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Hybrid gel for lard substitute of shredded cake and preparation method of hybrid gel

A substitute, hand-grabbing cake technology, applied in the production/processing of edible oil/fat, edible oil/fat composition, edible oil/fat containing fatty acid ester, etc., can solve the problem of not being able to replace animal fat as much as possible, etc. problems, to achieve the effect of maintaining nutritional value, extending shelf life and low cost

Pending Publication Date: 2021-12-03
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the lard substitute made by Li Minghua et al. is a single oil gel, without the hybrid technology of oil gel and hydrogel, which cannot achieve the purpose of replacing animal fat as much as possible

Method used

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  • Hybrid gel for lard substitute of shredded cake and preparation method of hybrid gel
  • Hybrid gel for lard substitute of shredded cake and preparation method of hybrid gel
  • Hybrid gel for lard substitute of shredded cake and preparation method of hybrid gel

Examples

Experimental program
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Effect test

preparation example Construction

[0080] A kind of above-mentioned preparation method of the hybrid gel that is used for finger cake lard substitute, the steps are as follows:

[0081] Step 1: Add glyceryl monostearate and biowax to the vegetable oil phase, stir and heat in a constant temperature water bath at 70-90°C until glyceryl monostearate and biowax are completely dissolved to obtain a hot oil gel solution ;

[0082] Step 2: Mix the colloid and water, and dissolve it completely in a water bath at 70-90°C to make a hot hydrogel solution;

[0083] Step 3: After the hot oil gel solution and the hydrogel solution are rapidly mixed, use a high-speed shearing machine to shear at a rate of 8000-10000 r / min for 1-3 minutes;

[0084] Step 4: Transfer to ice water or 4 ℃ environment, and leave it for more than 8 hours to promote the gelation of two phases and the formation of hybrid gel; finally release the mold, that is, it can be used for the hybridization of hand cake lard substitute gel.

[0085] Food appl...

Embodiment 1

[0089] The hybrid gel for finger cake lard substitute provided in Example 1 includes a base material, lipid substances and water; the base material includes glycerol monostearate, biowax (beeswax, rice bran wax, small Candelilla wax), carrageenan; the lipid substance is corn oil.

[0090] In parts by weight, the base material includes 0.4 part of glycerol monostearate, 1.2 part of beeswax, and 0.6 part of carrageenan; the lipid substances are 38.4 parts of corn oil and 59.4 parts of water.

[0091] The preparation method of the hybrid gel for finger cake lard substitute provided by this embodiment 1 comprises the following steps:

[0092] Step 1: Add glycerol monostearate and beeswax to the corn oil phase, stir and heat in a constant temperature water bath at 70°C for 15 minutes, until glycerol monostearate and beeswax are completely dissolved to obtain a hot oil gel solution.

[0093] Step 2: adding water to the carrageenan, and maintaining it in a water bath at 70° C. for 2...

Embodiment 2

[0097] The hybrid gel for finger cake lard substitute provided in this example 2 includes a base material, lipid substances and water; it is characterized in that the base material includes glycerol monostearate, biological wax (beeswax, rice bran wax, candelilla wax), carrageenan; the lipid substance is corn oil.

[0098] In parts by weight, the base material includes 0.5 part of glycerol monostearate, 1.5 part of rice bran wax, and 0.5 part of carrageenan; the lipid substances are 48 parts of corn oil and 49.5 parts of water.

[0099] The preparation method of the hybrid gel for finger cake lard substitute provided by this embodiment 2 comprises the following steps:

[0100] Step 1: Add glyceryl monostearate and rice bran wax into the corn oil phase, stir and heat in a constant temperature water bath at 70°C for 15 minutes, until glyceryl monostearate and rice bran wax are completely dissolved to obtain a hot oil gel solution.

[0101] Step 2: adding water to the carrageen...

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Abstract

The invention discloses a hybrid gel for a lard substitute of a shredded cake. The hybrid gel comprises the following components: a base material, a lipid substance and water, the base material is prepared from glycerin monostearate, biological wax and colloid; the lipid substance is vegetable oil, and the colloid is carrageenan, gellan gum and the like. According to the hybrid gel for the lard substitute of the shredded cake and a preparation method of the hybrid gel, the lard substitute prepared by the preparation method adopts edible colloid, the vegetable oil and other materials, and compared with a common lard substitute, oil gel and hydrogel are adopted to prepare the hybrid gel, so that the fat content and the production cost of a dough are reduced. Researches show that the hybrid gel is of an oil-in-water structure, and the structure can slow down oxidation of the vegetable oil. Under the synergistic effect of the oil gel and the hydrogel in the hybrid gel, the hardness and viscosity of the hybrid gel are higher than those of lard oil, and the prepared shredded pancake dough has better chewiness and elasticity. The physical property of the hybrid gel is similar to that of the lard oil, so that the use process of the hybrid gel is consistent with that of the lard oil, and the shredded cake made by replacing the lard oil has a better taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a hybrid gel for hand-grabbed cake lard substitute and a preparation method thereof. Background technique [0002] Hand-picked cake originated in Taiwan, China, formerly known as green onion cake. Freshly baked finger cakes, the outer layer is golden and crispy, and the inner layer is soft and tender. Hand-pulled cakes are popular all over the country and are a special snack in the streets. They can be paired with eggs, sausages, bacon, meat floss, vegetables and other accessories, as well as with tomato sauce, sweet chili sauce, black pepper sauce and other sauces, crispy and delicious, suitable for all ages. [0003] The animal fat used in hand-grabbing cakes is generally lard, which is high in saturated fatty acids and cholesterol. Excessive intake of saturated fatty acids can easily lead to cardiovascular disease. Therefore, the current research mainly focuses on th...

Claims

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Application Information

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IPC IPC(8): A23D7/005A21D2/16A21D2/34A21D2/36A23D7/01A23D7/04
CPCA23D7/005A23D7/01A23D7/04A21D2/16A21D2/165A21D2/34A21D2/36
Inventor 朱巧梅郜健标张澳韩可心魏伟白根朋
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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