CN110292072B - Whipped cream with high whipping rate and preparation method thereof - Google Patents
Whipped cream with high whipping rate and preparation method thereof Download PDFInfo
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- CN110292072B CN110292072B CN201810243978.9A CN201810243978A CN110292072B CN 110292072 B CN110292072 B CN 110292072B CN 201810243978 A CN201810243978 A CN 201810243978A CN 110292072 B CN110292072 B CN 110292072B
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Abstract
The invention provides whipped cream with high whipping rate and a preparation method thereof. The whipped cream can be comparable with margarine by utilizing the effect of gellan gum, and the application effect of the whipped cream is obviously better than that of similar margarine products sold in the market.
Description
Technical Field
The invention relates to whipped cream with high whipping rate, and a preparation method and application thereof, and belongs to the field of whipped cream.
Background
In recent years, as health consciousness of people increases, factors such as trans fatty acids and hydrogenated oils, which are bad for health, in margarine are gradually enlarged. Some high-end bakeries have been interested in replacing margarines with natural animal margarines (i.e. finished products prepared from margarines as raw materials by adding other raw materials are called margarines, which meet the definition in national standard GB19646, are fats isolated from milk), but the actual replacement process is slow. Because besides health factors, manufacturers also need to consider the using performance of cream, and compared with artificial cream, the animal light cream on the market has some defects which are difficult to compensate, and the defects are specifically expressed in the following steps:
First, the whipping rate is low. [ Hair yield = (weight before hair-weight after hair-weight) weight after whipping (same volume measurement) ]. The whipping rate of the margarine is close to 300%, but the whipping rate of the current commercial animal margarine is less than 200%, namely, 500g of margarine can be used for making 3 cakes, and 500g of commercial animal margarine can only be used for making 2 cakes, so that the margarine has remarkable cost advantage.
And second, moldability. The animal light cream and the margarine have obvious difference in fatty acid structure, the margarine has high fat hardness and good plasticity, patterns are clear and smooth during mounting, the animal light cream does not collapse for a long time, and the animal light cream has low fat hardness, and the patterns are fuzzy during mounting and easy to collapse.
How to provide an animal whipping cream with high whipping rate and/or good shaping performance is a long-felt technical problem in the industry, but the prior art cannot solve the technical problem.
Disclosure of Invention
In view of the long felt need in the art, the primary object of the present invention is to provide whipped cream which is intended to have a high whipping rate and/or shaping properties.
It is another object of the present invention to provide a process for preparing the whipped cream as described above.
In order to achieve the above object, in one aspect, the present invention provides whipped cream, which comprises cream suitable for whipping and gellan gum as raw materials.
Preferably, the whipped cream has a fat content of 20wt.% to 45wt.%; more preferably, the protein content thereof is 1.0wt.% to 30wt.%.
Preferably, the whipped cream has a weight of 90wt.% or more (e.g., 91wt.%, 92wt.%, 93wt.%, 94wt.%, 95wt.%, 96wt.%, 97wt.%, 98wt.%, 99wt.%, etc.), preferably 98wt.%, based on 100% total weight of the raw material composition of the whipped cream.
The cream belongs to the category of mixed cream, and the national standard is defined as: the milk or dairy product is used as raw material, the separated fat-containing part is added with other raw materials, and food additives and nutrition enhancers are added or not, and the product with the fat content of 10.0-80.0% is prepared through processing. The whipped cream of the present invention is a cream suitable for preparing whipped cream, generally, the cream having a milk fat content of 20 to 45wt.% based on the total weight thereof. The protein content is typically 1.0wt.% to 3.0wt.%.
The invention is not particularly limited, and the said contents and proportions are weight contents and proportions, respectively.
According to the research of the invention, gellan gum is added into the cream, so that the whipping rate of the cream and the foam hardness of the product can be obviously improved. As regards the added amount of gellan gum, the present inventors have found that it is only necessary in small amounts to function, in some embodiments of the present invention, the gellan gum weight is 0.01wt.% to 0.05wt.%, based on 100% total weight of the whipped cream raw material composition. For example, 0.01wt.%, 0.02wt.%, 0.03wt.%, 0.04wt.%, 0.05wt.%, etc.
The research of the invention finds that the whipped cream containing gellan gum is added with other stabilizers, such as one or more of guar gum, carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose, which can further improve the hardness of the foam after whipping, i.e. improve the shaping property of the whipped cream. In some embodiments of the present invention, the weight of the additional stabilizing agent may generally be from 0.01wt.% to 0.6wt.%, based on 100% total weight of the raw material composition of the whipped cream. For example, 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 invention researches find that the whipped cream containing gellan gum or further containing other stabilizers is further matched with one or more of emulsifying agents such as sodium caseinate, mono-and diglyceride fatty acid esters, sucrose fatty acid glyceride, lactic acid fatty acid glyceride, phospholipid, tween 80 and tween 60, which can further improve the stability of the product during shelf life storage and reduce the water separation and fat floating of the product. In some embodiments of the present invention, the weight of the emulsifier may generally be 0.1wt.% to 1.5wt.%, based on 100% total weight of the raw material composition of the whipped cream. For example, 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.
According to the invention, phosphate (with pH adjusting function, the product can be used as buffer salt to resist the pH change of the product in shelf life, and can be selectively added according to the fat content of the product and the type of the stabilizer), food pigment, food essence and the like can be optionally added according to actual needs. The phosphate may be, for example, one or more of disodium hydrogen phosphate, sodium tripolyphosphate, sodium hexametaphosphate, and sodium citrate, and the weight of phosphate may be 0wt.% to 0.1wt.%, based on 100% of the total weight of the whipped cream raw material composition. The weight of the food color may be 0wt.% to 0.2wt.%. The weight of the flavoring essence can be 0wt.% to 0.2wt.%.
Preferably, in some embodiments, the whipped cream has a weight of 90wt.% or more (e.g., 91wt.%, 92wt.%, 93wt.%, 94wt.%, 95wt.%, 96wt.%, 97wt.%, 98wt.%, 99wt.%, etc.), a milk fat content of 20wt.% to 45wt.%, and the gellan gum has a weight of 0.01wt.% to 0.05wt.%, based on the total weight of the whipped cream's raw material composition of 100%; the weight of the other stabilizer is 0.01wt.% to 0.6wt.%; the weight of the emulsifier is 0.1wt.% to 1.5wt.%; the weight of the phosphate is 0wt.% to 0.1wt.%; the weight of the edible pigment is 0wt.% to 0.2wt.%; the weight of the edible essence is 0wt.% to 0.2wt.% and the balance is water. In the formula, gellan gum is used as a main stabilizer, and a special stabilizing system is established by matching with other stabilizers, emulsifying agents and phosphates, so that the form of fat balls in an oil-in-water structure is well protected, the whipped cream product achieves ideal application performance, has high whipping rate, good shaping property and product shelf life stability, can be compared with margarine, and is remarkably superior to the similar margarine product sold in the market at present.
The whipped cream can be prepared according to the conventional process in the field of cream production. Preferably, the whipped cream of the present invention is prepared as follows:
(1) Providing and deaerating or not deaerating said whipped cream; preferably, the whipped cream has a fat content of 20wt.% to 45wt.% and a protein content of 1.0wt.% to 3.0wt.%;
(2) Chemical material (small material preparation): the raw materials of the whipped cream except the cream suitable for whipping are subjected to material dissolving by using a solvent, so that the whipped cream is uniformly dispersed, and then deaerated or not deaerated to obtain a chemical material solution; the solvent is, for example, one or more of anhydrous cream, raw milk, skim milk, and water;
(3) Mixing feed liquid: uniformly mixing the cream suitable for stirring with a chemical material solution, and degassing or not degassing the cream to obtain a mixed material liquid;
(4) Homogenizing for the first time: homogenizing the obtained mixed solution directly;
(5) Sterilizing: sterilizing the feed liquid after the first homogenization;
(6) Homogenizing for the second time: and (3) carrying out aseptic homogenization (so as to achieve the final stable form of the fat globules) on the sterilized feed liquid to obtain the whipped cream.
In the above preparation method, the whipped cream in the above step (1) is commercially available, and preferably, the whipped cream is prepared as follows:
mixing milk fat (including anhydrous butter, butter and one or more of directly separated cream oil from milk, etc. to provide milk fat) with milk dry matter (including raw milk, skim milk, whole milk powder, skim milk powder, etc. to provide milk protein) and ingredient water, and mixing the materials according to the respective fat and protein content, and blending (preferably blending standardized cream raw materials with 20wt.% to 45wt.% fat content and 1 wt.% to 3 wt.% protein content) to obtain cream suitable for stirring (preferably blending cream raw materials with a fat content of 20wt.% to 45wt.% and a protein content of 1 wt.% to 3 wt.% during the blending process), preferably mixing at 50 to 90 ℃ and stirring slowly for a long time (for example, stirring at a stirring speed of 50rpm for 30 min) to uniformly mix the materials, and degassing at a degassing temperature of 40 to 90 ℃ (for example 50 to 90 ℃), after the mixing is completed.
In the preferred method for preparing the cream suitable for stirring, the novel mixing mode of stirring slowly at high temperature is adopted, the milk fat is in an amorphous state at high temperature, the sensitivity to mechanical injury is minimum, and meanwhile, the fat globule membrane can be minimally damaged by combining with the slow stirring, so that the initial shape of the fat globule is completely reserved. Meanwhile, the mixing is carried out at high temperature, so that the microbial reproduction can be effectively controlled, and the milk fat fresh degree can be maintained. By adopting the method, the integrity of the fat globules can be further maintained, the fat aggregation is reduced, the shelf life oil-water separation caused by the fat aggregation is avoided, the shelf life stability is improved, meanwhile, the air is easier to enter when the relatively dispersed fat globules are whipped, the whipping rate is improved, the combination of the complete fat globules and the air is firmer, and the foam hardness is higher.
When the above-mentioned steps of preparing the cream suitable for whipping, step (1), step (2) and/or step (3) are not deaerated, the production of the product can be completed, and when it is deaerated, the deaeration temperature can be controlled to 40 ℃ to 90 ℃, which can further effectively improve the quality of the product, and show improvements in various aspects of whipping rate, foam hardness, shelf life and the like, preferably deaeration in the above-mentioned production method.
In the above preparation method, preferably, a solvent (suitable solvent may be selected according to its solubility, for example, one or more of anhydrous butter, cream, raw milk, skim milk, water, etc.) is selected to carry out material melting on the raw materials of the whipped cream except for the cream suitable for whipping, so that the raw materials are uniformly dispersed (may be subjected to shearing stirring) to obtain a melting solution;
more preferably, the material melting temperature is controlled to be 0-85 ℃ (preferably 40-85 ℃ and the subsequent degassing can be directly carried out), the material melting time is controlled to be 10-30 min, and preferably, the degassing is carried out after the material melting is finished, and the degassing temperature is 40-85 ℃.
In the above preparation method, preferably, the mixing temperature of the feed liquid in the step (3) is controlled to be 10-80 ℃, and the stirring time is controlled to be 10-30 min.
In the above preparation method, preferably, in the step (3), degassing is performed at 40 to 80 ℃ (to remove gas in the feed liquid during the previous stirring), and the degassed mixed feed liquid is directly homogenized;
more preferably, in the first homogenization process, single-stage or bipolar homogenization is adopted, the homogenization pressure is 20bar to 150bar (which can be adjusted according to the uniformity of the feed liquid), and the homogenization temperature is kept at 35 ℃ to 75 ℃.
In the above preparation method, it is preferable that high temperature pasteurization (sterilization temperature of 60 to 90 ℃ C., sterilization time of 15 to 40 s) or ultra-high temperature sterilization (sterilization temperature of 135 to 142 ℃ C., sterilization time of 4 to 10 s) be used.
In the preparation method, preferably, in the second homogenizing process, the homogenizing pressure is 20 bar-150 bar (which can be adjusted according to different sterilization parameters of the feed liquid, and the fat globules just aggregated in sterilization can be scattered fastest due to the aggregation of the fat globules caused by the heated sterilization, so that the materials with different sterilization parameters are different in heating degree and fat aggregation degree, and the required homogenizing pressure is also different), and the homogenizing temperature is kept at 40-85 ℃.
The obtained whipped cream can be filled into a finished product through a sterile filling machine, and the finished product is stored and sold.
In the above preferred preparation mode, a plurality of degassing processes can be adopted in the whole production process of the product, so that the gas amount brought in by whipping in the processing process of the product is reduced to the minimum, the rising of fat in the shelf life due to the dissolution of the gas is avoided, and the stability of the product in the shelf life is further improved.
In the preparation mode, the product adopts a front homogenization process and a rear homogenization process in the processing process, milk fat can be effectively crushed into fat balls with uniform size by the first homogenization, and fat balls with different numbers can be effectively scattered by the second homogenization, so that the fat balls are independently and uniformly dispersed in the whole system.
Preferably, the whipped cream of the present invention is prepared as follows:
(1) Providing the whipped cream; the cream suitable for stirring is prepared by the following method:
mixing milk fat (comprising one or more of anhydrous cream, butter and dilute butter oil directly separated from milk and the like and used for providing milk fat) meeting quality standards with milk dry matters (comprising one or more of raw milk, skim milk, whole milk powder, skim milk powder and the like and ingredient water and calculating the dosage of each matter according to the respective fat and protein content, preparing the cream suitable for stirring, wherein the cream is a standardized cream raw material with the fat content of 20-45 wt% and the protein content of 1.0-3.0 wt%, mixing at 50-90 ℃ and stirring slowly for a long time (for example, stirring for 30min at a stirring speed of 50 rpm) in the preparation process, and degassing at 50-90 ℃ after the mixing is completed;
(2) Melting: selecting a solvent (suitable solvents can be selected according to the solubility of the whipped cream, for example, one or more of anhydrous cream, raw milk, skim milk, water and the like) to carry out material dissolving on other raw materials except the cream suitable for whipping in the raw material composition of the whipped cream, so as to uniformly disperse the raw materials (the raw materials can be sheared and stirred) to obtain a material dissolving solution; the material melting temperature is controlled at 40-85 ℃, the material melting time is controlled at 10-30 min, and the degassing is carried out after the material melting is finished, wherein the degassing temperature is 40-85 ℃;
(3) Mixing feed liquid: uniformly mixing the cream (standardized cream raw material) suitable for stirring with a chemical material solution, and degassing to obtain mixed material liquid; the mixing temperature is controlled to be 10-80 ℃, and the stirring time is controlled to be 10-30 min; the degassing in this step is carried out at 40-80 ℃;
(4) Homogenizing for the first time: directly homogenizing the obtained mixed solution for the first time; single-stage or bipolar homogenization is adopted, the homogenization pressure is 20 bar-150 bar, and the homogenization temperature is kept at 35-75 ℃;
(5) Sterilizing: sterilizing the feed liquid after the first homogenization; high temperature pasteurization (sterilization temperature is 60-90 ℃ and sterilization time is 15-40 s) or ultra-high temperature sterilization (sterilization temperature is 135-142 ℃ and sterilization time is 4-10 s);
(6) Homogenizing for the second time: homogenizing the sterilized feed liquid for the second time in a sterile way (to reach the final stable form of the fat globules) to obtain the whipped cream; the second homogenizing pressure is 20 bar-150 bar, and the homogenizing temperature is kept at 40-85 ℃.
The whole processing technology process controls the fat globules in a state of uniform size and uniform dispersion, and reduces the amount of gas mixed into the system to the minimum, thereby keeping the aggregation speed of the fat globules to the minimum, and then combines the formula system to ensure that the finished product achieves the application characteristics of high whipping rate and high shaping property, solves the technical bottleneck of animal whipped cream for many years, reduces the application difference between the whipped cream and the whipped cream, and breaks through the dilemma that the whipped cream in the industry cannot completely replace the whipped cream.
In summary, the invention provides whipped cream and a preparation method thereof, wherein the whipped cream comprises gellan gum in raw material composition, and the whipped cream prepared by the action of the gellan gum is comparable to margarine, and the application effect of the whipped cream is obviously better than that of similar margarine products sold in the market.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, the following detailed description will be made with reference to specific embodiments thereof, and it should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention. In the examples, each of the starting reagent materials is commercially available, and the experimental methods without specifying the specific conditions are conventional methods and conventional conditions well known in the art, or according to the conditions recommended by the instrument manufacturer.
Example 1
The formula comprises the following components: 98% of cream (milk fat content 20%, protein content 3.0%), 0.01% of gellan gum, 0.3% of microcrystalline cellulose, 0.3% of sodium carboxymethyl cellulose, 0.2% of fatty acid ester of mono-diglycerol, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The method comprises the steps of selecting cream, skim milk and ingredient water which meet quality standards and are directly separated from milk, preparing standardized cream raw materials with 20% of fat and 3.0% of protein according to the calculated amount of the respective fat and protein content, mixing at 50 ℃ for long-term slow stirring (stirring for 30min under the condition of 50 rpm) to uniformly mix feed liquid, and degassing at 50 ℃ after mixing is completed;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The material melting temperature is controlled at 70 ℃, the material melting time is controlled at 20min, and the degassing is carried out after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 2
The formula comprises the following components: 98% of cream (30% of milk fat, 2.5% of protein), 0.02% of gellan gum, 0.3% of microcrystalline cellulose, 0.3% of sodium carboxymethyl cellulose, 0.3% of fatty acid ester of mono-diglycerol, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The method comprises the steps of selecting cream, skim milk and ingredient water which meet quality standards and are directly separated from milk, preparing standardized cream raw materials with 30% of fat and 2.5% of protein according to the calculated amount of the respective fat and protein content, mixing at 50 ℃ for long-term slow stirring (stirring for 30min under the condition of 50 rpm) to uniformly mix feed liquid, and degassing at 50 ℃ after mixing is completed;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring to uniformly disperse; the material melting temperature is controlled at 70 ℃, the material melting time is controlled at 20min, and the degassing is carried out after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 3
The formula comprises the following components: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of gellan gum, 0.2% of microcrystalline cellulose, 0.2% of sodium carboxymethyl cellulose, 0.4% of fatty acid ester of mono-diglycerol, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the ingredient water which are directly separated from the milk and accord with the quality standard are selected, the standardized cream raw materials with the fat content of 35 percent and the protein content of 2.0 percent are prepared according to the calculated dosage of the respective fat and protein content, the mixture is mixed at 50 ℃ for a long time and slowly stirred (stirred for 30min under the condition of 50 rpm) so as to lead the feed liquid to be uniformly mixed, and the degassing is carried out after the mixing is completed, and the degassing temperature is 50 ℃.
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring to obtain uniform dispersion, controlling the material melting temperature at 70deg.C, controlling the material melting time at 20min, and degassing at 70deg.C.
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 4
The formula comprises the following components: 98% of cream (milk fat content 45%, protein content 1.0%), 0.04% of gellan gum, 0.2% of microcrystalline cellulose, 0.2% of sodium carboxymethyl cellulose, 0.5% of fatty acid ester of mono-diglycerol, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the batching water which are directly separated from the milk and accord with the quality standard are selected, and the standardized cream raw materials with 45 percent of fat and 1.0 percent of protein are prepared according to the calculated dosage of the respective fat and protein content, and are mixed at 50 ℃ for a long time and slowly stirred (stirred for 30min under the condition of 50 rpm) so as to lead the feed liquid to be uniformly mixed. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature is controlled at 70 ℃, and the melting time is controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
The feed liquid after the first homogenization is sterilized at ultra-high temperature (sterilization temperature is 139 ℃ C., sterilization time is 8 s).
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 5
The formula comprises the following components: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of gellan gum, 0.1% of carrageenan, 0.4% of fatty acid ester of mono-and diglycerides, 0.4% of fatty acid glyceride of lactic acid, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the batching water which are directly separated from the milk and accord with the quality standard are selected, and the standardized cream raw material with 35 percent of fat and 2.0 percent of protein is prepared according to the calculated dosage of the respective fat and protein content, and is mixed at 50 ℃ for long time and slow stirring (stirring for 30min under the condition of 50 rpm) so as to lead the feed liquid to be uniformly mixed. After the completion of the mixing, degassing was carried out at a degassing temperature of 50 ℃.
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature is controlled at 70 ℃, and the melting time is controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
The feed liquid after the first homogenization is sterilized at ultra-high temperature (sterilization temperature is 139 ℃ C., sterilization time is 8 s).
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃.
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 6
The formula comprises the following components: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of gellan gum, 0.1% of carrageenan, 0.1% of guar gum, 0.2% of sucrose fatty glyceride, 0.1% of phospholipid, 0.1% of Tween 80, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of food essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the batching water which are directly separated from the milk and accord with the quality standard are selected, and the standardized cream raw material with 35 percent of fat and 2.0 percent of protein is prepared according to the calculated dosage of the respective fat and protein content, and is mixed at 50 ℃ for long time and slow stirring (stirring for 30min under the condition of 50 rpm) so as to lead the feed liquid to be uniformly mixed. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring to uniformly disperse; the material melting temperature is controlled at 70 ℃, the material melting time is controlled at 20min, and the degassing is carried out after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, controlling the mixing temperature at 20 ℃, and controlling the stirring time at 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
The feed liquid after the first homogenization is sterilized at ultra-high temperature (sterilization temperature is 139 ℃ C., sterilization time is 8 s).
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 7
The formula comprises the following components: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of gellan gum, 0.1% of carrageenan, 0.1% of guar gum, 0.2% of sucrose fatty glyceride, 0.1% of phospholipid, 0.1% of Tween 80, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of food essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
And (3) selecting anhydrous cream, skim milk and ingredient water which meet the quality standard, preparing a standardized cream raw material with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein, and carrying out high-temperature mixing for long-time slow stirring (stirring for 30min under the condition of 50 rpm) at 50 ℃ to uniformly mix the feed liquid. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature should be controlled at 70 ℃, and the melting time should be controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 150bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to achieve the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Comparative example 1
The formula comprises the following components: 98% of cream (milk fat content 35%, protein content 2.0%), 0.2% of microcrystalline cellulose, 0.2% of sodium carboxymethylcellulose, 0.4% of fatty acid ester of mono-or diglyceride, 0.05% of disodium hydrogen phosphate, 0.1% of edible pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the batching water which are directly separated from the milk and accord with the quality standard are selected, and the standardized cream raw material with 35 percent of fat and 2.0 percent of protein is prepared according to the calculated dosage of the respective fat and protein content, and is mixed at 50 ℃ for long time and slow stirring (stirring for 30min under the condition of 50 rpm) so as to lead the feed liquid to be uniformly mixed. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature should be controlled at 70 ℃, and the melting time should be controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Example 8
The formula comprises the following components: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of gellan gum, 0.2% of microcrystalline cellulose, 0.2% of sodium carboxymethyl cellulose, 0.4% of fatty acid ester of mono-diglycerol, 0.05% of disodium hydrogen phosphate, 0.1% of food pigment, 0.1% of edible essence and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
The method comprises the steps of selecting cream, skim milk and ingredient water which meet quality standards and are directly separated from milk, preparing standardized cream raw materials with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein content, mixing at 50 ℃ for long-term slow stirring (stirring for 30min under the condition of 50 rpm) to uniformly mix feed liquid, and degassing at 50 ℃ after mixing is completed;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring to uniformly disperse, controlling the material melting temperature at 70 ℃, controlling the material melting time at 20min, and degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) Sterilization
And (3) carrying out ultrahigh-temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the degassed feed liquid.
(5) Homogenizing
Homogenizing the sterilized feed liquid to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(6) Filling
And filling the homogenized feed liquid into finished products through a sterile filling machine, and storing and selling.
Comparative example 2
The formula comprises the following components: the commercial product is similar to the formula (formula: 98% of cream (35% of milk fat content, 2.0% of protein content), 0.03% of phospholipid, 0.3% of mono-diglyceride fatty acid ester, 0.03% of Tween 80, 0.01% of calcium chloride, 0.3% of microcrystalline cellulose, 0.2% of sodium carboxymethylcellulose and the balance of water).
The production process comprises the following steps:
(1) Cream standardization
The cream, the skim milk and the water which are directly separated from the milk and accord with the quality standard are selected, and the standardized cream raw material with 35 percent of fat and 2.0 percent of protein is prepared according to the calculated amount of the respective fat and protein content, and is mixed at 50 ℃ for a long time by slow stirring, so that the feed liquid is uniformly mixed. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials (all additives except the cream) in the formula in skimmed milk and water, shearing and stirring to uniformly disperse, controlling the melting temperature at 70 ℃, controlling the melting time at 20min, and degassing after melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 50bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to achieve the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the finished product of the sterile first homogenized feed liquid by a sterile filling machine, and storing and selling.
Example 9
The formula comprises the following components: 98% of cream (milk fat content 35%, protein content 2.0%), 0.03% of gellan gum, 0.3% of mono-diglycerol fatty acid ester and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
And (3) selecting anhydrous cream, skim milk and ingredient water which meet the quality standard, preparing a standardized cream raw material with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein, and carrying out high-temperature mixing for long-time slow stirring (stirring for 30min under the condition of 50 rpm) at 50 ℃ to uniformly mix the feed liquid. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature is controlled at 70 ℃, and the melting time is controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 150bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterilized and homogenized feed liquid into finished products through a sterile filling machine, and storing and selling.
Comparative example 3
The formula comprises the following components: 98% of cream (milk fat content 35%, protein content 2.0%), 0.1% of microcrystalline cellulose, 0.3% of mono-or diglyceride fatty acid ester and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
And (3) selecting anhydrous cream, skim milk and ingredient water which meet the quality standard, preparing a standardized cream raw material with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein, and carrying out high-temperature mixing for long-time slow stirring (stirring for 30min under the condition of 50 rpm) at 50 ℃ to uniformly mix the feed liquid. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature should be controlled at 70 ℃, and the melting time should be controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 150bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to achieve the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Comparative example 4
The formula comprises the following components: 98% of cream (milk fat content 35%, protein content 2.0%), 0.03% of carrageenan, 0.3% of mono-and diglyceride fatty acid ester and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
And (3) selecting anhydrous cream, skim milk and ingredient water which meet the quality standard, preparing a standardized cream raw material with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein, and carrying out high-temperature mixing for long-time slow stirring (stirring for 30min under the condition of 50 rpm) at 50 ℃ to uniformly mix the feed liquid. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature should be controlled at 70 ℃, and the melting time should be controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) Second homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 150bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to reach the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterile second homogenized feed liquid into a finished product through a sterile filling machine, and storing and selling.
Comparative example 5
The formula comprises the following components: 98% of cream (milk fat content 35%, protein content 2.0%), 0.3% of mono-or diglyceride fatty acid ester and 100% of water.
The production process comprises the following steps:
(1) Cream standardization
And (3) selecting anhydrous cream, skim milk and ingredient water which meet the quality standard, preparing a standardized cream raw material with 35% of fat and 2.0% of protein according to the calculated amount of the respective fat and protein, and carrying out high-temperature mixing for long-time slow stirring (stirring for 30min under the condition of 50 rpm) at 50 ℃ to uniformly mix the feed liquid. Degassing after the mixing is completed, wherein the degassing temperature is 50 ℃;
(2) Small powder preparation
Dispersing other raw materials in the formula in skimmed milk and water, shearing and stirring, and uniformly dispersing. The melting temperature should be controlled at 70 ℃, and the melting time should be controlled at 20min. Degassing after the material melting is finished, wherein the degassing temperature is 70 ℃;
(3) Feed liquid mixing
Uniformly mixing the standardized cream and the prepared small material solution, wherein the mixing temperature is controlled to be 20 ℃, and the stirring time is controlled to be 20min; degassing the mixed feed liquid at 70 ℃ to remove gas entering the feed liquid during early stirring;
(4) First homogenizing
Directly feeding the degassed feed liquid into a homogenizer, adopting single-stage homogenization, adjusting the homogenization pressure to 150bar according to the uniformity degree of the feed liquid, and keeping the homogenization temperature at 70 ℃;
(5) Sterilization
Carrying out ultra-high temperature sterilization (sterilization temperature is 139 ℃ and sterilization time is 8 s) on the feed liquid after the first homogenization;
(6) Second homogenizing
Homogenizing the sterilized feed liquid for the second time in a sterile way to achieve the final stable form of the fat globules, adjusting the homogenizing pressure to 50bar according to different sterilization parameters of the feed liquid, and keeping the homogenizing temperature at 70 ℃;
(7) Filling
And filling the sterilized and homogenized feed liquid into finished products through a sterile filling machine, and storing and selling.
The products obtained in the examples and the comparative examples were tested for the rate of foaming, and the test method was: taking one 100mL plastic cup, filling with whipped cream before whipping, weighing, recording weight, cleaning and wiping the plastic cup to dry, filling with whipped cream, weighing, recording weight, dividing the difference between the weight before whipping and the weight after whipping by the weight after whipping, and obtaining the whipping rate.
The products obtained in the examples and comparative examples were tested for pattern-mounting and standing times by the following methods: after whipping, decorative patterns are made on the cake by using a pattern mounting device, standing is carried out at 10 ℃, the cake is refrigerated, photographing is carried out at the same angle every 1h, patterns and textures are gradually lightened in the process, and the photo is compared until the patterns and textures are not clear, wherein the time node is the pattern mounting and standing time.
The products obtained in the examples and comparative examples were tested for foam hardness by the following methods: placing the whipped light cream in a beaker, scraping the surface, placing the beaten light cream on a texture analyzer, setting the pressure of a probe of the texture analyzer, and pressing and deforming the light cream to obtain the foam hardness.
The products obtained in the examples and comparative examples were tested for shelf life stability using the observation method: and (3) observing the stability of the product in a regular shelf life every month, pouring the sample, and observing the phenomena of fluidity, fat floating, water separation and the like until the shelf life is finished.
The results obtained are shown in table 1 below:
TABLE 1
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From the above results, it can be seen that:
(1) The solution with gellan gum (examples 3, 5, 6, 7, 8, 9) was significantly better than the solution without gellan gum (comparative examples 1, 2, 3, 4, 5) in terms of whipping rate, foam hardness, piping time and shelf life stability in the same fat content of the creamer.
(2) The addition of gellan gum allows the creamers of different fat contents (examples 1, 2, 3, 4) to maintain a very high whipping rate, a very good piping erection time and a very good shelf life stability.
(3) The different combinations of gellan gum with other stabilizers, emulsifiers (examples 3, 5, 6, 7) in the same fat content showed slight differences in whipping rate, foam hardness, piping time, etc., but were all at a very high level and all maintained good shelf life stability.
(4) Comparing the stabilizers such as gellan gum, microcrystalline cellulose, carrageenan, etc. (examples 9, comparative examples 3, 4) alone, it was found that microcrystalline cellulose, carrageenan, and blank samples (comparative example 5) all improved in terms of whipping rate, foam hardness, piping time, shelf life stability, etc., and the mechanism of action was similar to gellan gum, but significantly lower in terms of effect than gellan gum.
(5) The different production processes have a certain influence on the properties of the final product, but the sample added with the gellan gum still maintains a higher level of various indexes under the non-optimal process (example 8).
The last explanation is: the above embodiments are only for illustrating the implementation procedure and features of the present invention, and not for limiting the technical solution of the present invention, and although the present invention has been described in detail with reference to the above embodiments, it should be understood by those of ordinary skill in the art that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention, and any modifications and equivalents are intended to be included within the scope of the present invention.
Claims (11)
1. A whipped cream comprises cream suitable for whipping and gellan gum;
The fat content of the whipped cream is 20 wt-45 wt percent, and the protein content of the whipped cream is 1.0 wt-3 wt percent;
the weight of the whipped cream is more than 90 and wt percent based on 100 percent of the total weight of the raw material composition of the whipped cream, and the weight of the gellan gum is 0.01-wt-0.05-wt percent based on 100 percent of the total weight of the raw material composition of the whipped cream.
2. The whipped cream of claim 1, wherein the whipped cream has a weight of 98 wt%.
3. Whipped cream according to claim 1, wherein the whipped cream has a milk fat content of 20 wt% -45 wt% based on 100% of the total weight thereof.
4. The whipped cream as defined in any one of claims 1-3, wherein the whipped cream further comprises other stabilizers in the raw material composition, said other stabilizers comprising one or more of guar gum, carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose;
the weight of other stabilizing agents is 0.01-wt-0.6-wt percent based on 100 percent of the total weight of the raw material composition of the whipped cream.
5. The whipped cream of claim 1, wherein the whipped cream further comprises an emulsifier in the raw material composition, said emulsifier comprising one or more of sodium caseinate, mono-di-glycerol fatty acid esters, sucrose fatty acid glycerides, lactic acid fatty acid glycerides, phospholipids, tween 80 and tween 60;
The weight of the emulsifier is 0.1-wt-1.5-wt percent based on 100 percent of the total weight of the raw material composition of the whipped cream.
6. The whipped cream of claim 1, wherein the whipped cream further comprises one or more of phosphate, sodium citrate, food color and food flavor in the raw material composition thereof;
the phosphate comprises one or more of disodium hydrogen phosphate, sodium tripolyphosphate and sodium hexametaphosphate;
the weight of the phosphate is 0 wt-0.1 wt percent based on 100 percent of the total weight of the raw material composition of the whipped cream; the weight of the edible pigment is 0 wt-0.2 wt%; the weight of the edible essence is 0 wt-0.2-wt%.
7. The whipped cream as defined in claim 1, wherein whipped cream has a weight of 90 wt% or more, a milk fat content of 20 wt% -45 wt%, and a protein content of 1.0 wt% -3.0 wt% based on 100% total weight of the whipped cream raw material composition; the weight of the gellan gum is 0.01-wt-0.05-wt%; the weight of other stabilizers is 0.01 wt% -0.6 wt%; the weight of the emulsifier is 0.1-wt% to 1.5-wt%; the weight of the phosphate is 0 wt-0.1 wt%; the weight of the edible pigment is 0 wt-0.2 wt%; the weight of the edible essence is 0 wt-0.2 wt% and the balance of water.
8. The whipped cream of claim 7, the other stabilizer being carrageenan and/or guar gum.
9. The whipped cream as defined in claim 8, wherein said other stabilizer is 0.8-1.2 by mass: 0.8-1.2 parts of carrageenan and guar gum.
10. The method for producing whipped cream as defined in any one of claims 1 to 9, comprising the steps of:
(1) Providing and deaerating or not deaerating said whipped cream; the cream suitable for stirring has a fat content of 20 wt-45 wt% and a protein content of 1.0 wt-3.0 wt%;
(2) Melting: the raw materials except the whipped cream in the raw material composition of the whipped cream are subjected to material dissolving by using a solvent, so that the whipped cream is uniformly dispersed and is subjected to degassing or non-degassing to obtain a material dissolving solution; the solvent comprises one or more of anhydrous butter, cream, raw milk, skimmed milk and water;
(3) Mixing feed liquid: uniformly mixing the cream suitable for stirring with a chemical material solution, and degassing or not degassing to obtain a mixed material liquid;
(4) Homogenizing for the first time: directly homogenizing the obtained mixed solution for the first time;
(5) Sterilizing: sterilizing the feed liquid after the first homogenization;
(6) Second homogenizing: and homogenizing the sterilized feed liquid for the second time in a sterile mode to obtain the whipped cream.
11. The method of preparing whipped cream as claimed in claim 10, wherein:
the cream suitable for stirring in the step (1) is prepared by the following method:
mixing milk fat meeting quality standard with milk dry matters and ingredients water, calculating the dosage of each matter according to the content of each fat and protein, preparing the cream suitable for stirring, preparing standardized cream raw materials with the fat content of 20 wt% -45 wt% and the protein content of 1.0 wt% -3.0 wt%, mixing at 50-90 ℃ and stirring slowly for a long time in the preparation process, uniformly mixing each matter, and degassing at 50-90 ℃ after the mixing is completed;
the temperature of the material melting in the step (2) is controlled to be 40-85 ℃, the material melting time is controlled to be 10-30 min, and the material melting is finished and then degassing is carried out, wherein the degassing temperature is 40-85 ℃;
in the step (3), the mixing temperature of the feed liquid is controlled to be 10-80 ℃, and the stirring time is controlled to be 10-30 min;
in the first homogenizing process of the step (4), single-stage or bipolar homogenizing is adopted, the homogenizing pressure is 20-150 bar, and the homogenizing temperature is kept at 35-75 ℃;
High temperature pasteurization or ultra high temperature sterilization is used in step (5);
in the second homogenizing process of the step (6), the homogenizing pressure is 20-150 bar, and the homogenizing temperature is kept at 40-85 ℃.
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| CN110292072A (en) | 2019-10-01 |
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