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Oil composition with high water binding capacity and preparation method of oil composition

An oil composition and water-holding technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of microbial problems, rough product structure, oil-water separation and other problems during storage, improve emulsion stability, reduce syrup Precipitation, reducing the effect of oil-water separation

Inactive Publication Date: 2018-09-25
TIANJIN NANQIAO FOOD +2
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the general shortening cannot meet its requirements, resulting in a series of problems, such as rough texture of the product, poor standability, oil-water separation, microbial problems during storage, etc.

Method used

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  • Oil composition with high water binding capacity and preparation method of oil composition

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Embodiment Construction

[0016] In order to understand the above-mentioned purpose, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0017] Such as figure 1 Shown, the preparation method of the high water holding oil composition provided by the invention comprises:

[0018] Step 102, mixing the fats and oils to obtain an oil phase;

[0019] Step 104, adding the emulsifier to the oil phase, dissolving it at a temperature of 50°C-80°C for use;

[0020] Step 106, send the oil phase with the emulsifier dissolved into the freezing processing machine for freezing and stirring, the refrigeration intensity is controlled at -20°C to 0°C, the flow rate is 1000L / h-4000L / h, the rotation speed is 0rpm-500rpm, and the temperature of the heat preservation water is 20°C-60°C.

[0021] Among them, based on the total mass of the high water-holding oil composition, th...

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Abstract

The invention provides an oil composition with high water binding capacity and a preparation method of the oil composition, and belongs to the technical field of deep processing of oil. The oil composition with high water binding capacity consists of the following components in percentages by mass: 90-100% of oil and 0-5% of an emulsifier, wherein the oil comprises palm palmitin and esterified oilwhich is obtained by esterifying one or more of palm palmitin, palm stearin, soybean oil and coconut oil; and the emulsifier consists of propylene ester of fatty acids, sucrose fatty acid ester, mono-glyceride of fatty acid, diglyceride of fatty acid, lecithin and polyglycerol fatty acid ester. By selection and compounding of the emulsifier with high water binding capacity and in combination to aspecific base oil formula, the oil with high water binding capacity is prepared and is used in production of stuffing, the emulsion stability of the stuffing can be improved obviously, and problems of oil water separation and syrup precipitation are reduced; the stuffing has fine and smooth tissues, quite good mouth melting taste and wide operation temperature range; and meanwhile, the oil can beused for making stuffing products without preservatives and low trans-fatty acids.

Description

technical field [0001] The invention relates to the technical field of oil deep processing, in particular to a high water-holding oil composition and a preparation method thereof. Background technique [0002] In recent years, sandwich fillings in baked goods have become a trend in the international market. Among them, the ready-to-eat flavored cream sandwich is a new type of filling because it can be added with natural ingredients, with various flavors, smooth taste and delicate appearance. It is often used as a bread cake sandwich or cup cake decoration, and is very popular among consumers. The addition of fat can not only give the stuffing an excellent lubricating taste, but also use its crystallization characteristics to play a supporting role in the stuffing structure. The ready-to-eat flavored cream sandwich contains high moisture, sugar and other flavor substances, and low oil content. If it can be made into a water-in-oil emulsification system, it will be of great s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
CPCA23D9/013A23D9/04
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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