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Shortening composition

A technology of shortening and composition, applied in food science, edible oil/fat, application, etc., can solve problems such as poor operability, inconvenient operation, and poor temperature resistance of special oils and fats

Inactive Publication Date: 2016-03-16
广州市至润油脂食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Edible special fats and oils prepared from palm oil often have poor temperature resistance and poor operability due to the natural β-type crystal form of palm oil crystals. The environment has a large hardness and is inconvenient to operate. The baked food made of palm oil-based special oil has poor ghee properties, and the cold drinks and quick-frozen foods produced have poor palatability such as heavy wax.

Method used

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  • Shortening composition
  • Shortening composition
  • Shortening composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065]Put the raw material fat of formula 1 into the emulsification tank and heat it. The raw material oil is heated to 85°C until it is completely melted and introduced into the emulsification tank. Add other auxiliary materials to the emulsification tank, stir and emulsify. After emulsifying for 10 minutes, pump it into the quenching machine through a high-pressure plunger pump. The material was also cooled to -19°C in the quench cooler. The quenched material enters the kneader, kneads under high pressure in the kneader, and the outlet pressure of the kneader is 2.5MPa through the homogenizing valve. The finished product prepared by kneading is the primary product of margarine, and then the packaged finished cream is placed in a cool, dry and ventilated environment, and matured for 24 hours at a temperature of 25°C. That is, the finished product is produced.

Embodiment 2

[0067] Put the fat of formula 2 into the emulsification kettle and heat it. The raw oil is heated to 65°C until it is completely melted and introduced into the emulsification kettle. Add other auxiliary materials to the emulsification kettle, stir and emulsify. After emulsifying for 10 minutes, pump it into the quenching machine through a high-pressure plunger pump. The material was also cooled to -19°C in the quench cooler. The quenched material enters the kneader, kneads under high pressure in the kneader, and the outlet pressure of the kneader is 2.0 MPa through the homogenizing valve. The finished product prepared by kneading is the primary product of margarine, and then the packaged finished cream is placed in a cool, dry and ventilated environment, and matured for 24 hours at a temperature of 20°C. That is, the finished product is produced.

Embodiment 3

[0069] Put the fat of the formula 3 into the emulsification kettle and heat it. The raw oil is heated to 65°C until it is completely melted and introduced into the emulsification kettle. Add other auxiliary materials to the emulsification kettle, stir and emulsify. After emulsifying for 10 minutes, pump it into the quenching machine through a high-pressure plunger pump. The material was also cooled to -19°C in the quench cooler. The quenched material enters the kneader, kneads under high pressure in the kneader, and the outlet pressure of the kneader is 2.0 MPa through the homogenizing valve. The finished product prepared by kneading is the primary product of margarine, and then the packaged finished cream is placed in a cool, dry and ventilated environment, and matured for 24 hours at a temperature of 20°C. That is, the finished product is produced.

[0070] The following table is the fatty acid composition (%) of palm oil and fish oil with different melting points

[0071...

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PUM

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Abstract

The invention discloses a shortening. The shortening comprises 1-99wt% of freshwater fish oil and 5-80wt% of palm oil. The freshwater fish oil is adopted as main raw fat, the palmitic acid (C16:0) content of the fatty acid composition of the freshwater fish oil is lower than that of palmitic acid, the content of total saturated fatty acids (palmitic acid and stearic acid) in the fish oil is 10% or above lower than that of the palm oil, and is low, and the fish oil is rich in oleic acid, linoleic acid and other unsaturated healthy fatty acids.

Description

technical field [0001] The present invention relates to a shortening composition. Background technique [0002] Edible special fats and oils are edible oils with special purposes and functions that are widely used in baking, cold drinks, quick-freezing and other foods. middle. At present, most of them are made of fats with certain plasticity such as hydrogenated vegetable oil and palm oil, supplemented by other materials and processed through processes such as emulsification, quenching, kneading and aging. [0003] Although the special oil prepared with hydrogenated vegetable oil as the base oil has a SFC-T curve close to that of natural cream and has better palatability, it often contains a large amount of trans fatty acids, which have been proved by a large number of documents to cause Cerebrovascular diseases and other diseases. In the United States, several states have already banned the use of hydrogenated vegetable oils. [0004] Edible special fats and oils prepar...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 温少强温超凡李想
Owner 广州市至润油脂食品工业有限公司