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Enzymic-method-improved release agent for food and preparation method of release agent

A release agent and food technology, applied in the direction of dough anti-sticking, etc., can solve the problems of endangering the health of operators and eaters, affecting the health of operators, storage and transportation, and inconvenient use, so as to improve the stability of cold storage and improve settlement Phenomenon, the effect of maintaining the product quality of the release agent

Active Publication Date: 2019-10-08
无锡优普克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the food release agents on the market use common oils such as liquid paraffin, salad oil, etc., and the release effect is not good. With the long-term production and processing, the fume that cannot be discharged will cause the inner tank of the oven to scale, making baked food The oil fume pollution during cooking seriously affects the health of the operators. The surface of the bakeware and molds used in baking food will accumulate burnt substances containing carcinogens, which seriously endanger the health of the operators and even the eaters; another kind on the market The release agent is made of edible oil, wax, emulsifier, water, antioxidant, etc., mixed and cooled, but the disadvantage is that the wax and edible oil in the release agent tend to settle after a period of time , causing unevenness inside the release agent, which brings inconvenience to storage, transportation and use

Method used

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  • Enzymic-method-improved release agent for food and preparation method of release agent
  • Enzymic-method-improved release agent for food and preparation method of release agent
  • Enzymic-method-improved release agent for food and preparation method of release agent

Examples

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preparation example Construction

[0032] A preparation method of an enzymatically improved food release agent, comprising the following steps:

[0033] 1) Heat the beeswax to 70°C until it is completely dissolved, heat the edible vegetable oil to 70°C, and pretreat the compound lipase;

[0034] 2) Add edible vegetable oil, beeswax, phospholipid, cyclodextrin, and glycerol monostearate into the mixing tank, mix evenly, then stir and heat to 60°C-70°C to obtain the first mixture;

[0035] 3) adding the compound lipase into the first mixture, stirring and reacting for 3-6 hours to obtain the second mixture;

[0036] 4) Filtrating the second mixture to obtain a solid and a filtrate, heating the filtrate to 85-95° C., stirring and reacting for 20-40 minutes to obtain a third mixture;

[0037] 5) the third mixture is homogenized by a homogenizer, and quenched to below 25°C, and kneaded; and

[0038] 6) Return the temperature of the product obtained in step 5) to 30° C. to 40° C., and ripen it for 8 to 16 hours to ...

Embodiment 1

[0041] A food release agent improved by enzymatic method, comprising the following components in parts by weight:

[0042]

[0043] Phospholipids include 65wt% lecithin and 35wt% phosphatidylserine; compound lipase includes 15wt% phospholipase and 85wt% fat triglyceride lipase.

[0044] A preparation method of an enzymatically improved food release agent, comprising the following steps:

[0045] 1) Heat the beeswax to 70°C until it is completely dissolved, heat the edible vegetable oil to 70°C, and pretreat the compound lipase;

[0046] 2) Add edible vegetable oil, beeswax, phospholipid, cyclodextrin, and glycerol monostearate into the mixing tank, mix evenly, then stir and heat to 60°C to obtain the first mixture;

[0047] 3) adding the compound lipase into the first mixture, stirring and reacting for 3 hours to obtain the second mixture;

[0048] 4) Filtrate the second mixture to obtain a solid and a filtrate, heat the filtrate to 85° C., stir and react for 20 minutes t...

Embodiment 2

[0052] A food release agent improved by enzymatic method, comprising the following components in parts by weight:

[0053]

[0054] Phospholipids include 68wt% lecithin and 32wt% phosphatidylserine; compound lipase includes 20wt% phospholipase and 80wt% fat triglyceride lipase.

[0055] A preparation method of an enzymatically improved food release agent, comprising the following steps:

[0056] 1) Heat the beeswax to 70°C until it is completely dissolved, heat the edible vegetable oil to 70°C, and pretreat the compound lipase;

[0057] 2) Add edible vegetable oil, beeswax, phospholipids, cyclodextrin, and glycerol monostearate into a mixing tank, mix evenly, then stir and heat to 65°C to obtain the first mixture;

[0058] 3) adding the compound lipase into the first mixture, stirring and reacting for 5 hours to obtain the second mixture;

[0059]4) Filtrating the second mixture to obtain a solid and a filtrate, heating the filtrate to 85-95° C., and stirring for 30 minut...

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Abstract

The invention discloses an enzymic-method-improved release agent for food. The enzymic-method-improved release agent for the food is prepared from the following components in parts by weight: 85-95 parts of edible vegetable oil, 1-5 parts of beeswax, 1-3 parts of phospholipid and 0.02-0.1 part of compound lipase. An enzymic-method process is adopted in the release agent to improve the release agent for the food, the process is simple, the settlement phenomenon inside the release agent for the food at low temperature can be effectively improved, convenience is brought for storage, transportation and use, the quality of a release agent product can be well maintained, and considerable economic benefits are brought to companies.

Description

technical field [0001] The invention relates to the technical field of release agents, in particular to an enzymatically improved food release agent and a preparation method thereof. Background technique [0002] With the continuous development of the market economy, the food industry is also developing rapidly. People's living standards and quality are constantly improving. The requirements for all aspects of food processing are gradually increasing. The production and processing turnover needs to be faster and more convenient. Fragrance and environmental cleaning have put forward higher requirements. [0003] At present, most of the food release agents on the market use common oils such as liquid paraffin, salad oil, etc., and the release effect is not good. With the long-term production and processing, the fume that cannot be discharged will cause the inner tank of the oven to scale, making baked food The oil fume pollution during cooking seriously affects the health of ...

Claims

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Application Information

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IPC IPC(8): A21D8/08
CPCA21D8/08
Inventor 周建根刘成林范军伟刘飞王媚艳
Owner 无锡优普克生物科技有限公司
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