Amino acid yoghurt cream cake, yoghurt cream and preparation method thereof

Abstract

The invention discloses an amino acid yoghurt cream cake which is composed of a cake body, yoghurt cream and a decorative material, and the yoghurt cream comprises water, fully hydrogenated vegetable oil / refined vegetable oil, yoghurt, glucose, glucose syrup, whey powder, white granulated sugar, concentrated whey protein, maltodextrin, yoghurt powder, milk powder and an emulsifier in percentage by mass. A thickener and an acidity regulator. Wherein the emulsifying agent is prepared from lecithin, polysorbate, mono / diglycerol fatty acid ester and polyglycerol fatty acid ester. According to the present invention, the yogurt, the yoghurt powder, the milk powder, the whey powder, the concentrated whey protein and other components are added to the cream component so as to provide rich amino acids, the fresh sour taste, the rich probiotics and the milk flavor for the cake or the cream, and the nutritional components of the cake are increased; the compound emulsifier, the thickening agent and the acidity regulator are applied to the yogurt cream together, so that the whipping performance can be remarkably improved, the whipping rate is up to 3.5, and the stability is good after the yogurt cream is refrigerated for 72 hours.

Description

Technical Field

[0001] The present invention relates to an amino acid yogurt cream cake, yogurt cream and a preparation method thereof, belonging to the technical field of amino acid products. Background Art

[0002] Amino acids, as the basic units that make up proteins, play a crucial role in the human body. They are involved in many physiological processes of the human body, such as metabolism, immune regulation, cell repair and growth, etc. Given the important nutritional characteristics of amino acids, incorporating them into foods has become an effective way to improve the nutritional value of foods. Amino acid cakes have emerged under such a background. By adding raw materials rich in amino acids during the production process, consumers can supplement a variety of essential amino acids while enjoying the delicious taste, meeting the body's nutritional needs, and receiving extensive attention in the food market.

[0003] In the production of amino acid cakes, yogurt cream is often used as a raw material to endow the cakes with unique flavors and textures. As a new type of dairy product, yogurt cream is gradually favored by consumers because it contains probiotics, lower fat, and higher nutritional value. The addition of yogurt not only brings a fresh sour taste and abundant probiotics but also increases the nutritional components of the cakes. Currently, yogurt cream is usually prepared in two ways. One is the fermentation method, that is, adding a fermenting agent to the cream raw materials and making cream through fermentation. This method has a cumbersome operation process when preparing yogurt cream, resulting in low cream production efficiency. Another method for preparing yogurt cream is the direct mixing method, that is, directly mixing the raw materials for making yogurt and cream and making it according to the conventional cream production process. Although this method can greatly shorten the cream production process and improve the cream production efficiency, when the acidity of the yogurt cream prepared by this method is too high under low pH conditions, the milk fat globule membrane is easily broken, resulting in layering or flavor fluctuations during the storage of the product. On the other hand, the whipping performance of the yogurt cream prepared by this method is poor, and it is difficult to reach the ideal whipped state through conventional whipping operations, unable to form a delicate and fluffy texture, resulting in the lack of the proper softness and denseness in the taste of the produced amino acid cakes. Moreover, the stability of the yogurt cream also decreases significantly, and oil-water separation is likely to occur, which not only affects the appearance of the cakes, making the surface of the cakes may appear uneven, greasy, etc., but also seriously shortens the shelf life of the product and reduces the product quality.

[0004] There are already many methods for improving the whipping performance and stability of cream under acidic conditions. For example, Patent CN 107006618B discloses a method for preparing a mixed animal and vegetable yogurt-resistant cream, which improves the whipping performance and stability of cream by mixing vegetable oil, milk fat, compound emulsifier and acidity regulator. Although the cream prepared by this method has good whipping performance, this cream does not involve mixing with yogurt, and it is impossible to know the whipping performance and stability of the cream when mixed with yogurt and in the presence of yogurt. Moreover, this patent only gives the stability of the cream after storage for 24 hours, and it is impossible to know what level its stability can reach. Patent CN 111227054A discloses a method for preparing a yogurt vegetable fat cream, which improves the whipping performance and stability of the yogurt cream by compounding substances such as self-made yogurt base material, compound emulsifier, thickener, acidity regulator, and flavoring agent. Although the yogurt cream prepared by this method has good whipping performance, its stability under low pH conditions still needs to be improved. In addition, the cream prepared by this method does not contain nutritional components such as acid milk powder and milk powder, and the nutritional value of the cream is relatively low.

[0005] In summary, when making amino acid cakes with yogurt cream, due to the poor whipping performance and stability of the yogurt cream under low pH conditions, the products have deficiencies in terms of taste, appearance, shelf life, etc. Therefore, developing a whipping cream with high nutritional value, good stability under low pH conditions and suitable for amino acid yogurt cream cakes has become the research focus. Summary of the Invention

[0006] In view of the above problems, the object of the present invention is to provide an amino acid yogurt cream cake. By adding yogurt, acid milk powder, milk powder, whey powder and concentrated whey protein to the cream component, rich amino acids are provided for the cake. By optimizing the formula of the yogurt cream applied to the cream cake and the cream preparation method, an amino acid cream cake with high nutritional value, good stability and good cream whipping property is obtained, so as to solve the problems such as poor cake stability and short shelf life caused by the poor stability and low whipping performance of the yogurt cream in the existing amino acid yogurt cream cakes under low pH value environment.

[0007] For the above purpose, the present invention first provides an amino acid yogurt cream cake, which is composed of a cake body, yogurt cream and decorative materials. By mass percentage, the yogurt cream includes 35-45% of water, 15-30% of fully hydrogenated vegetable oil / refined vegetable oil, 8-15% of yogurt, 8-12% of glucose, 5-8% of glucose syrup, 2-4% of whey powder, 2-3% of granulated sugar, 0.3-1% of concentrated whey protein, 2-4% of maltodextrin, 1-1.5% of acid milk powder, 1-1.5% of milk powder, 0.6-1.5% of emulsifier, 0.1-1.2% of thickener and 0.5-2.3% of acidity regulator; wherein, the emulsifier is composed of 0.01-0.2% of lecithin, 0.2-0.3% of polysorbate, 0.2-0.4% of mono- and diglycerol fatty acid esters, and 0.1-0.6% of polyglycerol fatty acid esters.

[0008] In an embodiment of the present invention, by mass percentage, the yogurt cream includes 35-45% of water, 15-30% of fully hydrogenated vegetable oil / refined vegetable oil, 8-15% of yogurt, 8-12% of glucose, 5-8% of glucose syrup, 2-4% of whey powder, 2-3% of granulated sugar, 0.3-1% of concentrated whey protein, 2-4% of maltodextrin, 1-1.5% of acid milk powder, 1-1.5% of milk powder, 0.8-1.5% of emulsifier, 0.5-1.2% of thickener and 0.8-2.1% of acidity regulator; wherein, the emulsifier is composed of 0.1-0.2% of lecithin, 0.2-0.3% of polysorbate, 0.2-0.4% of mono- and diglycerol fatty acid esters, and 0.4-0.6% of polyglycerol fatty acid esters.

[0009] In an embodiment of the present invention, by mass percentage, the acidity regulator is composed of 0.05-0.6% of trisodium citrate, 0.2-0.3% of citric acid, 0.05-0.4% of potassium citrate, 0.1-0.5% of lactic acid, 0.1-0.2% of sodium lactate, and 0.05-0.5% of dipotassium hydrogen phosphate.

[0010] In an embodiment of the present invention, by mass percentage, the acidity regulator is composed of 0.05-0.6% of trisodium citrate, 0.2-0.3% of citric acid, 0.05-0.4% of potassium citrate, 0.1-0.5% of lactic acid, 0.1-0.2% of sodium lactate, and 0.05-0.5% of dipotassium hydrogen phosphate.

[0011] In an embodiment of the present invention, by mass percentage, the thickener includes 0.1-0.2% of gellan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of xanthan gum, and 0.3-0.4% of hydroxypropyl methylcellulose.

[0012] In one embodiment of the present invention, the raw materials of the cake body include eggs, flour, vegetable oil, milk, sugar, etc., and the cake body is prepared according to the preparation process of conventional cakes.

[0013] In one embodiment of the present invention, the decoration materials include fruits, chocolates, nuts, biscuits and other decoration materials such as decorative jams, whipped cream, and wafer paper, etc.

[0014] The present invention also provides a yogurt cream applied to the above amino acid yogurt cream cake. By mass percentage, the yogurt cream includes 35 - 45% of water, 15 - 30% of fully hydrogenated vegetable oil / refined vegetable oil, 8 - 15% of yogurt, 8 - 12% of glucose, 5 - 8% of glucose syrup, 2 - 4% of whey powder, 2 - 3% of white granulated sugar, 0.3 - 1% of concentrated whey protein, 2 - 4% of maltodextrin, 1 - 1.5% of acid milk powder, 1 - 1.5% of milk powder, 0.6 - 1.5% of emulsifier, 0.1 - 1.2% of thickener, and 0.5 - 2.3% of acidity regulator; wherein, the emulsifier consists of 0.01 - 0.2% of lecithin, 0.2 - 0.3% of polysorbate, 0.2 - 0.4% of mono- and diglycerol fatty acid esters, and 0.1 - 0.6% of polyglycerol fatty acid esters.

[0015] In one embodiment of the present invention, by mass percentage, the yogurt cream includes 35 - 45% of water, 15 - 30% of fully hydrogenated vegetable oil / refined vegetable oil, 8 - 15% of yogurt, 8 - 12% of glucose, 5 - 8% of glucose syrup, 2 - 4% of whey powder, 2 - 3% of white granulated sugar, 0.3 - 1% of concentrated whey protein, 2 - 4% of maltodextrin, 1 - 1.5% of acid milk powder, 1 - 1.5% of milk powder, 0.8 - 1.5% of emulsifier, 0.5 - 1.2% of thickener, and 0.8 - 2.1% of acidity regulator; wherein, the emulsifier consists of 0.1 - 0.2% of lecithin, 0.2 - 0.3% of polysorbate, 0.2 - 0.4% of mono- and diglycerol fatty acid esters, and 0.4 - 0.6% of polyglycerol fatty acid esters.

[0016] In one embodiment of the present invention, by mass percentage, the acidity regulator consists of 0.05 - 0.6% of trisodium citrate, 0.2 - 0.3% of citric acid, 0.05 - 0.4% of potassium citrate, 0.1 - 0.5% of lactic acid, 0.1 - 0.2% of sodium lactate, and 0.05 - 0.5% of dipotassium hydrogen phosphate.

[0017] In one embodiment of the present invention, by mass percentage, the acidity regulator consists of 0.1 - 0.6% of trisodium citrate, 0.2 - 0.3% of citric acid, 0.1 - 0.4% of potassium citrate, 0.1 - 0.5% of lactic acid, 0.1 - 0.2% of sodium lactate, and 0.1 - 0.5% of dipotassium hydrogen phosphate.

[0018] In one embodiment of the present invention, by mass percentage, the thickener includes 0.1-0.2% of gellan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of xanthan gum, and 0.3-0.4% of hydroxypropyl methylcellulose.

[0019] The present invention also discloses a method for preparing the above-mentioned yogurt cream, comprising the following steps:

[0020] (1) Pretreating the acid material: Mixing trisodium citrate, citric acid, potassium citrate, lactic acid, sodium lactate, and dipotassium hydrogen phosphate, and diluting with water to obtain the acid material;

[0021] (2) Preparing the oil phase: Heating fully hydrogenated vegetable oil and / or refined vegetable oil to 60-65 °C, adding an emulsifier and a thickener, and shearing and stirring for 5 minutes to ensure complete uniformity to obtain the oil phase;

[0022] (3) Preparing the water phase: Sequentially adding glucose, glucose syrup, whey powder, granulated sugar, maltodextrin, yogurt, whey protein powder, acidified milk powder, and milk powder to hot water at 65-70 °C, and stirring until completely dissolved;

[0023] (4) Mixing: Mixing the oil phase and the water phase and stirring evenly to obtain a mixed solution;

[0024] (5) Adding the acid material: Adding the acid material in step (1) to the mixed solution in step (4) and continuously stirring evenly;

[0025] (6) Sterilization treatment: Sterilizing at 65-68 °C for 30-60 minutes;

[0026] (7) Homogenization treatment: Performing homogenization treatment on the sterilized mixed solution obtained in step (6);

[0027] (8) Cooling and quick freezing: Cooling and quickly freezing the homogenized mixed solution in step (7).

[0028] In one embodiment of the present invention, the mass ratio of the mixture of trisodium citrate, citric acid, potassium citrate, lactic acid, sodium lactate, and dipotassium hydrogen phosphate to water is 1:20.

[0029] In one embodiment of the present invention, the rotation speed during shearing in step (2) is 200-2000 rpm.

[0030] In one embodiment of the present invention, in step (5), the temperature when adding the acid material is 65-68 °C.

[0031] In one embodiment of the present invention, the homogenization pressure in step (7) is 30 / 200 bar, and the homogenization rate is 20 L / H-6 T / H.

[0032] In an embodiment of the present invention, in step (8), the cooling is carried out at a temperature of < 10 °C, the cooling rate is 20 L / H - 6 T / H, and the cooling temperature is preferably 0 - 8 °C.

[0033] In an embodiment of the present invention, in step (8), the temperature during quick-freezing is -18 to -35 °C, and the time is ≥ 48 h.

[0034] The present invention also discloses an application of the above-mentioned yogurt cream in food.

[0035] In an embodiment of the present invention, the food includes any one of bread, cake, dessert, beverage, ice cream, etc.

[0036] Beneficial effects:

[0037] (1) By adding components such as yogurt, acid milk powder, milk powder, whey powder, and concentrated whey protein to the cream component, the present invention provides rich amino acids for the cake or cream. The addition of yogurt, milk powder, and concentrated whey protein not only brings a fresh sour taste, rich probiotics, and milk fragrance, but also increases the nutritional components of the cake. At the same time, adding an emulsifier, a thickener, and a compound acidity regulator to the cream component can significantly improve the stability of the yogurt cream and cream cake in a low pH environment, maintaining stability for 12 months without flavor fluctuations or delamination.

[0038] (2) By compounding lecithin, polysorbate, mono- and diglycerol fatty acid esters, and polyglycerol fatty acid esters in a certain proportion and applying them together with a thickener and an acidity regulator to the yogurt cream, the whipping performance can be significantly improved, and the whipping rate is as high as 3.5, with good stability after refrigeration for 72 h.

[0039] (3) The yogurt cream of the present invention can be widely applied to high-end foods such as baking, desserts, and beverages, meeting the multiple needs of consumers for health, taste, and performance. Description of the drawings

[0040] Figure 1 Refers to the physical picture of the amino acid yogurt cream cake prepared by the method of Example 1 of the present invention.

[0041] Figure 2 Pictures of the yogurt cream after storage under refrigeration conditions in Example 1 and Example 2, where (a) is the picture after storage for 80 h under refrigeration conditions in Example 1, and (b) is the picture after storage for 72 h under refrigeration conditions in Example 2.

[0042] Figure 3Pictures of the yogurt cream after storage under refrigeration conditions for Comparative Example 1 and Comparative Example 11, where (a) is the picture of Comparative Example 1 after storage for 48 h under refrigeration conditions, and (b) is the picture of Comparative Example 11 after storage for 55 h under refrigeration conditions.

[0043] Figure 4 Pictures of the yogurt cream after storage under refrigeration conditions for Comparative Example 5 and Comparative Example 6, where (a) is the picture of Comparative Example 5 after storage for 28 h under refrigeration conditions, and (b) is the picture of Comparative Example 6 after storage for 24 h under refrigeration conditions. Specific implementation manners

[0044] The present invention will be further described in detail below in conjunction with specific embodiments and the accompanying drawings.

[0045] The yogurt involved in the embodiments and comparative examples of the present invention is flavored fermented milk, and specifically, Bright Yogurt of Bright Dairy is selected.

[0046] Performance test:

[0047] Whipping performance of the yogurt cream:

[0048] Cream thawing: Transfer the frozen non-dairy creamer from the freezer to the refrigerator freezer (about 4 °C) in advance and let it stand for 12 - 24 hours. After thawing, gently shake or stir it to ensure uniform texture before use.

[0049] Whipping: Pour 1 L of the thawed cream into a 7 L egg beater, start at low speed, whip at medium speed, and finish at low speed to calculate the whipping time; the whipped cream can be used for spreading, decorating or preparing mousse, etc.

[0050] Whipping multiple: The mass ratio of the non-whipped non-dairy creamer of the same volume to the whipped non-dairy creamer.

[0051] Stability test:

[0052] Refrigeration stability: Pack the whipped yogurt cream in a box or spread it on a cake, and place it in an environment with a refrigeration temperature of 2 - 8 °C and a humidity of 30 - 60% for 24 - 72 h, and observe whether there are problems such as cracking, sagging or water leakage of the cream.

[0053] Shelf life:

[0054] Store the yogurt cream under freezing conditions (≤ -18 °C), and observe whether there is any layering phenomenon or obvious flavor fluctuation in the cream. Obvious flavor fluctuation means that the flavor evaluation score is lower than 3 points.

[0055] Flavor evaluation method:

[0056] 1. Preparation before evaluation

[0057] Sample preparation: Whip the cream to a stable state according to the instructions and keep it at a uniform temperature (refrigerated or at room temperature).

[0058] Evaluation environment: An independent space without interference, at a temperature of 22 - 25°C, without peculiar smell, and with white light source to avoid visual deviation.

[0059] Panelist screening: At least 10 trained sensory panelists (familiar with the flavor characteristics of milk fat and vegetable oil).

[0060] 2. Evaluation Dimensions and Criteria

[0061]

[0062] Example 1

[0063] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% yogurt powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0064] A preparation method of a kind of yogurt cream, comprising the following steps:

[0065] (1) Pretreat the acid materials: Mix trisodium citrate, citric acid, potassium citrate, lactic acid, sodium lactate and dipotassium hydrogen phosphate to obtain a mixture, dilute it with water to obtain acid materials, and the mass ratio of the mixture to water is 1:20;

[0066] (2) Oil phase preparation: Heat the fully hydrogenated vegetable oil to 60 - 65°C, add the emulsifier and thickener, shear and stir for 5 minutes to ensure complete uniformity to obtain the oil phase;

[0067] (3) Water phase preparation: Add glucose, glucose syrup, whey powder, granulated sugar, maltodextrin, yogurt, whey protein powder, yogurt powder and milk powder to hot water at 65 - 70°C in sequence, and stir until completely dissolved;

[0068] (4) Mixing: Mix the oil phase and the water phase, and stir evenly to obtain a mixed solution;

[0069] (5) Acid ingredient addition: Add the acid ingredient in step (1) to the mixed solution in step (4), continuously stir evenly. The temperature of the mixed solution when adding the acid ingredient is 65 - 68 °C;

[0070] (6) Sterilization treatment: Sterilize at 65 - 68 °C for 30 minutes;

[0071] (7) Homogenization treatment: Perform homogenization treatment on the sterilized mixed solution obtained in step (6). The homogenization pressure is 30 / 200 bar,

[0072] (8) Cooling and quick freezing: Cool the product after homogenization in step (7) at a temperature below 10 °C, and the cooling rate is 20 L / H - 6 T / H.

[0073] A preparation method of an amino acid yogurt cream cake includes the following steps:

[0074] (1) Preparation of the cake body: The raw materials of the cake body are eggs, flour, vegetable oil, milk, and sugar. The cake body is prepared according to the conventional cake preparation process;

[0075] (2) Whipping the cream: Pour the above-mentioned yogurt cream into an oil-free and water-free container, use a whisk to disperse the yogurt cream at low speed, and then turn to medium-high speed to whip until the yogurt cream shows lines. Lift the whisk, and the cream forms a standing soft peak. At this time, the cream whipping is completed;

[0076] (3) Assembling the cake: Spread the whipped cream in step (2) on the surface and around of the cake, and the obtained cake is as Figure 1 shown.

[0077] The yogurt cream in Example 1 was tested by whipping. The whipping rate of the yogurt cream reached 3.5. It was stable for 80 h at refrigeration (2 - 8 °C) and 24 h at 25 °C; The yogurt cream was stable for 12 months in a low pH (pH = 4 - 5) environment, and there was no flavor fluctuation or layering phenomenon. Among them, low pH means that the pH of the cream itself is 4 - 5, and no obvious flavor fluctuation means that the flavor difference of the cream is not obvious during frozen storage (≤ -18 °C) (flavor evaluation 3 - 5 points).

[0078] Example 2

[0079] The difference between Example 2 and Example 1 is that the component ratios of the yogurt cream are different.

[0080] A kind of yogurt cream, calculated by mass percentage, its components include 35% water, 22% fully hydrogenated vegetable oil, 12% Bright yogurt, 10% glucose, 5% glucose syrup, 4% whey powder, 3% granulated sugar, 0.5% concentrated whey protein, 2% maltodextrin, 1.5% acid milk powder, 1% milk powder, 1.4% emulsifier, 1.1% thickener, 1.5% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.3% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.6% polyglycerol fatty acid esters; the thickener includes 0.1% gellan gum, 0.3% carrageenan, 0.3% xanthan gum, 0.4% hydroxypropyl methylcellulose; the acidity regulator includes 0.1% trisodium citrate, 0.3% citric acid, 0.4% potassium citrate, 0.4% lactic acid, 0.1% sodium lactate, 0.2% dipotassium hydrogen phosphate.

[0081] The yogurt cream in Example 2 was subjected to a whipping test, and the whipping rate of the yogurt cream was 3.6. It was stable for 72 h under refrigeration and 26 h at 25 °C; the stable period of the yogurt cream reached 13 months in a low pH environment.

[0082] Example 3

[0083] The difference between Example 3 and Example 1 is that the proportion of each component of the yogurt cream is different.

[0084] A kind of yogurt cream, calculated by mass percentage, its components include 36% water, 24% fully hydrogenated vegetable oil, 12% Bright yogurt, 8% glucose, 6% glucose syrup, 2% whey powder, 2% granulated sugar, 1% concentrated whey protein, 3% maltodextrin, 1% acid milk powder, 1% milk powder, 1.4% emulsifier, 0.7% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.3% polysorbate, 0.4% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.5% trisodium citrate, 0.4% citric acid, 0.3% potassium citrate, 0.2% lactic acid, 0.1% sodium lactate, 0.4% dipotassium hydrogen phosphate.

[0085] The yogurt cream in Example 3 was subjected to a whipping test, and the whipping rate of the yogurt cream was 3.7. It was stable for 78 h under refrigeration and 26 h at 25 °C; the stable period of the yogurt cream reached 12 months in a low pH environment.

[0086] Example 4

[0087] The difference between Example 4 and Example 1 is that the proportion of each component of the yogurt cream is different.

[0088] A kind of yogurt cream, calculated by mass percentage, its components include 45% water, 15% refined vegetable oil, 8% Bright yogurt, 12% glucose, 7% glucose syrup, 3% whey powder, 2% granulated sugar, 0.3% concentrated whey protein, 1.6% maltodextrin, 1.2% yogurt powder, 1.5% milk powder, 0.9% emulsifier, 0.6% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.1% lecithin, 0.2% polysorbate, 0.2% mono- and diglycerol fatty acid esters, 0.4% polyglycerol fatty acid esters; the thickener includes 0.1% gellan gum, 0.1% carrageenan, 0.1% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.3% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.1% sodium lactate, 0.3% dipotassium hydrogen phosphate.

[0089] The yogurt cream in Example 4 was subjected to a whipping test, and the whipping rate of the yogurt cream was 3.5. It was stable for 72 hours when refrigerated and 24 hours at 25°C; the stability period of the yogurt cream reached 12 months in a low pH environment.

[0090] Comparative Example 1

[0091] The difference between Comparative Example 1 and Example 1 is that in the yogurt cream, the components and ratios of the acidity regulator are different.

[0092] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% yogurt powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0% trisodium citrate, 0.2% citric acid, 0% potassium citrate, 0.5% lactic acid, 1.1% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0093] The yogurt cream in Comparative Example 1 was subjected to a whipping test, and the whipping rate of the yogurt cream was 3.0, it was stable for 48 hours when refrigerated and 8 hours at 25°C; the stability period of the yogurt cream reached 9 months in a low pH environment.

[0094] Comparative Example 2

[0095] The difference between Comparative Example 2 and Example 1 is that the ratios of the components of the yogurt cream are different, and the components and ratios of the acidity regulator are different.

[0096] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acidified milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.8% trisodium citrate, 0.2% citric acid, 0.2% potassium citrate, 0.5% lactic acid, 0.1% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0097] The yogurt cream in Comparative Example 2 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.9, stable for 40 h under refrigeration, and stable for 10 h at 25 °C; the stability period of the yogurt cream reached 9.5 months in a low pH environment.

[0098] Comparative Example 3

[0099] The difference between Comparative Example 3 and Example 1 lies in the different ratios of the components of the yogurt cream and the different components and ratios of the acidity regulator.

[0100] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acidified milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.8% lactic acid, 0.1% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0101] The yogurt cream in Comparative Example 3 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.5, stable for 48 h under refrigeration, and stable for 12 h at 25 °C; the stability period of the yogurt cream reached 9.5 months in a low pH environment

[0102] Comparative Example 4

[0103] The difference between Comparative Example 4 and Example 1 lies in the different ratios of the components of the yogurt cream and the different ratios of the components in the emulsifier.

[0104] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% yogurt powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.6% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.1% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0105] The yogurt cream in Comparative Example 4 was subjected to a whipping test. The whipping rate of the yogurt cream was 1.6, it was refrigerated and stable for 36 h, and stable at 25 °C for 12 h; the stability period of the yogurt cream reached 8 months in a low pH environment.

[0106] Comparative Example 5

[0107] The difference between Comparative Example 5 and Example 1 is that the mixing ratios of the components of the yogurt cream are different, and the proportions of the components in the emulsifier are different.

[0108] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% yogurt powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.1% polysorbate, 0.4% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0109] The whipping rate of the yogurt cream is 2.5, it is refrigerated and stable for 28 h, and stable at 25 °C for 8 h; the stability period of the yogurt cream reaches 8 months in a low pH environment.

[0110] Comparative Example 6

[0111] The difference between Comparative Example 6 and Example 1 is that the mixing ratios of the components of the yogurt cream are different, and the proportions of the components in the emulsifier are different.

[0112] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acid milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.3% lecithin, 0.1% polysorbate, 0.6% mono- and diglycerol fatty acid esters, 0.2% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0113] The yogurt cream in Comparative Example 6 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.8, it was refrigerated and stable for 24 h, and stable at 25 °C for 10 h; the stability period of the yogurt cream reached 8.5 months in a low pH environment.

[0114] Comparative Example 7

[0115] The difference between Comparative Example 7 and Example 1 lies in that the ratio of each component of the yogurt cream is different, and the ratio of each component in the thickener is different.

[0116] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acid milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0% gellan gum, 0.4% carrageenan, 0.2% xanthan gum, 0.3% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0117] The yogurt cream in Comparative Example 7 was subjected to a whipping test. The whipping rate of the yogurt cream was 3.0, it was refrigerated and stable for 48 h, and stable at 25 °C for 8 h; the stability period of the yogurt cream reached 9 months in a low pH environment.

[0118] Comparative Example 8

[0119] The difference between Comparative Example 8 and Example 1 lies in that the ratio of each component of the yogurt cream is different, and the ratio of each component in the thickener is different.

[0120] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acidified milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.2% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0.3% guar gum; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0121] The yogurt cream in Comparative Example 8 was subjected to a whipping test. The whipping rate of the yogurt cream was 3.2, it was stable for 56 h under refrigeration, and stable for 18 h at 25 °C; the stability period of the yogurt cream reached 10 months in a low pH environment.

[0122] Comparative Example 9

[0123] The difference between Comparative Example 9 and Example 1 is that the proportion of each component of the yogurt cream is different, and the proportion of each component in the thickener is different.

[0124] A kind of yogurt cream, calculated by mass percentage, its components include 40% water, 20% fully hydrogenated vegetable oil, 10% Bright yogurt, 10% glucose, 8% glucose syrup, 3% whey powder, 2% granulated sugar, 0.5% concentrated whey protein, 0.5% maltodextrin, 1% acidified milk powder, 1% milk powder, 1.2% emulsifier, 0.9% thickener, 1.9% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.2% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.5% polyglycerol fatty acid esters; the thickener includes 0.5% gellan gum, 0.2% carrageenan, 0.2% xanthan gum, 0% hydroxypropyl methylcellulose; the acidity regulator includes 0.4% trisodium citrate, 0.2% citric acid, 0.3% potassium citrate, 0.5% lactic acid, 0.4% dipotassium hydrogen phosphate, 0.1% sodium lactate.

[0125] The yogurt cream in Comparative Example 9 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.8, it was stable for 56 h under refrigeration, and stable for 13 h at 25 °C; the stability period of the yogurt cream reached 10 months in a low pH environment.

[0126] Comparative Example 10

[0127] The difference between Comparative Example 10 and Example 2 is that the proportion of each component of the yogurt cream is different, whey powder was omitted and replaced with milk powder.

[0128] A kind of yogurt cream, calculated by mass percentage, its components include 35% water, 22% fully hydrogenated vegetable oil, 12% Bright yogurt, 10% glucose, 5% glucose syrup, 0% whey powder, 3% granulated sugar, 0.5% concentrated whey protein, 2% maltodextrin, 1.5% acid milk powder, 5% milk powder, 1.4% emulsifier, 1.1% thickener, 1.5% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.3% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.6% polyglycerol fatty acid esters; the thickener includes 0.1% gellan gum, 0.3% carrageenan, 0.3% xanthan gum, 0.4% hydroxypropyl methylcellulose; the acidity regulator includes 0.1% trisodium citrate, 0.3% citric acid, 0.4% potassium citrate, 0.4% lactic acid, 0.1% sodium lactate, 0.2% dipotassium hydrogen phosphate.

[0129] The yogurt cream in Comparative Example 10 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.7, stable for 28 h under refrigeration, and stable for 17 h at 25°C; the stability period of the yogurt cream reached 7 months in a low pH environment.

[0130] Comparative Example 11

[0131] The difference between Comparative Example 11 and Example 2 is that the component ratios of the yogurt cream are different. The concentrated whey protein was omitted and replaced with milk powder.

[0132] A kind of yogurt cream, calculated by mass percentage, its components include 35% water, 22% fully hydrogenated vegetable oil, 12% Bright yogurt, 10% glucose, 5% glucose syrup, 4% whey powder, 3% granulated sugar, 0% concentrated whey protein, 2% maltodextrin, 1.5% acid milk powder, 1.5% milk powder, 1.4% emulsifier, 1.1% thickener, 1.5% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.3% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.6% polyglycerol fatty acid esters; the thickener includes 0.1% gellan gum, 0.3% carrageenan, 0.3% xanthan gum, 0.4% hydroxypropyl methylcellulose; the acidity regulator includes 0.1% trisodium citrate, 0.3% citric acid, 0.4% potassium citrate, 0.4% lactic acid, 0.1% sodium lactate, 0.2% dipotassium hydrogen phosphate.

[0133] The yogurt cream in Comparative Example 11 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.9, stable for 55 h under refrigeration, and stable for 17 h at 25°C; the stability period of the yogurt cream reached 9 months in a low pH environment.

[0134] Comparative Example 12

[0135] The difference between Comparative Example 12 and Example 2 is that the component ratios of the yogurt cream are different. The milk powder and concentrated whey protein were omitted and replaced with whey powder.

[0136] A kind of yogurt cream, calculated by mass percentage, its components include 35% water, 22% fully hydrogenated vegetable oil, 12% Bright yogurt, 10% glucose, 5% glucose syrup, 5.5% whey powder, 3% granulated sugar, 0% concentrated whey protein, 2% maltodextrin, 1.5% acid milk powder, 0% milk powder, 1.4% emulsifier, 1.1% thickener, 1.5% acidity regulator; among them, the emulsifier includes 0.2% lecithin, 0.3% polysorbate, 0.3% mono- and diglycerol fatty acid esters, 0.6% polyglycerol fatty acid esters; the thickener includes 0.1% gellan gum, 0.3% carrageenan, 0.3% xanthan gum, 0.4% hydroxypropyl methylcellulose; the acidity regulator includes 0.1% trisodium citrate, 0.3% citric acid, 0.4% potassium citrate, 0.4% lactic acid, 0.1% sodium lactate, 0.2% dipotassium hydrogen phosphate.

[0137] The yogurt cream in Comparative Example 12 was subjected to a whipping test. The whipping rate of the yogurt cream was 2.9, the refrigeration stability was 47 h, and the stability at 25 °C was 16 h; the stability period of the yogurt cream reached 9 months in a low pH environment.

[0138] Table 1 Whipping performance and stability of the yogurt creams of Examples 1-4 and Comparative Examples 1-12

[0139] Whipping rate Stability at 4°C refrigeration / h Stability at 25°C / h Shelf life / month Example 1 3.5 80 24 12 Example 2 3.6 72 26 13 Example 3 3.7 78 26 12 Example 4 3.5 72 24 12 Comparative Example 1 3.0 48 8 9 Comparative Example 2 2.9 40 10 9.5 Comparative Example 3 2.5 48 12 9.5 Comparative Example 4 1.6 36 12 8 Comparative Example 5 2.5 28 8 8 Comparative Example 6 2.8 24 10 8.5 Comparative Example 7 3.1 48 8 9 Comparative Example 8 3.2 56 18 10 Comparative Example 9 2.8 56 13 10 Comparative Example 10 2.7 28 17 7 Comparative Example 11 2.9 55 17 9 Comparative Example 12 2.9 47 16 9

[0140] Through various optimizations and adjustments, including the emulsification system, thickeners, the combination of acid milk powder and yogurt, and the precise use of acidity regulators, etc., the present invention effectively improves the stability and whipping performance of yogurt cream in a low pH environment, breaking through the stability bottleneck of traditional yogurt cream in a low pH environment.

[0141] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. An amino acid yogurt cream cake, characterized in that, It is composed of a cake body, yogurt cream and decoration materials. By mass percentage, the yogurt cream includes 35-45% of water, 15-30% of fully hydrogenated vegetable oil / refined vegetable oil, 8-15% of yogurt, 8-12% of glucose, 5-8% of glucose syrup, 2-4% of whey powder, 2-3% of granulated sugar, 0.3-1% of concentrated whey protein, 2-4% of maltodextrin, 1-1.5% of acid milk powder, 1-1.5% of milk powder, 0.6-1.5% of emulsifier, 0.1-1.2% of thickener and 0.5-2.3% of acidity regulator; wherein, the emulsifier is composed of 0.01-0.2% of lecithin, 0.2-0.3% of polysorbate, 0.2-0.4% of mono- and diglycerol fatty acid esters, and 0.1-0.6% of polyglycerol fatty acid esters; the raw materials of the cake body include eggs, flour, vegetable oil, milk and sugar, and the cake body is prepared according to the preparation process of conventional cakes; the decoration materials include at least one of fruits, chocolates, nuts, biscuits, jams, whipped cream and wafer paper.

2. The amino acid yogurt cream cake according to claim 1, wherein By mass percentage, the acidity regulator is composed of 0.05-0.6% of trisodium citrate, 0.2-0.3% of citric acid, 0.05-0.4% of potassium citrate, 0.1-0.5% of lactic acid, 0.1-0.2% of sodium lactate, and 0.05-0.5% of dipotassium hydrogen phosphate.

3. The amino acid yogurt cream cake according to claim 1, characterized in that, By mass percentage, the thickener includes 0.1-0.2% of gellan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of xanthan gum, and 0.3-0.4% of hydroxypropyl methylcellulose.

4. A yogurt cream applied to the amino acid yogurt cream cake described in claim 1, characterized in that, By mass percentage, the yogurt cream includes 35-45% of water, 15-30% of fully hydrogenated vegetable oil / refined vegetable oil, 8-15% of yogurt, 8-12% of glucose, 5-8% of glucose syrup, 2-4% of whey powder, 2-3% of granulated sugar, 0.3-1% of concentrated whey protein, 2-4% of maltodextrin, 1-1.5% of acid milk powder, 1-1.5% of milk powder, 0.6-1.5% of emulsifier, 0.1-1.2% of thickener and 0.5-2.3% of acidity regulator; wherein, the emulsifier is composed of 0.01-0.2% of lecithin, 0.2-0.3% of polysorbate, 0.2-0.4% of mono- and diglycerol fatty acid esters, and 0.1-0.6% of polyglycerol fatty acid esters.

5. The sour cream according to claim 4, characterized in that, By mass percentage, the acidity regulator is composed of 0.05-0.6% of trisodium citrate, 0.2-0.3% of citric acid, 0.05-0.4% of potassium citrate, 0.1-0.5% of lactic acid, 0.1-0.2% of sodium lactate, and 0.05-0.5% of dipotassium hydrogen phosphate.

6. The sour cream according to claim 4, characterized in that, By mass percentage, the thickener includes 0.1-0.2% of gellan gum, 0.1-0.3% of carrageenan, 0.1-0.3% of xanthan gum, and 0.3-0.4% of hydroxypropyl methylcellulose.

7. A method for preparing sour cream according to claim 4 to 6, characterized in that, It includes the following steps: (1) Pretreat the acid materials: Mix trisodium citrate, citric acid, potassium citrate, lactic acid, sodium lactate and dipotassium hydrogen phosphate, and dilute with water to obtain the acid materials; (2) Preparation of oil phase: Heat fully hydrogenated vegetable oil and / or refined vegetable oil to 60 - 65 °C, add emulsifier and thickener, and shear and stir at a rate of 200 - 2000 rpm for 5 minutes to ensure complete uniformity, obtaining the oil phase; (3) Preparation of water phase: Sequentially add glucose, glucose syrup, whey powder, granulated sugar, maltodextrin, yogurt, whey protein powder, acid milk powder, and milk powder to hot water at 65 - 70 °C, and stir until completely dissolved; (4) Mixing: Mix the oil phase and the water phase, and stir evenly to obtain a mixed solution; (5) Addition of acidulant: Add the acidulant in step (1) to the mixed solution in step (4), and continuously stir evenly. The temperature when adding the acidulant is 65 - 68 °C; (6) Sterilization treatment: Sterilize at 65 - 68 °C for 30 - 60 minutes; (7) Homogenization treatment: Perform homogenization treatment on the sterilized mixed solution obtained in step (6); (8) Cooling and quick freezing: Cool the homogenized mixed solution in step (7) below 10 °C and perform quick freezing.

8. The preparation method according to claim 7, characterized in that, The mass ratio of the mixture of trisodium citrate, citric acid, potassium citrate, lactic acid, sodium lactate, and dipotassium hydrogen phosphate to water is 1:

20.

9. The preparation method according to claim 7, wherein, The homogenization pressure in step (7) is 30 / 200 bar, and the homogenization rate is 20 L / H - 6 T / H.

10. Application of the sour cream according to claims 4 - 6 in food, wherein the food includes any one of bread, cake, dessert, beverage, and ice cream.

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