CN105520120A - 一种卵磷脂食用盐及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种卵磷脂食用盐,本发明首先采用将单硬脂酸甘油酯溶于丙酮中,单硬脂酸甘油酯具有很好的表面活性,可以有效的促进蛋黄粉的脱脂,而且单硬脂酸甘油酯可以完全溶于丙酮中,不会引入不必要的杂质,然后将卵磷脂进行氢化反应,氢化卵磷脂可以使得卵磷脂分子结构中不饱和脂肪酸的不饱和链消失,从而大大地提高卵磷脂的化学稳定性、分散性,具有脱色、脱臭的作用,然后将氢化卵磷脂与γ-环糊精有效的结合,提高了卵磷脂的稳定性,最后经干燥后形成一种白色、味道的稳定性粉末,与食用盐可以有效的混合在一起,且不会影响食盐的咸味。
Description
技术领域
本发明涉及一种食用盐,尤其涉及一种卵磷脂食用盐及其制备方法。
背景技术
卵磷脂,即磷脂酰胆碱,常态下呈淡黄色的透明或半透明的粘稠状,等电点Ph值是6.7。卵磷脂是一种重要生物活性物质,也是人体必需的胆碱和必需脂肪酸的重要来源,有极高的营养和医学价值,具有延缓衰老、提高大脑活力、防治动脉硬化、解除心脑血管疾病、预防脂肪肝、滋润皮肤等多种生理功能,同时还具有很好的乳化作用和抗氧化性能。因此,卵磷脂在食品、医药、化妆品等行业应用广泛。
然而,由于大豆卵磷脂分子中含有许多不饱和脂肪酸、磷脂酞基等,这些活性成分易受温度、水分、光照、氧气影响而变质,且卵磷脂吸水吸湿后易发生溶胀,难于利用。为了克服大豆卵磷脂产品容易吸潮、易被氧化、不易溶解、粘结不易分散的缺点,使大豆卵磷脂能更长期有效地作为保健食品、食品助剂、功能性物质等,研发大豆卵磷脂的稳态化生产技术是关键;
食盐作为人们生活必需品,如果在食盐中添加适量的卵磷脂,即可以在满足人们机体健康所须的盐类,在调味的同时,起到补充营养的效果。
发明内容
本发明目的就是提供了一种卵磷脂食用盐及其制备方法。
本发明是通过以下技术方案实现的:
一种卵磷脂食用盐,它是由下述重量百分比的原料混合组成的:
食用盐94-97%、氯化钾1-2%、蛋黄粉1.8-2%、泥胡菜0.7-1%、面条菜0.1-0.2%、γ-环糊精0.1-0.12%、5%的pd/c催化剂0.1-0.11%、剩余的为山梨醇。
一种卵磷脂食用盐的制备方法,包括以下步骤:
(1)取单硬脂酸甘油酯,加入到100-110倍重量的丙酮中,搅拌溶解,为溶解液;
(2)将蛋黄粉加入到其重量9-10倍的上述溶解液中,升高温度为50-56℃,磁力搅拌30-40分钟,冷却后在3-5℃的环境下静置1-2小时,真空抽滤,将滤饼送入恒温干燥箱,40-50℃下干燥1-2小时,为脱脂蛋黄;
(3)按照体积比为3-4:1的比例将乙醇和乙醚混合,加入上述脱脂蛋黄,搅拌后静置,离心分离,取上清液,为卵磷脂提取液;
(4)将上述卵磷脂提取液加入到不锈钢高压釜中,加入上述5%的pd/c催化剂,通入氢气至于压力为0.5-0.6MPa,在40-50℃下加热2-3小时,出料,冷却至常温,为氢化卵磷脂;
(5)将上述泥胡菜、面条菜混合,加水煎煮,过滤,得提取液;
(6)在上述提取液中加入γ-环糊精,搅拌均匀,加入山梨醇,与上述氢化卵磷脂混合,在50-55℃下保温搅拌1-2小时,冷却至常温,抽滤,将滤液真空冷冻干燥,与上述食用盐、氯化钾混合,搅拌均匀,即得。
一种卵磷脂食用盐,步骤(3)中脱脂蛋黄与乙醇和乙醚混合液的质量体积比为1:17-20。
与现有技术相比,本发明的优点是:
本发明首先采用将单硬脂酸甘油酯溶于丙酮中,单硬脂酸甘油酯具有很好的表面活性,可以有效的促进蛋黄粉的脱脂,而且单硬脂酸甘油酯可以完全溶于丙酮中,不会引入不必要的杂质,然后将卵磷脂进行氢化反应,氢化卵磷脂可以使得卵磷脂分子结构中不饱和脂肪酸的不饱和链消失,从而大大地提高卵磷脂的化学稳定性、分散性,具有脱色、脱臭的作用,然后将氢化卵磷脂与γ-环糊精有效的结合,提高了卵磷脂的稳定性,最后经干燥后形成一种白色、味道的稳定性粉末,与食用盐可以有效的混合在一起,且不会影响食盐的咸味。
本发明在食用盐中加入了卵磷脂,可以有效的防止动脉硬化、具有易消化、易吸收,几乎不在内脏中残存的优点,伴随着食用盐长期食用,可以起到促进机体健康的效果。
本发明还加入了泥胡菜、面条菜的提取液,更进一步的增加了成品的保健价值。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种卵磷脂食用盐,其特征在于它是由下述重量百分比的原料混合组成的:
食用盐97%、氯化钾2%、蛋黄粉1.8%、泥胡菜0.7%、面条菜0.2%、γ-环糊精0.12%、5%的pd/c催化剂0.11%、剩余的为山梨醇。
一种卵磷脂食用盐的制备方法,包括以下步骤:
(1)取单硬脂酸甘油酯,加入到110倍重量的丙酮中,搅拌溶解,为溶解液;
(2)将蛋黄粉加入到其重量10倍的上述溶解液中,升高温度为56℃,磁力搅拌30分钟,冷却后在5℃的环境下静置2小时,真空抽滤,将滤饼送入恒温干燥箱,50℃下干燥1小时,为脱脂蛋黄;
(3)按照体积比为3:1的比例将乙醇和乙醚混合,加入上述脱脂蛋黄,搅拌后静置,离心分离,取上清液,为卵磷脂提取液;
(4)将上述卵磷脂提取液加入到不锈钢高压釜中,加入上述5%的pd/c催化剂,通入氢气至于压力为0.6MPa,在50℃下加热3小时,出料,冷却至常温,为氢化卵磷脂;
(5)将上述泥胡菜、面条菜混合,加水煎煮,过滤,得提取液;
(6)在上述提取液中加入γ-环糊精,搅拌均匀,加入山梨醇,与上述氢化卵磷脂混合,在50℃下保温搅拌1小时,冷却至常温,抽滤,将滤液真空冷冻干燥,与上述食用盐、氯化钾混合,搅拌均匀,即得。
一种卵磷脂食用盐,步骤(3)中脱脂蛋黄与乙醇和乙醚混合液的质量体积比为1:17。
Claims (3)
1.一种卵磷脂食用盐,其特征在于它是由下述重量百分比的原料混合组成的:
食用盐94-97%、氯化钾1-2%、蛋黄粉1.8-2%、泥胡菜0.7-1%、面条菜0.1-0.2%、γ-环糊精0.1-0.12%、5%的pd/c催化剂0.1-0.11%、剩余的为山梨醇。
2.一种如权利要求1所述的卵磷脂食用盐的制备方法,其特征在于,包括以下步骤:
(1)取单硬脂酸甘油酯,加入到100-110倍重量的丙酮中,搅拌溶解,为溶解液;
(2)将蛋黄粉加入到其重量9-10倍的上述溶解液中,升高温度为50-56℃,磁力搅拌30-40分钟,冷却后在3-5℃的环境下静置1-2小时,真空抽滤,将滤饼送入恒温干燥箱,40-50℃下干燥1-2小时,为脱脂蛋黄;
(3)按照体积比为3-4:1的比例将乙醇和乙醚混合,加入上述脱脂蛋黄,搅拌后静置,离心分离,取上清液,为卵磷脂提取液;
(4)将上述卵磷脂提取液加入到不锈钢高压釜中,加入上述5%的pd/c催化剂,通入氢气至于压力为0.5-0.6MPa,在40-50℃下加热2-3小时,出料,冷却至常温,为氢化卵磷脂;
(5)将上述泥胡菜、面条菜混合,加水煎煮,过滤,得提取液;
(6)在上述提取液中加入γ-环糊精,搅拌均匀,加入山梨醇,与上述氢化卵磷脂混合,在50-55℃下保温搅拌1-2小时,冷却至常温,抽滤,将滤液真空冷冻干燥,与上述食用盐、氯化钾混合,搅拌均匀,即得。
3.根据权利要求1所述的一种卵磷脂食用盐,其特征在于,步骤(3)中脱脂蛋黄与乙醇和乙醚混合液的质量体积比为1:17-20。
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Citations (3)
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CN1387794A (zh) * | 2002-07-08 | 2003-01-01 | 岳静 | 健康食盐 |
CN1733776A (zh) * | 2005-07-12 | 2006-02-15 | 浙江大学 | 一种高纯度蛋黄脑磷脂的制备方法 |
CN102351677A (zh) * | 2011-09-16 | 2012-02-15 | 重庆大学 | 一种化学合成维生素k2的方法 |
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CN1387794A (zh) * | 2002-07-08 | 2003-01-01 | 岳静 | 健康食盐 |
CN1733776A (zh) * | 2005-07-12 | 2006-02-15 | 浙江大学 | 一种高纯度蛋黄脑磷脂的制备方法 |
CN102351677A (zh) * | 2011-09-16 | 2012-02-15 | 重庆大学 | 一种化学合成维生素k2的方法 |
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