Special demolding oil for waffle and preparation method of special demolding oil for waffle

Abstract

The invention discloses special demolding oil for waffle and a preparation method of the special demolding oil for the waffle and belongs to the field of food processing. The demolding oil provided by the invention is prepared from the following ingredients in parts by weight: 92 to 103 parts of coconut oil, 155 to 170 parts of colza oil, 33 to 50 parts of lard oil, 33 to 50 parts of palm oil, 18to 22 parts of soya bean lecithin, 10 to 15 parts of monostearin and 425 to 510 parts of water. The ingredients of coconut oil, lard oil, monostearin and the like are added. Compared with the prior art, the special demolding oil has the following advantages that the demolding is easily performed during the industrial or manual manufacture of the waffle, so the surface of a mold maintains the smooth state, the mold is favorably protected, the waffle crack is prevented, the finished product rate of products is improved, oil smoke and accumulated scales are reduced, the operation environment is improved, the completeness and the brightness of products are ensured to the maximum degree, and the color is uniform. When being used, the special demolding oil for the waffle and the preparation method provided by the invention have the advantages that the manufactured demolding oil is uniform and consistent, the demolding effect is good, and the quality guarantee period can reach 24 months whenthe special demolding oil is stored in a cool dry place.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a release oil for processing waffles. Background technique [0002] Waffles, a kind of scone baked on a special baking tray, have also become very popular in China in recent years. Because the baking tray is divided into upper and lower layers, and the mold is covered with grid convex-concave structures, it is difficult to demold the waffle after baking, and mold sticking often occurs, which affects production efficiency and product quality assurance. . In industrial production, the method of spraying food-grade white oil is often used to reduce the phenomenon of mucous membranes, but this kind of white oil is not allowed to be used in waffles according to the national standard, and the release effect is not good. Invention patent 200810179347.1 published "baking pan release oil and its manufacturing method", which provides a baking pan release oil suitable for making...

AI Technical Summary

Problems solved by technology

Because the baking tray is divided into upper and lower layers, and the mold is covered with grid convex-concave structures, it is difficult to demold the waffle after baking, and mold sticking often occurs, which affects production efficiency and product quality assurance.

In industrial production, the method of spraying food-grade white oil is often used to reduce the phenomenon of mucous membranes, but this kind of white oil is not allowed to be used in waffles according to the national standard, and the release effect is not good

Invention patent 200810179347.1 published "baking pan release oil and its manufacturing method", which provides a baking pan release oil suitable for making ordinary pastry, but the application effect of this patented technology is not very satisfactory in the industrial production of waffles The reason is that ordinary pastry is baked in a single mold, and after the waffle is baked, the upper mold on the baking pan is removed on the assembly line, and the waffle is taken out with a tool. During this process, the waffle and the lower mold A little sticking between the molds will cause the waffles to break