CN101278689A - Method for producing whipped cream using purified inulin as fat substitute - Google Patents

Abstract

A manufacturing method of non-dairy whipped topping which takes purified inulin as a substitute of fat belongs to the fat substitute technical field. The invention takes the inulin which is extracted from jerusalem artichoke and purified as a substrate material to obtain an inulin microgel particle system by stirring; fatty oil is substituted partially; and a non-dairy whipped topping product, the fat substitute, which takes the purified inulin as the substrate is obtained by stirring, homogenizing, refrigerating and going off like hot cakes. The invention substitutes the fat in the non-dairy whipped topping by proper prescription and proportion as well as appropriate processing technique and processing method. The method of the invention takes the inulin to substitute the fat in the non-dairy whipped topping partially, when the inulin substitute rate is not more than 50 percent, every physical and chemical character of a substitute sample is similar as a full cream sample, which is easy for the consumer to accept.

Description

A kind of is the preparation method of the whipped cream of fat substitute with the purified inulin

Technical field

A kind of is the preparation method of the whipped cream of fat substitute with the purified inulin, comprises preparation prescription and process conditions, belongs to the fat substitute technical field.

Background technology

The excessive absorption of fat has become one of inducement that causes the multiple disease of consumer (obesity, high fat of blood, heart disease, artery sclerosis, diabetes, cholelithiasis, goat).The relative developed country of China resident fat intake is less, and still, along with improving constantly of China's living standard, the fat mass that diet is taken in constantly increases, and the fatty diseases associated of various and excessive absorption is also in continuous increase.Consumer acceptance's degree to fat substitute is constantly deepened, and the historical evolution of American-European countries's fat substitute development shows that China's fat substitute market demand also will constantly enlarge.This shows that its market prospects are quite wide.

Synanthrin has the effect of propagation human body Bifidobacterium, it is functional materials to the human body beneficial, it is the most representative typical products of 21 century human health for regulating organism balance, recover gastrointestinal function, enhance metabolism, prevent various diseases, safeguarding that health has very important effect.Synanthrin has the physiological function of water-soluble dietary fiber and biologically active precursor as the edible polysaccharide of a kind of natural function, thereby has been widely used in low in calories, low sugar, the low fat food.

Can form a kind of butyrous structure when synanthrin is dissolved in the water, be easy to be in harmonious proportion, can and provide a kind of level and smooth smectic mouthfeel and the plentiful fragrance of balance in order to alternative fats with food.Synanthrin is a kind of natural plant batch feeder simultaneously, can indicate the literal as " not containing additive " or " it is edible to be fit to the vegetarian " on Product labelling, helps to improve the acceptance level of product.

At present abroad many as the product of fatty immitation or substitute with albumen, starch, dextrin, edible glue; With the synanthrin is the product of fat substitute, and the foreign study report is more, and domestic research is less, also not relevant patent.

Summary of the invention

The purpose of this invention is to provide a kind of is the preparation method of the plant fat substitute of matrix with the purified inulin, adopts special formulation and correlation technique to prepare the plant fat substitute in the high-quality whipped cream.

Technical scheme of the present invention: a kind of is the preparation method of the whipped cream of fat substitute with the purified inulin, it is characterized in that with purified inulin as matrix material, after stirring, obtain synanthrin microgel particle system, part alternative fats oil again is through stirring, homogeneous, refrigerate and dismiss that to obtain with the purified inulin be the whipped cream product of fat substitute of matrix;

(1) preparation of synanthrin gel: purified inulin: water: WH-8 stabilizing agent mass ratio is 1: 2: 0.03, stirs 10min under 1000 rev/mins of conditions, and it is standby promptly to be mixed with the synanthrin gel solution;

(2) make whipped cream: the synanthrin gel solution adds hydrogenated oil and fat and WH-28 compound emulsifying agent, WH-28 compound emulsifying agent consumption is the 4%-5% of synanthrin gel solution and hydrogenated oil and fat gross mass, be heated to 70-80 ℃ and stir 10min to melting, under this temperature, stir 30min fast, the 20-25MPa homogeneous is twice again, 4 ℃ of refrigeration 12h, the machine of dismissing is dismissed to finished product and is mounted flower, i.e. whipped cream.

Described WH-8 stabilizing agent and WH-28 compound emulsifying agent are the Tianjin reason and grind Wei Ta Food Co., Ltd product.

Beneficial effect of the present invention: the present invention with extract from jerusalem artichoke and purifying after synanthrin be raw material, by proper formulation and ratio and suitable treatment process and processing method to substitute the plant fat in the whipped cream.Preparation method comprises preparation method and relevant whipped cream index determining or the like of the determining of various material rates such as synanthrin, whipped cream.The present invention partly substitutes in the whipped cream behind the fat with synanthrin, when synanthrin replacement rate is not more than 50%, replaces sample and has the various physicochemical properties similar to full-cream sample, is easily accepted by the consumer.

Description of drawings

Fig. 1: purified inulin replaces the colored absworption peak of mounting of 40% fat.

Fig. 2: purified inulin replaces the colored rheological equationm of state of mounting of 40% fat.

The specific embodiment

Embodiment 1

By purified inulin: water: WH-8 stabilizing agent mass ratio is 1: 2: 0.03, stirs 10min preparation synanthrin gel solution 300g under 1000 rev/mins of conditions.Take by weighing 80g synanthrin gel solution and join 120g in the hydrogenated oil and fat of 75 ℃ of fusings and stirring 10min (promptly with the alternative plant fat of 40% ratio), add the 8-10gWH-28 compound emulsifying agent again, again behind 75 ℃ of quick down stirring 30min, mixed material twice of homogeneous under 21Mpa, after hiding 12h, 4 ℃ of refrigerator and cooled take out immediately, after melting fully Deng whipped cream, be poured in the machine of dismissing 1/3, beginning is dismissed at a slow speed, slowly pour 2/3 remaining cream again into, when sending soon, accelerate to dismiss speed again and disappear, and have soft spike to form until lustrous surface, can think to send, obtain this product.Product is measured through the U.S. Pyris-1 of PE company type differential scanning calorimeter (DSC), and its melt temperature can melt under oral temperature at 26～35 ℃.The AR1000 flow graph that product is produced through TA company, at the 40mm parallel-plate, spacing 1mm, 10 ℃ of mensuration, product has pseudoplastic behavior, and its yield stress is 165Pa, and smearing property and stability are preferably arranged.Product DSC absworption peak and product rheology matter are as shown in Figures 1 and 2.

Claims (1)

1, a kind of is the preparation method of the whipped cream of fat substitute with the purified inulin, it is characterized in that with purified inulin as matrix material, after stirring, obtain synanthrin microgel particle system, part alternative fats oil again is through stirring, homogeneous, refrigerate and dismiss that to obtain with the purified inulin be the whipped cream product of fat substitute of matrix;

(1) preparation of synanthrin gel: purified inulin: water: WH-8 stabilizing agent mass ratio is 1: 2: 0.03, stirs 10min under 1000 rev/mins of conditions, and it is standby promptly to be mixed with the synanthrin gel solution;

(2) make whipped cream: the synanthrin gel solution adds hydrogenated oil and fat and WH-28 compound emulsifying agent, WH-28 compound emulsifying agent consumption is the 4%-5% of synanthrin gel solution and hydrogenated oil and fat gross mass, be heated to 70-80 ℃ and stir 10min to melting, under this temperature, stir 30min fast, the 20-25MPa homogeneous is twice again, 4 ℃ of refrigeration 12h, the machine of dismissing is dismissed to finished product and is mounted flower, i.e. whipped cream.

Described WH-8 stabilizing agent and WH-28 compound emulsifying agent are the Tianjin reason and grind Wei Ta Food Co., Ltd product.

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