CN109619213A - Baking grease with natural cream flavor and preparation method thereof, bakery - Google Patents
Baking grease with natural cream flavor and preparation method thereof, bakery Download PDFInfo
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- CN109619213A CN109619213A CN201910002176.3A CN201910002176A CN109619213A CN 109619213 A CN109619213 A CN 109619213A CN 201910002176 A CN201910002176 A CN 201910002176A CN 109619213 A CN109619213 A CN 109619213A
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- oil
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- 239000006071 cream Substances 0.000 title claims abstract description 87
- 239000004519 grease Substances 0.000 title claims abstract description 87
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 83
- 235000019634 flavors Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 39
- 235000019198 oils Nutrition 0.000 claims abstract description 37
- 102000004190 Enzymes Human genes 0.000 claims abstract description 33
- 108090000790 Enzymes Proteins 0.000 claims abstract description 33
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
- 238000012545 processing Methods 0.000 claims abstract description 21
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 19
- 239000002540 palm oil Substances 0.000 claims abstract description 19
- 238000006243 chemical reaction Methods 0.000 claims abstract description 17
- 239000003240 coconut oil Substances 0.000 claims abstract description 9
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 9
- 125000004185 ester group Chemical group 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000003086 colorant Substances 0.000 claims abstract 2
- 238000005057 refrigeration Methods 0.000 claims description 61
- 238000003756 stirring Methods 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013365 dairy product Nutrition 0.000 claims description 20
- 238000004945 emulsification Methods 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 108090001060 Lipase Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001976 enzyme digestion Methods 0.000 claims description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 238000004049 embossing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 14
- 238000002474 experimental method Methods 0.000 description 13
- 238000012360 testing method Methods 0.000 description 12
- 235000014510 cooky Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 235000013310 margarine Nutrition 0.000 description 8
- 239000003264 margarine Substances 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 4
- 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 description 4
- 235000013734 beta-carotene Nutrition 0.000 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 description 4
- 239000011648 beta-carotene Substances 0.000 description 4
- 229960002747 betacarotene Drugs 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 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 description 4
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical group CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000008236 heating water Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 238000003556 assay Methods 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000004631 alopecia areata Diseases 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000002195 synergetic effect Effects 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- 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
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to bake grease processing technology field more particularly to a kind of baking grease with natural cream flavor and preparation method thereof, bakery.The baking grease includes palmitin palm oil 5~20%, esterised oil 50~70%, natural cream 10~30%, list by percentage to the quality, diglycerine fatty acid ester 0.05~5%, methyl glycol fatty acid ester 0.5~3%, enzyme agent 0.2~0.3%, the first essence 0~0.5% and colorant 0~0.5%, wherein, the esterised oil is obtained by palmitin palm oil and coconut oil progress ester exchange reaction.Baking grease of the invention has natural cream flavor, and the pure flavor is soft, is not pungent, and taste is not easy to lose, has good fragrance retention.Importantly, being different from poor, the not easy to operate disadvantage of natural cream stability, baking grease of the invention can more have both good baking operability, it is made to can be widely applied to the baking of bakery production while with natural cream flavor.
Description
Technical field
The present invention relates to bake grease processing technology field more particularly to a kind of baking grease with natural cream flavor
And preparation method thereof, bakery.
Background technique
Natural cream possesses pure natural butterfat flavor, after natural cream is added when making bakery, can play
It renders palatable, the effect of flavouring.But since there is natural cream expensive, supply in short supply, unstable quality, not easy to operate etc. to lack
Point, stock trick art staff development margarine replace natural cream.Margarine has quality stabilization, raw material energy conservation, economy
Efficiently, the advantages such as superior operational, therefore have been supplied in and bake and bank up with earth many years on grease.
But margarine is there is also certain disadvantage, essence input by most of margarine have flavor difference compared with
Greatly, irritation is dense, can not be resistant to the disadvantages of high temperature, cause the flavor of bakery not enough it is natural it is pure, be pungent unnatural, taste
It is easy to lose.Since the flavor characteristics of margarine directly affect the flavor that bakery is finally presented, how people can solve
It is poor to make cream-style, it is difficult to which this problem compared with natural cream flavor becomes particularly significant.Moreover, people is being promoted
While making cream-style, how to guarantee that the processing characteristics of margarine are even more particularly important, this is because margarine
Processing characteristics directly affect the production of baking product and form and mouthfeel after baking, these indexs are to directly affect consumer's food
With the index for baking product appetite.
Summary of the invention
The purpose of the present invention is to provide a kind of baking grease with natural cream flavor and preparation method thereof, bake food
Product, the problems such as to solve poor natural cream stability, not easy to operate and margarine weak flavor, non-refractory.
First aspect, the present invention provide a kind of baking grease with natural cream flavor, by percentage to the quality, packet
Include following components:
Wherein, the esterised oil is obtained by palmitin palm oil and coconut oil progress ester exchange reaction.
It is understood that in the baking grease with natural cream flavor, the palmitin palm oil accounts for 5~
20% include the mass percent within the scope of any point value, such as the palmitin palm oil be 5%, 8%, 10%, 13%,
15% or 20%；It includes any point value within the scope of the mass percent, such as the esterification that the esterised oil, which accounts for 50~70%,
Oil accounts for 50%, 52%, 55%, 60%, 63%, 65% or 70%；It includes the quality percentage that the natural cream, which accounts for 10~30%,
Than any point value in range, for example, the natural cream account for 10%, 12%, 15%, 18%, 20%, 22%, 25% or
30%；The list, it includes any point value within the scope of the mass percent, such as institute that diglycerine fatty acid ester, which accounts for 0.05~5%,
List is stated, diglycerine fatty acid ester accounts for 0.05%, 0.08%, 0.1%, 0.2%, 0.5%, 1%, 2% or 5%；The propylene glycol
It includes any point value within the scope of the mass percent that aliphatic ester, which accounts for 0.5~3%, such as the methyl glycol fatty acid ester accounts for
0.5%, 0.8%, 1%, 1.5%, 2%, 2.5% or 3%；It includes the mass percent range that the enzyme agent, which accounts for 0.2~0.3%,
Interior any point value, such as the enzyme agent account for 0.2%, 0.22%, 0.25,0.28% or 0.3%.
Further, the palmitin palm oil and mass percent that the esterised oil is 60~80% by mass percent be
20~40% coconut oil carries out ester exchange reaction and obtains.
It is understood that it includes the mass percent range that palmitin palm oil, which accounts for 60~80%, in the esterised oil
Interior any point value, such as palmitin palm oil account for 60%, 65%, 70%, 75% or 80%；It includes being somebody's turn to do that coconut oil, which accounts for 20~40%,
Any point value within the scope of mass percent, such as the coconut oil account for 20%, 25%, 30%, 35% or 40%.
Further, by percentage to the quality, the enzyme agent includes following components:
The second aspect, the present invention provide a kind of preparation method of above-mentioned baking grease with natural cream flavor, packet
Include following steps:
Prepare oily phase: according to the mass percent allotment palmitin palm oil of each component in the baking grease, esterised oil and
After natural cream, single, double fatty acid glyceride and methyl glycol fatty acid ester are added, dissolves the oily phase after being emulsified；
Emulsification: the oil after the emulsification is mutually mixed with the enzyme agent, first essence, the beta carotene
Emulsification, obtains the first product with natural cream flavor；
Processing: freeze cutting is carried out to the first product, obtains the baking grease with natural cream flavor.
Further, it in the step of preparation oil phase, is dissolved at 50~80 DEG C.
Further, in the preparation method, by percentage to the quality, the enzyme agent includes following components:
The preparation method further includes the step of preparing the enzyme agent, prepare the enzyme agent
It prepares dairy products mixed liquor: after adding water to sterilize, milk powder, emulsifier, salt-free butter being added into water, obtains the cream
Product mixed liquor；
It prepares ferment mixed liquor: protease and lipase being dissolved in the water to obtain the ferment mixing
Liquid；
Enzymatic hydrolysis: the dairy products mixed liquor and the ferment mixed liquor are mixed and carry out enzyme digestion reaction, reaches reaction end
When vitamin E and the second essence is added, obtain the enzyme agent.
Further, described the step of preparing dairy products mixed liquor are as follows:
60~90 DEG C are heated water to keep sterilizing for 0.1~1 hour；
Milk powder is added into the water after sterilizing, is cooled to 40~50 DEG C, 5~30 points of high-speed stirred under 2000~2800rpm
Clock；Emulsifier is added, is warming up to 50~80 DEG C, is stirred at low speed under 1200~1800rpm 5~30 minutes；Add salt-free milk
Oil stirs at low speed 10~90 minutes under 1200~1800rpm, obtains the dairy products mixed liquor.
Preferably, described the step of preparing dairy products mixed liquor are as follows:
60~90 DEG C are heated water to keep sterilizing for 0.1~1 hour；
Milk powder is added into the water after sterilizing, is cooled to 40~50 DEG C, high-speed stirred 15 minutes under 2500~2800rpm；
Emulsifier is added, is warming up to 50~80 DEG C, is stirred at low speed under 1300~1500rpm 15 minutes；Add salt-free butter, 1300
It is stirred at low speed under~1500rpm 10~90 minutes, obtains the dairy products mixed liquor.
Further, the step of processing include: so that the first product is successively passed through refrigeration unit, mix slowly unit and
Quick agitating unit, wherein the cryogenic temperature of refrigeration unit is -15~-20 DEG C, the revolving speed of the refrigeration unit is 200~
300rpm, the revolving speed for mixing slowly unit are 200~300rpm, the revolving speed of the quick agitating unit is 900~
1000rpm。
Further, the refrigeration unit includes the first refrigeration unit, the second refrigeration unit, third refrigeration unit and the 4th
Refrigeration unit, the unit that mixes slowly includes the first agitating unit, the second agitating unit, third agitating unit and the 4th stirring
The step of unit, the processing include: make the first product successively pass through first refrigeration unit, second refrigeration unit,
After the third refrigeration unit and the 4th refrigeration unit, then successively by first agitating unit, second stirring
Unit, the third agitating unit, the 4th agitating unit and the quick agitating unit.
Further, the preparation method further includes filling the first product after the quick agitating unit.
In terms of third, the present invention also provides a kind of bakeries with natural cream flavor, based on parts by weight, institute
Stating bakery includes following components:
Wherein, the baking grease is the above-mentioned baking grease with natural cream flavor.
4th aspect, the present invention also provides a kind of production method of above-mentioned bakery with natural cream flavor,
The following steps are included:
Weigh the baking grease, the Self- raising flour, the Icing Sugar, the egg, the food respectively in parts by weight
Salt；
The baking grease is dismissed to featheriness；
The Icing Sugar, the salt are added into the baking grease after dismissing, stirs；
Water and the egg, stirring are added by several times；
The Self- raising flour is added, stirs into dough；
Roll embossing molding after pressing the dough；
It bakes to obtain the bakery.
Further, in the production method of the bakery with natural cream flavor, baking times be 10~
15 minutes.
Compared with prior art, the present invention have it is following the utility model has the advantages that
Baking grease of the invention has natural cream flavor, and the pure flavor is soft, is not pungent, and taste is not fugitive
It loses, there is good fragrance retention.Importantly, it is different from poor, the not easy to operate disadvantage of natural cream stability, it is of the invention
Good baking operability can more be had both, can be widely applied to it while with natural cream flavor by baking grease
The baking of bakery makes.
Firstly, the present invention in the formulation selection of basic oil, has chosen the grease of particular types and performance, thus enhancing
While natural cream flavor, the fusing point of grease and operability is enable to guarantee under normal temperature condition throughout the year as stirring oil
When, the involvement dough that grease can be intact, it is unlikely because winter temperature is lower cause grease it is really up to the mark, also it is unlikely because summer temperature compared with
It is high and cause grease too soft.Wherein, palmitin palm oil is grease of the fusing point less than 24 DEG C, and coconut oil has solid fat under low temperature
Fat content is high, under high-temperature solid fats content height oil property, after the two is esterified jointly again with palmitin palm oil knot
It closes, has obtained the grease with good stirring operation performance；The addition of natural cream can enhance natural cream flavor, therefore this
The basic oil of invention passes through the allotment of palmitin palm oil, above-mentioned esterised oil and natural cream, can satisfy baking grease and both had
There is natural cream flavor, again with the demand of excellent operability.When especially natural cream uses natural anhydrous butter oil, more help
In enhancing natural cream flavor, be on the one hand due to it is aqueous in natural cream when can reduce the intensity of cream-style, on the other hand
It is to bake grease due to the present invention as W/O stable type grease, therefore high-moisture natural cream will affect emulsifying effectiveness.
Secondly, the present invention has chosen particular types and performance for baking in grease in the formulation selection of emulsified material
Material is compounded, these emulsified materials is enabled to realize good emulsifying effectiveness to above-mentioned basic oil.Wherein, propylene glycol rouge
Emulsifying activity when fat acid esters is separately as emulsifier is not strong, but when it is used cooperatively with single diglycerine fatty acid ester,
But the stable synergistic effect of emulsification can be played.Methyl glycol fatty acid ester has α-crystal form tendentiousness, and it can promote Dan Shuan
α-stable crystal form of fatty acid glyceride, so that single diglycerine fatty acid ester keeps or α-crystal form is delayed to turn to beta-crystal
It changes, makes grease that there is good stable emulsifying performance, obtain that there is the baking grease for stablizing W/O structure, and natural milk will be presented
The enzyme agent of alopecia areata taste is merged well in baking grease.
Again, the present invention is additionally added a certain proportion of enzyme agent that natural cream flavor is presented further to discharge and bake oil
The fragrance of rouge, the fusion which can be intact are played the role of enhancing fragrance in baking grease.Meanwhile the present invention bakes
The phenomenon that grease has stable W/O structure, under comfort zone is not in water-oil separating, through with after dough stirring, can
It is dissolved into dough well, and then guarantees that natural cream flavor is retained, without being lost easily because operating processing.
In addition, salt-free butter is added in enzyme agent to subtract since the enzyme agent is that natural cream flavor is presented by enzymatic hydrolysis and fermentation
A possibility that microorganism is exceeded in few enzyme agent；Furthermore through testing it is found that salt-free butter to be added in enzyme agent to the day that can make enzyme agent
It is preferable that effect is presented in right cream-style.
Finally, the present invention is also optimized the preparation method of the above-mentioned baking grease with natural cream flavor, lead to
It crosses preparation method of the invention to be conducive to obtain crystallization exquisiteness, the good baking grease of stirring property, and then is made in bakery
In the process, it is dispersed in bakery, achievees the effect that persistently in perfume conducive to the natural cream flavor for baking grease.
Detailed description of the invention
Fig. 1 is that embodiment one carries out the experiment product that flavor is tested and normal product are applied on bakery, at any time
The variation schematic diagram for the intensity that tarts up.
Fig. 2 is the baking grease that embodiment two carries out the experiment product that flavor is tested and normal product, fragrant increase with time
The variation schematic diagram of taste intensity.
To the Character Evaluation figure for baking grease when Fig. 3 is progress process conditions test of the embodiment of the present invention.
Fig. 4 is respectively with the baking grease of the embodiment of the present invention one and the normal prepared bakery of product natural cream
Character compare figure.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that the described embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based on this
Embodiment in invention, every other reality obtained by those of ordinary skill in the art without making creative efforts
Example is applied, shall fall within the protection scope of the present invention.
In the present invention, term " on ", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outside",
" in ", "vertical", "horizontal", " transverse direction ", the orientation or positional relationship of the instructions such as " longitudinal direction " be orientation based on the figure or
Positional relationship.These terms are not intended to limit indicated dress primarily to better describe the present invention and embodiment
It sets, component or component part must have particular orientation, or be constructed and operated with particular orientation.
Also, above-mentioned part term is other than it can be used to indicate that orientation or positional relationship, it is also possible to for indicating it
His meaning, such as term " on " also are likely used for indicating certain relations of dependence or connection relationship in some cases.For ability
For the those of ordinary skill of domain, the concrete meaning of these terms in the present invention can be understood as the case may be.
In addition, term " installation ", " setting ", " being equipped with ", " connection ", " connected " shall be understood in a broad sense.For example, it may be solid
Fixed connection, is detachably connected or monolithic construction；It can be mechanical connection, or electrical connection；It can be directly connected, either
It indirectly connected through an intermediary, or is connection internal between two devices, component or component parts.For this field
For those of ordinary skill, the specific meanings of the above terms in the present invention can be understood according to specific conditions.
In addition, term " first ", " second " etc. are mainly used for distinguishing different devices, component or component part (specifically
Type and construction may it is identical may also be different), be not intended to show or implies meaning showing device, component or component part
Relative importance and quantity.Unless otherwise indicated, the meaning of " multiple " is two or more.
Below with reference to attached drawing to a kind of baking grease progress with natural cream flavor provided in an embodiment of the present invention
It is described in detail.
Preparation example esterised oil
This preparation example provides a kind of esterised oil, palmitin palm oil and quality of the esterised oil by mass percent for 75%
The coconut oil that percentage is 25% carries out ester exchange reaction and obtains.Wherein, ester exchange reaction uses conventional ester exchange process,
Details are not described herein.
Embodiment one
The present embodiment provides a kind of baking greases with natural cream flavor, by percentage to the quality, the baking oil
Rouge includes following components:
Wherein, by percentage to the quality, the enzyme agent includes following components:
It is above-mentioned with natural cream flavor baking grease preparation method the following steps are included:
Prepare oily phase: according to the mass percent allotment palmitin palm oil of each component in above-mentioned baking grease, esterised oil and
After natural anhydrous butter oil, single, double fatty acid glyceride and methyl glycol fatty acid ester are added, is dissolved, is obtained at 50~80 DEG C
Oily phase after to emulsification；
It prepares dairy products mixed liquor: heating water to 60~90 DEG C and keep sterilizing for 0.1~1 hour；To after sterilizing
Milk powder is added in water, is cooled to 40~50 DEG C, high-speed stirred 15 minutes under 2500~2800rpm；Emulsifier is added, is warming up to
It 50~80 DEG C, stirs at low speed 15 minutes under 1300~1500rpm；Salt-free butter is added, is stirred at low speed under 1300~1500rpm
60 minutes, obtain the dairy products mixed liquor；Wherein, emulsifier is selected from stearoyl lactate/calcium, diacetyl tartarate list glycerol
One of ester, sucrose fatty ester, distillation monoglyceride are a variety of；
It prepares ferment mixed liquor: protease and lipase being dissolved in the water to obtain the ferment mixing
Liquid；
Enzymatic hydrolysis: the dairy products mixed liquor and the ferment mixed liquor are mixed and carry out enzyme digestion reaction, reaches reaction end
When vitamin E and the second essence is added, obtain the enzyme agent；
Emulsification: the oil after the emulsification is mutually subjected to mixing and emulsifying with the enzyme agent, the first essence, beta carotene, is obtained
To the first product with natural cream flavor；
Processing: to the first product carry out freeze cutting, so that the first product is successively passed through refrigeration unit, mix slowly unit and
Quick agitating unit, specifically, refrigeration unit include the first refrigeration unit, the second refrigeration unit, third refrigeration unit and the 4th
Refrigeration unit, mixing slowly unit includes that the first agitating unit, the second agitating unit, third agitating unit and the 4th stirring are single
The step of member, processing, is specifically: first product being made successively to pass through the first refrigeration unit of cryogenic temperature -18~-20 DEG C, cryogenic temperature
It is -17 for -18~-20 DEG C of the second refrigeration units, the third refrigeration unit that cryogenic temperature is -17~-19 DEG C and cryogenic temperature
After~-19 DEG C of the 4th refrigeration unit, then successively pass through the first agitating unit, the second agitating unit, third agitating unit, the 4th
Agitating unit and quick agitating unit, wherein the revolving speed of all refrigeration units is 200~300rpm, mixes slowly turning for unit
Speed is 200~300rpm, and the revolving speed of quick agitating unit is 900~1000rpm；
Filling: first product is filled after the quick agitating unit, obtains the baking with natural cream flavor
Food.
Flavor test
Flavor test is carried out using three-point assay method.Specifically be to provide three samples, had using the present embodiment respectively
The cookies of baking grease (experiment product) and natural cream (two normal product) production of natural cream flavor, assessment officer
It need to determine to pick out the sample different from other two flavors, test result is as follows shown in table:
Through upper table it is found that in 17 assessment officers, it is believed that the flavor of experiment product cookies is different from other flavors
Number is only 3 people.It is tested using bi-distribution, when significant horizontal α is 0.05 (confidence interval >=95%), is selected in 17 people
Correct option number at least needs 9 people out, could illustrate there is significant difference between experiment product and normal product.It is tied by above-mentioned test
Fruit is it is found that there is embodiment one the baking grease of natural cream flavor and the flavor of natural cream to have no significant difference.
As shown in Figure 1 for experiment product and normal product as the time tarts up the variation schematic diagram of intensity, wherein with regard to fragrance
From the point of view of release strength, preceding taste, middle taste, the rear taste of normal product (using natural cream) are moderate, and experiment product (is baked using embodiment one
Grease) preceding taste and middle taste is stronger, rear taste persistence is moderate；From the point of view of odor type, the cream odor type of the two has no significant sex differernce.
Embodiment two
The present embodiment provides a kind of baking greases with natural cream flavor, by percentage to the quality, including with the following group
Point:
Wherein, by percentage to the quality, the enzyme agent includes following components:
It is above-mentioned with natural cream flavor baking grease preparation method the following steps are included:
Prepare oily phase: according to the mass percent allotment palmitin palm oil of each component in above-mentioned baking grease, esterised oil and
After natural anhydrous butter oil, single, double fatty acid glyceride and methyl glycol fatty acid ester are added, is dissolved, is obtained at 50~80 DEG C
Oily phase after to emulsification；
It prepares the dairy products mixed liquor of enzyme agent: according to the mass percent of each component in enzyme agent, heating water to 60~90
It DEG C keeps sterilizing for 0.1~1 hour；Milk powder is added into the water after sterilizing, is cooled to 40~50 DEG C, 2000~2800rpm
Lower high-speed stirred 5~30 minutes；Emulsifier is added, 50~80 DEG C is warming up to, stirs at low speed 5~30 under 1200~1800rpm
Minute；Salt-free butter is added, is stirred at low speed under 1200~1800rpm 10~90 minutes, the dairy products mixed liquor is obtained；Its
In, emulsifier is in stearoyl lactate/calcium, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride
It is one or more；
It prepares ferment mixed liquor: protease and lipase being dissolved in the water to obtain the ferment mixing
Liquid；
Enzymatic hydrolysis: the dairy products mixed liquor and the ferment mixed liquor are mixed and carry out enzyme digestion reaction, reaches reaction end
When vitamin E and the second essence is added, obtain the enzyme agent；
Emulsification: the oil after the emulsification is mutually subjected to mixing and emulsifying with the enzyme agent, the first essence, beta carotene, is obtained
To the first product with natural cream flavor；
Processing: to the first product carry out freeze cutting, so that the first product is successively passed through refrigeration unit, mix slowly unit and
Quick agitating unit, specifically, refrigeration unit include the first refrigeration unit, the second refrigeration unit, third refrigeration unit and the 4th
Refrigeration unit, mixing slowly unit includes that the first agitating unit, the second agitating unit, third agitating unit and the 4th stirring are single
The step of member, processing, is specifically: first product being made successively to pass through the first refrigeration unit of cryogenic temperature -18~-20 DEG C, cryogenic temperature
It is -16 for -18~-20 DEG C of the second refrigeration units, the third refrigeration unit that cryogenic temperature is -17~-19 DEG C and cryogenic temperature
After~-18 DEG C of the 4th refrigeration unit, then successively pass through the first agitating unit, the second agitating unit, third agitating unit, the 4th
Agitating unit and quick agitating unit, wherein the revolving speed of all refrigeration units is 200~300rpm, mixes slowly turning for unit
Speed is 200~300rpm, and the revolving speed of quick agitating unit is 900~1000rpm；
Filling: first product is filled after the quick agitating unit, obtains the baking with natural cream flavor
Food.
Flavor test
Flavor test is carried out using three-point assay method.Specifically it is to provide three samples, is that the present embodiment has naturally respectively
The baking grease (experiment product) and natural cream (two normal product) of cream-style, assessment officer need to determine to pick out and other
The different sample of two flavors, test result is as follows shown in table:
Through upper table it is found that in 15 assessment officers, it is believed that the flavor that experiment product bakes grease is different from other flavors
Number is 5 people.It is tested using bi-distribution, when significant horizontal α is 0.05 (confidence interval >=95%), is selected in 15 people
Correct option number at least needs 8 people, could illustrate there is significant difference between experiment product and normal product.Pass through above-mentioned test result
It is found that there is embodiment two the baking grease of natural cream flavor and the flavor of natural cream to have no significant difference.Specific flavor
Evaluation result is as shown in the table:
Experiment product and normal product are illustrated in figure 2 as the time tarts up the variation schematic diagram of intensity, the variation of the two
Trend is close.
Embodiment three
The present embodiment provides a kind of baking greases with natural cream flavor, by percentage to the quality, including with the following group
Point:
Wherein, by percentage to the quality, the enzyme agent includes following components:
It is above-mentioned with natural cream flavor baking grease preparation method the following steps are included:
Prepare oily phase: according to the mass percent allotment palmitin palm oil of each component in above-mentioned baking grease, esterised oil and
After natural anhydrous butter oil, single, double fatty acid glyceride and methyl glycol fatty acid ester are added, is dissolved, is obtained at 50~80 DEG C
Oily phase after to emulsification；
It prepares dairy products mixed liquor: heating water to 60~90 DEG C and keep sterilizing for 0.1~1 hour；To after sterilizing
Milk powder is added in water, is cooled to 40~50 DEG C, high-speed stirred 15 minutes under 2500~2800rpm；Emulsifier is added, is warming up to
It 50~80 DEG C, stirs at low speed 15 minutes under 1300~1500rpm；Salt-free butter is added, is stirred at low speed under 1300~1500rpm
60 minutes, obtain the dairy products mixed liquor；Wherein, emulsifier is selected from stearoyl lactate/calcium, diacetyl tartarate list glycerol
One of ester, sucrose fatty ester, distillation monoglyceride are a variety of；
It prepares ferment mixed liquor: protease and lipase being dissolved in the water to obtain the ferment mixing
Liquid；
Enzymatic hydrolysis: the dairy products mixed liquor and the ferment mixed liquor are mixed and carry out enzyme digestion reaction, reaches reaction end
When vitamin E and the second essence is added, obtain the enzyme agent；
Emulsification: the oil after the emulsification is mutually subjected to mixing and emulsifying with the enzyme agent, the first essence, beta carotene, is obtained
To the first product with natural cream flavor；
Processing: to the first product carry out freeze cutting, so that the first product is successively passed through refrigeration unit, mix slowly unit and
Quick agitating unit, specifically, refrigeration unit include the first refrigeration unit, the second refrigeration unit, third refrigeration unit and the 4th
Refrigeration unit, mixing slowly unit includes that the first agitating unit, the second agitating unit, third agitating unit and the 4th stirring are single
The step of member, processing, is specifically: first product being made successively to pass through the first refrigeration unit of cryogenic temperature -18~-20 DEG C, cryogenic temperature
It is -14 for -18~-20 DEG C of the second refrigeration units, the third refrigeration unit that cryogenic temperature is -15~-16 DEG C and cryogenic temperature
After~-15 DEG C of the 4th refrigeration unit, then successively pass through the first agitating unit, the second agitating unit, third agitating unit, the 4th
Agitating unit and quick agitating unit, wherein the revolving speed of all refrigeration units is 200~300rpm, mixes slowly turning for unit
Speed is 200~300rpm, and the revolving speed of quick agitating unit is 900~1000rpm；
Filling: first product is filled after the quick agitating unit, obtains the baking with natural cream flavor
Food.
Process conditions test
A large amount of tests have also been carried out to the process conditions of procedure of processing in the present invention, to obtain preferably process conditions, have been had
There is stable, fine and smooth crystalline texture conducive to grease is baked.Four kinds of different process conditions are used specifically in procedure of processing,
To explore the optimal process condition for baking grease:
Wherein, A1To A4Respectively the first refrigeration unit, the second refrigeration unit, third refrigeration unit, the 4th refrigeration unit；
B1To B4Respectively the first agitating unit, the second agitating unit, third agitating unit, the 4th agitating unit；C is high-speed stirred list
Member.
Character Evaluation is carried out to the baking grease that is prepared using above-mentioned four kinds of process conditions, as a result as shown in figure 3, its
In: (1) Q standards of grading be 1-5 point, and Q scoring is higher, indicates that Q is higher；(2) glossiness standards of grading are 1-5 points, light
Damp degree scoring is higher, indicates that glossiness is higher；(3) resistance to pinching property standards of grading are 1-5 points, and resistance to pinching property scoring is higher, indicate resistance to and pinch
Property is higher；(4) hard crisp situation standards of grading are 1-5 points, and hard crisp situation scoring is higher, indicate that hard crisp situation is higher.
As above-mentioned evaluation it is found that product characteristics made from 4 processing technologys of experiment are best, it is suitable as in stirring oil,
There can be good dough amalgamation, so that baking grease is merged more preferably, faster with dough, reduce the operating time, shape
It at more evenly thinner gluten film, and can make finally obtained bakery that there is preferable swollen hair, there is chewy texture.
In the present invention, experiment is optimized by the processing link condition to above-mentioned baking Grease preparation method, it can
Crystallization including grease in process sufficiently, completely, and crystallizes exquisiteness, to guarantee the operability of baking grease.
Application examples
The application examples for baking grease with natural cream flavor that the present invention also provides a kind of, specifically utilizes embodiment one
The prepared cookies of baking grease with natural cream flavor, in terms of weight fraction, the cookies include with
Lower component:
The production method of above-mentioned cookies the following steps are included:
Weigh the baking grease, the Self- raising flour, the Icing Sugar, the egg, the food respectively in parts by weight
Salt；
The baking grease is dismissed to featheriness；
The Icing Sugar, the salt is added into the baking grease after dismissing, stirs at low speed；
Water and egg, stirring are added by several times；
The Self- raising flour is added, stirs at low speed into dough；
Roll embossing molding after pressing the dough；
It bakes 10~15 minutes and obtains cookies.
The present invention also provides a comparative example, the difference of the comparative example and above application examples is only that: the baking of comparative example
Grease uses natural cream.As shown in figure 4, left side be using comparative example cookies made from natural cream, right side be using
The embodiment of the present invention one bakes application examples cookies made from grease, by comparing, the cookies appearance of application examples and comparative example
Without significant sex differernce, and the two gives out strong natural cream flavor.Thus it can also further prove, obtained by the present invention
Baking grease have can be with the very high flavor of natural cream proximity.
Baking grease of the invention is with natural cream flavor and good process operation characteristic.The baking grease has
Stable W/O structure is not at a suitable temperature water-oil separating phenomenon, and by that can incorporate with after dough stirring
Into dough, to guarantee that natural cream flavor well is retained, rear taste fragrance retention stronger with preceding taste and middle taste is lasting
Feature.
Above to a kind of baking grease with natural cream flavor disclosed by the embodiments of the present invention and preparation method thereof, dry
Roasting food is described in detail, and used herein a specific example illustrates the principle and implementation of the invention,
The above description of the embodiment is only used to help understand the method for the present invention and its core ideas；Meanwhile for the one of this field
As technical staff, according to the thought of the present invention, there will be changes in the specific implementation manner and application range, to sum up institute
It states, the contents of this specification are not to be construed as limiting the invention.
Claims (11)
1. a kind of baking grease with natural cream flavor, which is characterized in that by percentage to the quality, including following components:
Wherein, the esterised oil is obtained by palmitin palm oil and coconut oil progress ester exchange reaction.
2. the baking grease according to claim 1 with natural cream flavor, which is characterized in that the esterised oil passes through
The coconut oil that the palmitin palm oil and mass percent that mass percent is 60~80% are 20~40% carries out ester exchange reaction
It obtains.
3. the baking grease according to claim 1 or 2 with natural cream flavor, which is characterized in that with quality percentage
Than meter, the enzyme agent includes following components:
4. a kind of preparation method of the baking grease as described in any one of claims 1 to 3 with natural cream flavor, special
Sign is that the preparation method comprises the following steps:
Prepare oily phase: according to the mass percent allotment palmitin palm oil of each component in the baking grease, esterised oil and natural
After cream, single, double fatty acid glyceride and methyl glycol fatty acid ester are added, dissolves the oily phase after being emulsified；
Emulsification: the oil after the emulsification is mutually subjected to mixing and emulsifying with the enzyme agent, first essence, the colorant, is obtained
To the first product with natural cream flavor；
Processing: freeze cutting is carried out to the first product, obtains the baking grease with natural cream flavor.
5. the preparation method according to claim 4, which is characterized in that in the step of the preparation oily phase, at 50~80 DEG C
It is dissolved.
6. preparation method according to claim 4 or 5, which is characterized in that by percentage to the quality, the enzyme agent include with
Lower component:
The preparation method further includes the step of preparing the enzyme agent, prepare the enzyme agent
It prepares dairy products mixed liquor: after adding water to sterilize, milk powder, emulsifier, salt-free butter being added into water, obtains the dairy products
Mixed liquor；
It prepares ferment mixed liquor: protease and lipase being dissolved in the water to obtain the ferment mixed liquor；
Enzymatic hydrolysis: the dairy products mixed liquor and the ferment mixed liquor are mixed and carry out enzyme digestion reaction, is added when reaching reaction end
Enter vitamin E and the second essence, obtains the enzyme agent.
7. preparation method according to claim 6, which is characterized in that described the step of preparing dairy products mixed liquor are as follows:
60~90 DEG C are heated water to keep sterilizing for 0.1~1 hour；
Milk powder is added into the water after sterilizing, is cooled to 40~50 DEG C, high-speed stirred 5~30 minutes under 2000~2800rpm；Again
Emulsifier is added, is warming up to 50~80 DEG C, is stirred at low speed under 1200~1800rpm 5~30 minutes；Salt-free butter is added,
It is stirred at low speed under 1200~1800rpm 10~90 minutes, obtains the dairy products mixed liquor.
8. the preparation method according to claim 4, which is characterized in that the step of processing include: make the first product according to
Secondary to pass through refrigeration unit, mix slowly unit and quick agitating unit, wherein the cryogenic temperature of refrigeration unit is -15~-20 DEG C,
The revolving speed of the refrigeration unit is 200~300rpm, and the revolving speed for mixing slowly unit is 200~300rpm, described quick
The revolving speed of agitating unit is 900~1000rpm.
9. preparation method according to claim 8, which is characterized in that the refrigeration unit includes the first refrigeration unit, the
Two refrigeration units, third refrigeration unit and the 4th refrigeration unit, the unit that mixes slowly are stirred including the first agitating unit, second
Mix unit, third agitating unit and the 4th agitating unit, the step of processing includes: that the first product is made successively to pass through described
After one refrigeration unit, second refrigeration unit, the third refrigeration unit and the 4th refrigeration unit, then successively pass through institute
It states the first agitating unit, second agitating unit, the third agitating unit, the 4th agitating unit and described quickly stirs
Mix unit.
10. a kind of bakery with natural cream flavor, which is characterized in that based on parts by weight, the bakery packet
Include following components:
Wherein, the baking grease is the baking grease as described in any one of claims 1 to 3 with natural cream flavor.
11. a kind of production method of the bakery with natural cream flavor as claimed in claim 10, which is characterized in that
The following steps are included:
Weigh the baking grease, the Self- raising flour, the Icing Sugar, the egg, the salt respectively in parts by weight；
The baking grease is dismissed to featheriness；
The Icing Sugar, the salt are added into the baking grease after dismissing, stirs；
Water and the egg, stirring are added by several times；
The Self- raising flour is added, stirs into dough；
Roll embossing molding after pressing the dough；
It bakes to obtain the bakery.
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| CN201910002176.3A CN109619213A (en) | 2019-01-02 | 2019-01-02 | Baking grease with natural cream flavor and preparation method thereof, bakery |
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| CN201910002176.3A CN109619213A (en) | 2019-01-02 | 2019-01-02 | Baking grease with natural cream flavor and preparation method thereof, bakery |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102697015A (en) * | 2012-06-06 | 2012-10-03 | 广州南侨油脂有限公司 | Milky flavor reinforcing agent preparation method |
| JP2016021874A (en) * | 2014-07-16 | 2016-02-08 | 株式会社Adeka | Plastic water-in-oil type emulsion |
| CN106689420A (en) * | 2017-03-28 | 2017-05-24 | 广州南侨食品有限公司 | High-ductility baking grease applicable to automatic equipment and processing method of high-ductility baking grease |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | A kind of animals and plants mixing butter cream and preparation method thereof |
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2019
- 2019-01-02 CN CN201910002176.3A patent/CN109619213A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697015A (en) * | 2012-06-06 | 2012-10-03 | 广州南侨油脂有限公司 | Milky flavor reinforcing agent preparation method |
| JP2016021874A (en) * | 2014-07-16 | 2016-02-08 | 株式会社Adeka | Plastic water-in-oil type emulsion |
| CN106689420A (en) * | 2017-03-28 | 2017-05-24 | 广州南侨食品有限公司 | High-ductility baking grease applicable to automatic equipment and processing method of high-ductility baking grease |
| CN107197949A (en) * | 2017-07-04 | 2017-09-26 | 浙江工业大学 | A kind of animals and plants mixing butter cream and preparation method thereof |
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Application publication date: 20190416 |