Waterless biscuit oil and preparation method thereof

Abstract

The invention belongs to the technical field of foodstuff processing, and discloses waterless biscuit oil and a preparation method thereof. The waterless biscuit oil comprises vegetable oil, molecular-distillated monoglyceride, monoglyceride citrate, phytosterol, tea polyphenol and rosemary. The preparation method comprises steps that: the raw materials are mixed in a reaction vessel with a cap; the mixture is processed through a water bath at a temperature of 65 to 80 DEG C for 2 to 20min; the mixture is then processed in a high-speed homogenizing machine for 2 to 20min at a speed of 800 to 20000r / min; the mixture is quenched to a temperature of 10 to 20 DEG C in 10 to 30min; the temperature of the mixture is then recovered to 23 to 26 DEG C, such that a finished product is obtained. Thewaterless biscuit oil provided by the invention contains low-saturated fatty acid and no trans fatty acid, therefore the waterless biscuit oil is suitable for baking biscuit with a relatively long shelf life. The method provided by the invention is easy to operate, the raw materials are easy to obtain, and the materials are suitable for large-scale productions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an anhydrous biscuit oil and a preparation method thereof. Background technique [0002] At present, China's baking industry occupies an important position in the food industry. In 2008, the turnover of the baking industry reached 77.8 billion yuan, and the annual output of various pastries has reached nearly 10 million tons, of which the output of biscuit products is about 4.56 million tons. In the production process of biscuits, especially crispy biscuits, a large amount of oil is used, especially all kinds of special oils with good shortening properties, such as shortening, hydrogenated vegetable oil, animal fat, etc. However, on the one hand, the various oils mentioned above can bring better color and texture to biscuits; on the other hand, these oils generally contain high levels of saturated fatty acids, and hydrogenated vegetable oils even contain trans...

AI Technical Summary

Problems solved by technology

The fat substitutes produced by the above process are similar to hydrocolloids and are suitable for products with high water content, such as cakes and bread, while sensory properties are adversely affected in biscuit products

[0004] In addition, Jiangnan University patent CN200510038696.8 describes the use of soybean oil, emulsifiers, hydrogenated vegetable oils, etc. to prepare special fluid shortening for frozen dough. This product can better meet the needs of frozen dough production, but hydrogenated oils are used in the patent. The problem of containing more saturated fatty acids and trans fatty acids, and the use of a large amount of vegetable oil in this patent may cause adverse consequences that the patented product is not resistant to storage