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A kind of grease composition and its processing technology and application

A technology of oil composition and oil, applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of complicated process and high cost

Active Publication Date: 2021-04-30
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, judging from the methods disclosed at present, many of them are combined with the rapid cooling and kneading process by adding emulsifiers, the process is complicated and the cost is high.

Method used

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  • A kind of grease composition and its processing technology and application
  • A kind of grease composition and its processing technology and application
  • A kind of grease composition and its processing technology and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] New shortening formula (based on 10000 g of shortening total weight): 7% HPO+93% (60% RPS+40% PMF), without emulsifier. Concrete preparation process is as follows:

[0086] 1) Oil adjustment: Add all the base oils in proportion and mix and heat, and control the oil temperature to 65 degrees Celsius.

[0087] 2) Stir and cool down: cool down the mixed fat to 55 degrees Celsius.

[0088] 3) Crystallization: use cooling water coil (heat exchange area 4:1) to cool down the grease, control the difference between oil temperature and water temperature to be less than 5 degrees Celsius, and control the final water temperature at 42 degrees Celsius, and control the stirring during the cooling process The speed is 50RPM, and the crystallization time is guaranteed to be 25min.

[0089] 4) Fill it into a 1000g plastic food bag, and control the total thickness of the plastic bag containing the grease composition to be no more than 35mm.

[0090] 5) Cool the filled sample with a w...

Embodiment 2

[0093] New shortening formula (based on 10000 g of shortening total weight): 7% HPO+93% (60% RPS+40% PMF), without emulsifier.

[0094] 1) Oil adjustment: Add all the base oils in proportion and mix and heat, and control the oil temperature to 65 degrees Celsius.

[0095] 2) Stir and cool down: cool down the mixed fat to 55 degrees Celsius.

[0096] 3) Crystallization: use cooling water coils to cool down the grease. It is necessary to control the difference between the oil temperature and the water temperature to be less than 10 degrees Celsius, and to control the final water temperature at 31 degrees Celsius. Control the stirring speed at 45RPM, and ensure the crystallization residence time at 45min.

[0097] 4) Fill it into a 1000g plastic food bag. Control the thickness of plastic bags not to exceed 35mm.

[0098] 5) Cool down the filled sample with a water bath, and control the temperature of the water bath at 16 degrees Celsius for 4 minutes.

[0099] 6) aging step, ...

Embodiment 3

[0101] New shortening formula (based on 10000 g of shortening total weight): 7% HPO+93% (60% RPS+40% PMF), without emulsifier.

[0102]1) Oil adjustment: Add all the base oils in proportion and mix and heat, and control the oil temperature to 67 degrees Celsius.

[0103] 2) Stir and cool down: cool down the mixed fat to 56 degrees Celsius.

[0104] 3) Crystallization: To cool the grease with a cooling water coil, it is necessary to control the difference between the oil temperature and the water temperature to be less than 5 degrees Celsius, and to control the final water temperature at 32 degrees Celsius. Control the stirring speed at 45RPM, and ensure the crystallization residence time at 15min.

[0105] 4) Fill it into a 1000g plastic food bag. Control the thickness of plastic bags not to exceed 35mm.

[0106] 5) Cool down the filled sample with a water bath, and control the temperature of the water bath at 30 degrees Celsius for 5 minutes.

[0107] 6) aging step, aging...

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Abstract

The invention discloses an oil composition, which comprises palm stearin, palm oil middle fraction, extremely hydrogenated oil and optional vegetable liquid oil. The invention also relates to a preparation method of the oil composition, which comprises the processes of mixing the oil composition, cooling crystallization and aging treatment. The appearance and texture of the oil composition involved in the invention can be significantly improved without adding emulsifiers, and the preparation method of the oil composition is simple and does not require rapid cooling and kneading operations. The invention also relates to the application of the oil composition in the fields of baking oil and food.

Description

technical field [0001] The invention relates to the field of edible oils and fats, in particular to an oils and fats composition. Background technique [0002] Ghee is transformed from the English word "shorten", which means that biscuits, etc. are processed with this kind of fat, which can make the product very crispy, so the fat with this property is called "shortening". [0003] Shortening originally refers to a class of plastic solid fats used to shorten or soften baked goods. The original purpose of shortening is to replace lard and tallow. With the development of oil fractionation and hydrogenation technology, industrially produced shortening has become the dominant one. Since the newly developed fluid state, powder state shortening and margarine with less than 20% water phase all have functional properties endowed by plastic fat, today's shortening includes a broad product line. [0004] WO95 / 25543 discloses a plastic shortening comprising 6-25% inert gas and 75-94%...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 孙周平郭涛王勇李媛媛
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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