CN109007061A - A kind of animals and plants mixing resin acid taste whipping cream and preparation method - Google Patents
A kind of animals and plants mixing resin acid taste whipping cream and preparation method Download PDFInfo
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- CN109007061A CN109007061A CN201811057070.5A CN201811057070A CN109007061A CN 109007061 A CN109007061 A CN 109007061A CN 201811057070 A CN201811057070 A CN 201811057070A CN 109007061 A CN109007061 A CN 109007061A
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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
Abstract
The present invention relates to food processing technology fields, for solve the problems, such as natural cream high cholesterol and it is high-fat, taste is single, provide a kind of animals and plants mixing resin acid taste whipping cream and preparation method, the animals and plants mixing resin acid taste whipping cream includes the following components'mass percentage: butter 7~25%, vegetable fat 8~23%；Sucrose 6~10%, skimmed milk power 5~10%, emulsifier 0.02~1%, thickener 0.02~0.8%, acid 15~25%, surplus are deionized water.The present invention more liked by consumer with respect to original flavor cream, tart flavour cream, sweet mouthfeel and oiliness mouth；In addition, the cream of animals and plants mixing overcomes natural cream high cholesterol and high-fat disadvantage, mouthfeel is close to natural cream.Compound acidulant, complex thickener overcome the problem of dilute cream stability declines under acid condition, and tart flavour dilute cream obtained is conveniently superior to natural cream in whipping foaming characteristic, hardness etc., the top ornament particularly suitable for food such as production cakes.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of animals and plants mixing resin acid taste whipping cream and systems
Preparation Method.
Background technique
Currently, commercially available cream is broadly divided into animal cream and artificial plant cream.Wherein, animal cream is by non-homogeneous
Preceding top layer raw milk is made, and cholesterol level is very high, can not cater to the diet theory that modern pursues health；And animal milk
Oil does not support freezen protective, and the refrigerated condition lower holding time is shorter, and therefore, transport and the cost of storage are high, and stability is also relatively
Difference.Margarine raw material is then based on hydrogenated oil and fat, including hydrogenated palm oil, hydrogenated coconut oil, oil with hydrogenated soybean, substitute of cocoa fat
Deng.Artificial plant milk oil stock is convenient, and refrigeration or freezing can be reserved for, while price is lower than animal tallow, long shelf-life, mouth again
Feel, can almost substitute animal cream.But vegetable fat can generate a large amount of trans-fatty acid in hydrogenation process, and grow
Phase, which eats trans-fatty acid, will lead to artery sclerosis, increases blood denseness and cohesion blood platelet, promotes to form the diseases such as thrombus.
Animals and plants mix butter cream as novel whipping cream, can carry out freezen protective, both can guarantee vegetable milk
The foam performance of oil, and the taste flavor of animal cream can be provided.But current animals and plants mixing butter cream is largely only being looked forward to
Portion uses in the industry, does not circulate in commodity market.
In addition, tart flavour cream can provide a kind of yoghourt-flavored, it will deep to be liked by consumer.But tart flavour at present
The research application of whipping cream is relatively deficient, it may be possible to due to being total to for complicated technological operation and opaque system and acid condition
It will lead to the decline of whipping cream stability under same-action.On the one hand, under the lower acidic environment of pH value, colloid is to whipping
The protein stabilities such as casein, lactalbumin are affected in dilute cream；On the other hand, colloid is as stabilizer and thickener
There can be direct influence to the compocasting process of whipping cream and subjective appreciation.
" a kind of whipping cream and preparation method thereof " is disclosed in Chinese patent literature, notification number is
CN108094556A, what the preparation method of the invention significantly improved whipping cream dismisses stability, reduces and kills time,
Expansion rate is increased, the shelf-life of product is extended, but the taste of whipping cream made from the invention is single, not counterpart
Sense, which is done, to be improved.
Summary of the invention
The present invention provides the easy storage transport of one kind, saving passes through to solve above-mentioned problems of the prior art
Ji cost and dismiss hardness and animals and plants good in taste mixing resin acid taste whipping cream.
The present invention also provides a kind of preparation method of animals and plants mixing resin acid taste whipping cream, preparation process letters
It is single, mild condition, to equipment without particular/special requirement, it is easy to accomplish industrialization.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of animals and plants mixing resin acid taste whipping cream, on the basis of animals and plants mixing resin acid taste whipping cream gross mass,
The animals and plants mixing resin acid taste whipping cream includes the following components'mass percentage: butter 7~25%, vegetable fat 8
~23%；Sucrose 6~10%, skimmed milk power 5~10%, emulsifier 0.02~1%, thickener 0.02~0.8%, acid 15
~25%, surplus is deionized water.
Preferably, the animals and plants mix resin acid on the basis of animals and plants mixing resin acid taste whipping cream gross mass
Taste whipping cream includes the following components'mass percentage: butter 10~15%, vegetable fat 15~20%, and sucrose 7~
8%, skimmed milk power 6~8%, emulsifier 0.25~0.4%, thickener 0.2~0.3%, acid 18~21%, surplus is to go
Ionized water.
Preferably, the butter is no cholesterol butter.
Preferably, the no cholesterol butter the preparation method comprises the following steps: salt-free cow's milk base butter is fixed on shaking table, 70 DEG C
Heating water bath is simultaneously shaken with the speed of 80r/min, after butter melts completely, activated carbon adsorption 20min is added, then using pressure
The method of filter removes Activated carbon separation, obtains without cholesterol butter, butter and active carbon addition mixing quality ratio for (8~
12):1；It is preferred that 10:1.
Preferably, the vegetable fat is palm oil, coconut oil, substitute of cocoa fat, soybean oil etc., preferably palm oil,
Substitute of cocoa fat.
Preferably, the emulsifier is by citric acid fatty glyceride (HLB:4-6), lactic acid fatty glyceride
(HLB:3-4) it is formed with sucrose fatty ester (HLB:11)；Mixing mass ratio is (3~9): (5~10): 11；It is preferred that (5~7):
(7~8): 11.
Preferably, the thickener is by sodium alginate, sodium carboxymethylcellulose and xanthan gum powder composition；Mixing quality
Than for (1~7): (1~7): 2；It is preferred that (2~4): (5~6): 2.
Preferably, the acid by lactic acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid and
Sodium polyphosphate composition；Mixing mass ratio is (10~25): (10~25): (5~15): (5~15): (1~10): (1~10),
Solvent is 10000.
Preferably, the acid by lactic acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid and
Sodium polyphosphate composition；Mixing mass ratio is (15~18): (10~14): (8~12): (8~12): (3~6): (3~6), molten
Agent is 10000.
A kind of preparation method of animals and plants mixing resin acid taste whipping cream, comprising the following steps:
(1) raw material is weighed according to aforementioned proportion, butter and vegetable fat is dissolved under the conditions of 70~80 DEG C, stirred evenly
Oily phase, keep 70~80 DEG C it is stand-by；
(2) skimmed milk power, sucrose, emulsifier, thickener are added in 70~80 DEG C of deionized water, are stirred and dissolved into uniform
Water phase, 70~80 DEG C of holding stand-by；
(3) acid solute component is added in 70~80 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 70
~80 DEG C stand-by；
(4) water phase of the oil mutually and in step (2) in step (1) is mixed under conditions of 70~80 DEG C dispersion, forms milkiness
Liquid；
(5) next disperse while being added dropwise acid using high speed disperser shearing dispersion, completion of dropwise addition continuation is cut with identical
The shearing dispersion of cutting speed rate；
(6) high pressure homogenizer homogeneous is used, homogenizing fluid is obtained；
(7) homogenizing fluid in step (6) is subjected to pasteurize and is placed in 0~10 after 65~70 DEG C of 25~35min of holding
Aging 18 at DEG C~mix resin acid taste whipping cream for 24 hours to get animals and plants.
Preferably, in step (5), shear the rate control of dispersion in 8000~14000rpm, temperature control 70~
80℃。
Preferably, in step (6), homogenization pressure control is in 200~700Bar, and temperature control is at 70~80 DEG C, homogeneous 2
~4 times, 2~3min every time.
Therefore, the invention has the following beneficial effects: opposite original flavor cream, tart flavour cream is more liked by consumer, mouth
The agreeably sweet mouth of sense acid；In addition, the cream of animals and plants mixing overcomes natural cream high cholesterol and high-fat disadvantage, mouthfeel
Close to natural cream.Compound acidulant, complex thickener overcome the problem of dilute cream stability declines under acid condition, above-mentioned
It is formulated tart flavour dilute cream obtained and is conveniently superior to natural cream in whipping foaming characteristic, hardness etc., particularly suitable for making cake
The top ornament of equal food.
Specific embodiment
Below by specific embodiment, the technical solutions of the present invention will be further described.
In the present invention, if not refering in particular to, all devices and raw material is commercially available or the industry is common are following
Method in embodiment is unless otherwise instructed conventional method in that art.
Removing cholesterol is handled as follows in following butter: salt-free cow's milk base butter is fixed on shaking table, 70 DEG C of water-baths
It heats and is shaken with the speed of 80r/min, after butter melts completely, activated carbon adsorption 20min is added, then using filters pressing
Method removes Activated carbon separation, obtains without cholesterol butter, butter and active carbon addition mixed proportion are 10:1.
Embodiment 1
(1) according to it is following proportion weigh raw material: without cholesterol butter 7%, palm oil 23%, sucrose 6%, skimmed milk power 10%,
Emulsifier 0.02%, thickener 0.8%, acid 15%, surplus are deionized water；Wherein, emulsifier is by citric acid fatty acid
Glyceride (HLB:4-6), lactic acid fatty glyceride (HLB:3-4), sucrose fatty ester (HLB:11) powder constituent, mixing ratio
Example 3:10:11；Thickener is made of sodium alginate, sodium carboxymethylcellulose, xanthan gum powder, mixed proportion 1:7:2；Acid
The aqueous solution being made of lactic acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid, sodium polyphosphate is constituted
Ratio is 10:20:15:5:10:1:10000 (water)；
(2) remove the butter of cholesterol and palm oil dissolve under the conditions of 70 DEG C, obtain the oily phase stirred evenly, keep 70 DEG C to
With；
(3) skimmed milk power, sucrose, emulsifier, thickener are added in 70 DEG C of deionized water, are stirred and dissolved into uniform water
Phase, 70 DEG C of holding stand-by；
(4) acid solute component is added in 70 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 70 DEG C to
With；
(5) water phase of the oil mutually and in step (3) in step (2) is mixed under conditions of 70 DEG C dispersion, forms emulsion；
(6) high speed disperser is used, with the rate shearing dispersion of 8000rpm, to disperse while being added dropwise acid at a temperature of 70 DEG C,
Completion of dropwise addition continues with identical shear rate dispersion 4 times, each 3min；
(7) use high pressure homogenizer at a temperature of 70~80 DEG C with the pressure homogeneous of 700bar 2 times, each 2min；
(8) homogenizing fluid in step (7) is subjected to pasteurize and is placed in aging 18h at 0 DEG C after 65 DEG C of holding 35min,
To obtain the final product.
Dilute cream viscosity 4800MPa.s made from the present embodiment, overrun rate 93%, fat globules partial coalescence rate
49%, texture characteristic hardness is 347g.
Embodiment 2
(1) raw material is weighed according to following proportion: butter 10%, substitute of cocoa fat 20%, sucrose 7%, skimmed milk power 8%, emulsifier
0.25%, thickener 0.6%, acid 18%, surplus are deionized water；Wherein, emulsifier is by citric acid fatty glyceride
(HLB:4-6), lactic acid fatty glyceride (HLB:3-4), sucrose fatty ester (HLB:11) powder constituent, mixed proportion 5:8:
11；Thickener is made of sodium alginate, sodium carboxymethylcellulose, xanthan gum powder, mixed proportion 2:6:2；Acid is by cream
The aqueous solution that acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid, sodium polyphosphate form, composition are
15:14:12:8:3:6:10000 (water)；
(2) it removes the butter of cholesterol and substitute of cocoa fat dissolves under the conditions of 75 DEG C, obtain the oily phase stirred evenly, kept for 75 DEG C
For use；
(3) skimmed milk power, sucrose, emulsifier, thickener are added in 75 DEG C of deionized water, are stirred and dissolved into uniform water
Phase, 75 DEG C of holding stand-by；
(4) acid solute component is added in 75 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 75 DEG C to
With；
(5) water phase of the oil mutually and in step (3) in step (2) is mixed under conditions of 70~80 DEG C dispersion, forms milkiness
Liquid；
(6) high speed disperser is used, with the rate shearing dispersion of 10000rpm, to disperse while being added dropwise acid at a temperature of 75 DEG C,
Completion of dropwise addition continues with identical shear rate dispersion 3 times, each 3min；
(7) use high pressure homogenizer at a temperature of 75 DEG C with the pressure homogeneous of 650Bar 3 times, each 2min；
(8) homogenizing fluid in step (7) is subjected to pasteurize and is placed in aging 18h at 0 DEG C after 65 DEG C of holding 30min,
Resin acid taste whipping cream is mixed up to animals and plants.
Dilute cream viscosity 4600MPa.s made from the present embodiment, overrun rate 108%, fat globules partial coalescence rate
58%, texture characteristic hardness is 393g.
Embodiment 3
(1) raw material is weighed according to following proportion: butter 13%, substitute of cocoa fat 18%, sucrose 7.5%, skimmed milk power 7%, emulsification
Agent 0.32%, thickener 0.3%, acid 20%, surplus are deionized water；Wherein, emulsifier is by citric acid fatty acid glycerine
Ester (HLB:4-6), lactic acid fatty glyceride (HLB:3-4), sucrose fatty ester (HLB:11) powder constituent, mixed proportion 6:
7.5:11；Thickener is made of sodium alginate, sodium carboxymethylcellulose, xanthan gum powder, mixed proportion 3:5.5:2；Acid
The aqueous solution being made of lactic acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid, sodium polyphosphate is constituted
Ratio is 17:12:10:10:5:5:10000；
(2) butter for removing cholesterol dissolves under the conditions of 70~80 DEG C with for cocoa butter, obtains the oily phase stirred evenly, keeps
70~80 DEG C stand-by；
(3) skimmed milk power, sucrose, emulsifier, thickener are added in 70~80 DEG C of deionized water, are stirred and dissolved into uniform
Water phase, 70~80 DEG C of holding stand-by；
(4) acid solute component is added in 75 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 75 DEG C to
With；
(5) water phase of the oil mutually and in step (3) in step (2) is mixed under conditions of 75 DEG C dispersion, forms emulsion；
(6) high speed disperser is used, with the rate shearing dispersion of 12000rpm, to disperse while being added dropwise acid at a temperature of 75 DEG C,
Completion of dropwise addition continues with identical shear rate dispersion 4 times, each 2min；
(7) use high pressure homogenizer at a temperature of 75 DEG C with the pressure homogeneous of 500Bar 4 times, each 2min；
(8) homogenizing fluid in step (7) is subjected to pasteurize and is placed in aging 20h at 4 DEG C after 65 DEG C of holding 25min,
Resin acid taste whipping cream is mixed up to animals and plants.
Dilute cream viscosity 4300MPa.s made from the present embodiment, overrun rate 129%, fat globules partial coalescence rate
62%, texture characteristic hardness is 347g.
Embodiment 4
(1) raw material is weighed according to following proportion: butter 15%, coconut oil 15%, sucrose 8%, skimmed milk power 6%, emulsifier
0.4%, thickener 0.2%, acid 21%, surplus are deionized water；Wherein, emulsifier is by citric acid fatty glyceride
(HLB:4-6), lactic acid fatty glyceride (HLB:3-4), sucrose fatty ester (HLB:11) powder constituent, mixed proportion 7:7:
11；Thickener is made of sodium alginate, sodium carboxymethylcellulose, xanthan gum powder, mixed proportion 4:5:2；Acid is by cream
The aqueous solution that acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid, sodium polyphosphate form, composition are
18:10:8:12:3:6:10000 (water)；
(2) remove the butter of cholesterol and coconut oil dissolve under the conditions of 75 DEG C, obtain the oily phase stirred evenly, keep 75 DEG C to
With；
(3) skimmed milk power, sucrose, emulsifier, thickener are added in 75 DEG C of deionized water, are stirred and dissolved into uniform water
Phase, 75 DEG C of holding stand-by；
(4) acid solute component is added in 75 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 75 DEG C to
With；
(5) water phase of the oil mutually and in step (3) in step (2) is mixed under conditions of 75 DEG C dispersion, forms emulsion；
(6) high speed disperser is used, with the rate shearing dispersion of 12000rpm, to disperse while being added dropwise acid at a temperature of 75 DEG C,
Completion of dropwise addition continues with identical shear rate dispersion 3 times, each 2min；
(7) use high pressure homogenizer at a temperature of 75 DEG C with the pressure homogeneous of 400Bar 3 times, each 3min；
(8) homogenizing fluid in step (7) is subjected to pasteurize and is placed in aging 20h at 4 DEG C after 65 DEG C of holding 30min,
Resin acid taste whipping cream is mixed up to animals and plants.
Dilute cream viscosity 4100MPa.s made from the present embodiment, overrun rate 135%, fat globules partial coalescence rate
60%, texture characteristic hardness is 368g.
Embodiment 5
(1) raw material is weighed according to following proportion: butter 25%, soybean oil 8%, sucrose 10%, skimmed milk power 5%, emulsifier
1%, thickener 0.02%, acid 25%, surplus are deionized water；Wherein, emulsifier is by citric acid fatty glyceride
(HLB:4-6), lactic acid fatty glyceride (HLB:3-4), sucrose fatty ester (HLB:11) powder constituent, mixed proportion 9:5:
11；Thickener is made of sodium alginate, sodium carboxymethylcellulose, xanthan gum powder, mixed proportion 7:1:2；Acid is by cream
The aqueous solution that acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid, sodium polyphosphate form, composition are
25:5:5:15:1:10:10000 (water)；
(2) butter for removing cholesterol and soybean oil are dissolved under the conditions of 80 DEG C, obtains the oily phase stirred evenly, kept for 80 DEG C
For use；
(3) skimmed milk power, sucrose, emulsifier, thickener are added in 80 DEG C of deionized water, are stirred and dissolved into uniform water
Phase, 80 DEG C of holding stand-by；
(4) acid solute component is added in 80 DEG C of deionized water, is stirred and dissolved into uniform acid, keep 80 DEG C to
With；
(5) water phase of the oil mutually and in step (3) in step (2) is mixed under conditions of 80 DEG C dispersion, forms emulsion；
(6) high speed disperser is used, with the rate shearing dispersion of 14000rpm, to disperse while being added dropwise acid at a temperature of 80 DEG C,
Completion of dropwise addition continues with identical shear rate dispersion 2 times, each 2min；
(7) use high pressure homogenizer at a temperature of 80 DEG C with the pressure homogeneous of 200Bar 4 times, each 3min；
(8) homogenizing fluid in step (7) is subjected to pasteurize, after 65 DEG C of holding 25min, is placed at 10 DEG C aging for 24 hours,
Rouge whipping cream is mixed up to tart flavour animals and plants.
Dilute cream viscosity 3800MPa.s made from the present embodiment, overrun 86%, fat globules partial coalescence rate
55%, texture characteristic hardness is 308g.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the present invention in any form, and is not surpassing
There are also other variations and modifications under the premise of technical solution documented by claim out.
Claims (10)
1. a kind of animals and plants mix resin acid taste whipping cream, which is characterized in that mix resin acid taste whipping cream with animals and plants
On the basis of gross mass, the animals and plants mixing resin acid taste whipping cream is included the following components'mass percentage: butter 7~
25%, vegetable fat 8~23%；Sucrose 6~10%, skimmed milk power 5~10%, emulsifier 0.02~1%, thickener 0.02~
0.8%, acid 15~25%, surplus is deionized water.
2. a kind of animals and plants according to claim 1 mix resin acid taste whipping cream, which is characterized in that mixed with animals and plants
On the basis of closing resin acid taste whipping cream gross mass, the animals and plants mixing resin acid taste whipping cream includes following quality percentage
The component of ratio: butter 10~15%, vegetable fat 15~20%, sucrose 7~8%, skimmed milk power 6~8%, emulsifier 0.25~
0.4%, thickener 0.2~0.3%, acid 18~21%, surplus is deionized water.
3. a kind of animals and plants according to claim 1 or 2 mix resin acid taste whipping cream, which is characterized in that the Huang
Oil is no cholesterol butter.
4. a kind of animals and plants according to claim 3 mix resin acid taste whipping cream, which is characterized in that the no gallbladder is solid
Alcohol butter the preparation method comprises the following steps: salt-free cow's milk base butter is fixed on shaking table, heating water bath shakes, and melts completely to butter
Afterwards, activated carbon adsorption is added, then Activated carbon separation removes, and obtains without cholesterol butter；The salt-free cow's milk base butter and work
Property charcoal addition mass ratio be (8~12 :) 1.
5. a kind of animals and plants according to claim 1 or 2 or 4 mix resin acid taste whipping cream, which is characterized in that described
Emulsifier is by citric acid fatty glyceride, lactic acid fatty glyceride and sucrose fatty ester composition；Mixing mass ratio is (3
~9): (5~10): 11.
6. a kind of animals and plants according to claim 1 or 2 or 4 mix resin acid taste whipping cream, which is characterized in that described
Thickener is by sodium alginate, sodium carboxymethylcellulose and xanthan gum powder composition；Mixing mass ratio is (1~7): (1~7): 2.
7. a kind of animals and plants according to claim 1 or 2 or 4 mix resin acid taste whipping cream, which is characterized in that described
Acid is made of lactic acid, glucono-δ-lactone, citric acid, tartaric acid, phytic acid and sodium polyphosphate；Mix matter
Amount is than being (10~25): (10~25): (5~15): (5~15): (1~10): (1~10).
8. a kind of preparation method of the animals and plants mixing resin acid taste whipping cream as described in claims 1 or 2 or 4, including with
Lower step:
(1) raw material is weighed according to aforementioned proportion, butter is dissolved with vegetable fat, is stirred evenly, oily phase, heat preservation for standby use are obtained；
(2) skimmed milk power, sucrose, emulsifier, thickener are added in deionized water, stirring and dissolving is uniform, obtains water phase, heat preservation
For use；
(3) acid solute component is added in deionized water, stirring and dissolving is uniform, obtains acid, heat preservation for standby use；
(4) water phase of the oil mutually and in step (2) in step (1) is mixed into dispersion, forms emulsion；
(5) shearing dispersion, while acid is added dropwise, after completion of dropwise addition, continue with the dispersion of identical shear rate circulation shear；
(6) homogeneous obtains homogenizing fluid；
(7) step (6) resulting homogenizing fluid is sterilized, aging is to get animals and plants mixing resin acid taste whipping cream.
9. the preparation method of animals and plants mixing resin acid taste whipping cream according to claim 8, which is characterized in that step
(5) in, the rate control of dispersion is sheared in 8000~14000rpm, temperature is controlled at 70~80 DEG C.
10. the preparation method of animals and plants mixing resin acid taste whipping cream according to claim 8, which is characterized in that step
Suddenly in (6), homogenization pressure control is in 200~700Bar, and temperature is controlled at 70~80 DEG C, homogeneous 2~4 times, every time 2~3min.
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| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
| CN114223725A (en) * | 2021-12-21 | 2022-03-25 | 增城市金点食品有限公司 | UHT whipped cream and preparation method thereof |
| CN115769843A (en) * | 2022-12-22 | 2023-03-10 | 浙江工业大学 | Stable state method of high plasticity cream capable of controlling crystal form transformation |
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| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
| CN114223725A (en) * | 2021-12-21 | 2022-03-25 | 增城市金点食品有限公司 | UHT whipped cream and preparation method thereof |
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Application publication date: 20181218 |