Cream selection
Animal butter is an oil "differentiated" from milk. The fat content is very high, which does not conform to the concept of modern healthy diet. Although it has the advantage of natural and fragrant taste, it is advisable to eat less to avoid getting fat or raising cholesterol.
Edible choice
No matter what kind of cream has the disadvantage of high fat and high heat, it is impossible to eat cream without getting fat in principle. If you can't resist the temptation of delicious cream, you can choose margarine to get addicted. This statement is completely wrong.
Who should eat cream?
Children and adolescents, the elderly, professionals, menopausal women, patients with chronic diseases and the physically weak.
Suitable for people and children who lack vitamin A; Dizziness, fatigue and fatigue occur. Pale skin, mucous membrane and nails. People with high temperature, heavy physical labor and frequent sweating.
Vegetable cream is prohibited in baby food.
Vegetable butter is hydrogenated oil, also known as vegetable butter, which is widely used in bread, cheese, margarine and so on. However, hydrogenated oil will produce a lot of trans fatty acids, which will increase the risk of cardiovascular diseases.
At the regular press conference of the Ministry of Health, Deng Haihua, a spokesperson for the Ministry of Health, said that trans fatty acids are an old problem and the Ministry of Health has managed trans fatty acids. He said that in the "National Food Safety Standard Infant Formula Food", it is stipulated that hydrogenated oils and fats should not be used in infant food raw materials, and the highest trans fatty acid content should be less than 3% of total fatty acids.
However, vegetable butter and animal butter have the advantage of no cholesterol. Vegetable butter is hydrogenated from vegetable oil, and unsaturated bonds become saturated bonds, so it is no different from animal butter in saturation. )
Contrary to the traditional idea that the more natural, the healthier. Natural cream is an unhealthy food, because it contains a lot of saturated fatty acids, which will increase the cholesterol content in the human body. Because margarine is made of vegetable oil and contains no cholesterol, it is more in line with modern dietary health standards. However, the fatty acids produced in the process of vegetable oil hydrogenation are trans fatty acids (natural fatty acids are formal fatty acids), and there are also some unhealthy aspects. And no matter what kind of cream, the calories are very high, and it should be moderate and not excessive in daily consumption. According to health experts, fat is generally metabolized after 7 days in the body, and trans fat (vegetable cream) can be metabolized after 50 days in the body.
Store common sense
The storage method of cream is not simple, and you must never put it in the refrigerator at will. It is best to wrap the cream carefully with paper first, and then put it in a cream box or a sealed box for preservation, so that the cream will not harden due to the release of water and will not pollute the taste of other foods in the refrigerator.
No matter what kind of cream, it can be stored in a refrigerator at 2-4 degrees for 6- 18 months. If it is put in the freezer, it can be stored for a longer time, but the disadvantage is that it should be taken out and thawed in advance before use. There is a kind of unsalted cream, which goes bad easily. Once opened, it is best to eat it as soon as possible.
The difference between meat and vegetables
The raw material of animal cream is milk, which is a vegetarian diet for vegans and vegetarians who can drink milk. Although the main raw material of vegetable butter is vegetable oil, it can be seen from the introduction of the above methods that some vegetable butter will be added with hydrogenated butter or coarse cream in the production process, and the vegetarian properties of these raw materials are the same as those of animal butter. Therefore, whether vegetable cream is meat or vegetarian depends on the principle of individual vegetarianism and the raw materials of cream.
Cream cooking
Cream is often used in western food, so it is not easy for ordinary China families to cook with cream. To this end, the good housewife specially selected the delicious and simple mushroom cream soup as a special recommendation. After trying it, you will love it. There is another problem with butter. Modern people think that animal fat is not good, so they choose vegetable cream instead. However, most vegetable butter on the market will be hydrogenated to form a trans fatty acid, which has been proved to be related to cardiovascular diseases and is harmful to health if eaten frequently.
Whole milk contains 4% fat. If the whole milk is placed quietly, the fat particles in the milk will float on the top of the milk, which is yellowish milk. Boil the milk and leave it away from the fire for a while, and the cream will form a layer of milk skin on the milk; Cream can be separated by stirring whole milk with a centrifugal stirrer.
Cream contains many times more fat than fresh milk. There are generally two kinds of whipped cream on the market. One is light cream, the fat content is five times that of fresh milk. It is often added to coffee, black tea, western-style red vegetable soup and other drinks, and is also used to make chocolate candy, western-style cakes, ice cream and so on. In addition, there is a kind of thick cream, which can be beaten loose with an egg beater and squeezed into cream to spend on cakes.
Cream is a high-calorie food because of its high fat content, and the content of vitamin A is correspondingly high, but the contents of protein, lactose, minerals, calcium and phosphorus in cream are correspondingly low.
Recipe: Cream Cabbage
500 grams of raw cabbage and 75 grams of cream.
Seasoning salt, chicken essence and pepper are appropriate.
working methods
1. Remove the roots from the cabbage, wash it, cut it into small squares, blanch it in a boiling water pot, take it out and let it cool. Water control.
2. Set the pot on fire, pour in the cream and heat it, pour in the dried cabbage, stir-fry over high heat until it is slightly yellow, and season with salt, pepper and chicken essence.
Tip: stir-fry cabbage with fast fire, and the loss of vitamin C is the least. Specifically, when cooking, the firepower should be large, and vegetables should be added after the oil temperature rises to quickly become vegetables; If you are cooking soup, wait until the soup is boiled before putting the food, and cover it when cooking.
Nutritionist analysis
Cabbage contains vitamin C and vitamin E, which can resist oxidation and aging, improve human immunity, stimulate appetite, promote digestion and prevent constipation.
Cream winter melon balls
Ingredients: 500g wax gourd, 20g condensed milk, cooked ham 10g, appropriate amount of refined salt, appropriate amount of fresh soup, appropriate amount of sesame oil, starch and monosodium glutamate.
Exercise:
1. Peel and wash the wax gourd, cut it into balls, put it in boiling water, and then pour it into cold water for cooling;
2. Put the wax gourd balls in a large bowl, add salt, monosodium glutamate and fresh soup, put them in a cage and cook for 30 minutes, then take them out;
3. Put the melon balls into the pot, pour the soup into the pot, add condensed milk to boil, and thicken with starch. Put the winter melon balls into the pot, sprinkle with sesame oil and mix well. Sprinkle with ham powder and serve.
Baking knowledge
Golden diamond plant cream:
Storage: Precautions:
The unopened cream can be stored at-18℃ for one year, that is, at 2℃-7℃ for two weeks.
Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream.
Fresh cream can be stored in the refrigerator at 2℃-7℃ for three days.
Send: Note:
Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.
The temperature before whipping cream should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping size of cream.
Shake the cream gently and pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be 10%-25% of the capacity of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).
Too high or too low room temperature will affect the quality and stability of whipped cream.
Medium speed or high speed (160-260 rpm) until the gloss disappears and a soft peak appears.
The volume of undistributed cream put into the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the tank internal volume, otherwise the product quality will be affected.
Too high or too low room temperature will affect the quality and stability of whipped cream.
Use: Precautions:
Cream can be used, and the cream to be used should be stored in a covered refrigerator.
The use of whipped cream is very extensive, not limited to the decoration of cream cakes.
Cream can be used in the interlayer, surface layer and decoration of cakes.
You can also make frozen cream cups and fruit salads with cream.
Finished product storage: Precautions:
Decorated cream cakes must be kept in the refrigerator.
It should not be kept at room temperature.
It is generally better to use plant cream for table flowers.
Standard requirements
This standard is applicable to fat products made from thin cream separated from milk after sterilization, ripening, stirring and pressure refining.
technical requirement
The raw materials for making cream shall meet the following requirements.
The acidity of milk used to make cream should be less than 22 t.
Other indexes of milk used for making cream shall not be lower than the provisions of Class II products in Appendix A (Supplement) of GB 5408-85 "Sterilized Milk".
Thin cream for making cream shall meet the following requirements.
A. Taste and smell: fresh, slightly sweet and full of pure milk fragrance.
B. Structure state: uniform structure, moderate consistency and milky yellow.
Salt: It shall comply with the quality grade of refined salt in GB 546 1-85 Edible Salt.
Pigment: It must meet the requirements of GB 2760-8 1 Hygienic Standard for the Use of Food Additives.
The manufacture of cream shall conform to the provisions of the Measures for Hygienic Management of Milk and Dairy Products. According to sensory and microbial indicators, cream can be divided into super grade, first grade and second grade.
Sensory indicators are evaluated according to the percentage system, and the scores of each item are shown in table 1.
Table 1
Project score
Refined cream with calcium cream and without calcium cream
Taste and smell
Organizational status 20-25 25
Color 5 5 5
Add salt 5-
Mould and packaging 5 5 5
The sensory scores of all grades of products are shown in Table 2.
Table 2
Total grade score, lowest taste and smell score
Premium ≥88 60
1 level ≥80 50
Secondary school ≥75 45
The sensory score of cream is shown in Table 3.
Table 3
Project features: no calcium cream and calcium cream to make frost.
Deduct, deduct, deduct.
Taste and smell (65 points)
It has the pure fragrance of cream and no other peculiar smell.
The taste is pure, but the fragrance is light 2 ~ 4 63 ~ 665 438+0 2 ~ 4 63 ~ 665 438+0 2 ~ 4 63 ~ 665 438+0.
Plain and tasteless, the salty taste of salted cream is abnormal10 ~1555 ~ 5010 ~1555 ~ 501550.
The feed with weak flavor is15 ~ 2050 ~ 4515 ~ 2050 ~ 4515 ~ 2050 ~ 45.
Those with obvious other unpleasant smells are 20 ~ 25 45 ~ 40 20 ~ 25 45 ~ 40 20 ~ 25 45 ~ 40 45 ~ 40.
Organizational status (25 points) (20 points) (25 points) Those with normal organizational status 0 25 0 25 0 25
Those who are weak, greasy, sticky or fragile or loose are 6 ~109 ~155 ~ 815 ~126 ~109 ~15.
There are large and small pores or water droplets 6 ~109 ~155 ~ 815 ~126 ~109 ~15.
The outer surface is soaked for 6 ~109 ~155 ~ 815 ~126 ~109 ~15.
Color (5 points) is normal, uniform and consistent.
Too white or too dark 2 ~ 33 ~ 22 ~ 33 ~ 22 ~ 33 ~ 33 ~ 33 ~ 2
Inconsistent colors 3 ~ 42 ~13 ~ 42 ~13 ~ 42 ~1
Adding salt (5 points) is normal, even and consistent -50-
Uneven distribution -2 ~ 3 3 ~ 2-
It is found that salt crystals -3 ~ 42 ~ 1-
Mould and packaging (5 points) are good.
2 ~ 33 ~ 22 ~ 33 ~ 22 ~ 22 ~ 33 ~ 2 Loose packaging, nicked cutting, irregular edges or unreasonable wrapping paper.
1.6 Rotten and moldy products with bitter, fishy, metallic, chemical and petroleum products shall be treated as waste products.
1.7 The physicochemical indexes of cream should meet the requirements in Table 4.
Table 4
Salt-free cream Use salt cream to make cream.
Moisture,% ≤16.0016.001.00
Milk fat,% ≥ 82.00 80.00 98.00
Salt,% ≤-2.00-
Acidity, T ≤ 2.00 20.00-
Mercury (in Hg), when converted into fresh milk, ppm≤0.0 1.
Note: The acidity and total bacterial count of sour cream are not specified.
The microbial index of cream should meet the requirements in Table 5.
Table 5
Articles are first-class and second-class.
Total number of bacteria, less than 20000 30000 50000 per gram.
Coliform group (approximate number), each/100g≤ 40 90 90.
Pathogens can't be detected, can't be detected, can't be detected.
Note: no mildew spots can be found in the cream.
If the microbial indicators of cream (excluding pathogenic bacteria) are unqualified, it can be used as food processing raw materials after high temperature sterilization.
Selection test
Products are divided into batches according to cream mixer, and samples are tested according to batch number. Take two tablets for each batch of products. For those posing as microbial inspectors, use sterile samplers to take samples at different parts of the box.
The collected samples shall be labeled as follows:
A. product name;
B. factory name and production date;
C. date of sampling;
D. product quantity and batch number.
test program
For small package samples (below 500g), the net weight shall be determined, and the difference between the weight and the weight on the label shall not be greater than 2%.
One sample in each batch is tested for microorganism, and the other sample is tested for physical, chemical and sensory characteristics.
Product composition, acidity, total bacterial count, coliform group and sensory identification are necessary items in the factory laboratory, and pathogenic bacteria and molds should be randomly selected by the factory laboratory and the health and epidemic prevention department.
The finished product must have the quality certificate of the factory laboratory or laboratory. The name, quantity, production date, inspection results and quality grade are indicated on the list.
Re-inspection: If the inspection results do not meet the technical requirements, samples can be taken for re-inspection, and the re-inspection is limited to one time. When reinspection is conducted, additional samples shall be taken for the unqualified items, and the number of reinspection samples shall be doubled. However, the hygiene indicators of the products shall not be reinspected.
When the reinspection meets the technical requirements, it shall be deemed as qualified.
Packaging mark
The packaging specifications of cream are divided into two categories: large packaging and small packaging.
The big package is bulk cream, usually packed in wooden cases or cartons, lined with sulfuric acid paper and kraft paper, each package is 25kg.
Small packages should be packed with sulfuric acid paper or special aluminum foil paper, with cartons outside. There are four packaging specifications: 15g, 125g, 250g and 500g.
Other packaging specifications and forms can be handled according to the contract.
The specifications of cream packaging materials are the same as Article 3.3 of GB 54 10-85 "Whole Milk Powder".
Cream boxes and boxes should be marked with:
A. Product name and grade
B. Trademarks
C. Production date and batch number
D. Name of manufacturer
E. major components.
The number, volume, net weight and gross weight should also be indicated on the outer packing box.
Storage and transportation
The finished product should be stored in the cold storage with the temperature not higher than-15℃, and the shelf life is 6 months. If the finished product is placed in the cold storage with the temperature of 4 ~ 6℃, the storage time shall not exceed 7 days.
When transporting finished products, attention should be paid to maintaining low temperature and clean conditions, and the storage temperature of finished products when delivered to the cargo department should not exceed 12C.
Finished products shall not be mixed with toxic, harmful and odorous articles during storage and transportation.
Additional notes:
This standard is proposed by the Ministry of Light Industry and the Ministry of Health of People's Republic of China (PRC), and is under the jurisdiction of Heilongjiang Dairy Industry Research Institute.
This standard was drafted by Heilongjiang Dairy Industry Research Institute and Food Hygiene Supervision and Inspection Institute of Ministry of Health.
Main drafters of this standard: Zhang Baofeng, Li Yuxian, Yu Yunhua and Liu Hongdao.
Since the implementation of this standard, the original standard QB38-60 "Cream" of the Ministry of Light Industry has become invalid.