Butter capable of achieving industrial processing
A technology of ghee and butter, which is applied in the field of food raw materials, can solve the problems of insufficient output, high price, and unsatisfactory hygiene of ghee, and achieve the effect of excellent taste, rich nutrition, and bright yellow color
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[0023] Refined palm oil 34.5%-35.412%
[0024] Refined palm kernel oil 28.76%-30.148%
[0025] First-grade soybean oil 7.43%-8.36%
[0026] Enzymatic Butter 3.5%-4.2%
[0027] Yak butterfat 3.5%-4.2%
[0028] Purified water 14%-16%
[0029] Whey powder 0.25%-0.38%
[0030] Phospholipids 0.25%-0.3%
[0031] Glyceryl distearate 0.1%-0.2%
[0032] Polyoxyethylene sorbitan monostearate 0.4%-0.5%
[0033] Refined edible salt 0.01%-0.02%
[0034] Sodium dehydroacetate 0.01%-0.012%
[0035] Carotene 0.003%-0.004%
[0036] Butylated Hydroxyanisole 0.005%-0.01%
[0037] Dibutylhydroxytoluene 0.005%-0.01%.
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