Wide plastic fat composition and preparation method and application thereof to artificial butter

A fat composition, plastic fat technology, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., to achieve the effects of easy digestion and absorption, improved crystallization performance, and improved melting characteristics

Active Publication Date: 2019-06-07
广东至润油脂食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The ideal margarine fat should have a solid fat content of 15-60% at 0-33°C, and the solid fat content is greater than 60%. Although it has plasticity, it is too hard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A wide-plastic oil and fat composition prepared by the following process: adding fat A and fat B into a reaction tank, where the temperature of the reaction tank is set at 55°C, and fat A is tallow, palm oil stearin, tallow, The mass ratio of palm oil and stearin is 6:1.5; oil B is palm kernel oil, coconut oil, and fractionated coconut oil, and the weight ratio of the three is 3:1:2; the mass ratio of oil A and oil B is 8: 5; Add lipase which accounts for 1.5% of oil weight, stir and react for 40min-80min;

[0036] (2) Adjust the temperature to 35°C, add lipase which accounts for 2% of the oil weight again, and stir for 10 hours;

[0037] (3) The lipase is removed to obtain a fat composition.

Embodiment 2

[0039] A wide-plastic fat composition prepared by the following process: adding fat A and fat B into a reaction tank, wherein the temperature of the reaction tank is set at 55°C, and fat A is tallow, mutton oil, palm oil stearin, The mass ratio of tallow, sheep oil, and palm oil stearin is 3:3:1.5; fat B is palm kernel oil, coconut oil, and fractionated coconut oil, and the weight ratio of the three is 3:1:2; fat A and The mass ratio of oil B is 2:1; add lipase accounting for 1.2% of oil weight, and stir for 60 minutes;

[0040] (2) Adjust the temperature to 35°C, add lipase which accounts for 2% of the oil weight again, and stir for 10 hours;

[0041] (3) The lipase is removed to obtain a fat composition.

Embodiment 3

[0043] A method for processing margarine, using the fat composition prepared in Example 2 to process margarine. The specific process is as follows: (1) Weighing the fat composition, purified edible water and emulsifier, the composition of the fat composition and purified edible water The ratio is 8:1.6, and the emulsifier is 0.5% of the fat composition; (2) Add the fat composition to the mixing tank, add 30% pure edible water, and stir for 12 minutes; (3) Add the rest at the same time Adding pure edible water and emulsifier to the mixing tank mean that the two are added to the mixing tank within the same period of time, and the stirring treatment is 20min; (4) the rapid cold kneading and aging treatment; the fat composition is heated to 75 ℃, keep constant temperature for 14min; use liquid nitrogen or freon cooling to quickly cool to 25℃, control the cooling rate to reduce to the temperature within 0.3-0.8 seconds and then pass through the kneader; transfer the above mixture to ...

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PUM

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Abstract

The invention discloses a wide plastic fat composition and a preparation method and application thereof to artificial butter. Raw fat comprises fat A treated through transesterification and a fat B, wherein the fat A is fat high in solid fat, the fat B is fat rich in medium-chain fatty acid, and A is one or more of palm stearin, beef tallow and mutton tallow, and the fat B is one or more of palm kernel oil, coconut oil, hydrogenated coconut oil, fractionation palm kernel oil and fractionation coconut oil. Through improvement of raw material selection and a preparation technology, the problemsof rear hardness, oral solubility, segregation and the like when the fat composition is used for the artificial butter are further improved.

Description

Technical field [0001] The invention belongs to the technical field of oil processing and treatment, and specifically relates to a wide-plastic fat composition, a preparation method thereof, and application in the fields of margarine and the like. Background technique [0002] Plastic fat refers to the fat that is solid at room temperature and is uniformly mixed and processed by solid fat and liquid oil. Typical plastic fat products include margarine, shortening and butter. For fats such as margarine, plasticity and safety are the most important factors to consider during production and processing. Good-quality margarine should be able to maintain its properties for a long time at higher temperatures in summer, without deformation, and be able to be spread on foods such as bread under a low temperature environment such as 5°C, and has good solubility in the mouth. This can ensure that the margarine will not leak oil and greasy when the temperature is high, and will not be too h...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/04
Inventor 李想温少强温超凡
Owner 广东至润油脂食品工业有限公司
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