Special novel grease for quick-frozen foods

Abstract

The invention discloses special novel grease for quick-frozen foods. The novel grease is characterized by comprising the following substances in parts by weight: 55-60 parts of peanut oil, 1-2 parts of deep sea fish oil, 8-13 parts of duck oil, 2-8 parts of whale oil, 0.3-0.8 part of silicone emulsion, 1-2 parts of sorbitan monostearate, 5-20 parts of malic acid, and 1-3 parts of monosodium citrate. According to the special novel grease disclosed by the invention, the ideal crystal form requirements of the special grease for the quick-frozen foods can be achieved; furthermore, the grease is formed by blending, and therefore, the disadvantages of single type grease can be made up; and the special novel grease for the quick-frozen foods, which is disclosed by the invention, is healthier to eat.

Description

technical field [0001] The invention relates to a new special fat for quick-frozen food. 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 quality characteristics and storage properties of baked products such as flavor and taste. At present, the special fats for quick-frozen food mainly include hydrogenated vegetable oils and some animal ...

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.