CN114468060A - Cream and its preparation method - Google Patents
Cream and its preparation method Download PDFInfo
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- CN114468060A CN114468060A CN202210269525.XA CN202210269525A CN114468060A CN 114468060 A CN114468060 A CN 114468060A CN 202210269525 A CN202210269525 A CN 202210269525A CN 114468060 A CN114468060 A CN 114468060A
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- emulsifier
- cream
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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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/18—Preservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The application relates to a cream and a manufacturing method thereof, relating to the technical field of dairy products; the composite material comprises the following raw materials in percentage by mass: 40-45% of butter, 2-4% of protein, 0.1-0.3% of emulsifier, 0.02-0.08% of stabilizer and the balance of water; according to the method, the emulsifier and the stabilizer are added into the cream, so that the stability of the cream is effectively improved, and the quality guarantee period of the cream is prolonged.
Description
Technical Field
The application relates to the technical field of dairy products, in particular to cream and a manufacturing method thereof.
Background
The cream is a rich energy source, and can improve the taste and texture of dairy products and other foods to a greater extent. The natural cream is obtained by concentrating, separating and sterilizing fresh cow milk, and no preservative is added.
Chinese patent application document CN107518079A discloses a natural cream and its processing method, comprising the following steps: (1) separation: separating raw milk by a separator, and feeding the separated cream into a storage cylinder through a pipeline additionally arranged in the storage cylinder; (2) and (3) cooling: cooling the cream to below 10 ℃; (3) and (3) sterilization: sterilizing the cooled cream in a sterilization machine at the temperature of 105-; (4) cooling: cooling the sterilized cream; (5) filling: and the cooled cream enters the storage cylinder through a pipeline additionally arranged at the bottom of the storage cylinder, and then is filled. Not only can ensure the fineness and smoothness of the natural cream, but also can avoid smearing and cracking after the cream is whipped.
In view of the above-mentioned related art, the inventors consider that the cream after separation-cooling-sterilization-cooling-filling has poor stability, which tends to result in a short shelf life of the cream.
Disclosure of Invention
In order to improve the stability of the cream, the application provides the cream and the manufacturing method thereof, and the cream effectively improves the stability of the cream and prolongs the shelf life of the cream by adding the emulsifier and the stabilizer.
In a first aspect, the present application provides a cream, which adopts the following technical scheme:
the cream comprises the following raw materials in percentage by mass: 40-45% of butter, 2-4% of protein, 0.1-0.3% of emulsifier, 0.02-0.08% of stabilizer and the balance of water.
By adding the emulsifier and the stabilizer into the cream, the stability of the cream is effectively improved, and the shelf life of the cream is prolonged.
Preferably, the protein is one or more of casein, whey protein and soybean protein.
Preferably, the emulsifier comprises glyceryl monostearate and sucrose esters.
The glyceryl monostearate has the function of promoting the crystallization of the grease, so that crystals are distributed on an interface, the stability of the emulsion is effectively improved, and the crystal punctures an interface film in the whipping process is prevented; the sucrose ester has higher capability of replacing interfacial protein, thereby reducing interfacial tension, forming a weak interfacial film, causing crystals inside oil drops to puncture the interfacial film, and accelerating the coalescence of fat in the whipping process; the glyceryl monostearate and the sucrose ester are mixed for use, so that the foaming property of the cream is improved while the high stability of the cream is ensured.
Preferably, the emulsifier has an HLB value of from 11 to 13.
The HLB value of the emulsifier is controlled within the above range, and the foaming property and stability of the cream are further improved.
Preferably, the stabilizer comprises aqueous NaCl and xanthan gum.
Under the action of salt ions, sucrose ester and xanthan gum have hydrophobic interaction, and the formed sucrose ester-xanthan gum compound is adsorbed to an oil-water interface, so that the steric hindrance effect between droplets is enhanced, and the stability of the sucrose ester emulsion is improved.
Preferably, the concentration of the NaCl aqueous solution is (0.05-0.25) mol/L.
By adopting the technical scheme, the concentration of the NaCl aqueous solution is controlled within the range, and the stability of the sucrose ester emulsion is effectively improved.
In a second aspect, the present application provides a method for producing a cream, which adopts the following technical scheme:
a method for preparing cream comprises the following steps:
s1, stirring butter, protein and water at a certain temperature and a certain stirring speed for a period of time, adding an emulsifier and a stabilizer, and continuing stirring until the mixture is uniformly stirred to obtain a mixture;
s2, cooling the mixture, storing for a period of time, and then homogenizing the mixture;
s3, carrying out high-temperature sterilization treatment on the homogenized mixture at a certain temperature for a certain time, then cooling the mixture, and carrying out aseptic filling;
s4, standing the filled product in an environment with a certain temperature for a period of time, and then transferring the product to the normal temperature and cool in the shade.
Preferably, the stirring temperature in the step S1 is 45-50 ℃, the stirring speed is 100-200rpm, and the stirring time is 30-50 min.
Preferably, the primary homogenizing pressure of the homogenizing treatment in the step S2 is controlled at 40-60bar, the secondary homogenizing pressure is controlled at 20-40bar, and the homogenizing temperature is 60-80 ℃.
Preferably, the temperature of the high-temperature sterilization treatment in the step S3 is 135-155 ℃, and the time of the high-temperature sterilization treatment is 4-8S.
In summary, the present application includes at least one of the following beneficial technical effects:
1. by adding the emulsifier and the stabilizer into the cream, the stability of the cream is effectively improved, and the shelf life of the cream is prolonged.
2. The glyceryl monostearate has the function of promoting the crystallization of the grease, so that crystals are distributed on an interface, the stability of the emulsion is improved, and the crystal puncture interface film in the whipping process is prevented; the sucrose ester has higher capability of replacing interfacial protein, thereby reducing interfacial tension, forming a weak interfacial film, causing crystals inside oil drops to puncture the interfacial film, and accelerating the coalescence of fat in the whipping process; the glyceryl monostearate and the sucrose ester are mixed for use, so that the foaming property of the cream is improved while the high stability of the cream is ensured.
3. The sucrose ester and the xanthan gum have hydrophobic interaction, so that a sucrose ester-xanthan gum compound is formed and adsorbed to an oil-water interface, the steric hindrance effect between liquid drops is enhanced, and the stability of the sucrose ester emulsion is improved.
Detailed Description
Example 1
The cream comprises the following raw materials: 40g of butter, 2g of protein, 0.1g of emulsifier, 0.02g of stabilizer and 57.88g of water; wherein the protein is a mixture of casein and whey protein; the emulsifier comprises glyceryl monostearate and sucrose ester, and the HLB value of the emulsifier is 11; the stabilizer comprises NaCl aqueous solution and xanthan gum, and the concentration of the NaCl aqueous solution is 0.05 mol/L.
The preparation method of the cream comprises the following steps:
s1, pouring butter, protein and water into a mixing tank, and stirring at a stirring speed of 100rpm at 45 ℃ for 50 min; then pouring the emulsifier and the stabilizer into a mixing tank, and continuously stirring until the mixture is uniformly stirred to obtain a mixture;
s2, cooling the mixture to 3 ℃, storing for 12h, and then homogenizing the mixture under the first-stage homogenizing pressure of 40bar, the second-stage homogenizing pressure of 20bar and the homogenizing temperature of 60 ℃;
s3, sterilizing the homogenized mixture at 135 ℃ for 4S, cooling the mixture to 15 ℃, and performing aseptic filling;
s4, standing the filled product at 3 ℃ for 40h, and then transferring the product to normal temperature and cool in the shade.
Example 2
The cream comprises the following raw materials: 45g of butter, 4g of protein, 0.3g of emulsifier, 0.08g of stabilizer and 50.62g of water; wherein the protein is casein; the emulsifier comprises glyceryl monostearate and sucrose ester, and the HLB value of the emulsifier is 13; the stabilizer comprises NaCl aqueous solution and xanthan gum, and the concentration of the NaCl aqueous solution is 0.25 mol/L.
The preparation method of the cream comprises the following steps:
s1, pouring butter, protein and water into a mixing tank, and stirring at a stirring speed of 200rpm at 50 ℃ for 30 min; then pouring the emulsifier and the stabilizer into a mixing tank, and continuously stirring until the mixture is uniformly stirred to obtain a mixture;
s2, cooling the mixture to 5 ℃, storing for 18h, and then homogenizing the mixture at a first-stage homogenizing pressure of 60bar, a second-stage homogenizing pressure of 40bar and a homogenizing temperature of 80 ℃;
s3, sterilizing the homogenized mixture at 155 ℃ for 8S, cooling the mixture to 25 ℃, and performing aseptic filling;
s4, standing the filled product at 5 ℃ for 48 hours, and then transferring the product to normal temperature and cool in the shade.
Example 3
The cream comprises the following raw materials: 43g of butter, 3g of protein, 0.2g of emulsifier, 0.05g of stabilizer and 53.75g of water; wherein the protein is casein; the emulsifier comprises glyceryl monostearate and sucrose ester, and the HLB value of the emulsifier is 12; the stabilizer comprises NaCl aqueous solution and xanthan gum, and the concentration of the NaCl aqueous solution is 0.15 mol/L.
The preparation method of the cream comprises the following steps:
s1, pouring butter, protein and water into a mixing tank, and stirring at a stirring speed of 150rpm at 48 ℃ for 40 min; then pouring the emulsifier and the stabilizer into a mixing tank, and continuously stirring until the mixture is uniformly stirred to obtain a mixture;
s2, cooling the mixture to 4 ℃, storing for 15h, and then homogenizing the mixture at a first-stage homogenizing pressure of 50bar, a second-stage homogenizing pressure of 30bar and a homogenizing temperature of 70 ℃;
s3, sterilizing the homogenized mixture at 145 ℃ for 6 seconds, cooling the mixture to 20 ℃, and performing aseptic filling;
s4, standing the filled product at 4 ℃ for storage for 44h, and then transferring the product to normal temperature and shade.
Example 4
Example 4 differs from example 3 in that: the HLB value of the emulsifier was 9.
Example 5
Example 5 differs from example 3 in that: the HLB value of the emulsifier was 15.
Comparative example 1
Comparative example 1 differs from example 3 in that: the emulsifier only contains glyceryl monostearate.
Comparative example 2
Comparative example 2 differs from example 3 in that: the emulsifier only contains sucrose ester.
Comparative example 3
Comparative example 3 differs from example 3 in that: the emulsifier comprises propylene glycol ester and sucrose ester.
Comparative example 4
Comparative example 4 differs from example 3 in that: the stabilizer comprises NaCl aqueous solution and sodium carboxymethyl cellulose.
The cream prepared in examples 1 to 5 and comparative examples 1 to 4 was sampled, and the overrun and foam-off rate of the sample were calculated.
In the formula: m1Weight (g) of whipped cream; m2The weight (g) of the whipped cream is as follows: m3Weight (g) of water evolved.
Note: when the weight of the separated water is measured, the cream is whipped and then placed in an environment with the temperature of 18-20 ℃ and the humidity of 75% for two hours, and the separated water generated in the period of time is collected and weighed.
The higher the whipping rate, the higher the foamability of the cream; the lower the foam extraction rate, indicating the higher stability of the creamer, the test results are reported in table 1.
TABLE 1
| Sample (I) | Percentage of broken hair (%) | Foam water extraction rate (%) |
| Example 1 | 245％ | 2.2％ |
| Example 2 | 243％ | 2.3％ |
| Example 3 | 250％ | 2.1％ |
| Example 4 | 223％ | 2.8％ |
| Example 5 | 218％ | 2.9％ |
| Comparative example 1 | 140％ | 3.1％ |
| Comparative example 2 | 220％ | 14.8％ |
| Comparative example 3 | 210％ | 7.7％ |
| Comparative example 4 | 238％ | 4.8％ |
Analysis of test data
As can be seen from Table 1, the whipping rate of the cream in examples 1 to 5 is 218-.
As can be seen from table 1, example 3 differs from example 4 in that: the HLB value of the emulsifier in example 3 is 12, the HLB value of the emulsifier in example 4 is 9, the whipping rate of example 3 is 250%, the foam water-bleeding rate is 2.1%, the whipping rate of example 4 is 223%, and the foam water-bleeding rate is 2.8%; example 4 has a reduced overrun and an increased foam water extraction rate compared to example 3, because the amount of crystals distributed at the interface is too small, which reduces the stability of the creamer; the sucrose ester has a reduced ability to replace interfacial proteins, reducing fat coalescence during whipping, thereby reducing the foaming properties of the creamer.
As can be seen from table 1, example 3 differs from example 5 in that: the HLB value of the emulsifier in example 3 is 12, the HLB value of the emulsifier in example 5 is 15, the whipping rate of example 3 is 250%, the foam water-out rate is 2.1%, the whipping rate of example 5 is 218%, and the foam water-out rate is 2.9%; example 5 has a lower overrun and an increased foam water extraction rate compared to example 3, because the amount of crystals distributed at the interface is too large, thus reducing the stability of the creamer; the capability of substituting the interfacial protein by the sucrose ester is enhanced, the formed interfacial film is thinner, and the coalescence degree of the fat is serious in the whipping process, so that the foaming property of the cream is reduced.
As can be seen from table 1, example 3 differs from comparative example 1 in that: the emulsifier in example 3 comprises glyceryl monostearate and sucrose ester, the emulsifier in comparative example 1 only contains glyceryl monostearate, the foaming rate of example 3 is 250%, the foam water-out rate is 2.1%, the foaming rate of comparative example 1 is 140%, and the foam water-out rate is 3.1%; the whipping rate is significantly reduced compared to example 1 and example 3 because the absence of sucrose esters in the emulsifier does not replace the interfacial protein and thus does not accelerate the coalescence of fat during stirring and thus reduces the creaminess.
As can be seen from table 1, example 3 differs from comparative example 2 in that: the emulsifier in example 3 comprises glyceryl monostearate and sucrose ester, the emulsifier in comparative example 2 only contains sucrose ester, the setting rate of example 3 is 250%, the foam water-out rate is 2.1%, the setting rate of comparative example 2 is 220%, and the foam water-out rate is 14.8%; the foam water separation rate of comparative example 2 is significantly increased compared to example 3 because the absence of monoglyceride in the emulsifier does not promote the crystallization of the oil and fat, thereby decreasing the stability of the creamer.
As can be seen from table 1, example 3 differs from comparative example 3 in that: the emulsifier in example 3 comprises glyceryl monostearate and sucrose ester, the emulsifier in comparative example 3 comprises propylene glycol ester and sucrose ester, the setting rate of example 3 is 250%, the foam water-out rate is 2.1%, the setting rate of comparative example 3 is 210%, and the foam water-out rate is 7.7%; compared with the example 3, the foam water separating rate is obviously increased because the lipophilicity of the propylene glycol ester in the emulsifier is lower than that of the glyceryl monostearate, the crystallization amount of the grease is reduced, the crystal amount distributed on the interface is reduced, and the stability of the cream is reduced.
As can be seen from table 1, example 3 differs from comparative example 4 in that: the stabilizer in example 3 comprises NaCl aqueous solution and xanthan gum, the stabilizer in comparative example 4 comprises NaCl aqueous solution and sodium carboxymethyl cellulose, the expansion rate of example 3 is 250%, the foam water-separating rate is 2.1%, the expansion rate of comparative example 4 is 238%, and the foam water-separating rate is 4.8%; compared with the example 3, the foam water-separating rate is obviously increased in the comparative example 4, which is probably because the hydrophobic interaction between the sodium carboxymethyl cellulose and the sucrose ester in the stabilizer is weakened, so that the steric hindrance between liquid drops is weakened, the stability of the sucrose ester emulsion is reduced, and the stability of the cream is further reduced.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (10)
1. A cream, characterized in that: the material comprises the following raw materials in percentage by mass: 40-45% of butter, 2-4% of protein, 0.1-0.3% of emulsifier, 0.02-0.08% of stabilizer and the balance of water.
2. The creme of claim 1, wherein: the protein is one or more of casein, whey protein and soybean protein.
3. The creme of claim 1, wherein: the emulsifier comprises glyceryl monostearate and sucrose ester.
4. The creme of claim 3, wherein: the HLB value of the emulsifier is 11-13.
5. The creme of claim 1, wherein: the stabilizer comprises NaCl aqueous solution and xanthan gum.
6. The creme of claim 5, wherein: the concentration of the NaCl aqueous solution is (0.05-0.25) mol/L.
7. A method of making the creme of claim 1, wherein: the method comprises the following steps:
s1, stirring butter, protein and water at a certain temperature and a certain stirring speed for a period of time, adding an emulsifier and a stabilizer, and continuing stirring until the mixture is uniformly stirred to obtain a mixture;
s2, cooling the mixture, storing for a period of time, and then homogenizing the mixture;
s3, carrying out high-temperature sterilization treatment on the homogenized mixture at a certain temperature for a certain time, then cooling the mixture, and carrying out aseptic filling;
s4, standing the filled product in an environment with a certain temperature for a period of time, and then transferring the product to the normal temperature and cool in the shade.
8. The method for producing a whipped cream according to claim 7, wherein: the stirring temperature in the step S1 is 45-50 ℃, the stirring speed is 100-200rpm, and the stirring time is 30-50 min.
9. The method for producing a whipped cream according to claim 7, wherein: the primary homogenizing pressure of the homogenizing treatment in the step S2 is controlled at 40-60bar, the secondary homogenizing pressure is controlled at 20-40bar, and the homogenizing temperature is 60-80 ℃.
10. The method for producing a whipped cream according to claim 7, wherein: the temperature of the high-temperature sterilization treatment in the step S3 is 135-155 ℃, and the time of the high-temperature sterilization treatment is 4-8S.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210269525.XA CN114468060A (en) | 2022-03-18 | 2022-03-18 | Cream and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210269525.XA CN114468060A (en) | 2022-03-18 | 2022-03-18 | Cream and its preparation method |
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| CN114468060A true CN114468060A (en) | 2022-05-13 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000011966A1 (en) * | 1998-08-31 | 2000-03-09 | Societe Des Produits Nestle S.A. | Cream substitute containing butter |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| CN106720392A (en) * | 2016-11-16 | 2017-05-31 | 宁夏塞尚乳业有限公司 | Toast special dilute cream and its production technology |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
| CN113115827A (en) * | 2020-01-10 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Cream and preparation method thereof |
-
2022
- 2022-03-18 CN CN202210269525.XA patent/CN114468060A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000011966A1 (en) * | 1998-08-31 | 2000-03-09 | Societe Des Produits Nestle S.A. | Cream substitute containing butter |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| CN106720392A (en) * | 2016-11-16 | 2017-05-31 | 宁夏塞尚乳业有限公司 | Toast special dilute cream and its production technology |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
| CN113115827A (en) * | 2020-01-10 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Cream and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘振民主编: "《乳脂及乳脂产品科学与技术》", 31 July 2019, 中国轻工业出版社 * |
| 刘洁等: "剪切速率、温度及盐离子浓度对稀奶油流变学特性的影响", 《中国乳品工业》 * |
| 崔景泰等编: "《乳品加工技术》", 30 September 1990, 农业出版社 * |
| 阚传浦等: "乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响", 《中国乳品工业》 * |
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Application publication date: 20220513 |