CN115226783B

CN115226783B - Low-saturated fatty acid pastry oil and preparation and baking applications thereof

Info

Publication number: CN115226783B
Application number: CN202210891465.5A
Authority: CN
Inventors: 孟宗; 毛继贤
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2022-07-27
Filing date: 2022-07-27
Publication date: 2023-08-25
Anticipated expiration: 2042-07-27
Also published as: CN115226783A

Abstract

The invention discloses low-saturated fatty acid pastry oil and a preparation and baking application thereof, and belongs to the technical field of grease and emulsified fat products. The method for preparing the low-saturated fatty acid pastry oil comprises the following steps of: (1) Respectively melting vegetable oil and animal oil, and uniformly mixing to obtain mixed base oil; (2) Adding a small molecular gel into the liquid oil for gelling to obtain oil gel; (3) Mixing the base oil mixture obtained in the step (1) and the oleogel obtained in the step (2) according to a mass ratio of 60-95: 5-40, and then adding water, emulsifying, quenching, kneading and curing to obtain the low-saturated fatty acid pastry oil. The pastry oil prepared by the invention does not contain trans-fatty acid, has good plasticity, and has the characteristics of low fat and low emulsifier and no burden; and the baked products prepared by using the pastry oil of the invention can achieve similar structures to commercial pastry baked products.

Description

Low-saturated fatty acid pastry oil and preparation and baking applications thereof

Technical Field

The invention relates to low-saturated fatty acid pastry oil and a preparation and baking application thereof, belonging to the technical field of grease and emulsified fat products.

Background

The pastry oil plays an important role in making baked products with layering sense such as pastries, oxhorn bags, egg tarts and the like. The main characteristics of pastry are required to have good extensibility (hardness), a wide plasticity range (suitable SFC), suitable melting characteristics, stability and crispness. Butter is often used as base oil in the past, and the butter can bring crisp and fragrant flavor and baking resistance, but more schemes such as mixing oil, separating oil, ester exchange oil, hydrogenated oil and the like are adopted as production of base oil of the butter in the follow-up process due to higher price, poor operation performance and the like.

Hydrogenated oils, although having the advantages of fast crystallization, good stability, etc., and the base oils being partially hydrogenated to achieve the SFC profile required for a pastry oil, have the disadvantage of containing large amounts of Trans Fatty Acids (TFAs) and increasing the risk of cardiovascular disease and diabetes. The grease mixing method has better economy and operability than the fractionation and transesterification method, but the selection of base oil in the grease mixing is a challenging problem at present, such as compatibility problem among grease, and the problem of poor operability and shortening effect caused by over-hardness or over-softness of the product is avoided.

In addition, the intake of saturated fatty acids in large amounts can be detrimental to human health, such as obesity and cardiovascular disease. The oil gel is a novel healthy oil product for replacing traditional solid fat because of the advantages of zero trans and low saturated fatty acid and the like. But its application is limited due to poor plasticity, poor stability, etc.

Disclosure of Invention

[ technical problem ]

Hydrogenated oils contain large amounts of Trans Fatty Acids (TFA) and the oil-and-fat blends have problems with compatibility, product being too soft or too hard.

Technical scheme

In order to solve the problems, the invention prepares the oil gel by selecting proper combination of base oil and adopting a small molecular emulsifier as a gelling agent, then replaces part of the base oil, and obtains the low-saturation crisp oil through emulsification, quenching, kneading and curing.

The first object of the invention is to provide a method for preparing low saturated fatty acid pastry oil, comprising the following steps:

(1) Respectively melting vegetable oil and animal oil, and uniformly mixing to obtain mixed base oil; wherein the vegetable oil comprises liquid vegetable oil and solid vegetable oil; when the vegetable oil is liquid vegetable oil or solid vegetable oil, the mass ratio of the vegetable oil to the animal oil is 50-70: 30-50; when the vegetable oil is liquid vegetable oil and solid vegetable oil, the mass ratio of the liquid vegetable oil to the solid vegetable oil to the animal oil is 10:10 to 45: 45-80;

(2) Adding a small molecular gel into the liquid vegetable oil and fat to carry out gel to obtain oil gel;

(3) Mixing the base oil mixture obtained in the step (1) and the oleogel obtained in the step (2) according to a mass ratio of 60-95: 5-40, and then adding water, emulsifying, quenching, kneading and curing to obtain the low-saturated fatty acid pastry oil.

In one embodiment of the present invention, the liquid vegetable oil in the step (1) is one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, and palm liquid oil; the solid vegetable oil is one or more of palm oil, palm kernel oil, palm stearin, palm kernel oil stearin and coconut oil; the animal fat is one or more of anhydrous milk fat, beef tallow and lard.

In one embodiment of the present invention, the melting of step (1) is performed by heating at 70-80 ℃ for 30-60 min to eliminate crystalline memory.

In one embodiment of the present invention, the liquid vegetable oil in step (2) includes one or more of soybean oil, rapeseed oil, peanut oil, corn oil, sesame oil, sunflower seed oil, wheat germ oil, rice bran oil, almond oil, olive oil, and palm liquid oil.

In one embodiment of the present invention, the small molecule gel in the step (2) is one or more of monoglyceride, diglyceride, mono-diglyceride fatty acid ester, polyglycerol fatty acid ester, sodium stearoyl lactylate, sucrose fatty acid ester, lactic acid fatty acid glyceride, citric acid fatty acid glyceride, propylene glycol fatty acid ester, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, acetylated monoglyceride fatty acid ester, and acetylated diglyceride fatty acid ester.

In one embodiment of the invention, the mass fraction of the small molecule gel in the liquid oil in the step (2) is 6-8%.

In one embodiment of the invention, the gel in the step (2) is prepared by melting a small molecular gel agent and liquid oil at 60-90 ℃ and then shearing and stirring at 500-700 r/min for 20-40 min.

In one embodiment of the present invention, the mass ratio of the water and the mixed oil phase in the step (3) is 15 to 20: 80-85.

In one embodiment of the invention, the emulsification in the step (3) is 400-600 r/min and stirring is carried out for 20-40 min at 60-70 ℃.

In one embodiment of the invention, the quenching in the step (3) is cooling for 30-120 s at the temperature of minus 15-minus 40 ℃.

In one embodiment of the present invention, the kneading in the step (3) is kneading at 300 to 500r/min for 2 to 5min.

In one embodiment of the present invention, the curing in step (3) is curing at 20 to 25℃for 2 to 7 days.

The second purpose of the invention is low saturated fatty acid pastry oil prepared by the method.

The third purpose of the invention is the application of the low-saturated fatty acid pastry oil in the food field.

In one embodiment of the invention, the food comprises layered crisp desserts, wherein the layered crisp desserts comprise ox horn-wrapped, sheep horn-wrapped, egg tart skin and butterfly crisp.

[ advantageous effects ]

(1) The invention compounds two or more base oil to obtain mixed base oil, and then the mixed base oil is used for preparing the pastry oil, and the processing process is green and does not involve the generation of trans-fatty acid.

(2) The invention adopts the micromolecular emulsifier as the structural agent to prepare the oil gel to partially replace the base oil to prepare the novel healthy low-saturated crisp oil product, does not contain trans fatty acid, has good plasticity, has the characteristics of low fat and low emulsifier without burden, and is in line with the health trend.

(3) The pastry oil product obtained by regulating and controlling fat crystallization through the emulsifier is in a beta' crystal form, has smooth SFC curve, fine and smooth crystallization and strong plasticity, and has good processing characteristics.

(4) Baked products made using the pastry oils of the present invention may achieve a similar structure as commercial pastry baked products.

Drawings

FIG. 1 is a plot of the solid fat content of schemes 1-6 of example 1.

Fig. 2 is a polarized light micrograph of the binary formulated base oil prepared in example 1.

FIG. 3 is a plot of the solid fat content of schemes 1-6 of example 2.

Fig. 4 is a polarized light microscope image of the ternary formulated base oil prepared in example 2.

FIG. 5 is a plot of the solid fat content of the base oils of the diacetyl tartaric acid single diglycerol ester oil gel substitutions prepared by schemes 1-3 of example 3.

FIG. 6 is a polarized light micrograph of the mixed base oil after substitution of diacetyl tartaric acid mono-diglyceride oil gel in example 3.

Fig. 7 is a LAOS analysis of the low saturated pastry of example 3.

FIG. 8 is a plot of the solid fat content of the blend stock oil of example 4 with different ratios of diacetyl tartaric acid mono-diglyceride oil gels instead of anhydrous milk fat/palm stearin (70:30).

Fig. 9 is a polarized light micrograph of the blend stock oil of example 4.

Fig. 10 is a LAOS analysis of the low saturated pastry of example 4.

FIG. 11 is a plot of the solid fat content of the blend stock oil of example 5 with different ratios of diacetyl tartaric acid mono-diglyceride oil gel to replace anhydrous milk fat/palm stearin (10:90).

FIG. 12 is a polarized light micrograph of the blend stock oil of example 5.

Fig. 13 is a LAOS analysis of the low saturated pastry of example 5.

FIG. 14 is an X-ray diffraction pattern of the pastry oils of examples 3 and 4 and comparative examples 1-2; wherein (a) is example 2 and comparative examples 1-2; (b) is example 4.

Fig. 15 is a physical view of the pastry product used in example 6.

FIG. 16 is a pictorial view of the baked products (ox horn packet) prepared in example 6 and comparative examples 3-4.

Detailed Description

The following description of the preferred embodiments of the present invention is provided for better illustration of the invention, and should not be construed as limiting the invention.

The testing method comprises the following steps:

1. solid fat content curve determination: the Solid Fat Content (SFC) versus temperature curve was determined by p-NMR and Bruker PC120 plus (Bruker, calls. Germany). The fully melted fat mixture (about 2.5 g) was pipetted into an NMR tube, first stored in an oven at 80℃for 30min, then placed in a water bath at 0℃for 60min, after which SFC was measured in 5℃increments, from 0 to 40℃and stored for 30min at each temperature.

2. Observation by a polarized light microscope: first, the fat mixture was melted at 80 ℃ for 30min to eliminate crystalline memory. Then, using the preheated capillary, an appropriate amount of the melted sample was added to the preheated slide and covered with the preheated cover slip. Finally, the sample slide was placed in an incubator for 24 hours before observation.

3. Rheological property test: the Linear Viscoelastic Region (LVR) is determined from a strain sweep performed over a strain range of 0.1 to 1000%; the frequency sweep test was performed in the frequency range of 0.01 to 100Hz with strain set at 0.1%. In addition, all tests used aluminum plates (diameter 40 mm), the gap value was set at 1000 μm.

4. Large amplitude oscillatory rheology analysis: the mode selected by the test is a time scanning mode, the data acquisition mode is transient, so as to acquire the original input strain and output stress of the sample, 30 cycles are applied to each strain, 2048 data points are acquired in each cycle, and 3-5 stable period data are selected for nonlinear rheological parameter calculation. The temperature at the LAOS test was 20 ℃.

5. Texture analysis: the full texture of the baked product, parameters were measured using a TPA-XT2i texture meter: pre-test speed: 5.0mm/s; test speed: 2.0mm/s; post-test speed: 5.0mm/s; distance: 5.0mm/s.

Example 1 selection of the proportions of Mixed base oil

The mixed base oil is designed according to the following proportion:

scheme 1: the mass ratio of the anhydrous milk fat to the palm stearin is 7:3, a step of;

scheme 2: the mass ratio of the beef tallow to the soybean oil is 7:3, a step of;

scheme 3: the mass ratio of the palm oil to the palm stearin is 7:3, a step of;

scheme 4: the mass ratio of the anhydrous milk fat to the palm stearin is 2:8, 8;

scheme 5: the mass ratio of the beef tallow to the soybean oil is 5:5, a step of;

scheme 6: the mass ratio of the palm oil to the palm stearin is 2:8, 8;

wherein the anhydrous milk fat is melted for 30min at 60 ℃; melting palm stearin and palm oil at 80deg.C for 30min; melting beef tallow at 80deg.C for 30min; melting soybean oil at 40deg.C for 30min;

and after the grease is melted, uniformly mixing according to the proportion of the schemes 1-6 to obtain the mixed base oil.

The obtained mixed base oil is subjected to performance test, and the test structure is as follows:

fig. 1 is a graph of solid fat content of binary blend base oil, as can be seen from fig. 1: schemes 1-3 are more suitable than schemes 4-6 for producing base oils. Since schemes 1-3 can exhibit the plasticity requirements of a pastry base oil that is not too hard at low temperatures and too soft at high temperatures, such as a product having a solid fat content of 55-70% at 10℃ and a product having a solid fat content of 5-15% at 40℃. While versions 4 and 6 have too high a solid fat content at low temperatures resulting in too high a hardness. Scheme 5 results in poor plasticity due to low solid fat content.

Fig. 2 is a polarized light microscope image of a binary formulated base oil. As can be seen from fig. 2: the microstructures of schemes 1-3 are more uniform than those of schemes 4-6.

Example 2 selection of the proportions of Mixed base oil

The mixed base oil is designed according to the following proportion:

scheme 1: the mass ratio of the anhydrous milk fat to the palm stearin to the soybean oil is 80:10:10;

scheme 2: the mass ratio of the beef tallow, the palm oil and the soybean oil is 45:45:10;

scheme 3: the mass ratio of the palm oil to the palm stearin to the soybean oil is 45:45:10;

scheme 4: the mass ratio of the anhydrous milk fat to the palm stearin to the soybean oil is 10:80:10;

scheme 5: the mass ratio of the beef tallow, the palm oil and the soybean oil is 80:10:10;

scheme 6: the mass ratio of the palm oil to the palm stearin to the soybean oil is 10:80:10;

fig. 3 is a plot of solid fat content of ternary blend base oil, as can be seen from fig. 3: schemes 1-3 are suitable for producing pastry oil than schemes 4-6. Since schemes 1-3 can exhibit the plasticity requirements of a pastry base oil that is not too hard at low temperatures and too soft at high temperatures, such as a product having a solid fat content of 55-70% at 10℃ and a product having a solid fat content of 5-15% at 40℃. Schemes 4-6 have too high a solid fat content at low temperatures resulting in too high a hardness.

Fig. 4 is a polarized light microscope image of a ternary formulated base oil. As can be seen from fig. 4: the crystalline microstructures of schemes 1-3 are more uniform and finer than those of schemes 4-6.

Example 3

A method of preparing a low saturated fatty acid shortening comprising the steps of:

(1) Melting anhydrous milk fat at 60deg.C for 30min; melting palm stearin at 80deg.C for 30min; the melted anhydrous milk fat and palm stearin are then mixed according to a mass ratio of 50:50 (scheme 1), 30:70 (scheme 2), 10:90 (scheme 3), mixing uniformly to obtain mixed base oil;

(2) Dissolving diacetyl tartaric acid mono-Diglyceride (DATEM) in soybean oil at 80 ℃ and stirring at 300r/min for 30min to obtain diacetyl tartaric acid mono-diglyceride oil gel with the mass fraction of 7%;

(3) Mixing the base oil mixture in the step (1) and the oleogel in the step (2) according to a mass ratio of 95:5, uniformly mixing to obtain a mixed oil phase; stirring at a stirring rate of 500r/min at 65 ℃ and slowly adding deionized water, stirring and emulsifying for 20min, then pre-cooling the emulsion in a water bath at 50 ℃, then placing the pre-cooled sample in an ice water bath at-15 ℃ for quenching for 1min, kneading the sample for 3min under 400r/min, and then placing the sample in a constant temperature oven at 20 ℃ for curing for 5d to obtain the low-saturated fatty acid pastry oil; wherein, the mass ratio of the mixed oil phase to the water is 84:16.

and (3) performing performance test on the obtained low-saturated fatty acid pastry oil, wherein the test result is as follows:

fig. 5 is a plot of the solid fat content of the blend stock oil after 5% diacetyl tartaric acid mono-diglyceride oil gel substitution of anhydrous milk fat/palm stearin (50:50, 30:70, 10:90), as can be seen from fig. 5: 50:50 (scheme 1), 30:70 (scheme 2) than 10:90 (scheme 3) the plastic requirement is more satisfied. Since 10:90 (scheme 3) is too hard at low temperatures to affect its handling properties.

Fig. 6 is a polarized light micrograph of the hybrid binder oil, as can be seen from fig. 6: although the crystal network structure and the crystal microstructure of the schemes 1 and 2 are more complete and uniform than those of the scheme 3.

Fig. 7 is a LAOS analysis of low saturated pastry, as can be seen from fig. 7: the plasticity and ductility of the solutions 1 and 2 are good, and it can be seen that the plasticity of the solution 3 is extremely defective when it is subjected to a strain of 1%.

Example 4

(1) Melting anhydrous milk fat at 60deg.C for 30min; melting palm stearin at 80deg.C for 30min; the melted anhydrous milk fat and palm stearin are then mixed according to a mass ratio of 30:70, uniformly mixing to obtain mixed base oil;

(3) Mixing the base oil mixture in the step (1) and the oleogel in the step (2) according to a mass ratio of 95:5 (scheme 1), 90:10 (scheme 2), 80:20 (scheme 3), 70:30 (scheme 4), 60:40 (scheme 5), uniformly mixing to obtain a mixed oil phase; stirring at a stirring rate of 500r/min at 65 ℃ and slowly adding deionized water, stirring and emulsifying for 20min, then pre-cooling the emulsion in a water bath at 50 ℃, then placing the pre-cooled sample in an ice water bath at-15 ℃ for quenching for 1min, kneading the sample for 3min under 400r/min, and then placing the sample in a constant temperature oven at 20 ℃ for curing for 5d to obtain the low-saturated fatty acid pastry oil; wherein, the mass ratio of the mixed oil phase to the water is 84:16.

FIG. 8 is a graph showing the solid fat content of a blend stock oil of diacetyl tartaric acid mono-diglyceride oil gels in varying proportions in place of anhydrous milk fat/palm stearin (30:70), as can be seen in FIG. 8: the plasticity of schemes 1-3 is superior to schemes 4-5, and the operability of schemes 4-5 is unfavorable for the application of the pastry oil product because the solid fat content of schemes 4-5 is lower than 50% at low temperature (10 ℃).

Fig. 9 is a polarized light micrograph of the hybrid binder oil, as can be seen from fig. 9: the polarized light structure of schemes 1-3 is superior to schemes 4-5, and it is found that the addition of a trace amount of oleogel can strengthen the strength of the crystal network structure due to its template effect, but as the concentration of the oleogel continues to increase, the crystal network structure cannot meet the requirements of pastry oleoplasticity.

Fig. 10 shows LAOS analysis of low saturated pastry, and it can be seen from fig. 10 that the plasticity and ductility of schemes 1-3 are better, while the plasticity ability of schemes 4-5 is greatly reduced at strain 1%.

Example 5

(1) Melting anhydrous milk fat at 60deg.C for 30min; melting palm stearin at 80deg.C for 30min; and then the melted anhydrous milk fat and palmitic acid are hard according to the mass ratio of 10:90, uniformly mixing to obtain mixed base oil;

FIG. 11 is a graph showing the solid fat content of a blend stock oil of diacetyl tartaric acid mono-diglyceride oil gels in varying proportions in place of anhydrous milk fat/palm stearin (10:90), as can be seen in FIG. 11: schemes 3 and 4 are preferred over the other schemes because scheme 5 has a solids fat content of less than 50% at low temperature (10 ℃) and therefore has less plasticity than the application of the pastry product, while schemes 1-2 have an effect on their handling properties due to their being too hard at low temperatures.

Fig. 12 is a polarization micrograph of the hybrid binder oil, as can be seen from fig. 12: in the polarized light structure of the scheme 1-2, the crystals are in a coarse and uneven state, in the scheme 5, the fat crystal network structure cannot meet the requirements of the pastry oil plasticity due to the excessive introduction of the oil gel, and the fat polarized light structure of the scheme 3-4 is even and fine.

Fig. 13 shows LAOS analysis of low saturated pastry, and it can be seen from fig. 13 that the plasticity and ductility of schemes 1-4 are better than scheme 5.

Comparative example 1

Commercial pastry oil was used.

Comparative example 2

Commercial shortening was used.

Fig. 14 is an X-ray diffraction pattern (crystal form analysis) of the pastry oils of examples 3 and 4 and comparative examples 1-2, as can be seen from fig. 14: examples 3 and 4 are subjected to emulsification crystallization regulation and control, and the product is mainly in a beta' crystal form; comparative example 1 is based on the β' form and comparative example 2 is based on the β form.

Example 6

The application of the low-saturated fatty acid pastry oil in preparing the ox horn packet comprises the following steps:

(1) Preparing dough: firstly, uniformly stirring eggs (2), baking powder (5 g), milk (145 g) and sugar powder (30 g), adding high-gluten flour (300 g) to prepare smooth dough, refrigerating in a refrigerator for 30min, and proofing for 3h;

(2) Preparation of the product: folding dough and pastry oil together according to a French method, dividing the dough and the pastry oil into 12 equal parts, rolling into a shape of a ox horn bag, and coating egg liquid on the surface of the ox horn bag;

(3) Baking the product: baking at 200 ℃ for 10min under the condition of baking, and then baking at 180 ℃ for 8min to obtain the ox horn bag;

wherein, the pastry oil 1 is the pastry oil of the scheme 1 of the embodiment 3;

the pastry oil 2 is the pastry oil of the scheme 3 of the example 4;

pastry 3 is the pastry of example 5, version 4.

Fig. 15 is a physical view of the pastry product used in example 6. As can be seen from fig. 15: the pastry oil is soft solid in the room temperature environment, is oil-tight and water-tight, and has good plasticity.

Comparative example 3

The pastry of example 6 was replaced with the commercial pastry of comparative example 1, and the other was kept consistent with example 6, resulting in a bullhorn packet.

Comparative example 4

The shortening of example 6 was replaced with the shortening of comparative example 2, and the other was identical to example 6, resulting in a bullhorn packet.

And performing performance test on the obtained ox horn packet, wherein the test result is as follows:

as can be seen from table 1: the baked products of pastry 1-3 were similar in the hardness, tackiness, chewiness and recovery to the commercial pastry baked products.

As can be seen from table 2: the saturated fatty acid content of the product is reduced by nearly 20% when the product with the same performance is obtained.

TABLE 1

Pastry oil

Hardness of

Elasticity of

Cohesive property

Adhesive properties

Masticatory properties

Recovery of

1

2314.187±70.255

0.871±0.385

0.498±0.025

1151.474±64.511

1003.497±74.152

0.169±0.023

2

2687.575±84.124

0.865±0.653

0.482±0.03

1634.18±40.453

1412.912±89.482

0.166±0.05

3

2593.682±50.712

0.881±0.256

0.529±0.078

1372.608±50.147

1209.01±77.854

0.201±0.084

Comparative example 3

2114.98±48.775

0.663±0.323

0.6±0.057

1087.558±55.939

711.498±78.554

0.24±0.041

Comparative example 4

3579.926±23.48

0.857±0.112

0.537±0.042

1921.693±30.785

1646.207±22.411

0.186±0.091

TABLE 2

Pastry oil	Saturated fatty acid content before substitution (%)	Saturated fatty acid content after substitution (%)
			1	67.1	46.97
2	66.38	46.47
			3	65.66	45.96

FIG. 16 is a pictorial view of the baked products (ox horn packet) prepared in example 6 and comparative examples 3-4. As can be seen from fig. 16: product appearance shapes of examples and comparative examples: the shape is regular and the symmetry is good; the structure is as follows: the tightness of the internal structure is moderate. The product of example 6 had no atmospheric pores and had uniform texture.

While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method for preparing low saturated fatty acid pastry oil, comprising the steps of:

(1) Respectively melting anhydrous milk fat and palm stearin, and then melting the melted anhydrous milk fat and palm stearin according to a mass ratio of 50:50 or 30:70, uniformly mixing to obtain mixed base oil;

(2) Adding diacetyl tartaric acid mono-diglyceride into soybean oil to obtain diacetyl tartaric acid mono-diglyceride oil gel with the mass fraction of 6-8%;

(3) Mixing the base oil mixture in the step (1) and the oleogel in the step (2) according to a mass ratio of 95:5 or 90:10 or 80:20, mixing uniformly to obtain a mixed oil phase, adding water, emulsifying, quenching, kneading and curing to obtain the low-saturated fatty acid pastry oil.

2. A method for preparing low saturated fatty acid pastry oil, comprising the steps of:

(1) Respectively melting anhydrous milk fat and palm stearin, and then mixing the melted anhydrous milk fat and palm stearin according to a mass ratio of 10:90, uniformly mixing to obtain mixed base oil;

(2) Adding diacetyl tartaric acid mono-diglyceride into soybean oil to obtain diacetyl tartaric acid mono-diglyceride oil gel with mass fraction of 6-8%;

(3) Mixing the base oil mixture in the step (1) and the oleogel in the step (2) according to a mass ratio of 80:20 or 70:30, uniformly mixing to obtain a mixed oil phase, adding water, and emulsifying, quenching, kneading and curing to obtain the low-saturated fatty acid pastry oil.

3. The method according to claim 1 or 2, wherein the emulsification in step (3) is performed at 400 to 600r/min and stirring is performed at 60 to 70 ℃ for 20 to 40min.

4. The method according to claim 1 or 2, wherein the quenching in the step (3) is performed for 30-120 s at-15 to-40 ℃; kneading is carried out for 2-5 min at 300-500 r/min; curing is carried out for 2-7 d at 20-25 ℃.

5. The method according to claim 1 or 2, wherein the mass ratio of the water to the mixed oil phase in the step (3) is 15-20: 80-85.

6. The low saturated fatty acid pastry oil prepared by the method of any one of claims 1-5.

7. Use of the low saturated fatty acid pastry of claim 6 in the preparation of a food product.