transglutaminase (TG enzyme) is a monomeric protein with an active center, consisting of 331 amino acids and having a molecular weight of approximately 38,000. It can catalyze the covalent cross-linking of protein polypeptides, mainly forming disulfide bond cross-links through the interaction of sulfhydryl groups on its side chains, forming a stable "hand-in-hand" structure, thereby affecting the secondary and tertiary structures of proteins, enhancing the stability of the peptide chain spatial structure, and improving the stability of protein molecules against external factors. In the present invention, no colloid is added. By adding an appropriate amount of TG enzyme, casein and whey protein in it are cross-linked, so that the product has a certain stability and viscosity, improves the stability of the product shelf life and the initial whipping hardness, shortens the emulsification period of the product, and has a better mouthfeel. In addition, as a processing aid, TG enzyme can not appear in the product ingredient list, playing a role in cleaning the label. The present invention simultaneously solves the problems of small sample viscosity, easy occurrence of fat floating and water separation, long whipping time, small hardness, and long emulsification period when no colloid is added; and the problem of a long emulsification period required when adding emulsifiers and stabilizers.

[0047] The fat index in this product is mainly provided by the fresh cream raw material. The protein content of the product cannot be standardized. The higher the fat content of the product, the greater the amount of fresh cream required and the lower the amount of milk, and the lower the total protein content in the product. The present invention uses pure animal-derived fat, with a fat content of 30 wt.% - 45%, preferably 35 wt.% - 40%. It can improve the application performance of the product. Usually, a relatively high fat content is required as a framework to maintain the stability of piping. With a high fat content, it can promote the rapid coalescence of fat globules during whipping, forming a dense crystalline network structure, shortening the whipping time, and improving the piping stability of the product.

[0048] In a second aspect, the present invention provides a method for preparing the fresh cream product as described above, comprising the following steps:

[0049] Heat the fresh cream and the milk to 40 - 60 °C;

[0050] Take 30 wt% - 70 wt% of the heated fresh cream and 30 wt% - 70 wt% of the heated milk and mix them, add the transglutaminase enzyme and stir to mix;

[0051] Keep the mixed sample at 40 - 60 °C for 30 - 60 min;

[0052] Stir and mix the liquid material after heat preservation with the remaining fresh cream and milk;

[0053] Sterilize;

[0054] Homogenize.

[0055] In the present invention, replacing the colloid with TG enzyme makes the size of fat globules particularly important due to different degrees of protein crosslinking. During the protein crosslinking process, stable disulfide bonds are formed, relatively fixing the fat globules within a certain "area" and preventing demulsification during the floating of fat globules. Excessive coalescence of too many small fat globules within a certain "area" will form larger fat globules, thus making the system unstable. Therefore, excessive crosslinking degree will lead to too large fat globules, poor stability of the system, easy caking, resulting in a decrease in whipping rate and poor mouthfeel. Insufficient crosslinking degree, on the other hand, will lead to problems such as the product being too thin, long whipping time, high whipping rate, low hardness, and inability to meet the requirements of piping. Therefore, the addition amount, action time, action temperature, etc. of TG enzyme are all important factors affecting the present invention and need to be precisely controlled.

[0056] Specifically, in a neutral environment, when the substrate (such as casein and whey protein) and temperature are fixed, the higher the addition amount of the enzyme, the higher the efficiency of the catalytic reaction, the more crosslinked proteins per unit time, and the shorter the required holding time. TG enzyme can play a better catalytic role in the range of 0 - 60 °C. Below 0 °C, the catalytic efficiency is very low, and there is even no obvious catalytic effect. Above 60 °C, the activity will be significantly degraded and even inactivated. Through experimental verification, 40 - 60 °C is the more suitable temperature for TG enzyme to play a catalytic role. When the addition amount of the enzyme and the substrate are fixed, within the appropriate temperature range, the higher the temperature, the higher the catalytic reaction rate and the shorter the holding time. When the holding time and temperature are fixed, the higher the substrate content, the longer the required holding time. Further, there is a close relationship between the addition amount of TG enzyme, the holding time, and the temperature and the fat content of the product, that is, these three conditions affect each other and are indispensable.

[0057] During the process of replacing the colloid with TG enzyme, as the viscosity increases, the particle size value of fat globules becomes larger, and fat floating and water separation are likely to occur, resulting in a situation where the viscosity is high but the hardness is low. In the present invention, a part of the hot cream raw material is mixed with a part of the hot skim milk, TG enzyme is added, and a crosslinking reaction is carried out. After the reaction ends, it is mixed with the remaining hot cream and hot skim milk and then subjected to ultra-high temperature sterilization. At this time, the proteins in the sample undergoing the crosslinking reaction are fully crosslinked and have a relatively high viscosity. Then, another part of the thinner raw material is mixed in to reduce the viscosity of the sample, providing a more stable system for the product. At the same time, there is enough protein in the system to play an emulsifying role, quickly becoming unstable during the whipping process, with fat globules aggregating and improving the application performance of the product. That is, when the viscosity of the sample is too high, the hardness may not necessarily increase after whipping. At this time, the fat globules do not undergo demulsification, and the sample will be sheared and thinned during the whipping shear process, with a long whipping time and the hardness improvement may not be obvious. By mixing the high-viscosity and low-viscosity ones, a product with a moderate viscosity is obtained, which can not only ensure a stable system during standing but also ensure that the system quickly becomes unstable during whipping, with fat demulsification and hardness improvement.

[0058] In the preparation method provided by the present invention, only one homogenization is used, which reduces the damage to fat globules, can improve the application performance, simplifies the process, reduces energy consumption, and improves production efficiency.

[0059] According to some other embodiments of the present invention, after adding the transglutaminase, it is stirred at a speed of 50-180 revolutions per minute for 5-10 minutes; and / or the liquid material after heat preservation and the remaining fresh cream and milk are stirred at a speed of 50-180 revolutions per minute for 5-10 minutes.

[0060] According to some other embodiments of the present invention, 50 wt% of the heated fresh cream and 50 wt% of the heated milk are taken and mixed.

[0061] According to some other embodiments of the present invention, the sterilization is carried out by immersion sterilization, and the ultra-high temperature sterilization is carried out at 141-145 °C for 4-7 s, and the vacuum degree of the flash evaporation chamber is adjusted so that the outlet temperature of the flash evaporation chamber is 65-75 °C.

[0062] According to some other embodiments of the present invention, the homogenization pressure of the homogenization is 20-70 bar for the first stage pressure and 10-20 bar for the second stage pressure.

[0063] According to some other embodiments of the present invention, the homogenized sample is cooled to 18-28 °C and then subjected to aseptic canning and stored at 2-8 °C.

[0064] The present invention will be further described below through some specific embodiments.

[0065] The fresh cream used in the present invention is obtained by centrifugal separation of milk after heating, and the fat content of the fresh cream is 45%.

[0066] Example 1

[0067] (1) Raw material composition:

[0068] 84.44 parts of fresh cream; 15.5 parts of skim milk; TG enzyme: 0.06 part;

[0069] The fat content of the raw materials is 38 wt.%.

[0070] (2) Preparation method:

[0071] 1. Heating: Heat the fresh cream and skim milk to 50 °C;

[0072] 2. Mixing: After mixing 50 wt.% of the heated fresh cream and 50 wt.% of the heated skim milk, add TG enzyme and stir at 180 revolutions per minute for 5 minutes;

[0073] 3. Heat preservation: Keep the sample mixed in step 2 at 50 °C and heat it for 40 minutes;

[0074] 4. Mixing: Mix the liquid material after heat preservation in Step 3 with the remaining 50 wt.% fresh cream and 50 wt.% skim milk, and stir at 180 rpm for 5 min;

[0075] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 144 °C for 6 s, and adjust the vacuum degree of the flash evaporation chamber to make the outlet temperature of the flash evaporation chamber 75 °C;

[0076] 6. Homogenization: Homogenize the sample after sterilization in Step 5, with the homogenization pressure being 40 bar for the first stage and 20 bar for the second stage;

[0077] 7. Cooling and canning: Cool the sample, perform aseptic canning after cooling to 18 °C, and store it at 2 - 8 °C.

[0078] Example 2

[0079] (1) Raw material composition:

[0080] 80.22 parts of fresh cream; 19.68 parts of skim milk; TG enzyme: 0.1 part;

[0081] The fat content of the raw materials is 36 wt.%.

[0082] (2) Preparation method:

[0083] 1. Heating: Heat the fresh cream and skim milk to 40 °C;

[0084] 2. Mixing: Mix 50 wt.% of the heated fresh cream and 50 wt.% of the heated skim milk, then add TG enzyme, and stir at 150 rpm for 10 min;

[0085] 3. Heat preservation: Keep the mixed sample in Step 2 at 40 °C for 30 min;

[0086] 4. Mixing: Mix the liquid material after heat preservation in Step 3 with the remaining 50 wt.% fresh cream and 50 wt.% skim milk, and stir at 150 rpm for 10 min;

[0087] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 143 °C for 5 s, and adjust the vacuum degree of the flash evaporation chamber to make the outlet temperature of the flash evaporation chamber 70 °C;

[0088] 6. Homogenization: Homogenize the sample after sterilization in Step 5, with the homogenization pressure being 20 bar for the first stage and 10 bar for the second stage;

[0089] 7. Cooling and canning: Cool the sample, perform aseptic canning after cooling to 20 °C, and store it at 2 - 8 °C.

[0090] Example 3

[0091] (1) Raw material composition:

[0092] 86.88 parts of fresh cream; 13.1 parts of skim milk; TG enzyme: 0.02 part;

[0093] The fat content of the raw materials is 39 wt.%.

[0094] (2) Preparation method:

[0095] 1. Heating: Heat the cream and skim milk to 55 °C;

[0096] 2. Mixing: After mixing 50 wt.% of the heated cream and 50 wt.% of the heated skim milk, add the TG enzyme and stir at 100 rpm for 8 min;

[0097] 3. Incubation: Keep the sample after mixing in step 2 at 55 °C for 50 min;

[0098] 4. Mixing: Mix the liquid after incubation in step 3 with the remaining 50 wt.% of cream and 50 wt.% of skim milk, and stir at 100 rpm for 8 min;

[0099] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 141 °C for 7 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 70 °C;

[0100] 6. Homogenization: Homogenize the sample after sterilization in step 5, and the homogenization pressure is 50 bar for the first stage and 15 bar for the second stage;

[0101] 7. Cooling and canning: Cool the sample, perform aseptic canning after cooling to 20 °C, and store it at 2 - 8 °C.

[0102] Example 4

[0103] (1) Raw material composition:

[0104] 88.88 parts of fresh cream; 11.11 parts of skim milk; TG enzyme: 0.01 part;

[0105] The fat content of the raw materials is 40 wt.%.

[0106] (2) Preparation method:

[0107] 1. Heating: Heat the cream and skim milk to 60 °C;

[0108] 2. Mixing: After mixing 50 wt.% of the heated cream and 50 wt.% of the heated skim milk, add the TG enzyme and stir at 80 rpm for 7 min;

[0109] 3. Heat preservation: Keep the mixed sample in step 2 at 60 °C for 60 min;

[0110] 4. Mixing: Mix the liquid material after heat preservation in step 3 with the remaining 50 wt.% fresh cream and 50 wt.% skim milk, and stir at 80 r / min for 7 min;

[0111] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 145 °C for 4 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 68 °C;

[0112] 6. Homogenization: Homogenize the sample after sterilization in step 5, and the homogenization pressure is 70 bar for the first stage and 10 bar for the second stage;

[0113] 7. Cooling and canning: Cool the sample, perform aseptic canning after cooling to 28 °C, and store it at 2 - 8 °C.

[0114] Example 5

[0115] (1) Raw material composition:

[0116] 82.88 parts of fresh cream; 17.08 parts of skim milk; TG enzyme: 0.04 part;

[0117] The fat content of the raw materials is 37 wt.%.

[0118] (2) Preparation method:

[0119] 1. Heating: Heat the fresh cream and skim milk to 45 °C;

[0120] 2. Mixing: Mix 50 wt.% of the heated fresh cream and 50 wt.% of the heated skim milk, then add TG enzyme, and stir at 50 r / min for 6 min;

[0121] 3. Heat preservation: Keep the mixed sample in step 2 at 45 °C for 45 min;

[0122] 4. Mixing: Mix the liquid material after heat preservation in step 3 with the remaining 50 wt.% fresh cream and 50 wt.% skim milk, and stir at 50 r / min for 6 min;

[0123] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 143 °C for 6 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 69 °C;

[0124] 6. Homogenization: Homogenize the sample after sterilization in step 5, and the homogenization pressure is 30 bar for the first stage and 12 bar for the second stage;

[0125] 7. Cooling and canning: Cool the sample, and after cooling to 22°C, perform aseptic canning and store it at 2 - 8°C.

[0126] Comparative Example 1

[0127] (1) Raw material composition:

[0128] 84.44 parts of fresh cream; 15.557 parts of skim milk; TG enzyme: 0.003 parts;

[0129] The fat content of the raw materials is 38 wt.%.

[0130] (2) Preparation method:

[0131] 1. Heating: Heat the cream and skim milk to 50°C;

[0132] 2. Mixing: After mixing 50 wt.% of the heated cream and 50 wt.% of the heated skim milk, add TG enzyme and stir at 180 rpm for 5 min;

[0133] 3. Incubation: Keep the sample after mixing in step 2 at 50°C for 40 min;

[0134] 4. Mixing: Mix the liquid after incubation in step 3 with the remaining 50 wt.% of cream and 50 wt.% of skim milk, and stir at 180 rpm for 5 min;

[0135] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 144°C for 6 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 75°C;

[0136] 6. Homogenization: Homogenize the sample after sterilization in step 5, and the homogenization pressure is 40 bar for the first stage and 20 bar for the second stage;

[0137] 7. Cooling and canning: Cool the sample, and after cooling to 18°C, perform aseptic canning and store it at 2 - 8°C.

[0138] Comparative Example 2

[0139] (1) Raw material composition:

[0140] 80.22 parts of fresh cream; 19.58 parts of skim milk; TG enzyme: 0.2 parts;

[0141] The fat content of the raw materials is 36 wt.%.

[0142] (2) Preparation method:

[0143] 1. Heating: Heat the cream and skim milk to 40°C;

[0144] 2. Mixing: After mixing 50 wt.% of heated light cream and 50 wt.% of heated skim milk, add TG enzyme and stir at 150 rpm for 10 min;

[0145] 3. Incubation: Keep the mixed sample in step 2 at 40 °C for 30 min;

[0146] 4. Mixing: Mix the incubated liquid in step 3 with the remaining 50 wt.% of light cream and 50 wt.% of skim milk, and stir at 150 rpm for 10 min;

[0147] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 143 °C for 5 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 70 °C;

[0148] 6. Homogenization: Homogenize the sample after sterilization in step 5, with the homogenization pressure being 20 bar for the first stage and 10 bar for the second stage;

[0149] 7. Cooling and canning: Cool the sample, perform aseptic canning after cooling to 20 °C, and store it at 2 - 8 °C.

[0150] Comparative Example 3

[0151] (1) Raw material composition:

[0152] 66.67 parts of fresh light cream; 33.31 parts of skim milk; TG enzyme: 0.02 parts;

[0153] The fat content of the raw materials is 30 wt.%.

[0154] (2) Preparation method:

[0155] 1. Heating: Heat the light cream and skim milk to 55 °C;

[0156] 2. Mixing: After mixing 50 wt.% of heated light cream and 50 wt.% of heated skim milk, add TG enzyme and stir at 100 rpm for 8 min;

[0157] 3. Incubation: Keep the mixed sample in step 2 at 55 °C for 50 min;

[0158] 4. Mixing: Mix the incubated liquid in step 3 with the remaining 50 wt.% of light cream and 50 wt.% of skim milk, and stir at 100 rpm for 8 min;

[0159] 5. Sterilization: Adopt the immersion sterilization method, perform ultra-high temperature sterilization at 141 °C for 7 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 70 °C;

[0160] 6. Homogenization: Homogenize the sample after sterilization in step 5. The homogenization pressure is 50 bar for the first stage and 15 bar for the second stage.

[0161] 7. Cooling and canning: Cool the sample, and after cooling to 20 °C, perform aseptic canning and store it at 2 - 8 °C.

[0162] Comparative Example 4

[0163] (1) Raw material composition:

[0164] 88.88 parts of fresh cream; 11.12 parts of skim milk;

[0165] The fat content of the raw materials is 40 wt.%.

[0166] (2) Preparation method:

[0167] 1. Heating: Heat the cream and skim milk to 60 °C.

[0168] 2. Mixing: After mixing 50 wt.% of the heated cream and 50 wt.% of the heated skim milk, add TG enzyme and stir at 80 rpm for 7 min.

[0169] 3. Incubation: Keep the sample after mixing in step 2 at 60 °C for 60 min.

[0170] 4. Mixing: Mix the liquid after incubation in step 3 with the remaining 50 wt.% of cream and 50 wt.% of skim milk, and stir at 80 rpm for 7 min.

[0171] 5. Sterilization: Use the immersion sterilization method. Ultra-high temperature sterilization is carried out at 145 °C for 4 s, and adjust the vacuum degree of the flash chamber to make the outlet temperature of the flash chamber 68 °C.

[0172] 6. Homogenization: Homogenize the sample after sterilization in step 5. The homogenization pressure is 70 bar for the first stage and 10 bar for the second stage.

[0173] 7. Cooling and canning: Cool the sample, and after cooling to 28 °C, perform aseptic canning and store it at 2 - 8 °C.

[0174] Comparative Example 5

[0175] (1) Raw material composition:

[0176] 82.88 parts of fresh cream; 17.08 parts of skim milk; TG enzyme: 0.04 part;

[0177] The fat content of the raw materials is 37 wt.%.

[0178] (2) Preparation method:

[0179] 1. Heating: Heat the fresh cream and skim milk to 45 °C;

[0180] 2. Mixing: After mixing all the heated fresh cream and skim milk, add TG enzyme and stir at 50 revolutions per minute for 6 minutes;

[0181] 3. Incubation: Keep the sample after mixing in step 2 at 45 °C for 45 minutes;

[0182] 4. Sterilization: For the sample after incubation in step 3, use the immersion sterilization method, perform ultra-high temperature sterilization at 143 °C for 6 seconds, and adjust the vacuum degree of the flash evaporation chamber to make the outlet temperature of the flash evaporation chamber 69 °C;

[0183] 5. Homogenization: Homogenize the sample after sterilization in step 4, with the homogenization pressure being 30 bar for the first stage and 12 bar for the second stage;

[0184] 7. Cooling and canning: Cool the sample, and after cooling to 22 °C, perform aseptic canning and store it at 2 - 8 °C.

[0185] Comparative Example 6

[0186] (1) Raw material composition:

[0187] 82.88 parts of fresh cream; 17.08 parts of skim milk; TG enzyme: 0.04 part;

[0188] The fat content of the raw materials is 37 wt.%.

[0189] (2) Preparation method:

[0190] 1. Heating: Heat the fresh cream and skim milk to 45 °C;

[0191] 2. Mixing: After mixing 50 wt.% of the heated fresh cream and 50 wt.% of the heated skim milk, add TG enzyme and stir at 50 revolutions per minute for 6 minutes;

[0192] 3. Incubation: Keep the sample after mixing in step 2 at 45 °C for 45 minutes;

[0193] 4. Mixing: Mix the liquid after incubation in step 3 with the remaining 50 wt.% of fresh cream and 50 wt.% of skim milk, and stir at 50 revolutions per minute for 6 minutes;

[0194] 5. First homogenization: Homogenize the sample after mixing in step 4, with the homogenization pressure being 25 bar for the first stage and 5 bar for the second stage;

[0195] 6. Sterilization: The immersion sterilization method is adopted. Ultra-high temperature sterilization is carried out at 143 °C for 6 s, and the vacuum degree of the flash evaporation chamber is adjusted to make the outlet temperature of the flash evaporation chamber 69 °C;

[0196] 7. Second homogenization: The sample after sterilization in step 6 is homogenized. The homogenization pressure is 30 bar for the first stage and 12 bar for the second stage;

[0197] 8. Cooling and canning: The sample is cooled, and after cooling to 22 °C, aseptic canning is carried out and stored at 2 - 8 °C.

[0198] Comparative Example 7

[0199] (1) Raw material composition:

[0200] 88.88 parts of fresh cream; 11.11 parts of skimmed milk; 0.01 part of carrageenan.

[0201] The fat content of the raw materials is 40 wt.%.

[0202] (2) Preparation method:

[0203] 1. Heating: The cream and skimmed milk are heated to 60 °C;

[0204] 2. Mixing: After mixing 50 wt.% of the heated cream and 50 wt.% of the heated skimmed milk, carrageenan is added and stirred at 80 rpm for 7 min;

[0205] 3. Incubation: The sample after mixing in step 2 is kept at 60 °C for 60 min;

[0206] 4. Mixing: The liquid after incubation in step 3 is mixed with the remaining 50 wt.% of cream and 50 wt.% of skimmed milk and stirred at 80 rpm for 7 min;

[0207] 5. Sterilization: The immersion sterilization method is adopted. Ultra-high temperature sterilization is carried out at 145 °C for 4 s, and the vacuum degree of the flash evaporation chamber is adjusted to make the outlet temperature of the flash evaporation chamber 68 °C;

[0208] 6. Homogenization: The sample after sterilization in step 5 is homogenized. The homogenization pressure is 70 bar for the first stage and 10 bar for the second stage;

[0209] 7. Cooling and canning: The sample is cooled, and after cooling to 28 °C, aseptic canning is carried out and stored at 2 - 8 °C.

[0210] Test items and descriptions

[0211] A. Sensory test: Observe the fat floating, water separation, and fluidity of the product.

[0212] B. Application test.

[0213] The test items, test methods and evaluation methods are recorded in Table 1.

[0214] Table 1

[0215]

[0216]

[0217] Test Results

[0218] 1. Sensory and fat content results

[0219] Sensory test: observe the fat floating, water separation and fluidity of the product during the shelf life (4 months). The sensory results of the samples prepared in the above examples and comparative examples are recorded in Table 2.

[0220] Table 2

[0221]

[0222]

[0223] Note: —— indicates that the sample cannot be observed due to abnormality.

[0224] From the results of the sensory tests in Table 2, the following conclusions can be drawn:

[0225] (1) The above embodiments can ensure that the sensory state of the samples is normal during the shelf life, have good fluidity, and have no obvious fat floating and water separation phenomenon.

[0226] (2) Comparison between Example 1 and Comparative Example 1: The amount of TG enzyme added in Comparative Example 1 is relatively small, which has a greater impact on the sensory state of the sample. The fat floating and water separation of the sample in Comparative Example 1 during the shelf life are more obvious than those in Example 1, and the sample is very dilute, indicating that the addition of TG enzyme in the present invention needs to be within an appropriate range to achieve the sensory stability of the sample during the shelf life.

[0227] (3) Comparison of Example 2 and Comparative Example 2: There is no obvious fat floating and water separation phenomenon in Example 2 and Comparative Example 2, but the fluidity of Comparative Example 2 is worse than that of Example 2. The amount of TG enzyme added in Comparative Example 2 is significantly higher than that in Example 2, indicating that the addition of TG enzyme in the present invention needs to be within an appropriate range to achieve the sensory stability of the sample during the shelf life.

[0228] (4) Comparison of Example 3 and Comparative Example 3: The fat content of the sample in Comparative Example 3 is lower than that in Example 3. Slight fat floating and obvious water separation occur in Comparative Example 3, indicating that under the system of the present invention, fat floating and water separation are prone to occur in samples with lower fat content during the shelf life.

[0229] (5) Comparing Example 4 with Comparative Example 4: In Comparative Example 4, obvious water separation and obvious fat floating occurred, and the sample was thin. Without adding colloid and TG enzyme, the sample was thin and prone to fat floating and water separation, and the sensory stability of the sample could not be guaranteed.

[0230] (6) Comparing Example 4 with Comparative Example 7: In Comparative Example 7, obvious fat floating and slight water separation occurred, and the fluidity was poor, indicating that after the colloid (carrageenan) was treated by ultra-high temperature sterilization, the stability of the product was weakened, and the sensory stability of the sample could not be guaranteed.

[0231] (7) Comparing Example 5 with Comparative Example 5: In Comparative Example 5, obvious fat floating and water separation occurred, and the fluidity was poor, indicating that using the heat preservation process after all raw materials were melted could not guarantee the normal sensory stability of the product, while using the method of melting and heat preserving a part of the sample first and then mixing it with the remaining raw materials for feeding could guarantee the sensory stability of the sample.

[0232] (8) Comparing Example 5 with Comparative Example 6: Both Example 5 and Comparative Example 6 had normal sensory states, without fat floating and water separation, indicating that reducing one homogenization had no obvious effect on the sensory stability of the sample.

[0233] II. Viscosity and Whipping Test Results

[0234] The viscosity and whipping test results of the samples prepared in the above examples and comparative examples are recorded in Table 3.

[0235] Table 3

[0236] Experimental group Viscosity at 6℃ cp Whipping time Mouthfeel Example 1 339 4 min 28 s Good Example 2 325 5 min 14 s Good Example 3 143 6 min 03 s Good Example 4 177 5 min 47 s Good Example 5 407 5 min 40 s Good Comparative example 1 114 9 min 48 s Better Comparative example 2 —— —— —— Comparative example 3 40 11 min 07 s Good Comparative example 4 70 10 min 43 s Better Comparative example 5 2799 1 min 30 s Poor Comparative example 6 399 6 min 10 s Good Comparative example 7 839 5 min 41 s Better

[0237] Note: The viscosity value of light cream is more suitable in the range of 100 - 500 cp. —— Represents that it could not be measured due to abnormal product.

[0238] The following conclusions can be drawn from the viscosity and whipping test results in Table 3:

[0239] (1) The above examples can all ensure that the sample has appropriate viscosity and whipping time, and good mouthfeel.

[0240] (2) Comparing Example 1 with Comparative Example 1: The viscosity of Comparative Example 1 was smaller than that of Example 1, the whipping time was significantly longer, and the mouthfeel was slightly worse. It shows that under the process conditions of the present invention, adding an appropriate amount of TG enzyme can increase the viscosity of the sample, shorten the whipping time, and improve the mouthfeel of the sample.

[0241] (3) Comparing Example 2 with Comparative Example 2: Since part of Comparative Example 2 was caked and could not be whipped, it shows that adding TG enzyme in the present invention needs to be within an appropriate range to ensure that the sample has appropriate viscosity, whipping performance and good mouthfeel.

[0242] (4) Comparison between Example 3 and Comparative Example 3: The viscosity of Comparative Example 3 is lower and the whipping time is longer than that of Example 3. The fat content of the sample in Comparative Example 3 is low, indicating that under the process conditions of the present invention, samples with a lower fat content will have a lower viscosity and a longer whipping time.

[0243] (5) Comparison between Example 4 and Comparative Example 4: Compared with Example 4, Comparative Example 4 has a lower viscosity, a longer whipping time, and slightly poorer mouthfeel. Without adding carrageenan and TG enzyme, the sample is thin and the whipping time is long.

[0244] (6) Comparison between Example 4 and Comparative Example 7: The viscosity of Comparative Example 7 is high and the mouthfeel is slightly poor. Compared with adding a colloid (carrageenan), the sample with added TG enzyme has better fluidity and mouthfeel.

[0245] (7) Comparison between Example 5 and Comparative Example 5: The viscosity of the comparative example is high, the whipping time is too short, and the mouthfeel is poor, indicating that the effect of using all raw material chemical materials for heat preservation is that the viscosity of the sample is higher and the mouthfeel is poorer than that of the sample using partial chemical materials and then mixing.

[0246] (8) Comparison between Example 5 and Comparative Example 6: There is no obvious difference in viscosity, and the mouthfeel is good for both. However, the whipping time of Comparative Example 6 is slightly longer. It is considered that the first homogenization may damage the fat globule membrane, affecting the aggregation rate of fat globules during whipping, resulting in a slightly longer whipping time, indicating that only one homogenization is used in the preparation process of this system, reducing the damage to fat globules and shortening the whipping time.

[0247] III. Hardness and Piping Results (Stored at 6°C in the Refrigerator)

[0248] The hardness test results of the samples prepared in the above examples and comparative examples after whipping are recorded in Table 4. See the attached Figures 1 to 11 .

[0249] Table 4

[0250]

[0251]

[0252] Note: —— indicates that it is impossible to observe due to sample abnormality.

[0253] From the hardness test results of the samples after whipping in Table 3 and the piping state in the attached Figures 1 to 11 , the following conclusions can be drawn:

[0254] (1) After 3 days and 2 months of offline production of the samples in each of the above embodiments, under the condition of refrigerated storage (6°C), the hardness is higher than that of the samples in the comparative examples at different storage times; in addition, the patterns of the 24-hour piped flowers are clearer, the surface is dry, and there is no obvious water-like or melting phenomenon. It can be seen that within 3 days after offline production, the embodiments of the present invention have good hardness and piped flower effect without going through the emulsification period.

[0255] (2) Comparing Example 1 with Comparative Example 1: The hardness of Example 1 is relatively large 3 days after offline production, the surface is dry and the pattern is clear, while the hardness of Comparative Example 1 is relatively small 3 days after offline production, and there is water gloss and melting phenomenon in the 24-hour piped flower. The hardness of Comparative Example 1 after 2 months is smaller than the hardness of Example 1 3 days after offline production, indicating that adding an appropriate amount of TG enzyme involved in the present invention can provide higher whipping hardness and better stability.

[0256] (3) Comparing Example 2 with Comparative Example 2: When the addition amount of TG enzyme in the sample of Example 2 is significantly lower than that of Comparative Example 2, it can provide relatively high hardness and good piped flower stability. However, if the addition amount of TG enzyme is too large, the sample cannot be applied and resources are wasted.

[0257] (4) Comparing Example 3 with Comparative Example 3: The hardness of Comparative Example 3 is still relatively small during the 2-month shelf life, the piped flower has obvious water gloss and more melting, which cannot meet the application requirements, indicating that when the fat content of the sample involved is less than 30% under the process and system of the present invention, it cannot ensure that the sample has good hardness and piped flower stability in a short time.

[0258] (5) Comparing Example 4 with Comparative Example 4: The hardness of Comparative Example 4 3 days and 2 months after offline production is less than that of Example 4, and there is water gloss and melting phenomenon in the piped flower of Comparative Example 4. Without adding carrageenan and TG enzyme, the hardness of the sample is relatively small, the initial hardness cannot meet the piped flower requirements, and there is still an emulsification period. However, adding TG enzyme can ensure that the sample has higher hardness and piped flower stability initially.

[0259] (6) Comparing Example 4 with Comparative Example 7: The hardness of Example 4 is greater than that of Comparative Example 7. The hardness of the sample of Comparative Example 7 3 days after offline production cannot meet the piped flower requirements, the surface has water gloss, and the hardness after 2 months can meet the requirements. It shows that adding TG enzyme instead of colloid, the sample has no emulsification period and better stability.

[0260] (7) Comparing Example 5 with Comparative Example 5: The hardness of Comparative Example 5 is too large and the piped flower surface is rough.

[0261] (8) Comparing Example 5 with Comparative Example 6: Example 5 uses only one-stage homogenization, and the hardness of the sample is greater than that of Comparative Example 6 using two-stage homogenization, and the piped flower stability is better. One-stage homogenization can reduce the damage to fat globules, indicating that the application performance can be improved, energy consumption can be saved, and production efficiency can be increased under the process of the present invention.

[0262] The above are the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and modifications can be made, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A cream product without an emulsification period, characterized in that, calculated by mass, the cream product comprises the following raw materials: 70 to 90 parts of cream; 10 to 30 parts of milk; 0.01 to 0.1 part of transglutaminase (TG enzyme); and the total fat content in the raw materials is 32wt.% to 45wt.%.

2. The cream product according to claim 1, characterized in that, the enzyme activity of the transglutaminase is not less than 120U.

3. The cream product according to claim 1, characterized in that, the milk is one or more of raw milk, pasteurized milk, whole milk or skim milk.

4. The cream product according to claim 1, characterized in that, the total fat content in the raw materials is 35wt.% to 40wt.%.

5. A preparation method of the cream product according to any one of claims 1 to 4, characterized in that, comprises the following steps: heating the cream and the milk to 40 - 60°C; taking 30wt% - 70wt% of the heated cream and 30wt% - 70wt% of the heated milk and mixing them, adding the transglutaminase and stirring and mixing; keeping the mixed sample at 40 - 60°C for 30 - 60 min; stirring and mixing the material liquid after heat preservation with the remaining cream and milk; sterilizing; homogenizing.

6. The preparation method according to claim 5, characterized in that, after adding the transglutaminase, stirring at a speed of 50 - 180 revolutions per minute for 5 - 10 minutes; and / or stirring the material liquid after heat preservation with the remaining cream and milk at a speed of 50 - 180 revolutions per minute for 5 - 10 minutes.

7. The preparation method according to claim 5, characterized in that, taking 50wt% of the heated cream and 50wt% of the heated milk and mixing them.

8. The preparation method according to claim 5, characterized in that, the sterilization adopts immersion sterilization, and ultra-high temperature sterilization is carried out at 141 - 145°C for 4 - 7 s, adjusting the vacuum degree of the flash evaporation chamber to make the outlet temperature of the flash evaporation chamber at 65 - 75°C.

9. The preparation method according to claim 5, characterized in that, the homogenization pressure of the homogenization is 20 - 70 bar for the first stage pressure and 10 - 20 bar for the second stage pressure.

10. The preparation method according to claim 5, characterized in that, the sample after homogenization is cooled to 18 - 28°C and then subjected to aseptic canning and stored at 2 - 8°C.

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