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Special grease for refrigeration and prepared by mixing lard oil and palm oil and preparation method thereof

A technology of palm oil and palm ointment, which is applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of coarse and uneven particles, limit the industrialization development of lard, and affect health, and achieve smooth SFC curve and fine crystallization , the effect of good processing characteristics

Active Publication Date: 2014-01-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural lard is in the β crystal form, with coarse and uneven particles, and the cholesterol contained in lard is also considered to have an impact on health, thus limiting the industrialization of lard

Method used

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  • Special grease for refrigeration and prepared by mixing lard oil and palm oil and preparation method thereof
  • Special grease for refrigeration and prepared by mixing lard oil and palm oil and preparation method thereof
  • Special grease for refrigeration and prepared by mixing lard oil and palm oil and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: binary compatibility analysis experiment of lard and palm oil

[0032] Weigh 10g of palm oil and lard mixed oil with different melting points according to the palm oil content in order of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, and 90%, heat and melt , mix and stir evenly, measure the SFC of the two raw material oils and the blended oil and make an isotherm curve. The closer the isotherm curve is to a straight line, the better the compatibility. According to the analysis, the compatibility between lard and palm stearin (45°C) is the best. but if figure 1 As shown, the overall compatibility of lard and palm stearin is still not ideal.

Embodiment 2

[0033] Embodiment 2: the ternary mixture regression experiment of lard and palm oil

[0034] It has been found through research that the incompatibility of two oils is often improved by adding a third oil. Therefore, palm oil fractionation products with different melting points were added to lard and palm stearin in order to improve the compatibility. Through the mixed material regression design experiment, the formula table of each raw material oil in the ternary system was obtained. Weighed lard, palm stearin, and 10 g of the mixed oil of the second palm oil according to the ratio in the table, heated and melted, and mixed and stirred evenly. Measure the SFC value of raw oil and blended oil.

Embodiment 3

[0035] Embodiment 3: The ternary compatibility analysis experiment of lard and palm oil

[0036] SFC is the solid fat content in the mixture, which affects many properties of the product such as shape retention, packability, sensory properties, ductility and resistance to oil segregation. The isosolid curve of the ternary system was analyzed with Statistica software. Such as figure 2 , image 3 As shown, it can be known that the compatibility of lard and palm stearin is improved after adding palm omitin (21°C). In order to further analyze the compatibility, an appropriate compatibility formula was selected, and the deviation ΔSFC between the measured SFC of the ternary mixture and the calculated SFC of the ideal thermodynamic mixture was calculated. Comprehensively consider the system with better compatibility, lard: palm omitin: palm stearin = 80%: 10%: 10%.

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Abstract

The invention discloses special grease for refrigeration and prepared by mixing lard oil and palm oil and a preparation method thereof. The preparation method of the special grease for refrigeration includes the steps of heating and melting the lard oil, the palm olein and palm stearin, adding a food-grade emulsifier and water into a totally melt oil phase, carrying out emulsification, then carrying out cooling and kneading, and finally curing to obtain the special grease for refrigeration. The special grease for refrigeration comprises, by weight, 8-12 parts of the lard oil, 10-80 parts of the palm olein, 10-80 parts of the palm stearin and 1-2.5 parts of the food-grade emulsifier. An obtained special grease product for refrigeration is in a beta crystal form, the SFC curve of the product is smooth, crystals are fine, the product has good processing characteristics and certain plasticity, compatibility of the grease is good at low temperature, and the oil separation phenomenon can be prevented from occurring.

Description

technical field [0001] The invention relates to a kind of fat special for freezing prepared by mixing lard and palm oil and a preparation method thereof, belonging to the technical field of edible oil processing. Background technique [0002] In recent years, with the accelerated pace of life, frozen food has become more and more popular among consumers because of its convenience, nutrition and hygiene. There are many factors that affect the quality of frozen food. As a necessary raw material for frozen food, special oil plays an important role in its product quality. The emulsification, caseinization and water-holding properties of special fats for freezing can ensure the stability of product quality during the processing and freezing storage of dough and stuffing. At present, there are few researches on special oil for freezing in China. There is no national standard for the product, and the variety is single, the structure is monotonous, and there is a lack of individual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
Inventor 金青哲夏莹王兴国马银辉黄清吉
Owner JIANGNAN UNIV
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