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Method for inhibiting moon cake oil return by using gel oil-based grease

A gel oil-based, gel oil technology, applied in the directions of edible oil/fat, application, dough processing, etc., can solve problems such as poor oil return, reduce saturation value, increase unsaturated fatty acid content, and benefit health effects

Active Publication Date: 2020-08-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve at least one of the above problems, the present invention constructs a peanut oil-based gel system by adding a small amount of gelling factors such as beeswax, monoglyceride or polyglyceride to peanut oil; then it is added to the mooncake preparation process to solve the problem Traditional moon cakes use oils with poor "returning oil" properties, containing trans fatty acids, high saturated fatty acids, etc.

Method used

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  • Method for inhibiting moon cake oil return by using gel oil-based grease
  • Method for inhibiting moon cake oil return by using gel oil-based grease
  • Method for inhibiting moon cake oil return by using gel oil-based grease

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation method of gel oil base grease is:

[0041] (1) Accurately weigh 3g of beeswax, TBHQ (amount of 0.02g) and 97g of high oleic peanut oil and pour into a clean and dry glass container to obtain a mixture;

[0042] (2) Heat and stir the mixture in step (1) at 75°C with a multi-point magnetic stirrer (600rpm / min, 20min), until the beeswax is completely dissolved in high oleic peanut oil, Leave standstill 24h in the incubator obtained beeswax gel oil-based grease.

Embodiment 2

[0044] The preparation method of gel oil base grease is:

[0045] (1) Accurately weigh 5g of monoglycerides, TBHQ (amount of 0.02g) and 95g of high oleic peanut oil and pour them into a clean and dry glass container to obtain a mixture;

[0046] (2) Heat and stir the mixture in step (1) at 75°C with a multi-point magnetic stirrer (600rpm, 20min) until the monoglyceride is completely dissolved in the high oleic peanut oil. Leave standstill 24h in the incubator obtained monoglyceride gel oil-based grease.

Embodiment 3

[0048] The preparation method of gel oil base grease is:

[0049] (1) Accurately weigh 1.5g of monoglyceride and 1.5g of beeswax, TBHQ (amount of 0.02g) and 95g of high oleic peanut oil and pour it into a clean and dry glass container to obtain a mixture;

[0050] (2) Heat and stir the mixture of step (1) at 75°C with a multi-point magnetic stirrer (600rpm / min, 20min), until the polyglycerol ester is completely dissolved in the high oleic peanut oil. Stand in an incubator at ℃ for 24 hours to obtain monoglyceride-beeswax gel oil-based oil.

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Abstract

The invention discloses a method for inhibiting moon cake oil return by using gel oil-based grease, and belongs to the field of production of grease special for foods. According to the method for inhibiting moon cake oil return by using gel oil-based grease, the preparation method of the gel oil-based grease comprises the following steps: dissolving a gelator and an antioxidant into base oil, anduniformly mixing, so as to obtain the gel oil-based grease. According to the technical scheme, the problem of oil return of moon cakes is effectively solved, and preparation of healthy moon cake products is facilitated.

Description

technical field [0001] The invention relates to a method for using gel oil-based grease to suppress "oil return" of moon cakes, and belongs to the field of special food grease production. Background technique [0002] Mooncake is not only a symbol of Chinese traditional culture, but also a kind of food. Last year, the Forbidden City launched the "Forbidden City Mooncake"; Quanjude launched a roast duck mooncake gift box; Maxim's cooperated with Disney to launch a mooncake gift box. More and more catering companies have launched "Internet celebrity mooncakes" to attract young consumer groups, thereby strengthening the interaction with consumers. It can be seen that mooncakes play an important role in the current food consumption market. Grease is an important raw material for making moon cakes, and the amount added in the cake skin accounts for 10%-30% of the total mass of the cake skin and 5%-10% of the whole moon cake quality. Fat plays the role of shortening and butterif...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/013A23D9/04A21D2/16A21D13/31
CPCA23D9/007A23D9/013A23D9/04A21D2/16A21D13/31
Inventor 刘元法刘春环习畅张鑫煜李进伟
Owner JIANGNAN UNIV
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