CN105475516A - Plant blend cream and preparation method thereof - Google Patents
Plant blend cream and preparation method thereof Download PDFInfo
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- CN105475516A CN105475516A CN201510915607.7A CN201510915607A CN105475516A CN 105475516 A CN105475516 A CN 105475516A CN 201510915607 A CN201510915607 A CN 201510915607A CN 105475516 A CN105475516 A CN 105475516A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Abstract
The invention discloses a plant blend cream, which comprises raw materials with parts by weight: plant oil 1-200 parts, sugar alcohol 0-180 parts, prebiotics 0-200 parts, glucose 0-180 parts, maltose 0-180 parts, maltodextrin 0-150 parts, milk fat 1-150 parts, milk powder 1-80 parts, compound emulsifier 10-50 parts, guar gum 0.1-4 parts, carrageenan 0.1-4 parts, microcrystalline cellulose 0.1-2 parts, phosphate buffer salts 0.1-5 parts, edible salts 0.1-3 parts and edible essence 0-2 parts, and the balance water, and the water is added until the total amount is 1000 parts. The invention further discloses a method for preparing the plant blend cream. The plant blend cream has high ratio of whipping overrun, short whipping time, has excellent stability in high temperature, low sweet and low fat content, and further has natural cream taste.
Description
Technical field
The present invention relates to cream product technical field, particularly relate to a kind of animals and plants butter and preparation method thereof.
Background technology
At present the hydrogenated vegetable oil content of trans fatty acids that adopts of most of cream is higher on the market, generally not creaminess composition, trans-fatty acid may have impact to health, can not eat, and milk taste nature, sugariness is higher more; And the cream of pure animal tallow does not generally have sugariness, the amount of dismissing on the low side, poor stability, production technology generally adopts ultra high temperature short time sterilization technique or high-temperature instantaneous sterilization technique.In cream system, its water oil emulsification system is more stable, and the more difficult fat aggregation that occurs when beating forms stable foaming structure.When water oil emulsification system is unstable, it produces obvious water-oil separating when preparing and store, and can not form stable foaming structure when beating simultaneously.And the degree of stability of system is by the impact of a lot of raw material, the fat of separate sources and emulsifying agent also have a great impact the stability of cream system and structure, particularly for the mixed type cream of planting fat butterfat.The now commercially freezing butter of planting fat butterfat is killed time longer, the not high and poor high temperature stability of overrun, and its total lipid content is too high, sugariness is also higher, does not have natural cream fragrance, be difficult to arrive the requirement of current people to health butter.
Summary of the invention
Technical problem to be solved by this invention there is provided a kind of animals and plants butter, and it has higher overrun, kills time short and have good stability under high temperature, mounts colored moulding and does not ease back, low sweet low-fat content; Overcome animal milk oil-proofness poor, work the shortcoming that the amount of sending out is low, functionally have positive meaning at raising nutrition and health care simultaneously, there is good mouthfeel, also there is the feature of animal tallow peculiar flavour.Present invention also offers a kind of preparation method of this animals and plants butter.
Technical problem to be solved by this invention is achieved by the following technical programs:
A kind of animals and plants butter, is made up of the raw material of following parts by weight: vegetable oil 1 ~ 200 part, sugar alcohol 0 ~ 180 part, prebiotics 0 ~ 200 part, glucose 0 ~ 180 part, maltose 0 ~ 180 part, maltodextrin 0 ~ 150 part, butterfat 1 ~ 150 part, milk powder 1 ~ 80 part, composite emulsifier 10 ~ 50 parts, guar gum 0.1 ~ 4 part, carragheen 0.1 ~ 4 part, microcrystalline cellulose 0.1 ~ 2 part, phosphate-buffered salt 0.1 ~ 5 part, edible salt 0.1 ~ 3 part, flavoring essence 0 ~ 2 part, surplus is water, adds to 1000 parts.
In the present invention, the mixed weight of described vegetable oil, butterfat and composite emulsifier is than being preferably vegetable oil: butterfat: composite emulsifier=(1 ~ 180): (1 ~ 100): (18 ~ 25).
In the present invention, described composite emulsifier is preferably made up of casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.In described composite emulsifier, described casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose mixed weight are than being preferably 1 ~ 10): (1 ~ 5): (1 ~ 5): (1 ~ 5): (0.5 ~ 2): (0.5 ~ 4): (0.5 ~ 2).Especially, the weight ratio of described casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60 is 4:4:3:4.
In the present invention, described vegetable oil is deep hydrogenation vegetable oil or refining Non-hydrogenated vegetable oils, not particular/special requirement; Described deep hydrogenation vegetable oil is the mixture of one or more in deep hydrogenation soybean oil, deep hydrogenation rapeseed oil, deep hydrogenation palm oil, deep hydrogenation cottonseed oil, deep hydrogenation palm-kernel oil, deep hydrogenation coconut oil.Described refining Non-hydrogenated vegetable oils is the mixture of one or more in refined palm oil, Refined palm kernel oil, refined coconut oil, purified soyabean oil, refined rapeseed oil, refined maize's oil.
In the present invention, butterfat is preferably anhydrous butter oil, butter, the mixture of one or more of whipping cream.
In the present invention, prebiotics is preferably malto-oligosaccharide, poly-grape etc.
A preparation method for described animals and plants butter, comprises the following steps:
Vegetable oil and butterfat are melted at 55 ~ 77 DEG C and forms oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 60 ~ 75 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
Add flavoring essence in oil mixing with water emulsion, under 60 ~ 72 DEG C of mixing speeds are >120rpm/min, carry out 20 ~ 30min pasteurize; Homogeneous, its pressure is 0.2 ~ 60MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Canned, obtain animals and plants butter;
Wherein, the mixed weight of described vegetable oil, butterfat and composite emulsifier is than being vegetable oil: butterfat: composite emulsifier=(1 ~ 180): (1 ~ 100): (18 ~ 25);
Described composite emulsifier is 1 ~ 10 by casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose by weight): (1 ~ 5): (1 ~ 5): (1 ~ 5): (0.5 ~ 2): (0.5 ~ 4): (0.5 ~ 2) mixing forms.
The present invention has following beneficial effect: inventor passes through the experience of great many of experiments and accumulation, work out preferred feedstock and the proportioning of animals and plants butter, promote the stability of grease, break away from partially hydrogenated vegetable oil to the potential threat of health and the pure animal fat cream amount of dismissing is on the low side and the problem of poor stability, again in conjunction with the vegetable oil that the present inventor optimizes through large quantity research, the interaction of butterfat and composite emulsifier, formation has natural cream fragrance, short kills time, the animals and plants of high overrun and good high-temperature stability mix homogeneous system.Inventor by the strict control of each parameter of preparation process and preferably, overcome the defect of prior art, prepare a kind of there is natural cream fragrance, short to kill time, the animals and plants butter of high overrun and good high-temperature stability, this product fat content is lower than 20%, but the local flavor brought and mouthfeel are better than existing butter.
Animals and plants butter of the present invention can be widely used in the fields such as bread, cake, Ice, fillings, also can mix with jam or Yoghourt etc. and dismiss use.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention, is not limitation of the invention.
Embodiment 1 to 6, concrete formula sees the following form.
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Vegetable oil | 180 | 160 | 180 | 180 | 150 | 100 |
| Sugar alcohol | 100 | 50 | 45 | 0 | 80 | 70 |
| Prebiotics | 60 | 50 | 50 | 0 | 80 | 100 2 --> |
| Glucose | 50 | 80 | 120 | 0 | 10 | 40 |
| Maltose | 50 | 40 | 50 | 0 | 10 | 40 |
| Maltodextrin | 10 | 20 | 10 | 0 | 50 | 10 |
| Butterfat | 20 | 40 | 20 | 20 | 20 | 100 |
| Milk powder | 8 | 2 | 5 | 3 | 8 | 5 |
| Composite emulsifier | 22 | 23 | 22 | 22 | 25 | 20 |
| Guar gum | 0.1 | 0.1 | 0.2 | 0.2 | 0.1 | 0.1 |
| Carragheen | 0.5 | 0.5 | 0.5 | 0.2 | 0.2 | 0.2 |
| Microcrystalline cellulose | 2 | 1 | 2 | 2 | 2 | 2 |
| Phosphate-buffered salt | 1 | 1 | 2 | 1 | 1 | 1 |
| Edible salt | 1 | 1 | 1 | 1 | 1 | 1 |
| Flavoring essence | 2 | 2 | 2 | 0 | 2 | 2 |
| Water | Surplus | Surplus | Surplus | Surplus | Surplus | Surplus |
Embodiment 1
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (deep hydrogenation palm oil 90 parts, deep hydrogenation palm-kernel oil 90 parts) 180 parts, sugar alcohol 100 parts, prebiotics (malto-oligosaccharide) 60 parts, glucose 50 parts, maltose 50 parts, maltodextrin 10 parts, butterfat (anhydrous butter oil) 20 parts, milk powder 8 parts, composite emulsifier 22 parts, guar gum 0.1 part, carragheen 0.5 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 65 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 60 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 70 DEG C of mixing speeds are 130rpm/min, carry out 20min pasteurize; Homogeneous, its pressure is 55MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
Embodiment 2
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (deep hydrogenation palm oil 100 parts, deep hydrogenation soybean oil 60 parts) 160 parts, sugar alcohol 50 parts, prebiotics (poly-grape) 50 parts, glucose 80 parts, maltose 40 parts, maltodextrin 20 parts, butterfat (butter) 40 parts, milk powder 2 parts, composite emulsifier 23 parts, guar gum 0.1 part, carragheen 0.5 part, microcrystalline cellulose 1 part, phosphate-buffered salt 1 part, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:5:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 58 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 63 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 62 DEG C of mixing speeds are 160rpm/min, carry out 30min pasteurize; Homogeneous, its pressure is 50MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
Embodiment 3
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (deep hydrogenation palm-kernel oil 100 parts, deep hydrogenation coconut oil 80 parts) 180 parts, sugar alcohol 45 parts, prebiotics (malto-oligosaccharide) 50 parts, glucose 120 parts, maltose 50 parts, maltodextrin 10 parts, butterfat (whipping cream) 20 parts, milk powder 5 parts, composite emulsifier 22 parts, guar gum 0.2 part, carragheen 0.5 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 2 parts, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 62 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 67 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 66 DEG C of mixing speeds are 190rpm/min, carry out 25min pasteurize; Homogeneous, its pressure is 40MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
Embodiment 4
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (refined palm oil 60 parts, Refined palm kernel oil 60 parts, refined coconut oil 60 parts) 180 parts, butterfat (anhydrous butter oil 10 parts, 10 parts, butter) 20 parts, milk powder 3 parts, composite emulsifier 22 parts, guar gum 0.2 part, carragheen 0.2 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 62 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Milk powder and water are mixed to form aqueous phase at 67 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 66 DEG C of mixing speeds are 190rpm/min, carry out 25min pasteurize; Homogeneous, its pressure is 50MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
Embodiment 5
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (deep hydrogenation palm-kernel oil 100 parts, deep hydrogenation coconut oil 50 parts) 150 parts, sugar alcohol 80 parts, prebiotics (poly-grape) 80 parts, glucose 10 parts, maltose 10 parts, maltodextrin 50 parts, butterfat (8 parts, butter, whipping cream 12 parts) 20 parts, milk powder 8 parts, composite emulsifier 25 parts, guar gum 0.1 part, carragheen 0.2 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 69 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 71 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 69 DEG C of mixing speeds are 190rpm/min, carry out 25min pasteurize; Homogeneous, its pressure is 55MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
Embodiment 6
A kind of animals and plants butter, is made up of the raw material of following parts by weight:
Vegetable oil (deep hydrogenation palm-kernel oil 100 parts) 100 parts, sugar alcohol 70 parts, prebiotics (poly-grape) 100 parts, glucose 40 parts, maltose 40 parts, maltodextrin 10 parts, butterfat (anhydrous butter oil 30 parts, 35 parts, butter, whipping cream 35 parts) 100 parts, milk powder 5 parts, composite emulsifier 20 parts, guar gum 0.1 part, carragheen 0.2 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 3:4:3:3:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
The preparation method of above-mentioned animals and plants butter is as follows:
(1) vegetable oil and butterfat are melted at 55 DEG C formation oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 60 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
(2) add flavoring essence in oil mixing with water emulsion, under 62 DEG C of mixing speeds are 130rpm/min, carry out 30min pasteurize; Homogeneous, its pressure is 60MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Aging, canned, obtain animals and plants butter.Best freezen protective is below-18 DEG C.
With commercially available animals and plants butter product for control sample, the animals and plants butter product prepare embodiment 1 ~ 6 and control sample maltreat experiment, and give a mark to experimental result:
1, high temperature experiment: dismissed at 35 DEG C of high temperature by the animals and plants butter of control sample and embodiment 1 ~ 6, observe its Mechanical Builds and whether ease back, subside, becomes bubble situation, investigates high-temperature stability.Without easing back in 4 hours, subside, water outlet is 10 points, be divided into subside, become bubble, water outlet is 0 point;
2, normal temperature experiment: dismissed about 22 DEG C room temperatures by the animals and plants butter of control sample and embodiment 1 ~ 6, observe its Mechanical Builds and whether ease back, subside, becomes bubble situation, investigates ordinary temperature stability.Without easing back in 1 hour, subside, become bubble and be 10 points, be divided into subside, become bubble, water outlet is 0 point;
3, low temperature test: be placed on about 8 DEG C refrigerators after being dismissed by the animals and plants butter of control sample and embodiment 1 ~ 6 and store and spend the night, observe its Mechanical Builds and whether ease back, subside, become bubble situation, investigate low-temperature stability.Without easing back in 24 hours, subside, become bubble and be 10 points, be divided into subside, become bubble, water outlet is 0 point;
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Control sample |
| Local flavor | Butterfat fragrance | Natural milk fat fragrance | Natural milk fat fragrance | Natural milk fat fragrance | Natural milk fat fragrance | Butterfat fragrance | Frankincense taste |
| High temperature is tested | 10 | 10 | 9 | 9 | 8 | 8 | 6 |
| Normal temperature is tested | 10 | 9 | 10 | 9 | 9 | 9.0 | 7 |
| Low temperature test | 10 | 9 | 10 | 10 | 9 | 10 | 8 |
Can find out from upper table, compared with prior art, the present invention is by optimizing the ratio of vegetable fat, butterfat and composite emulsifier and preferred to each component proportion and kind, in conjunction with the preferred preparation method of the present invention, high-temperature stability and the temperature fluctuation stability of animals and plants butter can be significantly improved.And animals and plants butter of the present invention has low-fat content, low sweet, is rich in the feature of natural milk fat fragrance.
With commercially available animals and plants butter product for control sample, to embodiment 1 ~ 6 prepare animals and plants butter product and control sample carry out product quality test, quality index mainly contains: overrun, kill time, foam stiffness (foamy body), foam stability and syneresis phenomenon.
Add water and carry out dismissing performance test: overrun, calculate as follows: the quality of the quality/same volume whipped cream of overrun=consubstantiality ponding;
Syneresis phenomenon: be placed in the beaker of 200ml by the butter sent, observes the condensate rate after the time and 24h starting to have elutriation to go out under placing it in room temperature condition.
Hardness: the hardness of dismissing butter is measured by the extrusion operation of INSTRON3369 type Texture instrument.The rare cream just sent is piled into the square that the length of side is 20mm, and be placed on above Texture instrument pallet, pressure apparatus extrudes cream gradually, is depressed into 50% of its height, then freely rebounds, and the maximum pressure (Fmax) when measuring bounce-back is as butter hardness.
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Control sample |
| Kill time | 4.5min | 5 min | 5.3min | 4 min | 5 min | 4.5min | 8min |
| Overrun | 4.4 | 4.5 | 4.3 | 4.3 | 4.2 | 4.0 | 4.0 |
| Hardness | 0.60N | 0.65 N | 0.55 N | 0.60 N | 0.45 N | 0.40 N | 0.40 N |
| Syneresis phenomenon | 36h is without syneresis | 36h is without syneresis | 36h is without syneresis | 36h is without syneresis | 36h is without syneresis | 36h is without syneresis | 36h is without syneresis |
Can find out from upper table, compared with prior art, the present invention is by optimizing the ratio of vegetable fat, butterfat and composite emulsifier and preferred to each component proportion and kind, in conjunction with the preferred preparation method of the present invention, the overrun of animals and plants butter and the high-temperature stability after beating can be significantly improved, reducing kills time there is not syneresis phenomenon to 4min, 36h.
The above embodiment only have expressed embodiments of the present invention; it describes comparatively concrete and detailed; but therefore can not be interpreted as the restriction to the scope of the claims of the present invention; in every case the technical scheme adopting the form of equivalent replacement or equivalent transformation to obtain, all should drop within protection scope of the present invention.
Claims (10)
1. an animals and plants butter, is made up of the raw material of following parts by weight: vegetable oil 1 ~ 200 part, sugar alcohol 0 ~ 180 part, prebiotics 0 ~ 200 part, glucose 0 ~ 180 part, maltose 0 ~ 180 part, maltodextrin 0 ~ 150 part, butterfat 1 ~ 150 part, milk powder 1 ~ 80 part, composite emulsifier 10 ~ 50 parts, guar gum 0.1 ~ 4 part, carragheen 0.1 ~ 4 part, microcrystalline cellulose 0.1 ~ 2 part, phosphate-buffered salt 0.1 ~ 5 part, edible salt 0.1 ~ 3 part, flavoring essence 0 ~ 2 part, surplus is water, adds to 1000 parts.
2. animals and plants butter according to claim 1, is characterized in that, the mixed weight of described vegetable oil, butterfat and composite emulsifier is than being vegetable oil: butterfat: composite emulsifier=(1 ~ 180): (1 ~ 100): (18 ~ 25).
3. animals and plants butter according to claim 1, it is characterized in that, described composite emulsifier is made up of casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
4. animals and plants butter according to claim 3, it is characterized in that, in described composite emulsifier, described casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose mixed weight are than being (1 ~ 10): (1 ~ 5): (1 ~ 5): (1 ~ 5): (0.5 ~ 2): (0.5 ~ 4): (0.5 ~ 2).
5. the animals and plants butter according to claim 3 or 4, is characterized in that, the weight ratio of described casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60 is 4:4:3:4.
6. animals and plants butter according to claim 1, is characterized in that, described vegetable oil is hydrogenated vegetable oil or refining Non-hydrogenated vegetable oils.
7. animals and plants butter according to claim 1, is characterized in that, is made up of the raw material of following parts by weight:
180 parts, sugar alcohol 100 parts, prebiotics 60 parts, glucose 50 parts, maltose 50 parts, maltodextrin 10 parts, butterfat 20 parts, milk powder 8 parts, composite emulsifier 22 parts, guar gum 0.1 part, carragheen 0.5 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, flavoring essence 2 parts, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
8. animals and plants butter according to claim 1, is characterized in that, is made up of the raw material of following parts by weight:
Vegetable oil 180 parts, butterfat 20 parts, milk powder 3 parts, composite emulsifier 22 parts, guar gum 0.2 part, carragheen 0.2 part, microcrystalline cellulose 2 parts, phosphate-buffered salt 1 part, edible salt 1 part, surplus is water, adds to 1000 parts; Wherein, described composite emulsifier is made up of by weight for 4:4:3:4:1:4:2 mixes casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose.
9. a preparation method for animals and plants butter as claimed in claim 1, comprises the following steps:
Vegetable oil and butterfat are melted at 55 ~ 77 DEG C and forms oil phase A; Composite emulsifier is added in oil phase A to mix and form oil phase B; Guar gum, carragheen, microcrystalline cellulose, phosphate-buffered salt, edible salt are added in oil phase B to mix and forms oil phase C; Sugar alcohol, prebiotics, glucose, maltose, maltodextrin, milk powder and water are mixed to form aqueous phase at 60 ~ 75 DEG C; Oil phase C even formation oil mixing with water emulsion mixed with water;
Add flavoring essence in oil mixing with water emulsion, under 60 ~ 72 DEG C of mixing speeds are greater than 120rpm/min, carry out 20 ~ 30min pasteurize; Homogeneous, its pressure is 0.2 ~ 60MPa; Emulsion crosses plate type heat exchanger or pipe heat exchanger is cooled to lower than 5 DEG C; Canned, obtain animals and plants butter;
Wherein, the mixed weight of described vegetable oil, butterfat and composite emulsifier is than being vegetable oil: butterfat: composite emulsifier=(1 ~ 180): (1 ~ 100): (18 ~ 25);
Described composite emulsifier is (1 ~ 10) by casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60, Tween-81, hydroxypropyl cellulose and methylcellulose by weight: (1 ~ 5): (1 ~ 5): (1 ~ 5): (0.5 ~ 2): (0.5 ~ 4): (0.5 ~ 2) mixes and forms.
10. the preparation method of animals and plants butter according to claim 9, it is characterized in that, the weight ratio of described casein sodium, polyglycerol fatty acid fat, single, double glycerine fatty acid fat, Tween-60 is 4:4:3:4.
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| CN201510915607.7A CN105475516A (en) | 2015-12-10 | 2015-12-10 | Plant blend cream and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794988A (en) * | 2016-05-16 | 2016-07-27 | 佛山市立高食品有限公司 | Conditioning cream for egg tart pudding and application of conditioning cream |
| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN107006618A (en) * | 2017-05-19 | 2017-08-04 | 广东立高食品有限公司 | A kind of animals and plants mix resistance to sour cream and preparation method thereof |
| CN107047804A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of Ka Shida cream and preparation method thereof |
| CN107149113A (en) * | 2017-05-09 | 2017-09-12 | 龙国雄 | Jam and preparation method thereof can be dismissed |
| CN107439705A (en) * | 2017-07-31 | 2017-12-08 | 安徽恋尚你食品有限公司 | A kind of low fat animals and plants margarine |
| CN109430429A (en) * | 2018-12-28 | 2019-03-08 | 上海海融食品科技股份有限公司 | A kind of concentrating cream and preparation method thereof |
| CN109673754A (en) * | 2019-02-18 | 2019-04-26 | 增城市麦肯嘉顿食品有限公司 | Tallow plants rouge butter |
| CN110463781A (en) * | 2019-08-20 | 2019-11-19 | 立高食品股份有限公司 | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN111919894A (en) * | 2020-08-12 | 2020-11-13 | 上海文辉食品工业有限公司 | Production process of non-trans-fatty acid non-dairy cream mixed cream |
| CN112205477A (en) * | 2020-10-09 | 2021-01-12 | 立高食品股份有限公司 | Pre-prepared milk cap composition and preparation method thereof |
| CN112655771A (en) * | 2020-12-14 | 2021-04-16 | 广泽乳业有限公司 | Animal and plant mixed cheese cream stored at normal temperature and preparation method thereof |
| CN113383822A (en) * | 2021-06-29 | 2021-09-14 | 上海海融食品科技股份有限公司 | Healthy cream and production equipment thereof |
| CN114680191A (en) * | 2020-12-28 | 2022-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid grease product containing butter and preparation method thereof |
| CN114680194A (en) * | 2020-12-28 | 2022-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid grease product and preparation method thereof |
| CN115251172A (en) * | 2022-08-07 | 2022-11-01 | 青岛可颂食品有限公司 | Butter-flavored whipped cream and preparation method thereof |
| CN117481214A (en) * | 2024-01-03 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
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| CN103271167A (en) * | 2013-05-31 | 2013-09-04 | 盐城顶益食品有限公司 | Prebiotics sugar-free non-dairy cream and preparation method thereof |
| CN103355418A (en) * | 2012-03-31 | 2013-10-23 | 上海海融食品工业有限公司 | Non-dairy cream of mixed milk fat and preparation method thereof |
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| CN103271167A (en) * | 2013-05-31 | 2013-09-04 | 盐城顶益食品有限公司 | Prebiotics sugar-free non-dairy cream and preparation method thereof |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794988A (en) * | 2016-05-16 | 2016-07-27 | 佛山市立高食品有限公司 | Conditioning cream for egg tart pudding and application of conditioning cream |
| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN107047804A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of Ka Shida cream and preparation method thereof |
| CN107149113A (en) * | 2017-05-09 | 2017-09-12 | 龙国雄 | Jam and preparation method thereof can be dismissed |
| CN107006618A (en) * | 2017-05-19 | 2017-08-04 | 广东立高食品有限公司 | A kind of animals and plants mix resistance to sour cream and preparation method thereof |
| CN107439705A (en) * | 2017-07-31 | 2017-12-08 | 安徽恋尚你食品有限公司 | A kind of low fat animals and plants margarine |
| CN109430429A (en) * | 2018-12-28 | 2019-03-08 | 上海海融食品科技股份有限公司 | A kind of concentrating cream and preparation method thereof |
| CN109673754A (en) * | 2019-02-18 | 2019-04-26 | 增城市麦肯嘉顿食品有限公司 | Tallow plants rouge butter |
| CN110463781A (en) * | 2019-08-20 | 2019-11-19 | 立高食品股份有限公司 | A kind of sea salt cheese plants butter cream and preparation method thereof containing cream |
| CN111374185A (en) * | 2020-04-13 | 2020-07-07 | 增城市麦肯嘉顿食品有限公司 | High-stability milk cream and preparation method thereof |
| CN111919894A (en) * | 2020-08-12 | 2020-11-13 | 上海文辉食品工业有限公司 | Production process of non-trans-fatty acid non-dairy cream mixed cream |
| CN112205477A (en) * | 2020-10-09 | 2021-01-12 | 立高食品股份有限公司 | Pre-prepared milk cap composition and preparation method thereof |
| CN112655771A (en) * | 2020-12-14 | 2021-04-16 | 广泽乳业有限公司 | Animal and plant mixed cheese cream stored at normal temperature and preparation method thereof |
| CN114680191A (en) * | 2020-12-28 | 2022-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid grease product containing butter and preparation method thereof |
| CN114680194A (en) * | 2020-12-28 | 2022-07-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid grease product and preparation method thereof |
| CN113383822A (en) * | 2021-06-29 | 2021-09-14 | 上海海融食品科技股份有限公司 | Healthy cream and production equipment thereof |
| CN115251172A (en) * | 2022-08-07 | 2022-11-01 | 青岛可颂食品有限公司 | Butter-flavored whipped cream and preparation method thereof |
| CN117481214A (en) * | 2024-01-03 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
| CN117481214B (en) * | 2024-01-03 | 2024-03-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Flavored butter and preparation method thereof |
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