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Edible oil with proportional coordination of fatty-acids by using soya bean oil catalyzed by biological enzyme, and its preparing method

A bioenzyme-catalyzed soybean oil and fatty acid technology is applied in the production/processing of edible oil/fat, food preparation, application, etc. It can solve problems such as easy stratification after long-term storage, acid rise, and failure to reach the chemical molecular level. To achieve the effect of increasing content, reasonable fatty acid composition, uniform and stable combination

Active Publication Date: 2007-07-25
SHANXI INST OF COAL CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the ratio of fatty acids is basically coordinated, the oils and fats produced by these patents are physically and mechanically mixed, and they are blended oils. From the perspective of molecular structure, the existing form of fatty acids is still a combination of various raw oils, and has not reached the chemical molecular level. Really uniform, the oil has the disadvantages of being unstable for a long time, such as easy to separate, and the acid value is easy to rise, so this kind of oil needs to be further improved in terms of molecular combination.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Take 12 kilograms of perilla oil, add 25 L of 4% (wt) NaOH solution, saponify and reflux for 1 h, then add 1 L of hot water to the saponification solution, extract twice with petroleum ether, and use 10% (wt) HCl for the lower layer solution Adjust the pH value to 2, separate the oil layer after standing, wash with distilled water until neutral, and obtain 10 kg of perilla oil fatty acid after drying.

[0016] (2) Take 100 kg of refined soybean oil and perilla oil fatty acid obtained in step (1), add 3.7 kg of Novozymes Lipozyme TLIM lipase, stir and mix at 30°C, react for 3 hours, filter, and undergo deacidification treatment to obtain product. Its fatty acid composition is shown in Table 1, and product acid value is shown in Table 2.

Embodiment 2

[0018] (1) Take 4 kilograms of linseed oil and 7 kilograms of perilla oil, add 18L of 5% (wt) NaOH solution, saponify and reflux for 1.2h, then add 0.8L hot water to the saponified solution, extract 3 times with petroleum ether, and the lower layer solution Adjust the pH value to 2.5 with 10% (wt) HCl, separate the oil layer after standing, wash with distilled water until neutral, and obtain 9 kg of mixed fatty acids after drying.

[0019] (2) Take 100 kilograms of refined soybean oil and linseed oil fatty acid obtained in step (1), add 2.1 kilograms of Lipase F-AP15 lipase, stir and mix at 45° C., react for 4 hours, filter, and obtain the product through deacidification treatment. Its fatty acid composition is shown in Table 1, and product acid value is shown in Table 2.

Embodiment 3

[0021] (1) Take 21 kilograms of perilla oil, add 45L of 4.5% (wt) NaOH solution, saponify and reflux for 2 hours, then add 1.1L hot water to the saponification solution, extract 2 times with petroleum ether, and use 10% (wt) HCl adjusted the pH value to 3, separated the oil layer after standing, washed with distilled water until neutral, and obtained 18 kg of perilla oil fatty acid after drying.

[0022] (2) Take 100 kg of refined soybean oil and perilla oil fatty acid obtained in step (1), add 2.8 kg of Lvweikang lipase, stir and mix at 60° C., react for 2 hours, filter, and undergo deacidification treatment to obtain the product. Its fatty acid composition is shown in Table 1, and product acid value is shown in Table 2.

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Abstract

An edible oil containing proportionally fatty acids, especially the linolenic acid, is prepared through biologic enzyme catalyzed esterifying reaction between soybean oil and N3 (or N6)-series poly-unsaturated-fatty acid including proportionally saturated fatty acid, mono-unsaturated-fatty acid, poly-unsaturated-fatty acid and linolenic acid.

Description

technical field [0001] The invention relates to the field of food, in particular to an edible oil with a coordinated fatty acid ratio prepared from soybean oil catalyzed by biological enzymes and a preparation method. Background technique [0002] N3 and N6 series polyunsaturated fatty acids are essential fatty acids for the human body and have important physiological functions. The ratio of N3 and N6 series polyunsaturated fatty acids also has an important impact on the immune function of the body. But at the same time, when the essential N3 and N6 series polyunsaturated fatty acids are too high, they are vulnerable to free radicals, and their carbon chains are oxidized and cracked to generate aldehydes, ketones and epoxides, which lead to changes in cell membranes and lipoproteins. Fatty acids have an appropriate ratio. Regarding the proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, the most authoritative recommended value i...

Claims

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Application Information

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IPC IPC(8): A23D7/02A23D7/04A23L1/29A23L33/00
Inventor 侯相林齐永琴
Owner SHANXI INST OF COAL CHEM CHINESE ACAD OF SCI
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