Preparation method of zero-trans low-saturation high-beta'crystal form margarine

Abstract

The invention discloses a preparation method of zero-trans low-saturation high-beta'crystal form margarine, and belongs to the technical field of food processing. The method comprises the following steps: by taking camellia oil and palm stearin in a mass ratio of 7: 3 as base oil, adding 7.33% of immobilized lipase to carry out enzymatic transesterification, centrifuging to remove the lipase, adding 6% of glyceryl distearate to prepare base oil, mixing with 1% of sucrose fatty acid ester and 15% of water, emulsifying, quenching, kneading and curing to obtain a finished product. According to the invention, an enzymatic transesterification and oleogel dual structuring technology is adopted, and process parameters are accurately regulated and controlled, so that the product realizes zero trans-fatty acid residue, the saturation degree of transesterification grease is only 30.39%, the beta'crystal form proportion is high, and the caseinization property and the stability are excellent. The method is mild in process and easy to industrially popularize, and the prepared margarine can be widely applied to baked products such as cookies and bread and serves as an ideal substitute of animal butter.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for preparing zero-trans, low-saturation, high-β'-crystal margarine. Background Technology

[0002] Margarine, as an important food processing ingredient, is widely used in baked goods such as cookies and bread, and can replace animal butter to provide good processing properties and flavor. The traditional production of margarine mostly relies on hydrogenated oil technology, which produces a large amount of trans fatty acids (TFA) during the production process. The intake of trans fatty acids can have adverse effects on human cardiovascular health.

[0003] To address the trans fatty acid problem, the industry has gradually developed structured technologies such as fractionation, chemical transesterification, single enzymatic transesterification, and oleogel. However, these existing technologies all have significant drawbacks: hydrogenation technology suffers from the drawbacks of high temperature and high pressure processes and inevitably produces trans fatty acids; fractionation technology has poor modification targeting, and the product still has a high content of saturated fatty acids; chemical transesterification reactions are highly random, energy-intensive, and have insufficient product quality stability; oils prepared by single enzymatic transesterification have a high saturated fat content and poor crystal morphology; and oleogel technology requires a high addition amount, which can easily lead to hardening of the food texture and affect the eating experience.

[0004] Currently, there is no existing technology that can simultaneously achieve "zero trans-formation, low saturation, high β' crystal form, and high caseinability" in margarine preparation, failing to meet the food industry's dual demands for health benefits and processing characteristics. Therefore, developing a margarine preparation method that balances health and practicality has become a pressing technical problem to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a method for preparing zero-trans, low-saturation, high-β' crystal form margarine, in order to solve the technical defects of existing margarine such as trans fatty acid residue, high saturated fatty acid content, low β' crystal form ratio, and insufficient creaminess.

[0006] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: A method for preparing zero-trans, low-saturation, high-β'-crystal, highly creamy margarine includes the following steps: (1) Raw material preparation: Camellia oil and palm stearin were selected as base oils in a mass ratio of 7:3. Sn-1,3 specific immobilized lipase, distearate, sucrose fatty acid ester and distilled water were prepared. The preferred amount of immobilized lipase was 7.33% of the total mass of the base oil. This amount can balance the efficiency and cost of transesterification reaction and achieve the best reaction selectivity.

[0007] (2) Enzymatic transesterification reaction: Add 2-10% of the total mass of immobilized lipase to the base oil and use a rotary evaporator at a speed of 70 r / min and a temperature of 45-65℃ for 1-5 h. The preferred reaction conditions are a temperature of 58℃ and a reaction time of 2 h 20 min, under which the enzyme activity is the highest and the oil saturation can be fully reduced. After the reaction is completed, centrifuge at a speed of 6000 r / min for 10 min to remove the lipase and obtain transesterified oil (EIE).

[0008] (3) Preparation of base oil: Add 1-6% of the mass of glyceryl distearate to the transesterified oil obtained in step (2), mix evenly to obtain base oil; the preferred addition amount of glyceryl distearate is 6%, which can maximize the optimization of crystal structure while avoiding hardening of texture; if glyceryl monostearate, beeswax or candelilla wax are selected, the addition amount can be adjusted in the same proportion, and its core function is to assist in the construction of oleogel network.

[0009] (4) Mixing and emulsification: Add 1% of the mass of sucrose fatty acid ester to the base oil, and then add 15% of the total mass of margarine distilled water. Stir and mix at 80°C and then cool for emulsification. Stirring at 80°C can ensure that all components are fully dissolved and improve the uniformity of emulsification.

[0010] (5) Rapid cooling and kneading: The emulsified mixture is subjected to rapid cooling and kneading at -18℃, 0℃ or -80℃; -18℃ is the optimal rapid cooling temperature, which is suitable for high-air-filling scenarios such as cookies and bread; 0℃ is suitable for ordinary baking scenarios such as cakes; -80℃ is suitable for industrial production scenarios with rapid prototyping.

[0011] (6) Maturation: The product after rapid cooling and kneading is matured at 20℃ or 25℃ for 48h to obtain zero trans-saturated high β' crystal form high cheesin margarine.

[0012] This invention employs a dual structuring technology of enzymatic transesterification and oleogel, achieving synergistic optimization of health properties and processing characteristics through precise control of raw material ratios and process parameters. Enzymatic transesterification technology solves the problem of high additive content in single oleogel technology. Through selective catalysis of specific enzymes, it reduces oil saturation under mild conditions and avoids the formation of trans fatty acids. Oil gel technology overcomes the shortcomings of poor crystal morphology of single enzymatic transesterification by increasing the proportion of β' crystal form through the network structure constructed by glyceryl distearate. The 7:3 mass ratio of camellia oil to palm stearin provides a suitable fatty acid composition basis for the transesterification reaction. The synergistic effect of sucrose fatty acid esters further optimizes the emulsification effect, and different gradients of quenching and kneading temperatures can be adapted to the needs of different application scenarios.

[0013] The present invention has the following beneficial effects: (1) Excellent health properties: The prepared margarine achieves zero trans fatty acid residue, and the transesterified oil saturation is only 30.39%, which is significantly lower than that of traditional margarine and products prepared by existing structured technology, and is in line with the development trend of healthy food; (2) Outstanding processing characteristics: The product has a high proportion of β' crystal form, especially under the rapid cooling and kneading conditions at -18℃, the β' crystal form has the best strength, good condensability, and can form a stable crystal network, effectively locking in air bubbles and meeting the air filling requirements of baked products. (3) Strong stability: The viscosity of the sample prepared at -18℃ decreases little with increasing shear rate, and maintains stable texture and properties during processing and storage; (4) Good compatibility: The transesterified oil has the best compatibility with glyceryl distearate, and the crystals are uniform and fine, which ensures the uniformity of the product texture. (5) The process is mild and environmentally friendly: the enzymatic ester exchange reaction is mild, does not require high temperature and high pressure, has low energy consumption, and the process of centrifugation to remove lipase is simple, efficient and easy to promote industrially. Attached Figure Description

[0014] Figure 1 The image shows the product obtained in Example 1; Figure 2 The product image obtained in Example 2; Figure 3 The product image obtained in Example 3; Figure 4 A polarized light microscope image of a mixture of transesterified fat and glyceryl distearate. Figure 5 Rheological relationship curves for products in different embodiments; Figure 6 XRD patterns for different implementation cases; Figure 7 Polarizing microscope images of different implementation cases; Figure 8 The esterification strength of sample groups from different embodiments. Detailed Implementation

[0015] The principles and features of the present invention are described below with reference to the accompanying drawings. The examples given are only for explaining the present invention and are not intended to limit the scope of the present invention.

[0016] Example 1: Preparation of margarine by rapid cooling and kneading at -18℃ (1) Raw material preparation: Weigh 70g of camellia oil and 30g of palm stearin and mix them as base oil (mass ratio 7:3). Prepare 7.33g of sn-1,3 specific immobilized lipase, 6g of distearate, 1g of sucrose fatty acid ester, 0.0001g of β-carotene and 15g of deionized water. (2) Base oil pretreatment: The base oil is placed under vacuum dehydration at 65°C for 1 hour and then cooled to 45°C~65°C; (3) Enzymatic transesterification reaction: Sn-1,3 specific immobilized lipase was added to the pretreated base oil and placed in a rotary evaporator. The rotation speed was set to 70 r / min, the vacuum environment was set to 58℃, and the rotary evaporation reaction was carried out for 2 h 20 min. After the reaction was completed, the mixture was placed in a centrifuge and centrifuged at 6000 r / min for 10 min. The supernatant was taken as the low saturated fatty acid transesterified oil (EIE). (4) Preparation of oil phase: Add glyceryl distearate, sucrose fatty acid ester and β-carotene to the transesterified oil, heat to 80°C and stir to dissolve, forming a homogeneous oil phase; (5) Aqueous phase preparation: Deionized water was heated to 80°C to obtain an aqueous phase; (6) Emulsification and rapid cooling kneading: 85% oil phase and 15% water phase are mixed, and after being treated by high-speed shearing at 10000r / min and ultrasonication at 450W for 1min, they are placed in an environment of -18℃ and kneaded at 300r / min for 7min to form artificial butter emulsion. (7) Maturation: Place the raw margarine in a constant temperature environment of 20℃ for 48 hours to mature and obtain the finished margarine product.

[0017] Example 2: Preparation of margarine by rapid cooling and kneading at 0°C Steps (1)-(4) are exactly the same as in Example 1; (5) Aqueous phase preparation: Same as in Example 1; (6) Emulsification and rapid cooling kneading: 85% oil phase and 15% water phase are mixed, and after being treated by high-speed shearing at 10000r / min and ultrasonication at 450W for 1min, they are placed in a 0℃ environment and kneaded at 300r / min for 7min to form artificial butter emulsion. (7) Maturation: Same as in Example 1, to obtain the finished margarine product.

[0018] Example 3: Preparation of margarine by rapid cooling and kneading at -80℃ Steps (1)-(4) are exactly the same as in Example 1; (6) Aqueous phase preparation: Same as in Example 1; (7) Emulsification and rapid cooling kneading: 85% oil phase and 15% water phase are mixed, and after being treated by high-speed shearing at 10000r / min and ultrasonication at 450W for 1min, they are placed in an environment of -80℃ and kneaded at 300r / min for 7min to form artificial butter emulsion. (7) Maturation: Same as in Example 1, to obtain the finished margarine product.

[0019] Example Performance Testing and Summary 1. Detection Indicators and Results The core performance of the margarine products prepared in the above three embodiments was tested, and the results are as follows: 2. Summary of Implementation Examples The core purpose of the three embodiments in this invention is to verify the effect of different quenching and kneading temperatures on the final performance of margarine. All embodiments are based on the dual-structured technology of "enzymatic ester exchange + oil gelation", strictly follow the unified raw material ratio, pretreatment process, emulsification parameters and maturation conditions, and only change the single variable of quenching and kneading temperature to ensure the validity and comparability of the test results.

[0020] The following key conclusions can be drawn from the test results: (1) All embodiments achieved the health attributes of "zero trans and low saturation". The saturation of transesterified fat was stable between 30.39% and 30.42%, which was consistent with the expected target and significantly lower than that of traditional margarine and existing structured technology products. This proves that the raw material ratio and enzymatic transesterification process of the present invention have good stability and can reliably avoid the generation of trans fatty acids and reduce the content of saturated fatty acids. (2) The rapid cooling kneading temperature has a significant regulatory effect on the processing characteristics (β' crystal form, whipping properties, and stability) of the product: -18℃ is the optimal rapid cooling temperature. Under this condition, the margarine prepared exhibits the strongest β' crystal form characteristic peak at 4.2Å, and the crystals are fine needle-like and evenly distributed. The formed crystal network can effectively wrap and lock air bubbles (bubble locking rate 92%), resulting in the best whipping properties. At the same time, the viscosity decreases by only 2%, and the stability is the best, which fully meets the processing requirements of cookies, bread, etc., which have high creaminess and strong aeration capacity. (3) Although the products under the rapid cooling and kneading conditions of 0℃ and -80℃ did not reach the optimal performance, they still maintained the healthy properties of zero trans and low saturation. The β' crystal form, whipping properties and stability all met the requirements of the corresponding application scenarios: the 0℃ product is suitable for ordinary baking scenarios such as cakes, which do not require high aeration capacity but require a soft texture; the -80℃ product is suitable for industrial rapid prototyping production, which can shorten the production cycle and improve production efficiency. (3) The β-carotene added in Example 1 did not have an adverse effect on the core performance of the product (crystal form, saturation, whipping properties) and can be used as an optional auxiliary material for product coloring, further expanding the application flexibility of the product. (5) All process steps in all embodiments are simple and controllable. The equipment involved (rotary evaporator, centrifuge, high-speed shear machine, ultrasonic equipment, etc.) are all conventional equipment in the food processing industry. The enzymatic transesterification reaction conditions are mild (58°C, vacuum environment). The energy consumption is reduced by more than 30% compared with chemical transesterification. The centrifugal removal of lipase is efficient and convenient. The compatibility between distearate and transesterified oil is optimal (uniform and fine crystals). The emulsification effect of sucrose fatty acid ester is stable. The overall process is feasible for industrial promotion.

[0021] In summary, this invention has fully verified the scientific validity and practicality of the technical solution through multiple embodiments, clarified the optimal process parameters (-18℃ rapid cooling kneading), and provided differentiated process options to suit different scenarios. It can achieve the core invention objective of "zero trans, low saturation, high β' crystal form, and high condensability" and solve many defects of the prior art.

[0022] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing zero-trans, low-saturation, high-β'-crystal margarine, characterized in that, Includes the following steps: S1: Using vegetable base oil and palm stearin as base oil, immobilized lipase is added to carry out enzymatic transesterification reaction, and transesterified oil is obtained after centrifugation to remove lipase. S2: Add 1%-6% of distearate (or one or more selected from glyceryl monostearate, beeswax, and candelilla wax) to the transesterified oil to prepare a base oil, then mix and emulsify it with sucrose fatty acid ester and water, and after rapid cooling, kneading, and ripening, margarine is obtained. S3: The above preparation process adopts a dual structuring technology of enzymatic transesterification and oil gelation. The transesterification fat saturation of the margarine is 30.39%±0.03%.

2. The preparation method according to claim 1, characterized in that, The plant-based oil is one or more of camellia oil, corn oil, soybean oil, and rice bran oil; the mass ratio of camellia oil to palm stearin is 7:

3.

3. The preparation method according to claim 1, characterized in that, The immobilized lipase is a sn-1,3 specific immobilized lipase, and the amount added is 2%-10% of the total mass of the base oil.

4. The preparation method according to claim 1, characterized in that, The enzymatic transesterification reaction was carried out using a rotary evaporator under the following conditions: rotation speed 70 r / min, temperature 45-65℃, and evaporation time 1-5 h.

5. The preparation method according to claim 1, characterized in that, The conditions for centrifugation to remove lipase were: rotation speed 6000 r / min and centrifugation time 10 min.

6. The preparation method according to claim 1, characterized in that, The amount of distearate added is 1-10% of the mass of the transesterified oil.

7. The preparation method according to claim 1, characterized in that, The amount of sucrose fatty acid ester added is 1% of the mass of the base oil.

8. The preparation method according to claim 1, characterized in that, The water is added at a ratio of 15% of the total mass of the margarine.

9. The preparation method according to claim 1, characterized in that, The rapid cooling and kneading temperature is any one of -18℃, 0℃, or -80℃; -18℃ is suitable for baking scenarios with high aeration requirements such as cookies and bread, 0℃ is suitable for ordinary baking scenarios such as cakes, and -80℃ is suitable for industrial production scenarios with rapid prototyping.

10. The preparation method according to claim 1, characterized in that, The aging process is carried out at a temperature of 20°C or 25°C for 48 hours.

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