Flavored intelligence-reinforcing artificial cream

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...

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

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