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CN-122004308-A - Fermented cream and preparation method thereof

CN122004308ACN 122004308 ACN122004308 ACN 122004308ACN-122004308-A

Abstract

The application provides fermented cream and a preparation method thereof, wherein the fermented cream is prepared by degreasing raw milk to prepare the cream, the cream is subjected to enzymolysis, apple fiber, carrageenan, pea starch and tartaric acid mono-diglyceride are added into the cream after enzymolysis to be mixed, raw milk is added to obtain a mixed milk base, the mixed milk base is homogenized and sterilized, and further, kefir strains are added to ferment, and when the pH value is less than 5.5, the fermentation is stopped by cooling to obtain the fermented cream. The preparation method of the fermented cream can ensure that the fat content of the product is 15% lower than that of a commercial product, but the product has sufficient fat fragrance and fine and smooth fat taste, and the product has stable quality and better taste.

Inventors

  • XU PENGFEI
  • LI HAO
  • MA GUOWEN
  • ZHANG HAIBIN

Assignees

  • 内蒙古伊利实业集团股份有限公司

Dates

Publication Date
20260512
Application Date
20241112

Claims (10)

  1. 1. A method of preparing a fermented cream, the method comprising: S101, degreasing raw milk to obtain cream, and carrying out enzymolysis on the cream; s102, adding apple fiber, carrageenan, pea starch and tartaric acid mono-diglyceride into the dilute cream after enzymolysis, mixing, and adding raw milk to obtain a mixed milk base; and S103, homogenizing and sterilizing the mixed milk base, adding kephalic strain for fermentation, and cooling and stopping fermentation when the pH value is less than 5.5 to obtain the fermented cream.
  2. 2. The preparation method of the fermented cream according to claim 1, wherein the fermented cream raw materials comprise, by weight, 450-500 parts of cream, 8-12 parts of apple fiber, 4-8 parts of pea starch, 1.5-3 parts of carrageenan, 1-2 parts of tartaric acid mono-diglyceride and the balance of raw milk.
  3. 3. The method for preparing fermented cream according to claim 1 or 2, wherein the carrageenan comprises any one or several of pectin, agar, konjac gum, carrageenan, guar gum, gellan gum, xanthan gum and microcrystalline cellulose in any proportion, preferably carrageenan or microcrystalline cellulose.
  4. 4. A method of preparing a fermented cream according to claim 1 or 2, wherein the apple fibres comprise citrus fibres and/or soy fibres.
  5. 5. The method for producing fermented cream according to claim 1 or 2, wherein the tartaric acid mono-diglyceride comprises at least one of soybean phospholipid, egg yolk liquid and mono-fatty acid glyceride.
  6. 6. The method for preparing fermented cream according to claim 1, wherein the enzymolysis is performed by adding lipase; And/or the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 40-60 min.
  7. 7. The method for preparing fermented cream according to claim 1, wherein the mixing of the milk base is further performed with a melting process before homogenizing; The material melting temperature is 55-60 ℃, and the material melting time is 40-60 min.
  8. 8. The method for preparing fermented cream according to claim 1, wherein the homogenizing pressure is 40-50 bar; And/or the sterilization temperature is 121-125 ℃, and the sterilization time is 4-6 seconds.
  9. 9. The method for preparing fermented cream according to claim 9, wherein after the sterilization is completed, the temperature is reduced to 33 ℃ and then the kephalic strain is added for fermentation.
  10. 10. A fermented cream characterized in that it is prepared by the method of any one of claims 1 to 9.

Description

Fermented cream and preparation method thereof Technical Field The application relates to the technical field of fermented cream, in particular to fermented cream and a preparation method thereof. Background The cream is a typical oil-in-water emulsion system, and mainly comprises grease, an emulsifying agent, protein and hydrocolloid, and can form whipped cream with certain plasticity through whipping, belongs to an air-containing multiphase system, and is widely applied to the preparation of various desserts, drinks and western dishes. Cream is one of the favorite foods, but cream with high fat content is prohibitive for many people. With the increasing awareness of the link between excessive fat intake and chronic diseases, the need for low-fat foods has increased year by year. The demand for low-fat cream is continuously rising, and the traditional cream can not meet the demands of consumers on health, green and health care. The formula is improved and the production process is innovated on the basis of the traditional margarine, so that the consumption psychology of consumers in the current society is complied, the low fat and high nutrition are taken as the cutting points, and the fermented low-fat cream which is more green and healthy is developed, so that the fermented low-fat cream has a broad market prospect. Disclosure of Invention The application provides fermented cream and a preparation method thereof, which are used for solving the technical problems of reducing the fat content of the cream, solving the problem of insufficient fragrance of the cream and the like in the prior art. In a first aspect, an embodiment of the present application provides a method for preparing fermented cream, including: S101, degreasing raw milk to obtain cream, and carrying out enzymolysis on the cream; s102, adding apple fiber, carrageenan, pea starch and tartaric acid mono-diglyceride into the dilute cream after enzymolysis, mixing, and adding raw milk to obtain a mixed milk base; and S103, homogenizing and sterilizing the mixed milk base, adding kephalic strain for fermentation, and cooling and stopping fermentation when the pH value is less than 5.5 to obtain the fermented cream. Under an optional implementation mode, the fermented cream raw material comprises, by weight, 450-500 parts of cream, 8-12 parts of apple fiber, 4-8 parts of pea starch, 1.5-3 parts of carrageenan, 1-2 parts of tartaric acid mono-diglyceride and the balance of raw milk. In an alternative embodiment, the carrageenan comprises any one or several of any proportion of pectin, agar, konjac gum, carrageenan, guar gum, gellan gum, xanthan gum and microcrystalline cellulose, preferably carrageenan or microcrystalline cellulose. In an alternative embodiment, the apple fibers comprise citrus fibers and/or soy fibers. In an alternative embodiment, the tartaric acid mono-diglycerides comprise at least one of soy lecithin, egg yolk liquid, and mono-fatty acid glycerides. In an alternative embodiment, the enzymatic hydrolysis is performed by adding lipase; And/or the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 40-60 min. In an alternative embodiment, said homogenizing said mixed milk base is further preceded by a converting; The material melting temperature is 55-60 ℃, and the material melting time is 40-60 min. In an alternative embodiment, the homogenizing pressure is 40-50 bar; And/or the sterilization temperature is 121-125 ℃, and the sterilization time is 4-6 seconds. In an alternative embodiment, after the sterilization is completed, the temperature is reduced to 33 ℃ and then kephalic bacteria are added for fermentation. In a second aspect, the present examples provide a fermented cream prepared by the method according to any one of the embodiments of the first aspect of the present application. Compared with the prior art, the fermented cream and the preparation method thereof provided by the embodiment of the application have the following beneficial effects: According to the application, the content of short chain fatty acid in fat is increased after the cream enzymolysis, so that the product fragrance is ensured to be full and rich, the cream is subjected to enzymolysis by using lipase, the cream flavor is rich, the acidity of the cream is increased, the base curd is facilitated, the product state is more stable, the wiredrawing property of the product is enhanced, and the whipping property of the fermented cream is improved. 8-12 parts of apple fiber, 4-8 parts of pea starch, 1.5-3 parts of carrageenan and 1-2 parts of tartaric acid mono-diglyceride are added, the composition provides a stable texture of a product, and can provide partial fat taste, the apple fiber is matched with the carrageenan, so that the stability of the product is improved, the state of fermented cream is firm, the state of the cream is stable after fermentation, and collapse is not easy to occur. The kephalic strain is added for fermentation,