CN112237220A - Baking grease suitable for pastry and preparation method thereof - Google Patents
Baking grease suitable for pastry and preparation method thereof Download PDFInfo
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- CN112237220A CN112237220A CN201911101091.7A CN201911101091A CN112237220A CN 112237220 A CN112237220 A CN 112237220A CN 201911101091 A CN201911101091 A CN 201911101091A CN 112237220 A CN112237220 A CN 112237220A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to the technical field of baking grease, and particularly relates to baking grease suitable for pastry and a preparation method thereof. The baking grease comprises the following components in percentage by mass: 0-60% of palm liquid oil, 10-40% of anhydrous butter, 0-30% of palm stearin, 0-20% of coconut oil, 0-10% of soybean oil, 0-60% of first ester exchange oil, 0-30% of second ester exchange oil, 0-1% of propylene glycol fatty acid ester, 0-0.5% of mono-diglycerol fatty acid ester, 0-2% of flavor enhancer, 0-0.4% of essence and 0-0.003% of pigment. The baking oil and fat has a proper SFC value at 10-20 ℃, has good crystallization characteristic, has good comprehensive performance, and is suitable for baking oil and fat of pastry.
Description
Technical Field
The invention relates to the technical field of baking grease, and particularly relates to baking grease suitable for pastry and a preparation method thereof.
Background
The pastry with the crispy coating is one of the traditional Chinese baked foods with Chinese characteristics, representative pastry with the crispy coating comprises walnut cakes, eight major parts of Beijing, Yunnan fresh flower cakes, Hangzhou spiced salt pastries, Guangzhou wife cakes, Suyang mooncakes and the like, and the pastry with the crispy coating has crispy texture and fragrant and sweet taste and is always well received by the young and the old. At present, most of the baking oil used for making the pastry uses lard oil, and a small part of the baking oil uses butter, pure vegetable oil or hydrogenated vegetable oil, but the application of the baking oil in the pastry has various advantages and disadvantages.
The lard has better crispness and extensibility, is easy to operate, and the prepared cake is crisp and sweet. However, pastry made with lard also has some drawbacks: firstly, the mouth melting property is not good, and the flavor popularity is limited to a certain extent; secondly, the lard oil does not contain antioxidant basically, has poor stability and is easy to be oxidized and rancid; and the lard serving as the animal fat contains more saturated fatty acid and cholesterol, and has adverse effects on human health, particularly cardiovascular health if being taken too much.
Butter has the advantage of having a natural milk aroma and is popular in terms of flavor. However, pastry made from butter still has certain drawbacks: firstly, the operability, the stability and the ductility are not good enough, and the pastry made of the pastry is easy to peel and expose stuffing when being formed, so that the appearance and the taste of the pastry are influenced; and secondly, the butter is high in price, so that the cost for preparing the pastry with the butter is high, and the butter is not beneficial to large-scale industrial production and application.
The pure vegetable oil has the advantages of low price and good stability; the disadvantage is that the shortness and the ductility are not good, so that the prepared pastry is not crisp enough and not well-defined, and the flavor is not good, so that the application range of the pure vegetable oil in the preparation of the pastry is narrow.
Although the shortness of hydrogenated vegetable oils is good, they are affected by the process, and their use is also beginning to be limited because they contain a large amount of trans fatty acids, which are detrimental to consumer health.
In conclusion, the baking oil and fat used for making the pastry cake in the prior art are not comprehensive enough in performance, and can not meet the requirements of various aspects such as shortening property, ductility, stability, flavor property, oil and fat cost, health property and the like.
Disclosure of Invention
The invention aims to provide baking oil and fat suitable for pastry cakes and a preparation method thereof, and aims to solve the problems that the conventional baking oil and fat for special cakes is not comprehensive in comprehensive performance and cannot meet various requirements such as shortening property, ductility, stability, flavor property, oil cost, health property and the like.
In a first aspect, the invention provides a baking grease suitable for pastry, which comprises the following components in percentage by mass:
wherein the first transesterified fat and the second transesterified fat are both obtained by a chemical transesterification method.
It should be noted that the flavor enhancer of the present invention is a milk flavor enhancer in patent ZL 201210184113.2.
Further, in the baked fat, the mass% of palm liquid oil is 0 to 60% inclusive of any one of the values in the range, for example, the mass% of palm liquid oil is 0%, 10%, 20%, 30%, 40%, 50%, or 60%; a mass percent of anhydrous butter of 10-40% includes any point within the numerical range, for example a mass percent of anhydrous butter of 10%, 20%, 30%, or 40%; a mass percentage of palm stearin of 0-30% including any point within this range of values, for example 0%, 10%, 20% or 30% palm stearin; a coconut oil mass percent of 0-20% includes any point within this numerical range, for example a coconut oil mass percent of 0%, 5%, 10%, 15%, or 20%; 0-10% by mass of soybean oil, for example 0%, 2%, 5%, 8% or 10% by mass of soybean oil; the mass percentage of the first transesterified fat is 0 to 60% inclusive of any point within the numerical range, e.g., the mass percentage of the first transesterified fat is 0%, 10%, 20%, 30%, 40%, 50% or 60%; the mass percent of the second transesterification grease is 0 to 30% inclusive, for example 0%, 10%, 20%, or 30% by mass.
Further, the chemical transesterification method comprises the steps of:
heating: mixing raw material oil to obtain mixed oil, heating the mixed oil, and removing water and oxygen in the mixed oil;
ester exchange reaction: adding an alkaline catalyst into the mixed oil, and performing vacuum pumping reaction;
neutralizing: adding an acid agent to carry out neutralization reaction after the reaction to obtain crude ester exchange grease;
decoloring and deodorizing: adding an adsorbent into the crude ester exchange oil to obtain decolorized ester exchange oil, and deodorizing to obtain final ester exchange oil;
wherein the raw materials adopted by the chemical transesterification method of the first transesterification grease are 60-90% of palm liquid oil and 10-40% of palm stearin in percentage by mass, and the raw materials adopted by the chemical transesterification method of the second transesterification grease are 60-90% of palm stearin and 10-40% of coconut oil in percentage by mass.
Further, the SFC of the first ester-exchange oil and fat is 30-50% at 10-20 ℃ and 15-30% at 20-30 ℃, and the melting point of the first ester-exchange oil and fat is 38-43 ℃; the second transesterification grease has an SFC at 35 ℃ of less than 15%.
Further, in the chemical transesterification method, the heating temperature of the heating step is 100-110 ℃; in the step of ester exchange reaction, the vacuum strength is 1-3mbar, the reaction time is 20-50min, the alkaline catalyst is sodium methoxide, and the adding mass of the sodium methoxide accounts for 0.05-0.2% of the mass of the mixed oil; in the neutralization step, the reaction time is 20-40min, the acid agent adopts a citric acid solution with the mass concentration of 15-25%, and the adding mass of the citric acid solution is 5-8 times of the mass of sodium methoxide; in the step of decoloring and deodorizing, activated clay is adopted as the adsorbent, and the adding mass of the activated clay is 0.5-2% of the mass percent of the mixed oil.
Further, the components of the baking grease comprise, by mass: 40.3% of palm liquid oil, 15% of anhydrous butter, 13% of palm stearin, 10% of coconut oil, 20% of first ester exchange oil, 0.4% of propylene glycol fatty acid ester, 0.4% of mono-diglycerol fatty acid ester, 0.8% of flavor enhancer and 0.1% of food essence, wherein the first ester exchange oil is obtained by carrying out chemical ester exchange reaction on 70% of palm liquid oil and 30% of palm stearin in percentage by mass;
or, the components of the baking grease comprise, by mass: 23.02% of palm liquid oil, 25% of anhydrous butter, 50% of first ester-exchange oil, 0.6% of propylene glycol fatty acid ester, 0.3% of mono-diglycerol fatty acid ester, 1% of flavor enhancer and 0.08% of food essence, wherein the first ester-exchange oil is obtained by carrying out chemical ester exchange reaction on 70% of palm liquid oil and 30% of palm stearin;
or, the components of the baking grease comprise, by mass: 25.337% of palm liquid oil, 25% of anhydrous butter, 5% of soybean oil, 20% of the first ester-exchanged oil and fat, 23% of the second ester-exchanged oil and fat, 0.5% of propylene glycol fatty acid ester, 0.1% of mono-diglycerol fatty acid ester, 1% of flavor enhancer, 0.06% of food essence and 0.003% of beta-carotene, wherein the first ester-exchanged oil and fat are obtained by carrying out chemical ester exchange reaction on 70% by mass of palm liquid oil and 30% by mass of palm stearin, and the second ester-exchanged oil and fat are obtained by carrying out chemical ester exchange reaction on 75% by mass of palm stearin and 25% by mass of coconut oil;
or, the components of the baking grease comprise, by mass: 60% of palm liquid oil, 20% of anhydrous butter, 18% of palm stearin, 0.6% of propylene glycol fatty acid ester, 0.2% of mono-diglycerol fatty acid ester, 1% of flavor enhancer and 0.2% of food essence.
Further, the baking oil and fat has an SFC of 10-20% at 20-30 ℃.
In a second aspect, the present invention provides a method for producing a baked fat suitable for pastry as set forth in the first aspect, the method comprising the steps of:
preparing an oil phase: heating and stirring palm olein, anhydrous butter, palm stearin, coconut oil, soybean oil, first ester exchange grease and second ester exchange grease according to the mass percentage to obtain the oil phase;
dissolving an emulsifier: taking part of the oil phase, adding propylene glycol fatty acid ester and mono-diglycerol fatty acid ester, stirring, and heating to dissolve to obtain the emulsifier;
emulsification: mixing the rest oil phase with the emulsifier, adding a flavor enhancer, essence and pigment under the conditions of heating and stirring, and carrying out an emulsification reaction to obtain an emulsion;
processing: and (4) freezing and kneading the emulsion to obtain the baking grease.
Further, in the preparation method, the step of preparing the oil phase is: heating palm liquid oil, palm stearin, coconut oil, soybean oil, the first ester exchange grease and the second ester exchange grease to 60-65 ℃, adding anhydrous butter, and stirring at the rotating speed of 55-65 rpm;
in the step of dissolving the emulsifier, the taken oil phase accounts for 3-8% of the total oil phase by mass percent, and the material is completely dissolved by heating to 60-65 ℃;
in the emulsification step, the heating temperature is 60-65 ℃, the stirring speed is 55-65rpm, and the emulsification reaction time is 20-40 min.
Further, in the preparation method, the processing steps are: freezing the emulsion through a plurality of quenching units, and kneading the emulsion through a first kneading unit and a second kneading unit to obtain the baking grease; wherein the freezing temperature of the quenching unit is-5 to-20 ℃, the rotating speed is 100-260rpm, the stirring rotating speed of the first kneading unit is 100-300rpm, and the stirring rotating speed of the second kneading unit is 200-600 rpm.
Further, in the processing step, the flow rate of the emulsion passing through the quenching unit, the first kneading unit and the second kneading unit is 6000-8200kg/h, the quenching unit, the first kneading unit and the second kneading unit are externally communicated with heat preservation water, the heat preservation water of the quenching unit is 45-55 ℃, the heat preservation water of the first kneading unit is 30-35 ℃ and the heat preservation water of the second kneading unit is 30-35 ℃.
Further, after the step of emulsifying and before the step of processing, a step of sterilizing is also performed: and (3) carrying out pasteurization on the emulsion, wherein the sterilization heating temperature is 65 ℃, the cooling temperature is 55 ℃, and the circulation time is 15 seconds.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the baking grease is obtained by optimizing the formula design and the preparation method, has a proper SFC value at 10-20 ℃, has good crystallization characteristic, has good comprehensive performance and is suitable for baking grease of pastry. Firstly, the baking grease has good plasticity, extensibility and flavor, and has good fusion with dough and sugar; secondly, the proportion of anhydrous butter used in the formula of the baking grease is low, so that the cost of the baking grease can be greatly reduced, and the baking grease is suitable for large-scale industrial production; finally, hydrogenated oil is not used in the formula of the baking oil and fat, and the proportion of the animal oil and fat is low, so that the baking oil and fat is healthier and is suitable for consumers to eat.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without creative efforts.
FIG. 1 is a graph showing the results of the oxidation stability test in the test examples.
Fig. 2 is a product appearance diagram of the sweetened bean paste flaky pastry prepared by the baking grease of the embodiment one in the experimental example four.
Fig. 3 is a product appearance diagram of the avocado yolk crisps produced using the baked fat of example two in test example four.
Fig. 4 is a product appearance diagram of the pumpkin crisp moon cake made of the baked fat of the third embodiment in the fourth test example.
Fig. 5 is a product appearance diagram of a sesame seed cake produced by the fourth baked fat of example in test example four.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that the terms "comprises" and "comprising," and any variations thereof, of embodiments of the present invention are intended to cover non-exclusive inclusions, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In addition, the flavor enhancer in the embodiment of the invention adopts the milk flavor enhancer prepared in the patent ZL 201210184113.2. Several raw oils (e.g., palm olein, palm stearin, coconut oil, soybean oil), emulsifiers, flavors, and pigments, which are involved in the examples of the present invention, are commercially available.
Preparation example first ester-exchanged fat
In this preparation example, the first transesterified fat was obtained by a chemical transesterification method, which comprises the steps of:
heating: stirring and uniformly mixing 70% by mass of palm olein and 30% by mass of palm stearin to obtain mixed oil, heating the mixed oil to the temperature of 100 ℃ and 110 ℃, and removing water and oxygen in the mixed oil;
ester exchange reaction: adding sodium methoxide into the mixed oil, keeping the vacuum strength at 1-3mbar, and carrying out transesterification for 30min, wherein the mass of the added sodium methoxide accounts for 0.1% of the mass of the mixed oil;
neutralizing: adding a citric acid solution after the reaction for neutralization reaction for 30min, and hydrolyzing soap generated in the transesterification reaction to obtain crude transesterification grease, wherein the mass concentration of the citric acid solution is 20%, and the adding mass of the citric acid solution is 7 times of that of sodium methoxide;
decoloring and deodorizing: adding activated clay into the crude ester exchange oil, filtering, decolorizing and removing soap to obtain decolorized ester exchange oil, and deodorizing to obtain the final first ester exchange oil, wherein the added mass of the activated clay is 1% of the mass percent of the mixed oil.
The first ester-exchanged fat has an SFC of 30-50% at 10-20 ℃ and an SFC of 15-30% at 20-30 ℃, and the melting point of the first ester-exchanged fat is 40 ℃.
Preparation example two second ester exchange grease
In this preparation example, the second ester-exchanged oil was obtained by a chemical ester-exchange method, which comprises the steps of:
heating: stirring and uniformly mixing 75% by mass of palm stearin and 25% by mass of coconut oil to obtain mixed oil, heating the mixed oil to the temperature of 100 ℃ and 110 ℃, and removing water and oxygen in the mixed oil;
ester exchange reaction: adding sodium methoxide into the mixed oil, keeping the vacuum strength at 1-3mbar, and carrying out transesterification for 30min, wherein the mass of the added sodium methoxide accounts for 0.1% of the mass of the mixed oil;
neutralizing: adding a citric acid solution after the reaction for neutralization reaction for 30min, and hydrolyzing soap generated in the transesterification reaction to obtain crude transesterification grease, wherein the mass concentration of the citric acid solution is 20%, and the adding mass of the citric acid solution is 7 times of that of sodium methoxide;
decoloring and deodorizing: adding activated clay into the crude ester exchange grease, filtering, decoloring and removing soap to obtain decolored ester exchange oil, and deodorizing to obtain the final second ester exchange grease, wherein the adding mass of the activated clay is 1% of the mass percent of the mixed oil.
Example one
The embodiment provides baking grease suitable for pastry, which comprises the following components in percentage by mass:
base oil: 40.3% of palm liquid oil, 15% of anhydrous butter, 13% of palm stearin, 10% of coconut oil and 20% of first ester exchange grease;
emulsifier: 0.4% of propylene glycol fatty acid ester and 0.4% of mono-diglycerol fatty acid ester;
0.8 percent of flavor enhancer and 0.1 percent of food essence. Wherein the first transesterified fat was the first transesterified fat of preparation example one.
The embodiment also provides a preparation method of the baking oil and fat suitable for the pastry, which comprises the following steps:
preparing an oil phase: mixing 40.3% of palm olein, 13% of palm stearin, 10% of coconut oil and 20% of first ester exchange grease by mass percent, heating to 60-65 ℃, adding 15% of anhydrous butter, and stirring at the rotating speed of 60rpm to obtain an oil phase;
dissolving an emulsifier: taking out 5% of oil phase by mass percent, adding 0.4% of propylene glycol fatty acid ester and 0.4% of mono-diglycerol fatty acid ester into the taken-out oil phase, stirring, and heating to 60-65 ℃ for complete dissolution to obtain an emulsifier;
emulsification: mixing the rest oil phase with emulsifier, adding 0.8% flavor enhancer and 0.1% food essence at heating temperature of 60-65 deg.C and stirring speed of 55-65rpm, and performing emulsion reaction for 30min to obtain emulsion;
and (3) sterilization: pasteurizing the emulsion at 65 deg.C and 55 deg.C, and circulating for 15 s;
processing: the sterilized emulsion is frozen by a quenching unit and kneaded by a first kneading unit and a second kneading unit in sequence to obtain the baking grease suitable for the pastry; the quenching unit comprises a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit in sequence, the freezing temperatures of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are respectively-15 ℃, 12 ℃ and 12 ℃, the rotating speeds of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are all 260rpm, the rotating speed of the first kneading unit is 300rpm, and the rotating speed of the second kneading unit is 400 rpm. The flow rate of the emulsion passing through the four quenching units, the first kneading unit and the second kneading unit is 7800kg/h, and the heat preservation water is introduced outside the four quenching units, the first kneading unit and the second kneading unit, wherein the heat preservation water of the four quenching units is 50 ℃, the heat preservation water of the first kneading unit is 25 ℃ and the heat preservation water of the second kneading unit is 23 ℃.
Example two
The embodiment provides baking grease suitable for pastry, which comprises the following components in percentage by mass:
base oil: 23.02% of palm olein, 25% of anhydrous butter and 50% of first ester exchange grease;
emulsifier: 0.6 percent of propylene glycol fatty acid ester and 0.3 percent of mono-diglycerol fatty acid ester;
1% of flavor enhancer and 0.08% of food essence. Wherein the first transesterified fat was the first transesterified fat of preparation example one.
The embodiment also provides a preparation method of the baking oil and fat suitable for the pastry, which comprises the following steps:
preparing an oil phase: mixing 23.02% of palm olein and 50% of first ester exchange grease by mass percent, heating to 60-65 ℃, adding 25% of anhydrous butter, and stirring at the rotating speed of 60rpm to obtain an oil phase;
dissolving an emulsifier: taking out 5% of oil phase by mass percent, adding 0.6% of propylene glycol fatty acid ester and 0.3% of mono-diglycerol fatty acid ester into the taken-out oil phase, stirring, and heating to 60-65 ℃ for complete dissolution to obtain an emulsifier;
emulsification: mixing the rest oil phase with emulsifier, adding 1% flavor enhancer and 0.08% food essence at 60-65 deg.C and stirring speed of 60rpm, and performing emulsification reaction for 30min to obtain emulsion;
and (3) sterilization: pasteurizing the emulsion at 65 deg.C and 55 deg.C, and circulating for 15 s;
processing: the sterilized emulsion is frozen by a quenching unit and kneaded by a first kneading unit and a second kneading unit in sequence to obtain the baking grease suitable for the pastry; the quenching unit comprises a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit in sequence, the freezing temperatures of the four quenching units are all-10 ℃, the rotating speeds of the four quenching units are all 260rpm, the rotating speed of the first kneading unit is 200rpm, and the rotating speed of the second kneading unit is 600 rpm. The flow rate of the emulsion passing through the four quenching units, the first kneading unit and the second kneading unit is 8000kg/h, the heat preservation water is also introduced to the outsides of the four quenching units, the first kneading unit and the second kneading unit, the heat preservation water of the four quenching units is 50 ℃, the heat preservation water of the first kneading unit is 28 ℃, and the heat preservation water of the second kneading unit is 28 ℃.
EXAMPLE III
The embodiment provides baking grease suitable for pastry, which comprises the following components in percentage by mass:
base oil: 25.337% of palm olein, 25% of anhydrous butter, 5% of soybean oil, 20% of first ester-exchanged grease and 23% of second ester-exchanged grease;
emulsifier: 0.5% of propylene glycol fatty acid ester and 0.1% of mono-diglycerol fatty acid ester;
1% of flavor enhancer, 0.06% of food essence and 0.003% of beta-carotene. The first transesterified fat was the first transesterified fat of preparation example one, and the second transesterified fat was the second transesterified fat of preparation example two.
The embodiment also provides a preparation method of the baking oil and fat suitable for the pastry, which comprises the following steps:
preparing an oil phase: mixing 25.337% of palm olein, 5% of soybean oil, 20% of first ester exchange grease and 23% of second ester exchange grease according to mass percent, heating to 60-65 ℃, adding 25% of anhydrous butter, and stirring at the rotating speed of 60rpm to obtain an oil phase;
dissolving an emulsifier: taking out 5% of oil phase by mass percent, adding 0.5% of propylene glycol fatty acid ester and 0.1% of mono-diglycerol fatty acid ester into the taken-out oil phase, stirring, and heating to 60-65 ℃ for complete dissolution to obtain an emulsifier;
emulsification: mixing the rest oil phase with emulsifier, adding 1% flavor enhancer, 0.06% food essence, and 0.003% beta-carotene under the conditions of heating temperature of 60-65 deg.C and stirring speed of 60rpm, and performing emulsification reaction for 30min to obtain emulsion;
and (3) sterilization: pasteurizing the emulsion at 65 deg.C and 55 deg.C, and circulating for 15 s;
processing: the sterilized emulsion is frozen by a quenching unit and kneaded by a first kneading unit and a second kneading unit in sequence to obtain the baking grease suitable for the pastry; the quenching unit comprises a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit in sequence, the freezing temperatures of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are respectively-8 ℃, 10 ℃ and 14 ℃, the rotating speeds of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are all 260rpm, the rotating speed of the first kneading unit is 200rpm, and the rotating speed of the second kneading unit is 400 rpm. The flow rate of the emulsion passing through the four quenching units, the first kneading unit and the second kneading unit is 8200kg/h, the heat preservation water is introduced outside the four quenching units, the first kneading unit and the second kneading unit, the heat preservation water of the four quenching units is 50 ℃, the heat preservation water of the first kneading unit is 25 ℃ and the heat preservation water of the second kneading unit is 23 ℃.
Example four
The embodiment provides baking grease suitable for pastry, which comprises the following components in percentage by mass:
base oil: 60% of palm liquid oil, 20% of anhydrous butter and 18% of palm stearin;
emulsifier: 0.6 percent of propylene glycol fatty acid ester and 0.2 percent of mono-diglycerol fatty acid ester;
1% of flavor enhancer and 0.2% of food essence.
The embodiment also provides a preparation method of the baking oil and fat suitable for the pastry, which comprises the following steps:
preparing an oil phase: mixing 60% of palm olein and 18% of palm stearin according to mass percentage, heating to 60-65 ℃, adding 20% of anhydrous butter, and stirring at the rotating speed of 60rpm to obtain an oil phase;
dissolving an emulsifier: taking out 5% of oil phase by mass percent, adding 0.6% of propylene glycol fatty acid ester and 0.2% of mono-diglycerol fatty acid ester into the taken-out oil phase, stirring, and heating to 60-65 ℃ for complete dissolution to obtain an emulsifier;
emulsification: mixing the rest oil phase with emulsifier, adding 1% flavor enhancer and 0.2% food essence at 60-65 deg.C and stirring speed of 60rpm, and performing emulsification reaction for 30min to obtain emulsion;
and (3) sterilization: pasteurizing the emulsion at 65 deg.C and 55 deg.C, and circulating for 15 s;
processing: the sterilized emulsion is frozen by a quenching unit and kneaded by a first kneading unit and a second kneading unit in sequence to obtain the baking grease suitable for the pastry; the quenching unit comprises a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit in sequence, the freezing temperatures of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are respectively-20 ℃, 16 ℃ and 16 ℃, the rotating speeds of the first quenching unit, the second quenching unit, the third quenching unit and the fourth quenching unit are all 260rpm, the rotating speed of the first kneading unit is 300rpm, and the rotating speed of the second kneading unit is 600 rpm. The flow rate of the emulsion passing through the four quenching units, the first kneading unit and the second kneading unit is 7800kg/h, and the heat preservation water is introduced outside the four quenching units, the first kneading unit and the second kneading unit, wherein the heat preservation water of the four quenching units is 50 ℃, the heat preservation water of the first kneading unit is 28 ℃ and the heat preservation water of the second kneading unit is 25 ℃.
In the above embodiments of the present invention, in order to obtain a baked fat with a good combination of properties, which can be applied to pastry, the baked fat developed by the present invention needs to have not only good plasticity, extensibility, flavor and melting properties, but also good compatibility with dough and sugar. While satisfying the rationality of economic cost and the health of baked fats. Therefore, the invention carries out a great deal of exploration and test on the formula design and the freezing processing process of the baking grease.
(1) Base oil selection
In order to ensure that the baking oil has good melting property, the base material oil uses palm liquid oil and soybean oil in a certain proportion as raw material oil with low melting point, and when the palm liquid oil and the soybean oil are matched with other raw material oil, the base material oil with low melting point can be obtained, so that the pastry made from the corresponding baking oil has good melting property. The baked pastry with the crispy coating is coated between the starch chains by the liquid oil and the structure formed by the solid fat and the starch chains, so that the pastry with the crispy coating has crisp and fresh mouthfeel.
In order to ensure that the baking oil has good flavor, the base oil of the invention at least contains 10 percent of natural anhydrous butter, and retains the flavor of natural milk, so that the flavor can be perfectly matched with the inner stuffing of the pastry. However, the anhydrous butter is inferior to lard in operability, so the most important point of the formula of the invention is to ensure the mouth melting property and flavor property and ensure the operability of the baking oil and fat by screening the types and the proportions of the raw materials (the lard is good in operability but poor in mouth melting property).
In order to ensure good operability of the baking grease, the SFC of the base oil is 10-20% at the room temperature of 20-25 ℃, the base oil under the SFC characteristic can wrap the liquid oil with solid grease, so that better plasticity and lubrication among components are provided, and the plasticity and ductility of the baking grease are improved; meanwhile, the SFC curve of the base oil of the invention is not too steep, and the too steep SFC can cause the operable temperature range of the baking grease to be narrow and is not beneficial to operation.
The invention screens out the first ester-exchanged oil and the second ester-exchanged oil with proper SFC, MP and crystallization characteristics, on one hand, the invention provides proper SFC, namely solid fat skeleton, so that the prepared baking oil and fat suitable for pastry cake has better plasticity at room temperature, and on the other hand, the baking oil and fat has better mouth melting property at 37 ℃ (the SFC of the second ester-exchanged oil and fat at 35 ℃) is lower than 15 percent. Particularly, after a large number of ester exchange formula attempts and result tests are carried out, a first ester exchange grease with the melting point of about 40 ℃, the SFC of 10-20 ℃ of 30-50 percent and the SFC of 20-30 ℃ of 15-30 percent is found, and the wide range of SFC mainly provides a proper solid fat skeleton, so that the baked grease has better operability and plasticity, but the melting point is not too high, and the mouth melting property of a final product is not influenced; the second ester exchange grease is ester exchange grease containing coconut oil, and the coconut oil contains a large amount of short-carbon-chain fatty glyceride, so that the solidification point of the coconut oil is low, the coconut oil is easy to crystallize first, crystal nuclei are provided, and the crystallization of the whole baking grease system is promoted. However, the direct addition of coconut oil has a high content, so that the final product is easy to rancidity and release soap flavor in the storage period, and the taste is affected. After ester exchange, the defects of short-carbon-chain fatty acid ester are supplemented, and compared with palm olein, the palm olein is easy to crystallize and is used as a crystal nucleus of the whole baking grease system to promote crystallization; and has good meltability in mouth.
In addition, the first ester-exchanged grease, the second ester-exchanged grease and the palm stearin are relatively easy to crystallize, and can be preferentially crystallized into fine crystal nuclei in the freezing processing process to drive the whole crystallization system to smoothly proceed, so that the finally formed baked grease has fine crystals, has a stable structure, and is beneficial to improving the stability of the baked grease.
(2) Emulsifier screening
The invention selects the propylene glycol fatty acid ester and the mono-diglycerol fatty acid ester as the two emulsifiers to be used together, and can play a synergistic effect. The monoglyceride and diglycerol fatty acid ester not only has good emulsification stability, but also has high-melting-point components which can provide alpha-oriented crystal nuclei, promote the crystallization of the oil, improve the coagulation effect between the oil and improve the stability of the oil and the stability of the crisp pastry product. The propylene glycol fatty acid ester is used, so that the stability of the crystal form of the grease can be improved, and the conversion of the crystal form to a beta crystal form is delayed; the method is applied to pastry, and can improve the processing process of the pastry, prevent the pastry from aging and keep the crispy taste of the pastry.
(3) Freezing process
The preparation process of the baking oil suitable for the pastry with good melting property, ductility and operability is directly influenced by the composition of the base oil. For the baking oil and fat composed of specific base oil, if the freezing processing and stirring kneading work of the quenching unit is insufficient, the baking oil and fat with good ductility cannot be obtained, but the crisp taste of the pastry prepared by the baking oil and fat is not fine, fresh and smooth; if the freezing processing and the stirring work of the quenching unit are excessive, the baked grease has poor plasticity and ductility, becomes soft and sticky, is difficult to operate, and the prepared grease has unclear oil skin level and poor expansibility.
Specifically, in the freezing processing step, the freezing temperature of the quenching unit firstly influences the crystallization of the grease, and four quenching units are arranged in the freezing processing step: a first quenching unit, a second quenching unit, a third quenching unit and a fourth quenching unit. Firstly, the emulsion at 55 ℃ from pasteurization is firstly cooled to 30-40 ℃ according to the freezing temperature intensity of the first quenching unit, and other high-melting-point components are also crystallized at the temperature; secondly, depending on the freezing temperature settings of the second quenching unit, the third quenching unit and the fourth quenching unit and the base oil composition of the baked grease, a large amount of crystal generation or transformation of α -type crystal nuclei into β' -type crystal may occur in the second quenching unit, and may also occur in the third quenching unit and the fourth quenching unit. Finally, the freezing processing of the baking grease which has good ductility and operability and is suitable for the pastry is to gradually complete crystallization in a quenching unit and complete the stabilization and transformation of crystal form in a first kneading unit. If the crystallization of the baking oil and fat suitable for the pastry is concentrated and appears in the second quenching unit and the third quenching unit, most of crystallization and crystal transformation are completed when the baking oil and fat passes through the stirring and kneading of the fourth quenching unit, and then under the stirring and acting effects of the first kneading unit and the second kneading unit, the crystal frames which are arranged regularly are disturbed and scattered, and the plasticity and the ductility of the baking oil and fat processed by freezing are lost.
The effects of the quenching unit and the kneading unit on the crystallization characteristics of the oil and fat are summarized by the applicant after a large number of studies on the freezing process condition parameters, and based on these studies, the applicant believes that even if the freezing temperature and the rotation speed of different quenching units are adjusted in a small range, the small range of adjustment of the rotation speeds of different kneading units greatly affects the crystallization characteristics of the emulsion, and further causes great differences in properties such as ductility and workability of the finally formed baked oil and fat. For example, in the first and fourth examples of the present application, the palm liquid oil content in the base oil is high, and crystallization is not easy, and in the freezing process, stronger freezing is provided than in the second and third examples, and the freezing of the first and second quenching units is also provided stronger than that of the third and fourth quenching units, so as to ensure that the generation of crystallization is gradually completed in the quenching units, and the crystallization is formed as early as possible. The crystallization is gradually completed in the quenching unit by repeatedly adjusting the technological parameters of the plurality of freezing units and the kneading unit, so that the phenomenon of insufficient crystallization of the baking oil in the quenching unit caused by insufficient freezing can be avoided, and the produced baking oil is hard and brittle or hard after appearance without plasticity and ductility; on the other hand, the phenomenon that crystals are concentrated on the third quenching unit or the fourth quenching unit to cause local overload of equipment or the concentrated formation of the crystals is avoided, and the limited stirring work of the quenching units does not reach the scraping of the formed crystals to cause the uneven texture of the finally produced baked grease.
In addition, the flow rate of the emulsion can also influence the crystallization effect of the grease, the flow rate can influence the heat exchange effect of the grease, and if the flow rate is too large, the time for the flow rate to pass through the unit area of the quenching unit is short, the heat exchange is less, and the freezing crystallization effect of the grease is poor; and vice versa. Then, the rotating speed of the kneading unit can also influence the characteristics of the baking grease, the rotating speed is too high, the work is excessive, the crystal frames which are arranged regularly are broken up, and the produced baking grease is soft and sticky and has no plasticity and ductility; the rotating speed is too slow, the work is insufficient, the baking grease with complete and regular arrangement can not be obtained, and the better hardness, plasticity and ductility are not achieved. Finally, the heat preservation water of the quenching unit and the kneading unit can also influence the product characteristics of the baked grease, and the heat preservation water is sleeved at the center of the pipeline of the quenching unit and the outside of the pipeline of the kneading unit, so that the flow of a solid-liquid mixture of the baked grease in the pipeline is mainly ensured, crystals are prevented from being adhered to the pipe wall and being blocked in the pipeline, and the production of the product is influenced. The temperature of the insulating water is too high, so that the crystallized baking grease which is contacted with the pipeline can be melted, and the baking grease is cooled and recrystallized after being filled, so that the product structure is not uniform; the temperature of the insulating water is too low, so that the crystallized baking grease becomes harder and is blocked in a pipeline, and the crystallized baking grease is difficult to flow, thereby influencing the production and the quality of products.
Therefore, the freezing processing step of the baked grease has certain influence on the crystal form and the stability of the finally formed grease. The method screens out a proper freezing processing process by optimizing the parameters of links such as freezing strength of a freezing processing and refrigerating unit, kneading strength of a kneading unit and the like, so that the taste, flavor and operability of the prepared baked grease suitable for the pastry are all optimal, and the method is also one of important invention points of the invention.
In order to verify the properties of the baked fat suitable for pastry obtained by the above-described embodiments of the present invention, the inventors also carried out a series of experimental tests.
The first test example: solid fat content test
1. Test materials: examples one to four base oils for baking fats & oils, anhydrous butter, lard.
2. The test method comprises the following steps: the Solid Fat Content (SFC) of the above test material was determined according to the AOCS Cd16-81 method.
3. And (3) test results: see Table 1 below
Table 1: solid fat content test results
From the data of table 1, the following conclusions can be drawn: the SFC of lard at 25 ℃ is between 10 and 15 percent, and the SFC of anhydrous butter at 25 ℃ is between 4 and 10 percent, which shows that the operability of the lard is better than that of the anhydrous butter. The base oil of the baking grease of the first to fourth embodiments of the invention also has the SFC of 10-15% at 25 ℃, which shows that the baking grease of the invention has good operability. In addition, the lard and the butter belong to animal fat, and the SFC of the animal fat has unstable characteristics and fluctuates up and down under the influence of the variety and the edible feed. The first to fourth embodiments of the invention have better operability at room temperature, and the SFC of the invention is stable relative to lard and anhydrous butter, does not fluctuate and has better ductility.
Test example two: test for Oxidation stability
1. Test materials: examples one to four base oils for baking fats & oils, anhydrous butter, lard.
2. The test method comprises the following steps: base oils, anhydrous butter and lard oil of the example one to four baked fats were tested for oxidation stability time at 120 ℃ using Rancimat according to the AOCS Cd 12b-92 method, and the results are shown in fig. 1.
Figure 1 shows the oxidation stability times of different baking greases, and it can be seen from figure 1 that the base oils selected in examples one to four have oxidation stability times much better than lard and anhydrous butter, which indicates that the baking greases suitable for pastry of the present invention have oxidation stability better than lard and anhydrous butter. The better the oxidation stability of the baked fat, the more shelf stable it is, the better the flavor stability during storage.
Test example three: stability test
1. Test materials: examples one to four base oils for baking fats & oils, anhydrous butter, lard.
2. The test method comprises the following steps: the peroxide values (POV, g/100g) of the base oils, anhydrous butter and lard of the first to fourth baking oils and fats of examples were measured in a 65 ℃ oven test, and the stability thereof was evaluated, and the results are shown in Table 2.
Table 2: peroxide number test results
As can be seen from Table 2, the peroxide value of lard increases rapidly, which indicates that lard is easily oxidized and rancid, and is unstable, and Chinese pastry made from the lard is not easy to preserve and rancid with oil. The stability of the anhydrous butter is much better than that of the lard, but still worse than that of the base oil of the baking grease of the first to fourth embodiments of the invention, which shows that the baking grease applicable to the pastry of the invention has better stability, and the oxidation stability of the pastry prepared by the anhydrous butter is better than that of the pastry prepared by the lard and the anhydrous butter.
Test example four: evaluation of Properties of baked food-pastry
1. Test materials: examples one to four baking greases
2. The test method comprises the following steps: the first example baking oil is used for making a sweetened bean paste flaky pastry, the second example baking oil is used for making a western pear egg yolk flaky pastry, the third example baking oil is used for making a pumpkin flaky pastry and the fourth example baking oil is used for making a sesame cake in a conventional baking method.
3. And (3) test results: the appearance and the hierarchy of the product are shown in fig. 2 to 5.
As can be seen from fig. 2 to 5, on one hand, when the baking oil and fat is used for making pastry cakes, complete and rich layers of pastry bread pastry can be displayed, which is benefited by good plasticity, crispness and better operability of the baking oil and fat; on the other hand, the baking oil and the dough have good fusion with sugar, and can provide crisp mouthfeel, good flavor and appearance.
The baking oil and fat suitable for the pastry cake and the preparation method thereof disclosed by the invention are described in detail, the principle and the implementation mode of the invention are explained by applying specific examples, and the description of the examples is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (10)
1. The baking grease suitable for the pastry is characterized by comprising the following components in percentage by mass:
wherein the first transesterified fat and the second transesterified fat are both obtained by a chemical transesterification method.
2. The baking grease according to claim 1 wherein the chemical transesterification method comprises the steps of:
heating: mixing raw material oil to obtain mixed oil, heating the mixed oil, and removing water and oxygen in the mixed oil;
ester exchange reaction: adding an alkaline catalyst into the mixed oil, and performing vacuum pumping reaction;
neutralizing: adding an acid agent to carry out neutralization reaction after the reaction to obtain crude ester exchange grease;
decoloring and deodorizing: adding an adsorbent into the crude ester exchange oil to obtain decolorized ester exchange oil, and deodorizing to obtain final ester exchange oil;
wherein the raw materials adopted by the chemical transesterification method of the first transesterification grease are 60-90% of palm liquid oil and 10-40% of palm stearin in percentage by mass, and the raw materials adopted by the chemical transesterification method of the second transesterification grease are 60-90% of palm stearin and 10-40% of coconut oil in percentage by mass.
3. The baking grease as claimed in claim 2, wherein the first transesterified grease has an SFC of 30-50% at 10-20 ℃ and an SFC of 15-30% at 20-30 ℃, and the first transesterified grease has a melting point of 38-43 ℃; the second transesterification grease has an SFC at 35 ℃ of less than 15%.
4. The baking grease as claimed in claim 2, wherein in the chemical transesterification method, the heating temperature of the heating step is 100-; in the step of ester exchange reaction, the vacuum strength is 1-3mbar, the reaction time is 20-50min, the alkaline catalyst is sodium methoxide, and the adding mass of the sodium methoxide accounts for 0.05-0.2% of the mass of the mixed oil; in the neutralization step, the reaction time is 20-40min, the acid agent adopts a citric acid solution with the mass concentration of 15-25%, and the adding mass of the citric acid solution is 5-8 times of the mass of sodium methoxide; in the step of decoloring and deodorizing, activated clay is adopted as the adsorbent, and the adding mass of the activated clay is 0.5-2% of the mass percent of the mixed oil.
5. The baking grease as claimed in any one of claims 1 to 4, wherein the components of the baking grease comprise, in mass percent: 40.3% of palm liquid oil, 15% of anhydrous butter, 13% of palm stearin, 10% of coconut oil, 20% of first ester exchange oil, 0.4% of propylene glycol fatty acid ester, 0.4% of mono-diglycerol fatty acid ester, 0.8% of flavor enhancer and 0.1% of food essence, wherein the first ester exchange oil is obtained by carrying out chemical ester exchange reaction on 70% of palm liquid oil and 30% of palm stearin in percentage by mass;
or, the components of the baking grease comprise, by mass: 23.02% of palm liquid oil, 25% of anhydrous butter, 50% of first ester-exchange oil, 0.6% of propylene glycol fatty acid ester, 0.3% of mono-diglycerol fatty acid ester, 1% of flavor enhancer and 0.08% of food essence, wherein the first ester-exchange oil is obtained by carrying out chemical ester exchange reaction on 70% of palm liquid oil and 30% of palm stearin;
or, the components of the baking grease comprise, by mass: 25.337% of palm liquid oil, 25% of anhydrous butter, 5% of soybean oil, 20% of the first ester-exchanged oil and fat, 23% of the second ester-exchanged oil and fat, 0.5% of propylene glycol fatty acid ester, 0.1% of mono-diglycerol fatty acid ester, 1% of flavor enhancer, 0.06% of food essence and 0.003% of beta-carotene, wherein the first ester-exchanged oil and fat are obtained by carrying out chemical ester exchange reaction on 70% by mass of palm liquid oil and 30% by mass of palm stearin, and the second ester-exchanged oil and fat are obtained by carrying out chemical ester exchange reaction on 75% by mass of palm stearin and 25% by mass of coconut oil;
or, the components of the baking grease comprise, by mass: 60% of palm liquid oil, 20% of anhydrous butter, 18% of palm stearin, 0.6% of propylene glycol fatty acid ester, 0.2% of mono-diglycerol fatty acid ester, 1% of flavor enhancer and 0.2% of food essence.
6. The baking grease as claimed in claim 5, wherein the baking grease has an SFC of 10 to 20% at 20 to 30 ℃.
7. A process for preparing a baked fat suitable for pastry as claimed in any one of claims 1 to 6, characterized in that it comprises the following steps:
preparing an oil phase: heating and stirring palm olein, anhydrous butter, palm stearin, coconut oil, soybean oil, first ester exchange grease and second ester exchange grease according to the mass percentage to obtain the oil phase;
dissolving an emulsifier: taking part of the oil phase, adding propylene glycol fatty acid ester and mono-diglycerol fatty acid ester, stirring, and heating to dissolve to obtain the emulsifier;
emulsification: mixing the rest oil phase with the emulsifier, adding a flavor enhancer, essence and pigment under the conditions of heating and stirring, and carrying out an emulsification reaction to obtain an emulsion;
processing: and (4) freezing and kneading the emulsion to obtain the baking grease.
8. The method of claim 7, wherein the step of preparing the oil phase is: heating palm liquid oil, palm stearin, coconut oil, soybean oil, the first ester exchange grease and the second ester exchange grease to 60-65 ℃, adding anhydrous butter, and stirring at the rotating speed of 55-65 rpm;
in the step of dissolving the emulsifier, the taken oil phase accounts for 3-8% of the total oil phase by mass percent, and the material is completely dissolved by heating to 60-65 ℃;
in the emulsification step, the heating temperature is 60-65 ℃, the stirring speed is 55-65rpm, and the emulsification reaction time is 20-40 min.
9. The method of manufacturing according to claim 7 or 8, characterized in that in the method of manufacturing, the step of processing is: freezing the emulsion through a plurality of quenching units, and kneading the emulsion through a first kneading unit and a second kneading unit to obtain the baking grease; wherein the freezing temperature of the quenching unit is-5 to-20 ℃, the rotating speed is 100-260rpm, the stirring rotating speed of the first kneading unit is 100-300rpm, and the stirring rotating speed of the second kneading unit is 200-600 rpm.
10. The preparation method according to claim 9, wherein in the processing step, the flow rate of the emulsion passing through the quenching unit, the first kneading unit and the second kneading unit is 6000-8200kg/h, heat preservation water is further introduced to the outside of the quenching unit, the first kneading unit and the second kneading unit, the heat preservation water of the quenching unit is 45-55 ℃, the heat preservation water of the first kneading unit is 30-35 ℃ and the heat preservation water of the second kneading unit is 30-35 ℃.
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