Flavored intelligence-reinforcing artificial cream

A margarine and flavor technology, which is applied in the production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc. The effect of good performance and good market prospects

Inactive Publication Date: 2015-11-11
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 function, large gap compared with animal cream, and insufficient whipping performance. Based on a large number of experiments, the invention optimizes the process and formula, including the oil phase Ratio, formulation of water phase, treatment of emulsification and quenching process, providing a new method for preparing margarine

Method used

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  • Flavored intelligence-reinforcing artificial cream
  • Flavored intelligence-reinforcing artificial cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of flavor puzzle margarine:

[0031] Prepare the oil phase:

[0032] 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 avocado oil, 0.8 part of nut oil, 0.1 part of walnut oil, 0.3 part of refined cocoa butter, 0.5 part of diglyceride, 0.5 part lecithin;

[0033] Prepare the aqueous phase:

[0034] 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;

[0035] emulsification:

[0036] Add and mix the oil phase and the water phase into the emulsificat...

Embodiment 2

[0040] A preparation method of flavor puzzle margarine:

[0041] Prepare the oil phase:

[0042]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 avocado oil, 0.5 part of nut oil, 0.2 part of walnut oil, 0.2 part of refined cocoa butter, 0.5 part of diglyceride, 0.5 part lecithin;

[0043] Prepare the aqueous phase:

[0044] 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;

[0045] emulsification:

[0046] Add and mix the oil phase and the water phase into the emulsif...

Embodiment 3

[0050] A preparation method of flavor puzzle margarine:

[0051] Prepare the oil phase:

[0052] 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 avocado oil, 0.7 part of nut oil, 0.1 part of walnut oil, 0.3 part of refined cocoa butter, 0.5 part of diglyceride, 0.5 part lecithin;

[0053] Prepare the aqueous phase:

[0054] 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 6 times the amount of water and boil it for 14 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;

[0055] emulsification:

[0056] Add and mix the oil phase and water phase into the e...

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PUM

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Abstract

The invention discloses a preparation method of flavored intelligence-reinforcing artificial cream. The method comprises the following steps: preparing an oil phase, namely uniformly mixing natural coconut oil, palm stearin, avocado oil, nut oil, walnut oil and refined cocoa butter to obtain a mixture I, adding bi-glycerate, lecithin and vitamin E into the mixture I, heating to enable oil grease to be melt completely, and uniformly mixing for later use; preparing a water phase I, namely crushing fresh nostoc sphaeroides, radiating by adopting a microwave oven, adding water, boiling, and filtering to obtain a water extract of the nostoc sphaeroides for later use; adding milk powder and table salt into deionized water, fully stirring to obtain a mixture II, adding the water extract of the nostoc sphaeroides, with the weight being one time that of the mixture II, and stirring to obtain a uniform water phase II for later use; mixing the oil phase and the water phase II into an emulsifying tank for emulsifying, simultaneously adding ascorbic acid palmitin while stirring, and further emulsifying, wherein the weight ratio of the oil phase to the water phase II is 8 to 2; and putting well-emulsified lactescence in a shock-chilling kneader for shock-chilling and kneading simultaneously, and cooling the kneaded lactescence for forming to obtain the flavored intelligence-reinforcing artificial cream.

Description

technical field [0001] The invention relates to a butter production process, in particular to a production method of flavored margarine with unique taste, belonging 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 hydrogenation, which can increase low-density li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/01A23D7/04
Inventor 吴丹廖传仙
Owner ZHEJIANG XIAOERHEI FOOD
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