CN106417673A - Cream shortening and preparation method thereof - Google Patents
Cream shortening and preparation method thereof Download PDFInfo
- Publication number
- CN106417673A CN106417673A CN201610859606.XA CN201610859606A CN106417673A CN 106417673 A CN106417673 A CN 106417673A CN 201610859606 A CN201610859606 A CN 201610859606A CN 106417673 A CN106417673 A CN 106417673A
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- China
- Prior art keywords
- fatty acid
- butter
- water
- emulsion
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Abstract
The invention relates to the field of fat and oil processing, in particular to cream shortening and a preparation method thereof. The cream shortening is prepared from, by weight, 38%-58% of refined vegetable oil, 30%-50% of edible tallow, 10% of cream, 0.3% of fatty acid monoglyceride and fatty acid diglyceride, 0.3% of propylene glycol fatty acid ester, 0.4% of phospholipid, 0.4% of flavoring agent, 0.02% of potassium sorbate, 0.009% of butyl hydroxy anisd, 0.009% of butylated hydroxytoluene, 0.0055% of beta-carotene and 0.5565% of water. The cream shortening has the advantages that the cream shortening prepared through emulsification, sterilization, snap chilling, kneading and packing solves the problems that existing shortening is single in taste and rough in texture; pastries prepared from the cream shortening are good in plasticity, strong in milky aroma, agreeable in sweetness, savory and mellow.
Description
Technical field
The present invention relates to fats and oils processing field, particularly a kind of milk butter and preparation method thereof.
Background technology
Milk butter is the oil product that commonly uses in cake makes, for shortcakeization or softening bakery a class with can
The hard fat of plasticity, can make cake product palatable crisp, existing shortening be refined Vegetable oil lipoprotein, hydrogenated oil and fat or on
The mixture of oils and fatss is stated, but existing shortening mouthfeel is single, quality is coarse, it is therefore desirable to which the processing technique of shortening is done
Further improvement.
Content of the invention
For solving above-mentioned the deficiencies in the prior art, the present invention provides a kind of milk butter and preparation method thereof, using different
Proportioning material, by the fusing point to milk butter, the analysis of preservation temperature, the butter biscuit oil that produces is homogeneous, using the butter biscuit
The cake plasticity that oil is produced is preferable, and milk is strong, agreeably sweet, and aromatic good to eat, local flavor is splendid.
The present invention is achieved through the following technical solutions：
A kind of milk butter, by following percentage by weight：Refining vegetable oil 38%-58%, edible Adeps Bovis seu Bubali 30%-50%, butter 10%,
Single, double fatty acid glyceride 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, potassium sorbate 0.02%,
Butylated hydroxyanisole 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water 0.5565% is made.
The preparation method of above-mentioned milk butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil, butter is mixed into raw oil and is heated to 65 DEG C -70 DEG C entrance emulsifyings
Tank, by single diglycerine fatty acid ester, methyl glycol fatty acid ester, phospholipid, flavorant, Butylated hydroxyanisole, dibutyl hydroxy
Toluene, the oil soluble additive of beta-carotene is mixed homogeneously with raw oil and is sufficiently stirred for, by potassium sorbate, water solublity add
Plus agent is added to the water mix homogeneously and is sufficiently stirred at a temperature of 70 DEG C -75 DEG C, the raw oil for mixing, oil-soluble are added
Agent, water, water-soluble additives add emulsion tank to stir 30-40min under the speed of 2000-3000r/min.
（2）Sterilization：Mixed emulsion is warming up to 72 DEG C -75 DEG C, 60-65 DEG C is cooled to after 15-20s by high-pressure column
Plug is pumped into duct type and scrapes sheet heat exchanger.
（3）Chilling：Sheet heat exchanger cooling is scraped using duct type and emulsion after sterilization is cooled to 22-27 DEG C, send into and mediate
Machine.
（4）Mediate：The emulsion for entering in kneader is risen high-temperature to 25-32 DEG C, contained β ' crystal formation in emulsion
Thing is the 70%-80% of total amount.
（5）Packaging：By the milk butter after kneading, it is sent to packer and packaging is filled with, the finished product after packaging is positioned over 20-
30 DEG C of constant heat storage, ripening 24h, outbound.
The present invention is a kind of milk butter, the refining vegetable oil using percentage by weight for 38-58%, the stock cattle of 30-50%
Oil, 10% butter proportioning, the method for traditional fabrication milk butter is only to use Adeps Bovis seu Bubali, but the fusing point of Adeps Bovis seu Bubali is high, plastic range
Narrow, unsaturated fatty acid content is relatively low, and a certain amount of solid fat is non-fusible in mouth after processing, produces wax sense, is to increase its mouth
Sense, balances the solid-to-liquid ratio of finished product, after adding refining vegetable oil and butter processing so as to reach just melt in the mouth.
The present invention using the single, double fatty acid glyceride that percentage by weight is 0.3%, 0.3% methyl glycol fatty acid ester,
0.4% phospholipid, it is a kind of W/O emulsion due to mixed raw oil to be, part moisture is dispersed in continuous oil phase, makes
W/O emulsion can be stablized with single, double fatty acid glyceride, when raw oil is entered in emulsion tank, water droplets coalescence becomes big liquid
Drop, produces the explosive vaporization of water, causes deep fat to spill, and adds phospholipid prevent water droplet from merging in the feed, thus slowly subtracts
Few evaporation rate, plays a part of antispattering agent, and phospholipid itself is for W/O with weaker emulsifying ability, but phospholipid and third
Diol fatty acid ester, improves the emulsifying capacity of itself after single, double fatty acid glyceride mixing, and phospholipid also has activating cell,
Metabolism, basal metabolism and hormonal balanced secretion is maintained, is strengthened immunity and the regeneration power of human body, promote fatty generation
Thank, prevent fatty liver, reduce serum cholesterol, improve blood circulation, the effect of prevention of cardiovascular disease.
Described single, double fatty acid glyceride or a kind of non-surface-active agent, reduce the interfacial tension of finished product, favorably
In emulsion is formed, add 0.3% single, double fatty acid glyceride, can change in emulsion fatty melt temperature scope and with
The quantity of matter polymorph and type, surfactant will stablize metastable polymorphic substance, postpone and change to stable type,
Ensure its softness.
Potassium sorbate is waterborne-type preservation, can effectively press down mycostatic growth, Butylated hydroxyanisole, dibutyl hydroxyl
Base toluene is antioxidant, mixes with raw oil, can effectively improve the shelf-life of finished product.
Beta-carotene is used as a kind of natural pigment, and which is fat-soluble preferably, and nutritious, using rear product in golden yellow
Color, attractive color, increase appetite.
First by edible Adeps Bovis seu Bubali, refining vegetable oil in manufacturing process, butter is mixed into raw oil and is heated to 65 DEG C -70 DEG C
Which is made to be completely in the state that dissolves, under the state, raw oil is easy to stirring, as the fusing point of oil soluble additive is higher, in order to
Prevent the nutritional labeling of too high temperature damage raw oil, oil soluble additive individually dissolved, add water-soluble additives and
After oil soluble additive, under the speed of 2000-3000r/min stirring 30-40min can fully by its homogenizing, using 72 DEG C-
75 DEG C, the method that 15-20s is sterilized in short-term, the rotten and nutrient substance of protein is prevented by high temperature.
Emulsion after sterilization is pumped into duct type using high-pressure plunger sheet heat exchanger is scraped, described duct type scraper plate is changed
Hot device includes cooling cylinder and hollow axle, and cooling drum outer wall is that coolant, inwall includes emulsion, is equipped with and freely can move on hollow axle
Dynamic scraper, emulsion can occur partially crystallizable in contact cooling cylinder inwall, be attached on cold barrel, and scraper is then with 300-
The thin slice that cooling cylinder inwall condenses is scraped and continues stirring into emulsion by the rotational speed of 700r/min, is passed through temperature inside hollow axle
Water, prevents emulsion in its inwall crystallization, and after being stirred continuously, duct type scrapper conveyor internal rotating forms shearing force, makes crystal
Rapid micronized, makes the milk butter that produces finer and smoother, after the temperature of emulsion is cooled to 20 DEG C, the emulsion after emulsifying
In contain substantial amounts of polymorphic substance, mainly α, β ' and β crystal, alpha-crystal form is unstable, easily forms more stable β, β '
Crystal formation, but beta crystal is that a kind of granule is big, the crystal of dereism, and β ' crystal formation is tiny crystal, and beta crystal is mutually interpolymerized with β ' crystal formation
Collection forms into dense trickle shape structure, and this structure can form very fine network, and this network has very big table
Area, has the ability to hold onto liquid oil and aqueous phase droplets, so that margarine is more stable.Sheet heat exchanger is scraped out from duct type
Emulsion, enters kneader and is stirred continuously until temperature rises to 25-32 DEG C, and at this temperature, β ' crystal formation thing in milk butter
Content account for the 70%-80% of total amount, finished product is in soft condition.
Description of the drawings
Fig. 1 is the solid-to-liquid ratio of finished product in embodiments of the invention 3.
Specific embodiment
Embodiment 1：
A kind of milk butter, by following percentage by weight：Refining vegetable oil 38%, edible Adeps Bovis seu Bubali 50%, butter 10%, single, double glyceride
Fat acid esters 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, potassium sorbate 0.02%, butylhydroxy fennel
Fragrant ether 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water 0.5565% is made.
The preparation method of above-mentioned milk butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil, butter is mixed into raw oil and is heated to 65 DEG C of entrance emulsion tanks, will be single
Diglycerine fatty acid ester, methyl glycol fatty acid ester, phospholipid, flavorant, Butylated hydroxyanisole, dibenzylatiooluene, β-
The oil soluble additive of carotene is mixed homogeneously with raw oil and is sufficiently stirred for, by potassium sorbate, water-soluble additives add
Mix homogeneously it is sufficiently stirred at a temperature of 70 DEG C in water, by the raw oil for mixing, oil soluble additive, water, water solublity
Additive adds emulsion tank to stir 30min under the speed of 2000r/min.
（2）Sterilization：Mixed emulsion is warming up to 72 DEG C, 60 DEG C is cooled to after 15s pipe is pumped into by high-pressure plunger
Road formula scrapes sheet heat exchanger.
（3）Chilling：Sheet heat exchanger cooling is scraped using duct type and emulsion after sterilization is cooled to 27 DEG C, send into kneader.
（4）Mediate：The emulsion for entering in kneader is risen high-temperature to 32 DEG C, in emulsion, contained β ' crystal formation thing is
The 70% of total amount.
（5）Packaging：By the milk butter after kneading, it is sent to packer and packaging is filled with, the finished product after packaging is positioned over 28
DEG C constant heat storage, ripening 24h, outbound.
Embodiment 2：
A kind of milk butter, by following percentage by weight：Refining vegetable oil 48%, edible Adeps Bovis seu Bubali 40%, butter 10%, single, double glyceride
Fat acid esters 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, potassium sorbate 0.02%, butylhydroxy fennel
Fragrant ether 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water 0.5565% is made.
The preparation method of above-mentioned milk butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil, butter is mixed into raw oil and is heated to 67.5 DEG C of entrance emulsion tanks, will
Single diglycerine fatty acid ester, methyl glycol fatty acid ester, phospholipid, flavorant, Butylated hydroxyanisole, dibenzylatiooluene,
The oil soluble additive of beta-carotene is mixed homogeneously with raw oil and is sufficiently stirred for, and the water-soluble additives of potassium sorbate are added
Enter in water mix homogeneously and be sufficiently stirred at a temperature of 72.5 DEG C, by the raw oil for mixing, oil soluble additive, water, water
Soluble additives add emulsion tank to stir 35min under the speed of 2500r/min.
（2）Sterilization：Mixed emulsion is warming up to 73.5 DEG C, 62.5 DEG C is cooled to after 17.5s by high-pressure plunger pump
Press-in duct type scrapes sheet heat exchanger.
（3）Chilling：Sheet heat exchanger cooling is scraped using duct type and emulsion after sterilization is cooled to 25 DEG C, send into kneader.
（4）Mediate：The emulsion for entering in kneader is risen high-temperature to 30 DEG C, in emulsion, contained β ' crystal formation thing is
The 75% of total amount.
（5）Packaging：By the milk butter after kneading, it is sent to packer and packaging is filled with, the finished product after packaging is positioned over 26
DEG C constant heat storage, ripening 24h, outbound.
Embodiment 3
A kind of milk butter, by following percentage by weight：Refining vegetable oil 58%, edible Adeps Bovis seu Bubali 30%, butter 10%, single, double glyceride
Fat acid esters 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, potassium sorbate 0.02%, butylhydroxy fennel
Fragrant ether 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water 0.5565% is made.
The preparation method of above-mentioned milk butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil, butter is mixed into raw oil and is heated to 70 DEG C of entrance emulsion tanks, will be single
Diglycerine fatty acid ester, methyl glycol fatty acid ester, phospholipid, flavorant, Butylated hydroxyanisole, dibenzylatiooluene, β-
The oil soluble additive of carotene is mixed homogeneously with raw oil and is sufficiently stirred for, by potassium sorbate, water-soluble additives add
Mix homogeneously it is sufficiently stirred at a temperature of 75 DEG C in water, by the raw oil for mixing, oil soluble additive, water, water solublity
Additive adds emulsion tank to stir 40min under the speed of 3000r/min.
（2）Sterilization：Mixed emulsion is warming up to 75 DEG C, 65 DEG C is cooled to after 20s pipe is pumped into by high-pressure plunger
Road formula scrapes sheet heat exchanger.
（3）Chilling：Sheet heat exchanger cooling is scraped using duct type and emulsion after sterilization is cooled to 22 DEG C, send into kneader.
（4）Mediate：The emulsion for entering in kneader is risen high-temperature to 25 DEG C, in emulsion, contained β ' crystal formation thing is
The 80% of total amount.
（5）Packaging：By the milk butter after kneading, it is sent to packer and packaging is filled with, the finished product after packaging is positioned over 22
DEG C constant heat storage, ripening 24h, outbound.
As shown in figure 1, described milk butter, under normal temperature state, plasticity is preferable, and form is preferable, is entering the mouth, easily
Melt, good in taste.
Claims (5)
1. a kind of milk butter, it is characterised in that by following percentage by weight：Refining vegetable oil 38%-58%, edible Adeps Bovis seu Bubali 30%-
50%, butter 10%, single, double fatty acid glyceride 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, mountain
Potassium sorbate 0.02%, Butylated hydroxyanisole 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water
0.5565% makes.
2. a kind of a kind of milk butter according to claim 1, it is characterised in that milk butter, by following percentage by weight：Essence
Refining vegetable oil 38%, edible Adeps Bovis seu Bubali 50%, butter 10%, single, double fatty acid glyceride 0.3%, methyl glycol fatty acid ester 0.3%, phospholipid
0.4%, flavorant 0.4%, potassium sorbate 0.02%, Butylated hydroxyanisole 0.009%, dibenzylatiooluene 0.009%, β-
Carotene 0.0055%, water 0.5565% is made.
3. a kind of milk butter according to claim 1, it is characterised in that by following percentage by weight：Refining vegetable oil
48%, edible Adeps Bovis seu Bubali 40%, butter 10%, single, double fatty acid glyceride 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, food
With spice 0.4%, potassium sorbate 0.02%, Butylated hydroxyanisole 0.009%, dibenzylatiooluene 0.009%, beta-carotene
0.0055%, water 0.5565% is made.
4. a kind of milk butter according to claim 1, by following percentage by weight：Refining vegetable oil 58%, edible Adeps Bovis seu Bubali
30%, butter 10%, single, double fatty acid glyceride 0.3%, methyl glycol fatty acid ester 0.3%, phosphatidase 0 .4%, flavorant 0.4%, mountain
Potassium sorbate 0.02%, Butylated hydroxyanisole 0.009%, dibenzylatiooluene 0.009%, beta-carotene 0.0055%, water
0.5565% makes.
5. the preparation method of a kind of milk butter according to claim 1, it is characterised in that comprise the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil, butter is mixed into raw oil and is heated to 65 DEG C -70 DEG C entrance emulsifyings
Tank, by single diglycerine fatty acid ester, methyl glycol fatty acid ester, phospholipid, flavorant, Butylated hydroxyanisole, dibutyl hydroxy
Toluene, the oil soluble additive of beta-carotene is mixed homogeneously with raw oil and is sufficiently stirred for, by potassium sorbate, water solublity add
Plus agent is added to the water mix homogeneously and is sufficiently stirred at a temperature of 70 DEG C -75 DEG C, the raw oil for mixing, oil-soluble are added
Agent, water, water-soluble additives add emulsion tank to stir 30-40min under the speed of 2000-3000r/min;
（2）Sterilization：Mixed emulsion is warming up to 72 DEG C -75 DEG C, 60-65 DEG C is cooled to after 15-20s by high-pressure plunger pump
Press-in duct type scrapes sheet heat exchanger;
（3）Chilling：Sheet heat exchanger cooling is scraped using duct type and emulsion after sterilization is cooled to 22-27 DEG C, send into kneader;
（4）Mediate：The emulsion for entering in kneader is risen high-temperature to 25-32 DEG C, in emulsion, contained β ' crystal formation thing is
The 70%-80% of total amount;
（5）Packaging：By the milk butter after kneading, it is sent to packer and packaging is filled with, the finished product after packaging is positioned over 20-30
DEG C constant heat storage, ripening 24h, outbound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610859606.XA CN106417673A (en) | 2016-09-29 | 2016-09-29 | Cream shortening and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610859606.XA CN106417673A (en) | 2016-09-29 | 2016-09-29 | Cream shortening and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417673A true CN106417673A (en) | 2017-02-22 |
Family
ID=58171058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610859606.XA Pending CN106417673A (en) | 2016-09-29 | 2016-09-29 | Cream shortening and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417673A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857882A (en) * | 2017-02-28 | 2017-06-20 | 江南大学 | A kind of preparation and application of trans-fatty acid-free crisp skin oil |
| CN107494747A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of hyperglycemia population eats fried food mixing butter breast |
| CN114794195A (en) * | 2022-05-17 | 2022-07-29 | 杭州朝弘缘食品有限公司 | Cheese shrimp tart and preparation method thereof |
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|---|---|---|---|---|
| CN1806641A (en) * | 2006-01-27 | 2006-07-26 | 山西农业大学 | Artificial fat and preparation process thereof |
| CN103651967A (en) * | 2013-11-26 | 2014-03-26 | 安徽天祥粮油食品有限公司 | Whole milk butter composition |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN104472732A (en) * | 2014-11-24 | 2015-04-01 | 安徽天祥粮油食品有限公司 | Anhydrous butter |
| CN104472729A (en) * | 2014-11-24 | 2015-04-01 | 安徽天祥粮油食品有限公司 | Butter capable of achieving industrial processing |
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2016
- 2016-09-29 CN CN201610859606.XA patent/CN106417673A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1806641A (en) * | 2006-01-27 | 2006-07-26 | 山西农业大学 | Artificial fat and preparation process thereof |
| CN103651967A (en) * | 2013-11-26 | 2014-03-26 | 安徽天祥粮油食品有限公司 | Whole milk butter composition |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN104472732A (en) * | 2014-11-24 | 2015-04-01 | 安徽天祥粮油食品有限公司 | Anhydrous butter |
| CN104472729A (en) * | 2014-11-24 | 2015-04-01 | 安徽天祥粮油食品有限公司 | Butter capable of achieving industrial processing |
Non-Patent Citations (1)
| Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857882A (en) * | 2017-02-28 | 2017-06-20 | 江南大学 | A kind of preparation and application of trans-fatty acid-free crisp skin oil |
| CN107494747A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of hyperglycemia population eats fried food mixing butter breast |
| CN114794195A (en) * | 2022-05-17 | 2022-07-29 | 杭州朝弘缘食品有限公司 | Cheese shrimp tart and preparation method thereof |
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Application publication date: 20170222 |