a grease composition

A technology of oil composition and triglyceride, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of unsuitability, increase of use cost, and less resources, and achieve clear layers, high expansion rate, and environmental adaptability low effect

Active Publication Date: 2016-04-06
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, CN03800205 provides two ways: one is: SEE (S is a saturated acid, E is a trans acid); the other is: SMS+MSM (M is a monounsaturated fatty acid); but it has the following defects: 1 1. SEE contains trans-acid, which is not suitable for use in the field of edible oil; 2. SMS+MSM contains half of saturated acid, and SMS is a symmetrical oil, which is generally derived from rare raw material oils such as cocoa butter and cocoa butter-like, with few resources. thereby increasing its cost of use

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0158] Embodiment 1, raw material preparation

[0159] 1.1. Fractionation of lard

[0160] Using solvent fractionation method to process lard to obtain fractionated lard, the specific process is as follows:

[0161] 1) Add oil to acetone in a ratio of 1:1, and mix well.

[0162] 2) Cultivate crystals at 6.8°C for 12 hours to form a mixture of solid fat and liquid oil.

[0163] 3) Separating the solid fat and liquid oil by pressure filtration, and taking the liquid oil as raw material for the next fractional extraction.

[0164] 4) Crystal growth at -8°C for 12 hours to form a mixture of solid fat and liquid oil.

[0165] 5) Separating the solid fat and liquid oil by pressure filtration, and taking the solid fat as raw material for the next fractionation.

[0166] 6) Add acetone to the oil according to the ratio of oil: acetone = 1:4, and mix well.

[0167] 7) Crystal growth at -15°C for 12 hours to form a mixture of solid fat and liquid oil.

[0168] 8) Separating the so...

Embodiment 2

[0184] Embodiment 2, oil composition preparation

[0185] According to the ratio in Table 1, the fractionated lard, fractionated palm olein and extremely hydrogenated palm oil were mixed to prepare the oil composition 1-3, and then the oil composition 1-3 was subjected to oil melting, rapid cooling, kneading, The corresponding margarine can be obtained through maturing treatment, wherein the processes of melting oil, quenching and kneading can all be carried out in cream automation equipment, and the specific process is as follows:

[0186] Melting oil step: heating the oil to 60-65 degrees to melt all the oil and obtain an oil mixture.

[0187] Quenching step: put the oil mixture obtained in the oil melting step into a 1-liter stainless steel material tank with an initial temperature of 40-60°C, and cool down at a rate of 5-10°C / min for 1-5 minutes to obtain the quenched material;

[0188] Kneading step: send the rapidly cooled material into the kneading unit, and knead for ...

Embodiment 3

[0205] Embodiment 3, performance detection

[0206] 3.1. Cold resistance test

[0207] Take 120g each of the oil composition and the control composition, place them at -25°C for 1 day, then place them in an environment at 0°C, and use a physical property tester to detect their hardness every 1h, so as to test the cold resistance and determine the recovery time. Warm softening time. The test results are shown in Table 4:

[0208] Table 4, the hardness test results of the oil composition and the control composition at 0-2h

[0209]

[0210] Data analysis: For plastic oil products, it is generally believed that the hardness of 100-800 grams force is a better range of plasticity. It takes more than 1 hour for the control group 1-4 to reach the best plasticity, especially the compound of the control group 1, after being placed for 2 hours, still cannot return to the appropriate plasticity, while the oil composition 1-3 all recovered to a relatively good plasticity within 30 m...

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Abstract

The invention provides a grease composition. The grease composition can be used for preparation of shortening baked products.

Description

technical field [0001] The invention relates to an oil composition, in particular to an oil composition with good cold resistance, softness and hardness suitable for operation at low temperature, and high expansion rate when making croissants. Background technique [0002] In Northeast my country, the temperature of the warehouse in winter often drops to -20°C. At this time, ordinary oil products will become very hard, which is very unfavorable for use. And this is especially serious for bread baking. Bakers usually need to put the fat in a higher temperature environment (such as next to the oven or oven) to soften it before using the fat products with too high hardness, so that it can be used. Therefore, in the cold winter, it is not cold-resistant. Sexual oil products are very inconvenient. [0003] Layered baked goods such as Danish croissant, Danish bread, and butterfly pastry are very popular among people. However, in order to produce layered foods with clear layers ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A23D9/04
Inventor 余愚胡鹏张亚飞
Owner 嘉里特种油脂(上海)有限公司
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