A kind of mold release oil and its preparation method and application

Abstract

The invention discloses a demoulding oil and a preparation method and application thereof, and relates to the technical field of special grease. The demoulding oil comprises 80-94% of vegetable oil, 3-10% of carnauba wax and 2-10% of beeswax by mass; the oil has a low delamination rate, has a good demoulding effect on cake products, and is conducive to the implementation and application of automated spraying equipment.

Description

Technical Field

[0001] The invention relates to the field of special grease, and in particular to a demoulding oil and a preparation method and application thereof. Background Art

[0002] Release oil, also known as release agent, is a processing aid that mainly acts between the dough and the mold to facilitate the demoulding of the finished product after processing. It has the characteristics of small usage and great effect, and is an indispensable raw material in the industrial production of baked products.

[0003] Release oil technology is widely used in Europe and the United States, and has just started to be used in China. There are many small processing plants in China, but the release effect is not good; European and American release oils have better release effects, but the cost is high, and they are not suitable for some domestic sponge cake products, mainly because of "peeling". Now food factories want to solve this problem, mainly by mixing domestic and imported release oils, which can achieve perfect release effects at the same time.

[0004] Therefore, it is necessary to develop new special demoulding oil for sponge cake to meet market demand. Summary of the invention

[0005] The technical problems solved by the present invention are: the demoulding oil has insufficient stability, a relatively complicated preparation process, and a poor demoulding effect when applied to cake products.

[0006] In order to solve the above problems, the present invention proposes the following technical solutions:

[0007] A demoulding oil, wherein, by mass percentage, the demoulding oil comprises 80-94% of vegetable oil, 3-10% of carnauba wax and 2-10% of beeswax.

[0008] Optionally, the demoulding oil further comprises 0-5% of an emulsifier by mass percentage.

[0009] Optionally, the demoulding oil comprises, by mass percentage, 80-92% of vegetable oil, 3-10% of carnauba wax, 3-5% of beeswax and 0-5% of emulsifier.

[0010] Optionally, the demoulding oil includes 2-5% of an emulsifier by mass.

[0011] Optionally, the emulsifier is a phospholipid.

[0012] Optionally, the vegetable oil comprises one or more of rapeseed oil, soybean oil, palm oil and sunflower oil.

[0013] Optionally, in terms of mass percentage, the rapeseed oil and / or soybean oil content is 36-50%, preferably 36-45%; the palm oil content is 35-47%, preferably 42-47%.

[0014] Optionally, the mold release oil does not contain polyglycerol ricinoleate.

[0015] A method for preparing the release oil of the present invention comprises the following steps:

[0016] (1) Prepare vegetable oil;

[0017] (2) mixing the wax agent, the vegetable oil and the optional components;

[0018] (3) After cooling, a release oil product is obtained.

[0019] The wax agent described in the present invention includes carnauba wax and / or beeswax.

[0020] Optionally, in step (1), the vegetable oil is heated to 70-95°C to promote raw material mixing.

[0021] Optionally, in step (2), the mixing process is high-pressure homogenous mixing, and the pressure is 20-50 MPa.

[0022] Optionally, in step (3), the cooling temperature is 20-40°C.

[0023] A whipped food is produced by using the demoulding oil of the invention.

[0024] Application of the demoulding oil of the present invention or the demoulding oil obtained by the preparation method of the present invention in baked products.

[0025] Optionally, the demoulding oil of the present invention or the demoulding oil obtained by the preparation method of the present invention is used in sponge cakes.

[0026] The beneficial effects achieved by the present invention are:

[0027] (1) Design and prepare a special food release oil that can be used for sponge cake demoulding;

[0028] (2) The oil product of the present invention has a lower delamination rate and has a better demoulding effect on cake products;

[0029] (3) Further optimize the release oil formula to significantly improve oil stability and cake release rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 Schematic diagram of the release oil viscosity test.

[0031] Figure 2 This is a test diagram of the emulsification and stratification ratio of the release oil (left: Example 2; right: Comparative Example 2).

[0032] Figure 3 This is a test result diagram when the cake demoulding rate is 20% (Comparative Example 1).

[0033] Figure 4 The test result diagram for cake demoulding rate 100% (Example 2) DETAILED DESCRIPTION

[0034] As described above, the present invention provides a demoulding oil, wherein, by mass%, the demoulding oil comprises 80-94% of vegetable oil, 3-10% of carnauba wax and 2-10% of beeswax.

[0035] The present invention is described in detail below through specific examples, wherein the technology of the present invention does not involve non-food raw materials, and the raw materials and equipment information used in the examples and comparative examples are shown in Table 1.

[0036] Table 1 Raw materials and equipment used in the specific implementation method

[0037] Raw materials / equipment Purchase source manufacturer Rapeseed Oil Yihai Kerry first grade rapeseed oil Soybean Oil Yihai Kerry first grade soybean oil Palm Oil Yihai Kerry 10℃ Palm Oil Carnauba wax Shanghai Yiba Chemical Raw Materials Co., Ltd. (No. 3 flakes) Phospholipids Zhongchuang beeswax Cangzhou Bee Wings Heating mixing tank Guangzhou Sipuxin High pressure homogenizer (APV-1000) Shanghai Shunyi Experimental Equipment Co., Ltd. Viscometer (DV2TLVTJO model) Brookfield

[0038] Example 1

[0039] (1) According to the mass percentage, 23% rapeseed oil, 24% soybean oil, and 47% palm oil are heated and mixed at 80° C., and then 3% carnauba wax, 2% beeswax, and 1% lecithin are added thereto, and the mixture is uniformly mixed to obtain a mixture;

[0040] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 50 MPa, cooled to 30° C. and then canned to obtain a finished mold release oil.

[0041] Example 2

[0042] (1) According to the mass percentage, 20% rapeseed oil, 25% soybean oil, and 47% palm oil are heated and mixed at 85° C., and then 3% carnauba wax, 3% beeswax, and 2% lecithin are added thereto, and the mixture is uniformly mixed to obtain a mixture;

[0043] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 40 MPa, cooled to 25° C. and then canned to obtain a finished mold release oil.

[0044] Example 3

[0045] (1) 42% rapeseed oil and 47% palm oil were heated and mixed at 90° C., and 5% carnauba wax, 3% beeswax and 3% lecithin were added thereto and mixed uniformly to obtain a mixture;

[0046] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 20 MPa, cooled to 40° C. and then canned to obtain a finished mold release oil.

[0047] Example 4

[0048] (1) According to the mass percentage, 25% rapeseed oil, 20% soybean oil, and 35% palm oil are heated and mixed at 95° C., and then 10% carnauba wax, 5% beeswax, and 5% lecithin are added thereto, and the mixture is uniformly mixed to obtain a mixture;

[0049] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 35 MPa, cooled to 35° C. and then canned to obtain a finished mold release oil.

[0050] Example 5

[0051] (1) 36% soybean oil and 47% palm oil, by mass percentage, were heated and mixed at 90° C., and 5% carnauba wax, 10% beeswax and 2% lecithin were added thereto, and the mixture was uniformly mixed to obtain a mixture;

[0052] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 45 MPa, cooled to 30° C. and then canned to obtain a finished mold release oil.

[0053] Example 6

[0054] (1) 50% rapeseed oil and 42% palm oil, by mass percentage, were heated and mixed at 85° C., and 5% carnauba wax and 3% beeswax were added thereto, and the mixture was uniformly mixed to obtain a mixture;

[0055] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 40 MPa, cooled to 30° C. and then canned to obtain a finished mold release oil.

[0056] Example 7

[0057] (1) 49% rapeseed oil and 37% palm oil, by mass percentage, were heated and mixed at 85° C., and 2% carnauba wax, 2% beeswax and 10% phospholipids were added thereto, and the mixture was uniformly mixed to obtain a mixture;

[0058] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 55 MPa, cooled to 50° C. and then canned to obtain a finished mold release oil.

[0059] Comparative Example 1

[0060] (1) According to the mass percentage, 15% rapeseed oil, 30% soybean oil, and 50% palm oil are heated and mixed at 90° C., and then 5% phospholipids are added thereto and mixed uniformly to obtain a mixture;

[0061] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 10 MPa, cooled to 45° C. and then canned to obtain a finished mold release oil.

[0062] Comparative Example 2

[0063] (1) 47% soybean oil and 47% palm oil were heated and mixed at 70° C., and 3% carnauba wax, 2% beeswax and 1% polyglycerol ricinoleate were added thereto and mixed uniformly to obtain a mixture;

[0064] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 40 MPa, cooled to 10° C. and then canned to obtain a finished mold release oil.

[0065] Comparative Example 3

[0066] (1) 48% soybean oil and 46% palm oil were heated and mixed at 90° C., and 3% carnauba wax, 2% beeswax and 1% polyglycerol ricinoleate were added thereto and mixed uniformly to obtain a mixture;

[0067] (2) The mixture obtained in step (1) is subjected to high-pressure homogenization treatment at 30 MPa, cooled to 20° C. and then canned to obtain a finished mold release oil.

[0068] The examples and comparative examples were respectively subjected to oil viscosity test, emulsification stratification ratio test and cake demoulding rate test to characterize the stability and demoulding effect of the demoulding oil of the present invention. The results are shown in Table 2.

[0069] Viscosity test method: Take a sample of 250g, place it in a 25℃ environment for 48 hours, and then use a viscometer to test the viscosity of the mold release oil. The viscometer is the DV2TLVTJO model from Brookfield. The viscosity reference standard is the viscosity of the Goldwax100 mold release oil from Sonnevld in the Netherlands, and the test viscosity is 500mPa·S.

[0070] Delamination rate test method: The delamination ratio is measured using a ruler to measure the percentage of the oil layer height of the upper layer in the overall height of the release oil.

[0071] Demolding rate test method: Apply 0.12g of demoulding oil to a single cake, squeeze cake batter on it, bake it, demould it, and observe the demoulding situation. The ratio of completely demoulded cakes to the total number of cakes is the demoulding rate.

[0072] Table 2 Application effect evaluation

[0073] Viscosity / mPa·S Delamination rate / % Demolding rate / % Example 1 500 20％ 100％ Example 2 400 5％ 100％ Example 3 300 8％ 98％ Example 4 200 0％ 95％ Example 5 400 0％ 90％ Example 6 600 0％ 92％ Example 7 100 60％ 80％ Comparative Example 1 150 2％ 20％ Comparative Example 2 700 30％ 90％ Comparative Example 3 700 30％ 85％

[0074] The results of various indicators in Table 2 show that the delamination rate of the product of the present invention is 0-20%, and the demoulding rate is 90-100%. Compared with the comparative example 1 without adding wax agent (carnauba wax and / or beeswax), the demoulding effect of the oil product is significantly improved. At the same time, due to the combination of low-viscosity carnauba wax and high-viscosity beeswax, the viscosity of the product is moderate, in the range of 200-600 mPa·S, which is convenient for automatic equipment spraying. The viscosity testing device is as follows Figure 1 As shown; by comparing Examples 1-4 with Comparative Example 2, it can be found that the addition of emulsifier lecithin can not only improve the stability of the demoulding oil and reduce stratification, but also can further produce a synergistic effect to enhance the demoulding performance of the oil; by comparing Examples 1-7, after further optimizing the formula, it is found that when the demoulding oil components contain 3-10wt% carnauba wax, 3-5wt% beeswax and 1-5wt% lecithin, its comprehensive performance is the best; in addition, by comparing Examples 1-6 with Comparative Examples 2 and 3, it can be found that under the synergistic effect of the specific components and dosages of the wax agent and the emulsifier of the present invention, the stability and demoulding properties of the demoulding oil products are better than those of the oil containing polyglycerol castor oil ester, which significantly improves the performance of the traditional demoulding oil.

Claims

1. A mold release oil, wherein: In terms of mass percentage, the demoulding oil comprises 80-92% of vegetable oil, 3-10% of carnauba wax, 3-5% of beeswax and 2-5% of phospholipids; the vegetable oil comprises two or more of rapeseed oil, soybean oil, palm oil and sunflower oil.

2. The mold release oil according to claim 1, wherein Calculated by mass percentage, the rapeseed oil and / or soybean oil content is 36-50%, and the palm oil content is 35-47%.

3. The mold release oil according to claim 2, wherein Calculated by mass percentage, the rapeseed oil and / or soybean oil content is 36-45%, and the palm oil content is 42-47%.

4. The release oil according to any one of claims 1 to 3, wherein The mold release oil does not contain polyglycerol ricinoleate.

5. A method for preparing the release oil according to any one of claims 1 to 4, comprising the following steps: (1) Prepare vegetable oil; (2) Mixing carnauba wax, beeswax, vegetable oil and lecithin; (3) After cooling, a release oil product is obtained.

6. The preparation method according to claim 5, wherein In step (1), the vegetable oil is heated to 70-95°C to promote raw material mixing.

7. The preparation method according to claim 5, wherein In step (2), the mixing process is high-pressure homogenous mixing, and the pressure is 20-50 MPa.

8. The preparation method according to claim 5, wherein In step (3), the cooling temperature is 20-40°C.

9. A whipped food, which is made by using the release oil according to any one of claims 1 to 4.

10. Use of the release oil according to any one of claims 1 to 4 or the release oil prepared by the method according to any one of claims 5 to 8 in baked products.

11. The use according to claim 10, which is used in sponge cakes.

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