CN102293261A - Waterless biscuit oil and preparation method thereof - Google Patents
Waterless biscuit oil and preparation method thereof Download PDFInfo
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- CN102293261A CN102293261A CN2011101947984A CN201110194798A CN102293261A CN 102293261 A CN102293261 A CN 102293261A CN 2011101947984 A CN2011101947984 A CN 2011101947984A CN 201110194798 A CN201110194798 A CN 201110194798A CN 102293261 A CN102293261 A CN 102293261A
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Abstract
The invention belongs to the technical field of foodstuff processing, and discloses waterless biscuit oil and a preparation method thereof. The waterless biscuit oil comprises vegetable oil, molecular-distillated monoglyceride, monoglyceride citrate, phytosterol, tea polyphenol and rosemary. The preparation method comprises steps that: the raw materials are mixed in a reaction vessel with a cap; the mixture is processed through a water bath at a temperature of 65 to 80 DEG C for 2 to 20min; the mixture is then processed in a high-speed homogenizing machine for 2 to 20min at a speed of 800 to 20000r/min; the mixture is quenched to a temperature of 10 to 20 DEG C in 10 to 30min; the temperature of the mixture is then recovered to 23 to 26 DEG C, such that a finished product is obtained. The waterless biscuit oil provided by the invention contains low-saturated fatty acid and no trans fatty acid, therefore the waterless biscuit oil is suitable for baking biscuit with a relatively long shelf life. The method provided by the invention is easy to operate, the raw materials are easy to obtain, and the materials are suitable for large-scale productions.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of anhydrous biscuit oil and preparation method thereof.
Background technology
At present the industry of curing of China has occupied consequence in food industry, baked the industry turnover in 2008 to arrive 77,800,000,000 yuan, and nearly ten million ton of each confectionary annual output, wherein the output of biscuits is about 4,560,000 tons.In biscuit especially shortbread type biscuit production process, the use amount of grease is very big, and particularly all kinds of special fats with better shortening property are as shortening, hydrogenated vegetable oil, animal fat etc.But each above-mentioned quasi-grease can bring preferable color, matter structure quality to biscuit on the one hand; But these greases generally contain the saturated fatty acid of high level on the other hand, hydrogenated vegetable oil even contain trans-fatty acid, and this has brought adverse effect for the consumer health.
Consideration for the above reasons, the technical staff has paid a lot of effort and has used various fatty substituents to reduce the content of saturated aliphatic acid in the food.The patent CN200810235930.X of Southern Yangtze University told about the use wheat bran add make after the PROCESS FOR TREATMENT such as enzyme hydrolysis, spray-drying the polysaccharide fat substitute; The patent CN201010271835.2 of He'nan University of Technology has told about and has made the polysaccharide fat substitute after the use corn peel adds industrial treatment such as enzyme hydrolysis, spray-drying.The fat replacement product that make through above-mentioned technology are similar to hydrophilic colloid, are applicable to that in the water content high product, as cake, bread, and organoleptic attribute affects adversely in biscuits.
Tell about among Southern Yangtze University's patent CN200510038696.8 in addition and use soybean oil, emulsifying agent, hydrogenated vegetable wet goods to prepare the fluidised form shortening of freezing flour-dough special use, this product can better satisfy the needs that freezing flour-dough is produced, but used hydrogenated oil and fat in the patent, there is the problem that contains more saturated fatty acid and trans-fatty acid, use a large amount of vegetable oil simultaneously in this patent, may cause the not long keeping adverse consequences of the patented product.
Summary of the invention
The object of the present invention is to provide a kind of anhydrous biscuit oil.
The present invention also aims to provide a kind of preparation method of anhydrous biscuit oil.
A kind of anhydrous biscuit oil, this anhydrous biscuit oil comprise the vegetable oil of 60-90wt%, the molecular clock monoglyceride of 2.5-10wt%, the citric acid glyceride of 2.5-10wt%, the phytosterol of 4-35wt%, the Tea Polyphenols of 0.5-5wt% and the rosemary, of 0.5-5%.
Described vegetable oil is selected from one or more in rapeseed oil, sunflower oil, peanut oil, rice bran oil, the soybean oil.
A kind of preparation method of anhydrous according to claim 1 biscuit oil, vegetable oil, molecular clock monoglyceride, citric acid glyceride, phytosterol, Tea Polyphenols and rosemary, are poured in the reaction vessel of lid and mixed, 2-20min in temperature 65-80 ℃ water-bath, handle 2-20min through high-speed homogenization machine 8000-20000r/min then, again it is chilled to 10-20 ℃ in 10-30min, returns back to 23-26 ℃ and get product.
Beneficial effect of the present invention: (1) base-material of the present invention, do not contain saturated fatty acid, trans-fatty acid, health there is bigger help.(2) the present invention contains phytosterol, for reduction blood fat, reduction cholesterol certain usefulness is arranged.(3) the present invention contains the natural Tea Polyphenols, can make product have the longer shelf-life, for removing human free radical certain effect is arranged simultaneously.(4) method of the present invention is simple to operate, and raw material is simple and easy desirable, makes things convenient for plant layout production.(5) viscoelastic properties of dough of using grease of the present invention to make is moderate, and biscuit matter structure is crisp, the no fuel-displaced phenomenon in surface.(6) the present invention uses citric acid glyceride as main emulsifying agent, can play emulsifying effectiveness, can serve as the antioxidant synergist again, reduces the additive use amount, reduces cost.
The specific embodiment
The present invention will be further described with specific embodiment below.
Embodiment 1
Soybean oil 70g, molecular clock monoglyceride 5g, citric acid glyceride 3g, phytosterol 12g, Tea Polyphenols 2g and rosemary, 3g are poured in the reaction vessel of lid and mix, 8min in 80 ℃ of water-baths of temperature, handle 10min through high-speed homogenization machine 15000r/min then, again it is chilled to 15 ℃ in 20min, returns back to 25 ℃ and get product.
Embodiment 2
Rapeseed oil 65g, molecular clock monoglyceride 8g, citric acid glyceride 4g, phytosterol 15g, Tea Polyphenols 3g and rosemary, 2g are poured in the reaction vessel of lid and mix, 15min in 70 ℃ of water-baths of temperature, handle 20min through high-speed homogenization machine 8000r/min then, again it is chilled to 10 ℃ in 18min, returns back to 24 ℃ and get product.
Embodiment 3
Peanut oil 65g, molecular clock monoglyceride 6g, citric acid glyceride 4g, phytosterol 15g, Tea Polyphenols 4g and rosemary, 2g are poured in the reaction vessel of lid and mix, 15min in 70 ℃ of water-baths of temperature, handle 20min through high-speed homogenization machine 14000r/min then, again it is chilled to 20 ℃ in 18min, returns back to 26 ℃ and get product.
Embodiment 4
Ready-mixed oil (soybean oil, peanut oil) 70g, molecular clock monoglyceride 8g, citric acid glyceride 4g, phytosterol 15g, Tea Polyphenols 3g and rosemary, 2g are poured into interior mixing of reaction vessel of lid, 15min in 70 ℃ of water-baths of temperature, handle 20min through high-speed homogenization machine 8000r/min then, again it is chilled to 20 ℃ in 18min, returns back to 25 ℃ and get product.
Claims (3)
1. anhydrous biscuit oil, it is characterized in that this anhydrous biscuit oil comprises the vegetable oil of 60-90wt%, the molecular clock monoglyceride of 2.5-10wt%, the citric acid glyceride of 2.5-10wt%, the phytosterol of 4-35wt%, the Tea Polyphenols of 0.5-5wt% and the rosemary, of 0.5-5%.
2. according to the described a kind of anhydrous biscuit oil of claim 1, it is characterized in that described vegetable oil is selected from one or more in rapeseed oil, sunflower oil, peanut oil, rice bran oil, the soybean oil.
3. the preparation method of an anhydrous according to claim 1 biscuit oil, it is characterized in that, vegetable oil, molecular clock monoglyceride, citric acid glyceride, phytosterol, Tea Polyphenols and rosemary, are poured in the reaction vessel of lid and mixed, 2-20min in temperature 65-80 ℃ water-bath, handle 2-20min through high-speed homogenization machine 8000-20000r/min then, again it is chilled to 10-20 ℃ in 10-30min, returns back to 23-26 ℃ and get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110194798 CN102293261B (en) | 2011-07-12 | 2011-07-12 | Waterless biscuit oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110194798 CN102293261B (en) | 2011-07-12 | 2011-07-12 | Waterless biscuit oil and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102293261A true CN102293261A (en) | 2011-12-28 |
| CN102293261B CN102293261B (en) | 2012-12-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201110194798 Expired - Fee Related CN102293261B (en) | 2011-07-12 | 2011-07-12 | Waterless biscuit oil and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| CN102696728A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Method for making green tea biscuits |
| CN103156001A (en) * | 2013-04-15 | 2013-06-19 | 江南大学 | Preparation of peanut-oil-based plastic fat |
| CN103535447A (en) * | 2013-09-30 | 2014-01-29 | 安徽康尔美油脂有限公司 | Grease specially used for moon cakes, and preparation method thereof |
| CN108159429A (en) * | 2017-12-21 | 2018-06-15 | 广州合诚三先生物科技有限公司 | A kind of water-soluble rosemary antioxidant and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656907A (en) * | 2004-02-17 | 2005-08-24 | 南海油脂工业(赤湾)有限公司 | Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition |
| CN1666620A (en) * | 2005-04-01 | 2005-09-14 | 江南大学 | Single-purpose fluidal shortening for freezing flour dough and manufacturing method thereof |
| CN101259102A (en) * | 2008-04-17 | 2008-09-10 | 湖北福星生物科技有限公司 | Micrometre level docosahexaenoic acid emulsion and preparation thereof |
-
2011
- 2011-07-12 CN CN 201110194798 patent/CN102293261B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656907A (en) * | 2004-02-17 | 2005-08-24 | 南海油脂工业(赤湾)有限公司 | Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition |
| CN1666620A (en) * | 2005-04-01 | 2005-09-14 | 江南大学 | Single-purpose fluidal shortening for freezing flour dough and manufacturing method thereof |
| CN101259102A (en) * | 2008-04-17 | 2008-09-10 | 湖北福星生物科技有限公司 | Micrometre level docosahexaenoic acid emulsion and preparation thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613320A (en) * | 2012-04-20 | 2012-08-01 | 湖南大三湘油茶科技有限公司 | Functional camellia oil and manufacture method of functional camellia oil |
| CN102696728A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Method for making green tea biscuits |
| CN103156001A (en) * | 2013-04-15 | 2013-06-19 | 江南大学 | Preparation of peanut-oil-based plastic fat |
| CN103156001B (en) * | 2013-04-15 | 2014-11-12 | 江南大学 | Preparation of peanut-oil-based plastic fat |
| CN103535447A (en) * | 2013-09-30 | 2014-01-29 | 安徽康尔美油脂有限公司 | Grease specially used for moon cakes, and preparation method thereof |
| CN108159429A (en) * | 2017-12-21 | 2018-06-15 | 广州合诚三先生物科技有限公司 | A kind of water-soluble rosemary antioxidant and preparation method thereof |
| CN108159429B (en) * | 2017-12-21 | 2020-11-10 | 广州合诚三先生物科技有限公司 | Water-soluble rosemary antioxidant and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102293261B (en) | 2012-12-19 |
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| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Zengli Inventor after: Wang Gaojie Inventor after: Chen Minghai Inventor after: Wan Changwu Inventor before: Chen Minghai Inventor before: Wang Gaojie Inventor before: Wang Zengli Inventor before: Wan Changwu |
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Free format text: CORRECT: INVENTOR; FROM: CHEN MINGHAI WANG GAOJIE WANG ZENGLI WAN CHANGWU TO: WANG ZENGLI WANG GAOJIE CHEN MINGHAI WAN CHANGWU |
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Granted publication date: 20121219 Termination date: 20130712 |