Oil-in-water margarine as well as preparation method and application thereof

Abstract

The invention discloses oil-in-water margarine as well as a preparation method and application thereof, and relates to the field of foods. The oil-in-water margarine is prepared by the following steps: step 1, blending grease; step 2, water phase blending; step 3, emulsifying to obtain an oil-in-water emulsion; and step 4, cooling: filling liquid nitrogen into the oil-in-water emulsion while continuously stirring for 3-10 minutes at the rotating speed of 250rpm, so as to obtain the oil-in-water margarine with higher stability. The oil-in-water margarine provided by the invention has higher stability.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to margarine. Background Art

[0002] The patent with patent number 2016100688701, patent name "Oil-in-water type pie margarine and preparation method thereof", and authorization announcement number CN105638925B provides an oil-in-water margarine. The preparation steps of the oil-in-water margarine are as follows:

[0003] A. Grease preparation: Heat the oil phase kettle to 60°C, add the grease composition according to the proportion, continue to heat to 70°C, add emulsifier A, stir at 100-200rpm for 20-30min, maintain the oil temperature at 60-80°C to obtain the oil phase material for standby use;

[0004] B. Water phase preparation: add water to the water phase kettle, then add emulsifier B, stir with a homogenizer at 1500rpm for 20-30min, then heat to 60-80℃ to obtain the water phase material for standby use;

[0005] C. Emulsification: The oil phase material obtained in step A is pumped into the water phase kettle at a speed of 20-40 kg / min, and homogenized and stirred with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain a stable oil-in-water emulsion;

[0006] D. Filling: Fill the prepared oil-in-water emulsion into boxes;

[0007] E. Ripening: After aging at 18°C, a stable oil-in-water pie margarine is obtained.

[0008] The oil-in-water margarine prepared according to the above steps can be cut, but has poor stability. Summary of the invention

[0009] The object of the present invention is to provide an oil-in-water margarine and a preparation method and application thereof, so as to solve the above technical problems.

[0010] The technical problem solved by the present invention can be achieved by adopting the following technical solutions:

[0011] An oil-in-water margarine, characterized in that it is prepared by the following steps:

[0012] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material;

[0013] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0014] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion;

[0015] Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine with higher stability.

[0016] A method for preparing oil-in-water margarine, characterized in that it comprises the following steps:

[0017] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material;

[0018] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0019] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion;

[0020] Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine with higher stability.

[0021] An application of oil-in-water margarine, characterized in that it is used for making cakes.

[0022] Beneficial effects:

[0023] First, the present invention optimizes the preparation of oils and fats: first, a higher initial temperature is used to speed up the mixing of oil composition and sorbitan fatty acid ester; second, the oil composition and sorbitan fatty acid ester are put in at the same time, which has higher efficiency and better consistency compared to the method of opening the reactor to add materials during operation. Secondly, the present invention optimizes the preparation of the water phase: first, the temperature of the water phase reactor is adjusted to be consistent with the temperature of the oil phase reactor, so that when the two materials are mixed, it is beneficial to keep the temperature consistent before and after mixing, thereby improving the emulsification efficiency; second, the method of heating up first and then stirring is adopted, which can effectively speed up the mixing of water phase raw materials and improve production efficiency compared to the method of stirring first and then heating up in the background technology; third, compared with the water phase raw materials in the background technology, sugar is added, which can effectively improve the stability of water-in-oil margarine. Then, the present invention optimizes the emulsification process: the preparation speed of the water phase material is consistent with the emulsification speed of the margarine, thereby reducing the speed regulation frequency, which can effectively reduce the difficulty of operation. Finally, the present invention adds a cooling step, using liquid nitrogen to quickly cool the oil-in-water margarine, thereby reducing the fluidity of water in the water bag, thereby further improving the stability of the oil-in-water margarine. DETAILED DESCRIPTION

[0024] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further described below. Specific embodiment 1

[0026] The preparation method of oil-in-water margarine is as follows:

[0027] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material;

[0028] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0029] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion;

[0030] Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine 1 with higher stability.

[0031] The oil-in-water margarine 1 preferably has the following raw materials in percentage by weight: 85% of fat composition, 1% of sorbitan fatty acid ester, 12.5% ​​of water, 1% of sucrose fatty acid ester, and 0.5% of sugar. Specific embodiment 2

[0033] The preparation method of oil-in-water margarine is as follows:

[0034] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition, sorbitan fatty acid ester, and dietary fiber, and continue stirring at a speed of 250 rpm for 25-30 minutes to obtain the oil phase material;

[0035] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0036] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion;

[0037] Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine 2 with higher stability.

[0038] The oil-in-water margarine 1 preferably has the following raw materials in percentage by weight: 85% of oil composition, 0.5% of sorbitan fatty acid ester, 0.5% of dietary fiber, 13% of water, 0.5% of sucrose fatty acid ester, and 0.5% of sugar.

[0039] Comparative Example 1

[0040] The preparation method of oil-in-water margarine is as follows:

[0041] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition, sorbitan fatty acid ester, and dietary fiber, and continue stirring at a speed of 250 rpm for 25-30 minutes to obtain the oil phase material;

[0042] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0043] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir it with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion 3.

[0044] Comparative Example 2

[0045] The preparation method of oil-in-water margarine is as follows:

[0046] Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material;

[0047] Step 2, water phase preparation: heat the water phase kettle to 75°C, add water and sucrose fatty acid ester, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material;

[0048] Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion;

[0049] Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine 4 with higher stability.

[0050] Comparison of the stability of the oil-in-water margarines obtained by the above preparation methods: oil-in-water margarine 2 is better than oil-in-water margarine 1, oil-in-water margarine 1 is better than oil-in-water margarine 4, and oil-in-water margarine 4 is better than oil-in-water emulsion 3.

[0051] The oil-in-water margarine is mainly used for cake making. The oil composition is preferably composed of 40-80% butter and 20-60% palm oil esterification oil by mass percentage. The dietary fiber is preferably celery fiber.

[0052] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An oil-in-water margarine, characterized in that: Prepared by the following steps: Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material; Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material; Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion; Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine with higher stability.

2. An oil-in-water margarine according to claim 1, characterized in that: The invention comprises the following raw materials: oil composition, sorbitan fatty acid ester, water, sucrose fatty acid ester and sugar.

3. An oil-in-water margarine according to claim 2, characterized in that: Also includes the following ingredients: dietary fiber.

4. A method for preparing oil-in-water margarine, characterized in that: The steps include: Step 1, oil preparation: heat the oil phase kettle to 75°C, add the oil composition and sorbitan fatty acid ester, and continue stirring at a speed of 250rpm for 25-30min to obtain the oil phase material; Step 2, water phase preparation: heat the water phase kettle to 75°C, add water, sucrose fatty acid ester, and sugar, and stir at 1500-3000 rpm for 10-15 minutes to obtain a water phase material; Step 3, emulsification: pump the oil phase material obtained in step A into the water phase kettle at a speed of 20-40 kg / min, and stir homogenously with the water phase material obtained in step B at 1500-3000 rpm for 30-60 min to obtain an oil-in-water emulsion; Step 4, cooling: Pour liquid nitrogen into the oil-in-water emulsion while continuously stirring at a rotation speed of 250 rpm for 3-10 minutes to obtain an oil-in-water margarine with higher stability.

5. The oil-in-water margarine according to claim 1, characterized in that: In step 1, dietary fiber is also added.

6. An application of oil-in-water margarine, characterized in that: Used in making cakes.