Painting product with butter and vegetable oil as base and preparation method thereof

A vegetable oil and product technology, applied in the field of smear products and their production, smear products, to achieve the effect of smooth taste, easy to accept, low fat content

Active Publication Date: 2008-05-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there is no similar product on the domestic market at present. Our purpose is to produce a sp

Method used

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  • Painting product with butter and vegetable oil as base and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1 (balanced coordination scheme of butter and vegetable oil)

[0044] Formula (according to 1 ton):

[0045] Butter: 0.5 tons

[0046] 0.4 tons of vegetable oil (0.2 tons of sunflower oil, 0.1 tons of rapeseed oil, 0.1 tons of soybean oil)

[0047] h 2 O 0.1 ton

[0048] Raw material standard:

[0049] Butter: fat ≥ 80%

[0050] Mono-diglycerides and soy lecithin total 0.6%

[0051] Modified starch (tapioca or starch) pectin 1.0g / kg

[0052] β-carotene 0.1g / kg

[0053] Potassium sorbate 0.05: in line with national standards.

[0054] The development technological process of spread butter product of the present invention

[0055] Water phase and oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing

[0056] Process points:

[0057](1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.

[0058] (2) Emulsion preparation: raise the temperature of the water phase a...

Embodiment 2

[0067] Embodiment 2 (based on vegetable oil, adding functional vegetable oil simultaneously)

[0068] Formula (according to 1 ton):

[0069] Butter: 0.3 tons

[0070] 0.6 tons of vegetable oil (0.3 tons of sunflower oil, 0.25 tons of rapeseed oil, 0.05 tons of olive oil)

[0071] h 2 O 0.1 ton

[0072] Raw material standard:

[0073] Butter: fat ≥ 80%

[0074] Mono-diglycerides and soy lecithin total 0.6%

[0075] Modified starch (tapioca or starch) pectin 1.0g / kg

[0076] β-carotene 0.1g / kg

[0077] Potassium sorbate 0.05: in line with national standards.

[0078] The development technological process of spread butter product of the present invention

[0079] water box

[0080] Oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing

[0081] Process points:

[0082] (1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.

[0083] (2) Emulsion preparation: raise the temperature o...

Embodiment 3

[0092] Embodiment 3 (based on butter, adding multiple functional vegetable oils simultaneously)

[0093] Formula (according to 1 ton):

[0094] Butter: 0.8 tons

[0095] 0.1 tons of vegetable oil (0.03 tons of safflower oil, 0.01 tons of sesame oil, 0.06 tons of tea oil)

[0096] h 2 O 0.1 ton

[0097] Raw material standard:

[0098] Butter: fat ≥ 80%

[0099] Mono-diglycerides and soy lecithin total 0.6%

[0100] Modified starch (tapioca or starch) pectin 1.0g / kg

[0101] β-carotene 0.1g / kg

[0102] Potassium sorbate 0.05: in line with national standards.

[0103] The development technological process of spread butter product of the present invention

[0104] water box

[0105] Oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing

[0106] Process points:

[0107] (1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.

[0108] (2) Emulsion preparation: raise the temperature o...

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PUM

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Abstract

The invention relates to an applying product taking butter and vegetable oil as the base. The invention is characterized in that the components are composed according to the following weight part proportion: butter 20 to 80g: vegetable oil 10 to 70g; wherein, the following weight part components are contained in the applying product of per 100g: emulsifying agent occupies 0.4 to 0.8g, and the thickening agent occupies 0.06 to 0.15g.

Description

technical field [0001] The invention relates to a spread product, in particular to a spread product based on butter and vegetable oil and a production method thereof. It belongs to the field of food technology. Background technique [0002] As one of the most important products in the dairy industry, butter has extremely rich nutritional value. The nutritional components of butter include fat, protein, vitamin A, vitamin D, carotenoids, phospholipids, minerals, etc. It is the crown of dairy products. It requires at least 22 to 25 liters of milk to produce 1 kg of butter, which shows its preciousness. However, with the rapid rise of the health trend in the century, under this general trend, butter is prohibitive due to its high content of fat and cholesterol, and it makes people easily associate negative information such as obesity and cardiovascular disease. [0003] Vegetable oil as edible oil was mainly provided to consumers for cooking and taste in the past. [0004] W...

Claims

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Application Information

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IPC IPC(8): A23C15/00A23D9/00A23L1/24A23L27/60
Inventor 宗学醒邢慧敏
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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