CN105767217B - Oil and fat composition and method for producing same - Google Patents
Oil and fat composition and method for producing same Download PDFInfo
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- CN105767217B CN105767217B CN201410830447.1A CN201410830447A CN105767217B CN 105767217 B CN105767217 B CN 105767217B CN 201410830447 A CN201410830447 A CN 201410830447A CN 105767217 B CN105767217 B CN 105767217B
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Abstract
The application discloses an oil composition, a preparation method and application thereof, and an oil food containing the same. The grease composition of the present application comprises the following components based on the total weight of the grease composition: 2 to 30% by weight of brown sugar and 1 to 10% by weight of coffee powder. The oil and fat composition may further comprise 45-90 wt% of edible oil; 5% to 25% by weight of water; and/or 0.5 to 3% by weight of an emulsifier. The oil and fat composition has unique flavor and good whipping performance.
Description
Technical Field
The present application relates generally to the field of food processing. More specifically, the present application relates to a fat composition, a method for producing the same, and a use thereof, and a fat food containing the same.
Background
The grease plays a very important role in food processing, particularly in baked products, the grease can make the products soft and tender, increase moisture, prolong the shelf life and increase the flavor, and when the grease is used for multi-level danish products, the crispy mouthfeel of the products can be increased. With the development of the food industry and the progress of the oil industry, the application of oil in food is more and more extensive, and the pursuit of people for flavor and quality is continuously improved.
At present, oil products at home and abroad are basically chocolate or milk flavor, and the oil products with special flavor are mostly provided by adding essence. Therefore, it is desired to provide an oil or fat product having a characteristic flavor and good whipping properties, which is produced using natural materials.
Summary of The Invention
One aspect of the present application relates to a grease composition comprising the following components based on the total weight of the grease composition:
2% to 30% by weight of brown sugar; preferably 5% to 20% by weight of brown sugar; more preferably 10% to 15% by weight of brown sugar; and
1 to 10 weight percent of coffee powder; preferably 2% to 7% by weight of coffee powder; more preferably 3% to 5% by weight of coffee powder.
The grease composition may further include, based on the total weight of the grease composition:
45 to 90% by weight of an edible oil; preferably 55-85% by weight of edible oil; more preferably 60% to 75% by weight of an edible oil;
5% to 25% by weight of water; preferably 10% to 22% by weight of water; more preferably from 15% to 20% by weight of water; and/or
0.5 to 3% by weight of an emulsifier.
In a specific embodiment, the edible oil is a vegetable oil or an animal oil or a combination thereof, preferably a refined vegetable oil or a refined animal oil or a combination thereof, and/or the emulsifier is selected from one or more of propylene glycol fatty acid ester, polyglycerol fatty acid ester, span 20, span 40, span 60, span 65, span 80, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol ricinoleate, tween 20, tween 40, tween 60, tween 80, sucrose fatty acid ester, and mono-diglycerol fatty acid ester.
In another embodiment, the fat composition further comprises one or more of a sweetener, milk powder, an antioxidant, a fragrance, and citric acid.
Another aspect of the present application relates to a method for preparing a grease composition, the method comprising:
(1) weighing the following components based on the total weight of the grease composition:
2% to 30% by weight of brown sugar; preferably 5% to 20% by weight of brown sugar; more preferably 10% to 15% by weight of brown sugar;
1 to 10 weight percent of coffee powder; preferably 2% to 7% by weight of coffee powder; more preferably 3% to 5% by weight of coffee powder;
45 to 90% by weight of an edible oil; preferably 55-85% by weight of edible oil; more preferably 60% to 75% by weight of an edible oil;
5% to 25% by weight of water; preferably 10% to 22% by weight of water; more preferably from 15% to 20% by weight of water; and
0.5 to 3% by weight of an emulsifier;
(2) mixing water, brown sugar and coffee powder to obtain water phase mixture;
(3) providing an oil phase comprising an edible oil;
(4) mixing the water phase mixture obtained in the step (2) and the oil phase obtained in the step (3) uniformly under stirring; and
(5) quenching and kneading the mixture after complete emulsification to obtain the grease composition,
wherein the step (2) and the step (3) are sequentially carried out or carried out in a reverse order, and an emulsifier is added into at least one of the steps (2), (3) and (4) to uniformly mix the water phase and the oil phase.
In a specific embodiment, the water, brown sugar, coffee powder in said step (2) are heated to 65 ℃ to 100 ℃ and stirred continuously for 0.3 to 14 hours, preferably 2.5 to 14 hours, more preferably 4 to 6 hours, to obtain an aqueous phase mixture.
In another specific embodiment, the method further comprises: adding one or more of a sweetening agent, milk powder and citric acid in the step (2); and/or adding an antioxidant and/or a perfume in the step (4).
In yet another aspect, the present application relates to the grease composition prepared by the method described above.
Another aspect of the present application relates to the use of the fat composition of the present application for the manufacture of a fat food product.
Yet another aspect of the present application relates to a fat food product comprising the fat composition of the present application.
In a particular embodiment, the food product is preferably of the cake type, biscuit type, bread type, croissant type, dessert type, beverage type, solid beverage type, ready-mix powder type or Chinese snack type.
The oil composition and the oil composition prepared by the method have unique and coordinated brown sugar coffee flavor and good whipping characteristic, and the whipped product has finer and finer tissue state and mouthfeel.
Detailed Description
Reference in the specification to "in certain embodiments" or "in other embodiments" or the like means that a particular element or feature described in connection with the embodiment is included in at least one embodiment. Thus, the appearances of the phrases "in one embodiment" or "in another embodiment" or "in certain embodiments" in various places throughout this specification are not necessarily all referring to the same embodiment. It is to be understood that the individual features (e.g. parameter values and ranges) described below are not limited to the specific embodiments in their context, but may be combined arbitrarily with other features as contemplated by the skilled person.
Throughout the specification and claims, the words "comprise" and "comprise" mean either open-ended or closed-ended, unless specifically stated otherwise. For example, the term "comprises" or "comprising" may mean that other components or steps or other elements not listed may also be included or included, or that only the listed components or steps or other elements may be included or included.
Definition of
Unless otherwise indicated, the terms in this application have the same meaning as commonly understood by one of ordinary skill in the art, e.g., in reference to starting materials and products, operating steps, process parameters, equipment and tools used, and numerical units.
As used herein, the term "refining" is used in the sense generally understood by those skilled in the art of oil production, and generally includes subjecting fats and oils to alkali refining, decolorization, and deodorization, and may further include processes of removing insoluble impurities, degumming, alkali refining, water washing and drying, dewaxing or degreasing, filtration treatment, and the like.
The terms "refined vegetable oil" and "refined animal oil" as used herein refer to vegetable or animal oils obtained by refining.
As used herein, the term "Brown sugar" means Brown sugar (English: Brown sugar) is a common edible sugar, and broadly refers to sucrose that has not been completely refined, and retains the natural taste of sucrose.
The term "coffee powder" as used herein refers to water-soluble, micro-granulated coffee powder obtained by extraction and spray-drying of roasted coffee beans. Appearance: granulated powder, dark brown granules, free-flowing, good water solubility. And (3) flavor nourishing: aroma taste typical coffee aroma and mouthfeel, without undesirable aftertaste.
The term "quench kneading" as used herein means two steps: and (3) pumping the composition (emulsion) formed in the step (4) into a pipeline type scraper type heat exchanger for cooling, carrying out heat exchange on the materials through liquid ammonia to form grease crystals, and rapidly granulating the crystals by high pressure and shearing force in the pipe generated by a scraper and a supporting pin shaft. And kneading, wherein the material discharged from the cooling step promotes the free diffusion of the crystals onto the surface of the aqueous phase droplets under the action of stirring force, thereby forming a shell with a crystal texture.
Detailed Description
One aspect of the present application relates to a grease composition comprising the following components based on the total weight of the grease composition: 2% to 30% by weight of brown sugar; preferably 5% to 20% by weight of brown sugar; more preferably 10% to 15% by weight of brown sugar; and
1 to 10 weight percent of coffee powder; preferably 2% to 7% by weight of coffee powder; more preferably 3% to 5% by weight of coffee powder.
In certain embodiments, the grease composition further comprises the following components, based on the total weight of the grease composition: 45 to 90% by weight of an edible oil; preferably 55% to 85% by weight of an edible oil; more preferably 60% to 75% by weight of an edible oil;
5% to 25% by weight of water; preferably 10% to 22% by weight of water; more preferably 15% to 20% by weight of water; and
0.5 to 3% by weight of an emulsifier.
In certain embodiments, the fat composition comprises the following components, based on the total weight of the fat composition: 45 to 90% by weight of an edible oil; 2% to 30% by weight of brown sugar; 5% to 25% by weight of water; 1 to 10 weight percent of coffee powder; and 0.5 to 3 weight percent of emulsifier.
In certain embodiments, the fat composition comprises the following components, based on the total weight of the fat composition: 55 to 85% by weight of an edible oil; 5 to 20 weight percent brown sugar; 10% to 22% by weight of water; 2 to 7 weight percent of coffee powder; and 0.5 to 3 weight percent of emulsifier.
In certain embodiments, the fat composition comprises, for example, 55%, 65%, 70%, 72%, 72.28%, 75%, 80%, or 83% by weight of edible oil, based on the total weight of the fat composition.
In certain embodiments, the fat composition comprises, for example, 2%, 5%, 10%, 13%, 15%, 20%, or 30% by weight of brown sugar, based on the total weight of the fat composition.
In certain embodiments, the grease composition comprises 10% by weight water, based on the total weight of the grease composition.
In certain embodiments, the fat composition comprises 3% by weight coffee powder, based on the total weight of the fat composition.
In certain embodiments, the fat composition comprises 2% to 30% by weight of brown sugar, 2% to 7% by weight of coffee powder, 45% to 90% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 2% to 30% by weight of brown sugar, 1% to 10% by weight of coffee powder, 55% to 85% by weight of edible oil, 5% to 25% by weight of water, and 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 2% to 30% by weight of brown sugar, 1% to 10% by weight of coffee powder, 55% to 85% by weight of edible oil, 10% to 22% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 1% to 10% by weight of coffee powder, 55% to 85% by weight of edible oil, 5% to 25% by weight of water, and 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 2% to 7% by weight of coffee powder, 55% to 85% by weight of edible oil, 5% to 25% by weight of water, and 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 3% to 5% by weight of coffee powder, 55% to 85% by weight of edible oil, 5% to 25% by weight of water, and 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 2% to 30% by weight of brown sugar, 1% to 10% by weight of coffee powder, 60% to 75% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 1% to 10% by weight of coffee powder, 60% to 75% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 1% to 10% by weight of coffee powder, 60% to 75% by weight of edible oil, 10% to 22% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 5% to 20% by weight of brown sugar, 1% to 10% by weight of coffee powder, 60% to 75% by weight of edible oil, 15% to 20% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 10% to 15% by weight of brown sugar, 1% to 10% by weight of coffee powder, 60% to 75% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 10% to 15% by weight of brown sugar, 2% to 7% by weight of coffee powder, 60% to 75% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the fat composition comprises 10% to 15% by weight of brown sugar, 3% to 5% by weight of coffee powder, 60% to 75% by weight of edible oil, 5% to 25% by weight of water, 0.5% to 3% by weight of emulsifier, based on the total mass of the fat composition.
In certain embodiments, the edible oil is a vegetable oil or an animal oil or a combination thereof. In certain preferred embodiments, the edible oil is a refined vegetable oil or a refined animal oil, or a combination thereof.
Illustrative examples of vegetable oils useful herein include, but are not limited to, palm oil, palm kernel oil, coconut oil, sesame oil, soybean oil, peanut oil, olive oil, corn oil, rapeseed oil, sunflower seed oil, camellia seed oil, cottonseed oil, rice bran oil, and/or new oil bases formed by physical, chemical modification with an oil base.
Illustrative examples of animal oils useful herein include, but are not limited to, lard, tallow, milk fat, fish oil, tallow, and/or new oil bases formed by physical, chemical modification with the oil base.
In certain embodiments, the emulsifier is selected from one or more of propylene glycol fatty acid ester, polyglycerol fatty acid ester, span 20, span 40, span 60, span 65, span 80, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol ricinoleate, tween 20, tween 40, tween 60, tween 80, sucrose fatty acid ester, and mono-diglycerol fatty acid ester. In certain preferred embodiments, the emulsifier is selected from propylene glycol fatty acid esters, polyglyceryl fatty acid esters, mono-diglyceryl fatty acid esters, or phospholipids.
In certain embodiments, the fat compositions of the present application may further comprise one or more of sweeteners, milk powder, antioxidants, flavors, and citric acid.
Sweeteners are used to provide flavor. Illustrative examples of sweeteners useful herein include, but are not limited to, sucrose, maltose syrup, glucose-fructose syrup, honey.
The milk powder may be whole milk powder or skimmed milk powder for providing flavor.
Antioxidants are used to maintain product stability. Illustrative examples of antioxidants useful herein include, but are not limited to, butylated hydroxyanisole, dibutyl hydroxytoluene, ascorbyl palmitate, tert-butyl hydroquinone, vitamin E, and phospholipids.
The essence is used for providing flavor.
Citric acid is used to adjust the PH of the product.
Another aspect of the present application relates to a method for preparing a grease composition, the method comprising:
(1) weighing the following components based on the total weight of the grease composition:
2% to 30% by weight of brown sugar; preferably 5% to 20% by weight of brown sugar; more preferably 10% to 15% by weight of brown sugar;
1 to 10 weight percent of coffee powder; preferably 2% to 7% by weight of coffee powder; more preferably 3% to 5% by weight of coffee powder;
45 to 90% by weight of an edible oil; preferably 55-85% by weight of edible oil; more preferably 60% to 75% by weight of an edible oil;
5% to 25% by weight of water; preferably 10% to 22% by weight of water; more preferably from 15% to 20% by weight of water; and/or
0.5 to 3% by weight of an emulsifier;
(2) mixing the water, brown sugar and coffee powder to obtain a water phase mixture;
(3) providing an oil phase comprising an edible oil;
(4) uniformly mixing the water phase mixture obtained in the step (2) with the oil phase obtained in the step (3) under stirring; and
(5) quenching and kneading the mixture after complete emulsification to obtain the grease composition,
wherein the step (2) and the step (3) are sequentially carried out or carried out in a reverse order, and an emulsifier is added into at least one of the steps (2), (3) and (4) to uniformly mix the water phase and the oil phase.
In certain embodiments, in step (2), the water, brown sugar, and coffee powder are mixed and heated to 65 ℃ to 100 ℃, and dissolved with stirring to obtain an aqueous phase mixture.
In certain embodiments, the order of adding the water, the brown sugar, and the coffee powder in step (2) is arbitrary, i.e., the brown sugar and the coffee powder may be mixed and then the water is added, or the water may be mixed with the brown sugar and then the coffee powder; it is also possible to mix water with coffee powder and then add brown sugar.
In certain embodiments, the water and brown sugar are mixed in step (2), heated to 65 ℃ to 100 ℃, stirred, and continuously maintained at a temperature of 65 ℃ to 100 ℃; adding coffee powder, stirring to dissolve completely, and maintaining the temperature at 65-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C.
In certain embodiments, the water, coffee grounds in step (2) are mixed, heated to 65 ℃ to 100 ℃, stirred, and continuously maintained at a temperature of 65 ℃ to 100 ℃; adding brown sugar, stirring to dissolve completely, and maintaining the temperature at 65-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C.
In certain embodiments, said step (2) is heating the water to 65 ℃ to 100 ℃, preferably 68 to 72 ℃, more preferably 70 ℃; adding brown sugar, stirring to dissolve completely, keeping temperature at 65-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C, adding coffee powder, stirring to dissolve completely, keeping temperature at 65-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C; stirring is continued for 0.3-14 hours, preferably 2.5-14 hours, more preferably 4-6 hours, to obtain an aqueous phase mixture.
In certain embodiments, said step (2) is heating the water to 65 ℃ to 100 ℃, preferably 68 to 72 ℃, more preferably 70 ℃; adding coffee powder, stirring to dissolve completely, and maintaining the temperature at 65-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C; adding brown sugar, stirring to dissolve completely, maintaining the temperature at 65 deg.C-100 deg.C, preferably 68-72 deg.C, more preferably 70 deg.C, and stirring for 0.3-14 hr, preferably 2.5-14 hr, more preferably 4-6 hr to obtain water phase mixture.
The heating, stirring, quenching and kneading steps used in the above steps may be carried out by conventional procedures well known to those skilled in the art.
In certain embodiments, the stirring rate in step (4) above is 200rpm and the stirring time is 15 to 30 min.
In certain embodiments, the aqueous phase mixture from step (2) is added to the oil phase from step (3) or the oil phase from step (3) is added to the aqueous phase mixture from step (2) to allow the oil phase and the aqueous phase to be homogeneously mixed.
In certain preferred embodiments, the aqueous phase mixture obtained in step (2) is slowly added to the hot oil phase obtained in step (3) in step (4) above.
In certain embodiments, the method of preparing a fat composition further comprises adding one or more of a sweetener, milk powder, and citric acid in step (2). In certain embodiments, an antioxidant and/or a fragrance is added in step (4).
In certain embodiments, the method of preparing a fat composition further comprises adding one or more of a sweetener, milk powder, and citric acid after the addition of brown sugar in step (2). In certain embodiments, after the oil phase and the water phase are mixed uniformly in step (4), an antioxidant and/or a fragrance is added.
In certain embodiments, step (2) and step (3) above are performed sequentially, and in other embodiments, step (2) and step (3) above are performed in reverse order, i.e., step (3) is performed before step (2).
In certain embodiments, an emulsifier is added in at least one of the steps (2), (3) and (4) to uniformly mix the water phase and the oil phase.
Another aspect of the present application relates to the fat composition prepared by the above method of the present application.
In a particular embodiment, the edible oil is a vegetable oil or an animal oil or a combination thereof, preferably a refined vegetable oil or a refined animal oil or a combination thereof; in a specific embodiment, the emulsifier is selected from one or more of propylene glycol fatty acid ester, polyglycerol fatty acid ester, span 20, span 40, span 60, span 65, span 80, phospholipid, unsaturated fatty acid monoglyceride, propylene glycol alginate, polyglycerol ricinoleate, tween 20, tween 40, tween 60, tween 80, sucrose fatty acid ester, and mono-diglycerol fatty acid ester.
Yet another aspect of the present application relates to the use of the fat composition described herein for the manufacture of a fat food product. The oil food comprises margarine, shortening, edible emulsified oil, fat dessert, etc. The food is preferably selected from cake, biscuit, bread, croissant, dessert, beverage, solid beverage, premixed flour, and Chinese snack. The method for producing the fat-and-oil food is not particularly limited, and a production method known to those skilled in the art can be used.
Yet another aspect of the present application relates to a fat food product comprising the fat composition described herein. The oil food comprises margarine, shortening, edible emulsified oil, fat dessert, etc. The food is preferably selected from cake, biscuit, bread, croissant, dessert, beverage, solid beverage, premixed flour, and Chinese snack.
The brown sugar and the coffee powder are used in the oil and fat product together, and the special flavor is provided by a unique process. The produced oil has special brown sugar coffee flavor and good whipping property, and the whipped product has more delicate tissue state and taste, and the folded product made of the oil has distinct gradation, clear lines and good flavor.
Hereinafter, the present application will be described in detail by the following examples in order to better understand various aspects of the present application and advantages thereof. It should be understood, however, that the following examples are not limiting and are merely illustrative of certain embodiments of the present application.
In the examples and comparative examples of the present application, the raw materials used were all conventional ones and commercially available ones, unless otherwise specified.
Unless otherwise indicated, all percentages in this application are percentages by weight.
The raw materials used in the following examples are as follows:
refining palm oil: provided by Jiali special fat (Shanghai) Co., Ltd
Refining soybean oil: provided by Jiali special fat (Shanghai) Co., Ltd
Brown sugar (brown granulated sugar): taigu sugar industry (China) Co Ltd
Coffee powder: nestle (China) Co., Ltd
Essence: qihuaton essences & fragrances Co Ltd
Citric acid: hunan Dongting citric acid chemistry, Inc
Mono-diglycerol fatty acid ester: dupont China group Co., Ltd
Polyglycerin fatty acid ester: dupont China group Co., Ltd
Tert-butylhydroquinone: jianming Industrial (Zhuhai) Co Ltd
Butyl hydroxyanisole: jianming Industrial (Zhuhai) Co Ltd
The following methods were used in this application to test various properties of the grease composition.
(1) Method for testing transmission performance
The time required for 500g of the finger grease composition to be stirred to a specific gravity of 0.55 was evaluated using a KENWOOD egg beater (available from KENWOOD china).
The specific operation steps are as follows:
a) weighing the dispensing cup (M1);
b) filling the frothing cup with water, and recording the weight of the water (M2);
c) keeping the temperature of the fermented material constant (20 ℃), and recording the temperature of the sample and the ambient temperature, wherein the difference between the temperature of the sample and the ambient temperature is not more than 1 ℃;
d) putting 500g of the whipped material into an egg-breaking pot, and stirring with a stirring paddle;
e) the rotating speed of the egg beater is firstly beaten for 1 minute by 1 gear, then the beaten oil in the container is gathered by a scraper, and the rotating speed of the egg beater is adjusted to 5 gears and continuously beaten for 5 minutes; samples were taken and the temperature of the samples was recorded. The sample is filled in the frothing cup without a gap, the total weight of the frothing cup and the sample is weighed, and the average value of the two times of weighing is recorded as M3. And (4) continuing to beat for 30 minutes, recording the temperature and the weight of the beaten sample every 5 minutes, returning the sample in the beating cup to the pot after weighing, and gathering all the samples in the pot by using a scraper.
Analysis of results
(2) Evaluation criterion of hair-waving property
Very good: excellent-less than 10min
O: good-10 min-15 min
And (delta): generally-15 min-20 min
X: poor-greater than 20min
(3) Evaluation standard for organization state of products of sending class
Very good: fine and smooth tissue
O: the tissue is fine and smooth
And (delta): has normal tissue and obvious sugar particles
X: poor tissue, obvious granular sensation or weak structure
(4) Evaluation criteria for color and luster of fat and oil compositions
Very good: has good color.
O: slightly dark/light color
And (delta): too dark in color and luster
X: color too light
(5) Evaluation criteria for degree of greasiness of fat and oil compositions
Very good: good oil-moistening effect
O: general feeling of oil
And (delta): not good moistening feeling
X: not good moistening feeling
(6) Evaluation criteria for flavor of fat and oil composition
Very good: has good flavor and special mixed flavor of brown sugar coffee
O: has general flavor and better special mixed flavor of brown sugar coffee
And (delta): not good flavor, light flavor of brown sugar coffee
X: bad flavor and peculiar smell
(7) Evaluation criterion for flavor of baked goods
Very good: the whole flavor is rich and full, the aftertaste is good, and the brown sugar coffee has a special flavor.
O: the whole flavor is more common, the aftertaste is better, and the special brown sugar coffee flavor is good
And (delta): the whole flavor is not good, the aftertaste is general, and the special brown sugar coffee flavor is general
X: has poor integral flavor, poor aftertaste and no special brown sugar coffee flavor
(8) HS-SPME GC-MS analysis of flavor components of samples
HS-SPME GC-MS: headspace solid phase microextraction and gas chromatography-mass spectrometry
The model of the equipment manufacturer: agilent 6890N-5973MSD
The operating conditions are as follows:
GC/MS analysis conditions: a DB-5MS capillary column is adopted; an MSD detector; heating program, starting at 40 deg.C, and maintaining for 4 min; raising the temperature to 200 ℃ at a speed of 5 ℃/min, and keeping the temperature for 2 min; raising the temperature to 280 ℃ at a speed of 20 ℃/min, and keeping the temperature for 4 min; the temperature of a sample inlet is 250 ℃; the carrier gas is He; helium flow rate 1.0 mL/min; the split mode is not adopted.
The mass spectrum conditions comprise that the temperature of an ion source EI source is 230 ℃, the interface temperature is 280 ℃, the electron energy is 70eV, the scanning range m/z is 50-500, and the acquisition mode Scan is adopted.
Example (b):
the first embodiment is as follows: the formula of the grease composition is as follows: 83% of palm oil, 2% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The preparation method comprises the following steps: (1) heating water to 75 deg.C; adding coffee powder, stirring to dissolve completely, and keeping the temperature at 75 deg.C; adding brown sugar, stirring to dissolve completely, keeping the temperature at 70 deg.C for 1 hr, and adding citric acid to obtain water phase mixture;
(2) adding mono-diglycerol fatty acid ester into palm oil, stirring to completely dissolve, adding butyl hydroxy anisole to obtain oil phase mixture, and keeping the temperature at 70 deg.C;
(3) adding the water phase mixture obtained in the step (1) into the hot oil phase mixture obtained in the step (2) under stirring, and adding essence; and
(4) after the completion of emulsification, quenching and kneading are performed to obtain the oil and fat composition.
Example two:
the formula of the grease composition is as follows: 80% of palm oil, 5% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Example three:
the formula of the grease composition is as follows: 75% of palm oil, 10% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Example four:
the formula of the grease composition is as follows: 72% of palm oil, 13% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Example five:
the formula of the grease composition is as follows: 70% of palm oil, 15% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Example six:
the formula of the grease composition is as follows: 65% of palm oil, 20% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Example seven:
the formula of the grease composition is as follows: 55% of palm oil, 30% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Comparative example one:
the formula of the grease composition is as follows: 85% of palm oil, 0% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Comparative example two:
the formula of the grease composition is as follows: 45% of palm oil, 40% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Comparative example three:
the formula of the grease composition is as follows: 35% of palm oil, 50% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
Comparative example four:
the formula of the grease composition is as follows: 25% of palm oil, 60% of brown sugar, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence and 160ppm of butylated hydroxyanisole.
The specific preparation method is the same as the preparation method described in example one.
The first test example:
comparing examples one to seven with comparative examples one to four, the effect of different amounts of added brown sugar on product stringiness and texture of the stringiness product was compared. The results are shown in Table 1.
TABLE 1 pounding Properties and organization status
According to the easy-to-puff degree and the state of the product, when the addition amount of the brown sugar is 5-15%, the product is easy to puff, and the product after the puffing has fine and smooth tissue state, better standing property and no granular feeling; the product added with 0% -2% and 15% -20% of brown sugar has good hair-waving performance, fine and smooth tissue and slightly poor stiffness; the product with the brown sugar addition amount of more than 30% has coarse texture and granular feel, and the product has poor texture and obvious sandy feel after being beaten.
Comparative example five:
the formula of the grease composition is as follows: 72% of palm oil, 10% of water, 3% of coffee powder, 0.02% of citric acid, 1.7% of mono-diglycerol fatty acid ester, 0.28% of essence, 160ppm of butyl hydroxy anisol and 13% of brown sugar.
The preparation method comprises the following steps: (1) heating water to 80 deg.C; adding coffee powder, stirring to dissolve completely, maintaining the temperature at 75 deg.C, and adding citric acid to obtain water phase mixture;
(2) adding mono-diglycerol fatty acid ester into palm oil, stirring to completely dissolve, adding butyl hydroxy anisole to obtain oil phase mixture, and keeping the temperature at 68 deg.C;
(3) adding the water phase mixture obtained in the step (1) into the hot oil phase mixture obtained in the step (2) under stirring, and adding essence; and
(4) after the emulsification is completed, the mixture is quenched and kneaded to obtain an oil and fat composition
(5) And (5) adding the grease mixture obtained in the step (4) into brown sugar, uniformly mixing, and then performing a fermentation test.
Comparative example six:
the formula of the grease composition is as follows: 72 percent of palm oil, 10 percent of water, 3 percent of coffee powder, 0.02 percent of citric acid, 1.7 percent of mono-diglycerol fatty acid ester, 0.28 percent of essence, 160ppm of butyl hydroxy anisol and 13 percent of white granulated sugar.
The preparation method was the same as that described in comparative example five.
Comparative example seven:
the formula of the grease composition is as follows: 72 percent of palm oil, 10 percent of water, 3 percent of coffee powder, 0.02 percent of citric acid, 1.7 percent of mono-diglycerol fatty acid ester, 0.28 percent of essence, 160ppm of butyl hydroxy anisol and 13 percent of high fructose corn syrup.
The preparation method was the same as that described in comparative example five.
Test example two:
comparing the fifth, sixth and seventh comparative examples with the fourth comparative example, comparing the whipping property of the product obtained by adding brown sugar first and then emulsifying and then rapidly cooling and kneading, and the whipping property and the texture state of the whipped product obtained by adding the same amount of white granulated sugar, brown sugar and syrup after rapidly cooling and kneading. The results are shown in Table 2.
TABLE 2 degree of development and organization status
The results show that the product produced by adding the brown sugar first and then quenching and kneading has higher whipping speed and the texture state after whipping is superior to the product produced by adding the sugar after quenching and kneading the grease. The brown sugar and the white granulated sugar have no difference, and the syrup has larger difference with the brown sugar and the white granulated sugar.
Example eight to example twelve
The formula of the grease composition is as follows: 70.28 percent of palm oil, 2 percent of soybean oil, 13 percent of brown sugar, 10 percent of water, 3 percent of coffee powder, 0.02 percent of citric acid, 1.7 percent of polyglycerol fatty acid ester and 160ppm of tert-butyl hydroquinone.
The preparation method comprises the following steps: (1) heating water to 75 deg.C; adding coffee powder, stirring to dissolve completely, and keeping the temperature at 75 deg.C; adding brown sugar, stirring to dissolve completely, heating and keeping the temperature respectively as follows: example eight 100 ℃/0.3h, example nine 70 ℃/2.5h, example ten 70 ℃/4h, example eleven 70 ℃/6h, example twelve 70 ℃/14h to obtain an aqueous phase mixture; then, the temperature of the eighth embodiment is reduced to 70 ℃; citric acid is added before mixing with the oil phase.
(2) Adding polyglycerol fatty acid ester into palm oil and soybean oil, stirring to dissolve completely, adding tert-butyl hydroquinone to obtain oil phase mixture at 70 deg.C;
(3) adding the water phase mixture obtained in the step (1) into the hot oil phase mixture obtained in the step (2) under stirring; and
(4) after the completion of emulsification, quenching and kneading are performed to obtain the oil and fat composition.
The temperature of the heated water and the duration of the incubation are shown in table 3.
Eight comparative examples to nine comparative examples
The formula of the grease composition is as follows: 70.28 percent of palm oil, 2 percent of soybean oil, 13 percent of brown sugar, 10 percent of water, 3 percent of coffee powder, 0.02 percent of citric acid, 1.7 percent of polyglycerol fatty acid ester and 160ppm of tert-butyl hydroquinone.
The preparation method comprises the following steps: (1) heating water to 75 deg.C; adding coffee powder, stirring to dissolve completely, and keeping the temperature at 75 deg.C; adding brown sugar, stirring to dissolve completely, heating and keeping the temperature respectively as follows: eight 70 ℃/0h for comparative example and nine 70 ℃/16h for comparative example to obtain an aqueous phase mixture; citric acid is added before mixing with the oil phase.
(2) Adding polyglycerol fatty acid ester into palm oil and soybean oil, stirring to dissolve completely, adding tert-butyl hydroquinone to obtain oil phase mixture at 70 deg.C;
(3) adding the water phase mixture obtained in the step (1) into the hot oil phase mixture obtained in the step (2) under stirring; and
(4) after the completion of emulsification, quenching and kneading are performed to obtain the oil and fat composition.
The temperature of the heated water and the duration of the incubation are shown in table 3.
TABLE 3 Brown sugar coffee Heat treatment Process
Test example three:
eight to twelve examples were compared with eight and nine comparative examples to compare the effect of different brown sugar and coffee powder heat treatment processes on fat.
A pound cake was made using the recipe of table 4, comparing the effect on the baked product. The results are shown in Table 5:
the method comprises the following steps:
(1) accurately weighing the raw materials by using an electronic scale;
(2) stirring oil, sugar powder and salt, and emulsifying with spherical stirrer of egg beater at medium speed.
(3) Adding eggs, and mixing at low speed by a whipper;
(4) adding the sieved flour, the baking powder and the custard powder, and uniformly mixing to form gluten without over-stirring.
(5) Weigh 30g and load the dish
(6) Baking until the surface is slightly colored. The oven is provided with: the upper fire is 170 ℃, the lower fire is 160 ℃ and the lower fire is 30 min.
TABLE 4 pound cake recipe
| Whole egg | 250g | White sugar | 200g |
| Low-gluten flour | 225g | Baking powder | 6g |
| Custard powder | 15g | Salt (salt) | 5g |
| Oil and fat composition | 225g |
TABLE 5 sensory evaluation of oil and fat compositions and baked goods made therefrom
The results in Table 5 show that the optimal conditions for high-temperature treatment of brown sugar and coffee powder in the water phase processing technology of the product of the invention are 70 ℃/4-6h, then 70 ℃/2.5-4h (excluding 4h), or 70 ℃/6-14h (excluding 6h), or 100 ℃/18 min. The water phase which is not treated at high temperature has inferior product color, oil degree and flavor compared with the products treated at specific temperature for a certain period of time. However, the long heat treatment time can cause the color and luster of the product to be too black, the oil lubrication degree to be poor and the peculiar smell to be generated.
Example thirteen:
84% of water, 13% of brown sugar and 3% of coffee powder, and performing a flavor test after heat treatment at 70 ℃/30 min.
The method comprises the following steps: heating water to 70 deg.C; adding coffee powder, stirring to dissolve completely, and keeping temperature at 70 deg.C; adding brown sugar, stirring to dissolve completely, and maintaining at 70 deg.C/30 min to obtain water phase mixture;
comparative example ten:
and (3) carrying out a flavor test after heat treatment on 87% of water, 13% of brown sugar and 70 ℃/30 min.
The method comprises the following steps: heating water to 70 deg.C, adding brown sugar, stirring to dissolve completely, and maintaining at 70 deg.C/30 min to obtain water phase mixture.
Comparative example eleven:
97% of water and 3% of coffee powder, and carrying out a flavor test after heat treatment at 70 ℃/30 min.
The method comprises the following steps: heating water to 70 deg.C; adding coffee powder, stirring to dissolve completely, and maintaining the temperature at 70 deg.C/30 min to obtain water phase mixture.
Comparative example twelve:
the flavor test is carried out after 84% of water, 13% of brown sugar and 3% of coffee powder are dissolved at a low temperature of below 40 ℃.
The method comprises the following steps: heating water to 45 deg.C; adding coffee powder, and stirring to completely dissolve; then, brown sugar was added thereto and stirred to be completely dissolved, to obtain an aqueous phase mixture.
Comparative example thirteen:
84% of water, 13% of white granulated sugar and 3% of coffee powder, and carrying out a flavor test after heat treatment at 70 ℃/30 min.
The method comprises the following steps: heating water to 70 deg.C; adding coffee powder, stirring to dissolve completely, and keeping temperature at 70 deg.C; adding white granulated sugar, stirring to dissolve completely, and keeping the temperature at 70 deg.C/30 min to obtain water phase mixture.
Test example four:
example thirteen is compared with comparative examples ten, eleven, twelve, thirteen, fourteen. Through flavor analysis, flavor differences of different ingredients and different processing methods are determined.
TABLE 6 detection of various flavors
TABLE 7 detection of volatile flavors
The flavor components of the sample are analyzed by using HS-SPME GC-MS, from the flavor test condition, the flavor components of the brown sugar are single, and 4 flavor components are tested after heat treatment. Wherein toluene is the main component. 24 flavor components were measured after heat treatment of the coffee powder. In the case of coffee powder and brown sugar mixed without heat treatment, 16 flavor components were measured. After the white sugar and the coffee powder are mixed and heat treated, 25 flavor components are measured. 32 kinds of flavor components can be detected by mixing and heating the brown sugar and the coffee powder. The examples are richer in flavor species than the comparative examples. In addition, the amount of the flavor components is also obviously improved.
According to the experimental results of the examples and comparative examples, it can be concluded that:
(1) when the addition amount of the brown sugar is 5-15%, the product is easy to puff, and the product after being puffed has fine and smooth tissue state, better standing property and no granular feeling; the product added with 0% -2% and 15% -20% of brown sugar has good hair style, fine texture and poor stiffness.
(2) The product produced by adding brown sugar and quenching and kneading is superior to the product added with sugar after quenching and kneading of grease in the foaming speed and the texture state of the product after foaming.
(3) The variety of sugar in the formula has influence on the whipping property, and syrup is greatly different from brown sugar and white granulated sugar.
(4) Different heat treatment processes of brown sugar and coffee powder have influence on the flavor preparation of the baked product. The optimal conditions are as follows: keeping the temperature at 70 deg.C for 4-6h to obtain the oil composition and baked product with the best flavor, color and oil moistening degree.
(5) By analyzing the flavor components of the sample by using HS-SPME GC-MS, from the aspect of flavor test, 32 flavor components are formed by mixing and heat treating the coffee powder and the brown sugar, and the flavor of the oil-fat composition is richer and richer.
From the foregoing it will be appreciated that, although specific embodiments of the invention have been described herein for purposes of illustration, it will be understood that the scope of the invention is not limited to these specific embodiments. Various modifications or improvements may be made by those skilled in the art without departing from the spirit and scope of the invention. Such variations and modifications are intended to be within the scope of the present invention.
Claims (21)
1. A method of preparing a grease composition, the method comprising:
(1) weighing the following components based on the total weight of the grease composition:
5 to 15 percent of brown sugar,
1 to 10% by weight of coffee powder,
70 to 80 weight percent of edible oil,
5% to 22% by weight of water and
0.5 to 3% by weight of an emulsifier;
(2) mixing and heating water, brown sugar and coffee powder to 65-100 ℃, stirring and dissolving, keeping the temperature at 68-72 ℃ and continuously stirring for 2.5-14 hours or keeping the temperature at 100 ℃ and continuously stirring for 0.3 hour to obtain a water phase mixture;
(3) providing an oil phase comprising an edible oil;
(4) mixing the water phase mixture obtained in the step (2) with the oil phase obtained in the step (3) under stirring; and
(5) quenching and kneading the mixture after complete emulsification to obtain the grease composition,
wherein the step (2) and the step (3) are sequentially carried out or carried out in a reverse order, and an emulsifier is added into at least one of the steps (2), (3) and (4) to uniformly mix the water phase and the oil phase.
2. The method of claim 1, wherein the brown sugar is 10% to 15% by weight.
3. The method of claim 1, wherein the coffee powder is present in an amount of 2% to 7% by weight.
4. The method of claim 1, wherein the coffee powder is present in an amount of 3% to 5% by weight.
5. The method of claim 1, wherein the edible oil is present in an amount of 70% to 75% by weight.
6. The method of claim 1, wherein the water is present in an amount of 10% to 22% by weight.
7. The method of claim 1 wherein the water is present in an amount of 15% to 20% by weight.
8. The process of claim 1, wherein the temperature is maintained at 68-72 ℃ and stirring is continued for 4-6 h.
9. The method of claim 1, wherein the method further comprises: in the step (2), adding one or more of a sweetening agent, milk powder and citric acid; and/or adding an antioxidant and/or a perfume in the step (4).
10. An oil or fat composition produced by the method according to any one of claims 1 to 9.
11. Use of the fat and oil composition according to claim 10 for producing a fat and oil food.
12. A food product comprising the fat or oil composition according to claim 10.
13. The food product of claim 12, wherein the food product is a cake.
14. The food product of claim 12, wherein the food product is a biscuit.
15. The food product of claim 12, wherein the food product is a bread.
16. The food product of claim 12, wherein the food product is a croissant.
17. The food product of claim 12, wherein the food product is a dessert.
18. The food product of claim 12, wherein the food product is a beverage.
19. The food product of claim 12, wherein the food product is a solid beverage.
20. The food product of claim 12, wherein the food product is a ready-mix powder.
21. The food product of claim 12, wherein the food product is a Chinese snack.
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| WO2018235848A1 (en) * | 2017-06-20 | 2018-12-27 | 三菱ケミカルフーズ株式会社 | Emulsion composition and beverage |
| CN109699760B (en) * | 2019-03-13 | 2022-05-31 | 广东至润油脂食品工业有限公司 | Fat composition comprising basha oil, method for preparing same and use thereof in margarine |
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| US20070184164A1 (en) * | 2006-01-19 | 2007-08-09 | Liangli Yu | Methods of making and using nutritional compositions |
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