Bakeware mold oil and method for producing the same

Abstract

The invention discloses mold oil for a baking pan, which is characterized in that the mold oil for the baking pan comprises the following components in weigh proportion: 193 to 203 portions of rapeseed salad oil, 357 to 363 portions of water, 11.5 to 12.5 portions of polyglycerol polyricinoleate (PGPR), 17 to 19 portions of pharmaceutical grade refined castor oil, and 11 to 13 portions of liquid soybean lecithin. The mold oil for the baking pan has low cost, can improve the production efficiency and finished product rate of baked food, improve the production environment of the baked food, has functions of antisepsis and freshness preservation, can obviously prolong the shelf life of the baked food, and has good market prospect and economical prospect.

Description

technical field [0001] The invention relates to an oil for food processing, in particular to a baking pan release oil for making baked food and a manufacturing method thereof. Background technique [0002] With the continuous development of the market economy and the continuous improvement of people's living standards and quality, the requirements for all aspects of food processing are gradually increasing, and higher requirements are put forward for nutritional balance, color, fragrance, environmental protection and cleaning. In traditional baked food processing, a large number of baking pans and food molds need to be oiled manually, which has the problems of low production efficiency and uneven oiling. With the long-term production and processing, the oil fume that cannot be discharged will cause the inner tank of the oven to scale, which will affect the transfer of thermal efficiency and cause serious waste of energy. Oil fume pollution during the manufacture of baked fo...

AI Technical Summary

Problems solved by technology

In traditional baked food processing, a large number of baking pans and food molds need to be manually oiled, which has the problems of low production efficiency and uneven oiling

With the long-term production and processing, the oil fume that cannot be discharged will cause the inner tank of the oven to scale, which will affect the transfer of thermal efficiency and cause serious waste of energy.

Oil fume pollution during the manufacture of baked food seriously affects the health of the operators. Burnt matter containing carcinogens will accumulate on the surface of the baking tray and mold used for baking food, which seriously endangers the health of the operators and even the eaters.

In addition, due to the rich nutrition, high protein content, and high water content of baked food, after the baked food is placed for a day or two, the water in the food evaporates, which will harden and taste bad, which will affect eating. Mildew and spoilage due to fungal contamination, making food inedible

Excessive use of preservatives and preservatives will affect the original flavor of food and also affect the health of consumers