Cold-resistant fat composition as well as preparation method and application thereof

A technology of oil composition and cold resistance, applied in the fields of application, edible oil/fat, food science, etc., can solve the problems of single variety, monotonous structure, lack of special oil products with rich nutrition, etc. more balanced effect

Inactive Publication Date: 2017-01-11
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Common quick-frozen foods in China include dumplings, glutinous rice balls, steamed buns, etc. At present, there are few researches on special oils and fat

Method used

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  • Cold-resistant fat composition as well as preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A cold-resistant oil composition, comprising the following components: 100 parts of coconut oil, 75 parts of palm kernel oil, 40 parts of evening primrose oil, 1.2 parts of guar gum, 1 part of monoglyceride, and 2 parts of lecithin.

Embodiment 2

[0036] A cold-resistant oil composition, comprising the following components: 95 parts of coconut oil, 65 parts of palm kernel oil, 23 parts of evening primrose oil, 1.2 parts of guar gum, 1.5 parts of Tween 80, and 2 parts of monoglyceride , 0.1-2 parts of vitamin E, and 12 parts of nutritional composition, wherein the nutritional composition is the extract of radish seed, dogwood, wolfberry and lotus leaf, and the dosage ratio is 1:3:2:1.

Embodiment 3

[0038] A cold-resistant oil composition, comprising the following components: 115 parts of coconut oil, 55 parts of palm kernel oil, 38 parts of evening primrose oil, 2.1 parts of guar gum, 2 parts of monoglyceride, 2.7 parts of lecithin, 0.1-2 parts of vitamin E, 13 parts of nutritional composition, wherein the nutritional composition is the extract of radish seed, dogwood, wolfberry and lotus leaf, and the dosage ratio is (1-3):(1-6):(2 -5): (1-4), 4 parts of modified starch, 3 parts of sodium caseinate, 2 parts of sucrose fatty acid ester.

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Abstract

The invention discloses a cold-resistant fat composition as well as a preparation method and application thereof, and belongs to the technical field of processing of fat. The cold-resistant fat composition comprises the following components in parts by mass: 80-140 parts of coconut oil, 50-80 parts of palm kernel oil, 9-45 parts of evening primrose oil, 0.5-3 parts of guar gum and 1-15 parts of an emulsifying agent. The cold-resistant fat composition obtained by the method disclosed by the invention is uniform, fine and smooth in texture, good in flavor, moderate in fat viscosity and good in stability, and can improve the organizational structure and the gloss of quick-frozen foods.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a cold-resistant oil composition and its preparation method and application. Background technique [0002] The industrialized production of traditional food is one of the main hotspots in the research of food science. The industrialized production of traditional food mainly solves two problems. One is to realize the industrialization of traditional processing methods, and the other is to solve the problem of product preservation. For industrialized production In other words, preservation is more important. Only foods with a certain storage period can realize industrial production. The means of preservation often cause the loss of nutrients, and the loss of color, fragrance and taste is relatively large. [0003] In recent years, with the acceleration of people's life rhythm and the improvement of living standards, quick-frozen food is favored by people because...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 刘宁李骋赵鹏程
Owner SHAANXI UNIV OF SCI & TECH
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