Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sheet-shaped ghee and making method thereof

A ghee and flaky technology, applied in the field of flaky ghee and its preparation, can solve the problems of poor plasticity of flaky ghee, unable to satisfy consumers, easy to be too soft or too hard, etc., so as to improve shape retention and inhibit the growth of mold. , the effect of improving the anti-oxidative stability

Inactive Publication Date: 2017-03-08
漯河创联油脂有限公司
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flake ghee is margarine, which refers to some grease used on the table and some grease used for shortening. Due to its cheap price, it has gradually replaced butter in some places. The oil extracted from plant seeds has been hydrogenated. Reduce the unsaturation, become solid fat, and then add flavor, it becomes a margarine that looks and tastes like butter, most of which are used in cakes and pastry, but the traditional flaky ghee has poor plasticity and tends to be too soft after molding Or too hard, the taste is relatively rough, unable to meet the needs of consumers

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 flaky ghee, composed of the following percentages by weight: refined vegetable oil 52%, edible butter 30%, salt 1%, mono- and diglyceride fatty acid ester 0.5%, polyglycerol ricinoleate 0.5%, food flavoring 0.3%, potassium sorbate 0.1%, tertiary butyl hydroquinone 0.018%, β-carotene 0.003%, water 15.579%.

[0022] The preparation method of above-mentioned flaky ghee consists of the following steps:

[0023] (1) Emulsification: Mix edible butter, refined vegetable oil, and cream as raw material oil and heat it to 65°C into an emulsification tank, add mono-diglycerin fatty acid ester, polyglycerol ricinoleate, food flavoring, tert-butyl para Mix the oil-soluble additive of hydroquinone β-carotene with the raw material oil evenly and stir well; add the water-soluble additive of potassium sorbate and salt into the water and mix well and stir well at a temperature of 70°C; put the mixed raw material Add oil, oil-soluble additives, water, and water-soluble additive...

Embodiment 2

[0029] A flaky ghee, composed of the following percentages by weight: refined vegetable oil 56.5%, edible butter 25.5%, salt 1%, mono- and diglyceride fatty acid ester 0.5%, polyglycerol ricinoleate 0.5%, food flavoring 0.3%, potassium sorbate 0.1%, tertiary butyl hydroquinone 0.018%, β-carotene 0.003%, water 15.579%.

[0030] The preparation method of above-mentioned flaky ghee consists of the following steps:

[0031] (1) Emulsification: Mix edible butter and refined vegetable oil as raw material oil and heat it to 67.5°C into the emulsification tank, add mono- and diglyceride fatty acid esters, polyglycerol ricinoleate, edible flavors, tertiary butyl p-phenylene The oil-soluble additive of diphenol β-carotene is mixed evenly with the raw material oil and fully stirred, and the water-soluble additive of potassium sorbate and salt is added to the water, mixed evenly and fully stirred at a temperature of 72.5°C, and the mixed raw material oil , oil-soluble additives, water, a...

Embodiment 3

[0037] A kind of flaky ghee, composed of the following percentages by weight: refined vegetable oil 67%, edible butter 15%, salt 1%, mono- and diglyceride fatty acid ester 0.5%, polyglycerol ricinoleate 0.5%, food flavoring 0.3%, potassium sorbate 0.1%, tertiary butyl hydroquinone 0.018%, β-carotene 0.003%, water 15.579%.

[0038] The preparation method of above-mentioned flaky ghee consists of the following steps:

[0039](1) Emulsification: Mix edible butter and refined vegetable oil as raw material oil and heat it to 70°C into the emulsification tank, add mono-diglyceride fatty acid ester, polyglycerol ricinoleate, food flavoring, tertiary butyl p-phenylene The oil-soluble additive of diphenol β-carotene is mixed evenly with the raw material oil and stirred thoroughly, and the water-soluble additive of potassium sorbate and salt is added into the water, mixed evenly and fully stirred at a temperature of 75°C, and the mixed raw material oil , oil-soluble additives, water, a...

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 invention relates to the field of cream processing, and especially relates to sheet-shaped ghee and a making method thereof. The sheet-shaped ghee comprises the following components by weight percentage: 52-67% of refined plant oil, 15-30% of edible butter, 1% of salt, 0.5% of fatty acid monoglyceride or fatty acid diglyceride, 0.5% of polyglycerin ricinoleate, 0.3% of edible perfume, 0.1% of potassium sorbate, 0.018% of tertbutyl hydroquinone, 0.003% of beta-carotene, and 15.579% of water. The sheet-shaped ghee can be made through steps of emulsification, sterilization, fast cooling, and kneading and package, and the problems of poor brittleness, over-soft or over-hard mouthfeel after moulding, rough mouthfeel, difficult satisfaction for consumer requirement of the traditional sheet-shaped ghee can be solved, The sheet-shaped ghee made by the method has the advantages of light color, rich milk flavor, nature, rich taste, and excellent local flavor.

Description

technical field [0001] The invention relates to the field of butter processing, in particular to flaky ghee and a preparation method thereof. Background technique [0002] Flake ghee is margarine, which refers to some grease used on the table and some grease used for shortening. Due to its cheap price, it has gradually replaced butter in some places. The oil extracted from plant seeds has been hydrogenated. Reduce the unsaturation, become solid fat, and then add flavor, it becomes a margarine that looks and tastes like butter, most of which are used in cakes and pastry, but the traditional flaky ghee has poor plasticity and tends to be too soft after molding Or too hard, the taste is relatively rough, and cannot meet the needs of consumers. Contents of the invention [0003] In order to solve the above-mentioned deficiencies in the prior art, the present invention provides a flaky ghee and a preparation method thereof. Using different proportioning materials, and analyzin...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 胡建伟张丽娟倪国勤
Owner 漯河创联油脂有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com