CN116172074A - UHT light cream and preparation method thereof - Google Patents
UHT light cream and preparation method thereof Download PDFInfo
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- CN116172074A CN116172074A CN202111430723.1A CN202111430723A CN116172074A CN 116172074 A CN116172074 A CN 116172074A CN 202111430723 A CN202111430723 A CN 202111430723A CN 116172074 A CN116172074 A CN 116172074A
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- 239000006071 cream Substances 0.000 title claims abstract description 126
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000008256 whipped cream Substances 0.000 claims abstract description 57
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 51
- 239000003381 stabilizer Substances 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 38
- 239000008267 milk Substances 0.000 claims abstract description 38
- 210000004080 milk Anatomy 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 150000001875 compounds Chemical class 0.000 claims abstract description 25
- 238000000265 homogenisation Methods 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 38
- 239000000194 fatty acid Substances 0.000 claims description 25
- 230000008014 freezing Effects 0.000 claims description 24
- 238000007710 freezing Methods 0.000 claims description 24
- -1 lactic acid fatty acid esters Chemical class 0.000 claims description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 17
- 229930195729 fatty acid Natural products 0.000 claims description 17
- 235000020183 skimmed milk Nutrition 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 10
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 10
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 235000010492 gellan gum Nutrition 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 150000003904 phospholipids Chemical class 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 239000012299 nitrogen atmosphere Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 150000003445 sucroses Chemical class 0.000 claims description 4
- 239000012298 atmosphere Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 9
- 230000000740 bleeding effect Effects 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000002280 amphoteric surfactant Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23C13/08—Preservation
-
- 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
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides UHT light cream and a preparation method thereof. The light cream is prepared from the following raw materials: 75-88 wt% of frozen cream; 10 to 20% by weight of a milk-based raw material; 0.20 to 0.5% by weight of an emulsifier; 0.25 to 0.4 weight percent of stabilizer and 0 to 10 weight percent of water. The preparation method comprises heating frozen cream and mixing with milk-based compound comprising emulsifier and stabilizer, and performing ultra-high temperature sterilization and re-homogenization treatment to obtain UHT cream. The whipped cream of the present invention can be stored at normal temperature and can be whipped or whipped.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to UHT cream prepared from frozen cream and a preparation method thereof.
Background
Fresh cream needs to be refrigerated and transported due to its short shelf life. In order to facilitate the storage of the surplus fresh cream, people often make the fresh cream into frozen cream or anhydrous cream, and then use the above product as raw material to prepare UHT whipped cream.
In production, one chooses a creamy product produced using anhydrous creamer, but such products exhibit a pronounced fat-oxidizing taste during shelf life. Meanwhile, after the fresh cream is prepared into anhydrous cream, the flavor of the fresh cream is basically lost. Frozen cream is therefore a common choice. The use of frozen cream can avoid the occurrence of fat oxidation taste. At present, the frozen cream has obvious problems of oil-water separation, rough state and the like after being slowly solidified, so that the frozen cream is not easy to whip or whip. This problem can also have an adverse effect on shelf life of the finished UHT (ultra high temperature) cream product produced.
The invention prepares the whipped cream which can be stored at normal temperature and can be whipped by improving the formula and the preparation process for preparing UHT whipped cream from frozen cream.
Disclosure of Invention
The invention aims to provide UHT cream which can be stored at normal temperature and can be whipped or whipped, and the whipped cream product can be stably stored in shelf life.
Further, another object of the present invention is to provide a method for preparing a whipped cream from frozen whipped cream, which suppresses oil-water separation of the whipped cream, is easy to preserve at normal temperature, and overcomes the problems that the whipped cream cannot be whipped and the whipped cream product is unstable in shelf life.
In order to achieve the above object, the present invention provides the following technical solutions.
In one aspect, a creamer is provided, made from raw materials comprising: 75-88 wt% of frozen cream; 10 to 20% by weight of a milk-based raw material; 0.2 to 0.5% by weight of an emulsifier; 0.25 to 0.4 weight percent of stabilizer and 0 to 10 weight percent of water.
Optionally, the emulsifier is at least one selected from lactic acid fatty acid ester, mono-di-fatty acid glyceride, phospholipid, sucrose ester, tween 80, tween 60, diacetyl tartaric acid mono-di-glyceride and polyglycerol fatty acid ester.
Preferably, the emulsifier is present in an amount of 0.22 to 0.45 wt.%, more preferably 0.24 to 0.42 wt.%, even more preferably 0.3 to 0.35 wt.%, based on the total weight of the whipped cream.
Optionally, the stabilizer is at least one selected from microcrystalline cellulose, gellan gum, xanthan gum, guar gum, and carrageenan.
Alternatively, the stabilizer is contained in an amount of 0.27 to 0.38% by weight, more preferably 0.30 to 0.35% by weight, based on the total weight of the whipped cream.
Optionally, the milk-based raw material is at least one selected from whole milk and skim milk; preferably, the milk-based raw material is skimmed milk.
Optionally, the frozen cream is a quick frozen cream; preferably, the quick-frozen cream is a cream which is quick-frozen in a liquid nitrogen environment at a temperature below-80 ℃ during the freezing process from 0 ℃ to-5 ℃; preferably, the quick-frozen cream is a cream which is quickly frozen in a liquid nitrogen atmosphere at a temperature of-80 ℃ or lower during the freezing process from 0 ℃ to-5 ℃ and then slowly frozen in a freezing atmosphere from-18 ℃ to-25 ℃ during the freezing process from-5 ℃ to a temperature of-5 ℃ or lower.
In another aspect, the present invention provides a method of preparing UHT cream, comprising:
heating the frozen cream until no solid particles exist in the cream solution;
homogenizing the cream;
adding an emulsifier and a stabilizer to the milk-based raw material to produce a milk-based compound;
mixing the milk-based compound with the homogenized cream to produce a cream compound; and
subjecting the creamer compound to ultra-high temperature sterilization and re-homogenization,
wherein the content of the emulsifier is 0.2 to 0.5 wt% and the content of the stabilizer is 0.25 to 0.4 wt% based on the total weight of the prepared whipped cream.
Optionally, the emulsifier is at least one selected from lactic acid fatty acid ester, mono-di-fatty acid glyceride, phospholipid, sucrose ester, tween 80, tween 60, diacetyl tartaric acid mono-di-glyceride and polyglycerol fatty acid ester.
Alternatively, the emulsifier is present in an amount of 0.22 to 0.45 wt%, more preferably 0.24 to 0.45 wt%, and even more preferably 0.30 to 0.35 wt%, based on the total weight of the creamer produced;
optionally, the stabilizer is at least one selected from microcrystalline cellulose, gellan gum, xanthan gum, guar gum, and carrageenan.
Alternatively, the stabilizer is contained in an amount of 0.27 to 0.38 wt%, more preferably 0.30 to 0.35 wt%, based on the total weight of the prepared whipped cream;
optionally, the frozen cream is a quick frozen cream; preferably, the quick-frozen cream is a cream which is quick-frozen in a liquid nitrogen environment at a temperature below-80 ℃ during the freezing process from 0 ℃ to-5 ℃; preferably, the quick-frozen cream is a cream which is quickly frozen in a liquid nitrogen environment with the temperature below-80 ℃ in the freezing process from 0 ℃ to-5 ℃ and then slowly frozen in a freezing environment with the temperature between-18 ℃ and-25 ℃ in the freezing process from-5 ℃ to below-5 ℃;
optionally, the milk-based raw material is at least one selected from whole milk and skim milk; preferably, the milk-based raw material is skimmed milk.
Optionally, the frozen cream is heated to 65-75 ℃ until the cream solution is free of solid particulates.
Optionally, the cream is subjected to a homogenization treatment at a pressure of less than or equal to 50 bar, preferably between 35 and 48 bar.
Optionally, the emulsifier and stabilizer are added to the milk-based raw material heated to a temperature of 65-75 ℃, preferably 68-72 ℃, preferably while stirring to mix uniformly.
Optionally, subjecting the creamer compound to an ultra-high temperature sterilization treatment at a temperature of 130 ℃ to 140 ℃, preferably at a temperature of 137 ℃ to 139 ℃;
optionally, the re-homogenizing treatment is a homogenizing treatment performed at a pressure of 50 to 60 bar; more preferably the re-homogenisation treatment comprises a primary re-homogenisation treatment at a pressure of 30 to 60 bar and a secondary re-homogenisation treatment at a pressure of 5 to 10 bar.
Optionally, emulsifiers and stabilizers are added to part of the milk-based raw material to make a milk-based compound, which is then mixed with the homogenized cream, and the fat content of the cream compound is adjusted to 30-38% by weight by adding water and the remaining milk-based raw material.
The invention suppresses oil-water separation of the cream and has proper viscosity by using proper amount of the emulsifier and the stabilizer, so that the prepared UHT cream can be stored at normal temperature and can be whipped or whipped. Likewise, the process of the present invention produces UHT whipped cream by using suitable amounts of emulsifiers and stabilizers, the UHT cream produced can be stored at normal temperature without oil-water separation and is suitably viscous, and thus whipped or whipped to produce a cream dairy product that can be stably stored over shelf life.
Detailed Description
In order to further describe the technical features, objects and advantages of the invention in more detail, particular embodiments of the invention are described, but the scope of the invention is not limited thereto.
The raw materials and equipment used in the invention are common raw materials and equipment in the field unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified. The contents in parts and percentages refer to parts by weight and percentages by weight, unless otherwise specified.
In one aspect, the present invention provides a whipped cream prepared from frozen whipped cream, prepared from raw materials comprising: 75-88 wt% of frozen cream; 10 to 20% by weight of a milk-based raw material; 0.2 to 0.5% by weight of an emulsifier; 0.25 to 0.4 weight percent of stabilizer and 0 to 10 weight percent of water.
In the whipped cream product according to the present invention, by adding a proper amount of an emulsifier and a stabilizer, the phenomenon of oil-water separation of the whipped cream at normal temperature is avoided and the viscosity is proper, thereby being preserved at normal temperature and whipping or whipping can be performed; and the whipped or whipped cream product can be stably stored in shelf life.
In an embodiment according to the present invention, the emulsifier is at least one selected from the group consisting of lactic acid fatty acid esters, mono-di-fatty acid glycerides, phospholipids, sucrose esters, tween 80, tween 60, diacetyl tartaric acid mono-di-glycerides and polyglycerol fatty acid esters. An emulsifier is an amphoteric surfactant that reduces the surface tension of the components of the liquid mixture system to form a uniform emulsion, thereby preventing oil-water separation. Preferably, the emulsifier is at least one selected from lactic acid fatty acid ester, mono-di fatty acid glyceride, phospholipid, sucrose ester, and tween 80. In general, the lactic acid fatty acid ester can increase the whipping rate of whipped cream, and the mono-di-fatty acid glyceride, phospholipid and tween 80 can increase the hardness of whipped cream. Further preferably, the emulsifier is at least one selected from the group consisting of lactic acid fatty acid esters, mono-di-fatty acid glycerides and phospholipids. Even more preferably, the emulsifier is selected from the group consisting of lactic acid fatty acid esters and/or mono-di-fatty acid glycerides.
In an embodiment according to the present invention, the emulsifier is present in an amount of 0.2 to 0.5 wt.%, preferably 0.22 to 0.45 wt.%, more preferably 0.24 to 0.42 wt.%, even more preferably 0.3 to 0.35 wt.%, based on the total weight of the creamer produced. When the content of the emulsifier is less than 0.2 wt%, it may be disadvantageous to avoid oil-water separation in the produced whipped cream; the content of the emulsifier is preferably not more than 0.5% by weight from the economical point of view, because even if it exceeds 0.5% by weight, the emulsifier does not significantly further improve the emulsifying property. Further, in the creamer system of the present invention, the emulsifier of the above preferred range can exert the performance of the emulsifier more.
In an embodiment according to the present invention, the stabilizer is at least one selected from the group consisting of microcrystalline cellulose, gellan gum, xanthan gum, guar gum, and carrageenan. In general, microcrystalline cellulose can form a three-dimensional network structure and is structurally stable, and can maintain good water holding capacity over shelf life. Gellan gum and carrageenan can increase the viscosity of the system and reduce or inhibit fat lifting. Preferably, the stabilizer is at least one of microcrystalline cellulose, gellan gum, and carrageenan. More preferably, the stabilizer is microcrystalline cellulose and/or carrageenan; or the stabilizer is microcrystalline cellulose and/or gellan gum. The stabilizer belongs to a hydrophilic colloid, and can improve the viscosity and retain moisture of the whipped cream product in the whipped cream system, thereby preventing the whipped cream product from generating a water separation phenomenon.
In an embodiment according to the present invention, the stabilizer is contained in an amount of 0.25 to 0.4 wt% of the stabilizer, preferably 0.27 to 0.38 wt%, more preferably 0.30 to 0.35 wt%, based on the total weight of the prepared whipped cream.
In an embodiment according to the invention, the frozen cream is a quick frozen cream. Preferably, the quick-frozen cream is a cream which is quick-frozen in a liquid nitrogen atmosphere at a temperature of-80 ℃ or less during the freezing process from 0 ℃ to-5 ℃. Preferably, the quick-frozen cream is a cream which is quickly frozen in a liquid nitrogen atmosphere at a temperature of-80 ℃ or lower during the freezing process from 0 ℃ to-5 ℃ and then slowly frozen in a freezing atmosphere from-18 ℃ to-25 ℃ during the freezing process from-5 ℃ to a temperature of-5 ℃ or lower. During slow freezing, the water in the cream forms ice crystals to puncture fat globules. The ice crystal growth period is in the temperature range of 0 ℃ to-5 ℃. Compared with common frozen cream, the quick freezing can lead the cream to quickly pass through the growth period of ice crystals, so that fat globules are not pierced, and the cream is favorable for forming stable and original-taste cream.
In an embodiment according to the invention, the milk-based raw material is at least one selected from whole milk and skim milk; preferably, the milk-based raw material is skimmed milk.
In another aspect, the present invention provides a method of preparing UHT cream, comprising: heating the frozen cream until no solid particles exist in the cream solution; homogenizing the cream; adding an emulsifier and a stabilizer to the milk-based raw material to produce a milk-based compound; mixing the milk-based compound with the homogenized cream to produce a cream compound; and subjecting the whipped compound to ultra-high temperature sterilization treatment and re-homogenization treatment, wherein the content of the emulsifier is 0.2 to 0.5 wt% and the content of the stabilizer is 0.25 to 0.4 wt% based on the total weight of the prepared UHT whipped compound.
The method of the invention prepares UHT whipped cream by using proper amount of emulsifying agent and stabilizing agent, the prepared UHT whipped cream can be stored at normal temperature without oil-water separation, and has proper viscosity, thus the cream dairy product can be whipped or whipped to be stably stored in shelf life.
In the method for preparing UHT cream of the present invention, the raw materials and the content ranges thereof are as described above, and are not described herein.
In an embodiment according to the invention, the frozen cream is heated to 65-75 ℃ until the cream solution is free of solid particles. The frozen cream is heated to a certain temperature to be melted, which is more favorable for evenly mixing the cream with other original products. In the process according to the invention, this step is not essential, but is advantageous in preparing whipped or whipped cream which can be stored at normal temperature.
In an embodiment according to the invention, the cream is subjected to a homogenization treatment at a pressure of less than or equal to 50 bar, preferably between 35 and 48 bar. In the process according to the invention, this step is not essential, but is advantageous in preparing whipped or whipped cream which can be stored at normal temperature.
In an embodiment according to the invention, the emulsifier and the stabilizer are added to the milk-based raw material heated to a temperature of 65-75 ℃, preferably 68-72 ℃, preferably while stirring to mix homogeneously. Likewise, heating the milk-based raw material to a certain temperature is more advantageous for the dissolution of the emulsifiers and stabilizers in the milk-based raw material. In the process according to the invention, this step is not essential, but is advantageous in preparing whipped or whipped cream which can be stored at normal temperature.
In an embodiment according to the invention, the creamer compound is subjected to an ultra-high temperature sterilization treatment at a temperature of 130-140 ℃, preferably at a temperature of 137-139 ℃.
In an embodiment according to the invention, the re-homogenisation treatment is a homogenisation treatment carried out at a pressure of 50 to 60 bar; more preferably the re-homogenisation treatment comprises a primary re-homogenisation treatment at a pressure of 30 to 60 bar and a secondary re-homogenisation treatment at a pressure of 5 to 10 bar. In the method according to the invention, the re-homogenization step may be a conventional homogenization process in the art, which, although not necessary, is advantageous in preparing whipped or whipped cream that can be stored at ambient temperature.
In an embodiment according to the invention, emulsifiers and stabilizers are added to a portion of the milk-based raw material to produce a milk-based compound, which is then mixed with the homogenized cream, and the fat content of the cream compound is adjusted to 30-38% by weight by adding water and the remaining milk-based raw material.
The invention suppresses oil-water separation of the cream and has proper viscosity by using proper amount of the emulsifier and the stabilizer, so that the prepared UHT cream can be stored at normal temperature and can be whipped or whipped. Likewise, the process of the present invention produces UHT whipped cream by using suitable amounts of emulsifiers and stabilizers, the UHT cream produced can be stored at normal temperature without oil-water separation and is suitably viscous, and thus whipped or whipped to produce a cream dairy product that can be stably stored over shelf life.
Examples
The following examples are merely illustrative of specific technical solutions of the present invention and should not be construed as limiting the scope of protection of the present invention.
Raw materials used in examples and comparative examples of the present invention include skim milk; freezing the cream and rapidly freezing the cream; emulsifying agents including mono-di fatty acid glycerides, lactic acid fatty acid esters, phospholipids, sucrose esters, tween 80; and stabilizers including microcrystalline cellulose, gellan gum, and carrageenan. The emulsifiers and stabilizers used are common raw materials available on the market.
Among them, frozen cream (or ordinary frozen cream) and quick frozen cream are raw materials prepared according to a common process in the manner of table 1 below.
TABLE 1 common frozen cream and quick frozen cream
Example 1
The raw materials (in kilograms (kg)) were weighed according to the weights shown in table 2, and whipped cream of example 1 of the present invention was prepared as follows:
(1) Heating all the weighed frozen cream in a water bath to 70 ℃ until the heated cream solution is free of solid particles;
(2) Homogenizing the heated cream at a homogenizing pressure of 45 bar to obtain a cream ingredient;
(3) Heating a portion of the weighed skim milk to a temperature of 75 ℃, adding an emulsifier and a stabilizer, and high-speed shearing stirring at 1500rpm for 16 minutes to obtain a skim milk compound;
(3) The cream mix was mixed with the skim milk compound and stirred intermittently at 20rpm for 25 minutes, the remaining skim milk and water were added to adjust the fat content to be in the range of 37% and the protein content to be in the range of 2.2%.
(4) Preheating the homogenized feed liquid to 90 ℃.
(5) Ultra-high temperature sterilization was performed under aseptic conditions and at a temperature of 139 ℃ for 4 seconds.
(6) A secondary homogenization treatment was employed, wherein the primary homogenization pressure was 60 bar and the secondary homogenization pressure was 10 bar.
(7) The whipped cream is obtained, cooled to a temperature of 20 ℃ and filled.
Examples 2 to 8
The procedure of example 1 was repeated except that the raw materials and the amounts shown in Table 2 were changed.
Comparative example 1
The procedure of example 1 was repeated except that the raw materials and the amounts shown in Table 2 were changed.
Comparative example 2
The procedure of example 1 was repeated except that the raw materials and the amounts shown in Table 2 were changed.
Test case
1. Hairline test
1 liter of the whipped cream prepared in examples 1 to 8 or comparative examples 1 to 2 was whipped at a speed of 6 (speed 184 r/min) with a whipper (kitchen aid5K5 SS) to a whipping end point, and the whipping time and the temperature before and after whipping were recorded. Taking out the empty weighing cup and weighing. Pouring the whipped cream before whipping, weighing the cream in a cup and recording as m1, recording 1 cup of whipped cream, weighing and recording as m2. The rate of the law is calculated according to the following formula: the rate of foaming = m1/m2 x 100%.
2. Viscosity test
Rotor model using a Brookfield DV-3 viscometer: LV2, parameters: the viscosity of the prepared margarine was tested at 10r/min for 30 seconds. The test results of examples 1-8 and comparative examples 1-2 are shown in Table 3 below.
TABLE 3 results of whipping rate test of the whipped cream prepared in examples 1-8 or comparative examples 1-2
The whipped cream prepared in examples 1 to 8 and comparative examples 1 to 2 of the present invention was observed by the human eye for fluidity or viscosity, presence or absence of fat lifting, presence or absence of water evolution, etc. in the shelf life (0 to 6 months), and the above items were observed from the point of the immediately preceding (0 month) of the prepared cream until the point of the 6 months of the following of the prepared cream. The specific test results are listed in table 4.
It can be seen from a combination of the formulations of Table 2 and the test results of tables 3-4:
(1) Based on examples 1-8, it was found that when the proper amount of emulsifier and additive were used in combination, the creamers prepared in examples 1-8 had the proper viscosity, could be whipped or whipped, were free of bleeding and grease up-floating, and could be stored stably over shelf life;
(2) Based on comparative example 1, it was found that when the content of the emulsifier used was less than 0.2 wt% (the content of the emulsifier in comparative example 1 was 1.9 wt%), the prepared whipped cream was viscous and impossible to whip, and the prepared whipped cream product had a phenomenon of fat lifting and significant water bleeding, which was more remarkable especially after more than 3 months in shelf life;
(3) Based on comparative example 2, it was found that when the content of the stabilizer used was less than 0.25% by weight (the content of the stabilizer in comparative example 2 was 2% by weight), although the prepared whipped cream product had a suitable viscosity and could be whipped, the whipped cream product had a phenomenon of fat lifting and significant bleeding, particularly after more than 4 months in shelf life.
(4) Based further on the comparison of example 1 with example 6, and on the comparison of example 3 with example 5, and on the comparison of example 8 with example 7, it was found that when using quick-frozen cream, a consistency more suitable for whipping was further obtained and the whipped cream product produced had substantially no fat rise and no significant water evolution over the shelf life,
thus, whipping rates and viscosity comparable to fresh cream stock can also be achieved with whipped cream according to the invention by using suitable amounts of emulsifiers and stabilizers, and with whipped cream according to the invention there is substantially no fat rise and no significant bleeding over a shelf life of 6 months.
Possibility of industrial application
The invention suppresses oil-water separation of cream and has proper viscosity by using proper amount of emulsifying agent and stabilizing agent, so that the prepared UHT cream can be stored at normal temperature and can be whipped or whipped. Therefore, the light cream or the method thereof has wide market popularization prospect.
Although the specification of the present invention discloses or describes specific or preferred embodiments of the present invention, the scope of the present invention is not limited to these specific or preferred embodiments. Modifications and improvements to these embodiments will readily occur to those skilled in the art, and are therefore within the scope of the invention as defined by the description and the appended claims.
Claims (10)
1. A light cream is prepared from the following raw materials: 75-88 wt% of frozen cream; 10 to 20% by weight of a milk-based raw material; 0.2 to 0.5% by weight of an emulsifier; 0.25 to 0.4 weight percent of stabilizer and 0 to 10 weight percent of water.
2. The whipped cream as claimed in claim 1, wherein the emulsifier is at least one selected from the group consisting of lactic acid fatty acid esters, mono-di-fatty acid glycerides, phospholipids, sucrose esters, tween 80, tween 60, diacetyl tartaric acid mono-di-glycerides and polyglycerol fatty acid esters; preferably, the emulsifier is present in an amount of 0.22 to 0.45 wt.%, more preferably 0.24 to 0.42 wt.%, even more preferably 0.3 to 0.35 wt.%, based on the total weight of the whipped cream.
3. The whipped cream as claimed in claim 1 or 2, wherein the stabilizer is at least one selected from the group consisting of microcrystalline cellulose, gellan gum, xanthan gum, guar gum and carrageenan; preferably, the stabilizer is contained in an amount of 0.27 to 0.38% by weight, more preferably 0.30 to 0.35% by weight, based on the total weight of the cream.
4. A whipped cream as defined in any one of claims 1-3, wherein said milk-based raw material is at least one selected from the group consisting of whole milk and skim milk; preferably, the milk-based raw material is skimmed milk.
5. The whipped cream as defined in any one of claims 1-4, wherein the frozen whipped cream is a quick-frozen whipped cream; preferably, the quick-frozen cream is a cream which is quick-frozen in a liquid nitrogen environment at a temperature below-80 ℃ during the freezing process from 0 ℃ to-5 ℃; preferably, the quick-frozen cream is a cream which is quickly frozen in a liquid nitrogen atmosphere at a temperature of-80 ℃ or lower during the freezing process from 0 ℃ to-5 ℃ and then slowly frozen in a freezing atmosphere from-18 ℃ to-25 ℃ during the freezing process from-5 ℃ to a temperature of-5 ℃ or lower.
6. A method of preparing a creamer comprising:
heating the frozen cream until no solid particles exist in the cream solution;
homogenizing the cream;
adding an emulsifier and a stabilizer to the milk-based raw material to produce a milk-based compound;
mixing the milk-based compound with the homogenized cream to produce a cream compound; and
subjecting the creamer compound to ultra-high temperature sterilization and re-homogenization,
wherein the content of the emulsifier is 0.2 to 0.5 wt% and the content of the stabilizer is 0.25 to 0.4 wt% based on the total weight of the prepared whipped cream.
7. The method according to claim 6, wherein the emulsifier is at least one selected from the group consisting of lactic acid fatty acid esters, mono-di-fatty acid glycerides, phospholipids, sucrose esters, tween 80, tween 60, diacetyl tartaric acid mono-di-glycerides, and polyglycerol fatty acid esters; preferably, the emulsifier is present in an amount of from 0.22 to 0.45 wt%, more preferably from 0.24 to 0.45 wt%, even more preferably from 0.30 to 0.35 wt%, based on the total weight of the creamer produced;
preferably, the stabilizer is at least one selected from microcrystalline cellulose, gellan gum, xanthan gum, guar gum and carrageenan; preferably, the stabilizer is contained in an amount of 0.27 to 0.38% by weight, more preferably 0.30 to 0.35% by weight, based on the total weight of the prepared whipped cream.
8. The method according to claim 6 or 7, wherein the frozen cream is a quick frozen cream; preferably, the quick-frozen cream is a cream which is quick-frozen in a liquid nitrogen environment at a temperature below-80 ℃ during the freezing process from 0 ℃ to-5 ℃; preferably, the quick-frozen cream is a cream which is quickly frozen in a liquid nitrogen environment with the temperature below-80 ℃ in the freezing process from 0 ℃ to-5 ℃ and then slowly frozen in a freezing environment with the temperature between-18 ℃ and-25 ℃ in the freezing process from-5 ℃ to below-5 ℃;
preferably, the milk-based raw material is at least one selected from whole milk and skim milk; preferably, the milk-based raw material is skimmed milk.
9. A method according to any one of claims 6-8, characterized in that the frozen cream is heated to 65-75 ℃ until no solid particles are present in the cream solution;
preferably, the cream is subjected to a homogenization treatment at a pressure of less than or equal to 50 bar, preferably between 35 and 48 bar;
preferably, the emulsifier and the stabilizer are added to the milk-based raw material heated to a temperature of 65-75 ℃, preferably 68-72 ℃, preferably while stirring to mix uniformly;
preferably, the whipped compound is subjected to an ultra-high temperature sterilization treatment at a temperature of 130 ℃ to 140 ℃, preferably at a temperature of 137 ℃ to 139 ℃;
preferably, the re-homogenizing treatment is a homogenizing treatment carried out at a pressure of 50 to 60 bar; more preferably the re-homogenisation treatment comprises a primary re-homogenisation treatment at a pressure of 30 to 60 bar and a secondary re-homogenisation treatment at a pressure of 5 to 10 bar.
10. A method according to any of claims 6-9, characterized in that emulsifiers and stabilizers are added to part of the milk-based raw material to produce a milk-based compound, which is then mixed with the homogenized cream, and the fat content of the cream compound is adjusted to 30-38% by weight by adding water and the remaining milk-based raw material.
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| JP2001269114A (en) * | 2000-03-24 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Reconstituted cream defrosted from freezing |
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