A fat composition for soup cubes and its preparation method and application

Abstract

The present invention belongs to the field of food processing technology, and specifically relates to a grease composition for soup cubes, a preparation method and application thereof. Wherein, in parts by weight, the grease composition for soup cubes comprises 250 to 400 parts of grease, 100 to 250 parts of water, 3 to 7 parts of emulsifiers and 0.5 to 2 parts of thickeners; the weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier in the emulsifier is (1 to 4): (0.5 to 3). The preparation method of the grease composition for soup cubes comprises the following steps: firstly, heating the grease, adding the fat-soluble emulsifier thereto to obtain an oil phase; heating the water, adding the water-soluble emulsifier and the thickener thereto to obtain an aqueous phase; then adding the aqueous phase to the oil phase step by step for emulsification; finally, homogenizing the obtained emulsion to obtain the grease composition for soup cubes. The grease composition of the present invention can replace the grease in the soup cubes, reduce the amount of grease used in the soup cubes, and can play the role of grease in improving taste, resisting moisture absorption, and lubricating demoulding, thereby reducing costs to a certain extent and improving economic benefits.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fat composition for soup cubes, a preparation method and application thereof. Background Art

[0002] The latest statistical research found that the recommended intake of edible oil is 25-30g per person per day, while the actual intake of urban and rural residents in my country is 42.1g per person per day, which is 40% higher! Excessive intake of oil will lead to excessive body fat, excessive fatty acids in the blood, which will accumulate in the intestines and blood vessels. Excessive triglycerides will cause high blood pressure and a series of cardiovascular and cerebrovascular diseases. Therefore, the need to reduce oil in food is increasing rapidly.

[0003] Palm oil, lard, and beef tallow are widely used in compound seasonings. Their melting points are between 30 and 60°C, and they are semi-solid to solid at room temperature. This type of solid oil not only improves the taste, enhances moisture absorption resistance and plasticity in seasonings such as soup cubes and chicken powder, but also improves the adhesion of the product in the production of soup cubes, so that the interaction between the material and the surface of the equipment produces a demolding and lubrication effect, thereby improving production efficiency. However, excessive intake of solid oils affects physical health and destroys the beauty of the soup. Therefore, it is urgent to prepare a fat composition that can replace solid oils such as palm oil, beef tallow, and lard commonly used in soup cube products. At the same time, the fat composition still has the plasticity and lubrication of solid oils in the case of low fat, thereby ensuring production efficiency and product flavor. Summary of the invention

[0004] Technical problem solved by the present invention: In the prior art, the solid fat content in soup cube seasoning products is relatively high, and excessive intake affects physical health.

[0005] In view of the above technical problems, the present invention provides a fat composition for soup cubes, a preparation method and application thereof. The fat composition is solid at room temperature, has moderate plasticity and other physical properties of solid fats, and can replace solid fats to provide soup cubes with better taste, shaping and demoulding effects. The viscosity of the fat composition is stronger than that of commonly used fats, so that it has better viscosity under low-fat conditions. Adding the fat composition to the soup cube product will better enhance the viscosity between the particle crystals and reduce the fine powder rate of the block. At the same time, the fat composition has excellent cream properties and can give the soup cube product a coordinated and soft taste.

[0006] Specifically, the present invention proposes the following technical solutions:

[0007] In a first aspect, the present invention provides a fat composition for soup cubes, which comprises, by weight, 250 to 400 parts of fat, 100 to 250 parts of water, 3 to 9 parts of emulsifiers and 0.5 to 2 parts of thickeners; wherein the emulsifier comprises a fat-soluble emulsifier and a water-soluble emulsifier, and the weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier is (1 to 4): (0.5 to 3); the fat-soluble emulsifier comprises lecithin and monoglycerol fatty acid ester; and the water-soluble emulsifier comprises Tween 60, sodium stearoyl lactylate and sorbitan monostearate.

[0008] In some embodiments, the melting point of the fat is 20-60°C.

[0009] In some embodiments, the melting point of the fat is 40-60°C.

[0010] In some embodiments, the oil is selected from vegetable oils and / or animal oils.

[0011] In some embodiments, the animal fat comprises one or more of beef tallow, lard, sheep fat, chicken fat, fish oil, seal oil, whale oil and cod liver oil.

[0012] In some embodiments, the vegetable oil comprises one or more of palm oil, soybean oil, rice oil, sunflower seed oil, palm kernel oil, peanut oil, rapeseed oil, linseed oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, castor seed oil, palm fruit oil, coconut oil, olive oil, cocoa bean oil, Chinese tallow seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, castor seed oil, linseed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, sesame seed oil, borage seed oil, sea buckthorn seed oil, tomato seed oil, pumpkin seed oil, macadamia nut oil, coconut oil, cocoa butter and algae oil.

[0013] In some embodiments, the oil is selected from palm oil and / or soybean oil.

[0014] In some embodiments, the weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier is (2-3):(1-3).

[0015] In some embodiments, in the fat-soluble emulsifier, the weight ratio of lecithin to monoglycerol fatty acid ester is (1-3):(0.5-3).

[0016] In some embodiments, in the fat-soluble emulsifier, the weight ratio of lecithin to monoglycerol fatty acid ester is (1-3):(0.5-1.5).

[0017] In some embodiments, in the fat-soluble emulsifier, the weight ratio of lecithin to monoglycerol fatty acid ester is (1-2):(0.5-1.5).

[0018] In some embodiments, in the water-soluble emulsifier, the weight ratio of sorbitan monostearate, Tween 60 and sodium stearoyl lactylate is (1-3):(0.5-2):(0.5-2).

[0019] In some embodiments, the thickener contains one or more of sodium carboxymethyl cellulose, gelatin, agar, sodium alginate, pectin, propylene glycol alginate, various modified starches of carboxymethyl cellulose and its salts, gum arabic, guar gum and xanthan gum.

[0020] In some embodiments, the thickening agent contains sodium carboxymethylcellulose and / or gelatin.

[0021] In a second aspect, the present invention provides a method for preparing the oil composition for soup cubes, comprising the following steps:

[0022] (1) heating oil and fat, and adding a fat-soluble emulsifier thereto to obtain an oil phase;

[0023] (2) heating water, adding a water-soluble emulsifier and a thickener thereto, to obtain an aqueous phase;

[0024] (3) adding the aqueous phase obtained in step (2) stepwise into the oil phase obtained in step (1) for emulsification;

[0025] (4) The emulsion obtained in step (3) is homogenized to obtain a fat composition for soup cubes.

[0026] In some embodiments, in step (1), the temperature at which the oil is heated is 60 to 90°C.

[0027] In some embodiments, in step (1), the temperature at which the oil is heated is 60-70°C.

[0028] In some embodiments, in step (1), the heating method is water bath heating.

[0029] In some embodiments, in step (2), the water is heated to a temperature of 60 to 95°C.

[0030] In some embodiments, in step (2), the water is heated at a temperature of 60-70°C.

[0031] In some embodiments, in step (2), the heating method is water bath heating.

[0032] In some embodiments, the water phase obtained in step (2) is added to the oil phase obtained in step (1) in three steps for emulsification; in the first step, 5 wt% to 20 wt% of the water phase is added; and / or, the rotation speed is 250 to 1000 r / min; and / or, stirring is 1 to 2 min; in the second step, 40 to 60 wt% of the water phase is added; and / or, the rotation speed is 250 to 2000 r / min; and / or, stirring is 1 to 3 min; in the third step, the remaining water phase is added; and / or, the rotation speed is 4000 to 6000 r / min; and / or, stirring is 3 to 5 min.

[0033] In some embodiments, the water phase obtained in step (2) is added to the oil phase obtained in step (1) in two steps for emulsification; in the first step, 20 to 50 wt % of the water phase is added; and / or, the rotation speed is 250 to 1000 r / min; and / or, stirring is performed for 2 to 3 minutes; in the second step, the remaining water phase is added; and / or, the rotation speed is 4000 to 6000 r / min; and / or, stirring is performed for 5 to 8 minutes.

[0034] In some embodiments, in step (3), the emulsification temperature is 55-70°C.

[0035] In some embodiments, in step (3), the emulsification temperature is 60-65°C.

[0036] In some embodiments, in step (4), the pressure of the homogenization treatment is 50 to 200 MPa.

[0037] In some embodiments, in step (4), the pressure of the homogenization treatment is 80-120 MPa.

[0038] In some embodiments, in step (4), the temperature of the homogenization treatment is 65-80°C.

[0039] In some embodiments, in step (4), the temperature of the homogenization treatment is 70-75°C.

[0040] In some embodiments, in step (4), the homogenization time is 3 to 10 minutes.

[0041] In some embodiments, a fat composition for soup cubes is prepared by the method for preparing the fat composition for soup cubes.

[0042] In some embodiments, the oil and fat composition for soup cubes is used in preparing soup cube seasoning.

[0043] In some embodiments, the oil and fat composition for soup cubes is used in preparing soup cube seasoning for binding, seasoning and lubrication.

[0044] In a third aspect, the present invention provides a soup cube seasoning, wherein the soup cube contains the oil and fat composition for soup cube.

[0045] In a fourth aspect, the present invention provides a food, wherein the food contains the fat composition for soup cubes or the soup cube seasoning.

[0046] Beneficial effects achieved by the present invention:

[0047] (1) In terms of application: Compared with the amount of fat added in soup cubes, the amount of fat composition added is lower and can make the soup cubes have better flavor, hygroscopicity and hardness.

[0048] (2) Product quality: It solves the problem of low hardness of soup cubes when the amount of fat added is low, and can significantly enhance the anti-hygroscopicity of soup cubes.

[0049] (3) In terms of production efficiency: The use of the grease composition, while retaining the lubrication and demoulding properties of grease, enhances the viscosity between material particles, reduces the frequency of sticking in the soup cube trough, and improves production efficiency.

[0050] (4) Nutrition: Especially in terms of replacing animal fats and oils, it reduces cholesterol and trans fatty acids, making the product healthier, reducing the incidence of diseases such as blood lipids and hypertension, and making the product more competitive in the household consumption and catering markets. DETAILED DESCRIPTION

[0051] Oil in soup cubes not only enhances the anti-hygroscopicity, but also plays the role of bonding materials and demoulding. However, excessive intake of solid oil will affect health and destroy the beauty of the soup. The oil substitutes disclosed in the prior art are as follows: (1) Compound fat is obtained by mixing and stirring solid oil, liquid oil and other fats, and then adding emulsifiers and emulsifying. This compound fat can enhance the flavor of the fat, but cannot reduce the amount of fat used in the soup cube. At the same time, it will reduce the melting point of the solid fat, reduce the plasticity of the fat, and affect the hardness of the soup cube. (2) It is prepared by using oil containing 60-90% by weight of refined palm oil, 10-40% by weight of liquid oil with a melting point below 20°C, emulsifiers, and water through an emulsification process. The obtained oil composition is mainly composed of solid oil and liquid oil. The viscosity of the composition is low, and the viscosity between materials cannot be increased under the premise of reducing the amount of addition, so the soup cube cannot have a better hardness. (3) A wax-containing oil-water plastic grease composition, wherein the oil phase is 15 to 85% by weight and the wax content is 0.01 to 5% by weight. This grease composition contains a specified amount of wax components, strengthens the network formation of fat and oil, and has strong thermal shock resistance. However, the product has a high melting point, reduces the mixing efficiency of soup cube production, and destroys the aesthetics of the soup. A small amount of addition cannot improve the anti-hygroscopicity and demoulding effect of the soup cube.

[0052] Therefore, there is an urgent need to prepare a fat composition that can replace the solid fat in soup cube products, and at the same time, the fat composition still has the plasticity and lubrication effect of solid fat in the case of low fat, so as to ensure production efficiency and product flavor.

[0053] As described above, the purpose of the present invention is to provide a fat composition for soup cubes, a preparation method and application thereof, and specifically to provide an emulsified fat formula system (fat composition) and a preparation method thereof that can make soup cubes have good adhesion and stability under low fat conditions. The fat composition in the present invention can replace the fat in the soup cubes, reduce the amount of fat used in the soup cubes, and continue to play the role of fat in improving taste, anti-hygroscopicity, and lubrication and demoulding, thereby reducing costs to a certain extent and improving economic benefits.

[0054] In the production and processing of soup cubes, palm oil and other animal and plant solid oils account for a large proportion. The oil plays a role in bonding materials, demoulding, and enhancing the soup feel of the solution in the production, processing and consumption of soup cubes. Palm oil is rich in 16-carbon palmitic acid, and palmitic acid, as a saturated fatty acid, can significantly increase blood lipids. Whether it will increase the risk of heart disease when consumed in large quantities. And excessive intake of oil will block blood vessels to a certain extent, causing high blood pressure, heart disease, diabetes, stroke, kidney failure, etc. The oil composition in the present invention not only has the characteristics of oil, but also has been improved and upgraded for soup cube products, which will reduce the dependence of soup cubes on oil during production, processing and consumption.

[0055] definition:

[0056] (1) Stock cube: a new type of compound seasoning food in block form. In English, it is called bouillon cube, seasoning cube, stock cube, etc. Its main ingredients are basically the same as chicken stock, including salt, monosodium glutamate, sugar, natural pigments, spices, etc. It is mainly used in the production of instant foods at home.

[0057] (2) Edible fats or oils: refers to the esters formed by higher fatty acids and glycerol in organisms. Edible fats are divided into two categories: animal fats and vegetable oils. They differ in their sources, properties and stability. Animal fats include lard, beef and sheep fat, milk fat, and fat from marine fish; vegetable oils include soybean oil, rapeseed oil, peanut oil, cottonseed oil, sesame oil, sunflower oil, linseed oil, walnut oil, corn oil, rice bran oil, etc.

[0058] (3) Emulsifier: Emulsifier is a type of substance that can make a mixed liquid of two or more immiscible components form a stable emulsion.

[0059] (4) Thickener: refers to a substance that can increase the viscosity of latex or liquid. It is also called paste when used in food. Thickener can increase the viscosity of the system, keep the system in a uniform and stable suspension or emulsion state, or form a gel.

[0060] (5) Sticking: During the production process of food or drug tablets, a thin layer or a small part of the tablet surface is picked up by the punch, causing the tablet surface to be rough or have dents, which is generally called sticking.

[0061] (6) Emulsification mechanism: The principle of action is that during the emulsification process, the dispersed phase is dispersed in the continuous phase in the form of droplets (micrometer level). The emulsifier reduces the interfacial tension of the components in the mixed system and forms a relatively strong film on the surface of the droplets or forms a double electric layer on the surface of the droplets due to the charge given by the emulsifier, preventing the droplets from aggregating with each other and maintaining a uniform emulsion. The purpose of emulsification is to reduce the energy consumed in the preparation of the emulsion. In order to maintain the stability of the emulsion, the emulsifier should have a strong emulsifying ability, be able to form a firm emulsified film, and be safe, non-irritating to local areas, stable, and less affected by external factors.

[0062] (7) Homogenization: Homogenization in food processing refers to the process of refining the material liquid under the triple effects of extrusion, strong impact and decompression expansion, so that the materials can be mixed more evenly. After emulsion homogenization, the product will have a good flavor and delicate taste; at the same time, it will slow down the floating phenomenon of fat.

[0063] The sources of the raw materials and equipment used in the following examples are shown in Table 1. Unless otherwise specified, the raw materials / equipment used in the present invention are generally commercially available chemically pure reagents / commonly used equipment. The sources of the raw materials and equipment used in the examples of the present invention are shown in Table 1.

[0064] Table 1 Raw materials / equipment used in the examples of the present invention

[0065]

[0066] The present invention is further described in detail below through specific examples.

[0067] Example 1

[0068] Weigh by weight: 395 parts of palm oil, 100 parts of water, 1 part of lecithin, 1 part of monoglycerol fatty acid ester, 0.5 part of sorbitan monostearate, 0.5 part of Tween 60, 0.5 part of sodium stearoyl lactylate, and 0.5 part of sodium carboxymethyl cellulose.

[0069] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0070] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0071] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0072] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0073] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0074] (4) The emulsified oil composition is homogenized in a homogenizer at 100 MPa for 5 minutes at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes is 50°C. The melting point of the oil composition in the present invention is determined by reference to the National Standard of the People's Republic of China GB / T 5536-85 Melting Point Determination Method for Inspection of Vegetable Oils and Fats.

[0075] Example 2

[0076] Weigh by weight: 335 parts of palm oil, 160 parts of water, 1 part of lecithin, 1 part of monoglycerol fatty acid ester, 0.5 part of sorbitan monostearate, 0.5 part of Tween 60, 0.5 part of sodium stearoyl lactylate, and 1 part of sodium carboxymethyl cellulose.

[0077] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0078] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0079] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0080] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0081] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0082] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 48°C.

[0083] Example 3

[0084] Weigh by weight: 250 parts of palm oil, 245 parts of water, 2.5 parts of lecithin, 1 part of monoglycerol fatty acid ester, 1 part of sorbitan monostearate, 1 part of Tween 60, 1 part of sodium stearoyl lactylate, and 1.5 parts of sodium carboxymethyl cellulose.

[0085] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0086] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0087] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0088] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0089] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0090] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 35°C.

[0091] Example 4

[0092] Weigh by weight: 180 parts of palm oil, 155 parts of soybean oil, 160 parts of water, 1 part of lecithin, 1 part of monoglycerol fatty acid ester, 0.5 part of sorbitan monostearate, 0.5 part of Tween 60, 0.5 part of sodium stearoyl lactylate, 1 part of gelatin, and 1 part of sodium carboxymethyl cellulose.

[0093] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0094] (1) heating the oil (a mixture of palm oil and soybean oil) in a water bath to 60-70° C. to melt the oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0095] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate, gelatin and sodium carboxymethyl cellulose and mixing them uniformly to obtain an aqueous phase;

[0096] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0097] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0098] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 39°C.

[0099] Example 5

[0100] Weigh by weight: 250 parts of palm oil, 245 parts of water, 2.5 parts of lecithin, 1 part of monoglycerol fatty acid ester, 1 part of sorbitan monostearate, 1 part of Tween 60, 1 part of sodium stearoyl lactylate, 0.5 parts of gelatin, and 1.5 parts of sodium carboxymethyl cellulose.

[0101] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0102] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0103] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate, gelatin and sodium carboxymethyl cellulose and mixing them uniformly to obtain an aqueous phase;

[0104] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0105] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0106] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 38°C.

[0107] Example 6

[0108] Weigh by weight: 250 parts of palm oil, 245 parts of water, 2.5 parts of lecithin, 1 part of monoglycerol fatty acid ester, 1 part of sorbitan monostearate, 2 parts of Tween 60, 0.5 parts of sodium stearoyl lactylate, 0.5 parts of gelatin, and 1.5 parts of sodium carboxymethyl cellulose.

[0109] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0110] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0111] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate, gelatin and sodium carboxymethyl cellulose and mixing them uniformly to obtain an aqueous phase;

[0112] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0113] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0114] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 36°C.

[0115] Example 7

[0116] Weigh by weight: 335 parts of palm oil, 160 parts of water, 1 part of lecithin, 1 part of monoglycerol fatty acid ester, 0.5 part of sorbitan monostearate, 0.5 part of Tween 60, 0.5 part of sodium stearoyl lactylate, and 1 part of sodium carboxymethyl cellulose.

[0117] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0118] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0119] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0120] (3) Start the emulsifier, adjust the speed to 1000 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60-65°C according to the following operating procedures;

[0121] In the first minute, 20% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; the speed was adjusted to 6000 r / min, and stirring was continued for 8 minutes to form a uniform emulsion;

[0122] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 45°C.

[0123] Example 8

[0124] Weigh by weight: 250 parts of palm oil, 245 parts of water, 2.5 parts of lecithin, 1 part of monoglycerol fatty acid ester, 3 parts of sorbitan monostearate, 0.5 parts of Tween 60, 2 parts of sodium stearoyl lactylate, 0.5 parts of gelatin, and 1.5 parts of sodium carboxymethyl cellulose.

[0125] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0126] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0127] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate, gelatin and sodium carboxymethyl cellulose and mixing them uniformly to obtain an aqueous phase;

[0128] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0129] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; then the speed was adjusted to 4000 r / min and stirring was continued for 5 minutes to form a uniform emulsion;

[0130] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 35°C.

[0131] Comparative Example 1

[0132] Take 400 parts of palm oil and 100 parts of soybean oil, melt the palm oil in 70°C hot water in a water bath, and then mix and stir the palm oil with the soybean oil at a stirring speed of 250 r / min for 1 minute. The melting point of the obtained fat composition for soup cubes is 45°C.

[0133] Comparative Example 2

[0134] Take 500 parts of palm oil with a melting point of 53°C and melt it in a water bath at 70°C hot water.

[0135] Comparative Example 3

[0136] Weigh by weight: 200 parts of palm oil, 295 parts of water, 1 part of lecithin, 1 part of monoglycerol fatty acid ester, 0.5 part of sorbitan monostearate, 0.5 part of Tween 60, 0.5 part of sodium stearoyl lactylate, and 0.5 part of sodium carboxymethyl cellulose.

[0137] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0138] (1) heating the palm oil in a water bath to 60-70° C. to melt the palm oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0139] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0140] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0141] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; the speed was adjusted to 4000 r / min, and stirring was continued for 5 minutes to form a uniform emulsion;

[0142] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 30°C.

[0143] Comparative Example 4

[0144] Weigh by weight: 395 parts of palm oil, 100 parts of water, 1 part of monoglycerol fatty acid ester, 1.5 parts of sorbitan monostearate, 0.5 parts of Tween 60, 0.5 parts of sodium stearoyl lactylate, and 0.5 parts of sodium carboxymethyl cellulose.

[0145] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0146] (1) heating the oil in a water bath to 60-70° C. to melt the oil and keep the temperature constant, adding monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0147] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate and sodium carboxymethyl cellulose and mixing evenly to obtain an aqueous phase;

[0148] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0149] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; the speed was adjusted to 4000 r / min, and stirring was continued for 5 minutes to form a uniform emulsion;

[0150] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 35°C.

[0151] Comparative Example 5

[0152] Weigh by weight: 250 parts of palm oil, 245 parts of water, 2.5 parts of lecithin, 1 part of monoglycerol fatty acid ester, 1 part of sorbitan monostearate, 1 part of Tween 60, 1 part of sodium stearoyl lactylate, 4 parts of gelatin, and 1.5 parts of sodium carboxymethyl cellulose.

[0153] The fat composition for soup cubes and the preparation method thereof comprise the following steps:

[0154] (1) heating the oil in a water bath to 60-70° C. to melt the oil and keep the temperature constant, adding lecithin and monoglycerol fatty acid ester and mixing evenly to obtain an oil phase;

[0155] (2) heating water in a water bath to 60-70° C., adding sorbitan monostearate, Tween 60, sodium stearoyl lactylate, gelatin and sodium hydroxymethyl cellulose and mixing them evenly to obtain an aqueous phase;

[0156] (3) Start the emulsifier, adjust the speed to 250 r / min, and add the water phase to the oil phase for emulsification at a constant temperature of 60 to 65° C. according to the following operating procedures;

[0157] In the first minute, 5% of the aqueous phase was added dropwise; in the second minute, 50% of the aqueous phase was added dropwise; in the third minute, the remaining aqueous phase was added; the speed was adjusted to 4000 r / min, and stirring was continued for 5 minutes to form a uniform emulsion;

[0158] (4) The emulsified oil composition was homogenized in a homogenizer at 100 MPa for 5 min at a temperature of 70-75°C to make the emulsion more uniform and stable. Stir and cool to room temperature in a cold water bath, and place the emulsion in a clean, dry, ground-mouth glass bottle with a stopper for testing. The melting point of the obtained oil composition for soup cubes was 42°C.

[0159] Grease composition viscosity test:

[0160] The detection of the grease composition in the present invention refers to the determination of liquid viscosity according to the national standard of the People's Republic of China GB / T22235-2008. The viscosity of the grease composition at different temperatures is different, and the higher the temperature, the lower the viscosity. The viscosity value has a great influence on the use of the grease composition and the molding of the material. Therefore, it is necessary to ensure that the temperature of the grease mixture when added is controlled above the melting point. The viscosity of the grease composition obtained in Examples 1-8 was measured at 35-60°C, respectively, and Comparative Examples 1-5 were used as references. The results are shown in the following table.

[0161] Table 2 Viscosity test results of the grease compositions obtained in Examples 1-8 and Comparative Examples 1-5

[0162]

[0163]

[0164] It can be seen from the table that the grease compositions obtained in Examples 1, 2 and 4 have a large proportion of palm oil and other oils, and after emulsification and adding a thickener, the viscosity of the composition is large and the stability is strong. The grease compositions obtained in Examples 3 and 5 have a slight water analysis phenomenon at high temperature because the emulsification system is unstable, which affects the performance of the grease composition. From the comparison between Example 5 and Example 6, it can be concluded that the arbitrarily matching of water-soluble emulsifiers in a limited ratio does not affect the viscosity of the grease composition. From the comparison between Example 7 and Example 2, it can be concluded that during the emulsification process, the emulsifier is adjusted to emulsify within the speed range, and the viscosity of the obtained grease composition is not much different. From the comparison between Example 8 and Examples 5 and 6, it can be concluded that the arbitrarily matching of water-soluble emulsifiers in a limited ratio does not affect the viscosity of the grease composition. From Comparative Example 3, it can be concluded that the ratio of grease to water exceeds the limited range, and the emulsification uniformity and viscosity are poor. From Comparative Example 4, it can be concluded that the fat-soluble emulsifier lecithin plays a key role in the emulsification system of the entire grease, and the uniformity and viscosity of the grease composition are poor when not added. It can be concluded from Comparative Example 5 that the thickener plays a key role in the performance of the grease composition, but when its content exceeds the specified range, the viscosity of the grease composition is relatively high and it is inconvenient to use. In summary, the grease compositions obtained in Examples 1, 2, 4 and 7 have relatively high viscosity and good performance in use.

[0165] Application example 1: Making soup cubes

[0166] The recipe for the soup cube is shown in the following table:

[0167] Table 3 Soup cube recipe

[0168] salt 260 MSG 125 Disodium ribonucleotide 2.5 Corn starch 20 Maltodextrin 8 White sugar 30 Grease composition 5～20 spices 15 pigment 1 Yeast Extract 20 Food flavors 10 chicken 15

[0169] The method of making soup cubes is as follows:

[0170] (1) All the raw materials of the soup cube formula in Table 3 were put into a high-speed mixer and stirred for 5 minutes at a speed of 50 r / min; wherein the fat composition in the soup cube formula raw materials is the fat composition prepared in Examples 1-8.

[0171] (2) The raw materials mixed uniformly in step (1) are sieved (8-10 mesh sieve).

[0172] (3) The raw materials sieved in step (2) are put into a briquetting machine to be briquette, and a complete block without corner defects is formed. Then, the block is aseptically packaged by a packaging machine.

[0173] In order to investigate the performance of the oil composition in the soup cube, 20 experienced evaluators were selected to conduct sensory evaluation on the prepared soup cubes, and the flavor, hygroscopicity and hardness of the soup cubes were investigated and scored. The full score of each evaluation item was 5 points. The results are shown in Table 4.

[0174] Among them, 5 points are excellent, 4 points are very good, 3 points are good (standard), 2 points are average, and 1 point is poor. Specifically, for flavor, 5 points represent: unique fat aroma, rich flavor, smooth mouthfeel; 4 points represent: good flavor, strong fat aroma; 3 points represent: fat aroma, average mouthfeel; 2 points represent: weak flavor intensity, insufficient fat aroma; 1 point represents: worst flavor. For hygroscopicity, 5 points represent: very good hygroscopicity of soup cubes; 4 points represent: good hygroscopicity; 3 points represent: average hygroscopicity; 2 points represent: poor hygroscopicity; 1 point represents: very poor hygroscopicity. For hardness: 5 points represent: very suitable hardness of soup cubes; 4 points represent: very strong hardness of soup cubes; 3 points represent: strong hardness of soup cubes; 2 points represent: average hardness of soup cubes; 1 point represents: too hard or very poor hardness of soup cubes.

[0175] Table 4 Sensory evaluation results of soup cubes

[0176]

[0177] The above results show that when the oils of Comparative Examples 1 and 2 are used in soup cubes, when the addition amount is less than 15 parts, the hardness of the soup cubes is poor, resulting in sticky products and low yields. When the oil composition obtained in Examples 1-8 is used in soup cubes, the hardness of the soup cubes when the addition amount is 5 parts is equivalent to the hardness of the soup cubes with the oil obtained in the comparative example with an addition amount of 15 parts; and the flavor and hygroscopicity continue to improve with the increase in the addition amount of the oil composition. It can be concluded from Comparative Example 3 that the ratio of oil to water exceeds the specified range, and the hygroscopicity and hardness of the product are poor. It can be concluded from Comparative Example 4 that the fat-soluble emulsifier lecithin plays a key role in the emulsification system of the entire oil, and the hygroscopicity and hardness of the soup cubes prepared by the oil composition after removing lecithin are poor. It can be concluded from Comparative Example 5 that the thickener plays a key role in the performance of the oil composition, but when its content exceeds the specified range, the viscosity of the prepared product is large and it is not easy to produce and package. Therefore, it can be concluded from the above table that the fat composition obtained in the embodiment can be used in soup cubes to better replace fats and oils, and when added in a smaller amount, the soup cubes have better flavor, hygroscopicity and hardness.

[0178] In summary, the present invention provides a fat composition for soup cubes and a preparation method thereof. The fat composition obtained by mixing fat, water, an emulsifier and a thickener and then emulsifying and homogenizing can well replace palm oil when preparing soup cubes, thereby reducing the fat content in the soup cubes. At the same time, the fat composition of the present invention is an emulsified fat, which replaces high-melting-point palm oil in soup cubes, so that when the soup cubes are adjusted, the amount of floating fat on the soup surface is reduced due to the stability of the emulsified fat system therein, and the problem of fat floating in the broth is solved. After testing, the melting point of the fat composition prepared in the embodiment is between 35 and 50°C, and the viscosity is between 1000 and 20000 mPa·s, which can replace palm oil.

[0179] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A fat composition for soup cubes, characterized in that In parts by weight, the fat composition for soup cubes comprises 250 to 400 parts of fat, 100 to 250 parts of water, 3 to 9 parts of emulsifier and 0.5 to 2 parts of thickener; Wherein, the emulsifier contains a fat-soluble emulsifier and a water-soluble emulsifier, and the weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier is 1-4: 0.5-3; the fat-soluble emulsifier contains lecithin and monoglycerol fatty acid ester; the water-soluble emulsifier contains Tween 60, sodium stearoyl lactylate and sorbitan monostearate; The thickener contains sodium carboxymethylcellulose and / or gelatin; The oil comprises one or more of palm oil, soybean oil, sunflower oil, peanut oil, rapeseed oil, cottonseed oil, safflower seed oil, palm fruit oil, coconut oil, olive oil, rubber seed oil, rice bran oil, corn germ oil, wheat germ oil, sesame seed oil, pumpkin seed oil, walnut oil, borage seed oil, sea buckthorn seed oil, tomato seed oil and cocoa butter.

2. The fat and oil composition for soup cubes according to claim 1, wherein The melting point of the oil is 20-60°C.

3. The fat composition for soup cubes according to claim 1, wherein The weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier is 2-3: 1-3.

4. The fat composition for soup cubes according to claim 2, wherein The weight ratio of the fat-soluble emulsifier to the water-soluble emulsifier is 2-3: 1-3.

5. The fat composition for soup cubes according to any one of claims 1 to 4, wherein: In the fat-soluble emulsifier, the weight ratio of lecithin to monoglyceride fatty acid ester is 1-3: 0.5-3; And / or, in the water-soluble emulsifier, the weight ratio of sorbitan monostearate, Tween 60 and sodium stearoyl lactylate is 1-3: 0.5-2: 0.5-2.

6. A method for preparing the fat composition for soup cubes according to any one of claims 1 to 5, characterized in that: The steps include: (1) heating the oil and adding a fat-soluble emulsifier thereto to obtain an oil phase; (2) heating water, and adding a water-soluble emulsifier and a thickener thereto to obtain an aqueous phase; (3) adding the aqueous phase obtained in step (2) stepwise into the oil phase obtained in step (1) for emulsification; (4) The emulsion obtained in step (3) is homogenized to obtain a fat composition for soup cubes.

7. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (1), the temperature of the oil heating is 60~90℃.

8. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (1), the temperature of the oil heating is 60-70°C.

9. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (1), the oil is heated in a water bath.

10. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (2), the water is heated to a temperature of 60-95°C.

11. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (2), the water is heated to a temperature of 60-70°C.

12. The method for preparing the fat composition for soup cubes according to claim 6, wherein: In step (2), the water is heated in a water bath.

13. The method for preparing the fat composition for soup cubes according to any one of claims 6 to 12, wherein: The aqueous phase obtained in step (2) is added to the oil phase obtained in step (1) in three steps for emulsification; in the first step, 5 wt% to 20 wt% of the aqueous phase is added; and / or, the rotation speed is 250 to 1000 r / min; and / or, stirring is performed for 1 to 2 min; in the second step, 40 to 60 wt% of the aqueous phase is added; and / or, the rotation speed is 250 to 2000 r / min; and / or, stirring is performed for 1 to 3 min; in the third step, the remaining aqueous phase is added; and / or, the rotation speed is 4000 to 6000 r / min; and / or, stirring is performed for 3 to 5 min; Alternatively, the aqueous phase obtained in step (2) is added to the oil phase obtained in step (1) in two steps for emulsification; in the first step, 20 to 50 wt % of the aqueous phase is added; and / or, the rotation speed is 250 to 1000 r / min; and / or, stirring is performed for 2 to 3 min; in the second step, the remaining aqueous phase is added, the rotation speed is 4000 to 6000 r / min; and / or, stirring is performed for 5 to 8 min.

14. The method for preparing the fat composition for soup cubes according to claim 13, wherein: The emulsification temperature is 55~70℃.

15. The method for preparing the fat composition for soup cubes according to claim 13, wherein: The emulsification temperature is 60~65℃.

16. The method for preparing the fat composition for soup cubes according to any one of claims 6 to 12, wherein: In step (4), the pressure of the homogenization treatment is 50-200 MPa; and / or, the homogenization temperature is 65-80°C; And / or, the homogenization time is 3 to 10 minutes.

17. The method for preparing the fat composition for soup cubes according to claim 13, wherein: In step (4), the pressure of the homogenization treatment is 50-200 MPa; and / or, the homogenization temperature is 65-80°C; And / or, the homogenization time is 3 to 10 minutes.

18. The method for preparing the fat composition for soup cubes according to claim 14, wherein: In step (4), the pressure of the homogenization treatment is 50-200 MPa; and / or, the homogenization temperature is 65-80°C; And / or, the homogenization time is 3 to 10 minutes.

19. The method for preparing the fat composition for soup cubes according to claim 15, wherein: In step (4), the pressure of the homogenization treatment is 50-200 MPa; and / or, the homogenization temperature is 65-80°C; And / or, the homogenization time is 3 to 10 minutes.

20. The method for preparing the fat composition for soup cubes according to claim 16, wherein: In step (4), the pressure of the homogenization treatment is 80-120 MPa; And / or, the temperature of the homogenization treatment is 70-75°C.

21. A fat composition for soup cubes, characterized in that: The fat composition for soup cubes is prepared by the method for preparing the fat composition for soup cubes according to any one of claims 6 to 20.

22. Use of the fat composition for soup cubes according to any one of claims 1 to 5 or the fat composition for soup cubes according to claim 21 in preparing soup cube seasonings.

23. Use of the fat composition for soup cubes according to any one of claims 1 to 5 or the fat composition for soup cubes according to claim 21 in preparing soup cube seasonings for binding, seasoning and / or lubrication.

24. A soup cube seasoning, characterized in that: The soup cube contains the fat and oil composition for soup cubes according to any one of claims 1 to 5 or the fat and oil composition for soup cubes according to claim 21.

25. A food, characterized in that The food contains the fat and oil composition for soup cubes according to any one of claims 1 to 5, the fat and oil composition for soup cubes according to claim 21, or the soup cube seasoning according to claim 24.

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