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Novel oil for quick-frozen food

A quick-frozen food, a new type of technology, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of health threats, high hardness, coarse grains, etc., and achieve the effect of eating health

Inactive Publication Date: 2014-12-10
QINGDAO JINJIAHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, pure hydrogenated vegetable oil has high hardness, which affects the taste. More importantly, hydrogenated vegetable oil has a high content of trans fatty acids, which poses a threat to human health; while practical and simple animal oil has problems such as coarse grains and poor product quality. Therefore, the currently commonly used hydrogenated vegetable oils, animal fats and other quick-frozen food special fats have their own shortcomings and need to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A novel quick-frozen food oil, comprising the following parts by weight: 20 parts of xanthan gum, 60 parts of peanut oil, 30 parts of deep-sea fish oil, 30 parts of olive oil, 19 parts of sodium dehydroacetate, 24 parts of flax oil, emulsified silicone oil 17 parts, 24 parts of sorbitan monostearate, 20 parts of malic acid, 7 parts of purified water, 3 parts of monosodium citric acid.

Embodiment 2

[0012] A novel quick-frozen food oil, comprising the following parts by weight: 13 parts of xanthan gum, 55 parts of peanut oil, 17 parts of deep-sea fish oil, 22 parts of olive oil, 3 parts of sodium dehydroacetate, 11 parts of sesame oil, emulsified silicone oil 3 parts, 11 parts of sorbitan monostearate, 5 parts of malic acid, 1 part of purified water, 1 part of monosodium citric acid.

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PUM

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Abstract

The invention discloses novel oil for a quick-frozen food. The novel oil comprises the following raw materials in parts by weight: 13-20 parts of xanthan gum, 55-60 parts of peanut oil, 17-30 parts of deep sea fish oil, 22-30 parts of olive oil, 3-19 parts of sodium dehydroacetate, 11-24 parts of linseed oil, 3-17 parts of emulsified silicone oil, 11-24 parts of sorbitan monostearate, 5-20 parts of malic acid, 1-7 parts of purified water and 1-3 parts of monosodium citrate. The novel oil can meet the requirements of ideal crystal form of special grease for the quick-frozen food, is formed by blending, can overcome the defects of homogeneous type of grease and is relatively healthy to eat.

Description

technical field [0001] The invention relates to a novel quick-frozen food oil. Background technique [0002] In recent years, with the acceleration of people's life rhythm and the improvement of living standards, quick-frozen food is favored by people because of its hygiene, convenience and nutrition. Special grease for quick-frozen food is one of the essential and important raw materials in the production of quick-frozen food, and plays a vital role in the quality of the product. However, there are few researches on special oils and fats for quick-frozen food. [0003] Due to its high viscosity and good stability, special fats and oils for quick-frozen food can change the structure and gloss of quick-frozen food; in addition, it also has an important impact on the flavor, taste and other quality characteristics of baked products and storage properties. At present, the special fats for quick-frozen food mainly include hydrogenated vegetable oils and some animal fats. Howe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00
Inventor 郭志强
Owner QINGDAO JINJIAHUI FOOD
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