The production method of ancient cream is to let milk stand for a period of time, which will produce a floating milk skin, the main component of which is fat. Then take out the milk skin and put it in the skin pocket, hang it up and pat it repeatedly, and the milk skin will gradually turn into cream. But this method takes a lot of time, and milk produces little cream. With the development of modern industrial technology, butter production is generally divided into milk separation (centrifugal separation), neutralization (neutralization of acidity), sterilization, inactivation, salt washing and pigment addition, squeezing and packaging. This greatly improves the yield and quality of cream and shortens the time for making cream. Birthday cake
Margarine: When butter is scarce, margarine appears as a substitute.
At the earliest, French scientists separated the soft fat in butter and mixed it with milk to get something similar to cream, and margarine developed from then on. At present, the processing quality of margarine has surpassed that of butter. Margarine in China market is mainly water-in-oil type. The main raw materials of margarine are oil (80%), water (14% ~ 17%), salt (0 ~ 3%), emulsifier (0.2% ~ 0.5%), milk component, synthetic pigment, essence and antioxidant. Oils and fats are mainly vegetable oil, animal oil, hydrogenated oil and ester exchange oil.
Three shortening: shortening is developed on the basis of margarine.
The difference between shortening and margarine is that it contains no water. Shortened oil originated in America. Due to the shortage of lard and the bumper harvest of cottonseed oil, cottonseed oil and butter are mixed together as a substitute for lard. This kind of oil is crisp, so it is called shortening. Later, the hardening technology of oil was introduced, and the shortening developed from the initial mixed type to the fully hydrogenated type. Compared with mixed oil, fully hydrogenated oil has better acid resistance, stable properties and good fusion, and can be made into products with any melting point, which is very suitable for baking food. At present, with the limitation of the use of hydrogenated oil, many oil plants have introduced transesterification oil and superhydrogenated oil, which are mixed with animal fat and vegetable oil in a certain proportion, with or without emulsifier, pigment, essence and antioxidant to prepare baking shortening on the market. This kind of shortening avoids the existence of trans fatty acids, which makes the oil itself more stable and better than the simple mixed oil (not easy to chromatography, crystallization and granulation, oxidative rancidity, crispness, fusion and plasticity are greatly improved), which well meets the requirements of baked goods.