A kind of food release agent improved by enzymatic method and preparation method thereof

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 consumers, affecting the health of operators, storage and transportation, inconvenience in use, etc. phenomenon, the effect of maintaining the quality of the release agent product

Active Publication Date: 2021-10-29
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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  • A kind of food release agent improved by enzymatic method and preparation method thereof
  • A kind of food release agent improved by enzymatic method and preparation method thereof
  • A kind of food release agent improved by enzymatic method and preparation method thereof

Examples

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preparation example Construction

[0032] A preparation method of a food release agent improved by an enzymatic method, wherein, 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) adding edible vegetable oil, beeswax, phospholipid, cyclodextrin and glycerol monostearate into the mixing tank, mixing uniformly, then stirring and heating to 60 ℃~70 ℃ to obtain the first mixture;

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

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

[0037] 5) Homogenize the third mixture through a homogenizer, quench it to below 25°C, and knead it; and

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

Embodiment 1

[0041] An enzymatically improved release agent for food, in parts by weight, comprising the following components:

[0042]

[0043] The phospholipids included 65wt% lecithin and 35wt% phosphatidylserine; the complex lipase included 15wt% phospholipase and 85wt% fatty 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) adding edible vegetable oil, beeswax, phospholipid, cyclodextrin and glyceryl monostearate into the mixing tank, mixing uniformly, then stirring and heating to 60° C. to obtain the first mixture;

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

[0048] 4) filtering the second mixture to obtain solid and filtrate, heating the filtrate to 85°C, and stirring ...

Embodiment 2

[0052] An enzymatically improved release agent for food, in parts by weight, comprising the following components:

[0053]

[0054] The phospholipids included 68 wt% lecithin and 32 wt% phosphatidylserine; the complex lipase included 20 wt% phospholipase and 80 wt% fatty 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) adding edible vegetable oil, beeswax, phospholipid, cyclodextrin and glyceryl monostearate into the mixing tank, mixing uniformly, then stirring and heating to 65° C. to obtain the first mixture;

[0058] 3) adding the compound lipase to the first mixture, stirring and reacting for 5h 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., ...

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PUM

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Abstract

The invention discloses a food release agent improved by enzymatic method, which comprises the following components in parts by weight: 85-95 parts of edible vegetable oil; 1-5 parts of beeswax; 1-3 parts of phospholipid; 0.02 parts of compound lipase ~0.1 parts. The release agent of the present invention adopts an enzymatic process to improve the release agent for food, and the process is simple. This method can effectively improve the internal settlement phenomenon of the release agent for food at low temperature, and bring convenience to storage, transportation and use, and It can better maintain the product quality of the release agent and bring considerable economic benefits to the enterprise.

Description

technical field [0001] The invention relates to the technical field of release agents, in particular to an enzymatically improved release agent for food and a preparation method thereof. Background technique [0002] With the continuous development of the market economy and the rapid development of the food industry, people's living standards and quality continue to improve, and the requirements for all aspects of food processing are gradually increasing. The production and processing turnover needs to be faster and more convenient. Scent and environmental cleaning have put forward higher requirements. [0003] At present, most of the food release agents on the market are liquid paraffin, salad oil and other common oils, and the release effect is not good. With the long-term production and processing, the fumes that cannot be discharged make the oven liner fouling, making baked goods. The smoke pollution from time to time has a serious impact on the health of operators. The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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