CN114208898A - Margarine and preparation method thereof - Google Patents
Margarine and preparation method thereof Download PDFInfo
- Publication number
- CN114208898A CN114208898A CN202210080996.6A CN202210080996A CN114208898A CN 114208898 A CN114208898 A CN 114208898A CN 202210080996 A CN202210080996 A CN 202210080996A CN 114208898 A CN114208898 A CN 114208898A
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- CN
- China
- Prior art keywords
- parts
- oil
- margarine
- water
- phase
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013310 margarine Nutrition 0.000 title claims abstract description 30
- 239000003264 margarine Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 239000000654 additive Substances 0.000 claims abstract description 16
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 241001506047 Tremella Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000000996 additive effect Effects 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 8
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 8
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 8
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000020238 sunflower seed Nutrition 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 4
- 229930195729 fatty acid Natural products 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 125000005313 fatty acid group Chemical group 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000004665 fatty acids Chemical group 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Classifications
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses margarine and a preparation method thereof, and the margarine comprises the following components in parts by weight: 15-20 parts of vegetable oil, 0.5-3 parts of gel, 0.01-0.02 part of antioxidant, 10-15 parts of emulsifier, 50-60 parts of water, 2-3 parts of tremella powder and 5-8 parts of food acceptable additive. The pure vegetable oil does not contain trans-fatty acid; the oryzanol and the cinnamic acid can protect the components in the grease and ensure the storage quality of the product; pectin and water-soluble chitosan can provide framework for margarine; the tremella powder is rich in polysaccharide, vitamins, amino acids and the like, and can provide nutrients for human bodies.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a margarine product.
Background
Traditionally, artificial cream is a plastic oil product prepared by blending and processing vegetable oil, part of animal oil, water and flavoring, and is used to replace natural cream obtained from milk. Most of margarines in the market adopt hydrogenated vegetable oil to change liquid vegetable oil into semisolid, so as to be convenient for shaping, manufacturing and storing. However, margarine using hydrogenated vegetable oil as raw material is liable to produce trans-fatty acid, which is not good for cardiovascular and cerebrovascular health.
Disclosure of Invention
The invention aims to provide margarine and a preparation method thereof, and aims to solve the problem that the existing margarine threatens cardiovascular and cerebrovascular health.
In order to achieve the purpose, the invention adopts the following technical scheme:
a margarine comprises the following components in parts by weight:
15-20 parts of vegetable oil, 0.5-3 parts of gel, 0.01-0.02 part of antioxidant, 10-15 parts of emulsifier, 50-60 parts of water, 2-3 parts of tremella powder and 5-8 parts of food acceptable additive;
the vegetable oil comprises one or more of sesame oil, tea seed oil, sunflower seed oil and rice bran oil.
Further, the emulsifier is a di-fatty acid glyceride.
Further, the gel comprises one or more than two of oryzanol, cinnamic acid, pectin and water-soluble chitosan.
Further, the food acceptable additives are salt and casein.
The invention also provides a preparation method of the margarine, which is characterized by comprising the following steps:
the method comprises the following steps:
(1) mixing vegetable oil, antioxidant and emulsifier to obtain oil phase;
(2) dissolving gel, Tremella powder, and food acceptable additive in water to obtain water phase;
(3) adding the oil phase and the water phase into an emulsifying tank at the temperature of 60-85 ℃, stirring and emulsifying the whole oil phase and the whole water phase, continuously stirring for 10-15min, quickly cooling to the temperature of-5-3 ℃, and beating to obtain the product margarine.
The advantages of the invention include: the pure vegetable oil does not contain trans-fatty acid, and can avoid adverse factors on heart and brain blood vessels; the oryzanol and the cinnamic acid can protect the components in the grease, and the cinnamic acid has sterilization activity, so that the storage quality of the product is ensured, and the shelf life of the product is prolonged; pectin and water-soluble chitosan can provide a framework for margarine, so that the margarine is easy to shape; the tremella powder is rich in polysaccharide, vitamins, amino acids and the like, and can provide nutrients for human bodies.
Detailed Description
The present invention will be described in detail with reference to specific embodiments, which are illustrative of the present invention and are not to be construed as limiting the present invention.
Example one
A margarine comprises the following components in parts by weight:
20 parts of vegetable oil, 3 parts of gel, 0.01 part of antioxidant, 15 parts of emulsifier, 60 parts of water, 2 parts of tremella powder and 8 parts of food acceptable additive;
the vegetable oil comprises one or more of sesame oil, tea seed oil, sunflower seed oil and rice bran oil.
The emulsifier is fatty acid diglyceride.
The gel comprises one or more than two of oryzanol, cinnamic acid, pectin and water-soluble chitosan.
The food acceptable additives are salt and casein.
A preparation method of the margarine comprises the following steps:
(1) mixing vegetable oil, antioxidant and emulsifier to obtain oil phase;
(2) dissolving gel, Tremella powder, and food acceptable additive in water to obtain water phase;
(3) adding the oil phase and the water phase into an emulsifying tank at the temperature of 60-85 ℃, stirring and emulsifying the whole oil phase and the whole water phase, continuously stirring for 10-15min, quickly cooling to the temperature of-5-3 ℃, and beating to obtain the product margarine.
Example two
A margarine comprises the following components in parts by weight:
15 parts of vegetable oil, 3 parts of gel, 0.02 part of antioxidant, 12 parts of emulsifier, 60 parts of water, 3 parts of tremella powder and 5 parts of food acceptable additive;
the vegetable oil comprises one or more of sesame oil, tea seed oil, sunflower seed oil and rice bran oil.
The emulsifier is fatty acid diglyceride.
The gel comprises one or more than two of oryzanol, cinnamic acid, pectin and water-soluble chitosan.
The food acceptable additives are salt and casein.
The invention also provides a preparation method of the margarine, which is characterized by comprising the following steps:
the method comprises the following steps:
(1) mixing vegetable oil, antioxidant and emulsifier to obtain oil phase;
(2) dissolving gel, Tremella powder, and food acceptable additive in water to obtain water phase;
(3) adding the oil phase and the water phase into an emulsifying tank at the temperature of 60-85 ℃, stirring and emulsifying the whole oil phase and the whole water phase, continuously stirring for 10-15min, quickly cooling to the temperature of-5-3 ℃, and beating to obtain the product margarine.
EXAMPLE III
A margarine comprises the following components in parts by weight:
18 parts of vegetable oil, 2 parts of gel, 0.02 part of antioxidant, 12 parts of emulsifier, 50 parts of water, 3 parts of tremella powder and 6 parts of food acceptable additive;
the vegetable oil comprises one or more of sesame oil, tea seed oil, sunflower seed oil and rice bran oil.
The emulsifier is fatty acid diglyceride.
The gel comprises one or more than two of oryzanol, cinnamic acid, pectin and water-soluble chitosan.
The food acceptable additives are salt and casein.
The invention also provides a preparation method of the margarine, which is characterized by comprising the following steps:
the method comprises the following steps:
(1) mixing vegetable oil, antioxidant and emulsifier to obtain oil phase;
(2) dissolving gel, Tremella powder, and food acceptable additive in water to obtain water phase;
(3) adding the oil phase and the water phase into an emulsifying tank at the temperature of 60-85 ℃, stirring and emulsifying the whole oil phase and the whole water phase, continuously stirring for 10-15min, quickly cooling to the temperature of-5-3 ℃, and beating to obtain the product margarine.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (5)
1. A margarine characterized by:
the coating comprises the following components in parts by weight:
15-20 parts of vegetable oil, 0.5-3 parts of gel, 0.01-0.02 part of antioxidant, 10-15 parts of emulsifier, 50-60 parts of water, 2-3 parts of tremella powder and 5-8 parts of food acceptable additive;
the vegetable oil comprises one or more of sesame oil, tea seed oil, sunflower seed oil and rice bran oil.
2. A margarine according to claim 1, wherein:
the emulsifier is fatty acid diglyceride.
3. A margarine according to claim 1, wherein:
the gel comprises one or more than two of oryzanol, cinnamic acid, pectin and water-soluble chitosan.
4. A margarine according to claim 1, wherein:
the food acceptable additives are salt and casein.
5. A process for the preparation of a margarine according to any of claims 1 to 4, wherein:
the method comprises the following steps:
(1) mixing vegetable oil, antioxidant and emulsifier to obtain oil phase;
(2) dissolving gel, Tremella powder, and food acceptable additive in water to obtain water phase;
(3) adding the oil phase and the water phase into an emulsifying tank at the temperature of 60-85 ℃, stirring and emulsifying the whole oil phase and the whole water phase, continuously stirring for 10-15min, quickly cooling to the temperature of-5-3 ℃, and beating to obtain the product margarine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080996.6A CN114208898A (en) | 2022-01-24 | 2022-01-24 | Margarine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080996.6A CN114208898A (en) | 2022-01-24 | 2022-01-24 | Margarine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114208898A true CN114208898A (en) | 2022-03-22 |
Family
ID=80708730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210080996.6A Pending CN114208898A (en) | 2022-01-24 | 2022-01-24 | Margarine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114208898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN105010575A (en) * | 2015-07-30 | 2015-11-04 | 杭州恒华食品有限公司 | Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid |
| CN105994682A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Cream free of trans-fatty acid |
| CN106490189A (en) * | 2016-11-14 | 2017-03-15 | 华中农业大学 | A kind of margarine and preparation method thereof |
| CN106720458A (en) * | 2016-11-25 | 2017-05-31 | 沈阳师范大学 | A kind of novel artificial cream and its preparation method and application |
| CN107087687A (en) * | 2017-04-06 | 2017-08-25 | 盐城顶益食品有限公司 | The preparation method that a kind of dietary fiber plants butter cream |
-
2022
- 2022-01-24 CN CN202210080996.6A patent/CN114208898A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039632A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Manufacturing method of healthy margarine |
| CN105010575A (en) * | 2015-07-30 | 2015-11-04 | 杭州恒华食品有限公司 | Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid |
| CN105994682A (en) * | 2016-05-31 | 2016-10-12 | 安徽巧美滋食品有限公司 | Cream free of trans-fatty acid |
| CN106490189A (en) * | 2016-11-14 | 2017-03-15 | 华中农业大学 | A kind of margarine and preparation method thereof |
| CN106720458A (en) * | 2016-11-25 | 2017-05-31 | 沈阳师范大学 | A kind of novel artificial cream and its preparation method and application |
| CN107087687A (en) * | 2017-04-06 | 2017-08-25 | 盐城顶益食品有限公司 | The preparation method that a kind of dietary fiber plants butter cream |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220322 |
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| RJ01 | Rejection of invention patent application after publication |