CN113615742A - Processing technology of margarine - Google Patents
Processing technology of margarine Download PDFInfo
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- CN113615742A CN113615742A CN202010373722.7A CN202010373722A CN113615742A CN 113615742 A CN113615742 A CN 113615742A CN 202010373722 A CN202010373722 A CN 202010373722A CN 113615742 A CN113615742 A CN 113615742A
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- 235000013310 margarine Nutrition 0.000 title claims abstract description 122
- 239000003264 margarine Substances 0.000 title claims abstract description 120
- 238000012545 processing Methods 0.000 title claims abstract description 59
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 238000010791 quenching Methods 0.000 claims abstract description 317
- 230000000171 quenching effect Effects 0.000 claims abstract description 266
- 238000004898 kneading Methods 0.000 claims abstract description 153
- 238000000034 method Methods 0.000 claims abstract description 72
- 230000000284 resting effect Effects 0.000 claims description 51
- 239000003921 oil Substances 0.000 claims description 39
- 239000000839 emulsion Substances 0.000 claims description 34
- 238000009472 formulation Methods 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 30
- 239000003507 refrigerant Substances 0.000 claims description 28
- 238000002844 melting Methods 0.000 claims description 24
- 230000008018 melting Effects 0.000 claims description 24
- 239000003760 tallow Substances 0.000 claims description 20
- 239000002826 coolant Substances 0.000 claims description 18
- 238000003672 processing method Methods 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000015927 pasta Nutrition 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 3
- 230000032683 aging Effects 0.000 description 62
- 230000000052 comparative effect Effects 0.000 description 21
- 239000002131 composite material Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000004904 shortening Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000012546 transfer Methods 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 238000005336 cracking Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000006557 surface reaction Methods 0.000 description 1
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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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a margarine processing technology, which comprises the steps of quenching and kneading, and satisfies the following conditions: (1) the sum of the heat exchanges of all the quenching units is more than or equal to 6.15; and (2) the heat exchange of at least one quenching unit is more than or equal to 2.4, or the sum of the heat exchanges of all quenching units used before kneading is more than or equal to 4.4. The processing technology can break through the limitation of different equipment parameters and different unit conditions of quenching and kneading processes, and can quickly find out proper processing parameters, so that the prepared margarine has good ductility.
Description
Technical Field
The invention relates to a margarine processing technology, in particular to a flaky margarine processing technology.
Background
The flaky margarine is a product obtained by processing an oil raw material, an emulsifier, a flavor substance and the like through a special margarine processing technology. The flaky margarine is mainly used for producing Danish bread, and in the using process, the wrapper and the oil are repeatedly folded and rolled, the wrapper is divided by the oil to form a well-layered alternative folding structure of oil and the wrapper, so that a baked product has good layers, and the oil is required to have good ductility in the process and not to break in the crisping process.
Under the condition that raw materials are not changed, the margarine processing technology has great influence on product performance, the processing equipment mainly comprises a plurality of units such as an emulsifying tank, a high-pressure pump, a quenching unit, a kneading unit, a resting pipe unit and the like, the equipment indexes such as the rotating speed, the volume, the heat exchange area and the number of the quenching unit, the volume, the rotating speed and the number of the kneading unit, the flow rate of the high-pressure pump and the like are different, the technology connection modes are also various, the processing technology is complex, and if the technology parameters are not properly selected, the product performance can not meet the requirements.
In production, when people face new equipment, the processing technological parameters of the new equipment are difficult to obtain through original experience, the processing technology of the new equipment needs to be obtained through a large number of experiments, a large amount of waste is caused for factory production, the obtained technological parameters are not necessarily efficient, and the great waste of equipment productivity can be caused. How to quickly find the processing technological conditions of the flaky margarine is a great problem which needs to be solved urgently in the field of margarine processing.
Some research reports about the process of the margarine are reported in the patent literature at present, but the research is mainly limited to the process research under specific equipment and specific conditions, for example, the optimal process parameters of a specific margarine equipment are obtained by orthogonal experiments in the master's paper of Zhang Ching, the influence of process parameters on the crystallization characteristics of the margarine, Henan university of industry, 2013, and the parameters are not necessarily applicable to other equipment. Miskandar et al (Miskandar, M.S. et al, Quality of margarine: facts selection and processing parameters, Asia Pacific Journal of Clinical Nutrition, 2005, 14(4): 387) investigated the effect of flow rate on the performance of creamers and found that the speed C too slow, the creamers hardened and brittle, the speed C too fast, the crystals too late to crystallize, the promotion of post-crystallization and post-hardening, and there was an optimum flow rate, but this document did not indicate how to select the optimum flow rate. Lef bury et al [ Lefebore, E. et al, Investigation of the underfluid of processing parameters on physical properties of pure oils using surface reactions, Lwt-Food Science and Technology, 2013, 51(1): 225) the influence of process parameters on the performance of the sheeted margarine was investigated by a response surface method, and the process parameters that most affect the performance of the margarine were found, but how the process parameters should be selected for different equipment conditions was not given. Miskandar et al (Miskandar, M.S. et al, Effect of scattered-Surface Tube Cooler Temperatures on the Physical Properties of film Oil Margarine, Journal of the American Oil Chemists' Society, 2002, 79(9):931 and 936) studied the Effect of the temperature of the quenching unit on the product performance, used equipment was one quenching and one kneading, studied when the temperature of the product after the first quenching was 15 ℃, the product performance was the best, which is the Oil temperature after passing through a specific refrigerant obtained by a specific equipment, and could not provide guidance for the process selection of different processing equipment for the synthetic cream, and found that the product with better performance could not be obtained as long as the temperature of the product after passing through the quenching unit reached the requirement.
Therefore, a method for processing the flaky margarine is urgently needed to provide guidance for production, improve production efficiency and avoid waste caused by process exploration.
Disclosure of Invention
The invention provides a margarine processing method, which comprises the steps of quenching and kneading, and the processing method has the following technological parameters:
(1) the sum of the heat exchanges of all the quenching units is more than or equal to 6.15; and
(2) the heat exchange of at least one quenching unit is more than or equal to 2.4, or the sum of the heat exchanges of all the quenching units used before kneading is more than or equal to 4.4;
wherein, the heat exchange of single quenching (the temperature of the emulsion before entering the quenching unit-the temperature of the refrigerant of the quenching unit) is multiplied by the heat exchange area per unit volume of the quenching unit and multiplied by the heat exchange time of the quenching unit;
the heat exchange sum of the quenching unit is the sum of the absolute values of the heat exchange of the quenching unit;
the unit volume heat exchange area of the quenching unit is equal to the heat exchange area of the quenching unit/the volume of the quenching unit;
the heat exchange time of the quenching unit is equal to the volume of the quenching unit multiplied by 60/flow rate of the emulsion;
wherein the unit of area is square meter; volume unit is liter; the temperature unit is; the time unit is minutes; flow rate is given in liters/hour.
In one or more embodiments, the kneading time is from 2 to 7 minutes, preferably from 4 to 6.5 minutes; wherein the kneading time is kneading volume × 60/flow rate; wherein the volume unit is liter and the flow rate unit is liter/hour.
In one or more embodiments, the quench rotation speed is 200-.
In one or more embodiments, the kneading speed is from 50 to 400rpm, preferably 100 and 300 rpm.
In one or more embodiments, the method comprises: and (2) setting the flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit and the temperature of a cooling medium of the quenching unit according to the number, the heat exchange area and the volume of the quenching units for processing the margarine, so that the quenching condition for processing the margarine meets the conditions (1) and (2), and then carrying out quenching according to the set flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit and the temperature of the cooling medium of the quenching unit.
In one or more embodiments, the emulsion has a slip melting point of between 30-50 ℃, preferably between 35-50 ℃; preferably, the temperature of the emulsion before entering the quench unit is 0-20 ℃, preferably 5-20 ℃ above its slip melting point.
In one or more embodiments, the quench units have a refrigerant temperature in the range of 5 ℃ to-20 ℃, preferably at least one quench unit has a refrigerant temperature between 0 ℃ and-15 ℃, and more preferably at least two quench units have a refrigerant temperature between-5 ℃ and-15 ℃.
In one or more embodiments, the method further comprises: a resting pipe processing technology; preferably, the resting tube time is 7-15 minutes, preferably 8-13 minutes; wherein, the tube-resting time is tube-resting volume multiplied by 60/flow rate, the volume unit is liter, and the flow rate unit is liter/hour.
In one or more embodiments, the method further comprises: curing process; preferably, the ripening is for 3 to 10 days at 5 to 30 ℃.
In one or more embodiments, the process comprises, in order, 2 quenches, 1 kneads, 1 quench, resting pipe processing, and aging; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 10.0, the sum of the heat exchanges of all the quench units used before kneading is between 4.4 and 6.0, the kneading time is between 2 and 5 minutes, and the tube-off time is between 7 and 13 minutes.
In one or more embodiments, the process comprises, in order, 3 quenches, 1 kneads, resting pipe processing, and aging; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 7.5, the kneading time is between 2 and 4 minutes and the tube rest time is between 7 and 10 minutes.
In one or more embodiments, the process comprises, in order, 3 quenches, 2 kneads, pipe work out and ripening; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 7.5, the kneading time is between 5 and 7 minutes and the tube rest time is between 7 and 10 minutes.
In one or more embodiments, the process comprises, in order, 2 quenches, 1 kneads, resting pipe processing, and aging; preferably, the temperature of the refrigerant of each quenching unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 8.0, the kneading time is between 4 and 6 minutes and the tube rest time is between 12 and 15 minutes.
In one or more embodiments, the formula of the margarine is a margarine formula having a melting point of 35-50 ℃, preferably a palm-based margarine formula, a tallow-based margarine formula, or a palm-based and tallow complex margarine formula.
In one or more embodiments, the formula of the margarine is a sheeted margarine formula having a melting point of 35-50 ℃.
In one or more embodiments, the formula of the margarine is a palm-based sheet margarine formula having a melting point of 35-50 ℃, a tallow-based sheet margarine formula, or a palm-based and tallow composite sheet margarine formula
The invention also provides margarine prepared by the margarine processing method described in any embodiment herein; preferably, the margarine is a sheet margarine.
The invention also provides a food product comprising the margarine described herein or prepared by using the margarine described herein as a part or all of the fat raw material; preferably, the food is a pasta food, such as danish bread, egg tarts, hand-torn steamed stuffed buns, and butterfly crisps.
Drawings
FIG. 1: examples 1, 5, 8 and 12 and comparative examples 1 and 3 margarine shortening results.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) may be combined with each other to constitute a preferred embodiment.
The invention finds that the margarine prepared by a special processing technology has very good ductility; the processing technology of the margarine can break through the limitation of different equipment parameters and different unit conditions of quenching and kneading process, and can quickly find out proper processing parameters, so that the product has good ductility, and experimental groping is reduced.
The formula of the margarine suitable for use in the process of the present invention (i.e. the components of the margarine and their amounts) may be any known in the art, preferably a margarine formula having a melting point of 35-50 ℃ (e.g. 35-45 ℃), or a palm-based margarine formula, a tallow-based margarine formula, or a palm-based and tallow-combined margarine formula; more preferably palm-based and tallow-based complex margarine formulations having a melting point of 35-50 c (e.g., 35-45 c). Preferably, the formula is a margarine in tablet form and the process of the invention is used to process palm-based margarine formulas, tallow-based margarine formulas or palm-based and tallow complex margarine formulas having a melting point of 35-50 ℃ (e.g. 35-45 ℃). In the present invention, "margarine in tablet form" has a meaning well known in the art, and its ingredients generally include an oil-and-fat raw material, an emulsifier, a flavoring substance, and the like, and the contents of the respective ingredients are also contents commonly used in the art.
The margarine processing method comprises the steps of quenching and kneading, wherein the technological parameters of the method at least meet the following requirements:
(1) the sum of the heat exchanges of all the quenching units is more than or equal to 6.15; and
(2) the heat exchange of at least one quenching unit is more than or equal to 2.4, or the sum of the heat exchanges of all quenching units used before kneading is more than or equal to 4.4.
Herein, the temperature of the refrigerant may be in a conventional refrigerant temperature range, but is usually not lower than-20 ℃ at the minimum. For example, the coolant temperature may be in the range of-20 ℃ to 15 ℃, such as-20 ℃ to 5 ℃ or-15 ℃ to 0 ℃. In a preferred embodiment, the coolant temperature of at least one quenching unit in the processing technology of the invention is in the range of-20 ℃ to 0 ℃, preferably-15 ℃ to-5 ℃; preferably, in the processing technology of the invention, the refrigerant temperature of at least two quenching units is in the range of-15 ℃ to-5 ℃.
Herein, the heat exchange of the quenching unit is related to the temperature of the emulsion before entering the quenching unit, the temperature of the refrigerant of the quenching unit, the heat exchange area per unit volume of the quenching unit and the heat exchange time of the quenching unit.
The emulsion temperature varies depending on the actual preparation and can be, for example, above 40 ℃. In a particular embodiment of the invention, the temperature of the emulsion entering the first quench unit is between 40 and 60 ℃, such as 50 to 60 ℃. In the present invention, the temperature of the emulsion before quenching is 0 to 20 ℃ higher than its slip melting point, preferably 5 to 20 ℃.
The heat exchange area per unit volume of the quenching unit is related to the heat exchange area and the volume of the quenching unit and is equal to the heat exchange area of the quenching unit divided by the volume of the quenching unit. The heat exchange area and volume of the quench unit are parameters inherent to the quench unit used. The area unit is square meter and the volume unit is liter.
The heat exchange time of the quench unit is related to the volume of the quench unit and the flow rate of the emulsion. The flow rate of the emulsion may be different for different production situations. The emulsion flow rate is within the range of the cell settings used. Typically, the emulsion flow rate may be above 20L/h and may be up to 10000L/h, such as 6000L/h. In some embodiments, the emulsion has a flow rate of 20 to 200L/h, such as 25 to 100L/h, 20 to 70L/h, or 25 to 70L/h. In the present invention, the heat exchange time of the quenching unit is equal to the volume of the quenching unit multiplied by 60/flow rate of the emulsion.
In the present invention, the heat transfer of the quench unit is calculated as follows: the heat exchange of the quenching unit (the temperature of the emulsion before entering the quenching unit-the temperature of the refrigerant of the quenching unit) is multiplied by the heat exchange area per unit volume of the quenching unit and multiplied by the heat exchange time of the quenching unit; wherein the time unit is minutes.
It is to be understood that the sum of the heat exchanges for the quench units described herein refers to the sum of the absolute values of the heat exchange values for each quench unit.
Preferably, in the process parameters of the process according to the invention, the sum of the heat exchanges of all quench units used is 6.4 or more, such as in the range of 6.4 to 10, preferably in the range of 6.4 to 8 or in the range of 6.5 to 7.5. In some embodiments, the sum of the heat exchanges for all quench units used is in the range of 6.4 to 7.5; in other embodiments, the sum of the heat exchanges for all quench units used is in the range of 6.7 to 7.8.
Preferably, in condition (2) described herein, the heat exchange of at least one quench unit is in the range of 2.4 to 4.0. The sum of the heat exchanges of all the quenching units used before the kneading is in the range of 4.4 to 10, such as 4.4 to 8, 4.4 to 7.8, 6.4 to 7.8, or 4.4 to 5.0, etc.
In some embodiments, the process of the present invention comprises at least 2 quenches. Preferably, the process of the present invention comprises 3 quenches, wherein 2 quenches are performed before kneading and 1 quench is performed after kneading; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 10.0 and the sum of the heat exchanges of all the quench units used before kneading is between 4.4 and 6.0. In some embodiments, the temperature of the refrigerant of each quench unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 7.5 and the sum of the heat exchanges of all the quench units used before kneading is between 4.4 and 5.0. In some embodiments, the coolant temperature of each quench unit is in the range of 0 ℃ to-15 ℃, preferably the coolant temperature of at least two quench units is less than 0 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 10.0 and the sum of the heat exchanges of all the quench units used before kneading is between 4.5 and 6.0.
In some embodiments, the process of the present invention comprises 3 quenches, all 3 quenches being done prior to kneading; preferably, the temperature of the refrigerant of each quenching unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all quench units used is between 6.15 and 7.5.
In some embodiments, the process of the present invention comprises 2 quenches, each of the 2 quenches being completed prior to kneading; preferably, the temperature of the refrigerant of each quenching unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all quench units used is between 6.15 and 8.0.
Typically, the rotational speed of the quench unit is within the range of the unit settings used. For example, in certain embodiments of the invention, the rotational speed of the quench unit is controlled within the range of 200-600rpm, such as 400-550 rpm.
In a preferred embodiment, the method of the invention comprises: the flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit, and the temperature of the cooling medium of the quenching unit are set according to the number, heat exchange area, and volume of the quenching units used for margarine processing so that the quenching conditions for margarine processing satisfy the conditions (1) and (2), and then quenching and kneading are performed according to the set flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit, and the temperature of the cooling medium of the quenching unit, if there is kneading between quenching. It will be understood that the number, heat exchange area and volume of the quench units are typically process parameters that are inherently present prior to performing the quench, and that the temperature of the emulsion prior to entering the quench unit and the temperature of the quench unit coolant are also process parameters that are inherently present prior to performing the quench in some cases, but may generally be suitably adjusted and controlled. For example, when the temperature of the emulsion before entering the quenching unit is too high, the temperature can be properly reduced, and when the temperature of the cooling medium in the quenching unit is too low, the temperature can be properly increased.
The margarine process/method of the present invention comprises a kneading process. Kneading may be carried out by using a kneading apparatus commonly used in the art. The time and the times of kneading can be determined according to the actual production situation. The kneading speed may be 50-400rpm, preferably 100-300 rpm.
In the present invention, quenching and kneading may be alternately performed; or kneading for 1 or more times after quenching twice or more; or two times of quenching followed by 1 or more times of kneading, followed by 1 or more times of quenching, and then optionally 1 or more times of kneading. In some embodiments, the process of the present invention comprises 2 quenches, 1 kneads, and 1 quench in that order; in some embodiments, the process of the present invention comprises 3 quenches, 1 or 2 kneads, in that order; in some embodiments, the process of the invention comprises 2 quenching and 1 kneading in sequence.
In the present invention, the kneading time may be 2 to 7 minutes, for example, 2 to 4 minutes, 4 to 6 minutes or 5 to 7 minutes; wherein the kneading time is kneading volume × 60/flow rate; wherein the volume unit is liter and the flow rate unit is liter/hour.
In the method of the present invention, a resting tube processing process may also be included after kneading. The process may be carried out using equipment conventional in the art. Preferably, in the resting pipe processing technology, the resting pipe time is 7-15 minutes, such as 7-10 minutes, 8-13 minutes or 12-15 minutes; wherein, the tube-resting time is tube-resting volume multiplied by 60/flow rate, the volume unit is liter, and the flow rate unit is liter/hour.
The resting pipe processing process may be followed by a curing process. In general, the margarine of the present invention can be prepared by aging the product from the resting tube unit at room temperature (e.g., 5 to 30 ℃ C., preferably 15 to 25 ℃ C.) for 3 to 10 days.
In a preferred embodiment, the process of the present invention comprises 2 quenching, 1 kneading, 1 quenching, resting tube processing and aging in that order; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 10.0, the sum of the heat exchanges of all the quenching units used before kneading is between 4.4 and 6.0, the kneading time is between 2 and 5 minutes, and the tube-off time is between 7 and 13 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation, a tallow-based sheet margarine formulation or a palm-and tallow-based composite sheet margarine formulation having a melting point of 40-45 ℃. In some embodiments, it is preferred that the temperature of the refrigerant of each quench unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 7.5, the sum of the heat exchanges of all the quenching units used before kneading is between 4.4 and 7.5, the kneading time is between 2 and 4 minutes, and the tube-off time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation having a melting point of 40-45 ℃ a palm-based and tallow-based composite sheet margarine formulation. In some embodiments, it is preferred that the temperature of the coolant of each quench unit is in the range of 0 ℃ to-15 ℃, preferably the coolant temperature of at least two quench units is below 0 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 10.0, the sum of the heat exchanges of all the quenching units used before kneading is between 4.5 and 6.0, the kneading time is between 3 and 5 minutes, and the tube-off time is between 9 and 13 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation, a tallow-based sheet margarine formulation or a palm-and tallow-based composite sheet margarine formulation having a melting point of 40-45 ℃.
In other preferred embodiments, the process of the present invention comprises 3 quenching, 1 kneading, resting tube processing and aging in this order; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃, more preferably in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 7.5, the kneading time is between 2 and 4 minutes, and the tube-off time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation having a melting point of 40-45 ℃ a palm-based and tallow-based composite sheet margarine formulation.
In other preferred embodiments, the process of the present invention comprises 3 times of quenching, 2 times of kneading, resting tube processing and aging in this order; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃, more preferably in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 7.5, the kneading time is between 5 and 7 minutes, and the tube-off time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation having a melting point of 40-45 ℃ a palm-based and tallow-based composite sheet margarine formulation.
In other preferred embodiments, the process of the present invention comprises 2 quenching, 1 kneading, resting tube processing, and aging in that order; preferably, the temperature of the refrigerant of each quenching unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 8.0, the kneading time is between 4 and 6 minutes, and the tube-off time is between 12 and 15 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation having a melting point of 40-45 ℃ a palm-based and tallow-based composite sheet margarine formulation.
The invention also provides a margarine prepared by the margarine processing method according to any embodiment of the invention; preferably, the margarine is a sheet margarine, more preferably a sheet margarine as described hereinbefore.
The invention also provides a food containing the margarine, or a food prepared by using the margarine as a part or all of oil raw materials. Exemplary food products include, but are not limited to, pasta, such as danish bread, egg tarts, hand-torn steamed buns, butterfly crisps, and the like.
Compared with the prior art, the invention has the following technical effects:
(1) the margarine in a sheet form of the present invention has excellent extensibility;
(2) because the processing equipment of the margarine is various, such as the equipment with different numbers of quenching units and different numbers of kneading units, the volume and the heat exchange area of the quenching units, the volume of the kneading units and other parameters are different, aiming at different equipment, the prior art can not predict the processing technology of the product, aiming at new equipment, a large amount of experiments are usually required to obtain a proper processing technology; the method for setting the processing technological parameters can be switched among different devices, and suitable processing technological parameters do not need to be searched through a large number of experiments;
(3) the processing method of the flaky margarine provided by the invention can obtain the processing technological parameters with optimal cost, improve the production efficiency of products and reduce the waste caused by the groping process.
The present invention will be illustrated below by way of specific examples. It should be understood that these examples are illustrative only and are not intended to limit the scope of the present invention. The materials and methods used in the examples are, unless otherwise indicated, those conventional in the art.
The following examples 1-14 and comparative examples 1-8 are directed to palm-based and tallow-based composite sheet margarine formulations having a melting point of 40 ℃, example 15 is a palm-based and tallow-based composite sheet margarine formulation having a melting point of 45 ℃, example 16 is a palm-based sheet margarine formulation having a melting point of 40 ℃, and examples 17-19 are tallow-based sheet margarine formulations having a melting point of 40 ℃.
Margarine apparatus: carbon dioxide refrigeration, individual quench unit volume of 0.2L, heat exchange area of 0.034m2, and kneading unit volume of 3 x 1L (3 units of 1L connected together) or 2 x 1L (2 units of 1L connected together), or 1 x 1L (1 unit of 1L). The whole equipment is provided with 3 quenching units, 2 kneading units and 1 resting pipe unit, the volume of the resting pipe unit is 8.5L, the resting pipe unit can be connected and combined at will, and the thickness of the product at the outlet of the resting pipe is 20 mm. Examples 1 to 17 and comparative examples 1 to 7 used 3 × 1L of kneading units, examples 18 to 19 used 2 × 1L of kneading units, and comparative example 8 used 1 × 1L of kneading units.
Example 1: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 15 deg.C aging warehouse for 7 days.
Example 2: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-5 ℃, 10 ℃ and-10 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 3: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-10 ℃, 15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 25 deg.C aging storehouse for 7 days.
Example 4: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is 0 ℃, 5 ℃ and 5 ℃ below zero, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 25 deg.C aging warehouse for 3 days.
Example 5: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 5 days.
Example 6: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is-5 ℃, 10 ℃ and 10 ℃ below zero, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 15 deg.C aging warehouse for 6 days.
Example 7: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is-10 ℃, 15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 8: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is 0 ℃, 5 ℃ and 5 ℃ below zero, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 9: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 10: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is-5 ℃, 10 ℃ and 10 ℃ below zero, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 11: the product flow rate is 58L/h, and the product sequentially passes through 3 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is-10 ℃, 15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 12: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 13: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is-10 ℃ and-10 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 14: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit and 1 resting pipe, the temperature of the quenching units is-15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 15: the product flow rate is 40L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is 0 ℃, minus 5 ℃ and minus 10 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 250 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 30 deg.C aging storehouse for 4 days.
Example 16: the product flow rate is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-5 ℃, 8 ℃ and-10 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 250 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 17: the product flow rate is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-5 ℃, 9 ℃ and 15 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 250 rpm; the oil temperature is 50 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Example 18: the product flow rate is 55L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-15 ℃, 15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 190 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in aging storehouse at 22 deg.C for 7 days.
Example 19: the product flow rate is 35L/h, and the product sequentially passes through 2 quenching units, 2 kneading units, 1 quenching unit and 1 resting pipe unit, the temperature of the quenching units is-5 ℃, 5 ℃ and 10 ℃ below zero, and the quenching speed is 490 rpm; the rotation speed of the kneading unit is 190 rpm; the oil temperature is 50 ℃ before entering the quenching. Aging in 25 deg.C aging storehouse for 7 days.
Comparative example 1: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe, the temperature of the quenching units is 0 ℃, minus 5 ℃ and minus 5 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 2: the product flow rate is 38.3L/h, and the product successively passes through 2 quenching units and 1 resting pipe, the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching speed is 490 rpm. The temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 3: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 4: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is-10 ℃ and-10 ℃, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 5: the product flow rate is 38.3L/h, and the product sequentially passes through 2 quenching units, 2 kneading units and 1 resting pipe, the temperature of the quenching units is-15 ℃ and-15 ℃, and the quenching speed is 490 rpm; the kneading rotating speeds of the kneading units are all 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 6: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe, the temperature of the quenching units is 0 ℃, minus 5 ℃ and minus 5 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 7: the product flow rate is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe, the temperature of the quenching units is 0 ℃, minus 5 ℃ and minus 5 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 200 rpm; the temperature of the oil is 55 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
Comparative example 8: the product flow rate is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 resting pipe, the temperature of the quenching units is-10 ℃, 0 ℃ and-5 ℃, and the quenching speed is 490 rpm; the kneading speed of the kneading unit was 230 rpm; the oil temperature is 50 ℃ before entering the quenching. Aging in 20 deg.C aging warehouse for 7 days.
The examples and comparative examples of the present invention employ the following test evaluation methods:
detection of sliding melting point: the sliding melting point of the oil base was measured using the AOCS Cc3-25 method.
And (3) product ductility evaluation: the ductility of the product is evaluated by a crisping method: putting the flaky margarine on a crisping machine, wherein the crisping thickness is respectively 15mm, 10mm, 6mm and 4mm, and a little flour is scattered on the surface of a sample before crisping each time.
Table 1 shows the processing parameters of the margarines of examples 1-19, Table 2 shows the processing parameters of the margarines of comparative examples 1-8, and the calculation methods of the indexes are as follows:
single quench heat transfer (emulsion temperature before entering quench-quench coolant temperature) x unit volume heat transfer area x single quench heat transfer time
Heat exchange area per unit volume (heat exchange area of quenching unit/volume of quenching unit)
Single quenching heat-exchange time (volume of single quenching unit multiplied by 60/flow rate)
The quenching total heat exchange before kneading refers to the sum of absolute heat exchange values of all quenching units before the kneading unit
Kneading time ═ kneading volume × 60/flow rate
Time of tube at rest is 60/flow rate multiplied by volume of tube at rest
Description of the units: area: m is2Volume: l, temperature: DEG C, time: min, flow rate: l/h, rotation speed: rpm of the rotary kiln
The crunchy extensibility of the products of examples 1-19 and comparative examples 1-8 is given in table 3.
Examples 1-19 meet the requirements of the processing technology of the flaky margarine of the invention, and the results of the shortening test show that the flaky margarine prepared by the method has good extensibility of the shortening and no cracking and burr during the shortening process. Comparative examples 1 to 8 do not meet the requirements of the process for processing a margarine in a sheet form of the present invention, and the product is broken, burrs or the like during the shortening process.
Fig. 1 shows photographs of products of examples 1, 5, 8 and 12 and comparative examples 1 and 3. As can be seen from the figures, examples 1, 5, 8 and 12 had no cracks and no burrs, whereas comparative example 1 had significant cracks and comparative example 3 had significant burrs.
Table 1: example machining Process parameter index
Table 2: index of comparative example processing technological parameter
Table 3: examples 1-19 and comparative examples 1-8 product crunchy extensibility
Note: ● shows crisp and dry, good ductility and easy operation; excellent indicates no stickiness, good ductility and good workability; it is a indication of poor ductility, cracking burrs at the edges of the crisp sample; □ shows poor extensibility and cracking in the crunchy parts.
Claims (10)
1. A margarine processing method comprising steps of quenching and kneading, characterized in that the processing parameters of the processing method satisfy:
(1) the sum of the heat exchanges of all the quenching units is more than or equal to 6.15; and
(2) the heat exchange of at least one quenching unit is more than or equal to 2.4, or the sum of the heat exchanges of all the quenching units used before kneading is more than or equal to 4.4;
wherein, the heat exchange of single quenching (the temperature of the emulsion before entering the quenching unit-the temperature of the refrigerant of the quenching unit) is multiplied by the heat exchange area per unit volume of the quenching unit and multiplied by the heat exchange time of the quenching unit;
the heat exchange sum of the quenching unit is the sum of the absolute values of the heat exchange of the quenching unit;
the unit volume heat exchange area of the quenching unit is equal to the heat exchange area of the quenching unit/the volume of the quenching unit;
the heat exchange time of the quenching unit is equal to the volume of the quenching unit multiplied by 60/flow rate of the emulsion;
wherein the unit of area is square meter; volume unit is liter; the temperature unit is; the time unit is minutes; flow rate is given in liters/hour.
2. A margarine process according to claim 1, wherein the kneading time is 2-7 minutes, preferably 4-6.5 minutes; wherein the kneading time is kneading volume × 60/flow rate; wherein the volume unit is liter and the flow rate unit is liter/hour.
3. The margarine processing method according to claim 1, wherein the quenching speed is 200-600rpm, preferably 400-550 rpm; and/or the kneading speed is 50-400rpm, preferably 100-300 rpm.
4. A margarine process according to claim 1, wherein the process comprises: and (2) setting the flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit and the temperature of a cooling medium of the quenching unit according to the number, the heat exchange area and the volume of the quenching units for processing the margarine, so that the quenching condition for processing the margarine meets the conditions (1) and (2), and then carrying out quenching according to the set flow rate of the emulsion, the temperature of the emulsion before entering the quenching unit and the temperature of the cooling medium of the quenching unit.
5. The margarine processing method according to claim 1, wherein,
the slip melting point of the emulsion is between 30 and 50 ℃, preferably between 35 and 50 ℃; preferably, the temperature of the emulsion before entering the quenching unit is 0-20 ℃, preferably 5-20 ℃ higher than its slip melting point; and/or
The coolant temperature of the rapid cooling units is in the range of 5 ℃ to-20 ℃, preferably the coolant temperature of at least one rapid cooling unit is between 0 ℃ and-15 ℃, and more preferably the coolant temperature of at least two rapid cooling units is between-5 ℃ and-15 ℃.
6. A margarine process as claimed in any of claims 1 to 5, wherein the process further comprises:
a resting pipe processing technology; preferably, the resting tube time is 7-15 minutes, preferably 8-13 minutes; wherein the time of the rest tube is equal to the volume of the rest tube multiplied by 60/flow rate, the volume unit is liter, and the flow rate unit is liter/hour; and
curing process; preferably, the ripening is for 3 to 10 days at 5 to 30 ℃.
7. The margarine processing method according to claim 6, wherein,
the method comprises 2 times of quenching, 1 time of kneading, 1 time of quenching, processing of a stop pipe and curing in sequence; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 10.0, the sum of the heat exchanges of all the quenching units used before kneading is between 4.4 and 6.0, the kneading time is between 2 and 5 minutes, and the tube-off time is between 7 and 13 minutes; or
The method comprises 3 times of quenching, 1 time of kneading, processing of a resting pipe and curing in sequence; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 7.5, the kneading time is between 2 and 4 minutes, and the tube-off time is between 7 and 10 minutes; or
The method comprises 3 times of quenching, 2 times of kneading, processing of a resting pipe and curing in sequence; preferably, the temperature of the refrigerant of each quenching unit is in the range of 5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quenching units used is between 6.15 and 7.5, the kneading time is between 5 and 7 minutes, and the tube-off time is between 7 and 10 minutes; or
The method comprises 2 times of quenching, 1 time of kneading, processing of a resting pipe and curing in sequence; preferably, the temperature of the refrigerant of each quenching unit is in the range of-5 ℃ to-15 ℃; preferably, the sum of the heat exchanges of all the quench units used is between 6.15 and 8.0, the kneading time is between 4 and 6 minutes and the tube rest time is between 12 and 15 minutes.
8. A margarine process according to any of claims 1 to 7, wherein the margarine formulation is a margarine formulation having a melting point of 35-50 ℃, preferably a palm-based margarine formulation, a tallow-based margarine formulation or a palm-and tallow-combined margarine formulation.
9. A margarine prepared by the margarine processing method of any one of claims 1-8; preferably, the margarine is a sheet margarine.
10. A food product comprising the margarine according to claim 9 or produced by using the margarine according to claim 8 as a part or all of a fat or oil raw material; preferably, the food is a pasta food, such as danish bread, egg tarts, hand-torn steamed stuffed buns, and butterfly crisps.
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