CN104719503A

CN104719503A - Cream powder

Info

Publication number: CN104719503A
Application number: CN201510150715.XA
Authority: CN
Inventors: 郁继强
Original assignee: NANJING YUSHI BIOLOGICAL TECHNOLOGY Co Ltd
Current assignee: NANJING YUSHI BIOLOGICAL TECHNOLOGY Co Ltd
Priority date: 2015-03-31
Filing date: 2015-03-31
Publication date: 2015-06-24

Abstract

The invention provides cream powder. The cream powder is prepared from the following raw materials: 30 to 80% of anhydrous cream, 2 to 6% of casein, 5 to 7% of an emulsifier, 0 to 1.7% of a water retention agent, 9 to 35% of whey powder, 1 to 1.5% of an antitackiness agent, and the balance of maltodextrin. The cream powder is small in fat particles, and beneficial for digestion and absorbing; the fat content is high and up to 80%; the cream powder has the unique flavor of dairy products, and is rich in fat-soluble vitamin A and essential fatty acid, and free of trans-fatty acids.

Description

A kind of cream powder

Technical field

The invention belongs to technical field of food science, particularly a kind of cream powder.

Background technology

Natural cream, is be raw material with animal milk, from milk, isolates fat constituent, through processing process such as sterilization, fermentation or azymic, concentrated out based on fat, the solid content simultaneously containing Multiple components.Cream is a kind of taste compound, and it can give food palatant, and as dessert, cake, chocolate etc., it is also used in some beverages, as coffee and milk taste sweet wine etc., applies very extensive.

Animal cream is easy to oxidative rancidity at normal temperatures, must carry out at low temperatures preserving and transporting, and the requirement of low temperature have impact on quality and the shelf life of product, and cost of transportation is higher; Whipped cream needs to beat under cryogenic in addition, more responsive to environment temperature.Therefore seek a kind of novel production technology improving milk oil quality that is beneficial to and become main target of the present invention.Dry cream according to different purposes, can regulate fat content arbitrarily, not only at room temperature can preserve transport, and preservation condition is simple, and cost of transportation is low, and can beat at ambient temperature mount evaporated milk oil, blistering rate is high.

The people such as Zhang Hailing (Zhang Hailing, Zheng has been, Zou Jin, Liao and cyanines, Kong Lingwei, Long Jiyun, the preparation of microcapsule-type low fat cream powder and performance study thereof, food science and technology, 2011,36 (3): 46-50) technique and formula that microcapsules technology prepares low fat cream powder is disclosed.But the hydrogenated vegetable oil that the method is, fat content is lower.Containing a certain amount of fat-soluble A and essential fatty acid in animal cream, no matter from mouthfeel or from nutrition, be all that vegetable oil cannot replace completely.

Summary of the invention

The object of this invention is to provide a kind ofly provides high fat content, cream powder without trans-fatty acid, to solve the lower problem of the fat content that exists in prior art.

For achieving the above object, the present invention is by the following technical solutions:

A kind of cream powder, consisting of of each raw material: anhydrous butter oil 30-80%, casein 2-6%, emulsifying agent 5-7%, water retention agent 0-1.7%, whey powder 9-35%, anticaking agent 1-1.5%, surplus is maltodextrin.。

Further, described casein is provided by casein sodium or casein.

Further, described water retention agent is selected from any one or at least two kinds of mixtures in dipotassium hydrogen phosphate, sodium pyrophosphate, tertiary sodium phosphate, sodium phosphate trimer, calgon.

Further, described water retention agent is any one or at least two kinds of mixtures in dipotassium hydrogen phosphate, sodium pyrophosphate, tertiary sodium phosphate.

Further, described emulsifying agent is selected from propylene glycol ester, sorbitanmonolaureate, mono-fatty acid glyceride, diglycerine fatty acid ester, any one or at least two kinds of mixtures in modified soy bean lipoid, enzymatic hydrolysis of soybean phosphatide, diacetyl tartarate monoglyceride, sorbester p17, succinylated monoglyceride, polyglyceryl fatty acid ester, stearoyl lactate.

Further, described emulsifying agent is any one or at least two kinds of mixtures in diglycerine fatty acid ester, sorbester p17, stearoyl lactate, polyglyceryl fatty acid ester.

Compared with prior art, the present invention has following beneficial effect:

Dry cream product of the present invention, lipochondrion is little, is beneficial to and digests and assimilates; Product fat content is high, the highlyest can reach 80%; There is the distinctive local flavor of dairy products and abundant fat-soluble A and essential fatty acid; Not containing trans-fatty acid.

Cream powder of the present invention adds water after stirring and dissolving and can at room temperature dismiss, and has good foaming characteristic and plasticity.Store convenient transportation, decrease logistics and use cost.Powder has good mobility, expands its application in field of food.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail.But the invention is not restricted to given example.

The present embodiment adopts following preparation method to prepare dry cream, comprises the following steps:

The first step, in ingredients pot, casein, whey powder, maltodextrin, water retention agent to be stirred in water; To melt in oil cauldron, in 70 DEG C-75 DEG C, anhydrous butter oil and emulsifying agent heating are being stirred;

Detailed process is: if use casein sodium, first in ingredients pot, inject cold water, again casein sodium is joined in cold water, stirring makes it dispersion and stirs evenly, then ingredients pot is warming up to 70 DEG C-75 DEG C, then whey powder, maltodextrin, water retention agent are injected in ingredients pot, stir; Meanwhile, first anhydrous butter oil is added to and melt in oil cauldron, add thermal agitation and anhydrous butter oil is melted, then add emulsifying agent, then at 70 DEG C-75 DEG C, stir 30-45min.

If use casein, first in ingredients pot, inject cold water, then ingredients pot is warming up to 70 DEG C-75 DEG C, water retention agent is added in ingredients pot, after to be dissolved, casein is dissolved in ingredients pot, finally whey powder, maltodextrin are injected in ingredients pot, stir.Meanwhile, first anhydrous butter oil is added to and melt in oil cauldron, add thermal agitation and anhydrous butter oil is melted, then add emulsifying agent, then at 70 DEG C-75 DEG C, stir 30-45min.

Second step, by ingredients pot material obtained for the first step with melt oil cauldron material and inject in emulsification pot simultaneously, in 70 DEG C-75 DEG C down cut emulsification 25-90min, obtain even light yellow slurry, slurry concentration is 50%-75%.

3rd step, then through high pressure homogenizer homogeneous, then spray-dried tower spraying dry makes powder; The pressure of described high pressure homogenizer is 60-65MPa; The EAT of described spray drying tower is 160 DEG C-180 DEG C, and leaving air temp is 90 DEG C-95 DEG C.

4th step, by the 3rd step gained powder cooling after evenly admix anticaking agent, obtain dry cream finished product;

Concrete preparation embodiment is as shown in the table:

The percentage by weight of each component of the raw materials used composition of each embodiment of table 1

Each step parameter () of each case of table 2

Each step parameter (two) of each case of table 3

After testing, above each preparation case gained dry cream is after employing usual manner brews, and not only milk is strong, and the smooth exquisiteness of mouthfeel.Can dismiss in room temperature after allotment in proportion, have good foaming characteristic, can be used as the primary raw material of the preparations such as cake, ice cream, bread.

In addition to the implementation, the present invention can also have other embodiments.All employings are equal to the technical scheme of replacement or equivalent transformation formation, all drop on the protection domain of application claims.

Claims

1. a cream powder, is characterized in that: consisting of of each raw material: anhydrous butter oil 30-80%, casein 2-6%, emulsifying agent 5-7%, water retention agent 0-1.7%, whey powder 9-35%, anticaking agent 1-1.5%, and surplus is maltodextrin.

2. cream powder as claimed in claim 1, is characterized in that: described casein is provided by casein sodium or casein.

3. cream powder as claimed in claim 1, is characterized in that: described water retention agent is selected from any one or at least two kinds of mixtures in dipotassium hydrogen phosphate, sodium pyrophosphate, tertiary sodium phosphate, sodium phosphate trimer, calgon.

4. the cream powder as described in claim 1 or 3, is characterized in that: described water retention agent is any one or at least two kinds of mixtures in dipotassium hydrogen phosphate, sodium pyrophosphate, tertiary sodium phosphate.

5. cream powder as claimed in claim 1, it is characterized in that: described emulsifying agent is selected from propylene glycol ester, sorbitanmonolaureate, mono-fatty acid glyceride, diglycerine fatty acid ester, any one or at least two kinds of mixtures in modified soy bean lipoid, enzymatic hydrolysis of soybean phosphatide, diacetyl tartarate monoglyceride, sorbester p17, succinylated monoglyceride, polyglyceryl fatty acid ester, stearoyl lactate.

6. the cream powder as described in claim 1 or 5, is characterized in that: described emulsifying agent is any one or at least two kinds of mixtures in diglycerine fatty acid ester, sorbester p17, stearoyl lactate, polyglyceryl fatty acid ester.