Diglyceride composite edible oil capable of reducing visceral fat and preparation method of diglyceride composite edible oil

Abstract

The invention discloses diglyceride composite edible oil capable of reducing visceral fat and a preparation method of the diglyceride composite edible oil, and relates to the technical field of edible oil processing. The invention discloses diglyceride composite edible oil capable of reducing visceral fat. The composition comprises the following raw materials in parts by weight: 30-50 parts of modified soybean oil, 20-35 parts of high oleic acid peanut oil, 25-50 parts of rapeseed oil, 5-15 parts of linseed oil, 2-8 parts of seabuckthorn seed oil, 1-5 parts of acer truncatum seed oil, 12-22 parts of modified glycerol, 18-30 parts of purified water, 0.1-0.5 part of a poria cocos extract, 0.5-2.5 parts of beta-cyclodextrin, 8-11 parts of a compound enzyme system a, 12-15 parts of a compound enzyme system b and 0.5-1.0 part of a phosphate buffer solution. Multiple types of high-quality grease are used as base materials, the activity of components is improved through modification, and the function is enhanced by matching with the poria cocos extract and the like; precise enzyme catalysis and advanced refining processes are adopted, so that high content of diglyceride and few impurities are ensured, the effect of reducing visceral fat is achieved, and edible safety and stability are guaranteed.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of edible oil processing, in particular to a glycerol diglyceride composite edible oil for reducing internal fat and a preparation method thereof. BACKGROUND

[0002] With the improvement of residents' living standards and the change of dietary structure, the intake of high-sugar, high-fat and high-calorie diet increases, and the sedentary lifestyle adds to the problem. The incidence of obesity and related metabolic syndrome continues to rise globally, with the problem of internal fat accumulation being particularly prominent. Excessive internal fat not only leads to an increase in waist circumference, but also causes chronic diseases such as insulin resistance, high blood lipids and high blood pressure, which seriously threaten human health and become an important problem to be solved in the field of public health.

[0003] Currently, the main intervention means for reducing internal fat mainly focuses on exercise, diet control and drug treatment. However, exercise needs to be maintained for a long time and has low compliance, and drug treatment has side effects. Therefore, there is an increasing demand for improving internal fat conditions through daily diet adjustment. Edible oil is the main source of fat intake in daily diet, and its composition and structure have a direct impact on human fat metabolism. Traditional edible oil mainly contains triglycerides (TAG), which are easily converted to fat storage in the body after intake, especially in the internal organs. Glycerol diglyceride (DAG) is a component naturally present in a small amount of vegetable oil, which has a unique metabolic pathway and can reduce fat synthesis and storage, showing potential advantages in regulating body fat and reducing internal fat, and becoming the core direction of functional edible oil research and development.

[0004] However, the existing glycerol diglyceride edible oil related technology still has many deficiencies: first, the glycerol diglyceride products prepared from single oil material have single functionality, which is difficult to meet the needs of human body for multiple fatty acids and active ingredients; second, the glycerol diglyceride conversion efficiency is low, the traditional chemical method is easy to produce harmful substances, and the enzymatic method is safer but has problems such as unstable enzyme activity and difficult to control reaction conditions, resulting in low glycerol diglyceride content and poor stability in the product; third, some products add natural extracts (such as traditional Chinese medicine ingredients) to improve the function, which is easy to cause compatibility conflict with oil, and has problems such as uneven dispersion and easy oxidation, affecting the product quality and edible safety; fourth, the existing process has insufficient oil refining degree, and there are many impurities, which further limits the industrialization application and market promotion of functional glycerol diglyceride edible oil.

[0005] Under this background, it is of great significance to develop a composite edible oil with scientific raw material compatibility, advanced preparation process, high glycerol diglyceride content and good stability, and the function of reducing internal fat, to improve the health of residents and promote the upgrading of functional edible oil industry. SUMMARY

[0006] In view of the deficiencies of the prior art, the present application provides a kind of reducing visceral fat diglyceride composite edible oil and preparation method thereof, solve the problems of single function, low conversion rate, poor stability and insufficient safety of existing diglyceride edible oil.

[0007] To achieve the above object, the present application is realized by the following technical solutions: A kind of reducing visceral fat diglyceride composite edible oil, comprising the following weight parts of raw materials: 30-50 parts of modified soybean oil, 20-35 parts of high oleic peanut oil, 25-50 parts of rapeseed oil, 5-15 parts of flaxseed oil, 2-8 parts of sea buckthorn seed oil, 1-5 parts of yuanbao feng seed oil, 12-22 parts of modified glycerol, 18-30 parts of purified water, 0.1-0.5 parts of Poria cocos extract, 0.5-2.5 parts of β-cyclodextrin, 8-11 parts of complex enzyme system a, 12-15 parts of complex enzyme system b, 0.5-1.0 parts of phosphate buffer.

[0008] Further, the modified soybean oil, the specific preparation steps are as follows: A1, soybean oil is vacuum dried at 105 DEG C for 2h, add anhydrous ethanol and 98% sulfuric acid mixture, heat to 98-102 DEG C reflux reaction until GC detects fatty acid ethyl ester conversion rate ≥92%, stop the reaction;After the reaction, the reaction liquid is cooled to below 40 DEG C, slowly add 10% sodium carbonate aqueous solution to neutralize to pH=7.0, stand stratification after discarding the water phase, wash the oil phase with purified water until there is no salt precipitation in the water phase, finally dry the oil phase at 80 DEG C for 3h, obtain the first modified soybean oil, provide active substrate for subsequent directional generation of DAG; A2, add octanoic acid, Rhizomucor miehei lipase and phosphate buffer with a concentration of 0.05 mol / L and pH=7.5 to the first modified soybean oil, stir at 45 DEG C for 6h;When the 1,3-diester content is ≥55%, the system is heated to 80 DEG C for 20 min to inactivate the enzyme, then centrifuged at 5000r / min for 10 min to remove the enzyme residue, and the upper oil phase is collected as an intermediate;Directional enrichment of 1,3-diester, and the proportion of functional components is strengthened; A3, add glutathione and coenzyme Q10 to the intermediate, heat to 60 DEG C, stir at 800r / min for 30min;Construct endogenous antioxidant system, inhibit oil oxidation, and improve storage stability;After stirring, the system is filtered through a 0.45 μm filter to obtain modified soybean oil.

[0009] Further, the modified glycerol, the specific preparation steps are as follows: B1, glycerol was dried at 100℃ for 2h, then cooled to 0-5℃ in ice bath, slowly added the mixture of succinic anhydride and pyridine, the drop rate was controlled at 3ml / min, warmed to 60℃ and stirred until the FTIR monitoring of hydroxyl peak intensity decreased by 25%; 5% sodium carbonate aqueous solution was added to neutralize to pH=7.0, after standing and separating, the water phase was discarded, the glycerol phase was washed with purified water twice, and dried at 80℃ for 2h to obtain the first modified glycerol; by partially esterifying the hydroxyl group to reduce the polarity, the mutual solubility with oil was improved, and by monitoring and controlling the conversion degree of hydroxyl group, the by-product of excessive esterification was reduced; B2, the first modified glycerol was purified by wiped-film molecular distillation instrument, the first-stage distillation parameters were set at 120℃ and 10Pa, and the second-stage distillation parameters were set at 200℃ and 1Pa, the GC detection purity was ≥88%, and the monoglyceride residue was <1.5%, to obtain purified glycerol; by physical separation, monoglyceride and unreacted glycerol were removed, the probability of side reactions in the subsequent transesterification process was reduced, and high-purity substrate was provided for enzyme catalysis; B3, tea polyphenol and vitamin E were added to the purified glycerol, the system was warmed to 50℃, and stirred at a speed of 500r / min for 20min to obtain modified glycerol. The antioxidant capacity was strengthened, and the product shelf life was prolonged in cooperation with modified soybean oil; the three-step modification solved the problems of poor compatibility of glycerol with oil and interference of impurities in the reaction.

[0010] Further, the content ratio of Rhizomucor miehei lipase and Rhizopus oryzae lipase in the complex enzyme system a was 4:1, the total enzyme activity was ≥9000U / g, and the specific ratio preferentially acted on the initial modified soybean oil and high-oleic peanut oil system; the content ratio of Rhizomucor miehei lipase, Candida antarctica lipase B, and Rhizopus oryzae lipase in the complex enzyme system b was 6:3:1, the total enzyme activity was ≥9500U / g, and it had wider substrate adaptability to various oils added subsequently, thereby achieving the maximization of total DAG content in cooperation.

[0011] Further, the unsaturated fatty acid content of sea buckthorn seed oil was ≥90%, and the mass ratio of linoleic acid to a-linolenic acid was 1.2:1-1.5:1, which provided high-quality polyunsaturated fatty acids and regulated lipid metabolism; the nervonic acid content of metao maple seed oil was ≥6%; both of them enriched the types of fatty acids in the base oil, which not only met the nutritional needs, but also assisted DAG in reducing visceral fat, thereby improving the comprehensive nutritional value of the product.

[0012] Further, the high oleic peanut oil has an oleic acid content of ≥75%, an acid value of ≤0.8 mgKOH / g, and a peroxide value of ≤5 mmol / kg, ensuring oil stability and reducing oxidation risk; the rapeseed oil has a erucic acid content of ≤3%, reducing the content of harmful ingredients and improving the safety of consumption. Both serve as the main base oil to balance the taste and nutrition of the oil and provide high-quality substrates for enzyme-catalyzed reactions, helping to generate high-purity DAG.

[0013] Further, the Poria cocos extract is a water-soluble extract with a Poria cocos polysaccharide content of ≥30%, retaining the core active ingredients and assisting in regulating metabolism in the body; the extraction process is water extraction and alcohol precipitation, with an extraction temperature of 80-90℃ and an extraction time of 2-3h, ensuring efficient extraction of polysaccharides and avoiding damage to active ingredients, so that they can synergistically act with DAG to enhance the effect of reducing visceral fat and improve the functional diversity of the product.

[0014] Further, the amount of soybean oil, anhydrous ethanol, and 98% sulfuric acid in A1 is 1kg: 550-650ml: 400-500g.

[0015] Further, the amount of first modified soybean oil, caprylic acid, M. miehei lipase, and phosphate buffer in A2 is 1kg: 280-320g: 75-85g: 25-30ml; wherein the M. miehei lipase has an activity of ≥10000U / g.

[0016] Further, the amount of intermediate, glutathione, and coenzyme Q10 in A3 is 1kg: 0.8-1.2g: 0.3-0.5g.

[0017] Further, the amount of glycerol, succinic anhydride, and pyridine in B1 is 1kg: 20-30ml: 5-7ml. Further, the amount of purified glycerol, tea polyphenol, and vitamin E in B3 is 1kg: 2.0-3.0g: 0.5-1.0g.

[0018] A preparation method of a glyceride composite edible oil for reducing visceral fat, specifically comprising the following steps: S1, the modified soybean oil, high-oleic peanut oil, rapeseed oil is respectively treated by degumming, deacidification, bleaching, deodorization, dewaxing, and the refined oil is obtained; 0.1-0.5 parts of Poria cocos extract is mixed with 0.5-2.5 parts of β-cyclodextrin, 12-20 parts of purified water is added to prepare a suspension, after shearing at 60°C, 8000r / min for 2h, freeze-drying at-40°C, 0.1Pa for 12h, and then crushing to a particle size of 40μm, the pretreated Poria cocos extract is obtained, which solves the compatibility conflict of water-soluble extract and oil, and realizes uniform dispersion; the flaxseed oil, sea buckthorn seed oil, and maple seed oil are respectively vacuum dried at 80°C, 0.1Pa for 1h under nitrogen protection to avoid oxidation and deterioration, and provide high-quality raw materials for subsequent reactions; S2, 30-50 parts of modified soybean oil, 20-35 parts of high-oleic peanut oil, 12-22 parts of modified glycerol, and 6-10 parts of purified water are added to a vacuum reaction kettle, and after mixing uniformly, 8-11 parts of composite enzyme a is added, vacuum extraction is carried out to-0.09MPa, and stirring reaction is carried out at 40°C; 0.5-1.0 parts of phosphate buffer solution is added dropwise to maintain pH=7.5, directional catalysis is carried out, which lays a foundation for subsequent DAG content improvement, and avoids product oxidation caused by oxygen interference; when the infrared monitoring triglyceride conversion rate is ≥75% and DAG is ≥42%, secondary reaction is carried out; S3, 25-50 parts of rapeseed oil, 5-15 parts of flaxseed oil, 2-8 parts of sea buckthorn seed oil, and 1-5 parts of maple seed oil are added to the system, and after stirring uniformly, 12-15 parts of composite enzyme b is added, the vacuum degree is maintained at 90Pa, the temperature is maintained at 50°C, and stirring reaction is carried out for 4h; when the sample is detected by HPLC and DAG is ≥62%, the temperature is increased to 80°C for 20min to inactivate the enzyme system; the process of stepwise feeding and stepwise enzymolysis effectively avoids the competitive inhibition of enzyme activity of multiple oil substrates, and through optimizing the reaction path, the specific generation efficiency of 1,3-diester is improved; S4, the enzyme solution is cooled to 40°C, centrifuged at 5000r / min for 15min to remove the enzyme residue, and the upper oil phase is filtered through a 0.22μm ceramic membrane to obtain a crude oil phase; the crude oil phase is sequentially subjected to 130°C, 0.1Pa wiped-film molecular distillation to remove impurities, and then subjected to 190°C, 210°C, 0.05Pa vacuum degree, 1:3 reflux ratio packed distillation on the top of the tower to obtain a high-purity oil phase; impurities and low-purity components are removed step by step to ensure the quality of the high-purity oil phase, reduce the risk of harmful residues, and ensure food safety; S5. Transfer the high-purity oil phase to a high-speed shear emulsifier. Add the pretreated Poria cocos extract from S1 at 50°C. Shear at 10000 r / min for 10 min, then homogenize three times under high pressure at 100 MPa to form a nano-dispersion system with a particle size ≤200 nm. Stir at 50°C for 20 min, and filter through a 0.22 μm ceramic membrane under nitrogen protection at 0.3 MPa to obtain a diglyceride complex edible oil that reduces visceral fat. This process achieves uniform fusion of Poria cocos extract and high-purity oil phase, preventing component leaching and isolating oxygen, further improving product stability and the utilization rate of functional components.

[0019] Furthermore, the degumming, deacidification, decolorization, deodorization, and dewaxing processes are as follows: First, add 0.2% phosphoric acid (by weight of the oil) at 70°C, stir at 300 rpm for 30 minutes, let stand for 1 hour, and collect the upper degummed oil phase. Then, slowly add 5% sodium hydroxide aqueous solution at 60°C, stir to neutralize to pH=8.0, let stand for 30 minutes to allow the soap sludge to settle, and retain the upper deacidified oil phase. Add 2% activated clay (by weight of the oil) to the deacidified oil phase, close the autoclave door, and vacuum. The atmosphere was set to 0.1 Pa, the temperature was raised to 100℃, and the mixture was stirred at 300 rpm for 30 minutes. The activated clay was then removed by filtration, yielding a decolorized oil phase. This phase was transferred to a vacuum deodorization tower, where a vacuum of 0.1 Pa was applied, the temperature was raised to 240℃, and nitrogen was continuously purged for deodorization for 3 hours. After deodorization, the oil phase was returned to the original reactor. The deodorized oil phase was then cooled and transferred to a refrigeration tank, where it was refrigerated at 0℃ for 24 hours. After the wax crystals precipitated, the wax was removed by filtration, yielding the refined oil. This process comprehensively improves the purity and quality of the oil, providing a high-quality substrate for subsequent enzymatic reactions, while also improving the product's taste and storage stability.

[0020] This invention provides a diglyceride compound edible oil that reduces visceral fat and its preparation method, which has the following beneficial effects: 1. This invention targets the reduction of visceral fat. It utilizes a scientifically formulated blend of modified soybean oil, high-oleic peanut oil, and other oils, combined with functional ingredients such as Poria cocos extract, to create a synergistic component system. Unlike traditional cooking oils that only provide energy, its high proportion of diglycerides reduces fat storage through a unique metabolic pathway. Simultaneously, the diverse oil components meet the body's needs for different fatty acids, and the Poria cocos extract further assists in regulating metabolism. This product requires no changes to the user's daily dietary habits; simply replacing the cooking oil achieves a gentle intervention in visceral fat reduction. It is expected to lower the adherence threshold for exercise interventions and reduce the potential side effects of drug interventions, providing a practical solution for improving metabolic health while ensuring dietary convenience.

[0021] 2. This invention enhances product stability through multi-stage process design. On one hand, the glutathione and coenzyme Q10 added to the modified soybean oil, along with the tea polyphenols and vitamin E added to the modified glycerin, form a natural antioxidant system that effectively inhibits oil oxidation and rancidity, reducing the formation of harmful substances. On the other hand, the Poria cocos extract undergoes β-cyclodextrin inclusion, freeze-drying, and nano-dispersion treatment, solving the problems of easy stratification and uneven dispersion when combined with oils, ensuring that the components are less prone to precipitation or deterioration during storage. Furthermore, nitrogen-protected drying and vacuum reaction processes further isolate the product from oxygen and impurities, significantly extending its shelf life and ensuring consistent quality during consumption.

[0022] 3. This invention employs a precise and green preparation process, ensuring product purity and safety from the source. In the oil modification stage, enzymatic reactions replace traditional chemical methods, avoiding the risk of chemical reagent residues. Simultaneously, the specific ratio of the compound enzyme system a and b, along with strict enzyme activity control, improves diglyceride conversion efficiency while reducing byproduct formation. During refining, multiple steps including degumming, deacidification, and decolorization, combined with scraped-film molecular distillation and packed-filler distillation, effectively remove impurities, waxes, and harmful residues from the oil, ensuring low triglyceride residue, low moisture content, and low volatile matter content in the finished product. The entire process uses no toxic or harmful additives, and key parameters (such as temperature, vacuum, and pH) are precisely controllable, achieving safe and efficient production of functional edible oils, aligning with the green development trend of the food industry.

[0023] 4. This invention, while prioritizing functionality, fully considers the consumption needs of different scenarios, making it widely applicable. In terms of composition, its blend of multiple oils retains the unique flavor characteristics of each, avoiding the monotony of a single oil. It is suitable for various cooking methods such as frying, stir-frying, and cold dishes, without affecting the taste experience of daily meals. In terms of target audience, it is suitable for adults seeking to reduce visceral fat, as well as ordinary families pursuing a healthy diet, without requiring formula adjustments for specific groups. Regarding storage and use, the product exhibits strong stability and can be stored under normal household conditions. Its usage is consistent with ordinary cooking oils, requiring no additional learning, lowering the consumer barrier and facilitating large-scale promotion, thus enabling functional cooking oils to enter the mass consumer market. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] Example 1: Preparation of a diglyceride complex edible oil that reduces visceral fat. The specific preparation steps are as follows: S1. Modified soybean oil, high-oleic peanut oil, and rapeseed oil were subjected to degumming, deacidification, decolorization, deodorization, and dewaxing treatments to obtain refined oils. 0.1 parts of Poria cocos extract and 0.5 parts of β-cyclodextrin were mixed and 12 parts of purified water were added to prepare a suspension. After shearing at 60℃ and 8000 r / min for 2 h, the suspension was freeze-dried at -40℃ and 0.1 Pa for 12 h and then pulverized to a particle size of 40 μm to obtain pretreated Poria cocos extract. Flaxseed oil, sea buckthorn seed oil, and Acer truncatum seed oil were vacuum-dried at 80℃ and 0.1 Pa for 1 h under nitrogen protection. S2. Add 30 parts modified soybean oil, 20 parts high oleic peanut oil, 12 parts modified glycerol, and 6 parts purified water to a vacuum reactor. Mix well and then add 8 parts of compound enzyme system a. Vacuum the reactor to -0.09 MPa and stir at 40°C. Add 0.5 parts phosphate buffer to maintain pH=7.5. When the triglyceride conversion rate is ≥75% and DAG≥42% as monitored by infrared spectroscopy, proceed to the secondary reaction. S3. Add 25 parts rapeseed oil, 5 parts flaxseed oil, 2 parts sea buckthorn seed oil, and 1 part Acer truncatum seed oil to the system. After stirring evenly, add 12 parts of compound enzyme system b. Maintain a vacuum of 90 Pa and a temperature of 50 °C and stir for 4 hours. When the DAG of the sample is ≥62% by HPLC, raise the temperature to 80 °C and keep it for 20 minutes to inactivate the enzyme system. S4. Cool the enzymatic hydrolysate to 40℃, centrifuge at 5000r / min for 15min to remove enzyme residue, and filter the upper oil phase through a 0.22μm ceramic membrane to obtain a crude oil phase; subject the crude oil phase to molecular distillation at 130℃ and 0.1Pa to remove impurities, and then to packed distillation at 190℃ at the top of the column, 210℃ at the bottom of the column, a vacuum of 0.05Pa, and a reflux ratio of 1:3 to obtain a high-purity oil phase; S5. The high-purity oil phase is transferred to a high-speed shear emulsifier. The pretreated Poria cocos extract from S1 is added at 50°C. After shearing at 10,000 r / min for 10 min, the mixture is homogenized three times under high pressure at 100 MPa to form a nano-dispersion system with a particle size ≤200 nm. The mixture is stirred at 50°C for 20 min and filtered through a 0.22 μm ceramic membrane under nitrogen protection at 0.3 MPa to obtain a diglyceride complex edible oil that reduces visceral fat.

[0026] Example 2: Preparation of a diglyceride complex edible oil that reduces visceral fat. The specific preparation steps are as follows: S1. Modified soybean oil, high-oleic peanut oil, and rapeseed oil were subjected to degumming, deacidification, decolorization, deodorization, and dewaxing treatments to obtain refined oils. 0.5 parts of Poria cocos extract and 2.5 parts of β-cyclodextrin were mixed and 20 parts of purified water were added to prepare a suspension. After shearing at 60℃ and 8000 r / min for 2 h, the suspension was freeze-dried at -40℃ and 0.1 Pa for 12 h, and then pulverized to a particle size of 40 μm to obtain pretreated Poria cocos extract. Flaxseed oil, sea buckthorn seed oil, and Acer truncatum seed oil were vacuum-dried at 80℃ and 0.1 Pa for 1 h under nitrogen protection. S2. Add 50 parts modified soybean oil, 35 parts high oleic peanut oil, 22 parts modified glycerol, and 10 parts purified water to a vacuum reactor. Mix well and then add 11 parts of compound enzyme system a. Vacuum the reactor to -0.09 MPa and stir at 40°C. Add 1.0 part phosphate buffer to maintain pH=7.5. When the triglyceride conversion rate is ≥75% and DAG≥42% as monitored by infrared spectroscopy, proceed to the secondary reaction. S3. Add 50 parts rapeseed oil, 15 parts flaxseed oil, 8 parts sea buckthorn seed oil, and 5 parts Acer truncatum seed oil to the system. After stirring evenly, add 15 parts of compound enzyme system b. Maintain a vacuum of 90 Pa and a temperature of 50 °C and stir for 4 hours. When the DAG of the sample is ≥62% by HPLC, raise the temperature to 80 °C and keep it for 20 minutes to inactivate the enzyme system. S4. Cool the enzymatic hydrolysate to 40℃, centrifuge at 5000r / min for 15min to remove enzyme residue, and filter the upper oil phase through a 0.22μm ceramic membrane to obtain a crude oil phase; subject the crude oil phase to molecular distillation at 130℃ and 0.1Pa to remove impurities, and then to packed distillation at 190℃ at the top of the column, 210℃ at the bottom of the column, a vacuum of 0.05Pa, and a reflux ratio of 1:3 to obtain a high-purity oil phase; S5. The high-purity oil phase is transferred to a high-speed shear emulsifier. The pretreated Poria cocos extract from S1 is added at 50°C. After shearing at 10,000 r / min for 10 min, the mixture is homogenized three times under high pressure at 100 MPa to form a nano-dispersion system with a particle size ≤200 nm. The mixture is stirred at 50°C for 20 min and filtered through a 0.22 μm ceramic membrane under nitrogen protection at 0.3 MPa to obtain a diglyceride complex edible oil that reduces visceral fat.

[0027] Example 3: Preparation of a diglyceride complex edible oil that reduces visceral fat. The specific preparation steps are as follows: S1. Modified soybean oil, high-oleic peanut oil, and rapeseed oil were subjected to degumming, deacidification, decolorization, deodorization, and dewaxing treatments to obtain refined oils. 0.3 parts of Poria cocos extract and 2 parts of β-cyclodextrin were mixed and 16 parts of purified water were added to prepare a suspension. After shearing at 60℃ and 8000r / min for 2h, the suspension was freeze-dried at -40℃ and 0.1Pa for 12h and then pulverized to a particle size of 40μm to obtain pretreated Poria cocos extract. Flaxseed oil, sea buckthorn seed oil, and Acer truncatum seed oil were vacuum-dried at 80℃ and 0.1Pa for 1h under nitrogen protection. S2. Add 40 parts modified soybean oil, 28 parts high oleic peanut oil, 17 parts modified glycerol, and 8 parts purified water to a vacuum reactor. After mixing evenly, add 9 parts of compound enzyme system a. Vacuum the reactor to -0.09 MPa and stir at 40°C. Add 0.7 parts phosphate buffer to maintain pH=7.5. When the triglyceride conversion rate is ≥75% and DAG≥42% as monitored by infrared spectroscopy, proceed to the secondary reaction. S3. Add 37 parts rapeseed oil, 10 parts flaxseed oil, 5 parts sea buckthorn seed oil, and 3 parts Acer truncatum seed oil to the system. After stirring evenly, add 13 parts of compound enzyme system b. Maintain a vacuum of 90 Pa and a temperature of 50 °C and stir for 4 hours. When the DAG of the sample is ≥62% by HPLC, raise the temperature to 80 °C and keep it for 20 minutes to inactivate the enzyme system. S4. Cool the enzymatic hydrolysate to 40℃, centrifuge at 5000r / min for 15min to remove enzyme residue, and filter the upper oil phase through a 0.22μm ceramic membrane to obtain a crude oil phase; subject the crude oil phase to molecular distillation at 130℃ and 0.1Pa to remove impurities, and then to packed distillation at 190℃ at the top of the column, 210℃ at the bottom of the column, a vacuum of 0.05Pa, and a reflux ratio of 1:3 to obtain a high-purity oil phase; S5. The high-purity oil phase is transferred to a high-speed shear emulsifier. The pretreated Poria cocos extract from S1 is added at 50°C. After shearing at 10,000 r / min for 10 min, the mixture is homogenized three times under high pressure at 100 MPa to form a nano-dispersion system with a particle size ≤200 nm. The mixture is stirred at 50°C for 20 min and filtered through a 0.22 μm ceramic membrane under nitrogen protection at 0.3 MPa to obtain a diglyceride complex edible oil that reduces visceral fat.

[0028] Example 4: Preparation of modified soybean oil. The specific preparation steps are as follows: A1. Dry 1 kg of soybean oil under vacuum at 105℃ for 2 h, add a mixture of 550 ml of anhydrous ethanol and 400 g of 98% sulfuric acid, heat to 98℃ and reflux until the conversion rate of fatty acid ethyl esters detected by GC is ≥92%, then terminate the reaction. After the reaction is completed, cool the reaction solution to below 40℃, slowly add 10% sodium carbonate aqueous solution to neutralize to pH=7.0, let stand and separate the layers, discard the aqueous phase, wash the oil phase with purified water until there is no salt precipitation in the aqueous phase, and finally dry the oil phase at 80℃ for 3 h to obtain the first modified soybean oil. A2. Add 280g of caprylic acid, 75g of Rhizopus oryzae lipase and 25ml of 0.05mol / L phosphate buffer (pH=7.5) to 1kg of first-modified soybean oil. Stir and react at 45℃ for 6h. When the 1,3-diester content is ≥55%, heat the system to 80℃ and incubate for 20min to inactivate the enzyme. Then centrifuge at 5000r / min for 10min to remove the enzyme residue and collect the upper oil phase as an intermediate. A3. Add 0.8g of glutathione and 0.3g of coenzyme Q10 to 1kg of intermediate, heat to 60℃, and stir at 800r / min for 30min. After stirring, filter the system through a 0.45μm filter membrane to obtain modified soybean oil.

[0029] Example 5: Preparation of modified soybean oil. The specific preparation steps are as follows: A1. Dry 1 kg of soybean oil under vacuum at 105℃ for 2 h, add a mixture of 650 ml of anhydrous ethanol and 500 g of 98% sulfuric acid, heat to 102℃ and reflux until the conversion rate of fatty acid ethyl esters detected by GC is ≥92%, then terminate the reaction. After the reaction is completed, cool the reaction solution to below 40℃, slowly add 10% sodium carbonate aqueous solution to neutralize to pH=7.0, let stand and separate the layers, discard the aqueous phase, wash the oil phase with purified water until there is no salt precipitation in the aqueous phase, and finally dry the oil phase at 80℃ for 3 h to obtain the first modified soybean oil. A2. Add 320g of caprylic acid, 85g of Rhizopus oryzae lipase and 30ml of 0.05mol / L phosphate buffer (pH=7.5) to 1kg of first-modified soybean oil. Stir and react at 45℃ for 6h. When the 1,3-diester content is ≥55%, heat the system to 80℃ and incubate for 20min to inactivate the enzyme. Then centrifuge at 5000r / min for 10min to remove the enzyme residue and collect the upper oil phase as an intermediate. A3. Add 1.2g of glutathione and 0.5g of coenzyme Q10 to 1kg of intermediate, heat to 60℃, and stir at 800r / min for 30min. After stirring, filter the system through a 0.45μm filter membrane to obtain modified soybean oil.

[0030] Example 6: Preparation of modified glycerol. The specific preparation steps are as follows: B1. Dry 1 kg of glycerol at 100 °C for 2 h, then cool it to 0 °C in an ice bath. Slowly add a mixture of 20 ml of succinic anhydride and 5 ml of pyridine dropwise at a rate of 3 ml / min. Heat the mixture to 60 °C and stir until the hydroxyl peak intensity decreases by 25% as monitored by FTIR. Stop the reaction. Add 5% sodium carbonate aqueous solution to the system to neutralize to pH 7.0. After standing and separating the phases, discard the aqueous phase. Wash the glycerol phase twice with purified water and dry it at 80 °C for 2 h to obtain the first modified glycerol. B2. The modified glycerol was purified by a scraped membrane molecular distillation apparatus. The first distillation parameters were set to 120℃ and 10Pa, and the second distillation parameters were set to 200℃ and 1Pa. The purity was ≥88% and the monoglyceride residue was <1.5% by GC detection, and purified glycerol was obtained. B3. Add 2.0g of tea polyphenols and 0.5g of vitamin E to 1kg of purified glycerol, heat the system to 50℃, and stir at 500r / min for 20min to obtain modified glycerol.

[0031] Example 7: Preparation of modified glycerol. The specific preparation steps are as follows: B1. Dry 1 kg of glycerol at 100 °C for 2 h, then cool it to 5 °C in an ice bath. Slowly add a mixture of 30 ml succinic anhydride and 7 ml pyridine dropwise at a rate of 3 ml / min. Heat the mixture to 60 °C and stir until the hydroxyl peak intensity decreases by 25% as monitored by FTIR. Stop the reaction. Add 5% sodium carbonate aqueous solution to neutralize the system to pH 7.0. After standing and separating the phases, discard the aqueous phase. Wash the glycerol phase twice with purified water and dry it at 80 °C for 2 h to obtain the first modified glycerol. B2. The modified glycerol was purified by a scraped membrane molecular distillation apparatus. The first distillation parameters were set to 120℃ and 10Pa, and the second distillation parameters were set to 200℃ and 1Pa. The purity was ≥88% and the monoglyceride residue was <1.5% by GC detection, and purified glycerol was obtained. B3. Add 3.0g of tea polyphenols and 1.0g of vitamin E to 1kg of purified glycerol, heat the system to 50℃, and stir at 500r / min for 20min to obtain modified glycerol.

[0032] Comparative Example 1: A diglyceride complex edible oil that reduces visceral fat was prepared. The specific preparation steps are as follows: The remaining steps remain the same, except that the modified soybean oil prepared in Example 4 used in Example 3 is replaced with unmodified soybean oil to prepare a diglyceride complex edible oil that reduces visceral fat.

[0033] Comparative Example 2: A diglyceride complex edible oil that reduces visceral fat was prepared. The specific preparation steps are as follows: The remaining steps remain unchanged, except that the modified glycerol prepared in Example 7 and used in Example 3 is replaced with unmodified glycerol to prepare a diglyceride complex edible oil that reduces visceral fat.

[0034] Comparative Example 3: A diglyceride complex edible oil for reducing visceral fat was prepared. The specific preparation steps are as follows: The remaining steps remain unchanged, except that the modified soybean oil prepared in Example 4 used in Example 3 is replaced with unmodified soybean oil, and the modified glycerol is replaced with unmodified glycerol, to prepare a diglyceride compound edible oil that reduces visceral fat.

[0035] Performance testing Test item Test standard Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Total content of diacylglycerol (DAG) ISO 29822:2009 63.2% 64.5% 66.8% 52.1% 55.7% 48.3% Proportion of 1,3-diacylglycerol ISO 29822:2009 81.5% 83.2% 85.7% 70.3% 72.6% 68.1% Residual amount of triglyceride (TAG) GB / T 44614-2024 8.7% 7.5% 6.2% 18.9% 16.3% 21.5% Oxidation stability (induction period) GB / T 21121-2024 12.8h 13.5h 15.2h 7.3h 8.5h 6.1h Acid value (mgKOH / g) GB 5009.229-2025 0.42 0.38 0.31 0.95 0.82 1.03 Performance test results showed that in Examples 1-3, the total content of diglycerides (DAG) in modified soybean oil and modified glycerol was ≥63%, the proportion of 1,3-diglycerides was ≥81.5%, the residual amount of triglycerides (TAG) was ≤8.7%, the oxidation stability induction period was ≥12.8h, and the acid value was ≤0.42mgKOH / g. Among them, Example 3 performed best: DAG 66.8%, 1,3-diglycerides 85.7%, TAG 6.2%, induction period 15.2h, and acid value 0.31mgKOH / g. In contrast, the indicators of Comparative Examples 1-3, which replaced unmodified soybean oil, unmodified glycerol, or both, deteriorated significantly. The DAG content was only 48.3%-55.7%, the oxidation stability induction period was ≤8.5h, and the acid value was ≥0.82mgKOH / g. This indicates that the use of modified raw materials is crucial for improving the content, stability, and purity of the core functional components of the product.

[0036] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described, or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in the claims, all of which should fall within the protection scope of the present invention.

Claims

1. A diglyceride compound edible oil that reduces visceral fat, characterized in that: It contains the following ingredients by weight: 30-50 parts modified soybean oil, 20-35 parts high oleic peanut oil, 25-50 parts rapeseed oil, 5-15 parts flaxseed oil, 2-8 parts sea buckthorn seed oil, 1-5 parts Acer truncatum seed oil, 12-22 parts modified glycerol, 18-30 parts purified water, 0.1-0.5 parts Poria cocos extract, 0.5-2.5 parts β-cyclodextrin, 8-11 parts complex enzyme system a, 12-15 parts complex enzyme system b, and 0.5-1.0 parts phosphate buffer. The modified soybean oil is prepared using the following specific steps: A1. Soybean oil was vacuum dried at 105℃ for 2 hours. A mixture of anhydrous ethanol and 98% sulfuric acid was added, and the mixture was refluxed at 98-102℃ until the conversion rate of fatty acid ethyl esters was ≥92% as determined by GC. After the reaction was completed, the reaction solution was cooled to below 40℃, and 10% sodium carbonate aqueous solution was slowly added to neutralize the solution to pH=7.

0. After standing and separating the layers, the aqueous phase was discarded. The oil phase was washed with purified water until there was no salt precipitation in the aqueous phase. Finally, the oil phase was dried at 80℃ for 3 hours to obtain the first modified soybean oil. A2. Add caprylic acid, Rhizopus miltiorrhiza lipase, and phosphate buffer solution with a concentration of 0.05 mol / L and pH=7.5 to the first modified soybean oil. Stir and react at 45℃ for 6 hours. When the 1,3-diester content is ≥55%, heat the system to 80℃ and keep it for 20 minutes to inactivate the enzyme. Then centrifuge at 5000 r / min for 10 minutes to remove the enzyme residue and collect the upper oil phase as an intermediate. A3. Add glutathione and coenzyme Q10 to the intermediate, heat to 60℃, and stir at 800 r / min for 30 min. After stirring, filter the system through a 0.45 μm filter membrane to obtain modified soybean oil. The modified glycerol is prepared using the following specific steps: B1. Glycerol was dried at 100℃ for 2 hours, then cooled to 0-5℃ in an ice bath. A mixture of succinic anhydride and pyridine was slowly added dropwise at a rate of 3 ml / min. The temperature was raised to 60℃ and the reaction was stirred until the intensity of the hydroxyl peak decreased by 25% as monitored by FTIR. The reaction was then stopped. A 5% sodium carbonate aqueous solution was added to the system to neutralize it to pH=7.

0. After standing and separating the phases, the aqueous phase was discarded. The glycerol phase was washed twice with purified water and dried at 80℃ for 2 hours to obtain the first modified glycerol. B2. The modified glycerol was purified by a scraped membrane molecular distillation apparatus. The first distillation parameters were set to 120℃ and 10Pa, and the second distillation parameters were set to 200℃ and 1Pa. The purity was ≥88% and the monoglyceride residue was <1.5% by GC detection, and purified glycerol was obtained. B3. Add tea polyphenols and vitamin E to the purified glycerol, heat the system to 50°C, and stir at 500 r / min for 20 min to obtain modified glycerol.

2. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The ratio of Rhizopus oryzae lipase to Rhizopus oryzae lipase in the complex enzyme system a is 4:1, with a total enzyme activity ≥9000 U / g; the ratio of Rhizopus oryzae lipase, Candida antarcticis lipase B, and Rhizopus oryzae lipase in the complex enzyme system b is 6:3:1, with a total enzyme activity ≥9500 U / g; the phosphate buffer solution has a concentration of 0.05 mol / L and a pH of 7.

5.

3. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The sea buckthorn seed oil has an unsaturated fatty acid content of ≥90%, wherein the mass ratio of linoleic acid to α-linolenic acid is 1.2:1-1.5:1; the Acer truncatum seed oil has a nervonic acid content of ≥6%.

4. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The high-oleic peanut oil has an oleic acid content of ≥75%, an acid value of ≤0.8mgKOH / g, and a peroxide value of ≤5mmol / kg; the rapeseed oil has an erucic acid content of ≤3%.

5. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The Poria cocos extract is a water-soluble extract with a Poria cocos polysaccharide content of ≥30%. The extraction process is water extraction and alcohol precipitation, with an extraction temperature of 80-90℃ and an extraction time of 2-3 hours.

6. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The ratio of soybean oil, anhydrous ethanol, and 98% sulfuric acid in A1 is 1kg: 550-650ml: 400-500g; The ratio of the first modified soybean oil, caprylic acid, Rhizopus oryzae lipase, and phosphate buffer in A2 is 1kg:280-320g:75-85g:25-30ml; wherein the Rhizopus oryzae lipase activity is ≥10000U / g. The ratio of intermediate, glutathione, and coenzyme Q10 in A3 is 1kg:0.8-1.2g:0.3-0.5g.

7. The diglyceride compound edible oil for reducing visceral fat according to claim 1, characterized in that: The ratio of glycerol, succinic anhydride, and pyridine in B1 is 1 kg: 20-30 ml: 5-7 ml; The ratio of purified glycerol, tea polyphenols, and vitamin E in B3 is 1 kg: 2.0-3.0 g: 0.5-1.0 g.

8. A method for preparing a diglyceride compound edible oil for reducing visceral fat as described in claim 1, characterized in that: Specifically, it includes the following steps: S1. Modified soybean oil, high-oleic peanut oil, and rapeseed oil were subjected to degumming, deacidification, decolorization, deodorization, and dewaxing treatments to obtain refined oils. 0.1-0.5 parts of Poria cocos extract were mixed with 0.5-2.5 parts of β-cyclodextrin, and 12-20 parts of purified water were added to prepare a suspension. After shearing at 60℃ and 8000r / min for 2h, the suspension was freeze-dried at -40℃ and 0.1Pa for 12h, and then pulverized to a particle size of 40μm to obtain pretreated Poria cocos extract. Flaxseed oil, sea buckthorn seed oil, and Acer truncatum seed oil were vacuum-dried at 80℃ and 0.1Pa for 1h under nitrogen protection. S2. Add 30-50 parts modified soybean oil, 20-35 parts high oleic peanut oil, 12-22 parts modified glycerol, and 6-10 parts purified water to a vacuum reactor. Mix well, then add 8-11 parts of compound enzyme system a. Vacuum the reactor to -0.09 MPa and stir at 40°C. Add 0.5-1.0 parts of phosphate buffer to maintain pH=7.

5. When the triglyceride conversion rate is ≥75% and DAG≥42% as monitored by infrared spectroscopy, proceed to the secondary reaction. S3. Add 25-50 parts rapeseed oil, 5-15 parts flaxseed oil, 2-8 parts sea buckthorn seed oil, and 1-5 parts Acer truncatum seed oil to the system. After stirring evenly, add 12-15 parts of compound enzyme system b. Maintain a vacuum of 90 Pa and a temperature of 50 °C and stir for 4 hours. When the DAG of the sample is ≥62% by HPLC, raise the temperature to 80 °C and keep it for 20 minutes to inactivate the enzyme system. S4. Cool the enzymatic hydrolysate to 40℃, centrifuge at 5000r / min for 15min to remove enzyme residue, and filter the upper oil phase through a 0.22μm ceramic membrane to obtain a crude oil phase; subject the crude oil phase to molecular distillation at 130℃ and 0.1Pa to remove impurities, and then to packed distillation at 190℃ at the top of the column, 210℃ at the bottom of the column, a vacuum of 0.05Pa, and a reflux ratio of 1:3 to obtain a high-purity oil phase; S5. The high-purity oil phase is transferred to a high-speed shear emulsifier. The pretreated Poria cocos extract from S1 is added at 50°C. After shearing at 10,000 r / min for 10 min, the mixture is homogenized three times under high pressure at 100 MPa to form a nano-dispersion system with a particle size ≤200 nm. The mixture is stirred at 50°C for 20 min and filtered through a 0.22 μm ceramic membrane under nitrogen protection at 0.3 MPa to obtain a diglyceride complex edible oil that reduces visceral fat.

9. The method for preparing a diglyceride compound edible oil that reduces visceral fat according to claim 8, characterized in that: The degumming, deacidification, decolorization, deodorization, and dewaxing processes are as follows: First, add 0.2% phosphoric acid (by weight of the oil) at 70℃, stir at 300 rpm for 30 minutes, let stand for 1 hour, and collect the upper degummed oil phase. Then, slowly add 5% sodium hydroxide aqueous solution at 60℃, stir to neutralize to pH=8.0, let stand for 30 minutes to allow the soap sludge to settle, and retain the upper deacidified oil phase. Add 2% activated clay (by weight of the oil) to the deacidified oil phase, close the autoclave door, and evacuate to... The temperature was raised to 100℃ at 0.1 Pa, and stirred at 300 r / min for 30 min. The activated clay was removed by filtration, and the decolorized oil phase was obtained. The decolorized oil phase was transferred to a vacuum deodorization tower, evacuated to 0.1 Pa, heated to 240℃, and nitrogen was continuously purged for deodorization for 3 h. After deodorization, the oil phase was returned to the original reactor. The deodorized oil phase was cooled and transferred to a cold storage tank and refrigerated at 0℃ for 24 h. After the wax crystals precipitated, the wax was removed by filtration, and the refined oil was obtained.