Margarine has a history of more than one hundred years since it was invented. /kloc-In the late 20th century, during the Franco-Prussian War, due to the shortage of cream supply in Europe at that time, the French Charles Louis Napolé on Bonaparte offered a reward for recruitment and called for the manufacture of cream substitutes. French chemist Meggie. The cream oil made by Murris in 1869 was patented in France and Britain. Because the composition and appearance of this new product are very similar to cream, it is called "margarine", and it also has "margarine", which is the transliteration of English "Margaret".
Definition: margarine is a kind of plastic product with natural cream characteristics, which is made by adding water and other auxiliary materials to refined edible oil, emulsifying, quenching and kneading.
Classification: margarine can be divided into two categories according to its use.
1. Household margarine, with details as follows:
Hard margarine
Soft margarine
High linoleic acid margarine
Low calorie margarine
Flowing margarine
Cooking margarine
2. The margarine used in the food industry is subdivided as follows:
Margarine for bread
Layered margarine
Reverse margarine
Double emulsified margarine
Mixed margarine
1.2 (2) Short oil
/kloc-at the end of 0/9, short oil as a substitute for lard appeared in the United States. Butter is translated from the English word "Shorten", which means that when cookies are processed with this oil, the products can be crisp and fragile, which is called crispy. The biggest difference between shortening and margarine is that there is no water phase.
Definition: refers to refined animal and vegetable oils, hydrogenated oils or the mixture of the above oils, as well as solid oils made by quenching and kneading, or solid or hydrodynamic oils made without quenching and kneading.
Classification:
From the raw materials: plant shortening, animal shortening, animal and vegetable mixed shortening.
From the production method, it is divided into: fully hydrogenated shortening, mixed shortening and fat exchange shortening.
From the use of additives: emulsified shortening, non-emulsified shortening.
From the performance points: universal shortening, emulsified shortening, high stability shortening.
In terms of characteristics: plastic shortening, liquid shortening and powder shortening.
1.3 (third generation) cocoa butter
Natural cocoa butter is milky yellow or light yellow, with unique cocoa flavor and short plastic range. It is an oil with hardness (below 27℃) and rapid melting (above 27℃). Due to the limitation of geography and climate, the output of cocoa butter is far from meeting the demand of chocolate product development, which has contributed to the research, emergence and development of cocoa butter substitutes.
Cocoa butter substitute is an artificial stearin that can melt rapidly. Its composition and structure are completely different from natural cocoa butter, but its physical properties are close to natural cocoa butter.
Classification:
1. Laurel cocoa butter substitute
It is prepared by selective hydrogenation of separated coconut oil, palm kernel oil and other oils containing laurate as the main component.
2. Non-laurel cocoa butter substitutes
It is made from cottonseed oil, palm oil, soybean oil, rice bran oil and other vegetable oils containing 18 carbon and 16 carbon fatty acid esters through selective hydrogenation and fractionation.
2 production process
(1) production technology
1. Production technology of margarine
Oil phase+water phase → emulsification → quenching → kneading → margarine.
2. Production technology of shortening
Base oil → (emulsification) → quenching → kneading → shortening.
3. Production technology of cocoa butter substitute
Hydrogenated base oil → quenching → kneading → substituting cocoa butter.
(2) Main equipment
Emulsifier tank (margarine, shortening), high-pressure pump, quenching machine, kneader, back pressure valve, residual pipe (shortening)
3 attributes and composition
(1) Composition of petroleum
The main components of animal and vegetable oils are triglycerides (referred to as triglycerides) composed of various fatty acids and glycerol. The main component of triglycerides is fatty acids. Because of the variety of fatty acids, it reacts with glycerol to form various triglycerides and forms different kinds of oils. The reaction formula of glycerol and fatty acid is as follows:
H2 coh HCO ocr 1 H2 coocr 1
|∣ | ∣
HCOH + HCOOCR2 → HCOOCR2 + 3H2O
| | ∣
H2COH HCOOCR3 H2COOCR3
Glycerol fatty acid triglyceride water
(2) Physical properties of oils and fats
1. melting point and boiling point
Natural oil is a complex mixture. They have no fixed melting point and freezing point, but only a certain temperature range.
2. Refractive index
Refractive index is an important characteristic value of oil, which is of great significance to the identification and analysis of oil types and the inspection of products.
3. Homogeneous polycrystalline phenomenon
Homogeneous polycrystalline phenomenon refers to the phenomenon that oil can form multiple crystal forms in solid state.
Triglycerides of higher fatty acids generally have 3-4 crystal forms, which can be divided into α-type, β'-type, intermediate-type and β-type according to the melting point from low to high. α -type crystal is a small transparent and fragile plate about 5 microns; β ′ type is a small needle-like body below 65438 0 micron; The proportion of intermediate type is slightly coarse, about 3-5 microns; The β -type crystal is the coarsest, about 25-30 microns.
When the oil cools rapidly, an amorphous glass body is first formed, which is very unstable and can be transformed into α-type, β'-type or β-type crystals by slow heating. Among the four crystal forms, α is the most unstable and β is the most stable.
The crystalline form of oil is closely related to its quality. Margarine and shortening form different crystal forms, and the air inhaled during plasticization is completely different. β ′ type is the most ideal crystal form.
4 Nature and storage
(1) emulsifier
As we all know, oil and water are immiscible, and our margarine is produced with oil and water as the main raw materials. The good combination of the two is caused by the emulsification of emulsifier. Commonly used emulsifiers are as follows:
1. monoglyceride
Monoglyceride is the most widely used emulsifier at present, which is prepared by the reaction of glycerol and oil. The product is powder, granule or paste, which can be divided into distilled monoglyceride (purity 40-50%) and non-distilled monoglyceride (purity above 90%) according to purity. Insoluble in water, soluble in oil (above 80℃). Pay attention to sealing when storing.
2. lecithin
Lecithin was originally taken from egg yolk, but because of its high cost and perishable, soybean lecithin was used instead of lecithin in production. Soybean phospholipids are by-products of soybean degumming, and the main components are lecithin, cephalin and inositol phospholipids. After refining, it is a translucent viscous liquid, which quickly turns yellow in air or light and gradually turns opaque brown. Insoluble in water, with good oil solubility and emulsification, it is a good natural emulsifier. Lecithin added to margarine or shortening can enhance stability, increase food flavor and prevent oil splashing during cooking. Storage should be sealed from light.
3. sucrose esters
Sucrose ester is an efficient and safe surfactant, which is prepared by the reaction of sucrose and fatty acids. Soluble in water, insoluble in oil, stable at 120℃ and decomposed above 145℃. Sucrose esters and monoglycerides can be used as emulsifiers of margarine and have anti-aging effects on bread and cakes.
4. Span (Span/sorbitan fatty acid ester)
Sorbitol fatty acid ester is a substance made by the reaction of sorbitol and fatty acid. SPAN60 and SPAN65 are commonly used in our company. SPAN60 has a melting point of 52-54℃ and an acid value of 5- 10, while SPAN65 has a melting point of 55-57℃ and 12- 15, respectively, with iodine values less than 2. White or yellowish white, good thermal stability, insoluble in water, soluble in oil when heated. The most important feature is that it can stabilize the structure of oil, and the quenched oil can be stabilized in β' crystal structure.
(2) Antioxidants
Oxidation is an important factor leading to the quality deterioration of margarine and shortening. To prevent oxidation, besides considering the selection of raw materials, processing methods, packaging and storage conditions, some antioxidants with high safety and remarkable effect can be added. The function of antioxidants is related to the type of oil, refining degree, FFA content, copper and iron ions, moisture, light, contact with air and temperature. Our common antioxidants are as follows:
1.BHA (butyl hydroxyanisole)
White or yellowish waxy crystalline powder, with special phenol smell and pungent smell, has a melting point of 57-65℃, is insoluble in water, has a solubility of 30-40% in oil at 25℃, has good thermal stability, is not easy to be destroyed under weak alkali, can be used for baking food, and has strong antibacterial ability. BHA mixed with other antioxidants, or mixed with synergist citric acid, has better antioxidant effect. The maximum dosage of grease is 0.2g/Kg, and the maximum dosage of margarine is 0. 1g/Kg.
2. Butylated hydroxytoluene
White crystal or powder, tasteless and odorless, melting point 69.5-70.5℃, boiling point 265℃, insoluble in water, soluble in soybean oil 30% at 25℃, cottonseed oil 20%, lard 40% at 40℃, good thermal stability, sublimation, no BHA odor, low price, high toxicity relative to BHA and strong antioxidant capacity.
3. tert-butyl hydroquinone
A new antioxidant, its antioxidant effect is better than BHA and BHT, and its biggest feature is that it does not change color in the presence of iron ions. When TBHQ is added to oil, it will not produce peculiar smell or odor, and its oil solubility is good. Its melting point is 126.5- 128.5℃. It can be used alone or mixed with BHT and BHA, and the maximum addition in oil is 0.02%.
(3) Synergist-citric acid
When two or more antioxidants are mixed or used together with synergist, the effect is often more obvious than using one alone, which is called synergistic effect. When phenolic antioxidants are used in vegetable oil, if citric acid is added at the same time, its antioxidant effect will be significantly improved. It is generally believed that citric acid can form chelates with trace metal ions (Cu2+, Fe3+) that promote oxidation reaction, thus passivating the metal ions that promote oxidation. The dosage of synergist is generally 1/4- 1/2 of phenolic antioxidant.
(4) preservative
The moisture in margarine, especially some substances in water phase (such as whey powder), is particularly easy to cause the reproduction and growth of microorganisms. Preservatives are substances that kill microorganisms or inhibit their reproduction.
salt
Salt is not only a flavoring agent, but also an excellent preservative, so salt storage should pay attention to prevent pollution and moisture.
2. Potassium sorbate
Colorless or white scaly crystal or powder, odorless or slightly odorless, unstable in air, capable of being oxidized and colored, highly hygroscopic, soluble in water, and having inhibitory effect on molds, yeasts and aerobic bacteria, is an acidic preservative and should be used below PH 5-6. Pay attention to moistureproof and sealing during storage.
(5) Pigment
1 .β- carotene
β -carotene is an ideal natural pigment with low price, rich nutrition and stable color tone. Purple to dark red crystalline powder, slightly odorous, insoluble in water and glycerol, insoluble in ethanol and acetone, and its solubility in vegetable oil is 0.05-0. 10% at 240℃. β -carotene is unstable to light and oxygen, and will become lighter when it meets heavy metal ions (such as Fe3+). Store in a cool place, pay attention to shading and sealing.
2. Crimson
Red or crimson powder, odorless, red in water, insoluble in oil, good in light resistance and acid resistance, poor in heat resistance, reduction resistance and antibacterial property, and brown in alkali. Strong hygroscopicity, should be stored in a dry and cool place, long-term preservation, should pay attention to sealing, moisture-proof, anti-deterioration
3. lemon yellow
Orange powder, odorless, yellow in 0. 1% aqueous solution, insoluble in oil, good in heat resistance, acid resistance and salt resistance, poor in oxygen resistance and alkali resistance, and turns red when it meets alkali. Storage precautions are the same as carmine.
(6) Flavor additives
1. Essence
Edible flavors are prepared from various high-safety spices and diluents, which are divided into two categories: oil-soluble and water-soluble. Most of them exist in clear and transparent liquid, but oil-soluble essence with refined vegetable oil as diluent will condense at low temperature. All flavors are volatile, so they should be stored in a cool place (10-30℃ is appropriate), and protected from sun, moisture and fire. After the essence is unsealed, don't store it any more. It's best to use it up as much as possible. When using heat-sensitive materials, pay attention to the input time to make it evenly distributed in the material.
2. salt
As mentioned above, salt is both a preservative and a flavor regulator. It not only has antiseptic effect, but also makes the cream salty. In winter, the melting point of raw oil is low, and the amount of salt added is small; In summer, the melting point of raw oil is higher and the amount of salt added is more. Pay attention to moisture protection when storing salt.
3. whey powder
Whey powder is added to margarine to enhance its flavor. The main component of whey powder is protein, which is changeable and irreversible under certain conditions, so special attention should be paid to it in storage and use. The specific influencing factors are as follows:
(1) Chemical factors: acid, alkali, organic solvent, heavy metal salt, surfactant, etc.
(2) Physical factors: heating (high temperature), ultraviolet rays, ultrasonic waves, intense stirring, vibration, extrusion and various rays.
4. Milk fat
Cream is a kind of natural cream, which is added to increase the nutrition and flavor of margarine. Store in a cool and dry place at low temperature.
(7) defoamer-emulsified silicone oil
In the production of food frying, sometimes a lot of foam is produced. If not defoamed in time, oil or foam will overflow from the container, which will hinder the operation and even cause production accidents. Emulsified silicone oil was added to the "KFC" frying oil produced by our company, and its defoaming effect was utilized.
Emulsified silicone oil is a milky white oily liquid, its viscosity is not affected by temperature, it is nonflammable, it does not volatilize in the air, its properties are stable, it is nontoxic and tasteless, and it is easily soluble in water.
5 Quality and testing
Physical and chemical indexes of (1) base oil
1. color
2. Acid value: refers to the number of milligrams of potassium hydroxide required to neutralize free fatty acids contained in 1 g oil. It is an important index to measure the deterioration degree of oil products.
3. Iodine value: refers to the amount of iodine that can be absorbed by oil, usually expressed by 100 grams of iodine absorbed by oil. It is an important index to measure the degree of oil unsaturation and a unique physical and chemical value of oil.
4. Peroxide value: a quantitative measurement of the amount of peroxide generated by oil oxidation. It is often used to determine the initial rancidity and oxidation degree of oil.
5.AOM value: it is an index to measure the oxidation stability of oil, and its determination method is called active oxygen method.
6. Solid fat index (SFC): the measurement and expression method of solid fat content in plastic fat.
(2) Characteristics of special oils and fats
1. Brittleness: The property of making food brittle.
2. Plasticity: refers to the property that can change shape under the action of external force. It is the basic characteristic of margarine/shortening, and the solid fat index (SFC) is an index to reflect this performance.
3. Consistency: refers to the hardness of plastic grease. Consistency is the opposite of plasticity, with large consistency and small plasticity, and the plasticity of oil can be roughly measured by consistency. Consistency length is measured by penetration.
4. Creamy: margarine or shortening is whipped at high speed in the air, and tiny bubbles in the air will be sucked in. This gas-containing property of oil is casein.
5. Emulsifiability: the property that oil and water can be mixed evenly.
6. Water holding capacity: Like inhaling air, plastic grease has the ability to absorb and hold water.
Curing and storage
The margarine after rapid cooling and kneading is semi-fluid, and the crystallinity does not reach the ideal state. The packaged finished product should be stored in a warehouse below the melting point 10℃ for 2-5 days to further complete crystallization. This work is called ripening or ripening, and the quality of its completion has a direct impact on the quality of products.
6 application
1. Baking industry, such as biscuits, bread and cakes.
2. Cold drink industry
3. Candy industry
4. Chocolate industry
5. Expanded food industry
6. Frying industry
7. Frozen food industry
8. Dairy processing industry
9. Condiment industry
10. Other industries
7 extraction method
Alkali extraction
Enzymatic extraction
Physical extraction
Supercritical extraction of carbon dioxide solvent
Atmospheric solvent extraction
Subcritical fluid extraction technology