CN109588496A - High shortening property bakes grease and preparation method thereof - Google Patents
High shortening property bakes grease and preparation method thereof Download PDFInfo
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- CN109588496A CN109588496A CN201811467696.3A CN201811467696A CN109588496A CN 109588496 A CN109588496 A CN 109588496A CN 201811467696 A CN201811467696 A CN 201811467696A CN 109588496 A CN109588496 A CN 109588496A
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- grease
- quenching unit
- oil
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- 239000004519 grease Substances 0.000 title claims abstract description 133
- 238000004904 shortening Methods 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 90
- 235000019198 oils Nutrition 0.000 claims abstract description 90
- 238000005809 transesterification reaction Methods 0.000 claims abstract description 60
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000002148 esters Chemical group 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 13
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003240 coconut oil Substances 0.000 claims abstract description 12
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 12
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- 239000005862 Whey Substances 0.000 claims abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000008939 whole milk Nutrition 0.000 claims abstract description 9
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 4
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 4
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 4
- 239000011648 beta-carotene Substances 0.000 claims abstract description 4
- 229960002747 betacarotene Drugs 0.000 claims abstract description 4
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 4
- 238000010791 quenching Methods 0.000 claims description 60
- 230000000171 quenching effect Effects 0.000 claims description 57
- 239000000839 emulsion Substances 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 6
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 3
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 3
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims 1
- 235000019482 Palm oil Nutrition 0.000 claims 1
- 239000002540 palm oil Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 abstract description 6
- 229920006395 saturated elastomer Polymers 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 description 27
- 238000000034 method Methods 0.000 description 27
- 238000012360 testing method Methods 0.000 description 20
- 239000013078 crystal Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 238000002425 crystallisation Methods 0.000 description 9
- 230000008025 crystallization Effects 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 235000014510 cooky Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 238000004898 kneading Methods 0.000 description 5
- 238000000315 cryotherapy Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000001404 mediated effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- -1 methyl glycol fatty acid ester Chemical class 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 239000008234 soft water Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000533950 Leucojum Species 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present invention relates to food technology fields more particularly to a kind of high shortening property to bake grease and preparation method thereof.It includes: basic oil 65~80%, phosphatidase 0 .5~1.0%, glycerin monostearate 0.8~1.5%, edible salt 0~3%, whole milk powder 0~3%, liquid whey 0~3%, essence 0~1%, beta carotene 0~0.1% and water 7.5~23% that the high shortening property bakes grease based on parts by weight, basic oil includes palm olein, the first transesterification grease and the second transesterification grease, and the first transesterification grease and the second transesterification grease are to carry out ester exchange reaction by one or more of palm olein, palmitic stearin, coconut oil or butter to obtain.The baking grease has many advantages, such as that high shortening property, low saturated acid, low-antiform are sour.
Description
Technical field
The present invention relates to food technology fields more particularly to high shortening property to bake grease and preparation method thereof.
Background technique
Shortening class bakes product (such as crab group, short cake, crisp point) due to it has the characteristics that crispy in taste, deliciousness are fragrant and sweet
Liked by the majority of consumers, this but also its in the consumption demand in the market of the product of baking in continual growth.
Bake grease be shortening class production important component part, but the current baking grease basic oil in China mainly with
Based on the mixture of the animal and plant fat of refining, hydrogenated vegetable oil or above-mentioned grease, which results in the presence of some problems: first
Product structure and function were more single before this, and the dedicated high shortening property lacked for shortening class selling point bakes grease.Secondly
It is to exist to threaten to health, above-mentioned base-material oil component is strong for human body since saturated fatty acid, trans-fatty acid equal size are higher
Health has certain potential hazard.Finally, under improvement bakery shortening appearance and the main path of crispy texture are at present
Trip bakery enterprise is by realizing the adjustment for baking processing conditions, and the research in relation to baking grease shortening performance itself
Seldom.
Summary of the invention
The purpose of the present invention is to provide a kind of high shortening properties to bake grease and preparation method thereof, to solve on the market without specially
High shortening property bakes grease, bakes the problems such as grease is unhealthy.
First aspect, the present invention provide a kind of high shortening property baking grease, by percentage to the quality, comprising:
The basic oil includes palm olein, the first transesterification grease and the second transesterification grease, and first ester
It exchanges grease and the second transesterification grease is by one of palm olein, palmitic stearin, coconut oil or butter
Or several ester exchange reactions that carry out obtain.
In the present invention, palm olein and palmitic stearin, coconut oil, butter etc. belong to raw material commonly used in the art
Oil can not only be used for the raw material oil ingredient of basic oil, it can also be used to the reaction raw materials oil of ester exchange reaction.In addition, water is soft water.
It is understood that the parts by weight of the basic oil described in the high shortening property baking grease include for 65~80%
Any point value in the numberical range, for example, the parts by weight of the basic oil are 65%, 68%, 70%, 72%, 75%,
78% or 80%；Wherein, it includes any point value in the numberical range that the parts by weight of the phosphatide, which are 0.5~1.0%, such as
The parts by weight of the phosphatide are 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1.0%；Wherein, the glycerol monostearate
The parts by weight of ester are any point value that 0.8~1.5% includes in the numberical range, such as the parts by weight of the monostearate
It is 0.8%, 0.9%, 1.0%, 1.2% or 1.5%；Wherein, the parts by weight of the edible salt are 0~3%, such as described edible
The parts by weight of salt are 0%, 0.5%, 1.0%, 1.5%, 2%, 2.5% or 3%；Wherein, the parts by weight of the whole milk powder are 0
~3%, such as the parts by weight of the whole milk powder are 0%, 0.5%, 1.0%, 1.5%, 2%, 2.5% or 3%；Wherein, institute
State liquid whey parts by weight be 0~3%, such as the liquid whey parts by weight be 0%, 0.5%, 1.0%, 1.5%,
2%, 2.5% or 3%；Wherein, the parts by weight of the essence be 0~1%, such as the essence parts by weight be 0%, 0.1%,
0.3%, 0.5%, 0.7%, 0.8% or 1%；Wherein, the parts by weight of the beta carotene are 0~0.1%, such as the β-
The parts by weight of carrotene are 0%, 0.1%, 0.3%, 0.5%, 0.7%, 0.8% or 1%；Wherein, the parts by weight of water are 7.5
~23% includes any point value in the numberical range, such as the parts by weight of water are 7.5%, 10%, 12%, 15%, 18%, 20%
Or 23%.
Preferably, the first transesterification grease is to carry out ester exchange reaction by palm olein to obtain, described the
Two transesterification greases are to carry out ester exchange reaction by palm olein, palmitic stearin, butter and coconut oil to obtain.
Further, in the basic oil, the mass percent of palm olein is the 12~17%, first ester-exchanged oil
The mass percent of rouge is 33~37%, the mass percent of the second transesterification grease is 45~52%, and described
In two transesterification greases, by percentage to the quality, the palm olein is 40~50%, palmitic stearin is 20~30%,
Butter are 15~25%, coconut oil is 5~15%.
It is understood that in the basic oil, the mass percent of the palm olein includes for 12~17%
Any point value in the numberical range, for example, the palm olein mass percent be 12%, 13%, 14%, 15%,
16% or 17%；The mass percent of the first transesterification grease is any point that 33~37% include in the numberical range
Value, such as the mass percent of the first transesterification grease is 33%, 34%, 35%, 36% or 37%；Second ester is handed over
The mass percent of rouge of changing oil be 45~52% includes any point value in the numberical range, such as the second transesterification grease
Mass percent be 45%, 46%, 47%, 48%, 49%, 50%, 51% or 52%.
It is understood that in the second transesterification grease, the mass percent of the palm olein is 40~
50% includes any point value in the numberical range, such as the mass percent of the palm olein is 40%, 43%, 45%
Or 50%；The mass percent of the palmitic stearin is any point value that 20~30% include in the numberical range, such as institute
The mass percent for stating palmitic stearin is 20%, 22%, 25%, 27% or 30%；The mass percent of the butter is 15
~25% include the numberical range in any point value, such as the butter mass percent be 15%, 18%, 20%,
22% or 25%；The mass percent of the coconut oil is any point value that 5~15% include in the numberical range, such as described
The mass percent of coconut oil is 5%, 8%, 10%, 12% or 15%.
Preferably, the basic oil include mass percent be 15% palm olein, mass percent be 35%
The second transesterification grease that first transesterification grease and mass percent are 50%.
Preferably, it is baked in grease in the high shortening property, the phosphatide is 0.8%, and the glycerin monostearate is
1.0%.
Second aspect, it is described the present invention provides the preparation method that a kind of high shortening property as described above bakes grease
Preparation method includes:
Preparation water phase: the edible salt, the whole milk powder, the liquid whey are added to the water, and dissolution forms institute
State water phase；
It prepares emulsion: heating the basic oil, and the phosphatide and the monostearate are added into the basic oil
Glyceride, stirring to dissolution；The water phase is added in the basic oil and carries out emulsion reaction, essence and β-carrot is added
Element obtains emulsion；
Sterilization；
Chilling: it is anxious that the product emulsion after sterilization is successively passed through into the first quenching unit, the second quenching unit, third
After cold unit, the 4th quenching unit carry out chilling, obtains the high shortening property and bake grease, wherein the first quenching unit and second
The cryogenic temperature of quenching unit is respectively -17~-19 DEG C, -17~-19 DEG C, third quenching unit and the 4th quenching unit it is cold
Freezing temperature is -20 DEG C, -20 DEG C.
Further, in the preparation water phase the step of, by water under the conditions of 85~90 DEG C of temperature heat sterilization 20-
120min is cooled to 50~60 DEG C；The edible salt, the whole milk powder, the liquid whey are added to sterilizing again
In water, stirring forms the water phase, is heated to 60~70 DEG C to dissolving.
It is understood that it includes any one in the numberical range that the temperature condition of the heat sterilization, which is 85-90 DEG C,
Point value, such as the temperature condition are 85 DEG C, 88 DEG C or 90 DEG C；The time of the heat sterilization is that 20~120min includes the number
Be worth range in any one point value, such as the heat sterilization time be 20min, 25min, 30min, 35min, 40min,
45min, 60min, 80min, 90min, 100min, 110min or 120min；Being cooled to 50~60 DEG C includes in the numberical range
Any one point value, such as be cooled to 50 DEG C, 53 DEG C, 55 DEG C, 58 DEG C or 60 DEG C.
Further, in the step of preparing emulsion, the temperature for carrying out emulsion reaction is 65~75 DEG C, emulsification times 25
~35min.
It is understood that the temperature for carrying out emulsion reaction, which is 65~75 DEG C, includes any point value in the numberical range,
Such as carrying out the temperature of emulsion reaction is 65 DEG C, 68 DEG C, 70 DEG C, 72 DEG C or 75 DEG C；Emulsification times are that 25~35min includes the number
Any point value being worth in range, such as emulsification times are 25min, 28min, 30min, 32min or 35min.Preferably, when emulsification
Between be 30min.
Further, the step of sterilization is that pasteurize is carried out to the obtained emulsion, and pasteurize adds
Hot temperature is 85 DEG C, and cooling temperature is 55 DEG C.
Further, in the chilling the step of, first quenching unit, second quenching unit, described
The revolving speed of three quenching units and the 4th quenching unit is 450~500rpm, and first quenching unit, described second
The heat preservation water of quenching unit, the third quenching unit and the 4th quenching unit is 50~60 DEG C.
It is understood that revolving speed is that 450-500rpm includes appointing in the numberical range in the chilling the step of
It anticipates a point value, such as revolving speed is 450rpm, 480rpm, 490rpm or 500rpm.Preferably, revolving speed 490rpm.
Compared with prior art, the present invention have it is following the utility model has the advantages that
Firstly, the present invention, which bakes grease, has high shortening property.The present invention passes through to raw material type and proportion in baking grease
Specific selection obtain a kind of baking grease with high shortening performance.It has been selected particular by a large amount of experiment test specific
The basic oil of proportion filters out palm olein, several transesterification greases with wider plastic range for easily forming β ' crystal form
Proportion combination is carried out, the base-material oil formula with high plasticity, low saturated acid is obtained；Then it is tested and is selected by many experiments again
Particular types and the emulsifier of content are compounded, and filter out phosphatide and glycerin monostearate as composite emulsifier, to obtain
To ideal crystalline rate and crystalline stability；The height for baking grease is realized eventually by the collective effect of basic oil and emulsifier
Shortening property.
Secondly, the present invention, which bakes grease, has low-antiform acid, low saturated acid.Portion is used due to no in basic oil of the present invention
Divide hydrogenated oil and fat, also without oily (i.e. with the grease system of full saturated fatty acid) using deep hydrogenation, but with transesterification grease
For main component, therefore finally obtained baking grease has the characteristics that low trans fatty acid, low saturated acid.
Detailed description of the invention
Fig. 1 is that the oily SFC curve graph mutually obtained of each basic oil, comparative example is measured in test case two.
Fig. 2 is the enlarged drawing of SFC curve in Fig. 1.
Fig. 3 is in test case three to the picture that fat crystals situation is shot under different time.
Fig. 4 is microstructure picture of the different oil phases under petrographic microscope in test case three.
Fig. 5 is the baking oil and fat product picture obtained under four different process of test case.
Fig. 6 is the comparison diagram after test case five makes Butterfly Cookies before baking with different baking greases.
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 grease of preparation example
Ester exchange reaction is carried out to palm olein and obtains the first transesterification grease.The first transesterification grease is at 10 DEG C
SFC be 40.96%, SFC of the first transesterification grease at 35 DEG C is 7.5%, and SFC value at 20~30 DEG C is all larger than
10%.In the present invention, SFC (Solid Fat Content) is solid fats content, is to show as solid-state at a certain temperature
Fat content.
2 second transesterification grease of preparation example
By percentage to the quality, 40~50% palm olein, 20~30% palmitic stearin, 15~25% are taken
Butter and 5~15% coconut oil carry out ester exchange reaction and obtain the second transesterification grease.The second transesterification grease is at 10 DEG C
SFC be 53.68%, SFC of the second transesterification grease at 35 DEG C is 12.4%, and SFC value at 20~30 DEG C is all larger than
10%.
Three third transesterification grease of preparation example
By percentage to the quality, 50~80% palmitic stearin, 20~50% coconut oil is taken to carry out ester exchange reaction
Obtain comparison transesterification grease.SFC of the third transesterification grease at 10 DEG C is 64.7%, and third transesterification grease is at 35 DEG C
When SFC be 16.33%, and SFC value at 20~30 DEG C is all larger than 10%.
It is understood that in the present invention, above-mentioned reaction is carried out using conventional ester-exchange technology, therefore herein not
The step of ester exchange reaction, is repeated again.
Embodiment one
The present embodiment provides a kind of high shortening properties to bake grease, and by percentage to the quality, which bakes grease packet
Include consisting of:
Wherein, basic oil includes palm olein, the first ester that mass percent is 35% that mass percent is 15%
Exchange grease, the second transesterification grease that mass percent is 50%.Phosphatide, glycerin monostearate, edible salt, whole milk
Powder, liquid whey, milk flavour, beta carotene can be soft water by commercially available acquisition, water, and glycerin monostearate is
Distill processed glycerin monostearate.
The present embodiment additionally provides the preparation method that above-mentioned high shortening property bakes grease, which includes:
It prepares water phase: according to the consumption proportion of above-mentioned formula, adding water to water phase tank, 85 DEG C of heat sterilization 60min, drop
Temperature is to 50~60 DEG C；Edible salt, whole milk powder, liquid whey are added in water phase tank again, stirring forms water to being completely dissolved
Phase is heated to 60~70 DEG C, for use；
Prepare emulsion: according to the proportion of each feedstock oil in above-mentioned basic oil, by palm olein, the first ester-exchanged oil
Rouge, the second transesterification grease are pumped into oily phase tank, are heated to 60~70 DEG C, and phosphatide and glycerol monostearate are added into basic oil
Ester maintains 60~70 DEG C, and stirring to emulsifier (i.e. phosphatide and glycerin monostearate) is completely dissolved；By water phase and dissolved with cream
The basic oil of agent is added in emulsifying kettle, and it is 65~75 DEG C that heating, which keeps emulsifying temperature, and milk flavour and β-carrot is added
Element carries out emulsion reaction 30min, obtains emulsion；
Sterilization: pasteurize is carried out to obtained emulsion, the heating temperature of pasteurize is 85 DEG C, cooling temperature 55
℃；
Chilling: make the emulsion after sterilizing successively the first quenching unit through over-quenching step, the second quenching unit, third
After quenching unit, the 4th quenching unit, obtains high shortening property and bake grease, specifically: emulsion is successively through over-quenching step
After first quenching unit, the second quenching unit, third quenching unit, the 4th quenching unit, first returns to emulsifying kettle and recycled；Its
In, the first quenching unit, the second quenching unit cryotherapy with liquid nitrogen temperature be respectively set to -18 DEG C, -18 DEG C, revolving speed 490rpm；The
Three quenching units, the 4th quenching unit cryotherapy with liquid nitrogen temperature be respectively set to -20 DEG C, -20 DEG C, revolving speed 490rpm；Four urgency
The heat preservation water of cold unit is 55 DEG C.Reach balanced steady state to parameters such as the freezing of four quenching units, revolving speed and heat preservation water,
Make first quenching unit, second quenching unit, third quenching unit, fourth chilling list of the emulsion successively through over-quenching step again
It after member, is filled into filling machine, obtains high shortening property and bake grease.
Embodiment two
The present embodiment provides a kind of high shortening properties to bake grease, and by percentage to the quality, which bakes grease packet
Include consisting of:
Wherein, basic oil includes palm olein, the first ester that mass percent is 36% that mass percent is 12%
Exchange grease, the second transesterification grease that mass percent is 52%.
The difference that high shortening property provided in this embodiment bakes the preparation method and one preparation method of embodiment of grease only exists
In: in chilling step, the cryotherapy with liquid nitrogen temperature of the first quenching unit and the second quenching unit is respectively set to -17 DEG C, -17 DEG C.
Embodiment three
The present embodiment provides a kind of high shortening properties to bake grease, and by percentage to the quality, which bakes grease packet
Include consisting of:
Wherein, basic oil includes palm olein, the first ester that mass percent is 37% that mass percent is 17%
Exchange grease, the second transesterification grease that mass percent is 46%.
The area of the preparation method of the preparation method and embodiment one for the fillings type fat or oil composition that the present embodiment three provides
Be not only that: in chilling step, the cryotherapy with liquid nitrogen temperature of the first quenching unit and the second quenching unit be respectively set to -19 DEG C, -
19℃。
Example IV
The present embodiment is only that in high shortening property baking grease that the content of each component is different from the difference of embodiment three, with matter
Percentages are measured, it includes consisting of that the high shortening property of the present embodiment, which bakes grease:
Test case one is tested about the plasticity of basic oil type
Since the property of basic oil has great influence for the performance for baking finished grease, the present invention is to basic oil
In the SFC of each feedstock oil tested, specifically: weighing 3g palm olein, the first transesterification grease, the second transesterification respectively
Grease, third transesterification grease melt 30min under the conditions of 60 DEG C and eliminate crystallization memory, be first put in 0 DEG C of condition in nuclear magnetic tube
Lower water-bath 15min, then 26.7 DEG C of water-bath 30min are put in, finally it is put in 0 DEG C of water-bath 15min.After sample treatment is good, measure respectively
SFC value at 10 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C obtains the SFC data such as the following table 1.
Table 1: the SFC data of each feedstock oil in basic oil
By upper table it is found that three kinds of transesterification greases are during from lower temperature (10 DEG C) to higher temperature (35 DEG C),
SFC value changes greatly, that is to say, that these three transesterification greases have wider plastic range, using with this wider modeling
Property range grease be combined with the palm olein for being easily formed β ' crystal form, can make basic oil have good plasticity,
And then make to bake grease with good plasticity and shortening property.
In addition, above-mentioned three kinds of transesterification greases are at 20~30 DEG C, SFC value is all larger than 10%, and this feature helps to make
Final baking grease has preferable operability, is not easy to melt when dough rolls pressure, and it is most of by dough to be unlikely to grease
It absorbs, cause not embody one layer of oily stereovision of a level.
Compared with commercially available plasticity, good, shortening property bakes well grease (using hydrogenated oil and fat as basic oil), the present invention is using modeling
Property main component of the very wide transesterification grease of range as basic oil, can have the same of high shortening property guaranteeing basic oil
When, guarantee that the content of trans-fatty acid in grease is lower, to solve hydrogenated oil and fat because healthy hidden danger caused by trans-fatty acid is asked
Topic.
Test case two is tested about the plasticity of base-material oil formula
Basic oil is the principal element for influencing to bake grease plasticity, shortening property and swollen hair property.Using wide plastic range
Transesterification grease on the basis of, invention further contemplates the formula rate of feedstock oil each in basic oil, so as to bake oil
Rouge obtains optimal shortening performance.
Firstly, being mixed according to the proportion (by percentage to the quality) of each feedstock oil in table 2, five kinds of different materials are obtained
The basic oil of oil proportion, is respectively designated as SY-1, SY-2, SY-3, SY-4, SY-5.
Table 2: the proportion of each feedstock oil in basic oil
Secondly, take a commercially available shortening property good but basic oil be hydrogenated oil and fat baking grease as a comparison case, survey respectively
Determine SFC value.Specifically: according to the conventional determining method of SFC value, to the basic oil of SY-1 to SY-5 measure respectively 10 DEG C, 20 DEG C,
SFC value at 25 DEG C, 30 DEG C, 35 DEG C；It takes comparative example to bake grease to be demulsified, filtered, oily phase is obtained, further according to SFC value
Conventional determining method measures the comparative example oil mutually SFC value at 10 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C respectively, obtains such as following table
Data shown in 3 and SFC curve graph as shown in Figure 1 and Figure 2.
The SFC data of table 3:SY-1 to SY-5 and comparative example oil phase
According to the SFC variation tendency of oil phase each in the data of table 3 and Fig. 1, Fig. 2 it is known that by palm olein, first
After transesterification grease, the second transesterification grease are compounded according to a certain percentage, the base-material of wider plastic range can be obtained
Oil.The SFC curve of the SFC curve of SY-1 to SY-5 and comparative example oil phase is compared to the SFC as can be seen that SY-2, SY-4
Curve and the SFC curve co-insides of comparative example oil phase are preferable, and the SFC curve of SY-1, SY-3 are closer to, and also oily with comparative example
The SFC curve of phase is closer to.Therefore, above-mentioned SY-1 to SY-4 belongs to comparatively ideal basic oil proportion.
But in addition to SFC curve, the crystallization property of basic oil is also to influence an important factor for finished product bakes grease performance, therefore
This test case is also tested the crystallization property of above-mentioned SY-1 to SY-5 and comparative example, is specifically tied under room temperature
Crystalline substance observation test, as a result, it has been found that the crystalline state of SY-2 at normal temperature is closer to comparative example, followed by SY-3, and contain the
The SY-1 and SY-4 of three transesterification greases then then have certain difference with the crystallization rate of comparative example.Therefore comprehensively consider SFC song
Line characteristic and crystallization property, the present invention finally use the first transesterification grease, the second transesterification grease and palm olein
Compounding is used as basic oil.
Compared with the good baking grease of commercially available shortening property, the present invention chooses transesterification grease and palm olein replaces part
Hydrogenated oil and fat or deep hydrogenation oil prepare the basic oil of wide plastic range and low saturated acid, low trans fatty acid, and then obtain phase
Answer the baking grease of property.
Test case three is tested about the crystallization property of emulsifier
In addition to the selection of basic oil, the selection of emulsifier is also vital, this is because emulsifier directly affects most
Fat crystals state is baked eventually, and then influences properties of product.For this purpose, present inventor is just true after carrying out many experiments test
Fixed emulsifier and formula of the invention.
Now enumerate partial test content:
(1) crystalline rate is tested
It is the 15%, first transesterification grease according to palm olein is the 35%, second ester firstly, by percentage to the quality
The proportion that exchange grease is 50% prepares high shortening property and bakes grease basic oil；Base-material oil quality in grease is baked with high shortening property
Percentage accounts for 75%, and emulsifier mass percent accounts for different ratios and carries out combine experiment, to obtain preferably emulsifiers formula.
Specifically choose four kinds of emulsifiers compounded, comprising: Distilled glycerin monostearate, phosphatide, methyl glycol fatty acid ester, gather it is sweet
Fatty acid oil and single diglycerine fatty acid ester mixture, are respectively designated as emulsifier -1 after compounding to emulsifier -5, specific to compound
Ratio is as shown in table 4 below:
Table 4: the compound proportion of emulsifier
Secondly, the emulsifier of compounding is added in basic oil according to the ratio of above-mentioned different emulsifiers, 65 DEG C of magnetic force are stirred
30min is mixed, to be emulsified dose is completely dissolved in basic oil, after being put into the stable 10min of 65 DEG C of baking ovens, places and stands knot at room temperature
Crystalline substance is observed crystalline condition, and is photographed to record in 0~150min every 30min, as shown in figure 3, analyzing crystalline rate at room temperature.
From figure 3, it can be seen that the crystalline rate of emulsifier -1 and emulsifier -5 is very fast, and the crystallization of other three emulsifiers
Rate is more relatively slow.
(2) crystal habit is tested
The microcosmic crystal habit of basic oil is influenced using polarization microscope analysis composite emulsifier.It takes respectively 80
The oily phase (use emulsifier -1) and oil phase (emulsifier -5) that crystallization is eliminated in DEG C fusing are on glass slide, then covered, make
It is uniform that sample is depressed into stopper.Crystal is observed at room temperature with the SMART-POL type petrographic microscope of connection Canon digital camera
Microstructure, and picture is shot, as shown in figure 4, microscope magnification is 400 times.
It in Fig. 4, is arrived by appearance crystal morphologic observation: the tiny snowflake crystal of the microcosmic lower presentation of emulsifier -1, knot
It is brilliant fine and smooth, and crystal network is stablized；- 5 crystal network of emulsifier is larger, and crystal grain is larger, and grease is easy hard crisp.Therefore, though
The crystalline rate of right emulsifier -1 and emulsifier -5 is all larger, but comprehensively considers crystalline stability, microcosmic crystal habit, cream
The compound scheme of agent -1 is optimum emulsification agent scheme, therefore the present invention finally has chosen and promotees good single hard of crystallization, crystalline stability
Glycerol and phosphatide are as emulsifier, and the optimum proportioning of the two selects to be that glycerin monostearate is for 1.0%, phosphatide
0.8% (by percentage to the quality).
Influence test of the test case four about technological parameter in preparation method to properties of product
In baking Grease preparation method, chilling, which mediates link, has great influence for final properties of product, therefore
The process conditions that the application mediates link to chilling have carried out many experiments exploration, finally just obtain the work of preparation method of the present invention
Skill condition.
Now enumerate the research test content that chilling is mediated processing technology in part.
It mediates in link, including four quenching units and two kneading elements, explains for convenience of description, to above-mentioned in chilling
Unit name is as follows: the first quenching unit is A1, and the second quenching unit is A2, and third quenching unit is A3, the 4th quenching unit
For A4, the first kneading elements are B1, and the second kneading elements are B2, the manufacturing process in link are mediated to chilling, process conditions are pressed
According to such as the following table 5 condition set after, preparation bake grease:
Table 5: chilling is mediated fabrication process condition and is probed into
Baking grease obtained after maturation 3 days, is saved at 18 DEG C at 5 DEG C.The baking grease under different process is taken, at room temperature
Oil product character is observed, bakes the form of grease as shown in figure 5, the property for baking grease is as shown in table 6 below:
Table 6: the baking grease property under different process is probed into
After above-mentioned test, it is concluded that
For technique -1: baking grease is softer, and Q and resistance to pinching property are general, relatively glutinous hand, when rolling pressure together with dough, oil
Rouge is easy to be absorbed by dough, to influence the swollen hair and shortening property of shortening class product.
For technique -2: product is softer compared with technique -1, can not form, packaging.
For technique -3: removing the first kneading elements B1, the second kneading elements B2, reduce stirring in product processing
It mixes, promotes product hardness.Product characteristics are obviously improved, and ductility, Q, resistance to pinching property are preferable, dry and comfortable, resistance to pinch.
For technique -4: reducing the freezing intensity of the first quenching unit A1, the second quenching unit A2, processing machine does work not
Foot, causes product firmly crisp, ductility is general, easy fracture, and grease, which entrains into, when preparing shortening class product is not resistant to three layers in dough
Formula fold three times.
Based on above-mentioned analysis, the condition of the application final choice technique -3 is as Optimal technique process.
Five shortening performance test of test case
Butterfly Cookies are made using the baking grease that technique -1, technique -3, technique -4 are prepared, are seen by Butterfly Cookies appearance
It examines and sensory test, to test the shortening performance for baking grease, as a result as shown in Figure 6.As seen from Figure 6, using technique -3
More evenly, level is clearly more demarcated for Butterfly Cookies shortening made by the baking grease being prepared.Judgement is judged through 3 points, technique -3
Butterfly Cookies are obviously more crisp than other two kinds of Butterfly Cookies mouthfeels.
It bakes grease to high shortening property disclosed by the embodiments of the present invention above to be described in detail, tool used herein
Principle and implementation of the present invention are described for body example, the above embodiments are only used to help understand this hair
Bright method and its core concept；At the same time, for those skilled in the art, according to the thought of the present invention, specific real
Apply in mode and application range that there will be changes, in conclusion the content of the present specification should not be construed as to limit of the invention
System.
Claims (10)
1. a kind of high shortening property bakes grease, which is characterized in that by percentage to the quality, comprising:
The basic oil includes palm olein, the first transesterification grease and the second transesterification grease, and first transesterification
Grease and the second transesterification grease are by one of palm olein, palmitic stearin, coconut oil or butter or several
Kind carries out what ester exchange reaction obtained.
2. high shortening property according to claim 1 bakes grease, which is characterized in that the first transesterification grease is to pass through
Palm olein carries out ester exchange reaction and obtains, the second transesterification grease be by palm olein, palmitic stearin,
Butter and coconut oil carry out what ester exchange reaction obtained, and in the second transesterification grease, by percentage to the quality, described
Palm olein is 40~50%, palmitic stearin is 20~30%, butter are 15~25%, coconut oil is 5~15%.
3. high shortening property according to claim 1 or 2 bakes grease, which is characterized in that in the basic oil, palm oil
The mass percent of palmitin be the mass percent of the 12~17%, first transesterification grease be 33~37%, second ester hand over
Change oil rouge mass percent be 45~52%.
4. high shortening property according to claim 3 bakes grease, which is characterized in that the basic oil includes mass percent
Palm olein, the first transesterification grease that mass percent is 35% and mass percent for 15% are the second of 50%
Transesterification grease.
5. high shortening property according to claim 1 bakes grease, which is characterized in that bake grease in the high shortening property
In, the phosphatide is 0.8%, and the glycerin monostearate is 1.0%.
6. the preparation method that a kind of high shortening property according to any one of claims 1 to 5 bakes grease, which is characterized in that
The preparation method includes:
Preparation water phase: the edible salt, the whole milk powder, the liquid whey are added to the water, and dissolution forms the water
Phase；
It prepares emulsion: heating the basic oil, and the phosphatide and the glycerol monostearate are added into the basic oil
Ester, stirring to dissolution；The water phase is added in the basic oil and carries out emulsion reaction, essence and beta carotene is added,
Obtain emulsion；
Sterilization；
Chilling: the product emulsion after sterilization is successively passed through into the first quenching unit, the second quenching unit, third chilling list
After member, the 4th quenching unit carry out chilling, obtains the high shortening property and bake grease, wherein the first quenching unit and the second chilling
The cryogenic temperature of unit is respectively -17~-19 DEG C, -17~-19 DEG C, the freezing temperature of third quenching unit and the 4th quenching unit
Degree is -20 DEG C, -20 DEG C.
7. preparation method according to claim 6, which is characterized in that in the preparation water phase the step of, by water 85
Heat sterilization 20-120min under the conditions of~90 DEG C of temperature, is cooled to 50~60 DEG C；Again by the edible salt, the whole milk
Powder, the liquid whey are added in the water to sterilizing, and stirring forms the water phase, be heated to 60~70 DEG C to dissolving.
8. preparation method according to claim 6, which is characterized in that in the step of preparing emulsion, carry out emulsion reaction
Temperature be 65~75 DEG C, emulsification times be 25~35min.
9. according to the described in any item preparation methods of claim 6 to 8, which is characterized in that the step of sterilization is to obtaining
The emulsion carry out pasteurize, the heating temperature of pasteurize is 85 DEG C, and cooling temperature is 55 DEG C.
10. according to the described in any item preparation methods of claim 6 to 8, which is characterized in that in the chilling the step of, institute
The revolving speed for stating the first quenching unit, second quenching unit, the third quenching unit and the 4th quenching unit is
450~500rpm, and first quenching unit, second quenching unit, the third quenching unit and the described 4th are suddenly
The heat preservation water of cold unit is 50~60 DEG C；The cryogenic temperature of first quenching unit and second quenching unit difference
It is -18 DEG C, -18 DEG C.
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