| 摘要 |
A method for preparing a margarine having a fat content of a least 50% or preferably about 60% and having a high content of butter fat without admixing butter oil, whereby cream having a fat content of about 40% is cooled to a temperature of between +5 and + 15 DEG C and is stored at said temperature for a period of between 6 and 24 hours, whereafter the cream is subjected to a pressure of such strength that the cream emulsion is broken. The broken emulsion is heated to a temperature above the melting point of the butter fat and is mixed with margarine conventional ingredients and with cured and/or uncured oils and/or fats in such amount that the total fat content of the margarine to be prepared is 50-70% or preferably about 60%, whereby the amount of butter fat from the cream is between 42 and 100% of the total fat content of the margarine. The mixture is emulsified while maintaining the raised temperature by a vigorous mechanical working, for instance stirring, whereby a water-in-oil emulsion is formed. The emulsion is pasteurized and is thereafter cooled and worked in a margarine and is packed for distribution or storing. |
