CN103082030A - Healthy and nutrient grease special for freezing and preparation method thereof - Google Patents
Healthy and nutrient grease special for freezing and preparation method thereof Download PDFInfo
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- CN103082030A CN103082030A CN2012105524485A CN201210552448A CN103082030A CN 103082030 A CN103082030 A CN 103082030A CN 2012105524485 A CN2012105524485 A CN 2012105524485A CN 201210552448 A CN201210552448 A CN 201210552448A CN 103082030 A CN103082030 A CN 103082030A
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Abstract
The invention discloses healthy and nutrient grease special for freezing and a preparation method thereof. The grease comprises 60-100 parts by weight of palm stearin, 0-40 parts by weight of plant oil, 0.5-2.5 parts by weight of emulsifying agents, 0.002-0.015 part by weight of antioxidant and 0.05-0.1 part by weight of corrosion remover. The method comprises the steps of: heating and melting the palm stearin; cooling to 60-70 DEG C after the palm stearin is completely melted; adding the plant oil and the antioxidant into the melted palm stearin to fully stir and mix; adding the emulsifying agent and the corrosion remover to emulsify at a heating state; pumping the grease which is uniformly emulsified into an emergent refrigerator to rapidly cool to 20-35 DEG C; homogenizing in a kneading machine; and finally, feeding the mixture to a curing workshop section to cure the product. The grease special for freezing produced by the method is high in quality, low in contents of trans-fatty acid, good in generality, good in antioxidant effect and high in health trophism.
Description
Technical field
The present invention relates to the special fat field, be specifically related to freezing special fat of a kind of health-nutrition type and preparation method thereof.
Background technology
In recent years, along with quickening and the growth in the living standard of people's rhythm of life, frozen product is favored by people deeply because of its health, convenience, being rich in nutrition.The fast food freezing technology can keep the original freshness of wholefood, color and luster local flavor, nutritional labeling, exterior quality and inherent quality to greatest extent, is the optimum food storage technique of generally acknowledging at present.Freezing flour-dough processing bread is because health, nutrition, the advantage such as quick and easy have become one of baking food market focus with fastest developing speed, and its market demand increases sharply.Freezing special fat is one of requisite important source material during freezing flour-dough and quick-frozen food are produced, and the quality character of product is played vital effect.
In quick-frozen food, the emulsification property of freezing special fat and cream characteristic can guarantee musculus cutaneus, fillings quality stable in processing and process of cryopreservation.Because the grease viscosity is larger, stability better has anti-warm emulsifiability, can keep the moisture of musculus cutaneus in quick-frozen food, stops the musculus cutaneus cracking.In addition, grease also has material impact to quality characteristics such as the sense organ of quick-frozen conditioning food such as quick-freezing dumpling, made quick-frozen dumpling, frozen bread, quick-frozen pyramid-shaped dumpling etc., local flavor, mouthfeel, nutrition.
Special fat has important effect as the formula components of freezing flour-dough to processing characteristics, quality and the storage stability of its product.Grease has hydrophobicity, when dough is modulated, can stop protein suction, suppress the cohesive force that gluten forms, reduces dough, make that dough is soft, elasticity reduces, plasticity strengthens, delayed the aging of freezing flour-dough, thereby matter structure and the quality of final products had shortening or softening effect.In addition, special fat also has material impact to the local flavor of freezing flour-dough baked goods, mouthfeel, storage etc.
Therefore, for quality and the quality that guarantees frozen food, freezing special fat must have good stability, oxidation resistance, wide plastic range and mouthfeel, and nutritionally can satisfy to greatest extent different customer groups' individual demand.Along with the development of China's frozen food industry, market constantly increases demand and the requirement of freezing special fat, therefore develops freezing special fat significant at frozen food industry.The present existing frozen food special fat of China is mainly take universal margarine, shortening as main, and basic oil is mostly HPO and Some Animals grease.Wherein there is coarse grains in animal fat, the problems such as product quality inferior quality; Hydrogenated vegetable oil trophism, local flavor are not good, and hardness is higher can affect mouthfeel, and content of trans fatty acids wherein is high, and the health of human body is threatened to be comprised and promote artery sclerosis, cause cerebral function decline, impact to grow to bring out the women and suffer from the problems such as type II diabetes.Therefore, the exploitation content of trans fatty acids is low, health-nutrition, and the freezing special fat of good processability is significant.
Summary of the invention
Problem for existing freezing special fat exists the object of the invention is to develop the freezing special fat that a kind of content of trans fatty acids is low, mouthfeel good, local flavor is good, hardness is moderate, trophism is good, healthy, and its preparation method is provided.
For achieving the above object, the present invention proposes following technical scheme:
The freezing special fat of a kind of health-nutrition type according to parts by weight, comprises following component: palm stearin 60-100, vegetable oil 0-40, emulsifying agent 0.5-2.5, antioxidant 0.002-0.015, anticorrisive agent 0.05-0.1.
Preferably, described vegetable oil is any one in camellia oil, Seabuckthorn Oil, olive oil, walnut oil.
Preferably, described emulsifying agent is any one or two kinds in food grade emulsifier glycerin monostearate and sorbester p17 (food-grade).
Preferably, described antioxidant is butylated hydroxy anisole (BHA), any one in 2,6 BHTs (BHT) and tocopherol (VE) or two or more.
Preferably, described anticorrisive agent is any one in citric acid and potassium sorbate.
The preparation method of above-mentioned freezing special fat comprises the steps:
(1) palm stearin being heated to 70 ° of C-80 ° of C melts;
(2) fully the fusing after, be cooled to 60 ° of C-70 ° of C and add vegetable oil and antioxidant, fully mix both;
(3) add emulsifying agent and anticorrisive agent, under the state of heating, carry out emulsification;
(4) the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 20-35 ° of C; Cooled emulsified fat is carried out homogeneous in kneader;
(5) send at last slaking workshop section and carry out the slaking of product.
Preferably, step (3) emulsifying rate is 500-1500 rev/min, emulsifying temperature 60-70 ° C, emulsification times 10-30 minute.
Preferably, the homogenizing temperature of the described emulsified fat of step (4) in kneader is 25-40 ° of C, homogenizing time 0.5-5 minute.
Preferably, the described curing temperature of step (5) is 20-30 ° of C, and the curing time is 24-72 hour.
The preparation process of above-mentioned freezing special fat can be prepared the processing oil that is applicable to freezing flour-dough and quick-frozen food.
The present invention compares with at present commercially available shortening wet goods special fat, has the following advantages:
The one, products material is the containing hydrogenated vegetable oil not, has the content of trans fatty acids of adverse effect low to health in the pure vegetable oil of employing; The 2nd, the versatility of product is good, both can be used for the making of freezing flour-dough, also can be used for the making of frozen food; The 3rd, contain oxidation-resistant active ingredient such as polyphenols in product in vegetable oil, antioxidation activity is high, and is good to the oxidation effectiveness that delays bread, fillings; The 4th, product trophism is high, contains the several functions composition in tea oil, Seabuckthorn Oil, olive oil, walnut oil, for the function of keeping cardiovascular system, improves body immunity, reduces cholesterol, and prevention and treatment hypertension have obvious effect.
Description of drawings
Fig. 1 is that the solid fats content of embodiment 1-8 varies with temperature curve, and in figure, PS represents palm stearin, and TO represents camellia oil, and SO represents Seabuckthorn Oil, and OO represents olive oil, and WO is walnut oil.
Fig. 2 is that the hardness of embodiment 1-8 varies with temperature curve, and in figure, PS represents palm stearin, and TO represents camellia oil, and SO represents Seabuckthorn Oil, and OO represents olive oil, and WO is walnut oil.
The specific embodiment
For the present invention is described better, be convenient to understand technical scheme of the present invention, the invention will be further described in conjunction with the embodiments:
Embodiment 1
Take raw material by following following formula (weight): palm stearin 95g, camellia oil 5g, glycerin monostearate 0.5g, sorbester p17 0.5g, butylated hydroxy anisole 0.003g, potassium sorbate 0.06g.
Freezing special fat preparation method: palm stearin is heated to 70 ° of C melts; Slightly do coolingly fully after the fusing, add camellia oil and butylated hydroxy anisole to 70 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and potassium sorbate, under the state of heating, carry out emulsification, emulsifying rate is 700 rev/mins, 70 ° of C of emulsifying temperature, emulsification times 10 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 35 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 35 ° of C, homogenizing time 1 minute; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 30 ° of C, and the curing time is 72 hours.
Take raw material by following following formula (weight): palm stearin 90g, Seabuckthorn Oil 10g, glycerin monostearate 0.6g, sorbester p17 0.6g, butylated hydroxy anisole 0.005g, potassium sorbate 0.07g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add Seabuckthorn Oil and butylated hydroxy anisole to 60 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and potassium sorbate, under the state of heating, carry out emulsification, emulsifying rate is 900 rev/mins, 65 ° of C of emulsifying temperature, emulsification times 20 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 30 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 35 ° of C, homogenizing time 2 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 30 ° of C, and the curing time is 48 hours.
Embodiment 3
Take raw material by following following formula (weight): palm stearin 85g, olive oil 15g, glycerin monostearate 0.8g, sorbester p17 0.8g, tocopherol 0.007g, citric acid 0.08g.
Freezing special fat preparation method: palm stearin is heated to 70 ° of C melts; Slightly do coolingly fully after the fusing, add olive oil and tocopherol to 65 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and citric acid, under the state of heating, carry out emulsification, emulsifying rate is 1100 rev/mins, 65 ° of C of emulsifying temperature, emulsification times 30 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 30 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 30 ° of C, homogenizing time 3 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 25 ° of C, and the curing time is 48 hours.
Embodiment 4
Take raw material by following following formula (weight): palm stearin 80g, camellia oil 20g, glycerin monostearate 0.8g, sorbester p17 0.8g, tocopherol 0.009g, citric acid 0.08g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add camellia oil and tocopherol to 70 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and citric acid, under the state of heating, carry out emulsification, emulsifying rate is 1100 rev/mins, 65 ° of C of emulsifying temperature, emulsification times 30 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 30 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 30 ° of C, homogenizing time 3 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 25 ° of C, and the curing time is 48 hours.
Embodiment 5
Take raw material by following following formula (weight): palm stearin 75g, walnut oil 25g, glycerin monostearate 0.9g, sorbester p17 0.9g, tocopherol 0.005g, 2,6 BHT 0.006g, citric acid 0.09g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add walnut oil, tocopherol and 2,6 BHTs to 65 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and citric acid, under the state of heating, carry out emulsification, emulsifying rate is 1200 rev/mins, 60 ° of C of emulsifying temperature, emulsification times 30 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 25 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 25 ° of C, homogenizing time 3.5 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 25 ° of C, and the curing time is 24 hours.
Embodiment 6
Take raw material by following following formula (weight): palm stearin 70g, olive oil 30g, glycerin monostearate 0.9g, sorbester p17 0.9g, tocopherol 0.006g, 2,6 BHT 0.007g, citric acid 0.09g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add olive oil, tocopherol and 2,6 BHTs to 70 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and citric acid, under the state of heating, carry out emulsification, emulsifying rate is 1400 rev/mins, 60 ° of C of emulsifying temperature, emulsification times 30 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 25 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 25 ° of C, homogenizing time 4 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 25 ° of C, and the curing time is 36 hours.
Embodiment 7
Take raw material by following following formula (weight): palm stearin 60g, camellia oil 40g, glycerin monostearate 1.0g, sorbester p17 1.0g, tocopherol 0.01g, 2,6 BHT 0.005g, citric acid 0.1g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add camellia oil, tocopherol and 2,6 BHTs to 60 ° of C, fully mix both; Add glycerin monostearate, sorbester p17 and citric acid, under the state of heating, carry out emulsification, emulsifying rate is 1500 rev/mins, 60 ° of C of emulsifying temperature, emulsification times 30 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 20 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 25 ° of C, homogenizing time 5 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 20 ° of C, and the curing time is 24 hours.
Take raw material by following following formula (weight): palm stearin 100g, sorbester p17 2.5g, butylated hydroxy anisole 0.0020g, potassium sorbate 0.05g.
Freezing special fat preparation method: palm stearin is heated to 80 ° of C melts; Slightly do coolingly fully after the fusing, add camellia oil and butylated hydroxy anisole to 70 ° of C, fully mix both; Add sorbester p17 and potassium sorbate, under the state of heating, carry out emulsification, emulsifying rate is 500 rev/mins, 70 ° of C of emulsifying temperature, emulsification times 25 minutes; With high-pressure pump, the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 35 ° of C; Cooled emulsified fat is carried out homogeneous in kneader, homogenizing temperature is 40 ° of C, homogenizing time 3 minutes; Pack from kneader product out above-mentioned, the product after packing is sent into slaking workshop section and is carried out the slaking of product, and curing temperature is 30 ° of C, and the curing time is 72 hours.
Table 1: the performance indications of the embodiment of the present invention 1 ~ 8 product
Claims (10)
1. the freezing special fat of health-nutrition type, is characterized in that, comprises following component according to parts by weight: palm stearin 60-100, vegetable oil 0-40, emulsifying agent 0.5-2.5, antioxidant 0.002-0.015, anticorrisive agent 0.05-0.1.
2. freezing special fat according to claim 1, is characterized in that, described vegetable oil is any one in camellia oil, Seabuckthorn Oil, olive oil, walnut oil.
3. freezing special fat according to claim 1, is characterized in that, described emulsifying agent is any one or two kinds in the sorbester p17 of food grade emulsifier glycerin monostearate and food-grade.
4. freezing special fat according to claim 1, is characterized in that, described antioxidant is butylated hydroxy anisole, any one in 2,6 BHTs and tocopherol or two or more.
5. according to claim 1 and 2 or 3 or 4 described freezing special fats, is characterized in that, described anticorrisive agent is any one in citric acid and potassium sorbate.
6. the preparation method of the described freezing special fat of claim 1 ~ 5 any one, is characterized in that, comprises the steps:
(1) palm stearin being heated to 70 ° of C-80 ° of C melts;
(2) fully the fusing after, be cooled to 60 ° of C-70 ° of C and add vegetable oil and antioxidant, fully mix both;
(3) add emulsifying agent and anticorrisive agent, under the state of heating, carry out emulsification;
(4) the uniform grease of emulsification is pumped into Chiller and be quickly cooled to 20-35 ° of C; Cooled emulsified fat is carried out homogeneous in kneader;
(5) send at last slaking workshop section and carry out the slaking of product.
7. the preparation method of freezing special fat claimed in claim 6, is characterized in that, step (3) emulsifying rate is 500-1500 rev/min, emulsifying temperature 60-70 ° C, emulsification times 10-30 minute.
8. the preparation method of claim 6 or 7 described freezing special fats, is characterized in that, the homogenizing temperature of the described emulsified fat of step (4) in kneader is 25-40 ° of C, homogenizing time 0.5-5 minute.
9. the preparation method of claim 6 or 7 described freezing special fats, is characterized in that, the described curing temperature of step (5) is 20-30 ° of C, and the curing time is 24-72 hour.
10. the preparation method of freezing special fat claimed in claim 8, is characterized in that, the described curing temperature of step (5) is 20-30 ° of C, and the curing time is 24-72 hour.
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| CN2012105524485A CN103082030A (en) | 2012-12-18 | 2012-12-18 | Healthy and nutrient grease special for freezing and preparation method thereof |
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| CN2012105524485A CN103082030A (en) | 2012-12-18 | 2012-12-18 | Healthy and nutrient grease special for freezing and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336497A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen oat noodles |
| CN104336484A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of instant frozen stuffed dumplings |
| CN104336483A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen dumplings |
| CN105695522A (en) * | 2016-01-28 | 2016-06-22 | 华南理工大学 | Special oil for quick-frozen food and preparation method thereof |
| CN113229450A (en) * | 2021-05-31 | 2021-08-10 | 成都川冠匠心食品有限公司 | Raw material formula of hot pot rice dumplings, hot pot rice dumplings and preparation method thereof |
| CN116616351A (en) * | 2022-09-13 | 2023-08-22 | 华南理工大学 | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336497A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen oat noodles |
| CN104336484A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of instant frozen stuffed dumplings |
| CN104336483A (en) * | 2014-11-19 | 2015-02-11 | 苏州大福外贸食品有限公司 | Preparation method of quick-frozen dumplings |
| CN105695522A (en) * | 2016-01-28 | 2016-06-22 | 华南理工大学 | Special oil for quick-frozen food and preparation method thereof |
| CN113229450A (en) * | 2021-05-31 | 2021-08-10 | 成都川冠匠心食品有限公司 | Raw material formula of hot pot rice dumplings, hot pot rice dumplings and preparation method thereof |
| CN116616351A (en) * | 2022-09-13 | 2023-08-22 | 华南理工大学 | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof |
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Application publication date: 20130508 |