At present, among the newly developed baked food materials, the most popular and widely used is the non-dairy cream. Nowadays, it is popular in all over the country, and it is favored by consumers. In the big shopping malls, supermarkets, bakeries, cakes, cakes, cakes, banquet cakes, festive cakes, etc. decorative. The new family of cakes - the vegetable cream cake is gradually on the table of ordinary people, and the creamy cream cake has become the leader in the variety of cakes. The non-dairy cream and natural whipped cream have brought new vitality to China's prosperous cake production and market consumption. It is a big innovation and reform for traditional cake varieties and dietary nutrition structure, representing the trend of the times and Food development direction.
1 whipped cream
Originally invented and marketed by the Rich Products corpo-ration during the Second World War, it was popular in the world for more than 50 years. Its English name is Non-Dairy Cream, meaning no milk cream, so the Chinese name is vegetable butter. The first generation of the product is Rich'SWhip topping “Blue Canâ€, which is made from soybean protein. It is easy to use, has good foaming performance, strong stability and sufficient milk flavor. It does not contain cholesterol and gradually replaces traditional animal fat whipped cream. It is the main raw material for making cakes. It is called Miracle Cream from the Soya Beau.
The second generation of the product is Gold Label WhipTopping, which is now popular and used in the Chinese market. It has better foaming and stability and a stronger milk flavor.
The vegetable butter fresh cream is based on vegetable fat (mainly hydrogenated palm kernel oil), adding an emulsifier (sodium stearoyl lactylate, etc.), a thickening stabilizer (hydroxypropylcellulose, carboxymethylcellulose, and xanthan). Glue, etc.), protein raw materials (sodium caseinate, etc.), preservatives (sorbate, etc.), quality improvers (potassium dihydrogen phosphate, etc.), flavors and fragrances (cream flavor, butter white essence, etc.), pigments (β1 Carotene, etc.), sugar and corn syrup, salt, and water are processed by changing the type and ratio of raw materials.
Let's take the three popular products on the market as an example to introduce the ingredients of the vegetable butter cream.
1.1 American Diamond Company's Golden Diamond Creamy Cream
Water, hydrogenated palm kernel oil, corn syrup, white granulated sugar, sodium caseinate, sodium stearoyl lactylate, methyl cellulose, potassium dihydrogen phosphate, carotene, natural or artificial flavor, salt.
1.2 American love brand butter cream
Water, hydrogenated palm kernel oil, sugar, sorbic acid ester, sodium caseinate, sodium lactate, hydroxypropyl cellulose, salt, potassium dihydrogen phosphate, artificial flavor, beta-carotene.
1.3 Gold Plate Brand Creamy Cream produced by China Gold Plate Company
Water, hydrogenated palm kernel oil, sugar, corn syrup, sodium caseinate, edible emulsifier, xanthan gum, and the like.
The main ingredients of whipped cream are vegetable fat and vegetable protein, of which vegetable fat only accounts for 20%-50%.
2 Vegetable fat cream products on the domestic market
The whipped cream was introduced to the mainland market mainly in Hong Kong and Taiwan in the early 1990s. The main brands include “Golden Diamond†vegetable fat whipped cream produced by American Weiyi Company, “Selected Brand†vegetable fat whipped cream produced by American Contemporary Company, “Love Protection Brand†vegetable fat whipped cream produced by American Sims Company, Yongcheng, Taiwan. The “Master†brand of vegetable fat cream produced by the limited production of industrial shares, as well as several brands produced in China.
After entering the Chinese market, the vegetable butter fresh cream has blown a strong spring breeze into the baking food raw material industry in China, and changed the boring atmosphere of the birthday cake market using pure cream and protein to decorate the flower pattern for decades. It is indeed a profound revolution and a strong impetus for the development of basic raw materials for the bakery food industry in China, the improvement of the grade of products and the increase of varieties and colors, as well as the technological advancement of the industry.
3 The difference between vegetable cream and animal cream
3.1 Differences in composition
It can be seen from the above that the main component of the vegetable butter fresh cream is vegetable fat and vegetable protein with high nutritional value; and the animal fresh cream is obtained by concentrating the milk fat extracted from the fresh milk, and the main component is animal fat, accounting for 80%. %the above.
3.2 Differences in nutrition
3.2.1 Animal fresh cream contains high cholesterol, high calorific value, long-term consumption is easy to get arteriosclerosis, heart disease, coronary heart disease, obesity and other diseases, nutrition, health care function is poor. Therefore, the incidence of heart disease and arteriosclerosis in European and American countries with more animal fresh cream is higher.
3.2.2 Creamy cream overcomes the shortcomings of high cholesterol in cholesterol, does not contain cholesterol, has low calorific value, and has high nutrition and health care functions. Therefore, when it came out in the United States, it quickly became popular in the market and was loved by customers. Therefore, the non-dairy cream is in line with the trend of the times and the progress of human progress, and is an inevitable trend of social development and human pursuit of low fat, low calorie, obesity and rich disease.
3.3 Economic differences
Animal whipped cream is very expensive at home and abroad, and it is rarely used for popular convenience foods. And the vegetable butter whipped cream is much cheaper than the animal fresh cream and is easily accepted by consumers. This is also the main reason for its strong market vitality. The whipped cream has a physical state and flavor similar to that of fresh cream, maintaining the special flavor of fresh cream.
3.4 Differences in functional characteristics
The whipped cream has an emulsifier, a thickening stabilizer, and the like, and is superior to animal fresh cream in terms of stable foaming properties, shape retention properties, and preservability. Such as a variety of cartoon cakes, zodiac cakes, art cakes, birthday cakes, wedding cakes and all kinds of small snacks, realistic shape, harmonious color, smooth lines, simple and bright, colorful, vivid, artistic charm, enjoyable Say goodbye, beautiful.
Due to the special function of the non-dairy cream, cakes and snacks can be made on the spot, and they are now sold. Consumers choose their own dishes and eat new ones.
3.5 Differences in product quality
Because of its low fat content, it is accompanied by egg white, chocolate and seasonal fruits. The cake made with it is refreshing, sweet and not greasy, especially suitable for the elderly, children and adolescents. The entrance is too greasy. For most customers who mainly eat edible plant foods in China, they are not used to eating. The cake made of vegetable butter whipped cream has uniform internal structure, delicate, soft and elastic, good taste and appetite. The non-dairy cream is similar to animal fresh cream in flavor and physical condition, maintaining the special flavor of animal fresh cream. The cake made with it has a unique flavor and a long aftertaste. The pattern of the branches does not dry, does not collapse, does not deform, does not return sand. The surface of the pattern is as white as jade, bright and bright, and very attractive to appetite.
4 How to use the creamy cream
4.1 Hobart mixers are preferred for whipping equipment.
4.2 The non-dairy cream must be completely thawed before use. That is, 1 hour in advance, the whipped cream is naturally thawed in a refrigerator cabinet at 2-7 ° C for 24 hours until it is completely thawed, and ice cubes are not visible in the whipped cream. Microwave and thermal hydrolysis of frozen whipped cream can not be used. Microwave and hot water can destroy the carbohydrate, protein and other components in the whipped cream, causing physical and chemical denaturation, destroying its functional properties, and whipped cream. The quality will be seriously affected.
4.3 After thawing is completed, shake it up and then open the box.
4.4 Before mixing whipped cream, use a variety of methods (such as cold water, ice cubes, etc.) to cool the mixing tank and stirrer to 2-7 °C. In the spring, autumn and winter in the north, the room temperature is lower and easier to cool, and in the south it is more difficult.
4.5 During the process of whipping the whipped cream, maintain a temperature of 2-7 ° C to ensure the quality of the whipping.
4.6 Put the whipped cream into the mixing tank, the amount should be about 20% of the volume of the mixing tank.
4.7 First, use high-speed whipping. When smashing quickly, use medium speed. The general expansion ratio is 3-4 times. The whipping time is slightly different due to different brands. The sign of the whipping is that the fresh cream changes from liquid to solid, the surface gloss disappears, and a soft spike is formed. Gold plate whipping time generally takes 3-5 minutes, love protection card, gold diamond card takes 5-8min. If you add ingredients such as fruit and chocolate to the fresh cream, the whipping time should be shorter.
4.8 Store the whipped whipped cream in a refrigerator at 4-5 ° C for longer lasting freshness.
4.9 Creamy whipped cream can be stored frozen before whipping and after whipping, but repeated freezing and thawing should be avoided.
4.10 Non-dairy cream is no need to add water before whipping.
4.11 Creamy whipped cream should be stored at low temperature, frozen at -18 °C for 12 months; at 0 °C for 6 months.
5 Clarify some misunderstandings about the non-dairy cream cake
The main purpose of the non-dairy cream is as a decorative material for the birthday cake and the surface of the artistic cake. Therefore, the various cakes made with it should be called “sweet cream cakeâ€. However, the names of various birthday cakes made from vegetable butter whipped cream sold in many markets around the country are called "fresh milk cakes". Due to the improvement of nutrition awareness and cultural quality of consumers, the cake made with fresh milk is very fresh, and because of the recognition of the nutritional value of fresh milk, it is very popular to eat this kind of cake, which makes the cake very popular in the national market. . The author believes that although fresh milk and fresh cream are only one word difference, and they are beneficial to human beings from the function of nutrition and health care, they are two different substances, which cannot be confused with each other. It is necessary to clarify and should make the majority Consumers can eat clearly the cakes they eat and can't be confused. Just like people drinking, although both Moutai and Wuliangye are national famous wines, Maotai is not Wuliangye after all. When the host entertains guests, Wuliangye liquor is not to be said to be Maotai Bar.
It is known from the ingredients of the vegetable butter whipped cream that it does not contain any fresh milk or dairy products. The outer packaging of the gold diamond brand whipped cream products produced by American Wealth Company is clearly and conspicuously written in English: Contains no milk ormilk fat (This product does not contain fresh milk or milk fat). Therefore, the various birthday cakes made from the non-dairy cream are called "fresh milk cakes", which is obviously wrong, which is misleading to the consumers and damages the interests of consumers to a certain extent.
Therefore, from the perspective of being responsible to the vast number of consumers and treating consumers as God, manufacturers should quickly change the name of “fresh milk cake†back to “herb cream cake†to bring order out of chaos, and to restore the original source.
So, can fresh milk make cakes? This issue should be fully and correctly understood. Fresh milk can only be used to make ordinary cakes or birthday cake slabs, but not as decorative materials for enamel patterns. In this sense, fresh milk cannot make birthday cakes. Since fresh milk can make ordinary cakes, why are there really few real milk cakes on the market? First of all, because fresh milk is not easy to keep fresh, stored and transported, it is easy to deteriorate, and it can not be used to produce cakes. Secondly, although the problem of fresh milk preservation has been solved, ultra-high temperature sterilization vacuum packaging of fresh milk is used, but due to its high value, Even in developed European and American countries, it is rare to use fresh milk to make all kinds of cakes, which is rare in China.
There are two reasons for the reasons why the commercial name of the commercially available whipped cream cake does not match the actual product name:
First, when the introduction of whipped cream into various parts of mainland China, it also introduced the technology of making cakes with whipped cream. The name of the product may also follow, and it is said to be “fresh cakeâ€. Since then, the rumors have been misleading consumers.
Second, the cake manufacturer may be out of the natural, safe, nutritious, calcium-reinforcing effect and unique flavor of fresh milk, and people do not like to eat high-fat, high-calorie, high-cholesterol foods and fear of heart disease. Cardiovascular diseases such as coronary heart disease and arteriosclerosis, as well as the psychology of rich diseases such as obesity, deliberately called the "fresh milk cake" to attract consumers, expand the market sales of products, and enable consumers. Misguided.
In short, although the non-dairy cream cake is beneficial to human beings both in terms of product quality and nutritional value, food manufacturers should seek truth from facts and establish a customer's sense of responsibility, good corporate image and quality reputation. Really responsible for the vast number of consumers. The vast number of consumers should also consciously learn the knowledge of food commodities, understand the characteristics and essence of various types of cakes, and make sure that they can be bought with confidence.