CN110463781A - A kind of sea salt cheese plants butter cream and preparation method thereof containing cream - Google Patents
A kind of sea salt cheese plants butter cream and preparation method thereof containing cream Download PDFInfo
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- CN110463781A CN110463781A CN201910770621.0A CN201910770621A CN110463781A CN 110463781 A CN110463781 A CN 110463781A CN 201910770621 A CN201910770621 A CN 201910770621A CN 110463781 A CN110463781 A CN 110463781A
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- cream
- sea salt
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- plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Dairy Products (AREA)
Abstract
The invention discloses a kind of sea salt cheeses to plant butter cream and preparation method thereof containing cream, is made of the raw material of following weight percent meter: sugared 22%-28%；Vegetable fat 12%-18%；Butter oil 1%-5%；Cheese 1%-5%；Condensed milk 1%-4%；Emulsifier 1.0%-1.8%；Thickener 0.3%-1.2%；Stabilizer 0.05%-0.2%；Colorant 0%-0.1%；Sea salt 0.08%-0.5%；Edible essence 0%-0.5%, water are mended to 100%.The present invention increases sea salt and cheese ingredient on the basis of creaminess class plants butter cream, makes it have unique sea salt cheese flavor, meets diversified taste demand in the market.Good combination property, and the stability after standing is good, is also applied for industrial production and transport.
Description
Technical field
The invention belongs to bake manufacture field, in particular to a kind of sea salt cheese plants butter cream and preparation method thereof containing cream.
Background technique
It is therein several with water, sugar, edible vegetable oil, edible hydrogenated oil, dairy products (such as cream, milk powder) for planting butter cream
Kind is primary raw material, adds or does not add other auxiliary materials and food additives, by ingredient, emulsification, sterilization, homogeneous, cooling, filling
Product made of the techniques such as dress.
Artificial handicraft is many kinds of at present, and form is different.The cream of sea salt cheese's taste is received by the market very much now, but mesh
Preceding sea salt cheese's taste cream in the market is long in the presence of the time dismissed, and it is long to dismiss rear standing time for the problem of stability difference
Just it is not used to the disadvantages of baking.
Summary of the invention
In conclusion it is necessary to provide one kind to be suitable for industrial production by the present invention, and have good stability, comprehensive performance
Good whipping prods.
A kind of sea salt cheese plant containing cream butter cream, is made of: sugared 22%-28% the raw material of following weight percent meter；
Vegetable fat 12%-18%；Butter oil 1%-5%；Cheese 1%-5%；Condensed milk 1%-4%；Emulsifier 1.0%-1.8%；Increase
Thick dose of 0.3%-1.2%；Stabilizer 0.05%-0.2%；Colorant 0%-0.1%；Sea salt 0.08%-0.5%；Edible essence
0%-0.5%, water are mended to 100%.
Wherein, it is described sugar selected from glucose, white granulated sugar, glucose syrup, fructose syrup it is one or more.
Wherein, vegetable fat is hydrogenated palm kernel oil and/or refining vegetable oil.
Wherein, the butter oil is selected from one of butter oil anhydrous butter oil and dilute cream or a variety of.
Wherein, the emulsifier is by casein sodium, sucrose fatty ester, polyglyceryl fatty acid ester, stearoyl lactate
It is formed by the mass ratio of 1:1:1:1.
Wherein, the thickener is pressed by guar gum, carragheen, xanthan gum, hydroxypropyl methyl cellulose, microcrystalline cellulose
The mass ratio of 1:1:1:1:1 forms.
Wherein, the stabilizer is made of tertiary sodium phosphate and disodium hydrogen phosphate by the mass ratio of 1:1.
Wherein, the colorant is natural Beta-carotene or beta carotene.
A kind of preparation method for preparing any sea salt cheese as described above and planting butter cream containing cream, comprising the following steps:
Step 1) heats up vegetable fat, controls at 70-72 DEG C, this constitutes oily phase；
Step 2), by sugar, butter oil, sea salt, put into about 75-80 DEG C of water, stirring is allowed to dissolve, and keeps the temperature 66-68
DEG C, this constitutes water phase；
Step 3) mixes emulsifier, thickener and stabilizer, is added in oily phase after mixing in the state of stirring, stirring
Dissolution；
Step 4) mutually mixes with water phase by oily, and cheese, condensed milk and colorant is added；
Step 5), feed liquid temperature control between 68~70 DEG C stir about 30 minutes can homogeneous, guarantee to be sufficiently mixed；
Edible essence, pressure 40-50Mpa is added in step 6) before homogeneous；
After step 7), homogeneous to the temperature in aging tank be 4~10 DEG C；
Step 8), filling, -18 DEG C or less anxious jellies, preservation.
The invention has the following beneficial effects:
The present invention increases sea salt and cheese ingredient on the basis of creaminess class plants butter cream, makes it have unique sea salt
Cheese's flavor meets diversified taste demand in the market.And dismiss that performance is good, dismisses multiple up to 3.5-4.0；Stability is good, room
25 DEG C of temperature can be used for cake.Cream after dismissing, mounting flower were placed at room temperature for maintenance to 5 hours；After 2-10 DEG C of refrigerated overnights,
Without gross blow hole, without face crack, the fine and smooth degree and Guan Zedu and hardness and viscosity that have kept.
Specific embodiment
The present invention is described further below with reference to some specific embodiments.Specific embodiment is further specifically
The bright present invention, non-limiting protection scope of the present invention.
Term of the invention is explained:
Dilute cream (cream)
Using cream as raw material, other raw materials, food additives and nutrition are added or do not added in the fatty part isolated
Hardening agent, the product of processed manufactured fat content 10.0%~80.0%.
Cream (is also butter, butter)
Using cream and/or dilute cream is fermented or azymic is raw material, addition or do not add other raw materials, food additives and
Nutrition fortifier, processed manufactured fat content are not less than 80.0% product.
Anhydrous butter oil (is also anhydrous butter oil, anhydrous milkfat)
Using cream and/or cream or dilute cream is fermented or azymic is raw material, adds or do not add food additives and battalion
Hardening agent is supported, processed manufactured fat content is not less than 99.8% product.
Embodiment 1-2
It stocks up by the formula table of table 1, sea salt cheese is prepared as follows containing cream and plants butter cream:
Step 1) heats up vegetable fat, controls at 70-72 DEG C, this constitutes oily phase；
Step 2), by sugar, butter oil, sea salt, put into about 75-80 DEG C of water, stirring is allowed to dissolve, and keeps the temperature 66-68
DEG C, this constitutes water phase；
Casein sodium, sucrose fatty ester, polyglyceryl fatty acid ester, stearoyl lactate are uniformly mixed by step 3)
Emulsifier is made；Guar gum, carragheen, xanthan gum, hydroxypropyl methyl cellulose, microcrystalline cellulose are uniformly mixed, increasing is made
Thick dose；Emulsifier, thickener and stabilizer are mixed, are added in oily phase after mixing in the state of stirring, stirring and dissolving；
Step 4) mutually mixes with water phase by oily, and cheese, condensed milk and colorant is added；
Step 5), feed liquid temperature control between 68~70 DEG C stir about 30 minutes can homogeneous, guarantee to be sufficiently mixed；
Edible essence, pressure 40-50Mpa is added in step 6) before homogeneous；
After step 7), homogeneous to the temperature in aging tank be 4~10 DEG C；
Step 8), filling, -18 DEG C or less anxious jellies, preservation obtain sea salt cheese containing newborn and plant butter cream.
Comparative example 1
It stocks up by the formula table of table 1, sea salt cheese is prepared as follows containing cream and plants butter cream:
Step 1) heats up vegetable fat, controls at 70-72 DEG C, this constitutes oily phase；
Step 2), by sugar, butter oil, sea salt, put into about 75-80 DEG C of water, stirring is allowed to dissolve, and keeps the temperature 66-68
DEG C, this constitutes water phase；
Casein sodium, sucrose fatty ester, polyglyceryl fatty acid ester, stearoyl lactate are uniformly mixed by step 3)
Emulsifier is made；Guar gum, carragheen, xanthan gum and hydroxypropyl methyl cellulose are uniformly mixed, thickener is made；It will be newborn
Agent, thickener and stabilizer mix, and are added in oily phase after mixing in the state of stirring, stirring and dissolving；
Step 4) mutually mixes with water phase by oily, and cheese, condensed milk and colorant is added；
Step 5), feed liquid temperature control between 68~70 DEG C stir about 30 minutes can homogeneous, guarantee to be sufficiently mixed；
Edible essence, pressure 40-50Mpa is added in step 6) before homogeneous；
After step 7), homogeneous to the temperature in aging tank be 4~10 DEG C；
Step 8), filling, -18 DEG C or less anxious jellies, preservation obtain sea salt cheese containing newborn and plant butter cream.
Comparative example 2
It stocks up by the formula table of table 1, sea salt cheese is prepared as follows containing cream and plants butter cream:
Step 1) heats up vegetable fat, controls at 70-72 DEG C, this constitutes oily phase；
Step 2), by sugar, butter oil, sea salt, put into about 75-80 DEG C of water, stirring is allowed to dissolve, and keeps the temperature 66-68
DEG C, this constitutes water phase；
Sucrose fatty ester, polyglyceryl fatty acid ester, stearoyl lactate are uniformly mixed obtained emulsifier by step 3)；
Guar gum, carragheen, xanthan gum, hydroxypropyl methyl cellulose, microcrystalline cellulose are uniformly mixed, thickener is made；It will emulsification
Agent, thickener and stabilizer mix, and are added in oily phase after mixing in the state of stirring, stirring and dissolving；
Step 4) mutually mixes with water phase by oily, and cheese, condensed milk and colorant is added；
Step 5), feed liquid temperature control between 68~70 DEG C stir about 30 minutes can homogeneous, guarantee to be sufficiently mixed；
Edible essence, pressure 40-50Mpa is added in step 6) before homogeneous；
After step 7), homogeneous to the temperature in aging tank be 4~10 DEG C；
Step 8), filling, -18 DEG C or less anxious jellies, preservation obtain sea salt cheese containing newborn and plant butter cream.
1 embodiment of table and comparative example raw material proportioning
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | |
| White granulated sugar | 22 | 28 | 22 | 28 |
| Hydrogenated palm kernel oil | 18 | 12 | 18 | 12 |
| Anhydrous butter oil | 1 | 5 | 1 | 5 |
| Cheese | 1 | 5 | 1 | 5 |
| Condensed milk | 4 | 1 | 4 | 1 |
| Casein sodium | 0.25 | 0.45 | 0.25 | 0 |
| Sucrose fatty ester | 0.25 | 0.45 | 0.25 | 0.45 |
| Polyglyceryl fatty acid ester | 0.25 | 0.45 | 0.25 | 0.45 |
| Stearoyl lactate | 0.25 | 0.45 | 0.25 | 0.45 |
| Guar gum | 0.06 | 0.24 | 0.06 | 0.24 |
| Carragheen | 0.06 | 0.24 | 0.06 | 0.24 |
| Xanthan gum | 0.06 | 0.24 | 0.06 | 0.24 |
| Hydroxypropyl methyl cellulose | 0.06 | 0.24 | 0.06 | 0.24 |
| Microcrystalline cellulose | 0.06 | 0.24 | 0 | 0.24 |
| Tertiary sodium phosphate | 0.025 | 0.1 | 0.025 | 0.1 |
| Disodium hydrogen phosphate | 0.025 | 0.1 | 0.025 | 0.1 |
| Natural Beta-carotene | 0.1 | 0 | 0.1 | 0 |
| Sea salt | 0.08 | 0.5 | 0.08 | 0.5 |
| Edible essence | 0 | 0.5 | 0 | 0.5 |
| Water | 52.47 | 44.8 | 52.53 | 45.25 |
Comparative example 3
Commercially available cheese's cream.
The test evaluation method of cream performance
The cream of embodiment 1-2 and comparative example 1-3 are dismissed by the following method:
1, (2 DEG C -10 DEG C) of refrigerator defrostings are first placed in using preceding, guarantee that ice crystal melts completely completely.
2, cream is poured into agitator tank (preferably refrigerating) after shaking up, deal is 1/4 capacity of agitator tank.
3, process is dismissed to be dismissed using the slow speed of dismissing of slow-to-fast-, until cream changes from liquid into solid, surface
Gloss disappears, and has soft spike formation.
The performance progress sensory evaluation that air exercise is stimulated the secretion of milk oily during dismissing, evaluation score criteria are as shown in table 2.
2 cream of table evaluates score criteria
It dismisses multiple (overrun) and refers to that same volume does not dismiss the mass ratio planted butter cream and dismissed plant butter cream,
Test method is as follows:
Take the plant butter cream sample 800g for having thawed and having shaken up in the mixer container of 5L, in 20 DEG C ± 2 DEG C of room temperature, sample
3 DEG C~10 DEG C of temperature under conditions of dismissing speed 180r/min~210r/min, sample is dismissed to gloss and is disappeared, soft spike
Occur, this sample dismisses multiple for measuring.
A dry flat mouth beaker is taken to weigh.Make cylinder with pan paper and the plant butter cream sample sent is carefully squeezed into beaker
In (squeeze during be careful not to be mixed into steam bubble), be crowded with and weighed after including the part beyond rim of a cup with scraper, by same burning
Cup is cleaned, is dried, and the plant butter cream sample weighing for thawing and not dismissed completely is filled, and is calculated by formula (1) and is dismissed multiple.
X=(m2-m0)/(m1-m0) ... ... ... ... ... ... ... ... ... ... (1)
In formula:
X --- multiple is dismissed, unit is times；
M2 --- the gross mass of sample and beaker is not dismissed, and unit is gram (g)；
M0 --- empty beaker quality, unit are gram (g)；
M1 --- the gross mass of rear sample and beaker is dismissed, unit is gram (g).
By the evaluation criterion in table 2, score value assessment is carried out for the cream sent, the results are shown in Table 3 by general, and tests
Cream dismisses multiple, and the results are shown in Table 3.
3 cream the performance test results of table
As can be seen that embodiment is compared with comparative example in table 3, the comprehensive comparison of cream is good, and stablizes, normal
Warm 30min is placed and performance of refrigerator-freezer when placing also is kept as more preferably.
The cream of embodiment is to dismiss the performance tested again after being prepared, and after refrigerating, and such product is just
In industrial production and transport.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (9)
1. a kind of sea salt cheese plants butter cream containing cream, it is made of the raw material of following weight percent meter: sugared 22%-28%；It plants
Object grease 12%-18%；Butter oil 1%-5%；Cheese 1%-5%；Condensed milk 1%-4%；Emulsifier 1.0%-1.8%；Thickening
Agent 0.3%-1.2%；Stabilizer 0.05%-0.2%；Colorant 0%-0.1%；Sea salt 0.08%-0.5%；Edible essence
0%-0.5%, water are mended to 100%.
2. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
It is described sugar selected from glucose, white granulated sugar, glucose syrup, fructose syrup it is one or more.
3. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
Vegetable fat is hydrogenated palm kernel oil and/or refining vegetable oil.
4. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
The butter oil is selected from one of butter oil anhydrous butter oil and dilute cream or a variety of.
5. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
The emulsifier presses 1:1:1:1 by casein sodium, sucrose fatty ester, polyglyceryl fatty acid ester, stearoyl lactate
Mass ratio composition.
6. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
The thickener presses 1:1:1:1:1 by guar gum, carragheen, xanthan gum, hydroxypropyl methyl cellulose, microcrystalline cellulose
Mass ratio composition.
7. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
The stabilizer is made of tertiary sodium phosphate and disodium hydrogen phosphate by the mass ratio of 1:1.
8. sea salt cheese as described in claim 1 plants butter cream containing cream, it is characterised in that:
The colorant is natural Beta-carotene or beta carotene.
9. a kind of prepare the preparation method for planting butter cream containing cream such as any sea salt cheese of claim 1-8, it is characterised in that including
Following steps:
Step 1) heats up vegetable fat, controls at 70-72 DEG C, this constitutes oily phase；
Step 2), by sugar, butter oil, sea salt, put into about 75-80 DEG C of water, stirring is allowed to dissolve, keep the temperature 66-68 DEG C, this
Constitute water phase；
Step 3) mixes emulsifier, thickener and stabilizer, is added in oily phase after mixing in the state of stirring, stirring and dissolving；
Step 4) mutually mixes with water phase by oily, and cheese, condensed milk and colorant is added；
Step 5), feed liquid temperature control between 68~70 DEG C stir about 30 minutes can homogeneous, guarantee to be sufficiently mixed；
Edible essence, pressure 40-50Mpa is added in step 6) before homogeneous；
After step 7), homogeneous to the temperature in aging tank be 4~10 DEG C；
Step 8), filling, -18 DEG C or less anxious jellies, preservation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910770621.0A CN110463781A (en) | 2019-08-20 | 2019-08-20 | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream |
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|---|---|---|---|
| CN201910770621.0A CN110463781A (en) | 2019-08-20 | 2019-08-20 | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream |
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| CN110463781A true CN110463781A (en) | 2019-11-19 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN112205477A (en) * | 2020-10-09 | 2021-01-12 | 立高食品股份有限公司 | Pre-prepared milk cap composition and preparation method thereof |
| CN113678863A (en) * | 2021-08-25 | 2021-11-23 | 上海元祖梦果子股份有限公司 | Sea salt cheese roll and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475516A (en) * | 2015-12-10 | 2016-04-13 | 佛山市立高食品有限公司 | Plant blend cream and preparation method thereof |
| CN109463467A (en) * | 2018-12-28 | 2019-03-15 | 上海海融食品科技股份有限公司 | A kind of cheese's flavor freezing cream and preparation method thereof |
-
2019
- 2019-08-20 CN CN201910770621.0A patent/CN110463781A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475516A (en) * | 2015-12-10 | 2016-04-13 | 佛山市立高食品有限公司 | Plant blend cream and preparation method thereof |
| CN109463467A (en) * | 2018-12-28 | 2019-03-15 | 上海海融食品科技股份有限公司 | A kind of cheese's flavor freezing cream and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN112205477A (en) * | 2020-10-09 | 2021-01-12 | 立高食品股份有限公司 | Pre-prepared milk cap composition and preparation method thereof |
| CN113678863A (en) * | 2021-08-25 | 2021-11-23 | 上海元祖梦果子股份有限公司 | Sea salt cheese roll and preparation method thereof |
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