Preparation method of high-steady-state low-calorie short-long-chain structure ester gel grease

Abstract

The invention discloses high-steady-state low-calorie short-chain and long-chain structure ester gel oil ester and a preparation method and application thereof, and the preparation method comprises the following steps: mixing edible vegetable oil with short-chain triglyceride, adding immobilized lipase Lipozyme TL IM, and synthesizing base material oil through an enzymic method; the preparation method comprises the following steps: dissolving a flavonoid substance in ethanol, adding into the base material oil, uniformly mixing, carrying out suspension evaporation to remove ethanol, adding the gelator, heating and stirring until the mixture is clear and transparent, standing and cooling to room temperature, thereby obtaining the low-heat short-long chain structure ester gel grease. According to the invention, the solid / semi-solid plastic fat is prepared by adopting the ester with a short-long chain structure as the base material oil and adding a small amount of gel to gelatinize the liquid grease, and compared with the traditional plastic fat, the solid / semi-solid plastic fat has the advantages that the heat is obviously reduced, the unsaturated fatty acid content is obviously increased, and the solid / semi-solid plastic fat is beneficial to health.

Description

Technical Field

[0001] The invention belongs to the field of functional foods, and specifically relates to a method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester Background Art

[0002] Short-chain structural esters are important new resource food raw materials and belong to functional oils. Short-chain structural esters are structural esters formed by simultaneously introducing long-chain fatty acids (mainly palmitic acid, stearic acid, oleic acid, linoleic acid, etc.) and short-chain fatty acids (mainly acetic acid, propionic acid, butyric acid and caproic acid) into the same glycerol skeleton. Short-chain triglycerides can be roughly divided into two categories: one is SSL, which contains two short carbon chains and one long carbon chain acyl; the other is LLS, which contains two long carbon chains and one short carbon chain acyl (S: short-chain fatty acid; L: long-chain fatty acid). The unit calorific value of short-chain fatty acids is much lower than that of long-chain fatty acids, resulting in a lower calorie content of short-chain structural esters, which is only half of that of traditional edible oils, about 5kcal / g. Short-chain structural esters contain short-chain fatty acids, which have a smaller molecular volume and a shorter carbon chain length than other fatty acids, can provide energy for a long time and steadily, and are more easily absorbed in the stomach. In addition, short-chain esters can significantly reduce postprandial blood lipids, inhibit obesity, and reduce body fat accumulation. Functional oils are an important source of innovation for special medical foods.

[0003] Since short-chain esters are liquid fats and lack plasticity, they cannot replace traditional plastic fats in the production of cream cheese. Oleogels have the characteristics of low saturated fatty acids and zero trans fatty acids, and have certain plasticity, and can completely or partially replace traditional plastic fats, such as butter. Therefore, it is of great significance to convert liquid short-chain esters into oleogels for the production of low-heat cream cheese products. Summary of the invention

[0004] The purpose of this section is to summarize some aspects of embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and the invention title of this application to avoid blurring the purpose of this section, the specification abstract and the invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0005] In view of the above problems and / or the problems existing in the prior art, the present invention is proposed.

[0006] Therefore, the purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester.

[0007] In order to solve the above technical problems, the present invention provides the following technical solution: a method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester. The method is characterized in that: the method comprises: mixing edible vegetable oil with short-chain triglycerides, adding immobilized lipase Lipozyme TL IM, and synthesizing base oil by enzymatic method; dissolving flavonoids in ethanol, adding the mixture to the base oil and mixing evenly, removing the ethanol by suspended evaporation, adding a gelling factor, heating and stirring until the mixture is clear and transparent, and cooling to room temperature to obtain the low-calorie short-chain structure ester gel oil ester.

[0008] As a preferred embodiment of the preparation method of the present invention, the flavonoids include one of luteolin, dihydromyricetin, gallic acid and tannic acid, and the added amount is 0.02wt% to 0.1wt% of the base oil.

[0009] As a preferred embodiment of the preparation method of the present invention, the edible vegetable oil includes one of camellia oil, sunflower seed oil, trichosanthes seed oil, rice oil, corn oil, peanut oil, and rapeseed oil; the short-chain triglyceride includes one of triacetin triglyceride, tributyrin triglyceride, and tricaproin triglyceride; and the molar ratio of the edible vegetable oil to the short-chain triglyceride is 1:3 to 1:2.

[0010] As a preferred embodiment of the preparation method of the present invention, the gel factor comprises one or more of sodium stearoyl lactylate, carnauba wax, β-sitosterol and monoglyceride.

[0011] As a preferred embodiment of the preparation method of the present invention, the heating and stirring has a stirring speed of 200 to 500 rpm, a time of 20 to 35 min, and a temperature of 85 to 95°C.

[0012] As a preferred embodiment of the preparation method of the present invention, the amount of gel factor added is 4-10wt% of the mass of the low-calorie short-chain structure ester gel oil, and the amount of base oil added is 90-96wt% of the mass of the low-calorie short-chain structure ester gel oil.

[0013] Another object of the present invention is to overcome the deficiencies in the prior art and provide a method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester to obtain a low-calorie, short-chain structure ester gel oil ester loaded with luteolin.

[0014] Another object of the present invention is to overcome the deficiencies in the prior art and provide a low-calorie short-chain structure ester gel oil ester loaded with luteolin for use in the preparation of cream cheese.

[0015] As a preferred embodiment of the preparation method of the present invention, the application of the high-stable low-calorie short-chain structure ester gel oil ester in the preparation of cream cheese is characterized by comprising: heating skimmed milk and skimmed milk powder in a water bath, adding white vinegar, stirring and filtering to obtain curd; mixing low-calorie short-chain structure ester gel oil ester, salt and curd, stirring and refrigerating to obtain cream cheese.

[0016] As a preferred embodiment of the preparation method of the present invention, the addition amount of the low-calorie short-chain structure ester gel oil ester is 2.53%, the addition amount of skim milk is 84.32%, the addition amount of skim milk powder is 9.44%, the addition amount of white vinegar is 3.37%, and the addition amount of salt is 0.34%.

[0017] As a preferred embodiment of the preparation method of the present invention, the water bath heating temperature is 90° C. and the heating time is 10 min.

[0018] Beneficial effects of the present invention:

[0019] (1) The present invention adopts short-chain structural ester as base oil and prepares solid / semi-solid plastic fat by adding a small amount of gelling agent to gel liquid oil. Compared with traditional plastic fat, the calorie content is significantly reduced and the unsaturated fatty acid content is significantly increased, which is beneficial to health.

[0020] (2) The luteolin and the short-chain structure ester of the present invention can synergistically enhance the network structure strength and antioxidant capacity of the gel oil ester. The short-chain structure ester gel oil ester loaded with luteolin makes the cream cheese product have lower calories and at the same time gives the cream cheese product good performance and good product surface color. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative labor. Among them:

[0022] Figure 1 is a frequency scanning curve of different flavonoid gel oils in Example 1 of the present invention and Comparative Examples 1 to 4; wherein Figure 1 (A) Figure 1 A is the storage modulus G′ of the frequency scanning curves of different flavonoid gel oils in Example 1 of the present invention and Comparative Examples 1 to 4; Figure 1(B) is the frequency scanning curve consumption modulus G″ of different flavonoid gel oils in Example 1 of the present invention and Comparative Examples 1 to 4; A is the oil gel without adding antioxidant; B is the addition of 0.1wt% of tannic acid based on the base oil; C is the addition of 0.1wt% of luteolin based on the base oil; D is the addition of 0.1wt% of gallic acid based on the base oil; E is the addition of 0.1wt% of dihydromyricetin based on the base oil.

[0023] Figure 2 The effects of different amounts of luteolin added on the oxidative stability of the gel oil in Examples 1, 3 to 6 of the present invention; wherein A is without adding dihydroquercetin; B is 0.025wt% luteolin based on base oil; C is 0.05wt% luteolin based on base oil; D is 0.075wt% luteolin based on base oil; E is 0.1wt% luteolin based on base oil; and F is 0.125wt% luteolin based on base oil. DETAILED DESCRIPTION

[0024] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0025] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0026] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0027] Unless otherwise specified, all raw materials used in the examples of the present invention are commercially available, as shown in Table 1 for details.

[0028] Table 1

[0029]

[0030] Example 1

[0031] A method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester:

[0032] (1) Sunflower oil and triacetin were taken at a molar ratio of 1:2.5, and the intermittent enzyme reaction was carried out in a batch jacketed heated stirred tank reactor. In a solvent-free system, commercial immobilized lipase Lipozyme TL IM was added, and the lipase addition amount was 10% (w / w, relative to the total mass of the reactants). The reaction was carried out at a set temperature (65°C) under normal pressure and magnetic stirring (200 rpm) for 8 hours;

[0033] After the reaction, centrifuge at 6000r / min for 12min to remove lipase, filter, and obtain the crude product of short-chain structure lipid; after alkali refining and deacidification, obtain the pure short-chain structure ester, and titrate with 0.8mol / L KOH solution in combination with the calculated theoretical alkali addition amount, and then add hot water above 85℃ (hydration) to wash and separate. Take the upper oil layer, vacuum dry at 55℃, pressure -0.08Pa, 30min, and centrifuge at 6500r / min for 15min to obtain the purified product short-chain structure lipid 1.

[0034] (2) Accurately weigh 0.092 g of luteolin (0.1 wt% based on the base oil), dissolve it in 500 ul of anhydrous ethanol and mix well, add 92 g of the short-chain structural lipid 1 prepared in step (1), and suspend and steam for 45 to 60 min to obtain a mixture;

[0035] (3) Accurately weigh the carnauba wax (8 g) and the mixture of step (2) into a dry glass container, heat in a water bath at 90° C. and stir (speed of 300 rpm, time of 35 min) until the carnauba wax is completely dissolved in the short-chain structural lipid 1 to form a transparent solution, and stand at room temperature (20° C.) for 60 h to obtain the carnauba wax gel oil ester loaded with luteolin.

[0036] Example 2

[0037] The difference from Example 1 is that the sunflower seed oil in step (1) is replaced by camellia oil, and the carnauba wax in step (3) is replaced by β-sitosterol (1.6 g) and monoglyceride (6.4 g) to obtain a β-sitosterol + monoglyceride complex gel oil ester loaded with luteolin.

[0038] Comparative Example 1

[0039] The difference from Example 1 is that luteolin is not added.

[0040] Comparative Example 2

[0041] The difference from Example 1 is that the luteolin in step (2) is replaced by tannic acid.

[0042] Comparative Example 3

[0043] The difference from Example 1 is that the luteolin in step (2) is replaced by gallic acid.

[0044] Comparative Example 4

[0045] The difference from Example 1 is that the luteolin in step (2) is replaced by dihydromyricetin.

[0046] All rheological measurements of the oleogels were performed using a DHR-3 rheometer equipped with parallel plates (40 mm diameter, 1 mm gap). The experiments were performed in LVR, and frequency sweep tests were performed at 25 °C, with a strain of 0.01% and a frequency range of 0.1–100 Hz.

[0047] like Figure 1 As shown in (A) and (B), G′>G″, and all samples formed semisolids. The addition of tannic acid, luteolin, gallic acid and dihydromyricetin can enhance the G′ value of the gel oil and enhance the gel network structure. The enhancement effects are in the following order: luteolin>dihydromyricetin>gallic acid>tannic acid, indicating that luteolin and short-chain esters can enhance the gel network structure most significantly.

[0048] Example 3

[0049] The difference from Example 1 is that the amount of luteolin added in step (2) is 0.025 wt %.

[0050] Example 4

[0051] The difference from Example 1 is that the amount of luteolin added in step (2) is 0.050 wt %.

[0052] Example 5

[0053] The difference from Example 1 is that the amount of luteolin added in step (2) is 0.075 wt %.

[0054] Example 6

[0055] The difference from Example 1 is that the amount of luteolin added in step (2) is 0.125 wt %.

[0056] like Figure 2 With the increase of luteolin addition, the final peroxide value of the oil gel oil gradually decreased, and the oxidative stability was enhanced. When the luteolin addition amount was 0.125wt% based on the base oil, the antioxidant effect was not much different from that of 0.1wt%, so the luteolin addition amount was selected as 0.1wt%. The addition of luteolin can simultaneously enhance the gel network strength and oxidative stability.

[0057] Example 7

[0058] The present invention provides a method for preparing a high-stable low-calorie short-chain structure ester gel oil ester, and application of the low-calorie short-chain structure ester gel oil ester prepared in cream cheese:

[0059] (1) Accurately weigh 500 g of skim milk and 56 g of skim milk powder, mix well, heat in a 90°C water bath for 10 min, add 20 g of white vinegar while stirring, and filter the mixture with gauze for 25 min to obtain curd.

[0060] (2) 15 g of luteolin-loaded carnauba wax gel oil ester prepared in Example 1 and 2 g of salt were added to the curd obtained in step (1), and the mixture was stirred at high speed for 3 min using a blender to obtain cream cheese, which was then refrigerated at 4° C. to obtain structured ester-based oil gel cream cheese 1.

[0061] Example 8

[0062] The difference from Example 7 is that the carnauba wax gel oil ester loaded with luteolin in step (2) is replaced by the β-sitosterol + monoglyceride complex gel oil ester loaded with luteolin in Example 2.

[0063] Fatty acid composition of structured ester gel oil ester cream cheese:

[0064] The crude fat of the cheese sample was extracted by the Roz-Gottli method. 0.05 g of crude fat was accurately weighed in a 10 mL centrifuge tube, and 0.5 mL of n-hexane and 1 mL (2 mol / L) of KOH-methanol solution were added. After oscillation and mixing, methyl esterification was performed. The mixture was homogenized with a vortex mixer (3 min). Then 1 mL of saturated NaCl and 1 mL of n-hexane were added, centrifuged at 3000 rpm for 3 min, and the supernatant was transferred to a small tube. 1 mL of saturated NaCl and 1 mL of n-hexane were added to the original system, and the mixture was extracted again by centrifugation at 3000 rpm for 3 min. The solutions obtained from the two extractions were mixed, dried with nitrogen, 1 mL of n-hexane was added to dissolve, 0.5-1 ml of the sample solution was separated in an injection vial, and the upper layer was collected. After dehydration with anhydrous sodium sulfate, it was injected into GC-FID for analysis. The results are shown in Table 2:

[0065] Table 2

[0066]

[0067] The short-chain structure esters loaded with luteolin were prepared with camellia oil as the long chain, and the gel factor was 8% of β-sitosterol + monoglyceride. ND means not detected.

[0068] Luteolin-loaded short-chain esters prepared with sunflower oil as the long chain, carnauba wax with a gel factor of 8%. ND means not detected.

[0069] The content of unsaturated fatty acids in short-chain and long-chain structure ester cream cheese is significantly higher than that in commercially available cream cheese, and the content of saturated fatty acids is significantly lower than that in butter cream cheese.

[0070] The color of cheese is measured with a high-precision spectrophotometer:

[0071] Brightness L*, red-green a*, yellow-blue b*

[0072] Table 3 Cheese color analysis

[0073]

[0074] The color of short-chain and long-chain structured ester cream cheese is similar to that of commercially available cream cheese.

[0075] The texture of structured ester-based oil gel cream cheese:

[0076] The cheese was refrigerated at 4 °C before testing, and the textural properties of the cream cheese samples were determined using a TAXT PLU texture analyzer.

[0077] Table 4 Texture of cheese

[0078]

[0079] The texture of structured ester cream cheese is similar to the hardness and stickiness of commercial cream cheese.

[0080] Sensory evaluation of structured ester-based oil gel cream cheese:

[0081] Table 5

[0082]

[0083]

[0084] Table 6

[0085]

[0086] The color, shape, aroma, taste and appearance of structured ester cream cheese were similar to those of commercially available cream cheese in terms of sensory evaluation.

[0087] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the present invention.

Claims

1. A method for preparing a high-stable, low-calorie, short-chain structure ester gel oil ester, characterized in that: The method comprises the following steps: mixing edible vegetable oil with short-chain triglyceride, adding immobilized lipase Lipozyme TL IM to synthesize base oil by enzymatic method; dissolving flavonoids in ethanol, adding the mixture to the base oil and mixing evenly, removing the ethanol by suspended evaporation, adding a gelling factor, heating and stirring until the mixture is clear and transparent, and cooling the mixture to room temperature to obtain the low-calorie short-chain structure ester gel oil ester.

2. The preparation method according to claim 1, characterized in that: The flavonoids include one of luteolin, dihydromyricetin, gallic acid and tannic acid, and the added amount is 0.02wt% to 0.1wt% of the base oil.

3. The preparation method according to claim 1, characterized in that: The edible vegetable oil includes one of camellia oil, sunflower seed oil, trichosanthes seed oil, rice oil, corn oil, peanut oil, and rapeseed oil; the short-chain triglyceride includes one of triacetin triglyceride, tributyrin triglyceride, and tricaproin triglyceride; wherein the molar ratio of the edible vegetable oil to the short-chain triglyceride is 1:3 to 1:

2.

4. The preparation method according to claim 1, characterized in that: The gel factor comprises one or more of sodium stearoyl lactylate, carnauba wax, β-sitosterol and monoglyceride.

5. The preparation method according to claim 1, characterized in that: The heating and stirring has a stirring speed of 200-500 rpm, a time of 20-35 min, and a temperature of 85-95°C.

6. The preparation method according to claim 6, characterized in that: The amount of gel factor added is 4-10wt% of the mass of the low-calorie short-chain structure ester gel oil, and the amount of base oil added is 90-96wt% of the mass of the low-calorie short-chain structure ester gel oil.

7. A high-stable, low-calorie, short-chain structure ester gel oil ester obtained by the preparation method of claims 1 to 8.

8. The use of a high-stable, low-calorie, short-chain structure ester gel oil ester in the preparation of cream cheese according to claim 7, characterized in that: The method comprises the following steps: heating skimmed milk and skimmed milk powder in a water bath, adding white vinegar, stirring and filtering to obtain curd; and mixing low-calorie short-chain structure ester gel oil ester, salt and curd, stirring and refrigerating to obtain cream cheese.

9. The use according to claim 8, characterized in that: The addition amount of the low-calorie short-chain structure ester gel oil ester is 2.53%, the addition amount of skimmed milk is 84.32%, the addition amount of skimmed milk powder is 9.44%, the addition amount of white vinegar is 3.37%, and the addition amount of salt is 0.34%.

10. The use according to claim 8, characterized in that: The water bath heating temperature is 90° C. and the heating time is 10 min.

Images