Low-fat margarine as well as preparation method and application thereof

Abstract

The invention discloses low-fat margarine and a preparation method and application thereof, and relates to the field of food. The low-fat margarine comprises the following raw materials in percentage by mass: 10-20% of animal oil, 10-15% of salad oil, 20-25% of white granulated sugar, 15-25% of sugarcane water, 20-35% of soybean milk, 2.5-3% of polyglycerol ester and 1-1.5% of molecular distilled monoglyceride. The fat content of the low-fat margarine is lower than 25%.

Description

Technical Field

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

[0002] In recent years, people have paid more and more attention to their health, and therefore have paid more and more attention to the fat content in food. Therefore, higher requirements have been put forward on the fat content of margarine. The existing margarine is increasingly unable to meet the health needs of consumers in today's society. Summary of the invention

[0003] The purpose of the present invention is to provide a low-fat margarine and a preparation method and application thereof to solve the above technical problems.

[0004] The technical problem solved by the present invention can be achieved by adopting the following technical solutions:

[0005] A low-fat margarine, characterized in that it comprises the following raw materials in percentage by mass: 10-20% animal oil, 10-15% salad oil, 20-25% white sugar, 15-25% sugarcane juice, 20-35% soy milk, 2.5-3% polyglycerol ester, and 1-1.5% molecular distilled monoglyceride.

[0006] The method for preparing low-fat margarine is characterized in that 10-20% of animal oil, 10-15% of salad oil, 20-25% of white sugar, 15-25% of sugarcane juice, 20-35% of soybean milk and 2.5-3% of polyglycerol ester are mixed, and 1-1.5% of molecular distilled monoglyceride is added, and the mixture is fully emulsified and sterilized at high temperature, and then rapidly cooled and kneaded to obtain the low-fat margarine.

[0007] Preferably, fresh sugar cane is washed and peeled to obtain peeled sugar cane, and the peeled sugar cane is squeezed to obtain primary sugar cane juice; washed soybeans are soaked in pure water for more than 3 hours to obtain swollen soybeans, the swollen soybeans are crushed into powder to obtain primary soybean powder, and the primary soybean powder is dried and crushed again to obtain secondary soybean powder;

[0008] Primary sugarcane water is added to the secondary soybean powder and boiled to obtain sugarcane soybean milk water, and the mixture of sugarcane water and soybean milk is obtained after the sugarcane scraps and soybean dregs in the sugarcane soybean milk water are filtered out.

[0009] The application of the low-fat margarine is characterized in that it is used for cake making.

[0010] Beneficial effects:

[0011] First, the fat content of the low-fat margarine of the present invention is less than 25%. Secondly, the raw materials of the present invention are green and healthy. Then, the present invention uses sugarcane juice and soybean milk instead of traditional purified water, which can not only effectively increase the content of dietary fiber and vitamins in the low-fat cream, but also effectively increase the protein content of the low-fat cream. Finally, the present invention provides a new type of margarine with low fat content and high protein content. DETAILED DESCRIPTION

[0012] 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.

[0013] A low-fat margarine comprises the following raw materials in percentage by mass: 10-20% animal oil, 10-15% salad oil, 20-25% white sugar, 15-25% sugarcane juice, 20-35% soybean milk, 2.5-3% polyglycerol ester and 1-1.5% molecular distilled monoglyceride. Specific embodiment 1

[0015] A low-fat margarine comprises the following raw materials in percentage by mass: 20% animal oil, 10% salad oil, 20% white sugar, 25% sugarcane juice, 21.5% soybean milk, 2.5% polyglycerol ester and 1% molecular distilled monoglyceride. Specific embodiment 2

[0017] A low-fat margarine comprises the following raw materials in percentage by mass: 10% animal oil, 15% salad oil, 25% white sugar, 20% sugarcane juice, 26% soybean milk, 3% polyglycerol ester and 1% molecular distilled monoglyceride. Specific embodiment 3

[0019] A low-fat margarine comprises the following raw materials in percentage by mass: 10.5% animal oil, 15% salad oil, 20% white sugar, 15% sugarcane juice, 35% soybean milk, 3% polyglycerol ester and 1.5% molecular distilled monoglyceride.

[0020] The preparation method of low-fat margarine is as follows: 10-20% animal oil, 10-15% salad oil, 20-25% white sugar, 15-25% sugarcane juice, 20-35% soy milk and 2.5-3% polyglycerol ester are mixed, 1-1.5% molecular distilled monoglyceride is added, and the low-fat margarine is obtained after sufficient emulsification and high-temperature sterilization and rapid cooling and kneading.

[0021] The preparation method of sugarcane juice is as follows: step 1, washing and peeling fresh sugarcane to obtain peeled sugarcane; step 2, squeezing the peeled sugarcane to obtain primary sugarcane juice; step 3, filtering the primary sugarcane juice to remove sugarcane fragments in the primary sugarcane juice to obtain secondary sugarcane juice; step 4, boiling the secondary sugarcane juice and cooling it to obtain sugarcane juice.

[0022] The preparation method of soy milk is as follows: step 1, soaking washed soybeans in pure water for more than 3 hours to obtain expanded soybeans; step 2, crushing the expanded soybeans into powder to obtain primary soybean powder; step 3, drying the primary soybean powder and crushing it again to obtain secondary soybean powder; step 4, adding water to the secondary soybean powder and boiling it to obtain soy milk water; step 5, filtering out the bean dregs in the soy milk water to obtain soy milk.

[0023] In order to improve the production efficiency of the present invention, the following steps can be adopted: directly adding primary sugarcane water to secondary soybean powder and boiling it to obtain sugarcane soy milk water; step five, filtering out sugarcane crumbs and bean dregs in the sugarcane soy milk water to obtain a mixture of sugarcane water and soy milk.

[0024] The application of low-fat margarine is mainly used in cake making.

[0025] 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. A low-fat margarine, characterized in that: The raw materials include the following mass percentages: 10-20% animal oil, 10-15% salad oil, 20-25% white sugar, 15-25% sugarcane juice, 20-35% soybean milk, 2.5-3% polyglycerol ester and 1-1.5% molecular distilled monoglyceride.

2. The low-fat margarine according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 20% animal oil, 10% salad oil, 20% white sugar, 25% sugarcane juice, 21.5% soy milk, 2.5% polyglycerol ester and 1% molecular distilled monoglyceride.

3. The low-fat margarine according to claim 1, characterized in that The invention comprises the following raw materials in percentage by mass: 10% animal oil, 15% salad oil, 25% white sugar, 20% sugarcane juice, 26% soy milk, 3% polyglycerol ester and 1% molecular distilled monoglyceride.

4. The low-fat margarine according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 10.5% of animal oil, 15% of salad oil, 20% of white sugar, 15% of sugarcane juice, 35% of soybean milk, 3% of polyglycerol ester and 1.5% of molecular distilled monoglyceride.

5. A method for preparing low-fat margarine, characterized in that: After mixing 10-20% animal oil, 10-15% salad oil, 20-25% white sugar, 15-25% sugarcane juice, 20-35% soy milk and 2.5-3% polyglycerol ester, 1-1.5% molecular distilled monoglyceride is added, and after sufficient emulsification and high temperature sterilization, low-fat margarine is obtained through rapid cooling and kneading.

6. The method for preparing low-fat margarine according to claim 5, characterized in that: The preparation method of sugarcane juice is as follows: step 1, washing and peeling fresh sugarcane to obtain peeled sugarcane; step 2, squeezing the peeled sugarcane to obtain primary sugarcane juice; step 3, filtering the primary sugarcane juice to remove sugarcane fragments in the primary sugarcane juice to obtain secondary sugarcane juice; step 4, boiling the secondary sugarcane juice and cooling it to obtain sugarcane juice.

7. The method for preparing low-fat margarine according to claim 5, characterized in that: The preparation method of soy milk is as follows: step 1, soak the washed soybeans in pure water for more than 3 hours to obtain expanded soybeans; step 2, crush the expanded soybeans into powder to obtain primary soybean powder; step 3, dry the primary soybean powder and crush it again to obtain secondary soybean powder; step 4, add water to the secondary soybean powder and boil it to obtain soy milk water; step 5, filter out the dregs in the soy milk water to obtain soy milk.

8. The method for preparing low-fat margarine according to claim 5, characterized in that: Wash and peel fresh sugar cane to obtain peeled sugar cane, squeeze the peeled sugar cane to obtain primary sugar cane juice; soak washed soybeans in pure water for more than 3 hours to obtain swollen soybeans, grind the swollen soybeans into powder to obtain primary soybean powder, dry the primary soybean powder and grind it again to obtain secondary soybean powder; Primary sugarcane water is added to the secondary soybean powder and boiled to obtain sugarcane soybean milk water, and the mixture of sugarcane water and soybean milk is obtained after the sugarcane scraps and soybean dregs in the sugarcane soybean milk water are filtered out.

9. The use of low-fat margarine, characterized in that: Used in cake making.