Bakeware mold oil and method for producing the same

A manufacturing method and demoulding oil technology, applied in the direction of dough anti-sticking, etc., can solve problems such as endangering the health of operators and eaters, affecting the health of operators, and affecting the health of eaters, so as to improve the production environment and prevent furnace Effect of gallstone deposits, reduction of deformation and wear

Inactive Publication Date: 2009-05-20
杨东升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 surfa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0016] The specific embodiment of the weight ratio of baking pan release oil of the present invention is as follows:

[0017]

Rapeseed Salad Oil

(share) water

(share) Polyglycerol Castor

Alcohol fat (part) Pharmaceutical grade refining

castor oil (parts) Liquid Soybean Eggs

Phospholipids (parts) Example 1 193 357 11.5 17 11 Example 2 196 359 11.8 17.5 11.5 Example 3 198 360 12 18 12 Example 4 200 361 12.2 18.5 12.5 Example 5 201 362 12.2 18.7 12.8 Example 6 203 363 12.5 19 13

[0018] The liquid soybean lecithin in the above-mentioned Examples 1-5 is double degraded (DB grade) liquid soybean lecithin.

[0019] The liquid soybean lecithin in the above-mentioned embodiment 6 is single degraded (SB grade) liquid soybean lecithin.

[0020] The manufacture method of above-mentioned bakeware release oil, comprises the following steps:

[0021] (a) Take materials according to the fol...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A21D8/08
Inventor 杨东升
Owner 杨东升
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