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Edible fat composition

A technology of edible oil and composition, which is applied in the field of oil group, and can solve the problems of narrow plasticity temperature range and other problems

Inactive Publication Date: 2020-01-07
李德坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the prior art, such as CN201410174817.0, butter, palm oil, coconut oil, palm kernel oil or hydrogenated or transesterified products of these fats, or fractionated fractions are usually used as raw materials to produce plastic oil products such as margarine or shortening , but the temperature range of plasticity is narrow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Preparation of margarine of edible oil and fat composition.

[0027] (1) Preparation of raw materials, the raw materials are: soybean oil with an iodine value of 60-70gI / 100g and a melting point of 30-42°C; and palms with an iodine value of 8-35gI / 100g and a melting point of 50-60°C grease;

[0028] (2) mixing described soybean oil and palm oil;

[0029] (3) The oil and fat mixture obtained in step (2) is subjected to quenching, kneading, and aging treatments in sequence.

[0030] Control group 1 (Sunshine brand anhydrous ghee produced by Kerry Special Oils (Shanghai) Co., Ltd., sold in winter, spring and autumn, belongs to non-aqueous margarine)

[0031] The oil and fat raw materials of the control group 1 are mainly palm kernel oil and palm oil. After the oil is modified, the corresponding oil and fat mixture is obtained, and the oil and fat mixture is sent to the mixing tank for stirring and mixing, and then the auxiliary materials (essence, essence, etc...

Embodiment 3

[0039] Example 3: Plasticity Range

[0040] Take control group 1, 2 products of the same size and shape and the margarine prepared in Example 1, place them in an incubator with different temperature points for 3 days, and then use a physical property analyzer (the equipment supplier). Their hardness was tested by Lotun Science co. Ltd, model: TA.XT.plus Texture Analyser. (Overview of hardness measurement method: Insert the 6 mm diameter probe of the physical property tester into the grease product at a constant speed until the depth is 2 cm, and record the maximum resistance encountered during the insertion process, which is the hardness.)

[0041] According to the common knowledge in the art, the plasticity of oil and fat products is better when the hardness is moderate.

[0042] It can be seen from the results that, compared with the control groups 1 and 2 produced by the same process in Example 1, the plasticity temperature range span of the edible oil and fat compositions...

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Abstract

The invention relates to the field of fat compositions, and discloses an edible fat composition. The composition contains soybean oil of which the iodine number is 60-70gI / 100g and the melting point is 30-42 DEG C, and trachycarpus fortunei fat of which the iodine number is 8-35gI / 100g and the melting point is 50-60 DEG C. The invention further discloses a preparation method and application of theedible fat composition.

Description

technical field [0001] The invention relates to the field of oil and fat groups, in particular to an edible oil and fat composition and a preparation method and application thereof. Background technique [0002] With the increasing renewal and development of the baking market, plastic oil products such as margarine and shortening are widely used. [0003] In the use of plastic oil products, the more critical indicators include plasticity and the temperature range for maintaining better plasticity. Traditional plastic oil products generally have a narrow temperature range to maintain their good plasticity (for example, the best plastic temperature range of margarine currently on the market is generally 10-15 degrees Celsius). When the operating temperature of oil products exceeds this range When the temperature is lower than the span range, the hardness of the oil increases and the plasticity decreases; when the temperature is higher than the span range, the oil quality beco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 李德坤
Owner 李德坤
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