CN111567631A - Anhydrous shortening for baking and preparation method thereof - Google Patents
Anhydrous shortening for baking and preparation method thereof Download PDFInfo
- Publication number
- CN111567631A CN111567631A CN202010290830.8A CN202010290830A CN111567631A CN 111567631 A CN111567631 A CN 111567631A CN 202010290830 A CN202010290830 A CN 202010290830A CN 111567631 A CN111567631 A CN 111567631A
- Authority
- CN
- China
- Prior art keywords
- shortening
- oil
- parts
- baking
- anhydrous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N11/00—Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
- C12N9/18—Carboxylic ester hydrolases (3.1.1)
- C12N9/20—Triglyceride splitting, e.g. by means of lipase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses anhydrous shortening for baking and a preparation method thereof, and the anhydrous shortening for baking is prepared by uniformly mixing extremely hydrogenated vegetable oil, lard and palm diacylglycerol stearate at 80 ℃ to obtain mixed oil, then adding immobilized lipase and n-octyl formate for reaction to obtain a crude shortening product, and then freezing and unfreezing the mixed oil, adding a moisture-proof agent, and uniformly mixing the obtained product.
Description
Technical Field
The invention relates to the technical field of anhydrous shortening for baking, and particularly belongs to anhydrous shortening for baking and a preparation method thereof.
Background
Shortening is a raw material in the process of processing fried and baked foods, and the properties of shortening directly influence the final quality of the foods. Shortening is a mixed oil and fat, which is a solid or fluid oil and fat product having functional properties such as plasticity and casein property, and is prepared by mixing animal oil and fat, vegetable oil and fat and hydrogenated oil. Because the lard contains a large amount of saturated fatty acid and polyene alcohol, the oil crystals of the lard are coarse and coarse, uneven and have poor casein formation, and the application of the lard in shortening is influenced, so that the content of triglyceride in the lard needs to be reduced. The shortening used for baking is required to have the characteristics of low moisture content and good moisture resistance so as to avoid the problem that the taste of the product is poor due to the fact that the baked product produced by using the shortening is easy to regain moisture.
Disclosure of Invention
The invention aims to provide anhydrous shortening for baking and a preparation method thereof, and overcomes the defects of the prior art.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the anhydrous shortening for baking comprises the following raw materials in parts by weight: 10-13 parts of extremely hydrogenated vegetable oil, 80-90 parts of lard oil and 3-5 parts of palm diacylglycerol stearate.
Preferably, the palm diacylglycerol stearate contains 70-75% diacylglycerol.
The preparation method of the anhydrous shortening for baking comprises the following steps:
s1, mixing the extremely hydrogenated vegetable oil, the lard oil and the palm diacylglycerol stearate uniformly at 80 ℃ to obtain mixed oil;
s2, adding 7kg of immobilized lipase and 3kg of n-octyl formate into the mixed oil, then placing the mixed oil into a reaction kettle, vacuumizing to 0.1Mpa, reacting for 5 hours at 65 ℃, and filtering out the immobilized lipase to obtain a crude shortening product;
s3, transferring the crude shortening at 65 ℃ into a refrigeration house at-20 ℃ for quick freezing for 3 hours to obtain a solidified crude shortening;
s4, unfreezing the solidified shortening crude product in an environment at 5 ℃ for 24 hours, then transferring the solidified shortening crude product into a vacuum container with the pressure of-0.1 Mpa, heating to 25 ℃ at the heating rate of 0.1 ℃/min, then filling nitrogen into the vacuum container for constant pressure, and separating liquid shortening and solid shortening generated by melting the solidified shortening to obtain solid shortening;
s5, heating the solid shortening in a vacuum container to 50 ℃ under normal pressure, adding a moisture-proof agent, stirring and mixing uniformly, vacuumizing to-0.1 Mpa, quickly freezing in a refrigeration house at-20 ℃, and maintaining the constant pressure of-0.1 Mpa for 3 hours to obtain the anhydrous shortening for baking.
Preferably, the weight ratio of the moisture barrier agent to the solid shortening is 100: 2.
Preferably, the preparation method of the moisture-proof agent comprises the following steps: dissolving 50 parts of beta-cyclodextrin and 12 parts of acidic cation exchange resin in 500 parts of water, stirring and heating to 70 ℃, adding 30 parts of stearic acid, reacting for 5 hours, separating an oil phase from a water phase, heating the oil phase to 80 ℃, filtering out solids when the oil phase is hot, and carrying out forced air drying at 80 ℃ for 6 hours to obtain the moisture-proof agent.
Compared with the prior art, the invention has the following implementation effects: the anhydrous shortening disclosed by the invention takes extremely hydrogenated vegetable oil, lard oil and palm diacylglycerol stearate as raw materials, and immobilized lipase is adopted for carrying out ester exchange catalytic reaction, so that triglyceride in the lard oil and diacylglycerol and n-octyl formate are subjected to ester exchange reaction, the content of triglyceride in the lard oil is reduced, the increase of the content of diacylglycerol can cause the increase of byproducts, and the content of bound water in the shortening is increased; however, n-octyl formate is easy to generate n-octyl alcohol by-products in the ester exchange reaction, so that the intermediate products in the ester exchange reaction process do not completely participate in the ester exchange reaction, and the water in the anhydrous shortening raw material is absorbed, thereby playing a role in reducing the water in the anhydrous shortening raw material, and the n-octyl alcohol by-products generated in the ester exchange reaction process have hydroxyl groups and can generate hydrogen bonds with water molecules in the raw material, so that bound water which is difficult to remove exists in the anhydrous shortening product; according to the invention, stearic acid modified beta-cyclodextrin is added into the solid shortening as a moisture-proof agent, so that the compatibility of the moisture-proof agent and the solid shortening is improved, the moisture-proof capability of the solid shortening is improved, and the moisture-proof agent is solid and is mutually soluble with the solid shortening, so that the butterability of the solid shortening is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Firstly, preparing a moisture-proof agent, wherein the preparation method of the moisture-proof agent comprises the following steps: dissolving 50kg of beta-cyclodextrin and 12kg of acidic cation exchange resin in 500kg of water, stirring and heating to 70 ℃, adding 30kg of stearic acid, reacting for 5 hours, separating an oil phase from a water phase, heating the oil phase to 80 ℃, filtering out solids when the oil phase is hot, and carrying out air drying for 6 hours at 80 ℃ to obtain the moisture-proof agent.
Then, using the moisture-proof agent to prepare anhydrous shortening, uniformly mixing 10kg of extremely-hydrogenated vegetable oil, 90kg of lard oil and 5kg of palm diacylglycerol stearate containing 75% diacylglycerol at 80 ℃, then adding immobilized lipase and n-octyl formate, wherein the immobilized lipase uses Lipozyme IM-60, then placing the mixed oil in a reaction kettle, vacuumizing to 0.1MPa, reacting at 65 ℃ for 5 hours, and filtering the immobilized lipase to obtain a crude shortening;
transferring the crude shortening at 65 ℃ into a refrigeration house at-20 ℃ for quick freezing for 3 hours, then transferring into an environment at 5 ℃ for unfreezing for 24 hours, then transferring into a vacuum container with the pressure of-0.1 Mpa, heating to 25 ℃ at the heating speed of 0.1 ℃/min, then filling nitrogen into the vacuum container for constant pressure, and separating liquid shortening and solid shortening generated by melting the solidified shortening to obtain solid shortening; heating the solid shortening to 50 ℃ at normal pressure in a vacuum container, adding a moisture-proof agent accounting for 2% of the weight of the solid shortening, stirring and mixing uniformly, vacuumizing to-0.1 Mpa, quickly freezing in a refrigeration house at-20 ℃, and maintaining constant pressure of-0.1 Mpa for 3 hours to obtain the anhydrous shortening for baking.
Example 2
The difference from example 1 is that 13kg of extremely hydrogenated vegetable oil, 85kg of lard and 4kg of palm diacylglycerol stearate containing 70% diacylglycerol were added when preparing the anhydrous shortening.
Example 3
The difference from example 1 is that 12kg of extremely hydrogenated vegetable oil, 90kg of lard and 3kg of palm diacylglycerol stearate containing 70% diacylglycerol were added when preparing the anhydrous shortening.
Comparative example 1
The difference from example 3 is that the moisture barrier is beta-cyclodextrin.
Comparative example 2
The difference from example 3 is that n-octyl formate was added in an amount of 0.
Comparative example 3
The difference from example 3 is that palm diacylglycerol stearate contains 90% diacylglycerol.
The anhydrous shortening oils of examples 1-3 and comparative examples 1-3 were subjected to moisture, acid value, peroxide value and gas content tests in accordance with the test methods of LS/T3218-:
TABLE 1 Anhydrous shortening in air for 0 hours
| Moisture (%) | Acid value (mg KOH/g) | Peroxide number (meq/kg) | Gas content (mL/100g) | |
| Example 1 | 0.42 | 0.64 | 7 | 15 |
| Example 2 | 0.40 | 0.66 | 6 | 13 |
| Example 3 | 0.39 | 0.68 | 6 | 12 |
| Comparative example 1 | 0.41 | 0.66 | 7 | 13 |
| Comparative example 2 | 0.73 | 0.72 | 6 | 12 |
| Comparative example 3 | 0.62 | 0.77 | 8 | 12 |
TABLE 2 Anhydrous shortening placed in air for 6 hours
| Moisture (%) | Acid value (mg KOH/g) | Peroxide number (meq/kg) | Gas content (mL/100g) | |
| Example 1 | 0.45 | 0.67 | 8 | 17 |
| Example 2 | 0.44 | 0.67 | 7 | 16 |
| Example 3 | 0.42 | 0.69 | 7 | 15 |
| Comparative example 1 | 0.73 | 0.92 | 7 | 18 |
| Comparative example 2 | 0.77 | 0.79 | 9 | 15 |
| Comparative example 3 | 0.67 | 0.84 | 9 | 16 |
As can be seen from the first and second tables, the anhydrous shortening has low moisture content and moisture resistance, and the acid value, peroxide number and gas content all meet the requirements of LS/T3218-1992 and are lower than the shortenings in the prior art.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The anhydrous shortening for baking is characterized by comprising the following raw materials in parts by weight: 10-13 parts of extremely hydrogenated vegetable oil, 80-90 parts of lard oil and 3-5 parts of palm diacylglycerol stearate.
2. The anhydrous baking shortening according to claim 1, wherein the palm diacylglycerol stearate comprises 70-75% diacylglycerol.
3. The method for preparing anhydrous shortening for baking according to claim 1 or 2, comprising the steps of:
s1, mixing the extremely hydrogenated vegetable oil, the lard oil and the palm diacylglycerol stearate uniformly at 80 ℃ to obtain mixed oil;
s2, adding immobilized lipase and octyl formate into the mixed oil, then placing the mixed oil into a reaction kettle, vacuumizing to 0.1Mpa, reacting for 5 hours at 65 ℃, and filtering out the immobilized lipase to obtain a crude shortening product;
s3, transferring the crude shortening at 65 ℃ into a refrigeration house at-20 ℃ for quick freezing for 3 hours to obtain a solidified crude shortening;
s4, unfreezing the solidified shortening crude product in an environment at 5 ℃ for 24 hours, then transferring the solidified shortening crude product into a vacuum container with the pressure of-0.1 Mpa, heating to 25 ℃ at the heating rate of 0.1 ℃/min, then filling nitrogen into the vacuum container for constant pressure, and separating liquid shortening and solid shortening generated by melting the solidified shortening to obtain solid shortening;
s5, heating the solid shortening in a vacuum container to 50 ℃ under normal pressure, adding a moisture-proof agent, stirring and mixing uniformly, vacuumizing to-0.1 Mpa, quickly freezing in a refrigeration house at-20 ℃, and maintaining the constant pressure of-0.1 Mpa for 3 hours to obtain the anhydrous shortening for baking.
4. The method for preparing anhydrous shortening for baking according to claim 3, wherein the weight ratio of the moisture-proof agent to the solid shortening is 100: 2.
5. The method for preparing anhydrous shortening for baking according to claim 3, wherein the moisture-proofing agent is prepared by: dissolving 50 parts of beta-cyclodextrin and 12 parts of acidic cation exchange resin in 500 parts of water, stirring and heating to 70 ℃, adding 30 parts of stearic acid, reacting for 5 hours, separating an oil phase from a water phase, heating the oil phase to 80 ℃, filtering out solids when the oil phase is hot, and carrying out forced air drying at 80 ℃ for 6 hours to obtain the moisture-proof agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010290830.8A CN111567631A (en) | 2020-04-14 | 2020-04-14 | Anhydrous shortening for baking and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010290830.8A CN111567631A (en) | 2020-04-14 | 2020-04-14 | Anhydrous shortening for baking and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111567631A true CN111567631A (en) | 2020-08-25 |
Family
ID=72118980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010290830.8A Withdrawn CN111567631A (en) | 2020-04-14 | 2020-04-14 | Anhydrous shortening for baking and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111567631A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916590A (en) * | 2022-05-20 | 2022-08-19 | 甘南牦牛乳研究院 | Method for removing odor of yak milk ghee and enhancing flavor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578485A (en) * | 2012-03-28 | 2012-07-18 | 江南大学 | Method for preparing shortening/margarine base stock oil commonly used by lard oil base |
| CN104869831A (en) * | 2012-12-13 | 2015-08-26 | 森达美马来西亚有限公司 | Bakery shortenings from palm diacylglycerol |
| CN105454463A (en) * | 2014-08-18 | 2016-04-06 | 中粮营养健康研究院有限公司 | Non-palm shortening and preparation method thereof |
| CN109771331A (en) * | 2019-04-01 | 2019-05-21 | 派能生物科技（深圳）有限公司 | It is a kind of to adjust the health care product and its application that skin collagen is metabolized |
-
2020
- 2020-04-14 CN CN202010290830.8A patent/CN111567631A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578485A (en) * | 2012-03-28 | 2012-07-18 | 江南大学 | Method for preparing shortening/margarine base stock oil commonly used by lard oil base |
| CN104869831A (en) * | 2012-12-13 | 2015-08-26 | 森达美马来西亚有限公司 | Bakery shortenings from palm diacylglycerol |
| CN105454463A (en) * | 2014-08-18 | 2016-04-06 | 中粮营养健康研究院有限公司 | Non-palm shortening and preparation method thereof |
| CN109771331A (en) * | 2019-04-01 | 2019-05-21 | 派能生物科技（深圳）有限公司 | It is a kind of to adjust the health care product and its application that skin collagen is metabolized |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114916590A (en) * | 2022-05-20 | 2022-08-19 | 甘南牦牛乳研究院 | Method for removing odor of yak milk ghee and enhancing flavor |
| CN114916590B (en) * | 2022-05-20 | 2024-05-14 | 甘南牦牛乳研究院 | Method for removing smell of mutton and enhancing flavor of yak butter |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102762707B (en) | Method for modifying vegetable oils and primary plasticizer for vinyl polymers | |
| CN106084538B (en) | A kind of liquid carboxylic metal salt and the preparation method and application thereof | |
| CN111567631A (en) | Anhydrous shortening for baking and preparation method thereof | |
| CA3027739A1 (en) | Process for producing ethanol from corn comprising dry-milling and adding alkanesulfonic acid to the fermented mash | |
| CN113717372A (en) | Preparation method of plant-based raw material modified polyether polyol | |
| CN104987503A (en) | Preparation method of hard foam polyether polyol | |
| CN1176300A (en) | Rapidly crystallizing fat having low trans-fatty acid content | |
| CN112778955A (en) | Low-cost aqueous adhesive and preparation method thereof | |
| CN110845718A (en) | Preparation method of high-performance high-resilience polyether polyol | |
| US9464158B2 (en) | Polyols, preparation and use thereof | |
| CN105542145B (en) | A kind of citrate ether polymerized polyalcohol and its preparation method and application | |
| CN111303492B (en) | Waterproof ultra-light plant fiber composite material applied to degradable dinner plate and preparation method thereof | |
| CN109504560A (en) | A kind of safe and efficient paraffin removal agent for carbon hydrogen detergent and preparation method thereof | |
| CN108586245A (en) | A method of preparing monoglyceride using alcoholysis method | |
| CN1951551A (en) | Method for preparing methyl gluoside polyether fatty acid ester derivatives | |
| CN115572385B (en) | Preparation method of plant-based polyether polyol | |
| CN101423471A (en) | Method for preparing high-purity octanoic acid and capric acid | |
| CN116139548A (en) | Composite defoamer for water-based paint configuration and preparation method thereof | |
| CN106519051B (en) | A method of preparing starch high-carbon acid esters at supercritical conditions | |
| CN111557346B (en) | Lard-based general shortening and preparation method thereof | |
| CN115385791B (en) | Preparation method of diacetyl tartaric acid mono-diglyceride | |
| CN111153795A (en) | Method for synthesizing trimethylolpropane ricinoleate | |
| CN110862530B (en) | Preparation method of fullerene type nano tungsten disulfide/polyether polyol composite material for foam gap filler | |
| CN117700716B (en) | Preparation method of polyether polyol for waterproof coating | |
| CN113527127B (en) | Preparation method of 2-methoxy-5-acetamido-N, N-diacetoxyethylaniline |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200825 |
|
| WW01 | Invention patent application withdrawn after publication |