Preparation method of healthy Chinese-style crisp point oil with good ductility
By mixing unsaturated vegetable oil with palm stearin and adding specific immobilized lipase and gelling factors to prepare oil gels, the problem that existing baking oils cannot simultaneously meet the multiple requirements of Chinese pastries is solved, and healthy, low-saturation oil products are achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SOUTH CHINA AGRICULTURAL UNIVERSITY
- Filing Date
- 2026-03-05
- Publication Date
- 2026-06-12
AI Technical Summary
Existing baking oils cannot simultaneously meet the requirements of Chinese pastries in terms of shortening, extensibility, stability, oil cost, and health. In particular, lard contains trans fatty acids and saturated fatty acids, which affect health, while pure vegetable oils have poor shortening and extensibility.
By mixing unsaturated vegetable oil with palm stearin and adding sn-1,3-specific immobilized lipase for reaction, followed by mixing with gelling factors to prepare oil gels, the oil crystallization network is regulated, and oils with low saturated fatty acid content are prepared.
The prepared oil has good extensibility and shortening properties, replacing the hydrogenation process, eliminating trans fatty acids, reducing the risk of cardiovascular disease, and meeting the various requirements of Chinese pastries.
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Figure CN122181592A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of baking-specific oil preparation technology, specifically to a method for preparing a healthy Chinese-style pastry oil with good extensibility. Background Technology
[0002] Chinese-style pastries are widely popular due to their multi-layered structure created by the flaky process, which provides a pleasant chewing experience. This multi-layered structure is due to the role of fats. Key characteristics required include good extensibility (hardness), a wide range of plasticity (suitable saturated fat content), suitable melting characteristics, stability, and flakiness. Currently, lard is the most commonly used baking fat for making flaky pastries, with a smaller portion using pure vegetable oils or hydrogenated vegetable oils. However, lard has a spherical crystal structure, making it prone to sandiness and instability. Over-refining at high temperatures easily leads to oxidation, and its consumption is restricted due to its non-halal status. Hydrogenated vegetable oils contain high levels of trans fatty acids (TFA) and saturated fatty acids (SFA), which are harmful to human health. Pure vegetable oils have poor flakiness and extensibility, resulting in poor product quality. Therefore, there is an urgent need to adjust the fats to simultaneously meet the requirements of flakiness, extensibility, stability, cost-effectiveness, and health benefits. Summary of the Invention
[0003] The purpose of this invention is to provide a method for preparing a healthy Chinese-style pastry oil with good extensibility, which solves the problem that existing oils cannot simultaneously meet the requirements of multiple aspects such as shortcrust pastry, extensibility, stability, oil cost, and health.
[0004] This invention is achieved through the following technical solutions:
[0005] A method for preparing a healthy Chinese-style pastry fat with good extensibility, the method comprising the following steps:
[0006] S1. Mix unsaturated vegetable oil with palm stearin, then add sn-1,3 specific immobilized lipase for reaction, centrifuge to remove the precipitated immobilized enzyme, and obtain low-saturated fatty acid transesterification base oil.
[0007] S2. The low-saturated fatty acid transesterification base oil obtained in step S1 is mixed with different gelling agents to prepare the oil gel. It is then placed in a refrigerator at 4°C to crystallize into an oil gel, and then placed in a constant temperature oven at 20°C for three days to mature, thus obtaining a low-saturated fatty acid Chinese pastry special oil.
[0008] Preferably, the unsaturated vegetable oil in step S1 is one or more of sunflower seed oil, soybean oil, rice bran oil, corn oil, fish oil, olive oil, glycerin, grape seed oil, and peanut oil.
[0009] Preferably, in step S1, the amount of sn-1,3-specific immobilized lipase added is 5% to 8 wt% of the total mass of unsaturated vegetable oil and palm stearin, and the reaction is carried out under vacuum at 70 r / min for 2 to 6 hours.
[0010] Preferably, in step S1, the total mass percentage of unsaturated vegetable oil and palm stearin is 100%, and the mass percentage of unsaturated vegetable oil is 30-35%.
[0011] Preferably, step S2 is as follows: the low-saturated fatty acid transesterification base oil obtained in step S1 is heated and stirred at 120°C to dissolve, then solidified at 4°C for 24 hours, and then aged at 20°C for 73 hours to obtain a low-saturated fatty acid Chinese pastry special oil.
[0012] Preferably, the gelling agent is a mixture of one of white beeswax and yellow beeswax and one of glyceryl monostearate or glyceryl distearate.
[0013] Preferably, the total concentration of gelling agents in the oil is 0.1 wt% to 10 wt%.
[0014] Preferably, the weight ratio of white beeswax or yellow beeswax to glyceryl monostearate or glyceryl distearate in the gelling agent is 3:7. The total concentration of the gelling agent accounts for 10 wt% of the oil phase.
[0015] The beneficial effects of this invention are as follows: This invention optimizes the triglyceride structure by adding sn-1,3-specific immobilized lipase to a mixture of unsaturated vegetable oil and palm stearin, obtaining more low-saturated fatty acid transesterification base oil. Then, it mixes with gelling factors to directionally regulate the oil crystallization network. The resulting oil product has the advantages of high unsaturated fatty acid content, good shortening and extensibility, replacing the existing hydrogenation process, completely eliminating trans fatty acids, avoiding cardiovascular disease risks, and solving the problem that existing oils cannot simultaneously meet the requirements of shortening, extensibility, stability, oil cost, and health. Attached Figure Description
[0016] Figure 1 It is a high-quality composition;
[0017] Figure 2 This is a macroscopic view of the finished apple tart. Detailed Implementation
[0018] The following is a further description of the invention, but not a limitation thereof.
[0019] Example 1: Preparation of a special oil for Chinese-style pastries:
[0020] (1) Mix sunflower seed oil (7 g) and palm stearin (3 g) in a mass ratio of 7:3, add 0.077 g (7.77 wt% of the total amount of sunflower seed oil and palm stearin) of sn-1,3 specific immobilized lipase, react under vacuum at 70 r / min for 2 hours and 48 min, centrifuge at 6000 r / min for 15 min to remove the precipitated immobilized enzyme, and obtain low saturated fatty acid ester exchange base oil.
[0021] (2) Mix the obtained 9g of low saturated fatty acid ester exchange base oil with 0.7g of white beeswax and 0.3g of glyceryl monostearate, stir and dissolve at 120°C on a heating table, and then solidify at 4°C for 24 hours to form an oil gel.
[0022] (3) The oil gel was aged at a constant temperature of 20℃ for three days to obtain a special oil for Chinese pastry.
[0023] Example 2:
[0024] (1) Mix sunflower seed oil (7 g) with palm stearin (3 g), add 0.077 g of sn-1,3 specific immobilized lipase, react under vacuum at 70 r / min for 2 hours and 48 min, centrifuge at 6000 r / min for 15 min to remove the precipitated immobilized enzyme, and obtain low saturated fatty acid ester exchange base oil.
[0025] (2) The obtained 9g of low saturated fatty acid ester exchange base oil was mixed with 0.7g of beeswax and 0.3g of glyceryl monostearate. After being heated to 120°C and stirred to dissolve, it was cured at 4°C for 24 hours to form an oil gel.
[0026] (3) The oil gel was aged at a constant temperature of 20℃ for three days to obtain a special oil for Chinese pastry.
[0027] Comparative Example 1:
[0028] Referring to Example 1, the difference is that in step (2), white beeswax is replaced with carnauba wax.
[0029] (1) Mix sunflower seed oil (7 g) with palm stearin (3 g), add 0.077 g of sn-1,3 specific immobilized lipase, react under vacuum at 70 r / min for 2 hours and 48 min, centrifuge at 6000 r / min for 15 min to remove the precipitated immobilized enzyme, and obtain low saturated fatty acid ester exchange base oil.
[0030] (2) Mix the obtained 9g of low saturated fatty acid ester exchange base oil with 0.7g of carnauba wax and 0.3g of glyceryl monostearate, stir and dissolve at 120°C on a heating table, and then solidify at 4°C for 24 hours to form an oil gel.
[0031] (3) The oil gel was aged at a constant temperature of 20℃ for three days to obtain a special oil for Chinese pastry.
[0032] Comparative Example 2:
[0033] Referring to Example 1, the difference is that in step (2), white beeswax is replaced with rice bran wax.
[0034] (1) Mix sunflower seed oil (7 g) and palm stearin (3 g) in a certain ratio, add 0.077 g of sn-1,3 specific immobilized lipase, react under vacuum at 70 r / min for 2 hours and 48 min, centrifuge at 6000 r / min for 15 min to remove the precipitated immobilized enzyme, and obtain low saturated fatty acid ester exchange base oil.
[0035] (2) Mix the obtained 9g of low saturated fatty acid ester exchange base oil with 0.7g of rice bran wax and 0.3g of glyceryl monostearate, stir and dissolve at 120°C on a heating table, and then solidify at 4°C for 24 hours to form an oil gel.
[0036] (3) The oil gel was aged at a constant temperature of 20℃ for three days to obtain a special oil for Chinese pastry.
[0037] Comparative Example 3 (Blank Control Example):
[0038] Referring to Example 1, the difference is that sn-1,3-specific immobilized lipase was not added.
[0039] Oils are obtained by directly mixing sunflower seed oil and palm stearin.
[0040] Comparative Example 4:
[0041] Referring to Example 1, the difference is that: no gelling agent was added and the oil gel technology was used to process it, and it was a low-saturated fatty acid ester exchange base oil obtained by only processing step (1).
[0042] Comparative Example 5:
[0043] Referring to Example 1, the difference is that 8 grams of sunflower seed oil and 2 grams of palm stearin (in an 8:2 ratio) are mixed and then reacted.
[0044] Comparative Example 6:
[0045] Commercially available lard
[0046] Experimental Example 1: Fatty Acid Content Test of Oils Used in Chinese Pastries
[0047] Methyl esterification of oil and fat fatty acid composition determination sample: Add two drops (approximately 60 mg) of the completely melted oil and fat sample from Examples 1, 2, and Comparative Examples 1-6 to a 10 mL glass bottle. Add 4 mL of isooctane and vortex for 10 s to completely dissolve the oil and fat. Add 200 μL of potassium hydroxide-methanol solution (approximately 2 mol / L) and shake vigorously for 30 s. After standing for 10 min, add approximately 1 g of anhydrous sodium sulfate, shake for 10 s, and let stand for 40 min. Take approximately 1 mL of the supernatant and filter it through a 0.22 μm filter membrane into a chromatographic bottle. This is the sample to be tested. Detection conditions refer to GB5009.168-2016 Determination of Fatty Acids in Food.
[0048] Table 1 shows that the saturated fatty acid content of lard is as high as 43.4%, which is about 13% higher than that of the structured vegetable oils in Examples 1-2. Current literature indicates that low-saturated fats are defined as those with a saturated fatty acid content ≤40%. High-saturated lard products increase cholesterol levels and the risk of cardiovascular disease, which is detrimental to human health. Examples 1 and 2 both meet the criteria for low-saturated fats. A comparison of Examples 1, 3, and 4 shows that adding sn-1,3-specific immobilized lipase in step (1) helps reduce the saturated fatty acid content.
[0049] Table 1 Fatty acid composition of finished oil products Experimental Example 2: Solid Fat Content Test of Oils and Fats for Chinese Pastries
[0050] The structured oils prepared in Examples 1-2 and Comparative Examples 1-6 were used as test samples to determine the solid fat content. 4g of sample was weighed and placed in an NMR tube. The solid fat content of the oils was determined by low-field NMR at 10℃, 20℃, 30℃, 37℃, 40℃, and 50℃. The test results are shown in Table 2.
[0051] As shown in Table 2, the solid fat content of the Chinese-style pastry-specific oils constructed with different wax-based composite gelling agents in Examples 1-2 and Comparative Examples 1-2 showed no significant difference at 10°C. However, at 37°C, the SFC (solid fat content) of the oils physically mixed with carnauba wax in Comparative Example 1, rice bran wax in Comparative Example 2, and glyceryl monostearate in Comparative Example 2 were all greater than 5%, resulting in poor mouth melting properties, affecting the finished product's texture, hardness, lack of crispness, and strong waxy feel. In contrast, the white beeswax in Example 1 and the yellow beeswax in Example 2 had an SFC of less than 5% at 37°C, exhibiting good mouth melting properties and a wider overall plasticity range. These are composite broad-plasticity oils (with an SFC greater than or equal to 12 at a range of 10°C-37°C) with processing properties. Furthermore, during oil processing, the SFC must be greater than 10% at 20°C to ensure the oil does not leak at room temperature, effectively coats the dough, and provides extensibility. The white beeswax in Example 1 and the yellow beeswax in Example 2 both had an SFC greater than 10% at 20°C, also meeting this property. A comparison of Example 1 and Comparative Example 4 shows that the addition of a gelling agent composed of white beeswax and glyceryl monostearate, followed by oleogel treatment, is beneficial for increasing extensibility. However, the oil obtained in Comparative Example 5, using sunflower seed oil and palm stearin in an 8:2 ratio, has a narrower plasticity range than the oil in Example 1. Furthermore, after oleogel plasticization, its plasticity is poor, and it is prone to leakage at 20°C, which does not meet the processing requirements of oils.
[0052] Table 2. Solid fat content of finished oil products at various temperatures. .
[0053] Experiment Example 3: Dough Extensibility Test
[0054] Dough preparation: The extensibility of the dough can be tested using a texture stretching device. The Chinese pastry-specific oils obtained from Examples 1-2 and Comparative Examples 1, 2 and 6 are kneaded into Chinese pastry water-oil dough. After kneading, the dough is hydrated for 30 minutes. The hydrated dough is then removed, and 3g of solid dough is weighed from each group. The dough is then kneaded into noodles of uniform thickness, 13cm, and the test begins.
[0055] Testing process: Install the stretching base and the stretching probe, take out the dough strips prepared and shaped in Examples 1-2, Comparative Examples 1-3 and Comparative Example 6, fix them at both ends of the stretching instrument, set the stretching distance to be 85mm, and stretch them at a speed of 1.45mm / s to both ends, and record the distance of the break in the middle.
[0056] As shown in Table 3, the dough with lard (Comparative Example 6) had the longest stretching distance. Due to the high saturated fatty acid content of animal fats, the dough has good stretching properties. The dough stretching distance of Examples 1 and 2 was the next longest, and that of Comparative Example 3 was the shortest. The stretching distance of the optimal dough in the structured Chinese pastry-specific fat in Example 2 was only 3 mm different from that of commercially available lard, which has very good extensibility. In Chinese pastries, the extensibility of the water-oil dough is the core foundation for the shaping and flaking of pastries, and directly determines the appearance, layers and taste of the finished product.
[0057] Table 3 Dough Extensibility Test .
[0058] Test Example 4: Compositional Texture Test
[0059] The finished Chinese-style pastries prepared using the special oils for Chinese-style pastries prepared in Comparative Examples 1, 2, 1, and 2, and the Chinese-style pastry from Comparative Example 6 were used as test samples for macroscopic observation and puncture texture determination. After cooling, the Chinese-style pastries prepared in Examples 1-2, Comparative Examples 1-2, and the control example were placed on a table and photographed using a standard light source. The test results are shown below. Figure 2 .
[0060] pass Figure 2 The experimental results show that the Chinese-style pastry-specific oils prepared in Examples 1-2 and Comparative Examples 1-2 are effective in apple pastry products compared to Comparative Example 6. All apple pastries, after puff pastry shaping and baking, exhibited a uniform, layered, flaky texture and intact shape. However, some Comparative Examples 1-2 showed surface cracking, possibly due to the water-oil dough not easily stretching during the puff pastry process with some of the prepared Chinese-style pastry-specific oils. Macroscopic observation showed no significant difference between Examples 1-2 and Comparative Example 6. Further evaluation of the finished product's texture revealed that the puncture hardness of the finished product showed the same as Example 1, indicating that the oil gel technology increases the plasticity of the oil, improving its processing properties and achieving the flaky texture required for Chinese-style pastries, resulting in a crispier texture. The apple pastries prepared with the Chinese-style pastry-specific oil after crystallization control had a similar texture to the lard-based product, with no significant difference. The textural hardness of Examples 1 and 2 was lower than that of Comparative Examples 1, 2 and 3. This is positively correlated with the wide plasticity of the solid fat content in the oil, proving that the wide plasticity realizes the processing characteristics of Chinese pastry oil and can effectively replace lard to achieve a similar texture while meeting the requirements of zero trans-saturated fatty acids.
Claims
1. A method for preparing a healthy Chinese-style pastry fat with good extensibility, characterized in that, The method includes the following steps: S1. Mix unsaturated vegetable oil with palm stearin, then add sn-1,3 specific immobilized lipase for reaction, centrifuge to remove the precipitated immobilized enzyme, and obtain low-saturated fatty acid transesterification base oil. S2. The low-saturated fatty acid transesterification base oil obtained in step S1 is mixed with gelling agent to prepare the oil gel. It is placed in a refrigerator at 4°C to crystallize into an oil gel, and then placed in a constant temperature oven at 20°C for three days to mature, thus obtaining a low-saturated fatty acid Chinese pastry special oil.
2. The preparation method according to claim 1, characterized in that, In step S1, the unsaturated vegetable oil is one or more of the following: sunflower seed oil, soybean oil, rice bran oil, corn oil, fish oil, olive oil, glycerin, grape seed oil, and peanut oil.
3. The preparation method according to claim 1, characterized in that, In step S1, the amount of sn-1,3-specific immobilized lipase added is 5% to 8 wt% of the total mass of unsaturated vegetable oil and palm stearin, and the reaction is carried out under vacuum at 70 r / min for 2 to 6 hours.
4. The preparation method according to claim 1, characterized in that, Step S1 is based on a total mass percentage of 100% for unsaturated vegetable oil and palm stearin, with the mass percentage of unsaturated vegetable oil being 30-35%.
5. The preparation method according to claim 1, characterized in that, Step S2 is as follows: The low-saturated fatty acid transesterification base oil obtained in step S1 is stirred and dissolved with gelling agent at 120°C, then solidified at 4°C for 24 hours, and then aged at 20°C for 73 hours to obtain a low-saturated fatty acid Chinese pastry special oil.
6. The preparation method according to claim 1, characterized in that, The gelling agent is a mixture of one of white beeswax and yellow beeswax and one of glyceryl monostearate or glyceryl distearate.
7. The preparation method according to claim 1, characterized in that, The total concentration of gelling agents in the oil is 0.1wt%~10wt%.
8. The preparation method according to claim 6, characterized in that, The weight ratio of white beeswax or yellow beeswax to glyceryl monostearate or glyceryl distearate in the gelling agent is 3:7, and the total concentration of the gelling agent accounts for 10 wt% of the oil phase.