A fat composition for quick-frozen food and a method for preparing the same and use thereof

Abstract

The present application relates to the field of food additives, in particular to an oil and fat composition for quick-frozen food and a preparation method and application thereof. The oil and fat composition for quick-frozen food comprises the following components by weight percentage: 50-90% of vegetable oil, 1-40% of emulsifier and 0.01-5% of enzyme preparation. The present application adopts the compounding of emulsifier, vegetable oil and enzyme preparation to obtain an oil and fat composition for quick-frozen food, which can effectively improve the increase of ice crystal volume inside the dough and the migration of water when the dough is frozen, and then improve the product skin cracking phenomenon and frozen re-steaming shrinkage, and at the same time can effectively improve the whiteness and taste of the flour product.

Description

Technical Field

[0001] This invention relates to the field of food additives, and more specifically to an oil composition for quick-frozen foods, its preparation method, and its application. Background Technology

[0002] With the increasing sophistication and widespread adoption of freezing and refrigeration technologies in my country, and the accelerating pace of modern life, frozen fermented dough products are gaining popularity among consumers due to their convenience, safety, speed, and cost-effectiveness. Fermented dough products, as the most common and widely produced category of frozen foods, come in a wide variety, including frozen steamed buns, dumplings, soup dumplings, shumai, and wontons. However, in actual production, defects such as weak resistance to freezing and cracking, and poor cooking quality lead to major quality problems such as cracking, poor elasticity after cooking, leakage of broth, browning, and shrinkage after re-steaming. These problems severely restrict the development of frozen fermented dough products. Furthermore, these dough products only have a good flavor and texture when eaten hot; they harden after cooling and require re-steaming before consumption, but the taste and flavor deteriorate. Summary of the Invention

[0003] The technical problem to be solved by the present invention is to provide an oil composition for quick-frozen foods that reduces the shrinkage rate of frozen and re-steamed flour products and the cracking of the surface of quick-frozen flour products, while improving the taste and whiteness of the flour products after freezing and re-steaming.

[0004] To address the shortcomings of existing technologies, one objective of this invention is to provide an oil composition for quick-frozen foods; a second objective is to provide a method for preparing the above-mentioned composition; a third objective is to provide the application of the above-mentioned composition or the composition prepared by the above-mentioned method in food processing; and a fourth objective is to provide a quick-frozen food containing the above-mentioned composition or the composition prepared by the above-mentioned method.

[0005] The technical solution of the present invention:

[0006] The present invention provides an oil composition for quick-frozen foods, comprising the following components by weight percentage: 50-90% vegetable oil, 1-40% emulsifier and 0.01-5% enzyme preparation.

[0007] Preferably, the above composition comprises the following components in weight percentage: 70-90% vegetable oil, 5-25% emulsifier, and 0.1-5% enzyme preparation.

[0008] Preferably, the vegetable oil is one or more of soybean oil, palm oil, and coconut oil.

[0009] Preferably, the emulsifier is one or more of mono- and diglyceride fatty acid esters, diacetyl tartaric acid mono- and diglyceride fatty acid esters, sucrose fatty acid esters, phospholipids, polyglycerol fatty acid esters, and sodium stearoyl lactylate, and more preferably mono- and diglyceride fatty acid esters and / or diacetyl tartaric acid mono- and diglyceride fatty acid esters.

[0010] Preferably, the α-enzyme preparation is one or more of amylase, xylanase and lipase, preferably α-amylase, xylanase and lipase; preferably, the α-amylase is 0.002-2%, the xylanase is 0.003-2%, and the lipase is 0.005-1%.

[0011] Preferably, in the above composition, based on the total weight of the composition (100%), the vegetable oil comprises 30% soybean oil, 40-50% palm oil, and 10-20% coconut oil; the emulsifier comprises 0-6% mono- and diglycerides of fatty acids and 1-2.9% diacetyl tartaric acid mono- and diglycerides of fatty acids; and the enzyme preparation comprises 0.05-1.5% amylase, 0.04-1.5% xylanase, and 0.01-1% lipase.

[0012] Preferably, in the above composition, based on the total weight of the composition (100%), the vegetable oil comprises 20-35% soybean oil and 30-53% palm oil, the emulsifier comprises 11-40% mono- and diglycerides of fatty acids, and the enzyme preparation comprises 0.2-2% amylase, 0.2-2% xylanase, and 0.1-1% lipase.

[0013] Preferably, in the above composition, based on the total weight of the composition (100%), the vegetable oil comprises 0-44.99% soybean oil, 0-12% palm oil, and 30-70% coconut oil; the emulsifier comprises 10-15% mono- and diglycerides of fatty acids and 0-15% diacetyl tartaric acid mono- and diglycerides of fatty acids; and the enzyme preparation comprises 0.002-0.25% amylase, 0.003-0.25% xylanase, and 0.005-0.5% lipase.

[0014] Preferably, the composition further includes an antioxidant. Preferably, the amount of the antioxidant is 0.1-5% based on 100% of the total weight of the composition, more preferably 1-3%. More preferably, the antioxidant is vitamin E and / or vitamin C.

[0015] The present invention also provides a method for preparing the above composition, which is to mix an emulsifier and vegetable oil by hot melting and cooling, and then mix them with an enzyme preparation.

[0016] The present invention also provides the application of the above-described composition or the composition prepared by the above-described method in food processing.

[0017] The present invention also provides a quick-frozen food containing the above-described composition or the composition prepared by the above-described preparation method.

[0018] The beneficial effects of this invention are:

[0019] This invention uses emulsifiers, vegetable oils, and enzyme preparations to obtain an oil composition for quick-frozen foods. It can effectively improve the increase in the volume of ice crystals inside the dough and the migration of moisture during dough freezing, thereby improving the cracking of the product surface and the shrinkage after freezing and re-steaming. At the same time, it can effectively improve the whiteness and taste of the dough products. Detailed Implementation

[0020] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. The present invention will now be described in detail with reference to the embodiments.

[0021] The present invention provides an oil composition for quick-frozen foods, comprising the following components by weight percentage: 50-90% vegetable oil, 1-40% emulsifier and 0.01-5% enzyme preparation.

[0022] Emulsifiers stabilize the physical state of food, improve its texture, simplify and control processing, enhance flavor and mouthfeel, improve quality, and extend shelf life. During dough preparation, vegetable oils penetrate flour effectively, interacting with gluten proteins. Oil droplets distributed around the gluten network prevent gluten fibers from sticking together. These droplets form a protective film around the molecules, preventing water from moving from cells to the outside during freezing, thus reducing the chance of ice crystal formation. Simultaneously, they improve the gluten's gas retention capacity, delaying the aging of frozen dough. This results in a shortening or softening effect on the final product's texture and quality. Enzymes strengthen gluten, improve dough's water retention and workability, enhance extensibility, reduce stickiness, keep dough dry, improve the texture of flour products, and increase product volume.

[0023] In a preferred embodiment of the present invention, the above composition comprises the following components by weight percentage: 70-90% vegetable oil, 5-25% emulsifier, and 0.1-5% enzyme preparation.

[0024] In another preferred embodiment of the present invention, the vegetable oil is one or more of soybean oil, palm oil and coconut oil.

[0025] In another preferred embodiment of the present invention, the emulsifier is one or more of mono- and diglyceride fatty acid esters, diacetyl tartaric acid mono- and diglyceride fatty acid esters, sucrose fatty acid esters, phospholipids, polyglycerol fatty acid esters, and sodium stearoyl lactylate; preferably mono- and diglyceride fatty acid esters and / or diacetyl tartaric acid mono- and diglyceride fatty acid esters.

[0026] In another preferred embodiment of the present invention, the enzyme preparation is one or more of α-amylase, xylanase and lipase, preferably α-amylase, xylanase and lipase; preferably, the α-amylase is 0.002-2%, the xylanase is 0.003-2%, and the lipase is 0.005-1%.

[0027] In another preferred embodiment of the present invention, in the above composition, based on the total weight of the composition (100%), the vegetable oil comprises 30% soybean oil, 40-50% palm oil, and 10-20% coconut oil; the emulsifier comprises 0-6% mono- and diglycerides of fatty acids and 1-2.9% diacetyl tartaric acid mono- and diglycerides of fatty acids; and the enzyme preparation comprises 0.05-1.5% amylase, 0.04-1.5% xylanase, and 0.01-1% lipase.

[0028] In another preferred embodiment of the present invention, in the above composition, based on the total weight of the composition as 100%, the vegetable oil includes 20-35% soybean oil and 30-53% palm oil, the emulsifier includes 11-40% mono- and diglycerides of fatty acids, and the enzyme preparation includes 0.2-2% amylase, 0.2-2% xylanase and 0.1-1% lipase.

[0029] In another preferred embodiment of the present invention, the vegetable oil comprising, by weight of 100%, soybean oil 0-44.99%, palm oil 0-12%, and coconut oil 30-70%; the emulsifier comprising mono- and diglyceride fatty acid esters 10-15% and diacetyl tartaric acid mono- and diglyceride fatty acid esters 0-15%; and the enzyme preparation comprising amylase 0.002-0.25%, xylanase 0.003-0.25%, and lipase 0.005-0.5%.

[0030] In another preferred embodiment of the present invention, the composition further includes an antioxidant. Preferably, the amount of the antioxidant is 0.1-5% based on 100% of the total weight of the composition, more preferably 1-3%, and even more preferably, the antioxidant is vitamin E and / or vitamin C.

[0031] The present invention also provides a method for preparing the above composition, which is to mix an emulsifier and vegetable oil by hot melting and cooling, and then mix them with an enzyme preparation.

[0032] Specifically, vegetable oil and emulsifier are added to a reaction vessel, heated to dissolve, then cooled to 38-41°C, enzyme preparation and antioxidant are added, stirred evenly, and then filled.

[0033] The present invention also provides the application of the above-described composition or the composition prepared by the above-described method in food processing.

[0034] The present invention also provides a quick-frozen food containing the above-described composition or the composition prepared by the above-described preparation method.

[0035] The beneficial effects of the present invention will be further illustrated below through specific embodiments.

[0036] The sources of raw materials and equipment used in the embodiments and comparative examples of this invention are shown in Table 1.

[0037] Table 1. Sources of raw materials and equipment used in the embodiments and comparative examples of this invention.

[0038]

[0039] Example 1

[0040] Weigh 6g of mono- and diglycerides of fatty acids, 2.9g of diacetyl tartaric acid monoglyceride, 40g of palm oil, 30g of soybean oil, and 20g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 40°C and add 0.05g of amylase, 0.04g of xylanase, 0.01g of lipase, 0.1g of vitamin C, and 0.9g of vitamin E to the reaction vessel. Stir and mix thoroughly to obtain the oil composition of Example 1.

[0041] Example 2

[0042] Weigh 40g of mono- and diglycerides of fatty acids, 30g of palm oil and 20g of soybean oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 40°C and add 2g of amylase, 2g of xylanase, 1g of lipase and 5g of vitamin C to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 2.

[0043] Example 3

[0044] Weigh 11g of mono- and diglycerides of fatty acids, 53g of palm oil and 35g of soybean oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 40°C and add 0.2g of amylase, 0.2g of xylanase, 0.1g of lipase and 0.5g of vitamin C to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 3.

[0045] Example 4

[0046] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C and add 0.25g of amylase, 0.25g of xylanase, 0.5g of lipase and 2g of vitamin E to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 4.

[0047] Example 5

[0048] Weigh 1g of diacetyl tartaric acid monoglyceride, 50g of palm oil, 30g of soybean oil and 10g of coconut oil and add them to a reaction vessel. Heat to 85°C and stir until dissolved into a clear liquid. Then cool to 40°C and add 1.5g of amylase, 1.5g of xylanase, 1g of lipase and 5g of vitamin C to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 5.

[0049] Example 6

[0050] Weigh 10g of mono- and diglycerides of fatty acids, 15g of diacetyl tartaric acid monoglyceride, 44.99g of soybean oil and 30g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 40°C and add 0.002g of amylase, 0.003g of xylanase, 0.005g of lipase and 0.1g of vitamin C to the reaction vessel. Stir and mix thoroughly to obtain the oil composition of Example 6.

[0051] Example 7

[0052] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C, add 1g of amylase and 2g of vitamin E to the reaction vessel, and stir until the mixture is homogeneous to obtain the oil composition of Example 7.

[0053] Example 8

[0054] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C and add 0.5g of amylase, 0.5g of xylanase and 2g of vitamin E to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 8.

[0055] Example 9

[0056] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C and add 0.5g of amylase, 0.5g of lipase and 2g of vitamin E to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 9.

[0057] Example 10

[0058] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C and add 0.5g of lipase, 0.5g of xylanase and 2g of vitamin E to the reaction vessel. Stir and mix evenly to obtain the oil composition of Example 10.

[0059] Example 11

[0060] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C, add 1g of xylanase and 2g of vitamin E to the reaction vessel, and stir until the mixture is homogeneous to obtain the oil composition of Example 11.

[0061] Example 12

[0062] Weigh 15g of mono- and diglycerides of fatty acids, 12g of palm oil and 70g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 38°C, add 1g of lipase and 2g of vitamin E to the reaction vessel, and stir until the mixture is homogeneous to obtain the oil composition of Example 12.

[0063] Comparative Example 1

[0064] Weigh 10g of mono- and diglycerides of fatty acids, 15g of diacetyl tartaric acid monoglyceride, 45g of soybean oil and 30g of coconut oil and add them to a reaction vessel. Heat the mixture to 85°C and stir until it dissolves into a clear liquid. Then cool the mixture to 40°C, add 0.1g of vitamin C to the reaction vessel, and stir until it is mixed evenly to obtain the oil composition of Comparative Example 1.

[0065] Comparative Example 2

[0066] Weigh 1g of diacetyl tartaric acid monoglyceride, 50g of palm oil, 28g of soybean oil and 10g of coconut oil and add them to a reaction vessel. Heat to 85°C and stir until dissolved into a clear liquid. Then cool to 40°C and add 2g of amylase, 2g of xylanase, 2g of lipase and 5g of vitamin C to the reaction vessel. Stir and mix evenly to obtain the oil composition of Comparative Example 2.

[0067] Comparative Example 3

[0068] Weigh 2.9g of diacetyl tartaric acid monoglyceride, 40g of palm oil, 36g of soybean oil and 20g of coconut oil and add them to a reaction vessel. Heat to 85℃ and stir until dissolved into a clear liquid. Then cool to 40℃ and add 0.05g of amylase, 0.04g of xylanase, 0.01g of lipase, 0.1g of vitamin C and 0.9g of vitamin E to the reaction vessel. Stir and mix evenly to obtain the oil composition of Comparative Example 3.

[0069] Application Experiment Example 1

[0070] Steamed buns were made using the oil compositions obtained in Examples 1-12 and Comparative Examples 1-3, respectively, according to the following method:

[0071] Weigh out 1000g all-purpose flour, 420g water, 150g powdered sugar, 10g baking powder, 10g high-sugar yeast, and 5g oil mixture. Pour all ingredients except the yeast into a mixing bowl and mix well. Then, pour the yeast into the weighed water and mix well before adding it back into the mixing bowl and mixing with the flour until a dough forms. Let the dough rest for 5 minutes, then roll it out about 15 times using a pasta machine. Roll the rolled dough into a long strip, cut it into pieces, and proof it in a proofing box at 35℃ for about 60 minutes. Steam for 15 minutes until cooked through.

[0072] Steamed buns without added oil were prepared using the above method without adding the oil composition.

[0073] The hardness, whiteness, re-steaming shrinkage rate, appearance, elasticity, and taste of the steamed buns prepared above were tested using the following methods. The results are shown in Table 2.

[0074] 1. Hardness test method: After freezing freshly steamed buns for one week, take them out, let them return to room temperature, resteam them, and after cooling to room temperature, cut a 5cm thick piece of the bun and place it under the probe of a texture analyzer to start the test.

[0075] 2. Whiteness test method: After freezing freshly steamed buns for one week, take them out, let them return to room temperature, resteam them, and after cooling to room temperature, use a whiteness meter to randomly select three parts of the buns for testing and take the average value.

[0076] 3. Re-steaming shrinkage rate test method: After freezing freshly steamed buns for one week, take them out and let them return to room temperature. Then, put them in a steamer at 100℃ and steam for 10 minutes. After steaming for 1 minute, take them out and compare the volume of the buns before and after re-steaming. Calculate the re-steaming shrinkage rate according to the following formula: Re-steaming shrinkage rate = number of shrinkages / total number.

[0077] 4. Test methods for appearance, color, elasticity, and texture: Freshly steamed buns were frozen for one week, then removed and allowed to return to room temperature. They were then steamed at 100℃ for 10 minutes, then left to sit for 1 minute before being removed and cooled to room temperature. Sensory evaluation was used to assess the appearance, color, elasticity, and texture of the buns. Twenty professional sensory evaluators were randomly invited. Individual evaluation rooms were set up according to GB / T13868-2009. The evaluators conducted sensory evaluations on the numbered samples and provided qualitative descriptions of the appearance, color, elasticity, and texture of the samples through descriptive sensory analysis.

[0078] Table 2 Test Results

[0079]

[0080]

[0081] As shown in Table 2, the steamed buns prepared using Examples 1-12 of the present invention, after being frozen and re-steamed, all had a re-steaming shrinkage rate of 0.1%, a whiteness of over 85, and a hardness of under 684. According to sensory evaluation, in terms of appearance and color, they were large in size, bright and glossy, and had moderate elasticity when pressed by fingers. They also had a good soft texture. The steamed buns prepared using the non-oil composition, after being frozen and re-steamed, had a re-steaming shrinkage rate as high as 25%, a whiteness of only 78, a smaller size, a slightly darker color, moderate gloss, weak elasticity when pressed by fingers, and moderate softness.

[0082] Compared with Example 6, the oil composition of Comparative Example 1 did not contain any enzyme preparation. After freezing and re-steaming, the steamed buns made from it had significantly increased hardness, decreased whiteness, increased re-steaming shrinkage, slightly larger volume, slightly brighter color, and only moderate springback and softness when pressed with a finger.

[0083] Compared with Example 5, the enzyme preparation added to the oil composition of Comparative Example 2 was 6%. With the increase in enzyme preparation, the hardness of the steamed buns after freezing and re-steaming was significantly increased, the whiteness was reduced, the re-steaming shrinkage rate was increased, the volume was slightly larger, the color was slightly brighter, the rebound when pressed by finger was average, and the softness was average.

[0084] Compared with Example 1, the vegetable oil content in the oil composition of Comparative Example 3 was 96%. The steamed buns prepared by this method, after being frozen and re-steamed, showed a significant increase in hardness, a decrease in whiteness, an increase in re-steaming shrinkage, a moderate volume, a slightly glossy color, moderate springiness when pressed with a finger, and moderate softness.

[0085] Compared with Example 4, Example 7 used only amylase, Example 8 used only amylase and xylanase, Example 9 used only amylase and lipase, Example 10 used only release enzyme and xylanase, Example 11 used only xylanase, and Example 12 used only lipase. The hardness values ​​of the steamed buns obtained after freezing and re-steaming were all higher than those of Example 4.

[0086] Application Experiment Example 2

[0087] The oil compositions obtained in Examples 1-12 and Comparative Examples 1-3 were used to prepare quick-frozen shumai according to the following method:

[0088] Weigh out 300g of all-purpose flour, 70g of hot water, 80g of cold water, 2g of salt, and 3g of the oil mixture. Divide the flour into two equal portions and stir each portion with hot water and cold water to form a dough. Then mix the two dough portions together and stir to form a dough. Let the dough rest for 30 minutes, then cut it into equal portions. Roll out the dough into a lotus leaf shape and wrap the filling inside the shumai wrapper. Finally, steam in a steamer for 12-13 minutes until cooked.

[0089] The above method is used to prepare shumai without adding oil.

[0090] The surface cracking rate, texture, extensibility, and softness of the prepared shumai were tested using the following methods. The results are shown in Table 3.

[0091] 1. Test method for surface cracking rate: After freezing freshly steamed shumai for one week, remove them and allow them to return to room temperature. Then, steam them in a steamer at 100℃ for 12-13 minutes. After cooling to room temperature, observe the surface cracking of the shumai. Cracking rate = number of cracks / total number of shumai.

[0092] 2. Testing of taste, dough extensibility and softness: Freshly steamed shumai were frozen for one week, then removed and steamed at 100℃ for 12-13 minutes after being brought to room temperature. After cooling to room temperature, the taste, dough extensibility and softness of the shumai were evaluated using sensory evaluation. Twenty professional sensory evaluators were randomly invited. A single-person evaluation room was set up according to GB / T13868-2009. The evaluators conducted sensory evaluations on the numbered samples and qualitatively described the taste, dough extensibility and softness of the samples through descriptive sensory analysis.

[0093] Table 3 Test Results

[0094]

[0095]

[0096] As shown in Table 3, the shumai prepared with the oil and fat compositions in Examples 1-12 of this invention, after being frozen and re-steamed, had a cracking rate of 10-15%. Sensory evaluation showed that the wrappers were soft, not sticky, had good extensibility, did not shrink, and were smooth and soft. The shumai prepared without the oil and fat compositions, after being frozen and re-steamed, had a cracking rate of 75%. Sensory evaluation showed that the wrappers were firm, sticky, had poor extensibility, shrank easily, and were relatively dry and not soft.

[0097] Compared with Example 6, the oil composition of Comparative Example 1 did not contain enzyme preparations. After freezing and re-steaming, the cracking rate of the shumai was 50%. According to sensory evaluation, the dough was firm, sticky, had poor extensibility, was easy to shrink, and was dry and not soft.

[0098] Compared with Example 5, the enzyme preparation added to the oil composition of Comparative Example 2 was 6%. With the increase in enzyme preparation, the cracking rate of the shumai after freezing and re-steaming was 50%. According to sensory evaluation, the dough was firm and sticky, with poor extensibility and easy shrinkage, and the dough was dry and not soft.

[0099] Compared with Example 1, the vegetable oil content in the oil composition of Comparative Example 3 was 96%. After freezing and re-steaming, the cracking rate of the shumai was 50%. According to sensory evaluation, the dough was firm and sticky, with poor extensibility and easy shrinkage. The dough was also dry and not soft.

[0100] Compared with Example 4, Example 7 used only amylase, Example 8 used only amylase and xylanase, Example 9 used only amylase and lipase, Example 10 used only release enzyme and xylanase, Example 11 used only xylanase, and Example 12 used only lipase. The cracking rate of the shumai after freezing and re-steaming was 15%, which was higher than the 10% of Example 4.

[0101] In summary, the present invention provides an oil composition for quick-frozen foods by combining emulsifiers, vegetable oils, and enzyme preparations. This composition can effectively improve the increase in the volume of ice crystals inside the dough and the migration of moisture during dough freezing, thereby improving the cracking of the product surface and the shrinkage during freezing and re-steaming. It can also effectively improve the whiteness and taste of dough products.

[0102] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention shall be included within the protection scope of the present invention.

Claims

1. A fat composition for use in quick-frozen food, characterized by comprising, The composition comprises the following components by weight percentage: vegetable oil 82-88%, emulsifier 11-15%, enzyme preparation 0.5-1%, and antioxidant 0.1-5%; The emulsifier comprises mono, double glycerol fatty acid ester 11-15%; the enzyme preparation comprises amylase 0.2-0.25%, xylanase 0.2-0.25%, and lipase 0.1-0.5%; the vegetable oil comprises soybean oil 20-35% and palm oil 30-53%, or the vegetable oil comprises soybean oil 0-44.99%, palm oil 0-12%, and coconut oil 30-70%; wherein, the amylase is 3500-4500 FAU-F / g, the xylanase is 2000-3000 FXU-W / g, and the lipase is 6.8-7.5 KLU / g, The oil and fat composition is used for improving the whiteness and hardness of steamed and frozen steamed buns.

2. The oil composition according to claim 1, characterized by, The antioxidant is used in an amount of 1-3% based on the total weight of the composition.

3. The oil composition according to claim 1, characterized by, The antioxidant is vitamin E and / or vitamin C.

4. Process for the preparation of a composition according to any one of claims 1 to 3, characterized in that, The emulsifier and vegetable oil are mixed with the enzyme preparation and antioxidant after hot melting and cooling.

5. The composition of any one of claims 1-3 or prepared by the method of claim 4 is used in quick-frozen steamed buns.

6. A quick-frozen steamed bun, characterized in that, The quick-frozen steamed buns contain the composition of any one of claims 1-3 or prepared by the method of claim 4.

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