Preparation of fresh milk compound cream and its application in baked food

Abstract

The present application relates to a kind of fresh milk composite cream and its application in baked food, belong to food technology field.The present application provides a kind of preparation method of fresh milk composite cream, its steps include, after fresh milk pasteurization, enzyme treatment, centrifugal degreasing, obtain defatted fresh milk, whey protein, lecithin, deionized water are mixed to obtain whey protein gel, preheated defatted fresh milk, such as gun protein gel, sunflower seed oil are handled to obtain emulsion, denatured starch complex is added to emulsion to obtain mixed emulsion, finally, mixed emulsion is three-stage homogenization, cooling treatment, the prepared fresh milk composite can be applied to baked food.The present application uses multiple mechanical treatment in preparation process, so that each component synergistic effect, give cream delicate taste, after homogenization, direct ice bath cooling again stationary, so that the internal structure of cream is more compact, still can maintain firm state after whipping not easy to collapse.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and relates to the creation of fresh milk compound cream and the application of the cream in baked foods. Background Art

[0002] As consumers' demand for healthy and natural foods grows, the baking industry is looking for cream substitutes with less fat and synthetic additives. Fresh milk has become an ideal base due to its natural frankincense and nutritional advantages. However, fresh milk has a high content of ingredients and traditional cream has obvious limitations in whipping, stability and storage, and further optimization is urgently needed. Summary of the Invention

[0003] The present invention aims to provide a preparation of a fresh milk compound cream and its application in baked goods. The present invention adopts a multi-step mechanical treatment in the preparation process, so that the components work synergistically and give the cream a delicate taste. After homogenization, the cream is directly cooled in an ice bath and then allowed to stand, so that the internal structure of the cream is more compact and can remain firm after being whipped and is not easy to collapse.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A method for preparing fresh milk compound cream, comprising the following steps:

[0006] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0007] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0008] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0009] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0010] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0011] Furthermore, the enzyme treatment in step 1 refers to adding 0.018-0.022wt% of lipase based on the total amount of fresh milk after sterilization, and the lipase is derived from Aspergillus oryzae, and enzymolysis is carried out at 35-37°C and pH 7.3-7.5 for 16-22 minutes to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.2-3.5wt%.

[0012] Furthermore, in step 2, the mass ratio of whey protein, lecithin and deionized water is 1:0.08-0.12:3-3.2; and the treatment refers to stirring at a speed of 50-80 rpm for 20-40 minutes and then standing at 55° C. for 2-3 hours.

[0013] Furthermore, the mass ratio of the preheated skim milk, whey protein gel and sunflower oil in step 3 is 1:0.12-0.18:0.16-0.2.

[0014] Furthermore, the preheating of the skim milk in step three refers to heating the skim milk to 48-52° C.; the treatment refers to first stirring at a speed of 2200-2800 rpm for 8-12 minutes, then stirring at a speed of 4800-5200 rpm for 4-6 minutes, and finally setting the ultrasonic frequency to 10-20 kHz, the ultrasonic power to 150-250 W, and the ultrasonication for 2-4 minutes.

[0015] Furthermore, the mass ratio of the emulsion and the modified starch complex in step 4 is 1:0.045-0.055; the modified starch complex is obtained by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.11-0.13:0.01-0.03, and stirring at 60-62°C and 750-850 rpm for 20-30 minutes.

[0016] Furthermore, the treatment in step 4 refers to stirring at 54-58° C. and 500-600 rpm for 20-30 min.

[0017] Furthermore, the three-stage homogenization in step 5 refers to homogenization at a pressure of 28-32 MPa for 2-3 minutes, homogenization at a pressure of 4-6 MPa for 4-6 minutes, and finally homogenization at a pressure of 3-4 MPa for 4-6 minutes; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 12-18 hours.

[0018] Furthermore, the fresh milk compound cream is used in baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0019] Beneficial effects of the present invention:

[0020] (1) The present invention performs enzyme treatment on fresh milk to release short-chain fatty acids, enhance the natural milk fat aroma, and contribute to the foaming and stability of subsequent whipping; by compounding whey protein and lecithin, the hydrophobic groups of lecithin are embedded in the protein network, thereby enhancing the interfacial adsorption capacity and improving the emulsification efficiency and stability; sunflower seed oil is used to improve the lubricity and fluidity while retaining the fragrance, and forming a complex flavor with the enzymatic hydrolysis frankincense; on this basis, a modified starch complex is added to exert a thickening effect.

[0021] (2) The present invention adopts multi-step mechanical treatment in the preparation process, so that the various components work synergistically to give the cream a delicate taste. After homogenization, it is directly cooled in an ice bath and then allowed to stand, so that the internal structure of the cream is more compact and can still remain firm after being whipped and is not easy to collapse. DETAILED DESCRIPTION

[0022] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0023] Example 1

[0024] A method for preparing a fresh milk compound cream, the method for preparing the fresh milk compound cream of this embodiment comprises the following steps:

[0025] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0026] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0027] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0028] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0029] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0030] The enzyme treatment in step 1 of this embodiment refers to the addition of 0.018 wt% of lipase to the total amount of the sterilized fresh milk, and the lipase is derived from Aspergillus oryzae (the lipase is purchased from Taizhou Jufengyuan Biotechnology Co., Ltd.), and enzymatic hydrolysis is carried out at 35° C. and pH 7.3 for 22 min to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.2 wt%.

[0031] The mass ratio of whey protein, lecithin, and deionized water in step 2 of this embodiment is 1:0.08:3; the treatment refers to stirring at 50 rpm for 40 minutes and then standing at 55° C. for 2 hours.

[0032] The mass ratio of the preheated skim milk, whey protein gel, and sunflower oil in step 3 of this embodiment is 1:0.12:0.16.

[0033] The preheating of the skim milk in step 3 of this embodiment refers to heating the skim milk to 48°C; the treatment refers to stirring at a speed of 2200 rpm for 12 minutes, then stirring at a speed of 4800 rpm for 6 minutes, and finally setting the ultrasonic frequency to 10 kHz, the ultrasonic power to 150 W, and the ultrasonication for 4 minutes.

[0034] The mass ratio of the emulsion and the modified starch composite in step 4 of this embodiment is 1:0.045; the modified starch composite is obtained by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.11:0.01 and stirring at 60°C and 750 rpm for 30 minutes.

[0035] The treatment in step 4 of this embodiment refers to stirring at 54° C. and 500 rpm for 30 minutes.

[0036] The three-stage homogenization in step 5 of this embodiment refers to homogenization at a pressure of 28 MPa for 3 minutes, homogenization at a pressure of 4 MPa for 6 minutes, and finally homogenization at a pressure of 3 MPa for 6 minutes; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 12 hours.

[0037] The fresh milk compound cream of this embodiment is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0038] Example 2

[0039] A method for preparing a fresh milk compound cream, the method for preparing the fresh milk compound cream of this embodiment comprises the following steps:

[0040] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0041] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0042] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0043] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0044] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0045] The enzyme treatment in step 1 of this embodiment refers to the addition of 0.019 wt% of lipase to the total amount of the sterilized fresh milk, and the lipase is derived from Aspergillus oryzae (the lipase is purchased from Taizhou Jufengyuan Biotechnology Co., Ltd.), and enzymatic hydrolysis is carried out at 35.5° C. and pH 7.3 for 20 min to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.25 wt%.

[0046] In step 2 of this embodiment, the mass ratio of whey protein, lecithin, and deionized water is 1:0.09:3.06; the treatment refers to stirring at 60 rpm for 35 minutes and then standing at 55° C. for 2.3 hours.

[0047] The mass ratio of the preheated skim milk, whey protein gel, and sunflower oil in step 3 of this embodiment is 1:0.14:0.17.

[0048] The preheating of the skim milk in step 3 of this embodiment refers to heating the skim milk to 49° C.; the treatment refers to stirring at a speed of 2400 rpm for 11 minutes, then stirring at a speed of 4900 rpm for 5.5 minutes, and finally setting the ultrasonic frequency to 12 kHz, the ultrasonic power to 180 W, and the ultrasonication for 3.5 minutes.

[0049] The mass ratio of the emulsion and the modified starch composite in step 4 of this embodiment is 1:0.048; the modified starch composite is obtained by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.115:0.015, and stirring at 60.5°C and 780 rpm for 26 minutes.

[0050] The treatment in step 4 of this embodiment refers to stirring at 55° C. and 520 rpm for 27 minutes.

[0051] The three-stage homogenization in step 5 of this embodiment refers to homogenization at a pressure of 29 MPa for 2.7 min, homogenization at a pressure of 4.5 MPa for 5.5 min, and finally homogenization at a pressure of 3.3 MPa for 5.5 min; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 14 h.

[0052] The fresh milk compound cream of this embodiment is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0053] Example 3

[0054] A method for preparing a fresh milk compound cream, the method for preparing the fresh milk compound cream of this embodiment comprises the following steps:

[0055] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0056] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0057] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0058] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0059] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0060] The enzyme treatment in step 1 of this embodiment refers to the addition of 0.02 wt% of lipase to the total amount of the sterilized fresh milk, and the lipase is derived from Aspergillus oryzae (the lipase is purchased from Taizhou Jufengyuan Biotechnology Co., Ltd.), and enzymatic hydrolysis is carried out at 36° C. and pH 7.4 for 19 minutes to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.35 wt%.

[0061] The mass ratio of whey protein, lecithin, and deionized water in step 2 of this embodiment is 1:0.1:3.1; the treatment refers to stirring at 65 rpm for 30 minutes and then standing at 55° C. for 2.5 hours.

[0062] The mass ratio of the preheated skim milk, whey protein gel, and sunflower oil in step 3 of this embodiment is 1:0.15:0.18.

[0063] The preheating of the skim milk in step 3 of this embodiment refers to heating the skim milk to 50°C; the treatment refers to stirring at a speed of 2500 rpm for 10 minutes, then stirring at a speed of 5000 rpm for 5 minutes, and finally setting the ultrasonic frequency to 15 kHz, the ultrasonic power to 200 W, and the ultrasonication for 3 minutes.

[0064] The mass ratio of the emulsion and the modified starch complex in step 4 of this embodiment is 1:0.05; the modified starch complex is obtained by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.12:0.02 and stirring at 61°C and 800 rpm for 25 minutes.

[0065] The treatment in step 4 of this embodiment refers to stirring at 56° C. and 550 rpm for 25 minutes.

[0066] The three-stage homogenization in step 5 of this embodiment refers to homogenization at a pressure of 30 MPa for 2.5 min, then at a pressure of 5 MPa for 5 min, and finally at a pressure of 3.5 MPa for 5 min; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 15 h.

[0067] The fresh milk compound cream of this embodiment is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0068] Example 4

[0069] A method for preparing a fresh milk compound cream, the method for preparing the fresh milk compound cream of this embodiment comprises the following steps:

[0070] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0071] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0072] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0073] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0074] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0075] The enzyme treatment in step 1 of this embodiment refers to the addition of 0.021 wt% lipase to the total amount of the sterilized fresh milk, and the lipase is derived from Aspergillus oryzae (the lipase is purchased from Taizhou Jufengyuan Biotechnology Co., Ltd.), and enzymatic hydrolysis is carried out at 36.5° C. and pH 7.5 for 18 min to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.4 wt%.

[0076] The mass ratio of whey protein, lecithin, and deionized water in step 2 of this embodiment is 1:0.11:3.15; the treatment refers to stirring at 70 rpm for 25 minutes and then standing at 55° C. for 2.8 hours.

[0077] The mass ratio of the preheated skim milk, whey protein gel, and sunflower oil in step 3 of this embodiment is 1:0.16:0.19.

[0078] The preheating of the skim milk in step 3 of this embodiment refers to heating the skim milk to 51°C; the treatment refers to stirring at a speed of 2600 rpm for 9 minutes, then stirring at a speed of 5100 rpm for 4.5 minutes, and finally setting the ultrasonic frequency to 16 kHz, the ultrasonic power to 220 W, and the ultrasonication for 2.5 minutes.

[0079] The mass ratio of the emulsion and the modified starch composite in step 4 of this embodiment is 1:0.052; the modified starch composite is prepared by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.125:0.025 and stirring at 61.5°C and 820 rpm for 22 minutes.

[0080] The treatment in step 4 of this embodiment refers to stirring at 57° C. and 580 rpm for 22 minutes.

[0081] The three-stage homogenization in step 5 of this embodiment refers to homogenization at a pressure of 31 MPa for 2.3 min, homogenization at a pressure of 5.5 MPa for 4.6 min, and finally homogenization at a pressure of 3.7 MPa for 4.8 min; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 16 h.

[0082] The fresh milk compound cream of this embodiment is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0083] Example 5

[0084] A method for preparing a fresh milk compound cream, the method for preparing the fresh milk compound cream of this embodiment comprises the following steps:

[0085] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0086] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0087] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0088] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0089] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0090] The enzyme treatment in step 1 of this embodiment refers to the addition of 0.022 wt% lipase to the total amount of the sterilized fresh milk, and the lipase is derived from Aspergillus oryzae (the lipase is purchased from Taizhou Jufengyuan Biotechnology Co., Ltd.), and enzymatic hydrolysis is carried out at 37° C. and pH 7.5 for 16 min to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.5 wt%.

[0091] The mass ratio of whey protein, lecithin, and deionized water in step 2 of this embodiment is 1:0.12:3.2; the treatment refers to stirring at 80 rpm for 20 minutes and then standing at 55° C. for 3 hours.

[0092] The mass ratio of the preheated skim milk, whey protein gel, and sunflower oil in step 3 of this embodiment is 1:0.18:0.2.

[0093] The preheating of the skim milk in step 3 of this embodiment refers to heating the skim milk to 52°C; the treatment refers to stirring at a speed of 2800 rpm for 8 minutes, then stirring at a speed of 5200 rpm for 4 minutes, and finally setting the ultrasonic frequency to 20 kHz, the ultrasonic power to 250 W, and ultrasonication for 2 minutes.

[0094] The mass ratio of the emulsion and the modified starch complex in step 4 of this embodiment is 1:0.055; the modified starch complex is obtained by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.13:0.03 and stirring at 62°C and 850 rpm for 20 minutes.

[0095] The treatment in step 4 of this embodiment refers to stirring at 58° C. and 600 rpm for 20 minutes.

[0096] The three-stage homogenization in step 5 of this embodiment refers to homogenization at a pressure of 32 MPa for 2 minutes, then at a pressure of 6 MPa for 4 minutes, and finally at a pressure of 4 MPa for 4 minutes; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 18 hours.

[0097] The fresh milk compound cream of this embodiment is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

[0098] Comparative Example 1

[0099] On the basis of Example 3, the whey protein in step 2 was removed and replaced with an equal weight of lecithin, and other conditions remained the same as in Example 3.

[0100] Comparative Example 2

[0101] On the basis of Example 3, the lecithin in step 2 was removed and replaced with an equal weight of whey protein. Other conditions remained the same as in Example 3.

[0102] Comparative Example 3

[0103] On the basis of Example 3, the whey protein gel in step 3 was removed and replaced with an equal weight of sunflower oil. Other conditions remained the same as in Example 3.

[0104] Comparative Example 4

[0105] On the basis of Example 3, the sunflower oil in step 3 was removed and replaced with whey protein gel of equal weight. Other conditions remained the same as in Example 3.

[0106] Comparative Example 5

[0107] On the basis of Example 3, the xanthan gum in the modified starch composite was removed and replaced with an equal weight of cassava starch. Other conditions remained the same as in Example 3.

[0108] Comparative Example 6

[0109] On the basis of Example 3, the disodium hydrogen phosphate in the modified starch composite was removed and replaced with an equal weight of cassava starch. Other conditions remained the same as in Example 3.

[0110] Comparative Example 7

[0111] On the basis of Example 3, keeping other conditions the same, the preparation of fresh milk compound cream was changed to the following steps:

[0112] Step 1: After pasteurization, fresh milk is centrifuged and defatted to obtain skimmed fresh milk;

[0113] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0114] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0115] Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0116] Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0117] Comparative Example 8

[0118] On the basis of Example 3, keeping other conditions the same, the preparation of fresh milk compound cream was changed to the following steps:

[0119] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0120] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0121] Step 3: add whey protein gel, sunflower oil, and modified starch complex to the preheated skim milk in sequence, stir at 2500 rpm for 10 min, then stir at 5000 rpm for 5 min, and finally set the ultrasonic frequency to 15 kHz and the ultrasonic power to 200 W for 3 min. After the ultrasonication, stir at 550 rpm for 25 min at 56° C. to obtain an emulsion;

[0122] Step 4: homogenize the emulsion in three stages and cool it down to obtain the product.

[0123] Comparative Example 9

[0124] On the basis of Example 3, keeping other conditions the same, the preparation of fresh milk compound cream was changed to the following steps:

[0125] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0126] Step 2: whey protein, lecithin, sunflower oil, and deionized water were added to the preheated skim milk in sequence, stirred at 65 rpm for 30 min, allowed to stand at 55°C for 2.5 h, then stirred at 2500 rpm for 10 min, stirred at 5000 rpm for 5 min, and finally ultrasonicated for 3 min at a frequency of 15 kHz and a power of 200 W to obtain an emulsion.

[0127] Step 3: adding the modified starch complex to the emulsion to obtain a mixed emulsion;

[0128] Step 4: homogenize the mixed emulsion in three stages and cool it down to obtain the product.

[0129] Comparative Example 10

[0130] On the basis of Example 3, keeping other conditions the same, the preparation of fresh milk compound cream was changed to the following steps:

[0131] Step 1: After pasteurization, the fresh milk is subjected to enzyme treatment and centrifuged for degreasing to obtain skimmed fresh milk;

[0132] Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel;

[0133] Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion;

[0134] Step 4: homogenize the emulsion in three stages and cool it down to obtain the product.

[0135] Comparative Example 11

[0136] On the basis of Example 3, keeping other conditions the same, the treatment steps in step 3 were changed to: first stirring at a rotation speed of 2500 rpm for 10 minutes, and then stirring at a rotation speed of 5000 rpm for 8 minutes.

[0137] Comparative Example 12

[0138] On the basis of Example 3, keeping other conditions the same, the processing steps in step 3 were changed to: first stirring at a speed of 2500 rpm for 15 minutes, then setting the ultrasonic frequency to 15 kHz, the ultrasonic power to 200 W, and ultrasonication for 3 minutes.

[0139] Comparative Example 13

[0140] On the basis of Example 3, keeping other conditions the same, the processing steps in step 3 were changed to: first, stirring at a speed of 5000 rpm for 15 minutes, and finally setting the ultrasonic frequency to 15 kHz, the ultrasonic power to 200 W, and ultrasonication for 3 minutes.

[0141] Comparative Example 14

[0142] On the basis of Example 3, keeping other conditions the same, the three-stage homogenization in step 4 was changed to a two-stage homogenization, specifically, homogenization at a pressure of 30 MPa for 7.5 minutes, and then homogenization at a pressure of 3.5 MPa for 5 minutes.

[0143] Comparative Example 15

[0144] On the basis of Example 3, keeping other conditions the same, the three-stage homogenization in step 4 was changed to a two-stage homogenization, specifically, homogenization at a pressure of 5 MPa for 5 minutes, and then homogenization at a pressure of 3.5 MPa for 7.5 minutes.

[0145] Comparative Example 16

[0146] On the basis of Example 3, keeping other conditions the same, the three-stage homogenization in step 4 was changed to one-stage homogenization, specifically homogenization at a pressure of 30 MPa for 12.5 min.

[0147] Comparative Example 17

[0148] On the basis of Example 3, keeping other conditions the same, the three-stage homogenization in step 4 was changed to one-stage homogenization, specifically homogenization at a pressure of 3.5 MPa for 12.5 min.

[0149] Comparative Example 18

[0150] On the basis of Example 3, the cooling treatment in step 4 was removed, and other conditions remained the same as in Example 3.

[0151] The fresh milk compound cream prepared in Examples 1-5 and Comparative Examples 1-18 was used as a sample. Three parallel samples were set up for each group of samples, and the whipping rate of the samples was tested respectively, where the whipping rate = (volume of the sample after whipping - original sample volume) / original sample volume × 100%; the whipped sample was put into a piping bag, refrigerated for 24 hours, and then piping was performed, and the standing time of the piping pattern was recorded; the above results are recorded in Table 1 below.

[0152] Table 1

[0153]

[0154]

[0155] As can be seen from Table 1, the fresh milk compound cream prepared by the present invention has a good whipping rate and can still maintain a firm state after whipping without collapsing.

[0156] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any indirect modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for preparing fresh milk compound cream, characterized in that: The preparation method of the fresh milk compound cream comprises the following steps: Step 1: pasteurizing the fresh milk, performing enzyme treatment, and centrifuging and defatting to obtain skimmed fresh milk; Step 2: mixing whey protein, lecithin and deionized water to obtain whey protein gel; Step 3: adding whey protein gel and sunflower oil to preheated skim milk in sequence to obtain an emulsion; Step 4: adding the modified starch complex to the emulsion to obtain a mixed emulsion; Step 5: homogenize the mixed emulsion in three stages and cool it down to obtain the product; The preheated skim milk in step 3 refers to heating the skim milk to 48-52° C.; the treatment refers to stirring at a speed of 2200-2800 rpm for 8-12 minutes, then stirring at a speed of 4800-5200 rpm for 4-6 minutes, and finally setting the ultrasonic frequency to 10-20 kHz, the ultrasonic power to 150-250 W, and the ultrasonication for 2-4 minutes; Step 4: The modified starch composite is prepared by mixing cassava starch, xanthan gum, and disodium hydrogen phosphate in a mass ratio of 1:0.11-0.13:0.01-0.03, and stirring at 60-62° C. and 750-850 rpm for 20-30 minutes; The three-stage homogenization in step 5 refers to homogenization at a pressure of 28-32 MPa for 2-3 minutes, then homogenization at a pressure of 4-6 MPa for 4-6 minutes, and finally homogenization at a pressure of 3-4 MPa for 4-6 minutes; the cooling treatment refers to rapid ice bathing to 4°C and then standing for 12-18 hours.

2. The method for preparing a fresh milk compound cream according to claim 1, wherein: The enzyme treatment in step 1 refers to adding 0.018-0.022wt% of lipase to the total amount of fresh milk after sterilization, and the lipase is derived from Aspergillus oryzae, and enzymatic hydrolysis is carried out at 35-37°C and pH 7.3-7.5 for 16-22 minutes to inactivate the enzyme; the fat content of the skimmed fresh milk is 3.2-3.5wt%.

3. The method for preparing a fresh milk compound cream according to claim 1, wherein: In step 2, the mass ratio of whey protein, lecithin and deionized water is 1:0.08-0.12:3-3.2; the treatment refers to stirring at a speed of 50-80 rpm for 20-40 minutes and then standing at 55° C. for 2-3 hours.

4. The method for preparing a fresh milk compound cream according to claim 1, wherein: The mass ratio of the preheated skim milk, whey protein gel and sunflower oil in step 3 is 1:0.12-0.18:0.16-0.

2.

5. The method for preparing a fresh milk compound cream according to claim 1, wherein: The mass ratio of the emulsion and the modified starch complex in step 4 is 1:0.045-0.

055.

6. The method for preparing a fresh milk compound cream according to claim 1, wherein: The treatment in step 4 refers to stirring at 54-58° C. and 500-600 rpm for 20-30 minutes.

7. An application of the fresh milk compound cream prepared by the method for preparing the fresh milk compound cream according to any one of claims 1 to 6, characterized in that: The fresh milk compound cream is applied to baked foods, including decorated cakes, puff fillings, bread fillings, and pastry-type desserts.

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