Artificial low-fat butter and preparation method thereof

Abstract

The present invention discloses an artificial low-fat butter and a preparation method thereof. The artificial low-fat butter is made from the following raw materials: low-fat butter, refined corn oil, refined peanut oil, refined olive oil, hydrogenated palm kernel oil, selenium-rich wheat germ oil, grape seed oil , water, whole milk powder, potato starch, fructooligosaccharides, sodium caseinate, microcrystalline cellulose, sucrose fatty acid ester, glycerylmonolaurate, glycerylmonostearate, soy lecithin, edible essence, beta-carotene, lycopene, edible salt, glutathione, antioxidant of bamboo leaves, tea polyphenols and sodium dehydroacetate. The product is harmony in fragrance, delicate in tissue, cut neat, shiny, sweet, salty and delicious, and oily but not greasy. By adding a variety of nutrients, the artificial low-fat butter increases health-care function, benefits human body health, has efficacies of preventing against aging and cancers, preventing cardiovascular and cerebrovascular diseases, beautifying features and nourishing skin, and promoting digestion, and can mitigate the adverse effects of high fat on the human body, and suppress the generation of cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an artificial low-fat butter and a preparation method thereof. Background technique [0002] Margarine refers to some table fats used for spreading and some fats used for shortening. Like butter, at present, the oil content of margarine on the market must not be lower than 80%, and the oil content is high, which has an adverse effect on the metabolism of the human body. Existing margarine contains a large amount of saturated fatty acids, which is potentially harmful to people and can easily cause negative consequences such as obesity and memory loss. Eating too much can even easily increase the risk of various diseases such as cardiovascular and cerebrovascular diseases, arteriosclerosis, and even senile dementia. . With the gradual improvement of people's living standards, the awareness of health care is gradually enhanced, and margarine with low fat content is gradually favored...

AI Technical Summary

Problems solved by technology

Like butter, at present, the oil content of margarine on the market must not be less than 80%, and the high oil content will have an adverse effect on the metabolism of the human body

Existing margarine contains a large amount of saturated fatty acids, which is potentially harmful to people and can easily cause negative consequences such as obesity and memory loss. Eating too much can even easily increase the risk of various diseases such as cardiovascular and cerebrovascular diseases, arteriosclerosis, and even senile dementia.