The oil phase consists of 2% glycerol monostearate, 1% propylene glycol monoglyceride, 5% hydrogenated tallow with melting point of 50℃ and 92% soybean oil. The water phase consists of 5.6%, 10% fermented milk, 3% sucrose, 0. 1% coca bean gum and 2% salt. Mix 18% water phase into 82% oil phase, stir and emulsify, and quench and knead to obtain margarine.
The solid fat index of this margarine was 7.2~7.6 in the range of 5~25℃. When the temperature of margarine was adjusted to 20℃, 200 grams of liquid sugar was added to 200 grams of margarine, and it was stirred with a blender for 10 minute to make it aerated, so that the whipped cream was obtained.
Method 2
The oil phase consists of 3% glycerol monostearate, 5% hydrogenated soybean oil (melting point 50℃) and 92% corn oil, and the water phase consists of 18% water, 5% whole milk powder, 0.5% sucrose ester and 2% salt. Adding 25.5% water phase and 0. 1% lecithin to 74.4% oil phase, stirring and emulsifying, and quenching and kneading to make margarine.
In the range of 5~25℃, the solid fat content of oil phase is 7.2~7.8%. This margarine is stirred with air according to the method 1 and the result is the same.
Method 3
The oil phase consists of 10% coarse cream, 3% hydrogenated tallow (melting point 48℃), 83% corn oil, 2% glycerol monostearate and 2% propylene glycol monostearate. The water phase consists of 12%, 0.7% sucrose ester, 10% whole milk, 0. 1% coca bean gum, 0. 1% carboxymethyl cellulose and 2% salt.
Adding 24.9% water phase and 0. 1% lecithin to 75% oil phase, stirring and emulsifying, and quenching and kneading to obtain margarine. The solid fat content in margarine oil phase is 9.2~ 13% in the range of 5℃~25℃.
Common sense of cream
Many people like to eat cream, because it is fragrant and delicious; Many people refuse to eat cream because it is said to make people fat. But both love and hate seem to be unfounded, because people know little about cream and have a lot of misunderstandings. Therefore, it is necessary to know about cream carefully, so that you can love it or hate it fairly.
1, cream selection
Animal butter is a kind of oil that is "differentiated" from milk. The fat content is very high, which is not in line with the modern concept of healthy eating. Although it has the advantage of natural and fragrant taste, it is advisable to eat less to avoid getting fat or raising cholesterol.
2. Edible choice
No matter what kind of cream has the disadvantage of high fat and high heat, it is impossible to eat cream without getting fat in principle. If you can't resist the temptation of delicious cream, you can choose margarine to get addicted. This statement is completely wrong.
3. Which people should eat cream?
Children and adolescents, the elderly, professional people, menopausal women, people with chronic illness and physical weakness. Suitable for people and children who lack vitamin A; Dizziness, fatigue and tiredness occur. Skin, mucous membrane and nails are pale. People with high temperature, heavy physical labor and frequent sweating.
4. Vegetable cream is prohibited in infant food.
Vegetable butter is hydrogenated oil, also known as vegetable butter, which is widely used in bread, cheese, margarine and so on. However, hydrogenated oil can produce a large number of trans fatty acids, which increases the risk of cardiovascular disease.
At the regular meeting of the Ministry of Health, Deng Haihua, a spokesperson for the Ministry of Health, said that trans fatty acids are an old problem and the Ministry of Health has managed trans fatty acids. He said that in the "National Food Safety Standard Infant Formula Food", it is stipulated that hydrogenated oils and fats should not be used in infant food raw materials, and the highest content of trans fatty acids should be less than 3% of total fatty acids.