CN105831193A - Mold-releasing oil for food baking tray and preparation method of mold-releasing oil - Google Patents
Mold-releasing oil for food baking tray and preparation method of mold-releasing oil Download PDFInfo
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- CN105831193A CN105831193A CN201610263666.5A CN201610263666A CN105831193A CN 105831193 A CN105831193 A CN 105831193A CN 201610263666 A CN201610263666 A CN 201610263666A CN 105831193 A CN105831193 A CN 105831193A
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- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 78
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 11
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 11
- 239000005543 nano-size silicon particle Substances 0.000 claims abstract description 10
- 239000004203 carnauba wax Substances 0.000 claims abstract description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 6
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 6
- 235000019198 oils Nutrition 0.000 claims description 71
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 18
- 239000008158 vegetable oil Substances 0.000 claims description 18
- 239000008240 homogeneous mixture Substances 0.000 claims description 9
- 239000005457 ice water Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- NWGKJDSIEKMTRX-MDZDMXLPSA-N Sorbitan oleate Chemical compound CCCCCCCC\C=C\CCCCCCCC(=O)OCC(O)C1OCC(O)C1O NWGKJDSIEKMTRX-MDZDMXLPSA-N 0.000 claims description 8
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- -1 span 80 compound Chemical class 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 abstract 2
- 235000013869 carnauba wax Nutrition 0.000 abstract 2
- 239000010773 plant oil Substances 0.000 abstract 2
- 239000003153 chemical reaction reagent Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000035939 shock Effects 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002480 mineral oil Substances 0.000 description 2
- 235000010446 mineral oil Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000000528 Ricinus communis Species 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000004359 castor oil Substances 0.000 description 1
- 229960001777 castor oil Drugs 0.000 description 1
- 235000019438 castor oil Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000005476 size effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/08—Prevention of sticking, e.g. to baking plates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses mold-releasing oil for a food baking tray and a preparation method of the mold-releasing oil. The mold-releasing oil is prepared from main ingredients including plant oil, carnauba wax, soybean lecithin as well as auxiliary materials including tween 80, span 80 and nanosilicon dioxide. The mold-releasing oil is prepared from the raw materials in parts by mass as follows: 85-95 parts of the plant oil, 1-10 parts of carnauba wax, 1-5 parts of soybean lecithin, 1-2 parts of a tween 80 and span 80 compound emulsifier with the weight ratio of tween 80 to span 80 being (1:3)-(3:1) and 0.4-1 part of nanosilicon dioxide. The method comprises steps as follows: dissolution at high temperature, shock cooling, post ultrasonic treatment and cooking. The prepared mold-releasing oil is uniform, stable and free of layering in the storage process and has good fluidity at low temperature and a good wall clinging property; the preparation method has the characteristics that the preparation process is simple, preparation conditions are easy to control, adopted reagents are safe and non-toxic and the like.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of bakeware mold oil for making bakery,
Present invention also offers the preparation method of a kind of bakeware mold oil.
Background technology
The dough fermented is easy to stick on baking mold surface in the starting stage making bakery, cause defect rate to increase,
Quality declines, thus often needs to use mould oil.Mould oil can form oil film between dough and baking mold, prevents dough
Stick on mould so that final products split away off intactly from baking mold, mould oil be generally used for bread,
During the baking of the various Chinese and western food cake such as cake, biscuit produces.
The most conventional its main component of bakery mould oil includes mineral oil, animal oil, vegetable oil etc..They are respectively arranged with
Shortcoming, the mobility such as most plants oil is big, and wall built-up is poor, and smear is bad, it is easy to accumulate to the bottom of mould；Mineral
Oil has bad flavor；And the fusing point of these greases is below 50 DEG C, dough will be goed deep into before the epidermis of dough is formed
In, and can not be held between dough and mould, do not reach demoulding purpose；It addition, during some mould oil low temperature, high-solidification point
Component easily separate out, it is easy to blocking shower nozzle etc..
The patent of Application No. 200810179347.1 discloses a kind of bakeware mold oil and preparation method thereof, and its component includes
The component of following proportioning: rape salad oil 193-203 part, water 357-363 part, polyglycereol castor-oil plant alcohol ester (PG-PR) 11.5-
12.5 parts, pharmaceutical grade refining castor oil 17-19 part, liquid soybean lecithin 11-13 part, it is good that it has stripping result, extend
Die life, the advantage improving operating efficiency, but it is disadvantageous in that, whole mould oil is water-oil mixed system,
The shortcoming that there is uneven and easy solidification.
The patent of Application No. 201210294030.9 discloses a kind of bread mould oil, its component include soybean salad oil,
Polyglycerol polyricinoleate, hydrogenated oil and fat, sucrose fatty acid ester, water.Its action principle is, mould oil is water-in-oil type, breast
Agent parcel moisture is suspended in oil, and it can form separation layer between dough and grilled mold inwall, and described mould oil has viscosity and fits
Preferably, adhesive force is good, stability is strong, the advantage of good thermal conduction, but deficiency is, needs now with the current, during as deposited longer
Between, the most easily it is layered.
Summary of the invention
For solving the shortcoming that existing mould oil smear component bad, high-solidification point easily separates out, the invention provides one
Planting and have good wall built-up and smear, the bakeware mold oil that physicochemical property is stable, the present invention also provides for having the de-of above-mentioned advantage
The preparation method of moulding oil.
Bakeware for food mould oil of the present invention, by vegetable oil, Brazil wax, lecithin, Tween 80, sorbester p17
It is composited with nano silicon.
Described vegetable oil is the one in rapeseed oil, soybean oil, sunflower oil, and it accounts for parts by weight is 85-95；Described bar
It is 1-10 that western palm wax accounts for parts by weight；It is 1-5 that described soybean lecithin accounts for parts by weight；Described Tween 80, sorbester p17 are common
Accounting for parts by weight is 1-2, and the weight ratio of Tween 80 and sorbester p17 is 1:3-3:1；Nano silicon accounts for parts by weight
0.4-1。
The preparation method of a kind of bakeware for food mould oil, comprises the following steps:
(1) Brazil wax, lecithin, Tween 80, sorbester p17 and nano silicon are codissolved in hot vegetable oil, fully
Stirring mixing, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in ice-water bath in ultrasonically treated；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
In described step (1), hot vegetable oil temperature is 90-120 DEG C；Ultrasonically treated described in step (3) is at 200-
500W power, ultrasonic time 5-30min.
Bakeware mold oil of the present invention, its action principle is as follows: vegetable oil is used as baking tray releasing agent in bakeware mold oil
Main or unique carrier, emulsifying agent parcel releasing agent is suspended in oil, and now mould oil is atomized into the least oil droplet,
And between dough and grilled mold inwall, form uniform, fine and close separation layer, and flowing will not be produced, its film equality will not be by broken
Bad, again because the resistant to elevated temperatures characteristic of mould oil, under normal stoving temperature, the phenomenon cohered with coking will not be produced, until
Toasting complete, the oil in mould oil remains to form separation layer at dough with grilled mold inwall.
Compared with prior art, the bakeware for food mould oil that the present invention provides finishes brilliant particle by ultrasonic reduction, improves
The emulsifying effectiveness of emulsifying agent, improves stability and the mobility at low temperatures of system；Nano silicon has small size effect
Should, the nano-meter characteristic such as skin effect, after adding mould oil, the adhesiveness at die surface and the wall built-up of mould oil can be greatly improved
Property.Thus the mould oil that bakees that the present invention provides has good wall built-up, there is good mobility at low temperatures, without bad
Local flavor, security high, in this mould oil, hydrogenated oil and fat can improve the spraying of demoulding oil viscosity, beneficially mould oil, and
And spray to that there is on mould side wall extraordinary adhesion property, here, soybean lecithin can substantially increase stablizing of mould oil
Property.
It addition, this mould oil viscosity is suitable, therefore having fabulous adhesive force, the long duration is sprayed on roasting in advance in advance
On mould, do not have the situation that mould oil flows to try to get to the heart of a matter yet；Quality stability is good, even if at machines such as spraying, stirring, transport pump
Quality is nor affected under the effect of tool power；Heat transfer property is good, can effectively save baking box electricity consumption；Smear easily and fast, defend
Raw, bakee after terminating, without Residual oil on baking tray or grilled mold, it is possible to decrease cleaning cost and labour.Use the baking that this mould oil bakes
Thing epidermis is without incomplete, complete, plentiful, bright and clean；Non-sticky mould, do not fall slag, do not send out Jiao, attractive color.It addition, the present invention carries
It is simple that the preparation method of the mould oil of confession has preparation technology, and the features such as preparation condition is easily-controllable, agents useful for same safety non-toxic are adopted
Mixed system can also play the effect that oil smoke is greatly lowered, prepared finished product bread, cake etc., will not without oleaginous taste
Become sour, advantageously in the shelf-life of prolongation bakery, be particularly well-suited to the use of large-scale flow production line.
Detailed description of the invention
Below in conjunction with specific embodiment, describing the present invention further, the most described embodiment is only this
A part of embodiment of invention rather than whole embodiment, based on the embodiment in the present invention, those skilled in the art are not having
Make the every other embodiment obtained under creative work premise, broadly fall into protection scope of the present invention.
Embodiment 1
(1), during each component as described in table 1 is codissolved in 85 parts of 90 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 5min in 500W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 2
(1), during each component as described in table 1 is codissolved in 88 parts of 100 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 10min in 400W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 3
(1), during each component as described in table 1 is codissolved in 90 parts of 105 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 18min in 350W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 4
(1), during each component as described in table 1 is codissolved in 92 parts of 110 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 25min in 300W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 5
(1), during each component as described in table 1 is codissolved in 95 parts of 120 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 30min in 200W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 6
(1), during each component as described in table 1 is codissolved in 89.4 parts of 95 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 12min in 450W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Embodiment 7
(1), during each component as described in table 1 is codissolved in 89.2 parts of 115 DEG C of hot vegetable oil, it is thoroughly mixed, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in processing 15min in 250W power ultrasonic in ice-water bath；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
Table 1
The using method of described bakeware for food mould oil is as follows: smear with brush brush before dough enters mould or spray gun is applied to die surface,
If new die or the old mould of the former bakeware mold oil not using the present invention, it is proposed that mould is first cleaned and dries, treat
The bakeware mold oil smearing a thin layer present invention after cooling again puts into baker baking, until after the dry and hard one layer of colloid of die surface
Put into normal use.
Claims (10)
1. a bakeware for food mould oil, it is characterised in that: described mould oil is by vegetable oil, Brazil wax, lecithin, tween
80, sorbester p17 and nano silicon are composited.
Bakeware for food mould oil the most according to claim 1, it is characterised in that: described vegetable oil parts by weight are 85-95, bar
Western palm wax parts by weight are 1-10, and lecithin parts by weight are 1-5, and it is 1-2 that Tween 80, sorbester p17 account for parts by weight altogether,
The parts by weight of nano silicon are 0.4-1.
Bakeware for food mould oil the most according to claim 1 and 2, it is characterised in that: described vegetable oil is rapeseed oil, soybean
One in oil, sunflower oil, it accounts for parts by weight is 85-95.
Bakeware for food mould oil the most according to claim 1 and 2, it is characterised in that: it is 1-that Brazil wax accounts for parts by weight
5。
Bakeware for food mould oil the most according to claim 1 and 2, it is characterised in that: described lecithin is soybean lecithin,
It accounts for parts by weight is 1-3.
Bakeware for food mould oil the most according to claim 1 and 2, it is characterised in that: Tween 80 and the weight ratio of sorbester p17
For 1:3-3:1.
Bakeware for food mould oil the most according to claim 1 and 2, it is characterised in that: described nano silicon accounts for weight portion
Number is 0.8-1.
The preparation method of mould oil the most according to claim 1, it comprises the following steps:
(1) Brazil wax, lecithin, Tween 80, sorbester p17 and nano silicon are codissolved in hot vegetable oil, fully
Stirring mixing, obtains homogeneous mixture；
(2) step (1) gained mixture is chilled to less than 25 DEG C, mediates；
(3) by step (2) products therefrom in ice-water bath in ultrasonically treated；
(4) being risen again more than step (2) chilling temperature by step (3) gains, curing, gained is described mould oil.
The preparation method of mould oil the most according to claim 8, it is characterised in that: hot vegetable oil temperature in described step (1)
For 90-120 DEG C.
The preparation method of mould oil the most according to claim 8, it is characterised in that: ultrasonic place described in described step (3)
Reason is at 200-500W power, ultrasonic time 5-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263666.5A CN105831193A (en) | 2016-04-26 | 2016-04-26 | Mold-releasing oil for food baking tray and preparation method of mold-releasing oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263666.5A CN105831193A (en) | 2016-04-26 | 2016-04-26 | Mold-releasing oil for food baking tray and preparation method of mold-releasing oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831193A true CN105831193A (en) | 2016-08-10 |
Family
ID=56589043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610263666.5A Pending CN105831193A (en) | 2016-04-26 | 2016-04-26 | Mold-releasing oil for food baking tray and preparation method of mold-releasing oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105831193A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106751939A (en) * | 2017-01-12 | 2017-05-31 | 中国工程物理研究院化工材料研究所 | A kind of wax class aggregation of solid nano particle thickening and preparation method thereof |
| CN110301464A (en) * | 2019-07-03 | 2019-10-08 | 无锡优普克生物科技有限公司 | A kind of improved mould release agent for food of enzyme process and preparation method thereof |
| CN115720914A (en) * | 2022-11-29 | 2023-03-03 | 广东广益科技实业有限公司 | Preparation method of demoulding oil for food baking tray |
| CN116250572A (en) * | 2021-12-10 | 2023-06-13 | 安琪酵母股份有限公司 | A kind of release oil and its preparation method and application |
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| CN103598282A (en) * | 2013-11-20 | 2014-02-26 | 浙江小二黑食品有限公司 | Mould release agent for food |
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| CN103598282A (en) * | 2013-11-20 | 2014-02-26 | 浙江小二黑食品有限公司 | Mould release agent for food |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106751939A (en) * | 2017-01-12 | 2017-05-31 | 中国工程物理研究院化工材料研究所 | A kind of wax class aggregation of solid nano particle thickening and preparation method thereof |
| CN110301464A (en) * | 2019-07-03 | 2019-10-08 | 无锡优普克生物科技有限公司 | A kind of improved mould release agent for food of enzyme process and preparation method thereof |
| CN116250572A (en) * | 2021-12-10 | 2023-06-13 | 安琪酵母股份有限公司 | A kind of release oil and its preparation method and application |
| WO2023103264A1 (en) * | 2021-12-10 | 2023-06-15 | 安琪酵母股份有限公司 | Mold release oil, preparation method therefor and use thereof |
| CN116250572B (en) * | 2021-12-10 | 2025-02-18 | 安琪酵母股份有限公司 | Mold release oil and preparation method and application thereof |
| CN115720914A (en) * | 2022-11-29 | 2023-03-03 | 广东广益科技实业有限公司 | Preparation method of demoulding oil for food baking tray |
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Application publication date: 20160810 |
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