Processing technology and application of non-extruded lard oil

Abstract

The application belongs to the technical field of food processing, and particularly relates to a processing technology and application of non-extrusion puff pastry oil. The processing technology comprises a quenching and kneading process. The hardness of the non-extrusion puff pastry oil after maturation is 350-1200 g at 5-25 DEG C, the production capacity is increased by 30-100% compared with that of the puff pastry oil produced by a rest pipe extrusion process, and the puff pastry made of the puff pastry oil has no significant difference in layering, expansion degree and taste after baking compared with the puff pastry made of the puff pastry oil extruded by the rest pipe.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a processing technology and application of non-extruded tart crust butter. Background Technology

[0002] Tart crust butter is a type of baking fat used in sheet-like margarine. It's a product obtained by refining various oils (modified or unmodified) and combining them with emulsifiers, antioxidants, water, and flavorings through a rapid cooling and kneading process. In use, tart crust butter involves wrapping the dough with sheet butter, rolling it out thinly, folding it, and then rolling it again to create an alternating layered structure of dough and butter. The butter layer containing moisture, when baked at high temperatures, allows the steam to separate the two layers, causing the tart to expand and rise. The butter layer in the middle separates the dough, preventing them from sticking together, resulting in a multi-layered tart product with distinct layers. This process requires the butter to have good extensibility, a suitable consistency (not too soft, not too firm), to not break during the puff pastry process, to not stick together within the dough layers, and to be evenly distributed throughout the dough.

[0003] With the raw materials remaining constant, the processing technology of margarine has a significant impact on product performance. The processing equipment mainly includes numerous units such as emulsifying tanks, high-pressure pumps, quenching units, kneading units, and resting tube units. The speed, volume, heat exchange area, and number of quenching units, the volume, speed, and number of kneading units, and the flow rate of the high-pressure pump vary considerably. The connection methods between quenching and kneading processes also differ, leading to a complex processing technology. Furthermore, improper selection of process parameters can result in products failing to meet performance requirements. The resting tube is a traditional processing technique for flake-shaped fats, providing a certain resting time for the fat to further crystallize within the production system. The fat crystals further grow and are compressed within the resting tube, resulting in denser and harder flake-shaped fats. Furthermore, the size of the stop tube, the number of mesh plates in the middle of the stop tube, the position of the mesh plates, and the size of the mesh holes all have a significant impact on the extensibility and application performance of the final sheet grease (BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS. Sixth Edition. Volume: 486-488).

[0004] In patent CN111165592A, Yang Xiaomin fully verified the complexity of baking fat processing and invented a process for quickly determining the processing of margarine. However, the margarine produced by this method has a hardness ≤300g after ripening, and its application is for mixing dough, rather than for layering fats like tart crust butter. Regarding the processing of layering fats like tart crust butter, Yang Xiaomin also invented a corresponding processing method in another invention patent CN 113615742 B. All of these processes use a resting tube as an essential step in the production and processing of sheet-like fats, and specify the time the fat needs to remain in the resting tube.

[0005] In CN 105685263 A, Ma Yuan developed a method to improve the plasticity of baking fats and enhance the gloss and oiliness of the final baking product. This involved the development of fat composition and emulsifier compounding, but the preparation method for sheet fats still used the stop tube process in traditional sheet fat processing. Yu Yu, in patent CN 103891921 A, still employed a stop tube extrusion molding process for sheet fats used in making horns. Lefébure et al. [Lefebure, E. et al., Investigation of the influence of processing parameters on physicochemical properties of puffpastry margarines using surface response methodology, Lwt-Food Science and Technology, 2013, 51(1):225-232] studied the influence of process parameters on the properties of sheet margarine using response surface methodology, identifying the process parameters with the greatest impact on margarine properties. However, their research on puff pastry margarine still relied heavily on stop tubes. Houbin Gao et al. (Houbin Gao et al., Effects of different tempering temperatures on the properties of industrial sheet margarine, 2022, 12: 23311-23322) studied the effect of maturation temperature on the application of sheet oils, and their preparation method also adopted the process of extrusion through a stop tube. Summary of the Invention

[0006] The present invention provides a processing technology for non-extruded tart shell oil. This technology does not require passing through a traditional rest pipe, and its production capacity flow rate can be increased by 30 - 100% compared with the extrusion type process using a rest pipe. At the same time, for the egg tarts made with the tart shell oil prepared by the process of the present invention, there is no significant difference in the layers, puffiness and taste after baking compared with the tart shell oil prepared by the extrusion process using a rest pipe.

[0007] The processing technology for non-extruded tart shell oil provided by the present invention includes a quenching and kneading process, and satisfies any one of the following (a) or (b): (a) 1000×n×HTA < Q < 1300×n×HTA, and 0.04Q < V < 0.07Q; Where, Q is the production capacity flow rate Q, with the unit of L / h; n is the number of quenching units; HTA is the heat transfer area of a single quenching unit, with the unit of m 2 ; V is the total kneading volume, with the unit of L; The process steps include: performing at least one kneading process after the quenching process; (b) 1300×n×HTA < Q < 1500×n×HTA, and 0.06Q < V < 0.08Q; Where, Q is the production capacity flow rate Q, with the unit of L / h; n is the number of quenching units; HTA is the heat transfer area of a single quenching unit, with the unit of m 2 ; V is the total kneading volume, with the unit of L; The process steps include: performing at least one kneading process between and after the quenching processes.

[0008] The present invention has conducted in-depth research on the production process of non-extruded margarine, and found that the process selection and process connection of non-extruded margarine have an important impact on the application performance of its final product. Specifically, the range of the production capacity flow rate Q is determined by the heat transfer area HTA of a single quenching unit of the production equipment and the number n of quenching units. At the same time, it also determines the size of the total kneading volume V, and dynamically adjusts the process connection mode of quenching and kneading to maximize the utilization rate of the equipment, reduce the loss and waste of raw and auxiliary materials during the process exploration period, and quickly lock in the optimal range of the production capacity flow rate.

[0009] Furthermore, the process does not include an extrusion process passing through a rest pipe.

[0010] The present invention improves the processing technology of non-extruded margarine. After removing the rest pipe in the conventional production process, the production capacity flow rate is increased by 30 - 100%, and its application effect is equivalent to that of the product extruded through a rest pipe, which can significantly reduce the production cost and improve the production efficiency.

[0011] Furthermore, the process steps in (a) are: rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading.

[0012] Furthermore, the process steps in (b) are: rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2.

[0013] Specifically, when the production flow rate Q is greater than 1300×n×HTA, a kneading process needs to be added at the position of 1 / 3 to 1 / 2 of the quench machine.

[0014] For example, when the capacity Q flow rate is greater than 1000×n×HTA and less than 1300×n×HTA, the process connection is quench 1-quench 2-quench 3-quench 4-knead 1-knead 2; while when Q is greater than 1300×n×HTA and less than 1500×n×HTA, the process connection is quench 1-quench 2-knead 1-quench 3-quench 4-knead 2.

[0015] In one or more embodiments, the process includes four quenching processes, two kneading processes, and a heating and maturation process; preferably, the refrigerant temperature of each quenching unit is -20 to 0°C.

[0016] In one or more embodiments, the process sequentially includes two quenching processes, one kneading process, two quenching processes, one kneading process, and a heating and ripening process; preferably, the refrigerant temperature of each quenching unit is -20 to 0°C.

[0017] In one or more embodiments, the process sequentially includes two quenching processes, one kneading process, two quenching processes, two kneading processes, and a heating and curing process; preferably, the refrigerant temperature of each quenching unit is -20 to 0°C.

[0018] In one or more embodiments, the refrigerant temperature of the quench unit is -20 to 0°C, preferably at least one quench unit has a refrigerant temperature between -5 and 0°C. The setting of the refrigerant temperature is closely related to the heat exchange efficiency and stirring efficiency of the quench machine. In addition, it is also related to the number of scrapers in the quench machine and the gap between the scrapers and the inner wall.

[0019] Furthermore, the rotation speed in the quenching process is 300-500 rpm, and the rotation speed in the kneading process is 30-150 rpm, preferably 30-100 rpm.

[0020] Furthermore, the raw materials for the non-extruded tart crust butter include at least one of palm-based margarine or butter-based margarine.

[0021] In one or more embodiments, the sliding melting point of the raw material is between 35-50°C, preferably 35-45°C; the temperature before entering the quenching unit is 5-10°C higher than its sliding melting point, preferably 5-20°C.

[0022] Furthermore, after the rapid cooling and kneading process, a step of heating by 1-3°C within 5-6 minutes is also included.

[0023] In one or more embodiments, it is preferred to raise the temperature by 1-3°C within 6 minutes, more preferably by 1.5-2.5°C, and most preferably by 1.5-2.0°C.

[0024] Furthermore, the heating process also includes a maturation process, wherein the maturation is carried out at a maturation temperature for 3-10 days; the maturation temperature is the temperature at which the solid fat content (SFC) of the oil-based margarine is 40-45%.

[0025] The present invention also provides a non-extruded tart crust oil processed by the above process, with a hardness of 350-1200g after aging at 5-25℃, preferably packaged in boxes or cans.

[0026] This invention also provides applications for the non-extrusion tart crust oil processed using the above-described process, used in the production of puff pastry products such as Danish pastries, egg tarts, pull-apart breads, palmiers, and pine nut pastries. The product formulation includes various oil bases, emulsifiers, and an aqueous phase, with or without antioxidants, flavorings, colorings, and other ingredients. The oil base composition can be derived from pure vegetable oils, such as palm oil, palm kernel oil, coconut oil, and soybean oil; it can also be derived from pure animal oils, such as butter and dairy fat; or it can be a mixture of vegetable and animal oils, such as palm oil and butter. The formulation of the non-extrusion tart crust oil of this invention can be a well-known formulation in the art, preferably with a melting point of 35-50°C, more preferably a margarine formulation with a melting point of 35-45°C. In this invention, "non-extrusion tart crust oil" refers to margarine prepared by an extrusion process without a stopcock, and its application is consistent with that of conventional sheet oils extruded through a stopcock, mainly used in the production and processing of egg tarts.

[0027] The beneficial effects of this invention are as follows: 1. The non-extrusion tart crust butter of the present invention has a higher production capacity and lower production cost than conventional wrapped butter such as sheet butter.

[0028] 2. The processing technology of the present invention can maximize the production capacity of the equipment, and in particular greatly simplifies the compatibility issues between the quenching unit and the kneading unit, as well as the production capacity, reducing the exploration of process parameters and reducing the waste of production time and raw materials. Attached Figure Description

[0029] Figure 1 Example 1: Baking egg tarts (left half); Example 6: Baking egg tarts (right half).

[0030] Figure 2Comparative Example 8: Baked egg tarts (3 columns on the left); Comparative Example 11: Baked egg tarts (3 columns on the right).

[0031] Figure 3 Example 3: Tart crust oil.

[0032] Figure 4 : Comparative ratio 8 tart crust oil.

[0033] Figure 5 Comparative Example 11: Tart crust oil. Detailed Implementation

[0034] The present invention will now be described in detail with reference to specific embodiments.

[0035] The terms “comprising,” “including,” “having,” “containing,” or any other variations thereof, as used herein, are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not necessarily limited to those elements, but may include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.

[0036] When a mass, concentration, temperature, time, or other value or parameter is expressed as a range, a preferred range, or a range defined by a series of upper and lower preferred values, it should be understood as specifically disclosing all ranges formed by any pair of any upper or preferred value with any lower or preferred value, regardless of whether the range is disclosed individually. For example, the range 1-50 should be understood to include any number, combination of numbers, or subranges selected from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50, as well as all decimal values ​​between the integers mentioned above, such as 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, and 1.9. Regarding subranges, specifically consider "nested subranges" extending from any endpoint of the range. For example, nested sub-ranges of the exemplary range 1-50 may include 1-10, 1-20, 1-30 and 1-40 in one direction, or 50-40, 50-30, 50-20 and 50-10 in another direction.

[0037] The singular form includes the plural objects of discussion unless the context clearly indicates otherwise. "Optional" or "any one" means that the matter or event described thereafter may or may not occur, and the description includes both the possibility that the event occurs and the possibility that the event does not occur.

[0038] Approximate terms used in the specification and claims to modify quantities indicate that the invention is not limited to that specific quantity, but also includes acceptable modifications close to that quantity that do not alter the relevant essential function. Correspondingly, the use of "about," "approximately," etc., to modify a numerical value means that the invention is not limited to that precise value. In some instances, approximate terms may correspond to the precision of the instrument used to measure the value. In this application's specification and claims, scope definitions can be combined and / or interchanged, unless otherwise stated, these scopes include all subscopes contained therein.

[0039] Furthermore, the indefinite articles “a” and “an” preceding the elements or components of this invention do not impose any limitation on the quantity requirement (i.e., the number of times) of the elements or components. Therefore, “an” or “a” should be interpreted as including one or at least one, and the singular form of an element or component also includes the plural form, unless the quantity clearly refers to the singular form.

[0040] The present invention will be further described below with reference to specific embodiments.

[0041] The embodiments and comparative examples of this invention all use the following margarine oil-based formula: 30wt% butter, 10wt% soybean oil, and the balance being palm oil, with the melting point of the oils adjusted to 41℃. The product produced using this process is used as a raw material for puff pastry products such as egg tarts.

[0042] Example 1: The product flow rate is 3200 L / h, and the processing technology is rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures are -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed is 500 rpm; the kneading 1 speed is 100 rpm; the kneading 2 speed is 50 rpm. The temperature rise of the filled product within 6 minutes is 1.5℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0043] Example 2: The product flow rate is 3600 L / h, and the processing technology is rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures are -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed is 500 rpm; the kneading 1 speed is 50 rpm; the kneading 2 speed is 100 rpm. The temperature rise of the filled product within 6 minutes is 1.8℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0044] Example 3: The product flow rate was 4100 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures were -10℃, -12℃, -16℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 150 rpm; the kneading 2 speed was 50 rpm. The temperature rise of the filled product within 6 minutes was 1.6℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0045] Example 4: The product flow rate was 4200 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2-kneading 3. The rapid cooling unit temperatures were -10℃, -14℃, -16℃ and -20℃, and the rapid cooling speed was 500 rpm. The kneading speed was 50 rpm, the kneading speed was 100 rpm, and the kneading speed was 60 rpm. The temperature rise of the filled product within 6 minutes was 1.8℃, and it was placed in a 15℃ curing chamber for 7 days.

[0046] Example 5: The product flow rate is 4500 L / h, and the processing technology is rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2-kneading 3. The rapid cooling unit temperatures are -10℃, -14℃, -16℃ and -20℃, and the rapid cooling speed is 500 rpm; the kneading speed is 50 rpm, the kneading speed is 100 rpm, and the kneading speed is 60 rpm; the temperature rise of the filled product within 6 minutes is 1.4℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0047] Example 6: The product flow rate is 4800 L / h, and the processing technology is rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2-kneading 3. The rapid cooling unit temperatures are -16℃, -16℃, -18℃ and -20℃ respectively, and the rapid cooling speed is 500 rpm; the kneading speed is 50 rpm, the kneading speed is 100 rpm, and the kneading speed is 60 rpm. The temperature rise of the filled product within 6 minutes is 1.4℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0048] Comparative Example 1: The product flow rate was 3000 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures were -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 100 rpm; the kneading 2 speed was 50 rpm, and the temperature rise of the filled product within 6 minutes was 1.5℃. The product was then placed in a 15℃ curing chamber for 7 days of curing.

[0049] Comparative Example 2: The product flow rate was 3200 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2. The rapid cooling unit temperatures were -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 100 rpm; the kneading 2 speed was 50 rpm, and the temperature rise of the filled product within 6 minutes was 1.5℃. The product was then placed in a 15℃ curing chamber for 7 days of curing.

[0050] Comparative Example 3: The product flow rate was 3200 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2-kneading 3. The rapid cooling unit temperatures were -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 100 rpm; the kneading 2 speed was 50 rpm; the kneading 3 speed was 50 rpm; the temperature rise of the filled product within 6 minutes was 1.5℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0051] Comparative Example 4: The product flow rate was 4100 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2. The temperatures of the rapid cooling units were -10℃, -12℃, -16℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading speed of kneading 1 was 150 rpm; the kneading speed of kneading 2 was 50 rpm. The temperature rise of the filled product within 6 minutes was 1.6℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0052] Comparative Example 5: The product flow rate was 4100 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2-kneading 3. The rapid cooling unit temperatures were -10℃, -12℃, -16℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 50 rpm; the kneading 2 speed was 100 rpm, and the kneading 3 speed was 50 rpm; the temperature rise of the filled product within 6 minutes was 1.6℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0053] Comparative Example 6: The product flow rate was 4200 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures were -10℃, -14℃, -16℃ and -20℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 50 rpm; the kneading 2 speed was 100 rpm, and the temperature rise of the filled product within 6 minutes was 1.8℃. The product was then placed in a 15℃ curing chamber for 7 days of curing.

[0054] Comparative Example 7: The product flow rate was 4200 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2-kneading 3. The rapid cooling unit temperatures were -10℃, -14℃, -16℃ and -20℃, respectively, and the rapid cooling speed was 500 rpm; the kneading speed of kneading 1 was 50 rpm; the kneading speed of kneading 2 was 100 rpm, and the kneading speed of kneading 3 was 50 rpm; the temperature rise of the filled product within 6 minutes was 1.8℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0055] Comparative Example 8: The product flow rate was 5000 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-kneading 2-kneading 3. The rapid cooling unit temperatures were -16℃, -16℃, -18℃ and -20℃, respectively, and the rapid cooling speed was 500 rpm. The kneading speed was 50 rpm, the kneading speed was 100 rpm, and the kneading speed was 60 rpm. The temperature rise of the filled product within 6 minutes was 1.4℃, and it was placed in a 15℃ curing chamber for 7 days of curing.

[0056] Comparative Example 9: Product flow rate 2300 L / h, processing technology is rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-RT (stop tube), rapid cooling unit temperatures are -5℃, -10℃, -14℃ and -18℃ respectively, rapid cooling speed is 500 rpm, kneading 1 speed is 50 rpm; the temperature rise of the filled product within 6 minutes is 1.5℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0057] Comparative Example 10: Product flow rate 3000 L / h, processing technology is rapid cooling 1-rapid cooling 2-kneading 1-rapid cooling 3-rapid cooling 4-RT (stop tube), rapid cooling unit temperatures are -8℃, -12℃, -14℃ and -18℃ respectively, rapid cooling speed is 500 rpm, kneading 1 speed is 50 rpm; the temperature rise of the filled product within 6 minutes is 1.5℃, and it is placed in a 15℃ curing chamber for 7 days of curing.

[0058] Comparative Example 11: The product flow rate was 3600 L / h, and the processing technology was rapid cooling 1-rapid cooling 2-rapid cooling 3-rapid cooling 4-kneading 1-kneading 2. The rapid cooling unit temperatures were -5℃, -10℃, -14℃ and -18℃, respectively, and the rapid cooling speed was 500 rpm; the kneading 1 speed was 200 rpm; the kneading 2 speed was 250 rpm, and the temperature rise of the filled product within 6 minutes was 1.0℃. The product was then placed in a 15℃ curing chamber for 7 days of curing.

[0059] In this embodiment, the heat exchange area of ​​a single quench unit in the processing equipment compared to the comparative example is 0.8m². 2 The volume of a single kneading unit is 100L. The parameters and processes are shown in Table 1 below: Table 1 Summary of Process Parameters

[0060] The hardness of the tart crust oil prepared in the above examples and comparative examples was tested. The test method was as follows: after the tart crust oil was cured, it was placed in constant temperature ovens at 5℃ and 25℃ respectively. The hardness of the product was tested using a Stable Micro Systems TA-XT plus texture analyzer (the probe was P / 6, and the test parameters were: speed before test: 1.00mm / s; speed during test: 2.00mm / s; speed after test: 2.00mm / s; pressure distance: 20mm, and the hardness was measured by the maximum pressure value). Each sample was measured 3 times, and the average value was taken as the final hardness value (g).

[0061] The results are shown in Table 2 below: Table 2 Texture test results

[0062] Test results show that the tart crust oil prepared in Examples 1-6 of this invention has a hardness of 925.6-1132.5g at 5°C and 386.3-458.9g at 25°C. As the production flow rate increases from 3200L / h to 4800L / h, the product hardness gradually increases, but remains within a suitable range. Compared with Comparative Examples 9-10 (production capacity 2300-3000L / h) containing a stopcock, the examples, with a 30-100% increase in production capacity, have hardness values ​​that are comparable or slightly better. Compared with other comparative examples, the hardness of the examples of this invention is more moderate, indicating that the process connection method of this invention can effectively avoid products that are too hard or too soft. Furthermore, the kneading speed of Comparative Example 11 was too high, resulting in excessively high hardness at 5°C and excessively low hardness at 25°C. In summary, this invention, by eliminating the stopcock and increasing production capacity, and by optimizing the process connection method and kneading speed, can control the product hardness within the suitable range required for tart crust oil application.

[0063] The tart crust oil prepared in the above embodiments and comparative examples is applied to egg tarts. The egg tart making steps are as follows: 1) Mix 1500g of egg tart powder, 80g of sugar, and 10g of salt in a mixing bowl until well combined; 2) Weigh out 800g of ice water and pour it into the mixing bowl. Stir slowly until the dough comes together. 3) Remove the dough and let it rest at room temperature for 10 minutes, then divide the dough and refrigerate it at 5℃ for 2 hours to relax. 4) Weigh the oil in the examples or comparative examples, roll it into a regular rectangle, and then wrap it with oil. 5) Use 2.5 parts dough and 1 part oil to wrap the oil; 6) The oil is wrapped by folding it four times twice, and the oil is left to rest for 1 hour after each wrapping. 7) After wrapping the dough with oil for the last time, roll it out to a thickness of 5mm and divide it into 20cm wide sheets; 8) Roll it up into a tart stick, let it relax at room temperature for 1 hour, then place it at -18℃ overnight; 9) Thaw and cut into 22-24g pieces, place in tart cups, and press into shape using a machine; 10) Freeze the shaped tart shells overnight; 11) After thawing, pour in the tart filling and bake. 12) Bake in a hot air oven at 175℃ for 28 minutes and then remove from the oven.

[0064] A scoring system was used, and the egg tarts were distributed to 1000 evaluators. The scoring details are shown in Table 3 below: Table 3. Tart Crust Butter Evaluation Scoring Rules

[0065] The results are shown in Table 4 below: Table 4. Tart Crust Butter Evaluation Score Sheet

[0066] The test results in the table show that the embodiments of the present invention exhibit excellent performance in terms of oil texture, oil encapsulation process, frozen tart shell (opening diameter and integrity), and baked tart crust (ease of demolding, integrity, tart diameter, and bottom thickness), verifying the rationality of the process parameter selection and process connection method of the present invention. Compared with comparative examples 9-10 containing the stop tube, the embodiments of the present invention score higher, indicating that the product application effect did not decrease but rather slightly improved after removing the stop tube. In summary, the present invention can stably produce tart crust oil with application effects that are not significantly different from or even better than those of products extruded with stop tubes, within a capacity increase range of 30-100%.

[0067] It is understood that the above specific embodiments are all further illustrations of the present invention and are not intended to limit the scope of protection of the present invention. For those skilled in the art, all other modifications and refinements obtained without creative effort are within the scope of protection of the present invention.

Claims

1. A processing method for non-extrusion tart crust butter, characterized in that, It includes a quenching and kneading process and satisfies any one of the following (a) or (b): (a) 1000×n×HTA < Q < 1300×n×HTA, and 0.04Q < V < 0.07Q; Where Q is the capacity flow rate Q, in L / h; n is the number of quench units; HTA is the heat exchange area of ​​a single quench unit, in m². 2 V represents the total volume of the kneaded mixture, in liters (L). The process steps include: performing at least one kneading process after the quenching process; (b) 1300×n×HTA < Q < 1500×n×HTA, and 0.06Q < V < 0.08Q; Where Q is the capacity flow rate Q, in L / h; n is the number of quench units; HTA is the heat exchange area of ​​a single quench unit, in m². 2 V represents the total volume of the kneaded mixture, in liters (L). The process steps include: performing at least one kneading process between the quenching processes and after the quenching process.

2. The processing technology of the non-extruded tart crust butter according to claim 1, characterized in that, The process does not include an extrusion process through a rest tube.

3. The processing technology of the non-extruded tart crust butter according to claim 1, characterized in that, The process steps in (a) are quenching 1 - quenching 2 - quenching 3 - quenching 4 - kneading.

4. The processing technology of the non-extruded tart crust butter according to claim 1, characterized in that, The process steps in (b) are quenching 1 - quenching 2 - kneading 1 - quenching 3 - quenching 4 - kneading 2.

5. The processing method of the non-extruded tart crust butter according to claim 1, characterized in that, The rotational speed in the quenching process is 300 - 500 rpm, and the rotational speed in the kneading process is 30 - 150 rpm.

6. The processing method of the non-extruded tart crust butter according to claim 1, characterized in that, The raw materials of the non - extrusion type tart shell oil include at least one of palm - based margarine or butter - based margarine.

7. The processing method for non-extruded tart crust butter according to claim 1, characterized in that, After the quenching and kneading processes, it further includes a step of raising the temperature by 8. The margarine processing method according to claim 7, characterized in that, ​ 9. A non-extrusion tart crust butter processed according to any one of claims 1-8, characterized in that, ​ 10. The application of the non-extrusion tart crust butter according to claim 9, characterized in that, ​

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