CN107087687A - The preparation method that a kind of dietary fiber plants butter cream - Google Patents
The preparation method that a kind of dietary fiber plants butter cream Download PDFInfo
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- CN107087687A CN107087687A CN201710221385.8A CN201710221385A CN107087687A CN 107087687 A CN107087687 A CN 107087687A CN 201710221385 A CN201710221385 A CN 201710221385A CN 107087687 A CN107087687 A CN 107087687A
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- preparation
- oil
- cream
- butter
- aqueous phase
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Classifications
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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
- A23D7/0053—Compositions other than spreads
-
- 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 preparation method that a kind of dietary fiber plants butter cream, it is characterised in that：1）Galam butter produces 2）The preparation 3 of food fibre powder）The formula of product is（%, w/w）：Galam butter 50, palm oil 5.0, food fibre powder 20.0, white sugar 5.0, salt 0.5, skimmed milk power 15.0, diglycerides 0.05, lecithin 0.3, vitamin A 0.015, potassium sorbate 0.015, citric acid 0.01, carragheen 0.4, casein sodium 0.9, essence 0.1 0.3, plus deionized water add to 100.4）The preparation 5 of aqueous phase）The preparation 6 of oil phase）Reconcile and emulsify 7）The quenching shaping present invention can simulate the fatty structural quality having, mouthfeel, local flavor compared with similar products, but also with low-heat, nontoxic characteristic.Possesses the health-care efficacy that traditional cream product can not be reached.The calorie value of cream is considerably reduced, production cost is reduced, the intrinsic physical aspect of cream and taste are maintained again, possesses effect of low-heat health care.
Description
Technical field
The present invention relates to the preparation method that the production technology of cream, more particularly to a kind of dietary fiber plant butter cream, category
Cream production technical field.
Background technology
It is that vegetable oil is carried out into hydrogenation to plant butter cream, the vegetable oil of liquid is become the semisolid of plasticity, is easy to
Make and store.Research shows that vegetable oil can produce trans-fatty acid in hydrogenation process, and it can make low close in human blood
Lipoprotein increase is spent, HDL is reduced, induce vascular sclerosis, increase heart disease, the danger of cerebrovas-cularaccident, to strong
Health is also very unfavorable.
The large-scale production of AJC, generates substantial amounts of pomace, and contains substantial amounts of polysaccharide in pomace
Material, there is pectin, cellulose, hemicellulose and lignin etc., is a kind of good dietary fiber resource, at the same rich in carbohydrate,
Protein, amino acid, trace element etc., also containing lipid, fiber etc. in pericarp.
Carrot is also known as carrot, and carrot juice and carrot paste are common carrot deep processed products, and it processes accessory substance
Carrot residue is rich in dietary fiber, but is generally abandoned at present as " waste material ".In addition to containing dietary fiber, its protein,
Fat, mineral matter and vitamin C are also very abundant, and another main nutrient composition is exactly carrotene, especially β-carrotene, can
Anti-oxidant, anti-aging, reduction blood glucose, cancer-resisting, can remove internal oxygen radical, carrotene can turn in human body
It is melted into VA, have obvious therapeutic action to eye illnesses such as yctalopia, scheroma, also with beauty treatment and promotion upgrowth and development of children, drop
Low blood fat, blood pressure, blood glucose, strengthen the functions such as body disease-resistant, are generally acknowledged functional health components.
Accessory substance in orange process mainly has tangerine peel, skin slag and peel etc., Citrus fruit to be produced after squeezing the juice
The % of 40- 50 skin slag.The content of cellulose is up to 60% in tangerine peel slag, and the content of wherein pectin accounts for 30% or so.Pectin is natural
It is present in the dietary fiber in fruit, is a kind of natural, food ingredient of nutrient health, with excellent gel, stable and breast
Change etc. function, by extensively should in the food such as jam, jelly and dairy products, pectin not only have general water-soluble dietary fiber
Physiological function and nutritive value, but also can promote intestinal health, reduction blood cholesterol levels, regulation postprandial blood sugar it is anti-
The noxious material such as removing heavy metals, the generation of suppression cancer cell and diffusion etc. side by side, should be adsorbed, with unique physiological function and battalion
Support value
The later celery residue of celery processing Celery Juice.Celery residue is in addition to containing a large amount of dietary fibers, and its nutritional advantages is embodied in：Egg
White matter content doubles than general melon and fruit class dish, and Mineral Concentrations enrich, and the content ratio tomato of particularly calcium and iron is high
15 times or so；Vitamin content is high, and especially the content of vitamin E comes out at the top in homely vegetables.In addition, in celery
Also containing the flavor substance with special delicate fragrance such as australene, laurene, butylphthalide.Celery residue also contains abundant
Flavone compound, the function with hypertensive tranquilizing, reducing blood lipid, protection blood vessel and strengthen immunity.
Though its dietary fiber content of above material is high, based on insoluble dietary fiber, soluble component is relatively few,
Physiologically active is relatively low.
The content of the invention
For planting the existing production status of butter cream, a kind of low cholesterol of present invention offer, caloric value are low, tool nutrition and health care work(
The preparation method that a kind of dietary fiber of energy plants butter cream.
The present invention is achieved in that a kind of dietary fiber plants the preparation method of butter cream, it is characterised in that：
1）Galam butter is produced：Fresh ripe fruit removes the peel stoning after cleaning, and fruit juice is directly squeezed out by squeezer, adds on a small quantity
NaCl, the emulsification of galam butter can effectively be prevented by NaCl concentration is reached 0.15%, NaCl as electrolyte.By fruit juice
25min is centrifuged with 2500rpm rotating speeds in centrifuge, oil phase, aqueous phase is sufficiently separated, aqueous phase is removed, the ox of the superiors is collected
Oily fruit oil.
2）The preparation of food fibre powder：By pomace, celery residue, carrot pomace, orange peel slag categorised collection, clean and dry
The h of heated-air drying 4 at 70 DEG C, is saved backup afterwards；Then with pomace:Celery residue:Carrot pomace:Orange peel slag=1:3:2:1
Quality proportioning mixing, airslide disintegrating mill is added with 5kg/h charging rate, operating pressure is set as 2MPa, feed pressure
0.7MPa, throughput 3m3Dietary fiber Ultramicro-powder is collected after/min, air-flow crushing, the fruits and vegetables that diameter range is 20 μm is obtained and mixes
Close dietary fiber micro powder.
3）The formula of product is（%, w/w）：
Galam butter 50, palm oil 5.0, food fibre powder 20.0, white sugar 5.0, salt 0.5, skimmed milk power 15.0, diglycerol
Acid esters 0.05, lecithin 0.3, vitamin A 0.015, potassium sorbate 0.015, citric acid 0.01, carragheen 0.4, caseinic acid
Sodium 0. 9, the 1-0.3 of essence 0., plus deionized water add to 100.
4）The preparation of aqueous phase：Food fibre powder, carragheen, skimmed milk power, salt, white sugar, potassium sorbate, casein sodium
Mixed by formula rate, be heated to 75 DEG C of maintenance 28min, be sufficiently stirred for simultaneously, it is completely dissolved into uniform aqueous phase standby
With.
5）The preparation of oil phase：After mixing galam butter and palm oil in grease cooperation tank by formula rate, it is heated to
65 DEG C, then add the compositions such as diglycerides, lecithin, vitamin A, 65 DEG C of temperature 25min is kept, mixes well standby.
）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stir, with
Just formed water in oil (W/O) emulsion, 60 DEG C of emulsifying temperature, time 20min, emulsification procedure will at the end of plus
Enter essence.
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature
- 25 DEG C, the milk after kneading is cooled and shaped.
The present invention has the characteristics that compared with similar products：
1. the product primary raw material of the present invention is butter fruit fruit oil.Butter fruit fruit texture is soft fine and smooth, rich in vegetable oil, mineral
The nutritional ingredients such as matter, free amino acid, unsaturated fatty acid content is high, without cholesterol, containing the fatty and substantial amounts of of 50-6 0%
Vitamin, sugared content is only 1%, and its fruit oil is the suitable feedstock for processing margarine.The wherein monounsaturated fatty acids of high content
(oleic acid) is very rare in natural oil, will be enriched in the butter fruit grease of oleic acid as the saturated fat in traditional cream with
And the substitute of trans-fatty acid, it is preferable fat substitute, the fatty structural quality having, mouthfeel, wind can be simulated
Taste, but also with low-heat, nontoxic characteristic.
2. ultra micro is carried out to it using the carrot pomace after squeezing the juice, pomace, celery residue, tangerine peel slag as raw material in the present invention
Pulverizing processing, is modified to insoluble diedairy fiber therein, becomes soluble dietary fiber, product is had these
The healthcare function of fiber, makes this product possess the health-care efficacy that traditional cream product can not be reached.
3. due to traditional animal tallow with the new type of health material substitution such as galam butter and modified dietary fiber
Or trans-fatty acid, the total amount of grease is reduced to less than 35% from more than 70% in whipping prods, considerably reduces the heat of cream
Calorific power, reduces production cost, and the intrinsic physical aspect of cream and taste are maintained again, possesses effect of low-heat health care.
Embodiment
1）Galam butter is produced：Fresh ripe fruit removes the peel stoning after cleaning, and fruit juice is directly squeezed out by squeezer, adds few
The NaCl of amount, the emulsification of galam butter can effectively be prevented by NaCl concentration is reached 0.15%, NaCl as electrolyte.Will
Fruit juice centrifuges 25min in centrifuge with 2500rpm rotating speeds, is sufficiently separated oil phase, aqueous phase, removes aqueous phase, collects the superiors
Galam butter.
2）The preparation of food fibre powder：By pomace, celery residue, carrot pomace, orange peel slag categorised collection, clean and dry
The h of heated-air drying 4 at 70 DEG C, is saved backup afterwards；Then with pomace:Celery residue:Carrot pomace:Orange peel slag=1:3:2:1
Quality proportioning mixing, airslide disintegrating mill is added with 5kg/h charging rate, operating pressure is set as 2MPa, feed pressure
0.7MPa, throughput 3m3Dietary fiber Ultramicro-powder is collected after/min, air-flow crushing, the fruits and vegetables that diameter range is 20 μm is obtained and mixes
Close dietary fiber micro powder.
3）The formula of product is（%, w/w）：
Galam butter 50, palm oil 5.0, food fibre powder 20.0, white sugar 5.0, salt 0.5, skimmed milk power 15.0, diglycerol
Acid esters 0.05, lecithin 0.3, vitamin A 0.015, potassium sorbate 0.015, citric acid 0.01, carragheen 0.4, caseinic acid
Sodium 0. 9, the 1-0.3 of essence 0., plus deionized water add to 100.
4）The preparation of aqueous phase：Food fibre powder, carragheen, skimmed milk power, salt, white sugar, potassium sorbate, casein sodium
Mixed by formula rate, be heated to 75 DEG C of maintenance 28min, be sufficiently stirred for simultaneously, it is completely dissolved into uniform aqueous phase standby
With.
5）The preparation of oil phase：After mixing galam butter and palm oil in grease cooperation tank by formula rate, it is heated to
65 DEG C, then add the compositions such as diglycerides, lecithin, vitamin A, 65 DEG C of temperature 25min is kept, mixes well standby.
6）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stir, with
Just formed water in oil (W/O) emulsion, 60 DEG C of emulsifying temperature, time 20min, emulsification procedure will at the end of plus
Enter essence.
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature
- 25 DEG C, the milk after kneading is cooled and shaped.
Claims (1)
1. the preparation method that a kind of dietary fiber plants butter cream, it is characterised in that：
1）Galam butter is produced：Fresh ripe fruit removes the peel stoning after cleaning, and fruit juice is directly squeezed out by squeezer, adds on a small quantity
NaCl, the emulsification of galam butter can effectively be prevented by NaCl concentration is reached 0.15%, NaCl as electrolyte, by fruit juice
25min is centrifuged with 2500rpm rotating speeds in centrifuge, oil phase, aqueous phase is sufficiently separated, aqueous phase is removed, the ox of the superiors is collected
Oily fruit oil；
2）The preparation of food fibre powder：By pomace, celery residue, carrot pomace, orange peel slag categorised collection, clean dry after
The h of heated-air drying 4, is saved backup at 70 DEG C；Then with pomace:Celery residue:Carrot pomace:Orange peel slag=1:3:2:1 matter
Amount proportioning mixing, adds airslide disintegrating mill with 5kg/h charging rate, sets operating pressure as 2MPa, feed pressure 0.7MPa,
Throughput 3m3Dietary fiber Ultramicro-powder is collected after/min, air-flow crushing, the fruits and vegetables mixed diet that diameter range is 20 μm is obtained fine
Tie up micro mist；
3）The formula of product is（%, w/w）：
Galam butter 50, palm oil 5.0, food fibre powder 20.0, white sugar 5.0, salt 0.5, skimmed milk power 15.0, diglycerol
Acid esters 0.05, lecithin 0.3, vitamin A 0.015, potassium sorbate 0.015, citric acid 0.01, carragheen 0.4, caseinic acid
Sodium 0. 9, the 1-0.3 of essence 0., plus deionized water add to 100；
4）The preparation of aqueous phase：Food fibre powder, carragheen, skimmed milk power, salt, white sugar, potassium sorbate, casein sodium are by matching somebody with somebody
Square ratio mixing, is heated to 75 DEG C of maintenance 28min, is sufficiently stirred for simultaneously, it is completely dissolved into uniform aqueous phase standby；
5）The preparation of oil phase：After mixing galam butter and palm oil in grease cooperation tank by formula rate, 65 DEG C are heated to,
Again plus the composition such as diglycerides, lecithin, vitamin A, 65 DEG C of temperature 25min is kept, mixes well standby；
6）Reconcile and emulsify：Oil phase and aqueous phase addition are mixed into emulsion tank and emulsified, is added while stirring, so as to shape
Into water in oil (W/O) emulsion, 60 DEG C of emulsifying temperature, time 20min, emulsification procedure will at the end of add it is fragrant
Essence；
7）Quenching shaping：The emulsion emulsified is put into people to mediate in quickly cooling into quenching kneader, quickly cooling temperature -2 5
DEG C, the milk after kneading is cooled and shaped.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710221385.8A CN107087687A (en) | 2017-04-06 | 2017-04-06 | The preparation method that a kind of dietary fiber plants butter cream |
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| CN201710221385.8A CN107087687A (en) | 2017-04-06 | 2017-04-06 | The preparation method that a kind of dietary fiber plants butter cream |
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| CN107087687A true CN107087687A (en) | 2017-08-25 |
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| CN201710221385.8A Pending CN107087687A (en) | 2017-04-06 | 2017-04-06 | The preparation method that a kind of dietary fiber plants butter cream |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328878A (en) * | 2020-04-08 | 2020-06-26 | 上海尚蝶实业有限公司 | Low-fat cream and production method thereof |
| CN111528285A (en) * | 2020-05-13 | 2020-08-14 | 中国药科大学 | High-fiber low-fat cream with immunoregulation function and preparation method thereof |
| CN114208898A (en) * | 2022-01-24 | 2022-03-22 | 增城市金点食品有限公司 | Margarine and preparation method thereof |
| CN115024366A (en) * | 2022-06-14 | 2022-09-09 | 立高食品股份有限公司 | Low-sugar high-dietary-fiber milk fat-containing non-dairy cream and preparation method thereof |
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| US20120053251A1 (en) * | 2010-09-01 | 2012-03-01 | Antioxidant Superfoods, Inc. | Fat emulsion providing improved health and taste characteristics in food |
| CN102986875A (en) * | 2013-01-06 | 2013-03-27 | 李卫旗 | Method for preparing multi-nutrient dietary fiber yoghourt |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN104757139A (en) * | 2015-04-22 | 2015-07-08 | 哈尔滨顺达实业发展有限公司 | Non-dairy cream containing dietary fibers and preparation method thereof |
-
2017
- 2017-04-06 CN CN201710221385.8A patent/CN107087687A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120053251A1 (en) * | 2010-09-01 | 2012-03-01 | Antioxidant Superfoods, Inc. | Fat emulsion providing improved health and taste characteristics in food |
| CN102986875A (en) * | 2013-01-06 | 2013-03-27 | 李卫旗 | Method for preparing multi-nutrient dietary fiber yoghourt |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN104757139A (en) * | 2015-04-22 | 2015-07-08 | 哈尔滨顺达实业发展有限公司 | Non-dairy cream containing dietary fibers and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111328878A (en) * | 2020-04-08 | 2020-06-26 | 上海尚蝶实业有限公司 | Low-fat cream and production method thereof |
| CN111528285A (en) * | 2020-05-13 | 2020-08-14 | 中国药科大学 | High-fiber low-fat cream with immunoregulation function and preparation method thereof |
| CN114208898A (en) * | 2022-01-24 | 2022-03-22 | 增城市金点食品有限公司 | Margarine and preparation method thereof |
| CN115024366A (en) * | 2022-06-14 | 2022-09-09 | 立高食品股份有限公司 | Low-sugar high-dietary-fiber milk fat-containing non-dairy cream and preparation method thereof |
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Application publication date: 20170825 |
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