Plant-lard for food baking and preparation method thereof

A technology for baked food and lard, which is applied in the field of preparation of vegetable lard

Active Publication Date: 2013-07-03
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the liquid phase oils commonly used in traditional shortening formulas, such as soybean oil, cottonseed oil and their moderately hydrogenated products, also contain high unsaturated fatty acid composition and pigments such as gossypol, which easily cause aftertaste and color reversion of oil , which seriously affects the shelf life of the product
Traditional shortening with poor food safety and short shelf life is increasingly unable to meet the needs of consumers and food processing manufacturers for healthy food raw materials
[0004]The traditional shortening production process needs to go through the process of mixing raw and auxiliary materials, precooling, aeration, quenching, kneading, aging, etc., especially precooling, aeration, quenching and kneading Steps, not only need to invest in expensive special equipment, but also have defects such as cumbersome operation process and large energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Melt cottonseed oil fractionation solid fat with a melting point of 50°C, palm olein at 18°C, palm oil at 33°C, lard essence, and composite stabilizers into a homogeneous liquid state;

[0020] (2) Extract 18% of solid fat from cottonseed oil at 50°C, 42% of palm olein at 18°C, 40% of palm oil at 33°C, 0.3% of the total mass of lard essence, and 0.3% of the total mass of oil with compound stabilizers 0.7% mass ratio mixing;

[0021] (3) Pumping the mixed solution obtained in step (2) into a high-pressure micro-fluidic nano homogenizer for emulsification treatment to obtain a highly uniform mixed base material with an average particle size of 85-95nm;

[0022] (4) Cool the base material pump obtained in step (3) through a plate heat exchanger cooled by 4°C frozen brine to obtain a paste material with a temperature of 26°C;

[0023] (5) Put the paste material obtained in step (4) in a horizontal drum pot with a scraper, and slowly turn it at a speed of 15 rpm to obta...

Embodiment 2

[0026] (1) Melt the cottonseed oil fractionation solid fat with a melting point of 44°C, palm olein at 12°C, palm oil at 36°C, lard essence, and compound stabilizer into a homogeneous liquid state;

[0027] (2) Extract 22% of solid fat from cottonseed oil at 44°C, 35% of palm olein at 18°C, 43% of palm oil at 33°C, 0.5% of the total mass of lard essence, and 0.5% of the total mass of oil with compound stabilizers 0.8% ratio of mass mixing;

[0028] (3) Pumping the mixed solution obtained in step (2) into a high-pressure micro-fluidic nano homogenizer for emulsification treatment to obtain a highly uniform mixed base material with an average particle size of 90-98nm;

[0029] (4) Cool the base material pump obtained in step (3) through a plate heat exchanger cooled by 2°C frozen brine to obtain a paste material with a temperature of 26°C;

[0030] (5) Put the paste material obtained in step (4) in a horizontal drum pot with a scraper, and slowly turn it at a speed of 20 rpm to...

Embodiment 3

[0033] The operation of this embodiment is the same as that of Example 1, except that the ratio of raw materials is different: 24% of cotton oil solid fat, 40% of palm olein, 36% of palm oil, the quality of lard essence accounts for 0.4% of the total mass of all oils, compound stabilizer The mass accounts for 0.8% of the total mass of all oils and fats.

[0034] The quality characteristics of the vegetable lard products obtained in all the embodiments of the present invention are as follows: the crystal structure is β' type, the melting point is 38°C to 42°C, it does not contain cholesterol and trans fatty acids, does not contain artificially synthesized antioxidants, and has a fatty acid composition Close to the golden ratio of 1:1:1, the product shelf life is longer than conventional lard products by more than 60 days, and can be widely used in biscuits, cakes, shortbread, bread and other baked goods and home cooking.

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PUM

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Abstract

The invention discloses plant-lard for food baking and a preparation method of the plant-lard, and comprises a basic material formulation and a preparation process. The basic material formulation is composed of the following components in percentage by mass: 15-25% of a cottonseed oil fractionated solid fat with a melting point of 40-60 DEG C, 25-45% of liquid palm oil with a melting point of 8-18 DEG C, 30-60% of palm oil with a melting point of 30-40 DEG C, a lard essence accounting for 0.2-0.6% of the total mass of total fats, and a complex stabilizer accounting for 0.6-1.0% of the total mass of total fats. The preparation process disclosed by the invention comprises the processes of melting, mixing, high-pressure micro-jet emulsification, cooling, overturning, grain growing, and the like. Compared with conventional lards, a plant-lard product disclosed by the invention has the advantages that no cholesterol is contained, the natural vitamin E content is rich, the beta' crystal structure is stable, and the composition of fatty acid is close to a golden ratio of 1:1:1, and the like.

Description

technical field [0001] The present invention relates to the preparation method of the vegetable lard used for bakery food, especially relates to a kind of vegetable lard with all natural vegetable oil as the base material and the preparation method thereof, this vegetable lard has no cholesterol and is rich in natural vitamin E content , β' crystal structure is stable, fatty acid composition is close to the golden ratio of 1:1:1 and so on. technical background [0002] Lard is the main raw material oil for food processing and home cooking in my country. In the food industry, lard is widely used in the production of baked food because of its unique flavor and good shortening performance. However, lard contains high cholesterol and is prone to oxidative rancidity, which affects food safety and shelf life. At the same time, the price of lard is also high, which increases the production cost of food; in Muslim countries and regions such as Malaysia and Indonesia, there is basi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 吴苏喜宋斌李慧刘瑞兴谭传波闫帅航黄闪闪宋艳秋
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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