CN109430347A

CN109430347A - Fillings type fat or oil composition and preparation method and food and preparation method

Info

Publication number: CN109430347A
Application number: CN201811365881.1A
Authority: CN
Inventors: 陈正文
Original assignee: Shanghai Nan Qiao Food Co Ltd; Tianjin Nan Qiao Food Co Ltd; GUANGZHOU NANQIAO FOOD Co Ltd
Current assignee: Shanghai Nan Qiao Food Co Ltd; Tianjin Nan Qiao Food Co Ltd; GUANGZHOU NANQIAO FOOD Co Ltd
Priority date: 2018-11-16
Filing date: 2018-11-16
Publication date: 2019-03-08

Abstract

The present invention relates to food technology fields, more particularly to a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition includes consisting of: the oily phase base-material of 50-60%, the condensed milk of 1-10%, the sweetener of 20-40%, 0.9-4% emulsifier, and mend and be filled with water to 100%.Fillings type fat or oil composition high-temperature baking resistant provided by the invention and there is fillings sense, can be used as fillings use, unique flavor and mouthfeel is excellent.

Description

Fillings type fat or oil composition and preparation method and food and preparation method

Technical field

The present invention relates to food technology field more particularly to fillings type fat or oil composition and preparation method and food and Preparation method.

Background technique

Bakery be by the auxiliary materials such as the base stocks such as flour and grease by a series of complex process means bake and At instant food.Bakery can not only be used for refreshment before the meal or after the meal, also can be directly as staple food, therefore by consumer Favor.But with the promotion of quality of the life, consumer also gets over the quality of bakery and the requirement of edible experience etc. Come higher, for example consumer is gradually higher than no fillings type bakery to the degree of liking of the bakery of type containing fillings, this is mainly Because mouthfeel and nutrition without fillings type bakery are more single, and the mouthfeel of the bakery of type containing fillings and nutrition are then rich It is much rich.Common type containing fillings bakery usually needs additional fillings that could be made in the market, using such production method It can have the following problems:

Firstly, high temperature easily makes after baking, the lost original local flavor of baking fillings, mouldability is not good enough.Traditional fillings type bakes food Product usually require additionally to add fillings on the basis of dough and are wrapped up to form fillings, such as addition deep processing jam, water The fillingss such as fruit, beans, but these fillingss are easy to appear flavor after high temperature is roasted and weaken or the problems such as taint of odour, and easily influence The molding of bakery.

Secondly, will increase operating procedure and difficulty during making the bakery.Since existing fillings type dries Roasting food needs to realize fillings flavor and taste by additional fillings, it is therefore desirable in the production process, increase package fillings And etc., more so as to cause operating procedure, difficulty is bigger.

Summary of the invention

The purpose of the present invention is to provide fillings type fat or oil composition and preparation method and food and preparation methods, should Fillings type fat or oil composition high-temperature baking resistant and there is fillings sense, can be used as fillings use, unique flavor and mouthfeel is excellent.

First aspect, the present invention provide a kind of fillings type fat or oil composition, the fillings type fat or oil composition, with quality Percentages, including consisting of:

Wherein, water is soft water.

Further, the oily phase base-material includes palm olein and at least one transesterification basic oil, with quality percentage Than meter, in the oily phase base-material, the palm olein is 5%~20%, and the transesterification basic oil is 80%~95%, The transesterification basic oil is by one of palmitic stearin, coconut oil, palm olein, soybean oil or a variety of generation transesterifications Reaction is made.

Wherein, it includes any one in the numberical range that the mass percent of the palm olein, which is 5%~20%, Point value, for example, the palm olein mass percent be 5%, 6%, 8%, 10%, 12%, 14%, 15%, 16%, 18% or 20%.

The mass percent of the transesterification basic oil is any point that 80%~95% includes in the numberical range Value, such as the mass percent of the transesterification basic oil is 80%, 82%, 84%, 85%, 86%, 88%, 90%, 92% Or 95%.

Further, the preparation method of the transesterification basic oil includes: to take palmitic stearin, coconut oil, palm oil soft One or more of rouge, soybean oil control temperature condition and vacuum degree condition, and sodium methoxide is added as catalyst and carries out ester friendship Reaction is changed, water is added, obtains reaction solution；The reaction solution is subjected to water-oil separating, obtains thick basic oil；In the thick basic oil Atlapulgite, stirring, filtering is added, then the filtered thick basic oil is deodorized, obtains the transesterification basic oil.

Further, in the preparation method of the transesterification basic oil, controlling the temperature condition is 100~120 DEG C, Controlling the vacuum degree condition is≤8mbar, when reaction of the ester exchange reaction a length of 30-60min.

Wherein, it controls the temperature condition and includes any one point value in the numberical range for 100~120 DEG C, such as control Making the temperature condition is 100 DEG C, 103 DEG C, 105 DEG C, 108 DEG C, 110 DEG C, 112 DEG C, 115 DEG C, 118 DEG C or 120 DEG C.

Control the vacuum degree condition be≤8mbar includes any one point value in the numberical range, such as the control institute Stating vacuum degree condition is 1mbar, 2mbar, 3mbar, 4mbar, 5mbar, 6mbar, 7mbar or 8mbar.

A length of 30-60min includes any one point value in the numberical range, such as institute when the reaction of the ester exchange reaction State a length of 30min, 40min, 45min, 50min, 55min or 60min when the reaction of ester exchange reaction.

Further, the oily phase base-material includes palm olein, the first transesterification basic oil, the second transesterification basic oil With third transesterification basic oil, by percentage to the quality, the first transesterification basic oil is 25%~40%, second ester Exchange basic oil is 30%~50%, the third transesterification basic oil is 15%~20%, the palm olein be 5%~ 20%；

Wherein, it includes appointing in the numberical range that the mass percent of the first transesterification basic oil, which is 25%~40%, Anticipate a point value, for example, the mass percent of the first transesterification basic oil includes 25%, 28%, 30%, 33%, 35%, 38% or 40%.

It includes any one in the numberical range that the mass percent of the second transesterification basic oil, which is 30%~50%, Point value, for example, the second transesterification base-material mass percent include 30%, 33%, 35%, 38%, 40%, 42%, 45%, 48% or 50%.

It includes any one in the numberical range that the mass percent of the third transesterification basic oil, which is 15%~25%, Point value, such as the mass percent of the third transesterification basic oil includes 15%, 18%, 20%, 22% or 25%.

Further, the first transesterification basic oil by mass percent be 60%~80% palmitic stearin and The coconut oil that mass percent is 20%~40% occurs ester exchange reaction and is made；The second transesterification basic oil is by quality hundred Point than for 15%~30% palm olein, mass percent be 35%~45% palmitic stearin, mass percent be The soybean oil that 20%~30% coconut oil and mass percent is 10%~20% occurs ester exchange reaction and is made；Described Three transesterification basic oils are that palm olein generation ester exchange reaction is made.

Wherein, in the preparation of the first transesterification basic oil, the mass percent of the palmitic stearin is 60% ~80% include the numberical range in any one point value, such as the palmitic stearin mass percent include 60%, 65%, 68%, 70%, 75%, 78% or 80%；The mass percent of the coconut oil be 20%~40% include the numerical value Any one point value in range, for example, the coconut oil mass percent include 20%, 22%, 25%, 28%, 30%, 35%, 38% or 40%.

In the preparation of the second transesterification basic oil, the mass percent of the palm olein is 15%~30% Including any one point value in the numberical range, for example, the mass percent of the palm olein includes 15%, 18%, 20%, 22%, 25%, 28% or 30%；It includes the numerical value model that the mass percent of the palmitic stearin, which is 35%~45%, Enclose interior any one point value, such as the mass percent 35%, 38%, 40%, 42% or 45% of the palmitic stearin；It is described The mass percent of coconut oil is any one point value that 20%~30% includes in the numberical range, such as the matter of the coconut oil Measuring percentage includes 20%, 22%, 25%, 28% or 30%；The mass percent of the soybean oil is Any one point value in the numberical range, for example, the soybean oil mass percent include 10%, 12%, 15%, 16%, 18% or 20%.

Further, the sweetener includes white granulated sugar and reproducibility syrup, the white granulated sugar and the reproducibility syrup The mass percent for accounting for the fillings type fat or oil composition respectively is 15-25%, 5-20%；The reproducibility syrup is selected from fruit Portugal One or more of syrup, glucose syrup；The condensed milk is selected from sweet condensed milk.

Wherein, it includes the numerical value that the white granulated sugar, which accounts for the mass percent of the fillings type fat or oil composition as 15-25%, Any one point value in range, for example, the white granulated sugar account for the fillings type fat or oil composition mass percent include 15%, 18%, 20%, 23% or 25%.

It includes the numerical value model that the reproducibility syrup, which accounts for the mass percent of the fillings type fat or oil composition as 5-20%, Enclose interior any one point value, for example, the reproducibility syrup account for the mass percent of the fillings type fat or oil composition include 5%, 8%, 10%, 13%, 15%, 18% or 20%.

Further, the emulsifier includes single, double fatty acid glyceride and phosphatide, the single, double glycerine fatty acid The mass percent that ester accounts for the fat or oil composition is 0.4-2%, and the phosphatide accounts for the mass percent of the fat or oil composition For 0.5-2%, the fillings type fat or oil composition further includes edible essence and edible pigment.

Wherein, it is 0.4-2% including being somebody's turn to do that the single, double fatty acid glyceride, which accounts for the mass percent of the fat or oil composition, Any one point value in numberical range, such as the single, double fatty acid glyceride account for the mass percent of the fat or oil composition Including 0.4%, 0.5%, 0.8%, 0.9%, 1%, 1.2%, 1.5%, 1.8% or 2%.

It includes any one in the numberical range that the phosphatide, which accounts for the mass percent of the fat or oil composition as 0.5-2%, Point value, such as it includes 0.5%, 0.8%, 1%, 1.2%, 1.5% that the phosphatide, which accounts for the mass percent of the fat or oil composition, Or 2%.

Second aspect, it is described the present invention provides a kind of preparation method of fillings type fat or oil composition as described above Preparation method includes:

Preparation water phase mixed liquor: the sweetener, the condensed milk are added into the water, stirring to the sweetener, The condensed milk dissolution, forms the water phase mixed liquor；

It prepares oily phase emulsion: the oily phase base-material is heated, and the emulsifier is added into the oily phase base-material, It heats and stirs evenly, obtain the oily phase emulsion；

It preparing product emulsion: the water phase mixed liquor is added into the oily phase emulsion, heating is mixed to emulsification, Obtain the product emulsion；

Chilling is mediated: the product emulsion being carried out quenching, obtains the fillings type fat or oil composition.

Further, in the preparation water phase mixed liquor the step of, water is heated under the conditions of 80-90 DEG C of temperature and is gone out Bacterium 20-120min, then the sweetener is added in the water to sterilizing, stirring 10-30min is cooled to 40-50 DEG C, reheats To 70-78 DEG C of holding 25-35min, it is cooled to 60-65 DEG C.

Wherein, the temperature condition of the heat sterilization is 80-90 DEG C and includes any one point value in the numberical range, such as The temperature condition includes 80 DEG C, 82 DEG C, 83 DEG C, 85 DEG C, 88 DEG C or 88 DEG C.

The time of the heat sterilization is that 20-120min includes any one point value in the numberical range, for example, it is described plus The time of heat sterilization include 20min, 25min, 30min, 35min, 40min, 45min, 60min, 80min, 90min, 100min, 110min or 120min.

The cooling temperature is 40-50 DEG C 40 DEG C, 43 DEG C, 45 DEG C, 48 DEG C or 50 DEG C.

Further, the step of preparation oil phase emulsion is specifically that it is 60- that the oily phase base-material, which is heated to temperature, 65 DEG C, then, the emulsifier is added, and stir evenly under conditions of temperature is 60-65 DEG C.

Wherein, the heating temperature of the oily phase base-material is 60-65 DEG C and includes any one point value in the numberical range, such as The heating temperature of the oil phase base-material includes 60 DEG C, 62 DEG C, 63 DEG C, 64 DEG C or 65 DEG C.

Further, described the step of preparing product emulsion is specifically that the water phase mixed liquor is heated to 60-65 DEG C, then, the water phase mixed liquor is added into the oily phase emulsion, under conditions of temperature is 60-65 DEG C, carries out cream Change reaction 0.5-1 hours.

Wherein, the heating temperature of the water phase mixed liquor is 60-65 DEG C and includes any one point value in the numberical range, example If the heating temperature of the water phase mixed liquor includes 60 DEG C, 62 DEG C, 63 DEG C, 64 DEG C or 65 DEG C.

The time of the emulsion reaction is to include any one point value in the numberical range, such as the cream in 0.5-1 hours The time for changing reaction includes 0.5 hour, 0.6 hour, 0.8 hour or 1 hour.

Further, the fillings type fat or oil composition further includes edible essence and edible pigment, is emulsified in the product In the step of preparation of liquid, be added in the water phase mixed liquor to the oily phase emulsion, be added the edible essence and The edible pigment obtains the product emulsion by emulsion reaction, and the product emulsion is carried out circulation Pasteur and is killed Bacterium, and the heating temperature for controlling pasteurize is 85 DEG C, cooling temperature is 55 DEG C.

Further, in the step of chilling is mediated, the product emulsion carries out at chilling by quenching unit Reason, the revolving speed of the quenching unit is 450-500rpm, and the heat preservation water of the quenching unit is 55 DEG C.

Further, it includes any one point value in the numberical range that the revolving speed of the quenching unit, which is 450-500rpm, Such as the revolving speed of the quenching unit includes 450rpm, 480rpm, 490rpm or 500rpm.

Further, the quenching unit includes the first quenching unit, the second quenching unit, third quenching unit and the Four quenching units, the product emulsion are circuited sequentially by first quenching unit, second quenching unit, described Three quenching units and the 4th quenching unit, cool down while stirring, obtain the fillings type fat or oil composition, and described first The cryogenic temperature difference of quenching unit, second quenching unit, the third quenching unit and the 4th quenching unit It is -0.5~-2 DEG C, -0.5~-2 DEG C, -18~-23 DEG C, -18~-23 DEG C.

Wherein, the cryogenic temperature of first quenching unit is -0.5~-2 DEG C and includes any point in the numberical range Value, such as the cryogenic temperature of first quenching unit includes -0.5 DEG C, -0.8 DEG C, -1 DEG C, -1.5 DEG C or -2 DEG C.

The cryogenic temperature of second quenching unit is -0.5~-2 DEG C and includes any one point value in the numberical range, example If the cryogenic temperature of second quenching unit includes -0.5 DEG C, -0.8 DEG C, -1 DEG C, -1.5 DEG C or -2 DEG C.

The cryogenic temperature of the third quenching unit is -18~-23 DEG C and includes any one point value in the numberical range, example If the cryogenic temperature of the third quenching unit includes -18 DEG C, -19 DEG C, -20 DEG C, -22 DEG C or -23 DEG C.

The cryogenic temperature of 4th quenching unit is -18~-23 DEG C and includes any one point value in the numberical range, example If the cryogenic temperature of the third quenching unit includes -18 DEG C, -19 DEG C, -20 DEG C, -22 DEG C or -23 DEG C.

Further, the fillings type fat or oil composition, by percentage to the quality, including consisting of:

Wherein, which can be soft water.

Further, the preparation method of the transesterification basic oil includes: to take palmitic stearin, coconut oil, palm oil soft One or more of rouge, soybean oil, heating, vacuumize, and then, sodium methoxide are added as catalyst and carries out ester exchange reaction, Product after reaction is subjected to water-oil separating, obtains thick basic oil；Finally, atlapulgite is added in the thick basic oil, stir It mixes, filter, then the filtered thick basic oil is deodorized, obtain the transesterification basic oil.

The third aspect, the present invention provides a kind of food, and based on parts by weight, the food includes filling as described above 450-600 parts of material type fat or oil composition, 550-650 parts of flour, 5-10 parts of dry ferment and 250-350 parts of water.

Wherein, the water that the water is 0~5 DEG C.

Wherein, it includes any in the numberical range that the parts by weight of the fillings type fat or oil composition, which are 450-600 parts, One point value, for example, the fillings type fat or oil composition parts by weight include 450 parts, 480 parts, 500 parts, 520 parts, 550 parts, 580 parts or 600 parts.

The parts by weight of the flour are 550-650 parts and include any one point value in the numberical range, such as the face The parts by weight of powder include 550 parts, 580 parts, 600 parts, 630 parts or 600 parts.

The parts by weight of the dry ferment are 5-10 parts and include any one point value in the numberical range, such as the dry ferment Female parts by weight include 5 parts, 8 parts, 9 parts or 10 parts.

It includes any one point value in the numberical range, such as the water that the parts by weight of the water, which are 250-350 part, Parts by weight include 250 parts, 280 parts, 300 parts, 320 parts or 350 parts.

Further, based on parts by weight, the food further includes 15-20 parts of milk powder, 60-70 parts of egg and modifying agent 1-5 parts.

Wherein, the parts by weight of the milk powder are 15-20 parts and include any one point value in the numberical range, such as described The parts by weight of milk powder include 15 parts, 17 parts, 18 parts or 20 parts.

The parts by weight of the egg are 60-70 parts and include any one point value in the numberical range, such as the egg Parts by weight include 60 parts, 62 parts, 65 parts, 68 parts or 70 parts.

The parts by weight of the modifying agent are 1-5 parts and include any one point value in the numberical range, such as the improvement The parts by weight of agent include 1 part, 2 parts, 3 parts, 4 parts or 5 parts.

Further, in terms of weight fraction, the flour includes 500-550 parts of Strong flour, 50-100 parts of Self- raising flour And 45-70 parts of flavoring agent, the flavoring agent includes 40-60 parts and salt 5-10 parts of granulated sugar, and the ice water is 0~5 DEG C.

Wherein, the parts by weight of the Strong flour are 500-550 parts and include any one point value in the numberical range, example If the parts by weight of the Strong flour include 500 parts, 510 parts, 515 parts, 520 parts, 530 parts or 550 parts.

The parts by weight of the Self- raising flour are any one point value that 50-100 parts include in the numberical range, such as described The parts by weight of Self- raising flour include 50 parts, 60 parts, 70 parts, 80 parts, 90 parts or 100 parts.

The parts by weight of the flavoring agent are 45-70 parts and include any one point value in the numberical range, such as the tune The parts by weight of taste agent include 45 parts, 50 parts, 55 parts, 58 parts, 60 parts, 65 parts or 70 parts.

The parts by weight of the granulated sugar are 40-60 parts and include any one point value in the numberical range, such as the granulated sugar Parts by weight include 40 parts, 45 parts, 50 parts, 55 parts or 60 parts.

The parts by weight of the salt are 5-10 parts and include any one point value in the numberical range, such as the weight of the salt Number includes 5 parts, 6 parts, 7 parts, 8 parts, 9 parts or 10.

Fourth aspect, the present invention provide a kind of preparation method of food as described above, and the preparation method includes:

Make dough: by the fillings type fat or oil composition, the flour, the dry ferment, the water and the tune After taste agent mixes and at dough；

Freezing flour-dough: by the dough relaxes, freezing；

Refrigeration grease: separately taking the fillings type fat or oil composition, and the fillings type fat or oil composition is refrigerated；

Solution frozen dough and grease: the dough after freezing, the fillings type fat or oil composition after refrigeration are existed respectively It thaws at room temperature；

It wraps up in oil and rolls pressure: wrapping up the fillings type fat or oil composition with the dough, the fillings type grease group will be enclosed with The dough for closing object carries out after rolling pressure, freezing relaxation；

Fermentation: the dough rolled after pressing is fermented；

It bakes: the dough after fermentation being baked, the food is obtained.

Further, the step of production dough is specifically, by the fillings type fat or oil composition, the flour, institute It states dry ferment, the water and the flavoring agent and 3min is first mixed with First Speed, 5min is then mixed with second speed again, directly To mixing and at the dough, and and extremely the dough forms a film；

Wherein, the First Speed is slower than the second speed.

Further, the step of freezing flour-dough is specifically and after 10-15min that the dough relaxes at room temperature, rolls It is depressed into rectangle, and freezes 20-60min under the conditions of temperature is -20 DEG C.

Wherein, it includes any one point value in the numberical range, such as the relaxation that the slack time, which is 10-15min, Time includes 10min, 12min, 13min or 15min.

The cooling time is any one point value that 20-60min includes in the numberical range, such as the cooling time packet Include 20min, 30min, 40min, 50min or 60min.

Further, in the refrigeration grease the step of, the refrigerated storage temperature of the fillings type fat or oil composition is 5 DEG C, And the cold preservation time of the fillings type fat or oil composition is 20-60min.

Wherein, it includes any one point value in the numberical range, such as the refrigeration that the cold preservation time, which is 20-60min, Time includes 20min, 30min, 40min, 50min or 60min.

It further, is specifically that the dough thaws at room temperature in the step of solution frozen dough and grease 30-60min, until the temperature of the dough is 10-15 DEG C；By the fillings type fat or oil composition thaw at room temperature to Its temperature is 10-15 DEG C.

Wherein, it includes any one point value in the numberical range, such as the defrosting that the thawing time, which is 30-60min, Time includes 30min, 35min, 40min, 45min, 50min or 60min.

The thaw point is 10-15 DEG C and includes any one point value in the numberical range, such as the thaw point packet Include 10 DEG C, 12 DEG C, 13 DEG C, 14 DEG C or 15 DEG C.

It is further, described that wrap up in the step of oil rolls pressure be specifically that the fillings type fat or oil composition is placed in the dough Center, by the both sides doubling of the dough, so that the dough wraps up the fillings type fat or oil composition, then to package institute The dough for stating fillings type fat or oil composition carries out rolling pressure, will roll the dough after pressing and is placed in the condition that temperature is -20 DEG C Lower freezing relaxation 30min.

It further, further include shaping step before the fermentation the step of, the shaping step: will be by described The dough for wrapping up in the step of oil rolls pressure is divided into three strip doughs, and lines is extruded on each strip dough, then will Three strip doughs weave into fried dough twist pigtail shape.

Further, in the fermentation the step of, by the dough rolled after pressure under conditions of temperature is 30-35 DEG C It ferments.

Wherein, the fermentation temperature is 30-35 DEG C and includes any one point value in the numberical range, such as when the fermentation Between include 30 DEG C, 31 DEG C, 32 DEG C, 33 DEG C, 34 DEG C or 35 DEG C.

Further, described the step of baking is specifically to carry out smearing colouring to the dough using yolk, then right again The dough after colouring is 190 DEG C in excessive internal heat temperature, and lower fire temperature is baked under conditions of being 210 DEG C.

Compared with prior art, the present invention have it is following the utility model has the advantages that

First, by the rational proportion of oily phase base-material and other components, so that the fillings type grease group provided by the invention That closes that object not only has a common grease wraps up in oily function, also has the function of that can be used as fillings uses.Utilize the fillings type grease group When closing object production food, without additional addition fillings, reduces the operating procedure of production food and reduce manufacture difficulty.? During making using the fillings type fat or oil composition as the food of raw material, when fillings type fat or oil composition is in conjunction with dough, Dough only absorbs part fillings type fat or oil composition, and remaining fillings type fat or oil composition resides in dough after high temperature bakes Interlayer is organized, fillings is formed, so that the food after high temperature bakes has fillings sense, meanwhile, so that the dough portion of the food Divide softness crisp, shortening expands more evenly during baking, so that finished product mouldability obtained is preferably and with mouth abundant Sense.

Second, by oily phase base-material collocation condensed milk, sweetener and emulsifier, while using suitable preparation method, so that The fillings type fat or oil composition of preparation can high temperature resistant bake, and it is former still can to retain after high temperature bakes fillings type fat or oil composition The problem of taint of odour or flavor weaken will not occur for some flavors.

Specific embodiment

The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects It encloses.

It should be noted that the term " includes " of the embodiment of the present invention and " having " and their any deformation, it is intended that Be to cover it is non-exclusive include, for example, containing the process, method, system, product or equipment of a series of steps or units not Those of be necessarily limited to be clearly listed step or unit, but may include be not clearly listed or for these processes, side The intrinsic other step or units of method, product or equipment.

One first transesterification basic oil of preparation example

Reaction raw materials: the coconut oil that palmitic stearin that mass percent is 70%, mass percent are 30%.

The reaction raw materials are added in reaction kettle, reaction kettle is evacuated to 2mbar；By palmitic stearin and coconut oil It heats, stir evenly under conditions of temperature is 115 DEG C；Controlling heating temperature is 110 DEG C, vacuum degree≤8mbar, and addition accounts for anti- The sodium methoxide of the total volume 0.1% of raw material is answered to carry out ester exchange reaction as catalyst.It, will be in reaction kettle after reacting 40min Temperature is down to 80 DEG C, and water is added and stops reaction, obtains reaction solution；Reaction solution is added in centrifuge and is separated, moisture is removed, obtains Thick basic oil；The atlapulgite for accounting for that the mass percent of thick basic oil is 0.5% is added into thick basic oil, stirring, filtering will Filtered thick basic oil imports deodorizing tower, and the temperature of each layer of deodorizing tower is controlled respectively at 100-270 DEG C, reaction time 4- 5h is cooled to 60 DEG C, obtains the first transesterification basic oil.

Wherein, Refined palm oleostearin can be used in palmitic stearin, and refined coconut oil can be used in coconut oil.

2 second transesterification basic oil of preparation example

The system of first transesterification basic oil of the preparation method and preparation example one of the second transesterification basic oil of this preparation example The difference of Preparation Method is: the reaction raw materials of the second transesterification basic oil be mass percent be 20% palm olein, The soybean that coconut oil that palmitic stearin that mass percent is 40%, mass percent are 25%, mass percent are 15% Oil.

Three third transesterification basic oil of preparation example

The system of first transesterification basic oil of the preparation method and preparation example one of the third transesterification basic oil of this preparation example The difference of Preparation Method is: the reaction raw materials of the third transesterification basic oil are the palm olein that mass percent is 100%.

Embodiment one

The present embodiment one provides a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition Including consisting of:

Wherein, oily phase base-material includes the first transesterification basic oil that mass percent is 30%, mass percent 40% The second transesterification basic oil, mass percent be 20% third transesterification basic oil, mass percent be 10% refining Palm olein.F42 type fructose syrup passes through commercially available acquisition.

The present embodiment one additionally provides the preparation method of the fillings type fat or oil composition, which includes:

Preparation water phase mixed liquor: being added to water phase tank for soft water, 85 DEG C of heat sterilization 60min, then by sweet condensed milk, F42 Type fructose syrup, white granulated sugar are added in water phase tank, are cooled to 40-50 DEG C, are continued to be heated to 70-78 DEG C, be stirred to complete Fully dissolved, keep 20-40min, by the water phase mixed liquor be cooled to 60-65 DEG C it is spare；

It prepares oily phase emulsion: oily phase base-material being pumped into oily phase tank, is heated to 60-65 DEG C；Then, it is added into oily phase tank Single, double fatty acid glyceride and phosphatide stir evenly under conditions of temperature is 65 DEG C, obtain oily phase emulsion；

It prepares product emulsion: after oily phase emulsion is squeezed into emulsifying kettle completely, water phase mixed liquor also being squeezed into emulsifying kettle, It is 60-65 DEG C that heating, which keeps emulsifying temperature,；Then, food butter essence and food is added and carries out emulsion reaction with carrotene 30min obtains product emulsion.Product emulsion is pumped into pasteurize unit recycling sterilizing, controls pasteurization heating temperature Degree is 85 DEG C, cooling temperature is 55 DEG C.

Chilling is mediated: making product emulsion successively the first quenching unit through over-quenching step, second after the completion of sterilization After quenching unit, third quenching unit, the 4th quenching unit, emulsifying kettle is returned again to, is recycled；Wherein, the first quenching unit, The cryotherapy with liquid nitrogen temperature of second quenching unit is respectively set to -1 DEG C, -1 DEG C, revolving speed 490rpm；Third quenching unit, the 4th are suddenly The cryotherapy with liquid nitrogen temperature of cold unit is respectively set to -20 DEG C, -20 DEG C, revolving speed 490rpm；The heat preservation water of four quenching units is 55 ℃.Reach balanced steady state to parameters such as the freezing of four quenching units, revolving speed and heat preservation water, obtains the fillings type grease group Close object.

Filling and packing: the fillings type fat or oil composition is divided automatically using filling machine, measures, fill as 10kg/ Case obtains finished product and bakes grease.

Wherein, in the step of preparing water phase mixed liquor, the water after heat sterilization is added into sweet condensed milk, high fructose corn Slurry, white granulated sugar purpose be so that sweet condensed milk, fructose syrup, white granulated sugar are in suitable solution temperature, at the same avoid by Excessively high in temperature so that caramelization occurs for carbohydrate, and Maillard reaction can occur for fructose syrup and sweet condensed milk, so that preparing Fillings type fat or oil composition have unique flavor.In addition, by the water phase mixed liquor being prepared be heated to 65 DEG C it is spare Purpose is, when water phase mixed liquor, which is added to oil, to be mixed in liquid, just reaches suitable emulsifying temperature, will not be because of water phase Mixeding liquid temperature is too low and influences water phase mixed liquor and the oily emulsifying effectiveness for mixing liquid.

Embodiment two

The present embodiment two provides a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition Including consisting of:

Wherein, oily phase base-material includes the first transesterification basic oil that mass percent is 35%, mass percent 40% The second transesterification basic oil, mass percent be 20% third transesterification basic oil, mass percent be 5% refining palm fibre Palmitic acid oil palmitin.F42 type fructose syrup passes through commercially available acquisition.

The preparation method for the fillings type fat or oil composition that the present embodiment two provides is identical as the preparation method of embodiment one, Details are not described herein.

Embodiment three

The present embodiment three provides a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition Including consisting of:

The preparation method for the fillings type fat or oil composition that the present embodiment three provides is identical as the preparation method of embodiment one, Details are not described herein.

Example IV

The present embodiment four provides a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition Including consisting of:

Wherein, oily phase base-material includes the first transesterification basic oil that mass percent is 25%, mass percent 50% The second transesterification basic oil, mass percent be 18% third transesterification basic oil, mass percent be 7% refining palm fibre Palmitic acid oil palmitin.F42 type fructose syrup passes through commercially available acquisition.

The present embodiment four additionally provides the preparation method of the fillings type fat or oil composition, which includes:

Preparation water phase mixed liquor: being added to water phase tank for soft water, 80 DEG C of heat sterilization 120min, then by sweet condensed milk, F42 Type fructose syrup, white granulated sugar are added in water phase tank, are stirred to being completely dissolved, are obtained water phase mixed liquor, and the water phase is mixed Liquid be heated to 60 DEG C it is spare；

It prepares oily phase emulsion: oily phase base-material being pumped into oily phase tank, is heated to 60 DEG C；Then, be added into oily phase tank it is single, Diglycerine fatty acid ester and phosphatide stir evenly under conditions of temperature is 60 DEG C, obtain oily phase emulsion；

It prepares product emulsion: after oily phase emulsion is squeezed into emulsifying kettle completely, water phase mixed liquor also being squeezed into emulsifying kettle, It is 60-65 DEG C that heating, which keeps emulsifying temperature,；Then, food butter essence and food is added and carries out emulsion reaction with carrotene 45min obtains product emulsion.Product emulsion is pumped into pasteurize unit recycling sterilizing, controls pasteurization heating temperature Degree is 85 DEG C, cooling temperature is 55 DEG C.

Chilling is mediated: making product emulsion successively the first quenching unit through over-quenching step, second after the completion of sterilization After quenching unit, third quenching unit, the 4th quenching unit, emulsifying kettle is returned again to, is recycled；Wherein, the first quenching unit, The cryotherapy with liquid nitrogen temperature of second quenching unit is respectively set to -2 DEG C, -2 DEG C, revolving speed 500rpm；Third quenching unit, the 4th are suddenly The cryotherapy with liquid nitrogen temperature of cold unit is respectively set to -18 DEG C, -18 DEG C, revolving speed 500rpm；The heat preservation water of four quenching units is 55 ℃.Reach balanced steady state to parameters such as the freezing of four quenching units, revolving speed and heat preservation water, obtains the fillings type grease group Close object.

Embodiment five

The present embodiment five provides a kind of fillings type fat or oil composition, by percentage to the quality, the fillings type fat or oil composition Including consisting of:

Wherein, oily phase base-material includes the first transesterification basic oil that mass percent is 40%, mass percent 40% The second transesterification basic oil, mass percent be 15% third transesterification basic oil, mass percent be 5% refining palm fibre Palmitic acid oil palmitin.F42 type fructose syrup passes through commercially available acquisition.

The present embodiment five additionally provides the preparation method of the fillings type fat or oil composition, which includes:

Preparation water phase mixed liquor: soft water is added to water phase tank, 90 DEG C of heat sterilization 20min；Again by sweet condensed milk, F42 Type fructose syrup, white granulated sugar are added in water phase tank, are stirred to being completely dissolved, are obtained water phase mixed liquor, and the water phase is mixed Liquid be heated to 63 DEG C it is spare；

It prepares oily phase emulsion: oily phase base-material being pumped into oily phase tank, is heated to 60-65 DEG C；Then, it is added into oily phase tank Single, double fatty acid glyceride and phosphatide stir evenly under conditions of temperature is 63 DEG C, obtain oily phase emulsion；

It prepares product emulsion: after oily phase emulsion is squeezed into emulsifying kettle completely, water phase mixed liquor also being squeezed into emulsifying kettle, It is 60-65 DEG C that heating, which keeps emulsifying temperature,；Then, food butter essence and food is added and carries out emulsion reaction with carrotene 60min obtains product emulsion.Product emulsion is pumped into pasteurize unit recycling sterilizing, controls pasteurization heating temperature Degree is 85 DEG C, cooling temperature is 55 DEG C.

Chilling is mediated: making product emulsion successively the first quenching unit through over-quenching step, second after the completion of sterilization After quenching unit, third quenching unit, the 4th quenching unit, emulsifying kettle is returned again to, is recycled；Wherein, the first quenching unit, The cryotherapy with liquid nitrogen temperature of second quenching unit is respectively set to -0.5 DEG C, -0.5 DEG C, revolving speed 450rpm；Third quenching unit, The cryotherapy with liquid nitrogen temperature of four quenching units is respectively set to -18 DEG C, -18 DEG C, revolving speed 450rpm；The heat preservation water of four quenching units It is 55 DEG C.Reach balanced steady state to parameters such as the freezing of four quenching units, revolving speed and heat preservation water, obtains the fillings type oil Oil/fat composition.

Above-described embodiment one to embodiment five provides a kind of fillings type fat or oil composition and preparation method thereof, passes through each group The suitable process conditions of the rational proportion and cooperation divided, so that the fillings type fat or oil composition has high-temperature baking resistant, flavor only Special and the characteristics of rich in fillings sense, which is particularly suitable for use as the food for needing to bake by high temperature The raw material of product (such as: shredded cabbage, fillings type bake cake), and filled using food oil body prepared by the fillings type fat or oil composition Be full of, shortening effect it is good so that the molding of the food is good.Wherein, the fillings type meaning in the fillings type fat or oil composition Refer to that the fillings type fat or oil composition has fillings sense, can be used as fillings applied in the raw material of food.

First, oily phase base-material and matching for other components are in reasonable range, and the fillings type grease may make to combine Object can be used as fillings use, so, the food using fillings type fat or oil composition preparation has fillings sense.The formation of fillings sense It is since when the fillings type fat or oil composition is combined to form dough with flour stirring, dough only absorbs part fillings type grease group Object is closed, and after high temperature bakes, unabsorbed fillings type grease can remain in the tissue interlayer of food, form fillings sense. But if oily phase base-material accounting is excessive, other components accounting is less, fillings type fat or oil composition is easy to be sponged by dough, The grease for remaining in tissue interlayer can not be formed, so that the food shape prepared using the fillings type fat or oil composition can not be made At fillings sense, and since other components accounting is less, the flavor for the food prepared can also weaken；If oily phase base-material accounting mistake Few, other components accounting is more, and dough can not be combined preferably with fillings type fat or oil composition, to dough can not be made to keep Good flexibility, which passes through the food that high temperature bakes, and also without grease remains on tissue interlayer, so as to cause the food The shortening expansion of product is not uniform enough, and then affects the molding effect and mouthfeel of the food.In addition, each component is rationally matched Than so that oily phase base-material can be combined with the carbohydrate in refining protein of milk, sweetener, so that the fillings type grease group Closing object also has the characteristic of high-temperature baking resistant, and then solves fillings type in the prior art and bake product since fillings non-refractory dries It roasts and baking product is caused the problem of flavor decrease or taint of odour occur.

The second, the fillings type fat or oil composition is cooperated by the cooperation of multiple components and the technique of preparation method, so that The fillings type grease has unique flavor and mouthfeel.By the cooperation of sweet condensed milk, white granulated sugar and fructose syrup, so that should Fillings type fat or oil composition is applied in food production, and can assign the food produced has unique flavor.Sweet condensed milk mentions For sweet taste and its intrinsic milk fragrance, and it is unique in taste；White granulated sugar mellow in taste, but taste is more greasy thereafter；And fructose syrup sugariness It is preferable compared with salubrious and Flavor release, can be synergistic when three is cooperated with suitable ratio, assign the fillings type grease The unique sweet taste of composition and mouthfeel.In addition, beauty occurs by reproducibility syrup and condensed milk and draws when preparing water phase mixed liquor Moral reaction, can form strong caramelized flavor, enrich the flavor of the fillings type fat or oil composition.

Embodiment six

The present embodiment six provides a kind of food using fillings type fat or oil composition.The food the preparation method is as follows:

Production dough: weigh Strong flour 513.5g, Self- raising flour 57g, granulated sugar 57g, salt 6.75g, modifying agent 2.75g, Milk powder 17g, shell egg 68.5g, dry ferment 6.75g, water 285.25g and fillings type fat or oil composition 250g are placed in and beat in the cylinder of face, 3min is first beaten at a slow speed, then quickly beats 5min again, until turning said mixture to forming face fascia, to obtain the face Group；

Freezing flour-dough: being divided into 1000g for dough, after the 10-15min that relaxes at room temperature, rolls and is depressed into rectangle, and in temperature Degree freezes 30min under conditions of being -20 DEG C；

Refrigeration grease: separately taking 250g fillings type fat or oil composition, the item for being 5 DEG C in temperature by the fillings type fat or oil composition 30min is refrigerated under part；

Solution frozen dough and grease: the dough after freezing is thawed 40min at room temperature, until the temperature of the dough is 10-15℃；Fillings type fat or oil composition after refrigeration is thawed at room temperature until its temperature is 10-15 DEG C；

It wraps up in oil and rolls pressure: the fillings type fat or oil composition after defrosting being placed in the centre of the dough after thawing, and by the face Group both sides doubling so that the dough can the fully wrapped around fillings type fat or oil composition, then, to wrap up the fillings type grease The dough of composition, which is rolled, is depressed into rectangle, and three foldings are primary, roll pressure；Four fold is primary, rolls pressure；The dough rolled after pressing is placed in temperature again Relaxation 30min is freezed under conditions of being -20 DEG C；

Shaping: the dough for rolling pressure step by wrapping up in oil is divided into rectangularity, then again divides equally the rectangular dough Lines is extruded at three strip doughs, and in the side of each strip dough, three strip doughs are weaved into fried dough twist pigtail shape；

Fermentation: the dough after shaping step is fermented under conditions of temperature is 30-35 DEG C；

It bakes: smearing colouring being carried out to the dough after everfermentation using yolk, then again to the dough after colouring upper Fiery temperature is 190 DEG C, and lower fire temperature is baked under conditions of being 210 DEG C, obtains the food.

Wherein, which is that any one the fillings type grease into embodiment five of embodiment one combines Object.

Embodiment seven

The present embodiment seven provides a kind of food using fillings type fat or oil composition.The food the preparation method is as follows:

Make dough: based on parts by weight, weigh 500 parts of Strong flour, 50 parts of Self- raising flour, 40 parts of granulated sugar, 5 parts of salt, 225 parts of 1 part of modifying agent, 15 parts of milk powder, 60 parts of shell egg, 5 parts of dry ferment, 250 parts of ice water and fillings type fat or oil composition, are placed in It beats in the cylinder of face, first beats 3min at a slow speed, then quickly beat 5min again, until turn said mixture to forming face fascia, from And obtain the dough；

Freezing flour-dough: being divided into 1000g for dough, after the 10-15min that relaxes at room temperature, rolls and is depressed into rectangle, and in temperature Degree freezes 20min under conditions of being -20 DEG C；

Refrigeration grease: based on parts by weight, 250 parts of fillings type fat or oil compositions are separately taken, by the fillings type fat or oil composition 20min is refrigerated under conditions of temperature is 5 DEG C；

Solution frozen dough and grease: the dough after freezing is thawed 30min at room temperature, until the temperature of the dough is 10-15℃；Fillings type fat or oil composition after refrigeration is thawed at room temperature until its temperature is 10-15 DEG C；

Embodiment eight

The present embodiment eight provides a kind of food using fillings type fat or oil composition.The food the preparation method is as follows:

Production dough: based on parts by weight, 550 parts of Strong flour, 100 parts of Self- raising flour, 60 parts of granulated sugar, salt 10 are weighed Part, 5 parts of modifying agent, 20 parts of milk powder, 70 parts of shell egg, 10 parts of dry ferment, 350 parts of ice water and 300 parts of fillings type fat or oil composition, It is placed in and beats in the cylinder of face, it is first to beat 3min at a slow speed, 5min is then quickly beaten again, until turning said mixture to formation gluten Film, to obtain the dough；

Freezing flour-dough: being divided into 1000g for dough, after the 10-15min that relaxes at room temperature, rolls and is depressed into rectangle, and in temperature Degree freezes 60min under conditions of being -20 DEG C；

Refrigeration grease: based on parts by weight, 250 parts of fillings type fat or oil compositions are separately taken, by the fillings type fat or oil composition 60min is refrigerated under conditions of temperature is 5 DEG C；

Solution frozen dough and grease: the dough after freezing is thawed 60min at room temperature, until the temperature of the dough is 10-15℃；Fillings type fat or oil composition after refrigeration is thawed at room temperature until its temperature is 10-15 DEG C；

Embodiment nine

The present embodiment nine provides a kind of food using fillings type fat or oil composition.The food the preparation method is as follows:

Make dough: based on parts by weight, weigh 513 parts of Strong flour, 57 parts of Self- raising flour, 57 parts of granulated sugar, 7 parts of salt, 250 parts of 3 parts of modifying agent, 17 parts of milk powder, 69 parts of shell egg, 7 parts of dry ferment, 286 parts of ice water and fillings type fat or oil composition, are placed in It beats in the cylinder of face, first beats 3min at a slow speed, then quickly beat 5min again, until turn said mixture to forming face fascia, from And obtain the dough；

Refrigeration grease: based on parts by weight, 250 parts of fillings type fat or oil compositions are separately taken, by the fillings type fat or oil composition 30min is refrigerated under conditions of temperature is 5 DEG C；

Wherein, which is that any one the fillings type grease into embodiment five of embodiment one combines Object.Above-described embodiment six to embodiment nine provides a kind of food and preparation method thereof using fillings type fat or oil composition, makes The food has the peculiar flavour of fillings type fat or oil composition, and without it is additional be added traditional fillings (such as: jam, beans, The fillingss such as fruit) there can be fillings sense.This is because when the fillings type fat or oil composition is combined to form dough with flour stirring, Flour can absorb part fillings type fat or oil composition, so that flour has the flavor of the fillings type fat or oil composition, and not Absorbed fillings type grease can remain in the tissue interlayer of dough, so that dough softness is crisp, and dough is after high temperature bakes The food produced could make the food not due to there is part fillings type fat or oil composition to remain in the tissue interlayer of the food Only there is fillings sense, also have the characteristics that shortening expands uniform, good forming effect, and oil body is full, rich in the fillings type grease Flavor specific to composition.The food concretely bakes the bakings product such as cake, toast, shredded cabbage.

In the raw material composition and proportion of the food, by the rational proportion of Strong flour and Self- raising flour, so that system The food made has good shortening and wire-drawing effect, is particularly suitable for production shredded cabbage.Meanwhile the step of making dough In, the water used facilitates the combination of water Yu Strong flour and Self- raising flour for 0~5 DEG C of water.

The food is made in the preparation method for also needing cooperation suitable in addition to suitable raw material proportioning.Such as: in production face In the step of group, the mixture beaten in the cylinder of face is first beaten at a slow speed again to quickly whipping, it is intended that beating Shi Xianrang at a slow speed The mixture beaten in the cylinder of face uniformly mix and is come, and is mutually mixed, then by quickly whipping so that dough high resilience and tough Property, there is chewiness, and be easy to turn gluten to film forming.For another example: the cooling time of dough also needs reasonable set, if cooling time mistake It is long, then it will affect the quality of dough；If cooling time is too short, it is easy to cause dough fermentation excessive.In addition, in production dough The step of in and wrap up in and be separately added into fillings type fat or oil composition in the step of oil rolls pressure, such production method may make The food shortening arrived expands uniform, good forming effect, and rich in stereovision.

Above to fillings type fat or oil composition disclosed by the embodiments of the present invention and preparation method and food and preparation method It is described in detail, used herein a specific example illustrates the principle and implementation of the invention, the above reality The explanation for applying example is merely used to help understand method and its core concept of the invention；Meanwhile for the general technology of this field Personnel, according to the thought of the present invention, there will be changes in the specific implementation manner and application range, in conclusion this theory Bright book content should not be construed as limiting the invention.

Claims

1. a kind of fillings type fat or oil composition, which is characterized in that by percentage to the quality, including consisting of:

2. fillings type fat or oil composition according to claim 1, which is characterized in that the oil phase base-material includes that palm oil is soft Rouge and at least one transesterification basic oil, by percentage to the quality, in the oily phase base-material, the palm olein is 5% ~20%, the transesterification basic oil is 80%~95%, and the transesterification basic oil is by palmitic stearin, coconut oil, palm One of oily palmitin, soybean oil or a variety of generation ester exchange reactions are made.

3. fillings type fat or oil composition according to claim 2, which is characterized in that the preparation side of the transesterification basic oil Method includes: to take one or more of palmitic stearin, coconut oil, palm olein, soybean oil, controls temperature condition and true Reciprocal of duty cycle condition is added sodium methoxide as catalyst and carries out ester exchange reaction, obtains the transesterification basic oil.

4. fillings type fat or oil composition according to claim 3, which is characterized in that in the preparation of the transesterification basic oil In method, controlling the temperature condition is 100~120 DEG C, and controlling the vacuum degree condition is≤8mbar, and the transesterification is anti- A length of 30-60min when the reaction answered.

5. according to fillings type fat or oil composition described in claim 2-4 any one, which is characterized in that the oil phase base-material packet Palm olein, the first transesterification basic oil, the second transesterification basic oil and third transesterification basic oil are included, with mass percent Meter, the first transesterification basic oil are 25%~40%, and the second transesterification basic oil is 30%~50%, the third Transesterification basic oil is 15%~20%, the palm olein is 5%~20%；

Wherein, palmitic stearin and quality percentage that the first transesterification basic oil is 60%~80% by mass percent Ester exchange reaction occurs than the coconut oil for 20%~40% to be made；The second transesterification basic oil is by mass percent Palmitic stearin that 15%~30% palm olein, mass percent are 35%~45%, mass percent be 20%~ The soybean oil that 30% coconut oil and mass percent is 10%~20% occurs ester exchange reaction and is made；The third ester is handed over Changing basic oil is that palm olein generation ester exchange reaction is made.

6. fillings type fat or oil composition according to claim 1, which is characterized in that the sweetener includes white granulated sugar and goes back The mass percent that originality syrup, the white granulated sugar and the reproducibility syrup account for the fillings type fat or oil composition respectively is 15-25%, 5-20%；The reproducibility syrup is selected from one or more of fructose syrup, glucose syrup；The condensed milk choosing From sweet condensed milk.

7. fillings type fat or oil composition according to claim 1, which is characterized in that the emulsifier includes single, double glycerol Aliphatic ester and phosphatide, the mass percent that the single, double fatty acid glyceride accounts for the fat or oil composition is 0.4-2%, The mass percent that the phosphatide accounts for the fat or oil composition is 0.5-2%, and the fillings type fat or oil composition further includes eating Essence and edible pigment.

8. a kind of preparation method of fillings type fat or oil composition as described in any one of claim 1 to 7, which is characterized in that institute Stating preparation method includes:

Preparation water phase mixed liquor: the sweetener, the condensed milk are added into the water, stirring to the sweetener, described Condensed milk dissolution, forms the water phase mixed liquor；

It prepares oily phase emulsion: the oily phase base-material is heated, and the emulsifier is added into the oily phase base-material, heating And stir evenly, obtain the oily phase emulsion；

It prepares product emulsion: the water phase mixed liquor being added into the oily phase emulsion, heating is mixed to emulsification, is obtained The product emulsion；

9. preparation method according to claim 8, which is characterized in that, will in the preparation water phase mixed liquor the step of Water heat sterilization 20-120min under the conditions of 80-90 DEG C of temperature, then the sweetener is added in the water to sterilizing, it stirs It mixes 10-30min and is cooled to 40-50 DEG C, after being again heated to 70-78 DEG C of holding 25-35min, be cooled to 60-65 DEG C.

10. preparation method according to claim 8, which is characterized in that the step of preparation oily phase emulsion is specifically, It is 60-65 DEG C that the oily phase base-material, which is heated to temperature, then, the emulsifier, and the condition for being 60-65 DEG C in temperature is added Under stir evenly.

11. preparation method according to claim 8, which is characterized in that described the step of preparing product emulsion is specifically, The water phase mixed liquor is heated to 60-65 DEG C, then, the water phase mixed liquor is added into the oily phase emulsion, Under conditions of temperature is 60-65 DEG C, carry out emulsion reaction 0.5-1 hours.

12. preparation method according to claim 8, which is characterized in that the fillings type fat or oil composition further includes eating Essence and edible pigment, the preparation of the product emulsion the step of in, be added in the water phase mixed liquor to the oily phase After emulsion, the edible essence and the edible pigment is added, by emulsion reaction, obtains the product emulsion, it will The product emulsion carries out circulation pasteurize, and the heating temperature for controlling pasteurize is 85 DEG C, and cooling temperature is 55 DEG C.

13. preparation method according to claim 8, which is characterized in that in the step of chilling is mediated, the product Emulsion carries out quenching by quenching unit, and the revolving speed of the quenching unit is 450-500rpm, and the quenching unit Heat preservation water be 55 DEG C.

14. preparation method according to claim 13, which is characterized in that the quenching unit include the first quenching unit, Second quenching unit, third quenching unit and the 4th quenching unit, the product emulsion are circuited sequentially by described first Quenching unit, second quenching unit, the third quenching unit and the 4th quenching unit, cool down while stirring, Obtain the fillings type fat or oil composition, first quenching unit, second quenching unit, the third quenching unit with And the cryogenic temperature of the 4th quenching unit is respectively -0.5~-2 DEG C, -0.5~-2 DEG C, -18~-23 DEG C, -18~-23 ℃。

15. according to the described in any item preparation methods of claim 8 to 14, which is characterized in that the oil phase base-material includes palm Oily palmitin and at least one transesterification basic oil, by percentage to the quality, in the oily phase base-material, the palm olein is 5%~20%, the transesterification basic oil is 80%~95%, and the transesterification basic oil is by palmitic stearin, coconut oil, palm fibre One of palmitic acid oil palmitin, soybean oil or a variety of generation ester exchange reactions are made.

16. preparation method according to claim 15, which is characterized in that the preparation method packet of the transesterification basic oil It includes: taking one or more of palmitic stearin, coconut oil, palm olein, soybean oil, heat, vacuumize, then, add Enter sodium methoxide as catalyst and carry out ester exchange reaction, obtains the transesterification basic oil.

17. preparation method according to claim 16, which is characterized in that the oil phase base-material includes palm olein, the One transesterification basic oil, the second transesterification basic oil and third transesterification basic oil, by percentage to the quality, first ester are handed over Changing basic oil is 25%~40%, and the second transesterification basic oil is 30%~50%, the third transesterification basic oil is 15%~20%, the palm olein is 5%~20%；

18. preparation method according to claim 8, which is characterized in that the sweetener includes white granulated sugar and reducing sugar The mass percent that slurry, the white granulated sugar and the reproducibility syrup account for the fat or oil composition respectively is 15-25%, 5- 20%；The condensed milk is selected from sweet condensed milk.

19. preparation method according to claim 7, which is characterized in that the emulsifier includes single, double fatty acid glyceride And phosphatide, the mass percent that the single, double fatty acid glyceride accounts for the fat or oil composition is 0.4-2%, the phosphatide The mass percent for accounting for the fat or oil composition is 0.5-2%.

20. a kind of food, which is characterized in that based on parts by weight, the food includes as described in claim 1-7 any one 450-600 parts of fillings type fat or oil composition, 550-650 parts of flour, 5-10 parts of dry ferment and 250-350 parts of water.

21. food according to claim 20, which is characterized in that based on parts by weight, the food further includes milk powder 15- 20 parts, 60-70 parts of egg and 1-5 parts of modifying agent.

22. the food according to claim 20 or 21, which is characterized in that in terms of weight fraction, the flour includes high muscle 500-550 parts of flour, 50-100 parts of Self- raising flour and 45-70 parts of flavoring agent, the flavoring agent include 40-60 parts of granulated sugar and salt 5-10 parts, the water that the water is 0~5 DEG C.

23. a kind of preparation method of the food as described in claim 20-22 any one, which is characterized in that the preparation side Method includes:

Make dough: by the fillings type fat or oil composition, the flour, the dry ferment, the water and the flavoring agent After mixing and at dough；

Freezing flour-dough: by the dough relaxes, freezing；

Solve frozen dough and grease: respectively by the dough after freezing, the fillings type fat or oil composition after refrigeration in room temperature Lower defrosting；

It wraps up in oil and rolls pressure: wrapping up the fillings type fat or oil composition with the dough, the fillings type fat or oil composition will be enclosed with The dough carry out after rolling pressure, freezing relaxation；

Fermentation: the dough rolled after pressing is fermented；

It bakes: the dough after fermentation being baked, the food is obtained.

24. preparation method according to claim 23, which is characterized in that the step of production dough is specifically, by institute Fillings type fat or oil composition, the flour, the dry ferment, the water and the flavoring agent is stated first to mix with First Speed Then 3min mixes 5min again with second speed, until mixing and at the dough, and and extremely the dough forms a film；

Wherein, the First Speed is slower than the second speed.

25. preparation method according to claim 23, which is characterized in that the step of freezing flour-dough is specifically, by institute State dough at room temperature relax 10-15min after, roll and be depressed into rectangle, and temperature be -20 DEG C under the conditions of freeze 20-60min； In the refrigeration grease the step of, the refrigerated storage temperature of the fillings type fat or oil composition is 5 DEG C, and the fillings type grease group The cold preservation time for closing object is 20-60min；It is specifically in the step of solution frozen dough and grease, by the dough in room temperature item Thaw 30-60min under part, until the temperature of the dough is 10-15 DEG C；By the fillings type fat or oil composition in room temperature condition Lower thaw to its temperature is 10-15 DEG C；It is described that wrap up in the step of oil rolls pressure be specifically that the fillings type fat or oil composition is placed in institute The center for stating dough, by the both sides doubling of the dough, so that the dough wraps up the fillings type fat or oil composition, it is then right The dough for wrapping up the fillings type fat or oil composition carries out rolling pressure, and will roll the dough after pressing and be placed in temperature is -20 DEG C Under conditions of freeze relaxation 30min.

26. preparation method according to claim 23, which is characterized in that further include whole before the fermentation the step of Shape step, the shaping step: being divided into three strip doughs for the dough for wrapping up in the step of oil rolls pressure described in process, and Lines is extruded on each strip dough, then three strip doughs are weaved into fried dough twist pigtail shape.

27. preparation method according to claim 23, which is characterized in that in the fermentation the step of, roll pressure for described Dough afterwards ferments under conditions of temperature is 30-35 DEG C；Described the step of baking, is specifically, using yolk to the face Group carries out smearing colouring, in excessive internal heat temperature is again then 190 DEG C to the dough after colouring, lower fire temperature is 210 DEG C of item It is baked under part.