4 results about "Palm stearin" patented technology

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 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 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.