Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Oil special for baking, and preparation method thereof

A special oil and baking technology, applied in cream preparations, edible oil/fat components, edible oil/fat containing fatty acid esters, etc., can solve problems such as single taste, poor flavor, roughness, etc., to maintain metabolism, improve Emulsifying ability, effect of preventing fatty liver

Inactive Publication Date: 2017-04-19
漯河创联油脂有限公司
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Baking cakes are often added with vegetable oil to enhance the flavor of the cake, but the cake baked only with vegetable oil has a single, rough, and poor flavor. Therefore, in order to enhance the mouthfeel and sensory characteristics of the baked cake, it is necessary to improve make further improvements

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A special oil for baking, composed of the following percentages by weight: refined vegetable oil 57%, edible butter 10%, cream 15%, salt 0.579%, mono- and diglyceride fatty acid ester 0.3%, propylene glycol fatty acid ester 0.3%, phospholipid 0.4% %, food flavoring 0.3%, potassium sorbate 0.1%, butylated hydroxyanisole 0.009%, dibutyl hydroxytoluene 0.009%, β-carotene 0.003%, and water 16%.

[0020] The preparation method of above-mentioned special baking oil is made up of the following steps:

[0021] (1) Emulsification: Mix edible butter, refined vegetable oil, and cream as raw material oil and heat it to 70°C and enter the emulsification tank. Add mono- and diglyceride fatty acid esters, propylene glycol fatty acid esters, phospholipids, edible flavors, and butylated hydroxy anise Ether, dibutyl hydroxytoluene, oil-soluble additives of β-carotene and raw material oil are mixed uniformly and fully stirred, and potassium sorbate and water-soluble additives of table sal...

Embodiment 2

[0027] A special oil for baking, composed of the following percentages by weight: 37% refined vegetable oil, 30% edible butter, 15% butter, 0.579% salt, 0.3% mono- and diglyceride fatty acid esters, 0.3% propylene glycol fatty acid esters, and 0.4% phospholipids %, food flavoring 0.3%, potassium sorbate 0.1%, butylated hydroxyanisole 0.009%, dibutyl hydroxytoluene 0.009%, β-carotene 0.003%, and water 16%.

[0028] The preparation method of above-mentioned special baking oil is made up of the following steps:

[0029] (1) Emulsification: Mix edible butter, refined vegetable oil, and cream as raw material oil and heat it to 65°C into an emulsification tank, and add mono-diglyceride fatty acid esters, propylene glycol fatty acid esters, phospholipids, food flavors, butylated hydroxyanisole , dibutyl hydroxytoluene, oil-soluble additives of β-carotene and raw oil are mixed uniformly and fully stirred, potassium sorbate and water-soluble additives of table salt are added to water a...

Embodiment 3

[0035] A special oil for baking, composed of the following percentages by weight: refined vegetable oil 47%, edible butter 20%, cream 15%, salt 0.579%, mono- and diglyceride fatty acid ester 0.3%, propylene glycol fatty acid ester 0.3%, phospholipid 0.4% %, food flavoring 0.3%, potassium sorbate 0.1%, butylated hydroxyanisole 0.009%, dibutyl hydroxytoluene 0.009%, β-carotene 0.003%, water 16%.

[0036] The preparation method of above-mentioned baking special oil is made up of the following steps:

[0037](1) Emulsification: Mix edible butter, refined vegetable oil, and cream as raw material oil and heat it to 67.5°C and enter the emulsification tank, add mono-diglyceride fatty acid ester, propylene glycol fatty acid ester, phospholipid, edible flavor, butylated hydroxyanisole , dibutyl hydroxytoluene, oil-soluble additives of β-carotene and raw oil are mixed evenly and fully stirred, potassium sorbate, water-soluble additives of table salt are added to water and mixed evenly a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of processing of grease, and in particular relates to oil special for baking, and a preparation method thereof. The oil special for baking is prepared from the following components in percentage by weight: 37-57% of refined vegetable oil, 10-30% of edible beef tallow, 15% of cream, 0.579% of salt, 0.3% of single and double glycerol fatty acid ester, 0.3% of propylene glycol fatty acid ester, 0.4% of phospholipid, 0.3% of edible spice, 0.1% of potassium sorbate, 0.009% of butyl hydroxy anisd, 0.009% of butylated hydroxytoluene, 0.003% of beta-carotene, and 16% of water. By means of the oil special for baking prepared by the following steps of: emulsifying, sterilizing, quenching, kneading, and packaging, the problem that cakes baked by the oil special for baking prepared by the traditional method are single in mouth feel, rough and relatively poor in flavor can be solved; the prepared oil special for baking is uniform in texture; and baked cakes are full-bodied in milk flavor, agreeable in sweetness, sweet, tasty and good in flavor.

Description

technical field [0001] The invention relates to the field of oil processing, in particular to a special baking oil and a preparation method thereof. Background technique [0002] Baking cakes are often added with vegetable oil to enhance the flavor of the cake, but the cake baked only with vegetable oil has a single, rough, and poor flavor. Therefore, in order to enhance the mouthfeel and sensory characteristics of the baked cake, it is necessary to improve Make further improvements. Contents of the invention [0003] In order to solve the above-mentioned deficiencies in the prior art, the present invention provides a special baking oil and a preparation method thereof, using different proportioning materials, and through analyzing the melting point and storage temperature of the special baking oil, the special baking oil produced is uniform in texture , baked pastry, rich milk, sweet but not greasy, mellow and delicious, excellent flavor. [0004] The present invention ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23D7/005A23D7/01A23D7/04A23D7/05A23C13/12
CPCA23D7/005A23C13/12A23D7/01A23D7/04A23D7/05
Inventor 胡建伟张丽娟倪国勤
Owner 漯河创联油脂有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com