CN114680191A - Liquid grease product containing butter and preparation method thereof - Google Patents
Liquid grease product containing butter and preparation method thereof Download PDFInfo
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- CN114680191A CN114680191A CN202011580578.0A CN202011580578A CN114680191A CN 114680191 A CN114680191 A CN 114680191A CN 202011580578 A CN202011580578 A CN 202011580578A CN 114680191 A CN114680191 A CN 114680191A
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- oil
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/126—Butter containing a minority of vegetable oils; Enrichment of butter with fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention belongs to the technical field of edible oil processing, and particularly relates to a liquid oil product containing butter and a preparation method thereof. The butter-containing liquid grease product provided by the invention comprises the following components in percentage by mass, 71-80% of vegetable oil; 10-20% of butter; 5-8% of liquid milk; 0.7-1.7% of edible salt; 0.2 to 0.4 percent of emulsifier. According to the liquid grease product containing butter, animal and vegetable grease can be well fused through selection of all components and adjustment of the using amount, particularly selection of vegetable oil, the obtained product is not layered and is in a liquid state under the condition of being stored at normal temperature of 10-30 ℃, and the viscosity is 300CP-350 CP; meanwhile, the addition amount of the emulsifier is reduced, the product is healthier, the smoke point of the product is relatively higher, the flavor is good, the nutrition of animal fat and vegetable fat is integrated, the content of long-chain fatty acid and short-chain fatty acid is rich, the nutritive value is high, the use is convenient, the product is suitable for being used in frying, baking and cooking, and the product has wider application and market prospect.
Description
Technical Field
The invention belongs to the technical field of edible oil processing, and particularly relates to a liquid oil product containing butter and a preparation method thereof.
Background
The milk product is named butter, cream and butter, which is prepared from dilute cream obtained by centrifugal separation of milk raw materials through ripening, stirring and pressure refining. The butter is light yellow solid at normal temperature, has unique frankincense taste after being heated and melted, has fragrant smell of high-quality butter, fine and uniform tissue and no moisture seepage from cut surfaces. Butter is today an indispensable ingredient for advanced cooking and for everyday cooking.
However, with the dramatic increase in population and the rapid development of the baking market, natural butter has far failed to meet the market demand, and therefore margarine has come into play. The margarine is an edible oil product which is prepared by taking edible animal and vegetable oil as main raw materials, adding or not adding water or other auxiliary materials, emulsifying, quenching and other process products, is difficult to be fused together due to different melting points of different oils and fatty acid compositions, and is easy to generate an oil crystallization layering phenomenon, so the margarine in the current market usually exists in a solid state and is a solid product stored under a low-temperature or freezing condition.
The grease products and margarine which are mixed with animal and vegetable grease and exist in liquid form in China are few, and great improvement space is provided. If a mixed grease with butter flavor in liquid form can be developed, the mixed grease has wide market prospect.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects that animal and vegetable oil and fat are difficult to be mutually fused, margarine exists in a solid form and the like in the prior art, thereby providing a liquid oil and fat product containing the margarine and a preparation method thereof.
Therefore, the invention provides the following technical scheme:
the invention provides a liquid grease product containing butter, which comprises the following components in percentage by mass,
71-80% of vegetable oil;
10-20% of butter;
5-8% of liquid milk;
0.7-1.7% of edible salt;
0.2 to 0.4 percent of emulsifier;
wherein the vegetable oil is a mixture of at least two vegetable oils, and the dosage of each vegetable oil is more than 5%.
Optionally, the butter-containing liquid grease product comprises the following components in percentage by mass,
72-78% of vegetable oil;
12-18% of butter;
6-7.5% of liquid milk;
0.8-1.5% of edible salt;
0.2 to 0.4 percent of emulsifier.
Optionally, the vegetable oil is a mixture of at least two of sunflower seed oil, soybean oil, peanut oil, linseed oil, corn oil, rapeseed oil, olive oil, palm oil, and sesame oil;
optionally, the vegetable oil is a mixture of two vegetable oils, and the mass ratio of the two vegetable oils is (2-3): (2-3);
optionally, the vegetable oil is a mixture of rapeseed oil and palm oil.
Optionally, the emulsifier is at least one of a mono-diglycerol fatty acid ester, a polyglyceryl fatty acid ester and a phospholipid.
Optionally, the emulsifier comprises the following components in percentage by mass:
70-90% of mono-diglycerol fatty acid ester;
10-30% of phospholipid.
The invention also provides a preparation method of the butter-containing liquid grease product, which comprises the following steps:
s1, preheating the liquid milk, adding butter and edible salt into the liquid milk, and stirring and mixing uniformly to obtain a water-phase material;
s2, preheating part of vegetable oil, adding an emulsifier, stirring and mixing uniformly, then adding the rest vegetable oil, stirring and mixing uniformly to obtain an oil phase mixed solution;
s3, mixing, emulsifying and sterilizing the obtained water-phase material and oil-phase material to obtain a mixed material;
s4, cooling the obtained mixed material to 46-50 ℃, carrying out impact cooling to 20-28 ℃, wherein the rotating speed in the impact cooling process is 260-380 rpm;
and S5, cooling the tail end of the obtained material, standing and stirring to obtain the liquid grease product containing butter.
Optionally, the temperature of the end cooling in the step S5 is 10-20 ℃;
the standing time in the step S5 is 12 minutes or more;
the stirring time in the step S5 is 15-35 minutes; the stirring speed is 220rpm-380 rpm.
Optionally, a filling step is further included after step S5.
Optionally, in the step S1, the preheating temperature of the liquid milk is 50 ℃ to 60 ℃;
in the step S2, the dosage of the partial vegetable oil is 5 to 10 times of that of the emulsifier; the preheating temperature of the part of vegetable oil is 60-70 ℃.
Optionally, in the step S3, the mixing and emulsifying time is 15 minutes to 30 minutes, and the mixing and emulsifying temperature is 50 ℃ to 60 ℃;
in the step S3, the sterilization treatment temperature is 90-95 ℃, and the sterilization treatment time is 3-5 minutes.
Optionally, the liquid milk is selected from at least one of raw cow milk, goat milk, camel milk and reconstituted milk.
Specifically, the preparation method of the liquid oil product provided by the invention can comprise the following steps:
(1) water-phase burdening: heating the liquid milk to 50-60 ℃, adding normal-temperature softened butter and salt into the heated raw milk, and stirring for 15-30 minutes.
(2) Oil phase preparation: heating any vegetable oil with 5-10 times of emulsifier amount to 60-70 deg.C, adding emulsifier into the heated oil, stirring for 5-10 min, adding the rest vegetable oil, and stirring for 5-10 min.
(3) Emulsification: mixing and emulsifying the water phase ingredients and the oil phase ingredients for 15-30 minutes, and controlling the emulsifying temperature to be 50-60 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at the temperature of 90-95 ℃ for 3-5 minutes;
(5) and (3) cooling: cooling the mixed grease to 46-50 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 20-21 ℃, controlling the rotating speed of the crystallizer at 260-380 rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger at 10-20 ℃.
(7) Standing: obtaining a product cooled to 10-20 ℃, and standing for 12-14 minutes.
(8) Stirring: stirring the emulsion after standing for 25-30 minutes at the rotating speed of 220-380 rpm;
(9) filling: and filling the stirred product at the filling temperature of 10-20 ℃.
The technical scheme of the invention has the following advantages:
1. the liquid grease product containing butter provided by the invention comprises the following components in percentage by mass, 71-80% of vegetable oil; 10-20% of butter; 5-8% of liquid milk; 0.7-1.7% of edible salt; 0.2-0.4% of emulsifier, wherein the vegetable oil is a mixture of at least two vegetable oils, and the dosage of each vegetable oil is more than 5%. According to the liquid grease product containing butter, animal and vegetable grease can be well fused through selection of all components and adjustment of the using amount, particularly selection of vegetable oil, the obtained product is not layered and is in a liquid state under the condition of being stored at normal temperature of 10-30 ℃, and the viscosity is 300CP-350 CP; meanwhile, through the adjustment of the component formula, particularly the selection of the vegetable oil, the addition amount of the emulsifier is reduced, the product is healthier, uniform and consistent in color, relatively high in smoke point and good in oil taste, the nutrition of the animal oil and the vegetable oil is integrated, the content of long-chain fatty acid and short-chain fatty acid is rich, the nutritional value is high, the use is convenient, the composite oil is suitable for being used in frying, baking and cooking, and the composite oil has wider application and market prospect.
The butter-containing liquid oil product provided by the invention can further improve the stability of the product by adjusting the dosage of each component, does not delaminate after being stored for a long time, and can further improve the flavor of the product.
According to the liquid oil product provided by the invention, by mass percentage, the vegetable oil contains 5-95% of rapeseed oil; 5-95% of palm oil. According to the invention, the vegetable oil with specific composition and dosage is selected, so that the stability and the fluidity of the product are further improved while the dosage of the emulsifier is reduced, the product can be stably stored for a long time, and the quality guarantee period of the product is prolonged.
2. The preparation method of the liquid grease product containing butter provided by the invention comprises the following steps: s1, preheating the liquid milk, adding butter and edible salt into the liquid milk, and stirring and mixing uniformly to obtain a water-phase material; s2, preheating part of vegetable oil, adding an emulsifier, stirring and mixing uniformly, and adding the rest vegetable oil to obtain an oil phase material; s3, mixing, emulsifying and sterilizing the obtained water-phase material and oil-phase material to obtain a mixed material; s4, cooling the obtained mixed material to 46-50 ℃, transferring the mixed material into a crystallizer for impingement cooling to 20-28 ℃, wherein the rotating speed in the impingement cooling process is 260-380 rpm; and S5, cooling the end of the obtained material, standing and stirring to obtain the liquid grease product containing butter. The invention can form uniform and stable emulsified system liquid oil products by controlling the formula and the process, and the obtained products have no layering and no bleeding under the condition of normal temperature 10-30 ℃, are in a liquid state, have the viscosity of 300CP-350CP and have good fluidity. Especially, the precise control of the conditions in step S4 is critical to ensure that the product forms a uniform and stable system and maintains fluidity, and if the conditions are not within the range defined by the present invention, the stability and fluidity of the product will be directly affected.
The preparation method of the liquid grease product containing butter provided by the invention can further improve the stability and the fluidity of the product and prolong the shelf life of the product by limiting the conditions of other steps.
Detailed Description
The following examples are provided to further understand the present invention, not to limit the scope of the present invention, but to provide the best mode, not to limit the content and the protection scope of the present invention, and any product similar or similar to the present invention, which is obtained by combining the present invention with other prior art features, falls within the protection scope of the present invention.
The examples do not show the specific experimental steps or conditions, and can be performed according to the conventional experimental steps described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are all conventional reagent products which can be obtained commercially.
The invention has no specific requirement on butter, products which meet the national standard GB19646-2010 can be used in the technical scheme of the invention, and can be purchased from manufacturers such as Anjia, President, Mongolian cattle, Arla and the like, and the butter used in the following examples and comparative examples of the invention is self-produced by enterprises (Mongolian cattle) in order to facilitate comparison of data.
Example 1
This example provides a butter-containing liquid fat product consisting of 78kg of vegetable oil; 15.4kg of butter; 5kg of liquid milk; 1.2kg of edible salt; 0.4kg of emulsifier. Wherein the vegetable oil comprises 73kg of rapeseed oil and 5kg of palm oil, the liquid milk is raw milk, and the emulsifier comprises 70% of mono-diglycerol fatty acid ester and 30% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 60 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 15 min.
(2) Oil phase preparation: heating rapeseed oil with 10 times of emulsifier amount to 60 ℃, then adding the emulsifier into the heated vegetable oil, stirring for 10 minutes, adding the rest vegetable oil, and stirring for 10 minutes to obtain an oil phase mixed solution;
(3) emulsification: mixing the above water phase ingredients and oil phase ingredients, and emulsifying for 15 min at 57 deg.C.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 92 ℃ for 5 minutes;
(5) and (3) cooling: the mixed oil was cooled to 46 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 20 ℃, controlling the rotating speed of the crystallizer at 380rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 11 ℃.
(7) Standing: the product was cooled to 11 ℃ and allowed to stand for 13 minutes.
(8) Stirring: stirring the emulsion after standing for 30 minutes at the rotating speed of 220 rpm;
(9) filling: and filling the stirred product at the filling temperature of 11 ℃.
Example 2
The embodiment provides a liquid grease product containing butter, which comprises 80kg of vegetable oil; 12kg of butter; 7.1kg of liquid milk; 0.7kg of edible salt; 0.2kg of emulsifier. Wherein the vegetable oil is 70kg of rapeseed oil, 10kg of palm oil, the liquid milk is cow milk, and the emulsifier comprises 90% of mono-diglycerol fatty acid ester and 10% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: the liquid milk was heated to 50 ℃, normal temperature softening butter and salt were added to the heated raw milk, stirred for 30 minutes.
(2) Oil phase preparation: heating 5 times of rapeseed oil to 68 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 5 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 30 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification, sterilizing at 90 ℃ for 3 minutes;
(5) and (3) cooling: the mixed oil was cooled to 50 ℃.
(6) Impingement cooling and crystallization: the emulsion was pumped into a grease crystallizer for impingement cooling and crystallization at a temperature of 28 ℃ with the crystallizer rotation speed controlled at 260rpm and then through a scraped surface heat exchanger with end cooling at 10 ℃.
(7) Standing: the product was cooled to 10 ℃ and allowed to stand for 14 minutes.
(8) Stirring: stirring the emulsion after standing for 25 minutes at the rotating speed of 380 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 10 ℃.
Example 3
The embodiment provides a liquid grease product containing butter, which comprises 71kg of vegetable oil; 20kg of butter; 7.8kg of liquid milk; 0.8kg of edible salt; 0.4kg of emulsifier. Wherein the vegetable oil is 56kg of rapeseed oil, 15kg of palm oil, the liquid milk is raw milk, and the emulsifier comprises 80% of mono-diglycerol fatty acid ester and 20% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 55 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 20 min.
(2) Oil phase preparation: heating palm oil with 9 times of emulsifier amount to 70 ℃, then adding the emulsifier into the heated vegetable oil, and stirring for 5 minutes; the remaining vegetable oil was added and stirring was continued for 6 minutes.
(3) Emulsification: mixing the above water phase ingredients and oil phase ingredients, and emulsifying for 20 min at 55 deg.C.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 94 ℃ for 4 minutes;
(5) and (3) cooling: the mixed oil was cooled to 48 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 24 ℃, controlling the rotating speed of the crystallizer at 300rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 12 ℃.
(7) Standing: the product was cooled to 12 ℃ and allowed to stand for 12 minutes.
(8) Stirring: stirring the emulsion after standing for 26 minutes at the rotating speed of 340 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 12 ℃.
Example 4
The embodiment provides a liquid grease product containing butter, which comprises 80kg of vegetable oil; 10kg of butter; 8kg of liquid milk; 1.7kg of edible salt; 0.3kg of emulsifier. Wherein the vegetable oil is 60kg of rapeseed oil, the palm oil is 20kg, the liquid milk is cow milk, and the emulsifier comprises 82% of mono-diglycerol fatty acid ester and 18% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water phase batching: the liquid milk was heated to 56 ℃, normal temperature softening butter and salt were added to the heated raw milk, stirred for 15 minutes.
(2) Oil phase preparation: heating rapeseed oil with 7 times of emulsifier amount to 65 ℃, then adding the emulsifier into the heated vegetable oil, and stirring for 7 minutes; the remaining vegetable oil was added and stirring was continued for 7 minutes.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 15 minutes, wherein the emulsifying temperature is controlled at 60 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at the temperature of 95 ℃ for 3 minutes;
(5) and (3) cooling: the mixed oil was cooled to 48 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 26 ℃, controlling the rotating speed of the crystallizer at 320rpm, and then performing tail end cooling through a scraper heat exchanger, wherein the temperature is controlled at 11 ℃.
(7) Standing: the product was cooled to 11 ℃ and allowed to stand for 11 minutes.
(8) Stirring: stirring the emulsion after standing for 29 minutes at the rotating speed of 320 rpm;
(9) filling: and filling the stirred product at the filling temperature of 11 ℃.
Example 5
The embodiment provides a liquid grease product containing butter, which comprises 80kg of vegetable oil; 12kg of butter; 7.1kg of liquid milk; 0.7kg of edible salt; 0.2kg of emulsifier. Wherein the vegetable oil is 70kg of rapeseed oil, 10kg of palm oil, the liquid milk is cow milk, and the emulsifier comprises 60% of mono-diglycerol fatty acid ester and 40% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 55 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 30 min.
(2) Oil phase preparation: heating rapeseed oil with 8 times of emulsifier amount to 65 deg.C, adding emulsifier into the heated vegetable oil, stirring for 6 min, adding the rest vegetable oil, and stirring for 8 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 22 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 92 ℃ for 4 minutes;
(5) and (3) cooling: the mixed oil was cooled to 49 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 21 ℃, controlling the rotating speed of the crystallizer at 380rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 11 ℃.
(7) Standing: the product was cooled to 11 ℃ and allowed to stand for 12 minutes.
(8) Stirring: stirring the emulsion for 30 minutes after standing, wherein the rotating speed is 380 rpm;
(9) filling: and filling the stirred product at the filling temperature of 11 ℃.
Example 6
This example provides a butter-containing liquid fat product consisting of 77kg vegetable oil; 15.3kg of butter; 6kg of liquid milk; 1.4kg of edible salt; 0.3kg of emulsifier. Wherein the vegetable oil is 30kg of rapeseed oil, 47kg of palm oil, the liquid milk is cow milk, and the emulsifier is 80% of mono-diglycerol fatty acid ester and 20% of polyglycerol fatty acid ester.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: the liquid milk was heated to 53 ℃, normal temperature softened butter and salt were added to the heated raw milk, stirred for 20 minutes.
(2) Oil phase preparation: heating palm oil with 8 times of emulsifier amount to 67 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 7 min.
(3) Emulsification: mixing the above water phase ingredients and oil phase ingredients, and emulsifying for 22 min at 58 deg.C.
(4) And (3) sterilization: after emulsification is finished, sterilizing at the temperature of 93 ℃ for 3.5 minutes;
(5) and (3) cooling: the mixed oil was cooled to 48 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 20 ℃, controlling the rotating speed of the crystallizer at 280rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 10 ℃.
(7) Standing: the product was cooled to 10 ℃ and left to stand for 13 minutes.
(8) Stirring: stirring the emulsion after standing for 28 minutes at the rotating speed of 220 rpm;
(9) filling: and filling the stirred product at the filling temperature of 10 ℃.
Example 7
This example provides a butter-containing liquid fat product having the composition of, vegetable oil 74 kg; 18kg of butter; 6.6kg of liquid milk; 1kg of edible salt; 0.4kg of emulsifier. Wherein the vegetable oil is 40kg of rapeseed oil, 34kg of palm oil, the liquid milk is cow milk, and the emulsifier comprises 75% of mono-diglycerol fatty acid ester and 25% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: the liquid milk was heated to 50 ℃, normal temperature softening butter and salt were added to the heated raw milk, stirred for 20 minutes.
(2) Oil phase preparation: heating rapeseed oil with 15 times of emulsifier amount to 60 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 5 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 15 minutes, wherein the emulsifying temperature is controlled at 60 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 91 ℃ for 5 minutes;
(5) and (3) cooling: the mixed oil was cooled to 47 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 20 ℃, controlling the rotating speed of the crystallizer at 260rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 15 ℃.
(7) Standing: the product was cooled to 15 ℃ and allowed to stand for 15 minutes.
(8) Stirring: stirring the emulsion after standing for 25 minutes at the rotating speed of 320 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 15 ℃.
Example 8
This example provides a butter-containing liquid fat product having a composition of 76.5kg vegetable oil; 16kg of butter; 6kg of liquid milk; 1.2kg of edible salt; 0.3kg of emulsifier. Wherein the vegetable oil is rapeseed oil 36.5kg, palm oil 40kg, the liquid milk is raw milk, the emulsifier is composed of 85% of mono-diglycerol fatty acid ester and 15% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 60 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 15 min.
(2) Oil phase preparation: heating rapeseed oil with 8 times of emulsifier amount to 70 deg.C, adding emulsifier into the heated vegetable oil, stirring for 6 min, adding the rest vegetable oil, and stirring for 8 min.
(3) Emulsification: mixing the above water phase ingredients and oil phase ingredients, emulsifying for 15 min, and controlling the emulsifying temperature at 57 deg.C.
(4) And (3) sterilization: after emulsification, sterilizing at 95 ℃ for 3 minutes;
(5) and (3) cooling: the mixed oil was cooled to 50 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 21 ℃, controlling the rotating speed of the crystallizer at 230rpm, and then performing tail end cooling through a scraper heat exchanger, wherein the temperature is controlled at 15 ℃.
(7) Standing: the product was cooled to 15 ℃ and allowed to stand for 13 minutes.
(8) Stirring: stirring the emulsion after standing for 28 minutes at the rotating speed of 200 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 15 ℃.
Example 9
This example provides a butter-containing liquid fat product comprising 80kg of vegetable oil; 12kg of butter; 7.1kg of liquid milk; 0.7kg of edible salt; 0.2kg of emulsifier. Wherein the vegetable oil is 70kg of rapeseed oil, the peanut oil is 10kg, the liquid milk is raw milk, and the emulsifier comprises 90% of mono-diglycerol fatty acid ester and 10% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water phase batching: heating the liquid milk to 50 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 30 min.
(2) Oil phase ingredients: heating 5 times of rapeseed oil to 68 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 5 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 30 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 90 ℃ for 3 minutes;
(5) and (3) cooling: the mixed oil was cooled to 50 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 28 ℃, controlling the rotating speed of the crystallizer at 260rpm, and then performing tail end cooling through a scraper heat exchanger, wherein the temperature is controlled at 20 ℃.
(7) Standing: the product was cooled to 20 ℃ and allowed to stand for 14 minutes.
(8) Stirring: stirring the emulsion after standing for 25 minutes at the rotating speed of 380 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 20 ℃.
Comparative example 1
This comparative example provides a butter-containing liquid fat product consisting of 80kg of vegetable oil; 12kg of butter; 7.1kg of liquid milk; 0.7kg of edible salt; 0.2kg of emulsifier. Wherein the vegetable oil is rapeseed oil, the liquid milk is cow milk, and the emulsifier comprises 90% of mono-diglycerol fatty acid ester and 10% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 50 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 30 min.
(2) Oil phase preparation: heating 5 times of rapeseed oil to 68 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 5 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 30 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 90 ℃ for 3 minutes;
(5) and (3) cooling: the mixed oil was cooled to 50 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 28 ℃, controlling the rotating speed of the crystallizer at 260rpm, and then performing tail end cooling through a scraper heat exchanger, wherein the temperature is controlled at 10 ℃.
(7) Standing: the product was cooled to 10 ℃ and allowed to stand for 14 minutes.
(8) Stirring: stirring the emulsion after standing for 25 minutes at the rotating speed of 380 rpm;
(9) filling: and (3) filling the stirred product at the filling temperature of 10 ℃.
Comparative example 2
This comparative example provides a butter-containing liquid fat product consisting of 80kg of vegetable oil; 12kg of butter; 7.1kg of liquid milk; 0.8kg of edible salt; 0.1kg of emulsifier. Wherein the vegetable oil is 70kg of rapeseed oil, 10kg of palm oil, the liquid milk is cow milk, and the emulsifier comprises 60% of mono-diglycerol fatty acid ester and 40% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water phase batching: heating the liquid milk to 55 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 30 min.
(2) Oil phase preparation: heating rapeseed oil with 9 times of emulsifier amount to 65 deg.C, adding emulsifier into the heated vegetable oil, stirring for 8 min, adding the rest vegetable oil, and stirring for 8 min.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 22 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification, sterilizing at 92 ℃ for 4 minutes;
(5) and (3) cooling: the mixed oil was cooled to 49 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, wherein the temperature is cooled to 21 ℃, the rotating speed of the crystallizer is controlled at 380rpm, and then the tail end of the crystallizer is cooled by a scraper heat exchanger, and the temperature is controlled at 11 ℃.
(7) Standing: the product was cooled to 11 ℃ and allowed to stand for 12 minutes.
(8) Stirring: stirring the emulsion after standing for 30 minutes at the rotating speed of 380 rpm;
(9) filling: and filling the stirred product at the filling temperature of 11 ℃.
Comparative example 3
This comparative example provides a butter-containing liquid fat product consisting of 80kg of vegetable oil; 12kg of butter; 7kg of liquid milk; 0.8kg of edible salt; 0.2kg of emulsifier. Wherein the vegetable oil is 70kg of rapeseed oil, 10kg of palm oil, the liquid milk is cow milk, and the emulsifier comprises 90% of mono-diglycerol fatty acid ester and 10% of phospholipid.
The preparation method of the liquid grease product comprises the following steps:
(1) water-phase burdening: heating the liquid milk to 55 deg.C, adding normal temperature softened butter and salt into the heated raw milk, and stirring for 30 min.
(2) Oil phase preparation: heating rapeseed oil with 9 times of emulsifier amount to 65 ℃, then adding the emulsifier into the heated vegetable oil, stirring for 8 minutes, adding the rest vegetable oil, and continuing stirring for 8 minutes.
(3) Emulsification: mixing the water phase ingredients and the oil phase ingredients, and emulsifying for 22 minutes, wherein the emulsifying temperature is controlled at 50 ℃.
(4) And (3) sterilization: after emulsification is finished, sterilizing at 92 ℃ for 4 minutes;
(5) and (3) cooling: the mixed oil was cooled to 49 ℃.
(6) Impingement cooling and crystallization: pumping the emulsion into a grease crystallizer for impact cooling and crystallization, cooling to 18 ℃, controlling the rotating speed of the crystallizer at 380rpm, and then cooling the tail end of the crystallizer through a scraper heat exchanger, wherein the temperature is controlled at 11 ℃.
(7) Standing: the product was cooled to 11 ℃ and allowed to stand for 12 minutes.
(8) Stirring: stirring the emulsion after standing for 30 minutes at the rotating speed of 380 rpm;
(9) filling: and filling the stirred product at the filling temperature of 11 ℃.
Examples of the experiments
The grease products obtained in the embodiment and the comparative example are subjected to viscosity, flavor, smoke point and stability tests, and the specific test method and test results are as follows:
1. viscosity measurement
The viscosity of the liquid grease is tested by adopting BROOKFIELD DV2 type viscosity detection equipment, a No. 62 rotor is selected, the rotating speed is 30rpm, the torque is more than or equal to 10 percent, and the test temperature is 20 ℃. The results of the measurements are shown in the following table.
2. Flavor testing
Selecting 60 professional appraisers to evaluate the flavor of the butter, wherein the evaluation method comprises the following steps: a proper amount of sample is put into a flat plate, the smell is firstly smelled, then the liquid oil product and the commercial butter fried food (such as steak, steamed bread slices, steamed stuffed buns, dumplings and the like, and the fried food is the steamed bread slices in the invention to avoid the influence of the flavor of the food material) provided by the embodiment and the comparative example of the invention are used, and the taste is tasted. The specific scoring criteria are that less than 3 points represents "poor", 3-7 points represent "medium", and more than 7 points represent "good".
3. Cigarette point
The smoke point testing method comprises the following steps: reference is made to GB/T12766-2008. Specific results are shown in the following table.
4. Stability test
The liquid oil obtained in the examples and comparative examples of the present invention was allowed to stand at room temperature for 30 to 180 days, and whether or not the product had a delamination or crystal aggregation phenomenon was observed. Specific observations are shown in the table below.
TABLE 1
From the data in the above table, it can be seen that the viscosity of the liquid fat is preferably in the range of 300CP to 350CP, and the product is stable and has good fluidity in this range. From the data of comparative example 3, it can be seen that the amount of emulsifier used is small, the product viscosity is too low, and the product stability is poor. As can be seen from the data of comparative example 1, the stability of the product is greatly affected by selecting only one vegetable oil. As can be seen from the data of comparative example 3, the lower end cooling temperature caused the product to easily delaminate, and a uniformly mixed liquid fat product could not be obtained.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. A liquid grease product containing butter is characterized by comprising the following components in percentage by mass,
71-80% of vegetable oil;
10-20% of butter;
5-8% of liquid milk;
0.7-1.7% of edible salt;
0.2 to 0.4 percent of emulsifier;
wherein the vegetable oil is a mixture of at least two vegetable oils, and the dosage of each vegetable oil is more than 5%.
2. The butter-containing liquid fat product of claim 1, comprising the following components in percentage by mass,
72-78% of vegetable oil;
12-18% of butter;
6-7.5% of liquid milk;
0.8-1.5% of edible salt;
0.2 to 0.4 percent of emulsifier.
3. The butter-containing liquid fat preparation according to claim 1 or 2, wherein the vegetable oil is a mixture of at least two of sunflower oil, soybean oil, peanut oil, linseed oil, corn oil, rapeseed oil, olive oil, palm oil, sesame oil;
optionally, the vegetable oil is a mixture of two vegetable oils, and the mass ratio of the two vegetable oils is (2-3): (2-3).
4. The butter-containing liquid fat and oil product according to any one of claims 1 to 3, wherein the emulsifier is at least one of a monoglyceride, a polyglycerin fatty acid ester, and a phospholipid.
5. The butter-containing liquid fat product of claim 4, wherein the emulsifier comprises, in mass percent:
70-90% of mono-diglycerol fatty acid ester;
10-30% of phospholipid.
6. A method of preparing a butter-containing liquid fat product as claimed in any one of claims 1 to 5, comprising the steps of:
s1, preheating the liquid milk, adding butter and edible salt into the liquid milk, and stirring and mixing uniformly to obtain a water-phase material;
s2, preheating part of vegetable oil, adding an emulsifier, stirring and mixing uniformly, then adding the rest vegetable oil, stirring and mixing uniformly to obtain an oil phase mixed solution;
s3, mixing, emulsifying and sterilizing the obtained water-phase material and oil-phase material to obtain a mixed material;
s4, cooling the obtained mixed material to 46-50 ℃, carrying out impact cooling to 20-28 ℃, wherein the rotating speed in the impact cooling process is 260-380 rpm;
and S5, cooling the tail end of the obtained material, standing and stirring to obtain the liquid grease product containing butter.
7. The method for producing a liquid butter-containing product according to claim 6, wherein the temperature of the terminal cooling in step S5 is 10 ℃ to 20 ℃;
the standing time in the step S5 is 12 minutes or more;
the stirring time in the step S5 is 15-35 minutes; the stirring speed is 220rpm-380 rpm.
8. The method for producing a liquid butter-containing product according to claim 6 or 7, wherein a filling step is further included after the step S5.
9. The method for producing a liquid butter-containing product according to any one of claims 6 to 8, wherein in step S1, the preheating temperature of the liquid milk is 50 ℃ to 60 ℃;
in the step S2, the dosage of the partial vegetable oil is 5 to 10 times of that of the emulsifier; the preheating temperature of the part of vegetable oil is 60-70 ℃.
10. The method for producing a liquid butter-containing product according to any one of claims 6 to 9, wherein in step S3, the time of emulsification by mixing is 15 minutes to 30 minutes, and the temperature of emulsification by mixing is 50 ℃ to 60 ℃;
in the step S3, the sterilization treatment temperature is 90-95 ℃, and the sterilization treatment time is 3-5 minutes.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1598638A (en) * | 1978-04-18 | 1981-09-23 | Gen Mills Inc | Butter-substitute products comprising an emulsifier water oil and hard fat and compositions and processes for the production thereof |
| CN105475516A (en) * | 2015-12-10 | 2016-04-13 | 佛山市立高食品有限公司 | Plant blend cream and preparation method thereof |
| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN111194789A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Flaky cream containing anhydrous cream for pastry and preparation method thereof |
-
2020
- 2020-12-28 CN CN202011580578.0A patent/CN114680191A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1598638A (en) * | 1978-04-18 | 1981-09-23 | Gen Mills Inc | Butter-substitute products comprising an emulsifier water oil and hard fat and compositions and processes for the production thereof |
| CN105475516A (en) * | 2015-12-10 | 2016-04-13 | 佛山市立高食品有限公司 | Plant blend cream and preparation method thereof |
| CN105994661A (en) * | 2016-05-16 | 2016-10-12 | 佛山市立高食品有限公司 | Animal and plant mixed cream for conditioning and application thereof |
| CN111194789A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Flaky cream containing anhydrous cream for pastry and preparation method thereof |
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