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Selenium-rich five-leaf Tai Chi double-color bean pure vegetarian butter and preparation method thereof

A soy vegan, selenium-enriched technology, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat components, etc., can solve the problems of blood vessel blockage, cardiovascular and cerebrovascular, etc., and achieve the improvement of flavor and taste, increase Effects of protein and fat content and long shelf life

Pending Publication Date: 2021-12-21
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] The present invention provides a technical solution: a selenium-enriched five-leaf Taiji two-color bean vegan butter, which is realized by the following mass ratio:

[0031] 15-15.68 parts of water, 0.92-1 part of non-transgenic selenium-enriched five-leaf Taiji two-color soybean soymilk powder, 27.2-38.1 parts of non-hydrogenated hard oil, 15.1-20 parts of liquid non-transgenic vegetable oil, 0.1 part of sodium chloride crystal, emulsifier 2.5-3.5 servings, and 0.05g of β-carotene is added to 1 kg of vegetable butter. The non-hydrogenated vegetable oil is selected from one or a combination of non-transgenic selenium-enriched Wuye Taiji two-color soybean oil and non-transgenic rapeseed oil. Non-hydrogenated hard oil is one or a combination of shea butter, palm kernel oil, and coconut oil. The characteristics of the natural stearic state of shea butter and palm kernel oil are used to improve the hardness and stability of the oil, avoid the disadvantages of using hydroge...

Embodiment 2

[0043] The present invention provides a technical solution: a selenium-enriched five-leaf Taiji two-color bean vegan butter, which is realized by the following mass ratio:

[0044] 15-15.68 parts of water, 0.92-1 part of non-transgenic selenium-enriched five-leaf Taiji two-color soybean soymilk powder, 27.2-38.1 parts of non-hydrogenated hard oil, 15.1-20 parts of liquid non-transgenic vegetable oil, 0.1 part of sodium chloride crystal, emulsifier 2.5-3.5 servings, and 0.05g of β-carotene is added to 1 kg of vegetable butter. The non-hydrogenated vegetable oil is selected from one or a combination of non-transgenic selenium-enriched Wuye Taiji two-color soybean oil and non-transgenic rapeseed oil. Non-hydrogenated hard oil is one or a combination of shea butter, palm kernel oil, and coconut oil.

[0045] A method for preparing selenium-enriched five-leaf Taiji two-color bean vegan butter, the preparation method comprising the following steps:

[0046] S1. Wash the selenium-e...

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PUM

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Abstract

The invention discloses selenium-rich five-leaf Tai Chi double-color bean pure vegetarian butter and a preparation method thereof, and relates to the technical field of food processing. The selenium-rich five-leaf Tai Chi double-color bean pure vegetarian butter is prepared from the following components in parts by mass of 15-15.68 parts of water; 0.92 to 1 part of non-transgenic selenium-enriched five-leaf Tai Chi double-color soybean milk powder, 27.2 to 38.1 parts of non-hydrogenated hard oil, 15.1 to 20 parts of liquid non-transgenic vegetable oil, 0.1 part of sodium chloride crystal and 2.5 to 3.5 parts of emulsifier. Only mechanical action, heating and cooling treatment are involved in the preparation process, natural vegetable oil and other safe plant food ingredients are used, the original chemical structure, flavor and nutritional characteristics of grease are kept, and the product has the advantages of fine texture, good nutrition, high safety and the like; and meanwhile, the product is subjected to high-temperature sterilization and low-temperature preservation, so that the product is endowed with different tastes and long shelf life. Compared with the traditional plant butter, the pure vegetarian butte has the advantages that certain help is provided for the stability of the product, and the comprehensive use nutritional value of the product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a selenium-enriched five-leaf Taiji two-color bean vegan butter and a preparation method thereof. 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. In view of this, we propose...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23D7/005A23D7/04
CPCA23D7/0056A23D7/001A23D7/04
Inventor 宋仁宇王贵臣
Owner 北京素来生态食品有限公司