Healthy and nutrient grease special for freezing and preparation method thereof

A nutritional and oil-based technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of women suffering from type 2 diabetes, poor product quality, and brain function decline, and achieve good oxidation effect and good versatility , the effect of lowering cholesterol

Inactive Publication Date: 2013-05-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, animal fats have problems such as coarse grains and poor product quality; hydrogenated vegetable oils have poor nutrition and flavor, and high hardness will affect the taste, and the high conten...

Method used

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  • Healthy and nutrient grease special for freezing and preparation method thereof
  • Healthy and nutrient grease special for freezing and preparation method thereof
  • Healthy and nutrient grease special for freezing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials were weighed according to the following formula (weight): palm stearin 95g, camellia oil 5g, glyceryl monostearate 0.5g, Span 800.5g, butylated hydroxyanisole 0.003g, potassium sorbate 0.06g.

[0030] Preparation method of special oil for freezing: heating palm stearin to 70°C for melting; cooling slightly after melting completely, adding camellia oil and butyl hydroxyanisole to 70°C, fully stirring and mixing the two; adding monostearic acid Glycerides, Span 80 and Potassium Sorbate are emulsified under heating, the emulsification speed is 700 rpm, the emulsification temperature is 70°C, and the emulsification time is 10 minutes; use a high-pressure pump to pump the emulsified oil into the quenching The machine is rapidly cooled to 35°C; the cooled emulsified oil is homogenized in a kneader, the homogenization temperature is 35°C, and the homogenization time is 1 minute; the above-mentioned products from the kneader are packaged, and after packaging The p...

Embodiment 2

[0032] Raw materials were weighed according to the following formula (weight): 90 g of palm stearin, 10 g of seabuckthorn oil, 0.6 g of glyceryl monostearate, 800.6 g of Span, 0.005 g of butyl hydroxyanisole, and 0.07 g of potassium sorbate.

[0033] Preparation method of special oil for freezing: heating palm stearin to 80° C. for melting; cooling slightly after melting completely, adding seabuckthorn oil and butyl hydroxyanisole to 60° C., fully stirring and mixing the two; adding monostearic acid Glycerides, Span 80 and Potassium Sorbate are emulsified under heating, the emulsification speed is 900 rpm, the emulsification temperature is 65°C, and the emulsification time is 20 minutes; the uniformly emulsified oil is pumped into the quenching The machine is rapidly cooled to 30°C; the cooled emulsified oil is homogenized in a kneader, the homogenization temperature is 35°C, and the homogenization time is 2 minutes; the above-mentioned products from the kneader are packaged, a...

Embodiment 3

[0035] Raw materials were weighed according to the following formula (weight): palm stearin 85g, olive oil 15g, glyceryl monostearate 0.8g, span 800.8g, tocopherol 0.007g, citric acid 0.08g.

[0036] Preparation method of special grease for freezing: heating palm stearin to 70° C. for melting; cooling slightly after melting completely, adding olive oil and tocopherol to 65° C., fully stirring and mixing the two; adding glyceryl monostearate, Span 80 and citric acid are emulsified under heating, the emulsification speed is 1100 rpm, the emulsification temperature is 65°C, and the emulsification time is 30 minutes; use a high-pressure pump to pump the emulsified oil into the quenching machine for rapid cooling to 30°C; homogenize the cooled emulsified oil in a kneader, the homogenization temperature is 30°C, and the homogenization time is 3 minutes; the above-mentioned products coming out of the kneader are packaged, and the packaged products are sent into The ripening section c...

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Abstract

The invention discloses healthy and nutrient grease special for freezing and a preparation method thereof. The grease comprises 60-100 parts by weight of palm stearin, 0-40 parts by weight of plant oil, 0.5-2.5 parts by weight of emulsifying agents, 0.002-0.015 part by weight of antioxidant and 0.05-0.1 part by weight of corrosion remover. The method comprises the steps of: heating and melting the palm stearin; cooling to 60-70 DEG C after the palm stearin is completely melted; adding the plant oil and the antioxidant into the melted palm stearin to fully stir and mix; adding the emulsifying agent and the corrosion remover to emulsify at a heating state; pumping the grease which is uniformly emulsified into an emergent refrigerator to rapidly cool to 20-35 DEG C; homogenizing in a kneading machine; and finally, feeding the mixture to a curing workshop section to cure the product. The grease special for freezing produced by the method is high in quality, low in contents of trans-fatty acid, good in generality, good in antioxidant effect and high in health trophism.

Description

technical field [0001] The invention relates to the field of special fats and oils, in particular to a special fats and oils for healthy and nutritious freezing and a preparation method thereof. Background technique [0002] In recent years, with the acceleration of people's life rhythm and the improvement of living standards, frozen products are favored by people because of their hygiene, convenience and nutrition. Food quick-freezing technology can maintain the original freshness, color, flavor, nutritional content, appearance quality and inner texture of natural food to the greatest extent, and is currently recognized as the best food storage technology. Frozen dough processed bread has become one of the fastest-growing market hotspots in the baking industry due to the advantages of hygiene, nutrition, speed, and convenience, and its market demand has increased rapidly. Special fat for freezing is one of the essential and important raw materials in the production of froz...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
Inventor 李冰张霞李琳苏健裕陈玲李晓玺谢贺徐振波
Owner SOUTH CHINA UNIV OF TECH
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