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A kind of cocoa butter substitute prepared by tea oil glycerol hydrolysis method and preparation method thereof

A technology for cocoa butter and substitutes, applied in the field of cocoa butter substitutes and their preparation, can solve problems such as application limitations, and achieve the effects of inhibiting fat accumulation, inhibiting cholesterol rise, and high oleic acid content

Active Publication Date: 2020-05-19
HUNAN UNIV OF SCI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the production of trans fatty acids during the hydrogenation process, its application is also greatly limited

Method used

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  • A kind of cocoa butter substitute prepared by tea oil glycerol hydrolysis method and preparation method thereof
  • A kind of cocoa butter substitute prepared by tea oil glycerol hydrolysis method and preparation method thereof
  • A kind of cocoa butter substitute prepared by tea oil glycerol hydrolysis method and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0056] Embodiment 1-3 select enzyme

[0057] In this embodiment 1-3, Novozyme 435, Lipozyme RM IM, Lipozyme TL IM three kinds of enzymes catalyzed the properties of tea oil glycerol hydrolysis prepared by Danish company Novozymes were compared, and the molar ratio of triglyceride and glycerol in tea oil was taken = 1:1 amount mixed, adding the above-mentioned enzymes accounting for 5% of camellia oil mass ratio, and carrying out glycerolysis reaction at 60° C. for 36 hours. The composition of the initial product after glycerol hydrolysis was analyzed by TLC-FID. The results are shown in Table 1.

[0058] Table 1 (area ratio: %)

[0059]

[0060] FA: free fatty acid, MG: monoglyceride, DG: diglyceride, TG: triglyceride

[0061] The result of the reaction was that the activity of Novozyme 435 was higher than that of Lipozyme RM IM and Lipozyme TL IM. After 36 hours of reaction, the content of diglyceride in Novozyme 435 can reach 48.7%, while the residual amount of trigly...

Embodiment 4-7

[0062] Example 4-7 Research on the reaction conditions of the glycerolysis of camellia oil catalyzed by Novozyme 435

[0063] In the present embodiment 4-7, the addition amount of lipase Novozyme 435 was investigated, and the amount of triglyceride and glycerin molar ratio = 1:1 in the camellia oil was mixed, and the addition accounted for 1-5% of the camellia oil mass ratio Glycolysis reaction was carried out at 60°C for 36 hours. The composition of the initial product after glycerol hydrolysis was analyzed by TLC-FID. The results are shown in Table 2.

[0064] Table 2

[0065]

[0066]

[0067] FA: free fatty acid, MG: monoglyceride, DG: diglyceride, TG: triglyceride

[0068] The above results found that the effect of glycerolysis was better when the amount of enzyme was 4-5%, and when the amount of enzyme in Example 7 was 5%, the composition in the crude product A of tea oil glycerolysis obtained by it was the best. More enzymes can also achieve the purpose of gly...

Embodiment 8

[0069] Example 8 Removal of Fatty Acids, Glycerol, Monoglycerides by Distillation

[0070] In Example 8, a molecular distillation device was used to remove unreacted glycerol and monoglycerides and fatty acids produced after the reaction from the reaction oil prepared by the enzymatic glycerolysis reaction. Distillation condition is vacuum degree 1×10 -3 mbar, 200°C, the mass content of diglyceride in the heavy phase after distillation is greater than 85%, the mass content of triglyceride is less than 10%, and the mass content of monoglyceride is less than 5%, which is recorded as product B after molecular distillation. And the mass ratio of monoglyceride to diglyceride in the distilled light phase is greater than 10:1.

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Abstract

The invention provides a cocoa butter substitute prepared by camellia oil glycerolysis. The cocoa butter substitute includes 88-92% by mass of diacylglycerol. The invention also provides a method for preparation of the cocoa butter substitute by camellia oil glycerolysis. The method includes the steps of: mixing camellia oil having a triglyceride mass content of greater than 95% with glycerin; adding 1, 3 position specific enzyme into the obtained mixture to carry out glycerolysis reaction; then distilling the reactants to remove glycerin, fatty acid, monoglyceride and triglyceride so as to obtain crude camellia oil diacylglycerol; and then subjecting the obtained crude camellia oil diacylglycerol to fractionation to separate a solid phase. The camellia oil diacylglycerol cocoa butter substitute provided by the invention has very similar properties to natural cocoa butter, and has the same taste.

Description

technical field [0001] The invention belongs to the technical field of functional edible oil processing, and in particular relates to a cocoa butter substitute prepared by glycerol hydrolysis of tea oil and a preparation method thereof. Background technique [0002] Cocoa butter is the natural fat component of cocoa beans. The US Food and Drug Administration defines it as "edible fat obtained before or after roasting (roasting) ripe cocoa beans." Cocoa beans contain 50-55% cocoa fat. [0003] The value of cocoa butter is reflected in its specific fragrance and special physical properties that other oils do not have. Cocoa butter is firm below room temperature and dissolves quickly at body temperature, giving it a refreshing melt in the mouth. And it is extremely stable to oxidation, so it is suitable for preparing foods such as chocolate that require long-term storage. The melting point of cocoa butter is 32-35°C. Its hardness varies according to the origin, among which ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/38C12P7/64
CPCA23G1/38A23G2200/08C12P7/6445
Inventor 肖新生李治章
Owner HUNAN UNIV OF SCI & ENG
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