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Preparation and application for trans fat-free pastry oil

A zero-trans, fatty acid technology, applied in the field of preparation and application of zero-trans fatty acid puff pastry oil, can solve the problems of single modification method, puff pastry oil hardness needs to be improved, etc., to achieve uniform product texture and facilitate industrial operation , the effect of improving the crystal structure

Inactive Publication Date: 2017-06-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the previous work, the inventor prepared pastry oil with lard as the base oil by transesterification method, but the modification method is relatively simple, and the hardness of the prepared pastry oil needs to be improved

Method used

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  • Preparation and application for trans fat-free pastry oil
  • Preparation and application for trans fat-free pastry oil
  • Preparation and application for trans fat-free pastry oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Chemical interesterification of lard and palm stearin

[0034] Accurately weigh 100g of a mixture of lard and palm stearin containing 20%, 30%, 40%, 50%, 60%, and 70% of palm stearin, put them in an enzyme reactor, and dry them under vacuum at 0.1MPa at 90°C After 30 minutes, add 0.4% sodium methoxide after thermal equilibrium at 60°C, carry out 30 minutes under continuous stirring and vacuum conditions, stop the reaction of the sample with 5% citric acid solution, wash with hot water to remove excess citric acid and sodium methoxide, and vacuum dry to remove After adding water, heat at 90°C for 20 minutes, add 1.5% decolorized clay to remove impurities, and centrifuge to obtain the transesterified product. Measure the SFC value of solid fat content before and after chemical transesterification, and obtain the change curve of solid fat content with temperature figure 1 Among them, the SFC before transesterification shows a sharp drop in the temperature range...

Embodiment 2

[0035] Example 2: Enzymatic transesterification of lard and palm stearin

[0036] Accurately weigh 100g of the mixture of lard and palm stearin containing 20%, 30%, 40%, 50%, 60%, and 70% of palm stearin in the enzyme reactor at a speed of 50-80r / min Stirring, vacuum dehydration and degassing, equilibrium temperature to 60°C, then adding 8% immobilized lipase Lipozyme TL IM, after reaction for 1h, suction filtration to remove the immobilized lipase to obtain the transesterification product. Taking the change of the solid fat content (SFC) of the product at 20°C as an index, measure the SFC value of the solid fat content before and after enzymatic transesterification, and obtain the change curve of the solid fat content with temperature figure 2 , where the SFC before transesterification showed a sharp drop in the temperature range of 15-30°C, and the plasticity range was narrow, while the curve after enzymatic transesterification decreased more gently, and it was not easy to ...

Embodiment 3

[0037]Embodiment 3: crystal form analysis

[0038] Take the chemical method interesterification oil and the enzymatic method interesterification oil with palm stearin content of 30%, respectively, add six different emulsifiers after melting at 70°C, add water slowly under stirring, the ratio is 83:1:16, After stirring in a water bath at 65°C for 30 minutes, then immerse the emulsion in the cooling liquid of ethanol ice cubes, shake and cool for 5 minutes, place it in a 20°C thermostat for 24 hours, and then conduct XRD analysis. Measured with an X-ray diffraction scanner. The condition is copper target Cu-Kα (λ=0.15406nm), the power is 1600W (40kV×40mA), the intensity of X-ray is measured by NaI crystal scintillation counter (scintillation counter), the scanning range is 3°-30°, and the scanning speed is 4 ° / min, step size 0.02°. The settings of DS-SS-RS are 1mm-1mm-0.1mm [divergence slit (abbreviated as DS), anti-scattering slit (abbreviated as SS), receiving slit (abbrevia...

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Abstract

The invention discloses a preparation and an application for trans fat-free pastry oil and belongs to the technical field of cream products. The preparation for the trans fat-free pastry oil provided by the invention comprises the following steps: taking lard oil and palm stearin as raw materials, mixing in corresponding proportion, improving the plasticity scope and crystalline characteristic of compound oil by adopting enzymic ester exchange or chemical ester exchange method, and then researching the change in oil ester crystal form caused by the addition of different emulsifiers. The pastry oil acquired according to the invention is wide in plasticity scope, has fine crystals, contains no trans fat, can be used for locally placing the application of beef tallow in high-class pastry oil, has a potential value in developing the traditional lard oil and is more suitable for industrial operation.

Description

technical field [0001] The invention relates to the preparation and application of a zero-trans fatty acid puff pastry oil, which belongs to the technical field of butter products. Background technique [0002] Pastry oil is an essential raw material for making layered baked products such as pastry, croissants and egg tarts. It has a wide range of market demands, and its main characteristics are plasticity and ductility. When it is mixed into the dough and the dough is repeatedly folded and rolled, the pastry oil must remain unbroken in the dough, so it is required that the pastry oil still has good ductility and a wide plastic range at low temperatures. That is, the solid fat content is not higher than 70 and 55 at 10°C and 20°C, and not lower than 5 and 10 at 30°C and 40°C. At the same time, the rich layering of mille-feuille products also requires good crispness of oil . [0003] Some products on the market have the problems of narrow plastic range, hard at low temperat...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A21D2/34
Inventor 刘元法孟宗李慧灵
Owner JIANGNAN UNIV
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