Preparation method for non-dairy cream stabilized by solid particles

Abstract

The invention relates to a method for preparing non-dairy cream with stable solid particles. Heat the vegetable oil to 50-75°C, add casein, whey protein isolate, disodium hydrogen phosphate, sodium dihydrogen phosphate, surface active particles, etc., stir and disperse evenly to obtain an oil phase mixture, and dissolve the glucose syrup in water at the same time, and Heat to 50-75°C to obtain a water phase mixture, mix the oil phase mixture, water phase mixture and essence evenly, keep the temperature at 65-85°C, stir at 400-1000rpm for 5-30min, after homogenization, cooling and drying Made from bacteria filling. The non-dairy cream prepared by the method has the advantages of health, nutrition, low cost, good operability and stability, and the like. The invention is suitable for the production field of non-dairy cream with stable solid particles.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a method for preparing non-dairy cream with stable solid particles. Background technique [0002] At present, non-dairy cream at home and abroad is mainly composed of protein, oil, emulsifier and hydrophilic colloid (polysaccharide), etc., by selecting the type and amount of oil, the type and amount of emulsifier, the type and amount of protein, and the combination of polysaccharides. The production process is to regulate the emulsification state and crystallization state of the oil, so that the non-dairy cream remains relatively stable during the storage process, and under the action of shear force during the whipping process, the fat globules are partially coalesced, and the partially coalesced fat globules are in the A solid network structure layer is formed around the bubbles, forming the skeleton of the non-dairy cream foam structure. The crystallization s...

AI Technical Summary

Problems solved by technology

[0003] The fats of major non-dairy cream brands at home and abroad generally use hydrogenated vegetable oil or a mixture of hydrogenated vegetable oil and anhydrous butter. These two types of fats have the following two effects on health: (1) There are some trans fatty acids in hydrogenated vegetable oils , will increase blood viscosity and cohesion, and promote thrombosis; increase low-density lipoprotein and reduce high-density lipoprotein, promote arteriosclerosis; affect the development and growth of the central nervous system of infants and young children, and also increase the risk of heart disease ; (2) The content of saturated fatty acid and cholesterol in animal oil is high, and excessive intake is prone to rich and noble diseases such as hyperlipidemia, hypertension, coronary heart disease and cerebral infarction, so choose a vegetable oil instead of hydrogenated vegetable oil in non-dairy cream or hydrogenated The mixed fat of vegetable oil and anhydrous butter is very important. The use of diglyceride instead of hydrogenated vegetable oil or the mixture of hydrogenated vegetable oil and anhydrous butter to produce non-dairy cream has certain health functions, but the production cost is relatively high and it is difficult to satisfy the public The demand of consumption, therefore, selects the vegetable oil commonly used as the fat that non-dairy cream produces is one of key technology of the present invention

[0004] The use of vegetable oil instead of hydrogenated vegetable oil or the mixed oil of hydrogenated vegetable oil and anhydrous butter solves the safety and health problems, and creates new problems in terms of product quality: vegetable oil is a liquid oil at room temperature, not like hydrogenated vegetable oil and Crystallized fat is formed like anhydrous cream, so it will not form partially coalesced fat globules during whipping, and cannot form a stable foam skeleton through fat globules coalescing

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