CN107788501A - 一种奶油增稠剂的制备方法 - Google Patents
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- 239000006071 cream Substances 0.000 title claims abstract description 39
- 239000002562 thickening agent Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 10
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 240000001131 Nostoc commune Species 0.000 claims abstract description 6
- 235000013817 Nostoc commune Nutrition 0.000 claims abstract description 6
- 229920001817 Agar Polymers 0.000 claims abstract description 5
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000008272 agar Substances 0.000 claims abstract description 5
- 239000000783 alginic acid Substances 0.000 claims abstract description 5
- 229920000615 alginic acid Polymers 0.000 claims abstract description 5
- 229960001126 alginic acid Drugs 0.000 claims abstract description 5
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 5
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 5
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 4
- 238000004061 bleaching Methods 0.000 claims abstract description 4
- 239000007844 bleaching agent Substances 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供一种奶油增稠剂的制备方法,涉及食品添加剂领域,包括如下步骤:(1)常温下,将桃胶粉在水中浸泡2小时,直至桃胶粉完全溶于水形成透明溶液备用;(2)常温下,将地木耳粉在水中浸泡5小时,得到黑褐色胶质混合物,过滤掉其中的固体杂质,并添加使用漂白剂进行漂白处理,得到透明胶质溶液备用;(3)常温下,将木薯粉在水中搅匀后,分别加入(1)和(2)中的透明溶液、透明胶质溶液混匀,最后加入琼脂、黄原胶、海藻酸混匀即得奶油增稠剂。
Description
技术领域
本发明涉及食品添加剂领域,具体涉及一种奶油增稠剂的制备方法。
背景技术
奶油(Cream)或称淇淋、激凌、克林姆,是从牛奶、羊奶中提取的黄色或白色脂肪性半固体食品,它是由未均质化之前的生牛乳顶层的牛奶脂肪含量较高的一层制得的乳制品。因为生牛乳静置一段时间之后,密度较低的脂肪便会浮升到顶层。在工业化制作程序中,这一步骤通常通被分离器离心机完成。在许多国家,奶油都是根据其脂肪含量的不同分为不同的等级。而国内市场上常见的淡奶油、鲜奶油其实是指动物性奶油,即从天然牛奶中提炼的奶油,但这种奶油脂肪含量高达50%以上,使用后容易使人发胖,广大爱美女性对其爱而不能,而奶油含量低于30%,其稳定性差,稠度低,不适用于蛋糕以及冰激凌,现有增稠剂也只能实现高脂肪含量奶油的增稠效果。
发明内容
本发明提供一种奶油增稠剂的制备方法,以解决现有增稠剂不能实现去脂奶油的增稠作用的问题。
为解决上述问题,本发明采用的技术方案如下:
一种奶油增稠剂的制备方法,包括如下步骤:
(1)常温下,将桃胶粉在水中浸泡2小时,直至桃胶粉完全溶于水形成透明溶液备用;
(2)常温下,将地木耳粉在水中浸泡5小时,得到黑褐色胶质混合物,过滤掉其中的固体杂质,并添加使用漂白剂进行漂白处理,得到透明胶质溶液备用;
(3)常温下,将木薯粉在水中搅匀后,分别加入(1)和(2)中的透明溶液、透明胶质溶液混匀,最后加入琼脂、黄原胶、海藻酸混匀即得奶油增稠剂。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
采用本发明制得的奶油增稠剂不仅能实现高脂奶油的增稠作用,还能实现脂肪含量仅为20-30%的奶油的增稠作用,从而得以大大降低奶油的脂肪,使得广大爱美女性也能放心食用;本发明采用的各组分均是无害制剂,其中桃胶粉、地木耳粉更具有药用价值,食用后对身体也有益处。
具体实施方式
本说明书中公开的所有特征,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
实施例1
一种奶油增稠剂的制备方法,由如下重量份的组分组成:木薯粉3-4份、地木耳粉1-2粉、桃胶粉1-2份、琼脂0.5-1份、黄原胶0.1-0.2份、海藻酸0.1-0.2份。
本实施例提供的奶油增稠剂,其制备方法为:
(1)常温下,将桃胶粉在水中浸泡2小时,直至桃胶粉完全溶于水形成透明溶液备用;
(2)常温下,将地木耳粉在水中浸泡5小时,得到黑褐色胶质混合物,过滤掉其中的固体杂质,并添加使用漂白剂进行漂白处理,得到透明胶质溶液备用;
(3)常温下,将木薯粉在水中搅匀后,分别加入(1)和(2)中的透明溶液、透明胶质溶液混匀,最后加入琼脂、黄原胶、海藻酸混匀即得到本实施例的奶油增稠剂。
实验验证增稠性能:
1、准备工作
1)外出购买市面上常用的奶油增稠剂作为对照组备用;
2)购买市面上的无水奶油备用;
3)按以上方法制得奶油增稠剂,作为实验组备用;
2、实验与结果分析
1)将市面上购买的无水奶油进行脱脂处理,脂肪含量脱脂至20-30%,然后发现奶油稠度明显降低,挑起奶油,不能直立;
2)将脱脂奶油分为两份,一份添加实验组奶油增稠剂,一份添加对照组奶油增稠剂,搅匀后,挑起奶油,明显可以看到:添加实验组奶油增稠剂的奶油能保持直立,添加对照组奶油增稠剂的奶油基本与添加前没有区别,不能保持直立。
如上所述即为本发明的实施例。本发明不局限于上述实施方式,任何人应该得知在本发明的启示下做出的结构变化,凡是与本发明具有相同或相近的技术方案,均落入本发明的保护范围之内。
Claims (1)
1.一种奶油增稠剂的制备方法,其特征在于,包括如下步骤:
(1)常温下,将桃胶粉在水中浸泡2小时,直至桃胶粉完全溶于水形成透明溶液备用;
(2)常温下,将地木耳粉在水中浸泡5小时,得到黑褐色胶质混合物,过滤掉其中的固体杂质,并添加使用漂白剂进行漂白处理,得到透明胶质溶液备用;
(3)常温下,将木薯粉在水中搅匀后,分别加入(1)和(2)中的透明溶液、透明胶质溶液混匀,最后加入琼脂、黄原胶、海藻酸混匀即得奶油增稠剂。
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Citations (6)
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CN1541546A (zh) * | 2003-04-30 | 2004-11-03 | 饶雨农 | 一种营养保健奶粉 |
CN101690516A (zh) * | 2009-09-25 | 2010-04-07 | 太原师范学院 | 一种地木耳酸牛奶的制备方法 |
CN101731361A (zh) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | 一种稀奶油及其制作方法和用途 |
CN101803669A (zh) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | 一种冰淇淋 |
CN106551000A (zh) * | 2016-11-14 | 2017-04-05 | 光明乳业股份有限公司 | 一种咖啡专用稀奶油及其制备方法和应用 |
CN106665866A (zh) * | 2017-01-06 | 2017-05-17 | 宁夏塞尚乳业有限公司 | 用于制作糕点类产品的超高温低脂稀奶油及其生产工艺 |
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- 2017-10-25 CN CN201711010250.3A patent/CN107788501A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1541546A (zh) * | 2003-04-30 | 2004-11-03 | 饶雨农 | 一种营养保健奶粉 |
CN101731361A (zh) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | 一种稀奶油及其制作方法和用途 |
CN101690516A (zh) * | 2009-09-25 | 2010-04-07 | 太原师范学院 | 一种地木耳酸牛奶的制备方法 |
CN101803669A (zh) * | 2009-12-08 | 2010-08-18 | 济南圣泉唐和唐生物科技有限公司 | 一种冰淇淋 |
CN106551000A (zh) * | 2016-11-14 | 2017-04-05 | 光明乳业股份有限公司 | 一种咖啡专用稀奶油及其制备方法和应用 |
CN106665866A (zh) * | 2017-01-06 | 2017-05-17 | 宁夏塞尚乳业有限公司 | 用于制作糕点类产品的超高温低脂稀奶油及其生产工艺 |
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