Preparation method of cocoa butter equivalent

A technology of cocoa butter and oil, which is applied in the field of oil processing, can solve the problem that cocoa butter is not well compatible with cocoa butter, and achieve the effect of good compatibility and high yield

Active Publication Date: 2016-08-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quasi-cocoa butter prepared by the above method often has the dilemma that it cannot be well compatible with cocoa butter

Method used

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  • Preparation method of cocoa butter equivalent
  • Preparation method of cocoa butter equivalent
  • Preparation method of cocoa butter equivalent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Mix candle fruit oil and palm olein at a ratio of 4:6, and then form a mixed oil with acetone at a ratio of 1:5; heat the mixed oil to 40°C at a stirring speed of 55r / min to destroy all crystals in the system; the first Fraction extraction, at a stirring speed of 30r / min, the temperature of the mixed oil was lowered to 20°C at a cooling rate of 3.0°C / min, crystallized at a constant temperature for 5 hours, and the stearin was separated by vacuum filtration to obtain a mixed oil from which the stearin was removed; The second fraction is extracted, under the stirring speed of 8r / min, the temperature of the mixed oil after removing the stearin is lowered to 8°C at a cooling rate of 1.5°C / min, crystallized at a constant temperature for 7h, and the liquid oil is separated by distillation under reduced pressure, and the obtained hard The fat is distilled under reduced pressure to recover the solvent, which is cocoa butter rich in symmetrical triglycerides, its 2-oleic acid-1,3...

Embodiment 2

[0033] Evenly mix Michelin and palm oil at a ratio of 8:2, and then form a mixed oil with n-hexane at a ratio of 8:1; at a stirring speed of 75r / min, raise the temperature of the mixed oil to 45°C to destroy all crystals in the system; One-stage fractionation, at a stirring speed of 30r / min, lower the temperature of the mixed oil to 8°C at a cooling rate of 2.5°C / min, crystallize at a constant temperature for 5 hours, and separate the stearin by suction filtration under reduced pressure to obtain a stearin-removed mixed oil ; The second fraction is extracted, at a stirring speed of 7r / min, the temperature of the mixed oil after stearin removal is reduced to -5°C at a cooling rate of 1.0°C / min, crystallized at a constant temperature for 6h, and the liquid oil is separated by vacuum distillation, The resulting stearin is distilled under reduced pressure to recover the solvent, which is cocoa butter-like mainly containing symmetrical triglycerides, including 2-oleic acid-1,3-dipal...

Embodiment 3

[0035] Mix mango kernel butter and palm oil evenly at 8:2, and then form a mixed oil with n-hexane at 6:1; heat the mixed oil to 45°C at a stirring speed of 70r / min to destroy all crystals in the system; the first Fraction extraction, at a stirring speed of 22r / min, the temperature of the mixed oil was lowered to 10°C at a cooling rate of 3.5°C / min, crystallized at a constant temperature for 5 hours, and the stearin was separated by vacuum filtration to obtain a mixed oil from which the stearin was removed; For the second fraction extraction, at a stirring speed of 8r / min, the temperature of the mixed oil after removal of stearin was lowered to -5°C at a cooling rate of 1.5°C / min, crystallized at a constant temperature for 5.5h, and the liquid oil was separated by distillation under reduced pressure. Gained stearin is distilled under reduced pressure to recover the solvent, which is cocoa butter-like mainly containing symmetrical triglycerides; the third fraction is extracted, ...

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Abstract

The invention discloses a preparation method of cocoa butter equivalent. The method comprises: mixing grease rich in symmetric triacylglycerol1-palmitic acid-2-oleic acid-3-glyceryl stearate and 2-oleic acid-1, 3-glycerol distearate with grease rich in symmetric triacylglycerol2-oleic acid-1, 3-dipalmitin uniformly according to a specific ratio to form mixed oil, in a solvent and under a stirring speed of 50-80r / min, heating the mixed oil to 35-70DEG C to destroy all the crystals in the system, and then carrying out two-level or three-level fractionation to enrich the cocoa butter equivalent component rich in symmetric triacylglycerol. The cocoa butter equivalent produced by the method provided by the invention has better compatibility with cocoa butter, and can realize interworking with cocoa butter at a larger proportion.

Description

technical field [0001] The invention belongs to the technical field of oil processing, and in particular relates to a method for preparing cocoa-like butter, in particular to a method for preparing cocoa-like butter by mixing oil rich in POS and SOS and oil rich in POP, followed by solvent fractionation. Background technique [0002] China's per capita chocolate consumption is only one-tenth or even several tenths of that in Europe and the United States. However, in recent years, China's chocolate market has developed rapidly with an annual growth rate of 10% to 12%, and has a very objective market potential. However, cocoa butter, the main raw material of chocolate, has entered a dilemma of short supply. It is estimated that the global cocoa butter gap will be as high as at least 1 million tons by 2030, so the preparation of cocoa butter has become a global hotspot. [0003] The main components of cocoa butter are POP (2-oleic acid-1,3-dipalmitic acid glyceride), POS (1-pal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/38
Inventor 金青哲金俊王兴国
Owner JIANGNAN UNIV
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