Vegetable butter varies according to its formula. There are different production processes, but they are usually the same:
1, water phase: mix sugar and stabilizer evenly, add water phase to completely dissolve the stabilizer, or add emulsifier (palladium catalyst) and raise the temperature to a certain temperature (65℃-80℃).
2. Oil phase: dissolve hydrogenated vegetable oil, add emulsifier (), stir and dissolve, and keep a certain temperature (65℃-80℃).
3. Mixing: emulsifying the water phase and the oil phase for a period of time.
4. Homogenization: pressure 5MPa-50mpa.
5. Cooling: it is required to quickly cool to 0℃~ 10℃.
6. Fill.
7. Don't move.
Extended data
The difference between vegetable cream and animal cream;
1, type: basically divided into animal cream and vegetable cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder.
2. Taste: In terms of taste, animal cream tastes better. Vegetable butter is the kind that we can usually buy in cake shops. The calorie is less than half of that of ordinary animal cream, the saturated fatty acid is less, and there is no cholesterol.
3. To make butter commonly used in West Point, you should still use block butter. For example, many people bought delicious boxes and used them in failure. They want to buy delicious chunks of butter.
References:
Baidu encyclopedia-plant cream