CN115024366B - Low-sugar high-dietary-fiber milk fat-containing non-dairy cream and preparation method thereof - Google Patents
Low-sugar high-dietary-fiber milk fat-containing non-dairy cream and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention belongs to the technical field of food, and particularly relates to low-sugar high-dietary-fiber butter fat-containing non-dairy cream and a preparation method thereof. The invention provides low-sugar high-dietary-fiber butter fat non-dairy cream containing milk fat, which comprises the following components in percentage by mass: sugar 1~2%; 15-25% of polydextrose and 6-15% of maltodextrin; 0.5 to 1 percent of maltooligosaccharide; 10 to 22 percent of vegetable oil and fat; milk fat 1~5%; 0.4 to 3 percent of emulsifier; 0.1 to 1.0 percent of thickening agent; 0.05 to 0.2 percent of stabilizer; 0 to 0.1 percent of colorant; 0.08 to 0.2 percent of edible salt; 0 to 0.5 percent of essence for food and the balance of water. The cream containing the butter fat provided by the invention has the advantages of good whipping performance, good room temperature stability and the like, and solves the problems of low whipping amount and poor stability caused by adding dietary fiber and reducing the sugar content in the prior art.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to low-sugar high-dietary-fiber butter fat containing plant butter and a preparation method thereof.
Background
The cream is named as Frice cream, jiling, and Ke Lin M, and is yellow or white fat semisolid food extracted from cow milk and sheep milk. It is a dairy product made from a layer of raw milk having a higher milk fat content in the top layer before homogenization. Because the less dense fat floats to the top layer after the raw milk has been allowed to sit for a period of time. In commercial manufacturing processes, this step is typically accomplished by a separator centrifuge. In many countries, cream is classified into different grades according to its fat content. The common light cream and fresh cream in domestic market are animal cream, namely cream extracted from natural milk.
The cream is classified into animal cream and vegetable cream in type. Animal cream is obtained by separating fat from milk. The plant cream is prepared from soybean oil, water, salt, and milk powder. In terms of mouthfeel, the animal cream tastes better. Non-dairy creams are the ones that we can buy in cake shops at ordinary times. The calorie is more than half less than that of common animal butter, and the saturated fatty acid is less, and the cholesterol is not contained.
The fat cream is a whipped product prepared from hydrogenated vegetable oil, emulsifier, stabilizer, protein, sugar, salt, pigment, water, essence and other auxiliary materials, and has the outstanding characteristics of good mouthfeel, and melting of high-grade non-dairy cream in the mouth; good stability; good shape retention, etc. At present, products of domestic cream manufacturers are uneven, and the main problems are that the taste is poor, cream is too thick and solid in mouth and even is difficult to accept-swallowing; the viscosity of the product is higher, the product with high viscosity is difficult to pour out from a packaging box, the stability is poor, the whipped cream is easy to collapse through low-temperature observation, and the texture is rough and unstable.
In addition, in the prior art, in the process of preparing the cream, the cream is generally divided into an aqueous phase and an oil phase, and then the aqueous phase and the oil phase are mixed, stirred, emulsified, quenched and kneaded to obtain the cream. In addition, cream has a high sugar content and is likely to cause various diseases including diabetes, hyperglycemia, and the like.
Based on this, the chinese patent CN104757139B discloses a non-dairy cream containing dietary fibers and a preparation method thereof, wherein resistant dextrin is added into the non-dairy cream as the dietary fibers, the content of the resistant dextrin accounts for 3 to 10%, the cream improves the nutritional value of the cream and improves the cream whipping amount and stability to a certain extent, but the cream contains 15 to 35% of sugar, is too much to eat, and is harmful to human bodies.
Similarly, the chinese patent application CN107087687a discloses a method for making dietary fiber non-dairy cream, in which 20% of dietary fiber powder is added, the content of dietary fiber is greatly increased, but the non-dairy cream made by the method has significantly reduced whipping amount and stability due to the greatly increased amount of dietary fiber, and the quality of the final cream cannot be completely guaranteed. Easily causing product waste.
In summary, in the preparation process of cakes, the butter is high in fat and sugar content, so that various blood sugar and blood fat diseases are easily caused, and on the basis, the problems are mostly improved by adding dietary fiber in the prior art, but the problems of poor butter stability, low whipping amount and the like are caused by adding too much dietary fiber.
Disclosure of Invention
Aiming at the problems generally existing in the prior art, the invention provides the cream containing the milk fat and the low-sugar high-dietary-fiber and the preparation method thereof. The non-dairy cream prepared by the formula has the sugar content of less than 5 percent and the dietary fiber content of more than 10 percent, and also has the effects of high whipping amount and good stability.
In order to achieve the technical effect, the invention adopts the following technical scheme:
the cream containing the milk fat and the low-sugar high-dietary fiber comprises the following components in percentage by mass: sugar 1~2%; 15-25% of polydextrose and 6-15% of maltodextrin; 0.5 to 1 percent of oligomeric maltose; 10 to 22 percent of vegetable oil and fat; milk fat 1~5%; 0.4 to 3 percent of emulsifier; 0.1 to 1.0 percent of thickening agent; 0.05 to 0.2 percent of stabilizer; 0 to 0.1 percent of colorant; 0.08 to 0.2 percent of edible salt; 0 to 0.5 percent of food essence, and the balance of water.
Preferably, the cream containing milk fat comprises the following components in percentage by mass: 1.5% of sugar; 21% of polydextrose and 10% of maltodextrin; 0.8% of malto-oligosaccharide; 15% of vegetable oil; 3% of milk fat; 2% of an emulsifier; 0.5% of thickening agent; 0.1% of a stabilizer; 0.05% of a coloring agent; 0.15% of edible salt; 0.3 percent of food essence and the balance of water.
Preferably, the sugar is one or more of glucose, white granulated sugar, glucose syrup and high fructose corn syrup; the vegetable oil is prepared from hydrogenated palm kernel oil and refined vegetable oil according to the mass ratio of 15-20: 7 to 10; the milk fat is one or more of anhydrous cream, cream and dilute cream.
Preferably, the emulsifier is prepared from sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and tween 80 in a mass ratio of 20 to 25:5~8:3~6:5~8: 1~3.
Preferably, the thickener is prepared from guar gum, carrageenan, xanthan gum, hydroxypropyl methyl cellulose and microcrystalline cellulose according to a mass ratio of 7-10: 4~6:2~5:3~7: 4~8.
Preferably, the stabilizer is prepared from trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate according to the mass ratio of 6~9:3~5: 5~7.
Preferably, the colorant is one of natural carotene or beta-carotene.
Preferably, the cream comprises 0.1 to 0.3 percent of propylene glycol and 0.3 to 0.5 percent of carboxymethyl starch.
The invention also provides a preparation method of the cream containing the milk fat, which comprises the following steps:
s1, heating vegetable oil to 70-72 ℃ to form an oil phase;
s2, putting sugar, polydextrose, maltodextrin, oligomeric maltose and edible salt into hot water at the temperature of about 75-80 ℃, stirring to dissolve the sugar, the polydextrose, the maltodextrin, the oligomeric maltose and the edible salt, and preserving the mixture at the temperature of 66-68 ℃ to form a water phase;
s3, uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state, and stirring and dissolving to obtain an oil phase mixture;
s4, mixing the oil phase mixture obtained in the step S3 with the water phase obtained in the step S2, adding the milk fat, the propylene glycol, the carboxymethyl starch and the colorant, uniformly mixing, controlling the temperature of the feed liquid to be 68-70 ℃, stirring for about 30-40 minutes, and adding the essence to obtain a mixture;
and S5, homogenizing the mixture prepared in the step S4 under the pressure of 45-50Mpa, then placing the mixture in an aging cylinder, adjusting the temperature to 4-10 ℃, aging for 1-2h, quickly freezing at the temperature of below-18 ℃, and storing to obtain the product.
Preferably, the stirring condition in the step S2 is stirring for 20 to 30min at the rotating speed of 500 to 800rpm; in the step S3, stirring is carried out for 40 to 50min at the rotating speed of 200 to 300rpm; and S4, stirring is carried out for 30 to 40min at the rotation speed of 400 to 600rpm.
The invention provides a non-dairy cream containing milk fat, which is generally used in the preparation process of cakes, because the cream contains fat and sugar which are high, various blood sugar and blood fat diseases are easily caused, on the basis, the prior art mostly improves the problems by adding dietary fiber, but the problems of poor stability of the cream, low whipping amount and the like are caused by adding excessive dietary fiber. Based on the above problems, the inventors have conducted extensive studies on stabilizers in the process of preparing cream, and finally found that when trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate are mixed in a mass ratio of 6~9:3~5:5~7 can still have good stability when the addition amount of dietary fiber reaches 20%, but the stabilizing effect of the stabilizing agent on cream is reduced when the amount of the dietary fiber is more than 20%.
In the research process of the cream technical scheme, in order to improve the cream whipping amount, the inventor does research on the selection of the components and the dosage of the cream and finds that the thickener is prepared by mixing guar gum, carrageenan, xanthan gum, hydroxypropyl methylcellulose and microcrystalline cellulose; when sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and tween 80 are mixed to prepare the emulsifier, the emulsifier has the best thickening and emulsifying effects on cream and can keep the cream viscous. In addition, in order to control the sugar content of the cream, polydextrose serving as dietary fiber is added into the cream, and the sugar addition amount can be reduced to be below 2 percent, so that the influence of overhigh sugar content on the body is reduced to a certain extent, and the cream is popular with people with cream enthusiasts.
Compared with the prior art, the cream containing milk fat provided by the invention has the following advantages:
(1) The cream provided by the invention has strong stability and high whipping quantity, and the highest addition amount of dietary fiber can reach 25 percent, thereby being beneficial to the digestion and absorption of human bodies to the cream;
(2) The cream provided by the invention greatly reduces the addition of saccharides, reduces the infection risk of diseases related to blood sugar, and can be widely used in the preparation process of cakes, ice cream and the like.
Drawings
FIG. 1 shows the creamy state of the mounting column after being left at 25 ℃ for 5 hours;
FIG. 2 shows the cream state after 20 hours of cold storage (6 ℃ C.).
Detailed Description
The present invention is further explained with reference to the following specific examples, but it should be noted that the following examples are only illustrative of the present invention and should not be construed as limiting the present invention, and all technical solutions similar or equivalent to the present invention are within the scope of the present invention. The method and the device are operated according to the conventional technical method and the content of the instrument instruction, wherein the specific technology or condition is not indicated in the embodiment; the reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The plant refined oil is refined soybean oil; the hydrogenated palm kernel oil can be purchased from Hubei Xinkang pharmaceutical chemical Co., ltd, and has the CAS number of 84540-04-5; the cream; the anhydrous cream is NZMP which is a new Zealand natural anhydrous cream and can be purchased from Sichuan summer winter powder food Co; the cream is light cream, and can be purchased from Shandong Junjun cheese Limited; the edible salt is non-iodized salt and can be purchased from Jinyue chemical industry Co.Ltd; the essence is sorghum essence, and can be purchased from bioscience limited company of Meiyi Chen, suzhou.
Example 1A Low-sugar high-dietary-fiber non-dairy cream containing milk fat
The non-dairy cream containing the milk fat comprises the following components in percentage by mass: 1% of high fructose corn syrup; 15% of polydextrose and 6% of maltodextrin; 0.5% of malto-oligosaccharide; 10% of vegetable oil; 1% of anhydrous cream; 0.4 percent of emulsifier; 0.1% of thickening agent; 0.05 percent of stabilizer; 0.02% of natural carotene; 0.08 percent of edible salt; 0.1% of food essence and the balance of water.
The preparation method of the cream containing the milk fat comprises the following steps:
s1, mixing hydrogenated palm kernel oil and refined vegetable oil according to a mass ratio of 15:7 mixing to prepare vegetable oil, and then heating to 70 ℃ to form an oil phase;
s2, putting sugar, polydextrose, maltodextrin, oligomeric maltose and edible salt into hot water at 75 ℃, stirring at 500rpm for 20min to dissolve the sugar, the polydextrose, the maltodextrin, the oligomeric maltose and the edible salt, and preserving the heat at 66 ℃ to form a water phase;
s3, mixing sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and tween 80 in a mass ratio of 20:5:3:5:1, mixing the guar gum, the carrageenan, the xanthan gum, the hydroxypropyl methyl cellulose and the microcrystalline cellulose according to a mass ratio of 7:4:2:3:4, mixing to prepare a thickening agent, and mixing trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate according to a mass ratio of 6:3:5, mixing to prepare a stabilizer, then uniformly mixing the prepared emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state after uniformly mixing, stirring and dissolving, and stirring for 40min at the rotating speed of 200rpm to obtain an oil phase mixture;
s4, mixing the oil phase mixture obtained in the step S3 with the water phase obtained in the step S2, adding anhydrous cream and natural carotene, uniformly mixing, controlling the temperature of feed liquid at 68 ℃, stirring at the rotating speed of 400rpm for 30min, and adding essence to obtain a mixture;
s5, homogenizing the mixture prepared in the step S4 under the pressure of 45Mpa, then placing the mixture in an aging jar, adjusting the temperature to 4 ℃, aging for 1h, quickly freezing at the temperature below-18 ℃, and storing to obtain the product.
Example 2A low-sugar high-dietary-fiber non-dairy cream containing milk fat
The cream containing the milk fat and the non-dairy creamer comprises the following components in percentage by mass: 2% of sugar; 25% of polydextrose and 15% of maltodextrin; 1% of oligomeric maltose; 22% of vegetable oil; 5% of milk fat; 3% of an emulsifier; 1.0% of a thickening agent; 0.2% of a stabilizer; beta-carotene 0.1%; 0.2% of edible salt; 0.5% of food essence, 0.3% of propylene glycol, 0.5% of carboxymethyl starch and the balance of water.
The preparation method of the cream containing the milk fat comprises the following steps:
s1, mixing hydrogenated palm kernel oil and refined vegetable oil according to a mass ratio of 20:9 mixing to prepare vegetable oil, heating to 72 ℃ to form an oil phase;
s2, mixing glucose and white granulated sugar according to the ratio of 2:1, then putting the mixture, polydextrose, maltodextrin, maltooligosaccharide and edible salt into hot water at 80 ℃, stirring the mixture for 30min at the rotating speed of 800rpm to dissolve the mixture, and preserving the mixture at 68 ℃ to form a water phase;
s3, mixing sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and tween 80 in a mass ratio of 25:7:4:6:3, mixing to prepare an emulsifier, and mixing guar gum, carrageenan, xanthan gum, hydroxypropyl methyl cellulose and microcrystalline cellulose according to a mass ratio of 10:6:4:7:5, mixing to prepare a thickening agent, namely mixing trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate according to the mass ratio of 7:5:7, mixing to prepare a stabilizer, then uniformly mixing the emulsifier, the stabilizer and the thickener, adding the mixture into the oil phase obtained in the step S1 in a stirring state (the rotating speed is 300 rpm), stirring for 50min at the rotating speed of 300rpm, and stirring for dissolving to obtain an oil phase mixture;
s4, mixing anhydrous cream and dilute cream according to the mass ratio of 1:1, mixing to prepare milk fat, then mixing the oil phase mixture obtained in the step S3 with the water phase obtained in the step S2, adding the prepared milk fat, propylene glycol carboxyl, methyl starch and beta-carotene, uniformly mixing, controlling the temperature of feed liquid at 70 ℃, stirring at the rotating speed of 600rpm for about 40 minutes, and adding essence to obtain a mixture;
s5, homogenizing the mixture prepared in the step S4 under the pressure of 50Mpa, then placing the mixture in an aging jar, adjusting the temperature to 10 ℃, aging for 2 hours, quickly freezing at the temperature below-18 ℃, and storing to obtain the product.
Example 3A Low-sugar high-dietary-fiber non-dairy cream containing milk fat
The cream containing the milk fat and the non-dairy creamer comprises the following components in percentage by mass: 1.5% of glucose syrup; 21% of polydextrose and 10% of maltodextrin; 0.8% of malto-oligosaccharide; 15% of vegetable oil; 3% of cream; 2% of an emulsifier; 0.5% of thickening agent; 0.1% of a stabilizer; 0.05% of natural carotene; 0.15% of edible salt; 0.3% of essence for food, 0.1% of propylene glycol, 0.3% of carboxymethyl starch and the balance of water.
The preparation method of the cream containing the milk fat comprises the following steps:
s1, mixing hydrogenated palm kernel oil and refined vegetable oil according to a mass ratio of 17:9 mixing to prepare vegetable oil, heating to 72 ℃ to form an oil phase;
s2, putting glucose syrup, polydextrose, maltodextrin, oligomeric maltose and edible salt into hot water at the temperature of about 78 ℃, stirring for 25min at the rotating speed of 700rpm to dissolve the glucose syrup, and preserving the temperature at 67 ℃ to form a water phase;
s3, mixing sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and tween 80 in a mass ratio of 23:6:5:8:3, mixing the guar gum, the carrageenan, the xanthan gum, the hydroxypropyl methyl cellulose and the microcrystalline cellulose according to a mass ratio of 10:5:3:4:6, mixing to prepare a thickening agent, namely mixing trisodium phosphate, dipotassium phosphate and sodium citrate according to the mass ratio of 7:4:6, mixing to prepare a stabilizer, then uniformly mixing the prepared stabilizer, an emulsifier and a thickening agent, adding the mixture into the oil phase obtained in the step S1 in a stirring state (at the rotating speed of 250 rpm), and stirring for 45min at the rotating speed of 250rpm to dissolve the mixture to obtain an oil phase mixture;
s4, mixing the oil phase mixture obtained in the step S3 with the water phase obtained in the step S2, adding cream, propylene glycol, carboxymethyl starch and natural carotene, uniformly mixing, controlling the temperature of feed liquid at 70 ℃, stirring at the rotating speed of 500rpm for about 35 minutes, and adding essence to obtain a mixture;
s5, homogenizing the mixture prepared in the step S4 under the pressure of 48Mpa, then placing the mixture into an aging cylinder, adjusting the temperature to 7 ℃, aging for 1.6h, quickly freezing the mixture below-18 ℃, and storing the mixture to obtain the product.
Example 4A Low-sugar high-dietary-fiber non-dairy cream containing milk fat
The cream containing the milk fat and the non-dairy creamer comprises the following components in percentage by mass: 1.3 percent of white granulated sugar; 18% of polydextrose and 12% of maltodextrin; 0.8% of malto-oligosaccharide; 17% of vegetable oil; 2% of milk fat; 1.4 percent of emulsifier; 0.7% of thickening agent; 0.13 percent of stabilizing agent; 0.06% of natural carotene; 0.15 percent of edible salt; 0.2 percent of essence for food and the balance of water.
The invention also provides a preparation method of the cream containing the milk fat, which comprises the following steps:
s1, mixing hydrogenated palm kernel oil and refined vegetable oil according to a mass ratio of 15-20: 7 to 10 percent of the mixture is mixed to prepare vegetable oil, and the temperature is raised to 71 ℃, so as to form an oil phase;
s2, putting white granulated sugar, polydextrose, maltodextrin, oligomeric maltose and edible salt into hot water at the temperature of about 78 ℃, stirring at the rotating speed of 600rpm for 27min to dissolve the white granulated sugar, the polydextrose, the maltodextrin, the oligomeric maltose and the edible salt, and preserving the mixture at the temperature of 66 ℃ to form a water phase;
s3, mixing sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and Tween 80 according to a mass ratio of 22:6:4:7:2, mixing the guar gum, the carrageenan, the xanthan gum, the hydroxypropyl methyl cellulose and the microcrystalline cellulose according to a mass ratio of 9:5:4:5:6, mixing to prepare a thickening agent, and mixing trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate according to a mass ratio of 7:4:5, mixing to prepare a stabilizer, then uniformly mixing the prepared emulsifier, the stabilizer and the thickener, uniformly mixing, adding the mixture into the oil phase obtained in the step S1 in a stirring state (200 rpm), and stirring for 50min at the rotating speed of 200rpm until the mixture is dissolved to obtain an oil phase mixture;
s4, mixing anhydrous cream and cream according to a mass ratio of 2:1, mixing to prepare milk fat, then mixing the oil phase mixture obtained in the step S3 and the water phase obtained in the step S2, adding the prepared milk fat and natural carotene, uniformly mixing, controlling the temperature of a feed liquid at 68 ℃, stirring at the rotating speed of 500rpm for about 40 minutes, and adding essence to obtain a mixture;
s5, homogenizing the mixture prepared in the step S4 under the pressure of 47Mpa, then placing the mixture in an aging jar, adjusting the temperature to 7 ℃, aging for 1.7h, quickly freezing at the temperature below-18 ℃, and storing to obtain the product.
Example 5A Low-sugar high-dietary-fiber non-dairy cream containing milk fat
The cream containing the milk fat and the non-dairy creamer comprises the following components in percentage by mass: 1.7 percent of sugar; 23% of polydextrose and 11% of maltodextrin; 0.7% of malto-oligosaccharide; 19% of vegetable oil; 4% of cream; 2.3 percent of emulsifier; 0.8% of thickening agent; 0.16% of a stabilizer; beta-carotene 0.08%; 0.15 percent of edible salt; 0.4% of food essence, 0.2% of propylene glycol, 0.4% of carboxymethyl starch and the balance of water.
The preparation method of the non-dairy cream containing the milk fat comprises the following steps:
s1, mixing hydrogenated palm kernel oil and refined vegetable oil according to a mass ratio of 19:9 mixing to prepare vegetable oil, and heating to 72 ℃ to form an oil phase;
s2, mixing glucose and glucose syrup according to a mass ratio of 1:2 mixing to obtain sugar, adding the sugar, polydextrose, maltodextrin, maltooligosaccharide and edible salt into hot water of about 78 deg.C, stirring at 700rpm for 25min to dissolve, and preserving at 68 deg.C to obtain water phase;
s3, mixing sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate and Tween 80 according to a mass ratio of 24:7:5:6:2, mixing the guar gum, the carrageenan, the xanthan gum, the hydroxypropyl methyl cellulose and the microcrystalline cellulose according to a mass ratio of 9:6:5:6:7, mixing to prepare a thickening agent, and mixing trisodium phosphate, dipotassium phosphate and sodium citrate according to a mass ratio of 7:4:7, mixing to prepare a stabilizer, then uniformly mixing the prepared emulsifier, the prepared thickener and the prepared stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state (the rotating speed is 200 rpm), and stirring for 50min at the rotating speed of 200rpm until the mixture is dissolved to obtain an oil phase mixture;
s4, mixing the oil phase mixture obtained in the step S3 and the water phase obtained in the step S2, adding cream, propylene glycol, carboxymethyl starch and beta-carotene, uniformly mixing, controlling the temperature of feed liquid at 70 ℃, stirring at the rotating speed of 500rpm for about 40 minutes, and adding essence to obtain a mixture;
and S5, homogenizing the mixture prepared in the step S4 under the pressure of 45Mpa, then placing the mixture into an aging cylinder, adjusting the temperature to 6 ℃, aging for 1.3 hours, quickly freezing the mixture below-18 ℃, and storing the mixture to obtain the product.
Comparative example 1A milk fat-containing non-dairy cream with Low sugar and high dietary fiber
The component dosage of the cream containing the milk fat and the preparation process thereof are similar to those of the example 5;
the difference from example 5 is that the composition of comparative example 1 is devoid of propylene glycol and the amount of carboxymethyl starch is 0.6%.
Comparative example 2A milk fat-containing non-dairy cream with Low sugar and high dietary fiber
The component dosage of the cream containing the milk fat and the preparation process thereof are similar to those of the example 5;
the difference from example 5 is that the composition of comparative example 2 has no carboxymethyl starch and the amount of propylene glycol is 0.6%.
Comparative example 3A low-sugar high-dietary-fiber non-dairy cream containing butterfat
The component dosage and the preparation process of the cream containing the milk fat are similar to those of the embodiment 5;
the difference from example 5 is that the stabilizer in comparative example 3 is composed of trisodium phosphate and sodium citrate in a mass ratio of 1:3, mixing and preparing.
Comparative example 4A Low sugar high dietary fiber creamer containing milk fat
The component dosage of the cream containing the milk fat and the preparation process thereof are similar to those of the example 5;
the difference from example 5 is that the emulsifiers sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester and sodium stearoyl lactylate in comparative example 4 are mixed in a mass ratio of 24:7:5:6 mixing the components.
Comparative example 5A low-sugar high-dietary-fiber non-dairy cream containing butterfat
The component dosage of the cream containing the milk fat and the preparation process thereof are similar to those of the example 5;
the difference from example 5 is that the emulsifier in comparative example 5 is sorbitol ester.
Comparative example 6A milk fat-containing non-dairy cream with Low sugar and high dietary fiber
The component dosage of the cream containing the milk fat and the preparation process thereof are similar to those of the example 5;
the difference from example 5 is that the thickener in comparative example 6 is sodium caseinate.
Test example 1 comparison of dispensing amount
1. Test samples: the cream containing milk fat described in examples 1 to 5 and comparative examples 1 to 6;
2. the test process comprises the following steps: the non-dairy cream was prepared as described in examples 1 to 5 and comparative examples 1 to 6, and then whipped at 8 ℃ at 200rpm until the volume gradually increased and the cream became too thick to flow, scraped with a spoon to stop the appearance of a fine smooth surface, and counted the whipping amount, whipping time and cream viscosity.
3. And (3) test results: see table 1 for specific test results.
TABLE 1 comparison of the dispensing amounts of different test samples
As is apparent from Table 1 above, the cream of examples 1 to 5 of the present invention was whipped more than those of comparative examples 1 to 6, which is just to prove that the cream of examples of the present invention was increased in whipping amount.
Test example 2 stability comparison
1. Test samples: the non-dairy cream prepared in example 5 and comparative examples 1 to 6;
2. the test method comprises the following steps: the fine smoothness, dryness, plasticity and stability of the non-dairy cream prepared by the methods of examples 1 to 5 and comparative examples 1 to 6 were measured, and the measurement standards are shown in Table 2.
TABLE 2 evaluation criteria of the respective indices
Remarking: scores 1', 2', 3' and 4' are the same as 1, 2, 3 and 4, which are easily distinguished herein, plus "'" is used.
3. And (3) test results: the specific test results are shown in Table 3 (3-1, 3-2, 3-3).
TABLE 3 comparison of various indexes of different non-dairy cream
TABLE 3-1
TABLE 3-2
Tables 3 to 3
On the basis, the state of the cream containing milk fat prepared in example 5 after being placed on a mounting column at 25 ℃ for 5 hours is shown in figure 1, and the state after being refrigerated (6 ℃) for 20 hours is shown in figure 2, and as can be seen from figures 1 and 2, the cream containing milk fat still has good stability after being placed for a period of time.
Finally, it should be noted that the above-mentioned embodiments are only illustrative for the principle, performance and efficacy of the present invention, and are not meant to limit the present invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (6)
1. The milk fat-containing non-dairy cream with low sugar and high dietary fiber is characterized by comprising the following components in percentage by mass: 1 to 2 percent of sugar; 15-25% of polydextrose and 6-15% of maltodextrin; 0.5 to 1 percent of oligomeric maltose; 10 to 22 percent of vegetable oil; 1-5% of milk fat; 0.4 to 3 percent of emulsifier; 0.1 to 1.0 percent of thickening agent; 0.05 to 0.2 percent of stabilizer; 0 to 0.1 percent of colorant; 0.08 to 0.2 percent of edible salt; 0 to 0.5 percent of food essence, 0.1 to 0.3 percent of propylene glycol, 0.3 to 0.5 percent of carboxymethyl starch and the balance of water; the emulsifier is prepared from sodium caseinate, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium stearyl lactate and tween 80 in a mass ratio of 20-25: 5 to 8:3 to 6:5 to 8:1 to 3; the thickening agent is prepared from guar gum, carrageenan, xanthan gum, hydroxypropyl methyl cellulose and microcrystalline cellulose according to a mass ratio of 7-10: 4 to 6:2 to 5:3 to 7:4 to 8; the stabilizer is prepared from trisodium phosphate, dipotassium hydrogen phosphate and sodium citrate according to the mass ratio of 6-9: 3 to 5:5 to 7.
2. The cream containing milk fat of claim 1, which comprises the following components by mass percent: 1.5% of sugar; 21% of polydextrose and 10% of maltodextrin; 0.8% of maltooligosaccharide; 15% of vegetable oil; 3% of milk fat; 2% of an emulsifier; 0.5% of thickening agent; 0.1% of a stabilizer; 0.05% of a coloring agent; 0.15 percent of edible salt; 0.3 percent of food essence, 0.1 to 0.3 percent of propylene glycol, 0.3 to 0.5 percent of carboxymethyl starch and the balance of water.
3. The cream containing milk fat and vegetable fat of claim 1 or 2, wherein the sugar is one or more of glucose, white granulated sugar, glucose syrup and high fructose syrup; the vegetable oil is prepared from hydrogenated palm kernel oil and refined vegetable oil according to the mass ratio of 15-20: 7-10 parts by weight; the milk fat is one or more of anhydrous cream, cream and dilute cream.
4. The cream containing milk fat and vegetable fat of claim 1 or 2, wherein the coloring agent is natural carotene.
5. A method for preparing the cream containing milk fat as claimed in any one of claims 1 to 4, which comprises the following steps:
s1, heating vegetable oil to 70-72 ℃ to form an oil phase;
s2, putting sugar, polydextrose, maltodextrin, oligomeric maltose and edible salt into hot water at the temperature of 75-80 ℃, stirring to dissolve the sugar, the polydextrose, the maltodextrin, the oligomeric maltose and the edible salt, and preserving the mixture at the temperature of 66-68 ℃ to form a water phase;
s3, uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state, and stirring and dissolving to obtain an oil phase mixture;
s4, mixing the oil phase mixture obtained in the step S3 with the water phase obtained in the step S2, adding the milk fat, the propylene glycol, the carboxymethyl starch and the coloring agent, uniformly mixing, controlling the temperature of the feed liquid to be 68-70 ℃, stirring for 30-40 minutes, and adding the essence to obtain a mixture;
s5, homogenizing the mixture prepared in the step S4 under the pressure of 45-50 Mpa, then placing the mixture into an aging jar, adjusting the temperature to 4-10 ℃, aging for 1-2 hours, quickly freezing at the temperature below-18 ℃, and storing to obtain the product.
6. The method according to claim 5, wherein the stirring conditions in step S2 are stirring at 500 to 800rp for 20 to 30min; the stirring in the step S3 is carried out for 40-50 min at the rotating speed of 200-300 rpm; the stirring in the step S4 is stirring for 30-40 min at the rotating speed of 400-600 rpm.
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