Whipped cream for egg tarts and processing method thereof

Abstract

This invention provides a light cream for making egg tarts and its processing method. The light cream product provided by this invention can be stored at room temperature, has good sensory properties, and exhibits no fat floating or water separation. After being used to prepare the egg tart filling, the filling can be used directly without standing. The resulting egg tarts have uniform browning, a glossy surface, and a fine, smooth cut surface free of air pockets.

Description

Technical Field

[0001] This invention relates to the fields of dairy product processing and baked goods technology, specifically to a light cream for egg tarts and its processing method. Background Technology

[0002] Traditional egg tart filling is mainly made from milk, heavy cream, eggs, and sugar. When these ingredients are mixed, numerous tiny air bubbles are introduced into the filling, and the milk fat, milk protein, egg white protein, and sugar components fail to achieve full emulsification and homogenization instantly. If baked directly, the expansion and rupture of these bubbles during heating leads to numerous air pockets, a coarse structure, and uneven cut surfaces inside the egg tart, severely affecting its appearance and taste.

[0003] To address this issue, existing technologies generally employ an overnight resting method, allowing bubbles to escape naturally and all components to fully hydrate and emulsify, thus ensuring the quality of the baked egg tarts. However, this process has significant drawbacks: firstly, the long resting time results in low production efficiency, failing to meet the demands of industrial production and on-site baking for quick service in stores; secondly, prolonged resting can increase the risk of microbial proliferation in the egg liquid, which is detrimental to food safety and quality control.

[0004] Furthermore, currently available commercially available regular whipping cream can only provide basic milky flavor and cannot quickly eliminate air bubbles or stabilize the egg tart filling system after stirring, still requiring a resting process.

[0005] Therefore, developing a special type of whipping cream that does not require resting after preparation, can be baked directly, and can produce egg tarts with a delicate internal texture, no air holes, and a smooth cut surface has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the purpose of this invention is to provide a non-resting whipping cream for egg tarts and its processing method.

[0007] The first aspect of this invention provides a light cream, comprising, by weight percentage: 20%-74% light cream, 0-15% anhydrous butter or butter, 15%-50% raw milk, 5%-15% water, 0.05-0.5% emulsifier, and 0.05%-0.5% thickener; wherein the emulsifier comprises lactic acid fatty acid glycerides and phospholipids, the mass ratio of lactic acid fatty acid glycerides to phospholipids is 1:1-2:1, and the total amount of lactic acid fatty acid glycerides and phospholipids accounts for 0.05%-0.15% of the total weight of the light cream ingredients.

[0008] In some embodiments, the ingredients of the light cream also include granulated sugar. In some embodiments, the amount of granulated sugar used is 0.01-0.5%.

[0009] In some embodiments, the total amount of the lactic acid fatty acid glycerides and the phospholipids may account for 0.05%, 0.08%, 0.1%, 0.12%, or 0.15% of the total weight of the light cream ingredients.

[0010] The optimized ratio of lactic acid fatty acid glycerides to phospholipids in this invention is 1:1-2:1 (total usage 0.05%-0.15%). Both are emulsifiers, and adjusting their ratio significantly enhances emulsification stability. Lactic acid fatty acid glycerides can form a stable complex interfacial film with milk protein, egg protein, etc., while phospholipids can improve the compatibility between the aqueous, oil, and protein phases. The combination of different ratios allows milk, light cream, eggs, and sugar to be instantly and evenly dispersed after mixing. The egg tart filling quickly reaches a homogeneous state after stirring, achieving full component integration without long standing time, thus supporting a no-standing-time process. Simultaneously, it can rapidly eliminate air bubbles, reduce the stability of the bubble interface, promote the rapid escape or breakage of microbubbles introduced by stirring, reduce the formation of pores during baking, and result in a dense internal structure and a smooth, pore-free cut surface in the egg tart. The combined use of lactic acid fatty acid glycerides and phospholipids can produce a synergistic effect, achieving a stronger and faster emulsification and stabilization effect, allowing the egg tart filling to be used directly after stirring without needing to stand; together they inhibit the formation and residue of air bubbles, solving the problem of many air holes and rough cut surfaces inside the egg tart from the root; and improve the overall stability of the heavy cream and egg tart filling system, ensuring that the egg tart has a delicate texture, smooth taste, and natural milky aroma.

[0011] In some preferred embodiments, the emulsifier further includes one or more combinations of mono- and diglyceride fatty acid esters, Tween 80, and sucrose fatty acid esters. Preferably, the amount of each emulsifier is: mono- and diglyceride fatty acid esters 0-0.3%, Tween 80 0-0.1%, and sucrose fatty acid esters 0-0.1%.

[0012] As a preferred embodiment, the amount of mono- and diglyceride fatty acid esters is 0.05%-0.3%, more preferably 0.08%-0.12%, for example, 0.08%, 0.09%, 0.1%, 0.11%, or 0.12%.

[0013] As a preferred embodiment, the amount of Tween 80 is 0.01%-0.1%, more preferably 0.02%-0.05%, for example, 0.02%, 0.03%, 0.04%, or 0.05%.

[0014] As a preferred embodiment, the amount of sucrose fatty acid ester is 0.01%-0.05%, more preferably 0.02%-0.04%, for example, 0.02%, 0.03%, or 0.04%.

[0015] In some preferred embodiments, the thickener includes one or more of guar gum, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, and locust bean gum; preferably, the amounts of each thickener are: guar gum 0-0.1%, microcrystalline cellulose 0-0.5%, sodium carboxymethyl cellulose 0-0.5%, gellan gum 0-0.05%, carrageenan 0-0.1%, and locust bean gum 0-0.1%.

[0016] As a preferred embodiment, the amount of guar gum used is 0.005%-0.05%, more preferably 0.005%-0.02%, for example, it can be 0.005%, 0.006%, 0.007%, 0.008%, 0.009%, 0.01%, 0.015%, 0.018%, or 0.02%.

[0017] As a preferred embodiment, the amount of microcrystalline cellulose used is 0.1%-0.4%, more preferably 0.25%-0.4%, for example, 0.25%, 0.28%, 0.3%, 0.32%, 0.35%, 0.38%, or 0.4%.

[0018] As a preferred embodiment, the amount of sodium carboxymethyl cellulose is 0.01%-0.2%, more preferably 0.02%-0.1%, for example, it can be 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, or 0.1%.

[0019] As a preferred embodiment, the amount of gellan gum used is 0.01-0.05%, more preferably 0.01%-0.04%, for example, 0.01%, 0.02%, 0.03%, or 0.04%.

[0020] As a preferred embodiment, the amount of carrageenan used is 0.005%-0.08%, for example, it can be 0.005%, 0.008%, 0.01%, 0.015%, 0.018%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, or 0.08%.

[0021] As a preferred embodiment, the amount of locust bean gum is 0.005%-0.05%, more preferably 0.005%-0.02%, for example, it can be 0.006%, 0.007%, 0.008%, 0.009%, 0.01%, 0.012%, 0.015%, 0.018%, or 0.02%.

[0022] In some embodiments, the light cream has a fat content of 28%-31% and a protein content of 1.6%-1.8%.

[0023] The whipping cream of this invention uses pure animal-derived fat, and is made primarily from light cream (with or without anhydrous butter or butter), raw milk or skim milk or whole milk powder or skim milk powder (raw milk is preferred), or white sugar, etc.

[0024] This invention optimizes the fat and protein content of whipped cream products. Milk fat imparts a rich, smooth, and natural milky aroma to egg tarts, enhancing the overall flavor profile. Too low or too high a fat content results in an undesirable texture. By controlling the protein content, the following effects can be achieved: Firstly, protein participates in the Maillard reaction during baking, promoting the formation of caramelized spots on the egg tart surface. Too high or too low a content negatively impacts the sensory experience of these spots. Secondly, protein has a foaming effect; excessive protein increases the number of bubbles during the preparation of the egg tart filling, hindering the smoothness and evenness of the baked tart's surface. By controlling the protein content within the range provided by this invention, both good sensory qualities and effective foaming can be achieved.

[0025] A second aspect of the present invention provides a method for processing light cream as described in the first aspect of the present invention, comprising: (1) Heat raw milk and water, which account for 15-35% of the total weight of raw materials, to 65-75°C, dissolve emulsifier and thickener in it, optionally add white sugar, and perform high shear processing to obtain the first liquid. If the raw materials of light cream contain anhydrous butter, add anhydrous butter to the first liquid and then perform high shear processing to obtain the second liquid. (2) The first liquid or the second liquid is homogenized to obtain a homogenized liquid; (3) Mix the light cream, raw milk accounting for 0-35% of the total weight of the raw materials with the first homogenized liquid, and make up the volume to obtain the liquid after making up the volume. The total amount of raw milk used in steps (1) and (3) accounts for 15-50% of the total weight of the raw materials. (4) Sterilize the adjusted liquid solution using UHT; (5) The UHT-sterilized liquid from step (4) is subjected to a second homogenization; (6) Store the homogenized liquid in a sterile tank at 20-25°C for 3-6 hours, and then fill it to obtain the light cream product.

[0026] This invention controls the storage and placement of products after sterilization before filling. UHT-sterilized products must be stored in a sterile environment at room temperature (20-25°C) for 3-6 hours, followed by aseptic filling and then storage at room temperature. After high-temperature instantaneous sterilization, the interfacial structure of fat globules, milk proteins, and emulsifiers (lactic acid fatty acid glycerides, phospholipids, etc.) in the whipping cream is subjected to instantaneous thermal shock. The resting process allows the fat globule interfacial membrane to rearrange and the emulsion system to fully recover stability, forming a more robust and uniform dispersion system. Simultaneously, the immersion UHT sterilization process introduces a small amount of microbubbles. If directly filled, these bubbles will remain in the product, affecting the stability of the whipping cream and the smoothness of the subsequent egg tart filling. Resting allows the bubbles to rise and escape naturally, ensuring that the material is bubble-free and has a uniform structure, providing a foundation for the subsequent "no-resting-time egg tart filling."

[0027] In some preferred embodiments, the high-shear material is processed for 15-25 minutes in step (1).

[0028] In some preferred embodiments, the raw material for the whipping cream includes anhydrous butter, and step (1) further includes high-shear processing, followed by the addition of anhydrous butter and high-shear processing for 10-15 minutes.

[0029] In some preferred embodiments, the conditions for the first homogenization are: 65-75°C, a first-stage pressure of 40-100 bar, and a second-stage pressure of 5-20 bar.

[0030] In some preferred embodiments, the conditions for the second homogenization are: 65-70°C, a first-stage pressure of 30-80 bar, and a second-stage pressure of 10-30 bar.

[0031] In some preferred embodiments, the UHT sterilization is immersion UHT sterilization.

[0032] In some preferred embodiments, the UHT sterilization conditions are: sterilization temperature 141-147℃, sterilization time 4-8s.

[0033] In some preferred embodiments, the cream has a fat content of 40-44%.

[0034] In some preferred embodiments, the cream is obtained by separating preheated raw milk using a separator. In some embodiments, the preheating temperature is 50-65°C.

[0035] The third aspect of the present invention provides the use of the light cream described in the first aspect of the present invention in the preparation of egg tarts.

[0036] The fourth aspect of the present invention provides a method for preparing egg tarts, which includes mixing egg tart ingredients evenly, filling them directly into egg tart shells without letting them stand, and baking them to obtain egg tarts, wherein the egg tart ingredients include the light cream, milk, sugar and egg yolks described in the first aspect of the present invention.

[0037] In some preferred embodiments, the egg tart ingredients, by weight, comprise: 90-110 parts by weight of heavy cream, 35-45 parts by weight of milk, 25-35 parts by weight of sugar, and 30-40 parts by weight of egg yolks. More preferably, the egg tart ingredients further comprise: 20-30 parts by weight of whole eggs.

[0038] This egg tart can be prepared by mixing the above ingredients, filling the tart shell directly, and baking it directly at a temperature of 180-200℃ for 18-22 minutes.

[0039] This invention provides a special whipping cream for egg tart filling that requires no settling time, along with its processing method. By optimizing the raw material components, emulsification system, and processing technology, it effectively improves the emulsification performance of the egg tart filling and achieves rapid defoaming. The resulting special whipping cream can be stored at room temperature, exhibits excellent sensory properties, and shows no fat floating or water separation. Egg tart filling prepared with this whipping cream does not require settling time and can be directly poured into tart shells for baking. The resulting egg tarts have evenly browned spots, a glossy surface, a fine and dense internal structure without large air pockets, a smooth and clean cut surface, and retain a rich, natural dairy flavor.

[0040] This invention fundamentally eliminates the necessary resting process in traditional processes, significantly improving baking efficiency and reducing production and storage costs. It not only meets the high-efficiency production needs of industrialized production and freshly baked stores, but also avoids the risk of microbial proliferation caused by traditional resting processes, ensuring food safety and quality stability, and has important application value. Attached Figure Description

[0041] Figure 1 The test results for the egg tarts in Example 1 are shown. Figure 1 Image A shows the surface focal spot and gloss level. Figure 1 B in the diagram shows the cross-sectional state; Figure 2 The test results for the egg tarts in Example 2 are shown. Figure 2 Image A shows the surface focal spot and gloss level. Figure 2 B in the diagram shows the cross-sectional state; Figure 3 The test results for the egg tarts in Example 3 are shown. Figure 3 Image A shows the surface focal spot and gloss level. Figure 3 B in the diagram shows the cross-sectional state; Figure 4 The test results for the egg tarts in Example 4 are shown. Figure 4Image A shows the surface focal spot and gloss level. Figure 4 B in the diagram shows the cross-sectional state; Figure 5 The test results for the egg tarts in Comparative Example 1 are shown. Figure 5 Image A shows the surface focal spot and gloss level. Figure 5 B in the diagram shows the cross-sectional state; Figure 6 The test results for the egg tarts in Comparative Example 2 are shown. Figure 6 Image A shows the surface focal spot and gloss level. Figure 6 B in the diagram shows the cross-sectional state; Figure 7 The test results for egg tarts in Comparative Example 3 are shown. Figure 7 Image A shows the surface focal spot and gloss level. Figure 7 B in the diagram shows the cross-sectional state; Figure 8 The test results for the egg tarts in Comparative Example 4 are shown. Figure 8 Image A shows the surface focal spot and gloss level. Figure 8 B in the diagram shows the cross-sectional state; Figure 9 The test results for egg tarts in Comparative Example 5 are shown. Figure 9 Image A shows the surface focal spot and gloss level. Figure 9 B in the diagram shows the cross-sectional state; Figure 10 The test results for commercially available egg tarts are shown. Figure 10 Image A shows the surface focal spot and gloss level. Figure 10 B in the diagram shows the cross-sectional state; Figure 11 The test results for the egg tarts in Comparative Example Six are shown. Figure 11 Image A shows the surface focal spot and gloss level. Figure 11 B in the diagram shows the cross-sectional state; Figure 12 The test results for the egg tarts in Comparative Example 7 are shown. Figure 12 Image A shows the surface focal spot and gloss level. Figure 12 B in the diagram shows the cross-sectional state; Figure 13 The test results for egg tarts in Comparative Example 8 are shown. Figure 13 Image A shows the surface focal spot and gloss level. Figure 13 B in the diagram shows the cross-sectional state; Figure 14 The test results for the egg tarts in Comparative Example 9 are shown. Figure 14 Image A shows the surface focal spot and gloss level. Figure 14 B in the diagram shows the cross-sectional state; Figure 15 The test results for egg tarts in Comparative Example 10 are shown. Figure 15Image A shows the surface focal spot and gloss level. Figure 15 B in the diagram shows the cross-sectional state; Figure 16 The test results for the egg tarts in Comparative Example 11 are shown. Figure 16 Image A shows the surface focal spot and gloss level. Figure 16 B in the figure shows the cross-sectional state. Detailed Implementation

[0042] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention.

[0043] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0044] Unless otherwise stated, the experimental methods, detection methods, and preparation methods not described in detail in this invention all adopt conventional techniques in this technical field.

[0045] The method for preparing whipped cream according to the present invention includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat 15-35% raw milk and water to 65-75℃, dissolve emulsifier, thickener and white sugar in it, and mix under high shear for 15-25 minutes; if it contains anhydrous butter, add anhydrous butter and mix under high shear for another 10-15 minutes. 3. Homogenization: The material from step 2 is subjected to first homogenization at a temperature of 65-75℃ and a pressure of 40-100 bar for the first stage and 5-20 bar for the second stage. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid from step 3 until well combined, adjust the fat content, and adjust the volume. 5. UHT sterilization: Immersion UHT sterilization, sterilization temperature is 141-147℃, time is 4-8s; 6. Homogenization after sterilization: Second homogenization temperature 65-70℃, first-stage pressure 30-80 bar, second-stage pressure 10-30 bar; 7. Aseptic standing: Store the product obtained in step 6 in an aseptic container at 20-25℃ for 3-6 hours; 8. Filling and storage: Aseptic filling, and storage of finished products at room temperature.

[0046] The raw materials involved in the preparation of the whipped cream of this invention include the following components: 1. Ingredients: Fresh light cream (20-74%), anhydrous butter (0-15%), raw milk (15-50%), water (5-15%), granulated sugar (0.01-0.5%); 2. Emulsifiers: The ratio of lactic acid fatty acid glycerides to phospholipids is 1:1-2:1 (total usage 0.05%-0.15%), mono- and diglycerides of fatty acids (0-0.3%), Tween 80 (0-0.1%), and sucrose fatty acid esters (0-0.1%). 3. Thickeners: Guar gum (0-0.1%), microcrystalline cellulose (0-0.5%), sodium carboxymethyl cellulose (0-0.5%), gellan gum (0-0.05%), carrageenan (0-0.1%), locust bean gum (0-0.1%).

[0047] Example 1

[0048] This embodiment provides a light cream whose raw material composition includes: 1. Ingredients: 72% fresh heavy cream, 22.875% raw milk, 5% water, 0.05% white sugar; 2. Emulsifiers: 0.03% lactic acid fatty acid glycerides, 0.02% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0049] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0050] The fat content of the above products is 31%, and the protein content is 1.6%.

[0051] This embodiment provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat raw milk and water, which account for 15% of the total weight of the raw materials, to 65°C, and dissolve the emulsifier, thickener, and white sugar in it. Mix under high shear for 15 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 40 bar, and a second-stage pressure of 10 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 141℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 50 bar, and a second-stage pressure of 10 bar. 7. Aseptic setting: Store the product obtained in step 6 in an aseptic container at 20°C for 3 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0052] Example 2

[0053] This embodiment provides a light cream whose raw material composition includes: 1. Ingredients: 54% fresh light cream, 30.35% raw milk, 10% water, 5% anhydrous butter, 0.05% granulated sugar; 2. Emulsifiers: Lactic acid fatty acid glycerides 0.05%, phospholipids 0.05%, mono- and diglycerides of fatty acids 0.08%, Tween 80 0.02%; 3. Thickeners: 0.3% microcrystalline cellulose, 0.02% sodium carboxymethyl cellulose, and 0.08% carrageenan.

[0054] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0055] The above-mentioned products have a fat content of 30% and a protein content of 1.8%.

[0056] This embodiment provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat raw milk and water, which account for 25% of the total weight of the raw materials, to 70°C. Dissolve the emulsifier, thickener, and white sugar in the mixture and mix under high shear for 15 minutes. Add anhydrous butter and continue mixing under high shear for 10 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 70°C, a first-stage pressure of 60 bar, and a second-stage pressure of 15 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 143℃ for 4 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 40 bar, and a second-stage pressure of 10 bar. 7. Aseptic setting: Store the product obtained in step 6 in an aseptic container at 25°C for 4 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0057] Example 3

[0058] This embodiment provides a light cream whose raw material composition includes: 1. Ingredients: 47% fresh light cream, 30.25% raw milk, 12% water, 10% anhydrous butter, 0.05% white sugar; 2. Emulsifiers: 0.1% lactic acid fatty acid glycerides, 0.05% phospholipids, and 0.03% sucrose fatty acid esters; 3. Thickeners: 0.4% microcrystalline cellulose, 0.1% sodium carboxymethyl cellulose, and 0.02% gellan gum.

[0059] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0060] The above-mentioned products have a fat content of 30% and a protein content of 1.7%.

[0061] This embodiment provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: The preheated raw milk is fed into a separator to obtain whipping cream. The fat content of the whipping cream is controlled at 40-44%.

[0062] 2. Mixing: Heat 20% raw milk and water to 75°C, dissolve emulsifier, thickener and white sugar in it, and mix under high shear for 20 minutes; add anhydrous butter and continue high shear mixing for 15 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 75°C, a first-stage pressure of 80 bar, and a second-stage pressure of 15 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 143℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 60 bar, and a second-stage pressure of 15 bar. 7. Aseptic setting: Store the product obtained in step 6 in an aseptic container at 22°C for 5 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0063] Example 4

[0064] This embodiment provides a light cream whose raw material composition includes: 1. Ingredients: 26% fresh light cream, 43.31% raw milk, 15% water, 15% anhydrous butter, 0.05% granulated sugar; 2. Emulsifiers: Lactic acid fatty acid glycerides 0.08%, phospholipids 0.04%, mono- and diglycerides of fatty acids 0.12%, Tween 80 0.05%; 3. Thickeners: 0.25% microcrystalline cellulose, 0.1% sodium carboxymethyl cellulose.

[0065] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0066] The fat content of the above products is 28%, and the protein content is 1.8%.

[0067] This embodiment provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: The preheated raw milk is fed into a separator to obtain whipping cream. The fat content of the whipping cream is controlled at 40-44%.

[0068] 2. Mixing: Heat raw milk and water, which account for 35% of the total weight of the raw materials, to 65°C. Dissolve the emulsifier, thickener, and white sugar in the mixture and mix under high shear for 15 minutes. Add anhydrous butter and continue mixing under high shear for 15 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 100 bar, and a second-stage pressure of 20 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 145℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 68°C, a first-stage pressure of 70 bar, and a second-stage pressure of 20 bar. 7. Aseptic setting: Store the product obtained in step 6 in an aseptic container at 24°C for 6 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0069] Comparative Example 1 (Lactic acid fatty acid esters are not used)

[0070] This comparative example provides a light cream whose ingredients include: 1. Ingredients: 54% fresh heavy cream, 30.4% raw milk, 10% water, 5% anhydrous butter, 0.05% granulated sugar; 2. Emulsifiers: 0.05% phospholipids, 0.08% mono- and diglycerides of fatty acids, and 0.02% Tween 80; 3. Thickeners: 0.3% microcrystalline cellulose, 0.02% sodium carboxymethyl cellulose, and 0.08% carrageenan.

[0071] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0072] The above-mentioned products have a fat content of 30% and a protein content of 1.8%.

[0073] The production process of the whipping cream in this comparative example is the same as that in Example 2.

[0074] Comparative Example 2 (phospholipids not used)

[0075] This comparative example provides a light cream whose ingredients include: 1. Ingredients: 54% fresh heavy cream, 30.4% raw milk, 10% water, 5% anhydrous butter, 0.05% granulated sugar; 2. Emulsifiers: 0.05% lactic acid fatty acid glycerides, 0.08% mono- and diglycerides of fatty acids, and 0.02% Tween 80; 3. Thickeners: 0.3% microcrystalline cellulose, 0.02% sodium carboxymethyl cellulose, and 0.08% carrageenan.

[0076] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0077] The above-mentioned products have a fat content of 30% and a protein content of 1.8%.

[0078] The production process of the whipping cream in this comparative example is the same as that in Example 2.

[0079] Comparative Example 3 (The dosage of lactic acid fatty acid glycerides and phospholipids was the same, except for the ratio of their use).

[0080] This comparative example provides a light cream whose ingredients include: 1. Ingredients: 72% fresh heavy cream, 22.875% raw milk, 5% water, 0.05% white sugar; 2. Emulsifiers: 0.02% lactic acid fatty acid glycerides, 0.03% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0081] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0082] The fat content of the above products is 31%, and the protein content is 1.6%.

[0083] The production process of the whipping cream in this comparative example is the same as that in Example 1.

[0084] Comparative Example 4 (No room temperature storage after sterilization)

[0085] The ingredients of the whipping cream in this comparative example are the same as those in Example 1.

[0086] This comparative example provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat raw milk and water, which account for 15% of the total weight of the raw materials, to 65°C, and dissolve the emulsifier, thickener, and white sugar in it. Mix under high shear for 15 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 40 bar, and a second-stage pressure of 10 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 141℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 50 bar, and a second-stage pressure of 10 bar. 8. Filling and storage: The liquid material that has undergone the second homogenization is directly aseptically filled, and the finished product is stored at room temperature.

[0087] Comparative Example 5 (outside the range of room temperature storage conditions after sterilization)

[0088] The ingredients of the whipping cream in this comparative example are the same as those in Example 4.

[0089] This comparative example provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat raw milk and water, which account for 35% of the total weight of the raw materials, to 65°C. Dissolve the emulsifier, thickener, and white sugar in the mixture and mix under high shear for 15 minutes. Add anhydrous butter and continue mixing under high shear for 15 minutes. 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 100 bar, and a second-stage pressure of 20 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 145℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 68°C, a first-stage pressure of 70 bar, and a second-stage pressure of 20 bar. 7. Aseptic standing: Store the product obtained in step 6 in an aseptic container at 24°C for 10 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0090] Comparative Example 6 (25% fat content)

[0091] This comparative example provides a light cream whose ingredients include: 1. Ingredients: 61% fresh heavy cream, 15.875% raw milk, 23% water, 0.05% white sugar; 2. Emulsifiers: 0.03% lactic acid fatty acid glycerides, 0.02% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0092] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0093] The fat content of the above products is 25%, and the protein content is 1.6%.

[0094] The production process of the whipping cream in this comparative example is the same as that in Example 1.

[0095] Comparative Example 7 (protein content 1.4%)

[0096] This comparative example provides a light cream whose ingredients include: 1. Fresh heavy cream 73%, raw milk 8.875%, water 18%, white sugar 0.05%; 2. Emulsifiers: 0.03% lactic acid fatty acid glycerides, 0.02% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0097] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0098] The fat content of the above products is 31%, and the protein content is 1.4%.

[0099] The production process of the whipping cream in this comparative example is the same as that in Example 1.

[0100] Comparative Example 8 (protein content 2.0%)

[0101] This comparative example provides a light cream whose ingredients include: 1. Fresh whipping cream 71%, raw milk 28.875%, white sugar 0.05%; 2. Emulsifiers: 0.03% lactic acid fatty acid glycerides, 0.02% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0102] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0103] The fat content of the above products is 31%, and the protein content is 2.0%.

[0104] The production process of the whipping cream in this comparative example is the same as that in Example 1.

[0105] Comparative Example 9 (stored at room temperature for 1.5 hours after sterilization)

[0106] The ingredients of the whipping cream in this comparative example are the same as those in Example 1.

[0107] This comparative example provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat 15% raw milk and water to 65℃, dissolve emulsifier, thickener and white sugar in it, and mix under high shear for 15 minutes; 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 40 bar, and a second-stage pressure of 10 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 141℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 50 bar, and a second-stage pressure of 10 bar. 7. Aseptic setting: Store the product obtained in step 6 in an aseptic container at 20°C for 1.5 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0108] Comparative Example 10 (The proportions of lactic acid fatty acid glycerides and phospholipids are the same, except for the dosage).

[0109] This comparative example provides a light cream whose ingredients include: 1. Ingredients: 72% fresh heavy cream, 22.725% raw milk, 5% water, 0.05% white sugar; 2. Emulsifiers: 0.12% lactic acid fatty acid glycerides, 0.08% phospholipids; 3. Thickeners: Locust bean gum 0.01%, guar gum 0.01%, carrageenan 0.005%.

[0110] All percentages of the above ingredients are by weight, based on the total weight of all ingredients in the heavy cream.

[0111] The fat content of the above products is 31%, and the protein content is 1.6%.

[0112] The production process of the whipping cream in this comparative example is the same as that in Example 1.

[0113] Comparative Example 11 (stored under cold conditions after sterilization)

[0114] The ingredients of the whipping cream in this comparative example are the same as those in Example 1.

[0115] This comparative example provides a production process for light cream, which includes the following steps: 1. Whipping cream separation: Preheated raw milk is fed into a separator to obtain whipping cream, with the fat content controlled at 40-44%; 2. Mixing: Heat 15% raw milk and water to 65℃, dissolve emulsifier, thickener and white sugar in it, and mix under high shear for 15 minutes; 3. Homogenization: The material obtained in step 2 is homogenized for the first time at a temperature of 65°C, a first-stage pressure of 40 bar, and a second-stage pressure of 10 bar. 4. Mixing and adjusting volume: Mix all the light cream and the remaining raw milk with the liquid obtained in step 3, adjust the fat content, and adjust the volume. 5. UHT sterilization: The prepared liquid is subjected to immersion UHT sterilization at a temperature of 141℃ for 6 seconds. 6. Homogenization after sterilization: The UHT-sterilized liquid is homogenized a second time at a temperature of 65°C, a first-stage pressure of 50 bar, and a second-stage pressure of 10 bar. 7. Aseptic standing: Store the product obtained in step 6 in an aseptic container at 6-12℃ for 3 hours; 8. Filling and storage: The stored products are aseptically filled and the finished products are stored at room temperature.

[0116] Test items and instructions

[0117] Sensory testing: Observe the product's fat floating, water separation, and fluidity.

[0118] Viscosity test: Viscosity tests are shown in Table 1.

[0119] Table 1 Viscosity test conditions

[0120] Application testing: The application test items are shown in Table 2.

[0121] Table 2 Application Test Items

[0122] Test Results

[0123] I. Sensory Results, Viscosity

[0124] The sensory results and viscosity test results are shown in Table 3.

[0125] Table 3 Sensory results and viscosity test results

[0126] As can be seen from the results shown in Table 3: (1) All the above examples can ensure the sensory state, flowability, and viscosity of the samples during the shelf life. The samples obtained by Comparative Examples 1 and 2 showed slight fat floating, indicating that the removal of lactic acid fatty acid glycerides and phospholipids will affect the emulsification performance of light cream and lead to system instability. Comparative Example 5 showed slightly obvious fat floating and water separation, and the flowability became worse, indicating that the product was stored for a long time after sterilization, which affected the product quality. Comparative Examples 6-7 changed the product indicators, which led to different product viscosities. The product of Comparative Example 11 was directly stored in an aseptic tank after sterilization and then placed at room temperature. The product experienced temperature fluctuations, which affected the sensory state of the product, resulting in water separation, fat floating, and increased viscosity.

[0127] (2) The results of the comparison between the examples and the comparative examples show that the emulsification stabilization system within the scope of the present invention and the room temperature storage after sterilization will not have an adverse effect on the sensory state of the product. However, if the product is stored at room temperature for too long after it is off the production line, the product will have uneven texture, which will affect the stability of the product's shelf life.

[0128] II. Egg Tart Test Results

[0129] The results of the egg tart test are shown in Table 4.

[0130] Table 4 Egg Tart Test Results

[0131] As can be seen from the results shown in Table 4: (1) In all the above samples, the egg tart filling was not left to stand after preparation. After the egg tarts were made, the scorch marks in all the examples were evenly distributed, the surface gloss was good, the cut surface was continuous without air holes, and the texture was fine.

[0132] (2) Egg tarts made with light cream from Comparative Examples 1-5 had charred spots and less gloss on the surface than those in the Examples, and the cut surfaces showed obvious air pockets. The presence of air pockets would cause the egg tarts to have a rough texture and be crumbly, affecting their quality.

[0133] (3) Meanwhile, using a commercially available whipping cream product for making egg tarts (Anchor whipping cream, ingredients: raw milk, mono- and diglycerides of fatty acids, Tween 80, xanthan gum, guar gum, carrageenan), using the same egg tart filling ingredients and the process of not letting the egg tart filling stand, the resulting egg tarts had far inferior charring spots, gloss and cut surface compared to the embodiments of the present invention. It can be seen that the method of the present invention can indeed improve the problem of the egg tart filling in the market needing to stand.

[0134] (4) The results of the comparison between the examples and the comparative examples show that the optimized fat and protein content, the ratio of lactic acid fatty acid glycerides and phospholipids, and the control of the storage and placement of the product after sterilization in the scope of the present invention can provide the best emulsification system for the cream product, rearrange the fat globule interface film, and release small bubbles in the process. In this way, the cream can work with milk, eggs, sugar and other components in the process of preparing egg tart filling to achieve rapid emulsification, uniform dispersion and rapid defoaming of egg tart filling, so as to meet the requirement that egg tart filling can be made without standing overnight, thus accelerating the egg tart making process.

[0135] The above description of the embodiments is provided to enable those skilled in the art to understand and use the invention. It will be apparent to those skilled in the art that various modifications can be made to these embodiments, and the general principles described herein can be applied to other embodiments without inventive effort. Therefore, the present invention is not limited to the above embodiments, and any improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the invention should be within the protection scope of the present invention.

Claims

1. A type of whipping cream, comprising, by weight percentage: 20%-74% light cream, 0-15% anhydrous butter or cream, 15%-50% raw milk, 5%-15% water, 0.05%-0.5% emulsifier, and 0.05%-0.5% thickener; The emulsifier includes lactic acid fatty acid glycerides and phospholipids, wherein the mass ratio of lactic acid fatty acid glycerides to phospholipids is 1:1 to 2:1, and the total amount of lactic acid fatty acid glycerides and phospholipids accounts for 0.05% to 0.15% of the total weight of the light cream raw materials.

2. The light cream according to claim 1, wherein, Emulsifiers also include one or more of mono- and diglycerides of fatty acids, Tween 80, and sucrose fatty acid esters. Preferably, the amounts of each emulsifier are: mono- and diglyceride fatty acid esters 0-0.3%, Tween 80 0-0.1%, and sucrose fatty acid esters 0-0.1%; Preferably, the thickener comprises one or more of guar gum, microcrystalline cellulose, sodium carboxymethyl cellulose, gellan gum, carrageenan, and locust bean gum; preferably, the dosage of each thickener is: guar gum 0-0.1%, microcrystalline cellulose 0-0.5%, sodium carboxymethyl cellulose 0-0.5%, gellan gum 0-0.05%, carrageenan 0-0.1%, and locust bean gum 0-0.1%. Preferably, the ingredients of the light cream also include granulated sugar; more preferably, the amount of granulated sugar used is 0.01-0.5%.

3. The light cream according to claim 1 or 2, wherein, The light cream has a fat content of 28%-31% and a protein content of 1.6-1.8%.

4. A method for processing light cream as described in any one of claims 1-3, comprising: (1) Heat raw milk and water, which account for 15-35% of the total weight of raw materials, to 65-75°C, dissolve emulsifier and thickener in it, optionally add white sugar, and perform high shear processing to obtain the first liquid. When the raw materials of light cream contain anhydrous butter, add anhydrous butter to the first liquid and then perform high shear processing to obtain the second liquid. (2) The first liquid or the second liquid is homogenized to obtain a homogenized liquid; (3) Mix the light cream, raw milk accounting for 0-35% of the total weight of the raw materials with the first homogenized liquid, and make up the volume to obtain the liquid after making up the volume. The total amount of raw milk used in steps (1) and (3) accounts for 15-50% of the total weight of the raw materials. (4) Sterilize the adjusted liquid solution using UHT; (5) The UHT-sterilized liquid from step (4) is subjected to a second homogenization; (6) Store the homogenized liquid in a sterile tank at 20-25°C for 3-6 hours, and then fill it to obtain the light cream product.

5. The processing method according to claim 4, wherein, The conditions for the first homogenization are: 65-75℃, first-stage pressure of 40-100 bar, and second-stage pressure of 5-20 bar.

6. The processing method according to claim 4, wherein, The conditions for the second homogenization are: 65-70℃, first-stage pressure of 30-80 bar, and second-stage pressure of 10-30 bar.

7. The processing method according to claim 4, wherein, The UHT sterilization is immersion UHT sterilization. Preferably, the UHT sterilization conditions are: 141-147℃, 4-8s.

8. The processing method according to claim 4, wherein, The light cream has a fat content of 40-44%. Preferably, the light cream is obtained by separating preheated raw milk using a separator.

9. The use of the whipping cream according to any one of claims 1-3 in the preparation of egg tarts.

10. A method for preparing egg tarts, comprising mixing egg tart ingredients evenly, filling them directly into egg tart shells without resting, and baking to obtain egg tarts, wherein... The egg tart ingredients include the light cream, milk, sugar and egg yolks as described in any one of claims 1-3.

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