CN114223730A - Baking cream and preparation process thereof - Google Patents
Baking cream and preparation process thereof Download PDFInfo
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- CN114223730A CN114223730A CN202111573381.9A CN202111573381A CN114223730A CN 114223730 A CN114223730 A CN 114223730A CN 202111573381 A CN202111573381 A CN 202111573381A CN 114223730 A CN114223730 A CN 114223730A
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- cream
- vitamin
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- oil
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- 239000006071 cream Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 10
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 8
- 229930003231 vitamin Natural products 0.000 claims abstract description 8
- 235000013343 vitamin Nutrition 0.000 claims abstract description 8
- 239000011782 vitamin Substances 0.000 claims abstract description 8
- 229940088594 vitamin Drugs 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 6
- 239000012874 anionic emulsifier Substances 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 239000000312 peanut oil Substances 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000839 emulsion Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 4
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 4
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 4
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 235000020415 coconut juice Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 238000005187 foaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 2
- 102000011632 Caseins Human genes 0.000 claims description 2
- 108010076119 Caseins Proteins 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 229930003270 Vitamin B Natural products 0.000 claims description 2
- 229930003316 Vitamin D Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 229960000292 pectin Drugs 0.000 claims description 2
- 229920000136 polysorbate Polymers 0.000 claims description 2
- 229940080237 sodium caseinate Drugs 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 2
- 235000019156 vitamin B Nutrition 0.000 claims description 2
- 239000011720 vitamin B Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 229940046009 vitamin E Drugs 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 229940046008 vitamin d Drugs 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 229940075507 glyceryl monostearate Drugs 0.000 claims 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000010775 animal oil Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 239000012530 fluid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000005653 Brownian motion process Effects 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005537 brownian motion Methods 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses baking cream and a preparation process thereof, wherein the baking cream comprises the following components, by weight, 20-50 parts of soybean oil; 10-60 parts of peanut oil; 5-20 parts of olive oil; 50-100 parts of egg white liquid; 60-120 parts of coconut milk; 1-5 parts of vitamin; 5-10 parts of an anionic emulsifier; 5-15 parts of a thickening agent; the balance of water. According to the preparation method, the soybean oil, the peanut oil and the olive oil are used as oil phases for preparing the cream, and the coconut milk and the egg white are used for increasing the milk fragrance and the mouthfeel, so that the cost is reduced, and the mouthfeel is guaranteed. In addition, vitamins are added, and the nutritional value of the cream is improved.
Description
Technical Field
The invention relates to the field of cream, in particular to baking cream and a preparation process thereof.
Background
Cream is commonly used in a variety of food processing and can impart a savory taste to foods such as desserts, cakes and chocolate candies, and can also be used in some beverages such as coffee and milk-flavored liqueurs.
The main component in the preparation of cream is oil, and the oil comprises vegetable oil and animal oil. Compared with vegetable oil, the animal oil has obvious advantages that the content of trans-fatty acid is almost zero, the mouthfeel is higher, the fragrance is pure, the nutrient substances are richer, but the animal oil is expensive and complex to extract, so that most of the animal oil is vegetable oil on the market, and the mouthfeel of cream is reduced.
Accordingly, the present application provides a baking cream and a process for preparing the same.
Disclosure of Invention
The invention aims to provide baking cream and a preparation process thereof, and aims to solve the problems of high cost and poor mouthfeel of the existing cream.
The invention is realized by the following steps:
in a first aspect, the present application provides a baking cream comprising, by weight,
optionally, the vitamin is one or a combination of several of vitamin E, vitamin B and vitamin D, and is powder.
Optionally, the anionic emulsifier is a combination of one or more of sucrose fatty acid ester, glycerol monostearate, soybean lecithin, sodium caseinate or tween.
Optionally, the thickening agent is a combination of one or more of hydroxypropyl methylcellulose, carrageenan, pectin, xanthan gum, guar gum, or gellan gum.
Optionally, the thickener is hydroxypropyl methylcellulose having a viscosity of 20cP to 1000cP in a 2% aqueous solution at 20 ℃.
In a second aspect, the present application provides a process for preparing a baking cream, comprising the steps of:
step S1: blending soybean oil, peanut oil and olive oil according to a preset weight to obtain a mixed oil phase;
step S2: mixing egg white liquid, coconut milk and water, and uniformly stirring to obtain a water phase;
step S3: adding the mixed oil phase into the water phase, continuously stirring, and stirring to a foaming state;
step S4: adding vitamin powder, an anionic emulsifier and a thickener to the product obtained in the step S3 to obtain an emulsion;
step S5: sterilizing the emulsion at 135-140 ℃ for 0.5-1 hour;
step S6: placing the sterilized emulsion into a high-pressure homogenizer for homogenization treatment; the homogenizing temperature is 15-25 ℃, and the homogenizing pressure is 0-50 bar;
step S7: and (4) cooling, aging and physically maturing the product obtained in the step (6) to obtain a cream finished product.
Compared with the prior art, the invention has the beneficial effects that: according to the preparation method, the soybean oil, the peanut oil and the olive oil are used as oil phases for preparing the cream, and the coconut milk and the egg white are used for increasing the milk fragrance and the mouthfeel, so that the cost is reduced, and the mouthfeel is guaranteed. In addition, vitamins are added, and the nutritional value of the cream is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. Thus, the following detailed description of embodiments of the invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
With respect to the term "and/or" in this specification is meant any one of the listed plurality of associated items, or any combination or all of 2 and above.
"content" is synonymous with concentration and refers to the ratio of the amount of an ingredient to the total amount, and in this specification, the unit of content refers to "% by weight" unless otherwise specified. However, the total content of the ingredients does not exceed 100% by weight.
"to" of the numerical range is a range of numerical values before and after the container.
The number of bits of the integer value coincides with the number of bits of the significant digit.
The first embodiment is as follows:
this example provides a baking cream comprising, by weight,
example two:
this example provides a baking cream comprising, by weight,
example three:
this example provides a baking cream comprising, by weight,
example four:
this example provides a baking cream comprising, by weight,
example five:
this example provides a baking cream comprising, by weight,
example six:
this example provides a baking cream comprising, by weight,
in a second aspect, the present application provides a process for preparing a baking cream, comprising the steps of:
step S1: blending soybean oil, peanut oil and olive oil according to a preset weight to obtain a mixed oil phase;
step S2: mixing egg white liquid, coconut milk and water, and stirring to obtain water phase.
The coconut milk has a taste similar to milk, so that the coconut milk can be added to increase milk fragrance, so that the cost is reduced, and the taste is ensured.
Step S3: adding the mixed oil phase into the water phase, continuously stirring, and stirring to a foaming state;
step S4: vitamin powder, an anionic emulsifier and a thickener are added to the product in step S3 to obtain an emulsion.
In the step, the thickening agent is a hydrophilic food additive which is dissolved or dispersed in water, can increase the viscosity of fluid or semi-fluid food and can keep the relative stability of a system in which the thickening agent is positioned, and the thickening agent can increase the surface viscosity of cream foam, so that the stability is increased, the viscosity can be improved, cream is not easy to crystallize, the moisture content of the cream is kept, and good mouthfeel is kept.
Step S5: sterilizing the emulsion at 135-140 ℃ for 0.5-1 hour;
step S6: placing the sterilized emulsion into a high-pressure homogenizer for homogenization treatment; the homogenizing temperature is 15-25 ℃, and the homogenizing pressure is 0-50 bar.
Through homogenization treatment, fat globule particles in the cream can be reduced, and the aggregation of the fat globules is dispersed through the Brownian motion of the fat globules with small particles, so that the problem of layering caused by floating of fat in the cream is effectively relieved or avoided.
Step S7: and (4) cooling, aging and physically maturing the product obtained in the step (6) to obtain a cream finished product.
The physical maturation is to cool cream to 2-8 ℃, and keep the temperature for 2-12 h, so that part of fat is converted into a crystalline state, thereby improving the protein hydration degree in the cream, ensuring the fat crystallization stability, improving the yield of the cream, preventing the cream from being compact and improving the viscosity.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A baking cream characterized by comprising, by weight,
2. the baking cream as claimed in claim 1, wherein the vitamin is one or more of vitamin E, vitamin B and vitamin D, and is powder.
3. The baking cream as claimed in claim 1, wherein the anionic emulsifier is one or more selected from sucrose fatty acid ester, glyceryl monostearate, soybean lecithin, sodium caseinate and tween.
4. A baking cream as claimed in claim 1 wherein the thickener is one or more of hydroxypropyl methylcellulose, carrageenan, pectin, xanthan gum, guar gum or gellan gum in combination.
5. The baking cream as claimed in claim 4, wherein the thickener is hydroxypropylmethylcellulose having a viscosity of 20cP to 1000cP in a 2% aqueous solution at 20 ℃.
6. A preparation process of baking cream is characterized by comprising the following steps:
step S1: blending soybean oil, peanut oil and olive oil according to a preset weight to obtain a mixed oil phase;
step S2: mixing egg white liquid, coconut milk and water, and uniformly stirring to obtain a water phase;
step S3: adding the mixed oil phase into the water phase, continuously stirring, and stirring to a foaming state;
step S4: adding vitamin powder, an anionic emulsifier and a thickener to the product obtained in the step S3 to obtain an emulsion;
step S5: sterilizing the emulsion at 135-140 ℃ for 0.5-1 hour;
step S6: placing the sterilized emulsion into a high-pressure homogenizer for homogenization treatment; the homogenizing temperature is 15-25 ℃, and the homogenizing pressure is 0-50 bar;
step S7: and (4) cooling, aging and physically maturing the product obtained in the step (6) to obtain a cream finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111573381.9A CN114223730A (en) | 2021-12-21 | 2021-12-21 | Baking cream and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111573381.9A CN114223730A (en) | 2021-12-21 | 2021-12-21 | Baking cream and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114223730A true CN114223730A (en) | 2022-03-25 |
Family
ID=80760536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111573381.9A Pending CN114223730A (en) | 2021-12-21 | 2021-12-21 | Baking cream and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114223730A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123962A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Cream manufacturing process |
| WO2017071663A1 (en) * | 2015-10-28 | 2017-05-04 | 上海海融食品科技股份有限公司 | Non-dairy cream for baking and preparation method thereof |
| CN110521782A (en) * | 2019-08-23 | 2019-12-03 | 武汉市诚兴欣食品有限公司 | A kind of bake uses cream and its preparation process |
| CN111616224A (en) * | 2020-06-08 | 2020-09-04 | 增城市金点食品有限公司 | Double-plant-based coconut milk non-dairy cream and preparation method thereof |
| US20200296983A1 (en) * | 2017-08-28 | 2020-09-24 | Dupont Nutrition Biosciences Aps | Stabilized vegetable whipping cream |
| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
| CN112753944A (en) * | 2021-01-25 | 2021-05-07 | 鑫兰食品武汉有限公司 | Plant cream and preparation method thereof |
| CN113383823A (en) * | 2021-07-19 | 2021-09-14 | 上海海融食品科技股份有限公司 | Cream composition and preparation method thereof |
-
2021
- 2021-12-21 CN CN202111573381.9A patent/CN114223730A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123962A (en) * | 2015-09-14 | 2015-12-09 | 胡积松 | Cream manufacturing process |
| WO2017071663A1 (en) * | 2015-10-28 | 2017-05-04 | 上海海融食品科技股份有限公司 | Non-dairy cream for baking and preparation method thereof |
| US20200296983A1 (en) * | 2017-08-28 | 2020-09-24 | Dupont Nutrition Biosciences Aps | Stabilized vegetable whipping cream |
| CN110521782A (en) * | 2019-08-23 | 2019-12-03 | 武汉市诚兴欣食品有限公司 | A kind of bake uses cream and its preparation process |
| CN111616224A (en) * | 2020-06-08 | 2020-09-04 | 增城市金点食品有限公司 | Double-plant-based coconut milk non-dairy cream and preparation method thereof |
| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
| CN112753944A (en) * | 2021-01-25 | 2021-05-07 | 鑫兰食品武汉有限公司 | Plant cream and preparation method thereof |
| CN113383823A (en) * | 2021-07-19 | 2021-09-14 | 上海海融食品科技股份有限公司 | Cream composition and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
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