CN113383823A - Cream composition and preparation method thereof - Google Patents
Cream composition and preparation method thereof Download PDFInfo
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- CN113383823A CN113383823A CN202110810368.4A CN202110810368A CN113383823A CN 113383823 A CN113383823 A CN 113383823A CN 202110810368 A CN202110810368 A CN 202110810368A CN 113383823 A CN113383823 A CN 113383823A
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- 239000000203 mixture Substances 0.000 title claims abstract description 91
- 239000006071 cream Substances 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000006041 probiotic Substances 0.000 claims abstract description 23
- 235000018291 probiotics Nutrition 0.000 claims abstract description 23
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 239000003651 drinking water Substances 0.000 claims abstract description 18
- 235000020188 drinking water Nutrition 0.000 claims abstract description 18
- 239000002562 thickening agent Substances 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000011782 vitamin Substances 0.000 claims abstract description 15
- 229940088594 vitamin Drugs 0.000 claims abstract description 15
- 229930003231 vitamin Natural products 0.000 claims abstract description 15
- 235000013343 vitamin Nutrition 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 13
- 239000005862 Whey Substances 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- -1 compound vitamin Chemical class 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims description 29
- 239000012071 phase Substances 0.000 claims description 26
- 238000004945 emulsification Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 5
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 5
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 5
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 239000008346 aqueous phase Substances 0.000 claims description 4
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- 230000004083 survival effect Effects 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000021281 monounsaturated fatty acids Nutrition 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 235000014786 phosphorus Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 229920000223 polyglycerol Polymers 0.000 description 3
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 3
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- 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
- A23C13/08—Preservation
- A23C13/085—Freezing; Subsequent melting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a cream composition and a preparation method thereof, wherein the cream composition is prepared from the following raw materials in parts by weight: 25-35 parts of vegetable oil, 30-50 parts of anhydrous cream, 8-12 parts of trehalose, 8-12 parts of glucose powder, 5-8 parts of egg yolk liquid, 3-8 parts of whey calcium, 2-5 parts of compound vitamin, 2-5 parts of probiotics, 1-3 parts of emulsifier, 0.5-2 parts of thickener, 1-2 parts of salt and the balance of drinking water. The invention adopts a specific proportion, and the yolk liquid is added into the cream, the added yolk liquid not only provides the cream with trace elements containing fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and the like, but also can be used for strengthening bubbles in the cream when the cream is whipped, and provides skeleton support for the cream in the whipping process, and the bubbles of the cream can be effectively stabilized, so that the cream composition with moderate hardness and stable property is obtained.
Description
Technical Field
The invention relates to the technical field of cream correlation, in particular to a cream composition and a preparation method thereof.
Background
Cream is a food favored by consumers, is mainly prepared from water, oil (oil base), emulsifier, hydrophilic colloid, flavoring agent and other raw materials, is widely applied to products such as baking, beverages and ice cream, and is divided into non-dairy cream, milk cream and mixed fat cream.
The existing cream composition has the defects that the whole sweetness of the cream composition is excessively sweet due to the fact that the existing cream composition contains more sucrose ingredients, the healthy diet requirements of consumers cannot be met, and the existing flavor, taste and nutrition are single, so that improvement is needed.
Disclosure of Invention
The invention aims to provide a cream composition and a preparation method thereof, so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme: a cream composition is composed of the following raw materials in parts by weight:
25-35 parts of vegetable oil, 30-50 parts of anhydrous cream, 8-12 parts of trehalose, 8-12 parts of glucose powder, 5-8 parts of egg yolk liquid, 3-8 parts of whey calcium, 2-5 parts of compound vitamin, 2-5 parts of probiotics, 1-3 parts of emulsifier, 0.5-2 parts of thickener, 1-2 parts of salt and the balance of drinking water.
Preferably, the emulsifier is prepared from mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester and sodium stearoyl lactylate in a proportion of 3: 2: 1, and mixing the components in a mass ratio.
Preferably, the thickener is prepared from sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the weight ratio of 3: 1: 2: 1, and mixing the components in a mass ratio.
A method for preparing a cream composition, comprising the steps of:
s1, oil phase mixing: dissolving vegetable oil, anhydrous cream, emulsifier, thickener and salt in drinking water, and stirring and mixing to obtain oil phase mixture;
s2, mixing water: dissolving egg yolk liquid, whey calcium, vitamin complex, trehalose and glucose powder in drinking water, and stirring and mixing to obtain water phase mixture;
s3, emulsification and sterilization: adding the oil phase mixture obtained from S1 and the water phase mixture obtained from S2 into an emulsifying kettle for emulsification, and heating and sterilizing the mixture in the emulsification process to obtain a comprehensive mixture;
s4, homogenizing: adding the emulsified comprehensive mixture into a high-pressure homogenizer for homogenization treatment, adding water for melting probiotics, and adding the mixture into the homogenizer to dissolve the probiotics into the comprehensive mixture;
s5, freeze drying: freezing the homogenized mixture to 8 deg.C, filling and sealing, quickly freezing the mixture in a quick freezing warehouse, and freezing at-18 deg.C or below.
Preferably, in S2, the aqueous phase mixture is heated while being stirred to maintain the temperature at 55 to 65 ℃.
Preferably, in S3, the emulsification time is 30-35 minutes, the stirring speed is 150-250rpm during the emulsification process, the heating sterilization temperature is 140-150 ℃, and the sterilization time is controlled to be 2-3 minutes.
Preferably, in S4, the homogenizing treatment is carried out under a homogenizing pressure of 40MPa-50MPa for 10-15 min.
Preferably, in the step S4, the homogenization temperature is 20-25 ℃ during homogenization treatment, so that the phenomenon that the probiotics die due to high temperature can be avoided, and the survival rate of the probiotics is ensured.
The invention has the beneficial effects that:
1. the formula of the invention does not contain sucrose, so that the overall sweetness can be effectively reduced.
2. The invention adopts a specific proportion, and the yolk liquid is added into the cream, the added yolk liquid not only provides the cream with trace elements containing fat-soluble vitamins, monounsaturated fatty acid, phosphorus, iron and the like, but also can be used for strengthening bubbles in the cream when the cream is whipped, and provides skeleton support for the cream in the whipping process, and the bubbles of the cream can be effectively stabilized, so that the cream composition with moderate hardness and stable property is obtained.
3. The method has the advantages of simple raw materials, environmental protection, safety, stable process, high efficiency, low energy consumption and low cost, is very suitable for industrial production, and is convenient to popularize and use.
Detailed Description
The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. 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 following are specific examples of the present invention.
Example 1
A cream composition is composed of the following raw materials in parts by weight:
25 parts of vegetable oil, 40 parts of anhydrous cream, 10 parts of trehalose, 8 parts of glucose powder, 6 parts of yolk liquid, 5 parts of whey calcium, 3 parts of compound vitamin, 3 parts of probiotics, 1 part of emulsifier, 1 part of thickener, 1 part of salt and the balance of drinking water, wherein the emulsifier is prepared from mono-diglycerol fatty acid ester, polyglycerol fatty acid ester and sodium stearoyl lactate according to the weight ratio of 3: 2: 1 in a mass ratio; the thickening agent is prepared from sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the weight ratio of 3: 1: 2: 1, and mixing the components in a mass ratio.
A method for preparing a cream composition, comprising the steps of:
s1, oil phase mixing: dissolving vegetable oil, anhydrous cream, emulsifier, thickener and salt in drinking water, and stirring and mixing to obtain oil phase mixture;
s, mixing whipping milk 2 and water: dissolving egg yolk liquid, whey calcium, vitamin complex, trehalose and glucose powder in drinking water, and stirring and mixing to obtain water phase mixture; heating the aqueous phase mixture while stirring to maintain the temperature at 55 ℃;
s3, emulsification and sterilization: adding the oil phase mixture obtained from S1 and the water phase mixture obtained from S2 into an emulsifying kettle for emulsification, and heating and sterilizing the mixture in the emulsification process to obtain a comprehensive mixture; the emulsification time is 30 minutes, the stirring speed is 250rpm in the emulsification process, the heating sterilization temperature is 140 ℃, and the sterilization time is controlled to be 3 minutes;
s4, homogenizing: adding the emulsified comprehensive mixture into a high-pressure homogenizer for homogenization treatment, adding water into probiotics for melting, and then adding the probiotics into the homogenizer to dissolve the probiotics into the comprehensive mixture, wherein the homogenization temperature is 20 ℃, the homogenization pressure is 50Mpa, and the homogenization time is 13 minutes;
s5, freeze drying: freezing the homogenized mixture to 8 deg.C, filling and sealing, quickly freezing the mixture in a quick freezing warehouse, and freezing at-18 deg.C or below.
Example 2
A cream composition is composed of the following raw materials in parts by weight:
30 parts of vegetable oil, 50 parts of anhydrous cream, 8 parts of trehalose, 10 parts of glucose powder, 7 parts of yolk liquid, 4 parts of whey calcium, 4 parts of compound vitamin, 4 parts of probiotics, 2 parts of emulsifier, 1 part of thickener, 1.5 parts of salt and the balance of drinking water, wherein the emulsifier is composed of mono-diglycerol fatty acid ester, polyglycerol fatty acid ester and sodium stearoyl lactate according to the ratio of 3: 2: 1, the thickening agent is prepared by mixing sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the mass ratio of 3: 1: 2: 1, and mixing the components in a mass ratio.
A method for preparing a cream composition, comprising the steps of:
s1, oil phase mixing: dissolving vegetable oil, anhydrous cream, emulsifier, thickener and salt in drinking water, and stirring and mixing to obtain oil phase mixture;
s2, mixing water: dissolving egg yolk liquid, whey calcium, vitamin complex, trehalose and glucose powder in drinking water, and stirring and mixing to obtain water phase mixture; heating the water phase mixture while stirring to keep the temperature at 60 ℃;
s3, emulsification and sterilization: adding the oil phase mixture obtained from S1 and the water phase mixture obtained from S2 into an emulsifying kettle for emulsification, and heating and sterilizing the mixture in the emulsification process to obtain a comprehensive mixture; the emulsification time is 35 minutes, the stirring speed in the emulsification process is 200rpm, the heating sterilization temperature is 145 ℃, and the sterilization time is controlled to be 2 minutes;
s4, homogenizing: adding the emulsified comprehensive mixture into a high-pressure homogenizer for homogenization treatment, adding water for melting probiotics, and adding the mixture into the homogenizer to dissolve the probiotics into the comprehensive mixture; during homogenizing treatment, the homogenizing temperature is 22 ℃, the homogenizing pressure is 45Mpa, and the homogenizing time is 12 minutes;
s5, freeze drying: freezing the homogenized mixture to 8 deg.C, filling and sealing, quickly freezing the mixture in a quick freezing warehouse, and freezing at-18 deg.C or below.
Example 3:
a cream composition is composed of the following raw materials in parts by weight:
35 parts of vegetable oil, 45 parts of anhydrous cream, 12 parts of trehalose, 12 parts of glucose powder, 8 parts of yolk liquid, 6 parts of whey calcium, 5 parts of compound vitamin, 5 parts of probiotics, 2 parts of emulsifier, 2 parts of thickener, 2 parts of salt and the balance of drinking water, wherein the emulsifier is composed of mono-diglycerol fatty acid ester, polyglycerol fatty acid ester and sodium stearoyl lactate according to the weight ratio of 3: 2: 1, the thickening agent is prepared by mixing sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the mass ratio of 3: 1: 2: 1, and mixing the components in a mass ratio.
A method for preparing a cream composition, comprising the steps of:
s1, oil phase mixing: dissolving vegetable oil, anhydrous cream, emulsifier, thickener and salt in drinking water, and stirring and mixing to obtain oil phase mixture;
s2, mixing water: dissolving egg yolk liquid, whey calcium, vitamin complex, trehalose and glucose powder in drinking water, and stirring and mixing to obtain water phase mixture; heating the aqueous phase mixture while stirring to maintain the temperature at 65 ℃;
s3, emulsification and sterilization: adding the oil phase mixture obtained from S1 and the water phase mixture obtained from S2 into an emulsifying kettle for emulsification, and heating and sterilizing the mixture in the emulsification process to obtain a comprehensive mixture; the emulsification time is 45 minutes, the stirring speed in the emulsification process is 150rpm, the heating sterilization temperature is 150 ℃, and the sterilization time is controlled to be 2 minutes;
s4, homogenizing: adding the emulsified comprehensive mixture into a high-pressure homogenizer for homogenization treatment, adding water for melting probiotics, and adding the mixture into the homogenizer to dissolve the probiotics into the comprehensive mixture; homogenizing at 25 deg.C under 40MPa for 15 min;
s5, freeze drying: freezing the homogenized mixture to 8 deg.C, filling and sealing, quickly freezing the mixture in a quick freezing warehouse, and freezing at-18 deg.C or below.
100 volunteers aged 20-50 years were randomly selected to eat the cream compositions prepared in examples 1, 2 and 3, and the subjective evaluations of appearance, mouthfeel and viscosity of the three cream compositions were performed, and the evaluations were comprehensively tabulated, and the results are shown in the following table:
in summary, the following steps: the cream composition and the preparation method thereof provided by the invention have the advantages of simple preparation method, environmental protection, stable process, high efficiency and low cost, and the prepared cream composition has uniform texture, luster, no air holes, no surface cracks, fine and soft mouthfeel, is melted in the mouth, does not need to be chewed, has moderate sweetness and is convenient to eat.
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 (10)
1. The cream composition is characterized by comprising the following raw materials in parts by weight:
25-35 parts of vegetable oil, 30-50 parts of anhydrous cream, 8-12 parts of trehalose, 8-12 parts of glucose powder, 5-8 parts of egg yolk liquid, 3-8 parts of whey calcium, 2-5 parts of compound vitamin, 2-5 parts of probiotics, 1-3 parts of emulsifier, 0.5-2 parts of thickener, 1-2 parts of salt and the balance of drinking water.
2. The cream composition according to claim 1, comprising the following raw materials in parts by weight: 25 parts of vegetable oil, 40 parts of anhydrous cream, 10 parts of trehalose, 8 parts of glucose powder, 6 parts of yolk liquid, 5 parts of whey calcium, 3 parts of compound vitamin, 3 parts of probiotics, 1 part of emulsifier, 1 part of thickener, 1 part of salt and the balance of drinking water.
3. The cream composition according to claim 1, comprising the following raw materials in parts by weight: 30 parts of vegetable oil, 50 parts of anhydrous cream, 8 parts of trehalose, 10 parts of glucose powder, 7 parts of yolk liquid, 4 parts of whey calcium, 4 parts of compound vitamin, 4 parts of probiotics, 2 parts of emulsifier, 1 part of thickener, 1.5 parts of salt and the balance of drinking water.
4. The cream composition as claimed in claim 1, wherein the emulsifier is selected from the group consisting of mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, sodium stearoyl lactylate in a ratio of 3: 2: 1, and mixing the components in a mass ratio.
5. A creamer composition according to claim 1 wherein: the thickening agent is prepared from sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the weight ratio of 3: 1: 2: 1, and mixing the components in a mass ratio.
6. The method of claim 1, comprising the steps of:
s1, oil phase mixing: dissolving vegetable oil, anhydrous cream, emulsifier, thickener and salt in drinking water, and stirring and mixing to obtain oil phase mixture;
s2, mixing water: dissolving egg yolk liquid, whey calcium, vitamin complex, trehalose and glucose powder in drinking water, and stirring and mixing to obtain water phase mixture;
s3, emulsification and sterilization: adding the oil phase mixture obtained from S1 and the water phase mixture obtained from S2 into an emulsifying kettle for emulsification, and heating and sterilizing the mixture in the emulsification process to obtain a comprehensive mixture;
s4, homogenizing: adding the emulsified comprehensive mixture into a high-pressure homogenizer for homogenization treatment, adding water for melting probiotics, and adding the mixture into the homogenizer to dissolve the probiotics into the comprehensive mixture;
s5, freeze drying: freezing the homogenized mixture to 8 deg.C, filling and sealing, quickly freezing the mixture in a quick freezing warehouse, and freezing at-18 deg.C or below.
7. The cream composition of claim 6, wherein: in S2, the aqueous phase mixture is heated while being stirred to maintain the temperature at 55 to 65 ℃.
8. The method of preparing a cream composition according to claim 6, wherein: in S3, the emulsification time is 30-35 minutes, the stirring speed is 150-250rpm in the emulsification process, the heating sterilization temperature is 140-150 ℃, and the sterilization time is controlled to be 2-3 minutes.
9. The method of preparing a cream composition according to claim 6, wherein: s4, homogenizing under 40-50 MPa for 10-15 min.
10. The method of preparing a cream composition according to claim 6, wherein: in S4, when homogenizing, the homogenizing temperature is 20-25 ℃, so that the phenomenon that the probiotics die due to high temperature can be avoided, and the survival rate of the probiotics is ensured.
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| CN114223730A (en) * | 2021-12-21 | 2022-03-25 | 增城市金点食品有限公司 | Baking cream and preparation process thereof |
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| CN109169959A (en) * | 2018-09-30 | 2019-01-11 | 上海海融食品科技股份有限公司 | Plant butter cream composition and preparation method thereof |
| CN111616223A (en) * | 2020-06-08 | 2020-09-04 | 增城市金点食品有限公司 | Sucrose-free cream and vegetable fat mixed cream and preparation method thereof |
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| CN105580916A (en) * | 2015-12-17 | 2016-05-18 | 安庆职业技术学院 | Low-calorie probiotic compound pattern mounting cream and whipping method thereof |
| CN108514011A (en) * | 2018-04-08 | 2018-09-11 | 湖南艾达伦科技有限公司 | A kind of vanilla butter sauce and preparation method thereof |
| CN109169959A (en) * | 2018-09-30 | 2019-01-11 | 上海海融食品科技股份有限公司 | Plant butter cream composition and preparation method thereof |
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