Baking fat for ice-skin mooncake crust, preparation method thereof, ice-skin mooncake crust, production method thereof, and ice-skin mooncake

Abstract

The present invention relates to the field of food technology, and particularly to a baking oil for the crust of snow skin mooncakes, a preparation method thereof, a crust of snow skin mooncakes, a production method thereof, and a snow skin mooncake. The baking oil is composed of, by mass percentage, 10% to 20% of recombinant oil, 79.5% to 89.5% of high-linoleic acid type liquid vegetable oil, and 0.5% to 1.5% of compound emulsifier; the recombinant oil is obtained by fatty acid recombination in the triglycerides of one or two base oils, and the palmitic acid content in the recombinant oil is 55% to 65%, and the oleic acid content is 25% to 30%; the palmitic acid content in the baking oil is 15% to 25%, the oleic acid content is 20% to 35%, the linoleic acid content is 40% to 55%, the melting point is 42°C to 45°C, the solid fat content of the baking oil at 10°C is 10 to 15, and the difference in solid fat content between 10°C and 35°C is less than 7. The baking oil is suitable for industrial production of the crust of snow skin mooncakes.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and particularly to a baking oil for the crust of snow skin mooncakes, a preparation method thereof, a crust of snow skin mooncakes, a production method thereof, and snow skin mooncakes. Background Art

[0002] Snow skin mooncakes are mainly mooncakes obtained through a series of operations such as preparing a batter with glutinous rice flour, sugar, edible oil, etc. as auxiliary materials, steaming, cooling to make the crust, wrapping the filling, and pressing into a mold. Different from traditional mooncakes with a syrup crust and a golden-yellow color, snow skin mooncakes have a white and translucent appearance and need to be stored refrigerated. Because of their crystal-clear appearance and refreshing taste, they are becoming more and more popular among consumers. Therefore, snow skin mooncake manufacturers are paying more and more attention to the quality of industrial production of snow skin mooncakes to better meet the needs of consumers.

[0003] However, among the auxiliary materials used in existing snow skin mooncakes, peanut oil, etc. is generally used as the edible oil, which only plays the role of increasing the flavor of the oil and the gloss of the product. Glutinous rice, as the most important auxiliary material for making snow skin mooncakes, has problems such as poor ductility, water absorption, and water retention. Under the conditions that the finished snow skin mooncakes need to be stored (or frozen) refrigerated or transported, the following problems often occur in the industrial production of snow skin mooncakes at present: First, the crust of the snow skin mooncakes is prone to shrinkage after steaming, resulting in an increased difficulty in the operation of wrapping the filling. Second, the crust of the snow skin mooncakes is prone to cracking and deformation after refrigerated storage, resulting in deterioration of the quality of the mooncakes before and after refrigeration. Thus, it can be seen that how to improve the operability and quality of the crust of snow skin mooncakes has an important impact on improving the quality of industrially produced snow skin mooncakes.

[0004] To solve the above problems of the crust of snow skin mooncakes, the prior art mainly improves the anti-freezing and cracking ability of glutinous rice-based dough by adding food additives such as sodium carboxymethylcellulose, xanthan gum, and molecular distilled monoglyceride. However, the solution to this problem only relies on the limited role played by certain types and amounts of food additives. Summary of the Invention

[0005] The purpose of the present invention is to provide a baking oil for the crust of snow skin mooncakes, a preparation method thereof, a crust of snow skin mooncakes, a production method thereof, and snow skin mooncakes, aiming to solve the problems that the operation difficulty of wrapping the filling of the crust of snow skin mooncakes is large and it is easy to crack and deform during the industrial production of snow skin mooncakes, resulting in deterioration of snow skin mooncakes.

[0006] In a first aspect, the present application provides a baking fat for making the crust of snow skin mooncakes. By weight percentage, the baking fat is composed of 10wt% - 20wt% of recombinant fat, 79.5wt% - 89.5wt% of high-linoleic acid type liquid vegetable oil, and 0.5wt% - 1.5wt% of compound emulsifier. The linoleic acid content in the high-linoleic acid type liquid vegetable oil is greater than or equal to 50wt%.

[0007] Among them, the fatty acid molecular recombinant fat is obtained by recombining the fatty acids in the triglycerides of one or two base oils. The palmitic acid content in the recombinant fat is 55wt% - 65wt%, the oleic acid content is 25wt% - 30wt%, and the melting point of the recombinant fat is 50°C - 58°C.

[0008] The palmitic acid content of the baking fat is 15wt% - 25wt%, the oleic acid content is 20wt% - 35wt%, the linoleic acid content is 40wt% - 55wt%, the melting point of the baking fat is 42°C - 45°C, the solid fat content of the baking fat at 10°C is 10 - 15, and the difference in the solid fat content under the conditions of 10°C and 35°C is less than 7.

[0009] Optionally, the recombinant fat is obtained by interchanging and recombining the fatty acids in the triglycerides of 80% - 90% by mass of the first base oil and 10% - 20% by mass of the second base oil; among them, the iodine value of the first base oil is 10 - 25, the fatty acid composition in the first base oil includes 55% - 80% by mass of palmitic acid and 10% - 30% by mass of oleic acid, the iodine value of the second base oil is 55 - 60, and the fatty acid composition in the second base oil includes 35% - 45% by mass of palmitic acid and 40% - 45% by mass percentage of oleic acid.

[0010] Furthermore, the mass proportion of PSP type triglycerides in the recombinant fat rich in palmitic acid and oleic acid is 8% - 30%.

[0011] Furthermore, the preparation method of the recombinant fat includes the following steps:

[0012] Vacuum one or two of the base oils to 1mbar - 3mbar, heat and stir evenly at 110°C - 120°C, control the heating temperature to 100°C - 110°C, add sodium methoxide for fatty acid molecular recombination reaction, and stir at a rate of 50rpm - 70rpm.

[0013] When the melting point of the fat after the fatty acid molecular recombination reaction is monitored to be 50°C - 58°C, stop the reaction.

[0014] The oil and fat after the fatty acid molecular recombination reaction is subjected to degumming, decolorization, and deodorization treatments to obtain the recombinant oil and fat.

[0015] Optionally, the high-linoleic acid type liquid vegetable oil is soybean oil or corn oil.

[0016] Furthermore, the baking oil and fat is a semi-solid oil and fat with fluidity.

[0017] Optionally, the compound emulsifier is composed of mono- and diglycerol fatty acid esters and sorbitan tristearate with a weight ratio of 1:2; or,

[0018] the compound emulsifier is composed of mono- and diglycerol fatty acid esters, sorbitan tristearate, and polyglycerol fatty acid esters with a weight ratio of 1:4:1.

[0019] In a second aspect, the present application provides a method for preparing the baking oil and fat described in the first aspect, including the following steps:

[0020] According to the mass percentage, the recombinant oil and fat and the high-linoleic acid type liquid vegetable oil are heated and processed, slowly stirred while heating, and the compound emulsifier is added and stirred continuously to obtain a uniformly mixed emulsion;

[0021] The emulsion is subjected to circulating pasteurization;

[0022] The sterilized emulsion is circulated through a quenching unit and a kneading unit in sequence, so that the temperature of the emulsion drops to less than or equal to 5°C after passing through the quenching unit and then rises to 18°C - 22°C after passing through the kneading unit;

[0023] After the quenching and kneading are completed, the oil and fat is output, and the temperature of the output oil and fat is controlled so that the output oil and fat is a semi-solid oil and fat with fluidity;

[0024] After the semi-solid oil and fat with fluidity is filled and packaged, it is aged and stored to obtain the baking oil and fat.

[0025] Further, the quenching unit includes a first quenching unit, a second quenching unit, a third quenching unit, and a fourth quenching unit, and the kneading unit includes a first kneading unit, a second kneading unit, and a third kneading unit. The quenching and kneading of the sterilized emulsion is to circulate the emulsion successively through the first quenching unit with a freezing temperature of -1°C to 2°C, the second quenching unit with a freezing temperature of -10°C to -14°C, the third quenching unit with a freezing temperature of -18°C to -20°C, and the fourth quenching unit with a freezing temperature of -18°C to -20°C, while cooling and stirring. When the process parameters such as the freezing temperature, rotation speed, and insulating water of the four quenching units reach a balanced and stable state, then it passes through the first kneading unit, the second kneading unit, and the third kneading unit in sequence. Among them, the rotation speed of the first kneading unit is 400 rpm to 490 rpm, and the insulating water is set at 50°C to 55°C; the rotation speed of the second kneading unit is 200 rpm to 300 rpm, and the insulating water is set at 25°C to 30°C; the rotation speed of the third kneading unit is 400 rpm to 960 rpm, and the insulating water is set at 30°C to 35°C.

[0026] Further, when the oil and fat is output after the quenching and kneading is completed, the initial temperature of the output oil and fat is 20°C to 25°C, and the temperature change of the output oil and fat within 5 minutes is 0°C to 0.5°C.

[0027] Further, in the preparation method of the baked oil and fat, the heating temperature of the recombinant oil and fat and the high-linoleic acid type liquid vegetable oil is 60°C to 65°C, the stirring time is 30 minutes to 40 minutes, and then the compound emulsifier is added and stirring continues for 40 minutes to 50 minutes; and / or,

[0028] The temperature of pasteurization is 65°C to 70°C, and the time is 10 seconds to 20 seconds; and / or,

[0029] The aging temperature is 17°C to 19°C.

[0030] In a third aspect, the present application provides an ice skin mooncake crust, and the composition of the ice skin mooncake crust includes the baked oil and fat as described in the first aspect.

[0031] In a fourth aspect, the present application provides a method for making an ice skin mooncake crust, including the following steps:

[0032] By weight, weigh 60 parts of glutinous rice flour, 30 parts of wheat starch, 50 parts of rice flour, 40 parts of milk powder, and 60 parts of sugar;

[0033] Mix the above raw materials, and add 250 parts of milk and 40 parts of the baked oil and fat as described in the first aspect in portions, while adding and stirring at a stirring rate of 60 rpm to 80 rpm until it is uniformly mixed into a paste-like slurry, and then let it stand;

[0034] Under the condition of 45°C to 55°C, steam the slurry three times respectively: first steam for 8 min to 12 min, then stir the steamed slurry to make the middle part and the epidermis of the slurry mix evenly, then steam for 25 min to 35 min, and finally steam for 3 min to 6 min after reducing the temperature to make the slurry form a dough;

[0035] After cooling the dough, roll it to obtain the crust of the snow skin mooncake.

[0036] In a fifth aspect, the present application provides a snow skin mooncake, which includes a snow skin mooncake crust and a filling wrapped in the snow skin mooncake crust, and the composition of the snow skin mooncake crust includes the baking fat as described in the first aspect.

[0037] Compared with the prior art, the present application has the following beneficial effects:

[0038] Through a large number of formula research and tests, the present application uses the compounding of a recombinant oil rich in palmitic acid and oleic acid with specific properties and a high-linoleic acid liquid vegetable oil, and the interaction between the above compounded raw material oil and the compounded emulsifier to obtain a special baking fat specifically suitable for industrial production of the crust of snow skin mooncakes. For the production line of industrial production of snow skin mooncakes, during the process of mixing this baking fat with auxiliary materials such as glutinous rice flour to make glutinous rice dough and then making the crust of snow skin mooncakes, it can play the following roles simultaneously: First, it can improve the ductility of the glutinous rice dough, making the crust made of glutinous rice dough have a moderate hardness and softness after steaming, not easy to shrink or be too sticky, and can reduce the operation difficulty of wrapping the filling; Second, it can ensure that the shape of the snow skin mooncake is stable and the water retention is good under refrigerated storage conditions, making the crust of the snow skin mooncake not easy to crack after refrigerated storage, slowing down the deterioration of the snow skin mooncake, and improving the quality stability of the snow skin mooncake.

[0039] First, the recombinant oil rich in palmitic acid and oleic acid of the present application has specific properties, so that after the recombinant oil is compounded with a high-linoleic acid type liquid vegetable oil, the gluten property, water retention property, etc. of the glutinous rice dough can be significantly improved. Specifically, in the present application, a first base oil with an iodine value of 10-25 and rich in palm oil and oleic acid, accounting for 80%-90%, and a second base oil with an iodine value of 55-60 and rich in palm oil and oleic acid, accounting for 10%-20%, are used for fatty acid molecular recombination, so that the recombinant oil after recombination has the following specific properties - a melting point of 50°C-58°C, a palmitic acid content of 55wt%-65wt%, an oleic acid content of 25wt%-30wt%, and the mass proportion of PSP type triglyceride is 8%-30%. And through these properties, the properties of the final baking oil are further affected - a melting point of 42°C-45°C, the SFC at 10°C is 10-15, and the difference in solid fat content between 10°C and 35°C is less than 7, the palmitic acid content is 15wt%-25wt%, the oleic acid content is 20wt%-35wt%, and the linoleic acid content is 40wt%-55wt%.

[0040] On the one hand, by controlling the content of PSP type triglyceride, the recombinant oil with the above properties can effectively inhibit the transformation of β' crystal form into β crystal form by utilizing the characteristic that the PSP type triglyceride only contains the β' crystal form structure, and promote the refinement of the crystal of the finally produced baking oil, making its crystal structure more stable. On the other hand, the SFC of the above-mentioned baking oil at 10°C is not too high, and the difference in SFC values between 10°C and 35°C is also small. Such SFC characteristics can ensure that when making the crust of ice-skin mooncakes at a low temperature of 10°C-18°C, the phenomenon of the baking oil being too hard and cracking and deforming after refrigerated storage will not occur.

[0041] Secondly, the high-linoleic acid type liquid vegetable oil with a linoleic acid content greater than or equal to 50wt% added in the present application can be locked in the network structure of fatty acid molecular exchange or recombination, driving the oil fat globules to be evenly dispersed in the glutinous rice dough, and playing a certain lubricating role in the glutinous rice dough. After a large number of studies by the inventor, the high-linoleic acid type liquid vegetable oil can be locked in the recombinant oil with the above properties, and the two support each other to form a dense network structure, further ensuring the operability at a low temperature of 10°C-18°C and the palatability of the product. In addition, the above-mentioned high-linoleic acid type liquid vegetable oil also has a relatively high content of unsaturated fatty acids, and studies have shown that it has the efficacy and function of protecting the heart and blood vessels and is beneficial to human health.

[0042] The experimental test results prove that the compounding of the recombinant oil rich in palmitic acid and oleic acid with such a ratio and properties and the liquid vegetable oil rich in linoleic acid is more likely to be mutually integrated with the glutinous rice dough, making the glutinous rice dough less loose but showing a network structure with gluten strength. Therefore, after the subsequent prepared pie crust wraps the filling to form a product, it has good water retention during refrigeration or freezing, and is not easy to crack, lose powder or collapse.

[0043] Finally, in addition to the need to improve the extensibility, water absorption and water retention of glutinous rice flour through the compounding improvement of raw material oils, this application also studied the interaction relationships between a large number of different emulsifiers and raw material oils and the influence of the rapid chilling and kneading process conditions on the subsequent glutinous rice dough. As a result, it was found that only when the above raw material oil formula and the compound emulsifier act under specific rapid chilling and kneading processes can they play a combined effect of further refining the oil crystals, which can help the baking oil quickly form very fine crystals, giving the ice skin mooncake a delicate taste and a translucent appearance. In fact, during the research process, the applicant found that when using other emulsifiers (such as lecithin), these emulsifiers can only play a role in stabilizing the oil-water balance, but do not significantly help in refining the crystals of the baking oil. And when using ordinary palm stearin and liquid vegetable oil as raw material oils to interact with emulsifiers, it is also difficult to obtain baking oils with stable crystal forms, uniform and delicate texture under low-temperature conditions.

[0044] Thus, it can be seen that due to the dense network structure of the baking oil in this application, it can support the good compatibility between the baking oil and the glutinous rice flour, indirectly reducing the gluten strength of the glutinous rice dough and making the ice skin mooncake crust elastic and tough. In this way, since the oil fat globules of the baking oil can be evenly distributed among the starch tissues of the glutinous rice flour, it also indirectly locks in moisture more evenly, making it difficult for moisture to form large ice crystals, avoiding the phenomenon of breakage at low temperatures, and at the same time, due to its good water retention, it can also improve the palatability during eating. That is to say, when using the baking oil in this application to stir and knead with glutinous rice flour to form a glutinous rice flour dough, pressing it into a pie crust and finally entering the refrigerator after filling, the pie crust is not easy to break and deform, and the ice skin mooncake is not easy to deteriorate. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following will briefly introduce the drawings required to be used in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0046] Figure 1 It is the DSC thermal analysis curve of the recombinant oil in Preparation Example 1;

[0047] Figure 2It is the DSC thermal analysis curve of the recombinant oil in Preparation Example 2;

[0048] Figure 3 It is the DSC thermal analysis curve of the recombinant oil in Preparation Example 3;

[0049] Figure 4 It is the crystallization state diagram of the baking oils in Examples 1 to 3 and Comparative Examples 1 to 2 at room temperature;

[0050] Figure 5 It is the trend diagram of the change in the degree of crystallization of the baking oils in Examples 1 to 3 and Comparative Examples 1 to 2 at room temperature;

[0051] Figure 6 It is the oil crystallization state diagram of the baking oils in Examples 1 to 3 and Comparative Examples 1 to 2 under a polarized light microscope;

[0052] Figure 7 It is the fusion effect diagram of the baking oils in Examples 1 to 3 and Comparative Examples 1 to 2 with glutinous rice flour during the process of making the ice skin mooncake crust;

[0053] Figure 8 It is the effect diagram of the baking oils in Examples 1 to 3 and Comparative Examples 1 to 2 at different storage temperatures during the process of making the ice skin mooncake crust. Detailed implementation manners

[0054] Next, the technical solutions in the embodiments of the present invention will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0055] It should be noted that the terms "include" and "have" in the embodiments of the present invention and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, step, product or device including a series of steps or units does not necessarily have to be limited to those clearly listed steps or units, but may include other steps or units not clearly listed or inherent to these processes, methods, steps, products or devices.

[0056] Preparation Example 1 Recombinant Oil

[0057] Mix 80% by mass of the first base oil and 20% by mass of the second base oil, evacuate to 1 mbar, heat and stir evenly at 110 °C, control the heating temperature at 100 °C, add sodium methoxide for fatty acid molecular recombination reaction, and stir at a rate of 50 rpm;

[0058] When the melting point of the oil and fat after the fatty acid molecular recombination reaction is monitored to be 50 °C, stop the reaction;

[0059] Perform degumming, decolorization, and deodorization treatments on the recombinant oil and fat to obtain a recombinant oil and fat rich in palmitic acid and oleic acid. The palmitic acid content in this recombinant oil and fat is 58.8%, the oleic acid content is 28%, the melting point is 50.0 °C, and the mass ratio of PSP-type triglyceride is 15%.

[0060] Among them, the first base oil is palm stearin with an iodine value of 20 - 25, and the main fatty acid composition of the first base oil includes 75% - 80% of palmitic acid and 10% - 15% of oleic acid; the second base oil is palm olein with an iodine value of 55 - 60, and the main fatty acid composition of the second base oil is 35% - 45% of palmitic acid and 40% - 45% of oleic acid.

[0061] Recombinant oil and fat of Preparation Example 2

[0062] Mix 85% by mass of the first base oil and 15% by mass of the second base oil, evacuate to 2 mbar, heat and stir evenly at 115 °C, control the heating temperature to 105 °C, add sodium methoxide for fatty acid molecular recombination reaction, and stir at a rate of 60 rpm;

[0063] When the melting point of the oil and fat after the fatty acid molecular recombination reaction is monitored to be 55 °C, stop the reaction;

[0064] Perform degumming, decolorization, and deodorization treatments on the recombinant oil and fat to obtain a recombinant oil and fat rich in palmitic acid and oleic acid.

[0065] Among them, the iodine value of the first base oil is 20 - 25, and the main fatty acid composition of the first base oil is 75% - 80% of palmitic acid and 10% - 15% of oleic acid; the iodine value of the second base oil is 55 - 60, and the main fatty acid composition of the second base oil is 35% - 45% of palmitic acid and 40% - 45% of oleic acid. The palmitic acid content in this recombinant oil and fat is 60.3%, the oleic acid content is 27%, the melting point is 52.7 °C, and the mass ratio of PSP-type triglyceride is 28%.

[0066] Recombinant oil and fat of Preparation Example 3

[0067] Mix 90% by mass of the first base oil and 10% by mass of the second base oil, evacuate to 3 mbar, heat and stir evenly at 120 °C, control the heating temperature to 110 °C, add sodium methoxide for fatty acid molecular recombination reaction, and stir at a rate of 70 rpm;

[0068] When the melting point of the oil and fat after the fatty acid molecular recombination reaction is monitored to be 58 °C, stop the reaction;

[0069] The recombinant oil and fat is subjected to degumming, decolorization, and deodorization treatments to obtain a recombinant oil and fat rich in palmitic acid and oleic acid.

[0070] Among them, the iodine value of the first base oil is 20 - 25, and the main fatty acid composition of the first base oil is 75% - 80% palmitic acid and 10% - 15% oleic acid; the iodine value of the second base oil is 55 - 60, and the main fatty acid composition of the second base oil is 35% - 45% palmitic acid and 40% - 45% oleic acid. The palmitic acid content in this recombinant oil and fat is 63.4%, the oleic acid content is 24.1%, the melting point is 58°C, and the mass ratio of PSP-type triglyceride is 10%.

[0071] See Figures 1 to 3 As shown in Figures 1 to 3 It can be seen that the exothermic peak of Preparation Example 1 is lower, the exothermic peak of Preparation Example 2 is in the middle, while Preparation Example 3 shows a sharper high melting point exothermic peak, and the melting points of the three preparation examples increase in sequence. In addition, the crystallization peaks of the recombinant oil and fat of the three preparation examples are all between 50°C and 60°C and shift to higher temperatures in sequence, indicating that the recombinant oil and fat of Preparation Examples 1 to 3 have good temperature resistance, which helps to improve the operability after steaming and boiling of glutinous rice dough and the fusion of oil and fat with glutinous rice dough.

[0072] Example 1

[0073] This example provides a baking oil and fat for the crust of snow skin mooncakes. By mass percentage, this baking oil and fat consists of 20% recombinant oil and fat, 79.5% soybean oil, and 0.5% compound emulsifier. Among them, the recombinant oil and fat is the recombinant oil and fat of Preparation Example 1, and the compound emulsifier is a mixture of mono- and diglycerol fatty acid esters, sorbitan tristearate, and polyglycerol fatty acid esters with a weight ratio of 1:4:1.

[0074] In this example, through the test of solid fat content (SFC), the solid fat content of this baking oil and fat at 10°C is 10 - 15, the difference in solid fat content of this baking oil and fat under the conditions of 10°C and 35°C is less than 6, the palmitic acid content of this baking oil and fat is 21%, the oleic acid content is 24%, the linoleic acid content is 43%, and the melting point of this baking oil and fat is 44°C - 45°C.

[0075] This example also provides a preparation method for the above-mentioned baking oil and fat for the crust of snow skin mooncakes. This preparation method includes:

[0076] According to the mass percentage, 20% of the recombinant oil and fat prepared in Preparation Example 1 and 79.5% of soybean oil were heat-treated at 60 °C, stirred while heating for 30 min, the stirring rate was 700 rpm to 800 rpm, and 0.5% of the compound emulsifier was added and stirred for another 40 min to obtain a uniformly mixed emulsion;

[0077] The emulsion was subjected to cyclic pasteurization, the pasteurization temperature was 65 °C and the time was 10 s;

[0078] The sterilized emulsion was successively passed through a first quenching unit at a freezing temperature of -1 °C, a second quenching unit at -10 °C, a third quenching unit at -18 °C and a fourth quenching unit at -18 °C, and stirred while cooling. When the process parameters such as the freezing temperature, rotation speed, and insulating water of the four quenching units reached a balanced and stable state, it was successively passed through a first kneading unit, a second kneading unit and a third kneading unit. Among them, the rotation speed of the first kneading unit was 400 rpm, the insulating water was set at 50 °C, the rotation speed of the second kneading unit was 200 rpm, the insulating water was set at 25 °C, and the rotation speed of the third kneading unit was 400 rpm, and the insulating water was set at 30 °C, so that the temperature of the emulsion dropped to 5 °C after passing through the four quenching units and then rose to 18 °C after passing through the three kneading units;

[0079] After the quenching and kneading were completed, the oil and fat was output, and the initial temperature of the output oil and fat was controlled to be 20 °C, and the temperature of the output oil and fat remained unchanged within 5 min, so that the output oil and fat was a semi-solid oil and fat with fluidity; it can be understood that the semi-solid oil and fat with fluidity means that the oil and fat is not a flowing liquid oil and fat at room temperature (for example, 20 °C), nor a solid oil and fat with almost no fluidity, but an oil and fat with a certain ability to flow but also having a certain solid form;

[0080] After the semi-solid oil and fat with fluidity was filled and packaged, it was aged and stored at 18 °C to obtain a baking oil and fat for the crust of ice-skin mooncakes.

[0081] Example Two

[0082] This example provides a baking oil and fat for the crust of ice-skin mooncakes. By mass percentage, the baking oil and fat is composed of 15% of recombinant oil and fat, 84% of soybean oil and 1.0% of compound emulsifier. Among them, the recombinant oil and fat is the recombinant oil and fat rich in palmitic acid and oleic acid prepared in Preparation Example 2, and the compound emulsifier is a mixture of mono- and diglycerol fatty acid esters, sorbitan tristearate and polyglycerol fatty acid esters with a weight ratio of 1:4:1.

[0083] In this embodiment, through the test of the solid fat content (SFC), the solid fat content of the baking fat at 10°C is 10 - 15, the difference in the solid fat content of the baking fat between 10°C and 35°C is less than 6.5, the palmitic acid content of the baking fat is 18%, the oleic acid content is 23%, the linoleic acid content is 45%, and the melting point of the baking fat is 43°C - 44°C.

[0084] This embodiment also provides a preparation method of the above-mentioned baking fat for the crust of snow skin mooncakes. The preparation method includes:

[0085] By mass percentage, heat 15% of the recombinant oil in Preparation Example 2 and 84% of soybean oil at 65°C, stir while heating for 40 min, the stirring rate is 700 rpm - 800 rpm, add 1.0% of the compound emulsifier and continue to stir for 50 min to obtain a uniformly mixed emulsion;

[0086] Perform cyclic pasteurization on the emulsion, the temperature of pasteurization is 70°C and the time is 20 s;

[0087] The pasteurized emulsion passes through a first quenching unit at a freezing temperature of 2°C, a second quenching unit at -14°C, a third quenching unit at -20°C, and a fourth quenching unit at -20°C in sequence, and is kneaded and stirred while cooling. Among them, the rotation speed of the first kneading unit is 490 rpm, the insulating water is set at 55°C, the rotation speed of the second kneading unit is 300 rpm, the insulating water is set at 30°C, the rotation speed of the third kneading unit is 960 rpm, and the insulating water is set at 35°C, so that the temperature of the emulsion drops to 3°C after passing through the four quenching units and then rises to 22°C after passing through the three kneading units;

[0088] After the quenching and kneading is completed, the fat is output, and it is controlled that the initial temperature of the output fat is 25°C, and the temperature of the output fat drops by 0.5°C within 5 min, so that the output fat is a semi-solid fat with fluidity; it can be understood that the semi-solid fat with fluidity means that the fat is not a flowing liquid fat at room temperature (such as 25°C), nor a solid fat with almost no fluidity, but a fat with a certain ability to flow but also having a certain solid form;

[0089] After filling and packaging the semi-solid fat with fluidity, it is aged and stored at 18°C to obtain the baking fat for the crust of snow skin mooncakes.

[0090] Example Three

[0091] This embodiment provides a baking fat for the crust of snow skin mooncakes. By mass percentage, the baking fat is composed of 10% of recombinant fat, 89.2% of soybean oil, and 0.8% of compound emulsifier. Among them, the recombinant fat is the recombinant fat of Preparation Example 3, and the compound emulsifier is a mixture of mono- and diglycerol fatty acid esters, sorbitan tristearate, and polyglycerol fatty acid esters with a weight ratio of 1:4:1.

[0092] In this embodiment, through the test of solid fat content (SFC), the solid fat content of the baking fat at 10°C is 10 - 15, the difference in solid fat content of the baking fat between 10°C and 35°C is less than 7, the palmitic acid content of the baking fat is 16%, the oleic acid content is 23%, the linoleic acid content is 52%, and the melting point of the baking fat is 42°C - 43°C.

[0093] This embodiment also provides a preparation method of the above-mentioned baking fat for the crust of snow skin mooncakes. The preparation method includes:

[0094] According to the mass percentage, heat 10% of the recombinant fat of Preparation Example 3 and 89.2% of soybean oil at 63°C, slowly stir while heating for 38 min, the stirring rate is 700 rpm - 800 rpm, add 0.8% of compound emulsifier and continue to stir for 48 min to obtain a uniformly mixed emulsion;

[0095] Perform cyclic pasteurization on the emulsion, the temperature of pasteurization is 68°C and the time is 15 s;

[0096] The pasteurized emulsion passes through the first quick-cooling unit at 0°C, the second quick-cooling unit at -12°C, the third quick-cooling unit at -19°C, and the fourth quick-cooling unit at -19°C in sequence, while cooling and kneading and stirring. Among them, the rotation speed of the first kneading unit is 450 rpm, the temperature of the heat preservation water is set at 52°C, the rotation speed of the second kneading unit is 250 rpm, the temperature of the heat preservation water is set at 28°C, the rotation speed of the third kneading unit is 700 rpm, and the temperature of the heat preservation water is set at 32°C, so that the temperature of the emulsion drops to 2°C after passing through the four quick-cooling units and then rises to 20°C after passing through the three kneading units;

[0097] After the quick-cooling and kneading is completed, output the fat, control the initial temperature of the output fat to be 22°C, and the temperature of the output fat rises by 0.5°C within 5 min, so that the output fat is a semi-solid fat with fluidity; it can be understood that the semi-solid fat with fluidity means that the fat is not a flowing liquid fat at normal temperature (such as 22°C), nor a solid fat with almost no fluidity, but a fat with a certain ability to flow but also having a certain solid form;

[0098] After filling and packaging the semi-solid oil and fat with fluidity, it is aged and stored at 18 °C to obtain the baking oil and fat for the skin of snow skin mooncakes.

[0099] Comparative Example 1

[0100] This comparative example provides a kind of baking oil and fat. The difference between this comparative example and Example 1 is only that palm oil is used. In this comparative example, by mass percentage, the baking oil and fat is composed of 20% of palm oil, 79.5% of soybean oil and 0.5% of compound emulsifier. Among them, the iodine value of palm oil is 20, and the weight ratio of the compound emulsifier of the mono- and diglycerol fatty acid esters, sorbitan tristearate and polyglycerol fatty acid esters is 1:4:1.

[0101] Comparative Example 2

[0102] This comparative example provides a kind of baking oil and fat. The difference between this comparative example and Example 1 is only that the compound emulsifier used is different. In this comparative example, the compound emulsifier is the mono- and diglycerol fatty acid esters and polyglycerol fatty acid esters with a weight ratio of 1:2.

[0103] See Figure 4 And Figure 5 As shown, they are respectively the crystallization state diagrams and crystallization change trend diagrams of the oil and fat during the preparation process of the baking oil and fat of Example 1, Comparative Example 1, Comparative Example 2, Example 2 and Example 3. It can be seen from the figure that when using the baking oil and fat of the embodiment of the present application, the crystallization degree rises slowly, and the final crystallization degree is relatively high, showing that the crystal form structure is relatively stable, and a baking oil and fat with moderate hardness, delicate and uniform texture, good gloss and good operability can be prepared; while in Comparative Example 1, it is relatively soft and dilute after crystallization, and a good crystal form structure cannot be formed, which is not conducive to the fusion with glutinous rice flour. It can be seen that the oil and fat network structure constructed by the compounding of the recombinant oil and fat with specific properties and the high-oleic acid type liquid oil in the embodiment of the present application is more helpful to improve the fusion effect of glutinous rice flour and baking oil and fat. In addition, the improvement effect of Comparative Example 2 on Comparative Example 1 is not obvious, indicating that the preferred compound emulsifier (the weight ratio of the mono- and diglycerol fatty acid esters, sorbitan tristearate and polyglycerol fatty acid esters is 1:4:1) also has a promoting effect on the fusion of the oil and fat and glutinous rice flour.

[0104] See Figure 6 As shown, it is the crystallization state diagram of the baking oil and fat of Example 1, Comparative Example 1, Comparative Example 2, Example 2 and Example 3. Further combined with Figure 6 It can be known that the baking oil and fat of Examples 1 to 3 can all form a uniform and stable crystal structure, and Example 3 is the best; while the crystal structures of Comparative Example 1 and Comparative Example 2 are not obvious, and the effect of achieving good fusion of glutinous rice flour and oil and fat cannot be achieved.

[0105] Application Example

[0106] This application example provides a skin for snow skin mooncakes. The manufacturing method of the skin for snow skin mooncakes includes:

[0107] Weigh 60 g of glutinous rice flour, 30 g of wheat starch, 50 g of rice flour, 40 g of milk powder, and 60 g of granulated sugar, and sieve them;

[0108] Pour the above raw materials into a whipping machine, and evenly add 250 g of milk and 40 g of the baking fat in Example 1 in portions. While adding, stir at a low speed, and the stirring rate is 60 rpm to 80 rpm until the mixture is evenly mixed into a paste-like slurry. Let it stand in a steaming tray for 15 minutes;

[0109] When the water in the steamer boils to 50 °C, place the standing slurry on the grid, cover the pot lid, first steam for 10 minutes, then stir clockwise with chopsticks to evenly mix the middle part and the skin of the steamed slurry, and then steam for 30 minutes; finally, reduce the temperature and steam for another 5 minutes until there is basically no water residue around the steaming tray and on the surface of the steamer, so that the slurry forms a dough.

[0110] Take out the steamed dough, place it on the chopping board and let it cool until it is not hot to the touch, knead the dough until it is smooth and soft, divide it, and weigh it; roll the divided dough into a snow skin mooncake skin with uniform thickness.

[0111] This application example also provides a snow skin mooncake. The snow skin mooncake is formed by wrapping the filling with the above-prepared skin for snow skin mooncakes to obtain a snow skin mooncake. After wrapping the filling and forming, it is obtained.

[0112] See Figure 7 As shown, it is a test on the product state of the baking fat and the fusion effect of the baking fat and the glutinous rice dough in Example 1, Comparative Example 1, Comparative Example 2, Example 2, and Example 3. From Figure 7 It can be seen that using the baking fat of the embodiment of the present application can play a good role in improving the quality of the skin for snow skin mooncakes. Especially in Example 3, the skin tissue can be uniform and delicate, and the color and luster are bright. In Comparative Example 1, the recombinant fat of the present application is not used, and in Comparative Example 2, the preferred compound emulsifier is not used for interaction, so it cannot achieve the effect of improving the uniform fusion of the glutinous rice dough and the baking fat.

[0113] See Figure 8 As shown, it is a test chart of the usage properties of the baking fat for making the skin for snow skin mooncakes in Example 1, Comparative Example 1, Comparative Example 2, Example 2, and Example 3 under different storage temperature conditions. From Figure 8 It can be seen that using the baking fat of the embodiment of the present application can provide good water retention effect for the refrigerated or frozen storage of the skin for snow skin mooncakes, with good luster and not easy to crack; in Comparative Example 1, the recombinant fat of the present application is not used, and the skin for snow skin mooncakes made is prone to dry and hard phenomena. In Comparative Example 2, the preferred compound emulsifier is not used, and it cannot provide better water retention and luster.

[0114] The above has introduced in detail the baking fat for the skin of snow skin mooncakes, its preparation method, the skin of snow skin mooncakes and its production method, and snow skin mooncakes. Specific examples are used in this article to elaborate on the principle and implementation manner of the present invention. The description of the above embodiments is only used to help understand the technical solution and its core idea of the present invention; at the same time, for those of ordinary skill in the art, according to the idea of the present invention, there will be changes in the specific implementation manner and application scope. In summary, the content of this specification should not be construed as a limitation to the present invention.

Claims

1. A baking fat for making the crust of snow skin mooncakes, characterized in that, By weight percentage, the baking fat is composed of 10 wt% - 20 wt% of recombinant oil, 79.5 wt% - 89.5 wt% of high- linoleic acid type liquid vegetable oil, and 0.5 wt% - 1.5 wt% of compound emulsifier, and the linoleic acid content in the high- linoleic acid type liquid vegetable oil is greater than or equal to 50 wt%; Among them, the recombinant oil is obtained by restructuring fatty acids in the triglycerides of one or two base oils. The palmitic acid content in the recombinant oil is 55 wt% - 65 wt%, the oleic acid content is 25 wt% - 30 wt%, and the melting point of the recombinant oil is 50°C - 58°C; the recombinant oil is obtained by restructuring fatty acids in the triglycerides of 80% - 90% by mass of the first base oil and 10% - 20% by mass of the second base oil; the iodine value of the first base oil is 10 - 25, and the fatty acid composition in the first base oil includes 55% - 80% by mass of palmitic acid and 10% - 30% by mass of oleic acid. The iodine value of the second base oil is 55 - 60, and the fatty acid composition in the second base oil includes 35% - 45% by mass of palmitic acid and 40% - 45% by mass percentage of oleic acid; The preparation method of the recombinant oil includes the following steps: evacuate the first base oil and the second base oil to 1 mbar - 3 mbar, heat and stir evenly at 110°C - 120°C, control the heating temperature to 100°C - 110°C, add sodium methoxide for fatty acid molecular recombination reaction, and stir at a rate of 50 rpm - 70 rpm; when monitoring that the melting point of the oil after the fatty acid molecular recombination reaction is 50°C - 58°C, stop the reaction; perform degumming, decolorization, and deodorization treatment on the oil after the fatty acid molecular recombination reaction to obtain the recombinant oil; Among them, the compound emulsifier is composed of mono- and diglycerol fatty acid esters, sorbitan tristearate, and polyglycerol fatty acid esters with a weight ratio of 1:4:1; The palmitic acid content of the baking fat is 15 wt% - 25 wt%, the oleic acid content is 20 wt% - 35 wt%, the linoleic acid content is 40 wt% - 55 wt%, the melting point of the baking fat is 42°C - 45°C, and the solid fat content of the baking fat at 10°C is 10% - 15% and the difference in solid fat content between 10°C and 35°C is less than 7%.

2. The baking fat according to claim 1, characterized in that, The mass proportion of PSP type triglyceride in the recombinant oil is 8% - 30%.

3. The baking fat according to any one of claims 1 to 2, characterized in that, The high- linoleic acid type liquid vegetable oil is soybean oil or corn oil.

4. The baking fat according to any one of claims 1 to 2, characterized in that, The baking fat is a semi- solid fat with fluidity at room temperature.

5. A preparation method of the baking fat according to any one of claims 1 to 4, characterized in that, Including the following steps: According to the mass percentage, heat- treat the recombinant oil and the high- linoleic acid type liquid vegetable oil, stir while heating, add the compound emulsifier and continue to stir to obtain a uniformly mixed emulsion; Perform cyclic pasteurization on the emulsion; The emulsified liquid after sterilization is circulated through the quenching unit and the kneading unit in sequence, so that the temperature of the emulsified liquid drops to less than or equal to 5 °C after passing through the quenching unit, and then rises to 18 °C - 22 °C after passing through the kneading unit; After the quenching and kneading are completed, the oil and fat are output, and the temperature of the output oil and fat is controlled so that the output oil and fat is a semi-solid oil and fat with fluidity; After filling and packaging the semi-solid oil and fat with fluidity, it is aged and stored to obtain the baking oil and fat.

6. The preparation method according to claim 5, characterized in that, The quenching unit includes a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit, and the kneading unit includes a first kneading unit, a second kneading unit and a third kneading unit. The quenching and kneading of the emulsified liquid after sterilization is to circulate the emulsified liquid through the first quenching unit with a freezing temperature of -1 °C - 2 °C, the second quenching unit with a freezing temperature of -10 °C - 14 °C, the third quenching unit with a freezing temperature of -18 °C - 20 °C and the fourth quenching unit with a freezing temperature of -18 °C - 20 °C in sequence, while cooling and stirring. When the process parameters such as the freezing temperature, rotation speed, and insulation water of the four quenching units reach a balanced and stable state, then it passes through the first kneading unit, the second kneading unit and the third kneading unit in sequence; wherein, the rotation speed of the first kneading unit is 400 rpm - 490 rpm, and the insulation water is set at 50 °C - 55 °C, the rotation speed of the second kneading unit is 200 rpm - 300 rpm, and the insulation water is set at 25 °C - 30 °C, the rotation speed of the third kneading unit is 400 rpm - 960 rpm, and the insulation water is set at 30 °C - 35 °C.

7. The preparation method according to claim 5, characterized in that, When the oil and fat are output after the quenching and kneading are completed, the initial temperature of the output oil and fat is 20 °C - 25 °C, and the temperature change of the output oil and fat within 5 minutes is 0 °C - 0.5 °C.

8. The preparation method according to claim 7, characterized in that, In the preparation method of the baking oil and fat, the heating temperature of the recombinant oil and fat and the high-linoleic acid type liquid vegetable oil is 60 °C - 65 °C, the stirring time is 30 min - 40 min, the stirring rate is 700 - 800 rpm, and continue to stir for 40 min - 50 min after adding the compound emulsifier; and / or, The temperature of pasteurization is 65 °C - 70 °C, and the time is 10 s - 20 s; and / or, The aging temperature is 17 °C - 19 °C.

9. A snow skin mooncake crust, characterized in that, The composition of the ice skin mooncake crust includes the baking oil and fat as described in any one of claims 1 to 4.

10. A production method of a snow skin mooncake crust, characterized in that, The production method includes the following steps: Weigh 60 parts of glutinous rice flour, 30 parts of wheat starch, 50 parts of rice flour, 40 parts of milk powder, and 60 parts of sugar by weight and mix them. Gradually add 250 parts of milk and 40 parts of the baking oil and fat as described in any one of claims 1 to 4 thereto, while adding and stirring, and the stirring rate is 60 rpm - 80 rpm until it is mixed into a paste-like slurry, and then let it stand. Under the condition of 45°C to 55°C, steam the slurry three times respectively: first steam for 8 min to 12 min, then stir the steamed slurry to make the middle part and the skin of the slurry mix evenly, then steam for 25 min to 35 min, and finally steam for 3 min to 6 min after reducing the temperature to make the slurry form a dough; After cooling the dough, roll it to obtain the ice skin mooncake crust.

11. A snow skin mooncake, the snow skin mooncake comprising a snow skin mooncake crust and a filling wrapped in the snow skin mooncake crust, characterized in that, The composition of the ice skin mooncake crust includes the baking fat as described in any one of claims 1 to 4.

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