| 摘要 |
FIELD: food products. ^ SUBSTANCE: method of butter manufacturing involves producing high-fat cream, its standartisation, following cooling and mechanical treatment to obtain butter. Oil-and-fat phospholipid product manufactured by quadruple mixing of preheated plant phospholipids with organic solvent is introduced into high fat cream prior to the standartisation. Before the third mixing 5-10% to the phospholipids weight solution of citric and succinic acids mixture in watery acetone taken in the amount of 1.0-2.5% to the phospholipids weight with the proportion of acids in the mixture equal to (1:1)-(3:1) is added to the solvent. Then phases are separated producing oil-and-fat phospholipid product and its following drying. Pumpkin-oil extract is introduced; the extract is manufactured by drying pumpkin press residues, simultaneous grinding and extracting by vegetable refined deodorised oil in thin spiral-rotating film 0.5-1.0 mm thick with pressure gradient 10-20 MPa, temperature 20-30°C and relation pumpkin press residues-vegetable refined deodorised oil equal to (40-60)-(60-40). The mix is separated producing the desired product. Weight fraction of oil-and-fat phospholipid product accounts for 1-3% to the high-fat cream weight and weight fraction of pumpkin-oil extract accounts for 1-3% to the high-fat cream weight. ^ EFFECT: improved structural-mechanical and consumer properties. ^ 1 tbl, 2 ex |
