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Grease special for freezing and preparation method thereof

A kind of oil and coconut oil technology, applied in the direction of edible oil/fat, application, food ingredients as taste improver, etc., can solve the problems of single variety, monotonous structure, lack of nutrient-rich special oil products, etc., and achieve a balanced nutritional ratio. Effect

Inactive Publication Date: 2017-01-04
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Common quick-frozen foods in China include dumplings, glutinous rice balls, steamed buns, etc. At present, there are few researches on special oils and fats for freezing, with a single variety, monotonous structure, insufficient nutrition, and a lack of special oils and fats with rich nutrition and strong functions.

Method used

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  • Grease special for freezing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A special oil for freezing, comprising the following components: 100 parts of coconut oil, 75 parts of palm kernel oil, 40 parts of wheat germ oil, 15 parts of soybean oil, 1.2 parts of xanthan gum, 1 part of monoglyceride, and 2 parts of Tween 80 .

Embodiment 2

[0036] A special oil for freezing, including the following components: 95 parts of coconut oil, 65 parts of palm kernel oil, 23 parts of wheat germ oil, 20 parts of soybean oil, 1.2 parts of wasteland gum, 1.5 parts of monoglyceride, 2 parts of lecithin, vitamin 0.3 parts of E, 10 parts of nutritional composition, wherein the nutritional composition is the extract of licorice, dogwood, wolfberry, and light bamboo leaves, and the dosage ratio of licorice, dogwood, wolfberry and light bamboo leaves is 1:3:2:1.

Embodiment 3

[0038] A special oil for freezing, comprising the following components: 115 parts of coconut oil, 55 parts of palm kernel oil, 38 parts of wheat germ oil, 20 parts of soybean oil, 2.1 parts of xanthan gum, 2.7 parts of lecithin, 2 parts of lecithin, vitamin 0.15 parts of E, 4 parts of modified starch, 3 parts of sodium caseinate, 2 parts of sucrose fatty acid ester, 13 parts of nutritional composition, wherein the nutritional composition is the extract of licorice, cornus officinalis, wolfberry, and bamboo leaves, and the dosage ratio is 1-3:1-6:2-5:1-4.

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PUM

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Abstract

The invention discloses grease special for freezing, a preparation method and application thereof, and belongs to the technical field of grease processing. The grease comprises, by weight, 80-130 parts of coconut oil, 50-80 parts of palm kernel oil, 10-40 parts of wheat-germ oil, 10-30 parts of soybean oil, 0.5-3 parts of xanthan gum and 1-15 parts of emulsifier. The grease special for freezing is even, fine and smooth, good in flavor, moderate in viscosity, good in stability and capable of improving the structure and glossiness of quick-frozen food.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a special oil for freezing and a preparation method thereof. Background technique [0002] The industrialized production of traditional food is one of the main hotspots in the research of food science. The industrialized production of traditional food mainly solves two problems. One is to realize the industrialization of traditional processing methods, and the other is to solve the problem of product preservation. For industrialized production In other words, preservation is more important. Only foods with a certain storage period can realize industrial production. The means of preservation often cause the loss of nutrients, and the loss of color, fragrance and taste is relatively large. [0003] 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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007A23L33/115A23L33/105
CPCA23D9/04A23D9/007A23V2002/00A23V2250/21A23V2200/14A23V2250/186
Inventor 刘宁赵鹏程李超李骋
Owner SHAANXI UNIV OF SCI & TECH
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