Zero trans-fatty acid plant cream and preparation method thereof

A vegetable butter and fatty acid technology, applied in the direction of using additives to preserve fatty substances, produce fat, edible oil/fat components, etc., can solve problems such as blood vessel blockage, easy rancidity, unfavorable health, etc., to increase protein content, delicate taste, Greasy relief effect

Pending Publication Date: 2021-10-22
安徽乐氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Commercially available butter products are generally divided into animal butter and vegetable butter. Although animal butter is rich in nutrition, animal butter is expensive, contains more cholesterol, has poor stability, and eating more is not conducive to health. It is obtained by hydrogenation of vegetable oil, which has a wide range of sources and is cheap; liquid vegetable oil becomes solid hydrogenated vegetable oil after hydrogenation, and incompletely hydrogenated vegetable oil also contains unsaturated fatty acids, which are easy to produce a certain amount of trans fatty acids, and intake contains trans fatty acids High-quality vegetable cream can easily cause health problems such as blood vessel blockage, while the fatty acids in fully hydrogenated vegetable oils are saturated fatty acids, so trans fatty acids will no longer be produced
[0003] Patent CN103907695B discloses a method for preparing non-trans fatty acid pre-fried non-dairy cream, mixing a certain proportion of extremely hydrogenated vegetable oil, water, sugar, protein, colloid stabilizer, emulsifier and moisture retention agent to form oil-in-water emulsification system, and then through the process of sterilization, secondary homogenization, rapid cooling, aging, freezing, thawing, whipping and aeration to obtain zero trans fatty acid pre-sent non-dairy cream, the hardness of extremely hydrogenated vegetable oil is relatively high, and cumbersome and complicated steps are required Only in this way can the taste of the prepared cream be improved, and after the production is completed, it needs to be stored at low temperature, and it is still easy to go rancid at room temperature

Method used

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  • Zero trans-fatty acid plant cream and preparation method thereof
  • Zero trans-fatty acid plant cream and preparation method thereof
  • Zero trans-fatty acid plant cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] To prepare an antioxidant composition, the preparation steps are as follows:

[0028] Step 1: Put the quercetin in the flask, add dichloromethane to the flask to dissolve the quercetin, then add dicyclohexylcarbodiimide and (E)-3-(3,4-dimethoxybenzene Base) acrylic acid, reflux reaction 3h under the condition that 4-dimethylaminopyridine is used as a catalyst, fractional distillation under reduced pressure obtains intermediate product 1;

[0029] Step 2: Dissolving the intermediate product 1 in methanol, adding tris(trimethylsilyl)silane and quinoline, and reacting at 170°C for 3.5 hours; fractional distillation under reduced pressure, and evaporating the remaining liquid to dryness to obtain antioxidant A;

[0030] Step 3: Add acetic anhydride to the flask, then add rosmarinic acid to fully dissolve, react with concentrated sulfuric acid as a catalyst at 90°C for 2 hours, and obtain antioxidant B after recrystallization;

[0031] Step 4: Mixing antioxidant A, antioxid...

Embodiment 2

[0033] To prepare an antioxidant composition, the preparation steps are as follows:

[0034] Step 1: Put the quercetin in the flask, add dichloromethane to the flask to dissolve the quercetin, then add dicyclohexylcarbodiimide and (E)-3-(3,4-dimethoxybenzene Base) acrylic acid, reflux reaction 3.5h under the condition that 4-dimethylaminopyridine is used as a catalyst, fractional distillation under reduced pressure obtains intermediate product 1;

[0035] Step 2: Dissolving the intermediate product 1 in methanol, adding tris(trimethylsilyl)silane and quinoline, and reacting at 180°C for 4 hours; fractional distillation under reduced pressure, and evaporating the remaining liquid to dryness to obtain antioxidant A;

[0036] Step 3: Add acetic anhydride to the flask, then add rosmarinic acid to fully dissolve, react with concentrated sulfuric acid as a catalyst and 95°C for 2.5 hours, and obtain antioxidant B after recrystallization;

[0037] Step 4: Mixing antioxidant A, antio...

Embodiment 3

[0039] To prepare an antioxidant composition, the preparation steps are as follows:

[0040] Step 1: Put the quercetin in the flask, add dichloromethane to the flask to dissolve the quercetin, then add dicyclohexylcarbodiimide and (E)-3-(3,4-dimethoxybenzene Base) acrylic acid, reflux reaction 4h under the condition that 4-dimethylaminopyridine is used as a catalyst, fractional distillation under reduced pressure obtains intermediate product 1;

[0041] Step 2: Dissolving the intermediate product 1 in methanol, adding tris(trimethylsilyl)silane and quinoline, and reacting at 190°C for 4.5 hours; fractional distillation under reduced pressure, and evaporating the remaining liquid to dryness to obtain antioxidant A;

[0042] Step 3: Add acetic anhydride to the flask, then add rosmarinic acid to fully dissolve, react with concentrated sulfuric acid as a catalyst and 100°C for 3 hours, and obtain antioxidant B after recrystallization;

[0043] Step 4: Mixing antioxidant A, antiox...

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Abstract

The invention discloses zero-trans fatty acid plant cream and a preparation method thereof, and belongs to the technical field of cream products, the zero-trans fatty acid plant cream comprises the following raw materials: extremely hydrogenated vegetable oil, cane sugar, whole milk powder, whey protein powder, bean flour, an emulsifier, edible gum, an antioxidant composition and sodium chloride; alcohol hydroxyl groups on quercetin and carboxyl groups on (E)-3-(3, 4-dimethoxyphenyl) acrylic acid are subjected to an esterification reaction to obtain an intermediate product 1, the solubility of quercetin in grease is increased, the intermediate product 1 is subjected to an SN2 nucleophilic substitution reaction under the catalytic action, methoxy groups are converted into phenolic hydroxyl groups, and an antioxidant A is obtained; an antioxidant B obtained after the rosmarinic acid and acetic anhydride are subjected to acylation reaction can be dissolved in the grease, and the water-soluble rosmarinic acid is matched with the antioxidant A which is dissolved in the grease after being modified, so that better oxidation resistance is obtained; the tea polyphenol not only has oxidation resistance, but also can inhibit the activity of various bacteria, so that the storage time of the plant cream is prolonged.

Description

technical field [0001] The invention belongs to the technical field of cream products, and in particular relates to a zero-trans fatty acid vegetable cream and a preparation method thereof. Background technique [0002] Commercially available butter products are generally divided into animal butter and vegetable butter. Although animal butter is rich in nutrition, animal butter is expensive, contains more cholesterol, has poor stability, and eating more is not conducive to health. It is obtained by hydrogenation of vegetable oil, which has a wide range of sources and is cheap; liquid vegetable oil becomes solid hydrogenated vegetable oil after hydrogenation, and incompletely hydrogenated vegetable oil also contains unsaturated fatty acids, which are easy to produce a certain amount of trans fatty acids, and intake contains trans fatty acids High-quality vegetable cream is prone to cause health problems such as blood vessel blockage, while the fatty acids in fully hydrogenate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04C11B5/00
CPCA23D7/005A23D7/04C11B5/0092
Inventor 张健梁军
Owner 安徽乐氏食品有限公司
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