CN113396987A - Fruity low-fat cream and preparation method and production equipment thereof - Google Patents
Fruity low-fat cream and preparation method and production equipment thereof Download PDFInfo
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- CN113396987A CN113396987A CN202110810354.2A CN202110810354A CN113396987A CN 113396987 A CN113396987 A CN 113396987A CN 202110810354 A CN202110810354 A CN 202110810354A CN 113396987 A CN113396987 A CN 113396987A
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Images
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
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- 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)
Abstract
A fruity low-fat cream and a preparation method and production equipment thereof relate to the field of food, and the fruity low-fat cream comprises raw materials which comprise the following components in percentage by mass: 98% of anhydrous cream, 0.4-0.6% of pectin, 0.6-1% of starch, 0.1-0.2% of agar, 0.05-0.1% of amylase, 0.1-0.3% of syrup and 0.05-0.1% of edible essence, wherein the edible essence is fruit-flavored oily concentrated essence, and the starch is corn starch or cassava starch. The invention optimizes the proportion of the traditional cream, the prepared cream has low heat and is easy to digest, the taste of the cream is improved, the shape retention of the cream is ensured, the price of the raw materials is moderate, and the cost is convenient to control.
Description
Technical Field
The invention relates to the field of food, in particular to low-fat cream.
Background
Butter is an important food material, is an indispensable basic raw material in western-style meals and western-style fast food, is a condiment used for coating on a dining seat, is a basic raw material in the food industry, and is used in the baked food industries of cakes, candies, beverages, ice cream, bread and the like.
The fat content of common cream is up to more than 50 percent, human hair is easy to be fat after eating the cream, vast women loving beauty do not like the cream, the cream content is lower than 30 percent, the stability is poor, the consistency is low, the cream is not suitable for cakes and ice cream, and the existing thickener can only realize the thickening effect of the cream with high fat content.
Need stir it with equipment during low fat cream production, guarantee each component raw materials misce bene, the preliminary bubble of formula cream is taken out simultaneously, but current low fat cream production facility has the stirring inhomogeneous when carrying out low fat cream production, and stirs the condition that efficiency is lower, and current equipment does not have better safeguard measure to itself simultaneously, and the vibrations that the during operation produced make equipment break down easily.
Disclosure of Invention
The invention aims to provide a fruity low-fat cream production device to solve the technical problems.
The invention aims to provide fruity low-fat cream produced by fruity low-fat cream production equipment.
The invention also aims to provide a preparation method of the fruity low-fat cream, and the fruity low-fat cream is produced by a fruity low-fat cream production device.
In order to solve the technical problems, the invention adopts the following technical scheme:
the fruity low-fat cream comprises raw materials, wherein the raw materials comprise the following components in percentage by mass: 98 percent of anhydrous cream, 0.4 to 0.6 percent of pectin, 0.6 to 1 percent of starch, 0.1 to 0.2 percent of agar, 0.05 to 0.1 percent of amylase, 0.1 to 0.3 percent of syrup and 0.05 to 0.1 percent of edible essence.
Preferably: the edible essence is fruit-flavored oily concentrated essence, the starch is corn starch or cassava starch, and the pectin is low-ester pectin.
A method for preparing fruity low-fat cream comprises the following steps;
A. centrifugally separating anhydrous cream to obtain low-fat dilute cream with 20-30% of fat mass;
B. adding starch and amylase into distilled water at 70-75 ℃ for gelatinization to obtain a pasty solution;
C. putting the pasty solution and low-fat cream into a stirrer, stirring and mixing, sequentially adding pectin, agar, syrup and edible essence during stirring, and stirring for 15-20 minutes;
D. and (4) placing the stirred finished product into a quenching pipe for rapid cooling, and then filling.
Preferably; the stirring time in the step C is 15-20 minutes, and the temperature of the raw materials is controlled to be 80-100 ℃ during stirring.
Production equipment of fruity low-fat cream comprises a stirring tank, wherein a stirring rod is arranged inside the stirring tank, the top end of the stirring rod penetrates through the stirring tank and extends to the outside of the stirring tank, an inclined hole matched with the stirring rod is formed in the side face of the stirring tank, a motor is fixed on the left side of the stirring tank through a mounting seat, a driving wheel A is fixed on an output shaft of the motor, a driving wheel B is fixed on the surface of the top end of the stirring rod, and the driving wheel A and the driving wheel B are in transmission connection through a transmission belt;
the stirring rod is a hollow tubular body and is arranged in an inclined manner, stirring blades are fixed on the surface of the stirring rod, air holes are formed in the surface of the stirring rod, an air pump is arranged at the top of the stirring tank, and the output end of the air pump is communicated with the top end of the stirring rod through an air hose and a pipe connector.
Preferably: the stirring blades are arc-shaped and evenly distributed on the surface of the stirring rod, and the stirring blades are combined into a sphere.
Preferably: an electric steam generator is arranged at the bottom of the left side of the stirring tank, and the output end of the electric steam generator is communicated with the air inlet of the air pump through a connecting pipe.
Preferably: the top of agitator tank is provided with the feed nozzle to the inside of feed nozzle is provided with solenoid valve B the bottom of agitator tank is provided with ejection of compact mouth to the inside of ejection of compact mouth all is provided with solenoid valve A, the bottom intercommunication of ejection of compact mouth has ejection of compact hose.
Preferably: the joint of puddler and agitator tank is provided with seal ring, the both sides of agitator tank inner wall bottom all are provided with three hornblocks, the both sides of agitator tank bottom all are fixed with the supporting seat to the bottom of supporting seat is provided with the backing plate.
Preferably: the supporting seat comprises a base and a panel, the base is fixed at the top of the base plate, mounting grooves are formed in the two sides of the base, mounting blocks matched with the mounting grooves are fixed on the inner sides of the panel, the panel is movably connected with the base through the mounting grooves and the mounting blocks, a telescopic rod is fixed at the top of the base, a spring is sleeved on the surface of the telescopic rod, and the top end of the telescopic rod is fixedly connected with the bottom of the panel.
The invention has the beneficial effects that:
1. the invention optimizes the proportion of the traditional cream, the prepared cream has low heat and is easy to digest, the taste of the cream is improved, the shape retention of the cream is ensured, the price of raw materials is moderate, and the cost is convenient to control.
2. According to the invention, the collision frequency between materials can be increased by inflating the air holes into the raw materials, so that the stirring efficiency is improved, the stirring time is shortened, and compared with the traditional stirring blades, the stirring blades distributed in a spherical shape reduce the stirring resistance and indirectly improve the stirring efficiency.
3. According to the invention, the base and the panel are movably connected, and the telescopic rod and the spring are arranged between the base and the panel, so that the supporting seat has certain buffering and damping capacity, the vibration generated when the motor works can be effectively relieved, and the equipment is effectively protected.
4. According to the invention, the electric steam generator is arranged at the bottom of the left side of the stirring tank, and the output end of the electric steam generator is communicated with the air inlet of the air pump through the connecting pipe, so that raw materials can be uniformly heated, and the processing temperature is ensured.
Drawings
FIG. 1 is a schematic front sectional view of the present invention;
FIG. 2 is an enlarged view of a portion of the invention at A in FIG. 1;
FIG. 3 is a schematic structural view of the air holes and the stirring vanes of the present invention;
FIG. 4 is an external view of the present invention;
FIG. 5 is a schematic structural view of the supporting base of the present invention.
Reference numerals: 1. a stirring tank; 2. a stirring rod; 3. a motor; 4. air holes; 5. an air pump; 6. a gas hose; 7. stirring blades; 8. a feed nozzle; 9. a discharging nozzle; 10. an electromagnetic valve A; 11. a supporting seat; 111. a supporting seat; 112. a panel; 113. mounting blocks; 114. mounting grooves; 115. a telescopic rod; 116. a spring; 12. a base plate; 13. a solenoid valve B; 14. an inclined hole; 15. a sealing gasket; 16. a transmission wheel A; 17 a belt; 18 drive wheel B; 19. a pipe connector; 20. a discharge hose; 21. a triangular block; 22. (ii) a 23. And (4) connecting the pipes.
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 specific embodiments and the attached drawings, but the following embodiments are only the 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.
Specific embodiments of the present invention are described below with reference to the accompanying drawings.
The fruity low-fat cream comprises raw materials, wherein the raw materials comprise the following components in percentage by mass: 98 percent of anhydrous cream, 0.4 to 0.6 percent of pectin, 0.6 to 1 percent of starch, 0.1 to 0.2 percent of agar, 0.05 to 0.1 percent of amylase, 0.1 to 0.3 percent of syrup and 0.05 to 0.1 percent of edible essence,
the pectin adopts low-ester pectin, the edible essence is fruit-flavored oily concentrated essence, the essence adopts natural equivalent essence, some components in the natural equivalent essence are not directly extracted from natural materials, but the chemical structure and the chemical properties of the natural equivalent essence are the same as those of naturally existing substances, so the essence is also safe, the price of the natural equivalent essence is lower than that of the natural essence, and the natural equivalent essence can be divided into a monomer essence separated from plant essential oil and a synthetic monomer essence obtained by chemical reaction and refining operation; the separation of perfume is achieved by using the difference of physical and chemical properties between the components in the essential oil, and using chemical unit operations such as rectification, extraction, crystallization, absorption, etc., or by using the difference of physical properties between the product and other components in the system, wherein a specific functional group contained in a certain component in the essential oil can react with a certain reagent, and the product can be separated by using the difference of physical properties between the product and other components in the system, such as: the male swathenal in the male swathe fulvic oil can be separated from a system after reaction after the addition of sulfurous acid; extracting eugenol from oleum Caryophylli with alkali solution; alcohols can be subjected to esterification reaction with boric acid to generate boric acid ester, and the boric acid ester is separated from a material system; synthetic perfumes are organic compounds with fragrance and definite chemical structures synthesized by chemical reactions by taking various compounds as raw materials. Through studies on the structure and fragrance relationship among perfume compounds, it was found that various groups such as hydroxyl group (mono-OH), carbonyl group (mono-C — O), aldehyde group (mono-CHO), carboxyl group (mono-COOH), ether group (mono-CONH 2), ester group (mono-COOR), phenyl group (C6H5 —), nitro group (mono-NO 3), nitroso group (mono-NO 2), amide group (mono-CONH 2), cyano group (mono-CN), thiocyano group (S-CN), and lactone have various fragrances.
The starch is corn starch or cassava starch, the corn starch is the starch with the largest supply quantity in the market, the viscosity is lower than that of potato starch, the price is lower, the cost can be controlled better, the cassava starch is characterized by strong viscosity, and the processed food has beautiful color and luster, good taste and moderate price.
Example 1
Centrifuging anhydrous cream to obtain low-fat anhydrous cream, weighing 10 kg of low-fat anhydrous cream, 0.4 kg of pectin, 0.6 kg of corn starch, 0.1 kg of agar, 0.05 kg of amylase, 0.06 kg of syrup and 0.05 kg of natural strawberry flavor-identical edible essence, sequentially adding the raw materials into a container, heating, stirring and uniformly mixing to obtain the finished strawberry flavor low-fat cream.
Example 2
Centrifuging anhydrous cream to obtain low-fat anhydrous cream, weighing 10 kg of low-fat anhydrous cream, 0.4 kg of pectin, 1 kg of tapioca starch, 0.2 kg of agar, 0.1 kg of amylase, 0.1 kg of syrup and 0.1 kg of natural and equivalent apple-flavor edible essence, sequentially adding the raw materials into a container, heating, stirring and uniformly mixing to obtain the finished apple-flavor low-fat cream.
The mass ratio of syrup in cream can directly influence the sweetness of the jam, the higher the mass ratio of syrup is, the sweeter the jam is, the mass ratio of agar, pectin and starch is related to the viscosity of the cream and the mouthfeel, the mass ratio is high, the higher the viscosity of the jam is, the mouthfeel is different, different types of starch can influence the beautiful color and the mouthfeel, the content of amylase can influence the bulkiness of the cream, the content of amylase is high, the starch reaction is quicker and more thorough, the cream is more fluffy, and the mouthfeel is better.
Production equipment of fruity low-fat cream comprises a stirring tank 1, wherein a stirring rod 2 is arranged inside the stirring tank 1, the top end of the stirring rod 2 penetrates through and extends to the outside of the stirring tank 1, a motor 3 is fixed on the left side of the stirring tank 1 through a mounting seat, and the motor 3 is in transmission connection with the stirring rod 2 through a transmission belt and a transmission wheel;
the stirring rod 2 is a hollow tubular body and is arranged in an inclined manner, the surface of the stirring rod 2 is fixed with the stirring blades 7, the stirring rod 2 is arranged in an inclined manner, the space at the top of the stirring tank can not be occupied, the installation of a feeding mechanism is convenient, when the raw materials in the stirring tank 1 are less, the stirring rod 2 and the stirring blades 7 have larger contact areas with the raw materials, the stirring efficiency is ensured, the surface of the stirring rod 2 is provided with air holes 4, the top of the stirring tank 1 is provided with an air pump 5, the output end of the air pump 5 is communicated with the top end of the stirring rod 2 through an air hose 6, the stirring blades 7 are in an arc shape and are uniformly distributed on the surface of the stirring rod 2, the stirring blades 7 are combined into a sphere, the collision frequency between the materials can be increased by inflating the air holes into the raw materials 4, the stirring efficiency is improved, the stirring time is shortened, and the stirring blades distributed in a spherical manner are compared with the traditional stirring blades, the stirring resistance is reduced, and the stirring efficiency is indirectly improved;
the left bottom of agitator tank 1 is provided with electric steam generator 22, and electric steam generator 22's output is linked together through connecting pipe 23 and 5 air inlets of air pump, electric steam generator 22 is prior art, its performance is comparatively perfect, can produce the temperature of steam through the regulation pressure control, in this application, control steam is 80 to 100 ℃, steam passes through air pump 5 and inflates to 4 raw materialss inside through the gas pocket, not only can increase the collision frequency between the material, and then improve stirring efficiency, can also make the raw materials can thermally equivalent, guarantee the process temperature.
A feeding nozzle 8 is arranged at the top of the stirring tank 1, a discharging nozzle 9 is arranged at the bottom of the stirring tank 1, electromagnetic valves A10 are arranged in the feeding nozzle 8 and the discharging nozzle 9, supporting seats 11 are fixed on two sides of the bottom of the stirring tank 1, and a backing plate 12 is arranged at the bottom of each supporting seat 11;
a sealing washer 15 is arranged at the joint of the stirring rod 2 and the stirring tank 1, so that the air tightness of the stirring tank 1 is improved, triangular blocks 21 are arranged on two sides of the bottom of the inner wall of the stirring tank 1, the arrangement of the triangular blocks is convenient for the installation of the stirring rod 2, and meanwhile, the arrangement of the inclined planes of the triangular blocks 21 can facilitate the blanking and improve the blanking efficiency;
The viscosity of the cream is directly influenced by the contents of pectin, starch and agar in the cream, the higher the ratio of pectin, starch and agar is, the higher the viscosity of the cream is, the output power of an air pump needs to be adjusted according to the viscosity of the cream in specific use, when the adding amount of pectin, starch and agar is higher, the viscosity of the cream is higher, the stirring resistance is higher, the mixing efficiency is lower, the output power of the air pump needs to be improved at the moment, the air flow with higher pressure is used for inflating the raw material through air holes to increase the collision frequency between materials, the stirring efficiency is further improved, and the output power of the air pump can be properly reduced when the adding amount of pectin, starch and agar is lower correspondingly.
A method for preparing fruity low-fat cream comprises the following steps;
sequentially weighing anhydrous cream, pectin, starch, agar, amylase, syrup and fruity oily concentrated essence according to the mass ratio of the raw materials, and then centrifugally separating the anhydrous cream to obtain low-fat cream with the fat mass content of 20-30%; adding starch and amylase into distilled water at 70-75 ℃ for gelatinization to obtain a pasty solution; putting the pasty solution and low-fat cream into a stirring tank 1, then starting a motor 3 to drive 2 stirring blades 7 of a stirring rod to rotate, stirring and mixing the pasty solution and the low-fat cream, sequentially adding pectin, agar, syrup and edible essence in the stirring process, stirring, simultaneously starting an air pump 5, injecting air into the raw materials by the air pump through air holes 4 on the stirring rod 2, stirring for 15-20 minutes, and after stirring, starting an electromagnetic valve A in a discharge nozzle to discharge the stirred raw materials; put into the rapid cooling back of quench pipe with stirring the finished product, carry out the filling, aerify through the gas pocket to raw materials inside and can increase the collision frequency between the material, and then improve stirring efficiency, shorten the churning time, the stirring leaf that forms spherical distribution compares in traditional stirring leaf, reduce the stirring resistance, indirect improvement stirring efficiency, through setting up base and panel into swing joint, and set up telescopic link and spring between base and panel, make the supporting seat have certain buffering shock-absorbing capacity, can effectively alleviate the vibrations that the motor during operation produced, effective protective apparatus.
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. A fruity low-fat cream comprises raw materials and is characterized in that; the raw materials comprise the following components in percentage by mass: 98 percent of anhydrous cream, 0.4 to 0.6 percent of pectin, 0.6 to 1 percent of starch, 0.1 to 0.2 percent of agar, 0.05 to 0.1 percent of amylase, 0.1 to 0.3 percent of syrup and 0.05 to 0.1 percent of edible essence.
2. The fruity, low-fat cream according to claim 1, wherein: the edible essence is fruit-flavored oily concentrated essence, the starch is corn starch or cassava starch, and the pectin is low-ester pectin.
3. A method for preparing fruity low-fat cream comprises the following steps;
A. centrifugally separating anhydrous cream to obtain low-fat dilute cream with 20-30% of fat mass;
B. adding starch and amylase into distilled water at 70-75 ℃ for gelatinization to obtain a pasty solution;
C. putting the pasty solution and low-fat cream into a stirrer, stirring and mixing, and sequentially adding pectin, agar, syrup and edible essence during stirring and stirring;
D. and (4) placing the stirred finished product into a quenching pipe for rapid cooling, and then filling.
4. The method of preparing a fruity, low-fat cream according to claim 3, wherein: the method is characterized in that: the stirring time in the step C is 15-20 minutes, and the temperature of the raw materials is controlled to be 80-100 ℃ during stirring.
5. A production facility of fruity low fat cream, includes agitator tank (1), its characterized in that: a stirring rod (2) is arranged in the stirring tank (1), the top end of the stirring rod (2) penetrates through the stirring tank (1) and extends to the outside of the stirring tank (1), an inclined hole (14) matched with the stirring rod (2) is formed in the side surface of the stirring tank (1), a motor (3) is fixed on the left side of the stirring tank (1) through a mounting seat, a driving wheel A (16) is fixed on an output shaft of the motor (3), a driving wheel B (18) is fixed on the surface of the top end of the stirring rod (2), and the driving wheel B (18) of the driving wheel A (16) is in transmission connection through a driving belt (17);
the stirring rod (2) is a hollow tubular body and is arranged in an inclined manner, stirring blades (7) are fixed on the surface of the stirring rod (2), air holes (4) are formed in the surface of the stirring rod (2), an air pump (5) is arranged at the top of the stirring tank (1), and the output end of the air pump (5) is communicated with the top end of the stirring rod (2) through an air hose (6) and a pipe connector (19).
6. The apparatus for producing a fruity, low-fat cream according to claim 5, wherein: the stirring blades (7) are arc-shaped and evenly distributed on the surface of the stirring rod (2), and the stirring blades (7) are combined into a sphere.
7. The apparatus for producing a fruity, low-fat cream according to claim 1, wherein: an electric steam generator (22) is arranged at the bottom of the left side of the stirring tank (1), and the output end of the electric steam generator (22) is communicated with the air inlet of the air pump (5) through a connecting pipe (23).
8. The apparatus for producing a fruity, low-fat cream according to claim 5, wherein: the top of agitator tank (1) is provided with feed inlet (8) to the inside of feed inlet (8) is provided with solenoid valve B (13) the bottom of agitator tank (1) is provided with ejection of compact mouth (9) to the inside of ejection of compact mouth (9) all is provided with solenoid valve A (10), the bottom intercommunication of ejection of compact mouth (9) has ejection of compact hose (20).
9. The apparatus for producing a fruity, low-fat cream according to claim 5, wherein: the utility model discloses a stirring tank, including agitator arm (2), agitator tank (1), both sides of agitator arm (2) and agitator tank (1) are all provided with three hornblocks (21), the both sides of agitator tank (1) bottom all are fixed with supporting seat (11) to the bottom of supporting seat (11) is provided with backing plate (12).
10. The apparatus for producing a fruity, low-fat cream according to claim 9, wherein: the supporting seat (11) comprises a base (111) and a panel (112), the base (111) is fixed at the top of the cushion plate (12), mounting grooves (114) are formed in two sides of the base (111), mounting blocks (113) matched with the mounting grooves (114) are fixed on the inner side of the panel (112), the panel (112) is movably connected with the base (111) through the mounting grooves (114) and the mounting blocks (113), an expansion rod (115) is fixed at the top of the base (111), a spring (116) is sleeved on the surface of the expansion rod (115), and the top end of the expansion rod (115) is fixedly connected with the bottom of the panel (112).
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| CN202110810354.2A CN113396987A (en) | 2021-07-19 | 2021-07-19 | Fruity low-fat cream and preparation method and production equipment thereof |
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| CN115651273A (en) * | 2022-12-12 | 2023-01-31 | 河南佳林新材料有限公司 | Corn starch-based degradable material for food packaging box and manufacturing device thereof |
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Inventor after: Huang Haihu Inventor after: Cao Jian Inventor before: Huang Haihu Inventor before: Ye Jinyu |
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Application publication date: 20210917 |