CN107094907A - A kind of processing method of margarine - Google Patents
A kind of processing method of margarine Download PDFInfo
- Publication number
- CN107094907A CN107094907A CN201710356842.4A CN201710356842A CN107094907A CN 107094907 A CN107094907 A CN 107094907A CN 201710356842 A CN201710356842 A CN 201710356842A CN 107094907 A CN107094907 A CN 107094907A
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- CN
- China
- Prior art keywords
- oil
- minutes
- margarine
- processing method
- tea
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- 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
- 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
-
- 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 present invention is on a kind of processing method of margarine, in order to improve the amount retained of antioxidant content in tea oil refining technological parameter, optimization tea oil, break away from the dependence to conventional synthesis antioxidant, margarine, smear, stability are improved, mouthfeel is improved, strengthens edible safety.
Description
Technical field
The present invention relates to food processing field, a kind of processing method of margarine is related generally to.
Background technology
Different ratio between oil phase and aqueous phase is to influence the weight of mouthfeel, shelf life, smear and the cost of product etc.
Want factor.Oil phase accounting example is bigger, and the mouthfeel of product is then more greasy.Not aqueous in such as butter, its mouthfeel is the most greasy, and commercially available people
The water containing 13-16% in cream is made, its greasy degree is moderate, but its smear and tasty and refreshing degree are then greatly reinforced, while also can
Reduce the cost of product.The water content of margarine product and the growing environment of microorganism are closely bound up, if water content is very high,
Microorganism is more easy to breeding, and then shortens the shelf-life of product；The on the contrary then shelf life of product can increase.The scattered journey of moisture
Degree can influence the quality and mouthfeel to the product of margarine:Aqueous phase liquid-drop diameter is too small in margarine, can cause margarine oil
Oil product becomes greasy mouth, and oil sense is overweight；And aqueous phase liquid-drop diameter is excessive in margarine, although products taste can be caused salubrious,
But it is also easier to microbial reproduction so that product is easily putrid and deteriorated.
Commercially available synthetic cream is universal to be prepared by raw material of hydrogenated vegetable oil, contains substantial amounts of trans-fatty acid, long-term consumption
It is very unfavorable for health.The many methods with ester exchange of research prepare non-trans fatty acid butterine oil both at home and abroad at present, but ester
Exchange method is reversible reaction, and reaction process is slow, and with many side reactions so that it is difficult in large-scale industrial production
Product characteristics are made to keep homogeneous, stably.And natural cocounut oil is free of trans-fatty acid with palm oil in itself, it is of high nutritive value, and it is long
Phase, which eats, can prevent and treat heart disease and angiocardiopathy.The oxidation of grease can deteriorate product quality, be also for margarine
So.Wang Jin's《The research of non-trans fatty acid butterine oil is prepared as raw material using natural cocounut oil and palmitic stearin》Be intended to
Natural cocounut oil and palmitic stearin without trans-fatty acid are that raw material prepares nutrient health and is adapted to large-scale industrial production
The dirty sour margarine product of zero trans fat.To for prepare margarine formula determination and technique optimization provides foundation with
Standard.
The content of the invention
The present invention is broken away to passing to improve the amount retained of antioxidant content in tea oil refining technological parameter, optimization tea oil
The dependence of system synthetized oxidation preventive agent, improves margarine, smear, stability, improves mouthfeel, strengthens edible safety, carries
For a kind of processing method of margarine.
A kind of processing method of margarine, it is characterised in that it is made up of following step：
1）, tea seed shelled, tea benevolence crushed 20-40 mesh sieves, adds 3-5 times and measures 70-95% ethanol solutions, regulation pH is 4.5-
5.5, in 55-65 DEG C of dynamic soaking l.5-2 hour, 420-450W is ultrasonically treated 25-30 minutes, in 4000-5000 r/min
Centrifugation 20-25 minutes, draws upper strata free oil layer and emulsion layer, and freezing demulsification separates to obtain free oil, added after aquation degumming
Heat adds 2-3% and mixes adsorbent by activated carbon and diatomite equal proportion to 75-80 DEG C, in fully being reacted under vacuum condition
20-25 minutes, in 3000-4000 r/min, centrifuge 20-25 minutes, separation upper strata obtains tea oil；
2）, by natural cocounut oil, palmitic stearin and step 1 gained tea oil with 11：9：3-5 ratio mixing, stirs and adds
0.5-0.7% compound emulsifying agents, are placed in 60-65 DEG C of shaking bath and emulsify 30-35 minutes, obtain oil phase；
3）, by whole milk powder add 8-10 times measure 65-75 DEG C distilled water dissolve, with step 2 gained oil phase with 20 after dissolving:
80-85 ratio mixing, at the uniform velocity beats 15-20 minutes, it is 10-12% citric acid solutions to add 0.1-0.12% concentration, is further continued for
Beat 5-10 minutes, obtain homogeneous turbid solution；
4）, uniform turbid solution obtained by step 3 quickly beaten with liquid nitrogen to its solidification, beaten again after solidification 3-5 minute, progress
Mediate, be sent to packing machine and dispensed, be placed in curing 2-3 days in 23-25 DEG C of ripening chamber.
It is an advantage of the invention that：
The present invention is conducive to improving the recovery rate of grease by ultrasonically treated enhancing cell crashing ratio.Wherein mixed adsorbent
Use, decolorizing efficiency can be improved.Diatomite or a kind of good filter aid, can further improve the rate of filtration of oil.Very
Sky decolourizes that the oxidation of grease can be prevented, stable adsorbent strengthens the stability of decolorizing effect to the adsorption capacity of pigment.Crude palm
It is semi-solid state under palmitic acid oil normal temperature, with certain solid fat content, therefore does not need hydrogenation process to provide margarine, rise
The required solid fat content of Jesus oil, and without trans-fatty acid.Citric acid is as synergist, with phenolic antioxidant contained by tea-seed oil
Synergistic effect is produced, citric acid and can promote the trace metal ion generation chelate of oxidation reaction, so as to add margarine oil
The oxidation resistance of oil product.Margarine directly uses the distilled water of purified mistake, the step for may skip sterilization.It is single stearic
When acid glyceride is combined as emulsifying agent with lecithin, product has good hardness and dismissing property.Margarine passes through liquid nitrogen
Fast cooling, and grease rapid crystallization under cryogenic, the crystallization of generation are scraped by whipping again, and molten point is down to oil phase temperature
When following, then supercooled liquid is formd.Contain substantial amounts of nucleus in supercooled liquid, in kneading process, crystal is mushroomed out.If in knot
During crystalline substance, kneading step is omitted, then the final products meeting webbed crystal structure of shape so that the hardness of product is very big and does not have
Plasticity.The present invention constantly smashes the network structure to be formed by mediating, and recrystallizes it, obtains preferable sensory properties.Afterwards
Ripe to make its crystal network further perfect, the crystal formation of amount of grease is continued to change to β ＇ types from β types, the crystal formation and product of margarine
Matter has very big relation, and in general β ＇ crystal formations are optimal crystal formations, its fine structure and surface area is huge, can be securely
Wrap a large amount of aqueous phase droplets so that the margarine product later stage is not in the degradation phenomenas such as immersion, dusting, ultimately forming property
The stable product of matter.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of margarine, it is characterised in that it is made up of following step：
1）, tea seed shelled, tea benevolence crushed 20 mesh sieves, added 3 times of 70% ethanol solutions of amount, regulation pH is 4.5, dynamic in 60 DEG C
State immersion l.5 hour, ultrasonically treated 25 minutes of 420W is centrifuged 25 minutes in 4000 r/min, draw upper strata free oil layer with
Emulsion layer, freezing demulsification, separates to obtain free oil, and 75 DEG C are heated to after aquation degumming, adds 2% by activated carbon and diatomite
Equal proportion mixes adsorbent, in fully being reacted 20 minutes under vacuum condition, in 4000r/min, centrifuges 20 minutes, in separation
Layer obtains tea oil；
2）, by natural cocounut oil, palmitic stearin and step 1 gained tea oil with 11：9：3 ratio mixing, stirs and adds 0.5%
Compound emulsifying agent, is placed in 60 DEG C of shaking baths and emulsifies 35 minutes, obtain oil phase；
3）, by whole milk powder add 8 times amount 65 DEG C distilled water dissolve, with step 2 gained oil phase with 20 after dissolving:80 ratio
Mixing, at the uniform velocity beats 15 minutes, and 0.1% concentration of addition is 10% citric acid solution, is further continued for beating 5 minutes, obtains homogeneous
Turbid solution；
4）, uniform turbid solution obtained by step 3 quickly beaten with liquid nitrogen to its solidification, beat 3 minutes, pinched again after solidification
Close, be sent to packing machine and dispensed, be placed in curing 2 days in 23 DEG C of ripening chamber.
Claims (5)
1. a kind of processing method of margarine, it is characterised in that it is made up of following step：
1）, tea seed shelled, tea benevolence crushed 20-40 mesh sieves, adds 3-5 times and measures 70-95% ethanol solutions, regulation pH is 4.5-
5.5, in 55-65 DEG C of dynamic soaking l.5-2 hour, 420-450W is ultrasonically treated 25-30 minutes, in 4000-5000 r/min
Centrifugation 20-25 minutes, draws upper strata free oil layer and emulsion layer, and freezing demulsification separates to obtain free oil, added after aquation degumming
Heat adds 2-3% adsorbents to 75-80 DEG C, in fully reaction 20-25 minutes under vacuum condition, in 3000-4000 r/min, from
Heart 20-25 minutes, separation upper strata obtains tea oil；
2）, step 1 gained tea oil mixed with natural cocounut oil and palmitic stearin, stir and add 0.5-0.7% composite emulsifyings
Agent, is placed in 60-65 DEG C of shaking bath and emulsifies 30-35 minutes, obtain oil phase；
3）, by whole milk powder add 8-10 times measure 65-75 DEG C distilled water dissolve, with step 2 gained oil phase with 20 after dissolving:
80-85 ratio mixing, at the uniform velocity beats 15-20 minutes, adds 0.1-0.12% citric acid solutions, is further continued for beating 5-10 minutes,
Obtain homogeneous turbid solution；
4）, uniform turbid solution obtained by step 3 quickly beaten with liquid nitrogen to its solidification, beaten again after solidification 3-5 minute, progress
Mediate, be sent to packing machine and dispensed, be placed in curing 2-3 days in 23-25 DEG C of ripening chamber.
2. a kind of processing method of margarine according to claim 1, it is characterised in that step 1）Adsorbent is by living
Property charcoal is mixed with diatomite equal proportion.
3. a kind of processing method of margarine according to claim 1, it is characterised in that step step 2）Natural cocounut oil
Ratio with palmitic stearin and tea oil is 11：9：3-5.
4. a kind of processing method of margarine according to claim 1, it is characterised in that step 2）Compound emulsifying agent is
By glycerin monostearate and lecithin with 1:2-3 ratio is mixed.
5. a kind of processing method of margarine according to claim 1, it is characterised in that step 3）Citric acid solution is dense
Spend for 10-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710356842.4A CN107094907A (en) | 2017-05-16 | 2017-05-16 | A kind of processing method of margarine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710356842.4A CN107094907A (en) | 2017-05-16 | 2017-05-16 | A kind of processing method of margarine |
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| Publication Number | Publication Date |
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| CN107094907A true CN107094907A (en) | 2017-08-29 |
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| CN201710356842.4A Pending CN107094907A (en) | 2017-05-16 | 2017-05-16 | A kind of processing method of margarine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115399375A (en) * | 2022-09-01 | 2022-11-29 | 华中农业大学 | Low-fat frozen margarine and preparation method thereof |
-
2017
- 2017-05-16 CN CN201710356842.4A patent/CN107094907A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115399375A (en) * | 2022-09-01 | 2022-11-29 | 华中农业大学 | Low-fat frozen margarine and preparation method thereof |
| CN115399375B (en) * | 2022-09-01 | 2023-09-19 | 华中农业大学 | Low-fat frozen margarine and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170829 |
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| WD01 | Invention patent application deemed withdrawn after publication |