Butterfat beef tallow paste and preparation method thereof

A milk fat and butter technology, applied in dairy products, extracted butter, food science, etc., to achieve the effects of fine tissue, enhanced immunity, and alleviation of adverse effects

Inactive Publication Date: 2016-02-17
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are very few such products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A creamy butter cream made from the following raw materials in weight percentage: 13% milk fat, 5% cocoa butter, 15% low-fat butter, 8.0035% hydrogenated coconut oil, 20% refined corn oil, 12.065% palm kernel oil, Refined peanut oil 12.035%, selenium-enriched malt oil 3%, grape seed oil 3%, avocado oil 2.76%, soybean oligosaccharides 3%, glyceryl monostearate 0.3%, propylene glycol fatty acid ester 0.3%, soluble soybean polysaccharide 0.3 %, sorbitan monostearate 0.1%, tert-butyl hydroquinone 0.01%, β-carotene 0.0065%, food flavor 1.2%, microcrystalline cellulose 0.2%, lycopene 0.1%, salt 0.5% %, vitamin E 0.1%, bamboo leaf antioxidant 0.01%, tea polyphenols 0.01%.

[0025] The creamy shea butter ointment is not only edible, but also can be used externally. Take an appropriate amount and apply it on the skin or hair, massage it for 6-10 minutes and then wash it off. It can nourish the skin, resist allergies, and nourish and protect the hair.

[0026] Its preparation me...

Embodiment 2

[0033] A creamy shea butter cream made from the following raw materials in weight percentage: milk fat 12%, cocoa butter 5%, low-fat butter 15%, hydrogenated coconut oil 8.0035%, refined corn oil 21%, palm kernel oil 12.065%, Refined peanut oil 13.035%, selenium-enriched malt oil 3%, grape seed oil 2%, avocado oil 2.46%, soybean oligosaccharides 3%, glyceryl monostearate 0.3%, propylene glycol fatty acid ester 0.3%, soluble soybean polysaccharide 0.3 %, sorbitan monostearate 0.1%, tert-butyl hydroquinone 0.01%, β-carotene 0.0065%, food flavor 1.4%, microcrystalline cellulose 0.2%, lycopene 0.1%, salt 0.5% %, vitamin E 0.2%, bamboo leaf antioxidant 0.01%, tea polyphenols 0.01%.

[0034] Preparation method: with embodiment 1.

Embodiment 3

[0036] A creamy shea butter cream made from the following raw materials in weight percent: milk fat 12%, cocoa butter 6%, low-fat butter 15%, hydrogenated coconut oil 9.0035%, refined corn oil 21%, palm kernel oil 12.065%, Refined peanut oil 12.035%, selenium-enriched malt oil 2%, grape seed oil 2%, avocado oil 2.26%, soybean oligosaccharides 3%, glyceryl monostearate 0.3%, propylene glycol fatty acid ester 0.3%, soluble soybean polysaccharide 0.3 %, sorbitan monostearate 0.1%, tert-butyl hydroquinone 0.01%, β-carotene 0.0065%, food flavor 1.4%, microcrystalline cellulose 0.2%, lycopene 0.2%, salt 0.6 %, vitamin E 0.2%, bamboo leaf antioxidant 0.01%, tea polyphenols 0.01%.

[0037] Preparation method: with embodiment 1.

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PUM

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Abstract

The invention discloses butterfat beef tallow paste and a preparation method thereof. The butterfat beef tallow paste is prepared from the following raw materials including butterfat, cocoa butter, low-fat cocoa butter, hydrogenated coconut oil, refined corn oil, palm kernel oil, refined peanut oil, selenium-rich wheat germ oil, grape seed oil, avocado oil, soybean oligosaccharides, glycerin monostearate, propylene ester of fatty acid, soluble soybean polysaccharide, sorbitan monostearate, tert-butylhydroquinone, beta-carotene, edible essence, microcrystalline cellulose, lycopene, salt, vitamin E, antioxidant of bamboo leaves and tea polyphenol. The butterfat beef tallow paste is harmonious in fragrance, fine and smooth in tissue, salty, sweet, delicious and not greasy; various types of plant oil are added, nutrition is balanced, the immunity of organism to various diseases is enhanced, adverse influences on the human body of high fat can be relieved, and generation of cardiovascular and cerebrovascular diseases is inhibited; a product is externally used, and the functions of nourishing skin, resisting to irritability and nourishing the hair can be achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a creamy butter paste and a preparation method thereof. Background technique [0002] Milk fat is a by-product of dairy product processing. Milk fat is used as an additive to improve the appearance and structure of baked foods such as cakes, biscuits, and various snacks, so that they do not crack during baking, and the product has a neat shape, good permeability, soft taste, and good quality . Butter is the fat extracted from the fat tissue of cattle. Although it is not suitable for direct consumption, it can make cakes crisp, so it is often used as a shortening agent when making Western-style cakes. [0003] Milk fat and butter are combined to form creamy butter paste, and various vegetable oils and nutrients beneficial to health are added to reduce the damage caused by saturated fatty acids to the human body, so that creamy butter paste can be eaten directly like fruit jam. But...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/14A23L33/00
Inventor 马国伟
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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