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Preparation method of vitamin C loaded oleogel and shortening blend as well as product and application of vitamin C loaded oleogel and shortening blend

A vitamin and shortening technology, applied in application, bakery product preservation, food science, etc., can solve problems such as insufficient simulation of the functional properties of shortening, oxidative rancidity of cookie products, lack of solid fat crystals, etc., to improve oxidation stability properties, improving oxidative stability and nutritional value, and reducing the proportion of

Active Publication Date: 2021-06-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gel grease uses vegetable oil as the base oil, lacks solid fat crystals, is insufficient to fully simulate the functional properties of shortening, and cannot prepare dough with similar rheological properties, nor can it obtain similar quality to biscuits containing shortening. There is still a certain gap in texture and sensory aspects
At the same time, the high content of unsaturated fatty acids in gel grease will also make cookie products more prone to oxidative rancidity during storage

Method used

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  • Preparation method of vitamin C loaded oleogel and shortening blend as well as product and application of vitamin C loaded oleogel and shortening blend
  • Preparation method of vitamin C loaded oleogel and shortening blend as well as product and application of vitamin C loaded oleogel and shortening blend
  • Preparation method of vitamin C loaded oleogel and shortening blend as well as product and application of vitamin C loaded oleogel and shortening blend

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Weekly 20g beeswax, adding a mass fraction of 0.6% soy phospholipids.

[0029] (2) Heating at an 80 ° C water bath to completely melting and stirring to mix uniform, form an oil phase solution;

[0030] 300 mg of vitamin C is weighed in 1 ml of deionized water to form aqueous phase solution;

[0031] After the two-phase mixture was emulsified using a high speed disperser at a rotation speed 10000r / min, the emulsion emulsification time 3min, then was placed in 4 ℃ pre-freezing;

[0032] The gel factor of the load vitamin C was obtained after freeze-drying.

[0033] (3) Take a certain amount of soybean oil, add the gel factor of the load vitamin C with a mass fraction of 8%, and the water bath is heated at 80 ° C for 30 min, and after removing 4 ° C, it is refrigerated to form the gel oil of the load vitamin C. .

[0034] (4) Heat the mass ratio of 1: 1, the load and the baked oil are heated, mixed at 80 ° C for 30 min, and the molten mixture is placed in 4 ° C to cool ...

Embodiment 2

[0036] (1) Weigh 20g of rice bran wax, and add a single glyceripid of a mass fraction of 0.8%.

[0037] (2) Heating at an 80 ° C water bath to completely melting and stirring to mix uniform, form an oil phase solution;

[0038] 300 mg of vitamin C is weighed in 1 ml of deionized water to form aqueous phase solution;

[0039] After mixing, the high-speed dispersing machine was emulsified at 15000 R / min, and the emulsified time was 2 min, and then the obtained emulsion was pre-freezed at 4 ° C;

[0040] The gel factor of the load vitamin C was obtained after freeze-drying.

[0041] (3) Take a certain amount of corn oil, add the gel factor of the load vitamin C with a mass fraction of 6%, and the water bath is heated at 80 ° C for 30 min, and after removing 4 ° C, refrigerate, forming the gel oil of the load vitamin C. .

[0042] (4) Heat the mass ratio of 1: 1, the load and the baked oil are heated, mixed at 80 ° C for 30 min, and the molten mixture is placed in 4 ° C to cool the kn...

Embodiment 3

[0044] (1) Weigh 20g of fruit wax, and the mass fraction is 1.2% sucrose fat.

[0045] (2) Heating at an 80 ° C water bath to completely melting and stirring to mix uniform, form an oil phase solution;

[0046] 300 mg of vitamin C is weighed in 1 ml of deionized water to form aqueous phase solution;

[0047] After mixing, the high-speed dispersing machine was emulsified at 15000 R / min, and the emulsified time was 2 min, and then the obtained emulsion was pre-freezed at 4 ° C;

[0048] The gel factor of the load vitamin C was obtained after freeze-drying.

[0049] (3) Take a certain amount of sunflower oil, add the gel factor of the load of 8% of the load vitamin C, and the water bath is heated at 85 ° C for 30 min, and after removing 4 ° C, refrigerated, forming the gel of the load vitamin C. grease.

[0050] (4) Heat the mass ratio of 1: 1, the load and the baked oil are heated, mixed at 80 ° C for 30 min, and the molten mixture is placed in 4 ° C to cool the kneading to form a...

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Abstract

The invention discloses a preparation method of a blend of vitamin C loaded oleogel and shortening and a product and application thereof, and the preparation method comprises the following steps: preparing a gel factor loaded with vitamin C, heating and stirring the gel factor loaded with vitamin C and vegetable oil in a water bath at 80-90 DEG C for 20-30 minutes, and cooling at 4 DEG C to form gel grease loaded with vitamin C. The gel grease and the shortening are melted, mixed, cooled and kneaded to form a gel grease / shortening blend, and the gel grease / shortening blend is used as a substitute of the shortening or margarine to be applied to baked food, so that the fatty acid composition of biscuits can be improved, and the nutritional value of the biscuits can be enriched. According to the invention, the blend of the gel grease loaded with vitamin C and the shortening is applied to the cookies, so that the fatty acid composition of the cookies is improved, the problems that the gel grease is easy to oxidize and poor in storage stability are solved, and meanwhile, the application of the cheap and efficient water-soluble antioxidant in the grease is expanded.

Description

Technical field [0001] The present invention belongs to the field of functional food and food processing, and is specifically involved in the preparation method and product of a loaded vitamin C oil gel and a blend of pesticides. Background technique [0002] Shortening is the refined vegetable fats and oils, a mixture of hydrogenated oil or said grease, having plasticity and processability emulsifying etc., can give flavor and texture of the baked product. However, it contains a large amount of saturated fatty acid or even trans fatty acids, which will have a negative impact on human health. Gel grease is a viscoelastic liquid-shaped or solid-specific lipid mixture having thermal reversible properties, which forms a three-dimensional network structure to limit the flow of liquid oil by crystallization or self-assembly. be made of. Gel liquid oil fats containing unsaturated fatty acids, beneficial to health, and which has a certain plasticity and mechanical strength, has the pote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A21D2/16A21D15/00
CPCA23D7/0053A21D2/16A21D15/00
Inventor 李玥朱松商郡格
Owner JIANGNAN UNIV
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