CN114403238B - Oil and fat composition suitable for Chinese snack, preparation method of oil and fat composition and Chinese snack - Google Patents
Oil and fat composition suitable for Chinese snack, preparation method of oil and fat composition and Chinese snack Download PDFInfo
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- CN114403238B CN114403238B CN202210062278.6A CN202210062278A CN114403238B CN 114403238 B CN114403238 B CN 114403238B CN 202210062278 A CN202210062278 A CN 202210062278A CN 114403238 B CN114403238 B CN 114403238B
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- 239000007788 liquid Substances 0.000 claims abstract description 47
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 6
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- QHZLMUACJMDIAE-UHFFFAOYSA-N Palmitic acid monoglyceride Natural products CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 description 1
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
- A23D7/05—Working-up characterised by essential cooling
Landscapes
- 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)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to an oil composition suitable for Chinese snack, a preparation method of the oil composition and the Chinese snack. The preparation method comprises the following steps: heating liquid vegetable oil, adding saturated mono-diglycerol fatty acid ester, unsaturated mono-diglycerol fatty acid ester and emulsifying agent with HLB value of 7-10, stirring until the emulsifying agent is dissolved, and obtaining mixed oil phase; adding water into the mixed oil phase, and homogenizing to obtain an oil-water mixture with water uniformly dispersed in the oil phase; wherein the ratio of the amount of water to the amount of saturated mono-and di-glycerol fatty acid esters is 2.5:1-1:1; gradually reducing the temperature of the oil-water mixture to 30-40 ℃ with the temperature reduction speed of 5-7 ℃/min; and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition. The grease composition obtained by the invention has the advantages of difficult oil precipitation, difficult oxidation rancidity, high unsaturated fatty acid content, high shortening property and easy smearing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an oil composition suitable for Chinese snack, a preparation method of the oil composition and the Chinese snack.
Background
With the improvement of living standard, the development of the baked food industry is rapid in recent years, but the development of Chinese snack is relatively slow mainly in western baked foods, and one of the main reasons is that the development of Chinese snack is limited by the property of grease.
There are three types of oils commonly used in chinese style, including solid lard oil, liquid vegetable oils (e.g., soybean oil, peanut oil) and margarine. The solid lard has good shortness, but is easy to oxidize, so that the product is easy to deteriorate rapidly in the process of storage, and the halal requirements are not met. Liquid vegetable oils are inherently healthy but have poor plasticity, resulting in poor shortening. The margarine has the problems of difficult smearing operation and softening by back temperature, and the saturated fatty acid content is relatively high, so that the health problem of consumers can be worried about. Therefore, the conventional grease for Chinese snack still has more defects, and the improvement is needed.
Disclosure of Invention
The application discloses an oil composition suitable for Chinese snack, a preparation method thereof and Chinese snack, so as to solve the problems existing when the conventional oil is applied to the preparation of Chinese snack.
In a first aspect, the present application discloses a method for preparing an oil and fat composition suitable for use in chinese snack, the method comprising the steps of:
heating liquid vegetable oil, adding saturated mono-diglycerol fatty acid ester, unsaturated mono-diglycerol fatty acid ester and emulsifying agent with HLB value of 7-10, stirring until the emulsifying agent is dissolved, and obtaining mixed oil phase;
adding water into the mixed oil phase, and homogenizing to obtain an oil-water mixture in which the water is uniformly dispersed in the oil phase; wherein the ratio of the amount of the water substance to the amount of the saturated mono-diglyceride fatty acid ester substance is 2.5:1-1:1;
gradually reducing the temperature of the oil-water mixture to 30-40 ℃ at a cooling speed of 5-7 ℃/min;
and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition.
Further, in the preparation method, the oil-water mixture is sequentially passed through 2 to 4 heat exchangers with the temperature of 1 to 8 ℃ at the flow rate of 2000 to 4000L/h, so that the temperature of the oil-water mixture is gradually reduced to 30 to 40 ℃.
Further, in the preparation method, the liquid vegetable oil is heated to a temperature of 70 ℃ to 100 ℃, and the stirring conditions after the saturated mono-diglyceride, the unsaturated mono-diglyceride, the diglyceride and the emulsifier are added thereto are 500rpm to 600rpm;
the condition for homogenizing the oil phase after adding the water is that the oil phase is homogenized for 10 min-20 min at the rotating speed of 3000 rpm-5000 rpm.
Further, the saturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by palmitic acid, stearic acid, arachidic acid or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
Further, the fat composition further comprises palm soft fat, and the preparation method comprises heating the liquid vegetable oil and the palm soft fat, and then adding the saturated mono-diglyceride, the unsaturated mono-diglyceride, the diglyceride and the emulsifier.
Further, in the preparation method, the raw material components are used in the following parts by weight: 80-90 parts of liquid vegetable oil, 3-7 parts of palm soft fat, 5-8 parts of saturated mono-diglyceride, 1-3 parts of unsaturated mono-diglyceride, 0.5-1 part of water and 1-3 parts of emulsifier.
In a second aspect, the present application provides a fat composition suitable for use in chinese snack foods, the fat composition being prepared by the preparation process as described in the first aspect.
Further, the grease composition comprises, in parts by mass: 80-90 parts of liquid vegetable oil, 5-8 parts of saturated mono-diglycerol fatty acid ester, 1-3 parts of unsaturated mono-diglycerol fatty acid ester, 0.5-1 part of water and 1-3 parts of emulsifier.
Further, the grease composition comprises 3-7 parts of palm soft grease in parts by weight;
the saturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by palmitic acid, stearic acid, arachidic acid or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
In a third aspect, the present application provides a Chinese snack prepared using the fat composition of the second aspect.
Compared with the prior art, the invention has the following beneficial effects:
the grease composition prepared by the embodiment of the application has the advantages of difficult oil precipitation, difficult oxidation rancidity, high unsaturated fatty acid content, high shortening property and easy smearing. In other words, the grease composition prepared by the embodiment of the application has the advantages of solid lard, liquid vegetable oil and margarine, and simultaneously overcomes the defects of the common grease when the common grease is applied to Chinese snack. In particular, in terms of plasticity and crispness, the grease composition of the embodiment of the application has similar properties to lard, can well meet the manufacturing requirements of Chinese snack, is easy to crispen and smear, but is not easy to oxidize and rancid like lard; meanwhile, the grease composition also has the characteristics of health and safety like liquid vegetable oil, and in addition, the grease composition disclosed by the embodiment of the application has the advantage of stable crystal form property. In view of the above, the grease composition according to the embodiment of the present application can meet the processing requirements of Chinese snack, and is suitable for the production and manufacture of Chinese snack.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a graph of the results of the shortening performance test of the present application;
FIG. 2 is a graph of the results of a thermal analysis test of the present application;
FIG. 3 is a graph showing the results of the test of the effect of the cooling rate on the crystal morphology.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the present invention, the terms "upper", "lower", "left", "right", "front", "rear", "top", "bottom", "inner", "outer", "middle", "vertical", "horizontal", "lateral", "longitudinal" and the like indicate an azimuth or a positional relationship based on that shown in the drawings. These terms are only used to better describe the present invention and its embodiments and are not intended to limit the scope of the indicated devices, elements or components to the particular orientations or to configure and operate in the particular orientations.
Also, some of the terms described above may be used to indicate other meanings in addition to orientation or positional relationships, for example, the term "upper" may also be used to indicate some sort of attachment or connection in some cases. The specific meaning of these terms in the present invention will be understood by those of ordinary skill in the art according to the specific circumstances.
Furthermore, the terms "mounted," "configured," "provided," "connected," and "connected" are to be construed broadly. For example, it may be a fixed connection, a removable connection, or a unitary construction; may be a mechanical connection, or an electrical connection; may be directly connected, or indirectly connected through intervening media, or may be in internal communication between two devices, elements, or components. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
Furthermore, the terms "first," "second," and the like, are used primarily to distinguish between different devices, elements, or components (the particular species and configurations may be the same or different), and are not used to indicate or imply the relative importance and number of devices, elements, or components indicated. Unless otherwise indicated, the meaning of "a plurality" is two or more.
The technical scheme of the present application will be further described with reference to specific embodiments and drawings.
Grease plays an important role in the manufacture of Chinese snack, for example, for crisp Chinese snack (such as Su style moon cake), grease is required to have higher crisp capability so that the Su style moon cake can obtain a layer-by-layer crisp structure.
Among the existing oils, the oil which is more suitable for Chinese snack production is solid lard, which has good shortening property and good shortening effect when producing shortening Chinese snack. However, the solid lard is easy to oxidize, so that the Chinese snack made of the lard is deteriorated too fast in the storage process, and the shelf life is not long. In addition, lard is not in line with halal requirements and is limited in audience-oriented. In addition, the Chinese snack can be prepared by pure liquid vegetable oil, but the shortening performance of the liquid vegetable oil is poor, and the preparation requirement of the shortening Chinese snack is difficult to meet, so the limitation of Chinese snack applicable to the liquid vegetable oil is large.
The margarine commonly used for making western baked food is also used for making Chinese style desserts, but on one hand, the margarine has inferior shortening property as lard, on the other hand, the margarine can be operated after being softened in advance, which is unfavorable for industrial application, and the margarine has higher saturated fatty acid content and potential health burden. It can be seen that margarine is not a suitable fat for Chinese snack.
Based on the requirements of making the centered dessert and the knowledge of the existing grease properties, the applicant considers that the development of a grease composition with high matching degree is necessary to be specially conducted on Chinese style grease, so that the grease composition has good shortening property and plasticity like lard, can meet the processing requirements of Chinese style desserts, has the advantage of easy metabolism and is beneficial to human health, can be suitable for industrial automatic production, breaks the development limitation of Chinese style desserts, enables Chinese style desserts of more types to face consumers in batches, and enriches the Chinese style desserts.
In a first aspect, embodiments of the present application provide a method for preparing a fat composition suitable for use in chinese snack, the method comprising the steps of:
heating liquid vegetable oil, adding saturated mono-diglycerol fatty acid ester, unsaturated mono-diglycerol fatty acid ester and emulsifying agent with HLB value of 7-10, stirring until the emulsifying agent is dissolved, and obtaining mixed oil phase;
adding water into the mixed oil phase, and homogenizing to obtain an oil-water mixture with water uniformly dispersed in the oil phase; wherein the ratio of the amount of water to the amount of saturated mono-and di-glycerol fatty acid esters is 2.5:1-1:1;
gradually reducing the temperature of the oil-water mixture to 30-40 ℃ with the cooling speed of 5-7 ℃/min;
and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition.
The grease composition prepared by the embodiment of the application has the advantages of difficult oil precipitation, difficult oxidation rancidity, high unsaturated fatty acid content, high shortening property and easy smearing. In other words, the grease composition prepared by the embodiment of the application has the advantages of solid lard, liquid vegetable oil and margarine, and simultaneously overcomes the defects of the common grease when the common grease is applied to Chinese snack. The product has the characteristics similar to lard in plasticity and shortening property, can well meet the manufacturing requirements of Chinese snack, is easy to shortening and smear, but cannot be oxidized and rancid like lard, cannot be poor in shortening property like liquid vegetable oil, cannot be solid at normal temperature like margarine, is difficult to smear and has high saturated fatty acid content.
Specifically, in the embodiment of the application, liquid vegetable oil is taken as a matrix, saturated mono-diglycerol fatty acid ester with a certain concentration is added into the liquid vegetable oil, and the liquid vegetable oil is bound by a reverse lamellar liquid crystal grid formed after the saturated mono-diglycerol fatty acid ester reaches a certain concentration in the liquid vegetable oil, so that a gel-like grease composition which is similar to solid and has a certain shape at normal temperature is obtained, and meanwhile, the gel-like grease composition has strong plasticity, is easy to smear and has good shortening property, so that the gel-like grease composition is different from common solid margarine and has a gel-like grease composition with processing characteristic more similar to lard. The reverse lamellar liquid crystal cell can tie up more liquid vegetable oil, so that the unsaturation degree of the whole grease composition can be increased.
Although the grease composition with the specific structure has good plasticity and unsaturation degree, the stability is very weak, and the reverse lamellar liquid crystal grid can be transformed into a crystal form along with the storage time of the grease composition, so that the liquid vegetable oil which is originally bound is separated out, and the plasticity of the grease composition with the specific structure is affected.
Therefore, the application adopts the following technical means to solve the problem of oil precipitation at the same time when preparing the oil composition, improves the constraint stability of the reverse lamellar liquid crystal grid to liquid vegetable oil, and comprises the following steps:
on the one hand, water and an emulsifying agent with HLB value of 7-10 are added in a specific proportion, wherein the ratio of the water to the saturated mono-and diglyceride fatty acid ester is 2.5:1-1:1, and the emulsifying agent with the HLB value of 7-10 and a homogenizing means ensure that water can be fully and uniformly dispersed into the reverse lamellar liquid crystal grid, so that the water and the saturated mono-and diglyceride fatty acid ester can stabilize the reverse lamellar liquid crystal grid through effective acting force under the condition of the ratio of the specific substances. Among them, the amount of water added and the degree of dispersion are particularly critical for stabilizing the reverse lamellar liquid crystal cell.
On the other hand, by adding unsaturated mono-and diglyceride fatty acid esters, the reverse lamellar liquid crystal lattice structure is not affected, and meanwhile, the reverse lamellar liquid crystal lattice structure is further stabilized by disturbing the rearrangement in the storage process to form other crystal structures.
According to the application, the cooling speed of the oil-water mixture after the water is fully dispersed is controlled, and experimental tests show that the cooling speed is controlled to be between 5 ℃ per minute and 7 ℃ per minute, so that the temperature of the oil-water mixture is gradually reduced to 30-40 ℃, and then the temperature is naturally reduced to the room temperature, the stability of the reverse lamellar liquid crystal grid can be finally ensured, the stability of the obtained gelatinous oil composition after being stored for a period of time is ensured, and the gelatinous oil composition still has good crispness and spreadability.
Further, in the above preparation method, the oil-water mixture is sequentially passed through 2 to 4 heat exchangers with the temperature of 0 to 8 ℃ at the flow rate of 2000 to 4000L/h, so as to gradually reduce the temperature of the oil-water mixture to 30 to 40 ℃. According to the embodiment of the application, the gelatinous grease composition suitable for Chinese snack can be obtained, and the industrial automatic production of the gelatinous grease composition can be realized by exploring relevant parameters of industrial equipment, and the stable and reliable performance and quality of the grease composition can be ensured by sequentially passing an oil-water mixture through 2-4 heat exchangers with the temperature of 1-8 ℃ at the flow rate of 2000L/h-4000L/h so as to stably control the cooling speed of 5-7 ℃/min.
Further, in the above preparation method, the liquid vegetable oil is heated to a temperature of 70 ℃ to 100 ℃, and after the liquid vegetable oil is heated within the temperature range, the saturated mono-, di-, and di-glycerin fatty acid esters and the emulsifier are added thereto under stirring conditions of 500rpm to 600rpm. By thoroughly mixing these oil-soluble raw material components under appropriate heating conditions, the saturated mono-di-glycerin fatty acid ester, unsaturated mono-di-glycerin fatty acid ester, and the emulsifier can be thoroughly dispersed in the liquid vegetable oil. In this way, the saturated mono-diglycerol fatty acid ester can better form a reverse lamellar liquid crystal grid to tie up liquid vegetable oil, the unsaturated mono-diglycerol fatty acid ester and the emulsifying agent with the HLB value of 7-10 can interfere rearrangement of the reverse lamellar liquid crystal grid to form a more stable crystal form, so that the state of the reverse lamellar liquid crystal grid is maintained, and meanwhile, the emulsifying agent with the HLB value of 7-10 also provides good mixed dispersion conditions for the subsequent water addition and dispersion.
Further, in the above preparation method, the condition for homogenizing the oil phase after adding water is to homogenize for 10min to 20min at a rotation speed of 3000rpm to 5000 rpm. In the embodiment of the application, besides controlling the addition amount of water, the dispersion degree of water in the reverse lamellar liquid crystal grid plays a critical role in stabilizing the reverse lamellar liquid crystal grid, so that the water is uniformly dispersed in the mixed oil phase by exploring relevant parameters of industrial equipment and homogenizing for 10-20 min at the rotating speed of 3000-5000 rpm, the stable and reliable homogenizing effect can be ensured, and the interaction force between proper amount of water and saturated mono-diglyceride fatty acid ester can help to stabilize the crystallization state of the reverse lamellar liquid crystal grid.
Optionally, the saturated mono-diglyceride fatty acid ester is at least one of fatty acid esters of palmitic acid, stearic acid, arachidic acid, or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
Further, the fat composition comprises palm soft fat, and the preparation method comprises heating the liquid vegetable oil and palm soft fat, and adding saturated mono-, di-, and di-glycerin fatty acid esters, and emulsifying agent. The embodiment of the application ensures that the oil phase substrate is properly supplemented with some solid structures on the basis of liquid vegetable oil by adding palm soft fat, thereby helping to improve the plasticity of the gelatinous grease composition.
Further, in the preparation method, the raw material components are used in the following parts by weight: 80 to 90 parts of liquid vegetable oil, 3 to 7 parts of palm soft fat, 5 to 8 parts of saturated mono-diglycerol fatty acid ester, 1 to 3 parts of unsaturated mono-diglycerol fatty acid ester, 0.5 to 1 part of water and 1 to 3 parts of emulsifying agent. In the grease composition with the formula, the liquid vegetable oil is an oil phase substrate with the largest proportion, and then a small amount of palm soft grease is used, and the liquid vegetable oil is restrained through a specific liquid crystal grid formed by saturated mono-and diglyceride fatty acid esters, so that the grease composition has good plasticity and the unsaturation degree of the whole system is increased. While a small amount of palm soft grease properly provides some solid structures on the basis of not damaging the specific liquid crystal grid structure, so that the plasticity is further enhanced.
In a second aspect, embodiments of the present application provide a fat composition suitable for use in Chinese snack foods, the fat composition being prepared by a method as in the first aspect.
Further, the grease composition comprises, in parts by mass: 80 to 90 parts of liquid vegetable oil, 5 to 8 parts of saturated mono-diglycerol fatty acid ester, 1 to 3 parts of unsaturated mono-diglycerol fatty acid ester, 0.5 to 1 part of water and 1 to 3 parts of emulsifying agent.
Further, the grease composition comprises 3-7 parts by mass of palm soft grease.
Optionally, the saturated mono-diglyceride fatty acid ester is at least one of fatty acid esters of palmitic acid, stearic acid, arachidic acid, or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
In a third aspect, embodiments of the present application also provide a Chinese snack prepared using the fat composition of the second aspect.
In order to describe the technical scheme and the technical effect of the present application in more detail, the present application will be described below by means of more specific examples, comparative examples, performance index test results, and the like.
Example 1
The embodiment provides a grease composition suitable for Chinese snack, which comprises the following components in parts by mass:
the preparation method of the grease composition comprises the following steps:
heating 86.5 parts of soybean oil and 5 parts of palm soft fat to 80 ℃ in parts by weight, adding 6 parts of fatty acid mono-behenate, 1 part of fatty acid mono-oleate and 1 part of tetra-glycerol monostearate into the mixture, and stirring the mixture at 500rpm until the emulsifier is completely dissolved to obtain a mixed oil phase;
adding 0.5 part of water into the mixed oil phase, homogenizing for 15min at 4000rpm to obtain an oil-water mixture in which the water is uniformly dispersed in the oil phase;
sequentially passing the oil-water mixture through 2 scraper heat exchangers with the temperature of 7 ℃ and the rotating speed of 300rpm at the flow rate of 2000L/h, so that the oil-water mixture is gradually cooled to 33 ℃ at the cooling speed of 5-7 ℃/min;
and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition.
Example two
The embodiment provides a grease composition suitable for Chinese snack, which comprises the following components in parts by mass:
the preparation method of the grease composition comprises the following steps:
82 parts of rapeseed oil and 6 parts of palm soft fat are heated to 85 ℃ in parts by mass, 7.5 parts of fatty acid monostearate, 2 parts of fatty acid monooleate and 2 parts of decaglycerol tristearate are added into the mixture, and the mixture is stirred at 500rpm until the emulsifier is completely dissolved, so as to obtain a mixed oil phase;
adding 0.5 part of water into the mixed oil phase, and homogenizing for 20min at 3000rpm to obtain an oil-water mixture in which the water is uniformly dispersed in the oil phase; wherein the ratio of the amounts of water and fatty acid monostearate is 1.33:1;
sequentially passing the oil-water mixture through 3 scraper heat exchangers with the temperature of 4 ℃ and the rotating speed of 350rpm at the flow rate of 3000L/h, so that the oil-water mixture is gradually cooled to 36 ℃ at the cooling speed of 5-7 ℃/min;
and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition.
Example III
The embodiment provides a grease composition suitable for Chinese snack, which comprises the following components in parts by mass:
the preparation method of the grease composition comprises the following steps:
heating 84 parts of soybean oil and 4 parts of palm soft fat to 90 ℃, adding 8 parts of monopalmitin fatty acid ester, 2 parts of monolinoleate fatty acid ester and 1.5 parts of sucrose monostearate into the mixture, and stirring the mixture at 500rpm until the emulsifier is completely dissolved to obtain a mixed oil phase;
adding 0.5 part of water into the mixed oil phase, homogenizing for 10min at 5000rpm to obtain an oil-water mixture in which the water is uniformly dispersed in the oil phase; wherein the ratio of the amounts of water and fatty acid monostearate is 1.15:1;
sequentially passing the oil-water mixture through 4 scraper heat exchangers with the temperature of 1 ℃ and the rotating speed of 400rpm at the flow rate of 4000L/h, so that the oil-water mixture is gradually cooled to 32 ℃ at the cooling speed of 5-7 ℃/min;
and naturally cooling the cooled oil-water mixture to room temperature to obtain the gelatinous oil composition.
Example IV
This example differs from example three only in that the soybean oil was 83.7 parts and the water was 0.8 parts.
Example five
This example differs from example three only in that the soybean oil is 83.5 parts and the water is 1 part.
Comparative example one
Commercial refined soybean oil
Comparative example two
Commercial pig ridge fat oil
Comparative example three
Commercially available shortening
Comparative example four
This comparative example differs from example three in that in the preparation process 92 parts of soybean oil were heated to 80 ℃, then 8 parts of fatty acid ester of monostearate were added thereto and stirred at 500rpm until the emulsifier was completely dissolved, resulting in a mixed oil phase. That is, in this comparative example IV, no unsaturated mono-, di-and emulsifiers having HLB values of 7 to 10 were added, and only soybean oil, fatty acid monostearate and water were used to prepare a gum-like fat composition.
Comparative example five
The comparative example differs from comparative example three only in that no water was added in the comparative example, while the mass fraction of soybean oil was adjusted to 84.5 parts.
Application example 1
The present application provides a shortening Chinese snack prepared by using the fat composition of the embodiment, the shortening Chinese snack comprising: oil crust, shortbread and sweetened bean paste filling.
Wherein, the formula of the oil skin comprises the following components in parts by weight: 50 parts of low gluten flour, 50 parts of high gluten flour, 7 parts of sugar powder, 40 parts of the grease composition of the embodiment, and 40 parts of water. The formula of the crisp comprises the following components in parts by weight: 100 parts of low-gluten powder and 50 parts of grease composition.
The crisp Chinese snack can be prepared by the preparation method of crisp Chinese snack in the prior art, and the specific steps of the preparation method are not repeated here.
Application example two
The difference between the present application example and the first application example is that the grease composition of the second application example is used.
Application example III
The difference between the present application example and the first application example is that the grease composition of the third application example is used.
Comparative application example 1
The comparative example differs from example one only in that the comparative example-a grease composition was used in the present example.
Comparative application example two
The comparative example differs from example one only in that the comparative example used a two-oil composition.
Performance testing
Test one-shortenings Performance test
The fat and oil composition of the present embodiment is required to meet the requirements for making chinese snack, and has good shortening properties, so that the chinese snack of application examples one to three and comparative application examples one and two are subjected to shortening height comparison, and the results are shown in fig. 1. From fig. 1, the following can be concluded: the shortening properties of the grease compositions of examples one to three of the application are equivalent to those of lard, and are obviously better than those of soybean oil, which shows that the gelatinous grease composition of the application is really closer to the processing characteristics of the lard.
Test two-oxidation stability test
The grease compositions of examples one to five and comparative example two were placed in an oven at 65 ℃ to perform an accelerated oxidation test, and the peroxide value of each sample was measured every three days according to the method in GB5009.227, and the oxidation stability was compared, and the results are shown in table 1 below:
TABLE 1 oxidative stability test results
As is clear from the test results shown in Table 1, lard has poor stability and is easily oxidized, and thus the quality of the produced product is easily deteriorated. The gelatinous grease composition provided by the embodiment of the application has the characteristic of being more stable, and still keeps a lower peroxide value after being placed for 6 days under the condition of accelerating oxidization, which shows that the stability is stronger, and the grease composition is not easy to oxidize like lard, and is more suitable for being used as grease for preparing Chinese desserts, in particular for being applied to industrial production.
Test three-unsaturated fatty acid content test
The unsaturated fatty acid content was measured according to the method in GB 5009.257 for examples one to five, comparative example two and comparative example three, and the results are shown in table 2 below:
TABLE 2 unsaturated fatty acid content test results
From the test results in table 2, it can be seen that the unsaturated fatty acid content of the colloidal fat composition of the examples of the present application reaches 74% or more, which is significantly higher than that of conventional lard and shortening on the market. The oil composition obtained by the application has the advantages that the unsaturated fatty acid content is higher than that of the conventional common oil, and the oil composition is easier to be absorbed and metabolized by human bodies after being eaten, so that the health burden of the oil to consumers is reduced.
Test four-oil separation test
Oil separation rate comparisons were performed for examples one to five, comparative example four, and comparative example five of the present application. The oil separation rate testing method comprises the following steps: a group of samples were taken every two weeks and back-buckled on the filter paper for 10min, and then the mass of the liquid oil absorbed on the filter paper was weighed and the oil separation rate was calculated. Oil yield= (oil mass of precipitation/(total mass of sample) ×100%. The results are shown in Table 3 below:
| oil separation rate | Comparative example four | Comparative example five | Example 1 | Example two | Example III | Example IV | Example five |
| Second week | 1.21％ | 0.76％ | 0％ | 0％ | 0％ | 0％ | 0％ |
| Fourth periphery | 1.87％ | 1.31％ | 0.16％ | 0.22％ | 0.27％ | 0.20％ | 0.18％ |
| Sixth week | 2.37％ | 1.96％ | 0.29％ | 0.36％ | 0.43％ | 0.31％ | 0.28％ |
| Eighth week | 3.52％ | 2.33％ | 0.43％ | 0.54％ | 0.62％ | 0.49％ | 0.45％ |
TABLE 3 results of oil separation test
From the test results in table 3, it can be seen that the gummy grease composition of the examples of the present application can significantly improve the problem of oil bleeding. Specifically, according to the results of the oil-separating rate test in comparative example four, it was found that, when the liquid vegetable oil was bound only by the reversed lamellar liquid crystal network formed by the mono-and di-glycerin fatty acid esters, a gel-like oil-and-fat composition was obtained, which had the characteristic of easy application, but there was also a significant oil-separating problem that the state of the liquid crystal network was unstable and was easily changed to other more stable crystal forms, resulting in oil separation. However, if the state of the liquid crystal network is stabilized by only unsaturated mono-or diglycerides and an emulsifier having an HLB value of 7 to 10 without using water, the effect is not sufficiently remarkable although a certain oil precipitation preventing effect is achieved, for example, in comparative example five, a part of oil still remains to be precipitated from the second week. However, the grease composition of the embodiment of the application is also gelatinous, but can maintain the stability of the reverse lamellar liquid crystal grid, so that the reverse lamellar liquid crystal grid does not generate crystal form transformation for a long time, has good and stable binding capacity on liquid vegetable oil, well solves the problem of oil precipitation of the gelatinous grease composition, and further ensures the stability of performances such as shortness, plasticity, stability and the like. Meanwhile, the experimental test also proves that a proper amount of water is dispersed in the reverse lamellar liquid crystal grid to play an important role in preventing oil precipitation.
Test five-stability Effect of moisture on fat compositions
From the oil separation rate test, it was found that moisture had an important effect on the stability of the oil composition. The inventors of the present application further analyzed the effect of moisture. Examples three to five and comparative example five were sampled for thermal analysis and viscosity testing, respectively.
Thermal analysis test: the test instrument is platinum elmer DSC400; the test procedure is to keep the temperature at 70℃for 5min and then to cool to 0℃at 1℃per minute. The test results are shown in fig. 2. As can be seen from FIG. 2, all samples had an exothermic peak at about 51℃to 52℃indicating the structural morphology of the reverse lamellar liquid crystal network. As the temperature decreases, the morphology will transform to sub-alpha crystals and a small transformation peak will appear on the left. As can be seen from FIG. 2, this change occurs at 14.4℃for comparative example five (no water added), while the conversion temperatures for examples three to five (0.5 part water, 0.8 part water and 1 part water added) are reduced to 13.4℃and 10.8℃and 6.5℃respectively. Therefore, the addition of water can lead the inversion temperature of the reverse lamellar liquid crystal grid to be lower and the form to be more stable, and the inversion temperature has a lower trend and the reverse lamellar liquid crystal grid has a more stable trend along with the increase of the water addition amount.
Viscosity test: the test instrument is a Bowler's viscometer. The test results are shown in table 4 below:
| viscosity of the mixture | Comparative example five | Example III | Example IV | Example five |
| Second week | 149200cp | 162700cp | 164100cp | 163200cp |
| Fourth periphery | 141700cp | 163500cp | 162200cp | 161700cp |
| Sixth week | 133500cp | 161100cp | 160300cp | 157300cp |
| Eighth week | 119300cp | 146800cp | 153700cp | 150400cp |
Table 4 viscosity test results
From the viscosity test results of table 4, the viscosity change trend was substantially the same as that of the thermal analysis. For the fifth comparative example, in which water was not added, the stability was the worst, the viscosity was remarkably reduced with the lapse of time, and the grease compositions of the third to fifth examples were relatively stable, and the viscosity was not remarkably reduced.
Test six-Effect of Cooling speed on fat composition
The crystallization of the oil composition was observed by using different cooling rates, respectively. Specifically, the grease composition of the third example was melted, and then 2. Mu.L of the sample was placed on a slide glass to prepare a sample to be measured, and the sample was observed under a microscope. Instrument: leica DM2700P polarizing microscope, linkam LTSE420 hotbed, observation magnification 10 x 20. And heating the heat table to 75 ℃, cooling the sample to be detected to 30 ℃ in the heat table at different cooling speeds, and then keeping the temperature for 10min for observation. The result is shown in fig. 3, and the crystal forms under different cooling speeds in fig. 3 show that the sample can form a relatively compact network structure when the cooling speed is between 5 ℃/min and 7 ℃/min, so that the liquid vegetable oil can be well restrained. When the cooling speed is too low, a network structure can be formed, but the network form is relatively large and not compact, and the macroscopic organization is relatively rough. When the cooling speed is too high, the system directly forms fine needle crystal forms without forming a network structure, so that the constraint capacity of liquid oil is weakened, and the problem of oil precipitation is caused.
The grease composition suitable for Chinese snack, the preparation method thereof and the Chinese snack disclosed by the embodiment of the invention are described in detail, and specific examples are applied to the description of the principle and the implementation mode of the invention, and the description of the above examples is only used for helping to understand the technical scheme and the core idea of the invention; meanwhile, as one skilled in the art will vary in the specific embodiments and application scope according to the idea of the present invention, the present disclosure should not be construed as limiting the present invention in summary.
Claims (7)
1. A method for preparing a fat composition suitable for use in chinese snack foods, comprising the steps of:
heating liquid vegetable oil and palm soft fat, adding saturated mono-diglyceride fatty acid ester, unsaturated mono-diglyceride fatty acid ester and emulsifier with HLB value of 7-10, and stirring until the emulsifier is dissolved to obtain mixed oil phase;
adding water into the mixed oil phase, and homogenizing to obtain an oil-water mixture in which the water is uniformly dispersed in the oil phase; wherein the ratio of the amount of the water substance to the amount of the saturated mono-diglyceride fatty acid ester substance is 2.5:1-1:1;
gradually reducing the temperature of the oil-water mixture to 30-40 ℃ at a cooling speed of 5-7 ℃/min;
naturally cooling the cooled oil-water mixture to room temperature to obtain a gelatinous oil composition;
the grease composition comprises the following raw materials in parts by weight: 80-90 parts of liquid vegetable oil, 3-7 parts of palm soft fat, 5-8 parts of saturated mono-diglyceride, 1-3 parts of unsaturated mono-diglyceride, 0.5-1 part of water and 1-3 parts of emulsifier.
2. The preparation method according to claim 1, wherein in the preparation method, the oil-water mixture is sequentially passed through 2 to 4 heat exchangers having a temperature of 1 to 8 ℃ at a flow rate of 2000L/h to 4000L/h to gradually reduce the temperature of the oil-water mixture to 30 to 40 ℃.
3. The production method according to claim 1, wherein in the production method, the liquid vegetable oil is heated at a temperature of 70 ℃ to 100 ℃, and the stirring conditions after adding the saturated mono-, di-, and di-glycerin fatty acid esters, the unsaturated mono-, di-glycerin fatty acid esters, and the emulsifier thereto are 500rpm to 600rpm;
and homogenizing the oil phase after adding the water under the condition of homogenizing for 10-20 min at the rotation speed of 3000 rpm~5000 rpm.
4. A method of manufacture according to any one of claims 1 to 3, wherein the saturated mono-, di-glycerol fatty acid ester is at least one of a fatty acid ester of palmitic acid, stearic acid, arachidic acid or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
5. An oil-and-fat composition suitable for Chinese snack, characterized in that the oil-and-fat composition is produced by the production method according to any one of claims 1 to 4.
6. The oil and fat composition according to claim 5, wherein the saturated mono-and diglycerides are at least one fatty acid ester of palmitic acid, stearic acid, arachidic acid or behenic acid; the unsaturated mono-diglyceride fatty acid ester is at least one of fatty acid esters formed by oleic acid or linoleic acid; the liquid vegetable oil is at least one of soybean oil, rapeseed oil, sunflower seed oil or peanut oil; the emulsifier is at least one of polyglycerol fatty acid ester and sucrose fatty acid ester.
7. A chinese snack characterized in that it is prepared using the fat composition according to any one of claims 5 to 6.
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