CN117063977A - Low-fat whipped cream and preparation method thereof - Google Patents
Low-fat whipped cream and preparation method thereof Download PDFInfo
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- CN117063977A CN117063977A CN202311191906.1A CN202311191906A CN117063977A CN 117063977 A CN117063977 A CN 117063977A CN 202311191906 A CN202311191906 A CN 202311191906A CN 117063977 A CN117063977 A CN 117063977A
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- xanthan gum
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
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- 239000002778 food additive Substances 0.000 description 1
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- 108010083391 glycinin Proteins 0.000 description 1
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- 125000001165 hydrophobic group Chemical group 0.000 description 1
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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
Abstract
The invention discloses a low-fat whipping cream and a preparation method thereof, wherein the whipping cream is prepared from the following raw materials in percentage: 50-60% of cream, 5-7% of ovalbumin-xanthan gum emulsion fat substitute, 8-12% of white granulated sugar, 0.08-0.12% of emulsifying agent, 0.08-0.12% of stabilizing agent and 25-35% of deionized water; a preparation method of low-fat whipped cream comprises the following steps: aqueous phase + oil phase → emulsion preparation → pasteurization → rapid cooling → aging → quick freezing → thawing at low temperature → whipping cream with low fat. The low-fat whipped cream prepared by the invention has low fat content, high protein content, less heat, high safety of natural ingredients and high absorption rate of animal proteins, is beneficial to human health and meets the current demands for low-fat, green and healthy foods.
Description
Technical Field
The invention relates to the technical field of food processing technology and food additives, in particular to low-fat whipped cream and a preparation method thereof.
Background
The cream is a typical oil-in-water emulsion system, and mainly comprises grease, an emulsifying agent, protein and hydrocolloid, and can form whipped cream with certain plasticity through whipping, belongs to an air-containing multiphase system, and is widely applied to the preparation of various desserts, drinks and western dishes.
Cream is one of the favorite foods, but cream with high fat content is prohibitive for many people. With the increasing awareness of the link between excessive fat intake and chronic diseases, the need for low-fat foods has increased year by year. The demand for low-fat cream is continuously rising, and the traditional cream can not meet the demands of consumers on health, green and health care. The formula is improved and the production process is innovated on the basis of the traditional margarine, so that the consumer's consumption psychology in the current society is complied with, and the low-fat and high-nutrition cream which is more green and healthy is developed by taking low-fat and high-nutrition as the cutting points, so that the low-fat margarine has wide market prospect.
Healthy fat substitutes tend to be large, egg albumin-xanthan gum emulsion is interaction between protein and polysaccharide, protein-polysaccharide self-assembly is a process of spontaneously forming ordered aggregates between protein and polysaccharide molecules through non-covalent bonds, spherical structures of egg albumin are unfolded in the self-assembly process, internal hydrophobic groups of the spherical structures are exposed, and the spherical structures interact with polysaccharide to form a compound, so that the egg albumin-xanthan gum emulsion has amphiphilic properties of egg albumin and has chain structures of polysaccharide. On one hand, the polysaccharide can inhibit aggregation and flocculation of liquid drops through electrostatic action and steric hindrance, is favorable for improving the stability of the ovalbumin at an oil-water interface in a low-fat emulsified food system, improves the molecular flexibility and interface adsorption characteristic of the ovalbumin, has better adhesiveness and thickening property, and can improve the lubricating property, chewing property and other texture characteristics of the ovalbumin in the low-fat emulsified food to a certain extent with a stable emulsion system of the ovalbumin; on the other hand, in the polysaccharide assembling process, the size, the structure and the like of the ovalbumin assembly are controlled, so that the binding capacity of the ovalbumin with small molecular flavor substances can be reduced, and the flavor deficiency of low-fat emulsified foods can be improved.
The invention patent application text (publication number CN 105473000A) discloses a process of producing a solid-state image display device with a pattern of 90:10-30: a process for producing whipped cream which comprises foaming a mixture of a foamable oil-in-water emulsified fat composition and an acidic seasoning material in a weight ratio in the range of 70, wherein the whipped cream is whipped and has excellent mouth-solubility and water-tenderness, excellent shape retention, little dehydration and ordinary-temperature circulation even when various acidic seasoning beverages such as fruit sauces, juices and lactic acid are mixed, but the whipped cream is not suitable for people allergic to milk proteins because of the addition of whey protein, has a high fat and sugar content, is not healthy, and has a complicated operation procedure of the added components.
The patent application publication No. CN 110169457A discloses a method for replacing partial fat with low DE value starch and modified pea protein, and adding catechin, glycinin alkaline polypeptide and sodium chloride to perform antioxidation and bacteriostasis treatment on cream to obtain cream with low fat content, high protein content, uniform and stable foam structure, good taste, complex manufacturing process and low vegetable protein absorption rate.
The invention patent application document (publication number CN 107646980A) discloses a method for preparing low-fat cream by using tapioca powder, ground agaric powder, peach gum powder, agar, xanthan gum and alginic acid as thickening agents, which solves the problem that the existing thickening agents can not realize the thickening effect of the fat-free cream, but the fat content is still 20-30%, and lactose is contained, so that the low-fat cream is not suitable for lactose intolerant groups and is not beneficial to health. .
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides low-fat whipped cream and a preparation method thereof.
The technical scheme of the invention is as follows:
a low-fat whipped cream, which is prepared from the following raw materials in percentage: 50-60% of cream, 5-7% of ovalbumin-xanthan gum emulsion fat substitute, 8-12% of white granulated sugar, 0.08-0.12% of emulsifying agent, 0.08-0.12% of stabilizing agent and 25-35% of deionized water;
the emulsifier is sucrose glycerate.
The stabilizer is acetylated distarch adipic acid ester.
Preferably, the cream is prepared from the following raw materials in percentage by weight, such as 54% of cream, 6% of ovalbumin-xanthan gum emulsion fat substitute, 10% of white granulated sugar, 0.1% of emulsifier, 0.1% of stabilizer and 29.8% of deionized water;
a preparation method of low-fat whipped cream comprises the following steps:
the first step: adding white granulated sugar into deionized water at 60-65deg.C, mixing well and dissolving completely to obtain water phase;
and a second step of: uniformly mixing the cream, the emulsifier, the stabilizer and the ovalbumin-xanthan gum emulsion fat substitute at 60-65 ℃ to obtain an oil phase;
and a third step of: slowly adding the water phase into the oil phase at 60-65deg.C under stirring to obtain emulsion, and heat treating at 65-70deg.C for 30min;
fourth step: pasteurizing the emulsion, homogenizing twice under 50MPa, cooling the homogenized emulsion to 15 ℃, aging at 4 ℃ for 2 hours, quickly freezing to-18 ℃, thawing the frozen cream emulsion in a refrigerated cabinet at 4 ℃ for 24 hours, pouring into a cooled stirring tank, and stirring by a stirrer to form cream.
The ovalbumin-xanthan gum emulsion fat substitute is prepared by the following method:
dissolving ovalbumin or xanthan gum in distilled water, stirring at a speed of 500tr/min for 2 hours at room temperature by using a magnetic stirrer, and then preserving at 4 ℃ overnight to finish hydration to obtain 5% ovalbumin solution and 0.5% xanthan gum solution;
and secondly, adding a xanthan gum solution into the ovalbumin solution to form an ovalbumin-xanthan gum composite solution, wherein the final concentration of the ovalbumin is 1% and the final concentration of the xanthan gum is 0.4%. Stirring at room temperature for 2 hours at 500tr/min by using a magnetic stirrer, and regulating the pH value of the composite solution to 5.5 to prepare an ovalbumin-xanthan gum composite solution;
fourth, soybean oil is added into the solution, 20% of the mass of the solution is subjected to vortex dispersion, then mixed and homogenized, the rotating speed is 10000r/min, and homogenized for 2min, thus obtaining the ovalbumin-xanthan gum emulsion.
The invention has the technical effects and advantages that:
the egg albumin used in the invention is the full-value protein with the most abundant content in egg white, and is safe and nontoxic. China is a large country for producing poultry eggs, and the yield of the poultry eggs is continuously grown for the first years in the world and is in a stable growing trend. Ovalbumin is an amphiphilic biological macromolecule, and in the non-covalent interaction with small molecules or macromolecular substances, the organoleptic properties and the functional properties of the ovalbumin can be directionally regulated and controlled by changing the modes of morphological structures, molecular conformations and the like, so that the ovalbumin has the capability of simulating fat functions. Is favorable for keeping the taste of cream.
The xanthan gum used in the invention is natural polysaccharide, and has strong hydrophilicity and gel property. The polysaccharide is used for modifying the ovalbumin, and ordered aggregates are spontaneously formed between protein and polysaccharide molecules through non-covalent bonds, so that the ovalbumin not only has the amphipathic property of the ovalbumin, but also has the chain structure of the polysaccharide, a stable emulsion system is constructed, and the lipid replacing function of the ovalbumin is regulated and controlled. The stability of the emulsion is improved, and the emulsion is favorable for better replacing fat.
The ovalbumin-xanthan gum emulsion fat substitute used by the invention has higher stability and emulsifying property, and can keep better stability and hydrolytic resistance under various conditions. The technology can simulate the mouthfeel and flavor of fat, and is favorable for producing healthy and tastier foods. And has good nutritive value, is suitable for replacing animal fat and vegetable fat, and reduces fat intake of consumers.
The low-fat whipped cream prepared by the invention has low fat content, high protein content, less heat, high safety of natural ingredients and high absorption rate of animal proteins, is beneficial to human health and meets the current demands for low-fat, green and healthy foods.
Drawings
FIG. 1 is a flow chart of the overall process of the present invention.
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
Product formulation (per 100 g product):
the preparation method comprises the following steps:
the first step: adding white granulated sugar into deionized water at 63 ℃, uniformly mixing and completely dissolving to obtain a water phase;
and a second step of: uniformly mixing the cream, the emulsifier, the stabilizer and the ovalbumin-xanthan gum emulsion fat substitute at 63 ℃ to obtain an oil phase;
and a third step of: slowly adding the water phase into the oil phase at 63 ℃ under stirring to prepare emulsion, and performing heat treatment on the emulsion at 67 ℃ for 30min;
fourth step: pasteurizing the emulsion, homogenizing twice under 50MPa, cooling the homogenized emulsion to 15 ℃, aging at 4 ℃ for 2 hours, quickly freezing to-18 ℃, thawing the frozen cream emulsion in a refrigerated cabinet at 4 ℃ for 24 hours, pouring into a cooled stirring tank, and stirring by a stirrer to form cream.
As a result of detection, the fat content of most of the commercially available cream was about 35%, and the fat content of the cream prepared in this example was 18.9%.
Example two
The ovalbumin-xanthan gum emulsion fat substitute is prepared by the following method:
dissolving ovalbumin or xanthan gum in distilled water, stirring at a speed of 500tr/min for 2 hours at room temperature by using a magnetic stirrer, and then preserving at 4 ℃ overnight to finish hydration to obtain 5% ovalbumin solution and 0.5% xanthan gum solution;
and secondly, adding a xanthan gum solution into the ovalbumin solution to form an ovalbumin-xanthan gum composite solution, wherein the final concentration of the ovalbumin is 1% and the final concentration of the xanthan gum is 0.4%. Stirring at room temperature for 2 hours at 500tr/min by using a magnetic stirrer, and regulating the pH value of the composite solution to 5.5 to prepare an ovalbumin-xanthan gum composite solution;
fourth, soybean oil is added into the solution, 20% of the mass of the solution is subjected to vortex dispersion, then mixed and homogenized, the rotating speed is 10000r/min, and homogenized for 2min, thus obtaining the ovalbumin-xanthan gum emulsion.
Example III
Product formulation (per 100 g product):
the preparation method comprises the following steps:
the first step: adding white granulated sugar into deionized water at 60 ℃, uniformly mixing and completely dissolving to obtain a water phase;
and a second step of: uniformly mixing the cream, the emulsifier, the stabilizer and the ovalbumin-xanthan gum emulsion fat substitute at 60 ℃ to obtain an oil phase;
and a third step of: slowly adding the water phase into the oil phase at 60 ℃ under stirring to prepare emulsion, and performing heat treatment on the emulsion at 65 ℃ for 30min;
fourth step: pasteurizing the emulsion, homogenizing twice under 50MPa, cooling the homogenized emulsion to 15 ℃, aging at 4 ℃ for 2 hours, quickly freezing to-18 ℃, thawing the frozen cream emulsion in a refrigerated cabinet at 4 ℃ for 24 hours, pouring into a cooled stirring tank, and stirring by a stirrer to form cream.
Implementation column four
Product formulation (per 100 g product):
the preparation method comprises the following steps:
the first step: adding white granulated sugar into deionized water at 65 ℃, uniformly mixing and completely dissolving to obtain a water phase;
and a second step of: uniformly mixing the cream, the emulsifier, the stabilizer and the ovalbumin-xanthan gum emulsion fat substitute at 65 ℃ to obtain an oil phase;
and a third step of: slowly adding the water phase into the oil phase at 65 ℃ under stirring to prepare emulsion, and performing heat treatment on the emulsion at 70 ℃ for 30min;
fourth step: pasteurizing the emulsion, homogenizing twice under 50MPa, cooling the homogenized emulsion to 15 ℃, aging at 4 ℃ for 2 hours, quickly freezing to-18 ℃, thawing the frozen cream emulsion in a refrigerated cabinet at 4 ℃ for 24 hours, pouring into a cooled stirring tank, and stirring by a stirrer to form cream.
The egg albumin used in the invention is the full-value protein with the most abundant content in egg white, and is safe and nontoxic. China is a large country for producing poultry eggs, and the yield of the poultry eggs is continuously grown for the first years in the world and is in a stable growing trend. Ovalbumin is an amphiphilic biological macromolecule, and in the non-covalent interaction with small molecules or macromolecular substances, the organoleptic properties and the functional properties of the ovalbumin can be directionally regulated and controlled by changing the modes of morphological structures, molecular conformations and the like, so that the ovalbumin has the capability of simulating fat functions. Is favorable for keeping the taste of cream.
The xanthan gum used in the invention is natural polysaccharide, and has strong hydrophilicity and gel property. The polysaccharide is used for modifying the ovalbumin, and ordered aggregates are spontaneously formed between protein and polysaccharide molecules through non-covalent bonds, so that the ovalbumin not only has the amphipathic property of the ovalbumin, but also has the chain structure of the polysaccharide, a stable emulsion system is constructed, and the lipid replacing function of the ovalbumin is regulated and controlled. The stability of the emulsion is improved, and the emulsion is favorable for better replacing fat.
The ovalbumin-xanthan gum emulsion fat substitute used by the invention has higher stability and emulsifying property, and can keep better stability and hydrolytic resistance under various conditions. The technology can simulate the mouthfeel and flavor of fat, and is favorable for producing healthy and tastier foods. And has good nutritive value, is suitable for replacing animal fat and vegetable fat, and reduces fat intake of consumers.
The low-fat whipped cream prepared by the invention has low fat content, high protein content, less heat, high safety of natural ingredients and high absorption rate of animal proteins, is beneficial to human health and meets the current demands for low-fat, green and healthy foods.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (5)
1. A low-fat whipped cream and a process for producing the same, characterized in that:
the low-fat whipped cream is prepared from the following raw materials in percentage: 50-60% of cream, 5-7% of ovalbumin-xanthan gum emulsion fat substitute, 8-12% of white granulated sugar, 0.08-0.12% of emulsifying agent, 0.08-0.12% of stabilizing agent and 25-35% of deionized water;
the preparation method of the low-fat whipped cream comprises the following steps:
the first step: adding white granulated sugar into deionized water at 60-65deg.C, mixing well and dissolving completely to obtain water phase;
and a second step of: uniformly mixing the cream, the emulsifier, the stabilizer and the ovalbumin-xanthan gum emulsion fat substitute at 60-65 ℃ to obtain an oil phase;
and a third step of: slowly adding the water phase into the oil phase at 60-65deg.C under stirring to obtain emulsion, and heat treating at 65-70deg.C for 30min;
fourth step: pasteurizing the emulsion, homogenizing twice under 50MPa, cooling the homogenized emulsion to 15 ℃, aging at 4 ℃ for 2 hours, quickly freezing to-18 ℃, thawing the frozen cream emulsion in a refrigerated cabinet at 4 ℃ for 24 hours, pouring into a cooled stirring tank, and stirring by a stirrer to form cream.
2. The low-fat whipped cream as claimed in claim 1, wherein: the emulsifier is sucrose glycerate.
3. The low-fat whipped cream as claimed in claim 1, wherein: the stabilizer is acetylated distarch adipic acid ester.
4. The low-fat whipped cream as claimed in claim 1, wherein: the cream is prepared from the following raw materials in percentage by weight, 54% of cream, 6% of ovalbumin-xanthan gum emulsion fat substitute, 10% of white granulated sugar, 0.1% of emulsifier, 0.1% of stabilizer and 29.8% of deionized water.
5. The low-fat whipped cream as claimed in claim 1, wherein: the ovalbumin-xanthan gum emulsion fat substitute is prepared by the following method:
dissolving ovalbumin or xanthan gum in distilled water, stirring at a speed of 500tr/min for 2 hours at room temperature by using a magnetic stirrer, and then preserving at 4 ℃ overnight to finish hydration to obtain 5% ovalbumin solution and 0.5% xanthan gum solution;
and secondly, adding a xanthan gum solution into the ovalbumin solution to form an ovalbumin-xanthan gum composite solution, wherein the final concentration of the ovalbumin is 1% and the final concentration of the xanthan gum is 0.4%. Stirring at room temperature for 2 hours at 500tr/min by using a magnetic stirrer, and regulating the pH value of the composite solution to 5.5 to prepare an ovalbumin-xanthan gum composite solution;
fourth, soybean oil is added into the solution, 20% of the mass of the solution is subjected to vortex dispersion, then mixed and homogenized, the rotating speed is 10000r/min, and homogenized for 2min, thus obtaining the ovalbumin-xanthan gum emulsion.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311191906.1A CN117063977A (en) | 2023-09-15 | 2023-09-15 | Low-fat whipped cream and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311191906.1A CN117063977A (en) | 2023-09-15 | 2023-09-15 | Low-fat whipped cream and preparation method thereof |
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| CN117063977A true CN117063977A (en) | 2023-11-17 |
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| CN202311191906.1A Pending CN117063977A (en) | 2023-09-15 | 2023-09-15 | Low-fat whipped cream and preparation method thereof |
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- 2023-09-15 CN CN202311191906.1A patent/CN117063977A/en active Pending
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