Demoulding oil for bread

Abstract

The invention discloses demoulding oil for bread. A preparation method for the demoulding oil comprises the steps as follows: (1) mixing soybean salad oil, polyglycerol polyricinoleate, hydrogenated oil fat and sucrose fatty acid ester, and uniformly stirring to prepare an oil phase; (2) driving the oil phase prepared in the step (1) into an emulsifying tank, starting a stirring and circulating pump, and adjusting the pressure of a circulating pipeline of the emulsifying tank to be 7-9 bar; and while starting the stirring and circulating pump, adding drinking water into the emulsifying tank, and controlling the flow of the added water to be 15-20 L/min; (3) after adding the drinking water, keeping the pressure of the circulating pipeline to be 7-9 bar, and circularly mixing for 15-20 min;and (5) filling under the condition of keeping the stirring state of the emulsifying tank and the circulating state of the pump, wherein the raw materials by mass percent used in the preparation method comprise 32-37% of soybean salad oil, 1-4% of polyglycerol polyricinoleate, 1-6% of hydrogenated oil fat, 0.1-1% of sucrose fatty acid ester and 58-60% of drinking water. The demoulding rate of thedemoulding oil can reach 100%, and the demoulding oil is suitable for demoulding of bread, in particular for the bread with sugar content of less than 15%.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bread release oil for making baked food. Background technique [0002] The processing method of baked food is to put the fermented dough into the baking mold and bake in the oven. At first, the dough is easy to stick to the surface of the baking mold, but once the skin is formed, it will no longer stick to the baking mold. Use pan release oil before forming to prevent the dough from sticking to the pan. [0003] At present, meat oil, butter and vegetable oil are commonly used as release oils. They have many disadvantages: (1) Most vegetable oils are relatively thin and fluid. When the temperature rises, the fluidity of vegetable oil is greater, and vegetable oil will accumulate on the baking mold. At the bottom of the pan, only a very thin layer of oil remains on the sides of the pan; too much oil in the bottom of the pan can make the dough crust tough and produce an u...

AI Technical Summary

Problems solved by technology

[0003] At present, meat oil, butter and vegetable oil are commonly used as release oils. They have many disadvantages: (1) Most vegetable oils are relatively thin and fluid. When the temperature rises, the fluidity of vegetable oil is greater, and vegetable oil will accumulate on the baking mold. At the bottom of the pan, only a very thin layer of oil remains on the walls of the pan; too much oil accumulating on the bottom of the pan can make the dough crust tough and produce an unpleasant smell, especially if the oil used is impure

(2) The concentration of meat oil is relatively high, and it is often in a solidified state. It must be heated and melted before use, which makes the production efficiency low

(5) The black carbonized layer on the baking mold is getting thicker and thicker, which makes the heat transfer between the oven and the dough more and more difficult, and the required energy consumption also increases, resulting in an increase in production costs