CN109924270A - Flavor grease composition suitable for holotype chafing dish bottom flavorings - Google Patents
Flavor grease composition suitable for holotype chafing dish bottom flavorings Download PDFInfo
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Abstract
The present invention relates to the flavor grease compositions for being suitable for holotype chafing dish bottom flavorings.Specifically, the present invention provides a kind of butter ready-mixed oil, with the total restatement of ready-mixed oil, contain: (1) 7~18% diglyceride；(2) 2~5% monoglyceride；(3) 77~91% fire refining butter；Wherein, using the color red value of the cell 133.4mm fire refining butter measured between 3.5~5.0.There is butter ready-mixed oil of the invention the shaping speed promoted and/or resisting temperature to change performance, have the yield rate improved by the chafing dish bottom flavorings of butter ready-mixed oil preparation.
Description
Technical field
The present invention relates to the flavor grease compositions for being suitable for holotype chafing dish bottom flavorings.
Background technique
Speciality of the chafing dish as Sichuan, there is its irreplaceable status.The red oil chafing dish bottom flavorings of Sichuan-chongqing Region are complete
Major supermarket, state and the sale of electric business chafing dish bottom flavorings are all very hot, and especially butter red oil chafing dish is nearly ten years rapidly by vast
Consumer likes.Nearly 2 years red oil chafing dish bottom flavorings gradually adopt transparent blocky holotype to pack, as hand-made chafing dish bottom flavorings,
Product is seen convenient for consumer is more intuitive.In order to maintain the holotype of chafing dish bottom flavorings, often through a large amount of addition palm stearins
Product hardness is promoted, although the palm stearin (51 DEG C -53 DEG C of fusing point) of addition high-content can enhance hardness to a certain degree,
Even being to be added to the chafing dish bottom flavorings of palm stearin (ST) to be also required to accurately control cooling temperature during cooling holotype, with
Finished product dusting is avoided, is especially easier to dusting under conditions of shelf life temperature fluctuation is big.In addition, being needed to meet holotype requirement
Add more palm stearin.The rouge that the addition of palm stearin can reduce butter itself is fragrant, to reduce whole chafing dish bottom flavorings
Rouge Flavor, but the addition of ST is not still avoided that exfiltrating part liquid oil in summer chafing dish bottom flavorings or hardness is inadequate shows
As.
Diglyceride is added in food replaces oil with common edible rouge.The addition of diglyceride do not influence not only appetite but also
Can inhibit the increase of weight, thus can be used for develop have antiobesity action functional food (such as margarine, weight-reducing cake,
Weight-reducing chocolate etc.).In addition, diglyceride has inhibiting effect to the secretion of bile acid, it can be used for the prevention and treatment of diarrhea, in day
Grease can be changed to diacylglycerol in normal diet to treat diarrhea.
Summary of the invention
The present invention provides a kind of butter ready-mixed oil, with the total restatement of ready-mixed oil, contains:
(1) 7~18% diglyceride；
(2) 2~5% monoglyceride；With
(3) 77~91% fire refining butter；
Wherein, using the color red value of the cell 133.4mm fire refining butter measured between 3.5~5.0.
In one or more embodiments, the diglyceride is double stearic acid diglyceride.
In one or more embodiments, the monoglyceride is glycerin monostearate.
In one or more embodiments, with the total restatement of composition, the content of the diglyceride is 10~18%, preferably
10~15%.
In one or more embodiments, with the total restatement of composition, the content of the monoglyceride is 2~4%.
In one or more embodiments, solid rouge content >=20% of 35 DEG C of terminals of the butter ready-mixed oil.
In one or more embodiments, the solid rouge content of 35 DEG C of terminals of the butter ready-mixed oil 20~40% it
Between, preferably between 22~35%.
In one or more embodiments, the permeability quality of the butter ready-mixed oil is lower than 350g, preferably shorter than 200g,
More preferably less than 100g, more preferably less than 50g, more preferably less than 25g.
In one or more embodiments, the permeability area percentage of the butter ready-mixed oil is preferably low lower than 35%
In 30%, more preferably less than 25%, more preferably less than 15%, more preferably less than 10%, more preferably less than 5%.
The present invention also provides a kind of spicy flavored oils, butter ready-mixed oil of the invention is contained in the spicy flavored oils, or
It is prepared using one or more of butter ready-mixed oil tanning capsicum of the invention, Chinese prickly ash, rattan green pepper, the spicy seasoning
Oil is preferably chilli oil, Zanthoxylum essential oil, Tengjiao oil.
The present invention also provides a kind of red oil packet, the red oil includes butter ready-mixed oil of the invention, the red oil Bao You
It is selected as the red oil packet of instant noodles.
The present invention also provides a kind of chafing dish bottom flavorings, which contains butter ready-mixed oil of the invention or spicy seasoning
Oil, or be prepared using butter ready-mixed oil of the present invention or spicy flavored oils.
In one or more embodiments, the chafing dish bottom flavorings also contain seasoning.
In one or more embodiments, the seasoning be selected from green onion, ginger, garlic, capsicum, thick broad-bean sauce, fermented soya bean, fermented glutinour rice,
Any one or more in spice, wine and Chinese prickly ash.
In one or more embodiments, with total restatement of lubricant component in chafing dish bottom flavorings, the chafing dish bottom flavorings contain 0
~6% green onion, 0~6% ginger, 0~8% garlic, 0~18% capsicum, 0~20% thick broad-bean sauce, 0~1.2% fermented soya bean,
0~5% fermented glutinour rice, 0~6% spice, 0~4% wine and 0~6% Chinese prickly ash.
In one or more embodiments, with total restatement of lubricant component in chafing dish bottom flavorings, the chafing dish bottom flavorings contain 2
~6% green onion, 4~6% ginger, 4.5~8% garlic, 10~18% capsicum, 10~20% thick broad-bean sauce, 0.4~1.2%
Fermented soya bean, 2~5% fermented glutinour rice, 2~6% spice, 1~4% wine and 2~6% pericarpium zanthoxyli bungeani.
In one or more embodiments, the spice is selected from white button, tsaoko, zingiber kawagoii, cassia bark, spiceleaf, cloves, glycosides
Any one or more in pine, dried orange peel, Lysimachia sikokiana, illiciumverum, fennel seeds, lemon-grass, cape jasmine and the root of Dahurain angelica.
The present invention also provides the combinations of monoglyceride and diglyceride to become in the shaping speed and/or resisting temperature for improving fire refining butter
Change performance, and/or promote the application in the yield rate for refining the chafing dish bottom flavorings of butter containing fire, and there is the molding improved in preparation
The butter of refining containing fire of the butter ready-mixed oil and/or the yield rate with promotion of speed and/or the resisting temperature of enhancing variation performance
Application in chafing dish bottom flavorings.
In one or more embodiments, the diglyceride is double stearic acid diglyceride.
In one or more embodiments, the monoglyceride is glycerin monostearate.
In one or more embodiments, using the color red value of the cell 133.4mm fire refining butter measured
Between 3.5~5.0.
In one or more embodiments, in the combination of the monoglyceride and diglyceride, the weight of monoglyceride and diglyceride
Measuring part proportion is 2~5:7~18.
In one or more embodiments, in the application, in terms of 100 parts by weight, monoglyceride, diglyceride and fire
The ratio of fire refining butter in flavoring food is 2~5:7~18:77~91.
Detailed description of the invention
Solid rouge content (SFC) changes with time in fat or oil composition at Fig. 1: 35 DEG C.
The figure as the result is shown after 4h is placed under Fig. 2: 38 DEG C of baking ovens.First row is from left to right followed successively by embodiment 17,16
As a result；Second row is from left to right followed successively by the result of embodiment 11,12,13,14,15；Third row is from left to right followed successively by implementation
The result of example 18,19.
Grease and finished product chafing dish brittleness schematic diagram after the test of Fig. 3: TA Texture instrument.A) two figures are from left to right successively equal up and down
For the fat or oil composition of embodiment 20,21 and 22；B) from left to right it is followed successively by the chafing dish finished product of embodiment 20,21 and 22.
Fig. 4: the texture analysis curve of different fat or oil compositions.
Specific embodiment
It should be understood that above-mentioned each technical characteristic of the invention and having in below (eg embodiment) within the scope of the present invention
It can be combined with each other between each technical characteristic of body description, to constitute preferred technical solution.
It is a discovery of the invention that can be effectively improved for specific fire refining butter by adding suitable monoglyceride and diglyceride
The shaping speed of grease obtained composition, resisting temperature change the yield rate of performance and/or the chafing dish bottom flavorings containing the fat or oil composition.
In the present invention, the specific fire refining butter refer to be existed with the color red value (R value) measured using cell 133.4mm
Fire refining butter between 3.5~5.0.
Method well known in the art can be used and boil fire refining butter of the invention.For example, in certain embodiments, will cut
It is boiled in broken beef fat investment hot pot.The temperature of tanning can be between 200~260 DEG C.It is stirred continuously during tanning, to prevent
Only hot-spot generation is charred taste.It largely being evaporated to moisture in beef fat, liquid butter occupy the majority, when dregs of fat floating occupies the majority,
Can intermittent stirring, such as stirring 3~8min, stop 3~8min, mixing speed be 30~45rpm/min.Using Lovibond ratio
Color meter (large trough 133.4mm) real time monitoring butter color then stops immediately when the color of butter is in the range of 3.0~5.0
Heating, is filtered to remove meat slag and little particle impurity, can be obtained butter of the invention.
It should be understood that " fire refining butter " refer to the butter obtained using above-mentioned fiery smelting method herein, without decoloration and deodorization etc.
Conventional fat refines working process.
Monoglyceride and diglyceride can be added in fire refining butter of the invention, prepare butter ready-mixed oil.Suitable monoglyceride
It can be glycerin monostearate, suitable diglyceride can be double stearic acid diglyceride.In general, with the total restatement of ready-mixed oil, monoglyceride
Content be 2~5%, preferably 2~4%；The content of diglyceride is 7~18%, preferably 10~18%, more preferable 10~15%；
The content of content butter is 77~91%, preferably 78~88%, more preferable 81~88%.
In certain embodiments, butter ready-mixed oil of the invention contains:
(1) 7~18%, preferably 10~18%, more preferable 10~15% double stearic acid diglyceride；
(2) 2~5%, preferably 2~4% glycerin monostearate；With
(3) 77~91%, preferably 78~88%, more preferable 81~88% fire refining butter.
It can be thus prepared by the way that fire refining butter of the present invention and monoglyceride and diglyceride are simply mixed uniformly
The butter ready-mixed oil.
Butter ready-mixed oil of the invention can be used for boiling chilli oil, Zanthoxylum essential oil or Tengjiao oil.The chilli oil that thus boils out,
Zanthoxylum essential oil or Tengjiao oil are with rich flavor, fast in colour, and the glossiness of grease greatly promotes.
Therefore, the present invention also provides a kind of spicy flavored oils, reconciles in the spicy flavored oils containing butter of the invention
Oil, or be prepared using one or more of butter ready-mixed oil tanning capsicum of the invention, Chinese prickly ash, rattan green pepper.
The method that this field routine can be used prepares chilli oil of the invention, Zanthoxylum essential oil or Tengjiao oil.For example, by chilli
It is added in butter ready-mixed oil of the invention and boils several minutes after crushing, such as 3~15 minutes, after removing chilli disintegrating slag
Obtain chilli oil of the invention；Or Chinese prickly ash or rattan green pepper are added in butter ready-mixed oil of the invention and are boiled several minutes, such as 3~
15 minutes, after removing Chinese prickly ash, it can be obtained Zanthoxylum essential oil or Tengjiao oil of the invention.
Spicy flavored oils of the invention can be used for preparing red oil packet (the preferably red oil packets of instant noodles) or chafing dish bottom
Material.Alternatively, butter ready-mixed oil of the invention can be used directly also to prepare red oil packet (the preferably red oil packets of instant noodles) or fire
Flavoring food.
Therefore, red oil packet of the invention or chafing dish bottom flavorings contain butter ready-mixed oil of the invention or spicy flavored oils.
Red oil packet (the preferably red oil packets of instant noodles) of the invention removes butter ready-mixed oil of the invention or spicy flavored oils
Outside, also containing conventional other condiment, such as salt, monosodium glutamate etc..
One except butter ready-mixed oil of the invention or spicy flavored oils as grease contained by it of chafing dish bottom flavorings of the invention
Divide or all outer, also contains common other chafing dish bottom flavorings ingredients, including but not limited to green onion, ginger, garlic, capsicum, thick broad-bean sauce, beans
Any one or more in fermented soya beans, salted or other wise, fermented glutinour rice, spice, wine and Chinese prickly ash.For example, in certain embodiments, in chafing dish bottom flavorings
Total restatement of lubricant component, the chafing dish bottom flavorings contain 0~6% green onion, 0~6% ginger, 0~8% garlic, 0~18% it is peppery
Green pepper, 0~20% thick broad-bean sauce, 0~1.2% fermented soya bean, 0~5% fermented glutinour rice, 0~6% spice, 0~4% wine and 0~
6% Chinese prickly ash.In certain embodiments, with total restatement of lubricant component in chafing dish bottom flavorings, the chafing dish bottom flavorings contain 2~
6% green onion, 4~6% ginger, 4.5~8% garlic, 10~18% capsicum, 10~20% thick broad-bean sauce, 0.4~1.2%
Fermented soya bean, 2~5% fermented glutinour rice, 2~6% spice, 1~4% wine and 2~6% pericarpium zanthoxyli bungeani.
Spice as described herein is selected from white button, tsaoko, zingiber kawagoii, cassia bark, spiceleaf, cloves, glycosides pine, dried orange peel, Lysimachia sikokiana, eight
Any one or more in angle, fennel seeds, lemon-grass, cape jasmine and the root of Dahurain angelica.
Chafing dish bottom flavorings of the invention can be the chafing dish bottom flavorings of frying, that is, use butter ready-mixed oil or spicy tune of the invention
Taste, which stirs fry in oil, makes chafing dish bottom flavorings made of various ingredients.
The method that this field routine can be used prepares red oil packet and chafing dish bottom flavorings of the invention.Red oil packet and chafing dish bottom flavorings
In, the content of butter ready-mixed oil of the present invention or spicy flavored oils can be conventional content.
The chafing dish bottom flavorings prepared using butter ready-mixed oil of the present invention or spicy flavored oils can be obviously improved the chafing dish bottom
The yield rate of material.
As it was noted above, can be effectively improved for specific fire refining butter by adding suitable monoglyceride and diglyceride
The fire refines the shaping speed of butter and/or resisting temperature changes performance, or promotes the yield rate of the chafing dish bottom flavorings of the refining butter containing the fire.
Therefore, the present invention also provides the combinations of monoglyceride and diglyceride in shaping speed and/or the resisting temperature variation for improving fire refining butter
Application in the yield rate of the chafing dish bottom flavorings of performance, and/or the promotion butter of refining containing fire, and there is the molding speed of raising in preparation
The fire of the butter of refining containing fire of the butter ready-mixed oil and/or the yield rate with promotion of degree and/or the resisting temperature of enhancing variation performance
Application in flavoring food.Preferably, diglyceride is double stearic acid diglyceride；Monoglyceride is glycerin monostearate；Fire refining ox
The fire refining butter that oil is the color red value that is measured using cell 133.4mm between 3.5~5.0.Preferably, monoglyceride with it is sweet
In the combination of diester, the weight of monoglyceride and diglyceride is 2~5:7~18.Preferably, in the application, with 100 weights
Number meter is measured, the ratio of the fire refining butter in monoglyceride, diglyceride and chafing dish bottom flavorings is 2~5:7~18:77~91.
Herein, the shaping speed of fat or oil composition is evaluated by measurement crystalline rate.In certain embodiments, such as
The crystalline rate of lower measurement fat or oil composition: weighing a certain amount of fat or oil composition and be put into solid rouge pipe, will combine equipped with grease
The solid rouge pipe of object places 30min in 105 DEG C of baking ovens, is then put into sample in 35 DEG C of thermostat water bath, every rather
Clock takes out solid rouge pipe, wipes the moisture of solid rouge pipe surface, and it is different as test to be put into nuclear magnetic resonance solid fats content analyzer
The solid rouge content at time point.By comparing the solid rouge content of different time points, it can be determined that the molding rate of fat or oil composition.Example
Such as, as shown in embodiments herein, compared with the control, the crystalline rate of butter ready-mixed oil of the invention in first 15 minutes is bright
It is aobvious to be higher than control grease, show that butter ready-mixed oil of the invention has faster shaping speed.
In certain embodiments, solid rouge content >=20% of 35 DEG C of terminals of butter ready-mixed oil of the invention.In certain realities
The solid rouge content of 35 DEG C of terminals of butter ready-mixed oil of the invention in scheme is applied between 20~40%, preferably 22~35% it
Between.
Herein, resisting temperature variation performance can be evaluated by the permeability quality or permeability area percentage of grease.In certain realities
It applies in scheme, the following permeability quality or permeability area percentage for measuring fat or oil composition: the grease combination of 50g is respectively configured
Object pours into ice cream box, is placed in 20 DEG C of constant temperature storeroom and places 15 hours；The grease solidified in demoulding ice cream box,
And place it among weighed circular filter paper, it marks；Fat or oil composition is put into 38 DEG C of baking oven 4 hours,
It takes out, filter weight of weighing respectively after the grease on removal filter paper, and calculates permeability area.In certain embodiments, with institute
The permeability quality for the butter ready-mixed oil of the present invention that the method for stating measures is lower than 350g, preferably shorter than 200g, more preferably less than 100g, more
Preferably shorter than 50g, more preferably less than 25g.In certain embodiments, the butter ready-mixed oil of the present invention measured in this way
Permeability area percentage is lower than 35%, preferably shorter than 30%, more preferably less than 25%, more preferably less than 15%, more preferably less than
10%, more preferably less than 5%.Permeability quality is low and/or permeability area percentage is low all shows butter ready-mixed oil tool of the invention
There is the resisting temperature variation performance of promotion.
Herein, yield rate is calculated divided by raw material total amount with quality after stir-fry.In certain embodiments, of the invention
The high yield rate of chafing dish bottom flavorings is in 80%, preferably higher than 81%, more preferably higher than 82%.
In general, chafing dish bottom flavorings after the completion of producing packaging, also need vanning storage and transportation and display, it is especially non-in summer high temperature
When cold chain transportation, circulation market display paving goods, maintain the stability of holotype chafing dish bottom flavorings shape and persistence more important (because of city
The holotype chafing dish bottom flavorings to circulate in are using visual packaging material).And the fire that butter ready-mixed oil of the invention is fabricated to
Flavoring food have it is easy to form, convenient for segmentation, anti-extrusion, good resisting temperature variation effect, therefore butter reconciliation of the invention
Oil is particularly suitable for preparing holotype chafing dish bottom flavorings.For example, the present invention fire that can be completed frying by known manufacture craft
Specific shape, such as cuboid, square, cylindrical body is made in flavoring food, the holotype chafing dish bottom flavorings in packaging, storage and transportation, sold
Cheng Zhongneng maintains above-mentioned shape invariance.Therefore, in certain embodiments, chafing dish bottom flavorings of the invention are holotype chafing dish bottom flavorings.
The present invention has the advantages that 1. in the identical chafing dish bottom flavorings of SFC (Gu rouge content), diglyceride and monoglyceride at
Type speed is significantly higher than the product of addition ST, and the rouge Flavor of product is better than the combination of addition ST；2. diglyceride and monoglyceride
Addition can effectively enhance bottom material resisting temperature variation performance；3. the use of monoglyceride and diglyceride effectively promotes chafing dish bottom flavorings
Yield rate.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
Unrestricted protection scope of the present invention.All DAG (double stearic acid diglyceride) and MAG (glycerin monostearate) come in embodiment
Derived from beneficial Hai Jiali Feng Yi oil technology (Shanghai) Co., Ltd., palm stearin purchases Yu Jiali special oil (Shanghai) limited public affairs
Department.The color of butter is lovibond test meter 133.4mm institute measured value.Other methods and material, are removed employed in embodiment
It is non-to be otherwise noted, it is otherwise the method and material of this field routine.
Embodiment 1: the preparation method of butter
The beef fat for taking Shandong Linyi company to buy first is as raw material, by chopping fat investment electrothermal jacketed pan (mountain
The eastern safe and sound Machinery Co., Ltd. in Zhucheng, model DG600ATF-155-156), set lead the temperature of conduction oil in jacketed pan as
240 DEG C, heat transfer is carried out as medium using conduction oil, keeps continuous stirring during heating to prevent local temperature mistake
Heat generates and is charred taste.It largely being evaporated to moisture in beef fat, liquid butter occupy the majority, when dregs of fat floating occupies the majority, intermittently starting
Blender (opens 5min, interval 5min, mixing speed 36r/min), and clears up the dregs of fat wound on blender.Utilize Luo Wei
Friend's colorimeter (large trough 133.4mm) monitors butter color in real time, and the color to butter within the required range, then stops adding immediately
Heat, using 2 layer of 5 mesh stainless (steel) wire filtering removal meat slag, after by pocket type funnel filter removal little particle impurity (aperture 5 be micro-
Rice).
Embodiment 2-5: the flavor intensity sensory evaluation of different color butter
In each embodiment, the color of butter is lovibond test meter 133.4mm institute measured value.Wherein, embodiment 2 is red value
For 2.0 refining butter (buying is in beneficial Hai Jiali (Tai'an) oil prodution industry Co., Ltd)；Embodiment 3-5 is respectively to press implementation
The red value that 1 the method for example is prepared is respectively 3.5,5.0 and 6.5 fire refining butter.
Evaluation personnel: Feng Yi (Shanghai) biotechnology research and development centre sensory evaluation group member.
Evaluation method: butter sample is placed in 100ml uncovered beaker, after placing 30 days in 20 DEG C of storerooms, heats sample
Product, sample temperature maintains 60-80 DEG C when evaluation, from left to right successively 4 samples of smelling, full according to the flavor of each combined sample
Full scale is ranked up, and 4 to represent flavor most strong, and 1 indicates that flavor is most weak:
| Flavor intensity sequence | 4 | 3 | 2 | 1 |
It evaluation result and is analyzed as follows shown in table 1.
Table 1: fire refining butter fragrance retention sense organ evaluating meter
Experimental result carries out significance analysis by Kramer checking method, according to appraise person's number 10 and sample number 4, looks into subordinate list
5 and 6 (Zhang Shuihua etc., " food sense organ analysis and experiments ", P178 (5%), 181 (1%) pages) obtain facing under each level of signifiance
Dividing value.Such as table 2, the critical value of n=10, m=4 are as follows:
Table 2:Kramer checking method (critical value of n=10, m=4)
| 5% level of signifiance | 1% level of signifiance | |
| Upper section | 13-27 | 11-29 |
| Lower section | 15-25 | 13-27 |
By the difference between upper section sample survey, (upper section of 5% level of signifiance is minimum for the sum of ranks 12≤13 of embodiment 2
Value), the sum of ranks 28 >=27 (the upper section maximum value of 5% level of signifiance) of embodiment 3 and embodiment 4 shows between 4 groups of embodiments
There is 5% significant difference.Examine the diversity factor between group can if the sum of ranks of sample is in lower segment limit by lower section
It is divided into one group, shows indifference therebetween；If Rn is fallen in except the range of lower section, fall in except the upper limit and fall in lower limit it
It is one group that outer sample, which can separately constitute,.
In 5% significance, without significant difference between embodiment 3 and embodiment 4, flavor intensity is most strong, implements
Without significant difference between example 2 and embodiment 5, flavor intensity is most weak.Show the red value of fire refining butter within the scope of 3.5-5.0
When butter long lasting quality it is best.
Embodiment 6-10
This is it is demonstrated experimentally that the crystalline rate of the butter composition containing DAG and MAG is aobvious under the conditions of solid rouge content is similar
It writes and is higher than control group.
Fat or oil composition component used in each embodiment and content (weight percent) are as follows respectively, in each embodiment
Used fire refining butter are prepared by 1 the method for embodiment:
Embodiment 6:100% fire refines butter, red value 4.5；
Embodiment 7:7%DAG, 2%MAG, 91% fire refining butter (red value 3.5)；
Embodiment 8:40% palm stearin, 60% fire refining butter (red value 3.5)；
Embodiment 9:18%DAG, 5%MAG, 77% fire refining butter (red value 4.0)；
Embodiment 10:80% palm stearin, 20% fire refining butter (red value 5.0).
Crystalline rate experiment is carried out using the fat or oil composition of above-described embodiment, steps are as follows for specific experiment:
1) the above-mentioned fat or oil composition for weighing 4g is put into solid rouge pipe, and every kind of grease prepares 9 solid rouge pipe samples；
2) the solid rouge pipe equipped with fat or oil composition places 30min in 105 DEG C of baking ovens；
3) every group of sample is respectively put into 35 DEG C of thermostat water bath, takes out a solid rouge pipe every few minutes, wipes
The moisture for going solid rouge pipe surface, the solid rouge for being put into nuclear magnetic resonance solid fats content analyzer as test different time points contain
Amount.
Solid rouge content (SFC) changes with time as shown in Figure 1 in fat or oil composition at 35 DEG C；35 DEG C of different grease combinations
Nodeless mesh rate value is as shown in table 3.
3:35 DEG C of table different greases combine nodeless mesh rate value
| Crystalline rate formula | ||
| Embodiment 6 | Y=0.4927x-2.732 | R2=0.8126 |
| Embodiment 7 | Y=0.919x-3.336 | R2=0.9157 |
| Embodiment 8 | Y=0.8886x-4.0807 | R2=0.897 |
| Embodiment 9 | Y=3.4271x+1.3224 | R2=0.9505 |
| Embodiment 10 | Y=2.7811x-5.564 | R2=0.9119 |
As shown in Figure 1, embodiment 6 (100% fire refining butter) is 14.89 in 35 DEG C of solid rouge contents, and preceding 15min is not bright
Aobvious crystalline polamer, and known pure butter product, at normal temperature especially when temperature fluctuation is big, easily dusting influences product most
Whole molding effect.(40% palm is hard for embodiment 7 (7%DAG, 2%MAG, 91% fire refining butter, red value 3.5) and embodiment 8
Rouge, 60% fire refining butter, red value 3.5) the solid rouge contents of 35 DEG C of terminals is respectively 23.66 and 23.12, and the solid rouge of the two terminal contains
Amount is close, but the crystalline rate of embodiment 7 is significantly higher than embodiment 8 in the time of preceding 15min；Embodiment 9 (18%DAG,
5%MAG, 77% fire refining butter, red value 4.0) and 35 DEG C of embodiment 10 (80% palm stearin, 20% fire refining butter, red value 5.0)
The solid rouge content of terminal is respectively 33.84 and 33.56, and the two terminal is consolidated rouge and approached, but embodiment 9 in the time of preceding 10min
Crystalline rate (3.4271) be significantly higher than and embodiment 10 (80% palm stearin, 20% fire refining butter, red value 5.0).
As shown in Table 3, consolidate rouge content under the same conditions in terminal, the crystalline rate of embodiment 7 and embodiment 9 is significantly excellent
In embodiment 8 and embodiment 10.Therefore, the experimental results showed that, the molding containing double stearic acid diglyceride and monostearate monoglyceride
Speed is significantly higher than the product of addition palm stearin.On the basis of identical solid rouge content, it is hard that additive amount is substantially less than palm
The additive amount of rouge, DAG and MAG total addition level is 9% in embodiment 7, and the additive amount of ST is 40% in embodiment 8, so real
The additive amount of 7 moderate heat of example refining butter is applied than embodiment 8 high 31%, 9 moderate heat of embodiment refines the additive amount of butter than in embodiment 10
The additive amount of fire refining butter is high by 57%, it is known that under conditions of identical solid rouge content, the butter ready-mixed oil added with DAG and MAG
The additive amount of middle butter is significantly higher than the corresponding butter ready-mixed oil containing palm stearin, therefore the former rouge perfume (or spice) intensity is better than addition palm fibre
The butter ready-mixed oil of palmitic acid tristearin.
Embodiment 11-19: the resisting temperature changing capability of different fat or oil compositions
The component and content (weight percent) of fat or oil composition used in each embodiment are as follows respectively, each embodiment
In used fire refining butter be prepared by 1 the method for embodiment:
Embodiment 11:100% fire refines butter, red value 4.0；
Embodiment 12:7%DAG, 93% fire refining butter (red value 4.5)；
Embodiment 13:7%DAG, 2%MAG, 91% fire refining butter (red value 4.5)；
Embodiment 14:18%DAG, 5%MAG, 77% fire refining butter (red value 4.5)；
Embodiment 15:30%DAG, 70% fire refining butter (red value 4.5)；
Embodiment 16:40% palm stearin, 60% fire refining butter (red value 4.5)；
Embodiment 17:80% palm stearin, 30% fire refining butter (red value 4.5)；
Embodiment 18:7%MAG, 93% fire refining butter (red value 4.5)；
Embodiment 19:15%MAG, 85% fire refining butter (red value 4.5)；
Using above-described embodiment fat or oil composition carry out resisting temperature variation specific experiment steps are as follows:
1) the above-mentioned fat or oil composition of 50g is respectively configured, pours into the ice cream box of 100ml, is placed in 20 DEG C of constant temperature storage
It is placed 15 hours in room hiding；
2) grease solidified in ice cream box is demoulded, and places it in (filter paper diameter among weighed circular filter paper
For 18mm), mark；
3) above-mentioned 7 sections of fat or oil compositions are put into togerther in 38 DEG C of baking oven 4 hours, it is rear to take out, remove the oil on filter paper
It weighs respectively after rouge filter weight, and calculates permeability area.
Smoke point experiment is carried out using the fat or oil composition of above-described embodiment, test method refers to 17756 Appendix B of GB/T.
As a result as shown in Fig. 2 and table 4.
Permeability quality, permeability area percentage after placing 4h under 4:38 DEG C of baking oven of table
By Fig. 2 it will be evident that the additive amount of palm stearin is to height for pure butter (permeability quality 932mg)
The exudation of grease does not have significant inhibiting effect under the conditions of temperature.The permeability quality of embodiment 17 (80%ST) is 303mg, embodiment
16 (40%ST) permeability quality are 440mg.In order to meet modeling requirement, palm stearin in product in commercially available holotype chafing dish bottom flavorings
Content generally 40% or more, therefore the ginseng that this experiment is screened using the seepage discharge of 40%ST and exudation area as critical value
It examines.Embodiment 12 (7%DAG, 93% fire refining butter, red value 4.5), embodiment 13 (7%DAG, 2%MAG, 91% fire refining butter,
Red value 4.5) grease seepage discharge is respectively 479mg and 218mg when placement 4h in 38 DEG C of baking ovens, and 12 seepage discharge of embodiment is omited
Higher than the standard of embodiment 16 (40% palm stearin, 60% fire refining butter, red value 4.5) 450mg.So the additive amount of DAG is most
Few additive is 7% or more.
In addition, embodiment 12 (7%DAG, 93% fire refining butter, red value 4.5) and embodiment 18 (7%MAG, 93% fire refining
Butter, red value 4.5) additive amount it is equal, but the permeability amount (316mg) of embodiment 18 is substantially less than embodiment 12 (479mg), table
The resisting temperature variation effect of bright MAG is significantly better than DAG.In addition, embodiment 12 and implementation 13 are compared it is found that adding in 7%DAG
2% MAG can be obviously improved the resisting temperature changing capability of fat or oil composition, so the minimum additive amount of MAG is 2%.But work as MAG
Additive amount 7% when (embodiment 18) fat or oil composition smoke point be reduced to 148 DEG C, and grease when chafing dish bottom flavorings boil is general
Raw temperature arrives between 140-160 DEG C, if smoke point can seriously affect the fryings of chafing dish bottom flavorings lower than 160 DEG C, causes oil smoke is big to ask
Topic, although MAG has anti-ambient temperature changing capability more better than DAG, by embodiment 14 (SMPT:166 DEG C) and embodiment
MAG additive amount known to the smoke point data of 18 (SMPT:148 DEG C) is no more than 5%.
Embodiment 20-22: the cutting performance of different grease combination formulas compares
The component and content (weight percent) of fat or oil composition used in each embodiment are as follows respectively, each embodiment
In used fire refining butter be prepared by 1 the method for embodiment:
Embodiment 20:18%DAG, 5%MAG, 77% fire refining butter (red value 3.5)；
Embodiment 21:20%DAG, 5%MAG, 75% fire refining butter (red value 3.5)；
Embodiment 22:25%DAG, 5%MAG, 70% fire refining butter (red value 3.5).
It is as follows that product cutting performance experimental procedure is carried out using the fat or oil composition of above-described embodiment:
1) above-described embodiment recipe configuration oil sample (70g) is pressed, is poured into disposal plastic cup respectively, under 20 DEG C of normal temperature conditions
It is taken out after placing 15 hours, carries out texture analysis hardness and brittleness.
2) test condition: TA Texture instrument, model: Xtplus, probe: P6.Speed: 1mm/s, depression distance: 10mm is pushed,
Trigger force: 10.0g.
3) chafing dish bottom flavorings frying experiment test
3.1 basic material
| Material | Quality/g | Spice | Quality/g | Material | Quality/g |
| Butter | 500g | White button | 2.5g | Cloves | 2.5g |
| Thick broad-bean sauce | 100g | Tsaoko | 2.5g | Rhizoma nardostachyos | 2.5g |
| Chilli | 50g | Zingiber kawagoii | 1.5g | Dried orange peel | 2.5g |
| Chickens' extract | 15g | Cassia bark | 2.5g | Lysimachia sikokiana | 2.5g |
| Chinese prickly ash | 10-50 | Spiceleaf | 2.5g | It is octagonal | 2.5g |
3.2 frying utensils
| Electromagnetic oven | Deep mouth pan | Slice | Digital display thermometer | Strainer | Pulverizer |
3.3 operating processes:
● butter are heated to 160 DEG C, rear plus 130 DEG C of cooling plus red oil thick broad-bean sauce, fry between 100-110 DEG C to about 15-
20min。
● it is added zi ba pepper (chilli boiling water boiling 5-10min, meat grinder are twisted into young pilose antler), fries between 100-110 DEG C to about
15-20min；
● it is added spice (2h being impregnated in hot water, fennel seeds size particles degree is ground into after immersion)；
● the Chinese prickly ash that bubble rises is added, stir-fry darkens to capsicum, and Chinese prickly ash zoom is crisp；
● chickens' extract is added before off the pot.
Each chafing dish weighs 70g into disposable beaker, the brittleness and cutting of fire detecting flavoring food after 20 DEG C of placement 15h
Energy.
As a result as shown in Figures 3 and 4.Fig. 3 (A) display, under conditions of being equally added with 5%MAG, the grease of embodiment 20
Composition is normal, but with the increase of DAG content, the brittleness of product increases, and (implements when DAG additive amount increases to 20%
Example 21) the cut surface out-of-flatnesses of holotype chafing dish bottom flavorings can be made.When DAG additive amount increases to 25%, (embodiment 22) is directly resulted in
It is cut into fracture, can not normally be cut.Fig. 3 (B) display, above-mentioned 3 sections of fat or oil compositions are made into its brittleness after chafing dish finished product
It decreases, but the chafing dish finished product of embodiment 21 and embodiment 22 has clast to be squeezed when texture is popped one's head in and pushed around grease
Press out, and there is macroscopic fracture to enclose around embodiment 21, thus can inference, if grease brittleness is big, made of fire
Flavoring food can still there is a problem of it is identical, influence chafing dish holotype cutting packing.
When carrying out texture analysis, if the curve of test is zigzag, show what grease was pushed in Texture instrument probe
It is broken in the process, fluctuating shows that more greatly fracture is more obvious (visual effect is as shown in Figure 3).
Compared from the pushing velo curves of Fig. 4: curve during entire push of embodiment 20 is gentle, without apparent
Fluctuation and fluctuating illustrate to change the texture stable homogeneous that grease combines product after solidification；Embodiment 21 is formulated during the depression process
The velo curves of grease are in well-regulated fluctuation, illustrate the presented certain brittleness of the formula but are not enough to cause large area
Fracture；Embodiment 22 is formulated the velo curves of grease during the depression process in extremely irregular fluctuation, is pushing initial rank
Duan Suoxu dynamics is maximum but the later period declines to a great extent, illustrate to have resulted in when the initial stage pushes product be significantly broken so
It is low to feed back lower surging for probe during later period pushes.It is above-mentioned the results showed that under conditions of MAG maximum additive amount 5%,
The maximum additive amount of DAG is 18%.
Embodiment 23-26: the finished product chafing dish yield rate of different grease combination formulas
The component and content (weight percent) of fat or oil composition used in each embodiment are as follows respectively, each embodiment
In used fire refining butter be prepared by 1 the method for embodiment:
Embodiment 23:100% fire refines butter, red value 4.0；
Embodiment 24:40%ST, 60% fire refining butter (red value 4.0)；
Embodiment 25:10%DAG, 2%MAG, 88% fire refining butter (red value 4.0)；
Embodiment 26:18%DAG, 5%MAG, 77% fire refining butter (red value 4.0).
Product yield ratio experiment is carried out using the fat or oil composition of above-described embodiment, specific steps are as follows:
1, basic material
| Material | Quality/g | Material | Quality/g | Spice | Quality/g | Material | Quality/g |
| Butter | 500g | Onion parts | 20 | White button | 2.5g | Cloves | 2.5g |
| Thick broad-bean sauce | 100g | Ginger splices | 25 | Tsaoko | 2.5g | Rhizoma nardostachyos | 2.5g |
| Chilli | 50g | Garlic clove | 25 | Zingiber kawagoii | 1.5g | Dried orange peel | 2.5g |
| Fermented glutinour rice | 40g | Bruised ginger | 20 | Cassia bark | 2.5g | Lysimachia sikokiana | 2.5g |
| Chinese prickly ash | 30g | Garlic granule | 20 | Spiceleaf | 2.5g | It is octagonal | 2.5g |
2, operating process
(1) it weighs frying pan quality and records numerical value；
(2) butter are heated to 160 DEG C, and green onion, ginger and garlic is added and fries to removal is pulled out after golden yellow, adds red oil beans for 130 DEG C to oil cooling
Valve sauce and bruised ginger garlic granule, 100-110 DEG C of stir-fry 15-20min；
(3) zi ba pepper (chilli boiling water boiling 5-10min, meat grinder are twisted into young pilose antler) is added, 100-110 DEG C of stir-fry 15-
20min；
(4) spice is added, and (accurate weighing spice, 2 digits after being accurate to gram are impregnated 2h in hot water, are crushed after immersion
At fennel seeds size particles degree)；
(5) Chinese prickly ash (be soaked 3020min in 100g hot water) that bubble rises is added, stir-fry darkens to capsicum, Chinese prickly ash zoom
It is crisp, weighing off the pot after 5min；
(6) it is boiled in a covered pot over a slow fire under room temperature after putting for 24 hours, the gross weight of weighing " pot and chafing dish bottom flavorings ".
The results are shown in Table 5.
Table 5: finished product chafing dish bottom flavorings yield rate calculates
As shown in Table 5: the relationship that the additive amount of DAG and MAG and the yield rate of finished product are positively correlated in fat or oil composition,
The yield rate of middle embodiment 26 be 83.12% than full-beef tallow basic flavouring for chafing dish (embodiment 23) yield rate promoted 3.91%；Implement
The yield rate of example 25 is 80.96；And the yield rate of embodiment 23 and embodiment 24 is only 79% or so.
Claims (10)
1. a kind of butter ready-mixed oil, which is characterized in that with the total restatement of ready-mixed oil, contain:
(1) 7~18% diglyceride；
(2) 2~5% monoglyceride；With
(3) 77~91% fire refining butter；
Wherein, using the color red value of the cell 133.4mm fire refining butter measured between 3.5~5.0.
2. butter ready-mixed oil as described in claim 1, which is characterized in that the diglyceride is double stearic acid diglyceride；It is described
Monoglyceride is glycerin monostearate.
3. butter ready-mixed oil as claimed in claim 1 or 2, which is characterized in that
With the total restatement of composition, the content of the diglyceride is 10~18%, preferably 10~15%；
With the total restatement of composition, the content of the monoglyceride is 2~4%.
4. butter ready-mixed oil as claimed in any one of claims 1-3, which is characterized in that the butter ready-mixed oil have with
The next item down or multinomial feature:
Solid rouge content >=20% of (1) 35 DEG C of terminal, preferably between 20~40%, more preferably between 22~35%；
(2) permeability quality is lower than 350g, preferably shorter than 200g, more preferably less than 100g, more preferably less than 50g, more preferably less than
25g；With
(3) permeability area percentage is more excellent lower than 35%, preferably shorter than 30%, more preferably less than 25%, more preferably less than 15%
Choosing is lower than 10%, more preferably less than 5%.
5. a kind of spicy flavored oils, butter ready-mixed oil of any of claims 1-4 is contained in the spicy flavored oils,
Either use one of butter ready-mixed oil of any of claims 1-4 tanning capsicum, Chinese prickly ash, rattan green pepper or more
Kind is prepared；
Preferably, the spicy flavored oils are chilli oil, Zanthoxylum essential oil or Tengjiao oil.
6. a kind of red oil packet, the red oil includes butter ready-mixed oil of any of claims 1-4 or claim
Spicy flavored oils described in 5；Preferably, the red oil packet for convenience of face red oil packet.
7. a kind of chafing dish bottom flavorings, the chafing dish bottom flavorings contain butter ready-mixed oil of any of claims 1-4 or right
It is required that spicy flavored oils described in 5, or use the butter ready-mixed oil or claim 5 institute of any of claims 1-4
The spicy flavored oils stated are prepared as part or all of the lubricant component in the chafing dish bottom flavorings；Preferably, the fire
Flavoring food is holotype chafing dish bottom flavorings.
8. chafing dish bottom flavorings as claimed in claim 7, which is characterized in that the chafing dish bottom flavorings also contain seasoning；
Preferably, the seasoning appointing in green onion, ginger, garlic, capsicum, thick broad-bean sauce, fermented soya bean, fermented glutinour rice, spice, wine and Chinese prickly ash
It anticipates one or more；
Preferably, the spice is selected from white button, tsaoko, zingiber kawagoii, cassia bark, spiceleaf, cloves, glycosides pine, dried orange peel, Lysimachia sikokiana, illiciumverum, small
Any one or more in fennel, lemon-grass, cape jasmine and the root of Dahurain angelica；
Preferably, with total restatement of lubricant component in chafing dish bottom flavorings, the chafing dish bottom flavorings contain 0~6% green onion, 0~6%
Ginger, 0~8% garlic, 0~18% capsicum, 0~20% thick broad-bean sauce, 0~1.2% fermented soya bean, 0~5% fermented glutinour rice, 0~
6% spice, 0~4% wine and 0~6% Chinese prickly ash；It is highly preferred that with total restatement of lubricant component in chafing dish bottom flavorings, institute
State chafing dish bottom flavorings contain 2~6% green onion, 4~6% ginger, 4.5~8% garlic, 10~18% capsicum, 10~20% beans
Valve sauce, 0.4~1.2% fermented soya bean, 2~5% fermented glutinour rice, 2~6% spice, 1~4% wine and 2~6% pericarpium zanthoxyli bungeani.
9. the combination of monoglyceride and diglyceride is in the shaping speed and/or resisting temperature variation performance for improving fire refining butter, and/or mentions
The application in the yield rate of the chafing dish bottom flavorings of the butter of refining containing fire is risen, and there is the shaping speed improved and/or enhancing in preparation
Resisting temperature variation performance butter ready-mixed oil and/or yield rate with promotion the butter of refining containing fire chafing dish bottom flavorings in answering
With；
Preferably, the diglyceride is double stearic acid diglyceride；
Preferably, the monoglyceride is glycerin monostearate；
Preferably, using the color red value of the cell 133.4mm fire refining butter measured between 3.5~5.0.
10. application as claimed in claim 9, which is characterized in that in the combination of the monoglyceride and diglyceride, monoglyceride with it is sweet
The weight of diester is 2~5:7~18；
Preferably, in the application, in terms of 100 parts by weight, the fire in monoglyceride, diglyceride and chafing dish bottom flavorings refines butter
Ratio is 2~5:7~18:77~91.
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