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Mold-releasing oil for food baking tray and preparation method of mold-releasing oil

The technology of releasing oil and baking pan is applied in the field of food processing, which can solve the problems of easy precipitation and poor spreadability of releasing oil, and achieves the effects of high safety, improved emulsifying effect and good wall-hanging property.

Inactive Publication Date: 2016-08-10
YANGTZE UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the disadvantages of poor smearability of existing release oils and easy precipitation of components with high freezing points, the invention provides a baking pan release oil with good wall-hanging properties and smearability and stable physical and chemical properties. Provide the preparation method of the release oil with above-mentioned advantages

Method used

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  • Mold-releasing oil for food baking tray and preparation method of mold-releasing oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) According to Table 1, each component was dissolved in 85 parts of hot vegetable oil at 90°C, fully stirred and mixed to obtain a uniform mixture;

[0021] (2) Rapid cooling of the mixture obtained in step (1) to below 25°C and kneading;

[0022] (3) The product obtained in step (2) was ultrasonically treated at 500W power for 5min in an ice-water bath;

[0023] (4) Return the temperature of the product in step (3) to above the quenching temperature in step (2), and ripen it to obtain the release oil.

Embodiment 2

[0025] (1) According to Table 1, each component was dissolved in 88 parts of hot vegetable oil at 100°C, fully stirred and mixed to obtain a uniform mixture;

[0026] (2) Rapid cooling of the mixture obtained in step (1) to below 25°C and kneading;

[0027] (3) The product obtained in step (2) was ultrasonically treated at 400W power for 10min in an ice-water bath;

[0028] (4) Return the temperature of the product in step (3) to above the quenching temperature in step (2), and ripen it to obtain the release oil.

Embodiment 3

[0030] (1) Dissolve the components in 90 parts of hot vegetable oil at 105°C according to Table 1, stir and mix thoroughly to obtain a homogeneous mixture;

[0031] (2) Rapid cooling of the mixture obtained in step (1) to below 25°C and kneading;

[0032] (3) The product obtained in step (2) was ultrasonically treated at 350W power for 18min in an ice-water bath;

[0033] (4) Return the temperature of the product in step (3) to above the quenching temperature in step (2), and ripen it to obtain the release oil.

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Abstract

The invention discloses mold-releasing oil for a food baking tray and a preparation method of the mold-releasing oil. The mold-releasing oil is prepared from main ingredients including plant oil, carnauba wax, soybean lecithin as well as auxiliary materials including tween 80, span 80 and nanosilicon dioxide. The mold-releasing oil is prepared from the raw materials in parts by mass as follows: 85-95 parts of the plant oil, 1-10 parts of carnauba wax, 1-5 parts of soybean lecithin, 1-2 parts of a tween 80 and span 80 compound emulsifier with the weight ratio of tween 80 to span 80 being (1:3)-(3:1) and 0.4-1 part of nanosilicon dioxide. The method comprises steps as follows: dissolution at high temperature, shock cooling, post ultrasonic treatment and cooking. The prepared mold-releasing oil is uniform, stable and free of layering in the storage process and has good fluidity at low temperature and a good wall clinging property; the preparation method has the characteristics that the preparation process is simple, preparation conditions are easy to control, adopted reagents are safe and non-toxic and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a baking pan release oil for making baked food, and also provides a preparation method of the baking pan release oil. Background technique [0002] The fermented dough is easy to stick to the surface of the baking mold in the initial stage of making baked goods, resulting in an increase in the rate of defective products and a decrease in quality, so it is often necessary to use release oil. Release oil can form an oil film between the dough and the baking mold, preventing the dough from sticking to the mold, so that the final product can fall off the baking mold intact. Release oil is usually used for bread, cakes, biscuits, etc. In the baking production of Chinese and Western food cakes. [0003] The main components of commonly used baked food release oils include mineral oil, animal oil, vegetable oil, etc. They have their own disadvantages, such as most vegetable oil...

Claims

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Application Information

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IPC IPC(8): A21D8/08
CPCA21D8/08
Inventor 丁保淼
Owner YANGTZE UNIVERSITY
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