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Cream free of trans-fatty acid

A technology of trans fatty acid and cream, applied in the production/processing of edible oil/fat, edible oil/fat composition, etc., can solve the problems of increased blood cholesterol, easy thrombosis, and reduced memory, etc., to promote gastrointestinal function, Delicate taste and resistance-enhancing effect

Inactive Publication Date: 2016-10-12
ANHUI QIAOMEIZI FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Partially hydrogenated oil has the advantages of high temperature resistance, not easy to deteriorate, and long storage time. In bakery products, trans fatty acids account for about 30~37% of the total fatty acids, and the content is very high. The content of trans fatty acids in traditional margarine is 7.1~17.7% ( The highest can reach 31.9%), excessive intake of trans fatty acids can easily form blood clots, increase blood cholesterol, affect development, affect fertility, reduce memory, easily gain weight, and cause coronary heart disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A cream without trans fatty acid, made of the following raw materials in parts by weight: sunflower oil 17, walnut oil 10, eucommia seed oil 10, nutrition powder 8, soybean oligosaccharide 32, skimmed milk powder 23, bifidobacteria 0.6, purple potato starch 1.6, phosphatidylserine 0.6, soluble soybean polysaccharide 0.3, propolis 0.2, water 26.

[0024] Described nutrient powder, take the raw material of following weight ratio: carrot: mangosteen: pineapple: pitaya: mushroom: white fungus=17:12:10:6:6:5, wash, white fungus and mushroom are fully rehydrated, all raw materials Remove impurities, cut into 2~3cm, beat, pass through a 140-mesh sieve, immediately place at -70°C for 8 hours, take it out, put it at 3°C ​​for 9 hours, and place it at -18°C for 14 hours, take it out , thawed at 5°C for 7 hours, repeated freezing and thawing to make the fibers softer and finer, frozen at -68°C for 10 hours, and then freeze-dried at -55°C until there was no moisture to obtain nutri...

Embodiment 2

[0034] A cream without trans fatty acid, made of the following raw materials in parts by weight: sunflower oil 18, walnut oil 11, eucommia seed oil 11, nutrition powder 9, soybean oligosaccharides 33, skim milk powder 24, bifidobacteria 0.7, purple potato starch 1.7, phosphatidylserine 0.7, soluble soybean polysaccharide 0.3, propolis 0.2, water 27.

[0035]Described nutrient powder, take the raw material of following weight ratio: Carrot: Mangosteen: Pineapple: Pitaya: Mushroom: Tremella=18:13:11:7:6:5, wash, tremella and shiitake fully rehydrate, all raw materials Remove impurities, cut into 2~3cm, beat, pass through a 130-mesh sieve, immediately place at -69°C for 9 hours, take it out, put it at 3°C ​​to thaw for 8 hours, put it at -19°C for 13 hours, take it out , thawed at 4°C for 8 hours, repeated freezing and thawing to make the fibers softer and finer, then frozen at -69°C for 11 hours, and then freeze-dried at -55°C until there was no moisture to obtain nutritional po...

Embodiment 3

[0039] A cream without trans fatty acid, made of the following raw materials in parts by weight: sunflower oil 19, walnut oil 12, eucommia seed oil 12, nutrition powder 10, soybean oligosaccharide 34, skimmed milk powder 25, bifidobacteria 0.8, purple potato starch 1.8, phosphatidylserine 0.8, soluble soybean polysaccharide 0.4, propolis 0.3, water 28.

[0040] Described nutrient powder, take the raw material of following weight ratio: Carrot: Mangosteen: Pineapple: Pitaya: Mushroom: Tremella=18:13:11:7:7:6, wash, tremella and shiitake fully rehydrate, all raw materials Remove impurities, cut into 2~3cm, beat, pass through a 140-mesh sieve, immediately place at -68°C for 10 hours, take it out, put it at 4°C for 9 hours, and place it at -18°C for 14 hours, take it out , thawed at 5°C for 8 hours, repeated freezing and thawing to make the fibers softer and finer, then frozen at -68°C for 12 hours, and then freeze-dried at -54°C until there was no moisture to obtain nutritional p...

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Abstract

The invention discloses cream free of trans-fatty acid, which is prepared from the following raw materials: sunflower seed oil, walnut oil, eucommia seed oil, nutritional powder, soybean oligosaccharide, skimmed milk powder, lactobacillus bulgaricus, purple potato starch, phosphatidyl serine, soluble soybean polysaccharide, propolis and water. The cream free of trans-fatty acid, provided by the invention, is scientific in proportioning, rich in nutrient and easy to absorb, contains unsaturated fatty acid, has the fat content of lower than 30% and the trans-fatty acid content of lower than 0.3%, and is capable of promoting gastrointestinal functions, expelling toxins and beautifying the face, preventing and treating cardiovascular and cerebrovascular diseases, nourishing the brain and developing intelligence, enhancing resistance, resisting oxidation, aging and tumors and keeping the body young; the nutritional powder contains dietary fiber and vitamins and is capable of promoting gastrointestinal functions, resisting oxidation and accelerating trans-fatty acid decomposition; the extraction time of the purple potato starch is shortened by 1 / 4, and the starch extraction rate is improved by 18%, so that the cost is saved; and the shelf life of the cream at normal temperature is 90 days, so that the production cost and storage cost are obviously reduced.

Description

technical field [0001] The invention mainly relates to the technical field of cream processing, in particular to a cream without trans-fatty acid. Background technique [0002] Cream is one of people's favorite foods, but cream with high fat content discourages many people. At present, the demand for low-fat butter in European, American and international markets continues to rise, and traditional butter is becoming less and less suitable for consumers in today's society for health, green and health care. On the basis of traditional margarine, through formula improvement and production process innovation, in line with the consumption psychology of consumers in today's society, with low fat and high nutrition as the entry point, a healthy low-fat cream is developed, which will have broad market prospects. [0003] Trans fatty acids, also known as trans fats, are known as "the time bomb on the table", and the main source is partially hydrogenated vegetable oil. Partially hydr...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/02
CPCA23D7/005A23D7/02
Inventor 赵东旭
Owner ANHUI QIAOMEIZI FOODS CO LTD
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