CN101301009B - Mixed unsalted butter and producing method thereof - Google Patents
Mixed unsalted butter and producing method thereof Download PDFInfo
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- CN101301009B CN101301009B CN2008101263530A CN200810126353A CN101301009B CN 101301009 B CN101301009 B CN 101301009B CN 2008101263530 A CN2008101263530 A CN 2008101263530A CN 200810126353 A CN200810126353 A CN 200810126353A CN 101301009 B CN101301009 B CN 101301009B
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Abstract
The present invention discloses a whipping unsalted cream which contains the following components per 100g of raw materials by weight: 80 to 98g of unsalted butter, 0.5 to 19g of milk, 0.2 to 0.5g of emulsifier, 0.2 to 0.5g of stabilizer, 0.0 to 0.1g of pigment, and 0.0 to 0.05g of preservative. The whipping unsalted cream of the invention improves hardness and stiffness after the product whipping, increasing the time for the product collapse while improving the product whipping rate. When the unsalted cream is used for making wheaten food, soup and coffee, large area of fat floating does not occur, nor does large area of white condensate occur on the surface of cooking objects so that the thermal stability of the product is better during the cooking process. The invention also relates to a producing method of the unsalted cream.
Description
Technical field
The present invention relates to a kind of cream and production method thereof, particularly a kind of mixed unsalted butter and production method thereof.
Background technology
Whipping cream (cream) is by the fatty part of separating in the raw milk, can obtain the whipping cream of different fat contents by fractionation of fatty from cow's milk and on-fat milk solid.Whipping cream is a kind of taste compound, and it can give the food delicious food, and as dessert, cake and some chocolates, it also can be used in some beverages, for example coffee and milk flavor sweet wine.The viscosity of whipping cream, denseness and functional characteristic all change with fat content to some extent as the property beaten, and its characteristic is different because of processing method.The whipping cream product mainly contains following several types, be respectively low fat whipping cream, coffee whipping cream, mixed unsalted butter, in high fat whipping cream, the whipping cream that condenses, high fat evaporated milk wet goods.
Dairy products are mainly producing the rich milk goods before China, and the separable butter oil that goes out is few after the standardization, and lactose, casein sales volume are little in addition, and therefore, the output of whipping cream is also lower.Owing to people increase day by day for the demand of product diversification, some low fat milk goods are developed in China at present, also provide abundant raw material for the butter oil series products.Because the raciness of whipping cream, be of high nutritive value, color is good again, add other food products to and can improve nutritive value of food, and give goods the good soft quality of organizing, be subjected to very much consumer's welcome.Therefore, whipping cream still is an indispensable kind in China's dairy products.Has market widely in China.
Whipping cream is carried out physics to be beaten, air is squeezed in the whipping cream system, fat globule accumulates on the interface of sky G﹠W, fat globule on the interface breaks then, if exist enough hard fats on the interface, then these hard fats couple together fat globule as bridge, can form fixing space structure.Whipping cream is referred to as Whipped cream (whipped cream) through beating the solid product of sneaking into " snow mountain " sample that forms behind enough air.Be referred to as to whip and beat whipping cream (mixed unsalted butter) to make raw material whipping cream that this dairy products use.Mixed unsalted butter occupies very big proportion in the consumption of whipping cream, product is applied in cake, fruit, senior bread, the cake as facing material, whipped toppings, sandwich filling material.Also can be used in and make fragrant sliding delicious western-style food dip, thick soup, dessert and coffee.The whipping cream product has development space widely in China from now on.
Summary of the invention
The purpose of this invention is to provide a kind of mixed unsalted butter and production method thereof.
The invention provides a kind of mixed unsalted butter, every 100g raw material comprises the component of following weight: whipping cream 80-98g, cow's milk 0.5-19g, emulsifying agent 0.2-0.5g, stabilizing agent 0.2-0.5g, pigment 0.0-0.1g, anticorrisive agent 0.0-0.05g, and all the other waters are supplied; Wherein emulsifying agent is single diglyceride and soybean lecithin by 7-10: 1 weight ratio mixing or starch Sodium Octenyl Succinate, Sodium Caseinate are pressed 6-9: the composition that 1-3 mixes; Stabilizing agent is microcrystalline cellulose, CMC by 4-8: 4 weight ratios are mixed or melon glue, xanthans, carragheen weight ratio press 1-2: 1: the composition of 1-3 mixing.
Among the present invention, pigment is selected from that beta carotene, turmeric, At are appropriate, one or more the combination in the annatto.Under the preferable case, pigment is turmeric and beta carotene by 1-3: 1 weight ratio mixing or turmeric, At are appropriate, annatto is pressed 1-2: 1: the composition that the 1-4 weight ratio is mixed, addition are that every 100g raw material adds 0.02-0.06g.
Among the present invention, also add nutrition fortifier in the mixed unsalted butter, addition is that every 100g raw material adds 1.5IU-200IU, and described nutrition fortifier is selected from one or more combination of acetate, palm acid alcohol, Cobastab, vitamin D, the vitamin E of vitamin A, beta carotene, vitamin A.Under the preferable case, nutrition fortifier is the composition of vitamin A and vitamin E, and wherein the vitamin A addition is that every 100g raw material adds 150IU, and vitamin E is that every 100g raw material adds 1.6IU.
The present invention a kind of production method of mixed unsalted butter also is provided, comprise the steps:
1) examination of raw milk;
2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power;
3) batching is added: add cow's milk, emulsifying agent, stabilizing agent, pigment, anticorrisive agent, 30-45 ℃, agitator speed is 1000rpm-3000rpm, and all materials are dissolved fully;
4) pasteurization: 85-90 ℃, 10-15sec;
5) the instantaneous UHT sterilization of superhigh temperature: 138-143 ℃, 2-6sec;
6) homogeneous: 65-80 ℃ of 40-150bar temperature;
7) cooling: be cooled to 5-25 ℃.
In aforementioned production method, adopt immersion UHT sterilization in the step 5).
The present invention has adopted immersion UHT sterilization.Immersion UHT sterilization is a kind of UHT sterilization mode that directly injects the steam in the material, this sterilization method firing rate is fast, to material nutrition destroy little, the continuous production time long, by vacuum outgas at the peculiar smell that except that the moisture of devaporation injectant material, can also remove in the material.
Among the present invention, nutrition fortifier adopts aseptic online interpolation: after cooling, material is squeezed in aseptic jar, more sterilized nutrition fortifier is joined in aseptic jar, slowly stir (150～300rpm15～25min), carry out can behind the mixing fully.Can certainly be with the aseptic pipeline that adds to of sterilized nutrition fortifier.Aseptic online adding technique can keep the activity and the concentration of temperature-sensitive nutrition fortifier to greatest extent.
Product after the packing places in the normal temperature storehouse, regularly carries out finished product sampling insulation check.
Product of the present invention is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, has following advantage:
1) butter oil contains multiple aliphatic acid, and the content ratio of the water-soluble volatile fatty acid that contains of butter oil itself is high especially, it still is the owner that enriches of multiple liposoluble vitamins such as vitamin A, D, E, K, and these vitamins all are the indispensable key elements of beautiful appearance of keeping fit.
2) the present invention is by adding specific emulsifying agent, stabilizing agent and nutrition fortifier, when improving the overrun of product, improve hardness, deflection after the product play, when increasing product and subside needed time, after sterilization by aseptic online interpolation nutrition fortifier, the activity and the concentration that keep nutrition fortifier have to greatest extent improved the nutritive value of product.In addition, when using whipping cream to make wheaten food, soup class, coffee, large-area fat floating can not occur, large-area white condensation product can not appear in the culinary art article surface yet, makes the heat endurance of product in cooking process better.
3) aspect production technology, by increasing the pasteurization program, activated enzyme and gemma, make product in the UHT sterilization process, can more effectively kill gemma and deactivation enzyme, prolong the shelf-life of product and improve its stability.In the UHT sterilization process, adopt the immersion sterilization method, compare, reduced the boiling flavor of final products, improved the mouthfeel of product with tubular type UHT sterilization.
4) because the technology of pasteurization and UHT in the special selection of product stabilizing agent and emulsifying agent and the subsequent handling, guaranteed that product can be in the normal temperature accumulating, under the incomplete situation of cold chain system, the normal temperature transportation has more enlarged the scope of application of product except that reducing freight.
The specific embodiment
Embodiment 1
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.820t
Cow's milk: 0.175t
Single diglyceride: 0.002t
Carragheen, xanthans, melon glue, modified potato starch: amount to 0.002t, weight ratio 3: 1: 1: 0.5
Water 0.001t
The technological process of production:
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and the separation rotating speed is 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) (30～45 ℃, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully to add cow's milk, single diglyceride, carragheen, xanthans, melon glue, modified potato starch in the whipping cream of step (2) gained.
(4) pasteurization: (85～90 ℃, 10sec).
(5) UHT sterilization (135～143 ℃ of 2sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 5 ℃.
(8) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 30.5%, protein 1.87%, pH 6.65, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 2
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives should meet GB2760 and GB14880
Whipping cream: 0.980t
Cow's milk: 0.005t
Single diglyceride, soybean lecithin: amount to 0.008t (weight ratio 8: 2)
Microcrystalline cellulose, CMC and hydroxypropyl PASELLI EASYGEL: amount to 0.005t, weight ratio 2: 1: 1
TBHQ：0.0001t
Water 0.0019t
The technological process of production:
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and separation and rotating speed are 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) (30～45 ℃, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully to add cow's milk, single diglyceride, soybean lecithin, microcrystalline cellulose, CMC, hydroxypropyl PASELLI EASYGEL, TBHQ.
(4) pasteurization: (85～90 ℃, 15sec).
(5) UHT sterilization (135～143 ℃ of 6sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 25 ℃.
(8) packing: aseptic Kang Meibao can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 38.8%, protein 1.95%, pH 6.75, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 3
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives should meet GB2760 and GB14880
Whipping cream: 0.880t
Cow's milk: 0.103t
Single diglyceride, soybean lecithin, Sodium Caseinate: amount to 0.005t, weight ratio 7: 2: 1
Microcrystalline cellulose, CMC, Quadrafos, calcium chloride: amount to 0.003t, weight ratio 6: 3: 0.6: 0.4)
TBHQ, BHT, BHA: amount to 0.0003t, weight ratio 1: 1: 1
Beta carotene, turmeric: amount to 0.0005t, weight ratio 2: 1
Water 0.0082t
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → packing
(1) examination of raw milk: make raw milk that whipping cream uses and be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and separation and rotating speed are 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30～45 ℃ in cow's milk, single diglyceride, soybean lecithin, Sodium Caseinate, microcrystalline cellulose, CMC, Quadrafos, calcium chloride, TBHQ, BHT, BHA, beta carotene, turmeric, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully.
(4) pasteurization: (85～90 ℃, 12sec).
(5) UHT sterilization (135～143 ℃ of 4sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 10 ℃.
(8) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 35.5%, protein 1.48%, pH 6.72, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 4
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB 19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.800t
Cow's milk: 0.185t
Soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS): amount to 0.003t, weight ratio 2: 3: 5
Carragheen, melon glue, Quadrafos, calcium chloride: amount to 0.003t, weight ratio 6: 3: 0.6: 0.4
Turmeric, At are appropriate: amount to 0.0004t, weight ratio 1: 1
Water 0.0086t
Vitamin A 1500000IU
Vitamin E 15000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and separation and rotating speed are 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add appropriate (30～45 ℃ of cow's milk, soybean lecithin, polysorbate fat, starch Sodium Octenyl Succinate (SSOS), carragheen, melon glue, Quadrafos, calcium chloride, turmeric, At, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully.
(4) pasteurization: (85～90 ℃, 14sec).
(5) UHT sterilization (135～143 ℃ of 4sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 15 ℃
(8) online aseptic interpolation nutrition fortifier.After cooling, with material squeeze into aseptic jar in, more sterilized vitamin A and vitamin E are joined in aseptic jar, slowly stir 20min with the speed of 150～300rpm, until complete mixing.
(9) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milk yellow is glossy, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 32.5%, protein 1.29%, pH 6.69, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 5
Prescription (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.845t
Cow's milk: 0.126t
Single diglyceride, Sodium Caseinate: amount to 0.008t, weight ratio 9: 1
Sodium cellulose glycolate, microcrystalline cellulose, Quadrafos: amount to 0.004t, weight ratio 5: 4: 1
Annatto, turmeric: amount to 0.001t, weight ratio 2: 1
TBHQ, Sodium Benzoate, potassium sorbate: amount to 0.0002t, weight ratio 2: 1: 1
Water 0.0158t
Vitamin E 13000IU
Vitamin A 1400000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and separation and rotating speed are 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30～45 ℃ in cow's milk, single bisgallic acid glycerine, Sodium Caseinate, sodium cellulose glycolate, microcrystalline cellulose, Quadrafos, annatto, turmeric, TBHQ, Sodium Benzoate, potassium sorbate, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully.
(4) pasteurization: (85～90 ℃, 11sec).
(5) UHT sterilization (135～143 ℃ of 5sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 20 ℃
(8) online aseptic interpolation nutrition fortifier.After cooling, material is squeezed in aseptic jar, more sterilized vitamin A and vitamin E are joined in aseptic jar, with the slow 15～25min that stirs of speed of 150～300rpm, until complete mixing.
(9) packing: aseptic Tetra Pak can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 34.8%, protein 1.78%, pH 6.64, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria.
Embodiment 6
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB 19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.885t
Cow's milk: 0.105t
Single diglyceride, soybean lecithin: amount to 0.003t, weight ratio 9: 1
Microcrystalline cellulose, sodium cellulose glycolate: amount to 0.002t, weight ratio 6: 4
Turmeric, beta carotene: amount to 0.0004t, weight ratio 2: 1
TBHQ, Sodium Benzoate, potassium sorbate: amount to 0.0001t, weight ratio 1: 1: 1
Water 0.0045t
Vitamin E 16000IU
Vitamin A 1500000IU
The technological process of production
Raw milk examination → whipping cream separation → interpolation batching, mixing → pasteurization → UHT sterilization → homogeneous → cooling → interpolation nutrition fortifier → packing
(1) examination of raw milk: make raw milk that whipping cream uses and must be that healthy ox only forces down and color, structural state, everyways such as fat content and density are breast normally.The pH of cow's milk＞6.75, titratable acidity≤16 ° T, 72% alcohol testing, boiling test are normal.
(2) separation of whipping cream: the temperature of breast is 45～60 ℃ during separation, and separation and rotating speed are 500～2000rpm, advances the breast amount and accounts for 10～30% of seperator separating power, the pH of isolated whipping cream＞6.65, titratable acidity≤16 ° T, fat content 〉=36%.
(3) in the whipping cream that step (2) obtains, add (30～45 ℃ in cow's milk, single bisgallic acid glycerine, Sodium Caseinate, sodium cellulose glycolate, microcrystalline cellulose, Quadrafos, annatto, turmeric, TBHQ, Sodium Benzoate, potassium sorbate, agitator speed is 1000rpm～3000rpm), all materials are dissolved fully.
(4) pasteurization: (85～90 ℃, 12sec).
(5) immersion UHT sterilization (135～143 ℃ of 4sec).
(6) homogeneous 40～150bar homogenizing temperature is 65～80 ℃.
(7) be cooled to 5 ℃
(8) online aseptic interpolation nutrition fortifier: after cooling, with material squeeze into aseptic jar in, more sterilized vitamin A and vitamin E are joined in aseptic jar, slowly stir 20min with the speed of 150～300rpm, until complete mixing.
(9) packing: aseptic Kang Meibao can.
Products obtained therefrom is that milky is glossy to milk yellow, has fresh, little sweet, strong pure frankincense flavor, structural state uniform and smooth, fat-free poly-grain, and denseness is moderate.The product mouthfeel is lubricious, product overrun height, dismisses back hardness, deflection height, and the time of subsiding is long, good heat resistance, good stability when making wheaten food, soup class, coffee.
The detection index of product:
Fat 36.5%, protein 1.88%, pH 6.69, total plate count≤10cfu/g, coliform group count≤10MPN/100g do not detect pathogenic bacteria
The test effect of embodiment 7 product mouthfeels
Product and embodiment 2-6 product laboratory sample with on the market, carry out taste tests:
Test number: 300 people;
Trial test mode: adopt the mode of blank marking to carry out.The full marks of local flavor, color and luster, mouthfeel, heat endurance four indices respectively are 10 minutes; The full marks of whipping cream overrun, two indexs of stiffness respectively are 20 minutes; Mark is high more, and the expression effect is good more, carries out statistical analysis, result such as table 1 to tasting the result.
Table 1 product of the present invention is tasted the result data table
The product that the present invention obtains is all increasing aspect local flavor, color and luster, the mouthfeel with respect to existing product, and its overrun height, stiffness is good, heat endurance is strong, is subjected to the consumer and welcomes.
Embodiment 8
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Composition of raw materials (in 1 ton):
Raw material standard:
Whipping cream should meet the regulation of GB 19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.80t
Cow's milk: 0.19t
Single diglyceride, soybean lecithin: amount to 0.003t, weight ratio (7～10): 1
Microcrystalline cellulose, sodium cellulose glycolate: amount to 0.002t, weight ratio (4～8): 4
Turmeric, beta carotene: amount to 0.0004t, weight ratio (1～3): 1)
TBHQ, potassium sorbate, Sodium Benzoate: amount to 0.0001t, weight ratio 2: (1～3): 1
Vitamin E 16000IU
Vitamin A 1500000IU
Water 0.0045t
Embodiment 9
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB 19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.830t
Cow's milk: 0.085t
Starch Sodium Octenyl Succinate (SSOS), Sodium Caseinate: amount to 0.004t, weight ratio (6～9): (1～3)
Melon glue, xanthans, carragheen: amount to 0.005t, weight ratio (1～2): 1: (1～3)
Turmeric, appropriate, the annatto in At: amount to 0.0004t, weight ratio (1～2): 1: (1～4)
TBHQ, potassium sorbate, Sodium Benzoate: amount to 0.0001t, weight ratio 2: (1～3): 1
Vitamin A 1500000IU/100g, vitamin D 200000IU, vitamin E 16000IU
Water 0.0755t
Embodiment 10
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.910t
Cow's milk: 0.051t
Soybean lecithin: 0.007t
Carragheen: 0.008t
Turmeric: 0.0002t
Sodium Benzoate: 0.001t
Vitamin A 1500000IU
Water 0.0228t
Embodiment 11
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB 19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.950t
Cow's milk: 0.008t
Starch Sodium Octenyl Succinate, Sodium Caseinate: amount to 0.001t, weight ratio 8: 1
Microcrystalline cellulose, CMC: amount to 0.001t, weight ratio 6: 4
Turmeric, beta carotene, At are appropriate: amount to 0.0008t, weight ratio 1: 1: 1
Sodium Benzoate, BHT: amount to 0.0002t, weight ratio 1: 1
Vitamin A 1450000IU, Cobastab 1000000IU, vitamin D 500000IU
Water 0.039t
Embodiment 12
Produce mixed unsalted butter with the method identical, its composition of raw materials (in 1 ton) with embodiment 6:
Raw material standard:
Whipping cream should meet the regulation of GB19646-2006
Cow's milk should meet NYT 1172-2006
Food additives and food enrichment should meet GB2760 and GB14880
Whipping cream: 0.830t
Cow's milk: 0.085t
Polysorbate, soybean lecithin: amount to 0.004t, weight ratio 5: 1
Microcrystalline cellulose, CMC, calcium chloride: amount to 0.005t, weight ratio 6: 4: 1
Turmeric, At are appropriate: amount to 0.0009t, weight ratio 1: 1
BHA:0.0004t, weight ratio 1: 1
Vitamin A 1500000IU, cholecalciferol 00000IU
Water 0.0747t
Claims (7)
1. mixed unsalted butter, every 100g raw material comprises the component of following weight: whipping cream 80-98g, cow's milk 0.5-19g, emulsifying agent 0.2-0.5g, stabilizing agent 0.2-0.5g, pigment 0.0-0.1g, anticorrisive agent 0.0-0.05g, all the other waters are supplied; Wherein said emulsifying agent is single diglyceride and soybean lecithin by 7-10: 1 weight ratio mixing or starch Sodium Octenyl Succinate, Sodium Caseinate are pressed 6-9: the composition that 1-3 mixes; Described stabilizing agent is microcrystalline cellulose, CMC by 4-8: 4 weight ratios are mixed or melon glue, xanthans, carragheen weight ratio press 1-2: 1: the composition of 1-3 mixing.
2. mixed unsalted butter according to claim 1 is characterized in that: described pigment is selected from that beta carotene, turmeric, At are appropriate, one or more the combination in the annatto.
3. mixed unsalted butter according to claim 2, it is characterized in that: described pigment is turmeric and beta carotene by 1-3: 1 weight ratio mixing or turmeric, At are appropriate, annatto is pressed 1-2: 1: the composition that the 1-4 weight ratio is mixed, addition are that every 100g raw material adds 0.02-0.06g.
4. mixed unsalted butter according to claim 1, it is characterized in that: also add nutrition fortifier in the described mixed unsalted butter, addition is that every 100g raw material adds 1.5IU-200IU, and described nutrition fortifier is selected from one or more combination of acetate, palm acid alcohol, Cobastab, vitamin D, the vitamin E of vitamin A, beta carotene, vitamin A.
5. mixed unsalted butter according to claim 4 is characterized in that: described nutrition fortifier is the composition of vitamin A and vitamin E, and wherein the vitamin A addition is that every 100g raw material adds 150IU, and vitamin E is that every 100g raw material adds 1.6IU.
6. the production method of mixed unsalted butter according to claim 1 comprises the steps:
1) examination of raw milk;
2) separation of whipping cream: the temperature of breast is 45-60 ℃ during separation, and separation and rotating speed are 500-2000rpm, advances the 10-30% that the breast amount accounts for the seperator separating power;
3) batching is added: add cow's milk, emulsifying agent, stabilizing agent, pigment, anticorrisive agent, 30-45 ℃, agitator speed is 1000rpm-3000rpm, and all materials are dissolved fully;
4) pasteurization: 85-90 ℃, 10-15sec;
5) the instantaneous UHT sterilization of superhigh temperature: 138-143 ℃, 2-6sec;
6) homogeneous: 65-80 ℃ of 40-150bar temperature;
7) cooling: be cooled to 5-25 ℃.
7. production method according to claim 6 is characterized in that: adopt immersion UHT sterilization in the step 5).
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| CN101301009A (en) | 2008-11-12 |
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