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
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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...
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