An artificial cream and its preparation method and application

Abstract

The application relates to the technical field of edible oil processing, and discloses a margarine as well as a preparation method and application thereof.The raw material components of the margarine include liquid vegetable fat, solid vegetable fat, rice powder particles, salt and deionized water; the liquid vegetable fat is composed of soybean oil, linseed oil, sunflower seed oil and rapeseed oil in a weight ratio of (42-60):(5-15):(3-10):(3-8); the particle size of the rice powder particles is 25-70 microns; and the margarine does not contain a chemical emulsifier.The margarine has excellent system stability, and the normal-temperature storage stability is up to 90 days or more; after being stored at 4 DEG C for 7 days, the margarine can still recover good texture, and the technical problems of traditional margarine, such as dependence on a chemical emulsifier, high nanometer processing cost and poor plant powder stability, are effectively solved.

Description

Technical Field

[0001] This application relates to the field of edible oil processing technology, and in particular to a margarine, its preparation method, and its application. Background Technology

[0002] In the edible oil processing industry, margarine is a core ingredient in bread, pastry, and spreads, and its emulsification and stabilization system directly determines the product's storage and taste. With the improvement of people's living standards and the continuous enhancement of food quality requirements, the application range of margarine is becoming increasingly wide, covering many fields such as baked goods and spreads. It not only simulates the flavor and texture of natural butter but also reduces production costs to a certain extent, making it highly popular.

[0003] In the traditional preparation of margarine, chemical emulsifiers such as mono- and diglycerides, sucrose esters, and polyglycerol fatty acid esters are often used to ensure the stability of the emulsion system. However, these are not natural enough, and some people have allergies and health concerns. In recent years, the technology of stabilizing emulsions with plant particles has gradually attracted attention. Commonly used nano-sized plant particles include nano-starch and nano-cellulose. However, most plant particles require high-energy grinding and high-pressure homogenization equipment to achieve nano-sizing, resulting in high energy consumption and cost. In addition, there have been attempts to use plant powders such as wheat, cassava, and soybean to stabilize water-in-oil emulsion systems for margarine. However, these methods have problems such as wheat flour easily gelatinizing and becoming sticky, cassava flour having excessive gel strength and becoming hard, and soybean flour having a beany taste and being prone to separation. All of these are difficult to stabilize water-in-oil margarine in the long term. Summary of the Invention

[0004] To at least overcome one of the problems existing in the prior art, one objective of this invention is to provide a margarine comprising liquid vegetable oil, solid vegetable oil, rice powder particles, salt, and deionized water. The liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower oil, and rapeseed oil in a weight ratio of (42-60):(5-15):(3-10):(3-8). The rice powder particles have a particle size of 25-70 μm, and the margarine does not contain chemical emulsifiers. By using rice powder particles to form a spatial barrier layer at the oil-water interface to replace traditional chemical emulsifiers, and in conjunction with a specific blend of liquid and solid vegetable oils, the margarine of this application achieves a pure and harmonious flavor without the addition of chemical emulsifiers or nano-processing, while also exhibiting excellent system stability, remaining undivided and free of precipitation during long-term storage. A second objective of this invention is to provide a method for preparing the margarine. A third objective of this invention is to provide the application of the margarine in baked goods and spreadable foods.

[0005] Therefore, the present invention adopts the following technical solution: A first aspect of the present invention provides a margarine, the raw material components of which include: liquid vegetable oil, solid vegetable oil, rice powder particles, salt and deionized water; The liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower seed oil and rapeseed oil in a weight ratio of (42~60):(5~15):(3~10):(3~8); The particle size of the rice powder is 25~70μm; The margarine does not contain chemical emulsifiers.

[0006] In the raw material components of the applicant's artificial butter, rice powder particles replace traditional chemical emulsifiers such as monoglycerides and sucrose esters, achieving zero chemical emulsifier addition and avoiding health concerns associated with chemical emulsifiers. The rice powder, with a particle size of 25-70 μm, possesses suitable lipophilicity, moderate water absorption, and excellent interfacial affinity in an oil-in-water system. It can effectively adsorb at the oil-water interface to form a spatial barrier layer, avoiding the problems of excessively small particle size leading to water absorption and gelatinization or agglomeration, and excessively large particle size leading to incomplete interfacial coverage and easy particle sedimentation. Furthermore, the synergistic effect of various components, including liquid and solid vegetable oils blended from soybean oil, flaxseed oil, sunflower seed oil, and rapeseed oil in specific proportions, allows the applicant's artificial butter to achieve a pure and harmonious flavor without the addition of chemical emulsifiers or nano-processing, while also exhibiting excellent system stability, remaining undivided and free of precipitation during long-term storage.

[0007] Preferably, the liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower seed oil, and rapeseed oil in a weight ratio of (45~60):(10~15):(3~10):(3~8). More preferably, the liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower seed oil, and rapeseed oil in a weight ratio of (50~60):(12~15):(3~10):(3~8).

[0008] Preferably, the solid vegetable oil is selected from at least one of palm oil, coconut oil, and hydrogenated vegetable oil. More preferably, the solid vegetable oil is selected from palm oil and coconut oil. Even more preferably, the weight ratio of palm oil to coconut oil in the solid vegetable oil is (2~5):(2.5~3).

[0009] Preferably, the solid vegetable oil has a melting point of 23~40℃. More preferably, the solid vegetable oil has a melting point of 23~35℃.

[0010] Among liquid vegetable oils, soybean oil, as the main component, has excellent lubrication and spreadability, which helps to evenly disperse rice powder particles and prevent localized agglomeration. Flaxseed oil is rich in α-linolenic acid, an unsaturated fatty acid, and has strong antioxidant properties, which helps to extend shelf life. Sunflower seed oil has a light texture, which can improve the smoothness of application. Rapeseed oil has moderate surface tension, which can help rice powder particles spread evenly in the oil phase, further enhancing the long-term stability of the emulsion. Solid vegetable oils mainly provide hardness and structural support. Palm oil, rich in palmitic acid and oleic acid, can interfere with the crystallization process of lauric acid and myristic acid, rich in coconut oil, to form a finer and more uniform crystal network, which helps to improve the texture and smoothness of margarine. Secondly, coconut oil has high hardness and palm oil has moderate hardness. When the two are combined in this specific ratio, they provide sufficient hardness to maintain the product's shape without being too hard and affecting spreadability, so that the product still has good spreadability at refrigeration temperature.

[0011] Preferably, the method for preparing the rice powder particles includes the following steps: soaking rice raw materials at 15~25℃ and draining the water, then pulverizing, drying and sieving to obtain rice powder particles with a particle size of 25~70μm.

[0012] In the preparation method of rice powder granules, the soaking treatment before pulverization softens the rice granules by absorbing water, which significantly reduces the energy consumption and pulverization time of ultrafine pulverization. The soaking temperature of 15~25℃ is lower than the starch gelatinization temperature, which helps to ensure that the rice raw material only absorbs water and does not gelatinize during the soaking process, avoiding the breakage of starch granules and the increase in viscosity, and ensuring the smooth progress of subsequent ultrafine pulverization and the uniformity of powder particles. Ultrafine pulverization efficiently pulverizes the rice raw material to a particle size of 25~70μm, with higher consistency in particle size, which helps to ensure the uniform adsorption of rice powder particles in each batch at the oil-water interface, thereby ensuring the stability of margarine.

[0013] Preferably, in the raw materials of the margarine, the weight ratio of liquid vegetable oil, solid vegetable oil and rice powder particles is (65~80):(10~20):(3~10).

[0014] Preferably, in the raw materials of the margarine, the weight ratio of liquid vegetable oil, solid vegetable oil, rice powder particles, and salt is (65~80):(10~20):(3~10):(0.5~1.7).

[0015] Preferably, the weight ratio of liquid vegetable oil, solid vegetable oil, rice powder particles, salt, and deionized water in the raw materials of the margarine is (65~80):(10~20):(3~10):(0.5~1.7):(15~25).

[0016] In the above technical solution, 65-80 parts of liquid vegetable oil helps to improve the smoothness of application, 10-20 parts of solid vegetable oil provides shaping and support, 3-10 parts of rice powder particles are adsorbed at the oil-water interface to form an interfacial film, achieving high efficiency and stability of the water-in-oil system with liquid and solid vegetable oils, without a rough powdery feel; 0.5-1.7 parts of salt adjusts the greasiness and assists in the dispersion of powder, and 15-25 parts of deionized water form a uniformly dispersed aqueous phase; the components work synergistically to give the applicant's artificial butter both long-term storage stability and excellent taste.

[0017] A second aspect of the present invention provides a method for preparing margarine according to the first aspect of the present invention, comprising the following steps: S1. Mix rice powder granules, salt, and deionized water, disperse by shearing, heat to 65~85℃ and stir, cool to 45~60℃ to obtain an aqueous phase; S2. Mix liquid vegetable oil and solid vegetable oil, heat to 55~70℃ and melt to obtain the oil phase; S3. Maintain the oil phase temperature at 55~65℃, and add the aqueous phase to the oil phase while stirring. After shear emulsification, a water-in-oil primary emulsion is formed. S4. Quickly cool and knead to 0~4℃, let stand and mature to obtain the margarine.

[0018] Preferably, in step S3, the rotation speed of the shear emulsification is 5000~12000 rpm, and the shear emulsification time is 2~8 min. More preferably, in step S3, the rotation speed of the shear emulsification is 7000~12000 rpm, and the shear emulsification time is 2~8 min.

[0019] Preferably, in step S4, the resting and ripening time is 48-72 hours. More preferably, in step S4, the resting and ripening time is 55-72 hours.

[0020] In this preparation method, step S1 involves mixing rice powder particles, salt, and deionized water, then shearing and dispersing the mixture while controlling the temperature. Moderate heating and stirring at 65-85°C promotes the rice powder particles to fully absorb water and swell, exposing more active groups. This significantly improves the hydrophilic-lipophilic balance of the powder, enhances the subsequent oil-water interface adsorption stability, and avoids the defects of rice powder agglomeration and sedimentation, and easy emulsion demulsification and stratification caused by direct mixing of dry powders. Cooling to 45-60°C avoids the large temperature difference generated by mixing the high-temperature aqueous and oil phases. Step S2 involves separately heating and melting the liquid and solid vegetable oils to eliminate localized high-melting-point crystalline particles within the oils, ensuring... The oil phase is uniform and continuous; in step S3, the water phase is slowly added and sheared and emulsified at a constant temperature of 55~65℃. The constant temperature environment reduces the instantaneous demulsification caused by thermal shock. Shearing at 5000~12000rpm for 2~8min can shear the water phase into small and uniform micro water droplets, allowing the rice powder particles to fully adsorb and coat the surface of the water droplets to form a physical barrier layer; after emulsification in step S4, the mixture is rapidly cooled and kneaded to 0~4℃. The low temperature quickly locks in the uniform dispersion structure of oil and water, inhibiting the aggregation and merging of water droplets. After 48~72h of low-temperature static maturation, the resulting margarine is relatively stable for long-term storage, does not separate, and has a smooth texture.

[0021] A third aspect of this application provides the use of margarine in baked goods and spreadable foods, wherein the margarine is the margarine described above, or is prepared by the preparation method described above.

[0022] Compared with the prior art, the present invention has at least the following beneficial effects: 1) The applicant's artificial butter is made by blending liquid vegetable oil, solid vegetable oil, rice powder particles, salt and deionized water in a specific ratio. In particular, the liquid vegetable oil is blended with soybean oil, flaxseed oil, sunflower seed oil and rapeseed oil in a weight ratio of (42~60):(5~15):(3~10):(3~8). The rice powder particles with a particle size of 25~70μm work synergistically to make the applicant's artificial butter have excellent system stability without the addition of chemical emulsifiers. There is no layering or demulsification after centrifugation. It has a room temperature storage stability of more than 90 days and can still recover good texture after being refrigerated at 4℃ for 7 days. This effectively solves the technical problems of traditional artificial butter, such as reliance on chemical emulsifiers, high cost of nano-processing and poor stability of plant powder.

[0023] 2) Rice powder particles are prepared by soaking, ultra-fine grinding, drying and sieving to obtain rice powder particles with a particle size of 25~70μm. The particle size consistency is higher, which helps to ensure the uniform adsorption of rice powder particles at the oil-water interface in each batch, thereby ensuring the stability of margarine.

[0024] 3) The applicant's method for preparing artificial butter involves steps of aqueous phase preparation, oil phase preparation, shear emulsification, and rapid cooling and kneading. In the aqueous phase preparation, the rice powder particles are fully swelled by absorbing water and exposing more active groups, which enhances the subsequent adsorption stability of the oil-water interface. The oil and water phases are emulsified under similar temperature conditions to avoid emulsification instability caused by excessive temperature difference. After emulsification, the mixture is rapidly cooled and kneaded to 0~4℃ to stabilize the uniform dispersion structure of the oil and water. After standing for 48~72 hours, the artificial butter is relatively stable for long-term storage, does not separate, and has a smooth texture. Attached Figure Description

[0025] Figure 1 This is a before-and-after comparison of the margarine from Comparative Example 1, Example 1, Example 2, Example 3, and Comparative Example 2 (corresponding to rice powder particle sizes of 10μm, 25μm, 53μm, 70μm, and 150μm, respectively) after being kept at a constant temperature in the dark at 25°C for 30 days.

[0026] Figure 2 The images show the before and after comparisons of the margarine from Examples 1, 3, 4, and 5 of this application (which correspond to rice powder particles, wheat powder particles, cassava powder particles, and soybean powder particles with a particle size of 53 μm, respectively) after being kept at a constant temperature and protected from light for 30 days. Detailed Implementation

[0027] The present invention will be further described in detail below through specific embodiments, comparative examples and tables, but is not limited to all the discussions and data.

[0028] The raw materials for margarine include soybean oil from Yihai Kerry Arawana Grain & Oil Food Co., Ltd., refined grade 1; flaxseed oil from Shanghai Dinghe Biotechnology Co., Ltd., cold-pressed grade 1; sunflower seed oil from COFCO Fortune Food Marketing Co., Ltd., pressed grade 1; rapeseed oil from COFCO Fortune Food Marketing Co., Ltd., pressed grade 1; palm oil from Shandong Zhengxing New Materials Co., Ltd., food grade, 24°C palm oil, melting point 24°C; and coconut oil from Yihai Kerry Arawana Grain & Oil Food Co., Ltd., food grade, melting point 23°C.

[0029] Preparation of rice powder particles, Example 1: The steps of a method for preparing rice powder granules are as follows: Edible indica rice was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The rice was then sieved through a vibrating screen to obtain rice powder particles with a particle size of 53μm.

[0030] Preparation Example 2: Rice Powder Granules The steps of a method for preparing rice powder granules are as follows: Edible indica rice was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The rice was then sieved through a vibrating screen to obtain rice powder particles with a particle size of 25μm.

[0031] Preparation of rice powder granules (Example 3): The steps of a method for preparing rice powder granules are as follows: Edible indica rice was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The rice was then sieved through a vibrating screen to obtain rice powder particles with a particle size of 70μm.

[0032] Preparation of rice powder particles for Comparative Example 1: The steps of a method for preparing rice powder granules are as follows: Edible indica rice was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The sample was then sieved through a vibrating screen to obtain rice powder particles with a particle size of 10μm.

[0033] Preparation of rice powder particles for Comparative Example 2: The steps of a method for preparing rice powder granules are as follows: Edible indica rice was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The rice was then sieved through a vibrating screen to obtain rice powder particles with a particle size of 150μm.

[0034] Preparation of wheat powder particles for Comparative Example 3: The steps of a method for preparing wheat powder granules are as follows: After soaking the hulled wheat at 18℃ for 4 hours, drain the water and then pulverize it in an ultra-micro pulverizer. After pulverization, dry it with hot air at 50℃ for 6 hours. Weigh the sample every 10 minutes until the weight of the sample is constant and then stop drying. After sieving with a vibrating screen, wheat powder particles with a particle size of 53μm are obtained.

[0035] Preparation of cassava powder particles for Comparative Example 4: The steps of a method for preparing cassava powder granules are as follows: Peeled cassava was soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-fine pulverizer. After pulverization, it was dried with hot air at 50℃ for 6 hours. The sample was weighed every 10 minutes until the weight of the sample was constant, and then the drying was stopped. The sample was then sieved through a vibrating screen to obtain cassava powder particles with a particle size of 53μm.

[0036] Preparation of soybean powder particles for Comparative Example 5: The steps of a method for preparing soybean powder granules are as follows: Soybeans were soaked at 18℃ for 4 hours, drained, and then pulverized in an ultra-micro pulverizer. After pulverization, they were dried with hot air at 50℃ for 6 hours. The samples were weighed every 10 minutes until the weight of the sample was constant. The drying process was then stopped. The samples were sieved through a vibrating screen to obtain soybean powder particles with a particle size of 53μm.

[0037] It is particularly important to emphasize that, unless otherwise specified, the raw materials, reagents, or devices used in this invention can all be obtained through conventional commercial channels. Unless otherwise specified, "parts" in this invention refers to parts by weight.

[0038] Examples of margarine: A type of margarine is prepared by the following steps: S1. Add 3-10 parts of rice powder granules, 0.5-1.7 parts of salt, and 15-25 parts of deionized water into a high-speed stirring and shearing kettle and mix. After shearing and dispersing, heat to 65-85℃ and stir, then cool to 45-60℃ to obtain an aqueous phase. S2. Add 65-80 parts of liquid vegetable oil and 10-20 parts of solid vegetable oil into an oil melting kettle, mix them, heat to 55-70℃ and melt them to obtain the oil phase; S3. Maintain the oil phase temperature at 55~65℃, and add the aqueous phase to the oil phase while stirring. After shear emulsification for 2~8 minutes at a speed of 5000~12000 rpm, a water-in-oil primary emulsion is formed. S4. The water-in-oil primary emulsion is conveyed to the rapid cooling kneading unit, rapidly cooled and kneaded to 0~4℃, and then discharged. It is then left to stand and mature at 0~4℃ for 48~72 hours to obtain the margarine.

[0039] Regarding step S1, in some specific embodiments, the method for preparing the rice powder particles includes the following steps: soaking rice raw materials at 15℃, 20℃, or 25℃, draining the water, then ultra-finely pulverizing, drying, and sieving to obtain rice powder particles with particle sizes of 25μm, 40μm, 53μm, 60μm, or 70μm. The heating and stirring temperature can be 65℃, 70℃, 75℃, or 85℃, and the temperature can be cooled to 45℃, 50℃, 55℃, or 60℃. The amount of rice powder particles can be 3 parts, 5 parts, 7 parts, or 10 parts; the amount of salt can be 0.5 parts, 0.8 parts, 1.3 parts, or 1.7 parts; and the amount of deionized water can be 15 parts, 20 parts, 23 parts, or 25 parts.

[0040] Regarding step S2, in some specific embodiments, the liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower oil, and rapeseed oil in a weight ratio of 42:5:6:4, 50:7:3:8, 50:10:3:8, 60:15:8:4, or 45:10:10:3. The solid vegetable oil can be selected from at least one of palm oil, coconut oil, and hydrogenated vegetable oil; wherein the solid vegetable oil is selected from palm oil and coconut oil, and the weight ratio of palm oil to coconut oil can be 2:3, 3:2.5, 5:3, or 4:3. The heating and melting temperature can be 55°C, 60°C, 65°C, or 70°C.

[0041] Regarding step S3, in some specific implementations, the oil phase temperature is maintained at 55°C, 60°C, 63°C or 65°C, the shear emulsification speed can be 5000 rpm, 6500 rpm, 8000 rpm, 9500 rpm or 12000 rpm, and the shear emulsification time can be 2 min, 5 min or 8 min.

[0042] Regarding step S4, in some specific implementations, the material is rapidly cooled and kneaded to 0°C, 2°C, or 4°C before being discharged, and then allowed to stand and mature at 0°C, 2°C, 3°C, or 4°C for 48h, 60h, 65h, or 72h, respectively. Example 1

[0043] A type of margarine is prepared by the following steps: S1. Add 7 parts of rice powder granules from Preparation Example 1, 0.8 parts of salt, and 20 parts of deionized water into a high-speed stirring and shearing reactor. Pre-shear and disperse at 3000 rpm for 3 min. Turn on the jacket hot water to raise the temperature to 75°C. Adjust the stirring speed to 500 rpm and stir continuously at a constant temperature for 10 min. Then, cool the water to lower the temperature to 50°C to obtain an aqueous phase. S2. Add 68 parts of liquid vegetable oil (including 50 parts of soybean oil, 7 parts of flaxseed oil, 3 parts of sunflower oil and 8 parts of rapeseed oil) and 11 parts of solid vegetable oil (including 6 parts of palm oil and 5 parts of coconut oil) into an oil melting kettle and mix. Heat to 60°C to melt, set the stirring speed to 110 rpm and stir for 8 minutes to obtain the oil phase. S3. Maintain the oil phase temperature at 55℃, and add the aqueous phase to the oil phase while stirring. After 6 minutes of shear emulsification at a speed of 7500 rpm, a water-in-oil primary emulsion is formed. S4. The water-in-oil primary emulsion is fed into the scraper heat exchanger of the quench machine, and food-grade ethylene glycol refrigerant at a temperature of -10℃ is introduced for circulating heat exchange to achieve rapid cooling. The scraper inside the cylinder continuously rotates to scrape off the crystallized material adhering to the cooling wall, so that the emulsion is rapidly cooled to 3℃. The cooled material is simultaneously fed into the kneading section for kneading and homogenization, and then sealed into food barrels and placed in a constant temperature cold storage at 2℃ for 60 hours to mature, thereby obtaining the margarine.

[0044] Example 2: A method for preparing margarine is the same as in Example 1, except that in Example 2, the rice powder particles from Preparation Example 1 in step S1 are replaced with rice powder particles from Preparation Example 2.

[0045] Example 3: A method for preparing margarine is the same as in Example 1, except that in step S1 of Example 3, the rice powder particles from Preparation Example 1 are replaced with rice powder particles from Preparation Example 3 in equal amounts.

[0046] Comparative Example 1: A method for preparing margarine is the same as in Example 1, except that in step S1 of Comparative Example 1, the rice powder particles from Example 1 are replaced with rice powder particles from Comparative Example 1.

[0047] Comparative Example 2: A method for preparing margarine is the same as in Example 1, except that in Comparative Example 2, the amount of rice powder particles in step S1 is replaced with the amount of rice powder particles in Comparative Example 2.

[0048] Comparative Example 3: A method for preparing margarine based on wheat powder particles is the same as in Example 1, except that in Comparative Example 3, the rice powder particles in Preparation Example 1 are replaced with wheat powder particles in Comparative Example 3 in step S1.

[0049] Comparative Example 4: A method for preparing margarine based on cassava powder particles is the same as in Example 1, except that in Comparative Example 4, the rice powder particles in preparation Example 1 are replaced with cassava powder particles in preparation Example 4 in step S1.

[0050] Comparative Example 5: A method for preparing margarine based on soybean powder particles is the same as in Example 1, except that in Comparative Example 5, the rice powder particles in Preparation Example 1 are replaced with soybean powder particles in Comparative Example 5 in step S1.

[0051] Comparative Example 6: A method for preparing margarine is the same as in Example 1, except that in step S2 of Comparative Example 6, 68 parts of liquid vegetable oil consist of 50 parts of soybean oil, 11.5 parts of sunflower seed oil and 6.5 parts of rapeseed oil.

[0052] Comparative Example 7: A method for preparing margarine is the same as in Example 1, except that in step S2 of Comparative Example 7, 11 parts of solid vegetable oil are palm oil.

[0053] Material performance testing: The margarines obtained in Examples 1-3 and Comparative Examples 1-7 were subjected to various performance tests, and the test methods are as follows: 1. Centrifugation stability: Take 10g of each margarine sample from each example and comparative example, place them in centrifuge tubes, and centrifuge at 4000rpm for 10min at a constant temperature of 25℃. After centrifugation, observe whether there is layering or demulsification.

[0054] 2. Stability of room temperature storage: Take 100g of each of the margarine samples of each example and comparative example, put them into transparent sealed food containers, and keep them at 25°C in the dark. The first observation was after 30 days, and then every 15 days thereafter. Record the number of days after each sample first showed any of the following phenomena: (1) oil separation on the surface; (2) water separation at the bottom; (3) layering phenomenon; (4) whether the texture has a grainy or sandy feel.

[0055] 3. Low-temperature refrigeration stability: Take 100g of each margarine sample from each example and comparative example, refrigerate at 4℃ for 7 days, take it out and restore it to 25℃, let it stand for 2 hours, and observe whether the sample shows hardening, clumping, oil-water separation or water exudation.

[0056] The test performance of the margarine in Examples 1-3 and Comparative Examples 1-7 is shown in Table 1 below:

[0057] The margarine in Examples 1-3 is prepared by a reasonable ratio of raw material components, including liquid vegetable oil, solid vegetable oil, rice powder particles, salt, and deionized water. In particular, the liquid vegetable oil is a blend of soybean oil, flaxseed oil, sunflower oil, and rapeseed oil in a specific ratio. The rice powder particles with a particle size of 25-70 μm adsorb at the oil-water interface to form a spatial barrier layer to replace traditional chemical emulsifiers. Combined with the preparation method of segmented temperature-controlled shear emulsification, rapid cooling kneading, and low-temperature static maturation, the prepared margarine has excellent emulsification stability. After centrifugation, there is no stratification or emulsion breaking. It has a room temperature storage stability of more than 90 days and can still recover good texture after being refrigerated at 4°C. This effectively solves the technical problems of traditional margarine, such as reliance on chemical emulsifiers, high cost of nano-processing, and poor stability of plant powder.

[0058] like Figure 1 As shown, the margarine prepared from rice powder particles with particle sizes of 25μm, 53μm, and 70μm (Examples 2, 1, and 3) maintained good emulsification stability after being kept at a constant temperature of 25℃ in the dark for 30 days, without stratification, oil separation, or water separation. In contrast, Comparative Example 1 (particle size 10μm) showed obvious oil separation on the surface, and Comparative Example 2 (particle size 150μm) showed severe stratification and a large amount of oil separation on the surface. This indicates that using rice powder particles with a particle size of 25~70μm is beneficial for maintaining the long-term stability of the margarine. Figure 2 As shown, the margarine prepared from rice powder particles with a particle size of 53 μm (Example 1) exhibited uniform texture and no oil-water separation after being kept at a constant temperature and protected from light at 25°C for 30 days. In contrast, Comparative Example 3 (wheat powder particles), Comparative Example 4 (cassava powder particles), and Comparative Example 5 (soybean powder particles) all showed varying degrees of oil separation. This indicates that rice powder particles have a significant advantage over other plant powders such as wheat, cassava, and soybean in stabilizing water-in-oil margarine.

[0059] Compared with Example 1, Comparative Example 1 was prepared using the same method, except that the amount of rice powder particles from Example 1 in step S1 was replaced with rice powder particles (10 μm in diameter) for Comparative Example 1. The results showed that Comparative Example 1 exhibited slight stratification after centrifugation, surface oil separation occurred after 30 days of storage at room temperature, and significant surface oil separation and a rough texture occurred after low-temperature refrigeration. This may be because the 10 μm rice powder particles have a very small particle size and a large specific surface area, making them prone to agglomeration during water absorption and swelling. This prevents uniform adsorption at the oil-water interface to form a continuous and complete interfacial film, leading to decreased emulsion stability.

[0060] Compared with Example 1, Comparative Example 2 was prepared using the same method, except that the rice powder particles from Example 1 in step S1 were replaced with rice powder particles (150 μm in diameter) from Comparative Example 2. The results showed that Comparative Example 2 exhibited significant stratification after centrifugation, severe stratification and extensive surface oil separation occurred after 30 days of storage at room temperature, and severe oil-water separation occurred after refrigeration. This may be because the 150 μm particles are too large, significantly reducing the number of particles per unit mass, making it impossible to completely cover the oil-water interface and form a continuous spatial barrier layer; simultaneously, the gravitational sedimentation tendency of large particles in the oil phase is enhanced, gradually detaching from the interface and settling to the bottom during long-term storage, thus failing to maintain long-term emulsification stability.

[0061] Compared with Example 1, Comparative Example 3 was prepared using the same method, except that in step S1, the rice powder particles from Example 1 were replaced with wheat powder particles. The results showed that Comparative Example 3 exhibited severe stratification after centrifugation. Severe stratification, with significant oil separation on the surface and water separation at the bottom, occurred after 30 days of storage at room temperature. Severe oil-water separation was observed after refrigeration. This may be because the starch composition and gluten protein adsorption behavior at the oil-water interface of wheat flour are drastically different from those of rice powder. Wheat starch readily absorbs excessive water and gelatinizes upon contact with water, forming a continuous aqueous gel structure that directly disrupts the basic structure of the water-in-oil emulsion, leading to the free aggregation and sedimentation of water droplets.

[0062] Compared with Example 1, Comparative Example 4 was prepared using the same method, except that in step S1, the rice powder particles from Example 1 were replaced with cassava powder particles. The results showed that Comparative Example 4 exhibited significant stratification after centrifugation, surface oil separation occurred after 30 days of storage at room temperature, and severe oil-water separation occurred after refrigeration. This may be because the cassava powder has excessively strong gel, forming a rigid gel film at the oil-water interface, which is prone to brittle fracture and makes it difficult to maintain the long-term stability of the water-in-oil system.

[0063] Compared with Example 1, Comparative Example 5 was prepared using the same method, except that in step S1, the rice powder particles from Example 1 were replaced with soybean powder particles. The results showed that Comparative Example 5 exhibited significant stratification after centrifugation, and after 45 days of storage at room temperature, slight oil separation and a beany odor appeared on the surface. Severe oil-water separation occurred after refrigeration. This may be because soybean powder contains high levels of protein and phospholipids, and its strong hydrophilicity makes it more prone to stabilizing oil-in-water emulsions than water-in-oil emulsions. Furthermore, soybean powder has high lipoxygenase activity, which easily produces a beany odor.

[0064] Compared with Example 1, Comparative Example 6 was prepared using the same method, except that in step S2, the 68 parts of liquid vegetable oil consisted of 50 parts soybean oil, 11.5 parts sunflower oil, and 6.5 parts rapeseed oil, excluding flaxseed oil. The results showed that Comparative Example 6 did not exhibit stratification or demulsification after centrifugation. Surface oil separation occurred after 60 days of storage at room temperature, and slight oil separation occurred after refrigeration. This may be because flaxseed oil is rich in polar lipid components such as α-linolenic acid. Removing these components alters the polarity of the oil phase, weakening the adsorption capacity of rice powder particles at the interface, reducing interfacial adsorption, and decreasing interfacial film toughness. Simultaneously, flaxseed oil has antioxidant properties; its removal weakens the antioxidant protection of unsaturated fatty acids in the system, and the polar byproducts generated by oil oxidation during long-term storage may further interfere with interfacial stability.

[0065] Compared with Example 1, Comparative Example 7 was prepared using the same method, except that in step S2 of Comparative Example 7, all 11 portions of solid vegetable oil were palm oil, excluding coconut oil. The results showed that Comparative Example 7 did not exhibit stratification or demulsification after centrifugation. However, after 60 days of storage at room temperature, surface oil separation occurred, and after refrigeration, it hardened and clumped, making it difficult to spread. This may be because the lauric acid and myristic acid abundant in coconut oil can interfere with the crystallization of palmitic acid. When palm oil is used alone, it crystallizes into coarse and hard oil crystals with excessive rigidity, causing the margarine to harden excessively at low temperatures, and even after heating, it cannot regain its delicate and soft texture. Simultaneously, the coarse and hard oil crystals provide uneven physical support to the oil-water interface, causing excessive stress and damage to the interfacial film in some areas, resulting in oil phase precipitation during centrifugation and later stages of storage at room temperature.

[0066] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description. Any obvious variations or modifications derived from the technical solutions of the present invention are still within the protection scope of the present invention.

Claims

1. A type of margarine, characterized in that, Its raw material components include: liquid vegetable oil, solid vegetable oil, rice powder particles, salt and deionized water; The liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower seed oil and rapeseed oil in a weight ratio of (42~60):(5~15):(3~10):(3~8); The particle size of the rice powder is 25~70μm; The margarine does not contain chemical emulsifiers.

2. The margarine according to claim 1, characterized in that, The liquid vegetable oil is composed of soybean oil, flaxseed oil, sunflower seed oil and rapeseed oil in a weight ratio of (45~60):(10~15):(3~10):(3~8).

3. The margarine according to claim 1, characterized in that, The solid vegetable oil is selected from at least one of palm oil, coconut oil, and hydrogenated vegetable oil.

4. The margarine according to claim 3, characterized in that, The solid vegetable oil is selected from palm oil and coconut oil, and the weight ratio of palm oil to coconut oil in the solid vegetable oil is (2~5):(2.5~3).

5. The margarine according to claim 1, characterized in that, The melting point of the solid vegetable oil is 23~40℃.

6. The margarine according to claim 1, characterized in that, The method for preparing rice powder particles includes the following steps: soaking rice raw materials at 15~25℃ and draining the water, then pulverizing, drying and sieving to obtain rice powder particles with a particle size of 25~70μm.

7. The margarine according to claim 1, characterized in that, Its raw materials include the following components in parts by weight: 65-80 parts of liquid vegetable oil; 10-20 parts of solid vegetable oil; 3-10 parts rice powder granules; Salt: 0.5-1.7 parts; 15-25 parts deionized water.

8. A method for preparing margarine as described in any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Mix rice powder granules, salt, and deionized water, disperse by shearing, heat to 65~85℃ and stir, cool to 45~60℃ to obtain an aqueous phase; S2. Mix liquid vegetable oil and solid vegetable oil, heat to 55~70℃ and melt to obtain oil phase; S3. Maintain the oil phase temperature at 55~65℃, and add the aqueous phase to the oil phase while stirring. After shear emulsification, a water-in-oil primary emulsion is formed. S4. Quickly cool and knead to 0~4℃, let stand and mature to obtain the margarine.

9. The method for preparing margarine according to claim 8, characterized in that, In step S3, the rotation speed of the shear emulsification is 5000~12000 rpm, and the shear emulsification time is 2~8 min; In step S4, the settling and ripening time is 48~72 hours.

10. The use of the margarine according to any one of claims 1 to 7 or the margarine prepared by the preparation method according to any one of claims 8 to 9 in baked goods and spreadable foods.

Images