Acidified single cream and preparation method thereof

• Main Authors: LI TONG, LI ZHIGUO, REN MIN, ZONG XUEXING, CUI LIMIN
• Format: Patent
• Language: Chinese; English
• Published: 02.02.2024
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the field of dairy product processing, and provides acidified single cream and a preparation method thereof, and the acidified single cream comprises the following components in percentage by mass: 80-90% of single cream, 0.4-1.3% of a compound thickener, 0.2-0.4% of an emulsifier, 0.2-1% of an acidity regulator, and the balance of water and/or milk, the compound thickening agent is prepared from 0.2 to 0.8 percent of sodium polyacrylate and 0.2 to 0.5 percent of a second thickening agent. According to the invention, sodium polyacrylate is compounded with other thickeners, an emulsifier is supplemented, and acidification is carried out after maturing in the preparation process, so that the acidified single cream which is fine and smooth, good in fluidity and free of granular sensation is obtained, the stability is good within the shelf life, and the bleeding rate is less than 1.5%. 本发明属于乳制品加工领域，提供一种酸化稀奶油及其制备方法，所述酸化稀奶油包括以下质量百分比的组分：稀奶油80-90%、复配增稠剂0.4-1.3%、乳化剂0.2-0.4%、酸度调节剂0.2-1%，其余用水和/或