CN111328878A - Low-fat cream and production method thereof - Google Patents
Low-fat cream and production method thereof Download PDFInfo
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- CN111328878A CN111328878A CN202010271171.3A CN202010271171A CN111328878A CN 111328878 A CN111328878 A CN 111328878A CN 202010271171 A CN202010271171 A CN 202010271171A CN 111328878 A CN111328878 A CN 111328878A
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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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Abstract
The invention discloses low-fat cream which is prepared from the following raw materials in parts by weight: 25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, 0.5 part of bitter gourd, 2 parts of thickening agent, 2 parts of pectin and 2 parts of egg powder. A method for producing low fat cream comprises the following steps: (1) crushing; (2) leaching; (3) filtering; (4) and (6) packaging. According to the invention, when the cream is prepared, four fat-reducing vegetables such as purslane, broccoli, carrot and bitter gourd are added into the cream, and the nutrient substances are extracted and removed, so that on one hand, the nutrient substances of the fat-reducing vegetables can be eaten by the cream, the problems of obesity and the like caused by eating the cream can be effectively avoided, on the other hand, the flavor of the cream can be increased, and the cream is favorable for the sale of cream products.
Description
Technical Field
The invention relates to the field of cream, in particular to low-fat cream and a production method thereof.
Background
The cream is prepared by subjecting milk to centrifugal separation to obtain dilute cream, ripening, stirring, and refining. The cream is rich in nutrition, and can be directly eaten or used as raw material of other food such as ice cream.
The existing cream has high fat content, and if the cream is too much in use, obesity is easily caused, so that improvement is needed.
Disclosure of Invention
The invention aims to provide low-fat cream and a production method thereof, so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme:
a low fat cream characterized by: the feed is prepared from the following raw materials in parts by weight:
20-30 parts of anhydrous cream, 0.5-1.5 parts of purslane, 0.5-1.5 parts of broccoli, 0.2-0.7 part of carrot, 0.2-0.7 part of bitter gourd, 1-3 parts of thickening agent, 1-3 parts of pectin and 1-3 parts of egg powder.
Preferably, the feed additive is prepared from the following raw materials in parts by weight:
preferably, the cream comprises 25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, 0.5 part of bitter gourd, 2 parts of thickening agent, 2 parts of pectin and 2 parts of egg powder.
Preferably, the thickener is prepared from the following raw materials in parts by weight: 8-12 parts of glyceryl monostearate, 3-7 parts of edible gum and 3-7 parts of malt.
Preferably, the egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg white powder tablets.
A method for producing low fat cream comprises the following steps:
(1) and (3) crushing: cleaning 1 part of purslane, 1 part of broccoli, 0.5 part of carrot and 0.5 part of bitter gourd, sterilizing by ultraviolet irradiation, then putting into a drying oven for drying, and then rolling into crushed vegetable by using a rolling machine;
(2) leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in purslane, broccoli, carrot and bitter gourd;
(3) and (3) filtering: taking out the mixture, making the mixture pass through a screen, covering the screen cover to extrude cream, permeating anhydrous cream containing thickening agent, pectin and egg powder below the screen, and filtering the crushed vegetable materials above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
Preferably, in the step (1), the material is sterilized by ultraviolet irradiation while being turned over, and the sterilization time is ten minutes.
Preferably, the screen is a 20 mesh screen.
The invention has the beneficial effects that:
1. according to the invention, when the cream is prepared, four fat-reducing vegetables such as purslane, broccoli, carrot and bitter gourd are added into the cream, and the nutrient substances are extracted and removed, so that on one hand, the nutrient substances of the fat-reducing vegetables can be eaten by the cream, the problems of obesity and the like caused by eating the cream can be effectively avoided, on the other hand, the flavor of the cream can be increased, and the cream is favorable for the sale of cream products.
2. The leaching solution of the purslane, the carrot and the balsam pear can promote the release of soluble fiber in the broccoli, and the soluble fiber is beneficial to clearing away intestinal garbage, reducing the cholesterol level and controlling blood fat.
Drawings
FIG. 1 is a flow diagram of a method of producing low fat cream;
fig. 2 is a schematic view of a part of the structure of the filtration system.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purposes and the effects of the invention easily understood, the invention is further described below with reference to the accompanying drawings and specific embodiments, but the following embodiments are only preferred embodiments of the invention, and not all embodiments. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention. The experimental methods in the following examples are conventional methods unless otherwise specified, and materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
Example 1
A low-fat cream is prepared from the following raw materials in parts by weight:
20 parts of anhydrous cream, 0.5 part of purslane, 0.5 part of broccoli, 0.2 part of carrot, 0.2 part of bitter gourd, 1 part of thickening agent, 1 part of pectin and 1 part of egg powder.
The thickening agent is prepared from the following raw materials in parts by weight: 10 parts of glycerin monostearate, 5 parts of edible gum and 5 parts of malt.
The egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg protein powder tablet.
Referring to fig. 1, a method for producing low fat cream includes the steps of:
(1) and (3) crushing: cleaning 1 part of purslane, 1 part of broccoli, 0.5 part of carrot and 0.5 part of bitter gourd, sterilizing by ultraviolet irradiation, then putting into a drying oven for drying, and then rolling into crushed vegetable by using a rolling machine;
in the step (1), the materials are required to be turned over and sterilized by ultraviolet irradiation, and the sterilization time is ten minutes.
(2) Leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in purslane, broccoli, carrot and bitter gourd; the leaching solution of the purslane, the carrot and the balsam pear can promote the release of soluble fiber in the broccoli, and the soluble fiber is beneficial to clearing away intestinal garbage, reducing cholesterol level and controlling blood fat.
(3) And (3) filtering: taking out the mixture, and enabling the mixture to pass through a screen mesh which is a 20-mesh screen mesh; then the anhydrous cream containing the thickening agent, pectin and egg powder permeates to the lower part of the screen, and the crushed vegetable is filtered above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
1 kg of cream is produced according to the method, 1 g of cream is randomly extracted, and the content of soluble fiber in the cream is detected to be 21 micrograms.
Example 2
A low-fat cream is prepared from the following raw materials in parts by weight:
30 parts of anhydrous cream, 1.5 parts of purslane, 1.5 parts of broccoli, 0.7 part of carrot, 0.7 part of bitter gourd, 3 parts of thickening agent, 3 parts of pectin and 3 parts of egg powder.
The thickening agent is prepared from the following raw materials in parts by weight: 10 parts of glycerin monostearate, 5 parts of edible gum and 5 parts of malt.
The egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg protein powder tablet.
Referring to fig. 1, a method for producing low fat cream includes the steps of:
(2) and (3) crushing: cleaning 1 part of purslane, 1 part of broccoli, 0.5 part of carrot and 0.5 part of bitter gourd, sterilizing by ultraviolet irradiation, then putting into a drying oven for drying, and then rolling into crushed vegetable by using a rolling machine;
in the step (1), the materials are required to be turned over and sterilized by ultraviolet irradiation, and the sterilization time is ten minutes.
(2) Leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in purslane, broccoli, carrot and bitter gourd; the leaching solution of the purslane, the carrot and the balsam pear can promote the release of soluble fiber in the broccoli, and the soluble fiber is beneficial to clearing away intestinal garbage, reducing cholesterol level and controlling blood fat.
(3) And (3) filtering: taking out the mixture, and enabling the mixture to pass through a screen mesh which is a 20-mesh screen mesh; then the anhydrous cream containing the thickening agent, pectin and egg powder permeates to the lower part of the screen, and the crushed vegetable is filtered above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
1 kg of cream is produced by the method, 1 g of cream is randomly extracted, and the content of soluble fiber in the cream is detected to be 22 micrograms.
Example 3
A low-fat cream is prepared from the following raw materials in parts by weight:
25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, 0.5 part of bitter gourd, 2 parts of thickening agent, 2 parts of pectin and 2 parts of egg powder.
The thickening agent is prepared from the following raw materials in parts by weight: 10 parts of glycerin monostearate, 5 parts of edible gum and 5 parts of malt.
The egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg protein powder tablet.
Referring to fig. 1, a method for producing low fat cream includes the steps of:
(3) and (3) crushing: cleaning 1 part of purslane, 1 part of broccoli, 0.5 part of carrot and 0.5 part of bitter gourd, sterilizing by ultraviolet irradiation, then putting into a drying oven for drying, and then rolling into crushed vegetable by using a rolling machine;
in the step (1), the materials are required to be turned over and sterilized by ultraviolet irradiation, and the sterilization time is ten minutes.
(2) Leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in purslane, broccoli, carrot and bitter gourd; the leaching solution of the purslane, the carrot and the balsam pear can promote the release of soluble fiber in the broccoli, and the soluble fiber is beneficial to clearing away intestinal garbage, reducing cholesterol level and controlling blood fat.
(3) And (3) filtering: taking out the mixture, and enabling the mixture to pass through a screen mesh which is a 20-mesh screen mesh; then the anhydrous cream containing the thickening agent, pectin and egg powder permeates to the lower part of the screen, and the crushed vegetable is filtered above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
1 kg of cream is produced by the method, 1 g of cream is randomly extracted, and the content of soluble fiber in the cream is detected to be 29 micrograms, which is superior to that in the examples 1 and 2, and the component distribution ratio described in the example is the optimal component distribution ratio.
Comparative example 1
A low-fat cream is prepared from the following raw materials in parts by weight:
25 parts of anhydrous cream, 1 part of broccoli, 2 parts of thickening agent, 2 parts of pectin and 2 parts of egg powder.
The thickening agent is prepared from the following raw materials in parts by weight: 10 parts of glycerin monostearate, 5 parts of edible gum and 5 parts of malt.
The egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg protein powder tablet.
A method for producing low fat cream comprises the following steps:
(1) and (3) crushing: cleaning 1 part of broccoli, sterilizing by ultraviolet irradiation, then putting into a drying box for drying, and then rolling into crushed vegetable by using a rolling machine; in the step (1), the materials are required to be turned over and sterilized by ultraviolet irradiation, and the sterilization time is ten minutes.
(2) Leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in the broccoli.
(3) And (3) filtering: taking out the mixture, and enabling the mixture to pass through a screen mesh which is a 20-mesh screen mesh; then the anhydrous cream containing the thickening agent, pectin and egg powder permeates to the lower part of the screen, and the crushed vegetable is filtered above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
1 kg of cream is produced by the method, 1 g of cream is randomly extracted, the content of soluble fiber in the cream is detected to be 12 micrograms which is less than that in example 3, and the leaching solution of the purslane, the carrot and the balsam pear can effectively promote the release of the soluble fiber in the broccoli.
In the above embodiments, in the step (2), a pigment may be further added to adjust the color of the low fat cream to be prepared. It is of course preferred not to add pigments, on the one hand, since the extract of vegetable pieces is itself coloured and can replace pigments. On the other hand, when the pigment is not added, the product is more green and healthy. In step (3) a small amount of vegetable particles may pass through the screen to below the screen, but this does not affect the consumption of the low fat cream produced and is therefore negligible. Of course, the mixture may be passed through the screen again for further quantities of vegetable pieces, or successively through multiple screens with progressively smaller mesh openings. In step (3), the mixture may be filtered using a filtration system. Referring to fig. 2, preferably, the filtering system includes a barrel, the inner diameter of the upper half of the barrel is uniform from top to bottom, and the inner diameter of the lower half of the barrel is sequentially reduced from top to bottom, so that the barrel is funnel-shaped, a feed port 3 is formed in the sidewall of the barrel, a discharge port 5 is formed at a lower port of the barrel, a piston 2 capable of moving up and down is arranged in the barrel, the piston 2 is connected to a driving motor located outside the barrel through a connecting rod 1, and the driving motor drives the piston 2 to move up and down, so that low-fat cream entering the barrel is extruded from the discharge port 5. The filtering system further comprises a turntable 9 capable of rotating in the horizontal direction, at least three supporting rods 6 are enclosed into a ring shape by taking the rotating center of the turntable as a center line, one end of each supporting rod 6 is connected with the turntable 9 through a rotating shaft, the other end of each supporting rod 6 is fixedly provided with an annular supporting ring 7, a screen 4 is sleeved on the lower end face of each supporting ring 7, the middle part of each supporting rod 6 is connected with the turntable through a pneumatic connecting rod 8 capable of lifting, and the discharge port 5 of the barrel is positioned on a rotating track of the supporting ring 4 when the turntable rotates. When the support ring is sleeved on the lower port of the barrel-shaped body, the filter screen on the support ring abuts against the discharge port and covers the discharge port. The mixture enters the barrel body through the feed inlet of the barrel body, and the piston moves downwards under the driving motor, so that the mixture is extruded and passes through the screen. After the piston reaches the set stroke, the piston stops moving, the filtering work of the screen is finished, the pneumatic connecting rod contracts, and the supporting ring is driven by the supporting rod to move downwards and outwards, so that the supporting ring is separated from the lower port of the barrel. Then the turntable rotates to replace the next support ring, the piston moves upwards under the action of the driving motor to complete resetting, and the next support ring is waited to be in place. The crushed vegetable materials above the screen mesh arrive at the next station under the driving of the support ring, a screen mesh washing station can be added on the movement track of the support ring, and when the support ring arrives at the position of the screen mesh washing station, water is sprayed to the support ring, so that the crushed vegetable materials on the screen mesh are washed. And a screen sterilizing and disinfecting station can be added on the movement track of the support ring, when the support ring reaches the screen sterilizing and disinfecting station, ultraviolet light and infrared light are irradiated to the support ring, and water on the support ring and the screen is removed by ultraviolet light sterilization and infrared light. Preferably, the connecting lines among the position of the lower port of the barrel body, the position of the screen washing station and the position of the screen sterilizing station are regular triangles, and the center of each regular triangle is positioned on the rotating central shaft of the turntable. The number of the supporting rods is preferably an integral multiple of three.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A low fat cream characterized by: the feed is prepared from the following raw materials in parts by weight:
20-30 parts of anhydrous cream, 0.5-1.5 parts of purslane, 0.5-1.5 parts of broccoli, 0.2-0.7 part of carrot, 0.2-0.7 part of bitter gourd, 1-3 parts of thickening agent, 1-3 parts of pectin and 1-3 parts of egg powder.
2. A low fat cream as claimed in claim 1, wherein: the feed is prepared from the following raw materials in parts by weight:
25 parts of anhydrous cream, 1 part of purslane, 1 part of broccoli, 0.5 part of carrot, 0.5 part of bitter gourd, 2 parts of thickening agent, 2 parts of pectin and 2 parts of egg powder.
3. A low fat cream as claimed in claim 1, wherein: the thickening agent is prepared from the following raw materials in parts by weight: 8-12 parts of glyceryl monostearate, 3-7 parts of edible gum and 3-7 parts of malt.
4. A low fat cream as claimed in claim 1, wherein: the egg powder is one of dry whole egg powder, dry egg yolk powder and dry egg white powder tablet.
5. A method of producing a low fat cream according to claim 2, wherein: the method comprises the following steps:
(1) and (3) crushing: cleaning 1 part of purslane, 1 part of broccoli, 0.5 part of carrot and 0.5 part of bitter gourd, sterilizing by ultraviolet irradiation, then putting into a drying oven for drying, and then rolling into crushed vegetable by using a rolling machine;
(2) leaching: mixing thickener, pectin, egg powder, anhydrous butter and vegetable crushed material, stirring for five minutes to obtain a mixture, and placing the mixture into a leaching cylinder for one day to leach out nutrients in purslane, broccoli, carrot and bitter gourd;
(3) and (3) filtering: taking out the mixture, making the mixture pass through a screen, and then allowing anhydrous cream containing thickening agent, pectin and egg powder to permeate below the screen, and filtering the crushed vegetable above the screen;
(4) packaging: the anhydrous cream that penetrated below the screen was packed.
6. A method of producing a low fat cream according to claim 5, wherein: in the step (1), the materials are required to be turned over and sterilized by ultraviolet irradiation, and the sterilization time is ten minutes.
7. A method of producing a low fat cream according to claim 5, wherein: the screen is a 20-mesh screen.
8. A method of producing a low fat cream according to claim 5, wherein: in the step (2), no pigment is added.
9. A method of producing a low fat cream according to claim 5, wherein: in the step (3), the mixture sequentially passes through a plurality of layers of screens with gradually reduced mesh openings.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010271171.3A CN111328878A (en) | 2020-04-08 | 2020-04-08 | Low-fat cream and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010271171.3A CN111328878A (en) | 2020-04-08 | 2020-04-08 | Low-fat cream and production method thereof |
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| CN111328878A true CN111328878A (en) | 2020-06-26 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341182A (en) * | 2015-11-10 | 2016-02-24 | 安徽巧美滋食品有限公司 | Plant-source high-fiber cream and preparation method therefor |
| CN107087687A (en) * | 2017-04-06 | 2017-08-25 | 盐城顶益食品有限公司 | The preparation method that a kind of dietary fiber plants butter cream |
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN207932037U (en) * | 2017-12-15 | 2018-10-02 | 唐成吉 | A kind of Chinese medicine crushing packaging system |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
| CN110833793A (en) * | 2019-11-27 | 2020-02-25 | 安徽香杰香精科技有限公司 | Preparation process of mixing type powder essence and stirring and discharging device thereof |
-
2020
- 2020-04-08 CN CN202010271171.3A patent/CN111328878A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341182A (en) * | 2015-11-10 | 2016-02-24 | 安徽巧美滋食品有限公司 | Plant-source high-fiber cream and preparation method therefor |
| CN107087687A (en) * | 2017-04-06 | 2017-08-25 | 盐城顶益食品有限公司 | The preparation method that a kind of dietary fiber plants butter cream |
| CN107646980A (en) * | 2017-10-25 | 2018-02-02 | 绵阳市致旺食品有限公司 | A kind of preparation method of milk fat spread |
| CN207932037U (en) * | 2017-12-15 | 2018-10-02 | 唐成吉 | A kind of Chinese medicine crushing packaging system |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
| CN110833793A (en) * | 2019-11-27 | 2020-02-25 | 安徽香杰香精科技有限公司 | Preparation process of mixing type powder essence and stirring and discharging device thereof |
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