Lard-based general shortening and preparation method thereof

A technology of shortening and lard, applied in the fields of application, edible oil/fat, fatty acid production, etc., can solve the problems of many chemical reaction by-products, difficult control of reaction by-products, rough crystallization of lard oil, etc., and achieve Shortened production time, shortened hydrogenation time, good crisping effect

Active Publication Date: 2020-08-21
ANHUI TIANXIANG GRAIN & OIL FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because lard contains a large amount of saturated fatty acids and polyenols, the crystallization of lard oil is rough, uneven, and poor in caseinability, which affects its application in shortening. Therefore, it is necessary to reduce the content of triglycerides in lard
At present, the methods for reducing the content of triglycerides are mainly chemical or enzymatic transesterification methods, but there are many reaction by-products in the chemical method, and the reaction by-products are difficult to control. Therefore, an enzyme with mild reaction conditions, less by-products, and environmental friendliness is needed. Preparation of shortening by French transesterification

Method used

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  • Lard-based general shortening and preparation method thereof

Examples

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Effect test

Embodiment 1

[0016] Among the raw materials used in the preparation of shortening in the present invention, hydrogenated oil is hydrogenated soybean oil, and the preparation method of hydrogenated soybean oil is as follows: soybean oil and foamed nickel are put into the reactor at a mass ratio of 100:3.5, and then the reactor is evacuated to -0.1Mpa, then inject hydrogen into the reactor to 100Kpa, vacuumize the reactor to -0.1Mpa again, then inject a mixture of hydrogen and methane gas with a volume ratio of 92:8 to 2.0Mpa in the reactor, and Heat the reactor to 95°C, magnetically stir at 1300r / min, and react for 15 minutes. After the reaction, continue magnetic stirring, cool the reactor to 60°C naturally, vacuumize the inside of the reactor to -0.1Mpa, and then inject air, repeat three times, The nickel foam was filtered out, and the liquid was naturally cooled to 20°C to obtain hydrogenated soybean oil.

[0017] Before using the nickel foam, heat the nickel foam to 300°C in a mixed gas...

Embodiment 2

[0021] The preparation method and steps of other raw materials are the same as in Example 1. The preparation method of lard-based general-purpose shortening is as follows: first, 60 kg of lard, 4 kg of sodium caseinate, 30 kg of hydrogenated oil and 12 kg of 56-degree palm stearin are placed in a reaction kettle Heat to 50°C, then add 6kg of modified immobilized lipase, then heat to 65°C, vacuumize to 0.1Mpa under magnetic stirring 400r / min, react for 2 hours, then fill the reactor with nitrogen constant pressure, filter Remove the immobilized lipase and cool to 20°C to obtain lard-based general-purpose shortening.

[0022] The modified immobilized lipase is modified with maltose solution. When modifying, the immobilized lipase Lipozyme IM-60 is immersed in an aqueous solution containing 35 wt% maltose at 30°C for 10 minutes, then filtered, and air-dried at 60°C for 15 minutes to obtain the modified lipase immobilized lipase.

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Abstract

The invention discloses lard-based general shortening and a preparation method thereof. The shortening is prepared from the following raw materials in parts by weight: 50-60 parts of lard, 3-5 parts of sodium caseinate, 20-30 parts of hydrogenated oil and 10-15 parts of 56-degree palm stearin. The shortages of the prior art are overcome, and the shortening prepared by the method disclosed by the invention is good in shortening effect and fine.

Description

technical field [0001] The invention relates to the technical field of shortening, in particular to a lard-based general-purpose shortening and a preparation method thereof. Background technique [0002] Shortening is the raw material in the processing of fried and baked foods, and its properties directly affect the final quality of the food. Shortening is a kind of mixed oil, which is mainly mixed with animal fat, vegetable oil and hydrogenated oil to form a solid or fluid oil product with functional properties such as plasticity and caseinability. Because lard contains a large amount of saturated fatty acids and polyenols, the oil crystallization of lard is rough, rough, uneven, and poor in caseinability, which affects its application in shortening. Therefore, it is necessary to reduce the content of triglycerides in lard . At present, the methods for reducing the content of triglycerides are mainly chemical or enzymatic transesterification methods, but there are many re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04C12P7/64C11C3/12
CPCA23D9/007A23D9/04C12P7/6418C11C3/123
Inventor 马腾飞方庆敏
Owner ANHUI TIANXIANG GRAIN & OIL FOOD
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