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Flaky cream butter and method for preparing same

A technique for milk fat and tallow, which is applied in the field of sheet-like cream tallow and its preparation, can solve the problems of oil being difficult to form, poor in mouth solubility, and difficult to cut, and achieves the effects of easy cutting, easy forming, and improving fusion degree.

Inactive Publication Date: 2017-06-09
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a flake creamy butter and its preparation method in view of the problems of poor mouth solubility of the existing creamy butter, difficulty in molding, sticking and cutting of the oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A flake-shaped butterfat butter, comprising the following raw materials in weight percentage: 60 parts of refined butter, 35 parts of natural milk fat, 0.02 part of vitamin E, 0.2 part of soybean lecithin, 0.05 part of okra seed oil, 0.5 part of Span-60 , Tween-65 0.5 parts, cat poop melon extract 3.424 parts, mono-diglycerides 0.3 parts, B-carotene 0.006 parts;

[0019] The preparation method of the cat's excrement melon extract is as follows: crush the cat's excrement melon and take the nuts to 60 meshes, add distilled water equivalent to 4 times its weight, stir magnetically for 8 minutes in a water bath at 85°C, and then kill the enzyme and cool down , to obtain a slurry; after pretreatment for 20 minutes at a temperature of 50°C, an ultrasonic frequency of 32kHz, and an ultrasonic frequency of 280W, the pH value was adjusted to 6.2, and 0.4% helicase and 0.2% The mannanase was used for enzymolysis in a water bath at 50°C for 8 hours, and the enzymolysis solution wa...

Embodiment 2

[0025] A flaky milk fat butter, comprising the following raw materials in weight percentage: 58 parts of refined butter, 33.83 parts of natural milk fat, 0.04 parts of vitamin E, 0.25 parts of soybean lecithin, 0.3 parts of okra seed oil, 0.6 parts of Span-60 , Tween-65 0.6 parts, cat feces melon extract 1.8 parts, mono-diglycerides 0.2 parts, B-carotene 0.008 parts;

[0026] The preparation method of the cat's excrement melon extract is as follows: crush the cat's excrement melon and take the nuts to 60 meshes, add distilled water equivalent to 4 times its weight, stir magnetically for 8 minutes in a water bath at 85°C, and then kill the enzyme and cool down , to obtain a slurry; after pretreatment for 20 minutes at a temperature of 50°C, an ultrasonic frequency of 32kHz, and an ultrasonic frequency of 280W, the pH value was adjusted to 6.2, and 0.4% helicase and 0.2% The mannanase was used for enzymolysis in a water bath at 50°C for 8 hours, and the enzymolysis solution was ...

Embodiment 3

[0028] A flake-shaped butterfat butter, comprising the following raw materials in weight percentage: 62 parts of refined butter, 36.17 parts of natural milk fat, 0.02 part of vitamin E, 0.2 part of soybean lecithin, 0.2 part of okra seed oil, 0.5 part of Span-60 , Tween-65 0.5 parts, cat feces melon extract 4.2 parts, mono-diglycerides 0.2 parts, B-carotene 0.005 parts;

[0029] Wherein, the weight ratio of refined butter and natural milk fat is 12:7;

[0030] The preparation method of the cat's excrement melon extract is as follows: crush the cat's excrement melon and take the nuts to 60 meshes, add distilled water equivalent to 4 times its weight, stir magnetically for 8 minutes in a water bath at 85°C, and then kill the enzyme and cool down , to obtain a slurry; after pretreatment for 20 minutes at a temperature of 50°C, an ultrasonic frequency of 32kHz, and an ultrasonic frequency of 280W, the pH value was adjusted to 6.2, and 0.4% helicase and 0.2% The mannanase was used...

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PUM

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Abstract

The invention belongs to the technical field of raw grease for baked foods, and particularly relates to flaky cream butter and a method for preparing the same. The flaky cream butter comprises refined butter, natural cream, vitamins E, soybean lecithin, okra seed oil, span-60, tween-65, decaisne fargesii extract, monoglyceride and diglyceride compositions and B-carotene. A weight ratio of the refined butter to the natural cream is 12:7. The flaky cream butter and the method have the advantages that the refined butter and the natural cream are optimally mixed with each other, and accordingly the oral solubility and the operability can be guaranteed while requirements of solid lipid curves are met; emulsifiers with corresponding weights are added into the flaky cream butter, accordingly, the grease and dough blending degree can be upgraded, and grease is easy to shape and cut and free of adhesion; the span-60 and the decaisne fargesii extract are used with each other, accordingly, the problem of vulnerability to sugaring of existing butter can be solved, the operability of products can be obviously enhanced, health protection beneficial effects can be realized by the products for organisms, harm can be prevented even if the flaky cream butter is eaten for a long term, and effects of reducing free radicals and lowering cholesterol can be realized.

Description

technical field [0001] The invention belongs to the technical field of raw material oil for baked food, and in particular relates to a flake creamy butter and a preparation method thereof. Background technique [0002] The modern baked food industry puts forward almost strict requirements on the required raw material oils, such as mouth solubility, operability, color, flavor, etc., how to get a balance is the key to the success of this product development, flaky milk fat butter, Matching the soluble milk fat and butter with high solid fat content according to the optimal ratio, a baked fat with good mouth solubility, good operability, bright color and pure flavor is obtained. Using high-pressure rest technology, the paste fat It is made into slices that can be cut, which is easy to squeeze and fold bakery products such as croissants and egg tarts. How to meet the following technical problems has become the current research direction: [0003] 1. The proportion of butter an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C15/12
CPCA23C15/12
Inventor 方庆敏
Owner ANHUI TIANXIANG GRAIN & OIL FOOD