阅读说明：本技术 一种烘焙用无水起酥油及其制备方法 (Anhydrous shortening for baking and preparation method thereof ) 是由 马腾飞 方庆敏 于 2020-04-14 设计创作，主要内容包括：本发明公开了一种烘焙用无水起酥油及其制备方法,本发明将极度氢化植物油、猪油和棕榈二酰基甘油硬脂酸酯在80℃下混合均匀,得到混合油,然后加入固定化脂肪酶和甲酸正辛酯进行反应,得到起酥油粗品,然后经过冷冻、解冻过程,加入防潮剂,混合均匀后,得到烘焙用无水起酥油,本发明克服了现有技术的不足,本发明的无水起酥油含水量低,具有防潮能力,酪化性好,可广泛用于烘焙。(The invention discloses anhydrous shortening for baking and a preparation method thereof, and the anhydrous shortening for baking is prepared by uniformly mixing extremely hydrogenated vegetable oil, lard and palm diacylglycerol stearate at 80 ℃ to obtain mixed oil, then adding immobilized lipase and n-octyl formate for reaction to obtain a crude shortening product, and then freezing and unfreezing the mixed oil, adding a moisture-proof agent, and uniformly mixing the obtained product.)

1. The anhydrous shortening for baking is characterized by comprising the following raw materials in parts by weight: 10-13 parts of extremely hydrogenated vegetable oil, 80-90 parts of lard oil and 3-5 parts of palm diacylglycerol stearate.

2. The anhydrous baking shortening according to claim 1, wherein the palm diacylglycerol stearate comprises 70-75% diacylglycerol.

3. The method for preparing anhydrous shortening for baking according to claim 1 or 2, comprising the steps of:

s1, mixing the extremely hydrogenated vegetable oil, the lard oil and the palm diacylglycerol stearate uniformly at 80 ℃ to obtain mixed oil;

s2, adding immobilized lipase and octyl formate into the mixed oil, then placing the mixed oil into a reaction kettle, vacuumizing to 0.1Mpa, reacting for 5 hours at 65 ℃, and filtering out the immobilized lipase to obtain a crude shortening product;

s3, transferring the crude shortening at 65 ℃ into a refrigeration house at-20 ℃ for quick freezing for 3 hours to obtain a solidified crude shortening;

s4, unfreezing the solidified shortening crude product in an environment at 5 ℃ for 24 hours, then transferring the solidified shortening crude product into a vacuum container with the pressure of-0.1 Mpa, heating to 25 ℃ at the heating rate of 0.1 ℃/min, then filling nitrogen into the vacuum container for constant pressure, and separating liquid shortening and solid shortening generated by melting the solidified shortening to obtain solid shortening;

s5, heating the solid shortening in a vacuum container to 50 ℃ under normal pressure, adding a moisture-proof agent, stirring and mixing uniformly, vacuumizing to-0.1 Mpa, quickly freezing in a refrigeration house at-20 ℃, and maintaining the constant pressure of-0.1 Mpa for 3 hours to obtain the anhydrous shortening for baking.

4. The method for preparing anhydrous shortening for baking according to claim 3, wherein the weight ratio of the moisture-proof agent to the solid shortening is 100: 2.

5. The method for preparing anhydrous shortening for baking according to claim 3, wherein the moisture-proofing agent is prepared by: dissolving 50 parts of beta-cyclodextrin and 12 parts of acidic cation exchange resin in 500 parts of water, stirring and heating to 70 ℃, adding 30 parts of stearic acid, reacting for 5 hours, separating an oil phase from a water phase, heating the oil phase to 80 ℃, filtering out solids when the oil phase is hot, and carrying out forced air drying at 80 ℃ for 6 hours to obtain the moisture-proof agent.

Technical Field

The invention relates to the technical field of anhydrous shortening for baking, and particularly belongs to anhydrous shortening for baking and a preparation method thereof.

Background

Shortening is a raw material in the process of processing fried and baked foods, and the properties of shortening directly influence the final quality of the foods. Shortening is a mixed oil and fat, which is a solid or fluid oil and fat product having functional properties such as plasticity and casein property, and is prepared by mixing animal oil and fat, vegetable oil and fat and hydrogenated oil. Because the lard contains a large amount of saturated fatty acid and polyene alcohol, the oil crystals of the lard are coarse and coarse, uneven and have poor casein formation, and the application of the lard in shortening is influenced, so that the content of triglyceride in the lard needs to be reduced. The shortening used for baking is required to have the characteristics of low moisture content and good moisture resistance so as to avoid the problem that the taste of the product is poor due to the fact that the baked product produced by using the shortening is easy to regain moisture.

Disclosure of Invention

The invention aims to provide anhydrous shortening for baking and a preparation method thereof, and overcomes the defects of the prior art.

In order to solve the problems, the technical scheme adopted by the invention is as follows:

the anhydrous shortening for baking comprises the following raw materials in parts by weight: 10-13 parts of extremely hydrogenated vegetable oil, 80-90 parts of lard oil and 3-5 parts of palm diacylglycerol stearate.

Preferably, the palm diacylglycerol stearate contains 70-75% diacylglycerol.

The preparation method of the anhydrous shortening for baking comprises the following steps:

s1, mixing the extremely hydrogenated vegetable oil, the lard oil and the palm diacylglycerol stearate uniformly at 80 ℃ to obtain mixed oil;

s2, adding 7kg of immobilized lipase and 3kg of n-octyl formate into the mixed oil, then placing the mixed oil into a reaction kettle, vacuumizing to 0.1Mpa, reacting for 5 hours at 65 ℃, and filtering out the immobilized lipase to obtain a crude shortening product;

s3, transferring the crude shortening at 65 ℃ into a refrigeration house at-20 ℃ for quick freezing for 3 hours to obtain a solidified crude shortening;

s4, unfreezing the solidified shortening crude product in an environment at 5 ℃ for 24 hours, then transferring the solidified shortening crude product into a vacuum container with the pressure of-0.1 Mpa, heating to 25 ℃ at the heating rate of 0.1 ℃/min, then filling nitrogen into the vacuum container for constant pressure, and separating liquid shortening and solid shortening generated by melting the solidified shortening to obtain solid shortening;

s5, heating the solid shortening in a vacuum container to 50 ℃ under normal pressure, adding a moisture-proof agent, stirring and mixing uniformly, vacuumizing to-0.1 Mpa, quickly freezing in a refrigeration house at-20 ℃, and maintaining the constant pressure of-0.1 Mpa for 3 hours to obtain the anhydrous shortening for baking.

Preferably, the weight ratio of the moisture barrier agent to the solid shortening is 100: 2.

Preferably, the preparation method of the moisture-proof agent comprises the following steps: dissolving 50 parts of beta-cyclodextrin and 12 parts of acidic cation exchange resin in 500 parts of water, stirring and heating to 70 ℃, adding 30 parts of stearic acid, reacting for 5 hours, separating an oil phase from a water phase, heating the oil phase to 80 ℃, filtering out solids when the oil phase is hot, and carrying out forced air drying at 80 ℃ for 6 hours to obtain the moisture-proof agent.

Compared with the prior art, the invention has the following implementation effects: the anhydrous shortening disclosed by the invention takes extremely hydrogenated vegetable oil, lard oil and palm diacylglycerol stearate as raw materials, and immobilized lipase is adopted for carrying out ester exchange catalytic reaction, so that triglyceride in the lard oil and diacylglycerol and n-octyl formate are subjected to ester exchange reaction, the content of triglyceride in the lard oil is reduced, the increase of the content of diacylglycerol can cause the increase of byproducts, and the content of bound water in the shortening is increased; however, n-octyl formate is easy to generate n-octyl alcohol by-products in the ester exchange reaction, so that the intermediate products in the ester exchange reaction process do not completely participate in the ester exchange reaction, and the water in the anhydrous shortening raw material is absorbed, thereby playing a role in reducing the water in the anhydrous shortening raw material, and the n-octyl alcohol by-products generated in the ester exchange reaction process have hydroxyl groups and can generate hydrogen bonds with water molecules in the raw material, so that bound water which is difficult to remove exists in the anhydrous shortening product; according to the invention, stearic acid modified beta-cyclodextrin is added into the solid shortening as a moisture-proof agent, so that the compatibility of the moisture-proof agent and the solid shortening is improved, the moisture-proof capability of the solid shortening is improved, and the moisture-proof agent is solid and is mutually soluble with the solid shortening, so that the butterability of the solid shortening is improved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.