CN103431312A - Zero-gram fat whipped cream and preparation method thereof - Google Patents
Zero-gram fat whipped cream and preparation method thereof Download PDFInfo
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- CN103431312A CN103431312A CN2013103463617A CN201310346361A CN103431312A CN 103431312 A CN103431312 A CN 103431312A CN 2013103463617 A CN2013103463617 A CN 2013103463617A CN 201310346361 A CN201310346361 A CN 201310346361A CN 103431312 A CN103431312 A CN 103431312A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
The invention discloses zero-gram fat whipped cream and a preparation method thereof, which comprises the following steps: 1) uniformly mixing isolated whey protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate and salt, so as to obtain a mixed powder raw material; 2) adding edible essence and edible pigment into water, and stirring for dissolution, so as to obtain mixed water; 3) adding the mixed water into the mixed powder raw material slowly, and stirring uniformly and slowly until mixing uniformly, wherein the stirring speed is properly controlled to prevent bubbles; 4) adding syrup, and stirring at the constant speed, so as to mix the solution uniformly; 5) whipping by a whipping machine to obtain the zero-gram fat whipped cream. According to the zero-gram fat whipped cream and the preparation method thereof, a general whipping device is used for whipping, so that the operation is simple and convenient, the cost is saved and the production efficiency of an enterprise is improved; moreover, the product has good taste, high whipping amount, high stability and high operability.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of whipped cream and preparation method thereof.
Background technology
Whipped cream is a kind of food of beating bubbling character that has, and by mechanical means, air is sneaked into, and makes its expansion and makes a kind of semi-solid state food, is mainly used in birthday cake, dessert, drink etc.
Establish grease butter is a kind of traditional product of whipped cream.Establish grease butter usually be take grease, emulsifying agent, stabilizing agent, protein, sugar, salt, pigment, water and the essence etc. of 15-25% and is made as material.
The main production of establish grease butter is: material allocation, dissolving, pasteurize, homogeneous, cooling, filling ,-18 ℃ of stored frozen.When product is used, need under-4 ℃ ~-7 ℃ conditions, slowly thaw by low temperature, then use frothing machine to dismiss, can apply.The weak point of this series products is: fat content is high, and the glyceride stock of portioned product is the partial hydrogenation grease, can cause content of trans fatty acids in product to increase, and increases and suffers from angiocardiopathy danger; In addition, the complex manufacturing of establish grease butter, investment is large, high to equipment requirement; Stored frozen also increases the product carrying cost simultaneously; And also need to thaw through about 8 hours time while using, the stand-by period is long, inefficiency.
" without making formula and the manufacture craft of fat whipped cream " (South China Science & Engineering University's master thesis, Wu Tao, on August 31st, 2006) a kind of Primary Study without the fat whipping cream is disclosed, using casein, lactalbumin as protein-based, carbohydrate comprises modified corn starch, inulin, cassava dextrin, and proposing long-chain inulin, to be conducive to form texture thick, the lubricated and bright and clean foam system of surface smoothing.But, prepare this product needed commercial production conditions, need homogeneous, pasteurize, the technique such as cooling, complex manufacturing, production cost are higher, complicated operation, and the whipped cream that adopts the method to obtain, blistering rate is lower, and foam stability is poor, coarse mouthfeel.
Summary of the invention
In order to solve the defect existed in prior art, the object of the present invention is to provide a kind of zero fatty whipped cream and preparation method thereof, remove the fat constituent in traditional product, reach product zero fat low in calories, reduce production costs simultaneously, simplify service routine.
For achieving the above object, zero fatty whipped cream preparation method provided by the invention comprises the following steps:
1) whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate and salt are fully mixed, obtain the mixed powder raw material;
2) flavoring essence, food coloring are added to the water, stirring and dissolving obtains mixing water;
3) slowly add described mixing water in described mixed powder raw material, and at the uniform velocity stir at a slow speed in addition, speed be take not evoke and is bubbled as degree to mixing fully;
4) add syrup, and in addition at the uniform velocity stir and make it to mix;
5) use frothing machine to be dismissed, obtain zero fatty whipped cream.
Wherein, the mass percent that the mass percent that the mass percent that the mass percent that the mass percent that the mass percent of described whey isolate protein is 2.0-4.5%, microcrystalline cellulose is 1.0-4.0%, inulin is 1.0-3.5%, lactic acid is 0.1-0.3%, sodium alginate is 0.15-1.5% and salt is 1.0-3.0%.。
Wherein, the mass percent of described flavoring essence is 0.02%, the mass percent of food coloring is 0.001%, the mass percent of water is 27.6-35.20%.
Wherein, the mass percent 55-64% of described syrup.
Wherein, described step 5) is further comprising the steps:
A), under frothing machine revolves round the sun the speed of 250 r/min, rotation 850 r/min, dismiss 7-10min and soft spike, semi-solid state occur to material;
B) by the described speed that is adjusted to revolution 50 r/min, rotation 150 r/min, stir 1-2min.
For achieving the above object, zero fatty whipped cream provided by the invention, by mass percentage, comprise: whey isolate protein 2.0-4.5%, microcrystalline cellulose 1.0-4.0%%, inulin 1.0-3.5%, lactic acid 0.1-0.3%, sodium alginate 0.15-1.5%, salt 1.0-3.0%% and syrup 55-64%, surplus is water.。
Wherein, described zero fatty whipped cream, further comprise essence 0.02% mass percent, food coloring 0.001-0.002% mass percent.
For achieving the above object, the purposes of zero fatty whipped cream provided by the invention is, for the flower of mounting of cake surface, to reach the decoration of fancy food.
The present invention compares and has following advantages with the composition and engineering of prior art:
1. zero fatty whipped cream of the present invention can reach the characteristics of zero fat, there is no fat in formula fully.Product performance meets the food production actual demand, also can meet people's health demand, but makes people enjoy cuisines healthy living again simultaneously, and product has good mouthfeel, the amount of dismissing, stability, and operability.
2. the present invention does not need homogeneous, the production technology such as cooling, without investment modern production line, greatly saves production cost.
3. product of the present invention does not need freezing preservation, do not need the wait of thawing, the operating process that only the formula Raw need be limited by the present invention is mixed, use the routine equipment of dismissing to dismiss, can obtain the whipped cream of better quality, saved carrying cost, and easy and simple to handle, improve enterprises production efficiency.
The specific embodiment
In order better to explain the present invention, below in conjunction with specific embodiment, the invention will be further described.Material described in the following example and reagent, all can obtain if no special instructions from commercial channels, " % " representation quality percentage in embodiment.
embodiment mono-
Zero fatty whipped cream, it comprises following component: whey isolate protein 2.0 %, microcrystalline cellulose 4.0%, lactic acid 0.1 %, inulin 1.0 %, sodium alginate 0.3 %, salt 1 %, syrup 64 %, water 27.60 %,, flavoring essence 0.02%, food coloring 0.001%.Be under 20 ℃ ± 2 ℃ conditions in temperature, according to above-mentioned powder material ratio, take preparation 1kg product needed raw material.In dismissing pot, add above-mentioned load weighted whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate, salt, fully mix, obtain the mixed powder raw material; To state load weighted flavoring essence, food coloring adds in load weighted water, stirs, and obtains mixing water; Above-mentioned mixed water is slowly added and dismisses in pot, at the uniform velocity stir at a slow speed simultaneously in addition, speed be take and do not evoked that to bubble be degree; After mixing water and mixed powder raw material mix fully, slowly add load weighted syrup, at the uniform velocity stir simultaneously; Stir one minute, make it to mix; Use the 5L frothing machine to dismiss compound, speed at a high speed: 250 r/min that revolve round the sun, rotation 850 r/min, dismiss 7-10min, soft spike, semi-solid state occur to material.Regulate the speed as at a slow speed: 50 r/min that revolve round the sun, rotation 150 r/min, stir 1-2min; Prepared by product.
embodiment bis-
Zero fatty whipped cream, it comprises following component: whey isolate protein 2.5%, microcrystalline cellulose 1.0 %, lactic acid 0.3 %, inulin 2.0%, sodium alginate 1.5%, salt 1.5 %, syrup 60 %, water 31.20%,, flavoring essence 0.02%, food coloring 0.001%.Be under 20 ℃ ± 2 ℃ conditions in temperature, according to above-mentioned powder material ratio, take preparation 1kg product needed raw material.In dismissing pot, add above-mentioned load weighted whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate, salt, fully mix, obtain the mixed powder raw material; To state load weighted flavoring essence, food coloring adds in load weighted water, stirs, and obtains mixing water; Above-mentioned mixed water is slowly added and dismisses in pot, at the uniform velocity stir at a slow speed simultaneously in addition, speed be take and do not evoked that to bubble be degree; After mixing water and mixed powder raw material mix fully, slowly add load weighted syrup, at the uniform velocity stir simultaneously; Stir one minute, make it to mix; Use the 5L frothing machine to dismiss compound, speed at a high speed: 250 r/min that revolve round the sun, rotation 850 r/min, dismiss 7-10min, soft spike, semi-solid state occur to material.Regulate the speed as at a slow speed: 50 r/min that revolve round the sun, rotation 150 r/min, stir 1-2min; Prepared by product.
embodiment tri-
Zero fatty whipped cream, it comprises following component: whey isolate protein 3.5%, microcrystalline cellulose 1.5%, lactic acid 0.15 %, inulin 2.5%, sodium alginate 0.15%, salt 2 %, syrup 55%, water 35.20%, flavoring essence 0.02%, food coloring 0.001%.Be under 20 ℃ ± 2 ℃ conditions in temperature, according to above-mentioned powder material ratio, take preparation 1kg product needed raw material.In dismissing pot, add above-mentioned load weighted whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate, salt, fully mix, obtain the mixed powder raw material; To state load weighted flavoring essence, food coloring adds in load weighted water, stirs, and obtains mixing water; Above-mentioned mixed water is slowly added and dismisses in pot, at the uniform velocity stir at a slow speed simultaneously in addition, speed be take and do not evoked that to bubble be degree; After mixing water and mixed powder raw material mix fully, slowly add load weighted syrup, at the uniform velocity stir simultaneously; Stir one minute, make it to mix; Use the 5L frothing machine to dismiss compound, speed at a high speed: 250 r/min that revolve round the sun, rotation 850 r/min, dismiss 7-10min, soft spike, semi-solid state occur to material.Regulate the speed as at a slow speed: 50 r/min that revolve round the sun, rotation 150 r/min, stir 1-2min; Prepared by product.
embodiment tetra-
Zero fatty whipped cream, it comprises following component: whey isolate protein 4.5%, microcrystalline cellulose 3.0 %, lactic acid 0.3 %, inulin 3.5%, sodium alginate 1.0%, salt 3.0 %, syrup 55 %, water 29.70 %, flavoring essence 0.02%, food coloring 0.001%.Be under 20 ℃ ± 2 ℃ conditions in temperature, according to above-mentioned powder material ratio, take preparation 1kg product needed raw material.In dismissing pot, add above-mentioned load weighted whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate, salt, fully mix, obtain the mixed powder raw material; To state load weighted flavoring essence, food coloring adds in load weighted water, stirs, and obtains mixing water; Above-mentioned mixed water is slowly added and dismisses in pot, at the uniform velocity stir at a slow speed simultaneously in addition, speed be take and do not evoked that to bubble be degree; After mixing water and mixed powder raw material mix fully, slowly add load weighted syrup, at the uniform velocity stir simultaneously; Stir one minute, make it to mix; Use the 5L frothing machine to dismiss compound, speed at a high speed: 250 r/min that revolve round the sun, rotation 850 r/min, dismiss 7-10min, soft spike, semi-solid state occur to material.Regulate the speed as at a slow speed: 50 r/min that revolve round the sun, rotation 150 r/min, stir 1-2min; Prepared by product.
Above-described embodiment 1-4 gained zero fatty whipped cream is tested, and method of testing and result are as follows:
Method of testing:
Dismiss multiple: the quality of consubstantiality ponding/with the quality of volume whipped cream
The whipping time: from starting to dismiss timing, till forming soft spike
Stability: cream is packed into and mounted lace, and the interval certain hour is extruded colored type, observes surperficial fine and smooth degree.It when surface becomes coarse, is terminal time.
The syneresis degree: mount spend floating after, be stored in refrigerating chamber and place 24 hours states
Test result:
Adopt above-mentioned four embodiment, dismiss machine: ST-CF05, dismiss temperature: 20 ℃ ± 2 ℃; Dismiss weight: 1kg, test result as shown in Table 1 and Table 2.
Table 1 quality index
| Sample | Whipping time/min | Dismiss multiple/% | Stability/min | The syneresis degree |
| Case study on implementation one | 8 | 380 | 50 | Well |
| Case study on implementation two | 7.5 | 310 | 60 | Well |
| Case study on implementation three | 6 | 330 | 55 | Well |
| Case study on implementation four | 7 | 370 | 50 | Well |
Table 2 results of sensory evaluation
| Sample | Lubricated mouthfeel | Change mouthfeel | The fine and smooth degree in surface |
| Case study on implementation one | Well | Well | Well |
| Case study on implementation two | Outstanding | Outstanding | Well |
| Case study on implementation three | Well | Well | Well |
| Case study on implementation four | Well | Well | Well |
All show by above embodiment, adopt preparation method of the present invention, resulting zero fatty whipped cream, no matter be in quality index, or subjective appreciation all has good effect, and the preparation method is very simple, without investment modern production line, reduced production cost.
One of ordinary skill in the art will appreciate that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment, the present invention is had been described in detail, for a person skilled in the art, it still can be modified to technical scheme of aforementioned each embodiment record, or part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. the preparation method of zero a fatty whipped cream, is characterized in that, described method comprises the steps:
1) whey isolate protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate and salt are fully mixed, obtain the mixed powder raw material;
2) flavoring essence, food coloring are added to the water, stirring and dissolving obtains mixing water;
3) slowly add described mixing water in described mixed powder raw material, and at the uniform velocity stir at a slow speed in addition, speed be take not evoke and is bubbled as degree to mixing fully;
4) add syrup, and in addition at the uniform velocity stir and make it to mix;
5) use frothing machine to be dismissed, obtain zero fatty whipped cream.
2. method according to claim 1, it is characterized in that, the mass percent that the mass percent that the mass percent that the mass percent that the mass percent that the mass percent of described whey isolate protein is 2.0-4.5%, microcrystalline cellulose is 1.0-4.0%, inulin is 1.0-3.5%, lactic acid is 0.1-0.3%, sodium alginate is 0.15-1.5% and salt is 1.0-3.0%.
3. method according to claim 1, is characterized in that, the mass percent of described flavoring essence is 0.02%, the mass percent of food coloring is 0.001%, the mass percent of water is 27.6-35.20%.
4. method according to claim 1, is characterized in that, the mass percent 55-64% of described syrup.
5. method according to claim 1, is characterized in that, described step 5) is further comprising the steps:
A), under frothing machine revolves round the sun the speed of 250 r/min, rotation 850 r/min, dismiss 7-10min and soft spike, semi-solid state occur to material;
B) by the described speed that is adjusted to revolution 50 r/min, rotation 150 r/min, stir 1-2min.
6. zero a fatty whipped cream, it is characterized in that, described zero fatty whipped cream, by mass percentage, comprise: whey isolate protein 2.0-4.5%, microcrystalline cellulose 1.0-4.0%%, inulin 1.0-3.5%, lactic acid 0.1-0.3%, sodium alginate 0.15-1.5%, salt 1.0-3.0%% and syrup 55-64%, surplus is water.
7. zero fatty whipped cream according to claim 6, is characterized in that, described zero fatty whipped cream, further comprise essence 0.02% mass percent, food coloring 0.001-0.002% mass percent.
8. the purposes of zero a fatty whipped cream, is characterized in that, described zero fatty whipped cream is for the flower of mounting of cake surface, and the decoration of fancy food.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103463617A CN103431312A (en) | 2013-08-09 | 2013-08-09 | Zero-gram fat whipped cream and preparation method thereof |
| PCT/CN2013/086402 WO2015018135A1 (en) | 2013-08-09 | 2013-11-01 | Fat-free whipped cream and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103463617A CN103431312A (en) | 2013-08-09 | 2013-08-09 | Zero-gram fat whipped cream and preparation method thereof |
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| CN103431312A true CN103431312A (en) | 2013-12-11 |
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| CN2013103463617A Pending CN103431312A (en) | 2013-08-09 | 2013-08-09 | Zero-gram fat whipped cream and preparation method thereof |
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| WO (1) | WO2015018135A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047806A (en) * | 2017-02-20 | 2017-08-18 | 武汉轻工大学 | Novel artificial cream and its production method |
| CN107467579A (en) * | 2017-08-04 | 2017-12-15 | 武汉轻工大学 | Mount the substitute and preparation method of evaporated milk oil |
| CN111601517A (en) * | 2017-11-28 | 2020-08-28 | 科舒克拉-格鲁普瓦尔科迎有限公司 | Cream substitute comprising legume proteins |
| CN114947103A (en) * | 2022-04-28 | 2022-08-30 | 河南省科学院化学研究所有限公司 | A kind of high-nutrient 0-fat Jerusalem artichoke salad dressing and preparation method thereof |
| CN115644218A (en) * | 2022-11-02 | 2023-01-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fat-free filling and preparation process and application thereof |
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| CN101313718A (en) * | 2008-06-26 | 2008-12-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
| CN101756106A (en) * | 2010-03-16 | 2010-06-30 | 江南大学 | Method for producing whipped cream product |
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| US20120052160A1 (en) * | 2009-10-22 | 2012-03-01 | Rizana Imtiaz | Dairy product and process |
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2013
- 2013-08-09 CN CN2013103463617A patent/CN103431312A/en active Pending
- 2013-11-01 WO PCT/CN2013/086402 patent/WO2015018135A1/en active Application Filing
Patent Citations (2)
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| CN101313718A (en) * | 2008-06-26 | 2008-12-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Unsalted butter special for egg tart and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047806A (en) * | 2017-02-20 | 2017-08-18 | 武汉轻工大学 | Novel artificial cream and its production method |
| CN107467579A (en) * | 2017-08-04 | 2017-12-15 | 武汉轻工大学 | Mount the substitute and preparation method of evaporated milk oil |
| CN111601517A (en) * | 2017-11-28 | 2020-08-28 | 科舒克拉-格鲁普瓦尔科迎有限公司 | Cream substitute comprising legume proteins |
| US12089624B2 (en) | 2017-11-28 | 2024-09-17 | Cosucra Groupe Warcoing S.A. | Cream substitute comprising pulse protein |
| CN114947103A (en) * | 2022-04-28 | 2022-08-30 | 河南省科学院化学研究所有限公司 | A kind of high-nutrient 0-fat Jerusalem artichoke salad dressing and preparation method thereof |
| CN115644218A (en) * | 2022-11-02 | 2023-01-31 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fat-free filling and preparation process and application thereof |
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| Publication number | Publication date |
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| WO2015018135A1 (en) | 2015-02-12 |
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Application publication date: 20131211 |