CN111802478A - Baking grease and preparation method and application thereof - Google Patents
Baking grease and preparation method and application thereof Download PDFInfo
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- CN111802478A CN111802478A CN202010512943.8A CN202010512943A CN111802478A CN 111802478 A CN111802478 A CN 111802478A CN 202010512943 A CN202010512943 A CN 202010512943A CN 111802478 A CN111802478 A CN 111802478A
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- oil
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- 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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to the technical field of food, and discloses baking grease which comprises the following components in percentage by mass: 75-85% of base oil, 10-18% of water, 4-9% of antioxidant and 1-3% of salt, wherein the base oil comprises diglyceride and triglyceride, and the mass ratio of the diglyceride to the triglyceride is (50-70): (10-30). The invention uses diglyceride as base oil, which can increase the crisping performance of the baking oil, effectively reduce the total energy and increase the physiological function; the added diglyceride can enhance the stability of the oil material and enrich the nutritive value. The product does not contain an emulsifier, has the shortening performance superior to that of the traditional shortening, and has higher nutritional value and physiological functions of reducing fat and the like.
Description
Technical Field
The invention relates to the technical field of baking grease processing, in particular to grease rich in diglyceride and special for baking and a preparation method thereof.
Background
With the increasing development of globalization trend, the culture of Chinese and Western languages and the frequent exchange of diet, baked food gradually occupies a certain position in the market, and therefore, the demand of special baking grease for making baked food is also gradually strong.
In recent years, baked fats and oils have poor ductility and poor hardness, and thus have poor handling properties when applied to baked goods, and may be affected by external factors during storage, resulting in poor appearance of baked products.
In addition, the baking special oil base material oil used in China is mainly one or more of refined animal triglyceride, hydrogenated oil and the like, but the content of trans fatty acid and saturated fatty acid in the traditional oil is high, so that the oil has potential harm to human health and the like.
Diacylglycerol is a natural component of oil and fat and is also an intermediate product of oil and fat metabolism in vivo. Has the advantages of good processing adaptability of safe nutrition, high human body compatibility, and the like. The grease rich in diglyceride is used for preparing the baked food, so that the baked food is easy to demould, the product is not sticky, and the baked food has soft and smooth mouthfeel. The grease composition rich in diglyceride can achieve the crisping performance superior to that of the traditional shortening, and has better use value and edible nutritive value. In addition, the oil can effectively reduce the potential harm of unsaturated fatty acid and trans-fatty acid to human bodies.
The emulsifying agent is added into the traditional baking special oil so as to improve the emulsibility of the baking special oil. However, the addition amount and pretreatment problems during the addition process are potential causes of some safety problems of the baked food.
Disclosure of Invention
The invention aims to provide a method for preparing baking special oil rich in high diglyceride. The invention solves the problems that the shortness part of common baking oil has shortness limitation, and the shortness part contains high-content trans fatty acid, unsaturated fatty acid and emulsifier which have potential harm to human body. The baking special grease with the optimal diglyceride content is obtained by carrying out the formula on different contents of the diglyceride grease.
The purpose of the invention is realized by the following technical scheme:
a baking grease comprises the following components in percentage by mass:
the base oil comprises diglyceride and triglyceride, and the mass ratio of the diglyceride to the triglyceride is (50-70): (10-30).
Preferably, the antioxidant is vitamin E and/or vitamin C.
Preferably, the base oil accounts for 80%, and the mass ratio of diglyceride to triglyceride is (60-70): (10-20).
Preferably, the diglyceride is one or more of palm oil-based diglyceride, peanut oil-based diglyceride, coconut oil-based diglyceride and tallow oil-based diglyceride; the triglyceride is one or more of palm oil, soybean oil, peanut oil, sesame oil, coconut oil and beef tallow.
Preferably, the preparation of diglycerides: from triglycerides, the corresponding fatty acids are first hydrolyzed by saponification and then esterified with glycerol using the partial glyceride Lipase G50 (available from Nippon Tianyae products group) from Penicillium camembertii to give diglycerides.
Preferably, the water is soft water.
The preparation method of the baking grease comprises the following steps:
(1) heating and uniformly mixing the base oil, and fully dissolving and stirring to obtain an oil phase;
(2) adding salt into water, stirring and mixing uniformly to obtain a water phase;
(3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), heating and stirring for carrying out an emulsification reaction to obtain an emulsion;
(4) processing the emulsion to obtain the baking grease;
and adding a fat-soluble antioxidant into the oil phase or adding a water-soluble antioxidant into the water phase.
Preferably, the preparation of the aqueous phase in step (2): heating and sterilizing water at the temperature of 70-90 ℃ for 30-90 min, then cooling to 30-50 ℃, adding a water-soluble antioxidant and salt, and fully dissolving and uniformly mixing to form a water phase.
Preferably, the temperature of the emulsification reaction in the step (3) is 60-70 ℃ and the time is 20-35 min.
Preferably, the processing step of step (4) includes: sequentially carrying out refrigeration kneading and curing on the obtained emulsion; wherein the refrigeration temperature is-20 to-5 ℃, and the rotation speed of the refrigeration unit is 200 to 400 rpm; the curing temperature is 20-30 ℃, and the curing time is 24-48 h.
The application of the baking grease in preparing baked food.
Compared with the prior art, the invention has the following remarkable advantages:
(1) the invention uses the diglyceride to effectively improve the problem of poor shortening performance of part of shortening, can prepare baked products with good shortening performance, widens the application range of the baking grease, and has remarkable effect on improving the quality of the baked products.
(2) The invention uses diglyceride and triglyceride as base oil, the added diglyceride can enhance the stability, and has higher nutritive value and physiological functions of reducing fat and the like; meanwhile, the total energy is effectively reduced, the physiological function is increased, and the problems of large heat and high energy of the traditional baked grease are solved. The invention has the performance of low trans fatty acid and saturated fatty acid because the extremely hydrogenated oil is not used, and solves the problem that the traditional baked grease has obvious damage to the health of human bodies.
(3) Meanwhile, a better baking function can be obtained without adding an emulsifier, and the problem of food safety caused by improper addition of the emulsifier is solved.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. If not otherwise specified. The technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are all commercially available products.
Example 1
The baking grease rich in diglyceride comprises the following components in percentage by mass:
the peanut oil is firstly saponified and hydrolyzed into corresponding fatty acid, and then the peanut oil-based fatty acid is esterified with glycerol by using partial glyceride Lipase G50 from penicillium (Penicillium camembertii) to obtain the peanut oil-based diglyceride. The peanut oil-based diglyceride with higher content is obtained by utilizing a molecular distillation technical means.
The preparation method of the special baking grease rich in peanut oil-based diglyceride comprises the following steps:
(1) heating and uniformly mixing peanut oil-based diglyceride and palm oil, adding vitamin E, and fully dissolving and stirring to obtain an oil phase.
(2) Heating soft water at 80 deg.C for sterilizing for 60min, cooling to 40 deg.C, adding salt, dissolving completely, and mixing to obtain water phase.
(3) And (3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), and stirring for carrying out an emulsification reaction. The emulsifying temperature in the process of preparing the emulsion is 65 ℃, and the emulsifying time is 30 min.
(4) The processing steps comprise: and (3) sequentially carrying out refrigeration kneading and curing operations on the obtained emulsion. Wherein the temperature of the refrigeration step is-15 ℃ and the rotational speed of the refrigeration unit is 350 rpm. The curing step temperature is 25 ℃, and the curing time is 24 h.
Example 2
The baking grease rich in diglyceride comprises the following components in percentage by mass:
tallow is first saponified and hydrolyzed to the corresponding fatty acids and then esterified with glycerol using the partial glyceride Lipase G50 from Penicillium camembertii to give tallow-based diglycerides. By utilizing a molecular distillation technical means, the tallow diglyceride with higher content is obtained.
The preparation method of the special baking grease rich in tallow diglyceride comprises the following steps:
(1) heating and uniformly mixing the tallow-based diglyceride and the palm oil, adding the vitamin E, and fully dissolving and stirring to obtain an oil phase.
(2) Heating soft water at 90 deg.C for sterilizing for 30min, cooling to 40 deg.C, adding salt and vitamin C, and dissolving to obtain water phase.
(3) And (3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), and stirring for carrying out an emulsification reaction. The emulsifying temperature in the process of preparing the emulsion is 65 ℃, and the emulsifying time is 30 min.
(4) The processing steps comprise: and (3) sequentially carrying out refrigeration kneading and curing operations on the obtained emulsion. Wherein the temperature of the refrigeration step is-20 ℃ and the rotational speed of the refrigeration unit is 300 rpm. The curing step temperature is 25 ℃, and the curing time is 36 h.
Example 3
The baking grease rich in diglyceride comprises the following components in percentage by mass:
palm oil-based diglycerides are prepared by first saponifying and hydrolyzing palm oil into corresponding fatty acids and then esterifying the palm oil-based fatty acids with glycerol using partial glyceride Lipase G50 derived from Penicillium camemberti. The palm oil-based diglyceride with higher content is obtained by utilizing a molecular distillation technical means.
The preparation method of the special baking grease rich in palm oil-based diglyceride comprises the following steps:
(1) heating and uniformly mixing palm oil-based diglyceride and soybean oil, adding vitamin E, and fully dissolving and stirring to obtain an oil phase.
(2) Heating soft water at 80 deg.C for sterilizing for 40min, cooling to 40 deg.C, adding salt, dissolving completely, and mixing to obtain water phase.
(3) And (3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), and stirring for carrying out an emulsification reaction. The emulsifying temperature in the process of preparing the emulsion is 65 ℃, and the emulsifying time is 25 min.
(4) The processing steps comprise: and (3) sequentially carrying out refrigeration kneading and curing operations on the obtained emulsion. Wherein the temperature of the refrigeration step is-18 ℃ and the rotational speed of the refrigeration unit is 320 rpm. The curing step temperature is 25 ℃, and the curing time is 48 h.
Example 4
The baking grease rich in diglyceride comprises the following components in percentage by mass:
coconut oil is first saponified and hydrolyzed to the corresponding fatty acids and then esterified with glycerol using partial glyceride Lipase G50 from Penicillium camemberti to give coconut oil diglycerides. The coconut oil-based diglyceride with higher content is obtained by utilizing a molecular distillation technical means.
The preparation method of the special baking grease rich in coconut oil-based diglyceride comprises the following steps:
(1) heating and mixing coconut oil-based diglyceride and coconut oil uniformly, adding vitamin E, and fully dissolving and stirring to obtain an oil phase.
(2) Heating soft water at 90 deg.C for sterilizing for 60min, cooling to 40 deg.C, adding salt, dissolving completely, and mixing to obtain water phase.
(3) And (3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), and stirring for carrying out an emulsification reaction. The emulsifying temperature in the process of preparing the emulsion is 65 ℃, and the emulsifying time is 25 min.
(4) The processing steps comprise: and (3) sequentially carrying out refrigeration kneading and curing operations on the obtained emulsion. Wherein the temperature of the refrigeration step is-20 ℃ and the rotational speed of the refrigeration unit is 300 rpm. The curing step temperature is 25 ℃, and the curing time is 24 h.
Example 5
The baking grease rich in diglyceride comprises the following components in percentage by mass:
coconut oil is first saponified and hydrolyzed to the corresponding fatty acids and then esterified with glycerol using partial glyceride Lipase G50 from Penicillium camemberti to give coconut oil diglycerides. The coconut oil-based diglyceride with higher content is obtained by utilizing a molecular distillation technical means.
The preparation method of the special baking grease rich in coconut oil-based diglyceride comprises the following steps:
(1) heating and uniformly mixing the coconut oil-based diglyceride and the palm oil, adding the vitamin E, and fully dissolving and stirring to obtain an oil phase.
(2) Heating soft water at 90 deg.C for sterilizing for 30min, cooling to 40 deg.C, adding salt, dissolving completely, and mixing to obtain water phase.
(3) And (3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), and stirring for carrying out an emulsification reaction. The emulsifying temperature in the process of preparing the emulsion is 65 ℃, and the emulsifying time is 20 min.
(4) The processing steps comprise: and (3) sequentially carrying out refrigeration kneading and curing operations on the obtained emulsion. Wherein the temperature of the refrigeration step is-20 ℃ and the rotational speed of the refrigeration unit is 300 rpm. The curing step temperature is 25 ℃, and the curing time is 48 h.
And (3) performance testing:
the baked fats and oils obtained in examples 1, 2, 3, 4 and 5 were used with commercially available conventional shortening spread edible lard (purchased from a local supermarket) to make crackers.
The formula for making the crisp biscuit is as follows:
(the above percentages are mass percentages)
The manufacturing steps are as follows:
(1) sieving low-gluten flour, adding sodium bicarbonate, and mixing
(2) Adding white granulated sugar and salt into baking oil, stirring, mixing completely, and pouring into the mixture of step (1)
(3) Taking fresh egg liquid, stirring, and pouring into the mixed dough obtained in the step (3)
(4) Fully kneading the mixed dough obtained in the step (4), and preparing the heart-shaped dough into the heart-shaped dough sheet by using a heart-shaped die
(5) And (4) putting the dough sheet obtained in the step (5) into a baking tray, and baking for 40min at the oven temperature of 165 ℃.
The five kinds of diglyceride-rich baking special oil and the crisp biscuits prepared from the commercial traditional shortening are subjected to texture detection and sensory evaluation.
The texture detection method comprises the following steps:
texture analysis of the above-described crackers was performed using a ta.xt2i texture analyzer (uk) including hardness, crispness and chewiness.
The results of evaluation of the above five diglyceride-rich baking oils and fats by using their example numbers as names are shown in table 1 below:
TABLE 1
| Type of fat | Hardness per gram | Brittleness/g | Chewiness/g |
| Example 1 | 2598±0.88 | 3661±1.12 | 189±1.21 |
| Example 2 | 2581±2.12 | 3692±1.00 | 187±1.18 |
| Example 3 | 2537±1.24 | 3688±1.28 | 184±1.67 |
| Example 4 | 2585±1.45 | 3696±1.03 | 190±1.35 |
| Example 5 | 2599±1.29 | 3672±1.54 | 186±1.86 |
| Commercial traditional shortening | 2561±1.03 | 3408±1.76 | 197±2.34 |
It can be seen from table 1 that the five diglyceride-rich baking oils have hardness which is not much different from that of the conventional shortening sold on the market, but have the advantages of better crispness and easier chewing. Therefore, the diglyceride-rich baking oil and fat prepared by the method has better crisping performance.
The sensory evaluation method comprises the following steps:
an evaluation group consisting of 12 food sensory evaluation professionals evaluates the four aspects of the shape, the color, the taste (crispness) and the organization of the crisp biscuits.
Determination of the rating:
form full score: 20 minutes
The color and luster are full: 20 minutes
The taste is full: 40 minutes
Organization full score: 20 minutes
Totally 100 points
Grading according to the total score: 0-30: poor performance; 30-70: generally; 70-90: the method is good; 90-100: is excellent.
The results of evaluation of the above five diglyceride-rich baking oils with their example numbers as names are shown in table 2 below:
TABLE 1
The five types of grease which are rich in diglyceride and are special for baking have good crisping performance, the die is easy to remove in the manufacturing process, and the prepared crisp biscuits are even in crisping and good in crispness and have better crisping performance compared with the traditional shortening. The scope of protection of the invention is not limited by the above embodiments.
Claims (10)
1. The baking grease is characterized by comprising the following components in percentage by mass:
the base oil comprises diglyceride and triglyceride, and the mass ratio of the diglyceride to the triglyceride is (50-70): (10-30).
2. The baking fat and oil according to claim 1, wherein the antioxidant is vitamin E or vitamin C.
3. The baking oil and fat according to claim 1, wherein the base oil is 80%, and the mass ratio of diglyceride to triglyceride is (60-70): (10-20).
4. The baked fat or oil according to claim 1, wherein the diglyceride is one or more of palm oil-based diglyceride, peanut oil-based diglyceride, coconut oil-based diglyceride, and tallow oil-based diglyceride; the triglyceride is one or more of palm oil, soybean oil, peanut oil, sesame oil, coconut oil and beef tallow.
5. The baking fat or oil according to any one of claims 1 to 4, wherein the preparation of the diglyceride comprises: the corresponding fatty acids are first hydrolyzed from the saponification of triglycerides and then esterified with glycerol using the partial glyceride Lipase G50 from Penicillium camemberti to give diglycerides.
6. The method for producing baked fat according to any one of claims 1 to 5, characterized by comprising the steps of:
(1) heating and uniformly mixing the base oil, and fully dissolving and stirring to obtain an oil phase;
(2) adding salt into water, stirring and mixing uniformly to obtain a water phase;
(3) adding the water phase prepared in the step (2) into the oil phase prepared in the step (1), heating and stirring for carrying out an emulsification reaction to obtain an emulsion;
(4) processing the emulsion to obtain the baking grease;
and adding a fat-soluble antioxidant into the oil phase or adding a water-soluble antioxidant into the water phase.
7. The method for preparing baked fats and oils according to claim 6, wherein the preparation of the aqueous phase in step (2): heating and sterilizing water at the temperature of 70-90 ℃ for 30-90 min, then cooling to 30-50 ℃, adding a water-soluble antioxidant and salt, and fully dissolving and uniformly mixing to form a water phase.
8. The method for preparing baked grease according to claim 6 or 7, wherein the temperature of the emulsification reaction in the step (3) is 60 to 70 ℃ and the time is 20 to 35 min.
9. The method for preparing baked fats and oils according to claim 8, wherein the processing step of step (4) comprises: sequentially carrying out refrigeration kneading and curing on the obtained emulsion; wherein the refrigeration temperature is-20 to-5 ℃, and the rotation speed of the refrigeration unit is 200 to 400 rpm; the curing temperature is 20-30 ℃, and the curing time is 24-48 h.
10. Use of the baked fat or oil according to any one of claims 1 to 5 for preparing baked goods.
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| CN112931633A (en) * | 2021-01-29 | 2021-06-11 | 江南大学 | Preparation method of vitamin C loaded oleogel and shortening blend, product and application thereof |
| CN113498808A (en) * | 2021-07-05 | 2021-10-15 | 广东粤膳特医营养科技有限公司 | Coconut oil composition and preparation method and application thereof |
| CN114868807A (en) * | 2021-02-05 | 2022-08-09 | 广东粤膳特医营养科技有限公司 | Lipid composition and preparation method and application thereof |
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| CN113498808B (en) * | 2021-07-05 | 2023-09-19 | 广东粤膳特医营养科技有限公司 | Coconut oil composition and preparation method and application thereof |
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Application publication date: 20201023 |
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| RJ01 | Rejection of invention patent application after publication |