Nondairy whipping cream and ultrahigh-temperature instant sterilization preparation method thereof

Abstract

The invention provides nondairy whipping cream and an ultrahigh-temperature instant sterilization preparation method thereof, and relates to the field of foods. The raw materials of the sterilized nondairy whipping cream comprise the following components in percentage by weight: 10-20% of vegetable oil, 5%-20% of syrup, 8%-15% of sugar, 1%-10% of fat-containing dairy products, 0.2-2% of a stabilizing agent, 0.2-2% of an emulsifying agent, 0.2-2% of a thickening agent and 30%-60% of water. The preparation method comprises the following steps of warming the fat to 60-65 DEG C, adding the stabilizing agent, the emulsifying agent and the thickening agent, and performing uniform stirring and dispersing, so as to obtain an oil-phase mixture; the dissolving the sugar, the syrup, and the fat-containing dairy products in water of 60-70 DEG C so as to prepare an aqueous phase mixture; and adding the aqueous phase mixture to the oil-phase mixture, performing uniform stirring, then performing homogenizing, then performing ultrahigh temperature instant sterilization, performing rapid cooling, performing filling and performing package.

Description

technical field [0001] The invention relates to food, in particular to a cream and a preparation method thereof. Background technique [0002] Up to now, the common non-dairy creams on the market are all frozen products, and only a small number of whipped creams are stored at room temperature. Generally, the sterilization method used for non-dairy cream is pasteurization, but pasteurization cannot completely eliminate some heat-resistant bacteria in the product, so it requires storage at a low temperature of 4°C, and it can only be stored for 2-7 days Therefore, in order to prolong the shelf life, the current non-dairy cream is usually stored in a frozen state, which increases the transportation cost and storage cost. Contents of the invention [0003] The object of the present invention is to provide a kind of non-dairy cream to solve the above problems. [0004] The object of the present invention is also to provide a method for preparing ultra-high temperature instant...

AI Technical Summary

Problems solved by technology

Generally, the sterilization method used for non-dairy cream is pasteurization, but pasteurization cannot completely eliminate some heat-resistant bacteria in the product, so it requires storage at a low temperature of 4°C, and it can only be stored for 2-7 days Therefore, in order to prolong the shelf life, the current non-dairy cream is usually stored in a frozen state, which increases the transportation cost and storage cost