CN115399375A - Low-fat frozen margarine and preparation method thereof - Google Patents
Low-fat frozen margarine and preparation method thereof Download PDFInfo
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- CN115399375A CN115399375A CN202211064605.8A CN202211064605A CN115399375A CN 115399375 A CN115399375 A CN 115399375A CN 202211064605 A CN202211064605 A CN 202211064605A CN 115399375 A CN115399375 A CN 115399375A
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- 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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- 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
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Abstract
The invention belongs to the technical field of food processing, and discloses low-fat frozen margarine and a preparation method thereof, wherein the low-fat frozen margarine comprises, by weight, 0.84-2.4% of a gelling agent, 0.9-1% of an emulsifier, 0.05-5% of sugar, 0.01-0.5% of salt, 13-24% of vegetable oil and 75-90% of water. The invention provides a low-fat frozen margarine and a preparation method thereof, wherein a three-dimensional network of oleogel can effectively retain water phase, so that the margarine can be kept stable under normal temperature and cold storage conditions, the margarine can be frozen for storage, after being thawed, the margarine with the same quality as that of unfrozen margarine can be prepared by using the unfrozen margarine, and the freezing and thawing process can be circulated for many times without influencing the quality of the margarine. Meanwhile, the low-fat frozen margarine provided by the invention has the advantages of simple preparation process and low cost, prolongs the quality guarantee period of the margarine and has good economic benefit.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-fat frozen margarine and a preparation method thereof.
Background
The margarine is a plastic product with the characteristic of natural cream prepared by adding water and other auxiliary materials into refined edible oil, emulsifying and rapidly cooling and kneading. Compared with fresh cream, the margarine has low cost, large yield and long shelf life, and can better meet marketization requirements, so that the margarine is widely applied to the food industry. In industrial production, cream can be frozen and stored in order to prolong the shelf life of the cream and inhibit various physicochemical reactions, but after the cream is frozen, the cream is thawed before use, and the problems of flocculation, coalescence, water-oil separation and the like are caused, so that the cream has rough texture, the quality is reduced, the cream cannot be beaten, and the application range is limited. Although conventional whipped margarine can be formed into excellent margarine by optionally thawing and whipping the whipped margarine after long-term freezing storage, the whipped margarine is frozen and, even if thawed, has a rough texture and deteriorated flavor. At present, in order to solve the above problems of frozen cream, the measures taken are mainly hydrogenated vegetable oil or high fat content, and both of these solutions have some health risks. Thus, the development of healthy cream with good freeze-thaw stability is still of great industrial significance.
The oleogel is a lipid mixture which wraps oil in a three-dimensional network structure and is in a thermally reversible viscoelastic liquid or solid state, wherein the gel binds lipophilic liquid in a self-assembly or crystallization manner to form a three-dimensional network structure which prevents the flow of the lipophilic liquid. Compared with the traditional oil modification technology (hydrogenation, ester exchange and the like), the oleogel does not cause chemical changes of structures of fatty acid and triglyceride, does not change the nutritional characteristics of the oil, and can ensure the consistency and plasticity of the product without containing trans-fatty acid. The oleogel has the advantages of semi-solid grease viscoelasticity, low trans fatty acid, low saturated fatty acid and the like, and is widely applied to the field of food. The oleogel is used for preparing the margarine, the aim of completely replacing the margarine with structure and functional properties provided by saturated fat and trans-fat crystals can be fulfilled, the content of the saturated fat and the trans-fat is reduced, and consumers can obtain the margarine with good functional properties and simultaneously take the nutritional properties of the margarine into consideration.
In recent years, in view of the production of margarine on the market and the current market state, research on the preparation of margarine from a gel oil base has been increasing. Chinese patent with patent application number CN201611055873.8 discloses a novel margarine and a preparation method and application thereof, oryzanol, sterol, cinnamic acid and monoglyceride are used as composite gels, the gels are dissolved in vegetable oil by heating, then the vegetable oil and the other components (lecithin, sucrose ester, salt, milk and the like) are mixed and stirred at high speed to obtain the margarine, the cinnamic acid is used as the novel gels, the physical properties of the margarine can be effectively improved on the basis of the oryzanol, the sterol and the monoglyceride, and the prepared margarine has good spreadability and plasticity. Chinese patent with patent application number CN201711118397.4 discloses gel oil-based margarine, wherein the gel is a composite gel formed by glycoprotein hydrolysate, carbomer liquid, inositol, bacterial cellulose and chitosan solution, the composite gel, base oil and water are stirred at high speed to prepare the margarine, and the prepared margarine has good hardness and elasticity. Chinese patent with patent application number CN201910646752.8 discloses a gel oil-based margarine and a preparation method thereof, wherein an egg white protein, xanthan gum, skim milk powder, animal and vegetable oil and water are homogenized to obtain a cream base, and auxiliary materials of salt and white granulated sugar are added to be stirred to form the margarine.
In addition, with the demand for healthy diet, research on the development of low-fat margarines has been increasing. Chinese patent with patent application number CN201711211427.6 discloses a margarine with low fat and low digestibility and a preparation method thereof, wherein the margarine is an oil-in-water emulsion formed by high-speed shearing of micronized whey protein, xanthan gum and edible oil, the prepared margarine has low fat content (10-60 percent) and can be used for replacing the margarine to be used in various food processing. Chinese patent with patent application number CN201410174817.0 discloses a low-fat margarine which is prepared by fully emulsifying animal and vegetable oil, white granulated sugar, water, polyglycerol ester, soybean lecithin and monoglyceride, sterilizing at high temperature and kneading at extreme cold, wherein the fat content is lower than 30%, and the margarine is beneficial to the health of consumers. Chinese patent with patent application number CN201710638714.9 discloses a low-fat animal and plant margarine which is composed of animal and plant oil, sugar, salt, sodium bicarbonate, an emulsifier, whey powder, an anticaking agent, a thickener, an edible essence, honey, water and other raw materials, the margarine is reasonable in proportion, and the taste, the quality and the nutritional value of the margarine are improved by adding various additives.
At present, the research on the freeze-thaw stability of the margarine is less, and most of the invention patents focus on the research on the freezing performance of the animal cream, and particularly, the freeze-thaw stability of the cream is difficult to realize under low-fat conditions.
Chinese patent No. CN201280021198.0 discloses a frozen cream and a method for producing the same, which is a liquid cream prepared by using milk and a cream separated from milk and having a fat content of 30 to 50 wt% as raw materials and using a combination of a general-purpose mixer and a high-speed shear mixer, and which can suppress the growth of ice crystals even when the cream is frozen, alleviate the troubles such as destruction of fat globules accompanying the formation of ice crystals due to freezing, and suppress the separation of water and oil. Chinese patent with patent application number CN201910354588.3 discloses a freezing-resistant single cream and a preparation method thereof, wherein fresh single cream is used as a raw material, microcrystalline cellulose, monoglyceride, soybean phospholipid and polysorbate are used as auxiliary materials, and the single cream is obtained after homogenization, sterilization, cooling and sterile filling.
Although the above inventions relate to a margarine and a preparation method thereof, most of margarines prepared by the above inventions are complex in composition, and adopt various processing techniques such as wet heat treatment, micronization, compounding, emulsification and homogenization, which are complex in process and high in cost, and none of the above inventions relate to the problem of freeze-thaw stability of margarine. Generally, when the whipped cream is frozen, ice crystals grow during the freezing process to break the emulsion, and the oil phase and the water phase are separated from each other, thereby making it impossible to whip and lowering the commercial value of the cream. When cream is frozen in a whipped state, the quality after thawing differs from that of unfrozen cream, and the quality of cream formed after thawing is greatly reduced by subjecting it to a freezing treatment again. Therefore, there is a need to design a new low-fat frozen margarine and a method for preparing the same.
Through the above analysis, the problems and defects of the prior art are as follows:
(1) Most margarine prepared by the prior art has complex components, adopts various processing technologies, has complex process and high cost, and does not relate to the problem of freeze-thaw stability of margarine.
(2) If the cream which is not whipped is frozen, ice crystals grow during the freezing process, so that the emulsion is broken, the oil phase and the water phase are separated, the whipping cannot be performed, and the commercial value of the cream is reduced.
(3) When cream is frozen in a whipped state, the quality after thawing differs from that of unfrozen cream, and the quality of cream formed after thawing is greatly reduced by subjecting the cream to a freezing treatment again.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides low-fat frozen margarine and a preparation method thereof.
The low-fat frozen margarine is realized in such a way that the low-fat frozen margarine comprises, by weight, 0.84-2.4% of a gelling agent, 0.9-1% of an emulsifying agent, 0.05-5% of sugar, 0.01-0.5% of salt, 13-24% of vegetable oil and 75-90% of water.
Further, the vegetable oil is selected from any one or more of soybean oil, corn oil or peanut oil; the sugar is selected from one or a combination of two of white granulated sugar or trehalose;
the gelling agent is a composition of any one or more of glycerin monostearate, glycerin monocaprylate or glycerin monolaurate; the emulsifier is polyglycerol ricinoleate.
Further, the low-fat frozen margarine has a lipid content of 15 to 25%.
Another object of the present invention is to provide a method for preparing a low-fat frozen margarine by carrying out the low-fat frozen margarine, comprising the steps of:
step one, preparing an oil phase: mixing gel, emulsifier and vegetable oil, heating, and stirring to dissolve completely; cooling to room temperature, and refrigerating to form oil gel to obtain oil phase;
step two, preparation of a water phase: adding sugar and salt into water, and stirring to dissolve the sugar and salt into uniform water phase;
step three, whipping and emulsifying: mixing the oil phase and the water phase in a certain proportion at normal temperature, magnetically stirring, and manually slowly stirring and uniformly mixing to obtain the low-fat frozen margarine.
Further, the gel in the first step accounts for 6-10% of the mass of the oil phase.
Further, the heating temperature in the first step is 75-85 ℃.
Further, the refrigeration temperature in the first step is 4 ℃.
Further, the magnetic stirring rotating speed in the third step is 400-1500 rpm.
Further, the magnetic stirring time in the third step is 5-10 min.
Further, the manual stirring time in the third step is 5-10 min.
In combination with the technical solutions and the technical problems to be solved, please analyze the advantages and positive effects of the technical solutions to be protected in the present invention from the following aspects:
according to the invention, by adding the gelling agent and the emulsifying agent, the gelling agent is subjected to self-assembly and crystallization in the heating and cooling process to form the oleogel, and in the subsequent emulsification process, the gelling agent and the emulsifying agent play a synergistic effect, so that the interfacial tension of oil and water is reduced, and the formation of the margarine is facilitated. The addition of salt and sugar in the water phase can improve the mouthfeel of the margarine on the one hand, and on the other hand, the salt and sugar can improve the freeze-thaw stability of the margarine by the synergistic effect of static electricity and increase the existence level of unfrozen water. The frozen margarine provided by the invention is low in lipid content, simple in preparation process and low in cost, and solves the problem of poor freezing and thawing stability of the traditional margarine.
The invention provides a low-fat frozen margarine and a preparation method thereof, wherein a three-dimensional network of oleogel can effectively intercept a water phase, so that the margarine can keep stable under the conditions of normal temperature and refrigeration, the margarine can be frozen for storage, after being thawed, the margarine with the same quality as that of unfrozen margarine can be prepared by using the thawed margarine, and the freezing and thawing process can be circulated for many times without influencing the quality of the margarine. The preparation method has simple process, prolongs the shelf life of the cream, and improves the freeze-thaw stability of the cream.
The low-fat frozen margarine provided by the invention has low lipid content (15-25%), has good plasticity and stability, greatly reduces the content of saturated fat and cholesterol by using the oleogel to replace the traditional hydrogenated vegetable oil, does not contain trans fatty acid, animal fat and hydrogenated vegetable oil, is beneficial to the health of consumers, and can effectively intercept a water phase and an oil phase due to the stable three-dimensional network structure of the oleogel, so that the margarine can be kept stable under the conditions of normal temperature, refrigeration and freezing. After thawing, the margarine provided by the invention can still recover the same properties as the unfrozen margarine, and the freezing and thawing process can be circulated for many times without influencing the quality of the margarine. Meanwhile, the low-fat frozen margarine provided by the invention has the advantages of simple preparation process, low cost and good economic benefit.
According to the technical scheme, the oleogel is used for replacing the traditional hydrogenated vegetable oil, and the stable three-dimensional network structure of the oleogel can effectively intercept a water phase and an oil phase, so that the fixation effect of the interior of a system on oil and water is improved, and the freeze-thaw stability of a product is improved.
According to the present invention, deterioration of cream can be prevented, the shelf life of cream can be extended, the cream can be directly produced as frozen cream, unopened and unused cream can be frozen again and stored until next use, and the freezing and thawing process can be repeated many times without affecting the quality of cream.
The margarine provided by the invention has the advantages that the content of fat is reduced, the content of saturated fatty acid is low, trans-fatty acid is not contained, certain plasticity, texture, sensory property and physical stability are endowed to the product under the condition that the chemical structure and nutritional property of vegetable oil are not changed, and the health of consumers is not harmed.
The invention has simple process, does not need to add a novel additive, can prepare the frozen low-fat margarine with good plasticity and stability by mixing the materials at normal temperature, reduces the difficulty of the traditional process, has low energy and low consumption, greatly reduces the production cost of the margarine, and can be widely used.
The technical scheme of the invention solves the technical problem that people are eager to solve but can not succeed all the time: the problem of freeze-thaw stability of cream has been a problem that the food industry is working on. However, after being frozen, the commercial animal cream has the problems of flocculation, coalescence, water-oil separation and the like, so that the animal cream cannot be whipped and has a limited application range. Although the non-dairy cream has the characteristic of freezing resistance, the characteristic of freeze-thaw cycle of the non-dairy cream is relatively poor, and the non-dairy cream sold in the market is mostly prepared from hydrogenated vegetable oil, so that the non-dairy cream has high grease content and complex components and is not beneficial to the health of consumers. The invention uses the oil gel technology, and the three-dimensional net structure formed by the synergistic action of the gel and the emulsifier can effectively intercept the water phase, the salt and the sugar, and the freeze-thaw stability of the margarine can be improved by the synergistic action of static electricity and the increase of the existence level of unfrozen water while the mouthfeel of the margarine is improved. The frozen margarine provided by the invention is low in lipid content, simple in preparation process and low in cost, and solves the problem of poor freeze-thaw stability of the traditional margarine.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments of the present invention will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a method of preparing a low fat frozen margarine according to an embodiment of the present invention;
FIG. 2A is an external view of a container according to an embodiment of the present invention after being left at room temperature for 24 hours;
FIG. 2B is a graph showing the effect of re-creaming after 3 freeze-thaw cycles provided by an embodiment of the present invention;
FIG. 2C is an appearance diagram of margarine provided in example 1 provided by the present invention;
FIG. 3 is an external view (right) of a margarine formed again after freezing and thawing (middle) of a margarine provided in example 1 of the present invention;
FIG. 4 shows that the margarine prepared according to the prior art (left) cannot be formed again into an appearance of the margarine (right) after freezing and thawing (middle);
FIG. 5 shows the appearance of a commercial non-dairy cream (left) (manufactured by a company) after freezing and thawing (middle), again (right).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to solve the problems of the prior art, the present invention provides a low-fat frozen margarine and a preparation method thereof, and the present invention is described in detail below with reference to the accompanying drawings.
This section is an explanatory embodiment expanding on the claims so as to fully understand how the present invention is embodied by those skilled in the art.
The low-fat frozen margarine provided by the embodiment of the invention comprises, by weight, 0.84-2.4% of gelling agent, 0.9-1% of emulsifier, 0.05-5% of sugar, 0.01-0.5% of salt, 13-24% of vegetable oil and 75-90% of water.
The monoglyceride as a gel can bind the vegetable oil in a self-assembly or crystallization mode to form a three-dimensional network structure, so that the oleogel with certain functional structure characteristics is formed. The oleogel is used as an oil phase, can effectively intercept a water phase and is beneficial to the formation of the margarine.
The polyglycerol ricinoleate serving as an efficient emulsifier is beneficial to the stability of a cream system, and the emulsifier and the gel have a synergistic effect, so that the interfacial tension of the margarine can be reduced, and the stability of the margarine can be improved.
The proper salt concentration facilitates the formation of the margarine structure and improves the freeze-thaw stability of the margarine through electrostatic synergy.
The addition of a carbohydrate material can improve the freeze-thaw stability of the margarine by increasing the level of unfrozen water present.
The vegetable oil provided by the embodiment of the invention is selected from any one or more of soybean oil, corn oil or peanut oil; the sugar is selected from one or two of white sugar and trehalose;
the gelling agent is selected from one or more of glyceryl monostearate, glyceryl monocaprylate or glyceryl monolaurate; the emulsifier is polyglycerol ricinoleate.
The lipid content of the low-fat frozen margarine provided by the embodiment of the invention is 15-25%.
Even if the low-fat frozen margarine provided by the embodiment of the invention is frozen and preserved, after being thawed, the margarine with the same quality as unfrozen margarine can be prepared; the margarine formed again after unfreezing can be continuously frozen and preserved, the process can be circulated for many times, and the quality of the margarine cannot be influenced.
As shown in fig. 1, the method for preparing low-fat frozen margarine according to the embodiment of the present invention comprises the following steps:
s101, preparing an oil phase: mixing gel, emulsifier and vegetable oil, heating, and stirring to dissolve completely; cooling to room temperature, and refrigerating to form oil gel to obtain oil phase;
s102, preparation of a water phase: adding sugar and salt into water, and stirring to dissolve the sugar and salt into uniform water phase;
s103, whipping and emulsifying: mixing the oil phase and the water phase in a certain proportion at normal temperature, magnetically stirring, and manually slowly stirring and uniformly mixing to obtain the low-fat frozen margarine.
The gelling agent must reach a certain concentration to form the oleogel. The gel has high melting point, and can be dissolved only by heating to a certain temperature. The refrigeration process facilitates self-assembly of the gelling agent and formation of crystals, thereby facilitating formation of the oleogel. The emulsification needs a certain external force condition, and the magnetic stirring is used as power to be beneficial to the formation of the margarine. Because of the difference of oil-water ratio in the implementation case, the rotating speed of magnetic stirring needs to be controlled, and the higher rotating speed is preferentially selected in the implementation case with higher oil content.
The gelling agent in the step S101 provided by the embodiment of the invention accounts for 6-10% of the mass of the oil phase.
In the step S101 provided by the embodiment of the invention, the heating temperature is 75-85 ℃, and the refrigerating temperature is 4 ℃.
In step S103 provided by the embodiment of the present invention, the magnetic stirring speed is 400 to 1500rpm, the magnetic stirring time is 5 to 10min, and the manual stirring time is 5 to 10min.
The technical solution of the present invention is further described with reference to the following specific examples.
Example 1
The preparation method of the low-fat frozen margarine provided by the embodiment of the invention comprises the following steps:
(1) Preparing raw materials: weighing 100g of raw materials, wherein 13.15g of vegetable oil, 0.85g of gel, 1g of emulsifier, 0.05g of sugar, 0.4g of salt and 84.55g of water, the vegetable oil is soybean oil, the gel is glyceryl monostearate, and the emulsifier is polyglycerol ricinoleate;
(2) Preparation of oil phase: mixing gel, emulsifier and vegetable oil, heating to 80 deg.C, stirring to dissolve completely, cooling to room temperature, and refrigerating at 4 deg.C to form oil gel to obtain oil phase;
(3) Preparation of an aqueous phase: adding sugar and salt into water, and stirring to dissolve completely into uniform water phase;
(4) Stirring and emulsifying: mixing the oil phase and the water phase at normal temperature, magnetically stirring at 500rpm for 10min, and slowly stirring for 10min to obtain low-fat frozen margarine.
Example 2
The preparation method of the low-fat frozen margarine provided by the embodiment of the invention comprises the following steps:
(1) Preparing raw materials: weighing 100g of raw materials, wherein 17.87g of vegetable oil, 1.13g of gel, 1g of emulsifier, 0.5g of sugar, 0.4g of salt and 79.1g of water are adopted, the vegetable oil is soybean oil, the gel is glyceryl monostearate, and the emulsifier is polyglycerol ricinoleate;
(2) Preparation of oil phase: mixing gel, emulsifier and vegetable oil, heating to 85 deg.C, stirring to dissolve completely, cooling to room temperature, and refrigerating at 4 deg.C to form oil gel to obtain oil phase;
(3) Preparation of the aqueous phase: adding sugar and salt into water, and stirring to dissolve completely into uniform water phase;
(4) Stirring and emulsifying: mixing the oil phase and the water phase at normal temperature, magnetically stirring at 600rpm for 8 minutes, and slowly stirring for 8 minutes to obtain the low-fat frozen margarine.
Example 3
The preparation method of the low-fat frozen margarine provided by the embodiment of the invention comprises the following steps:
(1) Preparing raw materials: weighing 100g of raw materials, wherein 22.59g of vegetable oil, 1.41g of gel, 1g of emulsifier, 2.5g of sugar, 0.1g of salt and 72.4g of water, the vegetable oil is soybean oil, the gel is glyceryl monostearate, and the emulsifier is polyglycerol polyricinoleate;
(2) Preparation of oil phase: mixing gel, emulsifier and vegetable oil, heating to 85 deg.C, stirring to dissolve completely, cooling to room temperature, and refrigerating at 4 deg.C to form oil gel to obtain oil phase;
(3) Preparation of the aqueous phase: adding sugar and salt into water, and stirring to dissolve completely into uniform water phase;
(4) Stirring and emulsifying: mixing the oil phase and the water phase at normal temperature, magnetically stirring for 5 minutes at the rotating speed of 800rpm, and manually slowly stirring and uniformly mixing for 5 minutes to obtain the low-fat frozen margarine.
Example 4
The preparation method of the low-fat frozen margarine provided by the embodiment of the invention comprises the following steps:
(1) Preparing raw materials: weighing 100g of raw materials, wherein 13.15g of vegetable oil, 0.85g of gel, 1g of emulsifier, 4g of sugar, 0.5g of salt and 80.5g of water, the vegetable oil is soybean oil, the gel is glyceryl monostearate, and the emulsifier is polyglycerol ricinoleate;
(2) Preparation of oil phase: mixing gel, emulsifier and vegetable oil, heating to 80 deg.C, stirring to dissolve completely, cooling to room temperature, and refrigerating at 4 deg.C to form oil gel to obtain oil phase;
(3) Preparation of the aqueous phase: adding sugar and salt into water, and stirring to dissolve completely into uniform water phase;
(4) Stirring and emulsifying: mixing the oil phase and the water phase at normal temperature, magnetically stirring at 500rpm for 10min, and slowly stirring for 10min to obtain low-fat frozen margarine.
As shown in fig. 3, the margarine provided in example 1 of the present invention (left) was frozen and thawed (middle), and the margarine appearance diagram (right) was formed again.
As shown in FIG. 4, the margarine produced according to the prior art (left) cannot be formed again into an appearance of margarine (right) after freezing and thawing (middle).
As shown in FIG. 5, the cream appearance (right) is formed again after the commercial non-dairy cream (left) (produced by Meilong crown food Co., ltd., wuhan) is frozen and thawed (middle).
The above description is only for the purpose of illustrating the embodiments of the present invention, and the scope of the present invention should not be limited thereto, and any modifications, equivalents and improvements made by those skilled in the art within the technical scope of the present invention as disclosed in the present invention should be covered by the scope of the present invention.
Claims (10)
1. The low-fat frozen margarine is characterized by comprising 0.84-2.4% of gelling agent, 0.9-1% of emulsifier, 0.05-5% of sugar, 0.01-0.5% of salt, 13-24% of vegetable oil and 75-90% of water by weight.
2. The low fat frozen margarine of claim 1, wherein the vegetable oil is selected from the group consisting of a combination of any one or more of soybean oil, corn oil or peanut oil; the sugar is selected from one or a combination of two of white granulated sugar or trehalose;
the gelling agent is selected from one or more of glycerin monostearate, glycerin monocaprylate or glycerin monolaurate; the emulsifier is polyglycerol ricinoleate.
3. A low fat frozen margarine according to claim 1, wherein the lipid content of the low fat frozen margarine is 15-25%.
4. A method for preparing a low-fat frozen margarine by applying the low-fat frozen margarine according to any one of claims 1 to 3, wherein the method for preparing a low-fat frozen margarine comprises the steps of:
step one, preparing an oil phase: mixing gel, emulsifier and vegetable oil, heating, and stirring to dissolve completely; cooling to room temperature, and refrigerating to form oil gel to obtain oil phase;
step two, preparing a water phase: adding sugar and salt into water, and stirring to dissolve the sugar and salt into uniform water phase;
step three, whipping and emulsifying: mixing the oil phase and the water phase in a certain proportion at normal temperature, magnetically stirring, and manually slowly stirring and uniformly mixing to obtain the low-fat frozen margarine.
5. The method of preparing a low fat frozen margarine according to claim 4, wherein the gelling agent in step one comprises 6-10% by weight of the oil phase.
6. The method of preparing a low fat frozen margarine according to claim 4, wherein the heating temperature in step one is 75-85 ℃.
7. The method of preparing a low fat frozen margarine according to claim 4, wherein the refrigeration temperature in step one is 4 ℃.
8. The method of preparing a low fat frozen margarine according to claim 4, wherein the magnetic stirring speed in step three is 400-1500 rpm.
9. The method of preparing a low fat frozen margarine according to claim 4, wherein the magnetic stirring time in step three is 5-10 min.
10. The method of preparing a low fat frozen margarine according to claim 4, wherein the manual agitation time in step three is 5-10 min.
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| GB518050A (en) * | 1937-09-20 | 1940-02-15 | Procter & Gamble | The manufacture of whipped cream preparations or whipped cream substitutes |
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| US20220167638A1 (en) * | 2019-04-23 | 2022-06-02 | Aak Ab | Structured oil-in-water emulsion and food product comprising the same |
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| CN106490189A (en) * | 2016-11-14 | 2017-03-15 | 华中农业大学 | A kind of margarine and preparation method thereof |
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