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Preparation method of beewax-based plastic fat

A technology for plastic fat and beeswax, which is applied in the fields of supramolecular chemical technology and plastic fat preparation for food, and achieves the effects of mild preparation conditions, high industrial development prospects and low cost

Active Publication Date: 2013-05-08
厦门爱逸零食研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For beeswax as a gelling agent to prepare vegetable oil-based plastic fat, there are no relevant literature and patent reports at home and abroad

Method used

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  • Preparation method of beewax-based plastic fat
  • Preparation method of beewax-based plastic fat
  • Preparation method of beewax-based plastic fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Preparation of beeswax-canola oil-based non-emulsifying plastic fat

[0026] Accurately weigh 25g of canola oil in a 50mL beaker, add food-grade beeswax with mass fractions of 3%, 6%, 8%, 10%, and 15% to the above canola oil, using IKAMAG RT10 The multi-point magnetic stirrer stirred the sample at 480rpm, 720rmp, and 960rpm at a temperature of 80°C for 0.5-1h, and immediately transferred it to a refrigerator at 4°C for 24h, and then kept it at 20°C for one day to obtain the product. Fatty acid content, SFC curve, hardness.

Embodiment 2

[0027] Example 2: Preparation of beeswax-canola oil-based emulsified plastic fat

[0028] Accurately weigh 25g of canola oil in a 50mL beaker, add mass fractions of 3%, 6%, 8%, 10%, and 15% food-grade beeswax to the above canola oil, add mass fraction 10%, 20%, and 30% preheated deionized water, at a temperature of 80°C (1) homogenize twice under homogeneous pressures of 10MP, 20MP, 30MP, 40MP, and 50MP; (2) Stir at 480rpm, 720rmp, and 960rpm for 0.5-1h, and immediately transfer the sample to a refrigerator at 4°C for 24h, and then store it at 20°C for one day to obtain the product.

Embodiment 3

[0029] Embodiment 3: Physicochemical property analysis

[0030] Hardness measurement: use a physical property analyzer to measure the hardness. Take an appropriate amount of sample in a 50mL small beaker to maintain the uniformity of the system and the flatness of the test surface, and measure it after placing it at 20°C for 48h. Measuring conditions of texture analyzer: probe P5, speed before test 2mm / s, speed during test 1mm / s, speed after test 2mm / s, pressing depth 10mm. Each group of samples was measured 3 times at room temperature, the maximum value of each measurement was taken as the measurement result, and the average value of the 3 measurement results was obtained as the result.

[0031] SFC curve measurement: put the sample into the special glass sample tube of Oxford AM4000MQC low-field pulse nuclear magnetic resonance instrument, melt it in a constant temperature water bath at 100°C for 0.5h to eliminate historical crystallization, transfer it to a 60°C water bath...

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Abstract

The invention discloses a preparation method of beewax-based plastic fat, belongs to the field of combination of a supramolecular chemistry technology and a plastic fat preparation technology for food, and in particular relates to a preparation method of low-saturation / low trans-fatty acid plastic fat. The method comprises the steps of: adding 3-16 percent of food-grade beewax which is benefit for human body into pure-liquid state low erucic acid colza oil ( or a oil-water mixture in a certain proportion); uniformly dissolving gel into grease under the conditions of heating at 80-100 DEG C, stirring at a rotation speed of 100-1,000rpm and homogenizing at 10-50MP; and cooling to a room temperature or a lower temperature at a cooling rate of 1-20 DEG C / min to obtain required plastic fat. The preparation method is simple, mild in conditions and low in cost; the content of the obtained grease saturated fatty acid is lower than 8 percent; the content of the trans-fatty acid is lower than 0.4 percent; and the physico-chemical property of the plastic fat is superior to vegetable shortening on the market, so that the plastic fat for food with high quality can be prepared individually or in a mode of compounding with other stearins.

Description

technical field [0001] The invention relates to a method for preparing plastic fat based on beeswax, which belongs to the field of combination of supramolecular chemistry technology and plastic fat preparation technology for food. Background technique [0002] Certain small molecular organic compounds can gel organic solutions such as oils and fats at very low concentrations to form plastic fats. Beeswax is heated and dissolved in organic solvents such as liquid oils. During the cooling process, a fiber structure is formed through intermolecular interactions such as hydrogen bonding, coordination, van der Waals interaction, static electricity, and π-π stacking. These fiber structures are further entangled to form a three-dimensional network. structure, so that the liquid oil molecules lose their fluidity through solid-liquid interfacial tension to form gel-state plastic fat. This kind of supramolecular plastic fat is different from the gel formed by polymer, which belongs t...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 刘元法朱小勇孟宗李进伟蒋将
Owner 厦门爱逸零食研究所有限公司
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