CN103798499B - A kind of ice-cream coating grease - Google Patents
A kind of ice-cream coating grease Download PDFInfo
- Publication number
- CN103798499B CN103798499B CN201210454277.2A CN201210454277A CN103798499B CN 103798499 B CN103798499 B CN 103798499B CN 201210454277 A CN201210454277 A CN 201210454277A CN 103798499 B CN103798499 B CN 103798499B
- Authority
- CN
- China
- Prior art keywords
- ice
- oil
- palm
- cream coating
- camphor tree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 119
- 239000011248 coating agent Substances 0.000 title claims abstract description 95
- 238000000576 coating method Methods 0.000 title claims abstract description 95
- 239000004519 grease Substances 0.000 title claims abstract description 81
- 150000002148 esters Chemical class 0.000 claims abstract description 82
- 239000003346 palm kernel oil Substances 0.000 claims abstract description 65
- 235000019865 palm kernel oil Nutrition 0.000 claims abstract description 65
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 52
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 47
- 239000002540 palm oil Substances 0.000 claims abstract description 47
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 40
- 125000004185 ester group Chemical group 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 60
- 239000003054 catalyst Substances 0.000 claims description 32
- 238000007670 refining Methods 0.000 claims description 32
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 25
- 239000011630 iodine Substances 0.000 claims description 25
- 229910052740 iodine Inorganic materials 0.000 claims description 25
- 235000019219 chocolate Nutrition 0.000 claims description 18
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical group [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 238000004332 deodorization Methods 0.000 claims description 10
- 239000010779 crude oil Substances 0.000 claims description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000003960 organic solvent Substances 0.000 claims description 7
- QDRKDTQENPPHOJ-UHFFFAOYSA-N sodium ethoxide Chemical compound [Na+].CC[O-] QDRKDTQENPPHOJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000005809 transesterification reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical group C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 4
- 238000000638 solvent extraction Methods 0.000 claims description 4
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 34
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 33
- 239000003921 oil Substances 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 30
- 244000299461 Theobroma cacao Species 0.000 description 21
- 235000019864 coconut oil Nutrition 0.000 description 20
- 239000003240 coconut oil Substances 0.000 description 20
- 239000000047 product Substances 0.000 description 18
- 239000007787 solid Substances 0.000 description 12
- 239000006255 coating slurry Substances 0.000 description 11
- 235000019869 fractionated palm oil Nutrition 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 9
- 238000001514 detection method Methods 0.000 description 8
- 241000894007 species Species 0.000 description 8
- 238000010257 thawing Methods 0.000 description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 108090001060 Lipase Proteins 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 239000003957 anion exchange resin Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 3
- 150000001341 alkaline earth metal compounds Chemical class 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 2
- 239000002841 Lewis acid Substances 0.000 description 2
- 229910000574 NaK Inorganic materials 0.000 description 2
- 108010084311 Novozyme 435 Proteins 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 101001003495 Pseudomonas fluorescens Lipase Proteins 0.000 description 2
- 101001064559 Pseudomonas fluorescens Lipase Proteins 0.000 description 2
- 101100260207 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc2 gene Proteins 0.000 description 2
- 101100365571 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc4 gene Proteins 0.000 description 2
- 101100365572 Schizosaccharomyces pombe (strain 972 / ATCC 24843) sfc6 gene Proteins 0.000 description 2
- 229910006404 SnO 2 Inorganic materials 0.000 description 2
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 2
- NSIKFNOYIGGILA-UHFFFAOYSA-N [Na].[Na].[K] Chemical compound [Na].[Na].[K] NSIKFNOYIGGILA-UHFFFAOYSA-N 0.000 description 2
- 125000003545 alkoxy group Chemical group 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 150000007942 carboxylates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000002734 clay mineral Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 150000002357 guanidines Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 229940070765 laurate Drugs 0.000 description 2
- 150000007517 lewis acids Chemical class 0.000 description 2
- 229910044991 metal oxide Inorganic materials 0.000 description 2
- 150000004706 metal oxides Chemical class 0.000 description 2
- 239000002808 molecular sieve Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000235403 Rhizomucor miehei Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- CETPSERCERDGAM-UHFFFAOYSA-N ceric oxide Chemical compound O=[Ce]=O CETPSERCERDGAM-UHFFFAOYSA-N 0.000 description 1
- 229910000422 cerium(IV) oxide Inorganic materials 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- CWHBCTLVWOCMPQ-UHFFFAOYSA-L disodium;2-[(3,5-diiodo-4-oxidophenyl)-(3,5-diiodo-4-oxocyclohexa-2,5-dien-1-ylidene)methyl]benzoate Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C(C=1C=C(I)C([O-])=C(I)C=1)=C1C=C(I)C(=O)C(I)=C1 CWHBCTLVWOCMPQ-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000000887 face Anatomy 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000011104 metalized film Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The invention provides a kind of ice-cream coating grease, this ice-cream coating grease is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.This ice-cream coating fat crystals speed is faster, and not hydrogeneous carburetion.
Description
Technical field
The present invention relates to ice-cream product special fat field, more particularly, the present invention relates to a kind of not hydrogeneous carburetion, crystalline rate is fast, mouthfeel is good ice-cream coating fat or oil composition.
Background technology
Ice cream is more and more subject to liking of people as a kind of leisure food because it lubricates fine and smooth mouthfeel.Generally be divided three classes by ice cream grease: lotion oil, coating oil, local flavor oil, its floating coat oil is as unique in ice cream covers chocolate coating product special flavour outward, applies very extensive in ice cream.Ice-cream coating is made up of soft chocolate mostly, comprises Icing Sugar, skimmed milk power, emulsifying agent and comprises a certain amount of ice-cream coating grease.At present, the subject matter that ice-cream coating product faces: when the temperature of the surroundings is low, how to make soft chocolate-coating on ice-cream surface, and form quick and stable crystallization, thus enhance productivity, cost-saving.
At present, more ice-cream coating grease be mainly coconut oil, palm-kernel oil, palm oil, use if a large amount of coconut oil or palm-kernel oil product crystalline rate slow, and non-fusibility is lower.On the other hand, if the melting of ice cream in mouth using palm oil or its mixture to obtain is bad, causes ice-cream quality and structure to change simultaneously, so that affect product quality.
US5932275 provides a kind of ice-cream coating fat or oil composition, and fat or oil composition palm-kernel oil, hydrogenated palm kernel oil, palmkernel stearin and hydrogenated palm kernel oleostearin formed by a certain percentage is used as ice-cream coating oil.The alternative cocoa butter of said composition also has similar cocoa flavor and physical property.But the method comprises hydrogenated oil and fat, along with consumer is to the increase of health perception, increasing consumer does not wish the edible leisure food being rich in hydrogenated oil and fat.
CN100482091 provides a kind of ice cream fat or oil composition, fractionated palm oil is carried intermediate product PMF as ice-cream coating grease, and this fat or oil composition can solve lauric fats as occurring the leak source problem that local fails to apply during ice-cream products.But this fat or oil composition plasticity is higher, therefore cause its crystalline rate comparatively slow, be unfavorable for ice-cream coating rapid crystallization and receive dry.
EP19940303170 provides a kind of ice cream fat or oil composition, will at least containing 30%, the fat or oil composition of sweet two fat preferably containing 50-90% is as ice-cream coating grease, this fat or oil composition and tradition adopt compared with laurate grease or its compound lard component after over hydrogenation, be rich in more DAGs, its product main feature quality be softer, not easily crisp, mouthfeel is better.But this fat or oil composition contains more DAG component, crystalline rate is comparatively slow, should not be used as ice-cream coating.
CN1140549 provides a kind of fat or oil composition, at least will be mixed to get coating rich mixture containing 40%SUS rich mixture and laurate grease, is wherein mainly fractionated palm oil containing at least 40%SUS rich mixture and carries intermediate product.This fat or oil composition is compared and is adopted coconut oil, palm oil, hydrogenated rapeseed oil mixture comparatively speaking, can improving product melting in the oral cavity and Flavor release.But owing to containing higher SUS oil component in this grease, grease plasticity is better, crystalline rate is comparatively slow, and is mainly used in the making of ice cream body, and is difficult to use in ice-cream coating.
Therefore, this area in the urgent need to a kind of crystalline rate comparatively fast, good, the good ice-cream coating rich mixture of non-fusibility of not hydrogeneous carburetion, mouthfeel.
Summary of the invention
The object of the present invention is to provide a kind of crystalline rate comparatively fast, good, the good ice-cream coating rich mixture of non-fusibility of not hydrogeneous carburetion, mouthfeel.
Ice-cream coating grease provided by the invention is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.
In a preferred embodiment of the invention, described camphor tree seed oil is refining camphor tree seed oil, the hard ester of described palm-kernel oil is carry palm-kernel oil dividing of iodine value 1 ~ 8, be preferably and carry palm-kernel oil dividing of iodine value 2 ~ 6, the hard ester of described palm oil is carry palm oil dividing of iodine value 10 ~ 25, is preferably and carries palm oil dividing of iodine value 13 ~ 20.
In a preferred embodiment of the invention, the weight ratio of the hard ester of described camphor tree seed oil, palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
In a preferred embodiment of the invention, described ester exchange is under catalyst existent condition, by the mixture of hard to described camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester composition, at 60-100 DEG C of reaction 30-60 minute; Preferably, described catalyst is sodium methoxide and/or caustic alcohol.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of refining, preferably, described refining for ester exchange offspring being carried out filter, coming unstuck, depickling, decolouring, deodorization process.
In a preferred embodiment of the invention, described refining camphor tree seed oil by Camphor Tree Seeds crude oil is carried out refining treatment acquisition, preferred refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization; Preferably, described Camphor Tree Seeds crude oil is for broken by Camphor Tree Seeds and after removing pulp, adopt organic solvent extraction to obtain, preferred organic solvent is benzinum or ether.
A further object of the invention is, provides the preparation method of this rich mixture.
The preparation method of ice-cream coating grease provided by the invention, comprises the following steps:
By camphor tree seed oil, the hard ester of palm-kernel oil and the hard ester admixture of palm oil, under esterification catalyst existent condition, in 60-100 DEG C of reaction 30-60 minute.
A further object of the invention is the purposes providing this ice-cream coating grease.
Ice-cream coating grease provided by the invention can be used as chocolate mass.
Ice-cream coating grease provided by the invention can be used for making ice-cream coating.
Ice-cream coating grease provided by the invention can be used as making ice cream.
Major advantage of the present invention is:
1, the product that preparation method provided by the invention obtains has faster than commercially available ice-cream coating fat or oil composition crystalline rate, and not hydrogeneous carburetion.
2, fat or oil composition of the present invention maintains good mouthfeel and non-fusibility while lifting crystalline rate is fast.Be in particular in that its SFC curve is when 20-30 DEG C, Gu the curvilinear motion of fat content is precipitous, ensure that good mouthfeel, near 30 DEG C, retain a part of hard fat simultaneously, be conducive to improving mixture non-fusibility.
3, fat or oil composition of the present invention due to carbochain all shorter, be conducive to absorb, effect of fat-reducing can be played.
Detailed description of the invention
In the present invention, unless otherwise indicated, all percentage and ratio are all in mass.In addition, all number ranges that the present invention describes include end value and can comprise the new number range being combined mutually by the upper and lower bound of scope of disclosure and obtaining.Such as, if the mass percentage disclosing certain component is 10 ~ 30 quality %, preferably 15 ~ 25 quality %, more preferably 20 ~ 23 quality %, be then equivalent to also disclose following number range: 10 ~ 15 quality %, 10 ~ 25 quality %, 10 ~ 20 quality %, 10 ~ 23 quality %, 15 ~ 30 quality %, 15 ~ 20 quality %, 15 ~ 23 quality %, 20 ~ 25 quality %, 23 ~ 25 quality %.
Composition
In the present invention, provide a kind of ice-cream coating grease, it is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil.
In the present invention, term " ester exchange " refers to the transfer of the carboxyl groups between enzymatic lipid donor and lipid acceptor.
In the present invention, term " transesterify " refers to when presence or absence catalyst, and carboxyl groups is from lipid donor (except free fatty) to the transfer of acyl acceptor (except water)
In the present invention, " catalyst " refers to and presents its native form or be rendered as the catalyst material with the form of mixtures of the carrier prepared according to technology well known by persons skilled in the art or matrix." catalyst " that use in ester exchange reaction can be acidic catalyst, base catalyst, enzyme catalyst etc.
Acidic catalyst refer to as in document the acidic catalyst in Lewis implication that defines, described document comprises the AdvancedOrganicChemistry (Advanced Organic Chemistry) of JerryMARCH, 3rd edition, JohnWiley & Sons, 1985,227th page and content subsequently, or catalyst pointed in this application, includes but not limited to following material: sulfuric acid, phosphoric acid, hydrochloric acid, organic sulfonic acid and carboxylate, iodine, strong Lewis acid type alkoxyl are admired Ti (OR) 4, WO
3/ ZrO
2, SO
4/ ZrO
2, SO
4/ SnO
2.
Base catalyst refer to as in document the base catalyst in Lewis implication that defines, described document comprises the AdvancedOrganicChemistry (Advanced Organic Chemistry) of JerryMARCH, 3rd edition, JohnWiley & Sons, 1985,227th page and content subsequently, or catalyst pointed in this application, includes but not limited to following material: sodium metal, potassium, sodium-potassium-sodium alloy, NaOH, KOH, sodium methoxide, metal oxide and alkaline earth metal compound are (as MgO, ZnO, CeO2, La
2zO
3and CaO), molecular sieve, clay mineral, deacidite (as strong-base anion-exchange resin, as OH type 717 type anion exchange resin), immobilization guanidine class material.
For the enzyme mainly lipase of catalysis grease ester exchange.Lipase is generally divided into randomness (not having stereoselectivity) and selectivity (l, 3-stereoselectivity) two classes.The exchange of randomness lipase-catalyzed grease vinegar can obtain catalytic result similar with conventional chemical catalyst, the vinegar exchange reaction of specific lipase energy catalysis stereoselectivity or fatty acid selectivity.The operable enzyme for the ester exchange of catalysis grease includes but not limited in the present invention: immobilization Pseudomonasfluorescens lipase, immobilised enzymes QLM(obtain from Alcaligenessp.), immobilization 1,3-selectivity enzyme IM(obtains from Rhizomucormiehei), Novozym435.
In the present invention, the catalyst used in ester exchange reaction is preferably sodium methoxide, caustic alcohol.
In a preferred embodiment of the invention, the weight ratio of the hard ester of described camphor tree seed oil, palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
Preferably, in the gross weight of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil for benchmark, the weight of described camphor tree seed oil is 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight; The weight of the hard ester of described palm-kernel oil is 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 71 % by weight, 72 % by weight, 73 % by weight, 74 % by weight, 75 % by weight, 76 % by weight, 77 % by weight, 78 % by weight, 79 % by weight, 80 % by weight; The weight of described palmitic stearin is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight.
In a preferred embodiment of the invention, dehydrate after camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester mixing of palm oil before described step of transesterification, preferably dehydrate at 90-120 DEG C.By rich mixture through dehydrating process, follow-up ester exchange reaction can be beneficial to and carry out.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of ester exchange offspring being carried out refining, preferably, described refining for ester exchange offspring being carried out filter, coming unstuck, depickling, decolouring, deodorization process.
As known to the skilled person: crude oil needs through refining treatment, corresponding polished fat could be obtained.The steps such as usual refinement step comprises filtration, comes unstuck, depickling, decolouring, deodorization, above-mentioned steps is the routine operation in this area.
In a preferred embodiment of the invention, the camphor tree seed oil used is refining camphor tree seed oil, the hard ester of described palm-kernel oil is carry palm-kernel oil dividing of iodine value 1 ~ 8, the hard ester of preferred palm-kernel oil is carry palm-kernel oil dividing of iodine value 2 ~ 6, the hard ester of described palm oil is carry palm oil dividing of iodine value 10 ~ 25, and the hard ester of preferred palm oil is carry palm oil dividing of iodine value 13 ~ 20.
In a preferred embodiment of the invention, the refining camphor tree seed oil of use for by Camphor Tree Seeds crude oil being carried out refining treatment acquisition, preferred refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization; Preferably, described Camphor Tree Seeds crude oil is for broken by Camphor Tree Seeds and after removing pulp, adopt organic solvent extraction to obtain, preferred organic solvent is benzinum or ether.
In a preferred embodiment of the invention, the hard ester of palm-kernel oil of use is carried dividing of acquisition for palm-kernel oil warp point and is put forward palm-kernel oil component, and its iodine value is 1 ~ 8, and preferably, iodine value is 2 ~ 7, is more preferably 2 ~ 6, and preferred 3 ~ 5; Preferably, the iodine value of the hard ester of described palm-kernel oil is 1,2,3,4,5,6,7 or 8.
In a preferred embodiment of the invention, the hard ester of palm oil of use is carried dividing of acquisition for palm oil warp point and is carried palm oil fractions, and its iodine value is 10 ~ 25, is preferably 11 ~ 24, is more preferably 13 ~ 20, is more preferably 15 ~ 20; Preferably, the iodine value of the hard ester of described palm oil is 10,11,12,13,14,15,16,17,18,19,20,21,22,23,24 or 25.
Preparation method
The preparation method of ice-cream coating grease provided by the invention, comprises the following steps:
By camphor tree seed oil, the hard ester of palm-kernel oil and the hard ester admixture of palm oil, under esterification catalyst existent condition, in 60-100 DEG C of reaction 30-60 minute.
In a preferred embodiment of the invention, the weight ratio of the hard ester of described camphor tree seed oil, palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10, preferably, the weight ratio of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
Preferably, in the gross weight of described camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil for benchmark, the weight of described camphor tree seed oil is 10 % by weight, 11 % by weight, 12 % by weight, 13 % by weight, 14 % by weight, 15 % by weight, 16 % by weight, 17 % by weight, 18 % by weight, 19 % by weight, 20 % by weight, 21 % by weight, 22 % by weight, 23 % by weight, 24 % by weight, 25 % by weight, 26 % by weight, 27 % by weight, 28 % by weight, 29 % by weight, 30 % by weight; The weight of the hard ester of described palm-kernel oil is 60 % by weight, 61 % by weight, 62 % by weight, 63 % by weight, 64 % by weight, 65 % by weight, 66 % by weight, 67 % by weight, 68 % by weight, 69 % by weight, 70 % by weight, 71 % by weight, 72 % by weight, 73 % by weight, 74 % by weight, 75 % by weight, 76 % by weight, 77 % by weight, 78 % by weight, 79 % by weight, 80 % by weight; The weight of described palmitic stearin is 1 % by weight, 2 % by weight, 3 % by weight, 4 % by weight, 5 % by weight, 6 % by weight, 7 % by weight, 8 % by weight, 9 % by weight, 10 % by weight.
In a preferred embodiment of the invention, described catalyst is acidic catalyst, base catalyst and/or enzyme catalyst.Preferably, described acidic catalyst comprises sulfuric acid, phosphoric acid, hydrochloric acid, organic sulfonic acid and carboxylate, iodine, by force Lewis acid type alkoxyl admire Ti (OR) 4, WO
3/ ZrO
2, SO
4/ ZrO
2, SO
4/ SnO
2in one or more; Base catalyst comprise in sodium metal, potassium, sodium-potassium-sodium alloy, NaOH, KOH, sodium methoxide, caustic alcohol, metal oxide and alkaline earth metal compound, molecular sieve, clay mineral, deacidite, immobilization guanidine class material one or more, preferably, described alkaline earth metal compound comprises MgO, ZnO, CeO
2, La
2zO
3, one or more in CaO, preferably, described deacidite comprises strong-base anion-exchange resin, is preferably OH type 717 type anion exchange resin; Described enzyme catalyst is lipase, and preferably, described lipase is immobilization Pseudomonasfluorescens lipase, immobilised enzymes QLM, immobilization 1,3-selectivity enzyme IM, Novozym435.
In a preferred embodiment, described catalyst is sodium methoxide and/or caustic alcohol.
In a preferred embodiment of the invention, dehydrate after camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester mixing of palm oil before described step of transesterification, preferably dehydrate at 90-120 DEG C.
In a preferred embodiment of the invention, after described step of transesterification, also comprise the step of refining, preferably, described refining for ester exchange offspring being carried out filter, coming unstuck, depickling, decolouring, deodorization process.
In a preferred embodiment of the invention, before described refining, also comprise the step being carried out by ester exchange offspring dehydrating.
In a preferred embodiment of the invention, described camphor tree seed oil is refining camphor tree seed oil, and the hard ester of described palm-kernel oil is carry palm-kernel oil dividing of iodine value 1 ~ 8, and the hard ester of described palm oil is carry palm oil dividing of iodine value 10 ~ 25.
Purposes
Ice-cream coating grease provided by the invention can be used as chocolate mass.
Ice-cream coating grease provided by the invention can be used for making ice-cream coating.
Ice-cream coating grease provided by the invention can be used as making ice cream.
In the present invention, " iodine number " represents the grams with the unsaturated bond in 100 grams of greases and the iodine needed for Iod R, is the one tolerance of fatty degree of unsaturation.Iodine number is higher then to illustrate in grease that unsaturated fatty acid content is higher or its degree of unsaturation is higher.
After reading the foregoing specification, within the scope that those skilled in the art can be contained in this area, improvement to a certain degree, alternative and combination are carried out to the above embodiment, thus implement the present invention and obtain similar technique effect.All these are improved, substitute and combination is also all included within the scope of the invention.
Carry out further discussing in detail, so that people more grok the present invention to the preferred embodiment of the present invention below in conjunction with specific embodiment.But it is pointed out that following specific embodiment is only used for illustrational object, can not form any restriction to protection scope of the present invention, scope of the present invention is only defined by the claims.
Raw material
In following embodiment of the present invention, the coconut oil used is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., palm-kernel oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., fractionated palm oil carries intermediate species PMF, and purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., (PMF divides in the middle of palm oil to carry product, iodine value (IV) is 43-50), Refined palm kernel oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., and refined palm oil is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
In following embodiment of the present invention, the cocoa power of use is purchased from Jia Ji, and Icing Sugar is purchased from commercially available, and skimmed milk power is purchased from commercially available, and lecithin is purchased from beneficial Hai Jialijinhai grain and oil.
Equipment
In following embodiment of the present invention, ball mill is purchased from German winner company; Conche is purchased from Capco company.
In following embodiment of the present invention, refining process is as follows: according to chocolate formula, mixture is put into ball mill at 50 DEG C, rotating speed 6.5 grades mixing 20min, 3 grades of mixing 30min, material particles is made to reach 20 ~ 25 μm, finally product is put into 65 DEG C of refining 12h on conche, obtain chocolate product.
Detection method
In following embodiment of the present invention, detection method is as follows:
Fusing point detects: AOCSOfficialMethodCc3-25.
In grease, the detection method of solid fat content (SFC%) is as follows:
Rich mixture to be detected is placed 30min in 60 DEG C, then this rich mixture is positioned over 0 DEG C one hour, then, after being placed on 10 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, 35 DEG C, 40 DEG C half an hour respectively, this grease or rich mixture solid fat content is at different temperatures measured.
The detection method of fat crystals speed is as follows:
Rich mixture to be detected is placed 30min at 60 DEG C, then this rich mixture is positioned over 0 DEG C one hour, then to place at 5 DEG C after 30min, measure the solid fat content of this rich mixture, obtain solid fat content SFC.
Rich mixture to be detected is placed 30min in 60 DEG C, then this rich mixture is positioned over 5 DEG C, and respectively the 2nd, 4,6,8, measure the solid fat content of grease in 10min, obtain 2,4,6,8, solid fat content SFC2, SFC4, SFC6, SFC8, SFC10 of 10min.
With solid fat content SFC2, SFC4, SFC6, SFC8, SFC10min for molecule, Gu fat content SFC is denominator, both be divided by obtain this rich mixture at 5 DEG C the 2nd, 4,6,8, the crystalline rate of 10min.
The detection method that ice-cream coating slurry does not drip is as follows:
Environment is at 20 DEG C around, is coated in by ice-cream coating sauce above ice cream ice cream, timing after coating completely.Ice-cream coating sauce can drip rapidly due to Action of Gravity Field, and after certain hour, ice-cream coating outer surface can begin to take shape crystallization, and slurry can not continue drippage after forming section stable crystalline.The time that timing is not dripped up to slurry is dripped, for total ice-cream coating slurry does not drip the time from slurry.
The detection method that ice-cream coating slurry solidifies completely is as follows:
Timing when dripping from ice-cream slurry is until ice-cream coating surface size forms the time on dry surface, and be embodied in and adopt the contact of transparent metallized film, not having slurry to stick to film surface, is the time that ice-cream coating slurry solidifies completely.
Non-fusibility is tested:
Chocolate formula: cocoa power 5%, Icing Sugar 45%, skimmed milk power 15%, grease 35%, lecithin 0.5%.By above formula, each component mixed, obtain respective mixtures, then each mixture is put into ball mill at 50 DEG C respectively, rotating speed 6.5 grades mixing 5min, third gear 60min, until particle size reaches 20-25 μm, obtain chocolate coating slurry.Then by chocolate coating slurry on conche in 65 DEG C of refining 12h, obtain chocolate mass.The chocolate mass prepared is spread upon on commercially available ice cream ice cream respectively, obtains ice-cream chocolate coating product.
Under steady temperature (30 DEG C), ice-cream coating product is placed on the screen cloth in 30 DEG C of baking ovens, and starts timing simultaneously.Placing container off the net, weigh the Ice Cream Quality melted when 30min, 60min, Melting resistance represents with thawing rate, and thawing rate is lower, then Melting resistance is better.The computing formula of thawing rate is as follows:
Embodiment 1: prepared by raw material
The preparation method of refining camphor tree seed oil is as follows: Camphor Tree Seeds is broken and after removing pulp, adopt the organic solvent extraction such as benzinum or ether to obtain Camphor Tree Seeds crude oil; Camphor Tree Seeds crude oil is filtered, comes unstuck, depickling, decolouring, the technique such as deodorization, prepare refining camphor tree seed oil.
The preparation method of the hard ester of palm-kernel oil is as follows: by Refined palm kernel oil heating and melting then through the stearic part that Edible Oil Fractionation Technology obtains, its iodine value is 1-8.
The preparation method of the hard ester of palm oil is as follows: by refined palm oil heating and melting then through the stearic part that Edible Oil Fractionation Technology obtains, its iodine value is 10-25.
Embodiment 2: oil and fat preparation
In the ratio of table 1, by refining camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester mixing of palm oil, dehydrate at 90-120 DEG C, obtain mixture 1-5 respectively.
Table 1,
| Refining camphor tree seed oil | The hard ester of palm-kernel oil | The hard ester of palm oil | |
| Mixture 1 | 10 | 80 | 10 |
| Mixture 2 | 15 | 80 | 5 |
| Mixture 3 | 20 | 77 | 3 |
| Mixture 4 | 25 | 80 | 5 |
| Mixture 5 | 30 | 60 | 10 |
By the mixture 1-5 of preparation, mix with ester exchange catalyst, then at 60-100 DEG C, reaction 30-60 minute, by obtain product after drying and dehydrating, after filtration, come unstuck, depickling, decolouring, the process of deodorization refinery practice, obtain corresponding ice-cream coating grease 1-5, wherein, the ester exchange catalyst of use be sodium methoxide, caustic alcohol or their mixture.
Embodiment 3, crystalline rate detect
Detect in embodiment 2 respectively the ice-cream coating grease 1-5 prepared at 5 DEG C the 2nd, 4,6,8, the crystalline rate of 10min, and to be used for the coconut oil (CNO) of ice-cream coating with routine, fractionated palm oil carries intermediate species (PMF) and palm-kernel oil (PKO) in contrast, result is as shown in table 3.
Table 3, crystalline rate
| 2min | 4min | 6min | 8min | 10min | |
| Ice-cream coating grease 1 | 42.01% | 69.17% | 81.82% | 83.42% | 84.43% |
| Ice-cream coating grease 2 | 41.49% | 69.80% | 80.43% | 82.51% | 83.70% |
| Ice-cream coating grease 3 | 37.96% | 69.71% | 80.95% | 83.36% | 85.65% |
| Ice-cream coating grease 4 | 32.98% | 60.29% | 75.55% | 80.51% | 81.84% |
| Ice-cream coating grease 5 | 30.01% | 56.52% | 68.52% | 76.46% | 79.43% |
| CNO | 8.65% | 39.31% | 65.11% | 73.21% | 75.45% |
| PMF | 16.45% | 24.7% | 29.27% | 31.9% | 33.96% |
| PKO | 21.8% | 47.83% | 65.47% | 68.41% | 69.39% |
Table 3 result shows, and compared with carrying intermediate species PMF, palm-kernel oil with coconut oil in contrast, fractionated palm oil, the crystalline rate of ice-cream coating grease 1-5 provided by the invention is faster.
Prepared by embodiment 4, grease application-ice cream
Use the ice-cream coating grease 1-5 of preparation in embodiment 2 to make and chocolately also detect the time that the ice-cream coating slurry the prepared time of not dripping solidified completely, and carry intermediate species (PMF) and palm-kernel oil (PKO) in contrast with coconut oil (CNO), fractionated palm oil, detailed process is as follows:
Chocolate formula: cocoa power 5%, Icing Sugar 45%, skimmed milk power 15%, grease 35%, lecithin 0.5%.
By above formula, each component mixed, obtain corresponding mixture, then each mixture is put into ball mill at 50 DEG C respectively, rotating speed 6.5 grades mixing 5min, third gear 60min, until particle size reaches 20-25 μm, obtain chocolate coating slurry.
Then press the method for manufacturer recommends, by chocolate coating slurry on conche in 65 DEG C of refining 12h, obtain chocolate mass.
Spread upon respectively by the chocolate mass prepared on commercially available ice cream, then place at 10 DEG C, observe the time of not dripping of ice-cream coating slurry and the time of solidifying completely respectively, result is as shown in table 4.
The time of not dripping of table 4, ice-cream coating slurry and the time of solidifying completely
| Grease | Do not drip the time | Complete setting time |
| Ice-cream coating grease 1 | 20s | 60s |
| Ice-cream coating grease 2 | 22s | 65s |
| Ice-cream coating grease 3 | 26s | 67s |
| Ice-cream coating grease 4 | 30s | 70s |
| Ice-cream coating grease 5 | 38s | 85s |
| CNO | 50s | 172s |
| PMF | 90s | 230s |
| PKO | 60s | 192s |
Table 4 result shows, be used for the grease coconut oil of ice-cream coating with routine, fractionated palm oil carries intermediate species PMF and compare with palm-kernel oil, the ice-cream coating grease 1-5 prepared in example 2 has freezing rate faster, it does not drip the time and solidifies the required time completely shorter, therefore, be more suitable for for as ice-cream coating grease.
Embodiment 5, solid fat content detection
Detect the solid fat content of ice-cream coating grease 1-5 10 DEG C, 20 DEG C, 25 DEG C, 30 DEG C and 35 DEG C respectively, result is as shown in table 5.
The solid fat content of table 5, ice-cream coating grease 1-5
According to table 5 result, the ice-cream coating grease 1-5 prepared in the present invention solid fat content 10 DEG C-20 DEG C time is higher, and therefore product has good non-fusibility; 20 DEG C-30 DEG C time, Gu fat curvilinear motion is precipitous, bring good mouthfeel to product; At 30 DEG C-35 DEG C, Gu fat content is lower, wax sense can not be there is.Therefore, ice-cream coating grease is suitable as.
Embodiment 6, fusing point detect
Detect ice-cream coating grease 1-5 respectively, fusing point (MPT) that coconut oil (CNO), fractionated palm oil carry intermediate species (PMF) and palm-kernel oil (PKO), result is as shown in table 6.
Table 6, fusing point detect
| Oil sample | Fusing point DEG C |
| Ice-cream coating grease 1 | 28-32 |
| Ice-cream coating grease 2 | 28-32 |
| Ice-cream coating grease 3 | 28-31 |
| Ice-cream coating grease 4 | 28-31 |
| Ice-cream coating grease 5 | 28-31 |
| CNO | 22-25 |
| PKO | 24-26 |
| PMF | 26-28 |
By the solid fat of more several grease, can see that the fusing point of this rich mixture is slightly higher than CNO, PKO, PMF, therefore, this fat or oil composition has good non-fusibility.
Embodiment 7, thawing rate detect
At 30 DEG C, detection ice-cream coating grease 1-5, grease coconut oil (CNO), fractionated palm oil put forward intermediate species (PMF) and the thawing rate of palm-kernel oil (PKO) when 30min and 60min respectively, and result is as shown in table 7.
Table 7, thawing rate detect
According to table 7 result, carry intermediate species (PMF) compare with palm-kernel oil (PKO) with contrast grease coconut oil (CNO), fractionated palm oil, no matter at 30min or 60min, the thawing rate of ice-cream coating grease 1-5 provided by the invention is all lower.Therefore, be more suitable for as ice-cream coating grease.
According to above-mentioned experimental result, ice-cream coating grease provided by the invention has the following advantages:
1, the product that preparation method provided by the invention obtains has faster than commercially available ice-cream coating fat or oil composition crystalline rate, and not hydrogeneous carburetion.
2, fat or oil composition of the present invention maintains good mouthfeel and non-fusibility while lifting crystalline rate is fast.
3, fat or oil composition of the present invention due to carbochain all shorter, be conducive to absorb, effect of fat-reducing can be played.
The foregoing is only preferred embodiment of the present invention, and be not used to limit substantial technological context of the present invention, substantial technological content of the present invention is broadly defined in the right of application, any technology entities that other people complete or method, if with application right define identical, also or a kind of change of equivalence, be all covered by being regarded as among this right.
The all documents mentioned in the present invention are quoted as a reference all in this application, are just quoted separately as a reference as each section of document.In addition should be understood that those skilled in the art can make various changes or modifications the present invention after having read foregoing of the present invention, these equivalent form of values fall within the application's appended claims limited range equally.
Claims (16)
1. an ice-cream coating grease, it is characterized in that, described ice-cream coating grease is prepared through ester exchange by camphor tree seed oil, the hard ester of palm-kernel oil, the hard ester of palm oil, described camphor tree seed oil is refining camphor tree seed oil, the hard ester of described palm-kernel oil is carry palm-kernel oil dividing of iodine value 1 ~ 8, and the hard ester of described palm oil is carry palm oil dividing of iodine value 10 ~ 25.
2. ice-cream coating grease as claimed in claim 1, it is characterized in that, described camphor tree seed oil is refining camphor tree seed oil, and the hard ester of described palm-kernel oil is carry palm-kernel oil dividing of iodine value 2 ~ 6, and the hard ester of described palm oil is carry palm oil dividing of iodine value 13 ~ 20.
3. ice-cream coating grease as claimed in claim 1 or 2, it is characterized in that, the weight ratio of the hard ester of described camphor tree seed oil, palm-kernel oil, the hard ester of palm oil is 10-30:60-80:1-10.
4. ice-cream coating grease as described in claim 3, it is characterized in that, the weight ratio of the hard ester of described camphor tree seed oil, palm-kernel oil, the hard ester of palm oil is 15-27:65-77:3-8.
5. ice-cream coating grease as claimed in claim 1, it is characterized in that, described ester exchange is under catalyst existent condition, by the mixture of hard to described camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester composition, at 60-100 DEG C of reaction 30-60 minute.
6. ice-cream coating grease as claimed in claim 5, it is characterized in that, described catalyst is sodium methoxide and/or caustic alcohol.
7. the ice-cream coating grease as described in claim 5 or 6, is characterized in that, also comprises the step of refining after described step of transesterification.
8. ice-cream coating grease as claimed in claim 7, is characterized in that, described refining for ester exchange offspring being carried out filter, coming unstuck, depickling, decolouring, deodorization process.
9. ice-cream coating grease as claimed in claim 1, is characterized in that, described refining camphor tree seed oil is by Camphor Tree Seeds crude oil is carried out refining treatment acquisition.
10. ice-cream coating grease as claimed in claim 9, is characterized in that, described refining treatment step comprises filtration, comes unstuck, depickling, decolouring, deodorization.
11. ice-cream coating greases as claimed in claim 10, is characterized in that, described Camphor Tree Seeds crude oil is that Camphor Tree Seeds is broken and after removing pulp, adopts organic solvent extraction to obtain.
12. ice-cream coating greases as claimed in claim 11, it is characterized in that, described organic solvent is benzinum or ether.
The preparation method of the ice-cream coating grease according to any one of 13. claim 1-12, is characterized in that, said method comprising the steps of:
By hard to camphor tree seed oil, the hard ester of palm-kernel oil and palm oil ester mixing, under esterification catalyst existent condition, at 60-100 DEG C of reaction 30-60 minute.
14. ice-cream coating greases according to any one of claim 1-12 are used as the purposes of chocolate mass.
15. ice-cream coating greases according to any one of claim 1-12 are for making the purposes of ice-cream coating.
16. ice-cream coating greases according to any one of claim 1-12 are used as to make ice-cream purposes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210454277.2A CN103798499B (en) | 2012-11-13 | 2012-11-13 | A kind of ice-cream coating grease |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210454277.2A CN103798499B (en) | 2012-11-13 | 2012-11-13 | A kind of ice-cream coating grease |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103798499A CN103798499A (en) | 2014-05-21 |
| CN103798499B true CN103798499B (en) | 2016-04-06 |
Family
ID=50696272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210454277.2A Active CN103798499B (en) | 2012-11-13 | 2012-11-13 | A kind of ice-cream coating grease |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798499B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107427020B (en) * | 2015-03-31 | 2021-06-22 | 不二制油集团控股株式会社 | Oily food material for coating frozen dessert |
| MY184263A (en) * | 2015-12-02 | 2021-03-30 | Nisshin Oillio Group Ltd | Fats and oils composition for coating |
| CN106912621B (en) * | 2015-12-25 | 2021-04-30 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for ice cream and product |
| CN106922943A (en) * | 2015-12-29 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | The flavored coating ice cream of not quick-fried slurry, its coating and preparation method |
| CN106753816B (en) * | 2016-11-29 | 2020-12-08 | 阿胡斯卡尔斯油脂（张家港）有限公司 | Oil composition capable of replacing coconut oil |
| CN109645209A (en) * | 2019-01-04 | 2019-04-19 | 辽宁长盛源食品有限公司 | One seed pod clothing coating paste |
| CN112772924A (en) * | 2021-01-22 | 2021-05-11 | 南昌大学 | Special grease base oil for functional food and preparation method and application thereof |
| CN114145377A (en) * | 2021-09-30 | 2022-03-08 | 南阳市瑞佳食品有限公司 | Sugar-free tablet candy and preparation method thereof |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU675949B2 (en) * | 1992-05-22 | 1997-02-27 | Loders Croklaan B.V. | Bloom-inhibiting fat blends |
| ATE386441T1 (en) * | 1999-02-02 | 2008-03-15 | Nestle Sa | NOVEL COMPOSITIONS BASED ON OIL MIXTURES |
| ES2357221T3 (en) * | 2002-02-13 | 2011-04-20 | General Mills Marketing, Inc. | PRODUCT WITH FROSTED DESSERT AND SUGAR COAT, CRUSHABLE AND REMOVABLE. |
| GB0329517D0 (en) * | 2003-12-19 | 2004-01-28 | Danisco | Process |
| JP4515470B2 (en) * | 2007-01-30 | 2010-07-28 | 花王株式会社 | Hard butter |
| CA2747102C (en) * | 2008-12-23 | 2016-09-27 | Unilever Plc | Coating composition for frozen confections |
| WO2011061121A1 (en) * | 2009-11-19 | 2011-05-26 | Nestec S.A. | Water-based coating for frozen confection |
| CN101747188A (en) * | 2010-01-25 | 2010-06-23 | 南昌大学 | Method of preparing single-capric lauric glyceride through step-by-step catalysis of camphor tree seed oil with acid and base |
| CN101747997B (en) * | 2010-01-25 | 2012-08-01 | 南昌大学 | Method for preparing monolaurin |
| CN102326630B (en) * | 2011-08-18 | 2013-06-19 | 南昌大学 | Method for preparing low/zero trans-fatty acid plastic grease from camphor tree seed oil |
| CN102613380A (en) * | 2012-04-10 | 2012-08-01 | 河南工业大学 | Ice cream processed by PMF (palm-oil middle fractionation)-base composite grease and production method |
-
2012
- 2012-11-13 CN CN201210454277.2A patent/CN103798499B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103798499A (en) | 2014-05-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798499B (en) | A kind of ice-cream coating grease | |
| CN103907736B (en) | Fat composition for chocolate coating | |
| CN102137595B (en) | Fat or oil composition and plastic fat composition | |
| CN101730474B (en) | Plastic fat composition | |
| CN103402364B (en) | Oil or fat composition and butter cream using oil or fat composition | |
| CN101969783B (en) | Oil composition for coating | |
| CN102326630B (en) | Method for preparing low/zero trans-fatty acid plastic grease from camphor tree seed oil | |
| CN103491792B (en) | Palm fractionated oil, and oil composition and food product containing same | |
| CN102026551B (en) | Hard fat | |
| CN105794999B (en) | Fat and oil composition and food | |
| CN106889205B (en) | Fat composition and cocoa butter substitute food containing the same | |
| CN105795000B (en) | Oil and fat composition, method for producing same, and food | |
| CN102549132A (en) | Process for producing fat | |
| CN103583711A (en) | Grease for substituting lard and preparation method thereof | |
| CN104365874A (en) | Chocolate grease composition and preparation method and use thereof | |
| US20220202037A1 (en) | Oil and fat composition for frozen dessert and chocolates for frozen dessert | |
| CN102630762B (en) | Production method for spreading type cream | |
| Jeyarani et al. | Characterisation of mango kernel Fat and preparation of Tran’s-free margarine for Use in muffins | |
| CN109924265A (en) | Fat or oil composition and grease composition containing the fat or oil composition | |
| CN104302749A (en) | Crystallization accelerator | |
| CN109984208A (en) | Fat composition | |
| CN103891918A (en) | Method for preparing zero trans-camellia seed oil based margarine basic oil by utilizing ester exchange | |
| CN101744080B (en) | Manufacturing method of rapid-crystallization low trans fatty acid containing cocoa butter substitute | |
| CN115044408B (en) | Processing technology of baked edible vegetable oil | |
| JP6571971B2 (en) | Oil and fat composition for fishery processed food, plastic oil and fat composition and fishery processed food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: JIALI SPECIAL OIL (SHANGHAI ) CO., LTD. Free format text: FORMER OWNER: FENGYI (SHANGHAI) BIOTECHNOLOGY RESEARCH + DEVELOPMENT CENTER CO., LTD. Effective date: 20140828 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20140828 Address after: 200137, No. 118 East High Road East Industrial Zone, Shanghai, Pudong New Area Applicant after: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. Address before: 200137 Pudong New Area High East Industrial Zone, high East Road, No. 118, A District, Applicant before: WILMAR (SHANGHAI) BIOTECHNOLOGY RESEARCH & DEVELOPMENT CENTER Co.,Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231121 Address after: 200137, Block B, No. 118 Gaodong Road, Pudong New Area, Shanghai; Zone C; Room 101, 2-8 floors, Room 101, Room 201, Room 301, Room 401, and Building 10 of Building 1 in Zone D Patentee after: SHANGHAI JIALI FOOD INDUSTRY Co.,Ltd. Address before: 200137 No. 118, Gaodong Road, Gaodong Industrial Zone, Pudong New Area, Shanghai Patentee before: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. |