|
Butter-shortening widely used in the baking industry, from the base of the butter butter baking products, fragrant lasting, thick flavor, taste is also improved. Butter Applications directly in shortening product in the packaging, storage and transportation process in the case of temperature fluctuations, there is the risk of generating grit. In this paper, shortening, butter-based formula starting from the base of the butter from the butter to address the key issues in the shortening, butter-based sand phenomenon on the basis of the mechanism of sand. First, shortening, butter-based sand part sand part were the fatty acid composition of triglycerides, crystal, isothermal crystallization kinetics and crystal morphology was analyzed. Sand partially saturated fatty acids increased slightly; the two parts triglycerides difference, symmetrical triglycerides (POP, POS, SOS) was significantly higher in the sand part of a high melting point, low melting point triglycerides PLO, POO , SOO / SSL content was significantly reduced; X-ray diffraction (XRD) analysis results showed that the sand part of the beta crystal; isothermal crystallization kinetics of the crystallization rate slower than that sand partially crystalline sand-free part; grit part crystal morphology is relatively thick. Experiments show that: the temperature fluctuations, low melting point triglycerides (POL, POO, SOO / SSL) in the process of temperature rise, melting, making the still crystalline form of symmetrical triglycerides (POP, POS, SOS) The space can be moved together to form crystal nuclei. The polymorph of triglycerides of long hydrocarbon chains embedded into the type of lattice, the formation of fat, symmetric triglycerides (POP, POS, SOS) aggregation resulting in the formation of large, sheet-like beta crystal, the crystallization rate of the entire system is reduced. Larger, eventually leading to visible sand butter products from a low crystallization rate of nucleation is often accompanied by a high rate of crystal growth, such that a crystal aggregates formed crystal beam. The results show that the high melting point triglycerides poor quality shortening a key factor in the formation of sand. Second, select low saturated fatty acid content, low erucic acid rapeseed oil and butter the chemical transesterification order to improve the system to reduce the high-melting symmetrical triglycerides (POP, POS, SOS) content of tallow shortening sand. SFC curve obtained transesterification product to meet the lipid plastic requires a solid baking shortenings, butter / low erucic acid rapeseed oil (80:20 w / w) in 60 ° C, 0.6% of the amount of sodium methoxide was reacted 90min when the high-melting The lower triglycerides comparison fluctuations in temperature, the product can be stabilized at beta 'polymorph, crystal morphology is more delicate, and can be used as a base fuel oil shortenings. Finally, the tallow from the design and application of the shortening recipe. According to water absorption, casein resistance and 5 ° C, 20 ° C for two temperature cycle fluctuations in the stability of the crystal determines the three emulsifiers distilled monoglycerides, of Greenspan 60 and soy lecithin complex the ratio between 0.1:0.45:0.45 . Identified by shortening the final recipe: Margarine / low erucic acid rapeseed oil (80:20 w / w) mixed, 60 ° C, sodium methoxide is used in an amount 0.6% reaction 90min ester and to deposit the oil, an emulsifier dosage of 1% , distilled monoglycerides, of Greenspan 60 and soy lecithin quality 0.1:0.45:0.45. This recipe shortening laboratory preparation, the store two and a half months in the winter (temperature range 5 to 20 ° C), rub their hands found no particles to meet the physical and chemical indicators of shortening. Compared to the shortening of the whole system on the market, the quality is quite prepared toast.
|