Fat composition containing pangasius oil and preparation method and application in margarine

Abstract

The invention discloses a fat composition containing pangasius oil, a preparation method and application in margarine. The components of the fat composition are 15-20 parts of pangasius oil, 3-5 parts of tallow and / or mutton oil, Compound fat A 25‑30 parts, compound fat A is one or more of tallow, palm stearin, sheep oil and coconut oil, palm kernel oil, fractionated or hydrogenated coconut oil, fractionated or hydrogenated palm kernel oil The product obtained by transesterification under the action of lipase, the present invention further improves the plastic range of the fat composition through the reasonable compatibility selection of raw materials and the improvement of the process method, so that the compound oil containing pangasius oil has good compatibility , after the transesterification treatment, the fatty acid distribution structure of the triglyceride is changed, which effectively improves the hardness and plasticity of the oil when it is applied to margarine.

Description

Fat composition comprising pangasius oil and method of preparation and use in margarine application technical field The invention belongs to the oil processing technical field, be specifically related to a kind of fat composition comprising pangasius oil and Preparation method and application in margarine. Background technique Basa fish is an important freshwater aquaculture species in Southeast Asian countries, belongs to Catfish, and mainly lives in the Mekong River. It is regarded as a high-quality economic fish with the characteristics of fast growth, large size, high yield, wide food habit, easy feeding, tender meat and fresh taste. Beautiful, nutrient-rich, without intermuscular stabs, and conducive to processing. Pangasius oil has high OPO structure oil content and high sn-2 position The content of palmitic acid is easy to be digested and absorbed by the human body. At present, researches on the processing and preparation of pangasius oil have been applied ...

AI Technical Summary

Problems solved by technology

However, butter is prone to sanding, resulting in poor margarine quality

At present, some researches use palm oil for certain mixing or other processing, but the problem of post-hardness produced by such methods is still not well resolved

US05357750 records that the oil base using palm oil transesterification in margarine products has little change in hardness after storage for 3 days, but this method only records the change in hardness within 3 days

[0006] It is difficult for a single oil to meet the plasticity requirements of shortening or margarine, so the research on the use of compound oils is very extensive, but the oil compatibility problem will inevitably arise in the compound

Images