Preparation method of non-hydrogenated zero-trans fatty acid vegetable butter

A vegetable butter, non-hydrogenated technology, applied in the production/processing of edible oil/fat, edible oil/fat, edible oil/fat, etc., can solve the problems of blood vessel blockage, cardiovascular and cerebrovascular, etc. The effect of enriching nutrients and avoiding the formation of trans fatty acids

Inactive Publication Date: 2021-01-08
北京素来生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Intake of vegetable butter containing trans fatty acids can easily cause health problems such as blood vessel blockage and cardiovascular and cerebrovascular diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing non-hydrogenated zero-trans fatty acid vegetable butter, characterized in that: the weight percent of the raw material of the non-hydrogenated zero-trans fatty acid vegetable butter is: water 15-15.68%, non-transgenic soybean milk powder 0.92-1%, non-hydrogenated Hard oil 27.2-38.1%, liquid non-GMO vegetable oil 15.1-20%, salt 0.1%, emulsifier 2.5-3.5%, in addition, add 0.05g β-carotene to 1 kg of vegetable butter;

[0031] The preparation method of the non-hydrogenated zero-trans fatty acid vegetable butter comprises the following steps:

[0032] S1. Wash the soybeans first, soak and peel them, grind and cook the pulp, and then dry them to make soybean milk powder for later use;

[0033] S2. Completely melt the vegetable oil at 40-60°C, add emulsifier and β-carotene, and stir and mix at a speed of 500-1000rpm;

[0034] S3. Heat the water to 45-65°C, add soybean milk powder and salt and stir at a speed of 500-1000rpm;

[0035] S4. Add the melted...

Embodiment 2

[0048] A method for preparing non-hydrogenated zero-trans fatty acid vegetable butter, characterized in that: the weight percent of the raw material of the non-hydrogenated zero-trans fatty acid vegetable butter is: 25-30% of water, 0.92-1% of non-transgenic soybean milk powder, non-hydrogenated Hard oil 15-25%, liquid non-genetically modified vegetable oil 15.1-20%, salt 0.1%, emulsifier 2.5-3.5%, in addition, add 0.05g β-carotene to 1 kg of vegetable butter;

[0049] The preparation method of the non-hydrogenated zero-trans fatty acid vegetable butter comprises the following steps:

[0050] S1. Wash the soybeans first, soak and peel them, grind and cook the pulp, and then dry them to make soybean milk powder for later use;

[0051] S2. Completely melt the vegetable oil at 40-60°C, add emulsifier and β-carotene, and stir and mix at a speed of 500-1000rpm;

[0052] S3. Heat the water to 45-65°C, add soybean milk powder and salt and stir at a speed of 500-1000rpm;

[0053]S4....

Embodiment 3

[0066] A method for preparing non-hydrogenated zero-trans fatty acid vegetable butter, characterized in that: the weight percent of the raw material of the non-hydrogenated zero-trans fatty acid vegetable butter is: water 15-15.68%, non-transgenic soybean milk powder 0.92-1%, non-hydrogenated Hard oil 27.2-38.1%, liquid non-GMO vegetable oil 15.1-20%, salt 0.1%, emulsifier 2.5-3.5%, in addition, add 0.05g β-carotene to 1 kg of vegetable butter;

[0067] The preparation method of the non-hydrogenated zero-trans fatty acid vegetable butter comprises the following steps:

[0068] S1. Wash the soybeans first, soak and peel them, grind and cook the pulp, and then dry them to make soybean milk powder for later use;

[0069] S2. Completely melt the vegetable oil at 50-70°C, add emulsifier and β-carotene, and stir and mix at a speed of 500-1000rpm;

[0070] S3. Heat the water to 55-70°C, add soybean milk powder and salt and stir at a speed of 500-1000rpm;

[0071] S4. Add the melted...

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PUM

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Abstract

The invention discloses a preparation method of non-hydrogenated zero-trans fatty acid vegetable butter, and relates to the technical field of vegetable butter preparation. The non-hydrogenated zero-trans fatty acid vegetable butter comprises the following raw materials in percentage by weight: 15-15.68% of water, 0.92-1% of non-transgenic soybean milk powder, 27.2-38.1% of non-hydrogenated hard oil, 15.1-20% of liquid non-transgenic vegetable oil, 0.1% of salt and 2.5-3.5% of emulsifier. According to the preparation method of the non-hydrogenated zero-trans fatty acid vegetable butter, the characteristics of natural stearin states of palm kernel oil and shea butter are utilized, so that the hardness and stability of the butter are improved, the defect that a large amount of hydrogenated stearin vegetable oil is used in the prior art is avoided, and the formation of trans fatty acid is also avoided. The prepared butter is fine, pure and thick in quality, good in ductility and stabilityand easy to smear, the nutrition of original grease is reserved to the maximum extent, and the butter can be smeared to bread as sauce or paste, can also be used for making bread, biscuits and the like, and is convenient to eat and wide in baking application range.

Description

technical field [0001] The invention relates to the technical field of vegetable butter preparation, in particular to a preparation method of non-hydrogenated zero-trans fatty acid vegetable butter. Background technique [0002] Butter currently on the market is mainly divided into animal butter and margarine. Animal butter is mainly composed of saturated fatty acids, and its cholesterol and calories are also high. Eating too much can easily cause obesity, hyperlipidemia, hypertension, cardiovascular and cerebrovascular diseases. Vegetable butter is also called margarine. Its main raw material uses partially hydrogenated vegetable oil, which contains trans fatty acids. Intake of vegetable butter containing trans fatty acids can easily cause health problems such as blood vessel blockage and cardiovascular and cerebrovascular diseases. Therefore, it is necessary to develop a healthier vegetable butter. For the deficiencies of the prior art. The purpose of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/0056A23D7/04
Inventor 黎永爱
Owner 北京素来生态食品有限公司
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