CN107006618B - Animal and plant mixed acid-resistant cream and preparation method thereof - Google Patents
Animal and plant mixed acid-resistant cream and preparation method thereof Download PDFInfo
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- CN107006618B CN107006618B CN201710359124.2A CN201710359124A CN107006618B CN 107006618 B CN107006618 B CN 107006618B CN 201710359124 A CN201710359124 A CN 201710359124A CN 107006618 B CN107006618 B CN 107006618B
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- 239000001630 malic acid Substances 0.000 description 1
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- 239000003549 soybean oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses animal and plant mixed acid-resistant cream which is prepared from the following raw materials in parts by weight: 120-200 parts of vegetable oil, 0-200 parts of glucose, 0-200 parts of cane sugar, 0-200 parts of corn syrup, 0-50 parts of butter fat, 10-15 parts of a compound emulsifier, 0.1-5 parts of phosphate buffer salt, 0.1-2 parts of edible salt, 0-2 parts of edible essence and the balance of water, and the total amount is 1000 parts. The invention also discloses a preparation method of the animal and plant mixed acid-resistant cream. The animal and plant mixed cream has strong acid resistance, and can be mixed with various fruit juice, fruit paste, jam, yoghourt and other products 1:1, high whipping quantity, short whipping time, high stability, simple and convenient operation and the like.
Description
Technical Field
The invention relates to the technical field of cream products, in particular to animal and plant mixed acid-resistant cream and a preparation method thereof.
Background
Most cream products on the market at present have poor acid resistance, and cream and fruit paste, fruit paste and jam products are 1:1, the cream is foamed after being mixed, most of the cream cannot be foamed, the stability is poor, the cream structure is easy to become coarse, and the cream cannot be used continuously or stored overnight.
Disclosure of Invention
The invention aims to solve the technical problem of providing animal and plant mixed acid-resistant cream which has the unique flavor of animal fat, is convenient to use and can be mixed with acid products such as fruit juice, fruit paste, jam and yoghourt 1:1, beating after mixing or 1:1, has better stability and storability. The invention also provides a preparation method of the animal and plant mixed cream.
The technical problem to be solved by the invention is realized by the following technical scheme:
an animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 120-200 parts of vegetable oil, 0-200 parts of glucose, 0-200 parts of cane sugar, 0-200 parts of corn syrup, 0-50 parts of butter fat, 10-15 parts of a compound emulsifier, 0.1-5 parts of phosphate buffer salt, 0.1-2 parts of edible salt, 0-2 parts of edible essence and the balance of water, and the total amount is 1000 parts.
Further, the mixing weight ratio of the vegetable oil, the milk fat and the compound emulsifier is that the vegetable oil: cream: the compound emulsifier = (120-160): (10-30): (12-15).
Further, animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 160 parts of vegetable oil, 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total amount is 1000 parts.
Further, the compound emulsifier is composed of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monolaurate, lecithin and hydroxypropyl cellulose.
Further, in the compound emulsifier, the weight ratio of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose is (1-5): (1-3): (1-4): (1-2): (0-3): (1-4).
Further, in the compound emulsifier, the weight ratio of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose is 2: 2: 2: 1: 1: 4.
further, the vegetable oil is a highly hydrogenated vegetable oil and/or a partially hydrogenated vegetable oil.
Further, the vegetable oil is a highly hydrogenated vegetable oil or a partially hydrogenated vegetable oil. The extremely hydrogenated vegetable oil is one or a mixture of several of extremely hydrogenated soybean oil, extremely hydrogenated corn oil, extremely hydrogenated olive oil, extremely hydrogenated rapeseed oil, extremely hydrogenated palm oil, extremely hydrogenated cottonseed oil, extremely hydrogenated palm kernel oil and extremely hydrogenated coconut oil; the partially hydrogenated vegetable oil is one or more of partially hydrogenated soybean oil, partially hydrogenated corn oil, partially hydrogenated olive oil, partially hydrogenated rapeseed oil, partially hydrogenated palm oil, partially hydrogenated cottonseed oil, partially hydrogenated palm kernel oil and partially hydrogenated coconut oil.
The invention also provides a preparation method of the animal and plant mixed acid-resistant cream, which comprises the following steps:
s1: melting vegetable oil at 50-70 ℃ to form an oil phase A; mixing glucose, sucrose, corn syrup,
Mixing butter fat and water at 60-75 ℃ to form a water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the oil-water mixed emulsion D to form a mixed emulsion E.
S2: adding edible essence into the mixed emulsion E, and carrying out pasteurization at the temperature of 60-70 ℃ and the stirring speed of more than 120rpm/min for 20-30 min;
s3: homogenizing under 0.3-50 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
The invention has the following beneficial effects:
(1) when the plant oil and the milk fat are used as raw materials to prepare the mixed cream, the components exert effects to complement each other through the synergistic effect of the compound emulsifier, the defects of poor acid resistance of the animal and plant mixed cream, poor foamability, poor stability and poor flavor and taste when the animal and plant mixed cream is mixed with acidic substances such as fruit paste, jam and the like are overcome, and an animal and plant mixed homogeneous system with yoghourt fragrance, extremely strong acid resistance and good stability is formed.
(2) The animal and plant mixed acid-resistant cream disclosed by the invention is mixed with an acidic substance, and then is high in whipping foaming rate, short in whipping time, good in stability (refrigerated for 24 hours, and the structure is not obviously changed), strong in operation adaptability, good in taste, safe and sanitary.
(3) The inventor overcomes the defects of the prior art by strictly controlling and optimizing various parameters of the preparation process, and prepares the high-temperature stable animal and plant mixed acid-resistant cream with good natural cream fragrance.
(4) The animal and plant mixed acid-resistant cream can be widely applied to the fields of decorated cakes, mousse cakes, desserts and the like, and can be mixed with fruit juice, fruit paste, jam, yoghourt and the like for foaming.
Detailed Description
In the present invention, as the vegetable oil, sources such as: soybean oil, palm kernel oil, coconut oil, and the like. It may be a partially hydrogenated oil of these vegetable oils, or an extremely hydrogenated oil. These vegetable oils may be used alone or in combination of two or more. Also, in order for the cream of the present invention to have an enhanced milky taste, it is preferable to include cream, which can be identified as milk-derived cream such as: raw cheese and butter, also materials comprising cream-making oils obtained by processing these raw materials.
The sugars that can be used in cream are various, and commonly used sugars include sucrose, maltose, glucose, sugar alcohols, dextrin, and the like. The inventor of the invention tries and discovers through various researches that the sucrose, the glucose and the corn syrup are selected for compounding, the sucrose and the glucose can provide sweet taste and body in cream, and the corn syrup has low glucose equivalent and high polymeric substance, and can provide extra viscosity for the cream; by properly changing the proportion of the sucrose, the glucose and the corn syrup, the fineness and the stiffness of the cream foam can be obviously improved, the cream taste can be mellow, and the whipping property of the cream can be improved.
When an acidic substance such as a fruit paste, fruit puree, or jam is added to the animal and vegetable mixed cream, the acidic substance causes aggregation of protein contained in the mixed cream during mixing and whipping, resulting in emulsion breakdown and a decrease in whipping function, resulting in separation of water and oil, and thus poor stability. In view of the above problems, the present inventors have made various studies and attempts to find that the above problems can be solved by combining sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monolaurate, lecithin and hydroxypropyl cellulose as a compound emulsifier, and by properly varying the formula ratio of each component in the compound emulsifier and the formula ratio of the compound emulsifier to vegetable oil and milk fat.
Although each component is a common emulsifier in the field, the types of the emulsifiers are various, and besides the emulsifiers, a large number of other emulsifiers are provided, and the compounding of the emulsifiers is not reported in the prior art for solving the problems of poor acid resistance and poor stability of animal and vegetable mixed cream, the inventors specifically select sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose as the compounding emulsifier from a plurality of emulsifiers, unexpectedly solve the problems of poor foaming property and poor stability when the animal and vegetable mixed cream prepared from vegetable oil and milk fat is mixed and stirred with an acidic substance, an unexpected technical effect is achieved.
In addition, in cream having a low fat content, it is generally selected to add a food thickener (guar gum, carrageenan, microcrystalline cellulose, etc.) to the cream in order to increase the viscosity of the emulsion, stabilize air bubbles, and prevent the occurrence of syneresis during storage. Hydrophilic colloids such as guar gum, carrageenan and the like can react with and crosslink with protein, so that the solubility of the protein can be improved, and syneresis and protein precipitation can be prevented; the microcrystalline cellulose has no solid water effect, and is dispersed into colloid state and activated in the homogenizing process. The inventor of the invention tries to find out from many aspects that under the condition of not adding hydrophilic colloid such as guar gum, carrageenan and the like or microcrystalline cellulose, the vegetable oil, the milk fat and the compound emulsifier are compatible, and the functions are complemented and the synergy is realized by properly varying the formula composition and the proportion, so that the cream has extremely remarkable stability.
Examples of the acidic substance include: strawberry, blueberry, pineapple, passion fruit, orange, apple, white peach, yellow peach, grape, guava, papaya, melon, watermelon, grapefruit, lemon, mango, raspberry, lychee, apricot, grapefruit, orange, kiwi, fig, blackcurrant, acerola, dried plum, pear, or the like, or fruit juice, fruit juice concentrate, fruit puree, fruit sauce, jam, fruit paste, or organic acids such as adipic acid, citric acid, gluconic acid, malic acid, tartaric acid, acetic acid, lactic acid, carbonic acid, succinic acid, fumaric acid, phosphoric acid, or fermented foods such as yogurt, fermented milk, fermented fruit juice, wine, or beverages such as coffee.
The present invention will be described in detail with reference to examples, which are only preferred embodiments of the present invention and are not intended to limit the present invention.
Example 1
160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2: 2: 2: 1: 1: 4, mixing; the preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 60 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 70 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 65 deg.C and stirring speed of more than 120rpm/min for 25 min; homogenizing under 20 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 2
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 180 parts of vegetable oil (120 parts of extreme hydrogenated palm kernel oil and 60 parts of extreme hydrogenated palm oil), 180 parts of glucose, 50 parts of cane sugar, 10 parts of corn syrup, 20 parts of butter fat, 10 parts of compound emulsifier, 3 parts of phosphate buffer salt, 1 part of edible salt, 2 parts of edible essence and the balance of water, and adding the total amount of the components to 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 1: 1: 3: 2: 0: 3, mixing the components.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 50 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 60 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 60 ℃ and at a stirring speed of more than 120rpm/min for 20-30 min; homogenizing under 0.3 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 3
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 120 parts of vegetable oil (40 parts of partially hydrogenated soybean oil and 80 parts of extremely hydrogenated palm kernel oil), 150 parts of glucose, 100 parts of cane sugar, 10 parts of corn syrup, 10 parts of butter fat, 15 parts of compound emulsifier, 4 parts of phosphate buffer salt, 1 part of edible salt, 2 parts of edible essence and the balance of water, and adding the total amount of the components to 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 3: 1.5: 3: 1.5: 1: 4, mixing the components.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 70 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 75 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 70 ℃ and at a stirring speed of more than 120rpm/min for 20-30 min; homogenizing under 50 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 4
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 160 parts of vegetable oil (120 parts of hydrogenated palm kernel oil and 40 parts of partially hydrogenated coconut oil), 50 parts of glucose, 150 parts of sucrose, 50 parts of corn syrup, 15 parts of butter fat, 13.5 parts of compound emulsifier, 5 parts of phosphate buffer salt, 0.1 part of edible salt, 1 part of edible essence and the balance of water, and the total weight is 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 1.5: 2.5: 2: 1.5: 1: 5, mixing the components.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 60 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 60 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 60 deg.C and stirring speed of more than 120rpm/min for 30 min; homogenizing under 50 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 5
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 180 parts of vegetable oil (180 parts of extremely-hydrogenated palm kernel oil), 50 parts of cane sugar, 200 parts of corn syrup, 50 parts of milk fat, 15 parts of compound emulsifier, 3 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2.5: 2.5: 3: 2: 1: 4, mixing the components.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 60 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 65 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 65 deg.C and stirring speed of more than 120rpm/min for 25 min; homogenizing under 30 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 6
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 160 parts of (vegetable oil-polar hydrogenated palm oil), 200 parts of cane sugar, 10 parts of corn syrup, 10 parts of milk fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt, 1 part of edible essence and the balance of water, wherein the total amount of the components is 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate and hydroxypropyl cellulose according to a weight ratio of 2: 2: 3: 1.5: 3.5 mixing.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 70 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 75 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 65 deg.C and stirring speed of more than 120rpm/min for 20 min; homogenizing under 10 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Example 7
An animal and plant mixed acid-resistant cream is composed of the following raw materials in parts by weight: 200 parts of vegetable oil (100 parts of extremely hydrogenated palm oil and 100 parts of extremely hydrogenated coconut oil), 160 parts of glucose, 100 parts of corn syrup, 10 parts of compound emulsifier, 1 part of phosphate buffer salt, 0.1 part of edible salt, 1 part of edible essence and the balance of water, and adding the total amount to 1000 parts; wherein the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 1: 1: 1: 2: 1: 4, mixing the components.
The preparation method of the animal and plant mixed acid-resistant cream comprises the following steps:
(1) melting vegetable oil at 70 deg.C to form oil phase A; mixing glucose, sucrose, corn syrup, milk fat and water at 60 deg.C to form water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the water mixed emulsion D;
(2) adding edible essence into the oil-water mixed emulsion, and pasteurizing at 65 deg.C and stirring speed of more than 120rpm/min for 30 min; homogenizing under 15 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
Comparative example 1
The formula is as follows: 160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; wherein the compound emulsifier is prepared from sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2: 2: 1: 1: 3, mixing the components.
The preparation method is the same as that of example 1.
Comparative example 2
The formula is as follows: 160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; the compound emulsifier is prepared from sodium caseinate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2: 2: 1: 1: 3, mixing the components.
The preparation method is the same as that of example 1.
Comparative example 3
The formula is as follows: 160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monolaurate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2: 2: 1: 1: 3, mixing;
the preparation method is the same as that of example 1.
Comparative example 4
The formula is as follows: 160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose according to a weight ratio of 2: 2: 2: 1: 3, mixing;
the preparation method is the same as that of example 1.
Comparative example 5
The formula is as follows: 160 parts of vegetable oil (80 parts of extremely-hydrogenated palm kernel oil and 80 parts of partially-hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total weight is 1000 parts; the compound emulsifier is prepared from sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate and lecithin in a weight ratio of 2: 2: 2: 1:1, mixing;
the preparation method is the same as that of example 1.
The animal and plant mixed cream products prepared in examples 1 to 7 and comparative examples 1 to 5 and the animal and plant mixed cream disclosed in CN105475516A are respectively mixed with yoghurt according to the ratio of 600g to 600g (1:1) by taking a commercially available animal and plant mixed cream product as a control 1 and taking an animal and plant mixed cream disclosed in CN105475516A as a control 2, and the animal and plant mixed cream products and the controls 1 to 2 are whipped to carry out product performance tests, wherein the quality indexes mainly comprise: whipping lather rate, whipping time, room temperature stability, refrigerated overnight stability test results are given in the following table.
Whipping foamability: whipping foam yield was calculated according to the following formula: whipping foaming rate = mass of mixed liquid of same volume before whipping/mass of cream after whipping of same volume;
beating time: the machine is started to start timing, after stirring for 30 seconds at low speed, the soft peak of cream is the stirring end point, then stirring for 30 seconds at low speed, and the whole timing is the stirring time.
Stability at room temperature: the whipped mixed cream is placed at room temperature (20-25 ℃) and observed, and whether the cream becomes coarse, softens and has pores is observed every 10 minutes within 1 hour.
Refrigerated overnight stability: after placing the whipped mixed cream in a refrigerated cabinet (3-10 ℃) for 24 hours, observing whether the cream becomes coarse, softens, discharges water, and has surface cracks and air holes.
The above-mentioned embodiments only express the embodiments of the present invention, and the description is more specific and detailed, but not understood as the limitation of the patent scope of the present invention, but all the technical solutions obtained by using the equivalent substitution or the equivalent transformation should fall within the protection scope of the present invention.
Claims (5)
1. The animal and plant mixed acid-resistant cream is characterized by comprising the following raw materials in parts by weight: 160-200 parts of vegetable oil, 100-200 parts of glucose, 120-200 parts of cane sugar, 50-200 parts of corn syrup, 10-50 parts of butter fat, 12-15 parts of a compound emulsifier, 2-5 parts of phosphate buffer salt, 0.1-2 parts of edible salt, 0-2 parts of edible essence and the balance of water, and adding the balance to 1000 parts of water; the compound emulsifier is composed of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose; in the compound emulsifier, the weight ratio of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, lecithin and hydroxypropyl cellulose is (1-5): (1-3): (1-4): (1-2): (0-3): (1-4); the mixing weight ratio of the vegetable oil, the milk fat and the compound emulsifier is that the vegetable oil: cream: the compound emulsifier = (120-160): (10-30): (12-15).
2. The animal and plant mixed acid-resistant cream as claimed in claim 1, wherein the animal and plant mixed acid-resistant cream is prepared from the following raw materials in parts by weight: 160 parts of vegetable oil, 100 parts of glucose, 120 parts of cane sugar, 50 parts of corn syrup, 10 parts of butter fat, 12 parts of compound emulsifier, 2 parts of phosphate buffer salt, 0.1 part of edible salt and the balance of water, and the total amount is 1000 parts.
3. The animal and vegetable mixed acid-resistant cream according to claim 1, wherein the weight ratio of sodium caseinate, sucrose ester, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin and hydroxypropyl cellulose in the compound emulsifier is 2: 2: 2: 1: 1: 4.
4. the animal and vegetable mixed acid resistant cream according to claim 1, wherein the vegetable oil is a highly hydrogenated vegetable oil and/or a partially hydrogenated vegetable oil.
5. The method for preparing acid resistant cream mixed with animal and plant according to any one of claims 1 to 4, comprising the steps of:
s1: melting vegetable oil at 50-70 ℃ to form an oil phase A; mixing glucose, sucrose, corn syrup, butter fat and water at 60-75 ℃ to form a water phase B; adding the compound emulsifier into the water phase B, and uniformly mixing to form a water phase C; uniformly mixing the oil phase A and the water phase C to form an oil-water mixed emulsion D; adding phosphate buffer salt and edible salt into the oil-water mixed emulsion D to form mixed emulsion E;
s2: adding edible essence into the mixed emulsion E, and carrying out pasteurization at the temperature of 60-70 ℃ and the stirring speed of more than 120rpm for 20-30 min;
s3: homogenizing under 0.3-50 MPa; cooling the emulsion to below 5 ℃ by passing the emulsion through a plate heat exchanger or a tubular heat exchanger; canning to obtain the animal and plant mixed acid-resistant cream.
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| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN112655771A (en) * | 2020-12-14 | 2021-04-16 | 广泽乳业有限公司 | Animal and plant mixed cheese cream stored at normal temperature and preparation method thereof |
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| JP3272511B2 (en) * | 1993-09-20 | 2002-04-08 | 明治乳業株式会社 | Fresh cream emulsion having acid resistance and heat resistance and method for producing the same |
| JP3118155B2 (en) * | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | Whipping cream composition having low fat content, acid resistance and freezing resistance and method for producing the same |
| WO2006035543A1 (en) * | 2004-09-29 | 2006-04-06 | Fuji Oil Company, Limited | Oil-in-water type emulsion |
| JP4616824B2 (en) * | 2006-12-21 | 2011-01-19 | ミヨシ油脂株式会社 | Oil-in-water emulsion |
| CN103355418B (en) * | 2012-03-31 | 2015-07-15 | 上海海融食品工业有限公司 | Non-dairy cream of mixed milk fat and preparation method thereof |
| JP6227259B2 (en) * | 2013-03-04 | 2017-11-08 | 三栄源エフ・エフ・アイ株式会社 | Acid resistant cream |
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| JP6400891B2 (en) * | 2013-09-17 | 2018-10-03 | 三栄源エフ・エフ・アイ株式会社 | Neutral cream with acid resistance |
| CN103651942B (en) * | 2013-12-03 | 2016-01-20 | 天津德理达科技有限公司 | The preparation method of the rare cream of natural plants, plant dilute cream and defatted vegetable protein matter powder |
| CN105580915A (en) * | 2014-11-07 | 2016-05-18 | 广东立高食品有限公司 | Low-fat high-fiber nondairy whipping cream and preparation method thereof |
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| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN105794988A (en) * | 2016-05-16 | 2016-07-27 | 佛山市立高食品有限公司 | Conditioning cream for egg tart pudding and application of conditioning cream |
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