Ice cream coating grease

An ice cream and coating technology, applied in frozen desserts, food science, applications, etc., can solve the problems of slow crystallization rate and difficulty in coating with ice cream, achieve fast crystallization rate, facilitate absorption, and increase crystallization rate.

Active Publication Date: 2014-05-21
嘉里特种油脂(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the oil contains a relatively high SUS oil component, the oil has better plasticity and a slower crystallization rate, and is mainly used for ice cream body production, but it is difficult to be used for ice cream coating

Method used

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preparation example Construction

[0047] The preparation method of ice cream coating grease provided by the invention comprises the following steps:

[0048] The camphor tree seed oil, palm kernel stearate and palm stearate mixture are reacted at 60-100 DEG C for 30-60 minutes in the presence of an esterification catalyst.

[0049] In a preferred embodiment of the present invention, the weight ratio of the camphor tree seed oil, palm kernel stearate and palm stearate is 10-30:60-80:1-10, preferably, the camphor tree seed oil , palm kernel stearate, palm stearate weight ratio is 15-27:65-77:3-8.

[0050] Preferably, based on the total weight of the camphor tree seed oil, palm kernel stearate, palm stearate, the weight of the camphor tree seed oil is 10% by weight, 11% by weight, 12% by weight, 13% by weight , 14% by weight, 15% by weight, 16% by weight, 17% by weight, 18% by weight, 19% by weight, 20% by weight, 21% by weight, 22% by weight, 23% by weight, 24% by weight, 25% by weight, 26% by weight % by weig...

Embodiment 1

[0087] Embodiment 1: raw material preparation

[0088] The preparation method of the refined camphor tree seed oil is as follows: after the camphor tree seeds are crushed and the pulp is removed, the camphor tree seed crude oil is extracted by organic solvents such as petroleum ether or ether; the camphor tree seed crude oil is filtered, degummed, deacidified, decolorized, deodorized, etc. process to prepare and obtain refined camphor tree seed oil.

[0089] The preparation method of palm kernel stearate is as follows: the stearin part obtained by heating and melting the refined palm kernel oil and then undergoing an oil fractionation process has an iodine value of 1-8.

[0090] The preparation method of palm stearate is as follows: heat and melt the refined palm oil and then undergo the oil fractionation process to obtain the stearin part, which has an iodine value of 10-25.

Embodiment 2

[0091] Embodiment 2: grease preparation

[0092] According to the ratio in Table 1, the refined camphor tree seed oil, palm kernel stearate and palm stearate were mixed, dehydrated and dried at 90-120° C. to obtain mixtures 1-5 respectively.

[0093] Table 1,

[0094]

[0095] mixture 2

[0096] Mix the prepared mixture 1-5 with the transesterification catalyst, then react at 60-100°C for 30-60 minutes, dry and dehydrate the obtained reaction product, then filter, degumming, deacidification, decolorization, deodorization and refining Process treatment to obtain the corresponding ice cream coating grease 1-5, wherein the transesterification catalyst used is sodium methoxide, sodium ethoxide or their mixture.

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Abstract

The invention provides ice cream coating grease. The ice cream coating grease is prepared from camphora officinarum seed oil, palm kernel oil stearin and palm oil stearin through ester interchange. The ice cream coating grease has a high crystallization rate and does not contain hydrogenated oil.

Description

technical field [0001] The invention relates to the field of special oil for ice cream products, more specifically, the invention relates to an ice cream coating oil composition without hydrogenated oil, fast in crystallization rate and good in taste. Background technique [0002] Ice cream is more and more subject to liking of people because of its lubricated delicate mouthfeel as a kind of leisure food. Ice cream oils are generally divided into three categories: paste oils, coating oils, and flavor oils. Coating oils such as ice cream covered with chocolate coatings have unique flavors and are widely used in ice cream. Ice cream coatings are mostly composed of soft chocolate, including powdered sugar, skimmed milk powder, emulsifiers and a certain amount of ice cream coating fat. At present, a major problem faced by ice cream coating products is how to coat soft chocolate on the surface of ice cream and form fast and stable crystallization when the ambient temperature is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/48A23G9/32
Inventor 冯成张虹肖宇峰徐学兵
Owner 嘉里特种油脂(上海)有限公司
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