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Preparation method of plant oil based food-grade novel-structure lipid

A new type of structure, vegetable oil technology, applied in the field of food science, can solve the problem of excessive mass fraction, achieve the effect of lowering blood lipid and cholesterol, lowering serum low-density lipoprotein level, and easy to promote

Inactive Publication Date: 2016-12-07
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the introduction of saturated fat and trans fat during the traditional plastic fat hydrogenation process, most of the margarine or spread products (spread cream, wafer biscuits and egg yolk pies, etc.) The mass fraction of trans fatty acids (5% to 11%) in foods such as these seriously exceeds the standard, and at the same time, such products also contain more saturated fatty acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of food-grade novel structural lipid based on vegetable oil, it comprises the following steps:

[0017] (1) Raw material pretreatment: Soybean oil is fully refined, the acid value of edible soybean oil is less than 0.2mgKOH / g, the peroxide value is less than 1.0 mmol / g, and the color and fragrance are pure.

[0018] (2) Preparation of solid oil: a mixture of 9% oryzanol-sitosterol (5.4% in total, the mass ratio of oryzanol to sitosterol is 6:4) and monoglyceride (3.6%), and 91% by weight of vegetable oil Put it into the reaction vessel, heat it for 30min at a vacuum of -0.08MPa, at a temperature of 90°C, and a certain stirring speed, add or not add antioxidants, stir rapidly for 2min, and then exchange heat in a cooler at 10°C for 24h to make it A gel is formed and stored below 25°C until use.

Embodiment 2

[0020] A preparation method of food-grade novel structural lipid based on vegetable oil, it comprises the following steps:

[0021] (1) Raw material pretreatment: The sunflower oil is fully refined, the acid value of edible sunflower oil is less than 0.2mgKOH / g, the peroxide value is less than 1.0 mmol / g, and the color and fragrance are pure.

[0022] (2) Preparation of solid fat: a mixture of 10% oryzanol-sitosterol and monoglyceride (7% in total, the mass ratio of oryzanol to sitosterol is 6:4) and monoglyceride (3%), and 90% by weight of vegetable oil is added to the reaction vessel, heated for 20 minutes under a vacuum greater than or equal to -0.2MPa, at a temperature of 90°C, and at a certain stirring speed, with or without antioxidants, stirring rapidly for 2 minutes, and then stirring at 1°C / min Cool at a rate so that it forms a gel and store below 25°C.

Embodiment 3

[0024] A preparation method of food-grade novel structural lipid based on vegetable oil, it comprises the following steps:

[0025] (1) Raw material pretreatment: Corn oil is fully refined, the acid value of edible corn oil is less than 0.2mgKOH / g, the peroxide value is less than 1.0 mmol / g, and the color and fragrance are pure.

[0026] (2) Preparation of solid fat: a mixture of 10% oryzanol-sitosterol and monoglyceride (7% in total, the mass ratio of oryzanol to sitosterol is 6:4) and monoglyceride (3%), and 90% by weight of vegetable oil is added to the reaction vessel, heated for 20 minutes under a vacuum greater than or equal to -0.2MPa, at a temperature of 90°C, and at a certain stirring speed, with or without antioxidants, stirring rapidly for 2 minutes, and then stirring at 1°C / min Cool at a rate so that it forms a gel and store below 25°C.

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Abstract

The invention provides a preparation method of plant oil based food-grade novel-structure lipid. The novel-structure lipid is prepared by utilizing the mutual effects of intermolecular hydrogen bonding power, Van der Waals' force and other non-covalent bonds of a number of low-molecular-mass molecular organic gels to produce spontaneous aggregation in plant oil, assembling ordered, linear, sheet or fibrous morphologies and the like, then making the aggregates to further form a three-dimensional net structure through mutual entanglement and gelatinizing a whole system. The method comprises the following steps that a certain adding amount and a certain proportion of oryzanol, sitosterol and monoglyceride are utilized to gelatinize liquid plant oil at a certain heating temperature, pressure and cooling speed for a certain time to form the organic gels. The composite gels produced by adopting the method do not contain trans-fatty acids, are high in unsaturated fatty acid content, have stronger oil bonding capability, have the hardness similar to the hardness of cream and other lipids in the market, are stable in storage property and can directly serve as substitute goods of certain fat, and basic physicochemical indexes meet the international standards.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a preparation method of vegetable oil-based food-grade novel structural lipid. The invention directly gels liquid vegetable oil to prepare edible solid oil of zero-trans fatty acid and low-saturated fatty acid, which overcomes the current problem of preparing high-trans fatty acid or high-saturated fatty acid through hydrogenation, fractionation or transesterification. Background technique [0002] Due to the introduction of saturated fat and trans fat during the traditional plastic fat hydrogenation process, most of the margarine or spread products (spread cream, wafer biscuits and egg yolk pies, etc.) The mass fraction of trans fatty acids (5% to 11%) in foods such as ginseng and other foods seriously exceeds the standard, and at the same time, such products also contain more saturated fatty acids. Eating a lot of trans fatty acids and saturated fatty aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/02
CPCA23D9/007A23D9/013A23D9/02
Inventor 马传国李胜王英丹郭永生马靖轩李婕妤
Owner HENAN UNIVERSITY OF TECHNOLOGY
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