Low-fat margarine and preparation method thereof

Abstract

The invention provides low-fat margarine and a preparation method thereof, and belongs to the technical field of food processing. The low-fat margarine disclosed by the invention is prepared from the following components in parts by mass: 12 to 20 parts of vegetable fat, 2 to 5 parts of phytosterol ester, 3 to 5 parts of a compound emulsifier, 35 to 45 parts of water, 1 to 2 parts of a thickening agent, 0.06 to 0.12 part of an antioxidant, 0.5 to 1 part of a flavoring agent and 0.1 to 0.2 part of a pH (Potential of Hydrogen) regulator, the preparation method comprises the following steps: heating vegetable fat, adding phytosterol ester and a compound emulsifier, stirring to obtain an oil-phase mixture, heating water, adding a thickening agent, stirring, cooling, adding an antioxidant, a pH regulator and a flavoring agent, stirring to obtain a water-phase mixture, mixing and stirring the water-phase mixture and the oil-phase mixture, carrying out homogenization treatment twice, carrying out gradient cooling, and curing to obtain a finished product. The low-fat margarine is obtained. The low-fat margarine disclosed by the invention is low in fat content, fine and smooth in taste, close to natural cream, high in system stability and long in shelf life.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a low-fat margarine and a preparation method thereof. BACKGROUND

[0002] As a substitute product of natural butter, margarine is widely used in the food industry due to its lower cost, better stability and easy storage. Traditional margarine usually takes animal fat or high content vegetable fat as the main raw material, and the fat content is generally more than 70%. Long-term excessive consumption can easily lead to excessive intake of human body fat, increase the risk of health problems such as obesity, high blood lipids and cardiovascular diseases, and does not meet the needs of modern consumers for healthy diet. To meet the demand for low-fat, some low-fat margarine products have appeared in the prior art, but these products generally have the following problems: first, the taste is rough and the flavor is weak, and it is difficult to achieve the delicate taste and rich flavor of natural butter. The main reason is that the oil content is reduced under the low-fat formula, which leads to loose product texture and reduced flavor substance carrying capacity. Second, the system stability is poor, and oil-water separation and layering phenomenon easily occur, especially during storage and processing. Due to imperfect emulsification system and poor thickening effect, it is difficult to maintain a stable emulsion state. Third, the shelf life is short. The water content in the low-fat formula is relatively high, and there is a lack of effective natural antioxidant ingredients, which is prone to oxidation and deterioration, not easy to store and short product shelf life, and affects product quality and food safety. Therefore, it is a technical problem to be solved in the current food processing field to develop a low-fat margarine with low fat content, delicate taste close to natural butter, high system stability and long shelf life, and a preparation method thereof. SUMMARY

[0003] In view of this, the present application provides a low-fat margarine and a preparation method thereof, aiming to solve the problems of high fat content, rough taste, insufficient flavor, poor system stability and short shelf life of low-fat margarine in the current technology.

[0004] The present application provides a low-fat margarine, which comprises the following components in mass fraction: Plant oil 12-20 parts, phytosterol ester 2-5 parts, composite emulsifier 3-5 parts, water 35-45 parts, thickening agent 1-2 parts, antioxidant 0.06-0.12 parts, flavoring agent 0.5-1 parts, pH regulator 0.1-0.2 parts.

[0005] Further, the compound emulsifier is obtained by mixing 1.5-2.5 parts of monoglyceride, 0.75-1.25 parts of sucrose ester and 0.75-1.25 parts of sorbitan fatty acid ester; the thickening agent is obtained by mixing 0.25-0.5 parts of gellan gum and 0.75-1.5 parts of guar gum; the antioxidant is obtained by mixing 0.02-0.04 parts of tea polyphenol and 0.04-0.08 parts of vitamin E; the flavoring agent is obtained by mixing 0.33-.067 parts of natural butter flavor and 0.17-0.33 parts of vanilla flavor; and the pH regulator is obtained by mixing 0.05-0.1 parts of sodium citrate and 0.05-0.1 parts of sodium dihydrogen phosphate.

[0006] Further, the vegetable oil is obtained by mixing 3-5 parts of olive oil, 6-10 parts of corn oil and 3-5 parts of sunflower seed oil.

[0007] The preparation method of the low-fat artificial butter comprises the following steps: (1) heating vegetable oil, adding phytosterol ester and compound emulsifier, stirring until dissolved to obtain an oil phase mixture; (2) heating water, adding a thickening agent, stirring until completely dissolved, then cooling, adding an antioxidant, a pH regulator and a flavoring agent, and stirring uniformly to obtain an aqueous phase mixture; (3) slowly adding the oil phase mixture into the aqueous phase mixture while stirring to obtain a mixed emulsion; (4) performing 2 times of homogenization treatment on the mixed emulsion; (5) performing cooling treatment on the homogenized emulsion, then transferring to a constant temperature environment for aging to obtain the low-fat artificial butter.

[0008] Further, the vegetable oil in step (1) is heated to 50-60℃, and the stirring parameters are as follows: a stirring speed of 800-1000 r / min and a stirring time of 5-8 min.

[0009] Further, the water in step (2) is heated to 70-80℃, and the cooling is to cool to 40-50℃.

[0010] Further, the stirring parameters in step (2) are as follows: a stirring speed of 600-800 r / min and a stirring time of 8-10 min.

[0011] Further, the stirring parameters in step (3) are as follows: a stirring speed of 2000-2500 r / min and a stirring time of 15-20 min.

[0012] Further, the two homogenization treatments in step (4) are a first homogenization treatment and a second homogenization treatment; the first homogenization treatment pressure is 25 MPa, and the second homogenization treatment pressure is 20 MPa; the homogenization temperature is 50-60 DEG C.

[0013] Further, the cooling in step (5) is gradient cooling, first cooled to 15 DEG C at a speed of 5 DEG C / min, and then cooled to 0-5 DEG C at a speed of 2 DEG C / min; the constant temperature environment temperature is 2-8 DEG C; and the relative humidity of the ripening is 50%-60%.

[0014] Compared with the prior art, the present application has the beneficial effects that: The fat content of the product is only 20%-28%, far lower than the fat content of more than 70% of traditional margarine, and also lower than the fat content of 30%-35% of traditional low-fat butter, and the addition of phytosterol esters and high-quality compound vegetable oil can reduce cholesterol absorption, meeting the modern health dietary needs.

[0015] The present application optimizes the texture by thickening agent compounding, avoids the rough feeling under the low-fat formula, simulates the natural butter flavor by flavoring agent compounding, and covers up the peculiar smell, so that the product has delicate taste and rich flavor, close to natural butter.

[0016] The synergistic effect of the compound emulsifier and the two-step homogenization process in the present application can effectively prevent oil-water separation, and the product has no stratification phenomenon under normal temperature storage and 0-5 DEG C low temperature storage; the pH regulator stabilizes the pH of the system, further improving the storage stability.

[0017] The antioxidant system of tea polyphenols and vitamin E compounding in the present application can significantly delay oil oxidation, effectively improve the oxidation stability of the margarine, prolong the shelf life, and improve the sensory properties through specific proportion and process adjustment.

[0018] The low-fat margarine prepared by the present application realizes the balance of "low-fat lightness" and "delicate and mellow" taste through "optimizing the ratio of oil-fat-emulsifier-thickening agent" and "fine process control", and has storage stability far superior to ordinary low-fat margarine by virtue of "compounding antioxidant system and strong emulsion stability design".

[0019] The preparation process parameters in the present application are clear, and the temperature, stirring speed, pressure and other parameters of each step are easy to control, so that industrialized continuous production can be realized, the production efficiency is high, and the product quality is stable. DETAILED DESCRIPTION

[0020] The following detailed description of various exemplary embodiments of the application will be better understood when read in conjunction with the appended drawings. While the application is not limited to any particular application or to an implementation that any particular application may have, exemplary embodiments of the application will be described in conjunction with the following drawings wherein:

[0021] In addition, for numerical ranges that are expressly recited herein, it is to be understood that every intervening value between the upper and lower limits of the range is also specifically contemplated. In addition, each smaller range that falls between the recited ranges, as well as each and every value and sub-range within the recited ranges are also contemplated. The upper and lower limits of these smaller ranges can independently be included or excluded in the range.

[0022] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, the preferred methods and materials are described. All patents, patent applications, publications, and descriptions mentioned herein are incorporated by reference for the disclosure and

[0023] Many modifications and variations of this application description will be apparent to those of ordinary skill in the art from the foregoing description. Other embodiments of the application will be apparent to those of ordinary skill in the art from consideration of the specification and practice of the application disclosed herein. Further, it is intended that the description of the application be considered as exemplary only and not as limiting the scope of the application. Consequently, the application is to cover all modifications and variations of the application description disclosed herein as permitted by the scope of the appended claims.

[0024] As used herein, the terms "comprises", "comprising", "includes", "including", "has", "having" or the like are open-ended terms that are intended to permit but not to limit the description and / or any such additional features, integers, steps or the like.

[0025] The present application provides a low-fat margarine, which comprises the following components in mass parts: vegetable fat 12-20 parts, phytosterol ester 2-5 parts, complex emulsifier 3-5 parts, water 35-45 parts, thickening agent 1-2 parts, antioxidant 0.06-0.12 parts, flavoring agent 0.5-1 part, pH adjusting agent 0.1-0.2 parts.

[0026] In the present application, the low-fat margarine is further preferably composed of the following components in mass parts: vegetable fat 12-18 parts, phytosterol ester 2-4 parts, complex emulsifier 3-4 parts, water 35-42 parts, thickening agent 1-1.5 parts, antioxidant 0.06-0.09 parts, flavoring agent 0.5-0.9 parts, pH adjusting agent 0.1-0.15 parts.

[0027] The composite emulsifier in the application is obtained by mixing 1.5-2.5 parts of monoglyceride, 0.75-1.25 parts of sucrose ester and 0.75-1.25 parts of sorbitan fatty acid ester; the thickening agent is obtained by mixing 0.25-0.5 parts of gellan gum and 0.75-1.5 parts of guar gum; the antioxidant is obtained by mixing 0.02-0.04 parts of tea polyphenol and 0.04-0.08 parts of vitamin E; the flavoring agent is obtained by mixing 0.33-.067 parts of natural butter flavor and 0.17-0.33 parts of vanilla flavor; and the pH regulator is obtained by mixing 0.05-0.1 parts of sodium citrate and 0.05-0.1 parts of sodium dihydrogen phosphate.

[0028] In the application, the composite emulsifier is further preferably obtained by mixing 1.5-2 parts of monoglyceride, 0.75-1 part of sucrose ester and 0.75-1 part of sorbitan fatty acid ester; the thickening agent is further preferably obtained by mixing 0.25-0.375 parts of gellan gum and 0.75-1.125 parts of guar gum; the antioxidant is further preferably obtained by mixing 0.02-0.03 parts of tea polyphenol and 0.04-0.06 parts of vitamin E; the flavoring agent is further preferably obtained by mixing 0.33-.06 parts of natural butter flavor and 0.17-0.3 parts of vanilla flavor; and the pH regulator is further preferably obtained by mixing 0.05-0.075 parts of sodium citrate and 0.05-0.075 parts of sodium dihydrogen phosphate.

[0029] The vegetable oil in the application is obtained by mixing 3-4.5 parts of olive oil, 6-9 parts of corn oil and 3-4.5 parts of sunflower oil.

[0030] The vegetable oil added in the low-fat margarine in the application comprises olive oil, corn oil and sunflower oil, and the olive polyphenol and squalene in the olive oil can be used as natural antioxidants to slow down the oxidation process of the polyunsaturated fatty acids in the corn oil and sunflower oil; the viscosity of the olive oil is higher than that of the corn oil and sunflower oil, and the compounding can improve the thickness and smoothness of the butter and solve the problem of "heavy water feeling and lack of alcohol thickness" caused by the reduction of fat in the low-fat system; the "neutral flavor" of the corn oil and sunflower oil can weaken the rich olive flavor of the olive oil, and the slight nutty flavor of the olive oil can enrich the taste level and avoid the "flatness" of single oil; the vegetable oil is optimized in terms of fatty acid composition, oxidation stability and taste texture, which can realize the health positioning of "low-fat" and make up for the shortcomings of single vegetable oil in stability, taste or nutrition.

[0031] The present application adds phytosterol esters in the low-fat artificial cream, the phytosterol esters form micelles by combining with bile acids in the intestinal tract, occupy the binding sites of cholesterol, make cholesterol discharge out of the body; the phytosterol esters can down-regulate the activity of reductase in the liver, reduce endogenous cholesterol synthesis; by increasing the uptake and transport of high-density lipoprotein to cholesterol, accelerate the metabolic clearance of cholesterol; when the phytosterol esters are compounded with antioxidants such as vitamin E and tea polyphenols, the oxidation of oil and fat can be delayed through free radical scavenging and metal ion chelation.

[0032] The present application does not specially limit the specific type of the phytosterol esters, which can be well known to those skilled in the art.

[0033] The present application adds thickening agent in the low-fat artificial cream, the thickening agent comprises gellan gum and guar gum, the gellan gum can form a heat-reversible gel at a lower concentration, the molecular chain is crosslinked to form a rigid network through hydrogen bond and ionic bond, which gives the cream structural support, the guar gum fills the network gap by high viscosity, enhances the continuity of the system, after the two are compounded, the stable sol state can still be maintained, the problem of ion sensitivity when using gellan gum alone is solved; and the thermal stability of gellan gum and the shear resistance of guar gum ensure the stability of the product performance in the process of pasteurization, homogenization and other processes; the zero-calorie property of gellan gum and the dietary fiber property of guar gum can also meet the needs of consumers for low-sugar and low-fat foods.

[0034] The present application does not specially limit the specific type of the gellan gum and the guar gum, which can be well known to those skilled in the art, in the embodiments of the present application, the gellan gum is all high-acyl gellan gum; the guar gum is all natural guar gum.

[0035] The present application adds a composite emulsifier in the low-fat artificial cream, the composite emulsifier comprises monoglyceride, sucrose ester and sorbitan fatty acid ester, the monoglyceride enhances the foam elasticity by interacting with protein, the sucrose ester promotes bubble nucleation, and the sorbitan fatty acid ester stabilizes the bubble interface; the mixed and compounded emulsifier constructs a stable emulsion structure through synergistic effect, effectively solving the problem of stability decline caused by low-fat; the composite system forms a multilayer adsorption film on the surface of fat globules, reduces the interfacial tension, prevents fat globule coalescence and whey separation; and in the whipped cream, the synergistic effect is particularly significant in the low-fat system, when the fat content is reduced, the foaming performance similar to high-fat products can still be maintained.

[0036] The present application does not specially limit the specific type of the monoglyceride, sucrose ester and sorbitan fatty acid ester, which can be well known to those skilled in the art, in the embodiments of the present application, the monoglyceride is distilled palmitic acid monoglyceride, the sucrose ester is sucrose stearate, and the sorbitan fatty acid ester is sorbitan stearate.

[0037] The present application adds an antioxidant in the low-fat artificial cream, the antioxidant comprises tea polyphenol and vitamin E, through synergistic free radical scavenging, inhibiting lipid peroxidation and regenerating antioxidant activity, effectively solve the problem of oxidation stability decline caused by low-fat; tea polyphenol inhibits the ability of catalyzing lipid peroxidation through complexation reaction, at the same time, tea polyphenol can inhibit the activity of oxidase such as xanthine oxidase and lipoxygenase, reduce the generation of free radicals, and vitamin E protects the enzyme structure integrity by combining with membrane phospholipid, enhances its stability.

[0038] The present application adds a flavoring agent in the low-fat artificial cream, the flavoring agent comprises natural butter flavor and vanilla flavor, through aroma complementation and synergistic effect, effectively make up the flavor loss caused by fat reduction, at the same time, give the product multi-level sensory experience; after compounding, the front note presents fresh milk fragrance, the middle note highlights the rich butter fragrance, and the tail note has long-lasting focus fragrance, forming a three-dimensional aroma structure.

[0039] The present application does not specially limit the specific types of the natural butter flavor and the vanilla flavor, which can be known by those skilled in the art.

[0040] The present application adds a pH regulator in the low-fat artificial cream, the pH regulator comprises sodium citrate and sodium dihydrogen phosphate, the compounding of sodium citrate and sodium dihydrogen phosphate can construct a wide range of buffer system, realize precise control in a lower pH range, can effectively inhibit fat globule aggregation and protein denaturation, solve the problem of easy stratification of low-fat cream; wherein sodium citrate destroys casein micelle structure through chelation reaction, promotes protein hydration, and improves emulsification stability.

[0041] In the present application, the preparation method of the low-fat artificial cream comprises the following steps: (1) heat the vegetable fat, add phytosterol ester and composite emulsifier, stir to dissolve, and obtain an oil phase mixture; (2) heat the water, add thickening agent, stir to completely dissolve, then cool, add antioxidant, pH regulator and flavoring agent, stir uniformly, and obtain an aqueous phase mixture; (3) slowly add the oil phase mixture into the aqueous phase mixture, stir while adding, and obtain a mixed emulsion; (4) perform 2 times of homogenization treatment on the mixed emulsion; (5) cool the homogenized emulsion, then transfer to a constant temperature environment for aging, and obtain the low-fat artificial cream.

[0042] In the present application, the heating of the plant oil in step (1) is preferably 50-60℃, further preferably 55-60℃; the parameters of the stirring are preferably: stirring speed 800-1000r / min, stirring time 5-8min, further preferably stirring speed 900-1000r / min, stirring time 6-8min.

[0043] In the present application, the heating of the water in step (2) is preferably 70-80℃, further preferably 75-80℃; the cooling is preferably to 40-50℃, further preferably 45-50℃.

[0044] In the present application, the stirring speed of the stirring to dissolution in step (2) is preferably 600-800r / min, further preferably 700-800r / min; the stirring time is preferably 8-10min, further preferably 9-10min.

[0045] In the present application, the pH regulator is added when preparing the water phase mixture, which is mixed with the thickening agent, antioxidant and flavoring agent in the water phase, ensuring that its effect is fully exerted and the subsequent process is carried out smoothly.

[0046] In the present application, the stirring parameters in step (3) are preferably: stirring speed 2000-2500r / min, further preferably 2250-2500r / min; stirring time 15-20min, further preferably 17-20min.

[0047] In the present application, the two homogenization treatments in step (4) are the first homogenization treatment and the second homogenization treatment; the first homogenization treatment pressure is 25MPa, and the second homogenization treatment pressure is 20MPa; the homogenization temperature is 50-60℃.

[0048] In the present application, the cooling in step (5) is gradient cooling, first cooled to 15℃ at a speed of 5℃ / min, and then preferably cooled to 0-5℃ at a speed of 2℃ / min, further preferably 1-3℃; the constant temperature environment temperature is preferably 2-8℃, further preferably 5-8℃; the relative humidity of the maturation is preferably 50%-60%, further preferably 55%-60%.

[0049] The medium speed stirring in step (1) of the present application, which is to dissolve the phytosterol ester and the complex emulsifier into the heated plant oil, can ensure uniform dispersion and sufficient dissolution of the solid components, avoid local high concentration or caking, and at the same time, will not cause excessive oxidation of the oil or introduce too much air due to too high speed, affecting the stability of the oil phase.

[0050] The low-speed stirring used in step (2) of the present application is used for dissolving the thickening agent in the water phase and mixing the subsequent antioxidant and flavoring agent. The thickening agent mixed with the gellan gum and guar gum needs to be fully swollen in water. The low-speed stirring can avoid excessive shear force from damaging the molecular structure of the thickening agent, and ensure the thickening and stabilizing effects of the thickening agent. At the same time, the low-speed stirring can reduce the introduction of air bubbles, avoid the stability problems caused by air bubbles in the subsequent emulsion, and is sufficient to uniformly disperse the antioxidant and flavoring agent in the water phase.

[0051] The high-speed stirring used in step (3) of the present application is the emulsification process of the oil phase and the water phase. The high-speed stirring needs to provide strong shear force to disperse the oil phase into small oil droplets and uniformly distribute the oil droplets in the water phase, so as to form a stable oil-in-water emulsion. The high-speed stirring can effectively break the surface tension of the oil phase, reduce the aggregation of the oil droplets, ensure that the oil droplets are small in size and uniformly distributed, lay a foundation for the subsequent homogenization treatment, and finally improve the texture uniformity and storage stability of the artificial butter.

[0052] In the present application, different stirring speeds are set to match the core requirements of each step, i.e., dissolution and dispersion, structure protection, and emulsification and refinement. Through precise control of shear force and mixing efficiency, the stability of the materials in each stage and the quality of the final product are ensured.

[0053] In the present application, if not otherwise specified, the required raw materials are commercially available goods well known to those skilled in the art.

[0054] The technical solutions provided by the present application will be described in detail below in conjunction with the examples, but they should not be understood as limiting the scope of protection of the present application.

[0055] Example 1 Raw material components: Plant oil 18 parts (olive oil 4.5 parts, corn oil 9 parts, sunflower oil 4.5 parts), phytosterol ester 4 parts, composite emulsifier 4 parts (monoglyceride 2 parts, sucrose ester 1 part, sorbitan fatty acid ester 1 part), water 42 parts, thickening agent 1.5 parts (gellan gum 0.375 parts, guar gum 1.125 parts), antioxidant 0.09 parts (tea polyphenol 0.03 parts, vitamin E 0.06 parts), flavoring agent 0.9 parts (natural butter flavor 0.6 parts, vanilla flavor 0.3 parts), pH regulator 0.15 parts (sodium citrate 0.075 parts, sodium dihydrogen phosphate 0.075 parts).

[0056] Preparation steps: (1) Heat the plant oil to 55℃, add the phytosterol ester and the composite emulsifier, and stir at 900 r / min for 6 min until the dissolution, to obtain an oil phase mixture; (2) Heat water to 75℃, add thickening agent, stir at 700 r / min for 9 min until completely dissolved, then cool to 45℃, add antioxidant and flavoring agent, continue to stir for 9 min until evenly stirred to obtain water phase mixture; (3) Slowly add oil phase mixture into water phase mixture while stirring, stir at 2250 r / min for 18 min to obtain mixed emulsion; (4) Homogenize the mixed emulsion at 55℃ in two steps, the first homogenization pressure is 25 MPa, and the second homogenization pressure is 20 MPa; (5) Cool the homogenized emulsion, first at a rate of 5℃ / min to 15℃, then at a rate of 2℃ / min to 1℃, then transfer to a constant temperature 5℃ environment with relative humidity of 55% for aging for 24 h, to obtain low-fat artificial cream.

[0057] Product performance: Fat content 28%, smooth and delicate taste, rich cream flavor; under the condition of having been opened, store at room temperature for 10-14 days without separation, uniform texture, store at low temperature for 1-2 months without oxidation odor, under unopened condition, shelf life at room temperature can reach 12-15 months (shortened to 9-12 months in summer), refrigerated for 18-24 months.

[0058] Example 2 Raw material components: Plant oil 15 parts (olive oil 3.75 parts, corn oil 7.5 parts, sunflower oil 3.75 parts), phytosterol ester 3 parts, complex emulsifier 3 parts (monoglyceride 1.5 parts, sucrose ester 0.75 parts, sorbitan fatty acid ester 0.75 parts), water 40 parts, thickening agent 1 part (gellan gum 0.25 parts, guar gum 0.75 parts), antioxidant 0.09 parts (tea polyphenol 0.03 parts, vitamin E 0.06 parts), flavoring agent 0.5 parts (natural butter flavor 0.375 parts, vanilla flavor 0.125 parts), pH regulator 0.1 parts (sodium citrate 0.05 parts, sodium dihydrogen phosphate 0.05 parts).

[0059] Preparation steps: (1) Heat plant oil to 58℃, add phytosterol ester and complex emulsifier, stir at 950 r / min for 5 min until dissolved to obtain oil phase mixture; (2) Heat water to 78℃, add thickening agent, stir at 750 r / min for 9 min until completely dissolved, then cool to 48℃, add antioxidant and flavoring agent, continue to stir for 9 min until evenly stirred to obtain water phase mixture; (3) slowly add the oil phase mixture into the water phase mixture while stirring, and stir at 2400 r / min for 19 min to obtain a mixed emulsion; (4) perform two-step homogenization on the mixed emulsion at 50°C, the first homogenization pressure is 25 MPa, and the second homogenization pressure is 20 MPa; (5) perform cooling treatment on the homogenized emulsion, first cool to 15°C at a rate of 5°C / min, then cool to 2°C at a rate of 2°C / min, and then transfer to a constant-temperature 7°C environment with a relative humidity of 58% for maturation for 24 h, thereby obtaining the low-fat artificial cream.

[0060] Product performance: The fat content is 25%, the taste is delicate, and the butter flavor is moderate; under the condition of having been opened, the product is stable in quality without separation, flavor attenuation, water leakage, and odor for 10-14 days at room temperature, 1-2 months at low temperature, 12-15 months at room temperature without opening (reduced to 9-12 months in summer), and 18-24 months under cold storage.

[0061] Example 3 Raw material components: Vegetable fat 12 parts (olive oil 3 parts, corn oil 6 parts, and sunflower oil 3 parts), phytosterol ester 2 parts, composite emulsifier 4 parts (monoglyceride 2 parts, sucrose ester 1 part, and sorbitan fatty acid ester 1 part), water 35 parts, thickening agent 1 part (gellan gum 0.25 part and guar gum 0.75 part), antioxidant 0.06 part (tea polyphenol 0.02 part and vitamin E 0.04 part), flavoring agent 0.6 part (natural butter flavoring 0.4 part and vanilla flavoring 0.2 part), and pH regulator 0.1 part (sodium citrate 0.05 part and sodium dihydrogen phosphate 0.05 part).

[0062] Preparation steps: (1) heat the vegetable fat to 60°C, add the phytosterol ester and the composite emulsifier, and stir at 1000 r / min for 8 min until dissolved to obtain an oil phase mixture; (2) heat the water to 80°C, add the thickening agent, and stir at 800 r / min for 10 min until completely dissolved, then cool to 50°C, add the antioxidant and the flavoring agent, and continue to stir for 5 min until evenly stirred to obtain a water phase mixture; (3) slowly add the oil phase mixture into the water phase mixture while stirring, and stir at 2500 r / min for 20 min to obtain a mixed emulsion; (4) perform two-step homogenization on the mixed emulsion at 60°C, the first homogenization pressure is 25 MPa, and the second homogenization pressure is 20 MPa; (5) The homogenized emulsion is cooled, first at a rate of 5°C / min to 15°C, then at a rate of 2°C / min to 3°C, and then transferred to a constant-temperature 8°C environment with a relative humidity of 60% for maturation for 24 h, to obtain the low-fat artificial cream.

[0063] Product performance: The fat content is 23%, the taste is rich and smooth, and the butter flavor is prominent; under the condition of having been opened, it is stored at room temperature for 10-14 days without separation, and stored at low temperature for 1-2 months without quality deterioration; under the condition of not having been opened, the shelf life at room temperature can reach 12-15 months (shortened to 9-12 months in summer), and the shelf life under refrigeration can reach 18-24 months.

[0064] Example 4 Raw material components: Vegetable fat 12 parts (olive oil 3 parts, corn oil 6 parts, sunflower oil 3 parts), phytosterol ester 2 parts, composite emulsifier 3 parts (monoglyceride 1.5 parts, sucrose ester 0.75 parts, sorbitan fatty acid ester 0.75 parts), water 42 parts, thickening agent 1.5 parts (gellan gum 0.375 parts, guar gum 1.125 parts), antioxidant 0.09 parts (tea polyphenol 0.03 parts, vitamin E 0.06 parts), flavoring agent 0.9 parts (natural butter flavor 0.6 parts, vanilla flavor 0.3 parts), pH regulator 0.15 parts (sodium citrate 0.075 parts, sodium dihydrogen phosphate 0.075 parts).

[0065] Preparation steps: (1) Heat the vegetable fat to 55°C, add the phytosterol ester and the composite emulsifier, and stir at 900 r / min for 6 min until dissolved to obtain an oil phase mixture; (2) Heat the water to 75°C, add the thickening agent, and stir at 700 r / min for 9 min until completely dissolved, then cool to 45°C, add the antioxidant and the flavoring agent, and continue to stir for 9 min until evenly stirred to obtain an aqueous phase mixture; (3) Slowly add the oil phase mixture to the aqueous phase mixture while stirring, and stir at 2250 r / min for 18 min to obtain a mixed emulsion; (4) Homogenize the mixed emulsion at 55°C in two steps, the first homogenization pressure is 25 MPa, and the second homogenization pressure is 20 MPa; (5) The homogenized emulsion is cooled, first at a rate of 5°C / min to 15°C, then at a rate of 2°C / min to 1°C, and then transferred to a constant-temperature 5°C environment with a relative humidity of 55% for maturation for 24 h, to obtain the low-fat artificial cream.

[0066] Product performance: The fat content is 20%, the taste is smooth, and the product has rich cream flavor; under the condition of being opened, it can be stored for 10-14 days at normal temperature without stratification and uniform texture, and can be stored for 1-2 months at low temperature without oxidation odor; under the condition of not being opened, the shelf life can reach 12-15 months at normal temperature (shortened to 9-12 months in summer), and can reach 18-24 months under cold storage.

[0067] In conclusion, the artificial cream prepared by optimizing the formula and process is low in fat, good in taste, high in stability, long in shelf life, and suitable for large-scale production and wide application.

[0068] The above examples are only preferred embodiments of the present application, and are not intended to limit the present application, and the protection scope of the present application is determined by the appended claims.

[0069] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit it, and although the present application has been described in detail with reference to the above examples, those skilled in the art should understand that: the specific embodiments of the present application can still be modified or replaced by the equivalent, without departing from the spirit and scope of the present application, any modification or equivalent replacement should be covered in the protection scope of the claims of the present application.

Claims

1. A low-fat margarine, characterized in that, The components include the following parts by mass: 12-20 parts vegetable oil, 2-5 parts phytosterol esters, 3-5 parts compound emulsifier, 35-45 parts water, 1-2 parts thickener, 0.06-0.12 parts antioxidant, 0.5-1 part flavoring agent, and 0.1-0.2 parts pH adjuster.

2. The low-fat margarine according to claim 1, characterized in that, The composite emulsifier is obtained by mixing 1.5-2.5 parts of monoglyceride, 0.75-1.25 parts of sucrose ester, and 0.75-1.25 parts of sorbitan fatty acid ester; the thickener is obtained by mixing 0.25-0.5 parts of gellan gum and 0.75-1.5 parts of guar gum; the antioxidant is obtained by mixing 0.02-0.04 parts of tea polyphenols and 0.04-0.08 parts of vitamin E; the flavoring agent is obtained by mixing 0.33-0.67 parts of natural butter flavoring and 0.17-0.33 parts of vanilla flavoring; and the pH adjuster is obtained by mixing 0.05-0.1 parts of sodium citrate and 0.05-0.1 parts of sodium dihydrogen phosphate.

3. The low-fat margarine according to claim 1, characterized in that, The vegetable oil is a mixture of 3-5 parts olive oil, 6-10 parts corn oil and 3-5 parts sunflower seed oil.

4. A method for preparing low-fat margarine according to any one of claims 1-3, characterized in that, Includes the following steps: (1) Heat the vegetable oil, add phytosterol esters and composite emulsifier, stir until dissolved, and obtain an oil phase mixture; (2) Heat the water, add the thickener, stir until completely dissolved, then cool down, add the antioxidant, pH adjuster and flavoring agent, stir evenly to obtain an aqueous mixture; (3) Slowly add the oil phase mixture to the aqueous phase mixture while stirring to obtain a mixed emulsion; (4) The mixed emulsion is homogenized twice; (5) Cool the homogenized emulsion and then transfer it to a constant temperature environment for maturation to obtain low-fat margarine.

5. The method for preparing low-fat margarine according to claim 4, characterized in that, The heating of the vegetable oil in step (1) is to heat it to 50-60℃, and the stirring parameters are: stirring speed 800-1000r / min and stirring time 5-8min.

6. The method for preparing low-fat margarine according to claim 4, characterized in that, In step (2), heating the water means heating it to 70-80°C; cooling it means cooling it to 40-50°C.

7. The method for preparing low-fat margarine according to claim 4, characterized in that, The stirring parameters mentioned in step (2) are: stirring speed 600-800 r / min and stirring time 8-10 min.

8. The method for preparing low-fat margarine according to claim 4, characterized in that, The stirring parameters mentioned in step (3) are a stirring speed of 2000-2500 r / min and a stirring time of 15-20 min.

9. The method for preparing low-fat margarine according to claim 4, characterized in that, The two homogenization processes in step (4) are the first homogenization process and the second homogenization process; the pressure of the first homogenization process is 25 MPa, and the pressure of the second homogenization process is 20 MPa; the homogenization temperature is 50-60℃.

10. The method for preparing low-fat margarine according to claim 4, characterized in that, The cooling in step (5) is gradient cooling, first cooling to 15°C at a rate of 5°C / min, and then cooling to 0-5°C at a rate of 2°C / min; the constant temperature environment temperature is 2-8°C; the relative humidity of the curing is 50%-60%.