| 摘要 |
PURPOSE: A producing method of vegetable whipped cream without high melting point fat comprises the following offer the soft texture to the whipped cream. CONSTITUTION: A producing method of vegetable whipped cream without high melting point fat comprises the following steps: melting lauric oil at 70-80 deg C, and cooling the oil at -10-0 deg C for 7-12 hours for inducing the growth of crystalline cores for the oil by slowly cooling a temperature storing the molten lauric oil; growing the oil crystals for 20-30 minutes at -7-7 deg C; passing vegetable fat with abundant amount of crystals through a 15-30 mesh filter; mixing the obtained crystals with protein derived from milk or nuts, monosaccharide, a surfactant, a pH adjusting agent, a natural pigment, and water, and homogenizing the mixture; and cooling and freezing the homogenized mixture. The lauric oil is selected from palm core hydrogenated oil, palm oil, coconut hydrogenated oil, palm core stearine oil, or palm core stearine hydrogenated oil.
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