CN103704371B - A kind of fat or oil composition - Google Patents
A kind of fat or oil composition Download PDFInfo
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- CN103704371B CN103704371B CN201210380919.9A CN201210380919A CN103704371B CN 103704371 B CN103704371 B CN 103704371B CN 201210380919 A CN201210380919 A CN 201210380919A CN 103704371 B CN103704371 B CN 103704371B
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- 239000000203 mixture Substances 0.000 title claims abstract description 185
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims description 53
- 239000004519 grease Substances 0.000 claims description 34
- 235000012830 plain croissants Nutrition 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 27
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 150000003626 triacylglycerols Chemical class 0.000 claims description 22
- 229920006395 saturated elastomer Polymers 0.000 claims description 21
- 238000004898 kneading Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- 239000000576 food coloring agent Substances 0.000 claims description 11
- 235000013355 food flavoring agent Nutrition 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 9
- 239000003963 antioxidant agent Substances 0.000 claims description 8
- 230000003078 antioxidant effect Effects 0.000 claims description 8
- 235000008429 bread Nutrition 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000014510 cooky Nutrition 0.000 claims description 7
- 239000000686 essence Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims 6
- 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 3
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims 3
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims 3
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims 3
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims 3
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims 3
- 239000000787 lecithin Substances 0.000 claims 3
- 235000010445 lecithin Nutrition 0.000 claims 3
- 229940067606 lecithin Drugs 0.000 claims 3
- 150000002989 phenols Chemical class 0.000 claims 3
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims 3
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims 3
- 229920000136 polysorbate Polymers 0.000 claims 3
- 229940093625 propylene glycol monostearate Drugs 0.000 claims 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims 3
- 239000003921 oil Substances 0.000 description 197
- 235000019198 oils Nutrition 0.000 description 197
- 239000003925 fat Substances 0.000 description 142
- 235000019197 fats Nutrition 0.000 description 142
- 239000007788 liquid Substances 0.000 description 32
- 239000007787 solid Substances 0.000 description 31
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 27
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 24
- 238000005984 hydrogenation reaction Methods 0.000 description 22
- 150000001875 compounds Chemical class 0.000 description 19
- 235000013339 cereals Nutrition 0.000 description 18
- 239000002994 raw material Substances 0.000 description 15
- 238000001914 filtration Methods 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 12
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 11
- 239000002253 acid Substances 0.000 description 11
- 229910052740 iodine Inorganic materials 0.000 description 11
- 239000011630 iodine Substances 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- 230000002378 acidificating effect Effects 0.000 description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 150000002148 esters Chemical class 0.000 description 8
- 230000000630 rising effect Effects 0.000 description 8
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- 235000009508 confectionery Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 235000019482 Palm oil Nutrition 0.000 description 6
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 125000001931 aliphatic group Chemical group 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 230000018984 mastication Effects 0.000 description 5
- 238000010077 mastication Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 238000010791 quenching Methods 0.000 description 5
- 235000021003 saturated fats Nutrition 0.000 description 5
- 235000021081 unsaturated fats Nutrition 0.000 description 5
- 230000000171 quenching effect Effects 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
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- 230000007613 environmental effect Effects 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
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- DQKMNCLZNGAXNX-UHFFFAOYSA-N 2,3-di(hexadecanoyloxy)propyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC DQKMNCLZNGAXNX-UHFFFAOYSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 210000000214 mouth Anatomy 0.000 description 2
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- 241000283690 Bos taurus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KGSBKZXRGYMKBT-RZEXXKRKSA-N TG(18:1(9Z)/18:0/18:1(9Z)) Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC KGSBKZXRGYMKBT-RZEXXKRKSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- -1 carbon saturated fatty acids Chemical class 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
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- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
The invention provides a kind of fat or oil composition, this fat or oil composition can be used for the preparation that aliquation class cures product.
Description
Technical field
The present invention relates to a kind of fat or oil composition, being specifically related to one has soft durometer under good cold tolerance, low temperature to be applicable to operation, the fat or oil composition that when making croissant, expansion rate is high.
Background technology
In China northeast, winter, the temperature in warehouse often can drop to-20 DEG C, and now general oil product can become stone, can be unfavorable for very much using.And this is for bread baking, especially seriously.Needing grease to be placed in advance the higher environment of temperature (as baking oven or baking oven side) as teacher of the curing is last at the oil product of use much higher hard rises again softening, can use be operated, therefore, in the winter of cold, use can not the oil product of cold resistance very inconvenient.
The aliquation class bakeries such as Denmark's croissant, Denmark's bread, Butterfly Cookies are extensively welcomed by the people.But producing clear layer, the aliquation based food that expansion rate is high, needing the oil that wraps into using strictly to control, usually, need to have following 3 performances: good cold tolerance, under low temperature, within 15 degree, soft durometer is applicable to operation, with making croissant be clear layer, expansion rate is high.For this reason, industry researcher have studied various sweet three esters to the impact of above 3 application performances.Such as CN03800205 just provides two kinds of modes: one is: SEE(S is saturated acid, and E is trans acids); It two is: SMS+MSM(M is monounsaturated fatty acids); But there is following defect in it: 1, contain trans acids in SEE, edible oil field should not be used for; 2, in SMS+MSM, saturated acid occupies half, and SMS is symmetry grease, and generally derive from the scarce raw materials such as cocoa butter, cacaolike butter oil, resource is few, thus improves its use cost.
Therefore, industry be badly in need of a kind of overcome above-mentioned defect, be suitable for the fat or oil composition that aliquation class cures the making of product.
Summary of the invention
The object of the present invention is to provide a kind of fat or oil composition.
Comprise in fat or oil composition provided by the invention:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, 1-or 3-that 2-is saturated are saturated, three saturated triglycerides (S
3) 6.5-10wt%.
According to a preferred embodiment of the present invention, in described fat or oil composition also containing two saturated triglycerides (S
2u) and three unsaturated triglyceride (U
3), preferred described S
2u and U
3content sum not higher than 10wt%, preferably not higher than 8wt%, more preferably no higher than 5wt%, more preferably no higher than 2wt%, more preferably no higher than 1wt%.
In a preferred embodiment of the present invention, S in described fat or oil composition
2the content of U is 0-5wt% and/or U
3content be 0-5wt%.
According to preferred embodiments more of the present invention, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50%USU、40%SUU、10%S
3。
Present invention also offers a kind of fat or oil composition.
Another kind of fat or oil composition provided by the invention comprises
Divide and carry lard 35-60wt%, divide and carry palm olein oil 30-60wt%, and deep hydrogenation oil 5-10wt%;
Described point is carried lard is carry lard dividing of adopting solvent to divide extracting method to obtain,
Described point is carried palm olein oil is carry palm olein oil dividing of adopting solvent to divide extracting method to obtain,
Described deep hydrogenation oil is less than or equal to the hydrogenated oil and fat of 2 for iodine value.
In a preferred embodiment of the invention, described fat or oil composition comprises
Divide and carry lard 35%, divide and carry palm olein oil 60%, deep hydrogenation oil 5%; Or
Divide and carry lard 60%, divide and carry palm olein oil 30%, deep hydrogenation oil 10%; Or
Divide and carry lard 47%, divide and carry palm olein oil 45%, deep hydrogenation oil 8%.
In more preferred embodiments, described deep hydrogenation oil is deep hydrogenation vegetable oil, is preferably deep hydrogenation palm oil.
Present invention also offers a kind of fat or oil composition.
This kind of fat or oil composition provided by the invention comprises
1,3-Olein-2-Stearin35%, 1,2-Olein-3-Stearin50%, 1,2-Palmitolein-3-Palmitin7%, 1,2-Palmitin-3-Stearin8%; Or
1,3-Olein-2-Stearin50%，1,2-Olein-3-Stearin40%，1,2-Palmitin-3-Stearin10%。
In aforementioned fat or oil composition provided by the invention, can further include essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring; Preferred essence and flavoring agent is the spices and essence of natural perfume material essence and/or Prof. Du Yucang; Preferred emulsifying agent is one or more in lecithin, tween, polyglycerol polyricinoleate (PGPR), propylene glycol monostearate (PGMS); Preferred antioxidant is one or more in TBHQ (TBHQ), 2,6-di-tert-butyl-4-methy phenols (BHT), butylated hydroxy anisole (BHA); Preferred food coloring is natural colouring matter and/or artificial color.
Present invention also offers the preparation method of aforementioned fat or oil composition.
Method provided by the invention comprises:
1) grease is mixed, obtain rich mixture;
2) chilling, kneading and maturation process are carried out to described rich mixture.
Present invention also offers the purposes of aforementioned fat or oil composition.
The purposes of fat or oil composition provided by the invention is, uses aforementioned fat or oil composition to make aliquation class bakery.Preferred aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
When fat or oil composition provided by the invention is also used in low temperature, as-5 ~ 10 DEG C, the grease of the food of making.
Fat or oil composition provided by the invention has the following advantages:
1. cold resistance: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product.
2, under low temperature (-5 ~ 10 DEG C), there is suitable soft durometer, easy to use.
3, the temperature range of its proper hardness is wide, low to environmental suitability.
4, to cure product expansion rate high for the aliquation class of preparation, and level is clearly more demarcated, and visually more tempting, local flavor is also more crisp, can strengthen the attraction to client.
Detailed description of the invention
" scope " disclosed herein is with the form of lower limit and the upper limit.One or more lower limit can be respectively, and one or more upper limit.Given range is limited 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 carry out by this way limiting comprise and may be combined with, and namely any lower limit can be combined to form a scope with any upper limit.Such as, list the scope of 60-120 and 80-110 for special parameter, be interpreted as that the scope of 60-110 and 80-120 also expects.In addition, if the minimum zone value listed 1 and 2, and if list maximum magnitude value 3,4 and 5, then the scope below can all expect: 1-3,1-4,1-5,2-3,2-4 and 2-5.
In the present invention, unless otherwise indicated, new technical scheme can be mutually combined to form between the content range of each component of composition and its preferable range.
In the present invention, unless otherwise indicated, " its combination " represents the multicomponent mixture of described each element, such as two kinds, three kinds, four kinds and until the multicomponent mixture of maximum possible.
In the present invention, unless otherwise indicated, all " part " and percentage (%) all refer to percetage by weight.
In the present invention, unless otherwise indicated, in all compositions, the percentage sum of each component is 100%.
In the present invention, unless otherwise indicated, the breviary of any real combinings that number range " a-b " represents between a to b represents, wherein a and b is real number.Such as number range " 0-5 " represents the whole real numbers all listed between " 0-5 " herein, and the breviary of " 0-5 " just these combinations of values represents.
In the present invention, unless otherwise indicated, the breviary of the arbitrary integer combination that integer number range " a-b " represents between a to b represents, wherein a and b is integer.Such as integer number range " 1-N " represents 1,2 ... N, wherein N is integer.
If do not particularly not pointed out, this description term " one " 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 do not illustrated especially, all embodiments mentioned in this article and preferred embodiment can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, all technical characteristics mentioned in this article and preferred feature can be combined to form new technical scheme mutually.
In the present invention, if do not illustrated especially, mentioned in this article sequentially can to carry out in steps, also can carry out at random, but preferably order is carried out.Such as, described method comprises step (a) and (b), represents that described method can comprise the step (a) and (b) of sequentially carrying out, also can comprise the step (b) and (a) of sequentially carrying out.Such as, describedly mention described method and also can comprise step (c), represent that step (c) random order can join described method, such as, 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 do not illustrated especially, " comprising " mentioned in this article represents open, also can be closed.Such as, described " comprising " can represent other elements that can also comprise and not list, and also can only comprise the element listed.
In the present invention, if do not illustrated especially, the concrete numerical value herein in embodiment and concrete material can with other integrate features describing part herein.Such as, the temperature that description part herein mentions reaction is 10-100 DEG C, and the reaction temperature that embodiment is mentioned is 20 DEG C, so can think the scope having specifically disclosed 10-20 DEG C herein, or the scope of 20-100 DEG C, and other integrate features that this scope can describe part get up to be formed new technical scheme.Again such as, description part herein mentions a compounds alcohol, and the concrete alcohol that embodiment is mentioned is ethanol, and so ethanol can get up formed new technical scheme with other integrate features of description part.
Fat or oil composition
Comprise in fat or oil composition provided by the invention:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, 1-or 3-that 2-is saturated are saturated, three saturated triglycerides (S
3) 6.5-10wt%.
In the present invention, " aliphatic acid " refers to saturated or undersaturated straight-chain carboxylic acid, and preferably, carbon chain lengths is 12 to 24, and more preferably carbon chain lengths is 16-24, preferred, and carbon chain lengths is 14,16,18,20,22 and/or 24." unrighted acid " to refer in aliphatic chain containing the aliphatic acid of unsaturated double-bond, comprise monounsaturated fatty acids and, polyunsaturated fatty acid; In a preferred embodiment of the invention, the unrighted acid used is monounsaturated fatty acids, preferred use 12-24 carbon monounsaturated fatty acids, as 14,16,18,20,22 and/or 24 carbon monounsaturated fatty acids, more preferably uses 16-24 carbon monounsaturated fatty acids." saturated fatty acid " refers to not double bond containing aliphatic acid in aliphatic chain; In a preferred embodiment of the invention, the saturated fatty acid of use be carbon chain lengths be 12-24, more preferably carbon chain lengths is the saturated fatty acid of 16-24, preferably uses 14,16,18,20,22 and/or 24 carbon saturated fatty acids.In a preferred embodiment of the invention, the carbon chain lengths difference of the saturated fatty acid in USU and SUU of use is no more than 3.
In the present invention, " USU " refers to two saturated unsaturated triglycerides of 2-, namely 1,3 is unsaturated fat acidic group, 2 is sweet three esters of saturated fat acidic group, " SUU " refers to two saturated unsaturated triglycerides of 1-or 3-, and namely 1 or 3 is saturated fat acidic group, and all the other are sweet three esters of unsaturated fat acidic group." S
3" refer to three saturated triglycerides, namely 1-3 position is sweet three esters of saturated fat acidic group.
In a preferred embodiment of the invention, in the fat or oil composition of use, USU content is 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%.
In a preferred embodiment of the invention, in the fat or oil composition of use, USU content is 33wt%, 34wt%, 35wt%, 36wt%, 37wt%, 38wt%, 39wt%, 40wt%, 41wt%, 42wt%, 43wt%, 44wt%, 45wt%, 46wt%, 47wt%, 48wt%, 49wt%, 50wt%, 51wt%.
In a preferred embodiment of the invention, in the fat or oil composition of use, S
3content is 6.5wt%, 6.6wt%, 6.7wt%, 6.8wt%, 6.9wt%, 7.0wt%, 7.1wt%, 7.2wt%, 7.3wt%, 7.4wt%, 7.5wt%, 7.6wt%, 7.7wt%, 7.8wt%, 7.9wt%, 8.0wt%, 8.1wt%, 8.2wt%, 8.3wt%, 8.4wt%, 8.5wt%, 8.6wt%, 8.7wt%, 8.8wt%, 8.9wt%, 9.0wt%, 9.1wt%, 9.2wt%, 9.3wt%, 9.4wt%, 9.5wt%, 9.6wt%, 9.7wt%, 9.8wt%, 9.9wt%, 10.0wt%.
According to a preferred embodiment of the present invention, in described fat or oil composition two saturated triglycerides (S
2u) and three unrighted acid triglycerides (U
3) content sum not higher than 10wt%, preferably not higher than 9wt%, more preferably no higher than 8wt%, more preferably no higher than 7wt%, more preferably no higher than 6wt%, more preferably no higher than 5wt%, more preferably no higher than 4wt%, more preferably no higher than 3wt%, more preferably no higher than 2wt%, more preferably no higher than 1wt%.
In the present invention, " S
2u " refer to two saturated triglycerides; and comprise the undersaturated two saturated triglycerides (SSU) of 1-or 3-; namely 1-or 3-position is saturated fat acidic group; all the other are sweet three esters of unsaturated fat acidic group; two saturated triglycerides (SUS) undersaturated with 2-, namely 1,3 is saturated fat acidic group; 2 is sweet three esters of unsaturated fat acidic group, " U
3" refer to three unrighted acid triglycerides, namely 1-3 position is sweet three esters of unsaturated fat acidic group.
In a preferred embodiment of the present invention, S in described fat or oil composition
2the content of U is 0-5wt% and/or U
3content be 0-5wt%.
According to preferred embodiments more of the present invention, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50%USU、40%SUU、10%S
3。
Another kind of fat or oil composition provided by the invention comprises
Divide and carry lard 35-60wt%, divide and carry palm olein oil 30-60wt%, and deep hydrogenation oil 5-10wt%;
Described point is carried lard is carry lard dividing of adopting solvent to divide extracting method to obtain,
Described point is carried palm olein oil is carry palm olein oil dividing of adopting solvent to divide extracting method to obtain,
Described deep hydrogenation oil is less than or equal to the hydrogenated oil and fat of 2 for iodine value.
In a preferred embodiment of the invention, described fat or oil composition comprises
Divide and carry lard 35%, divide and carry palm olein oil 60%, deep hydrogenation oil 5%; Or
Divide and carry lard 60%, divide and carry palm olein oil 30%, deep hydrogenation oil 10%; Or
Divide and carry lard 47%, divide and carry palm olein oil 45%, deep hydrogenation oil 8%.
In more preferred embodiments, described deep hydrogenation oil is deep hydrogenation vegetable oil, is preferably deep hydrogenation palm oil.
In the present invention, " deep hydrogenation " refers to the double bond be hydrogenated in raw oil material and reaches more than 90%, and preferably more than 95%, more preferably more than 98%, more preferably more than 99%.
Present invention also offers a kind of fat or oil composition.
This kind of fat or oil composition provided by the invention comprises
1,3-Olein-2-Stearin35%, 1,2-Olein-3-Stearin50%, 1,2-Palmitolein-3-Palmitin7%, 1,2-Palmitin-3-Stearin8%; Or
1,3-Olein-2-Stearin50%，1,2-Olein-3-Stearin40%，1,2-Palmitin-3-Stearin10%。
In a preferred embodiment of the invention, also essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring can be comprised further in fat or oil composition or compound lard.
As the spices and essence that essence and flavoring agent of the present invention can be natural perfume material essence or Prof. Du Yucang, also can be the mixture of the two.
In the grease that the present invention uses, add emulsifying agent, be that the routine of those of ordinary skill in the art is selected, those of ordinary skill in the art according to actual needs, can select suitable emulsifying agent.As an example, suitable emulsifying agent of the present invention can be one or several mixtures in lecithin, tween, polyglycerol polyricinoleate (PGPR), propylene glycol monostearate (PGMS), and those of ordinary skill in the art directly can determine the content of emulsifying agent again in conjunction with prior art according to description of the invention.In one embodiment of the invention, the content of emulsifying agent is 0.01-20 % by weight, is more preferably 0.1-20 % by weight, is more preferably 1-15 % by weight, is more preferably 2-10 % by weight.
In the grease used, add antioxidant, be that the routine of those of ordinary skill in the art is selected, those of ordinary skill in the art according to actual needs, can select suitable antioxidant.As an example, suitable antioxidant of the present invention can be a kind of, two or more mixture in TBHQ (TBHQ), 2,6-di-tert-butyl-4-methy phenols (BHT), butylated hydroxy anisole (BHA).
Food coloring is added in the grease used, it is the routine selection of those of ordinary skill in the art, those of ordinary skill in the art can be according to actual needs, select suitable food coloring, such as suitable food coloring of the present invention both can be natural colouring matter, also can be artificial color, can also be the mixture of the two.
Preparation method
Method provided by the invention comprises:
1) grease is mixed, obtain rich mixture;
2) chilling, kneading and maturation process are carried out to described rich mixture.
In the present invention, " chilling " refers to process grease being cooled fast to a relative lower temperature from relative higher temperature.For a person skilled in the art, the parameter of " chilling " step is conventional, also can determine according to the common practise of content disclosed by the invention in conjunction with prior art and this area.Such as, temperature before grease chilling can be 40-60 DEG C, as 40 DEG C, 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C, 45 DEG C, 46 DEG C, 47 DEG C, 48 DEG C, 49 DEG C, 50 DEG C, 51 DEG C, 52 DEG C, 53 DEG C, 54 DEG C, 55 DEG C, 56 DEG C, 57 DEG C, 58 DEG C, 59 DEG C, 60 DEG C; Rate of temperature fall during chilling can be 1-10 DEG C/min, as 1 DEG C/min, 2 DEG C/min, 3 DEG C/min, 4 DEG C/min, 5 DEG C/min, 6 DEG C/min, 7 DEG C/min, 8 DEG C/min, 9 DEG C/min, 10 DEG C/min; Temperature after quenching can be 0-10 DEG C, as 5 DEG C; The time of chilling can be determined as required, is generally 1-10 minute.
In the present invention, " kneading " refers to the mixed uniformly operation of grease after utilizing mechanical agitation to make quenching, comprises dispersion and mixing two kinds of effects of material, usually carries out in kneader.To those skilled in the art, the parameter of kneading step, as the time etc. of rotating speed and kneading, is conventional, also can determines according to the common practise of content disclosed by the invention in conjunction with prior art and this area.Such as, rotating speed when mediating can be 50-200 rev/min, as 50 revs/min, 60 revs/min, 70 revs/min, 80 revs/min, 90 revs/min, 100 revs/min, 110 revs/min, 120 revs/min, 130 revs/min, 140 revs/min, 150 revs/min, 160 revs/min, 170 revs/min, 180 revs/min, 190 revs/min, 200 revs/min or other rotating speeds within the scope of this.Kneading time can be 1-5 minute, also can adjust accordingly according to the needs of product, as extended to 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes or longer time.
In the present invention " slaking " refer to the grease that will handle well, as the grease after mediating, store at a suitable temperature, to obtain the process that performance meets the requirements of product, such as can by the grease slaking at least 1 day at the temperature of-5 ~ 10 DEG C after mediating.
Purposes
Use fat or oil composition provided by the invention to make bakery, be preferably aliquation class bakery.To those skilled in the art, need to consider that the food of expansion rate all can use grease provided by the invention to make, preferred aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
When fat or oil composition provided by the invention is used in low temperature, as-5 ~ 10 DEG C, the grease of the food of making.
Advantage
1. cold resistance: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product.
2, under low temperature (-5 ~ 10 DEG C), there is suitable soft durometer, easy to use.
3, the temperature range of its proper hardness is wide, low to environmental suitability.
4, to cure product expansion rate high for the aliquation class of preparation, and level is clearly more demarcated, and visually more tempting, local flavor is also more crisp, can strengthen the attraction to client.
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, measures according to national standard usually.If there is no corresponding national standard, then according to general international standard, normal condition or carry out according to the condition that manufacturer advises.Unless otherwise indicated, otherwise all numbers are weight portion, and all percentage is weight percentage.
Unless otherwise defined or described herein, all specialties used herein and scientific words and those skilled in the art the meaning be familiar with identical.In addition any method similar or impartial to described content and material all can be applicable in the inventive method.
Raw material
In following embodiment of the present invention, use
Lard is purchased from grain and oil (Sichuan) Co., Ltd in good;
Iodine value is 65 palm olein oils, purchased from Shanghai Jia Li grain and oil Co., Ltd;
Iodine value is 56 palm olein oils, purchased from Shanghai Jia Li grain and oil Co., Ltd;
The palmitic iodine value of deep hydrogenation is within 2, purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
1,2-Palmitolein-3-Palmitin purchased from LarodanFineChemicalsAB company,
1,3-Olein-2-Stearin purchased from LarodanFineChemicalsAB company,
1,2-Palmitin-3-Stearin purchased from LarodanFineChemicalsAB company,
1,2-Palmitin-3-Stearin is purchased from LarodanFineChemicalsAB company.
Oil and fat preparation
Lard divides to be carried:
1), by grease acetone is added according to 1: 0.5 ~ 2 ratios, mixing.
2), 4 ~ 8 DEG C of environment more than growing the grain 5h, form the compound that has solid fat and liquid oil.
3), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
4) ,-6 ~-10 DEG C of environment more than growing the grain 5h, form the compound that has solid fat and liquid oil.
5), solid fat and liquid oil are carried out press filtration be separated, get solid fat and carry out lower one point as raw material and carry.
6), by grease according to grease: acetone=1: 3 ~ 5 ratios add acetone, mixing.
,-13 7) ~--17 DEG C of environment more than growing the grain 5h, form the compound that has solid fat and liquid oil.
8), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
9) ,-18 ~-22 DEG C of environment more than growing the grain-5h, form the compound that has solid fat and liquid oil.
10), by growing the grain material take out press filtration, get solid fat.
Palm olein oil divides to be carried:
1), by the palm olein oil of iodine value 63-67 according to grease: acetone=1: 3 ~ 5 ratios add acetone, mixing.
2) ,-22 ~-30 DEG C of environment more than growing the grain 5h, form the compound that has solid fat and liquid oil.
3), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
4) ,-40 ~-50 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
5), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
6), by raw material acetone is added according to 1: 3 ~ 5 ratios, mixing.
7) ,-18 ~-23 DEG C of environment more than growing the grain 5h, form the compound that has solid fat and liquid oil.
8), by compound carry out press filtration, get solid fat and carry product for dividing.
Detection method
In following embodiment of the present invention,
The reference of oil component detection method is with Publication about Document:
RichardO.ADLOF,AnalysisofTriacylglycerolPositionalIsomersbySilverIonHighPerformanceLiquidChromatography[J]，J.HighResol.Chromatogr.，1995，18：105-107.
Grease Determination of Hardness method is as follows: the diameter 6 millimeters of physical property measurement instrument probe constant speed inserted in oil product, until the degree of depth is 2 centimetres, record the maximum resistance run in insertion process, be grease hardness.
In following embodiment of the present invention, cold resistance test is by the softening time of rising again of test oil oil/fat composition, softening rate of rising again, and to evaluate its rise again property of softening and cold resistance, concrete grammar is as follows:
Placed 1 day at-20 DEG C by sample thief, be then placed in 5 DEG C of environment, (as 1h or 0.5h) detects their hardness with physical property measurement instrument at set intervals.
The hardness (namely in different time points, the firmness change of fat or oil composition) of comprehensive consideration different time points, represents fat or oil composition hardness change procedure from big to small, softening process of namely rising again; Fat or oil composition hardness is returned to this interval required time of 100-800 gram force and is the softening time of rising again.
In the present invention, rise again and softening refer to from the state of much higher hard, grease returns to that hardness is suitable, the process of plasticity preferably state, accordingly, softening time of rising again refers to from the state of much higher hard, to be grease return to that hardness is suitable, the time required for process of plasticity preferably state.
In following embodiment of the present invention, the ratio of the thickness of the thickness of the croissant that croissant expansion rate obtains after referring to baking and the dough before toasting, its value is higher, shows that expansion rate is larger.
Equipment and instrument
In following embodiment of the present invention, use
Physical property measurement instrument is TA.XT.plusTextureAnalyser, purchased from Chao Ji Instrument Ltd..
Cream complete set of equipments is purchased from Gus Dun Bei Schroeder company of Denmark.
Prepared by embodiment 1, raw material
1.1, lard divides and carries
Adopt solvent to divide extracting method process lard, point carry lard to obtain, detailed process is as follows:
1), by grease acetone is added according to 1: 1 ratio, mixing.
2), 6.8 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
3), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
4) ,-8 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
5), solid fat and liquid oil are carried out press filtration be separated, get solid fat and carry out lower one point as raw material and carry.
6), by grease according to grease: acetone=1: 4 ratios add acetone, mixing.
7) ,-15 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
8), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
9) ,-20 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
10), by growing the grain material take out press filtration, get solid fat.
Detect dividing of last acquisition and carry the solid fat of lard, it is composed as follows: containing 78%USU, 17%SUU, 2%S
2u and 3%U
3.
1.2, palm olein oil divides and carries
Adopt solvent to divide extracting method process palm olein oil, point carry palm olein oil to obtain, detailed process is as follows:
1), by the palm olein oil of iodine value 65 according to grease: acetone=1: 4 ratios add acetone, mixing.
2) ,-24 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
3), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
4) ,-45 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
5), solid fat and liquid oil are carried out press filtration be separated, get liquid oil and carry out lower one point as raw material and carry.
6), by raw material acetone is added according to 1: 4 ratio, mixing.
7) ,-20 DEG C of environment growing the grain 12h, form the compound that has solid fat and liquid oil.
8), by compound carry out press filtration, get solid fat and carry product for dividing.
Detect dividing of obtaining and carry palm olein oil, it is composed as follows: containing 10%USU, 82%SUU, 2%S
3, 3%S
2u and 3%U
3.
Detect deep hydrogenation palm oil, it is composed as follows: 98-100%SSS, 0-2%S
2u.
Prepared by embodiment 2, fat or oil composition
In the ratio of table 1, to divide and carry lard, point to propose palm olein oil and the mixing of deep hydrogenation palm oil, to prepare fat or oil composition 1-3, then by fat or oil composition 1-3 respectively through melting oil, chilling, kneading, maturation process obtain corresponding margarine, wherein, melt oil, chilling and kneading process can all carry out in cream automation equipment, detailed process is as follows:
Melt oily step: by grease heating temperatures to 60-65 degree, to make grease all melt, obtain rich mixture.
Quench step: it is in 1 liter of stainless steel material pot of 40-60 DEG C that the rich mixture melting the acquisition of oily step is sent into initial temperature, with the speed of 5-10 DEG C/min cooling 1-5 minute, obtains quenching material;
Kneading step: quenching material is sent into kneading elements, carries out the kneading process of 1-5 minute under the rotating speed of 50-200 rev/min, obtains and mediates process grease;
Maturation stage: by the grease slaking at least 1 day at the temperature of 0 DEG C after mediating.
Prepared by table 1, fat or oil composition
| Divide and carry lard | Divide and carry palm olein oil | Deep hydrogenation palm oil | |
| Fat or oil composition 1 | 35% | 60% | 5% |
| Fat or oil composition 2 | 60% | 30% | 10% |
| Fat or oil composition 3 | 47% | 45% | 8% |
Detect respectively the component of the fat or oil composition prepared by said method and the content of each component, testing result is as shown in table 2.
Table 2, fat or oil composition component and content
| Component and content thereof | |
| Fat or oil composition 1 | 33%USU、55%SUU、6.5%S 3、2.5%S 2U、3%U 3 |
| Fat or oil composition 2 | 50%USU、35%SUU、10%S 3、2%S 2U、3%U 3 |
| Fat or oil composition 3 | 41%USU、45%SUU、9%S 3、2%S 2U、3%U 3 |
Reference examples 1, the preparation of contrast fat or oil composition
By the palm olein oil of iodine value 56, carry out random ester exchange, refining, chilling, kneading, maturation process obtain reference composition 1.
Control group 2: be the palm olein oil of 56 by iodine value, through refining, chilling, kneading, maturation process, obtain reference composition 2.
Control group 3: be the palm olein oil of 65 by iodine value, through refining, chilling, kneading, maturation process obtain reference composition 3.
Control group 4:: be palm olein oil and the 10wt% deep hydrogenation palm oil of 65 by 90wt% iodine value, mixing, obtains reference composition 4.
Wherein, refinement step is with reference to shellfish thunder: oil chemistry and technological method, chilling, kneading, maturation stage are undertaken by the method for embodiment 2.
Detect component and the content of above-mentioned reference composition, result is as shown in table 3.
Table 3,
| Numbering | Component and content thereof |
| Reference composition 1 | 37%SU 2、12%S 3、39%S 2U、12%U 3 |
| Reference composition 2 | 2%S 3+48%S 2U+43%SU 2+7%U 3 |
| Reference composition 3 | 34%S 2U+57%SU 2+9%U 3 |
| Reference composition 4 | 10%S 3+31%S 2U+51%SU 2+8%U 3 |
Embodiment 3, Performance Detection
3.1, cold resistance test
Get fat or oil composition and each 120g of reference composition respectively, place 1 day at-25 DEG C, be then placed in 0 DEG C of environment, every 1h, detect their hardness with physical property measurement instrument, to carry out cold resistance test, and determine the softening time of rising again.Testing result is as shown in table 4:
Table 4, fat or oil composition and the reference composition Hardness results when 0-2h
Data analysis: for plastic fat goods, it is generally acknowledged that hardness is preferably plasticity scope at 100-800 gram force.Control group 1-4 reaches better plasticity all to be needed at more than 1h, the particularly compound of control group 1, after placing 2h, still cannot be returned to suitable plasticity, and fat or oil composition 1-3 has returned to preferably plasticity scope within 30min, particularly fat or oil composition 1 just can be returned to suitable plasticity in 15min.
Compare reference composition, the softening rate of rising again of above-mentioned grease combination is faster, and cold resistance is better; Use above-mentioned fat or oil composition significantly to save and rise again the softening required time, increase work efficiency.
3.2, under low temperature, soft durometer detects
Get the grease reference composition of formed objects shape and the obtained margarine of fat or oil composition respectively, respectively after table 5 temp. displaying function places 3 days, use physical property measurement instrument to detect hardness, testing result is as shown in table 5.
Table 5, fat or oil composition are the soft durometer of-5 ~ 20 DEG C
Data analysis:
According to the common practise of this area, the plasticity when hardness of oil product is moderate is better.
For plastic fat goods, it is generally acknowledged that hardness is preferably plasticity scope at 100-800 gram force, too high more than hardness during 800 gram force, plasticity is poor; During lower than 100 gram force, hardness is too low, and quality is too rare soft, and plasticity is poor.Result according to these standard his-and-hers watches 5 is analyzed, and analysis result is as shown in table 6.
Table 6, fat or oil composition plasticity result
| Plasticity temperature range | Low-temperature zone (within 15 DEG C) plastic range width | |
| Reference composition 1 | 15-20℃ | 0℃ |
| Reference composition 2 | 0-5℃ | 5℃ |
| Reference composition 3 | -2.5~2.5℃ | 5℃ |
| Reference composition 4 | 0~5℃ | 5℃ |
| Fat or oil composition 1 | -5~5℃ | 10℃ |
| Fat or oil composition 2 | -5~15℃ | 20℃ |
| Fat or oil composition 3 | -5~5℃ | 10℃ |
From the results shown in Table 6, compared with reference composition 1-4, the plasticity temperature range span of fat or oil composition 1-3 is obviously wider, and namely fat or oil composition 1-3 requires low to environment temperature, can adapt to various temperature better.
Embodiment 4, croissant make
Use fat or oil composition 1-3 and reference composition 1-4 as wrapping into oil respectively, prepare croissant, detailed process is as follows:
Croissant is filled a prescription: high-strength flour 900 grams; Weak strength flour 100 grams; 10 grams, yeast; Modifying agent 3 grams; Granulated sugar 100 grams; Salt 8 grams; Milk powder 30 grams; 80 grams, egg; Frozen water 500 grams; Ordinary butter 80 grams; Wrap into oil 500 grams.
Technique: the time is winter, operation room temperature 0 DEG C.Dough portion stirs, and puts into that refrigerator for cold is lax spends the night, and sheet oil cooling is hidden for subsequent use, takes out bag oil after dough, after three foldings twice freezing lax 1 hour, rolls over repeatedly once, is freezingly laxly prepared into cattle horn shape after 30 minutes.Temperature 33 DEG C, under humidity 80% condition, ferment 90 minutes.Finally put into 180 DEG C of bakings 15 minutes, obtain croissant.
Detect the height of the croissant toasting height and the preparation of rolling into a ball above respectively, and calculate expansion rate, result is as shown in table 7.
Table 7, expansion rate:
| Expansion rate | |
| Reference composition 1 | 120% |
| Reference composition 2 | 120% |
| Reference composition 3 | 105% |
| Reference composition 4 | 120% |
| Fat or oil composition 1 | 220% |
| Fat or oil composition 2 | 230% |
| Fat or oil composition 3 | 220% |
According to table 7 result, use the croissant that fat or oil composition 1-3 makes, its expansion rate is obviously better than the croissant using reference composition 1-4 to make, be about the 1.8-2.2 of the croissant using reference composition 1-4 to make doubly, therefore, use the croissant that fat or oil composition 4 and 5 makes, level is clearly more demarcated, visually also more tempting.
Embodiment 5, flavor evaluation
By 20 experienced professionals, by double blind experiment, respectively flavor evaluation is carried out to the croissant using reference composition 1-4 and fat or oil composition 1-3 to make, the crisp degree of croissant is given a mark, and calculating the average of the croissant that different product makes, result is as shown in table 8.
Wherein, crisp degree standards of grading are as follows: 1 submeter is shown in the mastication processes of oral cavity difficult broken, hard 2 points of quality represents difficult broken in mastication processes, but quality is softer, 3 points represent comparatively fragile in mastication processes, and quality is softer, 4 points represent comparatively fragile in mastication processes, and quality is very soft, 5 submeters are shown in the mastication processes of oral cavity very frangible, and quality is very soft.
Table 8, crisp degree are evaluated
| Crisp degree average mark | |
| Contrast 1 | 3 |
| Contrast 2 | 2.5 |
| Contrast 3 | 3.5 |
| Contrast 4 | 3 |
| Shortening composition 1 | 4 |
| Shortening composition 2 | 4.5 |
| Shortening composition 3 | 4 |
According to the result of flavor evaluation, in crisp degree, the croissant using fat or oil composition 1-3 to make is better than using the croissant prepared by reference composition 1-4.
According to the above results, fat or oil composition 1-3 provided by the invention has the following advantages:
1. cold resistance is good: rise again at short notice and soften to a soft durometer, and remain on this soft durometer always, conveniently teacher of the curing makes downstream and cure product;
2, under low temperature (less than 15 DEG C), there is suitable soft durometer, easy to use;
3, the temperature range of its proper hardness is wide, low to environmental suitability;
4. application experiment croissant, expansion rate is high, and level is clearly more demarcated, and visually more tempting, local flavor is also more crisp, can strengthen the attraction to client.
Prepared by embodiment 6, fat or oil composition
6.1, oil and fat preparation
By the formula of table 9, prepare fat or oil composition 4 and 5.
Table 9, fat or oil composition composition and content
6.2, constituent analysis
Detect the component of fat or oil composition 4 and 5 respectively, result is as shown in table 10.
Table 10, fat or oil composition form
| Composition | |
| Fat or oil composition 4 | 35%USU、58%SUU、7%S3 |
| Fat or oil composition 5 | 50%USU、40%SUU、10%S3 |
6.3, cold resistance detects
By the method for embodiment 3.1, carry out cold resistance test to fat or oil composition 4 and 5, result is as shown in table 11.
Table 11, fat or oil composition and the reference composition Hardness results when 0-2h
| 0h | 15min | 30min | 1h | 2h | |
| Fat or oil composition 4 | 9312 gram forces | 723 gram forces | 562 gram forces | 395 gram forces | 361 gram forces |
| Fat or oil composition 5 | 9363 gram forces | 2591 gram forces | 792 gram forces | 589 gram forces | 550 gram forces |
Fat or oil composition 4 and 5 has all returned to preferably plasticity scope within 30min, and particularly fat or oil composition 4 just can be returned to suitable plasticity in 15min.
Compare reference composition 1-4, the softening rate of rising again of above-mentioned fat or oil composition is faster, and cold resistance is better; Use above-mentioned fat or oil composition 4 and 5 can significantly save too and rise again the softening required time, increase work efficiency.
6.4, low temperature soft durometer detects and plastic analysis
By the method for embodiment 3.2, under carrying out low temperature to fat or oil composition 4 and 5, soft durometer detects, and analyzes testing result, and result is as shown in table 12 and 13.
Table 12, fat or oil composition are the soft durometer of-5 ~ 20 DEG C
Table 13, fat or oil composition plasticity result
| Plasticity temperature range | Low-temperature zone (within 15 DEG C) plastic range width | |
| Fat or oil composition 4 | -5~5℃ | 10℃ |
| Fat or oil composition 5 | -5~15℃ | 20℃ |
As can be seen from the result of table 12, compared with reference composition 1-4, the plasticity temperature range span of fat or oil composition 4 and 5 is obviously wider, and namely fat or oil composition 4 and 5 pairs of environment temperatures require low, can adapt to various temperature better.
6.5, expansion rate detects
By the method for embodiment 4, use fat or oil composition 4 and 5 to prepare croissant respectively, and detect its expansion rate, result is as shown in table 14.
Table 14, expansion rate
| Expansion rate | |
| Fat or oil composition 4 | 180% |
| Fat or oil composition 5 | 190% |
According to the result of table 13, use the croissant that fat or oil composition 4 and 5 makes, its expansion rate is obviously better than the expansion rate of the croissant using reference composition 1-4 to make, and is about the 1.5-1.8 of the croissant using reference composition to make doubly.Therefore, use the croissant that fat or oil composition 4 and 5 makes, level is clearly more demarcated, visually also more tempting.
6.6, flavor evaluation
Flavor evaluation is carried out by the method for embodiment 5, result display is through the flavor evaluation (double blind experiment) of 20 people, and compared with the croissant made with reference composition 1-4, the local flavor of the croissant using fat or oil composition 4 and 5 to make is also more crisp, therefore, it is possible to strengthen the attraction to client.
Embodiment 7, other aliquation classes are cured product and are made
Use fat or oil composition 1-5 to make Denmark's bread and Butterfly Cookies, and with reference composition 1-4 for contrast, detect the expansion rate of the Butterfly Cookies of the Denmark's bread prepared respectively.
Result shows, and compares reference composition 1-4, uses the expansion rate of fat or oil composition 1-5 making Denmark's bread and Butterfly Cookies higher, level is clearly more demarcated, visually also more tempting, through the flavor evaluation (double blind experiment) of 20 people, its local flavor is also more crisp, therefore, it is possible to strengthen the attraction to client.
The foregoing is only preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology entities that other people complete or method, if with application right define identical, also or a kind of change of equivalence, be all covered by being regarded as among this right.
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (20)
1. a fat or oil composition, is characterized in that, comprises in described fat or oil composition:
Two unsaturated triglycerides (SUU) 35-58wt% that two unsaturated triglycerides (USU) 33-51wt%, 1-or 3-that 2-is saturated are saturated, three saturated triglycerides (S
3) 6.5-10wt%; And two saturated triglycerides (S
2u) and three unsaturated triglyceride (U
3), described S
2u and U
3content sum not higher than 10wt%.
2. fat or oil composition as claimed in claim 1, is characterized in that described S
2u and U
3content sum not higher than 8wt%.
3. fat or oil composition as claimed in claim 1, is characterized in that described S
2u and U
3content sum not higher than 5wt%.
4. fat or oil composition as claimed in claim 1, is characterized in that described S
2u and U
3content sum not higher than 2wt%.
5. fat or oil composition as claimed in claim 1, is characterized in that described S
2u and U
3content sum not higher than 1wt%.
6. the fat or oil composition as described in any one of claim 1-5, is characterized in that, S in described fat or oil composition
2the content of U is 0-5wt%, and/or U
3content be 0-5wt%.
7. fat or oil composition as claimed in claim 1, it is characterized in that, described fat or oil composition comprises
33%USU, 55%SUU, 6.5%S
3, 2.5%S
2u, 3%U
3; Or
50%USU, 35%SUU, 10%S
3, 2%S
2u, 3%U
3; Or
41%USU, 45%SUU, 9%S
3, 2%S
2u, 3%U
3; Or
35%USU, 58%SUU, 7%S
3; Or
50％USU、40％SUU、10％S
3。
8. a fat or oil composition as claimed in claim 1, is characterized in that, described fat or oil composition comprises
1,3-Olein-2-Stearin35%, 1,2-Olein-3-Stearin50%, 1,2-Palmitolein-3-Palmitin7%, 1,2-Palmitin-3-Stearin8%; Or
1,3-Olein-2-Stearin50％，1,2-Olein-3-Stearin40％，1,2-Palmitin-3-Stearin10％。
9. the fat or oil composition according to any one of claim 1-5, is characterized in that, described fat or oil composition comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring.
10. fat or oil composition as claimed in claim 6, it is characterized in that, described fat or oil composition comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring.
11. fat or oil compositions as claimed in claim 7 or 8, it is characterized in that, described fat or oil composition comprises essence and flavoring agent, emulsifying agent, antioxidant and/or food coloring.
12. fat or oil compositions as claimed in claim 9, it is characterized in that, described essence and flavoring agent is the spices and essence of natural perfume material essence and/or Prof. Du Yucang; Described emulsifying agent is one or more in lecithin, tween, polyglycerol polyricinoleate, propylene glycol monostearate; Described antioxidant is one or more in TBHQ, 2,6-di-tert-butyl-4-methy phenols, butylated hydroxy anisole; Described food coloring is natural colouring matter and/or artificial color.
13. fat or oil compositions as claimed in claim 10, it is characterized in that, described essence and flavoring agent is the spices and essence of natural perfume material essence and/or Prof. Du Yucang; Described emulsifying agent is one or more in lecithin, tween, polyglycerol polyricinoleate, propylene glycol monostearate; Described antioxidant is one or more in TBHQ, 2,6-di-tert-butyl-4-methy phenols, butylated hydroxy anisole; Described food coloring is natural colouring matter and/or artificial color.
14. fat or oil compositions as claimed in claim 11, it is characterized in that, described essence and flavoring agent is the spices and essence of natural perfume material essence and/or Prof. Du Yucang; Described emulsifying agent is one or more in lecithin, tween, polyglycerol polyricinoleate, propylene glycol monostearate; Described antioxidant is one or more in TBHQ, 2,6-di-tert-butyl-4-methy phenols, butylated hydroxy anisole; Described food coloring is natural colouring matter and/or artificial color.
The preparation method of 15. fat or oil compositions according to any one of claim 1-14, it is characterized in that, described method comprises:
1) grease is mixed, obtain rich mixture;
2) chilling, kneading and maturation process are carried out to described rich mixture.
16. fat or oil compositions according to any one of claim 1-14 are for making the purposes of bakery.
17. purposes as claimed in claim 16, is characterized in that, described bakery is aliquation class bakery.
18. purposes as claimed in claim 17, is characterized in that, described aliquation class bakery is Denmark's croissant, Denmark's bread or Butterfly Cookies.
19. fat or oil compositions according to any one of claim 1-14 are used as the purposes of the grease making low temperature food product.
20. purposes as claimed in claim 19, it is characterized in that, described low temperature is-5 ~ 10 DEG C.
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| CN201210380919.9A CN103704371B (en) | 2012-10-09 | 2012-10-09 | A kind of fat or oil composition |
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| CN201210380919.9A CN103704371B (en) | 2012-10-09 | 2012-10-09 | A kind of fat or oil composition |
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| CN103704371B true CN103704371B (en) | 2016-04-06 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105638928B (en) * | 2014-12-04 | 2019-10-15 | 嘉里特种油脂（上海）有限公司 | A kind of fat composition, its preparation method, include its food and its purposes for being used to make food |
| CN106689418B (en) * | 2015-11-13 | 2021-05-14 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for frying hotpot condiment |
| CN106912621B (en) * | 2015-12-25 | 2021-04-30 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for ice cream and product |
| CN105494690B (en) * | 2015-12-30 | 2018-01-12 | 宁夏大学 | A kind of chicken fat base shortening and preparation method thereof |
| JP6839175B2 (en) * | 2016-04-07 | 2021-03-03 | 株式会社Adeka | Manufacturing method of no-temper type hard butter composition |
| CN111378535B (en) * | 2018-12-27 | 2022-11-25 | 丰益(上海)生物技术研发中心有限公司 | Oil and fat composition and method for producing same |
| CN113693103A (en) * | 2021-09-01 | 2021-11-26 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
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