251 results about "Whipping cream" patented technology

The invention relates to a preparation method of whipped cream powder. The method comprises the following steps that (1) vegetable fat and an emulsifying agent are mixed uniformly to form mixed liquid 5; white granulated sugar, sodium caseinate, whey protein and milk powder are mixed with water to form mixed liquid 1; the mixed liquid 1 is mixed with glucose syrup to form mixed liquid 3; a water retention stabilizer and a thickener are mixed with the water to form mixed liquid 2; the mixed liquid 2 is mixed with the mixed liquid 3 to form mixed liquid 4; the mixed liquid 5 is mixed with the mixed liquid 4 to form oil-water mixed pulp; the oil-water mixed pulp is stirred, sheared and emulsified to form uniform light-milk yellow pulp; (2) the pulps obtained in Step (1) are homogenized to form homogenized pulp; and (3) the homogenized pulp is pasteurized and subjected to spray drying; an anticaking agent is added to powder obtained through the spray drying, and mixed uniformly to form the whipped cream powder. The whipped cream powder can serve as a principal raw material of preparation of decorative cakes, mousse cakes and puffs.

This invention relates to the containment of effervescence in carbonated beverages through the use of a containment cap designed to expel only carbonated liquid and contain the gas within the bottle. The present invention uses an aerosol valve assembly similar to those used to dispense whipped cream from cans.

The invention discloses a manufacture method for fruit egg tart water. The egg tart water made by the manufacture method for the fruit egg tart water is mainly made of milk, unsalted butter, berry sugar, yolk, condensed milk and fruit. A manufacture process is simple, and a made egg tart is bright in color, smooth in taste and fragrant, sweet and delicious in taste. The made egg tart has the fragrance of the fruit, and nutritional ingredients in the egg tart are increased.

The invention relates to a blueberry cake and a preparation method of the blueberry cake, and belongs to the technical field of food and preparation methods of the food. The blueberry cake comprises the following raw materials in parts by weight: 200-400 parts of cake flour, 50-80 parts of almond powder, 60-90 parts of corn flour, 20-50 parts of tartar powder, 15-30 parts of baking powder, 100-200 parts of powdered sugar, 2-5 parts of salt, 100-200 parts of unsalted butter, 50-80 parts of milk, 30-50 parts of orange juice, 80-200 parts of water, 3-5 eggs, 50-80 parts of dried blueberries, 3-5 cherries, 2-4 bananas, 30-50 parts of carrot, and 20-30 parts of medlar. According to the blueberry cake, the blueberries, the cherries, the bananas, the carrot, the medlar and the like are also added, so that the perfect combination of vegetables and fruits is achieved, and the prepared cake is more fragrant and sweet, diversified in taste, and balanced in nutrition.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

A method and system for automatically producing and dispensing a whipped product, such as edible whipped cream, is provided. In one embodiment, the system includes a mixture bag containing an input mix, a check valve which allows air to comingle with the input mix, a peristaltic pump which moves the input mix and air into a whipping rod housing, a whipping rod which whips the input mix and air in the whipping rod housing to form a whipped product, and a dispensing mechanism for dispensing the whipped product. Such system components may also be housed within or in close proximity to a refrigeration compartment. In addition, the system may also include a warning function and display device to provide notice of when the system's input mix levels are low or when other maintenance may be required.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice cream, whipped cream, yogurt and the like, comprises a container (3) for a basic product of the consumer food product, a feed and treatment circuit (4) for the basic product comprising a feed pump (8), dispensing means (11) positioned at an outfeed end of the feed and treatment circuit (4), and a washing device (18) used to introduce, in alternate steps, into the circuit (4) a flow of fluid in the liquid state or in the steam state to allow feed and treatment circuit (4) washing and sanitizing. There is a central processing unit (32) which controls and regulates the various washing and sanitizing steps.

The present invention provides aerated edible emulsions such as whipped creams, toppings, mousses and ice creams, fortified with calcium and comprising at least 2% fat by weight of the aerated edible emulsion. The fat comprises less than 20% saturated fatty acids by weight of the fat.

The invention relates to a food, in particular relating to a pastry and a preparation method thereof. The pastry comprises the following components in parts by weight: 100 parts of wheat flour, 10-60 parts of vegetable oil, 2-8 parts of sucrose-free whipped cream and 10-80 parts of sucrose-free sweet modifier, wherein the sucrose-free whipped cream comprises the following components in percentageby weight: 18-35% of maltodextrin, 10-40% of whole milk powder, 10-15% of vegetable oil, 3-6% of sodium caseinate, 5-10% of sodium stearoyl lactate, 3-10% of silicon dioxide, 8-12% of glycerin monostearate, 2-6% of guar gum and 3-10% of edible flavorant; and the sucrose-free sweet modifier comprises the following components in percentage by weight: 30-60% of sorbitol, 5-12% of maltodextrin, 8-50%of xylitol, 3-10% of maltitol, 2-5% of disodium hydrogen phosphate, 0.6-0.8% of sucrose fatty acid ester, 0.6-0.8% of glycerin monostearate, 1.5-3.5% of acesulfame potassium, 6-12% of sucralose, 0.05-0.08% of aspartame and 2.8-4.6% of xanthan gum. The pastry is favorable for the diabetics to use and has a good mouthfeel.

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.

The present invention discloses a milk flavored pumpkin seed preparation method which comprises the following steps: boiling tea leaves for 5-15 min, filtering the boiled tea leaves, and adding sodium bicarbonate into the filtrate to obtain the tea liquid; adding star anises, fennel, cinnamomum cassia, angelica dahurica, cynanchum otophyllum, alpinia tonkinensis, amomum tsaoko, rhizoma kaempferiae, alpinia officinarum, alpinia hainanensis, bay leaves, angelica sinensis, astragalus membranaceus, dried tangerine peels, liquorice, eriobotrya japonica leaves, and mentha haplocalyx are added into water to conduct boiling, and filtering the boiled materials to obtain the material filtrate; screening pumpkin seeds and removing impurities of the pumpkin seeds, then putting the impurity removed pumpkin seeds into the tea liquid to conduct boiling, cooling and keeping the boiled pumpkin seeds still until the surface soft skins fall off, then put into a stripping machine for stripping to obtain material A; washing the material A, soaking in a citric acid solution, removing the material A out and washing the material A to be neutral, then placing the material A in milk to conduct boiling and cooling and keeping the boiled material A still for 22-26 h to obtain material B; adding edible salt, white granulated sugar, sucralose, acesulfame and whipping cream into the material filtrate to conduct boiling, then adding the material B to conduct boiling, and filtering the above materials to obtain material C; and air-drying the material C at cool place, and followed by conducting hot air-drying, and cold-air temperature lowering to obtain the flavored pumpkin seeds.

The invention discloses a preparation method for an ultrahigh-temperature whipping cream, which belongs to the technical field of dairy food processing. Whipping cream with 38 to 42 wt percent of fat content and fresh milk with 3.3 to 3.6 wt percent of fat content are adopted as main materials; auxiliary materials accounting for 0.4 to 1.6 wt percent of the total amount of materials are added; the fresh milk and the whipping cream which are acceptable are rapidly cooled to 0 DEG C to 5 DEG C, respectively stored in material storage tanks, blended, cooled, stored, degasified under vacuum, homogenized, sterilized under ultrahigh temperature, cooled, filled and kept still for storage, and thereby the ultrahigh-temperature whipping cream product is obtained. The emulsifier used in the productis green food emulsifier which is allowed to be added by China; ultrahigh-temperature sterilization is carried out after homogenization; and when the produced ultrahigh-temperature whipping cream is tested after the shelf life reaches six months, the appearance, taste and smell of the product are not changed, the texture of the product is good, the phenomena of floating fat and coagulation do notoccur, and the microbiological indicators of the product fully come up to the regulations.

The invention provides a fresh cheese rich in probiotics. The fresh cheese comprises the following raw materials in parts by weight: cow milk 60-70, skimmed milk powder 8-15, whipping cream 8-10, white granulated sugar 8-10, stabilizer 0-1, jam 0-15, Lactobacillus casei starter 1-3, and Streptococcus lactis and Streptococcus cremoris mix direct vat set starter dilution 0.3-0.5. The invention also provides a preparation method of the fresh cheese. Proteins are coagulated through mix fermentation of several kinds of Lactobacillus, and chymosin, acidulant and coagulator are not necessary; the generation of sticky matter and the use of the stabilizer make a whey draining step be not necessary after coagulation; the taste of the cheese is improved by a stirring step, seasonings can be added during the stirring process, and the kinds of products are increased; and the fresh cheese can be produced by the existing yoghourt processing equipment. The theoretical production rate of the fresh cheese is 100%. The fresh cheese is rich in probiotics, and the content of the probiotics reaches more than 107 cfu/mL.

The invention discloses a UHT (ultra high temperature treated) whipping cream with butter serving as raw materials and a preparation method of the UHT whipping cream. The whipping cream is mainly prepared from the butter with skimmed milk powder, emulsifiers and compound thickeners being compounded. The whipping cream comprises, by weight, 40%-50% of the butter, 5.5%-6.5% of skimmed milk, 0.45%-0.55% of the compound emulsifiers, 0.18%-0.22% of the thickeners and the balance water. The whipping cream is prepared by weighing the raw materials according to the matching ratio, enabling a water phase to dissolve completely and an oil phase to disperse sufficiently, adding the water phase into the oil phase slowly under stirring, emulsifying mixed liquor by the aid of shearing and homogenizing technologies and subjecting treated emulsion to UHT system sterilization. Whipping bubbling rate of the whipping cream is 150%-200%, creaming rate of the whipping cream within the quality guarantee period is zero, and the quality guarantee period of the whipping cream is eight months at the temperature of 4-8 DEG C.

A whipped cream dispenser arrangement comprising a portable, hand-held whipped cream dispenser-canister for holding a quantity of cream to be dispensed as whipped cream. The dispenser has a male fitting on the canister with a central bore there-through. The bore encloses a cartridge piercing pin therein, as part of its prior art use. A replacement adapter cap is arranged in fluid communication with a spaced-apart tank of pressurized gas, and the dispenser has a nozzle having a valve therewith for dispensing whipped cream when pressurized gas is introduced through the adapter cap from a large, spaced-apart pressurized gas tank, and into the canister.

The invention discloses animal and plant mixed cream for conditioning and application thereof. The cream for conditioning is prepared from, by weight, 1-400 parts of vegetable oil, 0-200 parts of glucose, 0-200 parts of maltodextrin, 1-400 parts of milk fat, 1-200 parts of milk powder, 10-150 parts of an emulsifying agent, 0.1-4 parts of guar gum, 0.1-5 parts of phosphate buffer salt, 0.1-3 parts of salt, 0-2 parts of edible essence, 1-200 parts of saccharides and the balance water added until the total part is 100. The animal and plant mixed cream has the aroma of natural butter or margarine, can replace whipping cream or butter or margarine, is applied to a baking product formula or smeared to the surfaces of baking products to harmonize the flavor and increase the aroma and has the advantages of being strong in milk flavor, capable of resisting high-temperature baking and achieving the unique flavor of animal fat, convenient to use, capable of improving the tissue state of the products and good in stability.

The invention provides low-fat high-fiber nondairy whipping cream. The low-fat high-fiber nondairy whipping cream is prepared from the following components in percentage by mass: 8-12% of part of hydrogenated vegetable oil, 0.01-5.1% of an emulsifying agent, 0.1-1.5% of dietary fibers, 0.05-1.5% of colloid, 1-41% of sugar and the balance being water. The nondairy whipping cream disclosed by the invention is low in fat content, and high in content of dietary fibers, has the characteristics of low cost, good serviceability and good stability, and conforms to development of health and nutrient of the nondairy whipping cream.

A manufacturing method of non-dairy whipped topping which takes purified inulin as a substitute of fat belongs to the fat substitute technical field. The invention takes the inulin which is extracted from jerusalem artichoke and purified as a substrate material to obtain an inulin microgel particle system by stirring; fatty oil is substituted partially; and a non-dairy whipped topping product, the fat substitute, which takes the purified inulin as the substrate is obtained by stirring, homogenizing, refrigerating and going off like hot cakes. The invention substitutes the fat in the non-dairy whipped topping by proper prescription and proportion as well as appropriate processing technique and processing method. The method of the invention takes the inulin to substitute the fat in the non-dairy whipped topping partially, when the inulin substitute rate is not more than 50 percent, every physical and chemical character of a substitute sample is similar as a full cream sample, which is easy for the consumer to accept.

Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of these systems. The blend can be used to stabilize aqueous paint systems, personal care products such as shampoos and detergents formed as oil in water emulsions, and foaming products such as detergents, shampoos, other personal care products and edible compositions such as whip cream substitutes. Further, this blend can reduce or eliminate the need for surfactants in many of these multiphase compositions.

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.

The invention relates to whipped cream based on high-internal-phase Pickering emulsion and a preparation method of the whipped cream. The preparation method comprises the following steps: 1) carryingout thermal crosslinking and enzyme crosslinking on a plant protein isolate solution, and carrying out high-speed shearing and high-pressure homogenization in sequence to obtain protein microgel particles; 2) mixing an oil phase and an additive, performing heating and stirring, performing mixing with the protein microgel particles, and carrying out high-speed shearing to obtain a high-internal-phase Pickering emulsion, wherein the oil phase comprises palm oil and coconut oil; and 3) diluting the high-internal-phase Pickering emulsion by stirring, and carrying out high-pressure homogenization,rapid cooling and aging. The whipped cream based on the high-internal-phase Pickering emulsion does not contain trans-fatty acids, has a milder milk white color, and has no peculiar smell. The whippedcream is in a state similar to whipped cream sold on the market, has better foaming property and plasticity, and meets the requirement of consumers on whipped cream products with zero trans-fatty acid.