Preparation method and application of transesterification butterfat

A technology of transesterification and milk fat, applied in application, dairy products, cream preparations, etc., can solve problems such as lack of taste, and achieve the effect of reducing the risk of obesity, reducing the absorption rate, lowering the melting point and crystallization temperature

Inactive Publication Date: 2018-05-04
KERISOM STAPLE FOOD IND JIANGSU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the consideration of different applications, the fat content that is too rich in natural milk fat will cause the lack of mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The invention provides a method for preparing transesterified milk fat, step (1) heating 3 tons of natural anhydrous butter to 33-40°C, stirring to melt it; step (2) keeping the temperature stable (the temperature range is 35°C-37°C Celsius), add a specific concentration of lipase as a catalyst, and react for 19-28 hours; step (3) After the reaction is completed, heat to 85°C-90°C to inactivate the enzyme.

[0014] Further preferably, the cream in the step (1) is natural cream extracted from cow's milk, and the extraction process is transesterification and inactivation; and the lipase in the step (2), the enzyme is Lipase R, the concentration 0.03%-0.056%; and the transesterified milk fat has specific functional properties.

[0015] The following table shows that the milk fat produced by the transesterification process of the present invention and the fatty acid composition of New Zealand anhydrous cream are as follows:

[0016]

Embodiment 2

[0018] The invention provides a method for preparing transesterified milk fat, step (1) heating 3 tons of natural anhydrous butter to 33-37°C, stirring to melt it; step (2) keeping the temperature stable (the temperature range is 35.8°C-36.5°C Celsius), add a specific concentration of lipase as a catalyst, and react for 18-24 hours; step (3) After the reaction is completed, heat to 85°C to inactivate the enzyme.

[0019] Further preferably, the cream in the step (1) is natural cream extracted from cow's milk, and the extraction process is transesterification and inactivation; and the lipase in the step (2), the enzyme is Lipase R, the concentration is 0.03%; and the transesterified cream has specific functional properties.

[0020] The following table shows that the milk fat produced by the transesterification process of the present invention and the fatty acid composition of New Zealand anhydrous cream are as follows:

[0021]

New Zealand Anhydrous Cream (per 10...

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PUM

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Abstract

The invention belongs to the technical field of application of edible fat, and particularly discloses a preparation method of transesterification butterfat. The preparation method comprises the following steps of step (1), heating 3 tons of natural anhydrous butter to 33-37 DEG C, and performing stirring to enable the natural anhydrous butter to melt; step (2) maintaining the temperature stable, adding lipases of certain concentration as a catalyst, and performing a reaction for 18-24 hours; and step (3), after the reaction is completed, performing heating to 85 DEG C for inactivating enzymes.The preparation method and application of the transesterification butterfat have the beneficial effects that the lipases is used for transesterification, so that free cholesterol contained in the butterfat can react to obtain esterified cholesterol, the absorption rate is reduced, and the obesity risk can be reduced. In the process, the content of myristic acid is also reduced (detection proves that C14:0 is reduced to about 2% from 10%), the content of stearic acid is increased (detection proves that C18:0 is increased to about 14% from 12%, C18:1 is increased to about 40% from 26%, and C18:2 is increased to about 14% from 3%).

Description

technical field [0001] The invention belongs to the field of edible oils and fats, and in particular relates to a milk fat product with special application requirements obtained by a method for preparing transesterified milk fat. Background technique [0002] The transesterification reaction is a method in which the properties of oils, especially the crystallization and melting properties of oils, are changed by changing the distribution of fatty acids in triglycerides, which is called ester-esterification. [0003] Milk fat is rich in various fat components with different melting points. The unique SFC curve is one of the important factors for the special taste of cream. However, due to the consideration of different applications, the fat content that is too rich in natural milk fat will cause the lack of mouthfeel. [0004] Therefore, based on the above problems, the present invention provides a method for preparing transesterified milk fat and its application. Contents...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/14
CPCA23C13/14
Inventor 许舒雅
Owner KERISOM STAPLE FOOD IND JIANGSU CO LTD
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