CN110292072A - A kind of mixed unsalted butter and preparation method thereof of high overrun - Google Patents
A kind of mixed unsalted butter and preparation method thereof of high overrun Download PDFInfo
- Publication number
- CN110292072A CN110292072A CN201810243978.9A CN201810243978A CN110292072A CN 110292072 A CN110292072 A CN 110292072A CN 201810243978 A CN201810243978 A CN 201810243978A CN 110292072 A CN110292072 A CN 110292072A
- Authority
- CN
- China
- Prior art keywords
- mixed
- unsalted butter
- feed liquid
- temperature
- weight
- 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.)
- Granted
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
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of mixed unsalted butter and preparation method thereof of high overrun, and the raw material composition of the mixed unsalted butter includes dilute cream and gellan gum suitable for beating.The mixed unsalted butter prepared may make to match in excellence or beauty with margarine using the effect of gellan gum, application effect is significantly better than commercially available similar evaporated milk oil product.
Description
Technical field
The present invention relates to mixed unsalted butters of high overrun and the preparation method and application thereof, belong to mixed unsalted butter field.
Background technique
In recent years, with the enhancing of people's health consciousness, trans-fatty acid, hydrogenated oil and fat etc. are unfavorable for health in margarine
Factor be progressively amplified.Some high-end baking shops early have intention for margarine to be substituted for natural animal whipping cream (i.e. with
Dilute cream is raw material, and the finished product by adding the preparation of other raw materials is known as whipping cream, and dilute cream, which meets in national standard GB19646, determines
Justice is the fat separated from cream.), but actually replacing process is very slowly.Because the producer also needs to examine in addition to health factor
Consider the service performance of cream, and presently commercially available animal whipping cream exist compared to margarine it is some be difficult to make up lack
It falls into, is in particular in:
First, overrun is low.[overrun=(dismiss preceding weight-and dismiss rear weight)/dismisses rear weight, and (same volume is surveyed
Amount)].The overrun of margarine is close to 300%, and presently commercially available animal whipping cream overrun less than 200%, i.e., 500g is artificial
Cream can be cooked 3 cakes, and the commercially available animal whipping cream of 500g can only do 2 cakes, and margarine has significant cost excellent
Gesture.
Second, plasticity.There are significant difference, margarine in terms of fatty acid construction for animal whipping cream and margarine
Fatty hardness is high, and plasticity is good, and decorative pattern is clearly smooth when mounting is spent, and does not collapse for a long time, and animal evaporated milk oil and fat hardness is low, mounting
Pattern blurring when flower, and easily collapse.
How to provide the animal whipping cream that a kind of overrun is high and/or plasticity is good is always that industry wishes to solve for a long time
Technical problem, but the current prior art not can solve above-mentioned technical problem still.
Summary of the invention
It is needed for a long time in view of this field, the main purpose of the present invention is to provide a kind of mixed unsalted butters, to its tool
There are high whipping rate and/or plasticity.
Another object of the present invention is to provide the preparation methods of above-mentioned mixed unsalted butter.
To achieve the above object, on the one hand, the present invention provides a kind of mixed unsalted butter, and raw material composition includes being suitable for beating
Dilute cream and gellan gum.
Preferably, fat content is 20wt.%~45wt.% in the mixed unsalted butter；It is highly preferred that its protein content
For 1.0wt.%~30wt.%.
Preferably, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%, the dilute milk for being suitable for beating
Oil weight be 90wt.% or more (such as 91wt.%, 92wt.%, 93wt.%, 94wt.%, 95wt.%, 96wt.%,
97wt.%, 98wt.%, 99wt.% etc.), preferably 98wt.%.
Dilute cream of the present invention belongs to modulation dilute cream category, national standard is defined as: using cream or dairy products as raw material, point
Other raw materials are added in the fatty part separated out, add or do not add food additives and nutrition fortifier, processed to be made
Fat content 10.0%~80.0% product.The dilute cream of the present invention for being suitable for beating is to be suitable for preparation to beat evaporated milk
The dilute cream of oil, it is however generally that, for the dilute cream with its total weight, milk fat content is 20wt.%~45wt.%.Its albumen
Matter content is generally in 1.0wt.%~3.0wt.%.
The present invention is outer without specifying, and alleged content, ratio are respectively weight content, weight ratio.
The research of the invention finds that adding gellan gum in dilute cream, it is remarkably improved the overrun and product foam of dilute cream
Hardness.For the additive amount of gellan gum, the research of the invention finds that it only needs seldom amount that can play a role, of the invention one
In a little embodiments, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%, and the gellan gum weight is
0.01wt.%~0.05wt.%.Such as 0.01wt.%, 0.02wt.%, 0.03wt.%, 0.04wt.%, 0.05wt.% etc..
The research of the invention finds that other stabilizers, such as melon are added in collocation in the above-mentioned mixed unsalted butter containing gellan gum
One of bean gum, carragheen, microcrystalline cellulose and sodium carboxymethylcellulose are a variety of, can further improve and dismiss rear foam
Hardness, that is, improve the plasticity of mixed unsalted butter.In certain embodiments of the present invention, with the mixed unsalted butter
The total weight of raw material composition is 100% meter, and the weight of other stabilizers generally can be 0.01wt.%~0.6wt.%.Such as
0.01wt.%, 0.02wt.%, 0.03wt.%, 0.04wt.%, 0.05wt.%, 0.06wt.%, 0.07wt.%,
0.08wt.%, 0.09wt.%, 0.10wt.%, 0.20wt.%, 0.30wt.%, 0.40wt.%, 0.50wt.%,
0.60wt.% etc..
The research of the invention finds that containing gellan gum above-mentioned, or further further in the mixed unsalted butter containing other stabilizers
Collocation addition emulsifier, such as casein sodium, single, double fatty acid glyceride, sucrose-fatty glyceride, lactic acid fatty acid are sweet
Grease, phosphatide, one of Tween 80 and polysorbate60 or a variety of can be further improved product during shelf life storage
Stability mitigates product bleed and fat floating.In certain embodiments of the present invention, with the raw material of the mixed unsalted butter
The total weight of composition is 100% meter, and the weight of emulsifier generally can be 0.1wt.%~1.5wt.%.Such as 0.1wt.%,
0.2wt.%, 0.3wt.%, 0.4wt.%, 0.5wt.%, 0.6wt.%, 0.7wt.%, 0.8wt.%, 0.9wt.%,
1.0wt.%, 1.1wt.%, 1.2wt.%, 1.3wt.%, 1.4wt.%, 1.5wt.% etc..
The present invention can optionally add phosphate according to actual needs and (adjust pH effect, make buffer salt use, resist shelf
Product pH changes in phase, is selectively added according to product fat content and stabilizer type), edible pigment, edible essence
Deng.Phosphate may be, for example, disodium hydrogen phosphate, one of sodium tripolyphosphate, calgon, sodium citrate or a variety of, with institute
The total weight for stating the raw material composition of mixed unsalted butter is 100% meter, and phosphatic weight can be 0wt.%~0.1wt.%.It is edible
The weight of pigment can be 0wt.%~0.2wt.%.The weight of edible essence can be 0wt.%~0.2wt.%.
Preferably, in some embodiments, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%,
Wherein, it is described be suitable for beat dilute cream weight be 90wt.% or more (such as 91wt.%, 92wt.%, 93wt.%,
94wt.%, 95wt.%, 96wt.%, 97wt.%, 98wt.%, 99wt.% etc.), milk fat content be 20wt.%~
45wt.%, the weight of the gellan gum are 0.01wt.%~0.05wt.%；The weight of other stabilizers is
0.01wt.%~0.6wt.%；The weight of the emulsifier is 0.1wt.%~1.5wt.%；The phosphatic weight is
0wt.%~0.1wt.%；The weight of the edible pigment is 0wt.%~0.2wt.%；The weight of the edible essence is
The water of 0wt.%~0.2wt.% and surplus.In the formula, using stabilizer based on gellan gum, by with other stabilizers,
Emulsifier, it is phosphatic be used cooperatively, establish a kind of special stabilising system, protect fat globule in oil-in-water knot well
Form in structure makes mixed unsalted butter product reach ideal application performance, has high overrun, good plasticity and production
Product shelf life stability can compare favourably with margarine, and be significantly better than presently commercially available similar evaporated milk oil product.
Mixed unsalted butter of the present invention can be prepared according to field whipping cream production field common process.Preferably, this hair
Bright mixed unsalted butter is prepared as follows to obtain:
(1) dilute cream for being suitable for beating is provided and it is de-gassed or is not deaerated；It preferably, should be suitable for whipping
The fat content of dilute cream is 20wt.%~45wt.%, and protein content is 1.0wt.%~3.0wt.%；
(2) material (small powder allotment): solvent is selected to be suitable for beating except described in the raw material composition of the mixed unsalted butter
Dilute cream outside other raw materials carry out material, keep its evenly dispersed, then deaerate or do not deaerate to obtain material solution；The solvent example
For example one of anhydrous butter oil, dilute cream, raw milk, skimmed milk and water or a variety of；
(3) feed liquid mixes: the dilute cream for being suitable for beating being uniformly mixed with material solution and deaerates or does not take off to it
It is so incensed that mixed liquor；
(4) gained mixed liquor directly first time homogeneous: is subjected to homogeneous；
(5) it sterilizes: the feed liquid after first time homogeneous is sterilized；
(6) second of homogeneous: by the feed liquid after sterilization using sterile homogeneous (to reach the final stable shape of fat globule
State), obtain the mixed unsalted butter.
In the above preparation method, the dilute cream for being suitable for beating in above-mentioned steps (1) is commercially available, it is preferable that described
Dilute cream suitable for whipping is prepared as follows to obtain:
By the butter oil met the quality standard (including anhydrous butter oil, butter and dilute cream by being directly separated in milk etc.
One of or it is a variety of, for providing butter oil) with milk dry matter (including raw milk, skimmed milk, whole-fat milk powder and skimmed milk powder
Deng one of or it is a variety of, for providing lactoprotein) and ingredient water mixing, each object is calculated according to respective fat and protein content
The dosage of matter mixes and (can calculate according to respective fat and protein content) dilute cream for being suitable for beating and (preferably, deploys
Fat content is 20wt.%~45wt.% out, and the standardization dilute cream that protein content is 1.0wt.%~3.0wt.% is former
Material), it is preferable that in allocation process, mixing is carried out in 50~90 DEG C and mixes slowly that (such as low whipping speed is for a long time
30min is stirred under conditions of 50rpm), keep each material mixing uniform, after the completion of mixing, be de-gassed, degassing temperature is 40~90
DEG C (such as 50~90 DEG C).
In the method for the dilute cream for being suitable for beating described in the above-mentioned preferred preparation, innovative long using high temperature of the present invention
When the hybrid mode that mixes slowly, butter oil is in non-crystalline state at high temperature, minimum to the sensibility of mechanical wounding, simultaneously
In conjunction with mixing slowly, can least destruction fat globule membrane, it is complete to retain the initial form of fat globule.Meanwhile at high temperature into
Row mixing, can effectively control microbial reproduction, also have certain passivation for the enzyme that psychrophile generates, keep butterfat
Fat freshness.Fat globule integrality can further be kept using which, fat aggregation is reduced, caused by avoiding because of fat aggregation
Shelf life water-oil separating improves shelf life stability, while the fat globule of relative distribution makes air be easier to enter when dismissing, and mentions
High overrun, the combination of complete fat globule and air is stronger, and foam hard is higher.
It does not deaerate when in the step of above-mentioned allotment is suitable for the dilute cream of whipping, step (1), step (2) and/or step (3)
When, achievable production, when its degassing, degassing temperature can be controlled in 40 DEG C to 90 DEG C, can further effectively improve production
Quality shows the raising of many aspects such as overrun, foam hard, shelf life, deaerates in preferably above-mentioned preparation method.
In the above preparation method, it is preferred that solvent is selected (suitable solvent can be selected according to its dissolubility, such as wrapped
Include one of anhydrous butter oil, dilute cream, raw milk, skimmed milk, water etc. or a variety of) raw material of the mixed unsalted butter is formed
In other raw materials in addition to the dilute cream for being suitable for beating carry out material, make that its is evenly dispersed (can clipped stirring action)
Material solution；
It is highly preferred that material temperature is controlled at 0 DEG C~85 DEG C (preferably 40 DEG C~85 DEG C, can directly carry out subsequent degassing),
The material time controls in 10min~30min, it is preferable that is de-gassed after material, 40 DEG C~85 DEG C of degassing temperature.
In the above preparation method, it is preferable that the control of feed liquid mixing temperature is at 10 DEG C~80 DEG C, stirring in step (3)
Between control in 10min~30min.
In the above preparation method, it is preferable that be de-gassed and (stirred with removing early period when 40 DEG C~80 DEG C in step (3)
Enter the gas in feed liquid when mixing), the mixed liquor after degassing directly carries out homogeneous；
It is highly preferred that in first time homogenizing process, using single-stage or bipolar homogeneous, homogenization pressure be 20bar~
150bar (can be adjusted) according to feed liquid uniformity coefficient, and homogenizing temperature is maintained at 35 DEG C~75 DEG C.
In the above preparation method, it is preferable that high-temperature pasteurization can be used, and (sterilization temperature is 60~90 DEG C, when sterilization
Between be 15s~40s) or ultra-high temperature sterilization (sterilization temperature be 135 DEG C~142 DEG C, sterilizing time 4s~10s).
In the above preparation method, it is preferable that in second of homogenizing process, homogenization pressure is that 20bar~150bar (can root
According to feed liquid sterilization parameter difference adjustment, due to that fat globule can be caused to assemble by thermal sterilization, second of homogeneous will can just sterilized
The fat globule of middle aggregation is most fast to be broken up, the heating degree of different sterilization parameter materials is different, fat aggregation extent just not
Together, the homogenization pressure needed is also same not to the utmost), homogenizing temperature is maintained at 40 DEG C~85 DEG C.
The mixed unsalted butter of acquisition can be passed through the filling finished product of aseptic filler, storage sale.
In above-mentioned preferred preparation method, multiple degasification technique can be used in the entire production process of product, so that producing
Product avoid the dissolution because of gas from leading in shelf life fat therewith in process because the gas flow that whipping is brought into minimizes
It floats, further increases product in the stability of shelf life.
In above-mentioned preparation method, product uses front and back twice homogenization technique in process, and homogeneous can have for the first time
Butter oil is broken into uniform fat globule by effect, and second of homogeneous can effectively beat the fat globule cluster of different number
It dissipates, fat globule is allowed independently uniformly to be scattered in whole system.
Preferably, mixed unsalted butter of the invention is prepared as follows to obtain:
(1) dilute cream for being suitable for beating is provided；The dilute cream for being suitable for beating is prepared as follows to obtain:
By the butter oil met the quality standard (including anhydrous butter oil, butter and dilute cream by being directly separated in milk etc.
One of or it is a variety of, for providing butter oil) with milk dry matter (including raw milk, skimmed milk, whole-fat milk powder and skimmed milk powder
Deng one of or it is a variety of, for providing lactoprotein) and ingredient water mixing, each object is calculated according to respective fat and protein content
Matter dosage mixes the dilute cream for being suitable for beating, which is that fat content is 20wt.%~45wt.%, protein
Content is the standardization dilute cream raw material of 1.0wt.%~3.0wt.%, in allocation process, is mixed and is grown in 50~90 DEG C
Time mix slowly (such as low whipping speed be 50rpm under conditions of stir 30min), keep each material mixing uniform, mixed
Cheng Hou is de-gassed, and degassing temperature is 50~90 DEG C；
(2) material: solvent is selected (suitable solvent can be selected according to its dissolubility, for example including anhydrous butter oil, dilute milk
One of oil, raw milk, skimmed milk, water etc. are a variety of) it is suitable for stirring except described in the raw material composition of the mixed unsalted butter
Other raw materials outside dilute cream beaten carry out material, make that its is evenly dispersed (can clipped stirring action) material solution；Material
Temperature is controlled at 40 DEG C~85 DEG C, and the control of material time is de-gassed after 10min~30min, material, degassing temperature 40
DEG C~85 DEG C；
(3) feed liquid mixes: the dilute cream (standardized dilute cream raw material) for being suitable for beating is mixed with material solution
Uniformly and it is de-gassed to obtain mixed liquor；At 10 DEG C~80 DEG C, mixing time is controlled in 10min~30min for mixing temperature control；
The degassing of the step is in 40 DEG C~80 DEG C when progress；
(4) gained mixed liquor directly first time homogeneous: is subjected to first time homogeneous；Using single-stage or bipolar homogeneous,
Matter pressure is 20bar~150bar, and homogenizing temperature is maintained at 35 DEG C~75 DEG C；
(5) it sterilizes: the feed liquid after first time homogeneous is sterilized；Using high-temperature pasteurization (sterilization temperature be 60~
90 DEG C, sterilizing time is 15s~40s) or ultra-high temperature sterilization (sterilization temperature is 135 DEG C~142 DEG C, sterilizing time 4s~10s)；
(6) second of homogeneous: by the feed liquid after sterilization using second sterile of homogeneous (to reach the final of fat globule
Stable form), obtain the mixed unsalted butter；Second of homogenization pressure is 20bar~150bar, and homogenizing temperature should be maintained at 40 DEG C
~85 DEG C.
Entire machining process will melt by fat globule control a size is uniform, finely dispersed state in system
Enter gas flow to be preferably minimized, so that fat globule aggregation velocity be kept to minimize, in conjunction with formula system, finished product is made to reach skyer
Hair rate, the application characteristic of high plasticity solve the technical bottleneck of animal whipping cream for many years, reduce whipping cream and margarine oil
Oil applies sex differernce, and the predicament of margarine can not be substituted completely by breaching whipping cream inside industry.
In summary, the present invention provides mixed unsalted butter and preparation method thereof, in the raw material composition of the mixed unsalted butter
Including gellan gum, the mixed unsalted butter prepared may make to match in excellence or beauty with margarine using the effect of gellan gum, application effect
It is significantly better than commercially available similar evaporated milk oil product.
Specific embodiment
In order to which technical characteristic of the invention, purpose and beneficial effect are more clearly understood, now in conjunction with specific implementation
Example and technical solution of the present invention is carried out described further below, it should be understood that these examples be merely to illustrate the present invention rather than
It limits the scope of the invention.In embodiment, each Starting reagents material is commercially available, test method without specific conditions
For conventional method known to fields and normal condition, or according to condition proposed by apparatus manufacturer.
Embodiment 1
Formula: dilute cream 98% (milk fat content 20%, protein content 3.0%), gellan gum 0.01%, microcrystalline cellulose
0.3%, sodium carboxymethylcellulose 0.3%, single, double fatty acid glyceride 0.2%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 20%, the standardization dilute cream raw material of protein content 3.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid, carries out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree is controlled at 70 DEG C, and the control of material time is de-gassed after 20min, material, and 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 2
Formula: dilute cream 98% (milk fat content 30%, protein content 2.5%), gellan gum 0.02%, microcrystalline cellulose
0.3%, sodium carboxymethylcellulose 0.3%, single, double fatty acid glyceride 0.3%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 30%, the standardization dilute cream raw material of protein content 2.5%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid, carries out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation；Change
Material temperature degree is controlled at 70 DEG C, and the control of material time is de-gassed after 20min, material, and 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 3
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, microcrystalline cellulose
0.2%, sodium carboxymethylcellulose 0.2%, single, double fatty acid glyceride 0.4%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid, carries out after the completion of mixing
Degassing, 50 DEG C of degassing temperature.
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation, are changed
Material temperature degree is controlled at 70 DEG C, and the control of material time is de-gassed after 20min, material, and 70 DEG C of degassing temperature.
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time controls in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 4
Formula: dilute cream 98% (milk fat content 45%, protein content 1.0%), gellan gum 0.04%, microcrystalline cellulose
0.2%, sodium carboxymethylcellulose 0.2%, single, double fatty acid glyceride 0.5%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 45%, the standardization dilute cream raw material of protein content 1.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid.It is carried out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
At 70 DEG C, the material time controls in 20min the control of material temperature degree.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s).
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 5
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, carragheen
0.1%, single, double fatty acid glyceride 0.4%, lactic acid fatty glyceride 0.4%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid.It is carried out after the completion of mixing
Degassing, 50 DEG C of degassing temperature.
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
At 70 DEG C, the material time controls in 20min the control of material temperature degree.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time controls in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s).
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C.
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 6
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, carragheen
0.1%, guar gum 0.1%, sucrose-fatty glyceride 0.2%, phosphatidase 0 .1%, Tween 80 0.1%, disodium hydrogen phosphate
0.05%, edible pigment 0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid.It is carried out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation；Change
Material temperature degree is controlled at 70 DEG C, and the control of material time is de-gassed after 20min, material, and 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature is controlled at 20 DEG C, stirring
Between control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s).
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 7
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, carragheen
0.1%, guar gum 0.1%, sucrose-fatty glyceride 0.2%, phosphatidase 0 .1%, Tween 80 0.1%, disodium hydrogen phosphate
0.05%, edible pigment 0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
The anhydrous butter oil and skimmed milk and ingredient water met the quality standard is selected, is calculated according to respective fat and protein content
Dosage, mixes fat 35%, and the standardization dilute cream raw material of protein content 2.0% is slow when 50 DEG C of progress high temperature mixing are long
Speed stirring (30min is stirred under conditions of 50rpm) is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, degassing temperature 50
℃；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree should be controlled at 70 DEG C, and the material time should control in 20min.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 150bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature should be maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Comparative example 1
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), microcrystalline cellulose 0.2%, carboxymethyl
Sodium cellulosate 0.2%, single, double fatty acid glyceride 0.4%, disodium hydrogen phosphate 0.05%, edible pigment 0.1%, edible essence
0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid.It is carried out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree should be controlled at 70 DEG C, and the material time should control in 20min.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 8
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, microcrystalline cellulose
0.2%, sodium carboxymethylcellulose 0.2%, single, double fatty acid glyceride 0.4%, disodium hydrogen phosphate 0.05%, edible pigment
0.1%, edible essence 0.1%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long and (stirs 30min under conditions of 50rpm), is uniformly mixed feed liquid, carries out after the completion of mixing
Degassing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation, are changed
Material temperature degree is controlled at 70 DEG C, and the control of material time is de-gassed after 20min, material, and 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) it sterilizes
Feed liquid after degassing is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s).
(5) homogeneous
Feed liquid after sterilization is passed through into homogeneous, to reach the final stable form of fat globule, parameter is sterilized not according to feed liquid
It is 50bar with adjustment homogenization pressure, homogenizing temperature should be maintained at 70 DEG C；
(6) filling
Feed liquid after homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Comparative example 2
Formula: the similar formula (formula are as follows: dilute cream 98% (milk fat content 35%, protein content in commercial product
2.0%), phosphatidase 0 .03%, single, diglycerine fatty acid ester 0.3%, Tween 80 0.03%, calcium chloride 0.01%, microcrystalline cellulose
Element 0.3%, the water of sodium carboxymethylcellulose 0.2% and surplus).
Production technology:
(1) dilute cream standardizes
Select meet the quality standard by the dilute cream that is directly separated in milk and skimmed milk and ingredient water, according to respective rouge
Fat and protein content calculate dosage, mix fat 35%, the standardization dilute cream raw material of protein content 2.0%, 50 DEG C into
The mixing of row high temperature mixes slowly when long, is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, 50 DEG C of degassing temperature；
(2) small powder is deployed
Other raw materials (all additives in addition to dilute cream) used, are divided in skimmed milk and water in being formulated
It dissipates, evenly dispersed by shear agitation, the control of material temperature is at 70 DEG C, and the material time controls in 20min, and material terminates laggard
Row degassing, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time controls in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 50bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature should be maintained at 70 DEG C；
(7) filling
The feed liquid of sterile first time homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Embodiment 9
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), gellan gum 0.03%, single, double glycerol
Aliphatic ester 0.3%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
The anhydrous butter oil and skimmed milk and ingredient water met the quality standard is selected, is calculated according to respective fat and protein content
Dosage, mixes fat 35%, and the standardization dilute cream raw material of protein content 2.0% is slow when 50 DEG C of progress high temperature mixing are long
Speed stirring (30min is stirred under conditions of 50rpm) is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, degassing temperature 50
℃；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
At 70 DEG C, the material time controls in 20min the control of material temperature degree.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 150bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of homogeneous passes through the filling finished product of aseptic filler, storage sale after will be sterile.
Comparative example 3
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), microcrystalline cellulose 0.1% are single, double sweet
Oil and fat acid esters 0.3%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
The anhydrous butter oil and skimmed milk and ingredient water met the quality standard is selected, is calculated according to respective fat and protein content
Dosage, mixes fat 35%, and the standardization dilute cream raw material of protein content 2.0% is slow when 50 DEG C of progress high temperature mixing are long
Speed stirring (30min is stirred under conditions of 50rpm) is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, degassing temperature 50
℃；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree should be controlled at 70 DEG C, and the material time should control in 20min.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 150bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature should be maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Comparative example 4
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), carragheen 0.03%, single, double glycerol
Aliphatic ester 0.3%, water supplies 100%.
Production technology:
(1) dilute cream standardizes
The anhydrous butter oil and skimmed milk and ingredient water met the quality standard is selected, is calculated according to respective fat and protein content
Dosage, mixes fat 35%, and the standardization dilute cream raw material of protein content 2.0% is slow when 50 DEG C of progress high temperature mixing are long
Speed stirring (30min is stirred under conditions of 50rpm) is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, degassing temperature 50
℃；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree should be controlled at 70 DEG C, and the material time should control in 20min.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) second of homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 150bar, homogenizing temperature is maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature is maintained at 70 DEG C；
(7) filling
The feed liquid of sterile second of homogeneous is passed through into the filling finished product of aseptic filler, storage sale.
Comparative example 5
Formula: dilute cream 98% (milk fat content 35%, protein content 2.0%), single, double fatty acid glyceride 0.3%,
Water supplies 100%.
Production technology:
(1) dilute cream standardizes
The anhydrous butter oil and skimmed milk and ingredient water met the quality standard is selected, is calculated according to respective fat and protein content
Dosage, mixes fat 35%, and the standardization dilute cream raw material of protein content 2.0% is slow when 50 DEG C of progress high temperature mixing are long
Speed stirring (30min is stirred under conditions of 50rpm) is uniformly mixed feed liquid.It is de-gassed after the completion of mixing, degassing temperature 50
℃；
(2) small powder is deployed
Other raw materials used, are dispersed in skimmed milk and water in being formulated, evenly dispersed by shear agitation.Change
Material temperature degree should be controlled at 70 DEG C, and the material time should control in 20min.It is de-gassed after material, 70 DEG C of degassing temperature；
(3) feed liquid mixes
Standardized dilute cream and deployed small powder solution are uniformly mixed, mixing temperature should be controlled at 20 DEG C, stirring
Time should control in 20min；Mixed liquor is de-gassed at 70 DEG C, when removal stirring early period enters the gas in feed liquid；
(4) first time homogeneous
Feed liquid after degassing is directly entered homogenizer, using single-stage homogeneous, homogenization pressure is adjusted according to feed liquid uniformity coefficient
For 150bar, homogenizing temperature should be maintained at 70 DEG C；
(5) it sterilizes
Feed liquid after first time homogeneous is subjected to ultra-high temperature sterilization (sterilization temperature is 139 DEG C, sterilizing time 8s)；
(6) second of homogeneous
Feed liquid after sterilization is passed through into sterile second of homogeneous, to reach the final stable form of fat globule, according to feed liquid
Sterilizing parameter difference adjustment homogenization pressure is 50bar, and homogenizing temperature should be maintained at 70 DEG C；
(7) filling
The feed liquid of homogeneous passes through the filling finished product of aseptic filler, storage sale after will be sterile.
The overrun of testing example and comparative example products obtained therefrom, test method are as follows: take 100mL plastic cup one,
Whipping cream before completely dismissing, weighing record weight, and plastic cup cleaning is dried, the whipping cream after dismissing is filled with, is weighed, record
Weight, with dismissing preceding weight and dismissing the difference of rear weight divided by the weight after dismissing, total is overrun.
The mounting decorative pattern of testing example and comparative example products obtained therefrom is stood upright the time, test method are as follows: after whipping cream is dismissed
Decorative pattern is made on cake using mounting floral organ, is statically placed in 10 DEG C of refrigerations, is taken pictures every 1h with angle, in the process decorative pattern texture
It is gradually faded away, compares photo, until decorative pattern texture is unintelligible, which is that the time of standing upright is spent in mounting.
The foam hard of testing example and comparative example products obtained therefrom, test method are as follows: the whipping cream sent is contained in
In beaker, flat surface is scraped, is placed on Texture instrument, setting Texture instrument probe pushes, by power used in whipping cream compressive strain, as
Foam hard.
The shelf life stability of testing example and comparative example products obtained therefrom, using observation method: every other month, to production
Phenomena such as product carry out regular shelf life stability observation, topple over sample, observe mobility, fat floating, bleed, until shelf life
Terminate.
Acquired results are as shown in table 1 below:
Table 1
From the above it can be seen that
(1) in the whipping cream of same fat content, the scheme (embodiment 3,5,6,7,8,9) of gellan gum is added from dismissing
Rate, foam hard, mounting spend stand upright the time and shelf life stability aspect be significantly better than the scheme (comparative example for being not added with gellan gum
1、2、3、4、5)。
(2) addition of gellan gum can make the whipping cream of different fat contents (embodiment 1,2,3,4) keep one very
High overrun, stand upright time and good shelf life stability are spent in mounting well.
(3) in the whipping cream of same fat content, the various combination (embodiment of gellan gum and other stabilizers, emulsifier
3,5,6,7), performance in terms of overrun, foam hard, mounting flower are stood upright can have Light Difference, but all in one
A very high level, and its shelf life stability keeps good.
(4) stabilizers (embodiment 9, comparative example 3,4) such as gellan gum, microcrystalline cellulose, carragheen are used alone in comparison, can
With discovery, when microcrystalline cellulose, carragheen stand upright to overrun, foam hard, mounting flower compared with blank sample (comparative example 5)
Between, shelf life stability etc. be improved, the mechanism of action is similar to gellan gum, but be substantially less than in terms of effect tie it is cold
Glue.
(5) difference of production technology can generate certain influence to finished product properties, but be added to the sample of gellan gum
(embodiment 8) indices still maintain a higher level under non-optimal technique.
Finally, it is stated that: above embodiments are merely to illustrate implementation process and feature of the invention, rather than limit this hair
Bright technical solution, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art answer
Work as understanding: it is still possible to modify or equivalently replace the present invention, without departing from the spirit and scope of the present invention any
Modification or part replacement, should all cover in protection scope of the present invention.
Claims (10)
1. a kind of mixed unsalted butter, raw material composition includes the dilute cream and gellan gum suitable for beating；
Preferably, fat content is 20wt.%~45wt.% in the mixed unsalted butter；It is highly preferred that its protein content is
1.0wt.%~30wt.%；
Preferably, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%, the dilute cream for being suitable for beating
Weight is 90wt.% or more, preferably 98wt.%.
2. mixed unsalted butter according to claim 1, wherein it is described be suitable for beat dilute cream be with its total weight
100% meter, wherein milk fat content is 20wt.%~45wt.%；Preferably, protein content be 1.0wt.%~
30wt.%.
3. mixed unsalted butter according to claim 1 or 2, wherein the gross weight formed with the raw material of the mixed unsalted butter
Amount is 100% meter, and the gellan gum weight is 0.01wt.%~0.05wt.%.
4. mixed unsalted butter described in any one of claim 1 to 3, wherein in the raw material composition of the mixed unsalted butter
It further include one of other stabilizers, such as melon bean gum, carragheen, microcrystalline cellulose and sodium carboxymethylcellulose or more
Kind；
Preferably, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%, and the weight of other stabilizers is
0.01wt.%~0.6wt.%.
5. mixed unsalted butter according to any one of claims 1 to 4, wherein in the raw material composition of the mixed unsalted butter
It further include emulsifier, such as casein sodium, single, double fatty acid glyceride, sucrose-fatty glyceride, lactic acid fatty acid glycerine
Ester, phosphatide, one of Tween 80 and polysorbate60 or a variety of；
Preferably, the total weight formed with the raw material of the mixed unsalted butter is counted for 100%, and the weight of the emulsifier is
0.1wt.%~1.5wt.%.
6. mixed unsalted butter according to any one of claims 1 to 5, wherein the raw material of the mixed unsalted butter forms
In may also include one of phosphate, edible pigment and edible essence or a variety of；
The phosphate may be, for example, disodium hydrogen phosphate, one of sodium tripolyphosphate, calgon and sodium citrate or more
Kind；
The total weight formed with the raw material of the mixed unsalted butter is 100% to count, the phosphatic weight be 0wt.%~
0.1wt.%；The weight of the edible pigment is 0wt.%~0.2wt.%；The weight of the edible essence be 0wt.%~
0.2wt.%.
7. mixed unsalted butter described according to claim 1~any one of 6, wherein formed with the mixed unsalted butter raw material
Total weight be 100% meter, wherein the weight of the dilute cream for being suitable for beating is 90wt.% or more, and milk fat content is
20wt.%~45wt.%, protein content are 1.0wt.%~3.0wt.%；The weight of the gellan gum be 0.01wt.%~
0.05wt.%；The weight of other stabilizers is 0.01wt.%~0.6wt.%；The weight of the emulsifier is
0.1wt.%~1.5wt.%；The phosphatic weight is 0wt.%~0.1wt.%；The weight of the edible pigment is
0wt.%~0.2wt.%；The weight of the edible essence is the water of 0wt.%~0.2wt.% and surplus.
8. mixed unsalted butter according to claim 7, other described stabilizers are carragheen and/or melon bean gum, more excellent
Selection of land, other described stabilizers are the carragheen and melon bean gum that quality is 0.8~1.2:0.8~1.2.
9. the preparation method of mixed unsalted butter according to any one of claims 1 to 8 comprising following steps:
(1) dilute cream for being suitable for beating is provided and it is de-gassed or is not deaerated；It preferably, should be suitable for dilute milk of whipping
The fat content of oil is 20wt.%~45wt.%, and protein content is 1.0wt.%~3.0wt.%；
(2) material: select solvent to its in the raw material of mixed unsalted butter composition in addition to the dilute cream for being suitable for beating
He carries out material by raw material, keeps its evenly dispersed and the material solution that is de-gassed or do not deaerate to obtain；The solvent be, for example, anhydrous butter oil,
One of dilute cream, raw milk, skimmed milk and water are a variety of；
(3) feed liquid mixes: the dilute cream for being suitable for beating being uniformly mixed with material solution and is de-gassed or does not deaerate
Mixed liquor；
(4) gained mixed liquor directly first time homogeneous: is subjected to first time homogeneous；
(5) it sterilizes: the feed liquid after first time homogeneous is sterilized；
(6) second homogeneous: by the feed liquid after sterilization using second sterile of homogeneous, the mixed unsalted butter is obtained.
10. preparation method according to claim 9, in which:
Preferably, what the dilute cream for being suitable for beating described in step (1) was prepared as follows:
The butter oil met the quality standard is mixed with milk dry matter and ingredient water, is calculated according to respective fat and protein content
Each substance dosage mixes the dilute cream for being suitable for beating, it is preferable that mix fat content be 20wt.%~
45wt.%, protein content is the standardization dilute cream raw material of 1.0wt.%~3.0wt.%, it is highly preferred that in allocation process
In, mixing is carried out in 50~90 DEG C and is mixed slowly for a long time, is kept each material mixing uniform, after the completion of mixing, is de-gassed, takes off
Temperature degree is 50~90 DEG C；
Preferably, at 40 DEG C~85 DEG C, the control of material time is changed in 10min~30min for the temperature control of material in step (2)
It is de-gassed after material, 40 DEG C~85 DEG C of degassing temperature；
Preferably, at 10 DEG C~80 DEG C, mixing time is controlled in 10min~30min the control of feed liquid mixing temperature in step (3)；
Preferably, in the first time homogenizing process of step (4), using single-stage or bipolar homogeneous, homogenization pressure be 20bar~
150bar, homogenizing temperature are maintained at 35 DEG C~75 DEG C；
Preferably, high-temperature pasteurization or ultra-high temperature sterilization are used in step (5)；
Preferably, in second of homogenizing process of step (6), homogenization pressure is 20bar~150bar, and homogenizing temperature is maintained at
40 DEG C~85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810243978.9A CN110292072B (en) | 2018-03-23 | 2018-03-23 | Whipped cream with high whipping rate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810243978.9A CN110292072B (en) | 2018-03-23 | 2018-03-23 | Whipped cream with high whipping rate and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110292072A true CN110292072A (en) | 2019-10-01 |
| CN110292072B CN110292072B (en) | 2023-08-04 |
Family
ID=68025720
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810243978.9A Active CN110292072B (en) | 2018-03-23 | 2018-03-23 | Whipped cream with high whipping rate and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110292072B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
| CN114468059A (en) * | 2020-11-12 | 2022-05-13 | 内蒙古伊家好奶酪有限责任公司 | Normal-temperature unsalted butter and preparation method thereof |
| CN116172074A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | UHT light cream and preparation method thereof |
| CN116172076A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream for mounting flowers and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416323A (en) * | 2000-03-08 | 2003-05-07 | 不二制油株式会社 | Oil-in-water type emulsion and whipped cream |
| JP2005295841A (en) * | 2004-04-08 | 2005-10-27 | Sanei Gen Ffi Inc | Foaming food and method for producing the same |
| JP2007189950A (en) * | 2006-01-19 | 2007-08-02 | Sanei Gen Ffi Inc | Whipped cream stabilizer and application of the same |
| CN101301009A (en) * | 2008-06-26 | 2008-11-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| 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 |
| CN105263339A (en) * | 2013-05-13 | 2016-01-20 | 杜邦营养生物科学有限公司 | Use of high acyl gellan gum in whipped cream |
| CN106798016A (en) * | 2017-01-06 | 2017-06-06 | 宁夏塞尚乳业有限公司 | It is the dilute cream and its production technology that raw material is produced using anhydrous butter oil |
-
2018
- 2018-03-23 CN CN201810243978.9A patent/CN110292072B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416323A (en) * | 2000-03-08 | 2003-05-07 | 不二制油株式会社 | Oil-in-water type emulsion and whipped cream |
| JP2005295841A (en) * | 2004-04-08 | 2005-10-27 | Sanei Gen Ffi Inc | Foaming food and method for producing the same |
| JP2007189950A (en) * | 2006-01-19 | 2007-08-02 | Sanei Gen Ffi Inc | Whipped cream stabilizer and application of the same |
| CN101301009A (en) * | 2008-06-26 | 2008-11-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Mixed unsalted butter and producing method thereof |
| 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 |
| CN105263339A (en) * | 2013-05-13 | 2016-01-20 | 杜邦营养生物科学有限公司 | Use of high acyl gellan gum in whipped cream |
| CN106798016A (en) * | 2017-01-06 | 2017-06-06 | 宁夏塞尚乳业有限公司 | It is the dilute cream and its production technology that raw material is produced using anhydrous butter oil |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112136901A (en) * | 2020-09-18 | 2020-12-29 | 扬州大学 | High-quality foaming cream and preparation method thereof |
| CN114468059A (en) * | 2020-11-12 | 2022-05-13 | 内蒙古伊家好奶酪有限责任公司 | Normal-temperature unsalted butter and preparation method thereof |
| CN114468059B (en) * | 2020-11-12 | 2023-09-22 | 内蒙古伊家好奶酪有限责任公司 | Normal-temperature light cream and preparation method thereof |
| CN116172074A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | UHT light cream and preparation method thereof |
| CN116172076A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream for mounting flowers and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110292072B (en) | 2023-08-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110292072A (en) | A kind of mixed unsalted butter and preparation method thereof of high overrun | |
| CN101390582B (en) | Peanut milk beverage emulsion stabilizer and preparation method thereof | |
| US8778440B2 (en) | Plastic oil and fat composition, and production method and usage thereof | |
| JP2015130877A (en) | Emulsion capable of being whipped at room temperature | |
| JP2007259784A (en) | Frozen dessert containing bean curd puree | |
| WO2020218428A1 (en) | Cheese-like food product and production method therefor | |
| CN106616844B (en) | Emulsifying salt for processed cheese, processed cheese and method for preparing processed cheese | |
| CN108244265A (en) | A kind of meter of fragrance oil-in-water type fat or oil composition and preparation method thereof | |
| CN110463781A (en) | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream | |
| CN109090331A (en) | A kind of the yoghourt-flavored soft ice cream size and preparation method of normal temperature storage | |
| Masiá et al. | Plant lipid sources in fermented pea protein gels: Emulsion stability and gel microstructure | |
| CN107072257A (en) | Beverage composition and its preparation method containing Ginseng Root Powder | |
| JP2016067327A (en) | Method for producing soft candy | |
| CN109997916A (en) | A kind of inflate smears tea modulation cream and preparation method thereof | |
| CN109430418A (en) | A kind of low cholesterol polyunsaturated fatty acid reproduced cream cheese and preparation method thereof | |
| CN109122903B (en) | Pure plant-based foam emulsion based on corn peptide-phytic acid and citrus fiber, and preparation method and application thereof | |
| CN106579334A (en) | Opacifier | |
| CN109984200A (en) | A kind of cream composition and preparation method thereof | |
| JPS6283846A (en) | Cream cheese-like food and production thereof | |
| CN102018045B (en) | Liquid dairy product containing cheese particles and manufacturing method of liquid dairy product | |
| CN108244605A (en) | Peanut fermented bean curd mayonnaise without egg and low fat and preparation method thereof | |
| RU2279224C2 (en) | Method for production of sour cream-like fermented milk product | |
| JP6867915B2 (en) | Emulsification stabilizer for oil-in-water emulsification composition | |
| CN113873890A (en) | Oily snack and method for producing same | |
| CN109984201A (en) | A kind of cream composition and preparation method thereof |
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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20211009 Address after: 010080 north of tumechuan road and east of Ring Expressway, Jinshan Development Zone, tumed Left Banner, Hohhot City, Inner Mongolia Autonomous Region Applicant after: Inner Mongolia yijiahao cheese Co.,Ltd. Address before: 010110 No. 1 Jinshan street, Jinshan Development Zone, Hohhot, Inner Mongolia Autonomous Region Applicant before: INNER MONGOLIA YILI INDUSTRIAL GROUP Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |