CN115517298A - High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof - Google Patents
High unsaturated fatty acid vegetable fat whipped cream and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
The invention relates to high unsaturated fatty acid vegetable fat whipped cream and a preparation method thereof, belonging to the field of food processing. The high unsaturated fatty acid non-hydrogenated dairy cream provided by the invention comprises the following raw materials: base oils, sucrose esters, monoglycerides, polyglycerol esters, proteins, sweeteners, hydrocolloids, flavors, and water; wherein, the base oil is 20 to 30 percent, the sucrose ester is 1 to 2 percent, and the polyglycerol ester is 1 to 2 percent; the base oil consists of liquid vegetable oil and solid vegetable oil, the unsaturated fatty acid content of the base oil is 5-40%, and the technical problems that the conventional non-dairy cream system mainly uses saturated fat, and the increase of the unsaturated fatty acid content can cause low cream whipping multiple, poor structural plasticity, easy collapse of an aerated system, poor storage stability and the like are solved, and the requirements of food processing enterprises and consumers cannot be met. The prepared high-unsaturated non-hydrogenated vegetable butter has good air-filling whipping characteristic, whipping quantity, pattern mounting stability and taste, is easy to operate, and meets the actual requirements of food production.
Description
Technical Field
The invention relates to high unsaturated fatty acid non-dairy whipping cream and a preparation method thereof, belonging to the field of food processing.
Background
China is a big country for producing the non-dairy cream, and the demand of the non-dairy cream represented by whipped cream tends to increase year by year. Whipped cream is an O/W type emulsion system in which the fat content is 20% to 40%. The fat in the prior non-dairy whipping cream is mainly saturated fat, and the good texture and structural stability of the cream are maintained through crystallization; however, saturated fats contain a large amount of saturated fatty acids, even a certain amount of trans fatty acids (hydrogenated vegetable oils), and eating a large amount of saturated fats promotes the occurrence of chronic diseases such as diabetes, cardiovascular diseases and the like, and is harmful to the health of people. Therefore, the development of the zero-trans low-saturated non-dairy cream is imperative.
In the process of stirring the cream, crystals formed by fat crystallization in an emulsion system can pierce an oil-water interface and protrude out of the interface, and partial aggregation among fat balls is promoted, so that a stable aerated network structure is formed through crystal bridge connection. Thus, fat, as an important constituent in whipped cream, determines the aeration characteristics and structural stability of the cream. With the increase of the content of unsaturated fatty acid in the non-dairy cream, the crystallization performance of fat is reduced, the number of crystals is reduced, so that the problems of low expansion, poor structural plasticity, easy collapse of an inflation system, poor storage stability and the like of a final product occur, and the requirements of food processing enterprises and consumers cannot be met. Therefore, the development of low saturated non-dairy cream is always a technical difficulty for food processing enterprises.
At present, a series of researches are carried out on zero-trans non-dairy cream, and the base material oil without trans fatty acid is mainly prepared by methods such as extreme hydrogenation of grease, compounding of grease, enzymatic transesterification and the like and is used in the cream. For example: patent CN202110785308.1 realizes the preparation of zero trans fatty acid non-dairy cream by using extremely hydrogenated vegetable oil; in the patent CN202011120574.4, natural fat such as palm kernel oil, shea butter, coconut oil and the like is compounded to prepare the non-trans fatty acid non-dairy cream; although the above patent realizes the preparation of the zero trans fatty acid non-dairy cream, the fat is mainly saturated oil, and no report of increasing the unsaturated fatty acid content of the non-dairy cream is found. The present invention is directed to increasing the content of unsaturated fatty acids in fat cream while achieving product quality similar to cream prepared from traditional saturated fats.
Disclosure of Invention
The technical problem is as follows:
the traditional non-dairy cream system mainly uses saturated fat, and the problems of low cream whipping multiple, poor structural plasticity, easy collapse of an aerated system, poor storage stability and the like caused by the increase of the content of unsaturated fatty acid in the traditional non-dairy cream system cannot meet the requirements of food processing enterprises and consumers.
The technical scheme is as follows:
in order to solve the problems, the invention takes highly unsaturated liquid oil, palm kernel oil and palm oil mixture as base oil (the content of unsaturated fatty acid can reach 40 percent), the preparation of the highly unsaturated non-hydrogenated vegetable butter is realized by taking polyglycerol ester and sucrose ester as crystallization promoters and monoglyceride as an auxiliary material through interaction with other components. The base oil adopted by the invention does not contain hydrogenated vegetable oil, the unsaturated fatty acid content of the base oil of the cream system is increased by common commercially available liquid vegetable oil, compared with the saturated base oil required by the traditional non-dairy cream, the raw material has wider source, no need of customization and lower price, and the cost can be greatly reduced and the nutritional value of the product is increased.
The first purpose of the invention is to provide a non-hydrogenated non-dairy cream with high unsaturated fatty acid, which comprises the following raw materials: base oils, sucrose esters, monoglycerides, polyglycerol esters, proteins, sweeteners, hydrocolloids, flavors, and water; wherein, the base oil accounts for 20-30 percent, the sucrose ester accounts for 1-2 percent and the polyglycerol ester accounts for 1-2 percent; the base oil consists of liquid vegetable oil and solid vegetable oil, and the unsaturated fatty acid content of the base oil is 5-40%.
In a preferred embodiment of the present invention, the unsaturated fatty acid content of the base oil is 36 to 40%.
As a preferred embodiment of the present invention, the liquid vegetable oil includes but is not limited to at least one of soybean oil, liquid palm oil, linseed oil, rapeseed oil, sunflower seed oil, and corn oil.
As a preferred embodiment of the present invention, the solid vegetable oil includes, but is not limited to, at least one of palm kernel stearin, palm stearin, solid palm kernel oil, and solid palm oil.
In a preferred embodiment of the present invention, the protein content of the non-hydrogenated non-dairy creamer with highly unsaturated fatty acids is 0.1 to 1.5%.
As a preferred embodiment of the present invention, the protein includes, but is not limited to, at least one of pea protein, soy protein isolate, sodium caseinate.
As a preferred embodiment of the present invention, the hydrocolloid comprises at least one of xanthan gum, guar gum, sodium alginate, locust bean gum, methyl cellulose.
As a preferred embodiment of the present invention, the sweetener includes at least one of white granulated sugar and syrup.
In a preferred embodiment of the present invention, the syrup is at least one of glucose syrup, high fructose corn syrup.
In a preferred embodiment of the present invention, the seasoning is common salt, and the content of common salt in the highly unsaturated fatty acid non-hydrogenated non-dairy cream is 0.02 to 0.45%.
As a preferred embodiment of the present invention, the raw material composition of the highly unsaturated fatty acid non-hydrogenated non-dairy cream is as follows in weight percentage: 24% of base oil, 1-2% of sucrose ester, 0-0.3% of monoglyceride, 1-2% of polyglycerol ester, 0.1-1.5% of protein, 2-35% of sweetening agent, 0.1-1% of hydrocolloid, 0.02-0.45% of flavoring agent and the balance of water.
As a preferred embodiment of the present invention, the raw material composition of the highly unsaturated fatty acid non-hydrogenated non-dairy cream is as follows in weight percentage: 24% of base oil, 1-2% of sucrose ester, 0.22% of monoglyceride, 1-2% of polyglycerol ester, 0.2% of pea protein, 15% of white granulated sugar, 3% of syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.1% of salt and the balance of water; the base oil consists of liquid vegetable oil and solid vegetable oil, and the unsaturated fatty acid content of the base oil is 5-40%.
As a preferred embodiment of the present invention, the base oil has a composition of:
(1) Palm stearin 11.2% and palm oil 12.8% at 10 ℃;
(2) 15.8% of palm kernel stearin and 8.2% of linseed oil;
(3) 14.4% of palm kernel stearin and 9.6% of refined soybean oil;
(4) Palm stearin 9.8% and palm oil 14.2% at 18 ℃.
The second purpose of the invention is to provide a method for preparing high unsaturated fatty acid non-hydrogenated vegetable fat cream, based on the above raw material formula of the high unsaturated fatty acid vegetable fat whipped cream, the method comprises the following steps:
s1: heating and stirring liquid vegetable oil and solid vegetable oil to uniformly mix the liquid vegetable oil and the solid vegetable oil, and adding sucrose ester and monoglyceride to uniformly disperse the sucrose ester and the monoglyceride to obtain an oil phase mixture;
s2: fully and uniformly mixing polyglycerol ester, protein, sweetening agent, hydrocolloid and flavoring agent to obtain a mixed powder raw material; adding the mixture into water, stirring and dissolving to obtain a water phase mixture;
s3: mixing the oil phase mixture and the water phase mixture, heating, stirring, shearing, homogenizing, pasteurizing, rapidly cooling to below 10 deg.C, and aging at 4 deg.C to obtain non-hydrogenated non-dairy cream emulsion containing highly unsaturated fatty acid.
As a preferred embodiment of the present invention, in the step S3, heating and stirring: stirring at the speed of 300-500 rpm/min for 10-30 min at the temperature of 60-90 ℃.
As a preferred embodiment of the present invention, the shearing in step S3: shearing at 7000-10000 rpm for 5-20 min.
As a preferred embodiment of the present invention, in the step S3, homogenization: homogenizing for 2 times under 10-15 MPa.
As a preferred embodiment of the present invention, the pasteurization in the step S3: pasteurizing at 60-80 deg.c for 15-30 min.
The third purpose of the invention is to provide the application of the high unsaturated fatty acid non-dairy whipped cream or the method in food.
Has the advantages that:
the invention takes the mixture of highly unsaturated liquid vegetable oil and solid vegetable oil as base oil (the content of unsaturated fatty acid can reach 40 percent), the preparation of the highly unsaturated non-hydrogenated vegetable butter is realized by taking polyglycerol ester and sucrose ester as crystallization promoters and monoglyceride as an auxiliary through the interaction with other components. The base oil adopted by the invention does not contain hydrogenated vegetable oil, the unsaturated fatty acid content of the base oil of the cream system is increased by common commercially available liquid vegetable oil, compared with the saturated base oil required by the traditional non-dairy cream, the raw material has wider source, no need of customization and lower price, and the cost can be greatly reduced and the nutritional value of the product is increased. The invention overcomes the technical problems that the traditional non-dairy cream system mainly uses saturated fat, and the increase of the content of unsaturated fatty acid in the non-dairy cream system causes low cream whipping times, poor structural plasticity, easy collapse of an aerated system, poor storage stability and the like, and can not meet the requirements of food processing enterprises and consumers.
The high unsaturated non-hydrogenated vegetable butter prepared by the invention has better air-inflation whipping characteristic, whipping amount, pattern mounting stability and taste, is easy to operate and meets the actual requirements of food production; meanwhile, the unsaturated fatty acid content in the non-dairy whipped cream accounts for 35-45% of the total fat weight, and the health requirements of people can be met.
The high-unsaturated non-hydrogenated non-dairy cream prepared by the invention has better freeze-thaw stability, can realize 5 times of freeze-thaw cycles, and the emulsion can still maintain stability and the whipping performance (foam hardness) can maintain stability after the freeze-thaw cycles.
Drawings
FIG. 1 texture of whipped cream prepared in examples 1-5 and comparative example 1;
FIG. 2 microstructure of whipped cream of different formulations;
fig. 3 picture of the stacking stability of whipped cream subjected to freeze-thaw cycling of example 7: the left picture is whipped cream after 3 times of freeze thawing, and the right picture is whipped cream after 5 times of freeze thawing.
Detailed Description
The following description is of preferred embodiments of the invention, and it is to be understood that the embodiments are for the purpose of illustrating the invention better and are not to be taken in a limiting sense.
The raw material addition amounts in the examples and the comparative examples of the present invention are all in mass percentage.
Example 1
Heating and stirring base material oil (14.4% of palm kernel stearin and 9.6% of refined soybean oil) to uniformly mix the base material oil and the refined soybean oil; then adding 1% of sucrose ester and 0.22% of monoglyceride, and dispersing the sucrose ester and the monoglyceride uniformly to obtain an oil phase mixture;
fully and uniformly mixing 1% of polyglycerol ester, 0.2% of pea protein, 15% of white granulated sugar, 0.15% of xanthan gum, 0.08% of guar gum and 0.1% of salt to obtain a mixed powder raw material, adding the mixed powder raw material into water, stirring and dissolving, and adding 3% of syrup for mixing to obtain a water-phase mixture;
mixing the oil phase mixture and the water phase mixture, supplementing water to 100%, stirring at the speed of 500rpm/min at 60 ℃ for 10min, shearing at 80000rpm for 8min, homogenizing at the condition of 12Mpa for 2 times, pasteurizing at 65 ℃ for 10min, quickly cooling to the temperature of less than 10 ℃, and aging at the temperature of 4 ℃ for 24h to obtain non-hydrogenated non-dairy cream emulsion; then, the prepared non-hydrogenated non-dairy cream emulsion is aerated and whipped to obtain whipped cream, and the whipping times, the star-shaped decorative stability, the stacking stability, the microstructure, the 24h bowl-shaped structure and the hardness change of the whipped cream are measured.
Whipping times of whipped cream:mixing non-hydrogenated vegetable fat cream milkPouring the solution into a 100mL dry wide-mouth bowl and weighing M 1 Filling the prepared whipped cream into a wide-mouth bowl with the same volume after air-filling and whipping, scraping off excessive cream by a scraper after filling, and weighing M 2 And calculating the whipping times of the whipped cream according to the following notations;
wherein X is the cream whipping multiple; m 0 Mass (g) of empty bowl; m 1 The total mass (g) of the cream emulsion and the bowl; m 2 Is the total mass (g) of whipped cream and bowl.
Star pattern mounting stability:filling the whipped cream into a decorating bag; mounting the star-shaped flower once every 10min at room temperature until the form of the star-shaped flower is unstable, and recording the time to obtain the stability result of the star-shaped flower.
Determination of the texture of whipped cream:an AB/E measurement mold and a 40mm plate were selected using a texture analyzer type TA-XT2 from SMS, UK, and the parameters for the measurement were set as follows: speed before measurement: 1.0mm/s; measuring speed: 1.0mm/s; and (3) measuring the speed: 10mm/s, descent distance: 30mm; trigger force: 10g of the total weight of the mixture; initial height: 85mm. The hardness of the whipped cream was measured.
Stacking stability of whipped cream:stacking the whipped cream, wherein the initial stacking height is 10cm, placing the whipped cream at room temperature (25 ℃) for 2h, observing the collapse condition of the cream, measuring the stacking height after placing the whipped cream at room temperature for 2h again, and calculating the difference between the initial stacking height and the stacking height after placing the whipped cream at room temperature for 2h, namely the collapse height.
Microstructure of whipped cream:standing the whipped cream at room temperature, and respectively observing and standing microstructures of the whipped cream for 10min, 30min and 60min by adopting a polarized light microscope, specifically: placing a small amount of whipped cream on a glass slide, respectively placing a 1mm thick cover glass on the left and right sides of the cream (ensuring the thickness of the cream in the center of the glass slide is consistent), covering the 1cm × 1cm cover glass on the cream, and observing the cream by adopting a 10 × objective lens and a 10 × eyepieceBubble morphology.
24h bowl evaluation:and (3) troweling 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 that of the bowl, and observing the surface roughness, the crack degree and the collapse degree of the trowelled cream after storing the trowelled cream at 4 ℃ for 24 hours.
Example 2
The base oil in example 1 was adjusted to 24% palm kernel stearin and 0% refined soybean oil, which were the same as those in example 1, to obtain non-hydrogenated vegetable butter.
Example 3
The base oil in example 1 was adjusted to 19.76% of palm kernel stearin and 4.24% of refined soybean oil, which were the same as those in example 1, to obtain non-hydrogenated vegetable butter.
Example 4
The base oil in example 1 was adjusted to 16.94% of palm kernel stearin and 7.06% of refined soybean oil, which were the same as those in example 1, to obtain non-hydrogenated vegetable butter.
Example 5
Adjusting the base oil content of palm kernel stearin to 11.29% g in example 1, refining soybean oil to 12.71% g, and keeping the balance in the same manner as in example 1, to obtain non-hydrogenated vegetable butter.
Comparative example 1
Comparative example 1 is a commercial non-dairy cream (brand: vitamin; product name: jinzuo dessert non-dairy cream; cream formula: water, hydrogenated vegetable oil, corn syrup, white sugar, emulsifier, thickener, edible essence, moisture retention agent, edible salt), and the whipping conditions and performance test methods were the same as in example 1.
The results of the measurement and evaluation of the whipping times, the starburst decorative stability, the bowl-shaped structure change for 24 hours, and the stacking stability of the whipped cream of examples 1 to 5 and comparative example 1 are shown in table 1; the hardness of the whipped cream of examples 1-5 and comparative example 1 is shown in fig. 1.
TABLE 1 beating times of whipped cream, stability of star-shaped decoration, change of bowl-shaped structure in 24 hours, stability of plastic piling
As can be seen from Table 1, compared with comparative example 1, the whipping multiples of the whipped cream in examples 1-4 are basically consistent with those of the whipped cream, and are all higher than 300%, the star-shaped decoration stability time is 40min, the structural stability of the bowl-shaped structure test in 24h is better, the stacking stability is not higher than 0.7cm after being stored for 2h at room temperature, and the whipped cream in examples 1-4 has excellent aeration capacity and stability; in examples 1-4, the whipped cream still had better whipping times, star pattern stability and stacking stability as the unsaturated fatty acid content increased from 5% to 40%. Based on the method, the content of unsaturated fatty acid in the whipped non-dairy cream is successfully increased (up to 40 percent), and simultaneously the product quality similar to the product quality of cream prepared by traditional saturated fat is achieved; realizes the successful preparation of the high unsaturated fatty acid non-hydrogenated cream. As shown in FIG. 1, the hardness of the whipped cream prepared in examples 1 to 4 was substantially identical to that of the whipped cream prepared from the commercial non-dairy cream of comparative example 1, indicating that the highly unsaturated fatty acid formulation sample of the present invention has similar plasticity to that of the commercial non-dairy cream, and has better aeration ability and stability.
As can be seen from the comparison of examples 1 to 5, when the unsaturated fatty acid content is increased to 50%, the whipped cream prepared in example 5 can be aerated and whipped, but the whipping multiple is low (only 256%), the stability of the star flower is only 10min, the bowl-shaped structural change is represented by structural collapse, bubbles appear on the surface, the storage collapse height is 2.5cm after the stacking stability is 2h, the hardness is soft (fig. 1), and the practical application requirement of the whipped cream cannot be met.
The microstructures of the whipped creams of examples 1 to 4 and comparative example 1 are shown in fig. 2, and it can be seen from fig. 2 that the microstructures of examples 1 to 4 are substantially identical to those of commercial whipped creams, and the stabilization of the microstructure of the whipped cream in a network for a long period of time can be achieved, and it is further confirmed that the whipped creams prepared in examples 1 to 4 have the same whipping aeration stability and structural stability as commercial creams, and can satisfy the practical application requirements of whipped creams.
Comparative example 2
Prepared with the base oil of example 1 and using the existing non-dairy cream formula: the mass percent (%) of each raw material is as follows: base oil (24.00%), sodium caseinate 0.60%, sucrose 10.00%, xanthan gum 0.15%, guar gum 0.08%, salt 0.10%, corn syrup 3.00%, emulsifier (0.50%), and the balance of water. Wherein the base oil is consistent with that of the embodiment 1, and the preparation method of the whipped cream comprises whipping conditions and performance test methods which are the same as those of the embodiment 1.
Comparative example 3 Effect of sucrose ester addition on highly unsaturated whipped cream
The sucrose esters of example 1 were added in amounts of 0%, 0.05%, 1.5%, and 2%, respectively, and the base oil and other ingredients were kept the same as in example 1, and the whipped cream was prepared by the same method as in example 1, including whipping conditions and performance test methods.
Comparative example 4 Effect of the amount of polyglycerol ester added on highly unsaturated whipped cream
The amounts of the polyglycerin ester added in example 1 were adjusted to 0%, 0.05%, 1.5%, and 2%, respectively, and the base oil and other ingredients were kept the same as in example 1, and the whipping conditions and the performance test method of the whipped cream were the same as in example 1.
Comparative example 5
The sucrose ester in example 1 was replaced with glycerol mono-lactate, the polyglycerol ester was replaced with propylene glycol stearate, the amount added was the same as in example 1, the base oil and other ingredients were the same as in example 1, and the whipped cream was prepared under whipping conditions and by the same performance test method as in example 1.
Table 2 test results for different whipped creams
As can be seen from Table 2, in comparative example 2, by using the base oil (the unsaturated fatty acid content is 40%) in the same manner as in example 1 and directly referring to the formula of the conventional non-dairy cream, the prepared cream sample has the problems of low expansion, poor stability of star-shaped flowers, stability time of only 20min, collapse height of 2.5cm after being stored for 2 hours at room temperature, poor stability of stacking and molding and the like, which indicates that the preparation of the highly unsaturated fatty acid non-dairy cream cannot be realized by directly using the conventional non-dairy cream formula. In the comparative example 3, with the increase of the sucrose ester content, the whipping times of the whipped cream are increased, the stability of the starburst is gradually enhanced, the surface foaming phenomenon is improved, the collapse height is less than 1cm after the storage for 2 hours at room temperature, the stacking and molding stability is good, and the market demand can be met. As can be seen from comparison with the commercial non-dairy cream in comparative example 1 and example 1, the optimal addition amount of sucrose ester is 1% -2%, and the whipped cream prepared at this time has smooth and fine surface, luster, moderate hardness, no bleeding after long-term standing, and good shape retention, stiffness and stability. Similarly, in comparative example 4, with the increase of the content of the polyglycerol ester, the whipped cream has multiple whipping times and the stability of the star-shaped flowers, and the collapse height of the whipped cream is within 1cm after the whipped cream is stored for 2 hours at room temperature, so that the whipped cream has better stacking stability. The optimal addition amount range of the polyglycerol ester is 1-2%, and the prepared whipped cream has smooth and fine surface, luster, moderate hardness and stable internal structure. Compared with the example 1, the sample in the comparative example 5 has the phenomena of low foaming multiple, poor structure plasticity of cream and incapability of stacking, and the finding that the aim of the invention cannot be realized even if other parameters and methods are unchanged after the sucrose ester is replaced by the functional analogue of glycerol mono-lactate and the polyglycerol ester is replaced by the propylene glycol stearate. In conclusion, sucrose ester and polyglycerol ester are used as key elements in the invention, so that the plasticity and the aeration stability of the cream can be improved, and the actual application requirement of the whipped cream can be met.
EXAMPLE 6 Effect of different types of oils and fats
The base oil of example 1 was adjusted to have the specific composition and content shown in table 3, and the content of unsaturated fatty acid in whipped cream was controlled to 40% (which was identical to the unsaturated fatty acid content of the sample of example 1), and the whipped cream was prepared by the same whipping conditions and the same performance test method as example 1. The results are shown in Table 3.
Table 3 test results for whipped creams of different base oils
As can be seen from Table 3, the whipping multiples of the whipped cream prepared in example 6 are substantially the same as those of example 1, and are all higher than 300%, the star-shaped decoration stability time is 40min, the collapse height is not more than 1cm after 2h storage at room temperature, and the whipped cream has good stacking stability and can meet market requirements. The formula of the invention is suitable for different types of grease, and has excellent aeration capacity and stability while ensuring that the content of unsaturated fatty acid in a cream system is 40 percent, thereby providing more choices of base oil for whipped cream production enterprises and being beneficial to saving cost.
Example 7
With reference to the raw material formulation of example 1, whipped cream was prepared by a method comprising whipping conditions substantially the same as in example 1 except that the prepared non-hydrogenated non-dairy cream emulsion was subjected to a freeze-thaw cycle step (freeze-thaw method: freezing the emulsion at-20 ℃ for 21 hours, then thawing in a 15 ℃ water bath for 3 hours while shaking 1 time every half hour, and the freeze-thaw method was cycled for 3 and 5 times) before aerated whipping, and the freeze-thaw stability and whipping characteristics of the whipped cream were evaluated with reference to the performance test method of example 1.
Table 4 test results for whipped cream subjected to freeze-thaw cycling
From table 4, the whipping multiple of whipped cream reaches about 300% after 3 or 5 times of freezing and thawing, which shows that the formula sample still has better aeration capacity after freezing and thawing cycle, the whipped cream has better plasticity, is easy to be stacked and shaped (shown in fig. 3), the stacking and shaping stability (2 h storage collapse height) is not more than 1cm, the excellent freezing and thawing stability is proved, the deterioration problems (such as emulsion layering, whipping performance reduction and the like) caused by repeated freezing and thawing (temperature fluctuation) of the sample in the transportation process are successfully overcome, and the storage and the transportation are more convenient.
Claims (10)
1. The non-hydrogenated non-dairy cream containing high unsaturated fatty acid is characterized by comprising the following raw materials: base oils, sucrose esters, monoglycerides, polyglycerol esters, proteins, sweeteners, hydrocolloids, flavors, and water;
wherein, the base oil accounts for 20 to 30 percent, the sucrose ester accounts for 1 to 2 percent, and the polyglycerol ester accounts for 1 to 2 percent;
the base oil consists of liquid vegetable oil and solid vegetable oil, and the unsaturated fatty acid content of the base oil is 5-40%.
2. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 1, wherein the unsaturated fatty acid content of said base oil is 36 to 40%.
3. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 1, wherein said liquid vegetable oil comprises at least one of soybean oil, liquid palm oil, linseed oil, rapeseed oil, sunflower seed oil, and corn oil.
4. The non-hydrogenated non-vegetable butter of highly unsaturated fatty acid according to claim 1, wherein said solid vegetable oil comprises at least one of palm kernel stearin, palm stearin, solid palm kernel oil, and solid palm oil.
5. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 1, wherein the content of protein in the non-hydrogenated non-dairy cream of highly unsaturated fatty acid is 0.1 to 1.5%.
6. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 1, wherein the non-hydrogenated fatty acid comprises the following raw materials in percentage by weight:
24 percent of base oil, 1 to 2 percent of sucrose ester, 0 to 0.3 percent of monoglyceride, 1 to 2 percent of polyglycerol ester, 0.1 to 1.5 percent of protein, 2 to 35 percent of sweetening agent, 0.1 to 1 percent of hydrocolloid, 0.02 to 0.45 percent of flavoring agent and the balance of water.
7. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 1, wherein the raw material composition comprises, in weight percent:
24% of base oil, 1-2% of sucrose ester, 0.22% of monoglyceride, 1-2% of polyglycerol ester, 0.2% of pea protein, 15% of white granulated sugar, 3% of syrup, 0.15% of xanthan gum, 0.08% of guar gum, 0.1% of salt and the balance of water;
the base oil consists of liquid vegetable oil and solid vegetable oil, and the unsaturated fatty acid content of the base oil is 5-40%.
8. The non-hydrogenated non-dairy cream of highly unsaturated fatty acid according to claim 7, wherein the base oil has a composition of:
(1) 11.2% of palm stearin and 12.8% of palm oil at 10 ℃;
(2) 15.8% of palm kernel stearin and 8.2% of linseed oil;
(3) 14.4% of palm kernel stearin and 9.6% of refined soybean oil;
(4) 9.8% of palm stearin and 14.2% of palm oil at 18 ℃.
9. A method for producing a highly unsaturated fatty acid non-hydrogenated vegetable butter cream, based on the raw material formulation of the highly unsaturated fatty acid non-hydrogenated vegetable butter whipped cream according to any one of claims 1 to 8, comprising the steps of:
s1: heating and stirring liquid vegetable oil and solid vegetable oil to uniformly mix the liquid vegetable oil and the solid vegetable oil, and adding sucrose ester and monoglyceride to uniformly disperse the sucrose ester and the monoglyceride to obtain an oil phase mixture;
s2: fully and uniformly mixing polyglycerol ester, protein, sweetening agent, hydrocolloid and flavoring agent to obtain a mixed powder raw material; adding the mixture into water, stirring and dissolving to obtain a water phase mixture;
s3: mixing the oil phase mixture and the water phase mixture, heating, stirring, shearing, homogenizing, pasteurizing, rapidly cooling to less than 10 deg.C, and aging at 4 deg.C to obtain non-hydrogenated vegetable butter emulsion containing highly unsaturated fatty acid.
10. Use of the highly unsaturated fatty acid non-dairy whipped cream according to any one of claims 1 to 8 or the method according to claim 9 in food.
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| CN116803281A (en) * | 2023-05-08 | 2023-09-26 | 江南大学 | Preparation method of pure plant-based whipped cream |
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