MARGARINE 'GENEROUS SUMMER-CREAMY TASTE 72 ' AND PRODUCTION METHOD THEREOF

摘要

FIELD: food industry.;SUBSTANCE: invention relates to oil and fat industry, to production of fatty foods. Food fatty margarine product contains vegetable oil, hydrogenated fat, palm oil, emulsifier, culinary food salt, aromatizing agents, citric acid and natural colorant - carotene. Additionally it contains potassium sorbate, refined deodorized fat "M3-1", as flavoring agents butter and melted butter aromatizing agents are used, used dye is the natural 30 % carotene solution. Method for producing food fatty margarine product involves preparation of emulsion of water-and-milk and fat components, further supercooling, plasticization and crystallization. Before preparation of emulsion water-and-milk and fatty components are dosed by weighting each of the above components. Then, the emulsion is prepared. Water-and-milk components include 10 % solution of citric acid, water-soluble aromatizing agents, water-soluble preservative, purified and disinfected water, and the fatty components contains hydrogenated fat, hydrogenated fat, palm or palm kernel or coconut oil with temperature that is 5-10 °C higher than the melting point, emulsifier and concentrated oil solution of dye, dissolved in vegetable oil. Suspended water-and-milk and fat components are fed into the preparative mixing vessel. Then the prepared mixture is fed into supply tank, from which the emulsion with temperature of 38-43 °C is fed into manipulator, in which the cooling agent, which evaporates, is fed and the emulsion is cooled and crystallized. After establishing the emulsion temperature at the level of from 10 to 18 °C at the outlet of said manipulator the emulsion is fed to packing devices.;EFFECT: invention allows to expand functional capabilities, high organoleptic, physicochemical, microbiological and flavor properties ensuring increased shelf life of the obtained product.;3 cl, 7 tbl