| 摘要 |
FIELD: food, fat and oil industry. ^ SUBSTANCE: method for producing butter involves preparing highly fat cream that are normalized and cooled followed by treatment of to form butter. Before normalization butter-fat phospholipid product is added to highly fat cream prepared by four-fold mixing preliminary heated nutrient vegetable phospholipids with organic solvent. Solvent is added before the third mixing in the amount 5-10% to phospholipid mass in citric acid solution in hydrated acetone taken in the amount 1.0-2.5% to phospholipid mass. After separation of phases butter-fat phospholipid product is prepared that is dried. Then tomato-oily extract is added that is prepared by a single simultaneous milling and extraction of tomato husks with deodorized refined vegetable oil in the ratio tomato husks - deodorized vegetable oil = (40:60)-(60-40) in thin spirally rotating film with thickness 0.1-0.2 mm under pressure 150-200 kg/cm2 at temperature 40-60oC. Mixture is separated to obtain tomato-oily extract. The mass part of butter-fat phospholipid product is 0.5-2.5% to mass of highly fat cream. Then butter-fat phospholipid product and tomato-oily extract are added as an emulsion in pasteurized whole milk in the ratio butter-fat phospholipid product - tomato-oily extract - pasteurized whole milk = (1:1:1)-(1:5:5). Invention provides improving the butter consistence, enhancing its plasticity, capacity for smearing and complete elimination of defect "friability". ^ EFFECT: improved making method, prolonged storage time. ^ 1 tbl |
