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
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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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