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1. 发明授权

KR101150997B1 Method for vegetable whipping cream 有权
标题翻译：蔬菜切花方法
公开(公告)号：KR101150997B1
公开(公告)日：2012-06-08
申请号：KR20120011995
申请日：2012-02-06
申请人： SEOKANG DAIRY & FOOD CO LTD
发明人： KIM HYUN JUN , HA GI SU
IPC分类号： A23L9/20 , A23L5/20
CPC分类号： A23L9/20 , A23L5/20
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.
摘要翻译：目的：不含高熔点脂肪的蔬菜搅打奶油的生产方法包括以下方面：对搅打奶油的质地柔软。构成：没有高熔点脂肪的蔬菜搅打奶油的生产方法包括以下步骤：将月桂酸油在70-80℃下熔化，并将油在-10℃下冷却7-12小时，诱导生长通过缓慢冷却存储熔融的月桂酸油的温度来获得油的晶核; 在-7-7℃下生长油晶体20-30分钟; 通过15-30目过滤器通过植物脂肪含量丰富的晶体; 将获得的晶体与来自乳或坚果，单糖，表面活性剂，pH调节剂，天然色素和水的蛋白质混合，并使混合物均化; 并冷却并冷冻均质混合物。月桂酸油选自棕榈核氢化油，棕榈油，椰子氢化油，棕榈核心硬脂油或棕榈核硬脂酸氢化油。

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