CN110623032A - Cake emulsified oil capable of being stored at normal temperature and preparation method thereof - Google Patents
Cake emulsified oil capable of being stored at normal temperature and preparation method thereof Download PDFInfo
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- CN110623032A CN110623032A CN201910991056.0A CN201910991056A CN110623032A CN 110623032 A CN110623032 A CN 110623032A CN 201910991056 A CN201910991056 A CN 201910991056A CN 110623032 A CN110623032 A CN 110623032A
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- stirring
- oil
- cake
- temperature
- kettle
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 52
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 13
- 102000004882 Lipase Human genes 0.000 claims abstract description 13
- 108090001060 Lipase Proteins 0.000 claims abstract description 13
- 235000019421 lipase Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000004519 grease Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000009928 pasteurization Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000008236 heating water Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 52
- 235000019198 oils Nutrition 0.000 claims description 49
- -1 lard Substances 0.000 claims description 16
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 6
- 125000005456 glyceride group Chemical group 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 235000010356 sorbitol Nutrition 0.000 claims description 6
- 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 claims description 5
- 229920000161 Locust bean gum Polymers 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 235000010420 locust bean gum Nutrition 0.000 claims description 5
- 239000000711 locust bean gum Substances 0.000 claims description 5
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 5
- 229940114930 potassium stearate Drugs 0.000 claims description 5
- ANBFRLKBEIFNQU-UHFFFAOYSA-M potassium;octadecanoate Chemical compound [K+].CCCCCCCCCCCCCCCCCC([O-])=O ANBFRLKBEIFNQU-UHFFFAOYSA-M 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019498 Walnut oil Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- IJCWFDPJFXGQBN-RYNSOKOISA-N [(2R)-2-[(2R,3R,4S)-4-hydroxy-3-octadecanoyloxyoxolan-2-yl]-2-octadecanoyloxyethyl] octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@H](O)[C@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-RYNSOKOISA-N 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 229920000223 polyglycerol Chemical class 0.000 claims description 4
- 239000001508 potassium citrate Substances 0.000 claims description 4
- 229960002635 potassium citrate Drugs 0.000 claims description 4
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 4
- 235000011082 potassium citrates Nutrition 0.000 claims description 4
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 4
- 239000001521 potassium lactate Substances 0.000 claims description 4
- 235000011085 potassium lactate Nutrition 0.000 claims description 4
- 229960001304 potassium lactate Drugs 0.000 claims description 4
- 235000011078 sorbitan tristearate Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000008170 walnut oil Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 3
- IYFATESGLOUGBX-YVNJGZBMSA-N Sorbitan monopalmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O IYFATESGLOUGBX-YVNJGZBMSA-N 0.000 claims description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 3
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 claims description 3
- 229940023476 agar Drugs 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 3
- 239000003240 coconut oil Substances 0.000 claims description 3
- 235000019864 coconut oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 3
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 3
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000000832 lactitol Substances 0.000 claims description 3
- 235000010448 lactitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 3
- 229960003451 lactitol Drugs 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 229940093932 potassium hydroxide Drugs 0.000 claims description 3
- 229960004063 propylene glycol Drugs 0.000 claims description 3
- 235000013772 propylene glycol Nutrition 0.000 claims description 3
- 229940083608 sodium hydroxide Drugs 0.000 claims description 3
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 3
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 3
- 235000011067 sorbitan monolaureate Nutrition 0.000 claims description 3
- 229960002920 sorbitol Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000003760 tallow Substances 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 4
- 238000009455 aseptic packaging Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229940114926 stearate Drugs 0.000 description 2
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/06—Preservation of finished products
Abstract
The invention discloses cake emulsified oil capable of being stored at normal temperature, which is prepared from the following components in percentage by weight: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent. In addition, the invention also discloses a preparation method of the cake emulsified oil, which comprises the following steps: a. heating and stirring the emulsifier and the grease in a stirring kettle until the materials are melted to obtain a mixture A; b. stirring and heating water, a thickening agent and an acidity regulator until the materials are dissolved to obtain a mixed solution B; c. slowly adding the mixed solution B into the mixture A in the stirring kettle from the kettle bottom of the stirring kettle, and simultaneously starting negative pressure stirring to obtain a mixed material C; d. and (3) transferring the mixed material C into an aseptic tank after high-temperature sterilization, adding lipase into the tank, uniformly stirring, carrying out aseptic packaging and heat sealing, and carrying out pasteurization to obtain the cake emulsified oil. The cake emulsified oil can be stored at normal temperature, and the aging speed of the cake in the storage process is reduced.
Description
Technical Field
The invention relates to the field of food additives, in particular to cake emulsified oil capable of being stored at normal temperature and a corresponding preparation method thereof.
Background
Cake emulsified oil, also known as cake oil, plays an important role in mixing, entraining and retaining air when baking food. In the later stage of cake baking, because air bubbles contact with each other at a plurality of points to enable the cake paste tissues to be connected into a porous network structure, part of fat in the cake emulsified oil flows from the cake matrix to the surface of the cake, and the surface fat plays a part of shielding role on moisture loss, so that the cake is soft and fresh. However, most of the commercially available cake emulsified oil needs to be stored under refrigeration, and too low refrigeration temperature may cause the risk of water-oil separation of the emulsified oil, which obviously increases the storage cost and the inconvenience of use.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide cake emulsified oil capable of being stored at normal temperature. The invention also aims to provide a preparation method of the cake emulsified oil.
In order to achieve the purpose, the invention adopts the following technical scheme:
the cake emulsified oil capable of being stored at normal temperature is prepared from the following components in percentage by weight: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent.
It is preferable that: the oil is at least one of rapeseed oil, soybean oil, palm oil, corn oil, beef tallow, lard, cream, cottonseed oil, coconut oil and walnut oil.
It is preferable that: the emulsifier is at least one of sodium stearoyl lactylate, calcium stearoyl lactylate, lecithin, modified phospholipid, polyglycerol fatty acid ester, sorbitol, propylene glycol, maltitol, xylitol anhydride monostearate, citric acid fatty glyceride, lactic acid fatty glyceride, lactitol, span 20, span 40, span 60, span 65, span 80, octenyl succinic acid starch, potassium stearate, sucrose fatty acid ester and monoglyceride.
It is preferable that: the thickener is at least one of hydroxypropyl methylcellulose, guar gum, carrageenan, agar, locust bean gum and xanthan gum.
It is preferable that: the acidity regulator is at least one of potassium citrate, potassium lactate, sodium hydroxide and potassium hydroxide.
The invention also aims to provide a preparation method of the cake emulsified oil capable of being stored at normal temperature, which comprises the following preparation steps:
a. heating and stirring the emulsifier and the grease in a stirring kettle at 90-100 ℃ until the materials are melted to obtain a mixture A for later use;
b. stirring and heating water, a thickening agent and an acidity regulator at 80-90 ℃ until the materials are dissolved to obtain a mixed solution B for later use;
c. slowly adding the mixed solution B into the mixture A in the stirring kettle from the kettle bottom of the stirring kettle, simultaneously starting negative pressure stirring, and stirring at 85-95 ℃ for 40-60 minutes after the mixed solution B is completely injected to obtain a mixed material C;
d. and C, transferring the mixture C obtained in the step C into a constant-temperature stirring sterile tank after high-temperature sterilization, adding lipase into the tank, continuously stirring uniformly at the temperature of 60-70 ℃ at the rotating speed of 10 rpm, injecting into a sterile packaging barrel through a sterile pipeline, carrying out heat sealing, and carrying out pasteurization to obtain the cake emulsified oil.
It is preferable that: in the step c, the stirring speed in the kettle is not more than 30 revolutions per minute, and the pressure in the kettle is 0.01-0.02 MPa.
It is preferable that: in the step d, the high-temperature sterilization temperature is 120-125 ℃, and the sterilization time is 2-3 s.
It is preferable that: in step d, the pasteurization temperature is 60-70 ℃ and the time is 30 minutes.
It is preferable that: the dosage of each component is as follows according to weight percentage: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent.
Compared with the cake emulsified oil which needs to be stored in a refrigerated manner in the current market, the cake emulsified oil disclosed by the invention can be stored at normal temperature, and the storage cost is obviously reduced. In addition, after the emulsified oil disclosed by the invention is added into a cake, the aging speed of the cake can be obviously slowed down in the storage process of the cake.
Drawings
FIG. 1 is a photograph showing the appearance of cake emulsified oil prepared in example 1 of the present invention after storage at normal temperature for one week; and
FIG. 2 is a photograph showing the appearance of a commercially available cake emulsified oil of the prior art after storage for one week at ordinary temperature.
Detailed Description
The following description of the embodiments of the present invention will be made with reference to the accompanying drawings. Unless otherwise specified, all the raw materials used in the present invention can be purchased from the market.
According to one aspect of the invention, the cake emulsified oil capable of being stored at normal temperature is prepared from the following components in percentage by weight: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent.
Wherein the oil is at least one of rapeseed oil, soybean oil, palm oil, corn oil, beef tallow, lard, cream, cottonseed oil, coconut oil and walnut oil; the emulsifier includes, but is not limited to, at least one of sodium stearoyl lactylate, calcium stearoyl lactylate, lecithin, modified phospholipids, polyglycerol fatty acid esters, sorbitol, propylene glycol, maltitol, xylitol anhydride monostearate, citric acid fatty glyceride, lactic acid fatty glyceride, lactitol, span 20, span 40, span 60, span 65, span 80, octenyl succinic starch, potassium stearate, sucrose fatty acid esters, and monoglycerol fatty acid esters; the thickener includes, but is not limited to, at least one of hydroxypropyl methylcellulose, guar gum, carrageenan, agar, locust bean gum, and xanthan gum; the acidity regulator includes, but is not limited to, at least one of potassium citrate, potassium lactate, sodium hydroxide, and potassium hydroxide.
According to another aspect of the present invention, there is also provided a method for preparing the cake emulsified oil as described above, which comprises the following steps:
a. heating and stirring the emulsifier and the grease in percentage by weight in a stirring kettle at 90-100 ℃ until the materials are melted to obtain a mixture A for later use;
b. stirring and heating the water, the thickening agent and the acidity regulator in the weight percentage at 80-90 ℃ until the materials are melted to obtain a mixed solution B for later use;
c. slowly adding the mixed solution B into the mixture A in the stirring kettle from the kettle bottom of the stirring kettle, simultaneously starting negative pressure stirring, stirring at 85-95 ℃ for 40-60 minutes after the mixed solution B is completely injected to obtain a mixed material C, wherein in the stirring process, the stirring speed in the kettle is not more than 30 revolutions per minute, and the pressure in the kettle is 0.01-0.02 MPa;
d. and C, sterilizing the mixture C in the step C at the high temperature of 120-125 ℃ for 2-3 s, transferring the mixture C into a sterile tank with constant-temperature stirring, adding the lipase in the weight percentage into the tank, continuously stirring the mixture uniformly at the rotating speed of 10 revolutions per minute at the temperature of 60-70 ℃, injecting the mixture into a sterile packaging barrel through a sterile pipeline, carrying out heat sealing on the mixture, and then carrying out circulating sterilization at the temperature of 60-70 ℃ for 30 minutes through a pasteurization line to obtain the cake emulsified oil.
In the cake emulsified oil, the water content is less than 40 percent, the emulsifier content is more than 50 percent, and water in the formula can completely form a stable water-oil emulsified system with the emulsifier and grease, so that free water which can be used by microorganisms is extremely little. In addition, the raw materials of the emulsifier, the thickener and the like are melted at a high temperature of about 90 ℃ to basically kill all microorganisms in the materials. Moreover, in the preparation process of the emulsified oil, the product is subjected to high-temperature sterilization at the temperature of 120-125 ℃ and pasteurization at the temperature of 60-70 ℃ in sequence, so that the possibility of secondary pollution is thoroughly eliminated, and the product can be stably stored at normal temperature without water-oil separation.
Example 1
The cake emulsified oil capable of being stored at normal temperature comprises the following components in percentage by weight: soybean oil: 8%, sorbitol: 25%, polyglycerin fatty acid ester: 12%, monoglyceride stearate 11%, lecithin: 10% and potassium stearate: 0.7%, locust bean gum: 1%, potassium hydroxide: 0.3%, lipase: 0.5%, water: 31.5 percent. The preparation method of the cake emulsified oil comprises the following steps:
a. stirring and heating soybean oil, sorbitol, polyglycerol fatty acid ester, monoglyceride stearate, lecithin and potassium stearate in a stirring kettle at the temperature of 95 ℃ until all materials are melted to obtain a mixture A;
b. stirring and heating water, locust bean gum and potassium hydroxide at 85 ℃ until all materials are dissolved to obtain a mixed solution B for later use;
c. slowly adding the mixed solution B into the mixture A in the stirring kettle from the kettle bottom of the stirring kettle, simultaneously starting negative pressure stirring, and stirring for 50 minutes at a rotation speed of no more than 30 revolutions per minute at 90 ℃ after the mixed solution B is completely injected to obtain a mixed material C, wherein the pressure in the kettle is 0.01 MPa;
d. and (2) sterilizing the mixture C for 2s by a high-temperature pipeline with the length of 1m and the pipe wall temperature of 121 ℃, transferring the mixture into an aseptic tank, adding lipase into the tank, continuously stirring the mixture uniformly at the rotating speed of 10 r/min at 65 ℃, injecting the mixture into an aseptic packaging barrel through the aseptic pipeline, carrying out heat sealing, and then carrying out circulating sterilization at 65 ℃ for 30 minutes by a pasteurization line to obtain the cake emulsified oil.
Example 2
The cake emulsified oil capable of being stored at normal temperature comprises the following components in percentage by weight: palm oil: 3% of rapeseed oil: 3% of walnut oil: 4% sodium stearyl lactate: 8%, maltitol: 5%, xylitol anhydride monostearate: 8%, sorbitol: 5%, span 65: 15%, starch octenylsuccinate: 9% and carrageenan: 2% and agar: 2.5%, potassium lactate: 0.3%, potassium citrate: 0.7%, lipase: 0.5%, water: 34 percent. The preparation process of the cake emulsified oil is similar to that of example 1, and is not described in detail herein.
Example 3
Storage Performance at Normal temperature
Fig. 1 and 2 show the appearance photographs of the cake emulsified oil prepared in example 1 and the commercially available conventional cake emulsified oil after storage for one week at room temperature, respectively, and it can be seen from the figures that the cake emulsified oil system prepared by the present invention has a very thorough emulsion mixing reaction, is stable to store at room temperature, and does not undergo oil-water separation, while the commercially available conventional cake emulsified oil has a serious emulsion breaking/oil-water separation phenomenon after storage for a certain period of time at room temperature.
Aging Performance test
The cake emulsified oil obtained in example 1 above and a commercially available conventional emulsified oil were made into cakes, and the aging properties thereof were tested. Wherein the formula of the cake comprises the following components: egg, 200g, white sugar: 160g of low-gluten flour: 130g, rapeseed oil: 80g, aluminum-free double-effect baking powder: 2g, common salt: 2g and emulsified oil 10 g; the preparation process of the cake comprises the following steps: mixing and stirring eggs and white sugar until the white sugar is dissolved, adding cake emulsifying oil, stirring uniformly, then adding low-gluten flour and aluminum-free double-effect baking powder, stirring uniformly at a low speed, then stirring at a high speed, then stirring slowly and slowly adding rapeseed oil, stirring uniformly, and controlling the specific gravity of the batter at 0.5 g/ml.
Baking the batter to prepare a cake, cooling and packaging the cake, transferring the cake to an aging test box at 4 ℃ for accelerated aging test, and testing the hardness of the cake by using a texture tester every two days in the test process. Table 1 shows the aging performance test results. Wherein, the cake 1 is a cake added with the emulsified oil of the embodiment 1 of the invention; the cake 2 is a commercially available emulsified oil cake; and the cake 3 is a cake without emulsified oil.
TABLE 1 aging Performance test results and comparison
As can be seen from the results of the aging accelerated test in table 1, both cake 1 and cake 2 can delay aging well, while cake 3 without emulsified oil (blank) has a very fast change in hardness, a large hardness in the later cake, a loose texture and an obvious aging characteristic.
The present invention has been described in detail with reference to the preferred embodiments. However, variations and additions to the embodiments will become apparent to those of ordinary skill in the art upon a reading of the foregoing description. It is the intention of the applicants that all such variations and additions fall within the scope of the claims. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Any modification and improvement of this product, and the substitution and use of the same or similar substances within the scope or range of patents, shall fall within the scope of protection of this invention.
Claims (10)
1. The utility model provides a cake emulsified oil that can deposit at normal atmospheric temperature which characterized in that: the composite material is prepared from the following components in percentage by weight: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent.
2. The cake emulsifying oil of claim 1, wherein: the oil is at least one of rapeseed oil, soybean oil, palm oil, corn oil, beef tallow, lard, cream, cottonseed oil, coconut oil and walnut oil.
3. The cake emulsifying oil of claim 1, wherein: the emulsifier is at least one of sodium stearoyl lactylate, calcium stearoyl lactylate, lecithin, modified phospholipid, polyglycerol fatty acid ester, sorbitol, propylene glycol, maltitol, xylitol anhydride monostearate, citric acid fatty glyceride, lactic acid fatty glyceride, lactitol, span 20, span 40, span 60, span 65, span 80, octenyl succinic acid starch, potassium stearate, sucrose fatty acid ester and monoglyceride.
4. The cake emulsifying oil of claim 1, wherein: the thickener is at least one of hydroxypropyl methylcellulose, guar gum, carrageenan, agar, locust bean gum and xanthan gum.
5. The cake emulsifying oil of claim 1, wherein: the acidity regulator is at least one of potassium citrate, potassium lactate, sodium hydroxide and potassium hydroxide.
6. A preparation method of cake emulsified oil capable of being stored at normal temperature is characterized by comprising the following steps: the preparation method comprises the following preparation steps:
a. heating and stirring the emulsifier and the grease in a stirring kettle at 90-100 ℃ until the materials are melted to obtain a mixture A for later use;
b. stirring and heating water, a thickening agent and an acidity regulator at 80-90 ℃ until the materials are dissolved to obtain a mixed solution B for later use;
c. slowly adding the mixed solution B into the mixture A in the stirring kettle from the kettle bottom of the stirring kettle, simultaneously starting negative pressure stirring, and stirring at 85-95 ℃ for 40-60 minutes after the mixed solution B is completely injected to obtain a mixed material C;
d. and C, transferring the mixture C in the step C into a constant-temperature stirring sterile tank after high-temperature sterilization, adding lipase into the tank, continuously stirring uniformly at the rotating speed of 10 revolutions per minute at the temperature of 60-70 ℃, carrying out sterile packaging and heat sealing, and carrying out pasteurization to obtain the cake emulsified oil.
7. The method of claim 6, wherein: in the step c, the stirring speed in the kettle is not more than 30 revolutions per minute, and the pressure in the kettle is 0.01-0.02 MPa.
8. The method of claim 6, wherein: in the step d, the high-temperature sterilization temperature is 120-125 ℃, and the sterilization time is 2-3 s.
9. The method of claim 6, wherein: in step d, the pasteurization temperature is 60-70 ℃ and the time is 30 minutes.
10. The production method according to any one of claims 6 to 9, characterized in that: the dosage of each component is as follows according to weight percentage: grease: 5-10% and emulsifier: 50-65%, thickening agent: 1-5%, acidity regulator: 0.3-1.5%, lipase: 0.1-1% and water: 20 to 40 percent.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| CN103651661A (en) * | 2012-09-10 | 2014-03-26 | 深圳市绿微康生物工程有限公司 | apreparation and application thereof |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1787746A (en) * | 2003-05-14 | 2006-06-14 | 里奇产品有限公司 | A whippable food product having improved stability |
| CN103651661A (en) * | 2012-09-10 | 2014-03-26 | 深圳市绿微康生物工程有限公司 | apreparation and application thereof |
| CN109527125A (en) * | 2018-12-05 | 2019-03-29 | 天津南侨食品有限公司 | A kind of liquid milk carburetion and its preparation method and application |
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Application publication date: 20191231 |