CN103798499A - Ice cream coating grease - Google Patents
Ice cream coating grease Download PDFInfo
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- CN103798499A CN103798499A CN201210454277.2A CN201210454277A CN103798499A CN 103798499 A CN103798499 A CN 103798499A CN 201210454277 A CN201210454277 A CN 201210454277A CN 103798499 A CN103798499 A CN 103798499A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 113
- 239000011248 coating agent Substances 0.000 title claims abstract description 88
- 238000000576 coating method Methods 0.000 title claims abstract description 88
- 239000004519 grease Substances 0.000 title claims abstract description 81
- 150000002148 esters Chemical class 0.000 claims abstract description 79
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 65
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 65
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 50
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 46
- 239000002540 palm oil Substances 0.000 claims abstract description 46
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims description 61
- 238000007670 refining Methods 0.000 claims description 35
- 239000003054 catalyst Substances 0.000 claims description 32
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 25
- 239000011630 iodine Substances 0.000 claims description 25
- 229910052740 iodine Inorganic materials 0.000 claims description 25
- 235000019219 chocolate Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 16
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical group [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 238000004332 deodorization Methods 0.000 claims description 10
- 239000010779 crude oil Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000003960 organic solvent Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- QDRKDTQENPPHOJ-UHFFFAOYSA-N sodium ethoxide Chemical compound [Na+].CC[O-] QDRKDTQENPPHOJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000005809 transesterification reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical group C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 4
- 238000000638 solvent extraction Methods 0.000 claims description 4
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- 125000004185 ester group Chemical group 0.000 claims 3
- 239000003921 oil Substances 0.000 abstract description 31
- 235000019198 oils Nutrition 0.000 abstract description 31
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 abstract description 8
- 238000002425 crystallisation Methods 0.000 abstract description 4
- 230000008025 crystallization Effects 0.000 abstract description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- 239000003925 fat Substances 0.000 description 32
- 235000019197 fats Nutrition 0.000 description 32
- 244000299461 Theobroma cacao Species 0.000 description 22
- 235000019864 coconut oil Nutrition 0.000 description 20
- 239000003240 coconut oil Substances 0.000 description 20
- 239000000047 product Substances 0.000 description 18
- 239000007787 solid Substances 0.000 description 12
- 239000006255 coating slurry Substances 0.000 description 11
- 235000019869 fractionated palm oil Nutrition 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 9
- 238000001514 detection method Methods 0.000 description 8
- 241000894007 species Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 238000010257 thawing Methods 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- 108090001060 Lipase Proteins 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 239000003957 anion exchange resin Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 150000001341 alkaline earth metal compounds Chemical class 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 2
- 239000002841 Lewis acid Substances 0.000 description 2
- 229910000574 NaK Inorganic materials 0.000 description 2
- 108010084311 Novozyme 435 Proteins 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 101001003495 Pseudomonas fluorescens Lipase Proteins 0.000 description 2
- 101001064559 Pseudomonas fluorescens Lipase Proteins 0.000 description 2
- 101100260207 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc2 gene Proteins 0.000 description 2
- 101100365571 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc4 gene Proteins 0.000 description 2
- 101100365572 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc6 gene Proteins 0.000 description 2
- 229910006404 SnO 2 Inorganic materials 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- NSIKFNOYIGGILA-UHFFFAOYSA-N [Na].[Na].[K] Chemical compound [Na].[Na].[K] NSIKFNOYIGGILA-UHFFFAOYSA-N 0.000 description 2
- 125000003545 alkoxy group Chemical group 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 150000007942 carboxylates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000002734 clay mineral Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 150000002357 guanidines Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 229940070765 laurate Drugs 0.000 description 2
- 150000007517 lewis acids Chemical class 0.000 description 2
- 229910044991 metal oxide Inorganic materials 0.000 description 2
- 150000004706 metal oxides Chemical class 0.000 description 2
- 239000002808 molecular sieve Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 241000588810 Alcaligenes sp. Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000235403 Rhizomucor miehei Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- CETPSERCERDGAM-UHFFFAOYSA-N ceric oxide Chemical compound O=[Ce]=O CETPSERCERDGAM-UHFFFAOYSA-N 0.000 description 1
- 229910000422 cerium(IV) oxide Inorganic materials 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 210000000887 face Anatomy 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011104 metalized film Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides ice cream coating grease. The ice cream coating grease is prepared from camphora officinarum seed oil, palm kernel oil stearin and palm oil stearin through ester interchange. The ice cream coating grease has a high crystallization rate and does not contain hydrogenated oil.
Description
Technical field
The present invention relates to ice-cream product special fat field, more particularly, the present invention relates to a kind of not hydrogeneous carburetion, crystalline rate is fast, mouthfeel is good ice-cream coating fat or oil composition.
Background technology
Ice cream is more and more subject to liking of people as a kind of leisure food because it lubricates fine and smooth mouthfeel.Generally ice cream is divided three classes with grease: oil for lotion, oil for coating, oil for local flavor, its floating coat covers chocolate coating product special flavour uniqueness with oil outward as ice cream, applies very extensive in ice cream.Ice-cream coating is made up of soft chocolate mostly, comprises Icing Sugar, skimmed milk power, emulsifying agent and comprises a certain amount of ice-cream coating grease.At present, the subject matter that ice-cream coating product faces: in the time that environment temperature is lower, how makes soft chocolate-coating on ice-cream surface, and form quick and stable crystallization, thereby enhance productivity, cost-saving.
At present, the more ice-cream coating grease of use is mainly coconut oil, palm-kernel oil, palm oil, if use in a large number coconut oil or palm-kernel oil product crystalline rate slow, and non-fusibility is lower.On the other hand, if the melting of the ice cream that use palm oil or its mixture obtain in mouth is bad, cause ice-cream quality and structure to change simultaneously, so that affect product quality.
US5932275 provides a kind of ice-cream coating fat or oil composition, and the fat or oil composition that palm-kernel oil, hydrogenated palm kernel oil, palm-kernel oil tristearin and hydrogenated palm kernel oleostearin are formed is by a certain percentage as oil for ice-cream coating.The alternative cocoa butter of said composition also has similar cocoa flavor and physical property.But the method comprises hydrogenated oil and fat, along with the increase of consumer to health perception, increasing consumer does not wish the edible leisure food that is rich in hydrogenated oil and fat.
CN100482091 provides a kind of ice cream fat or oil composition, and fractionated palm oil is carried to intermediate product PMF as ice-cream coating grease, occurs the local leak source problem that applies of failing when this fat or oil composition can solve lauric fats as ice-cream products.But this fat or oil composition plasticity is higher, therefore cause its crystalline rate slower, be unfavorable for ice-cream coating rapid crystallization and receive dry.
EP19940303170 provides a kind of ice cream fat or oil composition, to at least contain 30%, preferably contain the fat or oil composition of sweet two fat of 50-90% as ice-cream coating grease, compared with this fat or oil composition adopts laurate grease or its compound lard component after over hydrogenation with tradition, be rich in more DAGs, its product main feature quality is softer, it is crisp to be difficult for, mouthfeel is better.But this fat or oil composition contains more DAG component, and crystalline rate is slower, should not be used as ice-cream coating.
CN1140549 provides a kind of fat or oil composition, will at least contain 40%SUS rich mixture and laurate grease is mixed to get coating rich mixture, wherein contains at least 40%SUS rich mixture and is mainly fractionated palm oil and carries intermediate product.This fat or oil composition is compared and is adopted coconut oil, palm oil, hydrogenated rapeseed oil mixture comparatively speaking, can melting and the Flavor release of improving product in oral cavity.But owing to containing higher SUS oil component in this grease, grease plasticity is better, and crystalline rate is slower, and be mainly used in the making of ice cream body, and be difficult to use in ice-cream coating.
Therefore, this area in the urgent need to a kind of crystalline rate comparatively fast, good, the good ice-cream coating rich mixture of non-fusibility of not hydrogeneous carburetion, mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of crystalline rate comparatively fast, good, the good ice-cream coating rich mixture of non-fusibility of not hydrogeneous carburetion, mouthfeel.
Ice-cream coating grease provided by the invention is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.
In a preferred embodiment of the invention, described camphor tree seed oil is refining camphor tree seed oil, the hard ester of described palm-kernel oil is to carry palm-kernel oil dividing of iodine value 1～8, be preferably and carry palm-kernel oil dividing of iodine value 2～6, the hard ester of described palm oil is to carry palm oil dividing of iodine value 10～25, is preferably and carries palm oil dividing of iodine value 13～20.
In a preferred embodiment of the invention, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
In a preferred embodiment of the invention, described ester exchange is under the condition existing at catalyst, by the mixture of hard to described camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester composition, at 60-100 ℃ of reaction 30-60 minute; Preferably, described catalyst is sodium methoxide and/or caustic alcohol.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of refining, preferred, described refining for ester exchange offspring being filtered, comes unstuck, depickling, decolouring, deodorization processing.
In a preferred embodiment of the invention, described refining camphor tree seed oil is by Camphor Tree Seeds crude oil is carried out to refining treatment acquisition, and preferred refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization; Preferably, described Camphor Tree Seeds crude oil, for by broken Camphor Tree Seeds and remove after pulp, adopts organic solvent extraction to obtain, and preferred organic solvent is benzinum or ether.
A further object of the invention is, the preparation method of this rich mixture is provided.
The preparation method of ice-cream coating grease provided by the invention, comprises the following steps:
By camphor tree seed oil, the hard ester of palm-kernel oil and the hard ester admixture of palm oil, under the condition existing at esterification catalyst, in 60-100 ℃ of reaction 30-60 minute.
A further object of the invention is to provide the purposes of this ice-cream coating grease.
Ice-cream coating grease provided by the invention can be used as chocolate mass.
Ice-cream coating grease provided by the invention can be used for making ice-cream coating.
Ice-cream coating grease provided by the invention can be used as making ice cream.
Major advantage of the present invention is:
1, the product that preparation method provided by the invention obtains has faster than commercially available ice-cream coating fat or oil composition crystalline rate, and not hydrogeneous carburetion.
2, fat or oil composition of the present invention has kept good mouthfeel and non-fusibility when lifting crystalline rate is fast.Be in particular in that its SFC curve, in the time of 20-30 ℃, Gu the curvilinear motion of fat content is precipitous, has guaranteed good mouthfeel, near 30 ℃, retain a part of hard fat, be conducive to improve mixture non-fusibility simultaneously.
3, fat or oil composition of the present invention, because carbochain is all shorter, is conducive to absorb, and can play effect of fat-reducing.
The specific embodiment
In the present invention, unless otherwise indicated, all percentage and ratio are all in mass.In addition, all number ranges that the present invention describes include end value and can comprise the upper and lower bound of the scope of disclosure new number range that any combination obtains mutually.For example, be 10 ~ 30 quality % if disclose the quality percentage composition of certain component, preferably 15 ~ 25 quality %, more preferably 20 ~ 23 quality % have been equivalent to disclose following number range: 10 ~ 15 quality %, 10 ~ 25 quality %, 10 ~ 20 quality %, 10 ~ 23 quality %, 15 ~ 30 quality %, 15 ~ 20 quality %, 15 ~ 23 quality %, 20 ~ 25 quality %, 23 ~ 25 quality % simultaneously.
Composition
In the present invention, provide a kind of ice-cream coating grease, it is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.
In the present invention, term " ester exchange " refers to the transfer of the carboxyl groups between enzymatic lipid donor and lipid acceptor.
In the present invention, term " transesterify " refers in the situation that existing or not having catalyst, the transfer of carboxyl groups from lipid donor (except free fatty) to acyl acceptor (except water)
In the present invention, " catalyst " refers to and presents its native form or be rendered as and the catalyst material of the form of mixtures of the carrier of preparing according to technology well known by persons skilled in the art or matrix." catalyst " using in ester exchange reaction can be acidic catalyst, base catalyst, enzyme catalyst etc.
Acidic catalyst refers to as defined acidic catalyst in Lewis implication in document, described document comprises the Advanced Organic Chemistry (Advanced Organic Chemistry) of Jerry MARCH, the 3rd edition, John Wiley & Sons, 1985, the 227th page and content subsequently, or pointed catalyst in this application, includes but not limited to following material: sulfuric acid, phosphoric acid, hydrochloric acid, organic sulfonic acid and carboxylate, iodine, strong Lewis acid type alkoxyl admire Ti (OR) 4, WO
3/ ZrO
2, SO
4/ ZrO
2, SO
4/ SnO
2.
Base catalyst refers to as defined base catalyst in Lewis implication in document, described document comprises the Advanced Organic Chemistry (Advanced Organic Chemistry) of Jerry MARCH, the 3rd edition, John Wiley & Sons, 1985, the 227th page and content subsequently, or pointed catalyst in this application, includes but not limited to following material: sodium metal, potassium, sodium-potassium-sodium alloy, NaOH, KOH, sodium methoxide, metal oxide and alkaline earth metal compound are (as MgO, ZnO, CeO2, La
2zO
3and CaO), molecular sieve, clay mineral, deacidite (as strong-base anion-exchange resin, as OH type 717 type anion exchange resin), immobilization guanidine class material.
Enzyme for the ester exchange of catalysis grease is mainly lipase.Lipase is generally divided into randomness (there is no stereoselectivity) and selectivity (l, 3-stereoselectivity) two classes.The exchange of the lipase-catalyzed grease vinegar of randomness can obtain and the similar catalytic result of conventional chemical catalyst, optionally vinegar exchange reaction of specific lipase energy catalysis stereoselectivity or aliphatic acid.The operable enzyme for the ester exchange of catalysis grease includes but not limited in the present invention: immobilization Pseudomonas fluorescens lipase, immobilised enzymes QLM(obtain from Alcaligenes sp.), immobilization 1,3-selectivity enzyme IM(obtains from Rhizomucor miehei), Novozym 435.
In the present invention, the catalyst using in ester exchange reaction is preferably sodium methoxide, caustic alcohol.
In a preferred embodiment of the invention, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
Preferably, take the gross weight of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil as benchmark, the weight of described camphor tree seed oil is 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight; The weight of the hard ester of described palm-kernel oil is 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 71 % by weight, 72 % by weight, 73 % by weight, 74 % by weight, 75 % by weight, 76 % by weight, 77 % by weight, 78 % by weight, 79 % by weight, 80 % by weight; The weight of described palmitic stearin is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight.
In a preferred embodiment of the invention, before described step of transesterification, camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil are dehydrated after mixing, be preferably at 90-120 ℃ and dehydrate.Rich mixture, through dehydrating processing, can be beneficial to follow-up ester exchange reaction and carry out.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of ester exchange offspring being carried out to refining, preferred, described refining for ester exchange offspring being filtered, comes unstuck, depickling, decolouring, deodorization processing.
As known to the skilled person: crude oil need to pass through refining treatment, could obtain corresponding polished fat.Conventionally refinement step comprise filtration, come unstuck, the step such as depickling, decolouring, deodorization, above-mentioned steps is the routine operation in this area.
In a preferred embodiment of the invention, the camphor tree seed oil using is refining camphor tree seed oil, the hard ester of described palm-kernel oil is to carry palm-kernel oil dividing of iodine value 1～8, the preferred hard ester of palm-kernel oil is to carry palm-kernel oil dividing of iodine value 2～6, the hard ester of described palm oil is to carry palm oil dividing of iodine value 10～25, and the preferred hard ester of palm oil is to carry palm oil dividing of iodine value 13～20.
In a preferred embodiment of the invention, the refining camphor tree seed oil of use is for by Camphor Tree Seeds crude oil being carried out to refining treatment acquisition, and preferred refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization; Preferably, described Camphor Tree Seeds crude oil, for by broken Camphor Tree Seeds and remove after pulp, adopts organic solvent extraction to obtain, and preferred organic solvent is benzinum or ether.
In a preferred embodiment of the invention, the hard ester of the palm-kernel oil of use point is put forward palm-kernel oil component for palm-kernel oil through what point propose acquisition, and its iodine value is 1 ~ 8, and preferred, iodine value is 2 ~ 7, and more preferably 2 ~ 6, preferred 3 ~ 5; Preferably, the iodine value of the hard ester of described palm-kernel oil is 1,2,3,4,5,6,7 or 8.
In a preferred embodiment of the invention, the hard ester of the palm oil of use point is put forward palm oil component for palm oil through what point propose acquisition, and its iodine value is 10 ~ 25, is preferably 11 ~ 24, and more preferably 13 ~ 20, more preferably 15 ~ 20; Preferably, the iodine value of the hard ester of described palm oil is 10,11,12,13,14,15,16,17,18,19,20,21,22,23,24 or 25.
Preparation method
The preparation method of ice-cream coating grease provided by the invention, comprises the following steps:
By camphor tree seed oil, the hard ester of palm-kernel oil and the hard ester admixture of palm oil, under the condition existing at esterification catalyst, in 60-100 ℃ of reaction 30-60 minute.
In a preferred embodiment of the invention, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
Preferably, take the gross weight of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil as benchmark, the weight of described camphor tree seed oil is 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight; The weight of the hard ester of described palm-kernel oil is 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 71 % by weight, 72 % by weight, 73 % by weight, 74 % by weight, 75 % by weight, 76 % by weight, 77 % by weight, 78 % by weight, 79 % by weight, 80 % by weight; The weight of described palmitic stearin is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight.
In a preferred embodiment of the invention, described catalyst is acidic catalyst, base catalyst and/or enzyme catalyst.Preferably, described acidic catalyst comprises sulfuric acid, phosphoric acid, hydrochloric acid, organic sulfonic acid and carboxylate, iodine, strong Lewis acid type alkoxyl admire Ti (OR) 4, WO
3/ ZrO
2, SO
4/ ZrO
2, SO
4/ SnO
2in one or more; Base catalyst comprises one or more in sodium metal, potassium, sodium-potassium-sodium alloy, NaOH, KOH, sodium methoxide, caustic alcohol, metal oxide and alkaline earth metal compound, molecular sieve, clay mineral, deacidite, immobilization guanidine class material, preferably, described alkaline earth metal compound comprises MgO, ZnO, CeO
2, La
2zO
3, one or more in CaO, preferred, described deacidite comprises strong-base anion-exchange resin, is preferably OH type 717 type anion exchange resin; Described enzyme catalyst is lipase, and preferred, described lipase is immobilization Pseudomonas fluorescens lipase, immobilised enzymes QLM, immobilization 1,3-selectivity enzyme IM, Novozym 435.
In a preferred embodiment, described catalyst is sodium methoxide and/or caustic alcohol.
In a preferred embodiment of the invention, before described step of transesterification, camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil are dehydrated after mixing, be preferably at 90-120 ℃ and dehydrate.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of refining, preferred, described refining for ester exchange offspring being filtered, comes unstuck, depickling, decolouring, deodorization processing.
In a preferred embodiment of the invention, before described refining, also comprise the step that ester exchange offspring is dehydrated.
In a preferred embodiment of the invention, described camphor tree seed oil is refining camphor tree seed oil, and the hard ester of described palm-kernel oil is to carry palm-kernel oil dividing of iodine value 1～8, and the hard ester of described palm oil is to carry palm oil dividing of iodine value 10～25.
Purposes
Ice-cream coating grease provided by the invention can be used as chocolate mass.
Ice-cream coating grease provided by the invention can be used for making ice-cream coating.
Ice-cream coating grease provided by the invention can be used as making ice cream.
In the present invention, " iodine number " represent with 100 grams of greases in the grams of the required iodine of unsaturated bond and Iod R, be that the one of fatty degree of unsaturation is measured.Iodine number is higher illustrates in grease that unsaturated fatty acid content is higher or its degree of unsaturation is higher.
After having read above description, within the scope that those skilled in the art can be contained in this area, the above embodiment is carried out to improvement to a certain degree, alternative and combination, thereby implement the present invention and obtain similar technique effect.Within all these are improved, substitute and combine and are also all included in the scope of the invention.
Below in conjunction with specific embodiment, the preferred embodiment of the present invention is carried out further discussing in detail, so that more grok the present invention of people.But it is pointed out that following specific embodiment is only used for illustrational object, can not form any restriction to protection scope of the present invention, scope of the present invention is only defined by the claims.
Raw material
In following embodiment of the present invention, the coconut oil using is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., palm-kernel oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., fractionated palm oil is carried intermediate species PMF, and purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., (PMF is that middle point of palm oil is carried product, iodine value (IV) is 43-50), refining palm-kernel oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., and refining palm oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
In following embodiment of the present invention, the cocoa power of use is purchased from Jia Ji, and Icing Sugar is purchased from commercially available, and skimmed milk power is purchased from commercially available, and lecithin is purchased from beneficial Hai Jialijinhai grain and oil.
Equipment
In following embodiment of the present invention, ball mill is purchased from German winner company; Conche is purchased from Capco company.
In following embodiment of the present invention, refining process is as follows: according to chocolate formula, mixture is put into ball mill at 50 ℃, 6.5 grades of mixing 20min of rotating speed, 3 grades are mixed 30min, make material particles reach 20～25 μ m, finally product is put into 65 ℃ of refining 12h on conche, obtained chocolate product.
Detection method
In following embodiment of the present invention, detection method is as follows:
Fusing point detects: AOCS Official Method Cc 3-25.
In grease, the detection method of solid fat content (SFC%) is as follows:
Rich mixture to be detected is placed to 30min in 60 ℃, then this rich mixture is positioned over 0 ℃ one hour, then be placed on respectively after 10 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃ half an hour, measure this grease or the rich mixture solid fat content under different temperatures.
The detection method of grease crystalline rate is as follows:
Rich mixture to be detected is placed to 30min at 60 ℃, then this rich mixture is positioned over 0 ℃ one hour, then place at 5 ℃ after 30min, measure the solid fat content of this rich mixture, obtain solid fat content SFC.
Rich mixture to be detected is placed to 30min in 60 ℃, then this rich mixture is positioned over to 5 ℃, and respectively the the the 2nd, 4,6,8, measure the solid fat content of grease in 10min, obtain 2,4,6,8, the solid fat content SFC2 of 10min, SFC4, SFC6, SFC8, SFC10.
Take solid fat content SFC2, SFC4, SFC6, SFC8, SFC10min as molecule, Gu fat content SFC is denominator, both be divided by obtain this rich mixture at 5 ℃ the the the 2nd, 4,6,8, the crystalline rate of 10min.
The detection method that ice-cream coating slurry does not drip is as follows:
Environment is at 20 ℃ around, and ice-cream coating sauce is coated in above ice cream ice cream, applies completely rear timing.Ice-cream coating sauce is because Action of Gravity Field can drip rapidly, and after certain hour, ice-cream coating outer surface can begin to take shape crystallization, and slurry can not continue drippage after forming section stable crystalline.Start to drip the time that timing is not dripped up to slurry from slurry, for total ice-cream coating slurry does not drip the time.
The detection method that ice-cream coating slurry solidifies is completely as follows:
In the time that ice-cream slurry drips, start timing until ice-cream coating surface slurry forms the dry surperficial time, be embodied in and adopt transparent metallized film contact, do not have slurry to stick to film surface, the time of solidifying completely for ice-cream coating slurry.
Non-fusibility test:
Chocolate formula: cocoa power 5%, Icing Sugar 45%, skimmed milk power 15%, grease 35%, lecithin 0.5%.Press above formula, each component is mixed, obtain respective mixtures, then each mixture is put into ball mill at 50 ℃ respectively, 6.5 grades of mixing 5min of rotating speed, third gear 60min, until particle size reaches 20-25 μ m, obtains chocolate coating slurry.Then by chocolate coating slurry on conche in 65 ℃ of refining 12h, obtain chocolate mass.The chocolate mass preparing is spread upon respectively on commercially available ice cream ice cream, obtain ice-cream chocolate coating product.
Under steady temperature (30 ℃), ice-cream coating product is placed on 30 ℃ of screen clothes in baking oven, and starts timing simultaneously.Placing container off the net weighs the Ice Cream Quality melting in the time of 30min, 60min, and Melting resistance represents with thawing rate, and thawing rate is lower, and Melting resistance is better.The computing formula of thawing rate is as follows:
Embodiment 1: raw material preparation
The preparation method of refining camphor tree seed oil is as follows: by broken Camphor Tree Seeds and remove after pulp, adopt the organic solvent extractions such as benzinum or ether to obtain Camphor Tree Seeds crude oil; By Camphor Tree Seeds crude oil filter, come unstuck, the technique such as depickling, decolouring, deodorization, prepare refining camphor tree seed oil.
The preparation method of the hard ester of palm-kernel oil is as follows: the stearic part that then refining palm-kernel oil heating and melting is obtained through Edible Oil Fractionation Technology, its iodine value is 1-8.
The preparation method of the hard ester of palm oil is as follows: the stearic part that then refining palm oil heating and melting is obtained through Edible Oil Fractionation Technology, its iodine value is 10-25.
Embodiment 2: oil and fat preparation
In the ratio of table 1, refining camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil are mixed, dehydrate at 90-120 ℃, obtain respectively mixture 1-5.
Table 1,
| Refining camphor tree seed oil | The hard ester of palm-kernel oil | The hard ester of palm oil | |
| Mixture 1 | 10 | 80 | 10 |
| Mixture 2 | 15 | 80 | 5 |
| Mixture 3 | 20 | 77 | 3 |
| Mixture 4 | 25 | 80 | 5 |
| Mixture 5 | 30 | 60 | 10 |
By the mixture 1-5 of preparation, mix with ester exchange catalyst, then at 60-100 ℃, reaction 30-60 minute, by the product obtaining after drying and dehydrating, after filtration, come unstuck, depickling, decolouring, the processing of deodorization refinery practice, obtain corresponding ice-cream coating grease 1-5, wherein, the ester exchange catalyst of use is sodium methoxide, caustic alcohol or their mixture.
Embodiment 3, crystalline rate detect
Detect respectively the ice-cream coating grease 1-5 preparing in embodiment 2 at 5 ℃ the the the 2nd, 4,6,8, the crystalline rate of 10min, and to carry intermediate species (PMF) and palm-kernel oil (PKO) in contrast with routine for coconut oil (CNO), the fractionated palm oil of ice-cream coating, result is as shown in table 3.
Table 3, crystalline rate
| 2min | 4min | 6min | 8min | 10min | |
| Ice-cream coating grease 1 | 42.01% | 69.17% | 81.82% | 83.42% | 84.43% |
| Ice-cream coating grease 2 | 41.49% | 69.80% | 80.43% | 82.51% | 83.70% |
| Ice-cream coating grease 3 | 37.96% | 69.71% | 80.95% | 83.36% | 85.65% |
| Ice-cream coating grease 4 | 32.98% | 60.29% | 75.55% | 80.51% | 81.84% |
| Ice-cream coating grease 5 | 30.01% | 56.52% | 68.52% | 76.46% | 79.43% |
| CNO | 8.65% | 39.31% | 65.11% | 73.21% | 75.45% |
| PMF | 16.45% | 24.7% | 29.27% | 31.9% | 33.96% |
| PKO | 21.8% | 47.83% | 65.47% | 68.41% | 69.39% |
Table 3 result show, carry intermediate species PMF, palm-kernel oil with coconut oil, fractionated palm oil in contrast compared with, the crystalline rate of ice-cream coating grease 1-5 provided by the invention is faster.
Embodiment 4, the preparation of grease application-ice cream
The time that the ice-cream coating grease 1-5 making ice-cream coating slurry time of not dripping chocolate and that detection prepares of preparation in use embodiment 2 has solidified completely, and carry intermediate species (PMF) and palm-kernel oil (PKO) in contrast with coconut oil (CNO), fractionated palm oil, detailed process is as follows:
Chocolate formula: cocoa power 5%, Icing Sugar 45%, skimmed milk power 15%, grease 35%, lecithin 0.5%.
By above formula, each component is mixed, obtain corresponding mixture, then each mixture is put into ball mill at 50 ℃ respectively, 6.5 grades of mixing 5min of rotating speed, third gear 60min, until particle size reaches 20-25 μ m, obtains chocolate coating slurry.
Then by manufacturer recommend method, by chocolate coating slurry on conche in 65 ℃ of refining 12h, obtain chocolate mass.
The chocolate mass preparing is spread upon respectively on commercially available ice cream, then at 10 ℃, place, observe respectively the time of not dripping of ice-cream coating slurry and the time of solidifying completely, result is as shown in table 4.
The time of not dripping of table 4, ice-cream coating slurry and the time of solidifying completely
| Grease | Do not drip the time | Setting time completely |
| Ice-cream coating grease 1 | 20s | 60s |
| Ice-cream coating grease 2 | 22s | 65s |
| Ice-cream coating grease 3 | 26s | 67s |
| Ice-cream coating grease 4 | 30s | 70s |
| Ice-cream coating grease 5 | 38s | 85s |
| CNO | 50s | 172s |
| PMF | 90s | 230s |
| PKO | 60s | 192s |
Table 4 result shows, carrying intermediate species PMF with routine for grease coconut oil, the fractionated palm oil of ice-cream coating compares with palm-kernel oil, in embodiment 2, the ice-cream coating grease 1-5 of preparation has freezing rate faster, it does not drip the time and solidifies the required time completely shorter, therefore, be more suitable for for as ice-cream coating grease.
Embodiment 5, solid fat content detection
Detect respectively the solid fat content of ice-cream coating grease 1-5 10 ℃, 20 ℃, 25 ℃, 30 ℃ and 35 ℃, result is as shown in table 5.
The solid fat content of table 5, ice-cream coating grease 1-5
According to table 5 result, the ice-cream coating grease 1-5 preparing in the present invention solid fat content in the time of 10 ℃-20 ℃ is higher, and therefore product has good non-fusibility; In the time of 20 ℃-30 ℃, Gu fat curvilinear motion is precipitous, bring good mouthfeel to product; At 30 ℃-35 ℃, Gu fat content is lower, can there is not wax sense.Therefore, be suitable as ice-cream coating grease.
Embodiment 6, fusing point detect
Detect respectively the fusing point (MPT) that ice-cream coating grease 1-5, coconut oil (CNO), fractionated palm oil carry intermediate species (PMF) and palm-kernel oil (PKO), result is as shown in table 6.
Table 6, fusing point detect
| Oil sample | Fusing point ℃ |
| Ice-cream coating grease 1 | 28-32 |
| Ice-cream coating grease 2 | 28-32 |
| Ice-cream coating grease 3 | 28-31 |
| Ice-cream coating grease 4 | 28-31 |
| Ice-cream coating grease 5 | 28-31 |
| CNO | 22-25 |
| PKO | 24-26 |
| PMF | 26-28 |
By the solid fat of more several greases, can see that the fusing point of this rich mixture is slightly higher than CNO, PKO, PMF, therefore, this fat or oil composition has good non-fusibility.
Embodiment 7, thawing rate detect
At 30 ℃, detect respectively ice-cream coating grease 1-5, grease coconut oil (CNO), fractionated palm oil and put forward intermediate species (PMF) and the thawing rate of palm-kernel oil (PKO) in the time of 30min and 60min, result is as shown in table 7.
Table 7, thawing rate detect
According to table 7 result, with contrast grease coconut oil (CNO), fractionated palm oil is carried intermediate species (PMF) and is compared with palm-kernel oil (PKO), no matter at 30min or 60min, the thawing rate of ice-cream coating grease 1-5 provided by the invention is all lower.Therefore, be more suitable for as ice-cream coating grease.
According to above-mentioned experimental result, ice-cream coating grease provided by the invention has the following advantages:
1, the product that preparation method provided by the invention obtains has faster than commercially available ice-cream coating fat or oil composition crystalline rate, and not hydrogeneous carburetion.
2, fat or oil composition of the present invention has kept good mouthfeel and non-fusibility when lifting crystalline rate is fast.
3, fat or oil composition of the present invention, because carbochain is all shorter, is conducive to absorb, and can play effect of fat-reducing.
The foregoing is only preferred embodiment of the present invention, not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is to be broadly defined in the claim scope of application, any technology entity or method that other people complete, if defined identical with the claim scope of application, also or a kind of change of equivalence, be all covered by among this claim scope being regarded as.
All documents of mentioning in the present invention are all quoted as a reference in this application, are just quoted separately as a reference as each piece of document.In addition should be understood that, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (10)
1. an ice-cream coating grease, is characterized in that, described ice-cream coating grease is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.
2. ice-cream coating grease as claimed in claim 1, it is characterized in that, described camphor tree seed oil is refining camphor tree seed oil, the hard ester of described palm-kernel oil is to carry palm-kernel oil dividing of iodine value 1～8, be preferably and carry palm-kernel oil dividing of iodine value 2～6, the hard ester of described palm oil is to carry palm oil dividing of iodine value 10～25, is preferably and carries palm oil dividing of iodine value 13～20.
3. the ice-cream coating grease as described in any one in claim 1-2, it is characterized in that, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
4. ice-cream coating grease as claimed in claim 1, is characterized in that, described ester exchange is under the condition existing at catalyst, by the mixture of hard to described camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester composition, at 60-100 ℃ of reaction 30-60 minute; Preferably, described catalyst is sodium methoxide and/or caustic alcohol.
5. ice-cream coating grease as claimed in claim 4, is characterized in that, also comprises the step of refining after described step of transesterification, preferred, described refining for ester exchange offspring being filtered, comes unstuck, depickling, decolouring, deodorization processing.
6. ice-cream coating grease as claimed in claim 2, is characterized in that, described refining camphor tree seed oil is for by Camphor Tree Seeds crude oil being carried out to refining treatment acquisition, and preferred refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization; Preferably, described Camphor Tree Seeds crude oil, for by broken Camphor Tree Seeds and remove after pulp, adopts organic solvent extraction to obtain, and preferred organic solvent is benzinum or ether.
7. the preparation method of the ice-cream coating grease described in any one in claim 1-6, is characterized in that, said method comprising the steps of:
Hard to camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester is mixed, under the condition existing at esterification catalyst, at 60-100 ℃ of reaction 30-60 minute.
8. the ice-cream coating grease as described in any one in claim 1-6 is as the purposes of chocolate mass.
9. the purposes of the ice-cream coating grease as described in any one in claim 1-6 for making ice-cream coating.
10. the ice-cream coating grease as described in any one in claim 1-6 is as making ice-cream purposes.
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| CN109645209A (en) * | 2019-01-04 | 2019-04-19 | 辽宁长盛源食品有限公司 | One seed pod clothing coating paste |
| US20240081360A1 (en) * | 2021-01-22 | 2024-03-14 | Nanchang University | Base oil for oils and fats used in functional food, preparation method and use thereof |
| CN114145377A (en) * | 2021-09-30 | 2022-03-08 | 南阳市瑞佳食品有限公司 | Sugar-free tablet candy and preparation method thereof |
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| CN103798499B (en) | 2016-04-06 |
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