CN106665866A - Ultra-high temperature low-fat light cream for making cake products and production process thereof - Google Patents
Ultra-high temperature low-fat light cream for making cake products and production process thereof Download PDFInfo
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- CN106665866A CN106665866A CN201710009385.1A CN201710009385A CN106665866A CN 106665866 A CN106665866 A CN 106665866A CN 201710009385 A CN201710009385 A CN 201710009385A CN 106665866 A CN106665866 A CN 106665866A
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- cream
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- 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
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
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Abstract
The invention relates to ultra-high temperature low-fat light cream for making cake products and a production process thereof. The ultra-high temperature low-fat light cream is prepared from raw milk as a raw material, wherein the raw milk is centralized and separated to obtain fresh light cream with a fat content of 40-46% and skimmed milk, and a certain amount of a stabilizer and an emulsifier are compounded, mixed and homogenized, and then subjected to UHT sterilization. The prepared low-fat light cream contains fat 28-32%, protein 1.5-2.0%, stabilizer 0.1-0.45%, emulsifier 0.3-0.8%, and skimmed milk up to 100%, and the percentage is the mass percentage of each component in the total amount of ultra-high temperature low-fat light cream. The prepared ultra-high temperature low-fat light cream can be used for making cake products, and has no caking, water separation, fat floating and protein precipitation phenomena after ambient temperature storage for 6 months. The production process is reasonable, the operation is simple and convenient, and the part of the byproduct light cream separated from raw milk is comprehensively utilized, so as to avoid resource waste and reduce production cost.
Description
Technical field：
The invention belongs to milk product deep process technology field, more particularly to a kind of superhigh temperature for making cake class product
Light-cream and its production technology.
Background technology：
Dilute cream is the side-product in defat fresh milk production process, while being also important sweets and cake raw material.City
Being used to making the dilute cream of egg tart on face mainly has a dilute cream of vegetable fat butter and 35% fat, and existing for making egg tart
Vegetable fat milk butter great majority be frozen product, wherein be added with edible essence, made cake no matter mouthfeel or milk
Taste cannot be compared with dilute cream makes, and because it contains trans fatty acid, for the consumer for increasingly paying close attention to health
For the application of its market also in reduction.However, the dilute cream that existing making cake is used is more than 35% fat content
Product, thus its cost is relatively also higher, operates also more complicated.
At present, there is ultrahigh-temperature whipping cream in prior art, it can at normal temperatures be stored, transports, sold and be used,
Taste is lighter than butter, and delicate mouthfeel, structural state is more stable, can be widely applied to bake industry, cake industry and catering trade.
A kind of preparation method of ultrahigh-temperature whipping cream as disclosed in CN102524415A, it is with dilute milk that fat content is 38~42wt%
It is main material that oil ＆ fat content is the fresh milk of 3.3~3.6wt%, adds the adjuvant of raw material 0.4~1.6wt% of total amount, Jing
Cross and the fresh milk and dilute cream of acceptance(check) are cooled to into rapidly 0~5 DEG C, raw material storage tanks storage, mixing, drop are stored in respectively
Warm storage, vacuum outgass, homogenizing, ultra high temperature sterilization, cooling fill, exquisite storage obtain ultrahigh-temperature whipping cream product；Its production
Ultrahigh-temperature whipping cream reach 6 months in the shelf-life and detected later, the sense organ of product, grow abnormal smells from the patient without significant change, product
Structural state it is good, fat-free floating and condense phenomenon, the microbiological indicator of product complies fully with regulation.In view of this, Shen
Ask someone to research and develop and a kind of be specifically used to make cake class and can dismiss and can be with the light-cream product of normal temperature storage.
The content of the invention：
It is an object of the invention to provide a kind of low-fat content, low cost, can room temperature preserve for making cake class
The superhigh temperature light-cream of product and its production technology.
For achieving the above object, the present invention takes technical scheme below：
A kind of superhigh temperature light-cream for making cake class product, it is the Jing centrifugations point with raw milk as raw material
From for creme fraiche that fat content is 40~46% and skimmed milk, a certain amount of stabilizer of proportioning, emulsifying agent mixing homogenizing,
It is obtained Jing after UHT sterilizations, wherein：Obtained light-cream contains fat 28~32%, albumen 1.5~2.0%.
The above-mentioned superhigh temperature light-cream for making cake class product, the percentage by weight of its each raw material is：Fat
The dilute cream 65~75% of content 40~46%, stabilizer 0.1~0.45%, emulsifying agent 0.3~0.8%, and supply 100%
Defatted milk amount, percentage ratio is the mass percent that each composition accounts for ultrahigh-temperature whipping cream total amount.
Mentioned emulsifier is the one kind or many in sucrose ester, monoglyceride, lecithin, Tween 80, lactic acid fatty glyceride
Kind；The stabilizer is in sodium carboxymethyl cellulose, Microcrystalline Cellulose, carrageenan, xanthan gum, sodium hexameta phosphate, calcium chloride
One or more.
The above-mentioned production technology for making the superhigh temperature light-cream of cake class product, comprises the steps：
S1：Separate creme fraiche：After raw milk in raw milk tank is preheated, centrifugation be creme fraiche and
Skimmed milk, then keeps in the creme fraiche isolated sterilization in dilute cream tank, and the skimmed milk isolated is in skimmed milk
Keep in tank；
S2：Steady dissolution agent and emulsifying agent：The defatted milk of heating is pumped in stabilizer and emulsifying agent tank, input mixing is equal
Even stabilizer and emulsifying agent are simultaneously dissolved, standby；
S3：Mixing homogenizing：After creme fraiche is heated with the skimmed milk of steady dissolution agent and emulsifying agent in material-compound tank
Mixed, then carried out homogenizing；
S4：Sterilization：Dilute cream after homogenizing carries out UHT sterilizations；
S5：Packaging：Sterile filling.
Raw milk in raw milk tank described in step S1 is preheated to 60~65 DEG C, is centrifuged as 40~46% fat
Dilute cream and skimmed milk；Under the conditions of temperature is for 85~95 DEG C, sterilize the creme fraiche isolated 16s.
The defatted milk heated described in step S2 is heated to after 60~65 DEG C carrying out the dissolving of stabilizer and emulsifying agent, it is ensured that
It fully dissolves.
Creme fraiche is heated to after 50~65 DEG C and steady dissolution agent and the skimmed milk of emulsifying agent described in step S3
Homogenizing is carried out after 5~10min of mixing；The homogenizing process is the homogenization pressure of homogenizer to be adjusted to 40~80bar of one-level, two
10~15bar of level, homogenizing temperature is 50~65 DEG C.
UHT sterilization conditions are described in step S4：134~142 DEG C of temperature, 4~6s of time.
The beneficial effects of the present invention is：
(1) the cake class product that the obtained superhigh temperature light-cream of the present invention is specialized in food baking industry is used.
This product can be dismissed the making for cake, and the effect dismissed after cold preservation is suitable with 35% dilute cream, and room temperature is protected
Deposit and have the advantages that within 6 months without caking, bleed, fat floating, albumen precipitation phenomenon.
(2) production technology of superhigh temperature light-cream of the present invention, technological process is rationally, simple to operation,
Fully utilize the detached part by-product dilute cream of raw milk, it is to avoid the waste of resource, reduce production cost.
Description of the drawings：
Fig. 1 is the production technological process of the superhigh temperature light-cream that the present invention is used to make cake class product, in figure
Arrow represents flow direction of material；
Fig. 2 commonly dismisses design sketch for superhigh temperature light-cream of the present invention；
Fig. 3 dismisses design sketch for superhigh temperature light-cream of the present invention using N2O gas bullet rifles；
Fig. 4 is that market purchase dilute cream commonly dismisses design sketch；
Fig. 5 is that market purchase dilute cream dismisses design sketch using N2O gas bullet rifles.
Specific embodiment：
Further illustrate below by embodiment, but therefore do not limit the present invention to the embodiment scope it
It is interior.
Embodiment 1
It is a kind of for for making the superhigh temperature light-cream of cake class product, by one ton of volume of production dispensing such as table 1 below：
The production technology of prepared superhigh temperature light-cream, as shown in figure 1, comprising the steps：
S1：Separate creme fraiche：Raw milk in raw milk tank is preheated to into 60~65 DEG C, be centrifuged as 40~
The dilute cream and skimmed milk of 46% fat, the dilute cream Jing temperature isolated is 85~95 DEG C, and after sterilization 16s dilute cream is temporarily stored into
In tank, the skimmed milk isolated is kept in skimmed milk tank；
S2：Steady dissolution agent and emulsifying agent：The defatted milk for being heated to 60~65 DEG C is pumped in stabilizer and emulsifying agent tank,
The lecithin and Tween 80 of liquid are first put into, mix homogeneously powder additive is then put into, stirring at least 15min are completely dissolved,
It is standby；
S3：Mixing homogenizing：Creme fraiche is heated to after 50~65 DEG C and steady dissolution agent and the skimmed milk of emulsifying agent
Mixed in material-compound tank, after 5~10min of stirring, homogenizing then carried out in homogenizer, homogenizing temperature is 50~65 DEG C,
Homogenization pressure is adjusted to 40~80bar of one-level, two grades of 10~15bar；
S4：Sterilization：Dilute cream after homogenizing carries out UHT sterilizations, sterilization conditions：Temperature be 134~142 DEG C, the time be 4~
6s；
S5：Packaging：Sterile filling is carried out using tetra pak package dress TBA/8.
To verify the technique effect of the present invention, applicant enters the superhigh temperature light-cream prepared by above-mentioned production technology
Row dismisses test and stability test, wherein：Comparative example is from 35% dilute cream bought on market, and test result is as follows：
1. test is commonly dismissed
Superhigh temperature light-cream prepared by above-described embodiment 1 is carried out after 12 hours in 4~6 DEG C of refrigerator cold-storages common
Dismiss, dismiss data such as table 2 below：
| Project | The superhigh temperature light-cream of the present invention | Commercially available 35% dilute cream |
| Kill time | 4min52s | 3min40s |
| Overrun | 2.08 | 1.82 |
| Slip | 13.56% | 10.42% |
2.N2O gas bullet rifles dismiss test
Superhigh temperature light-cream prepared by above-described embodiment 1 is carried out into N2O after 12 hours in 4~6 DEG C of refrigerator cold-storages
Dismiss, dismiss data such as table 3 below：
| Project | The superhigh temperature light-cream of the present invention | Commercially available 35% dilute cream |
| Overrun | 4.12 | 4.08 |
| Rate of subsiding (room temperature 30min) | 26.67% | 23.75% |
From Fig. 2~5, the superhigh temperature light-cream prepared by the embodiment of the present invention 1 is commonly being dismissed and N2O gas bullets
Rifle is dismissed and is close in state with commercially available 35% dilute cream, and milk is pure, and just melt in the mouth sense is good, can be used to make cake class
Product.
3. stability test
Superhigh temperature light-cream prepared by above-described embodiment 1 is carried out into measuring stability under different temperatures bad border,
As a result it is as shown in table 4 below：
From upper table 4：Superhigh temperature light-cream prepared by the present invention is observed, 25 for 8 months respectively at 6 DEG C of storages
DEG C storage, observation in 6 months and 36 DEG C of storages, observe for 3 months, and test result is：Cream-style nature, mouthfeel is normal, without knot
Block, bleed, fat floating, albumen precipitation phenomenon, application test test is good.Therefore, the superhigh temperature low fat prepared by the present invention
Dilute cream preserve 6 months under normal temperature condition after without phenomenons such as caking, bleed, fat floating, albumen precipitations.
Claims (10)
1. a kind of superhigh temperature light-cream for making cake class product, it is characterised in that：The dilute milk of the superhigh temperature low fat
Oil is, with raw milk as raw material, to be centrifuged the creme fraiche and skimmed milk for fat content is 40~46%, proportioning one
Quantitative stabilizer, emulsifying agent mixing homogenizing, is obtained Jing after UHT sterilizations, wherein：Obtained light-cream contains fat 28
~32%, albumen 1.5~2.0%.
2. the superhigh temperature light-cream for making cake class product according to claim 1, it is characterised in that：It is described
The percentage by weight of superhigh temperature light-cream its each raw material is：The dilute cream 65~75% of fat content 40~46% is stable
Agent 0.1%~0.45%, emulsifying agent 0.3~0.8%, and 100% defatted milk amount is supplied, percentage ratio accounts for superhigh temperature for each composition
The mass percent of dilute cream total amount.
3. the superhigh temperature light-cream for making cake class product according to claim 2, it is characterised in that：It is described
Emulsifying agent is one or more in sucrose ester, monoglyceride, lecithin, Tween 80, lactic acid fatty glyceride.
4. the superhigh temperature light-cream for making cake class product according to claim 2, it is characterised in that：It is described
Stabilizer is the one kind or many in sodium carboxymethyl cellulose, Microcrystalline Cellulose, carrageenan, xanthan gum, sodium hexameta phosphate, calcium chloride
Kind.
5. the dilute milk of superhigh temperature low fat for making cake class product according to Claims 1-4 any one claim
The production technology of oil, it is characterised in that：Comprise the steps：
S1：Separate creme fraiche：After raw milk in raw milk tank is preheated, centrifugation is creme fraiche and defat
Breast, then keeps in the creme fraiche isolated sterilization in dilute cream tank, and the skimmed milk isolated is in skimmed milk tank
It is temporary；
S2：Steady dissolution agent and emulsifying agent：The defatted milk of heating is pumped in stabilizer and emulsifying agent tank, mix homogeneously is put into
Stabilizer and emulsifying agent are simultaneously dissolved, standby；
S3：Mixing homogenizing：Carry out in material-compound tank with the skimmed milk of steady dissolution agent and emulsifying agent after creme fraiche is heated
Mixing, then carries out homogenizing；
S4：Sterilization：Dilute cream after homogenizing carries out UHT sterilizations；
S5：Packaging：Sterile filling.
6. the production technology for making the superhigh temperature light-cream of cake class product according to claim 5, it is special
Levy and be：Raw milk in raw milk tank described in step S1 is preheated to 60~65 DEG C.
7. the production technology for making the superhigh temperature light-cream of cake class product according to claim 5, it is special
Levy and be：Under the conditions of temperature is for 85~95 DEG C, sterilize the creme fraiche isolated described in step S1 16s.
8. the production technology for making the superhigh temperature light-cream of cake class product according to claim 5, it is special
Levy and be：The defatted milk heated described in step S2 is heated to after 60~65 DEG C carrying out the dissolving of stabilizer and emulsifying agent.
9. the production technology for making the superhigh temperature light-cream of cake class product according to claim 5, it is special
Levy and be：Mix with the skimmed milk of steady dissolution agent and emulsifying agent after creme fraiche is heated to into 50~65 DEG C described in step S3
Close and carry out homogenizing after 5~10min；The homogenizing process is the homogenization pressure of homogenizer to be adjusted to 40~80bar of one-level, two grades
10~15bar, homogenizing temperature is 50~65 DEG C.
10. the production technology for making the superhigh temperature light-cream of cake class product according to claim 5, it is special
Levy and be：UHT sterilization conditions are described in step S4：134~142 DEG C of temperature, 4~6s of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710009385.1A CN106665866A (en) | 2017-01-06 | 2017-01-06 | Ultra-high temperature low-fat light cream for making cake products and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710009385.1A CN106665866A (en) | 2017-01-06 | 2017-01-06 | Ultra-high temperature low-fat light cream for making cake products and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106665866A true CN106665866A (en) | 2017-05-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710009385.1A Pending CN106665866A (en) | 2017-01-06 | 2017-01-06 | Ultra-high temperature low-fat light cream for making cake products and production process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN107788501A (en) * | 2017-10-25 | 2018-03-13 | 绵阳市致旺食品有限公司 | A kind of preparation method of cream thickener |
| CN108676841A (en) * | 2018-05-25 | 2018-10-19 | 广州南侨食品有限公司 | The method of inspection of gemma and heat resistant spores |
| CN114568535A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production method |
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| US20010003598A1 (en) * | 1998-08-31 | 2001-06-14 | George Cherian | Cream Substitute |
| 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 |
| CN102524415A (en) * | 2011-11-07 | 2012-07-04 | 北京艾莱发喜食品有限公司 | Preparation method for ultrahigh-temperature whipping cream |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
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2017
- 2017-01-06 CN CN201710009385.1A patent/CN106665866A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20010003598A1 (en) * | 1998-08-31 | 2001-06-14 | George Cherian | Cream Substitute |
| 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 |
| CN102524415A (en) * | 2011-11-07 | 2012-07-04 | 北京艾莱发喜食品有限公司 | Preparation method for ultrahigh-temperature whipping cream |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN107788501A (en) * | 2017-10-25 | 2018-03-13 | 绵阳市致旺食品有限公司 | A kind of preparation method of cream thickener |
| CN108676841A (en) * | 2018-05-25 | 2018-10-19 | 广州南侨食品有限公司 | The method of inspection of gemma and heat resistant spores |
| CN114568535A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production method |
| CN114568535B (en) * | 2020-11-30 | 2023-08-22 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production process |
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