Title: Single-purpose fluidal shortening for freezing flour dough and manufacturing method thereof
Application Number: 200510038696 Application Date: 2005.04.01
Publication Number: 1666620 Publication Date: 2005.09.14
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A21C9/04
Applicant(s) Name: Southern Yangtze University Address: 214036
Inventor(s) Name: Huang Weining
Attorney & Agent: yin gongmei
Abstract:
     The invention relates to a liquid shortening and its producing method special for frozen dough belonging to the technique field of food processing. Wherein, soybean salad oil used as basic material is ranged from 93-94 wt %, and solid fat is ranged from 4.5-6 wt %, and emulsifying agent comprises distilled molecular glyceride in 1-2.5 wt % and sodium stearyl lactate in 0.05-0.1 wt %. And these materials are processed to production by fixing, cooling quench, quick freezing, regaing temperature, and aging. The invention solves the problem of solid shortening that it can not free the frozen dough from the influence of freezing and can not meet the demand of food industry for automatization and industrialization, while it has low cost and easy process. And the flow temperature of said liquid shortening is ranged from 15-35 Deg. C which is convenient for transportation by pump and continuous automatic use. And the flow shortening can reduce the proof time, promote specific volume and soften the bread.
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