CN113575699A - Shortening for baking and preparation method thereof - Google Patents
Shortening for baking and preparation method thereof Download PDFInfo
- Publication number
- CN113575699A CN113575699A CN202110908173.3A CN202110908173A CN113575699A CN 113575699 A CN113575699 A CN 113575699A CN 202110908173 A CN202110908173 A CN 202110908173A CN 113575699 A CN113575699 A CN 113575699A
- Authority
- CN
- China
- Prior art keywords
- parts
- fatty acid
- shortening
- emulsifier
- acid ester
- 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.)
- Pending
Links
- 238000004904 shortening Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000194 fatty acid Substances 0.000 claims abstract description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 24
- 229930195729 fatty acid Natural products 0.000 claims abstract description 24
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 17
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000011709 vitamin E Substances 0.000 claims abstract description 17
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 17
- 229940046009 vitamin E Drugs 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 16
- 239000003549 soybean oil Substances 0.000 claims abstract description 16
- 230000009261 transgenic effect Effects 0.000 claims abstract description 16
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 11
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 11
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- LSUIEOBBDXBMCZ-NDENLUEZSA-N methyl 2-[(z)-(9-hydroxy-10-methoxy-2,2,4-trimethyl-1h-chromeno[3,4-f]quinolin-5-ylidene)methyl]thiophene-3-carboxylate Chemical compound C1=CSC(\C=C/2C3=C4C(C)=CC(C)(C)NC4=CC=C3C3=C(OC)C(O)=CC=C3O\2)=C1C(=O)OC LSUIEOBBDXBMCZ-NDENLUEZSA-N 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 239000003925 fat Substances 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000004519 grease Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000010009 beating Methods 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 230000002860 competitive effect Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 108010061711 Gliadin Proteins 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000014466 Douglas bleu Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 206010063493 Premature ageing Diseases 0.000 description 1
- 208000032038 Premature aging Diseases 0.000 description 1
- 240000001416 Pseudotsuga menziesii Species 0.000 description 1
- 235000005386 Pseudotsuga menziesii var menziesii Nutrition 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013142 basic testing Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
-
- 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
-
- 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
- A21D2/145—Acids, anhydrides or salts thereof
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to baking shortening, which comprises the following raw materials in parts by weight: 32-39 parts of non-transgenic soybean oil, 21-26 parts of soybean lecithin, 26-32 parts of an emulsifier and 8-12 parts of vitamin E; the emulsifier is composed of propylene glycol fatty acid ester, mono-diglycerol fatty acid ester, vitamin E and citric acid. The shortening is prepared by taking non-transgenic soybean oil as a raw material, mixing the non-transgenic soybean oil with an emulsifier, soybean lecithin and vitamin E according to a certain proportion and carrying out two-stage cooling treatment, wherein the soybean oil has no peculiar smell, is clear and transparent, is non-transgenic, is rich in nutrition and does not contain trans-fatty acid, so that the prepared shortening does not contain the trans-fatty acid, and the shortening prepared by adopting the method has no phenomena of sanding and layering, avoids the problems of uneven state, layering and short shelf life of like products in the market, and has excellent plasticity, emulsifying property, oxidation resistance and water retention property.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to baking shortening and a preparation method thereof.
Background
Shortening originated in the united states for the first time, due to the shortage of lard, cottonseed oil was plentiful, and therefore cottonseed oil and beef tallow were mixed as a substitute for lard. This oil has good shortening properties and is called shortening. Subsequently, hardening techniques for fats and oils were introduced, and shortening was developed from the original mixed type to the perhydrogenated type. Compared with mixed oil, the fully hydrogenated oil has the advantages of good rancidity resistance, stable property and good fusion, and can be used for preparing products with any melting point, thereby being suitable for the requirements of baked food. However, some of the fully hydrogenated oils and fats, which have not been completely hydrogenated, have trans-linked chemical structures and are trans-fatty acids, do not have the nutrition of pure natural butter and are not good for human health. Research shows that trans-fatty acid has greater harm to human body than saturated fatty acid, and the risk of cardiovascular and cerebrovascular diseases of people is increased by 25% when the trans-fatty acid in the diet is increased by 2%. It has also been found experimentally that trans fatty acids may cause senile dementia. Journal of TIME has reported that hydrogenated vegetable oil does not exist in nature and is fat that human body cannot absorb and digest. The edible hydrogenated vegetable oil can damage the liver, further destroy the cell membrane of the human body, cause the defect of the cell and influence the future replication and regeneration of the cell. If the composition is used in large amount for a long time, people can have the symptoms of premature aging.
At present, with the limitation of hydrogenated oil and fat, many oil and fat factories introduce extremely hydrogenated oil and interesterified oil and fat, the extremely hydrogenated oil or interesterified oil and fat are mixed with animal fixed fat and vegetable oil according to a certain proportion, and the baking shortening in the current market is prepared by adding or not adding an emulsifier, pigment, essence and antioxidant. However, the process of the extremely hydrogenated grease is complex and high in cost, for example, the temperature required for deep hydrogenation of fatty acid is as high as 200-220 ℃, a higher pressure (1.0-2.5 mpa) and a longer reaction time (2-4 hours) are required, and the metal catalyst is required in the processing process of the extremely hydrogenated grease, so that the process complexity is increased and the risk of trans-fatty acid residue is increased; the trans-fatty acid content can be well reduced by the enzyme method ester exchange grease, but the production cost is high and is higher than that of the extremely hydrogenated grease. In some grease factories, non-transgenic soybean oil is used for replacing extremely hydrogenated grease and ester-exchanged grease, but the prepared shortening has the phenomena of sanding and layering and has short shelf life.
Disclosure of Invention
The present invention has been made in view of the above-mentioned drawbacks of the conventional shortening for baking, and an object of the present invention is to provide a shortening for baking which does not have the problem of trans fatty acid, does not cause the phenomena of sanding and delamination, and has excellent plasticity, emulsifying properties, oxidation resistance and water retention.
Another object of the present invention is to provide a method for preparing the baking shortening.
Technical scheme
The baking shortening comprises the following raw materials in parts by weight: 32-39 parts of non-transgenic soybean oil, 21-26 parts of soybean lecithin, 26-32 parts of an emulsifier and 8-12 parts of vitamin E; the emulsifier is composed of propylene glycol fatty acid ester, mono-diglycerol fatty acid ester, vitamin E and citric acid; in the mono-diglycerol fatty acid ester, the weight ratio of the mono-diglycerol fatty acid ester to the diglycerol fatty acid ester is 1 (2-3).
Further, the baking shortening comprises the following raw materials in parts by weight: 35 parts of non-transgenic soybean oil, 25 parts of soybean lecithin, 30 parts of an emulsifier and 10 parts of vitamin E.
Further, the emulsifier consists of 70% propylene glycol fatty acid ester, 27% mono-diglycerol fatty acid ester, 1% vitamin E and 2% citric acid. The above percentages are weight percentages. The emulsifier interacts with gluten proteins to form a complex. The hydrophilic group is combined with the gliadin, the lipophilic group is combined with the gliadin, so that the glutenin molecules are connected with each other and changed into macromolecules from small molecules to form a gluten network with a firm and fine structure, and by forming the gluten structure, the emulsifier can enhance the endurance of the dough to mechanical processing, improve the elasticity, toughness, strength and stirring force of the dough, reduce the damage degree of the dough, uniformly disperse and mix various raw and auxiliary materials to form a homogeneous dough, and improve the water absorption of the dough; in the dough fermentation stage, the emulsifier can improve the fermentation capacity of the dough and enhance the gas holding property of the dough; in the proofing stage, a layer of film is formed on the surface of the dough and is very easy to collapse, and the emulsifier can improve the proofing endurance of the dough and prevent deformation; in the production of baked products, the emulsifier can also protect starch grains and prevent aging, so that the taste of the products is improved, and the shelf life of the products is prolonged.
The preparation method of the baking shortening comprises the following steps:
(1) heating soybean lecithin, an emulsifier and vitamin E in a heating tank for melting and mixing uniformly, preserving heat at 80 ℃, then adding the mixture into non-transgenic soybean oil preheated to 70-75 ℃, and stirring for emulsification reaction for 8-15min to obtain a mixed material;
(2) cooling the mixed material by using a water cooler, and kneading for 3-6 h;
(3) and (4) ripening the kneaded mixture at constant temperature to obtain the baking shortening.
Further, in the step (1), the rotation speed of the stirring emulsification reaction is 1000rpm, and the temperature is 80 ℃.
Further, in the step (2), the cooling treatment comprises two stages, namely: cooling the mixed material to 30 ℃ within 1h, and performing a second stage: the mixed material cooled to 30 ℃ is emulsified for 30min at the rotating speed of 1500rpm and then cooled to 18-22 ℃ within 20 min.
Further, in the step (2), the stirring speed of the kneading is 25-30 rpm.
Further, in the step (3), the constant-temperature curing temperature is 25 ℃, and the time is 24 hours.
The invention has the following beneficial effects: the shortening is prepared by taking non-transgenic soybean oil as a raw material, mixing the non-transgenic soybean oil with an emulsifier, soybean lecithin and vitamin E according to a certain proportion and carrying out two-stage cooling treatment, wherein the soybean oil has no peculiar smell, is clear and transparent, is non-transgenic, is rich in nutrition and does not contain trans-fatty acid, so that the prepared shortening does not contain the trans-fatty acid, and the shortening prepared by adopting the method has no phenomena of sanding and layering, avoids the problems of uneven state, layering and short shelf life of like products in the market, and has excellent plasticity, emulsifying property, oxidation resistance and water retention property.
Detailed Description
The technical solution of the present invention will be described in detail with reference to the following specific examples.
Example 1
The baking shortening comprises the following raw materials in parts by weight: 35 parts of non-transgenic soybean oil, 25 parts of soybean lecithin, 30 parts of an emulsifier and 10 parts of vitamin E; the emulsifier is prepared from 70% of propylene glycol fatty acid ester, 27% of mono-diglycerol fatty acid ester,
1% of vitamin E and 2% of citric acid, wherein the percentages are weight percentages; in the mono-diglycerol fatty acid ester and the diglycerol fatty acid ester, the weight ratio of the mono-glyceride fatty acid ester to the diglycerol fatty acid ester is 1: 2.7.
The preparation method of the baking shortening comprises the following steps:
(1) adding soybean lecithin, emulsifier and vitamin E into a heating tank, heating to melt, mixing uniformly, keeping the temperature at 80 ℃, then adding into non-transgenic soybean oil preheated to 70 ℃, stirring at the rotating speed of 1000rpm at 80 ℃ for emulsification reaction for 10min to obtain a mixed material;
(2) adopt the cold water machine to carry out cooling treatment to the misce bene, cooling treatment includes two stages, the first stage: cooling the mixed material to 30 ℃ within 1h, and performing a second stage: emulsifying the mixed material cooled to 30 ℃ for 30min at the rotating speed of 1500rpm, and then cooling to 20 ℃ within 20 min; continuously keeping the water cooler in a circulating state, turning off an emulsifying device, and kneading at the rotating speed of 28rpm for 4 hours;
(3) and (3) ripening the kneaded mixture for 24h at a constant temperature of 25 ℃ to obtain the baking shortening.
Application test:
the same types of products (first, second, third, and fourth) were selected and tested against the shortening prepared in example 1, wherein the first was a special shortening prepared from extremely hydrogenated vegetable oil imported from indonesia, the second was a Douglas fir shortening prepared from soybean vegetable oil, the third was a Jinyan shortening prepared from high quality palm oil imported from indonesia, and the fourth was a Rough shortening prepared from refined vegetable oil of original Malaysia. Taking the application in chiffon cakes as a basic test standard, taking 5 egg-beating bowls, respectively adding a first competitive product, a second competitive product, a third competitive product, a fourth competitive product and 20g of shortening of the embodiment 1 of the invention, then respectively adding 100g of low gluten flour, 0.2g of salt and 150g of egg liquid, processing the mixture into 6 inches with consistent size, recording plasticity, emulsifying beating time (beating proportion is 0.4) and the tissue state of cake bodies in the operation process, and testing the water retention and shelf life of the prepared cake products, wherein the plasticity test is the ductility of the batter, and the better the ductility is, the better the plasticity is; the emulsifying property is inspected according to the length of the beating time (the beating proportion is 0.4), and the shorter the time, the better the emulsifying property; the water retention is reflected by water absorption, and the testing equipment is a cake moisture tester; the shelf life is the time of the refrigerated sealed storage. The test results are shown in table 1:
table 1 comparative test results
As can be seen from the test results in table 1, the shortening prepared in example 1 of the present invention has more outstanding plasticity, emulsifiability, and cake structure status, good dough extensibility, more convenient operation, shorter whipping time, and good emulsifiability, and has uniform and fine holes without any collapse compared to other samples, so that the structure status is more stable, and has better water absorption (water retention). The shelf life is not substantially different from other commercial samples, and when placed at refrigeration temperatures with good sealing, example 1 shows no quality change over a period of three days, which is more advantageous than the two-day storage life of the other samples.
Claims (8)
1. The baking shortening is characterized by comprising the following raw materials in parts by weight: 32-39 parts of non-transgenic soybean oil, 21-26 parts of soybean lecithin, 26-32 parts of an emulsifier and 8-12 parts of vitamin E; the emulsifier is composed of propylene glycol fatty acid ester, mono-diglycerol fatty acid ester, vitamin E and citric acid; in the mono-diglycerol fatty acid ester, the weight ratio of the mono-diglycerol fatty acid ester to the diglycerol fatty acid ester is 1 (2-3).
2. The baking shortening according to claim 1, wherein the baking shortening comprises the following raw materials in parts by weight: 35 parts of non-transgenic soybean oil, 25 parts of soybean lecithin, 30 parts of an emulsifier and 10 parts of vitamin E.
3. The bakery shortening according to claim 1 or 2, wherein the emulsifier consists of 70% propylene glycol fatty acid ester, 27% mono-diglycerol fatty acid ester, 1% vitamin E and 2% citric acid.
4. A process for preparing a bakery shortening according to claim 1, 2 or 3, comprising the steps of:
(1) heating and melting soybean lecithin, an emulsifier and vitamin E, uniformly mixing, keeping the temperature at 80 ℃, adding the mixture into non-transgenic soybean oil preheated to 70-75 ℃, and stirring for emulsification reaction for 8-15min to obtain a mixed material;
(2) cooling the mixed material by using a water cooler, and kneading for 3-6 h;
(3) and (4) ripening the kneaded mixture at constant temperature to obtain the baking shortening.
5. The process for producing bakery shortening according to claim 4, wherein in the step (1), the rotation speed of the stirring emulsification reaction is 1000rpm and the temperature is 80 ℃.
6. The method for preparing bakery shortening according to claim 4, wherein the cooling treatment in the step (2) comprises two stages, a first stage: cooling the mixed material to 30 ℃ within 1h, and performing a second stage: the mixed material cooled to 30 ℃ is emulsified for 30min at the rotating speed of 1500rpm and then cooled to 18-22 ℃ within 20 min.
7. The method for producing bakery shortening according to claim 4, wherein in the step (2), the kneading is performed at a stirring speed of 25 to 30 rpm.
8. The process for producing bakery shortening according to any one of claims 4 to 7, wherein in the step (3), the constant-temperature ripening is carried out at a temperature of 25 ℃ for 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110908173.3A CN113575699A (en) | 2021-08-09 | 2021-08-09 | Shortening for baking and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110908173.3A CN113575699A (en) | 2021-08-09 | 2021-08-09 | Shortening for baking and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113575699A true CN113575699A (en) | 2021-11-02 |
Family
ID=78256373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110908173.3A Pending CN113575699A (en) | 2021-08-09 | 2021-08-09 | Shortening for baking and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113575699A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4889740A (en) * | 1987-05-22 | 1989-12-26 | Beatrice/Hunt-Wesson, Inc. | Pourable shortening and process for its preparation |
| JPH11225670A (en) * | 1998-02-12 | 1999-08-24 | Yoshihara Oil Mill Ltd | Emulsified composition |
| US6048564A (en) * | 1995-10-19 | 2000-04-11 | Fmc Corporation | Bakery shortening substitute, bakery products containing the same, and preparation method |
| JP2006230224A (en) * | 2005-02-22 | 2006-09-07 | Riken Vitamin Co Ltd | Liquid shortening for cake |
| JP2006325541A (en) * | 2005-05-30 | 2006-12-07 | Nof Corp | Plastic oil/fat composition |
| JP2007236345A (en) * | 2006-03-10 | 2007-09-20 | Riken Vitamin Co Ltd | Cake floating shortening |
| CN101971889A (en) * | 2010-10-12 | 2011-02-16 | 长沙理工大学 | All-natural plant oil-based shortening with safety and long life and preparation method thereof |
| CN104171027A (en) * | 2014-07-07 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Special vegetable shortening for baking |
| CN104247783A (en) * | 2013-06-27 | 2014-12-31 | 中粮营养健康研究院有限公司 | Grease composition for margarine and shortening and preparing method thereof |
| CN105325573A (en) * | 2015-10-31 | 2016-02-17 | 安徽天祥粮油食品有限公司 | Dessert crisp crust oil and preparation method thereof |
-
2021
- 2021-08-09 CN CN202110908173.3A patent/CN113575699A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4889740A (en) * | 1987-05-22 | 1989-12-26 | Beatrice/Hunt-Wesson, Inc. | Pourable shortening and process for its preparation |
| US6048564A (en) * | 1995-10-19 | 2000-04-11 | Fmc Corporation | Bakery shortening substitute, bakery products containing the same, and preparation method |
| JPH11225670A (en) * | 1998-02-12 | 1999-08-24 | Yoshihara Oil Mill Ltd | Emulsified composition |
| JP2006230224A (en) * | 2005-02-22 | 2006-09-07 | Riken Vitamin Co Ltd | Liquid shortening for cake |
| JP2006325541A (en) * | 2005-05-30 | 2006-12-07 | Nof Corp | Plastic oil/fat composition |
| JP2007236345A (en) * | 2006-03-10 | 2007-09-20 | Riken Vitamin Co Ltd | Cake floating shortening |
| CN101971889A (en) * | 2010-10-12 | 2011-02-16 | 长沙理工大学 | All-natural plant oil-based shortening with safety and long life and preparation method thereof |
| CN104247783A (en) * | 2013-06-27 | 2014-12-31 | 中粮营养健康研究院有限公司 | Grease composition for margarine and shortening and preparing method thereof |
| CN104171027A (en) * | 2014-07-07 | 2014-12-03 | 中国农业科学院农产品加工研究所 | Special vegetable shortening for baking |
| CN105325573A (en) * | 2015-10-31 | 2016-02-17 | 安徽天祥粮油食品有限公司 | Dessert crisp crust oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 肖志刚等: "《食品焙烤原理及技术》", vol. 01, 化学工业出版社, pages: 55 - 58 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5649962B2 (en) | Plastic oil composition | |
| CN101730474B (en) | Plastic fat composition | |
| US8603565B2 (en) | Oil-and-fat composition and plastic oil-and-fat composition | |
| US7998520B2 (en) | Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition | |
| KR20130114584A (en) | Shortening compositions and methods of making and using the same | |
| JP4426643B2 (en) | Hard fat | |
| US8394445B2 (en) | Shortening compositions and methods of making and using the same | |
| EP3337333A1 (en) | Shortening compositions and methods of making the same | |
| JP2017077219A (en) | Water-in-oil type emulsified oil composition using almond milk and manufacturing method thereof | |
| JP2009153477A (en) | Water-in-oil emulsified composition for baked confectionery, and baked confectionery containing the same | |
| CN107484839B (en) | Grease composition and preparation method thereof | |
| JP6371035B2 (en) | Oil composition for variety red | |
| CN113575699A (en) | Shortening for baking and preparation method thereof | |
| KR20210052666A (en) | Oil composition for replacing butter | |
| JP2017018018A (en) | Plastic oil and fat composition and milled pie dough using the plastic oil and fat composition | |
| JP2019017258A (en) | Fat composition for tart | |
| JP6644451B2 (en) | Oil composition for cake and cake containing the oil composition for cake | |
| JPS6028245B2 (en) | Kneaded oil and fat composition for confectionery and bread making | |
| JP6679207B2 (en) | Plastic fat composition | |
| US20130344226A1 (en) | Oil or fat composition for processed sea foods, and processed sea food comprising same | |
| JP4534414B2 (en) | Oil and fat for kneading bread and method for producing the same | |
| JP2011200191A (en) | Water-in-oil emulsified oil and fat composition for breadmaking | |
| CN112970858B (en) | Oil composition for layered baked products and preparation method thereof | |
| CN111587926B (en) | Artificial oil composition and preparation method thereof | |
| JP2023171153A (en) | Oil and fat composition for Baumkuchen |
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 |