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Novel non-hydrogenated vegetable cream and preparation method thereof

A vegetable butter, non-hydrogenated technology, applied in the production/processing of edible oil/fat components, edible oil/fat, etc., can solve the problems of harming human health, existing health risks, changing the composition of oil and fat, etc., and achieves high safety. , fine texture, pure flavor effect

Pending Publication Date: 2019-04-19
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the hardened oils used are reprocessed high-melting vegetable oils. These high-melting vegetable oils are usually obtained by increasing the saturation of vegetable oils through chemical hydrogenation, fractionation, or transesterification, especially hydrogenated oils, which contain a large amount of trans fatty acids , seriously endangering human health
At the same time, methods such as oil fractionation or transesterification also change the original composition of oil, which poses health risks

Method used

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  • Novel non-hydrogenated vegetable cream and preparation method thereof
  • Novel non-hydrogenated vegetable cream and preparation method thereof
  • Novel non-hydrogenated vegetable cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 A kind of preparation method of novel non-hydrogenated vegetable butter, comprises the following steps:

[0026] Weigh 20g of β-cyclodextrin and 20g of γ-cyclodextrin, add them into 300mL of water, and heat in a water bath at 60°C for 10 minutes to obtain a cyclodextrin solution; add 50g of white sugar and 10g of salt to the cyclodextrin solution, heat to dissolve evenly, Obtain cyclodextrin mixed solution; weigh 10g xanthan gum, add 100mL water to swell for 1h, then heat and dissolve under stirring to make xanthan gum solution; mix cyclodextrin mixed solution and xanthan gum solution, then add purple Perilla seed oil 1.6L, tea polyphenols 0.3g, V E 0.3g, cool to 20°C, use a homogenizer to carry out 30Mpa / 10Mpa two-stage homogenization treatment until it becomes creamy, and finally put it in a boiling water bath to stir and sterilize for 10min, cool to room temperature, and store at 4°C.

[0027] The obtained product perilla seed oil has a content of abou...

Embodiment 2

[0029] Embodiment 2 A kind of preparation method of novel non-hydrogenated vegetable butter, comprises the following steps:

[0030] Weigh 40g of β-cyclodextrin and 20g of γ-cyclodextrin, add them into 400mL of water, heat and dissolve to obtain a cyclodextrin solution; weigh 12g of xanthan gum, add them to the cyclodextrin solution, and then add the cyclodextrin solution with a weight of 6 % salt, 0.3% monosodium glutamate, high-pressure homogenization under 15MPa to obtain a uniform cyclodextrin mixture, adjust the pH to 9.0 with sodium bicarbonate; add 0.2% V of perilla seed oil weight to 1.8L perilla seed oil E , then add the cyclodextrin mixture, cool to 4°C, and immediately carry out colloid mill treatment twice until it becomes creamy, and finally place it in a water bath at 90°C for 10 minutes, cool to room temperature, and then store it at -18°C.

[0031] The obtained product has a perilla seed oil content of about 77% (mass fraction), an appearance of light milky yel...

Embodiment 3

[0033] Embodiment 3 A kind of preparation method of novel non-hydrogenated vegetable butter, comprises the following steps:

[0034] Weigh 50g of β-cyclodextrin, add it to 500mL of water, heat and dissolve to obtain a cyclodextrin solution; weigh 15g of xanthan gum, add it to the cyclodextrin solution, heat and stir evenly, and then add 10% of the weight of the cyclodextrin solution Sugar and 4% salt were homogenized under high pressure to obtain a homogeneous cyclodextrin mixture, and the pH was adjusted to 8.0 with sodium bicarbonate; in 1.5L perilla seed oil, 0.1% TBHQ of perilla seed oil weight was added (tertidine base hydroquinone), then add the above cyclodextrin mixture, cool to 10°C, 25MPa high-pressure homogenization treatment once, 10Mpa high-pressure homogenization treatment once again, until creamy, and centrifuge the obtained homogenate at 5000rpm After 10 minutes, the lower part of the water was discarded, and finally placed in a 90°C water bath to heat for 10 m...

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Abstract

The invention discloses novel non-hydrogenated vegetable cream and a preparation method thereof. The cream contains the following basic raw materials: cyclodextrin, hydrocolloid, liquid vegetable oiland water. According to the invention, the inclusion characteristic of the cyclodextrin is utilized, the cyclodextrin or the clathrate compound of the cyclodextrin and oil is taken as a solid emulsifier, the high oil content is taken as a characteristic, xanthan gum is taken as a water phase stabilizer, high-speed homogenization or high-pressure homogenization or colloid milling treatment is carried out at low temperature to form a network structure of oil-in-water type oil droplet accumulation, and a stable creamy emulsified oil product is prepared. The high-content oil emulsified by the system provides a high-viscosity form, a similar hardening effect is achieved, the shortcoming is avoided that hydrogenated hardened vegetable oil is widely used in the prior art, and the formation of trans fatty acid is also avoided. The prepared cream product is uniform and exquisite in texture, is easy to apply, can be applied to bread and cakes as paste or cream, or can be used for cake decorationand is convenient to eat.

Description

technical field [0001] The invention relates to a novel non-hydrogenated vegetable butter and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Margarine is an important raw material in the food industry. It is made from liquid vegetable oil and hardened oil, adding salt, sugar, emulsifier, water, etc., and is prepared by stirring emulsification, quenching kneading and other processes. In the traditional method of preparing margarine, hardened oil must be added to increase the overall melting point and hardness of the oil in the system, so that the semi-solid or solid form of the cream can be formed. However, most of the hardened oils used are reprocessed high-melting vegetable oils. These high-melting vegetable oils are usually obtained by increasing the saturation of vegetable oils through chemical hydrogenation, fractionation, or transesterification, especially hydrogenated oils, which contain a large amount of trans fa...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23D7/02
CPCA23D7/005A23D7/02
Inventor 李学红陆勇
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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