High-stability baking grease and processing method thereof

Abstract

The invention provides high-stability baking grease and a processing method thereof, and relates to the technical field of baking grease processing. The high-stability baking grease comprises the following materials in parts by weight: 100 parts of base material oil, 0.5-1.0 part of an emulsifier, 0.005-0.02 part of ascorbyl palmitate and 1-3 parts of a tea leaf extract, the processing method comprises four steps of oil phase preparation, dissolution and emulsification, sterilization and freezing processing. According to the high-stability baking grease disclosed by the invention, by adjusting the ratio of the components and the processing method, the stability of the baking grease is improved, and meanwhile, the taste and the shelf life of baked foods are also improved.

Description

Technical Field

[0001] The invention relates to the technical field of baking oil processing, and in particular to high-stability baking oil and a processing method thereof. Background Art

[0002] With the rapid development of the modern baked food industry, baking fats and oils are one of the important raw materials for baked products. Their quality and stability have a vital impact on the quality, taste and shelf life of baked products. However, during the processing and use of traditional baking fats and oils, they often suffer from poor stability due to problems such as oxidation and rancidity, which in turn affects the quality and market competitiveness of baked products. Therefore, the development of a highly stable baking fat and oil and its processing method is of great significance for improving the quality and market competitiveness of baked products.

[0003] Baked food is deeply loved by consumers because of its unique taste and flavor. In the baking process, baking oil is one of the important raw materials, and its quality has a crucial impact on stability. However, traditional baking oil has the following main problems: first, poor stability, mainly because the unsaturated fatty acids in the oil are easily oxidized, causing the oil to become rancid, thereby reducing the quality and shelf life of the baked products; second, the taste is not good, and traditional oil processing methods are often difficult to effectively remove impurities and bad odors in the oil, which also affects the quality and stability of the baking oil; third, the nutritional value is low and cannot meet the health requirements of modern consumers for baked food. Therefore, the development of a high-stability baking oil and its processing method is of great significance for improving the quality and safety of baked food. Based on this, the present invention provides a high-stability baking oil and its processing method. Summary of the invention

[0004] The purpose of the present invention is to provide a high-stability baking fat and a processing method thereof, which optimizes the taste of baked food, improves the stability, increases the shelf life of baked food, and also meets the health requirements of modern consumers for baked food.

[0005] On the one hand, the present invention provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.5-1.0 parts of emulsifier, 0.005-0.02 parts of ascorbyl palmitate, and 1-3 parts of tea extract.

[0006] Furthermore, the base oil includes palm oil, linseed oil and soybean oil in a weight ratio of (10-15): (5-10): (2-3).

[0007] Furthermore, the emulsifier includes propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (2-3):1.

[0008] Furthermore, the preparation method of the tea extract includes: grinding the tea leaves and passing them through a 40-mesh sieve, mixing the tea leaves and water at a solid-liquid ratio of 2g:10mL, heating and refluxing extraction under water bath conditions, cooling the condensate and filtering it, and concentrating the filtrate to 50-60mL using a rotary evaporator.

[0009] Furthermore, the water bath temperature is 80-90° C., and the reflux extraction time is 120-140 min.

[0010] On the other hand, the present invention also provides a method for processing high-stability baking fat, comprising the steps of: (1) Preparing the oil phase: weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (2) Dissolving and emulsifying: adding the emulsifier, ascorbyl palmitate and tea extract into the oil phase, stirring at 50-56°C for 2.5-3.5 hours to obtain an emulsion; (3) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 70-75° C. and the cooling temperature is 45-55° C.; (4) Freezing processing: the emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit and a second stirring unit at a flow rate of 2600 to 2800 L / h, and then obtained.

[0011] Furthermore, the temperature of the first refrigeration unit is -16~-20℃, and the rotation speed is 120~160rpm; the temperature of the second refrigeration unit is -5~-15℃, and the rotation speed is 200~300rpm; the rotation speed of the first stirring unit is 800~900rpm; the rotation speed of the second stirring unit is 500~600rpm.

[0012] The beneficial effects of the present invention are: (1) The present invention uses ascorbyl palmitate as a raw material to prepare high-stability baking fats and oils, which can provide hydrogen atoms to recombine with free radicals to form relatively stable free radicals. The latter can undergo a disproportionation reaction, thereby eliminating the free radicals in the body. It is a highly effective antioxidant that can significantly delay the oxidation and deterioration of baking fats and oils during storage and processing, thereby extending the shelf life of baked foods. In addition, the present invention also cleverly introduces tea extract as another important raw material. Tea extract also has excellent antioxidant effects and can significantly reduce the oxidation of baking fats and oils during processing and storage, further improving the shelf life and stability of baked foods. This dual antioxidant strategy ensures that baking fats and oils and foods maintain excellent quality for a long time.

[0013] (2) In the present invention, ascorbyl palmitate and tea extract are innovatively used as compound antioxidants, and the two exhibit significant synergistic effects, making the antioxidant effect more significant. In addition, ascorbyl palmitate also has certain emulsifying properties, which allows it to be used not only as an antioxidant but also as an emulsifier. Under this dual effect, the performance of the emulsion is further improved and its stability is significantly enhanced. Tea extract is rich in a variety of bioactive ingredients and has a variety of health benefits such as antibacterial, anti-inflammatory, and anti-mutation, which perfectly meets the high-quality pursuit of modern consumers for healthy food.

[0014] (3) The present invention also sets a limit on the amount of tea extract added. This limit ensures that the flavor of the baked food is significantly improved while avoiding the adverse effects that may be caused by excessive addition. By precisely controlling the amount of tea extract added, we not only retain its unique aroma and taste, making the baked food more delicious and attractive, but also ensure that its multiple health effects such as antioxidant and antibacterial are fully exerted. This refined formula design has enabled baked food to reach new heights in both flavor and health value.

[0015] (4) In order to further improve the quality of baking oils, the present invention selects a mixture of palm oil, linseed oil and soybean oil as the base oil. This base oil combination not only has excellent physical and chemical properties, but also provides rich flavor and taste for baked foods. On this basis, the addition of tea extract not only produces a synergistic effect with ascorbyl palmitate, but also further promotes the antioxidant properties of the latter. This compounding strategy not only enhances the stability of the base oil, but also significantly extends the shelf life of foods baked using this base oil. This innovative formula allows baked foods to remain fresh, delicious and nutritious for a long time, meeting consumers' urgent demand for high-quality baked foods. DETAILED DESCRIPTION

[0016] The technical scheme of the present invention is described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. It should be noted that the raw materials can be obtained commercially.

[0017] In addition, the terms "first", "second", etc. are mainly used to distinguish different devices, elements or components (the specific types and structures may be the same or different), and are not used to indicate or imply the relative importance and quantity of the indicated devices, elements or components. Unless otherwise specified, "plurality" means two or more.

[0018] Example 1 This embodiment provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, 0.013 parts of ascorbyl palmitate, and 2 parts of tea extract; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (12): (7): (2.5); the emulsifier comprises propylene glycol fatty acid ester and mono- and diglycerol fatty acid ester in a weight ratio of (2.5): 1.

[0019] Among them, the propylene glycol fatty acid ester is 1,2-propylene glycol monooctadecyl ester CAS No. 1323-39-3, Mono- and di-glycerol fatty acid esters CAS No. 204-664-4.

[0020] The processing method of the high-stability baking oil in this embodiment comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 85°C for 130 min, cool and filter, and concentrate the filtrate to 55 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 53°C for 3 h to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0021] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0022] Example 2 This embodiment provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.5 parts of emulsifier, 0.01 parts of ascorbyl palmitate, and 1 part of tea extract; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (10): (5): (2); the emulsifier comprises propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (2): 1.

[0023] The processing method of the high-stability baking oil in this embodiment comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 80°C for 120 min, cool and filter, and concentrate the filtrate to 50 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 50°C for 2.5 hours to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 70° C. and the cooling temperature is 45° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2600 L / h, and then obtained.

[0024] Among them, the temperature of the first refrigeration unit is -16°C and the rotation speed is 120rpm; the temperature of the second refrigeration unit is -5°C and the rotation speed is 200rpm; the rotation speed of the first stirring unit is 800rpm; and the rotation speed of the second stirring unit is 500rpm.

[0025] Example 3 This embodiment provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 1 part of emulsifier, 0.016 parts of ascorbyl palmitate, and 3 parts of tea extract; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (15): (10): (3); the emulsifier comprises propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (3): 1.

[0026] The processing method of the high-stability baking oil in this embodiment comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix the tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 90° C. for 120 to 140 min, cool and filter, and concentrate the filtrate to 50 to 60 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 56°C for 3.5 hours to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 75° C. and the cooling temperature is 55° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2800 L / h, and then obtained.

[0027] Among them, the temperature of the first refrigeration unit is -20°C, and the rotation speed is 160rpm; the temperature of the second refrigeration unit is -15°C, and the rotation speed is 300rpm; the rotation speed of the first stirring unit is 900rpm; and the rotation speed of the second stirring unit is 600rpm.

[0028] Example 4 This embodiment provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.5 parts of emulsifier, 0.016 parts of ascorbyl palmitate, and 1 part of tea extract; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (10): (5): (2); and the emulsifier comprises propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (3): 1.

[0029] The processing method of the high-stability baking oil in this embodiment comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 80°C for 140 min, cool and filter, and concentrate the filtrate to 50 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 56°C for 2.55 h to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 75° C. and the cooling temperature is 45° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2800 L / h, and then obtained.

[0030] Among them, the temperature of the first refrigeration unit is -16°C and the rotation speed is 160rpm; the temperature of the second refrigeration unit is -5°C and the rotation speed is 300rpm; the rotation speed of the first stirring unit is 800rpm; and the rotation speed of the second stirring unit is 600rpm.

[0031] Comparative Example 1 This comparative example provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, and 2 parts of tea extract; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (12): (7): (2.5); the emulsifier comprises propylene glycol fatty acid ester and mono- and diglycerol fatty acid ester in a weight ratio of (2.5): 1.

[0032] The processing method of the high-stability baking oil in this comparative example comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 85°C for 130 min, cool and filter, and concentrate the filtrate to 55 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and evenly mix the palm oil, linseed oil and soybean oil to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier and tea extract into the oil phase and stir at 53 °C for 3 h to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0033] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0034] Comparative Example 2 This comparative example provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, 0.013 parts of ascorbyl palmitate, and 2 parts of tea polyphenols; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (12): (7): (2.5); the emulsifier comprises propylene glycol fatty acid ester and mono- and diglycerol fatty acid ester in a weight ratio of (2.5): 1.

[0035] The processing method of the high-stability baking oil in this comparative example comprises the following steps: (1) Preparing the oil phase: Weigh the base oil raw materials as required, and mix the palm oil, linseed oil and soybean oil evenly to obtain the prepared oil phase; (2) Dissolution and emulsification: add emulsifier, ascorbyl palmitate and tea polyphenols into the oil phase and stir at 53°C for 3 h to obtain an emulsion; (3) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (4) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0036] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0037] Comparative Example 3 This comparative example provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, and 0.013 parts of ascorbyl palmitate; The base oil comprises palm oil, linseed oil and soybean oil in a weight ratio of (12): (7): (2.5); the emulsifier comprises propylene glycol fatty acid ester and mono- and diglycerol fatty acid ester in a weight ratio of (2.5): 1.

[0038] The processing method of the high-stability baking oil in this comparative example comprises the following steps: (1) Preparing the oil phase: Weigh the base oil raw materials as required, and mix the palm oil, linseed oil and soybean oil evenly to obtain the prepared oil phase; (2) Dissolution and emulsification: add the emulsifier and ascorbyl palmitate to the oil phase and stir at 53 °C for 3 h to obtain an emulsion; (3) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (4) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0039] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0040] Comparative Example 4 This comparative example provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, 0.013 parts of ascorbyl palmitate, and 2 parts of tea extract; The base oil comprises palm oil and soybean oil in a weight ratio of (12):(2.5); the emulsifier comprises propylene glycol fatty acid ester and mono- and diglycerol fatty acid ester in a weight ratio of (2.5):1.

[0041] The processing method of the high-stability baking oil in this comparative example comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 85°C for 130 min, cool and filter, and concentrate the filtrate to 55 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and mix the palm oil and soybean oil evenly to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 53°C for 3 h to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0042] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0043] Comparative Example 5 This comparative example provides a high-stability baking oil, comprising the following materials in parts by weight: 100 parts of base oil, 0.7 parts of emulsifier, 0.013 parts of ascorbyl palmitate, and 2 parts of tea extract; The base oil comprises palm oil and linseed oil in a weight ratio of (12):(7); the emulsifier comprises propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (2.5):1.

[0044] The processing method of the high-stability baking oil in this comparative example comprises the following steps: (1) Preparation of tea extract: Grind tea leaves and pass them through a 40-mesh sieve, mix tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heat and reflux in a water bath at 85°C for 130 min, cool and filter, and concentrate the filtrate to 55 mL using a rotary evaporator; (2) Preparing the oil phase: Weigh the base oil raw materials as required, and mix the palm oil and linseed oil evenly to obtain the prepared oil phase; (3) Dissolution and emulsification: add the emulsifier, ascorbyl palmitate and tea extract into the oil phase and stir at 53°C for 3 h to obtain an emulsion; (4) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 72° C. and the cooling temperature is 50° C.; (5) Freezing processing: The emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit, and a second stirring unit at a flow rate of 2700 L / h, and then obtained.

[0045] Among them, the temperature of the first refrigeration unit is -18°C and the rotation speed is 140rpm; the temperature of the second refrigeration unit is -10°C and the rotation speed is 250rpm; the rotation speed of the first stirring unit is 850rpm; and the rotation speed of the second stirring unit is 550rpm.

[0046] Test Example 1: Performance Evaluation of Baking Oils and Fats 1. Test materials: the baking fats and oils of Examples 1 to 4 and the baking fats and oils of Comparative Examples 1 to 5; 2. Test method: After the above test materials are prepared, they are stored at 30°C for one week, then at 40°C for two days, and then at 30°C for two weeks. Samples are taken for tissue observation.

[0047] The test results are shown in Table 1 below.

[0048] Table 1 Performance test Note: (1) The oil separation degree is scored on a scale of 1 to 5, with the higher the score, the more serious the oil separation phenomenon; (2) The hardness and brittleness condition is scored on a scale of 1 to 5, with the higher the score, the more serious the hardness and brittleness condition. (3) The scoring standard for sanding is 1 to 5 points. The higher the score, the more serious the sanding phenomenon. (4) The glossiness rating scale is 1 to 5 points, with the higher the score, the better the glossiness; (5) The pinch resistance rating scale is 1 to 5 points. The higher the score, the better the pinch resistance.

[0049] Test Example 2: Bread Quality Evaluation Bread was prepared using the baking fats of Examples 1 to 4 and the baking fats of Comparative Examples 1 to 5, and the specific operation process was as follows: Accurately weigh 1000g high-gluten flour, 200g white sugar, 10g salt, 15g yeast, 60g milk powder, 120g egg, 430g water, and 150g baking fat; pour all the dry materials into a cylinder and mix evenly; add the wet materials in turn and stir, and add the water part in several times at a slow speed; stir quickly until the gluten is almost formed, add the baking fat, change to slow stirring for 3 minutes, and then stir quickly for 2 minutes, and take out; put the dough into a fresh-keeping bag and let it rest for half an hour; integrate the dough until the air in the dough is completely eliminated, knead it, divide it into 50g / piece, and put it in a baking tray; put the baking tray into the proofing box, adjust the temperature and humidity to 34℃ and 76% respectively, and proof it for 1.5 hours; set the oven temperature to 200℃ for upper fire and 180℃ for lower fire, brush the egg liquid on the surface of the proofed bread, bake in the oven for 10 minutes, then take out the baking tray and cool it at room temperature for 30 minutes.

[0050] The breads prepared by using Examples 1 to 4 and Comparative Examples 1 to 5 were placed in a sealed bag and placed in a constant temperature box at 20° C. for 5 days.

[0051] The bread was scored with reference to the National Standard of the People's Republic of China GB / T14611-1993: bread volume 30 points, crust color 10 points, smoothness 10 points, texture 20 points, elasticity 10 points, and taste 20 points. The results are shown in Table 2.

[0052] Table 2 Performance test Finally, it should be noted that the above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention. Those skilled in the art should understand that the present invention can still be modified or replaced by equivalents. All technical solutions and improvements that do not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A high stability baking fat, characterized in that: Contains the following materials by weight: 100 parts of base oil, 0.5-1.0 parts of emulsifier, 0.005-0.02 parts of ascorbyl palmitate, and 1-3 parts of tea extract.

2. A high stability baking fat according to claim 1, characterized in that: The base oil includes palm oil, linseed oil and soybean oil in a weight ratio of (10-15): (5-10): (2-3).

3. A high stability baking fat according to claim 1, characterized in that: The emulsifier comprises propylene glycol fatty acid ester and mono- and di-glycerol fatty acid ester in a weight ratio of (2-3):

1.

4. A high stability baking fat according to claim 1, characterized in that: The preparation method of the tea extract comprises: grinding tea leaves and passing through a 40-mesh sieve, mixing the tea leaves and water at a solid-liquid ratio of 2 g:10 mL, heating and refluxing extraction in a water bath, filtering after cooling, and concentrating the filtrate to 50-60 mL using a rotary evaporator.

5. A high stability baking fat according to claim 4, characterized in that: The water bath temperature is 80-90° C., and the reflux extraction time is 120-140 min.

6. A method for processing high-stability baking fat according to any one of claims 1 to 5, characterized in that the steps include: (1) Preparing the oil phase: Weigh the base oil raw materials as required, and mix the palm oil, linseed oil and soybean oil evenly to obtain the prepared oil phase; (2) Dissolving and emulsifying: adding the emulsifier, ascorbyl palmitate and tea extract into the oil phase, stirring at 50-56°C for 2.5-3.5 hours to obtain an emulsion; (3) Sterilization: pasteurizing the emulsion, wherein the heating temperature of the sterilization process is 70-75° C. and the cooling temperature is 45-55° C.; (4) Freezing processing: the emulsion is sequentially passed through a first refrigeration unit, a second refrigeration unit, a first stirring unit and a second stirring unit at a flow rate of 2600 to 2800 L / h, and then obtained.

7. The method for processing high-stability baking fat according to claim 6, characterized in that: The temperature of the first refrigeration unit is -16 to -20°C, and the rotation speed is 120 to 160 rpm.

8. The method for processing high-stability baking fat according to claim 6, characterized in that: The temperature of the second refrigeration unit is -5 to -15°C, and the rotation speed is 200 to 300 rpm.

9. The method for processing high-stability baking fat according to claim 6, characterized in that: The first stirring unit has a rotation speed of 800-900 rpm; the second stirring unit has a rotation speed of 500-600 rpm.

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