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Mixed grease and preparation method thereof

A technology for mixing oils and vegetable oils, which can be used in edible oil/fat, food science, applications, etc., and can solve problems such as limited applications

Pending Publication Date: 2022-06-24
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome defects such as natural butter and margarine generally existing in solid form in the prior art, which limit its application, thereby providing a kind of mixed fat and its preparation method, the mixed fat in the form of liquid It exists in form and has a buttery flavor, meeting the needs of people in different applications

Method used

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  • Mixed grease and preparation method thereof
  • Mixed grease and preparation method thereof

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Experimental program
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Embodiment 1

[0048] The present embodiment provides a kind of preparation method of mixed grease, and the concrete steps are as follows:

[0049] (1) Fractionation of the anhydrous cream component A: the temperature is controlled at 19°C, and the liquid part obtained by fractionation is the anhydrous cream component A, which is for later use;

[0050] (2) Fractionation of anhydrous cream component B: the temperature is controlled at 29 ° C, the solid part obtained in the previous step is continued to be extracted, and the obtained liquid part is the anhydrous cream component B, for subsequent use;

[0051](3) Heating and mixing: Mix the anhydrous butter component A and the anhydrous butter component B in a ratio of 2:1, wherein the total addition amount of the anhydrous butter component is 30kg, and the vegetable oil (rapeseed oil) is 70kg. , the vegetable oil was heated to 60 ° C, and mixed, the mixing time was 15 minutes, and the stirring speed was 20 rpm;

[0052] (4) Sterilization: af...

Embodiment 2

[0057] The present embodiment provides a kind of preparation method of mixed grease, and the concrete steps are as follows:

[0058] (1) Fractionation of the anhydrous cream component A: control the temperature at 20°C, and the liquid part obtained by fractionation is the anhydrous cream component A, which is for later use;

[0059] (2) fractionation of anhydrous cream component B: the temperature is controlled at 30° C., the solid portion obtained in the previous step is continued to fractionate, and the obtained liquid portion is the anhydrous cream fraction B, for subsequent use;

[0060] (3) Heating and mixing: Mix the anhydrous butter component A and the anhydrous butter component B in a ratio of 3:1, wherein the total addition amount of the anhydrous butter component is 16kg, and the vegetable oil (rapeseed oil) is 84kg. , the vegetable oil was heated to 50 ° C, and mixed, the mixing time was 19 minutes, and the stirring speed was 28 rpm;

[0061] (4) Sterilization: aft...

Embodiment 3

[0066] The present embodiment provides a kind of preparation method of mixed grease, and the concrete steps are as follows:

[0067] (1) Fractionation of anhydrous cream component A: the temperature is controlled at 21 °C, and the liquid part obtained by fractionation is the anhydrous cream component A, which is for later use;

[0068] (2) Fractionation of anhydrous cream component B: the temperature is controlled at 31 ° C, the solid part obtained in the previous step is continued to be extracted, and the obtained liquid part is the anhydrous cream component B, for subsequent use;

[0069] (3) Heating and mixing: Mix the anhydrous butter component A and the anhydrous butter component B in a ratio of 7:3, wherein the total addition amount of the anhydrous butter component is 10kg, and the vegetable oil (rapeseed oil) is 90kg. , the vegetable oil was heated to 55 ° C, and mixed, the mixing time was 22 minutes, and the stirring speed was 30 rpm;

[0070] (4) Sterilization: afte...

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Abstract

The invention belongs to the technical field of edible oil and fat processing, and particularly relates to mixed oil and fat and a preparation method thereof. The mixed grease provided by the invention comprises the following components in parts by weight: 10-30 parts of anhydrous cream; 70-90 parts of vegetable fat; wherein the anhydrous cream is an anhydrous cream component with a melting point of 30 DEG C or below. According to the invention, the anhydrous cream component in a specific melting point range and the vegetable fat are matched according to a specific dosage, so that the mixed fat is not layered under a normal-temperature storage condition, and the product is a liquid product with uniform and consistent color; compared with solid butter, the product has a high smoke point which can reach 177 DEG C or above, and is good in flavor, more nutritional, suitable for high-temperature cooking, frying and baking, and wider in application range.

Description

technical field [0001] The invention belongs to the technical field of edible oil and fat processing, and particularly relates to a mixed oil and a preparation method thereof. Background technique [0002] The cream obtained by centrifugal separation of milk raw materials, and the dairy products made by ripening, stirring and pressing are called butter, also known as butter and butter. Butter is a light yellow solid at room temperature. After heating and melting, it has a unique milky fragrance. High-quality butter has a fragrant smell, fine and uniform organization, and no water seepage on the cut surface. Today, butter is an indispensable ingredient in haute cuisine and everyday cooking. However, with the rapid growth of the population and the rapid development of the baking market, natural butter has been far from meeting the needs of the market, so margarine came into being. With the invention of the hydrogenation process and the development of the continuous margarine...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 司阔林赵中华宗学醒李志国闫清泉
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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