Preparation of peanut-oil-based plastic fat

A plastic fat and peanut oil technology, which is applied in the production/processing of edible oil/fat, can solve the problems of not being easy to restore to its original shape, and achieve the effects of good flavor, mild preparation conditions, and expanded application range

Active Publication Date: 2013-06-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The remarkable feature of plastic fat is that it has the ability to resist deformation within a certain range of external force, but once the deformation occurs, it is not easy to return to its original shape

Method used

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  • Preparation of peanut-oil-based plastic fat
  • Preparation of peanut-oil-based plastic fat
  • Preparation of peanut-oil-based plastic fat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take a certain amount of peanut oil in a 100mL beaker, heat it to 80°C, add 10% molecularly distilled monoglyceride to it, use IKAMAG RT10 multi-point magnetic stirrer to stir until the molecularly distilled monoglyceride is completely dissolved, and then continue to stir for 15 minutes. The sample was placed at 20°C for 36 hours to obtain non-emulsified peanut oil-based plastic fat.

Embodiment 2

[0022] Weigh a certain amount of molecularly distilled monoglyceride and stearic acid, and the mass ratio of the two is 20:1 to prepare a mixture of molecularly distilled monoglyceride and stearic acid; prepare 0.05mol / L NaOH aqueous solution as the water phase of the emulsification system . Take 10.75g of peanut oil in a beaker, heat it to 80°C, add 1.67g of the mixture of molecularly distilled monoglyceride stearic acid into the peanut oil, stir until the mixture is completely dissolved in the peanut oil with IKAMAG RT10 multi-point magnetic stirrer, add 12.5 g of water phase, continue to heat and stir until milky white uniform plastic fat is formed, and place the sample at 20°C for 1 hour for later use to obtain emulsified peanut oil-based plastic fat.

Embodiment 3

[0024] The storage modulus G′ and loss modulus G″ of the peanut oil-based plastic fat are measured using an AR-G2 rheometer with a diameter of 40mm and a 2° stainless steel cone plate. The static rheological properties are measured at 20°C, and the frequency scan range 0.1-10Hz.

[0025] The crystal form analysis adopts the X-ray diffraction method, taking an appropriate amount of sample and spreading it in the circular hole on the test piece, and measuring it with an X-ray diffractometer. The condition is Cu target, the working voltage is 40kV, the current is 40mA, the emission and anti-reflection slit is 1.0mm, and the receiving slit is 0.1mm. min. from image 3 and Figure 4 It can be seen that the crystal form of the non-emulsifying system is mainly β-type, and the crystal form of the emulsifying system contains both β and α-type.

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PUM

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Abstract

The invention discloses a preparation method of peanut-oil-based plastic fat, which belongs to the field of combination of supramolecular chemistry and preparation technology of plastic fat for food. The method takes peanut oil, molecular distilled monoglyceride as raw materials. The method comprises the steps of mixing the raw materials according to a certain ratio, performing the procedures of heating, stirring, standing and cooling on the liquid-state peanut oil to obtain solid-state fat with certain plasticity, and respectively preparing the non-emulsified and emulsified peanut oil-based plastic fat. The preparation method is simple, mild in condition and low in cost, and the obtained plastic fat has the excellent properties of low trans acid and low saturated acid and has good application prospect.

Description

technical field [0001] The invention relates to the preparation of peanut oil-based plastic fat, which belongs to the combined field of supramolecular chemistry technology and food plastic fat preparation technology. Background technique [0002] The fat that is uniformly fused and processed by solid fat and liquid oil is called plastic fat. The remarkable feature of plastic fat is that it has the ability to resist deformation within a certain range of external force, but once the deformation occurs, it is not easy to return to its original shape. [0003] Traditional plastic fats are often obtained by hydrogenation of vegetable oils, fractionation of animal and vegetable oils with high saturated acids, compounding, and transesterification. During the hydrogenation process of vegetable oil, unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid will form trans fatty acids to varying degrees. Excessive consumption of foods containing trans fatty acids...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 刘元法杨丽君孟宗李进伟蒋将杨兆琪
Owner JIANGNAN UNIV
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