Ultra-high temperature low-fat light cream for making cake products and production process thereof

Abstract

The invention relates to ultra-high temperature low-fat light cream for making cake products and a production process thereof. The ultra-high temperature low-fat light cream is prepared from raw milk as a raw material, wherein the raw milk is centralized and separated to obtain fresh light cream with a fat content of 40-46% and skimmed milk, and a certain amount of a stabilizer and an emulsifier are compounded, mixed and homogenized, and then subjected to UHT sterilization. The prepared low-fat light cream contains fat 28-32%, protein 1.5-2.0%, stabilizer 0.1-0.45%, emulsifier 0.3-0.8%, and skimmed milk up to 100%, and the percentage is the mass percentage of each component in the total amount of ultra-high temperature low-fat light cream. The prepared ultra-high temperature low-fat light cream can be used for making cake products, and has no caking, water separation, fat floating and protein precipitation phenomena after ambient temperature storage for 6 months. The production process is reasonable, the operation is simple and convenient, and the part of the byproduct light cream separated from raw milk is comprehensively utilized, so as to avoid resource waste and reduce production cost.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of deep processing of dairy products, and in particular relates to an ultra-high temperature low-fat cream used for making pastry products and a production process thereof. [0003] Background technique: [0004] Cream is a by-product of the production of skimmed fresh milk, and it is also an important raw material for desserts and pastries. The whipped cream that is used to make egg tarts on the market mainly includes non-dairy cream and 35% fat cream, while the existing non-dairy milk cream that is used to make egg tarts is mostly frozen products, which are added with food flavors. Neither the taste nor the milk flavor of pastries can be compared with those made of cream, and because of the trans fatty acids contained in them, their market applications are also shrinking for consumers who are more and more concerned about health. However, the existing cream used for making cakes is a product with a...

AI Technical Summary

Problems solved by technology

The whipped cream that is used to make egg tarts on the market mainly includes non-dairy cream and 35% fat cream, while the existing non-dairy milk cream that is used to make egg tarts is mostly frozen products, which are added with food flavors. Cakes are not comparable to those made with cream in terms of taste or milky aroma, and because of the trans fatty acids contained in them, their market applications are also shrinking for consumers who are more and more concerned about health

However, the existing cream used for making cakes is a product with a fat content of more than 35%, so its cost is relatively high and the operation is also complicated

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