CN109924266A - Yoghourt fat or oil composition and preparation method thereof - Google Patents
Yoghourt fat or oil composition and preparation method thereof Download PDFInfo
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- CN109924266A CN109924266A CN201711362888.3A CN201711362888A CN109924266A CN 109924266 A CN109924266 A CN 109924266A CN 201711362888 A CN201711362888 A CN 201711362888A CN 109924266 A CN109924266 A CN 109924266A
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Abstract
The present invention provides a kind of fat or oil composition, in terms of the gross mass of fat or oil composition, contains in the fat or oil composition: 12%-25% sour milk powder, 20-30% grease, 0.1%-0.5% colloid, 0.1%-2% emulsifier, 38%-54% water.The fat or oil composition has strong yoghourt-flavored, and elasticity, texture are good after the food as made from the fat or oil composition such as cake soft taste, texture exquisiteness, defrosting.
Description
Technical field
The present invention relates to bake grease field more particularly to Yoghourt fat or oil composition and preparation method thereof.
Background technique
For centuries, grease is important always the ingredient of baked product.In bakery, grease assigns product
Flavor improves products'texture.With the development of food industry and the progress of oil prodution industry, grease is in food using increasingly wider
General, the pursuit of flavor and quality is also continuously improved in people.Have the oil and fat product of special flavor mostly with addition both at home and abroad at present
Essence provides, and composite natral raw material will become important one of developing direction.
The food of Yoghourt and yoghourt-flavored is constantly subjected to consumer and likes.Yoghurt flavours are main to apply based on water solubility
In fields such as beverages, flavor is easy to lose after baking, bakes the ineffective of grease for preparing Yoghourt taste.Sour milk powder is logical
Cross screening and domestication after streptococcus lactis and lactobacillus combined inoculation it is fermented in whipping cream, spray drying and it is manufactured.Such as
Liu Huaying points out that sour milk powder is able to maintain vigor, nutritional ingredient and the wind of former leavening in article " research report of sour milk powder "
Taste.Therefore sour milk powder has a wide range of applications, but there is no precedent in baking grease.
Patent US 2011/0151057 (Yogurt Topping), which is disclosed, a kind of can be used for cake comprising Yoghourt component
Or the decoration material of other desserts, the decoration material can dismiss and have smooth texture and ductility.The component of the decoration material
Including 8-40% grease, 10-20% sweetener, 10-25% syrup solid, 0.3-1% emulsifier, 0.3-1% stabilizer, 40-
60% water and other ingredients such as 0.1-1% albumen, pigment, essence that can choose etc..It is prepared using two-step process, first
Prepare Yoghourt and lotion respectively, is stirred under low temperature (3 DEG C -15 DEG C) later.However whipping liftout lotion is required to contain in the patent
Low-protein is free of protein to avoid protein curd, and egg is as one of cake main component, material protein
Content is up to 13%, and protein content is higher than 1% in cake, which is unsuitable for making cake.And because temperature can shadow in patent
It rings and beats liftout lotion crystal habit, to generate adverse effect to performance, therefore its temperature is not higher than 15 DEG C.And cake system
Make usually to need high temperature baking etc., influences its lotion crystal habit.
Patent CN102325461 (emulsion oil-in-water containing lactic fermentation lotion) is even if disclose a kind of reduction cream system
The usage amount of product also can have the emulsion oil-in-water of adequately newborn flavor and alcohol savoury, especially foaming characteristic oil-in-water type cream
Liquid.It includes specific lactic fermentation lotions.Fat content in the emulsion oil-in-water is 15-50wt%, defatted milk solid
0.5-3.5wt%.The patent is for making foaming characteristic oil-in-water emulsion, and lotion of the present invention is for making cake, sandwich, fillings
Deng.And the emulsion oil-in-water of the patent is poor for making elasticity and texture after cake thaws.
Summary of the invention
In order to solve disadvantages described above, the present inventor has obtained a kind of oil of yoghourt-flavored by a large amount of research
Oil/fat composition, the fat or oil composition have strong yoghourt-flavored, and such as cake mouthfeel of the food as made from the fat or oil composition
Elasticity, texture are good after soft, texture exquisiteness, defrosting.
The first aspect of the present invention provides a kind of fat or oil composition, in terms of the gross mass of fat or oil composition, the grease
Contain in composition: 12%-25% sour milk powder, 20-30% grease, 0.1%-0.5% colloid, 0.1%-2% emulsifier,
38%-54% water.
In one or more embodiments, the fat or oil composition also includes other ingredients such as 2-8% sweetener, 0-
2% albumen powder, 0-3% starch, 0.05-0.1% preservative, 0-0.3% antioxidant etc..
In one or more embodiments, the grease be fusing point lower than 34 DEG C vegetable fat or its modified grease,
One of animal fat or its modified grease, the composition of animal and plant fat or its modified grease are a variety of.
In one or more embodiments, the colloid is selected from xanthan gum, carragheen, guar gum, locust bean gum, sea
One of mosanom, konjac glucomannan, Arabic gum, pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that locust bean gum, Huang
One of virgin rubber, carrageenan, guar gum are a variety of.
In one or more embodiments, the emulsifier is selected from single, double fatty acid glyceride, phosphatide, sucrose fat
One of acid esters is a variety of.
In one or more embodiments, the preservative is potassium sorbate.
In one or more embodiments, in terms of the gross mass of the fat or oil composition, the dosage of the preservative is
0.05-0.1%.
In one or more embodiments, the sweetener is white granulated sugar, sucrose, isopropyl acetone sugar alcohol, antierythrite, wheat
One of bud sugar, glucose, fructose, lactose are a variety of.
In one or more embodiments, in terms of the gross mass of the fat or oil composition, the dosage of the sweetener is
2-8%.
In one or more embodiments, the starch is pre-gelatinized starch.
In one or more embodiments, in terms of the gross mass of the fat or oil composition, the dosage of the starch is 0-
3%.
In one or more embodiments, the albumen powder is PURE WHEY.
In one or more embodiments, the grease be fusing point lower than 34 DEG C vegetable fat or its modified grease,
One of animal fat or its modified grease, the composition of animal and plant fat or its modified grease are a variety of.
In one or more embodiments, the vegetable fat is soya-bean oil, corn oil, rapeseed oil, peanut oil, sunflower seeds
Oil, in cottonseed oil, one or more of palm oil, palm-kernel oil, coconut oil, Rice oil.
In one or more embodiments, the animal fat be one of fish oil, butter, lard, chicken and duck rouge or
It is a variety of.
In one or more embodiments, the modification includes point mentioning and/or transesterification.
In one or more embodiments, the grease is palm oil or soya-bean oil or palm oil and coconut oil blend
Transesterification grease.
In one or more embodiments, the colloid is selected from xanthan gum, carragheen, guar gum, locust bean gum, sea
One of mosanom, konjac glucomannan, Arabic gum, pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that locust bean gum, Huang
One of virgin rubber, carrageenan, guar gum be a variety of or the colloid is the mixing of locust bean gum or carragheen and locust bean gum
The mixture of object or xanthan gum and guar gum.
In one or more embodiments, the emulsifier is selected from single, double fatty acid glyceride, phosphatide, sucrose fat
One of acid esters is a variety of.
In one or more embodiments, the emulsifier be glycerin monostearate or single diglycerine fatty acid ester or
Phosphatide and single mixture of diglycerine fatty acid ester or the mixture of glycerin monostearate and phosphatide.
In one or more embodiments, in terms of the quality of the fat or oil composition, the emulsifier is 0.1% single hard
The mixture or 0.2% single diglycerine fatty of glycerol or 0.2% glycerin monostearate and 0.3% sucrose fatty ester
The mixture or 0.5% glycerin monostearate and 0.6% phosphorus of acid esters or 0.3% phosphatide and 0.5% single diglycerine fatty acid ester
The mixture of rouge.
The second aspect of the present invention provides a kind of preparation method of fat or oil composition, the described method comprises the following steps:
(1) water phase makes: dissolving by heating sour milk powder, colloid is added；
(2) oil mutually makes: grease is mixed with emulsifier；
(3) emulsification pretreatment: under 6000-12000rpm shearing condition that oil is mutually mixed with water.
In one or more embodiments, sour milk powder is added to the water under 50-60 DEG C of heating condition in the step (1)
Dissolution.
In one or more embodiments, it is heated to be heating water bath in the step (1).
In one or more embodiments, the method also includes the greases after the emulsification for obtaining the step (3)
The cooling step of composition.
In one or more embodiments, albumen powder, sweetener, preservative are also added in the step (1).
In one or more embodiments, antioxidant, starch are also added in the step (2).
The third aspect of the present invention provides a kind of elastic method after the yoghourt-flavored for promoting food and defrosting, the method
To use fat or oil composition of the present invention.
The fourth aspect of the present invention provide it is a kind of sandwich, it is described it is sandwich include fat or oil composition of the present invention, and with
Milk, whipping cream, sugar etc. are mixed to prepare.Preferably, described sandwich for Egg Tarts filling.
The fifth aspect of the present invention provides a kind of sauce, and the sauce includes fat or oil composition of the present invention, preferably
The ground sauce is spread.
The sixth aspect of the present invention provides a kind of cake cresting, and the cresting includes fat or oil composition of the present invention.
The seventh aspect of the present invention provides a kind of food, and the food is comprising fat or oil composition of the present invention or originally
The invention sauce sandwich perhaps of the present invention or the food by comprising fat or oil composition of the present invention or
Person is of the present invention sandwich or the raw material of sauce of the present invention is prepared.
In one or more embodiments, the food, it is characterised in that the food includes cake, bread, cake
It is dry.
Technical effect of the invention, fat or oil composition of the invention have strong yoghourt-flavored, and by oil of the invention
The food such as cake of oil/fat composition preparation, texture is fine and smooth, and the wet softness of mouthfeel, elasticity, texture are good after defrosting.
Specific embodiment
Fat or oil composition
A kind of fat or oil composition is contained: 12%-25% in terms of the gross mass of fat or oil composition in the fat or oil composition
Sour milk powder, 20-30% grease, 0.1%-0.5% colloid, 0.1%-2% emulsifier, 38%-54% water.
In one or more embodiments of the invention, in terms of the gross mass of fat or oil composition, the fat or oil composition
Middle Yoghourt powder content is 15-20% or 16-20% or 17-19% or 18-20%.
In one or more embodiments of the invention, in terms of the gross mass of fat or oil composition, the fat or oil composition
Middle fat content is 23-30% or 25-30% or 25-27% or 27-30%.
In one or more embodiments of the invention, the fat or oil composition also include other ingredients such as sweetener,
Albumen powder, starch, preservative, antioxidant etc..
In one or more embodiments of the invention, the preservative is potassium sorbate.
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the preservative
Dosage be 0.05-0.1%.
In one or more embodiments of the invention, the sweetener is white granulated sugar, sucrose, isopropyl acetone sugar alcohol, red
One of moss sugar alcohol, maltose, glucose, fructose, lactose are a variety of.
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the sweetener
Dosage be 2-8%.
In one or more embodiments of the invention, the starch is pre-gelatinized starch.
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the starch
Dosage is 0-3%.
In one or more embodiments of the invention, the grease is vegetable fat of the fusing point lower than 34 DEG C or it changes
One of property grease, animal fat or its modified grease, the composition of animal and plant fat or its modified grease are a variety of.
In one or more embodiments of the invention, the vegetable fat is soya-bean oil, corn oil, rapeseed oil, peanut
Oil, sunflower oil, in cottonseed oil, one or more of palm oil, palm-kernel oil, coconut oil, Rice oil.
In one or more embodiments of the invention, the animal fat is fish oil, in butter, lard, chicken and duck rouge
It is one or more.
In one or more embodiments of the invention, the modification includes point mentioning and/or transesterification.
In one or more embodiments of the invention, the grease is palm oil or soya-bean oil or palm oil and coconut oil
The transesterification grease of mixture.
In one or more embodiments of the invention, the colloid is selected from xanthan gum, carragheen, guar gum, thorn
One of locust bean gum, sodium alginate, konjac glucomannan, Arabic gum, pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that piercing
One of locust bean gum, xanthan gum, carrageenan, guar gum are a variety of or the colloid is locust bean gum or carragheen and locust bean
The mixture or xanthan gum of glue and the mixture of guar gum.
In one or more embodiments, the emulsifier is selected from single, double fatty acid glyceride, phosphatide, sucrose fat
One of acid esters is a variety of.
In one or more embodiments of the invention, the emulsifier is glycerin monostearate or single diglycerol rouge
Fat acid esters or phosphatide and single mixture of diglycerine fatty acid ester or the mixture of glycerin monostearate and phosphatide.
In one or more embodiments of the invention, in terms of the quality of the fat or oil composition, the emulsifier is
The mixture or 0.2% list of 0.1% glycerin monostearate or 0.2% glycerin monostearate and 0.3% sucrose fatty ester
The mixture or 0.5% glycerin monostearate of diglycerine fatty acid ester or 0.3% phosphatide and 0.5% single diglycerine fatty acid ester
With the mixture of 0.6% phosphatide.
The second aspect of the present invention provides a kind of preparation method of fat or oil composition, the described method comprises the following steps:
(1) water phase makes: dissolving by heating sour milk powder, colloid is added；
(2) oil mutually makes: grease is mixed with emulsifier；
(3) emulsification pretreatment: under 6000-12000rpm shearing condition that oil is mutually mixed with water.
In one or more embodiments, sour milk powder is added to the water under 50-60 DEG C of heating condition in the step (1)
Dissolution.
In one or more embodiments, it is heated to be heating water bath in the step (1).
In one or more embodiments, the method also includes the greases after the emulsification for obtaining the step (3)
The cooling step of composition.
In one or more embodiments, albumen powder, sweetener, preservative are also added in the step (1).
In one or more embodiments, antioxidant, starch are also added in the step (2).
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the preservative
Dosage be 0.05-0.1%.
In one or more embodiments of the invention, the sweetener is white granulated sugar, sucrose, isopropyl acetone sugar alcohol, red
One of moss sugar alcohol, maltose, glucose, fructose, lactose are a variety of.
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the sweetener
Dosage be 2-8%.
In one or more embodiments of the invention, the starch is pre-gelatinized starch.
In one or more embodiments of the invention, in terms of the gross mass of the fat or oil composition, the starch
Dosage is 0-3%.
In one or more embodiments of the invention, the grease is vegetable fat of the fusing point lower than 34 DEG C or it changes
One of property grease, animal fat or its modified grease, the composition of animal and plant fat or its modified grease are a variety of.
In one or more embodiments of the invention, the vegetable fat is soya-bean oil, corn oil, rapeseed oil, peanut
Oil, sunflower oil, in cottonseed oil, one or more of palm oil, palm-kernel oil, coconut oil, Rice oil.
In one or more embodiments of the invention, the animal fat is fish oil, in butter, lard, chicken and duck rouge
It is one or more.
In one or more embodiments of the invention, the modification includes point mentioning and/or transesterification.
In one or more embodiments of the invention, the grease is palm oil or soya-bean oil or palm oil and coconut oil
The transesterification grease of mixture.
In one or more embodiments of the invention, the colloid is selected from xanthan gum, carragheen, guar gum, thorn
One of locust bean gum, sodium alginate, konjac glucomannan, Arabic gum, pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that piercing
One of locust bean gum, xanthan gum, carrageenan, guar gum are a variety of or the colloid is locust bean gum or carragheen and locust bean
The mixture or xanthan gum of glue and the mixture of guar gum.
In one or more embodiments, the emulsifier is selected from single, double fatty acid glyceride, phosphatide, sucrose fat
One of acid esters is a variety of.
In one or more embodiments of the invention, the emulsifier is glycerin monostearate or single diglycerol rouge
Fat acid esters or phosphatide and single mixture of diglycerine fatty acid ester or the mixture of glycerin monostearate and phosphatide.
In one or more embodiments of the invention, in terms of the quality of the fat or oil composition, the emulsifier is
The mixture or 0.2% list of 0.1% glycerin monostearate or 0.2% glycerin monostearate and 0.3% sucrose fatty ester
The mixture or 0.5% glycerin monostearate of diglycerine fatty acid ester or 0.3% phosphatide and 0.5% single diglycerine fatty acid ester
With the mixture of 0.6% phosphatide.
The third aspect of the present invention provides a kind of elastic method after the yoghourt-flavored for promoting food and defrosting, the method
To use fat or oil composition of the present invention.
The fourth aspect of the present invention provide it is a kind of sandwich, it is described it is sandwich include fat or oil composition of the present invention, and with
Milk, whipping cream, sugar etc. are mixed to prepare.Preferably, described sandwich for Egg Tarts filling.
The fifth aspect of the present invention provides a kind of sauce, and the sauce includes fat or oil composition of the present invention, preferably
The ground sauce is spread.
The sixth aspect of the present invention provides a kind of cake cresting, and the cresting includes fat or oil composition of the present invention.
The seventh aspect of the present invention provides a kind of food, and the food is comprising fat or oil composition of the present invention or originally
The invention sauce sandwich perhaps of the present invention or the food by comprising fat or oil composition of the present invention or
Person is of the present invention sandwich or the raw material of sauce of the present invention is prepared.
In one or more embodiments, the food, it is characterised in that the food includes cake, bread, cake
It is dry.
Raw material sources
White granulated sugar, potassium sorbate are from commercially available
Sour milk powder: occasion exhibit-trader's trade Co., Ltd
Albumen powder: U.S. Hilmar
Milk powder: nest (China) Co., Ltd
Locust bean gum, xanthan gum, guar gum, single diglycerine fatty acid ester, polyglyceryl fatty acid ester, propylene glycol fatty acid
Ester: Danisco (China) Co., Ltd
Carragheen: Fu Manshi (Shanghai) commerce and trade Co., Ltd
Purified soyabean oil, palm oil, ester-exchanged oil: Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.
Pre-gelatinized starch: Tai Lai trade (Shanghai) Co., Ltd.
Sucrose fatty ester: Mitsubishi chemical Co., Ltd
Phosphatide: Goldensea Foodstuff Industries Co., Ltd.
The following is an embodiment of the present invention, is described in more detail the present invention, but effect of the invention be not limited to it is following
Embodiment.In addition, the % in example indicates weight basis.Grease allotment is carried out according to the formula of the following table 1, table 2, and passes through following side
Method evaluates the characteristic and application performance of the fat or oil composition of embodiment and comparative example.
(1) preparation and sensory evaluation of fat or oil composition
According under 2,60 DEG C of the following table 1, table water bath conditions into water be added sour milk powder stir evenly, be added corresponding white granulated sugar,
Colloid, potassium sorbate, a variety of mixture dispersing and dissolvings in sucrose fatty ester are uniform.After oil is added to corresponding emulsifier dissolution
It is uniformly spare that starch dispersion is added.It is mutually added to oily in water phase under 8000rpm shearing condition, shearing is completed cooling.
1 comparative example fat or oil composition formula of table
2 embodiment fat or oil composition formula of table
Sensory evaluation method
The fat or oil composition sample of Example 1-6 and comparative example 1-6 carries out double blind for it by 15 testing crews and comments
Valence experiment, grades according to flavor and state of the following standard to fat or oil composition:
1. grease flavor evaluation benchmark
◎: flavor is good, there is good strong yoghourt-flavored
Zero: flavor is general, there is preferable yoghourt-flavored/with rich flavor
△: flavor is not so good, and yoghourt-flavored is light
×: flavor is uncoordinated
2. grease state
◎: grease state is good, and glossiness is good
Zero: grease state is general, and glossiness is general
△: grease state is not so good, slight bleed or oil leak or slight granular sensation
×: grease state is poor, bleed or oil leak is serious or granular sensation is obvious
(2) cake recipes, production method and evaluation
Yoghourt-flavored grease in using the fat or oil composition of embodiment 1-6 and comparative example 1-6 as table 3, according to table 3
Formula and production method, be fabricated to cake respectively.
3 cake recipes of table and production method
3. cake texture
The fat or oil composition of embodiment 1-6 and comparative example 1-6 are added in the formula of cake and make cake, natural cooling
To room temperature.Cake appearance is first observed, cake is then cut, observes its internal structure；Standard is as follows:
◎: damaged without side is glued without collapsing；Closing waist is unobvious；Internal structure is fine and smooth uniformly
Zero: the micro- collapsing of shape glues side less, and micro- closing waist, internal structure is more fine and smooth uniform, without obvious gross blow hole
△: having obvious collapsing, closing waist, and there is more gross blow hole in inside, unevenly
×: collapsing, closing waist are serious
4. cake wettability
Cake production completes cooled to room temperature.Sensory evaluation person first tastes and then is touched with finger, and it is wet to compare cake
Humidity.Standard is as follows:
◎: wettability is moderate
Zero: wettability is slightly higher
△: wettability is high
×: wettability is too high
(3) quality after cake freeze-thaw
It is cooled to room temperature after the completion of cake production, moves to -20 DEG C of refrigerator freezings for 24 hours, taken out and complete solution in 25 DEG C of placement 2h
Freeze.Cake upper surface is cut off, residual altitude 3.0cm keeps cake top and bottom smooth.
A elasticity measurement: the elasticity of the cake after defrosting
Equipment: TA.XT PLus Texture instrument (SMS company, Britain) probe: P/36
Measurement method is downpressure, and pop one's head in decrease speed 1.0mm/s before measuring, and test speed 1.0mm/s pops one's head in after measurement
Opening speed 10.0mm/s, measuring distance 10mm keep 60s, induction force 20.0g, pop one's head in as P/36, every group of sample parallel determination
It 3 times, is averaged.Elasticity is the ratio of corresponding stress when stress maximum value is completed with pushing.
B texture state: the texture of observation cake after elasticity has been measured
◎: it is basic to restore script state, it collapses without obvious, without obvious slight crack；
Zero: the micro- collapsing of shape has minimal amount slight crack；
△: having obvious collapsing, and slight crack is obvious, and texture is broken
×: it collapses, is broken serious
Experimental result and evaluation are as shown in table 4 and table 5.
The fat or oil composition of 4 comparative example of table and its evaluation result of cake obtained
The fat or oil composition of 5 embodiment of table and its evaluation result of cake obtained
Cake is made using commercially available yoghourt
Commercially available yoghourt replaces yoghourt-flavored grease (comparative example 7,8) in baking product formula to make cake respectively, evaluates cake
Elasticity and texture after texture, wettability and defrosting, the results are shown in Table 6.
The evaluation result of 6 comparative example 7-8 of table and the obtained cake of embodiment 3 and 6
Comparative example 9
It is replaced that fat or oil composition is made in embodiment 2 after 10% sour milk powder with milk powder, fat or oil composition obtained has slightly
Granular sensation.Cake is made according to cake recipes, cake stomata is uneven and has compared with gross blow hole, and flavor is weaker.
Comparative example 10
Fat or oil composition is made after replacing sour milk powder and water in embodiment 3 with lactic fermentation lotion, matches according to cake
Side's production cake, cake tart flavour is compared with sharp, milk taste is weak, flavor is not pure, has miscellaneous taste.
Claims (10)
1. a kind of fat or oil composition is contained in the fat or oil composition in terms of the gross mass of fat or oil composition: 12%-25% acid
Milk powder, 20-30% grease, 0.1%-0.5% colloid, 0.1%-2% emulsifier, 38%-54% water.
2. fat or oil composition as described in claim 1, which is characterized in that the fat or oil composition also meets with next or more
A condition:
It (1) include one of other ingredients such as sweetener, albumen powder, starch, preservative, antioxidant or a variety of；
(2) grease is vegetable fat of the fusing point lower than 34 DEG C or its modified grease, animal fat or its modified grease, dynamic plant
One of composition or its modified grease of object grease are a variety of；The preferably described vegetable fat is soya-bean oil, corn oil, vegetable seed
Oil, peanut oil, sunflower oil, in cottonseed oil, one or more of palm oil, palm-kernel oil, coconut oil, Rice oil；It is described
Animal fat is one of fish oil, butter, lard, chicken and duck rouge or a variety of；The modification includes point mentioning and/or transesterification；More
Preferably, the grease is the transesterification grease of palm oil or soya-bean oil or palm oil and coconut oil blend；
(3) colloid be selected from xanthan gum, carragheen, guar gum, locust bean gum, sodium alginate, konjac glucomannan, Arabic gum,
One of pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that one in locust bean gum, xanthan gum, carrageenan, guar gum
Kind is a variety of；
(4) emulsifier is selected from single, double fatty acid glyceride, phosphatide, one of sucrose fatty ester or a variety of；
(5) in terms of the gross mass of the fat or oil composition, the dosage of the preservative is 0.05-0.1%, the preferably described anti-corrosion
Agent is potassium sorbate；
(6) sweetener is white granulated sugar, in sucrose, isopropyl acetone sugar alcohol, antierythrite, maltose, glucose, fructose, lactose
It is one or more；
(7) in terms of the gross mass of the fat or oil composition, the dosage of the sweetener is 2-8%；
(8) in terms of the gross mass of the fat or oil composition, the dosage of the starch is 0-3%, it is preferable that the starch is pre- paste
Change starch；
(9) in terms of the gross mass of the fat or oil composition, the dosage of the albumen powder is 0-2%, it is preferable that the albumen powder is
PURE WHEY；
(10) colloid be selected from xanthan gum, carragheen, guar gum, locust bean gum, sodium alginate, konjac glucomannan, Arabic gum,
One of pectin, agar, gelatin, gellan gum etc. are a variety of；It is preferred that one in locust bean gum, xanthan gum, carrageenan, guar gum
Plant the mixing of mixture or xanthan gum and guar gum that a variety of or described colloid is locust bean gum or carragheen and locust bean gum
Object；
(11) emulsifier be selected from single, double fatty acid glyceride, phosphatide, one of sucrose fatty ester or a variety of, preferably
The ground emulsifier is the mixing of glycerin monostearate or single diglycerine fatty acid ester or phosphatide and single diglycerine fatty acid ester
The mixture of object or glycerin monostearate and phosphatide；Preferably, in terms of the quality of the fat or oil composition, the emulsifier is
The mixture or 0.2% list of 0.1% glycerin monostearate or 0.2% glycerin monostearate and 0.3% sucrose fatty ester
The mixture or 0.5% glycerin monostearate of diglycerine fatty acid ester or 0.3% phosphatide and 0.5% single diglycerine fatty acid ester
With the mixture of 0.6% phosphatide.
3. a kind of preparation method of fat or oil composition, the described method comprises the following steps:
(1) water phase makes: dissolving by heating sour milk powder, colloid is added；
(2) oil mutually makes: grease is mixed with emulsifier；
(3) emulsification pretreatment: under 6000-12000rpm shearing condition that oil is mutually mixed with water.
4. preparation method as claimed in claim 3, which is characterized in that the method also meets following one or more conditions:
(a) it is heated to be heating water bath in the step (1), the preferably described temperature is 50-60 DEG C；
(b) step cooling the method also includes the fat or oil composition after emulsifying；
(c) albumen powder, sweetener, preservative are also added in the step (1)；
(d) antioxidant, starch are also added in the step (2).
5. a kind of elastic method after yoghourt-flavored for promoting food and defrosting, the method are any using claim 1-4
Fat or oil composition described in.
6. a kind of sandwich, it is described it is sandwich include the described in any item fat or oil compositions of claim 1-4, and with milk, whipping cream,
Sugar etc. is mixed to prepare.Preferably, described sandwich for Egg Tarts filling.
7. a kind of sauce, the described in any item fat or oil compositions of sauce packet 1-4 containing claim, the preferably described sauce are
Spread.
8. a kind of cake cresting, the cresting includes the described in any item fat or oil compositions of claim 1-4.
9. a kind of food, the food includes described in the described in any item fat or oil compositions of claim 1-4 or claim 5
Sauce sandwich perhaps as claimed in claim 6 or the food by including the described in any item grease groups of claim 1-4
The raw material for closing sauce sandwich or as claimed in claim 6 described in object or claim 5 is prepared.
10. food as claimed in claim 9, it is characterised in that the food includes cake, bread, biscuit.
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| CN201711362888.3A CN109924266B (en) | 2017-12-18 | 2017-12-18 | Yoghourt oil composition and preparation method thereof |
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| CN110150357A (en) * | 2019-05-15 | 2019-08-23 | 合肥七哥食品有限责任公司 | A kind of Egg Tarts processing technology |
| CN111803440A (en) * | 2019-08-29 | 2020-10-23 | 仙乐健康科技股份有限公司 | Stable gel compositions having high oil content, methods of making and uses thereof |
| CN112841253A (en) * | 2021-01-30 | 2021-05-28 | 广州市倍乐食品有限公司 | Kashida sauce and preparation method thereof |
| CN115474617A (en) * | 2021-06-16 | 2022-12-16 | 中粮营养健康研究院有限公司 | Composition, cake formula containing composition and low in fat content, application of cake formula, cake with low fat content and making method of cake |
| CN115474617B (en) * | 2021-06-16 | 2024-05-17 | 中粮营养健康研究院有限公司 | Composition, cake recipe containing same and low-fat content cake and application thereof, and cake with low-fat content and making method thereof |
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| CN109924266B (en) | 2022-12-23 |
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