CN102793050A - Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil - Google Patents
Method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil Download PDFInfo
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Abstract
The invention discloses a method for preparing special oil for low-trans-fatty-acid ice cream by taking palm oil as base oil. A formula which meets the requirement of an ice cream product is obtained by compounding 24 DEG C palm oil, 52 DEG C palm oil, coconut oil, anhydrous cream and the like; and due to researches on the formula of an emulsifier, the pigment, the type and the dosage of an antioxidant and the like, technical parameters of five working procedures including metering, emulsifying, sterilizing, chilling kneading and packaging are determined through researches on the formula of an emulsifier, types and dosages of pigments and antioxidants and the like. By the method, an aim of reducing the low-trans-fatty-acid content is fulfilled; the quality of a product is improved, the nutrient flavor of the product is enhanced, and the oil cost is reduced; and the new developed product is high in comprehensive production performance such as mouth melting property, anti-melting property, plasticity, swelling rate and the color.
Description
Technical field
The invention belongs to the preparation method of a kind of novel palm oil base low trans fatty acid, low cholesterol ice cream special oil, be mainly used in the cold drink food industry, belong to grease deep processing technology field.
Background technology
Grease is one of requisite important source material in the icecream production, for ice cream provides abundant nutrition and heat, influences ice-cream institutional framework, has increased ice-cream local flavor and has resisted melting property etc.
At present, mostly the grease in the icecream production is hard fat, and its addition is 8%-16%.In the icecream production of many countries, only allow to use butter oil, be mainly derived from raw milk, rare cream and milk wet goods dairy products, because it costs an arm and a leg, its use amount is restricted.Cholesterol content ratio is higher in the animal fat; Excessive Intake can cause diseases such as coronary heart disease, hypertension; Used the plant fat of a great deal of to replace butter oil or animal tallow in China and many in the world countries; But as solid fat, wherein trans-fatty acid (TFA) content surpasses the state food safety standard to the oil base great majority that use in the commercially available ice cream, works the mischief to health of people with partially hydrogenated vegetable oil.The enhancing of Along with people's safety and Health consciousness, the trans-fatty acid problem has caused shows great attention to, and countries such as Denmark, the U.S. have expressly provided that trans-fatty acid allows the maximum of adding, and the new technique of trans-fatty acid is imperative in the research reduction product.
Oil palm is the highest oil-produced vegetable of production efficiency in the world, the good reputation of " world oil king " is arranged, and planting cost is low, therefore; Palm oil becomes China's second largest plant consumption kind gradually, and the research and development palm oil products has begun to obtain people's attention, and ice-cream product mainly comprises appropriate melting point to the requirement of grease; Suitable hardness has anti-preferably melting property, dismissing property and expansion rate, however high-melting-point; The palm oil base (mainly being palmitic stearin) of low iodine number like 52 ℃ of palm oils, anti-melting property is better; Plasticity is strong, but its hardness is bigger, directly influences the dismissing property of product, solid fat content etc.; Low-melting palm oil base (like 24 ℃ of palm oils) hardness is little, but anti-melting property is low, how to overcome the drawback of " really up to the mark " of palm oil base, has become palm oil products application and development urgent problem in ice cream but strengthen anti-melting property.
Summary of the invention
The purpose of this invention is to provide a kind of is the preparation method of the low trans fatty acid ice cream special fat of base oil with the palm oil; Preferred 24 ℃, 52 ℃ low trans fatty acid palm oils are main basic oil; An amount of simultaneously excellent oil plant of flavour nutrients such as coconut oil, anhydrous butter oil that adds;, food additives composite through science screen and process optimization; Reduce at emphasis on the content of trans fatty acids basis of product, improve product hardness, improve the product flavour nutrient and reduce the oil plant cost, the excellent low trans fatty acid ice cream special fats of comprehensive production performance such as melting property of development outlet, anti-melting property, plasticity, expansion rate and color and luster.
The present invention adopts following technical scheme:
With the palm oil is the preparation method of the low trans fatty acid ice cream special fat of base oil, may further comprise the steps:
(1) by 24 ℃ of palm oil 75-85% of composition basic oil percentage by weight, 52 ℃ of palm oil 10-20%, coconut oil 5-10%, anhydrous butter oil 5-10% is the suction emulsion tank in the lump, and control oil temperature is 65-75 ℃; Each composition weight sum is absolutely;
(2) at first in emulsion tank, add the oil-soluble auxiliary material, described oil-soluble auxiliary material is 0.5% compound emulsifying agent and 200ppm antioxidant BHT, and then adds 30ppm beta carotene 160a in emulsion tank; Add the water soluble adjuvant common salt aqueous solution at last in emulsion tank, water content≤16%, salt content≤2.5% in the control ice cream special fat;
(3) solution forms through pasteurize 15-20min, chilling, kneading and technology of the package under emulsification, the 75-78 ℃ temperature in the emulsion tank, and emulsifying temperature is 63-68 ℃ in the described emulsifying process.
With the palm oil is the preparation method of the low trans fatty acid ice cream special fat of base oil, and described 24 ℃ of palm oils, 52 ℃ of palm oils, coconut oil, anhydrous butter oils are non-hydrogenated oil and fat;
With the palm oil is the preparation method of the low trans fatty acid ice cream special fat of base oil; Emulsifying agent in the described emulsifying process is sorbitan monostearate, lecithin and monoglyceride; Percentage by weight is: sorbitan monostearate 0.1-0.2%; Lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is a water.
With the palm oil is the preparation method of the low trans fatty acid ice cream special fat of base oil; Water content≤16%, salt content≤2.5%, pigment (beta carotene 160a)≤30ppm, anti-oxidant (2 in the described ice cream special fat; 6-di-tert-butyl-4-methy phenol BHT)≤200ppm; The fusing point of ice cream special fat is 30-36 ℃, and iodine number is less than 50.
(1) raw material screening and ratio are confirmed
With 24 ℃ of palm oils of low trans fatty acid, 52 ℃ of palm oils is main raw material; An amount of coconut oil, the anhydrous butter oils etc. of adding adopt fusing point, iodine number, DSC to melt physical and chemical indexs such as character, solid fat content and filter out the best composite oil base ratio that is fit to icecream production; It is that HLB value with emulsifying agent is a foundation that emulsifying agent is selected, and is index with water imbibition, foaming characteristic, tests preferred best proportion through linear regression, and kind such as anti-oxidant, pigment and ratio are added with reference to GB2760-2011.
(2) production technology:
Metering be in harmonious proportion: feedstock oil is accomplished composite by a certain percentage, and oil-soluble additive (emulsifying agent, pigment, anti-oxidant etc.) is dissolved in oil phase, and water-soluble additive (salt etc.) is poured in the water, heating for dissolving, stir subsequent use.
Emulsification: the grease in the emulsifying tank is heated to 65 ℃, adds the good oil phase (containing the oil phase additive) of dissolving then, stir, add again, stir fast, form emulsion than the high slightly water (containing the water additive) of oil temperature.
Mediate: emulsion is cooled off rapidly in Chiller, mediates, form crystallization.
Packing: head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is accomplished, and forms the stable finished product of proterties.
Advantage of the present invention:
1. using 24 ℃, 52 ℃ low trans fatty acid palm oils first is main basic oil; Replaced traditional hydrogenated oil and fat; Simultaneously scientific matching oil plants such as the excellent coconut oil of local flavor, anhydrous butter oil, promoted product nutritive value and flavor quality, formed the product of multiscale.
2. through the composite and process optimization of oil plant science, break through the drawback of palm oil base " really up to the mark ", innovated the product processing characteristics, reduced the oil plant cost, promoted product market competitiveness.
3. the comprehensive production of the low trans fatty acid ice cream special fat of development can be more excellent; Production technology reaches leading domestic level, and (this product technology is through the Committee of Experts and appraisal of scientific and technological achievements; And obtain appraisal of scientific and technological achievements certificate, communique registration number: 12266; Certificate number: 12-266-01)
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The performance indications that table 1 reaches for product of the present invention.
Fig. 2 is that the DSC of embodiment 1,2,3 melts curve, and OL representes 24 ℃ of palm oils among the figure, and ST representes 52 ℃ of palm oils, and CNO representes coconut oil, and Amf representes anhydrous butter oil.
Fig. 3 is that the SFC of embodiment 1,2,3 melts curve, and OL representes 24 ℃ of palm oils among the figure, and ST representes 52 ℃ of palm oils, and CNO representes coconut oil, and Amf representes anhydrous butter oil.
The specific embodiment
Embodiment 1:
24 ℃ of palm oils of refining and 52 ℃ of palm oils of refining according to the composite formation mixing of weight ratio 85:15 oil base, are poured into after the heating for dissolving in the emulsifying tank, in oil phase, added 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2; 6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., respectively heating for dissolving and stirring; Grease in the emulsifying tank is heated to 65 ℃; Add the good oil phase (containing the oil phase additive) of dissolving then, stir, add again than the high slightly water (containing the water additive) of oil temperature; Stir fast, form emulsion.Place 75～78 ℃ of following sterilization 15min again, again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is accomplished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is a water.
Embodiment 2:
24 ℃ of palm oils of refining, 52 ℃ of palm oils of refining and coconut oil according to the composite formation mixing of weight ratio 80:15:5 oil base, are poured into after the heating for dissolving in the emulsifying tank, in oil phase, added 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2; 6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., respectively heating for dissolving and stirring; Grease in the emulsifying tank is heated to 65 ℃, adds the good oil phase (containing the oil phase additive) of dissolving then, stir; Add again than the high slightly water (containing the water additive) of oil temperature; Stir fast, form emulsion, place 75～78 ℃ of following sterilization 15min again.Again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is accomplished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is a water.
Embodiment 3:
24 ℃ of palm oils of refining, refining 52 ℃ of palm oils, coconut oil and anhydrous butter oils according to the composite formation mixing of weight ratio 75:15:5:5 oil base, are poured into after the heating for dissolving in the emulsifying tank, in oil phase, added 0.5% composite emulsifier, 30ppm beta carotene 160a, 200ppm 2; 6-di-tert-butyl-4-methy phenol BHT etc., Xiang Shuizhong adds 2.5% salt etc., respectively heating for dissolving and stirring; Grease in the emulsifying tank is heated to 65 ℃; Add the good oil phase (containing the oil phase additive) of dissolving then, stir, add again than the high slightly water (containing the water additive) of oil temperature; Stir fast, form emulsion.Place 75～78 ℃ of following sterilization 15min again.Again emulsion is cooled off rapidly in Chiller, mediates, form crystallization.Head product is packed immediately in the curing chamber that is placed on than low 8～10 ℃ of fusing point and is preserved 2～3d, and crystallization is accomplished, and forms the stable finished product of proterties.
Composite emulsifier is sorbitan monostearate, lecithin and monoglyceride, and percentage by weight is: sorbitan monostearate 0.1-0.2%, and lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is a water.
Table 1: the performance indications that product of the present invention reaches
Claims (4)
1. one kind is the preparation method of the low trans fatty acid ice cream special fat of base oil with the palm oil, it is characterized in that may further comprise the steps:
(1) by 24 ℃ of palm oil 75-85% of composition basic oil percentage by weight, 52 ℃ of palm oil 10-20%, coconut oil 5-10%, anhydrous butter oil 5-10% is the suction emulsion tank in the lump, and control oil temperature is 65-75 ℃; Each composition weight sum is absolutely;
(2) at first in emulsion tank, add the oil-soluble auxiliary material, described oil-soluble auxiliary material is 0.5% compound emulsifying agent and 200ppm antioxidant BHT, and then adds 30ppm beta carotene 160a in emulsion tank; Add the water soluble adjuvant common salt aqueous solution at last in emulsion tank, water content≤16%, salt content≤2.5% in the control ice cream special fat;
(3) solution forms through pasteurize 15-20min, chilling, kneading and technology of the package under emulsification, the 75-78 ℃ temperature in the emulsion tank, and emulsifying temperature is 63-68 ℃ in the described emulsifying process.
2. according to claim 1 is the preparation method of the low trans fatty acid ice cream special fat of base oil with the palm oil, it is characterized in that: described 24 ℃ of palm oils, 52 ℃ of palm oils, coconut oil, anhydrous butter oils are non-hydrogenated oil and fat.
3. according to claim 1 is the preparation method of the low trans fatty acid ice cream special fat of base oil with the palm oil; It is characterized in that: the emulsifying agent in the described emulsifying process is sorbitan monostearate, lecithin and monoglyceride; Percentage by weight is: sorbitan monostearate 0.1-0.2%; Lecithin 0.1-0.5%, monoglyceride 0.1-0.5%, surplus is a water.
4. according to claim 1 is the preparation method of the low trans fatty acid ice cream special fat of base oil with the palm oil; It is characterized in that: water content≤16%, salt content≤2.5%, pigment (beta carotene 160a)≤30ppm, anti-oxidant (2 in the described ice cream special fat; 6-di-tert-butyl-4-methy phenol BHT)≤200ppm; The fusing point of ice cream special fat is 30-36 ℃, and iodine number is less than 50.
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| CN105010717A (en) * | 2015-08-18 | 2015-11-04 | 光明乳业股份有限公司 | Preparation method for ice cream milk pulp and product and ice cream containing the same |
| CN106615221A (en) * | 2016-12-19 | 2017-05-10 | 广东鸿信食品有限公司 | Oil fat composition and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103156000B (en) * | 2013-04-03 | 2013-12-25 | 中国水产科学研究院渔业机械仪器研究所 | Margarine production system and process flow thereof |
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| CN106912621A (en) * | 2015-12-25 | 2017-07-04 | 丰益(上海)生物技术研发中心有限公司 | It is a kind of to can be used for the fat or oil composition of ice cream and product |
| CN106665883A (en) * | 2016-12-16 | 2017-05-17 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Special grease composition for processed cheese and application thereof |
| CN106665883B (en) * | 2016-12-16 | 2020-12-04 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Special grease composition for reproduced cheese and application thereof |
| CN106615221B (en) * | 2016-12-19 | 2020-07-14 | 广东鸿信食品有限公司 | Grease composition and preparation method thereof |
| CN106615221A (en) * | 2016-12-19 | 2017-05-10 | 广东鸿信食品有限公司 | Oil fat composition and preparation method thereof |
| CN112244099A (en) * | 2020-11-18 | 2021-01-22 | 内蒙古久鼎食品有限公司 | Preparation system and preparation method of liquid butter |
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Address after: 230039 Hefei West Road, Anhui, No. 3 Applicant after: Anhui University Applicant after: Anhui Kangermei Oil & Fat Co., Ltd. Address before: 237200, 88 Garden Avenue, Mount Holyoke Economic Development Zone, Lu'an, Anhui Applicant before: Anhui Kangermei Oil & Fat Co., Ltd. Applicant before: Anhui University |
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