Margarine is called Margarine abroad, and this name is transformed from the Greek word "pearl", which is named according to the pearl-like luster of the oil flowing in the process of making margarine. There are differences in the definition and standard of margarine, the regulations on the maximum water content of margarine in different countries, and the degree of mixing butter with other fats.
The appearance of margarine is bright light yellow, the plastic solid texture is uniform and delicate, the flavor is good, there is no mildew and impurities, the fat content is above 75% ~ 80%, the water content is16% ~ 20%, the salt content is less than 3%, and a small amount of additives such as emulsifier, vitamins and lactic acid can be contained.
Margarine can be divided into hard, soft, liquid and powder according to its shape. According to its use, it can be divided into two types: household use and food industry use. The former is used for sharing meals, spreading bread, cooking and making ice cream. The latter is divided into bread and cakes, pastry making and pie making. The main difference is that the formula, the raw oil used and the requirements for modification are different.
Sources and preparation methods of margarine;
The earliest margarine was invented by French chemist Mege-Mouries during the Franco-Prussian War, and Napoleon III was awarded the Invention Award of Cream Substitute in 1870. Later, margarine appeared in other countries, especially in Europe and America. In 1950s, Japan's margarine industry also achieved rapid development, with the annual output of margarine products reaching about 250,000 tons, and the trend of diversification and specialization of its product varieties is very obvious.
Margarine started late in China, and Danish equipment was introduced for the first time in 1984. The output in that year was only 772 tons, and most of it was used in food industry. With the entry of foreign-funded enterprises, the output of margarine in China has achieved rapid growth. During the two years of 1996/ 1997, the annual output of margarine was only about 30,000 tons, but compared with foreign countries, there is still a big gap.
The preparation method of margarine is as follows: firstly, liquid grease and solid grease (hydrogenated grease) are sent into a blending tank, and then salt, sugar, flavoring, food coloring, milk powder, emulsifier, preservative and water are blended into an aqueous solution. Adding while stirring, so that the aqueous solution and the oil form emulsion. Then quickly cooling and kneading by a chilling machine, and then packaging into a finished product.