Grease composition and application thereof

Abstract

The invention discloses a grease composition and application thereof, and belongs to the field of cream products. The invention discloses a grease composition which is characterized in that on the basis of the total mass of fatty acid, the composition of the fatty acid meets at least one of the following requirements: (1) the content of C12: 0 is 15-35%; (2) the content of C18: 1 is 17-30%; (3) the content of C18: 2 is 13%-26%; according to the total mass of the grease composition, the grease composition meets at least one of the following requirements: (1) the content of diglyceride is 13-27%; and (2) the content of triglyceride is 73-87%. The grease composition is used for preparing cream, and can improve the problem caused by poor stability of non-hydrogenated grease with low solid fat content in the application of whipping non-dairy cream, so that the cream with good whipping effect, good stiffness and good flowing property is obtained.

Description

Technical Field

[0001] The present invention belongs to the field of dairy products, and particularly relates to an oil composition and its application. Background Art

[0002] Plant-based whipped cream is a special dairy product for coating and piping, which is mainly made from vegetable oils, added with water, protein, emulsifier, thickening and stabilizing agent, essence, pigment, etc. through strict processes such as batching, emulsification, sterilization, homogenization, cooling, and filling.

[0003] The type, melting point and composition of the oil used in plant-based whipped cream play an important role in its texture, sensory characteristics and storage stability. As a raw material for plant-based whipped cream, edible hydrogenated oil must also have some special properties, such as plasticity at room temperature and rapid melting at body temperature, that is, good mouth-melting property; no high melting point components, that is, a large temperature gradient of solid fat index at higher temperatures.

[0004] Diacylglycerol (DAG) is a structural lipid in which one fatty acid in triglyceride (TAG) is replaced by a hydroxyl group. The diacylglycerol prepared from rice bran oil is in a liquid state at room temperature, has extremely low hardness, and has a very low solid fat content.

[0005] The non-hydrogenated blended oil of palm kernel fractionated stearin and rice bran oil DAG has a high content of unsaturated fatty acids. As the content of rice bran oil DAG increases, the solid fat content of the blended oil decreases significantly, which is not conducive to the whipping of cream. Compared with hydrogenated oils, due to the presence of unsaturated fatty acids and insufficient hardening degree, non-hydrogenated oils are prone to cause difficulties in whipping and shaping cream, rough cream foam, poor taste, and affect the foam hardness, stability, etc.

[0006] In the prior art, the research on vegetable cream has not well solved the above problems. For example, Patent US20080038435A1 discloses a composition composed of C12-C14 short-chain vegetable oils and long-chain vegetable oils without hydrogenation. The C12-C14 vegetable oils are derived from PKO, PKO fractionates, CNO, shea butter, babassu kernel oil, tucum oil and their mixtures; the long-chain vegetable oils are derived from soybean oil, palm oil, canola oil, corn oil, linseed oil, sunflower oil and their mixtures. The solid fat characteristics of this blended oil are similar to natural butterfat, and the shape retention of such products as a piping layer is poor. Summary of the Invention

[0007] The object of the present invention is to provide an oil and fat composition, which can be used to prepare an oil-in-water emulsion and further can be used to prepare whipped cream. This oil and fat composition can improve the problem of rough product foam caused by unsaturated fatty acids, and at the same time can also improve the stability problem of non-hydrogenated oils with a low solid fat content in the application of whipped vegetable cream. Therefore, the cream prepared with this oil and fat composition has the characteristics of high whipping rate and good stability.

[0008] To achieve the above object of the invention, the following technical solutions are adopted.

[0009] An oil and fat composition, in terms of the total mass of fatty acids, the fatty acid composition meets at least one of the following requirements:

[0010] (1) C12:0 is 15 - 35%, preferably 20 - 31%;

[0011] (2) C18:1 is 17 - 30%, preferably 20 - 27%;

[0012] (3) C18:2 is 13% - 26%, preferably 15 - 24%;

[0013] In terms of the total mass of the composition, the oil and fat composition meets at least one of the following requirements:

[0014] (1) The content of diglyceride is 13 - 27%; preferably 16 - 24%;

[0015] (2) The content of triglyceride is 73 - 87%; preferably 76 - 84%.

[0016] Preferably, the above fatty acid composition further meets at least one of the following requirements:

[0017] (1) C6:0 is 0.016 - 0.034%;

[0018] (2) C8:0 is 0.37 - 0.84%;

[0019] (3) C10:0 is 0.65 - 1.49%;

[0020] (4) C14:0 is 7.4 - 16.8%;

[0021] (5) C16:0 is 12.4 - 13.9%;

[0022] (6) C18:0 is 1.92 - 2.58%;

[0023] (7) C18:3n6 is 0.43 - 0.85%;

[0024] (8) C20:0 is 0.18 - 0.41%;

[0025] (9) The USFA is 29.5 - 58.3%.

[0026] More preferably, the above fatty acid composition further satisfies at least one of the following requirements:

[0027] (1) C6:0 is 0.02 - 0.03%;

[0028] (2) C8:0 is 0.48 - 0.73%;

[0029] (3) C10:0 is 0.8 - 1.3%;

[0030] (4) C14:0 is 9.7 - 14.6%;

[0031] (5) C16:0 is 12.7 - 13.6%;

[0032] (6) C18:0 is 2.0 - 2.5%;

[0033] (7) C18:3n6 is 0.53 - 0.75%;

[0034] (8) C20:0 is 0.23 - 0.36%;

[0035] (9) The USFA is 36 - 52%.

[0036] Preferably, the above oil - fat composition includes the following components:

[0037] Palm stearin and rice oil diglyceride.

[0038] Preferably, the above palm stearin is palm kernel stearin.

[0039] More preferably, the oil - fat composition of palm kernel stearin is more than 90% triglyceride.

[0040] More preferably, the oil - fat composition of rice oil diglyceride includes:

[0041] Diglyceride 40% ± 10%, triglyceride 60% ± 10%; among them, diglyceride includes 1,3 - diglyceride 80% ± 10% and 1,2 - diglyceride 20% ± 10%.

[0042] Preferably, the mass ratio of palm stearin to rice oil diglyceride is 4 - 6:4 - 6.

[0043] More preferably, the mass ratio of palm stearin to rice oil diglyceride is 6:4, 5.5:4.5, 5:5 or 4:6.

[0044] This application does not particularly limit the preparation method of rice oil diglyceride.

[0045] Preferably, the rice bran oil diglyceride used in the present application is prepared by an enzymatic method and / or a chemical method.

[0046] Preferably, the preparation method of the above-mentioned rice bran oil diglyceride is as follows:

[0047] Mix rice bran oil, lipase and glycerol, heat and stir for reaction; after reacting for 3 - 24 h, separate and purify to obtain rice bran oil diglyceride.

[0048] Preferably, the preparation method needs to meet at least one of the following conditions:

[0049] (1) The dosage of rice bran oil is 420 - 440 parts by mass;

[0050] (2) The dosage of lipase is 20 - 30 parts by mass;

[0051] (3) The dosage of glycerol is 60 - 70 parts by mass;

[0052] (4) The temperature of heating and stirring is 50 - 60 °C.

[0053] The present application also discloses an oil-in-water emulsion, which includes the above-mentioned oil composition, and optionally, also includes additives acceptable in food.

[0054] Preferably, the additives acceptable in the above-mentioned food include at least one of sugar, emulsifier, thickener, water retention agent, salt, and edible flavor.

[0055] Preferably, the above-mentioned sugar includes granulated sugar and / or malt syrup.

[0056] Preferably, the above-mentioned emulsifier includes at least one of sodium caseinate, Tween 60, monoglyceride fatty acid ester, diglyceride fatty acid ester, and Span 60.

[0057] Preferably, the above-mentioned thickener includes hydroxypropyl methylcellulose and / or colloid.

[0058] Preferably, the above-mentioned water retention agent is dipotassium hydrogen phosphate.

[0059] Preferably, the above-mentioned salt is edible salt.

[0060] Preferably, the components in the above-mentioned oil-in-water emulsion include at least one of the following:

[0061] The content of the oil composition is 20 - 35 wt%;

[0062] The content of sugar is 8 - 40 wt%;

[0063] The content of emulsifier is 0 - 2 wt%;

[0064] The content of thickener is 0 - 4 wt%;

[0065] The content of the water retention agent is 0-2 wt%;

[0066] The content of the salt is 0-2 wt%.

[0067] Optionally, the content of the edible essence is 0-1 wt%.

[0068] Preferably, the above oil-in-water emulsion meets at least one of the following requirements:

[0069] (1) The melting point is 25-30 °C;

[0070] (2) The iodine value is 40-60;

[0071] (3) At 10 °C, the SFC is 34-56%;

[0072] (4) At 20 °C, the SFC is 15-40%;

[0073] (5) At 25 °C, the SFC is 5-22%;

[0074] (6) At 30 °C, the SFC is 0.4-0.7%;

[0075] (7) At 35-40 °C, the SFC is 0-0.3;

[0076] (8) The viscosity is 180-300 cp.

[0077] More preferably, the above melting point is 26.1-28.9 °C.

[0078] More preferably, the above SFC at 20 °C is 17-37%.

[0079] More preferably, the above viscosity is 185-290 cp.

[0080] This application also discloses a preparation method of an oil-in-water emulsion, including the following steps:

[0081] Prepare and mix according to the above formula of the cream;

[0082] Perform sterilization, homogenization, cooling, ripening, and freezing in sequence.

[0083] This application also discloses a whipped cream, which is obtained by whipping the above oil-in-water emulsion.

[0084] Preferably, the whipping rate is more than 3 times.

[0085] More preferably, the whipping rate is more than 3.7 times.

[0086] This application also discloses a food, including the above whipped cream.

[0087] The present application has the following beneficial effects:

[0088] The oil - fat composition of the present application uses a combination of two low - melting - point oils, palm kernel stearin (PKST) and rice oil diglyceride (DAG), for preparing cream, and can obtain cream with good whipping effect, good stiffness and good fluidity. The oil - fat composition of the present application can improve the problem of rough product foam caused by unsaturated fatty acids, and can also improve the problems caused by poor stability of non - hydrogenated oils with a low solid fat content in the application of whipped vegetable cream, such as abnormal thawing of the product, "soybean curd residue" state, water precipitation, and inability to be whipped and foamed. Description of the Drawings

[0089] Figure 1 It is the appearance of the cream emulsion after thawing in the embodiment;

[0090] Figure 2 It is the appearance of the cream emulsion after thawing in the comparative example;

[0091] Figure 3 It is the appearance of the whipped cream in the embodiment;

[0092] Figure 4 It is the appearance of the whipped cream in the comparative example and the commercially available whipped cream. Detailed Embodiments

[0093] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meaning understood by those skilled in the art for the present invention. In case of conflict, the definition in this specification shall prevail.

[0094] The theories or mechanisms described and disclosed herein, whether right or wrong, shall not limit the scope of the present invention in any way, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0095] In this article, all features defined in the form of numerical ranges or percentage ranges, such as quantity, content and concentration, are only for the sake of brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be regarded as having covered and specifically disclosed all possible sub - ranges and individual values within the range (including integers and fractions). In this article, unless otherwise specified, the percentage is by mass.

[0096] In this text, for the sake of brevity of description, all possible combinations of all technical features in each implementation or embodiment are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each implementation or embodiment can be combined arbitrarily, and all possible combinations should be considered as being within the scope described in this specification.

[0097] An oil and fat composition, based on the total mass of fatty acids, the fatty acid composition meets at least one of the following requirements:

[0098] (1) C12:0 is 15 - 35%;

[0099] (2) C18:1 is 17 - 30%;

[0100] (3) C18:2 is 13% - 26%;

[0101] Based on the total mass of the composition, the oil and fat composition meets at least one of the following requirements:

[0102] (1) The content of diglyceride is 13 - 27%;

[0103] (2) The content of triglyceride is 73 - 87%.

[0104] In some preferred embodiments, the fatty acid composition meets at least one of the following requirements:

[0105] (1) C12:0 is 20 - 31%;

[0106] (2) C18:1 is 20 - 27%;

[0107] (3) C18:2 is 15 - 24%.

[0108] In some preferred embodiments, the oil and fat composition meets at least one of the following requirements:

[0109] (1) The content of diglyceride is 16 - 24%;

[0110] (2) The content of triglyceride is 76 - 84%.

[0111] In some preferred embodiments, the fatty acid composition further meets at least one of the following requirements:

[0112] (1) C6:0 is 0.016 - 0.034%;

[0113] (2) C8:0 is 0.37 - 0.84%;

[0114] (3) C10:0 is 0.65 - 1.49%;

[0115] (4) C14:0 is 7.4 - 16.8%;

[0116] (5) C16:0 is 12.4 - 13.9%;

[0117] (6) C18:0 is 1.92 - 2.58%;

[0118] (7) C18:3n6 is 0.43 - 0.85%;

[0119] (8) C20:0 is 0.18 - 0.41%;

[0120] (9) USFA is 29.5 - 58.3%.

[0121] In some preferred embodiments, the fatty acid composition further meets at least one of the following requirements:

[0122] (1) C6:0 is 0.02 - 0.03%;

[0123] (2) C8:0 is 0.48 - 0.73%;

[0124] (3) C10:0 is 0.8 - 1.3%;

[0125] (4) C14:0 is 9.7 - 14.6%;

[0126] (5) C16:0 is 12.7 - 13.6%;

[0127] (6) C18:0 is 2.0 - 2.5%;

[0128] (7) C18:3n6 is 0.53 - 0.75%;

[0129] (8) C20:0 is 0.23 - 0.36%;

[0130] (9) USFA is 36 - 52%.

[0131] In some preferred embodiments, the above oil and fat composition comprises the following components:

[0132] Palm stearin and rice bran oil diglyceride.

[0133] In some preferred embodiments, the fractionated palm stearin is preferably palm kernel stearin.

[0134] Rice bran oil diglyceride is the diglyceride prepared using rice bran oil. The type and preparation method of the rice bran oil are not particularly limited. Self - made or commercially available rice bran oil can be used to prepare rice bran oil diglyceride. The methods known in the prior art can be used to prepare rice bran oil diglyceride, for example, using enzymatic or chemical methods for preparation.

[0135] In some preferred embodiments, the oil composition of rice bran oil diglyceride includes:

[0136] Diglyceride 40% ± 10%, triglyceride 60% ± 10%; among which, diglyceride includes 1,3-diglyceride 80% ± 10% and 1,2-diglyceride 20% ± 10%.

[0137] In some preferred embodiments, the preparation method of rice bran oil diglyceride is prepared according to the preparation method in the reference Watanabe T, Shimizu M, Sugiura M, et al. Optimization of reaction conditions for the production of DAG using immobilized 1,3-regiospecific lipase lipozyme RM IM[J]. Journal of the American Oil Chemists Society, 2003, 80(12): 1201. DOI: 10.1007 / s11746-003-0843-5.

[0138] In some preferred embodiments, the preparation method of rice bran oil diglyceride is: mixing rice bran oil, lipase and glycerol, heating and stirring for reaction; after reacting for 3 - 24 h, separating and purifying to obtain rice bran oil diglyceride.

[0139] In some preferred embodiments, the dosage of rice bran oil is 420 - 440 parts by mass, the dosage of enzyme is 20 - 30 parts by mass, and the dosage of glycerol is 60 - 70 parts by mass.

[0140] In some preferred embodiments, the dosage of fatty acid is 420 - 440 g, the dosage of enzyme is 20 - 30 g, and the dosage of glycerol is 60 - 70 g.

[0141] In some preferred embodiments, the lipase is at least one of Lipozyme RM IM, Lipozyme TL IM, Lipozyme 435, Lipozyme CALB, Amano Lipase DF 15.

[0142] In this application, the method for separating and purifying rice bran oil diglyceride is not particularly limited, and any method capable of separating and purifying the prepared rice bran oil diglyceride in the prior art can be used.

[0143] In some preferred embodiments, molecular distillation is used for separation and purification.

[0144] In some preferred embodiments, the preparation method of rice bran oil diglyceride is:

[0145] Weigh 420 - 440 g of fatty acid into a 1 L round - bottom flask, add 20 - 30 g of Lipozyme RM IM enzyme, and stir. While evacuating, heat up to 50 - 60 °C; after the temperature stabilizes, add 60 - 70 g of glycerol and stir the mixture; monitor the acid value (AV) of the mixture after adding glycerol, stop the reaction when it is close to 25 KOHmg / g. After the reaction, remove the immobilized enzyme resin in the sample, and then purify it by molecular distillation to obtain the diglyceride sample.

[0146] In some preferred embodiments, the mass ratio of palm kernel oil stearin to diglyceride is 4 - 6:4 - 6.

[0147] In some preferred embodiments, the mass ratio of fractionated palm kernel oil stearin to diglyceride is 6:4, 5.5:4.5, 5:5 or 4:6.

[0148] This application also discloses an oil - in - water emulsion, which includes the above - mentioned oil composition, and optionally, also includes additives acceptable in food.

[0149] In some preferred embodiments, the additives acceptable in food include at least one of sugar, emulsifier, thickener, water - retaining agent, salt, and edible flavor.

[0150] In some preferred embodiments, the sugar is preferably white granulated sugar and / or malt syrup.

[0151] In some preferred embodiments, the emulsifier includes at least one of sodium caseinate, Tween 60, monoglyceride fatty acid ester, diglyceride fatty acid ester, and Span 60.

[0152] In some preferred embodiments, the thickener includes hydroxypropyl methylcellulose and / or colloid;

[0153] In some preferred embodiments, the water - retaining agent is dipotassium hydrogen phosphate.

[0154] In some preferred embodiments, the salt is preferably edible salt.

[0155] In some preferred embodiments, the components in the above - mentioned oil - in - water emulsion meet at least one of the following requirements:

[0156] The content of the oil composition is 20 - 35 wt%;

[0157] The content of the sugar is 8 - 40 wt%;

[0158] The content of the emulsifier is 0 - 2 wt%;

[0159] The content of the thickener is 0 - 4 wt%;

[0160] The content of the water retention agent is 0 - 2 wt%;

[0161] The content of the salt is 0 - 2 wt%.

[0162] In some preferred embodiments, the content of white granulated sugar is 8 - 20 wt%.

[0163] In some preferred embodiments, the content of malt syrup is 8 - 20 wt%.

[0164] In some preferred embodiments, the above oil-in-water emulsion meets at least one of the following requirements:

[0165] (1) The melting point is 25 - 30 °C;;

[0166] (2) The iodine value is 40 - 60;

[0167] (3) At 10 °C, the SFC is 34 - 56%;

[0168] (4) At 20 °C, the SFC is 15 - 40%;

[0169] (5) At 25 °C, the SFC is 5 - 22%;

[0170] (6) At 30 °C, the SFC is 0.4 - 0.7%;

[0171] (7) At 35 - 40 °C, the SFC is 0 - 0.3;

[0172] (8) The viscosity is 180 - 300 cp.

[0173] In some preferred embodiments, the above melting point is 26.1 - 28.9 °C.

[0174] In some preferred embodiments, the above SFC at 20 °C is 17 - 37%.

[0175] In some preferred embodiments, the above viscosity is 185 - 290 cp.

[0176] This application also discloses a method for preparing an oil-in-water emulsion, including the following steps:

[0177] Formulate and mix according to the components of the above oil-in-water emulsion;

[0178] Perform sterilization, homogenization, cooling, ripening, and freezing in sequence.

[0179] In some preferred embodiments, formulating and mixing according to the components of the oil-in-water emulsion includes the following steps:

[0180] Prepare the aqueous phase: Weigh a certain amount of water in a beaker, add sugar and salt to the aqueous phase, and dissolve them;

[0181] Prepare the oil phase: Weigh a certain amount of oil-based composition into a beaker, and successively add an emulsifier, a thickener, etc. to the oil phase and dissolve them;

[0182] Mixing: Slowly pour the oil phase into the water phase during stirring, and quickly stir to make them fully mixed; and replenish the lost water.

[0183] In some preferred embodiments, the components of the oil-in-water emulsion are formulated and mixed, including the following steps:

[0184] Prepare the water phase: Weigh a certain amount of water into a beaker, add sugar and salt to the water phase under heating conditions, and keep the temperature constant to make them fully dissolved;

[0185] Prepare the oil phase: Weigh a certain amount of oil-based composition into a beaker, add an emulsifier, a thickener, etc. to the oil phase successively under heating conditions, and keep the temperature constant to make them fully dissolved;

[0186] Mixing: Slowly pour the oil phase into the water phase during stirring, and quickly stir to make them fully mixed; and replenish the lost water.

[0187] In some preferred embodiments, during the preparation of the water phase, heat to 65 - 67 °C.

[0188] In some preferred embodiments, during the preparation of the oil phase, heat to 70 - 75 °C.

[0189] In some preferred embodiments, the temperature of the above mixing is 65 - 67 °C.

[0190] In some preferred embodiments, pasteurization is used for sterilization.

[0191] In some preferred embodiments, the specific operation of pasteurization is to heat the emulsion at 65 - 67 °C for 5 - 10 min.

[0192] In some preferred embodiments, the homogenization pressure is 200 - 500 bar.

[0193] In some preferred embodiments, homogenization is carried out twice.

[0194] In some preferred embodiments, the pressures for the two homogenizations are 200 - 300 bar and 400 - 500 bar respectively.

[0195] In some preferred embodiments, the cooling method is rapid cooling: Cool to 10 - 15 °C using a low-temperature bath at -10 °C.

[0196] In some preferred embodiments, the temperature for aging is 4 °C.

[0197] In some preferred embodiments, the aging time is more than 6 h.

[0198] In some preferred embodiments, the aging time is 6 - 24 h.

[0199] In some preferred embodiments, the freezing temperature is below -18°C.

[0200] In some preferred embodiments, the freezing time is 12 - 24 h.

[0201] This application also discloses a whipped cream. The whipped cream is prepared by whipping the above oil-in-water emulsion.

[0202] In some preferred embodiments, the whipping rate of the oil-in-water emulsion is 3 times or more.

[0203] In some preferred embodiments, the whipping rate of the oil-in-water emulsion is 3.7 times or more.

[0204] In some preferred embodiments, the temperature of the oil-in-water emulsion during whipping is 4°C - 10°C.

[0205] In some preferred embodiments, the ambient temperature during whipping is 20 - 25°C.

[0206] This application also discloses a food product comprising the above whipped cream.

[0207] The present invention will be further described below by way of examples, but the scope of the present invention is not limited by the content of the following examples. The protection scope of the present invention is only defined by the claims, and any omission, substitution or modification made by those skilled in the art based on the disclosed embodiments of the present invention will fall within the protection scope of the present invention.

[0208] Conventional instrument and equipment in the art are used in the following examples. For the experimental methods without specific conditions indicated in the following examples, they are generally carried out under conventional conditions or according to the conditions recommended by the manufacturers. Various raw materials are used in the following examples, and unless otherwise specified, all are commercially available products. In the specification of the present invention and the following examples, unless otherwise specified, "%" represents weight percentage, "parts" represents weight parts, and ratios represent weight ratios.

[0209] The sources of the materials used in the examples are shown in Table 1:

[0210] Table 1 Sources of raw materials for examples and comparative examples

[0211] Ingredient List Manufacturer Palm Kernel Stearin (PKST) Shanghai Kerry Food Industry Co., Ltd. Rice Bran Oil Diacylglycerol (DAG) Self-made Malt Syrup COFCO Biochemical Energy (Yushu) Co., Ltd. White Granulated Sugar COFCO Sugar Co., Ltd. Sodium Caseinate Fonterra Group Tween 60 Guangdong Runhua Chemical Co., Ltd. Mono- and Diglycerides of Fatty Acids / Polyglycerol Fatty Acids Danisco (China) Co., Ltd. Span 60 Lonza Hydroxypropyl Methylcellulose IFF Colloids (Xanthan Gum, Guar Gum, Gellan Gum, Sodium Alginate, etc.) Danisco Food Flavor Givaudan Dipotassium Hydrogen Phosphate Sichuan Jindi Yamei Edible Salt Jiangsu Salt Industry Group

[0212] The preparation method of rice bran oil DAG is as follows: Weigh 434 g of rice bran oil (purchased Jinlongyu rice bran oil in the market) into a 1 L round-bottom flask, add 25 g of Lipozyme RM IM enzyme, and gently stir at 125 rpm for 10 min. Heat up to 55 °C while evacuating. After the temperature stabilizes, add 66 g of glycerol, and stir the mixture with an impeller at a speed of 450 rpm. Start timing when glycerol is added. Take samples (4 - 8 mL) every hour with a pipette with a filter to monitor the acid value (AV). Stop the reaction when it approaches 25 KOHmg / g. The reaction time is 3 - 24 hours. After the reaction ends, centrifuge at 1000 g for 5 min to quickly remove the immobilized enzyme resin in the sample, and then purify by molecular distillation (10 -3 mbar, 185 °C, 200 rpm) to obtain a diglyceride sample. The obtained rice bran oil diglyceride sample contains 40% diglyceride and 60% triglyceride. Among them, the diglyceride includes 80% 1,3-diglyceride and 20% 1,2-diglyceride.

[0213] In the following comparative examples, the difference in the preparation method of palmitic DAG from that of rice bran oil DAG is only that rice bran oil is replaced by palm oil.

[0214] Examples

[0215] 1. Preparation of oil and fat composition:

[0216] PKST and DAG are formulated according to the ratios in the following table:

[0217] Table 2 Ratios of oil and fat compositions in examples and comparative examples

[0218]

[0219] The ratios in Table 2 are mass ratios. Measure the fatty acid composition of the formulated oil and fat composition. The measurement method of fatty acid composition refers to GB 5009.168-2016 National Food Safety Standard Determination of Fatty Acids in Foods. Mix the samples to be detected, weigh 0.3 - 1.0 g into a 15 ml sample bottle. Add 5 ml of n-hexane and 3 ml of 0.5 mol / ml KOH-CH3OH solution, cover and mix well, then place in an oven at 60 °C for 0.5 h. After taking out, immediately centrifuge at 4500 r / min for 5 min, and take the supernatant for analysis.

[0220] The measurement results are shown in Table 3:

[0221] Table 3 Fatty acid compositions of oil and fat compositions in each example and comparative example

[0222]

[0223]

[0224] In Table 3, HPKO is Hydrogenated Palm kernel oil.

[0225] For the oil and fat compositions after blending in each of the examples and comparative examples, the oil and fat compositions are shown in Table 4.

[0226] Table 4 Oil and Fat Compositions of Examples and Comparative Examples

[0227]

[0228] 2. Preparation of Vegetable Cream

[0229] The formulations and dosages of the vegetable cream in each of the examples and comparative examples are shown in Table 5, and the percentages in Table 5 are mass percentages:

[0230] Table 5 Cream Formulations of Each Example

[0231]

[0232]

[0233] In addition to the above examples and comparative examples, commercially available cream was also purchased for comparison. The oil base of this commercially available product is hydrogenated vegetable oil; the commercially available cream can be whipped directly after thawing.

[0234] After preparation according to the formulations in Table 5, the specific preparation method of the cream is as follows:

[0235] 1) Prepare the aqueous phase: Weigh a certain amount of water into a beaker, place it on a heating platform, stir and heat to 70 °C; add sugar and salt to this aqueous phase, and balance the temperature at 70 °C to make them dissolve fully.

[0236] 2) Prepare the oil phase: Weigh a certain amount of oil and fat into a beaker, place it on a heating platform, stir and heat to 65 °C; add emulsifiers, thickeners, etc. to the oil phase in sequence, and keep the temperature to make them dissolve fully.

[0237] 3) Mixing: Slowly pour the oil phase into the aqueous phase during stirring, and stir rapidly at 75 °C to make them mix fully; replenish the lost water.

[0238] 4) Pasteurization: Heat the emulsion at 80 °C for 10 min (supplement water appropriately during this period).

[0239] 5) Homogenization: Homogenize the emulsion twice at 300 bar and 500 bar.

[0240] 6) Quick cooling: Cool to 15 °C using a low-temperature bath at -10 °C.

[0241] 7) Ripening: Ripen the emulsion in an environment at 4 °C for 24 h.

[0242] 8) Freezing: Place the ripened sample at -18°C for 24 hours for freezing preservation.

[0243] 9) Thawing: Place the frozen sample at 4°C for 24 hours for thawing.

[0244] 10) Whipping: Take 400 g of the sample and whip it with a whisk at speed 6 until the peaks disappear; perform whipping when the temperature of the thawed sample is 10°C, and the ambient temperature during whipping is room temperature.

[0245] During the preparation process according to the above preparation method, the state of the cream is as follows:

[0246] In the ripening step: When the emulsion prepared in each example was ripened at 4°C, the emulsions obtained in Examples 1-4 and Comparative Examples 1-6 had good fluidity and low viscosity; the emulsions obtained in Comparative Examples 7 and 8 had relatively poor fluidity and high viscosity.

[0247] In the freezing step: The emulsions obtained in each example were all white solids after freezing at -18°C.

[0248] In the thawing step, the thawed emulsion was as Figure 1 , Figure 2 shown: The creams obtained in Examples 1-4 and Comparative Examples 4 and 5 thawed normally, the emulsion had good fluidity, low viscosity, and no particulate matter; the cream products obtained in Comparative Examples 1, 6 and 7 had poor stability, could not thaw normally, showed solid-liquid separation and caking; they were in the shape of "tofu", and obvious solid-liquid separation and caking occurred after continued placement; the creams obtained in Comparative Examples 2 and 3 could not thaw normally and remained as dry paste-like solids after thawing; the commercially available cream thawed normally, had good fluidity and low viscosity.

[0249] In the whipping step, the whipped cream was as Figure 3 , 4 shown: The creams obtained in Examples 1-4 and the commercially available cream could be whipped and had good stiffness and clear piping contours; the cream obtained in Comparative Example 1 had rough foam and large pores; the creams obtained in Comparative Examples 2-3 and Comparative Examples 7 and 8 could not be whipped; the cream obtained in Comparative Example 4 was soft and had poor plastic stability; the cream obtained in Comparative Example 5 could not be inflated and shaped.

[0250] Test Example

[0251] The following tests were respectively carried out on the vegetable creams obtained in the examples:

[0252] 1. Determination of oil indexes

[0253] 1) Slip melting point

[0254] The measurement was carried out according to AOCS Official Method Cc 3-25. The oil was heated to 110 °C and then cooled to 60 °C. A 1-1.5 cm oil sample was taken with a capillary tube, refrigerated at 4 °C for 16 h, and then heated in a water bath (heating rate: 0.5 °C / min) to the temperature point at which the oil started to slide upwards. The recorded temperature was the slip melting point.

[0255] 2) Iodine value

[0256] The measurement was carried out according to the Wijs method in GB / T 5532. First, the sample was melted and mixed evenly (60-70 °C), dried and filtered at 103 °C. An appropriate amount (0.2-3 g) of the oil sample was weighed into a 250 mL iodine flask. 20 mL of carbon tetrachloride was measured with a measuring cylinder to dissolve the sample. 20 mL of Wijs solution was accurately measured and added to the iodine flask. The flask was covered and sealed with water, and placed in the dark for 30 min. After taking it out, 20 mL of 15% potassium iodide solution and 100 mL of distilled water were added. It was titrated with 0.1 mol / L sodium thiosulfate standard solution until the solution changed from red to light yellow. 1 mL of starch indicator was added, and the titration was continued until the blue color disappeared.

[0257] 3) SFC

[0258] The measurement was carried out according to the direct method for determining solid fat content by pulsed nuclear magnetic resonance method in GB / T 31743-2015 for animal and vegetable oils and fats. The oil sample was placed in a water bath at 60 °C for 30 min, then placed in a water bath at 0 °C for 60 min. Then the oil sample was placed at 10 °C, 20 °C, 25 °C, 30 °C, 35 °C, and 40 °C respectively for 30 min, and the measurement was carried out on a nuclear magnetic resonance instrument.

[0259] 2. Determination of emulsion performance indicators

[0260] 1) Detection of emulsion viscosity (Brookfield DV2T viscometer)

[0261] 40 mL of the emulsion sample was taken and placed in a 50 mL centrifuge tube. The viscosity was detected at a rotation speed of 100 rpm for 1 min, and 6 points were taken to calculate the average value. The viscosity value (cP), torque (%), and sample temperature (°C) were recorded.

[0262] 3. Evaluation of whipping performance

[0263] 1) Determination of whipping time and whipping rate

[0264] 400 g of the thawed emulsion was taken and whipped with a whisk (Kenwood KMC510) at speed 6 (rotation speed 160 rpm). When the liquid cream became thick, the surface gloss disappeared, and soft peaks formed, it was the end point of whipping, and the whipping time used was recorded.

[0265] Whipping rate = mass of unwhipped whipped cream of the same volume / mass of whipped whipped cream of the same volume.

[0266] 2) Sensory evaluation

[0267] The mouthfeel and greasiness were examined by tasting, and the gloss and fineness of the product were judged by visual inspection. The test results are shown in Table 4.

[0268] Table 4 Test results of each embodiment

[0269]

[0270]

[0271] The results of the sensory evaluation are as follows:

[0272] The cream obtained in Example 1 had a delicate mouthfeel, good stiffness, and a relatively clear piping outline (see Figure 3 );

[0273] The cream obtained in Example 2 had a delicate mouthfeel, good stiffness, and a clear piping outline (see Figure 3 );

[0274] The cream obtained in Example 3 had a delicate mouthfeel, good stiffness, and a relatively clear piping outline (see Figure 3 );

[0275] The cream obtained in Example 4 had a delicate mouthfeel, good stiffness, and a relatively clear piping outline (see Figure 3 );

[0276] The cream obtained in Comparative Example 1 had a strong foaming feeling, rough foam, and large pores (see Figure 4 );

[0277] The cream obtained in Comparative Example 4 was soft and had poor stability in piping shaping (see Figure 4 );

[0278] The cream obtained in Comparative Example 5 could not be inflated and shaped (see Figure 4 );

[0279] The commercially available cream had a thick mouthfeel, a relatively hard texture, and obvious and clear piping patterns (see Figure 4 ).

[0280] From the above examples and comparative examples, it can be seen that the combination of two low-melting-point oils, palm kernel stearin and rice oil diglyceride, used in this application can obtain a cream with good whipping property, good stiffness, and good fluidity.

Claims

1. A grease composition, characterized in that The fatty acid composition of the oil and fat composition, calculated based on the total weight of fatty acids, meets at least one of the following requirements: (1) C12:0 is 15-35%, preferably 20-31%; (2) C18:1 is 17-30%, preferably 20-27%; (3) C18:2 is 13%-26%, preferably 15-24%; The grease composition, calculated based on the total mass of the composition, shall meet at least one of the following requirements: (1) diglyceride content 13-27%, preferably 16-24%; (2) Triglyceride content 73-87%; preferably 76-84%.

2. The grease composition according to claim 1, wherein The fatty acid composition also meets at least one of the following requirements: (1) C6:0 is 0.016-0.034%, preferably 0.02-0.03%; (2) C8:0 is 0.37-0.84%, preferably 0.48-0.73%; (3) C10:0 is 0.65-1.49%, preferably 0.8-1.3%; (4) C14:0 is 7.4-16.8%, preferably 9.7-14.6%; (5) C16:0 is 12.4-13.9%, preferably 12.7-13.6%; (6) C18:0 is 1.92-2.58%, preferably 2.0-2.5%; (7) C18:3n6 is 0.43-0.85%, preferably 0.53-0.75%; (8) C20:0 is 0.18-0.41%, preferably 0.23-0.36%; (9) USFA is 29.5-58.3%, preferably 36-52%.

3. The grease composition according to claim 1, wherein The grease composition comprises the following components: palm oil stearin and rice oil diglycerides; Preferably, the oil composition has a rice oil diglyceride content of 40-60% based on the total mass of the composition; The palm oil stearin is preferably palm kernel oil stearin; Preferably, the mass ratio of the palm oil fractionated stearin to the rice oil diglyceride is 4-6:4-6; More preferably, based on the mass of the rice oil diglyceride, the rice oil diglyceride includes 40%±10% diglyceride and 60%±10% triglyceride.

4. The grease composition according to any one of claims 1 to 3, wherein The preparation method of rice oil diglyceride is as follows: The rice oil, lipase and glycerol are mixed, heated and stirred to react; after reacting for 3-24 hours, the rice oil diglyceride is separated and purified; Preferably, the preparation method needs to meet at least one of the following conditions: (1) The amount of rice bran oil is 420-440 parts by weight; (2) the lipase is used in an amount of 20-30 parts by weight; (3) The amount of glycerol is 60-70 parts by mass; (4) The temperature of the heating and stirring is 50-60°C.

5. An oil-in-water emulsion, characterized in that A fat composition according to any one of claims 1 to 3, optionally further comprising an additive acceptable in food; The acceptable additives in the food preferably include at least one of sugar, emulsifier, thickener, humectant, salt, and edible flavoring; The sugar is preferably white sugar and / or maltose syrup; the emulsifier preferably includes at least one of sodium caseinate, Tween 60, monoglyceride fatty acid ester, diglyceride fatty acid ester, and Span 60; the thickener preferably includes hydroxypropyl methylcellulose and / or colloid; the humectant is preferably dipotassium hydrogen phosphate; and the salt is preferably edible salt.

6. The oil-in-water emulsion according to claim 5, wherein The ingredients in the formula include at least one of the following: The content of the grease composition is 20-35wt%; The sugar content is 8-40wt%; The content of the emulsifier is 0-2wt%; The content of the thickener is 0-4wt%; The content of the water-retaining agent is 0-2wt%; The salt content is 0-2 wt%; and Optionally, the content of the edible flavor is 0-1 wt%.

7. The oil-in-water emulsion according to claim 5 or 6, characterized in that The oil-in-water emulsion meets at least one of the following requirements: (1) Melting point is 25-30°C; preferably 26.1-28.9°C; (2) Iodine value is 40-60; (3) At 10°C, SFC is 34-56%; (4) At 20°C, the SFC is 15-40%, preferably 17-37%; (5) At 25°C, SFC is 5-22%; (6) At 30°C, SFC is 0.4-0.7%; (7) At 35-40°C, SFC is 0-0.3; (8) The viscosity is 180-300 cp, preferably 185-290 cp.

8. A method for preparing an oil-in-water emulsion, characterized in that: The following steps are also included: Prepare and mix the oil-in-water emulsion according to claim 5 or 6; Sterilization, homogenization, cooling, maturation and freezing are carried out in sequence.

9. A whipping cream, characterized in that The whipping cream is prepared by whipping the oil-in-water emulsion according to any one of claims 5 or 6; preferably, the whipping rate of the oil-in-water emulsion is 3 times or more, more preferably 3.7 times or more.

10. A food, characterized in that The whipping cream according to claim 9.

Images