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Health-maintenance margarine

A margarine, oil phase technology

Inactive Publication Date: 2015-10-21
ZHEJIANG XIAOERHEI FOOD
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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, such as single mouthfeel, large gap compared with animal cream, and insufficient whipping property. On the basis of a large number of experiments, the invention optimizes the process and formula, including the ratio of the oil phase , the formulation of the water phase, the treatment of the emulsification and quenching process, providing a new method for the preparation of margarine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] To prepare the nourishing margarine:

[0032] A preparation method of health-preserving margarine:

[0033] Prepare the oil phase:

[0034] Prepare the oil phase according to the following parts by weight: 8 parts of natural coconut oil, 12 parts of palm stearin, 1 part of shea butter, 0.8 part of aloe vera oil, 0.1 part of seabuckthorn seed oil, 0.3 part of borage oil, 0.5 part of diglyceric acid Ester, 0.5 part lecithin;

[0035] Prepare the water phase according to the following parts by weight: crush the fresh kudzu rice, irradiate it with a microwave oven for 5 minutes, then add 6 times the water and boil it for 10 minutes, filter to obtain the kudzu rice water extract for later use; mix 1.5 parts of milk powder and 0.5 parts of salt After adding 8 parts of deionized water and fully stirring, add twice the weight of Gexianmi water extract, and stir to form a uniform water phase for later use;

[0036] emulsification:

[0037] Add and mix the oil phase and the w...

Embodiment 2

[0041] To prepare the nourishing margarine:

[0042] A preparation method of health-preserving margarine:

[0043] Prepare the oil phase:

[0044] Prepare the oil phase according to the following parts by weight: 9 parts of natural coconut oil, 10 parts of palm stearin, 2 parts of shea butter, 0.5 part of aloe vera oil, 0.2 part of seabuckthorn seed oil, 0.2 part of borage oil, 0.5 part of diglyceric acid Ester, 0.5 part lecithin;

[0045] Prepare the water phase according to the following parts by weight: crush the fresh kudzu rice, irradiate it with a microwave oven for 8 minutes, then add 5 times the water and boil it for 15 minutes, and filter to obtain the kudzu rice water extract for later use; mix 1.5 parts of milk powder and 0.5 parts of salt After adding 8 parts of deionized water and fully stirring, add twice the weight of Gexianmi water extract, and stir to form a uniform water phase for later use;

[0046] emulsification:

[0047] Add and mix the oil phase and ...

Embodiment 3

[0051] To prepare the nourishing margarine:

[0052] A preparation method of health-preserving margarine:

[0053] Prepare the oil phase:

[0054] Prepare the oil phase according to the following parts by weight: 8 parts of natural coconut oil, 11 parts of palm stearin, 1 part of shea butter, 0.7 part of aloe vera oil, 0.1 part of seabuckthorn seed oil, 0.3 part of borage oil, 0.5 part of diglyceric acid Ester, 0.5 part lecithin;

[0055] Prepare the water phase according to the following parts by weight: crush the fresh kudzu rice, irradiate it with a microwave oven for 6 minutes, then add 5 times the water and boil it for 13 minutes, and filter to obtain the kudzu rice water extract for later use; mix 1.5 parts of milk powder and 0.5 parts of salt After adding 8 parts of deionized water and fully stirring, add twice the weight of Gexianmi water extract, and stir to form a uniform water phase for later use;

[0056] emulsification:

[0057] Add and mix the oil phase and t...

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Abstract

The invention discloses health-maintenance margarine and a preparation method thereof. The preparation method comprises the steps that an oil phase is prepared, wherein natural coconut oil, palm stearin, shea butter, aloe oil, seabuckthorn seed oil and borage oil are evenly mixed, then bisphosphoglycerate, lecithin and vitamin E are added, heating is carried out to enable oils to melt completely, and the oils are mixed evenly for use; a water phase is prepared, wherein fresh common nostoc is crushed, radiated through a microwave oven, water is then added and boiled, common nostoc water extract is obtained after filtration for use, milk powder and salt are added into deionized water and stirred sufficiently, common nostoc water extract of twice weight of the mixture is added, and even water phase is formed through stirring for use; the oil phase and the water phase are added and mixed into an emulsification tank for emulsification according to the weight ratio of 8:2, ascorbyl palmitate is added at the same time and is stirred and emulsified while being added, the emulsified lactescence is placed into a quench kneading machine to carry out tachy-coldness and kneading at the same time, cooling shaping is carried out on the kneaded emulsion matter to obtain the margarine.

Description

technical field [0001] The invention relates to a butter production process, in particular to a healthy, health-preserving, and unique-taste margarine manufacturing method, which belongs to the technical field of butter production. Background technique [0002] Traditional animal fresh cream is concentrated from milk fat extracted from fresh milk. The main component is animal fat, which contains high cholesterol and high calorific value. Long-term consumption is easy to cause arteriosclerosis, heart disease, coronary heart disease, diseases such as obesity. 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 the hydrogenation process,...

Claims

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Application Information

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IPC IPC(8): A23D7/04
Inventor 吴丹廖传仙
Owner ZHEJIANG XIAOERHEI FOOD
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