A novel margarine and its preparation method and application

A margarine and oil technology, which is applied in the production/processing of edible oil/fat, can solve the problem of not being widely used, save time and energy consumption, improve shelf life and save time.

Active Publication Date: 2020-12-08
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its related reports as a gel have been reported in foreign literature, and oryzanol, sterols and monoglycerides, as a potential edible gel, are added to food due to the limitations of physical properties. widely used

Method used

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  • A novel margarine and its preparation method and application
  • A novel margarine and its preparation method and application
  • A novel margarine and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Put fresh rice bran into a 1L extractor, and use carbon dioxide with a purity of 99% to boost the pressure of the extraction vessel to a pressure of 10MPa at a temperature of 20°C in the extraction vessel; after maintaining the pressure for 10 minutes, open the exhaust valve of the extraction vessel to quickly evacuate the carbon dioxide. Add the broken rice bran and diatomaceous earth into the extraction kettle with a mass ratio of 1:1, set the carbon dioxide temperature to 35°C, control the extraction pressure to 25MPa, separate the temperature to 40°C, and separate the pressure to 11MPa. 0.5h, the oil yield reached 92%.

[0030] Get 100g of rice bran oil obtained above, 5g of cinnamic acid, 2.5g of oryzanol, 2.5g of sterol, 5g of monoglyceride, 0.08g of lecithin, and 0.8g of sucrose ester. Dissolve in rice bran oil, add salt 0.05g, casein 2g, casein 1g, citric acid 0.05g, ethylenediaminetetraacetic acid disodium salt (EDTA 2 Na) 0.002g, sodium sorbate 0.07g, milk 16...

Embodiment 2

[0032] Novel artificial cream biscuit processing method

[0033] (1) Powder adjustment: mix 300g white sugar, 27g skimmed milk powder, 130g compound margarine, and 60g eggs, beat at medium speed for 2 minutes,

[0034] (2) Add 800g of low-gluten flour and beat at medium speed for 3 minutes

[0035] (3) After adding 2g of baking soda and 2g of table salt, mix at medium speed for 1min, then add 10g of water.

[0036] (4) Tablet pressing: use a noodle press to press into a dough sheet with a uniform thickness of 4 cm;

[0037] (5) Printing and forming: use various biscuit molds to print and form;

[0038] (6) Baking: Put the biscuit embryos neatly into the baking tray, control the temperature of the oven at 200°C, bake for 10 minutes, and cool to obtain biscuit products.

[0039] biscuit texture analysis see figure 1 . See Table 1 for sensory evaluation. The moisture content of the product is 2.9%, the acidity is 0.30%, the total number of colonies (cfu / g) <650, and the col...

Embodiment 3

[0041] Processing of new margarine crisp matcha biscuits

[0042] (1) Powder adjustment: Mix 180g of new margarine, 60g of matcha powder, 300g of white sugar, 30g of skimmed milk powder, 85g of eggs, mix and beat for 2 minutes at medium speed, add 40g of low-gluten flour, 1g of baking soda, 0.1g of salt, and knead fully Mix the dough and add 15g of water.

[0043] (2) Tablet pressing: use a noodle press to press into a dough sheet with a uniform thickness of 3 cm;

[0044] (3) Printing and forming: use various biscuit molds to print and form;

[0045] (4) Baking: Put the biscuit embryos neatly into the baking tray, control the temperature of the oven at 195°C, and bake for 18 minutes.

[0046] (5) cooling to obtain crispy matcha biscuits.

[0047] The resulting biscuits were subjected to texture analysis see figure 2 . See Table 1 for sensory evaluation. The water content of the product is 2.4%, the coliform bacteria (MPN / 100g) <30, and meets the national standard GB710...

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Abstract

The invention relates to a method for preparing novel margarine by using vegetable oil and gelling agent instead of animal oil. Aiming at the safety problems caused by trans fatty acids and saturated fatty acids in dietary life, this patent invents a new method for preparing margarine. , one or more of monoglycerides are used as a gelling agent, added to vegetable oil at a ratio of 4% to 20%, and a hot solution is formed by physical heating, and then lecithin, sucrose ester, salt, citric acid, Disodium ethylenediaminetetraacetic acid (EDTA 2 Na), casein, sodium sorbate, milk, stirred at 3000-6000rpm for 5-15min, ice-bathed for 30min, stored at 4°C for 24h to allow self-assembly to form a new type of margarine, and a new type of margarine was obtained. The obtained novel margarine has spreadability and plasticity, and as a novel margarine applied to related food products can meet people's demand for healthier and safer food.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a method for rapidly extracting vegetable oil by using supercritical, and a method for preparing novel margarine by using a gelling agent instead of animal oil, and belongs to the technical field of functional oil and its application. Background technique [0002] Rice bran oil is a nutrient-rich vegetable oil with an absorption rate of over 90% after eating. In terms of fatty acid composition, saturated fatty acids account for 15% to 20%, and unsaturated fatty acids account for 80% to 85%. At the same time, rice bran oil also contains many physiologically active components such as oryzanol, vitamin E, carrageenan, sitosterol, campesterol, stigmasterol, etc. It is especially suitable for patients with high blood pressure, neurasthenia and middle-aged and elderly people. In addition, rice bran oil also has sedative and hypnotic effects. Therefore, in the 21st century in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/02A23D7/05
CPCA23D7/02A23D7/05
Inventor 肖志刚李雪王鹏王庆峰武英华李凡姝杨舒李哲杨庆宇时超
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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