CN116138319A - Light cream and preparation method thereof - Google Patents
Light cream and preparation method thereof Download PDFInfo
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- CN116138319A CN116138319A CN202111389973.5A CN202111389973A CN116138319A CN 116138319 A CN116138319 A CN 116138319A CN 202111389973 A CN202111389973 A CN 202111389973A CN 116138319 A CN116138319 A CN 116138319A
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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
- A23C13/00—Cream; Cream preparations; Making thereof
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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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
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Abstract
The invention provides a light cream and a preparation method thereof. The preparation method of the light cream comprises the following steps: (1) raw material cream separation: separating raw material cream from raw milk; (2) preheating: preheating the raw material cream to obtain preheated cream; (3) autoclaving: and (3) performing high-pressure steam sterilization on the preheated cream. The light cream produced by the preparation method has good fluidity, no water separation and good fluidity and whipping rate.
Description
Technical Field
The invention belongs to the field of cream preparation methods, and particularly relates to a light cream and a preparation method thereof.
Background
The ultra-high temperature instantaneous sterilization (UHT) whipped cream with animal fat source is an important raw material in the baking industry, and is characterized by high fat content, about 35% fat at most, various application forms, and multiple applications in making decorative cake, making snow top and the like. To meet various application requirements, it is often necessary to flexibly design the formulation according to specific requirements and adjust the addition amounts of the emulsifier and the stabilizer. As the light cream is from milk and contains rich carbon source and nitrogen source, in order to ensure the product to have longer shelf life and avoid the spoilage problem of the product caused by the pollution of microorganisms, the commercial sterility requirement of the product is often met by an ultra-high temperature sterilization mode.
However, most scientific research institutions and enterprises lack small-sized ultrahigh-temperature sterilization equipment, so that the formula development is long, and the formula development work is inflexible. Therefore, the method is very helpful to flexibly adjust the production formula of the product, reduce the investment cost of equipment and greatly shorten the development period of the product by other more convenient modes to approach to the ultra-high temperature sterilization condition.
Disclosure of Invention
The invention aims to provide a preparation method of the light cream, and the light cream produced by the preparation method has good fluidity, no water separation and better fluidity and whipping rate.
It is another object of the present invention to provide a cream prepared by the above-mentioned preparation method.
In order to achieve the above purpose, the invention provides a preparation method of light cream, comprising the following steps: (1) raw material cream separation: separating raw material cream from raw milk; (2) preheating: preheating the raw material cream to obtain preheated cream; (3) autoclaving: and (3) performing high-pressure steam sterilization on the preheated cream.
According to some embodiments of the invention, the preheating in step (2) is at a temperature of 85-90 ℃.
According to some embodiments of the invention, the high pressure steam sterilization in step (3) is performed at a temperature of 110-123 ℃, a sterilization pressure of 0.1-0.2MPa, and a sterilization time of 5-15min.
According to some embodiments of the invention, the method further comprises sterilizing before preheating the raw material cream: heating the raw material cream to 73-77 ℃ for pasteurization, wherein the sterilization time is 15-25s.
In some embodiments of the invention, the creamer has a fat mass content of 30-38%.
According to some embodiments of the invention, when the fat mass content of the raw creamer is higher than 38%, the preparation method further comprises a mixing operation between steps (1) and (2): mixing the raw material cream with a solvent.
According to some embodiments of the invention, the method further comprises homogenizing operation after mixing the raw material cream with the solvent and before preheating, wherein the homogenizing temperature is 60-75deg.C, the secondary pressure used for homogenizing is 5-10bar, and the primary pressure is 25-30bar.
According to some embodiments of the invention, the solvent has mixed therein an emulsifier and a stabilizer; the solvent is at least one selected from whole milk, skimmed milk and low-fat milk; the fat content in the low-fat milk is 1.0-1.5wt%.
According to some embodiments of the invention, a post-homogenization operation is further included after autoclaving in step (3): the secondary pressure adopted by the post-homogenization is 5-10bar, and the primary pressure is 30-60bar.
The invention also provides the light cream prepared by the preparation method.
The preparation method of the light cream provided by the invention mainly adjusts the preheating temperature and the high-pressure steam sterilization parameters, and the light cream prepared by the preparation method has good fluidity, no water separation and better fluidity and whipping rate.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention provides a preparation method of light cream, which comprises the following steps:
(1) Separating raw material cream: heating raw milk to 55-65deg.C (preferably 60deg.C and 63deg.C), separating with a centrifuge to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to 40-44% (preferably 42% and 43%);
(2) Pasteurizing: heating the raw material cream to 73-77 deg.C (preferably 75 deg.C and 76 deg.C), sterilizing for 15-25s (preferably 17s, 20s and 23 s), and cooling to 4-10 deg.C (preferably 5 deg.C, 7 deg.C and 9 deg.C) for use;
(3) Melting: heating a part of the solvent (preferably at least one of whole milk, skimmed milk and low fat milk) to 68-72deg.C (preferably 70deg.C), adding emulsifying agent and stabilizer, and stirring with common stirring slurry for 15-20min (preferably 17min and 19 min);
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3) with the pasteurized raw material cream obtained in the step (2) and the residual solvent to obtain a semi-finished product, and adjusting the fat content to 30-38% (preferably 32%, 34%, 34.5%, 36% and 37%);
(5) Homogenizing: heating the semi-finished product to 60-75deg.C (preferably 62deg.C, 67 deg.C and 70deg.C), homogenizing, and performing secondary homogenization under 5-10bar (preferably 6ar, 8bar and 9 bar) and 25-30bar (preferably 27bar and 29 bar);
(6) Preheating: preheating the homogenized semi-finished product to 85-90 ℃ (preferably 87 ℃ and 89 ℃) to obtain preheated cream;
(7) Autoclaving: sterilizing the preheated butter with steam at 110-123 deg.C (preferably 115 deg.C, 121 deg.C) under 0.1-0.2MPa for 5-15min (preferably 7min, 10min and 12 min), taking out, and cooling to 68-72 deg.C (preferably 70 deg.C);
(8) Homogenizing: carrying out secondary homogenization on the sterilized feed liquid in the step (7), wherein the secondary pressure is 5-10bar (preferably 7bar and 9 bar), and the primary pressure is 30-60bar (preferably 40bar and 50 bar);
(9) And (3) filling: cooling to < 20 deg.C and storing.
The emulsifier is at least one selected from monoglyceride, fatty acid ester of lactic acid, tween and phospholipid; the stabilizer is at least one selected from microcrystalline cellulose, gellan gum and carrageenan.
The whipped cream prepared by the preparation method has good fluidity, no water separation, good fluidity and whipping rate, and the particle size value of the whipped cream is equivalent to that of the whipped cream obtained by ultra-high temperature operation.
The expression "about" in the present invention means that the specific value and reasonable extension within + -5% of the value are still included in the scope of the claimed invention. In addition, unless otherwise indicated, specific values representing amounts, volumes, or temperatures, etc. of the present invention also include reasonable extensions within the range of ±5% of the value. Such as 5% for all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, inclusive. The expressions "normal temperature" and "room temperature" in the present invention refer to 25℃at atmospheric pressure.
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified.
Example 1
The embodiment provides a light cream and a preparation method thereof.
The light cream comprises the following raw material components:
the preparation method comprises the following steps:
(1) Separating raw material cream: heating raw milk to 55 ℃, separating by a centrifugal separator to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to be 40%;
(2) Pasteurizing: heating the raw material cream to 75 ℃, sterilizing for 17s, and cooling to 5 ℃ for standby;
(3) Melting: heating a part of skimmed milk to 70deg.C, adding emulsifier (mono-di fatty acid glyceride, lactic acid fatty acid ester and phospholipid) and stabilizer (microcrystalline cellulose and gellan gum), and stirring with common stirring slurry for 15min;
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3), the pasteurized raw material cream obtained in the step (2) and the rest skimmed milk to obtain a semi-finished product, and adjusting the fat content to 34.5%;
(5) Homogenizing: heating the semi-finished product to 62 ℃, homogenizing, and adopting secondary homogenization, wherein the secondary pressure is 8bar, and the primary pressure is 25bar;
(6) Preheating: preheating the homogenized semi-finished product to 85 ℃ to obtain preheated cream;
(7) Sterilizing in an autoclave: sterilizing the preheated butter in an autoclave under the sterilization condition of 115 ℃/10min and the sterilization pressure of 0.2MPa, taking out and cooling to 70 ℃;
(8) Homogenizing: carrying out secondary homogenization on the material liquid subjected to the sterilization in the step (7), wherein the secondary pressure is 10bar, and the primary pressure is 60bar;
(9) And (3) filling: cooling to < 20 deg.C and storing.
Example 2
The embodiment provides a light cream and a preparation method thereof. The formulation of the cream was the same as in example 1, except that the following autoclave sterilization conditions were different in the preparation method, and the other steps were the same as in example 1:
sterilizing in an autoclave: the sterilization condition is 121 ℃/7min, the sterilization pressure is 0.2MPa, and the product is taken out and cooled to 70 ℃.
Example 3
The embodiment provides a light cream and a preparation method thereof.
The light cream comprises the following raw material components:
the preparation method comprises the following steps:
(1) Separating raw material cream: heating raw milk to 60 ℃, separating by a centrifugal separator to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to be 42%;
(2) Pasteurizing: heating the raw material cream and water to 75 ℃, sterilizing for 20s, and cooling to 7 ℃ for standby;
(3) Melting: heating a part of whole milk to 70deg.C, adding emulsifying agent (mono-di-fatty glyceride, tween 80 and phospholipid) and stabilizer (microcrystalline cellulose and gellan gum), and stirring with common stirring slurry for 20min;
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3), the pasteurized raw material cream obtained in the step (2) and the residual whole milk to obtain a semi-finished product, and adjusting the fat content to 34%;
(5) Homogenizing: heating the semi-finished product to 67 ℃, homogenizing, and adopting secondary homogenization, wherein the secondary pressure is 6bar, and the primary pressure is 30bar;
(6) Preheating: preheating the homogenized semi-finished product to 87 ℃ to obtain preheated cream;
(7) Sterilizing in an autoclave: sterilizing the preheated butter in an autoclave under the sterilization condition of 110 ℃/15min and the sterilization pressure of 0.2MPa, taking out and cooling to 70 ℃;
(8) Homogenizing: carrying out secondary homogenization on the material liquid subjected to the sterilization in the step (7), wherein the secondary pressure is 10bar, and the primary pressure is 50bar;
(9) And (3) filling: cooling to < 20 deg.C and storing.
Example 4
The embodiment provides a light cream and a preparation method thereof.
The light cream comprises the following raw material components:
the preparation method comprises the following steps:
(1) Separating raw material cream: heating raw milk to 63 ℃, separating by a centrifugal separator to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to be 43%;
(2) Pasteurizing: heating the raw material cream to 75 ℃, sterilizing for 23s, and cooling to 9 ℃ for standby;
(3) Melting: heating a part of low fat milk to 70deg.C, adding emulsifier (mono-di-fatty glyceride, tween 80 and phospholipid) and stabilizer (microcrystalline cellulose and carrageenan), and stirring with common stirring slurry for 15min;
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3), the pasteurized raw material cream obtained in the step (2) and the residual low-fat milk to obtain a semi-finished product, and adjusting the fat content to 36%;
(5) Homogenizing: heating the semi-finished product to 70 ℃, homogenizing, and adopting secondary homogenization, wherein the secondary pressure is 5bar, and the primary pressure is 30bar;
(6) Preheating: preheating the homogenized semi-finished product to 89 ℃ to obtain preheated cream;
(7) Sterilizing in an autoclave: sterilizing the preheated butter in an autoclave under the sterilization condition of 121 ℃/12min and the sterilization pressure of 0.2MPa, taking out and cooling to 70 ℃;
(8) Homogenizing: carrying out secondary homogenization on the material liquid subjected to the sterilization in the step (7), wherein the secondary pressure is 10bar, and the primary pressure is 60bar;
(9) And (3) filling: cooling to < 20 deg.C and storing.
Comparative example 1
The comparative example provides a whipped cream and a method for preparing the same. The formulation of the cream was the same as in example 1, except that the following autoclave sterilization conditions were different in the preparation method, and the other steps were the same as in example 1:
sterilizing in an autoclave: the sterilization condition is 125 ℃/20min, the sterilization pressure is 0.2MPa, and the product is taken out and cooled to 70 ℃.
Comparative example 2
The comparative example provides a whipped cream and a method for preparing the same.
The light cream comprises the following raw material components:
in the preparation method, the steps (6) - (9) in the example 1 are replaced by the following steps (6) - (8), and the rest steps are the same as the example 1:
(6) UHT sterilization: 138 ℃/4s;
(7) Homogenizing: the sterilized feed liquid in the step (6) is homogenized in a second stage, wherein the second stage pressure is 10bar, and the first stage pressure is 60bar;
(8) And (3) filling: cooling to 20-25deg.C, and packaging.
Comparative example 3
The comparative example provides a whipped cream and a method for preparing the same. The formula of the light cream is the same as that of the example 1, and the preparation method is as follows:
(1) Separating raw material cream: heating raw milk to 55 ℃, separating by a centrifugal separator to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to be 40%;
(2) Pasteurizing: heating the raw material cream to 75 ℃, sterilizing for 17s, and cooling to 5 ℃ for standby;
(3) Melting: heating a part of skimmed milk to 70deg.C, adding emulsifier (mono-di fatty acid glyceride, lactic acid fatty acid ester and phospholipid) and stabilizer (microcrystalline cellulose and gellan gum), and stirring with common stirring slurry for 15min;
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3), the pasteurized raw material cream obtained in the step (2) and the rest skimmed milk to obtain a semi-finished product, and adjusting the fat content to 36%;
(5) Homogenizing: heating the semi-finished product to 62 ℃, homogenizing, and adopting secondary homogenization, wherein the secondary pressure is 5bar, and the primary pressure is 30bar;
(6) Preheating: preheating the homogenized semi-finished product to 85 ℃ to obtain preheated cream;
(7) Sterilizing in an autoclave: sterilizing the preheated butter in an autoclave under the sterilization condition of 105 ℃/25min and the sterilization pressure of 0.2MPa, taking out and cooling to 70 ℃;
(8) Homogenizing: carrying out secondary homogenization on the material liquid subjected to the sterilization in the step (7), wherein the secondary pressure is 10bar, and the primary pressure is 60bar;
(9) And (3) filling: cooling to < 20 deg.C and storing.
Comparative example 4
The comparative example provides a whipped cream and a method for preparing the same. The formula of the light cream is the same as that of the example 1, and the preparation method is as follows:
(1) Separating raw material cream: heating raw milk to 55 ℃, separating by a centrifugal separator to obtain raw material cream, and controlling the mass percentage of fat in the separated raw material cream to be 40%;
(2) Pasteurizing: heating the raw material cream to 75 ℃, sterilizing for 17s, and cooling to 5 ℃ for standby;
(3) Melting: heating a part of skimmed milk to 70deg.C, adding emulsifier (mono-di fatty acid glyceride, lactic acid fatty acid ester and phospholipid) and stabilizer (microcrystalline cellulose and gellan gum), and stirring with common stirring slurry for 15min;
(4) Constant volume: uniformly mixing the concentrated material obtained in the step (3), the pasteurized raw material cream obtained in the step (2) and the rest skimmed milk to obtain a semi-finished product, and adjusting the fat content to 36%;
(5) Homogenizing: heating the semi-finished product to 62 ℃, homogenizing, and adopting secondary homogenization, wherein the secondary pressure is 5bar, and the primary pressure is 30bar;
(6) Sterilizing in an autoclave: sterilizing the preheated butter in an autoclave under the sterilization condition of 115 ℃/10min and the sterilization pressure of 0.2MPa, starting timing when the temperature reaches 115 ℃, taking out and cooling to 70 ℃;
(7) Homogenizing: carrying out secondary homogenization on the material liquid subjected to the sterilization in the step (6), wherein the secondary pressure is 10bar, and the primary pressure is 60bar;
(8) And (3) filling: cooling to < 20 deg.C and storing.
Performance measurement
The whipped state, mouthfeel, viscosity and particle size of the whipped cream prepared in examples 1 to 4 and comparative examples 1 to 4 were measured under the line.
1. The step of the test is:
(1) 1L of the whipped cream sample is taken, whipped cream is whipped to a whipping end point at a speed of 6 (rotating speed 184 r/min) of a whipping machine (KitchenAid 5K5 SS), and whipping time and temperature before and after whipping are recorded.
(2) Taking out the empty weighing cup, weighing and recording. Pouring cream, weighing the cream in a cup, namely, weighing m1, recording 1 cup of whipped sample, and weighing m2.
The whipping rate=m1/m2×100%
2. Viscosity detection conditions: the device comprises: brookfield DV-3 viscometer, rotor model: LV2, parameters: 10r/min,30s, and the detection temperature is room temperature.
The whipped state, mouthfeel and viscosity of the whipped cream are compared with those shown in table 1:
TABLE 1
The particle size detection equipment comprises: european and American Topsizer Plus, sample refractive index: 1.35; dispersion medium: water, refractive index of dispersion medium: 1.33. the particle size measurement results are shown in table 2:
TABLE 2
| Sample name | D10 particle diameter (μm) | D50 particle diameter value (μm) | D90 particle diameter value (μm) |
| Example 1 | 0.381 | 1.007 | 1.969 |
| Example 2 | 0.431 | 1.038 | 2.147 |
| Example 3 | 0.412 | 1.11 | 1.934 |
| Example 4 | 0.409 | 1.060 | 2.251 |
| Comparative example 1 | 0.425 | 1.14 | 2.553 |
| Comparative example 2 | 0.413 | 0.932 | 2.072 |
| Comparative example 3 | 0.434 | 1.13 | 2.41 |
| Comparative example 4 | 0.427 | 0.88 | 1.852 |
By comparing comparative example 1 with examples 1 to 4, it can be seen that sterilization at high temperature for a long time of a high temperature steam sterilization pot can affect the flavor of the whipped cream, produce a burnt flavor, and affect the sensory state of the product, resulting in thickening of the product, reduced whipping rate and increased particle size.
From a comparison of comparative example 2 with example 1, it can be seen that under the sterilization parameters of the examples, the sensory state, whipping performance and particle size values can be similar to those of the whipped cream product produced by the UHT equipment.
By comparing comparative example 3 with examples 1 to 4, it can be seen that sterilization of the high temperature steam sterilizer at a low temperature for a long time can affect the flavor of the whipped cream, generate burnt flavor and increase viscosity; by comparing comparative example 4 with examples 1-4, it can be seen that omitting the preheating step reduces the viscosity of the margarine.
As can be seen from the above examples 1-4, the different sterilization parameters set in the examples can ensure that the whipped cream products with different formulas have better fluidity and whipping rate, and the whipped cream product has a particle size value equivalent to that of the whipped cream obtained by ultra-high temperature operation, but the whipped cream product has a phenomenon of rising viscosity with the increase of sterilization intensity.
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A method for preparing a light cream, comprising the steps of:
(1) Separating raw material cream: separating raw material cream from raw milk;
(2) Preheating: preheating the raw material cream to obtain preheated cream;
(3) Autoclaving: and (3) performing high-pressure steam sterilization on the preheated cream.
2. The process according to claim 1, wherein the preheating in step (2) is carried out at a temperature of 85-90 ℃.
3. The method according to claim 1, wherein the high-pressure steam sterilization in the step (3) is performed at a temperature of 110 to 123 ℃, a sterilization pressure of 0.1 to 0.2MPa, and a sterilization time of 5 to 15 minutes.
4. The method of claim 1, further comprising a sterilization operation prior to preheating the raw creamer: heating the raw material cream to 73-77 ℃ for pasteurization, wherein the sterilization time is 15-25s.
5. The method of claim 1, wherein the cream has a fat mass content of 30-38%.
6. The method according to claim 5, wherein when the fat mass content of the raw material cream is higher than 38%, the method further comprises a mixing operation between steps (1) and (2): mixing the raw material cream with a solvent.
7. The preparation method according to claim 6, wherein the preparation method further comprises homogenizing operation after mixing the raw material cream with the solvent and before preheating, wherein the homogenizing temperature is 60-75deg.C, the secondary pressure used for homogenizing is 5-10bar, and the primary pressure is 25-30bar.
8. The method according to claim 6, wherein an emulsifier and a stabilizer are mixed in the solvent; the solvent is at least one selected from whole milk, skimmed milk and low fat milk.
9. The method of claim 1, further comprising post-homogenization after autoclaving in step (3): the secondary pressure adopted by the post-homogenization is 5-10bar, and the primary pressure is 30-60bar.
10. A whipped cream produced by the production process according to any one of claims 1 to 9.
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| CN202111389973.5A CN116138319A (en) | 2021-11-22 | 2021-11-22 | Light cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117296932A (en) * | 2023-11-28 | 2023-12-29 | 内蒙古伊家好奶酪有限责任公司 | Preparation method of light cream and light cream |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117296932A (en) * | 2023-11-28 | 2023-12-29 | 内蒙古伊家好奶酪有限责任公司 | Preparation method of light cream and light cream |
| CN117296932B (en) * | 2023-11-28 | 2024-03-08 | 内蒙古伊家好奶酪有限责任公司 | Preparation method of light cream and light cream |
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