butter
Xinlang catering
history
Butter was introduced to the dining table by herders 3000 years ago. In ancient Rome and ancient Greece, like milk, it was also the food of barbarians, and only Gauls and Germans ate it.
This situation lasted until the Renaissance, and people in northern and western Europe gradually regarded it as aristocratic food. In Renaissance France, butter was also used for beauty. Since the18th century, butter dishes have gradually appeared on the dining table, almost becoming a symbol of the rich showing off their wealth. /kloc-in the 0 th and 9 th centuries, butter began to flow into the homes of ordinary people. This is mainly due to the invention of 1879 centrifugal separation technology, which makes mass production possible. With the emergence of refrigeration technology in the process of railway construction and transportation, butter was transported to most parts of France to replace some traditional animal oil and vegetable oil cooking dishes.
/kloc-At the end of 0/9, fake merchants mixed butter and vegetable butter to sell. 1924, France issued a decree, which strictly stipulated the name and composition of butter.
Nowadays, butter has become an indispensable ingredient in advanced cooking and daily cooking. In some cake making, double quotation marks made of pure butter on the packaging have become synonymous with quality.
Nutrition of butter
According to French regulations, the fat content of butter is 82%, 2% is mineral salt, and the rest is water. If the lipid content is higher or lower than this percentage, it must be indicated on the package.
Butter is rich in vitamins A and D, as well as iron and B- carotene. There are also essential fatty acids, of which 64% are saturated fatty acids and 36% are unsaturated fatty acids. Butter also contains a certain amount of cholesterol, which is the most controversial issue among nutritionists in recent years. Is it reasonable to blame cholesterol for many cardiovascular diseases? French nutritionists therefore put forward evidence to refute. Everything has two sides. But as long as you control your food intake, you should be able to reach the standard of healthy eating.
Types and consumption of butter
Butter can be divided into raw butter (made directly from raw milk), superfine butter (only uncooked milk or pasteurized cream) and fine butter (partially frozen milk). In taste, it can also be divided into original flavor, semi-salt and salted butter. Like butter, the only one in France that has been certified by the origin supervision system is butter from ISGNY.
The French spread butter directly on the bread when they eat breakfast. Or for mixing some sauces or cooking dishes. It is regarded as an important raw material for traditional cooking in France. Since16th century, blue ribbon chefs have always regarded high-quality butter as a partner of high-quality cooking. (Information provided by the French Food Association)
Nutritional value of margarine
Margarine (also known as margarine) is usually pale yellow or white in appearance, and it is a hard cube wrapped in aluminum foil or oil paper.
Its main feature is that its main raw material is vegetable oil, so it contains a lot of polyunsaturated fatty acids (PUFA) such as linseed oil.
At present, vegetable oil is mostly used instead of animal oil with high cholesterol. For example, the raw materials used in Japan are soybean oil 58. 1%, palm oil 18.4%, corn oil1/0.5%, cottonseed oil 6.0%, rapeseed oil 0.7% and safflower oil 2.2%.
Europe, such as France, mainly used butter at first, and later used whale hardened oil, coconut oil, rapeseed oil and peanut oil. In the late 1950s, a mixture of cottonseed oil, coconut oil and palm oil was used, but in recent years, sunflower oil and soybean oil were mostly used.
At first, cottonseed oil and lard were used in the United States, but now soybean oil, cottonseed oil, cottonseed oil, corn oil, sunflower oil and safflower oil are used.
In addition, some additives are added, such as milk and dairy products to improve their flavor, prevent oxidation and reduce the effectiveness of vitamin A, and sometimes colorants such as β-carotene, emulsifiers and antioxidants such as BHA and BHT are added.
Vitamin A fortified margarine is 4500 international units (IU) per kloc-0/00g, while the actual addition of 6000-7000 IU requires 2000IU per person per day, so margarine is a supplementary food of vitamin A. ..
The nutrition of margarine mainly has several points: first, the source of heating; Secondly, it contains a lot of unsaturated fatty acids, which can prevent arteriosclerosis.
According to the statistics of 1979, the daily intake of fat and calories for 1- 19 years old accounts for 25.30%, 20-25% for 20 years old, and the daily intake of fat per capita is 52.4g (accounting for 22.6% of the total intake). Among the calories per 100g, margarine is 729 kcal, and rice is 146 kcal, which is five times that of rice, and it is rich in vitamin A, so it is beneficial for young people to eat more margarine. Secondly, margarine can prevent arteriosclerosis. The main causes of arteriosclerosis are as follows, as shown in the figure:
Foods rich in saturated fatty acids
Thyroid hormone hypothyroidism
Cerebral hemorrhage → elevated serum cholesterol → arteriosclerosis → myocardial infarction.
Kidney disease
Liver disease =
smoke
tense；nervous
diabetes
fat
hypertension
Margarine mainly contains unsaturated fatty acids (linolenic acid), which can reduce the concentration of serum cholesterol, thus preventing arteriosclerosis. As raw materials of margarine, the content of linseed oil is 75%, sunflower oil is 42-65%, corn oil is about 55%, cottonseed oil and soybean oil are about 50%, and rice bran oil is 35%. The content of corn oil and rice bran oil in linseed oil is equivalent to * * *, which can reduce cholesterol. The ratio of rice bran oil to safflower oil is adjusted to 7∶3.
Margarine is composed of plants, so its cholesterol content is only a few milligrams per100g of margarine (palm oil cholesterol is only 3-4%). On the one hand, a large amount of phytosterol (i.e. phytosterol) can prevent the absorption of cholesterol, while soybean sterol can prevent the rise of serum cholesterol.
Polyvalent unsaturated fatty acid (PUFA) margarine contains 63% linoleic acid, which is effective in treating hyperlipidemia.
The world medical authority thinks that the ratio of dietary fat to coronary heart disease and multivalent unsaturated fatty acid to saturated fatty acid (P/S) is more appropriate than 1 or 1, while the United States thinks that 1.0 is appropriate.
Flaxseed dienoic acid plays an important role in essential fatty acids or polyvalent unsaturated fatty acids, but if it is taken in excess, it will lead to brain softening and hemolysis, so polyvalent unsaturated fatty acids are easily oxidized in the body and produce lipid peroxides. Therefore, I hope to take vitamin E at the same time and add vitamin E to Japanese high-grade polyunsaturated fatty acid margarine. Vitamin E can prevent the accumulation of lipid peroxides, and the aging effect of human body, that is, it can make people younger and make blood circulation good.
In the United States, West Germany, France, Britain and other countries, there are more oils and fats consumed every day, and the calories consumed by oils and fats exceed 40% of the total calories. At the same time, due to the intake of animal fat, there is more cholesterol. As a result, the number of people suffering from heart disease has also increased. Therefore, the oil content of margarine in America 1965 is 40%, the proportion of vegetable oil in 1975 is 60%, and the low-calorie margarine mainly made of vegetable oil sold in West Germany 1974 is 39.4 1%, and the milk fat is below 1%.
Sweden, Denmark, the Netherlands and Britain also sell low-calorie butter on the market. According to the regulations of low-fat margarine put forward by the United Nations Committee for the Standardization of Food Contracts, the fat content is 39-4 1%, the milk fat content is below 1%, and the water content is above 50%. .....
What's the difference between cream and butter?
Dairy products in daily life are not only milk and cheese, but also butter and cream. Many people don't know their relationship and nutritional differences.
Butter and butter are made from whole milk. Cream, also known as thin cream, is separated from whole milk. In the process of separation, due to the different proportion of fat in milk, light fat balls will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between whole milk and butter. Usually it can be added to coffee and tea, and can also be used to make desserts and sweets.
Many people think that the cake room is made of butter, but it is wrong. This "whipped cream" has nothing to do with cream at all. Its main ingredient is plant creamer, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein ingredients and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", which is harmful to the heart when eaten in large quantities. This has reached an international consensus, so try to eat as little as possible.
Stir the milk or thin cream vigorously, so that the protein membrane of the milk fat globules is broken and the milk fat flows out of the globules. After losing protein's protection, the fat and water separated, floated slowly, gathered together, and turned pale yellow. At this time, separating the upper fat, adding salt and squeezing out the water will become the daily edible butter, also called "butter".
Fat-soluble nutrients in milk exist in milk fat, including vitamin A, vitamin D, a small amount of vitamin K and carotene. Therefore, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotene. However, butter contains a lot of saturated fatty acids (bad fats) and cholesterol, while the contents of calcium and protein are relatively low, and its nutritional value is lower than that of whole milk and cream. Therefore, people who want to lose weight and need to control their fat intake had better eat less. (Author: Associate Professor, College of Food Science, China Agricultural University)
Delicious salad dressing can make ordinary fruits and vegetables suddenly colorful and change into various attractive flavors. However, Japanese nutritionists point out that these seemingly very healthy foods contain extremely high calories, which will do harm to your health if you eat too much.
Studies have proved that mayonnaise contains the highest calorie among all salad dressings. Experts believe that this is mainly because more than half of the raw materials of mayonnaise come from cooking oil, followed by egg yolk, plus a little sugar, salt and vinegar. A spoonful of mayonnaise contains 1 10 kcal and 12 g fat, which is higher than the same amount of chocolate. Experts also pointed out that in order to cater to consumers' tastes, most salad dressings on the market use a lot of cooking oil, which leads to more and more calories. In 100g salad dressing, its heat often accounts for more than 1/4 of the whole nutritional content. If you add 3 ~ 4 tablespoons salad dressing to a vegetable salad, the calories will exceed 300 kilocalories, which is equivalent to the calories contained in a meat pie. Eating too much calories and fat will undoubtedly lead to obesity, high cholesterol, diabetes and heart disease.
Salads currently on the market are mainly mayonnaise and thousand island sauce. Studies have proved that mayonnaise contains the highest calorie among all salad dressings. Experts believe that this is mainly because more than half of the raw materials of mayonnaise come from cooking oil, followed by egg yolk, plus a little sugar, salt and vinegar. A spoonful of mayonnaise contains 1 10 kcal and 12 g fat, which is higher than the same amount of chocolate.
Adding yogurt and white wine can reduce calories and fat.
Because the calories of salad dressing are too high, nutritionists call on everyone to eat less mayonnaise; Secondly, they advocate reducing the calories of salad dressing themselves. Fukiko Takeuchi, a famous Japanese nutritionist and slimming expert, introduced a method to reporters, namely "diluting" mayonnaise. For example, removing half of mayonnaise with 80 kilocalories and adding half of yogurt can reduce its calories to 45 kilocalories. In addition, adding proper amount of liquor to salad dressing can also reduce the oil content.
Homemade low-fat salad dressing
Carrot salad dressing: the raw materials are one carrot, one apple, 1/4 onions, half lemon (juice), one tablespoon sugar, two tablespoons soy sauce, vinegar 100- 120 ml, olive oil 130 ml and a small amount of black pepper. Crushing carrots, apples and onions with a blender, then adding lemon juice, sugar, salt and soy sauce, and further stirring into paste; Take it out and pour it into a bowl. Add vinegar and oil while stirring. According to Ms. Takeuchi, this salad dressing tastes good and can lower cholesterol, which is easy for some children who don't like vegetables at ordinary times.
1. What is cheese?
Cheese (one of which is also called cheese) is a fermented dairy product. Its properties are similar to ordinary yogurt. Both of them are made by fermentation process, and they also contain lactic acid bacteria that can be used for health care. However, the concentration of cheese is higher than yogurt, and yogurt is similar to solid food, so its nutritional value is richer. Each kilogram of cheese products is concentrated from 10 kg of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins. This is a pure natural food. Technically, cheese is fermented milk; As far as nutrition is concerned, cheese is condensed milk.
The origin of cheese is generally believed to be invented by nomadic people. They used to store fresh milk in cowhide backpacks, but the milk often turned sour after a few days. Later, they found that yogurt would agglomerate and turn into delicious cheese after being left in a cool and humid climate for a few days, so this method of preserving milk spread. Cheese has always been one of the main foods of these nomadic people.
Although cheese is storable, it is always in the process of fermentation, so it will go bad if it takes too long. Although this change is slow, cheese will become inedible one day.
Now there are more and more kinds of cheese and ways to eat it. Besides making western food, cheese can also be cut into small pieces and served directly with red wine. You can also eat it with steamed bread, bread, biscuits and hamburgers, or mix it with salads and noodles. With the increasing foreign exchange, more and more young people have a clearer understanding of the nutritional value of cheese. Maybe you have eaten cheeseburgers from McDonald's and Pizza Hut. One of the important ingredients of these foods is cheese.
At present, the cheese on the market is mainly flaky, such as bright full-fat cheese and low-fat cheese. Bright Dairy, a famous domestic dairy company, is made of Australian high-quality fresh milk, which is especially suitable for students and office workers who are in a hurry in the morning. Two pieces of bread and a piece of cheese are a simple and nutritious breakfast.
Second, cheese is more nutritious than milk and yogurt.
Cheese is a kind of dairy product with high nutritional value. Every kilogram of cheese products is concentrated from 10 kg of milk, so its nutritional value is higher than that of milk. Similarly, the nutritional value of cheese is higher than that of yogurt, and it belongs to fermented dairy products. You will find this through the following comparison.
Comparison table of nutritional value of cheese, yogurt and milk (all recorded as 100g) (data from Hua Fei Health Network) Nutritional components of cheese, yogurt and milk.
Heat (kcal) 328 72 54
Protein (g) 27.5 2.5 3
Fat (g) 23.5 2.7 3.2
Carbohydrate 3.5 9.3 3.4
Vitamin A (μ g) 152 26 24
Thiamine (mg) 0.06 0.03 0.03
Riboflavin (mg) 0.9 0. 15 0. 14
Nicotinic acid (mg) 0.62 0.2 0. 1
Vitamin E (mg) 0.6 0. 12 0.2 1
Cholesterol (mg)111515
Calcium (mg) 799 1 18 104
Magnesium 57 12 1 1
Iron (magnesium) 2.4 0.4 0.3
Manganese (magnesium) 0. 16 0.02 0.03
Zinc (magnesium) 6.97 0.53 0.42
Copper (magnesium) 0. 13 0.03 0.02
Phosphorus (mg) 326 85 73
Selenium (μ g)1.51.71.94
Third, the nutritional characteristics of cheese
Protein content in cheese is extremely high.
At present, the average daily calcium intake of China people is only half of the amount needed by human body. So calcium deficiency is a common problem. Food is the best way to supplement calcium, and dairy products are the best choice for calcium supplementation. Cheese is the dairy product with the highest calcium content. As far as calcium content is concerned, 250 ml milk = 200 ml yogurt = 40 g cheese. Calcium in cheese is easily absorbed, so cheese is one of the best foods for pregnant women or menopausal women, as well as teenagers and children who are growing vigorously.
Cheese is rich in vitamin A. Vitamin A in natural pasture can be converted into cheese, which can improve human disease resistance, protect eye health and keep skin healthy.
Cheese is rich in B vitamins, which can improve metabolism, enhance vitality and beautify skin.
Lactic acid bacteria and its metabolites in cheese have a certain health care effect on human body, which is conducive to maintaining the stability and balance of normal intestinal flora and preventing constipation and diarrhea.
Cheese is rich in fat and heat energy, which makes it easy to get fat, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.
It is worth noting that the nutritional components of cheese will vary with different processing methods. There is no fixed food!
Fourth, what should I do if my stomach swells after drinking milk? Eat cheese!
Fresh milk causes bloating in some people because these people lack enzymes that can digest lactose in their gastrointestinal tract. When drinking milk, the small intestine cannot digest lactose, and lactose enters the large intestine and is fermented by bacteria, resulting in abdominal distension, diarrhea and other symptoms. Medically, it is called lactose intolerance. This situation is very common in China.
There are two ways to deal with this problem. One is to eat cheese products that contain no or little lactose. There is almost no lactose in cheese, and all lactose has been converted into lactic acid during fermentation. Lactic acid will not cause problems such as "intolerance". Another way is to drink yogurt. Most lactose in yogurt is also converted into lactic acid, which can reduce the occurrence of "intolerance". However, it should be reminded that cheese contains a lot of saturated fat and heat energy, which should not be eaten too much, especially for people who want to lose weight. And the price of cheese is much more expensive than yogurt or milk.
Five, cheese is a bogey
People who take monoamine oxidase inhibitors should avoid eating foods rich in tyramine acid that can be preserved for a long time, such as cheese and wine. Pay attention to foods containing tyramine acid. Usually, the longer the storage time, the more tyramine acid it contains.
Monoamine oxidase inhibitors (MAO inhibitors) are a kind of drugs that can be used to treat depression and occasional hypertension.
Sixth, eat cheese to supplement calcium and protect teeth.
British dentists say eating some cheese with meals can help prevent dental caries. Eating food containing cheese can greatly increase the calcium content on the tooth surface, thus inhibiting the occurrence of dental caries.
Dr Jeff Craig of the British Dental Journal said: Eating cheese raw or after cooking can protect teeth. Pasta and chicken food containing cheese can increase the calcium content of tooth surface, enhance the hardness of tooth surface and prevent dental caries. ("Market News")
7. Cheese on the domestic market now.
Internationally, about 30% of fresh milk is used to produce cheese. The annual demand in China is estimated to be over 5,000 tons, but the cheese production in China is only about 1.800 tons. In the past, there were two joint ventures in Beijing to produce cheese, but they stopped production due to the cost of raw milk and market reasons. At present, only Knight Dairy Co., Ltd. in Baotou, Inner Mongolia is producing several kinds of cheese.
In recent years, some imported cheese products with very good quality appeared in large supermarkets in China, and began to guide the fashion trend of eating cheese. Among them, Health Care Ran (Tianjin) Food Co., Ltd. is a wholly foreign-owned enterprise specializing in cheese production, and has introduced a series of "walter bagehot" cheeses which are popular in China and suitable for China people, such as breakfast cheese, growing cheese, daily cheese, stick cheese and hamburger cheese slices.