| 摘要 |
A process for preparing a protein free whipping cream comprises mixing a cellulose based hydrocolloid and non-cellulose based hydrocolloid, salt and sugar to form a dry mix, adding the dry mix to water and agitating at a temperature of between 40�C and 60�C for at least 10 mins to form an aqueous phase; heating vegetable fat to a temperature of between 60�C and 80�C to form a liquefied oil phase; preparing a fat-emulsifier mix by combining palm oil with emulsifiers selected from the group comprising polysorbate, polyglycerol ester, propylene glycol monostearate, glycerol lacto palmitate and lecithin; adding the fat-emulsifier mix to the liquefied oil phase to the aqueous phase at the ratio of between 1:2 and 1:9 and mixing to form an oil-in-water pre-emulsion; sterilizing the pre-emulsion by ultra heat treatment at a temperature of between 131�C and 147�C for between 4 and 10 seconds; homogenizing, cooling and storing the cream. The invention also relates to a process for preparing a diluted whipping cream. The protein free whipping cream has improved whipping properties; in particular it maintains a stiff foam when whipped and has improved stability. The diluted whipping cream comprises the protein free whipping cream having at least 25% fat by weight and up to 70% liquid by weight of the diluted whipping cream. |
