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Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil

A low-trans fatty acid and palm oil technology, applied in the field of oil deep processing, can solve problems such as people's health hazards, achieve the effects of enhancing market competitiveness, innovating processing characteristics, and improving nutritional value and flavor quality

Inactive Publication Date: 2013-10-16
ANHUI UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cholesterol content in animal fat is relatively high, and excessive intake can cause diseases such as coronary heart disease and high blood pressure. In my country and many countries in the world, a considerable amount of vegetable fat has been used to replace milk fat or animal fat, but commercially available ice cream Most of the oil base used in food is partially hydrogenated vegetable oil as solid fat, and the content of trans fatty acid (TFA) exceeds the national food safety standard, causing harm to people's health

Method used

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  • Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil
  • Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil
  • Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Compound refined palm oil at 24°C and refined palm oil at 52°C according to the weight ratio of 85:15 to form a mixed oil base. After heating and dissolving, pour it into an emulsification tank, and add 0.5% compound emulsifier and 30ppm β-carotene to the oil phase 160a, 200ppm 2,6-di-tert-butyl-4-methylphenol BHT, etc., add 2.5% salt, etc. to the water, heat to dissolve and stir evenly, heat the oil in the emulsification tank to 65°C, and then add the dissolved Oil phase (containing oil phase additives), stir evenly, then add water phase (containing water phase additives) with a slightly higher temperature than oil, and stir rapidly to form an emulsion. Then sterilize at 75-78°C for 15 minutes, then rapidly cool the emulsion in a quenching machine and knead it to form crystals. The initial product is immediately packaged and stored in a curing room 8-10°C lower than the melting point for 2-3 days to complete the crystallization and form a finished product with stable p...

Embodiment 2

[0033] Compound refined 24°C palm oil, refined 52°C palm oil and coconut oil in a weight ratio of 80:15:5 to form a mixed oil base, heat and dissolve, pour into an emulsification tank, and add 0.5% compound emulsifier to the oil phase , 30ppm β-carotene 160a, 200ppm 2,6-di-tert-butyl-4-methylphenol BHT, etc., add 2.5% salt to the water, heat to dissolve and stir evenly, heat the oil in the emulsification tank to 65°C , then add the dissolved oil phase (containing oil phase additives), stir evenly, then add the water phase (containing water phase additives) that is slightly higher than the oil temperature, stir quickly to form an emulsion, and then place it at 75-78 ° C Sterilize for 15 minutes. Then the emulsion is rapidly cooled and kneaded in a quenching machine to form crystals. The initial product is immediately packaged and stored in a curing room 8-10°C lower than the melting point for 2-3 days to complete the crystallization and form a finished product with stable prop...

Embodiment 3

[0036] Compound refined 24°C palm oil, refined 52°C palm oil, coconut oil and anhydrous butter in a weight ratio of 75:15:5:5 to form a mixed oil base, heat and dissolve, pour into an emulsification tank, and add to the oil phase 0.5% compound emulsifier, 30ppm β-carotene 160a, 200ppm 2,6-di-tert-butyl-4-methylphenol BHT, etc., add 2.5% salt, etc. to the water, heat to dissolve and stir evenly, and put the emulsification tank Heat the medium oil to 65°C, then add the dissolved oil phase (containing oil phase additives), stir evenly, then add the water phase (containing water phase additives) with a slightly higher temperature than the oil, and stir quickly to form an emulsion. Then place it at 75-78°C for 15 minutes to sterilize. Then the emulsion is rapidly cooled and kneaded in the quenching machine to form crystals. The initial product is immediately packaged and stored in a curing room 8-10°C lower than the melting point for 2-3 days to complete the crystallization and fo...

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Abstract

The invention discloses a method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil. A formula which meets the requirement of an ice cream product is obtained by compounding 24 DEG C palm oil, 52 DEG C palm oil, coconut oil, anhydrous cream and the like; and due to researches on the formula of an emulsifier, the pigment, the type and the dosage of an antioxidant and the like, technical parameters of five working procedures including metering, emulsifying, sterilizing, chilling kneading and packaging are determined through researches on the formula of an emulsifier, types and dosages of pigments and antioxidants and the like. By the method, an aim of reducing the low-trans-fatty-acid content is fulfilled; the quality of a product is improved, the nutrient flavor of the product is enhanced, and the oil cost is reduced; and the new developed product is high in comprehensive production performance such as mouth melting property, anti-melting property, plasticity, swelling rate and the color.

Description

technical field [0001] The invention belongs to a preparation method of novel palm oil-based low-trans fatty acid and low-cholesterol ice cream special oil, which is mainly used in the cold food industry and belongs to the technical field of oil deep processing. Background technique [0002] Fat is one of the essential raw materials in the production of ice cream. It provides rich nutrition and calories for ice cream, affects the structure of ice cream, and increases the flavor and melting resistance of ice cream. [0003] At present, most of the fats in ice cream production are solid fats, and the amount added is between 8% and 16%. In the production of ice cream in many countries, only milk fat is allowed to be used, which mainly comes from dairy products such as whole milk, cream and cream. Due to its high price, its usage is limited. The cholesterol content in animal fat is relatively high, and excessive intake can cause diseases such as coronary heart disease and high ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23D9/00
Inventor 陈彦徐存吉王萌萌李绍飞江明星刘增武徐利张亚萍
Owner ANHUI UNIVERSITY