Method for preparing special oil for oil-in-water frozen dough

A frozen dough, oil-in-water type technology, applied in the direction of edible oil/fat, application, food science, etc.

Inactive Publication Date: 2011-06-01
HENAN UNIVERSITY OF TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country's oil industry, there are few researches on the special oil for frozen dough, and the special oil for baking frozen dough needs to be further developed and researched

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Oil-in-water type frozen dough special grease preparation method of the present invention is as follows:

[0023] (A) Using refined palm stearin and refined soybean oil to carry out transesterification to synthesize base oil. 80 parts by weight of refined palm stearin and 20 parts by weight of refined soybean oil were pumped into a reaction tank, and the temperature of the oil was heated to 55° C. under a pressure of 650 Pa, and dried and dehydrated for 15 minutes. Then adjust the temperature to 100° C., add 0.5 parts by weight of a glycerin solution with 10% potassium hydroxide as a catalyst, and react for 75 minutes under stirring (to the extent that oil droplets do not splash). 3 parts by weight of 10% aqueous citric acid solution was added to terminate the transesterification reaction. In the reaction tank, 10 parts by weight of hot water at a temperature of 85° C. was added to wash once, and the mixed solution entered a centrifuge for oil-water separation. The se...

Embodiment 2

[0027] Oil-in-water type frozen dough special grease preparation method of the present invention is as follows:

[0028] (A) Using refined palm stearin and refined rapeseed oil to carry out transesterification synthesis into base oil. 70 parts by weight of refined palm stearin and 30 parts by weight of refined soybean oil were pumped into the reaction tank, and the temperature of the oil was heated to 65° C. under a pressure of 1200 Pa, and dried and dehydrated for 20 minutes. Then adjust the temperature to 120° C., add 1 weight part of glycerol solution with 50% potassium hydroxide as catalyst, and react for 65 minutes under stirring (to the extent that oil droplets do not splash). 4 parts by weight of an 8% aqueous solution of citric acid was added to terminate the transesterification reaction. In the reaction tank, 11 parts by weight of hot water at a temperature of 80° C. was added to wash twice, and the mixed solution entered a centrifuge for oil-water separation. The s...

Embodiment 3

[0032] Oil-in-water type frozen dough special grease preparation method of the present invention is as follows:

[0033](A) Using refined palm stearin and refined sunflower oil to carry out transesterification synthesis into base oil. 60 parts by weight of refined palm stearin and 40 parts by weight of refined soybean oil were pumped into the reaction tank, and the temperature of the oil was heated to 75° C. under a pressure of 1000 Pa, and dried and dehydrated for 10 minutes. Then adjust the temperature to 140° C., add 1.5 parts by weight of a glycerol solution with 20% sodium hydroxide as a catalyst, and react for 55 minutes under stirring (to the extent that oil droplets do not splash). 5 parts by weight of 7% aqueous citric acid solution was added to terminate the transesterification reaction. In the reaction tank, 12 parts by weight of hot water at a temperature of 75° C. was added to wash once, and the mixed solution entered a centrifuge for oil-water separation. The s...

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PUM

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Abstract

The invention relates to a method for preparing special oil for oil-in-water frozen dough, belonging to the technical field of oil preparation. The method comprises the following steps: adopting a product synthesized by ester exchanger of solid fat and liquid oil as base oil, adding a certain amount of sterilization water, and adding a small amount of emulsifier and stabilizer as well as trace amount of antioxidant and antiseptic. The production process comprises the steps of synthesizing the base oil by ester exchange, matching auxiliaries, emulsifying, quenching, kneading, packaging and ripening. The special oil for oil-in-water (O/W) frozen dough produced by adopting the invention has high quality and stable property and can be used when frozen dough is baked in different seasons.

Description

technical field [0001] The invention belongs to the technical field of oil preparation, and in particular relates to a special oil preparation method for oil-in-water (O / W) frozen dough. Background technique [0002] In recent years, with the improvement of people's living standards and changes in consumption patterns, the use of frozen dough to make bread has become a hot spot in the development of baking industry technology. However, the water in the dough forms ice crystals during the freezing process of the frozen dough, and the temperature-unstable ice crystals recrystallize. With the increase of ice crystals, the mechanical damage to the dough tissue also increases, thereby destroying the gluten network and reducing the gas holding capacity, making the proofing time of the dough long after thawing and the volume of bread after proofing is small. Freezing processing and low temperature storage will lead to a decrease in the baking quality of the dough. Previous studie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 马传国王德志吴文民葛瑞宏王高林王敏
Owner HENAN UNIVERSITY OF TECHNOLOGY
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