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Method for making baked food from emulsified lard oil

A lard and food technology, applied in bakery, baking, food science, etc., can solve the problems of easy oxidation, sanding, and coarse crystal particles of lard, and achieve low fat content, easy oxidation, and good taste Effect

Active Publication Date: 2017-01-25
广州酒家集团利口福(湘潭)食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lard has defects such as easy oxidation, coarse crystal particles, and easy sanding, which are increasingly difficult to be accepted by consumers.

Method used

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  • Method for making baked food from emulsified lard oil
  • Method for making baked food from emulsified lard oil
  • Method for making baked food from emulsified lard oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Preparation of emulsified lard: take 70g of lard and put it in a 70°C water bath, add 0.4g of soybean lecithin and 1.5g of monoglyceride, stir and mix well, then add 4g of concentrated whey protein dissolved in 24.1g of water. After stirring for 30 minutes, shear at 13500 rpm for 2 minutes, and then homogenize at 30 MPa for 2 to 3 times to obtain emulsified lard. The prepared emulsified lard is observed under a Leica microscope (×50 times), and the lard is used as a contrast, such as Figure 1-2 As shown, the crystalline particles of emulsified lard are smaller than ordinary hydrogenated oil, tend to be uniform, and have a better taste when used in baked foods.

[0054]Preparation method of cookie baked food: (1) Add 500g of emulsified lard and 450g of soft white sugar into the blender, beat at 80-100rpm for 1min, and then at 700-800rpm until milky white; (2) change the stirring speed 300-400rpm, while beating, add 450g of fresh eggs after breaking the shell, then slow...

Embodiment 2

[0056] To prepare emulsified lard, take 50g of lard and place it in a water bath at 70°C, add 0.4g of soybean lecithin and 1.5g of monoglyceride, stir and mix well, then add 4g of concentrated whey protein dissolved in 44.1g of water. After stirring for 30min, shear at 13500rpm for 2min, and then homogenize at 30MPa for 2-3 times.

[0057] Cookie baked food preparation method: (1) Add 500g of emulsified lard and 450g of soft white sugar into the blender, beat at 80-100rpm for 1min, and then at 700-800rpm until milky white; (2) change the blender to 300-400rpm, while beating, add 450g of fresh eggs after breaking the shell, then slowly add 100g of water and beat until uniform; (3) When the stirring speed is reduced to 80-100rpm, mix 1000g of low-gluten flour and 20g of milk powder Add after sieving, and finally stir to form a batter; (4) Squeeze the batter into a baking tray to shape; (5) Bake, heat up at 160°C, lower heat at 140°C, and bake until golden brown; (6) Take it out ...

Embodiment 3

[0059] To prepare emulsified lard, take 80g of lard and put it in a 70°C water bath, add 0.4g of soybean lecithin and 1.5g of monoglyceride, stir and mix well, then add 4g of concentrated whey protein dissolved in 14.1g of water. After stirring for 30min, shear at 13500rpm for 2min, and then homogenize at 30MPa for 2-3 times.

[0060] Preparation method of peach crisp baked food: (1) first add 500g emulsified lard and 500g soft white sugar into the blender, first beat at 80-100rpm for 1min, and then whip at 700-800rpm until milky white; (2) then add 5g of salt, 12.5 Mix and dissolve g baking soda and 50 g water, and slowly add 70 g fresh eggs after cracking the shell to the blender, beat at 700-800 rpm until milky white; (3) add 1000 g all-purpose flour and baking powder after mixing and sifting, at 80-100 rpm Stir well to form a crispy dough; (4) place the dough on the platen, divide it into doughs of similar size by hand, and place them in a baking tray; (5) bake, heat up to...

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Abstract

The invention discloses a method for making baked food from emulsified lard oil, belongs to the field of food, and provides a formula and a making method of the emulsified lard oil and a making method applied to baked food. The emulsified lard oil is mainly composed of lard oil, soybean lecithin, molecular distillation monoglyceride and concentrated whey protein. The baked food made from the emulsified lard oil is natural in raw material, safe, reliable and beneficial to body health; during baked food production, no deep-dry process exists, the content of the lard oil in the made baked food is lower than 20%, the fat content is low, a user can be prevented from taking in excessive fat, and the baked food is good for human health.

Description

technical field [0001] The invention relates to a method for preparing baked food from emulsified lard, belonging to the field of food. Background technique [0002] With the improvement of people's living standards, people's diet structure has changed, and the proportion of fat in the diet has gradually increased. People's demand and preference for baked goods such as bread / cookies have also increased, and these products are mostly made of hydrogenated made of fat. Hydrogenated oil is harmful to human health, such as causing cardiovascular disease, affecting the growth and development of infants, reducing brain memory, and causing thrombosis. At present, hydrogenated oil can generally be used to produce shortening, margarine or cocoa butter, which is used to spread bread; French fries (to make French fries look whiter), chicken nuggets; cakes (commonly found in butter), bread , cookies and biscuits (especially sandwich biscuits); make non-dairy creamer and add it to ice c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/34A23D9/04
CPCA21D2/34A21D13/00A23D9/04
Inventor 刘元法蒋将许笑男李进伟
Owner 广州酒家集团利口福(湘潭)食品有限公司
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