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Low-fat high-fiber nondairy whipping cream and preparation method thereof

A non-fat cream, high-fiber technology, applied in the direction of reducing heat content/fat content of edible oil/fat, edible oil/fat components, etc., can solve the problem of not stabilizing the foam structure of non-dairy cream well, weakening the important role of fat, Improve nutrition and health, reduce fat absorption, and prevent diabetes due to the rising incidence of fatty liver

Inactive Publication Date: 2016-05-18
ZENGCHENG LEGO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] (3) lead to an increase in the incidence of fatty liver;
However, if the amount of partially hydrogenated vegetable oil in vegetable cream is directly reduced, although it can reduce the oil content and slow down the harm of excess oil to the human body to a certain extent, this method of directly reducing the amount of partially hydrogenated vegetable oil in vegetable cream will also weaken the oil It plays an important role in the non-dairy cream system, which affects product quality, especially the insufficient number of partially coalesced fat globules formed during the whipping process, and the skeleton of stable foam formed by the coalescence of fat globules is soft, which cannot stabilize the fat Creamy foam structure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Heat 80g of partially hydrogenated vegetable oil (product model: BL41, Nanhai Oil Industry Co., Ltd.) to 65°C, add 25g of sodium caseinate, 0.7g of disodium hydrogen phosphate, 5g of microcrystalline cellulose, 15g of dietary fiber, 8g of HPMC, 603g of Span, 0.5g of sucrose fatty acid ester and 0.2g of SSL were stirred and dispersed evenly to obtain an oil phase mixture; 60g of white sugar, 150g of glucose and 100g of fructose syrup were dissolved in 552.5g of water and heated to 65°C to obtain a water phase mixture; The mixture, the water mixture phase and 0.1g of milk essence are mixed evenly, sterilized by stirring at 65°C and 400rpm for 30 minutes, then homogenized once at 50MPa, cooled to 10°C, filled, and quickly frozen to -18°C to obtain low High-fat non-dairy cream with 8% partially hydrogenated vegetable oil.

[0033] The foaming rate of whipping reaches 3.55 times, the time of passing is 3 minutes, and it is stable after being stored at 4°C for 48 hours.

[0...

Embodiment 2

[0036] 100g of partially hydrogenated vegetable oil BL39 was heated to 75°C, added 15g of sodium caseinate, 0.4g of disodium hydrogen phosphate, 3g of microcrystalline cellulose, 8g of dietary fiber, 5g of HPMC, 608g of Span, 2g of sucrose fatty acid ester, and 3g of SSL, and stirred and dispersed evenly to obtain oil Phase mixture; dissolve 30g of white sugar, 150g of glucose, and 150g of fructose syrup in 525.1g of water, and heat to 75°C to obtain a water phase mixture; mix the oil phase mixture, water mixture phase and essence 0.5g, and use 75°C, Stir at 700rpm for 15 minutes to sterilize, then homogenize again at 30MPa, cool to 8°C, fill, and freeze to -18°C to make low-fat and high-fiber non-dairy cream, in which the partially hydrogenated vegetable oil content is 10% .

[0037] The whipping foaming rate reaches 3.96 times, the time of passing is 4 minutes, and it is stable for 48 hours at 4°C.

[0038] 3g of colloidal microcrystalline cellulose and 5g of HPMC used in t...

Embodiment 3

[0040]Partially hydrogenated vegetable oil BS2000120kg was heated to 80°C, added sodium caseinate 5kg, disodium hydrogen phosphate 0.3kg, microcrystalline cellulose 0.5kg, dietary fiber 1kg, HPMC7kg, Span6015kg, sucrose fatty acid ester 5kg, SSL5kg and stirred and dispersed evenly to obtain Oil phase mixture; dissolve 10kg of white sugar, 200kg of glucose, and 150kg of fructose syrup in 480.2kg of water, and heat to 80°C to obtain a water phase mixture; mix the oil phase mixture, water mixture phase and essence 1kg evenly, and use 80°C, Stir at 1000rpm for 5 minutes to sterilize, then homogenize again at 40MPa, cool to 4°C, fill, and freeze to -18°C to prepare low-fat and high-fiber non-dairy cream, in which the partially hydrogenated vegetable oil content is 12% .

[0041] The whipping foaming rate reaches 4.15 times, the time of passing is 6 minutes, and it is stable after being stored at 4°C for 48 hours.

[0042] In this implementation, 5kg of emulsifier SSL was used to r...

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PUM

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Abstract

The invention provides low-fat high-fiber nondairy whipping cream. The low-fat high-fiber nondairy whipping cream is prepared from the following components in percentage by mass: 8-12% of part of hydrogenated vegetable oil, 0.01-5.1% of an emulsifying agent, 0.1-1.5% of dietary fibers, 0.05-1.5% of colloid, 1-41% of sugar and the balance being water. The nondairy whipping cream disclosed by the invention is low in fat content, and high in content of dietary fibers, has the characteristics of low cost, good serviceability and good stability, and conforms to development of health and nutrient of the nondairy whipping cream.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a low-fat high-fiber non-dairy cream and a preparation method thereof. Background technique [0002] Hydrogenated vegetable oil is a kind of artificial oil, which is catalyzed by adding hydrogen to ordinary vegetable oil at a certain temperature and pressure. Partially hydrogenated vegetable oil is partially hydrogenated vegetable oil, which belongs to the hydrogenated vegetable oil system. The hydrogenated vegetable oil increases in hardness and maintains a solid shape. , plasticity, fusion, and emulsification are all enhanced, which can make food more crispy and prolong the shelf life of food, so it is widely used in food processing. [0003] Partially hydrogenated vegetable oil is one of the important raw materials for producing non-dairy cream. Oil plays three important roles in the non-dairy cream system: [0004] (1) Partially coalesced fat globules form...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/015
Inventor 赵强忠郑卫平
Owner ZENGCHENG LEGO FOODS CO LTD
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