Painting product with butter and vegetable oil as base and preparation method thereof
A vegetable oil and product technology, applied in the field of smear products and their production, smear products, to achieve the effect of smooth taste, easy to accept, low fat content
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Embodiment 1
[0043] Embodiment 1 (balanced coordination scheme of butter and vegetable oil)
[0044] Formula (according to 1 ton):
[0045] Butter: 0.5 tons
[0046] 0.4 tons of vegetable oil (0.2 tons of sunflower oil, 0.1 tons of rapeseed oil, 0.1 tons of soybean oil)
[0047] h 2 O 0.1 ton
[0048] Raw material standard:
[0049] Butter: fat ≥ 80%
[0050] Mono-diglycerides and soy lecithin total 0.6%
[0051] Modified starch (tapioca or starch) pectin 1.0g / kg
[0052] β-carotene 0.1g / kg
[0053] Potassium sorbate 0.05: in line with national standards.
[0054] The development technological process of spread butter product of the present invention
[0055] Water phase and oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing
[0056] Process points:
[0057](1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.
[0058] (2) Emulsion preparation: raise the temperature of the water phase a...
Embodiment 2
[0067] Embodiment 2 (based on vegetable oil, adding functional vegetable oil simultaneously)
[0068] Formula (according to 1 ton):
[0069] Butter: 0.3 tons
[0070] 0.6 tons of vegetable oil (0.3 tons of sunflower oil, 0.25 tons of rapeseed oil, 0.05 tons of olive oil)
[0071] h 2 O 0.1 ton
[0072] Raw material standard:
[0073] Butter: fat ≥ 80%
[0074] Mono-diglycerides and soy lecithin total 0.6%
[0075] Modified starch (tapioca or starch) pectin 1.0g / kg
[0076] β-carotene 0.1g / kg
[0077] Potassium sorbate 0.05: in line with national standards.
[0078] The development technological process of spread butter product of the present invention
[0079] water box
[0080] Oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing
[0081] Process points:
[0082] (1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.
[0083] (2) Emulsion preparation: raise the temperature o...
Embodiment 3
[0092] Embodiment 3 (based on butter, adding multiple functional vegetable oils simultaneously)
[0093] Formula (according to 1 ton):
[0094] Butter: 0.8 tons
[0095] 0.1 tons of vegetable oil (0.03 tons of safflower oil, 0.01 tons of sesame oil, 0.06 tons of tea oil)
[0096] h 2 O 0.1 ton
[0097] Raw material standard:
[0098] Butter: fat ≥ 80%
[0099] Mono-diglycerides and soy lecithin total 0.6%
[0100] Modified starch (tapioca or starch) pectin 1.0g / kg
[0101] β-carotene 0.1g / kg
[0102] Potassium sorbate 0.05: in line with national standards.
[0103] The development technological process of spread butter product of the present invention
[0104] water box
[0105] Oil phase}→emulsion preparation→pasteurization→homogenization→cooling→packaging→freezing
[0106] Process points:
[0107] (1) Water phase: including water, hydrophilic colloid: oil phase includes vegetable oil, emulsifier, butter.
[0108] (2) Emulsion preparation: raise the temperature o...
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