CN105454442A - UHT single cream and preparation method - Google Patents
UHT single cream and preparation method Download PDFInfo
- Publication number
- CN105454442A CN105454442A CN201510963025.6A CN201510963025A CN105454442A CN 105454442 A CN105454442 A CN 105454442A CN 201510963025 A CN201510963025 A CN 201510963025A CN 105454442 A CN105454442 A CN 105454442A
- Authority
- CN
- China
- Prior art keywords
- powder
- preparation
- uht
- fat globule
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses UHT single cream and a preparation method thereof. Raw materials comprise the following components: 41.45-48.49 percent of butter, 3.5-4.5 percent of albumen powder, 3-4 percent of fat globule membrane powder, and 0.01-0.05 percent of stabilizer, and the content of water is 45-50 percent; the preparation method comprises the following steps: (1) uniformly mixing the albumen powder, the fat globule membrane powder and water to obtain a mixture A; (2) uniformly mixing the mixture A, the butter and the stabilizer to obtain a mixture B; (3) homogenizing the mixture B, performing UHT sterilization, and quickly cooling, thus obtaining the UHT single cream. According to the UHT single cream and the preparation method thereof, technical parameters and the raw materials are mutually cooperated, an emulsification effect is good, and the single cream is rich in natural phospholipid component, has the functions such as softening blood vessels and promoting human health, has a higher nutritional property, has better stability, keeps better application performance during the shelf life, has the shelf life of 6-9 months, avoid the phenomena such as fat floating, and has better storage stability and application prospect.
Description
Technical field
The present invention relates to rare cream of a kind of UHT and preparation method thereof.
Background technology
Natural rare cream is directly separated from raw material, rich fatty a kind of dairy products.At present, rare cream that domestic market is sold mostly is whipping cream, is mainly used in Western-style pastry shop, bakery and various sweets.In addition, frozen cream, dried cream and modulation rare milk wet goods product is also had.Because domestic milk source is comparatively in short supply, be subject to seasonal effect, creme fraiche is in the situation that supply falls short of demand.
It is raw material UHT whipping cream and preparation method thereof with butter that Chinese patent CN104365861 discloses a kind of, but this preparation method exists the poor defect of technique loaded down with trivial details (need carry out twice homogenization), thickener (i.e. stabilizing agent) consumption rare cream long-time stability that are more, that obtain.
Can accessory substance be produced in butter production process--buttermilk, its ratio is generally 1.7 ~ 1.8 times of butter output.For in the processing of feed after the usual spraying dry of buttermilk, its using value is lower.Be rich in multiple nutritional components in buttermilk, in its dry, protein content is about 3%, and fat content is about 0.6%.In addition, containing fat globule membrane component in buttermilk, for fully improving the value of buttermilk, fat globule membrane powder can be separated from buttermilk, being applied in food processing.In prior art, also do not have and fat globule membrane powder is applied in the preparation process of whipping cream.This phenomenon is urgently to be resolved hurrily.
Summary of the invention
The technical problem that the present invention solves overcomes in prior art that to be that the obtained rare cream of UHT of raw material exists technique loaded down with trivial details, twice homogenization need be carried out, and thickener (i.e. stabilizing agent) consumption is more, the defect that obtained rare cream long-time stability are poor, provides rare cream of a kind of UHT and preparation method thereof.Preparation method of the present invention is comparatively easy, without the need to second homogenate.Preparation technology parameter of the present invention and raw material are worked in coordination with mutually, emulsify well, make the rare cream obtained be rich in natural phospholipid composition, can softening blood vessel, and the function such as promote health, and has higher nutritive peculiarity; And there is good stability, within the shelf-life, keep good application performance, shelf life can reach 6 ~ 9 months, there will not be the phenomenons such as fat floating, has good storage stability and application prospect; Fat globule membrane powder is applied in the preparation process of rare cream, achieves the maximum comprehensive utilization of all accessory substances, reduce the production cost of rare cream.In addition, adipose-derived using butter as whipping cream of rare cream of the present invention, effectively can improve the utilizing status of butter.
The present invention solves the problems of the technologies described above by the following technical programs.
The invention provides the preparation method of the rare cream of a kind of UHT, its raw material comprises following component: butter 41.45 ~ 48.49%, albumen powder 3.5 ~ 4.5%, fat globule membrane powder 3 ~ 4%, stabilizing agent 0.01 ~ 0.05%, moisture 45 ~ 50%, above-mentioned percentage is the mass percent relative to the rare cream raw material total amount of UHT;
Described preparation method comprises the following steps:
(1) described albumen powder, described fat globule membrane powder and described water are mixed, obtain mixture A;
(2) described mixture A, described butter and described stabilizing agent are mixed, obtain mixture B;
(3) by described mixture B homogeneous, carry out UHT sterilization, namely obtain the rare cream of UHT after cooling fast;
Wherein, the pressure of described homogeneous is 3 ~ 6MPa, and the temperature of described homogeneous is 55 ~ 65 DEG C; The cooldown rate of described quick cooling is 6 ~ 12 DEG C/sec.
In the present invention, described butter is that this area routine prepares rare cream butter used.In described butter, fat content is preferably 80 ~ 84%, is more preferably 82%; Nonfat milk solids content is preferably 1 ~ 3%, is more preferably 2%; Moisture is preferably 13 ~ 19%, and be more preferably 16%, above-mentioned percentage is the mass percent relative to butter.
In the present invention, described albumen powder is the albumen powder of this area routine, preferably comprises one or more in skimmed milk powder, PURE WHEY and cow's milk protein concentrate.
In the present invention, described stabilizing agent is the stabilizing agent of this area, preferably comprises one or more in carragheen, locust bean gum, xanthans and microcrystalline cellulose.
In step (1), the temperature of described mixing is room temperature, is generally 15 ~ 35 DEG C.
In step (1), the mixing speed of described mixing is preferably 100 ~ 200rpm.The time of described mixing is preferably 30 ~ 90 minutes.
In step (1), preferably mixture A is stored more than 12 hours at 4 ~ 7 DEG C, albumen powder and fat globule membrane powder can fully be dissolved.
In step (2), the temperature of described mixing is preferably 50 ~ 70 DEG C.
In step (2), the mixing speed of described mixing is preferably 10000 ~ 15000rpm.
In step (2), the time of described mixing is preferably 1 ~ 5 minute.
In step (3), the operation of described UHT sterilization and condition are operation and the condition of this area routine.The temperature of described UHT sterilization is preferably 135 ~ 140 DEG C.The time of described UHT sterilization is preferably 4 ~ 10s.
In step (3), must cool fast after UHT sterilization.If cooldown rate is excessively slow, part protein denaturation in rare cream, causes bad rigid to rare cream texture, and can affect product dismiss performance.
In step (3), described quick cooled temperature is preferably 15 ~ 18 DEG C.
Preferably, the rare cream of UHT step (3) prepared carries out filling, and described filling operation is generally the requirement meeting SSOP (SSOP), Good Manufacture Practice (GMP) and hazard (HACCP).Described filling temperature is preferably < 15 DEG C.By described filling after product carry out preservation, the temperature of described preservation is preferably 15 ~ 35 DEG C.
In the present invention, described fat globule membrane powder is the fat globule membrane powder of this area routine, can be separated from the dairy products containing fat globule membrane powder by the separation method of this area routine and obtain, preferably obtain in the steps below: behind raw material adjust ph to 7 ~ 8, aperture is adopted to be that the membrane material of 0.1 ~ 1.5 μm carries out separations concentrated, filter wash, collects the concentrate of the section of retaining, after freeze drying; Wherein, described raw material is the liquid diary product containing fat globule membrane powder.
Wherein, the described liquid diary product containing fat globule membrane powder is that this area is conventional, and being preferably one or more in fresh buttermilk, the buttermilk powder aqueous solution, rare cream and rich milk, is more preferably fresh buttermilk and/or the buttermilk powder aqueous solution.If raw material is rare cream and/or rich milk take off rare cream, fat globule membrane powder is obtained for ease of follow-up efficient separation, before carrying out above-mentioned separation method, generally first through heating, centrifugal and lock out operation, make fat content in 65% (mass percent) left and right.
Wherein, the described buttermilk powder aqueous solution refers to the aqueous solution become according to certain proportions by buttermilk powder.The described buttermilk powder aqueous solution obtains preferably by following step: buttermilk powder is recovered to the solution of 8 ~ 9%, stirs 30 ~ 90 minutes at 35 ~ 45 DEG C, is cooled to 4 ~ 7 DEG C of refrigerations more than 12 hours; Above-mentioned percentage is the mass percent that buttermilk powder accounts for buttermilk powder aqueous solution total amount.
Wherein, before the operation of UF membrane, by regulating the pH value of raw material, the calcium ion be combined with casein is made to become free calcium ions, and be combined with the chelating agent added, thus casein micelles structure changes, and casein is more easily separated with fat globule membrane.
Wherein, preferably, described pH value is regulated by acidity regulator.Described acidity regulator is that field of food is conventional, preferably comprises one or more in natrium citricum, sodium tartrate, sodium acetate and sodium carbonate.
According to this area general knowledge, adopting the membrane material of 0.1 ~ 1.5 μm to carry out being separated concentrated process is micro-filtration.
Wherein, described membrane material preferably comprises cellulose ester membrane, regenerated cellulose film, ceramic membrane or poly (ether sulfone) film.
Wherein, the temperature that described separation is concentrated is preferably 10 ~ 50 DEG C.The pressure that described separation concentrates is preferably 0.5 ~ 0.7MPa.
Wherein, the terminal that described separation concentrates is preferably 1/4 ~ 1/6 times to original volume.
Wherein, described filter wash be operating as this area routine operation, preferably carry out in the steps below: after described separation is concentrated, fill into water retaining end, make, with described to be separated the volume before concentration operation identical, to carry out filter wash.
Wherein, the temperature of described filter wash is preferably 10 ~ 50 DEG C.The pressure of described filter wash is preferably 0.5 ~ 0.7MPa.The number of times of described filter wash is preferably 3 ~ 5 times.
In the fat globule membrane powder obtained by above-mentioned preparation method, total protein content is preferably 50 ~ 60%, and lipid content is preferably 30 ~ 40%, moisture be preferably 3 ~ 5% and other ash content component contents be preferably 3 ~ 5%.In described total protein, the content of fat globule membrane proteins is preferably 68 ~ 72%, caseic content be preferably 5 ~ 7% and the content of lactalbumin be preferably 23 ~ 25%, above-mentioned percentage is the mass percent relative to total protein content.
Present invention also offers a kind of rare cream of UHT obtained by above-mentioned preparation method.
According to this area general knowledge, the product that the present invention obtains belongs to whipping cream.
UHT of the present invention is rare, and whipping component index is generally: fat 35 ~ 43.5%, moisture 55 ~ 60%, protein 1 ~ 5%, carbohydrate 0.5 ~ 1.5%, percentage is the mass percent that each composition accounts for rare cream total amount.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
Preparation technology parameter of the present invention and raw material are worked in coordination with mutually, emulsify well, make the rare cream obtained be rich in natural phospholipid composition, can softening blood vessel, and the function such as promote health, and has higher nutritive peculiarity; And there is good stability, within the shelf-life, keep good application performance, shelf life can reach 6 ~ 9 months, there will not be the phenomenons such as fat floating, has good storage stability and application prospect; Fat globule membrane powder is applied in the preparation process of rare cream, achieves the maximum comprehensive utilization of all accessory substances, reduce the production cost of rare cream.
In addition, adipose-derived using butter as whipping cream of rare cream of the present invention, effectively can improve the utilizing status of butter.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
Material used in embodiment is below as follows:
Butter is (in butter, fat content is 80%, nonfat milk solids content be 3% and moisture be 17%, above-mentioned percentage is the mass percent relative to butter total amount), skimmed milk powder, PURE WHEY, fat globule membrane powder (used in embodiment 5) and cow's milk protein concentrate be all purchased from permanent natural commerce and trade (Shanghai) Co., Ltd..Carragheen, locust bean gum, xanthans and microcrystalline cellulose are all purchased from Danisco (China) Co., Ltd.
Film device: film is all purchased from Synderfiltration Co., Ltd.
The yield of mistake film pressure (TMP) used in embodiment below adopts following formulae discovery:
TMP=(P
charging+ P
backflow)/2
Wherein, P
chargingand P
backflowrepresent the pressure of feed end and backflow end respectively.
In following embodiment, without specified otherwise, described percentage is mass percent.
Embodiment 1
1, the preparation method of fat globule membrane powder is:
(1) get fresh buttermilk 20kg, add natrium citricum, regulate pH to be 7;
(2) adopted by step (1) gained material the cellulose ester membrane of 0.1 μm to carry out separation to concentrate, concentrate 1/4 times of most original volume, namely trapped fluid is stop after 5kg.Fill into 15kg deionized water retaining end, this step repeats 3 times.Membrane separation concentration and filter wash temperature are 50 DEG C, and pressure is 0.5MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 50%, and lipid content is 40%, moisture 5%, the ash content of coal 5%; Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 68%, 7% and 25%.
2, the rare cream preparation method of UHT:
Raw material: butter 41.45%, skimmed milk powder 4.5%, fat globule membrane powder 4%, carragheen 0.05%, moisture 50%.
(1) dissolve under skimmed milk powder and fat globule membrane powder room temperature (15 DEG C), after 100rpm stirs 90min, spend the night be in store for (7 DEG C), and powder is fully dissolved, obtained mixture A.
(2) after adding butter and carragheen in mixture A, heating-up temperature to 70 DEG C, stirs 5min under 10000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (55 DEG C, 6MPa), UHT sterilization (135 DEG C, 10s), after quick cooling, be cooled in 10s 18 DEG C (cooldown rate is 11.7 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
In the obtained rare cream of UHT, fat content 35%, protein content 5%, carbohydrate 1.5%, moisture 58.5%.
Embodiment 2
1, the preparation method of fat globule membrane powder:
(1) buttermilk powder is recovered to the solution 24kg of 8%, at 35 DEG C, stirs 90min, after being cooled to 4 ~ 7 DEG C of chilled overnight, add sodium tartrate, regulate pH to be 8;
(2) adopted by step (1) gained material the regenerated cellulose film of 1.5 μm to carry out separation to concentrate, concentrate 1/6 times of most original volume, namely trapped fluid is stop after 4kg.Fill into 20kg deionized water retaining end, this step repeats 5 times.The temperature of membrane separation concentration and filter wash is 10 DEG C, and pressure is 0.7MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 60%, and lipid content is 34%, moisture 3%, the ash content of coal 3%.Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 72%, 5% and 23%.
2, the rare cream preparation method of UHT:
Raw material: butter 48.49%, PURE WHEY 3.5%, fat globule membrane 3%, locust bean gum 0.01%, moisture 45%.
(1) dissolve under PURE WHEY and fat globule membrane powder room temperature (35 DEG C), after 200rpm stirs 30min, spend the night be in store for (4 DEG C), and powder is fully dissolved, obtained mixture A.
(2) after adding butter and locust bean gum in mixture A, heating-up temperature to 50 DEG C, stirs 1min under 15000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (65 DEG C, 3MPa), UHT sterilization (140 DEG C, 4s), be cooled in 20s 15 DEG C (cooldown rate is 6.3 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
In the obtained rare cream of UHT, fat content 38.50%, protein content 1%, carbohydrate 0.5%, moisture 60%.
Embodiment 3
1, the preparation method of fat globule membrane powder is:
(1) buttermilk powder is recovered to the solution 25kg of 9%, at 45 DEG C, stirs 30min, after being cooled to 4 ~ 7 DEG C of chilled overnight, add sodium acetate, regulate pH to be 8;
(2) adopted by step (1) gained material the ceramic membrane of 0.4 μm to carry out separation to concentrate, concentrate 1/5 times of most original volume, namely trapped fluid is stop after 5kg.Fill into 20kg deionized water retaining end, this step repeats 4 times.Membrane separation concentration and filter wash temperature are 30 DEG C, and pressure is 0.6MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 55%, and lipid content is 35%, moisture 5% and the ash content of coal 5%.Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 70%, 6% and 24%.
2, the rare cream preparation method of UHT:
Raw material: butter 45%, cow's milk protein concentrate 4%, fat globule membrane 3.5%, xanthans 0.03%, moisture 47.47%.
(1) dissolve under cow's milk protein concentrate and fat globule membrane powder room temperature (20 DEG C), after 200rpm stirs 30min, spend the night be in store for (4 DEG C), and powder is fully dissolved, obtained mixture A.
(2) after adding butter and xanthans in mixture A, heating-up temperature to 50 DEG C, stirs 1min under 15000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (65 DEG C, 3MPa), UHT sterilization (140 DEG C, 4s), be cooled in 15s 16 DEG C (cooldown rate is 8.3 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
Fat content 38.50% in the obtained rare cream of UHT, protein content 1%, carbohydrate 0.5%, moisture 60%.
Embodiment 4
1, the preparation method of fat globule membrane powder:
(1) buttermilk powder is recovered to the solution 25kg of 8.5%, at 40 DEG C, stirs 60min, after being cooled to 4 ~ 7 DEG C of chilled overnight, add sodium carbonate, regulate pH to be 7.5;
(2) adopted by step (1) gained material the poly (ether sulfone) film of 0.4 μm to carry out separation to concentrate, concentrate 1/5 times of most original volume, namely trapped fluid is stop after 5kg.Fill into 20kg deionized water retaining end, this step repeats 4 times.Membrane separation concentration and filter wash temperature are 45 DEG C, and pressure is 0.6MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 56%, and lipid content is 34%, moisture 5%, the ash content of coal 5%.Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 68%, 7% and 25%.
2, the rare cream preparation method of UHT:
Raw material: butter 45%, skimmed milk powder 4%, fat globule membrane 3.7%, microcrystalline cellulose 0.03%, moisture 47.27%.
(1) dissolve under skimmed milk powder and fat globule membrane powder room temperature (22 DEG C), after 100rpm stirs 60min, spend the night be in store for (4 DEG C), and powder is fully dissolved, obtained mixture A;
(2) after adding butter and microcrystalline cellulose in mixture A, heating-up temperature to 60 DEG C, stirs 1min under 13000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (60 DEG C, 6MPa), UHT sterilization (137 DEG C, 5s), be cooled in 10s 18 DEG C (cooldown rate is 11.9 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
Fat content 41% in the obtained rare cream of UHT, protein content 3%, carbohydrate 1%, moisture 55%.
Embodiment 5
UHT is rare, and cream preparation method is as follows:
Raw material: butter 45%, skimmed milk powder 4%, fat globule membrane 3.7% (permanent natural commerce and trade (Shanghai) Co., Ltd. commercially available prod), microcrystalline cellulose 0.03%, moisture 47.27%.
(1) dissolve under skimmed milk powder and fat globule membrane powder room temperature (25 DEG C), after 150rpm stirs 80min, spend the night be in store for (4 DEG C), and powder is fully dissolved, obtained mixture A;
(2) after adding butter and microcrystalline cellulose in mixture A, heating-up temperature to 65 DEG C, stirs 3min under 14000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (60 DEG C, 5MPa), UHT sterilization (137 DEG C, 5s), be cooled in 10s 18 DEG C (cooldown rate is 11.9 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
Fat content 38% in the obtained rare cream of UHT, protein content 3%, carbohydrate 1%, moisture 58%.
Embodiment 6
1, the preparation method of fat globule membrane powder:
(1) adopt creme fraiche to produce fat globule membrane powder, after creme fraiche being heated to 55 DEG C, centrifugation is 65% to fat content, adds sodium tartrate, regulates pH to be 8;
(2) adopted by step (1) gained material 24kg the regenerated cellulose film of 1.5 μm to carry out separation to concentrate, concentrate 1/6 times of most original volume, namely trapped fluid is stop after 4kg.Fill into 20kg deionized water retaining end, this step repeats 5 times.The temperature of membrane separation concentration and filter wash is 15 DEG C, and pressure is 0.7MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 56%, and lipid content is 38%, moisture 3%, the ash content of coal 3%.Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 72%, 5% and 23%.
2, the rare cream preparation method of UHT:
Raw material: butter 48.49%, PURE WHEY 3.5%, fat globule membrane 3%, locust bean gum 0.01%, moisture 45%.
(1) dissolve under PURE WHEY and fat globule membrane powder room temperature (35 DEG C), after 200rpm stirs 30min, spend the night be in store for (4 DEG C), and powder is fully dissolved, obtained mixture A.
(2) after adding butter and locust bean gum in mixture A, heating-up temperature to 50 DEG C, stirs 1min under 15000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (65 DEG C, 3MPa), UHT sterilization (140 DEG C, 4s), be cooled in 20s 15 DEG C (cooldown rate is 6.3 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
In the obtained rare cream of UHT, fat content 38.50%, protein content 1%, carbohydrate 0.5%, moisture 60%.
Embodiment 7
1, the preparation method of fat globule membrane powder is:
(1) after fresh rich milk is heated to 55 DEG C, centrifugation is 65% to fat content, gets 20kg and adds natrium citricum, regulates pH to be 7;
(2) adopted by step (1) gained material the cellulose ester membrane of 0.1 μm to carry out separation to concentrate, concentrate 1/4 times of most original volume, namely trapped fluid is stop after 5kg.Fill into 15kg deionized water retaining end, this step repeats 3 times.Membrane separation concentration and filter wash temperature are 50 DEG C, and pressure is 0.5MPa;
(3) trapped fluid after membrane separation concentration is carried out freeze drying, fat globule membrane powder can be obtained.Wherein, total protein content is 50%, and lipid content is 40%, moisture 5%, the ash content of coal 5%; Wherein, fat globule membrane proteins, casein and lactalbumin account for total protein ratio and are respectively 68%, 7% and 25%.
2, the rare cream preparation method of UHT:
Raw material: butter 41.45%, skimmed milk powder 4.5%, fat globule membrane powder 4%, carragheen 0.05%, moisture 50%.
(1) dissolve under skimmed milk powder and fat globule membrane powder room temperature (15 DEG C), after 100rpm stirs 90min, spend the night be in store for (7 DEG C), and powder is fully dissolved, obtained mixture A.
(2) after adding butter and carragheen in mixture A, heating-up temperature to 70 DEG C, stirs 5min under 10000rpm speed, obtained mixture B;
(3) mixture B is carried out homogeneous (55 DEG C, 6MPa), UHT sterilization (135 DEG C, 10s), after quick cooling, be cooled in 10s 18 DEG C (cooldown rate is 11.7 DEG C/s), filling (filling temperature < 15 DEG C), preservation (preservation temperature 15 ~ 35 DEG C).
In the obtained rare cream of UHT, fat content 35%, protein content 5%, carbohydrate 1.5%, moisture 58.5%.
Comparative example 1
1, the preparation method of fat globule membrane powder is with embodiment 1;
2, the preparation method of the rare cream of UHT:
Raw material: butter 46%, skimmed milk powder 4.5%, fat globule membrane powder 2%, microcrystalline cellulose 0.03%, moisture 47.47%.
The rare milk oil making technology of UHT with embodiment 1, fat content 42% in obtained rare cream, protein content 2%, carbohydrate 0.5%, moisture 55.5%.
Comparative example 2
According to the step of embodiment 1 disclosed in Chinese patent CN104365861, obtained rare whipping prods.
Comparative example 3
Rare cream of this comparative example is the commercially available good rare cream of peace of permanent natural Co., Ltd of New Zealand.
Comparative example 4
1, the preparation method of fat globule membrane powder is with embodiment 1;
2, the preparation method of the rare cream of UHT:
Raw material: butter 44%, skimmed milk powder 3.5%, fat globule membrane powder 5%, microcrystalline cellulose 0.03%, moisture 47.47%.
The rare milk oil making technology of UHT is with embodiment 1, and in obtained rare cream, after sterilization, quality is coarse, becomes solid shape, cannot dismiss.
Effect example 1
Dismiss performance to rare cream of the rare cream of the UHT of embodiment 1 ~ 7, comparative example 1 ~ 3 to compare.Evaluation result is as shown in table 1.In table 1, same row same letter representative otherness in 0.05 level is not remarkable, and it is remarkable that different letter represents otherness.
Performance comparision dismissed by the rare cream of table 1UHT
From above data, compare with the rare cream of comparative example 3, after the product that the present invention obtains at room temperature places 30d, product is killed time shorter, and expansion multiple is larger; Along with storage time extends to 180d, it is comparatively stable that the product that the present invention obtains dismisses performance.And the 30d of rare cream kills time longer in comparative example 1 and comparative example 2, expansion rate is lower, and extends to 180d along with storage time, kills time and extends further.
Effect example 2
After rare cream of embodiment 1 ~ 7, rare cream of comparative example 1 ~ 3 are placed 30d and 180d at 25 DEG C, the change of size of working sample.Wet method in Malvern laser particle size analyzer Mastersizer3000 is adopted to measure the domain size distribution of contrast and ultra high pressure treatment sample.Adopt deionized water as decentralized photo, stir speed (S.S.) is 2000rpm, and wherein the refractive index of aqueous phase is 1.33, and the refractive index of sample is set to 1.56.Each sample determination three D50, and average as final measurement result.In order to assess sample stability, whether there is fat globule rising phenomenon, respectively from sample storage container upper, neutralize lower three parts and sample, measured particle size results is as table 2.
The change of table 2UHT rare cream duration of storage particle diameter
The obtained rare cream of embodiment 1 ~ 7 after 30d, sample storage container upper, to neutralize lower three part particle diameters close, after placing 180d, have slight fat globule to assemble and float, cause the particle diameter of product to increase; Compare with it, rare cream that comparative example 1 ~ 3 is obtained, after 30d places, occur the slight rising phenomenon of fat globule, along with shelf time extends to 180d, this phenomenon is aggravated.
Claims (10)
1. the preparation method of the rare cream of UHT, it is characterized in that, its raw material comprises following component: butter 41.45 ~ 48.49%, albumen powder 3.5 ~ 4.5%, fat globule membrane powder 3 ~ 4%, stabilizing agent 0.01 ~ 0.05%, moisture 45 ~ 50%, above-mentioned percentage is the mass percent relative to the rare cream raw material total amount of UHT;
Described preparation method comprises the following steps:
(1) described albumen powder, described fat globule membrane powder and described water are mixed, obtain mixture A;
(2) described mixture A, described butter and described stabilizing agent are mixed, obtain mixture B;
(3) by described mixture B homogeneous, carry out UHT sterilization, namely obtain the rare cream of UHT after cooling fast;
Wherein, the pressure of described homogeneous is 3 ~ 6MPa, and the temperature of described homogeneous is 55 ~ 65 DEG C; The cooldown rate of described quick cooling is 6 ~ 12 DEG C/sec.
2. preparation method as claimed in claim 1, it is characterized in that, in described butter, fat content is 80 ~ 84%; Nonfat milk solids content is 1 ~ 3%; Moisture is 13 ~ 19%, and above-mentioned percentage is the mass percent relative to butter;
Described albumen powder comprise in skimmed milk powder, PURE WHEY and cow's milk protein concentrate one or more;
Described stabilizing agent comprise in carragheen, locust bean gum, xanthans and microcrystalline cellulose one or more.
3. preparation method as claimed in claim 1, it is characterized in that, in step (1), the mixing speed of described mixing is 100 ~ 200rpm; The time of described mixing is 30 ~ 90 minutes;
In step (1), mixture A is stored more than 12 hours at 4 ~ 7 DEG C;
In step (2), the temperature of described mixing is 50 ~ 70 DEG C;
In step (2), the mixing speed of described mixing is 10000 ~ 15000rpm;
In step (2), the time of described mixing is 1 ~ 5 minute;
In step (3), the temperature of described UHT sterilization is 135 ~ 140 DEG C; The time of described UHT sterilization is 4 ~ 10s.
4. preparation method as claimed in claim 1, it is characterized in that, in step (3), described quick cooled temperature is 15 ~ 18 DEG C;
The rare cream of UHT step (3) prepared carries out filling, and described filling temperature is preferably < 15 DEG C; By described filling after product carry out preservation, the temperature of described preservation is preferably 15 ~ 35 DEG C.
5. preparation method as claimed in claim 1, it is characterized in that, described fat globule membrane powder obtains in the steps below: behind raw material adjust ph to 7 ~ 8, aperture is adopted to be that the membrane material of 0.1 ~ 1.5 μm carries out separations concentrated, filter wash, collects the concentrate of the section of retaining, after freeze drying; Wherein, described raw material is the liquid diary product containing fat globule membrane powder.
6. preparation method as claimed in claim 5, is characterized in that, the described liquid diary product containing fat globule membrane powder is one or more in fresh buttermilk, the buttermilk powder aqueous solution, rare cream and rich milk;
The described buttermilk powder aqueous solution obtains preferably by following step: buttermilk powder is recovered to the solution of 8 ~ 9%, stirs 30 ~ 90 minutes at 35 ~ 45 DEG C, is cooled to 4 ~ 7 DEG C of refrigerations more than 12 hours; Above-mentioned percentage is the mass percent that buttermilk powder accounts for buttermilk powder aqueous solution total amount.
7. preparation method as claimed in claim 5, it is characterized in that, described pH value is regulated by acidity regulator; Described acidity regulator comprise in natrium citricum, sodium tartrate, sodium acetate and sodium carbonate one or more;
Described membrane material comprises cellulose ester membrane, regenerated cellulose film, ceramic membrane or poly (ether sulfone) film;
The temperature that described separation concentrates is 10 ~ 50 DEG C; The pressure that described separation concentrates is 0.5 ~ 0.7MPa;
The terminal that described separation concentrates is 1/4 ~ 1/6 times to original volume.
8. preparation method as claimed in claim 5, it is characterized in that, described filter wash carries out in the steps below: after described separation is concentrated, fills into water retaining end, makes, with described to be separated the volume before concentration operation identical, to carry out filter wash;
The temperature of described filter wash is preferably 10 ~ 50 DEG C; The pressure of described filter wash is preferably 0.5 ~ 0.7MPa; The number of times of described filter wash is preferably 3 ~ 5 times.
9. the preparation method as described in any one of claim 5 ~ 8, is characterized in that, in described fat globule membrane powder, total protein content is 50 ~ 60%, and lipid content is 30 ~ 40%, moisture be 3 ~ 5% and other ash content component contents be 3 ~ 5%; In described total protein, the content of fat globule membrane proteins is preferably 68 ~ 72%, caseic content be preferably 5 ~ 7% and the content of lactalbumin be preferably 23 ~ 25%, above-mentioned percentage is the mass percent relative to total protein content.
10. the rare cream of UHT that obtains of the preparation method as described in any one of claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510963025.6A CN105454442B (en) | 2015-12-18 | 2015-12-18 | UHT (ultra high temperature) cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510963025.6A CN105454442B (en) | 2015-12-18 | 2015-12-18 | UHT (ultra high temperature) cream and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105454442A true CN105454442A (en) | 2016-04-06 |
| CN105454442B CN105454442B (en) | 2020-11-03 |
Family
ID=55593005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510963025.6A Active CN105454442B (en) | 2015-12-18 | 2015-12-18 | UHT (ultra high temperature) cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105454442B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665866A (en) * | 2017-01-06 | 2017-05-17 | 宁夏塞尚乳业有限公司 | Ultra-high temperature low-fat light cream for making cake products and production process thereof |
| CN106798016A (en) * | 2017-01-06 | 2017-06-06 | 宁夏塞尚乳业有限公司 | It is the dilute cream and its production technology that raw material is produced using anhydrous butter oil |
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN111479469A (en) * | 2017-12-19 | 2020-07-31 | 方塔拉合作集团有限公司 | Dairy product and process |
| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03251143A (en) * | 1990-02-28 | 1991-11-08 | Kyodo Nyugyo Kk | Production of cow's milk fat globule membrane |
| EP0696427A1 (en) * | 1994-08-10 | 1996-02-14 | Kyodo Milk Industry Corporation Limited | Method for producing milk fraction having high emulsifying strength and product using the fraction |
| US20100086657A1 (en) * | 2008-10-08 | 2010-04-08 | Srinivasan Damodaran | Method to separate lipids from cheese whey and fat-free whey protein product formed thereby |
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
-
2015
- 2015-12-18 CN CN201510963025.6A patent/CN105454442B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03251143A (en) * | 1990-02-28 | 1991-11-08 | Kyodo Nyugyo Kk | Production of cow's milk fat globule membrane |
| EP0696427A1 (en) * | 1994-08-10 | 1996-02-14 | Kyodo Milk Industry Corporation Limited | Method for producing milk fraction having high emulsifying strength and product using the fraction |
| US20100086657A1 (en) * | 2008-10-08 | 2010-04-08 | Srinivasan Damodaran | Method to separate lipids from cheese whey and fat-free whey protein product formed thereby |
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
Non-Patent Citations (1)
| Title |
|---|
| R. ROMBAUT等: "Filtration of Milk Fat Globule Membrane Fragments from Acid Buttermilk Cheese Whey", 《J. DAIRY SCI.》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665866A (en) * | 2017-01-06 | 2017-05-17 | 宁夏塞尚乳业有限公司 | Ultra-high temperature low-fat light cream for making cake products and production process thereof |
| CN106798016A (en) * | 2017-01-06 | 2017-06-06 | 宁夏塞尚乳业有限公司 | It is the dilute cream and its production technology that raw material is produced using anhydrous butter oil |
| CN107494748A (en) * | 2017-08-31 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of strawberry flavor dilute cream and preparation method thereof |
| CN111479469A (en) * | 2017-12-19 | 2020-07-31 | 方塔拉合作集团有限公司 | Dairy product and process |
| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105454442B (en) | 2020-11-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101390582B (en) | Peanut milk beverage emulsion stabilizer and preparation method thereof | |
| CN105454442A (en) | UHT single cream and preparation method | |
| CN101731361A (en) | Cream and making method and use thereof | |
| CN102239926A (en) | Preparation method of flaky processed cheese and prepared flaky processed cheese | |
| US11707072B2 (en) | Food products and systems and methods of making same | |
| JP2007259784A (en) | Frozen dessert containing bean curd puree | |
| CN105454444B (en) | Processed cheese spread and preparation method thereof | |
| WO2017029802A1 (en) | Method for producing fermented milk with high protein concentration | |
| CN101822292A (en) | Processed cheese and preparation method thereof | |
| US8815322B2 (en) | Liquefaction of cheese | |
| WO2017029803A1 (en) | Method for producing fermented milk with high protein concentration | |
| JP4290713B2 (en) | Whipped cream containing tofu puree | |
| CN105455109A (en) | Fat globule membrane powder, preparation method and application thereof | |
| EP3349590B1 (en) | Stabiliser-free cottage cheese, a thickened dairy liquid suitable for its production, and related methods | |
| EP3200594A1 (en) | Physically stable liquefied cheese composition and process for making it | |
| JP2010081840A (en) | Method for producing oil-in-water emulsified composition | |
| JP2016119884A (en) | Method for producing cream-like product | |
| CN104186699B (en) | A kind of milk surum pudding and preparation method thereof | |
| JP4783803B2 (en) | Edible cream | |
| CN107509814A (en) | Yoghourt and preparation method thereof | |
| JP2023056835A (en) | Gelatinous food product and method for producing the same | |
| RU2564117C2 (en) | Cheese analogue production method | |
| WO2020038969A1 (en) | Method for making cheese and use of casein | |
| US20150366232A1 (en) | Compositions And Methods For Producing A High Protein Curd Composition | |
| Maduko et al. | Comparison of the fatty acid distributions among different vegetable oil blends toward infant milk formulation. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |