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All natural safe and longevous vegetable oil-based shortening and preparation method thereof

A vegetable oil-based, shortening technology, applied in food science, edible oil/fat, application, etc., can solve the problems of poor food safety, short shelf life, cold shortening, etc., achieve long shelf life, prolong shelf life, raw materials Naturally available effects

Inactive Publication Date: 2011-02-16
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since animal oil usually contains more cholesterol and hydrogenated vegetable oil contains more trans fatty acids, both cholesterol and trans fatty acids are undesirable ingredients that threaten food safety. General vegetable oils such as soybean oil and cottonseed oil also affect products due to their poor antioxidant properties Shelf life, therefore, traditional shortening with poor food safety and short shelf life is increasingly neglected by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) respectively melting palm stearin with a melting point of about 52°C, palm olein and soybean lecithin with a melting point of about 24°C into a homogeneous liquid state at 65°C;

[0018] (2) take each raw material according to the ratio of 34% palm stearin, 66% palm olein, soybean lecithin accounting for 0.2% of the total mass of palm stearin and palm olein, and mix in a mixer;

[0019] (3) Send the solution collected in step (2) into a homogenizer for about 15 minutes of circulating homogenization treatment to obtain a highly uniformly mixed shortening base material.

[0020] (4) The base oil obtained in step (3) is rapidly cooled to 22°C, kneaded, and then aged at 28°C to obtain a β'-type all-natural vegetable oil-based shortening product.

Embodiment 2

[0022] The operation of this embodiment is the same as in Example 1, except that the ratio of raw materials is different: 31% of palm stearin, 69% of palm olein, soybean lecithin accounting for 0.3% of the total mass of palm stearin, palm olein and soybean oil.

Embodiment 3

[0024] The operation of this embodiment is the same as that of Example 1, except that the ratio of raw materials is different: 28% of palm stearin, 72% of palm olein, soybean lecithin accounting for 0.2% of the total mass of palm stearin, palm olein and soybean oil.

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PUM

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Abstract

The invention discloses all natural safe and longevous vegetable oil-based shortening and a preparation method thereof, and comprises a base stock formula and a preparation process. The base stock formula comprises the following components in percentage by mass: 25 to 45 percent of hemp palm stearin with melting point of between 50 and 56 DEG C, 55 to 75 percent of hemp palm liquid oil with melting point of between 20 and 24 DEG C and soya bean lecithin in an amount which is 0.1 to 0.5 percent of the total mass of the hemp palm stearin and the hemp palm liquid oil. The all natural safe and longevous vegetable oil-based shortening has the advantages of no cholesterol and trans-fatty acid, natural and readily available raw materials, abundant natural vitamin E content, excellent oxidation resistance, long shelf life and the like.

Description

technical field [0001] The invention relates to a preparation method of shortening, in particular to a shortening entirely based on natural vegetable oil and a preparation method thereof. The shortening has the characteristics of good edible safety, long shelf life and the like. technical background [0002] Shortening is an essential raw material for baked food. It is usually based on animal oil (such as: lard, tallow) and / or hydrogenated vegetable oil (such as: hydrogenated soybean oil, hydrogenated cottonseed oil, hydrogenated palm oil, etc.) It is manufactured by cold, kneading, aging and other processes. Since animal oil usually contains more cholesterol and hydrogenated vegetable oil contains more trans fatty acids, both cholesterol and trans fatty acids are undesirable ingredients that threaten food safety. General vegetable oils such as soybean oil and cottonseed oil also affect products due to their poor antioxidant properties Shelf life, therefore, traditional sho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/02
Inventor 吴苏喜刘瑞兴
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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