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A kind of animal and plant mixed sour resistant cream and preparation method thereof

A technology of animal, vegetable and vegetable oils, which is applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc. It can solve problems such as unusable or overnight storage, easy thickening of cream structure, and inability to whip up, etc., to achieve Good taste, short beating time, good stability

Active Publication Date: 2020-07-31
ZENGCHENG LEGO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the creams on the market have poor acid resistance, and the cream is mixed with fruit paste, fruit puree, and jam products at a ratio of 1:1. Most of them cannot be whipped, and their stability is poor.

Method used

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  • A kind of animal and plant mixed sour resistant cream and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 160 parts of vegetable oil (80 parts of extremely hydrogenated palm kernel oil, 80 parts of partially hydrogenated palm kernel oil), 100 parts of glucose, 120 parts of sucrose, 50 parts of corn syrup, 10 parts of milk fat, 12 parts of compound emulsifier, 2 parts of phosphate buffered salt , 0.1 part of edible salt, the balance is water, added to 1000 parts; wherein, the compound emulsifier is composed of sodium caseinate, sucrose fat, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitol Anhydrous sugar-alcohol monooleate, lecithin, and hydroxypropyl cellulose are mixed according to the weight ratio of 2:2:2:1:1:4; the preparation method of the above-mentioned mixed animal and plant sour cream is as follows:

[0032] (1) Melt vegetable oil at 60°C to form oil phase A; mix glucose, sucrose, corn syrup, milk fat and water at 70°C to form water phase B; add compound emulsifier to water phase B and mix evenly to form Water phase C; oil phase A and water phase C a...

Embodiment 2

[0035]A sour-resistant cream mixed with animals and plants, which is composed of the following raw materials in parts by weight: 180 parts of vegetable oil (120 parts of extremely hydrogenated palm kernel oil, 60 parts of extremely hydrogenated palm oil), 180 parts of glucose, 50 parts of sucrose, 10 parts of corn syrup, 20 parts of milk fat, 10 parts of compound emulsifier, 3 parts of phosphate buffered salt, 1 part of edible salt, 2 parts of food essence, and the balance is water, adding to 1000 parts; wherein, the compound emulsifier is composed of sodium caseinate , sucrose lipid, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin, and hydroxypropyl cellulose in a weight ratio of 1:1:3:2:0 : 3 blend compositions.

[0036] The preparation method of above-mentioned animal and plant mixed sour resistant cream is as follows:

[0037] (1) Melt vegetable oil at 50°C to form oil phase A; mix glucose, sucrose, corn syrup, milk fat and water at 60...

Embodiment 3

[0040] An animal and plant mixed sour resistant cream, which is composed of the following raw materials in parts by weight: 120 parts of vegetable oil (40 parts of partially hydrogenated soybean oil, 80 parts of extremely hydrogenated palm kernel oil), 150 parts of glucose, 100 parts of sucrose, 10 parts of corn syrup, 10 parts of milk fat, 15 parts of compound emulsifier, 4 parts of phosphate buffered salt, 1 part of edible salt, 2 parts of food essence, and the balance is water, added to 1000 parts; wherein, the compound emulsifier is composed of sodium caseinate , sucrose lipid, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monooleate, lecithin, and hydroxypropyl cellulose in a weight ratio of 3:1.5:3:1.5:1 : 4 blend composition.

[0041] The preparation method of above-mentioned animal and plant mixed sour resistant cream is as follows:

[0042] (1) Melt vegetable oil at 70°C to form oil phase A; mix glucose, sucrose, corn syrup, milk fat and water at 75...

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Abstract

The invention discloses animal and plant mixed acid-proof cream which consists of the following raw materials in parts by weight: 120-200 parts of plant oil, 0-200 parts of glucose, 0-200 parts of cane sugar, 0-200 parts of corn syrup, 0-50 parts of milk fat, 10-15 parts of a compound emulsifier, 0.1-5 parts of phosphate buffer salt, 0.1-2 parts of table salt, 0-2 parts of edible essence and the balance of water. The invention further discloses a preparation method of the animal and plant mixed acid-proof cream. The animal and plant mixed acid-proof cream has very strong acid resistance, can be mixed with various fruit juice, fruit paste, jam and other products according to the proportion of 1:1 or be sent after mixing, and has the advantages of being high in sending quantity, short in sending time, high in stability, simple and convenient to operate, and the like.

Description

technical field [0001] The invention relates to the technical field of cream products, in particular to a sour-resistant cream mixed with animals and plants and a preparation method thereof. Background technique [0002] At present, most of the creams on the market have poor acid resistance. When the cream is mixed with fruit paste, fruit puree, and jam products at a ratio of 1:1, most of them cannot be whipped. The stability is poor, and the structure of the cream tends to become thicker and foamy. . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of sour-resistant cream mixed with animals and plants, which has a unique flavor of animal fat, is easy to use, and can be mixed with acid products such as fruit juice, fruit puree, jam and yogurt at a ratio of 1:1 and whipped or whipped 1:1 1 mixed, with good stability and preservation. The invention also provides a preparation method of the animal and plant ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/02A23D7/005
CPCA23D7/005A23D7/02
Inventor 章献郑卫平
Owner ZENGCHENG LEGO FOODS CO LTD
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