A diglyceride shortening oil composition, its preparation method and use

Abstract

The application belongs to the field of food grease, and discloses a glycerol diglyceride shortening oil composition suitable for baking, and a preparation method and application thereof. The semi-acetal product generated by the addition reaction of essential oil containing citral and glycerol is used as a stabilizer of shortening oil for the first time, and is combined with peanut oil glycerol diglyceride to form a new glycerol diglyceride composition. When the composition is used as shortening oil, the curdification property of heavy oil cake in the baking process, the water absorption, and the fluffiness, wetness and chewiness of the baked cake are significantly improved, and the increase of acrylamide content is obviously inhibited.

Description

Technical Field

[0001] This invention belongs to the field of food oils and fats, specifically relating to a diglyceride shortening composition, its preparation method, and its application. Background Technology

[0002] The formation mechanism of acrylamide during baking: The Maillard reaction affects the color, flavor, and nutritional value of food, playing a crucial role in the food industry. This reaction is influenced by temperature, time, pH, and water activity. Baking heat treatment produces some desired effects on the food surface, but also generates certain harmful components. Multiple reaction products formed on the food matrix surface can lead to mutagenic effects. The Maillard reaction is greatly affected by the baking process. The Maillard reaction proceeds in three main stages: the first step involves the condensation of free amino groups with reducing sugars to form acrolein; the second step involves Strecker degradation, leading to the decomposition of amino acids into aldehydes and ammonia under high temperature and pressure; the final stage of the reaction involves the combination of a brown nitrogen-containing compound and acrylic acid to form acrylamide.

[0003] Diacylglycerol (DAG) is a trace component of natural oils, composed of a glycerol backbone and two fatty acid molecules. Enzymatically prepared diglycerides, as a functional food, exhibit a unique metabolic pathway. Ordinary triglyceride edible oils, after entering the body, are hydrolyzed into sn-2 monoglycerides and free fatty acids by pancreatic lipase. These products are absorbed by the small intestinal epithelial cells and then resynthesized into triglycerides in the body under the action of monoglyceride acyltransferase and diglyceride acyltransferase, leading to a rapid increase in blood lipids in a short period. Long-term high blood lipid levels can cause a series of chronic diseases. In contrast, after entering the body, sn-1,3-diglycerides are metabolized into sn-1-monoglycerides and free fatty acids by lipase. Free fatty acids are metabolized in the liver to produce energy. Sn-1-monoglycerides, after being absorbed by intestinal epithelial cells, cannot be catalyzed by monoglyceride acyltransferase and diglyceride acyltransferase and therefore cannot be resynthesized into triglycerides, resulting in only a small amount of triglycerides being produced. Meanwhile, diglyceride intake increases the content of free fatty acids in the portal vein, reduces the activity of enzymes involved in fatty acid synthesis in the liver, accelerates fatty acid β-oxidation, and is beneficial for promoting fat consumption and thermogenesis. It is precisely because of the unique metabolic pathway of sn-1,3-diglycerides that they have significant value for human health. Currently, diglycerides have been industrialized as a substitute for edible oils, and products with different diglyceride contents are already on the market. However, diglycerides are generally considered to have poor stability, so diglyceride-based shortening products for use in baked goods have not yet been fully developed.

[0004] Litsea cubeba, a deciduous shrub or small tree belonging to the genus Litsea in the Lauraceae family, is widely distributed in my country and is a traditional oilseed plant. The pericarp of Litsea cubeba contains abundant volatile essential oil, the main component of which is citral. Litsea cubeba essential oil has antioxidant, antitumor, antiasthmatic, antitussive, and expectorant effects. It also exhibits good inhibitory effects against Escherichia coli, Staphylococcus aureus, and Candida albicans. Combined use with some antifungal drugs can effectively enhance the antifungal effect. Litsea cubeba essential oil has wide applications in the chemical, food, and fragrance industries.

[0005] Currently, there are many studies on the antibacterial and antioxidant effects of citral in Litsea cubeba essential oil, but no studies have yet attempted to modify citral for use in baking shortening. Summary of the Invention

[0006] To address the issues of unstable baking oils and potential quality risks (acrylamide) in baked goods during high-temperature baking processes, this invention aims to provide a fluid shortening composition containing peanut oil diglycerides and a hemiacetal product obtained through the addition reaction of citral and glycerol. Mixing the hemiacetal product with peanut oil diglycerides improves the shortening's creaminess, water absorption, and the leavening, moistness, and chewiness of baked cakes, while significantly inhibiting the increase in acrylamide content in cakes. This shortening composition is particularly suitable for baking pound cakes. This shortening composition significantly improves the quality of baking oils and the safety of baked goods during cake baking.

[0007] The present invention also provides a method for preparing the above-mentioned diglyceride shortening composition.

[0008] This invention involves reacting essential oils containing citral with glycerol via an aldol addition reaction, and then applying the resulting citral-glycerol hemiacetal product to the baking of pound cakes. Experimental results showed that the citral-glycerol hemiacetal product significantly reduced the increase in acrylamide content in baked pound cakes.

[0009] The objective of this invention is achieved through the following technical solution:

[0010] A method for preparing a diglyceride shortening composition includes the following steps:

[0011] (1) The essential oil containing citral was reacted with glycerol under vacuum to obtain the citral-glycerol hemiacetal product.

[0012] (2) Peanut oil diglyceride and citral-glycerol hemiacetal product are stirred and mixed to obtain diglyceride shortening composition.

[0013] The essential oil containing citral mentioned in step (1) is at least one of Litsea cubeba essential oil and lemon essential oil, wherein the citral content in the essential oil containing citral is 50-80%.

[0014] The addition reaction in step (1) is an alkaline chemical catalytic addition reaction of alcohol and aldehyde, wherein the alkaline catalyst used is preferably KOH; the amount of alkaline added is preferably 0.1-1% of the substrate mass, more preferably 0.5%.

[0015] The vacuum condition described in step (1) is preferably an absolute pressure of 500-2000 Pa.

[0016] The reaction temperature of the addition reaction in step (1) is 60-80℃, preferably 65℃; the reaction time is 60-200min, preferably 90min.

[0017] The mass ratio of glycerin to essential oil containing citral in step (1) is preferably 1:1 to 1:3, more preferably 1:1.5.

[0018] The amount of citral-glycerol hemiacetal product used in step (2) satisfies the ratio of the mass of citral-glycerol hemiacetal product to the mass of peanut oil diglyceride of 0.5 to 2%, more preferably 2%.

[0019] The peanut oil diglyceride in step (2) has a diglyceride content of 40-90%, preferably 40-60%.

[0020] The peanut oil diglyceride described in step (2) is obtained by the following steps: peanut oil is added to glycerol, and then stirred at 50-65℃. Lipase is added and the mixture is reacted under vacuum for 60-90 minutes. The crude product is then subjected to molecular distillation to remove free fatty acids, glycerol, and monoglycerides to obtain peanut oil diglyceride.

[0021] Preferably, in step (2), the mass ratio of peanut oil to glycerol is 1-3:10; the lipase refers to LipozymeTL IM; the amount of lipase used is 0.1-0.3% of the substrate mass; the vacuum refers to an absolute pressure of 500-2000 Pa; the molecular distillation refers to the heavy phase product obtained by molecular distillation at 150-170℃.

[0022] The mixing in step (2) is carried out at 50-60℃ for 60 minutes.

[0023] A diglyceride shortening composition prepared by the above method.

[0024] The above-mentioned diglyceride shortening composition is used in baked goods, especially in cakes.

[0025] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0026] This invention is the first to utilize the hemiacetal product generated by the addition reaction of essential oils containing citral and glycerol as a stabilizer for shortening. It is combined with peanut oil diglycerides to form a novel diglyceride composition. When used as shortening, this composition significantly improves the creaminess, water absorption, fluffiness, moistness, and chewiness of baked cakes during the baking process, while also showing a significant inhibitory effect on the increase of acrylamide content. Attached Figure Description

[0027] Figure 1 The changes in the esterification of the oil compositions in the examples and comparative examples are shown.

[0028] Figure 2 The changes in water absorption of the oil compositions in the examples and comparative examples are shown.

[0029] Figure 3 The variation in the fluffiness of cakes baked with the fat compositions of the examples and comparative examples is shown.

[0030] Figure 4 The acrylamide content varies in the cakes baked with the oil compositions of the examples and comparative examples. Detailed Implementation

[0031] The present invention will be further described in detail below with reference to embodiments and accompanying drawings, but the embodiments of the present invention are not limited thereto. All raw materials involved in the present invention can be purchased directly from the market. For process parameters not specifically specified, conventional techniques can be referred to.

[0032] The lipase used in the examples was purchased from Novozymes.

[0033] The Litsea cubeba essential oil used in the examples and comparative examples had a citral content of 50-80% and was purchased from Qingyuan Yaokang Biotechnology Co., Ltd.; the lemon essential oil had a citral content of 50-80% and was purchased from Guangdong Shunde Fangxiang Shijia Natural Products Manufacturing Co., Ltd.; and the peanut oil was purchased from Kerry Oils & Grains (Guangzhou) Co., Ltd.

[0034] Peanut oil diglycerides with a diglyceride content of 50% were prepared by the following method: 20g of peanut oil (Kerry Oils & Grains (Guangzhou) Co., Ltd.) was added to 100g of glycerol, and then stirred at 60℃. Lipozyme TL IM (0.2% of substrate weight) was added and reacted at an absolute pressure of 2000 Pa for 60 min. The crude product was subjected to molecular distillation to remove free fatty acids, glycerol, and monoglycerides to obtain peanut oil diglycerides with a diglyceride content of 50%.

[0035] Peanut oil diglycerides with a diglyceride content of 40% were prepared by the following method: 20g of peanut oil (Kerry Oils & Grains (Guangzhou) Co., Ltd.) was added to 100g of glycerol, and then stirred at 55℃. Lipozyme TL IM (0.1% of substrate weight) was added and reacted at an absolute pressure of 2000 Pa for 60 min. The crude product was subjected to molecular distillation to remove free fatty acids, glycerol, and monoglycerides to obtain peanut oil diglycerides with a diglyceride content of 40%.

[0036] This invention aims to utilize the hemiacetal product generated by the addition reaction of citral-containing essential oils and glycerol as a stabilizer for shortening, and to combine it with peanut oil diglycerides to form a novel diglyceride composition for use in shortening. This oil composition significantly improves the creaming and water-absorbing properties compared to traditional fluid shortening. The following examples illustrate baking test data and comparative test data for the diglyceride composition of this invention.

[0037] Example 1

[0038] (1) Weigh 15g of Litsea cubeba essential oil (citric acid) and 10g of glycerol, heat and mix them evenly, then put them into a reactor and set the reaction temperature to 65℃. When the temperature is constant, add 0.5% KOH by weight of the substrate and stir with a magnetic stirrer (300r / min). The reaction is carried out under vacuum conditions (absolute pressure = 2000Pa) with a water circulation pump. After the addition reaction is completed in 90min, the reaction liquid is centrifuged and the upper layer is collected. The upper layer is neutralized with citric acid to neutralize the catalyst and washed with water to obtain the hemiacetal addition product. The lower layer is the glycerol layer.

[0039] (2) Heat 500g of peanut oil diglyceride (diglyceride content 50%) to 60°C, then add the hemiacetal product at 2% of the mass of peanut oil diglyceride to the peanut oil diglyceride and stir for 60 min to obtain a diglyceride shortening composition for testing;

[0040] (3) Cake making as shown in Table 1: 25 parts by weight of the diglyceride shortening composition and 25 parts by weight of white sugar were whipped at high speed for 5 minutes. Then, 25 parts by weight of eggs were slowly added and the mixture was stirred for 2 minutes. Then, 25 parts by weight of all-purpose flour were added and the mixture was stirred at low speed for 1 minute. Finally, 350g of the batter was poured into a round mold with a diameter of 12cm and baked at 180℃ for 50 minutes to obtain a pound cake, which was to be tested.

[0041] Table 1. Method for making pound cake

[0042]

[0043] Creaminess determination: Weigh the whisking cup (M1). Fill the whisking cup with water and record the weight of the water (M2). Place the oil sample at a constant temperature (20℃) for 2 hours, recording the sample temperature and ambient temperature, with a difference of no more than 1℃. Place 500g of sample in a mixing bowl, using a K-type impeller. Whisk at low speed for 1 minute, then use a spatula to gather the oil in the bowl. Increase the whisk speed to high speed and continue whisking for 5 minutes, recording the sample temperature. Fill the whisking cup with the sample, leaving no gaps, and weigh both the whisking cup and the sample. Weigh three parallel samples and record the average as M3. Continue whisking for 30 minutes, recording the sample temperature and weight every 5 minutes. After weighing, return the sample from the whisking cup to the mixing bowl and gather all the sample in the bowl with a spatula. Plot the creaminess over time.

[0044]

[0045] Water absorption test: Weigh 20g of the diglyceride shortening composition, heat and mix well, cool to room temperature, slowly add 60mL of distilled water to the system, stir and let stand, and then measure its water absorption.

[0046] Oxidative stability: The oxidation induction time of the diglyceride shortening composition at 120°C was determined using Rancimat.

[0047] Determination of acrylamide: Weigh 1.00 g (accurate to 0.01 g) of food into a 50 ml centrifuge tube, add 20 μL of 10 μg / ml acrylamide. 13 C3-acrylamide internal standard solution was added to 10 ml of 10% anhydrous ethanol extract, vortexed, and then 10 ml of petroleum ether was added. The mixture was ultrasonically extracted for 10 min. Centrifuged at 10000 rpm for 3 min, discarded the upper petroleum ether layer, and transferred the extract to a 15 ml centrifuge tube for later use. Then, 1 ml of 15% potassium bromide solution, 0.6 ml of 10% sulfuric acid solution, and 1 ml of 1.67% potassium bromate solution were added to the extract. The mixture was capped, mixed, and placed in a 4°C refrigerator for 30 min. Afterward, 0.1 ml of 25% sodium thiosulfate solution was added to remove bromine and terminate the derivatization. The mixture was centrifuged at 10000 rpm for 3 min, and the supernatant was purified. An SCP solid-phase extraction column was activated by rinsing the column sequentially with 5 ml of methanol and 5 ml of water. All the supernatant was then passed through the column at a flow rate maintained at approximately 1 ml / min. Then rinse with 5 ml of water. After rinsing, evacuate the column for 3 minutes to remove water. Rinse with 5 ml of n-hexane and evacuate the column for 3 minutes to remove the solvent. Finally, elute with 5 ml of ethyl acetate, collect the eluent in a 15 ml test tube, dry it in a 40°C water bath under nitrogen, add 0.2 ml of ethyl acetate and sonicate to dissolve. Transfer the solution to a sample vial for GC-MS / MS analysis.

[0048] Weigh 1.0g of acrylamide standard and add 10μl of 10μg / ml solution. 13 C3-acrylamide internal standard solution was then extracted, derivatized, purified, and then measured.

[0049] Chromatographic conditions: Column: VF-1701MS capillary; Column length: 30m; Inner diameter: 0.25mm; Film thickness: 0.25μm; Injector temperature: 220℃; Carrier gas: Helium, purity ≥99.999%; Injection volume: 1μl, splitless injection, solvent delay time: 6min; Column temperature program: Initial temperature 80℃, hold for 1min, ramp to 230℃ at 10℃ / min, hold for 2min. Mass spectrometry conditions: Ion source: Electron impact source (EI); Ionization energy: 70eV; Ion source temperature: 230℃; Transfer line temperature: 230℃; MS1 quadrupole temperature: 150℃, MS2 quadrupole temperature: 150℃; Collision gas flow rate: 1.5ml / min; Quenching flow rate: 2.25ml / min. Monitoring mode: Multiple reaction monitoring (MRM).

[0050] Cake evaluation: The cake's volume and fluffiness were analyzed using a full texture analyzer.

[0051] According to calculations, under the conditions of this embodiment, the glycerol shortening composition has a blistering value of 0.30 g / mL, a water absorption of 4.50 g / mL, an oxidative stability of 1.59 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 650 mL, acrylamide content 20 ug / kg.

[0052] Example 2

[0053] This embodiment is the same as that of Embodiment 1 except for the following technical features: the amount of hemiacetal product added in step (2) is 0.5%.

[0054] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.29 g / mL, a water absorption of 4.33 g / mL, an oxidative stability of 1.40 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 620 mL, acrylamide content 29 ug / kg.

[0055] Example 3

[0056] This embodiment is the same as that of Embodiment 1 except for the following technical features: the amount of hemiacetal product added in step (2) is 2.2%.

[0057] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.31 g / mL, a water absorption of 4.63 g / mL, an oxidative stability of 1.58 h, and the following results were obtained for the baked cake texture and acrylamide content: cake fluffiness of 655 mL and acrylamide content of 20 ug / kg.

[0058] Example 4

[0059] This embodiment is the same as that in Embodiment 1 except for the following technical features: the amount of hemiacetal product added in step (2) is 0.3%.

[0060] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.20 g / mL, a water absorption of 3.90 g / mL, an oxidative stability of 1.25 h, and the following results were obtained for the texture and acrylamide content of the baked cake: cake fluffiness of 580 mL and acrylamide content of 35 ug / kg.

[0061] Example 5

[0062] This embodiment is the same as that of Embodiment 1 except for the following technical features: the amount of hemiacetal product added in step (2) is 1.0%.

[0063] Calculations show that under these conditions, the glycerol shortening composition has a blistering value of 0.29 g / mL, a water absorption of 4.40 g / mL, an oxidative stability of 1.45 h, and the following results were obtained for the baked cake texture and acrylamide content: cake fluffiness of 640 mL and acrylamide content of 22 ug / kg.

[0064] Example 6

[0065] Except for the following technical features, this embodiment is the same as that of embodiment 1: the amount of hemiacetal product added in step (2) is 2.0% (that is, 2% of the weight of peanut oil diglyceride), and the amount of diglyceride shortening composition added during cake making is 20% (that is, 20% of the weight of non-oil components (medium gluten flour + eggs + white sugar)).

[0066] Calculations show that under these conditions, the glycerol shortening composition has a blistering value of 0.30 g / mL, a water absorption of 4.50 g / mL, an oxidative stability of 1.59 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 550 mL, acrylamide content 21 ug / kg.

[0067] Example 7

[0068] This embodiment is the same as that of Embodiment 1 except for the following technical features: the amount of hemiacetal product added in step (2) is 2.0% (that is, 2% of the weight of peanut oil diglyceride), and the amount of diglyceride shortening composition added during cake making is 30% (that is, 30% of the weight of non-oil components (medium gluten flour + eggs + white sugar)).

[0069] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.30 g / mL, a water absorption of 4.50 g / mL, an oxidative stability of 1.59 h, and the following characteristics for the baked cake: cake fluffiness of 690 mL and acrylamide content of 25 ug / kg.

[0070] Example 8

[0071] Except for the preparation method of the hemiacetal product, this embodiment is the same as in Example 1: 15g of Litsea cubeba essential oil (citric acid) and 10g of glycerol are weighed, heated and mixed evenly, and then placed in a reactor. The reaction temperature is set to 80℃. When the temperature is constant, 0.5% KOH by weight of the substrate is added, and the mixture is stirred with a magnetic stirrer (300r / min). The reaction is carried out under vacuum conditions (absolute pressure = 2000Pa) with a water circulation pump. The addition reaction is completed in 200min. The reaction solution is centrifuged to separate the layers, and the upper layer is collected. The upper layer is neutralized with citric acid to neutralize the catalyst, washed with water, and the hemiacetal addition product is obtained. The lower layer is the glycerol layer.

[0072] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.34 g / mL, a water absorption of 4.70 g / mL, an oxidative stability of 1.39 h, and the following results were obtained for the baked cake texture and acrylamide content: cake fluffiness of 666 mL and acrylamide content of 36 ug / kg.

[0073] Example 9

[0074] Except for the following technical features, this embodiment is the same as that of embodiment 1: In step (1), the essential oil of Ligusticum sinense is replaced with lemon essential oil (purchased from Guangdong Shunde Fangxiang Shijia Natural Products Manufacturing Co., Ltd., of which 50-80% is citral).

[0075] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.31 g / mL, a water absorption of 4.43 g / mL, an oxidative stability of 1.48 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 650 mL, acrylamide content 30 ug / kg.

[0076] Comparative Example 1

[0077] A shortening composition was obtained by heating 500g of peanut oil diglycerides (40% diglyceride content) to 60℃ and then adding lecithin at 2% of the mass of the peanut oil diglycerides. The composition was then tested. Cake preparation is shown in Table 1.

[0078] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.18 g / mL, a water absorption of 4.21 g / mL, an oxidative stability of 1.03 h, and the following characteristics for the baked cake: cake fluffiness of 610 mL and acrylamide content of 180 ug / kg.

[0079] Comparative Example 2

[0080] In 500g of peanut oil diglycerides (diglyceride content 40%), after heating to 60℃, Litsea cubeba essential oil was added at 2% of the mass of the peanut oil containing diglycerides to obtain a diglyceride shortening composition, to be tested; cake preparation is shown in Table 1;

[0081] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.05 g / mL, a water absorption of 2.50 g / mL, an oxidative stability of 1.62 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 410 mL, acrylamide content 80 ug / kg.

[0082] Comparative Example 3

[0083] In 500g of peanut oil diglycerides (diglyceride content 40%), after heating to 60℃, glyceryl monostearate was added to the peanut oil at 2% of the mass of the peanut oil containing diglycerides to obtain a diglyceride shortening composition, to be tested; cake preparation is shown in Table 1;

[0084] Calculations show that under these conditions, the glycerol shortening composition has a blistering value of 0.30 g / mL, a water absorption of 4.55 g / mL, an oxidative stability of 0.80 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 660 mL, acrylamide content 230 ug / kg.

[0085] Comparative Example 4

[0086] Except for the following technical features, this comparative example is the same as comparative example 1: the amount of diglyceride shortening composition added during cake making is 20% (i.e., 20% by weight of non-oil components (medium-gluten flour + eggs + white sugar)).

[0087] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.18 g / mL, a water absorption of 4.21 g / mL, an oxidative stability of 1.03 h, and the following characteristics for the baked cake: cake fluffiness of 590 mL and acrylamide content of 130 ug / kg.

[0088] Comparative Example 5

[0089] Except for the following technical features, this comparative example is the same as comparative example 2: the amount of diglyceride shortening composition added during cake making is 20% (i.e., 20% by weight of non-oil components (medium-gluten flour + eggs + white sugar)).

[0090] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.05 g / mL, a water absorption of 2.50 g / mL, an oxidative stability of 1.62 h, and the following results were obtained for the baked cake texture and acrylamide content: cake fluffiness 405 mL, acrylamide content 75 ug / kg.

[0091] Comparative Example 6

[0092] Except for the following technical features, this comparative example is the same as comparative example 3: the amount of diglyceride shortening composition added during cake making is 20% (i.e., 20% by weight of non-oil components (medium-gluten flour + eggs + white sugar)).

[0093] Calculations show that under these conditions, the glycerol shortening composition has a esterification value of 0.30 g / mL, a water absorption of 4.55 g / mL, an oxidative stability of 0.80 h, and the texture and acrylamide content of the baked cake are as follows: cake fluffiness 600 mL, acrylamide content 220 ug / kg.

[0094] Table 2. Changes in oxidative stability of the diglyceride shortening compositions in the examples and comparative examples.

[0095]

[0096] Conclusion: The hemiacetal product obtained by adding citral-containing essential oils to glycerol, when mixed with peanut oil containing diglycerides and applied to shortening, significantly improves the shortening's cheesiness and water absorption, and enhances its oxidative stability. Furthermore, during the baking of pound cakes, adding this hemiacetal product, compared to adding ordinary lecithin or glyceryl monostearate, effectively improves the cake's fluffiness and inhibits the formation of acrylamide.

[0097] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a diglyceride shortening composition, characterized in that... Includes the following steps: (1) The essential oil containing citral was reacted with glycerol under vacuum to obtain the citral-glycerol hemiacetal product. (2) Peanut oil diglycerides are mixed with citral-glycerol hemiacetal products to obtain a diglyceride shortening composition; The amount of citral-glycerol hemiacetal product used in step (2) is such that the mass of the citral-glycerol hemiacetal product accounts for 0.5 to 2% of the mass of peanut oil diglyceride.

2. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The essential oil containing citral mentioned in step (1) is at least one of Litsea cubeba essential oil and lemon essential oil, wherein the citral content in the essential oil containing citral is 50-80%.

3. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The addition reaction described in step (1) is an alkaline chemical catalytic addition reaction of alcohol and aldehyde, wherein the alkaline catalyst used is KOH; the amount of alkaline added is 0.1~1% of the substrate mass; The vacuum condition described in step (1) is an absolute pressure of 500-2000 Pa; The reaction temperature of the addition reaction in step (1) is 60~80℃; the reaction time is 60~200 min; The mass ratio of glycerin to essential oil containing citral in step (1) is 1:1 to 1:

3.

4. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The diglyceride content of the peanut oil diglyceride in step (2) is 40-90%.

5. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The peanut oil diglyceride in step (2) has a diglyceride content of 40-60%.

6. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The peanut oil diglyceride described in step (2) is prepared by the following steps: peanut oil is added to glycerol, and then stirred at 50-65℃. Lipase is added and the mixture is reacted under vacuum for 60-90 min. The crude product is then subjected to molecular distillation to remove free fatty acids, glycerol, and monoglycerides to obtain peanut oil diglyceride.

7. The method for preparing the diglyceride shortening composition according to claim 6, characterized in that: In step (2), the mass ratio of peanut oil to glycerol is 1-3:10; the lipase refers to Lipozyme TL IM; the vacuum refers to an absolute pressure of 500-2000 Pa; the amount of lipase used is 0.1-0.3% of the substrate mass; the molecular distillation refers to the heavy phase product obtained by molecular distillation at 150-170℃.

8. The method for preparing the diglyceride shortening composition according to claim 1, characterized in that: The mixing in step (2) is carried out at 50-60℃ for 60 minutes.

9. A diglyceride shortening composition prepared by the method according to any one of claims 1-8.

10. The use of the diglyceride shortening composition according to claim 9 in baked goods.

11. The use of the diglyceride shortening composition according to claim 9 in cakes.

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