CN1153003A - Process for producing health butter - Google Patents
Process for producing health butter Download PDFInfo
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- CN1153003A CN1153003A CN 96109714 CN96109714A CN1153003A CN 1153003 A CN1153003 A CN 1153003A CN 96109714 CN96109714 CN 96109714 CN 96109714 A CN96109714 A CN 96109714A CN 1153003 A CN1153003 A CN 1153003A
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- oil
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- solid fat
- fusing point
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Abstract
A healthy cream with optimal nutritive ratio of fatty acids, where the ratio of polyenoic acid, monoenoic acid or saturated acid is 1:1:1 is made up of solid fat with high melting point and plant oil with high content of linolic acid through molecular rearrangement in the presence of a composite catalyst.
Description
The invention belongs to the grease intermolecular rearrangement, the chemical modification technique field.
Cream (claiming butter again) is the important modern food raw material of industry, is widely used on cake, candy, beverage, ice cream, the bread, and be again important foodstuffs simultaneously.Be fast food, the basic seasoning matter of western-style food, the annual use amount in the world reaches more than 8,500,000 tons.
Natural cream concentrating and separating from milk is made, and contains more cholesterol, is the sick main roots of western countries' " wealth and rank ", is considered to unhealthy food.It is limited to originate simultaneously, costs an arm and a leg.Therefore, people's research is raw material with the vegetable oil, makes the margarine that does not contain cholesterol, claims the plant butter again.
Margarine is in fashion, but the still growth year by year of people's cardiovascular disease incidence of disease, apoplexy, coronary heart disease death number are 6～8 times of cancer.Scientific progress discloses the margarine method of hydrotreating, causes in the vegetable oil the valuable composition linoleic acid of cardiovascular disease resistant to lose in a large number, also produces the antiform oleic acid that accounts for about 35%.Clinical medicine confirms, antiform oleic acid reduces human body beneficial's HDL (HDL), and harmful low-density lipoprotein (LDL) is increased, and has hindered the eubolism of cholesterol, quicken lipid material and gather on arterial wall, low-density lipoprotein is cardiovascular disease " arch-criminal ".
Replace natural butter with the plant butter, not only unhelpful, harmful on the contrary.Various countries study the countermeasure one after another, formulate restriction antiform oleic acid content standard, seek the new substitute that does not contain antiform oleic acid.
External useful este switching method produce the margarine that contains high linoleic acid, but catalyst system therefor is a sodium methoxide, sodium-potassium-sodium alloy etc.These catalyst can not be dissolved in the grease, and low amounts of water can be destroyed reaction.
Because traditional ester exchange catalyst sodium methoxide does not dissolve in grease, is heterogeneous catalytic reaction.For finishing reaction, need to stir consumingly, absolute harsh conditions such as anhydrous, success rate is not high.
At the prior art defective, the present invention uses the new composite catalyst that can be dissolved in the oil phase, makes to be reflected under homogeneous phase and the temperate condition and carries out, and success rate reaches 100%.
The present invention is with solid fat and liquid oils binary prescription, under catalyst action, take place fatty acid-based in glyceride molecular rearrangement.The raw oil material formulation principle is to consider health-nutrition optimal proportion and cream plasticity between the aliphatic acid, characteristics such as ductility.
Miscella is a catalyst by sodium methoxide that conventional method adopts, and its fusing point reduces amplitude, only reaches about 5 degree.And the inventive method, same miscella can reduce fusing point 10～16 degree.Therefore, available a large amount of cheap fusing point is at the solid fat more than 50 ℃.And these dystectic fat only were to do soap and stearic raw material in the past.
This technology is divided the oil base preparation, water base preparation and three steps of moulding.Concrete process route is as follows:
(first) preparation oil base
(1) select a kind of fusing point greater than 50 ℃ solid fat, shared weight is 70% of whole oil base, adds a kind of liquid oils, and wherein linoleic acid content is more than or equal to 50%, and consumption accounts for 30% of whole oil base, the Hybrid Heating fusing, and the miscella acid value is controlled at below 0.6.
(2) be warming up to 80～90 ℃, vacuumize decompression dehydration.
(3) drop into composite catalyst, under reduced pressure, stir, be warming up to 110～120 ℃, reacted 50～60 minutes.Till reducing to stationary value, oily fusing point to be mixed (promptly no longer descends) generally to 34～36 ℃.
(4) add 10% aqueous citric acid solution, catalyst neutralisation, and be washed till neutrality with de-ionate.
(5) after the drying, add antioxidant Tea Polyphenols 0.02～0.1% and oil phase additive.
The preparation of (second) water
(6) get 14%～16% water that purifies and boiled.
(7) add 0.1～0.2% lactic acid, regulate PH＜4.5.
(8) add flavor enhancement, make its dissolving.
(the third) moulding
(9) oil base is mixed at 40～45 ℃ with water, strong agitation, and add essence at last, make emulsion.
(10) through special equipment, chilling and be kneaded into the uniform body of paste of smooth surface.
(11) deposited 24 hours in 2～10 ℃ of cold-rooms the packing back, and slaking is a finished product.
The inventive method, stable through tonne large-scale production test technology, detect with infrared spectrum, there is not trans acids polyenoic acid content＞30% to occur.
Reset back miscella fusing point decline 10 to 16 degree, preferable solid index curve is arranged, fusing point, hardness and sanitary index all meet international standard.
Embodiment 1
Take by weighing 565kg refined solid palm fibre oil (54 ℃ of fusing points), the 245kg refined cottonseed oil, mixed melting, the miscella fusing point is 50 ℃, puts into 2000 liter reactors, is warming up to 90 ℃, starts mixer (60 rev/mins) decompression dehydration one hour (vacuum decompression 5mmHG).Adding 0.45% composite catalyst (1.5 kilograms of sodium ethoxides and 3 kilogram 1,2-propane diols elder generation mixed dissolution) again is 5～10mm mercury column in 110～120 ℃ of residual voltages, stirs 50～60 minutes.Sampling is surveyed fusing point to reaction oil fusing point and no longer dropped to terminal point (being generally 34～36 ℃), squeezes into water washing tank and adds 10% citric acid solution 25KG, and is extremely neutral with the de-ionate washing again, dehydration adds 0.4 kilogram of Tea Polyphenols, 20 gram carrotene (30% oil solution), monoglyceride 3KG, VA is an amount of.
Other takes by weighing the 160KG that purifies waste water, salt 15KG (or albumen sugar is an amount of), lactic acid 1.5KG, sucrose ester 2KG, sorbierite and flavouring, mixed dissolution.
Oil base and water in 40～45 ℃, emulsification half an hour are dispersed to 1～2 micron to oil particles,, make emulsion form evenly ganoid paste immediately by special equipments such as chilling and kneadings.
With the paste packing, in 2～10 ℃ of cold-rooms, keep slaking in 24 hours, be finished product.Embodiment 2
Get the refining soya-bean oil (containing linoleic acid 60%) of 570KG refining butter (52 ℃ of fusing points) 240KG, other is with example 1, and final oil phase fusing point is 34 ℃.
The present invention produces does not contain trans acids and the rich linoleic health butter examination and test of products is as follows: (1) is detected with infrared spectrum FT1R, does not occur antiform oleic acid (accompanying drawing 1) (2) solid index (accompanying drawing 2) in the finished product
The SFI value
| Temperature | ???10 | ???20 | ???30 | ???33 | ???40 | ???50 | Best serviceability temperature |
| Before the reaction (%) | ??50.24 | ??46.78 | ??45.75 | ??40.66 | ??19.07 | ??44～52℃ | |
| Reaction back (%) | ??25.78 | ??23.70 | ??19.29 | ??17.40 | ??4.63 | ????0 | ??3～35℃ |
Annotate: solids content optimum range 15～35% (3) aliphatic acid are formed:
Monoenoic acid 31.36% (wherein C18:1 29.31)
Polyenoic acid 30.25% (wherein C18:2 26.53)
C18：3????3.72)
Saturated acid 38.39% (wherein C16:0 35.19) (4) physical and chemical index
Acid value 0.38
36 ℃ of (5) sanitary indexs of fusing point
Coliform＜30/100 gram
The analysis report single-character given name claims: health butter day train in 95 year July 3 (criticizing) number: project company standard testing result 1. outward appearances are yellowish; Milk is organized good 2. oil contents 〉=80% 〉=81%3. acid value≤0.66mg koH/l to restrain 35～38 ℃ of 38.25. antiform oleic acids of oily 0.384. fusing point and must not be measured and do not detect 6. vitamin A 4500IU/100 and restrain oily beta carotene (A is former)
Quite VA1500r/100 restrains oily 1000ug/100 gram oil
=1.5mg/100 gram oil phase is as 1600IU/100 restrains oily 7. aliphatic acid form monoenoic acid 31.36% C18:1 29.31% polyenoic acid 30.35% C18:2 26.53% wherein wherein
C18:3 3.72% saturated acid 38.39% is C16:0 35.19%8. solid index wherein
10 ℃ 25.78% of SFI value
20℃??????23.7％
30℃??????19.29％
35℃??????15％
Claims (4)
1. be raw material with solid fat with containing the more vegetable oil of polyenoic fatty acid, under the catalytic action of oil-soluble composite catalyst, make the production method of health butter.
Said solid fat is meant fusing point at the solid palm oil more than 50 ℃, Chinese tallow tree fat and the tallow through too carrying, suet and lard.Said vegetable oil is that linoleic acid content is at the soya-bean oil more than 50%, cottonseed oil, sunflower oil and evening primrose wet goods.It is characterized in that various aliphatic acid rearrange combination in the grease molecule, obtain that solid index is fit to, the easy cream new varieties that absorb of emulsification, technical process is as follows:
A. prepare oil base
(1) select a kind of solid fat and a kind of liquid oils for use, wherein solid fat accounts for 65～75%, and liquid oils accounts for 35～25%, and mixed grease fusing point is lower 3～5 ℃ than raw material solid fat.
(2) intensification, decompression dehydration.
(3) add composite catalyst 0.2～1%, in 110～120 ℃ of reactions 50～60 minutes, vacuum was greater than 750MMHG.
(4) washing, deodorization, interpolation oil soluble additive.
B. prepare water
(5) get 13～17% and purify waste water, it is standby to sterilize.
(6) add the water additive, dissolving.
C. moulding
(7) get 75～82% parts of oil bases, water is being higher than under 5～10 ℃ of temperature of oil base fusing point for 25～18% parts, and stirring and emulsifying becomes emulsion.
(8), get the health butter finished product by chilling and kneading.
2. method according to claim 1, its composite catalyst is 1,2 one propane diols and sodium ethoxide, optimal proportion is 2: 1.
3. method according to claim 1, the oil phase antioxidant is a Tea Polyphenols, consumption 0.02～0.1%.
4. method according to claim 1, the water anticorrisive agent is a lactic acid, consumption 0.1～0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109714A CN1063312C (en) | 1996-09-05 | 1996-09-05 | Process for producing health butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96109714A CN1063312C (en) | 1996-09-05 | 1996-09-05 | Process for producing health butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1153003A true CN1153003A (en) | 1997-07-02 |
| CN1063312C CN1063312C (en) | 2001-03-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96109714A Expired - Fee Related CN1063312C (en) | 1996-09-05 | 1996-09-05 | Process for producing health butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1063312C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077877B (en) * | 2009-11-26 | 2013-04-10 | 河南工业大学 | Method for preparing special oil for oil-in-water frozen dough |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN103053705A (en) * | 2012-12-24 | 2013-04-24 | 天津科技大学 | Cream with ghee as raw material and preparation method thereof |
| CN103283854A (en) * | 2013-06-03 | 2013-09-11 | 安徽康尔美油脂有限公司 | Preparation system of healthy cream |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN104171021A (en) * | 2014-07-07 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Preparation method of artificial yellow cream |
| CN105519690A (en) * | 2016-01-20 | 2016-04-27 | 伽力森主食产业（江苏）有限公司 | Fractionation method of unsalted butter and manufacturing method of unsalted butter powder |
| CN109169957A (en) * | 2018-08-23 | 2019-01-11 | 杭州鹏龙科技有限公司 | Plant butter cream and preparation method thereof |
-
1996
- 1996-09-05 CN CN96109714A patent/CN1063312C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077877B (en) * | 2009-11-26 | 2013-04-10 | 河南工业大学 | Method for preparing special oil for oil-in-water frozen dough |
| CN103053705A (en) * | 2012-12-24 | 2013-04-24 | 天津科技大学 | Cream with ghee as raw material and preparation method thereof |
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN103283854A (en) * | 2013-06-03 | 2013-09-11 | 安徽康尔美油脂有限公司 | Preparation system of healthy cream |
| CN103725416A (en) * | 2013-12-19 | 2014-04-16 | 惠州市年年丰粮油有限公司 | Grease preparation method |
| CN104171021A (en) * | 2014-07-07 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Preparation method of artificial yellow cream |
| CN105519690A (en) * | 2016-01-20 | 2016-04-27 | 伽力森主食产业（江苏）有限公司 | Fractionation method of unsalted butter and manufacturing method of unsalted butter powder |
| CN109169957A (en) * | 2018-08-23 | 2019-01-11 | 杭州鹏龙科技有限公司 | Plant butter cream and preparation method thereof |
| CN109169957B (en) * | 2018-08-23 | 2022-01-14 | 杭州鹏龙科技有限公司 | Plant fat cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1063312C (en) | 2001-03-21 |
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Owner name: ANHUI HUOSHAN KANG ERMEI FOOD CO.,LTD. Free format text: FORMER OWNER: QIAN SHENGQIU Effective date: 20080321 |
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Effective date of registration: 20080321 Address after: Anhui Mount Holyoke economic and Technological Development Zone Patentee after: Mount Holyoke Anhui kangermei Food Co. Ltd. Address before: Dadong District, Hefei, Anhui, China Patentee before: Qian Shengqiu |
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Owner name: ANHUI KANG ER MEI GREASE CO., LTD. Free format text: FORMER NAME: ANHUI HUOSHAN KANG ERMEI FOOD CO.,LTD. |
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| CP03 | Change of name, title or address |
Address after: Anhui Mount Holyoke economic and Technological Development Zone Patentee after: Anhui Kangermei Oil & Fat Co., Ltd. Address before: Anhui Mount Holyoke economic and Technological Development Zone Patentee before: Mount Holyoke Anhui kangermei Food Co. Ltd. |
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Denomination of invention: Process for producing health butter Effective date of registration: 20110331 Granted publication date: 20010321 Pledgee: Anhui credit guarantee Group Co., Ltd. Pledgor: Anhui Kangermei Oil & Fat Co., Ltd. Registration number: 2011990000098 |
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Date of cancellation: 20121010 Granted publication date: 20010321 Pledgee: Anhui credit guarantee Group Co., Ltd. Pledgor: Anhui Kangermei Oil & Fat Co., Ltd. Registration number: 2011990000098 |
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