CN112931633A - Preparation method of vitamin C loaded oleogel and shortening blend, product and application thereof - Google Patents
Preparation method of vitamin C loaded oleogel and shortening blend, product and application thereof Download PDFInfo
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- CN112931633A CN112931633A CN202110127844.2A CN202110127844A CN112931633A CN 112931633 A CN112931633 A CN 112931633A CN 202110127844 A CN202110127844 A CN 202110127844A CN 112931633 A CN112931633 A CN 112931633A
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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
- 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
- A23D7/0053—Compositions other than spreads
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- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- 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
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Abstract
The invention discloses a preparation method of a vitamin C loaded oleogel and shortening blend and an application thereof, which comprises the steps of preparing a vitamin C loaded gelator, heating and stirring the vitamin C loaded gelator and vegetable oil in a water bath at 80-90 ℃ for 20-30min, and cooling at 4 ℃ to form vitamin C loaded gel grease. And then melting and mixing the gel oil and the shortening, cooling and kneading to form a gel oil/shortening blend which is used as a substitute of the shortening or margarine to be applied to baked food, so that the fatty acid composition of the biscuit can be improved, and the nutritional value of the biscuit can be enriched. The blend of the vitamin C-loaded gel oil and the shortening is applied to cookies, so that the problems of easy oxidation and poor storage stability of the gel oil are solved while the fatty acid composition of the cookies is improved, and meanwhile, the application of the cheap and efficient water-soluble antioxidant in the oil is expanded.
Description
Technical Field
The invention belongs to the field of functional foods and food processing, and particularly relates to a preparation method of a blend of vitamin C loaded oleogel and shortening, a product and application thereof.
Background
The shortening is refined animal and vegetable oil, hydrogenated oil or mixture of the above oil, has plasticity, emulsifiability and other processing properties, and can impart flavor and texture to baked products. However, the shortening contains a large amount of saturated fatty acid and even trans fatty acid, which can have negative effects on human health. The gel oil is a viscoelastic liquid or solid lipid mixture with thermoreversible characteristics, and is prepared by forming a three-dimensional network structure by a gel factor through crystallization or self-assembly to limit the flow of liquid oil so as to gelatinize the liquid oil. The liquid oil in the gel oil contains unsaturated fatty acid, is beneficial to health, has certain plasticity and mechanical strength, and has the potential of replacing shortening. However, gel oils are more easily oxidized than shortenings due to the large amount of unsaturated fatty acids, making their use limited.
The cookie is a baked product with high fat content, the shortening plays an important role in the cookie making process, the solid fat in the shortening covers gluten and starch granules, and a viscoelastic dough structure with good air inflation and softness is formed by controlling the development of the gluten and filling air, so that the cookie has crisp mouthfeel. The gel oil takes vegetable oil as base oil, lacks solid fat crystals, is not enough to completely simulate the functional characteristics of the shortening, cannot prepare dough with similar rheological characteristics, cannot obtain the quality similar to that of biscuits containing the shortening, and still has certain difference in texture and sense. Meanwhile, the gel oil contains high content of unsaturated fatty acid, so that the cookie products are more prone to oxidative rancidity during storage.
The problem to be solved is to use the gel oil as a substitute of the traditional solid fat to be applied to cookies, improve the fatty acid composition of the cookies, ensure the storage stability of products, improve the oxidation resistance of unsaturated fatty acid and enable the texture and sense of the cookies to be close to the texture and sense of the traditional shortening cookies.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Accordingly, it is an object of the present invention to overcome the deficiencies of the prior art and to provide a method for preparing a vitamin C loaded oleogel and shortening blend.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of a blend of vitamin C loaded oleogel and shortening comprises preparing vitamin C loaded oleogel grease; preparing a blend of vitamin C loaded gel oil and shortening: respectively heating and melting the vitamin C loaded oil gel and the shortening, mixing and stirring at 80-90 ℃ for 20-30min, putting the molten mixture into a refrigerator at 4 ℃ for refrigeration overnight, then stirring at low speed by using a stirrer in an ice bath at 0 ℃, and kneading to form a gel oil/shortening blend.
As a preferred scheme of the preparation method of the vitamin C gel oil and shortening blend, the preparation method comprises the following steps: the preparation method of the vitamin C-loaded gel oil comprises the steps of melting an oil gel factor which is solid at normal temperature and an emulsifier at 80-90 ℃ to obtain an oil phase; taking a vitamin C solution with a certain concentration as a water phase; heating and stirring the oil phase and the water phase, fully mixing, and mixing the mixture for 2-3min at the rotating speed of 10000-30000 r/min by using a high-speed dispersion machine to form emulsion; drying to remove water to obtain gel factor embedded with vitamin C; adding a vitamin C-embedded gel factor into vegetable oil, stirring for 20-30min in water bath heating at 80-90 ℃, and refrigerating the molten mixture in a refrigerator at 4 ℃ overnight to form the vitamin C-loaded gel oil.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the ratio of the gelator to the emulsifier is 1: 0.005-0.02.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the concentration of the vitamin C aqueous solution is 100-300 mg/mL.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the ratio of the gelator to the vitamin C aqueous solution is 1: 0.06-0.08.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the oil gel factor is one or more of beeswax, rice bran wax, sunflower wax, candelilla wax and fruit wax; the emulsifier is one or more of soybean phospholipid, monoglyceride, sucrose ester and lauric monoglyceride.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the ratio of the vegetable oil to the embedded vitamin C gel factor is 1: 0.05-0.10; the vegetable oil is one or more of soybean oil, corn oil, sunflower seed oil, peanut oil and linseed oil.
As a preferred embodiment of the method for preparing the vitamin C loaded oleogel and shortening blend of the invention, wherein: the ratio of the vitamin C loaded oleogel to the shortening is 1-4: 1.
It is a further object of the present invention to overcome the deficiencies of the prior art by providing a product made by the process for making a vitamin C loaded oleogel and shortening blend.
It is another object of the present invention to overcome the deficiencies of the prior art by providing a use of a vitamin C loaded gel oil and shortening blend in cookies, wherein: the ingredients of the cookie are as follows: 24.4% of blend of vitamin C-loaded oleogel and shortening, 6.1% of fine granulated sugar, 8.1% of powdered sugar, 20.3% of eggs, 40.7% of low-gluten flour and 0.4% of salt; the preparation method of the cookie biscuit comprises the following steps: mixing the blend of vitamin C loaded oleogel and shortening with fine granulated sugar and sugar powder, and fermenting for 3 min; adding the scattered egg liquid in several times, and uniformly stirring; sieving the mixture by using a filter sieve of 80-100 meshes, sieving the sieved mixture into low-gluten powder, adding salt, and uniformly mixing to form dough; equally dividing the dough into small dough with the mass of 13g, and pressing the small dough into a fixed shape with the average thickness of 6-7mm and the diameter of 55-60mm by using a die; and (4) putting the mixture into a preheated oven, and baking for 15-17min at the upper fire temperature of 180 ℃ and the lower fire temperature of 170 ℃.
The invention has the beneficial effects that:
(1) the invention constructs the gel grease by using the gel factor embedded with the vitamin C, so that the vitamin C can be uniformly dispersed in a network structure of the gel grease, and the oxidation stability and the nutritional value of the gel grease are improved.
(2) The invention uses the gel oil/shortening blend to replace part of shortening to be applied to the baked products, can improve the fatty acid composition of the baked products and reduce the proportion of saturated fatty acid in the products. Meanwhile, the vitamin C load can improve the oxidation stability of the product and prolong the shelf life of the product.
(3) The invention uses the gel oil/shortening blend to replace shortening to produce the baked product, the quality and the taste are very similar to the commercial product, and the product is easy to be accepted by consumers.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing the comparison of oxidation stability of gel oils and fats with different amounts of vitamin C added in the examples of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
(1) Weighing 20g of beeswax, and adding 0.6 percent of soybean lecithin in mass fraction.
(2) Heating in 80 deg.C water bath to completely melt, and stirring to mix well to form oil phase solution;
weighing 300mg of vitamin C, and dissolving the vitamin C in 1mL of deionized water to form an aqueous phase solution;
mixing the two phases, emulsifying at 10000r/min for 3min by using a high-speed dispersion machine, and pre-freezing the obtained emulsion at 4 ℃;
and (4) freeze-drying the pre-frozen sample to obtain the vitamin C loaded gel factor.
(3) Adding a certain amount of soybean oil into 8% by mass of a vitamin C-loaded gel factor, heating and stirring in water bath at 80 ℃ for 30min, taking out, and refrigerating at 4 ℃ to form the vitamin C-loaded gel oil.
(4) Respectively heating and melting vitamin C loaded oleogel and shortening in a mass ratio of 1:1, mixing and stirring at 80 ℃ for 30min, and cooling and kneading the molten mixture at 4 ℃ to form a gel oil/shortening blend.
Example 2
(1) Weighing 20g of rice bran wax, and adding monoglyceride with the mass fraction of 0.8%.
(2) Heating in 80 deg.C water bath to completely melt, and stirring to mix well to form oil phase solution;
weighing 300mg of vitamin C, and dissolving the vitamin C in 1mL of deionized water to form an aqueous phase solution;
mixing the two phases, emulsifying at 15000r/min for 2min with a high speed dispersion machine, and pre-freezing the obtained emulsion at 4 deg.C;
and (4) freeze-drying the pre-frozen sample to obtain the vitamin C loaded gel factor.
(3) Adding a certain amount of corn oil into gel factors loaded with vitamin C with the mass fraction of 6%, heating and stirring in water bath at 80 ℃ for 30min, taking out, and refrigerating at 4 ℃ to form gel oil loaded with vitamin C.
(4) Respectively heating and melting vitamin C loaded oleogel and shortening in a mass ratio of 1:1, mixing and stirring at 80 ℃ for 30min, and cooling and kneading the molten mixture at 4 ℃ to form a gel oil/shortening blend.
Example 3
(1) 20g of fruit wax is weighed, and sucrose ester with the mass fraction of 1.2 percent is added.
(2) Heating in 80 deg.C water bath to completely melt, and stirring to mix well to form oil phase solution;
weighing 300mg of vitamin C, and dissolving the vitamin C in 1mL of deionized water to form an aqueous phase solution;
mixing the two phases, emulsifying at 15000r/min for 2min with a high speed dispersion machine, and pre-freezing the obtained emulsion at 4 deg.C;
and (4) freeze-drying the pre-frozen sample to obtain the vitamin C loaded gel factor.
(3) Taking a certain amount of sunflower seed oil, adding 8% by mass of a vitamin C-loaded gel factor, heating and stirring in water bath at 85 ℃ for 30min, taking out, and refrigerating at 4 ℃ to form the vitamin C-loaded gel oil.
(4) Respectively heating and melting vitamin C loaded oleogel and shortening in a mass ratio of 1:1, mixing and stirring at 80 ℃ for 30min, and cooling and kneading the molten mixture at 4 ℃ to form a gel oil/shortening blend.
Example 4
Use of gel fat/shortening blends
The gel fat/shortening blend obtained in example 1 was applied to cookies;
weighing the components of the cookie biscuit according to the mass ratio: 24.4% of gel oil/shortening blend, 6.1% of fine granulated sugar, 8.1% of sugar powder, 20.3% of eggs, 40.7% of soft flour and 0.4% of salt;
mixing the gel oil/shortening blend with fine granulated sugar and sugar powder, and fermenting for 3 min;
adding the scattered egg liquid in several times, and uniformly stirring;
sieving with 80-100 mesh sieve, adding low gluten powder, adding salt, and mixing to obtain dough;
equally dividing the dough into small dough with the mass of 13g, and pressing into a circle with the average thickness of 6-7mm and the diameter of 55-60mm by using a die;
placing into a preheated oven, heating with 180 deg.C fire, heating with 170 deg.C fire, and baking for 15-17 min.
Comparative example 1
Referring to example 1, gel oils containing different amounts of vitamin C added were prepared;
and (3) carrying out an oven accelerated oxidation experiment according to the method recommended by AOCS, equally dividing and packaging the samples into sample bottles, storing the samples in an oven at the constant temperature of 60 ℃, and taking out a batch of samples every 2 days for determination.
The peroxide value of the sample is determined by using the national standard GB/T5538-2005 animal and vegetable fat peroxide value determination. And (4) inspecting the oxidation stability of the gel oil with different vitamin C addition amounts.
The experimental samples were prepared as follows:
a: no vitamin C is added;
b: the mass ratio of the gel factor to the vitamin C is 1: 0.04;
c: the mass ratio of the gel factor to the vitamin C is 1: 0.06;
d: the mass ratio of the gelator to the vitamin C is 1: 0.08;
e: the mass ratio of the gelator to the vitamin C is 1: 0.1.
As can be seen from FIG. 1, at a lower addition amount, the increase of the peroxide value of the oleogel becomes slower and the oxidation resistance is enhanced as the addition amount of vitamin C increases. However, when the addition amount of the vitamin C is further increased, the peroxide value of the oleogel is increased more quickly, and the oxidation resistance is obviously weakened. Probably because the vitamin C-loaded gel factor components comprise beeswax, soybean phospholipid and vitamin C, excessive VC can generate oxidation promotion effect, and the beeswax and the soybean phospholipid are also oxidized in the storage process, so that the integral peroxide value of the sample is increased.
Therefore, the gel factor of 6-8% of vitamin C is preferably selected, and the antioxidant effect is optimal.
Comparative example 2
The cookies made in example 4 were subjected to fatty acid comparison analysis with cookies made with shortening: according to the method of GB 5009.168-2016, a sample is subjected to methyl esterification by a boron trifluoride method, and the fatty acid composition of the sample after the methyl esterification is determined by a gas chromatograph equipped with a flame ion detector.
And (3) according to the fatty acid mixed standard, the fatty acid composition of the sample is determined, and the fatty acid composition is quantified through an area normalization method.
Table 1 fatty acid composition of cookies
As can be seen from table 1, when the shortening is replaced by the gel oil, the content of saturated fatty acids in the gel oil is reduced in proportion, so that the proportion of the saturated fatty acids to unsaturated fatty acids (USFA) is reduced from 1.02 to 0.20, the fatty acid composition in the cookie is changed, and the nutritional value of the cookie is improved.
Comparative example 3
Comparative texture analysis of the cookies made in example 4 and the cookies made with shortening are shown in Table 2.
TABLE 2 texture analysis of cookies prepared from two raw materials
As can be seen from Table 2, it was found that the firmness and crispness of the two different cookies exhibited a lesser upward trend with increasing shelf life, probably due to the stiffening of the texture of the cookies caused by the cross-linking of the protein and starch in the cookies, while the loss of water from the interior of the cookies during shelf life caused the drying of the cookies, resulting in an increase in crispness.
The cookies made in example 4 had similar texture characteristics to cookies made with only shortening, both in terms of firmness and crispness.
The invention provides a preparation method of a vitamin C loaded oleogel and shortening blend, which is characterized in that vitamin C is loaded, the vitamin C is uniformly dispersed in oil on the premise of not changing the structural property, the oxidation stability and the nutritional value of gel oil are improved, the blend with the property closer to that of shortening is obtained by changing the adding amount of a gelling agent in the gel oil and the mixing ratio of the gel oil and the shortening, and the blend is used as a substitute of the shortening or margarine to be applied to baking products such as cookies and the like, so that the fatty acid composition of the cookies is improved, the nutritional value of the cookies is enriched, the oxidation stability of the gel oil-based cookies is effectively improved, and the shelf life is prolonged. The cookie prepared by the invention can also achieve the quality and taste similar to those of commercial shortening cookies, and is more easily accepted by consumers.
The gel oil containing different vitamin C addition amounts is prepared, the gel factor of 6-8% of vitamin C is preferably selected, and the antioxidation effect is optimal. The invention constructs the gel grease by using the gel factor embedded with the vitamin C, so that the vitamin C can be uniformly dispersed in a network structure of the gel grease, and the oxidation stability and the nutritional value of the gel grease are improved.
The invention uses the gel oil/shortening blend to replace part of shortening to be applied to the baked products, can improve the fatty acid composition of the baked products and reduce the proportion of saturated fatty acid in the products. Meanwhile, the vitamin C load can improve the oxidation stability of the product and prolong the shelf life of the product. The invention uses the gel oil/shortening blend to replace shortening to produce the baked product, the quality and the taste are very similar to the commercial product, and the product is easy to be accepted by consumers.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of a blend of vitamin C loaded oleogel and shortening is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
preparing gel grease loaded with vitamin C;
preparing a blend of vitamin C loaded gel oil and shortening: respectively heating and melting the vitamin C loaded oil gel and the shortening, mixing and stirring at 80-90 ℃ for 20-30min, putting the molten mixture into a refrigerator at 4 ℃ for refrigeration overnight, then stirring at low speed by using a stirrer in an ice bath at 0 ℃, and kneading to form a gel oil/shortening blend.
2. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 1, wherein: the preparation method of the vitamin C loaded gel oil comprises the following steps,
melting an oil gel factor and an emulsifier which are solid at normal temperature at 80-90 ℃ to be used as an oil phase;
taking a vitamin C solution with a certain concentration as a water phase;
heating and stirring the oil phase and the water phase, fully mixing, and mixing the mixture for 2-3min at the rotating speed of 10000-30000 r/min by using a high-speed dispersion machine to form emulsion;
drying to remove water to obtain gel factor embedded with vitamin C;
adding a vitamin C-embedded gel factor into vegetable oil, stirring for 20-30min in water bath heating at 80-90 ℃, and refrigerating the molten mixture in a refrigerator at 4 ℃ overnight to form the vitamin C-loaded gel oil.
3. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 2, wherein: the mass ratio of the gelator to the emulsifier is 1: 0.005-0.02.
4. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 2, wherein: the concentration of the vitamin C aqueous solution is 100-300 mg/mL.
5. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 2, wherein: the mass ratio of the gelator to the vitamin C is 1: 0.06-0.08.
6. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 2, wherein: the oil gel factor is one or more of beeswax, rice bran wax, sunflower wax, candelilla wax and fruit wax; the emulsifier is one or more of soybean phospholipid, monoglyceride, sucrose ester and lauric monoglyceride.
7. A method of making a vitamin C loaded oleogel and shortening blend as claimed in claim 2, wherein: the mass ratio of the vegetable oil to the vitamin C-embedded gel factor is 1: 0.05-0.10; the vegetable oil is one or more of soybean oil, corn oil, sunflower seed oil, peanut oil and linseed oil.
8. A method for preparing a vitamin C loaded oleogel and shortening blend as claimed in any one of claims 1 to 7, wherein: the mass ratio of the vitamin C loaded oleogel to the shortening is 1-4: 1.
9. The product of the method of making a vitamin C loaded oleogel and shortening blend of any of claims 1-8.
10. Use of a vitamin C loaded oleogel and shortening blend in cookies as claimed in claim 9 wherein:
the cookie biscuit is prepared by weighing the following components in parts by mass: 24.4% of blend of vitamin C-loaded oleogel and shortening, 6.1% of fine granulated sugar, 8.1% of powdered sugar, 20.3% of eggs, 40.7% of low-gluten flour and 0.4% of salt;
the preparation method of the cookie biscuit comprises the following steps:
mixing the blend of vitamin C loaded oleogel and shortening with fine granulated sugar and sugar powder, and fermenting for 3 min;
adding the scattered egg liquid in several times, and uniformly stirring;
sieving the mixture by using a filter sieve of 80-100 meshes, sieving the sieved mixture into low-gluten powder, adding salt, and uniformly mixing to form dough;
equally dividing the dough into small dough with the mass of 13g, and pressing the small dough into a fixed shape with the average thickness of 6-7mm and the diameter of 55-60mm by using a die;
and (4) putting the mixture into a preheated oven, and baking for 15-17min at the upper fire temperature of 180 ℃ and the lower fire temperature of 170 ℃.
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| CN114403240A (en) * | 2022-01-07 | 2022-04-29 | 华南农业大学 | Novel rice bran protein-based shortening substitute and application thereof in baked food |
| CN114403240B (en) * | 2022-01-07 | 2023-07-21 | 华南农业大学 | Novel rice bran protein-based shortening substitute and application thereof in baked food |
| CN114403180A (en) * | 2022-01-19 | 2022-04-29 | 广州市珠江饼业食品有限公司 | Resveratrol-loaded lipid gel-based pancake and preparation method thereof |
| CN116083168A (en) * | 2022-10-31 | 2023-05-09 | 江南大学 | Preparation method of antioxidant reinforced oil gel loaded with hydrophilic tea polyphenol |
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