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Butter capable of achieving industrial processing

A technology of ghee and butter, which is applied in the field of food raw materials, can solve the problems of insufficient output, high price, and unsatisfactory hygiene of ghee, and achieve the effect of excellent taste, rich nutrition, and bright yellow color

Inactive Publication Date: 2015-04-01
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, people mainly use fresh milk as the raw material for producing ghee. Due to the limitation of conditions and environment, its output cannot keep up with the development of the market, and there are problems of high price and unsatisfactory sanitation of ghee.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Refined palm oil 34.5%-35.412%

[0024] Refined palm kernel oil 28.76%-30.148%

[0025] First-grade soybean oil 7.43%-8.36%

[0026] Enzymatic Butter 3.5%-4.2%

[0027] Yak butterfat 3.5%-4.2%

[0028] Purified water 14%-16%

[0029] Whey powder 0.25%-0.38%

[0030] Phospholipids 0.25%-0.3%

[0031] Glyceryl distearate 0.1%-0.2%

[0032] Polyoxyethylene sorbitan monostearate 0.4%-0.5%

[0033] Refined edible salt 0.01%-0.02%

[0034] Sodium dehydroacetate 0.01%-0.012%

[0035] Carotene 0.003%-0.004%

[0036] Butylated Hydroxyanisole 0.005%-0.01%

[0037] Dibutylhydroxytoluene 0.005%-0.01%.

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PUM

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Abstract

The invention relates to the technical field of food raw materials, and particularly relates to butter capable of achieving industrial processing. The butter is prepared from the following raw materials: refined palm olein, refined palm kernel oil, first-grade bean oil, enzymolysis butter, yak butterfat, purified water, whey powder, phospholipid, glycerol distearate, polyoxyethylene sorbitan monostearate, refined edible salt, sodium dehydroacetate, carotene, butylated hydroxyanisole and dibutyl hydroxytoluene in combination. The buffer prepared from vegetable oil as the raw material is available in raw material and suitable for continuous industrialized production; the prepared butter is bright yellow in color and luster, fragrant and sweet in taste, and excellent in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food raw materials, in particular to industrially processable ghee. Background technique [0002] Ghee is the essence of Tibetan food. People in the plateau can’t do without it. Ghee is a dairy product like butter. It is fat extracted from milk and goat milk. People in Tibetan areas like to eat yak ghee most. Sheep ghee is white. , the luster and nutritional value are not as good as beef ghee, and the taste is not as good as beef ghee. Ghee moisturizes the stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value. In Tibetan areas where the food structure is relatively simple, it can supplement the various needs of the human body. Ghee is widely used in Tibetan areas and has many functions. Ghee is a dairy product similar to butter, which is extracted from cow and goat milk. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and h...

Claims

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Application Information

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IPC IPC(8): A23D9/00
Inventor 马国伟
Owner ANHUI TIANXIANG GRAIN & OIL FOOD