CN117296932B - Preparation method of light cream and light cream - Google Patents
Preparation method of light cream and light cream Download PDFInfo
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- CN117296932B CN117296932B CN202311598133.9A CN202311598133A CN117296932B CN 117296932 B CN117296932 B CN 117296932B CN 202311598133 A CN202311598133 A CN 202311598133A CN 117296932 B CN117296932 B CN 117296932B
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- 239000006071 cream Substances 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 238000000265 homogenisation Methods 0.000 claims abstract description 88
- 239000002994 raw material Substances 0.000 claims abstract description 77
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 75
- 239000000463 material Substances 0.000 claims abstract description 69
- 239000008256 whipped cream Substances 0.000 claims abstract description 43
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 37
- 239000002562 thickening agent Substances 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 27
- 235000019737 Animal fat Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 14
- 239000000194 fatty acid Substances 0.000 claims description 14
- 229930195729 fatty acid Natural products 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 238000010008 shearing Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- -1 sucrose ester Chemical class 0.000 claims description 7
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 150000003904 phospholipids Chemical class 0.000 claims description 5
- 229920000136 polysorbate Polymers 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 150000003445 sucroses Chemical class 0.000 claims 1
- 239000006260 foam Substances 0.000 abstract description 19
- 235000019197 fats Nutrition 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 22
- 238000004659 sterilization and disinfection Methods 0.000 description 16
- 230000008569 process Effects 0.000 description 13
- 238000002844 melting Methods 0.000 description 12
- 230000008018 melting Effects 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000012528 membrane Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000013310 margarine Nutrition 0.000 description 6
- 238000007667 floating Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000000740 bleeding effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000005187 foaming Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 229920002148 Gellan gum Polymers 0.000 description 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 2
- 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 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 2
- 239000008108 microcrystalline cellulose Substances 0.000 description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005429 filling process 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
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—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)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of a light cream and the light cream. A method for preparing a creamer comprising: carrying out first homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent to obtain a first intermediate; cooling the first intermediate material to obtain a second intermediate material; carrying out second homogenization treatment on the second intermediate material to obtain a third intermediate material; sterilizing the third intermediate material to obtain a fourth intermediate material; and carrying out third homogenization treatment on the fourth intermediate material to obtain the light cream. The preparation method can prepare the whipped cream with high foam hardness, is simple to operate and is suitable for wide popularization and application.
Description
Technical Field
The invention relates to the technical field of food manufacturing, in particular to a preparation method of light cream and the light cream.
Background
Western-style pastry is one of important foods in baked foods, and is popular with young consumers because of its indulgence. The light cream is one of important raw materials for preparing western-style cakes, and can be used for preparing western-style cakes with unique shape and excellent taste.
The margarines currently on the market include animal fat margarines, vegetable fat margarines and animal fat vegetable fat blend margarines. Among them, animal fat whipped cream is more excellent in health and taste, and thus has relatively high market acceptance and consumer acceptance, however, animal fat whipped cream has a significantly lower melting point than vegetable fat whipped cream, and animal fat whipped cream is liquid in fat at normal temperature, so that the animal fat whipped cream has poor foam stability after whipping, and is more easily deformed in practical applications (for example, application to a piping cake).
Therefore, it is necessary to provide a whipped cream having a high foam hardness after whipping.
Disclosure of Invention
The preparation method of the whipped cream provided by the invention can be used for preparing the whipped cream with high foam hardness, is simple to operate and is suitable for wide popularization and application.
The invention provides the light cream which is prepared by the preparation method of the light cream, has higher foam hardness after foaming and is not easy to deform when being applied to a decorative cake.
The invention provides a preparation method of light cream, which comprises the following steps:
carrying out first homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent to obtain a first intermediate;
cooling the first intermediate material to obtain a second intermediate material;
carrying out second homogenization treatment on the second intermediate material to obtain a third intermediate material;
sterilizing the third intermediate material to obtain a fourth intermediate material;
and carrying out third homogenization treatment on the fourth intermediate material to obtain the light cream.
The preparation method comprises the following steps of:
adding the emulsifier into a first part of raw milk at 65-75 ℃ and shearing at a rotating speed of 1200-1800r/min for 10-15min to obtain a first raw material system;
adding the thickener into the first raw material system, and shearing at a rotating speed of 1200-1800r/min for 15-20min to obtain a second raw material system;
mixing the second raw material system with a second part of raw milk at 65-75 ℃ and the animal fat to obtain the raw material system;
the sum of the mass of the first portion of raw milk and the mass of the second portion of raw milk is equal to the mass of the raw milk.
The preparation method comprises the steps of, based on the total mass of the raw milk, 10-20% by mass of the first part of raw milk and 80-90% by mass of the second part of raw milk.
The preparation method comprises the steps of carrying out first homogenization treatment at 65-75 ℃, wherein the pressure of the first homogenization treatment is 30-65bar, and the pressure of the second homogenization treatment is 5-20bar.
The production method as described above, wherein the cooling treatment comprises: and cooling the first intermediate to 8-12 ℃ and storing for 2-4h.
The preparation method comprises the steps of carrying out the second homogenization treatment at the temperature of 60-65 ℃, wherein the pressure of the first homogenization treatment is 10-30bar, and the pressure of the second homogenization treatment is 2-10bar; and/or the number of the groups of groups,
in the third homogenization treatment, the temperature is 65-70 ℃, the pressure of the first-stage homogenization treatment is 40-80bar, and the pressure of the second-stage homogenization treatment is 10-20bar.
The preparation method, wherein the raw milk is raw cow milk; and/or the number of the groups of groups,
the animal fat is cream; and/or the number of the groups of groups,
the emulsifier comprises at least one of mono-and diglycerides, tween, sucrose ester, phospholipid, lactic acid fatty acid glyceride and acetylated mono-and diglycerides; and/or the number of the groups of groups,
the thickener comprises xanthan gum, guar gum and carrageenan.
The preparation method comprises the following steps of:
75-85% of cream;
14-24.8% of raw cow milk;
0.1-0.8% of emulsifying agent;
0.07-0.15% of thickening agent.
The preparation method comprises the steps of preparing the raw material system, wherein the mass percentage of xanthan gum is 0.02-0.15%, the mass percentage of guar gum is 0.02-0.15%, and the mass percentage of carrageenan is 0.005-0.05%.
The invention provides a light cream, wherein the light cream is prepared according to the preparation method.
The invention prepares the light cream by sequentially carrying out the first homogenization treatment, the cooling treatment, the second homogenization treatment, the sterilization treatment and the third homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent, and the obtained light cream has high foam hardness after whipping and is suitable for wide popularization and application.
The whipped cream is prepared by the preparation method, so that the whipped cream has high foam hardness and excellent economic benefit.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the related art, the drawings that are required to be used in the description of the embodiments of the present invention or the related technologies are briefly described below. It is evident that the drawings in the following description are only some embodiments of the present invention and that other drawings may be obtained from these drawings without inventive effort for a person of ordinary skill in the art.
FIG. 1 is a test result of piping obtained after whipping of the whipped cream in the example of the present invention;
fig. 2 shows the results of the piping test obtained after whipping the whipped cream in the comparative example 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.
In a first aspect, the present invention provides a method for preparing a whipped cream, comprising:
carrying out first homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent to obtain a first intermediate;
cooling the first intermediate material to obtain a second intermediate material;
carrying out second homogenization treatment on the second intermediate material to obtain a third intermediate material;
sterilizing the third intermediate material to obtain a fourth intermediate material;
and (3) carrying out third homogenization treatment on the fourth intermediate material to obtain the light cream.
The raw milk is not particularly limited in the present invention, and may be raw milk commonly used in the art, and illustratively, raw milk may be at least one of raw milk, skim milk, whole fat powder, and defatted powder. The animal fat is not particularly limited in the present invention, and may be animal fat commonly used in the art, and for example, the animal fat may be at least one of cream, anhydrous cream, and butter.
The preparation method specifically comprises the following steps: carrying out first homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent, so that the raw milk, the animal fat, the thickening agent and the emulsifying agent in the raw material system are fully mixed to obtain a first intermediate; then, the first intermediate material is subjected to cooling treatment, interaction among raw milk, animal fat, an emulsifying agent and a thickening agent is promoted, and a second intermediate material with proper viscosity and higher solid fat content is obtained; then carrying out second homogenization treatment on the second intermediate material, under a certain pressure condition, obtaining a third intermediate material with excellent fat globule integrity by means of an emulsifier and a fat globule membrane structure pierced by solid fat in the process of remolding and cooling proteins in raw milk, and preventing the problems of system viscosity increase and caking in the subsequent process; then sterilizing the third intermediate material to eliminate bacteria in the third intermediate material and obtain a fourth intermediate material; and finally, carrying out third homogenization treatment on the fourth intermediate material, and dispersing the large fat globule coarse clusters formed after the sterilization treatment to obtain the light cream.
In some embodiments, the resulting cream may also be cooled to 20-25℃, then subjected to a filling process, and then stored at 2-8℃.
In the preparation method of the light cream, the viscosity of the first intermediate material can be adjusted by cooling treatment, the occurrence probability of the phenomena of water separation and fat floating of the finally obtained light cream in the shelf life is reduced, the crystallization of the fat can be promoted, the content of solid fat is improved, and the foam stability of the whipping process of the finally obtained light cream is improved; however, after cooling treatment, the content of solid fat in the system is increased, the number of the detected crystals in the fat globules is excessive, and the fat globule membrane is extremely easy to puncture, so that the stability of the emulsion is poor, and the phenomenon that the finally obtained light cream is sticky and even is caked is easy to occur; according to the invention, the second homogenization treatment is carried out after the cooling treatment, and the fat globule membrane in the second intermediate material obtained by the cooling treatment is remolded by the second homogenization treatment, so that the integrity of the fat globules in the subsequent sterilization treatment is improved, the integrity of the fat globules is ensured, the phenomena of viscosity increase and caking of the finally obtained light cream can be prevented, and the uniformity of the subsequent sterilization process is facilitated after the second homogenization treatment; and after the sterilization treatment, the third homogenization treatment is carried out, so that the coarse clusters of the large fat globules formed by the sterilization treatment can be dispersed, and the risk of floating fat and bleeding of the fresh cream product in shelf life can be reduced. The whipped cream has the advantages of high foam hardness and excellent stability after whipping while ensuring that the whipped cream has excellent organoleptic properties (water is not easy to separate out and fat floats upwards in shelf life) through three times of homogenization treatment and cooling treatment.
In some embodiments of the invention, the feed system is prepared by a process comprising the steps of:
adding an emulsifying agent into a first part of raw milk at 65-75 ℃ and carrying out shearing treatment for 10-15min at a rotating speed of 1200-1800r/min to obtain a first raw material system;
adding a thickener into the first raw material system, and performing shearing treatment at a rotating speed of 1200-1800r/min for 15-20min to obtain a second raw material system;
mixing the second raw material system with a second part of raw milk at 65-75 ℃ and animal fat to obtain a raw material system;
the sum of the mass of the first portion of raw milk and the mass of the second portion of raw milk is equal to the mass of the raw milk.
Specifically, the raw material milk is divided into a first part of raw material milk and a second part of raw material milk, firstly, an emulsifying agent is added into the first part of raw material milk at 65-75 ℃, shearing treatment is carried out for 10-15min at the rotating speed of 1200-1800r/min, and the first part of raw material milk and the emulsifying agent are fully mixed and dispersed to obtain a first raw material system; then adding a thickener into the first raw material system, and performing shearing treatment at a rotating speed of 1200-1800r/min for 15-20min to enable the thickener to be uniformly mixed and dispersed with the first raw material system to obtain a second raw material system; and finally, uniformly mixing the animal fat at 65-75 ℃ and the second part of raw milk with the second raw system to obtain a raw system.
Because the emulsifier used in the light cream is the emulsifier with stronger lipophilicity, when the emulsifier is mixed with the first part of raw milk to form a material, the emulsifier can form an oil-in-water dispersion system in the first part of raw milk, and can also absorb the fat globule membrane of the raw milk to a certain extent. When the thickener and the emulsifier are prevented from being melted simultaneously, the viscosity of the melting system is greatly improved due to the interaction of the hydrocolloid in the thickener and water molecules, the dispersing effect of the emulsifier is influenced, the emulsifier is prevented from being effectively adsorbed by the fat globule membrane, the emulsifying capacity is reduced, the phenomenon that the fat of the light cream floats upwards is caused, and the foaming performance of the light cream is prevented from being poor.
Further, when the mass percentage of the first portion of raw milk is 10-20% and the mass percentage of the second portion of raw milk is 80-90% based on the total mass of the raw milk, the first portion of raw milk can be fully differentiated with the emulsifier to obtain a uniform first raw material system, and further a uniform second raw material system is obtained, and the second portion of raw milk can be more uniformly mixed with the second raw material system to obtain a uniformly mixed raw material system, so that the stability and whipping performance of the light cream are improved.
In the invention, the technological parameters of each step can be further limited so as to improve the stability of the whipped cream in the shelf life and the stability of the foam generated after whipping.
In some embodiments of the invention, the temperature is 65-75 ℃, the pressure of the first homogenization treatment is 30-65bar, and the pressure of the second homogenization treatment is 5-20bar.
The first homogenizing treatment specifically includes: the feed system is subjected to a primary homogenization treatment at 65-75 ℃ using a pressure of 30-65bar followed by a secondary homogenization treatment using a pressure of 5-20bar to obtain a first intermediate.
When the parameters of the first homogenization treatment meet the above ranges, the uniform dispersion of the raw material system can be promoted to obtain a uniform first intermediate on the premise of saving energy consumption.
Further, the cooling process includes: the first intermediate is cooled to 8-12 ℃ and stored for 2-4h.
When the parameters of the cooling treatment satisfy the above ranges, the interaction among the raw milk, the animal fat, the emulsifier, and the thickener can be further promoted, and a second intermediate material having a suitable viscosity and a higher solid fat content can be obtained.
In some embodiments of the invention, the temperature is 60-65 ℃, the pressure of the primary homogenization is 10-30bar, and the pressure of the secondary homogenization is 2-10bar.
The second homogenizing treatment specifically includes: the second intermediate is subjected to a primary homogenization treatment at 60-65 ℃ using a pressure of 10-30bar, followed by a secondary homogenization treatment using a pressure of 2-10bar to obtain a third intermediate.
When the parameters of the second homogenization treatment meet the above range, the particle size of the fat globules can be prevented from being too small, the specific surface area is increased, further, the heat load received in the sterilization treatment process is prevented from being increased, the product viscosity is prevented from being lost, the water separation phenomenon is avoided, the protein denaturation degree on the fat globule membrane is prevented from being increased, the fat globules are not easily resolved by the competition of the emulsifying agent during stirring, the coalescence of the fat globules is reduced, and the foaming hardness is reduced.
Further, in the third homogenizing treatment, the temperature is 65-70 ℃, the pressure of the first homogenizing treatment is 40-80bar, and the pressure of the second homogenizing treatment is 10-20bar.
The third homogenizing treatment specifically includes: the fourth intermediate is subjected to a primary homogenization treatment at 65-70 ℃ using a pressure of 40-80bar, followed by a secondary homogenization treatment using a pressure of 10-20bar, to obtain a cream.
The specific third homogenization treatment can better disperse the large fat globule coarse clusters formed by sterilization treatment, and reduce the risk of floating fat and bleeding of the fresh cream product in shelf life.
The invention can also select the raw materials specifically to improve the comprehensive performance of the light cream. Illustratively, in some embodiments of the invention, when the raw milk is cow milk; and/or the number of the groups of groups,
the animal fat is cream; and/or the number of the groups of groups,
the emulsifier comprises at least one of mono-and diglycerides, tween, sucrose ester, phospholipid, lactic acid fatty acid glyceride and acetylated mono-and diglycerides; and/or the number of the groups of groups,
when the thickener comprises xanthan gum, guar gum and carrageenan, each raw material can be better matched with the process of the invention, and the whipped cream with excellent comprehensive performance is obtained.
Further, when the raw material system comprises the following components in percentage by mass:
75-85% of cream;
14% -24.8% of raw cow milk;
0.1-0.8% of emulsifying agent;
at 0.07-0.15% of thickener, the obtained whipped cream has excellent organoleptic properties over shelf life, and the foam produced after whipping has high hardness and excellent stability.
In some embodiments, the mass percent content of the mono-, di-glycerol fatty acid ester in the raw material system is 0.1-0.5%; the mass percentage of tween is 0.04-0.1%; the mass percentage of sucrose ester is 0.03-0.1%; the mass percentage of the phospholipid is 0.03-0.12%; the mass percentage of the lactic acid fatty acid glyceride is 0.05-0.15%; the mass percentage of the acetylated mono-and diglyceride fatty acid ester is 0.05-0.2%.
In some embodiments of the invention, when the mass percentage of xanthan gum in the raw material system is 0.02-0.15%, the mass percentage of guar gum is 0.02-0.15%, and the mass percentage of carrageenan is 0.005-0.05%, the whipped cream with excellent performance can be obtained with less addition of thickener, and the production cost is saved.
In a second aspect, the invention provides a whipped cream, prepared according to the preparation method described above.
The whipped cream is prepared by the preparation method, has excellent sensory stability in shelf life, has excellent foam stability after whipping, and is suitable for wide popularization and application.
The technical scheme of the invention will be further described below with reference to specific embodiments.
Example 1
The cream of this example was prepared by a process comprising the steps of:
the raw materials comprise the following components in percentage by mass: 82% of cream, 17.725% of raw milk (15% of first part of raw milk and 2.725% of second part of raw milk), emulsifying agent (0.12% of mono-diglycerol fatty acid ester, 0.05% of Tween 80, 0.03% of soybean lecithin) and thickening agent (0.03% of xanthan gum, 0.04% of guar gum and 0.005% of carrageenan);
the preparation process comprises the following steps:
1) Heating a first part of raw milk to 65 ℃, dissolving an emulsifier in the raw milk, and carrying out high-shear melting for 10min at a rotating speed of 1500r/min to obtain a first raw material system; then dissolving a thickener in the mixture, and carrying out high-shear material melting at a rotating speed of 1500r/min for 15min to obtain a second raw material system;
2) Heating the second part of raw milk and the cream to 65 ℃, and uniformly mixing the second part of raw milk and the cream with the second raw material system to obtain a raw material system;
3) Carrying out first homogenization treatment on a raw material system at 65 ℃ to obtain a first intermediate material, wherein in the first homogenization treatment, the pressure of the first-stage homogenization treatment is 60bar, and the pressure of the second-stage homogenization treatment is 10bar;
4) Cooling the first intermediate to 8-12 ℃, and standing for 2 hours to obtain a second intermediate;
5) Carrying out second homogenization treatment on the second intermediate material at 65 ℃ to obtain a third intermediate material, wherein in the second homogenization treatment, the pressure of the first-stage homogenization treatment is 10bar, and the pressure of the second-stage homogenization treatment is 5bar;
6) Immersing the third intermediate material into UHT sterilization treatment to obtain a fourth intermediate material, wherein the temperature is 143 ℃ and the time is 6s in UHT sterilization treatment;
7) Performing third homogenization treatment on the fourth intermediate material at 65 ℃ to obtain light cream, wherein in the third homogenization treatment, the pressure of the first-stage homogenization treatment is 65bar, and the pressure of the second-stage homogenization treatment is 15bar;
cooling the light cream to 20-25deg.C, packaging, and storing at 2-8deg.C.
Example 2
The cream of this example was prepared by a process comprising the steps of:
the raw materials comprise the following components in percentage by mass: 75% of cream, 24.5% of raw milk (18% of first part of raw milk and 6.5% of second part of raw milk), emulsifying agent (0.25% of mono-diglycerol fatty acid ester, 0.05% of acetylated mono-diglycerol fatty acid ester and 0.1% of lactic acid fatty acid glyceride), thickening agent (0.06% of xanthan gum, 0.03% of guar gum and 0.01% of carrageenan);
the preparation process comprises the following steps:
1) Heating the first part of raw milk to 72 ℃, dissolving an emulsifier in the raw milk, and carrying out high-shear material melting at a rotating speed of 1500r/min for 10min to obtain a first raw material system; then dissolving a thickener in the mixture, and carrying out high-shear material melting at a rotating speed of 1500r/min for 20min to obtain a second raw material system;
2) Heating the second part of raw milk and the cream to 72 ℃, and uniformly mixing the second part of raw milk and the cream with the second raw material system to obtain a raw material system;
3) Carrying out first homogenization treatment on a raw material system at 72 ℃ to obtain a first intermediate material, wherein in the first homogenization treatment, the pressure of the first-stage homogenization treatment is 40bar, and the pressure of the second-stage homogenization treatment is 15bar;
4) Cooling the first intermediate to 8-12 ℃, and standing for 2 hours to obtain a second intermediate;
5) Carrying out second homogenization treatment on the second intermediate material at 62 ℃ to obtain a third intermediate material, wherein the pressure of the first-stage homogenization treatment is 20bar, and the pressure of the second-stage homogenization treatment is 8bar;
6) Immersing the third intermediate material into UHT sterilization treatment to obtain a fourth intermediate material, wherein the temperature is 145 ℃ and the time is 5s in UHT sterilization treatment;
7) Performing third homogenization treatment on the fourth intermediate material at 65 ℃ to obtain light cream, wherein in the third homogenization treatment, the pressure of the first-stage homogenization treatment is 50bar, and the pressure of the second-stage homogenization treatment is 10bar;
cooling the light cream to 20-25deg.C, packaging, and storing at 2-8deg.C.
Example 3
The cream of this example was prepared by a process comprising the steps of:
the raw materials comprise the following components in percentage by mass: 84% of cream, 15.492% of raw milk (12% of first part of raw milk and 3.492% of second part of raw milk), emulsifying agent (0.1% of mono-diglycerol fatty acid ester, 0.05% of Tween 80, 0.15% of lactic acid fatty acid glyceride, 0.1% of sucrose ester), thickening agent (0.065% of xanthan gum, 0.035% of guar gum and 0.008% of carrageenan);
the preparation process comprises the following steps:
1) Heating a first part of raw milk to 75 ℃, dissolving an emulsifier in the raw milk, and carrying out high-shear melting for 10min at a rotating speed of 1500r/min to obtain a first raw material system; then dissolving a thickener in the mixture, and carrying out high-shear material melting at a rotating speed of 1500r/min for 15min to obtain a second raw material system;
2) Heating the second part of raw milk and the cream to 75 ℃, and uniformly mixing the second part of raw milk and the cream with the second raw material system to obtain a raw material system;
3) Carrying out first homogenization treatment on a raw material system at 75 ℃ to obtain a first intermediate material, wherein in the first homogenization treatment, the pressure of the first-stage homogenization treatment is 35bar, and the pressure of the second-stage homogenization treatment is 7bar;
4) Cooling the first intermediate to 8-12 ℃, and standing for 4 hours to obtain a second intermediate;
5) Carrying out second homogenization treatment on the second intermediate material at the temperature of 60 ℃ to obtain a third intermediate material, wherein in the second homogenization treatment, the pressure of the first-stage homogenization treatment is 30bar, and the pressure of the second-stage homogenization treatment is 10bar;
6) Immersing the third intermediate material into UHT sterilization treatment to obtain a fourth intermediate material, wherein the temperature is 147 ℃ and the time is 4s in UHT sterilization treatment;
7) Performing third homogenization treatment on the fourth intermediate material at 70 ℃ to obtain light cream, wherein in the third homogenization treatment, the pressure of the first-stage homogenization treatment is 75bar, and the pressure of the second-stage homogenization treatment is 10bar;
cooling the light cream to 20-25deg.C, packaging, and storing at 2-8deg.C.
Example 4
The preparation method of the cream of this example is basically the same as that of example 2, except that:
step 5), in the second homogenizing treatment, the pressure of the first homogenizing treatment is 40bar, and the pressure of the second homogenizing treatment is 15bar.
Example 5
The preparation method of the cream of this example is basically the same as that of example 3, except that:
the thickener comprises sodium carboxymethyl cellulose, microcrystalline cellulose and gellan gum; in addition, in the raw materials, the mass percentage of sodium carboxymethyl cellulose is 0.05%, the mass percentage of microcrystalline cellulose is 0.25%, and the mass percentage of gellan gum is 0.03%.
Example 6
The preparation method of the cream of this example was basically the same as that of example 1, except that steps 1) to 2) of example 1 were replaced with the following steps 1) to 3), and the remaining steps were the same as that of example 1;
the preparation process comprises the following steps:
1) Heating part of the cream (15% of the mass of the whole cream) to 65 ℃, dissolving an emulsifier in the cream, and carrying out high-shear melting on the cream for 10min at a rotating speed of 1500r/min to obtain a first raw material system;
2) Heating whole raw milk to 65 ℃, dissolving a thickening agent in the raw milk, carrying out high-shear material melting at a rotating speed of 1500r/min for 15min, and homogenizing at 65 ℃ and 100bar to obtain a second raw material system;
3) And uniformly mixing the first raw material system, the second raw material system and the residual cream (accounting for 85% of the mass of the whole cream) to obtain the raw material system.
Example 7
The preparation method of the cream of this example was basically the same as that of example 1, except that steps 1) to 2) of example 1 were replaced with the following steps 1) to 4), and the remaining steps were the same as that of example 1.
The preparation process comprises the following steps:
1) Heating part of the cream (15% of the mass of the whole cream) to 65 ℃, dissolving an emulsifier in the cream, and carrying out high-shear melting on the cream for 15min at a rotating speed of 1500r/min to obtain a first raw material system;
2) Heating part of raw milk (accounting for 40% of the total raw milk mass) to 65 ℃, dissolving a thickening agent in the raw milk, carrying out high-shear material melting at a rotating speed of 1500r/min for 15min, and carrying out homogenization treatment at 65 ℃ and 100bar to obtain a second raw material system;
3) Uniformly mixing the first raw material system, the second raw material system and the residual cream (accounting for 85% of the mass of the whole cream), and homogenizing at 75 ℃, wherein the pressure of the primary homogenizing treatment is 25bar, and the pressure of the secondary homogenizing treatment is 5bar;
4) And 3) adding residual raw milk (accounting for 60% of the total raw milk mass) into the homogenized system in the step 3) to obtain a raw material system.
Comparative example 1
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 1, except that:
and step 4) is not included, and the second homogenization treatment is directly carried out on the first intermediate material.
Comparative example 2
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 1, except that:
step 5) is not included, and the second intermediate material is directly subjected to sterilization treatment.
Comparative example 3
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 1, except that:
and (3) directly sterilizing the first intermediate without the steps 4) and 5).
Comparative example 4
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 2, except that:
and step 4) is not included, and the second homogenization treatment is directly carried out on the first intermediate material.
Comparative example 5
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 2, except that:
step 5) is not included, and the second intermediate material is directly subjected to sterilization treatment.
Comparative example 6
The procedure for the preparation of the creamer of this comparative example was substantially the same as in example 2, except that:
and (3) directly sterilizing the first intermediate without the steps 4) and 5).
Characterization of Performance
1. Viscosity test
The viscosities of the products of examples and comparative examples were measured using the parameters in table 1, respectively, and the results are shown in table 3.
TABLE 1
2. Application testing
The application properties of the products of examples and comparative examples were obtained by the methods shown in Table 2, and the results are shown in tables 3 to 5 and FIG. 1, respectively.
TABLE 2
3. Sensory testing
The products of examples and comparative examples were observed for fat lifting, bleeding and flowability, respectively, and the results are shown in Table 3.
TABLE 3 Table 3
As can be seen from table 3, the whipped cream in the examples of the present invention has excellent organoleptic properties over the shelf life, and has normal fluidity, proper viscosity and high whipping rate;
further, as can be seen from example 1 and comparative example 1, example 2 and comparative example 4, by performing the cooling treatment on the first intermediate material, it is possible to increase the viscosity of the margarine and reduce the probability of occurrence of bleeding and fat lifting of the margarine;
as can be seen from examples 1 and 2, 2 and 5, sensory stability of the whipped cream in shelf life can be improved by performing the second homogenizing treatment on the second intermediate, because the second homogenizing treatment can remodel the fat globule membrane punctured by the crystalline fat in the cooling treatment, reduce viscosity of the whipped cream, improve fluidity of the whipped cream, avoid the phenomenon of agglomeration occurring later, and improve the whipping rate;
as can be seen from examples 1 and 3, examples 2 and 6, the viscosity of the whipped cream can be increased by sequentially performing the cooling treatment and the second homogenizing treatment on the first intermediate, the phenomenon of water separation and fat floating of the whipped cream can be avoided, and the whipping rate of the whipped cream can be improved;
as can be seen from examples 1 and 4, by further selecting the process parameters of the second homogenization treatment, the viscosity of the whipped cream can be increased, and the phenomena of water separation and fat floating of the whipped cream can be avoided;
it can be seen from examples 1 and 5 that the whipping rate can be improved by further selecting the thickener to give the whipped cream a more appropriate viscosity;
as can be seen from examples 1 and examples 6 to 7, by selecting the mixing order of the respective raw materials, a whipped cream having a more appropriate viscosity can be obtained, and the whipping rate of the whipped cream can be improved.
TABLE 4 Table 4
TABLE 5
As can be seen from Table 4 and Table 5, the whipped cream of the examples of the present invention, after whipping, was stored at 2-8deg.C for a certain period of time, and still had a high hardness; after whipping, the whipped cream of the embodiment of the invention is stored at 25 ℃ for a certain time and still has higher hardness;
further, as can be seen from example 1 and comparative example 1, example 2 and comparative example 4, the hardness of the foam after whipping of the whipped cream can be improved by subjecting the first intermediate to a cooling treatment;
as can be seen from examples 1 and 2, examples 2 and 5, the hardness of the foam after whipping of the cream can be improved by subjecting the second intermediate to the second homogenization treatment;
as can be seen from examples 1 and 3, examples 2 and 6, the hardness of the foam after whipping of the cream can be improved by sequentially subjecting the first intermediate to the cooling treatment and the second homogenizing treatment;
as can be seen from examples 1 and 4, the hardness of the foam after whipping of the whipped cream can be improved by further selecting the process parameters of the second homogenizing treatment;
it can be seen from examples 1 and 5 that the hardness of the foam after whipping of the whipped cream can be improved by further selecting the thickener;
it can be seen from examples 1 and examples 6 to 7 that the hardness of the foam after whipping of the whipped cream can be further improved by selecting the mixing order of the respective raw materials.
FIG. 1 is a test result of piping obtained after whipping of the whipped cream in the example of the present invention; fig. 2 shows the results of the piping test obtained after whipping the whipped cream in the comparative example of the present invention. As shown in fig. 1 and 2, the patterns obtained from the light cream in the examples have clearer lines, dry and smooth texture, fine foam and higher stability and hardness, while the patterns obtained from the light cream in the comparative examples have obviously softened, are clear in water and light, have no clear patterns, even have no basic patterns, have no standing degree, and cannot meet the application demands of the market.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (8)
1. A method for preparing a creamer comprising:
carrying out first homogenization treatment on a raw material system comprising raw milk, animal fat, a thickening agent and an emulsifying agent to obtain a first intermediate;
cooling the first intermediate material to obtain a second intermediate material;
carrying out second homogenization treatment on the second intermediate material to obtain a third intermediate material;
sterilizing the third intermediate material to obtain a fourth intermediate material;
carrying out third homogenization treatment on the fourth intermediate material to obtain the light cream;
the raw material system is prepared by a method comprising the following steps:
adding the emulsifier into a first part of raw milk at 65-75 ℃ and shearing at a rotating speed of 1200-1800r/min for 10-15min to obtain a first raw material system;
adding the thickener into the first raw material system, and shearing at a rotating speed of 1200-1800r/min for 15-20min to obtain a second raw material system;
mixing the second raw material system with a second part of raw milk at 65-75 ℃ and the animal fat to obtain the raw material system;
the sum of the mass of the first portion of raw milk and the mass of the second portion of raw milk is equal to the mass of the raw milk;
the thickener comprises xanthan gum, guar gum and carrageenan;
the cooling treatment includes: and cooling the first intermediate to 8-12 ℃ and storing for 2-4h.
2. The method of claim 1, wherein the first portion of raw milk comprises 10-20% by mass and the second portion of raw milk comprises 80-90% by mass, based on the total mass of the raw milk.
3. The method according to any one of claims 1 to 2, wherein in the first homogenizing treatment, the temperature is 65 to 75 ℃, the pressure of the first homogenizing treatment is 30 to 65bar, and the pressure of the second homogenizing treatment is 5 to 20bar.
4. The production method according to any one of claims 1 to 2, wherein in the second homogenizing treatment, the temperature is 60 to 65 ℃, the pressure of the first homogenizing treatment is 10 to 30bar, and the pressure of the second homogenizing treatment is 2 to 10bar; and/or the number of the groups of groups,
in the third homogenization treatment, the temperature is 65-70 ℃, the pressure of the first-stage homogenization treatment is 40-80bar, and the pressure of the second-stage homogenization treatment is 10-20bar.
5. The method of any one of claims 1-2, wherein the raw milk is raw cow's milk; and/or the number of the groups of groups,
the animal fat is cream; and/or the number of the groups of groups,
the emulsifier comprises at least one of mono-and diglycerides, tween, sucrose ester, phospholipid, lactic acid fatty acid glyceride and acetylated mono-and diglycerides.
6. The preparation method according to claim 5, wherein the raw material system comprises the following components in percentage by mass:
75-85% of cream;
14-24.8% of raw cow milk;
0.07-0.15% of thickening agent;
0.1-0.5% of mono-or diglyceride fatty acid ester; and/or tween 0.04-0.1%; and/or sucrose esters 0.03-0.1%; and/or, phospholipids 0.03-0.12%; and/or, 0.05-0.15% of lactic acid fatty acid glyceride; and/or, 0.05-0.2% of acetylated mono-and diglycerides.
7. The preparation method according to claim 6, wherein the mass percentage of xanthan gum in the raw material system is 0.02-0.145%, the mass percentage of guar gum is 0.02-0.145%, and the mass percentage of carrageenan is 0.005-0.05%.
8. A whipped cream prepared according to the preparation method of any one of claims 1 to 7.
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| CN116138319A (en) * | 2021-11-22 | 2023-05-23 | 内蒙古伊家好奶酪有限责任公司 | Light cream and preparation method thereof |
| CN116172077A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream, preparation method thereof and milk cap |
| CN116172076A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream for mounting flowers and preparation method thereof |
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| KR970061075A (en) * | 1997-06-21 | 1997-09-12 | 차상영 | How to Treat Low Temperature Homogeneous Milk |
| WO2018002139A1 (en) * | 2016-06-28 | 2018-01-04 | Nestec S.A. | Whipped cream and manufacturing method |
| CN115606675A (en) * | 2020-06-22 | 2023-01-17 | 北京鸿海茂意食品有限公司 | Sports man-reaching ice cream |
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| CN116172077A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream, preparation method thereof and milk cap |
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