CN1078352A - The manufacture method of non-hydrogenated margarine - Google Patents
The manufacture method of non-hydrogenated margarine Download PDFInfo
- Publication number
- CN1078352A CN1078352A CN 92108404 CN92108404A CN1078352A CN 1078352 A CN1078352 A CN 1078352A CN 92108404 CN92108404 CN 92108404 CN 92108404 A CN92108404 A CN 92108404A CN 1078352 A CN1078352 A CN 1078352A
- Authority
- CN
- China
- Prior art keywords
- hydrogenated
- oil
- fat
- margarine
- tallow
- 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.)
- Pending
Links
- 235000013310 margarine Nutrition 0.000 title claims abstract description 27
- 239000003264 margarine Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000000034 method Methods 0.000 title claims description 8
- 235000019197 fats Nutrition 0.000 claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 239000003760 tallow Substances 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 241001465754 Metazoa Species 0.000 claims abstract description 3
- 238000004904 shortening Methods 0.000 claims abstract description 3
- 239000002199 base oil Substances 0.000 claims abstract 4
- 238000004945 emulsification Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 239000011159 matrix material Substances 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims 4
- 238000004898 kneading Methods 0.000 claims 2
- 238000007689 inspection Methods 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 230000005070 ripening Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 5
- 239000008158 vegetable oil Substances 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000006071 cream Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 238000007670 refining Methods 0.000 description 13
- 150000001875 compounds Chemical class 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 7
- 230000001804 emulsifying effect Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000007787 solid Substances 0.000 description 5
- 230000004927 fusion Effects 0.000 description 4
- 238000005984 hydrogenation reaction Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 239000010499 rapseed oil Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N (9e,12z)-octadeca-9,12-dienoic acid Chemical compound CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- -1 lard Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000010412 perfusion Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
非氢化人造奶油采用非氢化起酥油为混合油脂 加工而成。其基质油脂采用全部精制乌桕脂(皮油) 或采用精制乌桕脂(皮油)和部分非氢化食用动物 脂。基质油脂和其他精炼植物油按重量比1∶1至5 ∶1组成混合油脂。该非氢化人造奶油在外观性、营 养价值、口味和可塑性方面都近似或类似于奶油，它 含有丰富的不饱和脂肪酸，且不含胆固醇或胆固醇含 量甚少，因而是一种理想的食用的油脂。Non-hydrogenated margarine uses non-hydrogenated shortening as the mixed fat processed. Its base oil adopts all refined tallow fat (skin oil) Or use refined tallow fat (skin oil) and some non-hydrogenated edible animals fat. Base oil and other refined vegetable oils in a weight ratio of 1:1 to 5 : 1 composition mixed fat. The non-hydrogenated margarine in appearance, nutrition nutritional value, taste and plasticity are similar or similar to cream, it Rich in unsaturated fatty acids, and does not contain cholesterol or cholesterol-containing The amount is very small, so it is an ideal edible oil.
Description
The present invention relates to prepare the method for margarine-a kind of edible oil and fat, belong to the production and processing technical field of edible oil or fat with oleum sapii (being commonly called as skin oil).
Margarine, claim margarine, margarine again, be a kind of be the edible oil and fat of main component with the hydrogenation refinery vegetable oil.Margarine from 1869 in France, after Britain is born and patents, worldwide obtained development rapidly.The primary raw material of producing margarine oil's wet goods edible oil and fat is an animal and vegetable oil, wherein mainly is vegetable oil, as soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil, palm oil and coconut wet goods.Also have and utilize animal oil to do raw material, as utilizing tallow to be the matrix grease in the United States Patent (USP) (U.S.Patent 3,944,585, and March 16,1976).Up to now, being used as the matrix grease-tristearin of margarine both at home and abroad, all is the hydrogenation tristearin that adopts hydrogenation technology to make.Because can produce trans-fatty acid in the hydrogenation process, as antiform oleic acid and trans-linoleic acid etc., content can reach 20-40% in margarine, also can produce a certain amount of conjugate acid simultaneously and be present in the product of hydrogenated fat.Because trans-fatty acid is compared with natural cis fatty acid, the difference aspect biochemistry constantly is being found understanding, and its influence to human body is subjected to people's attention day by day.
The manufacture method that the purpose of this invention is to provide a kind of non-hydrogenated margarine.
Non-hydrogenated margarine adopts non-hydrogenated shortening oil to process as compound lard.The matrix grease of this compound lard adopts all refining oleum sapiis (skin oil) or adopts 40～10%(weight ratio) refining oleum sapii (skin oil) and 10～40%(weight ratio) non-hydrogen helping digestion tallow such as lard, tallow.Again matrix grease and other refining vegetable oils were formed the compound lard of making non-hydrogenated margarine by weight 1: 1 to 5: 1.
The manufacture method of non-hydrogenated margarine is after the compound lard heating fusion, add EC-10 emulsifying agent 0.2～0.5%, make it to dissolve fully, carry out an emulsification, after 30～50 minutes, the water of adding 15～18%, after carrying out high speed second emulsifying and uperization, lower the temperature rapidly and carry out low temperature and knead, remain on then under 20 ° ± 5 ℃ temperature and stir fast, the slaking 24 hours under 5 ° of-10 ℃ of temperature conditions of perfusion finished product is packaged into the non-hydrogenated margarine product again behind the blowing after check.
Food additives EC-10 emulsifying agent is a kind of nonionic surface active agent, is provided by the East China Normal University chemical plant.
The quality index of non-hydrogenated margarine of the present invention meets following national standard [GB 5524-5539-85], [GB 2707-2763-81] fully:
A type Type B
Acid value [mg Kon/kg]≤1.0 1.0
Peroxide value [meg/kg]≤10 10
Fat content [%] 〉=80 75
Water content [%]≤16 20
Salt content [%]＜33
Fusing point ℃ [oil phase] 32-38 32-38
Total number of bacteria [individual/100 grams]≤130/100 grams, 130/100 grams
30/100 grams of Escherichia coli [individual/100 grams], 30/100 grams
Pathogenic bacteria must not must not detect and detected
Non-hydrogenated margarine of the present invention all is being similar to or is being similar to cream aspect aesthetic appearance, nutritive value, taste and the plasticity, it contains abundant unrighted acid, and does not contain cholesterol or cholesterol level is very low, is a kind of desirable edible oil and fat.
Embodiment 1:
Will be by the 80%(weight ratio) the refining oleum sapii and 20% refining soya-bean oil form compound lard, EC-10 emulsifying agent 0.5% is added in heating fusion back, after making it to fuse fully, carry out an emulsification, after 30～50 minutes, add 18% water again, carry out high speed second emulsifying and uperization, cooling is kneaded rapidly then, and remain under 20 ° ± 5 ℃ temperature conditions fast and stir, non-hydrogenated margarine is promptly made in finished product slaking 24 hours under 5 ° of-10 ℃ of temperature conditions.See Table 1.
Embodiment 2:
Will be by the 75%(weight ratio) the refining oleum sapii and 25% refining rape oil be combined into compound lard, after the heating for dissolving, add EC-10 emulsifying agent 0.2%, after making it to dissolve fully, carry out an emulsification, the water of adding 15% carries out high speed second emulsifying and uperization after 30～50 minutes, cooling is kneaded rapidly again, remain under 20 ° ± 5 ℃ temperature conditions fast and stir, non-hydrogenated margarine is promptly made in finished product slaking 24 hours under 5 ° of-10 ℃ of temperature conditions.See Table 1.
Embodiment 3:
With the 70%(weight ratio) the refining oleum sapii and 30% refining tea oil be combined into compound lard, after the heating for dissolving, add EC-10 emulsifying agent 0.3%, after making it to dissolve fully, carry out an emulsification, after 30～50 minutes, add 15% water again and carry out high speed second emulsifying and uperization, cooling is kneaded rapidly then, remain under 20 ° ± 5 ℃ temperature conditions fast again and stir, non-hydrogenated margarine is promptly made in finished product slaking 24 hours under 5 ° of-10 ℃ of temperature conditions.See Table 1.
Embodiment 4:
With the refining soya-bean oil that respectively is 40% refining oleum sapii and non-hydrogenated lard and 20%, form compound lard, EC-10 emulsifying agent 0.4% is added in heating fusion back, after making it to fuse fully, carry out an emulsification, the water of adding 15% carries out high speed second emulsifying and uperization after 30～50 minutes, cooling is kneaded rapidly again, and remain under 20 ° ± 5 ℃ temperature conditions fast and stir, non-hydrogenated margarine is promptly made in finished product slaking 24 hours under 5 ° of-10 ℃ of temperature conditions.See Table 1.
Embodiment 5:
10% non-hydrogenated lard and 60% refining oleum sapii and 30% refining rape oil are combined into compound lard, after the heating fusion, add EC-10 emulsifying agent 0.2%, after making it to fuse fully, carry out an emulsification, the water of adding 15% carries out high speed second emulsifying and uperization after 30～50 minutes, and then cooling is kneaded rapidly, remain under 20 ° ± 5 ℃ temperature conditions, stir fast, non-hydrogenated margarine is promptly made in finished product slaking 24 hours under 5 ° of-10 ℃ of temperature conditions.See Table 1.
Table 1
| Room temperature state | Fusing point ℃ | Hard fat % content | ||||
| 10℃ | 25℃ | 30℃ | 35℃ | |||
| Embodiment 1 | Solid fat | 36±1℃ | 29.73 | 22.57 | 22.03 | 20.18 |
| Embodiment 2 | Solid fat | 35±1℃ | 26.0 | 20.19 | 20.09 | 18.8 |
| Embodiment 3 | Solid fat | 35±1℃ | 20.10 | 16.12 | 16.06 | 15.07 |
| Embodiment 4 | Solid fat | 35±1℃ | Do not survey | Do not survey | Do not survey | Do not survey |
| Embodiment 5 | Solid fat | 35±1℃ | Do not survey | Do not survey | Do not survey | Do not survey |
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92108404 CN1078352A (en) | 1992-05-05 | 1992-05-05 | The manufacture method of non-hydrogenated margarine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92108404 CN1078352A (en) | 1992-05-05 | 1992-05-05 | The manufacture method of non-hydrogenated margarine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1078352A true CN1078352A (en) | 1993-11-17 |
Family
ID=4943513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92108404 Pending CN1078352A (en) | 1992-05-05 | 1992-05-05 | The manufacture method of non-hydrogenated margarine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1078352A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013000137A1 (en) * | 2011-06-29 | 2013-01-03 | Dow Global Technologies Llc | Low-fat non-protein whippable topping composition |
| CN103315071A (en) * | 2013-05-31 | 2013-09-25 | 盐城顶益食品有限公司 | Non-hydrogenated non dairy cream and preparation method therefor |
| CN103651950A (en) * | 2012-09-19 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Shortening composition containing extremely high hydrogenated erucic acid rapeseed oil |
| CN104938644A (en) * | 2015-07-06 | 2015-09-30 | 中国热带农业科学院椰子研究所 | Artificial zero-thans fatty acid cream |
-
1992
- 1992-05-05 CN CN 92108404 patent/CN1078352A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013000137A1 (en) * | 2011-06-29 | 2013-01-03 | Dow Global Technologies Llc | Low-fat non-protein whippable topping composition |
| CN103651950A (en) * | 2012-09-19 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Shortening composition containing extremely high hydrogenated erucic acid rapeseed oil |
| CN103651950B (en) * | 2012-09-19 | 2016-03-09 | 嘉里特种油脂（上海）有限公司 | Comprise the shortening composition of deep hydrogenation high erucic acid rapeseed oil |
| CN103315071A (en) * | 2013-05-31 | 2013-09-25 | 盐城顶益食品有限公司 | Non-hydrogenated non dairy cream and preparation method therefor |
| CN104938644A (en) * | 2015-07-06 | 2015-09-30 | 中国热带农业科学院椰子研究所 | Artificial zero-thans fatty acid cream |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |