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How to Make Vegetable Cream
Vegetable cream is a churned product made with hydrogenated vegetable fats and oils, emulsifiers, stabilizers, proteins, sugar, salt, colors, water, flavors, and other excipients.

Plantation cream is different according to its formula. There are different production processes, but generally have the *** homogeneity:

Water phase: sugar and stabilizer are mixed well, put into the water phase stirring, so that the stabilizer is completely dissolved, or add the emulsifier, and warm up to a certain temperature (65 ℃ -80 ℃).

Oil phase:Hydrogenated vegetable oil is melted, emulsifier is added, stirring to dissolve, and maintain a certain temperature (65℃-80℃).

Mixing:Mix the water phase with the oil phase, emulsify for a certain time.

Homogenization:Pressure 5MPa-50mpa

Cooling:Require rapid cooling to 0℃~10℃.