Preparation method of human milk alternative fat combining enzymatic acidolysis and physical mixing

Abstract

The invention discloses a preparation method of human milk alternative fat combining enzymatic acidolysis and physical mixing. The preparation method mainly comprises the following two steps: S1, adjusting the composition (greater than 1%) of a plenty of fatty acids of catfish oil or a fractionation product of the catfish oil by virtue of acidolysis; and S2, adjusting the composition of trace fatty acids (less than 1%) of an enzymatic product by virtue of physical mixing. The raw materials catfish oil or the fractionation product of the catfish oil used by the method are wide in source and low in price, and contain a relatively high content of sn-2 palmitic acid and a relatively low content of total palmitic acid. In the acidolysis reaction, the free fatty acids used is small in proportion, and in the process, the composition and distribution of the plenty of fatty acids are emphasized at the same time as well as the composition of trace fatty acids containing polyunsaturated fatty acids with medium carbon chains and long carbon chains. The obtained product is highly similar to human milk fat and has a relatively huge market application prospect.

Description

technical field [0001] The invention belongs to the technical field of oils and fats, and in particular relates to a preparation method of human milk substitute fat combined with enzymatic acid hydrolysis and physical mixing. Background technique [0002] Fat accounts for 3-5% in human milk and is the main energy source (>50%) for newborns, of which triglycerides account for more than 98%. Human milk fat contains about 200 kinds of fatty acids, including medium carbon chain fatty acids, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, odd carbon chain fatty acids, branched chain fatty acids, trans fatty acids and hydroxy fatty acids. Among these fatty acids, those containing more than 1% are oleic acid (25-35%), palmitic acid (20-30%), linoleic acid (10-20%), stearic acid (5-9%), Myristic acid (4-9%), lauric acid (3-7%) and palmitoleic acid (1-3%). The fatty acid distribution of triglycerides in human milk fat is unique, more than 60% of ...

AI Technical Summary

Problems solved by technology

With palm stearin as raw material, the amount of acid-hydrolyzed fatty acid used is large, and post-processing is difficult, resulting in high cost

Lard and human milk fat have similar fatty acid composition and distribution, but because lard itself is not suitable for people of some ethnic beliefs, it is difficult to obtain universal

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