CN105767217A - Grease composition and preparation method thereof - Google Patents
Grease composition and preparation method thereof Download PDFInfo
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- CN105767217A CN105767217A CN201410830447.1A CN201410830447A CN105767217A CN 105767217 A CN105767217 A CN 105767217A CN 201410830447 A CN201410830447 A CN 201410830447A CN 105767217 A CN105767217 A CN 105767217A
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Abstract
The invention discloses a grease composition and a preparation method and application thereof and grease food containing the grease composition.The grease composition contains, by weight, 20%-30% of brown sugar and 1%-10% of ground coffee.The grease composition can further contain, by weight, 45%-90% of edible oil, 5%-25% of water and/or 0.5%-3% of emulsifier.The grease composition has a unique flavor and a good fermenting property.
Description
Technical field
The application relates generally to food processing field.More specifically, the application relates to fat or oil composition, Preparation Method And The Use, and comprise its fatty foods.
Background technology
In food processing, oils and fats plays very important effect, and particularly in baked product, oils and fats can make product become soft tender, moisturizes, extends the shelf life, and increases local flavor, can increase the crispy texture of product during for multi-level Denmark's series products.Along with the progress of the development of food industry and oil prodution industry, oils and fats is applied more and more extensive in food, and the pursuit of local flavor and quality is also improved constantly by people.
Current oil and fat product both domestic and external is substantially chocolate or milk local flavor, and the oil and fat product of characteristic local flavor is many to be provided adding essence.Accordingly, it is desirable to provide a kind of characteristic local flavor using natural material to make and the oil and fat product with well dismissing property.
Summary of the invention
The application relates in one aspect to a kind of fat or oil composition, and it comprises the following components based on described fat or oil composition gross weight:
The nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；With
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio.
With described fat or oil composition gross weight gauge, described fat or oil composition can also comprise:
The edible oil of 45% to 90% weight ratio；The edible oil of preferred 55%-85% weight ratio；More preferably the edible oil of 60%-75% weight ratio；
The water of 5% to 25% weight ratio；The water of preferred 10%-22% weight ratio；More preferably the water of 15%-20% weight ratio；And/or
The emulsifying agent of 0.5% to 3% weight ratio.
In a specific embodiment, described edible oil is that vegetable oil or animal oil or its combine, preferred refining vegetable oil or refining animal oil or its combination, and/or one or more in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, span 20, span 40, sorbester p18, sorbester p38, sorbester p17, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol polyricinoleate, polysorbas20, polysorbate40, polysorbate60, Tween 80, sucrose fatty acid ester, single diglycerine fatty acid ester of described emulsifying agent.
In another embodiment, described fat or oil composition also comprises one or more in sweeting agent, milk powder, antioxidant, essence and citric acid.
The application relates to the method preparing fat or oil composition on the other hand, and described method includes:
(1) following components based on described fat or oil composition gross weight is weighed:
The nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio；
The edible oil of 45% to 90% weight ratio；The edible oil of preferred 55%-85% weight ratio；More preferably the edible oil of 60%-75% weight ratio；
The water of 5% to 25% weight ratio；The water of preferred 10%-22% weight ratio；More preferably the water of 15%-20% weight ratio；And
The emulsifying agent of 0.5% to 3% weight ratio；
(2) water, nigecose, coffee powder mixing are obtained aqueous mixture；
(3) oil phase containing edible oil is provided；
(4) under agitation, the oil phase of the aqueous mixture of step (2) gained Yu step (3) gained is mixed evenly；And
(5) after emulsifying completely, chilling, kneading are carried out, it is thus achieved that described fat or oil composition,
Wherein said step (2) and step (3) order carry out or backward carries out, and add emulsifying agent so that aqueous phase, oil phase mix homogeneously at least one step in described step (2), (3), (4).
In a specific embodiment, heating the water in described step (2), nigecose, coffee powder to 65 DEG C-100 DEG C, continuously stirred 0.3-14 hour, it is preferable that 2.5-14h, more preferably 4-6h, to obtain aqueous mixture.
In another embodiment, described method also includes: one or more in interpolation sweeting agent, milk powder and citric acid in step (2)；And/or in step (4), add antioxidant and/or essence.
The application relates in one aspect to again the fat or oil composition that the application said method prepares.
The application relates to the fat or oil composition of the application on the other hand for manufacturing the purposes of fatty foods.
The application another further aspect relates to the fatty foods comprising the application fat or oil composition.
In a specific embodiment, described food is preferably cake, Biscuits, Bread and Pastries, can praise class, Dessert, beverage class, solid beverage class, premixed flour class or dim sum class.
The fat or oil composition of the present invention and adopt the fat or oil composition that the inventive method prepares to have the nigecose coffee flavor of uniqueness and coordination, and there is good characteristic of dismissing, and dismiss product there is more fine and smooth structural state and mouthfeel.
Detailed Description Of The Invention
" in certain embodiments " or " in other embodiments " mentioned in this manual etc. mean to include the concrete key element relevant to described in this embodiment or feature at least one embodiment.Therefore, in entire disclosure, diverse location occurs phrase " in one embodiment " or " in another embodiment " or " in certain embodiments " need not all refer to same embodiment.It is to be understood that, each technical characteristic described below is (such as, parameter value and scope) it is not limited to the specific embodiments of its place linguistic context, but at random can combine with other technologies feature in the reasonable situation that those skilled in the art are envisioned.
Unless otherwise specified, in entire disclosure and claims, word " includes " and " comprising " represents open, it is also possible to be closed.Such as, described " including " or " comprising " can represent and can also include or comprise other components or step or other elements do not listed, it is also possible to only includes or comprises the component or step or other elements listed.
Definition
Unless otherwise indicated, the implication that the implication of the term in the application is generally understood that with those skilled in the art is identical, for instance, relate to the term in raw material and product, operating procedure, technological parameter, use equipment and instrument and numerical value unit.
The implication that term used herein " refine " is generally understood according to liquefaction those skilled in the art, generally include and oils and fats is carried out alkali refining, decolouring and deodorize process, may also include removal insoluble impurities, degumming, alkali refining, washing and drying, dewaxing or defat, filtration treatment etc. science and engineering skill.
Term used herein " refining vegetable oil " and " refining animal oil " refer to the vegetable oil or animal oil that refined process obtains.
Term used herein " nigecose " refers to that brown sugar (English: Brownsugar) is a kind of common table sugar, refers to the sucrose not past complete refine, can keep the natural taste of sucrose.
Term used herein " coffee powder " refers to that toasted coffee bean extracts the micro-pelletize coffee powder being instantly dissolved in water of spray drying.Outward appearance: pelletizing, dark brown granule, can free-flow, good aqueous solubility.Grow abnormal smells from the patient: the typical coffee aroma of fragrance taste and mouthfeel, it does not have bad aftertaste.
Term used herein " chilling kneading " refers to two steps: one is cooling; the compositions (emulsion) step (4) formed is pumped in duct type scraped surface heat exchanger; material carries out heat exchange by liquefied ammonia; form fat crystals; and by scraper plate and the significantly high overpressure and the shearing force that support bearing pin generation, make the rapid micronized of crystal.Two for mediating, and from the material that cooling step gives off, under mixing power effect, promotes that crystal is freely spread to aqueous phase droplets surface, forms the housing of a kind of crystal quality.
Detailed description of the invention
The application relates in one aspect to a kind of fat or oil composition, and it comprises the following components based on described fat or oil composition gross weight: the nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；With
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio.
In certain embodiments, described fat or oil composition also comprises the following components based on described fat or oil composition gross weight: the edible oil of 45% to 90% weight ratio；The preferably edible oil of 55% to 85% weight ratio；More preferably the edible oil of 60% to 75% weight ratio；
The water of 5% to 25% weight ratio；The preferably water of 10% to 22% weight ratio；More preferably the water of 15% to 20% weight ratio；And
The emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, fat or oil composition comprises the following components based on described fat or oil composition gross weight: the edible oil of 45% to 90% weight ratio；The nigecose of 2% to 30% weight ratio；The water of 5% to 25% weight ratio；The coffee powder of 1% to 10% weight ratio；And 0.5% to 3% emulsifying agent of weight ratio.
In certain embodiments, fat or oil composition comprises the following components based on described fat or oil composition gross weight: the edible oil of 55% to 85% weight ratio；The nigecose of 5% to 20% weight ratio；The water of 10% to 22% weight ratio；The coffee powder of 2% to 7% weight ratio；And 0.5% to 3% emulsifying agent of weight ratio.
In certain embodiments, with described fat or oil composition gross weight gauge, described fat or oil composition comprises, for instance, the edible oil of 55%, 65%, 70%, 72%, 72.28%, 75%, 80% or 83% weight ratio.
In certain embodiments, with described fat or oil composition gross weight gauge, described fat or oil composition comprises, for instance, the nigecose of 2%, 5%, 10%, 13%, 15%, 20% or 30% weight ratio.
In certain embodiments, with described fat or oil composition gross weight gauge, described fat or oil composition comprises the water of 10% weight ratio.
In certain embodiments, with described fat or oil composition gross weight gauge, described fat or oil composition comprises the coffee powder of 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 2% to 30% weight ratio, the coffee powder of 2% to 7% weight ratio, the edible oil of 45% to 90% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 2% to 30% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 55% to 85% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 2% to 30% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 55% to 85% weight ratio, the water of 10% to 22% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 55% to 85% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 2% to 7% weight ratio, the edible oil of 55% to 85% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 3% to 5% weight ratio, the edible oil of 55% to 85% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 2% to 30% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 10% to 22% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 5% to 20% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 15% to 20% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 10% to 15% weight ratio, the coffee powder of 1% to 10% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 10% to 15% weight ratio, the coffee powder of 2% to 7% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, in described fat or oil composition gross mass, described fat or oil composition comprises the nigecose of 10% to 15% weight ratio, the coffee powder of 3% to 5% weight ratio, the edible oil of 60% to 75% weight ratio, the water of 5% to 25% weight ratio, the emulsifying agent of 0.5% to 3% weight ratio.
In certain embodiments, described edible oil is that vegetable oil or animal oil or its combine.In some preferred embodiment, described edible oil is that refining vegetable oil or refining animal oil or its combine.
Can be used for the illustrative examples of the vegetable oil of the application and include but not limited to Petiolus Trachycarpi oil, palm-kernel oil, Oleum Cocois, Oleum sesami, soybean oil, Oleum Arachidis hypogaeae semen, olive oil, Semen Maydis oil, Oleum Brassicae campestris, Oleum Helianthi, camellia seed oil, Oleum Gossypii semen, Testa oryzae oil, and/or carry out the new oil base of physics, chemical modification formation with above oil base.
Can be used for the illustrative examples of the animal oil of the application and include but not limited to Adeps Sus domestica, Adeps Bovis seu Bubali, butterfat, fish oil, Adeps caprae seu ovis, and/or carry out the new oil base of physics, chemical modification formation with above oil base.
In certain embodiments, described emulsifying agent is selected from one or more in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, span 20, span 40, sorbester p18, sorbester p38, sorbester p17, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol polyricinoleate, polysorbas20, polysorbate40, polysorbate60, Tween 80, sucrose fatty acid ester, single diglycerine fatty acid ester.In some preferred embodiment, described emulsifying agent is selected from methyl glycol fatty acid ester, polyglyceryl fatty acid ester, single diglycerine fatty acid ester or phospholipid.
In certain embodiments, the application fat or oil composition also can comprise one or more in sweeting agent, milk powder, antioxidant, essence and citric acid.
Sweeting agent is used for providing local flavor.Can be used for the illustrative examples of the sweeting agent of the application and include but not limited to sucrose, maltose syrup, high fructose syrup, Mel.
Milk powder can be whole milk powder or defatted milk powder, is used for providing local flavor.
Antioxidant is used for keeping product stability.Can be used for the illustrative examples of the antioxidant of the application and include but not limited to Butylated hydroxyanisole, dibenzylatiooluene, ascorbyl palmitate, tert-butylhydroquinone, vitamin E and phospholipid.
Essence is used for providing local flavor.
Citric acid is used for regulating product P H-number.
The application relates to the method preparing fat or oil composition on the other hand, and described method includes:
(1) following components based on described fat or oil composition gross weight is weighed:
The nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio；
The edible oil of 45% to 90% weight ratio；The edible oil of preferred 55%-85% weight ratio；More preferably the edible oil of 60%-75% weight ratio；
The water of 5% to 25% weight ratio；The water of preferred 10%-22% weight ratio；More preferably the water of 15%-20% weight ratio；And/or
The emulsifying agent of 0.5% to 3% weight ratio；
(2) described water, nigecose, coffee powder mixing are obtained aqueous mixture；
(3) oil phase containing edible oil is provided；
(4) aqueous mixture of step (2) gained and the oil phase of step (3) gained under agitation, is made to be mixed evenly；And
(5) after emulsifying completely, chilling, kneading are carried out, it is thus achieved that described fat or oil composition,
Wherein said step (2) and step (3) order carry out or backward carries out, and add emulsifying agent so that aqueous phase, oil phase mix homogeneously at least one step in described step (2), (3), (4).
In certain embodiments, by described water, nigecose, coffee powder Hybrid Heating to 65 DEG C-100 DEG C, stirring and dissolving, it is thus achieved that aqueous mixture in described step (2).
In certain embodiments, water described in described step (2), nigecose, coffee powder addition sequence be arbitrary, namely then nigecose, coffee powder mixing can be added water, it is also possible to first mixed with nigecose by water and then add coffee powder；Water can also be mixed with coffee powder and then add nigecose.
In certain embodiments, water described in described step (2), nigecose mix, and are heated to 65 DEG C-100 DEG C, stirring, continue to keep temperature 65 DEG C-100 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C.
In certain embodiments, water described in described step (2), coffee powder mix, and are heated to 65 DEG C-100 DEG C, stirring, continue to keep temperature 65 DEG C-100 DEG C；Adding nigecose, stirring makes it be completely dissolved, and keeping temperature is 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C.
In certain embodiments, described step (2) is for heating the water to 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C；Adding nigecose, stirring makes it be completely dissolved, and continues to keep temperature 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C, adds coffee powder, and stirring makes it be completely dissolved, and keeping temperature is 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C；Continuously stirred 0.3-14 hour, it is preferable that 2.5-14h, more preferably 4-6h, to obtain aqueous mixture.
In certain embodiments, described step (2) is for heating the water to 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C；Adding nigecose, stirring makes it be completely dissolved, and continues to keep temperature 65 DEG C-100 DEG C, it is preferable that 68-72 DEG C, more preferably 70 DEG C, continuously stirred 0.3-14 hour, it is preferable that 2.5-14h, more preferably 4-6h, to obtain aqueous mixture.
The heating that adopts in above-mentioned steps, stirring, chilling, kneading process can adopt routine operation well known to those skilled in the art.
In certain embodiments, the stir speed (S.S.) in above-mentioned steps (4) is 200rpm, and mixing time is 15-30min.
In certain embodiments, the aqueous mixture of step (2) gained joined in the oil phase of step (3) gained or the oil phase of step (3) gained joined in the aqueous mixture of step (2) gained, making oil phase and aqueous phase be mixed evenly.
In some preferred embodiment, in above-mentioned steps (4), the aqueous mixture of step (2) gained is slowly added in the oil phase of heat of step (3) gained.
In certain embodiments, the described method preparing fat or oil composition is additionally included in one or more in step (2) middle interpolation sweeting agent, milk powder and citric acid.In certain embodiments, step (4) is added antioxidant and/or essence.
In certain embodiments, the described method preparing fat or oil composition is additionally included in after having added nigecose in step (2), adds one or more in sweeting agent, milk powder and citric acid.In certain embodiments, in step (4) oil phase mixed with water uniformly after, add antioxidant and/or essence.
In certain embodiments, order carries out above-mentioned steps (2) and step (3), backward carries out above-mentioned steps (2) and step (3) in other embodiments, namely first carries out step (3) and carries out step (2) again.
In certain embodiments, at least one step in described step (2), (3), (4) adds emulsifying agent so that aqueous phase, oil phase mix homogeneously.
The application relates to the fat or oil composition prepared by the said method of the application on the other hand.
In a specific embodiment, described edible oil is vegetable oil or animal oil or its combination, it is preferable that refining vegetable oil or refining animal oil or its combination；In a specific embodiment, described emulsifying agent is selected from one or more in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, span 20, span 40, sorbester p18, sorbester p38, sorbester p17, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol polyricinoleate, polysorbas20, polysorbate40, polysorbate60, Tween 80, sucrose fatty acid ester, single diglycerine fatty acid ester.
The application relates in one aspect to again fat or oil composition described herein for manufacturing the purposes of fatty foods.Fatty foods includes margarine, shortening, emulsifying edible oil, fats sweets etc..Described food is preferably cake, Biscuits, Bread and Pastries, can praise class, Dessert, beverage class, solid beverage class, premixed flour class and dim sum class.The manufacture method of fatty foods has no particular limits, it is possible to adopt manufacture method well known to those skilled in the art.
The application another further aspect relates to the fatty foods comprising fat or oil composition described herein.Fatty foods includes margarine, shortening, emulsifying edible oil, fats sweets etc..Described food is preferably cake, Biscuits, Bread and Pastries, can praise class, Dessert, beverage class, solid beverage class, premixed flour class and dim sum class.
Nigecose and coffee powder are used in oil and fat product by the application in the lump, and make it possess specific local flavor by unique technique.The oils and fats produced has distinctive nigecose coffee flavor and good a dismissing property, and dismisses product and have more fine and smooth structural state and mouthfeel, and distinct with the folding series products level of its making, and lines is clear, and local flavor is good.
Hereinafter, the application will be described in detail by below embodiment, in order to is more fully understood that various aspects and the advantage thereof of the application.It will be appreciated, however, that below example is nonrestrictive some embodiment being simply used for the application is described.
In embodiments herein and comparative example, as do not specialized, raw materials used be all convenient source, can pass through city available from.
Except as otherwise noted, the various degrees in the application are all weight percentage.
In following example raw materials used as follows:
Refined palm oil: Southseas Specialty Fats Industrial (Shanghai) Co., Ltd. provides
Purified soyabean oil: Southseas Specialty Fats Industrial (Shanghai) Co., Ltd. provides
Nigecose (brown sugar (Saccharum Sinensis Roxb.)): romote antiquity sugar industry (China) company limited
Coffee powder: nest (China) company limited
Essence: Qi Huadun essence and flavoring agent company limited
Citric acid: Hunan Dongting Citric Acid Chemicals Co., Ltd.
Single diglycerine fatty acid ester: Du Pont China Holding Co., Ltd.
Polyglyceryl fatty acid ester: Du Pont China Holding Co., Ltd.
Tert-butylhydroquinone: build bright industry (Zhuhai) company limited
Butylated hydroxyanisole: build bright industry (Zhuhai) company limited
The application adopts the various performances of following methods test oil oil/fat composition.
(1) performance test methods is dismissed
To refer to that the fat or oil composition 500g time stirred needed for being 0.55 to proportion is evaluated with KENWOOD eggbeater (purchased from KENWOOD China official website).
Concrete operation step is as follows:
A) a glass weight (M1) is dismissed in weighing；
B) cup full water will be dismissed, the weight (M2) of record water；
C) dismissing material constant temperature (20 DEG C), record sample and ambient temperature, both differences are less than 1 degree；
D) take 500g to dismiss material and be put into and beat eggs in pot, with stirring slurry stirring；
E) egg-whisk rotating speed is put together dismissing oils and fats in container with scraper after first dismissing 1 minute with 1 grade, and egg-whisk rotating speed is adjusted to 5 grades to be continued to dismiss 5 minutes；Extract sample, record sample temperature.To dismiss in cup and fill sample, and not have space, and weigh the gross weight dismissing cup and sample, weighing twice averages is recorded as M3.Continue to dismiss to 30 minutes, the temperature of taken sample after record was once dismissed in every 5 minutes and weight, notice after having claimed that handle is dismissed sample in cup and is back in pot, with scraper, all samples in pot is put together.
Interpretation of result
(2) metewand of dismissing property
◎: outstanding in 10min
Zero: good 10min～15min
△: general 15min～20min
×: difference is more than 20min
(3) series products structural state metewand is dismissed
◎: tissue exquisiteness
Zero: organize finer and smoother
△: tissue is general, has significantly sugar granule
×: it is poor to organize, and has obvious granular sensation or structure rare soft
(4) fat or oil composition color and luster metewand
◎: color and luster is good.
Zero: color and luster is slightly deep/shallow
△: color and luster is too deep
×: color and luster is too shallow
(5) the glossy sense metewand of fat or oil composition
◎: glossy sense is well
Zero: glossy sense is general
△: glossy sense is not so good
×: glossy sense is not so good
(6) fat or oil composition flavor evaluation benchmark
◎: local flavor is good, has the peculiar mixing local flavor of good nigecose coffee
Zero: local flavor is general, has the peculiar mixing local flavor of good nigecose coffee
△: local flavor is not so good, and nigecose coffee flavor is light
×: local flavor is bad, abnormal flavour
(7) metewand of the local flavor of product is bakeed
◎: overall with rich flavor, full, aftertaste is good, distinctive nigecose coffee flavor.
Zero: overall local flavor is more common, and aftertaste is better, and peculiar nigecose coffee flavor is good
△: overall local flavor is not so good, and aftertaste is general, and peculiar nigecose coffee flavor is general
×: overall local flavor is bad, and aftertaste is bad, without distinctive nigecose coffee flavor
(8) HS-SPMEGC-MS analyzes the local flavor constituent of sample
HS-SPMEGC-MS: headspace solid-phase microextraction and gas chromatography-mass spectrum
Equipment manufacturer's model: Agilent6890N-5973MSD
Operating condition:
GC/MS analysis condition: adopt DB-5MS capillary column；MSD detector；Heating schedule: initial temperature 40 DEG C, keeps 4min；Rise to 200 DEG C with 5 DEG C/min, keep 2min；Rise to 280 DEG C with 20 DEG C/min again, keep 4min；Injector temperature 250 DEG C；Carrier gas: He；Helium flow velocity 1.0mL/min；Not shunting mode.
Mass Spectrometry Conditions: ion source EI source, ion source temperature 230 DEG C, interface temperature 280 DEG C, electron energy is 70eV, sweep limits m/z is 50～500, acquisition mode Scan.
Embodiment:
Embodiment one: the formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 83%, nigecose 2%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Preparation method is as follows: (1) heats the water to 75 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 75 DEG C；Adding nigecose, stirring makes it be completely dissolved, and continues to keep temperature 70 C, continues 1 hour, adds citric acid, to obtain aqueous mixture；
(2) adding in Petiolus Trachycarpi oil by list diglycerine fatty acid ester, stirring makes it be completely dissolved, and adds Butylated hydroxyanisole to obtain oil mixture, and temperature is 70 DEG C；
(3) under agitation, the aqueous mixture of step (1) gained is joined in the oil mixture of heat of step (2) gained, add essence；And
(4) after emulsifying completely, carry out chilling, mediate the described fat or oil composition of acquisition.
Embodiment two:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 80%, nigecose 5%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Embodiment three:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 75%, nigecose 10%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Embodiment four:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 72%, nigecose 13%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Embodiment five:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 70%, nigecose 15%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Embodiment six:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 65%, nigecose 20%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Embodiment seven:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 55%, nigecose 30%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Comparative example one:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 85%, nigecose 0%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Comparative example two:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 45%, nigecose 40%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Comparative example three:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 35%, nigecose 50%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Comparative example four:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 25%, nigecose 60%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm.
Concrete preparation method is identical with the preparation method described in embodiment one.
Testing example one:
Embodiment one to embodiment seven being contrasted with comparative example one to comparative example four, relatively more different nigecose additions is on dismissing property of product and the impact dismissing series products structural state.Result is in Table 1.
Dismissing property of table 1 and structural state
From easily dismissing degree and dismiss series products state, when nigecose addition is 5%-15%, product is easily dismissed, and product structural state after dismissing is fine and smooth, have standing upright property preferably, it does not have granular sensation；Adding the product of the nigecose of 0%-2% and 15%-20%, dismissing property is good, organizes finer and smoother, and degree of standing upright is slightly poor；The nigecose addition product more than 30%, structural state is coarse, has a granular sensation, and after dismissing, product structural state is poor, has obvious grains of sand sense.
Comparative example five:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 72%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm, nigecose 13%.
Preparation method is as follows: (1) heats the water to 80 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 75 DEG C, adds citric acid, to obtain aqueous mixture；
(2) adding in Petiolus Trachycarpi oil by list diglycerine fatty acid ester, stirring makes it be completely dissolved, and adds Butylated hydroxyanisole to obtain oil mixture, and temperature is 68 DEG C；
(3) under agitation, the aqueous mixture of step (1) gained is joined in the oil mixture of heat of step (2) gained, add essence；And
(4) after emulsifying completely, carry out chilling, mediate acquisition fat or oil composition
(5) test is dismissed after the rich mixture of step (4) gained being added nigecose mix homogeneously.
Comparative example six:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 72%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm, white sugar 13%.
Preparation method is identical with the preparation method described in comparative example five.
Comparative example seven:
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 72%, water 10%, coffee powder 3%, citric acid 0.02%, single diglycerine fatty acid ester 1.7%, essence 0.28%, Butylated hydroxyanisole 160ppm, high fructose syrup 13%.
Preparation method is identical with the preparation method described in comparative example five.
Testing example two:
Comparative example five, six, seven and embodiment four are contrasted, more first add after nigecose chilling after emulsifying and mediate product, and chilling mediate after add the dismissing property of commensurability white sugar, nigecose and syrup and dismiss the structural state of product.Result is in Table 2.
Table 2 degree of dismissing and structural state
From result, first add nigecose and dismiss speed then through the product that chilling kneading is produced, and the structural state dismissing rear product is better than oils and fats and adds the product of sugar after chilling is mediated.And nigecose and white sugar do not have difference, syrup and nigecose, white sugar have larger difference.
Embodiment eight～embodiment 12
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 70.28%, soybean oil 2%, nigecose 13%, water 10%, coffee powder 3%, citric acid 0.02, polyglyceryl fatty acid ester 1.7%, tert-butylhydroquinone 160ppm.
Preparation method is as follows: (1) heats the water to 75 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 75 DEG C；Adding nigecose, stirring makes it be completely dissolved, and heats up and keeps temperature to be respectively as follows: 8 100 DEG C/0.3h of embodiment, 9 70 DEG C/2.5h of embodiment, 10 DEG C/4h of embodiment, 11 DEG C/6h of embodiment, and 12 DEG C/14h of embodiment, to obtain aqueous mixture；Then, embodiment eight is cooled to 70 DEG C；Citric acid is added with oil phase before mixing.
(2) being added by polyglyceryl fatty acid ester in Petiolus Trachycarpi oil and soybean oil, stirring makes it be completely dissolved, and adds tert-butylhydroquinone, and to obtain oil mixture, temperature is 70 DEG C；
(3) under agitation, the aqueous mixture of step (1) gained is joined in the oil mixture of heat of step (2) gained；And
(4) after emulsifying completely, carry out chilling, mediate the described fat or oil composition of acquisition.
Wherein add the temperature of hot water and be incubated the persistent period in shown in Table 3.
Comparative example eight～comparative example nine
The formula of fat or oil composition is as follows: Petiolus Trachycarpi oil 70.28%, soybean oil 2%, nigecose 13%, water 10%, coffee powder 3%, citric acid 0.02, polyglyceryl fatty acid ester 1.7%, tert-butylhydroquinone 160ppm.
Preparation method is as follows: (1) heats the water to 75 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 75 DEG C；Adding nigecose, stirring makes it be completely dissolved, and heats up and keeps temperature to be respectively as follows: 8 70 DEG C/0h of comparative example, and 9 70 DEG C/16h of comparative example, to obtain aqueous mixture；Citric acid is added with oil phase before mixing.
(2) being added by polyglyceryl fatty acid ester in Petiolus Trachycarpi oil and soybean oil, stirring makes it be completely dissolved, and adds tert-butylhydroquinone to obtain oil mixture, and temperature is 70 DEG C；
(3) under agitation, the aqueous mixture of step (1) gained is joined in the oil mixture of heat of step (2) gained；And
(4) after emulsifying completely, carry out chilling, mediate the described fat or oil composition of acquisition.
Wherein add the temperature of hot water and be incubated the persistent period in shown in Table 3.
Table 3 nigecose coffee Technology for Heating Processing
Testing example three:
Embodiment eight to embodiment 12 is contrasted with comparative example eight and nine, relatively different nigecose, the impact on oils and fats of the coffee powder Technology for Heating Processing.
The formula adopting table 4 makes pound cake, compares the impact on baked product.Result is as shown in table 5:
Method:
(1) with electronic scale, precise raw material；
(2) by oils and fats, Icing Sugar, salt stirring, with the ball whisks middling speed emulsifying of egg-whisk.
(3) egg is added, with dismissing device mixed on low speed；
(4) flour that sieves is added, baking powder, custard powder, mix homogeneously, not excessive whipping, form gluten.
(5) 30g sabot is weighed
(6) baking, micro-colouring to surface.Baking box is arranged: get angry 170 DEG C, reducing internal heat 160 DEG C, 30min.
Table 4 pound cake formula
| Shell egg | 250g | White sugar | 200g |
| Self-raising flour | 225g | Baking powder | 6g |
| Custard powder | 15g | Salt | 5g |
| Fat or oil composition | 225g |
Table 5 fat or oil composition and the sensory evaluation by the baking product of its making
In table 5, result shows, in product water phase processing technique of the present invention, optimum nigecose and the high-temperature process condition of coffee powder are 70 DEG C/4-6h, are secondly 70 DEG C/2.5-4h (not including 4h), or 70 DEG C/6-14h (not including 6h), or 100 DEG C/18min.The product through specified temp time-triggered protocol all it is inferior to without its product color of aqueous phase of high-temperature process, glossy degree and local flavor.But, heat treatment time is long, and product color can be caused excessively black, and glossy degree is poor, produce the situation of abnormal flavour.
Embodiment 13:
Water 84%, nigecose 13%, coffee powder 3%, the laggard sector-style taste test of 70 DEG C/30min heat treatment.
Method: heat the water to 70 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 70 DEG C；Adding nigecose, stirring makes it be completely dissolved, and is incubated 70 DEG C/30min, to obtain aqueous mixture；
Comparative example ten:
Water 87%, nigecose 13%, the laggard sector-style taste test of 70 DEG C/30min heat treatment.
Method: heat the water to 70 DEG C, adds nigecose, and stirring makes it be completely dissolved, and is incubated 70 DEG C/30min, to obtain aqueous mixture.
Comparative example 11:
Water 97%, coffee powder 3%, the laggard sector-style taste test of 70 DEG C/30min heat treatment.
Method: heat the water to 70 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 70 DEG C/30min, to obtain aqueous mixture.
Comparative example 12:
Water 84%, nigecose 13%, coffee powder 3%, less than the 40 DEG C laggard sector-style taste tests of dissolution in low temperature.
Method: heat the water to 45 DEG C；Adding coffee powder, stirring makes it be completely dissolved；Adding nigecose, stirring makes it be completely dissolved, to obtain aqueous mixture.
Comparative example 13:
Water 84%, white sugar 13%, coffee powder 3%, the laggard sector-style taste test of 70 DEG C/30min heat treatment.
Method: heat the water to 70 DEG C；Adding coffee powder, stirring makes it be completely dissolved, and keeping temperature is 70 DEG C；Adding white sugar, stirring makes it be completely dissolved, and is incubated 70 DEG C/30min, to obtain aqueous mixture.
Testing example four:
Embodiment 13 is contrasted with comparative example ten, 11,12,13,14.Analyzed by local flavor, it is determined that the local flavor difference of assistant ingredients and different disposal method.
All kinds of flavor substance detection situation of table 6
Table 7 volatile flavor substance detection situation
Utilizing HS-SPMEGC-MS to analyze the local flavor constituent of sample, from the situation of local flavor test, the flavor components of nigecose is comparatively single, after heat treatment, measures 4 kinds of flavor components altogether.Wherein based on toluene.24 kinds of flavor components are recorded after coffee powder heat treatment.Coffee powder and nigecose mixing do not carry out in heat treated situation, measure 16 flavor compositions altogether.After white sugar and coffee powder carry out heat of mixing process, record 25 kinds of flavor components.Nigecose and coffee powder carry out Hybrid Heating process can record 32 kinds of flavor components.Embodiment local flavor kind is than comparative example's more horn of plenty.It addition, the amount of flavor components is also obviously improved.
Experimental result according to embodiment and comparative example, it can be deduced that:
(1) when nigecose addition is 5%-15%, product is easily dismissed, and the product structural state after dismissing is fine and smooth, have standing upright property preferably, it does not have granular sensation；Adding the product of the nigecose of 0%-2% and 15%-20%, dismissing property is good, organizes finer and smoother, and degree of standing upright is slightly poor.
(2) first add nigecose to mediate, then through chilling, the product produced and dismiss speed and dismiss the structural state of rear product and be better than oils and fats after chilling is mediated, add the product of sugar.
(3) in formula, dismissing property is had impact by the kind of sugar, and syrup and nigecose, white sugar have larger difference.
(4) different nigecose, coffee powder Technology for Heating Processing have impact to bakeing the making of product local flavor.Wherein optimal conditions is: be incubated 4-6h under 70 DEG C of conditions, the fat or oil composition produced under this condition and to bakee the local flavor of product, color and luster, glossy degree all best.
(5) utilizing HS-SPMEGC-MS to analyze the local flavor constituent of sample, form 32 kinds of flavor components from the situation of local flavor test, coffee powder and nigecose heat of mixing process, the local flavor of fat or oil composition is stronger abundant.
Although being appreciated that in order to the purpose of exemplary illustration describes specific embodiments of the present invention from the foregoing, it should be appreciated that the scope of the present invention is not limited to these specific embodiments.Under condit without departing from the spirit and scope of the present invention, the present invention can be made various deformation or improvement by technical staff described in this area.These deformation or improvement are all within protection scope of the present invention.
Claims (10)
1. fat or oil composition, it comprises the following components based on described fat or oil composition gross weight:
The nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；With
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio.
2. fat or oil composition as claimed in claim 1, wherein, with described fat or oil composition gross weight gauge, described fat or oil composition also comprises:
The edible oil of 45% to 90% weight ratio；The preferably edible oil of 55% to 85% weight ratio；More preferably the edible oil of 60% to 75% weight ratio；
The water of 5% to 25% weight ratio；The preferably water of 10% to 22% weight ratio；More preferably the water of 15% to 20% weight ratio；And/or
The emulsifying agent of 0.5% to 3% weight ratio.
3. fat or oil composition as claimed in claim 2, wherein said edible oil is that vegetable oil or animal oil or its combine, preferred refining vegetable oil or refining animal oil or its combination, and/or one or more in methyl glycol fatty acid ester, polyglyceryl fatty acid ester, span 20, span 40, sorbester p18, sorbester p38, sorbester p17, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol polyricinoleate, polysorbas20, polysorbate40, polysorbate60, Tween 80, sucrose fatty acid ester, single diglycerine fatty acid ester of described emulsifying agent.
4. the fat or oil composition as according to any one of claim 1-3, wherein said fat or oil composition also comprises one or more in sweeting agent, milk powder, antioxidant, essence and citric acid.
5. the method preparing fat or oil composition, described method includes:
(1) following components based on described fat or oil composition gross weight is weighed:
The nigecose of 2% to 30% weight ratio；The preferably nigecose of 5% to 20% weight ratio；More preferably the nigecose of 10% to 15% weight ratio；
The coffee powder of 1% to 10% weight ratio；The preferably coffee powder of 2% to 7% weight ratio；More preferably the coffee powder of 3% to 5% weight ratio；
The edible oil of 45% to 90% weight ratio；The edible oil of preferred 55%-85% weight ratio；More preferably the edible oil of 60%-75% weight ratio；
The water of 5% to 25% weight ratio；The water of preferred 10%-22% weight ratio；More preferably the water of 15%-20% weight ratio；And
The emulsifying agent of 0.5% to 3% weight ratio；
(2) water, nigecose, coffee powder mixing are obtained aqueous mixture；
(3) oil phase containing edible oil is provided；
(4) under agitation, the oil phase of the aqueous mixture of step (2) gained with step (3) gained is mixed；And
(5) after emulsifying completely, chilling, kneading are carried out, it is thus achieved that described fat or oil composition,
Wherein said step (2) and step (3) order carry out or backward carries out, and add emulsifying agent so that aqueous phase, oil phase mix homogeneously at least one step in described step (2), (3), (4).
6. method as claimed in claim 5, wherein, heats the water in described step (2), nigecose, coffee powder to 65 DEG C-100 DEG C, and continuously stirred 0.3-14 hour, it is preferable that 2.5-14h, more preferably 4-6h, to obtain described aqueous mixture.
7. method as claimed in claim 6, wherein said method also includes: in step (2), adds one or more in sweeting agent, milk powder and citric acid；And/or in step (4), add antioxidant and/or essence.
8. the fat or oil composition that the method according to any one of claim 5-7 prepares.
9. the fat or oil composition that the fat or oil composition according to any one of claim 1-4 and 8 and the method according to any one of claim 5-7 prepare is for manufacturing the purposes of fatty foods.
10. comprising the fat or oil composition according to any one of claim 1-4 and 8 or the food of fat or oil composition that the method according to any one of claim 5-7 prepares, described food is preferably cake, Biscuits, Bread and Pastries, can praise class, Dessert, beverage class, solid beverage class, premixed flour class or dim sum class.
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