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Water-in-oil type oil composition and preparation method thereof

An oil composition and a technology for the composition, which are applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of complicated operation, greasy taste, limited improvement effect, etc.

Inactive Publication Date: 2017-07-04
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Sandwich products made by mixing margarine or shortening with a certain proportion of powdered sugar or syrup, milk powder, essence and other auxiliary materials (15-30min, beating degree ≤0.65), although it is also widely used in baking and confectionary chocolate fields, However, there are many kinds of ingredients, complicated operation, and problems such as greasy taste;
[0005] CN200910167578.5 uses polysorbate to obtain cream Qilin with good foamability; CN02821978.3 provides oil with good foamability, water separation resistance, oil separation resistance, shape retention and taste through the oil composed of specific fatty acids Sandwich oil composition; JP6209706A (0.01-20% glycerin fatty acid ester with high HLB value), using a specific emulsifier to improve the taste of the product and reduce the greasy feeling; but the improvement effect of this type of patent is relatively limited, and the product still exists The use process is complicated, the oil content is high, and the taste cannot be compared with fresh cream (light cream).
[0006] In the prior art, there are not many reports on margarine that is easy to store and does not use hydrogenated oils. Therefore, it is urgent to develop a margarine with simple process, good taste, low greasy feeling and low trans fatty acid

Method used

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  • Water-in-oil type oil composition and preparation method thereof
  • Water-in-oil type oil composition and preparation method thereof
  • Water-in-oil type oil composition and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0048] The preparation method of the oil phase composition includes: heating and melting the oil, adding an emulsifier, stirring evenly, preferably stirring for at least 30 minutes, quenching, kneading, and aging at 0-30°C for 3-7 days to obtain oil phase composition.

[0049] water phase composition

[0050] The aqueous phase composition includes water and additives.

[0051] The additives include sugar and / or flavor substances, preferably, the additives are sugar.

[0052] In a specific embodiment of the application, the aqueous phase composition includes:

[0053] Sugar: 15-35%, as a non-limiting example, including granulated sugar (such as white granulated sugar - the main component of the national standard is sucrose, or red granulated sugar, the main component of the national standard is sucrose + reducing sugar, such as glucose, fructose, galactose, lactose , maltose, etc.) and / or syrup (syrup is a viscous, high-concentration sugar solution made by boiling or other t...

Embodiment

[0107] Embodiment preparation method:

[0108] 1. Preparation of oil phase composition:

[0109] Prepare the oil phase composition according to the examples and comparisons shown in the above Table 1. The preparation method is: add the oil and emulsifier into the emulsification tank, emulsify for 30 minutes at 60°C, undergo rapid cooling, kneading, and then place the oil sample in After aging for 5 days under the condition of 0-10° C., the oil phase composition sample (fat sample for short) was prepared.

[0110] 2. Preparation of water-in-oil type oil composition:

[0111] Whisk the oil phase composition at medium speed for 25s with an egg beater, the whipping device is (Shenzhen Sirida, AR005, paddle type stirring head), the whipping speed is 627rpm, and slowly add the water phase combination while beating the oil phase at high speed (Mix the water and the sugar, milk powder and essence in the table evenly to obtain the water phase composition). After adding the water phas...

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Abstract

The invention provides water-in-oil type oil composition and a preparation method thereof. The water-in-oil type oil composition comprises water phase composition and oil phase composition, the oil phase composition accounts for 25-45wt% of the water-in-oil composition, the water phase composition accounts for 50-80wt% of the whole water-in-oil composition, and the water phase composition comprises water and an additive.

Description

technical field [0001] The invention relates to an edible oil composition and a preparation method thereof. Background technique [0002] In addition to non-dairy cream, the sandwich and decoration in bakery products are mainly made of margarine or shortening mixed with a certain proportion of powdered sugar or syrup, milk powder, flavor and other auxiliary materials; [0003] Non-dairy cream is a water-in-oil product that is prone to spoilage, so the product needs to be frozen and stored, and hydrogenated oil is often used in its ingredients. [0004] Sandwich products made by mixing margarine or shortening with a certain proportion of powdered sugar or syrup, milk powder, essence and other auxiliary materials (15-30min, beating degree ≤0.65), although it is also widely used in the field of baking and candy chocolate, However, there are many kinds of ingredients, complicated operation, greasy taste and other problems; [0005] CN200910167578.5 uses polysorbate to obtain c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/02
CPCA23D9/013A23D9/02
Inventor 马媛解宇晨高厚斌张亚飞胡鹏
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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