105 results about "Whipped cream" patented technology

The present invention discloses a zero-fat zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and water added to 100%. The above raw materials are fully mixed to obtain a mixed powder; water is slowly added to the powder and stirred until completely mixed; a blender is used to whip for 6-8 minutes until soft peaks and a semi-solid state appear to obtain zero-fat zero-sucrose whipping cream. The zero-fat zero-sucrose whipping cream of the present invention has the characteristics of low calories and zero fat, and solves the problem of product quality degradation caused by reducing fat and sugar content in the prior art. The product is beneficial to human health, is easy to operate, has low production cost, and has high production efficiency. It also has a short whipping time, good whipping rate and stability, excellent decorating ability, and satisfactory taste and flavor.

The present invention pertains to a beverage pod for use in a brewing machine. The beverage pod has a pressurized dairy product canister housed within it. It also contains ground coffee. During the brewing process, hot water is injected into the beverage pod to brew the coffee. At the same time, the canister is triggered to release the pressurized dairy product, thereby creating whipping cream. The coffee and whipping cream flow out of the beverage pod and brewing machine, thereby dispensing a convenient, affordable, delicious cup of cappuccino, latte, or mocha.

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

The purpose of the present disclosure is to provide a frozen foamable oil-in-water emulsified oil / fat composition having excellent whipping properties after thawing and capable of providing smooth whipped cream with cool feeling.　This frozen foamable oil-in-water emulsified oil / fat composition contains sorbitan monostearate and an emulsifier (A) having a HLB of 7-17 inclusive, and the content of the sorbitan monostearate is 0.1-0.5 wt% in the entire frozen foamable oil-in-water emulsified oil / fat composition.

The present invention relates to an edible oil-in-water emulsion suitable for preparing whipped cream. More specifically, it involves a composition comprising an aqueous phase, a vegetable lipid phase, a plant-based protein, and rice flour, which enhances the stability and texture of the whipped cream.

The invention discloses a preparation method and application of fat replacement type single cream based on double-protein high-internal-phase Pickering emulsion, and belongs to the technical field of food processing.The preparation method comprises the following steps that egg white protein and vegetable protein are dissolved in deionized water, stirred to be uniform and fully hydrated, and a double-protein composite solution is obtained; mixing the oil phase with the double-protein composite solution, and carrying out high-speed shearing, so as to obtain a high-internal-phase Pickering emulsion; the preparation method comprises the following steps: heating and melting solid fat, replacing part of the solid fat with the high-internal-phase Pickering emulsion, uniformly mixing the high-internal-phase Pickering emulsion with an additive, adding a water phase, carrying out high-speed shearing, homogenizing and pre-emulsifying, and then carrying out high-pressure homogenizing, aging, quick-freezing and unfreezing to obtain the high-internal-phase Pickering emulsion. According to the fat replacement type single cream based on the double-protein high-internal-phase Pickering emulsion, the fat content is effectively reduced by 10%-30%, meanwhile, the whipping time is short, the whipping lines are clear, and new technical guidance is provided for the low-fat healthy whipping single cream processing industry.

1. Name of the product in this design: Milk Frother. 2. Purpose of this design: for whipping cream and making milk foam. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The current invention relates to an edible oil-in-water emulsion comprising a fat phase, protein and gums, wherein the gums comprise both xanthan gum and one or more galactomannan gum. The edible-oil-in water emulsion may be used as a dairy or non-dairy multipurpose cooking cream and / or whipping cream. The emulsion may be as an additive used in foodstuffs, particularly in cold acidic foodstuffs.

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.

Belonging to the technical field of dairy product processing equipment, the invention relates to an ultra-high temperature single cream continuous sterilization and cooling integrated system, which comprises a raw material supply unit, a multistage plate heat exchanger group, an ultra-high temperature sterilization module, a micro differential pressure buffer isolation cavity, a dynamic homogenization unit, a spiral laminar flow speed reduction cooling section, and a sterile tank. The raw material supply unit, the multi-stage plate heat exchanger group, the ultra-high-temperature sterilization module, the micro-differential-pressure buffer isolation cavity, the dynamic homogenizing unit, the spiral laminar flow speed-reducing cooling section and the sterile tank are sequentially communicated with one another. According to the invention, the technical problems of fat instability, cooling blockage and process pollution in the ultrahigh-temperature treatment process of the high-fat single cream are solved, and the functionality, sensory quality and production energy efficiency of the single cream are improved on the premise of ensuring sterility through a sterilization-cooling integrated framework, micro-differential pressure buffer protection and a viscosity self-adaptive regulation and control technology; and a technical support is provided for a normal-temperature long-shelf-life solution of high-end dairy products.

1. Name of the Design Product: Label (Probiotic Fermented Cream). 2. Use of the Design Product: The design product is used as an outer packaging label for probiotic fermented cream. 3. Design Key Points of the Design Product: The combination of shape, pattern and color. 4. Picture or Photograph Most Indicating the Design Key Points: Front View. 5. The claimed design includes color. 6. The back of the design product is a part that is not easily seen or not seen during use, so the rear view is omitted; since the design product is a flat product, the left view, right view, top view and bottom view are omitted.

1. The name of this design product: Whisking shaft (new). 2. Purpose of the product of this design: whipping milk cap and whipping cream. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: Stereoscopic drawing 1.

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 application discloses a kidney bean protein plant whipping cream and a preparation method thereof, and belongs to the technical field of oils and fats. The whipping cream is prepared from the following raw materials in mass percentage: kidney bean protein 2-4%, water 55-65%, oil and fat 15-25%, sugar 10-20%, emulsifier and thickening agent 1.5-2.5%. The preparation steps of the whipping cream are as follows: preparing kidney bean protein powder, preparing an aqueous solution of kidney bean protein aggregates, adding the thickening agent and the sugar in the aqueous solution of the kidney bean protein aggregates to prepare a uniform mixture, mixing the mixture with the emulsifier and the vegetable oil to obtain an O / W emulsion system, sterilizing, homogenizing and aging the emulsion system to obtain the whipping cream product. The prepared whipping cream product is uniform and delicate, has good physical and chemical stability, moderate gloss, good plasticity and good flavor.

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 invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01 – 10 wt.% of a plant-based- protein, the use of the emulsion a non-dairy containing a multipurpose cooking cream and or whipping cream.

The application provides a kind of tea yoghurt of normal temperature storage and its preparation method, the preparation raw material of the tea yoghurt of normal temperature storage includes milk base, tea and fermentation strain, the milk base includes normal temperature yoghurt stabilizer and tea flavor stabilizer, the normal temperature yoghurt stabilizer includes citrus fiber, seaweed powder and waxy rice starch, and the tea flavor stabilizer includes whipping cream, whey protein powder and casein powder;The tea includes the combination of black tea and oolong tea, and the black tea and oolong tea are pretreated by enzymolysis.The tea yoghurt of the application has tea flavor and has system organization state stability, flavor stability and other related property stability under normal temperature storage conditions.

The application discloses a whipped cream preparation method and a fermentation production line thereof and relates to the technical field of whipped cream processing. The whipped cream preparation method comprises a vacuum mixing tank and a stirring mechanism. The stirring mechanism comprises a driving assembly, a transmission cylinder, four groups of stirring assemblies and a transmission rod. A mixing and beating mechanism is arranged in the vacuum mixing tank. The application can accelerate the sufficient mixing of fat particles in the cream and air, produce expansion, form light and fluffy cream, make the texture and taste of the whipped cream more substantial, make the whipping degree 3.6-3.8, make the taste similar to that of fresh cream, convert power into electricity, utilize power, improve energy resource utilization efficiency, promote green low-carbon and high-quality development, play a power generation role, improve the whipping degree of the prepared whipped cream, make the performance more stable, make the texture smoother and keep the taste longer.

The utility model relates to a quick cream whipping machine which comprises a base, a stirring barrel, a stirring rotating shaft and a stirring motor, a plurality of stirring blades are arranged on the stirring rotating shaft, the end, extending out of the stirring barrel, of the stirring rotating shaft is connected with a rotating connector, and the input end of the rotating connector is connected with a hose; the end, away from the rotating joint, of the hose communicates with a clean air source, a first cavity communicating with the output end of the rotating joint is formed in the stirring rotating shaft in the length direction of the stirring rotating shaft, and a second cavity communicating with the first cavity is formed in the stirring blade in the length direction of the stirring blade; a plurality of gas injection holes communicated with the second cavity are formed in the stirring blades. Clean gas is injected into the whipped cream through the gas injection holes in the stirring blades, which is more efficient than air introduction only depending on mechanical stirring of the stirring blades, so that the whipping time of the cream can be effectively shortened, and the whipping efficiency of the cream is improved.

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.

1. The name of the product under this design: Milk Frother (FF01). 2. Purpose of the product with this design: used for making milk foam, whipping cream, and stirring food, liquids, pigments, etc. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

To provide means capable of improving shape retainability of whipped cream and excellent in work efficiency.SOLUTION: A water-in-oil type emulsion is used, the emulsion having SFCs of: 30% or higher and 50% or lower at 5°C, 20% or higher and 40% or lower at 10°C, 10% or higher and 20% or lower at 20°C, and 1% or higher and 10% or lower at 30°C, and a ratio of SFC at 30°C / SFC at 10°C of 0.1 or higher and 0.2 or lower. Shape retainability of whipped cream is improved by blending 3-30 pts.wt. of the emulsion to 100 pts.wt. of foamable oil-in-water type emulsion. The water-in-oil type emulsion of the present invention can be blended uniformly without need for temperature adjustment shortly after taken out of a refrigerator and imparts appropriate richness in a flavor and texture aspect.SELECTED DRAWING: None

1. The name of the design product: stirring cup. 2. The use of the design product: the design product is used for stirring egg liquid, whipping cream, mixing batter, and whipping egg white powder. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front 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.