Baking oil suitable for pastry and preparation method of baking oil

A pastry and oil technology, which is applied in the directions of edible oil/fat, application, food science, etc., can solve the problem of insufficient shortening, ductility stability, flavor oil cost, health, and comprehensive performance of baking oil. Comprehensive and other issues, to achieve good plasticity, good crystallization characteristics, and reduce costs

Pending Publication Date: 2021-01-19
上海南侨食品有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a baking fat suitable for puff pastry and its preparation method, so as to solve the problem that the comprehensive performance of the existing baking fat used for this kind of special pastry is not comprehensive enough, and cannot satisfy crispness, ductility, and stability at the same time. , flavor, oil cost, health and many other requirements

Method used

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  • Baking oil suitable for pastry and preparation method of baking oil
  • Baking oil suitable for pastry and preparation method of baking oil
  • Baking oil suitable for pastry and preparation method of baking oil

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0049] Preparation example one first transesterified oil

[0050] In this preparation example, the first transesterification grease is obtained by chemical transesterification method, and this method comprises the following steps:

[0051] Heating: stirring and mixing palm olein with a mass percentage of 70% and palm stearin with a mass percentage of 30% to obtain a mixed oil, heating the mixed oil to 100-110°C, and removing moisture and oxygen in the mixed oil;

[0052] Transesterification reaction: Add sodium methoxide to the mixed oil, keep the vacuum strength at 1-3mbar, and carry out the transesterification reaction for 30 minutes, wherein the added mass of sodium methoxide accounts for 0.1% of the mass of the mixed oil;

[0053] Neutralization: After the reaction, add citric acid solution to carry out neutralization reaction for 30 minutes, and acidify the soap fraction generated by the transesterification reaction to obtain crude transesterified oil, wherein the mass co...

preparation example 2

[0056] Preparation Example 2 Second transesterification grease

[0057] In this preparation example, the second transesterified oil is obtained by a chemical transesterification method, and the method comprises the following steps:

[0058] Heating: stirring and mixing 75% palm stearin and 25% coconut oil by mass evenly to obtain a mixed oil, heating the mixed oil to 100-110°C, and removing moisture and oxygen in the mixed oil;

[0059] Transesterification reaction: Add sodium methoxide to the mixed oil, keep the vacuum strength at 1-3mbar, and carry out the transesterification reaction for 30 minutes, wherein the added mass of sodium methoxide accounts for 0.1% of the mass of the mixed oil;

[0060] Neutralization: After the reaction, add citric acid solution to carry out neutralization reaction for 30 minutes, and acidify the soap fraction generated by the transesterification reaction to obtain crude transesterified oil, wherein the mass concentration of the citric acid solu...

Embodiment 1

[0063] This embodiment provides a kind of baking fat suitable for puff pastry, by mass percentage, this baking fat comprises the following components:

[0064] Base oil: 40.3% palm olein, 15% anhydrous butter, 13% palm stearin, 10% coconut oil, 20% first transesterified fat;

[0065] Emulsifier: 0.4% propylene glycol fatty acid ester, 0.4% mono- and diglyceride fatty acid ester;

[0066] Flavor enhancer 0.8% and food flavor 0.1%. Wherein, the first transesterified fat is the first transesterified fat of Preparation Example 1.

[0067] The present embodiment also provides a method for preparing the above-mentioned baking fat suitable for puff pastry, comprising the following steps:

[0068] Prepare the oil phase: by mass percentage, mix 40.3% palm olein, 13% palm stearin, 10% coconut oil, and 20% first transesterified fat and heat to 60-65°C, then add anhydrous butter 15%, stirred at a speed of 60rpm to obtain an oil phase;

[0069] Dissolving emulsifier: by mass percentage...

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Abstract

The invention relates to the technical field of baking oil, in particular to baking oil suitable for pastry and a preparation method of the baking oil. The baking oil is prepared from the following components in percentages by mass: 0-60% of palm liquid oil, 10-40% of anhydrous butter, 0-30% of palm stearin, 0-20% of coconut oil, 0-10% of soybean oil, 0-60% of first ester exchange oil, 0-30% of second ester exchange oil, 0-1% of propylene glycol fatty acid ester, 0-0.5% of mono-and diglycerides of fatty acids, 0-2% of a flavor enhancer, 0-0.4% of essence and 0-0.003% of pigment. The baking oilhas a proper SFC value at the temperature of 10-20 DEG C, has good crystallization characteristics, is good in comprehensive performance and is suitable for the pastry.

Description

technical field [0001] The invention relates to the technical field of baking oil, in particular to a baking oil suitable for puff pastry and a preparation method thereof. Background technique [0002] Puff pastry is one of the traditional Chinese baked foods with Chinese characteristics. Representative puff pastries include Peach Cake, Beijing Bada Pieces, Yunnan Flower Cake, Hangzhou Pretzel Cake, Cantonese Wife Cake and Suyang Moon Cake, etc. It has a crisp texture and a sweet taste, and has always been popular with people of all ages. At present, most of the baking fats used to make puff pastry use lard, and a small part use butter, pure vegetable oil or hydrogenated vegetable oil, but the application of these baking fats in puff pastry has its own advantages and disadvantages. [0003] Lard has good crispness and ductility, and is easy to handle, making the cakes crispy and sweet. However, the puff pastry made with lard also has some defects: first, the mouth meltabil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 陈正文
Owner 上海南侨食品有限公司
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