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Special oil for quick-frozen food and preparation method thereof

A technology for quick-frozen food and oil, which is applied in the production/processing and fermentation of edible oil/fat components, edible oil/fat, etc., can solve the problems of separation and purification of unfavorable products, destruction of immobilized enzyme structure, and reduction of repeated utilization rate, etc. Achieve the effect of not easy to be destroyed and reused, high catalytic efficiency and compact structure

Inactive Publication Date: 2016-06-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, methods such as stirring are commonly used in enzymatic transesterification to make the immobilized lipase and oil fully contact and react, but this process will destroy the structure of the immobilized enzyme, reduce its reuse rate, increase the cost, and is not conducive to product separation and purification

Method used

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  • Special oil for quick-frozen food and preparation method thereof
  • Special oil for quick-frozen food and preparation method thereof
  • Special oil for quick-frozen food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Weigh raw materials according to the following formula (weight): palm stearin and soybean oil weight ratio 7:3, 6:4, 5:5, soybean lecithin 0.2g, propylene glycol ester 0.2g, sorbitan fatty acid ester 0.2 g, 0.002 g of butyl hydroxyanisole, and 0.005 g of 2,6-di-tert-butyl-p-cresol.

[0039] The preparation method of physical mixed oils: After heating, melting and mixing palm stearin and soybean oil with a weight ratio of 7:3, 6:4, and 5:5, measure the solid fat content of the three mixed oils, X-ray Atlas and polarizing microscope images. Special grease for quick-frozen food requires a wide range of plasticity at 20-35°C, a high content of β′ crystal form, and fine crystals of grease. but by Figure 1~3 It can be seen that the physically mixed oil before transesterification has a narrow plasticity range at 20-35°C, which is not conducive to oil processing; Figure 4~6 It can be seen that the high content of β crystal form in physically mixed oil will cause the oil pr...

Embodiment 2

[0041]Weigh the raw materials according to the following formula (weight): the weight ratio of palm stearin and soybean oil is 6:4, and the amount of immobilized lipase LipozymeTLIM is 1 / 2 of the height of the reaction column in the fluidized bed reactor (Φ12 × 350mm, with water circulation jacket). 2 / 3 (10g), soybean lecithin 0.2g, propylene glycol ester 0.2g, sorbitan fatty acid ester 0.2g, butylhydroxyanisole 0.002g, 2,6-di-tert-butyl-p-cresol 0.005g.

[0042] The preparation method of the transesterified oil: heat, melt and mix the palm stearin and soybean oil with a ratio of parts by weight of 6:4, then dehydrate and degas in vacuum at 90°C for 1 hour, cool to 60°C for later use, and transfer to a fluidized bed reactor ( Φ12×350mm, with a water circulation jacket), add 2 / 3 of the reaction column height immobilized lipase (10g), feed circulating water into the water circulation jacket, and use a constant flow pump to cool the raw material oil to 60°C with The flow rate of ...

Embodiment 3

[0047] Weigh raw materials according to the following formula: palm stearin and soybean oil weight ratio 7:3, immobilized lipase LipozymeTLIM 10g, soybean lecithin 0.2g, propylene glycol ester 0.2g, sorbitan fatty acid ester 0.2g, butylated hydroxyl Anisole 0.002g, 2,6-di-tert-butyl-p-cresol 0.003g.

[0048] The preparation method of transesterified oil: mix palm stearin and soybean oil with a weight ratio of 6:4, dehydrate and degas in vacuum at 90°C for 1 hour, cool to 60°C for later use, add to the reactor described in Example 2 10g of immobilized lipase TLIM, put circulating water into the reactor water circulation jacket, pump the cooled raw oil and fat from the bottom of the reactor into the reactor enzyme column at a flow rate of 0.4ml / min with a constant flow pump, and control the reaction The temperature was 60°C, and the transesterified oil was collected from the upper end of the reactor.

[0049] Preparation method of special oil for quick-frozen food Take 85g of t...

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Abstract

The invention discloses a special oil for quick-frozen food and a preparation method thereof. The method comprises the following steps: (1) carrying out lipase catalytic ester exchange on palm stearin and liquid vegetable oil by using a fluidized bed reactor to prepare ester exchange oil; (2) adding an emulsifier into ester exchange oil, heating, uniformly mixing, cooling to 60 DEG C, adding an antioxidant, uniformly mixing, adding water, emulsifying, carrying out precooling-quenching kneading, and finally, cooking to obtain the special oil for quick freezing. The ester exchange oil contains abundant unsaturated fatty acids and certain amounts of essential fatty acids; the solid fat content (SFC) of the special oil product for quick-frozen food varies slowly at certain temperature; the special oil for quick-frozen food has a certain plastic range; and the oil crystals are fine and compact, and are mainly composed of beta- crystal form. The special oil for quick-frozen food has certain nutritive value and smooth mouthfeel, and provides mild stable production conditions for oil preparation by enzymatic ester exchange reaction in a fluidized bed reactor.

Description

technical field [0001] The invention relates to the field of special fats and oils, in particular to a method for modifying raw oils and fats through enzymatic transesterification in a fluidized bed reactor, and then using the same to prepare special fats and oils for quick-frozen food. Background technique [0002] With the acceleration of people's life rhythm, the demand for quick-frozen food is increasing day by day, and the improvement of living standards makes people pay more attention to the quality, nutrition and health of quick-frozen food. Special grease for quick-frozen food is one of the essential raw materials in the production of quick-frozen food, which plays a vital role in the quality of the product, such as affecting the taste of the product, freezing crack rate, shelf life, etc. However, at present, there is a single type of special oil for quick-frozen food on the market, without subdivision, and most of them are general-purpose butter, whose main componen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64A23D7/005A23D7/02
CPCA23D7/005A23D7/02C12P7/6436
Inventor 吴虹赵亚丽宗敏华
Owner SOUTH CHINA UNIV OF TECH
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