CN111248294A - Emulsion stabilizer for whipped cream and preparation method and application thereof - Google Patents
Emulsion stabilizer for whipped cream and preparation method and application thereof Download PDFInfo
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- CN111248294A CN111248294A CN201811467572.5A CN201811467572A CN111248294A CN 111248294 A CN111248294 A CN 111248294A CN 201811467572 A CN201811467572 A CN 201811467572A CN 111248294 A CN111248294 A CN 111248294A
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
Abstract
The invention relates to the technical field of food additives, in particular to an emulsion stabilizer used in whipped cream, a preparation method and application thereof, wherein the emulsion stabilizer comprises an emulsifier and a thickener, the emulsifier comprises α crystal form monoglyceride and diglyceride fatty acid ester.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to an emulsion stabilizer for whipping cream and a preparation method and application thereof.
Background
The cream is an O/W type emulsion separated from milk, the fat content is 30-40%, in the western-style pastry making, the cream needs to be stirred, a large amount of air is wrapped by the milk fat to form relatively loose cream, and then operations such as decorating and filling stuffing are carried out. The whipping and aerating process of the cream is mainly completed by fat balls, the fluffy cream after whipping is unstable and is easy to collapse after being placed for a long time or at a higher temperature, oil-water separation occurs, and a method commonly used by bakers is to add some thickening agents when whipping the cream, but the cream prepared by the method has small aerating amount, thick mouthfeel and part of undispersed thickening agent particles.
The existing emulsion stabilizer is mainly concentrated in products such as flavored milk beverages, yoghourt, ice cream and the like, and the main functions of the emulsion stabilizer are to stabilize a product system, prevent layering and prolong shelf life. While some cream patents add stabilizers, the main purpose of the cream is to prepare stable cream, rather than to improve the stability and plasticity of cream after whipping.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide an emulsion stabilizer for whipped cream and a preparation method and application thereof, wherein the emulsion stabilizer is added when the cream is whipped, can effectively improve the plasticity of the whipped cream and the foam stability of the cream, and has smoother and fuller cream taste and longer milk fragrance retention time.
Specifically, aiming at the defects of the prior art, the invention provides the following technical scheme:
an emulsion stabilizer for whipping cream comprises an emulsifier and a thickener, wherein the emulsifier comprises α crystal form mono-diglycerol fatty acid ester.
Preferably, in the emulsion stabilizer, the emulsifier further comprises an additional emulsifier selected from one or more of polyglycerin fatty acid ester, polysorbate-80, propylene glycol fatty acid ester and sodium caseinate.
Preferably, in the emulsion stabilizer, the thickener is one or more selected from sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin and sodium alginate.
Preferably, the emulsion stabilizer comprises the following components: 2-35 parts of emulsifier and 3-30 parts of thickener, preferably 5-30 parts of emulsifier and 5-20 parts of thickener, more preferably 15-30 parts of emulsifier and 5-10 parts of thickener, and most preferably 20-25 parts of emulsifier and 7-9 parts of thickener.
Preferably, the emulsion stabilizer further comprises dietary fibers, and the dietary fibers comprise inulin.
Preferably, in the emulsion stabilizer, the dietary fiber further comprises an additional dietary fiber, and the additional dietary fiber is one or more selected from the group consisting of polydextrose, chitosan and resistant starch.
Preferably, in the emulsion stabilizer, the dietary fiber is present in an amount of 5 to 45 parts by weight, preferably 10 to 40 parts by weight, more preferably 25 to 35 parts by weight, and most preferably 28 to 32 parts by weight.
Preferably, the emulsion stabilizer further comprises an auxiliary material, wherein the auxiliary material is one or more than two of maltodextrin, milk powder and starch.
Preferably, in the emulsion stabilizer, the auxiliary material is 10 to 100 parts by weight, preferably 20 to 80 parts by weight, more preferably 30 to 70 parts by weight, and most preferably 30 to 50 parts by weight.
Preferably, in the emulsion stabilizer, the emulsifier is 15-30 parts by weight, and the emulsifier comprises 10-20 parts by weight of α crystal form mono-diglycerol fatty acid ester and 5-10 parts by weight of additional emulsifier.
Preferably, in the emulsion stabilizer, the dietary fiber accounts for 25-35 parts by weight, and the dietary fiber comprises the following components: 15-30 parts of inulin and 5-10 parts of additional dietary fiber.
Preferably, the emulsion stabilizer comprises the following components: 22 parts of emulsifier, 8 parts of thickener and 30 parts of dietary fiber.
The preparation method of the emulsion stabilizer comprises the following steps:
and mixing the emulsifier, the thickener and the dietary fiber and/or the auxiliary material which are added according to the needs to obtain the emulsion stabilizer.
The emulsion stabilizer or the emulsion stabilizer prepared by the preparation method is applied to dairy products.
The invention also provides a whipped cream which contains the emulsion stabilizer and the cream.
Preferably, in the whipped cream, the weight ratio of the emulsion stabilizer to the cream is 0.1 to 1:100, preferably 0.3 to 0.6: 100.
Preferably, the whipped cream further contains sugar, and the weight ratio of the emulsion stabilizer to the sugar is (1), (5-15), preferably (1), (8-12).
The preparation method of the whipped cream comprises the following steps:
and adding the emulsion stabilizer into the dilute cream for dispersion, and stirring and whipping the dilute cream to obtain the whipped dilute cream.
Preferably, in the above preparation method, the emulsion stabilizer is premixed with the sugar, and the premixed mixture is added to the cream for dispersion.
The application of the whipped cream or the whipped cream prepared by the preparation method in ice cream, cake or bread.
Compared with the prior art, the invention has the beneficial effects that: the emulsion stabilizer is added when the cream is whipped, so that the plasticity of the whipped cream and the foam stability of the cream are improved, the cream taste is smooth and full, and the milk fragrance is kept for a longer time.
Detailed Description
In the prior art, in order to prevent fluffy cream after whipping of the cream from standing for a long time or collapsing at a higher temperature without oil-water separation, a common method of a baker is to add some thickening agents when whipping the cream, but the cream prepared by the method has small aeration quantity, thick mouthfeel and part of undispersed thickening agent particles.
In a preferred embodiment, the formulation of the emulsion stabilizer comprises the following components: 2-35 parts of emulsifier, 3-30 parts of stabilizer, 5-45 parts of dietary fiber and 10-100 parts of auxiliary material, preferably 5-30 parts of emulsifier, 5-20 parts of stabilizer, 10-40 parts of dietary fiber and 20-80 parts of auxiliary material, more preferably 15-30 parts of emulsifier, 5-10 parts of stabilizer, 25-35 parts of dietary fiber and 30-70 parts of auxiliary material, most preferably 20-25 parts of emulsifier, 7-9 parts of stabilizer, 28-32 parts of dietary fiber and 30-50 parts of auxiliary material.
In a preferred embodiment, the formulation of the emulsion stabilizer comprises the following components:
(1) the emulsifier comprises α crystal form mono-diglycerol fatty acid ester and additional emulsifier, wherein the additional emulsifier is one or more selected from polyglycerol fatty acid ester, polysorbate-80, propylene glycol fatty acid ester and sodium caseinate;
(2) thickening agent: one or more than two of sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin and sodium alginate;
(3) dietary fiber: the inulin and the additional dietary fiber are included, and the additional dietary fiber is selected from one or more than two of polydextrose, chitosan and resistant starch;
(4) auxiliary materials: one or more than two of maltodextrin, milk powder and starch.
In a preferred embodiment, the formulation of the emulsion stabilizer comprises the following components:
(1) 5-30 parts by weight of emulsifier, including α crystal form mono-diglycerol fatty acid ester and additional emulsifier, wherein the additional emulsifier is selected from one or more of polyglyceryl fatty acid ester, polysorbate-80, propylene glycol fatty acid ester and sodium caseinate;
(2) 5-20 parts of a thickening agent: one or more than two of sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin and sodium alginate;
(3) 10-40 parts of dietary fiber: the inulin and the additional dietary fiber are included, and the additional dietary fiber is selected from one or more than two of polydextrose, chitosan and resistant starch;
(4) 20-80 parts of auxiliary materials: one or more than two of maltodextrin, milk powder and starch.
In a preferred embodiment, the formulation of the emulsion stabilizer comprises the following components:
(1) 15-30 parts by weight of emulsifier, including 10-20 parts by weight of α crystal form mono-diglycerol fatty acid ester and 5-10 parts by weight of additional emulsifier, wherein the additional emulsifier is selected from one or more than two of polyglyceryl fatty acid ester, polysorbate-80, propylene glycol fatty acid ester and sodium caseinate;
(2) 5-10 parts of a thickening agent: one or more than two of sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin and sodium alginate;
(3) 25-35 parts of dietary fiber: the inulin comprises 15-30 parts by weight of inulin and 5-10 parts by weight of additional dietary fiber, wherein the other dietary fiber is one or more than two of polydextrose, chitosan and resistant starch;
(4) 30-70 parts of auxiliary materials: one or more than two of maltodextrin, milk powder and starch.
In a preferred embodiment, the formulation of the emulsion stabilizer comprises the following components:
(1) 20-25 parts by weight of emulsifier, including 14-17 parts by weight of α crystal form mono-diglycerol fatty acid ester and 6-8 parts by weight of additional emulsifier, wherein the additional emulsifier is one or more than two of polyglyceryl fatty acid ester, polysorbate-80, propylene glycol fatty acid ester and sodium caseinate;
(2) 7-9 parts of a thickening agent: one or more than two of sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin and sodium alginate;
(3) 28-32 parts of dietary fiber: comprises 21-23 parts of inulin and 7-9 parts of additional dietary fiber, wherein the additional dietary fiber is one or more than two of polydextrose, chitosan and resistant starch;
(4) 30-50 parts of auxiliary materials: one or more than two of maltodextrin, milk powder and starch.
The invention also provides a whipped cream which contains the emulsion stabilizer of the invention and a cream.
In a preferred embodiment, the whipped cream is prepared by the following process:
(1) weighing raw materials of cream, an emulsion stabilizer and sugar, preferably, the sugar is one or more than two of sucrose, glucose and fructose. Wherein the weight ratio of the emulsion stabilizer to the cream is 0.1-1:100, preferably 0.3-0.6: 100; the weight ratio of the emulsion stabilizer to the sugar is that the sugar is 1 (5-15), preferably 1 (8-12);
(2) uniformly mixing the weighed emulsion stabilizer and sugar, then pouring the mixture into the cream, and uniformly stirring;
(3) stirring and whipping the cream at medium speed (120 revolutions/min) to obtain whipped cream.
The emulsion stabilizer for whipped cream provided by the present invention and the preparation method and application thereof are further illustrated by the following specific examples.
In each embodiment and comparative example of the invention, the α crystal form mono-diglycerol fatty acid ester is prepared by adding a commercially available ordinary β crystal form mono-diglycerol fatty acid ester into a mixed solution containing sugar and water, wherein the mass ratio of β crystal form mono-diglycerol fatty acid ester to sugar to water is 1:1.5:7.5, stirring at 68-70 ℃ for reaction until the solution becomes clear, and cooling to room temperature to obtain α crystal form mono-diglycerol fatty acid ester.
The types and manufacturers of the respective components of the emulsion stabilizer in each example of the present invention and comparative example are shown in Table 1.
TABLE 1 type and manufacturer of the emulsion stabilizer components of the examples of the invention
The specific proportions of the components of the emulsion stabilizer in the examples and comparative examples are shown in tables 2 and 3.
Table 2 examples the emulsion stabilizer in each component ratio (% by weight)
TABLE 3 proportion (wt%) of the emulsion stabilizer in the comparative example
Example 1
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 1 of Table 2 and mixing them uniformly.
2. 100g of cream, 0.1g of emulsion stabilizer and 0.5g of white granulated sugar are respectively weighed for standby.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 2
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 2 of Table 2 and mixing them uniformly.
2. 100g of cream, 1g of emulsion stabilizer and 15g of white granulated sugar are respectively weighed for later use.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 3
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 3 of Table 2 and mixing them uniformly.
2. 100g of cream, 0.1g of emulsion stabilizer and 0.5g of white granulated sugar are respectively weighed for standby.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 4
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 4 of Table 2 and mixing them uniformly.
2. 100g of cream, 1g of emulsion stabilizer and 15g of white granulated sugar are respectively weighed for later use.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 5
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 5 of Table 2 and mixing them uniformly.
2. 100g of cream, 0.6g of emulsion stabilizer and 4.8g of white granulated sugar are respectively weighed for standby.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 6
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 6 of Table 2 and mixing them uniformly.
2. 100g of cream, 0.3g of emulsion stabilizer and 3.6g of white granulated sugar are respectively weighed for standby.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 7
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 7 of Table 2 and mixing them uniformly.
2. 100g of cream, 0.5g of emulsion stabilizer and 5g of white granulated sugar are respectively weighed for standby.
3. And uniformly mixing the weighed emulsion stabilizer and the white granulated sugar, pouring the mixture into the cream, and uniformly stirring.
4. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Example 8
1. The emulsion stabilizers of this example were prepared by weighing the respective emulsion stabilizer components in the component proportions of example 8 of Table 2 and mixing them uniformly.
The remaining steps are the same as steps 2 to 4 of example 7.
Comparative example 1
1. The emulsion stabilizer of this comparative example was prepared by weighing the respective emulsion stabilizer components in the component proportions of comparative example 1 of Table 3 and mixing them uniformly.
The remaining steps are the same as steps 2 to 4 of example 1.
Comparative example 2
1. 100g of cream is weighed for later use without adding an emulsion stabilizer and sugar.
2. Stirring and whipping the cream for 5min at medium speed (120 r/min) to obtain whipped cream.
Comparative example 3
1. The emulsion stabilizer of this comparative example was prepared by weighing each of the emulsion stabilizer components in the component proportions of comparative example 3 in Table 3 and mixing them uniformly.
The remaining steps are the same as steps 2 to 4 of example 7.
Whipped cream test example
(1) Whipping volume comparison of whipped cream:
the whipped volumes per unit mass of the whipped cream prepared in examples and comparative examples were measured, and the results are shown in Table 4.
TABLE 4 triggered volume comparison
As can be seen from the results in Table 4, the whipped volume of the whipped cream prepared in the examples of the present invention is in the range of 1.8 to 2.7ml/g, and the whipped volume is good.
(2) Standing time comparison of whipped cream:
the whipped cream prepared in examples and comparative examples was mounted and then the time for the whipped cream to start to collapse and separate out water was recorded under conditions of 30 c and 75% humidity, and the results are shown in table 5.
TABLE 5 standing time comparison
As can be seen from the results in Table 5, the whipped cream prepared in each example of the present invention has better standing time than comparative example 2 without adding an emulsion stabilizer, and shows good stability, comparative example 1 and comparative example 1 show that α crystal form monoglyceride/diglycerol fatty acid ester can provide higher stability for whipped cream than ordinary β crystal form monoglyceride/diglycerol fatty acid ester, and comparative example 3 has no thickener, and has the shortest standing time, indicating that the thickener has a greater influence on the stability of cream.
(3) Comparison of the quality of whipped cream:
the whipped cream prepared in the examples and the comparative examples was mounted, 25 professional sensory persons were selected to form a sensory evaluation group, and then the lightness, the stiffness, the continuity of mounting texture and the mouthfeel were scored, the average value of the scoring results was obtained, the evaluation method is shown in table 6, and the evaluation results are shown in table 7.
TABLE 6 evaluation criteria for quality of whipped cream
In the above evaluation method, the score of the full scale is 10 points and the score of the lowest scale is 1 point, and when the score is made according to the score, the score can be increased or decreased as appropriate according to the actual experimental result.
TABLE 7 whipped cream quality comparison
As can be seen from the results in Table 7, the brightness, the standing degree, the decorative texture continuity and the mouthfeel of the whipped cream prepared by the embodiment of the invention are superior to those of the comparative example 2 without the addition of the emulsion stabilizer, which shows that the emulsion stabilizer of the invention not only improves the plasticity of the whipped cream, but also enables the mouthfeel of the cream to be smoother and finer, and the milk fragrance retention time to be longer, and the comparative example 1 show that compared with β crystal form mono-diglycerol fatty acid ester, the emulsion stabilizer using α crystal form mono-diglycerol fatty acid ester can greatly improve the quality of the whipped cream, and the brightness, the standing degree and the mouthfeel of the whipped cream are better.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (19)
1. An emulsion stabilizer for whipping cream is characterized by comprising an emulsifier and a thickener, wherein the emulsifier comprises α crystal form mono-diglycerol fatty acid ester.
2. The emulsion stabilizer according to claim 1, wherein the emulsifier further comprises an additional emulsifier selected from one or more of polyglycerin fatty acid ester, polysorbate-80, propylene glycol fatty acid ester, and sodium caseinate.
3. The emulsion stabilizer according to claim 1 or 2, wherein the thickener is one or more selected from the group consisting of sodium carboxymethylcellulose, xanthan gum, carrageenan, gelatin, and sodium alginate.
4. The emulsion stabilizer according to any one of claims 1 to 3, comprising the following components: 2-35 parts of emulsifier and 3-30 parts of thickener, preferably 5-30 parts of emulsifier and 5-20 parts of thickener, more preferably 15-30 parts of emulsifier and 5-10 parts of thickener, and most preferably 20-25 parts of emulsifier and 7-9 parts of thickener.
5. The emulsion stabilizer of any one of claims 1 to 4, further comprising a dietary fiber comprising inulin.
6. The emulsion stabilizer of any one of claims 1 to 5, wherein the dietary fiber further comprises an additional dietary fiber selected from one or more of polydextrose, chitosan, and resistant starch.
7. Emulsion stabilizer according to claim 5 or 6, wherein the dietary fiber is present in an amount of 5-45 parts by weight, preferably 10-40 parts by weight, more preferably 25-35 parts by weight, most preferably 28-32 parts by weight.
8. The emulsion stabilizer according to any one of claims 1 to 7, further comprising an auxiliary material selected from one or more of maltodextrin, milk powder and starch.
9. Emulsion stabilizer according to claim 8, wherein the auxiliary material is 10 to 100 parts by weight, preferably 20 to 80 parts by weight, more preferably 30 to 70 parts by weight, most preferably 30 to 50 parts by weight.
10. The emulsion stabilizer according to any one of claims 2 to 9, wherein the emulsifier is 15 to 30 parts by weight, and the emulsifier comprises 10 to 20 parts by weight of α crystal form mono-diglycerol fatty acid ester and 5 to 10 parts by weight of an additional emulsifier.
11. An emulsion stabilizer according to any one of claims 6 to 10 wherein the dietary fiber is present in an amount of 25 to 35 parts by weight and comprises the following components: 15-30 parts of inulin and 5-10 parts of additional dietary fiber.
12. A process for preparing an emulsion stabilizer according to any one of claims 1 to 11, characterized by comprising the steps of:
and mixing the emulsifier, the thickener and the dietary fiber and/or the auxiliary material which are added according to the needs to obtain the emulsion stabilizer.
13. Use of the emulsion stabilizer according to any one of claims 1 to 11 or the emulsion stabilizer prepared by the preparation method according to claim 12 in dairy products.
14. A whipped cream comprising the emulsion stabilizer of any one of claims 1-11 and a cream.
15. The whipped cream of claim 14, wherein the weight ratio of the emulsion stabilizer to the cream is 0.1-1:100, preferably 0.3-0.6: 100.
16. The whipped cream of claim 14 or 15, further comprising sugar, wherein the weight ratio of the emulsion stabilizer to sugar is 1 (5-15), preferably 1 (8-12).
17. A method of preparing a whipped cream as defined in any of claims 14-16, comprising the steps of:
and adding the emulsion stabilizer into the dilute cream for dispersion, and stirring and whipping the dilute cream to obtain the whipped dilute cream.
18. The method according to claim 17, wherein the emulsion stabilizer is premixed with the sugar, and the premixed mixture is added to the cream for dispersion.
19. Use of the whipped cream according to any one of claims 14-16 or the whipped cream prepared by the preparation method according to any one of claims 17-18 in ice cream, cake or bread.
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| CN201811467572.5A CN111248294B (en) | 2018-12-03 | 2018-12-03 | Emulsion stabilizer for whipped cream and preparation method and application thereof |
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| CN201811467572.5A CN111248294B (en) | 2018-12-03 | 2018-12-03 | Emulsion stabilizer for whipped cream and preparation method and application thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8725099D0 (en) * | 1987-10-27 | 1987-12-02 | United Biscuits Ltd | Whipping cream |
| WO2006038807A2 (en) * | 2004-12-10 | 2006-04-13 | Campina Nederland Holding B.V. | Medium-fat cream |
| CN102028026A (en) * | 2009-09-24 | 2011-04-27 | 丹尼斯克（中国）有限公司 | Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof |
| JP2013128426A (en) * | 2011-12-20 | 2013-07-04 | Mitsubishi-Kagaku Foods Corp | Whipping cream, and method for producing the same |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
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2018
- 2018-12-03 CN CN201811467572.5A patent/CN111248294B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8725099D0 (en) * | 1987-10-27 | 1987-12-02 | United Biscuits Ltd | Whipping cream |
| WO2006038807A2 (en) * | 2004-12-10 | 2006-04-13 | Campina Nederland Holding B.V. | Medium-fat cream |
| CN102028026A (en) * | 2009-09-24 | 2011-04-27 | 丹尼斯克（中国）有限公司 | Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof |
| JP2013128426A (en) * | 2011-12-20 | 2013-07-04 | Mitsubishi-Kagaku Foods Corp | Whipping cream, and method for producing the same |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王筠钠等: "搅打稀奶油制备技术与影响因素研究进展", 《中国乳品工业》 * |
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