CN114246224A - Preparation method of normal-temperature non-hydrogenated vegetable butter cream - Google Patents
Preparation method of normal-temperature non-hydrogenated vegetable butter cream Download PDFInfo
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- CN114246224A CN114246224A CN202111586234.5A CN202111586234A CN114246224A CN 114246224 A CN114246224 A CN 114246224A CN 202111586234 A CN202111586234 A CN 202111586234A CN 114246224 A CN114246224 A CN 114246224A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- QHZLMUACJMDIAE-UHFFFAOYSA-N 1-monopalmitoylglycerol Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013365 dairy product Nutrition 0.000 claims abstract description 24
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 12
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 12
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000002191 fatty alcohols Chemical class 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 8
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims abstract description 8
- 235000019799 monosodium phosphate Nutrition 0.000 claims abstract description 8
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- 102000011632 Caseins Human genes 0.000 claims abstract description 6
- 108010076119 Caseins Proteins 0.000 claims abstract description 6
- 229920002907 Guar gum Polymers 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
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- 229960002154 guar gum Drugs 0.000 claims abstract description 6
- BXWNKGSJHAJOGX-UHFFFAOYSA-N hexadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCO BXWNKGSJHAJOGX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
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- 238000010438 heat treatment Methods 0.000 claims abstract description 5
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- 230000001954 sterilising effect Effects 0.000 claims description 5
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- 235000013305 food Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 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
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- 238000010009 beating Methods 0.000 abstract description 3
- 235000019871 vegetable fat Nutrition 0.000 abstract description 2
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- 239000006260 foam Substances 0.000 description 3
- 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 description 2
- 230000002776 aggregation Effects 0.000 description 2
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- 238000005054 agglomeration Methods 0.000 description 1
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- 238000009924 canning Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
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- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
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- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a preparation method of normal-temperature non-hydrogenated vegetable fat cream, belonging to the technical field of cream products. The method for preparing normal-temperature non-hydrogenated vegetable butter cream comprises the following steps: (1) mixing fatty alcohol or monoglyceride and palm kernel oil stearin, and heating to obtain base oil; then adding an emulsifier into the base oil for emulsification to obtain an oil phase mixture; wherein the fatty alcohol or monoglyceride comprises one or two of cetyl alcohol and monopalmitin; (2) dissolving white granulated sugar, syrup, sodium caseinate, xanthan gum, guar gum, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium sorbate and edible essence in water to obtain a water-phase mixture; (3) and uniformly mixing the oil phase mixture and the water phase mixture, and homogenizing to obtain the normal-temperature non-hydrogenated vegetable butter cream. The normal-temperature non-dairy cream greatly solves the problem of no deformation caused by beating at normal temperature, and has the same property with the non-dairy cream obtained by the traditional low-temperature mode.
Description
Technical Field
The invention relates to a preparation method of normal-temperature non-hydrogenated vegetable fat cream, belonging to the technical field of cream products.
Background
Non-dairy cream is a kind of oil-in-water (O/W) type emulsion made of protein, emulsifier, saccharide and oil, etc. and is formed into product with foam structure after being whipped. Such emulsions can only be in a metastable state between stable and unstable: remains metastable at rest and is susceptible to destabilization under whipping conditions, forming a complex foam structure of protein-stabilized emulsion and partially coalesced network of fat globules to stabilize gas bubbles. The requirement of this kind of emulsion is that the triglyceride crystal at the oil-water interface punctures the interface film and penetrates into another fat ball to form a crystal network structure with certain mechanical property, and partial aggregation occurs, so as to achieve the function of stabilizing bubbles for a long time.
Currently, such emulsions are stored at low temperatures (typically 4 ℃) for a period of time to form a fat crystal network. The cold chain form is required in the processes of storage, transportation and sale, the cost of the product is greatly increased, and a large amount of energy is consumed, so that the development theme of energy conservation and environmental protection is not met. In addition, repeated thawing and freezing can be caused due to the fluctuation of freezing temperature in the process of storage or transportation, emulsion instability phenomena such as oil-water separation, agglomeration and the like are easy to occur, and the product quality is seriously influenced. In addition, considering the influence of the making condition and the distribution mode of the decorated cake, the foam system of the whipped aerated non-dairy cream has high temperature stability, and the cream can keep the stable internal organization state under the condition of the fluctuation of the environmental temperature. If the cream is stored and transported at normal temperature, the cream can bring rich profits to production enterprises and improve the product stability of the cream in severe environment. However, no relevant report exists at present.
Disclosure of Invention
[ problem ] to
Although there are many documents relating to non-dairy cream at home and abroad, research on the conventional low-temperature non-dairy cream and the normal-temperature non-dairy cream is almost blank.
[ solution ]
In order to solve the problems, the palm kernel oil stearin extract added with fatty alcohol or monoglyceride is used as base oil, and is combined with other components to realize the preparation of the normal-temperature non-hydrogenated vegetable butter. The base oil adopted by the invention does not contain hydrogenated vegetable oil, and the prepared normal-temperature non-hydrogenated vegetable butter cream does not need refrigeration, is stored at normal temperature in the whole process, can greatly reduce the storage and transportation cost, and improves the stability.
The first purpose of the invention is to provide a method for preparing normal-temperature non-hydrogenated vegetable butter cream, which comprises the following steps:
(1) preparation of oil phase mixture
Mixing fatty alcohol or monoglyceride and palm kernel oil stearin, and heating to obtain base oil; then adding an emulsifier into the base oil for emulsification to obtain an oil phase mixture; wherein the fatty alcohol or monoglyceride comprises one or two of cetyl alcohol and monopalmitin;
(2) preparation of aqueous phase mixture:
dissolving white granulated sugar, syrup, sodium caseinate, xanthan gum, guar gum, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium sorbate and edible essence in water to obtain a water-phase mixture;
(3) preparation of normal temperature non-hydrogenated vegetable butter cream
And (3) uniformly mixing the oil phase mixture obtained in the step (1) and the water phase mixture obtained in the step (2), and homogenizing to obtain the normal-temperature non-hydrogenated vegetable butter.
In one embodiment of the invention, the method for preparing the normal-temperature non-hydrogenated vegetable butter cream comprises the following raw materials in percentage by mass (%): palm kernel oil 22.0-27.0 of stearin, 0.1-0.3 of emulsifier, 15.0-17.0 of white granulated sugar, 2.0-5.0 of syrup, 1.0-3.0 of sodium caseinate, 0.1-0.2 of xanthan gum, 0.1-0.2 of guar gum, 0.2-0.4 of sodium dihydrogen phosphate, 0.2-0.4 of disodium hydrogen phosphate, 0.02-0.03 of potassium sorbate, 0.01-0.02 of edible essence and the balance of water.
In one embodiment of the invention, the fatty alcohol or monoglyceride in step (1) is added in an amount of 2-8% by mass of the palm kernel oil stearin.
In one embodiment of the present invention, the heating temperature in step (1) is 80 to 90 ℃, more preferably 85 ℃.
In one embodiment of the present invention, the emulsifier in step (1) comprises any one or more of polyglycerol ester, sucrose ester or sodium stearoyl lactylate.
In one embodiment of the present invention, the syrup in step (2) is glucose syrup.
In one embodiment of the present invention, the disodium hydrogen phosphate and the sodium dihydrogen phosphate in step (2) are anhydrous disodium hydrogen phosphate and anhydrous sodium dihydrogen phosphate.
In one embodiment of the present invention, the step (2) of uniformly mixing is performed by stirring at 400-600rpm/min at 80-90 ℃ for 40-60 min.
In one embodiment of the present invention, the homogenization in step (3) is performed 2 times at 20MPa to 30 MPa.
In one embodiment of the invention, the method for preparing the normal-temperature non-hydrogenated vegetable butter cream further needs to be subjected to ultrahigh-temperature instantaneous sterilization and aseptic filling after homogenization; the ultrahigh-temperature instant sterilization is performed for 8-12s at the temperature of 145-155 ℃.
In one embodiment of the invention, the normal-temperature non-hydrogenated dairy cream needs to be stored in a shady and cool place in the dark.
The second purpose of the invention is the normal-temperature non-hydrogenated vegetable butter cream prepared by the method.
The third purpose of the invention is to apply the normal-temperature non-hydrogenated vegetable butter cream in the field of food.
In one embodiment of the invention, the use is for preparing a cake.
[ advantageous effects ]
(1) The normal-temperature non-hydrogenated vegetable butter cream prepared by the invention has certain plasticity, the solid content is more than 80% before 25 ℃, and the solid content rapidly decreases after exceeding 25 ℃, so that the product has good mouth-melting property; the crystal form is good beta', and the crystal contains more needle-shaped crystals.
(2) The invention adopts the base oil obtained by mixing the fatty alcohol or the monoglyceride to prepare the normal-temperature non-dairy cream, greatly improves the problem of no deformation under the normal-temperature condition, and has the same property with that obtained by the traditional low-temperature mode.
Drawings
FIG. 1 is a 24h bowl evaluation.
Figure 2 is a 24h cake smear evaluation.
Fig. 3 shows the whipped picture, the mounted picture, the microstructure of the bubbles under a normal optical microscope and the microstructure of the bubble network under a polarized light microscope of the whipped non-dairy cream of comparative example 1, comparative example 2 and example 1.
FIG. 4 is a piping diagram of the whipped cream stored at normal temperature in comparative example 3.
FIG. 5 is a polarization microscopic image of crystals after the non-dairy cream base oil is crystallized for 24 hours at 20 ℃; wherein a is a polarization microscopic image of palm kernel oil stearin crystallized for 24 hours at 4 ℃; b is a polarizing microscopic image of palm kernel oil stearin crystallized at 20 ℃ for 24 hours; c is a polarization microscopic image of the non-dairy cream of example 1 crystallized at 20 ℃ for 24 h; d is a polarization microscopic image of the non-dairy cream of comparative example 3 crystallized at 20 ℃ for 24 hours.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
The test method comprises the following steps:
1. beating times:
using a 100mL dry wide-mouth bowl, the non-whipped non-dairy cream emulsion was filled and weighed, whipped non-dairy cream (note that no air bubbles were mixed) was carefully filled in the same wide-mouth bowl, after filling, excess cream was scraped off with a spatula and weighed, and the whipping factor was calculated according to the following formula (1),
in the formula: x is the beating times, and the unit is times; m0The mass of the empty bowl is gram; m1The total mass of the whipped non-dairy cream sample and the bowl is gram; m2Is the total mass of the emulsion and the bowl, and the unit is gram;
2. the time of issuance is as follows: when the soft peak appears in the product, the hitting time is the hitting time.
3. Stability of the star flower: filling the whipped cream into a prepared decorating bag, recording the room temperature, mounting the star-shaped flower once every 10 minutes at the room temperature until the star-shaped flower is unstable, and recording the time to obtain the stability result of the star-shaped flower;
4. 24h bowl evaluation: trowelling the whipped cream along one side of the bowl by using a spatula to make the surface smooth, wherein the volume of the trowelled cream is about 1/3 of the bowl, as shown in figure 1, and observing the surface roughness, the crack degree and the slump degree of the trowelled cream after the trowelled cream is stored in a shade place for 24 hours;
5. evaluation of cake smearing for 24 h: smearing the whipped cream on the surface of the cake with a spatula, mounting 2-4 star-shaped flowers on the surface of the cake as shown in figure 2, storing in shade for 24 hours, and observing the surface roughness, the crack degree and the slump degree.
6. Microstructure of cream bubbles:
a small amount of whipped cream was transferred onto a glass slide, a 1mm thick cover glass was placed on each of the left and right sides of the cream (to ensure the thickness of the cream in the center of the glass slide was uniform), the cream was pressed against the cream with a 1cm × 1cm cover glass, and the shape (size, shape, etc.) of the cream bubbles was observed with an optical microscope (objective lens 10 ×, eyepiece 10 ×).
Example 1
A method for preparing normal-temperature non-hydrogenated vegetable butter cream comprises the following steps:
(1) mixing 7.5g of monopalmitin and 250g of palm kernel oil stearin, and heating to 85 ℃ to obtain base oil; then adding 1g of polyglycerol ester and 1g of sodium stearoyl lactate into base oil, and stirring at 300rpm for 30min to obtain an oil phase mixture;
(2) dissolving 155g of white granulated sugar, 30g of glucose syrup, 15g of sodium caseinate, 2g of xanthan gum, 1g of guar gum, 3g of anhydrous sodium dihydrogen phosphate, 3g of anhydrous disodium hydrogen phosphate, 0.25g of potassium sorbate and 0.20g of edible essence in 538.55g of water to obtain an aqueous phase mixture;
(3) stirring the oil phase mixture obtained in the step (1) and the water phase mixture obtained in the step (2) at 85 ℃ at the speed of 500rpm/min for 60min, homogenizing (20MPa) twice, carrying out ultrahigh-temperature instantaneous sterilization (150 ℃, 10s) on the emulsion, and carrying out aseptic filling to obtain the normal-temperature non-hydrogenated non-dairy cream before whipping; and finally storing in a shady and cool place.
Example 2
The amount of monopalmitin in example 1 was adjusted to 10 g or 12.5g, and the rest was the same as in example 1, to obtain non-hydrogenated non-dairy cream at room temperature.
The obtained normal-temperature non-hydrogenated vegetable butter cream is subjected to a butter whipping test, and the test result is as follows:
table 1 test results for examples 1 and 2
Comparative example 1
The conventional method for preparing low-temperature storage cream is as in example 1, except that the addition of monopalmitin is omitted, and after canning, the cream is frozen at-18 deg.C and aged at 4 deg.C for 24h before use.
The aged, low-temperature stored cream in the conventional manner was tested, and the test results were as follows:
the whipping multiple is 3.1, the whipping time is 5min, the stability of the star-shaped flower is 40min, the taste is good, and the bowl-shaped cake are well structured after being smeared for 24 h; it can be seen that the normal temperature non-dairy cream prepared in examples 1 and 2 can achieve the effect equivalent to the non-dairy cream stored at low temperature.
Comparative example 2
The monopalmitin in example 1 was omitted, and a non-dairy cream stored at room temperature was obtained in the same manner as in example 1.
The non-dairy creams of example 1, comparative example 1 and comparative example 2 were tested, and the test results are shown in fig. 3:
as can be seen from fig. 3: the whipped star of the non-dairy cream of example 1 showed better stiffness and reached an appearance similar to that of the conventional low temperature cream (comparative example 1); the traditional low-temperature non-dairy cream forms a complete net structure, and bubbles in the cream are uniformly distributed, are more in quantity and are moderate in size. The normal temperature cream (comparative example 2) without monopalmitin had a wider network, liquid flowed inside, and the bubbles in the cream were not uniformly distributed, in small amounts, and in different sizes. While the network in the normal temperature cream of example 1 is narrowed, the rigidity is increased, the flowing liquid is not easy to observe, the internal bubbles are uniformly distributed, the number is large, the size is moderate, and the microstructure is similar to that of the traditional low temperature cream.
Comparative example 3
Vegetable butter was obtained in the same manner as in example 1 except that the monopalmitin in example 1 was changed to a long-chain fatty acid ester (carnauba wax).
The test results were as follows:
as can be seen from fig. 4: compared with cream without monopalmitin, the cream has obviously raised stiffness, high viscosity, and rough appearance.
As can be seen from fig. 5: the addition of monopalmitin alters the crystal morphology of palm kernel oil stearin. The addition of the monopalmitin enables the base oil to generate fine needle crystals, and the crystal form of the base oil added with the monopalmitin at 20 ℃ is consistent with that of the base oil without the monopalmitin at 4 ℃, so that the addition of the monopalmitin can overcome the difference caused by different storage temperatures.
Claims (10)
1. A method for preparing normal-temperature non-hydrogenated vegetable butter cream is characterized by comprising the following steps:
(1) preparation of oil phase mixture
Mixing fatty alcohol or monoglyceride and palm kernel oil stearin, and heating to obtain base oil; then adding an emulsifier into the base oil for emulsification to obtain an oil phase mixture; wherein the fatty alcohol or monoglyceride comprises one or two of cetyl alcohol and monopalmitin;
(2) preparation of aqueous phase mixture:
dissolving white granulated sugar, syrup, sodium caseinate, xanthan gum, guar gum, disodium hydrogen phosphate, sodium dihydrogen phosphate, potassium sorbate and edible essence in water to obtain a water-phase mixture;
(3) preparation of normal temperature non-hydrogenated vegetable butter cream
And (3) uniformly mixing the oil phase mixture obtained in the step (1) and the water phase mixture obtained in the step (2), and homogenizing to obtain the normal-temperature non-hydrogenated vegetable butter.
2. The method according to claim 1, wherein the method for preparing the normal-temperature non-hydrogenated vegetable butter comprises the following raw materials in percentage by mass (%): palm kernel oil 22.0-27.0 of stearin, 0.1-0.3 of emulsifier, 15.0-17.0 of white granulated sugar, 2.0-5.0 of syrup, 1.0-3.0 of sodium caseinate, 0.1-0.2 of xanthan gum, 0.1-0.2 of guar gum, 0.2-0.4 of sodium dihydrogen phosphate, 0.2-0.4 of disodium hydrogen phosphate, 0.02-0.03 of potassium sorbate, 0.01-0.02 of edible essence and the balance of water.
3. The method as claimed in claim 1, wherein the fatty alcohol or monoglyceride of step (1) is added in an amount of 2-8% by mass of palm kernel oil stearin.
4. The method of claim 1, wherein the emulsifier in step (1) comprises any one or more of polyglycerol ester, sucrose ester or sodium stearoyl lactylate.
5. The method as claimed in claim 1, wherein the step (2) of uniformly mixing is performed by stirring at a speed of 400-600rpm/min at 80-90 ℃ for 40-60 min.
6. The method according to claim 1, wherein the homogenizing in step (3) is performed 2 times at 20MPa-30 MPa.
7. The method according to claim 1, wherein the method for preparing the normal temperature non-hydrogenated vegetable butter cream further comprises the steps of performing ultrahigh temperature instant sterilization and aseptic filling after homogenization; the ultrahigh-temperature instant sterilization is performed for 8-12s at the temperature of 145-155 ℃.
8. Normal temperature non-hydrogenated non-dairy cream prepared by the method of any one of claims 1 to 7.
9. Use of the normal temperature non-hydrogenated vegetable butter cream according to claim 8 in the field of foods.
10. Use according to claim 9, characterized in that the use is for preparing cakes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111586234.5A CN114246224B (en) | 2021-12-22 | 2021-12-22 | Preparation method of normal-temperature non-hydrogenated plant fat cream |
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| CN202111586234.5A CN114246224B (en) | 2021-12-22 | 2021-12-22 | Preparation method of normal-temperature non-hydrogenated plant fat cream |
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| CN114246224A true CN114246224A (en) | 2022-03-29 |
| CN114246224B CN114246224B (en) | 2023-09-08 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115517298A (en) * | 2022-08-23 | 2022-12-27 | 江南大学 | High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof |
| CN115720939A (en) * | 2022-12-09 | 2023-03-03 | 江南大学 | Plant-based whipped cream composition and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517298A (en) * | 2022-08-23 | 2022-12-27 | 江南大学 | High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof |
| CN115517298B (en) * | 2022-08-23 | 2024-07-16 | 江南大学 | High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof |
| CN115720939A (en) * | 2022-12-09 | 2023-03-03 | 江南大学 | Plant-based whipped cream composition and preparation method thereof |
| CN115720939B (en) * | 2022-12-09 | 2024-07-30 | 江南大学 | Plant-based whipped cream composition and preparation method thereof |
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