CN102793050B - Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil - Google Patents
Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil Download PDFInfo
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Abstract
The invention discloses a method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil. A formula which meets the requirement of an ice cream product is obtained by compounding 24 DEG C palm oil, 52 DEG C palm oil, coconut oil, anhydrous cream and the like; and due to researches on the formula of an emulsifier, the pigment, the type and the dosage of an antioxidant and the like, technical parameters of five working procedures including metering, emulsifying, sterilizing, chilling kneading and packaging are determined through researches on the formula of an emulsifier, types and dosages of pigments and antioxidants and the like. By the method, an aim of reducing the low-trans-fatty-acid content is fulfilled; the quality of a product is improved, the nutrient flavor of the product is enhanced, and the oil cost is reduced; and the new developed product is high in comprehensive production performance such as mouth melting property, anti-melting property, plasticity, swelling rate and the color.
Description
Technical field
The invention belongs to the preparation method of a kind of novel palm oil-base low trans fatty acid, low cholesterol ice cream special oil, be mainly used in the cold drink food industry, belong to grease deep processing technology field.
Background technology
Grease is one of requisite important source material in the icecream production, for ice cream provides abundant nutrition and heat, affects ice-cream institutional framework, has increased ice-cream local flavor and has resisted melting property etc.
At present, the grease in the icecream production mostly is hard fat, and its addition is 8%-16%.In the icecream production of many countries, only allow to use butter oil, be mainly derived from raw milk, rare cream and milk wet goods dairy products, because it is expensive, its use amount is restricted.Cholesterol level is higher in the animal fat, Excessive Intake can cause the diseases such as coronary heart disease, hypertension, China and in the world many countries used the plant fat of a great deal of to replace butter oil or animal tallow, but the oil base great majority that use in the commercially available ice cream with partially hydrogenated vegetable oil as solid fat, wherein trans-fatty acid (TFA) content surpasses the state food safety standard, works the mischief to health of people.Along with the enhancing of people's safety and Health consciousness, the trans-fatty acid problem has caused shows great attention to, and the countries such as Denmark, the U.S. have expressly provided that trans-fatty acid allows the maximum of adding, and the new technique of trans-fatty acid is imperative in the research reduction product.
Oil palm is the highest oil-produced vegetable of production efficiency in the world, the good reputation that " world oil king " arranged, and planting cost is low, therefore, palm oil becomes China's second largest plant consumption kind gradually, the research and development palm oil products has begun to obtain people's attention, and ice-cream product mainly comprises suitable fusing point to the requirement of grease, suitable hardness, has preferably anti-melting property, dismissing property and expansion rate, yet high-melting-point, the palm oil-base (mainly being palmitic stearin, such as 52 ℃ of palm oils) of low iodine number, anti-melting property is better, plasticity is strong, but its hardness is larger, directly affects the dismissing property of product, Gu fat content etc.; Low-melting palm oil-base (such as 24 ℃ of palm oils) hardness is little, but anti-melting property is low, how to overcome the drawback of " really up to the mark " of palm oil-base, has become palm oil products application and development urgent problem in ice cream but strengthen anti-melting property.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of low trans fatty acid ice cream special fat take palm oil as base oil, preferred 24 ℃, 52 ℃ of low trans fatty acid palm oils are main basic oil, add in right amount simultaneously coconut oil, the oil plant of the flavour nutrient excellences such as anhydrous butter oil, composite by science, food additives screening and process optimization, reduce at emphasis on the content of trans fatty acids basis of product, improve product hardness, improve the product flavour nutrient and reduce the oil plant cost, melting property of development outlet, anti-melting property, plasticity, the low trans fatty acid ice cream special fat of the comprehensive production performance excellence such as expansion rate and color and luster.
The present invention adopts following technical scheme:
The preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil may further comprise the steps:
(1) by 24 ℃ of palm oil 75-85% of composition basic oil percentage by weight, 52 ℃ of palm oil 10-20%, coconut oil 5-10%, anhydrous butter oil 5-10% is the suction emulsion tank in the lump, and the control oil temperature is 65-75 ℃; Each composition weight sum is absolutely;
(2) at first add the oil-soluble auxiliary material in emulsion tank, described oil-soluble auxiliary material is 0.5% compound emulsifying agent and 200ppm antioxidant BHT, and then adds 30ppm beta carotene 160a in emulsion tank; Add at last the water soluble adjuvant common salt aqueous solution in emulsion tank, water content≤16%, salt content≤2.5% in the control ice cream special fat;
(3) solution forms by pasteurize 15-20min, chilling, kneading and technology of the package under emulsification, the 75-78 ℃ temperature in the emulsion tank, and emulsifying temperature is 63-68 ℃ in the described emulsifying process.
The preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil, described 24 ℃ of palm oils, 52 ℃ of palm oils, coconut oil, anhydrous butter oils are non-hydrogenated oil and fat;
The preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil, emulsifying agent in the described emulsifying process is sorbitan monostearate, lecithin and monoglyceride, percentage by weight is: sorbitan monostearate 0.1-0.2%, lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is water.
The preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil, water content≤16%, salt content≤2.5%, pigment (beta carotene 160a)≤30ppm, antioxidant (2 in the described ice cream special fat, 6-di-tert-butyl-4-methy phenol BHT)≤200ppm, the fusing point of ice cream special fat is 30-36 ℃, and iodine number is less than 50.
(1) raw material screening and ratio-dependent
Take 24 ℃ of palm oils of low trans fatty acid, 52 ℃ of palm oils as main raw material, an amount of coconut oil, the anhydrous butter oils etc. of adding adopt fusing point, iodine number, DSC to melt the physical and chemical indexs such as character, solid fat content and filter out the best composite oil base ratio that is fit to icecream production; Emulsifying agent select be HLB value take emulsifying agent as foundation, take water imbibition, foaming characteristic as index, test preferred best proportion by linear regression, the kind such as antioxidant, pigment and ratio are added with reference to GB2760-2011.
(2) production technology:
Metering be in harmonious proportion: feedstock oil is finished composite by a certain percentage, and oil soluble additive (emulsifying agent, pigment, antioxidant etc.) is dissolved in oil phase, and water-soluble additive (salt etc.) is poured into water, heating for dissolving, stir for subsequent use.
Emulsification: the grease in the emulsifying tank is heated to 65 ℃, then adds the good oil phase (containing the oil phase additive) of dissolving, stir, add the water slightly higher than oil temperature (containing the water additive) again, rapid stirring forms emulsion.
Mediate: emulsion is cooled off rapidly in Chiller, mediates, form crystallization.
Packing: head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is finished, and forms the stable finished product of proterties.
Advantage of the present invention:
1. using first 24 ℃, 52 ℃ low trans fatty acid palm oils is main basic oil, replaced traditional hydrogenated oil and fat, simultaneously scientific matching the oil plants such as the coconut oil of local flavor excellence, anhydrous butter oil, promoted product nutritive value and flavor quality, formed the product of multiscale.
2. by the composite and process optimization of oil plant science, break through the drawback of palm oil-base " really up to the mark ", innovated the product processing characteristics, reduced the oil plant cost, promoted product market competitiveness.
3. the comprehensive production of the low trans fatty acid ice cream special fat of development can be more excellent, production technology reaches leading domestic level, and (this product technology is by the Committee of Experts and appraisal of scientific and technological achievements, and obtain appraisal of scientific and technological achievements certificate, communique registration number: 12266; Certificate number: 12-266-01)
Description of drawings
Fig. 1 is production technological process of the present invention.
The performance indications that table 1 reaches for product of the present invention.
Fig. 2 is that embodiment 1,2,3 DSC melt curve, and OL represents 24 ℃ of palm oils among the figure, and ST represents 52 ℃ of palm oils, and CNO represents coconut oil, and Amf represents anhydrous butter oil.
Fig. 3 is that embodiment 1,2,3 SFC melt curve, and OL represents 24 ℃ of palm oils among the figure, and ST represents 52 ℃ of palm oils, and CNO represents coconut oil, and Amf represents anhydrous butter oil.
The specific embodiment
Embodiment 1:
With 24 ℃ of palm oils of refining and 52 ℃ of palm oils of refining according to the composite formation mixing of weight ratio 85:15 oil base, pour in the emulsifying tank after the heating for dissolving, in oil phase, add 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2,6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., heating for dissolving and stirring respectively, grease in the emulsifying tank is heated to 65 ℃, then add the good oil phase (containing the oil phase additive) of dissolving, stir, add the water slightly higher than oil temperature (containing the water additive), rapid stirring forms emulsion again.Place again 75～78 ℃ of lower sterilization 15min, again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is finished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is water.
Embodiment 2:
With 24 ℃ of palm oils of refining, 52 ℃ of palm oils of refining and coconut oil are according to the composite formation mixing of weight ratio 80:15:5 oil base, pour in the emulsifying tank after the heating for dissolving, in oil phase, add 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2,6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., heating for dissolving and stirring respectively, grease in the emulsifying tank is heated to 65 ℃, then add the good oil phase (containing the oil phase additive) of dissolving, stir, add again the water slightly higher than oil temperature (containing the water additive), rapid stirring, form emulsion, place again 75～78 ℃ of lower sterilization 15min.Again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is finished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is water.
Embodiment 3:
With 24 ℃ of palm oils of refining, 52 ℃ of palm oils of refining, coconut oil and anhydrous butter oil are according to the composite formation mixing of weight ratio 75:15:5:5 oil base, pour in the emulsifying tank after the heating for dissolving, in oil phase, add 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2,6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., heating for dissolving and stirring respectively, grease in the emulsifying tank is heated to 65 ℃, then add the good oil phase (containing the oil phase additive) of dissolving, stir, add the water slightly higher than oil temperature (containing the water additive), rapid stirring forms emulsion again.Place again 75～78 ℃ of lower sterilization 15min.Again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is finished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is water.
Table 1: the performance indications that product of the present invention reaches
Claims (4)
1. the preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil is characterized in that may further comprise the steps:
(1) by 24 ℃ of palm oil 75-85% of composition basic oil percentage by weight, 52 ℃ of palm oil 10-20%, coconut oil 5-10%, anhydrous butter oil 5-10% is the suction emulsion tank in the lump, and the control oil temperature is 65-75 ℃; Each composition weight sum is absolutely;
(2) at first add the oil-soluble auxiliary material in emulsion tank, described oil-soluble auxiliary material is 0.5% compound emulsifying agent and 200ppm antioxidant BHT, and then adds 30ppm beta carotene 160a in emulsion tank; Add at last the water soluble adjuvant common salt aqueous solution in emulsion tank, water content≤16%, salt content≤2.5% in the control ice cream special fat;
(3) solution forms by pasteurize 15-20min, chilling, kneading and technology of the package under emulsification, the 75-78 ℃ temperature in the emulsion tank, and emulsifying temperature is 63-68 ℃ in the described emulsifying process.
2. the preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil according to claim 1, it is characterized in that: described 24 ℃ of palm oils, 52 ℃ of palm oils, coconut oil, anhydrous butter oils are non-hydrogenated oil and fat;
3. the preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil according to claim 1, it is characterized in that: the emulsifying agent in the described emulsifying process is sorbitan monostearate, lecithin and monoglyceride, percentage by weight is: sorbitan monostearate 0.1-0.2%, lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is water.
4. the preparation method of the low trans fatty acid ice cream special fat take palm oil as base oil according to claim 1, it is characterized in that: water content≤16%, salt content≤2.5%, beta carotene 160a≤30ppm, antioxidant BHT≤200ppm in the described ice cream special fat, the fusing point of ice cream special fat is 30-36 ℃, and iodine number is less than 50.
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| CN103156000B (en) * | 2013-04-03 | 2013-12-25 | 中国水产科学研究院渔业机械仪器研究所 | Margarine production system and process flow thereof |
| CN103999953B (en) * | 2014-06-12 | 2015-09-16 | 广州南侨食品有限公司 | A kind of low-antiform acid modified grease composition and method of making the same |
| CN105010717B (en) * | 2015-08-18 | 2019-01-11 | 光明乳业股份有限公司 | A kind of preparation method and product, the ice cream containing it of ice cream milk slurry |
| CN106912621B (en) * | 2015-12-25 | 2021-04-30 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for ice cream and product |
| CN106665883B (en) * | 2016-12-16 | 2020-12-04 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Special grease composition for reproduced cheese and application thereof |
| CN106615221B (en) * | 2016-12-19 | 2020-07-14 | 广东鸿信食品有限公司 | Grease composition and preparation method thereof |
| CN112244099A (en) * | 2020-11-18 | 2021-01-22 | 内蒙古久鼎食品有限公司 | Preparation system and preparation method of liquid butter |
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Address after: 230039 Hefei West Road, Anhui, No. 3 Applicant after: Anhui University Applicant after: Anhui Kangermei Oil & Fat Co., Ltd. Address before: 237200, 88 Garden Avenue, Mount Holyoke Economic Development Zone, Lu'an, Anhui Applicant before: Anhui Kangermei Oil & Fat Co., Ltd. Applicant before: Anhui University |
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