CN109619211B

CN109619211B - Emu oil smearing type margarine and preparation method thereof

Info

Publication number: CN109619211B
Application number: CN201910023746.7A
Authority: CN
Inventors: 刘元法; 郭彦君; 李进伟; 孟宗; 郑召君; 曹晨
Original assignee: Wuxi Food Science And Technology Park Development Co ltd; Jiangnan University
Current assignee: Wuxi Food Science And Technology Park Development Co ltd; Jiangnan University
Priority date: 2019-01-10
Filing date: 2019-01-10
Publication date: 2020-08-04
Anticipated expiration: 2039-01-10
Also published as: CN109619211A

Abstract

The invention relates to emu oil smearing type margarine and a preparation method thereof, in particular to a preparation method of healthy, low-fat and trans-fatty acid-free smearing type margarine, belonging to the field of cream production. The emu oil smearing type margarine prepared by the invention mainly comprises the following components in parts by weight: 52-54% of emu oil, 3.5-4.5% of palm oil, 35-37% of water and 4.5-9.5% of emulsifier. The coating type margarine has fat content of about 60%, contains no trans-fatty acid, and is beneficial to human health.

Description

Emu oil smearing type margarine and preparation method thereof

Technical Field

The invention relates to emu oil smearing type margarine and a preparation method thereof, in particular to a preparation method of healthy, low-fat and trans-fatty acid-free smearing type margarine, belonging to the field of cream production.

Background

Margarine, also called margarine, is a plastic oil product with natural cream characteristics formed by refining edible oil, water and other auxiliary materials, shearing, emulsifying, quenching, kneading and after-ripening. In the later 19 th century, the explosion of the war of the general law caused the shortage of European butter, people urgently needed to find a butter substitute, and French chemists utilized beef tallow with the stearin part removed as base oil, and then added with milk to emulsify and cool to prepare the first generation of margarine. After the margarine comes out, the base oil is continuously updated, and the processing technology and equipment are also continuously improved. However, in recent years, as people's health knowledge has increased and health consciousness has increased, trans fatty acid in food-specific fat products such as fat spreads and fat-free milks has been receiving attention from consumers. Meanwhile, while the oil intake per capita in China increases year by year, the demand of the low-fat food market for health pursuit is getting bigger and bigger. Although consumers prefer foods with low fat content, there is still a strong demand for the organoleptic attributes associated with high fat products. Generally, lipid content affects the organoleptic properties of food products by their texture and flavor release. Thus, reducing the fat content of the spread from the conventional 80% while maintaining the original organoleptic properties not only meets the consumer's need for a spread having a lower fat content, but also reduces the raw material costs.

Emu, also known as Australian ostrich, is native to Australia. The emu is 1.5-2.0m high, about 1.5m long, about 35kg heavy, big foot, three toes, and feather are dark grayish brown, like ostrich, and cannot fly, but is good at scotching. Emu oil is extracted from the subcutaneous and retroperitoneal adipose tissue of emus. The main components contained in the oil are as follows: myristic acid, palmitic acid, stearic acid, arachidic acid, oleic acid, palmitoleic acid, linoleic acid, linolenic acid, and the like, wherein myristic acid, palmitic acid, stearic acid, and arachidic acid are saturated fatty acids, and linoleic acid and linolenic acid are polyunsaturated fatty acids, which are generally more beneficial to health. The composition of emu oil varies depending on its extraction process, storage method, and oil treatment conditions, but generally fluctuates within certain limits. Emu oil is good edible oil because of containing high unsaturated fatty acid, and has protective effect on blood vessel, and can significantly reduce total cholesterol and low density lipoprotein in high cholesterol hamster model plasma and prevent arteriosclerosis when fed. In addition, emu oil promotes healing of gastric mucosa, prevents weight loss in mouse models of chronic ulcerative colitis, and reduces the severity of colitis and inflammation-related colon cancer in mice.

Disclosure of Invention

[ problem ] to

The invention aims to solve the technical problems of reducing the contents of fat and trans-fatty acid in the spread type cream and endowing the spread type cream with certain physiological function.

[ solution ]

The emu oil with health care function is used as base oil, and is mixed with palm oil intermediate fraction, water and emulsifier in a certain proportion to prepare the smearing type margarine, and the prepared margarine contains zero trans fatty acid, so that the lipid content can be reduced, and the nutrition and health of consumers can be brought.

To achieve the above object, the present invention provides, in a first aspect, an emu oil spread margarine, said margarine comprising: 53.2-54% of emu oil, 3.7-4.5% of palm oil intermediate fraction, 35.8-36.6% of water and 4.5-6.1% of emulsifier.

In one embodiment of the invention, the emulsifier is lecithin, whey protein isolate and mono-diglyceride, wherein the lecithin accounts for 18.5-20%, the whey protein isolate accounts for 47.5-49%, and the mono-diglyceride accounts for 31-33% by weight.

Secondly, the invention also provides a preparation method of emu oil smearing type margarine, which comprises the following steps:

(1) preparation of oil and aqueous phases: mixing emu oil, palm oil intermediate fraction, lecithin and monoglyceride uniformly, heating to 55-80 ℃, and preparing an oil phase for later use after the grease is completely melted; adding whey protein isolate into water, and fully stirring to completely dissolve the whey protein isolate into a uniform water phase for later use;

(2) shearing and emulsifying: mixing the oil phase and the water phase in a water bath kettle at the temperature of 55-80 ℃, and shearing at a high speed of 8000-10000 r/min for 3-6 min;

(3) quenching, kneading and forming: stirring the emulsified emulsion at a constant speed of 200r/min at-6 to 2 ℃ for 4 to 8min and at 150-;

(4) curing: and (3) moving the emulsion to a thermostat with the temperature of 20-25 ℃, standing and curing for 2-3h, and storing the smearing grease in a refrigerator at the temperature of 3-5 ℃.

In one embodiment of the invention, the whey protein isolate in the aqueous phase accounts for 6-8% of the mass of the aqueous phase.

In one embodiment of the present invention, the mass ratio of the oil phase to the water phase is 1.5 to 1.6: 1.

in one embodiment of the present invention, the water is preferably deionized water.

The invention has the following beneficial effects:

(1) the oil content of the smearing type margarine prepared by the invention is about 60 percent, which is 80 percent lower than that of the prior smearing type margarine, and the smearing type margarine can meet the requirement of current consumers on low oil content.

(2) The invention utilizes emu oil as base oil, and can utilize the health care effect of emu oil to make the margarine healthier.

(3) The margarine obtained by mixing emu oil, palm oil intermediate fraction, water and emulsifier has good smearing performance, contains no trans-fatty acid, and can meet the requirement of smearing type margarine on the market.

Drawings

FIG. 1 is a diagram showing the effect of spreading the margarine obtained in example 1.

FIG. 2 is a graph showing the effect of applying the margarine prepared in comparative example 1.

FIG. 3 is a graph showing the effect of applying margarine prepared in comparative example 2.

FIG. 4 is a graph showing the effect of applying margarine prepared in comparative example 3.

FIG. 5 is a graph showing the effect of applying margarine prepared in comparative example 4.

FIG. 6 is a graph showing the effect of applying margarine prepared in comparative example 5.

FIG. 7 is a graph showing the effect of applying margarine prepared in comparative example 6.

Detailed Description

Palm oil intermediate fraction: fengyi (Shanghai) Biotechnology research and development center, Inc.

Example 1

(1) Preparation of oil and aqueous phases: mixing emu oil 27.7g, palm oil intermediate fraction 2.12g, lecithin 0.6g, and monoglyceride 1g, heating to 60 deg.C to completely melt oil, and mixing to obtain oil phase; fully stirring 18.7g of deionized water and 1.5g of whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use;

(2) shearing and emulsifying: mixing the oil phase and the water phase in a water bath kettle at 60 deg.C, and high-speed shearing at 10000r/min for 3 min;

(3) quenching, kneading and forming: putting the emulsified emulsion into an ice water bath, and stirring at a constant speed of 200r/min for 5 min;

(4) curing: and (3) moving the emulsion into a thermostat at 20 ℃, standing and curing for 2h, and storing the smearing grease in a refrigerator at 4 ℃.

The prepared margarine is smeared on a glass ware, as shown in figure 1, the prepared margarine has good smearing performance and uniform texture, and can be smeared uniformly very easily.

Example 2

(1) Preparation of oil and aqueous phases: 79.5 emu oil, 6g palm oil intermediate fraction, 1.8g lecithin and 2.8g monoglyceride are mixed uniformly, heated to 60 ℃ to completely melt the grease, and mixed uniformly to obtain an oil phase for later use; fully stirring 54g of deionized water and 4.35g of whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use;

Example 3

(1) Preparation of oil and aqueous phases: mixing 79.5g emu oil, 6g palm oil intermediate fraction, 1.8g lecithin and 2.8g monoglyceride, heating to 60 deg.C to completely melt oil, and mixing to obtain oil phase; fully stirring 54g of deionized water and 4.35g of whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use;

(2) shearing and emulsifying: mixing the oil phase and the water phase in a water bath at 80 deg.C, and shearing at 8000r/min for 6 min;

(3) quenching, kneading and forming: putting the emulsified emulsion into an ice water bath, and uniformly stirring for 5min at a speed of 150 r/min;

(4) curing: and (3) moving the emulsion into a thermostat at 20 ℃, standing and curing for 3h, and storing the smearing grease in a refrigerator at 4 ℃.

Comparative example 1

The monoglyceride was used instead of the monoglyceride, and the conditions and procedure were the same as in example 1, whereby the margarine obtained was poor in spreadability and no spread type margarine could be formed, and the spreading results are shown in FIG. 2.

Comparative example 2

The palm stearin was used instead of the palm oil intermediate fraction, and the remaining conditions and procedure were the same as in example 1, whereby the obtained margarine had poor spreadability and no spreadable margarine could be formed, and the spreading results are shown in FIG. 3.

Comparative example 3

(1) Preparation of oil and aqueous phases: mixing 99g emu oil, 4.5g palm oil intermediate fraction, 2.2g lecithin and 3.4g monoglyceride, heating to 60 deg.C to completely melt oil, and mixing to obtain oil phase; fully stirring 64.8g of deionized water and 5.22g of whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use;

The application results are shown in fig. 4, and the obtained margarine is thin, has poor application property and cannot form the margarine of the application type.

Comparative example 4

(1) Preparation of oil and aqueous phases: mixing 91.2g emu oil, 4.8g palm oil intermediate fraction, 1.9g lecithin and 3g monoglyceride, heating to 60 deg.C to completely melt oil, and mixing to obtain oil phase; 57.6g deionized water and 4.64 g

g, fully stirring the whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use; (60-3)

The spread results are shown in fig. 5, and the margarine obtained was inferior in spread type and could not form spread type fat.

Comparative example 5

Preparation of oil and aqueous phases: mixing emu oil 74.3g, palm oil intermediate fraction 5.6g, lecithin 1.68g, and monoglyceride 2.66g, heating to 60 deg.C to completely melt oil, and mixing to obtain oil phase; fully stirring 28.8g of deionized water and 2.32g of whey protein isolate to completely dissolve the whey protein isolate into a uniform water phase for later use;

(4) curing: and (3) moving the emulsion into a thermostat at 20 ℃, standing and curing for 2h, and storing the smearing grease in a refrigerator at 4 ℃. (80-1)

The results of spreading are shown in FIG. 6, and it can be seen that the margarine prepared was too thick to form a spread.

Comparative example 6

The palm stearin and palm oil intermediate fraction were used in place of the palm oil intermediate fraction at a ratio of 4:3, and the remaining conditions and procedure were the same as in example 1, whereby the margarine obtained was not good in spreadability, and no spread type margarine could be formed, and the spreading results are shown in FIG. 7.

Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method of preparing a spread margarine of emu oil, said method comprising the steps of:

(3) quenching, kneading and forming: uniformly stirring the emulsified emulsion at the temperature of-6-2 ℃ and at the speed of 150-200r/min for 4-8 min;

(4) curing: standing and curing the emulsion in a constant temperature box of 20-25 ℃ for 2-3h to obtain emu oil-coated margarine, and storing the emu oil-coated margarine in a refrigerator of 3-5 ℃;

the margarine comprises: 53.2-54% of emu oil, 3.7-4.5% of palm oil intermediate fraction, 35.8-36.6% of water and 4.5-6.1% of emulsifier by weight;

the emulsifier is lecithin, whey protein isolate and mono-diglyceride, wherein the lecithin accounts for 18.5-20%, the whey protein isolate accounts for 47.5-49%, and the mono-diglyceride accounts for 31-33% by weight;

in the water phase, whey protein isolate accounts for 6-8% of the mass of the water phase;

the mass ratio of the oil phase to the water phase is (1.5-1.6): 1.

2. the method according to claim 1, wherein the temperature of the heating in the step (1) is 60 ℃.

3. The method according to claim 1, wherein the temperature of the water bath in the step (2) is 60 ℃.

4. The production method according to any one of claims 1 to 3, characterized in that:

(4) curing: standing and aging the emulsion in a 20 deg.C thermostat for 2 hr, and storing emu oil-coated margarine in a refrigerator at 4 deg.C.

5. A food product comprising emu oil spread margarine prepared by the process of any one of claims 1-4.

6. A health product comprising emu oil spread margarine prepared by the process of any one of claims 1-4.

7. Use of emu oil spread margarine prepared by a method according to any one of claims 1-4 in the field of food processing.