CN101301009A - Mixed unsalted butter and producing method thereof - Google Patents
Mixed unsalted butter and producing method thereof Download PDFInfo
- Publication number
- CN101301009A CN101301009A CNA2008101263530A CN200810126353A CN101301009A CN 101301009 A CN101301009 A CN 101301009A CN A2008101263530 A CNA2008101263530 A CN A2008101263530A CN 200810126353 A CN200810126353 A CN 200810126353A CN 101301009 A CN101301009 A CN 101301009A
- Authority
- CN
- China
- Prior art keywords
- milk
- vitamin
- unsalted butter
- mixed
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The present invention discloses a whipping unsalted cream and a production process thereof, the stirred unsalted butter of the invention contains the following components in 100g of raw material: 80 to 98g of unsalted butter, 0. 5 to 19g of milk, 0. 1 to 0. 8g of emulsifier, 0. 1 to 0. 8g of stabilizer, 0. 0 to 0. 1g of pigment, 0. 0 to 0. 05g of preservative and balance of water, preferably, nutrition enhancer is added. The production process includes the following steps of raw milk acceptance, the separation of unsalted butter, the addition of milk, emulsifier, stabilizing agent, pigment and preservative, pasteurization, UHT sterilization, homogenization, cooling, on line addition of nutrition enhancer in sterile environment and packaging. The product of the invention has smooth taste, high whipped topping, rich nutrient and long collapse period, and the shelf life is prolonged by the adoption of UHT sterilization and aseptic package and on line addition of nutrition energizing agent.
Description
Technical field
The present invention relates to a kind of cream and production method thereof, particularly a kind of mixed unsalted butter and production method thereof belong to the dairy technology field.
Background technology
Whipping cream (cream) is by the fatty part of separating in the raw milk, can obtain the whipping cream of different fat contents by fractionation of fatty from cow's milk and on-fat milk solid.Whipping cream is a kind of taste compound, and it can give the food delicious food, and as dessert, cake and some chocolates, it also can be used in some beverages, for example coffee and milk flavor sweet wine.The viscosity of whipping cream, denseness and functional characteristic all change with fat content to some extent as the property beaten, and its characteristic is different because of processing method.The whipping cream product mainly contains following several types, be respectively low fat whipping cream, coffee whipping cream, mixed unsalted butter, in high fat whipping cream, the whipping cream that condenses, high fat evaporated milk wet goods.
Dairy products are mainly producing the rich milk goods before China, and the separable butter oil that goes out is few after the standardization, and lactose, casein sales volume are little in addition.Therefore, the output of whipping cream is also lower.Owing to people increase day by day for the demand of product diversification, some low fat milk goods are developed in China at present, also provide abundant raw material for the butter oil series products.Because the raciness of whipping cream, be of high nutritive value, color is good again, add other food products to and can improve nutritive value of food, and give goods the good soft quality of organizing, be subjected to very much consumer's welcome.Therefore, whipping cream still is an indispensable kind in China's dairy products.Has market widely in China.
Whipping cream is carried out physics to be beaten, air is squeezed in the whipping cream system, fat globule accumulates on the interface of sky G﹠W, fat globule on the interface breaks then, if exist enough hard fats on the interface, then these hard fats couple together fat globule as bridge, can form fixing space structure.Whipping cream is referred to as Whipped cream (whipped cream) through beating the solid product of sneaking into " snow mountain " sample that forms behind enough air.Be referred to as to whip and beat whipping cream (mixed unsalted butter) to make raw material whipping cream that this dairy products use.Mixed unsalted butter occupies very big proportion in the consumption of whipping cream, product is applied in cake, fruit, senior bread, the cake as facing material, whipped toppings, sandwich filling material.Also can be used in and make fragrant sliding delicious western-style food dip, thick soup, dessert and coffee.The whipping cream product has development space widely in China from now on.
Summary of the invention
The purpose of this invention is to provide a kind of mixed unsalted butter and production method thereof.
A kind of mixed unsalted butter provided by the invention, every 100g raw material comprises the component of following weight: (whipping cream 80-98g, cow's milk 0.5-19g, emulsifying agent 0.1-0.8g, stabilizing agent 0.1-0.8g pigment 0.0-0.1g, anticorrisive agent 0.0-0.05g, all the other waters are supplied 100g.
Among the present invention, described emulsifying agent is selected from one or more combination of single diglyceride, soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate, be preferably: single diglyceride and soybean lecithin are pressed (7-10): 1 weight ratio mixing or starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate are pressed (6-9): (1-3) composition of Hun Heing, preferred addition are that every 100g raw material adds 0.2-0.5g.
Among the present invention, described stabilizing agent is selected from one or more combination of converted starch (comprising cassava, modified potato starch), melon glue, xanthans, carragheen, hydroxypropyl PASELLI EASYGEL, CMC and its esters, microcrystalline cellulose, Quadrafos, calcium chloride, be preferably microcrystalline cellulose, CMC by 4-8: 4 weight ratio or melon glue, xanthans, carragheen weight ratio are by (1-2): 1: (1-3) composition of Hun Heing, preferred addition are every 100g raw material interpolation 0.2-0.5g
Among the present invention, described pigment is selected from that beta carotene, turmeric, At are appropriate, one or more combination of annatto, be preferably turmeric and beta carotene by (1-3): 1 weight ratio or turmeric, At are appropriate, annatto is by (1-2): 1: (1-4) composition that mixes of weight ratio, preferred addition is that every 100g raw material adds 0.02-0.06g
Among the present invention, described anticorrisive agent is selected from one or more combination of potassium sorbate, Sodium Benzoate, BHA, BHT, TBHQ, vitamin E, be preferably TBHQ, potassium sorbate, Sodium Benzoate by 2: (1-3): the composition that 1 weight ratio is mixed, preferred addition are that every 100g raw material adds 0.005-0.015g
Among the present invention, go back nutrition fortifier in the described mixed unsalted butter, addition is that every 100g raw material adds 1.5IU-200IU, described nutrition fortifier is selected from one or more combination of acetate, palm acid alcohol, Cobastab, vitamin D, the vitamin E of vitamin A, beta carotene, vitamin A, be preferably the composition of vitamin A and vitamin E, wherein the vitamin A addition is that every 100g raw material adds 150IU, and vitamin E is that every 100g raw material adds 1.6IU.
The production method of mixed unsalted butter of the present invention comprises the steps:
1) examination of raw milk: make raw milk that whipping cream uses and be from healthy ox and only force down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
3) batching is added: add cow's milk, emulsifying agent, stabilizing agent, pigment, anticorrisive agent, nutrition fortifier (30-45 ℃, agitator speed is 1000rpm-3000rpm) in the whipping cream of step (2) gained, all materials are dissolved fully.
4) pasteurization (85-90 ℃, 10-15sec), purpose are to activate gemma and enzyme, so that kill gemma and deactivation enzyme in ultra high temperature short time sterilization (UHT) process, prolong the shelf-life of product.
5) UHT sterilization (138-143 ℃, 2-6sec), the purpose of UHT sterilization be suppress and kill may influential Ruzhong to the shelf life quality enzyme and microorganism.The UHT sterilization time is very short, and is very little to the vitamin influence of thermal sensitivity.
Among the present invention, preferably adopt immersion UHT sterilization.Immersion UHT sterilization is a kind of UHT sterilization mode that directly injects the steam in the material, this sterilization method firing rate is fast, to material nutrition destroy little, the continuous production time long, by vacuum outgas at the peculiar smell that except that the moisture of devaporation injectant material, can also remove in the material.
6) homogeneous 40-150bar: homogenizing temperature 65-80 ℃, the purpose of sterilization back homogeneous is to make the fat globule distribution in the product more even, increases the whipping rate in the product whipping bubbling process, increases stiffness and retention time.
7) be cooled to 5-25 ℃, purpose is to make product more stable, reduces the probability of growth of microorganism.
8) packing: adopt aseptic Tetra Pak, Kang Mei collation package.
Preferably, nutrition fortifier can adopt aseptic online interpolation: after cooling, material is squeezed in aseptic jar, more sterilized nutrition fortifier is joined in aseptic jar, slowly stir (150-300rpm 15-25min), carry out can behind the mixing fully.Can certainly be with the aseptic pipeline that adds to of sterilized nutrition fortifier.Aseptic online adding technique can keep the activity and the concentration of temperature-sensitive nutrition fortifier to greatest extent.
Product after the packing places in the normal temperature storehouse, regularly carries out finished product sampling insulation check.
Product of the present invention is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, has following advantage is arranged:
1) butter oil contains multiple aliphatic acid, and the content ratio of the water-soluble volatile fatty acid that contains of butter oil itself is high especially, it still is the owner that enriches of multiple liposoluble vitamins such as vitamin A, D, E, K, and these vitamins all are the indispensable key elements of beautiful appearance of keeping fit.
2) the present invention is by adding specific emulsifying agent, stabilizing agent and nutrition fortifier, when improving the overrun of product, improve hardness, deflection after the product play, when increasing product and subside needed time, after sterilization by aseptic online interpolation nutrition fortifier, the activity and the concentration that keep nutrition fortifier have to greatest extent improved the nutritive value of product.In addition, when using whipping cream to make wheaten food, soup class, coffee, large-area fat floating can not occur, large-area white condensation product can not appear in the culinary art article surface yet, makes the heat endurance of product in cooking process better.
3) aspect production technology, by increasing the pasteurization program, activated enzyme and gemma, make product in the UHT sterilization process, can more effectively kill gemma and deactivation enzyme, prolong the shelf-life of product and improve its stability.In the UHT sterilization process, adopt the immersion sterilization method, compare, reduced the boiling flavor of final products, improved the mouthfeel of product with tubular type UHT sterilization.
4) because the technology of pasteurization and UHT in the special selection of product stabilizing agent and emulsifying agent and the subsequent handling, guaranteed that product can be in the normal temperature accumulating, under the incomplete situation of cold chain system, the normal temperature transportation has more enlarged the scope of application of product except that reducing freight.
The specific embodiment
Embodiment 1
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.820t
Cow's milk: 0.175t
Single diglyceride: 0.002t
Carragheen, xanthans, melon glue, modified potato starch: amount to 0.002t, weight ratio 3: 1: 1: 0.5
Water 0.001t
The technological process of production:
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
(3) in the whipping cream of step (2) gained, add cow's milk, single diglyceride, carragheen, xanthans, melon glue, modified potato starch (30-45 ℃, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 10sec).
(5) UHT sterilization (135-143 ℃ of 2sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 5 ℃.
(8) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 30.5%, protein 1.87%, pH 6.65, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 2
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives should meet GB2760 and GB14880
Whipping cream: 0.980t
Cow's milk: 0.005t
Single diglyceride, soybean lecithin: amount to 0.008t (weight ratio 8: 2)
Microcrystalline cellulose, CMC and hydroxypropyl PASELLI EASYGEL: amount to 0.005t, weight ratio 2: 1: 1
TBHQ：0.0001t
Water 0.0019t
The technological process of production:
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
(3) add cow's milk, single diglyceride, soybean lecithin, microcrystalline cellulose, CMC, hydroxypropyl PASELLI EASYGEL, TBHQ (30-45 ℃, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 15sec).
(5) UHT sterilization (135-143 ℃ of 6sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 25 ℃.
(8) packing: aseptic Kang Meibao can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 38.8%, protein 1.95%, pH 6.75, total plate count≤10cfu/g, coliform group count≤10MPN/100g, do not detect pathogenic bacteria.
Embodiment 3
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives should meet GB2760 and GB14880
Whipping cream: 0.880t
Cow's milk: 0.103t
Single diglyceride, soybean lecithin, Sodium Caseinate: amount to 0.005t, weight ratio 7: 2: 1
Microcrystalline cellulose, CMC, Quadrafos, calcium chloride: amount to 0.003t, weight ratio 6: 3: 0.6: 0.4)
TBHQ, BHT, BHA: amount to 0.0003t, weight ratio 1: 1: 1
Beta carotene, turmeric: amount to 0.0005t, weight ratio 2: 1
Water 0.0082t
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16T °, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30-45 ℃ in cow's milk, single diglyceride, soybean lecithin, Sodium Caseinate, microcrystalline cellulose, CMC, Quadrafos, calcium chloride, TBHQ, BHT, BHA, beta carotene, turmeric, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 12sec).
(5) UHT sterilization (135-143 ℃ of 4sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 10 ℃.
(8) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 35.5%, protein 1.48%, pH 6.72, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 4
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.800t
Cow's milk: 0.185t
Soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS): amount to 0.003t, weight ratio 2: 3: 5
Carragheen, melon glue, Quadrafos, calcium chloride: amount to 0.003t, weight ratio 6: 3: 0.6: 0.4
Turmeric, At are appropriate: amount to 0.0004t, weight ratio 1: 1
Water 0.0086t
Vitamin A 1500000IU
Vitamin E 15000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add appropriate (30-45 ℃ of cow's milk, soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS), carragheen, melon glue, Quadrafos, calcium chloride, turmeric, At, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 14sec).
(5) UHT sterilization (135-143 ℃ of 4sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 15 ℃
(8) online aseptic interpolation nutrition fortifier.After cooling, material is squeezed in aseptic jar, more sterilized vitamin A and vitamin E are joined in aseptic jar, slowly stir (150-300rpm 20min), fully mixing.
(9) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milk yellow is glossy, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 32.5%, protein 1.29%, pH 6.69, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 5
Prescription (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.845t
Cow's milk: 0.126t
Single diglyceride, Sodium Caseinate: amount to 0.008t, weight ratio 9: 1
Sodium cellulose glycolate, microcrystalline cellulose, Quadrafos: amount to 0.004t, weight ratio 5: 4: 1
Annatto, turmeric: amount to 0.001t, weight ratio 2: 1
TBHQ, Sodium Benzoate, potassium sorbate: amount to 0.0002t, weight ratio 2: 1: 1
Water 0.0158t
Vitamin E 13000IU
Vitamin A 1400000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30-45 ℃ in cow's milk, single bisgallic acid glycerine, Sodium Caseinate, sodium cellulose glycolate, microcrystalline cellulose, Quadrafos, annatto, turmeric, TBHQ, Sodium Benzoate, potassium sorbate, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 11sec).
(5) UHT sterilization (135-143 ℃ of 5sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 20 ℃
(8) online aseptic interpolation nutrition fortifier.After cooling, material is squeezed in aseptic jar, more sterilized vitamin A and vitamin E are joined in aseptic jar, slowly stir (150-300rpm 15-25min), fully mixing.
(9) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 34.8%, protein 1.78%, pH 6.64, total plate count≤10cfu/g, coliform group count≤10MPN/100g, do not detect pathogenic bacteria.
Embodiment 6
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.885t
Cow's milk: 0.105t
Single diglyceride, soybean lecithin: amount to 0.003t, weight ratio 9: 1
Microcrystalline cellulose, sodium cellulose glycolate: amount to 0.002t, weight ratio 6: 4
Turmeric, beta carotene: amount to 0.0004t, weight ratio 2: 1
TBHQ, Sodium Benzoate, potassium sorbate: amount to 0.0001t, weight ratio 1: 1: 1
Water 0.0045t
Vitamin E 16000IU
Vitamin A 1500000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16To, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30-45 ℃ in cow's milk, single bisgallic acid glycerine, Sodium Caseinate, sodium cellulose glycolate, microcrystalline cellulose, Quadrafos, annatto, turmeric, TBHQ, Sodium Benzoate, potassium sorbate, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully.
(4) pasteurization: (85-90 ℃, 12sec).
(5) immersion UHT sterilization (135-143 ℃ of 4sec).
(6) homogeneous 40-150bar homogenizing temperature is 65-80 ℃.
(7) be cooled to 5 ℃
(8) online aseptic interpolation nutrition fortifier.After cooling, material is squeezed in aseptic jar, more sterilized vitamin A and vitamin E are joined in aseptic jar, slowly stir (150-300rpm 20min), fully mixing.
(9) packing: aseptic Kang Meibao can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 36.5%, protein 1.88%, pH 6.69, total plate count≤10cfu/g, coliform group count≤10MPN/100g, do not detect pathogenic bacteria.
The test effect of embodiment 7 product mouthfeels
Product and embodiment 2-6 product laboratory sample with on the market, carry out taste tests:
Test number: 300 people;
Trial test mode: adopt the mode of blank marking to carry out.The full marks of local flavor, color and luster, mouthfeel, heat endurance four indices respectively are 10 minutes; The full marks of whipping cream overrun, two indexs of stiffness respectively are 20 minutes; Mark is high more, and the expression effect is good more, carries out statistical analysis, result such as table 1 to tasting the result.
Table 1 product of the present invention is tasted the result data table
The product that the present invention obtains is all increasing aspect local flavor, color and luster, the mouthfeel with respect to existing product, and its overrun height, stiffness is good, heat endurance is strong, is subjected to the consumer and welcomes.
Embodiment 8
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.80t
Cow's milk: 0.19t
Single diglyceride, soybean lecithin: amount to 0.003t, weight ratio (7-10): 1
Microcrystalline cellulose, sodium cellulose glycolate: amount to 0.002t, weight ratio (4-8): 4
Turmeric, beta carotene: amount to 0.0004t, weight ratio (1-3): 1)
TBHQ, potassium sorbate, Sodium Benzoate: amount to 0.0001t, weight ratio 2: (1-3): 1
Vitamin E 16000IU
Vitamin A 1500000IU
Water 0.0045t
Embodiment 9
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.830t
Cow's milk: 0.085t
Starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate: amount to 0.004t, weight ratio (6-9): (1-3)
Melon glue, xanthans, carragheen: amount to 0.005t, weight ratio (1-2): 1: (1-3)
Turmeric, appropriate, the annatto in At: amount to 0.0004t, weight ratio (1-2): 1: (1-4)
TBHQ, potassium sorbate, Sodium Benzoate: amount to 0.0001t, weight ratio 2: (1-3): 1
Vitamin A 1500000IU/100g, vitamin D 200000IU, vitamin E 16000IU
Water 0.0755t
Embodiment 10
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.910t
Cow's milk: 0.051t
Soybean lecithin: 0.007t
Carragheen: 0.008t
Turmeric: 0.0002t
Sodium Benzoate: 0.001t
Vitamin A 1500000IU
Water 0.0228t
Embodiment 11
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.950t
Cow's milk: 0.008t
Starch Sodium Octenyl Succinate, Sodium Caseinate: amount to 0.001t, weight ratio 8: 1
Microcrystalline cellulose, CMC: amount to 0.001t, weight ratio 6: 4
Turmeric, beta carotene, At are appropriate: amount to 0.0008t, weight ratio 1: 1: 1
Sodium Benzoate, BHT: amount to 0.0002t, weight ratio 1: 1
Vitamin A 1450000IU, Cobastab 1000000IU, vitamin D 500000IU
Water 0.039t
Embodiment 12
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.830t
Cow's milk: 0.085t
Polysorbate, soybean lecithin: amount to 0.004t, weight ratio 5: 1
Microcrystalline cellulose, CMC, calcium chloride: amount to 0.005t, weight ratio 6: 4: 1
Turmeric, At are appropriate: amount to 0.0009t, weight ratio 1: 1
BHA:0.0004t, weight ratio 1: 1
Vitamin A 1500000IU, cholecalciferol 00000IU
Water 0.0747t.
Claims (9)
1, a kind of mixed unsalted butter, every 100g raw material comprises the component of following weight: whipping cream 80-98g, cow's milk 0.5-19g, emulsifying agent 0.1-0.8g, stabilizing agent 0.1-0.8g pigment 0.0-0.1g, anticorrisive agent 0.0-0.05g, all the other waters are supplied 100g.
2, mixed unsalted butter according to claim 1, it is characterized in that: described emulsifying agent is selected from one or more combination of single diglyceride, soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate, be preferably: single diglyceride and soybean lecithin are pressed (7-10): 1 weight ratio mixing or starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate are pressed (6-9): (1-3) composition of Hun Heing, preferred addition are that every 100g raw material adds 0.2-0.5g.
3, mixed unsalted butter according to claim 1, it is characterized in that: described stabilizing agent is selected from one or more combination of converted starch, melon glue, xanthans, carragheen, hydroxypropyl PASELLI EASYGEL, CMC and its esters, microcrystalline cellulose, Quadrafos, calcium chloride, be preferably microcrystalline cellulose, CMC by 4-8: 4 weight ratio or melon glue, xanthans, carragheen weight ratio are by (1-2): 1: (1-3) composition of Hun Heing, preferred addition are every 100g raw material interpolation 0.2-0.5g.
4, mixed unsalted butter according to claim 1, it is characterized in that: described pigment is selected from that beta carotene, turmeric, At are appropriate, one or more combination of annatto, be preferably turmeric and beta carotene by (1-3): 1 weight ratio or turmeric, At are appropriate, annatto is by (1-2): 1: (1-4) composition that mixes of weight ratio, preferred addition is that every 100g raw material adds 0.02-0.06g.
5, mixed unsalted butter according to claim 1, it is characterized in that: described anticorrisive agent is selected from one or more combination of potassium sorbate, Sodium Benzoate, BHA, BHT, TBHQ, vitamin E, be preferably TBHQ, potassium sorbate, Sodium Benzoate by 2: (1-3): the composition that 1 weight ratio is mixed, preferred addition are that every 100g raw material adds 0.005-0.015g.
6, mixed unsalted butter according to claim 1, it is characterized in that also adding in the described mixed unsalted butter nutrition fortifier, addition is that every 100g raw material adds 1.5IU-200IU, described nutrition fortifier is selected from one or more combination of acetate, palm acid alcohol, Cobastab, vitamin D, the vitamin E of vitamin A, beta carotene, vitamin A, be preferably the composition of vitamin A and vitamin E, wherein the vitamin A addition is that every 100g raw material adds 150IU, and vitamin E is that every 100g raw material adds 1.6IU.
7, according to the production method of the arbitrary described mixed unsalted butter of claim 1-6, comprise the steps:
1) examination of raw milk;
2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16To, fat content 〉=36%;
3) batching is added: add cow's milk, emulsifying agent, stabilizing agent, pigment, anticorrisive agent, nutrition fortifier (30-45 ℃, agitator speed is 1000rpm-3000rpm), all materials are dissolved fully;
4) pasteurization: (85-90 ℃, 10-15sec);
5) superhigh temperature instantaneous (UHT) sterilization: (138-143 ℃ of 2-6sec);
6) homogeneous: 65-80 ℃ of 40-150bar temperature;
7) cooling: be cooled to 5-25 ℃;
8) sterile filling and packing.
8, production method according to claim 7 is characterized in that: adopt immersion UHT sterilization in the step 5).
9, production method according to claim 7 is characterized in that: described nutrition fortifier adds after described step 7), after the cooling material is saved in aseptic jar, and aseptic nutrition fortifier is added to aseptic jar or quantitatively adds pipeline to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101263530A CN101301009B (en) | 2008-06-26 | 2008-06-26 | Mixed unsalted butter and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101263530A CN101301009B (en) | 2008-06-26 | 2008-06-26 | Mixed unsalted butter and producing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101301009A true CN101301009A (en) | 2008-11-12 |
| CN101301009B CN101301009B (en) | 2011-04-20 |
Family
ID=40111261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101263530A Active CN101301009B (en) | 2008-06-26 | 2008-06-26 | Mixed unsalted butter and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101301009B (en) |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258084A (en) * | 2011-08-11 | 2011-11-30 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| WO2014177762A1 (en) * | 2013-04-29 | 2014-11-06 | Valio Oy | Whippable milk product and a method for its production |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| RU2565552C1 (en) * | 2014-07-28 | 2015-10-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Milk cream for beating |
| CN105123962A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Cream manufacturing process |
| CN105145854A (en) * | 2015-09-14 | 2015-12-16 | 胡积松 | Cream formula |
| CN106260007A (en) * | 2016-08-15 | 2017-01-04 | 辽宁辉山生物科技研究有限公司 | A kind of dilute butter of low temperature and manufacture method |
| CN106509804A (en) * | 2016-08-31 | 2017-03-22 | 浙江安赛生物科技股份有限公司 | Emulsified extra-concentrated milk essence and preparation technology thereof |
| CN109105522A (en) * | 2018-08-31 | 2019-01-01 | 西安迪利斯贸易有限公司 | A kind of cream stabilisers and its preparation and application |
| CN110037119A (en) * | 2019-04-29 | 2019-07-23 | 光明乳业股份有限公司 | A kind of freeze-resistant dilute cream and preparation method thereof |
| CN110292072A (en) * | 2018-03-23 | 2019-10-01 | 内蒙古伊利实业集团股份有限公司 | A kind of mixed unsalted butter and preparation method thereof of high overrun |
| CN111248293A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Unsalted butter and preparation method thereof |
| CN111743057A (en) * | 2019-03-28 | 2020-10-09 | 香港格凌宝健康食品科技有限公司 | Additive-free coconut juice beverage and preparation method thereof |
| CN111919894A (en) * | 2020-08-12 | 2020-11-13 | 上海文辉食品工业有限公司 | Production process of non-trans-fatty acid non-dairy cream mixed cream |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
| CN116172074A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | UHT light cream and preparation method thereof |
| CN117481214A (en) * | 2024-01-03 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
| CN117481213A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified cream and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315071B (en) * | 2013-05-31 | 2014-09-03 | 盐城顶益食品有限公司 | Non-hydrogenated non dairy cream and preparation method therefor |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7658962B2 (en) * | 2002-09-06 | 2010-02-09 | Rich Products Corporation | Cooking cream |
| CN100346703C (en) * | 2005-01-25 | 2007-11-07 | 扬州大学 | Processing method for low-cholesterol thin cream and use thereof |
-
2008
- 2008-06-26 CN CN2008101263530A patent/CN101301009B/en active Active
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461768A (en) * | 2010-11-17 | 2012-05-23 | 蓝帜株式会社 | Jam food |
| CN102258084A (en) * | 2011-08-11 | 2011-11-30 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
| CN102258084B (en) * | 2011-08-11 | 2014-06-18 | 安徽达诺乳业有限公司 | Milk fat powder and preparation method thereof |
| WO2014177762A1 (en) * | 2013-04-29 | 2014-11-06 | Valio Oy | Whippable milk product and a method for its production |
| RU2565552C1 (en) * | 2014-07-28 | 2015-10-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Milk cream for beating |
| CN104365861A (en) * | 2014-12-01 | 2015-02-25 | 中国农业大学 | UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and preparation method of UHT whipping cream |
| CN105123962A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Cream manufacturing process |
| CN105145854A (en) * | 2015-09-14 | 2015-12-16 | 胡积松 | Cream formula |
| CN106260007A (en) * | 2016-08-15 | 2017-01-04 | 辽宁辉山生物科技研究有限公司 | A kind of dilute butter of low temperature and manufacture method |
| CN106509804A (en) * | 2016-08-31 | 2017-03-22 | 浙江安赛生物科技股份有限公司 | Emulsified extra-concentrated milk essence and preparation technology thereof |
| CN110292072A (en) * | 2018-03-23 | 2019-10-01 | 内蒙古伊利实业集团股份有限公司 | A kind of mixed unsalted butter and preparation method thereof of high overrun |
| CN110292072B (en) * | 2018-03-23 | 2023-08-04 | 内蒙古伊家好奶酪有限责任公司 | Whipped cream with high whipping rate and preparation method thereof |
| CN109105522B (en) * | 2018-08-31 | 2021-10-29 | 陕西鑫鑫德食品科技有限公司 | Cream stabilizer and preparation and use methods thereof |
| CN109105522A (en) * | 2018-08-31 | 2019-01-01 | 西安迪利斯贸易有限公司 | A kind of cream stabilisers and its preparation and application |
| CN111248293A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Unsalted butter and preparation method thereof |
| CN111743057A (en) * | 2019-03-28 | 2020-10-09 | 香港格凌宝健康食品科技有限公司 | Additive-free coconut juice beverage and preparation method thereof |
| CN110037119A (en) * | 2019-04-29 | 2019-07-23 | 光明乳业股份有限公司 | A kind of freeze-resistant dilute cream and preparation method thereof |
| CN111919894A (en) * | 2020-08-12 | 2020-11-13 | 上海文辉食品工业有限公司 | Production process of non-trans-fatty acid non-dairy cream mixed cream |
| CN113598234A (en) * | 2021-08-09 | 2021-11-05 | 上海优程食品有限公司 | Composite fat powder and preparation method thereof |
| CN116172074A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | UHT light cream and preparation method thereof |
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
| CN117481213A (en) * | 2024-01-02 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified cream and preparation method thereof |
| CN117481213B (en) * | 2024-01-02 | 2024-03-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified cream and preparation method thereof |
| CN117481214A (en) * | 2024-01-03 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
| CN117481214B (en) * | 2024-01-03 | 2024-03-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101301009B (en) | 2011-04-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101301009B (en) | Mixed unsalted butter and producing method thereof | |
| US20240057651A1 (en) | Nutritional formulations such as a yoghurt, cream, cream dessert or frozen dessert, comprising a pea protein isolate, and the use of the formulation as a source of protein | |
| CN101313718B (en) | Unsalted butter special for egg tart and preparing method thereof | |
| Lievore et al. | Chemical characterisation and application of acid whey in fermented milk | |
| CN108601371A (en) | Include the nutraceutical formulation of pea protein isolate | |
| CN105010533B (en) | A kind of coffee Yoghourt and preparation method thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| CN106804711A (en) | It is a kind of to drink type flavored fermented milk and preparation method thereof containing particle | |
| CN108283217A (en) | A kind of processed cheese coating and preparation method thereof | |
| CN109310103A (en) | Dairy products analog and preparation method thereof | |
| CN104686656B (en) | A kind of leisure dairy food and preparation method thereof | |
| CN101664059B (en) | Yoghurt containing daucus carrot particles and production method thereof | |
| Kolar et al. | Vegetable protein application in yogurt, coffee creamers and whip toppings | |
| CN106465750A (en) | A kind of Rhizoma Solani tuber osi Yoghourt and preparation method thereof | |
| CN101785506B (en) | Childform processed cheese and preparation method thereof | |
| CN103444869A (en) | Pleurotus eryngii yoghourt and production method thereof | |
| CN110859220A (en) | Yoghourt dissolving bean rich in yeast β -glucan and amino acid and preparation method thereof | |
| CN102422896B (en) | Cheese-flavored milk beverage and preparation method thereof | |
| CN114711299A (en) | Food products containing modified waxy tapioca starch | |
| CN106550991B (en) | Method for maintaining tissue state stability of lactobacillus beverage in shelf life | |
| Sameen et al. | Effect of stabilizers on the quality of carbonated flavoured whey drink | |
| CN110999981A (en) | Cheese capable of being sucked by children and preparation method thereof | |
| CN115251169A (en) | Liquid processed cheese, preparation method thereof and liquid processed cheese composition | |
| CN113767981A (en) | Yoghourt raw material bag and yoghourt preparation method | |
| CN103039613B (en) | Banana contained liquid milk product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |