CN213663441U - Preparation system of liquid butter - Google Patents
Preparation system of liquid butter Download PDFInfo
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- CN213663441U CN213663441U CN202022683180.1U CN202022683180U CN213663441U CN 213663441 U CN213663441 U CN 213663441U CN 202022683180 U CN202022683180 U CN 202022683180U CN 213663441 U CN213663441 U CN 213663441U
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Abstract
The utility model discloses a preparation system of liquid butter, which comprises a dissolving and mixing tank, a cell wall breaking machine, an emulsifying tank, pasteurization equipment, a quench cooling machine and a kneading machine which are connected in sequence through pipelines; the system of the utility model is used for preparing the liquid butter, solid grease is not needed to be added, trans-fatty acid is not generated, the product is safer, and the system is beneficial to human health; the linseed oil or the perilla seed oil is added, so that the liquid butter contains linolenic acid, is rich in nutrient components, is beneficial to human health after being eaten for a long time; the finished product is light yellow without adding spices and edible pigments, has strong frankincense flavor, and is more green and safe. Can be stored at normal temperature, has low storage cost and is more green and safe.
Description
The technical field is as follows:
the utility model relates to a liquid butter preparation technical field especially relates to liquid butter's preparation system.
Background art:
liquid butter has a higher melting point than common butter and is commonly used to fry food products in western cuisine. At present, the conventional preparation method of the liquid butter comprises the following steps: firstly, liquid grease and solid grease (hydrogenated grease) are fed into a blending tank according to the formula requirement, then salt, sugar, spices, edible pigment, milk powder, an emulsifier, a preservative, water and the like are blended into an aqueous solution, and the aqueous solution and the oil are added while stirring to form an emulsion; and then the mixture is quickly cooled and kneaded by a cold machine and then packaged to obtain the finished product liquid butter. However, the existing preparation method has the following defects: (1) the trans-fatty acid content in the traditional liquid butter product is high, which is not beneficial to human health; (2) the prepared liquid butter product needs to be refrigerated for storage, the storage cost is high, and the shelf life of the product is prolonged by adding a preservative; (3) the liquid butter prepared by the traditional method has light or no flavor, the milk flavor of the product is improved by adding spices, and the color of the product is improved by adding edible pigments, so that the additive content is high, and the liquid butter is not beneficial to human health.
The utility model has the following contents:
an object of the utility model is to provide a preparation system of liquid butter that does not have interpolation, green safety, nutritive value are high, milk is fragrant strong, can store at normal atmospheric temperature.
The purpose of the utility model is implemented by the following technical scheme: the liquid butter preparation system comprises a dissolving and mixing tank, a cell wall breaking machine, an emulsifying tank, pasteurization equipment, a quenching machine and a kneading machine, wherein a discharge port of the dissolving and mixing tank is connected with a feed port of the cell wall breaking machine through a pipeline; the discharge hole of the cell wall breaking machine is connected with the feed inlet of the emulsifying tank through a pipeline; the discharge hole of the emulsifying tank is connected with the feed inlet of the pasteurization equipment through a pipeline; the discharge hole of the pasteurization equipment is connected with the feed inlet of the quenching machine through a pipeline; and the discharge hole of the quenching machine is connected with the feed inlet of the kneading machine through a pipeline. Wherein the pasteurization equipment is produced by Vondi Intelligent Equipment Co., Ltd, and has the model of PT-20T; the quench machine is manufactured by Nippon mechanical manufacturing, Inc. and is available in the model number AST-070AHS 30.
Further, the preparation system of liquid butter still including filling equipment, the discharge gate of kneading machine with filling equipment's feed inlet passes through the pipe connection.
The utility model has the advantages that:
1. the system for preparing the liquid butter does not need to add solid grease, does not generate trans-fatty acid, is safer, and is beneficial to human health;
2. utilize the utility model discloses add linseed oil or purple perilla seed oil in the system preparation liquid butter, about linseed oil's linolenic acid content 60%, about purple perilla seed oil's linolenic acid content 68%, make the utility model discloses contain the linolenic acid in the liquid butter, nutrient composition is abundant, and long-term eating is of value to health.
3. Utilize the utility model discloses need not to add spices and edible pigment in the liquid butter of system preparation, the finished product colour is faint yellow, and the thick depression of frankincense flavor, and more green safety.
4. Utilize the utility model discloses system preparation liquid butter, through broken wall, emulsification, mixed back, the stable state, difficult layering, fat content reaches more than 99.9%, need not to add emulsifier and antiseptic, can not breed the bacterium, can store 18 months at normal atmospheric temperature, and the storage expense is low, and green safety more.
Description of the drawings:
fig. 1 is a connection block diagram of a liquid butter preparation system.
Dissolving and mixing tank 1, cell wall breaking machine 2, emulsifying tank 3, pasteurization equipment 4, quenching machine 5, kneading machine 6 and filling equipment 7.
The specific implementation mode is as follows:
example 1: the liquid butter preparation system comprises a dissolving and mixing tank 1, a cell wall breaking machine 2, an emulsifying tank 3, pasteurization equipment 4, a quench machine 5, a kneader 6 and filling equipment 7, wherein a discharge port of the dissolving and mixing tank 1 is connected with a feed inlet of the cell wall breaking machine 2 through a pipeline; the discharge hole of the cell wall breaking machine 2 is connected with the feed inlet of the emulsifying tank 3 through a pipeline; the discharge hole of the emulsifying tank 3 is connected with the feed inlet of the pasteurization equipment 4 through a pipeline; the discharge hole of the pasteurization device 4 is connected with the feed inlet of the quenching machine 5 through a pipeline; the discharge port of the quenching machine 5 is connected with the feed port of the kneading machine 6 through a pipeline, and the discharge port of the kneading machine 6 is connected with the feed port of the filling device 7 through a pipeline. In this embodiment, the pasteurization device 4 is manufactured by Voddi Intelligent Equipment Co., Ltd., and has a model number of PT-20T; the quench machine 5 is manufactured by Nippon mechanical manufacturing, Inc. and is available in the model number AST-070AHS 30.
Example 2: the method for preparing liquid butter using the preparation system of example 1 comprises the following steps: (1) dissolving anhydrous cream; (2) preparing mixed oil; (3) breaking the wall of the mixed oil; (4) emulsifying with mixed oil after breaking wall; (5) pasteurizing the emulsified oil; (6) rapidly cooling the emulsified oil after sterilization; (7) kneading the emulsified oil after quenching to obtain a finished product; wherein the content of the first and second substances,
(1) dissolving anhydrous cream: adding anhydrous cream into a dissolving and mixing tank 1, heating to 58-62 ℃ for complete dissolution, and preparing liquid cream;
(2) preparing mixed oil: adding linseed oil or perilla seed oil into the liquid cream, and stirring and mixing to prepare mixed oil; wherein the mass ratio of the linseed oil or the perilla seed oil to the anhydrous cream is 4: 1; the linseed oil and the perilla seed oil are rich in linolenic acid, and the linseed oil or the perilla seed oil added has higher nutritional value.
(3) Wall breaking of mixed oil: pumping the mixed oil into a cell wall breaking machine 2, adjusting the working pressure of the cell wall breaking machine 2 to 60Mpa, and breaking the wall of the mixed oil to a micromolecular structure; the wall breaking of the cells into small molecular structures is easier for fully mixing the vegetable oil and the cream, the layering is not easy, and the stability of the product quality is improved; and the small molecular structure is easier to be absorbed by human body.
(4) And (3) emulsifying the mixed oil after wall breaking: pumping the mixed oil with a small molecular structure into an emulsification tank 3, and stirring at a speed of 120 revolutions per minute to an emulsified state to prepare emulsified oil;
(5) pasteurizing emulsified oil: pumping the emulsified oil into pasteurization equipment 4, heating to 88-92 deg.C, and sterilizing;
(6) quenching emulsified oil after sterilization: pumping the pasteurized emulsified oil into a quenching machine for 5 minutes, and reducing the temperature of the emulsified oil to 9-11 ℃;
(7) and (3) kneading the emulsified oil after quenching to obtain a finished product: kneading the quenched emulsified oil by a kneader 6 to obtain a finished liquid butter product.
The liquid butter contains linolenic acid, and is beneficial to human health after long-term consumption. Linolenic acid is an indispensable active substance for human bodies, can only be taken from outside food, and cannot be synthesized by human bodies. Linolenic acid is an important component forming parietal cells and histiocytes of a human body, is a nutrient which is required every day in the life of the human body, must be obtained by means of diet, plays a very important role in the human body and can participate in fat metabolism. Research has proved that the human body is easy to cause cancer due to excessive saturated fatty acid and excessive intake of trans fatty acid, the cardiovascular and cerebrovascular diseases are increased, and the condition can be obviously improved by intake of linolenic acid. Linolenic acid has the basic functions of enhancing intelligence, enhancing immunity, protecting vision, reducing blood lipid, lowering blood pressure, lowering blood sugar, inhibiting hemorrhagic cerebrovascular diseases and thrombotic diseases, inhibiting cancer occurrence and metastasis, preventing myocardial infarction and cerebral infarction, and preventing allergic diseases. Once the human body is lack of linolenic acid, the human body possibly causes lipid metabolism disorder, and the immunity is low, the amnesia and the fatigue are caused, the atherosclerosis and the like.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the invention, and any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (2)
1. The system for preparing the liquid butter is characterized by comprising a dissolving and mixing tank, a cell wall breaking machine, an emulsifying tank, pasteurization equipment, a quenching machine and a kneading machine, wherein a discharge port of the dissolving and mixing tank is connected with a feed port of the cell wall breaking machine through a pipeline; the discharge hole of the cell wall breaking machine is connected with the feed inlet of the emulsifying tank through a pipeline; the discharge hole of the emulsifying tank is connected with the feed inlet of the pasteurization equipment through a pipeline; the discharge hole of the pasteurization equipment is connected with the feed inlet of the quenching machine through a pipeline; and the discharge hole of the quenching machine is connected with the feed inlet of the kneading machine through a pipeline.
2. The system for preparing liquid butter according to claim 1, wherein the system further comprises a filling device, and the discharge port of the kneader is connected with the feed port of the filling device through a pipeline.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202022683180.1U CN213663441U (en) | 2020-11-18 | 2020-11-18 | Preparation system of liquid butter |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202022683180.1U CN213663441U (en) | 2020-11-18 | 2020-11-18 | Preparation system of liquid butter |
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| CN213663441U true CN213663441U (en) | 2021-07-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244099A (en) * | 2020-11-18 | 2021-01-22 | 内蒙古久鼎食品有限公司 | Preparation system and preparation method of liquid butter |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244099A (en) * | 2020-11-18 | 2021-01-22 | 内蒙古久鼎食品有限公司 | Preparation system and preparation method of liquid butter |
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