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Biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as raw material

A technology for biotransformation and cocoa butter, applied in the field of microorganisms, to achieve the effects of cost reduction, continuous large-scale production, and rapid cell proliferation

Inactive Publication Date: 2015-06-03
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few relevant reports on the use of animal fats as raw materials.

Method used

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  • Biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as raw material
  • Biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as raw material
  • Biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1) Seed culture: inoculate according to the volume ratio of yeast liquid to seed medium 1:5000, temperature: 28°C; rotating speed of shaker: 200rpm; cultivation time: 24h, to obtain seed culture liquid; among them, the OD value of yeast liquid is 2.0.

[0045] 2) Fermentation culture: under sterile conditions, the above seed culture solution was inserted into the fermentation medium at a ratio of 10%, pH: 6; temperature: 30°C; shaking table speed: 200rpm; culture time: 72h, to obtain Fermentation broth.

[0046] 3) Cell collection and washing: filter the fermentation broth obtained in 2), and wash the cells twice with 95% ethanol and n-hexane to remove suet attached to the surface of the cells.

[0047] 4) Cell drying and lipid extraction: the cell was vacuum freeze-dried to constant weight, then the dry weight was measured, and the lipid was extracted with chloroform-methanol at a volume ratio of 2:1.

[0048] The composition of the fermentation medium used is as fol...

Embodiment 2

[0056] 1) Seed culture: inoculate according to the volume ratio of yeast liquid to seed medium 1:5000, temperature: 28°C; rotating speed of shaker: 200rpm; cultivation time: 24h, to obtain seed culture liquid; among them, the OD value of yeast liquid is 2.0.

[0057] 2) Fermentation culture: under sterile conditions, the above seed culture solution was inserted into the fermentation medium at a ratio of 10%, pH: 6; temperature: 30°C; shaking table speed: 200rpm; culture time: 72h, to obtain Fermentation broth.

[0058] 3) Cell collection and washing: filter the fermentation broth obtained in 2), and wash the cells twice with 95% ethanol and n-hexane to remove suet attached to the surface of the cells.

[0059] 4) Cell drying and lipid extraction: the cell was vacuum freeze-dried to constant weight, then the dry weight was measured, and the lipid was extracted with chloroform-methanol at a volume ratio of 2:1.

[0060] The composition of the fermentation medium used is as fol...

Embodiment 3

[0068] 1) Seed culture: inoculate according to the volume ratio of yeast liquid to seed medium 1:2000, temperature: 28°C; rotating speed of shaker: 200rpm; cultivation time: 24h, to obtain seed culture liquid; among them, the OD value of yeast liquid is 2.0.

[0069] 2) Fermentation culture: under sterile conditions, the above-mentioned seed culture solution is inserted into the fermentation medium at a ratio of 10%, pH: 5-7; temperature: 25-30°C; shaker speed: 150-250rpm; Cultivation time: 72-96h to obtain a fermentation culture solution.

[0070] 3) Cell collection and washing: filter the fermentation broth obtained in 2), and wash the cells twice with 95% ethanol and n-hexane to remove suet attached to the surface of the cells.

[0071] 4) Cell drying and lipid extraction: the cell was vacuum freeze-dried to constant weight, then the dry weight was measured, and the lipid was extracted with chloroform-methanol at a volume ratio of 2:1.

[0072] The composition of the ferm...

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Abstract

The invention relates to a biotransformation method for preparing cocoa butter equivalent by adopting mutton fat as a raw material. The biotransformation method adopts the mutton fat as a main raw material and adopts methyl stearate as an auxiliary material and obtains yeast intramyocellular lipid by fermentation of yarrowia lipolytica. The composition of fatty acid of the lipid is extremely similar to the composition of the fatty acid of the cocoa butter, and can be independently used or mixed with the cocoa butter as a raw material of products such as chocolates. The biotransformation method has the advantages that a microbial fermentation method is used, the cell proliferation is fast, the growth period is short, continuous large-scale production can be carried out, the cost can be reduced, simultaneously the limitation of the changes of seasons and climates can be avoided, the used substrate is mutton fat which is large in yield and low in price.

Description

technical field [0001] The invention relates to a biotransformation method for preparing cocoa butter-like by using sheep oil as a raw material, and belongs to the technical field of microorganisms. Background technique [0002] Due to insufficient sources of natural cocoa butter, there is a serious contradiction between supply and demand for natural cocoa butter in the world, so that the price of natural cocoa butter is very expensive, and some products using natural cocoa butter have higher added value, such as chocolate products, domestic The prices of products of different grades are very different. Many unfavorable factors have forced people to start research on natural cocoa butter substitutes. [0003] Cocoa butter widely sold in the market is mainly prepared by fractionation and blending technology. Domestically, as early as the 1980s, there was a patent for preparing cocoa butter substitutes by blending tallow butter (high POP content), fractions of camellia oil (...

Claims

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Application Information

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IPC IPC(8): C12P7/64
CPCC12P7/6409
Inventor 宋元达熊丹唐年初马文忠赵晨伟张怀渊
Owner JIANGNAN UNIV
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