20 results about "Whipping cream" patented technology

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 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.

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.

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 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.

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.

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. 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.

1. The name of the design product: decorating nozzle (extra large-5). 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 present invention discloses an ice cream flavored with aratiles berries, comprising: 500 mL whip cream, 600 mL condensed milk, 370 mL evaporated milk, 3 whole eggs, salt, 250 mL water and 2 kg aratiles berries ingredients. The said ingredients according to claim 1, wherein said aratiles berries are ripe. A process of making said aratiles ice cream comprising the steps of: preparing said aratiles berries and materials; washing said prepared aratiles berries; blending said washed aratiles berries; mixing said blended aratiles berries with salt, water and evaporated milk; sieving said blended aratiles berries mixture; beating the white of said egg until becomes stiff in a separate bowl; beating the yolk of said egg and mixing with whipped cream and condensed milk; adding said aratiles berries mixture to beaten egg yolk with whipped cream and condensed milk mixture; placing said mixture in a container; and freezing the mixture. The process according to claim 2, wherein said sieving is done three (3) times.

The utility model relates to food making technical field discloses a temperature control device for fermented cream production, including fermentation tank, the top fixed connection of fermentation tank has stirring mechanism, the top fixed connection of fermentation tank has connecting mechanism, the inside fixed connection of fermentation tank has temperature control mechanism, the bottom fixed connection of fermentation tank has discharge gate, the outside fixed connection of discharge gate has anti -blocking mechanism, the top fixed connection of fermentation tank has feed port anti -blocking mechanism includes frame, one end fixed connection of frame is in the outside of discharge gate, the inside sliding connection of frame has sliding block. In the utility model, thereby realize the inside jam of cream in discharge gate is avoided, and traditional equipment needs frequent shutdown to dismount discharge gate and cleans the material sticking, and the knocking mechanism can be synchronous anti -blocking in the equipment operation, and the non - production time is shortened significantly, and the capacity utilization is improved.

The application belongs to the technical field of microorganisms, and particularly discloses a Streptococcus salivarius subsp. thermophilus LSE-G45 and application thereof. Streptococcus salivarius subsp .thermophilus The strain is preserved in the China General Microbiological Culture Collection Center on October 29, 2025, and has a preservation number of CGMCC No. 36396. The Streptococcus salivarius subsp. thermophilus LSE-G45 provided by the application can produce lipase at a high yield, and has good intestinal tolerance, hydrophobic self-aggregation and antioxidant and other probiotic properties. When the Streptococcus salivarius subsp. thermophilus LSE-G45 is used for fermenting whipped cream, the problem of weak aroma and single taste of the whipped cream can be obviously improved.