CREAM-AND-VEGETAL SPREADS PRODUCTION METHOD Russian patent published in 2014 - IPC A23D7/00 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil industry and may be used for cream-and-oil spreads manufacture. The method envisages mixing of water-soluble and fat-soluble components and carbohydrate nature prebiotics. Peanut, maize and linseed oils are mixed at a ratio of 11.01:5:10.01. As a result the ratio of omega-3:omega-6 fatty acids is equal to 1:3. The produced oil mixture is purified in a filtre and mixed with cream, Dimodan HP emulsifier, filtered defatted milk during 30 minutes at a temperature of 65°C. The produced emulsion mixture is delivered for three-stage crystallisation. At the first stage the emulsion mixture is treated at a temperature of 22°C during 40 sec. At the second stage the emulsion mixture is treated at a temperature of 11°C during 20 sec. At the third stage the emulsion mixture is treated at a temperature of 10°C during 200 sec. The ready crystallised spread is cooled to a temperature of +2°C during 36 hours.

EFFECT: invention allows to improve the ready product quality due to optimisation in terms of fatty acid content, selection of optimal ratio of omega-3 to omega-6 and to produce cream-and-vegetal spreads of the preset composition.

1 dwg, 1 tbl