CN113040229B - Grease composition and preparation method thereof - Google Patents
Grease composition and preparation method thereof Download PDFInfo
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- CN113040229B CN113040229B CN201911363073.6A CN201911363073A CN113040229B CN 113040229 B CN113040229 B CN 113040229B CN 201911363073 A CN201911363073 A CN 201911363073A CN 113040229 B CN113040229 B CN 113040229B
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- oil
- sodium caseinate
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- food product
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- 239000000203 mixture Substances 0.000 title claims abstract description 148
- 239000004519 grease Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims description 28
- 102000011632 Caseins Human genes 0.000 claims abstract description 114
- 108010076119 Caseins Proteins 0.000 claims abstract description 114
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 114
- 238000010438 heat treatment Methods 0.000 claims abstract description 50
- 238000000034 method Methods 0.000 claims abstract description 34
- 230000001603 reducing effect Effects 0.000 claims abstract description 28
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000004132 cross linking Methods 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- 238000009472 formulation Methods 0.000 claims abstract description 5
- 230000000694 effects Effects 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 108
- 235000019198 oils Nutrition 0.000 claims description 108
- 235000019197 fats Nutrition 0.000 claims description 75
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 41
- 239000008103 glucose Substances 0.000 claims description 41
- 239000006188 syrup Substances 0.000 claims description 40
- 235000020357 syrup Nutrition 0.000 claims description 40
- 239000002994 raw material Substances 0.000 claims description 31
- 235000013305 food Nutrition 0.000 claims description 30
- 239000003549 soybean oil Substances 0.000 claims description 29
- 235000012424 soybean oil Nutrition 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000001694 spray drying Methods 0.000 claims description 24
- 230000001804 emulsifying effect Effects 0.000 claims description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 19
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 18
- 239000000839 emulsion Substances 0.000 claims description 18
- 239000008101 lactose Substances 0.000 claims description 16
- 238000000265 homogenisation Methods 0.000 claims description 12
- 229940057917 medium chain triglycerides Drugs 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 9
- -1 lard Substances 0.000 claims description 9
- 238000004904 shortening Methods 0.000 claims description 9
- 239000003607 modifier Substances 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- 241000195940 Bryophyta Species 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000019868 cocoa butter Nutrition 0.000 claims description 6
- 229940110456 cocoa butter Drugs 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229930182830 galactose Natural products 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000011929 mousse Nutrition 0.000 claims description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 6
- 235000011962 puddings Nutrition 0.000 claims description 6
- 235000019487 Hazelnut oil Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 5
- 235000019498 Walnut oil Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 239000010495 camellia oil Substances 0.000 claims description 5
- 239000003240 coconut oil Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 5
- 235000005687 corn oil Nutrition 0.000 claims description 5
- 239000002285 corn oil Substances 0.000 claims description 5
- 239000008169 grapeseed oil Substances 0.000 claims description 5
- 239000010468 hazelnut oil Substances 0.000 claims description 5
- 235000013310 margarine Nutrition 0.000 claims description 5
- 239000003264 margarine Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 239000002540 palm oil Substances 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000008165 rice bran oil Substances 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 235000020238 sunflower seed Nutrition 0.000 claims description 5
- 239000003760 tallow Substances 0.000 claims description 5
- 239000008170 walnut oil Substances 0.000 claims description 5
- 239000010497 wheat germ oil Substances 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 3
- 239000001361 adipic acid Substances 0.000 claims description 3
- 235000011037 adipic acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 239000001530 fumaric acid Substances 0.000 claims description 3
- 235000011087 fumaric acid Nutrition 0.000 claims description 3
- 235000011167 hydrochloric acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001369 metatartaric acid Substances 0.000 claims description 3
- 235000011042 metatartaric acid Nutrition 0.000 claims description 3
- 235000011007 phosphoric acid Nutrition 0.000 claims description 3
- 239000011736 potassium bicarbonate Substances 0.000 claims description 3
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 3
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 3
- 235000011181 potassium carbonates Nutrition 0.000 claims description 3
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 3
- PFMBRNMAXCVTIV-UHFFFAOYSA-K trisodium hydrogen carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.OC([O-])=O.OC([O-])=O PFMBRNMAXCVTIV-UHFFFAOYSA-K 0.000 claims description 3
- 239000000243 solution Substances 0.000 description 83
- 239000003925 fat Substances 0.000 description 71
- 230000000052 comparative effect Effects 0.000 description 23
- 238000005303 weighing Methods 0.000 description 23
- 238000003756 stirring Methods 0.000 description 18
- 238000010008 shearing Methods 0.000 description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000009471 action Effects 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 235000012970 cakes Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 102000008192 Lactoglobulins Human genes 0.000 description 2
- 108010060630 Lactoglobulins Proteins 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000025174 PANDAS Diseases 0.000 description 1
- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 230000003113 alkalizing effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- FBUKVWPVBMHYJY-UHFFFAOYSA-N nonanoic acid Chemical class CCCCCCCCC(O)=O FBUKVWPVBMHYJY-UHFFFAOYSA-N 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013557 residual solvent Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
Abstract
The application provides a grease composition, wherein the grease composition comprises the following components in mass percent: 70-80wt.% of grease, 4-10wt.% of sodium caseinate and 10-26wt.% of reducing sugar. The present application also provides a method for preparing an emulsified homogeneous formulation for a fat composition, comprising the steps of: (1) Heating the first sodium caseinate solution to effect a cross-linking reaction; (2) Adding reducing sugar into the second sodium caseinate solution, heating after adjusting the pH to 7.5-8.5, and adjusting the pH to 6.5-7.5 after cooling, wherein the volume of the second sodium caseinate solution in the step (2) is basically the same as the volume of the first sodium caseinate solution in the step (1) and the sodium caseinate content of the second sodium caseinate solution in the step (2) is basically the same as the sodium caseinate content of the first sodium caseinate solution in the step (1); and (3) mixing the solution obtained in the step (1) with the solution obtained in the step (2).
Description
Technical Field
The application relates to the field of food processing, in particular to a grease composition, especially a grease composition with high grease content, a preparation method thereof and related food and application.
Background
The grease compositions, in particular powder grease compositions, on the market today have a grease content mainly concentrated in the range of 20% -40%. Among these, it is possible mainly because the emulsion systems prepared are not sufficiently stable and therefore their oil content is allowed to be high, otherwise their surface oil content increases drastically, thus affecting product storage and product application.
At present, many companies and universities have been devoted to research on oil compositions and found that oil compositions with 90% oil content can be prepared by using beta-lactoglobulin, but there is no oil composition product with 90% oil content on the market, which may be because beta-lactoglobulin is expensive and not suitable for use in the food field, thus it is seen that there is still a certain technical barrier for the preparation of oil compositions with high oil content.
Thus, there is a need in the art to develop new methods of preparing grease compositions.
Summary of The Invention
In a first aspect, the present application provides a fat composition, wherein the fat composition comprises, by mass of the fat composition: 70-80wt.% of grease, 4-10wt.% of sodium caseinate, and 10-26wt.% of reducing sugar.
In some embodiments, the grease composition is a powder grease composition.
In some embodiments, the surface oil content of the grease composition is less than 5%.
In some embodiments, the grease is selected from one or more of the following: soybean oil, shortening, medium chain triglycerides, sunflower seed oil, rapeseed oil, rice oil, corn oil, tea seed oil, olive oil, palm oil, peanut oil, sesame oil, coconut oil, cocoa butter, rice bran oil, walnut oil, wheat germ oil, grape seed oil, hazelnut oil, butter, tallow, lard, margarine and any combination thereof.
In some embodiments, the reducing sugar is selected from one or more of the following: glucose syrup, fructose, galactose, lactose, maltose, and any combination thereof.
In a second aspect, the present application provides a method of preparing an emulsified homogeneous formulation for a fat composition comprising the steps of: (1) Heating the first sodium caseinate solution to effect a cross-linking reaction; (2) Adding reducing sugar into the second sodium caseinate solution, heating after adjusting the pH to 7.5-8.5, and adjusting the pH to 6.5-7.5 after cooling, wherein the volume of the second sodium caseinate solution in the step (2) is basically the same as the volume of the first sodium caseinate solution in the step (1) and the sodium caseinate content of the second sodium caseinate solution in the step (2) is basically the same as the sodium caseinate content of the first sodium caseinate solution in the step (1); and (3) mixing the solution obtained in the step (1) with the solution obtained in the step (2).
In some embodiments, the first and second sodium caseinate solutions have a sodium caseinate concentration of 1% to 2.5%.
In some embodiments, the reducing sugar is selected from one or more of the following: glucose syrup, fructose, galactose, lactose, maltose, and any combination thereof.
In some embodiments, in step (1), the heating temperature is 75-85 ℃.
In some embodiments, in step (1), the heating time is from 1 to 3 hours.
In some embodiments, in step (2), the alkaline modifier used to adjust the pH is selected from the group consisting of: naOH, sodium carbonate, sodium bicarbonate, trisodium bicarbonate, potassium carbonate, potassium bicarbonate, and any combination thereof.
In some embodiments, the acidic modifier used to adjust the pH is selected from the group consisting of: citric acid, lactic acid, tartaric acid, malic acid, meta-tartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, and any combination thereof.
In some embodiments, in step (2), the temperature of the heat treatment is 85-95 ℃.
In some embodiments, in step (2), the time of the heat treatment is 2 to 4 hours.
In a third aspect, the present application provides a method of preparing a fat composition comprising the steps of: mixing the fat and the preparation for emulsion homogenization of the fat composition prepared by the method described in the second aspect, and performing emulsion homogenization treatment.
In some embodiments, the fat composition comprises 70-80wt.% fat, 4-10wt.% sodium caseinate, 10-26wt.% reducing sugar, based on the mass of the fat composition.
In some embodiments, the grease is selected from one or more of the following: soybean oil, shortening, medium chain triglycerides, sunflower seed oil, rapeseed oil, rice oil, corn oil, tea seed oil, olive oil, palm oil, peanut oil, sesame oil, coconut oil, cocoa butter, rice bran oil, walnut oil, wheat germ oil, grape seed oil, hazelnut oil, butter, tallow, lard, margarine and any combination thereof.
In some embodiments, wherein the emulsion homogenization treatment is performed at 55-65 ℃.
In some embodiments, the emulsification is performed using an emulsifying machine at a speed of 15000-25000 rpm.
In some embodiments, the time of the emulsification treatment is from 3 to 7 minutes.
In some embodiments, the homogenization is performed at a pressure of 300 to 400 bar.
In some embodiments, the method of preparing the oil composition further comprises drying the emulsified homogenized product to obtain a powdered oil composition.
In some embodiments, the drying treatment is spray drying.
In some embodiments, the spray drying has an inlet temperature of 160 ℃ and an outlet temperature of 84-85 ℃.
In a fourth aspect, the present application provides a fat composition prepared by the method of the third aspect.
In a fifth aspect, the present application provides a food product comprising the fat composition of the first aspect and/or the fat composition of the fourth aspect.
In some embodiments, the food product is a bread, cake, mousse, colander, pudding, puff, or cupcake.
In a sixth aspect, the present application provides the use of the fat composition according to the first aspect or the fat composition according to the fourth aspect in the preparation of a food product.
In some embodiments, the food product is a bread, cake, mousse, colander, pudding, puff, or cupcake.
Detailed Description
Although the application contains many specifics, these should not be construed as limitations on the scope of the application or of any scope of what may be claimed, but rather as descriptions of features that may be specific to particular embodiments of particular applications. Certain features that are described in the context of separate embodiments of the application may also be provided in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a subcombination or variation of a subcombination.
Unless otherwise indicated, terms herein have the same meaning as commonly understood by those skilled in the art, e.g., terms in terms of raw materials and products, operating procedures, process parameters, equipment and tools used, and numerical units.
Definition of the definition
The words "comprise" and "comprising" are used herein to mean open ended, but also closed ended. For example, the terms "comprises" or "comprising" may mean that other components or steps or other elements not listed can be included or included, or that only listed components or steps or other elements can be included or included.
In this context, the term "about" (e.g., in component content and reaction parameters) is to be interpreted in a sense that is generally understood by those skilled in the art. In general, the term "about" is understood to mean any number within plus or minus 5% of a given number, e.g., about X may represent any number in the range of 95% X to 105% X.
In this document, two or more elements are "substantially" identical in some way and are to be construed as having technical requirements and experience in particular practices by those skilled in the art. In general, the term "substantially" may be understood as meaning that two or more elements differ in some way by no more than 5%.
It is also to be understood that the specific values given herein (e.g., in component proportions, temperatures, and durations) are to be understood not only as individual values, but also as endpoints of a range are to be construed as providing other ranges in combination with each other. For example, when it is disclosed that the reaction may be carried out for 2 hours or 4 hours, it is also correspondingly disclosed that the reaction may be carried out for 2 to 4 hours. Furthermore, specific numerical values set forth herein are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical values recited in the present application are approximations that may vary depending upon the requirements. For example, a duration of 2 hours may be understood as a duration of about 2 hours, and a duration of 2-4 hours may be understood as a duration of about 2 hours to about 4 hours or about 2-4 hours.
The term "reducing sugar" refers to a saccharide having reducing properties. Monosaccharides and disaccharides containing free aldehyde groups or ketone groups are generally reducing. The reducing sugar mainly comprises glucose, fructose, galactose, lactose, maltose, etc.
The term "medium chain triglycerides", which are abbreviated MCT. Fatty acids containing a carbon chain consisting of 6-12 carbon atoms are commonly referred to in the art as Medium CHAIN FATTY ACID (MCFA), which upon esterification with glycerol form medium chain fatty acid triglycerides (medium chain triglycerides, MCT). Typical medium chain triglycerides refer to saturated caprylic acid triglycerides or saturated capric acid triglycerides or saturated caprylic-capric acid mixed triglycerides.
Detailed Description
In a first aspect, the present application provides a fat composition, wherein the fat composition comprises, by mass of the fat composition: 70-80wt.% of grease, 4-10wt.% of sodium caseinate, and 10-26wt.% of reducing sugar.
In some embodiments, the grease composition of the present application comprises a grease of the following values or ranges of values: 70wt.%, 71wt.%, 72wt.%, 73wt.%, 74wt.%, 75wt.%, 76wt.%, 77wt.%, 78wt.%, 79wt.%, 80wt.% or any range between the above values.
In some embodiments, the grease composition of the present application comprises sodium caseinate in the following values or ranges of values: 4wt.%, 5wt.%, 6wt.%, 7wt.%, 8wt.%, 9wt.%, 10wt.% or any range between the values above.
In some embodiments, the grease composition of the present application includes the reducing sugars ：10wt.％、11wt.％、12wt.％、13wt.％、14wt.％、15wt.％、16wt.％、17wt.％、18wt.％、19wt.％、20wt.％、21wt.％、22wt.％、23wt.％、24wt.％、25wt.％、26wt.％ or any range between the values or ranges of values below.
In some embodiments, the grease composition is a powder grease composition.
In some embodiments, the surface oil content of the grease composition is less than 5%.
In some embodiments, the surface oil content of the oil and fat composition is less than 5%, less than 4%, less than 3%, or less than 2%.
In some embodiments, the grease is selected from one or more of the following: soybean oil, shortening, medium chain triglycerides, sunflower seed oil, rapeseed oil, rice oil, corn oil, tea seed oil, olive oil, palm oil, peanut oil, sesame oil, coconut oil, cocoa butter, rice bran oil, walnut oil, wheat germ oil, grape seed oil, hazelnut oil, butter, tallow, lard, margarine and any combination thereof.
In some embodiments, the oil is soybean oil; in some embodiments, the fat is a shortening; in some embodiments, the lipid is a medium chain triglyceride.
In some embodiments, the reducing sugar is selected from one or more of the following: glucose syrup, fructose, galactose, lactose, maltose, and any combination thereof.
In some embodiments, the reducing sugar is glucose syrup; in some embodiments, the reducing sugar is lactose.
In a second aspect, the present application provides a method of preparing an emulsified homogeneous formulation for a fat composition comprising the steps of: (1) Heating the first sodium caseinate solution to effect a cross-linking reaction; (2) Adding reducing sugar into the second sodium caseinate solution, heating after adjusting the pH to 7.5-8.5, and adjusting the pH to 6.5-7.5 after cooling, wherein the volume of the second sodium caseinate solution in the step (2) is basically the same as the volume of the first sodium caseinate solution in the step (1) and the sodium caseinate content of the second sodium caseinate solution in the step (2) is basically the same as the sodium caseinate content of the first sodium caseinate solution in the step (1); and (3) mixing the solution obtained in the step (1) with the solution obtained in the step (2).
In some embodiments, the ratio of the volume of the first sodium caseinate solution to the volume of the second sodium caseinate solution is 60:40 to 40:60.
In some embodiments, the ratio of the volume of the first sodium caseinate solution to the volume of the second sodium caseinate solution is any range between 60:40、59:41、58:42、57:43、56:44、55:45、54:46、53:47、52:48、51:49、50:50、49:51、48:52、47:53、46:54、45:55、44:56、43:57、42:58、41:59、40:60 or above.
In some embodiments, the ratio of the volume of the first sodium caseinate solution to the volume of the second sodium caseinate solution is 50:50.
In some embodiments, the ratio of the sodium caseinate content of the first sodium caseinate solution to the sodium caseinate content of the second sodium caseinate solution is 60:40 to 40:60.
In some embodiments, the ratio of the sodium caseinate content of the first sodium caseinate solution to the sodium caseinate content of the second sodium caseinate solution is any range between values of 60:40、59:41、58:42、57:43、56:44、55:45、54:46、53:47、52:48、51:49、50:50、49:51、48:52、47:53、46:54、45:55、44:56、43:57、42:58、41:59、40:60 or more.
In some embodiments, the ratio of the sodium caseinate content of the first sodium caseinate solution to the sodium caseinate content of the second sodium caseinate solution is 50:50.
In some embodiments, the first and second sodium caseinate solutions have a sodium caseinate concentration of 1% to 2.5%.
In some embodiments, the first sodium caseinate solution has a sodium caseinate concentration of 1% to 2.5%.
In some embodiments, the first sodium caseinate solution has a sodium caseinate concentration of 1%, 1.5%, 2%, 2.5% or any range between the values above.
In some embodiments, the second sodium caseinate solution has a sodium caseinate concentration of 1% to 2.5%.
In some embodiments, the second sodium caseinate solution has a sodium caseinate concentration of 1%, 1.5%, 2%, 2.5% or any range between the values above.
In some embodiments, the reducing sugar is selected from one or more of the following: glucose syrup, fructose, galactose, lactose, maltose, and any combination thereof.
In some embodiments, the reducing sugar is glucose syrup; in some embodiments, the reducing sugar is lactose.
In some embodiments, in step (1), the heating temperature is 75-85 ℃.
In some embodiments, in step (1), the heating temperature is 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, or any range between the values of above.
In some embodiments, in step (1), the heating time is from 1 to 3 hours.
In some embodiments, in step (1), the heating time is in any range between 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120 minutes or more.
In some embodiments, reducing sugar is added to the second sodium caseinate solution and the pH is adjusted to any range between 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5 or above and heated.
In some embodiments, the pH is adjusted to any range between values of 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, or above after cooling.
In some embodiments, in step (2), the alkaline modifier used to adjust the pH is selected from the group consisting of: naOH, sodium carbonate, sodium bicarbonate, trisodium bicarbonate, potassium carbonate, potassium bicarbonate, and any combination thereof.
In some embodiments, in step (2), the alkaline modifier used to adjust the pH is NaOH.
In some embodiments, the acidic modifier used to adjust the pH is selected from the group consisting of: citric acid, lactic acid, tartaric acid, malic acid, meta-tartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, and any combination thereof.
In some embodiments, the acidic modifier used to adjust the pH is citric acid.
In some embodiments, in step (2), the temperature of the heat treatment is 85-95 ℃.
In some embodiments, in step (2), the temperature of the heat treatment is 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, or any range between the values of the above.
In some embodiments, in step (2), the time of the heat treatment is 2 to 4 hours.
In some embodiments, in step (2), the time of the heat treatment is in any range between 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240 minutes or more.
In a third aspect, the present application provides a method of preparing a fat composition comprising the steps of: mixing the fat and the preparation for emulsion homogenization of the fat composition prepared by the method described in the second aspect, and performing emulsion homogenization treatment.
In some embodiments, the fat composition comprises 70-80wt.% fat, 4-10wt.% sodium caseinate, 10-26wt.% reducing sugar, based on the mass of the fat composition.
In some embodiments, the grease is selected from one or more of the following: soybean oil, shortening, medium chain triglycerides, sunflower seed oil, rapeseed oil, rice oil, corn oil, tea seed oil, olive oil, palm oil, peanut oil, sesame oil, coconut oil, cocoa butter, rice bran oil, walnut oil, wheat germ oil, grape seed oil, hazelnut oil, butter, tallow, lard, margarine and any combination thereof.
In some embodiments, the oil is soybean oil; in some embodiments, the fat is a shortening; in some embodiments, the lipid is a medium chain triglyceride.
In some embodiments, wherein the emulsion homogenization treatment is performed at 55-65 ℃.
In some embodiments, wherein the emulsion homogenization treatment is performed at the following temperature: 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃ or any range between the values of the above.
In some embodiments, the emulsification is performed using an emulsifying machine at a speed of 15000-25000 rpm.
In some embodiments, emulsification is performed using a high shear emulsifying disperser.
In some embodiments, emulsification is performed at a rotational speed in any range between 15,000, 16,000, 17,000, 18,000, 19,000, 20,000, 21,000, 22,000, 23,000, 24,000, 25000rpm, or more.
In some embodiments, the time of the emulsification treatment is from 3 to 7 minutes.
In some embodiments, the time of the emulsification treatment is in any range between 3,4, 5, 6, 7 minutes or more.
In some embodiments, the homogenization is performed at a pressure of 300 to 400 bar.
In some embodiments, the homogenizing is performed at a pressure in any range between 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400 bar or more.
In some embodiments, the method of preparing the oil composition further comprises drying the emulsified homogenized product to obtain a powdered oil composition.
In some embodiments, the drying treatment is spray drying.
In some embodiments, the spray drying has an inlet temperature of 160 ℃ and an outlet temperature of 84-85 ℃.
In some embodiments, the method of preparing the grease composition comprises the steps of:
(1) Weighing sodium caseinate, adding water into the sodium caseinate, heating and stirring at 60 ℃ until the sodium caseinate is completely dissolved;
(2) Heating 50% by volume of sodium caseinate solution to 80 ℃, thermally crosslinking for 1-2 hours, and then cooling;
(3) Weighing reducing sugar, adding the reducing sugar into the sodium caseinate solution which is not treated in the step (2), adjusting the pH value to 8.0 by using an alkalizing agent after the reducing sugar is completely dissolved, heating to 90 ℃, heating for 2-4 hours, cooling, and adjusting the pH value to 7.0 by using an acidifying agent;
(4) Uniformly mixing the solution obtained in the step (2) and the solution obtained in the step (3), and preserving heat at 60 ℃;
(5) Weighing grease, and preserving heat at 60 ℃;
(6) Slowly adding the solution obtained in the step (5) into the solution obtained in the step (4) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(7) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
In a fourth aspect, the present application provides a fat composition prepared by the method of the third aspect.
In a fifth aspect, the present application provides a food product comprising the fat composition of the first aspect and/or the fat composition of the fourth aspect.
In some embodiments, the food product comprises the fat composition of the first aspect.
In some embodiments, the food product comprises the fat composition of the fourth aspect.
In some embodiments, the food product comprises the fat composition of the first aspect and the fat composition of the fourth aspect.
In some embodiments, the food product is a bread, cake, mousse, colander, pudding, puff, or cupcake.
In a sixth aspect, the present application provides the use of the fat composition according to the first aspect or the fat composition according to the fourth aspect in the preparation of a food product.
In some embodiments, the food product is a bread, cake, mousse, colander, pudding, puff, or cupcake.
Examples
The application will be further illustrated with reference to specific examples. It is to be understood that these examples are illustrative of the present application and are not intended to limit the scope of the present application. The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. Percentages are by mass unless otherwise indicated. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present application. The preferred embodiments and materials described herein are presented for illustrative purposes only.
Raw material source
Soybean oil was purchased from grain and oil industries, inc.
Shortening (American flag, HSS 42-01) was purchased from Jiali specialty oils (Shanghai) Inc.
Medium chain triglycerides are available from rich oil technologies (Shanghai).
Sodium caseinate was purchased from the constant natural group in new zealand.
Glucose syrup was purchased from Shanghai food Co.
Lactose is purchased from food products in the united states Leprino.
The isolated soy protein was purchased from Qin Royal gold sea grain and oil industries, inc.
Powder grease special for baking cocoa butter was purchased from the company of the food and beverage management, tianjin.
Tian Jian Zhi powder K80 was purchased from Shandong Tian Jian biotechnology Co.
Equipment device
High shear emulsion disperser, IKA T25 (model) was purchased from IKA company, germany.
High pressure homogenizers, PANDA PLUS 2000 (model number) were purchased from NIRO company, germany.
Spray dryer, model B-290, available from Buchi, switzerland.
All-round stability analyzer, formulaction TURBISCAN LAB (model) was purchased from formula corporation, france.
Detection method
Emulsion stability (kinetic instability index, TSI) assay
The detection was performed using a turbo lab with the instrument temperature set at 40 ℃ and pre-heated for more than 30 minutes. And adding the sample into the sample pool, enabling the liquid level to be flush with the sample support, screwing the cover with the sealing ring, putting the cover into the sample well, monitoring emulsion stability, and measuring every 4 minutes.
Detection of fat content in fat composition
The method of national standard GB 5009.6-2016 for measuring fat in food is adopted for detection.
Surface oil content detection in grease compositions
A sample of the oil composition having a mass of m (about 3 g) was weighed into a 50mL centrifuge tube, 45mL of n-hexane was added, shaken for 1 minute, suction filtered with a funnel, 20mL of petroleum ether was added to the preceding centrifuge tube, shaken for 0.5 minute, poured into a sand core funnel, suction filtered, liquid was collected with a flask having a constant weight of m 1, the solvent was removed by spin evaporation, and then the residual solvent was pumped with a diaphragm pump at 90℃and dried to a constant weight of m 2, calculated according to the following formula.
Surface oil content= (m 2-m1)/mx100%
Example 1
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
The preparation method comprises the following steps:
(1) Weighing 5% sodium caseinate based on total weight of the oil composition, adding water, heating at 60deg.C, stirring to dissolve completely to obtain 1.25% sodium caseinate solution;
(2) Heating 50% by volume of sodium caseinate solution to 80 ℃, thermally crosslinking for 1-2 hours, and then cooling;
(3) Weighing glucose syrup accounting for 15% of the total mass of the grease composition, adding the glucose syrup into the sodium caseinate solution which is not treated in the step (2), adjusting the pH value to 8.0 by using a NaOH solution with the concentration of 0.1mol/L after the glucose syrup is completely dissolved, heating to 90 ℃, heating for 2-4 hours, cooling, and adjusting the pH value to 7.0 by using a citric acid solution with the concentration of 0.1 mol/L;
(4) Uniformly mixing the solution obtained in the step (2) and the solution obtained in the step (3), and preserving heat at 60 ℃;
(5) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(6) Slowly adding the solution obtained in the step (5) into the solution obtained in the step (4) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(7) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Example 2
Raw materials: based on the total mass of the fat and oil composition,
6% Of sodium caseinate, and the like,
16% Of lactose, the concentration of which is equal to the total concentration of lactose,
78% Shortening.
The preparation was carried out as described in example 1 to obtain a fat composition.
Example 3
Raw materials: based on the total mass of the fat and oil composition,
4% Of sodium caseinate, and the like,
A glucose syrup of 16% in weight, and,
80% Medium chain triglycerides.
The preparation was carried out as described in example 1 to obtain a fat composition.
Example 4
Raw materials: based on the total mass of the fat and oil composition,
7% Of sodium caseinate,
18% Of lactose, and the total content of lactose,
75% Of soybean oil.
The preparation was carried out as described in example 1 to obtain a fat composition.
Example 5
Raw materials: based on the total mass of the fat and oil composition,
8% Of sodium caseinate,
A glucose syrup of 22% in weight, and,
70% Medium chain triglycerides.
The preparation was carried out as described in example 1 to obtain a fat composition.
Comparative example 1
Raw materials: based on the total mass of the fat and oil composition,
2% Of sodium caseinate, and the like,
28% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
70% Of soybean oil.
The preparation was carried out as described in example 1 to obtain a fat composition.
Comparative example 2
Raw materials: based on the total mass of the fat and oil composition,
15% Of sodium caseinate,
5% Of lactose, the concentration of which is equal to the total concentration of lactose,
80% Of soybean oil.
The preparation was carried out as described in example 1 to obtain a fat composition.
Comparative example 3
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of sucrose, and the total amount of the sucrose,
80% Of soybean oil.
The preparation was carried out as described in example 1 to obtain a fat composition.
Comparative example 4
Raw materials: based on the total mass of the fat and oil composition,
5% Of the isolated soy protein,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
The preparation was carried out as described in example 1 to obtain a fat composition.
Comparative example 5
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate and 15% glucose syrup by weight of the total weight of the oil composition, adding water, heating at 60deg.C, stirring to dissolve completely, and maintaining at 60deg.C;
(2) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(3) Slowly adding the solution obtained in the step (2) into the solution obtained in the step (1) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(4) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 6
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate by weight of the total weight of the oil composition, adding water, heating and stirring at 60deg.C until completely dissolved, heating to 80deg.C, thermally crosslinking for 1-2 hr, and cooling;
(2) Weighing glucose syrup accounting for 15% of the total mass of the oil composition, adding the glucose syrup into the sodium caseinate solution in the step (1), and preserving heat at 60 ℃ after the glucose syrup is completely dissolved;
(3) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(6) Slowly adding the solution obtained in the step (3) into the solution obtained in the step (2) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(7) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 7
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate and 15% glucose syrup based on total weight of the oil composition, adding water, heating at 60deg.C, stirring to dissolve completely, adjusting pH to 8.0 with 0.1mol/L NaOH solution, heating to 90deg.C, heating for 2-4 hr, cooling, adjusting pH to 7.0 with 0.1mol/L citric acid solution, and maintaining at 60deg.C;
(2) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(3) Slowly adding the solution obtained in the step (2) into the solution obtained in the step (1) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(4) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 8
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate and 15% glucose syrup by weight of the total weight of the oil composition, adding water, heating at 60deg.C, and stirring to dissolve completely;
(2) Taking 50% of the mixed solution of sodium caseinate and glucose syrup obtained in the step (1) by volume, regulating the pH value to 8.0 by using 0.1mol/L NaOH solution, then heating to 90 ℃, heating for 2-4 hours, then cooling, and regulating the pH value to 7.0 by using 0.1mol/L citric acid solution;
(3) Adding the rest 50% of sodium caseinate and glucose syrup mixed solution which is not treated in the step (2) (namely, the part which is not treated in the step (2) in the step (1)) into the solution obtained in the step (2), and uniformly mixing;
(4) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(5) Slowly adding the solution obtained in the step (4) into the solution obtained in the step (3) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(6) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 9
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate based on total weight of the oil composition, adding water, heating at 60deg.C, stirring to dissolve completely to obtain 1.25% sodium caseinate solution;
(2) Heating 50% by volume of sodium caseinate solution to 80 ℃, thermally crosslinking for 1-2 hours, and then cooling;
(3) Weighing glucose syrup accounting for 15% of the total mass of the grease composition, adding the glucose syrup into the sodium caseinate solution which is not treated in the step (2), adjusting the pH value to 8.0 by using a NaOH solution with the concentration of 0.1mol/L after the glucose syrup is completely dissolved, heating to 90 ℃, heating for 2-4 hours, cooling, and adjusting the pH value to 7.0 by using a citric acid solution with the concentration of 0.1 mol/L;
(4) Uniformly mixing the solution obtained in the step (2) and the solution obtained in the step (3), and preserving heat at 60 ℃;
(5) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(6) Slowly adding the solution obtained in the step (5) into the solution obtained in the step (4) under stirring, and then homogenizing under 300-400 bar;
(7) Homogenizing, spray drying to obtain powder, and making into oil composition
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 10
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate by weight of the total weight of the oil composition, adding water, heating at 60deg.C, and stirring to dissolve completely;
(2) Heating 50% by volume of sodium caseinate solution to 80 ℃, thermally crosslinking for 1-2 hours, and then cooling;
(3) Weighing glucose syrup accounting for 15% of the total mass of the grease composition, adding the glucose syrup into the sodium caseinate solution which is not treated in the step (2), adjusting the pH value to 8.0 by using a NaOH solution with the concentration of 0.1mol/L after the glucose syrup is completely dissolved, heating to 90 ℃, heating for 2-4 hours, cooling, and adjusting the pH value to 7.0 by using a citric acid solution with the concentration of 0.1 mol/L;
(4) Uniformly mixing the solution obtained in the step (2) and the solution obtained in the step (3), and preserving heat at 60 ℃;
(5) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(6) Slowly adding the solution obtained in the step (5) into the solution obtained in the step (4) under the stirring action, and shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000 rpm;
(7) After the shearing emulsification treatment, spray drying to obtain powder, wherein the oil composition is obtained
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
Comparative example 11
Raw materials: based on the total mass of the fat and oil composition,
5% Of sodium caseinate,
15% Of glucose syrup, which is prepared from the raw materials of the red, green and blue,
80% Of soybean oil.
Preparation method
(1) Weighing 5% sodium caseinate and 15% glucose syrup by weight of the total weight of the oil composition, adding water, heating at 60deg.C, and stirring to dissolve completely;
(2) Weighing 80% soybean oil based on the total mass of the oil composition, and preserving heat at 60 ℃;
(3) Slowly adding the solution obtained in the step (2) into the solution obtained in the step (1) under the stirring action, shearing and emulsifying for 5 minutes by using a high-shearing emulsifying dispersing machine at the rotating speed of 20000rpm, and homogenizing at the pressure of 300-400 bar;
(4) After homogenization, the temperature is raised to 80 ℃, and the mixture is thermally crosslinked for 1 to 2 hours and then cooled;
(5) Spray drying the product obtained in the step (4) to obtain powder, wherein the oil composition is obtained
Spray drying conditions: the inlet temperature is 160 ℃, and the outlet temperature is controlled to be 84-85 ℃ by adjusting the feeding amount (20-26%).
The raw materials in examples 1 to 5 and comparative examples 1 to 11 are now summarized in Table 1.
Table 1: examples 1 to 5 and comparative examples 1 to 11 were prepared from the raw materials
Comparative example 12: commercial products for comparison with the fat and oil composition of the present application
Commercially available powder fats and oils for baking and retortable are purchased for comparison with the fat and oil composition of the present application.
Comparative example 13: commercial products for comparison with the fat and oil composition of the present application
Commercially available Tianjiao vegetable fat powder K80 was purchased for comparison with the fat composition of the present application.
Example 6: detection of emulsion stability and surface oil content
The oil and fat compositions prepared in examples 1 to 5 and comparative examples 1 to 11 and two commercial products (comparative examples 12 to 13) were examined for emulsion stability, oil and fat content and surface oil content. The detection method was as described previously and the results are shown in table 2.
Table 2: detection of emulsion stability, oil content and surface oil content
The kinetic instability index (TSI) enables an intuitive reaction of the stability of the emulsion. Generally, the greater the TSI value of an emulsion, the less stable it is. From the results shown in Table 2, it was found that the better the stability of the emulsion, the lower the surface oil content of the oil composition. The TSI values of examples 1-5 were all less than 2 in 2 hours, corresponding to a surface oil content of less than 5% for the grease composition.
As shown in comparative example 1, the use of 2% sodium caseinate and 28% glucose syrup resulted in a surface oil content of 6.98% in the prepared oil composition. As shown in comparative example 2, the use of 15% sodium caseinate and 5% lactose resulted in a surface oil content of 7.67% in the prepared oil composition. As shown in comparative example 3, when sucrose was used in the preparation of the oil-and-fat composition, the oil-and-fat composition was prepared with a surface oil content as high as 21.36%. As shown in comparative example 4, using 5% isolated soy protein and 15% glucose syrup, the surface oil content of the prepared oil composition was as high as 24.26%. As shown in comparative examples 5 to 11, changing the preparation steps resulted in an increase in the surface oil content of the prepared grease composition.
Comparative examples 12 to 13 are commercially available samples of the oil composition, and as can be seen from the examination of the oil content and the surface oil content thereof, the oil content thereof was between 65 and 80%, and the surface oil content of the powder oil specially for baking and the Tianjiao vegetable fat powder K80 was significantly higher than that of the oil composition of the present application.
Finally, it should be understood that while various aspects of the present specification describe specific embodiments, those skilled in the art will readily appreciate that these disclosed embodiments are merely illustrative of the principles of the subject matter disclosed herein. Accordingly, it is to be understood that the disclosed subject matter is not limited to the specific compositions, methods, and/or formulations, etc., described herein, unless explicitly stated otherwise. Furthermore, those of ordinary skill in the art will recognize that certain changes, modifications, permutations, variations, additions, subtractions and sub-combinations may be made in accordance with the teachings herein without departing from the spirit of the present description. It is therefore intended that the following appended claims be interpreted as including all such alterations, modifications, permutations, variations, additions, subtractions and sub-combinations as fall within the true spirit and scope thereof.
Claims (26)
1. A method of preparing a grease composition comprising the steps of:
mixing oil and fat with a preparation for emulsifying and homogenizing an oil and fat composition, and performing emulsifying and homogenizing treatment;
A method of preparing an emulsified homogeneous formulation for a fat composition comprising the steps of:
(1) Heating the first sodium caseinate solution to effect a cross-linking reaction, wherein the heating temperature is 75-85 ℃;
(2) Adding reducing sugar into the second sodium caseinate solution, heating after adjusting the pH to 7.5-8.5, and adjusting the pH to 6.5-7.5 after cooling, wherein the volume of the second sodium caseinate solution in the step (2) is the same as the volume of the first sodium caseinate solution in the step (1) and the sodium caseinate content of the second sodium caseinate solution in the step (2) is the same as the sodium caseinate content of the first sodium caseinate solution in the step (1); and
(3) Mixing the solution obtained in the step (1) with the solution obtained in the step (2);
wherein the grease composition is prepared from the following raw materials in mass:
70-80 wt% of a grease,
4-10 Wt% sodium caseinate, and
10-26 Wt% of a reducing sugar;
the oil composition is a powder oil composition and the oil composition has a surface oil content of less than 5%.
2. The method of claim 1, wherein the grease is selected from one or more of the following: soybean oil, shortening, medium chain triglycerides, sunflower seed oil, rapeseed oil, rice oil, corn oil, tea seed oil, olive oil, palm oil, peanut oil, sesame oil, coconut oil, cocoa butter, rice bran oil, walnut oil, wheat germ oil, grape seed oil, hazelnut oil, butter, tallow, lard, margarine and any combination thereof.
3. The method of claim 1, wherein the reducing sugar is selected from one or more of the following: glucose syrup, fructose, galactose, lactose, maltose, and any combination thereof.
4. The method of claim 1, wherein the first and second sodium caseinate solutions have a sodium caseinate concentration of 1% -2.5%.
5. The method of claim 1, wherein in step (1), the heating time is 1 to 3 hours.
6. The process of claim 1, wherein in step (2), the alkaline regulator used to adjust the pH is selected from the group consisting of: naOH, sodium carbonate, sodium bicarbonate, trisodium bicarbonate, potassium carbonate, potassium bicarbonate and any combination thereof, or an acidic modifier used to adjust the pH is selected from the group consisting of: citric acid, lactic acid, tartaric acid, malic acid, meta-tartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, and any combination thereof.
7. The method of claim 1, wherein in the step (2), the temperature of the heat treatment is 85 to 95 ℃.
8. The method of claim 1, wherein in the step (2), the time of the heat treatment is 2 to 4 hours.
9. The method of claim 1, wherein the emulsion homogenization treatment is performed at 55-65 ℃.
10. The method of claim 1, wherein emulsifying is performed using an emulsifying machine at a rotational speed of 15000-25000 rpm.
11. The method of claim 1, wherein the time of the emulsification treatment is 3 to 7 minutes.
12. The process of claim 1, wherein the homogenization is carried out at a pressure of 300-400 bar.
13. The method of claim 1, further comprising drying the emulsified homogenized product to obtain a powdered oil composition.
14. The method of claim 13, wherein the drying process is spray drying.
15. The method of claim 14, wherein the spray drying has an inlet temperature of 160 ℃ and an outlet temperature of 84-85 ℃.
16. A fat composition prepared by the method of any one of claims 1-15.
17. A food product comprising the fat composition of claim 16.
18. The food product of claim 17, wherein the food product is bread, cake, colander or pudding.
19. The food product of claim 17, wherein the food product is a mousse.
20. The food product of claim 17, wherein the food product is puff.
21. The food product of claim 17, wherein the food product is a cupcake.
22. Use of the fat composition according to claim 16 for the preparation of a food product.
23. The use of claim 22, wherein the food product is bread, cake, colander or pudding.
24. The use of claim 22 wherein the foodstuff is a mousse.
25. The use of claim 22, wherein the food product is puff.
26. The use of claim 22, wherein the food product is a cupcake.
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| EP1616486A1 (en) * | 2004-07-13 | 2006-01-18 | Friesland Brands B.V. | Powdered compositions containing an edible oil and their use in food products |
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| CN1422123A (en) * | 2000-04-04 | 2003-06-04 | 澳大利亚食品工业科学中心 | Encapsulation of food ingredients |
| CN102215697A (en) * | 2008-11-19 | 2011-10-12 | 雀巢产品技术援助有限公司 | Solid oil powders |
| CN102860506A (en) * | 2012-08-08 | 2013-01-09 | 辽宁省大连海洋渔业集团公司 | Krill oil microcapsual powder and its preparation method |
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