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Non-palm shortening and preparation method thereof

A technology of shortening and palm, which is applied in the field of plant shortening and its preparation, can solve the problems of rare animal habitat destruction, aborigines have nowhere to live, and ecological environment deterioration, so as to reduce the planting area, protect the environment, and facilitate healthy consumption Effect

Inactive Publication Date: 2016-04-06
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the recent increase in the use of palm oil has led to the continuous expansion of the planting area in major palm oil producing areas such as Malaysia. Habitats are destroyed, the ecological environment deteriorates, and the aborigines have nowhere to live, etc.

Method used

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  • Non-palm shortening and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The non-palm shortening composition of the present invention is prepared through the following steps:

[0037] Step (1): Select a fluid oil component at 30°C: in this embodiment, soybean oil is selected;

[0038] Step (2): Hydrogenating high erucic acid rapeseed oil, iodine value<1; hydrogenating coconut oil, iodine value<3, respectively obtaining hydrogenated high erucic acid rapeseed oil and hydrogenated coconut oil for later use;

[0039] Step (3): Mix hydrogenated canola oil and soybean oil evenly, heat to 90°C under vacuum, add 0.3% sodium methoxide as a catalyst for transesterification, react for 40 minutes, and add citric acid aqueous solution to terminate the reaction Reaction, removal of moisture in the product, to obtain the transesterification product;

[0040] Step (4): the above-mentioned transesterification product and the hydrogenated coconut oil obtained in the step (2) are prepared in proportion, and then refined.

[0041] The total weight of each fat...

Embodiment 2

[0044] The non-palm shortening composition of the present invention is prepared through the following steps:

[0045] Step (1): Select a fluid oil component at 30°C: in this embodiment, canola oil is selected;

[0046] Step (2): Hydrogenating high erucic acid rapeseed oil, iodine value<1; hydrogenating coconut oil, iodine value<3, respectively obtaining hydrogenated high erucic acid rapeseed oil and hydrogenated coconut oil for later use;

[0047] Step (3): Mix hydrogenated canola oil and canola oil evenly, heat to 90°C under vacuum, add 0.3% sodium methoxide as a catalyst for transesterification, react for 40 minutes, and add Dissolving the citric acid in water terminates the reaction, removes the moisture in the product, and obtains the transesterified product;

[0048] Step (4): The oil and hydrogenated coconut oil after transesterification are blended in proportion, and then refined.

[0049] The total weight of each fat used in the present embodiment is 5000kg, wherein,...

Embodiment 3

[0052] The non-palm shortening composition of the present invention is prepared through the following steps:

[0053] Step 1: Select the oil component that is fluid at 30°C: in this embodiment, soybean oil is selected;

[0054] Step 2: Hydrogenating high erucic acid rapeseed oil, iodine value<1; hydrogenating coconut oil, iodine value<3, respectively obtaining hydrogenated high erucic acid rapeseed oil and hydrogenated coconut oil for later use;

[0055] Step 3: Mix hydrogenated high erucic acid rapeseed oil and soybean oil evenly, add 0.3% glycerin in a cold state, heat to 90°C, then add 0.3% sodium hydroxide solution in a vacuum, remove moisture in a vacuum, continue heating and keep Carry out transesterification at 120°C, react for 40 minutes, add citric acid water to dissolve and terminate the reaction after the reaction is completed, remove the water in the product, and obtain the transesterification product;

[0056] Step 4: The transesterified fat and hydrogenated coco...

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Abstract

The present invention provides a preparation method of low-trans fatty acids non-palm shortening oil composition with characteristics of palm shortening, wherein the method does not use palm oil or palm kernel oil as a starting material, and a non-palm shortening produced by the method. Specifically, the method uses vegetable oil which is not derived from palm fruit, and prepares a vegetable shortening by the processes of hydrogenation, transesterification and deployment. The vegetable shortening has similar solid fat content and melting point as a common palm shortening and can replace the palm shortening for usage.

Description

technical field [0001] The invention relates to vegetable shortening not derived from palm fruit and a preparation method thereof, belonging to the field of food industry. Background technique [0002] Shortening, scientifically known as white oil, because it looks white and looks like lard. Ghee is one of the special fats in the food industry. It has a certain plasticity or consistency, and is used as an ingredient for pastry, surface spraying or demoulding. Shortening can be used to shorten or soften baked goods, so that proteins and carbohydrates will not be too hard and connected into lumps during processing, and improve the taste. [0003] Most of the traditional vegetable shortening is prepared from palm oil. This is not only because palm oil is cheap, but also because palm oil has excellent processing performance. Through fractionation, hydrogenation and other technologies, palm oil with different melting points can be obtained. for various purposes. However, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23D9/007
Inventor 陈寒刚陆健黄昭先惠菊张君慧
Owner COFCO NUTRITION & HEALTH RES INST
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