Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof

Abstract

The invention discloses non-hydrogenation mixed milk fat and plant fat cream and a preparation method thereof. The non-hydrogenation mixed milk fat and plant fat cream is prepared from the following raw materials in percentage by weight: 8-18% of non-hydrogenation vegetable oil, 0.05-0.5% of dehydrated sorbitan monostearate, 0.02-0.5% of citrate fatty acid glyceride, 0.05-1% of monoglyceride fatty acid ester and diglycerol fatty acid ester, 0.02-1% of lactic acid monoglyceride, 0.02-0.5% of sodium stearoyl lactylate, 0.05-0.5% of sucrose fatty acid ester, 0.02-0.5% of polyglycerol ester, 0.01-0.1% of carrageenin, 0.05-0.8% of microcrystalline cellulose, 0.05-1% of modified cellulose, 0.1-1.5% of sodium caseinate, 0.02-0.2% of potassium dihydrogen phosphate, 2-6% of sugar, 2-12% of glucose syrup, 8-18% of dairy products containing milk fat and 20-60% of water. According to the non-hydrogenation mixed milk fat and plant fat cream and the preparation method thereof, the disadvantages that non-hydrogenation plant oil is soft in texture, not liable to operate and poor in flavor and mouth feel in the process of producing the mixed milk fat and plant fat cream are overcome.

Description

technical field [0001] The invention relates to a butter and a manufacturing method thereof, in particular to a non-hydrogenated mixed milk fat non-dairy cream and a manufacturing method thereof. Background technique [0002] In the production of traditional non-dairy cream in China, hydrogenated vegetable oil is used as the main raw material. Hydrogenated vegetable oil is an artificial fat. It is hydrogenated and catalyzed by ordinary vegetable oil under certain temperature and pressure. The hydrogenated vegetable oil has a uniform system, no miscellaneous smell, increased hardness, and high melting point, so it can maintain a solid shape at room temperature, and its plasticity, fusion, and emulsification are all enhanced. At the same time, it can also prolong the shelf life of the product, so it is widely used in food processing. However, some hydrogenated vegetable oils that have not been fully hydrogenated contain trans fatty acids, which do not have the nutrition of ...

AI Technical Summary

Problems solved by technology

However, when non-hydrogenated oils are used in food, they have the disadvantages of soft skeleton, difficult handling, and poor flavor and taste, which seriously limit their application in food processing.

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