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发明公开
CN109984200A 一种奶油组合物及其制备方法 无效 - 驳回

一种奶油组合物及其制备方法
摘要：
本发明提供一种非氢化、低饱和植脂奶油组合物，所述奶油组合物含有：醇溶蛋白组合物1～10重量份、植物油5～45重量份、油溶性乳化剂0.5～5重量份、水55～90重量份、任选地添加剂0～10重量份。本发明还提供上述奶油组合物的制备方法。本发明通过使用醇溶蛋白组合物，可以制备出以高不饱和植物油为油基主要成分的植脂奶油。本发明的植脂奶油不但拥有稳定的持气性能还具有满足奶油产品对其塑性和硬度的要求，同时也具有较宽的pH应用范围等优点。
摘要（英）：

The invention provides a non-hydrogenated and low-saturated non-dairy cream composition which comprises, by weight, 1-10 parts of alcohol soluble protein compositions, 5-45 parts of vegetable oil, 0.5-5 parts of oil soluble emulsifiers, 55-90 parts of water and 0-10 parts of optionally selected additives. The invention further provides a preparation method of the cream composition. By the aid of the alcohol soluble protein compositions, the non-dairy cream taking high-unsaturated vegetable oil as a main oil-base component can be prepared. The non-dairy cream has the advantages that the cream has stable gas holdup performances and wide pH (potential of hydrogen) application ranges and can meet requirements of cream products for plasticity and hardness of the cream.

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