Many people like to eat butter because of its rich and delicious taste; many people refuse to eat butter because it is said to make people fat. But whether it is love or hate, it seems that there is no basis for it, because people know very little about butter and there are many misunderstandings. So it’s worth getting to know cream carefully so that you can love it or hate it fairly.

Butter selection

Animal butter (butter) is a kind of fat "differentiated" from milk. The fat content is very high and is not in line with modern healthy eating concepts. Although it has the advantage of having a natural and fragrant taste, it is still better to eat less to avoid gaining weight or raising cholesterol.

Eating options

No matter what kind of butter, it has the disadvantage of being high in fat and high in calories. Therefore, in principle, it is impossible to eat butter without gaining weight. If you can't resist the temptation of delicious cream, you can choose plant-based cream (margarine) to enjoy it. This statement is completely wrong.

Which groups should consume cream

Children and adolescents, the elderly, professional people, menopausal women, and people with chronic illness and physical weakness.

Suitable for people and children who are deficient in vitamin A and may experience dizziness, fatigue, or fatigue. The skin, mucous membranes and nails are pale in color. People exposed to high temperatures, heavy physical labor, and frequent sweating.

Vegetable butter is prohibited in infant food

Vegetable butter is hydrogenated oil, also known as vegetable butter. It is widely used in bread, cheese, margarine, etc. However, hydrogenated oil can Produce a large amount of trans fatty acids, which increases the risk of cardiovascular disease.

At the regular meeting of the Ministry of Health, Ministry of Health spokesperson Deng Haihua said that trans fatty acids are an old problem and the Ministry of Health has already managed trans fatty acids. He said that in the "National Food Safety Standard for Infant Formulas", it is stipulated that hydrogenated oils and fats shall not be used in infant food raw materials, and the maximum content of trans fatty acids should be less than 3% of the total fatty acids.

(However, the advantage of vegetable butter and animal butter is that it does not contain cholesterol. Vegetable butter is hydrogenated from vegetable fats, and the unsaturated bonds in it have become saturated bonds, so in terms of saturation, it is the same as animal butter. There is no difference.)

Contrary to the conventional concept that the more natural, the healthier, natural butter is an unhealthy food because it contains a large amount of saturated fatty acids and can increase the cholesterol content in the human body. Since margarine is made from vegetable oils and fats, it does not contain cholesterol and is more in line with modern dietary health standards. However, the fatty acids produced during the hydrogenation process of vegetable oils and fats are trans fatty acids (natural fatty acids are formal fatty acids), which also has its unhealthy aspects. And no matter what kind of cream, it contains high calories, so daily consumption should be moderate and should not be excessive. According to health experts, general fats are metabolized in the body within 7 days, while trans fats (vegetable butter) can only be metabolized in the body after 50 days.

Storage common sense

The method of preserving butter is not simple, and it is by no means just putting it in the refrigerator casually. It is best to wrap the cream carefully in paper and then store it in a cream box or airtight box, so that the cream will not harden due to moisture dispersion, and will not be contaminated with the smell of other foods in the refrigerator.

No matter what kind of cream is placed in the refrigerator at 2-4 degrees, it can be stored for 6-18 months. If placed in the freezer, it can be stored longer, but the disadvantage is that it must be taken out and thawed before use. There is a type of unsalted butter that is extremely perishable and, once opened, is best eaten as soon as possible.

Meat and Vegetarian distinction

The raw material of animal butter is milk. For pure vegetarians, it is meat food, but for vegetarians who can drink milk, it is vegetarian food. Although the main raw material of plant-based butter is vegetable oil, it can be seen from the above method introduction that some plant-based butter will add hydrogenated butter or crude butter and other raw materials during the production process. The meat and vegetable properties of these raw materials are different from those of animal-based butter. Same. Therefore, whether plant-based butter is non-vegetarian or vegetarian depends on one’s vegetarian principles and the raw materials of the butter.

Cooking with butter

Butter is often used in Western food, so it is not easy for ordinary Chinese families to cook with butter.

For this reason, "GOOD Good Housewife" has specially selected the delicious and simple mushroom cream soup as a special recommendation. After trying it, you will fall in love with it. Cream presents another problem. Modern people think that animal fats and oils are not good, so they turn to vegetable butters. However, most of the vegetable butters on the market have been hydrogenated to form a trans fatty acid. This fatty acid has been confirmed to be related to cardiovascular disease. Regular consumption is not good for health.

Full-fat fresh milk contains 4% fat. If the whole milk is left quietly, the fat particles in the milk will float on the upper layer of the milk. This layer of slightly yellowish milk is cream; put the milk Bring to a boil, then remove from the heat and stop for a while. The cream will form a layer of milk skin on the milk. Stir the whole fresh milk with a centrifugal mixer to separate the cream.

Cream contains many times more fat than fresh milk. There are generally two types of fresh cream on the market. One is light cream, which contains five times more fat than fresh milk. It is often added to beverages such as coffee, black tea, and Western red cabbage soup. It is also used to make chocolate candies, Production of Western-style pastries, ice cream and other foods. There is also a thicker cream, which can be fluffed with a whisk and can be squeezed into cream flowers on the cake.

Cream is a high-calorie food because of its high fat content, and its vitamin A content is correspondingly high. However, butter contains relatively less protein, lactose, minerals, calcium, and phosphorus.

Recipe: Creamed Cabbage

Ingredients: 500g cabbage, 75g butter

Adequate amounts of seasoning salt, chicken essence and pepper

Method

1． Remove the roots and wash the cabbage, cut it into small square slices, blanch it in a pot of boiling water, take it out and let it cool. Control water.

2． Put the pot on the fire, pour in the butter and heat it up, add the dried cabbage, stir-fry over high heat until slightly yellow, add salt, pepper, and chicken essence to taste.

Tips: When stir-frying cabbage, stir-fry cabbage over high heat to minimize the loss of vitamin C. The specific method is to use high heat when cooking, wait until the oil temperature rises before adding vegetables, and quickly cook the vegetables; if making soup, wait until the soup boils before adding vegetables, and cover it while cooking.

Nutritionist analysis

Cabbage contains vitamin C and vitamin E, which can resist oxidation, anti-aging, improve human immunity, increase appetite, promote digestion, and prevent constipation.

Cream winter melon balls

Ingredients: 500 grams of winter melon, 20 grams of condensed milk, 10 grams of cooked ham, appropriate amount of refined salt, fresh soup, sesame oil, starch, MSG

Method:

1. Peel and wash the winter melon and cut it into balls, put it into boiling water and cook it briefly, then pour it into cold water to cool it;

2. Cut the winter melon into balls Arrange it in a large bowl, add salt, MSG and fresh soup, put it in a basket and cook over high heat for 30 minutes, then take it out;

3. Put the winter melon balls in a basin, pour the soup into the pot, add condensed milk and boil Thicken with starch. Put the winter melon balls into the pot, pour in sesame oil, stir evenly, sprinkle with minced ham and serve.

Baking knowledge

Jindiaan vegetable cream:

Storage: Notes:

Unopened cream, store at -18℃ It can be stored for one year, that is, it can be stored for two weeks at 2℃-7℃.

Unwhipped cream cannot be thawed or frozen repeatedly during storage. Otherwise, the quality of the cream will be affected.

The whipped cream can be stored in a refrigerator at 2℃-7℃ for three days.

Whisting: Notes:

Put the unwhipped cream in a refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely defrosted.

The temperature of the cream before whipping should not be higher than 10℃. If it is lower than 7℃, it will affect the stability and whipping volume of the cream.

After gently shaking the cream, pour it into the mixing tank. The temperature of this liquid cream should be 7℃-10℃, and the capacity should be 10-25% of the mixing tank (whip the product until the mixing ball has the largest diameter. place).

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Use medium or high speed to beat (160-260 rpm is enough) until the gloss disappears and soft peaks appear.

The volume of unwhipped cream placed in the mixing tank cannot be less than 10% of the tank volume, nor higher than 25% of the tank volume, otherwise the quality of the product will be affected.

If the room temperature is too high or too low, it will affect the quality and stability of whipped cream.

Usage: Notes:

The whipped cream can be used immediately. The whipped cream should be stored covered in the refrigerator before use.

Whipped cream has a wide range of uses, not just limited to cream cake decorations.

Cream can be used for cake layers, top layers and decorations.

Cream can also be used to make frozen cream fruit cups and fruit salads.

Storage of finished products: Notes:

The decorated cream cake must be placed in the refrigerator.

Should not be left at room temperature.

It is generally better to use vegetable fresh cream for surface decoration

Standard requirements

This standard is applicable to cream separated from milk, which has been sterilized, matured and stirred , fat products made by pressing.

Technical requirements

The raw materials for making cream should meet the following requirements.

The acidity of milk used to make butter should be below 22°T.

Other indicators of milk used for making butter should not be lower than the requirements for Class II products in Appendix A (Supplement) of GB 5408-85 "Disinfected Milk".

The cream used for making cream should meet the following requirements.

a. Taste and smell: fresh, slightly sweet, with a rich pure milky aroma.

b. Tissue status: The tissue is uniform, the consistency is moderate, and it is milky yellow.

Table salt: should comply with the requirements for refined salt quality products in GB 5461-85 "Edible Salt".

Pigments: Pigments that must comply with GB 2760-81 "Hygienic Standards for the Use of Food Additives".

The manufacture of cream must comply with the provisions of the "Measures for the Hygiene Management of Milk and Dairy Products". Based on sensory and microbiological indicators, cream is divided into special grade, first grade and second grade.

Sensory indicators are evaluated according to a hundred-point system, and the scores of each item are shown in Table 1.

Table 1

Item scores

Calcium-added cream, non-calcium-added cream, heavy cream

Taste and smell 65 65 65

Tissue status 20 25 25

Color 5 5 5

Salt 5 - -

Mold and packaging 5 5 5

The sensory scores of products at all levels are shown in Table 2.

Table 2

Level total score, taste and smell, minimum score

Special grade ≥88 60

First grade ≥80 50

Level 2≥75 45

See Table 3 for the cream sensory score.

Table 3

Item Characteristics No calcium added cream Cream with calcium cream Remade cream

Deduction points Deduction points Deduction points Deduction points

Taste and smell (65 points)

Those with the pure aroma of butter and no other odor 0 65 0 65 0 65

Those with pure flavor but weak aroma 2~4 63~ 61 2~4 63~61 2~4 63~61

Bland and tasteless, salted butter has abnormal saltiness 10~15 55~50 10~15 55~50 10~15 55~ 50

Those with a weak feed smell 15~20 50~45 15~20 50~45 15~20 50~45

Those with obvious other unpleasant smells 20~25 45 ~40 20~25 45~40 20~25 45~40

Tissue status (25 points) (20 points) (25 points) Normal tissue status 0 25 0 25 0 25

Weak, greasy, sticky or fragile and loose 6~10 9~15 5~8 15~12 6~10 9~15

Have large or small pores or water droplets 6~10 9 ~15 5~8 15~12 6~10 9~15

Outer surface soaked in water 6~10 9~15 5~8 15~12 6~10 9~15

Color (5 points) Normal and uniform 0 5 0 5 0 5

Excessive whiteness or excessive coloring 2~3 3~2 2~3 3~2 2~3 3~2

Inconsistent color 3~4 2~1 3~4 2~1 3~4 2~1

Add salt (5 points) Normal and uniform - - 5 0 - -

Uneven distribution - - 2~3 3~2 - -

Salt crystals were found - - 3~4 2~1 - -

Mold and packaging (5 points) Good 0 5 0 5 0 5

The packaging is not tight, there are gaps when cut, the edges are not neat, or unreasonable wrapping paper is used2~3 3~2 2~3 3~2 2~3 3~2

1.6 Those that are rotten, moldy and have bitter, fishy, ??metallic, chemical or petroleum product smells will be treated as waste.

1.7 The physical and chemical indicators of butter should meet the requirements of Table 4.

Table 4

Item Unsalted butter Salted butter Heavy cream

Moisture content, ≤ 16.00 16.00 1.00

Milk fat, ≥ 82.00 80.00 98.00

Salt, ≤ - 2.00 -

Acidity, °T ≤ 2.00 20.00 -

Mercury (in Hg), ppm based on fresh milk Conversion ≤ 0.01

Note: The acidity and total number of bacteria in sour cream are not specified.

The microbial indicators of butter should comply with the requirements in Table 5.

Table 5

Project grade products, first-class products, second-class products

Total number of bacteria, individuals/g≤ 20000 30000 50000

Coliforms (approximate number), individuals/100g ≤ 40 90 90

Pathogenic bacteria must not be detected, must not be detected, must not be detected

Note: Mildew must not be found in the cream

If butter fails to meet the microbiological indicators (excluding pathogenic bacteria), it is allowed to be used as raw material for food processing after high-temperature sterilization.

Sampling and inspection

The products are divided into batches according to the cream mixer, and sampling and inspection are carried out according to the batch number. Take two pieces from each batch of product. For microbial inspection of large packages, use a sterile sampler to take samples from different parts of the box.

The samples taken should be labeled with the following items:

a. Product name;

b. Factory name and production date;

c. Sampling date;

d. Product quantity and batch number.

Inspection Procedure

The net weight of small packaged samples (less than 500g) must be measured, and the difference between the weight and the weight on the label should not be greater than ±2.

One sample from each batch will be subjected to microbiological testing, and the other sample will be subjected to physical, chemical and sensory testing.

Product ingredients, acidity, total number of bacteria, coliforms and sensory identification are required inspection items in the factory laboratory. Pathogens and molds should be regularly inspected by the factory laboratory and the health and epidemic prevention department.

Finished products must have a quality certificate from the factory laboratory or inspection department before leaving the factory. The product name, quantity, production date, test results and quality grade are indicated on the order.

Re-inspection: When 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. During re-inspection, if items that do not meet the standards are individually sampled and inspected, the number of samples taken for re-inspection should be twice the number of original samples. However, the hygienic indicators of the product are not allowed to be retested.

When the re-inspection meets the technical requirements, it will be deemed qualified.

Packaging mark

Cream packaging specifications are divided into large packaging and small packaging.

The large packaging is bulk cream, usually packed in wooden boxes or cartons, lined with one layer of sulfuric acid paper and one layer of kraft paper, 25kg per box.

Small packages should be packed in sulfuric acid paper or special aluminum foil paper, with a carton on the outside. There are four packaging specifications: 15g, 125g, 250g and 500g.

Other packaging specifications and forms can be handled according to contract.

The specifications of the outer packaging material of cream are the same as Article 3.3 of GB 5410-85 "Full Cream Milk Powder".

The cream packaging boxes and boxes should be marked with:

a. Product name and grade

b. Trademark

c. Production date and batch number

d. Manufacturer's name

e. Main ingredients.

The outer packaging box should also indicate the number of pieces, volume, net weight and gross weight.

Storage and Transportation

The finished product should be stored in a refrigerator with a temperature not higher than -15°C, and the guarantee period is 6 months. If the finished product is placed in a cold storage with a temperature of 4 to 6°C, the storage time shall not exceed 7 days.

When transporting finished products, attention should be paid to maintaining low temperature and clean conditions. The storage temperature of finished products when sent to the purchasing department should not exceed 12C.

During storage and transportation, finished products must not be mixed with toxic, harmful, or smelly items.

Additional notes:

This standard was proposed by the Ministry of Light Industry and the Ministry of Health of the People's Republic of China, and is under the jurisdiction of the Heilongjiang Provincial Dairy Industry Research Institute.

This standard is drafted by the Heilongjiang Provincial Dairy Industry Research Institute and the Food Hygiene Supervision and Inspection Institute of the Ministry of Health.

The main drafters of this standard are Zhang Baofeng, Li Yuxian, Yu Yunhua, and Liu Hongdao.

From the date of implementation of this standard, the original Ministry of Light Industry Standard QB 38-60 "Cream" is invalid.