Fermented single cream and preparation method thereof
By using enzymatic hydrolysis and fermentation to prepare light cream, the fat content of light cream is reduced, while its aroma and stability are enhanced. This solves the problems of high fat content and insufficient aroma in light cream, providing low-fat and healthy fermented light cream products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- INNER MONGOLIA YILI IND GROUP CO LTD
- Filing Date
- 2024-11-12
- Publication Date
- 2026-05-12
AI Technical Summary
Existing whipping cream has a high fat content and insufficient aroma, failing to meet consumers' demand for low-fat and healthy options.
Fermented cream is prepared by defatting and enzymatically hydrolyzing light cream, adding ingredients such as apple fiber, carrageenan, pea starch, and mono- and diglycerides of tartaric acid, and then fermenting it with Kefir bacteria.
It reduces the fat content of heavy cream by 15%, enhances aroma and fat content, improves product stability and whipping properties, and provides a firm texture and rich fermented aroma.
Smart Images
Figure CN122004308A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of fermented cream technology, and more particularly to a fermented cream and its preparation method. Background Technology
[0002] Whipping cream is a typical oil-in-water emulsion system, mainly composed of fats, emulsifiers, proteins, and hydrocolloids. It can be whipped into whipped cream with a certain degree of plasticity. Belonging to a multiphase system containing gas, it is widely used in the preparation of various desserts, beverages, and Western dishes. Cream is a popular food, but its high fat content deters many. As awareness of the link between excessive fat intake and chronic diseases increases, the demand for low-fat foods is rising year by year. The demand for low-fat cream is constantly increasing, and traditional cream can no longer meet consumers' needs for health, green products, and wellness. Based on traditional margarine, improvements to the formula and innovation in production processes, catering to today's consumer psychology, and focusing on low fat and high nutrition, developing a more green and healthy fermented low-fat cream has a broad market prospect. Summary of the Invention
[0003] This application provides a fermented light cream and its preparation method to solve the technical problems of reducing the fat content and insufficient aroma of light cream in the prior art.
[0004] In a first aspect, embodiments of this application provide a method for preparing fermented light cream, comprising:
[0005] S101. The raw milk is defatted to obtain light cream, and the light cream is enzymatically hydrolyzed.
[0006] S102. Add apple fiber, carrageenan, pea starch and tartaric acid mono- and diglycerides to the enzymatically hydrolyzed light cream and mix, then add raw milk to obtain a mixed milk base.
[0007] S103. The mixed milk base is homogenized and sterilized, and then Kefir bacteria are added for fermentation. When the pH value is less than 5.5, the fermentation is stopped by cooling to obtain the fermented light cream.
[0008] In one optional embodiment, the fermented cream ingredients, by weight, include: 450-500 parts cream, 8-12 parts apple fiber, 4-8 parts pea starch, 1.5-3 parts carrageenan, 1-2 parts mono- and diglycerides of tartaric acid, and the remainder being raw milk.
[0009] In one optional embodiment, the carrageenan includes any one or several of pectin, agar, konjac gum, carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose, preferably carrageenan or microcrystalline cellulose.
[0010] In one alternative implementation, the apple fiber includes citrus fiber and / or soybean fiber.
[0011] In one alternative embodiment, the tartaric acid mono- and diglycerides include at least one of soybean lecithin, egg yolk liquid, and monoglycerides.
[0012] In one optional implementation, the enzymatic hydrolysis is performed by adding lipase.
[0013] And / or, the enzymatic hydrolysis temperature is 50–55°C, and the enzymatic hydrolysis time is 40–60 min.
[0014] In one optional implementation, the mixed milk base is further processed into powder before homogenization;
[0015] The material processing temperature is 55-60℃, and the material processing time is 40-60 minutes.
[0016] In one optional implementation, the homogenization pressure is 40–50 bar;
[0017] And / or, the sterilization temperature is 121-125°C, and the sterilization time is 4-6 seconds.
[0018] In one optional implementation, after sterilization, the temperature needs to be lowered to 33°C before adding Kefir bacteria for fermentation.
[0019] Secondly, embodiments of this application provide a fermented light cream, which is prepared by the method described in any one of the embodiments of the first aspect of this application.
[0020] Compared with the prior art, the fermented light cream and its preparation method provided in this application also have the following beneficial effects:
[0021] In this application, the content of short-chain fatty acids in the fat of light cream is increased after enzymatic hydrolysis, ensuring a rich and full-bodied aroma. The use of lipase to hydrolyze the light cream results in a richer flavor and increased acidity, which helps with the curdling of the base, leading to a more stable product, enhanced stringiness, and improved whipping properties. The addition of 8-12 parts apple fiber, 4-8 parts pea starch, 1.5-3 parts carrageenan, and 1-2 parts mono- and diglycerides of tartaric acid provides a stable texture and contributes to the fat's flavor. The combination of apple fiber and carrageenan enhances product stability, ensuring a firm and stable state of the fermented light cream after whipping, preventing it from collapsing. The addition of Kefir bacteria for fermentation results in a rich fermented aroma and enhances the fat's flavor, leading to even better results after whipping the fermented light cream. Attached Figure Description
[0022] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.
[0023] Figure 1 A process flow diagram of the preparation method of fermented light cream provided in the embodiments of this application.
[0024] The accompanying drawings have illustrated specific embodiments of this application, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concept of this application to those skilled in the art through reference to specific embodiments. Detailed Implementation
[0025] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings denote the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this application as detailed in the appended claims.
[0026] The technical solution of this application and how the technical solution of this application solves the above-mentioned technical problems are described in detail below with specific embodiments. These specific embodiments can be combined with each other, and the same or similar concepts or processes may not be described again in some embodiments. The embodiments of this application will now be described with reference to the accompanying drawings.
[0027] Example 1
[0028] A type of fermented light cream, the production process of which is as follows:
[0029] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0030] (2) Enzymatic hydrolysis of light cream: Add 0.1% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0031] (3) Mixing: Add 10 parts apple fiber, 6 parts pea starch, 2 parts carrageenan, 2 parts tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0032] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0033] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0034] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0035] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0036] (8) Canning: Canning is carried out at 15-20℃.
[0037] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0038] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0039] Example 2
[0040] A type of fermented light cream, the production process of which is as follows:
[0041] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0042] (2) Enzymatic hydrolysis of light cream: Add 0.05% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0043] (3) Mixing: Add 12 parts apple fiber, 4 parts pea starch, 1.5 parts carrageenan, 1 part tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0044] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0045] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0046] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0047] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0048] (8) Canning: Canning is carried out at 15-20℃.
[0049] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0050] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0051] Example 3
[0052] A type of fermented light cream, the production process of which is as follows:
[0053] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0054] (2) Enzymatic hydrolysis of light cream: Add 0.05% lipase to the separated light cream and hydrolyze at 50℃ for 60 min.
[0055] (3) Mixing: Add 12 parts of citrus fiber, 6 parts of pea starch, 1.5 parts of microcrystalline cellulose, 1 part of mono- and diglycerides of tartaric acid, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0056] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0057] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0058] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0059] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0060] (8) Canning: Canning is carried out at 15-20℃.
[0061] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0062] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0063] Comparative Example 1
[0064] A type of fermented light cream, the production process of which is as follows:
[0065] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0066] (2) Mixing: Add 12 parts apple fiber, 6 parts pea starch, 1.5 parts microcrystalline cellulose, 1 part mono- and diglycerides of tartaric acid, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0067] (3) Homogenization: The mixed milk base obtained in step (3) is homogenized under a pressure of 50 bar;
[0068] (4) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0069] (5) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0070] (6) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0071] (7) Canning: Canning is carried out at 15-20℃.
[0072] (8) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0073] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0074] Comparative Example 2
[0075] A type of fermented light cream, the production process of which is as follows:
[0076] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0077] (2) Enzymatic hydrolysis of light cream: Add 0.1% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0078] (3) Mixing: Add 4 parts apple fiber, 10 parts pea starch, 2 parts carrageenan, 2 parts tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0079] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0080] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0081] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0082] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0083] (8) Canning: Canning is carried out at 15-20℃.
[0084] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0085] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0086] Comparative Example 3
[0087] A type of fermented light cream, the production process of which is as follows:
[0088] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0089] (2) Enzymatic hydrolysis of light cream: Add 0.1% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0090] (3) Mixing: Add 8 parts apple fiber, 3 parts pea starch, 2 parts carrageenan, 2 parts tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0091] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0092] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0093] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0094] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0095] (8) Canning: Canning is carried out at 15-20℃.
[0096] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0097] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0098] Comparative Example 4
[0099] A type of fermented light cream, the production process of which is as follows:
[0100] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0101] (2) Enzymatic hydrolysis of light cream: Add 0.1% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0102] (3) Mixing: Add 8 parts apple fiber, 6 parts pea starch, 2 parts carrageenan, 2 parts tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0103] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0104] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0105] (6) Inoculation: Inoculate the basic fermentation strain into the milk base from step (5).
[0106] (7) Fermentation complete: If the pH value is less than 5.5, stop fermentation and stir slowly for 5 minutes.
[0107] (8) Canning: Canning is carried out at 15-20℃.
[0108] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0109] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0110] Comparative Example 5
[0111] A type of fermented light cream, the production process of which is as follows:
[0112] (1) Preparation of light cream: Light cream was prepared by separating and preparing 500 portions of light cream using a cream separator.
[0113] (2) Enzymatic hydrolysis of light cream: Add 0.1% lipase to the separated light cream and hydrolyze at 55℃ for 45 min.
[0114] (3) Mixing: Add 8 parts apple fiber, 3 parts pea starch, 2 parts carrageenan, 2 parts tartaric acid mono- and diglycerides, and add raw milk to a total of 1000 parts. Mix at 55°C for 60 minutes.
[0115] (4) Homogenization: Homogenize the mixed milk base obtained in step (3) under a pressure of 50 bar.
[0116] (5) Sterilization: The sterilization temperature is between 121℃ and the sterilization time is controlled at 6 seconds, and then the temperature is reduced to 33℃.
[0117] (6) Inoculation: Inoculate the milk base from step (5) with Kefir bacteria.
[0118] (7) Fermentation complete: If the pH value is less than 5.0, stop fermentation and stir slowly for 5 minutes.
[0119] (8) Canning: Canning is carried out at 15-20℃.
[0120] (9) Post-cold ripening: The product is in the cold storage room and ripens for 5 hours.
[0121] This application provides a method for preparing fermented light cream, which can ensure that the fat content of the product is 15% lower than that of commercially available products, but has a rich fat aroma and a delicate fat texture. This product has a stable texture and a better taste.
[0122] Product Experiment
[0123] 1. Sensory evaluation of the taste and flavor of the fermented cream prepared in Examples 1-3 and Comparative Examples 1-5 was conducted. The main evaluation items included: texture (presence or absence of whey separation, viscosity, smoothness, consistency, whipping degree, etc.), color, flavor, and mouthfeel. A total of 36 participants conducted sensory evaluations of the fermented cream products from Examples 1-3 and Comparative Examples 1-5. The sensory scoring criteria are shown in Table 1, and the experimental results are summarized in Table 2.
[0124] Table 1
[0125]
[0126] Table 2
[0127]
[0128] 2. Texture test
[0129] The fermented cream prepared in each embodiment and comparative example was subjected to texture testing according to the following procedure: A BROOKFIELD CT3 texture analyzer was used with a TA11 probe in compression mode. The test target was measured at a distance of 10 mm, the contact load was 1 g, the forward speed was 1 mm / s, and the backward speed was 1 mm / s. The hardness results of the fermented cream at room temperature are shown in Table 4.
[0130] The instability coefficient was determined using a full-function stability analyzer.
[0131] Table 3
[0132] Hardness (g) Instability coefficient Example 1 93.5 0.078 Example 2 92.4 0.076 Example 3 93.3 0.069 Comparative Example 1 66.8 0.033 Comparative Example 2 70.3 0.041 Comparative Example 3 72.4 0.042 Comparative Example 4 68.6 0.037 Comparative Example 5 74.5 0.046
[0133] As can be seen from Table 3, compared with the comparative examples, the whipped fermented cream of Examples 1 to 3 has a moderate hardness index. In particular, the whipped fermented cream of Examples 1 to 3 has a more suitable hardness. In addition, combined with sensory evaluation, the products prepared in the examples have better condition and greater stability.
[0134] 3. Passion
[0135] The whipping cream provided in the examples and comparative examples was tested, and the effect was compared with that of whipping cream without added bacteria.
[0136] Whipping method: Start counting from the beginning and whip until the confirmed endpoint is reached, when clear lines appear on the surface of the cream and the peaks stand upright after whipping.
[0137] Method for calculating whipping yield: Weigh an empty weighing cup and record the weight. Pour in the cream and weigh the full cup (m1), recording the weight. Take a 1L (approximately 970g) sample of whipping cream and whip it to the whipping endpoint using a whipping machine (KitchenAid 5K5SS) at speed 6 (184 rpm). Record the whipping time and the temperature before and after whipping. Take one cup of the whipped sample and weigh it (m2).
[0138] The formula for calculating the firing rate is: firing rate = m1 / m2 * 100%, and the specific results are shown in Table 3.
[0139] Table 3
[0140]
[0141] Comparing Examples 1-3 with Comparative Examples 1, 2, 3, and 4, it can be found that adding Kefir bacteria for fermentation improves the efficiency of whipping cream by increasing the gas production of the bacteria.
[0142] In the above embodiments, the descriptions of each embodiment have their own emphasis. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments. The technical features of the above embodiments can be combined arbitrarily. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as the combination of these technical features does not contradict each other, it should be considered within the scope of this specification.
[0143] Other embodiments of this application will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of this application that follow the general principles of this application and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this application are indicated by the following claims.
[0144] It should be understood that this application is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this application is limited only by the appended claims.
Claims
1. A method for preparing fermented light cream, characterized in that, The method includes: S101. The raw milk is defatted to obtain light cream, and the light cream is enzymatically hydrolyzed. S102. Add apple fiber, carrageenan, pea starch and tartaric acid mono- and diglycerides to the enzymatically hydrolyzed light cream and mix, then add raw milk to obtain a mixed milk base. S103. The mixed milk base is homogenized and sterilized, and then Kefir bacteria are added for fermentation. When the pH value is less than 5.5, the fermentation is stopped by cooling to obtain the fermented light cream.
2. The method for preparing fermented light cream according to claim 1, characterized in that, The fermented cream ingredients, by weight, include: 450-500 parts cream, 8-12 parts apple fiber, 4-8 parts pea starch, 1.5-3 parts carrageenan, 1-2 parts mono- and diglycerides of tartaric acid, and the remainder being raw milk.
3. The method for preparing fermented light cream according to claim 1 or 2, characterized in that, The carrageenan includes any one or several of pectin, agar, konjac gum, carrageenan, guar gum, gellan gum, xanthan gum, and microcrystalline cellulose in any proportion, preferably carrageenan or microcrystalline cellulose.
4. The method for preparing fermented light cream according to claim 1 or 2, characterized in that, The apple fiber includes citrus fiber and / or soybean fiber.
5. The method for preparing fermented light cream according to claim 1 or 2, characterized in that, The tartaric acid mono- and diglycerides include at least one of soybean lecithin, egg yolk liquid, and mono-fatty acid glycerides.
6. The method for preparing fermented light cream according to claim 1, characterized in that, The enzymatic hydrolysis is performed by adding lipase. And / or, the enzymatic hydrolysis temperature is 50–55°C, and the enzymatic hydrolysis time is 40–60 min.
7. The method for preparing fermented light cream according to claim 1, characterized in that, Before homogenizing the mixed milk base, it is further processed into powder; The material processing temperature is 55-60℃, and the material processing time is 40-60 minutes.
8. The method for preparing fermented light cream according to claim 1, characterized in that, The homogenization pressure is 40–50 bar; And / or, the sterilization temperature is 121-125°C, and the sterilization time is 4-6 seconds.
9. The method for preparing fermented light cream according to claim 9, characterized in that, After sterilization, the temperature needs to be lowered to 33°C before adding Kefir bacteria for fermentation.
10. A fermented light cream, characterized in that, The fermented cream is prepared by the method according to any one of claims 1 to 9.