CN105941643A - Special cream powder for cakes - Google Patents
Special cream powder for cakes Download PDFInfo
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- CN105941643A CN105941643A CN201610372017.9A CN201610372017A CN105941643A CN 105941643 A CN105941643 A CN 105941643A CN 201610372017 A CN201610372017 A CN 201610372017A CN 105941643 A CN105941643 A CN 105941643A
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- 239000006071 cream Substances 0.000 title claims abstract description 45
- 239000000843 powder Substances 0.000 title claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000004386 Erythritol Substances 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 9
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000007327 Protamines Human genes 0.000 claims abstract description 9
- 108010007568 Protamines Proteins 0.000 claims abstract description 9
- 239000004373 Pullulan Substances 0.000 claims abstract description 9
- 229920001218 Pullulan Polymers 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 9
- 229940009714 erythritol Drugs 0.000 claims abstract description 9
- 235000019414 erythritol Nutrition 0.000 claims abstract description 9
- 235000015141 kefir Nutrition 0.000 claims abstract description 9
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 9
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 9
- 229940048914 protamine Drugs 0.000 claims abstract description 9
- 235000019423 pullulan Nutrition 0.000 claims abstract description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 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 claims abstract description 4
- 239000004310 lactic acid Substances 0.000 claims abstract description 4
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 4
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013311 vegetables Nutrition 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 14
- 239000008267 milk Substances 0.000 claims description 14
- 210000004080 milk Anatomy 0.000 claims description 14
- 235000014121 butter Nutrition 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 125000005456 glyceride group Chemical group 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 241001249699 Capitata Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000015140 cultured milk Nutrition 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 240000007263 Pinus koraiensis Species 0.000 claims description 2
- 235000011615 Pinus koraiensis Nutrition 0.000 claims description 2
- 238000000605 extraction Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 2
- 238000000265 homogenisation Methods 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- -1 CITREM Chemical compound 0.000 abstract 1
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000126 substance Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 150000002632 lipids Chemical group 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or solid form
-
- 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses special cream powder for cakes. The cream powder is prepared from palm oil, pine-seed oil, lard oil, erythritol, skim milk powder, fruit and vegetable powder, corn starch, pullulan, Kefir culture, yolk powder, enzymatically decomposed soybean phospholipid, CITREM, propylene glycol alginate, protamine and water. The special cream powder for the cakes is scientific in proportioning, is fine, smooth, balanced in nutrition and easy to absorb, has a fat content below 32%, can prevent and treat cardiovascular and cerebrovascular diseases, and eliminates the idea that cream is harmful to health; the cream goes through two times of low temperature homogenization, so that the cream is fine and smooth without layering, and further goes through low temperature ultrasonic after homogenization so as to improve plasticity and spreadability; the fruit and vegetable powder is processed in a purely natural way and is fermented through lactic acid, providing nutrition and fragrant components; the extraction time of corn starch is shortened by 1/5, and starch yield is increased by 16%, thus reducing costs; the cream is prepared into powder, can be preserved at room temperature for 180 days, is convenient to use, and has high hardness and good spreadability.
Description
Technical field
The invention mainly relates to butter processing technique field, particularly relate to a kind of special dry cream of cake.
Background technology
Cake is liked by consumers in general always deeply, and the consumption figure of cake was also constantly in ascent stage in recent years, and the demand of cake cream is also constantly rising.Traditional butter be sufficiently stirred for after the emulsion that produces, and need freezing to preserve, with Shelf-life, but transport difficult after butter freezing, costly, and after chilled preservation, need during use to thaw, the most again beat, hardness, smear, blistering rate and the mouthfeel of butter all can be produced certain impact, make hardness reduce, smear is deteriorated, blistering rate reduces, taste bad.
For cake cream production on market and the deficiency in terms of storage, prepare the special dry cream of cake, nutritious, it is easy to preserve and transport, easy to use, it will there is wide market prospect.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of special dry cream of cake.
A kind of special dry cream of cake, is made up of the raw material of following weight portion: Petiolus Trachycarpi oil 23 ~ 25, pine-seed oil 6 ~ 8, Adeps Sus domestica 6 ~ 8, erythritol 22 ~ 24, defatted milk powder 21 ~ 23, fruit vegetable powder 8 ~ 10, corn starch 1.4 ~ 1.6, pullulan 0.2 ~ 0.3, Kefir grains 0.2 ~ 0.3, yolk powder 0.7 ~ 0.9, enzymatic hydrolysis of soybean phosphatidase 0 .04 ~ 0.05, citric acid fatty glyceride 0.02 ~ 0.03, propylene glycol alginate 0.02 ~ 0.03, protamine 0.02 ~ 0.03, water 26 ~ 28.
The special dry cream of described cake, during use, takes the special dry cream of appropriate cake, adds the cold water of cake special dry cream weight 25 ~ 27%, mix homogeneously, beats 25 ~ 30 minutes, can use for 62 ~ 64 revs/min.
Described fruit vegetable powder, takes one or more in Fructus Mori, purple cabbage, Fructus Lycopersici esculenti, Herba Gynurae bicoloris, Caulis et Folium Brassicae capitatae and Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), is organic fruit and vegerable, clean, roguing, be cut to 2 ~ 3cm, it is immediately placed on-70 ~-68 DEG C to carry out freezing 8 ~ 10 hours, takes out, be placed in 4 ~ 5 DEG C and stand defrosting 3 ~ 4 hours, making beating, it is placed in blanching 15 ~ 20 seconds in steam, crosses 120 ~ 140 mesh sieves, be placed in-20 ~-18 DEG C and carry out freezing 10 ~ 12 hours, then at-52 ~-50 DEG C of lyophilizations to without moisture, obtain fruit vegetable powder.
Described pine-seed oil, obtains for physical squeezing Pinus koraiensis.
nullDescribed corn starch，Select complete、Harmless one-tenth cooked maize，Sieve roguing，Clean 2 ~ 3 times，Add the lactic acid bacteria aqueous solution that volume fraction is 2 ~ 3% of Semen Maydis weight 2 ~ 3 times amount，34 ~ 36 DEG C of constant temperature soak 6 ~ 8 hours，Take out Semen Maydis，Retain soak，Grind，Cross 100 ~ 120 mesh sieves，Add the soak of Semen Maydis weight 1.5 ~ 2 times amount，It is placed in dough kneeding machine，It is kneaded into dough，Standing proofs 20 ~ 30 minutes，Add remaining soak，Continue to knead dough in dough kneeding machine 25 ~ 30 minutes，Pour out soak，Add the clear water of dough weight equivalent，Continue to knead dough 15 ~ 20 minutes，Again change the clear water of dough weight equivalent，Continue to knead dough 10 ~ 15 minutes，Take out dough，Merge all liq，Cross 120 ~ 140 mesh sieves，It is the 8 ~ 10% of starch weight in-42 ~-40 DEG C of vacuum lyophilizations to moisture，Obtain corn starch.
A kind of preparation method of the special dry cream of cake, its concrete steps include:
(1) 1/2 water is added in fruit vegetable powder, stir, obtain fruit, vegetable juice；
(2) defatted milk powder is added in fruit, vegetable juice, mix homogeneously, add erythritol, it is stirred well to mixing, 80 ~ 85 DEG C of sterilizings 30 ~ 35 minutes, is cooled to 45 ~ 50 DEG C, add Kefir grains, after mix homogeneously, it is placed in 32 ~ 34 DEG C of ferment at constant temperature 16 ~ 18 hours, increases local flavor and nutrient substance, change the pH value of fat, adding enzymatic hydrolysis of soybean phospholipid, citric acid fatty glyceride and propylene glycol alginate, 46 ~ 48 revs/min are stirred 25 ~ 30 minutes, obtain fermentation milk；
(3) by Petiolus Trachycarpi oil and pine-seed oil mix homogeneously, being heated to 75 ~ 80 DEG C, add Adeps Sus domestica, insulation, add yolk powder, 42 ~ 44 revs/min are stirred 25 ~ 30 minutes, obtain miscella；
(4) water of remaining 1/2 is added corn starch and pullulan, stir, be placed in 100 DEG C of water-baths 6 ~ 8 minutes, add protamine, mix homogeneously, obtain starch slurry；
(5) by fermentation milk, miscella and starch slurry mix homogeneously, it is heated to 58 ~ 60 DEG C, after 24 ~ 26MPa carries out first paragraph homogenizing and 5.5 ~ 6.5MPa carries out second segment homogenizing, in 1 minute, cool the temperature to 16 ~ 18 DEG C, keep temperature, ultrasonic 20 ~ 22 minutes of 34 ~ 36KHz, quickly change lipid structure, strengthen plasticity and smear, take out, in-46 ~-44 DEG C of vacuum lyophilizations to moisture is butter gross weight 5 ~ 6%, obtain fermented milk's oil meal；
(6) packaging, 26 ~ 28 DEG C, 115 ~ 117MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, keep prebiotic substance activity, obtain finished product.
The invention have the advantage that the special dry cream of a kind of cake that the present invention provides, proportioning science, fine and smooth smooth, nutritious, it is easy to absorb, fat content is less than 32%, it is possible to preventing and treating cardiovascular and cerebrovascular disease, eliminates the traditional view that butter harm is healthy；High-temperature process when whole preparation process is avoided long, retains more nutritional labeling, it is to avoid harmful substance produces；Twice low temperature homogenizing, makes butter exquisiteness smooth, in stable condition, not stratified, through fast cooling after homogenizing, and keeps low temperature ultrasonic, quickly changes butter structure, increases plasticity and smear, improves work efficiency；Fruit vegetable powder is pure natural processing, through lactate fermentation, it is provided that abundant nutrient substance and flavor component；Corn starch extraction time shortens 1/5, and flour extraction improves 16%, hence it is evident that cost-effective；Butter is prepared as powder, through supertension low temperature sterilization, adds again natural antibacterial nutrient, can room temperature long time storage, the shelf-life is 180 days, hence it is evident that reduces and produces and the cost of storage, and easy to use, accelerates the preparation process of cake, and hardness is high, and smear is good.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of special dry cream of cake, is made up of the raw material of following weight portion: Petiolus Trachycarpi oil 23, pine-seed oil 6, Adeps Sus domestica 6, erythritol 22, defatted milk powder 21, fruit vegetable powder 8, corn starch 1.4, pullulan 0.2, Kefir grains 0.2, yolk powder 0.7, enzymatic hydrolysis of soybean phosphatidase 0 .04, citric acid fatty glyceride 0.02, propylene glycol alginate 0.02, protamine 0.02, water 26.
The special dry cream of described cake, during use, takes the special dry cream of appropriate cake, adds the cold water of cake special dry cream weight 26%, mix homogeneously, beats 28 minutes, can use for 63 revs/min.
Described fruit vegetable powder, takes one or more in Fructus Mori, purple cabbage, Fructus Lycopersici esculenti, Herba Gynurae bicoloris, Caulis et Folium Brassicae capitatae and Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), is organic fruit and vegerable, clean, roguing, be cut to 2 ~ 3cm, it is immediately placed on-68 DEG C to carry out freezing 9 hours, takes out, be placed in 5 DEG C and stand defrosting 4 hours, making beating, it is placed in blanching 20 seconds in steam, crosses 140 mesh sieves, be placed in-20 DEG C and carry out freezing 12 hours, then at-50 DEG C of lyophilizations to without moisture, obtain fruit vegetable powder.
Described corn starch, select complete, harmless one-tenth cooked maize, sieve roguing, clean 2 ~ 3 times, add the lactic acid bacteria aqueous solution that volume fraction is 2% of Semen Maydis weight 3 times amount, 34 DEG C of constant temperature soak 8 hours, take out Semen Maydis, retain soak, grind, cross 120 mesh sieves, add the soak of Semen Maydis weight 1.5 times amount, it is placed in dough kneeding machine, it is kneaded into dough, standing proofs 30 minutes, add remaining soak, continue to knead dough in dough kneeding machine 30 minutes, pour out soak, add the clear water of dough weight equivalent, continue to knead dough 15 minutes, again change the clear water of dough weight equivalent, continue to knead dough 15 minutes, take out dough, merge all liq, cross 140 mesh sieves, it is the 8% of starch weight in-40 DEG C of vacuum lyophilizations to moisture, obtain corn starch.
A kind of preparation method of the special dry cream of cake, its concrete steps include:
(1) 1/2 water is added in fruit vegetable powder, stir, obtain fruit, vegetable juice；
(2) defatted milk powder is added in fruit, vegetable juice, mix homogeneously, add erythritol, it is stirred well to mixing, 80 DEG C of sterilizings 35 minutes, is cooled to 45 ~ 50 DEG C, add Kefir grains, after mix homogeneously, it is placed in 34 DEG C of ferment at constant temperature 16 hours, increases local flavor and nutrient substance, change the pH value of fat, adding enzymatic hydrolysis of soybean phospholipid, citric acid fatty glyceride and propylene glycol alginate, 47 revs/min are stirred 25 minutes, obtain fermentation milk；
(3) by Petiolus Trachycarpi oil and pine-seed oil mix homogeneously, being heated to 80 DEG C, add Adeps Sus domestica, insulation, add yolk powder, 42 revs/min are stirred 30 minutes, obtain miscella；
(4) water of remaining 1/2 is added corn starch and pullulan, stir, be placed in 100 DEG C of water-baths 8 minutes, add protamine, mix homogeneously, obtain starch slurry；
(5) by fermentation milk, miscella and starch slurry mix homogeneously, it is heated to 60 DEG C, after 25MPa carries out first paragraph homogenizing and 6.5MPa carries out second segment homogenizing, in 1 minute, cool the temperature to 17 DEG C, keep temperature, ultrasonic 20 minutes of 35KHz, quickly change lipid structure, strengthen plasticity and smear, take out, in 5% that-46 DEG C of vacuum lyophilizations to moisture are butter gross weight, obtain fermented milk's oil meal；
(6) packaging, 26 DEG C, 117MPa ultrahigh-pressure sterilization 20 minutes, keep prebiotic substance activity, obtain finished product.
Embodiment 2
A kind of special dry cream of cake, is made up of the raw material of following weight portion: Petiolus Trachycarpi oil 24, pine-seed oil 7, Adeps Sus domestica 7, erythritol 23, defatted milk powder 22, fruit vegetable powder 9, corn starch 1.5, pullulan 0.2, Kefir grains 0.2, yolk powder 0.8, enzymatic hydrolysis of soybean phosphatidase 0 .04, citric acid fatty glyceride 0.02, propylene glycol alginate 0.03, protamine 0.03, water 27.
Method of preparation and use, with embodiment 1.
Embodiment 3
A kind of special dry cream of cake, is made up of the raw material of following weight portion: Petiolus Trachycarpi oil 25, pine-seed oil 8, Adeps Sus domestica 8, erythritol 24, defatted milk powder 23, fruit vegetable powder 10, corn starch 1.6, pullulan 0.3, Kefir grains 0.3, yolk powder 0.9, enzymatic hydrolysis of soybean phosphatidase 0 .05, citric acid fatty glyceride 0.03, propylene glycol alginate 0.03, protamine 0.03, water 28.
Method of preparation and use, with embodiment 1.
Comparative example
Ordinary butter powder prepared by existing method.
The performance indications of embodiment dry cream:
Example and comparative example dry cream are appropriate respectively, add water and beat, and the performance indications of embodiment dry cream are shown in Table 1.
Table 1: the performance indications of embodiment dry cream
| Project | Embodiment |
| Amount of water/(%) | 26 |
| Whipper time/(min) | 26 |
| Hardness/(g) | 57 |
| Blistering rate/(again) | 4.2 |
| Mouthfeel | Fine and smooth smooth |
The result of table 1 shows, the special dry cream of cake that the present invention provides, and whipper time is short, and hardness is big, and blistering rate is high, delicate mouthfeel, and vraisemblance egg yolk is easy to use, has and preferably uses characteristic.
Embodiment and the index evaluation of comparative example dry cream:
Example and comparative example dry cream are appropriate respectively, and carry out the detection of each index, and the index evaluation of embodiment and comparative example dry cream is shown in Table 2.
Table 2: embodiment and the index evaluation of comparative example dry cream
| Project | Embodiment | Comparative example |
| Fat/(%) | 32 | 85 |
| Protein/(%) | 6.5 | 0.8 |
| Unsaturated fatty acid/(%) | 31.8 | 19.3 |
| Trans fatty acid/(%) | 0.24 | 19.4 |
| The finished product shelf-life (25 DEG C)/(my god) | 200 | 16 |
| Improve work efficiency/(%) | 15 | — |
| Cost-effective/(%) | 16 | — |
Note: " " indicate without.
The result of table 2 shows, the special dry cream of cake that the present invention provides, fat content is the lowest compared with comparative example, protein and unsaturated fatty acid content substantially relatively comparative example is high, content of trans fatty acids is extremely low, work efficiency is high, saves great amount of cost, and finished product shelf-life under the conditions of 25 DEG C is substantially long than comparative example.
Claims (6)
1. the special dry cream of cake, it is characterized in that, be made up of the raw material of following weight portion: Petiolus Trachycarpi oil 23 ~ 25, pine-seed oil 6 ~ 8, Adeps Sus domestica 6 ~ 8, erythritol 22 ~ 24, defatted milk powder 21 ~ 23, fruit vegetable powder 8 ~ 10, corn starch 1.4 ~ 1.6, pullulan 0.2 ~ 0.3, Kefir grains 0.2 ~ 0.3, yolk powder 0.7 ~ 0.9, enzymatic hydrolysis of soybean phosphatidase 0 .04 ~ 0.05, citric acid fatty glyceride 0.02 ~ 0.03, propylene glycol alginate 0.02 ~ 0.03, protamine 0.02 ~ 0.03, water 26 ~ 28.
The special dry cream of cake the most according to claim 1, it is characterised in that during use, takes the special dry cream of appropriate cake, adds the cold water of cake special dry cream weight 25 ~ 27%, mix homogeneously, beats 25 ~ 30 minutes, can use for 62 ~ 64 revs/min.
The special dry cream of cake the most according to claim 1, it is characterized in that, described fruit vegetable powder, take one or more in Fructus Mori, purple cabbage, Fructus Lycopersici esculenti, Herba Gynurae bicoloris, Caulis et Folium Brassicae capitatae and Dendranthemia capitata (Wall.) hutch. Hand (-Mazz.) X. D. Cui), it is organic fruit and vegerable, cleans, roguing, it is cut to 2 ~ 3cm, it is immediately placed on-70 ~-68 DEG C to carry out freezing 8 ~ 10 hours, takes out, be placed in 4 ~ 5 DEG C and stand defrosting 3 ~ 4 hours, making beating, it is placed in blanching 15 ~ 20 seconds in steam, crosses 120 ~ 140 mesh sieves, be placed in-20 ~-18 DEG C and carry out freezing 10 ~ 12 hours, then at-52 ~-50 DEG C of lyophilizations to without moisture, obtain fruit vegetable powder.
The special dry cream of cake the most according to claim 1, it is characterised in that described pine-seed oil, obtains for physical squeezing Pinus koraiensis.
nullThe special dry cream of cake the most according to claim 1，It is characterized in that，Described corn starch，Select complete、Harmless one-tenth cooked maize，Sieve roguing，Clean 2 ~ 3 times，Add the lactic acid bacteria aqueous solution that volume fraction is 2 ~ 3% of Semen Maydis weight 2 ~ 3 times amount，34 ~ 36 DEG C of constant temperature soak 6 ~ 8 hours，Take out Semen Maydis，Retain soak，Grind，Cross 100 ~ 120 mesh sieves，Add the soak of Semen Maydis weight 1.5 ~ 2 times amount，It is placed in dough kneeding machine，It is kneaded into dough，Standing proofs 20 ~ 30 minutes，Add remaining soak，Continue to knead dough in dough kneeding machine 25 ~ 30 minutes，Pour out soak，Add the clear water of dough weight equivalent，Continue to knead dough 15 ~ 20 minutes，Again change the clear water of dough weight equivalent，Continue to knead dough 10 ~ 15 minutes，Take out dough，Merge all liq，Cross 120 ~ 140 mesh sieves，It is the 8 ~ 10% of starch weight in-42 ~-40 DEG C of vacuum lyophilizations to moisture，Obtain corn starch.
The preparation method of the special dry cream of cake the most according to claim 1, it is characterised in that specifically include following steps:
(1) 1/2 water is added in fruit vegetable powder, stir, obtain fruit, vegetable juice；
(2) defatted milk powder is added in fruit, vegetable juice, mix homogeneously, adds erythritol, is stirred well to mixing, 80 ~ 85 DEG C of sterilizings 30 ~ 35 minutes, it is cooled to 45 ~ 50 DEG C, adds Kefir grains, after mix homogeneously, it is placed in 32 ~ 34 DEG C of ferment at constant temperature 16 ~ 18 hours, adding enzymatic hydrolysis of soybean phospholipid, citric acid fatty glyceride and propylene glycol alginate, 46 ~ 48 revs/min are stirred 25 ~ 30 minutes, obtain fermentation milk；
(3) by Petiolus Trachycarpi oil and pine-seed oil mix homogeneously, being heated to 75 ~ 80 DEG C, add Adeps Sus domestica, insulation, add yolk powder, 42 ~ 44 revs/min are stirred 25 ~ 30 minutes, obtain miscella；
(4) water of remaining 1/2 is added corn starch and pullulan, stir, be placed in 100 DEG C of water-baths 6 ~ 8 minutes, add protamine, mix homogeneously, obtain starch slurry；
(5) by fermentation milk, miscella and starch slurry mix homogeneously, it is heated to 58 ~ 60 DEG C, after 24 ~ 26MPa carries out first paragraph homogenizing and 5.5 ~ 6.5MPa carries out second segment homogenizing, 16 ~ 18 DEG C are cooled the temperature in 1 minute, keep temperature, ultrasonic 20 ~ 22 minutes of 34 ~ 36KHz, take out, in-46 ~-44 DEG C of vacuum lyophilizations to moisture is butter gross weight 5 ~ 6%, obtain fermented milk's oil meal；
(6) packaging, 26 ~ 28 DEG C, 115 ~ 117MPa ultrahigh-pressure sterilization 20 ~ 25 minutes, obtain finished product.
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| CN104719503A (en) * | 2015-03-31 | 2015-06-24 | 南京郁氏生物科技有限公司 | Cream powder |
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| CN101415335A (en) * | 2006-03-31 | 2009-04-22 | 百佳株式会社 | Cream composition |
| CN103039631A (en) * | 2013-01-09 | 2013-04-17 | 无锡超科食品有限公司 | Whipped cream powder, preparation method and application |
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Application publication date: 20160921 |