9 results about "Palm stearin" patented technology

The invention discloses breast milk simulated structural fat as well as a preparation method and application thereof. In the breast milk simulated structural fat, the relative content of sn-2-site palmitic acid is 40%-65%, and the content of lauric acid is 45%-65%. The preparation method comprises the following steps: uniformly mixing palm stearin and palmitic acid, and adding immobilized enzyme MAS1 for hydrolysis reaction to obtain modified palm stearin; and uniformly mixing the modified palm stearin and lauric acid, adding sn-1, 3-site specific lipase, reacting at 55-75 DEG C for 3-48 hours, and deacidifying and purifying to obtain the breast milk simulated structure fat. According to the breast milk simulated structure fat, the relative content of sn-2 palmitic acid is high, and the breast milk simulated structure fat is rich in lauric acid, so that the breast milk simulated structure fat can be used as a substitute of breast milk fat to be added into infant formula food (such as infant formula milk powder), and the growth and development requirements of infants are met.

The invention belongs to the technical field of fat synthesis, and particularly discloses a method for synthesizing 1, 3-dilinoleic acid-2-palmitic acid triglyceride, which comprises the following steps: S1, dissolving palm stearate in a solvent, and purifying to obtain PPP; s2, mixing the PPP purified in the step S1 with LA, dissolving, and adding immobilized lipase ANL-MARE to carry out primary reaction; after the primary reaction is completed, carrying out acid removal; and then adding LA again to carry out secondary reaction, filtering to remove enzyme after the reaction is completed, and separating and purifying to obtain the LPL structure lipid. According to the method, PPP-rich palm stearin and linoleic acid are used as raw materials, and immobilized lipase is utilized to catalyze two-step acidolysis reaction in a solvent-free system to synthesize the structured triglyceride rich in LPL. Compared with a common one-step acidolysis method, the method has the advantages that the relative content of LPL is increased by 10.27%, the relative content of sn-2PA is kept unchanged, the usage amount of enzyme is effectively reduced, and the LPL efficiently synthesized through enzymatic catalysis of the method has the potential of being used for production of human milk fat substitutes.

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.

The invention relates to the technical field of plant cream production, in particular to a highly unsaturated fatty acid non-hydrogenated milk base and a preparation method thereof. The milk base is prepared from 15 to 30 weight percent of base material oil, 0.4 to 0.6 weight percent of soybean phospholipid, 0.8 to 1.2 weight percent of monoglyceride, 0.4 to 0.8 weight percent of sucrose ester, 0.5 to 3 weight percent of sodium caseinate, 0.2 to 1 weight percent of hydrocolloid, 2 to 10 weight percent of sweetening agent, 0.5 to 1 weight percent of essence and the balance of water; the base oil is composed of liquid vegetable oil and solid vegetable oil, and the liquid vegetable oil is at least one of high-oleic-acid sunflower seed oil, low-linolenic-acid rapeseed oil and corn oil; the solid vegetable oil is at least one of palm stearin and palm kernel stearin. The content of unsaturated fatty acid in the non-hydrogenated system milk base can reach more than or equal to 50%, meanwhile, the shelf life of more than or equal to 9 months is maintained, and the problems that the milk base is thin in taste, slightly oily in flavor and large in peculiar smell due to high unsaturated fatty acid are solved.

The invention discloses zanthoxylum bungeanum flavor shortening based on enzymatic transesterification. The shortening comprises 25-45 parts of palm oil stearin; 25 to 45 parts of shea butter; 15 to 25 parts of soybean oil; 5-15 parts of zanthoxylum oil; the invention relates to a catalyst lipase for enzymatic transesterification. The invention also discloses a preparation method of the shortening, which comprises the following steps: respectively preheating the palm oil stearin, the shea butter, the soybean oil and the zanthoxylum oil according to the formula ratio at 65-75 DEG C, adding lipase for rotary evaporation after preheating, controlling the rotating speed at 180-220r / min, and reacting for 3-5 hours to complete the transesterification process; and then removing the lipase to terminate the reaction. According to the invention, palm oil stearin, shea butter and soybean oil are taken as substrates through an enzymatic ester exchange technology, zanthoxylum oil is innovatively introduced, and a novel shortening system with regional flavor is successfully developed. The acid value of the pepper-flavored shortening disclosed by the invention is between 0.2 mg / g and 0.5 mg / g, the peroxide value is between 0.05 g / 100g and 0.11 g / 100g, and both the acid value and the peroxide value meet food-grade requirements.

The invention discloses a preparation process of low-saturation margarine with ester exchange cottonseed oil as base oil, and relates to the technical field of grease processing. Comprising the following steps: (1) heating and melting palm stearin, and adding cottonseed oil to obtain a binary mixture; (2) adding immobilized lipase Lipozyme TLIM into the binary mixture obtained in the step A, and carrying out ester exchange reaction in a vacuum state; (3) after the transesterification is finished, firstly separating out immobilized lipase TLIM, and then purifying the residual crude margarine butter base oil to prepare cottonseed oil-based margarine butter base oil; and (4) adding glyceryl monopalmitate, Span40 and glyceryl monostearate into the cottonseed oil-based margarine base oil to prepare an oil phase, taking purified water as a water phase, mixing and emulsifying the oil phase and the water phase, and cooling and kneading to obtain the low-fat margarine. The invention provides a preparation process of low-saturation margarine which takes cottonseed oil as a raw material, adopts an ester exchange technology, does not generate trans-fatty acid and has a taste close to that of natural butter.

The invention discloses a preparation method of an OPO-containing grease composition, which comprises the following steps: A, preparing raw materials for later use, including coconut oil, sunflower seed oil, palm stearin and lipase; b, taking all sunflower seed oil and part of palm stearin; c, adding the sunflower seeds and palm stearin taken in the step B into a reaction kettle, vacuumizing, heating, mixing, dehydrating and degassing to obtain a grease mixture; d, cooling the grease mixture, adding all lipase to carry out enzymatic transesterification, then cooling and crystallizing, and filtering out crystals for later use; e, adding all coconut oil and the rest palm stearin into the filtrate, heating, mixing, carrying out enzymatic transesterification again, cooling, crystallizing, and filtering out crystals for later use; and F, mixing the crystal filtered out in the step E and the crystal obtained in the step D, and purifying. According to the method, the defects in the prior art can be overcome, and the content of OPO in the prepared triglyceride is increased on the premise that the preparation cost is not obviously increased.

The present invention discloses a preparation method of a breast milk substitute fat with controllable OPL / OPO / LPL ratio, and the steps are as follows: Step 1, using palm stearin as a raw material, separating out palm stearin with a tripalmitin content of more than 85 wt%; Step 2, the separated palm stearin is alcoholyzed under the catalysis of a regioselective lipase to obtain 2-monopalmitin with a purity of more than 85 wt%; Step 3, in a solvent or solvent-free system, after 2-monopalmitin is heated and mixed with a certain proportion of oleic acid / linoleic acid mixture, a lipase is added for enzymatic catalytic esterification reaction to obtain a crude breast milk substitute fat rich in OPL / OPO / LPL: Step 4, separating free fatty acids in the reaction system from the above-mentioned crude product to obtain a breast milk substitute fat rich in OPL / OPO / LPL. In the breast milk substitute fat product of the present invention, the total content of OPL, OPO and LPL can reach 75 wt% to 91 wt%, and OPL / OPO is in the range of 0.2 to 2.9 and LPL / OPO is in the range of 0 to 1.0, which can be regulated, and problems such as acyl migration, many by-products and low yield in the preparation of OPL / OPO / LPL by acidolysis reaction in the prior art are avoided.

The present application relates to a kind of solid fat used as seed crystal, the solid fat includes 0.1%~1.5% of butanone insoluble substance by total mass of the solid fat.The solid fat is the first solid fat obtained after the palm stearin is used as seed crystal and the rice oil is defatted, and the second solid fat is obtained by one-stage cooling, two-stage cooling and solid-liquid separation.Using the second solid fat as seed crystal to defat edible oil can reduce the back color phenomenon of vegetable oil and improve the shelf life stability.