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Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid

A technology of margarine and fatty acids, applied in the direction of edible oil/fat components, etc., can solve the problems of high production cost, high equipment requirements, complicated process, etc., and achieve the effect of saving time, low equipment requirements, and simple process

Inactive Publication Date: 2015-11-04
杭州恒华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of zero-trans type margarine base oil arises at the historic moment, for example, publication number is that the Chinese invention patent application document of 103891918A discloses a kind of method utilizing transesterification to prepare zero-trans tea oil base margarine base oil, Tea oil, coconut oil, and palm stearin are used as raw materials, and immobilized lipase is used as a catalyst for transesterification, but this method is based on the transesterification process, the process is complicated, and the requirements for equipment are high. Strict requirements on reaction conditions and reaction equipment, high production cost

Method used

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  • Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid
  • Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid
  • Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Add 3% (w / w) sunflower wax to 500g camellia oil, heat to 80°C and stir to make it fully melt. Immediately after that, put it into an ice-water bath to cool for 1 hour to make it solidify to obtain a grease gel. The grease gel was stored in a refrigerator at 4°C for later use.

[0041] Margarine formula: 75.53g oil gel, 23.47g skim milk, 0.27g diglyceride, 0.17g phytosterol ester, 0.15g lecithin, 0.17g edible salt, 0.04g citric acid, 0.01g disodium calcium EDTA, Potassium sorbate 0.19g.

[0042] Preparation of the oil phase: mix the oil gel, diglyceride phytosterol ester and lecithin according to the formula ratio, heat to 80° C. in a water bath, stir well and set aside.

[0043] Preparation of the water phase: Mix skim milk, edible salt, citric acid, disodium calcium EDTA, and potassium sorbate according to the formula ratio, and stir well to completely dissolve them into a uniform water phase for later use.

[0044] Mixing and molding: Mix the oil phase and the wate...

Embodiment 2

[0046]Add 5% (w / w) palm wax into 500g palm oil, heat to 80 ℃ and stir, make it fully melt. Immediately after that, put it into an ice-water bath to cool for 1 hour to make it solidify to obtain a grease gel. The grease gel was stored in a refrigerator at 4°C for later use.

[0047] Margarine formula: 84.45g oil gel, 14.55g skim milk, 0.25g diglyceride, 0.19g phytosterol ester, 0.18g lecithin, 0.15g edible salt, 0.03g citric acid, 0.01g disodium calcium EDTA, Potassium sorbate 0.19g.

[0048] Preparation of the oil phase: mix the oil gel, diglyceride phytosterol ester and lecithin according to the formula ratio, heat to 75° C. in a water bath, stir well and set aside.

[0049] Preparation of the water phase: Mix skim milk, edible salt, citric acid, disodium calcium EDTA, and potassium sorbate according to the formula ratio, and stir well to completely dissolve them into a uniform water phase for later use.

[0050] Mixing and molding: Mix the oil phase and the water phase, a...

Embodiment 3

[0052] Add 8% (w / w) beeswax to 500g soybean oil, heat to 80°C and stir to make it fully melted. Immediately after that, put it into an ice-water bath to cool for 1 hour to make it solidify to obtain a grease gel. The grease gel was stored in a refrigerator at 4°C for later use.

[0053] Margarine formula: 81.49g oil gel, 17.61g skimmed milk, 0.29g diglyceride, 0.15g phytosterol ester, 0.19g lecithin, 0.13g edible salt, 0.03g citric acid, 0.01g disodium calcium EDTA, Potassium sorbate 0.10g.

[0054] Preparation of the oil phase: mix the oil gel, diglyceride phytosterol ester and lecithin according to the formula ratio, heat to 75° C. in a water bath, stir well and set aside.

[0055] Preparation of the water phase: Mix skim milk, edible salt, citric acid, disodium calcium EDTA, and potassium sorbate according to the formula ratio, and stir well to completely dissolve them into a uniform water phase for later use.

[0056] Mixing and molding: Mix the oil phase and the water ...

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Abstract

The invention discloses margarine without trans-fatty acid and a preparation method of the margarine without trans-fatty acid. Considering total weight of the raw materials as 100 parts, the formula of the margarine without trans-fatty acid comprises the following raw materials in parts by weight: 70-80 parts of grease gel, 15-20 parts of skim milk, 0.1-0.3 part of diglycerides, 0.05-0.20 part of phytosterol ester, 0.08-0.15 part of lecithin, 0.1-0.2 part of table salt, 0.02-0.04 part of citric acid, 0.007-0.01 part of EDTA calcium disodium and 0.05-0.2 part of potassium sorbate. The preparation method comprises the following steps: mixing the grease gel, the diglycerides, the phytosterol ester and the lecithin according to the ratio of the formula to obtain an oil phase; mixing the skim milk, the table salt, the citric acid, the EDTA calcium disodium and the potassium sorbate according to the ratio of the formula to obtain an aqueous phase; mixing the oil phase with the aqueous phase; then emulsifying, kneading and shaping the mixture to obtain the margarine without a trans-fatty acid product. The trans-fatty acid product is free of trans-fatty acid and cholesterol and is obviously reduced in saturated fatty acid content. Furthermore, the preparation method is simple in process.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and relates to a margarine production process, in particular to a zero-trans fatty acid margarine and a preparation method thereof. Background technique [0002] Fresh cream (butter, cream) is made from concentrated milk fat extracted from fresh animal milk. It contains more than 80% milk fat. It has a special fragrance and good spreading properties, and is widely used in the food industry. . In order to meet the increasing demand of the cream market and to save costs, the processing of margarine has made great progress. [0003] Margarine refers to water-in-oil (W / O) plastic products or fluid oil products that are mainly water-in-oil (W / O) after emulsification and chilling kneading by adding water and other auxiliary materials to edible oils and fats. For example, the Chinese invention patent application document with publication number CN104222315A discloses a margarine, which mainly i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005
Inventor 占均元潘秋月栗磊
Owner 杭州恒华食品有限公司
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