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High-crisping property baking grease and preparation method thereof

A high-crisping, baking technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of no special high-crisping baking oil and unhealthy baking oil

Pending Publication Date: 2019-04-09
GUANGZHOU NANQIAO FOOD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of high crispness baking fat and its preparation method, to solve the problem that there is no special high crispness baking fat on the market, and the baking fat is unhealthy.

Method used

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  • High-crisping property baking grease and preparation method thereof
  • High-crisping property baking grease and preparation method thereof
  • High-crisping property baking grease and preparation method thereof

Examples

Experimental program
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Effect test

preparation example 1

[0040] Preparation example one first transesterified oil

[0041] The palm oil palm oil is transesterified to obtain the first transesterified oil. The SFC of the first transesterified grease at 10°C is 40.96%, the SFC of the first transesterified grease at 35°C is 7.5%, and the SFC values ​​at 20-30°C are all greater than 10%. In the present invention, SFC (Solid Fat Content) is solid fat content, which is the fat content that is solid at a certain temperature.

preparation example 2

[0042] Preparation Example 2 Second transesterification grease

[0043] In terms of mass percentage, 40-50% of palm oil palm oil, 20-30% of palm stearin, 15-25% of tallow and 5-15% of coconut oil are used for transesterification to obtain the second transesterified oil . The SFC of the second transesterified grease at 10°C is 53.68%, the SFC of the second transesterified grease at 35°C is 12.4%, and the SFC values ​​at 20-30°C are all greater than 10%.

preparation example 3

[0044] Preparation Example 3 The third transesterified oil

[0045] In terms of mass percentage, 50-80% of palm stearin and 20-50% of coconut oil are used for transesterification to obtain comparative transesterified oil. The SFC of the third transesterified fat at 10°C is 64.7%, the SFC of the third transesterified fat at 35°C is 16.33%, and the SFC values ​​at 20-30°C are all greater than 10%.

[0046] It can be understood that, in the present invention, conventional transesterification techniques can be used to carry out the above reaction, so the steps of the transesterification reaction will not be repeated here.

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Abstract

The invention relates to the technical field of food, in particular to high-crisping property baking grease and a preparation method thereof. The high-crisping property baking grease is prepared fromthe following components in parts by weight: 65 to 80 percent of base oil, 0.5 to 1.0 percent of phospholipid, 0.8 to 1.5 percent of glyceryl monostearate, 0 to 3 percent of table salt, 0 to 3 percentof a whole milk powder, 0 to 3 percent of liquid whey, 0 to 1 percent of essence, 0 to 0.1 percent of beta-carotene and 7.5 to 23 percent of water; the base oil comprises palm oil palmitin, first transesterification grease and second transesterification grease; the first transesterification grease and the second transesterification grease are obtained by performing transesterification on one or more of the palm oil palmitin, palm oil stearin, coconut oil or beef tallow. The baking grease has the advantages of high crisping property, low saturated acid, low trans acid and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a high-crisp baking fat and a preparation method thereof. Background technique [0002] Crispy baked products (such as crab pies, crisp cakes, pastries, etc.) are loved by consumers because of their crispy taste, delicious taste and sweetness, which also makes their consumption demand in the baked products market continue to grow. Constant growth. [0003] Baking fat is an important part of the production of shortening products, but the base oils for baking fat in my country are mainly refined animal and vegetable fats, hydrogenated vegetable oils or mixtures of the above-mentioned fats, which leads to some problems: First of all, the product structure and function are relatively simple, and there is a lack of special high-crisp baking fats for the specialization of crisp products. Secondly, there is a threat to health. The above-mentioned base oil components have certain potentia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 陈正文
Owner GUANGZHOU NANQIAO FOOD
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