Quality improvement process and application of shea butter

Abstract

The invention relates to the technical field of biochemical engineering, and particularly discloses a shea butter quality improvement technology and application, the shea butter quality improvement technology comprises the following steps: S1, adopting modified composite adsorption decoloration treatment to obtain primarily decolorized shea butter; s2, grease subjected to deacidification treatment is obtained; s3, adding nano-scale natural cellulose into the deacidified grease, and mixing under a high-speed shearing condition to form a uniform microemulsion; s4, obtaining a crude product of shea butter; and S5, obtaining the finally purified shea butter. The nano-scale natural cellulose is added, a uniform microemulsion is formed through high-speed shearing, and the effect of improving the dispersion stability of active ingredients in grease is achieved. The novel stabilizer can form a protective film in the whole processing process, active ingredients are prevented from being degraded or aggregated due to factors such as heat, oxygen or mechanical shearing, the oxidation resistance and the overall quality of the grease are further stabilized, and enzymatic deacidification treatment is carried out through food-grade lipase and a natural antioxidant.

Description

Technical Field

[0001] The invention belongs to the technical field of biochemical engineering, and particularly relates to a shea butter quality improvement process and application. Background Art

[0002] Shea butter has attracted much attention due to its rich functional active ingredients such as unsaponifiable matter, vitamin E and triterpenoid esters, and is widely used in high-end fields such as cosmetics, food and medicine. However, the existing shea butter quality improvement process has the following shortcomings:

[0003] Existing technologies often use multi-step processes such as alkali refining and acid reduction, water washing, decolorization, and high-temperature distillation and deodorization to purify oils and fats. Traditional processes usually rely on strong alkali neutralization and water washing steps during the oil and fat acid reduction process. Although these methods can reduce the content of free fatty acids to a certain extent, these methods are prone to triggering saponification reactions, causing a significant loss of valuable functional components in the oil and fat. At the same time, the water washing process will also cause additional oil and fat losses. In addition, the use of a single adsorbent to remove pigments and impurities in the oil and fat during the decolorization process often causes the acid value of the oil to rise due to high temperature and long-term operation, forcing the subsequent use of more complex high-temperature deodorization treatment. The high temperature conditions are prone to cause oxidation and degradation of sensitive active substances, thereby reducing the overall quality of the oil and fat.

[0004] At the same time, existing processes also present significant challenges in operational procedures and energy utilization: multiple steps, high energy consumption, significant equipment investment, and difficult-to-control environmental emissions. The process connections between some steps are not rational, making it difficult to achieve both oil decolorization and acid reduction, and to effectively protect functional active ingredients. The preparation process fails to fully and effectively utilize modern gentle processing technologies such as cryogenics, ultrasound, and enzymatic catalysis. As a result, while oil yields are improved, the stability and dispersibility of functional ingredients are often compromised.

[0005] Therefore, an innovative shea butter upgrading process is needed that can achieve decolorization, acid reduction, deodorization and stabilization under mild conditions, thereby reducing the acid value of the oil and removing odor while maximizing the retention of active ingredients.

[0006] In response to this, the inventors proposed a shea butter quality improvement process and application to solve the above problems. Summary of the Invention

[0007] The object of the present invention is to provide a shea butter upgrading process to solve the problems raised in the above-mentioned background technology.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] Shea butter upgrading process, including:

[0010] S1, adopt modified composite adsorption decolorization process, shea butter crude oil and modified white clay and modified diatomite are mixed according to the ratio of 1.0%~2.0% (based on grease weight), under 70 ℃ of conditions, utilize ultrasonic wave to assist and process in 1.5 hours, for removing pigment and part impurity in grease, obtain the shea butter of preliminary decolorization;

[0011] S2, add food grade lipase and natural antioxidant in the shea butter of described preliminary decolorization, react 2 hours under 5.5~6.5,40 ℃ of conditions at pH value, for catalytic conversion wherein part free fatty acid is neutral ester substance, reduce acid number, obtain the grease after acid reduction treatment;

[0012] S3, add nanometer-level natural cellulose to the grease after described acid reduction treatment, mix and form uniform microemulsion under high-speed shearing condition, for improving the dispersion stability and the antioxidant effect of active ingredient (such as polyphenols, vitamin E etc.) in grease, thus further improve the quality of grease final product in follow-up ultrasound-assisted short-chain alcohol extraction and deodorization process, obtain the shea butter with higher stability and health-care activity;

[0013] S4, in described microemulsion, add short-chain alcohol, press grease and alcohol volume ratio 1:1~1:2 to add, under inert gas protection, introduce ultrasonic assisted condition, at 30~50 ℃ of temperature, carry out continuous or batch synchronous extraction and deodorization process, for reducing oil acid value and removing aldehyde peculiar smell substances simultaneously, until oil acid value is reduced to below 0.5mg KOH / g, obtain the shea butter of low acid value low peculiar smell;

[0014] S5, vacuum low-temperature distillation process is carried out to described shea butter crude product, for reclaiming used short-chain alcohol, stabilizing grease quality simultaneously, obtain high-purity shea butter.

[0015] Preferably, the ratio of the modified clay to the modified diatomaceous earth is 2:1, and the total mass of the modified clay and the modified diatomaceous earth is 1.5% to 2% of the mass of the shea butter.

[0016] Preferably, the food-grade lipase is used to promote the synergistic effect of free fatty acids and antioxidants in shea butter, converting some acidic components into relatively stable ester compounds, thereby achieving mild acid reduction and avoiding the saponification phenomenon caused by traditional alkali method.

[0017] Preferably, the ultrasonic-assisted synchronous extraction deacidification and deodorization method can achieve a continuous decrease in the acid value of oils and fats through repeated multi-stage treatment, and significantly remove aldehyde odor substances in oils and fats, thereby improving product quality.

[0018] Preferably, the vacuum low-temperature distillation is carried out under the conditions of setting the temperature to 90° C. and the vacuum degree to 0.01 MPa, which not only recovers short-chain alcohols but also avoids the damage caused by high temperature to various functional active ingredients such as vitamin E and triterpenoid esters in the oil, thereby achieving maximum retention of the oil quality.

[0019] Preferably, the short-chain alcohol is ethanol, propanol or a mixture of ethanol and propanol.

[0020] Preferably, the food-grade lipase is an industrial-grade lipase derived from Bacillus subtilis.

[0021] Preferably, the natural antioxidant is rosemary extract.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) The present invention adds nano-sized natural cellulose to form a uniform microemulsion through high-speed shearing, which improves the dispersion stability of active ingredients in oils and fats. This new stabilizer forms a protective film throughout the entire processing process, preventing the active ingredients from degrading or aggregating due to factors such as heat, oxygen, or mechanical shear, further stabilizing the antioxidant properties and overall quality of the oil and fat.

[0024] (2) The present invention utilizes food-grade lipase and natural antioxidants to selectively catalyze the conversion of free fatty acids into relatively stable ester compounds, significantly reducing the acidic components in oils and fats without destroying other functional components of the oils and fats. This enzymatic process is mild and specific, avoiding the saponification that can occur during traditional alkaline acid reduction, while ensuring that antioxidants and other active ingredients in the oils and fats are fully retained. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention is a process flow chart of shea butter upgrading. DETAILED DESCRIPTION

[0026] The following will provide a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0027] Example 1:

[0028] See also Figure 1 As shown:

[0029] (1) Raw material preparation:

[0030] The crude shea butter produced in Dalian was used, and the initial acid value was determined to be 13.8 mg KOH / g, and the aldehyde content was determined to be 0.035%.

[0031] The oil contains about 410 mg / kg of natural vitamin E, about 1.8% of triterpenoid esters, and 4.2% of total unsaponifiable matter (all determined by HPLC).

[0032] (2) Decolorization treatment:

[0033] Materials: 1% modified white clay, 1% modified diatomaceous earth, the total amount is 2% of the weight of shea butter;

[0034] Process: 70°C, ultrasonic power 200W, treatment time 1.5 hours, magnetic stirring assistance;

[0035] Result: A decolorized product was obtained.

[0036] (3) Enzymatic acid reduction treatment:

[0037] Add food grade lipase (lipase derived from Bacillus subtilis) at an amount of 0.2% by weight of the oil;

[0038] Added natural antioxidant (rosemary extract) 0.1%;

[0039] Conditions: 40°C, pH 6.0, slow stirring, 2 hours;

[0040] The acid value was reduced to 6.5 mg KOH / g, and the oil after acid reduction treatment was obtained.

[0041] (4) Short-chain alcohol extraction and deodorization:

[0042] Use a 1:1 volume mixture of ethanol and propanol, and a 1:1.5 volume ratio of oleyl alcohol;

[0043] Process: Temperature set at 45°C, ultrasonic power 250W, extraction 3 times under inert nitrogen protection environment;

[0044] After each extraction, the layers were allowed to stand and the alcohol phase was removed, and the solvent was recovered by distillation;

[0045] Results: The acid value dropped to 0.41 mg KOH / g, and the aldehyde content dropped to <0.01%, and the product was obtained.

[0046] (5) Stabilizer microemulsion treatment:

[0047] Add 0.05% nanocellulose and emulsify at high shear speed for 20 minutes (12000 rpm);

[0048] Obtain a stable dispersed grease.

[0049] (6) Vacuum low temperature distillation:

[0050] Conditions: 90°C, 0.01 MPa, recovery of the alcohol phase and reuse;

[0051] Final product: acid value is 0.39 mg KOH / g, vitamin E retention rate is 96.5%, and triterpenoid ester retention rate is 97.8%.

[0052] Example 2:

[0053] Raw materials: Shea butter (acid value 16.5 mg KOH / g, aldehydes 0.042%)

[0054] (1) Decolorization treatment:

[0055] Modified clay and activated carbon are used together, with a total addition of 1.5% (w / w);

[0056] The treatment temperature was 75°C, with ultrasonic assistance, and the treatment time was 2 hours;

[0057] Obtain preliminarily bleached shea butter.

[0058] (2) Enzymatic acid reduction:

[0059] Lipase addition amount 0.3%, rosemary extract 0.15%, pH 6.2, temperature 42°C, time 2 hours;

[0060] The acid value was reduced to 7.4 mg KOH / g, and the oil was obtained after acid reduction treatment.

[0061] (3) Nanocellulose emulsification:

[0062] Add 0.07% nanocellulose and shear in an emulsifier for 15 minutes;

[0063] A uniform microemulsion was obtained.

[0064] (4) Ultrasonic extraction and deodorization:

[0065] Ethanol (analytical grade) was used with an oleyl to alcohol ratio of 1:2;

[0066] The temperature was 50°C, the ultrasonic time was 40 min, and each extraction was repeated twice;

[0067] The acid value dropped to 0.47 mg KOH / g and the aldehyde content was 0.008%.

[0068] (5) Low temperature vacuum distillation:

[0069] Temperature 90°C, vacuum 0.012MPa;

[0070] The final product had an acid value of 0.43 mg KOH / g, a vitamin E retention rate of 95.2%, and a triterpenoid ester retention rate of 96.7%.

[0071] Comparative Example:

[0072] The traditional process is adopted, namely: first ethanol deacidification and deodorization are carried out, and then conventional adsorption decolorization is carried out. Enzyme deacidification, ultrasound and cellulose stabilizer are not used.

[0073] Process parameters:

[0074] Acid value starting: 13.5mg KOH / g;

[0075] Deacidification and deodorization with ethanol 3 times (volume ratio of oleyl alcohol 1:2);

[0076] Decolorant dosage: 3%, stirring adsorption treatment for 3 hours, 80℃;

[0077] The final acid value rose to 0.62 mg KOH / g (due to the subsequent decolorization causing the acid value to rise);

[0078] Aldehydes were reduced to 0.012%, vitamin E retention was 89.1%, and triterpenoid ester retention was 91.5%.

[0079] The experimental data of Example 1, Example 2 and the comparative example are compared in Table 1 below.

[0080] Table 1

[0081] project Example 1 Example 2 Comparative Example Initial acid value (mgKOH / g) 13.8 16.5 13.5 Final acid value (mgKOH / g) 0.39 0.43 0.62 Aldehyde content (%) <0.01 0.008 0.012 Vitamin E retention rate (%) 96.5 95.2 89.1 Triterpenoid ester retention rate (%) 97.8 96.7 91.5 Total retention rate of unsaponifiable matter (%) 95.6 94.1 88.4 Total oil yield (%) 98.7 98.3 96.5 Whether to use enzyme acid reduction yes yes no Whether to add nanocellulose yes yes no Whether ultrasound-assisted treatment yes yes no

[0082] From the comparison in Table 1, it can be seen that the quality improvement process of the present invention has the following technical advantages:

[0083] Lower acid value: Combining enzymatic acid reduction and short-chain alcohol ultrasonic extraction technology, the acid value of oils and fats is stably reduced to below 0.4mgKOH / g, which is significantly better than the comparative example of 0.62.

[0084] High retention of functional ingredients: The retention rates of vitamin E and triterpenoid esters are both over 96%, which is significantly higher than that of the control group.

[0085] The deodorization effect is significant: the aldehyde content is reduced more fully, the odor is significantly improved, and the sensory quality of the product used in the cosmetics industry is enhanced.

[0086] Green and gentle process: avoids the use of alkali, strong acid, and long-term high-temperature treatment, retaining more functional active substances.

[0087] As can be seen above, enzymatic acid reduction using food-grade lipase and natural antioxidants can significantly reduce the acidic components in oils and fats by selectively converting free fatty acids into relatively stable ester compounds without destroying other functional components of the oil. This enzymatic process is mild and specific, avoiding the saponification that can occur during traditional alkaline acid reduction, while ensuring that antioxidants and other active ingredients in the oil are fully preserved.

[0088] The addition of nano-sized natural cellulose forms a uniform microemulsion through high-speed shearing, improving the dispersion stability of active ingredients in oils and fats. This new stabilizer forms a protective film throughout the processing process, preventing degradation or aggregation of active ingredients due to factors such as heat, oxygen, or mechanical shear, further stabilizing the antioxidant properties and overall quality of the oil.

[0089] In the description of this specification, the reference terms "one embodiment", "some embodiments", "examples", "specific examples" or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0090] In the drawings of the embodiments disclosed in the present invention, only the structures related to the embodiments disclosed in the present invention are involved. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0091] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. Shea butter upgrading process, characterized in that, The following steps are involved: S1, adopt modified composite adsorption decolorization process, shea butter crude oil is mixed with modified white clay and modified diatomaceous earth, and ultrasonic assisted treatment is carried out for 1.5 hours at 70 ° C to obtain preliminary decolorized shea butter; S2, add food grade lipase and natural antioxidant in the shea butter of described preliminary decolorization, react 2 hours under 5.5~6.5,40 ℃ of conditions at pH value, for catalytic conversion wherein part free fatty acid is neutral ester substance, reduce acid number, obtain the grease after acid reduction treatment; S3, adding nano-sized natural cellulose to the oil after the acid reduction treatment, and mixing under high-speed shear conditions to form a uniform microemulsion; S4, in described microemulsion, add short-chain alcohol, press grease and alcohol volume ratio 1:1~1:2 to add, under inert gas protection, introduce ultrasonic assisted condition, at 30~50 ℃ of temperature, carry out continuous or batch synchronous extraction and deodorization process, for reducing oil acid value and removing aldehyde odor substances simultaneously, until oil acid value is reduced to below 0.5mg KOH / g, obtain shea butter crude product; S5, the shea butter of described low acid number and low peculiar smell is carried out vacuum low-temperature distillation process, for reclaiming short-chain alcohol used, obtains the shea butter of final purification.

2. Shea butter upgrading process according to claim 1, is characterized in that, The ratio of the modified clay to the modified diatomaceous earth is 2:1, and the total mass of the modified clay and the modified diatomaceous earth is 1.5% to 2% of the mass of the shea butter.

3. Shea butter upgrading process according to claim 1, is characterized in that, The food-grade lipase is used to promote the synergistic effect of free fatty acids and antioxidants in shea butter, converting some acidic components into relatively stable ester compounds, thereby achieving mild acid reduction and avoiding saponification caused by traditional alkali methods.

4. Shea butter upgrading process according to claim 1, is characterized in that, The ultrasonic-assisted synchronous extraction deacidification and deodorization method can achieve a continuous decrease in the acid value of oils and fats through repeated multi-stage treatment, and significantly remove aldehyde odor substances in oils and fats, thereby improving product quality.

5. Shea butter upgrading process according to claim 1, is characterized in that, The vacuum low-temperature distillation is carried out under the conditions of setting the temperature at 90° C. and the vacuum degree at 0.01 MPa, which not only recovers short-chain alcohols but also avoids the damage of various functional active ingredients in oils and fats caused by high temperature.

6. Shea butter upgrading process according to claim 1, characterized in that, The short-chain alcohol is ethanol, propanol or a mixture of ethanol and propanol.

7. Shea butter upgrading process according to claim 1, characterized in that, The food-grade lipase is an industrial-grade lipase derived from Bacillus subtilis.

8. Shea butter upgrading process according to claim 1, characterized in that, The natural antioxidant is rosemary extract.

9. according to the application of the prepared shea butter of shea butter upgrading process described in any one of claim 1-8 in cosmetics preparation.

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