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Structural lipid for replacing lard and preparation method thereof

A technology of structural lipids and lard, which is applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of increased equipment requirements and tedious preparation process, and achieve the effect of improving antioxidant capacity

Active Publication Date: 2021-11-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high content of saturated fatty acids and trans fatty acids and excessive hardness have become the limiting factors for the wide application of hydrogenated vegetable oils. At the same time, the cumbersome preparation process and strict equipment requirements increase the overall processing cost.

Method used

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  • Structural lipid for replacing lard and preparation method thereof
  • Structural lipid for replacing lard and preparation method thereof
  • Structural lipid for replacing lard and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A structural lipid consisting of the following components by mass: 28 parts of palm stearin at 52°C, 30 parts of shea butter fraction at 28°C, 42 parts of soybean oil, 0.05 parts of palm wax, glycerol monostearate 0.8 part of ester, 0.3 part of soybean lecithin, 0.2 part of sucrose fatty acid ester and 0.2 part of lard essence.

[0047] Its preparation process is as follows:

[0048] 1) Melt palm stearin at 52°C, shea butter fraction and soybean oil at 28°C respectively to a homogeneous liquid state, and prepare 28 parts of palm stearin at 52°C, 30 parts of palm oil at 28°C, and 42 parts of soybean oil. Proportional mixing, then adding 0.3 parts of sodium methoxide for chemical transesterification to obtain transesterified oil;

[0049] 2) Add 0.05 part of palm wax, 0.8 part of glyceryl monostearate, 0.3 part of soybean lecithin, 0.2 part of sucrose fatty acid ester and 0.2 part of lard essence to the obtained transesterified oil, heat and stir at 80°C for 20 minutes t...

Embodiment 2

[0054] A structural lipid consisting of the following components by mass: 25 parts of palm stearin at 52°C, 40 parts of shea butter fraction at 28°C, 35 parts of sunflower oil, 0.5 parts of palm wax, monostearic acid 0.5 part of glyceride, 0.2 part of soybean lecithin, 0.1 part of sucrose fatty acid ester, 0.2 part of lard essence.

[0055] Its preparation process is as follows:

[0056] 1) Melt palm stearin at 52°C, shea butter fraction at 28°C and sunflower oil respectively into a homogeneous liquid state, and prepare 25 parts of palm stearin at 52°C, 40 parts of shea butter fraction at 28°C, The ratio of 35 parts of sunflower oil is mixed, and then 0.3 part of sodium methylate is added for chemical transesterification to obtain transesterified oil;

[0057] 2) Add 0.5 part of palm wax, 0.5 part of glyceryl monostearate, 0.2 part of soybean lecithin, 0.1 part of sucrose fatty acid ester and 0.2 part of lard essence to the obtained transesterified oil, heat and stir at 80°C ...

Embodiment 3

[0062] A structural lipid, consisting of the following components by mass: 25 parts of palm stearin at 52°C, 30 parts of shea butter, 45 parts of soybean oil, 0.2 parts of palm wax, 0.6 parts of glyceryl monopalmitate, soybean 0.2 parts of lecithin, 0.2 parts of lard essence.

[0063] Its preparation process is as follows:

[0064] 1) Melt palm stearin, shea butter and soybean oil at 52°C respectively into a homogeneous liquid state, and mix according to the ratio of 25 parts of palm stearin at 58°C, 30 parts of shea butter, and 45 parts of soybean oil, and then Add 0.3 parts of sodium methoxide for chemical transesterification to obtain transesterified oil;

[0065] 2) Add 0.2 parts of palm wax, 0.6 parts of glyceryl monopalmitate, 0.2 parts of soybean lecithin and 0.2 parts of lard essence to the obtained transesterified oil, heat and stir at 80°C for 20 minutes to obtain a mixed oil, and pre-cool to 45 ℃;

[0066] 3) Place the obtained mixed oil in an ice bath for rapid ...

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Abstract

The invention belongs to the field of food grease processing, and particularly relates to a structural lipid for replacing lard and a preparation method thereof, and the structural lipid is prepared from the following components in parts by mass: 20-40 parts of palm oil or fractions thereof, 20-40 parts of shea butter or fractions thereof, 35-60 parts of liquid vegetable oil, 0.1-5.0 parts of fat-soluble gelator and 0.1-0.5 part of edible essence. The structure lipid disclosed by the invention not only contains rich fat-soluble bioactive substances, but also has texture and taste similar to those of lard oil; the interaction between lipid proteins is enhanced by adding fat-soluble gelators, so that the lipid has good protein compatibility; and when the lipid is added into extrusion texturization processing of the vegetable protein, the protein texturization structure stability can be improved, and the taste and flavor of the product can be improved.

Description

technical field [0001] The invention belongs to the field of food oil processing, and in particular relates to a structured lipid used to replace lard and a preparation method thereof. Background technique [0002] Because of its unique flavor and smooth texture, lard is a common raw material oil for domestic cooking and food processing in our country. It has such effects as described in "Compendium of Materia Medica", "good intestines and stomach, relieves urination, eliminates jaundice and edema, grows hair; breaks cold knots, dispels blood; sharpens blood vessels, dissipates wind and heat, and moistens the lungs." And other effects. However, as far as lard is concerned, its long-chain saturated fatty acid and cholesterol content are too high, and there are also trans fatty acids. Excessive intake will increase the incidence of cardiovascular diseases and pose a potential threat to human health. At the same time, lard is prone to oxidation and rancidity during storage, an...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 夏小乐潘梦玉王颖妤高玲
Owner JIANGNAN UNIV
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