CN107494748A - A kind of strawberry flavor dilute cream and preparation method thereof - Google Patents
A kind of strawberry flavor dilute cream and preparation method thereof Download PDFInfo
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- CN107494748A CN107494748A CN201710773876.3A CN201710773876A CN107494748A CN 107494748 A CN107494748 A CN 107494748A CN 201710773876 A CN201710773876 A CN 201710773876A CN 107494748 A CN107494748 A CN 107494748A
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- strawberry flavor
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- 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
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of strawberry flavor dilute cream and preparation method thereof, it is related to cream processing technique field, is made up of the raw material of following parts by weight：25 40 parts of anhydrous butter oil, 15 25 parts of fresh milk, 58 parts of yogurt, 12 15 parts of strawberry, 36 parts of white sugar, 14 parts of butylated hydroxy anisole, 0.6 0.9 parts of citric acid, 1.2 2 parts of protease, 25 parts of sorbic acid；Strawberry is added with fresh squeezing technique, maintain the original nutritional ingredient of strawberry,, nutrition safer compared to strawberry powder, the addition of protease makes amino acid increasing number in the dilute cream that finally prepares, the tackness of dilute cream is reduced, strengthens coherency, not only contributes to the storage permanence of dilute cream, and be advantageous to absorption of the human body to dilute cream so that the nutrient utilization of dilute cream improves.
Description
Technical field：
The present invention relates to cream processing technique field, and in particular to a kind of strawberry flavor dilute cream and preparation method thereof.
Background technology：
Dilute cream is the fats portion separated from fresh milk, addition or do not add food additives and food battalion
Support hardening agent, the product of processed and manufactured different fat contents.Processed frequently as taste compound for numerous food, it can
To assign the food such as dessert, bread, cake and chocolate with delicious food, it can also be used in some beverages, such as coffee and milk
Sweet wine.
In recent years, external many researchers were still directed to stabilization and microstructure to the only liquid system of whipped cream breast
Research, and mostly pasteurized cream, because its shelf life is short, the market demand of the country is not appropriate for, so state-owned enterprise of state
Industry is more likely to prepare dilute cream using butter oil and plant fat, but because containing trans-fatty acid in plant fat, is unfavorable for
Health, therefore butter oil is widely used, but the shelf-life to be present short for fresh butter oil, cold chain transportation, source deficiency etc. be present
Problem, and the dilute cream prepared is mostly original flavor, it is desirable to change its flavor and often lead to complex process, storage time is short apt to deteriorate
The problems such as.
The content of the invention：
The technical problems to be solved by the invention are to provide a kind of strawberry flavor dilute cream and preparation method thereof, raw material sources
Extensively, preparation technology is simple, and the dilute cream of preparation has flavour, and storage time is grown.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of strawberry flavor dilute cream, is made up of the raw material of following parts by weight：Anhydrous butter oil 25-40 parts, fresh milk 15-25
Part, yogurt 5-8 parts, strawberry 12-15 parts, white sugar 3-6 parts, butylated hydroxy anisole 1-4 parts, citric acid 0.6-0.9 parts, protease
1.2-2 parts, sorbic acid 2-5 parts.
Preferably, the preparation method of the protease is：The aspergillus niger purchased access is looked into formula culture medium and cultivates 2-4
My god, it is transferred in fermentation tank and is inoculated into fermentation medium top fermentation 5-6 days, zymotic fluid is centrifuged, filters, filtrate is dissolved in sulfur-bearing
20-40min, pressure filtration are soaked in 45% ammonium sulfate, the lactic acid that the crude product enzyme of filtering is dissolved in 0.007mol/L delays
In fliud flushing, spent ion exchange resin decolourizes, the solution spent ion exchange resin desalination again after decolouring, will decolourize, be after desalination thick
Product enzyme solutions are put into vacuum drying chamber and dried, and dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with looking into formula
The inoculative proportion of culture medium is the ring of aspergillus niger 3：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is aspergillus niger
6 rings：Fermentation medium 5g.
Preferably, the formula culture medium of looking into is made up of the raw material of following parts by weight：Sodium nitrate 2-3 parts, dipotassium hydrogen phosphate 1-2
Part, magnesium sulfate 0.5-0.8 parts, potassium chloride 0.5-0.8 parts, ferrous sulfate 0.007-0.009 parts, sucrose 30-40 parts, agar 10-
20 parts, distilled water 1200-1500 parts.
Preferably, the fermentation medium is made up of the raw material of following parts by weight：Soy meal 15-18 parts, sweet potato powder 5-8
Part, lotus root starch 3-6 parts, wheat bran 12-18 parts, fish meal 2-5 parts, ammonium chloride 2-3 parts, potassium chloride 1-4 parts, calcium nitrate 2.5-2.8 parts, chlorine
Change magnesium 1.3-1.6 parts, water 200-250 parts.
The preparation method of described strawberry flavor dilute cream, comprises the following steps：
(1) fresh milk is heated to 40-55 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature to anhydrous milk
Oil is completely dissolved；
(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；
(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；
(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
The beneficial effects of the invention are as follows：The invention provides a kind of strawberry flavor dilute cream and preparation method thereof, anhydrous butter oil
Source is wide, as the raw material for making dilute cream production can be made more convenient, efficient, by the use of fresh milk as diluent, compared to water
For, fresh milk can provide more rich nutriment, and fresh milk production process passes through sterilization processing, will not give final products
Cause germ to endanger, because anhydrous butter oil dairy fat content is at a relatively high, protein content is added after adding fresh milk, it is balanced most
The nutritional ingredient of whole dilute cream, the addition of yogurt not only increases the flavor of dilute cream, and compensate for anhydrous butter oil in nutrition
Deficiency on composition, butylated hydroxy anisole and citric acid, the synergy of sorbic acid cause the inoxidizability enhancing of dilute cream,
Do not allow perishable, storage time is more long, and strawberry is added with fresh squeezing technique, the original nutritional ingredient of strawberry is maintained, compared to strawberry
Powder is safer, nutrition, and the addition of protease makes amino acid increasing number in the dilute cream that finally prepares, reduces the glutinous of dilute cream
The property, strengthen coherency, not only contribute to the storage permanence of dilute cream, and be advantageous to absorption of the human body to dilute cream, make
The nutrient utilization for obtaining dilute cream improves.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1：
A kind of strawberry flavor dilute cream, is made up of the raw material of following parts by weight：30 parts of anhydrous butter oil, 20 parts of fresh milk, yogurt 5
Part, 15 parts of strawberry, 4 parts of white sugar, 3 parts of butylated hydroxy anisole, 0.6 part of citric acid, 1.8 parts of protease, 2 parts of sorbic acid.
The preparation method of the protease is：The aspergillus niger purchased access is looked into formula culture medium and cultivated 3 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 5 days, zymotic fluid is centrifuged, filtered, the ammonium sulfate that filtrate is dissolved in sulfur-bearing 45% is molten
30min is soaked in liquid, pressure filtration, the crude product enzyme of filtering is dissolved in 0.007mol/L lactic acid buffer, uses ion exchange
Resin decolorization, the solution spent ion exchange resin desalination again after decolouring, it will decolourize, the crude product enzyme solutions after desalination are put into vacuum and done
Dried in dry case, dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with the inoculative proportion for looking into formula culture medium
The ring of aspergillus niger 3：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is the ring of aspergillus niger 6：Fermentation medium 5g.
The formula culture medium of looking into is made up of the raw material of following parts by weight：2 parts of sodium nitrate, 2 parts of dipotassium hydrogen phosphate, magnesium sulfate
0.5 part, 0.8 part of potassium chloride, 0.007 part of ferrous sulfate, 37 parts of sucrose, 10 parts of agar, 1400 parts of distilled water.
The fermentation medium is made up of the raw material of following parts by weight：15 parts of soy meal, 8 parts of sweet potato powder, 3 parts of lotus root starch, wheat
16 parts of bran, 3 parts of fish meal, 3 parts of ammonium chloride, 2 parts of potassium chloride, 2.8 parts of calcium nitrate, 1.4 parts of magnesium chloride, 240 parts of water.
The preparation method of described strawberry flavor dilute cream, comprises the following steps：
(1) fresh milk is heated to 40 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature is complete to anhydrous butter oil
Fully dissolved；
(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；
(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；
(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
Embodiment 2：
A kind of strawberry flavor dilute cream, is made up of the raw material of following parts by weight：25 parts of anhydrous butter oil, 25 parts of fresh milk, yogurt 6
Part, 14 parts of strawberry, 3 parts of white sugar, 2 parts of butylated hydroxy anisole, 0.9 part of citric acid, 2 parts of protease, 4 parts of sorbic acid.
The preparation method of the protease is：The aspergillus niger purchased access is looked into formula culture medium and cultivated 4 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 6 days, zymotic fluid is centrifuged, filtered, the ammonium sulfate that filtrate is dissolved in sulfur-bearing 45% is molten
40min is soaked in liquid, pressure filtration, the crude product enzyme of filtering is dissolved in 0.007mol/L lactic acid buffer, uses ion exchange
Resin decolorization, the solution spent ion exchange resin desalination again after decolouring, it will decolourize, the crude product enzyme solutions after desalination are put into vacuum and done
Dried in dry case, dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with the inoculative proportion for looking into formula culture medium
The ring of aspergillus niger 3：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is the ring of aspergillus niger 6：Fermentation medium 5g.
The formula culture medium of looking into is made up of the raw material of following parts by weight：2 parts of sodium nitrate, 2 parts of dipotassium hydrogen phosphate, magnesium sulfate
0.6 part, 0.7 part of potassium chloride, 0.008 part of ferrous sulfate, 40 parts of sucrose, 12 parts of agar, 1300 parts of distilled water.
The fermentation medium is made up of the raw material of following parts by weight：16 parts of soy meal, 7 parts of sweet potato powder, 4 parts of lotus root starch, wheat
14 parts of bran, 2 parts of fish meal, 3 parts of ammonium chloride, 1 part of potassium chloride, 2.7 parts of calcium nitrate, 1.6 parts of magnesium chloride, 220 parts of water.
The preparation method of described strawberry flavor dilute cream, comprises the following steps：
(1) fresh milk is heated to 45 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature is complete to anhydrous butter oil
Fully dissolved；
(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；
(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；
(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
Embodiment 3：
A kind of strawberry flavor dilute cream, is made up of the raw material of following parts by weight：40 parts of anhydrous butter oil, 15 parts of fresh milk, yogurt 7
Part, 12 parts of strawberry, 5 parts of white sugar, 4 parts of butylated hydroxy anisole, 0.7 part of citric acid, 1.2 parts of protease, 5 parts of sorbic acid.
The preparation method of the protease is：The aspergillus niger purchased access is looked into formula culture medium and cultivated 3 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 5 days, zymotic fluid is centrifuged, filtered, the ammonium sulfate that filtrate is dissolved in sulfur-bearing 45% is molten
30min is soaked in liquid, pressure filtration, the crude product enzyme of filtering is dissolved in 0.007mol/L lactic acid buffer, uses ion exchange
Resin decolorization, the solution spent ion exchange resin desalination again after decolouring, it will decolourize, the crude product enzyme solutions after desalination are put into vacuum and done
Dried in dry case, dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with the inoculative proportion for looking into formula culture medium
The ring of aspergillus niger 3：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is the ring of aspergillus niger 6：Fermentation medium 5g.
The formula culture medium of looking into is made up of the raw material of following parts by weight：3 parts of sodium nitrate, 1 part of dipotassium hydrogen phosphate, magnesium sulfate
0.7 part, 0.6 part of potassium chloride, 0.009 part of ferrous sulfate, 35 parts of sucrose, 16 parts of agar, 1500 parts of distilled water.
The fermentation medium is made up of the raw material of following parts by weight：17 parts of soy meal, 6 parts of sweet potato powder, 5 parts of lotus root starch, wheat
18 parts of bran, 5 parts of fish meal, 2 parts of ammonium chloride, 3 parts of potassium chloride, 2.6 parts of calcium nitrate, 1.3 parts of magnesium chloride, 250 parts of water.
The preparation method of described strawberry flavor dilute cream, comprises the following steps：
(1) fresh milk is heated to 50 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature is complete to anhydrous butter oil
Fully dissolved；
(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；
(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；
(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
Embodiment 4：
A kind of strawberry flavor dilute cream, is made up of the raw material of following parts by weight：35 parts of anhydrous butter oil, 18 parts of fresh milk, yogurt 8
Part, 13 parts of strawberry, 6 parts of white sugar, 1 part of butylated hydroxy anisole, 0.8 part of citric acid, 1.4 parts of protease, 3 parts of sorbic acid.
The preparation method of the protease is：The aspergillus niger purchased access is looked into formula culture medium and cultivated 2 days, is transferred to fermentation
Fermentation medium top fermentation is inoculated into tank 6 days, zymotic fluid is centrifuged, filtered, the ammonium sulfate that filtrate is dissolved in sulfur-bearing 45% is molten
20min is soaked in liquid, pressure filtration, the crude product enzyme of filtering is dissolved in 0.007mol/L lactic acid buffer, uses ion exchange
Resin decolorization, the solution spent ion exchange resin desalination again after decolouring, it will decolourize, the crude product enzyme solutions after desalination are put into vacuum and done
Dried in dry case, dried protease is crushed, wears into fine powder；Wherein, aspergillus niger is with the inoculative proportion for looking into formula culture medium
The ring of aspergillus niger 3：Look into formula culture medium 8g, the inoculative proportion of aspergillus niger and fermentation medium is the ring of aspergillus niger 6：Fermentation medium 5g.
The formula culture medium of looking into is made up of the raw material of following parts by weight：3 parts of sodium nitrate, 1 part of dipotassium hydrogen phosphate, magnesium sulfate
0.8 part, 0.5 part of potassium chloride, 0.008 part of ferrous sulfate, 30 parts of sucrose, 20 parts of agar, 1200 parts of distilled water.
The fermentation medium is made up of the raw material of following parts by weight：18 parts of soy meal, 5 parts of sweet potato powder, 6 parts of lotus root starch, wheat
12 parts of bran, 4 parts of fish meal, 2 parts of ammonium chloride, 4 parts of potassium chloride, 2.5 parts of calcium nitrate, 1.5 parts of magnesium chloride, 200 parts of water.
The preparation method of described strawberry flavor dilute cream, comprises the following steps：
(1) fresh milk is heated to 55 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature is complete to anhydrous butter oil
Fully dissolved；
(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；
(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；
(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
Dilute cream prepared by the various embodiments described above carries out the performance test of hardness, smear, tackness and coherency, and
By commercially available Maas card Peng product as a comparison, it is as a result as follows：
From above table, dilute cream prepared by the present invention has more preferable hardness, smear, and viscosity is lower, cohesion
Property is stronger.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (5)
- A kind of 1. strawberry flavor dilute cream, it is characterised in that：It is made up of the raw material of following parts by weight：Anhydrous butter oil 25-40 parts, fresh ox Milk 15-25 parts, yogurt 5-8 parts, strawberry 12-15 parts, white sugar 3-6 parts, butylated hydroxy anisole 1-4 parts, citric acid 0.6-0.9 Part, protease 1.2-2 parts, sorbic acid 2-5 parts.
- 2. strawberry flavor dilute cream according to claim 1, it is characterised in that：The preparation method of the protease is：Will purchase The aspergillus niger access put, which is looked into formula culture medium, cultivates 2-4 days, is transferred in fermentation tank and is inoculated into fermentation medium top fermentation 5-6 days, Zymotic fluid is centrifuged, filters, filtrate is dissolved in the ammonium sulfate of sulfur-bearing 45% and soaks 20-40min, pressure filtration, incited somebody to action The crude product enzyme of filter is dissolved in 0.007mol/L lactic acid buffer, and spent ion exchange resin decolourizes, solution after decolouring again with from Sub-exchange resin desalination, will decolourize, the crude product enzyme solutions after desalination are put into vacuum drying chamber and dried, by dried protease Crush, wear into fine powder；Wherein, aspergillus niger and the inoculative proportion for looking into formula culture medium are the ring of aspergillus niger 3：Look into formula culture medium 8g, black song The mould and inoculative proportion of fermentation medium is the ring of aspergillus niger 6：Fermentation medium 5g.
- 3. strawberry flavor dilute cream according to claim 2, it is characterised in that：The formula culture medium of looking into is by following parts by weight Raw material forms：Sodium nitrate 2-3 parts, dipotassium hydrogen phosphate 1-2 parts, magnesium sulfate 0.5-0.8 parts, potassium chloride 0.5-0.8 parts, ferrous sulfate 0.007-0.009 parts, sucrose 30-40 parts, agar 10-20 parts, distilled water 1200-1500 parts.
- 4. strawberry flavor dilute cream according to claim 2, it is characterised in that：The fermentation medium is by following parts by weight Raw material forms：Soy meal 15-18 parts, sweet potato powder 5-8 parts, lotus root starch 3-6 parts, wheat bran 12-18 parts, fish meal 2-5 parts, ammonium chloride 2-3 Part, potassium chloride 1-4 parts, calcium nitrate 2.5-2.8 parts, magnesium chloride 1.3-1.6 parts, water 200-250 parts.
- 5. the preparation method of the strawberry flavor dilute cream according to claim any one of 1-4, it is characterised in that：Including following step Suddenly：(1) fresh milk is heated to 40-55 DEG C in desinfection chamber, is incubated 10min, add anhydrous butter oil, constant temperature is complete to anhydrous butter oil Fully dissolved；(2) strawberry is squeezed the juice, adds white sugar, butylated hydroxy anisole, citric acid, yogurt and be well mixed；(3) mixture prepared by step (1) and step (2) is well mixed, adds surplus stock, stir；(4) high-temperature short-time sterilization is carried out to mixture prepared by step (3), the strawberry flavor dilute cream is made.
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| CN201710773876.3A CN107494748A (en) | 2017-08-31 | 2017-08-31 | A kind of strawberry flavor dilute cream and preparation method thereof |
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| CN201710773876.3A CN107494748A (en) | 2017-08-31 | 2017-08-31 | A kind of strawberry flavor dilute cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568535A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production method |
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| CN114568535B (en) * | 2020-11-30 | 2023-08-22 | 内蒙古伊家好奶酪有限责任公司 | Cream and its production method |
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