CN102077877B - Method for preparing special oil for oil-in-water frozen dough - Google Patents
Method for preparing special oil for oil-in-water frozen dough Download PDFInfo
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- CN102077877B CN102077877B CN 200910172735 CN200910172735A CN102077877B CN 102077877 B CN102077877 B CN 102077877B CN 200910172735 CN200910172735 CN 200910172735 CN 200910172735 A CN200910172735 A CN 200910172735A CN 102077877 B CN102077877 B CN 102077877B
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Abstract
The invention relates to a method for preparing special oil for oil-in-water frozen dough, belonging to the technical field of oil preparation. The method comprises the following steps: adopting a product synthesized by ester exchanger of solid fat and liquid oil as base oil, adding a certain amount of sterilization water, and adding a small amount of emulsifier and stabilizer as well as trace amount of antioxidant and antiseptic. The production process comprises the steps of synthesizing the base oil by ester exchange, matching auxiliaries, emulsifying, quenching, kneading, packaging and ripening. The special oil for oil-in-water (O/W) frozen dough produced by adopting the invention has high quality and stable property and can be used when frozen dough is baked in different seasons.
Description
Technical field
The invention belongs to the oil and fat preparation technical field, be specifically related to a kind of oil-in-water type (O/W) freezing flour-dough special fat preparation method.
Background technology
In recent years, along with the raising of people's living standard and the change of consumption status, adopt freezing flour-dough to make the focus that bread has become the baking food technical development.Yet freezing flour-dough water in the dough in refrigerating process forms ice crystal, the unstable ice crystal generation of temperature recrystallization phenomenon.Mechanical damage effect with the increase opposite Youth League organization of ice crystal also increases, thereby gluten network is damaged, hold the gas ability and reduce so that dough thaws rear proofing period long and proof after the bread base substrate long-pending little.Freezing processing and cryopreservation can cause the decline of dough baking quality.Existing research discovery, the shortening system is one of key factor that improves the freezing flour-dough storage stability.The processing characteristics of baking frozen dough special fat is mainly determined by plasticity, crystal formation and the system type of grease.
Special fat has important effect as the formula components of freezing flour-dough to its product quality and storage stability aspect.Freezing flour-dough is when low temperature cold storage, and along with the prolongation of time, its quality can descend owing to the impact of various factors.Because special fat has good fluidity; when dough is modulated; can better be penetrated in the flour, interact with mucedin, oil droplet stops gluten mutually bonding around being distributed in gluten network; oil droplet forms layer protecting film around being penetrated into molecule; prevent that water is outwards mobile from internal layer in the refrigerating process, reduce like this ice crystal and form probability, improve simultaneously gluten and keep the gas ability; delayed the aging of freezing flour-dough, thereby matter structure and the quality of final products had shortening or softening effect.In addition, grease also has material impact to quality characteristics such as the local flavor of freezing flour-dough baked goods, mouthfeel, storages.
The special fat that is used for freezing flour-dough, its effect, performance requirement have wide plastic range and milk oiling characteristic in baking application.β ' the crystal formation of special fat is tiny than the β type, and under same solid fat content (SFC), solid phase particles is many in the basic oil, and surface area is large, thereby can expand its plastic range, makes its smooth in appearance evenly and has emulsifying capacity.Because the binding ability of the grease of β ' crystal formation and air is than strong many of the grease of beta crystal, therefore baking the special fat requirement makes β ' crystal formation.Additive (emulsifying agent etc.) can delay to stop solid fat β crystallization in the base-material grease, thereby the product denseness is guaranteed.
At present, occur on the market at home although bake shortening, take universal shortening and margarine as main, be mainly used in common dough and bake bread and use.China's oils industry is less about the research of freezing flour-dough special fat, and the baking frozen dough special fat remains further developmental research.
Summary of the invention:
The object of the present invention is to provide the preparation method of a kind of excellent product quality, technique is easier, universal performance good, production cost is low oil-in-water type (O/W) freezing flour-dough special fat.
The objective of the invention is to be achieved through the following technical solutions:
Special oil for oil-in-water frozen dough preparation method of the present invention, it comprises the steps:
(A) adopt palmitic stearin and vegetable oil to carry out the synthetic base-material grease of ester exchange, the palmitic stearin of 60～90 weight portions and the vegetable oil of 10～40 weight portions are pumped in the retort, under 650～2600Pa pressure, palmitic stearin is heated to 55～85 ℃, drying and dehydrating 10～30min, then regulating temperature is 100～160 ℃, the catalyst that adds 0.5～3 weight portion, stirring reaction 15～75min, then the mass percent that adds 3～8 weight portions is 5%～10% aqueous citric acid solution terminated diester exchange reaction, in retort, adding 10～15 weight portion temperature are that 65～85 ℃ water is washed 1～2 time, mixed liquor pumps into centrifuge and carries out water-oil separating, and it is for subsequent use that the ester exchange grease after the separation enters the vacuum desiccator drying and dehydrating;
(B) the ester exchange grease that the step (A) of 30～70 weight portions is obtained is heated to 55～75 ℃, then adds the antioxidant mixed dissolution as oil phase; The sterilized water of 30～70 weight portions is heated to the temperature identical with the oil phase temperature, and adds the compound emulsifying agent of 1～4 weight portion and the stabilizing agent of 0.2～0.8 weight portion, fully mix as water; Water is pumped in the mulser, low whipping speed is under the state of 1000～3000r/min, oil phase is slowly joined aqueous phase, be emulsification 1～5min under 1000～3000r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 20～25 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 25～30 ℃ of the temperature of kneading homogenous product;
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 20～35 ℃, 48～96 hours maturation time.
Described vegetable oil is any one in soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil or the corn oil.
Catalyst in the described step (A) is that mass percent is that glycerite, the mass percent of 10～50% potassium hydroxide is any one of the glycerite of 10～50% NaOH or sodium methoxide.
Antioxidant in the described step (B) is butylated hydroxy anisole (BHA) or BHT (BHT), and addition is 25～150mg/kg product.
Stabilizing agent in the described step (B) is carboxymethyl cellulose, also can adopt other food-grade stabilizing agent.
Compound emulsifying agent in the described step (B) is that mass ratio is that 4: 1～1: 3 sucrose fatty ester and mixture or the mass ratio of food-grade Tween 80 are 4: 1～1: 2 sucrose fatty ester and the mixture of CSL.
Add anticorrisive agent to aqueous phase in step (B), addition is 500～1000mg/kg product.Described anticorrisive agent is a kind of in citric acid or the potassium sorbate.
The present invention can prepare oil-in-water type (O/W) special fat that is applicable to freezing flour-dough and bakes owing to adopting the said method step, and this special fat also can non-freezing flour-dough soybean.
The oil-in-water type special fat of ester exchange grease preparation is compared with at present commercially available shortening, has the following advantages: the one, and the special fat through ester exchange is produced does not contain the trans-fatty acid that health is had adverse effect; The 2nd, the specific volume and the sensory effects that bake bread for freezing flour-dough are good, and the bread texture is fine and smooth, and mouthfeel is soft; The 3rd, special fat is aging respond well to delaying bread; The 4th, along with the prolongation of cold preservation time, the specific volume that the freezing flour-dough of use special fat bakes does not obviously change.
Description of drawings
Accompanying drawing is flow chart of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples the present invention is done to describe in detail, but and do not limit the present invention in any way.
Embodiment 1
Special oil for oil-in-water frozen dough preparation method of the present invention is as follows:
(A) adopt refining palmitic stearin and purified soyabean oil to carry out ester exchange and synthesize the base-material grease.The purified soyabean oil of refining palmitic stearin 20 weight portions of 80 weight portions is pumped in the retort, under 650Pa pressure, the grease temperature is heated to 55 ℃, carry out drying and dehydrating 15min.Then regulate 100 ℃ of temperature, the mass percent that adds 0.5 weight portion is that the glycerite of 10% potassium hydroxide is made catalyst, and reaction 75min (splashes as degree not cause oil droplet) under stirring.The mass percent that adds 3 weight portions is 10% aqueous citric acid solution terminated diester exchange reaction.In retort, the hot water that adds 85 ℃ of the temperature of 10 weight portions is washed 1 time, and mixed liquor enters centrifuge and carries out water-oil separating.It is for subsequent use that ester exchange grease after the separation pumps into the vacuum desiccator drying and dehydrating.
(B) the ester exchange grease that the step (A) of 40 weight portions is obtained is heated to 55 ℃, then adds antioxidant butylated hydroxy anisole (BHA) mixed dissolution as oil phase, and addition is 50mg/kg (product quality).Anticorrisive agent adopts potassium sorbate, and addition is 1000mg/kg (product quality); The sterilized water of 60 weight portions is heated to the temperature identical with the oil phase temperature, and the carboxymethyl cellulose (CMC) that adds compound emulsifying agent that 1 weight portion mass ratio is 1: 1 sucrose fatty ester (SE) and food-grade Tween 80 (Tween80) and 0.2 weight portion fully mixes as water as stabilizing agent.Water is pumped in the mulser, low whipping speed is under the state of 1000r/min, oil phase is slowly joined aqueous phase, be emulsification 5min under the 1000r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 25 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 25 ℃ of the temperature of kneading homogenous product.
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 20 ℃, maturation 96 hours.
Embodiment 2
Special oil for oil-in-water frozen dough preparation method of the present invention is as follows:
(A) adopt refining palmitic stearin and refined rapeseed oil to carry out ester exchange and synthesize the base-material grease.The purified soyabean oil of refining palmitic stearin 30 weight portions of 70 weight portions is pumped in the retort, under 1200Pa pressure, the grease temperature is heated to 65 ℃, carry out drying and dehydrating 20min.Then regulate 120 ℃ of temperature, the mass percent that adds 1 weight portion is that the glycerite of 50% potassium hydroxide is made catalyst, and reaction 65min (splashes as degree not cause oil droplet) under stirring.The mass percent that adds 4 weight portions is 8% aqueous citric acid solution terminated diester exchange reaction.In retort, the hot water that adds 80 ℃ of the temperature of 11 weight portions is washed 2 times, and mixed liquor enters centrifuge and carries out water-oil separating.It is for subsequent use that ester exchange grease after the separation pumps into the vacuum desiccator drying and dehydrating.
(B) the ester exchange grease that the step (A) of 45 weight portions is obtained is heated to 60 ℃, then adds antioxidant BHT (BHT) mixed dissolution as oil phase, and addition is 25mg/kg (product quality).Anticorrisive agent adopts potassium sorbate, and addition is 900mg/kg (product quality); The sterilized water of 55 weight portions is heated to the temperature identical with the oil phase temperature, and the carboxymethyl cellulose (CMC) that adds compound emulsifying agent that 4 weight portion mass ratioes are 4: 1 sucrose fatty ester (SE) and food-grade Tween 80 (Tween80) and 0.4 weight portion fully mixes as water as stabilizing agent.Water is pumped in the mulser, low whipping speed is under the state of 1500r/min, oil phase is slowly joined aqueous phase, be emulsification 3min under the 1500r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 22 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 28 ℃ of the temperature of kneading homogenous product.
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 25 ℃, maturation 80 hours.
Embodiment 3
Special oil for oil-in-water frozen dough preparation method of the present invention is as follows:
(A) adopt refining palmitic stearin and refining sunflower oil to carry out ester exchange and synthesize the base-material grease.The purified soyabean oil of refining palmitic stearin 40 weight portions of 60 weight portions is pumped in the retort, under 1000Pa pressure, the grease temperature is heated to 75 ℃, carry out drying and dehydrating 10min.Then regulate 140 ℃ of temperature, the mass percent that adds 1.5 weight portions is that the glycerite of 20% NaOH is made catalyst, and reaction 55min (splashes as degree not cause oil droplet) under stirring.The mass percent that adds 5 weight portions is 7% aqueous citric acid solution terminated diester exchange reaction.In retort, the hot water that adds 75 ℃ of the temperature of 12 weight portions is washed 1 time, and mixed liquor enters centrifuge and carries out water-oil separating.It is for subsequent use that ester exchange grease after the separation pumps into the vacuum desiccator drying and dehydrating.
(B) the ester exchange grease that the step (A) of 60 weight portions is obtained is heated to 65 ℃, then adds antioxidant BHT (BHT) mixed dissolution as oil phase, and addition is 75mg/kg (product quality).Anticorrisive agent adopts potassium sorbate, and addition is 800mg/kg (product quality); The sterilized water of 40 weight portions is heated to the temperature identical with the oil phase temperature, and the carboxymethyl cellulose (CMC) that adds compound emulsifying agent that 3 weight portion mass ratioes are 1: 3 sucrose fatty ester (SE) and food-grade Tween 80 (Tween80) and 0.6 weight portion fully mixes as water as stabilizing agent.Water is pumped in the mulser, low whipping speed is under the state of 2000r/min, oil phase is slowly joined aqueous phase, be emulsification 3min under the 2000r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 20 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 26 ℃ of the temperature of kneading homogenous product.
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 30 ℃, maturation 70 hours.
Embodiment 4
Special oil for oil-in-water frozen dough preparation method of the present invention is as follows:
(A) adopt refining palmitic stearin and refine peanut oil to carry out ester exchange and synthesize the base-material grease.The purified soyabean oil of refining palmitic stearin 10 weight portions of 90 weight portions is pumped in the retort, under 1300Pa pressure, the grease temperature is heated to 80 ℃, carry out drying and dehydrating 25min.Then regulate 150 ℃ of temperature, the mass percent that adds 2 weight portions is that the glycerite of 30% NaOH is made catalyst, and reaction 40min (splashes as degree not cause oil droplet) under stirring.The mass percent that adds 6 weight portions is 6% aqueous citric acid solution terminated diester exchange reaction.In retort, the hot water that adds the temperature 70 C of 13 weight portions is washed 2 times, and mixed liquor enters centrifuge and carries out water-oil separating.It is for subsequent use that ester exchange grease after the separation pumps into the vacuum desiccator drying and dehydrating.
(B) the ester exchange grease that the step (A) of 30 weight portions is obtained is heated to 70 ℃, then adds antioxidant butylated hydroxy anisole (BHA) mixed dissolution as oil phase, and addition is 100mg/kg (product quality).Anticorrisive agent adopts citric acid, and addition is 600mg/kg (product quality); The sterilized water of 70 weight portions is heated to the temperature identical with the oil phase temperature, and the carboxymethyl cellulose (CMC) that adds compound emulsifying agent that 3.5 weight portion mass ratioes are 4: 1 sucrose fatty ester (SE) and CSL (CSL) and 0.7 weight portion fully mixes as water as stabilizing agent.Water is pumped in the mulser, low whipping speed is under the state of 2500r/min, oil phase is slowly joined aqueous phase, be emulsification 2min under the 2500r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 24 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 29 ℃ of the temperature of kneading homogenous product.
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 32 ℃, maturation 60 hours.
Embodiment 5
Special oil for oil-in-water frozen dough preparation method of the present invention is as follows:
(A) adopt refining palmitic stearin and purified soyabean oil to carry out ester exchange and synthesize the base-material grease.The purified soyabean oil of refining palmitic stearin 25 weight portions of 75 weight portions is pumped in the retort, under 2600Pa pressure, the grease temperature is heated to 85 ℃, carry out drying and dehydrating 30min.Then regulate 160 ℃ of temperature, the sodium methoxide that adds 3 weight portions is made catalyst, and reaction 15min (splashes as degree not cause oil droplet) under stirring.The mass percent that adds 8 weight portions is 5% aqueous citric acid solution terminated diester exchange reaction.In retort, the hot water that adds 65 ℃ of the temperature of 15 weight portions is washed 2 times, and mixed liquor enters centrifuge and carries out water-oil separating.It is for subsequent use that ester exchange grease after the separation pumps into the vacuum desiccator drying and dehydrating.
(B) the ester exchange grease that the step (A) of 70 weight portions is obtained is heated to 75 ℃, then adds antioxidant butylated hydroxy anisole (BHA) mixed dissolution as oil phase, and addition is 150mg/kg (product quality).Anticorrisive agent adopts citric acid, and addition is 500mg/kg (product quality); The sterilized water of 30 weight portions is heated to the temperature identical with the oil phase temperature, and the carboxymethyl cellulose (CMC) that adds compound emulsifying agent that 4 weight portion mass ratioes are 1: 2 sucrose fatty ester (SE) and CSL (CSL) and 0.8 weight portion fully mixes as water as stabilizing agent.Water is pumped in the mulser, low whipping speed is under the state of 3000r/min, oil phase is slowly joined aqueous phase, be emulsification 1min under the 3000r/min at emulsifying rate, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 21 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 30 ℃ of the temperature of kneading homogenous product.
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 35 ℃, maturation 48 hours.
Claims (8)
1. a special oil for oil-in-water frozen dough preparation method is characterized in that it comprises the steps:
(A) adopt palmitic stearin and vegetable oil to carry out the synthetic base-material grease of ester exchange, the palmitic stearin of 60～90 weight portions and the vegetable oil of 10～40 weight portions are pumped in the retort, under 650～2600Pa pressure, palmitic stearin is heated to 55～85 ℃, drying and dehydrating 10～30min, then regulating temperature is 100～160 ℃, the catalyst that adds 0.5～3 weight portion, stirring reaction 15～75min, then the mass percent that adds 3～8 weight portions is 5%～10% aqueous citric acid solution terminated diester exchange reaction, in retort, the temperature that adds 10～15 weight portions is that 65～85 ℃ water is washed 1～2 time, mixed liquor pumps into centrifuge and carries out water-oil separating, and it is for subsequent use that the ester exchange grease after the separation enters the vacuum desiccator drying and dehydrating;
(B) the ester exchange grease that the step (A) of 30～70 weight portions is obtained is heated to 55～75 ℃, then adds the antioxidant mixed dissolution as oil phase; The sterilized water of 30～70 weight portions is heated to the temperature identical with the oil phase temperature, and adds the compound emulsifying agent of 1～4 weight portion and the stabilizing agent of 0.2～0.8 weight portion, fully mix as water; Water is pumped in the mulser, low whipping speed is under the state of 1000～3000r/min, oil phase is slowly joined aqueous phase, low whipping speed is emulsification 1～5min under 1000～3000r/min, the uniform fluid of emulsification pumps into high-pressure pump and is quickly cooled to 20～25 ℃ in the Chiller, enter afterwards the homogeneous that kneader carries out the fat crystalline substance, 25～30 ℃ of the temperature of kneading homogenous product;
(C) pack from kneader product out, the product after the packing is sent into the maturation that maturation workshop section carries out product, and the maturation temperature is 20～35 ℃, 48～96 hours maturation time.
2. special oil for oil-in-water frozen dough preparation method according to claim 1, it is characterized in that: described vegetable oil is any one in soybean oil, rapeseed oil, sunflower oil, peanut oil, cottonseed oil or the corn oil.
3. special oil for oil-in-water frozen dough preparation method according to claim 1 and 2 is characterized in that: the catalyst in the described step (A) is that mass percent is that glycerite, the mass percent of 10～50% potassium hydroxide is any one of the glycerite of 10～50% NaOH or sodium methoxide.
4. special oil for oil-in-water frozen dough preparation method according to claim 1 and 2, it is characterized in that: the antioxidant in the described step (B) is butylated hydroxy anisole or 2,6-BHT, addition are 25～150mg/kg product.
5. special oil for oil-in-water frozen dough preparation method according to claim 1 and 2, it is characterized in that: the stabilizing agent in the described step (B) is carboxymethyl cellulose.
6. special oil for oil-in-water frozen dough preparation method according to claim 1 and 2, it is characterized in that: the compound emulsifying agent in the described step (B) is that mass ratio is that 4: 1～1: 3 sucrose fatty ester and mixture or the mass ratio of food-grade Tween 80 are 4: 1～1: 2 sucrose fatty ester and the mixture of CSL.
7. special oil for oil-in-water frozen dough preparation method according to claim 1 is characterized in that: add anticorrisive agent to aqueous phase in step (B), addition is 500～1000mg/kg product.
8. special oil for oil-in-water frozen dough preparation method according to claim 7 is characterized in that: described anticorrisive agent is a kind of in citric acid or the potassium sorbate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200910172735 CN102077877B (en) | 2009-11-26 | 2009-11-26 | Method for preparing special oil for oil-in-water frozen dough |
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| CN 200910172735 CN102077877B (en) | 2009-11-26 | 2009-11-26 | Method for preparing special oil for oil-in-water frozen dough |
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| CN102077877A CN102077877A (en) | 2011-06-01 |
| CN102077877B true CN102077877B (en) | 2013-04-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853408A (en) * | 2017-10-11 | 2018-03-30 | 上海海融食品科技股份有限公司 | A kind of freeze-resistant fat or oil composition and its production and use |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766674A (en) * | 2014-01-27 | 2014-05-07 | 陕西科技大学 | Method for prolonging shelf life of industrial mixed corn agglomeration by adding preservative |
| CN103766675A (en) * | 2014-01-27 | 2014-05-07 | 陕西科技大学 | Method for delaying ageing of industrial mixed corn agglomeration by adding emulsifying agent |
| CN105767217B (en) * | 2014-12-22 | 2021-02-02 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition and method for producing same |
| CN108771110A (en) * | 2018-04-10 | 2018-11-09 | 华南理工大学 | A kind of freeze proof non-fermented freezing flour-dough and its preparation method and application |
| CN115413714A (en) * | 2022-09-16 | 2022-12-02 | 河南工业大学 | Special quick-freezing grease and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100870A (en) * | 1987-02-18 | 1988-08-31 | 中国科学技术大学 | Process for producing vitamin-enriched cream |
| CN1153003A (en) * | 1996-09-05 | 1997-07-02 | 钱生球 | Process for producing health butter |
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- 2009-11-26 CN CN 200910172735 patent/CN102077877B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87100870A (en) * | 1987-02-18 | 1988-08-31 | 中国科学技术大学 | Process for producing vitamin-enriched cream |
| CN1153003A (en) * | 1996-09-05 | 1997-07-02 | 钱生球 | Process for producing health butter |
Non-Patent Citations (1)
| Title |
|---|
| 马传国等.焙烤冷冻面团专用油脂的制备.《中国油脂》.2009,第34卷(第2期),第10-14页. * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853408A (en) * | 2017-10-11 | 2018-03-30 | 上海海融食品科技股份有限公司 | A kind of freeze-resistant fat or oil composition and its production and use |
| CN107853408B (en) * | 2017-10-11 | 2021-04-09 | 上海海融食品科技股份有限公司 | Freezing-resistant grease composition and preparation method and application thereof |
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