89 results about "Butter icing" patented technology

The invention relates to the field of food processing and particularly relates to low-fat fruit ice cream and a preparation method thereof. The low-fat fruit ice cream comprises skimmed milk, mangoes, xylitol, egg white, unsalted butter, honey, lemon juice and the like; the low-fat fruit ice cream is prepared by the steps of preparing materials, agitating, heating, dicing, freezing and the like; the calorie of the ice cream is reduced and the mouth feel under a low-fat state is kept; the nutrition is enriched and the edible value of the ice cream is improved.

The invention discloses soybean coconut cream with no cholesterol and trans-fatty acid and a preparation method thereof. The soybean coconut cream is prepared from main ingredients of soybean milk and coconut oil and auxiliary ingredients of cane sugar, emulsifier, edible colloid and the like, and the soybean coconut cream with better texture characteristic can be formed through emulsifying, stirring, homogenizing, quenching and whipping. The preparation method disclosed by the invention is simple to operate and easy to control; the prepared soybean coconut cream not only does not contain cholesterol in animal cream and trans-fatty acid in traditional margarine, but also has lower calories and richer protein, especially contains rich medium-chain fatty acid triglyceride easy for a human body to digest and anticancer matter of soy isoflavone, molybdenum, selenium and the like, can promote human body metabolism and restrain in-vivo inflammatory reaction and can serve as a raw material to be widely applied to baking industry and daily diet matching.

The invention relates to special single cream for coffee and a preparation method and application thereof. According to the special single cream for coffee, fresh raw milk serves as the raw material, single cream is obtained through separation and encapsulated after being subjected to heating, homogenizing and sterilization, and the finished product is subjected to super-high pressure processing, so that the special single cream for coffee is obtained. The fresh raw milk serves as the raw material, does not contain any trans fatty acid, and is healthy and nutrient. Heat processing temperature is low, so that the flavor of the product can be kept well. The expiration date of the obtained product is 12 months and is longer than that of current commercially available products, and the product has good stability and does not have the phenomena of layering, rancidity and the like before the expiration date. The single-cream-added coffee made according to the application method of the special single cream for coffee is uniform in texture, smooth in mouth feeling and attractive in color.

The invention discloses a preparation method of microcapsule type fermented cream flavored powder through combination of a microorganism fermentation technique and a food microcapsule technique. According to the fermented cream flavored powder, cream is used as a main raw material, different auxiliary substrates are added, fermentation is performed through lactic acid bacterium mixed strains, fermented cream reaching to a fermented end point is embedded with embedding materials and is emulsified, then spray drying is performed, and microencapsulation is performed, so that the microcapsule type fermented cream flavored powder is prepared. The microcapsule type fermented cream flavored powder prepared by the preparation method is rich in fragrance and fine and smooth in mouth feel, has favorable fragrance retention and favorable flavor stability, is suitable for development of foods including beverages, dairy products, ice creams, candies and the like, is wide in application range, and has broad market prospects and high economic values.

A foamable water-in-oil emulsion for buttercream having good foamability is provided, by using a fat containing large amounts of palm oil and palm oil product which is previously difficult to use. The foamable water-in-oil emulsion for buttercream having good foamability is obtainable by using a fat formulated with 90 wt% or more of palm oil and a processed fat from palm oil, with a polysorbate as emulsifying agent. Furthermore, a foamable water-in-oil emulsion for buttercream containing substantially no trans-fatty acids is also readily obtainable.

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.