CN108208198A - A kind of fat or oil composition and preparation method thereof - Google Patents
A kind of fat or oil composition and preparation method thereof Download PDFInfo
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- CN108208198A CN108208198A CN201611198352.8A CN201611198352A CN108208198A CN 108208198 A CN108208198 A CN 108208198A CN 201611198352 A CN201611198352 A CN 201611198352A CN 108208198 A CN108208198 A CN 108208198A
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- fat
- lard
- oil composition
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- point
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to a kind of fat or oil composition and its preparation method and application, the fat or oil composition includes chicken fat and dividing for lard carries solid fat.Wherein the mixed proportion of chicken fat and lard is 30:70‑70:30.The present invention is carried by dividing again after being mixed chicken fat and lard, solves the defects of lard is not easy point to carry, and the fat or oil composition that the present invention obtains can be applied to baking field, assigns baking product excellent aliquation performance.
Description
Technical field
The present invention relates to the preparation method of a kind of fat or oil composition and the fat or oil composition, which has good
Baking performance$.
Background technology
Lard is main terricole grease, is a kind of animal fat of China's amount maximum.Lard is as people
One of animal fat of daily consumption, it is deep to be liked by everybody.Lard not only can be directly as edible in terms of food and drink, also extensively
It is general that shortening is used as to make the baking goods such as crisp short cakes with sesame, walnut cake.Lard can be mainly divided into leaf fat, show condition oil and pig net oil,
Wherein 35-40 DEG C of leaf fat fusing point, 27-30 DEG C of show condition oil fusing point, pig net oil fusing point are higher than 40 DEG C.Lard is as common shortening
It is necessary to have wider plastic ranges for oil.And the fusing point of leaf fat and show condition oil is relatively low, when higher than 30 DEG C solid fat content compared with
Low, operation is more difficult during application, and the yield of pig net oil is relatively low and to detach such feedstock fat more time-consuming and laborious, so pig
The oily higher price of net, it is difficult to production and application extensively.For these reasons, dividing to carry can use as the extensive method of oil modification
In the fusing point for improving lard, expand lard application range.
Wang et al. [1], Al-Rashood et al. [2] are studied with regard to the fractionation technology of lard and are produced after point carrying respectively
The property of object is analyzed.
China engages [3] to carry out secondary point of dry method to lard and raises under room temperature as the lard oil of liquid.
Zhang Jinting et al. [4] Zhu Qingying et al. [5] raise lard oil by surfactant method point.
Zhu Xiangju [6] systematic research dry fractionation of lard, and prepare shortening using point carrying lard and consolidating fat.Due to
Rich in sweet three ester of a certain component (predominantly β-UPSt) [6] in lard, cause its a certain temperature section can drastically mass crystallization, such as
Two kinds of fusing point lard shown in Fig. 1, wherein lard 1 the solid fats content difference between 20-25 DEG C reach 8%, and lard 2 exists
Between 25-30 DEG C solid fats content difference be even more reach 11%, illustrate two kinds of lards can respectively 20-25 DEG C, 25-30 DEG C it
Between mass crystallization, lard is caused to melt relatively steep [7] away from very narrow and crystallization curve, temperature control is very difficult in point carrying.
Shellfish thunder oil chemistry thinks that the feed separation of beta crystal structure is difficult with technology, such case should be avoided to go out as possible
Existing [8], and lard is the grease of typical beta crystal tendency, under slow crystallization condition, it is granular, semi-transparent that lard can form fine grain
Bright dope [6], this can cause lard to divide the press filtration during carrying extremely difficult.Based on above-mentioned two reason, point of lard
It carries in practical applications by larger limitation.
Divide and carry as a kind of oil and fat modification technology of maturation, general acquiescence is different for two or more by a kind of oil fractionation
The similar product of fusing point can only add a certain amount of (less than 5%) other high-melting-point greases as crystal seed/promotion on a small quantity in report
Agent is to promote to crystallize or add other lipids (such as lecithin, monoglyceride, diglyceride) as crystallizing inhibitor, there is not yet more
Kind of animal fat carries out point carrying after admixing according to a certain percentage.
1.Wang,F.S.,C.W.Lin,Contribution of Particle Sizes and Particle Size
Distributions in Crystalline Fractionation of Lard.Journal of Agricultural&
Food Chemistry,1995.43(3):p.785-790.
2.Al-Rashood,K.A.,et al.,Compositional and thermal characterization
of genuine and randomized lard:A comparative study.Journal of the American
Oil Chemists’Society,1996.73(3):p.303-309.
3. China engages, the development food industry of dry fractionation of lard-giving off a strong fragrance lard oil, 1996 (03):p.8-9.
4. the golden court of a feudal ruler, Su Yibin, emulsion process detach liquid lard oil grains and grease, 1998 (04) from lard:p.21-
23.
5. Zhu Qing English, Qiu Aiyong, surfactant point carry the technical study Chinese oils of lard, 2005 (10):p.47-
50.
6. Zhu is to chrysanthemum, the preparation .2005, Southern Yangtze University of dry fractionation of lard and shortening
7.HUI, Y., Xu Shenggeng, Bei Lei:Oil chemistry and technique (Volume Four) .2001, Beijing:Light industry of China is published
Society .p.328-329.
8.HUI, Y., and Xu Sheng heptan, Bei Lei:Oil chemistry and technique (Volume Four) .2001, Beijing:Light industry of China goes out
Version society .p.299-300.
Invention content
Problems to be solved by the invention
For the situation of the more than prior art, the technical problems to be solved by the invention are to provide a kind of grease combination
Object, the fat or oil composition have good baking performance$.
The technical problems to be solved by the invention also reside in, and provide a kind of preparation method of fat or oil composition, the preparation side
Method includes mixing lard and chicken fat, then mixed animal fat point carry.
In addition, the technical problems to be solved by the invention also reside in, a kind of work that can be promoted lard point and put forward efficiency is provided
Skill.
In addition, the technical problems to be solved by the invention also reside in, provide a kind of fat or oil composition containing the present invention or
Person bakes product, especially Chinese style in bakery, especially aliquation class by the fat or oil composition that preparation process of the present invention obtains and rises
Application in layer class baking product.
In addition, the technical problems to be solved by the invention also reside in, provide a kind of fat or oil composition containing the present invention or
The food for the fat or oil composition that person is obtained by preparation process of the present invention.
The solution to the problem
It is an object of the present invention to provide a kind of fat or oil composition, the fat or oil composition includes point of mixing animal oil
Solid fat is carried, wherein, which includes chicken fat and lard.
According to above-described fat or oil composition, the mass ratio of the chicken fat and lard is 30:70-70:30, preferably 30:
70-50:50。
According to above-described fat or oil composition, the fusing point of the fat or oil composition is 47-51 DEG C, preferably 48-50 DEG C.
According to above-described fat or oil composition, the iodine value of the fat or oil composition is 54-58g/100g, preferably 55-
57g/100g。
According to above-described fat or oil composition, fat or oil composition solid fats content under the conditions of 10 DEG C is 53-
58% and/or, the fat or oil composition under the conditions of 40 DEG C solid fats content be 12-16%.
According to above-described fat or oil composition, the fat or oil composition be by point carrying chicken fat, the miscella of lard obtains
's.
It is a further object to provide a kind of preparation methods of fat or oil composition.The preparation method is included lard
The step of mixed splitting or integrating carries is carried out with chicken fat, it is preferred that the preparation method includes lard and chicken fat carrying out Hybrid Heating, cooling
The step of cooling and separation of solid and liquid.
According to the preparation method of above-described fat or oil composition, the mass ratio of the chicken fat and lard is 30:70-70:
30, preferably 30:70-50:50；
According to the preparation method of above-described fat or oil composition, the heating temperature of the heating stepses is 40-80 DEG C, excellent
Select 50-60 DEG C；
According to the preparation method of above-described fat or oil composition, the cooling down step can be constant cooling speed
Rate cools down, and rate of temperature fall is preferably 0.1-5 DEG C/h or cooled down by the way of segmented cooling, preferably divides 3 sections of coolings, and first
Section is cooled to 30 DEG C, and rate of temperature fall is 15-30 DEG C/h, and second segment is cooled to 25 DEG C, and rate of temperature fall is 0.1-1 DEG C/h, third section
25 DEG C of constant temperature keeps 1-5h or fat or oil composition is positioned in the environment of low temperature to cool down, preferably at 15-30 DEG C
5-24h is placed in environment；
According to the preparation method of above-described fat or oil composition, the step of separation of solid and liquid can be filtering or from
The heart detaches, preferably suction filtration or press filtration.
The invention further relates to a kind of method for improving lard point and putting forward efficiency, this method is included after first mixing chicken fat and lard
The step of carrying out point carrying again.
In a specific embodiment, the mixed proportion of the chicken fat and the lard is 30:70-70:30, preferably
30:70-50:50。
The present invention additionally provides a kind of food, and it includes according to above-described fat or oil composition or according to the above
The fat or oil composition that is prepared of preparation method.
The invention additionally relates to above-described fat or oil composition or the greases being prepared according to approach described above
The purposes of composition, the purposes in the purposes especially in terms of baking, preferably Chinese style aliquation class baking product.
The effect of the present invention
By the implementation of above technical scheme, the present invention can simultaneously obtain following excellent effect：
(1) after lard and chicken fat mix according to a certain percentage, it can avoid the problem that lard drastically crystallizes, temperature controls more
It is simple；
(2) technique point carried relative to current lard, this compound lard easily filter/press filtration, point put forward efficiency and significantly improve；
(3) present invention obtains fraction leach-s/tive as beta crystal, is suitable for piecrust processing.
Description of the drawings
Fig. 1：The solid fat curve of two kinds of lard
Fig. 2：Three kinds of compound lards point carry the crystal form of solid fat, and wherein sample 1 is lard:Chicken fat=70:30 points carry solid fat, sample
Product 2 are lard:Chicken fat=50:50 points carry solid fat, and sample 3 is lard:Chicken fat=30:70 points carry solid fat.
Fig. 3：Baked product prepared by different oil and fat products, wherein being followed successively by from left to right, sample 5 bakes production for butter
Product, sample 6 are palm oil baked product, and sample 7 is lard baked product, and sample 8 is chicken fat baked product, and sample 1 is lard:
Chicken fat=70:30 points carry solid fat baked product, and sample 2 is lard:Chicken fat=50:50 points carry solid fat baked product, and sample 4 is pig
Oil:Chicken fat=40:60 points carry solid fat baked product, and sample 3 is lard:Chicken fat=30:70 points carry solid fat baked product.
Specific embodiment
Unless otherwise instructed, the % of quantity is represented in the present invention, is unless otherwise instructed quality %；The raw material being related to,
For commercially available food grade materials；The operation being related to is the routine operation of field of food commonly used equipment.
The fat or oil composition of the present invention includes chicken fat and mixed point of lard carries solid fat.
The fat or oil composition of the present invention is first to mix different types of animal oil, then mixed grease is carried out
Divide what is raised.
Lard
Various lards well known in the art can be used in the present invention, can derive from the pork fat at any position and refine acquisition
Grease or any commercially available lard product for being labeled with " lard " printed words.
The method that the present invention refines lard can be that dry method is refined or wet method is refined.
Chicken fat
The chicken fat of the present invention, can be any chicken fat well known in the art, in the chicken fat that can derive from any position
It refines obtained grease or any commercially available standard has the chicken fat product of " chicken fat " printed words.Preferably fusing point is less than 25 DEG C
Chicken fat, most preferably fusing point is 15-25 DEG C of chicken fat.
Fat or oil composition
In a specific embodiment, the fusing point of the fat or oil composition is 47-51 DEG C, preferably 48-50 DEG C.
In a specific embodiment, the iodine value of the fat or oil composition is 54-58g/100g, preferably 55-57g/
100g。
In a specific embodiment, fat or oil composition solid fats content under the conditions of 10 DEG C is 53-58%,
And/or fat or oil composition solid fats content under the conditions of 40 DEG C is 12-16%.
The mixing of lard and chicken fat
In the present invention, lard with chicken fat is mixed, is carried out again after the two is allocated with appropriate mass ratio
Divide and carry, can realize the technique effect that the present invention is pursued：Point efficiency is put forward that is, can be promoted, baking performance$ can be improved, especially
It is aliquation performance.For the mode of the two mixing, there is no particular limitation, can take the hybrid mode of this field routine.
In a specific embodiment, the mass ratio of the chicken fat and lard is 30:70-70:30, preferably 30:70-
50:50。
Dividing for the compound lard of lard and chicken fat carries
Divide handle section that can be the technological means for point carrying grease that any this field knows in the present invention.It is specific at one
Embodiment in, which is to heat mixed lard and chicken fat, then cooling down and separation of solid and liquid.
In a specific embodiment, the heating temperature of chicken fat and lard miscella is 40-80 DEG C, preferably 50-60 DEG C；
In a specific embodiment, cooling down step can be that constant rate of temperature fall cools down, and rate of temperature fall is excellent
It is selected as 0.1-5 DEG C/h.
In a specific embodiment, cooling down step may be used the mode of segmented cooling and cool down, and preferably divide 3 sections
Cooling, first segment are cooled to 30 DEG C, and rate of temperature fall is 15-30 DEG C/h, and second segment is cooled to 25 DEG C, and rate of temperature fall is 0.1-1 DEG C,
25 DEG C of third section constant temperature keeps 1-5h.
In a specific embodiment, cooling down step can be that fat or oil composition is positioned in the environment of low temperature
Cool down, preferably place 5-24h in 15-30 DEG C of environment；
In a specific embodiment, the step of separation of solid and liquid can be filtering or centrifugation, preferably take out
Filter or press filtration.
Other additives
Other components can also be added as needed in the fat or oil composition of the present invention, in the abundant technology for realizing the present invention
Under the premise of effect, for other components, there is no particular limitation, particularly, the considerations of for food security, of the invention its
His additive refers to improve nutritive value or perception of fat or oil composition etc., the other kinds of food added
With oil or nutriment.The edible oil can be animal oil either vegetable oil or the two while be used as addition oil.
For the content of other additives, in order to not influence the realization of the invention effect of the present invention, generally add its
The weight of his edible oil is miscella total weight 30% hereinafter, preferably 20%, more preferably less than 10%.
Food containing fat or oil composition of the present invention
The present invention additionally provides a kind of food, and it includes according to above-described fat or oil composition or according to the above
The fat or oil composition that is prepared of preparation method.The food can be any edible food, preferably bakery, decoct
Fried food, more preferably Chinese style aliquation class bake product, most preferably Crispy Durian Cake, flower cake, tidal moon cake, wife's cake, walnut cake.
The invention additionally relates to above-described fat or oil composition or the greases being prepared according to approach described above
The purposes of composition, the purposes in the purposes especially in terms of baking, preferably aliquation class baking product.
Embodiment
With reference to specific embodiment, the present invention is further explained.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.Those skilled in the art can make the present invention appropriate modification, change, these modifications
It is within the scope of the present invention with variation.
Unless otherwise defined, it anticipates known to all professional and scientific terms used in text and one skilled in the art
Justice is identical.In addition, any method similar or impartial to described content and material all can be applied in the method for the present invention.Wen Zhong
The implementation is for illustrative purposes only with material.
Lard is oily purchased from benefit Hai Jiali (Tai'an) purchased from grain and oil (Sichuan) Co., Ltd, chicken fat and butter in praising in the present invention
Fat Industrial Co., Ltd, palm oil (42 DEG C of slip point) is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
Flour is purchased from benefit Hai Jiali (Kunshan) food industry Co., Ltd in the present invention.
Determination of iodine value method reference in the present invention《The measure of 5532 animal and plant fat iodine numbers of GB/T》.
The assay method reference of fusing point in the present invention《24892 animal and plant fats of GB/T fusing point in open capillaries is (sliding
Point) measure》.
The assay method of solid fats content in the present invention：Sample that about 3mL melts completely is drawn respectively to 6 solid fat pipes
In, it is immediately transferred into 0 DEG C of water-bath after placing 30min in 60 DEG C of water-baths and places 1h.Later respectively by sample 10
DEG C, 20 DEG C, 25 DEG C, 30 DEG C, accurately place 30min in the water-baths of 35 DEG C and 40 DEG C.With paper by solid fat tube edges and bottom
Water is dried, and is put into pulsed nuclear magnetic resonance instrument and is detected.
The assay method that triglycerides forms in the present invention：Sample 0.1g is weighed, 10mL n-hexane dissolutions is added in, is put into 60
Sampling is checked to gas chromatograph sampling bottle using gas chromatograph after DEG C water-bath adds in 30min.Chromatographiccondition
For chromatographic column Rtx-65TG (30m × 0.25mm × 0.1um)；Injector temperature, 360 DEG C；Detector is FID；Detector temperature 375
℃；Split ratio is 1:100；Column temperature be 250 DEG C of start temperature, 350 DEG C of final temperature, 5 DEG C/min of heating rate；Hydrogen flow rate is
40mL/min；Air velocity is 400mL/min；Sample size 1.0uL.
Crystal form detection method is in the present invention：It is measured using x-ray diffractometer.Condition be Cu targets, operating voltage
40kV, electric current 40mA, transmitting and antireflection slit receive slit 0.1mm for l.0mm, and X-ray tube is ceramic mould, light pipe power
2.2kW, under the conditions of 25 DEG C of room temperature, scanning angle：2°<2θ<30 °, sweep speed is 2 °/min, and step-length is 0.02 °.According to short
Away from judging the type of polymorphism：Nearby only there is a strong peak, be alpha-crystal form；With
Nearby there are two strong peaks, be β ' crystal forms；Nearby there is a very strong peak, be beta crystal.
Embodiment 1
With lard:Chicken fat=70:30 (samples 1), lard:Chicken fat=50:50 (samples 2), lard:Chicken fat=30:70 (samples
Product 3) mass ratio matched, obtained compound lard is heated to 70 DEG C and maintains 30min, with eliminate memory crystallization, then
Compound lard is placed in 25 DEG C of insulating boxs, stands 16h.Then it is filtered under the conditions of 25 DEG C, filters pressure and be less than
0.01MPa obtains solid fat and liquid oil.
The iodine values of the different samples of table 1, fusing point and point raise rate
What 2 different ratio compound lard of table obtained divides the solid fats content (%) for carrying solid fat
By the above results it can be seen that after excessively carrying, the obtained iodine value for point carrying solid fat significantly reduces, fusing point is notable
Solid fats content at raising, similary temperature also significantly increases.The obtained solid fat solid fat content at 40 DEG C that point carries reaches
More than 12.0%, consolidate fat content at 10 DEG C 60% hereinafter, illustrating that product has preferable plastic range at room temperature.
Sweet three ester after 3 different ratio compound lard point of table shifts to an earlier date forms (%)
| Sweet three esters type | No. 1 raw material | No. 1 solid fat | No. 2 raw materials | No. 2 solid fat | No. 3 raw materials | No. 3 solid fat |
| SSS | 5.8 | 21.6 | 5.3 | 20.8 | 4.8 | 26.1 |
| SUS | 39.5 | 39.9 | 38.2 | 38.5 | 35.9 | 36.8 |
| SUU | 43.9 | 31.1 | 44.6 | 32.2 | 45.7 | 28.6 |
| UUU | 10.8 | 7.3 | 11.9 | 8.6 | 13.7 | 8.6 |
Note：S is saturated fatty acid；U is unrighted acid
It can be seen that by sweet three esters floristic analysing, point three saturated fatty acid glyceride contents of solid fat part raised are bright
Aobvious raising, three saturated fatty acid glyceride contents of three kinds of products improve 2.7 times, 2.9 times, 4.4 times respectively.
Crystalline form analysis the results show that three kinds points carry after solid fat have significant beta crystal, be suitable for substitute lard use
In baked product.
Embodiment 2：
It using lard as raw material, is heated to 70 DEG C and maintains 30min, to eliminate memory crystallization, then cooled to by 70 DEG C
38 DEG C of used time 30min, then 30 DEG C, used time 900min. are cooled to by 38 DEG C, it then filters and obtains solid fat and liquid oil.
Table 4 lard point puies forward solid fat and liquid oil iodine value fusing point and yield
Table 5 lard point carries the solid fats content (%) of solid fat
| Sample ID | 10℃ | 20℃ | 25℃ | 30℃ | 35℃ | 40℃ |
| Feedstock oil | 36.6 | 27.1 | 19.9 | 8.4 | 3.6 | 2.05 |
| Gu fat | 58.8 | 50.2 | 43.6 | 32.5 | 15.3 | 10.8 |
By the above results it can be seen that after excessively carrying, Gu the iodine value of fat reduces, fusing point increases, consolidating at similary temperature
Body fat content is also obviously improved.
Table 6 lard point sweet three esters composition after in advance
| Sweet three esters type | Lard raw material | Lard consolidates fat |
| SSS | 5.8 | 21.5 |
| SUS | 39.3 | 40.1 |
| SUU | 45.1 | 32.2 |
| UUU | 9.5 | 6.2 |
Note：S is saturated fatty acid；U is unrighted acid
It can be seen that by sweet three esters floristic analysing, point three saturated fatty acid glyceride contents of solid fat part raised are bright
Aobvious raising, three saturated fatty acid glyceride contents improve 2.6 times.
It is learnt by comparing, three saturated fatty acid glyceride contents of embodiment 1 promote degree and carried admittedly for direct point with lard
Lipid phase crystallizes or higher.The fusing point of point solid fat raised and solid fats content will be higher than lard in embodiment 1 simultaneously
Directly divide and carry.It can be seen that in embodiment 1 with lard by the important indicator yield for being used as evaluation fractionation effect:Chicken fat=70:
30th, lard:Chicken fat=50:50 point raising rate and are significantly higher than the yield of embodiment 2, and predictably pass through for raw material
Lard can further be promoted by reducing temperature:Chicken fat=30:70 points raise rate, but lard point proposes further cooling and can cause to starch
Material can not filter.Two groups of embodiment results, which are used as to divide after can be seen that and mixing with chicken fat using lard, carries raw material with many-sided aobvious
Write advantage.
Embodiment 3：
With palm oil, butter, lard, chicken fat, lard:Chicken fat=70:30、50:50、40:60、30:70 (mass ratioes)
Divide and carry solid fat as raw oil material, prepare baked product.Wherein lard：Chicken fat=40:60 (mass ratioes) divide the making for carrying solid fat
Method is the same as embodiment 1.
It is prepared by the crisp heart：Experiment oil and weak strength flour are weighed according to following table, and with portable agitato by experiment is oily and flour
It is sufficiently mixed, then mixed material is transferred in polybag with scraper plate, and material is rolled into thickness with rolling pin
Uniform is rectangular, 5 DEG C of Cold storage in the refrigerator 12h is positioned over, in case subsequent experimental.
The crisp heart formula of table 7
| Component | Quality |
| Weak strength flour | 50g |
| Experiment oil | 75g |
It is prepared by musculus cutaneus：Experimental raw is weighed according to following table, other raw materials than water are first added in the stirring of dough mixing machine
In cylinder, blender is opened with relatively low stir speed (S.S.) by the abundant mixing of raw material, water is then gradually added in, treats that water is filled with other raw materials
Divide after combining and accelerate stir speed (S.S.), until the sugared particle in dough is completely dissolved.Dough is covered with preservative film, waterproof dispersion
It loses, is placed in 4 DEG C of refrigerators, in case subsequent experimental.
8 musculus cutaneus formula of table
Molding：The dough of musculus cutaneus is compressed to about 8mm with cake machine (flying the full-automatic cake machine of generation that, COMPAS 3000)
Thick musculus cutaneus, is lived crisp pericardium with the musculus cutaneus, and the dough for being about 8mm with cake machine compacting thickness, then using three folding modes
Dough is folded, is put into 4 DEG C of refrigerator 30min, starts to suppress and roll over next time when the heart crisp in dough is consistent with the hardness of musculus cutaneus
It is folded.According to above procedure compacting three times, i.e. three foldings are three times.Last time is put into refrigerator cold-storage relaxation after folding after, by dough pressure
The musculus cutaneus that thickness is 3mm is made as, divides a certain number of 7cm*7cm squares.Oven temperature is set as 210 DEG C of excessive internal heat, lower fiery 170
DEG C baking the said goods, time 10min.
The sensory evaluation of baked product prepared by the different oil and fat products of table 9
Lard in embodiment 1 can be seen that by Fig. 3 results:Chicken fat=70:30 divide carries solid fat for baked product
In, there is the baking property better than products such as butter, palm oil, chicken fat.Lard in embodiment 1 simultaneously:Chicken fat=70:30 point
It carries solid fat fusing point and reaches 49.8 DEG C, and lard fusing point only has 32.8 DEG C, so above-mentioned solid fat has preferable heat resistance, it is more sharp
Operation in baked product preparation process.
Same lard can be seen that by Fig. 3 results:Chicken fat=50:50、40:60、30:70 point carry solid fat and have
Better than butter, the baking property of palm oil products.
The result shows that the technology involved by this patent can significantly improve and point put forward efficiency and the oil and fat product of preparation has
Excellent baking property.
It should be understood that after the above for having read the present invention, those skilled in the art can make the present invention various
Change or modification, such equivalent forms equally fall within the application range as defined in the appended claims.
Claims (10)
1. a kind of fat or oil composition, which is characterized in that the fat or oil composition includes chicken fat and mixed point of lard carries solid fat.
2. fat or oil composition as described in claim 1, which is characterized in that the mass ratio of the chicken fat and lard is 30:70-
70:30, preferably 30:70-50:50.
3. fat or oil composition as described in claim 1, which is characterized in that the fusing point of the chicken fat is less than 25 DEG C, more preferably
15-25℃。
4. fat or oil composition as described in claim 1, which is characterized in that the fusing point of the fat or oil composition is 47-51 DEG C, excellent
Be selected as 48-50 DEG C and/or, the iodine value of the fat or oil composition is 54-58g/100g, preferably 55-57g/100g.
5. fat or oil composition as described in claim 1, which is characterized in that fat or oil composition hard fat under the conditions of 10 DEG C
Content be 53-58% and/or, the fat or oil composition under the conditions of 40 DEG C solid fats content be 12-16%.
A kind of 6. method for improving lard point and putting forward efficiency, which is characterized in that this method is included after first mixing chicken fat and lard again
The step of point carry；
Preferably, this method further includes one or two following features：
(1) mixed proportion of the chicken fat and lard is 30:70-70:30, it is preferred that mixed proportion 30:70-50:50；
(2) fusing point of the chicken fat is less than 25 DEG C, preferably 15-25 DEG C.
7. a kind of preparation method of fat or oil composition, which is characterized in that the preparation method include lard and chicken fat are mixed,
The step of point carrying, it is preferred that the preparation method includes mixing lard and chicken fat, heat, cooling down and separation of solid and liquid
The step of；
Preferably, which further includes following one or more features：
(1) mixed proportion of the chicken fat and lard is 30:70-70:30, preferably 30:70-50:50；
(2) heating temperature of the heating stepses is 40-80 DEG C, preferably 50-60 DEG C；
(3) the cooling down step can be constant rate of temperature fall cooling, rate of temperature fall be preferably 0.1-5 DEG C/h or
Cooled down by the way of segmented cooling, preferably divide 3 sections of coolings, it is preferred that first segment is cooled to 30 DEG C, rate of temperature fall 15-30
DEG C/h, second segment is cooled to 25 DEG C, and rate of temperature fall is 0.1-1 DEG C/h, 25 DEG C of third section constant temperature, keeps 1-5h or by grease
Composition, which is positioned in the environment of low temperature, to cool down, and preferably places 5-24h in 15-30 DEG C of environment.
(4) the step of separation of solid and liquid can be filtering or centrifugation, preferably suction filtration or press filtration.
8. chicken fat is used to improve the purposes that lard point puies forward efficiency.
9. a kind of fat or oil composition containing claim 1-5 uses what is be prepared the method for claim 7
The food of fat or oil composition.
10. the fat or oil composition of claim 1-5 is combined using the grease being prepared the method for claim 7
Application of the object in bakery, especially Chinese style aliquation class baking product are prepared.
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