Preparation method of transesterification rice bran stearin mold oil

A rice bran solid ester and transesterification technology, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems that have not been reported, and achieve the effects of reducing surface tension, good mold release characteristics, and reducing viscosity

Active Publication Date: 2021-04-16
固始县豫申粮油工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many reports at home and abroad on the use of transesterification enzymatic and chemical modification methods to produce oils with desired nutritional functions and physical properties, but the use of rice bran solid esters and palm stearin, or rice bran solid esters themselves through enzymatic or Research on chemical modification to produce transesterified rice bran solid ester (modified rice bran solid ester), and preparation of release oil products through conditioning and homogeneous emulsification with transesterified rice bran solid ester as base oil, compound emulsifier, antioxidant, etc. research and development has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Put 15.0kg of rice bran solid ester and 2.0kg of palm stearin into the vacuum reaction tank, add 1.2% sodium methoxide catalyst of the reaction system quality, and carry out the transesterification reaction under the conditions of vacuum degree 720mmHg, temperature 75℃, and time 120min. After the reaction, add 2% water to wash to remove the catalyst, then vacuum dry and dehydrate to obtain 17.0kg transesterified rice bran solid ester;

[0038] In a 15.0kg transesterified rice bran solid ester emulsification tank, 1.0kg of compound emulsifiers (35% monoglycerides: 60% soybean lecithin: 5% polyglycerin fatty acid esters) prepared according to different ratios were placed in a vacuum of 750mmHg , temperature 85 ℃, under the condition of stirring, add compound emulsifier and mix and stir for 40 minutes, then add 3.0g compound antioxidant (vitamin E90%: ascorbyl palmitate 10%), after stirring for 60 minutes, homogeneous emulsification by homogenizer, at temperature 80°C, emu...

Embodiment 2

[0040] Weigh 50.0kg of rice bran solid ester and 3kg of palm stearin into a vacuum reaction tank, add 8.0% LipozymeTLIM (NOVOZYM) enzyme catalyst in the reaction system, and carry out ester exchange reaction at a temperature of 68°C and a time of 300min. After the reaction, Filtration to remove the enzyme catalyst, vacuum drying and dehydration to obtain 53.0kg transesterified rice bran solid ester;

[0041] In a 50.0kg transesterified rice bran solid ester emulsification tank, 10.0kg of compound emulsifiers (22% polyglycerol ester, 68% soybean lecithin, and 10% Span 60) prepared in different proportions were placed in a vacuum of 750mmHg, Add compound emulsifier and stir for 75 minutes under stirring conditions at a temperature of 85°C, then add 10g of compound antioxidants (70% vitamin E, 30% ascorbyl palmitate), stir for 45 minutes, and emulsify with a homogenizer at a temperature of 85°C , the rotation speed of the emulsifier is 4000 r.p.m / min, homogeneous emulsification f...

Embodiment 3

[0043] Weigh 20.0kg of rice bran solid ester and 1.0kg of palm stearin into a vacuum reaction tank, add 6.0% 435 (NOVOZYM) enzyme catalyst in the reaction system, and carry out ester exchange reaction at a temperature of 68°C and a time of 300min. After the reaction Remove the enzyme catalyst by filtration, then vacuum dry and dehydrate to obtain 21.0kg of transesterified rice bran solid ester;

[0044] In a 20.0kg transesterified rice bran solid ester emulsification tank, 3.0kg of compound emulsifiers (27% monoglycerides: 68% soybean lecithin: 5% polyglycerin fatty acid esters) prepared in different proportions were placed in a vacuum of 750mmHg , temperature 90°C, under stirring conditions, add compound emulsifier and mix for 45 minutes, then add 10g compound antioxidant (90% tert-butyl hydroquinone (TBHQ), 10% citric acid), stir for 45 minutes, and pass through a homogenizer Homogeneous emulsification, at a temperature of 82°C, an emulsifier speed of 3000 r.p.m / min, homogen...

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PUM

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Abstract

The invention relates to a preparation method of transesterification rice bran stearin mold oil, belonging to the technical field of food processing. The preparation method is characterized by comprising the following steps: subjecting rice bran stearin and palm stearin to transesterification under the catalysis of an enzyme or sodium methoxide to generate new transesterification rice bran stearin serving as base oil of the mold oil; and performing matched conditioning on a compound emulsifier and an antioxidant, then adding the compound emulsifier and the antioxidant into the base oil of the mold oil, and conducting homogenizing and emulsifying to form the stable transesterification rice bran stearin mold oil. The transesterification rice bran stearin pure-oil type mold oil is mainly used for mold release of food in the baking food industry and can also be used as emulsified shortening oil for baking food, and has stable emulsifying property, smearing property, mold release property, high-temperature baking resistance and good oxidation resistance.

Description

technical field [0001] The invention relates to a release oil for the food baking industry, in particular to a method for preparing a release oil of transesterified rice bran solid ester, which belongs to the technical field of food processing. Background technique [0002] With the rapid development of the food baking industry, in order to improve the appearance of food and improve the efficiency of the production process, more and more release oils are used in the food baking industry, and the amount is increasing at a double-digit rate every year. [0003] Release oil is a processing aid that isolates baked products from the mold so that the food can be easily separated from the mold after baking. Release oils used in the food industry include oil-type, solid or liquid grease, water-in-oil (W / O) and oil-in-water (O / W) emulsions. For a long time, there has been no mold release agent in China, and some companies use soybean oil as a mold release agent. Soybean oil contains...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
Inventor 李桂华黄志忠
Owner 固始县豫申粮油工贸有限公司
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