A method for preparing a gel grease resistant to temperature fluctuations and a gel grease

Abstract

The present application relates to the technical field of food industry, and particularly relates to a preparation method of gel oil fat resistant to temperature fluctuation and gel oil fat, wherein the preparation method comprises the following steps: S1, taking vegetable oil as a base material, adding 0.2%-6% of a composite gelling agent in terms of total weight, heating and stirring, and keeping warm until the composite gelling agent is completely melted; S2, subjecting the system obtained in S1 to quenching and kneading treatment; S3, cooling the system obtained in S2 to 18-35 DEG C to obtain a finished product and filling a can. The preparation method of gel oil fat resistant to temperature fluctuation disclosed in the present application has good temperature resistance.

Description

Technical Field

[0001] This invention relates to the field of food industry technology, specifically to a method for preparing a gel oil that is resistant to temperature fluctuations and the gel oil itself. Background Technology

[0002] Anhydrous gel fats are a common raw material for producing chocolate pastes and chocolate fillings. They can enhance the silky texture and more diverse flavors of these foods, thereby increasing their commercial value.

[0003] However, existing commercially available gel oils and their finished products (including various chocolate pastes and fillings) are easily affected by environmental temperature fluctuations during storage, transportation and shelf life, which can cause the three-dimensional crystalline network in the gel oil to be destroyed, the liquid oil bound by the network to seep out, solid-liquid separation, and the final product to become dry, rough and of poor quality.

[0004] In view of this, the purpose of the present invention is to provide a new technical solution to solve the existing technical problems. Summary of the Invention

[0005] This application discloses a method for preparing a temperature-resistant gel oil and the gel oil itself. The temperature-resistant gel oil has good stability and uniformity and can remain stable when the temperature changes.

[0006] The objective of this invention is achieved through the following technical solution: The primary objective of this application is to provide a method for preparing a gel oil that is resistant to temperature fluctuations, comprising the following steps: S1. Using vegetable oil as a base, add 0.2%-6% of the total weight of the composite gelling agent, heat and stir, keep warm until the composite gelling agent is completely melted, and stir and mix evenly; S2. The system obtained in S1 is subjected to rapid cooling and kneading. S3. Cool the system obtained in S2 to 18-35℃ to obtain the finished product, and then pack it into cans.

[0007] In some specific embodiments, the melting point of the vegetable oil is ≤12°C.

[0008] In some specific embodiments, the vegetable oil includes any one of liquid palm oil, rapeseed oil, soybean oil, corn oil, sunflower oil, or cottonseed oil.

[0009] In some specific embodiments, the composite gelling agent contains ≥43% C20+ saturated fatty acids by weight percentage.

[0010] In some specific embodiments, the preparation process of the composite gelling agent includes: 1) Refining high-erucic acid rapeseed oil as raw material; 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; 3) Hydrolyze the hydrogenated oil obtained in 2) to obtain fatty acids and glycerol; 4) Fatty acids with carbon chains less than 18 are removed by distillation to obtain fatty acids rich in C20:0 and C22:0. 5) The above C20:0 and C22:0 are subjected to esterification reaction with glycerol to obtain a mixture of monoglycerides, diglycerides and triglycerides rich in C20:0 and C22:0, thus obtaining a composite gelling agent; Of these, the content of C20:0 is 6-9% and the content of C22:0 is 90-94% based on the total weight of the composite gel.

[0011] In some specific embodiments, the preparation process of the composite gelling agent includes: 1) Refining high-erucic acid rapeseed oil as raw material; 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; 3) The hydrogenated oil obtained in 2) is subjected to transesterification with glycerol to obtain mono-, di-, and tri-fatty acid glycerides; 4) The system obtained in 3) is refined to obtain a mixture of mono-, di-, and tri-fatty acid glycerides rich in C20:0 and C22:0, thus obtaining a composite gelling agent; Of these, the content of C20:0 is 6-7% and the content of C22:0 is 40-45% based on the total weight of the composite gel.

[0012] In some specific embodiments, in S1, the temperature is heated to 75-90°C and kept warm until the composite gel agent is completely melted.

[0013] In some specific embodiments, the rapid cooling and kneading process in S2 is specifically carried out at a rate of 1000-2500 kg / h through a set of wall-mounted heat exchangers and a kneading agitator. The heat exchanger uses Freon, ammonia, or carbon dioxide as the refrigerant, with a temperature setting of -20℃ to 0℃, a heat exchange area of ​​1m², a scraper speed of 240-350rpm, and a kneader stirring tooth speed of 180-260rpm.

[0014] In some specific embodiments, the cooling rate in S3 is 0.3℃ / min-30℃ / min.

[0015] A second objective of this application is to provide a gel oil prepared by the preparation method described above.

[0016] The beneficial effects of this invention are: This invention provides a method for preparing a temperature-fluctuation-resistant gelled oil. The preparation process is simple, cost-effective, and suitable for large-scale production. The method utilizes rapid cooling and kneading to ensure the prepared gelled oil exhibits good stability and consistency, enabling it to withstand temperature fluctuations. A composite gelling agent is used; because the composite gelling agent contains long-chain saturated fatty acids with higher melting points, it more easily precipitates from its dissolved state upon cooling and is less prone to dissolving upon heating. Therefore, the prepared oil possesses excellent temperature fluctuation resistance.

[0017] The gel grease described in this application has good stability and uniformity, and can remain stable when the temperature changes. Attached Figure Description

[0018] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0019] Figures 1(a)-(d) are static test diagrams of the present invention; Figures 2(a)-(d) are diagrams of the natural solidification test of the present invention; Figure 3 This is a graph showing the solid fat content of the present invention; Figures 4(a)-(b) are experimental diagrams of the simulated heat filling and storage of the present invention; Figures 5(a)-(b) are thermal test diagrams of the gel grease of the present invention; Figures 6(a)-(o) are the full texture curves of the present invention. Detailed Implementation

[0020] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to embodiments. The content mentioned in the embodiments is not intended to limit the present invention.

[0021] As used herein, “and / or” includes all combinations of any and one or more of the associated listed items. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. As used herein, the singular forms “a,” “an,” “an,” and “the” are also intended to include the plural forms unless the context clearly indicates otherwise. Further understanding is needed; when used in this specification, “comprising” designates the stated features, integers, steps, operations, elements, and / or components, but does not exclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or combinations thereof.

[0022] Unless otherwise defined, all terms used herein (including technical and scientific terms) have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Further understanding is that terms, such as those defined in common dictionaries, are interpreted in accordance with their meaning in the context of the relevant field and are not idealized or overly formal, unless expressly defined herein.

[0023] The exemplary invention described herein may suitably omit any one or more limiting elements, which are not specifically disclosed herein. Therefore, terms such as “comprising,” “including,” “containing,” etc., should be interpreted broadly and non-limitingly. Furthermore, the terminology used herein is for descriptive purposes without limitation, and it is unintentional to use terms that do not include any equivalent characteristics, but only to describe a portion of their characteristics; however, various modifications are possible within the scope of the invention according to the claims. Therefore, while the invention has been specifically disclosed through preferred embodiments and optional features, variations of the invention embodied by the modifications disclosed herein may be noted by those skilled in the art, and such modifications and variations are considered to be within the scope of the invention.

[0024] All raw materials or reagents used in the embodiments and comparative examples of this invention were purchased from mainstream manufacturers on the market. Those without specified manufacturers or concentrations are all analytical grade raw materials or reagents that are routinely available. There are no particular restrictions as long as they achieve the expected effect. The instruments and equipment used in this embodiment were all purchased from major manufacturers on the market. There are no particular limitations as long as they achieve the expected effect. Where specific techniques or conditions are not specified in this embodiment, they shall be performed in accordance with the techniques or conditions described in the literature in this field or according to the product instructions.

[0025] Currently, commercially available gelled oils are produced by adding gelling substances (such as partially or fully hydrogenated oils, mono- and diglyceride fatty acid esters, and polyglyceride fatty acid esters) to liquid oils (such as liquid palm oil, rapeseed oil, and corn oil) through a coagulation-promoting process. Other gelling agents and gelled oil preparation methods have also been reported. These gelling agents include beeswax, candelilla wax, lecithin, ceramide, oryzanol, phytosterols, ethyl cellulose (nanocellulose), proteins, and polysaccharides. The processing techniques involve high-temperature melting (vitrification), emulsification, homogenization dispersion, and condensation crystallization. However, these research methods all have some shortcomings due to limitations imposed by food regulations, application scenarios, and practical effects. This invention provides a method for preparing a temperature-resistant gelled oil and the gelled oil itself. A specific coagulation-promoting process is used to prepare a gelled oil with excellent resistance to environmental temperature fluctuations. The method for preparing the temperature-resistant gelled oil includes the following steps: S1. Using vegetable oil as a base, add 0.2%-6% of the total weight of the composite gelling agent, heat and stir, keep warm until the composite gelling agent is completely melted, and stir and mix evenly; The mixture is heated and stirred to a temperature of 75-90℃ and kept warm until the composite gel agent is completely melted.

[0026] S2. The system obtained in S1 is subjected to rapid cooling and kneading. Specifically, the process involves rapid cooling and kneading at a rate of 1000-2500 kg / h, using a set of wall-mounted heat exchangers and a kneading agitator. Alternatively, rapid cooling, rapid cooling, or kneading can be performed; The heat exchanger uses Freon, ammonia, or carbon dioxide as the refrigerant, is set to -20℃, and has a heat exchange area of ​​1m². 2 The scraper speed is 240-350 rpm, and the kneader mixing tooth speed is 180-260 rpm.

[0027] S3. Cool the system obtained in S2 to 18-35℃ to obtain the finished product, and then pack it into cans.

[0028] The cooling rate was set to 0.3℃ / min-30℃ / min.

[0029] Furthermore, S1 uses vegetable oil as a base material. Specifically, the vegetable oil includes any one of liquid palm oil, rapeseed oil, soybean oil, corn oil, sunflower oil, or cottonseed oil.

[0030] The composite gelling agent contains any one or more of monoglycerides, diglycerides, and triglycerides; The composite gel contains ≥43% C20+ saturated fatty acids by weight percentage.

[0031] In one specific embodiment, the preparation process of the composite gelling agent includes: 1) Refining high-erucic acid rapeseed oil as raw material; The refining process employs current standard chemical and physical refining processes, specifically: a. Add phosphoric acid to remove the gum; b. Add sodium hydroxide to the system obtained in a to neutralize the remaining phosphoric acid; c. Add bleaching clay to the system obtained in b to adsorb and decolorize; d. The system obtained in c is deodorized by steam at a temperature of 240-260℃ to obtain refined oil.

[0032] 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; Specifically, using the existing hydrogenation process, the resulting hydrogenated oils have an iodine value ≤10.

[0033] 3) Hydrolyze the hydrogenated oil obtained in 2) to obtain fatty acids and glycerol; 4) Fatty acids with carbon chains less than 18 are removed by distillation to obtain fatty acids rich in C20:0 and C22:0. C20:0 is arachidic acid, and C22:0 is behenic acid.

[0034] 5) The above C20:0 and C22:0 are subjected to esterification reaction with glycerol to obtain a mixture of mono, di, and triglycerides rich in C20:0 and C22:0, thus obtaining a composite gel agent.

[0035] In some specific embodiments, the content of C20:0 is 6-9% by total weight of the composite gel, the content of C22:0 is 90-94% and the content of C24:0 is 1-2%.

[0036] In another specific embodiment, the preparation process of the composite gelling agent includes: 1) Refining high-erucic acid rapeseed oil as raw material; 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; 3) The hydrogenated oil obtained in 2) is subjected to transesterification with glycerol to obtain mono-, di-, and tri-fatty acid glycerides; 4) The system obtained in 3) is refined to obtain a mixture of monoglycerides, diglycerides and triglycerides rich in C20:0 and C22:0, thus obtaining a composite gelling agent; Of these, the content of C20:0 is 6-7% and the content of C22:0 is 40-45% based on the total weight of the composite gel.

[0037] The following description, in conjunction with specific preparation examples, embodiments, and comparative examples, further illustrates the preparation method of the temperature-resistant gel grease of the present invention and the gel grease itself: Preparation Example 1 1) Refining high-erucic acid rapeseed oil as raw material; 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; 3) Hydrolyze the hydrogenated oil obtained in 2) to obtain fatty acids and glycerol; 4) Fatty acids with carbon chains less than 18 are removed by distillation to obtain fatty acids with C20:0 and C22:0 carbon chains; 5) The above C20:0 and C22:0 are subjected to esterification reaction with glycerol to obtain a mixture of monoglycerides, diglycerides and triglycerides of C20:0 and C22:0, thus obtaining a composite gelling agent; Of these, based on the total weight of the composite gel, the content of C18:0 is 0.57%, the content of C20:0 is 8.08%, and the content of C22:0 is 91.35%.

[0038] Preparation Example 2 The composite gel was prepared according to the above preparation method. Based on the total weight of the composite gelling agent, the content of C12:0 was 0.40%, the content of C14:0 was 0.44%, the content of C16:0 was 5.88%, the content of C18:0 was 41.58%, the content of C20:0 was 6.62%, the content of C22:0 was 43.02%, and the content of C24:0 was 2.06%.

[0039] Preparation Example 3 The composite gel was prepared according to the above preparation method. Based on the total mass of the composite gel, the content of C20:0 was 1.60%, the content of C22:0 was 97.2%, and the content of C24:0 was 1.19%.

[0040] Example 1 Using commercially available soybean oil as a base, 0.2% by weight of the composite gelling agent obtained in Preparation Example 1 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0041] Example 2 Using commercially available soybean oil as a base, 1% (by weight) of the composite gelling agent obtained in Preparation Example 1 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0042] Example 3 Using commercially available soybean oil as a base, 3% (by weight) of the composite gelling agent obtained in Preparation Example 1 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0043] Example 4 Using commercially available soybean oil as a base, 3% (by weight) of the composite gelling agent obtained in Preparation Example 2 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0044] Example 5 Using commercially available soybean oil as a base, 3% (by weight) of the composite gelling agent obtained in Preparation Example 3 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0045] Example 6 Using commercially available soybean oil as a base, 6% (by weight) of the composite gelling agent obtained in Preparation Example 1 was added. The mixed oil was stirred and heated to 80°C, and kept at this temperature until the gelling agent was completely melted. The mixed oil was then rapidly cooled and kneaded at a rate of 2400 kg / h through a set of wall-mounted heat exchangers and a kneading mixer, wherein the heat exchange area was 1 m². 2 The scraper speed is 300 rpm and the kneader stirring teeth speed is 200 rpm; then the material outlet temperature is reduced to 25℃, and the finished product is obtained by filling.

[0046] blank sample Unprocessed commercially available soybean oil.

[0047] Comparative Example 1 The difference from Example 3 is that 3% commercially available food-grade distilled glyceryl monostearate was added as a gelling agent by weight percentage.

[0048] Comparative Example 2 The difference from Example 3 is that 3% commercially available food-grade fully hydrogenated palm oil was added by weight percentage.

[0049] Comparative Example 3 The difference from Example 3 is that the preparation process does not involve rapid cooling or kneading.

[0050] Comparative Example 4 The difference from Example 3 is that, by weight percentage, 3% commercially available food-grade distilled glyceryl monostearate is added as a gelling agent, and the preparation process does not involve rapid cooling or kneading.

[0051] Comparative Example 5 The difference from Example 3 is that 3% commercially available food-grade fully hydrogenated palm oil was added as a gelling agent by weight percentage, and the preparation process did not involve rapid cooling or kneading.

[0052] Comparative Example 6 The difference from Example 3 is that 0.2% of commercially available food-grade distilled glyceryl monostearate was added as a gelling agent by weight percentage.

[0053] Comparative Example 7 The difference from Example 3 is that 0.2% of commercially available food-grade fully hydrogenated palm oil was added by weight.

[0054] Comparative Example 8 The difference from Example 3 is that, by weight percentage, 3% commercially available food-grade mono- and diglycerides of fatty acids are added.

[0055] Among them, commercially available food-grade distilled monostearate was purchased from Guangzhou Kaiwen Food Development Co., Ltd.; commercially available food-grade fully hydrogenated palm oil was purchased from Nanhai Oils & Fats Industry (Chiwan) Co., Ltd.; and commercially available food-grade mono- and di-fatty acid glycerides were purchased from Guangzhou Meichen Technology Industry Co., Ltd.

[0056] Each embodiment and comparative example was tested separately, and the test results were analyzed.

[0057] The testing steps and methods for each testing item are explained in detail below: Static test: The samples prepared in the above embodiments and comparative examples were photographed and recorded after being left to stand in an environment of 25°C for two days. The resulting images are shown in Figures 1(a)-(d).

[0058] Referring to Figures 1(a)-(c), a comparison of the images of Example 1, Comparative Example 6, and Comparative Example 7 shows that even at a low concentration of 0.2%, Example 1 can still form a gel oil. Referring to Figure 1(d), a comparison of the images of Example 3 with Comparative Example 3, Comparative Example 1 with Comparative Example 4, and Comparative Example 2 with Comparative Example 5 shows that the gel oil produced by the rapid cooling and kneading process has a fine and uniform texture and is relatively less prone to oil separation.

[0059] Natural setting property test and analysis: 1. Take 100 mL of the gel oil obtained from each example and comparative example, and put it into a graduated cylinder; 2. Place the graduated cylinder containing the gelling oil in a 90℃ oven and keep it there for 1.5-2 hours; 3. Turn the graduated cylinder to room temperature and allow it to cool naturally for 14 hours; 5. Take photos to record the results, and refer to Figures 2(a)-(d).

[0060] As observed in Figures 2(a)-(d), the texture of the naturally solidified gel oil is relatively coarse, regardless of whether it is the example or the comparative example. Figure 2(b) shows that Comparative Examples 6 and 7 cannot form gel oil. Referring to Figure 2(c), after the gel oil in the graduated cylinder is naturally poured out by gravity, a comparison between Example 3 and Comparative Example 1, Example 4 and Comparative Example 8, and Example 5 and Comparative Example 2 shows that the naturally solidified examples yield more and smaller solid particles; Examples 3 and 6 cannot be naturally poured out of the graduated cylinder at all, while Comparative Example 1 only has a small amount of fluid that can be naturally poured out. Referring to Figure 2(d), the gel oil from Examples 3, 6, and 1 is removed and applied to paper, and the texture of the naturally solidified gel oil is also found to be coarse.

[0061] Measurement and analysis of solid fat content: The solid content curve of the gelled oil was measured according to the national standard GB / T 31743-2015 "Direct Method for Determination of Solid Fat Content by Pulsed Nuclear Magnetic Resonance Method in Animal and Vegetable Oils". Figure 3 .

[0062] The principle of the gelled oil is that the solid gelling agent adsorbs the liquid oil. Therefore, the heat resistance of a gel can be simply judged by the solid fat content at different temperatures. That is, the flatter the solid fat index curve, the higher the solid fat content at high temperatures, and the better the heat resistance. By comparing Example 3 with Comparative Example 1, Example 4 with Comparative Example 8, and Example 5 with Comparative Example 2, it can be seen that the examples have better heat resistance.

[0063] Simulated hot filling and storage test: 1. Take 100 mL of the gel oil obtained from each example and comparative example, and put it into a graduated cylinder; 2. Place the graduated cylinder containing the gelling oil in a 90℃ oven and keep it there for 1-2 hours; 3. Transfer the graduated cylinder into an incubator with a programmed cooling program as follows: 60℃ for 2 hours, 55℃ for 2 hours, 50℃ for 2 hours, 45℃ for 2 hours, 40℃ for 3 hours, 35℃ for 3 hours, 32.5℃ for 3 hours, and 30℃ for 10 hours.

[0064] 4. After the cooling process is completed, take photos to record the results. Refer to Figure 4(a)-(b). As shown in Figures 4(a)-(b), gel oil without rapid cooling and kneading, and hot filling and storage, crystallizes slowly, has large particles, and is prone to forming a clear oil layer. A comparison between Example 1 and Comparative Example 6, Example 3 and Comparative Example 1, Example 4 and Comparative Example 8, and Example 5 and Comparative Example 2 shows that the examples crystallize more easily; even Example 1, with a gelling agent content of only 0.2%, exhibits crystallization. Furthermore, comparing Figures 1 and 4, it is found that the gel oil in Figure 4 is more yellow and prone to stratification in the corresponding examples or comparative examples. This is because the gel oil without rapid cooling and kneading, and hot filling and storage, crystallizes slowly and has large particles, failing to effectively adsorb liquid oil. Similarly, comparing Figures 2 and 4, the gel oil in Figure 4 is more yellow and exhibits more severe stratification, because the gel oil in hot filling and storage cools down more slowly.

[0065] Heat test of gel oil: 1. Take 100 mL of the gel oil obtained from each example and comparative example, and put it into a graduated cylinder; 2. Place the graduated cylinder containing the gel oil in a 55℃ incubator and keep it warm for 17 hours. Take pictures and record the results. Refer to Figure 5(a)-(b). As shown in Figures 5(a)-(b), after the heat preservation period, similar to the blank sample, Examples 1, 4, Comparative Examples 2, and 5-8 were clear and transparent (Comparative Examples 6 and 7 were already clear and transparent before heating), indicating that the gelling agent had completely dissolved in the oil. During the heating process, the order in which they completely melted was Example 1, Comparative Example 8, Comparative Examples 2 / 5, and Example 4. The other examples and comparative examples were all in a hazy state, but Examples 2, 1, and 4 were yellowish, while Examples 3, 5, 6, and 3 were whitish due to the presence of more unmelted gelling agent particles. This indicates that gelling agents rich in C20+ saturated fatty acids have better heat resistance.

[0066] Full texture analysis of gel oil: 1. Take 200 mL of the gel oil obtained from each example and comparative example, and put it into a 250 mL graduated cylinder, with two portions of each sample; 2. After sealing the beakers with plastic film and rubber bands, place them in incubators at 15℃ and 25℃ respectively, and keep them warm for 24 hours. 3. Remove the beaker after the incubation is complete and quickly perform a full texture test. After the sample test is completed, reseal the beaker and put it back into the original incubator. 4. After all samples have been tested, increase the incubator temperature by 20°C and continue to keep it warm for 24 hours before performing a full texture test on the samples.

[0067] The full texture testing method is as follows: Texture analyzer model: Baosheng TA.XTC, probe 36mm cylindrical, test type: compression, target mode: displacement, target value: 20.00mm, test speed 1.00mm / s, trigger point type: force, number of trigger points: 0.500gf.

[0068] The full texture curves obtained are shown in Figures 6(a)-(o). As can be seen from Figures 6(a)-(o), compared with Comparative Examples 1 and 2, the peak height changes of the full texture curves of Examples 1-6 with temperature variation are smaller. The gelling agents of Examples 4 and Comparative Examples 8 are both mono- and di-saturated fatty acid glycerides, but the peak height change of Example 4 is smaller. The gelling agent used in Example 4 is rich in C20+ saturated fatty acids. By comparing Example 3 with Comparative Example 3 and Comparative Example 1 with Comparative Example 4, it can be seen that the peak height changes of the full texture curves of gel oils subjected to rapid cooling and kneading are smaller. Compared with Comparative Example 2, the peak height change of Comparative Example 5 is smaller, and its peak height is comparable to that of Comparative Example 5 at 45°C. This is because Comparative Example 5 did not undergo rapid cooling and kneading, resulting in coarse crystals and obvious stratification.

[0069] The above embodiments are preferred implementations of the present invention. In addition, the present invention can be implemented in other ways. Any obvious substitutions without departing from the concept of the present invention are within the protection scope of the present invention.

Claims

1. A method for preparing a temperature-resistant gel oil, characterized in that, Includes the following steps: S1. Using vegetable oil as a base, add 1%-6% of the total weight of the composite gelling agent, heat and stir, keep warm until the composite gelling agent is completely melted, and stir and mix evenly. S2. The system obtained in S1 is subjected to rapid cooling and kneading. S3. Cool the system obtained in S2 to 18-35℃ to obtain the finished product, and then package it into cans; The melting point of the vegetable oil is ≤12℃, and the vegetable oil includes any one of liquid palm oil, rapeseed oil, soybean oil, corn oil, sunflower seed oil or cottonseed oil; The preparation process of the composite gel agent includes: 1) Refining high-erucic acid rapeseed oil as raw material; 2) The refined oil obtained in 1) is subjected to a hydrogenation reaction to obtain hydrogenated oil; 3) Hydrolyze the hydrogenated oil obtained in 2) to obtain fatty acids and glycerol; 4) Fatty acids with carbon chains less than 18 are removed by distillation to obtain fatty acids rich in C20:0 and C22:

0. 5) The above C20:0 and C22:0 are subjected to esterification reaction with glycerol to obtain a mixture of monoglycerides, diglycerides and triglycerides of C20:0 and C22:0, thus obtaining a composite gelling agent; Of these, the content of C20:0 is 6-9% and the content of C22:0 is 90-94% based on the total weight of the composite gel.

2. The method for preparing a temperature-resistant gel oil according to claim 1, characterized in that, In step S1, the temperature is heated to 75-90°C and kept warm until the composite gel agent is completely melted.

3. The method for preparing a temperature-resistant gel oil according to claim 1, characterized in that, The rapid cooling and kneading process in S2 is specifically carried out at a rate of 1000-2500 kg / h, through a set of wall-mounted heat exchangers and a kneading agitator. The heat exchanger uses Freon, ammonia, or carbon dioxide as the refrigerant, with a temperature setting of -20℃ to 0℃ and a heat exchange area of ​​1m². 2 The scraper speed is 240-350 rpm, and the kneader mixing tooth speed is 180-260 rpm.

4. The method for preparing a temperature-resistant gel oil according to claim 1, characterized in that, The cooling rate in S3 is 0.3℃ / min-30℃ / min.

5. A gelled grease, characterized in that, It is prepared by the method for preparing a temperature-resistant gel grease according to any one of claims 1-4.

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