CN106472716A - A kind of lamellar butter and preparation method thereof - Google Patents
A kind of lamellar butter and preparation method thereof Download PDFInfo
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- CN106472716A CN106472716A CN201610859553.1A CN201610859553A CN106472716A CN 106472716 A CN106472716 A CN 106472716A CN 201610859553 A CN201610859553 A CN 201610859553A CN 106472716 A CN106472716 A CN 106472716A
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- butter
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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
- 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
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to butter manufacture field, particularly a kind of lamellar butter and preparation method thereof, described lamellar butter, by following percentage by weight：Refining vegetable oil 52% 67%, edible Adeps Bovis seu Bubali 15 30%, Sal 1%, single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, potassium sorbate 0.1%, tert-butylhydroquinone 0.018%, bata-carotene 0.003%, water 15.579% is made.By emulsifying, sterilize, chilling, mediate, the lamellar butter that packaging makes, solve solution traditional flake butter plasticity poor, easy to be excessively soft or really up to the mark after molding, the more coarse lamellar butter pale yellow that it is impossible to meet the problem of consumer demand, the method is produced of mouthfeel, milk flavor is strong, natural, aromatic good to eat, local flavor is splendid.
Description
Technical field
The present invention relates to butter manufacture field, particularly a kind of lamellar butter and preparation method thereof.
Background technology
Lamellar butter is i.e. margarine, refer on some dining tables smear oils and fatss and some are used for the oils and fatss of shortening,
Due to low price, gradually instead of butter in some places, be the oil extracting from plant seed through over hydrogenation, reduction insatiable hunger
And degree, become the fat of solid-state, add essence, just become outward appearance, the taste margarine all like butter, majority is used in egg
In cake and Western-style pastry, but traditional lamellar butter plasticity is poor, easy to be excessively soft or really up to the mark after molding, mouthfeel more coarse it is impossible to
Meet consumer demand.
Content of the invention
For solving above-mentioned the deficiencies in the prior art, the present invention provides a kind of lamellar butter and preparation method thereof, using difference
Proportioning material, by the fusing point to lamellar butter, the analysis of preservation temperature, the lamellar butter pale yellow produced, milk
Taste is strong, and natural, aromatic good to eat, local flavor is splendid.
The present invention is achieved through the following technical solutions：
A kind of lamellar butter, by following percentage by weight：Refining vegetable oil 52%-67%, edible Adeps Bovis seu Bubali 15-30%, Sal 1%,
Single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, potassium sorbate 0.1%, tertiary butyl pair
Benzodiazepiness 0.018%, beta-carotene 0.003%, water 15.579% is made.
The preparation method of above-mentioned lamellar 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, double fatty acid glyceride, polyglycerolpolyrici.oleate, tert-butylhydroquinone, flavorant, the oil of beta-carotene
Soluble additives are mixed homogeneously with raw oil and are sufficiently stirred for, and by potassium sorbate, the water-soluble additives of Sal are added to the water mixed
Close uniformly and be sufficiently stirred at a temperature of 70 DEG C -75 DEG C, by the raw oil mixing, oil soluble additive, water, water solublity adds
Plus agent adds emulsion tank at 65 DEG C -70 DEG C, under the speed of 2000-3000r/min, stir 30-40min.
（2）Sterilization：Mixed emulsion is warming up to 72 DEG C -75 DEG C, 15-20s sterilize, after be cooled to 60-65 DEG C by
High-pressure plunger is pumped into duct type and scrapes sheet heat exchanger.
（3）Chilling：Scrape sheet heat exchanger cooling using duct type and emulsion after sterilization is cooled to 20 DEG C, send into kneader.
（4）Mediate：The emulsion entering in kneader is risen high-temperature to 23-30 DEG C, completes contained β ' in emulsion
Crystal formation thing is the 70%-80% of total amount.
（5）Packaging：By the lamellar butter after mediating, after being sent to piece oil forming machine filling, cut into slices using universal microtome, bag
Finished product after dress is positioned over 20 DEG C -30 DEG C, ripening 48h outbound.
The present invention is a kind of lamellar butter, and the method for traditional fabrication lamellar butter is only to use Adeps Bovis seu Bubali, but Adeps Bovis seu Bubali is molten
Point is high, and plastic range is narrow, and unsaturated fatty acid content is relatively low, and a certain amount of solid fat is non-fusible in mouth after processing, produces wax
Sense, for increasing its mouthfeel, the solid-to-liquid ratio of balance finished product, using refining vegetable oil 52%-67%, edible Adeps Bovis seu Bubali 15-30% proportioning processing
Afterwards so as to have good plasticity, ductility.
The present invention uses 0.5% single, double fatty acid glyceride, 0.5% polyglycerolpolyrici.oleate %, is due to mixing
The part moisture of raw oil afterwards is dispersed in continuous oil phase, can be with stable emulsion, separately using single, double fatty acid glyceride
Outward, single, double fatty acid glyceride or a kind of non-surface-active agent, reduce the interfacial tension of finished product, advantageously form emulsus
Liquid, polyglycerolpolyrici.oleate is lipophilic emulsifier, stable in aqueous many systems, can prevent oils and fatss from separating, oozing out, carry
The conformality of high product, its fragility and conformality, Sal can prevent finished product excessively greasy, and potassium sorbate is waterborne-type preservation,
Mycostatic growth can effectively be pressed down, tert-butylhydroquinone can make the antioxidative stabilizer of edible oil and fat improve 3-5 times.
, as a kind of natural pigment, it is fat-soluble preferably for beta-carotene, and nutritious so as to have finished product, present
Milky, attractive color, increase appetite.
First by edible Adeps Bovis seu Bubali in manufacturing process, refining vegetable oil is mixed into raw oil and is heated to 65 DEG C -70 DEG C and makes it
It is completely in the state of thawing, under this state, raw oil is easy to stir, and the loss in order to reduce nutrient substance prevents temperature too high
The forfeiture of the rotten and nutrient substance of the protein causing, water-soluble additives are quickly dissolved in 70-75 DEG C of water, then with
Wherein raw oil and oil soluble additive mixing homogenizing, it is ensured that not running off of its nutrient substance, add water-soluble additives and oil
After soluble additives, under the speed of 2000-3000r/min, stirring 30-40min can be fully by its homogenizing, using 72 DEG C -75
DEG C, the method that 15-20s sterilizes in short-term, prevent the rotten of protein.
Emulsion after sterilization is pumped into duct type using high-pressure plunger and scrapes sheet heat exchanger, when emulsion passes through cooling wall
Rapidly cool down, immediate with emulsion one layer crystallizes, and is condensed in the upper of cold wall, scraper plate scrapes the crystallization in cold wall, makes
Crystallization reenters and continues stirring in emulsion, because duct type scrapper conveyor internal rotating forms shearing force, makes crystal micro- rapidly
Granulation, produces more fine product, and cools the temperature to 20 DEG C.Described duct type scrape sheet heat exchanger include cooling cylinder and
Hollow axle, cooling drum outer wall is coolant, and inwall includes emulsion, equipped with the scraper that can move freely on hollow axle, with 300-
The thin slice that cooling cylinder inwall condenses is entered emulsion and continues stirring by the rotational speed of 700r/min, is passed through warm water, prevents inside axle
Emulsion crystallizes in its inwall, and after being stirred continuously, the temperature of emulsion is cooled to 20 DEG C.
Substantial amounts of polymorphic substance, mainly α, β ' and β crystal is contained, alpha-crystal form is unstable in emulsion after emulsifying
Fixed, easily form more stable β, β ' crystal formation, but a kind of beta crystal big, crystal of dereism that is granule, β ' crystal formation is tiny crystalline substance
Body, beta crystal and β ' crystal formation are mutually assembled and are formed into dense trickle shape structure, and this structure can form very fine network,
And this network has very big surface area, have the ability to hold onto liquid oil and aqueous phase droplets, so that margarine is more stable, and
Add 0.5% single, double fatty acid glyceride, can change fat melt temperature scope and the quantity of polymorphic substance and class
Type, surfactant will stablize metastable polymorphic substance, postpone and change it is ensured that its softness to stable type.
Scrape sheet heat exchanger emulsion out from duct type, enter kneader and be stirred continuously until temperature rises to 23-30
DEG C, the content of the β ' crystal formation thing in emulsion accounts for the 70%-80% of total amount, and finished product is in soft condition.
Using piece oil forming machine by after emulsion filling out from kneader, cut into slices using universal microtome, ripening
48h, crystal converts completely, reaches the standard of outbound.
Specific embodiment
Embodiment 1：
A kind of lamellar butter, by following percentage by weight：Refining vegetable oil 52%, edible Adeps Bovis seu Bubali 30%, Sal 1%, single, double sweet
Oil and fat acid esters 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, potassium sorbate 0.1%, tert-butylhydroquinone
0.018%, beta-carotene 0.003%, water 15.579% is made.
The preparation method of above-mentioned lamellar 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, polyglycerolpolyrici.oleate, flavorant, the oil-soluble of tert-butylhydroquinone beta-carotene adds
Agent is mixed homogeneously with raw oil and is sufficiently stirred for, by potassium sorbate, Sal, water-soluble additives be added to the water mix homogeneously simultaneously
It is sufficiently stirred at a temperature of 70 DEG C, by the raw oil mixing, oil soluble additive, water, water-soluble additives add emulsifying
Tank, at 65 DEG C, stirs 30min under the speed of 2000r/min.
（2）Sterilization：Mixed emulsion is warming up to 72 DEG C, 15s sterilizes, after be cooled to 60 DEG C and be pumped by high-pressure plunger
Enter duct type and scrape sheet heat exchanger.
（3）Chilling：Scrape sheet heat exchanger cooling using duct type and emulsion after sterilization is cooled to 20 DEG C, send into kneader.
（4）Mediate：The emulsion entering in kneader is risen high-temperature to 23 DEG C, in emulsion, contained β ' crystal formation thing is
The 70% of total amount.
（5）Packaging：By the lamellar butter after mediating, after being sent to piece oil forming machine filling, cut into slices using automatic placement machine, bag
Finished product after dress is positioned over 20 DEG C of constant heat storage, ripening 48h outbound.
Embodiment 2：
A kind of lamellar butter, by following percentage by weight：Refining vegetable oil 56.5%, edible Adeps Bovis seu Bubali 25.5%, Sal 1%, single,
Diglycerine fatty acid ester 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, potassium sorbate 0.1%, tertiary butyl is to benzene
Diphenol 0.018%, beta-carotene 0.003%, water 15.579% is made.
The preparation method of above-mentioned lamellar butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil is mixed into raw oil and is heated to 67.5 DEG C of entrance emulsion tanks, will be single, double
Fatty acid glyceride, polyglycerolpolyrici.oleate, flavorant, the oil soluble additive of tert-butylhydroquinone beta-carotene
Mix homogeneously with raw oil and be sufficiently stirred for, by potassium sorbate, Sal, water-soluble additives be added to the water mix homogeneously and
It is sufficiently stirred at a temperature of 72.5 DEG C, by the raw oil mixing, oil soluble additive, water, water-soluble additives add emulsifying
Tank, at 67.5 DEG C, stirs 35min under the speed of 2500r/min.
（2）Sterilization：Mixed emulsion is warming up to 73.5 DEG C, 17.5s sterilize, after be cooled to 62.5 DEG C by high-pressure column
Plug is pumped into duct type and scrapes sheet heat exchanger.
（3）Chilling：Scrape sheet heat exchanger cooling using duct type and emulsion after sterilization is cooled to 20 DEG C, send into kneader.
（4）Mediate：The emulsion entering in kneader is risen high-temperature to 26.5 DEG C, contained β ' crystal formation thing in emulsion
For total amount 75%.
（5）Packaging：By the lamellar butter after mediating, after being sent to piece oil forming machine filling, cut into slices using automatic placement machine, bag
Finished product after dress is positioned over 25 DEG C of constant heat storage, ripening 48h outbound.
Embodiment 3
A kind of lamellar butter, by following percentage by weight：Refining vegetable oil 67%, edible Adeps Bovis seu Bubali 15%, Sal 1%, single, double sweet
Oil and fat acid esters 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, potassium sorbate 0.1%, tert-butylhydroquinone
0.018%, beta-carotene 0.003%, water 15.579% is made.
The preparation method of above-mentioned lamellar butter, comprises the steps of：
（1）Emulsifying：By edible Adeps Bovis seu Bubali, refining vegetable oil is mixed into raw oil and is heated to 70 DEG C of entrance emulsion tanks, will be single double sweet
Oil and fat acid esters, polyglycerolpolyrici.oleate, flavorant, the oil soluble additive of tert-butylhydroquinone beta-carotene with
Raw oil mix homogeneously is simultaneously sufficiently stirred for, by potassium sorbate, Sal, water-soluble additives be added to the water mix homogeneously and 75
It is sufficiently stirred at a temperature of DEG C, by the raw oil mixing, oil soluble additive, water, water-soluble additives add emulsion tank to exist
70 DEG C, under the speed of 3000r/min, stir 40min.
（2）Sterilization：Mixed emulsion is warming up to 75 DEG C, 20s sterilize, after be cooled to 65 DEG C by high-pressure plunger pump
Press-in duct type scrapes sheet heat exchanger.
（3）Chilling：Scrape sheet heat exchanger cooling using duct type and emulsion after sterilization is cooled to 20 DEG C, send into kneader.
（4）Mediate：The emulsion entering in kneader is risen high-temperature to 28 DEG C, in emulsion, contained β ' crystal formation thing is
The 80% of total amount.
（5）Packaging：By the lamellar butter after mediating, it is sent to the finished product after piece oil forming machine carries out slice packaging packaging and places
In 25 DEG C of constant heat storage, ripening 48h outbound.
Claims (5)
1. a kind of lamellar butter is it is characterised in that by following percentage by weight：Refining vegetable oil 52%-67%, edible Adeps Bovis seu Bubali
15-30%, Sal 1%, single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant 0.3%, sorbic acid
Potassium 0.1%, tert-butylhydroquinone 0.018%, beta-carotene 0.003%, water 15.579% is made.
2. a kind of lamellar butter according to claim 1 is it is characterised in that by following percentage by weight：Refined vegetable
Oil 52%, edible Adeps Bovis seu Bubali 30%, Sal 1%, single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant
0.3%, potassium sorbate 0.1%, tert-butylhydroquinone 0.018%, beta-carotene 0.003%, water 15.579% is made.
3. a kind of lamellar butter according to claim 1 is it is characterised in that by following percentage by weight：Refined vegetable
Oil 56.5%, edible Adeps Bovis seu Bubali 25.5%, Sal 1%, single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, eat
Spice 0.3%, potassium sorbate 0.1%, tert-butylhydroquinone 0.018%, beta-carotene 0.003%, water 15.579% is made.
4. a kind of lamellar butter according to claim 1 is it is characterised in that by following percentage by weight：Refined vegetable
Oil 67%, edible Adeps Bovis seu Bubali 15%, Sal 1%, single, double fatty acid glyceride 0.5%, polyglycerolpolyrici.oleate 0.5%, flavorant
0.3%, potassium sorbate 0.1%, tert-butylhydroquinone 0.018%, beta-carotene 0.003%, water 15.579% is made.
5. a kind of preparation method of lamellar butter according to claim 1 is 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 emulsion tanks, general's list,
Diglycerine fatty acid ester, polyglycerolpolyrici.oleate, tert-butylhydroquinone, flavorant, the oil-soluble of beta-carotene adds
Agent is mixed homogeneously with raw oil and is sufficiently stirred for, and by potassium sorbate, the water-soluble additives of Sal are added to the water mix homogeneously simultaneously
It is sufficiently stirred at a temperature of 70 DEG C -75 DEG C, by the raw oil mixing, oil soluble additive, water, water-soluble additives add
Emulsion tank, at 65 DEG C -70 DEG C, stirs 30-40min under the speed of 2000-3000r/min;（2）Sterilization：By mixed emulsion
Be warming up to 72 DEG C -75 DEG C, 15-20s sterilizes, after be cooled to 60-65 DEG C duct type be pumped into by high-pressure plunger and scrape sheet heat exchanger;
（3）Chilling：Scrape sheet heat exchanger cooling using duct type and emulsion after sterilization is cooled to 20 DEG C, send into kneader;（4）Mediate：
The emulsion entering in kneader is risen high-temperature to 23-30 DEG C, completing contained β ' crystal formation thing in emulsion is total amount
70%-80%;（5）Packaging：By the lamellar butter after mediating, after being sent to piece oil forming machine filling, cut into slices using universal microtome, bag
Finished product after dress is positioned over 20 DEG C -30 DEG C, ripening 48h outbound.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610859553.1A CN106472716A (en) | 2016-09-29 | 2016-09-29 | A kind of lamellar butter and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610859553.1A CN106472716A (en) | 2016-09-29 | 2016-09-29 | A kind of lamellar butter and preparation method thereof |
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| CN106472716A true CN106472716A (en) | 2017-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610859553.1A Pending CN106472716A (en) | 2016-09-29 | 2016-09-29 | A kind of lamellar butter and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857266A (en) * | 2017-03-20 | 2017-06-20 | 广州市欧通机械有限公司 | A kind of artificial crisp piece oil machine of sanitation-grade |
| CN109588498A (en) * | 2018-12-28 | 2019-04-09 | 成都金米吉生物科技有限公司 | A kind of edible lighting butter and preparation method thereof |
| CN110029025A (en) * | 2019-04-20 | 2019-07-19 | 成都金米吉生物科技有限公司 | A kind of edible tealight and preparation method thereof |
| WO2019208597A1 (en) * | 2018-04-27 | 2019-10-31 | 株式会社カネカ | Novel roll-in margarine |
| WO2019216400A1 (en) * | 2018-05-11 | 2019-11-14 | 株式会社カネカ | Highly productive method for manufacturing roll-in margarine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857266A (en) * | 2017-03-20 | 2017-06-20 | 广州市欧通机械有限公司 | A kind of artificial crisp piece oil machine of sanitation-grade |
| WO2019208597A1 (en) * | 2018-04-27 | 2019-10-31 | 株式会社カネカ | Novel roll-in margarine |
| WO2019216400A1 (en) * | 2018-05-11 | 2019-11-14 | 株式会社カネカ | Highly productive method for manufacturing roll-in margarine |
| JPWO2019216400A1 (en) * | 2018-05-11 | 2020-10-22 | 株式会社カネカ | High productivity roll-in margarine manufacturing method |
| CN109588498A (en) * | 2018-12-28 | 2019-04-09 | 成都金米吉生物科技有限公司 | A kind of edible lighting butter and preparation method thereof |
| CN109588498B (en) * | 2018-12-28 | 2021-06-04 | 成都金米吉生物科技有限公司 | Edible lighting butter and preparation method thereof |
| CN110029025A (en) * | 2019-04-20 | 2019-07-19 | 成都金米吉生物科技有限公司 | A kind of edible tealight and preparation method thereof |
| CN110029025B (en) * | 2019-04-20 | 2020-09-11 | 成都金米吉生物科技有限公司 | Edible tea wax and preparation method thereof |
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