CN108719501A - Demoulding fat or oil composition - Google Patents
Demoulding fat or oil composition Download PDFInfo
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- CN108719501A CN108719501A CN201710249389.7A CN201710249389A CN108719501A CN 108719501 A CN108719501 A CN 108719501A CN 201710249389 A CN201710249389 A CN 201710249389A CN 108719501 A CN108719501 A CN 108719501A
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- oil
- demoulding
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- oil composition
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/08—Prevention of sticking, e.g. to baking plates
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention provides a kind of demoulding fat or oil composition, which is characterized in that by weight percentage, the fat or oil composition contains：Basic oil, 93~99.5%；Emulsifier, 0~7%, preferably 1~4%, wherein phosphatide, 0-5%, preferably 1-3%；Antioxidant, 0~1000ppm, preferably 100-800ppm, more preferable 150-500ppm, most preferably 200-450ppm；Wherein, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.Demoulding fluid composition provided by the invention has many advantages, such as that stability is good, the good contact for effectively obstructing product with mold of viscosity relatively low suitable industrialization spraying operation, product wall built-up performance, demolding performace are good, using natural plant grease as raw material, not additional addition vegetable wax.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to food service industry mould oil.
Background technology
In order to avoid or reduce food and the direct adhesion of mold, improve the production efficiency of food processing process, accelerate mold
It is used in turn frequency, and also to improve food appearance, food service industry more and more uses demolding aids.
Baking field mainly uses salad oil, palm oil, shortening, butter to be used as releasing agent, and such product at this stage
It is not well positioned to meet food processing enterprises demand：Salad oil is that most commonly used demoulding oil product, price are low at this stage
It is honest and clean, but since viscosity is low, wall built-up is bad, and mold bottom is gathered in after spraying, stripping result is bad and forms fry phenomenon,
Baking product appearance is influenced, while also destroying mold coating, shortens mold service life；Palm oil and shortening fusing point are higher, make
It need to be heated in advance before, it is inconvenient to use, and for a long time mold service life is influenced using mold coating is also destroyed；And consolidate
Body butter is used as mould oil, and higher price simultaneously influences the original property of baking product and flavor is more easy to simultaneously because butter smoke point is lower
Carbonization influences bigger to mold.
However China has a vast territory, north-south climate differs greatly, therefore viscosity of the mould oil in 10-35 DEG C of temperature range
Requirement of the baking goods industrialized production to demoulding oil viscosity must be met, so as to suitable for spraying operation.Thus, it would be desirable to solve
The certainly viscosity problem of mould oil, making it, viscosity is more stable in 10-35 DEG C of temperature range, is hardly affected by temperature.
Invention content
For these problems, to improve baking product stripping result, the overall technology level for baking industry is improved, it is of the invention
Inventor finds a kind of fat or oil composition containing rice bran fat, which has as mould oil by further investigation
Good stripping result, viscosity stability are high.
First aspect present invention provides a kind of demoulding fat or oil composition, which contains
Basic oil, 93~99.5%；
Emulsifier, 0~7%, preferably 1-4%；Wherein phosphatidase 0-5%, preferably 1-3%；With
Antioxidant, 0~1000ppm；Wherein, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.
In one or more embodiments, the rice bran fat is the stearic part that rice bran oil proposes processing, fusing point >=25
℃。
In one or more embodiments, the basic oil also contains other edible oil and fat in addition to rice bran fat.
In one or more embodiments, the edible oil and fat are selected from vegetable oil, animal oil, Synthetic Oil, modified oil
Fat and its any mixture.
In one or more embodiments, the edible oil and fat are selected from palm oil, rapeseed oil, soybean oil, corn oil, rice
Oil extracted from rice husks, divides the compound lard for carrying one or more of coconut oil and its transesterification and hydrogenated derivatives at sunflower oil.
In one or more embodiments, in basic oil, the content of the edible oil and fat is 20~50%.
In one or more embodiments, the emulsifier is selected from：Single hard fatty acids glyceride, single, double glycerin fatty
Acid esters, phosphatide, methyl glycol fatty acid ester, polyglyceryl fatty acid ester, sorbitan monostearate, three stearic acid of sorbitol anhydride
Ester, citric acid fatty glyceride, polyglycerol polyricinoleate, unsaturated fatty acid monoglyceride, in single, double tristerin
It is one or more kinds of.
In one or more embodiments, the antioxidant be selected from tert-butylhydroquinone, butylated hydroxy anisole,
2,6- di-tert-butyl-4-methy phenols, tea polyphenol-palmitate, ascorbic acid aliphatic ester, vitamin E, tea polyphenols, tocopherol
With the one or more in Rosmarinus officinalis extract.
In one or more embodiments, in fat or oil composition the content of antioxidant be such as 100-800ppm or
150-500ppm or 200-450ppm.
It is not aqueous in the demoulding fat or oil composition in one or more embodiments.
Second aspect of the present invention provides a kind of preparation method of demoulding fat or oil composition, and the method includes containing rice bran
The step of raw material chilling of fat, kneading, growing the grain and curing.
In one or more embodiments, the raw material includes：
Basic oil, 93~99.5%；
Emulsifier, 0~7%, preferably 1-4%；Wherein phosphatidase 0-5%, preferably 1-3%；With
Antioxidant, 0~1000ppm, preferably 100-800ppm, more preferable 150-500ppm, most preferably 200-450ppm；
Wherein, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.
In one or more embodiments, chilling fat or oil composition temperature controls 10~45 DEG C, mediates rotating speed control and exists
50~500 revs/min.
In one or more embodiments, the usually control of chilling fat or oil composition temperature is：A1,30~40 DEG C；A2,20
~30 DEG C；A3,10~20 DEG C, it is 300~500 revs/min that two-stage, which mediates rotating speed control,.
In one or more embodiments, 30-40 DEG C of growing the grain temperature, rotating speed 500-1000rpm, time 1-3h.
In one or more embodiments, curing carried out at a temperature of 30-35 DEG C, the curing time 24 hours with
On.
In one or more embodiments, curing carries out 30~50 hours at a temperature of 30-35 DEG C, such as 30-35
DEG C carry out 36~45 hours.
It, can be first by chilling, kneaded mixture in 20-40 DEG C of condition before curing in one or more embodiments
Under it is filling, carry out at preferably 30-35 DEG C, then cured again.
Third aspect present invention provides a kind of method for the stripping result improving demoulding fat or oil composition, the method packet
It includes using rice bran fat as demoulding and prepares the demoulding fat or oil composition with the main lubricant component of fat or oil composition.
In one or more embodiments, quality accounting of the rice bran fat in demoulding fat or oil composition is 50 weights
Measure % or more, preferably 50-80 weight %.
The fourth aspect of the present invention, a method of improving the stability of demoulding fat or oil composition, which is characterized in that institute
The method of stating includes preparing the demoulding fat or oil composition with the lubricant component of fat or oil composition using rice bran fat as demoulding.
In one or more embodiments, the rice bran fat accounts for 50 weights in the grease composition of demoulding fat or oil composition
Measure % or more.
In one or more embodiments, the quality that the rice bran fat is formed in the grease of demoulding fat or oil composition accounts for
Than for 50-80 weight %.
The fifth aspect of the present invention provides a kind of baking product preparation method, and the method includes greases of the present invention
The step of composition or the demoulding for using method of the present invention to be prepared are baked with fat or oil composition.
The sixth aspect of the present invention, provides a kind of baking product, and the baking product are using the aforementioned baking of the present invention
Product preparation method is prepared.
In one or more embodiments, the baking product include cake, Bread and Pastries, biscuit and cookies class and
Dim sum etc..
Demoulding fluid composition provided by the invention or the demoulding fluid composition being prepared by method of the present invention
It has the following advantages：
(1) viscosity stability is high；
(2) wall built-up performance is good；
(3) demolding performace is good, and baked goods bottom and surrounding are smooth after demoulding, die surface cleaning, no baked goods residual；
(4) it uses crude vegetal as raw material, does not add vegetable wax additionally, it is safer.
Description of the drawings
Fig. 1：Pound cake is prepared using the mould oil on the embodiment of the present invention 1 (left side), 2 (right sides), is smeared de- after mould oil
Imitate fruit；
Fig. 2：Pound cake is prepared using the mould oil of the embodiment of the present invention 3 (left side), comparative example 1 (right side), smears mould oil
Stripping result afterwards；
Fig. 3：Pound cake is prepared using the mould oil of comparative example 2 (left side) of the present invention, comparative example 3 (right side), smears mould oil
Stripping result afterwards；
Fig. 4：Pound cake is prepared using the mould oil of comparative example 4 (left side) of the present invention, comparative example 5 (right side), smears mould oil
Stripping result afterwards；
Fig. 5：Pound cake is prepared using the mould oil of comparative example 6 (left side) of the present invention, comparative example 7 (right side), smears mould oil
Stripping result afterwards；
Fig. 6：Using the embodiment of the present invention 2 (left side), comparative example 7 (in), the mould oil of comparative example 6 (right side) prepare spongecake
Stripping result, do not spray mould oil, 2 mould oils of spraying, a spraying mould oil per being from left to right followed successively by pictures；
Fig. 7：Using the embodiment of the present invention 2 (left side), comparative example 7 (in), the sponge egg for preparing of the mould oil of comparative example 6 (right side)
Cake is often from left to right followed successively by pictures and does not spray mould oil, 2 mould oils of spraying, a spraying mould oil.
Specific implementation mode
Demoulding fat or oil composition
Basic oil in fat or oil composition of the present invention contains rice bran fat.It should be understood that " basic oil " refers to grease in the present invention
Oil fraction in composition.
In general, basic oil accounts for the 93~99.5% of fat or oil composition gross weight, such as 93~99%, 95~99%, 96~
98% differs.
Rice bran fat has meaning well known in the art herein, is that rice bran oil carries stearic part in product.In general,
The rice bran oil melted completely is gradually cooled to 10 DEG C, crystallisation by cooling is carried out, then filters, using flame filter press by soft or hard fat
It separates, stearic part is rice bran fat.Accordingly, with respect to rice bran oil, rice bran fat has high fusing point, general fusing point >=25 DEG C.
Rice bran fat is 50-80%, such as 50-75%, 60-75%, 65-70%, 60- in the weight percent of basic oil kind
70% differs.
Herein, other greases can be any food grade grease, including all vegetable oil, animal oil, synthesis
Grease, modified grease and their various mixtures.It is preferable to use grease include but not limited to palm oil, it is rapeseed oil, big
Soya-bean oil, rice bran oil, sunflower oil, point proposes one or more of coconut oil compound lard and transesterification and hydrogenation at corn oil
Derivative.
Content proportioning of other greases in basic oil be 20~50%, such as 20~45%, 20~40%, 20~
35%, 20~30%, 25~45%, 30~45%, 30~40%, 30~35% etc..
Various other additives of mould oil are also used to prepare in fat or oil composition containing emulsifier, antioxidant etc..
Emulsifier suitable for fat or oil composition of the present invention can be this field conventionally used for fat or oil composition, especially de-
The emulsifier of moulding oil, including but not limited to single hard fatty acids glyceride, single, double fatty acid glyceride, phosphatide, propylene glycol fatty acid
Ester, polyglyceryl fatty acid ester, sorbitan monostearate (sorbester p18), sorbitol anhydride tristearate (sorbester p38), lemon
Sour fatty glyceride, polyglycerol polyricinoleate, unsaturated fatty acid monoglyceride, single, double tristerin.One kind can be used
Or the mixture of several emulsifiers.
In certain embodiments, emulsifier is polyglyceryl fatty acid ester.In certain embodiments, emulsifier is single hard
Fatty glyceride.In other embodiments, emulsifier is the mixture of polyglyceryl fatty acid ester and polyglycerol polyricinoleate,
Such as weight ratio is 1：3~3：1 mixture.In other embodiments, emulsifier is phosphatide and polyglyceryl fatty acid ester
Mixture, such as weight ratio are 1：3~3：1 mixture.In certain embodiments, emulsifier be polyglyceryl fatty acid ester,
The mixture of citric acid fatty glyceride and polyglycerol polyricinoleate, such as weight ratio are 1~3：1~3：1~2 mixing
Object.
In the fat or oil composition of the present invention, emulsifier usually accounts for the 0~7% of fat or oil composition gross weight, such as 0~6%, 0
~5%, 0~3%, 0~2%, 0~1%, 0.1~6%, 0.1~5%, 0.1~4%, 0.1~3%, 0.1~2%, 0.5~
2%, 0.5~6%, 0.5~5%, 0.5~4%, 0.5~3.5%, 2~7%, 3~7%, 1~5%, 1~3%, 1~7%,
2~6%, 4~6% etc..
The various antioxidants being added in grease that antioxidant can be well known in the art are suitable for the invention, are wrapped
Include artificial synthesized antioxidant and natural.
Artificial synthesized antioxidant includes TBHQ (tert-butylhydroquinone), butylated hydroxy anisole (BHA), BHT (2,6-
Di-tert-butyl-4-methy phenol), the one or more in tea polyphenol-palmitate and ascorbic acid aliphatic ester etc..?
In certain embodiments, the compounding mixture of BHA and BHT is used.Ascorbic acid aliphatic ester can be such as ascorbic acid palm
Acid esters (AP) etc..
Natural include one kind in vitamin E, tea polyphenols, tocopherol and Rosmarinus officinalis extract etc. or it is a kind of with
On.
Therefore, the total addition level of antioxidant be fat or oil composition gross weight 0~1000ppm, such as 100~800ppm,
150~500ppm, 200~450ppm, 100~200ppm etc..
It can also refer to national standard addition.For example, TBHQ (tert-butylhydroquinone), butylated hydroxy anisole (BHA),
BHT (2,6- di-tert-butyl-4-methy phenols or dibutyl hydroxy toluene), tea polyphenol-palmitate and ascorbic acid aliphatic acid
The artificial synthetized oxidation preventive agent such as ester, it is proposed that additive amount is with reference to GB2760-2014.
The additive amount of the naturals such as vitamin E, tea polyphenols, Rosmarinus officinalis extract, tocopherol is usually grease group
Such as 10ppm~200ppm, further preferred 50ppm~200ppm, the more preferable 50ppm~150ppm of object gross weight are closed, such as
80~100ppm etc..
Tocopherol includes：Alpha-tocopherol, betatocopherol, Gamma-Tocopherol, one kind or more in four kinds of tocopherols of Delta-Tocopherol
Kind mixture.
In certain embodiments, antioxidant is the mixture of butylated hydroxy anisole and dibutyl hydroxy toluene, example
Such as 1：3~3：1 mixture.In certain embodiments, antioxidant is the mixing of vitamin E and ascorbyl palmitate
Object, such as 1：2~2：1 mixture.
In certain embodiments, water is not included in the demoulding fat or oil composition.
Demoulding fat or oil composition preparation method
A kind of preparation method of demoulding fat or oil composition, the method includes will contain the raw material chilling of rice bran fat, kneading,
The step of growing the grain and curing.
In one or more specific embodiments of the present invention, the raw material includes：
Basic oil, 93~99.5%；
Emulsifier, 0~7%, preferably 1-4%；Wherein phosphatidase 0-5%, preferably 1-3%；
Antioxidant, 0~1000ppm, preferably 100-800ppm, more preferable 150-500ppm, most preferably 200-450ppm；
Wherein, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.
In one or more specific embodiments of the present invention, chilling fat or oil composition temperature controls 10~45 DEG C, pinches
Rotating speed control is closed at 50~500 revs/min.
In one or more specific embodiments of the present invention, the usually control of chilling fat or oil composition temperature is：A1,30
~40 DEG C；A2,20~30 DEG C；A3,10~20 DEG C, it is 300~500 revs/min that two-stage, which mediates rotating speed control,.
In one or more specific embodiments of the present invention, 30-40 DEG C of growing the grain temperature, rotating speed 500-1000rpm, when
Between 1-3h.
In one or more specific embodiments of the present invention, curing carries out at a temperature of 30-35 DEG C, the curing time
At 24 hours or more.
In one or more specific embodiments of the present invention, it is small that curing carries out 30~50 at a temperature of 30-35 DEG C
When, for example, 30-35 DEG C carry out 36~45 hours.
In one or more specific embodiments of the present invention, before curing, first chilling, kneaded mixture can be existed
It is filling under the conditions of 20-40 DEG C, it carries out at preferably 30-35 DEG C, is then cured again.
Improve the method for demoulding-effect of demoulding fat or oil composition
A method of the stripping result improving demoulding fat or oil composition, the method includes using rice bran fat as de-
The main lubricant component of mould fat or oil composition prepares the demoulding fat or oil composition.
In one or more specific embodiments of the present invention, matter of the rice bran fat in demoulding fat or oil composition
Amount accounting is 50 weight % or more, preferably 50-80 weight %.
Improve the method for the stability of demoulding fat or oil composition
A method of improving the stability of demoulding fat or oil composition, which is characterized in that the method includes using rice
Chaff fat prepares the demoulding fat or oil composition as the lubricant component of demoulding fat or oil composition.
In one or more specific embodiments of the present invention, grease of the rice bran fat in demoulding fat or oil composition
50 weight % or more are accounted in composition.
In one or more specific embodiments of the present invention, grease of the rice bran fat in demoulding fat or oil composition
The quality accounting of composition is 50-80 weight %.
Baking product preparation method
A kind of baking product preparation method the method includes fat or oil composition of the present invention or uses institute of the present invention
The step of demoulding that the method stated is prepared is baked with fat or oil composition.
Baking product
A kind of baking product, the baking product are to be prepared using the aforementioned baking product preparation method of the present invention.
In one or more embodiments, the baking product include cake, Bread and Pastries, biscuit and cookies class and
Dim sum etc..
Therefore, the present invention has following excellent application effect：
Product has suitable application state, stability high；After storing for a long time, product still has suitable viscosity,
Good fluidity exists firmly without after；And state is uniform, no lamination；Product viscosity is moderate (under the conditions of 15-30 DEG C, to be less than
100-800cp (rich strangle flies LV DV2T models, rotor model S62, rotating speed 20r/min)), (10~30 within the scope of wider temperature
DEG C) all have good mobility spraying apparatus can be selected to uniformly spray on mold or steel band；It can also smear by hand；
Product wall built-up is good, can form complete, good toughness tight sheet in die surface, effectively obstruct product and mould
The contact of tool；
Stripping result is good, and baked goods bottom and surrounding are smooth after demoulding, die surface cleaning, no baked goods residual；
Product stripping rate is high, and baking product shape is uniform, in stable condition；
Product viscosity is stablized, and is not easy to be affected by temperature.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
Not intended to limit the scope of the present invention.Method employed in embodiment and reagent, unless otherwise stated, normal for this field
The method and reagent of rule.In addition, the similar terms such as " containing ", "comprising", " comprising " herein also include " by ... form ",
" by ... constitute ", " by ... be made " meaning；Each range referred in each embodiment herein can be combined arbitrarily.
Embodiment 1
According to the form below formula is by rice bran fat (Goldensea Foodstuff Industries Co., Ltd.), rapeseed oil (in Shanghai is good
Cereal and oil industry Co., Ltd) and emulsifier polyglycerol aliphatic ester Hybrid Heating to 65 ± 2 DEG C, with the antioxidant melted completely
(butylated hydroxy anisole and dibutyl hydroxy toluene) mixes：
| Ingredient | Content (wt%, relative to final products) |
| Rice bran fat | 50% |
| Rapeseed oil | 47.7% |
| Phosphatide | 0.3% |
| Polyglyceryl fatty acid ester | 2% |
| Butylated hydroxy anisole | 100ppm |
| Dibutyl hydroxy toluene | 100ppm |
Oil phase is cooled to 60 DEG C, first passes through chilling kneading, and 500 revs/min of rotating speed, chilling are mediated according to refrigerant intensity adjustment
Mediate 25 ± 1 DEG C of terminal grease temperature；
Then growing the grain operation, 30 DEG C, rotating speed 800rpm, time 2h of growing the grain temperature are carried out；
It is filling under the conditions of 30 DEG C after growing the grain, it is filling after 30 DEG C of product under the conditions of curing library cured, surely
Determine crystal form, curing time 30h, to obtain the demoulding oil product.
Embodiment 2
According to the form below formula is by rice bran fat (Goldensea Foodstuff Industries Co., Ltd.), soybean oil (grain and oil work in Shanghai is good
Industry Co., Ltd), phosphatide and polyglyceryl fatty acid ester Hybrid Heating to 65 ± 2 DEG C, with the antioxidant (tertiary butyl melted completely
Hydroquinone) mixing：
| Ingredient | Content (wt%, relative to final products) |
| Rice bran fat | 60% |
| Soybean oil | 37% |
| Phosphatide | 1.5% |
| Polyglyceryl fatty acid ester | 1.5% |
| Tert-butylhydroquinone | 180ppm |
Oil phase is cooled to 65 DEG C, first passes through chilling kneading, and 400 revs/min of rotating speed, chilling are mediated according to refrigerant intensity adjustment
Mediate 22 ± 1 DEG C of terminal grease temperature；
Then growing the grain operation, 35 DEG C, rotating speed 1000rpm, time 1h of growing the grain temperature are carried out；
It is filling under the conditions of 35 DEG C after growing the grain, it is filling after 30-35 DEG C of product under the conditions of curing library carry out it is ripe
Change, stable crystal form, the curing time for 24 hours, to obtain the demoulding oil product.
Embodiment 3
According to the form below formula is by rice bran fat (Goldensea Foodstuff Industries Co., Ltd.), sunflower oil (grain and oil in Shanghai is good
Industrial Co., Ltd) and phosphatide (be purchased from Goldensea Foodstuff Industries Co., Ltd.) Hybrid Heating is to 66 DEG C, the dimension with melting
Raw element E, ascorbyl palmitate mixing：
Oil phase is cooled to 63 DEG C, first passes through chilling kneading, and 50-500 revs/min of rotating speed is mediated according to refrigerant intensity adjustment,
Chilling mediates 20 DEG C of terminal grease temperature；
Then growing the grain operation, 40 DEG C, rotating speed 500rpm, time 3h of growing the grain temperature are carried out；
It is filling under the conditions of 30 DEG C after growing the grain, it is filling after 30-35 DEG C of product under the conditions of curing library carry out it is ripe
Change,
Stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 1
The demoulding oil product of this comparative example is prepared according to the following formulation：
| Ingredient | Content (wt%, relative to final products) |
| Rice bran fat | 95.99984% |
| Polyglyceryl fatty acid ester | 1.0% |
| Butylated hydroxy anisole | 100ppm |
| Dibutyl hydroxy toluene | 100ppm |
| Water | 3% |
Preparation process is：
A. by rice bran fat, polyglyceryl fatty acid ester Hybrid Heating to 65-75 DEG C, with the antioxidant butyl hydroxyl melted completely
Base anisole, dibutyl hydroxy toluene are mixed with oil phase；
B. 85 DEG C are heated the water to, after keeping carry out bus sterilization in 30 minutes, prepares water phase；
C. water phase is slowly added in oil phase under high shear agitation conditions, is emulsified, 60 DEG C of emulsifying temperature, the time
30 minutes or more；
D. the mixed solution emulsified controls 25-45 DEG C through chilling, kneading operation, chilling temperature, mediates rotating speed 50-280
Rev/min；
E. the mixture after chilling, kneading is filling under the conditions of 20-45 DEG C, it is filling after product enter 20-30 DEG C of condition
Under curing library cured, stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 2
The demoulding oil product of this comparative example is prepared according to the following formulation：
| Ingredient | Content (wt%, relative to final products) |
| Rice bran fat | 95.99984% |
| Glycerin monostearate | 1.0% |
| Butylated hydroxy anisole | 100ppm |
| Dibutyl hydroxy toluene | 100ppm |
| Water | 3% |
Preparation process is：
A. by rice bran fat, glycerin monostearate Hybrid Heating to 70 DEG C, with the antioxidant butylhydroxy melted completely
Anisole, dibutyl hydroxy toluene are mixed with oil phase；
B. 85 DEG C are heated the water to, after keeping carry out bus sterilization in 30 minutes, prepares water phase；
C. water phase is slowly added in oil phase under high shear agitation conditions, is emulsified, 60 DEG C of emulsifying temperature, the time
30 minutes or more；
D. the mixed solution emulsified controls 35 DEG C through chilling, kneading operation, chilling temperature, mediates 200 revs/min of rotating speed
Clock；
E. the mixture after chilling, kneading is filling under the conditions of 40 DEG C, it is filling after product enter 28 DEG C under the conditions of it is ripe
Change library to be cured, stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 3
The demoulding oil product of this comparative example is prepared according to the following formulation：
Preparation process is：
By the super liquid oil of rice bran fat, palm (8-10 DEG C of fusing point is purchased from Shanghai Jia Li cereal and oil industries Co., Ltd), phosphatide,
Glycerin monostearate Hybrid Heating is mixed to 70 DEG C with antioxidant vitamin E, the ascorbyl palmitate melted completely
Prepare oil phase；
Oil phase is cooled to 60 DEG C, first passes through chilling kneading, and 350 revs/min of rotating speed, chilling are mediated according to refrigerant intensity adjustment
Mediate 20 DEG C of terminal grease temperature；
Then growing the grain operation, 40 DEG C, rotating speed 500rpm, time 3h of growing the grain temperature are carried out；
It is filling under the conditions of 30 DEG C after growing the grain, it is filling after 30-35 DEG C of product under the conditions of curing library carry out it is ripe
Change, stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 4
The demoulding oil product of this comparative example is prepared according to the following formulation：
| Ingredient | Content (wt%, relative to final products) |
| Rice bran fat | 98.9982% |
| Phosphatide | 1.0% |
| Tert-butylhydroquinone | 180ppm |
Preparation process is：
By rice bran fat, phosphatide Hybrid Heating to 70 DEG C, system is mixed with the antioxidant tert-butylhydroquinone melted completely
Standby oil phase；
Oil phase is cooled to 60 DEG C, first passes through chilling kneading, and 350 revs/min of rotating speed, chilling are mediated according to refrigerant intensity adjustment
Mediate 20 DEG C of terminal grease temperature；
Then growing the grain operation, 40 DEG C, rotating speed 500rpm, time 3h of growing the grain temperature are carried out；
It is filling under the conditions of 30 DEG C after growing the grain, it is filling after 30-35 DEG C of product under the conditions of curing library carry out it is ripe
Change, stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 5
The demoulding oil product of this comparative example is prepared according to the following formulation：
Preparation process is：
Rapeseed oil (being purchased from Shanghai Jia Li cereal and oil industries Co., Ltd), rice bran wax (are purchased from Qinhuangdao Jin Hai food industry
Co., Ltd), phosphatide, polyglyceryl fatty acid ester Hybrid Heating prepare oil phase to 75 DEG C；
Oil phase is cooled to 60 DEG C, first passes through chilling kneading, and 350 revs/min of rotating speed, chilling are mediated according to refrigerant intensity adjustment
Mediate 20 DEG C of terminal grease temperature；
Then growing the grain operation, 40 DEG C, rotating speed 500rpm, time 3h of growing the grain temperature are carried out；
It is filling under the conditions of 30 DEG C after growing the grain, it is filling after 30-35 DEG C of product under the conditions of curing library carry out it is ripe
Change, stable crystal form, 24 hours curing times or more, to obtain the demoulding oil product.
Comparative example 6
Commercially available demoulding oil samples 1 (all rich mould oil, be purchased from Shanghai Wei Run trade Co., Ltds)
Comparative example 7
Commercially available demoulding oil samples 2 (smart skill mould oil is purchased from Shenzhen Jingyi Oil & Fat Technology Co., Ltd.)
Viscosity improves
Viscosity measurement
Unit type：Brookfiled LV DV2T, using No. 62 rotors, 20rpm, 2min, single point assay.Record measures
Sample temperature.
Viscosity measurements
Demoulding oil samples after curing are put into 25 DEG C of insulating boxs, detect its viscosity number, and mould oil after curing is distinguished
Its viscosity (unit is detected after placing 30 days, 60 days：Cp) change, the results are shown in Table 1.
1 viscosity measurements of table
As shown in Table 1, embodiment 1,2,3 viscosity is significantly lower than the viscosity than comparative example 1,2,3, and is stored up at 2 months
In the phase of Tibetan, the viscosity of embodiment 1,2,3 is relatively stable.
Stripping result is tested
1. pound cake demoulding test
Cake is made according to formula shown in table 2 and manufacturing process, wherein SP cake oils are that early seedling compounds cake emulsifier,
It is purchased in market.
2 pound cake formula of table (fat content 26.4%, sugared content 22.6%, account for gross weight)
The stripping result of pound cake made from mould oil using embodiment and comparative example is as shown in attached drawing 1-5.From attached
In Fig. 1-5 as can be seen that using embodiment 1-3 the obtained pound cake of mould oil after demoulding on mold substantially without residue or
Person's residue is seldom；There are many cake residue of the pound cake obtained using the mould oil of comparative example 1-7 after demoulding on mold.
2. spongecake demoulding test
Spongecake is prepared according to formula shown in table 3
3 spongecake formula of table (fat content 2.8%, sugared content 23.5%, account for gross weight)
Stripping result using spongecake made from the mould oil of embodiment 2 and comparative example 6,7 is as shown in Figures 6, 7.
From in attached drawing 6,7 as can be seen that using the obtained spongecake of mould oil of embodiment 2 after demoulding on mold substantially without residue
Or residue is seldom；Obtained spongecake complete appearance, stay in grade, without residue.It is obtained using the mould oil of comparative example 6,7
Spongecake have that damaged, residue is more.
Wall built-up evaluation method：
Grease is dipped in brush to be applied in mold, stands 0.5h, and whether observation die hole bottom has apparent grease hydrops.
It makes discovery from observation the fat or oil composition of embodiment 1-3 and comparative example 1-7, is applied in mold with brush,
It is observed after standing 0.5h.The mold bottom for having smeared the grease of comparative example 3,5 is all covered by grease；Other oil are smeared
The mold bottom without grease hydrops of fat.
Claims (10)
1. a kind of demoulding fat or oil composition, which is characterized in that by weight percentage, the fat or oil composition contains：
Basic oil, 93~99.5%；
Emulsifier, 0~7%, preferably 1~4%；Wherein, phosphatidase 0-5%, preferably 1-3%；With
Antioxidant, 0~1000ppm, preferably 100-800ppm, more preferable 150-500ppm, most preferably 200-450ppm；Its
In, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.
2. demoulding fat or oil composition as described in claim 1, which is characterized in that the fat or oil composition meets with next
Or multiple conditions：
(1) the rice bran fat is the stearic part that rice bran oil proposes processing, fusing point >=25 DEG C；
(2) basic oil also contains other edible oil and fat in addition to rice bran fat, selected from vegetable oil, animal oil, Synthetic Oil,
Modified grease and its any mixture, including palm oil, rapeseed oil, soybean oil, corn oil, rice bran oil, sunflower oil, point carry
The compound lard of one or more of coconut oil and its transesterification and hydrogenated derivatives；
(3) emulsifier is selected from：Single hard fatty acids glyceride, single, double fatty acid glyceride, phosphatide, methyl glycol fatty acid ester,
Polyglyceryl fatty acid ester, sorbitan monostearate, sorbitol anhydride tristearate, citric acid fatty glyceride gather sweet
Oily polyricinoleate, unsaturated fatty acid monoglyceride, single, double tristerin or its any mixture；
(4) antioxidant is selected from：Tert-butylhydroquinone, butylated hydroxy anisole, 2,6- di-t-butyl -4- methylbenzenes
One in phenol, tea polyphenol-palmitate, ascorbic acid aliphatic ester, vitamin E, tea polyphenols, tocopherol and Rosmarinus officinalis extract
Kind or more than one；
(5) in basic oil, the content of the edible oil and fat is 20~50%；
(6) demoulding is not aqueous with fat or oil composition.
3. a kind of method preparing demoulding fat or oil composition, the method includes containing the raw material chilling of rice bran fat, kneading, support
The step of brilliant and curing；Preferably,
The raw material includes：
Basic oil, 93~99.5%；
Emulsifier, 0~7%, preferably 1-4%；Wherein phosphatide, 0-5%, preferably 1-3%；With
Antioxidant, 0~1000ppm, preferably 100-800ppm, more preferable 150-500ppm, most preferably 200-450ppm；
Wherein, the basic oil contains the rice bran fat for accounting for basic oil gross weight 50~80%.
4. method as claimed in claim 3, which is characterized in that
Chilling fat or oil composition temperature controls 10~45 DEG C；Preferably chilling temperature, which controls, is：A1,30~40 DEG C；A2,20~30
℃；A3,10~20 DEG C；And/or rotating speed control is mediated at 50~500 revs/min；Preferably, it mediates and is mediated for two-stage, rotating speed control
It is made as 300~500 revs/min；And/or
30-40 DEG C of growing the grain temperature, rotating speed 500-1000rpm, preferably 600-700rpm, time 1-3h；And/or after growing the grain,
It is filling under the conditions of 20-40 DEG C, it is carried out at preferably 30-35 DEG C；And/or
Curing library of product under the conditions of 30-35 DEG C after filling is cured, 24 hours curing times or more, and preferably 30~50
Hour, to obtain the demoulding oil product.
5. method as described in claim 3 or 4, which is characterized in that the demoulding with fat or oil composition have claim 1 or
Composition described in 2.
6. a kind of method for the release property improving demoulding fat or oil composition, which is characterized in that the method includes using rice bran
Fat prepares the demoulding fat or oil composition as the lubricant component of demoulding fat or oil composition, wherein the demoulding grease
In the grease composition of composition, by weight percentage, rice bran fat accounts for 50% or more, preferably 50-80%.
7. a kind of method for the stability improving demoulding fat or oil composition, which is characterized in that the method includes using rice bran
Fat prepares the demoulding fat or oil composition as the lubricant component of demoulding fat or oil composition, wherein the demoulding grease
In the grease composition of composition, by weight percentage, rice bran fat accounts for 50% or more, preferably 50-80%.
8. method as claimed in claims 6 or 7, which is characterized in that the demoulding with fat or oil composition have claim 1 or
The composition of composition or the demoulding fat or oil composition being prepared with the method described in claim 4 or 5 described in 2.
9. application of the rice bran fat in preparing demoulding fat or oil composition, or the application in improving baking product stripping result, or
Application in the wall built-up for improving demoulding fat or oil composition, or improving answering for the stability of demoulding fat or oil composition
With；Preferably, the rice bran fat accounts for 50 weight % or more, preferably 50-80 weights in the grease composition of demoulding fat or oil composition
Measure %.
10. a kind of baking product preparation method, the method includes using the fat or oil composition described in claims 1 or 22 or adopt
The step of demoulding being prepared with the method described in claim 4 or 5 is baked with fat or oil composition.
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| CN201710249389.7A CN108719501A (en) | 2017-04-17 | 2017-04-17 | Demoulding fat or oil composition |
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| CN201710249389.7A CN108719501A (en) | 2017-04-17 | 2017-04-17 | Demoulding fat or oil composition |
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| CN112655778A (en) * | 2021-01-20 | 2021-04-16 | 固始县豫申粮油工贸有限公司 | Preparation method of ester exchange rice bran solid ester mold release oil |
| 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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