CN1371615A - Butter and preparation process thereof - Google Patents
Butter and preparation process thereof Download PDFInfo
- Publication number
- CN1371615A CN1371615A CN 01107202 CN01107202A CN1371615A CN 1371615 A CN1371615 A CN 1371615A CN 01107202 CN01107202 CN 01107202 CN 01107202 A CN01107202 A CN 01107202A CN 1371615 A CN1371615 A CN 1371615A
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- butter
- oil
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- vegetable
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- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention is characterized by that the vegetable oil is used as main raw material to produce butter. It is composed of (wt%) 75-90% of vegetable, oil, 9%-24% of milk product and 0.5%-3.5% of auxiliary material through the processes of sterilizing, homogenizing, closed fermentation, cooling, sealing and curing. It is low in coust and can implement large-scale production.
Description
The present invention relates to butter and production method thereof.
The past people are that raw material is produced butter with fresh milk always, and this production method depends on the extremely frigid zones cryogenic conditions, and output is little, can not form large-scale production; Product quality does not reach national food hygienic standard; The butter that Various Seasonal is produced, its color and luster, flavour, amount of cure all have bigger difference, and the price height.
Purpose of the present invention is exactly for for avoiding above-mentioned shortcoming of the prior art, and providing a kind of and traditional butter local flavor identical butter and production method thereof, it is not subjected to the influence of natural climate, can produce butter in a large number, and quality reaches sanitary standard, can satisfy the needs in market.
The present invention reaches by following approach.The butter material rate is a vegetable oil 75%～90%, dairy products 9%～24%, auxiliary material 0.5%～3.5% (by weight).Vegetable oil comprises refined rapeseed oil, peanut oil, soybean oil, sesame oil, cottonseed oil, palm oil.Vegetable oil also can be the miscella of various plants oil.Sweet milk is a fresh milk.Auxiliary material is a flavorant.
The production method of butter comprises the processing to protophyte oil, mixing and homogeneous after the raw material sterilization, sealed fermenting, Quench, sealing slaking.Protophyte oil need decolour and take off erucic acid to be handled.After mixing, the raw material sterilization stirs.The sealed fermenting temperature is 75 ℃～30 ℃, and the time is 1h～6h.Chilling temp is 15 ℃～-20 ℃.The sealing curing time is at least 24h.
Vegetable oil is selected from refined rapeseed oil, peanut oil, soybean wet goods or its two or more miscella of selling on the market, its decolouring and to take off purpose that erucic acid handles be color and luster and flavour in order to guarantee butter.Dairy products are with the fresh milk of selling on the market, since its fat content height, low price.Add flavorant in order that the flavour that makes butter more near traditional butter of ethnic group, adds antioxidant in order that improve shelf life of products.
Mixed raw materials is stirred, and sealed fermenting, the butter that ferments carry out Quench to be handled, and at normal temperatures through the sealing slaking of 24h at least, promptly makes the finished product butter that form, color and luster, mouthfeel meet ethnic group fully then.
The present invention has the following advantages compared to existing technology:
1. raw material very easily obtains, and low price, thereby has reduced production cost.
2. broken through traditional butter production method, adopting with the vegetable oil is main material production butter, because needed raw material is very general, technology is controlled easily, makes that butter can a large amount of throughout the year productions under any natural conditions.
3. adopt the butter that the present invention produced, not only color and luster, flavour and traditional butter are identical, and traditional butter fat content is too high, the irrational shortcoming of nutrition but also overcome.
Below with reference to embodiment the present invention is described in detail.With refined rapeseed oil (GB7654) 80%, fresh milk (GB5408) 18%, spices, as butter essence 2% (by weight), behind sterilization and homogeneous, at the air-tight state bottom fermentation, maximum temperature is controlled at 55 ℃, and the time is 3h.Minimum chilling temp is-14 ℃, and the curing time is 30h.
With palm oil 79%, fresh milk (GB5408) 20% and spices, as butter essence 1% (by weight), after sterilization and stirring, at the air-tight state bottom fermentation, maximum temperature is controlled at 55 ℃, and the time is 3h.Minimum chilling temp is-14 ℃, and the curing time is 30h.
With the equal refined rapeseed oil and the miscella 80% of peanut oil, fresh milk (GB5408) 18%, spices, as butter essence 2% (by weight), behind sterilization and homogeneous, at the air-tight state bottom fermentation, maximum temperature is controlled at 55 ℃, and the time is 3h.Minimum chilling temp is-14 ℃, and the curing time is 30h.
Claims (10)
1. a butter is characterized in that raw material by vegetable oil 75%～90%, sweet milk 9%～24%, and auxiliary material 0.5%～3.5% (by weight) is formed.
2. butter as claimed in claim 1 is characterized in that vegetable oil comprises refined rapeseed oil, peanut oil, soybean oil, sesame oil, cottonseed oil, palm oil.
3. butter as claimed in claim 1 is characterized in that vegetable oil also can be the miscella of various plants oil.
4. butter as claimed in claim 1 is characterized in that sweet milk is a fresh milk.
5. butter as claimed in claim 1 is characterized in that auxiliary material is a flavorant.
6. the production method of a butter is characterized in that comprising the processing to protophyte oil, mixing and homogeneous after the raw material sterilization, sealed fermenting, Quench, sealing slaking.
7. the production method of a kind of butter as claimed in claim 6 is characterized in that protophyte oil need decolour and take off erucic acid and handle.
8. the production method of a kind of butter as claimed in claim 6 is characterized in that the sealed fermenting temperature is 75 ℃～30 ℃, and the time is 1h～6h.
9. the production method of a kind of butter as claimed in claim 6 is characterized in that chilling temp is 15 ℃～-20 ℃.
10. the production method of a kind of butter as claimed in claim 6 is characterized in that sealing the curing time to be at least 24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107202 CN1371615A (en) | 2001-02-28 | 2001-02-28 | Butter and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01107202 CN1371615A (en) | 2001-02-28 | 2001-02-28 | Butter and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1371615A true CN1371615A (en) | 2002-10-02 |
Family
ID=4656152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01107202 Pending CN1371615A (en) | 2001-02-28 | 2001-02-28 | Butter and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1371615A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271170A (en) * | 2013-06-13 | 2013-09-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | Production technology of yak milk refined butter |
| CN103651955A (en) * | 2013-11-26 | 2014-03-26 | 安徽天祥粮油食品有限公司 | Liquid shortening |
| CN107467205A (en) * | 2017-09-13 | 2017-12-15 | 安徽天祥粮油食品有限公司 | A kind of baking butter |
| CN107494747A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of hyperglycemia population eats fried food mixing butter breast |
-
2001
- 2001-02-28 CN CN 01107202 patent/CN1371615A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271170A (en) * | 2013-06-13 | 2013-09-04 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | Production technology of yak milk refined butter |
| CN103271170B (en) * | 2013-06-13 | 2015-08-05 | 甘孜藏族自治州康定蓝逸高原食品有限公司 | A kind of production technology of yak milk refining butter |
| CN103651955A (en) * | 2013-11-26 | 2014-03-26 | 安徽天祥粮油食品有限公司 | Liquid shortening |
| CN103651955B (en) * | 2013-11-26 | 2016-02-03 | 安徽天祥粮油食品有限公司 | A kind of liquid butter |
| CN107467205A (en) * | 2017-09-13 | 2017-12-15 | 安徽天祥粮油食品有限公司 | A kind of baking butter |
| CN107494747A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of hyperglycemia population eats fried food mixing butter breast |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |