Method for preparing cocoa butter equivalent by aid of 28-degree palm oil medium fractionation substances (POMF)

A technology of palm oil and cocoa butter, which is applied in the field of preparation of cocoa butter, can solve the problems of reducing the quality of chocolate, changing the texture and taste of chocolate products, and achieves the effect of simple preparation process

Inactive Publication Date: 2016-10-26
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, when 28 degree palm oil mid-extract was added in cocoa butter as cocoa butter-like (CBE), owing to contain more POO, PLP, PLO in this 28 degree palm oil, the fusion property of cocoa butter will be produced Large impact, significantly changing the texture and taste of the product chocolate, significantly reducing the quality of chocolate

Method used

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  • Method for preparing cocoa butter equivalent by aid of 28-degree palm oil medium fractionation substances (POMF)
  • Method for preparing cocoa butter equivalent by aid of 28-degree palm oil medium fractionation substances (POMF)
  • Method for preparing cocoa butter equivalent by aid of 28-degree palm oil medium fractionation substances (POMF)

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Experimental program
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Effect test

Embodiment 1

[0022] A kind of method of utilizing 28 degree palm oil middle fraction (POMF) of the present invention to prepare cocoa butter-like, its concrete steps are:

[0023] (1). The 28 degree palm oil intermediate fraction (POMF) that takes 500g is mixed with the acetone of 2.2L, obtains mixed solution;

[0024] (2). The mixed solution in the above step (1) was warmed up to 40°C, left to stand for 50 minutes, and the 28-degree palm oil intermediate fraction (POMF) was completely dissolved in acetone to obtain a clear and transparent mixed solution;

[0025] (3). The clear and transparent mixed solution in the above step (2) is slowly cooled to 9.0° C. for crystallization, and left to stand for 11.5 hours to obtain a crystallized solution;

[0026] (4). The solution after crystallization in the above-mentioned step (3) is vacuum filtered, separated into solid fat and liquid fat, and the solid fat containing acetone is collected;

[0027] (5). Carry out vacuum distillation to the sol...

Embodiment 2

[0029] (1). The 28 degree palm oil middle fraction (POMF) that takes 5kg is mixed with the acetone of 25L, obtains mixed solution;

[0030] (2). The mixed solution in the above step (1) was warmed up to 40°C, left to stand for 50 minutes, and the 28-degree palm oil intermediate fraction (POMF) was completely dissolved in acetone to obtain a clear and transparent mixed solution;

[0031] (3). The clear and transparent mixed solution in the above step (2) is slowly cooled to 8.5° C. for crystallization, and left to stand for 12.5 hours to obtain a crystallized solution;

[0032] (4). The solution after crystallization in the above-mentioned steps (3) is vacuum filtered, separated into solid fat and liquid fat, and the solid fat containing a small amount of acetone is collected;

[0033] (5). The solid fat collected in the above step (4) is subjected to vacuum distillation to remove acetone to obtain cocoa butter-like (CBE).

Embodiment 3

[0035] (1). The 28 degree palm oil middle fraction (POMF) that takes 50kg mixes with the acetone of 250L, obtains mixed solution;

[0036] (2). The mixed solution in the above step (1) was warmed up to 40°C, allowed to stand for 55 minutes, and the 28-degree palm oil intermediate fraction (POMF) was completely dissolved in acetone to obtain a clear and transparent mixed solution;

[0037] (3). The clear and transparent mixed solution in the above step (2) is slowly cooled to 8.0° C. for crystallization, and left to stand for 13.2 hours to obtain a crystallized solution;

[0038] (4). The solution after crystallization in the above-mentioned steps (3) is vacuum filtered, separated into solid fat and liquid fat, and the solid fat containing a small amount of acetone is collected;

[0039] (5). The solid fat collected in the above step (4) is subjected to vacuum distillation to remove acetone to obtain cocoa butter-like (CBE).

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Abstract

The invention discloses a method for preparing cocoa butter equivalent by the aid of 28-degree palm oil medium fractionation substances (POMF). The method includes steps of weighing a certain mass of the 28-degree palm oil medium fractionation substances (POMF) and a certain volume of acetone and mixing the 28-degree palm oil medium fractionation substances (POMF) and the acetone with one another according to a mass-volume ratio of 1:4-1:6 to obtain mixed solution; (2), heating the mixed solution until the temperature of the mixed solution reaches 40+ / -1 DEG C and completely dissolving the 28-degree palm oil medium fractionation substances (POMF) in the acetone to obtain clear transparent mixed solution; (3), cooling the clear transparent mixed solution until the temperature of the clear transparent mixed solution reaches 8.0-9.0 DEG C and crystallizing the clear transparent mixed solution to obtain crystallized solution; (4), carrying out vacuum filtration on the crystallized solution and collecting solid fat with a small quantity of acetone; (5), carrying out reduced-pressure distillation on the collected solid fat and removing the acetone to obtain the cocoa butter equivalent (CBE). The method has the advantages that processes for preparing the cocoa butter equivalent are simple, and the cocoa butter equivalent (CBE) can be prepared by means of one-step solvent fractionation; the cocoa butter equivalent (CBE) prepared by the aid of the method has melting characteristics consistent with melting characteristics of cocoa butter, accordingly, a large quantity of the cocoa butter equivalent can be added into natural cocoa butter, and the cocoa butter equivalent also can be directly used for producing diversified chocolate products (CBE).

Description

technical field [0001] The invention relates to a method for preparing cocoa butter (CBE) by using 28-degree palm oil middle fraction (POMF). Background technique [0002] Cocoa butter, also known as cocoa butter, is a milky yellow hard natural vegetable oil squeezed from the tropical woody plant cocoa tree fruit cocoa beans, which belongs to nut oils. Cocoa butter is mainly composed of the following three triglycerides: l,3-dipalmito-2-olein (POP), I-palmito-2-olein-3-stearin (POS) and 1,3-distearic acid-2-olein (SOS), these three symmetrical triglycerides accounted for about 85% of the total triglycerides, and the three symmetrical triglycerides accounted for all 17.5-22.6%, 35.8-41.4% and 22.8-31.3% of the total triglycerides. However, cocoa trees have high requirements on the natural environment. High-quality cocoa beans are only harvested in a few countries near the equator, and the output is small and unstable. The world's annual output is far from meeting the needs ...

Claims

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Application Information

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IPC IPC(8): A23G1/38
CPCA23G1/38
Inventor 翁新楚王胜杰卓之阳
Owner SHANGHAI UNIV
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