WO2017071663A1 - 一种烘焙植脂奶油及其制备方法 - Google Patents

一种烘焙植脂奶油及其制备方法 Download PDF

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Publication number
WO2017071663A1
WO2017071663A1 PCT/CN2016/103837 CN2016103837W WO2017071663A1 WO 2017071663 A1 WO2017071663 A1 WO 2017071663A1 CN 2016103837 W CN2016103837 W CN 2016103837W WO 2017071663 A1 WO2017071663 A1 WO 2017071663A1
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Prior art keywords
oil
fatty acid
mono
sodium
baking
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PCT/CN2016/103837
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English (en)
French (fr)
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黄海瑚
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上海海融食品科技股份有限公司
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Priority to US15/772,063 priority Critical patent/US20180310585A1/en
Publication of WO2017071663A1 publication Critical patent/WO2017071663A1/zh

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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
    • A23D7/02—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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/184—Emulsifier
    • A23V2250/1842—Lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/502—Gums
    • A23V2250/5026—Alginate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5108—Cellulose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54246—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/61—Glucose, Dextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/26—Homogenisation

Definitions

  • the invention belongs to the technical field of cream products, and in particular relates to a baking vegetable cream and a preparation method thereof.
  • the object of the present invention is to provide a hair cream product which is used as a pastry ingredient in a non-dairy cream system, some as a cream product for beverage ingredients, and some as a cream product for cooking, the present invention
  • Cream products are cream products used in bakery products such as bread cake ingredients. Conventional bread production is made by mixing flour with water (or ice water), oil, sugar, salt, yeast, dairy products and other varieties of modifiers, slackening, proofing, and baking.
  • the existing manufacturing methods have the following defects: 1. There are many varieties of ingredients in the existing bread and cake process, and there are many operation steps, which are easy to cause product instability; 2. There are many kinds of ingredients in the existing bread and cake process, and the ingredient management is complicated. When the various shelf life periods are different, there will always be some ingredients to be wasted; 3. The amount of various ingredients added needs to be temporarily checked for recipes for the general bakers; the work efficiency is low and the errors are easy.
  • the object of the present invention is to provide a baked vegetable butter cream and a process for the preparation thereof; the above problems of the prior art.
  • a baked butter cream consisting of the following percentages by weight of raw materials:
  • the vegetable fat is one of palm oil, soybean oil, hydrogenated soybean oil, hydrogenated palm kernel oil and non-hydrogenated palm kernel oil.
  • the preparation method of the above baked butter cream comprises the following steps:
  • the homogenization condition is 30-60 MPa, and the number of homogenization times is 1-2 times.
  • the heat sterilization is heated at 63-70 ° C for 25-45 minutes.
  • the product only needs water, flour, yeast and the cream product of the invention to make bread or only use some oil, egg, powder and baking powder plus baking cream to produce various cakes, which simplifies the operation steps and improves the steps. Efficiency; avoiding the influence of human experience and improving the yield;
  • the quality of the product has not decreased, and under the synergistic effect of the emulsifier, the texture is more uniform, and the bread cake made is more delicious;
  • the cake can be cracked when baking heavy oil cake; there is no need to pull out the baking box and manually smear. It saves baking time and saves energy.
  • the prepared cake returns oil faster and improves efficiency; the water retention is better and the shelf life is extended.
  • the hydrogenated palm kernel oil is heated to 60 ° C, added, lecithin, diacetyl tartaric acid mono (di) glyceride, sodium dyslipidate, sodium stearoyl lactylate, mono-, diglycerin fatty acid ester, sucrose fatty acid ester, Polyglycerol ester, sodium dyslipidate, denatured cellulose, sodium caseinate, sweet whey powder and table salt. Stir well and disperse evenly. An oil phase mixture is obtained.
  • the sugar, syrup and milk fat-containing milk are dissolved in water at 60 ° C, and the aqueous phase is introduced into the oil phase.
  • the sugar and syrup were dissolved in water at 60 °C.
  • the aqueous phase was brought to the oil phase, stirred at 40 rpm and heat sterilized. Then homogenize. Stir slowly for an hour below 10 °C. Fill and freeze below -18 °C.
  • the homogenization condition was 40 MPa. The number of homogenizations is 1 time.
  • the sterilization temperature was 63 ° C and the time was 45 minutes.
  • the resulting product is stable and has a good taste.
  • the hydrogenated palm kernel oil is heated to 65 ° C to add lecithin, lactic acid monoglyceride, sodium stearoyl lactate, mono-, diglycerin fatty acid ester, diacetyl tartaric acid mono-, diglyceride, isoascorbic acid, sodium stearoyl lactate, seaweed Sodium, sweet whey powder, denatured cellulose and sodium caseinate. Stir well and disperse evenly. An oil phase mixture is obtained.
  • the sugar and syrup were dissolved in water at 70 ° C, and the aqueous phase was introduced into the oil phase.
  • the sugar and syrup were dissolved in water at 70 °C.
  • the aqueous phase was brought to the oil phase, stirred at 70 rpm and heat sterilized. Then homogenize. Stir slowly for an hour below 10 °C. Fill and freeze below -18 °C.
  • the homogenization condition was 40 MPa. The number of homogenizations is 2 times.
  • the sterilization temperature was 70 ° C and the time was 25 minutes.
  • the resulting product is stable and has a good taste.
  • soybean oil 3000g, lecithin 25g, salt 100g, diacetyl tartaric acid mono (di) glyceride 25g, mono- and diglycerin fatty acid ester 50g, sucrose fatty acid ester 10g, polyglycerol ester 20g, sweet whey powder 300g, denature 50g of cellulose, 100g of sodium caseinate, 30g of sodium stearoyl lactate, 30g of glycerol fatty acid ester, 20g of sodium alginate, 10g of sodium erythrungate, 400g of sugar, 400g of glucose syrup, 1500g of fructose syrup; .
  • Soybean oil is warmed to 65 ° C, adding lecithin, diacetyl bis- tartaric acid mono- (di) glyceride, mono-, di-glycerol fatty acid ester, sucrose fatty acid ester, polyglycerol ester, denatured cellulose and sodium caseinate, isoascorbic acid , sweet whey powder, salt, and stir and disperse evenly to obtain oil phase mixture A; dissolve sugar, glucose syrup and fructose-containing syrup in water at 70 ° C to obtain aqueous phase solution B; pour aqueous phase solution B into oil phase Mixture A, stir well and heat sterilization at 65 ° C for 35 minutes; then at 50 Mpa, the number of homogenization is 2 times; stir at 10 ° C or less for one hour; filling, frozen storage below -18 ° C.
  • lecithin diacetyl bis- tartaric acid mono- (di) glyceride, mono-, di-glycerol
  • the resulting product is stable and has a good taste.
  • soybean oil Heat the soybean oil to 65 ° C, add lecithin, diacetyl tartaric acid mono (di) glyceride, single, Diglycerin fatty acid ester, sucrose fatty acid ester, polyglycerol ester, denatured cellulose and sodium caseinate, isoascorbic acid, sweet whey powder, salt, and evenly dispersed to obtain oil phase mixture A; sugar, glucose syrup And the fructose-containing syrup is dissolved in water at 70 ° C to obtain an aqueous phase solution B; the aqueous phase solution B is poured into the oil phase mixture A, stirred uniformly and heat-sterilized at 65 ° C for 45 minutes; then at 60 MPa, the number of homogenization is 2 times ; Stir for one hour at below 10 ° C; Fill, freeze and store below -18 ° C.
  • lecithin diacetyl tartaric acid mono (di) glyceride, single, Diglycerin fatty acid ester, suc
  • the resulting product is stable and has a good taste.
  • Example 5 Using a baking cream to make a sliced portion and a heavy oil cake.
  • the high-gluten flour was stirred with yeast and water, stirred at low speed for 5 minutes, and stirred at high speed for 1 minute.
  • the dough was placed in a proofing box (temperature 35 ° C, humidity 80%) for 90 minutes.
  • the proofed dough was placed in a stirred tank, and the high-gluten flour, whole egg and half of the baked cream obtained in the main dough ingredients were added, and the mixture was stirred at a low speed for 12 minutes, followed by the addition of the other half of Example 2.
  • the baked cream was stirred again at a low speed for 12 minutes, and finally a high-speed stirring was carried out for 1 minute until the gluten was completely expanded. After 60 minutes of relaxation, it was divided into 200 g of dough in a mold, and placed in a proofing box (temperature 35 ° C, humidity 80%) to wake up to 80% of the time and then baked in an oven (up and down fire 200 ° C, 40 minutes). The finished bread is baked.
  • the cake obtained by baking has a water content of 20% or more, and the conventional cake has a water content of 15-16%, thereby prolonging the shelf life.
  • a crack is naturally formed during the baking of the heavy oil cake.
  • the traditional heavy oil cake needs to pull the cake out of the oven for manual wiping during the baking process, which increases the baking time and increases the energy consumption.
  • the length of the whole mix is: 24 minutes.
  • the traditional way of mixing takes 40 minutes to 60 minutes. The mixing time is greatly reduced and the work efficiency is improved.
  • Example 3 the baking cream obtained in Example 3 is stirred slowly, added with fine sugar and stirred until the fine sugar is dissolved.
  • the whole egg is added and stirred evenly, and then the butter is separated by water, and finally the sieved low-gluten flour is added.
  • Bake the batter into the mold and bake it into the oven (fire and cold at 180 ° C for 15 minutes). After coloring, use a knife to cut the surface, and the oven is cooled to 160 ° C, and then baked for 20-25 minutes. The finished cake can be baked.
  • the above cakes are quick to return oil, and can be returned to the oil on the second day of production, and the gloss is good; the traditional needs more than 30 hours; and the traditional oil content is high, the oil content of the invention is relatively low, and the oil intake is reduced. And does not affect the taste.
  • the above bread and cake are compared with the current production, and the manipulation is convenient and simple. The cost can also be reduced. The quality of the finished product is the same. It is a new raw material for making bread and cakes. Suitable for large production and bakery applications.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

一种烘焙植脂奶油及其制备方法，它由以下重量百分比计的原料制成：植物脂肪28-40%，卵磷脂0.02-0.5%，食盐0.02-2%，双乙酰酒石酸单（双）甘油酯0.02-0.5%，单、双甘油脂肪酸酯0.05-1%，蔗糖脂肪酸酯0-0.2%，聚甘油酯0-0.5%，甜乳清粉2-5%，变性纤维素0.05-1%，酪朊酸钠0.1-2.5%，硬脂酰乳酸钠0-0.5%，乳酸甘油脂肪酸酯0-0.5%，海藻酸钠0-0.3%，异抗坏血酸钠0.002-0.2%，糖3-6%，葡萄糖浆3-6%，果葡糖浆10-18%，余量为水。

Description

一种烘焙植脂奶油及其制备方法 技术领域
本发明属于奶油制品技术领域，具体涉及一种烘焙植脂奶油及其制备方法。
背景技术
本发明的目的是为了提供一种在植脂奶油体系中，有些是作为西点装饰材料的打发性产品，有些是作为饮料配料用的奶油产品，有些是用于烹调用的奶油产品，本发明的奶油产品是用于烘焙产品比如面包蛋糕配料用的奶油产品。常规的生产面包是用面粉加水(或冰水)、油、糖、盐、酵母、奶制品及其他的品种改良剂来搅打面团，松弛成型，醒发，烤制而成。
现有的制作方法存在以下缺陷：1、现有面包、蛋糕工艺中配料品种比较繁多，操作步骤多，容易引起产品不稳定；2、现有面包、蛋糕工艺中配料品种繁多，配料管理繁杂，各种保质期都不一样使用时总有一些配料会浪费；3、各种配料添加量对于一般的烘焙师来说都需要临时查看配方单调制；工作效率较低，容易错误。
发明内容
本发明的目的是为了提供一种烘焙植脂奶油及其制备方法；以现有技术的上述问题。
本发明的目的是通过以下技术方案来实现的。
一种烘焙植脂奶油，由以下重量百分比计的原料组成：
Figure PCTCN2016103837-appb-000001
Figure PCTCN2016103837-appb-000002
其中，所述的植物脂肪为棕榈油、大豆油、氢化大豆油、氢化棕榈仁油和非氢化棕榈仁油中的一种。
上述烘焙植脂奶油的制备方法，包括如下步骤：
1)将植物脂肪融化升温到60-65℃，加入卵磷脂，双乙酰酒石酸单(双)甘油酯，单、双甘油脂肪酸酯，蔗糖脂肪酸酯，聚甘油酯，变性纤维素及酪朊酸钠，异抗坏血酸，甜乳清粉，盐，并搅拌分散均匀，得到油相混合物A；
2)将糖、葡萄糖糖浆及含果葡糖浆溶解在60-70℃水中，得到水相溶液B；
3)将水相溶液B倒入油相混合物A，搅拌均匀并加热杀菌；
4)然后进行均质；在10℃以下搅拌一小时；
5)灌装，在-18℃以下冷冻保藏。
上述制备方法中，所述的均质条件为30-60Mpa，均质次数为1-2次。
所述的加热杀菌为加热63-70℃，时间为25-45分钟。
本发明具有以下有益效果：
1、产品只需用水、面粉、酵母加上本发明奶油产品就可以进行面包制作或只用部分油、蛋、粉及泡打粉加烘焙奶油来生产各种蛋糕，简化了操作的步骤，提高了效率；避免了人为经验的影响，提高了成品率；
2、由于产品为冷冻产品，气温高时不用加冰水；
3、产品的质量非但没有下降，而且在乳化剂的协同作用下，质构更为均匀，制作的面包蛋糕更加可口；
4、通过变性纤维素、酪朊酸钠和硬脂酰乳酸的协同作用，可以在烘焙重油蛋糕时，蛋糕自行开裂；不需要拉出烘烤箱人工划口。既节省了烘焙时间，又节省了能耗。
5、所制得的蛋糕回油更快，提高了效率；保水湿润更好，延长了货架期。
具体实施方式
下面结合具体实施例进一步阐述本发明的技术方案。
实施例1：
取氢化棕榈仁油362克，食盐10克，异抗坏酸钠0.2克，双乙酰酒石酸单(双)甘油酯3克，硬脂酰乳酸钠2.7克，单、双甘油脂肪酸酯2克，蔗糖脂肪酸酯1.2克，卵磷脂3克，聚甘油酯1.0克，变性纤维素7.0克，酪朊酸钠7.5克，甜乳清粉30克，糖30克，果葡糖浆107克，葡萄糖浆45克，水386.6克.
工艺制备：
将氢化棕榈仁油融化升温到60℃，加入，卵磷脂，双乙酰酒石酸单(双)甘油酯，异抗坏酸钠，硬脂酰乳酸钠，单、双甘油脂肪酸酯，蔗糖脂肪酸酯，聚甘油酯，异抗坏酸钠，变性纤维素，酪朊酸钠，甜乳清粉及食盐。并搅拌分散均匀。得到油相混合物。另外将糖，糖浆及含乳脂肪乳品溶解在60℃水中，将水相到入油相。另外将糖，糖浆溶解在60℃水中。将水相到入油相，以40rpm搅拌均匀并加热杀菌。然后再均质。在10℃以下慢搅拌一小时。灌装，在-18℃以下冷冻。所述均质条件为40Mpa。均质次数为1次。杀菌温度在63℃，时间为45分钟。
所得产品稳定，口感良好。
实施例2：
取氢化棕榈仁油375克，食盐15克，异抗坏酸钠1.7克，双乙酰酒石酸单(双)甘油酯3克，硬脂酰乳酸钠2.6克，单、双甘油脂肪酸酯2克，海藻酸钠1.1克，卵磷脂4克，乳酸单甘油酯1.3克，变性纤维素9.3克，酪朊酸钠2.5克， 甜乳清粉30克，糖35克，果葡糖浆112克，葡萄糖浆45克，水360.2克。
将氢化棕榈仁油融化升温到65℃加入卵磷脂，乳酸单甘油脂，硬脂酰乳酸钠，单、双甘油脂肪酸酯，双乙酰酒石酸单、双甘油酯，异抗坏血酸，硬脂酰乳酸钠，海藻酸钠，甜乳清粉，变性纤维素及酪朊酸钠。并搅拌分散均匀。得到一油相混合物。另外将糖、糖浆溶解在70℃水中，将水相到入油相。另外将糖、糖浆溶解在70℃水中。将水相到入油相，以70rpm搅拌均匀并加热杀菌。然后再均质。在10℃以下慢搅拌一小时。灌装，在-18℃以下冷冻。所述均质条件为40Mpa。均质次数为2次。杀菌温度在70℃，时间为25分钟。
所得产品稳定，口感良好。
实施例3：
取大豆油3000g，卵磷脂25g，食盐100g，双乙酰酒石酸单(双)甘油酯25g，单、双甘油脂肪酸酯50g，蔗糖脂肪酸酯10g，聚甘油酯20g，甜乳清粉300g，变性纤维素50g，酪朊酸钠100g，硬脂酰乳酸钠30g，乳酸甘油脂肪酸酯30g，海藻酸钠20g，异抗坏酸钠10g，糖400g，葡萄糖浆400g，果葡糖浆1500g；加入适量水。
将大豆油升温到65℃，加入卵磷脂，双乙酰酒石酸单(双)甘油酯，单、双甘油脂肪酸酯，蔗糖脂肪酸酯，聚甘油酯，变性纤维素及酪朊酸钠，异抗坏血酸，甜乳清粉，盐，并搅拌分散均匀，得到油相混合物A；将糖、葡萄糖糖浆及含果葡糖浆溶解在70℃水中，得到水相溶液B；将水相溶液B倒入油相混合物A，搅拌均匀并在65℃加热杀菌35分钟；然后在50Mpa，均质次数为2次；在10℃以下搅拌一小时；灌装，在-18℃以下冷冻保藏。
所得产品稳定，口感良好。
实施例4：
取大豆油4000g，卵磷脂50g，食盐200g，双乙酰酒石酸单(双)甘油酯50g，单、双甘油脂肪酸酯100g，蔗糖脂肪酸酯20g，聚甘油酯40g，甜乳清粉400g，变性纤维素100g，酪朊酸钠150g，硬脂酰乳酸钠50g，乳酸甘油脂肪酸酯40g，海藻酸钠30g，异抗坏酸钠10g，糖500g，葡萄糖浆600g，果葡糖浆1600g；加入适量水。
将大豆油升温到65℃，加入卵磷脂，双乙酰酒石酸单(双)甘油酯，单、 双甘油脂肪酸酯，蔗糖脂肪酸酯，聚甘油酯，变性纤维素及酪朊酸钠，异抗坏血酸，甜乳清粉，盐，并搅拌分散均匀，得到油相混合物A；将糖、葡萄糖糖浆及含果葡糖浆溶解在70℃水中，得到水相溶液B；将水相溶液B倒入油相混合物A，搅拌均匀并在65℃加热杀菌45分钟；然后在60Mpa，均质次数为2次；在10℃以下搅拌一小时；灌装，在-18℃以下冷冻保藏。
所得产品稳定，口感良好。
实施例5：用烘焙奶油做切片方面包及重油蛋糕。
原料配方(克):A中种面团，高筋面粉：480；酵母：8；水：350。B主面团，高筋面粉：520；全蛋：150；实施例2所得烘焙奶油：410。
面包制作：中和面团。把高筋粉和酵母及水一起搅拌成型，低速搅拌5分钟，高速搅拌1分钟。将面团置于醒发箱内醒发(温度35℃，湿度80％)90分钟。
醒发好的中种面团置于搅拌罐中，再加入主面团配料中的高筋粉、全蛋和一半的实施例2所得烘焙奶油，低速搅拌12分钟，随后加入另一半的实施例2所得烘焙奶油再次低速搅拌12分钟，最后用1分钟时间进行高速搅拌至面筋完全扩展完成。松弛60分钟后分割成200克面团于模具中，放入醒发箱内(温度35℃，湿度80％)醒发至8成发时进烘箱烘烤(上下火200℃，40分钟)。成品面包出炉。
所烘烤得到的蛋糕含水量为20％以上，传统的蛋糕含水量15-16％，因此延长了货架期。另外，在重油蛋糕烘烤过程中自然形成裂口。而传统的重油蛋糕需要在烘烤过程中，将蛋糕拉出烤箱进行人工划口，既增加了烘烤时间，又增加了能耗。整个拌料时长为：24分钟。传统的方式拌料需要40分钟到60分钟。大大减少了拌料时间，提高了工作效率。
实施例6：牛油原味蛋糕制作。
原料配方(克)：实施例3所得烘焙奶油600，细砂糖300，全蛋500，黄油200，低筋粉450，泡打粉20。
先将实施例3所得烘焙奶油用慢速搅拌，加入细砂糖搅拌至细砂糖溶化，全蛋分次加入搅拌均匀，再加入隔水化开的黄油搅均匀，最后加入过筛的低筋粉和泡打粉搅匀即可。将面糊分入模具中进烘箱(上下火180℃，15分钟)烤至表面 上色后用刀在表面划开，将烘箱中上火降至160℃，再烤20-25分钟。成品蛋糕即可出炉。
上述蛋糕回油快，在制作第二天即可回油，光泽度好；传统的需要30小时以上；并且，传统的油脂含量高，本发明的油脂含量比较低，减少了油脂的摄入量，且不影响口味。
以上蛋糕在整个烘烤过程中减少了人为因素造成的次品率，降低了生产和管理成本，
以上的面包及蛋糕和现行的制作对比，操纵要方便简单。成本也可降低。成品品质一样。是一种制作面包、蛋糕的新原料。适合大生产及面包房应用。

Claims (5)

  1. 一种烘焙植脂奶油，其特征在于：由以下重量百分比计的原料组成：
    Figure PCTCN2016103837-appb-100001
  2. 根据权利要求1所述的一种烘焙植脂奶油，其特征在于：所述的植物脂肪为棕榈油、大豆油、氢化大豆油、氢化棕榈仁油和非氢化棕榈仁油中的一种。
  3. 权利要求1所述烘焙植脂奶油的制备方法，其特征在于：包括如下步骤：
    1)将植物脂肪融化升温到60-65℃，加入卵磷脂，双乙酰酒石酸单(双)甘油酯，单、双甘油脂肪酸酯，蔗糖脂肪酸酯，聚甘油酯，变性纤维素及酪朊酸钠，异抗坏血酸，甜乳清粉，盐，并搅拌分散均匀，得到油相混合物A；
    2)将糖、葡萄糖糖浆及含果葡糖浆溶解在60-70℃水中，得到水相溶液B；
    3)将水相溶液B倒入油相混合物A，搅拌均匀并加热杀菌；
    4)然后进行均质；在10℃以下搅拌一小时；
    5)灌装，在-18℃以下冷冻保藏。
  4. 根据权利要求3所述的制备方法，其特征在于：所述的均质条件为30-60Mpa，均质次数为1-2次。
  5. 根据权利要求3所述的制备方法，其特征在于：所述的加热杀菌为加热63-70℃，时间为25-45分钟。
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