Processing method of margarine

Abstract

The invention discloses a processing method of margarine, and is direct at improving parameters in refining process of tea oil, optimizing the remain quantity of anti-oxidizing components in the tea oil and getting rid of dependency on conventional synthetic anti-oxidants, thereby improving smear-ability, stability and mouth feel of the margarine and improving food safety.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a method for processing margarine. Background technique [0002] The different proportions between the oil phase and the water phase are important factors affecting the taste, shelf life, spreadability and cost of the product. The larger the proportion of the oil phase, the more greasy the mouthfeel of the product. If butter does not contain water, its taste is the most greasy, while commercially available margarine contains 13-16% water, which is moderately greasy, but its spreadability and refreshing degree are greatly enhanced, and the cost of the product will also be reduced. The water content of margarine products is closely related to the growth environment of microorganisms. If the water content is high, the microorganisms are more likely to multiply, thereby shortening the shelf life of the product; otherwise, the shelf life of the product will be increased. The degr...

AI Technical Summary

Problems solved by technology

The degree of water dispersion will affect the quality and taste of margarine products: if the diameter of the water phase droplets in margarine is too small, the margarine product will become greasy and the oily feeling is too heavy; while the water phase droplets in margarine If the diameter is too large, although it will make the product taste fresh, it is also easier for microorganisms to multiply, making the product easy to spoil

[0003] Commercially available margarine is generally prepared from hydrogenated vegetable oil, which contains a lot of trans fatty acids, and long-term consumption is very harmful to health

At present, research at home and abroad mostly uses the method of transesterification to prepare zero-trans fatty acid margarine, but the method of transesterification is a reversible reaction, the reaction process is slow, and it is accompanied by many side reactions, making it difficult to maintain product properties in large-scale industrial production Uniform and stable