Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Low-temperature single cream and preparation method thereof

A production method and technology of cream, applied in cream preparations, dairy products, applications, etc., can solve problems such as insufficient freshness of cream, achieve the effect of retaining natural taste and taste, wide application range, mellow and natural milk fat aroma

Inactive Publication Date: 2017-01-04
辽宁辉山生物科技研究有限公司
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low-temperature cream products solve the problem of insufficient freshness of cream

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Low-temperature single cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037](1) Quality control of fresh milk: Centrifuge the accepted fresh milk with a fat content of 4% to prepare cream raw material with a fat content of 40%. The quality control indicators of fresh milk are: milk temperature 0-6°C, fat Index control ≥ 3.5%, total number of bacteria ≤ 50,000 / ml, somatic cells ≤ 20,000 / ml, normal flavor, no miscellaneous smell, time from milking to milk collection ≤ 24 hours, whole cold chain transportation and storage;

[0038] (2) Cream extraction: The milk fat of fresh milk is separated by high-speed centrifugation to obtain cream, the separation temperature is 55°C, and the milk fat concentration is 36-45%;

[0039] (3) High-speed mixing: use fresh milk as the colloidal melting carrier, mix fresh milk at a ratio of 9.995 kg, cream extracted from fresh milk at a ratio of 90 kg, and Iota-carrageenan at a ratio of 0.005 kg, and the mixing order is sequential First mix Iota-carrageenan with fresh milk with 4% fat content, so that Iota-carrageena...

Embodiment 2

[0047] (1) Quality control of fresh milk: Centrifuge the accepted fresh milk with a fat content of 4% to prepare cream raw material with a fat content of 40%. The quality control indicators of fresh milk are: milk temperature 0-6°C, fat Index control ≥ 3.5%, total number of bacteria ≤ 50,000 / ml, somatic cells ≤ 20,000 / ml, normal flavor, no miscellaneous smell, time from milking to milk collection ≤ 24 hours, whole cold chain transportation and storage;

[0048] (2) Cream extraction: The milk fat of fresh milk is separated by high-speed centrifugation to obtain cream, the separation temperature is 55°C, and the milk fat concentration is 36-45%;

[0049] (3) High-speed mixing: use fresh milk as the colloid melting carrier, mix fresh milk at a ratio of 9.985 kg, cream extracted from fresh milk at a ratio of 90 kg, and Iota-carrageenan at a ratio of 0.015 kg, and the mixing order is sequential First mix Iota-carrageenan with fresh milk with 4% fat content, so that Iota-carrageenan...

Embodiment 3

[0057] (1) Quality control of fresh milk: Centrifuge the accepted fresh milk with a fat content of 4% to prepare cream raw material with a fat content of 40%. The quality control indicators of fresh milk are: milk temperature 0-6°C, fat Index control ≥ 3.5%, total number of bacteria ≤ 50,000 / ml, somatic cells ≤ 20,000 / ml, normal flavor, no miscellaneous smell, time from milking to milk collection ≤ 24 hours, whole cold chain transportation and storage;

[0058] (2) Cream extraction: The milk fat of fresh milk is separated by high-speed centrifugation to obtain cream, the separation temperature is 55°C, and the milk fat concentration is 36-45%;

[0059] (3) High-speed mixing: use fresh milk as the colloid melting carrier, mix fresh milk at a ratio of 9.98 kg, cream extracted from fresh milk at a ratio of 90 kg, and Iota-carrageenan at a ratio of 0.02 kg, and the mixing order is sequential First mix Iota-carrageenan with fresh milk with 4% fat content, so that Iota-carrageenan i...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to low-temperature single cream and a preparation method thereof. The low-temperature single cream comprises fresh milk, single cream extracted from fresh milk and Iota-carrageenan. The preparation method comprises the following steps: controlling the quality of the fresh milk; extracting the single cream; mixing the materials at a high speed, wherein the fresh milk, the single cream extracted from the fresh milk and the Iota-carrageenan are mixed by taking the fresh milk as a colloid melting carrier, and the material mixing sequence is that the Iota-carrageenan and the fresh milk are mixed firstly and then the mixture and the single cream are mixed, and the mixed materials are sheared at a high speed and are stirred uniformly, so that colloid is dispersed quickly; performing mixing and volume metering on the mixed materials; performing ultrahigh-temperature instantaneous sterilization; performing sterile homogenization; cooling; performing sterile filling; performing storage. According to the invention, single Iota-carrageenan colloid is adopted and separated single cream is further processed to produce a low-temperature type single cream product subjected to ultrahigh-temperature treatment; the ingredient list of the product is extremely clear, the product has healthy and nutritional characteristics, the natural taste and mouthfeel of the product are maintained, the melting point and the crystallinity of milk fat are utilized, and the preparation method is applied to the technical field of food nutrition.

Description

technical field [0001] The invention relates to low-temperature cream and a preparation method thereof in the technical field of dairy products. Background technique [0002] Cream can be used in bakery products, ice cream, candy, beverages, yogurt, sauces, thick soup bases, cooking preparations, etc. It has a broad market prospect as a food ingredient. In recent years, cream products have been favored by consumers for their good taste and nutritional functions. Cream is composed of a large number of suspended fat globules, protein, and water. Fat will gradually rise due to the increase in radius and lower density than water, while protein is just the opposite and will gradually sink. Using this feature and principle, add some or some ingredients to increase its sedimentation speed, reduce its floating speed, try to make the rising and falling speeds at the same speed, or the rising speed is slightly higher than the falling speed, so as to achieve the shelf life of the pro...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 杨凯冯锐
Owner 辽宁辉山生物科技研究有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com