| 摘要 |
PURPOSE: Method for preparing a whipping cream compound containing milk fat and whey protein provides a whipping cream composition in a compound type, which has no change in physical properties by re-freezing and has a strong tolerance to heat change. CONSTITUTION: A whipping cream compound containing milk fat and whey protein comprises vegetable oil 25-35wt% containing solid fat beyond 95% at 10°C and 90% at 20°C, milk fat 2-10w%, whey protein 0.3-2.0wt%, sugar 10-20wt% chosen out of sucrose, glucose, fructose, maltose, and starch syrup, emulsifier 1.0-2.0wt% chosen out of glycerin fatty acid ester, lecithin, monostearate lactylate, sorbitan fatty acid ester, sodium stearoyl lactylate, polysorbate, and sucrose fatty acid ester, stabilizer 0.2-0.8wt% chosen out of methylcellulose, fine crystal cellulose, hydroxy propyl methylcellulose, xanthan gum, and guar Gum, and water. Method for preparing a whipping cream compound containing milk fat and whey protein comprises the following steps: (i) A first step to sterilize the emulsified pre-mixture of the materials; (ii) A second step to homogenize the sterilized pre-mixture under 150-300kg/cm¬2 pressure to contain fatty balls having a diameter of 0.4-1.0 micrometer; and (iii) A third step to cool and freeze.
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