CN107788501A - 一种奶油增稠剂的制备方法 - Google Patents

一种奶油增稠剂的制备方法 Download PDF

Info

Publication number
CN107788501A
CN107788501A CN201711010250.3A CN201711010250A CN107788501A CN 107788501 A CN107788501 A CN 107788501A CN 201711010250 A CN201711010250 A CN 201711010250A CN 107788501 A CN107788501 A CN 107788501A
Authority
CN
China
Prior art keywords
cream
normal temperature
under normal
water
standby
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.)
Pending
Application number
CN201711010250.3A
Other languages
English (en)
Inventor
张学兵
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mianyang Wang Sheng Food Co Ltd
Original Assignee
Mianyang Wang Sheng Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Mianyang Wang Sheng Food Co Ltd filed Critical Mianyang Wang Sheng Food Co Ltd
Priority to CN201711010250.3A priority Critical patent/CN107788501A/zh
Publication of CN107788501A publication Critical patent/CN107788501A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00Cream; Cream preparations; Making thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27Xanthan not combined with other microbial gums
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

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

一种奶油增稠剂的制备方法
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。
CN201711010250.3A 2017-10-25 2017-10-25 一种奶油增稠剂的制备方法 Pending CN107788501A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711010250.3A CN107788501A (zh) 2017-10-25 2017-10-25 一种奶油增稠剂的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711010250.3A CN107788501A (zh) 2017-10-25 2017-10-25 一种奶油增稠剂的制备方法

Publications (1)

Publication Number Publication Date
CN107788501A true CN107788501A (zh) 2018-03-13

Family

ID=61534412

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711010250.3A Pending CN107788501A (zh) 2017-10-25 2017-10-25 一种奶油增稠剂的制备方法

Country Status (1)

Country Link
CN (1) CN107788501A (zh)

Citations (6)

* Cited by examiner, † Cited by third party
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
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
CN103109938B (zh) 一种油豆腐的制备工艺
CN107646980A (zh) 一种低脂奶油的制备方法
CN103549311B (zh) 一种高纤椰果脆化的加工方法
CN104082817B (zh) 一种薏仁露饮料及其制备方法
CN104256797B (zh) 一种刺梨苏打水及其制备方法
CN101933605A (zh) 一种用普通鹅肝加工鹅肝酱的方法
CN106689420A (zh) 适用于自动化设备的高延展性烘焙油脂及其加工方法
CN103981022A (zh) 一种米糠油精炼生产方法
CN102204596B (zh) 高酸价小麦胚芽油的精炼方法
CN106235215A (zh) 一种百合果冻及其加工工艺
CN102429304B (zh) 一种植物油脂饮料及其制备方法
CN104187443A (zh) 一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法
CN106942380A (zh) 一种含罗望子胶的酸奶稳定剂及其在制备酸奶中的应用
CN107788501A (zh) 一种奶油增稠剂的制备方法
CN102370030A (zh) 一种海藻软糖及其制作方法
CN105995813A (zh) 一种黑木耳营养果冻
CN107811275A (zh) 一种奶油增稠剂
CN104151629B (zh) 可食性小笼包垫膜及其制备方法
CN107811047A (zh) 一种低脂奶油
CN104026638A (zh) 一种巧克力草莓味彩果卷及其制备方法
CN104082789A (zh) 一种草莓浓意蛋卷及其制备方法
CN104222734A (zh) 无矾葛根粉丝及其制备方法
CN106962486A (zh) 一种含亚麻籽胶的酸奶稳定剂及其在制备酸奶中的应用
CN103393163B (zh) 莲子磨皮粉生产莲蓉的方法
CN103907826A (zh) 一种水果糯米饭的制作方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20180313

RJ01 Rejection of invention patent application after publication