CN103651950A - Shortening composition containing extremely high hydrogenated erucic acid rapeseed oil - Google Patents
Shortening composition containing extremely high hydrogenated erucic acid rapeseed oil Download PDFInfo
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- CN103651950A CN103651950A CN201210352330.8A CN201210352330A CN103651950A CN 103651950 A CN103651950 A CN 103651950A CN 201210352330 A CN201210352330 A CN 201210352330A CN 103651950 A CN103651950 A CN 103651950A
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- shortening
- rapeseed oil
- erucic acid
- oil
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- 238000004904 shortening Methods 0.000 title claims abstract description 130
- 235000019484 Rapeseed oil Nutrition 0.000 title claims abstract description 119
- 239000000203 mixture Substances 0.000 title claims abstract description 94
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical class CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 title claims abstract description 86
- 240000007594 Oryza sativa Species 0.000 claims abstract description 39
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 39
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 claims description 82
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 claims description 82
- 235000019197 fats Nutrition 0.000 claims description 63
- 238000005984 hydrogenation reaction Methods 0.000 claims description 50
- 239000003921 oil Substances 0.000 claims description 39
- 235000019198 oils Nutrition 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 33
- 239000004519 grease Substances 0.000 claims description 22
- 235000019737 Animal fat Nutrition 0.000 claims description 20
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000012976 tarts Nutrition 0.000 claims description 16
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 12
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical group CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 12
- 239000008165 rice bran oil Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
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- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
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- 230000000694 effects Effects 0.000 abstract description 7
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 7
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- 238000010791 quenching Methods 0.000 description 4
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 3
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 3
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- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
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- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- 239000003778 fat substitute Substances 0.000 description 2
- 235000013341 fat substitute Nutrition 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
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- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- LPLLVINFLBSFRP-UHFFFAOYSA-N 2-methylamino-1-phenylpropan-1-one Chemical compound CNC(C)C(=O)C1=CC=CC=C1 LPLLVINFLBSFRP-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides a shortening composition. The shortening composition contains extremely high hydrogenated erucic acid rapeseed oil and other vegetable oils which are different from the extremely high hydrogenated erucic acid rapeseed oil, based on the total weight of the shortening composition, the content of the extremely high hydrogenated erucic acid rapeseed oil is 1-40wt%, the other vegetable oils are selected from rice fat and common rapeseed oil. The shortening composition provided by the invention can be used as a substitute product of lard oil, a preferable frying effect is provided, and meanwhile the disadvantages of low vitamin E content and high cholesterol of the lard oil are overcome.
Description
Technical field
The present invention relates to edible oil field, more particularly, the present invention relates to the shortening composition that comprises deep hydrogenation high erucic acid rapeseed oil.
Background technology
Shortening (Shortening) is to be transformed by English Shorten mono-word, the meaning is by using the food such as this grease processing biscuit, can make this food become crisp frangible, the grease with this function is called shortening, and this character of shortening is shortening property.Lard has very pleasant local flavor, and wide material sources and cheapness, therefore at field of food, is widely used as shortening.But the topmost defect of lard is that it is also unhealthy, and wherein content of vitamin E is lower, is only 200ppm left and right, and cholesterol is very high, more than 1000ppm.In current society, along with people's living standard improves day by day, the incidence of disease of angiocardiopathy also continues to raise thereupon.It is too much the immediate cause that causes the disease such as cardiovascular that cholesterol is taken in.Therefore, people wish to develop the lard substitute products of lower cholesterol content, and this product should keep at least suitable with lard shortening effect.
For this object, people have carried out extensive and deep research, natural or the synthetic oils such as oleum sapii, extraction of cocoa butter, rice bran oil, peanut oil, tea-seed oil all were once used to prepare shortening, but these synthetic shortenings all cannot reach the effect close with lard at aspects such as shortening performance and products tastes.For example, the people such as Zhang Jianyu disclose the animal fat of the vegetable oil of palm oil, soybean oil, cottonseed oil and so on and lard, butter, sheep oil or fish oil and so on have been mixed and hydrogenation in No. CN101108999Ath, Chinese patent, thereby the performance characteristics such as the molten year of improvement product animals and plants wax, toughness, but this kind of product obviously cannot be for shortening.The people such as Gruetzmacher have mentioned with refining sorbitan four esters that obtain in vegetable oil mixt as fat substitute low in calories in No. EP0757031A2nd, European patent.The people such as Nelson disclose and have used the monoesters of monoesters, propane diols and aliphatic acid and the monoesters of PEO sorbitan of glycerine and aliphatic acid to be mixed with shortening composition in No. US3429714th, United States Patent (USP).But the disclosed shortening of these patents does not all show gratifying shortening performance and mouthfeel characteristic, so people are are also constantly researching and developing new shortening composition as lard substitute.
The chemical name of erucic acid is cis-13-docosenoic acid, is the natural a kind of composition comprising in rapeseed, is therefore also just naturally and understandably included in rapeseed oil.In rapeseed oil, conventionally comprise the compositions such as arachidic acid, oleic acid, linoleic acid, leukotrienes, erucic acid, in traditional rapeseed oil, the content of erucic acid can, up to 20-60%, be known as " high erucic acid rapeseed oil " in the art.Because erucic acid has astringent taste, this type of high erucic acid rapeseed oil is generally used for filler of manufacturing lubricant, biodiesel, quenching oil, rubber materials etc.Owing to thering is higher unsaturated bond content in high erucic acid rapeseed oil, can be by most unsaturated double-bond be wherein carried out to the high erucic acid rapeseed oil that hydrogenation makes deep hydrogenation.For the Consideration of the aspects such as mouthfeel, the research of this area normally lowly reaches content of erucic acid at 5%, even lower than the common rapeseed oil of 3% natural origin, for shortening, prepare, and high erucic acid content rapeseed oil is seldom for edible oil field.Even there is report to claim, take in high erucic acid rapeseed oil and can bring adverse effect to organs such as liver, hearts, also can cause the symptoms such as decrease of platelet, depauperation, therefore should avoid using it for edible oil as far as possible.Also never any research report mention the high erucic acid rapeseed oil of deep hydrogenation can be for the preparation of shortening.
For above problem, the inventor has developed the high erucic acid rapeseed oil of deep hydrogenation has been mixed to use with other vegetable oil, and the shortening composition properties making is splendid, and has overcome above-mentioned defect, can be used as lard substitute.
Summary of the invention
Of the present invention, aspect first, provide a kind of shortening.
The high erucic acid rapeseed oil that shortening provided by the invention comprises deep hydrogenation and other vegetable oil that is different from the high erucic acid rapeseed oil of described deep hydrogenation, the gross weight of described shortening of take is benchmark, the content of the high erucic acid rapeseed oil of described deep hydrogenation is 1-40 % by weight, be preferably 5-30 % by weight, more preferably 15-25 % by weight.
One preferred embodiment in, described high erucic acid rapeseed oil is benchmark for take the weight of this high erucic acid rapeseed oil, the rapeseed oil of the erucic acid that comprises 20-60 % by weight, is preferably the rapeseed oil of the erucic acid that comprises 25-55% weight, more preferably comprises the rapeseed oil of the erucic acid of 38-55 % by weight.The high erucic acid rapeseed oil of described deep hydrogenation represents the high erucic acid rapeseed oil that more than 98% two keys are hydrogenated.
In another preferred embodiment, described other vegetable oil is selected from one or both in rice fat and common rapeseed oil.The gross weight of described shortening of take is benchmark, and the content of described rice fat and/or common rapeseed oil is 60-99 % by weight, is preferably 70-95 % by weight, more preferably 75-85 % by weight.One preferred embodiment in, the gross weight of described shortening of take is benchmark, described shortening comprises: the common rapeseed oil of 5-75 % by weight, 5-90 % by weight rice fat and 5-20 % by weight deep hydrogenation high erucic acid rapeseed oil.One preferred embodiment in, described rice fat is obtained through grease is separated by rice bran oil.Another preferred embodiment in, described common rapeseed oil is benchmark for take the weight of described common rapeseed oil, content of erucic acid is not more than the natural rapeseed oil of 5 % by weight.
In some preferred embodiment, described shortening comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring; Preferred essence and flavoring agent is natural perfume material essence and/or artificial synthetic spices and essence; Preferred emulsifying agent is one or more in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS); Preferred antioxidant is TBHQ (TBHQ), 2, one or more in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA); Preferred food coloring is natural colouring matter and/or artificial color.
In another aspect of the present invention, the invention provides a kind of shortening composition.
The above-mentioned shortening that shortening composition provided by the invention comprises 1-99 % by weight and 99-1 % by weight animal fat, the above-mentioned shortening and the 90-10 % by weight animal fat that preferably comprise 10-90 % by weight, more preferably the above-mentioned shortening and the 80-20 % by weight animal fat that comprise 20-80 % by weight, more preferably comprise above-mentioned shortening and the animal fat of 30-70 % by weight.
In a preferred embodiment of the present invention, described animal fat be selected from that lard, butter, sheep oil, duck are oily, one or more in chicken fat, fish oil, whale oil.
The 3rd aspect of the present invention, provides the preparation method of shortening as mentioned above or shortening composition.
The preparation method of shortening as mentioned above provided by the invention or shortening composition comprises the following steps: 1) grease is mixed, obtain rich mixture; 2) described rich mixture is carried out to chilling, kneading and maturation process.
The 4th aspect of the present invention provides the application of shortening as above or shortening composition.
Being applied as for the preparation of bakery of the shortening as above providing of the present invention or shortening composition.
One preferred embodiment in, described bakery is that Egg Tarts, peach shortcake, sesame seed cake, crisp short cakes with sesame, bread, moon cake or pineapple are crisp.
The specific embodiment
" scope " disclosed herein is with the form of lower limit and the upper limit.Can be respectively one or more lower limits, and one or more upper limit.Given range limits by a selected lower limit and a upper limit.Selected lower limit and the upper limit define the border of special scope.All scopes that can limit by this way comprise with capable of being combined, and any lower limit can be combined to form a scope with any upper limit.For example, for special parameter, listed the scope of 60-120 and 80-110, be interpreted as that the scope of 60-110 and 80-120 also expects.In addition, if the minimum zone value 1 and 2 of listing, and if listed maximum magnitude value 3,4 and 5, scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In the present invention, unless have other explanation, the content range of each component of composition with and preferable range between can mutually be combined to form new technical scheme.
In the present invention, unless there are other explanations, " its combination " represents the multicomponent mixture of described each element, for example two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
In the present invention, unless there are other explanations, all " part " and percentage (%) all refer to percetage by weight.
In the present invention, unless there are other explanations, in all compositions, the percentage sum of each component is 100%.
In the present invention, unless there are other explanations, number range " a-b " represents that the breviary that a closes to the arbitrary real array between b represents, wherein a and b are real numbers.For example number range " 0-5 " represents all to have listed the whole real numbers between " 0-5 " herein, and " 0-5 " just the breviary of these combinations of values represents.
If do not particularly not pointed out, this description term " a kind of " used refers to " at least one ".
If do not particularly not pointed out, the benchmark of percentage of the present invention (comprising percetage by weight) is all the gross weight of described composition.
In this article, except as otherwise noted, the ratio of each component or weight all refer to dry weight.
In the present invention, if not special explanation, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if not special explanation, all technical characterictics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if not special explanation mentioned in this article can sequentially be carried out in steps, also can carry out at random, but preferably in sequence.For example, described method comprises step (a) and (b), represents that described method can comprise in sequence step (a) and (b), also can comprise in sequence step (b) and (a).For example, describedly mention described method and also can comprise step (c), represent that step (c) can random order join described method, for example, described method can comprise step (a) and (b) and (c), also step (a), (c) and (b) be can comprise, step (c), (a) and (b) etc. also can be comprised.
In the present invention, if not special explanation, " comprising " mentioned in this article represents open, can be also closed.For example, described " comprising " can represent to comprise other elements of not listing, also can only comprise the element of listing.
In the present invention, if there is no special explanation, the concrete numerical value in embodiment and concrete material can be combined with other features of description part herein herein.For example, the temperature that description part is herein mentioned reaction is 10-100 ℃, and the reaction temperature that embodiment mentions is 20 ℃, can think so and specifically disclose the scope of 10-20 ℃ herein, or the scope of 20-100 ℃, and this scope other features that can describe part combine and form new technical scheme.Again for example, describe part herein and mention a compounds alcohol, and the concrete alcohol that embodiment mentions is ethanol, ethanol can combine and form new technical scheme with other feature of describing part so.
In the present invention, unless indicated to the contrary, all ratios are weight ratio, and all percentages are percetage by weight, and the unit of temperature is ℃ that pressure unit of force is handkerchief.Room temperature refers to environment temperature conventional in laboratory, with season and change in location, is generally 25 ℃.In addition, all number ranges that the present invention describes include end value and can comprise the upper and lower bound of the scope of disclosure new number range that any combination obtains mutually.For example, if disclosing the weight percentage of certain component is 10 ~ 30 % by weight, preferred 15 ~ 25 % by weight, more preferably 20 ~ 23 % by weight have been equivalent to disclose following number range: 10 ~ 15 % by weight, 10 ~ 25 % by weight, 10 ~ 20 % by weight, 10 ~ 23 % by weight, 15 ~ 30 % by weight, 15 ~ 20 % by weight, 15 ~ 23 % by weight, 20 ~ 25 % by weight, 23 ~ 25 % by weight simultaneously.
Shortening
In the present invention, the high erucic acid rapeseed oil that " shortening " providing comprises deep hydrogenation and other vegetable oil that is different from the high erucic acid rapeseed oil of described deep hydrogenation, the gross weight of described shortening of take is benchmark, the content of the high erucic acid rapeseed oil of described deep hydrogenation is 1-40 % by weight, be preferably 5-30 % by weight, more preferably 15-25 % by weight.In " shortening ", the content of high erucic acid rapeseed oil is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight, 31 % by weight, 32 % by weight, 33 % by weight, 34 % by weight, 35 % by weight, 36 % by weight, 37 % by weight, 38 % by weight, 39 % by weight, 40 % by weight.
In the present invention, " high erucic acid rapeseed oil " refers to that to take the gross weight of described high erucic acid rapeseed oil be benchmark, the percetage by weight of erucic acid is greater than the rapeseed oil of 20 % by weight, wherein content of erucic acid is preferably 20-60 % by weight, 30-58 % by weight more preferably, more preferably 25-55 % by weight, most preferably be 38-55 % by weight, content of erucic acid is 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight, 31 % by weight, 32 % by weight, 33 % by weight, 34 % by weight, 35 % by weight, 36 % by weight, 37 % by weight, 38 % by weight, 39 % by weight, 40 % by weight, 41 % by weight, 42 % by weight, 43 % by weight, 44 % by weight, 45 % by weight, 46 % by weight, 47 % by weight, 48 % by weight, 49 % by weight, 50 % by weight, 51 % by weight, 52 % by weight, 53 % by weight, 54 % by weight, 55 % by weight, 56 % by weight, 57 % by weight, 58 % by weight, 59 % by weight, 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight.In the art, " high erucic acid rapeseed oil " is to be made by the rapeseed with high erucic acid content.
" high erucic acid rapeseed oil of deep hydrogenation " refers to above-mentioned high erucic acid rapeseed oil carried out to the product that catalytic hydrogenation treatment obtains, and through this hydrogenation process, the erucic acid in rapeseed oil is converted into behenic acid substantially.In a specific embodiment, the weight of hydrogenated products grease of take is benchmark, and the content in the grease after hydrogenation with the compound of two keys is brought down below 3 % by weight.The degree of hydrogenation of grease can represent by iodine value, and iodine value is the amount of the required iodine of unsaturated bond addition in grease, is commonly used to characterize the unsaturated group mass contg of grease.Specifically, in the present invention, iodine value is down to and is less than 2g I2/100g rapeseed oil by the 97-108g I2/100g rapeseed oil before hydrogenation, that is to say, " high erucic acid rapeseed oil of deep hydrogenation " represents the product obtaining after about more than 98% two key hydrogenations in " high erucic acid rapeseed oil ".By this hydroprocessing, described rapeseed oil state is at normal temperatures converted into solid-state by liquid state, and fusing point rises to 60-68 ℃ by-9 ℃ of left and right.The high erucic acid rapeseed oil of the concrete deep hydrogenation using of the present invention can be prepared rapeseed oil hydrogenation by known method, also can buy in industry market, for example, can adopt the high erucic acid rapeseed oil that is called the deep hydrogenation of golden oriole special fat purchased from the commodity of company of Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
Other vegetable oil that the high erucic acid rapeseed oil that can be used in the present invention with deep hydrogenation is mixed with shortening can be selected from rice oil, common rapeseed oil and palm stearin mixture, is preferably rice fat and common rapeseed oil." common rapeseed oil " refers to the lower rapeseed oil of content of erucic acid that field of food is conventional, the gross weight of this common rapeseed oil of take is benchmark, its content of erucic acid is approximately equal to or less than 5 % by weight conventionally, is more preferably equal to or less than 2 % by weight, is most preferably equal to or less than 1 % by weight; Oleic acid content is in 60 % by weight left and right, and these rapeseed oils can be buied from market easily, for example, in embodiments of the invention, adopt the gold dragon fish rapeseed oil purchased from Shanghai Jiali Food Industry Co., Ltd..In the present invention, although " high erucic acid rapeseed oil of deep hydrogenation " and " common rapeseed oil " all has lower content of erucic acid, they are diverse." high erucic acid rapeseed oil of deep hydrogenation " is by high erucic acid content, as is greater than 20 % by weight, is preferably 20-60 % by weight, rapeseed oil carry out the product that Hydrogenation obtains; And " common rapeseed oil " refers to the rapeseed oil directly being obtained by the rapeseed kind rolling of low erucic acid content, do not pass through further hydrotreatment, therefore belong to the Canola Oil of natural origin.The present invention is by mixing the high erucic acid rapeseed oil of deep hydrogenation, can obtain the low cholesterol shortening of the shortening performance with similar lard with other plant oil, common rapeseed oil cannot be realized this object at all.
" rice fat " as herein described, also referred to as rice bran fat, is the accessory substance obtaining in producing the process of rice oil, can prepare by technique known in the art.Specifically, the rice fat that the present invention uses can be by carrying out grease separation to ordinary rice bran oil, as degreasing operation, prepare, the method that concrete degreasing process can disclose with reference to the people's such as Ma Chuanguo " research of grade rice bran oil production technology; Chinese grain and oil journal; in October, 2005, the 20th volume the 5th phase 98-100 page ".The preparation of rice bran oil can be with reference to the people such as Li Jiaying " research of organic solvent lixiviate rice bran oil, Jiangsu agricultural sciences, the 40th the 6th phase of volume in 2012,267-268 " described method.
After testing, the rice fat that adopts said method to prepare has the performance characteristic shown in following table 1.
Table 1: the performance characterization of rice fat
| Interventions Requested | Assay |
| Color and luster (133.4mm) | ≤5.0R |
| Iodine value (gI/100g) | 96-105 |
| Moisture and volatile matter content (% by weight) | ≤0.1 |
| Insoluble impurities (% by weight) | ≤0.1 |
| Sterol content (% by weight), take grease gross weight as benchmark | ≤1.5 |
SFC (% by weight), take grease gross weight as 10 ℃ of 0-5 of benchmark
In the present invention, the carbon number of aliphatic acid and the quantity of contained unsaturated double-bond adopt the routine of this area to represent that mode Cm:n represents, m wherein represents the carbon number that contains of aliphatic acid, and n represents the quantity of unsaturated double-bond.For example, it will be apparent to those skilled in that, C18:1 just represents that molecule comprises the C18 unrighted acid of a carbon-to-carbon double bond, i.e. oleic acid; C18:0 just represents not comprise in molecule the C18 saturated fatty acid of carbon-to-carbon double bond, i.e. stearic acid.
When using rice fat to mix with the high erucic acid rapeseed oil of deep hydrogenation, food mouthfeel, outward appearance and local flavor that the shortening product obtaining with described preparation makes are all better than the food that lard makes.In addition, rice fat can bring softer and light local flavor, can also significantly reduce the content of cholesterol.As can be seen from Table 1, contain a large amount of sterols in rice fat, unsaturated fatty acid content is higher, can make product more healthy so that saturated fatty acid content reduces in final shortening, can effectively reduce the generation of blood fat disease.
In a preferred embodiment of the invention, in fat or oil composition or compound lard, also can further comprise essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring.
As essence and flavoring agent of the present invention, can be natural perfume material essence or artificial synthetic spices and essence, also can be the mixture of the two.
In the grease using in the present invention, adding emulsifying agent, is that those of ordinary skill in the art's routine is selected, and those of ordinary skill in the art can according to actual needs, select suitable emulsifying agent.As an example, suitable emulsifying agent of the present invention can be one or several mixtures in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS), and those of ordinary skill in the art can directly determine the content of emulsifying agent in conjunction with prior art again according to description of the invention.In one embodiment of the invention, the content of emulsifying agent is 0.01-20 % by weight, more preferably 0.1-20 % by weight, more preferably 1-15 % by weight, more preferably 2-10 % by weight.
In the grease using, adding antioxidant, is that those of ordinary skill in the art's routine is selected, and those of ordinary skill in the art can according to actual needs, select suitable antioxidant.As an example, suitable antioxidant of the present invention can be TBHQ (TBHQ), 2, a kind of, two or more mixture in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA).
In the grease using, add food coloring, the routine that is those of ordinary skill in the art is selected, those of ordinary skill in the art can be according to actual needs, select suitable food coloring, for example suitable food coloring of the present invention can be both natural colouring matter, also can be artificial color, can also be the mixture of the two.
In a preferred embodiment of the invention, shortening main body of oil is by rice oil and/or common rapeseed oil, and the high erucic acid rapeseed oil of deep hydrogenation forms, with shortening weighing scale, the high erucic acid rapeseed oil content of deep hydrogenation is 1-40 % by weight, and rice oil and/or common rapeseed oil content are 99-60%.
In a preferred embodiment of the invention, shortening is by rice oil and/or common rapeseed oil, and the high erucic acid rapeseed oil of deep hydrogenation composition, with shortening weighing scale, the high erucic acid rapeseed oil content of deep hydrogenation is 1-40 % by weight, and rice oil and/or common rapeseed oil content are 99-60%.
Shortening composition
In the present invention, " shortening composition " comprises aforementioned shortening 1-99 % by weight provided by the invention and animal fat 99-1 % by weight, preferably comprise aforementioned shortening 10-90 % by weight provided by the invention and animal fat 90-10 % by weight, more preferably comprise power aforementioned shortening 20-80 % by weight provided by the invention and animal fat 80-20 % by weight, more preferably comprise aforementioned shortening 30-70 % by weight provided by the invention and animal fat 70-30 % by weight.
In the present invention, " animal fat " refers to the grease that derives from animal, includes but not limited to that lard, butter, sheep oil, duck are oily, one or more in chicken fat.
The aforementioned shortening content comprising in shortening composition provided by the invention is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight, 31 % by weight, 32 % by weight, 33 % by weight, 34 % by weight, 35 % by weight, 36 % by weight, 37 % by weight, 38 % by weight, 39 % by weight, 40 % by weight, 41 % by weight, 42 % by weight, 43 % by weight, 44 % by weight, 45 % by weight, 46 % by weight, 47 % by weight, 48 % by weight, 49 % by weight, 50 % by weight, 51 % by weight, 52 % by weight, 53 % by weight, 54 % by weight, 55 % by weight, 56 % by weight, 57 % by weight, 58 % by weight, 59 % by weight, 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 81 % by weight, 82 % by weight, 83 % by weight, 84 % by weight, 85 % by weight, 86 % by weight, 87 % by weight, 88 % by weight, 89 % by weight, 80 % by weight, 91 % by weight, 92 % by weight, 93 % by weight, 94 % by weight, 95 % by weight, 96 % by weight, 97 % by weight, 98 % by weight, 99 % by weight.
The animal fat content comprising in shortening composition provided by the invention is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight, 31 % by weight, 32 % by weight, 33 % by weight, 34 % by weight, 35 % by weight, 36 % by weight, 37 % by weight, 38 % by weight, 39 % by weight, 40 % by weight, 41 % by weight, 42 % by weight, 43 % by weight, 44 % by weight, 45 % by weight, 46 % by weight, 47 % by weight, 48 % by weight, 49 % by weight, 50 % by weight, 51 % by weight, 52 % by weight, 53 % by weight, 54 % by weight, 55 % by weight, 56 % by weight, 57 % by weight, 58 % by weight, 59 % by weight, 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 81 % by weight, 82 % by weight, 83 % by weight, 84 % by weight, 85 % by weight, 86 % by weight, 87 % by weight, 88 % by weight, 89 % by weight, 80 % by weight, 91 % by weight, 92 % by weight, 93 % by weight, 94 % by weight, 95 % by weight, 96 % by weight, 97 % by weight, 98 % by weight, 99 % by weight.
As no specific instructions, various raw material of the present invention all can obtain by commercially available; Or prepare according to the conventional method of this area.Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Other aspects of the present invention, due to disclosure herein, are apparent to those skilled in the art.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment are only not used in and limit the scope of the invention for the present invention is described.The experimental technique of unreceipted actual conditions in the following example, measures according to national standard conventionally.If there is no corresponding national standard, according to general international standard, normal condition or the condition of advising according to manufacturer, carry out.Unless otherwise indicated, otherwise all umbers are weight portion, and all percentages are weight percentage.
Unless otherwise defined or described herein, the familiar meaning of all specialties used herein and scientific words and those skilled in the art is identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Detection method
In following embodiment of the present invention, adopt following detection method:
Acid number detects: GB/T5009.37-2003;
Peroxide value detects: GB/T5538-1995;
Color and luster detects: SN T 0801.14-1999;
Fusing point detects: GB/T553685;
Iodine value detects: GB 5532-85;
Cholesterol level detects: GB 5009.128-2003;
Sterol content detects: GBT 25223-2010, gas chromatography;
Oryzanol content detection: GBT 25223-2010, gas chromatography;
Moisture and volatile matter content content detection: SN/T 0801.18-2011;
Insoluble impurities content detection: ISO 663-2007;
Solid-state fat content at the various temperature of SFC() detect: AOCS Cd 16b-93 nuclear magnetic resonance method;
FAC(aliphatic acid forms) detect: GB/T 22110-2008 gas chromatography.
Raw material:
In following embodiment of the present invention, the raw material sources of use are as follows:
Lard is large 8 lard products, purchased from grain and oil (Sichuan) Co., Ltd in good;
Common rapeseed oil is golden imperial fish rapeseed oil, purchased from Shanghai Jiali Food Industry Co., Ltd.;
Deep hydrogenation high erucic acid rapeseed oil is golden oriole special fat, purchased from company of Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.;
Rice bran crude oil is purchased from Jin Hai food industry Co., Ltd.
Instrument and equipment:
Cream complete set of equipments is purchased from Denmark Gus Dun Bei Schroeder company.
Embodiment 1. raw material preparations
1.1. rice fat preparation
1.1.1. rice bran oil preparation
Press " research of organic solvent lixiviate rice bran oil, Jiangsu agricultural sciences, the 40th the 6th phase of volume in 2012,267-268 " described method of the people such as Li Jiaying, use rice bran crude oil to prepare rice bran oil.
1.1.2. rice fat preparation
The rice bran oil obtaining in step 1.1.1 is carried out to ungrease treatment, and collect rice fat, concrete grammar is with reference to the people such as Ma Chuanguo " research of grade rice bran oil production technology, Chinese grain and oil journal; in October, 2005, the 20th volume the 5th phase 98-100 page " described technique.
1.2 raw materials detect
Detect performance characteristic, physicochemical property, the aliphatic acid contamination of rice fat, result is respectively as shown in table 2-table 4; Detect physicochemical property, the aliphatic acid contamination of deep hydrogenation high erucic acid rapeseed oil, common rapeseed oil and lard, respectively as shown in Table 3 and Table 4, wherein, the content in table 4 is percetage by weight to result.
Table 2: the performance characteristic of rice fat
The common rapeseed oil of table 3., deep hydrogenation high erucic acid rapeseed oil, lard, the comparison of rice fat physicochemical property
| Physical and chemical index | Lard | Rice fat | Common rapeseed oil | Deep hydrogenation high erucic acid rapeseed oil |
| Acid number (mgKOH/kg) | 0.13 | 0.12 | 0.09 | 0.11 |
| Peroxide value (mmol/kg) | 1.26 | 1.2 | 0.5 | 0.3 |
| Color and luster (133.4mm) | 1.5R | 4.0R | 1.5 | 1.2R |
| Fusing point (℃) | 39.0 | 10.1 | -18 | 65 |
| Iodine value (g I/100g) | 45.0 | 102.53 | 110-118 | 0.5 |
| Cholesterol (ppm) | 1200 | 0 | 0 | 0 |
| Sterol (ppm) | 0 | >10000 | 100-900 | 100-1000 |
| Oryzanol (ppm) | 0 | 1000~7000 | 0 | 0 |
Table 3 result shows, compares with lard, and the cholesterol level of rice fat, common rapeseed oil and deep hydrogenation high erucic acid rapeseed oil is zero substantially, can significantly reduce thus the intake of cholesterol, reduces the risk of suffering from angiocardiopathy.In addition, in common rapeseed oil and deep hydrogenation high erucic acid rapeseed oil, there is sterol, in rice fat, also there is the compositions such as sterol and oryzanol, wherein sterol has angiocardiopathy preventing, transplantation tumor, enhances metabolism, regulates hormonal readiness and antidotal effect, and oryzanol also has similar reduction blood fat, anti-lipid oxidation, improves the effect of vegetative nerve function.
Table 4: aliphatic acid kind and the content of common rapeseed oil, rice fat, deep hydrogenation high erucic acid rapeseed oil and lard
The demonstration of table 4 result, the unsaturated fatty acid content in rice fat and common rapeseed oil is greater than the unsaturated fatty acid content in lard.
According to the result of table 3 and table 4, compare with lard, use the grease of rice fat, common rapeseed oil and the allotment of deep hydrogenation high erucic acid rapeseed oil, more healthy.
Embodiment 2. fat or oil composition preparations
Press the composition shown in table 5, corresponding grease is mixed, stir, be mixed with respectively fat or oil composition 1-12.
Table 5: fat or oil composition forms
Embodiment 3. shortening preparations
Take respectively each 5 kilograms of fat or oil composition 1-12, prepare according to the following steps shortening, wherein, chilling and kneading step all complete in cream complete set of equipments:
1) quench step, it is in 2 liters of stainless steel material pots of 40-60 ℃ that fat or oil composition 1-12 is sent into respectively to initial temperature, the speed cooling 1-5 minute with 5-10 ℃/min, obtains quenching material;
2) kneading step, sends into quenching material in cream complete set of equipments, and the kneading of carrying out under the rotating speed of 50-200 rev/min 1-5 minute is processed, and obtains to mediate to process grease;
3) maturation stage, by the slaking at least 1 day at the temperature of 20 ℃ of the grease after mediating, obtains respectively shortening composition 1-12.
Embodiment 4. Egg Tarts are made
Use respectively shortening composition 1-12 to make Egg Tarts, and use 100% lard in contrast, detailed process is as follows:
1) musculus cutaneus: take 300 grams, 500 grams, flour, 50 grams of shortening compositions, 25 grams of egg liquid, 50 grams of soft white sugars, cold water and mix, it is the musculus cutaneus of 0.5 centimetre that dough is made to thickness, and 5-10 minute wakes up.
2) the crisp heart: take 400 grams, flour, 800 grams of shortening compositions, mix, wipe into the crisp heart, be pressed into squarely, put into Refrigerator store.
3) flogging liquid makes: take 400 grams of egg liquid, 500 grams, cold water, 250 grams of soft white sugars, mix, cross 50 mesh sieves, and stand-by.
4) giving birth to embryo is shaped: with musculus cutaneus, encase the crisp heart, roll thin, twice doubling, in the refrigerator of 5 ℃, place 15 minutes, take out this doubling again, roll into thickness and be the square of 0.5 centimetre, this square dough sheet is divided into the single musculus cutaneus of 20 gram weight, be placed on and on the mould with cosmos pattern, carve round skin.Putting the oil a little for making the mould chrysanthemum small cup of Egg Tarts, put into a round skin, by thin, circle skin limit is flushed with small cup mouthful the round skin of small cup bottom, in the refrigerator of 5 ℃, place 15 minutes, then add 13 grams to flog liquid to chrysanthemum small cup eighty per cant height.The chrysanthemum small cup using etc. is the conventional apparatus of making Egg Tarts, buys and obtains respectively from market.
5) shortening: the chrysanthemum small cup that raw material is housed is put into baking box, 220 ℃ of face fire, 260 ℃ of the fires in a stove before fuel is added, baking 15 minutes, obtains the Egg Tarts product that crisp skin is golden yellow, the filling heart is full.
By 20 testing crews, carry out double blinding and taste experiment, respectively for color and luster outward appearance, mouthfeel, local flavor and crisp degree according to the marking of grading of the mark of 1-5, calculate the average of every index, and every score be added, to calculate integrate score, result is as shown in table 6.
Table 6. shortening Evaluation results
Wherein color and luster outward appearance standards of grading are as follows: within 1 minute, represent that color and luster whiting, tarnish, outward appearance represent that color and luster is yellowish, matt, outward appearance is not rounded for 2 minutes out of round, within 3 minutes, represent that color and luster is yellowish, matt, outward appearance is rounded, within 4 minutes, represent that color is yellow, glossy, outward appearance is rounded, within 5 minutes, represent that color is golden yellow, glossy, outward appearance becomes standard circular;
Mouth feel score standard is as follows: expression in 1 minute is stiff greasy, and expression in 2 minutes is slightly hard and greasy, and expression in 3 minutes is slightly firmly slightly greasy, within 4 minutes, represents slightly hard non-greasy, within 5 minutes, represents soft non-greasy.
Flavour mark standard is as follows: within 1 minute, represent basic British plain spirits, within 2 minutes, represent flat aroma, within 3 minutes, represent that fragrance is lighter, within 4 minutes, represent that fragrance is stronger, within 5 minutes, represent aromatic flavour.
Crisp degree standards of grading are as follows: within 1 minute, be illustrated in oral cavity and chew in process difficult broken, quality represents to chew in process difficult broken for hard 2 minutes, but quality is softer, within 3 minutes, represent to chew in process comparatively fragile, and quality is softer, expression in 4 minutes is chewed in process comparatively fragile, and quality is very soft, within 5 minutes, be illustrated in oral cavity and chew in process very frangiblely, and quality is very soft.
According to table 6 result, the Egg Tarts that uses above-mentioned fat or oil composition 1-9 to make, integrate score on the assessment items such as color and luster outward appearance, mouthfeel, local flavor and crisp degree is all higher than the Egg Tarts that uses lard to make, therefore, fat or oil composition 1-9 can be used for substituting lard to make Egg Tarts, but uses the Egg Tarts that fat or oil composition 10-12 makes to be not so good as the Egg Tarts that uses lard to make.
Based on aforementioned result, use and provided by the inventionly with deep hydrogenation high erucic acid rapeseed oil, mix respectively the shortening making with common rapeseed oil and rice fat and have than the better shortening performance of lard, produce the food obtaining and there is better mouthfeel, outward appearance and local flavor.These shortenings are compared with lard, are unfavorable for that healthy cholesterol level significantly reduces, and the content of other useful nutritional cost significantly increases, and makes thus the food making be more conducive to the healthy of people.
Embodiment 5. other bakeries are made
In addition, inventor also applies to other bakeries by above-mentioned shortening composition 1-9, as the making of the Chinese style baked cakes such as peach shortcake, sesame seed cake, crisp short cakes with sesame, bread, moon cake, pineapple shortcake, found that, the bakery that uses above-mentioned shortening composition 1-9 provided by the invention to prepare is better than using lard to prepare bakery, its bakery of preparing has advantages of that golden yellow color is beautiful, mouthfeel is pure, crisp appropriateness and with rich flavor good to eat, therefore, fat or oil composition 1-9 can be used for substituting lard to make bakery.
Embodiment 6. shortening composition preparations
Press the component of table 7, in fat or oil composition 1-9, add lard respectively, and press the method processing of embodiment 3, to prepare shortening composition 13-21.
Table 7: shortening composition 13-21 component
| Composition | Component |
| Shortening composition 13 | 10% fat or oil composition 1+90% lard |
| Shortening composition 14 | 50% fat or oil composition 2+50% lard |
| Shortening composition 15 | 90% fat or oil composition 3+10% lard |
| Shortening composition 16 | 10% fat or oil composition 4+90% lard |
| Shortening composition 17 | 50% fat or oil composition 5+50% lard |
| Shortening composition 18 | 90% fat or oil composition 6+10% lard |
| Shortening composition 19 | 10% fat or oil composition 7+90% lard |
| Shortening composition 20 | 50% fat or oil composition 8+50% lard |
| Shortening composition 21 | 90% fat or oil composition 9+10% lard |
Embodiment 7. Egg Tarts are made
Press the method for embodiment 4, use respectively shortening composition 13-21 to make Egg Tarts, and contrast with 100% lard, and by 20 testing crews, carry out double blinding and taste experiment, for color and luster outward appearance, mouthfeel, local flavor and crisp degree, give a mark respectively, calculate the average of every evaluation, and every score is added, to calculate integrate score, result is as shown in table 8.
Table 8. shortening Evaluation results
According to table 8 result, in above-mentioned shortening composition 1-9, add lard, make Egg Tarts, its effect also is obviously better than using separately the effect of lard.
Embodiment 8. other bakeries are made
Inventor applies to other bakeries by above-mentioned shortening composition 13-21, during as the making of the Chinese style bakeries such as peach shortcake, sesame seed cake, crisp short cakes with sesame, bread, moon cake, pineapple shortcake, find that the bakery that uses above-mentioned shortening composition 13-21 provided by the invention to prepare is better than using lard to prepare bakery, its bakery of preparing has advantages of that golden yellow color is beautiful, mouthfeel is pure, crisp appropriateness and with rich flavor good to eat, therefore, can be used for substituting lard to make bakery.
Being used in combination of embodiment 9. other animal oil and shortening composition of the present invention
Press the method for embodiment 6, the animal fats such as use butter, sheep is oily, duck is oily, chicken fat substitute lard, make shortening composition, and the method for case embodiment 7 and 8 is while making Egg Tarts, peach shortcake, sesame seed cake, crisp short cakes with sesame, pineapple shortcake etc., the unexpected replacement of finding animal fat, impact on the bakery of final acquisition is little, and the bakery of preparation still has advantages of that golden yellow color is beautiful, mouthfeel is pure, crisp appropriateness and with rich flavor good to eat.
Therefore, can be by animal fat, as oily in butter, sheep oil, duck, chicken fat etc. adds in shortening composition 1-9 of the present invention, to make bakery.
By above experimental result, can be seen, the present invention mixes respectively with deep hydrogenation high erucic acid rapeseed oil the shortening making to be had than the better shortening performance of lard with common rapeseed oil and rice fat, produces the food obtaining and has better mouthfeel, outward appearance and local flavor.These shortenings are compared with lard, are unfavorable for that healthy cholesterol level significantly reduces, and the content of other useful nutritional cost significantly increases, and makes thus the food making be more conducive to the healthy of people.Even if only use shortening of the present invention and animal fat, as lard butter, sheep oil, duck is oily and/or chicken fat etc., mixes and uses, and also can realize the object that substitutes lard.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
All documents of mentioning in the present invention are all quoted as a reference in this application, just as each piece of document, are quoted as a reference separately.In addition should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (14)
1. a shortening, it is characterized in that, the high erucic acid rapeseed oil that described shortening comprises deep hydrogenation and other vegetable oil that is different from the high erucic acid rapeseed oil of described deep hydrogenation, the gross weight of described shortening of take is benchmark, the content of the high erucic acid rapeseed oil of described deep hydrogenation is 1-40 % by weight, be preferably 5-30 % by weight, more preferably 15-25 % by weight.
2. shortening as claimed in claim 1, is characterized in that, the high erucic acid rapeseed oil of described deep hydrogenation is the high erucic acid rapeseed oil that more than 98% two keys are hydrogenated.
3. shortening as claimed in claim 1 or 2, it is characterized in that, described high erucic acid rapeseed oil is benchmark for take the weight of this high erucic acid rapeseed oil, the rapeseed oil of the erucic acid that comprises 20-60 % by weight, be preferably the rapeseed oil of the erucic acid that comprises 25-55% weight, more preferably comprise the rapeseed oil of the erucic acid of 38-55 % by weight.
4. shortening as claimed in claim 1, is characterized in that, described other vegetable oil is selected from one or both in rice fat and common rapeseed oil.
5. shortening as claimed in claim 4, is characterized in that, the gross weight of described shortening of take is benchmark, and the content of described rice fat and/or common rapeseed oil is 60-99 % by weight, is preferably 70-95 % by weight, more preferably 75-85 % by weight.
6. shortening as claimed in claim 1, is characterized in that, the gross weight of described shortening of take is benchmark, and described shortening comprises:
The common rapeseed oil of 5-75 % by weight, 5-90 % by weight rice fat and 5-20 % by weight deep hydrogenation high erucic acid rapeseed oil.
7. shortening as claimed in claim 4, is characterized in that, described rice fat is obtained through grease separation by rice bran oil.
8. shortening as claimed in claim 4, is characterized in that, described common rapeseed oil is benchmark for take the weight of described common rapeseed oil, and content of erucic acid is not more than the natural rapeseed oil of 5 % by weight.
9. the shortening as described in any one in claim 1-8, is characterized in that, described shortening comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring; Preferred essence and flavoring agent is natural perfume material essence and/or artificial synthetic spices and essence; Preferred emulsifying agent is one or more in lecithin, tween, polyglycereol castor-oil plant alcohol ester (PGPR), propylene glycol monostearate (PGMS); Preferred antioxidant is TBHQ (TBHQ), 2, one or more in 6-di-tert-butyl-4-methy phenol (BHT), butylated hydroxy anisole (BHA); Preferred food coloring is natural colouring matter and/or artificial color.
10. a shortening composition, it is characterized in that, described composition comprises the shortening 1-99 % by weight described in any one and animal fat 99-1 % by weight in claim 1-9, preferably comprise the shortening 10-90 % by weight described in any one and animal fat 90-10 % by weight in claim 1-9, more preferably comprise the shortening 20-80 % by weight described in any one and animal fat 80-20 % by weight in claim 1-9, more preferably comprise the shortening 30-70 % by weight described in any one and animal fat 70-30 % by weight in claim 1-9.
11. shortening compositions as claimed in claim 10, is characterized in that, described animal fat is selected from that lard, butter, sheep oil, duck are oily, one or more in chicken fat.
12. preparation methods of the shortening composition described in any one in shortening or claim 10-11 as claimed in any one of claims 1-9 wherein, is characterized in that, said method comprising the steps of:
1) grease is mixed, obtain rich mixture;
2) described rich mixture is carried out to chilling, kneading and maturation process.
13. as claimed in any one of claims 1-9 wherein in shortening or claim 10-11 the shortening composition described in any one for the preparation of the application of bakery.
14. application as claimed in claim 13, is characterized in that, described bakery is that Egg Tarts, peach shortcake, sesame seed cake, crisp short cakes with sesame, bread, moon cake or pineapple are crisp.
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| CN201210352330.8A CN103651950B (en) | 2012-09-19 | 2012-09-19 | Comprise the shortening composition of deep hydrogenation high erucic acid rapeseed oil |
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| CN103651950B CN103651950B (en) | 2016-03-09 |
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| CN104855541A (en) * | 2015-04-30 | 2015-08-26 | 江南大学 | Shortening composition, preparation method and application thereof |
| CN105494690A (en) * | 2015-12-30 | 2016-04-20 | 宁夏大学 | Chicken oil-based shortening and preparation method thereof |
| CN111631274A (en) * | 2020-05-29 | 2020-09-08 | 安徽乐氏食品有限公司 | Shortening composition and preparation method thereof |
| CN111869752A (en) * | 2020-06-24 | 2020-11-03 | 阜阳天祥食品科技有限公司 | Shortening composition and preparation method thereof |
| CN115109902A (en) * | 2022-04-15 | 2022-09-27 | 中国矿业大学 | Environment-friendly fatty acid methyl ester-based quenching oil and preparation method and application thereof |
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| CN111869752A (en) * | 2020-06-24 | 2020-11-03 | 阜阳天祥食品科技有限公司 | Shortening composition and preparation method thereof |
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| CN103651950B (en) | 2016-03-09 |
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