TWI803202B - Method of producing 35% fresh cream - Google Patents

Abstract

A method of producing 35% fresh cream is disclosed. The method comprises the following steps of: mixing hot water and edible gum and stirring, so as to obtain a mixture; adding milk powder to the mixture and stirring, so as to obtain milk; homogenizing the milk at a pressure of 145-155 kg/cm²; and mixing the homogenized milk with 60% fresh cream, stirring, homogenizing and sterilizing, so as to obtain the 35% fresh cream.

Description

How to make 35% whipped cream

The present invention relates to a method for producing fresh cream, in particular to a method for producing 35% fresh cream.

Crème fraiche is a dairy product made from the higher fat layer of milk on top of raw milk before it has been homogenized. Generally, fresh cream can be divided into different grades according to its fat content. For example, fresh cream with 60% milk fat content is called 60% fresh cream milk fat, while fresh cream with 35% milk fat content is called 35% fresh cream. fresh cream. Fresh cream has the advantages of being natural, easy to absorb, and easy to metabolize, and is widely used, for example, in making cakes, ice cream, thick soups and other dishes.

At present, the ingredients of foreign fresh cream are not marked with water. Therefore, the production process should be directly quantified to more than 35% by using a fat standardization machine, then mixed with raw milk stabilizer, and finally quantified to 35%. Such an operation will require a lot of Advanced fresh cream sterilizers increase the cost of the process. In addition, when using whipped cream for cooking, whipping the whipped cream is an important operation. The air penetrates into the whipped cream, causing the whipped cream to expand, thereby improving the taste. Accordingly, how to improve the whipping rate of whipped cream has always been an important part in the whipped cream process.

The main purpose of the present invention is to provide a method for manufacturing 35% fresh cream, which can simplify the manufacturing process and improve the quality of fresh cream.

In order to achieve the above-mentioned purpose, in one embodiment of the present invention, a method for manufacturing 35% fresh cream is provided, comprising: mixing hot water and edible gelatin and stirring to obtain a mixture; adding milk powder to the mixture and stirring , to obtain milk; the milk is homogenized with a pressure of 145 to 155 kg/cm2; and the homogenized milk is mixed with 60% fresh cream, and stirred, homogenized and sterilized to obtain 35% fresh cream.

In one embodiment of the invention, the milk is cooled below 6-8°C and the cream is cooled below 25-35°C before mixing with the 60% fresh cream.

In one embodiment of the present invention, the temperature for homogenizing the mixed milk and the 60% fresh cream is 75 to 85°C.

In one embodiment of the present invention, the homogenized milk and the 60% fresh cream are sterilized through tube sterilization.

In one embodiment of the present invention, the sterilization temperature is 130°C to 140°C.

In one embodiment of the present invention, the edible gum is selected from the group consisting of Novartis gum, carrageenan, gelatin, Arabic gum, carrageenan, sodium alginate, pectin, locust bean gum and sanxian gum. group.

In one embodiment of the present invention, the temperature of the hot water is 70°C to 80°C.

In one embodiment of the present invention, based on the total weight of the 35% fresh cream, the weight of the 60% fresh cream is 53 to 61 wt%, the weight of the milk powder is 4 to 5 wt%, and the edible gum The weight is 0.005 to 0.02 wt%.

In one embodiment of the present invention, after obtaining the 35% fresh cream, the manufacturing method further includes filling the 35% fresh cream, and stirring the 35% fresh cream for 9 to 11 minutes before filling.

The beneficial effects of the present invention are: through the step of adding milk powder in the manufacturing method of 35% fresh cream of the present invention, about 60% fresh cream thrown out by a general fresh milk sterilizer can be used to produce 35% fresh cream . Further, the use of carrageenan makes the finished product (that is, 35% fresh cream) more stable after being sent, and reduces the phenomenon of water separation after sending; the homogenization step of the mixed milk and the 60% fresh cream can stabilize fat globules. Before the milk is mixed with the 60% fresh cream, the temperature of the milk is cooled below 7°C, and the 60% fresh cream is below 30°C, so that the temperature of the milk after mixing with the 60% fresh cream is about 15 to 20°C , this temperature can avoid protein denaturation, and then make the final product have a rustling taste, and can avoid the problem of water clarification after sending. In addition, because the sterilization temperature in the 35% fresh cream manufacturing method of the present invention is 135°C, the homogenization preheating temperature and the homogenization temperature are set at about 80°C, thereby reducing the sterilization without affecting the stability of the finished product The load of the machine heats up rapidly, prolonging the life of the machine.

The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention. In addition, in order to better illustrate the present invention, numerous specific details are given in the specific embodiments below. It will be understood by those skilled in the art that the present invention may be practiced without certain of the specific details. In some embodiments, methods, means, and components well-known to those skilled in the art are not described in detail in order to highlight the gist of the present invention.

A method for manufacturing 35% fresh cream according to an embodiment of the present invention comprises the following steps: first step: mixing and stirring hot water and edible gum to obtain a mixture; second step: adding milk powder to the mixture and stirring to obtain milk; the third step: homogenize the milk with a pressure of 145 to 155 kg/cm2; and the fourth step: mix the homogenized milk with 60% fresh cream, and stir, homogenize and Sterilization, to obtain 35% fresh cream, wherein based on the total weight of the 35% fresh cream, the weight of the 60% fresh cream is 53 to 61 wt%, the weight of the milk powder is 4 to 5 wt%, and the edible The weight of glue is 0.005 to 0.02 wt%.

In detail, in step S1, the hot water and the edible gum can be mixed and stirred at a high speed in a fast dissolving tank, wherein the time of high speed stirring is 9 to 11 minutes, for example, 9, 10, 11 minutes. The edible gum can be selected from one or more of the group consisting of Novartis gum, carrageenan, gelatin, acacia gum, acacia gum, sodium alginate, pectin, locust bean gum and sanxian gum. For example, only a single type of edible gum is used, for example, only carrageenan is selected. Optionally, a combination of multiple types of edible gum is used, for example, Novartis gum and carrageenan are used. Preferably, the edible gum is carrageenan, so that the properties of the obtained finished product (ie, 35% fresh cream) are relatively stable, and the phenomenon of water separation after whipping is reduced. The temperature of the hot water is 70°C to 80°C, such as 70, 71, 72, 73, 74, 75, 76, 77, 78°C.

In the second step, the milk powder is skimmed milk powder, and the mixture is stirred together at high speed for 4 to 6 minutes, for example, 4, 5, 6 minutes after adding the mixture.

In the third step, preferably, the milk is homogenized at a pressure of 150 kg/cm2 to stabilize fat globules. And, before mixing the milk with the 60% fresh cream (i.e., the fourth step), cooling the milk to below 6 to 8°C, for example, 6, 7, 8°C; and cooling the cream to below 25 to 35°C, e.g., 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35°C, so that the temperature of the milk after mixing with the 60% fresh cream is about 15 to 20°C to avoid protein denaturation, which would cause the resulting product (ie, 35% fresh cream) to produce a rustling taste, and to avoid the problem of water-free clarification of the product after being whipped. Optionally, the milk and the 60% fresh cream can be cooled by using a plate cooler.

In the fourth step, 60% fresh cream can be selected from the whipped cream in the production of fresh milk. After the milk is mixed with the 60% fresh cream, it is stirred at 40 rpm for 19 to 21 minutes, for example, 19, 20, 21 minutes. Homogenization is then carried out at a pressure of 20 to 40 kg/cm2, for example, 20, 25, 30, 35, 40 kg/cm2. The homogenizing preheating temperature and the homogenizing temperature are 75 to 85°C, for example, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85°C. The homogenization preheating temperature and homogenization temperature are about 135°C in response to the subsequent sterilization temperature, so as to reduce the load of rapid heating of the sterilizer without affecting the stability of the finished product. In this embodiment, the homogenized milk and the 60% fresh cream are sterilized through tube sterilization, and the sterilization temperature is 130°C to 140°C, for example, 130, 131, 132, 133, 134, 135, 136, 137, 138, 139, 140°C. The sterilization time is 3 to 5 seconds. In addition, preferably, the homogenized milk and the 60% fresh cream are stirred for another 19 to 21 minutes before being sterilized.

Optionally, after the fourth step, a fifth step may also be included: filling the 35% fresh cream, wherein the 35% fresh cream is stirred for 9 to 11 minutes before filling, for example, 9, 10, 11 minutes. Finally, the filled 35% fresh cream is preserved at a temperature below 7°C.

Edible gelatin selection test: The whipping time, expansion rate and viscosity of the fresh cream produced by the 35% fresh cream manufacturing method of the present invention are tested and compared with different edible gums. Referring to Table 1 below, in this test, they were divided into three groups A, B, C, and D, all of which were made using the manufacturing method of 35% fresh cream of the present invention. The difference between the three groups lies in the type and proportion of edible gum. Group A used carrageenan, and the addition ratio was 0.015%, and groups B, C, and D used Novartis gum, and the addition ratio was 0.3% and 0.4%, respectively.

[Table 1] group A B C D. 60% fresh cream (%) 58.4 58.4 58.4 58.4 Skimmed milk powder (%) 4.5 4.5 4.5 4.5 colloid carrageenan Novartis gum Novartis gum Novartis gum Addition ratio (%) 0.015 0.3 0.4 0.5 Kill time 3 minutes 53 seconds 4 points 5 minutes 50 seconds 4 minutes 46 seconds Expansion rate (%) 94.2 97.8 66.8 71.4 2 to 4°C Viscosity (cps) 184 59 49 74.5 9 to 11°C Viscosity (cps) 125 44 40.3 53

The method of measuring the whipping time: fix the fresh cream temperature at 9 to 11°C, weigh 400 grams of 35% fresh cream, use a desktop mixer, beat at a constant speed of 6 and count, and stop the timer when it reaches rigid foam. The shorter the whipping time, the faster the reaching foaming, that is, the better the whipping property.

Overrun measurement method: After whipping the fresh cream to hard foam, take a fixed container, measure the weight difference before and after whipping under a fixed volume, and convert according to the following formula:

Expansion rate = (weight before sending - weight after sending) / weight before sending × 100%

The larger the value of the expansion rate, the more air can be included after being whipped, and the better the whipping property is.

Viscosity measurement conditions: The temperature range during the measurement is fixed, and the viscosity is measured with a desktop viscometer No. 62 and 60 rpm.

As shown in the above table 1, by comparing the test values, in the manufacturing method of 35% whipped cream of the present invention, the edible gum is preferably carrageenan.

Then, the following commercially available French imported 35% fresh cream (no added milk powder) was used as a control group, and 35% fresh cream (experimental group, with added milk powder) produced by the 35% fresh cream manufacturing method of the present invention powder) to compare the viscosity, pass time and expansion rate.

The ingredients of 35% fresh cream imported from France include: milk fat, milk protein, and carrageenan, of which the milk fat content is about 35.1%.

Functional testing method of 35% fresh cream:

Determination of whipping time: Fix the temperature of 35% fresh cream at 10±1°C, weigh 400 grams of 35% fresh cream, use a desktop mixer, beat at a constant speed of 6 and count, and stop timing when it reaches rigid foam. The shorter the pass time, the faster the hard foam will be reached, and the better the passability.

Overrun measurement: After whipping fresh cream until it foams hard, take a fixed container, measure the weight difference before and after whipping under a fixed volume, and convert according to the following formula: Expansion rate = (weight before delivery - weight after delivery) / weight before delivery × 100%, where the larger the value of the expansion rate, the more air can be included after delivery, and the better the delivery.

Viscosity measurement: The temperature range during the measurement is 10±1°C, and it is measured with a desktop viscometer with a No. 62 stick and 60rpm operation.

Water separation test after whipping: Take a sample of 80 grams of whipped cream, place it in a funnel device at room temperature for 2 hours, and read the liquid volume (ml) of the measuring cylinder. The smaller the volume of water, the better the stability of the fresh cream formula (refer to Tetra Pak's Dairy processing handbook for formulation).

Microscopic examination of fat globules: the fresh cream of the experimental group was diluted 1:2 with water, and the distribution of fat globules was observed under a microscope at 1000 times magnification, and compared with the fresh cream of the control group.

Centrifugal test: Use a centrifuge to perform a centrifugal test at 4000 rpm for 5 minutes. If there is delamination and separation of water, it is abnormal.

test results:

The comparison results of various tests of 35% fresh cream are shown in Table 2 below: [Table 2] Items (n=10) test group control group p-value analyze Viscosity (cps) 111.7±17.9 115.2±14.0 0.6271 (>0.05) no significant difference kill time (seconds) 228.2±12.1 235.8±7.85 0.11551 (>0.05) no significant difference Expansion rate (%) 137.2±3.25 131.5±4.63 0.00547 (<0.05) There are significant differences, and the experimental group is better.

From the above comparison results, it can be seen that the 35% fresh cream (experimental group) produced by the 35% fresh cream manufacturing method of the present invention has no difference in viscosity and whipping time compared with the fresh cream imported from France (control group). Significant difference. However, in terms of expansion rate, the value of 35% fresh cream (experimental group) produced by the 35% fresh cream manufacturing method of the present invention is higher than that of French imported 35% fresh cream (control group), Indicates a better passability.

In summary, through the step of adding milk powder in the manufacturing method of 35% fresh cream of the present invention, about 60% fresh cream thrown out by a general fresh milk sterilizer can be used to produce 35% fresh cream. Further, the use of carrageenan makes the finished product (that is, 35% fresh cream) more stable after being sent, and reduces the phenomenon of water separation after sending; the homogenization step of the mixed milk and the 60% fresh cream can stabilize fat globules. Before the milk is mixed with the 60% fresh cream, the temperature of the milk is cooled below 7°C, and the 60% fresh cream is below 30°C, so that the temperature of the milk after mixing with the 60% fresh cream is about 15 to 20°C , this temperature can avoid protein denaturation, and then make the final product have a rustling taste, and can avoid the problem of water clarification after sending. In addition, because the sterilization temperature in the 35% fresh cream manufacturing method of the present invention is 135°C, the homogenization preheating temperature and the homogenization temperature are set at about 80°C, thereby reducing the sterilization without affecting the stability of the finished product The load of the machine heats up rapidly, prolonging the life of the machine.

Although the present invention has been disclosed with preferred embodiments, it is not intended to limit the present invention. Anyone skilled in this art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the present invention The scope of protection shall be determined by the scope of the attached patent application.

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Claims (9)

A method for manufacturing 35% fresh cream, comprising: mixing hot water and carrageenan and stirring to obtain a mixture; adding milk powder to the mixture and stirring to obtain milk; using the milk at 145 to 155 kg/square and the milk after homogenization is mixed with 60% fresh cream, and stirred, homogenized and sterilized to obtain 35% fresh cream, wherein based on the total weight of the 35% fresh cream, the carrageenan The weight of 0.005 to 0.02wt%, and the carrageenan is the only added stabilizer. The manufacturing method according to claim 1, wherein before mixing the milk with the 60% fresh cream, the milk is cooled to below 6 to 8°C, and the cream is cooled to below 25 to 35°C. The manufacturing method as described in Claim 1, wherein the temperature for homogenizing the mixed milk and the 60% fresh cream is 75 to 85°C. The manufacturing method as described in Claim 1, wherein the mixed milk and the 60% fresh cream are homogenized at a pressure of 20 to 40 kg/cm2. The manufacturing method according to claim 1, wherein the homogenized milk and the 60% fresh cream are sterilized by tube sterilization. The manufacturing method according to claim 5, wherein the sterilization temperature is 130°C to 140°C. The manufacturing method according to claim 1, wherein the temperature of the hot water is 70°C to 80°C. The manufacturing method according to claim 1, wherein based on the total weight of the 35% fresh cream, the weight of the 60% fresh cream is 53 to 61 wt%, and the weight of the milk powder is 4 to 5 wt%. The manufacturing method as described in Claim 1, wherein after obtaining the 35% fresh cream, the manufacturing method further includes filling the 35% fresh cream, and stirring the 35% fresh cream for 9 to 11 minutes before filling .