奶油色

產品描述

Cream is a butter white liquid that can also be creamy.奶油是乳白色液體,也可以是奶油。 A quality product should not have flakes and lumps.優質產品不應有薄片和團塊。 Natural cream has a sweetish taste and a viscous consistency.天然奶油具有甜味和粘稠度。

奶油是牛奶和黃油之間的中間階段,是烹飪中最重要的東西。 尤其是重奶油,加熱時不會凝結,增強其他產品的味道,增稠並為食物的顏色和稠度增添高貴。

例如,在忌廉湯中,忌廉可塑造質地,結合成分的風味,並通常含有鉛。 如果湯是用奶油煮沸的,則最好使用33%的湯–它們不要在高溫下凝結。 將10-15%的淡奶油直接添加到攪拌機中。

In ancient times, people simply collected a thick layer formed on the surface of whole milk, which had already settled.在遠古時代,人們只是在已經沉澱下來的全脂牛奶表面收集一層厚厚的一層。 Today this is due to separation.今天,這是由於分離。 Thanks to this process, the fat fraction is removed, which ultimately makes it possible to obtain sterilized or pasteurized cream with different fat content:通過此過程,去除了脂肪部分,最終可以得到具有不同脂肪含量的滅菌或巴氏滅菌的奶油:

  • 脂肪8%;
  • 脂肪10%;
  • 脂肪20%;
  • 脂肪25%;
  • 脂肪20%;
  • 35%脂肪。

此外,乳霜還可以通過其稠度來區分:

  • 喝;
  • 鞭打
  • 聽裝
  • 幹。

Today, the industry produces vegetable cream that has a long shelf life.今天,該行業生產的蔬菜奶油具有很長的使用壽命。 Since they are made using vegetable fats, there is no need to talk about the high benefits of this product.由於它們是使用植物脂肪製成的,因此無需談論此產品的高收益。

成分和卡路里含量

奶油色
椰子牛奶酸奶–一個小玻璃碗,上面放著仿古木和椰子
  • 發熱量:206kcal。
  • 奶油產品的能量值:
  • 蛋白質:2.5克。
  • 脂肪:20克
  • 碳水化合物:3.4克。

選擇和儲存

If you purchased sterilized cream, then its shelf life is approximately 4 months.如果您購買了無菌奶油,則其保質期約為3個月。 Pasteurized versions will keep their freshness for only XNUMX days.經巴氏消毒的版本將僅保鮮XNUMX天。

To keep the cream fresh, place it on the shelf near the freezer as this is where the temperature is coldest.為了使奶油保持新鮮,請將其放在冰箱附近的架子上,因為這是溫度最低的地方。 If you have already opened a can of cream, then you definitely need to use them within 24 hours.如果您已經打開一罐奶油,那麼您肯定需要在XNUMX小時內使用它們。

If for any reason it is not possible to use the refrigerator, then the cream should be stored in a glass jar, which must be placed in a container with cold water.如果由於某種原因無法使用冰箱,則應將奶油儲存在玻璃瓶中,該玻璃瓶必須放在裝有冷水的容器中。 To reduce the risk of souring, it is recommended to put a horseradish leaf in the container.為了降低變酸的風險,建議將辣根葉放入容器中。

還應該記住,開放式乳霜足夠快地吸收異味。

如何檢查面霜的質量?

奶油色

High-quality cream should not contain vegetable fats.優質奶油不應該包含植物脂肪。 To check the product for their presence, you need to pour cream into a glass and refrigerate for 15 minutes.要檢查產品是否存在,您需要將奶油倒入玻璃杯中並冷藏XNUMX分鐘。 After that, look at their appearance.之後,看看它們的外觀。

If nothing has changed, this indicates the quality of the product.如果沒有任何變化,則表明產品質量。 The presence of vegetable fats will be indicated by yellow spots on the surface.植物脂肪的存在將由表面上的黃點指示。

有益特徵

The benefits of cream are due to its rich composition, which is almost identical to milk.奶油的好處是由於其成分豐富,幾乎與牛奶相同。 Thanks to the content of l-tryptophanes in this product, the cream helps to cope with insomnia, and they also normalize the activity of the nervous system.由於該產品中l-色氨酸的含量,該乳霜有助於應對失眠,並且還可以使神經系統活動正常化。

考慮到這一點,建議將本產品用於患有抑鬱症和神經疾病的人。

It is part of lecithin, which normalizes blood cholesterol levels, and also reduces the risk of atherosclerosis.它是卵磷脂的一部分,可以使膽固醇水平正常化,並降低動脈粥樣硬化的風險。 In addition, this substance has a positive effect on the correct metabolism of fats.此外,該物質對正確的脂肪代謝有積極作用。

Cream helps to quickly remove toxins and toxins from the body, so it is recommended to use them for some poisoning.面霜有助於快速清除體內毒素和毒素,因此建議將其用於中毒。 It is recommended to include this product in your diet for people with ulcers, gastritis and other gastrointestinal problems.對於患有潰瘍,胃炎和其他胃腸道疾病的人,建議在您的飲食中包括該產品。

在美容學中的應用

奶油的有用成分使您可以將它們用於美容目的。 通過將它們與其他產品相結合,您可以獲得驚人的效果。 例如,面霜可以幫助改善皮膚老化的狀況,也可以應對剝落。 此外,面霜具有美白作用。 此外,該產品有助於改善頭髮狀況。

烹飪使用

奶油色

Cream can be consumed as a standalone product or used in recipes for various dishes.奶油可以作為獨立產品食用,也可以用於各種菜餚的食譜中。 Most often, sauces, dressings, creams, mousses, etc. are prepared on the basis of this product.多數情況下,醬油,調味料,乳脂,慕斯等都是根據該產品製備的。 Lean options are added to drinks for a more delicate, creamy flavor.飲料中添加了瘦肉選擇,以提供更細膩的奶油味。

此外,第一道菜還包括奶油,並用它們製作酸奶油,冰淇淋和黃油。

Separately, it should be said about whipped cream, which is used to make and decorate numerous desserts and pastries.另外,應該說的是鮮奶油,它用於製作和裝飾許多甜點和糕點。 Only high-fat cream is suitable for this product.僅高脂奶油適合該產品。

如何用牛奶製備這種產品?

To make cream, be sure to take homemade milk.要製作奶油,請務必服用自製牛奶。 The process is very simple and anyone can handle it.這個過程非常簡單,任何人都可以處理。

Purchased fresh milk should be poured into a wide bowl and placed in a cool dark place.購買的新鮮牛奶應倒入寬碗中,並放置在陰涼的地方。 After a day, you can already collect the fat on top, which is homemade cream.一天之後,您已經可以在上面收集了脂肪,這是自製的奶油。

奶油在家裡

奶油色

在商店中,此產品不能稱為天然產品,因為在生產過程中會使用各種添加劑。 您還有另一種選擇–在家中攪打稀奶油。 在此過程中,奶油的脂肪含量非常重要,最小值為33%。

It is very important that the raw materials and utensils you use are cold.所用的原材料和餐具很冷是非常重要的。 To do this, put them in the freezer for a while, make sure that the dishes are completely dry.為此,將它們放入冰箱一會兒,確保盤子完全乾燥。

如何在家製作?

Shake the bag very well if you have purchased cream.如果購買了奶油,請搖勻袋子。 In summer, it is recommended to keep a bowl in which you will whip the cream in a container with ice.在夏天,建議將碗裝在盛有冰的容器中的奶油中。 In addition, you will need powdered sugar, which must be sieved in advance to avoid lumps.另外,您將需要糖粉,必須事先將其過篩以免結塊。

Its amount should be calculated from the proportion: 1 teaspoon per 200 ml of fresh cream, plus another 1 teaspoon.其含量應按以下比例計算:每XNUMX毫升鮮奶油XNUMX茶匙,再加XNUMX茶匙。 You need to beat according to a certain scheme: at first, the speed should be minimal and gradually increase, when the process comes to an end, the speed must be gradually reduced again.您需要按照一定的方案進行跳動:首先,應將速度降至最低並逐漸提高,當過程​​結束時,必須再次降低速度。

當奶油開始攪打得很好時,就該添加粉末了,只有這樣才能逐步進行。 重要的是不要過量使用,也不要將鮮奶油變成黃油。

You can check the readiness like this: make a hole in the mass with your finger, if it is not tightened, everything is ready.您可以按以下方式檢查準備情況:用手指在質量塊上打一個洞,如果未擰緊,則說明一切就緒。 Such a product will keep its freshness for 36 hours.這樣的產品將保持其新鮮度XNUMX小時。

面霜的危害和禁忌症

奶油色

The cream can be harmful to people with an individual intolerance to the product.乳霜可能會對個人不耐受產品的人造成傷害。 Due to its high fat content, it is not recommended to use this product for people who have digestive problems.由於脂肪含量高,不建議有消化問題的人使用此產品。 People with high blood cholesterol have contraindications to the use of cream.血液中膽固醇含量高的人有忌口使用乳霜。

You can not eat them also with obesity, hypertension.您也不能與肥胖,高血壓一起食用。 It is worth giving up cream in case of problems with metabolism and with the cardiovascular system.如果新陳代謝和心血管系統出現問題,則值得放棄面霜。 It is still impossible to eat this product with atherosclerosis and liver pathologies.仍無法食用具有動脈粥樣硬化和肝病的產品。

濃重的奶油

Fatty, or double, cream usually has a fat content of 30 to 48%.脂肪或雙重奶油通常具有35%至20%的脂肪含量。 It is this kind of cream that is used as a base for hot creamy sauces, added to hot soups and generally subjected to heat treatment.這種奶油被用作熱奶油醬的基礎,添加到熱湯中並通常進行熱處理。 The so-called whipping cream is traditionally not lower than XNUMX%, they are also not afraid of fire, and all others, from XNUMX% and below, are classified as low-fat and curl under the influence of high temperatures.所謂的鮮奶油傳統上不低於XNUMX%,也不怕火,在高溫的影響下,其他所有油脂(從XNUMX%及以下)被歸類為低脂和捲曲。

奶油35%

奶油色

在35%的奶油包裝上,您通常會看到題詞“純奶油”。 這是最佳脂肪含量,可以用簡單的打蛋器攪打奶油,而無需採取其他技巧。 但是,即使是特製的生奶油也必須是冷的。 擊敗它們-特別是在夏天-即使在冰上也更好。 攪打糖粉時,比起攪打糖時,它更像糖,它更方便:溶解速度更快,並保護泡沫的稠度。

乾奶油

奶油色

Powdered cream, like powdered milk, must be diluted with water before use;奶粉和奶粉一樣,使用前必須用水稀釋。 in the form of a powder, cream has a long shelf life and is convenient to use in baked goods, desserts and cocktails.奶油呈粉末狀,具有很長的保存期限,可以方便地用於烘焙食品,甜點和雞尾酒中。

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