CN116210770A - Animal and plant mixed whipped cream containing ester exchange grease and preparation method thereof - Google Patents
Animal and plant mixed whipped cream containing ester exchange grease and preparation method thereof Download PDFInfo
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- CN116210770A CN116210770A CN202310398898.1A CN202310398898A CN116210770A CN 116210770 A CN116210770 A CN 116210770A CN 202310398898 A CN202310398898 A CN 202310398898A CN 116210770 A CN116210770 A CN 116210770A
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- whipped cream
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- cream
- grease
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- 239000008256 whipped cream Substances 0.000 title claims abstract description 63
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- 125000004185 ester group Chemical group 0.000 title abstract 4
- 239000003921 oil Substances 0.000 claims abstract description 98
- 235000019198 oils Nutrition 0.000 claims abstract description 97
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 59
- 239000006071 cream Substances 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 24
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- 235000014113 dietary fatty acids Nutrition 0.000 claims description 42
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 10
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- 235000020247 cow milk Nutrition 0.000 claims description 6
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 2
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- 235000005687 corn oil Nutrition 0.000 claims description 2
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- 239000004310 lactic acid Substances 0.000 claims description 2
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- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
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- 235000019519 canola oil Nutrition 0.000 claims 1
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- 239000003925 fat Substances 0.000 description 56
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 48
- 239000013078 crystal Substances 0.000 description 17
- 238000005809 transesterification reaction Methods 0.000 description 15
- 235000020185 raw untreated milk Nutrition 0.000 description 14
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 244000147568 Laurus nobilis Species 0.000 description 3
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- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 108010071421 milk fat globule Proteins 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
-
- 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
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides animal and plant mixed whipped cream containing ester exchange grease, which comprises an oil phase and a water phase as preparation raw materials, wherein the preparation raw materials of the oil phase comprise the ester exchange grease, vegetable oil and an oil phase emulsifier; the water phase is prepared from milk, cream, light cream, milk powder and water phase emulsifier. The modified grease is selected to replace the conventional grease, so that the whipped cream foam structure is more stable, the foam shape can be maintained within a certain time, and the granular mouthfeel can not be generated. The invention prepares the whipped cream with excellent taste, whipping property and plasticity by using the ester exchange grease to properly prepare the rest components and adopting a specific preparation method, thereby having important significance for developing a whipped cream product with high quality and low cost.
Description
Technical Field
The invention relates to the technical field of foods (IPC (industrial personal computer) classification number is A23D 7/04), in particular to animal and plant mixed whipped cream containing ester exchange grease and a preparation method thereof.
Background
Milk is a natural oil-in-water emulsion and a high-quality nutrient source, and the rich protein not only provides energy and essential amino acids for normal physiological activities of human beings, but also has certain effects on the stability and whipping property of the emulsion due to the functional characteristics of casein, whey protein, milk fat globule membrane protein and the like. The natural cream has the defects of high cholesterol and high fat, has heavier beef and mutton smell, is less accepted by people in China, has poor operation and usability, has a broad and short whipping domain, has rough texture without glossiness after whipping, and has high selling price. The plant-based cream mostly uses hydrogenated vegetable oil as an oil base material, has high saturated fatty acid content, and is easy to cause diseases such as obesity, arteriosclerosis and the like after being absorbed by organisms.
With the rapid development of the food industry in China, the sections such as grease, leisure food, meal tea and the like are continuously and deeply fused, the transformation and the upgrading of the industry are promoted together, the whipped cream can be made into decorative patterns, cake skins, coffee hand flowers, egg tarts, mousse cakes, tiramisu and the like, and the whipped cream is particularly outstanding in the food industry such as baking, novel tea and the like. The fat is used as an important component of whipped aerated cream, and the fat content, SFC, crystal size, crystal morphology and the like of the fat have a remarkable influence on the functional characteristics of the cream. The whipped cream needs to keep the emulsion relatively stable before whipping, prevent bad phenomena such as flocculation, coalescence and the like, and ensure proper degree of partial coalescence of fat balls in the whipping process so as to maintain the storage and use stability of the whipped cream and produce high-quality cream. In practical application, the quality of cream for decorating cakes often cannot meet the requirements, the problems of collapse, water separation, deformation and the like are easy to occur, and the surface of the cake is also easy to have the adverse phenomena of cracking, bubbling, sinking and the like.
In order to meet the functional requirements of whipping cream whipping, the grease can be modified, and three modification technologies of the grease comprise hydrogenation, fractionation and transesterification, wherein the transesterification technology is that the fatty acid chains in grease molecules are rearranged under the action of a catalyst, so that the physicochemical properties of the grease, such as melting point, solid content, viscosity and the like, are changed, and products with different crystallization characteristics are obtained, and are applied to the oil-in-water whipping emulsion. The transesterification oil has the advantages of lower raw material process cost and easy control of cost when being applied to products. However, transesterification oils and fats are accompanied by some problems. The transesterification process produces diglycerides and small amounts of monoglycerides, which, as tested, may affect the crystallization and interfacial properties of the fat in the emulsion at levels of 0.4% to 1.0% and 0.02% to 0.1%, respectively. The diglyceride can inhibit crystal nucleus formation and crystal growth, has slow crystallization speed, causes the phenomenon of coarse crystallization, is unfavorable for the formation of a crystallization network in the emulsion foaming process, and further causes the adverse phenomena of coarse structure, insufficient foaming hardness and quality reduction of the product. The monoglyceride and the interfacial protein have a competitive relationship, and the excessive monoglyceride in the ester exchange grease occupies most positions of the fat globule interface, the protein enters a liquid phase, the steric hindrance effect between the fat globules is reduced, and the stability of the emulsion is affected. Patent CN101835385a discloses a fat composition for whipped cream and whipped cream. The fat composition for foaming cream comprises fat A and laurel type fat, wherein the fat A is prepared by transesterification between palm-based fat and lauric type fat, the composition still comprises fat with a large proportion, and the fat composition is prepared by transesterification between the palm-based fat and lauric type fat in practical application, so that the selection range of materials is severely limited, and the cost control is not facilitated. Patent CN 107821642A discloses a non-hydrogenated oil composition and an oil-in-water whipped cream and a process for producing the same. Wherein the non-hydrogenated oil and fat composition comprises: 20 to 85 mass% of ester-exchanged oil, 10 to 50 mass% of laurel-based oil and 5 to 30 mass% of palm-based oil; the fat composition contains three or more kinds of fat in the form of ester-exchanged fat, laurel-based fat, palm-based fat or its fractionated fat, and has the problems that the molding state of the product is better and better with the increase of the oil phase ratio, but the heat value and the cost of the product are increased with the increase of the oil phase ratio, the stability of the product is changed due to the change of the water-oil phase ratio, and the practicability of the method is poor. Thus, there is a need in the marketplace for whipped cream having excellent whipping properties and plasticity.
Disclosure of Invention
The invention aims to provide animal and plant mixed whipped cream containing ester exchange grease and a preparation method thereof, which solve the problems of pattern collapse, cracking of cake plastering, bubbling and the like of the whipped cream in use.
The first aspect of the invention provides animal and plant mixed whipped cream containing ester exchange grease, wherein the preparation raw materials comprise an oil phase and a water phase, and the preparation raw materials of the oil phase comprise the ester exchange grease, vegetable oil and an oil phase emulsifier; the preparation raw materials of the water phase comprise cow milk, cream, butter, milk powder and a water phase emulsifier;
the preparation method of the ester exchange grease comprises the following steps:
s1, mixing a palm oil or a palm kernel oil fraction with refined vegetable oil, heating under reduced pressure, drying, adding a catalyst, and continuing to perform a reduced pressure heating reaction;
s2, decoloring and deodorizing the product to obtain ester exchange grease;
the weight ratio of the fractionation of the palm oil or the palm kernel oil to the refined vegetable oil is (1-5): (5-10).
Preferably, the oil phase emulsifier comprises one or more of polyglycerol fatty acid esters, mono/diglyceride fatty acid esters, phospholipids, sucrose fatty acid esters, and lactic acid fatty acid glycerides.
Preferably, the aqueous phase emulsifier comprises one or two of tween 60 and tween 80.
Preferably, the mass ratio of the oil phase emulsifier to the water phase emulsifier is (5-7) to (2-3).
Preferably, the palm oil extract comprises palm soft fat and/or palm oil stearin; the palm kernel oil extract comprises palm kernel oil soft fat and/or palm kernel oil hard fat.
Preferably, the refined vegetable oil comprises one or more of soybean oil, sunflower seed oil, peanut oil, corn oil, rapeseed oil, linseed oil, olive oil, coconut oil, cottonseed oil, sesame oil.
Preferably, the oil phase emulsifier comprises a polyglycerol fatty acid ester and/or a sucrose fatty acid ester.
The invention provides a preparation method of animal and plant mixed whipped cream containing ester exchange grease, which comprises the following steps: fully and uniformly mixing the water phase and the oil phase at 60-70 ℃, homogenizing, performing ultra-high temperature instantaneous sterilization, homogenizing again the sterilized emulsion at 65-75 ℃, cooling to below 10 ℃ in a quenching way, and aging and ripening in an aseptic tank to obtain whipped cream.
Preferably, the method further comprises: fully dissolving ester exchange grease and vegetable oil, adding an oil phase emulsifier into the grease, and fully dissolving the grease and the vegetable oil to be used as an oil phase; fully dissolving water and cow milk, adding the cream, the cream and the milk powder, fully dissolving, and finally adding the water phase emulsifier, fully dissolving and taking the mixture as a water phase.
Preferably, the aging time is 9 to 12 hours.
Compared with the prior art, the invention has the following beneficial effects:
(1) The invention provides animal and plant mixed whipping cream containing ester exchange grease, which is characterized in that modified grease is selected to replace conventional grease, the saturation of fatty acid is not changed after the grease is modified, but the melting point and the solid fat content are improved, the partial coalescence of fat balls is promoted, a stronger crystal network structure is formed to wrap whipping gas filled in, the whipping cream foam structure is more stable, and the system can keep the foam shape within a certain time and can not generate granular mouthfeel. The preparation method of the ester exchange grease has innovation, can select the palm oil or the fractionation of palm kernel oil and the vegetable oil with wider range for preparation, has excellent effect generated by compounding the product and other substances, ensures that the structure of the whipped cream is more stable, and is convenient for controlling the cost.
(2) According to the invention, by adding the oil phase emulsifier, such as the emulsifier of polyglycerol fatty acid ester, sucrose fatty acid ester and the like of long-chain saturated fatty acid type, the generation of beta' crystal form is facilitated, the plastic range is widened, the ductility is enhanced, and the foaming property is improved; in order to solve the problem of poor emulsion stability caused by monoglyceride and protein in the ester-exchange grease, the invention can improve the emulsion stability by adding the water phase emulsifier, and the inventor considers that Tween 60 or Tween 80 forms a coating film after being adsorbed on the surface of crystals, thereby reducing the phenomena of forming clusters among the crystals and the like. Meanwhile, the diglyceride can be prevented from entering the surface of the crystal due to the existence of the coating film, and the effect of preventing coarse crystallization is achieved. The combination of the added water phase emulsifier and the synergy of the fat globules increases the steric hindrance and achieves the purpose of improving the stability of the emulsion of the product. According to the invention, the components of the oil phase are compounded, so that the crystal structure is more stable, meanwhile, the components of the water phase are also synergistically matched with the components of the oil phase, and the stability of whipped cream is improved from the molecular level through the specificity and suitability of the structures among substances, so that the influence on the cream stability caused by the quality change of the water phase and the oil phase in the prior art can be reduced as much as possible.
(3) The inventors found that aging time affects the quality of cream when preparing whipped cream, and found that aging time affects the quality of cream when preparing whipped cream; the aging process is a process of converting fat crystallization from an unstable crystal form to a stable crystal form, the conversion process of the crystal form is accompanied by heat release, and the crystallization heat released by different fat compositions is greatly different; the aging process aims to uniformly release the crystallization heat of the part of the crystal, so that the crystallization of the fat globules is ensured to be tiny, and the surface of the fat globules is smooth and round; meanwhile, the food additives are rearranged at the interface of the fat globules in the aging process, and obviously, the uniform and round interface of the fat globules provides good conditions for the rearrangement of the food additives, so that the stability of the emulsion can be ensured. Reasonable aging time provides assurance for better presentation of the technical solution during the whipping phase. The aging time is related to the composition of the cream, through the synergistic effect of the components, the fat in the emulsion is completely crystallized through an aging process and is converted into a more stable crystal form, acting force among crystallized fat in the whipping process is enhanced, partial coalescence of fat balls is more likely to occur, a perfect crystal network can be formed after whipping is completed, bubbles are firmly wrapped in the crystal network, and finally the cream has good hardness and smearing performance. Therefore, the aging time of the invention is creative, and is the best effect obtained by combining the raw materials of whipped cream and carrying out a large number of creative experiments. In the composition system, the aging time is kept for 9-12 hours, the whipped cream has higher foam stability, good sensory quality and the most stable foam hardness, and the aging time is determined to be related to the composition of the whipped cream.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 70 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of the ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, 0.1 part of Tween 60 was added and dissolved sufficiently, and the emulsion was used as an aqueous phase.
Fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Example 2
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 70 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
11 parts of transesterified fat, 14 parts of refined coconut oil and 2 parts of palm oil are sufficiently dissolved, and 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-di-glycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester are added thereto to sufficiently dissolve, and the fat solution is used as an oil phase.
Fully dissolving 20 parts of water and 33 parts of pasteurized cow milk, and adding 4 parts of cream and 9 parts of cream into the mixture and fully dissolving the mixture; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, adding 0.1 part of Tween 60 and fully dissolving, wherein the emulsion is used as a water phase, and the protein content in the water phase accounts for 2.7 percent of the mass of the whipped cream;
fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultra-high temperature instantaneous sterilization, homogenizing again the sterilized emulsion at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 11 hours and ripening in a sterile tank to obtain whipped cream.
Example 3
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 70 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 13 parts of ester exchange oil and 14 parts of refined coconut oil, adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture, and fully dissolving the mixture to obtain an oil phase;
fully dissolving 20 parts of water and 33 parts of pasteurized cow milk, and adding 2 parts of cream and 8 parts of cream into the mixture and fully dissolving the mixture; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, 0.1 part of Tween 60 was added and dissolved sufficiently, and the emulsion was used as an aqueous phase.
Fully and uniformly mixing the water phase and the oil phase at the temperature of 70 ℃, homogenizing, performing ultra-high temperature instantaneous sterilization, homogenizing again the sterilized emulsion at the temperature of 65 ℃, cooling to below 10 ℃ in a quenching way, and aging for 9 hours and ripening in a sterile tank to obtain the whipped cream.
Example 4
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 30 parts by mass of palm oil stearin with 10 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, 0.1 part of Tween 60 was added and dissolved sufficiently, and the emulsion was used as an aqueous phase.
Fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Example 5
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 70 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.01 part of polyglycerol fatty acid ester, 0.05 part of mono-diglycerol fatty acid ester, 0.05 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, adding 0.1 part of Tween 60 and fully dissolving, wherein the emulsion is used as a water phase;
fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Example 6
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 40 parts by mass of palm oil stearin with 30 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, adding 0.1 part of Tween 60, fully dissolving, taking the emulsion as a water phase,
fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Example 7
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 70 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, adding 0.1 part of Tween 60 and fully dissolving, wherein the emulsion is used as a water phase;
fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 5 hours and ripening in a sterile tank to obtain whipped cream.
Example 8
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
fully dissolving 11 parts of commercially available edible oil, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the oil solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, 0.1 part of Tween 60 was added and dissolved sufficiently, and the emulsion was used as an aqueous phase. The method comprises the steps of carrying out a first treatment on the surface of the
Fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Example 9
The embodiment provides animal and plant mixed whipped cream containing ester exchange grease, which is prepared by the following steps:
the preparation method of the ester exchange grease comprises the following steps: the mixed oil obtained by mixing 20 parts by mass of palm oil stearin with 220 parts by mass of soybean oil, sunflower seed oil and peanut oil was heated to 120 ℃ under reduced pressure, and thereby sufficiently dried. Thereafter, 0.1 mass% sodium methoxide was added to the dry mixed oil. The obtained mixed oil containing sodium methoxide was stirred at 110℃for 0.5 hour under reduced pressure, thereby conducting transesterification. After the completion of the reaction, sodium methoxide was removed from the reaction product by washing with water. The obtained crude oil or fat is subjected to decolorization and deodorization treatment according to a conventional refining method, thereby obtaining a transesterified oil or fat.
Fully dissolving 11 parts of the ester exchange grease, 14 parts of refined coconut oil and 2 parts of palm oil, and adding 0.1 part of polyglycerol fatty acid ester, 0.15 part of mono-diglycerol fatty acid ester, 0.2 part of phospholipid and 0.1 part of sucrose fatty acid ester into the mixture to fully dissolve the components, wherein the grease solution is used as an oil phase;
fully dissolving 20 parts of water and 33 parts of raw milk, and adding 4 parts of cream and 9 parts of cream into the raw milk and fully dissolving; then adding 4 parts of whey powder, 1 part of skim milk powder and 0.2 part of sodium caseinate powder into the mixture; finally, 0.6 part of Tween 60 was added and dissolved sufficiently, and the emulsion was used as an aqueous phase.
Fully and uniformly mixing the water phase and the oil phase at 65 ℃, homogenizing, performing ultrahigh-temperature instantaneous sterilization, homogenizing again at 70 ℃, cooling to below 10 ℃ in a quenching way, and aging for 10 hours and ripening in a sterile tank to obtain whipped cream.
Performance testing
Sensory evaluation and storage stability after whipping of the emulsion were determined according to GBT 10220 whipped cream evaluation program and evaluation method. The results are shown in Table 1.
TABLE 1 Performance test results
According to the embodiment of the invention, the oil phase and the water phase are compounded, the components act synergistically, and the whipped cream with excellent whipping property and plasticity is obtained through a special preparation process. The whipped cream provided by the invention has excellent fineness and good taste, and has better eating experience. The whipped cream provided by the invention has very good storage stability, solves the problems that in practical application, the quality of the cream for decorating cakes often cannot meet the requirements, collapse, water separation, deformation and the like are easy to occur, can solve the adverse phenomena of cracking, bubbling, sinking and the like on the surface of the cake plastering, and is whipped cream with both taste and plasticity.
While the foregoing is directed to the preferred embodiments of the present invention, it will be appreciated by those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the present invention.
Claims (10)
1. An animal and plant mixed whipped cream containing ester exchange grease, the preparation raw materials comprise an oil phase and a water phase, and the animal and plant mixed whipped cream is characterized in that the preparation raw materials of the oil phase comprise ester exchange grease, vegetable oil and an oil phase emulsifier; the preparation raw materials of the water phase comprise cow milk, cream, butter, milk powder and a water phase emulsifier;
the preparation method of the ester exchange grease comprises the following steps:
s1, mixing a palm oil or a palm kernel oil fraction with refined vegetable oil, heating under reduced pressure, drying, adding a catalyst, and continuing to perform a reduced pressure heating reaction;
s2, decoloring and deodorizing the product to obtain ester exchange grease;
the weight ratio of the fractionation of the palm oil or the palm kernel oil to the refined vegetable oil is (1-5): (5-10).
2. The animal and plant mixed whipped cream with ester-exchanged fat according to claim 1, wherein the oil phase emulsifier comprises one or more of polyglycerin fatty acid ester, mono/di glycerin fatty acid ester, phospholipid, sucrose fatty acid ester, lactic acid fatty acid glyceride.
3. The animal and plant mixed whipped cream with transesterified fat according to claim 1, wherein the aqueous phase emulsifier comprises one or both of tween 60 and tween 80.
4. The animal and plant mixed whipped cream containing ester-exchanged fat according to claim 2 or 3, wherein the mass ratio of the oil phase emulsifier to the water phase emulsifier is (5-7): 2-3.
5. The animal and plant mixed whipped cream with transesterified fat according to claim 1, wherein the palm oil extract comprises palm soft fat and/or palm oil stearin; the palm kernel oil extract comprises palm kernel oil soft fat and/or palm kernel oil hard fat.
6. The animal and plant mixed whipped cream of claim 1, wherein the refined vegetable oil comprises one or more of soybean oil, sunflower seed oil, peanut oil, corn oil, canola oil, linseed oil, olive oil, coconut oil, cottonseed oil, sesame oil.
7. The animal and plant mixed whipped cream with ester-exchanged fat according to claim 2, wherein the oil phase emulsifier comprises polyglycerin fatty acid ester and/or sucrose fatty acid ester.
8. The method for preparing animal and plant mixed whipped cream containing ester-exchanged fat as claimed in claim 1, comprising the steps of: fully and uniformly mixing the water phase and the oil phase at 60-70 ℃, homogenizing, performing ultra-high temperature instantaneous sterilization, homogenizing again the sterilized emulsion at 65-75 ℃, cooling to below 10 ℃ in a quenching way, and aging and ripening in an aseptic tank to obtain whipped cream.
9. The method for producing an animal and plant mixed whipped cream containing ester-exchanged fat as claimed in claim 8, further comprising: fully dissolving ester exchange grease and vegetable oil, adding an oil phase emulsifier into the grease, and fully dissolving the grease and the vegetable oil to be used as an oil phase; fully dissolving water and cow milk, adding the cream, the cream and the milk powder, fully dissolving, and finally adding the water phase emulsifier, fully dissolving and taking the mixture as a water phase.
10. The method for producing an animal/plant mixed whipped cream as claimed in claim 8, wherein the aging time is 9 to 12 hours.
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| JP2010081930A (en) * | 2008-09-05 | 2010-04-15 | Taiyo Yushi Kk | Oil and fat composition for whipped cream |
| JP2011055752A (en) * | 2009-09-09 | 2011-03-24 | Taiyo Yushi Kk | Oil-and-fat composition for whipped cream |
| CN107821642A (en) * | 2017-11-09 | 2018-03-23 | 天津吉好食品有限公司 | Non-hydrogenated oil/fat composition and oil-in-water type whipped cream and preparation method thereof |
| CN108566993A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high retentiveness fat or oil composition and preparation method thereof |
| CN112868820A (en) * | 2021-02-21 | 2021-06-01 | 中粮东海粮油工业（张家港）有限公司 | Butter-like oil base and butter, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010081930A (en) * | 2008-09-05 | 2010-04-15 | Taiyo Yushi Kk | Oil and fat composition for whipped cream |
| JP2011055752A (en) * | 2009-09-09 | 2011-03-24 | Taiyo Yushi Kk | Oil-and-fat composition for whipped cream |
| CN108566993A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high retentiveness fat or oil composition and preparation method thereof |
| CN107821642A (en) * | 2017-11-09 | 2018-03-23 | 天津吉好食品有限公司 | Non-hydrogenated oil/fat composition and oil-in-water type whipped cream and preparation method thereof |
| CN112868820A (en) * | 2021-02-21 | 2021-06-01 | 中粮东海粮油工业（张家港）有限公司 | Butter-like oil base and butter, and preparation method and application thereof |
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