Development of a reduced fat and lactose-free dairy spread containing viable lactic acid bacteria - part 1 technology of manufacture /
The popularity of buttercream, considered to be a reduced energy, cheaper version of butter with a better function of use, has been constant in Hungary for three and a half decades. Our objective was to develop a new type of functional buttercream manufacturing technology. In order to achieve this,...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2019
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| Sorozat: | Élelmiszervizsgálati közlemények
65 No. 2 |
| Kulcsszavak: | Élelmiszeripari technológia, Vaj - termékfejlesztés, Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/79281 |
| Tartalmi kivonat: | The popularity of buttercream, considered to be a reduced energy, cheaper version of butter with a better function of use, has been constant in Hungary for three and a half decades. Our objective was to develop a new type of functional buttercream manufacturing technology. In order to achieve this, the pressure value resulting in parameters ensuring the adequate texture and good adsorption of the finished product during the one-stage homogenization of 30% fat cream was determined, as well as to what extent the viscosity of cream and its ease of handling are affected by ho-mogenization. It has been found that the criteria for the homogenization effect can be achieved by single homogenization of a 30% fat cream containing a milk protein con-centrate serving as the raw material for the new type of butter product on a single-stage homogenization machine at 65 °C and 15 MPa (150 bar). Due to the increased viscosity of the cream treated this way, the use of a tubular or scraped-surface heat exchanger is recommended. Our reduced fat, lactose-free buttercream with live cul-ture can be manufactured safely with the technology developed, and with the enzyme and starter cultures used, the lactose content of the product will be less than 0.1%. |
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| Terjedelem/Fizikai jellemzők: | 2480-2485 |
| ISSN: | 0422-9576 |