New margarine and producing method therefor

A technology of margarine and production method, applied in the production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc.

Inactive Publication Date: 2017-08-18
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prepared soft ice cream mainly uses the non-dairy creamer (high melting point triglyceride) in the formula as the crystal nucleus, and makes it form soft ice cream through the effect of aging in the later stage. The aging process is that the triglyceride molecules in the oil form crystallization and Crystal growth process, and inulin here is used as a substitute for part of fat and part of sugar, although lecithin is also used in it, but lecithin is only used as a food additive in the preparation of soft ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Inulin and lecithin form a composite gel with a mass ratio of 1:1, and the added amount of the composite gel is 4%.

[0024] Add 2g of inulin to 32g of water, stir at 80°C until completely dissolved to obtain a water phase; add 2g of lecithin to 64g of refined soybean oil, stir at 90°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature at 5 degrees Celsius for 12 hours to obtain margarine.

Embodiment 2

[0026] The mass ratio of inulin and lecithin is 1:2 to form a composite gel, and the addition amount of the composite gel is 6%.

[0027] Add 2g of inulin to 16g of water and stir at 80°C until completely dissolved to obtain a water phase; add 4g of lecithin to 78g of refined rapeseed oil and stir at 100°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature of 15 degrees Celsius for 30 hours to obtain margarine.

Embodiment 3

[0029] The mass ratio of inulin and lecithin is 3:1 to form a composite gel, and the addition amount of the composite gel is 12%.

[0030] Add 9g of inulin to 40g of water and stir at 70°C until completely dissolved to obtain a water phase; add 3g of lecithin to 48g of refined sunflower oil and stir at 110°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature at 10 degrees Celsius for 20 hours to obtain margarine.

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PUM

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Abstract

The invention provides new margarine and a producing method therefor. Inulin belongs to a soluble dietary fiber that helps to reduce blood lipid of the human body, regulate gastrointestinal transfer time, and promote absorption of mineral elements, especially the absorption of calcium element. Lecithin is an important phospholipid compound which is a natural surfactant and an important nutrient. Inulin contains hydroxy that can form an intermolecular hydrogen bond together with water or carbonyl groups of lecithin or an electronegative phosphorus-oxygen bond, and through self-assembly, a network structure or a zonal structure is formed, so as to obtain the margarine. The margarine is produced from the inulin and lecithin, free of trans fatty acids, and can completely or partly take place of commercially available margarine in the aspect of sensory characteristics.

Description

technical field [0001] The invention belongs to the field of oil deep-processing products, and in particular relates to a method for preparing margarine by using inulin and lecithin. Background technique [0002] Margarine has good shortening, buttering, stability and excellent flavor, which can improve the quality of bakery products such as bread, cakes and biscuits, and is widely used in practice. At first, margarine was mainly based on animal oils, such as lard or tallow, which were gradually replaced by vegetable oils. With the development of oil science, hydrogenation technology is used in the production of margarine. However, studies have shown that traditional hydrogenated (partially hydrogenated) oils contain a large amount of trans fatty acids (about 20%-30% of the total fatty acids), which are harmful to human health. Adverse effects have been produced, and margarine is the main source of trans fatty acids, so it is positive to study margarine with low or no trans...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/01A23D7/04
CPCA23D7/01A23D7/04
Inventor 韩立娟
Owner WUHAN POLYTECHNIC UNIVERSITY
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