CN112136901A - High-quality foaming cream and preparation method thereof - Google Patents
High-quality foaming cream and preparation method thereof Download PDFInfo
- Publication number
- CN112136901A CN112136901A CN202010985961.8A CN202010985961A CN112136901A CN 112136901 A CN112136901 A CN 112136901A CN 202010985961 A CN202010985961 A CN 202010985961A CN 112136901 A CN112136901 A CN 112136901A
- Authority
- CN
- China
- Prior art keywords
- butter
- foaming
- creme
- quality
- cream
- 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
Links
- 239000006071 cream Substances 0.000 title claims abstract description 27
- 238000005187 foaming Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 4
- 238000000265 homogenisation Methods 0.000 claims description 13
- 235000019197 fats Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose ester Chemical class 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 102000011632 Caseins Human genes 0.000 claims description 4
- 108010076119 Caseins Proteins 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 4
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 4
- 229920000053 polysorbate 80 Polymers 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims 1
- 238000013329 compounding Methods 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 description 11
- 238000001816 cooling Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 238000010008 shearing Methods 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- 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
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
- A23C13/12—Cream preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
The high-quality foaming cream is made up by using butter and high-fat milk as main raw material and compounding emulsifier, thickening agent and stabilizing salt, and features stable quality, high foaming rate and low cost.
Description
Technical Field
The invention belongs to the technical field of milk fat processing, and particularly relates to high-quality foaming cream taking butter and high-fat milk as raw materials and a preparation method thereof.
Background
The cream is a product with fat content of about 30-40% and whipping and foaming characteristics, and is mainly applied to food industries such as dairy products, baking and the like. The main components of cream are fat globules and casein micelles, and the content of some emulsifiers, thickeners, lactose, etc. are essential for the stability and whipping properties of the product. The traditional cream is separated from fresh milk and is processed by the processes of standardization, cooling, sterilization and the like, the standardization difficulty is high, and the product quality is easily influenced. Because the dairy industry in China starts late and has poor foundation, the total milk yield is low, and a large amount of dairy products need to be imported, the production of the cream by using the butter as the raw material has great significance. The butter has a long storage period and is easy to transport, and the butter and high-fat milk are used as raw materials to prepare the cream, so that the butter utilization rate is improved, the production cost is reduced, and the butter has a wide application market for production enterprises.
Disclosure of Invention
The invention provides high-quality foaming dilute cream and a preparation method thereof, aiming at the problems of high flavor, stability, high production cost and the like of the dilute cream prepared by adding emulsion stabilizer or butter and skim milk into the butter and water for restoration in domestic regenerated dilute cream, and the prepared dilute cream has stable quality, high foaming rate and low cost, can be used in the industries of dairy products, baked foods, catering and the like, and meets different requirements of enterprises and consumers.
The invention provides high-quality foaming cream which comprises the following components in percentage by weight: 30-50% of butter, 49-68% of high fat milk, 0.1-0.5% of emulsifier, 0.1-0.3% of thickener and 0.01-0.2% of stable salt.
The preparation method of the high-quality foaming cream comprises the following steps: melting butter, adding into high fat milk, respectively adding emulsifier, thickener and stable salt for dissolving, mixing well, shearing at high speed, homogenizing under high pressure, sterilizing, performing secondary aseptic homogenization, cooling homogenized cream rapidly at 4-8 deg.C, aging for 8-24 hr to obtain foamed cream. Specifically, the method comprises the following steps:
1) taking high-fat fresh cow milk for later use;
2) heating butter to 50-60 deg.C to melt, adding into preheated high-fat fresh milk, stirring and mixing;
3) heating the mixture to 60-65 ℃, and adding an emulsifier, a stabilizer and a stable salt into a high-shear tank or a low-shear mixer to obtain a mixed emulsion;
4) stirring, emulsifying and shearing the obtained mixed emulsion for 20-30 min;
5) carrying out first high-pressure homogenization on the dilute cream mixture at 50-60 ℃ under the pressure of 15-20 MPa;
6) heating the high-pressure homogenized cream to 85-87 deg.C, and maintaining the temperature for 5-20 min for sterilization;
7) cooling the sterilized dilute milk oil to 65-67 ℃, and performing secondary sterile homogenization by adopting the pressure of 2-5 MPa;
8) and (3) rapidly cooling the cream subjected to the secondary sterile homogenization to 4-8 ℃, aging for 8-24h, and filling to obtain high-quality foaming cream.
Preferably, the thickener is one or more of microcrystalline cellulose, xanthan gum, carrageenan, guar gum, sodium carboxymethyl cellulose and pectin.
Preferably, the addition amount of the microcrystalline cellulose is 0.1-0.3%, the addition amount of the sodium carboxymethylcellulose is 0.1-0.3%, the addition amount of the xanthan gum is 0.01-0.1%, the addition amount of the carrageenan is 0.01-0.15%, the addition amount of the guar gum is 0.02-0.15%, and the addition amount is in mass percent of the total amount.
Preferably, the emulsifier is one or more of tween-80, monoglyceride, lecithin, sucrose ester and sodium caseinate.
Preferably, the addition amount of the tween-80 is 0.05 to 0.1 percent, the addition amount of the monoglyceride is 0.2 to 0.4 percent, the addition amount of the lecithin is 0.01 to 0.1 percent, the addition amount of the sucrose ester is 0.1 to 0.3 percent, the addition amount of the sodium caseinate is 0.1 to 0.3 percent, and the addition amount is the mass percent of the total amount.
Preferably, the stabilizing salt is formed by mixing calcium chloride, sodium citrate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate and disodium hydrogen phosphate according to the weight ratio of 0.5-1.0: 2.0-1.0: 0.3-0.5: 0.3-0.5: 0.3-0.5.
Preferably, the stirring time in the step) is 5-10 min; the pressure of the first high-pressure homogenization and the pressure of the second aseptic homogenization are respectively 15-20MPa and 2-5 MPa; the sterilization mode is high temperature pasteurization, and the sterilization temperature is 85-87 deg.C, and 5-20 min. The product is filled to obtain a high-quality foaming cream product, and the foaming rate of the product is 220-300%.
The invention takes butter and high fat milk as fat sources for producing foaming cream, not only effectively improves the utilization rate of the butter, but also effectively reduces the production cost, simultaneously utilizes the compounding of the compound emulsifier, the thickening agent and the stable salt to form a stable emulsifying system of the milk fat and the protein, has the whipping rate of 220-300 percent, the quality guarantee period of 9 months at 4-8 ℃, the elutriation rate of 0 in the quality guarantee period, and can be used for products such as dairy products, coffee, baking and the like.
Detailed Description
Example 1
The following were weighed out in amounts to prepare 1T foaming creme: 312.0Kg of butter; tween-80, 1.0Kg; 2.0Kg of monoglyceride; lecithin 1.0Kg, sucrose ester 0.1 Kg; 2.0Kg of microcrystalline cellulose; 1.0Kg of pectin; 1.0Kg of stable salt (prepared by mixing calcium chloride, sodium citrate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate and disodium hydrogen phosphate according to the weight ratio of 0.5: 2.0: 0.5: 0.3: 0.3); high fat milk, 679.9 Kg.
Heating the butter to 55 ℃ to melt the butter, adding the butter into high-fat milk preheated to 55 ℃, adding the composite additive into the high-fat milk, stirring to melt the butter, adding the melted butter into a high-fat milk solution, and stirring to melt an oil phase and a water phase to obtain a mixed emulsion. Heating the mixed emulsion to 60 deg.C, placing in a high-speed shearing tank, shearing for 5 min, mixing, and emulsifying for 20 min. Homogenizing the emulsion with primary homogenizing pressure of 15MPa, and sterilizing the homogenized product at 87 deg.C for 5 min. And cooling the sterilized emulsion to 65 ℃ for secondary homogenization, quickly cooling to 4 ℃ after the secondary homogenization under the aseptic homogenization pressure of 5MPa, and aging for 16 h to obtain the cream product.
Example 2
The following were weighed out in amounts to prepare 1T foaming creme: 400.0Kg of butter, 2Kg of sucrose ester, 1.5Kg of monoglyceride, 1.5Kg of lecithin, 1.0Kg of microcrystalline cellulose, 0.2 Kg of sodium carboxymethylcellulose, 1.0Kg of stabilizing salt (prepared by mixing calcium chloride, sodium citrate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate and disodium hydrogen phosphate in a weight ratio of 1.0: 1.0:0.5: 0.3: 0.5), and 592.8 Kg of high fat milk.
Heating the butter to 60 ℃ to melt the butter, then adding the butter into high-fat milk preheated to 60 ℃, adding the composite additive into the high-fat milk, stirring to melt, adding the melted butter into a high-fat milk solution, and stirring to melt an oil phase and a water phase to obtain a mixed emulsion. And placing the mixed emulsion in a high-speed shearing tank for shearing for 10min, and then emulsifying for 20 min. Homogenizing the emulsion with primary homogenizing pressure of 18MPa, and sterilizing the homogenized product at 86 deg.C for 15 min. Cooling the sterilized emulsion to 66 ℃ for secondary homogenization, quickly cooling to 6 ℃ after the secondary homogenization under the aseptic homogenization pressure of 4 MPa, and aging for 8 hours to obtain the cream product.
Claims (6)
1. A high-quality foaming cream is characterized in that butter and high-fat milk are used as main raw materials, and an emulsifier, a thickener and stable salt are compounded.
2. The high-quality foaming creme as claimed in claim 1, wherein the weight percentages of the components are as follows: 30-50% of butter, 49-68% of high fat milk, 0.1-0.5% of emulsifier, 0.1-0.3% of thickener and 0.01-0.2% of stable salt.
3. A high quality foaming creme as claimed in claim 2 wherein the butter has a fat content of 72% to 98% and the high fat milk has a fat content of 3.2% to 7.5%.
4. The high-quality foaming creme as claimed in claim 3, wherein the emulsifier is one or more of tween-80, monoglyceride, sucrose ester, lecithin and sodium caseinate;
the thickening agent is one or more of microcrystalline cellulose, sodium carboxymethylcellulose, xanthan gum, guar gum, carrageenan and pectin;
the stable salt is prepared by mixing calcium chloride, sodium citrate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate and disodium hydrogen phosphate according to the weight ratio of 0.5-1.0: 2.0-1.0: 0.3-0.5: 0.3-0.5: 0.3-0.5.
5. The method for preparing high-quality foaming creme as claimed in any one of claims 1-4, wherein the butter is melted, added to high-fat milk, dissolved by adding emulsifier, thickener and stabilizing salt respectively, mixed well and sheared at high speed, then homogenized under high pressure, sterilized after homogenization, sterilized again after sterilization, and then sterilized again, and the homogenized creme is cooled rapidly at 4-8 ℃ and aged for 8-24h to obtain the foaming creme.
6. The method for preparing high quality foaming creme as claimed in claim 5, wherein the high pressure homogenizing pressure is 15-20MPa, the secondary sterile homogenizing pressure is 2-5 MPa; the sterilization condition is 85-87 ℃/5-20 min; the product is filled to obtain a high-quality foaming cream product, and the foaming rate of the product is 220-300%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010985961.8A CN112136901A (en) | 2020-09-18 | 2020-09-18 | High-quality foaming cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010985961.8A CN112136901A (en) | 2020-09-18 | 2020-09-18 | High-quality foaming cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112136901A true CN112136901A (en) | 2020-12-29 |
Family
ID=73893989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010985961.8A Pending CN112136901A (en) | 2020-09-18 | 2020-09-18 | High-quality foaming cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112136901A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568536A (en) * | 2022-03-04 | 2022-06-03 | 扬州大学 | Single-bacterium fermented sour cream and preparation method thereof |
| CN116172077A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream, preparation method thereof and milk cap |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
| CN102524415A (en) * | 2011-11-07 | 2012-07-04 | 北京艾莱发喜食品有限公司 | Preparation method for ultrahigh-temperature whipping cream |
| 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 |
| CN104996561A (en) * | 2014-04-24 | 2015-10-28 | Dmk德意志牛奶股份有限公司 | Long-keep cream without preservatives |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
| 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 |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
| CN109007061A (en) * | 2018-09-11 | 2018-12-18 | 浙江工业大学 | A kind of animals and plants mixing resin acid taste whipping cream and preparation method |
| CN109169943A (en) * | 2018-07-12 | 2019-01-11 | 宁夏塞尚乳业有限公司 | A kind of ultrahigh-temperature whipping cream and its preparation method and application for milk tea |
| JP2019154392A (en) * | 2018-03-16 | 2019-09-19 | 株式会社明治 | Manufacturing method of whipped cream |
| 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 |
-
2020
- 2020-09-18 CN CN202010985961.8A patent/CN112136901A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731361A (en) * | 2008-11-11 | 2010-06-16 | 光明乳业股份有限公司 | Cream and making method and use thereof |
| CN102524415A (en) * | 2011-11-07 | 2012-07-04 | 北京艾莱发喜食品有限公司 | Preparation method for ultrahigh-temperature whipping cream |
| CN104996561A (en) * | 2014-04-24 | 2015-10-28 | Dmk德意志牛奶股份有限公司 | Long-keep cream without preservatives |
| 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 |
| CN105454442A (en) * | 2015-12-18 | 2016-04-06 | 光明乳业股份有限公司 | UHT single cream and preparation method |
| 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 |
| CN108094556A (en) * | 2017-12-26 | 2018-06-01 | 光明乳业股份有限公司 | A kind of whipping cream and preparation method thereof |
| JP2019154392A (en) * | 2018-03-16 | 2019-09-19 | 株式会社明治 | Manufacturing method of whipped cream |
| 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 |
| CN109169943A (en) * | 2018-07-12 | 2019-01-11 | 宁夏塞尚乳业有限公司 | A kind of ultrahigh-temperature whipping cream and its preparation method and application for milk tea |
| CN109007061A (en) * | 2018-09-11 | 2018-12-18 | 浙江工业大学 | A kind of animals and plants mixing resin acid taste whipping cream and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 阚传浦，等: "乳化剂对以黄油为原料生产UHT搅打稀奶油稳定性的影响", 《中国乳品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172077A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | Light cream, preparation method thereof and milk cap |
| CN114568536A (en) * | 2022-03-04 | 2022-06-03 | 扬州大学 | Single-bacterium fermented sour cream and preparation method thereof |
| CN114568536B (en) * | 2022-03-04 | 2024-01-23 | 扬州大学 | Single-fungus fermented sour cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111919892B (en) | Plant-based fermented yoghourt and preparation method thereof | |
| CN112136901A (en) | High-quality foaming cream and preparation method thereof | |
| CN105724569A (en) | High-protein brown yoghourt and preparing method thereof | |
| CN106306323A (en) | Acidic soft ice cream milk sauce and preparation method thereof | |
| CN104705420A (en) | Preparation method for cream powder | |
| JP6203050B2 (en) | Liquid fermented milk and method for producing the same | |
| JPH08214776A (en) | Preparation of non-fat cream cheese brick product | |
| US20070134396A1 (en) | Modified Whey Protein For Low Casein Processed Cheese | |
| CN105410177A (en) | Food-additive-free and sugar-free fermented milk and preparing method thereof | |
| CN110839699A (en) | Lactose-free high-calcium milk and preparation method thereof | |
| CN116172075A (en) | Milk cap preform with cheese flavor and preparation method thereof | |
| CN110742171B (en) | Preparation method of low-calorie low-fat ice cream | |
| CN106359587A (en) | Fermented milk for ice cream and preparation method thereof | |
| CN105104552A (en) | Cheese food, and preparation method thereof | |
| CN102919509A (en) | Mango ice cream and manufacturing method thereof | |
| CN116268091A (en) | Cheese secondary fermentation dairy product and preparation method thereof | |
| CN114468059B (en) | Normal-temperature light cream and preparation method thereof | |
| KR102471013B1 (en) | Preparation method for mascarpone cheese and the ricotta cheese manufactured thereby | |
| CN106615093A (en) | Low-fat frozen yoghurt containing probiotics and preparation method thereof | |
| CN110477104B (en) | Preparation method of high-calcium fermented milk and product thereof | |
| CN111248293A (en) | Unsalted butter and preparation method thereof | |
| CN111184121B (en) | Soft ice cream slurry and preparation method of soft ice cream | |
| CN103503996A (en) | Stable-quality heart-nourishing dairy product and preparation method thereof | |
| CN109527188B (en) | Hard frozen yogurt and preparation process thereof | |
| CN102960532A (en) | Sea-buckthorn ice cream and producing method thereof |
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: 20201229 |
|
| RJ01 | Rejection of invention patent application after publication |