CN105831370B - A method of preparing cacaolike butter - Google Patents
A method of preparing cacaolike butter Download PDFInfo
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- CN105831370B CN105831370B CN201610165797.XA CN201610165797A CN105831370B CN 105831370 B CN105831370 B CN 105831370B CN 201610165797 A CN201610165797 A CN 201610165797A CN 105831370 B CN105831370 B CN 105831370B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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Abstract
The invention discloses a kind of methods for preparing cacaolike butter, it includes, it will be enriched in the sweet three esters 1- palmitinic acid -2- oleic acid -3- tristerin of symmetric form and 2- oleic acid -1, the grease of 3- distearin and be rich in the sweet three esters 2- oleic acid -1 of symmetric form, the grease of 3- glycerol-1,3-dipalmitate is uniformly mixed to form miscella in specific proportions, in a solvent miscella is warming up to 35~70 DEG C with crystal all in destruction system under the mixing speed of 50~80r/min, then the component for being enriched with the cacaolike butter rich in sweet three ester of symmetric form is proposed by second level or three fractions.The compatibility of method provided by the invention cacaolike butter produced and cocoa butter is more preferable, can realize to greater proportion the interworking with cocoa butter.
Description
Technical field
The invention belongs to grease processing technology fields, and in particular to a method of cacaolike butter is prepared, it especially will be rich
Grease containing POS and SOS carries out solvent after mixing with the grease rich in POP again and divides the method proposed to prepare cacaolike butter.
Background technique
Chocolate consumption figure is only 1/10th or even 1/tens of America and Europe per capita for China, but China in Recent Years is skilful
Gram force market is fast-developing with 10%~12% annual growth, has very objective market potential.However the master of chocolate
Raw material cocoa butter is wanted but to enter the predicament that supply falls short of demand, it is contemplated that will be up at least 1,000,000 to the year two thousand thirty whole world cocoa butter notch
Ton, therefore prepare cacaolike butter and have become global hot spot.
Cocoa butter main component is POP (2- oleic acid -1,3- glycerol-1,3-dipalmitate), POS (1- palmitinic acid -2- oleic acid -3-
Tristerin) and sweet three ester of symmetric forms such as SOS (2- oleic acid -1,3- distearin) (P is palmitinic acid, and O is oil
Acid, S are stearic acid).The main method for preparing cacaolike butter at present is to will be enriched in POS and SOS grease (such as mango benevolence rouge, cream wood
Fruit oil, sal rouge, mist ice grass grease or candlenut oil) it carries out point mentioning respectively with rich in POP grease (such as palm oil), it obtains accordingly
Component, then ratio again as needed is mixed, and obtains cacaolike butter.Cacaolike butter can be added to cocoa butter by a certain percentage
In, the dosage of cocoa butter is reduced under the premise of not influencing chocolate quality.However, cacaolike butter made from the above method is often
In the presence of can not compatible predicament very well with cocoa butter.No more than such as additive amount of the sal rouge in cacaolike butter formula
10%, it otherwise can not be fully compatible with cocoa butter；Mango benevolence rouge in cocoa butter additive amount close to 20% when just will appear eutectic
Phenomenon；Fraction leach-s/tive adds 22% in chocolate among palm oil will cause the frosting of product.Cause the main of above-mentioned phenomenon
The reason is that when one grease of house bill of lading, non-targeted sweet three ester (such as POO, SOO) is easily crosslinked with sweet three ester of target, so be entrained into
It in product, these non-targeted sweet three esters or has any different with the sweet three esters arrangement mode or crystal habit of cocoa butter, or contains cocoa
The Long carbon chain fatty acid not having in rouge, so that the migration of grease in product be easily caused to make its frosting.Therefore, a kind of new point is needed
Technology is proposed to eliminate as much as the interference of these non-targeted sweet three esters.
It is divided into and proposes grease technology, i.e., divide again after mixing two or more greases and mention, theoretical basis is by two kinds of greases
In close component combination and enhance fractionation effect.Such as by mango benevolence rouge (be rich in SOS) and palm oil (rich in POP with
POO it) mixes, the POP in SOS and palm oil in mango benevolence rouge is more consistent on molecular structure and crystal form, proposes process dividing
In mutual crosslinked action be better than the effect between POP and POO, to reduce the entrainment to POO, obtained product with
The compatibility of cocoa butter is more preferable.It is oil the study found that being divided into the yield for proposing and product also can be improved while improving product purity
A kind of technology urgently leaved for development in rouge industry.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of the above-mentioned and/or existing method for preparing cacaolike butter and its in chocolate application there are the problem of, mention
The present invention is gone out.
Therefore, the one of purpose of the present invention is to will be enriched in 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oil
The grease of acid -1,3- distearin is sufficiently mixed with the grease rich in 2- oleic acid -1,3- glycerol-1,3-dipalmitate, is mixed
Material mentions acquisition cacaolike butter by second level or three fractions in solvent medium, and the compatibility of products obtained therefrom and cocoa butter is more preferable, can
Greater proportion and cocoa butter interworking, and there is industrial production prospect.
In order to solve the above technical problems, according to an aspect of the present invention, the present invention provides the following technical scheme that a kind of
The method for preparing cacaolike butter comprising, will be enriched in the sweet three esters 1- palmitinic acid -2- oleic acid -3- tristerin of symmetric form and
The grease of 2- oleic acid -1,3- distearin, and, it is rich in sweet three esters 2- oleic acid -1,3-, bis- palmitic acid of symmetric form
The grease of ester is uniformly mixed to form miscella in specific proportions, by the first fraction mention in certain proportion in a solvent with 50~
Miscella is warming up to 35~70 DEG C with crystal all in destruction system under the mixing speed of 80r/min, then passes through the second level
It point mentions and/or third fraction proposes the component of cacaolike butter of the enrichment rich in sweet three ester of symmetric form.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: the solvent is methylpent
One of alkane, n-hexane or acetone, and the volume ratio of the miscella and the solvent is 1~8:1~6.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: described sweet rich in symmetric form
The grease of three ester 1- palmitinic acid -2- oleic acid -3- tristerins and 2- oleic acid -1,3- distearin is mango benevolence
Rouge, shea butter, sal rouge, mist ice grass grease, candlenut oil or dividing for they propose one or more of component, and the richness
Grease containing the sweet three esters 1- palmitinic acid -2- oleic acid -3- tristerin of symmetric form and 2- oleic acid -1,3- distearin
Mixed volume ratio with the grease rich in the sweet three esters 2- oleic acid -1,3- glycerol-1,3-dipalmitate of symmetric form is 2~4:1~3.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: described sweet rich in symmetric form
The grease of three ester 2- oleic acid -1,3- glycerol-1,3-dipalmitates is palm oil, palm stearin, palm olein oil, palm oil centre point mention
Object or dividing for they propose one or more of component.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: first fraction mentions,
Under the mixing speed of 20~35r/min, oil temperature will be mixed with the rate of temperature fall of 2.0~5.0 DEG C/min and be down to 5~25 DEG C, perseverance
Temperature 3~6h of crystallization, decompression suction filtration separation is stearic, must remove stearic miscella.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: second fraction mentions,
Under the mixing speed of 3~10r/min, the mixing oil temperature after removing tristearin is dropped with the rate of temperature fall of 0.5~2.5 DEG C/min
To -10~10 DEG C, 5~8h of thermostatical crystallization, vacuum distillation separating liquid oil, gained tristearin vacuum distillation recovered solvent.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: the third fraction mentions,
Under the mixing speed of 2~8r/min, two fractions are mentioned by tristearin with the rate of temperature fall of 0.5~1.5 DEG C/min and are down to -18~5 DEG C, perseverance
Temperature 2~5h of crystallization, vacuum distillation separating liquid oil, gained tristearin vacuum distillation recovered solvent.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: described sweet rich in symmetric form
The cacaolike butter of three esters, 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2-
Oleic acid -1,3- distearin three's total content is 60%~75%.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: described sweet rich in symmetric form
The cacaolike butter of three esters, 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2-
Oleic acid -1,3- distearin three's total content is 70%~90%.
A kind of preferred embodiment as the method for the present invention for preparing cacaolike butter, in which: the recycling design be
The absolute draft of 200~500Pa is recycled 99% or more solvent by 60~95 DEG C of indirect steams, then passes through 80~125 DEG C
Direct steam recycle remaining solvent, make product it is residual it is molten be less than 10mg/kg, be up to state standards.
The utility model has the advantages that the present invention is molten to the grease rich in POS+SOS and the grease progress rich in POP possessed by of the invention
Agent, which is divided into, mentions acquisition cacaolike butter, and compared with one grease of house bill of lading, yield is higher, and sweet three ester content of symmetric form therein is also more
Height, it is more preferable with the compatibility of cocoa butter, it can realize to greater proportion the interworking with cocoa butter, and do not influence made chocolate
Frosting problem.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein:
Fig. 1 is that the first fraction of the invention mentions stirring rate selection schematic diagram；
Fig. 2 is that the second fraction of the invention mentions stirring rate selection schematic diagram；
Fig. 3 is that third fraction of the present invention mentions stirring rate selection schematic diagram.
Fig. 4 is that the first fraction of the invention mentions crystallization temperature selection schematic diagram；
Fig. 5 is that the second fraction of the invention mentions crystallization temperature selection schematic diagram；
Fig. 6 is that third fraction of the present invention mentions crystallization temperature selection schematic diagram.
Fig. 7 is that the first fraction of the invention mentions crystallization constant temperature time selection schematic diagram.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, right with reference to the accompanying drawings of the specification
A specific embodiment of the invention is described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1:
Candlenut oil and palm olein oil are uniformly mixed by 4:6, then form miscella by 1:5 with acetone；In stirring for 55r/min
It mixes and miscella is warming up to 40 DEG C with all crystal in destruction system under speed；First fraction mentions, in the mixing speed of 30r/min
Under, oil temperature will be mixed with the rate of temperature fall of 3.0 DEG C/min and be down to 20 DEG C, thermostatical crystallization 5h, decompression filters separation tristearin, must go
Except stearic miscella；Second fraction mentions, and under the mixing speed of 8r/min, will be removed with the rate of temperature fall of 1.5 DEG C/min hard
Mixing oil temperature after rouge is down to 8 DEG C, thermostatical crystallization 7h, and vacuum distillation separating liquid is oily, gained tristearin vacuum distillation recovered solvent,
As it is rich in the cacaolike butter of sweet three ester of symmetric form, 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3-
Tristerin and 2- oleic acid -1,3- distearin three's total content are 65%.
Embodiment 2:
Mist ice grass grease and palm oil are uniformly mixed by 8:2, then form miscella by 8:1 with n-hexane；75r/min's
Miscella is warming up to 45 DEG C with all crystal in destruction system under mixing speed；First fraction mentions, in the stirring speed of 30r/min
Under degree, oil temperature will be mixed with the rate of temperature fall of 2.5 DEG C/min and be down to 8 DEG C, thermostatical crystallization 5h, decompression filters separation tristearin, obtains
Remove stearic miscella；Second fraction mentions, and under the mixing speed of 7r/min, will be removed with the rate of temperature fall of 1.0 DEG C/min
Mixing oil temperature after tristearin is down to -5 DEG C, thermostatical crystallization 6h, and vacuum distillation separating liquid oil, the vacuum distillation of gained tristearin is recycled molten
Agent, i.e., based on sweet three ester containing symmetric form cacaolike butter, 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oil
Acid -3- tristerin and 2- oleic acid -1,3- distearin three's total content are 66%.
Embodiment 3:
Mango benevolence rouge and palm oil are uniformly mixed by 8:2, then form miscella by 6:1 with n-hexane；70r/min's
Miscella is warming up to 45 DEG C with all crystal in destruction system under mixing speed；First fraction mentions, in the stirring speed of 22r/min
Under degree, oil temperature will be mixed with the rate of temperature fall of 3.5 DEG C/min and be down to 10 DEG C, thermostatical crystallization 5h, decompression filters separation tristearin, obtains
Remove stearic miscella；Second fraction mentions, and under the mixing speed of 8r/min, will be removed with the rate of temperature fall of 1.5 DEG C/min
Mixing oil temperature after tristearin is down to -5 DEG C, thermostatical crystallization 5.5h, and vacuum distillation separating liquid oil, gained tristearin vacuum distillation is recycled
Solvent, i.e., based on sweet three ester containing symmetric form cacaolike butter；Third fraction mentions, under the mixing speed of 5r/min, with 1.0 DEG C/
Two fractions are mentioned tristearin and are down to -10 DEG C, thermostatical crystallization 2.5h by the rate of temperature fall of min, and vacuum distillation separating liquid oil, gained tristearin subtracts
Pressure be distilled to recover solvent, be the sweet higher cacaolike butter of three ester contents of symmetric form, 2- oleic acid -1,3- glycerol-1,3-dipalmitate,
1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin three's total content are 87%.
Embodiment 4:
Fraction leach-s/tive among mango benevolence rouge and palm oil is uniformly mixed by 7:3, then is mixed with methylpentane by 1:6 composition
Oil；Miscella is warming up to 45 DEG C with all crystal in destruction system under the mixing speed of 65r/min；First fraction mentions,
Under the mixing speed of 25r/min, oil temperature will be mixed with the rate of temperature fall of 2.8 DEG C/min and be down to 10 DEG C, thermostatical crystallization 4h, decompression
Separation tristearin is filtered, stearic miscella must be removed；Second fraction mentions, under the mixing speed of 5r/min, with 1.2 DEG C/min's
Mixing oil temperature after removing tristearin is down to -8 DEG C, thermostatical crystallization 6h by rate of temperature fall, and vacuum distillation separating liquid is oily, and gained is stearic
Vacuum distillation recovered solvent, i.e., based on sweet three ester containing symmetric form cacaolike butter, 2- oleic acid -1,3- glycerol-1,3-dipalmitate,
1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin three's total content are 72%.
As shown in Figure 1, it is to remove high-melting-point tristearin, such as sweet three ester of PPP and SSS that the first fraction, which mentions, it is desirable that
Liquid oil.When stirring rate be lower than 20r/min when, be formed by crystallization mix slowly effect under will increase same periphery do not crystallize it is sweet
The crosslinked action of three esters increases crystallization content to promote the crystallization of sweet three ester around, and may also carry secretly needs into us among these
Sweet three ester of the target wanted, causes damages；When stirring rate is higher than 35r/min, it can constantly break established crystallization, Wu Fayou
Effect increases the crystallization of sweet three ester of high-melting-point, although liquid oil yield is up to 88% or more, the decline of target product content；And stir speed
When rate is between 20~35r/min, sweet three ester of high-melting-point just removes substantially, and liquid oil yield is 82%~85%.
Second fraction mentions mentioning with third fraction and is for obtaining sweet three ester of symmetric form total in tristearin, i.e. oleic acid -1 2-,
3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin need
It is oily (lower melting-point sweet three ester) to remove liquid.It is the same with upper section principle, when stirring rate is lower, easily carried secretly in crystallization into non-
Sweet three ester of target, although stearic yield can be made higher, the decline of target product purity；And stirring rate it is higher when, stearic yield
Decline.Referring to figs. 2 and 3, accordingly, the most suitable rate of second level stirring and third level stirring is respectively 3~10 and 2~8r/
Min can make 2- oleic acid -1,3- glycerol-1,3-dipalmitate in tristearin, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oil
Acid -1,3- distearin three's total content respectively reaches 60%~75% and 70%~90%.
In addition, multistage point proposes stirring rate and to mention lower than upper level point, it is because the purity of target product is got over into system
Height, the structure between these target products is more similar, and mutual active force is also stronger, so more needing use more slow
Slow or mild separation condition, otherwise the yield and purity of target product will be greatly reduced.
Embodiment of the present invention is investigated in range, and rate of temperature fall influences not the yield of target product (liquid oil or stearic)
Greatly, but the stearic shape crystallized is influenced, to influence the technical difficulty being separated by solid-liquid separation.When rate of temperature fall is lower, it is formed by knot
Brilliant particle is thinner, easily passes through filter cloth when filtering, thus needs to increase plie filter cloth number, and this also increases suction filtration pressure simultaneously,
Increase energy consumption；When rate of temperature fall is higher, it is coarse in the form of sheets to be formed by crystalline particle, interlaced overlapping easily entrainment liquid oil,
It needs additionally to use solvent wash crystallization when filtering, to reduce the liquid oil of its entrainment, this adds increased solvent consumptions and subsequent
Solvent recovery energy consumption.So rate of temperature fall optimal conditions be the first fraction mention 2.0~5.0 DEG C/min, the second fraction mention 0.5~
2.5 DEG C/min, third fraction mention 0.5~1.5 DEG C/min.
Multistage point mentions rate of temperature fall and to mention lower than upper level point, and principle is similar with the variation of stirring rate, that is, divides and promote to a higher rank
Number is higher, and the purity of target product is higher in system, and the structure between these target products is also more similar, mutual work
Firmly corresponding enhancing, so more needing using slower separation condition, otherwise the yield and purity of target product can be significantly
It reduces.
First fraction is mentioned, is to obtain liquid oil.Therefore when crystallization temperature is lower, more sweet three esters knot can be made
Crystalline substance, to make the reduction of liquid oil yield；When crystallization temperature is higher, sweet three ester for originally crystallizing it can not be crystallized, and be not achieved
Except the purpose of sweet three ester of high-melting-point.Therefore, it as shown in figure 4,5~15 DEG C are that the first fraction proposes ideal crystallization temperature, can go
Except sweet three ester of unwanted high-melting-point, liquid oil yield is 82%~85%.
Referring to figs. 5 and 6, the second fraction mentions mentioning with third fraction and is for obtaining tristearin, in order to be enriched with oleic acid -1 2-,
3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin etc.
Sweet three ester of symmetric form.When crystallization temperature is lower, although stearic yield is higher, also there are asymmetric sweet the three of high level
Ester, so that the content of sweet three ester of symmetric form declines；When crystallization temperature is excessively high, sweet three ester of partial symmetry type can not be crystallized, target
Efficiency of pcr product significantly reduces.Accordingly, the second fraction mention the most suitable crystallization temperature mentioned with third fraction be respectively -10~-2 DEG C and -
18~-8 DEG C, tristearin in 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oil
Acid -1,3- distearin three total content can respectively reach 60%~75% and 70%~90%.
If being to divide extraction solvent with acetone, crystallization temperature is 10~15 DEG C high when mentioning than methylpentane and n-hexane point, first
Fraction mentions, to mention the most suitable crystallization time mentioned with third fraction be respectively 15~25 DEG C, -5~10 DEG C and -10~5 DEG C to the second fraction.
Therefore comprehensive three kinds of solvents, the first fraction mentions, the second fraction mention the most suitable crystallization time mentioned with third fraction be respectively 5~25 DEG C ,-
10~10 DEG C and -18~5 DEG C.
As shown in fig. 7, crystallization time is too short, sweet three ester of high-melting-point is unable to fully crystallize, and crystallization time is too long, and high-melting-point is sweet
The crystallization of three esters reaches equilibrium state and stablizes to get rate, so being further added by crystallization time at this time belongs to waste energy consumption.Between this,
The best crystallization time that first fraction mentions is 3~6h, and liquid oil yield is up to 82%~85%, this removal of sweet three ester group of high-melting-point.
Second fraction mention with third fraction mention crystallization time selection and it is above-mentioned similarly, but the two stage crystallization times are long
It is short have substantially no effect on 2- oleic acid -1,3- glycerol-1,3-dipalmitate in tristearin, 1- palmitinic acid -2- oleic acid -3- tristerin and
The content of 2- oleic acid -1,3- distearin, the short then stearic yield of crystallization time is few, the long then stearic yield of crystallization time
Height, but be more than that certain time is then in equilibrium state.Accordingly, when crystallization time is up to 5~8h when the second fraction mentions, third fraction is mentioned
When crystallization time up to 2~5h when, the crystallization of target product is in stable state, i.e. bis- palmitinic acid of 2- oleic acid -1,3- in tristearin
The total content of glyceride, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin can divide
60%~75% and 70%~90% are not reached.Crystallization time is longer to will increase energy consumption.
Embodiment 5 (comparative example 4)
Mango benevolence rouge and palm oil are respectively divided and mentioned, it is rear to be uniformly mixed obtained 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1-
The class cocoa that palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearin three's content are 73%
Rouge (is named as cacaolike butter #1), cacaolike butter (being named as cacaolike butter #2) prepared by the cacaolike butter and embodiment 4 point
Not Zhi Zuo chocolate, be placed under 25 DEG C of environment constant temperature 9 months, observe gel compatibility, i.e., whether there is or not frostings on chocolate surface layer, as a result
It is shown in Table 1.
Preferably resist it can be seen that chocolate made from the cacaolike butter (cacaolike butter #2) prepared by the method for the invention has
Frost, i.e. compatibility between grease are more preferable.
The frosting research of the different preparation method cacaolike butter chocolates of table 1
Note :-, non-frosting；+, slight frosting；++, largely frosting.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (1)
1. a kind of method for preparing cacaolike butter, it is characterised in that: fraction leach-s/tive among mango benevolence rouge and palm oil is pressed 7:3 volume
Than uniformly mixing, then with methylpentane, 1:6 forms miscella by volume；By the mixing under the mixing speed of 65r/min
Oil is warming up to 45 DEG C；First fraction mentions, and under the mixing speed of 25r/min, will mix oil temperature with the rate of temperature fall of 2.8 DEG C/min
Degree is down to 10 DEG C, thermostatical crystallization 4h, and decompression filters separation tristearin, must remove stearic miscella；Second fraction mentions, in 5r/min
Mixing speed under, with the rate of temperature fall of 1.2 DEG C/min by remove it is stearic after mixing oil temperature be down to -8 DEG C, thermostatical crystallization
6h, vacuum distillation separating liquid oil, gained tristearin vacuum distillation recovered solvent, i.e., based on sweet three ester containing symmetric form cacaolike butter,
Its 2- oleic acid -1,3- glycerol-1,3-dipalmitate, 1- palmitinic acid -2- oleic acid -3- tristerin and 2- oleic acid -1,3- distearyl
Acid glyceride three's total content is 72%.
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| CN201610165797.XA CN105831370B (en) | 2016-03-22 | 2016-03-22 | A method of preparing cacaolike butter |
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| CN201610165797.XA CN105831370B (en) | 2016-03-22 | 2016-03-22 | A method of preparing cacaolike butter |
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| CN105831370B true CN105831370B (en) | 2019-09-13 |
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| CN108112761B (en) * | 2016-11-28 | 2021-10-26 | 丰益(上海)生物技术研发中心有限公司 | Inflatable non-hydrogenated cocoa butter substitute chocolate filling |
| CN108441524B (en) * | 2018-03-12 | 2021-01-29 | 江南大学 | Preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat |
| CN112335744A (en) * | 2019-08-07 | 2021-02-09 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
| CN114085705B (en) * | 2021-11-25 | 2023-09-15 | 江南大学 | Preparation method of chocolate grease without temperature adjustment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102257107A (en) * | 2008-12-22 | 2011-11-23 | 日清奥利友集团株式会社 | Fat and method for producing fat |
| CN104522264A (en) * | 2014-12-26 | 2015-04-22 | 上海大学 | Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102257107A (en) * | 2008-12-22 | 2011-11-23 | 日清奥利友集团株式会社 | Fat and method for producing fat |
| CN104522264A (en) * | 2014-12-26 | 2015-04-22 | 上海大学 | Method for preparing cocoa butter equivalent by utilizing palm oil intermediate fractionation product enzymatic transesterfication |
Non-Patent Citations (2)
| Title |
|---|
| Blending of mango kernel fat and palm oil mid-f raction to obtain cocoa butter equiva lent;Sopark Sonwai et al;《J Food Sci Technol》;20141231;第51卷;第2357-2369页 * |
| Effect of co-fractionation technique in the preparation of palm oil- and sal fat-based cocoa butter equivalent;Ali, A. R. Md.;《International Journal of Food Sciences and Nutrition》;19961231;第47卷;第15-22页 * |
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| CN105831370A (en) | 2016-08-10 |
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