CN101731361A - Cream and making method and use thereof - Google Patents
Cream and making method and use thereof Download PDFInfo
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- CN101731361A CN101731361A CN 200810202522 CN200810202522A CN101731361A CN 101731361 A CN101731361 A CN 101731361A CN 200810202522 CN200810202522 CN 200810202522 CN 200810202522 A CN200810202522 A CN 200810202522A CN 101731361 A CN101731361 A CN 101731361A
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Abstract
The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improving the formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation, good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.
Description
Technical field
The present invention relates to the dairy technology field, be specifically related to a kind of rare cream and preparation method thereof and purposes.
Background technology
Rare cream is a kind of ancient traditional product, and China people produce rare cream with regard to the principle of utilizing fat floating a long time ago.Rare cream belongs to a kind of liquid dairy product, is rich in fat, is a kind of emulsion of oil-in-water type.Butterfat is a kind of valuable energy source, and the contribution of its maximum is local flavor and a matter structure of having given dairy products and other food uniquenesses.It often makes through technology by physical method for separation again.Conventional fresh-keeping rare cream (pasteurized cream) storage life has only 2～3 days in the time of 4 ℃, storage life is short; Its preservation condition is strict simultaneously, is not easy to long-distance transport, and this has just limited the sales region of rare cream, makes that the sale radius is limited, further causes its market price higher.
Summary of the invention
Technical problem to be solved by this invention is the storage life weak point that the present invention has overcome rare cream of conventional method preparation, the preservation condition strictness, and the defective in the further restrict sales of meeting zone provides a kind of rare cream and preparation method thereof.This method is produced rare cream of preparation can normal temperature storage, easy to use, quick, and long shelf-life, thereby can transport for long-distance, and is beneficial to and makes up national sales network; Simultaneously, uniform and stable, the no bleed of rare whipping prods of the present invention has good whipping and heat endurance, is particularly useful for the making of Egg Tarts.
The invention provides a kind of rare cream, it contains fat 20～45%, protein 1～3%, stabilizing agent 0.1～0.55%, emulsifying agent 0.05～0.35%, buffer salt 0.005～0.15% and supply 100% the amount water, percentage accounts for the mass percent of rare cream total amount for each composition.
The pH scope of rare cream of the present invention is 6.3～7.1, and preferable is 6.5～7.0.It can normal temperature storage, long shelf-life, and what storage at normal temperature was preferable reaches 6～9 months; And have good whipping and a heat endurance, and the whipping rate is 25～200% (can referring to the computing formula among the effect embodiment 2), and what the heating temperature of heat endurance was preferable is 95～100 ℃, and that heated time is preferable is 20min.
Wherein, described stabilizing agent is body and the institutional framework that is used to improve the rare cream of product, reduces water-oil separating, gives homogeneity of product, supports the stability under refrigeration or the high temperature.The stable mechanism difference of different stabilizing agents.React under for neutral condition in pH value as the special carragheen (κ and λ) of: part and casein micelles, thereby assist calcium ion to form network structure, thereby prolong the preservation term of rare cream and reduce rare cream that foams when beating and dewater.For another example: guar gum mainly is to stop or the oil phase particle that weakens dispersion modes such as migration and polymerization take place is stablized opaque system by the viscosity that increases water, and guar gum is in conjunction with a spot of protein, has certain surface-active, make protein and guar gum coexist as same system, exist strong or weak reciprocation between them.For another example: sodium alginate can combine with protein and calcium.Therefore, the use of stabilizing agent can be selected and proportioning by this area general knowledge according to the needs of different product.Described stabilizing agent can be selected from the conventional stabilizing agent that uses in this area, that preferable is sodium carboxymethylcellulose (carboxymethyl cellulose, CMC), microcrystalline cellulose (microcrystalline cellulose, MCC), the combination of one or more colloids in carragheen, guar gum, locust bean gum, starch, yellow first glue and the sodium alginate.What the content of described stabilizing agent was preferable is 0.1～0.55%, and better is 0.3～0.5%, and percentage is the mass percent of the rare cream total amount of stabilizer comprises.
Wherein, described emulsifying agent can make air fully mix by its surface activitv, strengthens fat globule on the one hand and interacts, and can influence expansion rate and whipping time on the other hand.For example, lactyl is gone alone ester (lactic acid is gone alone ester) and just can be formed solid film at the ball extrinsic membrane protein.Therefore, described emulsifying agent can be selected from the conventional emulsifying agent that uses in this area, and preferable is that glycerin monostearate, soybean lecithin, Tween 80 (polysorbate 80), polysorbate60 (polysorbate 60) and lactic acid are gone alone one or more in the ester.What the content of described emulsifying agent was preferable is 0.05～0.35%, and better is 0.15～0.3%, and percentage is the mass percent that emulsifying agent accounts for rare cream total amount.
Wherein, described buffering salt can complex Ca
2+, in ensuing heat treatment, reduce casein micelles and assemble.Monophosphate in the buffer salt is mainly stablized the pH value and is separated the casein micelles of assembling, and natrium citricum has buffering and covert property.Therefore, described buffer salt can be selected from the conventional buffer salt that uses in this area, one or more that preferable is in sodium hydrogen phosphate, dipotassium hydrogen phosphate, calgon and the natrium citricum.What the content of described buffer salt was preferable is 0.005～0.15%, and percentage is the mass percent that buffer salt accounts for rare cream total amount; The form that preferable buffer salt can be made into buffer salt solution adds mixing.
Wherein, the content of described water is each composition proportion according to the rare cream of finished product, adds the mass percent 100% that water is supplied rare cream total amount.
The present invention also provides a kind of preparation method of rare cream of the present invention, and it comprises the steps (seeing accompanying drawing 1):
(1) raw material mixes:
1. with 0.1～0.55% stabilizing agent, after 0.05～0.35% emulsifying agent, 0.005～0.15% buffer salt and the water of supplying 100% amount mix, mixed liquor;
2. mixed liquor is mixed with 40～90% the rare cream (its fat content is about mass percent 50%) that separates from raw milk according to prior art;
3. 45～72 ℃ of preheatings then, control acidity is 8～25 ° of T, compound;
Above-mentioned percentage accounts for the mass percent of raw material total amount for each raw material;
(2) with the compound sterilization treatment, homogeneous before or after sterilization.
Among the present invention, can also be according to the prescription of rare cream of the present invention, as required, preferably above-mentioned step (1) 1. in also add protein batching and/or fat batching.
Wherein, described protein batching is the batching that is used to improve the protein content of product, be selected from the conventional protein batching of using in this area, the preferable conventional lactoprotein that uses in this area that is selected from, better in skimmed milk (protein content is a mass percent 34%), buttermilk powder, skim milk, rich milk, WPC and the whey isolate protein one or more.The consumption of described protein batching is to determine according to containing corresponding component content in the constituent content of the protein in the target product and this albumen batching.When using skimmed milk (protein content is 34%), what the consumption of skimmed milk was preferable is mass percent 0.7～5%.
Wherein, described fat batching is the batching that is used to improve the fat content of product.Described fat batching is preferable is selected from the conventional butter oil that uses in this area, one or more that better is in whole milk powder, rich milk, cream, anhydrous butter oil and the vegetable oil.Wherein, described vegetable oil is selected from the conventional vegetable oil that uses in this area, preferable be selected from soybean oil, sunflower oil, rapeseed oil, palm oil, coconut oil, safflower seed oil, corn oil, olive oil and the peanut oil one or more, one or more in rapeseed oil, sunflower oil and the soybean oil of unrighted acid are rich in better selecting for use.The consumption of described fat batching is to determine according to containing corresponding component content in the constituent content of fat in the target product and this fat batching.The consumption of described vegetable oil preferable for accounting for rare cream total lipid content mass percent below 10%, better is that mass percent is below 5%.
Wherein, the mode of described mixing is the conventional hybrid mode of using in this area, and preferable employing pigment mixer mixes.Wherein, described step (1) 1. in the order that mixes preferable for stabilizing agent, emulsifying agent and buffer salt are dissolved in the water successively, mixing.When described protein batching and/or fat batching during for liquid product (according to the batching proportioning, when containing protein batching and/or fat batching), preferably stabilizing agent, emulsifying agent and buffer salt are dissolved in successively protein batching and/or fat batching, or in the mixed liquor of protein batching and/or fat batching and water, mix.When described protein batching and/or fat batching during for solid-state product (according to the batching proportioning, when containing protein batching and/or fat batching), preferably its and stabilizing agent, emulsifying agent and buffer salt are dissolved in the water successively mixing.What wherein, the temperature of described mixing was preferable is 40～80 ℃; The operation of described mixing is preferable be with each raw material add stirring and dissolving fully after, continue to stir 8～15min, add next raw material again.For example, if use whole milk and/or skim milk in the raw material, preferably can use whole milk and/or skim milk to come steady dissolution agent, emulsifying agent and buffering salting liquid; If in protein, use in buttermilk powder, WPC and the whey isolate protein one or more, preferably can use in whole milk, skim milk and the water one or more, after the dissolving of pigment mixer, come steady dissolution agent, emulsifying agent and buffering salting liquid again; If in the fat batching, use anhydrous butter oil and/or cream, preferably can be earlier with cream and/or anhydrous butter oil and emulsifier, dissolving joins in the compound more fully.
Wherein, the mixed liquor 1. in the described step (1) can also be preferable carries out homogeneous, directly mix afterwards with rare cream, or by mixing with rare cream after high speed shear pump or the colloid mill effect.
What wherein, the temperature of described preheating was preferable is 45～72 ℃; That described control acidity is preferable is 8～15 ° of T.
Wherein, described sterilization treatment is the conventional sterilization treatment of using in this area, and preferable is that UHTS (UHT) is handled.It is to instigate product to be issued to commercial sterilization in sufficiently high temperature that described UHTS (UHT) is handled, thereby produces product aseptic, that shelf life is long.Sterilization processing is carried out in the preferable first preheating of described UHT sterilization again.What the temperature of the preheating of described UHT was preferable is 68～72 ℃; That described sterilization processing is preferable is 120～142 ℃ of sterilization 2～6s, and that better is 135～138 ℃ of sterilization 4s; The sterilization method of conventional UHT is adopted in described UHT sterilization, and preferable is tubular type steam sterilizing, scraper-type steam sterilizing, the steam-sprayed or pouring-in sterilization of steam.
Wherein, described before or after sterilization homogeneous, refer to that promptly homogeneous can carry out before sterilization, also can after sterilization, carry out, preferable be selected in sterilization and carry out afterwards.Described homogeneous is this area conventional steps, and its condition is according to fat content, adopts corresponding homogenization pressure, and fat ratio is low more usually, and its homogenization pressure requires just high more.That the pressure of described homogeneous is preferable is 20～80bar, and that better is 30～60bar; What the temperature of described homogeneous was preferable is 40～70 ℃, and better is 50～60 ℃.
Above-mentioned homogeneous and sterilization are the decisive steps of producing the rare cream of high-quality.The purpose of homogeneous is exactly for the fat globule average diameter is evenly concentrated, narrow and small Size Distribution, and minimum fat globule concentration class, conditions such as the low viscosity of rare cream can reach high-storage stability.
Among the present invention, above-mentioned step (2) preferably can also be cooled off sterile filling afterwards.Described cooling sterile filling is this area conventional steps.What the temperature of cooling was preferable is 8～25 ℃, and better is 8～15 ℃.The specification of described packing has 15,50,125,250,500 or 1000 milliliters, also can use big capacity flexible package, as 10L, 20L etc.Through the product warehousing storage that is up to the standards.
Among the present invention, described according to the preparation technology of prior art from rare cream of raw milk separation, preferred steps is as follows:
(1) raw milk preliminary treatment: described raw milk preliminary treatment is the conventional method of the conventional dairy products processing in this area, preferably, filters clean breast earlier, pasteurize afterwards.Described pasteurize is this area routine operation condition, preferable use plate type heat exchanger, and what treatment conditions were preferable is 72 ℃, 15s; 77 ℃, 5min; 82～85 ℃, 30s; 116 ℃, 3～5s; Better is 72 ℃, 15s.
Wherein, produce the raw material milk quality particular importance of rare cream, has only the rare cream that uses good raw material milk just can produce pure local flavor and good stability, and the raw material milk that the refrigeration phase prolongs can cause psychrophile propagation, can activate extracellular lipase and protease, in subsequently pasteurize or even UHT heat treatment process, recover active, thereby produce the corrupt smell of grease, broken rare cream, even significant physical change appears.What therefore, the quality index of raw material milk was preferable is: total number of bacteria＜2.0 * 10
5Cfu/ml, titratable acidity＜15 ° T, protein＞2.9%, fat＞3.5%; Pathogenic bacteria must not detect; And do not contain antibiotic.
(2) centrifugation: described centrifugation is the conventional lock out operation in this area, the employing seperator that centrifugation is preferable, and centrifugal separator can be sent the cow's milk through preheating into seperator after starting after separating bowl reaches the regulation rotating speed.That the rotating speed of centrifugation is preferable is 5000～7200rpm; What centrifuging temperature was preferable is 45～65 ℃, and better is 50～60 ℃.
(3) cooling and store: described cooling and be stored as the routine operation of this area.Being cooled to through plate type heat exchanger that the rare cream that separates is preferable stored standbyly below 15 ℃, better to be cooled to 4～10 ℃ of storages standby.Wherein, rare cream can not add man-hour immediately, preferable be cooled to 4 ℃ temporary.
Agents useful for same of the present invention and raw material are all commercially available to be got.
Among the present invention, above-mentioned each technical characterictic and optimum condition thereof can make up arbitrarily, obtain preferable technical scheme and are used to prepare rare cream.
The invention still further relates to the application of rare cream of the present invention in making Egg Tarts, candy, cake or vichyssoise.In view of uniform and stable, the no bleed of rare whipping prods of the present invention, have good whipping and heat endurance, the making that is applied to Egg Tarts, candy, cake or vichyssoise that it can be preferable, the better making that is applicable to Egg Tarts.The Egg Tarts product quality that rare cream of the present invention is made is even, fine and smooth, flexible, colour generation well, do not subside, the cream excellent flavor.
Positive progressive effect of the present invention is:
1. the present invention has overcome the storage life weak point of rare cream of conventional method preparation, the preservation condition strictness, and the defective in the further restrict sales of meeting zone by the prescription and the production technology of preferred product, provides a kind of preparation method of rare cream.This method has avoided in the sterilization heat treatment process effectively and lay up period is fatty and the gathering of protein; protected fat globule membrane; fat-free poly-grain; generation and the protein and the water-oil separating of cream bolt have effectively been reduced; the phenomenons such as retrogradation (viscosity obviously raises), caking and incrassation between the product storage life have been avoided; effectively guaranteed the stability of product in low temperature and normal temperature storage life; and preferable ultra high temperature sterilization has been handled effective passivation enzyme is also killed microorganism in rare cream, has increased product quality stability.
2. rare cream of the present invention has fresh, strong butterfat fragrance and lubricated mouthfeel; It is narrow and small concentrated that product even tissue exquisiteness is stable, fat globule distributes, and no bleed manifests, and is the milky or the milk yellow of uniformity.Can normal temperature storage, easy to use, quick, long shelf-life, storage at normal temperature can reach 6～9 months, thereby can transport for long-distance, and is beneficial to make up national sales network.
3. rare cream of the present invention has good whipping and heat endurance, is applicable to the making of candy, cake and vichyssoise, is specially adapted to make Egg Tarts.The Egg Tarts product quality that rare cream of the present invention is made is even, fine and smooth, flexible, colour generation well, do not subside, the cream excellent flavor.
Description of drawings
Fig. 1 is the process chart of a preferred embodiment of the present invention.
Fig. 2 is the sectional drawing that adopts the Egg Tarts of rare cream preparation of the present invention among the embodiment 11.
Fig. 3 is the exterior view that adopts the Egg Tarts of rare cream preparation of the present invention among the embodiment 11.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.
Embodiment 1
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7200rpm, and separation temperature is 50 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 12 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving skimmed milk, solution temperature is 40 ℃, and stirring and dissolving is thorough; Add guar gum, starch again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min; Add soybean lecithin, Tween 80, lactic acid again and go alone ester in the pigment mixer, stirring and dissolving thoroughly back stirs 10min; Add natrium citricum buffer salt solution (can be configured to the solution of 15wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 45 ℃.The acidity of compound of controlling rare cream is at 25 ° of T.
(5) compound sterilization:, adopt the tubular type steam sterilizing, in 137 ℃, 4s UHT heat treated sterilization with 68 ℃ of UHT preheatings; Homogeneous afterwards, homogenizing temperature is 45 ℃, homogenization pressure is 70bar.
(6) cooling packing: be cooled to 8 ℃; Sterile filling to 1000 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 2.5wt%, and fat content is 20wt%; The pH value of product is 6.9.
Embodiment 2
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7000rpm, and separation temperature is 45 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 10 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving sodium carboxymethylcellulose, microcrystalline cellulose, carragheen, stirring and dissolving thoroughly back stirs 8min; Add soybean lecithin again in the pigment mixer, stirring and dissolving thoroughly back stirs 12min; Add natrium citricum buffer salt solution (can be configured to the solution of 15wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 80 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 50 ℃.The acidity of compound of controlling rare cream is at 20 ° of T.
(5) compound sterilization: with 70 ℃ of UHT preheatings, adopt the tubular type steam sterilizing in, 137 ℃, 4s UHT heat treated sterilization; Homogeneous afterwards, homogenizing temperature is 45 ℃, homogenization pressure is 65bar.
(6) cooling packing: be cooled to 8 ℃; Sterile filling to 25 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 1.0wt%, and fat content is 20wt%; The pH value of product is 7.1.
Embodiment 3
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 6500rpm, and separation temperature is 55 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 10 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving skimmed milk, solution temperature is 45 ℃, and stirring and dissolving is thorough; Add guar gum, locust bean gum, starch again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Soybean lecithin, Tween 80, stirring and dissolving thoroughly back stir 15min; Add sodium hydrogen phosphate buffer salt solution (being configured to the solution of 15wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 65 ℃.The acidity of compound of controlling rare cream is at 20 ° of T.
(5) compound sterilization: with 68 ℃ of UHT preheatings, adopt the tubular type steam sterilizing in, 137 ℃, 4s UHT heat treated sterilization; Homogeneous afterwards, homogenizing temperature is 50 ℃, homogenization pressure is 65bar.
(6) cooling packing: be cooled to 12 ℃; Sterile filling to 1000 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 2.5wt%, and fat content is 26wt%; The pH value of product is 6.5.
Embodiment 4
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 77 ℃, 5min.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 6500rpm, and separation temperature is 60 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 10 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving skimmed milk, stirring and dissolving is thorough.Add sodium carboxymethylcellulose, microcrystalline cellulose, carragheen again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add soybean lecithin, Tween 80, lactic acid again and go alone ester in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium hexametaphosphate solution (being configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 50 ℃.
2. compound, adds rare cream pitcher and mixes with rare cream behind the high speed shear pumping action by behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 50 ℃.The acidity of compound of controlling rare cream is at 25 ° of T.
(5) compound sterilization:, adopt the pouring-in sterilization of steam, in 137 ℃, 4s UHT heat treated sterilization with 72 ℃ of UHT preheatings; Homogeneous afterwards, homogenizing temperature is 50 ℃, homogenization pressure is 70bar.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 1000 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 2.0wt%, and fat content is 36wt%; The pH value of product is 6.6.
Embodiment 5
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 85 ℃, 30s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 6000rpm, and separation temperature is 45 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 10 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving skimmed milk, stirring and dissolving is thorough.Add microcrystalline cellulose, sodium carboxymethylcellulose, sodium alginate again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add glycerin monostearate, soybean lecithin, lactic acid again and go alone the mixed liquor of ester and soybean oil in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium citrate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 55 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 50 ℃.The acidity of compound of controlling rare cream is at 15 ° of T.
(5) compound sterilization:, adopt the pouring-in sterilization of steam, in 137 ℃, 4s UHT heat treated sterilization with 70 ℃ of UHT preheatings; Homogeneous afterwards, homogenizing temperature is 50 ℃, homogenization pressure is 55bar.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 1000 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 1.7wt%, and fat content is 36wt%; The pH value of product is 6.7.
Embodiment 6
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 5000rpm, and separation temperature is 50 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 8 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving skimmed milk, stirring and dissolving is thorough.Add sodium carboxymethylcellulose, microcrystalline cellulose, sodium alginate again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add soybean lecithin, glycerin monostearate, lactic acid again and go alone ester in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium citrate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 55 ℃.
2. compound, adds rare cream pitcher and mixes with rare cream after the colloid mill effect by behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 65 ℃.The acidity of compound of controlling rare cream is at 15 ° of T.
(5) compound sterilization: with 70 ℃ of UHT preheatings, adopt the tubular type steam sterilizing in, 137 ℃, 4s UHT heat treated sterilization; Homogeneous afterwards, homogenizing temperature is 60 ℃, homogenization pressure is 55bar.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 1000 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 3.0wt%, and fat content is 40wt%; The pH value of product is 6.6.
Embodiment 7
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7200rpm, and separation temperature is 50 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 8 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water and the rare creamer dissolved skimmed milk of part, stirring and dissolving is thorough.Add sodium carboxymethylcellulose, microcrystalline cellulose, carragheen again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add lactic acid again and go alone ester, Tween 80, soybean lecithin in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium citrate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 50 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 65 ℃.The acidity of compound of controlling rare cream is at 12 ° of T.
(5) compound sterilization:, adopt the tubular type steam sterilizing in 137 ℃, 4s UHT heat treated sterilization with 70 ℃ of UHT preheatings; Homogeneous afterwards, homogenizing temperature is 60 ℃, homogenization pressure is 30bar.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 250 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 2.5wt%, and fat content is 45wt%; The pH value of product is 6.6.
Embodiment 8
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7200rpm, and separation temperature is 65 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 15 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving sodium carboxymethylcellulose, microcrystalline cellulose, yellow first glue, stirring and dissolving thoroughly back stirs 15min; Add lactic acid again and go alone ester, polysorbate60, soybean lecithin and anhydrous butter oil compound in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add dipotassium hydrogen phosphate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 80 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 72 ℃.The acidity of compound of controlling rare cream is at 8 ° of T.
(5) compound sterilization: first homogeneous, homogenizing temperature are 70 ℃, and homogenization pressure is 20bar; With 70 ℃ of UHT preheatings, adopt the scraper-type steam sterilizing, afterwards in 120 ℃, 6s UHT heat treated sterilization.
After measured, the protein content of product is 1.0wt%, and fat content is 25wt%; The pH value of product is 6.8.
Embodiment 9
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7200rpm, and separation temperature is 50 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 8 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use the skim milk steady dissolution agent of pigment mixer, emulsifying agent and buffer salt.Add guar gum, starch in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add glycerin monostearate, soybean lecithin, lactic acid again and go alone ester in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium citrate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 60 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 65 ℃.The acidity of compound of controlling rare cream is at 12 ° of T.
(5) compound sterilization: first homogeneous, homogenizing temperature are 40 ℃, and homogenization pressure is 60bar; With 70 ℃ of UHT preheatings, adopt steam-sprayed the sterilization afterwards in 142 ℃, 2s UHT heat treated sterilization.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 250 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 2.0wt%, and fat content is 36wt%; The pH value of product is 6.3.
Embodiment 10
Prepare burden according to 1 ton of output:
The preparation method:
(1) raw milk preliminary treatment: behind the clean after filtration breast of raw milk, adopt plate type heat exchanger to carry out pasteurize.The pasteurize treatment conditions are 72 ℃, 15s.
(2) centrifugation: adopt the rare cream of seperator centrifugation; The seperator rotating speed is 7200rpm, and separation temperature is 50 ℃.Separating the rare cream fat content that obtains is 50%.
(3) cooling and storage: it is standby that the rare cream process plate type heat exchanger that separates is cooled to 8 ℃ of storages.
(4) raw material mixes:
1. according to filling a prescription in the above-mentioned table, use pigment mixer water dissolving whey protein concentrate, stirring and dissolving is thorough.Add sodium carboxymethylcellulose, microcrystalline cellulose again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add soybean lecithin and sunflower oil mixed liquor again in the pigment mixer, stirring and dissolving thoroughly back stirs 15min; Add sodium hexametaphosphate solution (can be configured to the solution of 10wt%) again in the pigment mixer, stirring and dissolving thoroughly back stirs 10min.Solution temperature is 50 ℃.
2. compound mixes with rare cream by adding rare cream pitcher behind the homogeneous; Constant volume keeps the skin wet.
3. with preheating of mixed material to 65 ℃.The acidity of compound of controlling rare cream is at 12 ° of T.
(5) compound sterilization:, adopt the tubular type steam sterilizing in 137 ℃, 4s UHT heat treated sterilization with 70 ℃ of UHT preheatings; Homogeneous afterwards, homogenizing temperature is 60 ℃, homogenization pressure is 80bar.
(6) cooling packing: be cooled to 15 ℃; Sterile filling to 250 milliliter aseptic bag etc.
Enter warehouse for finished product through the product that is up to the standards.
After measured, the protein content of product is 1.7wt%, and fat content is 36wt%; The pH value of product is 6.7.
Embodiment 11 makes Egg Tarts
Egg Tarts liquid is made prescription: white granulated sugar 12.9%, yolk 22.1%; The butterfat amount that rare cream provides reaches 13% of Egg Tarts liquid quality, calculates the addition of the rare cream that uses according to this ratio; All the other are milk.As the rare cream fat content that uses embodiment 7 is 45%, and the consumption that can calculate rare cream is 28.9%; Then the milk amount of Shi Yonging is 36.1%.
Select rare cream of the present invention for use, make Egg Tarts according to the preparation method of the Egg Tarts of routine.Manufacture craft is as follows: milk and rare cream are mixed, be heated to 50 ℃; Add white granulated sugar again, stirring and dissolving; Mixed liquor is cooled to below 20 ℃, adds yolk, stirs; Mixed liquor is net filtration after filtration, and filtrate is left standstill after 5 minutes and used.Pour filtrate into the Egg Tarts skin.Put into baking tray, the baking box of packing into.Adjusting the top box temperature is 230 ℃; The nowel temperature is 246 ℃.Toast and come out of the stove after 20 minutes.Treat Egg Tarts cooling back observation tangent plane.
The Egg Tarts quality that the present invention makes is even, fine and smooth, flexible, colour generation well, do not subside, the cream excellent flavor.The Egg Tarts tangent plane of making is seen Fig. 2, and its surface effect is seen Fig. 3.
Embodiment 12 makes cream soup
Cream soup prescription: chicken clear soup 1500 grams, milk 1000 grams, rare cream (fat content is 36%) 150 grams, butter flour 200 grams, refined salt 20 grams.
As to use rare cream (fat content is 45%) of case 7, then rare cream consumption be 120 grams; The milk addition will increase by 30 grams.As to use rare cream (fat content is 20%) of case 1, then rare cream consumption be 270 grams; The milk addition will reduce by 120 grams.
Select rare cream of the present invention for use, made cream soup according to the preparation method of the cream soup of routine.Manufacture craft is as follows: milk is poured in the pot, boiled and contain container.Pot is cleaned and is dryouied, and butter flour is lowered in the pot, with the shovel crushing, slowly fry with slow fire, inject warm milk 1/2 successively, fall while stirring, make it even, and firmly stir it, and make it to become the pasty state of pure white light, stir into successively again in other 1/2 the warm milk, stir into rare cream, stir evenly the back and inject chicken clear soup, stir evenly and call in refined salt after boiling, be filtered into vessel and get final product.
The cream soup of making, the pure white light of color and luster, bright salty pure, the creamy taste local flavor is pure, strong.The phenomenon that water-oil separating do not occur, can tolerable temperature 95 ℃ 20min heat treatment.
The fat globule size distribution of effect embodiment 1 rare cream detects
Use particles distribution instrument (Malvern Instruments, Hydro2000MU Mastersizer) to measure the size distribution situation of particle in rare cream.Use rare milk oil samples of the present invention to spend ionized water dilution, drip rare cream, to obscurity between 10～20%.Analytical model is conventional common-mode, and injector is called Hydro 2000MU (A); The particle refractive index is 1.520; Granule absorbance is 0.001; Dispersant is a water, and the dispersant refractive index is 1.330.Volume mean diameter is:
Ni is a diameter in the formula; Quantity for the particle of di.
Rare cream particle distribution situation such as the table 1 measured:
Table 1 distribution of particles measurement result
| Classification | Volume average particle size | ??d(0.1) | ??d(0.5) | ??d(0.9) |
| Embodiment 1 | ??2.504 | ??1.415 | ??2.263 | ??3.879 |
| Embodiment 2 | ??2.500 | ??1.387 | ??2.069 | ??3.807 |
| Embodiment 3 | ??2.730 | ??1.689 | ??2.543 | ??4.020 |
| Embodiment 4 | ??2.791 | ??1.647 | ??2.568 | ??4.237 |
| Classification | Volume average particle size | ??d(0.1) | ??d(0.5) | ??d(0.9) |
| Embodiment 5 | ??2.799 | ??1.747 | ??2.611 | ??4.103 |
| Embodiment 6 | ??2.809 | ??1.706 | ??2.589 | ??4.220 |
| Embodiment 7 | ??2.833 | ??1.652 | ??2.599 | ??4.331 |
| Embodiment 8 | ??2.502 | ??1.389 | ??2.073 | ??3.859 |
| Embodiment 9 | ??2.793 | ??1.649 | ??2.571 | ??4.249 |
| Embodiment 10 | ??2.797 | ??1.742 | ??2.618 | ??4.109 |
Show rare cream of the present invention by above-mentioned data, product is stable, no bleed phenomenon, and the fat globule distribution of particles is concentrated, and scope is narrow and small.
The whipping performance test of effect embodiment 2 rare cream
Cold as much as possible for guaranteeing rare cream, but do not occur freezing, in advance will be to beating the container precooling.
Rare cream places (4 ℃) precooling 6h in the refrigerator, claims rare cream of about 600ml precooling to pour in a mixing bowl that cooled off, and uses Kenwood whipper 5 grades (about 160r/min) to beat, and measures it and beats the foaming rate.
In the formula: M1 is the quality (g) of the rare cream of whipping do not beaten with volume; M2 is the quality (g) of the rare cream of whipping beaten with volume.
The whipping rate of the sample that the present invention did is 25～200%.
The whipping rate of the rare cream of table 2
| Classification | The whipping rate | Classification | The whipping rate |
| Embodiment 1 | ??25％ | Embodiment 6 | ??160％ |
| Embodiment 2 | ??28％ | Embodiment 7 | ??195％ |
| Embodiment 3 | ??80％ | Embodiment 8 | ??30％ |
| Embodiment 4 | ??150％ | Embodiment 9 | ??155％ |
| Embodiment 5 | ??120％ | Embodiment 10 | ??118％ |
Effect embodiment 3 stability tests
Rare cream of the present invention is measured its stability as for 4 ℃ and 25 ℃ respectively, and experiment shows that (table 3) rare cream of the present invention can reach 6～9 months shelf-life in room temperature.
Table 3 stability test result
| Classification | Be stored in 4 ℃ | Be stored in 25 ℃ |
| Embodiment 1 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 2 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 3 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 4 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 5 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 6 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 7 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 8 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Classification | Be stored in 4 ℃ | Be stored in 25 ℃ |
| Embodiment 9 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
| Embodiment 10 | Observe after 9 months: product cream local flavor pure aromatic, mouthfeel is normal, structural state is stable, application testing is good | Observe after 6 months: product cream local flavor is pure, mouthfeel is normal, structural state is stable, application testing is good |
Claims (18)
1. rare cream, it contains fat 20～45%, protein 1～3%, stabilizing agent 0.1～0.55%, emulsifying agent 0.05～0.35%, buffer salt 0.005～0.15% and supply the water of 100% amount, percentage accounts for the mass percent of rare cream total amount for each composition.
2. rare cream as claimed in claim 1 is characterized in that: the pH of described rare cream is 6.3～7.1.
3. rare cream as claimed in claim 1 is characterized in that: described stabilizing agent is one or more in sodium carboxymethylcellulose, microcrystalline cellulose, carragheen, guar gum, locust bean gum, starch, yellow first glue and the sodium alginate; The content of described stabilizing agent is 0.3～0.5%, and percentage is the mass percent of the rare cream total amount of stabilizer comprises.
4. rare cream as claimed in claim 1 is characterized in that: described emulsifying agent is that glycerin monostearate, soybean lecithin, Tween 80, polysorbate60 and lactic acid are gone alone one or more in the ester; The content of described emulsifying agent is 0.15～0.3%, and percentage is the mass percent that emulsifying agent accounts for rare cream total amount.
5. rare cream as claimed in claim 1 is characterized in that: described buffer salt is one or more in sodium hydrogen phosphate, dipotassium hydrogen phosphate, calgon and the natrium citricum.
6. as the preparation method of each described rare cream of claim 1～5, it comprises the steps:
(1) raw material mixes:
1. with 0.1～0.55% stabilizing agent, after 0.05～0.35% emulsifying agent, 0.005～0.15% buffer salt and the water of supplying 100% amount mix, mixed liquor;
2. mixed liquor is mixed with 40～90% the rare cream that separates from raw milk according to prior art;
3. 45～72 ℃ of preheatings then, control acidity is 8～25 ° of T, compound;
Above-mentioned percentage accounts for the mass percent of raw material total amount for each raw material;
(2) with the compound sterilization treatment, homogeneous before or after sterilization gets final product.
7. method as claimed in claim 6 is characterized in that: described step (1) 1. in also add protein batching and/or fat batching.
8. method as claimed in claim 7 is characterized in that: described protein batching is one or more in skimmed milk, buttermilk powder, skim milk, rich milk, WPC and the whey isolate protein; Described fat batching is one or more in whole milk powder, rich milk, cream, anhydrous butter oil and the vegetable oil.
9. method as claimed in claim 8, it is characterized in that: described vegetable oil is one or more in soybean oil, sunflower oil, rapeseed oil, palm oil, coconut oil, safflower seed oil, corn oil, olive oil and the peanut oil, and its consumption accounts for rare cream total lipid content mass percent below 10%.
10. method as claimed in claim 6 is characterized in that: the 1. middle order that mixes of described step (1) mixes for stabilizing agent, emulsifying agent and buffer salt are dissolved in the water successively.
11. method as claimed in claim 7, it is characterized in that: when described protein batching and/or fat batching are liquid product, stabilizing agent, emulsifying agent and buffer salt are dissolved in protein batching and/or fat batching successively, or in the mixed liquor of protein batching and/or fat batching and water, mix; When described protein batching and/or fat batching are solid-state product, itself and stabilizing agent, emulsifying agent and buffer salt are dissolved in the water successively, mix.
12. as claim 10 or 11 described methods, it is characterized in that: the temperature of described mixing is 40～80 ℃; Described mixing be operating as with each raw material add stirring and dissolving fully after, continue to stir 8～15min, add next raw material again.
13. method as claimed in claim 6 is characterized in that: the mixed liquor 1. in the described step (1) also carries out homogeneous, directly mix afterwards with rare cream, or by mixing with rare cream after high speed shear pump or the colloid mill effect.
14. method as claimed in claim 6, it is characterized in that: the sterilization treatment in the described step (2) is that UHTS is handled, its treatment conditions are: 120～142 ℃ of sterilization 2～6s, its sterilization method are tubular type steam sterilizing, scraper-type steam sterilizing, the steam-sprayed or pouring-in sterilization of steam.
15. method as claimed in claim 6 is characterized in that: the pressure of described homogeneous is 20～80bar, and temperature is 40～70 ℃.
16. method as claimed in claim 15 is characterized in that: the pressure of described homogeneous is 30～60bar, and temperature is 50～60 ℃.
17. method as claimed in claim 6 is characterized in that: described as follows from the step of preparation process of rare cream of raw milk separation according to prior art:
(1) raw milk preliminary treatment: filter clean breast earlier, pasteurize afterwards;
(2) centrifugation: centrifugal rotation speed is 5000～7200rpm; Centrifuging temperature is 45～65 ℃;
(3) cooling and store: be cooled to store below 15 ℃ standby.
18. as the application of each described rare cream of claim 1～5 in making Egg Tarts, candy, cake or vichyssoise.
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