CN113615742B - Margarine processing technology - Google Patents
Margarine processing technology Download PDFInfo
- Publication number
- CN113615742B CN113615742B CN202010373722.7A CN202010373722A CN113615742B CN 113615742 B CN113615742 B CN 113615742B CN 202010373722 A CN202010373722 A CN 202010373722A CN 113615742 B CN113615742 B CN 113615742B
- Authority
- CN
- China
- Prior art keywords
- quenching
- unit
- margarine
- kneading
- heat exchange
- 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.)
- Active
Links
- 235000013310 margarine Nutrition 0.000 title claims abstract description 127
- 239000003264 margarine Substances 0.000 title claims abstract description 126
- 238000012545 processing Methods 0.000 title claims abstract description 59
- 238000005516 engineering process Methods 0.000 title claims abstract description 25
- 238000010791 quenching Methods 0.000 claims abstract description 340
- 230000000171 quenching effect Effects 0.000 claims abstract description 246
- 238000004898 kneading Methods 0.000 claims abstract description 159
- 238000000034 method Methods 0.000 claims description 64
- 238000009472 formulation Methods 0.000 claims description 50
- 239000000203 mixture Substances 0.000 claims description 50
- 239000000839 emulsion Substances 0.000 claims description 36
- 230000000284 resting effect Effects 0.000 claims description 35
- 239000002826 coolant Substances 0.000 claims description 27
- 238000002844 melting Methods 0.000 claims description 26
- 230000008018 melting Effects 0.000 claims description 26
- 238000003672 processing method Methods 0.000 claims description 25
- 239000003760 tallow Substances 0.000 claims description 22
- 239000003507 refrigerant Substances 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims 1
- 239000003921 oil Substances 0.000 description 32
- 235000019198 oils Nutrition 0.000 description 32
- 230000000052 comparative effect Effects 0.000 description 21
- 239000002131 composite material Substances 0.000 description 10
- 238000004904 shortening Methods 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 206010017472 Fumbling Diseases 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 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
- 238000001514 detection method Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002431 foraging effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 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
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000011835 investigation 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
- 239000002540 palm oil Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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
Landscapes
- 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 meets the following conditions: (1) The sum of heat exchange of all quenching units used 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 exchange 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 quenching and kneading technology unit conditions, 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 oil raw materials, emulsifying agents, flavor substances and the like through a special margarine processing technology. The flaky artificial butter is mainly used for producing Danish bread, in the using process, the dough sheet and grease are repeatedly folded and rolled, the dough sheet is separated through the grease, and a well-layered alternately folded structure of the grease and the dough sheet is formed, so that the baked product has good layering, the grease is required to have good ductility in the process, and the grease is not broken in the shortening process.
Under the condition that the raw materials are unchanged, the margarine processing technology has great influence on the 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 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 and other equipment indexes of the high-pressure pump are quite different, the process connection mode is also various, the processing technology is complex, and if the process parameters are improperly selected, the product performance cannot 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, a large amount of experiments are needed to find out the processing technology of the new equipment, a large amount of waste is caused for factory production, the obtained technological parameters are not necessarily efficient, and great equipment productivity waste can be caused. How to quickly find the processing conditions of the flaky margarine is a great problem to be solved in the field of margarine processing.
There are some studies on margarine technology reported in the literature, but the research is mainly limited to technology research under specific equipment and specific conditions, such as Zhang Zhiming [ Zhang Zhiming ], influence of technological parameters on crystallization characteristics of margarine, university of Henan industry, 2013 ] in its main paper, the best technological parameters of a specific margarine equipment are obtained through orthogonal experiments, and the parameters are not necessarily applicable to other equipment. Miskandar et al [ Miskandar, M.S. et al, quality of margarine: fats selection and processing parameters, asia Pacific Journal of Clinical Nutrition,2005, 14 (4): 387 ] studied the effect of flow rate on margarine performance and found that margarine became brittle at too slow a speed, margarine became brittle at too fast a speed, crystals became less crystalline, post-crystallization and post-hardening were promoted, and there was an optimum flow rate, but this document did not indicate how the optimum flow rate was selected. Lefebure et al [ Lefebure, E. Et al, investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology, lwt-Food Science and Technology,2013, 51 (1): 225-232 ] studied the effect of process parameters on the performance of sheet margarine by the response surface method, found the process parameters that affected the margarine performance most, but did not give how the process parameters should be selected for different equipment conditions. Miskandar et al (Miskandar, M.S. et al, effect of Scraped-Surface Tube Cooler Temperatures on the Physical Properties of Palm Oil Margarine, journal of the American Oil Chemists' Society,2002, 79 (9): 931-936) studied the effect of quench unit temperature on product performance, used equipment was one quench one kneading, and when the temperature of the product after the first quench was studied to be 15 ℃, the product performance was best, which was the oil temperature obtained for the specific equipment after the specific coolant, and it was not possible to provide guidance for process selection of different processing equipment for margarine, and we found that products with better performance could be obtained not only if the product temperature after the quench unit reached the requirements.
Therefore, it is urgently needed to find a processing method of sheet-shaped margarine, provide guidance for production, improve production efficiency and avoid waste caused by process fumbling.
Disclosure of Invention
The invention provides a margarine processing method, which comprises the steps of quenching and kneading, wherein the processing parameters of the processing method meet the following conditions:
(1) The sum of heat exchange of all quenching units used 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 exchange of all quenching units used before kneading is more than or equal to 4.4;
wherein the heat exchange of a single quench = (temperature of emulsion before entering the quench unit-refrigerant temperature of the quench unit) ×heat exchange area per unit volume of the quench unit×heat exchange time of the quench unit;
the sum of the heat exchange of the quenching units is the sum of the absolute values of the heat exchange of the quenching units;
heat exchange area per unit volume of quench unit = heat exchange area of quench unit/volume of quench unit;
heat exchange time of quench unit = volume of quench unit x 60/flow rate of emulsion;
wherein the area unit is square meter; the volume unit is liter; the temperature unit is DEG C; the time unit is minutes; the flow rate is in liters per hour.
In one or more embodiments, the kneading time is from 2 to 7 minutes, preferably from 4 to 6.5 minutes; wherein kneading time = kneading volume x 60/flow rate; wherein, the volume unit is liter and the flow rate unit is liter/hour.
In one or more embodiments, the quench speed is 200 to 600rpm, preferably 400 to 550rpm.
In one or more embodiments, the kneading speed is 50 to 400rpm, preferably 100 to 300rpm.
In one or more embodiments, the method comprises: setting the flow rate of the emulsion, the temperature before the emulsion enters the quenching unit and the temperature of the cooling medium of the quenching unit according to the number, the heat exchange area and the volume of the quenching units for the margarine processing, so that the quenching conditions for the margarine processing meet the conditions (1) and (2), and then quenching according to the set flow rate of the emulsion, the temperature before the emulsion enters 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 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 cooling medium temperature of the quench units is in the range of 5 ℃ to-20 ℃, preferably the cooling medium temperature of at least one quench unit is between 0 ℃ and-15 ℃, more preferably the cooling medium temperature of at least two quench units is between-5 ℃ and-15 ℃.
In one or more embodiments, the method further comprises: a resting tube processing technology; preferably, the resting tube time is 7-15 minutes, preferably 8-13 minutes; wherein, the resting tube time = resting tube volume x 60/flow rate, volume unit is liter, flow rate unit is liter/hour.
In one or more embodiments, the method further comprises: curing process; preferably, the curing is for 3-10 days at 5-30 ℃.
In one or more embodiments, the process comprises 2 quenching, 1 kneading, 1 quenching, resting tube processing, and curing in that order; preferably, the temperature of the cooling medium 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 10.0, the sum of the heat exchanges of all quench units used before kneading is between 4.4 and 6.0, the kneading time is between 2 and 5 minutes, and the resting tube time is between 7 and 13 minutes.
In one or more embodiments, the process comprises 3 quenching, 1 kneading, resting tube processing, and curing in that order; preferably, the temperature of the cooling medium 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, the kneading time is between 2 and 4 minutes and the rest tube time is between 7 and 10 minutes.
In one or more embodiments, the process comprises 3 quenching, 2 kneading, resting tube processing, and curing in that order; preferably, the temperature of the cooling medium 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, the kneading time is between 5 and 7 minutes and the rest tube time is between 7 and 10 minutes.
In one or more embodiments, the process comprises 2 quenching, 1 kneading, resting tube processing, and curing in that order; preferably, the temperature of the cooling medium 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, the kneading time is between 4 and 6 minutes and the pipe rest time is between 12 and 15 minutes.
In one or more embodiments, 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-based and tallow-based compound margarine formulation.
In one or more embodiments, the margarine formulation is a sheet-like margarine formulation having a melting point of 35-50 ℃.
In one or more embodiments, the margarine formulation is a palm-based sheet margarine formulation, a tallow-based sheet margarine formulation, or a palm-based and tallow-based composite sheet margarine formulation having a melting point of 35-50 °c
The invention also provides margarine prepared by the margarine processing method according to any embodiment; preferably, the margarine is a sheet-like margarine.
The present invention also provides a food product comprising the margarine described herein or prepared using the margarine described herein as part or all of a fat feedstock; preferably, the food product is a pasta-like food product, such as Danish-like bread, egg tarts, hand-torn bags and butterfly shortbread.
Drawings
Fig. 1: examples 1, 5, 8 and 12 and comparative examples 1 and 3 margarine shortening results.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.
The invention discovers that the margarine prepared by a special processing technology has very good ductility; the artificial butter processing technology can break through the limitation of different equipment parameters and different quenching and kneading technology unit conditions, and can quickly find out proper processing parameters, so that the product has good ductility and experimental fumbling is reduced.
The formulation of margarine suitable for use in the process of the present invention (i.e. the components of margarine and the content thereof) may be a formulation known in the art, preferably a margarine formulation having a melting point of 35-50 ℃ (e.g. 35-45 ℃), or a palm-based margarine formulation, a tallow-based margarine formulation, or a palm-based and tallow-based composite margarine formulation; more preferred are palm-based and tallow-based compound margarine formulations having a melting point of 35-50 ℃ (e.g. 35-45 ℃). Preferably, the formulation is a sheet-like margarine, the process of the present invention is used to process palm-based margarine formulations, tallow-based margarine formulations or palm-based and tallow-based compound margarine formulations having a melting point of 35-50 ℃ (e.g. 35-45 ℃). In the present invention, the term "sheet-like margarine" has a meaning known in the art, and its components generally include a fat raw material, an emulsifier, a flavor substance, and the like, and the content of each component is also a content commonly used in the art.
The margarine processing method comprises the steps of quenching and kneading, wherein the process parameters of the method at least meet the following conditions:
(1) The sum of heat exchange of all quenching units used 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 exchange of all quenching units used before kneading is more than or equal to 4.4.
The temperature of the refrigerant may be in the conventional refrigerant temperature range, but is usually not lower than-20 ℃. For example, the temperature of the refrigerant may be in the range of-20℃to 15℃such as in the range of-20℃to 5℃or-15℃to 0 ℃. In a preferred embodiment, the refrigerant temperature of at least one quench unit in the process of the present invention is in the range of-20 ℃ to 0 ℃, preferably-15 ℃ to-5 ℃; preferably, in the processing technology of the present invention, the refrigerant temperature of at least two quenching units is in the range of-15 ℃ to-5 ℃.
The heat exchange of the quenching unit is herein 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 may be, for example, above 40 ℃. In a specific embodiment of the invention, the emulsion enters the first quench unit at a temperature between 40 and 60 ℃, such as 50 to 60 ℃. In the present invention, the temperature of the emulsion before entering the quenching is 0 to 20℃above its slip melting point, preferably 5 to 20 ℃.
The heat exchange area per unit volume of the quench unit is related to the heat exchange area and volume of the quench unit and is equal to the heat exchange area of the quench unit divided by the volume of the quench unit. The heat exchange area and volume of the quench unit are intrinsic parameters of 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 vary from production to production. The emulsion flow rate is within the range of the cell set-up used. Typically, the emulsion flow rate may be above 20L/h, up to 10000L/h, such as 6000L/h. In some embodiments, the flow rate of the emulsion is 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 quench unit = volume of the quench unit x 60/flow rate of emulsion.
In the present invention, the heat exchange of the quench unit is calculated as follows: heat exchange of the quenching unit= (temperature of emulsion before entering the quenching unit-temperature of refrigerant of the quenching unit) ×heat exchange area per unit volume of the quenching unit×heat exchange time of the quenching unit; wherein the time unit is minutes.
It should be understood that the sum of the heat exchanges of the quench units described herein refers to the sum of the absolute values of the heat exchange values of the respective quench units.
Preferably, in the process parameters of the process of the invention, the sum of the heat exchanges of all quench units used is ≡6.4, such as in the range from 6.4 to 10, preferably in the range from 6.4 to 8 or in the range from 6.5 to 7.5. In some embodiments, the sum of the heat exchanges of all quench units used is in the range of 6.4-7.5; in other embodiments, the sum of the heat exchanges of all quench units used is in the range of 6.7-7.8.
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 heat exchanges of all quench 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 quench cooling. Preferably, the process of the present invention comprises 3 quench wherein there are 2 quench before kneading and 1 quench after kneading; preferably, the temperature of the cooling medium 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 10.0 and the sum of the heat exchanges of all 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 quench units used is between 6.15 and 7.5 and the sum of the heat exchanges of all quench units used before kneading is between 4.4 and 5.0. In some embodiments, the temperature of the refrigerant of each quench unit is in the range of 0 ℃ to-15 ℃, preferably the refrigerant temperature of at least two quench units is below 0 ℃; preferably, the sum of the heat exchanges of all quench units used is between 6.15 and 10.0 and the sum of the heat exchanges of all quench units used before kneading is between 4.5 and 6.0.
In some embodiments, the process of the present invention comprises 3 quench steps, each of which is completed prior to kneading; preferably, the temperature of the cooling medium 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 quench steps, each of which is completed prior to kneading; preferably, the temperature of the cooling medium 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 in the range of 200-600rpm, such as 400-550rpm.
In a preferred embodiment, the process of the invention comprises: the flow rate of the emulsion, the temperature before the emulsion enters the quenching unit, and the temperature of the cooling medium of the quenching unit are set according to the number of quenching units for the margarine processing, the heat exchange area and the volume, so that the quenching conditions for the margarine processing satisfy the conditions (1) and (2), and then the quenching is performed, and kneading is performed (if there is kneading between the quenching) according to the set flow rate of the emulsion, the temperature before the emulsion enters the quenching unit, and the temperature of the cooling medium of the quenching unit. It will be appreciated that the number of quench units, the heat exchange area and the volume are typically process parameters that are inherently present prior to quenching, and that the temperature of the emulsion prior to entering the quench unit and the temperature of the quench unit coolant are also in some cases inherently present prior to quenching, but are typically suitably adapted and controlled. For example, the temperature of the emulsion may be suitably adjusted down when it is too high before it enters the quench unit, and the temperature of the quench unit coolant may be suitably adjusted up when it is too low.
The margarine processing process/method of the present invention includes a kneading process. Kneading can be performed using kneading equipment commonly used in the art. The timing and the number of kneading can be determined according to the actual production conditions. The speed of kneading may be in the range of 50 to 400rpm, preferably 100 to 300rpm.
In the present invention, quenching and kneading may be alternately performed; or quenching for more than two times and then kneading for 1 or more times; or quenching twice followed by kneading 1 or more times, followed by quenching 1 or more times, and then optionally kneading 1 or more times more. In some embodiments, the process of the present invention comprises 2 quenching, 1 kneading, and 1 quenching in that order; in some embodiments, the process of the invention comprises 3 quenching, 1 or 2 kneading steps in sequence; in some embodiments, the process of the present invention comprises 2 quenching steps and 1 kneading step 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 kneading time = kneading volume x 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 tube processing process of the present invention, the resting tube time is 7-15 minutes, such as 7-10 minutes, 8-13 minutes, or 12-15 minutes; wherein, the resting tube time = resting tube volume x 60/flow rate, volume unit is liter, flow rate unit is liter/hour.
The resting tube process may be followed by a curing process. Generally, the margarine according to the present invention can be prepared by allowing the product exiting the resting tube unit to stand at room temperature (e.g., 5-30℃., preferably 15-25℃.) for 3-10 days to age.
In a preferred embodiment, the process of the present invention comprises 2 quenching, 1 kneading, 1 quenching, resting tube processing and curing in that order; preferably, the temperature of the cooling medium 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 resting tube time is between 7 and 13 minutes; preferably, the margarine formulation is a palm-based flaky margarine formulation, a tallow-based flaky margarine formulation or a palm-based and tallow-based composite flaky margarine formulation having a melting point of 40-45 ℃. In some embodiments, preferably, 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 quench units used is between 6.15 and 7.5, the sum of the heat exchanges of all quench units used before kneading is between 4.4 and 7.5, the kneading time is between 2 and 4 minutes, and the resting tube time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation palm-based and tallow-based composite sheet margarine formulation having a melting point of 40-45 ℃. In some embodiments, preferably, the temperature of the refrigerant of each quench unit is in the range of 0 ℃ to-15 ℃, preferably the refrigerant 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 resting tube time is between 9 and 13 minutes; preferably, the margarine formulation is a palm-based flaky margarine formulation, a tallow-based flaky margarine formulation or a palm-based and tallow-based composite flaky 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 curing in that order; preferably, the temperature of the cooling medium 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 quench units used is between 6.15 and 7.5, the kneading time is between 2 and 4 minutes, and the resting tube time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation palm-based 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, 2 kneading, resting tube processing and curing in sequence; preferably, the temperature of the cooling medium 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 quench units used is between 6.15 and 7.5, the kneading time is between 5 and 7 minutes, and the resting tube time is between 7 and 10 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation palm-based 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 2 quenching, 1 kneading, resting tube processing and curing in that order; preferably, the temperature of the cooling medium 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, the kneading time is between 4 and 6 minutes, and the resting tube time is between 12 and 15 minutes; preferably, the margarine formulation is a palm-based sheet margarine formulation palm-based and tallow-based composite sheet margarine formulation having a melting point of 40-45 ℃.
The invention also provides the margarine prepared by the margarine processing method according to any embodiment of the invention; preferably, the margarine is a sheet-like margarine, more preferably a sheet-like margarine as described hereinbefore.
The invention also provides food containing the margarine or food prepared by taking the margarine as part or all of the oil raw material. Exemplary food products include, but are not limited to, pasta-like products such as Danish-like bread, egg tarts, hand-torn packets, and butterfly shortbread, among others.
Compared with the prior art, the invention has the following technical effects:
(1) The flaky margarine has excellent ductility;
(2) Because the margarine processing equipment is various, such as the quenching units with different numbers and the kneading units with different numbers are provided, the volume and 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 cannot predict the processing technology of products, and aiming at new equipment, a large amount of experiments are usually required to be searched to obtain a proper processing technology; the processing technological parameter setting method provided by the invention can be switched among different devices, and a large number of experiments are not needed to find out proper processing technological parameters;
(3) The processing technique method of the flaky margarine provided by the invention can obtain the processing technique parameters with optimal cost, improves the production efficiency of products and reduces the waste caused by fumbling.
The invention will be illustrated 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 invention. The materials and methods used in the examples are those conventional in the art unless otherwise indicated.
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: the carbon dioxide was cooled, the volume of the single quenching unit was 0.2L, the heat exchange area was 0.034m2, and the volume of the kneading unit was 3 x 1L (3 1L units were joined together) or 2 x 1L (2 1L units were joined together), or 1 x 1L (1L units). The whole equipment is provided with 3 quenching units, 2 kneading units and 1 resting tube unit, the volume of the resting tube unit is 8.5L, the resting tube units can be connected and combined at will, and the thickness of the product at the outlet of the resting tube is 20mm. The kneading units used in examples 1-17 and comparative examples 1-7 were 3 x 1l, the kneading units used in examples 18-19 were 2 x 1l, and the kneading units used in comparative example 8 were 1 x 1l.
Example 1: the flow rate of the product is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a 15 ℃ curing warehouse for curing for 7 days.
Example 2: the flow rate of the product is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-5 ℃, 10 ℃ below zero and 10 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 3: the flow rate of the product is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-10 ℃, 15 ℃ below zero and 15 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a aging warehouse at 25deg.C for aging for 7 days.
Example 4: the flow rate of the product is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 rest pipe, wherein the temperature of the quenching units is 0 ℃, the temperature of the quenching unit is minus 5 ℃ and the temperature of the quenching unit is minus 5 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 25 ℃ for curing for 3 days.
Example 5: the flow rate of the product is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 rest pipe, wherein the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Aging in a aging warehouse at 20deg.C for 5 days.
Example 6: the flow rate of the product is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 rest pipe, wherein the temperature of the quenching units is-5 ℃, the temperature of the quenching units is-10 ℃ and the temperature of the quenching units is-10 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a 15 ℃ curing warehouse for curing for 6 days.
Example 7: the flow rate of the product is 58L/h, and the product sequentially passes through 3 quenching units, 1 kneading unit and 1 rest pipe, wherein the temperature of the quenching units is-10 ℃, 15 ℃ below zero and 15 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 8: the flow rate of the product is 58L/h, and the product passes through 3 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is 0 ℃, the temperature of the quenching units are minus 5 ℃ and the temperature of the quenching units are minus 5 ℃, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 9: the flow rate of the product is 58L/h, and the product passes through 3 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is 5 ℃, 0 ℃ and-15 ℃, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 10: the flow rate of the product is 58L/h, and the product passes through 3 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is-5 ℃, the temperature of the quenching units is-10 ℃ and the quenching speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 11: the flow rate of the product is 58L/h, and the product passes through 3 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is-10 ℃, 15 ℃ below zero and 15 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 12: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 1 kneading unit and 1 rest pipe in sequence, wherein the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 13: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 1 kneading unit and 1 rest pipe in sequence, wherein the temperature of the quenching units is minus 10 ℃ and minus 10 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 14: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 1 kneading unit and 1 rest pipe in sequence, wherein the temperature of the quenching units is-15 ℃ and-15 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 15: the flow rate of the product is 40L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is respectively 0 ℃, 5 ℃ below zero and 10 ℃ below zero, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 250rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 30 ℃ for curing for 4 days.
Example 16: the flow rate of the product is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-5 ℃, 8 ℃ below zero and 10 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 250rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 17: the flow rate of the product is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-5 ℃, 9 ℃ below zero and 15 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 250rpm; the oil temperature before entering quenching is 50 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Example 18: the flow rate of the product is 55L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-15 ℃, 15 ℃ below zero and 15 ℃ below zero respectively, and the quenching rotating speed is 490rpm; the kneading unit rotational speed was 190rpm; the oil temperature before entering quenching is 55 ℃. Placing into a 22 ℃ curing warehouse for curing for 7 days.
Example 19: the flow rate of the product is 35L/h, and the product sequentially passes through 2 quenching units, 2 kneading units, 1 quenching unit and 1 rest pipe unit, wherein the temperature of the quenching units is-5 ℃, the temperature of the quenching units is-5 ℃ and the quenching speed is-10 ℃, and the quenching speed is 490rpm; the kneading unit rotational speed was 190rpm; the oil temperature before entering quenching is 50 ℃. Placing into a aging warehouse at 25deg.C for aging for 7 days.
Comparative example 1: the flow rate of the product is 58L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe, wherein the temperature of the quenching units is respectively 0 ℃, 5 ℃ below zero and 5 ℃ below zero, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 2: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units and 1 rest pipe in sequence, wherein the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching rotating speed is 490rpm. The oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 3: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is-5 ℃ and-5 ℃, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 4: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is minus 10 ℃ and minus 10 ℃, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 5: the flow rate of the product is 38.3L/h, and the product passes through 2 quenching units, 2 kneading units and 1 rest pipe in sequence, wherein the temperature of the quenching units is-15 ℃ and-15 ℃, and the quenching rotating speed is 490rpm; the kneading rotational speeds of the kneading units were 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 6: the flow rate of the product is 38.3L/h, and the product sequentially passes through 2 quenching units, 2 kneading units, 1 quenching unit and 1 rest pipe, wherein the temperature of the quenching units is respectively 0 ℃, 5 ℃ below zero and 5 ℃ below zero, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 7: the flow rate of the product is 58L/h, and the product sequentially passes through 1 quenching unit, 1 kneading unit, 1 quenching unit and 1 rest pipe, wherein the temperature of the quenching unit is-15 ℃ and the temperature of the quenching unit is 0 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 200rpm; the oil temperature before entering quenching is 55 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
Comparative example 8: the flow rate of the product is 50L/h, and the product sequentially passes through 2 quenching units, 1 kneading unit, 1 quenching unit and 1 rest pipe, wherein the temperature of the quenching units is-10 ℃, 0 ℃ and-5 ℃, and the quenching rotating speed is 490rpm; the kneading rotation speed of the kneading unit was 230rpm; the oil temperature before entering quenching is 50 ℃. Placing into a curing warehouse at 20 ℃ for curing for 7 days.
The detection and evaluation methods adopted in the examples and comparative examples of the present invention are as follows:
detection of sliding melting point: the sliding melting point of the oil base was measured using the AOCS Cc3-25 method.
Product ductility evaluation: the ductility of the product is evaluated by a crisping method, and the crisping method comprises the following steps: the flaky artificial butter is placed on a shortening machine, the shortening thickness is respectively 15mm, 10mm, 6mm and 4mm, and a small amount of flour is scattered on the surface of a sample before each shortening.
Table 1 shows the processing parameter indexes of the margarine of examples 1 to 19, and table 2 shows the processing parameter indexes of the margarine of comparative examples 1 to 8, and the calculation methods of the indexes are as follows:
single quenching heat exchange= (emulsion temperature before quenching-quenching refrigerant temperature) x unit volume heat exchange area x single quenching heat exchange time
Unit volume heat exchange area = quench unit heat exchange area/quench unit volume
Single quench heat exchange time = single quench unit volume x 60/flow rate
The total heat exchange by quenching before kneading refers to the sum of absolute values of heat exchange of all quenching units before kneading unit
Kneading time = kneading volume x 60/flow rate
Rest tube time = rest tube volume x 60/flow rate
Unit description: area: m is m 2 Volume: l, temperature: c, time: min, flow rate: l/h, rotational speed: rpm (rpm)
Table 3 shows the shortenings and extensibility of the products of examples 1-19 and comparative examples 1-8.
Examples 1-19 meet the processing technology requirements of the flaky margarine of the present invention, and the results of the shortening experiments show that the flaky margarine prepared by the method has good shortening ductility, and no cracking, no burrs, etc. exist in the shortening process. Comparative examples 1 to 8 do not meet the processing technology requirements of the flaky margarine of the present invention, and phenomena such as breakage, burrs, etc. occur in the process of product shortening.
Fig. 1 shows photographs of the products of examples 1, 5, 8 and 12 and comparative examples 1 and 3. It can be seen from the figures that examples 1, 5, 8 and 12 have no cracks and no burrs, whereas comparative example 1 has significant cracks and comparative example 3 has significant burrs.
Table 1: example Process parameter index
Table 2: comparative example Process parameter index
Table 3: the products of examples 1-19 and comparative examples 1-8 were shorteningly ductile
Note that: ● The crisp and dry, the ductility is good, and the operation is very easy; excellent in terms of non-tackiness, good ductility and good handleability; and (I) represents poor ductility and cracking burrs appear on the edge of the crisp sample; and ∈s indicates poor ductility and cracking.
Claims (14)
1. The margarine processing method comprises a quenching and kneading step, a resting tube processing technology and a curing technology, and is characterized in that the processing parameters of the processing method are as follows:
(1) The sum of heat exchange of all quenching units used 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 exchange of all quenching units used before kneading is more than or equal to 4.4;
(3) Rest tube time = rest tube volume x 60/flow rate in liters of volume and flow rate in liters/hour;
wherein the heat exchange of a single quench = (temperature of emulsion before entering the quench unit-refrigerant temperature of the quench unit) ×heat exchange area per unit volume of the quench unit×heat exchange time of the quench unit;
the sum of the heat exchange of the quenching units is the sum of the absolute values of the heat exchange of the quenching units;
heat exchange area per unit volume of quench unit = heat exchange area of quench unit/volume of quench unit;
heat exchange time of quench unit = volume of quench unit x 60/flow rate of emulsion;
kneading time = kneading volume x 60/flow rate;
wherein the area unit is square meter; the volume unit is liter; the temperature unit is DEG C; the time unit is minutes; flow rate units are liters per hour;
wherein the formula of the margarine is a margarine formula with the melting point of 35-50 ℃; the margarine is flaky margarine;
the processing method sequentially comprises 2 times of quenching, 1 time of kneading, 1 time of quenching, resting tube processing and curing; the sum of heat exchange of all quenching units used is between 6.15 and 10.0, the sum of heat exchange of all quenching units used before kneading is between 4.4 and 6.0, the kneading time is between 2 and 5 minutes, and the pipe rest time is between 7 and 13 minutes;
alternatively, the processing method comprises 3 times of quenching, 1 time of kneading, resting tube processing and curing in sequence; the sum of heat exchange of all quenching units is between 6.15 and 7.5, the kneading time is between 2 and 4 minutes, and the pipe-rest time is between 7 and 10 minutes;
alternatively, the processing method comprises 3 times of quenching, 2 times of kneading, resting tube processing and curing in sequence; the sum of heat exchange of all quenching units is between 6.15 and 7.5, the kneading time is between 5 and 7 minutes, and the pipe-rest time is between 7 and 10 minutes;
alternatively, the processing method comprises quenching for 2 times, kneading for 1 time, processing by a rest pipe and curing; 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 pipe-rest time is between 12 and 15 minutes.
2. Margarine processing method according to claim 1, wherein the quench speed is 200-600rpm; and/or kneading rotation speed of 50 to 400rpm.
3. A margarine processing method as claimed in claim 2, wherein the quench speed is in the range 400-550rpm.
4. A margarine processing method as claimed in claim 2, wherein the kneading speed is 100-300rpm.
5. A margarine processing method as claimed in claim 1, wherein the method comprises: setting the flow rate of the emulsion, the temperature before the emulsion enters the quenching unit and the temperature of the cooling medium of the quenching unit according to the number, the heat exchange area and the volume of the quenching units for the margarine processing, so that the quenching conditions for the margarine processing meet the conditions (1) and (2), and then quenching according to the set flow rate of the emulsion, the temperature before the emulsion enters the quenching unit and the temperature of the cooling medium of the quenching unit.
6. A margarine processing method according to claim 1, wherein,
the sliding melting point of the emulsion is between 30 and 50 ℃; and/or
The cooling medium temperature of the quenching unit is in the range of-20 ℃ to 5 ℃.
7. A margarine processing method as claimed in claim 6 wherein the emulsion has a slip melting point of between 35 and 50 ℃.
8. A margarine processing method as claimed in claim 7 wherein the temperature of the emulsion before entering the quench unit is between 0 and 20 ℃ above its slip melting point.
9. A margarine processing method as claimed in claim 8, wherein the temperature of the emulsion before entering the quenching unit is 5-20 ℃ above its slip melting point.
10. The margarine processing method according to claim 6, wherein the cooling medium temperature of at least one quenching unit is between-15 ℃ and 0 ℃.
11. Margarine processing method according to claim 10, wherein the coolant temperature of at least two quenching units is between-15 ℃ and-5 ℃.
12. A margarine processing method as claimed in claim 1, wherein the ripening is for 3 to 10 days at 5 to 30 ℃.
13. The margarine processing method according to claim 1, wherein the temperature of the cooling medium of each quenching unit is in the range of-15 ℃ to 5 ℃.
14. A margarine processing method as claimed in any one of claims 1 to 13, wherein the margarine formulation is a palm-based margarine formulation, a tallow-based margarine formulation, or a palm-based and tallow-based compound margarine formulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373722.7A CN113615742B (en) | 2020-05-06 | 2020-05-06 | Margarine processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010373722.7A CN113615742B (en) | 2020-05-06 | 2020-05-06 | Margarine processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113615742A CN113615742A (en) | 2021-11-09 |
| CN113615742B true CN113615742B (en) | 2024-03-29 |
Family
ID=78376587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010373722.7A Active CN113615742B (en) | 2020-05-06 | 2020-05-06 | Margarine processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113615742B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173034A (en) * | 1994-12-21 | 1996-07-09 | Kanegafuchi Chem Ind Co Ltd | Method for forming oil and fat composition |
| CN103181419A (en) * | 2011-12-27 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Artificial grease with improved calenderability |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN103891921A (en) * | 2012-12-25 | 2014-07-02 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and plastic grease product |
| CN105685263A (en) * | 2014-11-24 | 2016-06-22 | 嘉里特种油脂（上海）有限公司 | Grease composition capable of improving glossiness and oiliness of baked products |
| CN105928382A (en) * | 2015-08-06 | 2016-09-07 | 青岛中正周和科技发展有限公司 | Quenching heat exchanger provided with multiple secondary heat exchange devices |
| CN109892408A (en) * | 2017-12-08 | 2019-06-18 | 丰益(上海)生物技术研发中心有限公司 | A kind of margarine and preparation method thereof |
-
2020
- 2020-05-06 CN CN202010373722.7A patent/CN113615742B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173034A (en) * | 1994-12-21 | 1996-07-09 | Kanegafuchi Chem Ind Co Ltd | Method for forming oil and fat composition |
| CN103181419A (en) * | 2011-12-27 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Artificial grease with improved calenderability |
| CN103891921A (en) * | 2012-12-25 | 2014-07-02 | 丰益(上海)生物技术研发中心有限公司 | Grease composition and plastic grease product |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN105685263A (en) * | 2014-11-24 | 2016-06-22 | 嘉里特种油脂（上海）有限公司 | Grease composition capable of improving glossiness and oiliness of baked products |
| CN105928382A (en) * | 2015-08-06 | 2016-09-07 | 青岛中正周和科技发展有限公司 | Quenching heat exchanger provided with multiple secondary heat exchange devices |
| CN109892408A (en) * | 2017-12-08 | 2019-06-18 | 丰益(上海)生物技术研发中心有限公司 | A kind of margarine and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| （加）Fereidoon Shahidi.贝雷油脂化学与工艺学 第5卷 食用油脂产品 加工技术.中国轻工业出版社,2016,第460-461页. * |
| 人造奶油加工用刮板式热交换器换热特性模拟及设计;顾锦鸿 等;中国油脂;第41卷(第5期);第107-110页 * |
| 工艺参数对人造奶油结晶特性的影响;张智明;中国优秀硕士学位论文全文数据库;第4页第1段、第11页第1段、第12页第2.2.3节、第14页第2段、第31页第2.3.4节 * |
| 高级低脂奶油产品的生产新工艺;李国荣;;粮油加工(01);第25-26页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113615742A (en) | 2021-11-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1024159C (en) | Method of manufacturing bread and pastry | |
| CN113615742B (en) | Margarine processing technology | |
| US3928646A (en) | Method for blending temperature sensitive ingredients in the production of dough | |
| CA2399326C (en) | Cryogenic crystallisation of fats | |
| CN112219907A (en) | High-melting-point base material oil and preparation method thereof, baking grease and preparation method thereof | |
| JP5890934B2 (en) | Solid fat composition and method for producing the same | |
| JP4311885B2 (en) | Plastic oil composition | |
| JPH04173048A (en) | Preparation of bakery product having laminar structure | |
| CN113040228B (en) | Method for improving plasticity and knife adhesion of margarine | |
| CN111165592A (en) | Processing technology of margarine | |
| JPH05130826A (en) | Oil and fat composition for puff pastry | |
| EP3157348B1 (en) | Process for the manufacture of edible water-in-oil emulsion | |
| JP7088716B2 (en) | Butter for baked layered food | |
| JP5605524B1 (en) | Pizza dough and its manufacturing method | |
| JP6425892B2 (en) | Bread dough | |
| JP2004121114A (en) | Oil and fat for kneading into bread and method for producing the same | |
| JPH08173034A (en) | Method for forming oil and fat composition | |
| EP0399580B1 (en) | Low shear phase-inversion process and products thereof | |
| TWI715179B (en) | Composition of vegan cheese and method of preparing the same | |
| JP2007267705A (en) | Method for producing pastry dough | |
| JP7199154B2 (en) | butter | |
| JP2019170231A (en) | Roll-in oil/fat composition | |
| JP2000004787A (en) | Plastic oil and fat composition | |
| JP4004679B2 (en) | Roll-in water-in-oil emulsified oil and fat composition and method for producing the same | |
| Keogh et al. | Anhydrous Milk Fat: 6. Baked Goods |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |