81 results about "Whipping cream" patented technology

A weight loss supplement composition is disclosed. The composition comprises a first pre-defined amount of dairy product such that the dairy product is a heavy and lactose-free whipping cream; an effective amount of sugar-free flavoring extract; and a second pre-defined amount of isolate whey protein; wherein the first pre-defined amount of the dairy product, the effective amount of the sugar-free flavoring extract, the second pre-defined amount of the isolate whey protein are mixed to a desired consistency for preparing a weight loss supplement.

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.

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 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.

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 invention belongs to the field of cream processing in food processing, and particularly relates to a processing device and method of pre-prepared dry unsalted butter. The processing device comprises a feeding system, a first dehydration and fermentation system, a second dehydration and fermentation system and a drying system. Wherein the first dehydration fermentation system comprises an internal rotating shaft and an external frame; the inner rotating shaft comprises a top conical head, a rotating projecting disc, a rotating drum and a driving motor; and a projecting disc jacket and a drum jacket are arranged in the outer frame. The second dehydration fermentation system is arranged below the first dehydration fermentation system, and the drying system and the second dehydration fermentation system are arranged in parallel. The processing method of the pre-prepared dry unsalted butter comprises the working procedures of uniform mixing, homogenization, inoculation, first-stage dehydration and concentration, second-stage dehydration and concentration, third-stage dehydration and drying, crushing and the like.

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 invention relates to the technical field of food processing, and particularly discloses a preparation method of tea-flavor macaron. The method comprises the following steps: mixing sieved tea powder, almond powder and powdered sugar to prepare mixed powder; adding the fine sugar into the egg white for several times, and beating to obtain the protein cream; mixing the mixed powder with the protein cream to prepare paste, airing the skin, and baking to prepare a cake shell; meanwhile, boiling unsalted butter by using tea dust, and mixing the unsalted butter with butter and cream cheese to obtain stuffing; and finally, preparing the cake shell and the stuffing into a finished product of the tea-flavored macaron. The optimal formula is optimized and determined through an orthogonal test and comprises 3g of tea powder, 45g of almond powder, 40g of powdered sugar, 37g of egg white and 37g of berry sugar. According to the preparation method provided by the invention, the sweet and greasy taste of the traditional macaron is effectively neutralized by adding the tea powder, so that the cake shell is crisp and soft, the interior is soft and glutinous, and meanwhile, the tea polyphenol is introduced, so that the macaron product is endowed with richer taste and nutritional 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 invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

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 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 invention relates to the technical field of ice cream preparation, in particular to purple perilla sea salt ice cream and a preparation method thereof.The purple perilla sea salt ice cream is prepared from, by weight, 2.5%-5% of fresh ginger, 0.9%-2.1% of lemon juice, 0.8%-2% of sea salt, 62% of an ice cream base and the balance purple perilla decoction liquid; the perilla decoction is prepared by decocting perilla leaves and stems with clear water, and the ratio of the perilla leaves to the stems to the clear water ranges from 1: 5 to 1: 10; the ice cream base is prepared by mixing unsalted butter or egg white with berry sugar in proportion; according to the invention, the lemon juice is added after the perilla leaves and stems are decocted to change color, so that a unique light purple color is formed, which is different from the single color of the traditional ice cream, and gives people a visual fresh feeling. Meanwhile, through the elaborate blending and preparation technology, the ice cream is silky and fine in taste and melts in the mouth, and brand-new taste experience is brought to consumers.

The present application provides a kind of animal-plant mixed light cream and its preparation method, the light cream includes phospholipid 0.005-0.015% according to mass percentage, Tween 80 emulsifier 0.004-0.02%, mono, double glycerin fatty acid ester 0.001-0.009%, sodium stearoyl lactate 0.03-0.04%, sodium caseinate 0.03-0.04%, polyglycerin fatty acid ester 0.02-0.04%, also includes vegetable oil, raw milk, light cream.The animal-plant mixed light cream provided by the present application has the technical effect that the whipping rate is higher.

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.

LONG-SHELF LIFE SEMI-THICK DAIRY COMPOSITION BASED ON LIGHT CREAM AND NATURAL INGREDIENTS The present invention relates to a long-life, semi-thick dairy composition based on light dairy cream and ingredients of natural origin. To this end, the composition comprises: - dairy cream, - skimmed milk, - between 2.2 and 3.2% of at least one granular starch, by weight relative to the total weight of the composition, - between 0.7 and 1.1% of at least one non-granular starch, by weight relative to the total weight of the composition, - between 0.1 and 0.2% agar-agar, by weight relative to the total weight of the composition, and has a fat content of 30% or less.

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.

1. The name of the design product: milk frother. 2. The use of the design product: used for whipping cream, making milk foam or stirring food, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.