CN104938644A - Artificial zero-thans fatty acid cream - Google Patents
Artificial zero-thans fatty acid cream Download PDFInfo
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- CN104938644A CN104938644A CN201510388598.0A CN201510388598A CN104938644A CN 104938644 A CN104938644 A CN 104938644A CN 201510388598 A CN201510388598 A CN 201510388598A CN 104938644 A CN104938644 A CN 104938644A
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Abstract
The invention discloses artificial zero-thans fatty acid cream which is simple in production process, good in taste, good in fermentation and resistant to storage and a preparing method thereof. The preparing method includes the following steps that oil phase is prepared; after natural coconut oil, palm stearin, shea butter and pomegranate seed oil are evenly mixed, double glycerate, lecithin and vitamin E are added to the mixture, the mixture is heated till the grease is totally melt, and the mixture is evenly mixed for use; water phase is prepared, wherein milk powder and salt are added to deionized water to be fully stirred, and the mixture is made to be totally dissolved to be the even water phase for use; the oil phase and the water phase are added to an emulsification tank to be emulsified according to the weight ratio of 8:2, meanwhile ascorbic acid palm ester is added to the mixture, stirring is conducted while the ascorbic acid palm ester is added, the emulsifying temperature ranges from 62 DEG C to 65 DEG C, and the time ranges from 30 min to 33 min; the emulsified lactescence is placed into a shock cooling kneading machine, cooling is conducted while kneading is conducted, the kneaded lactescence is cooled and formed, and artificial cream products are obtained.
Description
Technical field
The present invention relates to the production technology of cream, particularly relate to a kind of healthy, not containing the preparation method of the margarine of trans-fatty acid, belong to cream production technical field.
Background technology
Traditional animal whipping cream is formed through concentrated by the butter oil extracted in fresh milk, and main component is animal tallow, and containing higher cholesterol, caloric value is high, the long-term edible diseases such as artery sclerosis, heart disease, coronary heart disease, obesity that are easy to get.And margarine vegetable oil is carried out hydrogenation, make the vegetable oil of liquid become plastic semisolid, be convenient to make and storage.This hydrogenation process is actually and the unrighted acid of vegetable oil is become saturated or semi-saturation state, so margarine also claims hydrogenated oil and fat.Research shows, vegetable oil can produce trans-fatty acid in hydrogenation process, and it can make the low-density lipoprotein in human blood increase, and HDL reduces, and brings out vascular sclerosis, increases the danger of heart disease, cerebrovas-cularaccident, also very unfavorable to health.
The margarine sample of the present inventor to buy from domestic market 24 brands carries out detection and analyzes, and find that the content of trans fatty acids of commercially available margarine product is all higher than 3%, its average content of trans fatty acids is about 10%.The present inventor detects physical and chemical indexs such as analyzing the hardness of commercially available cream, fusing point, dismissing property and SFC, and the optimization of the determination and technique of preparing margarine formula for laboratory provides foundation and standard.Experiment finds, the average hardness of commercially available margarine is 4.89N, and after dismissing 4min, its average profit proportion is 0.4862; The average fusing point of commercially available margarine is 50.04 DEG C, and average moisture content is 15.50%.
Prior art has disclosed formula and the manufacturing process of a large amount of margarine, but still there is many problems, and as mouthfeel has larger gap compared with animal cream, dismissing property is good not, is difficult to long period storage at relatively high temperatures.In addition the local flavor of product uniqueness and functional can be given time, using natural cocounut oil as basic oil; Palm oil is because of its high yield, inexpensive, has strong β ' crystallization tendency, can give the features such as the crystal structure of product exquisiteness, is also common margarine solid base oil.But correlative study finds that the palm oil-base margarine that common process is produced has born defect, as crystallization slowly and easily form the characteristics such as large spherocrystal, margarine can be impelled further in storage to produce the phenomenon of " hard afterwards ", so margarine is dismissed, the characteristic such as sense organ all has larger impact.
The present invention aims to provide that a kind of production stage is simple, mouthfeel good, dismissing property is good, for shelf-stable, the preparation method of the margarine of trans-fatty acid-free.
Summary of the invention
The present invention is directed to margarine of the prior art to there is mouthfeel and have larger gap compared with animal cream, dismissing property is good not, be difficult to the shortcomings such as long period storage at relatively high temperatures, on a large amount of experiment basis, Optimization Technology and formula, comprise the proportioning to oil phase, the process of emulsification and quenching process, a kind of preparation method of new margarine is provided.
Object of the present invention can be achieved through the following technical solutions:
A kind of preparation method of non-trans fatty acid butterine oil:
(1) oil phase is prepared:
Prepare oil phase: natural cocounut oil, palm stearin, shea butter, granada seed oil, after mixing, adds diglycerides, lecithin, vitamin E, is heated to 50-60 DEG C, allow grease melt completely, mix for subsequent use;
(2) aqueous phase is prepared:
Prepare aqueous phase: add in deionized water by milk powder, salt, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
(3) emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester simultaneously, add and stir, emulsifying temperature 62-65 DEG C, time 30-33min;
(4) quenching is kneaded and formed:
The emulsion that emulsification is good is put into Su Leng limit in limit in quenching kneader to mediate, the milk after kneading is carried out cooling forming and just obtains margarine product.
In described step (1), be preferably: prepare oil phase according to following parts by weight: natural cocounut oil 8-9 part, palm stearin 10-12 part, shea butter 2-3 part, granada seed oil 0.5 part, 0.5 part of diglycerides, 0.5 part of lecithin;
In described step (2), be preferably: prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
In described step (4), be preferably: the emulsion that emulsification is good is put Su Leng limit, limit in people to quenching kneader and mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming just must margarine product.
Natural cocounut oil containing trans-fatty acid, can not provide the nutritional labeling that human body is necessary, can also help the absorption promoting other nutriments, as vitamin (A, D, E, K) and mineral matter (calcium, magnesium, iron) etc. simultaneously.Containing a large amount of medium chain fatty acid in cocounut oil, be easily decomposed in stomach and digest, promoting human metabolism (Korn 1955); The metabolism of cocounut oil can not produce low density cholesterol, can not cause blood vessel embolism and cardiac trigger disease.Containing a large amount of laurate in cocounut oil, research group of University of Minnesota is with female monkey for object experiment finds, laurate can effectively help female monkey to avoid infection HIV.It is reported, cocounut oil not only for preventing and treating heart disease and angiocardiopathy has good preventive and therapeutic effect, can also stop gallbladder infection, preventing and treating influenza, alleviates hemorrhoid and eliminate continuation tired.In addition, study display in addition, cocounut oil can have good help for treatment digestive tract ulcer, can also slow down hyperplasia of prostate, suppress hepatitis C, smeared to by cocounut oil on skin and also can treat skin disease etc.
Be semi-solid state under crude palm oil normal temperature, there is certain solid fat content, therefore do not need hydrogenation process can provide solid fat content needed for margarine, shortening.Crude palm oil self not containing trans-fatty acid, and is that its crystal formation of product of raw material is commonly β ' type with crude palm oil, and product crystal structure is fine and smooth, stable.Palm oil contains high-caliber palmitic acid, therefore it can reduce the excessive C18 acid of other grease.Palm oil contains 10% linoleic acid, and content of vitamin E is high, and also containing tocotrienol and carotenoid, product is nutritious, and antioxygenic property is good.
Shea butter extracts from missible oil wood, is a kind of grease with magical maintenance effect.Shea butter is rich in the not saponification such as phytosterol and vitamin E composition, has and reduces blood cholesterol levels, prevents and treats hypertrophy of the prostate, Tumor suppression, the suppression proliferation of mammary gland, suppresses menopausal syndrome, promotes the effects such as sex hormone secretion, anti-oxidant and immunity moderation.
Granada seed oil is the how unsaturated conjugated aliphatic acid of unique plant source, and its main component is punicic acid, and content can reach 70-80%.Because of the structure of punicic acid and CLA (CLA) the most close to and be referred to as " super CLA ", its functional CLA exceeded in general sense.Granada seed oil is also rich in Antioxidative Factors, the ability having very strong removing human free radical He delay senility.Pomegranate seed oil, can bacteria growing inhibiting because of containing punicic acid and multivitamin, promotes the metabolism of Skin Cell, strengthen the vigor of cell, regulate fat metabolism, promote that the noxious material caused by lipodystrophy is drained by skin, and have eliminating vivotoxin and remove the effects such as enterotoxin.
Usefulness of the present invention is:
(1) margarine preparation process of the present invention is simple, is easy to suitability for industrialized production.
(2) the margarine mouthfeel for preparing of the present invention is good, and dismissing property is good, and is easy to preserve.
(3) margarine that the present invention obtains does not contain trans-fatty acid, containing a large amount of materials useful to human body, is a kind of novel artificial cream of health.
Detailed description of the invention
Embodiment 1:
Prepare non-trans fatty acid butterine oil:
Prepare oil phase:
Oil phase is prepared: natural cocounut oil 8 parts, palm stearin 12 parts, shea butter 2 parts according to following parts by weight, granada seed oil 0.5 part, after mixing, adds 0.5 part of diglycerides, 0.5 part of lecithin, 0.5 part of vitamin E, be heated to 60 DEG C, allow grease melt completely, mix for subsequent use;
Prepare aqueous phase:
Prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
Emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester 20ppm simultaneously, add and stir, emulsifying temperature 62 DEG C, time 33min;
Quenching is kneaded and formed:
The emulsion that emulsification is good to be put in people to quenching kneader Su Leng limit, limit to mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming and just obtains margarine product.
Embodiment 2:
Prepare non-trans fatty acid butterine oil:
Prepare oil phase:
Oil phase is prepared: natural cocounut oil 9 parts, palm stearin 10 parts, shea butter 3 parts according to following parts by weight, granada seed oil 0.5 part, after mixing, adds 0.5 part of diglycerides, 0.5 part of lecithin, 0.5 part of vitamin E, be heated to 50 DEG C, allow grease melt completely, mix for subsequent use;
Prepare aqueous phase:
Prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
Emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester 20ppm simultaneously, add and stir, emulsifying temperature 65 DEG C, time 30min;
Quenching is kneaded and formed:
The emulsion that emulsification is good to be put in people to quenching kneader Su Leng limit, limit to mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming and just obtains margarine product.
Embodiment 3:
Prepare non-trans fatty acid butterine oil:
Prepare oil phase:
Oil phase is prepared: natural cocounut oil 8 parts, palm stearin 11 parts, shea butter 2 parts according to following parts by weight, granada seed oil 0.5 part, after mixing, adds 0.5 part of diglycerides, 0.5 part of lecithin, 0.5 part of vitamin E, be heated to 53 DEG C, allow grease melt completely, mix for subsequent use;
Prepare aqueous phase:
Prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
Emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester 20ppm simultaneously, add and stir, emulsifying temperature 64 DEG C, time 32min;
Quenching is kneaded and formed:
The emulsion that emulsification is good to be put in people to quenching kneader Su Leng limit, limit to mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming and just obtains margarine product.
Embodiment 4:
Prepare non-trans fatty acid butterine oil:
Prepare oil phase:
Oil phase is prepared: natural cocounut oil 9 parts, palm stearin 12 parts, shea butter 3 parts according to following parts by weight, granada seed oil 0.5 part, after mixing, adds 0.5 part of diglycerides, 0.5 part of lecithin, 0.5 part of vitamin E, be heated to 59 DEG C, allow grease melt completely, mix for subsequent use;
Prepare aqueous phase:
Prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, make it be dissolved into uniform aqueous phase completely for subsequent use;
Emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester 20ppm simultaneously, add and stir, emulsifying temperature 63 DEG C, time 31min;
Quenching is kneaded and formed:
The emulsion that emulsification is good to be put in people to quenching kneader Su Leng limit, limit to mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming and just obtains margarine product.
Embodiment 5:
(1) trans fats acidity test:
Conventional method conventionally tests the non-trans fatty acid butterine oil that the present invention prepares.
(2) dismissing property measures:
The dismissing property of margarine refers to the ability of its parcel, suction air when beating.The cake volume baked out with the margarine product that dismissing property is good is large, and mouthfeel is soft, and market acceptance is high.In general, hardness is larger, and the dismissing property of margarine is poorer.And due to the change of room temperature, can margarine sample be impacted, and then affect the degree of accuracy of mensuration of its dismissing property.
Assay method: get about 250g non-trans fatty acid butterine oil samples and be placed in 25 DEG C and place 24h, beat with homogenizer, survey per minute certain volume beats the quality of sample, continuous 4 times.The each sample of this process repeat 3 this.Dismissing property evaluation index refers to the oil sample of certain volume and the mass ratio of pure water, and this specific gravity values is less, and dismissing property is better.
The dismissing property test result of embodiment 1-4 is as shown in table 1:
Table 1
As can be seen here, the dismissing property of margarine that the present invention prepares is very good, is greatly better than commercially available common margarine, is applicable to smearing, makes a cake.The present inventor finds, dismiss the reason that performance improves greatly and be likely because each component of oil phase, and emulsifying agent serves certain synergy.Because if do not add shea butter and granada seed oil, dismissing property is just a little more than commercially available average level, and oil-water ratio can only reach 0.497 at most after focusing on 4min.
(3) sensory test:
From color and luster, structural state, smell flavour three aspects, subjective appreciation is done respectively to 4 non-trans fatty acid butterine oil samples of the present invention.Evaluation number is 10 people, and color and luster, structural state, smell flavour three account for 10 points, 30 points, 60 points respectively, last comprehensive every score sum.Evaluating member, in strict accordance with predetermined operation in " margarine sanitary standard ", must not exchange in scoring process, to ensure the objectivity that its sense organ is evaluated and tested.
During evaluation and test, first margarine sample is placed in clean culture dish and observes, and its color and luster evaluation is given a mark.During evaluation structure quality, provoke a fritter margarine sample with cleaned glass rod, with the fine rubbing of finger, the careful sensation knowing from experience finger.Finally, provoke a small amount of margarine sample with cleaned glass rod and be placed in 50mL beaker, in 50 DEG C of heating water baths, while stir rapidly limit with glass bar carefully hear its smell, finally dip a little sample and differentiate its flavour.Concrete scoring is as shown in table 2.
Table 2 margarine subjective appreciation methods of marking
Test result is as shown in table 3 below:
Table 3
As can be seen here, the margarine that the present invention prepares has very excellent sensory evaluation.And cocounut oil and the collaborative use of shea butter, also impart the flavour of the tasty and refreshing especially delicate fragrance of cream, meet the hobby of most people.
(4) x-ray spread out instrument measure
The crystal type detecting margarine prepared by the present invention is the most desirable β ' type, meticulous mesh space structure can be formed, and there is huge surface area, a large amount of liquid phases and aqueous phase droplets can be held onto, there is good smear and fine and smooth mouthfeel, and the later stage there will not be the phenomenons such as immersion and dusting.
(5) preservation
Experiment proves, under 30 DEG C of high temperature, the shelf-life is more than 3 months.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (7)
1. a non-trans fatty acid butterine oil, is characterized in that, comprises following component: natural cocounut oil, palm stearin, shea butter, granada seed oil, after mixing, adds diglycerides, lecithin, vitamin E, milk powder, deionized water.
2. a preparation method for non-trans fatty acid butterine oil, is characterized in that step is as follows:
(1) oil phase is prepared:
Natural cocounut oil, palm stearin, shea butter, granada seed oil, after mixing, adds diglycerides, lecithin, vitamin E, and heating, allows grease melt, and the obtained oil phase of mixing is for subsequent use;
(2) aqueous phase is prepared:
Milk powder, salt are added in deionized water, fully stirs, make it be dissolved into uniform aqueous phase completely for subsequent use;
(3) emulsification:
Oil phase and aqueous phase are added to be mixed in emulsion tank according to the weight ratio of 8:2 and carries out emulsification, add ascorbic acid palm ester simultaneously, stir while interpolation, obtained mixture I after emulsification;
(4) quenching is kneaded and formed:
Mixed liquor I good for emulsification is put into Su Leng limit in limit in quenching kneader to mediate, the milk after kneading is carried out cooling forming and just obtain non-trans fatty acid butterine oil.
3. the preparation method of non-trans fatty acid butterine oil as claimed in claim 2, is characterized in that:
In described step (1): prepare oil phase according to following parts by weight: natural cocounut oil 8-9 part, palm stearin 10-12 part, shea butter 2-3 part, granada seed oil 0.5 part, diglycerides 0.5 part, 0.5 part, lecithin, is heated to 50 DEG C-60 DEG C, allow grease melt, the obtained oil phase of mixing is for subsequent use.
4. the preparation method of the non-trans fatty acid butterine oil as described in any one of claim 2 ~ 3, is characterized in that:
In described step (2): prepare aqueous phase according to following parts by weight: 1 portion of milk powder, 0.5 portion of salt are added in 8 parts of deionized waters, fully stir, it is made to be dissolved into uniform aqueous phase completely for subsequent use.
5. the preparation method of non-trans fatty acid butterine oil as claimed in claim 4, is characterized in that:
In described step (3): emulsifying temperature 62 DEG C-65 DEG C, emulsification times 30min-33min, obtained mixture I.
6. the preparation method of non-trans fatty acid butterine oil as claimed in claim 5, is characterized in that:
In described step (4): the emulsion that emulsification is good is put into Su Leng limit in limit in quenching kneader and mediate, first keep the speed 1 minute of-15 DEG C/min, then keep the cold temperature of speed of-8 DEG C/min to carry out speed cold, the milk after mediating is carried out cooling forming just must margarine product.
7. the margarine for preparing of the preparation method of non-trans fatty acid butterine oil as claimed in claim 6.
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