New margarine and producing method therefor
A technology of margarine and production method, applied in the production/processing of edible oil/fat, edible oil/fat containing fatty acid ester, etc.
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Embodiment 1
[0023] Inulin and lecithin form a composite gel with a mass ratio of 1:1, and the added amount of the composite gel is 4%.
[0024] Add 2g of inulin to 32g of water, stir at 80°C until completely dissolved to obtain a water phase; add 2g of lecithin to 64g of refined soybean oil, stir at 90°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature at 5 degrees Celsius for 12 hours to obtain margarine.
Embodiment 2
[0026] The mass ratio of inulin and lecithin is 1:2 to form a composite gel, and the addition amount of the composite gel is 6%.
[0027] Add 2g of inulin to 16g of water and stir at 80°C until completely dissolved to obtain a water phase; add 4g of lecithin to 78g of refined rapeseed oil and stir at 100°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature of 15 degrees Celsius for 30 hours to obtain margarine.
Embodiment 3
[0029] The mass ratio of inulin and lecithin is 3:1 to form a composite gel, and the addition amount of the composite gel is 12%.
[0030] Add 9g of inulin to 40g of water and stir at 70°C until completely dissolved to obtain a water phase; add 3g of lecithin to 48g of refined sunflower oil and stir at 110°C until completely dissolved to obtain an oil phase. Stir and mix the water phase and the oil phase, and store at a constant temperature at 10 degrees Celsius for 20 hours to obtain margarine.
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