Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same

A technology of quick-freezing oil and yacon, applied in the direction of edible oil/fat composition, food science, etc., can solve the problems of human health impact and unsuitable use, and achieve the effect of retaining nutritional value, good palatability, and light yellow color

Inactive Publication Date: 2016-01-13
UNIV FOR SCI & TECH ZHENGZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a quick-frozen special oil that has a great impact on the quality of quick-frozen products, it is generally made of high-melting point lard, hydrogenated oil, palm oil, water and emulsifiers. It is suitable for traditional quick-frozen foods such as sesame and pasta, but Lard, hydrogenated oil, and palm oil are all saturated fats, which have a certain impact on human health and are not suitable for use in quick-frozen fillings for fruit products

Method used

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  • Quick-frozen oil and quick-frozen smallanthus sonchifolius filling using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A quick-frozen oil is composed of the following raw materials in parts by weight: 20-30 parts of soybean oil, 60-70 parts of peanut oil, 0.1-0.5 parts of monoglyceride, 0.1-0.5 part of sucrose fatty acid ester, and 3-6 parts of water.

[0026] The preparation method of quick-frozen oil as above may further comprise the steps:

[0027] (1) Preparation of oil phase: Heat soybean oil, peanut oil, monoglyceride, and sucrose fatty acid ester to 80-90°C in parts by weight, make them fully mixed, and after the emulsifier is fully dissolved and dispersed in the oil, reduce to 55~65℃, keep warm for standby;

[0028] (2) Preparation of water phase: heat the water to 55~65°C and keep it warm for later use;

[0029] (3) Stirring and emulsification: While stirring the prepared oil phase, slowly pour the water phase obtained in step (2) into it, and stir evenly to make it fully emulsified;

[0030] (4) Rapid cooling and kneading: pre-cool the product obtained in step (3), and when ...

Embodiment 2

[0042] A quick-frozen oil is composed of the following raw materials in parts by weight: 20 parts of soybean oil, 60 parts of peanut oil, 0.2 part of monoglyceride, 0.2 part of sucrose fatty acid ester and 4 parts of water.

[0043] The preparation method of quick-frozen oil as above may further comprise the steps:

[0044] (1) Preparation of oil phase: Heat soybean oil, peanut oil, monoglyceride, and sucrose fatty acid ester to 85°C and mix them thoroughly. After the emulsifier is fully dissolved and dispersed in the oil, lower the temperature to 60°C and keep warm for later use ;

[0045] (2) Preparation of water phase: heat the water to 60°C and keep it warm for later use;

[0046](3) Stirring and emulsification: While stirring the prepared oil phase, slowly pour the water phase obtained in step (2) into it, and stir evenly to make it fully emulsified;

[0047] (4) Rapid cooling and kneading: pre-cool the product obtained in step (3), and when the temperature reaches 46°C...

Embodiment 3

[0062] A quick-frozen oil is composed of the following raw materials in parts by weight: 20 parts of soybean oil, 70 parts of peanut oil, 0.3 part of monoglyceride, 0.5 part of sucrose fatty acid ester and 3 parts of water.

[0063] The preparation method of quick-frozen oil as above may further comprise the steps:

[0064] (1) Preparation of oil phase: Heat soybean oil, peanut oil, monoglyceride, and sucrose fatty acid ester to 85°C and mix them thoroughly. After the emulsifier is fully dissolved and dispersed in the oil, lower the temperature to 60°C and keep warm for later use ;

[0065] (2) Preparation of water phase: heat the water to 65°C and keep it warm for later use;

[0066] (3) Stirring and emulsification: While stirring the prepared oil phase, slowly pour the water phase obtained in step (2) into it, and stir evenly to make it fully emulsified;

[0067] (4) Rapid cooling and kneading: pre-cool the product obtained in step (3), and when the temperature reaches 50°...

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Abstract

The invention relates to quick-frozen oil. The quick-frozen oil is prepared from soybean oil, peanut oil, glyceryl monostearate, sucrose fatty acid ester and water through the processes of rapid cooling and kneading; the quick-frozen oil is fine, smooth and lubricating in tissue state, and does not have the phenomena of layering and water seepage substantially. The quick-frozen smallanthus sonchifolius filling using the quick-frozen oil is prepared from smallanthus sonchifolius, the quick-frozen oil, white granulated sugar, water, citric acid, agar and pectin. The quick-frozen smallanthus sonchifolius filling is light yellow in color and presents a plastic solid state at a normal atmospheric temperature, and fruit granules are uniform in distribution and are clear in sight, so that the quick-frozen smallanthus sonchifolius filling is convenient to form, wrap and process; after being heated, the quick-frozen smallanthus sonchifolius filling presents a viscous flow state, is clean, sweet and sourish in mouth feel and good in palatability, has delicate fragrance, and is free from peculiar smell.

Description

technical field [0001] The invention belongs to food processing technology, and in particular relates to quick-freezing oil and quick-frozen snow lotus fruit stuffing using the same, and also includes their preparation methods. Background technique [0002] Yacon (Smallanthus sonchifolius, English name yacon), also known as yacon, Yalong fruit, and Yacon, is a perennial herb of the Compositae family, native to the Andes in South America. In the mid-1980s, Japan and some European countries began to introduce yacon, which is now planted in several provinces and cities such as Hainan, Yunnan, and Jiangsu. Yacon looks like sweet potato, but its pulp has high water content, crisp, sweet and juicy. Its pulp contains a large amount of water-soluble plant fiber that is not absorbed by the human body and a large amount of fructooligosaccharides. In addition, yacon is rich in more than 20 kinds of amino acids necessary for human body and trace elements such as calcium, magnesium, iro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23L19/00
Inventor 孔欣欣游新侠王莹莹张娜郭楠楠
Owner UNIV FOR SCI & TECH ZHENGZHOU
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