CN103053713A - Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof - Google Patents
Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof Download PDFInfo
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- CN103053713A CN103053713A CN2012105593288A CN201210559328A CN103053713A CN 103053713 A CN103053713 A CN 103053713A CN 2012105593288 A CN2012105593288 A CN 2012105593288A CN 201210559328 A CN201210559328 A CN 201210559328A CN 103053713 A CN103053713 A CN 103053713A
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Abstract
The invention discloses enzymatic catalysis prepared special grease for quick-frozen food and a preparation method thereof. The enzymatic catalysis prepared special grease for the quick-frozen food is composed of the following raw materials according to the proportion by mass: 100 parts of transesterification grease, 1.0-2.5 parts of emulgator, and 0.002-0.010 part of antioxidant, and the transesterification grease is prepared from palm stearin and liquid vegetable oil through exchange of lipase and catalyze ester. The preparation method includes the following steps: adding the antioxidant into the prepared transesterification grease when the prepared transesterification grease is under 55-70 celsius degrees, stirring fully and mixing evenly, and then adding the emulgator, heating and emulsifying, rapidly cooling grease which is emulsified evenly, homogenizing, and accordingly conducting curing processing, namely obtaining the special grease. The preparation method has the advantages of being simple, high in catalytic efficiency, small in environmental pollution, and the like. Meanwhile, a product and catalyst are easy to separate. The prepared special grease has wide plasticity and good processing performance.
Description
Technical field
The present invention relates to the special fat field, be specifically related to a kind ofly by the enzyme law catalysis ester exchange raw oil material be carried out modification, then utilize it to prepare the method for special oils for quick-frozen food fat.
Background technology
In recent years, along with quickening and the growth in the living standard of people's rhythm of life, quick-frozen food is favored by people deeply because of its health, convenience, being rich in nutrition.Special oils for quick-frozen food fat is one of requisite important source material during quick-frozen food is produced, and the quality of product is played vital effect.Yet, at present very few for the research of special oils for quick-frozen food fat.
Special oils for quick-frozen food fat is because its viscosity is larger, and stability better can change structure and the gloss of quick-frozen food; In addition, the quality characteristic such as its local flavor to baked goods, mouthfeel and storage property also have material impact.At present special oils for quick-frozen food fat is mainly take the animal fat of hydrogenated vegetable oil (palm oil, soybean wet goods) and part as main.Hydrogenated vegetable oil hardness is higher, affects mouthfeel, the more important thing is that the hydrogenated vegetable oil content of trans fatty acids is high, and the health of human body is threatened; The problems such as and there is coarse grains in animal fat, and product quality is relatively poor.
By ester exchange grease is carried out modification and can change the undesirable crystal formation of grease, improve its Physical Processing performance, make grease have widely purposes.Traditional ester exchange is a kind of at random ester exchange reaction generally take sodium methoxide as catalyst.But the ester exchange reaction of chemical catalysis is without specificity, and may produce trans-fatty acid, in addition, produces a large amount of difficult accessory substances that separate after the reaction, so that production process is comparatively loaded down with trivial details, and to environment.By comparison, enzyme process ester-exchange technology reaction condition is gentle, and high specificity does not produce trans-fatty acid, and accessory substance is few, and product and catalyst are easily separated, environmental friendliness etc.Therefore, develop and a kind ofly by the enzyme law catalysis ester exchange raw oil material is carried out modification, then utilize its method for preparing special oils for quick-frozen food fat to have important practical significance.
Summary of the invention
For the problem that existing special oils for quick-frozen food fat exists, the object of the invention is to develop and a kind ofly by the enzyme law catalysis ester exchange raw oil material is carried out modification, then utilize it to prepare the method for special oils for quick-frozen food fat.
For achieving the above object, the present invention proposes following technical scheme:
A kind of enzyme law catalysis prepares special oils for quick-frozen food fat, formed by following raw material: according to the mass fraction, 100 parts in lactide carburetion fat, emulsifying agent 1.0 ~ 2.5 and antioxidant 0.004 ~ 0.010, described lactide carburetion fat is prepared by lipase-catalyzed ester exchange by palm stearin and liquid vegetable oil.
Preferably, according to the mass fraction, described palm stearin is 60-80%, and liquid vegetable oil is 20-40%, and the lipase amount is the 6-8% of grease gross mass.
Preferably, described lipase is purchased from Novozymes Company for deriving from the immobilized lipase Lipozyme RM IM of rhizomucor miehei (Rhizomucor miehei).
Preferably, described emulsifying agent is the glycerin monostearate of food-grade 0.5 ~ 1.0 mass parts, the lecithin of 0.1 ~ 0.5 mass parts and the sorbester p17 of 0.5 ~ 1.0 mass parts.
Preferably, described antioxidant is the butylated hydroxy anisole (BHA) of 0.002 ~ 0.005 mass parts and the BHT (BHT) of 0.002 ~ 0.005 mass parts.
Preferably, described liquid vegetable oil is any one in soybean oil, palm olein oil, sunflower oil, peanut oil, the tea oil.
The preparation method of above-mentioned special fat comprises the steps:
(1) palm stearin and liquid vegetable oil are joined in the closed container, add lipase, then stir and carry out ester exchange reaction, reaction leaches lipase after finishing, and obtains the grease of lactide;
(2) in the grease of lactide, add antioxidant at 55 ℃-70 ℃, fully stirring, mixing; And then the adding emulsifying agent, emulsification is carried out in heating;
(3) the uniform grease of emulsification is quickly cooled to 15-30 ℃; Cooled emulsified fat is carried out homogeneous, carry out subsequently maturation process, namely obtain described special fat.
Preferably, the described stir speed (S.S.) of step (1) is 150-200 rev/min, and the reaction time is 1.5-3 hour, and reaction temperature is 55-80 ℃.
Preferably, the speed of the described emulsification of step (2) is 500-1000 rev/min, and the temperature of emulsification is 60-70 ° of C, and the time of emulsification is 10-20 minute.
Preferably, the homogenizing temperature of the described emulsified fat of step (3) is 25-30 ° of C, homogenizing time 2-5 minute; Described curing temperature is 24-30 ℃, and the curing time is 24-48 hour.
The present invention compares with the at present commercially available quick-frozen special fats such as shortening, has the following advantages: the one, and the grease of enzyme law catalysis ester exchange preparation has wider plasticity and good processability at 10-40 ℃; The 2nd, the grease crystal formation of enzyme law catalysis ester exchange preparation can reach the requirement of the desirable crystal formation of special oils for quick-frozen food fat; The 3rd, the enzyme law catalysis trans-esterification processes is simple, catalytic efficiency is high, product and catalyst is easily separated, environmental pollution is little, and catalyst can reuse.
Description of drawings
Fig. 1 is that solid fats content varies with temperature curve map before and after the embodiment 1 compound lard ester exchange.
Fig. 2 is the sweet three ester collection of illustrative plates of embodiment 1 compound lard before lipase-catalyzed stearic exchange.
Fig. 3 is the sweet three ester collection of illustrative plates of embodiment 1 compound lard after lipase-catalyzed stearic exchange.
The specific embodiment
For the present invention is described better, be convenient to understand technical scheme of the present invention, typical but non-limiting embodiment is as follows:
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 8g, palm stearin 70g, soybean oil 30g, glycerin monostearate 0.8g, lecithin 0.2g, sorbester p17 0.5g, butylated hydroxy anisole 0.005g, BHT 0.003g.
Quick-frozen special fat preparation method: 70g palm stearin and 30g soybean oil are joined in the closed container, add 8g lipase again, then stir, stir speed (S.S.) is 150 rev/mins, 60 ℃ of reaction temperatures, 2 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 60 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.003g BHT, fully stirring, mixing; And then add 0.8g glycerin monostearate, 0.2g lecithin and 0.5g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 500 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 10 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 4 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 36 hours, obtains required product.
As seen from Figure 1, after ester exchange, the solid fats content of grease reduces, and has increased the plasticity scope of grease, and in the time of 40 ℃, its solid fats content shows that less than 10% this grease has good processability.Can find out from the contrast of Fig. 2 and Fig. 3, the content of three saturated sweet three esters (SSS) and three unsaturated sweet three esters (UUU) in the grease after the ester exchange, and the content of two saturated one unsaturated (SSU) and two unsaturated one saturated (UUS) these two kinds of sweet three esters raises, after the enzyme law catalysis ester exchange is described, sweet three ester structures of grease are reset, thereby thermal property and the crystallization property of lactide carburetion fat are changed thereupon, before by ester exchange about 50 ℃ of grease fusing point are reduced to about 37 ℃, the grease crystal formation also changes β ' into by the β type, thereby has improved the physical characteristic of grease.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 7g, palm stearin 70g, palm olein oil 30g, glycerin monostearate 0.9g, lecithin 0.2g, sorbester p17 0.7g, butylated hydroxy anisole 0.004g, BHT 0.003g.
Quick-frozen special fat preparation method: 70g palm stearin and 30g palm olein oil are joined in the closed container, add 7g lipase again, then stir, stir speed (S.S.) is 160 rev/mins, 55 ℃ of reaction temperatures, 3 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 55 ℃, in the grease of lactide, add 0.004g butylated hydroxy anisole and 0.003g BHT, fully stirring, mixing; And then add 0.9g glycerin monostearate, 0.2g lecithin and 0.7g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 700 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 10 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 4 minutes; Carry out subsequently maturation process, curing temperature is 28 ℃, and the curing time is 36 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 6g, palm stearin 70g, sunflower oil 30g, glycerin monostearate 0.8g, lecithin 0.3g, sorbester p17 0.7g, butylated hydroxy anisole 0.005g, BHT 0.004g.
Quick-frozen special fat preparation method: 70g palm stearin and 30g sunflower oil are joined in the closed container, add 6g lipase again, then stir, stir speed (S.S.) is 170 rev/mins, 65 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 65 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.004g BHT, fully stirring, mixing; And then add 0.8g glycerin monostearate, 0.3g lecithin and 0.7g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 800 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 10 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 4 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 33 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 6g, palm stearin 70g, peanut oil 30g, glycerin monostearate 1.0g, lecithin 0.2g, sorbester p17 0.5g, butylated hydroxy anisole 0.005g, BHT 0.003g.
Quick-frozen special fat preparation method: 70g palm stearin and 30g peanut oil are joined in the closed container, add 6g lipase again, then stir, stir speed (S.S.) is 160 rev/mins, 65 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 65 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.003g BHT, fully stirring, mixing; And then add 1.0g glycerin monostearate, 0.2g lecithin and 0.5g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 900 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 15 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 5 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 48 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 8g, palm stearin 70g, tea oil 30g, glycerin monostearate 0.9g, lecithin 0.3g, sorbester p17 0.7g, butylated hydroxy anisole 0.005g, BHT 0.004g.
Quick-frozen special fat preparation method: 70g palm stearin and 30g tea oil are joined in the closed container, add 8g lipase again, then stir, stir speed (S.S.) is 170 rev/mins, 65 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 65 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.004g BHT, fully stirring, mixing; And then add 0.9g glycerin monostearate, 0.3g lecithin and 0.7g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 700 rev/mins, 65 ℃ of emulsifying temperatures, emulsification times 14 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 28 ℃, homogenizing time 5 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 36 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 7g, palm stearin 60g, tea oil 40g, glycerin monostearate 0.8g, lecithin 0.3g, sorbester p17 0.7g, butylated hydroxy anisole 0.003g, BHT 0.005g.
Quick-frozen special fat preparation method: 60g palm stearin and 40g tea oil are joined in the closed container, add 7g lipase again, then stir, stir speed (S.S.) is 170 rev/mins, 65 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 65 ℃, in the grease of lactide, add 0.003g butylated hydroxy anisole and 0.005g BHT, fully stirring, mixing; And then add 0.8g glycerin monostearate, 0.3g lecithin and 0.7g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 800 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 16 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 5 minutes; Carry out subsequently maturation process, curing temperature is 28 ℃, and the curing time is 24 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 8g, palm stearin 60g, soybean oil 40g, glycerin monostearate 0.8g, lecithin 0.3g, sorbester p17 0.8g, butylated hydroxy anisole 0.005g, BHT 0.005g.
Quick-frozen special fat preparation method: 60g palm stearin and 40g soybean oil are joined in the closed container, add 8g lipase again, then stir, stir speed (S.S.) is 160 rev/mins, 60 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 60 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.005g BHT, fully stirring, mixing; And then add 0.8g glycerin monostearate, 0.3g lecithin and 0.8g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 900 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 10 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 2 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 28 hours.
Take by weighing raw material by following following prescription (weight): Lipozyme RM IM 6g, palm stearin 80g, peanut oil 20g, glycerin monostearate 0.8g, lecithin 0.2g, sorbester p17 0.5g, butylated hydroxy anisole 0.005g, BHT 0.003g.
Quick-frozen special fat preparation method: 80g palm stearin and 20g peanut oil are joined in the closed container, add 6g lipase again, then stir, stir speed (S.S.) is 150 rev/mins, 60 ℃ of reaction temperatures, 2.5 hours reaction time.Reaction leaches lipase after finishing, and obtains the grease of lactide.Under 60 ℃, in the grease of lactide, add 0.005g butylated hydroxy anisole and 0.003g BHT, fully stirring, mixing; And then add 0.8g glycerin monostearate, 0.2g lecithin and 0.5g sorbester p17, and under the state of heating, carrying out emulsification, emulsive rate is 500 rev/mins, 70 ℃ of emulsifying temperatures, emulsification times 10 minutes; Then the uniform grease of emulsification is quickly cooled to 25 ℃; Then carry out homogeneous, homogenizing temperature is 30 ℃, homogenizing time 4 minutes; Carry out subsequently maturation process, curing temperature is 27 ℃, and the curing time is 32 hours.
The performance indications that table 1 product of the present invention reaches
Claims (10)
1. an enzyme law catalysis prepares special oils for quick-frozen food fat, it is characterized in that, formed by following raw material: according to the mass fraction, 100 parts in lactide carburetion fat, emulsifying agent 1.0 ~ 2.5 and antioxidant 0.004 ~ 0.010, described lactide carburetion fat is prepared by lipase-catalyzed ester exchange by palm stearin and liquid vegetable oil.
2. special fat according to claim 1 is characterized in that, according to the mass fraction, described palm stearin is 60-80%, and liquid vegetable oil is 20-40%, and the lipase amount is the 6-8% of grease gross mass.
3. special fat according to claim 1 and 2 is characterized in that, described lipase is the immobilized lipase Lipozyme RM IM that derives from rhizomucor miehei.
4. special fat according to claim 1 and 2 is characterized in that, described emulsifying agent is the glycerin monostearate of food-grade 0.5 ~ 1.0 mass parts, the lecithin of 0.1 ~ 0.5 mass parts and the sorbester p17 of 0.5 ~ 1.0 mass parts.
5. special fat according to claim 4 is characterized in that, described antioxidant is the butylated hydroxy anisole of 0.002 ~ 0.005 mass parts and the BHT of 0.002 ~ 0.005 mass parts.
6. special fat according to claim 1 and 2 is characterized in that, described liquid vegetable oil is any one in soybean oil, palm olein oil, sunflower oil, peanut oil, the tea oil.
7. the preparation method of claim 1 ~ 6 any one special fat is characterized in that, comprises the steps:
(1) palm stearin and liquid vegetable oil are joined in the closed container, add lipase, then stir and carry out ester exchange reaction, reaction leaches lipase after finishing, and obtains the grease of lactide;
(2) in the grease of lactide, add antioxidant at 55 ℃-70 ℃, fully stirring, mixing; And then the adding emulsifying agent, emulsification is carried out in heating;
(3) the uniform grease of emulsification is quickly cooled to 15-30 ℃; Cooled emulsified fat is carried out homogeneous, carry out subsequently maturation process, namely obtain described special fat.
8. method according to claim 7 is characterized in that, the described stir speed (S.S.) of step (1) is 150-200 rev/min, and the reaction time is 1.5-3 hour, and reaction temperature is 55-80 ℃.
9. method according to claim 7 is characterized in that, the speed of the described emulsification of step (2) is 500-1000 rev/min, and the temperature of emulsification is 60-70 ° of C, and the time of emulsification is 10-20 minute.
10. method according to claim 7 is characterized in that, the homogenizing temperature of the described emulsified fat of step (3) is 25-30 ° of C, homogenizing time 2-5 minute; Described curing temperature is 24-30 ℃, and the curing time is 24-48 hour.
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| CN112655778A (en) * | 2021-01-20 | 2021-04-16 | 固始县豫申粮油工贸有限公司 | Preparation method of ester exchange rice bran solid ester mold release oil |
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| CN115413714A (en) * | 2022-09-16 | 2022-12-02 | 河南工业大学 | Special quick-freezing grease and preparation method and application thereof |
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| CN103651941A (en) * | 2013-11-26 | 2014-03-26 | 安徽天祥粮油食品有限公司 | Quick-frozen food oil |
| CN103651941B (en) * | 2013-11-26 | 2016-03-02 | 安徽天祥粮油食品有限公司 | Quick-frozen food oil |
| CN105695522A (en) * | 2016-01-28 | 2016-06-22 | 华南理工大学 | Special oil for quick-frozen food and preparation method thereof |
| CN106260118A (en) * | 2016-08-15 | 2017-01-04 | 陕西科技大学 | A kind of frozen food special fat and preparation method thereof |
| CN106260105A (en) * | 2016-08-15 | 2017-01-04 | 陕西科技大学 | A kind of fat or oil composition being applicable to frozen food and preparation method thereof |
| CN106306120A (en) * | 2016-08-15 | 2017-01-11 | 陕西科技大学 | Cold-resistant fat composition as well as preparation method and application thereof |
| CN106857882A (en) * | 2017-02-28 | 2017-06-20 | 江南大学 | A kind of preparation and application of trans-fatty acid-free crisp skin oil |
| CN110184311A (en) * | 2019-05-25 | 2019-08-30 | 华南理工大学 | A method of special oil OPO is produced using microbial fermentation |
| CN110184311B (en) * | 2019-05-25 | 2022-12-16 | 华南理工大学 | Method for producing special oil OPO by using microbial fermentation |
| CN112655778A (en) * | 2021-01-20 | 2021-04-16 | 固始县豫申粮油工贸有限公司 | Preparation method of ester exchange rice bran solid ester mold release oil |
| CN112655778B (en) * | 2021-01-20 | 2023-09-15 | 固始县豫申粮油工贸有限公司 | Preparation method of transesterification rice bran fixed-ester mold release oil |
| CN113693135A (en) * | 2021-09-09 | 2021-11-26 | 江南大学 | Structural lipid for replacing lard oil and preparation method thereof |
| CN113693135B (en) * | 2021-09-09 | 2022-10-18 | 江南大学 | Structural lipid for replacing lard oil and preparation method thereof |
| CN115413714A (en) * | 2022-09-16 | 2022-12-02 | 河南工业大学 | Special quick-freezing grease and preparation method and application thereof |
| CN115413714B (en) * | 2022-09-16 | 2024-05-24 | 河南工业大学 | Special quick-frozen grease and preparation method and application thereof |
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Application publication date: 20130424 |