SU1184507A1 - Method of producing filled margarines with a 60% fat content - Google Patents

Abstract

A METHOD FOR OBTAINING 60% FATTY BULK MARGARINS, which involves mixing the fat base with an emulsifier, the water-milk phase and water-soluble components before forming an emulsion, processing it on the monitor to produce a thin emulsion, cooling and crystallizing, so as to improve the quality of the finished product by increasing the content of unsaturated fatty acids and increasing the storage stability, a fatty base with an iodine number of 100-113 is used, with 6090% distilled as an emulsifier llirovannye monoglideridy with an iodine number of 60-80, produced from edible hydrogenated fat in an amount of 0.6-1.0% i. (L with

Description

00 4 Pts 1 The invention relates to the oil industry and relates to the production of margarines. The aim of the invention is to improve the quality of the finished product by increasing the content of unsaturated fatty acids and improving storage stability. Example i. Recipe of bulk margarine 60% fat,% Salomas, T „d 31-33®С and h.h. 377-9 Salomas, T 34-36 s, I.Ch. 62 6-13 Coconut oil, and, h, 120-13 Sunflower oil, and h. 126. 37-45 Emulsifier 60-90% distilled monoglycerides obtained on the basis of edible salomas s, h, 60-80 0.6-1.0 Phosphatide concentrate, 2-0.3 food grade 0.3-1.2 Whole milk 0-15 cow Dyes food 0.2-0.3 Citric acid (crystal) 0.01-0.02 Else Water For the production of 100 kg bulk, ... „„ margarine 60% fat content 7 kg Salomas with T, d 31-33 C, IC, 73; 13 kg of salomas with T d 3436 ° C, IC, 62; 3 kg of coconut oil with fig 12; 37 kg of sunflower oil with ic, 126, which form a fat base with an iodine number of 100.24. Also, 0.6 kg is taken, which is 0.6% of the prescription mass, emulsifier 60-90% QGD with ICh. 60-80; 0.2 kg of phosphatide concentrate; 0.3 kg of salt; 0.2 kg of food coloring; 0.01 kg of citric acid; 38.69 kg of water. Suspended fats, fat soluble components, incl. the emulsifier is mixed with the aqueous phase and the water-soluble components to form a coarse emulsion. The resulting coarse emulsion is fed to the votator, then to the decrystallizer, and then to the packaging. For the production of 100 kg of bulk margarine of 60% fat, 7 9 kg of Salomas are taken with a T д d of 31-33 ° C, and part 73; kg of salomas s.pl. 34-Zb C, and, p.62; 45 kg of sunflower oil, which form a fatty base with an iodine number of 111.65. Also take 1 kg, which is 1% of the prescription mass, emulsifier - 60-90% MHD with I.C.6080; 0, 3 kg of phosphate concentrate; 1.2 kg of salt, 1.5 kg of milk, 0.3 kg of pshtsevye dyes; 0.02 kg of citric acid; 22.18 kg of water. Suspended fats, fat soluble components, incl. emulsifier, cm-4, with a water-milk phase and water-soluble components to form a coarse emulsion. The resulting coarse emulsion is fed to the fan, from there to the decrystallizer, and then to the packaging. ku For the production of 100 kg per liter of margarine of 60% fat, take 8 kg of salomas with Tf, 31-33 (, h, 73; 9.5 kg of hams with 34-36 C, h. 62; 1 , 5 kg of coconut oil with I.Ch.12; 41 kg of sunflower oil, which form a fatty base with an iodine number of 105.95; Also take 0.8 kg, which is 0.8% of the rec- , emulsifying agent - 6090% MHD with the 60-80 ppm; O, 25 kg of phosphatide concentrate; 0.75 kg of salt; 0.25 kg of food dyes; 7.5 kg of alcohol; 0.015 citric acid, 22.94 kg of water, Suspended fats, fat-soluble components, including an emulsifier, are mixed with the dairy phase and water and water the resulting components to form a coarse emulsion. The resulting coarse emulsion is fed to the catalyst, from there to the decrystallizer, and then to the packaging, I Example p 2. Bulk margarine recipe,%: Salomas, 31-34 C, and, h, 8215.5-27 , 5 Salomas, Tr 36-38 С, and p.777,90-13,9 Sunflower oil, and h.126. 26.0-31.0 Emulsifier 60-90% distilled monoglycerides, produced on based on pylix salomas c. h, 60-80 0.6-1.0 Phosphatide concentrate, 2-0, food grade Cooking salt 0.3-1, Food colorings 0.2-0, Citric acid (crystal) 0 , 01-0.0 Water Else For the production of 100 kg in bulk Margarine 60% fat charge 27.5 kg salomas T "I.Ch. 82; 7.9 kg of salomas with T,, and. 77; 26 kg of sunflower oil with IC. 126, which form a fatty base with an iodine number of 100.76. Also, 0.6 kg is taken, which is 0.6% of the prescription mass, emulsifier - 60-90% MHD with and.h. 60-80; 0.2 kg phosphatide concentrate; 0.3 kg of salt; 0.2 kg fdi; evy dyes; 0.01 kg of lemon lots; 37.29 kg of water. Suspended fats, soluble components, incl. the emulsifier is mixed with the aqueous phase and the water-soluble components to form a coarse emulsion. The resulting coarse emulsion is fed to the voter, from there to the declicator, and then to the packaging. For the production of 100 kg of bulk margarine fat, take 15.5 kg of salomas with TPA. 3134 C, and. 82; 13.9 kg of salomas from 36-38:, I.ch. 77; 31 kg of sunflower oil with ICH 126, which form a fatty base with an iodine number of 102.61. Also, 1.0 kg is taken, which is 1.0% of the prescription mass of margarine, emulsifier - 6090% MHD with ICh. 60-80; 0.3 kg of feed concentrate; 1.2 kg of salt; 0.3 kg of food coloring; 0.02 kg of citric acid; 36.78 kg of water. Suspended fats, fat soluble components, incl. the emulsifier is mixed with the aqueous phase and the water-soluble components to form a coarse emulsion. The resulting coarse emulsion is fed to the catalyst, from there to the decrystallizer, and then to the packaging. For the production of 100 kg of bulk margarine of 60% zhchnosti take 21.5 "g of salomas with T 31-34 C, ICh, 82; 10.9 kg of salomas with T ,, 3638 C, and.h.77; 28.5 kg of sunflower oil with IC. 126, which form a fatty base with an iodine number of 101.7. Also, 0.8 kg is taken, which amounts to 0.8% of the prescription mass of margarine, the emulsifier is 60-90% MHD with and h. 60-80; 0.25 kg of phosphatide concentrate, 0.75 kg of salt; 0,25kg food dyes; 0.015 kg of citric acid, 37.035 kg of water. Suspended fats, fat soluble components, incl. the emulsifier is mixed with the aqueous phase and the water-soluble components to form a coarse emulsion. The resulting coarse emulsion is fed to the catalyst, from there to the decrystallizer, and then to the packaging. Comparative data characterizing the improvement of the quality of bulk margarine 60% fat, produced by the proposed method are presented in table 1. From the data presented in Table 1, it follows that in the manufacture of bulk margarines of 60% fat content by the proposed method, the plasticity, gloss on the cut, i.e. The main organoleptic characteristics characteristic of bulk margarines are improved. As their taste improves, it becomes more pronounced, which is achieved by increasing the degree of dispersion of the emulsion. As follows from the data of table 2, in comparison with the prototype, in bulk margarines 60% fat, made by the proposed method, increased storage stability from 5 to 15-20 days. From the data presented in Table 2, it follows that the microbial stability of bulk margarines and storage is increased by a factor of 3–4 compared with the prototype, which is one of the indicators for improving the quality of bulk margarines 60% fat, manufactured by the proposed method , using as an emulsifier - 60-90% MHD with and.h. 60-80. In addition, the proposed method of producing 60% fat bulk margarines allows an increase in the vegetable oil formulation in the formulation and thus an increase in the unsaturated fatty acids content in the finished product, which increases their physiological value. The content of cis-cis-linolenic acid, polynenes (enriched fatty acids and essential fatty acids (Table 3) was determined by the method of gas-liquid chromatography in all samples of bulk margarine of 60% fat content (Table 3). From table 3 it follows that in bulk 60% fatty margarines produced by the proposed method contain irreplaceable linolenic acid; nutritional value n Livni Margarine 60% fat content, and hence the improvement of its quality. Quality Characteristic biolith liquid, mArga Method

Hard, Krosh- Matt Liv is wax-like

Plastic,

Suggested mkka

Neutral

Light yellow

Good

Svetlovyrazhenny yellow Indicators of quality Plasticity Gloss on the slice The most appropriate is the use of 60-90% distilled monogliderides with iodine number 60-80. Comparative data characterizing the quality of bulk margarine 60% fat, depending on the proposed emulsifier, are presented in table. 4 and 5. From the data presented in Table 6 it follows that when the iodine value of the emulsifier is lower than 60, the quality of bulk margarine 60% fat decreases, the ductility becomes almost wax-like, the sheen on the cut is matte, the degree of dispersion of the margarine emulsion decreases, margarine storage time is reduced. b l and c of 1 indicators of 60% fat content Shine on a cut Color

Sample, j Lime Offered 1 ,. 2 Characteristic of microbial stability of bulk margarine. 60% fat content during storage at 4-6 ° C. Storage time, days 3 UII 11 I 12 I 13 and j 15 1b i7 | l8 | l9j20 Mold development - - +. + + H- + ++ + + - +4 - ++ + +. «. , - ". -. ;Table 2 .."

The content of fatty acids in bulk margarine 60% fat (%)

Cis-cis-linolenic acid (indispensable)

Polyunsaturated fatty acids

Saturated fatty sour you

Plasticity at the temperature of consumption

Glitter on the cut

Emulsifier

T-2

MHD with IC 1-2

60-90% MHD with ICH, 60-80

 Table3

30.4

41.2

39.2

32.4

41.3

42.9

33.3

19.7

18.5

A4 table

Plastic, m gka

Brilliant

Table 5 The stability of the emulsion at 4 minutes.

Bundle Bundle

Rack does not exfoliate for 40 minutes. 9.1184507 Influence of the emulsifier 60-90% MHD on bulk margarine 60% fat 10 Tableb quality

Claims (1)

METHOD FOR PRODUCING BULK MARGARINS OF 60% FAT, including mixing the fat base with an emulsifier, a milk-water phase and water-soluble components to form a coarse emulsion, processing it on a votator to obtain a thin emulsion, cooling and crystallization, characterized in that, with In order to improve the quality of the finished product by increasing the content of unsaturated fatty acids and increasing storage stability, use a fat base with an iodine number of 100-113, while 6090% distill is introduced as an emulsifier th e monoglycerides with an iodine number of 60-80, produced from food salomas in <an amount of 0.6-1.0%. 1 184507