CN102792986B

CN102792986B - Demoulding oil for bread

Info

Publication number: CN102792986B
Application number: CN 201210294030
Authority: CN
Inventors: 张靖瑜
Original assignee: ZEELANDIA CURE RAW MATERIAL (WUXI) CO Ltd
Current assignee: ZEELANDIA CURE RAW MATERIAL (WUXI) CO Ltd
Priority date: 2012-08-17
Filing date: 2012-08-17
Publication date: 2013-07-31
Anticipated expiration: 2032-08-17
Also published as: CN102792986A

Abstract

The invention discloses demoulding oil for bread. A preparation method for the demoulding oil comprises the steps as follows: (1) mixing soybean salad oil, polyglycerol polyricinoleate, hydrogenated oil fat and sucrose fatty acid ester, and uniformly stirring to prepare an oil phase; (2) driving the oil phase prepared in the step (1) into an emulsifying tank, starting a stirring and circulating pump, and adjusting the pressure of a circulating pipeline of the emulsifying tank to be 7-9 bar; and while starting the stirring and circulating pump, adding drinking water into the emulsifying tank, and controlling the flow of the added water to be 15-20 L/min; (3) after adding the drinking water, keeping the pressure of the circulating pipeline to be 7-9 bar, and circularly mixing for 15-20 min; and (5) filling under the condition of keeping the stirring state of the emulsifying tank and the circulating state of the pump, wherein the raw materials by mass percent used in the preparation method comprise 32-37% of soybean salad oil, 1-4% of polyglycerol polyricinoleate, 1-6% of hydrogenated oil fat, 0.1-1% of sucrose fatty acid ester and 58-60% of drinking water. The demoulding rate of the demoulding oil can reach 100%, and the demoulding oil is suitable for demoulding of bread, in particular for the bread with sugar content of less than 15%.

Description

A kind of bread mould oil

Technical field

The present invention relates to food processing technology field, especially relate to a kind of bread mould oil that is used to make bakery.

Background technology

The processing method of bakery is that the dough that will ferment is placed in the mould of baking usefulness and enters the baking oven baking, originally dough easily glues roasting mould surface, in case just no longer adhere to roasting mould but epidermis forms the back, therefore need before epidermis forms, prevent that with bakeware mold oil dough from sticking at roasting mould.

Lard at present commonly used, butter and vegetable oil are as mould oil, and they have a lot of shortcomings: (1) most of vegetable oil are all comparatively thin, and be mobile big, when temperature raises, the flowability of vegetable oil is bigger, and vegetable oil can accumulate to the bottom of roasting mould, has only one deck oil as thin as a wafer to remain on the roasting die wall; Roasting mould bottom assemble too many oil can make the dough epidermis tough and tensile, produce unhappy smell, especially used when oily impure, smell is bigger.(2) lard concentration is bigger, often is to solidify attitude, with must heating melting before, makes production efficiency low.(3) fusing point of a little greases all is lower than 50 ℃, will infiltrate in the dough before the epidermis of dough forms, and can not remain between dough and the roasting mould, so dough will be bonded on the roasting mould.(4) cure in the process carbonization easily takes place, these grease non-refractories cure that the rising along with temperature begins to take place oxidation most in the process, and polymerization takes place then, cause carbonization at last, stay the carburization zone of one deck black on roasting mould, and it are more and more thicker to become.(5) the black carburization zone on the roasting mould is more and more thicker, makes that the heat transmission between baking oven and the dough is more and more difficult, and required energy consumption also increases thereupon, causes cost of manufacture to rise.

Summary of the invention

At the problems referred to above that prior art exists, the applicant provides a kind of bread mould oil.The demolding rate of this mould oil can reach 100%, is applicable to the demoulding of bread, is particularly useful for sugar content less than 15% bread.

Technical scheme of the present invention is as follows:

A kind of bread mould oil, its preparation method is:

(1) soybean salad oil, polyglycereol castor-oil plant alcohol ester, hydrogenated oil and fat, sucrose fatty ester are mixed, stir, make oil phase;

(2) the prepared oil phase of step (1) is squeezed into emulsion tank, start to stir and circulating pump, the pressure of the circulating line of emulsion tank is adjusted to 7 ~ 9bar; When starting stirring and circulating pump drinking water is added emulsion tank, adding discharge is 15 ~ 20L/ minute;

(3) add drinking water after, the pressure of circulating line keeps 7 ~ 9 bar, circulation mixed 15 ~ 20 minutes;

(5) can under the situation that the maintenance emulsion tank stirs and pump circulates;

The mass percent of employed raw material and each raw material is among the above-mentioned preparation method: soybean salad oil 32 ~ 37%, polyglycereol castor-oil plant alcohol ester 1 ~ 4%, hydrogenated oil and fat 1 ~ 6%, sucrose fatty ester 0.1 ~ 1%, drinking water 58 ~ 60%.

Beneficial technical effects of the present invention is:

Action principle of the present invention is: this mould oil is the Water-In-Oil type, and emulsifying agent parcel moisture is suspended in the oil.Brush this mould oil at roasting mould inwall, put into dough then, mould oil forms separation layer between dough and roasting mould inwall, temperature rises when surpassing 100 ℃ in the process of baking, moisture in the mould oil will evaporate, steam can promote dough away from roasting mould inwall and help bread to form epidermis crisp and that color and luster is splendid, in the mould oil water evaporates intact after, the oil in the mould oil still can be at dough and roasting mould inwall formation separation layer.And this bread mould oil is white in color, and can clearly differentiate roasting mould and whether spray mould oil.

Hydrogenated oil and fat can improve demoulding oil viscosity in this mould oil, helps the spraying of mould oil, and sprays to and have extraordinary adhesion property on the mould side wall.Sucrose fatty ester can obviously increase water in oil ability and stability.

This mould oil viscosity is suitable, therefore has fabulous adhesive force, and the long duration is sprayed on the roasting mould in advance in advance, mould oil also can not occur and flow to the situation of trying to get to the heart of a matter; Quality stability is good, even also do not influence quality under the effect of mechanical forces such as spraying, stirring, pump conveying; Heat transfer property is good, can effectively save the baking box electricity consumption; Smear easily and fast, health, cure end after, do not have Residual oil on baking tray or the roasting mould, can reduce cleaning cost and labour.The bread epidermis that uses this mould oil to bake does not have incompleteness, complete, plentiful, bright and clean; Be not stained with mould, do not fall slag, do not send out Jiao, color and luster is tempting.

The specific embodiment

Embodiment 1

(2) oil phase is squeezed into emulsion tank, start and stir and the pump circulation; The pressure of the circulating line of emulsion tank is adjusted to 9bar;

(3) simultaneously drink water is added oil phase, adding discharge is 15L/ minute;

(4) after water injection after, the pressure of circulating line keeps 9 bar, circulation mixed 15 minutes;

(5) can under the situation of stirring of maintenance emulsion tank and circulation;

The mass percent of employed raw material and each raw material is among the above-mentioned preparation method: soybean salad oil 32%, polyglycereol castor-oil plant alcohol ester 1%, hydrogenated oil and fat 6%, sucrose fatty ester 1%, drinking water 60%.

Embodiment 2

(2) oil phase is squeezed into emulsion tank, start and stir and the pump circulation; The pressure of the circulating line of emulsion tank is adjusted to 8bar;

(3) simultaneously drink water is added oil phase, adding discharge is 18L/ minute;

(4) after water injection after, the pressure of circulating line keeps 8 bar, circulation mixed 17 minutes;

The mass percent of employed raw material and each raw material is among the above-mentioned preparation method: soybean salad oil 35%, polyglycereol castor-oil plant alcohol ester 2.5%, hydrogenated oil and fat 3%, sucrose fatty ester 0.5%, drinking water 59%.

Embodiment 3

(2) oil phase is squeezed into emulsion tank, start and stir and the pump circulation; The pressure of the circulating line of emulsion tank is adjusted to 7bar;

(3) simultaneously drink water is added oil phase, adding discharge is 20L/ minute;

(4) after water injection after, the pressure of circulating line keeps 7 bar, circulation mixed 20 minutes;

The mass percent of employed raw material and each raw material is among the above-mentioned preparation method: soybean salad oil 36.9%, polyglycereol castor-oil plant alcohol ester 4%, hydrogenated oil and fat 1%, sucrose fatty ester 0.1%, drinking water 58%.

Claims

1. bread mould oil is characterized in that its preparation method is:

(4) can under the situation that the maintenance emulsion tank stirs and pump circulates;