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.