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How to Make Cream and its Nutritional Composition
How to Make Cream and Nutrition Facts
How to make cream and nutrition facts
Cream is a kind of common ingredient we use in our daily desserts, and it is usually used when making cakes and breads.
How to Make Cream and Nutrition Facts1
How to Make Cream
Cream is made by isolating milk in a cool place for 24 hours and then skimming the concentrated fat from the surface with a long-handled spoon. The cream is pasteurized and homogenized before it is sold, and in some cases it is killed in the normal way or at ultra-high temperatures.
Because cream has a higher bacterial content than milk, it needs to be heated at a higher temperature than milk, at least 30 minutes at 65.6 to 68.3 degrees Celsius or 16 seconds at 76.7 to 79.4 degrees Celsius. Also, check the shelf life on the package when buying.
Nutritional Composition of Cream
Cream is quite oily, it is high in calories, and 62% of its fat consists of saturated fatty acids. It contains cholesterol, which ranges from 10 to 38 milligrams per 30 milliliters of cream, depending on its fat content. Per 30 milliliters of light cream, 77.5% water, another 0.8 grams of protein, 4.6 grams of fat, 1.2 grams of carbohydrates and 16 milligrams of cholesterol; per 30 milliliters of whipped cream, 59.6% water, another 0.6 grams of protein, 10.6 grams of fat, 0.8 grams of carbohydrates and 38 milligrams of cholesterol.
A final note: whipped cream is perishable unless it is pasteurized and sterilized at high temperatures or processed at ultra-high temperatures and packaged in aseptic containers. Cream should be chilled in the refrigerator and consumed within its shelf life. Cream should not be frozen because freezing changes the flavor of the cream and causes it to develop a grainy texture, and frozen cream cannot be whipped up.
The production method and nutritional composition of cream 2Light cream, also known as thin cream, generally refers to the animal cream can be whipped laminating with the fat content is generally 35%, whipped into a solid state is the cake above the decoration of the cream. Compared to vegetable cream is healthier, because there is no added sugar, so called light cream. Sugar should be added when whipping. Usage and plant-based cream is basically the same, but the melting point is lower than the plant-based cream, can be used to make cream cake, ice cream, mousse cake, tiramisu, etc., if you add some when making bread, will also make your bread more fluffy.
The fat content of cream is 20 to 25 times more than milk, while the rest of the components such as non-fat milk solids (protein, lactose) and water are greatly reduced, the cream in the human body has a high digestive absorption rate of up to 95% or more, and it is a seasoning with high vitamin A and vitamin D content.
1, a medical journal reported: If you want to stay away from the prostate enlargement, we should avoid excessive intake of cream and margarine, because these two kinds of food may lead to men's prostate enlargement
2, the cream also contains a variety of saturated fatty acids, which is harmful to the blood vessels of the fatty acids, or less to eat for the better
Light cream of the applicable people
The average person can eat
1, cream is more suitable for people who lack vitamin A and children to eat;
2, coronary heart disease, hypertension, diabetes, atherosclerosis patients avoid eating; pregnant women and obese people as little as possible or do not eat.
How to choose the light cream
The more common brands of light cream are Anjia, President, Tower, Nestle, Blue Windmill, Purple Windmill and so on. Just be sure to check the expiration date when purchasing. Normal light cream should be thick and creamy, if the flavor is sour and bitter, otherwise it means that it has been perverted and should not be consumed.
Spiral Spaghetti in Light Cream Sauce
Ingredients
Spaghetti Spiral Pasta 100g, Light Cream 100ml, One Lime, 3 Red Chili Peppers, 1 Clove of Garlic, 10g of Butter, 1/3 teaspoon of White Pepper, 1 teaspoon of Salt, 1 teaspoon of Sugar, 50ml of Water
Method
The recipe is as follows. >
Directions
1: Prepare all ingredients
2: Use a lemon peeler to scrape the skin off the surface of the lemons and set aside
3: Pour plenty of water into a pot and add the pasta
4: Cook on medium heat for about 15 minutes, remove the pasta, and drain
5: Reduce the heat of the pot, and add in the butter
6: When the butter has completely melted, add in the garlic slices, and then add in the butter. When the butter is completely melted, add the sliced garlic and chili pepper rings
7, add the chopped bacon slices
8, take half of the lemon, squeeze out the juice, and add it to the pot
9, add a moderate amount of water, put in the sugar, and stir well over high heat to bring to a boil
10, when the pot is slightly open, put in the light cream
11, at this point turn down the heat, stir with a spatula, and put in the 2 /3 of the grated lime zest
12, add the cooked pasta and stir-fry well, season with salt, add a little white pepper, stir-fry well to remove from the pan. Garnish with the remaining grated lime zest.
How to Make Cream and Nutrition Facts 3One question that is bound to be asked by someone who is just learning to make desserts is what is the difference between cream and butter. This is not surprising, as cream itself is a type of cream. In fact, cream is divided into many different types, such as ordinary cream, whipped cream, vegetable cream, animal cream, etc., these are all different cream . Types, because the use of different so the classification is also different.
If there is no real study of this knowledge, is not aware of the difference between them, and people often say that cream is actually the so-called whipped cream, it is generally not necessary to add sugar in the use of the time, directly whipped can be used.
In fact, 2 are cream, cream for vegetable cream, and ordinary cream, butter is animal cream, so cream is less fat than ordinary cream. Because butter cream is tedious to do, the cost is higher, the use of it is also more troublesome than the cream, so now the cake store are reluctant to use butter cream, even the most traditional cream package is now also changed to cream. Cream generally refers to butter, solid, cream content of 80% or more, plus sugar and other churning before use.
Animal cream is used in Western cuisine to enhance flavor and aroma, as well as to make snacks more crunchy and delicious. However, due to the growing importance of health, plant-based cream to cholesterol-free and similar taste and animal cream and other advantages to become the dominant cream consumption, in most cases, almost replaced by animal cream. Whipped cream has a wider range of uses, including making ice cream, decorating cakes, cooking soups, and brewing coffee and tea.
The question of the difference between cream and butter is, in general, a difference in application, so there is no need to distinguish between the two if they do not have a specific use. However, whether it is cream or butter, their fat content is very high, so these foods are particularly unsuitable for obese people and three high people.
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