CN110200082A - A kind of yolk flavor grease composition and preparation method thereof, food - Google Patents
A kind of yolk flavor grease composition and preparation method thereof, food Download PDFInfo
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- CN110200082A CN110200082A CN201910282712.XA CN201910282712A CN110200082A CN 110200082 A CN110200082 A CN 110200082A CN 201910282712 A CN201910282712 A CN 201910282712A CN 110200082 A CN110200082 A CN 110200082A
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- yolk
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- yolk flavor
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 167
- 239000000203 mixture Substances 0.000 title claims abstract description 140
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 126
- 235000019634 flavors Nutrition 0.000 title claims abstract description 126
- 239000004519 grease Substances 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 26
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 26
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 16
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 81
- 235000019198 oils Nutrition 0.000 claims description 75
- 238000004898 kneading Methods 0.000 claims description 74
- 238000003756 stirring Methods 0.000 claims description 73
- 238000010791 quenching Methods 0.000 claims description 55
- 230000000171 quenching effect Effects 0.000 claims description 55
- 238000006243 chemical reaction Methods 0.000 claims description 52
- 235000019197 fats Nutrition 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 35
- 239000000839 emulsion Substances 0.000 claims description 30
- 238000005809 transesterification reaction Methods 0.000 claims description 20
- 238000004945 emulsification Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- 238000012545 processing Methods 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 16
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 230000001404 mediated effect Effects 0.000 claims description 12
- 235000019482 Palm oil Nutrition 0.000 claims description 11
- 239000002540 palm oil Substances 0.000 claims description 11
- 239000003240 coconut oil Substances 0.000 claims description 10
- 235000019864 coconut oil Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 125000004185 ester group Chemical group 0.000 claims 1
- 238000009923 sugaring Methods 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 27
- 239000012071 phase Substances 0.000 description 23
- 238000004519 manufacturing process Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 11
- 230000001804 emulsifying effect Effects 0.000 description 10
- 238000002425 crystallisation Methods 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 239000000155 melt Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 235000013736 caramel Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 230000002745 absorbent Effects 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 150000002148 esters Chemical group 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- -1 temperature Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 241000372132 Hydrometridae Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000005720 sucrose Substances 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food technology fields, more particularly to a kind of yolk flavor grease composition and preparation method thereof, food, by percentage to the quality, the yolk flavor grease composition includes following components: basic oil 67-80%, egg yolk liquid 4-9%, carbohydrate 5-25%, phosphatidase 0 .1-3%, monoglyceride 0.1-3%, water 5-15%, wherein, carbohydrate includes at least reducing sugar.Yolk flavor grease composition provided by the invention has yolk flavor, and larger and soft degree is preferable using the baking product volume that the yolk flavor grease composition is produced.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of yolk flavor grease composition and its preparation sides
Method, food.
Background technique
Yolk is because it is with fat abundant (rich in lecithin and cephalin), protein, minerals and multivitamin
Etc. nutritional ingredients and unique egg Flavor and be widely used in bread, biscuit etc. and bake in the production of product.In the product of baking
This ingredient of middle addition yolk, can be such that its nutritive value and health value is improved, while the addition of yolk can also make to bake
Product have new mouthfeel and yolk flavor, so the baking product with yolk flavor are well received in the market in the product of baking.
Want the baking product that production has yolk flavor, currently used method is usually directly in the production of the product of baking
Yolk is added in journey, so that the product of baking have certain egg fragrance.But this it is directly added into yolk answering as raw material
With mode, there are some problems, such as yolk to be not easy to mix with other raw materials of the product of baking, to affect the baking produced
The mouthfeel and flavor of roasting product.In addition, the additive amount of yolk can be made for baking mellowness, volume, mouthfeel and the flavor of product
At influence.When the additive amount of yolk is less, the mouthfeel for baking product is rougher, and egg insufficient fragrance；When yolk additive amount compared with
When more, then the baking product finished-product volume prepared is smaller, and mellowness is poor.This is mainly due to moisture is contained in yolk, add
Also accordingly to reduce water while yolk, and the property that the moisture in yolk is absorbed with gluten protein again after mixing with bread flour
Can decline, therefore the gluten quantity formed in dough also declines therewith, eventually leads to that bread is more relatively small than volume, and mouthfeel is soft
The corresponding decline of degree.In conclusion the method for having the baking product of yolk flavor it is really necessary to change existing production, above-mentioned to solve
Problem.
Summary of the invention
The purpose of the present invention is to provide a kind of yolk flavor grease compositions and preparation method thereof, food, existing to solve
Baking product yolk with the presence of yolk flavor and other bake product raw materials be not easy to mix, the baking product small volume produced and pine
The problems such as softness is poor.
First aspect, the present invention provide a kind of yolk flavor grease composition, the yolk flavor grease composition, with
Mass percent meter, including following components:
Wherein, the carbohydrate includes at least reducing sugar.
It is understood that the mass percent of the basic oil is any point that 67-80% includes in the numberical range
Value, such as the mass percent of the basic oil is 67%, 68%, 70%, 72%, 75%, 77%, 78% or 80%；It is described
The mass percent of egg yolk liquid is any point value that 4-9% includes in the numberical range, such as the quality percentage of the egg yolk liquid
Than being 4%, 5%, 6%, 7%, 8% or 9%；The mass percent of the carbohydrate is that 5-25% includes appointing in the numberical range
One point value, such as the mass percent of the carbohydrate is 5%, 6%, 8%, 10%, 12%, 15%, 18%, 20% or 25%；
The mass percent of the phosphatide is any point value that 0.1-3% includes in the numberical range, such as the quality hundred of the phosphatide
Divide than being 0.1%, 0.3%, 0.5%, 0.8%, 1%, 2% or 3%；The mass percent of the monoglyceride is 0.1-3% packet
Include any point value in the numberical range, for example, the mass percent of the monoglyceride is 0.1%, 0.3%, 0.5%, 0.8%,
1%, 2% or 3%；The mass percent of water is any point value that 5-15% includes in the numberical range, such as the quality hundred of water
Divide than being 5%, 8%, 10%, 12% or 15%.
Further, the carbohydrate includes the reducing sugar and white granulated sugar, in the yolk flavor grease composition,
The mass percent of the reducing sugar is 5-15%, and the mass percent of the white granulated sugar is 1-15%.
It is understood that the mass percent of the reducing sugar is any point that 5-15% includes in the numberical range
Value, such as the mass percent of the reducing sugar is 5%, 7%, 8%, 10%, 12% or 15%；The quality of the white granulated sugar
It includes any point value in the numberical range that percentage, which is 1-15%, for example, the mass percent of the white granulated sugar is 1%, 2%,
5%, 6%, 8%, 10%, 12% or 15%.
Preferably, in the yolk flavor grease composition, the mass percent of the basic oil is 69-75%, institute
The mass percent for stating egg yolk liquid is 5-7%.
Further, the basic oil includes palmitin palm oil that mass percent is 0-30% and mass percent is
The transesterification grease of 70-100%；Alternatively, the basic oil includes the coconut oil and quality hundred that mass percent is 0-15%
Divide the transesterification grease than being 85-100%；Alternatively, the basic oil include mass percent be 0-15% soybean oil and
Mass percent is the transesterification grease of 85-100%.
Wherein, it includes any point value in the numberical range, example that the mass percent of the palmitin palm oil, which is 0-30%,
If the mass percent of the palmitin palm oil includes 0%, 5%, 10%, 15%, 20% or 30%；The transesterification grease
Mass percent be 70-100% include any point value in the numberical range, such as the quality percentage of the transesterification grease
Than including 70%, 75%, 80%, 85%, 90%, 95% or 100%.
Wherein, it includes any point value in the numberical range, such as institute that the mass percent of the coconut oil, which is 0-15%,
The mass percent for stating coconut oil includes 0%, 3%, 5%, 8%, 10%, 13% or 15%；The quality of the transesterification grease
Percentage is that 85-100% includes any point value in the numberical range, such as the mass percent of the transesterification grease includes
85%, 90%, 95% or 100%.
Wherein, it includes any point value in the numberical range, such as institute that the mass percent of the soybean oil, which is 0-15%,
The mass percent for stating soybean oil includes 0%, 3%, 5%, 8%, 10%, 13% or 15%；The quality of the transesterification grease
Percentage is that 85-100% includes any point value in the numberical range, such as the mass percent of the transesterification grease includes
85%, 90%, 95% or 100%.
Further, the transesterification grease is the palm oil and mass percent for using mass percent for 65~90%
It is made for 10~35% coconut oil progress ester exchange process.
Wherein, the mass percent of the palm oil includes any point value in the numberical range for 65~90%, such as
The mass percent of the palm oil includes 65%, 70%, 72%, 75%, 80%, 85% or 90%；The matter of the coconut oil
Percentage is measured as 10~35% includes including any point value in the numberical range, such as the mass percent of the coconut oil
10%, 12%, 15%, 18%, 20%, 25%, 30% or 35%.
Further, the egg yolk liquid is sugar yolk；The reducing sugar is in maltose, glucose or fructose
One or more of mixing.
Further, the yolk flavor grease composition further includes essence for food and food pigment, in the egg
In yellow wind taste fat or oil composition, the mass percent of the essence for food is 0.01-0.08%, the matter of the food pigment
Amount percentage is 0.001-0.002%.
The second aspect, the present invention also provides a kind of preparation sides of yolk flavor grease composition as described above
Method, the preparation method comprises the following steps:
It prepares oily phase: the phosphatide and the monoglyceride being added in the basic oil, dissolves, stir to get emulsification
Oily phase；
Reaction: the carbohydrate, the egg yolk liquid are added to the water and carry out Maillard reaction, obtains reaction solution；
It is fully emulsified: the reaction solution to be added in the oily phase of emulsification, stirring obtains adequately emulsified emulsification
Liquid；
Processing: the emulsion is freezed, stirs kneading, obtains the yolk flavor grease composition.
Further, it in the preparation oily phase the step of, is dissolved at 60-80 DEG C, mixing speed 50-70r/min is stirred
Mixing the time is 20-40min.
Wherein, the temperature be 60~80 DEG C include the numberical range in any point value, such as the temperature be 60 DEG C,
62 DEG C, 65 DEG C, 68 DEG C, 70 DEG C, 75 DEG C or 80 DEG C；The mixing speed is that 50~70r/min includes appointing in the numberical range
One point value, such as the mixing speed are 50r/min, 55r/min, 60r/min, 65r/min or 70r/min；When the stirring
Between for 20~40min be any point value in the numberical range, such as the mixing time is 20min, 25min, 30min,
35min or 40min.
Preferably, in the preparation oily phase the step of, mixing speed 60r/min, mixing time 30min.
Further, in the preparation method, by percentage to the quality, the yolk flavor grease composition include with
Lower component:
Further, the step of reaction are as follows: carry out disinfection after sterilization to water, the reducing sugar is dissolved into and is killed
In water after bacterium, it is slow added into the white granulated sugar stirring, the egg yolk liquid stirring progress Maillard reaction is added and obtains institute
Reaction solution is stated, keeping the temperature of the reaction solution is 60-80 DEG C.
Preferably, the step of reaction are as follows: warm the water to 85 DEG C of disinfection and sterilizations, the reducing sugar is dissolved into and is killed
It is stirred in water after bacterium, with the revolving speed of 100-150r/min, is slow added into the white granulated sugar stirring 10-30min, adds institute
It states egg yolk liquid stirring 10-30min and carries out Maillard reaction, obtain the reaction solution.
Further, the fully emulsified step are as follows: the oily phase after the reaction solution to be slowly added into emulsification
In, it under conditions of temperature is 60-80 DEG C, mixing speed is 30~100r/min, stirs 0.5~3 hour, keeps emulsification abundant.
Further, the step of processing are as follows: the emulsion successively passes through quenching unit freezing, mixes slowly kneading
It after unit stirring is mediated, quickly the stirring of stirring kneading elements is mediated, then is filled, obtains the yolk flavor grease combination
Object.
Further, the cryogenic temperature that the quenching unit is set as -5~-20 DEG C, mixing speed be 100~300rpm；
It is 0-300rpm that speed is mediated in the stirring for mixing slowly kneading elements；Speed is mediated in the stirring of the quick stirring kneading elements
Degree is 500-970rpm.
It is understood that the cryogenic temperature that the quenching unit is set is -5~-20 DEG C in the processing the step of
Cryogenic temperature including any point value in the numberical range, such as quenching unit setting includes -5 DEG C, -8 DEG C, -10
DEG C, -12 DEG C, -15 DEG C, -18 DEG C or -20 DEG C；The mixing speed is any point that 100-300rpm includes in the numberical range
Value, for example, the mixing speed include 100rpm, 120rpm, 150rpm, 180rpm, 200rpm, 220rpm, 250rpm,
280rpm or 300rpm；It includes in the numberical range that the stirring for mixing slowly kneading elements, which mediates speed as 0~300rpm,
Any point value, such as the stirring for mixing slowly kneading elements mediate speed include 0rpm, 10rpm, 20rpm, 30rpm,
50rpm, 80rpm, 100rpm, 150rpm, 200rpm, 220rpm, 250rpm, 280rpm or 300rpm；The quick stirring is pinched
The stirring kneading speed of conjunction unit is pinched for any point value that 500-970rpm includes in the numberical range, such as the quick stirring
Close unit stirring mediate speed include 500rpm, 520rpm, 550rpm, 600rpm, 650rpm, 700rpm, 750rpm,
800rpm, 850rpm, 900rpm, 950rpm or 970rpm.
Further, in the processing the step of, the emulsion is after quenching unit freezing, the emulsification
The temperature of liquid is 10-20 DEG C.
Further, the quenching unit includes the first quenching unit, the second quenching unit, third quenching unit and the 4th
Quenching unit, the kneading elements that mix slowly include first mixing slowly kneading elements, second mixing slowly kneading elements, the
Three mix slowly kneading elements and the 4th mixes slowly kneading elements, and the emulsion successively passes through the first quenching unit, second
Quenching unit, third quenching unit and the 4th quenching unit carry out chilling, then successively mix slowly kneading elements, the by first
Two mix slowly kneading elements, third mixes slowly kneading elements, the 4th mixes slowly kneading elements and quickly stirring kneading list
After member stirring is mediated, refilling obtains the yolk flavor grease composition.
The third aspect, the present invention also provides a kind of food, the food is by using yolk flavor as described above
Fat or oil composition makes to obtain.
Compared with prior art, the present invention have it is following the utility model has the advantages that
First, the grease ratio that the present invention uses egg yolk liquid and other auxiliary materials to compound and arrange in pairs or groups suitable, obtaining one kind has
Stablize the fat or oil composition of yolk flavor.Compared with prior art, when production has the baking product of yolk flavor, due to this hair
Bright yolk flavor grease composition itself has had yolk flavor, can be directly using the yolk flavor grease composition as baking
The raw material of product, without additionally adding yolk, so that it is additional due to needing in baking product manufacturing process to solve the prior art
It adds yolk and raw material is caused to mix non-uniform problem, and then ensure that the mouthfeel and flavor of the baking product produced.Meanwhile
Yolk flavor grease composition of the present invention is stable water-in-oil type composition, so when the fat or oil composition is mixed with bread flour
Afterwards, the absorbent properties of gluten protein be will not influence, so that solve causes since yolk additive amount is excessive in the prior art
The poor problem of small volume, the mellowness of the baking product of production.
Second, the present invention by the type to the raw materials such as grease and water, egg yolk liquid, reducing sugar, emulsifier and match into
The a large amount of tests of row, have finally obtained a kind of good fat or oil composition of comprehensive performance performance, and one side can be realized grease group
The Water-In-Oil state stability of object is closed, the stability and persistence that yolk flavor is presented, on the other hand but also with good crystallization
The operability of characteristic and then guarantee products application in bakery processing.
Third, yolk flavor grease composition provided by the invention can effectively inhibit the generation of microorganism.Firstly, making
During standby, sterilize to the water in raw material；Then, it in formula composition, is matched by suitable carbohydrate, so that the yolk
Flavor grease composition maintains certain osmotic pressure, effectively inhibits the generation of microorganism.
4th, it further include having maltose in the raw material of yolk flavor grease composition provided by the invention, maltose can
Maillard reaction occurs with egg yolk liquid, to enhance the flavor of the yolk flavor grease composition.
5th, yolk flavor grease composition provided by the invention has suitable fusing point, so that the yolk flavor
Fat or oil composition has goodization mouth.Secondly, the trans-fatty acid in yolk flavor grease composition provided by the invention
Content it is lower, advantageously ensure that the health of eater.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
It should be noted that the term " includes " of the embodiment of the present invention and " having " and their any deformation, it is intended that
Be to cover it is non-exclusive include, for example, containing the process, method, system, product or equipment of a series of steps or units not
Those of be necessarily limited to be clearly listed step or unit, but may include be not clearly listed or for these processes, side
The intrinsic other step or units of method, product or equipment.
Preparation example transesterification grease
The transesterification grease of this preparation example uses the mass percent to be with mass percent for 85% palmitin palm oil
15% coconut oil carries out ester exchange process and is made.
Embodiment one
The present embodiment one provides a kind of yolk flavor grease composition, by percentage to the quality, the yolk flavor grease
Composition includes consisting of:
Wherein, basic oil includes the palmitin palm oil that mass percent is 15% and the transesterification that mass percent is 85%
Grease.
The content of trans fatty acids of the yolk flavor grease composition is 0.3%, which melts
Point is 33 DEG C.
The present embodiment one additionally provides the preparation method of the yolk flavor grease composition, which includes following step
It is rapid:
It prepares oily phase: phosphatide and monoglyceride being added in basic oil according to mass percent, be 65 DEG C, stir in temperature
Under conditions of speed is 60r/min, 30min, the oily phase emulsified are stirred；
Reaction: warming the water to 85 DEG C, to carry out disinfection sterilization to water；By maltose be dissolved into sterilization after water in, with
The revolving speed of 130r/min stirs, and is slow added into white granulated sugar stirring 15min, adds sugar yolk stirring 15min and carries out beauty
Maillard reaction obtains reaction solution, and keeping the temperature of reaction solution is 65 DEG C.
It is fully emulsified: by reaction solution be slowly added into emulsification after oily phase in, temperature be 65 DEG C, mixing speed 60r/
Under conditions of min, stirs 0.5 hour, obtain adequately emulsified emulsion.
Processing: by adequately emulsified emulsion after quenching unit freezes, the temperature of the emulsion is 10-20 DEG C, then
It is stirred kneading into kneading elements are mixed slowly, kneading is stirred subsequently into quick stirring kneading elements, fills, obtain
To the yolk flavor grease composition.
Wherein, the cryogenic temperature that quenching unit is set is -5 DEG C, mixing speed 100rpm；Kneading elements are mixed slowly to set
It is 100 that speed is mediated in fixed stirring；It is 500rpm that quickly speed is mediated in the stirring of stirring kneading elements.Quenching unit includes first
Quenching unit, the second quenching unit, third quenching unit and the 4th quenching unit；Mixing slowly kneading elements includes first slow
Speed stirring kneading elements, second mix slowly kneading elements, third mixes slowly kneading elements and the 4th mixes slowly kneading
Unit, it is anxious that adequately emulsified emulsion successively passes through the first quenching unit, the second quenching unit, third quenching unit and the 4th
After cold unit carries out chilling, then kneading elements successively are mixed slowly by first, second mix slowly kneading elements, third at a slow speed
Stirring kneading elements, the 4th, which mix slowly kneading elements and quickly stir kneading elements, is stirred kneading, obtains egg after filling
Yellow wind taste fat or oil composition.In addition, the emulsion temperature after quenching unit freezes is made to exist in the preparation method of the present embodiment
10-20 DEG C, be to guarantee that emulsion, can be in the stirring kneading elements Jing Guo friction speed after the freezing of quenching unit
It is stirred and forms the crystalline texture better, tissue is finer and smoother when kneading.
In the above preparation method, in order to guarantee in fully emulsified step, oil mutually with the emulsifying effectiveness of reaction solution compared with
Good, this method makes the oil phase temperature after emulsification be maintained at 65 DEG C, and maltose obtains after carrying out Maillard reaction with sugar yolk
Reacting liquid temperature be also maintained at 65 DEG C, as the two temperature is consistent and with temperature required for emulsion reaction also one occurs
It causes, the problem of emulsifying effectiveness difference caused by the temperature difference is larger both when thus avoiding being added to because of reaction solution in oily phase.
Embodiment two
The present embodiment two provides a kind of yolk flavor grease composition, by percentage to the quality, the yolk flavor grease
Composition includes consisting of:
Wherein, basic oil is transesterification grease.
The content of trans fatty acids of the yolk flavor grease composition is 0.38%, which melts
Point is 35.2 DEG C.
The present embodiment two additionally provides the preparation method of the yolk flavor grease composition, which includes following step
It is rapid:
It prepares oily phase: phosphatide and monoglyceride being added in basic oil according to mass percent, be 80 DEG C, stir in temperature
Under conditions of speed is 60r/min, 30min, the oily phase emulsified are stirred；
Reaction: warming the water to 85 DEG C, to carry out disinfection sterilization to water；By maltose be dissolved into sterilization after water in, with
The revolving speed of 130r/min stirs, and is slow added into white granulated sugar stirring 15min, adds sugar yolk stirring 15min and carries out beauty
Maillard reaction obtains reaction solution, and keeping the temperature of reaction solution is 80 DEG C.
It is fully emulsified: by reaction solution be slowly added into emulsification after oily phase in, temperature be 80 DEG C, mixing speed 60r/
Under conditions of min, stirs 1 hour, obtain adequately emulsified emulsion.
Processing: by adequately emulsified emulsion after quenching unit freezes, the temperature of the emulsion is 10-20 DEG C, then
It is stirred kneading into kneading elements are mixed slowly, kneading is stirred subsequently into quick stirring kneading elements, fills, obtain
To the yolk flavor grease composition.
Wherein, the cryogenic temperature that quenching unit is set is -10 DEG C, mixing speed 200rpm；Mix slowly kneading elements
The stirring set mediates speed as 200；It is 900rpm that quickly speed is mediated in the stirring of stirring kneading elements.Quenching unit includes the
One quenching unit, the second quenching unit, third quenching unit and the 4th quenching unit；Mixing slowly kneading elements includes first
Mix slowly kneading elements, second mix slowly kneading elements, third mixes slowly kneading elements and the 4th mixes slowly and pinch
Unit is closed, adequately emulsified emulsion successively passes through the first quenching unit, the second quenching unit, third quenching unit and the 4th
After quenching unit carries out chilling, then successively mix slowly by first that kneading elements, second to mix slowly kneading elements, third slow
Speed stirring kneading elements, the 4th, which mix slowly kneading elements and quickly stir kneading elements, to be stirred, and yolk is obtained after filling
Flavor grease composition.In addition, making the emulsion temperature after quenching unit freezes in 10- in the preparation method of the present embodiment
20 DEG C, be in order to guarantee emulsion after the freezing of quenching unit, can the stirring kneading elements Jing Guo friction speed into
Row stirring forms the crystalline texture better, tissue is finer and smoother when mediating.
In the above preparation method, in order to guarantee in fully emulsified step, oil mutually with the emulsifying effectiveness of reaction solution compared with
Good, this method makes the oil phase temperature after emulsification be maintained at 80 DEG C, and maltose obtains after carrying out Maillard reaction with sugar yolk
Reacting liquid temperature be also maintained at 80 DEG C, as the two temperature is consistent and with temperature required for emulsion reaction also one occurs
It causes, the problem of emulsifying effectiveness difference caused by the temperature difference is larger both when thus avoiding being added to because of reaction solution in oily phase.
Embodiment three
The present embodiment three provides a kind of yolk flavor grease composition, by percentage to the quality, the yolk flavor grease
Composition includes consisting of:
Wherein, basic oil includes the palmitin palm oil that mass percent is 20% and the transesterification that mass percent is 80%
Grease.
The content of trans fatty acids of the yolk flavor grease composition is 0.3%, which melts
Point is 32.5 DEG C.
The present embodiment three additionally provides the preparation method of the yolk flavor grease composition, which includes following step
It is rapid:
It prepares oily phase: phosphatide and monoglyceride being added in basic oil according to mass percent, be 60 DEG C, stir in temperature
Under conditions of speed is 60r/min, 30min, the oily phase emulsified are stirred；
Reaction: warming the water to 85 DEG C, to carry out disinfection sterilization to water；By maltose be dissolved into sterilization after water in, with
The revolving speed of 130r/min stirs, and is slow added into white granulated sugar stirring 15min, adds sugar yolk stirring 15min and carries out beauty
Maillard reaction obtains reaction solution, and keeping the temperature of reaction solution is 60 DEG C.
It is fully emulsified: by reaction solution be slowly added into emulsification after oily phase in, temperature be 60 DEG C, mixing speed 60r/
Under conditions of min, 45min is stirred, adequately emulsified emulsion is obtained.
Processing: by adequately emulsified emulsion after quenching unit freezes, the temperature of the emulsion is 10-20 DEG C, then
It is stirred kneading into kneading elements are mixed slowly, kneading is stirred subsequently into quick stirring kneading elements, fills, obtain
To the yolk flavor grease composition.
Wherein, the cryogenic temperature that quenching unit is set is -20 DEG C, mixing speed 300rpm；Mix slowly kneading elements
The stirring set mediates speed as 300；It is 750rpm that quickly speed is mediated in the stirring of stirring kneading elements.Quenching unit includes the
One quenching unit, the second quenching unit, third quenching unit and the 4th quenching unit；Mixing slowly kneading elements includes first
Mix slowly kneading elements, second mix slowly kneading elements, third mixes slowly kneading elements and the 4th mixes slowly and pinch
Unit is closed, adequately emulsified emulsion successively passes through the first quenching unit, the second quenching unit, third quenching unit and the 4th
After quenching unit carries out chilling, then successively mix slowly by first that kneading elements, second to mix slowly kneading elements, third slow
Speed stirring kneading elements, the 4th, which mix slowly kneading elements and quickly stir kneading elements, to be stirred, and yolk is obtained after filling
Flavor grease composition.In addition, making the emulsion temperature after quenching unit freezes in 10- in the preparation method of the present embodiment
20 DEG C, be in order to guarantee emulsion after the freezing of quenching unit, can the stirring kneading elements Jing Guo friction speed into
Row stirring forms the crystalline texture better, tissue is finer and smoother when mediating.
In the above preparation method, in order to guarantee in fully emulsified step, oil mutually with the emulsifying effectiveness of reaction solution compared with
Good, this method makes the oil phase temperature after emulsification be maintained at 60 DEG C, and maltose obtains after carrying out Maillard reaction with sugar yolk
Reacting liquid temperature be also maintained at 60 DEG C, as the two temperature is consistent and with temperature required for emulsion reaction also one occurs
It causes, the problem of emulsifying effectiveness difference caused by the temperature difference is larger both when thus avoiding being added to because of reaction solution in oily phase.
Above-described embodiment one provides a kind of yolk flavor grease composition and preparation method thereof to embodiment three.Pass through
Reasonable composition and ratio cooperates suitable preparation method, is not being influenced using the baking product that the yolk flavor grease composition makes
In the case where the volume size and soft degree of baking product, and there is yolk flavor.
Example IV
The present embodiment four provides a kind of yolk flavor grease composition, by percentage to the quality, the yolk flavor grease
Composition includes consisting of:
Wherein, basic oil includes the coconut oil that mass percent is 10% and the ester-exchanged oil that mass percent is 90%
Rouge.
The content of trans fatty acids of the yolk flavor grease composition is 0.34%, which melts
Point is 32.8 DEG C.
The preparation method of the present embodiment yolk flavor grease composition is identical as embodiment three, and details are not described herein.
Embodiment five
The difference of the present embodiment and example IV is only that the basic oil of the present embodiment includes that mass percent is 10%
The transesterification grease that soybean oil and mass percent are 90%.
Comparative example one
This comparative example one provides a kind of fat or oil composition for being added and having egg yolk liquid, and the difference of this comparative example and embodiment one is only
Be it is oily mutually different with the mass percent of water, the fat or oil composition of this comparative example by percentage to the quality, including following components:
Comparative example two
This comparative example two provides a kind of fat or oil composition for being added and having egg yolk liquid, and the difference of this comparative example and embodiment three is only
Be it is oily mutually different with the mass percent of water, the fat or oil composition of this comparative example by percentage to the quality, including following components:
Comparative example three
This comparative example three provides a kind of fat or oil composition for being added and having egg yolk liquid, and the difference of this comparative example and embodiment one is only
Be that the mass percent of sugar yolk, maltose and water is different, the fat or oil composition of this comparative example by percentage to the quality,
Including following components:
Comparative example four
This comparative example four provides a kind of fat or oil composition for being added and having egg yolk liquid, and the difference of this comparative example and embodiment one is only
Be that the mass percent of sugar yolk, maltose and water is different, the fat or oil composition of this comparative example by percentage to the quality,
Including following components:
Performance test
By the above-mentioned operating characteristics to fat or oil composition is tested:
(1) the yolk flavor grease composition tissue of embodiment one to five is fine and smooth, has good resistance to pinching property and ductility,
Yolk flavor grease composition it is not hard it is not soft, dry and comfortable it is resistance to pinch, be suitble to roll pressure together with dough, with good operability.Especially
It is embodiment two and embodiment three, when the mass percent of oily phase accounts for 69-75%, the mass percent of egg yolk liquid is 5-7%,
Comprehensive performance more preferably, more suitable for the processing and fabricating of bakery.This is because the basic oil that the embodiment of the present invention is filtered out
Type, basic oil and the proportion of aqueous phase liquid and using emulsifier compound, to the crystallization property of fat or oil composition with compared with
It is big to influence, it ensure that fat or oil composition has finer and smoother crystallization, and then there are good operation processing characteristics, and can guarantee
The persistence of yolk flavor.
(2) the tissue exquisiteness of one fat or oil composition of comparative example is poor, and oil-water ratio causes Water-In-Oil state not steady enough
It is fixed, it cannot promote to crystallize well, and then cannot get smooth texture.Therefore one fat or oil composition of comparative example is softer, resistance to pinching property one
As, it is relatively poor to be easy viscous hand, operability.Similarly, the fat or oil composition of comparative example four is also relatively soft, and resistance to pinching property is omited
Difference.The tissue of comparative example two and comparative example three is comparatively fine and smooth, but some are hard crisp for product, and ductility is general.
Flavor evaluation
By the above-mentioned flavor to fat or oil composition is evaluated:
(1) the yolk flavor grease composition of embodiment one to five generally has a more stable yolk flavor, and flavor compared with
Persistently, fragrance retention is long, and the product that still are able in rear taste go out yolk flavor.
(2) stronger yolk flavor can be presented in preceding taste for the fat or oil composition of comparative example one, but its fragrance retention is not
It is good, yolk flavor not persistently, to rear taste when almost product do not go out yolk flavor.Though the fat or oil composition of comparative example two and comparative example four
Yolk flavor can also so be presented, but yolk flavor is weaker since preceding taste, lasting is not lasting, yolk wind when middle taste and rear taste
Taste is more and more lighter.And in comparative example four, the constituent content of water is more, so that product is easier to growth bacterium, microbiological indicator super
Mark.The fat or oil composition of comparative example three is also mingled with caramel other than with yolk flavor, this is because in comparative example three
Fat or oil composition in, content shared by carbohydrate (maltose, white granulated sugar, egg yolk liquid are also sugar yolk) is higher, contains shared by water
Measure too low, complicated Maillard reaction can occur for sugar yolk and maltose, in addition to that can promote yolk in the substance generated
The release of flavor also creates the organic matter with caramel, therefore can seriously affect the presentation of pure yolk flavor, makes final
Obtained more impure egg yolk flavor fat or oil composition, existing egg yolk flavor, the mixing flavor for having caramel again, this meeting
Further result in that the bakery flavor processed using fat or oil composition is not pure, influences edible experience.In addition to this, by
Higher in contents of saccharide, water content is less, this is but also carbohydrate not readily dissolves in water phase, when needing to consume more dissolutions
Between, on the whole the preparation time of extended fat or oil composition, be unfavorable for improve fat or oil composition production efficiency and production capacity.
To sum up, the present invention is in the type to many kinds of substance such as basic oil, egg yolk liquid, water, carbohydrates and its to match for oil
The influence of oil/fat composition performance and flavor carry out many experiments test with after research, obtain it is a kind of have stablize yolk flavor, good
The fat or oil composition of good processing characteristics, has the advantage that
The first, by the cooperation of egg yolk liquid and basic oil and other components, so that the yolk flavor grease composition sheet
Body has had yolk flavor, therefore, when using yolk flavor grease composition production bakery, egg is added without additional
Huang causes raw material mixing uneven in baking product manufacturing process to solve the prior art due to needing additional addition yolk
Even problem, and then ensure that the mouthfeel and flavor of the baking product produced.Meanwhile by the cooperation of each component so that the yolk
Flavor grease composition is the composition of water-in-oil type, so will not influence face after the fat or oil composition is mixed with bread flour
The absorbent properties of muscle protein, so that solving leads to the baking product of production since yolk additive amount is excessive in the prior art
The poor problem of small volume, mellowness.In addition, the composition selection of basic oil and proportion have seriously affected the yolk flavor oil
Oil/fat composition wraps up in oiliness energy and ductility.
The second, by the selection of emulsifier and reasonable proportion, so that prepared by the yolk flavor grease composition
Emulsifying effectiveness is good in journey, is not susceptible to water-oil separating, and reaches good rush crystallization effect.Moreover, preparing the yolk flavor
The width of the emulsifying temperature of fat or oil composition is wider, and emulsification procedure controllability is stronger.If using other emulsifiers (such as: spit
Other emulsifiers such as temperature, propylene glycol alginate) not only emulsification times are long, but also emulsifying effectiveness is bad, is easy to happen after emulsification
The phenomenon that water-oil separating, is unable to reach the effect for promoting crystallization.In addition, some emulsifiers (such as sucrose fatty ester) belong to national mark
Limit the quantity in standard the substance of addition, in comparison, the present invention using phosphatide and monoglyceride in addition to emulsifying effectiveness is well also safer,
Health care, such as phosphatide have strengthen immunity for human body, reduce the health-care effects such as cholesterol, when monoglyceride is used for bakery
With delaying aging effect etc..
Third, yolk flavor grease composition provided by the invention can effectively inhibit the generation of microorganism.Firstly, making
During standby, sterilize to the water in raw material；Then, it in formula composition, is matched by suitable carbohydrate, so that the yolk
Flavor grease composition maintains certain osmotic pressure, effectively inhibits the generation of microorganism.
4th, it further include having maltose in the raw material of yolk flavor grease composition provided by the invention, maltose can
Maillard reaction occurs with egg yolk liquid, to enhance the flavor of the yolk flavor grease composition.
5th, yolk flavor grease composition provided by the invention has suitable fusing point, so that the yolk flavor
Fat or oil composition has goodization mouth.Secondly, the trans-fatty acid in yolk flavor grease composition provided by the invention
Content it is lower, advantageously ensure that the health of eater.
6th, preparation method of the invention is mediated by freezing in the progress of controlled Maillard reaction, control procedure of processing
Process conditions, can preferably guarantee that its crystallization of the fat or oil composition being subsequently formed is fine and smooth, yolk flavor-stable is presented, be conducive to
Promote processing characteristics of the products application in bakery production, such as ductility, baking flavor stability.
A kind of yolk flavor grease composition disclosed by the embodiments of the present invention and preparation method thereof, food are carried out above
It is discussed in detail, used herein a specific example illustrates the principle and implementation of the invention, above embodiments
Illustrate to be merely used to help understand method and its core concept of the invention；At the same time, for those skilled in the art, according to
According to thought of the invention, there will be changes in the specific implementation manner and application range, in conclusion the content of the present specification
It should not be construed as limiting the invention.
Claims (15)
1. a kind of yolk flavor grease composition, which is characterized in that by percentage to the quality, the yolk flavor grease composition
Including following components:
Wherein, the carbohydrate includes at least reducing sugar.
2. yolk flavor grease composition according to claim 1, which is characterized in that the carbohydrate includes the reproducibility
Sugar and white granulated sugar, in the yolk flavor grease composition, the mass percent of the reducing sugar is 5-15%, described white
The mass percent of granulated sugar is 1-15%.
3. yolk flavor grease composition according to claim 1 or 2, which is characterized in that in the yolk flavor grease
In composition, the mass percent of the basic oil is 69-75%, and the mass percent of the egg yolk liquid is 5-7%.
4. yolk flavor grease composition according to claim 1 or 2, which is characterized in that the basic oil includes quality
The transesterification grease that the palmitin palm oil and mass percent that percentage is 0-30% are 70-100%；Alternatively, the base-material
The transesterification grease that oil includes the coconut oil that mass percent is 0-15% and mass percent is 85-100%；Alternatively, institute
Stating basic oil includes the soybean oil that mass percent is 0-15% and the transesterification grease that mass percent is 85-100%.
5. yolk flavor grease composition according to claim 4, which is characterized in that the transesterification grease is using matter
It measures the palm oil that percentage is 65~90% and the coconut oil that mass percent is 10~35% carries out ester exchange process and be made.
6. yolk flavor grease composition according to claim 1 or 2, which is characterized in that the egg yolk liquid is sugaring egg
Yellow liquor；The reducing sugar is selected from the mixing of one or more of maltose, glucose or fructose.
7. yolk flavor grease composition according to claim 1 or 2, which is characterized in that the yolk flavor grease group
Closing object further includes essence for food and food pigment, in the yolk flavor grease composition, the essence for food
Mass percent is 0.01-0.08%, and the mass percent of food pigment is 0.001-0.002%.
8. a kind of preparation method of such as described in any item yolk flavor grease compositions of claim 1-7, which is characterized in that institute
State preparation method the following steps are included:
It prepares oily phase: the phosphatide and the monoglyceride being added in the basic oil, the oil of emulsification is dissolved, stirs to get
Phase；
Reaction: the carbohydrate, the egg yolk liquid are added to the water and carry out Maillard reaction, obtains reaction solution；
It is fully emulsified: the reaction solution to be added in the oily phase of emulsification, stirring obtains adequately emulsified emulsion；
Processing: the emulsion is freezed, stirs kneading, obtains the yolk flavor grease composition.
9. preparation method according to claim 8, which is characterized in that in the preparation oily phase the step of, at 60-80 DEG C
Dissolution, mixing speed 50-70r/min, mixing time 20-40min.
10. preparation method according to claim 8 or claim 9, which is characterized in that by percentage to the quality, the yolk flavor
Fat or oil composition includes following components:
The step of reaction are as follows: carry out disinfection after sterilization, the reducing sugar is dissolved into the water after sterilization, then delay to water
Slowly the white granulated sugar stirring is added, adds the egg yolk liquid stirring progress Maillard reaction and obtains the reaction solution, keep institute
The temperature for stating reaction solution is 60-80 DEG C.
11. preparation method according to claim 8 or claim 9, which is characterized in that the fully emulsified step are as follows: will be described
Reaction solution is slowly added into the oily phase after emulsification, in the item that temperature is 60-80 DEG C, mixing speed is 30~100r/min
It under part, stirs 0.5~3 hour, keeps emulsification abundant.
12. preparation method according to claim 8 or claim 9, which is characterized in that the step of the processing are as follows: the emulsion
Successively by quenching unit freezing, mix slowly kneading elements stirring mediate, quickly stirring kneading elements stirring mediate after, then into
Row filling, obtains the yolk flavor grease composition.
13. preparation method according to claim 12, which is characterized in that the cryogenic temperature that the quenching unit is set is -5
~-20 DEG C, mixing speed 100-300rpm；It is 0-300rpm that speed is mediated in the stirring for mixing slowly kneading elements；Institute
It is 500-970rpm that speed is mediated in the stirring for stating quickly stirring kneading elements.
14. preparation method according to claim 13, which is characterized in that in the processing the step of, the emulsion
After quenching unit freezing, the temperature of the emulsion is 10-20 DEG C.
15. a kind of food, which is characterized in that the food uses the yolk flavor oil as described in claim 1-7 any one
Oil/fat composition makes to obtain.
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Application publication date: 20190906 |