| 摘要 |
PURPOSE: Vegetable whipping cream using unadjusted soymilk, and a producing method thereof are provided to maintain the unique flavor and taste of soymilk. CONSTITUTION: A producing method of vegetable whipping cream using unadjusted soymilk comprises the following steps: boiling the unadjusted soymilk at 80-90 deg C; mixing 65-75 parts of unadjusted soymilk by weight , 3.2-4 parts of emulsifier by weight, 5-8 parts of saccharide by weight, and 0.1-0.2 parts of salt by weight, and stirring the mixture for 30-40 minutes at 60-70 deg C for expanding; adding 11-17.5 parts of hydrogenated palm kernel oil by weight and 5.5-8.5 parts of coconut oil by weight, and firstly emulsifying the mixture for 10-15 minutes at 50-60 deg C: firstly homogenizing the mixture for 10-15 minutes, and secondly emulsifying the mixture for 10-15 minutes at 75-85 deg C and 10-15 minutes at 50-60 deg C; and secondly homogenizing the mixture, and sterilizing and cooling the mixture.
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