CN116172077A - Light cream, preparation method thereof and milk cap - Google Patents
Light cream, preparation method thereof and milk cap Download PDFInfo
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- CN116172077A CN116172077A CN202111435141.2A CN202111435141A CN116172077A CN 116172077 A CN116172077 A CN 116172077A CN 202111435141 A CN202111435141 A CN 202111435141A CN 116172077 A CN116172077 A CN 116172077A
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- 239000006071 cream Substances 0.000 title claims abstract description 59
- 235000013336 milk Nutrition 0.000 title claims abstract description 31
- 239000008267 milk Substances 0.000 title claims abstract description 31
- 210000004080 milk Anatomy 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 22
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000000265 homogenisation Methods 0.000 claims abstract description 12
- 239000008256 whipped cream Substances 0.000 claims abstract description 12
- 238000010008 shearing Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 16
- 239000000194 fatty acid Substances 0.000 claims description 16
- 229930195729 fatty acid Natural products 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- -1 sucrose ester Chemical class 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 8
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 8
- 229920000053 polysorbate 80 Polymers 0.000 claims description 8
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 6
- 150000003904 phospholipids Chemical class 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 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 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 4
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims 1
- 235000013616 tea Nutrition 0.000 description 13
- 241001122767 Theaceae Species 0.000 description 12
- 238000001816 cooling Methods 0.000 description 7
- 239000006260 foam Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000020247 cow milk Nutrition 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 238000010009 beating Methods 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol Substances OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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 a light cream, a preparation method thereof and a milk cap containing the light cream. The preparation method comprises the following steps: heating a first part of cream, dissolving an emulsifying agent in the heated first part of fresh cream, and performing first shearing to obtain a first feed liquid; heating the first part of raw milk, dissolving a thickening agent in the heated first part of raw milk, and performing second shearing to obtain a second feed liquid; mixing the first feed liquid, the second feed liquid and the second part of cream, and carrying out first homogenization to obtain mixed feed liquid; sterilizing the mixed feed liquid to obtain sterile feed liquid; and carrying out second homogenization on the sterile feed liquid. The whipped cream of the present invention still has good whipping characteristics and shelf life stability at fat levels below 30%.
Description
Technical Field
The invention belongs to the field of dairy product manufacturing, and particularly relates to a method for preparing light cream, the light cream prepared by the method, and a milk cover prepared by the light cream.
Background
In recent years, the domestic tea industry develops rapidly, the heat of products such as milk cover tea is high, tea drinks such as happiness tea, ruiyong tea and the like are widely covered in a coffee chain store, and the industry has great market prospect. The light cream is a basic raw material for making tea beverage products such as snow tops, milk caps and the like, and the light cream for realizing good milk cap application performance has great market value.
The milk cover is made by beating the whipped cream, milk and the like through the eggbeater, and the operation process needs a certain beating time, and when the demand of tea products is large, the making time is longer. As is well known, the domestic store specifications of tea shops are generally smaller, and if the production time is too long, challenges are presented to the production efficiency of the tea shops and the consumption experience of customers. If the milk cap is made by beating in advance and placed for standby, the milk cap is difficult to realize for most of the light cream products in the current market. Because the foamed milk cap product is a typical foam structure system, the milk cap product should have a dense foam to ensure taste on one hand and be capable of floating on and creating a clear interface with the underlying tea. The cream product on the market is characterized in that a milk cover manufactured after the cream product is whipped is refrigerated and placed for 4 hours, a foam system is instable, small bubbles are fused into large bubbles, the taste is decreased, a liquid discharge phenomenon occurs, the cream product is extremely easy to fuse with tea drinks below during pouring, and clear interface layering is lost, so that the cream product cannot be used.
The dairy enterprises in China start to produce the light cream successively, but the fat content of the product is more than 35 percent. With the change of diet concept, consumers have higher requirements on low fat and health while pursuing delicious taste.
However, there are great technical difficulties in producing a creamer product with a low fat content of less than 30% and high stability in milk cap application properties. Experiments prove that when the fat content of the light cream is lower than 30%, the whipping property and the shelf life stability of the light cream are greatly affected, and the properties of the product need to be improved.
Disclosure of Invention
The invention aims to provide a whipping cream, which is processed by a whipping cream process by taking raw milk and the whipping cream as main raw materials, and can still maintain good whipping characteristics and stability when the fat content of the whipping cream is lower than 30%.
According to one aspect of the present invention, there is provided a method of preparing a whipped cream, comprising the steps of:
creaming material: heating a first part of cream, dissolving an emulsifying agent in the heated first part of cream, and performing first shearing to obtain a first feed liquid;
raw material milk melting: heating the first part of raw milk, dissolving a thickening agent in the heated first part of raw milk, and performing second shearing to obtain a second feed liquid;
first homogenizing: mixing the first feed liquid, the second feed liquid and the second part of cream, and carrying out first homogenization to obtain mixed feed liquid;
and (3) sterilization: sterilizing the mixed feed liquid to obtain sterile feed liquid;
second homogenizing: and carrying out second homogenization on the sterile feed liquid.
Preferably, between the first homogenizing step and the sterilizing step, a volume-fixing step is further included: and adjusting the fat index and fixing the volume by using the second part of raw milk.
Preferably, in the creaming step, the heating temperature is 65-75 ℃.
Preferably, in the raw milk melting step, the heating temperature is 65-75 ℃.
Preferably, the first homogenization conditions are: the temperature is 65-75 ℃, the primary pressure is 10-30bar, and the secondary pressure is 1-8bar.
Preferably, the sterilization step is a tube ultra-high temperature sterilization at 135-140 ℃ for 3-9 s.
The second homogenization conditions were: the temperature is 65-75 ℃, the primary pressure is 10-70bar, and the secondary pressure is 5-20bar.
According to another aspect of the present invention there is provided a creamer, obtainable according to the above process.
Preferably, it comprises, based on the total weight of the whipped cream: 75-85% of cream, 15-25% of raw milk, 0.01-3% of emulsifying agent and 0.01-1.5% of thickening agent.
Wherein the emulsifier comprises one or more of 0.1-0.5% of mono-diglycerol fatty acid ester, 0.02-0.1% of tween 80, 0.02-0.1% of span 80, 0.03-0.1% of sucrose ester, 0.01-0.15% of phospholipid, 0.1-0.5% of lactic acid fatty acid glyceride, 0.03-0.4% of sodium stearoyl lactylate, 0.03-0.4% of acetylated mono-diglycerol ester and 0.05-0.2% of propylene glycol fatty acid ester.
The thickener comprises one or more of sodium carboxymethyl cellulose 0.075-0.4%, microcrystalline cellulose 0.075-0.4%, gellan gum 0.01-0.05%, carrageenan 0.008-0.02%, guar gum 0.02-0.1%, xanthan gum 0.01-0.2%, locust bean gum 0.02-0.2%, sodium alginate 0.01-0.1%, and acetylated distarch adipate 0.05-0.25%.
According to a further aspect of the present invention there is provided a milk cap made from the creamer described above.
The light cream provided by the invention still has good whipping characteristics when the fat content is below 28%, and the milk cap manufactured by the light cream still has a dense foam state after being refrigerated for 24 hours, is uniform in system, does not have liquid discharge phenomenon, can generate a clear layering interface with tea drinks below, and can meet the application performance.
Drawings
In the drawings, the same reference numerals refer to the same or similar parts or elements throughout the several views unless otherwise specified. The figures are not necessarily drawn to scale. It is appreciated that these drawings depict only some embodiments according to the disclosure and are not therefore to be considered limiting of its scope.
Fig. 1 shows the test results of the milk lids according to examples 1 to 3 and comparative examples 1 and 2.
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.
1. Process for preparing light cream
The invention provides a method for preparing a whipped cream, which comprises a whipped cream material step, a raw material milk material step, a first homogenizing step, a sterilizing step and a second homogenizing step.
1. Cream-like material
The creaming material comprises heating a first portion of the creamer (typically 10-15% of the creamer total amount) and dissolving the emulsifier in the heated portion of fresh creamer, and subjecting the heated portion of fresh creamer to high shear at 1500-2000r/min to obtain a first feed liquid. In this step, the cream used is fresh cream, and the heating temperature may be 65 to 75 ℃, preferably 68 to 72 ℃, more preferably 70 to 72 ℃.
2. Raw material milk chemical material
The raw milk chemical comprises heating a first portion of raw milk (typically 50-70% of the total amount of raw milk), dissolving a thickener in the heated first portion of raw milk, and shearing at high speed of 3000-4000r/min to obtain a second feed liquid. In this step, raw milk is used as raw milk, and the heating temperature may be 65 to 75 ℃, preferably 67 to 72 ℃, more preferably 69 to 72 ℃.
3. First homogeneity
The first homogenizing step comprises mixing the first feed liquid, the second feed liquid and the second portion of cream (typically 85-90% of the total amount of cream), and performing first homogenizing to obtain a mixed feed liquid. In this step, the homogenization conditions may be at a temperature of 65-75deg.C, a primary pressure of 10-30bar, and a secondary pressure of 1-8bar.
4. Sterilization
The sterilization step comprises the step of sterilizing the mixed feed liquid to obtain sterile feed liquid. Preferably, the sterilization in this step is a tubular ultra-high temperature sterilization carried out at 135-140 ℃ (preferably 136-138 ℃) for 3-9 seconds.
5. Second homogenizing
The second homogenizing comprises performing second-stage homogenizing on the sterile feed liquid. The second homogenizing condition may be 65-75deg.C, primary pressure 10-70bar, and secondary pressure 5-20bar.
Preferably, between the first homogenizing step and the sterilizing step, a volume-fixing step is further included: the second portion of raw milk (typically 30-50% of the total amount of raw milk) is used to adjust the fat index and to set the volume. Preferably, the fat content is adjusted to below 28%.
Further, the method of the invention further comprises cooling the product to 25 ℃ according to the sales requirement of the product, filling and storing at 2-8 ℃.
2. Light cream
According to another aspect of the present invention there is provided a creamer, obtainable according to the above process.
Preferably, the whipped cream comprises 75-85% whipped cream, 15-25% raw milk, 0.01-3% emulsifier, 0.01-1.5% thickener, based on the total weight.
Wherein the emulsifier comprises one or more of 0.1-0.5% of mono-diglycerol fatty acid ester, 0.02-0.1% of tween 80, 0.02-0.1% of span 80, 0.03-0.1% of sucrose ester, 0.01-0.15% of phospholipid, 0.1-0.5% of lactic acid fatty acid glyceride, 0.03-0.4% of sodium stearoyl lactylate, 0.03-0.4% of acetylated mono-diglycerol ester and 0.05-0.2% of propylene glycol fatty acid ester. Preferably sodium stearoyl lactylate, mono-diglyceride fatty acid esters, acetylated mono-diglycerides, tween 80 in a weight ratio of, for example, 29:20:26:10.
The thickener comprises one or more of sodium carboxymethyl cellulose 0.075-0.4%, microcrystalline cellulose 0.075-0.4%, gellan gum 0.01-0.05%, carrageenan 0.008-0.02%, guar gum 0.02-0.1%, xanthan gum 0.01-0.2%, locust bean gum 0.02-0.2%, sodium alginate 0.01-0.1%, and acetylated distarch adipate 0.05-0.25%. Preferably, sodium carboxymethyl cellulose: microcrystalline cellulose: the gellan gum is 10:50:3.
3. milk cap
According to a further aspect of the present invention there is provided a milk cap made from the creamer described above.
The light cream provided by the invention still has good whipping characteristics when the fat content is below 28%, and the milk cap manufactured by the light cream still has a dense foam state after being refrigerated for 24 hours, is uniform in system, does not have liquid discharge phenomenon, can generate a clear layering interface with tea drinks below, and can meet the application performance.
In summary, the fat content of the product according to the invention can be as low as 28%, which is lower than the conventional creamer products on the market with such application properties, which are more acceptable to the consumer. Can provide higher cup yield and reduce the product cost.
The present invention will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the present invention more apparent.
The methods used in the examples described below are conventional methods unless otherwise indicated, and the reagents used are commercially available reagents unless otherwise indicated.
Examples
Example 1
a. The formula comprises the following components:
1. raw materials: fresh cream (85%), raw cow milk (14.47%);
2. emulsifying agent: 0.12% of a mono-di-glycerol fatty acid ester, 0.03% of tween 80, 0.03% of a phospholipid and 0.03% of a sucrose ester;
3. and (3) a thickening agent: sodium carboxymethylcellulose 0.05%, microcrystalline cellulose 0.25%, gellan gum 0.02%;
b. the process comprises the following steps:
1. creaming material: heating 10% of fresh cream to 68 ℃, dissolving the emulsifier in the fresh cream, and carrying out high-shear melting for 15min at 1500 r/min;
2. raw beef emulsion: heating raw milk with total dosage of 8% to 68 ℃, dissolving thickener therein, and high-shearing the material at 3500r/min for 20min;
3. mixing and homogenizing: uniformly mixing the feed liquid obtained after the material melting in the step 1 and the step 2 and the residual cream, and carrying out pre-homogenization (68 ℃, primary pressure 30bar and secondary pressure 5 bar);
4. constant volume: regulating fat index by using the rest raw milk, and fixing volume;
UHT sterilization: tubular UHT sterilization (138 ℃,5 s);
6. homogenizing after sterilization: 65 ℃ and the primary pressure is 50bar; the secondary pressure is 15bar;
7. filling and storing: cooling to 25deg.C, packaging, and storing at 2-8deg.C.
Example 2
a. The formula comprises the following components:
1. raw materials: fresh cream (80%), raw cow milk (19.485%);
2. emulsifying agent: sodium stearoyl lactate 0.165%, fatty acid ester of mono-and diglyceride 0.1%, acetylated mono-and diglyceride 0.12%, tween 80.03%;
3. and (3) a thickening agent: 0.025% of xanthan gum, 0.07% of guar gum and 0.005% of carrageenan;
b. the process comprises the following steps:
1. creaming material: heating 10% of fresh cream to 70deg.C, dissolving emulsifier therein, and high-shearing at 2000r/min for 15min;
2. raw beef emulsion: heating raw milk with total dosage of 12% to 75deg.C, dissolving thickener therein, and high-shearing for 15min at 4000 r/min;
3. mixing and homogenizing: uniformly mixing 1 and 2 and the rest of cream, and performing pre-homogenization (70 ℃, primary pressure 30bar and secondary pressure 5 bar);
4. constant volume: regulating fat index by using the rest raw milk, and fixing volume;
UHT sterilization: tubular UHT sterilization (137 ℃,5 s);
6. homogenizing after sterilization: 68 ℃, primary pressure 50bar; the secondary pressure is 15bar;
7. filling and storing: cooling to 25deg.C, packaging, and storing at 2-8deg.C. Homogenizing: (68 ℃, primary pressure 50bar; secondary pressure 10 bar);
8. and (3) filling: cooling to 25deg.C, and aseptically packaging;
9. and (3) storing: 2-8 ℃.
Example 3
a. The formula comprises the following components:
1. raw materials: fresh cream (76%), raw cow milk (23.39%);
2. emulsifying agent: 0.1% of mono-diglycerol fatty acid ester, 0.03% of tween 80, 0.1% of propylene glycol fatty acid ester, and phospholipid=0.05%;
3. and (3) a thickening agent: 0.02% of xanthan gum, 0.01% of carrageenan and 0.3% of acetylated distarch adipate;
b. the process comprises the following steps:
1. creaming material: heating 15% of fresh cream to 70deg.C, dissolving emulsifier therein, and high-shearing at 1500r/min for 15min;
2. raw beef emulsion: heating raw milk accounting for 9.5% of the total amount to 65 ℃, dissolving a thickening agent in the raw milk, and carrying out high-shear melting for 20min at 3000 r/min;
3. mixing and homogenizing: uniformly mixing the feed liquid and the residual cream in the step (1) and the step (2), and carrying out pre-homogenization (70 ℃, primary pressure 25bar and secondary pressure 8 bar);
4. constant volume: regulating fat index by using the rest raw milk, and fixing volume;
UHT sterilization: tubular UHT sterilization (139 ℃,4 s);
6. homogenizing after sterilization: 68 ℃, first-stage pressure 70bar; the secondary pressure is 15bar;
7. filling and storing: cooling to 25deg.C, packaging, and storing at 2-8deg.C.
Comparative example 1
a. The formula comprises the following components:
1. raw materials: fresh cream (90%), raw cow milk (9.5%);
2. emulsifying agent: 0.12% of mono-diglycerol fatty acid ester, 0.03% of Tween 80 and 0.1% of phospholipid;
3. and (3) a thickening agent: sodium carboxymethyl cellulose 0.03%, microcrystalline cellulose 0.2%, calcium chloride 0.02%;
b. the process comprises the following steps:
1. raw beef emulsion: heating raw milk accounting for 16% of the total amount to 70 ℃, dissolving an emulsifying agent and a thickening agent in the raw milk, and carrying out high-shear material dissolution at 3000r/min for 15min;
2. mixing: uniformly mixing the feed liquid and the cream obtained in the step 1;
3. constant volume: according to the fat index of the product requirement, the rest raw milk is used for constant volume adjustment, and the mixture is uniformly mixed;
4. and (3) sterilization: UHT (tube sterilization, 138 ℃ C., 4 s);
5. homogenizing after sterilization: (68 ℃, primary pressure 50bar; secondary pressure 10 bar);
8. and (3) filling: cooling to 25deg.C, and aseptically packaging;
9. and (3) storing: 2-8 ℃.
Comparative example 2
a. The formula comprises the following components:
1. raw materials: fresh cream (93%), raw cow milk (6.84%);
2. emulsifying agent and thickening agent: 0.12% of mono-diglycerol fatty acid ester, 0.03% of Tween 80 and 0.01% of carrageenan;
b. the process comprises the following steps:
1. raw milk and cream feed: heating raw milk accounting for 3.5% of the total amount and cream accounting for 10% of the total amount to 70 ℃, dissolving an emulsifying agent and a thickening agent in the raw milk, and stirring the materials for 20min;
2. constant volume: according to the fat index of the product requirement, uniformly mixing the feed liquid in the step 1 with the residual cream, and carrying out constant volume adjustment by using the residual raw milk;
3. and (3) sterilization: UHT (tube sterilization, 137 ℃ C., 6 s);
5. homogenizing after sterilization: (65 ℃, primary pressure 45bar; secondary pressure 10 bar);
8. and (3) filling: cooling to 25deg.C, and aseptically packaging;
9. and (3) storing: 2-8 ℃.
Test item and description
Sensory testing: and observing the fat floating, water separation and fluidity of the product.
Viscosity test:
C. application test:
test results:
1. sensory results, viscosity, and whipping rate
Results:
the formulations and process shelf lives of the examples 1 to 3 of the invention are better in stability due to the occurrence of water evolution in both comparative examples 1 and 2;
the samples of examples 1 to 3 all had higher dispensing rates than the comparative examples, and the formulations and processes of examples 1 to 3 provided higher cup yields and reduced product costs.
Milk cap test results
The results are shown in fig. 1, wherein:
the samples of examples 1 to 3 were prepared and stored in a refrigerated state for 24 hours, and the milk cap had good fluidity without water separation; the milk cap is poured into the beverage, can be clearly layered with the beverage product, and has a dense milk cap state.
After the samples of comparative examples 1 and 2 were prepared and stored in a refrigerated state for 24 hours, the bleeding phenomenon was observed, the upper foam was large and coarse, the upper foam was hard and the fluidity was poor; when the water is poured into the beverage, the water and the water are fused, and the application requirement cannot be met.
The formula and the process are used for beverage channels, and can meet the application requirements of the milk cap with high stability on the basis of realizing low-fat cream, namely low cost.
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 process for preparing a creamer comprising the steps of:
creaming material: heating a first part of cream, dissolving an emulsifying agent in the heated first part of cream, and performing first shearing to obtain a first feed liquid;
raw material milk melting: heating the first part of raw milk, dissolving a thickening agent in the heated first part of raw milk, and performing second shearing to obtain a second feed liquid;
first homogenizing: mixing the first feed liquid, the second feed liquid and the second part of cream, and carrying out first homogenization to obtain mixed feed liquid;
and (3) sterilization: sterilizing the mixed feed liquid to obtain sterile feed liquid;
second homogenizing: and carrying out second homogenization on the sterile feed liquid.
2. The method of claim 1, further comprising, between the first homogenizing step and the sterilizing step, a sizing step: and adjusting the fat index and fixing the volume by using the second part of raw milk.
3. The method according to claim 1, wherein in the creaming step, the heating temperature is 65-75 ℃.
4. The method according to claim 1, wherein in the step of converting the raw milk into a raw milk, the heating temperature is 65-75 ℃.
5. The method of claim 1, the first homogenizing condition being: the temperature is 65-75 ℃, the primary pressure is 10-30bar, and the secondary pressure is 1-8bar.
6. The method according to claim 1, wherein the sterilization step is a tube ultra-high temperature sterilization at 135-140 ℃ for 3-9 s.
7. The method of claim 1, the second homogenizing condition being: the temperature is 65-75 ℃, the primary pressure is 10-70bar, and the secondary pressure is 5-20bar.
8. A whipped cream produced according to the process of any one of claims 1 to 7.
9. The whipped cream of claim 8, comprising, based on the total weight of the whipped cream: 75-85% of cream, 15-25% of raw milk, 0.01-3% of emulsifying agent and 0.01-1.5% of thickening agent;
wherein the emulsifier comprises one or more of 0.1-0.5% of mono-diglycerol fatty acid ester, 0.02-0.1% of tween 80, 0.02-0.1% of span 80, 0.03-0.1% of sucrose ester, 0.01-0.15% of phospholipid, 0.1-0.5% of lactic acid fatty acid glyceride, 0.03-0.4% of sodium stearoyl lactylate, 0.03-0.4% of acetylated mono-diglycerol ester and 0.05-0.2% of propylene glycol fatty acid ester;
the thickener comprises one or more of sodium carboxymethyl cellulose 0.075-0.4%, microcrystalline cellulose 0.075-0.4%, gellan gum 0.01-0.05%, carrageenan 0.008-0.02%, guar gum 0.02-0.1%, xanthan gum 0.01-0.2%, locust bean gum 0.02-0.2%, sodium alginate 0.01-0.1%, and acetylated distarch adipate 0.05-0.25%.
10. Milk cap made from the whipped cream according to claim 8 or 9.
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