CN107811047A - A kind of milk fat spread - Google Patents
A kind of milk fat spread Download PDFInfo
- Publication number
- CN107811047A CN107811047A CN201711010245.2A CN201711010245A CN107811047A CN 107811047 A CN107811047 A CN 107811047A CN 201711010245 A CN201711010245 A CN 201711010245A CN 107811047 A CN107811047 A CN 107811047A
- Authority
- CN
- China
- Prior art keywords
- parts
- cream
- powder
- thickener
- milk fat
- 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.)
- Pending
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
- A23C13/12—Cream preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention provides a kind of milk fat spread, is related to food additives field, and the milk fat spread is 20 30% dilute cream by anhydrous butter oil degreasing to fat mass content, then adds cream thickener and form, and the mass ratio of the cream thickener and dilute cream is 0.1 0.5：100, cream thickener is made up of the component of following parts by weight：34 parts of tapioca starch, the powder of Nostoc commune powder 12,12 parts of peach gum powder, 0.5 1 parts of agar, 0.1 0.2 parts of xanthans, 0.1 0.2 parts of alginic acid；For the present invention by being reasonably formulated and matching, obtained cream is substantially reduced the fat of cream, and fat content is only 20 30%, while possesses good denseness, has wide applicability, it is edible that obtained sweets make it that the vast women that likes to be beautiful can also trust；The each component that the present invention uses is harmless preparation, and wherein peach gum powder, Nostoc commune powder have more medical value, and body is also benefited after edible.
Description
Technical field
The present invention relates to food additives field, and in particular to a kind of milk fat spread.
Background technology
Cream (Cream) or river in Henan Province leaching, swash icepro, Gustav Klimt, be the yellow or white adipose extracted from milk, goat milk
Semi-solid food products, it is the breast system as made from the butterfat content of the raw milk top layer before not homogenizing higher one layer
Product.Because after raw milk stands a period of time, the relatively low fat flushing of density can float to top layer.In industrialization production process
In, the step for generally logical separated device centrifuge complete.In many countries, cream is all according to the difference of its fat content point
For different grades.And whipping cream common on domestic market, whipping cream refer to animality cream in fact, i.e., from crude milk
The cream of refinement, but this cream fat content is up to more than 50%, easily makes one to get fat after use, and the vast women that likes to be beautiful is to it
Love and can not, and cream content be less than 30%, its stability is poor, and denseness is low, is not suitable for cake and ice cream, existing thickening
Agent can only also realize the thickening effect of high fat content cream.
The content of the invention
The present invention provides a kind of milk fat spread, can not realize that the thickening power of butter cream is asked to solve existing thickener
Topic.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of milk fat spread, dilute cream of the milk fat spread by anhydrous butter oil degreasing to fat mass content for 20-30%,
Add cream thickener again to form, the mass ratio of the cream thickener and dilute cream is 0.1-0.5：100, cream thickener by
The component composition of following parts by weight：
Tapioca starch 3-4 parts
Nostoc commune powder 1-2 powder
Peach gum powder 1-2 parts
Agar 0.5-1 parts
Xanthans 0.1-0.2 parts
Alginic acid 0.1-0.2 parts.
As preferable, the cream thickener is made up of the component of following parts by weight：
3.5 parts of tapioca starch
The powder of Nostoc commune powder 1.5
1.5 parts of peach gum powder
0.5 part of agar
0.2 part of xanthans
0.1 part of alginic acid.
As preferable, the cream thickener is made up of the component of following parts by weight：
3 parts of tapioca starch
The powder of Nostoc commune powder 1.5
1.5 parts of peach gum powder
1 part of agar
0.1 part of xanthans
0.1 part of alginic acid.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
For the present invention by being reasonably formulated and matching, obtained cream is substantially reduced the fat of cream, fat content
Only 20-30%, while possess good denseness, there is wide applicability, obtained sweets causes the vast women that likes to be beautiful
It can trust edible；The each component that the present invention uses is harmless preparation, and wherein peach gum powder, Nostoc commune powder have more medical value,
Body is also benefited after edible.
Embodiment
All features disclosed in this specification, can be with any in addition to mutually exclusive feature and/or step
Mode combines.
Embodiment 1
A kind of milk fat spread, dilute cream of the milk fat spread by anhydrous butter oil degreasing to fat mass content for 20-30%,
Add cream thickener again to form, the mass ratio of the cream thickener and dilute cream is 0.1-0.5：100, cream thickener by
The component composition of following parts by weight：Tapioca starch 3-4 parts, Nostoc commune powder 1-2 powder, peach gum powder 1-2 parts, agar 0.5-1 parts, xanthans
0.1-0.2 parts, alginic acid 0.1-0.2 parts.
The cream thickener that the present embodiment provides, its preparation method are：
(1) under normal temperature, peach gum powder is soaked 2 hours in water, until the completely soluble formation clear solution of peach gum powder is standby
With；
(2) under normal temperature, Nostoc commune powder is soaked 5 hours in water, obtains dark brown colloidal mixt, is filtered out therein
Solid impurity, and add and carry out bleaching using bleaching agent, obtain transparent colloid solution for standby；
(3) under normal temperature, (1) and clear solution, transparent colloid in (2) after tapioca starch is stirred evenly in water, are separately added into
Solution mixes, and is eventually adding agar, xanthans, alginic acid and mixes the cream thickener for obtaining the present embodiment.
The thickening properties of experimental verification cream thickener：
1st, preparation
1) going out, it is standby as a control group to buy cream thickener conventional on the market；
2) anhydrous butter oil of purchase on the market is standby；
3) cream thickener is made by the above process, it is standby as experimental group；
2nd, experiment and interpretation of result
1) anhydrous butter oil bought on the market is subjected to ungrease treatment, fat content degreasing to 20-30%, then finds milk
Oily denseness substantially reduces, and provokes cream, it is impossible to upright；
2) fat-free cream is divided into two parts, portion addition experimental group cream thickener, portion addition control group cream thickens
Agent, after stirring evenly, provoke cream, hence it is evident that it can be seen that：The cream of addition experimental group cream thickener can be kept upright, addition control
The cream of group cream thickener before addition substantially with being not different, it is impossible to is kept upright.
It is embodiments of the invention as described above.The present invention is not limited to the above-described embodiments, anyone should learn that
The structure change made under the enlightenment of the present invention, the technical schemes that are same or similar to the present invention, each fall within this
Within the protection domain of invention.
Claims (3)
1. a kind of milk fat spread, it is characterised in that the milk fat spread is 20-30% by anhydrous butter oil degreasing to fat mass content
Dilute cream, then add cream thickener and form, the mass ratio of the cream thickener and dilute cream is 0.1-0.5：100, milk
Oily thickener is made up of the component of following parts by weight：
Tapioca starch 3-4 parts
Nostoc commune powder 1-2 powder
Peach gum powder 1-2 parts
Agar 0.5-1 parts
Xanthans 0.1-0.2 parts
Alginic acid 0.1-0.2 parts.
A kind of 2. milk fat spread as claimed in claim 1, it is characterised in that：The cream thickener by following parts by weight group
It is grouped into：
3.5 parts of tapioca starch
The powder of Nostoc commune powder 1.5
1.5 parts of peach gum powder
0.5 part of agar
0.2 part of xanthans
0.1 part of alginic acid.
A kind of 3. milk fat spread as claimed in claim 1, it is characterised in that：The cream thickener by following parts by weight group
It is grouped into：
3 parts of tapioca starch
The powder of Nostoc commune powder 1.5
1.5 parts of peach gum powder
1 part of agar
0.1 part of xanthans
0.1 part of alginic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010245.2A CN107811047A (en) | 2017-10-25 | 2017-10-25 | A kind of milk fat spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010245.2A CN107811047A (en) | 2017-10-25 | 2017-10-25 | A kind of milk fat spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811047A true CN107811047A (en) | 2018-03-20 |
Family
ID=61603126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711010245.2A Pending CN107811047A (en) | 2017-10-25 | 2017-10-25 | A kind of milk fat spread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107811047A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101803669A (en) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | Ice cream |
-
2017
- 2017-10-25 CN CN201711010245.2A patent/CN107811047A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101803669A (en) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | Ice cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107646980A (en) | A kind of preparation method of milk fat spread | |
| CN102318684B (en) | Cheese powder and its preparation method | |
| WO2013090328A1 (en) | Greek yogurt dips and spreads and production thereof | |
| CN103271213A (en) | Low-fat ice cream and its preparation method | |
| CN106689420A (en) | High-ductility baking grease applicable to automatic equipment and processing method of high-ductility baking grease | |
| CN106858346A (en) | A kind of glutinous rice milk pudding and preparation method thereof | |
| CN102940122A (en) | Red date ice cream and production method thereof | |
| CN106235215A (en) | A kind of Bulbus Lilii fruit jelly and processing technique thereof | |
| DE2441643A1 (en) | PROCESS FOR MANUFACTURING CONTRACTED DIMENSIONS | |
| CN102067913B (en) | Partly skimmed cheese and preparation method thereof | |
| CN106417883A (en) | Durian ice cream and preparation method thereof | |
| CN107811047A (en) | A kind of milk fat spread | |
| CN105995813A (en) | Black fungus nutritional jelly | |
| CN103609702B (en) | A kind of high stability acidity modulation breast and preparation method thereof | |
| CN110742171B (en) | Preparation method of low-calorie low-fat ice cream | |
| CN107788501A (en) | A kind of preparation method of cream thickener | |
| CN107811275A (en) | A kind of cream thickener | |
| CN102302080B (en) | Formula of crispy candies and preparation method | |
| CN107509961A (en) | One kind smears tea napkin fourth and preparation method thereof | |
| CN106962486A (en) | A kind of yoghourt stabilizer containing flaxseed gum and its application in Yoghourt is prepared | |
| CN106689635A (en) | Chocolate ice cream and preparation method thereof | |
| CN106417879A (en) | Yogurt ice cream and preparation method thereof | |
| CN106665846A (en) | Tara gum-containing yoghurt stabilizing agent and application thereof to preparation of yoghurt | |
| CN111165644A (en) | Sesame and sea sedge crisp ice cream and preparation method thereof | |
| CN110236161A (en) | A kind of formula and preparation method thereof of sundae jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180320 |