Method for preparing hotpot condiment grease rich in medium and long carbon chain triglyceride by enzyme method

A technology for triglyceride and enzymatic preparation, applied in the direction of fermentation, etc., can solve the problem of not meeting the expected properties of hot pot base oil, and achieve the effects of shortening synthesis time, reducing cancer risk, and weakening protein metabolism.

Active Publication Date: 2021-07-06
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot base oil needs to have a suitable viscosity, thick feeling, and moderate melting point for easy transportation. The above products do not meet the expected properties of hot pot base oil.

Method used

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  • Method for preparing hotpot condiment grease rich in medium and long carbon chain triglyceride by enzyme method
  • Method for preparing hotpot condiment grease rich in medium and long carbon chain triglyceride by enzyme method
  • Method for preparing hotpot condiment grease rich in medium and long carbon chain triglyceride by enzyme method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Vegetable oil raw material type and ratio formula are as follows:

[0035]

[0036] The immobilized enzyme NS40086 (purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 275 IUN / g) was pre-swelled in the reaction substrate at 65° C. for 15 hours.

[0037] Batch enzyme reactions are carried out in batch stirred tank reactors.

[0038] Under the solvent system, the volume mass ratio of n-hexane to the substrate is 3:1, the mass ratio of coconut oil: soybean oil: palm stearin is 3:2:5, and the immobilized enzyme NS40086 accounting for 5% of the mass ratio of the substrate is added , Stir the reaction at 70°C under normal pressure for 4h.

[0039] After the reaction, the reaction product was removed by rotary evaporation to remove n-hexane, and the immobilized enzyme was removed by centrifugal sedimentation. The sample was removed by KOH-hydroalcoholic solution to remove free fatty acid. The analysis results of the obtained product are sho...

Embodiment 2

[0072] Vegetable oil raw material type and ratio formula are as follows:

[0073]

[0074] The immobilized enzyme NS40086 (purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 275 IUN / g) was pre-swelled in the reaction substrate at 65° C. for 15 hours.

[0075] Batch enzyme reactions are carried out in batch stirred tank reactors.

[0076] Under the solvent system, the volume mass ratio of n-hexane to the substrate is 3:1, the mass ratio of coconut oil: soybean oil: palm stearin is 6:5:9, and the immobilized enzyme NS40086 accounting for 5% of the mass ratio of the substrate is added , Stir the reaction at 70°C under normal pressure for 4h.

[0077] After the reaction, the reaction product was removed by rotary evaporation to remove n-hexane, and the immobilized enzyme was removed by centrifugal sedimentation. The sample was removed by KOH-hydroalcoholic solution to remove free fatty acid. The analysis results of the obtained product are sho...

Embodiment 3

[0116] Vegetable oil raw material type and ratio formula are as follows:

[0117]

[0118] The immobilized enzyme Lipozyme TL IM (purchased from Novozymes (China) Biotechnology Co., Ltd., with an enzyme activity of 250 IUN / g) was pre-swelled in the reaction substrate at 65°C for 15h.

[0119] Batch enzyme reactions are carried out in batch stirred tank reactors.

[0120] Under the solvent system, the volume mass ratio of n-hexane to the substrate is 3:1, the mass ratio of coconut oil: soybean oil: palm stearin is 6:5:9, and the immobilized enzyme Lipozyme accounting for 5% of the mass ratio of the substrate is added TL IM, stirred at 65°C for 3h under normal pressure.

[0121] After the reaction, the reaction product was removed by rotary evaporation to remove n-hexane, and the immobilized enzyme was removed by centrifugal sedimentation. The sample was removed by KOH-hydroalcoholic solution to remove free fatty acid. The analysis results of the obtained product are shown i...

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Abstract

The invention discloses a method for preparing hotpot condiment grease rich in medium and long carbon chain triglyceride by an enzyme method, which comprises the following steps: taking medium and long carbon chain triglyceride as raw materials, adding expanded lipase into a solvent system, and reacting to obtain the hotpot condiment grease. Vegetable oil is selected as a raw material, the price of the vegetable oil is lower than that of beef tallow, the vegetable oil does not contain cholesterol and trans-fatty acid and is healthier than the beef tallow, and the obtained product is rich in medium and long carbon chain triglyceride and has positive effects in the aspects of weakening protein metabolism, promoting nitrogen balance, enhancing the immune function, reducing cancer risks and the like.

Description

technical field [0001] The invention belongs to the technical field of oil synthesis, and in particular relates to a method for enzymatically preparing chafing dish base oil rich in medium and long carbon chain triglycerides. Background technique [0002] Medium- and long-chain triglycerides (MLCT) are structural lipids obtained from natural oils through modification or structural recombination. Medium-chain fatty acids (MCFA) and long-chain fatty acids (LCFA) are combined on one triglyceride molecule. ). MLCT can not only quickly provide energy, reduce fat deposition in the body, but also provide essential fatty acids for the human body, and has a wide range of applications in the fields of food and medicine. Patent CN111763697A discloses a high-purity medium-long carbon chain triglyceride edible oil; Healthy fat-reducing meal replacement powder for medium and long carbon chain triglycerides. No research has yet been done on applying MLCT to hot pot base oil. [0003] Ho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64
CPCC12P7/6454Y02E50/10
Inventor 王兴国邹硕杨礼学吴港城王俏君张晖金青哲朱云赵晨伟
Owner JIANGNAN UNIV
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