CN107811275A - A kind of cream thickener - Google Patents
A kind of cream thickener Download PDFInfo
- Publication number
- CN107811275A CN107811275A CN201711010244.8A CN201711010244A CN107811275A CN 107811275 A CN107811275 A CN 107811275A CN 201711010244 A CN201711010244 A CN 201711010244A CN 107811275 A CN107811275 A CN 107811275A
- Authority
- CN
- China
- Prior art keywords
- parts
- cream
- powder
- thickener
- present
- 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
- 239000006071 cream Substances 0.000 title claims abstract description 42
- 239000002562 thickening agent Substances 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 12
- 240000001131 Nostoc commune Species 0.000 claims abstract description 11
- 235000013817 Nostoc commune Nutrition 0.000 claims abstract description 11
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
- 229920001817 Agar Polymers 0.000 claims abstract description 9
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008272 agar Substances 0.000 claims abstract description 9
- 239000000783 alginic acid Substances 0.000 claims abstract description 9
- 229920000615 alginic acid Polymers 0.000 claims abstract description 9
- 229960001126 alginic acid Drugs 0.000 claims abstract description 9
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 9
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 240000005809 Prunus persica Species 0.000 claims description 2
- 230000008719 thickening Effects 0.000 abstract description 7
- 235000014121 butter Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of cream thickener, is related to food additives field, 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, ground cream thickener, which is made, can not only realize the thickening power of high butter cream, moreover it is possible to the thickening power for removing butter cream be realized, so as to be substantially reduced the fat of cream so that the vast women that likes to be beautiful can also 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, 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 cream thickener.
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 cream thickener, to solve the thickening power that existing thickener can not realize butter cream
Problem.
To solve the above problems, the technical solution adopted by the present invention is as follows：
A kind of cream 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.
As preferable, it 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, it 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 thickener can not only realize that the thickening of high butter cream is made
With, moreover it is possible to it is only the thickening power of 20-30% cream to realize fat content, so as to be substantially reduced the fat of cream, is made
The vast women that likes to be beautiful can also trust it is edible；The each component that the present invention uses is harmless preparation, wherein peach gum powder, Nostoc commune powder
With 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 cream 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.
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.
Experimental verification thickening properties：
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 cream thickener, it is characterised in that be 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. cream thickener as claimed in claim 1, it is characterised in that：Characterized in that, the group by following parts by weight
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. cream thickener as claimed in claim 1, it is characterised in that：Characterized in that, the group by following parts by weight
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 |
|---|---|---|---|
| CN201711010244.8A CN107811275A (en) | 2017-10-25 | 2017-10-25 | A kind of cream thickener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711010244.8A CN107811275A (en) | 2017-10-25 | 2017-10-25 | A kind of cream thickener |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811275A true CN107811275A (en) | 2018-03-20 |
Family
ID=61603033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711010244.8A Pending CN107811275A (en) | 2017-10-25 | 2017-10-25 | A kind of cream thickener |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107811275A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102018036A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Naturally flavor-enhancing liquid dairy product and preparation method thereof |
-
2017
- 2017-10-25 CN CN201711010244.8A patent/CN107811275A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102018036A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Naturally flavor-enhancing liquid dairy product and preparation method thereof |
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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 |
Application publication date: 20180320 |
|
| RJ01 | Rejection of invention patent application after publication |