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Method for preparing soybean oil rich in natural plant sterol ester

A technology for phytosterol esters and phytosterols, which is applied in the field of preparing soybean oil rich in natural phytosterol esters, can solve problems such as affecting the quality of soybean oil products, and achieve the effect of improving antioxidant properties

Inactive Publication Date: 2016-03-02
NORTHEAST AGRICULTURAL UNIVERSITY
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Problems solved by technology

Moreover, the higher the oil refining degree, the greater the loss of phytosterols and sterol esters, so the loss of phytosterols and sterol esters will affect the quality of soybean oil products to a certain extent

Method used

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specific Embodiment approach 1

[0005] Embodiment 1: A method for preparing soybean oil rich in natural phytosterol esters, characterized in that the phytosterols extracted from soybean deodorized distillates are backfilled into soybean primary oil to prepare a method rich in natural phytosterols Realize through the following steps: 1. Take a certain quality of soybean deodorized distillate, put it into a supercritical extraction device, adjust the extraction time to 2, 3, 4, 5, 6h, and the extraction pressure to 15, 20, 25, 30 , 35MPa, extraction temperature 35, 40, 45, 50, 55°C, CO 2 Flow rate 15, 20, 25, 30, 35kg / h extracts phytosterols; 2. Refining the extracted phytosterols with the heating and reflux method, putting the refined phytosterols into the reactor, adjusting the reaction temperature to 75, 80, 85, 90, 95°C, phytosterol mass fraction 3, 4, 5, 6, 7%, reaction time 0.25, 0.5, 0.75, 1, 1.25h, to obtain phytosterol ester, add certain Quality soybean primary oil, get soybean primary oil rich in na...

specific Embodiment approach 2

[0006] Embodiment 2: The difference between this embodiment and Embodiment 1 is that in step 1, the extraction time is adjusted for 2, 3, and 4 hours to extract phytosterols. Other components and steps are the same as the specific implementation method one.

specific Embodiment approach 3

[0007] Embodiment 3: The difference between this embodiment and Embodiment 1 is that in step 1, the extraction pressure is adjusted to 20, 25, and 30 MPa to extract phytosterols. Other components and steps are the same as the specific implementation method one.

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Abstract

The invention relates to a method for preparing soybean oil rich in natural plant sterol ester. According to the method, a supercritical CO<2> method is adopted, natural phytosterol is separated out of soybean oil deodorized distillation and refined, a supercritical CO<2> enzymic method esterification method is utilized to esterify the natural phytosterol into phytosterol ester, and then the natural phytosterol is returned to first-level soybean oil in a backfilled mode; by means of the method, the esterification rate of soyasterol reaches 88.7%, the oxidative stability of grease is improved, the function of lowering cholesterol is further achieved, and the purpose that natural antioxidant replaces artificial antioxidant is achieved; the concentration of phytosterol ester of soybean oil rich in phytosterol ester obtained after extraction and esterification are condnucted on the phytosterol is 1.75%.

Description

[0001] The invention relates to the field of oil processing, in particular to a method for preparing soybean oil rich in natural phytosterol esters. Background technique [0002] Phytosterol is an important plant functional ingredient, belonging to steroidal compounds, with cyclopentane polyhydrophenanthrene as the main skeleton, and phytosterol esters are generally prepared by esterification or transesterification of phytosterols and fatty acids. Since phytosterols usually exist in the form of crystals, are insoluble in water and have limited solubility in the oil phase, the esterification product of phytosterols, phytosterol esters, can greatly improve the fat solubility of phytosterols. As a hypolipidemic functional factor, sterol esters can be widely used in margarine, spread oil and ice cream products, while reducing the use of emulsifiers. Sterol esters can be added to most foods to improve nutritional value without affecting the original texture of the food, which great...

Claims

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Application Information

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IPC IPC(8): A23D9/04C07J9/00
CPCA23D9/04C07J9/00Y02P20/54
Inventor 于殿宇刘天一李相昕江连洲潘明喆李俊赵清霞李中宾王文华
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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