CN108077440A - A kind of refining technique of butter - Google Patents
A kind of refining technique of butter Download PDFInfo
- Publication number
- CN108077440A CN108077440A CN201810107734.8A CN201810107734A CN108077440A CN 108077440 A CN108077440 A CN 108077440A CN 201810107734 A CN201810107734 A CN 201810107734A CN 108077440 A CN108077440 A CN 108077440A
- Authority
- CN
- China
- Prior art keywords
- butter
- yoghourt
- grease
- whey
- stirred
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
Abstract
The invention discloses a kind of refining technique of butter, concrete technology is：Milk is fermented into Yoghourt in fermentation tank first；Yoghourt is put into electrical heating stirring tank, adds in whey, the whey of addition and the mass ratio of Yoghourt are 1:10,30 35 DEG C are warming up to, is stirred 40 minutes, mixing speed is 1200 revs/min, and extraction swims in cream above；Cream prepared by step 2 is put into electric heating agitated kettle and is stirred heating, is heated into liquid state, extracts the grease floated above；Grease is transferred in another electric heating agitated kettle by the Grease Collection that will be floated in step 3, adds in millet, and electric food warmer ceaselessly stirs, and slow fire tempers into butter, filling after butter cooling.Prepared using mechanization, preparation flow is simple, and the butter produced be standard product, the quality all same of each batch；Preparing butter with traditional craft more saves the time relatively, can mass production；The butter purity of preparation is preferable, taste good.
Description
Technical field
The present invention relates to the preparing technical fields of a kind of refining technique of butter, specially butter.
Background technology
Butter (Butter) is processed with milk, the thick object on upper strata after fresh milk is stirred
Filter off the product after partial moisture.Flavouring is mainly used as, it is full of nutrition.In B.C. 5th century, Chinese Mongolian is just
Because based on animal husbandry, the various manufacturing technologies of dairy produce are ripe and propagate domestic and international.The foreigner is known as butter, is exactly Chinese person
To refine edible oil product in the milk of Mongolian butter.Mongolian is the nationality of earliest processing and eating butter in the world.
For the butter prepared external at present mostly using Mechanized Processing, the purity of the butter prepared is pure in 80%-83%
Spend relatively low, existing butter mostly manually refinement, although the butter purity manually refined can also reach more than 99%, refinement
It needs manually to fiddle in the process repeatedly, more labor intensive, and manually in extractive process slow fire is needed to temper to obtain butter, enduring
Temperature is difficult to control during refining, does not pay attention to slightly resulting in tempering the quality for unsuccessfully, influencing butter, it is therefore desirable to which research is a kind of
Industrialized production and the preparation process that the butter of higher degree can be extracted.
The content of the invention
It is an object of the invention to provide a kind of refining technique of butter, to solve mentioned above in the background art ask
Topic.
To achieve the above object, the present invention provides a kind of following refining technique of butter of technical solution and concretely comprises the following steps：Step
Rapid one, milk is fermented into Yoghourt in fermentation tank first；
Step 2: Yoghourt is put into electrical heating stirring tank, whey is added in, wherein the whey and the mass ratio of Yoghourt that add in
For 1:10,30-35 DEG C is warming up to, is stirred 40 minutes, mixing speed is 1200 revs/min, and extraction swims in cream above；
Step 3: cream prepared by step 2 is put into electric heating agitated kettle and is stirred heating, liquid state is heated into, is carried
Take the grease floated above；
Step 4: the Grease Collection that will be floated in step 3, grease is transferred in another electric heating agitated kettle, is added
Enter millet, electric food warmer ceaselessly stirs, and slow fire tempers into butter, filling after butter cooling.
Compared with prior art, the beneficial effects of the invention are as follows：1st, prepared using mechanization, preparation flow is simple, and raw
The butter that output is come is standard product, the quality all same of each batch；
2nd, preparing butter with traditional craft more saves the time relatively, can mass production；
3rd, the butter purity prepared is preferable, taste good.
4th, higher than existing external mechanization refinement method purity, the manual refinement method more traditional than Mongolia is consistent,
And yield is high.
Description of the drawings
Fig. 1 is the preparation flow structure diagram of the present invention.
Specific embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment belongs to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides a kind of technical solution：A kind of refining technique of butter concretely comprises the following steps：Step 1:
Milk is fermented into Yoghourt in fermentation tank first；
Step 2: Yoghourt is put into electrical heating stirring tank, whey is added in, wherein the whey and the mass ratio of Yoghourt that add in
For 1:10,30-35 DEG C is warming up to, is stirred 40 minutes, mixing speed is 1200 revs/min, and extraction swims in cream above；
Step 3: cream prepared by step 2 is put into electric heating agitated kettle and is stirred heating, liquid state is heated into, is carried
Take the grease floated above；
Step 4: the Grease Collection that will be floated in step 3, grease is transferred in another electric heating agitated kettle, is added
Enter millet, electric food warmer ceaselessly stirs, and slow fire tempers into butter, filling after butter cooling.
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art,
It still can modify to the technical solution recorded in foregoing embodiments or which part technical characteristic is carried out etc.
With replacing, within the spirit and principles of the invention, any modifications, equivalent replacements and improvements are made should be included in this
Within the protection domain of invention.
Claims (1)
1. a kind of refining technique of butter, it is characterised in that：The specific preparation process of the butter is：
Step 1: milk is fermented into Yoghourt in fermentation tank first；
Step 2: Yoghourt is put into electrical heating stirring tank, whey is added in, wherein the whey and the mass ratio of Yoghourt that add in are 1:
10,30-35 DEG C is warming up to, is stirred 40 minutes, mixing speed is 1200 revs/min, and extraction swims in cream above；
Step 3: cream prepared by step 2 is put into electric heating agitated kettle and is stirred heating, liquid state is heated into, in extraction
The grease of face floating；
Step 4: the Grease Collection that will be floated in step 3, grease is transferred in another electric heating agitated kettle, add in small
Rice, electric food warmer ceaselessly stir, and slow fire tempers into butter, filling after butter cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810107734.8A CN108077440A (en) | 2018-02-02 | 2018-02-02 | A kind of refining technique of butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810107734.8A CN108077440A (en) | 2018-02-02 | 2018-02-02 | A kind of refining technique of butter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077440A true CN108077440A (en) | 2018-05-29 |
Family
ID=62193708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810107734.8A Pending CN108077440A (en) | 2018-02-02 | 2018-02-02 | A kind of refining technique of butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077440A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003090546A1 (en) * | 2002-04-23 | 2003-11-06 | Jafar Mahdavi | Multicultural fermented yogurt |
| CN103607900A (en) * | 2011-06-24 | 2014-02-26 | 株式会社明治 | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
-
2018
- 2018-02-02 CN CN201810107734.8A patent/CN108077440A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003090546A1 (en) * | 2002-04-23 | 2003-11-06 | Jafar Mahdavi | Multicultural fermented yogurt |
| CN103607900A (en) * | 2011-06-24 | 2014-02-26 | 株式会社明治 | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
Non-Patent Citations (2)
| Title |
|---|
| 刘计民: ""内蒙古传统风味民族乳食品简介"", 《中国乳品工业》 * |
| 李德洙，等: "《中国民族百科全书 哈萨克族、柯尔克孜族、塔吉克族、塔塔尔族卷》", 31 December 2015, 世界图书出版西安有限公司 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |