CN105936922A - Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil - Google Patents
Method for enzymatic transesterfication preparation of cocoa butter equiralent by using 33-DEG C palm oil Download PDFInfo
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Abstract
The invention discloses a method for enzymatic transesterfication preparation of a cocoa butter equiralent by using 33-DEG C palm oil, and belongs to the technical field of enzymatic transesterfication preparation of cocoa butter equiralent. The 33-DEG C palm oil with high food safety and wide source of raw material is used as a raw material, lipase having the advantages of good Sn-1,3 site selectivity, high catalytic efficiency, broad reaction conditions and low price is adopted for enzymatic transesterfication preparation of the cocoa butter equiralent, especially, a scientific-compounding natural antioxidant is added in an enzyme catalysis process, an acid value of the cocoa butter equiralent can be significantly reduced, and the shelf life of the product is prolonged. The physicochemical properties of the finally prepared cocoa butter equiralent component and product are extremely similar to those of natural cocoa butter, the acid value is low, the ester exchange rate is high, the acyl transfer rate is low, the shelf life is long, and the cost is low. The acid value of the prepared cocoa butter equiralent is 0.5-0.8 mg KOH/g, the ester exchange rate is 82.68-88.76%, and the acyl transfer rate is 4.41-6.61%.
Description
Technical field
The present invention relates to enzymic transesterification and prepare cacaolike butter, utilize 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare class particularly to one
The method of cocoa butter.
Background technology
Cocoa butter (Cocoa Butter, CB), also known as cocoa butter, is the rigid crude vegetal of milk yellow taken out from cocoa liquor
Fat, is unique a kind of oils and fats.Cocoa butter except have dense and in addition to the unique perfume of grace, below 15 DEG C, also have
There is the most solid and embrittlement characteristic.Cocoa butter is placed on and the most quickly melts, and feels greasy not at all；And it also unlike
Other general Vegetable oil lipoprotein, is susceptible to become sour.Cocoa butter mainly by 98% triglyceride, 0.3% diglyceride, 0.2% single
Sweet fat, 1% free fatty and trace tocopherol and phospholipid composition.The composition form of major part triglyceride is on glycerol backbone
Connect two satisfied fatty acid and a unsaturated fatty acid, and occur with symmetrical form, in cocoa butter 1,3-bis-Palmic acid-2-
Olein (POP), 1-Palmic acid-2-oleic acid-3-tristerin (POS), 1,3-distearyl acid-2-olein
(SOS) the most this special triglyceride composition and structure, is allowed to have the physical property that other oils and fatss are incomparable:
Plastic range is narrow, solidification shrinkage and the easily demoulding.These performances can be good at being applied to the industries such as chocolate.
Cocoa butter mainly originates in South America, West Africa, Sino-U.S. and the Far East Area, is the important component in chocolate formula, it mainly by
The sweet three ester compositions of SUS symmetric form of Sn-2 position oleic acid.At room temperature in stearic state, 30-32 DEG C of softening, 32-35 DEG C narrow
Melting rapidly in close limit, the melting characteristic of this uniqueness CB just is suitably as the key of confection oil.But owing to CB produces
Quantitative limitation and the continuous expansion of demand, contradiction between CB supply and demand, simultaneously the cocoa butter composition of different sources
Difference cause quality different, promote people to turn to vegetable oil the most economic, that be conveniently easy to get, to chocolate can be met
Demand.
The main production process of cacaolike butter (Cocoa butter equivalent, CBE) mainly has physics subscription, micro-life at present
Thing method and ester-interchange method.
Physics subscription is to be divided some natural material fat by dry method, solvent method and surfactant method to raise and CB character phase
As product, or two or more raw material fat selectively mixing preparation is formed CBE.The raw material being typically used for mainly has
Petiolus Trachycarpi oil, Illipe fat, Shea fat, Kokum fat, awns nut oil (Mango kernel fat) and Sal fat etc., but actual industrial is raw
In product, one side point carries raw material and mostly is rare oils and fats, and on the other hand fractionation technology is based primarily upon thermodynamic differences and realizes target components
With the purpose of magazins' layout, there is numerous insoluble technical problem.
Microbial method is mainly by mutation or cultivating microorganism bacterial strain, such as antibacterial, mycete, yeast and algae etc. so that it is bacterium
Internal generation physicochemical property or sweet three esters form the CBE close with cocoa butter, but the economic feasibility of its commercial Application still needs in a large number
Research improve.
Enzymic transesterification is prepared the method for cacaolike butter and is had catalysis activity height, reaction condition gentleness because it is lipase-catalyzed, selects
Property strong, product separate the advantage such as simple and become important research direction, at home and abroad in the research of cacaolike butter, with oleum sapii and palm fibre
In palmitic acid oil, to be that raw material carries out ester exchange reaction more, owing to this plant of Cortex Sapii Radicis is considered its fruit for fusing point fraction leach-s/tive (POMF)
Containing alkaloids such as Fructus Crotonis alkali, ricidine .s in meat, it is used for making the industrial circles such as candle, painting, the most not by food service industry institute
Accept.Chinese patent CN 104522264 A discloses one and utilizes fraction leach-s/tive enzymic transesterification in the middle of Petiolus Trachycarpi oil to prepare cacaolike butter
Method, the method is to be mixed by certain mass ratio with stearic acid by fraction leach-s/tive in the middle of Petiolus Trachycarpi oil, passes through specific lipase
Carry out esterification and prepare cacaolike butter, then divided by two-step crystallization and put forward purified product.Utilize the cacaolike butter prepared of the present invention
Method, the cacaolike butter produced is high with natural cocoa butter similarity, low cost, and safety is high.Chinese patent CN 102370028
B discloses a kind of cocoa butter for chocolate and baking and substitutes fat, and it is to be prepared by the method comprised the steps of: to plant
Fat carries out fractional distillation；Raw material fat is prepared by being mixed with derivative of fatty acid by the described vegetable butter through fractional distillation；And make institute
State raw material fat and carry out enzymatic transesterification.Described cocoa butter substitutes the POP content of fat and substitutes the gross weight of fat with described cocoa butter
Amount be calculated as 10% or less and triglyceride in POS/SOS content ratio be 1.0 to 1.5.Described cocoa butter substitute fat because of
POP content is relatively low and has fabulous thermostability, because having the high POS similar with the triglyceride composition of cocoa butter
Content and promptly melt, and the alternative cocoa butter with soft texture.Therefore, described cocoa butter replacement fat will substitute natural
Cocoa butter is for chocolate or baking coating, and then provides the chocolate that quality is identical with the chocolate using cocoa butter.Also have with
Other oils and fats or compound lard prepare cacaolike butter: Chinese patent CN 104673848 A discloses a kind of with Adeps Caprae seu ovis for raw material system
The biotransformation method of standby cacaolike butter.With Adeps Caprae seu ovis as primary raw material, methyl stearate, as adjuvant, solves fat yeast by Ye Shi and sends out
Ferment obtains yeast intracellular lipid, and the fatty acid of this lipid composition is the most similar with the fatty acid of cocoa butter composition, can individually or with can
The raw material being used as the products such as chocolate can be mixed by fat.This invention uses microbial fermentation processes, and cell proliferation is fast, growth week
Phase is short, energy large-scale production continuously, reduces cost, is not limited by season, climate change simultaneously, and substrate Adeps Caprae seu ovis used,
Yield is big, cheap.Chinese patent CN 103815104 A discloses and a kind of utilizes chemically catalyzed interesterification method to prepare cacaolike butter
Method, it is characterised in that Adeps Caprae seu ovis, 24 degree of Petiolus Trachycarpi oils are mixed by certain mass ratio with methyl stearate, then by efficiently
Catalyst carries out a kind of cacaolike butter prepared by esterification, utilizes the preparation method of this cocoa butter invented, and the class produced can
Can fat yield high, low cost.Patent disclosed above is that raw material carries out ester exchange with fusing point fraction leach-s/tive (POMF) in Petiolus Trachycarpi oil
Reacting more, it is the most similar to natural cocoa butter with physico-chemical property, with 33 DEG C of palm fibres that the cacaolike butter of preparation is difficult to reach component simultaneously
Palmitic acid oil is that raw material enzymic transesterification prepares the less of cacaolike butter, almost without.
Additionally, at present, food stage immobilized-lipase Lipozyme TL IM that Novozyme enzyme preparation company produces and
LipozymeRM IM applying frequency in the production of cacaolike butter is higher, Ma Fangsong sea Eastern Wei Dynasty peace gorgeous Zheng of pond Zhao Kai
The paper research of cacaolike butter " the Lipozyme TL IM enzymic transesterification palm oil deodorizer distillate prepare " that man of virtue and ability's virtue etc. is delivered from
Angle research palm oil deodorizer distillate (POMF) of oil fatty acid and stearic acid (StA) enzymic transesterification prepare cacaolike butter. with
Ester exchange rate is index, and the acyl group rate of transform is reference value, investigates substrate mass ratio, enzyme concentration, reaction temperature and response time to reaction
The impact of process. orthogonal test shows, affects the factor of ester exchange rate and is followed successively by enzyme concentration reaction temperature substrate quality and compares the response time.
Optimizing Technical is: enzyme concentration 12%, reaction temperature 60 DEG C, the substrate mass ratio 1: 1.8 of POMF Yu StA, response time 10h,
Now ester exchange rate is 75.52%, and the acyl group rate of transform is 13.96%. (" He'nan University of Technology's journal (natural science edition) " 2014 03
Phase).But these enzymes are expensive, enzyme-catalyzed change time length, efficiency are low, the acyl group rate of transform is higher, it is unsuitable for extensive raw
Produce application.
The method applying 33 DEG C of Petiolus Trachycarpi oils to conciliate fat Ye Shi Yeast-lipase enzymic transesterification preparation production cacaolike butter yet there are no report
Road.
Summary of the invention
Solved by the invention technical problem is that the defect overcoming existing enzymic transesterification to prepare cacaolike butter, high with foodsafety,
Raw material sources 33 DEG C of Petiolus Trachycarpi oils widely are raw material, use Sn-1, and 3 selectivity is good, catalytic efficiency is high, reaction condition is wide in range and valency
The lipase enzymic transesterification that lattice are cheap prepares cacaolike butter.The cacaolike butter component of final preparation and product physico-chemical property are with natural
Cocoa butter is the most similar, and acid number is low, ester exchange rate is high, the acyl group rate of transform is low, long shelf-life, low cost.
In order to achieve the above object, the present invention is by the following technical solutions:
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:1.9-2.2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, adds normal hexane, preheats under the conditions of 70-90 DEG C
5-10min.Add lipase and the Natural antioxidant of 0.3-0.5% of Petiolus Trachycarpi oil quality 8-20%, under the conditions of 40-50 DEG C,
120～150min are reacted in stirring reactor.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, just adding
Hexane, crystallizes 3-6h, filters under the conditions of being placed in 0-4 DEG C, filtrate rotary evaporation is removed normal hexane and obtained reactant B, adds acetone,
Crystallizing 4-6h under the conditions of being placed in 0-4 DEG C, filter, collection crystallizes and i.e. obtains cacaolike butter.
Further, every gram of described 33 DEG C of Petiolus Trachycarpi oils add normal hexane 8-12mL；
Further, any one during described lipase is Yarrowia lipolytica lipase；
Preferably, described Yarrowia lipolytica lipase is free-fat enzyme or immobilized-lipase；
Further, the described Natural antioxidant contains tea polyphenols, grape pip procyanidin, Herba Rosmarini Officinalis extract, Radix Glycyrrhizae extraction
Any one or a few in thing, Folium Pruni extract and Vc；
Preferably, the quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract
=3-5:2-4:1-3.
Further, every gram of described reactant A adds normal hexane 8-12mL；
Further, every gram of described reactant B adds acetone 8-12mL.
The cacaolike butter acid number using said method to prepare is 0.5-0.8mgKOH/g, and ester exchange rate is 82.68-88.76%, acyl group
The rate of transform is 4.41-6.61%.
Beneficial effect:
The present invention prepares that the method for cacaolike butter is high with foodsafety, raw material sources 33 DEG C of Petiolus Trachycarpi oils widely as raw material, use
Sn-1, the lipase enzymic transesterification that 3 selectivity is good, catalytic efficiency is high, reaction condition is wide in range and cheap prepares class cocoa
Fat, particularly adds, in enzyme-catalyzed change process, the Natural antioxidant that science is compounding, can significantly reduce the acid value of cacaolike butter, prolong
The shelf-life (see embodiment 8) of long products.The cacaolike butter component of final preparation and product physico-chemical property are with natural cocoa butter extremely
Similar (see embodiment 9 and Figure of description), and acid number is low, ester exchange rate is high, the acyl group rate of transform is low, long shelf-life, one-tenth
This is low.
It should be noted that and the solution have the advantages that each synergistic summation of step technique feature, have between each step
Certain inherent dependency, the simple superposition of the most single technical characteristic effect.
Accompanying drawing explanation
The melting point curve of Fig. 1: natural cocoa butter；
The melting point curve of the cacaolike butter of Fig. 2: the embodiment of the present invention 1 preparation.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention is this
Method well known to skilled person.It addition, embodiment is interpreted as illustrative, and unrestricted the scope of the present invention,
The spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, real without departing substantially from the present invention
On the premise of matter and scope, the various changes or the change that carry out the material component in these embodiments and consumption fall within this
Bright protection domain.
Primary raw material is originated:
1.33 DEG C of Petiolus Trachycarpi oils: commercially available
2. lipase: Yarrowia lipolytica lipase, Kai Tai new century bio tech ltd, Beijing
3. stearic acid: Chemical Reagent Co., Ltd., Sinopharm Group, analytical pure AR
4. grape pip procyanidin is bought in Earthquake of Anyang station in Henan Jing Sen bio tech ltd, effective ingredient: OPC/Polyphenol,
Assay OPC95%/polyphenol 90%；
Folium Ginkgo extract is bought in Xuzhou Heng Kai ginkgo product company limited, 2010 editions Folium Ginkgo extract of Chinese Pharmacopoeia, always Huang
Keto-alcohol glycosides >=24%, equipment registration trade mark: Gongsun hall Ginkgo Town；
Herba Rosmarini Officinalis extract buys the gloomy source book on Chinese herbal medicine natural product limited company in Henan, main component: rosmarinic acid, fan are repeatedly
Fragrant phenol etc., content 85%, registered trade mark gloomy source book on Chinese herbal medicine；
Radix Glycyrrhizae extract is bought in Yuan Sen bio tech ltd, Xi'an, main component: glycyrrhizic acid, liquiritin etc., content 98%,
The gloomy biology in registered trade mark source.
Tea polyphenols buys the Green Tea Polyphenols produced in Rayleigh, Xi'an biotech firm, polyphenol content 98%, and registered trade mark Rayleigh is raw
Thing.
Embodiment 1
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:1.9 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 10mL, 70 DEG C of conditions
Lower preheating 5min.Add lipase and the Natural antioxidant of 0.3% of Petiolus Trachycarpi oil quality 8%, under the conditions of 40 DEG C, in stirring
Formula reactor reacts 120min.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, and every gram of reactant A adds
Entering normal hexane 10mL, crystallize 3h, filter under the conditions of being placed in 0 DEG C, filtrate rotary evaporation is removed normal hexane and is obtained reactant B, every gram
Reactant B adds acetone 10mL, crystallizes 4h, filter under the conditions of being placed in 0 DEG C, and collection crystallizes and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica free-fat enzyme.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=4:3:2.
The cacaolike butter acid number of preparing using said method is 0.8mgKOH/g, and ester exchange rate is 88.76%, and the acyl group rate of transform is
4.41%.
Embodiment 2
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 8mL, pre-under the conditions of 80 DEG C
Hot 8min.Add lipase and the Natural antioxidant of 0.4% of Petiolus Trachycarpi oil quality 10%, under the conditions of 45 DEG C, at stirring-type
Reactor reacts 140min.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, and every gram of reactant A adds
Normal hexane 8mL, crystallizes 4h, filters under the conditions of being placed in 2 DEG C, filtrate rotary evaporation is removed normal hexane and obtained reactant B, and every gram anti-
Answering thing B to add acetone 8mL, crystallize 5h, filter under the conditions of being placed in 2 DEG C, collection crystallizes and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica free-fat enzyme.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=3:2:1.
The cacaolike butter acid number using said method to prepare is 0.7mgKOH/g, and ester exchange rate is 86.58%, and the acyl group rate of transform is
5.36%.
Embodiment 3
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:2.2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 12mL；, 90 DEG C of conditions
Lower preheating 10min.Add lipase and the Natural antioxidant of 0.5% of Petiolus Trachycarpi oil quality 12%, under the conditions of 50 DEG C, stirring
Mix reaction 150min in formula reactor.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, every gram of reactant A
Adding normal hexane 12mL, crystallize 6h, filter under the conditions of being placed in 4 DEG C, filtrate rotary evaporation is removed normal hexane and is obtained reactant B, often
Gram reactant B adds acetone 12mL, crystallizes 6h, filter under the conditions of being placed in 4 DEG C, collects to crystallize and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica free-fat enzyme.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=5:4:3.
The cacaolike butter acid number using said method to prepare is 0.5mgKOH/g, and ester exchange rate is 82.68%.
Embodiment 4
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:1.9 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 10mL；, 70 DEG C of conditions
Lower preheating 5min.Add lipase and the Natural antioxidant of 0.3% of Petiolus Trachycarpi oil quality 17%, under the conditions of 40 DEG C, stirring
Mix reaction 120min in formula reactor.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, every gram of reactant A
Adding normal hexane 10mL, crystallize 3h, filter under the conditions of being placed in 0 DEG C, filtrate rotary evaporation is removed normal hexane and is obtained reactant B, often
Gram reactant B adds acetone 10mL, crystallizes 4h, filter under the conditions of being placed in 0 DEG C, collects to crystallize and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica immobilized-lipase.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=4:3:2.
The cacaolike butter acid number of preparing using said method is 0.8mgKOH/g, and ester exchange rate is 88.76%, and the acyl group rate of transform is
5.16%.
Embodiment 5
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 8mL, pre-under the conditions of 80 DEG C
Hot 8min.Add lipase and the Natural antioxidant of 0.4% of Petiolus Trachycarpi oil quality 19%, under the conditions of 45 DEG C, at stirring-type
Reactor reacts 140min.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, and every gram of reactant A adds
Normal hexane 8mL, crystallizes 4h, filters under the conditions of being placed in 2 DEG C, filtrate rotary evaporation is removed normal hexane and obtained reactant B, and every gram anti-
Answering thing B to add acetone 8mL, crystallize 5h, filter under the conditions of being placed in 2 DEG C, collection crystallizes and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica immobilized-lipase.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=3:2:1.
The cacaolike butter acid number using said method to prepare is 0.7mgKOH/g, and ester exchange rate is 86.58%, and the acyl group rate of transform is
5.78%.
Embodiment 6
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:2.2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 12mL；, 90 DEG C of conditions
Lower preheating 10min.Add lipase and the Natural antioxidant of 0.5% of Petiolus Trachycarpi oil quality 20%, under the conditions of 50 DEG C, stirring
Mix reaction 150min in formula reactor.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, every gram of reactant A
Adding normal hexane 12mL, crystallize 6h, filter under the conditions of being placed in 4 DEG C, filtrate rotary evaporation is removed normal hexane and is obtained reactant B, often
Gram reactant B adds acetone 12mL, crystallizes 6h, filter under the conditions of being placed in 4 DEG C, collects to crystallize and i.e. obtains cacaolike butter.
Described lipase is Yarrowia lipolytica immobilized-lipase.
The quality group of the described Natural antioxidant becomes: grape pip procyanidin: tea polyphenols: Folium Pruni extract=5:4:3.
The cacaolike butter acid number using said method to prepare is 0.5mgKOH/g, and ester exchange rate is 82.68%, and the acyl group rate of transform is
6.61%.
Embodiment 7
A kind of method utilizing 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification to prepare cacaolike butter, comprises the steps:
1:2.2 in mass ratio weighs 33 DEG C of Petiolus Trachycarpi oils and stearic acid, and every gram of Petiolus Trachycarpi oil adds normal hexane 12mL；, 90 DEG C of conditions
Lower preheating 10min.Add lipase and the Natural antioxidant of 0.5% of Petiolus Trachycarpi oil quality 10%, under the conditions of 50 DEG C, stirring
Mix reaction 150min in formula reactor.Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, every gram of reactant A
Adding normal hexane 12mL, crystallize 6h, filter under the conditions of being placed in 4 DEG C, filtrate rotary evaporation is removed normal hexane and is obtained reactant B, often
Gram reactant B adds acetone 12mL, crystallizes 6h, filter under the conditions of being placed in 4 DEG C, collects to crystallize and i.e. obtains cacaolike butter.
The described Natural antioxidant is grape pip procyanidin.
The cacaolike butter acid number using said method to prepare is 0.5mgKOH/g, and ester exchange rate is 82.68%, and the acyl group rate of transform is
6.34%.
The oxidation stability test of embodiment 8 cacaolike butter of the present invention
With the embodiment of the present invention 1 preparation the cacaolike butter of cacaolike butter and commercially available identical date of manufacture as sample, detection class can
Can the oxidation stability of fat, testing result such as table 1.Detection method: use 743Rancim at Oxidation of Fat and Oils stabilometer, survey respectively
The fixed 2 kinds of cacaolike butters induction period (induction period) when 110,120,130 DEG C.Condition determination: amount of samples (3.0 ± 0.0
1)g；Air mass flow 2.0L/h；60mL distilled water is added in measuring cell；Reach design temperature to start to measure.
Table 1: cacaolike butter induction period testing result (OSI/h) at different temperatures
Result above shows: cacaolike butter prepared by present invention induction time at different temperatures is 2 times of commercially available cacaolike butter
Above, its oxidation stability is stronger.
It should be understood that cacaolike butter prepared by embodiment of the present invention 2-7 has above-mentioned experiment effect equally, each embodiment it
Between little with above-mentioned experiment effect diversity.
Embodiment 9 cacaolike butter of the present invention and the composition of natural cocoa butter triglyceride
With the embodiment of the present invention 1 preparation cacaolike butter and commercially available natural cocoa butter as sample, detect the triglyceride group of the two
Become, testing result such as table 2.Detection method: be dissolved in by product in a certain amount of normal hexane, crosses film to be measured, uses high-efficient liquid phase color
Spectrum combination evaporative light scattering detector (HPLC-ELSD) is analyzed, and chromatographic column is Akasil C18 chromatographic column, and 4.6
Mm × 150mm × 5um,Flowing is acetonitrile mutually: dichloromethane=1:1 (V:V), flow velocity is 0.8ml/min, applied sample amount
20 μ L, evaporative light scattering detector drift tube temperature: 70 DEG C, flow rate of carrier gas 1.7L/min.
Table 2: cacaolike butter and the composition of natural cocoa butter triglyceride
Note: POP:1,3-bis-Palmic acid-2-oleic three ester；POS:1-Palmic acid-2-oleic acid-3-glycerol stearate three ester；SOS:
1,3-2-stearic acid-2-oleic three ester.
Result above shows: cacaolike butter prepared by the present invention is closely similar with relative amount with the sweet three ester compositions of natural cocoa butter.
It should be understood that cacaolike butter prepared by embodiment of the present invention 2-7 has above-mentioned experiment effect equally, each embodiment it
Between little with above-mentioned experiment effect diversity.
Claims (8)
1. one kind utilizes the method that 33 DEG C of Petiolus Trachycarpi oil enzymic transesterification prepare cacaolike butter, it is characterised in that comprise the steps: by matter
Measure and weigh 33 DEG C of Petiolus Trachycarpi oils and stearic acid than 1:1.9-2.2, add normal hexane, under the conditions of 70-90 DEG C, preheat 5-10min；Add
The lipase of Petiolus Trachycarpi oil quality 8-20% and the Natural antioxidant of 0.3-0.5%, under the conditions of 40-50 DEG C, at stirring reactor
Middle reaction 120～150min；Preserving heat after reaction ends, filtration, remove lipase and obtain reactant A, add normal hexane, be placed in 0-4 DEG C
Under the conditions of crystallize 3-6h, filter, filtrate rotary evaporation remove normal hexane obtain reactant B, add acetone, be placed in 0-4 DEG C of condition
Lower crystallization 4-6h, filters, and collection crystallizes and i.e. obtains cacaolike butter.
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that every gram of described 33 DEG C of Petiolus Trachycarpi oils add normal hexane
8-12mL。
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that the described Natural antioxidant contains tea polyphenols, Portugal
Any one or a few in grape seed procyanidin, Herba Rosmarini Officinalis extract, Radix Glycyrrhizae extract, Folium Pruni extract and Vc.
The method preparing cacaolike butter the most as claimed in claim 3, it is characterised in that the quality group of the described Natural antioxidant becomes:
Grape pip procyanidin: tea polyphenols: Folium Pruni extract=3-5:2-4:1-3.
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that every gram of described reactant A adds normal hexane 8-12mL.
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that every gram of described reactant B adds acetone 8-12mL.
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that described lipase is Yarrowia lipolytica lipase
In any one.
The method preparing cacaolike butter the most as claimed in claim 7, it is characterised in that described Yarrowia lipolytica lipase is free fat
Fat enzyme or immobilized-lipase.
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| CN106755162A (en) * | 2016-12-01 | 2017-05-31 | 新疆海瑞盛生物工程股份有限公司 | A kind of method that enzyme process prepares fat-soluble grape pip procyanidin |
| CN107581273A (en) * | 2017-07-31 | 2018-01-16 | 南昌大学 | A kind of preparation method of low energy substitute of cocoa fat |
| CN111650338A (en) * | 2020-06-11 | 2020-09-11 | 暨南大学 | Method for measuring transesterification degree |
| CN111771992A (en) * | 2020-07-11 | 2020-10-16 | 汕头市甜甜乐糖果食品有限公司 | Anti-frost grease and preparation method thereof, chocolate and preparation method thereof |
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| 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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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106755162A (en) * | 2016-12-01 | 2017-05-31 | 新疆海瑞盛生物工程股份有限公司 | A kind of method that enzyme process prepares fat-soluble grape pip procyanidin |
| CN107581273A (en) * | 2017-07-31 | 2018-01-16 | 南昌大学 | A kind of preparation method of low energy substitute of cocoa fat |
| CN111650338A (en) * | 2020-06-11 | 2020-09-11 | 暨南大学 | Method for measuring transesterification degree |
| CN111650338B (en) * | 2020-06-11 | 2022-04-26 | 暨南大学 | Method for measuring transesterification degree |
| CN111771992A (en) * | 2020-07-11 | 2020-10-16 | 汕头市甜甜乐糖果食品有限公司 | Anti-frost grease and preparation method thereof, chocolate and preparation method thereof |
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| CN105936922B (en) | 2020-03-17 |
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