CN117981801A

CN117981801A - Canned spray cream and preparation method thereof

Info

Publication number: CN117981801A
Application number: CN202211325469.3A
Authority: CN
Inventors: 向鑫玲; 曹凯; 刘瑶瑶; 龚瑞; 王玉玮; 张颖; 李勇
Original assignee: Inner Mongolia Yijiahao Cheese Co ltd
Current assignee: Inner Mongolia Yijiahao Cheese Co ltd
Priority date: 2022-10-27
Filing date: 2022-10-27
Publication date: 2024-05-07

Abstract

The present invention provides a canned spray cream and a preparation method thereof, which comprises the following raw materials: 50-70wt.% of cream; 18-40wt.% of raw milk; 0-15wt.% of syrup; 0.1-0.8wt.% of emulsifier; 0.005-1wt.% of thickener; nitrous oxide gas, the aeration amount of which is 11-16g per 500g of spray cream; the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4.0%. The fat content in the spray cream of the present invention is only 20-25wt.%, and it still maintains good hardness and stability when preparing the snow top for 15min, while meeting the health needs of consumers, significantly reducing costs. In addition, when preparing the snow top, the spray cream of the present invention has a low number of hand-shaking times, high output, low residue, good operation convenience, and can increase the output rate and improve profits.

Description

Canned spray cream and preparation method thereof

Technical Field

The invention relates to the technical field of spray cream, in particular to canned spray cream and a preparation method thereof.

Background

In recent years, milk tea and the like are becoming one of the favorite beverages of young people, and meanwhile, the fashion of the current beverage is also introduced. Among them, the new tea beverages such as the flavored snow top tea and the fruit milk cover tea are popular in the market due to mellow taste and rich mouthfeel, and are sought after by consumers.

The light cream product is a necessary raw material for making novel tea beverages such as snow tops and milk covers, a large amount of light cream is needed to be added when the snow tops are made in order to ensure the stable form of the snow tops, the light cream sold in a store at present is used for making the snow tops, the fat content of the light cream is about 35%, but the high fat content of the light cream also increases the worry of consumers on health. However, when the fat content in the snow roof is low, the stability of the product is greatly affected, the problems of insufficient hardness, easy hydration and collapse of the snow roof and the like occur, more gas is usually required to be filled for improving the stability of the snow roof, and the time for beating is increased, so that the requirement of quick manufacture of a store cannot be met.

Therefore, developing a low-fat and stable whipped cream product which meets the practical application requirements has great market value.

Disclosure of Invention

Aiming at the technical problems, the invention provides the canned spray cream and the preparation method thereof, wherein the fat content of the spray cream is only 20-25 wt.%, and the spray cream still keeps better hardness and stability when being used for preparing the snow top for 15min.

In order to solve the technical problems, the invention adopts the following technical scheme:

in a first aspect, the present invention provides a canned spray cream comprising the following raw materials:

Nitrous oxide gas, the aeration amount of the nitrous oxide gas is 11-16g of aeration in every 500g of spray cream;

wherein the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4.0%.

Further, the syrup includes: at least one of flavor syrup, high fructose syrup and sucrose syrup; the syrup has a concentration of 70wt.% or more.

Further, the emulsifier comprises at least one of a mono-diglyceride fatty acid ester and a lactic acid fatty acid glyceride.

Further, the amount of the mono-, di-glycerol fatty acid ester is 0.1 to 0.3wt.%;

the amount of the lactic acid fatty acid glyceride is 0.1-0.5wt.%.

Further, the thickener comprises at least one of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan, locust bean gum and sodium alginate.

Further, the sodium carboxymethyl cellulose is used in an amount of 0.075-0.4wt.%;

The microcrystalline cellulose is used in an amount of 0.075 to 0.4wt.%;

the consumption of the gellan gum is 0.01-0.05wt.%;

the carrageenan is used in an amount of 0.005-0.02wt.%;

the amount of locust bean gum is 0.02-0.1wt.%;

the sodium alginate is used in an amount of 0.01-0.1wt.%.

Further, the canned spray cream comprises the following raw materials:

Nitrous oxide gas, the aeration amount of the nitrous oxide gas is 11-16g of aeration in every 500g of spray cream.

In a second aspect, the present invention provides a method of preparing a canned spray cream as described above, the method comprising:

Taking 10-20wt.% of raw cow milk, adding the emulsifying agent and the thickening agent into the raw cow milk, dissolving the raw cow milk in the raw cow milk, and mixing the raw cow milk to obtain a mixture A; mixing the rest raw milk and cream, adding the mixture A and syrup into the mixture, mixing, and performing pre-homogenization treatment to obtain a mixture B; and cooling, canning, aerating and sealing the mixture B to obtain the canned spray cream.

Further, heating 10-20wt.% raw milk to 65-75 ℃, adding the emulsifying agent and the thickening agent into the raw milk, dissolving the emulsifying agent and the thickening agent in the raw milk, and mixing to obtain a mixture A; and/or

The emulsifying agent and the thickening agent are dissolved in the raw milk and sheared for 15-20min; and/or

Mixing the rest raw milk and cream, heating to 55-75deg.C, adding the mixture A and syrup, mixing, and homogenizing to obtain mixture B; and/or

The conditions of the pre-homogenization treatment are as follows: homogenizing at 55-75deg.C under primary pressure of 10-70bar and secondary pressure of 1-20bar; and/or

The mixture B was cooled to 8-12 ℃.

Further, the mixture B is subjected to sterilization treatment after being sealed, wherein the sterilization treatment condition is that the sterilization is carried out for 15-30min at 85-95 ℃.

The technical scheme of the invention has the following beneficial effects:

The invention provides canned spray cream, which comprises the following raw materials: 50-70wt.% of cream; 20-40wt.% of raw cow milk; 0-15wt.% syrup; 0.1-0.8wt.% of an emulsifier; 0.005-1wt.% thickener; nitrous oxide gas, the aeration amount of the nitrous oxide gas is 11-16g of aeration in every 500g of spray cream; wherein the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4%.

According to the invention, through exploration of the aeration amount of nitrous oxide gas, the type and the amount of the emulsifier and the type and the amount of the thickener, the low-fat-content spray cream is obtained, the fat content in the spray cream is only 20-25 wt.%, and the spray cream still maintains good hardness and stability when being used for preparing snow tops for 15min, so that the requirements of consumers on health can be met, and the cost is remarkably reduced. In addition, the spray cream provided by the invention has the advantages of low hand shaking times, high yield, low residue and good operation convenience when being used for preparing snow tops, and can increase the yield and improve the profit.

Drawings

FIG. 1 is a photograph of the snow dome prepared in example 1 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 2 is a photograph of the snow dome prepared in example 2 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 3 is a photograph of the snow dome prepared in example 3 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 4 is a photograph of the snow dome prepared in example 4 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 5 is a photograph of the snow dome prepared in comparative example 1 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 6 is a photograph of the snow dome prepared in comparative example 2 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 7 is a photograph of the snow dome prepared in comparative example 3 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

FIG. 8 is a photograph of the snow dome prepared in comparative example 4 (wherein A is 0min at 25 ℃, B is 5min at 25 ℃, C is 10min at 25 ℃, D is 15min at 25 ℃);

Detailed Description

For a further understanding of the present invention, preferred embodiments of the invention are described below in conjunction with the examples, but it is to be understood that these descriptions are merely intended to illustrate further the features and advantages of the invention and are not limiting of the invention.

Nitrous oxide gas, the aeration amount of the nitrous oxide gas is 11-16g of aeration in every 500g of spray cream; wherein the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4.0%.

According to some embodiments of the invention, the syrup comprises: at least one of flavor syrup, high fructose syrup and sucrose syrup; the syrup has a concentration of 70wt.% or more.

According to some embodiments of the invention, the emulsifier comprises at least one of a mono-, di-and glyceryl lactate fatty acid ester.

According to some embodiments of the invention, the canned cream further comprises a can in which 50-70wt.% of the raw cream, 18-40wt.% of raw cow's milk, 0-15wt.% of syrup, 0.1-0.8wt.% of emulsifier, 0.005-1wt.% of thickener, and nitrous oxide gas are placed, the aeration amount of the nitrous oxide gas being 11-16g per 500g of spray cream.

Further, when the emulsifier is a mono-, di-or fatty acid ester, it is used in an amount of 0.1-0.3wt.%, such as 0.15wt.% of the mono-, di-or fatty acid ester; when the emulsifier is a lactic acid fatty acid glyceride, it is used in an amount of 0.1 to 0.5wt.%, such as 0.2wt.%.

According to some embodiments of the invention, the thickener comprises at least one of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan, locust bean gum, and sodium alginate.

Further, when the thickener is sodium carboxymethyl cellulose, it is used in an amount of 0.075 to 0.4wt.%; when the thickener is microcrystalline cellulose, it is used in an amount of 0.075 to 0.4wt.%; when the thickener is gellan gum, the amount thereof is 0.01-0.05wt.%; when the thickener is carrageenan, the amount thereof is 0.005-0.02wt.%; when the thickener is locust bean gum, the amount thereof is 0.02-0.1wt.%; when the thickener is sodium alginate, the amount is 0.01-0.1wt.%.

Aiming at the problems of high fat content, poor snow top stability and easy collapse and hydration in the prior art, the invention provides canned spray cream, which comprises the following raw materials: 50-70wt.% of cream; 18-40wt.% raw cow milk; 0-15wt.% syrup; 0.1-0.8wt.% of an emulsifier; 0.005-1wt.% thickener; nitrous oxide gas, the aeration amount of the nitrous oxide gas is 11-16g of aeration in every 500g of spray cream; wherein the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4.0%. . According to the invention, through exploration of the aeration amount of nitrous oxide gas, the type and the amount of an emulsifier and the type and the amount of a thickener, the low-fat-content spray cream is obtained, the fat content of the spray cream is only 20-25 wt.%, and the spray cream still maintains good hardness and stability when being used for preparing snow tops for 15min, so that the spray cream can meet the requirements of consumers in health and simultaneously remarkably reduce the cost. In addition, the spray cream provided by the invention has the advantages of low hand shaking times, high yield, low residue and good operation convenience when being used for preparing snow tops, and can increase the yield and improve the profit.

According to some embodiments of the invention, the canned spray cream comprises the following raw materials:

According to some embodiments of the invention, 10-20wt.% raw milk is heated to 65-75 ℃, the emulsifier and thickener are added to the raw milk to dissolve in the raw milk and mixed to obtain a mixture A; and/or

The conditions of the pre-homogenization treatment are as follows: homogenizing at 55-75deg.C under primary pressure of 10-70bar and secondary pressure of 1-20bar; and/or cooling the mixture B to 8-12 ℃.

The invention also creatively provides a preparation method of the canned spray cream, which specifically comprises the following steps:

(1) Melting: heating 10-20wt.% raw milk to 65-75deg.C, dissolving emulsifier and thickener therein, and high-shearing to obtain mixture A; wherein the rotating speed of the high-shear material is 4000 rpm-6000 rpm;

(2) Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 55-75deg.C, mixing with the mixture A and syrup, and homogenizing to obtain mixture B (the conditions of pre-homogenizing are 55-75deg.C, primary pressure 10-70bar and secondary pressure 1-20 bar);

(3) And (3) cooling: cooling the mixture B to 8-12 ℃;

(4) And (3) filling: quantitatively filling the materials cooled in the step 3 into a tank (500 g/bottle), and capping;

(5) And (3) inflating and sealing: quantitatively filling 11g of nitrous oxide gas into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

(6) Placing the sealed cans in the step 5 in order, and placing the cans in a sterilizing kettle for sterilizing for 15-30min at 85-95 ℃;

(7) Cooling and storing: and (3) cooling the sterilized pot in the step (6) by air cooling, cooling to 2-8 ℃, and refrigerating for storage.

The invention is further illustrated by the following examples.

The model of the homogenizer used in the examples and comparative examples below was German APV-2000.

Example 1

A. Formulation of

1. Raw materials: 60wt.% of fresh cream, 29.54wt.% of raw milk and 10wt.% of flavor syrup;

2. emulsifying agent: 0.15wt.% of a mono-, di-glycerol fatty acid ester;

3. and (3) a thickening agent: 0.01wt.% carrageenan, 0.03wt.% sodium carboxymethylcellulose, 0.27 wt wt.% microcrystalline cellulose;

b. Process for producing a solid-state image sensor

1. Melting: heating 15wt.% raw milk to 70 ℃, dissolving an emulsifier and a thickener in the raw milk, and melting the raw milk at a high shear of 5000rpm for 15min to obtain a mixture A1;

2. Mixing and homogenizing: heating the rest raw milk and cream to 70deg.C, mixing with mixture A1 and flavor syrup, stirring at 200rpm for 10min, homogenizing (70 deg.C, primary pressure 60bar and secondary pressure 10 bar) to obtain mixture B1;

3. and (3) cooling: cooling the mixture B1 to8 ℃;

4. and (3) filling: quantitatively filling the materials cooled in the step 3 into a tank (500 g/bottle), and capping;

5. and (3) inflating and sealing: quantitatively filling 11g of nitrous oxide gas into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

6. Sterilizing: placing the sealed cans in the step 5 in order, placing the cans in a sterilizing kettle, and sterilizing at 90 ℃ for 20min;

7. Cooling and storing: and (3) cooling the sterilized pot in the step (6) by air cooling, cooling to 2-8 ℃, and refrigerating for storage.

Example 2:

a. Formulation of

1. Raw materials: 65wt.% of fresh cream, 24.742wt.% of raw milk and 10wt.% of flavor syrup;

2. Emulsifying agent: 0.2wt.% of a fatty acid glyceride of lactic acid;

3. and (3) a thickening agent: 0.008wt.% carrageenan, 0.05wt.% locust bean gum;

b. Process for producing a solid-state image sensor

1. Melting: heating 18wt.% raw milk to 75 ℃, dissolving an emulsifier and a thickener in the raw milk, and carrying out high-shear material melting for 20min to obtain a mixture A2;

2. Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 70 ℃, mixing the milk and cream with the mixture A2 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 70 ℃, primary pressure: 50bar; secondary pressure: 15 bar) to obtain a mixture B2;

3. and (3) cooling: cooling the mixture B2 to8 ℃;

5. And (3) inflating and sealing: quantitatively filling 16g of nitrous oxide gas into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

6. sterilizing: placing the sealed cans in the step 5 in order, placing the cans in a sterilizing kettle, and sterilizing for 20min at 85 ℃;

Example 3

A. Formulation of

1. Raw materials: 55wt.% of fresh cream, 34.662wt.% of raw milk and 10wt.% of flavor syrup;

2. emulsifying agent: 0.15wt.% of mono-, di-and diglycerides, 0.15wt.% of fatty acid glycerides;

3. And (3) a thickening agent: 0.008wt.% carrageenan, 0.03wt.% sodium alginate;

b. Process for producing a solid-state image sensor

1. Melting: heating 20wt.% raw milk to 65 ℃, dissolving an emulsifier and a thickener therein, and high-shearing the material for 15min to obtain a mixture A3;

2. mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 70 ℃, mixing the milk and cream with the mixture A3 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 65 ℃, primary pressure: 55bar; secondary pressure: 20 bar) to obtain a mixture B3;

3. And (3) cooling: cooling the mixture B3 to8 ℃;

5. And (3) inflating and sealing: quantitatively filling 14g of nitrous oxide gas into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

6. sterilizing: placing the sealed cans in the step 5 in order, placing the cans in a sterilizing kettle, and sterilizing for 30min at 95 ℃;

Example 4

A. Formulation of

1. Raw materials: 70wt.% of fresh cream, 19.83wt.% of raw milk and 10wt.% of flavor syrup;

2. emulsifying agent: 0.05wt.% of mono-, di-and diglycerides, 0.1wt.% of fatty acid glycerides;

3. and (3) a thickening agent: 0.02wt.% gellan gum;

b. Process for producing a solid-state image sensor

1. Melting: heating 15wt.% raw milk to 65 ℃, dissolving an emulsifier and a thickener in the raw milk, and carrying out high-shear material melting for 18min to obtain a mixture A4;

2. Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 65 ℃, mixing the milk and cream with the mixture A4 and the flavor syrup, stirring the mixture for 10 minutes at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 65 ℃, primary pressure: 40bar; secondary pressure: 10 bar) to obtain a mixture B4;

3. and (3) cooling: cooling the mixture B4 to8 ℃;

5. And (3) inflating and sealing: quantitatively filling 12g of nitrous oxide gas into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

6. sterilizing: placing the sealed cans in the step 5 in order, placing the cans in a sterilizing kettle, and sterilizing for 15min at 85 ℃;

7. cooling and storing: and (3) air cooling the sterilized pot in the step (6), cooling to 2-8 ℃, and refrigerating for storage.

Comparative example 1

A. Formulation of

1. Raw materials: 60wt.% of fresh cream, 29.49wt.% of raw cow milk, 10wt.% of flavor syrup;

2. emulsifying agent: sucrose ester 0.2wt.%;

b. Process for producing a solid-state image sensor

1. Melting: heating 15wt.% raw milk to 70 ℃, dissolving an emulsifier and a thickener in the raw milk, and carrying out high-shear material melting for 15min to obtain a mixture A5;

2. Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 70 ℃, mixing the milk and cream with the mixture A5 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 70 ℃, primary pressure: 60bar; secondary pressure: 10 bar) to obtain a mixture B5;

3. and (3) cooling: cooling the mixture B5 to8 ℃;

Comparative example 2

A. Formulation of

2. Emulsifying agent: 0.2wt.% of a fatty acid glyceride of lactic acid;

3. and (3) a thickening agent: 0.008wt.% carrageenan, 0.05wt.% locust bean gum;

b. Process for producing a solid-state image sensor

1. Melting: heating 18wt.% raw milk to 75 ℃, dissolving an emulsifier and a thickener in the raw milk, and carrying out high-shear material melting for 20min to obtain a mixture A6;

2. Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 70 ℃, mixing the milk and cream with the mixture A6 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 70 ℃, primary pressure: 50bar; secondary pressure: 15 bar) to obtain a mixture B6;

3. And (3) cooling: cooling the mixture B6 to8 ℃;

5. and (3) inflating and sealing: quantitatively filling nitrous oxide gas 10g into the pot in the step 4, sealing, and covering the decorative heads and the outer cover;

Comparative example 3

A. Formulation of

2. Emulsifying agent: 0.2wt.% of a fatty acid glyceride of lactic acid;

3. and (3) a thickening agent: 0.008wt.% carrageenan, 0.05wt.% locust bean gum;

b. Process for producing a solid-state image sensor

1. Melting: heating 18wt.% raw milk to 75 ℃, dissolving an emulsifier and a thickener in the raw milk, and carrying out high-shear material melting for 20min to obtain a mixture A7;

2. Mixing and homogenizing: heating the residual Yu Shengniu milk and cream to 70 ℃, mixing the milk and cream with the mixture A7 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 70 ℃, primary pressure: 50bar; secondary pressure: 15 bar) to obtain a mixture B7;

3. and (3) cooling: cooling the mixture B7 to8 ℃;

4. filling and sealing: quantitatively filling the materials cooled in the step 3 into a tank (500 g/bottle), and sealing by adding a cover;

5. Sterilizing: placing the sealed cans in the step 4 in order, placing the cans in a sterilizing kettle, and sterilizing for 20min at 85 ℃;

6. Cooling and storing: cooling the sterilized pot in the step 5 to 2-8 ℃ by air cooling, and refrigerating for storage;

7. And (3) inflation: in this comparative example, the tank was not inflated, but was re-inflated at the time of preparation of the snow dome. The specific inflation method for preparing the snow roof comprises the following steps: 1 bottle of light cream product is taken and poured into a butter gun, a decorating nozzle is installed, the upper cover of the butter gun is screwed, a gas bottle is filled in a bullet bin, 16g of nitrous oxide gas is filled in the bullet bin, and the bullet bin is screwed.

Comparative example 4

A. Formulation of

1. Raw materials: 85wt.% of fresh cream, 4.662wt.% of raw milk and 10wt.% of flavor syrup;

3. And (3) a thickening agent: 0.008wt.% carrageenan, 0.03wt.% sodium alginate;

b. Process for producing a solid-state image sensor

1. Melting: heating whole raw milk to 65 ℃, dissolving an emulsifying agent and a thickening agent in the raw milk, and carrying out high-shear material melting for 15min to obtain a mixture A8;

2. Mixing and homogenizing: heating the rest of the cream to 65 ℃, mixing the rest of the cream with the mixture A8 and the flavor syrup, stirring the mixture for 10min at 200rpm by using a stirrer to uniformly mix the mixture, and carrying out pre-homogenization treatment (homogenization condition: 65 ℃, primary pressure: 55bar; secondary pressure: 20 bar) to obtain a mixture B8;

3. And (3) cooling: cooling the mixture B8 to 8 ℃;

Test item and description

A. Sensory testing: and observing the fat floating, water separation and fluidity of the product.

B. Application test: test items and test methods are shown in table 1.

TABLE 1

Test results

1. Sensory and fat content results: the test results are shown in Table 2.

TABLE 2

Experimental group	Fat floating up	Water evolution	Fluidity of the product	Fat content%
					Example 1	Without any means for	Without any means for	Normal state	22.8％
Example 2	Without any means for	Without any means for	Normal state	23.4％
					Example 3	Without any means for	Without any means for	Normal state	21.3％
Example 4	Without any means for	Without any means for	Normal state	24.6％
					Comparative example 1	Slight	Slight	Slightly worse	22.8％
Comparative example 2	Without any means for	Without any means for	Normal state	23.4％
					Comparative example 3	Without any means for	Without any means for	Normal state	23.4％
Comparative example 4	Slight	Without any means for	Normal state	35.1％

The criteria for flowability in table 2 are: the sample was poured into a beaker and the state of fluidity during the pouring of the sample was observed. Normal: smooth flowing, no flocculation and caking phenomenon and no accumulation feeling; slightly worse: has fluidity, is piled up, and has high viscosity.

The fat content in table 2 was tested using the method in the determination of fat in GB 5009.6 food.

Analysis of test results:

(1) The above embodiments can ensure the normal sensory state of the shelf life of the sample, have better fluidity, and have no phenomena of fat floating and water separation.

(2) Comparative example 1 and comparative example 1: different emulsion stabilizing systems have larger influence on the sensory state of the sample, the fat floating and water separation of the comparative sample 1 in shelf life are obvious compared with the sample in the example 1, and the fluidity is inferior to the sample in the example 1. The emulsion stabilizing system provided by the invention can realize the sensory stability of the sample within the shelf life.

(3) Comparative example 2 and comparative examples 2, 3: the example 2 and the comparative examples 2 and 3 have normal sensory states, and the addition amount of nitrous oxide gas in the example 2 is obviously higher than that in the comparative example 2, which indicates that the sample can still ensure the stability of shelf life by adding higher gas content under the emulsification stabilizing system and sterilization condition of the invention. Whereas example 2 is different from comparative example 3 in the stage of nitrous oxide gas addition, it is shown that the pre-addition of gas does not affect the organoleptic stability of the sample shelf life under the emulsion stabilizing system and sterilization conditions of the present invention.

(4) Comparative example 3 and comparative example 4: comparative example 4 has a higher fat content than the sample of example 3, and comparative example 4 shows a slight fat lifting phenomenon, which indicates that the fat lifting phenomenon is easy to occur in the shelf life of the sample with higher fat content under the emulsion stabilizing system of the invention.

2. Snow top application test (room temperature 25 ℃ placement): the test results are shown in Table 3.

TABLE 3 Table 3

Sample/status	Number of shaking times	Number of leaves (number of leaves)	Residual quantity (g)
				Example 1	15	12	12.8
Example 2	17	12	11.7
				Example 3	20	12	15.4
Example 4	18	12	14.9
				Comparative example 1	25	10	87.7
Comparative example 2	43	9	114.6
				Comparative example 3	35	10	93.4
Comparative example 4	19	12	16.7

Analysis of test results with reference to figures 1 to 8:

(1) Under the condition that the samples of the examples are placed at room temperature (25 ℃), the snow tops have clearer patterns and lines than the comparative examples in different placing time, and the surfaces are dry and comfortable, and have no obvious water-like and melting phenomena. And the example is obviously less than the hand shaking frequency of the comparative example, and is convenient for operation. The number of the products is high, the residual quantity is small, the yield can be increased, and the profit can be improved.

(2) Comparative example 1 and comparative example 1: the emulsion stabilizing system in example 1 can provide better snow top stability, has lower hand shaking times, is easy to aerate and send out, has high yield and low residual quantity, and has no water at the tail end.

(3) Comparative example 2 and comparative examples 2, 3: the nitrous oxide gas content in example 2 can meet the actual operation requirement, the number of times of hand shaking is obviously reduced, and the product is high, the residue is low, and the stability is good. Comparative example 2 has low gas content, lowest yield, and high hand frequency and tail residue. Comparative example 3 was aerated before use, the yield was lower than that of example 2, and the number of hand-shaking and tail end residue were higher than those of example 2.

(4) Comparative example 3 and comparative example 4: the sample fat content referred to in example 3 was significantly lower than that of the comparative example, and was able to provide the same yield and stability as the high fat content sample, with less hand-shake times and residual amounts.

3. Hardness test results (25 ℃ C. At room temperature): the test results are shown in Table 4.

TABLE 4 Table 4

Analysis of test results:

(1) The hardness of each example sample was higher than that of the comparative example sample under the condition of standing at room temperature (25 ℃) for different standing times. It can be seen that the snow top stability produced by the various embodiments of the present invention is higher than that of the comparative example.

(2) Comparative example 1 and comparative example 1: the emulsion stabilizing system referred to in example 1 provides higher whipping hardness and better stability.

(3) Comparative example 2 and comparative examples 2, 3: the nitrous oxide gas content referred to in example 2 provides a higher hardness and better stability without affecting the organoleptic stability of the sample shelf life. Compared with the inflation mode before use, the inflation device is convenient to operate, higher in hardness and better in stability.

(4) Comparative example 3 and comparative example 4: the sample fat content referred to in example 3 is significantly lower than that of comparative example 4, providing a snow top hardness similar to that of the high fat content sample, while meeting the health needs of the consumer, and at the same time significantly reducing costs.

Unless defined otherwise, technical or scientific terms used herein should be given the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs. The terms "first," "second," and the like, as used herein, do not denote any order, quantity, or importance, but rather are used to distinguish one element from another. The terms "connected" or "connected," and the like, are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "upper", "lower", "left", "right", etc. are used merely to indicate a relative positional relationship, which changes accordingly when the absolute position of the object to be described changes.

While the foregoing is directed to the preferred embodiments of the present invention, it will be appreciated by those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the present invention.

Claims

1. A canned spray cream, characterized in that it comprises the following raw materials:

Nitrous oxide gas, wherein the amount of the nitrous oxide gas is 11-16 g per 500 g of the spray cream;

Wherein, the fat content of the cream is 24-40%, and the fat content of the raw milk is 3.2-4.0%.

2. The canned spray cream according to claim 1, characterized in that the syrup comprises: at least one of flavor syrup, fructose syrup, and sucrose syrup;

The concentration of the syrup is above 70 wt.%.

3. The canned spray cream according to claim 1, characterized in that the emulsifier comprises at least one of monoglycerol fatty acid esters, diglycerol fatty acid esters and lactic acid fatty acid glycerides.

4. The canned spray cream according to claim 3, characterized in that the amount of the mono- and di-glycerol fatty acid esters is 0.1-0.3 wt.%;

The amount of the lactic acid fatty acid glyceride is 0.1-0.5 wt.%.

5. The canned spray cream according to claim 1, characterized in that the thickener comprises at least one of sodium carboxymethyl cellulose, microcrystalline cellulose, gellan gum, carrageenan, locust bean gum and sodium alginate.

6. The canned spray cream according to claim 5, characterized in that the amount of sodium carboxymethyl cellulose is 0.075-0.4wt.%;

The amount of microcrystalline cellulose is 0.075-0.4wt.%;

The amount of gellan gum used is 0.01-0.05wt.%;

The amount of carrageenan used is 0.005-0.02wt.%;

The locust bean gum is used in an amount of 0.02-0.1wt.%;

The amount of sodium alginate used is 0.01-0.1wt.%.

7. The canned spray cream according to claim 1, characterized in that it comprises the following raw materials:

The nitrous oxide gas has an aeration amount of 11-16 g per 500 g of the spray cream.

8. The method for preparing canned spray cream according to any one of claims 1 to 7, characterized in that the preparation method comprises:

10-20wt.% of raw milk is taken, and the emulsifier and thickener are added thereto to dissolve in the raw milk and mixed to obtain a mixture A; the remaining raw milk and cream are mixed, and the mixture A and syrup are added thereto to mix and pre-homogenize to obtain a mixture B; the mixture B is cooled, canned, aerated and sealed to obtain the canned spray cream.

9. The preparation method according to claim 8, characterized in that 10-20 wt.% of raw milk is heated to 65-75°C, the emulsifier and thickener are added thereto, dissolved in the raw milk and mixed to obtain a mixture A; and/or

The emulsifier and thickener are dissolved in the raw milk and sheared for 15-20 minutes; and/or

The remaining raw milk and cream are mixed and heated to 55-75° C., and the mixture A and syrup are added thereto, mixed and pre-homogenized to obtain a mixture B; and/or

The conditions of the pre-homogenization treatment are: homogenization temperature of 55-75°C, primary pressure of 10-70 bar, secondary pressure of 1-20 bar; and/or

The mixture B was cooled to 8-12°C.

10. The preparation method according to claim 8, characterized in that the mixture B needs to be sterilized after being sealed, and the sterilization conditions are 85-95°C for 15-30 minutes.