阅读说明：本技术 一种高蛋白植脂奶油及其制备方法 (High-protein non-dairy cream and preparation method thereof ) 是由 黄志雄 于 2020-06-08 设计创作，主要内容包括：本发明公开了一种高蛋白植脂奶油及其制备方法,按重量百分比计,高蛋白植脂奶油由22％～26％的糖、10％～18％的植物油脂、1％～4％的牛奶浓缩蛋白、1％～3％的大豆分离蛋白、0.6％～1.8％的乳化剂、0.2％～1.2％的增稠剂、0.01％～0.5％的稳定剂、0.1％～0.5％的食盐、0～0.5％的食用香精及余量的水组成。本发明通过将牛奶浓缩蛋白和大豆分离蛋白与植物油脂相结合,使其具有高蛋白,满足市场上多样化口味需求。通过本发明制备方法得到的高蛋白植脂奶油打发性能好；打发后的奶油,稳定性比较好；经冷藏过夜后,无气孔、无表面裂纹,保持较好的细滑度、光泽度、软硬度和粘性。(The invention discloses a high protein non-dairy cream and a preparation method thereof, wherein the high protein non-dairy cream comprises, by weight, 22-26% of sugar, 10-18% of vegetable oil, 1-4% of milk protein concentrate, 1-3% of soybean protein isolate, 0.6-1.8% of emulsifier, 0.2-1.2% of thickener, 0.01-0.5% of stabilizer, 0.1-0.5% of salt, 0-0.5% of edible essence and the balance of water. The invention combines the milk protein concentrate and the soybean protein isolate with the vegetable oil and fat, so that the vegetable oil and fat has high protein content and meets the requirement of diversified tastes in the market. The high-protein non-dairy cream obtained by the preparation method has good whipping performance; the whipped cream has good stability; after being refrigerated overnight, the coating has no air holes and surface cracks, and keeps better fine smoothness, glossiness, hardness and viscosity.)

1. The high-protein non-dairy cream is characterized by comprising the following raw materials in percentage by weight:

2. the high protein non-dairy cream of claim 1, wherein the sugar is selected from one or more of glucose, white sugar, glucose syrup, and trehalose.

3. The high-protein non-dairy cream according to claim 1, wherein the vegetable oil is hydrogenated palm kernel oil.

4. The high protein non-dairy cream of claim 1, wherein the emulsifier is selected from the group consisting of mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester, sodium stearoyl lactylate in a ratio of 1: 1: 1, in terms of mass ratio.

5. The high-protein non-dairy cream according to claim 1, wherein the thickener is prepared from sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the weight ratio of 1: 1: 1: 1, in terms of mass ratio.

6. The high protein non-dairy cream of claim 1, wherein the stabilizer is a mixture of trisodium phosphate and disodium hydrogen phosphate in a ratio of 1: 1, in terms of mass ratio.

7. The method for producing a high-protein non-dairy cream according to any one of claims 1 to 6, comprising the steps of:

s1, heating the vegetable oil to 70-72 ℃ to form an oil phase;

s2, adding sugar, milk protein concentrate, soy protein isolate and salt into 75-80 deg.C water, stirring to dissolve, and maintaining at 66-68 deg.C to form water phase;

s3, uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state, and stirring for dissolving;

s4, mixing the oil phase in the step S3 and the water phase in the step S2 to obtain mixed liquid;

s5, the temperature of the mixed material liquid in the step S4 is controlled between 68 ℃ and 70 ℃, and the mixed material liquid is stirred for 30 minutes to be homogenized, so that the mixed material liquid is fully mixed;

s6, adding edible essence before homogenizing, wherein the pressure is 40-50 Mpa;

s7, homogenizing, adding the homogenized mixture into an aging cylinder, and aging at the temperature of 4-10 ℃;

s8, discharging, filling, quickly freezing below-18 ℃, and storing.

Technical Field

The invention relates to the technical field of cream, in particular to high-protein non-dairy cream and a preparation method thereof.

Background

At present, cream in the consumer market is divided into animal cream and plant cream, the animal cream is obtained by separating fat in milk, and because the animal cream has high content of protective fatty acid, a human body can be fattened, diseases such as hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases and the like are caused, and the modern healthy diet concept is not met.

Vegetable cream, also known as plant butter cream, has replaced animal cream to a great extent because it is easier to store and less expensive than animal cream. However, the vegetable butter in the market generally has the phenomena of high fat, high sugar, too sweet and low protein, and can not meet the healthy diet requirements of consumers.

Disclosure of Invention

The invention aims to provide high-protein non-dairy cream and a preparation method thereof, wherein the high-protein non-dairy cream is prepared by combining milk protein concentrate and soybean protein isolate with vegetable oil, and the problems of high fat, low protein and the like commonly existing in the non-dairy cream in the prior art are solved.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the invention provides high-protein non-dairy cream which comprises the following raw materials in percentage by weight:

milk protein concentrates (milk protein concentrates) are produced using mild low temperature ultrafiltration techniques and advanced spray drying techniques. Has the characteristics of high protein, high calcium, low lactose and low calorie, and has light cream color, light milk fragrance, fresh cream taste, excellent solubility, emulsion stability and heat stability. The contained protein has high biological value and digestibility.

The soybean protein isolate has the advantages of high protein, low fat, calcium increase, cholesterol reduction and the like.

Preferably, the sugar is selected from one or more of glucose, white granulated sugar, glucose syrup and trehalose.

Preferably, the vegetable oil is hydrogenated palm kernel oil.

Preferably, the emulsifier is prepared from mono-diglycerol fatty acid ester, polyglyceryl fatty acid ester and sodium stearoyl lactylate in a proportion of 1: 1: 1, in terms of mass ratio. Through multiple tests, the mass ratio of 1: 1: 1, the emulsifying agent consisting of the monoglyceride and diglyceride fatty acid ester, the polyglycerol fatty acid ester and the sodium stearoyl lactylate has more uniform emulsifying effect, so that the cream can be stably stored for a longer time.

Preferably, the thickener is prepared from sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose according to the weight ratio of 1: 1: 1: 1, in terms of mass ratio. Through multiple tests, the mass ratio of 1: 1: 1: 1, the thickener consisting of sodium alginate, carrageenan, xanthan gum and hydroxypropyl methyl cellulose is beneficial to regulating the consistency of cream and enhancing the stability of the cream.

Preferably, the stabilizer is composed of trisodium phosphate and disodium hydrogen phosphate in a ratio of 1: 1, in terms of mass ratio. Through multiple tests, the mass ratio of 1: 1 trisodium phosphate and disodium hydrogen phosphate, which provide cream stability.

In a second aspect, the invention also provides a preparation method of the high-protein non-dairy cream, which comprises the following steps:

s1, heating the vegetable oil to 70-72 ℃ to form an oil phase;

s2, adding sugar, milk protein concentrate, soy protein isolate and salt into 75-80 deg.C water, stirring to dissolve, and maintaining at 66-68 deg.C to form water phase;

s3, uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase obtained in the step S1 in a stirring state, and stirring for dissolving;

s4, mixing the oil phase in the step S3 and the water phase in the step S2 to obtain mixed liquid;

s5, the temperature of the mixed material liquid in the step S4 is controlled between 68 ℃ and 70 ℃, and the mixed material liquid is stirred for 30 minutes to be homogenized, so that the mixed material liquid is fully mixed;

s6, adding edible essence before homogenizing, wherein the pressure is 40-50 Mpa;

s7, homogenizing, adding the homogenized mixture into an aging cylinder, and aging at the temperature of 4-10 ℃;

s8, discharging, filling, quickly freezing below-18 ℃, and storing.

Compared with the prior art, the invention provides the high-protein non-dairy cream and the preparation method thereof, and the high-protein non-dairy cream has the following beneficial effects:

the invention combines the milk protein concentrate and the soybean protein isolate with the vegetable oil and fat, and the high protein powder component is added on the basis of the non-dairy cream, so that the milk protein concentrate has high protein content of more than 3.6 percent, meets the diversified taste requirements in the market, and the high-quality protein plays an important role in improving the immunity of human bodies.

The high-protein non-dairy cream prepared by the preparation method has the whipping multiple of 3.5-4.5 and good whipping performance; the whipped cream can be used for cake decoration and can be kept for 4 hours when being placed at room temperature, and the stability is good; after being refrigerated at the temperature of 2-10 ℃ overnight, the coating has no air holes and surface cracks, and keeps better fine smoothness, glossiness, hardness and viscosity.

Detailed Description

The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The present invention is described in further detail below by means of detailed examples.