Whipping cream base oil as well as preparation method and application thereof

Abstract

The invention belongs to the field of light industrial grease, and particularly relates to whipping cream base oil as well as a preparation method and application thereof. The method comprises the following steps: fractionating palm oil; the palm oil soft fat obtained by fractionation is firstly subjected to an enzymatic transesterification catalytic modification process, and then is subjected to an enzymatic catalytic glycerolysis modification process. When the prepared grease is applied to the whipped cream, the whipping time of the whipped cream can be remarkably shortened, and meanwhile the foaming rate and the foam hardness of the whipped cream are improved. The problems that common vegetable oil is low in whipping foaming rate, low in foam hardness and long in whipping time in the whipping process are solved.

Description

Technical Field

[0001] The invention belongs to the field of light industrial food oils and fats, and in particular relates to a whipping cream base oil and a preparation method and application thereof. Background Art

[0002] Whipping cream is widely used in snack foods such as cakes, desserts, decorations, toppings and tea drinks. The formation of high-quality whipping cream foam depends on the effective partial coalescence of fat globules, which will promote a high foaming rate and improve its stability. Generally speaking, the whipping process requires the crystal-membrane interaction effect, that is, the fat crystals pierce the globules membrane, the liquid oil wets the crystals and strengthens the connection between the fat globules, to complete the wrapping of the bubbles and form a foam with good texture. Among them, the crystallization ability of plastic fat has a prominent effect on partial coalescence, so blindly pursuing a low-fat and low-saturated vegetable oil-based whipping cream system will result in weak whipping performance.

[0003] At present, the modification methods of using vegetable oil plastic base oil are usually limited to physical compounding, and the simple compounding of high and low melting point oils often leads to eutectic phenomenon, product hardness, etc., which affect product stability and cause unstable whipping. The whipping time of whipping cream prepared with traditional vegetable oil is generally more than 200s, and the foaming rate is either too high, exceeding 200%, but the foam hardness is too low, generally below 10g, resulting in poor product shape retention; or the foaming rate is insufficient, less than 100%, resulting in the product being unable to whip and encapsulate gas. Summary of the invention

[0004] In view of the problem that the foaming rate of vegetable oil-based base oil in the whipping system is low and the foam stability is poor, which leads to changes in product quality, the purpose of the present invention is to provide a method for preparing a whipping cream base oil with high product whipping foaming property and improved hardness.

[0005] In order to obtain a whipping cream oil base with a stable crystal form and improved foaming rate of the product, the present invention uses palm oil fractions as raw materials, adopts an enzymatic esterification process, controls the degree of acyl migration in the esterification process, obtains moderately esterified palm oil, and performs secondary modification on the esterified palm oil, i.e., moderate glycerolysis to obtain esterified palm oil diglyceride. The crystallization performance of the secondary modified palm oil product is greatly enhanced. As a whipping cream base oil, the whipping performance is improved by promoting the crystal-membrane interaction effect between fat globules. At the same time, the whipping time is drastically shortened, the foaming rate and hardness properties of the foam are significantly improved, and the rheological properties and microstructure reveal the synergistic effect of the secondary modified product on improving the foam properties of the whipping cream.

[0006] The present invention also provides a whipping cream base oil obtained by the method.

[0007] The present invention also provides application of the whipping cream base oil.

[0008] The purpose of the present invention is achieved through the following technical solutions:

[0009] A method for preparing a whipping cream base oil comprises the following steps:

[0010] (1) fractionating palm oil to obtain palm oil olein;

[0011] (2) performing enzymatic transesterification on palm oil olein to obtain transesterified palm oil olein;

[0012] (3) Enzymatically catalyzing glycerolysis of the transesterified palm oil olein to obtain secondary modified palm oil diglyceride, thereby obtaining the whipping cream base oil.

[0013] The palm oil in step (1) is obtained by squeezing and fractionating palm fruits, and has a sliding melting point of 22-25°C.

[0014] The fractionation in step (1) is solvent fractionation or physical fractionation; the obtained palm oil olein has a sliding melting point of 16-18°C.

[0015] The specific steps of the fractionation in step (1) are as follows: melt the palm oil, add an organic solvent to dissolve it, stir it at 15-20°C, filter it after the solid matter precipitates, separate the solid part and the liquid part; remove the solvent from the liquid part to obtain palm oil oleoresin. The organic solvent is preferably at least one of n-hexane, isooctane, ethanol, acetone and other solvents that can dissolve palm oil, and the amount of the organic solvent is such that the volume ratio of the organic solvent to the palm oil is greater than or equal to 1:1. The stirring is preferably carried out at a stirring speed of 100-200 rpm for 90-120 min.

[0016] In the enzymatic transesterification in step (2), the enzyme is a lipase, preferably a sn-1,3 specific lipase, more preferably a lipase Lipozyme TL IM or Lipozyme RM IM; the amount of enzyme added is 2-5% of the substrate mass, the temperature of the transesterification reaction is 70-90° C., the reaction time is 10-40 min, and the transesterification reaction is carried out under vacuum conditions, wherein the vacuum degree is ≤5000 Pa.

[0017] Preferably, in the enzymatic transesterification in step (2), the amount of enzyme added is 2% of the substrate mass, the temperature of the transesterification reaction is 70° C., and the reaction time is 30 min.

[0018] In the enzymatic transesterification in step (2), the transesterification rate is controlled to be 80-90%, and the solid fat content of the transesterification product at 30° C. is 0.1-0.5%.

[0019] In step (3), the enzyme-catalyzed glycerolysis is a lipase, preferably one of LipozymeCALB, Lipozyme TL IM or Lipozyme RM IM; the mass ratio of transesterified palm oil olein to glycerol is 2.5:1-1:1; the amount of enzyme added is 2-5% of the mass of transesterified palm oil olein; the temperature of the glycerolysis reaction is 40-70°C; the reaction time is 60-100 min; and the glycerolysis reaction is carried out under vacuum conditions, wherein the vacuum degree is ≤5000 Pa.

[0020] Preferably, in the enzymatic glycerolysis in step (3), the mass ratio of transesterified palm oil olein to glycerol is 2.5:1, the amount of enzyme added is 5% of the mass of transesterified palm oil olein, the temperature of the glycerolysis reaction is 45° C., and the reaction time is 90 min.

[0021] In step (3), the enzymatic catalytic glycerol hydrolysis is performed to control the diglyceride content to be 40-60%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 5:5-8:2 (mass ratio), and the solid fat content at 25° C. is 0.1-0.8%.

[0022] A whipping cream base oil prepared by the above method.

[0023] Use of the above whipping cream base oil in the preparation of whipping cream.

[0024] A whipping cream is prepared from the whipping cream base oil, wherein the whipping cream base oil accounts for 15-40wt%, preferably 20%. The whipping cream prepared has a whipping time of ≤50s, a foaming rate of >150%, and a foam hardness of >25g.

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

[0026] The present invention is the first to utilize the secondary modified product of palm oil-containing fractionated soft fat, which is first esterified and then glycerolyzed, as a whipping cream base oil. Compared with other processes, the whipping cream base oil of the present invention controls the degree of esterification reaction and the degree of glycerolysis (especially the diglyceride content and its 1,3 / 1,2 diglyceride ratio) as well as the solid fat content of the secondary modified product. The crystallization performance of the secondary modified product is greatly enhanced. As a whipping cream base oil, the whipping time is drastically shortened, and the foaming rate and hardness of the foam are significantly improved. The rheological properties and microstructure reveal the synergistic effect of the secondary modified product on improving the foam properties of the whipping cream. DETAILED DESCRIPTION

[0027] The present invention is further described in detail below in conjunction with the examples, but the embodiments of the present invention are not limited thereto. The raw materials involved in the present invention can be directly purchased from the market. For process parameters not particularly noted, conventional techniques can be used. The lipases used in the examples were purchased from Novozymes.

[0028] The present invention aims to prepare a base oil for whipping cream with improved whipping performance by performing secondary modification of palm oil olein by first enzymatically catalyzing moderate ester exchange and then glycerolysis, and by controlling the diglyceride content and 1,3 / 1,2 diglyceride ratio in the secondary modification product. Compared with traditional oils, the whipping time of the oil is drastically shortened, and the foaming rate and foam hardness are significantly improved. The experimental data and comparative test data of the physical and chemical properties of the base oil are studied in the following examples, and the method is as follows:

[0029] (1) Solid fat content

[0030] The determination of solid fat content refers to AOCS Official Method Cd 16-81. Take 3mL of oil sample in a solid fat determination tube, melt it at 60℃ for 30min to eliminate crystallization memory, then transfer it to 0℃ for 60min, and then transfer it to 10, 20, 25, 30, 35, 40℃ for 30min each to measure the SFC value at each temperature. The more slowly the solid fat changes with temperature, the better the ductility of the oil.

[0031] (2) Analysis of diacylglycerol content: Component analysis was performed using HPLC (Shimadzu 20A Corp, Kyoto, Japan) equipped with an ELSD-LTII low-temperature evaporative light scattering detector and a C18 column (5 μm, 250 mm × 4.6 mm) (Dikma Technology, Beijing, China). Mobile phase setting: Solvent A was isopropanol, solvent B was acetonitrile, and the column temperature was set at 30 °C. Take 5 mg of the test sample and 10 mL of acetone and mix them thoroughly before injection. The mobile phase was in 0.8 mL / min gradient mode, and the mobile phase elution conditions were as shown in the table, where the drift tube temperature was 55 °C; the gain was set to 1.

[0032] Table 1 HPLC mobile phase elution conditions

[0033]

[0034] (3) Determination of transesterification rate: According to the composition and content of glyceride, the transesterification rate is obtained by the following equation:

[0035] Transesterification rate

[0036] A represents the type of triglyceride that is most reduced during enzymatic transesterification, B represents the type of triglyceride that is most increased during enzymatic transesterification, POL represents the triglyceride content in the raw material, EIE represents the triglyceride content after enzymatic transesterification, and RAND represents the triglyceride content after theoretically completely random transesterification. (A / B) EIE Represents the ratio of the two triglyceride contents after enzymatic transesterification, (A / B) POL Indicates the ratio of the two triglyceride contents in the raw material, (A / B) RAND It represents the ratio of triglyceride content after theoretically completely random ester exchange.

[0037] (4) Preparation of whipped cream emulsion

[0038] 1.5% (wt%) milk protein (New Zealand Dairy Brands Ltd.), 3% white sugar and 0.5% compound thickener (0.4% MCC microcrystalline cellulose, 0.1% CMC carboxymethyl cellulose) and the balance water were used as the aqueous phase, 0.3% monostearate glyceryl and 20% modified oil were used as the oil phase, and the crude emulsion was prepared by shearing at 12000 rpm for 5 min. Then, a two-stage high-pressure homogenizer was used for homogenization twice, with pressures of 80 bar and 40 bar respectively, and 0.02% sodium azide solution was added to inhibit bacterial growth.

[0039] (5) Determination of Zeta potential of emulsion

[0040] Zeta potential was measured using a Zetasizer Nano-ZS90 instrument at 20° C. Before measurement, the emulsion was diluted with deionized water at a ratio of 1:200 (v / v).

[0041] (6) Whipping time

[0042] The foam was whipped at a speed of 800 rpm, and the time required for the foam to reach the maximum hardness was defined as the whipping time.

[0043] (7) Foaming rate

[0044] The foaming rate is calculated based on the mass of whipped and unwhipped samples in the same volume:

[0045]

[0046] Where m1 and m2 represent the mass of the unwhipped sample and the mass of the whipped sample, respectively.

[0047] (8) Foam hardness

[0048] The hardness of the foam was measured using a TA.XT Plus texture analyzer equipped with an aluminum cylinder probe (model P-25; diameter: 25 mm). The compression mode used a trigger force of 5 g and the entire test was performed at 4°C.

[0049] Example 1

[0050] (1) Weigh 300g of palm oil sample (sliding melting point 22℃, commercially available, Jiali Special Oil Co., Ltd.) and melt it in a beaker, then add 600mL of n-hexane to dissolve the oil sample, immerse the beaker in a 18℃ water bath and stir, stir and immerse for 90min until solid matter precipitates, stir at 100 rpm, and use a Buchner funnel to filter and separate the solid part and the liquid part. The solid part is palm oil stearin, and the liquid part is rotary evaporated to recover n-hexane to obtain palm oil olein, which is placed in a high-temperature explosion-proof oven to remove residual solvent and obtain the final fractionated sample (sliding melting point 17℃).

[0051] (2) Weigh 100 g of palm oil, heat and melt until mixed evenly, then put it into a reactor and set the reaction temperature to 75°C. When the temperature is constant, add 2 g of lipase Lipozyme TL IM, stir with a magnetic stirrer (speed 500 r / min), and react under vacuum conditions (vacuum degree = 2000 Pa) with a water circulation pump to allow the oil and enzyme to fully react and complete the ester exchange. After reacting for 30 minutes, the reaction solution is centrifuged and separated into layers to collect the oil sample as the enzymatic ester exchange oil.

[0052] (3) Weigh 100 g of transesterified oil and 40 g of glycerol, heat and melt them until they are evenly mixed, and then put them into a reactor, and set the reaction temperature to 45°C. When the temperature is constant, add 5 g of lipase Lipozyme CALB, stir with a magnetic stirrer (speed 500 r / min), and react under vacuum conditions (vacuum degree = 5000 Pa) of a water circulation pump to allow the oil and enzyme to fully react and complete the transesterification. After 90 minutes of reaction, the reaction liquid is centrifuged to separate the glycerol layer and lipase, and the oil sample is collected as a glycerol decomposition oil sample, i.e., the secondary modification product of palm oil.

[0053] According to calculation, the ester exchange rate of the first modification is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.5%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -33mV, the foaming rate is 181.2%, the whipping time is 45s, and the foam hardness is 29.9g.

[0054] Example 2

[0055] This embodiment is the same as embodiment 1 except for the following technical features: In step (2), the reaction temperature is set to 70° C. and the reaction is carried out for 30 minutes.

[0056] According to calculation, the first modified ester exchange rate is 88%, the solid fat content of the ester exchange product at 30°C is 0.1%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.1%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -35mV, the foaming rate is 182.1%, the whipping time is 43s, and the foam hardness is 29.0g.

[0057] Example 3

[0058] This embodiment is the same as embodiment 1 except for the following technical features: In step (2), the reaction temperature is set to 90° C. and the reaction is carried out for 30 minutes.

[0059] According to calculation, the ester exchange rate of the first modification is 90%, the solid fat content of the ester exchange product at 30°C is 0.2%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.1%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -31mV, the foaming rate is 178.1%, the whipping time is 48s, and the foam hardness is 30.2g.

[0060] Example 4

[0061] This embodiment is the same as embodiment 1 except for the following technical features: In step (3), the reaction temperature is set to 60° C. and the reaction time is 90 min.

[0062] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 58%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 7:3, and the solid fat content at 25°C is 0.8%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -29mV, the foaming rate is 170.2%, the whipping time is 45s, and the foam hardness is 33.9g.

[0063] Example 5

[0064] This embodiment is the same as embodiment 1 except for the following technical features: In step (3), the reaction temperature is set to 70° C. and the reaction time is 90 min.

[0065] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 60%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 8:2, and the solid fat content at 25°C is 0.8%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -36mV, the foaming rate is 150.2%, the whipping time is 40s, and the foam hardness is 35.5g.

[0066] Example 6

[0067] This embodiment is the same as Embodiment 1 except for the following technical features: the reaction temperature of step (2) is 70°C, and the reaction temperature of step (3) is 50°C.

[0068] According to calculation, the first modified ester exchange rate is 88%, the solid fat content of the ester exchange product at 30°C is 0.1%, the diglyceride content after the second modification is 48%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 5.5:4.5, and the solid fat content at 25°C is 0.3%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -29mV, the foaming rate is 189.0%, the whipping time is 49s, and the foam hardness is 26.1g.

[0069] Example 7

[0070] This embodiment is the same as Embodiment 1 except for the following technical features: In step (2), the lipase is Lipozyme RM IM.

[0071] According to calculation, the ester exchange rate of the first modification is 80%, the solid fat content of the ester exchange product at 30°C is 0.1%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.2%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -28mV, the foaming rate is 190.5%, the whipping time is 50s, and the foam hardness is 25.3g.

[0072] Example 8

[0073] This embodiment is the same as Embodiment 1 except for the following technical features: In step (3), the lipase is Lipozyme TL IM.

[0074] According to calculation, the ester exchange rate of the first modification is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 59%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.8%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -44mV, the foaming rate is 197.9%, the whipping time is 41s, and the foam hardness is 29.0g.

[0075] Example 9

[0076] This embodiment is the same as Embodiment 1 except for the following technical features: the lipase in step (2) is Lipozyme RM IM, and the lipase in step (3) is Lipozyme TL IM.

[0077] According to calculation, the first modified ester exchange rate is 88%, the solid fat content of the ester exchange product at 30°C is 0.4%, the diglyceride content after the second modification is 59%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.6%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -35mV, the foaming rate is 184.4%, the whipping time is 41s, and the foam hardness is 29.7g.

[0078] Example 10

[0079] This embodiment is the same as Embodiment 1 except for the following technical features: the amount of lipase added in step (2) is 5 g.

[0080] According to calculation, the ester exchange rate of the first modification is 90%, the solid fat content of the ester exchange product at 30°C is 0.2%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0.4%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -25mV, the foaming rate is 167.2%, the whipping time is 39s, and the foam hardness is 36.9g.

[0081] Embodiment 11

[0082] This embodiment is the same as Embodiment 1 except for the following technical features: the amount of lipase added in step (3) is 2 g.

[0083] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 51%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 5:5, and the solid fat content at 25°C is 0.7%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -40mV, the foaming rate is 155.9%, the whipping time is 49s, and the foam hardness is 31.7g.

[0084] Comparative Example 1

[0085] This comparative example is the same as Example 1 except for the following technical features: what is weighed in step (2) is not palm oil olein, but the solid part separated by filtration in step (1), namely palm oil stearin (sliding melting point 50° C.).

[0086] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 4.5%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 5.5%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -12mV, the foaming rate is 71.2%, the whipping time is 180s, and the foam hardness is 39.9g.

[0087] Comparative Example 2

[0088] This comparative example is the same as Example 1 except for the following technical features: in step (2), palm oil (slip melting point 22° C., purchased from Kerry Special Oils & Fats Co., Ltd.) is not used as palm oil olein.

[0089] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 1.5%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -20mV, the foaming rate is 88.5%, the whipping time is 113s, and the foam hardness is 38.8g.

[0090] Comparative Example 3

[0091] This comparative example is the same as Example 1 except for the following technical features: In step (2), 100 g of palm oil olein is weighed, and the enzymatic hydrolysis of glycerides in step (3) is directly performed without transesterification.

[0092] It has been calculated that the solid fat content of palm olein at 30°C is 0%, the diglyceride content after glycerol hydrolysis modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 0%. The glycerol hydrolysis product is used in whipping cream base oil, the Zeta potential of the whipping cream is -30mV, the foaming rate is 101.2%, the whipping time is 80s, and the foam hardness is 26.0g.

[0093] Comparative Example 4

[0094] This comparative example is the same as Example 1 except for the following technical features: In step (3), 100 g of the transesterified oil is weighed and glycerol is not subjected to hydrolysis. The enzymatic transesterified oil obtained in step (2) of the example is the final product prepared in this comparative example.

[0095] It has been calculated that the primary modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, and the ester exchange product is used as whipping cream base oil. The Zeta potential of the whipping cream is -22mV, the foaming rate is 248.9%, the whipping time is 289s, and the foam hardness is 8.5g.

[0096] Comparative Example 5

[0097] This comparative example is the same as Example 1 except for the following technical features: In step (2), the reaction temperature is set to 60°C.

[0098] It was calculated that the ester exchange rate of the first modification was 70%, the solid fat content of the ester exchange product at 30°C was 0%, the diglyceride content after the second modification was 55%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product was 6:4, and the solid fat content at 25°C was 0%. The second modified product was used in whipping cream base oil, the Zeta potential of the whipping cream was -21mV, the foaming rate was 88.9%, the whipping time was 75s, and the foam hardness was 25.5g.

[0099] Comparative Example 6

[0100] This comparative example is the same as Example 1 except for the following technical features: In step (3), the reaction temperature is set to 80°C.

[0101] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 65%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 8.5:1.5, and the solid fat content at 25°C is 1.5%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -44mV, the foaming rate is 255.9%, the whipping time is 277s, and the foam hardness is 9.7g.

[0102] Comparative Example 7

[0103] This comparative example is the same as Example 1 except for the following technical features: step (3) is performed first, and then step (2) is performed.

[0104] It was calculated that the content of diglyceride after glycerol hydrolysis was 55%, 1,3 diglyceride: 1,2 diglyceride in the diglyceride product was 6:4, and the solid fat content at 25°C was 1.0%. The ester exchange rate after ester exchange was 89%, and the solid fat content of the ester exchange product at 30°C was 3.7%. The secondary modified product was used in whipping cream base oil, and the Zeta potential of the whipping cream was -30mV, the foaming rate was 99.2%, the whipping time was 80s, and the foam hardness was 25.1g.

[0105] Comparative Example 8

[0106] This comparative example is the same as Example 1 except for the following technical features: Step (2), reaction for 60 min.

[0107] According to calculation, the first modified ester exchange rate is 92%, the solid fat content of the ester exchange product at 30°C is 0.6%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 1.0%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -22mV, the foaming rate is 205.9%, the whipping time is 115s, and the foam hardness is 12.5g.

[0108] Comparative Example 9

[0109] This comparative example is the same as Example 1 except for the following technical features: Step (3), reaction for 30 minutes.

[0110] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 35%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 4:6, and the solid fat content at 25°C is 0%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -24mV, the foaming rate is 200.9%, the whipping time is 117s, and the foam hardness is 8.0g.

[0111] Comparative Example 10

[0112] This comparative example is the same as Example 1 except for the following technical features: Step (2) adopts chemical ester exchange, adds 0.3g of sodium methoxide catalyst, sets the reaction temperature to 105°C, and collects the oil sample after reacting for 30 minutes as the ester exchange oil.

[0113] According to calculation, the ester exchange rate of the first modification is 52%, the solid fat content of the ester exchange product at 30°C is 1.1%, the diglyceride content after the second modification is 55%, the 1,3 diglyceride: 1,2 diglyceride in the diglyceride product is 6:4, and the solid fat content at 25°C is 1.3%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -33mV, the foaming rate is 91.1%, the whipping time is 55s, and the foam hardness is 32.5g.

[0114] Comparative Example 11

[0115] This comparative example is the same as Example 1 except for the following technical features: Step (3) uses chemical catalytic glycerol hydrolysis, adds 2 g of sodium hydroxide catalyst, sets the reaction temperature to 200° C., and collects an oil sample as a secondary modified product after reacting for 120 min.

[0116] According to calculation, the first modified ester exchange rate is 89%, the solid fat content of the ester exchange product at 30°C is 0.3%, the diglyceride content after the second modification is 38%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 6.5:3.5, and the solid fat content at 25°C is 0.7%. The second modified product is used in whipping cream base oil, the Zeta potential of the whipping cream is -26mV, the foaming rate is 195.9%, the whipping time is 77s, and the foam hardness is 19.9g.

[0117] Comparative Example 12

[0118] This comparative example is the same as Example 1 except for the following technical features: palm oil (slip melting point 22° C., commercially available, Kerry Special Oils & Fats Co., Ltd.) is directly used as the whipping cream base oil without transesterification and glycerolysis reactions.

[0119] According to the calculation, the diglyceride content is 5%, the ratio of 1,3 diglyceride to 1,2 diglyceride in the diglyceride product is 7:3, and the solid fat content is 1.5% at 25°C. Applied to whipping cream base oil, the Zeta potential of the whipping cream is -30mV, the foaming rate is 120.0%, the whipping time is 199s, and the foam hardness is 12.0g.

[0120] Table 2 is the whipping performance comparison data of the whipping cream made from the modified products of the examples and comparative examples used in the present invention.

[0121] Table 3 is a comparison of the properties of the modified products of the embodiments and comparative examples.

[0122] Table 2

[0123]

[0124]

[0125] Table 3

[0126]

[0127] Conclusion: After moderate ester exchange of soft esters extracted from palm oil, moderate glycerol hydrolysis reaction was carried out to obtain secondary modified products, which were applied to whipping cream base oil, which can significantly reduce the whipping time of whipping cream and improve the foaming rate and foam hardness of whipping cream. These effects were achieved by controlling the modification order and degree of modification. First, oils with appropriate solid fat content were selected, and the ester exchange rate was controlled by enzymatic ester exchange, thereby controlling the change of solid fat content at 30°C. Then, secondary modification was carried out, that is, the content of diglycerides in the product and the ratio of 1,3 diglycerides to 1,2 diglycerides in diglycerides were controlled by enzymatic glycerol hydrolysis, and the solid fat content at 25°C was regulated to obtain base oil products.

[0128] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a whipping cream base oil, It is characterized in that The following steps are involved: (1) fractionating palm oil to obtain palm oil olein; (2) subjecting palm oil olein to an enzymatic transesterification to obtain transesterified palm oil olein; (3) Enzymatically catalyzing glycerolysis of the transesterified palm oil olein to obtain secondary modified palm oil diglyceride, i.e., the whipping cream base oil.

2. The method for preparing the whipping cream base oil according to claim 1, Features: The palm oil in step (1) has a sliding melting point of 22-25°C; The fractionation in step (1) is solvent fractionation or physical fractionation; the obtained palm oil olein has a sliding melting point of 16-18°C.

3. The method for preparing the whipping cream base oil according to claim 1, Features: The specific steps of the fractionation in step (1) are: melting the palm oil, adding an organic solvent to dissolve it, then stirring it at 15-20° C., filtering it after the solid matter precipitates, and separating the liquid part; removing the solvent from the liquid part to obtain palm oil olein.

4. The method for preparing the whipping cream base oil according to claim 1, Features: In step (2), the enzyme-catalyzed transesterification is lipase; the amount of enzyme added is 2-5% of the substrate mass; the temperature of the transesterification reaction is 70-90° C.; and the reaction time is 10-40 min; Preferably, in the enzymatic transesterification in step (2), the enzyme is immobilized lipase Lipozyme TLIM or Lipozyme RMIM; the enzyme addition amount is 2% of the substrate mass, the transesterification reaction temperature is 70° C., and the reaction time is 30 min.

5. The method for preparing the whipping cream base oil according to claim 1, Features: In the enzymatic transesterification in step (2), the transesterification rate is controlled to be 80-90%, and the solid fat content of the transesterification product at 30° C. is 0.1-0.5%.

6. The method for preparing the whipping cream base oil according to claim 1, Features: In step (3), the enzyme catalyzes the glycerolysis, wherein the enzyme is lipase; the mass ratio of transesterified palm oil olein to glycerol is 2.5:1-1:1; the amount of enzyme added is 2-5% of the mass of transesterified palm oil olein; the temperature of the glycerolysis reaction is 40-70° C., and the reaction time is 60-100 min; Preferably, in step (3), the enzyme catalyzed glycerolysis is one of lipase LipozymeCALB, Lipozyme TL IM or Lipozyme RM IM, the enzyme addition amount is 5% of the palm oil olein content, the glycerolysis reaction temperature is 45° C., and the reaction time is 90 min.

7. The method for preparing the whipping cream base oil according to claim 1, Features: In step (3), the enzymatic catalytic glycerol hydrolysis is performed to control the diglyceride content to be 40-60%, the 1,3 diglyceride:1,2 diglyceride in the diglyceride product is 5:5-8:2, and the solid fat content at 25°C is 0.1-0.8%.

8. A whipping cream base oil prepared according to the method according to any one of claims 1 to 7.

9. Use of the whipping cream base oil according to claim 8 in the preparation of whipping cream.

10. A whipping cream prepared from the whipping cream base oil according to claim 8, Features: In the whipping cream, the whipping cream base oil accounts for 15-40%; The whipping cream has a whipping time of ≤50s, a foaming rate of >150%, and a foam hardness of >25g.

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