Preparation method for zero-trans fatty acid shortening

A fatty acid and shortening technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of increasing oil loss, aggravating vitamin E nutrient loss, resource and energy waste, etc., and achieve high retention and quality improvement.

Inactive Publication Date: 2013-02-13
李芳菲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Excessive refining not only causes waste of resources and energy, aggravates environmental pollution, increases oil loss, but also removes most of the beneficial micronutrients naturally present in soybean oil, aggravates the loss of vitamin E, phytosterols, squalene and other nutrients, and It is inevitable to produce new harmful substances (such as trans fatty acids, glyceride polymers, etc.), which seriously reduces the nutritional and safety quality of soybean oil, and creates new food safety problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Mix lard, extremely hydrogenated soybean oil, silicon dioxide and glucose, the lard is 17%, the extremely hydrogenated soybean oil is 28%, silicon dioxide is 0.35%, and the balance is glucose, in mass fraction;

[0012] (2) The process of transesterification reaction: mix the above raw materials according to the proportion, vacuum dehydration and degassing; 2 Heat to 80°C while maintaining positive pressure, melt for 30 minutes; vacuumize again, add immobilized lipase Lipozyme RM IM under the condition of vacuum degree of 0.07MPa, the amount added is 7% of the mass of the above raw materials, and the reaction time is 2.5h , the temperature is 75°C; after the reaction, it is washed with hot water to deactivate the catalyst and obtain zero-trans fatty acid shortening.

Embodiment 2

[0014] (1) Mix lard, extremely hydrogenated soybean oil, silicon dioxide and glucose, the lard is 21%, the extremely hydrogenated soybean oil is 36%, silicon dioxide is 0.45%, and the balance is glucose, in terms of mass fraction;

[0015] (2) The process of transesterification reaction: mix the above raw materials according to the proportion, vacuum dehydration and degassing; 2 Heating to 85°C while maintaining positive pressure, melting for 35 minutes; vacuuming again, adding immobilized lipase Lipozyme RM IM under the condition of vacuum degree of 0.08MPa, the addition amount is 8% of the mass of the above raw materials, and the reaction time is 3h. The temperature is 80°C; after the reaction, it is washed with hot water to make the catalyst invalid and obtain zero-trans fatty acid shortening.

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PUM

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Abstract

The invention discloses a preparation method for a zero-trans fatty acid shortening. The preparation method comprises the following steps: firstly, mixing 17-21% of lard oil, 28-36% of extremely hydrogenated soybean oil, 0.35-0.45% of silicon dioxide and glucose for the rest by mass; secondly, carrying out ester exchange reaction, namely uniformly mixing the raw materials according to the ratio, and carrying out vacuum dewatering and degassing; heating to be 80-85 DEG C under the condition that a positive pressure is maintained by N2, and melting for 25-35 min; re-vacuumizing, adding immobilized lipase Lipozyme RMIM accounting for 7-8% of the raw materials by mass under the vacuum degree of 0.07-0.08 MPa, and reacting for 2.5-3 h at the temperature of 75-85 DEG C; and finally, after the reaction is ended, washing by using hot water to inactivate a catalyst so as to obtain the zero-trans fatty acid shortening. According to the preparation method, beneficial nutrients are highly maintained, harmful substances (such as trans fatty acid and the like) are reduced or removed to the hilt, and the quality of the soybean oil is effectively improved.

Description

technical field [0001] The invention relates to a preparation method of zero-trans fatty acid shortening. Background technique [0002] Over-processing of soybean oil generally has a large amount of alkali added, a large amount of white clay added, high deodorization temperature, and long deodorization time. Excessive refining not only causes waste of resources and energy, aggravates environmental pollution, increases oil loss, but also removes most of the beneficial micronutrients naturally present in soybean oil, aggravates the loss of vitamin E, phytosterols, squalene and other nutrients, and It is inevitable to produce new harmful substances (such as trans fatty acids, glyceride polymers, etc.), which seriously reduces the nutrition and safety quality of soybean oil, and creates new food safety problems. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a preparation method of zero-trans fatty a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04
Inventor 李芳菲
Owner 李芳菲
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