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Preparation method of shortening without trans-fatty acids

A shortening and fatty acid technology, applied in the field of shortening preparation, can solve the problems of underutilization, waste of resources, etc., achieve good mouth melting, avoid waste, and ensure the effects of tissue structure

Inactive Publication Date: 2015-01-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rice bran solid fat removed from rice bran oil has not been fully utilized, resulting in a waste of resources

Method used

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  • Preparation method of shortening without trans-fatty acids
  • Preparation method of shortening without trans-fatty acids
  • Preparation method of shortening without trans-fatty acids

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] After melting rice bran solid fat, fully hydrogenated soybean oil and coconut oil, mix according to the ratio of 41.6% by mass: 41.6%: 16.8%; add 5% by mass of immobilized lipase Lipozyme RM IM catalytic system to perform transesterification Reaction, temperature 60°C, reaction time 5h. The melting point of the system after the reaction is close to 40°C. It is measured that the content of oryzanol is 504.1mg / 100g, the content of medium-chain triglycerides is about 9.61%, and the content of total sterols is 324.4mg / 100g. The SFC curve is similar to that of commercially available anhydrous ghee similar, such as figure 1 shown.

Embodiment 2

[0032] After melting rice bran solid fat, fully hydrogenated soybean oil and coconut oil, mix according to the ratio of 50.0% by mass: 33.3%: 16.8%; add 6% by mass of immobilized lipase Lipozyme RM IM catalytic system to carry out transesterification Reaction, temperature 65 ℃, reaction time 6h. After the reaction, the melting point of the system is close to 40°C, the oryzanol content is 634.0mg / 100g, the medium carbon chain triglyceride content is about 6.44%, the total sterol content is 352.9mg / 100g, and the SFC curve is similar to that of commercially available anhydrous ghee, such as figure 1 shown.

Embodiment 3

[0034] After melting rice bran solid fat, fully hydrogenated soybean oil and coconut oil, mix them according to the ratio of 63.6% by mass: 27.3%: 9.1% by mass; add 8% by mass of immobilized lipase Lipozyme RM IM catalyst system for transesterification Reaction, temperature 70°C, reaction time 7h. After the reaction, the melting point of the system is close to 40°C, the oryzanol content is 882.6mg / 100g, the medium carbon chain triglyceride content is about 5.41%, the total sterol content is 439.6mg / 100g, and the SFC curve is similar to that of commercially available anhydrous ghee, such as figure 1 shown.

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Abstract

The invention discloses a preparation method of shortening without trans-fatty acids. The preparation method comprises steps as follows: rice bran solid lipid, perhydrogenated soybean oil and coconut oil are melted and proportionally mixed at the mass ratio of 41.6%-63.6% : 27.3%-41.6% : 9.1%-16.8%; 5%-8% of immobilized lipase Lipozyme RMIM catalytic system by mass is added for transesterification at the reaction temperature of 60 DEG C-70 DEG C for 5-7 hours; and molecular distillation deacidification is performed at the distillation temperature of 160 DEG C-200 DEG C and at the cooling water temperature of 10 DEG C-20 DEG C to obtain shortening. The invention provides an application method of the rice bran solid lipid, and the rice bran solid lipid can be sufficiently developed and utilized.

Description

technical field [0001] The invention relates to a preparation method of zero-trans fatty acid shortening, which belongs to the technical field of edible oil processing. Background technique [0002] Shortening is edible animal and vegetable fats and oils and their hydrogenated, fractionated, transesterified fats or a mixture of the above fats, which are solid, semi-solid or fluid with good starting point after rapid cooling and kneading, or without rapid cooling and kneading. Crisp oil products. [0003] Special oils such as shortening / margarine are important raw materials in the process of baking food processing, and their functional properties (mainly including plasticity, caseinability, water absorption, etc.) directly affect the texture and taste of baked food. [0004] Rice bran solid fat is the product of degreasing (winterization or fractionation) of rice bran oil. The solid fat content in crude rice bran oil is 3-8%. If the rice bran oil is not degreased, it will a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
Inventor 刘睿杰施参金青哲常明黄健花潘秋琴王兴国
Owner JIANGNAN UNIV
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