焙烤冷冻面团专用油脂的制备

Preparation of special oils for baking frozen dough

利用棕榈硬脂代替氢化油作基料,开发适用于焙烤冷冻面团的专用油脂生产技术及配方。将棕榈硬脂与大豆油按7∶3比例混合进行酯交换反应,得到酯交换油脂用于制备焙烤冷冻面团专用油脂。通过单因素及正交实验确定的O/W型专用油脂最佳制备条件为:复合乳化剂(Tween80和SE比例为1∶1)添加量12%(总重),乳化温度75℃,乳化时间1 m in,油水比例4∶6。在最佳制备条件下,O/W型专用油脂的乳化稳定性为95%,黏度为175 Pa.s。

The production technology and formula of the special oils for baking frozen dough were deve oped by using palm stearin to substitute for hydrogenated oils as the raw material. In the experiment, palm stearin and soybean oil were mixed at 7：3 ratio for transesterifieation, and then the transesterified oil was used to prepare the special oils for baking frozen dough. By the single factor and orthogonal experiments, the optimum preparation conditions of the special oil（O/W） were determined as follows：compound emulsifier （ratio of Tween80 to SE 1：1 ） dosage 12% ,emulsion temperature 75℃,emulsion time 1 min,ratio of oil to water 4 ： 6. Under the above conditions, the emulsion stability of the special oils （O/W） was 95% ,and the viscosity was 175 Pa·s.