CN107047807B - Sweet cream and preparation method thereof - Google Patents
Sweet cream and preparation method thereof Download PDFInfo
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- CN107047807B CN107047807B CN201710045229.0A CN201710045229A CN107047807B CN 107047807 B CN107047807 B CN 107047807B CN 201710045229 A CN201710045229 A CN 201710045229A CN 107047807 B CN107047807 B CN 107047807B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
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Abstract
The invention discloses sweet cream and a preparation method thereof, wherein the sweet cream comprises the following components in parts by weight: 0-45 parts of edible hydrogenated oil; 18-25 parts of refined oil mixture; 0.4-1.0 part of emulsifier; 0.1-0.2 part of lecithin; 16-36 parts of a sweetening agent; 0.5-8 parts of condensed milk; 13-17 parts of deionized water; 0.0015-0.0025 parts of citric acid; 0.002-0.0033 parts of carotene; the emulsifier comprises at least one of propylene glycol fatty acid ester and stearic acid monoglyceride; the sweetener comprises at least one of white granulated sugar and high fructose corn syrup; the refined oil mixture comprises one or more of palm oil, soybean oil, and beef tallow. The invention has the advantages of better emulsion stability, easy storage and difficult deterioration.
Description
Technical Field
The invention relates to the technical field of food and biology, in particular to sweet cream and a preparation method thereof.
Background
The margarine is a plastic product with natural butter characteristic which is prepared by adding water and other auxiliary materials into refined edible oil, emulsifying and rapidly cooling and kneading. Margarine is a product obtained by emulsifying oil and water and crystallizing, and the used water must be strictly disinfected to remove colibacillus and the like, so that the margarine can meet the edible sanitary requirements. In addition, various harmful metal elements and harmful organic compounds must be removed. Various additives are also used to improve the flavor, appearance, texture, physical properties, nutritional value, storage properties, etc. of the product.
Chinese patent invention with an authorization notice number of CN101647496B and an authorization notice date of 2012, 06 and 06 discloses a plant fat cream and a production method thereof, wherein the plant fat cream comprises the following components in parts by weight: 5-10 parts of soybean protein enzymolysis liquid, 15-20 parts of partially hydrogenated vegetable oil, 5-10 parts of cane sugar, 15-20 parts of starch syrup, 45-55 parts of water, 0.02-0.06 part of sodium alginate, 0.02-0.06 part of carrageenan, 0.10-0.20 part of locust bean gum, 0.10-0.20 part of microcrystalline cellulose, 0.05-0.15 part of sodium tripolyphosphate, 0.04-0.10 part of soybean phospholipid and 0.06-0.10 part of edible essence.
The soybean protein isolate is hydrolyzed by alkaline protease, so that the functional characteristics of the soybean protein, such as dispersibility, solubility, emulsibility and the like, are improved, the viscosity and the gel property are reduced, and the soybean protein isolate is close to the functional characteristics of casein, so that the soybean protein isolate replaces sodium caseinate to be used in the production of non-dairy cream, and the product has foaming performance and decorative and smearing performance.
However, with the increase of the enzymolysis time, the hydrolysis degree and the solubility of the hydrolysate of the soybean protein isolate alkaline protease are gradually increased, the oil absorption and the foaming capacity are firstly increased and then decreased, and the water retention, the emulsifying activity, the emulsifying stability, the foaming stability, the viscosity and the gelation are gradually decreased, so that the emulsifying stability of cream is decreased, further the emulsion breaking phenomenon is generated in the emulsion, and the emulsion is easily polluted by microorganisms. Therefore, a cream having a better emulsion stability has a certain commercial value.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide sweet cream, which solves the problem that the cream is unstable in emulsification and easy to be polluted by microorganisms in the production process, and has the advantages of better emulsification stability, easy storage and difficult deterioration.
In order to achieve the first purpose, the invention provides the following technical scheme:
the sweet cream comprises the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.4-1.0 part of emulsifier;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the emulsifier comprises at least one of propylene glycol fatty acid ester and stearic acid monoglyceride; the sweetener comprises at least one of white granulated sugar and high fructose corn syrup; the refined oil mixture comprises one or more of palm oil, soybean oil and beef tallow.
By adopting the technical scheme, the edible hydrogenated oil is tasteless and has uniform and fine texture; the refined oil mixture is obtained by refining through the steps of distillation, degumming, neutralization, bleaching, dewaxing, deodorization, corrosion prevention and the like, and the purity is improved, so that the whole liquid phase system of the sweet cream in the application is kept stable, and the taste of the sweet cream is improved.
The propylene glycol fatty acid ester is a lipophilic emulsifier, is insoluble in water, and can be emulsified by being vigorously stirred and mixed with hot water; the glyceryl monostearate is an excellent emulsifier, and has hydrophilic and lipophilic groups, and a film is formed on the interface between the oil phase and the water phase, so that the surface tension of the liquid phase is reduced, and the emulsification effect is formed. In addition, glyceryl monostearate is a nonionic surfactant, has good dispersion effect in hot water, and can be fully mixed with other components in the sweet cream. Both emulsifiers can form a uniform dispersion of the components in the sweet cream herein.
Because metal salt is brought in during the production process and induces the oxidation of oil and fat, condensed milk and citric acid with the capability of complexing the metal salt are added into the sweet cream, wherein the condensed milk can also prevent the oxidation of the oil and fat induced by the metal salt, and the protein is also beneficial to the release of flavor substances. However, the protein in condensed milk causes destabilization of emulsion stability of water-in-oil type emulsion, while lecithin, as a surfactant, has a larger surface activity than glyceryl monostearate, and not only can promote uniform mixing of oil and water, but also is beneficial to fine dispersion of protein precipitate. Researches show that the citric acid, the condensed milk and the lecithin are compounded with each other to complex metal ions, so that the probability of generating peculiar smell by degrading oil induced by metal is reduced, the emulsification stability of the sweet cream in the application is improved, and the possibility of demulsification of emulsion is reduced.
In addition, lecithin is a nutrient substance and has various health-care effects, choline in lecithin has affinity to fat, fat metabolism is affected if the choline is insufficient in vivo, fat is accumulated in the liver to form fatty liver, and the lecithin can reduce serum cholesterol content, prevent liver cirrhosis and help to restore liver function.
White granulated sugar, high fructose corn syrup all can increase sweet taste for sweet cream in this application has better taste, and carotene then can make cream present comparatively stable orange yellow.
More preferably: the composition comprises the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.4-1.0 part of emulsifier;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the emulsifier is selected from 0.2-0.6 part by weight of propylene glycol fatty acid ester and 0.2-0.4 part by weight of stearic acid monoglyceride; the refined oil mixture is selected from palm oil, soybean oil and beef tallow.
By adopting the technical scheme, the emulsifying power of the propylene glycol fatty acid ester is not strong enough, and according to research, the propylene glycol fatty acid ester and the glyceryl monostearate are compounded for use, so that the emulsifying effect is greatly improved, the hydrophobic group and the hydrophilic group respectively play a lipophilic and hydrophilic role on the same molecule, and the components in the sweet cream in the application are uniformly dispersed and the stability of the sweet cream is improved due to the characteristic that the nonionic emulsifier is not ionized in water and does not form ions. Tests show that the emulsification stability of the sweet cream in the application can be further improved by compounding the propylene glycol fatty acid ester, the glyceryl monostearate, the citric acid, the condensed milk and the lecithin.
More preferably: the composition comprises the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.2-0.6 part of propylene glycol fatty acid ester;
0.2-0.4 part of stearic acid monoglyceride;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the sweetener is white granulated sugar and high fructose corn syrup; the refined oil mixture is selected from palm oil, soybean oil and beef tallow.
By adopting the technical scheme, the high fructose corn syrup mainly comprises glucose and fructose, and can form a better synergistic effect when used together with white granulated sugar, so that the sweet taste is richer and has more flavor. Meanwhile, fructose and glucose have reducibility (reducing molecules of certain substances), are poorer in chemical stability than sucrose, are more easily decomposed by heat than glucose, have the most stable pH values for both glucose and fructose, are the most stable at a pH of 3.0, and are the most stable at a pH of 3.3, so that citric acid for stabilizing sweet taste is added in the invention, and is structurally a tricarboxylic acid compound, so that when the fructose is heated to 175 ℃, the citric acid is decomposed to generate carbon dioxide and water; citric acid is a strong organic acid with 3H+Can be ionized, can ensure that the pH value reaches 2-3 only by adding trace amount, and has stable chemical property and is not easy to decompose when being heated. Therefore, according to the second test, after the citric acid is matched with the white granulated sugar and the high fructose corn syrup for use, the liquid phase system is more stable, the sweet taste of the sweet cream in the application is adjusted, the sweet cream is not easy to be excessively sweet, the possibility that the sweet cream is easy to deteriorate is reduced, and the sweet cream is easier to store.
More preferably: the composition comprises the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.2-0.6 part of propylene glycol fatty acid ester;
0.2-0.4 part of stearic acid monoglyceride;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the sweetener comprises 10-24 parts of white granulated sugar and 6-12 parts of high fructose corn syrup;
the weight portion ratio of the palm oil, the soybean oil and the beef tallow in the refined oil mixture is 2-5.3: 1: 0-2.5.
By adopting the technical scheme, researches show that the white granulated sugar and the high fructose corn syrup in the weight part range are matched with each other, and the palm oil, the soybean oil and the beef tallow in the weight part range are matched with each other, so that the mutual matching of the propylene glycol fatty acid ester, the stearic acid monoglyceride and other components can be improved, and the emulsion stability is improved.
The second purpose of the invention is to provide a preparation method of sweet cream.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of sweet cream comprises the following steps:
fully mixing edible hydrogenated oil and refined oil mixture in corresponding weight parts, and heating to 60-65 ℃ to form a first oil phase;
fully mixing the emulsifier, lecithin and carotene in corresponding parts by weight to form an oil-soluble additive;
step three, fully mixing the oil-soluble additive obtained in the step two with the first oil phase obtained in the step one to form a second oil phase;
fully mixing the sweetening agent, the condensed milk and the citric acid in corresponding parts by weight to form a water-soluble additive;
step five, adding the first water phase obtained in the step four into deionized water in corresponding weight parts, fully mixing and heating to 65-70 ℃ to form a water phase mixture;
step six, adding the water phase mixture obtained in the step five into the water phase mixture obtained in the step three, and fully mixing to form emulsion;
step seven, sterilizing the emulsion obtained in the step six, and cooling to 45-55 ℃ to form a sterilized emulsion;
step eight, cooling and kneading the bactericidal emulsion obtained in the step seven by a quenching machine to form cooling liquid with the temperature of 12-20 ℃;
and step nine, the cooling liquid obtained in the step eight is conveyed to a forming machine after being semi-solidified in a static pipe, packaged and placed in a ripening chamber to finish crystallization, and a finished product is obtained.
By adopting the technical scheme, researches show that the sweet cream prepared by the method has better emulsification stability, and is beneficial to improving the preservation effect of the sweet cream and prolonging the preservation time.
More preferably: and the sterilization treatment in the seventh step adopts a screw pump sterilization machine, the sterilization temperature is 92-98 ℃, and the sterilization time is more than 30 s.
By adopting the technical scheme, the emulsion is thoroughly sterilized, and the emulsification stability and the quality guarantee time of the sweet cream in the application are not easily influenced by microorganisms.
More preferably: in the ninth step, the temperature of the ripening chamber is 11-15 ℃, and the preservation time is 2-4 days.
Adopt above-mentioned technical scheme, under this temperature, it accomplishes the crystallization to make the coolant liquid more, makes the sweet cream in this application have better taste, and makes the liquid phase system more stable, helps prolonging the save time.
In conclusion, the invention has the following beneficial effects:
1. researches show that the emulsification stability of the sweet cream in the application can be further improved and the occurrence of precipitates can be reduced by compounding the propylene glycol fatty acid ester, the glyceryl monostearate, the citric acid, the condensed milk and the lecithin;
2. according to research, after the citric acid is matched with the white granulated sugar and the high fructose corn syrup for use, the liquid phase system is more stable, the sweet taste of the sweet cream in the application is adjusted, the sweet cream is not easy to excessively sweet, the sweet cream is not easy to deteriorate, and the sweet cream is easier to store.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1: a sweet cream comprises the following components in parts by weight as shown in Table 1 and is prepared by the following steps:
fully mixing edible hydrogenated oil and a refined oil mixture in corresponding weight parts, and heating to 60-65 ℃, wherein the weight part ratio of palm oil, soybean oil and beef tallow is 2-5.3: 1: 0-2.5, so as to form a first oil phase;
step two, fully mixing propylene glycol fatty acid ester, stearic acid monoglyceride, lecithin and carotene in corresponding weight parts to form an oil-soluble additive;
step three, fully mixing the oil-soluble additive obtained in the step two with the first oil phase obtained in the step one to form a second oil phase;
fully mixing the white granulated sugar, the high fructose corn syrup, the condensed milk and the citric acid in corresponding parts by weight to form a water-soluble additive;
step five, adding the first water phase obtained in the step four into deionized water in corresponding weight parts, fully mixing and heating to 65-70 ℃ to form a water phase mixture;
step six, adding the water phase mixture obtained in the step five into the water phase mixture obtained in the step three, and fully mixing to form emulsion;
step seven, sterilizing the emulsion obtained in the step six at the sterilization temperature of 92-98 ℃ for more than 30s, and cooling to 45-55 ℃ to form a sterilized emulsion;
step eight, cooling and kneading the bactericidal emulsion obtained in the step seven by a quenching machine to form cooling liquid with the temperature of 12-20 ℃;
and step nine, after the cooling liquid obtained in the step eight is semi-solidified in a static tube, sending the cooling liquid to a forming machine, packaging, and placing in a ripening room with the temperature of 11-15 ℃ for 2-3 days to finish crystallization, thus obtaining a finished product.
Example 2: a sweet cream which differs from example 1 in that the components and their respective parts by weight are shown in table 1.
Example 3: a sweet cream which differs from example 1 in that it does not contain hydrogenated oil and the other components and their respective parts by weight are shown in Table 1.
TABLE 1 Components of examples 1-3 and their corresponding parts by weight
Example 4: a sweet cream which differs from example 1 in that the emulsifier is all propylene glycol fatty acid ester.
Example 5: a sweet cream which differs from example 1 in that the emulsifier is totally monoglyceride stearate.
Example 6: a sweet cream which differs from example 1 in that the sweetener is wholly white granulated sugar.
Example 7: a sweet cream which differs from example 1 in that the sweeteners are all high fructose corn syrup.
Example 8: a sweet cream which differs from example 1 in that the refined oil mixture is entirely palm oil.
Example 9: a sweet cream which differs from example 1 in that the mixture of refined oils is entirely soybean oil.
Example 10: a sweet cream, differing from example 1 in that the refined oil mixture was entirely tallow.
Example 11: a sweet cream which differs from example 1 in that the blend of refined oils is palm oil and soybean oil.
Example 12: a sweet cream, differing from example 1 in that the refined oil mixture was palm oil and tallow.
Example 13: a sweet cream, differing from example 1 in that the refined oil mixture was soybean oil and tallow.
Example 14: a sweet cream which differs from example 1 in that the ratio of parts by weight of palm oil, soybean oil and tallow in the refined oil mixture is 3:1: 1.5.
Example 15: a sweet cream, which differs from example 1 in that the ratio of the parts by weight of palm oil to soybean oil in the refined oil mixture is 5.3: 1, and no tallow is added.
Comparative examples 1 to 6: a sweet cream which differs from example 1 in that the components and their respective parts by weight are shown in table 2.
Comparative examples 7 to 10: a sweet cream which differs from example 1 in that the components and their respective parts by weight are shown in table 3.
Comparative example 11: a sweet cream which differs from example 1 in that the ratio of parts by weight of palm oil to soybean oil in the refined oil mixture is 1:1.
Comparative example 12: a sweet cream which differs from example 1 in that the ratio of parts by weight of palm oil, soybean oil and tallow in the refined oil mixture is 1: 3.5.
Comparative example 13: a sweet cream is different from the sweet cream prepared in the embodiment 1 in that edible hydrogenated oil, refined oil mixture, propylene glycol fatty acid ester, monoglyceride stearate, lecithin, condensed milk, deionized water, citric acid, carotene, white granulated sugar, high fructose corn syrup, palm oil, soybean oil and beef tallow are mixed at the temperature of 60-65 ℃, and then the mixture is cooled by a quench machine and formed.
TABLE 2 Components and their respective parts by weight in comparative examples 1-6
TABLE 3 Components and their respective parts by weight in comparative examples 7-10
Test one: stability test
Test samples: the sweet creams obtained in examples 1 to 15 were used as test samples 1 to 15, and the sweet creams obtained in comparative examples 1 to 13 were used as control samples 1 to 13.
The test method comprises the following steps:
1. respectively preparing emulsions from test samples 1-15 and control samples 1-13 under the heating and stirring state, accurately adding 10mL of each sample into centrifugal tubes with the numbers of 1-28 respectively, centrifuging for 10min at the centrifugal speed of 4000r/min, discarding supernatant, accurately weighing the mass of precipitates, weighing 3 times for each group, taking an average value, and calculating the precipitation rate by using a formula:
precipitation rate (%) — precipitate weight (g)/10ml sample weight (g) × 100%;
2. respectively preparing emulsions of the test samples 1-15 and the control samples 1-13 under the heating and stirring state, accurately adding 10mL of each sample into centrifugal tubes with the numbers of 1-28 respectively, centrifuging for 10min at the centrifugal speed of 4000r/min, and standing for 1 day to observe whether precipitates exist.
And (3) test results: the sedimentation rate and the separation of the test samples 1 to 15 and the control samples 1 to 13 by centrifugation are shown in Table 4. As can be seen from Table 4, the test samples 1-15 had better emulsion stability and were not easily affected by centrifugation; whereas the emulsion stability of the control samples 1-13 was poor.
TABLE 4 centrifuge sedimentation Rate and delamination of test samples 1-15 and control samples 1-13
| Sample group number | Centrifugal precipitation Rate (%) | Layered situation |
| 1 | 0 | Stable, without significant delamination and floc formation |
| 2 | 0 | Stable, without significant delamination and floc formation |
| 3 | 0.2 | Stable, no obvious layering and slight floc |
| 4 | 0.1 | Stable, no obvious layering and slight floc |
| 5 | 0.1 | Stable, no obvious layering and slight floc |
| 6 | 0 | Stable, without significant delamination and floc formation |
| 7 | 0 | Stable, without significant delamination and floc formation |
| 8 | 0.15 | Stable, no obvious layering and slight floc |
| 9 | 0.15 | Stable, no obvious layering and slight floc |
| 10 | 0.15 | Stable, no obvious layering and slight floc |
| 11 | 0.1 | Stable, no obvious layering and slight floc |
| 12 | 0.1 | Stable, no obvious layering and slight floc |
| 13 | 0.1 | Stable, no obvious layering and slight floc |
| 14 | 0 | Stable, without significant delamination and floc formation |
| 15 | 0.1 | Stable, no obvious layering and slight floc |
| 16 | 3.9 | Obvious demixing and generation of a large amount of flocs |
| 17 | 3.5 | Obvious demixing and generation of a large amount of flocs |
| 18 | 3.1 | Obvious demixing and generation of a large amount of flocs |
| 19 | 2.6 | Obvious demixing and generation of a large amount of flocs |
| 20 | 2.1 | Obvious demixing and generation of a large amount of flocs |
| 21 | 1.3 | The layering and the obvious floccule appear |
| 22 | 1.5 | The layering and the obvious floccule appear |
| 23 | 1.3 | The layering and the obvious floccule appear |
| 24 | 1.2 | The layering and the obvious floccule appear |
| 25 | 1.1 | The layering and the obvious floccule appear |
| 26 | 1.5 | The layering and the obvious floccule appear |
| 27 | 1.4 | The layering and the obvious floccule appear |
| 28 | 2.2 | Obvious demixing and generation of a large amount of flocs |
And (2) test II: shelf life test
Test samples: the sweet creams obtained in examples 1 to 15 were used as test samples 1 to 15, and the sweet creams obtained in comparative examples 1 to 13 were used as control samples 1 to 13.
The test method comprises the following steps: the test samples 1-15 and the control samples 1-13 are grouped and numbered 1-28 respectively, 100 samples are taken from each group and are placed in a refrigeration house with the temperature below-10 ℃ for refrigeration, the average value of the samples in each group is taken at the shelf life and is rounded, and the average value is recorded and analyzed.
And (3) test results: the shelf life averages of the test samples 1-15 and the control samples 1-13 are shown in Table 5. As can be seen from Table 5, the shelf life mean values of the test samples 1-15 are far longer than those of the control samples 1-13, which indicates that after the citric acid is used in combination with the white granulated sugar and the high fructose corn syrup, the liquid phase system is more stable, and the sweet cream is not easy to deteriorate and is easier to store.
TABLE 5 shelf life averages for test samples 1-15 and control samples 1-13
| Sample group number | Shelf life mean value (Tian) |
| 1 | 686 |
| 2 | 675 |
| 3 | 636 |
| 4 | 660 |
| 5 | 658 |
| 6 | 677 |
| 7 | 673 |
| 8 | 638 |
| 9 | 639 |
| 10 | 636 |
| 11 | 651 |
| 12 | 649 |
| 13 | 650 |
| 14 | 685 |
| 15 | 669 |
| 16 | 355 |
| 17 | 361 |
| 18 | 363 |
| 19 | 368 |
| 20 | 371 |
| 21 | 399 |
| 22 | 532 |
| 23 | 538 |
| 24 | 541 |
| 25 | 545 |
| 26 | 466 |
| 27 | 472 |
| 28 | 366 |
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (4)
1. The sweet cream is characterized by comprising the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.4-1.0 part of emulsifier;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the emulsifier is selected from 0.2-0.6 part by weight of propylene glycol fatty acid ester and 0.2-0.4 part by weight of stearic acid monoglyceride; the sweetener comprises at least one of white granulated sugar and high fructose corn syrup; the refined oil mixture consists of palm oil, soybean oil and beef tallow in a weight ratio of 3:1: 1.5;
the preparation method of the sweet cream comprises the following steps:
fully mixing edible hydrogenated oil and refined oil mixture in corresponding weight parts, and heating to 60-65 ℃ to form a first oil phase;
fully mixing the emulsifier, lecithin and carotene in corresponding parts by weight to form an oil-soluble additive;
step three, fully mixing the oil-soluble additive obtained in the step two with the first oil phase obtained in the step one to form a second oil phase;
fully mixing the sweetening agent, the condensed milk and the citric acid in corresponding parts by weight to form a water-soluble additive;
step five, adding the first water phase obtained in the step four into deionized water in corresponding weight parts, fully mixing and heating to 65-70 ℃ to form a water phase mixture;
step six, adding the water phase mixture obtained in the step five into the second oil phase obtained in the step three, and fully mixing to form emulsion;
step seven, sterilizing the emulsion obtained in the step six, and cooling to 45-55 ℃ to form a sterilized emulsion;
step eight, cooling and kneading the bactericidal emulsion obtained in the step seven by a quenching machine to form cooling liquid with the temperature of 12-20 ℃;
step nine, the cooling liquid obtained in the step eight is conveyed to a forming machine after being semi-solidified in a static pipe, packaged and placed in a ripening chamber to finish crystallization, and a finished product is obtained;
the sterilization treatment in the seventh step adopts a screw pump sterilization machine, the sterilization temperature is 92-98 ℃, and the sterilization time is more than 30 s; in the ninth step, the temperature of the ripening chamber is 11-15 ℃, and the preservation time is 2-4 days.
2. The sweet cream according to claim 1, characterized by comprising the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.4-1.0 part of emulsifier;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene.
3. The sweet cream according to claim 2, characterized by comprising the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.2-0.6 part of propylene glycol fatty acid ester;
0.2-0.4 part of stearic acid monoglyceride;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the sweetener is white granulated sugar and high fructose corn syrup.
4. The sweet cream according to claim 3, characterized by comprising the following components in parts by weight:
0-45 parts of edible hydrogenated oil;
18-25 parts of refined oil mixture;
0.2-0.6 part of propylene glycol fatty acid ester;
0.2-0.4 part of stearic acid monoglyceride;
0.1-0.2 part of lecithin;
16-36 parts of a sweetening agent;
0.5-8 parts of condensed milk;
13-17 parts of deionized water;
0.0015-0.0025 parts of citric acid;
0.002-0.0033 parts of carotene;
the sweetener comprises 10-24 parts of white granulated sugar and 6-12 parts of high fructose corn syrup.
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| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
| CN109315467A (en) * | 2018-12-05 | 2019-02-12 | 天津南侨食品有限公司 | One kind is containing sugared strip cream and preparation method thereof |
| CN110859226A (en) * | 2019-11-30 | 2020-03-06 | 上海优程食品有限公司 | Liquid white oil and preparation method thereof |
| CN111587927A (en) * | 2020-05-20 | 2020-08-28 | 天津九源油脂有限公司 | Sweet flake oil and preparation method thereof |
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| CN103815050B (en) * | 2014-02-18 | 2015-04-15 | 广州市雅禾生物科技有限公司 | Sweet cream and its preparation method |
| CN104472732A (en) * | 2014-11-24 | 2015-04-01 | 安徽天祥粮油食品有限公司 | Anhydrous butter |
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