CN112889932A - 一种零反式脂肪酸核桃植脂末的制备方法 - Google Patents
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Abstract
本发明公开了一种零反式脂肪酸核桃植脂末的制备方法,属于食品加工技术领域,该方法包括如下步骤:(1)水相制备:取水相原料溶解于去离子水中,置于恒温水浴锅中搅拌;(2)油相制备:将油相原料于的恒温水浴锅搅拌;(3)混合:在搅拌状态下将油相加入水相中,使油相与水相充分混匀;冷却至35℃,搅拌30min;(4)磨浆:利用胶体磨进行磨浆;(5)均质:25‑30MPa的条件下,均质;(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥;(7)造粒:往干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒。本发明不含反式脂肪酸,并且使核桃蛋白充分利用,改善核桃油易氧化的特性,防止营养物质损失。
Description
技术领域
本发明涉及食品加工技术领域,具体地说是涉及一种零反式脂肪酸核桃植脂末的制备方法。
背景技术
植脂末又称奶精,是以精制植物油或氢化植物油、酪蛋白等为主要原料的新型产品。该产品在食品生产和加工中具有特殊的作用,同时也是一种现代食品。植脂末可根据用户的不同需要,在生产过程中可按其标准生产低脂、中脂、高脂产品。主要成分:氢化植物油、乳化剂、葡萄糖浆、酪朊酸钠和硅铝酸钠。由于传统的组分中,需要添加氢化植物油,而氢化植物油是反式脂肪酸最主要的食物来源,它可以使人体血液中的低密度脂蛋白增加,高密度脂蛋白减少,诱发血管硬化,增加心脏病、脑血管意外的危险,长期食用对人体不利,因此需要提供一种新的植脂末的制备方法,以克服传统制作中无法消除反式脂肪酸的缺陷。
发明内容
本发明要解决的技术问题是提供一种不含反式脂肪酸,并且使核桃蛋白充分利用,改善核桃油易氧化,防止营养物质损失的零反式脂肪酸核桃植脂末的制备方法,以解决现有技术的问题。
为了解决上述技术问题,本发明的技术方案为:一种零反式脂肪酸核桃植脂末的制备方法,其特征在于,该方法包括如下步骤:
(1)水相制备:按照水相原料配方,取β-环状糊精10g、麦芽糊精12g、核桃浆400g、玉米糖浆30g、酪蛋白酸钠3g、卡拉胶0.3g、香兰素0.5g溶解于去离子水中,置于60-65℃的恒温水浴锅搅拌20min;
(2)油相制备:按照油相原料配方,取核桃油30g、单甘脂0.5g、蔗糖脂肪酸脂0.7g、SSL1.2g于60-65℃的恒温水浴锅搅拌至乳化剂溶解;
(3)混合:温度控制在60-65℃,在搅拌状态下将油相加入水相中,使油相与水相充分混匀,然后冷却至35℃,搅拌30min;
(4)磨浆:利用胶体磨进行磨浆,1kg物料循环磨浆5min;
(5)均质:在压力为25-30MPa的条件下,均质8min;
(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥,得到干燥物料;
(7)造粒:往步骤(6)中的干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒;将造好粒的物料通过60目的分样筛,收集通过筛网的产品。
优选地,还包括核桃浆的制备方法,该方法包括:将核桃仁清洗后,进行粗磨、细磨得到浆渣,离心后进行过滤得到核桃浆。
优选地,还包括核桃油的制备方法,该方法包括:在60℃条件下,利用物理冷榨技术榨取核桃油。
优选地,所述步骤(4)中胶体磨为80-120目。
优选地,所述步骤(6)中,干燥的进料速度为:700ml/h,目标温度180℃条件下进行。
与现有技术相比,本发明的有益效果是:1、与传统的植脂末相比,本发明是以核桃油为纯植物提取,因而本发明的植脂末不含氢化植物油,制得的植脂末中不含反式脂肪酸;2、本发明利用麦芽糊精和β-环糊精复合通过核桃研磨技术得到的核桃浆(成分为可溶性核桃蛋白)为核桃植脂末的复合壁材,核桃油为核桃植脂末芯材,通过喷雾干燥法制备零反式脂肪酸核桃植脂末,通过分子包埋技术,使核桃蛋白充分利用,改善核桃油易氧化特性,防止营养物质损失。
附图说明
图1为本发明零反式脂肪酸核桃植脂末的制备方法的工艺流程图。
具体实施方式
下面结合附图对本发明的具体实施方式作进一步说明。在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
实施例1
一种零反式脂肪酸核桃植脂末的制备方法,该方法包括如下步骤:
(1)水相制备:按照水相原料配方,取β-环状糊精10g、麦芽糊精12g、核桃浆400g、玉米糖浆30g、酪蛋白酸钠3g、卡拉胶0.3g、香兰素0.5g溶解于去离子水中,置于60℃的恒温水浴锅搅拌20min;
(2)油相制备:按照油相原料配方,取核桃油30g、单甘脂0.5g、蔗糖脂肪酸脂0.7g、SSL1.2g于60℃的恒温水浴锅搅拌至乳化剂溶解;其中单甘脂为单脂肪酸甘油酯,SSL为硬脂酰乳酸钠(Sodium stearyl lactate,SSL);本实施例中的核桃浆的制备方法是将核桃仁清洗后,进行粗磨、细磨得到浆渣,离心后进行过滤得到核桃浆;核桃油在60℃条件下,利用物理冷榨技术榨取得到;
(3)混合:温度控制在60℃,在搅拌状态下将油相加入水相中,使油相与水相充分混匀,然后冷却至35℃,搅拌30min;
(4)磨浆:利用80目的胶体磨进行磨浆,1kg物料循环磨浆5min;
(5)均质:在压力为25MPa的条件下,均质8min;
(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥,得到干燥物料;调节进料速度为:700ml/h,目标温度180℃条件下进行;
(7)造粒:往步骤(6)中的干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒;将造好粒的物料通过60目的分样筛,收集通过筛网的产品。
实施例2
一种零反式脂肪酸核桃植脂末的制备方法,该方法包括如下步骤:
(1)水相制备:按照水相原料配方,取β-环状糊精10g、麦芽糊精12g、核桃浆400g、玉米糖浆30g、酪蛋白酸钠3g、卡拉胶0.3g、香兰素0.5g溶解于去离子水中,置于63℃的恒温水浴锅搅拌20min;
(2)油相制备:按照油相原料配方,取核桃油30g、单甘脂0.5g、蔗糖脂肪酸脂0.7g、SSL1.2g于63℃的恒温水浴锅搅拌至乳化剂溶解;其中单甘脂为单脂肪酸甘油酯,SSL为硬脂酰乳酸钠(Sodium stearyl lactate,SSL);本实施例的核桃油和核桃浆的制备方法同实施例1;
(3)混合:温度控制在63℃,在搅拌状态下将油相加入水相中,使油相与水相充分混匀,然后冷却至35℃,搅拌30min;
(4)磨浆:利用100目的胶体磨进行磨浆,1kg物料循环磨浆5min;
(5)均质:在压力为28MPa的条件下,均质8min;
(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥,得到干燥物料;调节进料速度为:700ml/h,目标温度180℃条件下进行;
(7)造粒:往步骤(6)中的干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒;将造好粒的物料通过60目的分样筛,收集通过筛网的产品。
实施例3
一种零反式脂肪酸核桃植脂末的制备方法,该方法包括如下步骤:
(1)水相制备:按照水相原料配方,取β-环状糊精10g、麦芽糊精12g、核桃浆400g、玉米糖浆30g、酪蛋白酸钠3g、卡拉胶0.3g、香兰素0.5g溶解于去离子水中,置于65℃的恒温水浴锅搅拌20min;
(2)油相制备:按照油相原料配方,取核桃油30g、单甘脂0.5g、蔗糖脂肪酸脂0.7g、SSL1.2g于65℃的恒温水浴锅搅拌至乳化剂溶解;其中单甘脂为单脂肪酸甘油酯,SSL为硬脂酰乳酸钠(Sodium stearyl lactate,SSL);本实施例的核桃油和核桃浆的制备方法同实施例1;
(3)混合:温度控制在65℃,在搅拌状态下将油相加入水相中,使油相与水相充分混匀,然后冷却至35℃,搅拌30min;
(4)磨浆:利用120目的胶体磨进行磨浆,1kg物料循环磨浆5min;
(5)均质:在压力为30MPa的条件下,均质8min;
(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥,得到干燥物料;调节进料速度为:700ml/h,目标温度180℃条件下进行;
(7)造粒:往步骤(6)中的干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒;将造好粒的物料通过60目的分样筛,收集通过筛网的产品。
产品测试试验
将市售的传统植脂末与本发明制备出的植脂末进行检测对比,分别检测蛋白含量和反式脂肪酸含量,结果见表1
表1
项目 | 实施例1 | 实施例2 | 实施例3 | 市售植脂末 |
反式脂肪脂酸(mg/g) | 未检测出 | 未检测出 | 未检测出 | 69.2 |
蛋白(%) | 17.8 | 18.2 | 16.8 | 13.2 |
脂肪酸含量(%) | 32 | 32.5 | 31.8 | 32.2 |
从表1可以看出,本发明制备出的植脂末的脂肪酸含量与市售的植脂末差异不大,但是蛋白含量要高于市售植脂末,并且未检测出反式脂肪脂酸,说明通过本发明制备出的植脂末的性能要比传统的植脂末更优越。
最后需要说明的是,说明书中未作详细描述的内容属于本领域专业技术人员公知的现有技术,本领域技术人员无需付出创造性劳动即可实现,故在此不再赘述。
以上结合附图对本发明的实施方式作了详细说明,但本发明不限于所描述的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护范围内。
Claims (5)
1.一种零反式脂肪酸核桃植脂末的制备方法,其特征在于,该方法包括如下步骤:
(1)水相制备:按照水相原料配方,取β-环状糊精10g、麦芽糊精12g、核桃浆400g、玉米糖浆30g、酪蛋白酸钠3g、卡拉胶0.3g、香兰素0.5g溶解于去离子水中,置于60-65℃的恒温水浴锅搅拌20min;
(2)油相制备:按照油相原料配方,取核桃油30g、单甘脂0.5g、蔗糖脂肪酸脂0.7g、SSL1.2g于60-65℃的恒温水浴锅搅拌至乳化剂溶解;
(3)混合:温度控制在60-65℃,在搅拌状态下将油相加入水相中,使油相与水相充分混匀,然后冷却至35℃,搅拌30min;
(4)磨浆:利用胶体磨进行磨浆,1kg物料循环磨浆5min;
(5)均质:在压力为25-30MPa的条件下,均质8min;
(6)干燥:利用喷雾干燥机对乳状液进行喷雾干燥,得到干燥物料;
(7)造粒:往步骤(6)中的干燥物料中喷洒适量水,置于混合机中搅拌10min,制成湿料进行造粒;将造好粒的物料通过60目的分样筛,收集通过筛网的产品。
2.根据权利要求1所述零反式脂肪酸核桃植脂末的制备方法,其特征在于,还包括核桃浆的制备方法,该方法包括:将核桃仁清洗后,进行粗磨、细磨得到浆渣,离心后进行过滤得到核桃浆。
3.根据权利要求1所述零反式脂肪酸核桃植脂末的制备方法,其特征在于,还包括核桃油的制备方法,该方法包括:在低于60℃的条件下,利用物理冷榨技术榨取核桃油。
4.根据权利要求1所述零反式脂肪酸核桃植脂末的制备方法,其特征在于,所述步骤(4)中胶体磨为80-120目。
5.根据权利要求1所述零反式脂肪酸核桃植脂末的制备方法,其特征在于,所述步骤(6)中,干燥的进料速度为:700ml/h,目标温度180℃条件下进行。
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