50 results about "Whipped cream" patented technology

The invention discloses a preparation method of pure plant-based fat-reducing pattern-mounting single cream, which is characterized in that plant protein is modified through a double-enzyme synergistic effect of protein endonuclease and protein-glutaminase, and the plastic range of plant oil in a refrigeration environment is regulated and controlled by controlling the ratio of saturated fatty acid to unsaturated fatty acid; the special vegetable protein and the plastic grease are formed. The two components are core ingredients for preparing the pure plant-based single cream, the fat content can be controlled within 15%, the fat content is reduced by 20% compared with that of traditional single cream, and meanwhile the product still has excellent whipping performance and pattern mounting forming capacity. According to the product obtained by the method, fat reduction of high-fat food is realized, the original processing performance of the high-fat food is maintained, and the urgent demand of the market on healthy and functional single cream products can be met.

The invention relates to mousse prepared from purple sweet potato puree and a preparation method of the mousse. The method comprises the following steps: heating purple sweet potato primary pulp to 70 DEG C in a waterproof manner, and then adding pre-dissolved gelatin slices for later use. And then whipping whipping cream to a proper hardness, uniformly mixing the whipping cream with the purple sweet potato primary pulp, then loading the mixture into pastry bags, subpackaging the pastry bags into containers, and refrigerating to finally form the mousse. The purple sweet potato mousse is characterized in that the purple sweet potato puree is used, so that the unique flavor and taste are added to the mousse, and meanwhile, the overall nutritional value of the mousse is also greatly improved. Macromolecular nutrient substances in the purple sweet potato primary pulp are converted into micromolecular forms which are more easily absorbed by a human body under the action of enzyme, so that the absorption efficiency of the human body on nutrients in the mousse is improved. Therefore, the mousse disclosed by the invention is unique in flavor, high in nutritional value and more suitable for being eaten by various consumers, and has wide market application potential.

1. The name of the design product: decorating nozzle (extra large-2). 2. The use of the design product: for baking tools, whipped cream, cake decorating, modeling. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The application discloses a kind of whipped cream cheese for decorating and preparation method thereof, the whipped cream cheese for decorating of the application includes the following weight parts of raw materials: fresh cream cheese 51-55 parts, egg white powder 1.5-7 parts, milk mineral salt 0.3-1 part, oligomeric isomalt 1-5 parts, fructooligosaccharide 1-5 parts, momordica grosvenori sweet 0.005-0.1 part, inulin 0.2-2 parts, arabinoxylan 0.005-1 part, peach gum 0.005-0.1% part, beta-1,3 glucan 0.1-2 parts, tripartite gum 0.1-5 parts, gellan gum 0.01-2 parts, physical starch 1-3 parts, locust bean gum 0.1-1 part.The preparation method of the application is used for preparing the aforementioned cheese, the application reduces 50-80% of the fat content of conventional cream, and contains certain prebiotic nutritional properties, while increasing the rich cheese aroma compared with conventional cream on the market.By specific formula, the decorating performance of cheese is realized, so that decorating product can maintain more than 1 hour without collapse.

The application discloses a kind of fermented whipped cream and method prepared by using two-phase oil gel, belong to fermentation milk processing technical field.The application is prepared oil phase gel with enzymolysis coconut oil, rapeseed protein as raw material, and prepared water phase gel with selenized carrageenan and oxidized konjac glucomannan, then two-phase oil gel is formed by processing;Cream raw material is pre-fermented by saccharomyces cerevisiae, and cream microspheres are obtained by high-pressure homogenization, then fermented whipped cream is obtained by mixing two-phase oil gel and compound lactic acid bacteria.The application constructs stable crosslinking network by cysteine, gives two-phase oil gel good elasticity and stability, cream microspheres can avoid sedimentation and aggregation, and compound lactic acid bacteria fermentation not only promotes the system to form uniform gel network, but also retains characteristic flavor.The fermented whipped cream prepared by the application has uniform texture and rich and lasting flavor, has nutrition and taste advantage, can effectively solve the problem of loose structure and easy flavor loss of traditional fermented whipped cream, and has good industrial application prospect and market value.

The present application provides a kind of stuffing cheese and its preparation method, it is related to dairy product technical field.The stuffing cheese of the present application includes crust and the stuffing filled in crust, and the stuffing includes continuous phase and porous cheese particles suspended in the continuous phase;The density of porous cheese particles is 0.95-0.98g / cm 3 , Pore size is 10~30μm;Continuous phase is thixotropic gel state continuous phase, with whipped cream as medium, and hydrophilic colloid and whey protein are added, and the viscosity under the condition of 4℃, 20rpm is 3000~4000cP.The stuffing cheese of the present application fundamentally solves the problem of stuffing layering and taste collapse, maintains the wet and chewiness of particle, significantly improves the sensory quality of product, improves the appearance uniformity of stuffing cheese and the stability within shelf life.

The present invention relates to a method for producing whipped cream having a volume of 1.5 times or more as large as the volume of the whipped cream before stirring by stirring a mixed solution containing honey, whey protein, and water at room temperature so as to contain air, the method being characterized in that: the concentration of solid components derived from honey and whey protein in the mixed solution is 57.4-76.7 mass%; the ratio of whey protein to 100 parts by weight of the solid content of honey is 1.3-32.3 parts by weight, and the ratio of the solid content of honey in the mixed solution is 43.4-75.7 mass%.

The invention provides unsalted butter capable of being stored at normal temperature and a preparation method of the unsalted butter. The unsalted butter comprises the following raw materials: 20-88% of single cream, 0-20% of anhydrous cream and / or butter, 10-60% of raw milk, 0.01-1% of a thickening agent, 0.1-0.9% of an emulsifier and 0-15% of water, in the preparation process of the unsalted butter, a thick material obtained after the thickening agent and the emulsifier are melted is cooled and then is uniformly mixed with the single cream under the refrigeration condition of 2-12 DEG C, and then the volume is fixed. The whipping cream disclosed by the invention can be stored at normal temperature, can be whipped after being cooled, can be used for preparing snow tops, milk covers and the like, and has a good sensory state, good mobility and no accumulation feeling or caking phenomenon under the condition of normal temperature or refrigeration.

The present application relates to the technical field of dairy processing, in particular to a fermented milk and a preparation method thereof. The preparation method comprises the following steps: separating skimmed milk by using a microfiltration membrane and / or an ultrafiltration membrane to obtain casein liquid and whey protein liquid; controlling the lactose content in the whey protein liquid to be less than 5%, and then performing microparticulation on the whey protein liquid to obtain microparticulated whey protein; and taking the microparticulated whey protein, the casein liquid and whipped cream as fermentation raw materials to obtain fermented milk. The fermented milk product prepared by the preparation method has a smooth taste and no obvious powder or particle feeling. Moreover, the texture and rheological properties of the final product can be controlled by adjusting the microparticulation process parameters, so that different types of fermented milk products can be developed by enterprises, and the present application is suitable for popularization and application.

1. The name of the design product: electric wireless milk frother (YT-2502). 2. The use of the design product: for stirring whipped cream. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view. 5. Other circumstances that need to be explained: top view has been expressed in perspective view, omitting top view.

The application discloses a whipping cream and a preparation method thereof. The application uses casein in milk to prepare a whipping cream with a low fat content without using non-milk protein and non-milk oil and fat raw materials. First, transglutaminase is used to promote the intermolecular crosslinking of casein, so that the crosslinking state of casein is increased. Then, the combination of casein components with different crosslinking states is used to prepare a whipping cream, so that the problem that a whipping cream with a low fat content cannot form a foam structure or has poor foam stability is solved, and a whipping cream with a reduced fat content is obtained. Meanwhile, the reduction of the fat content can meet the demand of consumers for health and improve the life quality of people.

The application discloses oat whipped cream and a preparation method thereof, and belongs to the technical field of food science and technology. The method is based on the nutrition and colloidal stability of an oat base system, and combines solid lipid particles prepared from coconut oil to prepare a new generation of plant-based whipped cream which has good health nutrition, excellent flavor, good whipping performance, hardness and plasticity. The method takes advantage of the characteristics of coconut oil, i.e. rich in medium-chain saturated fatty acids, moderate melting point and fast crystallization speed, to prepare solid lipid particles as a natural structure stabilizer to quickly build a solid phase network, thereby realizing fast crystallization and stable whipping, making up for the defect that new health oils are difficult to whip, and combining the mild cereal aroma and coconut aroma of oat to make the consumer acceptance higher.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

The invention belongs to the technical field of dairy product processing, and particularly relates to whole milk fat concentrated and mellow milk ice cream and a preparation method thereof.The whole milk fat concentrated and mellow milk ice cream is prepared from, by weight, 45-65 parts of single cream, 8-18 parts of anhydrous cream, 12-25 parts of whole milk powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetening agent, 0.3-1.2 parts of an emulsifying agent and 0.2-0.8 part of a stabilizing agent. An emulsifier compounded by milk phospholipid and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat globule to inhibit fat aggregation and flocculation, a stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, and based on a high-pressure homogenization and segmented temperature-control low-speed shearing aging process, the fat globule fat-resistant agent is prepared. And the product still has good physical stability, fine texture, excellent melting resistance and smooth, thick and mellow entrance characteristics under the condition of high milk fat content.

The embodiment of the invention provides yoghurt mousse and a preparation method thereof. The yoghurt mousse comprises the following raw materials: a grease base material and yoghurt, wherein the grease base material comprises UHT single cream or frozen single cream; wherein the yoghourt is prepared from the following raw materials: white granulated sugar, protein powder, low-power gelatin, high-power gelatin, mono / diglycerol fatty acid ester, KeHansen YF-L812 lactic acid bacteria and raw milk; wherein the yoghourt mousse is prepared by the following steps: homogenizing and inflating a grease base material to obtain an inflated grease base material, uniformly mixing the inflated grease base material with demulsified yoghourt, refrigerating and ripening; wherein the inflation rate of the grease base material is 140%-160%. While the taste and the stability of the yoghourt mousse are ensured, the ingredients are simple, the addition amount of the stabilizer and the emulsifier is small, the material viscosity is low in the batching process, and production is convenient. Meanwhile, the yoghourt mousse is uniform in pore size, fine and smooth in taste, light and dense, and just melts in the mouth.

The present application provides a low-fat whipping cream and a preparation method thereof. Without introducing non-milk protein and non-milk oil raw materials, the present application utilizes the physicochemical properties of casein in milk. First, the casein is separated according to the aggregation state by centrifugation. Then, the aggregation of casein is further promoted by adjusting the pH. Finally, the casein components in different aggregation states are combined in a certain proportion, and then added to the separated cream to prepare the low-fat whipping cream. The problem that the low-fat cream cannot form a foam structure or has poor foam stability is solved. At the same time, the reduction of fat content can meet the needs of consumers for health and improve people's quality of life.

Use of high acyl gellan in whipping cream.

The utility model relates to the technical field of cream production, in particular to non-dairy cream production equipment which comprises a heating outer barrel, a heating inner barrel is fixedly connected to the interior of the heating outer barrel, a heating base is fixedly connected to the bottom of the heating outer barrel and the bottom of the heating inner barrel, and a sealing cover plate is fixedly connected to the upper end of the heating outer barrel. An auxiliary heating module is arranged on the surface of the sealing cover plate and comprises an electric motor, a positioning ring, a stirring shaft, a stirring rod, a heating rod, a conducting strip, a first wire, a second wire, a third wire, a supporting ring, a conducting ring and a fourth wire. The heating base heats materials in the heating inner cylinder from the bottom, meanwhile, the electric motor drives the stirring shaft, the stirring rod and the heating rod to rotate to stir the materials in the heating inner cylinder, meanwhile, the heating rod conducts auxiliary heating on the interiors of the materials, the heating uniformity of the internal materials and the external materials is improved, and meanwhile the material heating speed is increased; the production quality and the production efficiency of the cream are improved.

1. The name of the design product: decorating nozzle (extra large-1). 2. The use of the design product: for baking tools, whipped cream, cake decorating, modeling. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

Provided is a process for producing shelf stable dehydrated heavy cream with a shelf-life exceeding 6 months when stored in lightproof packaging at room temperature using gentle homogenization followed by microwave vacuum drying. Also provided is a dehydrated cream made from this method. The dehydrated cream product that can be easily reconstituted with water, either in a blender (household setting) or a rotor-stator homogenizer (industrial scale). The reconstituted dehydrated cream product maintains all the functional properties of the unprocessed heavy cream and allows for either direct utilization or consumption as heavy cream, or the production of whipped cream, ice cream, and butter.

The invention relates to the technical field of food, in particular to a red velvet cake and a preparation method thereof. The invention relates to a red velvet cake which comprises a red velvet cake blank and cheese stuffing, and is characterized in that the red velvet cake blank comprises the following raw materials in percentage by weight: 6.36% of mascarpone cheese, 33.30% of whole egg liquid, 9.43% of soybean oil, 39.55% of premixed flour, 1.76% of wheat flour, 6.96% of drinking water, 1.76% of white granulated sugar and 0.88% of a compound emulsifier; the cream stuffing is prepared from the following raw materials in parts by weight: 0.64% of gelatin, 9.57% of whole milk, 41.96% of KIRI cream cheese, 7.02% of Mascarpone cheese, 4.47% of hawk label condensed milk, 0.06% of salt, 9.97% of white granulated sugar, 22.33% of single cream and 3.99% of neutral mousse powder. Compared with the prior art, the red velvet cake and the preparation method thereof have the advantages that the attractive appearance and the taste of the cake roll are improved, and the popular degree is improved.

1. The name of the design product: decorating nozzle (extra large-3). 2. The use of the design product: for baking tools, whipped cream, cake decorating, modeling. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The application relates to a cold shock treatment device for fermented sour cream production and relates to the technical field of food processing, which comprises a reaction kettle, a temperature regulation mechanism is installed on the outer wall of the reaction kettle, a temperature-sensitive resistor is fixedly connected to the inner wall of the reaction kettle, a driving motor is fixedly connected to the bottom of the reaction kettle, a stirring rod is fixedly connected to the driving end of the driving motor, a anti-blocking mechanism is installed on the top of the stirring rod, the temperature regulation mechanism comprises a fixed plate, the outer wall of the fixed plate is fixedly connected to the outer wall of the reaction kettle, a circulating assembly is fixedly connected to the top of the fixed plate, a water pump is fixedly connected to the outer wall of the reaction kettle, and a spiral pipe is fixedly connected to the output end of the water pump. In the application, the cooling water during the cold shock of the fermented sour cream is recycled by increasing the temperature regulation mechanism, so that the effect of the cooling water is maintained during the cold shock of the material, and the quality of the fermented sour cream is guaranteed.

1. Name of the product in this design: Milk Frother (No. 13). 2. Purpose of this design: For whipping cream. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D rendering 1.

1. The name of the design product: decorating nozzle (extra large-4). 2. The use of the design product: for baking tools, whipped cream, cake decorating, modeling. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective drawing.

The application provides a cheese sauce and a preparation method and application thereof, and raw materials of the cheese sauce include, in parts by weight, 5-15 parts of a lipid product, 10-40 parts of whipped cream, 15-30 parts of raw dry cheese, 5-30 parts of pasteurized milk, 0-7 parts of white granulated sugar, 0-10 parts of egg white powder, 0.03-0.1 parts of a stabilizer, 0.5-1.5 parts of an emulsifier and 0.05-0.1 parts of a preservative. The cheese sauce and the preparation method thereof can balance the stability and applicability of the product shelf life through the selection of raw material formula, stabilizer, emulsifier and other ingredients and the optimization of the preparation process. Especially for the cheese sauce product that needs to be whipped, the cheese sauce product can be applied to the baking and tea drinking channels, can be used to make puff filling or be combined with tea, coffee and other drinks, and the product has a more fluffy taste and a certain stiffness after being whipped.

The present invention provides a powdered mixture comprising a non-dairy whipped topping, an isolated protein powder, and a plant-based sweetener that does not affect blood sugar or insulin levels. Importantly, the confection can easily be made at home using only water to reconstitute the powdered ingredients and comes in a variety of flavors. The confections disclosed herein can be configured in a solid form, a powdered form, a frozen confection, or as a semisolid or frozen beverage.

The present application provides a whipped cream, a manufacturing method thereof and an optimization method of a whipped cream process. The whipped cream of the present application has excellent aeration performance, good mouthfeel and light, refreshing and non-greasy taste. The manufacturing method of the whipped cream of the present application and the optimization method of the whipped cream process start from the characteristic index (solid fat content) of the product after whipping, give the characteristics of the product with good whipping performance, and guide the selection of product formula, production and whipping conditions according to the change of solid fat before and after whipping, so as to obtain the whipped cream with excellent aeration performance.

The invention relates to the field of milk fat processing and fermented food, and particularly discloses composite rich-flavor fermented butter and a preparation method thereof. The preparation method of the composite rich-flavor type fermented butter comprises the following steps: S1, fermenting: sterilizing, fermenting, ripening and stirring single cream to obtain a semi-finished product of the fermented butter; s2, flavor core preparation: butter and a protein aqueous solution are mixed and subjected to enzymolysis until the acid value increment in a system reaches 0.5-10.0 mgKOH / g, then enzyme deactivation is performed, the flavor core is obtained, and the protein aqueous solution contains vegetable protein or animal protein; s3, blending: mixing the semi-finished product of the fermented butter with the flavor core to obtain the fermented butter. The fermented butter obtained through the preparation method has the advantages of being rich in flavor, rich in layer and lasting in fragrance, and the finally obtained fermented butter does not contain food additives such as citrate, an emulsifying agent and an antioxidant.