Baking grease as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of grease, and discloses baking grease as well as a preparation method and application thereof. The preparation method comprises the following steps: carrying out dewaxing, degumming, decoloration, deacidification and deodorization treatment on crude rice bran oil to obtain oryzanol-containing rice oil, carrying out heating treatment to obtain oryzanol-containing rice hot oil, freezing, cooling and stirring at the same time, filtering and collecting a precipitate, namely the oryzanol-containing baking base oil; the method comprises the following steps: crushing livestock animal skin, and sieving to obtain screen underflow; mixing the screen underflow with water in a high-temperature closed environment to obtain a mixture, cooling and filtering the mixture to obtain filtrate, and drying the filtrate to obtain dry powder, namely the livestock animal skin extract; mixing and stirring the animal skin extract and hot water until the animal skin extract is completely dissolved to obtain a dissolved matter; and mixing the oryzanol-containing baking base oil with the solute, homogenizing, refrigerating and aging to obtain the baking grease. The baking grease can completely replace animal butter to be used in baked food.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of oil and fat, more particularly, relates to a kind of baking oil and fat and preparation method and application. BACKGROUND

[0002] With the continuous development of the baking food industry, the demand for butter and other baking oil and fat in China is increasing year by year. Butter usually includes animal butter and margarine. Animal butter can enhance the ductility and plasticity of dough, which is beneficial to shaping. However, animal butter is a high-cholesterol food. If consumed in excess, it can increase the cholesterol content in the blood, increase atherosclerosis, affect cardiovascular health, and increase the incidence of coronary heart disease, hypertension, etc. At the same time, animal butter has high heat content, which can easily lead to excessive accumulation of heat in the body and cause obesity. Moreover, animal butter is expensive, which leads to high costs for baking enterprises. In order to solve the above problems, people have developed margarine. Most plant oils are used to prepare margarine with proper spreading structure by hydrogenation process. The partially hydrogenated plant oil contains a large amount of trans fatty acids. Excessive intake of trans fatty acids by the human body can cause a series of diseases, such as inducing thrombosis, promoting atherosclerosis, inhibiting growth and development, reducing memory, and causing obesity, etc. In order to make plant oil achieve the effect of butter, some gelling agents such as natural food wax, monoglyceride, oryzanol, and ethyl cellulose can be added to gel the liquid plant oil to replace traditional plastic fat. However, some gelling agents cannot be used alone, and oryzanol must be compounded with oryzanol to form a gel. The baking oil and fat prepared from the gel has a complex preparation process, and when used in baking food, the quality of the baking food needs to be improved.

[0003] In summary, obtaining high-quality, low-cost, and safe baking oil and fat substitutes is a bottleneck problem that needs to be solved in the oil and fat industry. Therefore, the present application proposes a new baking oil and fat and preparation method and application. SUMMARY

[0004] The present application aims to overcome the shortcomings of the prior art and proposes a baking oil and fat and preparation method and application. The baking oil and fat of the present application can completely replace animal butter for use in baking food.

[0005] To achieve the above-mentioned purpose, the first aspect of the present application provides a preparation method of baking oil and fat, which comprises the following steps: S1: subjecting the crude rice bran oil to dewaxing, degumming, bleaching, deacidification, and deodorization treatment to obtain oryzanol-containing rice oil; subjecting the oryzanol-containing rice oil to heating treatment to obtain oryzanol-containing rice hot oil; simultaneously subjecting the oryzanol-containing rice hot oil to refrigeration and stirring treatment, and collecting the precipitate by filtration to obtain oryzanol-containing baking base oil; S2: crushing and sieving the livestock skin to obtain undersize; mixing the undersize with water in a high-temperature closed environment to obtain a mixture, cooling and filtering the mixture to obtain a filtrate; and drying the filtrate to obtain a dry powder, which is the livestock skin extract; S3: mixing and stirring the livestock skin extract with hot water until the livestock skin extract is completely dissolved to obtain a dissolved material; mixing and homogenizing the oryzanol baking base oil with the dissolved material, and aging the mixture in a cold storage to obtain the baking oil.

[0006] According to the present application, preferably, in the step S1: The heating treatment is such that the temperature of the oryzanol rice hot oil is 50-80℃. The freezing cooling is such that the temperature of the solid-liquid system during the filtering is 5-10℃; the cooling rate of the freezing cooling is 1-2℃ / h; and the stirring speed of the stirring treatment is 5-10rpm / min.

[0007] According to the present application, preferably, in the step S1: The melting point of the oryzanol baking base oil is 25-35℃. The fatty acids in the oryzanol baking base oil include, based on the total weight of the fatty acids in the oryzanol baking base oil, palmitic acid 20-25%, heptadecanoic acid 1-4%, stearic acid 30-40%, oleic acid 25-35%, linoleic acid 1-4%, arachidic acid 1-3%, and oryzanol 1-3%.

[0008] The processes of dewaxing, degumming, decoloring, deacidification, and deodorization in the rice bran oil in the present application are known to those skilled in the art and can ensure that the fatty acid composition of the oryzanol baking base oil obtained by heating, cooling, and stirring, and filtering the oryzanol rice oil in the present application is "the fatty acids in the oryzanol baking base oil include, based on the total weight of the fatty acids in the oryzanol baking base oil, palmitic acid 20-25%, heptadecanoic acid 1-4%, stearic acid 30-40%, oleic acid 25-35%, linoleic acid 1-4%, arachidic acid 1-3%, and oryzanol 1-3%".

[0009] In the present application, the fatty acids in the oryzanol baking base oil account for more than 90% of the total weight of the oryzanol baking base oil.

[0010] According to the present application, preferably, in the step S2: the livestock skin is at least one of pig skin, fish skin, and chicken skin.

[0011] According to the present application, preferably, in the step S2: The sieving is through a 90-110 mesh sieve; The ratio of the undersize to water is 1:8-1:15 g / mL. The temperature of the high-temperature closed environment is 100-300 DEG C; the mixing time is 5-12h; The drying treatment is spray drying treatment and / or freeze drying treatment.

[0012] In the application, the high-temperature closed environment is provided by a closed container. The cooling in step S2 is cooling to room temperature.

[0013] According to the application, preferably, in the step S3: the mass ratio of the livestock skin extract, hot water and oryzanol-containing baking base oil is (0.5-5):(10-50):100.

[0014] According to the application, preferably, in the step S3: The temperature of the hot water is 85-100 DEG C; The homogenization is performed using a homogenizer, the speed of the homogenizer is 10000-20000r / min, and the homogenization time is 2-5min; The temperature of the refrigerated aging is 1-8 DEG C, and the time is 12-24h.

[0015] The application provides a baking fat prepared by the preparation method of the baking fat.

[0016] The application provides application of the baking fat in preparation of a baked food.

[0017] According to the application, preferably, the baked food is at least one of a bread, a cake and a puff.

[0018] In the application, the oryzanol-containing rice oil obtained is heated first, and then stirred while being cooled, so that the melting point of the oryzanol-containing baking base oil obtained is increased to 25-35 DEG C. The livestock skin extract is added to the oryzanol-containing baking base oil, so as to provide amphiphilic proteins, peptides and the like to the oryzanol-containing baking base oil. The oryzanol, the baking base oil and the livestock skin extract have a synergistic effect, and the specific synergistic mechanism is as follows: Proteins are denatured under heating or pH change, the natural spatial structure of the proteins is destroyed, intramolecular hydrogen bonds are broken, hydrophobic groups are exposed, and peptide chains are stretched, so as to provide active sites for subsequent crosslinking. The denatured proteins form a primary aggregated gel network with oryzanol and baking base oil through hydrophobic interaction, hydrogen bonding and electrostatic interaction, so as to give the baking fat of the application the solid characteristics of margarine. The amphiphilic proteins, peptides and oryzanol in the livestock skin extract can improve the interaction of the baking base oil with flour and water, and are beneficial to the formation of a dough network structure. The primary aggregated gel network is beneficial to locking the oil and moisture of the baked food, and improves the taste of the baked food.

[0019] The beneficial effects of the technical solutions of the present application are as follows: The baking oil and fat of the present application is beneficial to the formation of network structure in the dough, can enhance the ductility and plasticity of the dough, significantly shorten the dough forming time, and is beneficial to the dough shaping, thereby reducing the dough handling cost.

[0020] The hardness, chewiness and gumminess of the bread prepared from the baking oil and fat of the present application are lower than those of the bread prepared from the baking oil and fat of the comparative examples, and are close to those of the bread prepared from butter. The baking oil and fat of the present application can significantly improve the hardness value, gumminess and chewiness of the baked food, and improve the specific volume of the baked food.

[0021] The baking oil and fat of the present application also has the characteristics of high unsaturated fatty acid content and low saturated fatty acid content, and can avoid the health hazards caused by high saturated oil and cholesterol of animal butter.

[0022] The baking oil and fat of the present application can completely replace animal butter for use in baked food.

[0023] Other features and advantages of the present application will be described in detail in the subsequent specific embodiments. BRIEF DESCRIPTION OF DRAWINGS

[0024] The above and other objects, features and advantages of the present application will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings in which:

[0025] Figure 1 The dough effect photos of the to-be-baked small doughs obtained from Example 1 and Comparative Examples 1-6 of the present application (Example 1-bread A1; Comparative Example 1-bread A2; Comparative Example 2-bread A3; Comparative Example 3-bread B1; Comparative Example 4-bread B2; Comparative Example 5-bread C1; Comparative Example 6-bread C2) are shown. DETAILED DESCRIPTION

[0026] The preferred embodiments of the present application will be described in more detail below. Although the preferred embodiments of the present application are described below, it should be understood that the present application can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to make the present application more thorough and complete, and to fully convey the scope of the present application to those skilled in the art.

[0027] In the following examples and comparative examples: The rice bran oil is selected from Zhejiang Deluokang Food Co., Ltd.; The rice oil without oryzanol is selected from Zhejiang Deluokang Food Co., Ltd.; The butter of Comparative Example 5 was selected from Shandong Niubaisi Dairy Products Co., Ltd.

[0028] Example 1

[0029] The present example provides a preparation method of a baking oil and fat, which comprises the following steps: S1: subjecting the crude rice bran oil to dewaxing, degumming, bleaching, deacidification and deodorization treatment to obtain a rice oil containing oryzanol; subjecting the rice oil containing oryzanol to heating treatment to obtain a rice hot oil containing oryzanol (50℃); simultaneously subjecting the rice hot oil containing oryzanol to freezing cooling and stirring treatment, and collecting the precipitate by filtration to obtain a baking base oil containing oryzanol (melting point 30℃, the total weight of the fatty acids in the baking base oil containing oryzanol comprises: palmitic acid 23%, heptadecanoic acid 2%, stearic acid 35%, oleic acid 30%, linoleic acid 2%, arachidic acid 2%, oryzanol 2%, and the remaining 4% is other trace fatty acids.

[0030] The freezing cooling is such that the temperature of the solid-liquid system during the filtration is 10℃; the cooling rate of the freezing cooling is 1℃ / h; and the stirring speed of the stirring treatment is 10 rpm / min.

[0031] S2: crushing the pigskin with a crusher and passing it through a 100-mesh sieve to obtain undersize; mixing the undersize with water in a high-temperature sealed environment in a sealed container (the solid-liquid ratio of the undersize to water is 1:12 g / mL, the temperature of the high-temperature sealed environment is 150℃, and the mixing time is 8h) to obtain a mixture, which is cooled to room temperature and then filtered to obtain a filtrate; subjecting the filtrate to freeze-drying treatment to obtain a dry powder, which is a pigskin extract.

[0032] S3: mixing and stirring the pigskin extract with hot water at 95℃ until the pigskin extract is completely dissolved to obtain a dissolved material; mixing and homogenizing the baking base oil containing oryzanol with the dissolved material (the homogenization is performed using a homogenizer, the speed of the homogenizer is 15000 r / min, and the homogenization time is 3 min), and then cold-aging (4℃, 24h) to obtain the baking oil and fat.

[0033] The mass ratio of the pigskin extract, hot water and baking base oil containing oryzanol is 2:20:100.

[0034] The baking oil and fat obtained in the present example is used to prepare bread, and the bread preparation method is as follows: Take 150 g of high-gluten flour, 15 g of sugar, 1.5 g of salt, and 2.0 g of yeast and place them in a kneader. Stir at a speed of 100 r / min for 6 min. Then add 75 g of water to the kneader and stir at a speed of 200 r / min for 6 min. Take out the dough, add 7.5 g of the baking oil and fat of the present example, and stir at a speed of 200 r / min for 6 min to obtain a dough to be baked. Divide the dough to be baked into small doughs of 60 g each (error <0.1 g), for a total of 4. Place the small doughs to be baked in a baking tray and place them in a proofing box for proofing for 1 h. The proofing temperature is 33°C and the humidity is 75%. Take out the dough after proofing is completed and place it in an oven. The baking temperature is 180°C for the top and bottom, and the time is 15 min. After baking is completed, place the bread on a cooling rack to cool. Bread A1 is obtained.

[0035] Comparative Example 1: Baking oil and fat without oryzanol

[0036] The present comparative example provides a method for preparing a baking oil and fat. The present comparative example differs from Example 1 only in that the same steps S1 as in Example 1 are performed using rice oil without oryzanol to obtain a baking base oil without oryzanol, and then the same steps S2 and S3 as in Example 1 are performed to obtain a baking oil and fat without oryzanol.

[0037] Bread is prepared using the baking oil and fat without oryzanol obtained in the present comparative example by the same method for preparing bread as in Example 1 to obtain bread A2.

[0038] Comparative Example 2: Baking base oil without oryzanol

[0039] The present comparative example provides a method for preparing a baking oil and fat. The present comparative example differs from Example 1 only in that the same steps S1 as in Example 1 are performed using rice oil without oryzanol to obtain a baking base oil without oryzanol, and then the same steps S2 and S3 as in Example 1 are performed to obtain a baking oil and fat without oryzanol.

[0040] Comparative Example 3: Rice oil without oryzanol and pigskin extract

[0041] The present comparative example provides a method for preparing a baking oil and fat. The present comparative example differs from Example 1 only in that: The pigskin extract is obtained by the same method as in Example 1; The pigskin extract is mixed with hot water at 95°C and stirred until the pigskin extract is completely dissolved to obtain a dissolved material. The rice oil without oryzanol is mixed with the dissolved material and homogenized (the homogenization is performed using a homogenizer at a speed of 15000 r / min for 3 min). The obtained mixture is subjected to cold storage aging (4°C for 24 h) to obtain the baking oil and fat.

[0042] Bread was prepared using the baking oil obtained in this comparative example, and bread B1 was obtained by the same bread preparation method as in Example 1.

[0043] Comparative Example 4: Rice bran oil without oryzanol

[0044] This comparative example provides a method for preparing baking oil. The only difference between this comparative example and Example 1 is that rice bran oil without oryzanol is used directly as the baking oil, and bread B2 is obtained by using the same bread preparation method as in Example 1.

[0045] Comparative Example 5, Butter

[0046] This comparative example uses butter as a baking fat and obtains bread C1 using the same bread preparation method as in Example 1.

[0047] Comparative Example 6, without adding any oils.

[0048] In this comparative example, weigh out 150g of high-gluten flour, 15g of sugar, 1.5g of salt, and 2.0g of yeast and place them in a dough mixer. Mix at 100 rpm for 6 minutes. Then add 75g of water to the dough mixer and mix at 200 rpm for 6 minutes. Remove the dough and divide it into 4 portions of 60g each (error < 0.1g). Place the portions on a baking sheet and proof in a proofing box for 1 hour at 33℃ and 75% humidity. After proofing, place the dough in an oven and bake at 180℃ (top and bottom heat) for 15 minutes. After baking, cool the bread on a cooling rack to obtain bread C2.

[0049] Test case

[0050] This test case observes the dough balls to be baked obtained from the above-described embodiments and comparative examples. Figure 1 As shown, compared with Comparative Examples 1-6, the baking oil of the present invention is conducive to the formation of network structure in dough, which can enhance the extensibility and plasticity of dough. Therefore, the dough formation time can be significantly shortened. The baking oil of the present invention is conducive to the shaping of the dough to be baked, thereby reducing the cost of dough kneading.

[0051] This test example also used a TA.TOUCH physical property testing instrument from Shanghai Baosheng Industrial Development Co., Ltd., and a BVM-L370 food volume analyzer from Swedish Botong Instruments Co., Ltd., to test the physicochemical parameters of the bread obtained in the above examples and comparative examples. The test method was as follows: the bread core was cut into small cubes of 20mm × 20mm × 20mm, and a full texture test was performed using a P / 36 probe. The bread test parameters were: initial speed 3.0mm / s, middle speed 1.0mm / s, post-test speed 5.0mm / s, trigger force 5gf, compression ratio 50%, and holding time 5s. The test results are shown in Table 1.

[0052] Table 1

[0053] From Table 1, it can be seen that: Hardness index: the hardness, chewiness and gumminess of the bread A1 prepared by using the baking oil and fat of the present application are all lower than those of the bread A2, A3, B1, B2 and oil-free bread C2 prepared by using the comparative examples, and are close to the hardness, chewiness and gumminess of the bread C1 prepared by using butter; Specific volume: the specific volume of the bread A1 prepared by using the baking oil and fat of the present application is higher than those of the bread A2, A3, B1, B2 and oil-free bread C2 prepared by using the comparative examples, and is close to the specific volume of the bread C1 prepared by using butter.

[0054] Researches show that the hardness value, gumminess and chewiness of bread are negatively correlated with the quality of bread. That is, the greater the values of the three indexes, the harder the bread is, and the lack of elasticity, softness and refreshing feeling. The results in Table 1 above show that the baking oil and fat of the present application can significantly improve the hardness value, gumminess and chewiness of bread, and increase the specific volume of bread. In addition, the baking oil and fat of the present application also has the characteristics of high unsaturated fatty acid content and low saturated fatty acid content, and can avoid the health hazards caused by high saturated oil and cholesterol of animal butter.

[0055] In summary, the baking oil and fat of the present application can completely replace animal butter for use in baked foods.

[0056] The above has described various embodiments of the present application, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes are obvious to those skilled in the art without departing from the scope and spirit of the described embodiments.

Claims

1. A method for the preparation of a bakery fat, characterized in that, The preparation method comprises the following steps: S1: subjecting the rice bran oil to dewaxing, degumming, bleaching, deacidification and deodorization treatment to obtain rice oil containing oryzanol; subjecting the rice oil containing oryzanol to heating treatment to obtain hot rice oil containing oryzanol; simultaneously subjecting the hot rice oil containing oryzanol to refrigeration and stirring treatment, and collecting the precipitate by filtration to obtain baked base oil containing oryzanol; S2: crushing and sieving the animal skin to obtain undersize; mixing the undersize with water in a high-temperature closed environment to obtain a mixture, and obtaining a filtrate by cooling and filtering; and drying the filtrate to obtain a dry powder, which is an animal skin extract; S3: mixing and stirring the animal skin extract with hot water until the animal skin extract is completely dissolved to obtain a dissolved product; mixing and homogenizing the baked base oil containing oryzanol with the dissolved product, and obtaining the baked oil and fat by cold storage aging.

2. The method of preparing a bakery fat according to claim 1, wherein, In the step S1: The heating treatment is to make the temperature of the hot rice oil containing oryzanol be 50-80℃; The refrigeration is to make the temperature of the solid-liquid system during the filtration be 5-10℃; the refrigeration rate is 1-2℃ / h; and the stirring speed is 5-10rpm / min.

3. The method of preparing a bakery fat according to claim 1, wherein, In the step S1: The melting point of the baked base oil containing oryzanol is 25-35℃; The total weight of the fatty acids in the baked base oil containing oryzanol comprises: palmitic acid 20-25%, heptadecanoic acid 1-4%, stearic acid 30-40%, oleic acid 25-35%, linoleic acid 1-4%, arachidic acid 1-3%, and oryzanol 1-3%.

4. The method of preparing a bakery fat according to claim 1, wherein, In the step S2: the animal skin is at least one of pig skin, fish skin and chicken skin.

5. The method of preparing a bakery fat according to claim 1, wherein, In the step S2: The sieving is through a 90-110 mesh sieve; The ratio of the undersize to water is 1:8-1:15 g / mL; The temperature of the high-temperature closed environment is 100-300℃; and the mixing time is 5-12h; The drying treatment is spray drying and / or freeze drying.

6. The method of preparing a bakery fat according to claim 1, wherein, In the step S3: the mass ratio of the animal skin extract, hot water and baked base oil containing oryzanol is (0.5-5):(10-50):

100.

7. The method of preparing a bakery fat according to claim 1, wherein, In the step S3: The temperature of the hot water is 85-100℃; The homogenization is performed by using a homogenizer, the speed of the homogenizer is 10000-20000r / min, and the homogenization time is 2-5min; The temperature of the cold storage aging is 1-8℃, and the time is 12-24h.

8. The baked oil and fat prepared by the preparation method of the baked oil and fat according to any one of claims 1-7.

9. The use of the baked oil and fat according to claim 8 in the preparation of baked food.

10. Use according to claim 9, wherein, The baked food is at least one of bread, cake and tart.

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