Method 1 The skim milk was heated to 85° C., sterilized for 10 minutes, cooled to 25° C., and lactic acid bacteria were added to the sterilized skim milk. The amount was 2% of the skim milk, and the culture was incubated at 25° C. for 18 hours. The resulting floes were crushed and separated by a centrifuge. The prepared paste had a moisture content of 77.8% and a protein of 19%. The suspension of three generations of 1.28 kg of sodium phosphate, 1.28 kg of sodium citrate, 1 kg of lactose, and 1.41 kg of salt was added to 8.04 kg of water. The suspension was added to 42.1 kg of floc, heated to about 60°C with stirring to dissolve the floe and prepare an aqueous phase. The pH of the aqueous phase at this time was 5.9 and the protein concentration was 14.5%.
Another salt-free butter (83% milk fat) 28.9 kg, 16 kg of refined corn germ oil and 30% of suspended β-carotene 0.4 ml, while stirring vigorously with a homogenizer 78 °C to heat the melted oil phase, The 70°C heated aqueous phase was gradually added to prepare a water-in-oil emulsion. The emulsion was stirred vigorously with a homomixer and heated at 85°C for 10 minutes to sterilize and cool to 65°C. It is then cooled to 10-15[deg.] C. with a closed chiller and kneaded simultaneously to a stable water-in-oil low fat margarine.
The product is very smooth and has a good flavor. -15°C freezing, no deterioration of the tissue after thawing. The product contains 40% fat, 8% protein, 3.7% ash, 2.2% carbohydrate, and 46.1% moisture.
Method 2 The skim milk powder was dissolved in water, the solid content was adjusted to 8.5%, and the floe was prepared in the same manner as in Method 1. The floe contains 80.8% of water and 15.8% of protein.
Three generations of 1.28 kg of sodium phosphate, 1.28 kg of sodium citrate, and 1.2 kg of salt are suspended in 55.4 kg of water. The suspension is mixed with 50.6 kg of floc, and the floc is dissolved by heating at 60°C to prepare an aqueous phase. At this point, the pH of the aqueous phase was 6.0 and the protein concentration was 13.5%.
Separately, 0.4 ml of β-carotene suspended in vegetable oil is mixed with 15.5 kg of melted butter, 6 kg of partially hydrogenated soybean oil, 18 kg of refined soybean oil, 0.5 kg of monoglyceride and 30% concentration, and melted by heating at 70° C. Into the oil phase. Stable water-in-oil type low fat margarine was produced in the same manner as in Method 1.
The resulting product has a very smooth texture and good flavour. -15 °C frozen for 3 months, thawed tissue, no deterioration of flavor. Products containing fat 40.1%, protein 8.0%, salt 1.2%, moisture 46.1%.
In addition, 27 kilograms of melted butter will be used to refine 18 kilograms of corn oil. The glycerol-acid ester (distilled monoglyceride, iodine number 50) 0.5 kg and 30% suspended β-carotene 0.4 ml were mixed and heated at 78°C to prepare an oil phase. Together with the above aqueous phase, a stable water-in-oil type low-fat margarine was produced in the same manner as in the method 1.
The resulting product has a very smooth texture and a good taste. And frozen at -15°C, the tissue is still not degraded after thawing. The product contains fat 47.1%, protein 7.5%, ash 3%, carbohydrate 2.3%, moisture 40.1%.
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