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1,3-diglyceride-enriched cream and preparation method thereof

A diglyceride and cream technology, applied in the field of cream rich in 1,3-diglyceride and its preparation, can solve the problem of affecting the development and growth of the central nervous system of infants, increasing the risk of heart disease, greasy taste, etc. problems, to achieve good application value and economic prospects, significant health care function, and high stability

Inactive Publication Date: 2013-10-23
陈昊然
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fats of main non-dairy creams at home and abroad generally use hydrogenated vegetable oil or the mixed fat of hydrogenated vegetable oil and anhydrous butter, which leads to the following problems: (1) hydrogenated vegetable oil forms part of trans fatty acid during the hydrogenation process, and Intake of a large amount of trans fatty acids will increase blood viscosity and cohesion, promote thrombosis, increase low-density lipoprotein and reduce high-density lipoprotein, promote arteriosclerosis, affect the development and growth of the central nervous system of infants and young children, and increase greater risk of heart disease
(2) The content of saturated fatty acids and cholesterol in animal fats and oils is high. Excessive intake will cause consumers to be prone to rich and noble diseases such as hyperlipidemia, hyperglycemia, hypertension, coronary heart disease, and cerebral infarction. Therefore, choose an oil with health care function instead Hydrogenated vegetable oil in non-dairy cream or a mixture of hydrogenated vegetable oil and anhydrous butter is very important
[0004] CN102308961A discloses a method for producing non-dairy cream with diglyceride instead of hydrogenated vegetable oil or a mixture of hydrogenated vegetable oil and anhydrous butter, and points out that in the non-dairy cream system, the coalescence rate of the fat part in the oil directly affects the performance of the cream , if the agglomeration rate of the fat part at the end of whipping is too low ( 75%), the foam structure formed is very strong and rough, which is difficult to decorate and has a dull surface and a greasy taste
However, the following technical problems still exist: different fatty acid compositions and different binding positions of fatty acids endow diacylglycerols with different physical and chemical properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of 1,3-diacylglycerol: add caprylic acid (or capric acid) and glycerol with a molar ratio of 2:1 to the open reactor, and distilled water accounting for 12% of the glycerin mass fraction, and wait until the temperature rises to After 50°C, add 1,3-specific lipase cutinase (derived from Thermobifida fusca ), the amount of enzyme added is 3.2g / mol fatty acid, the water generated in the reaction process is removed by natural volatilization and dehydration, the constant temperature reaction is not increased until the conversion rate of fatty acid is no longer increased, the lipase is removed by centrifugation, and the diacylglycerol is purified by silica gel column chromatography ester.

[0022] 2. Cream formula rich in 1,3-diglycerides: 20% 1,3-caprylic acid diglycerides, 2% casein, 5% sucrose, 5% glucose, 10% glucose syrup, 0.05% food flavor, the rest The amount is water.

[0023] 3. Preparation of cream rich in 1,3-diglycerides:

[0024] (1) Raise the t...

Embodiment 2

[0027] Cream formula rich in 1,3-diglycerides: 25% 1,3-diglycerides, 0.5% casein, 2-10% sucrose, 10% glucose, 20% glucose syrup, 2% food flavor, the balance for water.

[0028] Preparation method of cream enriched with 1,3-diglycerides:

[0029] (1) Heat 1,3-diglyceride to 75°C, add casein and stir to disperse evenly to obtain an oil phase mixture, meanwhile dissolve sucrose, glucose and glucose syrup in water and heat to 85°C to obtain water phase mixture;

[0030] (2) Mix the oil phase mixture, the water phase mixture and the essence evenly, sterilize, homogenize, and cool to prepare non-dairy cream rich in diglyceride; the sterilization conditions are: the sterilization temperature is 90 °C, the time is 5 minutes; the homogenization conditions are: homogenization pressure 30 MPa-60 MPa, homogenization times 1 time.

Embodiment 3

[0032] Cream formula rich in 1,3-diglyceride: 30% 1,3-diglyceride, 2.5% casein, 2% sucrose, 5% glucose, 5% glucose syrup, 0.5% food flavor, and the balance is water .

[0033] Preparation method of cream enriched with 1,3-diglycerides:

[0034] (1) Heat 1,3-diglyceride to 72°C, add casein and stir to disperse evenly to obtain an oil phase mixture, meanwhile dissolve sucrose, glucose and glucose syrup in water and heat to 70°C to obtain water phase mixture;

[0035] (2) Mix the oil phase mixture, the water phase mixture and the essence evenly, sterilize, homogenize, and cool to prepare non-dairy cream rich in diglyceride; the sterilization conditions are: the sterilization temperature is 80 °C, the time is 10 minutes; the homogenization conditions are: homogenization pressure 30 MPa-60 MPa, homogenization times 1-2 times.

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PUM

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Abstract

The invention discloses a 1,3-diglyceride-enriched cream and a preparation method thereof. The cream is prepared from the following components in percentage by mass: 20-30% of 1,3-diglyceride, 0.5-2.5% of casein, 2-10% of sucrose, 5-20% of glucose, 2-10% of glucose syrup, 0.05-0.5% of flavoring essence and the balance of water. According to the invention, medium-chain fatty acid and glyceride having physiological functions are combined into the diglyceride, so that the cream simultaneously has the biological functions of the diglyceride and the medium-chain fatty acid; and the cream has a remarkable health care function and has favorable application values and economic prospects.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a cream rich in 1,3-diglyceride and a preparation method thereof. Background technique [0002] Cream originated in the West. It was originally extracted from milk. It is spread on the surface of cakes and bread and eaten together. It can give people a pleasant taste while replenishing energy. Compared with natural cream, non-dairy cream has low fat content and high unsaturated fatty acid content. As a substitute for natural cream, it has been widely used in the food industry. [0003] At present, the fats of main non-dairy creams at home and abroad generally use hydrogenated vegetable oil or the mixed fat of hydrogenated vegetable oil and anhydrous butter, which leads to the following problems: (1) hydrogenated vegetable oil forms part of trans fatty acid during the hydrogenation process, and Intake of a large amount of trans fatty acids will increase blood v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/12
Inventor 陈昊然
Owner 陈昊然
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