CN106720392A - Toast special dilute cream and its production technology - Google Patents
Toast special dilute cream and its production technology Download PDFInfo
- Publication number
- CN106720392A CN106720392A CN201611007850.XA CN201611007850A CN106720392A CN 106720392 A CN106720392 A CN 106720392A CN 201611007850 A CN201611007850 A CN 201611007850A CN 106720392 A CN106720392 A CN 106720392A
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- Prior art keywords
- dilute cream
- emulsifying agent
- cream
- stabilizer
- special
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Classifications
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to the special dilute cream of one kind baking and its production technology, the special dilute cream of the baking contains fat 20 24%, albumen 1.5 2.0%, stabilizer 0.15%~0.31%, emulsifying agent 0.1%~0.35%, and supply 100% water, it is with cow's milk as raw material, be centrifuged being creme fraiche and skimmed milk, match a certain amount of stabilizer, emulsifying agent, blended, homogeneous, cool, the technique productions such as sterilized, filling are formed.Dilute cream of the invention obtained is specialized in and used in food baking industry, can improve the mouthfeel and structural state of baked food, relatively low with fat content, the advantages of low cost, process is simple, normal temperature are preserved, technological process rationally, simple to operate, efficient energy-saving.
Description
Technical field：
It is more particularly to a kind of to toast special dilute cream and its production work the invention belongs to dairy products deep process technology field
Skill.
Background technology：
Dilute cream is the fats portion separated from fresh milk, adds or is sought without food additives and food
Support hardening agent, the processed and product of different fat contents that is made.Processed for numerous food frequently as taste compound, it can
To assign the food such as dessert, bread, cake and chocolate with delicious food, it can also be used in some beverages, such as coffee and milk
Taste sweet wine.
In recent years, external many researchers were still devoted to stabilization and microstructure to the only liquid system of whipped cream breast
Research, and mostly pasteurized cream, because its shelf life is short, is not appropriate for the market demand of the country, so state-owned enterprise of state
Industry is more likely to ultra high temperature short time sterilization (UHT, Ultra-High Temperature) product.At present, domestic dilute cream product
Single varieties, the relatively low primary fabricated product mostly for producing the added values such as ice cream；The dilute milk of whipping of retail market sale
Oil, mainly from the UHT whipping creams of the imports such as New Zealand, only seldom part is produced by domestic manufacturer.China's cake,
Bake in the consumption of industry cream, plant butter cream and occupy very big share, animal cream is also more than to its correlative study, at home, only
The technical staff of a small number of enterprises and universities and colleges has carried out animal cream Primary Study.
The content of the invention：
It is an object of the invention to provide a kind of low-fat content, low cost, can normal temperature preserve the special dilute cream of baking
And its production technology.
To achieve the above object, the present invention takes following technical scheme：
A kind of production technology for toasting special dilute cream, with cow's milk as raw material, is centrifuged as natural dilute cream and takes off
Fat breast, matches a certain amount of stabilizer, emulsifying agent and is obtained, and concrete technology step is as follows：
S1：The separation of creme fraiche：It is creme fraiche and degreasing by the raw milk preheating centrifugation in former milk container
Breast, is kept in after dilute cream sterilization in dilute cream tank, and skimmed milk is kept in skimmed milk tank；
S2：The dissolving of stabilizer and emulsifying agent：Hot water is pumped into tank, the well mixed stabilizer of input and emulsifying agent are simultaneously
Dissolved, it is standby；
S3：Mixing：Mixed during creme fraiche, stabilizer, emulsifying agent, skimmed milk are made an addition into material-compound tank, then
Carry out homogeneous；
S4：Cool：Dilute cream is temporarily stored into material-compound tank through heat exchange plate cooling after homogeneous；
S5：It is sterilized：It is sterilized that dilute cream after dispensing carries out UHT；
S6：Packaging：Sterile filling.
The fat content that dilute cream is standardized described in step S1 is 40~50%.
The dissolving institute water consumption of stabilizer and emulsifying agent described in step S2 is less than the water for supplying 100%, it is ensured that it fills
Divide dissolving.
According to the flow of pump described in step S3, stabilizer and emulsifying agent, separation dilute cream after control dissolving, skimmed milk
Four addition flows of material, it is ensured that well mixed.
Homogenizer pressure is adjusted to one-level 80-120bar, two grades of 15-25bar described in step S4, homogenizing temperature is 40
~60 DEG C；
Sterilized through UHT sterilization machines described in step S5, sterilization conditions are 134-142 DEG C, 4~6 seconds.
The special dilute cream of baking prepared by above-mentioned technique, contains fatty 20-24%, albumen 1.5-2.0%, stabilizer
0.15%~0.31%, emulsifying agent 0.1%~0.35%, and 100% water is supplied, percentage is special for each composition accounts for baking
The mass percent of dilute cream total amount.
Described emulsifying agent is one or more in sucrose ester, monoglyceride, lecithin, Tween 80, polysorbate60；Described
Stabilizer is one or more in sodium carboxymethylcellulose, microcrystalline cellulose, carragheen, guar gum, xanthans.
Obtained dilute cream of the invention is specialized in and used in food baking industry.This product is with higher fatty acid dilute cream (such as：Bakee
With the dilute cream of fat content 35%, natural dilute cream etc.) equivalent makes an addition to the bakeries such as bread, Egg Tarts, and food is baked and banked up with earth in improvement
This product has more obviously lifting effect, and, low cost relatively low with fat content in product mouthfeel and structural state, and normal temperature is preserved
6 months without caking, bleed, fat floating, albumen precipitation phenomenon, the advantage of mouthfeel stabilization.
The special dilute cream production technology of baking of the invention, technological process is rationally, simple to operate, fully utilizes ox
The part accessory substance skimmed milk that breast is separate, it is to avoid the waste of resource；The addition of material ensure that the uniformity and stabilization of product
Property, and the effectively save energy 1/5th.
Brief description of the drawings：
Fig. 1 is the production technological process of dilute cream of the present invention, and arrow represents flow direction of material in figure；
Fig. 2 is the bread surface figure that dilute cream of the present invention makes；
Fig. 3 is the bread sectional drawing that dilute cream of the present invention makes；
Fig. 4 is the bread surface figure that market purchase dilute cream makes；
Fig. 5 is the bread sectional drawing that market purchase dilute cream makes.
Fig. 6 is the Egg Tarts exterior view that dilute cream of the present invention makes；
Fig. 7 is the Egg Tarts sectional drawing that dilute cream of the present invention makes；
Fig. 8 is the Egg Tarts exterior view that market purchase dilute cream makes；
Fig. 9 is the Egg Tarts sectional drawing that market purchase dilute cream makes.
Specific embodiment：
Further illustrated below by embodiment, but therefore do not limit the present invention to the embodiment scope it
It is interior.
Embodiment 1
By one ton of output dispensing：
Preparation method：
(1) separation of creme fraiche：Raw milk in former milk container is preheated to 60~65 DEG C through plate, is centrifuged machine
Be separated into dilute cream and skimmed milk that fat content is 40%, dilute cream after the 85-95 DEG C of sterilization of the pasteurization machine of 16 seconds
Kept in standardization dilute cream tank, in the temporary skimmed milk tank of skimmed milk.
(2) dissolving of stabilizer and emulsifying agent：60~80 DEG C of hot water is pumped into tank, water should be less than supplying 100%
Water and can guarantee that it fully dissolves, input well mixed sodium carboxymethylcellulose, microcrystalline cellulose, carragheen, tween
80th, sucrose ester and insulated and stirred 15min.
(3) mix：Carried out during stabilizer and emulsifying agent, skimmed milk after creme fraiche, dissolving is made an addition into material-compound tank
Then mixing, the temperature control of mixing carries out homogeneous at 40-60 DEG C, and homogenizer pressure is adjusted to one-level 80bar, two grades
15bar。
(4) cool：After homogeneous dilute cream be cooled to≤10 DEG C be temporarily stored into material-compound tank.
(5) it is sterilized：Dilute cream after dispensing is sterilized through UHT sterilization machines, and sterilization conditions are 134-142 DEG C, 4~6 seconds.
(6) pack：Filling TBA/8 using tetra pak package carries out sterile filling.
Embodiment 2
By one ton of output dispensing：
Preparation method：
(1) separation of dilute cream is standardized：Raw milk in former milk container is preheated to 60~65 DEG C through plate, is centrifuged
Machine is separated into the dilute cream and skimmed milk that fat content is 45%, and dilute cream is after the 85-95 DEG C of sterilization of the pasteurization machine of 16 seconds
Kept in dilute cream tank is standardized, in the temporary skimmed milk tank of skimmed milk.
(2) dissolving of stabilizer and emulsifying agent：60~80 DEG C of hot water is pumped into tank, water should be less than supplying 100%
Water and can guarantee that it fully dissolves, input well mixed sodium carboxymethylcellulose, xanthans, guar gum, monoglyceride,
Sucrose ester, and insulated and stirred 15min.
(3) mix：Carried out during stabilizer and emulsifying agent, skimmed milk after creme fraiche, dissolving is made an addition into material-compound tank
Then mixing, the temperature control of mixing carries out homogeneous at 40-60 DEG C, and homogenizer pressure is adjusted to one-level 100bar, two grades
20bar。
Remaining step is with embodiment 1.
Embodiment 3
By one ton of output dispensing：
Preparation method：
(1) separation of dilute cream is standardized：Raw milk in former milk container is preheated to 60~65 DEG C through plate, is centrifuged
Machine is separated into the dilute cream and skimmed milk that fat content is 45%, and dilute cream is after the 85-95 DEG C of sterilization of the pasteurization machine of 16 seconds
Kept in dilute cream tank is standardized, in the temporary skimmed milk tank of skimmed milk.
(2) dissolving of stabilizer and emulsifying agent：60~80 DEG C of hot water is pumped into tank, water should be less than supplying 100%
Water and can guarantee that it fully dissolves, it is the well mixed carboxymethylcellulose calcium of input, carragheen, lecithin, polysorbate60, single sweet
Fat, and insulated and stirred 15min.
(3) mix：Carried out during stabilizer and emulsifying agent, skimmed milk after creme fraiche, dissolving is made an addition into material-compound tank
Then mixing, the temperature control of mixing carries out homogeneous at 40-60 DEG C, and homogenizer pressure is adjusted to one-level 120bar, two grades
25bar。
Remaining step is with embodiment 1.
To verify technique effect of the invention, nest's dilute cream of applicant's purchase in the market has been contrast experiment, has been purchased
Nest dilute cream fat content 35.5%, protein content 1.2%, carbohydrate 2.2%.
1st, bread is made
The making formula of bread：
| Raw material | Strong flour | White granulated sugar | Flour-dough improver | Dry ferment | Salt | Egg | Water | Dilute cream | Butter |
| Formula | 1000g | 180g | 6g | 12g | 10g | 100g | 452g | 120g | 100g |
The manufacture craft of bread is as follows：The all dispensing work in addition to butter are beaten out into dough soon by above-mentioned formula
Butter is added before gluten and continues to beat until gluten is formed.The dough that taking-up has been beaten rubs smooth to surface, and normal temperature proofs 15
After minute, proofing box is put into, in humidity 80%, 36 DEG C of temperature is proofed to about two volumes, is put into toast box, loaded on roasting
In case, face 180 DEG C of temperature of fire, 186 DEG C of fire in a stove before fuel is added temperature, baking is taken out after 40 minutes.
From Fig. 6~9, bread of the sliced bread that dilute cream of the present invention makes than the dilute cream making of market purchase nest
Softness, volume is big, and degree of standing upright is good；Tangent plane tissue is fine and smooth, and gross blow hole is evenly distributed.The Egg Tarts that dilute cream of the present invention makes in mouthfeel
There is evaporated milk fragrance, it is fresh and sweet, do not stick to one's teeth.
2nd, Egg Tarts is made
The making formula of Egg Tarts liquid：
| Raw material | Milk | Dilute cream | Sugar | Shell egg | Yolk |
| Formula | 75g | 100g | 40g | 50g | 45g |
The manufacture craft of Egg Tarts liquid is as follows：Milk is mixed with dilute cream, 50 DEG C are warming up to, white sugar is added, stirring makes it
Dissolving；Mixed liquor is cooled to 30 DEG C and adds shell egg and yolk, stirs；Mixed liquor through filter screen filtration, static 5 minutes of filtrate
After pour into egg tart skin.Egg Tarts is put on pallet, is fitted into baking box, and face 245 DEG C of temperature of fire, 230 DEG C of fire in a stove before fuel is added temperature is toasted 20 minutes
After take out.
From Fig. 2~5, Egg Tarts surface of the Egg Tarts that dilute cream of the present invention makes than the dilute cream making of market purchase nest
Smooth and glossy, brown stain is good, and quality is fine and smooth, and tangent plane is smooth, and bubble is little.The Egg Tarts milk that dilute cream of the present invention makes in mouthfeel
Egg is fragrant natural, fragrant and sweet, lubricious.
3rd, stability test
It is as a result as shown in the table by the bad border measuring stability of dilute cream different temperatures of the invention.
Claims (8)
1. a kind of production technology for toasting special dilute cream, it is characterised in that：The production technology be with cow's milk as raw material, through from
The heart is separated into natural dilute cream and skimmed milk, matches a certain amount of stabilizer, emulsifying agent and is obtained, and concrete technology step is as follows：
S1：The separation of creme fraiche：Raw milk in former milk container is preheated into centrifugation for creme fraiche and skimmed milk, it is dilute
Kept in dilute cream tank after cream sterilization, skimmed milk is kept in skimmed milk tank；
S2：The dissolving of stabilizer and emulsifying agent：Hot water, the well mixed stabilizer of input and emulsifying agent are pumped into tank and is carried out
Dissolving, it is standby；
S3：Mixing：Mixed during creme fraiche, stabilizer, emulsifying agent, skimmed milk are made an addition into material-compound tank, then carried out
Homogeneous；
S4：Cool：Dilute cream is temporarily stored into material-compound tank through heat exchange plate cooling after homogeneous；
S5：It is sterilized：It is sterilized that dilute cream after dispensing carries out UHT；
S6：Packaging：Sterile filling.
2. the production technology of the special dilute cream of baking according to claim 1, it is characterised in that：Standard described in step S1
The fat content for changing dilute cream is 40~50%.
3. the production technology of the special dilute cream of baking according to claim 1, it is characterised in that：Stabilization described in step S2
Agent and the dissolving of emulsifying agent institute water consumption are less than the water for supplying 100%, it is ensured that it fully dissolves.
4. the production technology of the special dilute cream of baking according to claim 1, it is characterised in that：Basis described in step S3
Stabilizer and emulsifying agent, separation dilute cream, the addition flow of four materials of skimmed milk after the flow rate calculation control dissolving of pump, really
Protect well mixed.
5. the production technology of the special dilute cream of baking according to claim 1, it is characterised in that：Will be equal described in step S3
Matter machine pressure is adjusted to one-level 80-120bar, two grades of 15-25bar, 40~60 DEG C of homogenizing temperature.
6. the production technology of the special dilute cream of baking according to claim 1, it is characterised in that：Passed through described in step S4
UHT sterilization machines are sterilized, and sterilization conditions are 134-142 DEG C, 4~6 seconds.
7. the special dilute cream of baking that according to claim 1 prepared by technique, it is characterised in that：The obtained dilute cream contains
There are fatty 20-24%, albumen 1.5-2.0%, stabilizer 0.15%~0.31%, emulsifying agent 0.1%~0.35%, and supply
100% water, percentage is that each composition accounts for the mass percent for toasting special dilute cream total amount.
It is 8. according to claim 7 to toast special dilute cream, it is characterised in that：Described emulsifying agent is sucrose ester, list is sweet
One or more in ester, lecithin, Tween 80, polysorbate60；Described stabilizer is sodium carboxymethylcellulose, microcrystalline cellulose
One or more in element, carragheen, guar gum, xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007850.XA CN106720392A (en) | 2016-11-16 | 2016-11-16 | Toast special dilute cream and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007850.XA CN106720392A (en) | 2016-11-16 | 2016-11-16 | Toast special dilute cream and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720392A true CN106720392A (en) | 2017-05-31 |
Family
ID=58968558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611007850.XA Pending CN106720392A (en) | 2016-11-16 | 2016-11-16 | Toast special dilute cream and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720392A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
| CN110037119A (en) * | 2019-04-29 | 2019-07-23 | 光明乳业股份有限公司 | A kind of freeze-resistant dilute cream and preparation method thereof |
| CN110521782A (en) * | 2019-08-23 | 2019-12-03 | 武汉市诚兴欣食品有限公司 | A kind of bake uses cream and its preparation process |
| CN114468060A (en) * | 2022-03-18 | 2022-05-13 | 山东德正乳业股份有限公司 | Cream and its preparation method |
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| 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 |
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| 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 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518079A (en) * | 2017-08-25 | 2017-12-29 | 光明乳业股份有限公司 | A kind of natural dilute cream and its processing method |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
| CN109090256B (en) * | 2018-09-12 | 2021-10-01 | 北京工商大学 | Reproduced thin cream and preparation method thereof |
| CN110037119A (en) * | 2019-04-29 | 2019-07-23 | 光明乳业股份有限公司 | A kind of freeze-resistant dilute cream and preparation method thereof |
| CN110521782A (en) * | 2019-08-23 | 2019-12-03 | 武汉市诚兴欣食品有限公司 | A kind of bake uses cream and its preparation process |
| CN114468060A (en) * | 2022-03-18 | 2022-05-13 | 山东德正乳业股份有限公司 | Cream and its preparation method |
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