CN104472732A - Anhydrous butter - Google Patents

Abstract

The invention relates to the field of food raw materials, and particularly relates to anhydrous butter, which is prepared from the following components in percentage by weight: 50%-58.8% of refined palm oil, 10%-14.644% of edible refined beef tallow, 8%-10% of hydrogenated coconut oil, 5%-8% of natural cream, 7%-9.98% of first-grade soybean oil, 0.3%-0.4% of propylene ester of fatty acids, 0.3%-0.4% of unsaturated fatty acid monoglyceride, 0.2%-0.3% of polyglycerol fatty acid ester, 0.3%-0.4% of phospholipid, 0.01%-0.02% of tert-butylhydroquinone, 0.01%-0.02% of vitamin E, 0.006-0.008% of carotene, and 0.35%-0.05% of edible essence.

Description

A kind of anhydrous butter

Technical field

The present invention relates to raw-food material field, particularly relate to a kind of anhydrous butter.

Background technology

Anhydrous butter, with refining animal and plant grease for raw material, forms through special process processing and refining.Tissue is fine and smooth sparkling and crystal-clear, and in natural yellow, the strong nature of milk, fragrance retention is good, moisture-free, salt, stay in grade, has good plasticity, amalgamation, stability, emulsibility, dismissing property, shortening property, resistance to baking and operability.There is the crisp Flavor of natural animal grease, resistance to baking, lasting is lasting, is the best substitute of natural butter oil, can be widely used in the goods such as high-grade cake, bread, cake, cookie, biscuit, ice cream, candy, sandwich biscuits, moon cake wrapper, lotus-seed paste, fillings.

Summary of the invention

The object of the present invention is to provide a kind of anhydrous butter.

The technical solution used in the present invention is: a kind of anhydrous butter, and it is made up of the raw material of following component:

Refined palm oil 50%-58.8%

Edible refining butter 10%-14.644%

Hydrogenated coconut oil 8%-10%

Natural cream 5%-8%

One-level soybean oil 7%-9.98%

Methyl glycol fatty acid ester 0.3%-0.4%

Unrighted acid monoglyceride 0.3%-0.4%

Polyglyceryl fatty acid ester 0.2%-0.3%

Phosphatidase 0 .3%-0.4%

Ditert-butylhydro quinone 0.01%-0.02%

Vitamin E 0.01%-0.02%

Carrotene 0.006%-0.008%

Flavoring essence 0.35%-0.05%.

Detailed description of the invention

Embodiment 1:

Refined palm oil 50%

Edible refining butter 10%

Hydrogenated coconut oil 8%

Natural cream 5%

One-level soybean oil 7%

Methyl glycol fatty acid ester 0.3%

Unrighted acid monoglyceride 0.3%

Polyglyceryl fatty acid ester 0.2%

Phosphatidase 0 .3%

Ditert-butylhydro quinone 0.01%

Vitamin E 0.01%

Carrotene 0.006%

Flavoring essence 0.35%

Embodiment 2:

Refined palm oil 58.8%

Edible refining butter 14.644%

Hydrogenated coconut oil 10%

Natural cream 8%

One-level soybean oil 9.98%

Methyl glycol fatty acid ester 0.4%

Unrighted acid monoglyceride 0.4%

Polyglyceryl fatty acid ester 0.3%

Phosphatidase 0 .4%

Ditert-butylhydro quinone 0.02%

Vitamin E 0.02%

Carrotene 0.008%

Flavoring essence 0.05%

Embodiment 3:

Refined palm oil 55%

Edible refining butter 13%

Hydrogenated coconut oil 9%

Natural cream 7%

One-level soybean oil 8%

Methyl glycol fatty acid ester 0.35%

Unrighted acid monoglyceride 0.35%

Polyglyceryl fatty acid ester 0.25%

Phosphatidase 0 .35%

Ditert-butylhydro quinone 0.015%

Vitamin E 0.015%

Carrotene 0.007%

Flavoring essence 0.4%.

Claims (1)

1. an anhydrous butter, is characterized in that, it is made up of the raw material of following component:

Refined palm oil 50%-58.8%

Edible refining butter 10%-14.644%

Hydrogenated coconut oil 8%-10%

Natural cream 5%-8%

One-level soybean oil 7%-9.98%

Methyl glycol fatty acid ester 0.3%-0.4%

Unrighted acid monoglyceride 0.3%-0.4%

Polyglyceryl fatty acid ester 0.2%-0.3%

Phosphatidase 0 .3%-0.4%

Ditert-butylhydro quinone 0.01%-0.02%

Vitamin E 0.01%-0.02%

Carrotene 0.006%-0.008%

Flavoring essence 0.35%-0.05%.