Artificial low-fat butter and preparation method thereof

A butter and artificial technology, applied in the field of food processing, can solve the adverse effects of human metabolism, aggravate cardiovascular and cerebrovascular, high oil content and other problems, achieve the effect of preventing cardiovascular and cerebrovascular diseases, high antioxidant activity, and low fat content

Inactive Publication Date: 2016-02-24
ANHUI TIANXIANG GRAIN & OIL FOOD
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 poten

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of margarine low-fat butter, made from the following raw materials in weight percentage: low-fat butter 12.3%, refined corn oil 18%, refined peanut oil 12%, refined olive oil 4%, hydrogenated palm kernel oil 9.0035%, selenium-enriched malt 2% oil, 2% grape seed oil, 33% water, 0.6% whole milk powder, 2% potato starch, 3% fructooligosaccharide, 0.01% sodium tyrosine, 0.2% microcrystalline cellulose, 0.4 sucrose fatty acid ester %, glyceryl monolaurate 0.1%, glyceryl monostearate 0.2%, soybean lecithin 0.4%, food flavor 0.2%, β-carotene 0.0065%, lycopene 0.1%, salt 0.4%, glutathione Peptide 0.03%, bamboo leaf antioxidant 0.02%, tea polyphenol 0.02%, sodium dehydroacetate 0.01%.

[0022] Its preparation method of a kind of margarine low-fat butter, its concrete steps are:

[0023] (1) Divide the water into 2 equal parts, add whole milk powder and potato starch to one part, stir until there are no particles, and obtain aqueous solution A, add glutathione and fructoo...

Embodiment 2

[0030] A kind of artificial low-fat butter, made from the following raw materials in weight percentage: low-fat butter 12.1%, refined corn oil 17%, refined peanut oil 12%, refined olive oil 4%, hydrogenated palm kernel oil 9.0045%, selenium-enriched malt 2% oil, 2% grape seed oil, 33% water, 0.7% whole milk powder, 3% potato starch, 3% fructooligosaccharide, 0.01% sodium tyrosine, 0.2% microcrystalline cellulose, 0.4 sucrose fatty acid ester %, glyceryl monolaurate 0.1%, glyceryl monostearate 0.2%, soybean lecithin 0.4%, food flavor 0.2%, β-carotene 0.0055%, lycopene 0.1%, salt 0.5%, glutathione Peptide 0.03%, bamboo leaf antioxidant 0.02%, tea polyphenol 0.02%, sodium dehydroacetate 0.01%.

[0031] Preparation method: with embodiment 1.

Embodiment 3

[0033] A kind of artificial low-fat butter, made from the following raw materials in weight percentage: low-fat butter 11.2%, refined corn oil 17%, refined peanut oil 12%, refined olive oil 4%, hydrogenated palm kernel oil 9.0035%, selenium-enriched malt 2% oil, 2% grape seed oil, 33% water, 0.6% whole milk powder, 3% potato starch, 4% fructooligosaccharide, 0.01% sodium tyrosine, 0.3% microcrystalline cellulose, 0.4 sucrose fatty acid ester %, glyceryl monolaurate 0.1%, glyceryl monostearate 0.2%, soybean lecithin 0.4%, food flavor 0.2%, β-carotene 0.0065%, lycopene 0.1%, salt 0.4%, glutathione Peptide 0.03%, bamboo leaf antioxidant 0.02%, tea polyphenol 0.02%, sodium dehydroacetate 0.01%.

[0034] Preparation method: with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C15/16
CPCA23C15/16
Inventor 马国伟
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap