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Method for preparing shortening/margarine base stock oil commonly used by lard oil base

A margarine and shortening technology, which is applied in the directions of edible oil/fat, food preparation, cream substitutes, etc., can solve the problems of coarse and rough crystals, affecting a wide range of applications, poor caseinization, etc., and can expand the application range and SFC curve The effect of smooth, good machining characteristics

Inactive Publication Date: 2012-07-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the crystallization of natural lard is β-stable, the crystals are rough, rough, uneven, and poor in caseinability, which affects its wide application in industry

Method used

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  • Method for preparing shortening/margarine base stock oil commonly used by lard oil base
  • Method for preparing shortening/margarine base stock oil commonly used by lard oil base
  • Method for preparing shortening/margarine base stock oil commonly used by lard oil base

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: lard and 46 degree hydrogenated soybean oil prepare shortening base material oil

[0018] Accurately take by weighing 10g 46 degree hydrogenated soybean oil content and be respectively the mixture of lard and hydrogenated soybean oil of 20%, 30%, 40%, 50%, 60%, 70%, 80% in the round bottom flask, mix, Vacuum dehydration and degassing, then add immobilized lipase Lipozyme IM-20 1%, 3%, 5%, 7%, 9%, 11%, 13% (by oil weight), in rotary evaporation reactor (vacuum 0.09MPa, speed 80r / min), the reaction time is 0.5h, 1h, 1.5h, 2h, 3h, 4h, 5h, 6h, the temperature is 40°C, 50°C, 60°C, 70°C, 80°C , 90°C, under this condition, the whole test experiment was carried out. After the reaction was completed, the immobilized lipase was removed by suction filtration, and then the reactant was subjected to molecular distillation and purification to remove free fatty acid, and the transesterification product was obtained. Taking the solid fat content (SFC) and melting point o...

Embodiment 2

[0019] Embodiment 2: lard and extremely hydrogenated rapeseed oil prepare shortening base oil

[0020] Accurately take 10g of extremely hydrogenated rapeseed oil content and be respectively the mixture of 20%, 30%, 40%, 50%, 60%, 70%, 80% lard and extremely hydrogenated rapeseed oil in a round bottom flask, mix Uniform, vacuum dehydration and degassing, then add immobilized lipase Lipozyme IM-60 1%, 3%, 5%, 7%, 9%, 11%, 13% (by oil weight), in a rotary evaporation reactor (vacuum degree 0.09MPa, rotation speed 80r / min), the reaction time is 0.5h, 1h, 1.5h, 2h, 3h, 4h, 5h, 6h, the temperature is 40°C, 50°C, 60°C, 70°C, 80°C and 90°C, the full test experiment was carried out under these conditions. After the reaction was completed, the immobilized lipase was removed by suction filtration, and then the reactant was purified by molecular distillation to remove free fatty acids to obtain the transesterification product. Taking the solid fat content (SFC) and melting point of the p...

Embodiment 3

[0021] Embodiment 3: lard and 52 degree palm stearin prepare shortening base material oil

[0022] Accurately weigh 10g 52 degree palm stearin content and be respectively the mixture of 20%, 30%, 40%, 50%, 60%, 70%, 80% lard and palm stearin in a round bottom flask, mix well, Vacuum dehydration and degassing, then respectively add immobilized lipase Chirazyme L2 1%, 3%, 5%, 7%, 9%, 11%, 13% (by oil weight), in rotary evaporation reactor (vacuum degree 0.09 MPa, rotating speed 80r / min), the reaction time is 0.5h, 1h, 1.5h, 2h, 3h, 4h, 5h, 6h, the temperature is 40°C, 50°C, 60°C, 70°C, 80°C, 90°C ℃, under this condition, carry out the whole test experiment, after the reaction is finished, the immobilized lipase is removed by suction filtration, and then the reactant is purified by molecular distillation to remove the free fatty acid, and the transesterification product is obtained. Taking the solid fat content (SFC) and melting point of the product at 20°C and 25°C as indicator...

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Abstract

A method for preparing shortening / margarine base stock oil commonly used by lard oil base belongs to the technical field of edible oil processing and comprises the steps of using lard oil and parts of hydrogenated oil, extreme hydrogenated oil or high-melting-point palm oil extract as raw materials, adopting immobilized lipase (Lipozyme IM-20, Lipozyme IM-60 and Chirazyme L2) to perform catalysis and enzymic method transesterification, adopting solid fat content (SFC) and melting point change of a system before and after reaction at the temperatures of 20 DEG C and 25 DEG C to investigate influence of the temperatures, enzyme adding amount and time to the transesterification and obtain ideal technical parameters, wherein the reaction temperature is 50-80 DEG C, the Lipozyme IM-20 adding amount is 3%-11% or the Lipozyme IM-60 adding amount is 3%-11% or the Chirazyme L2 adding amount is 5%-11%, and the reaction time is 1-6 hours. The SFC curves, crystal habit, fatty acid, triacylglycerol composition and esterization changes of a mixed system after ester exchange are analyzed, and results show that after the ester exchange, the SFC curves of mixed oil products are smooth, crystallization is fine and smooth, fatty acid composition does not change obviously, triglyceride distribution is even, esterization is enhanced remarkably, the method has good processing characteristics, and prepared shortening / margarine is superior to commercially available shortening in bread baking application. The method for preparing the shortening / margarine base stock oil commonly used by the lard oil base widens the application range of the lard oil and can enable domestic excess lard oil resources to be utilized completely.

Description

technical field [0001] The invention relates to a preparation method of lard-based general-purpose shortening / margarine, which belongs to the technical field of edible oil processing. Background technique [0002] Shortening / margarine refers to refined animal and vegetable oils, hydrogenated oils, or a mixture of the above oils, which are processed by quenching kneading or without quenching kneading, solid or fluid oil products with functional properties such as plasticity and caseinability . Special food fats such as shortening / margarine are important raw materials in the process of baking food processing, and their functional properties (mainly including plasticity, caseinability, etc.) directly affect the final quality of food. [0003] Lard is rich in nutrients and contains a large amount of saturated fatty acids and polyenols. It is an important source of essential fatty acids and fat-soluble vitamins, as well as an important source of α-lipoprotein and arachidonic aci...

Claims

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Application Information

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IPC IPC(8): A23L1/19A23D9/007A23L9/20
Inventor 刘元法李进伟孟宗蒋将冀聪伟王兴国
Owner JIANGNAN UNIV
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