Artificial zero-thans fatty acid cream

A technology of margarine and fatty acid, which is applied in the production/processing of edible oil/fat, etc. It can solve the problems of insufficient whipping and long-term storage, and achieve the effect of good whipping, easy preservation, and rich nutrition

Inactive Publication Date: 2015-09-30
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the disadvantages of margarine in the prior art, which have a larger gap in taste than animal butter, poor whipping properties, and difficulty in storing for a long time at a higher temperature, etc. Based on a large number of experiments, the process and formula are optimized , including the proportioning of the oil phase, emulsification and quenching process, providing a new method for preparing margarine

Method used

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  • Artificial zero-thans fatty acid cream
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  • Artificial zero-thans fatty acid cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] To prepare zero trans fatty acid margarine:

[0030] Prepare the oil phase:

[0031] Prepare the oil phase according to the following parts by weight: 8 parts of natural coconut oil, 12 parts of palm stearin, 2 parts of shea butter, 0.5 part of pomegranate seed oil, after mixing evenly, add 0.5 part of diglyceride and 0.5 part of lecithin , 0.5 parts of vitamin E, heat to 60°C, let the oil melt completely, mix well and set aside;

[0032] Prepare the aqueous phase:

[0033] Prepare the water phase according to the following parts by weight: add 1 part of milk powder and 0.5 part of table salt to 8 parts of deionized water, and stir well to completely dissolve it into a uniform water phase for later use;

[0034] emulsification:

[0035] Add and mix the oil phase and the water phase into the emulsification tank according to the weight ratio of 8:2 for emulsification. At the same time, add 20ppm of ascorbyl palmitate and stir while adding. The emulsification temperatur...

Embodiment 2

[0039] To prepare zero trans fatty acid margarine:

[0040] Prepare the oil phase:

[0041] Prepare the oil phase according to the following parts by weight: 9 parts of natural coconut oil, 10 parts of palm stearin, 3 parts of shea butter, 0.5 part of pomegranate seed oil, after mixing evenly, add 0.5 part of diglyceride and 0.5 part of lecithin , 0.5 part vitamin E, heat to 50°C, let the oil melt completely, mix well and set aside;

[0042] Prepare the aqueous phase:

[0043] Prepare the water phase according to the following parts by weight: add 1 part of milk powder and 0.5 part of table salt to 8 parts of deionized water, and stir well to completely dissolve it into a uniform water phase for later use;

[0044] emulsification:

[0045] Add and mix the oil phase and the water phase into the emulsification tank according to the weight ratio of 8:2 for emulsification. At the same time, add 20ppm of ascorbyl palmitate and stir while adding. The emulsification temperature is...

Embodiment 3

[0049] To prepare zero trans fatty acid margarine:

[0050] Prepare the oil phase:

[0051] Prepare the oil phase according to the following parts by weight: 8 parts of natural coconut oil, 11 parts of palm stearin, 2 parts of shea butter, 0.5 part of pomegranate seed oil, after mixing evenly, add 0.5 part of diglyceride and 0.5 part of lecithin , 0.5 parts of vitamin E, heat to 53°C, let the fat melt completely, mix well and set aside;

[0052] Prepare the aqueous phase:

[0053] Prepare the water phase according to the following parts by weight: add 1 part of milk powder and 0.5 part of table salt to 8 parts of deionized water, and stir well to completely dissolve it into a uniform water phase for later use;

[0054] emulsification:

[0055] Add and mix the oil phase and the water phase into the emulsification tank according to the weight ratio of 8:2 for emulsification. At the same time, add 20ppm of ascorbyl palmitate and stir while adding. The emulsification temperature ...

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Abstract

The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.

Description

technical field [0001] The invention relates to a production process of butter, in particular to a method for preparing healthy margarine without trans fatty acid, and belongs to the technical field of butter production. Background technique [0002] Traditional animal fresh cream is concentrated milk fat extracted from fresh milk. The main component is animal fat, which contains high cholesterol and high calorie. Long-term consumption is easy to cause arteriosclerosis, heart disease, coronary heart disease, obesity disease and other diseases. Margarine is hydrogenated vegetable oil to make liquid vegetable oil into a plastic semi-solid, which is convenient for production and storage. This hydrogenation process actually turns the unsaturated fatty acids of vegetable oils into a saturated or semi-saturated state, so margarine is also called hydrogenated oil. Studies have shown that vegetable oils will produce trans fatty acids during hydrogenation, which can increase low-de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/02
Inventor 王挥宋菲汪金邓福明
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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