Method for preparing wheat germ pastry margarine by employing enzymatic interesterification under supercritical CO2 condition

Abstract

The invention relates to a method for preparing a wheat germ pastry margarine by employing enzymatic interesterification under a supercritical CO2 condition. In traditional production of special oil for foods such as pastry margarine, a great number of trans-fatty acids are generated by a hydrogenation process, so that an interesterification technology can be used as an effective method for producing the special oil for zero-trans fatty acids instead of a traditional hydrogenation process. Catalysis of interesterification reaction in the supercritical state by immobilized lipase is achieved through the following steps: 1. drying in vacuum for 2 hours, and adding immobilized lipase and a trochanter to a reaction kettle; 2. carrying out sealed reaction, introducing CO2 to replace air in the reaction kettle, testing leakage, and finally introducing a certain amount of CO2 to reach appointed pressure; 3. heating, and carrying out stirring timing reaction; and 4. stopping reaction, and carrying out suction filtration while hot condition exists. Wheat germ oil and extremely hydrogenated wheat germ oil are subjected to interesterification by the method disclosed by the invention; compared with conventional interesterification, the method has the advantages that the time is relatively short; and the relatively esterification activity of the immobilized lipase is kept over 90%.

Description

technical field [0001] The present invention relates to a kind of supercritical CO 2 A method for preparing wheat germ shortening by enzymatic transesterification under conditions. Background technique [0002] Wheat germ oil is a kind of grain germ oil made from wheat germ. It concentrates the nutritional essence of wheat and is rich in vitamin E, linoleic acid, linolenic acid, octadecyl alcohol and various physiologically active components. It is a valuable functional food with high nutritional value. In particular, the content of vitamin E is the highest among vegetable oils, and it has been recognized as a functional oil with nutritional and health effects. Vitamin E in wheat germ oil is a high-purity natural vitamin E, containing full-priced vitamin E, that is, four types of α, β, γ, and δ are available. Among them, the content of α-vitamin E is extremely high, which is easily absorbed by the human body and has the strongest activity. [0003] At present, palm oil ...

AI Technical Summary

Problems solved by technology

[0005] The present invention is aimed at the many deficiencies of the hydrogenation process in recent years. One of the very serious defects is that a large amount of trans fatty acids are produced during the hydrogenation process of fats and oils. Long-term consumption of foods with trans fatty acids will cause great harm to human health. , so a method to replace the traditional hydrogenation process to prepare food-specific oils such as all-vegetable shortening with zero trans fatty acids