Grease composition for foods soft sandwich and preparation method thereof

A technology of oil composition and edible oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of difficult winter and summer, too hard in winter, too soft in summer, etc., to solve the problem of too strong fluidity, improve The effect of the crystal state

Active Publication Date: 2014-11-12
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only by adjusting the composition of the oil composition, it is only possible to improve the operability of the oil within a relatively limited range of temperature changes, and it is difficult to achieve both winter and summer. Problems with too soft in summer when hard or winter applicable

Method used

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  • Grease composition for foods soft sandwich and preparation method thereof
  • Grease composition for foods soft sandwich and preparation method thereof
  • Grease composition for foods soft sandwich and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare the fat composition for food soft sandwich of the present invention through the following steps:

[0036] Step 1. Grease selection: the total weight is set to 5000kg. A chooses palm oil with an iodine value of 50, the ratio is 80%; B chooses palm oil with an iodine value of 30, the ratio is 1%; C chooses soybean oil, the ratio is 18.9%; D chooses fully hydrogenated rapeseed oil, the ratio is 0.1%;

[0037] Step 2. Oil mixing: A, B, C, and D four oils are weighed in proportion, put a quarter of A in a blending tank with a capacity of 5000kg, then add D, heat to 70-75°C, Stir until D is completely dissolved. Cool down to 55-60°C, add three-quarters of A, B, and C, keep warm at 55-60°C, and stir for more than 60 minutes to completely mix evenly;

[0038] Step 3. Rapid cooling of oil: Cool the mixed oil to 50°C through a pre-cooler, then cool it to an oil temperature of 10-25°C through a 2-3 stage quenching machine, and fill it into the container through a grease ...

Embodiment 2

[0042] Prepare the fat composition for food soft sandwich of the present invention through the following steps:

[0043] Step 1. Grease selection: the total weight is set to 5000kg. A chooses palm oil with an iodine value of 50, the ratio is 80%; B is not used; C chooses rapeseed oil, the ratio is 19.9%; D chooses fully hydrogenated soybean oil, the ratio is 0.1%;

[0044] Step 2. Grease mixing: After weighing the three kinds of fats A, C, and D in proportion, put a quarter of A into a blending tank with a capacity of 5000kg, then add D, heat to 70-75°C, and stir until D is completely melted. Cool down to 55-60°C, add 3 / 4 of A and C, keep warm at 55-60°C, stir for more than 60 minutes to completely mix;

[0045] Step 3. Rapid cooling of oil: Cool the mixed oil to 50°C through a pre-cooler, then cool it to an oil temperature of 10-25°C through a 2-3 stage quenching machine, and fill it into the container through a grease filling machine;

[0046] Step 4. Fat solidification: ...

Embodiment 3

[0049] Prepare the fat composition for food soft sandwich of the present invention through the following steps:

[0050] Step 1. Oil selection: the total weight is set to 5000kg, and A and B are not used; C chooses corn oil, the ratio is 80%; D chooses fully hydrogenated palm oil, the ratio is 20%;

[0051] Step 2. Oil mixing: After weighing the two oils C and D in proportion, put a quarter of C into a blending tank with a capacity of 5000kg, then add D, heat to 70-75°C, and stir until D is completely melted. Cool down to 60-65°C, add the remaining three-quarters of C, keep warm at 60-65°C, and stir for more than 60 minutes to completely mix;

[0052] Step 3. Rapid cooling of oil: Cool the mixed oil to 55°C through a pre-cooler, then cool it to an oil temperature of 10-25°C through a 2-3 stage quenching machine, and fill it into the container through a grease filling machine;

[0053] Step 4. Fat solidification: Put the fat in a place at 5-25° C. to mature for 24 hours to so...

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PUM

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Abstract

The invention provides a grease composition for foods soft sandwich and a preparation method thereof, and specifically provides a grease composition which uses specific content of fully hydrogenated vegetable oil as a seed crystal and can be simultaneously suitable to be used in winter and summer, the grease composition not only can solve the problem that grease is too hard and brittle in winter, and solve the problem of too much fluidity of the grease in summer caused by melting of the grease. The grease composition is characterized by comprising at least one grease selected from the group consisting of A, B and C and grease D, wherein the A is palm oil with the iodine value greater than or equal to 50, the proportion of A is 0-80%; the B is palm oil with the iodine value greater than or equal to 30 and less than 50, the proportion of B is 0-80%; the C is a non palm oil edible oil with the proportion of 0-80%; the D is the fully hydrogenated vegetable oil with the proportion of 0.1 to 20%.

Description

technical field [0001] The invention relates to a grease composition and a preparation method thereof. Specifically, the present invention relates to a fat composition for food soft sandwiches and a preparation method thereof, especially a fat composition suitable for making soft chocolate sandwiches, and can also be used in other food soft sandwiches, belonging to the field of deep processing of fats. Background technique [0002] Traditional food soft sandwich oil compositions use fats with different melting points for deployment. When the temperature is low in winter, the fat is hard and brittle, easy to crack, and has poor taste. Problems such as outflow, poor grease operability, and poor temperature adaptability. [0003] In the existing oil composition for food soft sandwiches, in order to meet the needs of different service temperatures (generally adapting to seasons), the corresponding suitable oil composition is usually developed by properly adjusting the component...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 陆健陈寒刚胡永生惠菊
Owner COFCO NUTRITION & HEALTH RES INST
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