Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof

A technology for catalytic preparation and quick-frozen food, applied in the field of special oils and fats, can solve the problems of producing trans fatty acids, cumbersome production process, and difficult to separate by-products, etc., and achieve the effects of easy separation, less environmental pollution, and simple process

Inactive Publication Date: 2013-04-24
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chemically catalyzed transesterification reaction is non-specific and may produce trans fatty acids. In addition, a large number of by-products that are difficult to separate are produced after the reaction, which makes the production process more cumbersome and pollutes the environment.

Method used

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  • Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof
  • Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof
  • Enzymatic catalysis prepared special grease for quick-frozen food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh raw materials according to the following formula (weight): Lipozyme RM IM 8g, palm stearin 70g, soybean oil 30g, glyceryl monostearate 0.8g, lecithin 0.2g, Span 80 0.5g, butylated hydroxyfennel Ether 0.005g, 2,6-di-tert-butyl-p-cresol 0.003g.

[0027] The preparation method of quick-freezing special oil: add 70g palm stearin and 30g soybean oil into a closed container, then add 8g lipase, and then stir at a stirring rate of 150 rpm, a reaction temperature of 60°C, and a reaction time of 2 hours. After the reaction is finished, the lipase is filtered out to obtain lactidified oil. At 60°C, add 0.005g of butylhydroxyanisole and 0.003g of 2,6-di-tert-butyl-p-cresol to the lactidified oil, stir and mix well; then add 0.8g of monostearic acid Glycerides, 0.2g lecithin and 0.5g Span 80 are emulsified under heating, the emulsification rate is 500 rpm, the emulsification temperature is 70°C, and the emulsification time is 10 minutes; then the uniformly emulsified oil is ...

Embodiment 2

[0030] Weigh raw materials according to the following formula (weight): Lipozyme RM IM 7g, palm stearin 70g, palm olein 30g, glyceryl monostearate 0.9g, lecithin 0.2g, Span 800.7g, butylated hydroxyfennel Ether 0.004g, 2,6-di-tert-butyl-p-cresol 0.003g.

[0031] Preparation method of quick-freezing special fat: add 70g palm stearin and 30g palm olein into a closed container, then add 7g lipase, and then stir at a stirring rate of 160 rpm, a reaction temperature of 55°C, and a reaction time of 3 hours. After the reaction is finished, the lipase is filtered out to obtain lactidified oil. At 55°C, add 0.004g of butylhydroxyanisole and 0.003g of 2,6-di-tert-butyl-p-cresol to the lactidified oil, stir and mix well; then add 0.9g of monostearic acid Glycerides, 0.2g lecithin and 0.7g Span 80 are emulsified under heating, the emulsification rate is 700 rpm, the emulsification temperature is 70°C, and the emulsification time is 10 minutes; then the uniformly emulsified oil is quickly...

Embodiment 3

[0033] Weigh raw materials according to the following formula (weight): Lipozyme RM IM 6g, palm stearin 70g, sunflower oil 30g, glyceryl monostearate 0.8g, lecithin 0.3g, Span 800.7g, butylated hydroxyfennel Ether 0.005g, 2,6-di-tert-butyl-p-cresol 0.004g.

[0034] The preparation method of quick-frozen special oil: add 70g palm stearin and 30g sunflower oil into a closed container, then add 6g lipase, and then stir at a stirring rate of 170 rpm, a reaction temperature of 65°C, and a reaction time of 2.5 hours. After the reaction is finished, the lipase is filtered out to obtain lactidified oil. At 65°C, add 0.005g butyl hydroxyanisole and 0.004g 2,6-di-tert-butyl p-cresol to the lactide fat, stir and mix well; then add 0.8g monostearic acid Glycerides, 0.3g lecithin and 0.7g Span 80 are emulsified under heating, the emulsification rate is 800 rpm, the emulsification temperature is 70°C, and the emulsification time is 10 minutes; then the uniformly emulsified oil is quickly c...

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Abstract

The invention discloses enzymatic catalysis prepared special grease for quick-frozen food and a preparation method thereof. The enzymatic catalysis prepared special grease for the quick-frozen food is composed of the following raw materials according to the proportion by mass: 100 parts of transesterification grease, 1.0-2.5 parts of emulgator, and 0.002-0.010 part of antioxidant, and the transesterification grease is prepared from palm stearin and liquid vegetable oil through exchange of lipase and catalyze ester. The preparation method includes the following steps: adding the antioxidant into the prepared transesterification grease when the prepared transesterification grease is under 55-70 celsius degrees, stirring fully and mixing evenly, and then adding the emulgator, heating and emulsifying, rapidly cooling grease which is emulsified evenly, homogenizing, and accordingly conducting curing processing, namely obtaining the special grease. The preparation method has the advantages of being simple, high in catalytic efficiency, small in environmental pollution, and the like. Meanwhile, a product and catalyst are easy to separate. The prepared special grease has wide plasticity and good processing performance.

Description

technical field [0001] The invention relates to the field of special fats and oils, in particular to a method for modifying raw oils and fats through enzymatically catalyzed transesterification, and then using the same to prepare fats and fats special for quick-frozen food. Background technique [0002] In recent years, with the acceleration of people's life rhythm and the improvement of living standards, quick-frozen food is favored by people because of its hygiene, convenience and nutrition. Special grease for quick-frozen food is one of the essential and important raw materials in the production of quick-frozen food, and plays a vital role in the quality of the product. However, there are few researches on special oils and fats for quick-frozen food. [0003] Due to its high viscosity and good stability, special fats and oils for quick-frozen food can change the structure and gloss of quick-frozen food; in addition, it also has an important impact on the flavor, taste an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 吴虹王炎宗敏华娄文勇李琳李冰
Owner SOUTH CHINA UNIV OF TECH
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