Low-trans-fatty acid grease composition of strip cream

A low-trans fatty acid and oil composition technology, which is applied in the direction of edible oil/fat containing fatty acid esters, can solve the problems of cumbersome operation, high difficulty, and low production efficiency, and achieve good ductility, good expansion, and layered effect

Active Publication Date: 2016-06-08
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, when making crispy products, flaky fat is mostly used. When baking, it is necessary to freeze the beaten dough overnight, then warm the dough to a suitable hardness, and then wrap the flaky fat with suitable hardness into the dough. Among them, after being rolled, frozen and relaxed, the operation is cumbersome, difficult and time-consuming, and the production efficiency is low; and it is not easy to automate production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A low-trans fat composition of bar cream, which is composed of 50% palm kernel oil, 20% transesterified fat and 30% palm palm oil according to mass percentage;

[0024] The transesterified oil is composed of 80% palm oil, 10% coconut oil and 10% soybean oil by mass percentage;

[0025] Described transesterification grease adopts following steps to prepare:

[0026] (1) After palm oil, coconut oil and soybean oil are mixed and added to the reactor, the reactor is vacuumized so that its pressure strength is 0Pa;

[0027] (2) Heat the mixed oil in the reactor to 100°C, stir until it is uniform, lower the temperature of the reactor by 90°C, add an alkali solution to react for 30 minutes, return the reactor to normal pressure, add an acid solution to stop the reaction, and obtain a reaction solution ;

[0028] (3) The reaction solution obtained in step (2) is subjected to high-speed centrifugation, and the water layer is discarded to obtain oil for subsequent use;

[0029...

Embodiment 2

[0035] A low-trans fat composition of bar cream, which is composed of 0% palm kernel oil, 80% transesterified fat, and 20% palm palm oil according to mass percentage;

[0036] The transesterified oil is composed of 30% palm oil, 40% coconut oil and 30% soybean oil by mass percentage;

[0037] Described transesterification grease adopts following steps to prepare:

[0038] (1) After palm oil, coconut oil and soybean oil are mixed and added to the reactor, the reactor is vacuumized so that its pressure strength is 3500Pa;

[0039] (2) Heat the mixed oil in the reactor to 105°C, stir until it is uniform, then lower the temperature of the reactor by 100°C, add an alkali solution to react for 10 minutes, return the reactor to normal pressure, add an acid solution to stop the reaction, and obtain a reaction solution ;

[0040] (3) The reaction solution obtained in step (2) is subjected to high-speed centrifugation, and the water layer is discarded to obtain oil for subsequent use;...

Embodiment 3

[0047] A low-trans fat composition of bar cream, which is composed of 40% palm kernel oil, 60% transesterified fat and 0% palm palm oil according to mass percentage;

[0048] Described transesterified fat is made up of palm oil 80%, coconut oil 0%, soybean oil 20% by mass percentage;

[0049] Described transesterification grease adopts following steps to prepare:

[0050] (1) After palm oil, coconut oil and soybean oil are mixed and added to the reactor, the reactor is vacuumized so that its pressure strength is 3000Pa;

[0051] (2) Heat the mixed oil in the reactor to 110°C, stir until uniform, then lower the temperature of the reactor to 93°C, add an alkali solution to react for 25 minutes, return the reactor to normal pressure, add an acid solution to stop the reaction, and obtain a reaction solution ;

[0052] (3) The reaction solution obtained in step (2) is subjected to high-speed centrifugation, and the water layer is discarded to obtain oil for subsequent use;

[00...

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PUM

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Abstract

The invention belongs to the technical field of grease deep processing, and particularly relates to a low-trans-fatty acid grease composition of strip cream. Ester exchange base grease serves as the main material of the composition, part of palm kernel oil is added, and the demand for the solid fat content (SFC: 53+/-2 at 10 DEG G and 9+/-2 at 35 DEG C) can be met. The strip cream prepared from the composition can be used for preparing crisp products with a mixed crisping method and is good in ductility, melting palatability and expansibility, layered, crisp, delicious, convenient to prepare, capable of saving time and suitable for industrial production, and meanwhile the trans-fatty acid content can be reduced to 1.5% or lower.

Description

technical field [0001] The invention belongs to the technical field of oil deep processing, and in particular relates to a low-trans fatty acid oil composition of bar cream. Background technique [0002] At present, when making crispy products, flaky fat is mostly used. When baking, it is necessary to freeze the beaten dough overnight, then warm the dough to a suitable hardness, and then wrap the flaky fat with suitable hardness into the dough. Among them, after being rolled and pressed, frozen and relaxed, the operation is cumbersome, difficult, time-consuming, and the production efficiency is low; and it is not easy to automate production. [0003] Trans fatty acids have aroused people's increasing attention. Studies have shown that excessive intake of trans fatty acids has a certain risk of cardiovascular and cerebrovascular diseases. Therefore, it is imperative to develop low-trans fatty acid baking fats. [0004] There is no bar cream in the domestic market; the bar c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/01
CPCA23D7/01
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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