CN105724600A - Grease composition, margarine or shortening prepared therefrom, and application of margarine or shortening - Google Patents
Grease composition, margarine or shortening prepared therefrom, and application of margarine or shortening Download PDFInfo
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- CN105724600A CN105724600A CN201410756782.1A CN201410756782A CN105724600A CN 105724600 A CN105724600 A CN 105724600A CN 201410756782 A CN201410756782 A CN 201410756782A CN 105724600 A CN105724600 A CN 105724600A
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- oil
- fat
- oil composition
- margarine
- shortening
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- 239000000203 mixture Substances 0.000 title claims abstract description 147
- 239000003264 margarine Substances 0.000 title claims abstract description 56
- 235000013310 margarine Nutrition 0.000 title claims abstract description 56
- 238000004904 shortening Methods 0.000 title claims abstract description 46
- 239000004519 grease Substances 0.000 title abstract description 11
- 235000021323 fish oil Nutrition 0.000 claims abstract description 87
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 21
- 239000011630 iodine Substances 0.000 claims abstract description 21
- 239000003921 oil Substances 0.000 claims description 142
- 235000019198 oils Nutrition 0.000 claims description 142
- 239000003925 fat Substances 0.000 claims description 141
- 235000019197 fats Nutrition 0.000 claims description 141
- 238000005984 hydrogenation reaction Methods 0.000 claims description 57
- 238000000034 method Methods 0.000 claims description 44
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- 241000251468 Actinopterygii Species 0.000 claims description 18
- 235000014593 oils and fats Nutrition 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 16
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
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- ZEMPKEQAKRGZGQ-AAKVHIHISA-N 2,3-bis[[(z)-12-hydroxyoctadec-9-enoyl]oxy]propyl (z)-12-hydroxyoctadec-9-enoate Chemical compound CCCCCCC(O)C\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CC(O)CCCCCC)COC(=O)CCCCCCC\C=C/CC(O)CCCCCC ZEMPKEQAKRGZGQ-AAKVHIHISA-N 0.000 claims description 3
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- 239000003346 palm kernel oil Substances 0.000 claims description 3
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- 239000000796 flavoring agent Substances 0.000 abstract description 50
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 abstract 1
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- 238000010410 dusting Methods 0.000 description 12
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- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 4
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
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- 239000004255 Butylated hydroxyanisole Substances 0.000 description 2
- 239000005639 Lauric acid Substances 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
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- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 2
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 2
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 2
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- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
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- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 description 1
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- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
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Abstract
The invention provides a grease composition, margarine or shortening prepared therefrom, and an application of the margarine or shortening. The grease composition comprises, based on the total mass of the grease composition, 20-90% of hydrogenated basa fish oil. The grease composition further comprises 0-40% of basa fish oil having an iodine value of 61-70 gI<2>/100g, and/or 0-40% of basa fish oil stearin having a melting point of 40-50 DEG C, and/or 0-60% of grease A which is not basa fish oil. The problem that butter resources are limited is overcome; the cost is reduced; and the problem that butter is liable to be grainy is solved. The grease composition is fine in crystallization and excellent in operation performance, and products made from the grease composition have excellent taste and appearance. The grease composition has pure rich special flavors extremely similar to butter, and is low in saturated fatty acid content, so that the products made from the grease composition are healthy.
Description
Technical field
The present invention relates to the purposes of a kind of fat or oil composition, margarine prepared therefrom or shortening and margarine or shortening, have and Adeps Bovis seu Bubali indifference characteristic flavor on basis and the purposes being absent from the fat or oil composition of dusting problem, margarine prepared therefrom or shortening and margarine or shortening more particularly, to a kind of.
Background technology
Adeps Bovis seu Bubali are solid-state at normal temperatures, there is the strong local flavor of good oxidation stability and uniqueness, extensive use in plasticity shortening, margarine produce, good plasticity can be kept in the very wide temperature range such as low temperature in summer high-temperature, winter, meet the requirement of operability in food processing, when producing for baked product, play the effect of lubrication, construction, shortening, give the crisp mouthfeel of product, excellent local flavor, be the important source material oil bakeing grease production processing.
But, due to the big ups and downs of ambient temperature in transport storage process, the impact of the reasons such as production technology, tallow plastic fat product is easy to dusting, thus causing its quality defect.About tallow plastic fat dusting and suppression, patent documentation 1 is modifiied by hydrogenation technology and prevents Adeps Bovis seu Bubali from producing granule when temperature fluctuation；Non-patent literature 1 have studied the reason of tallow shortening dusting, and improve tallow shortening dusting by ester-interchange method, the method such as the interpolation of, hydrogenation modified mainly by the ester exchange of Adeps Bovis seu Bubali and other oils and fatss, allotment and specific function emulsifying agent is improved.But, the use of said method adds somewhat to production cost.
On the other hand, Adeps Bovis seu Bubali because of Niu Shengchang region, processing conditions and add the differences such as taken position in man-hour, Adeps Bovis seu Bubali quality difference to some extent.China's Adeps Bovis seu Bubali mainly originate in the ground such as the Inner Mongol, Xinjiang, Shaanxi, Shandong, Qinghai.Because of place of production dispersion, small scale, domestic Adeps Bovis seu Bubali quality is uneven, and can not meet the needs of industrialized production, and major part still needs to import.Since 2012, due to national policy reason, Adeps Bovis seu Bubali resource import is restricted, and domestic Adeps Bovis seu Bubali resource cannot meet large-scale industrial production needs, therefore, finds suitable replacement Adeps Bovis seu Bubali extremely important for the resource bakeing oils and fats.
When Adeps Bovis seu Bubali resource import is limited, current most enterprise uses pure plant oil based product to replace Adeps Bovis seu Bubali, but use the product that tallow margarine or shortening bakee at about 200 DEG C high temperature, there is typical fragrance and local flavor lasting, be common plant base margarine or shortening incomparable.
There is Adeps Bovis seu Bubali superior operation performance and local flavor therefore it provides a kind of and be absent from the fat or oil composition of dusting problem and replace Adeps Bovis seu Bubali to be applied to bakee in oil and fat product significant.
Prior art literature
Patent documentation
Patent documentation 1: Chinese patent application CN101766230A
Non-patent literature
Non-patent literature 1: Meng Zong, ester-interchange method improves the research [D] of tallow shortening dusting: [master thesis], Wuxi: Southern Yangtze University's Foodstuffs Academy, and 2008
Summary of the invention
The problem that invention to solve
It is an object of the invention to provide a kind of fat or oil composition, this fat or oil composition can substitute for Adeps Bovis seu Bubali in margarine or shortening product, this fat or oil composition has characteristic flavor on basis indiscriminate with Adeps Bovis seu Bubali, than Adeps Bovis seu Bubali, there is better application characteristic simultaneously, can solve existing Adeps Bovis seu Bubali resource scarcity, expensive and common plant oil-based products makes bakees product local flavor pure problem strong in Adeps Bovis seu Bubali, and also can avoid the impact on margarine or shortening product quality and application performance of the Adeps Bovis seu Bubali dusting problem caused by margarine or shortening.
For solving the scheme of problem
In order to solve the problems referred to above, the present invention provides a kind of fat or oil composition, comprises: based on described fat or oil composition gross mass, the Ba Sha fish oil of the hydrogenation of 20-90%.
Based on described fat or oil composition gross mass, described fat or oil composition also comprises: the Ba Sha fish oil of 0-40%, and the iodine number of described Ba Sha fish oil is 61-70gI2/100g；And/or the Ba Sha fish stearine of 0-40%, the fusing point of described Ba Sha fish stearine is 40-50 DEG C；And/or the fat A of 0-60%, described fat A is the oils and fats of Fei Basha fish oil.
The iodine number of the Ba Sha fish oil of described hydrogenation is 50-60gI2/ 100g, it is preferable that 54-56gI2/100g。
Described fat A is the ester exchange oils and fats of vegetable oil or vegetable oil or carries oils and fats dividing of vegetable oil, preferably, described vegetable oil includes one or more in Petiolus Trachycarpi oil, palm-kernel oil, Oleum Cocois, soybean oil, Semen Maydis oil, Oleum Helianthi, Rice oil, Oleum Arachidis hypogaeae semen, Oleum sesami, Oleum Gossypii semen, Oleum Camelliae, Oleum Ricini, Oleum Brassicae campestris, almond oil.
Based on described fat or oil composition gross mass, the content of described Ba Sha fish oil is 10-30%；The content of described Ba Sha fish stearine is 5-35%；The content of the Ba Sha fish oil of described hydrogenation is 30-70%；The content of described fat A is 5-30%.
The preparation method that the present invention also provides for a kind of shortening, including above-mentioned fat or oil composition carries out mix and blend, emulsifying, chilling kneading and maturation process.
The preparation method that the present invention also provides for a kind of margarine, including above-mentioned fat or oil composition and water carry out mix and blend, emulsifying, chilling kneading and maturation process, based on the quality of described fat or oil composition, the content of described water is preferably no greater than 18%.
Additionally, the present invention also provides for shortening or the margarine prepared according to said method.
It addition, the present invention provides a kind of margarine prepared by above-mentioned fat or oil composition or shortening.
The present invention also provides for above-mentioned margarine or shortening for preparing the purposes of food, it is preferred that described food includes bread, cookies and cake.
The effect of invention
Fat or oil composition provided by the invention mainly has the advantage that
(1) in resource stability: adopt Ba Sha fish oil, the Ba Sha fish oil of hydrogenation can avoid the resource application limitation problem that Adeps Bovis seu Bubali import is limited brought well；
(2) present aspect is being become: adopt Ba Sha fish oil, the Ba Sha fish oil of hydrogenation can reduce cost well；
(3) in application aspect: the fat or oil composition of the present invention efficiently solves Adeps Bovis seu Bubali and is prone to the problem of dusting, and crystallization is fine and smooth, and operating characteristics is good, and the product of preparation has good outward appearance and mouthfeel；
(4) in local flavor: although the fat or oil composition of the present invention does not use Adeps Bovis seu Bubali, but having the pure strong characteristic flavor on basis very much like with Adeps Bovis seu Bubali, the product of preparation also has the local flavor similar with Adeps Bovis seu Bubali；
(5) in nutrition: the Ba Sha fish oil in the fat or oil composition of the present invention contains the essential fatty acid linoleic acid of high about 4 times than Adeps Bovis seu Bubali, and saturated fatty acid content is relatively low, and product is more healthy.
Detailed description of the invention
According to the first aspect of the invention, it is provided that a kind of fat or oil composition, comprise: based on described fat or oil composition gross mass, the Ba Sha fish oil of the hydrogenation of 20-90%.
Based on described fat or oil composition gross mass, described fat or oil composition also comprises: the Ba Sha fish oil of 0-40%, and the iodine number of described Ba Sha fish oil is 61-70gI2/100g；And/or the Ba Sha fish stearine of 0-40%, the fusing point of described Ba Sha fish stearine is 40-50 DEG C；And/or the fat A of 0-60%, described fat A is the oils and fats of Fei Basha fish oil.
According to the second aspect of the invention, a kind of fat or oil composition is provided, based on described fat or oil composition gross mass, described fat or oil composition is by the Ba Sha fish oil of 0-40%, preferred 10-30%, and/or the Ba Sha fish stearine of 0-40%, preferred 5-35%, and/or the Ba Sha fish oil of the hydrogenation of 20-90%, preferred 30-70%, and/or the fat A composition of 0-60%, preferred 5-30%, the iodine number of described Ba Sha fish oil is 61-70gI2/ 100g, the fusing point of described Ba Sha fish stearine is 40-50 DEG C, and described fat A is the oils and fats of Fei Basha fish oil.
In the present invention, described " Ba Sha fish oil " is that through squeezing, refine and Ba Shayu the oil and fat product that PROCESS FOR TREATMENT obtains such as point are carried, and Ba Shayu is the distinctive high-quality economic freshwater Fish of the one in the Mekong River valley, SILURIFORMES (fish awns, Nian belongs to).
In the present invention, described " Ba Sha fish stearine " refer to utilize point put forward technology and carry out Ba Sha fish oil point carrying and the product that obtains, it is preferable that fusing point is at the product of 40-50 DEG C.It is conventionally known to one of skill in the art for point putting forward technology, for obtaining specific oils and fats, it is necessary to the design parameter of employing is also conventional, for instance the method being referred in Chinese patent application CN103766506A to record.
In the present invention, described " the Ba Sha fish oil of hydrogenation " product utilizing hydrogenation process that Ba Sha fish oil is processed and to obtain is referred to.
" hydrogenation " refers to: is melted by Ba Sha fish oil and is placed in hydrogenation reaction cauldron, add catalyst, stablize certain time, be filled with hydrogen and react in hydrogenation reaction cauldron after hydrogenation reaction cauldron is warming up to target temperature, obtains the Ba Sha fish oil of hydrogenation.
More specifically, the concrete operations of " hydrogenation " technique are as follows:
(1) thawing of Ba Sha fish oil is placed in hydrogenation reaction cauldron, quality based on described Ba Sha fish oil, add the hydrogenation catalyst of 0.1-0.5%, described catalyst refers to and presents its native form or be rendered as and the material of the carrier prepared according to technology well known by persons skilled in the art or the catalyst of the form of mixtures of substrate, the catalyst used in hydrogenation has transition metal, transition metal salt, the complex that transition metal and part generate, such as include but not limited to: Pricat-9920, Pricat-9910, Pricat-9908, rhodium ((Ph is closed in chlorination three (triphenylphosphine)3P)3RhCl), chlorine hydrogenation three (triphenylphosphines) close ruthenium ((Ph3P)3RuClH), hydrogenation three (triphenylphosphines) close iridium ((Ph3P)3IrH), palladium, HDM (HDM) catalyst, copper, nickel, copper-nickel catalyst, nickel-silver catalyst etc.；
(2) reactor is warming up to 120-190 DEG C when stirring, after reaching target temperature, stablizes 5min-20min；
(3) being filled with hydrogen in reactor, Hydrogen Vapor Pressure is 20-60psi, it is preferred to 40psi；
(4) response time is preferably 1-15min；
(5) reaction discharges hydrogen after terminating, and then lowers the temperature, and when temperature drops to below 80 DEG C, takes out sample, filters, decolouring, and refine obtains the Ba Sha fish oil of hydrogenation.
The present invention not only thoroughly eliminates Ba Shayu Pseudogyrinocheilus procheilus (Sauvageet Dabry) fishy smell by hydrogenation treatment, it is suppressed that Ba Sha fish oil returns raw meat in storage process, also significantly improves Ba Shayu oil oxidation stability.
The iodine number of the Ba Sha fish oil of described hydrogenation is preferably 50-60gI2/ 100g, more preferably 52-56gI2/100g。
Table 1 is Ba Sha fish oil raw material (iodine number 61gI2/ 100g) and the representative value of solid fats content of Ba Sha fish oil of different degree of hydrogenation.
Table 1
Solid fats content refers to the solid fats content of plastic fat under uniform temperature, and the percentage composition under conventional specified temp represents, is measured according to AOCScd16b-93.
Iodine number refers under prescribed conditions, the grams of the iodine that 100g oils and fats absorbs, and is measured according to the assay method of GB/T5532-2008 animal and plant fat iodine number.
Table 2 represents physicochemical property and the fatty acid composition of the Ba Sha fish oil of Adeps Bovis seu Bubali, Ba Sha fish oil and hydrogenation, as can be seen from Table 2, total saturated fatty acid content of Ba Sha fish oil is lower than Adeps Bovis seu Bubali, and the linoleic content of essential fatty acid is about 4 times of Adeps Bovis seu Bubali, makes product more healthy.
Free fatty assay method: according to GB/T5530-2005 animal and plant fat acid number and acidity assaying.
Determination method of peroxide value: according to GB/T5538-2005 animal and plant fat determination of POV.
Determination of iodine value method: according to the mensuration of GB/T5532-2008 animal and plant fat iodine number.
Fusing point test method: according to GB/T24892-2010 animal and plant fat mensuration of fusing point (sliding point) in open capillaries.
Color detection: according to the mensuration of GB/T22460-2008 animal and plant fat Lovibond color and luster.
Fatty acid composition and content detection: according to AOCSCeIb-96 fatyy acids method.
Adeps Bovis seu Bubali: purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.
Ba Sha fish oil: purchased from He Ruikang Animal nutrition company limited of Chongqing City
The Ba Sha fish oil preparation method of hydrogenation includes: is melted by Ba Sha fish oil and is placed in hydrogenation reaction cauldron, quality based on described Ba Sha fish oil, add the Pricat-9920 catalyst of 0.3%, reactor is warming up to 170 DEG C when stirring, 10min is stablized after reaching target temperature, being filled with hydrogen in reactor, Hydrogen Vapor Pressure is 40psi, and the response time is 5min, reaction discharges hydrogen after terminating, then lower the temperature, when temperature drops to below 80 DEG C, take out sample, filter, decolouring, refine, obtain the Ba Shayu oil samples of hydrogenation.
Table 2
Described fat A is the oils and fats of Fei Basha fish oil, ester exchange oils and fats or dividing of vegetable oil for vegetable oil or vegetable oil carry oils and fats, including one or more in Petiolus Trachycarpi oil, lauric acid oil, palm-kernel oil, Oleum Cocois, soybean oil, Semen Maydis oil, Oleum Helianthi, Rice oil, Oleum Arachidis hypogaeae semen, Oleum sesami, Oleum Gossypii semen, Oleum Camelliae, Oleum Ricini, Oleum Brassicae campestris, almond oil.
In the present invention, described fat or oil composition comprises one or more in water, salt, sugar and food additive further.
Described food additive includes one or more in spices and essence, food coloring and antioxidant.
Described essence and flavoring agent is natural perfume material essence, the spices and essence of synthetic or its mixture.
Described antioxidant is one or more in tert-butyl hydroquinone, 2,6 di tert butyl 4 methyl phenol, Butylated hydroxyanisole, vitamin C, vitamin E, carotenoid, ascorbic acid, ascorbyl palmitate, arabo-ascorbic acid, propylgallate；Preferably, described antioxidant is one or more in tert-butyl hydroquinone, 2,6-di-tert-butyl-4-methy phenols, Butylated hydroxyanisole, propylgallate.
Described food coloring is natural pigment, artificial color or its mixture.
In the present invention, based on described fat or oil composition gross mass, the content of described Ba Sha fish oil is preferably 10-30%；The content of described Ba Sha fish stearine is preferably 5-35%；The content of the Ba Sha fish oil of described hydrogenation is preferably 30-70%；The content of described fat A is preferably 5-30%.
According to the third aspect of the invention we, it is provided that the preparation method of a kind of shortening, including above-mentioned fat or oil composition being carried out mix and blend, emulsifying, chilling kneading and maturation process.
According to the fourth aspect of the invention, the preparation method providing a kind of margarine, including carrying out mix and blend, emulsifying, chilling kneading and maturation process, wherein by above-mentioned fat or oil composition and water, based on the quality of described fat or oil composition, the content of described water is preferably no greater than 18%.
Described curing temperature is preferably 15-28 DEG C, and the curing time is preferably 3-7 days, more preferably 5 days.
Described ripening is preferably cooked at constant.
According to the fifth aspect of the invention, it is provided that a kind of margarine prepared according to said method or shortening.
According to the sixth aspect of the invention, it is provided that a kind of margarine prepared by above-mentioned fat or oil composition or shortening.
According to the seventh aspect of the invention, it is provided that use above-mentioned margarine or shortening for preparing the purposes of food.
Described food preferably includes bread, cookies and cake.
Embodiments of the invention given below.It should be noted that these embodiments are merely illustrative, the invention is not restricted to these embodiments.
Fat or oil composition
In the following embodiment of the present invention, Ba Sha fish oil and Ba Sha fish stearine are purchased from He Ruikang Animal nutrition company limited of Chongqing City；Petiolus Trachycarpi oil, lauric acid oil, soybean oil are purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd.；The ester exchange Petiolus Trachycarpi oil that uses, point carry Petiolus Trachycarpi oil purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd..
The Ba Sha fish oil preparation method of hydrogenation includes: is melted by Ba Sha fish oil and is placed in hydrogenation reaction cauldron, quality based on described Ba Sha fish oil, add the Pricat-9920 catalyst of 0.3%, reactor is warming up to 170 DEG C when stirring, 10min is stablized after reaching target temperature, being filled with hydrogen in reactor, Hydrogen Vapor Pressure is 40psi, and the response time is 5min, reaction discharges hydrogen after terminating, then lower the temperature, when temperature drops to below 80 DEG C, take out sample, filter, decolouring, refine, obtain the Ba Shayu oil samples of hydrogenation.
Embodiment 1-12 and comparative example 1-3
Mass percent according to table 3 weighs, each component of mix and blend, obtains fat or oil composition, and wherein, " % " represents the mass percent based on fat or oil composition.
In the present invention, mixing and alr mode are mode well known in the art, in one embodiment of the invention, hybrid mode can be by hydrogenation Ba Sha fish oil add dehydrogenation Ba Sha fish oil outside component in, component outside the Ba Sha fish oil of dehydrogenation can also be added in the Ba Sha fish oil of hydrogenation, it is also possible to they are simultaneously introduced in mixing container；In another embodiment of the present invention, stirring opportunity can be namely start stirring before mixing, it is also possible to is stirred while mixing, it is also possible to be stirred upon mixing, as long as not affecting the uniformity of end product.
Table 3
Hereinafter, following evaluation is carried out to according to embodiment 1-12 and the comparative example 1-3 fat or oil composition prepared.
(1) oxidation stability
Instrument: 743 edible oil oxidation stability analyzers
Reference method: AOCSCd12b-92 and ISO6886-2006
Experimental procedure: condition: 110 DEG C, air inflow 20L/h, DeltaT=1.6 DEG C
A () weighs sample (about 2.5g) (can not glue wall) in 20ml glass tubing；
B () weighs 70g distilled water in 100ml plastic cup；
C () pipeline connects on request, first do not put into cuvette groove；
D () is clicked and is proceeded by sample test.
Oxidation stability evaluation result is in Table 4.
Table 4
| Sample | Rancimat value (110 DEG C) |
| Embodiment 1 | 35.17 |
| Embodiment 2 | 41.46 |
| Embodiment 3 | 32.69 |
| Embodiment 4 | 38.37 |
| Embodiment 5 | 36.61 |
| Embodiment 6 | 37 |
| Embodiment 7 | 40.56 |
| Embodiment 8 | 39.68 |
| Embodiment 9 | 43 |
| Embodiment 10 | 33 |
| Embodiment 11 | 32.5 |
| Embodiment 12 | 34 |
| Comparative example 1 | 30.43 |
| Comparative example 2 | 18 |
| Comparative example 3 | 23.2 |
As can be seen from Table 4, compared with comparative example 1, being all better than the cattle oil oxidation stability of comparative example 1 according to the oxidation stability of the fat or oil composition of embodiment 1-12, and physicochemical property is more stable, antioxidant effect is more preferably.
(2) grittiness is played
Take the fat or oil composition 1kg according to embodiment 1-12 and comparative example 1-3 respectively, be cut into the square sample of 10cm × 10cm, carry out temperature fluctuation experiment, seen whether that dusting phenomenon occurs.
The step of described temperature fluctuation experiment includes: placed 1 day in 10 DEG C of calorstats by above-mentioned sample, then proceed to 25 DEG C of calorstats to place 1 day, proceed to 10 DEG C of calorstats again to place 1 day, so circulation, when fluctuation is stored the 4th week, the 8th week and the 13rd week, sample is taken out respectively and observe, seen whether that granule (sand grains) is formed.Play grittiness evaluation result in Table 5.
Table 5
| Sample | 4th week | 8th week | 13rd week |
| Embodiment 1 | 1 | 1 | 1 |
| Embodiment 2 | 1 | 1 | 1 |
| Embodiment 3 | 1 | 1 | 1 |
| Embodiment 4 | 1 | 1 | 1 |
| Embodiment 5 | 1 | 1 | 1 |
| Embodiment 6 | 1 | 1 | 1 |
| Embodiment 7 | 1 | 1 | 1 |
| Embodiment 8 | 1 | 1 | 1 |
| Embodiment 9 | 1 | 1 | 1 |
| Embodiment 10 | 1 | 1 | 1 |
| Embodiment 11 | 1 | 1 | 1 |
| Embodiment 12 | 1 | 1 | 1 |
| Comparative example 1 | 1 | 2 | 3 |
| Comparative example 2 | 2 | 2 | 3 |
| Comparative example 3 | 1 | 2 | 2 |
In table 5, " 1 " indicates without naked eyes visible particle；" 2 " represent that sample surfaces has naked eyes visible particle, and inside has no granule；" 3 " represent that macroscopic grains of sand crystal all occur in sample surfaces and inside.
As can be seen from Table 5, granule will not being formed in storage process because of temperature fluctuation according to the fat or oil composition of embodiment 1-12, thus being not result in the decline of product quality, overcoming the maximum problem that Adeps Bovis seu Bubali exist in application process.
The preparation of margarine or shortening
According to " Zhang Zhiming; the technological parameter impact [D] on margarine crystallization property. He'nan University of Technology; Zhengzhou .2013:P4-7 " in preparation method, weigh the fat or oil composition of embodiment 1-12 and each 5 kilograms of the fat or oil composition of comparative example 1 respectively, above-mentioned fat or oil composition is carried out mix and blend, emulsifying, chilling kneading process, and at 20 DEG C ripening 7 days, obtain shortening.
According to " Zhang Zhiming; the technological parameter impact [D] on margarine crystallization property. He'nan University of Technology; Zhengzhou .2013:P4-7 " in preparation method, weigh the fat or oil composition of embodiment 1-12 and each 5 kilograms of the fat or oil composition of comparative example 1 respectively, the water of above-mentioned fat or oil composition and 15% (quality based on described fat or oil composition) is carried out mix and blend, emulsifying, chilling kneading process, and at 20 DEG C ripening 7 days, obtain margarine.
Above-mentioned shortening is for making the purposes of Toast
Formula according to table 6 makes Toast, and concrete manufacture method is as follows:
(1) Self-raising flour, thin sugar, yeast, milk powder, egg and salt are added sequentially in container, add frozen water, it is stirred to when dough is torn and can form transparent thin film, be subsequently adding by the shortening prepared according to the fat or oil composition of embodiment 1-12 or comparative example 1, stir 3min；
(2) dough preservative film parcel step (1) made, is placed on desktop and stands 30min, be then split into the dough of 5 125g, round as a ball, and molding is put into mould and proofed (35-38 DEG C, the humidity of 85%) 60-90min；
(3) dough that step (2) obtains being put into oven cooking cycle, oven temperature is 200 DEG C, and baking 35min obtains Toast.
Table 6
The flavor evaluation of Toast
The Toast of above-mentioned making is carried out random number, please evaluating member (having 30 people) select from three groups of Toasts one group with other two groups of local flavors differentiated, we can force valuation officer to make a choice under normal circumstances, but only a few people cannot judge really, so " abandoning choosing ", this answer we will be not counted in final result.
Specify according to " needed for different significant level are determined three point test difference the minimal number table of correct option " in GB GB/T17321-2012, selecting significant level is 5%, and embodiment 1-12 and comparative example 1 are carried out local flavor result of the comparison analytic induction and see table 7 below by the personnel that participate in evaluation and electing 30 respectively.
Table 7
With reference to said method, the Toast that the Toast made by the shortening prepared according to the fat or oil composition of embodiment 1-12 makes with the shortening prepared by the fat or oil composition of comparative example 2 is carried out local flavor compare, interpretation of result is concluded and is seen table 8 below, totally 30 people participate in test and appraisal, 30 people all feed back the Toast of the shortening making prepared by the fat or oil composition of comparative example 2 and have a fish like smell, statistical result showed comparative example 2 and embodiment 1-12 can substantially distinguish, significant difference.
Table 8
With reference to said method, the Toast that the Toast made by the shortening prepared according to the fat or oil composition of embodiment 1-12 makes with the shortening prepared by the fat or oil composition of comparative example 3 is carried out local flavor compare, interpretation of result is concluded and is seen table 9 below, totally 30 people participate in test and appraisal, Toast that personnel's shortening of being prepared by the fat or oil composition of comparative example 3 of feedback makes has a fish like smell to have part to participate in evaluation and electing, statistical result showed comparative example 3 and embodiment 1-12 significant difference.
Table 9
Specify according to " needed for different significant level are determined three point test difference the minimal number table of correct option ", if the correct option number participating in sense organ pricer person on certain significance level is less than minimum correct option number required in significance level table in same significant level, then represent between two results zero difference in the significant level of 5%, difference is not notable, if the correct option number participating in sense organ pricer person on certain significance level is more than minimum correct option number required in significance level table in same significant level, then represent in the significant level of 5%, there is significant difference between two results.
From the evaluation result of table 7, the shortening prepared according to the fat or oil composition of embodiment 1-12 the Toast that the shortening that the Toast made is prepared with the fat or oil composition of comparative example 1 makes is very difficult on local flavor to be distinguished, without significant difference.Therefore, use the present invention fat or oil composition substitute Adeps Bovis seu Bubali, on local flavor also with Adeps Bovis seu Bubali sample zero difference.
Table 10 is determine the minimal number table of correct option needed for three point test difference in different significant level.
Table 10
The sensory evaluation of Toast
Appearance luster and mouthfeel to Toast carry out marking and evaluate, 20 testing crews by double blind experiment, exterior beauty and the mouthfeel of Toast are evaluated respectively, and by each comprehensive score of item rating addition calculation；To use Toast that the shortening prepared according to the fat or oil composition of comparative example 1 makes for reference, being labeled as " 0 ", represent that outward appearance is gloomy, pore is substantially uniform, fineless and smooth.1-5 submeter show scoring every with reference to variant, and be all better than reference, degree increases successively with mark increase.1 submeter shows that toast gloss is slightly dark, dull gray, and pore is fine and closely woven, and hole wall is thick, has obvious hole, fine and smooth；2 submeters show that toast gloss is slightly dark, and greyish white, pore is fine and closely woven, more uniform, and hole wall is slightly thick, has obvious hole, fine and smooth；3 submeters show that toast glossiness is better, and greyish white, pore is fine and closely woven uniformly, without obvious hole, delicate mouthfeel, smooth and relatively soft；4 submeters show that gloss appearance is good, pure white, and pore is fine and closely woven uniformly, and without hole, delicate mouthfeel is smooth and soft；5 submeters show that toast gloss appearance is good, pure white and have a sample gloss, and pore is fine and closely woven uniformly, and without hole, mouthfeel is smooth fine and smooth soft, and Analyses Methods for Sensory Evaluation Results is shown in Table 11.
Table 11
As shown in table 11, the appearance luster of Toast that shortening prepared by the fat or oil composition of 1-12 according to embodiments of the present invention makes and the comprehensive score of mouthfeel is used to be above the Toast using Adeps Bovis seu Bubali to make, therefore, it can substitute Adeps Bovis seu Bubali with the fat or oil composition of the present invention and make Toast.
Above-mentioned margarine is for making the purposes of cookie
Formula according to table 12 makes cookie, and concrete manufacture method is as follows:
(1) margarine prepared according to the fat or oil composition of embodiment 1-12 or comparative example 1 and sugar mixing are dismissed to sugar thawing；
(2) add egg and be slowly stirred uniformly, then add weak strength flour and stir；
(3) the batter loading of step (2) gained is extruded into serpentine with mounting of tooth mouth in lace；
(4) batter that step (3) obtains is put into oven cooking cycle, oven temperature 180 DEG C, roasted 22min, obtain cookie.
Table 12
The flavor evaluation of cookie
The cookie of above-mentioned making is carried out random number, please evaluating member (totally 35 people) select from three groups of cookiess one group with other two groups of local flavors differentiated, we can force valuation officer to make a choice under normal circumstances, but only a few people cannot judge really, so " abandoning choosing ", this answer we will be not counted in final result.
Specifying according to " needed for determining three point test difference in different significant level the minimal number table of correct option " in GB GB/T17321-2012, selecting significant level is 5%.Result above analytic induction is shown in table 13 below.
Table 13
As shown in the evaluation result of table 13, using the cookie that margarine prepared by the fat or oil composition according to embodiment 1-12 and comparative example 1 makes to be difficult to distinguish on local flavor, between each embodiment and comparative example 1, local flavor is without significant difference.Therefore, use the present invention fat or oil composition substitute Adeps Bovis seu Bubali, on local flavor also with Adeps Bovis seu Bubali sample zero difference.
With reference to said method, the cookie that the cookie made by the margarine prepared by the fat or oil composition of embodiment 1-12 makes with the margarine prepared by the fat or oil composition of comparative example 2 carries out local flavor and compares, totally 35 people participate in test and appraisal, 35 people all feed back the cookie of the margarine making prepared by the fat or oil composition of comparative example 2 extremely significantly fishlike smell, 35 people all can correctly distinguish the cookie that the margarine prepared by the fat or oil composition of embodiment 1-12 or comparative example 2 makes, and there were significant differences for test result display embodiment 1-12 and comparative example 2.
With reference to said method, the cookie that the cookie made by the margarine prepared by the fat or oil composition of embodiment 1-12 makes with the margarine prepared by the fat or oil composition of comparative example 3 carries out local flavor and compares, totally 35 people participate in test and appraisal, the cookie that the margarine that the personnel's feedback that partly participates in evaluation and electing is prepared by the fat or oil composition of comparative example 3 makes has a fish like smell, test result is shown in Table 14, and there were significant differences with comparative example 3 for test result display embodiment 1-12.
Table 14
The mouthfeel evaluation of cookie
Cookie mouthfeel (crisp) is evaluated by double blind experiment by 20 testing crews；To use cookie that the margarine prepared according to the fat or oil composition of comparative example 1 makes for reference, it is labeled as " 0 "；1-3 submeter show scoring every with reference to variant, and be all better than reference, degree increases successively with mark increase, 1 submeter show with reference to compared with, the shortcake of cookies is slightly good, but fragility and ginseng are with reference to little according to difference, and mouthfeel is crisp and not crisp；2 submeters show that cookies is compared with reference, has better shortcake and fragility, crispy in taste；3 submeters show cookies with reference to compared with, crispy in taste and loose, be considerably better than reference.Analyses Methods for Sensory Evaluation Results is shown in table 15.
Table 15
As shown in Table 15, use the cookie score that margarine prepared by the fat or oil composition of embodiment of the present invention 1-12 makes to be above the cookie using Adeps Bovis seu Bubali to make, therefore, it can substitute Adeps Bovis seu Bubali with fat or oil composition of the present invention and make cookie.
Above-mentioned margarine is for making the purposes of cake
Formula according to table 16 prepares cake, and concrete manufacture method is as follows:
(1) will be dismissed to emulsifying shape by the margarine stirring prepared according to the fat or oil composition of embodiment 1-12 or comparative example 1；
(2) add sugar, stir；
(3) add egg, stir, add after weak strength flour is sieved, mix thoroughly；
(4) batter step (3) obtained loads to be mounted in lace, clamp-ons dixie cup, and dixie cup is filled to eight points completely；
(5) oven cooking cycle 25min, oven temperature 180 DEG C are put into.
Table 16
The cake of above-mentioned making is carried out random number, please evaluating member (totally 45 people) select from three groups of cakes one group with other two groups of local flavors differentiated, we can force valuation officer to make a choice under normal circumstances, but only a few people cannot judge really, so " abandoning choosing ", this answer we will be not counted in final result.
Specifying according to " needed for determining three point test difference in different significant level the minimal number table of correct option " in GB GB/T17321-2012, selecting significant level is 5%.Result above analytic induction is shown in table 17 below.
Table 17
As shown in table 17 evaluation result, the cake that margarine prepared by the fat or oil composition according to embodiment 1-12 and comparative example 1 is made is used to be difficult to distinguish on local flavor, without significant difference.Therefore, use the present invention fat or oil composition substitute Adeps Bovis seu Bubali, on local flavor also with Adeps Bovis seu Bubali sample zero difference.
With reference to said method, the cake that the cake that the margarine prepared by the fat or oil composition of embodiment 1-12 makes makes with the margarine prepared by the fat or oil composition of comparative example 2 carries out local flavor and compares, totally 45 people participate in test and appraisal, 45 people all feed back the cake of the margarine making prepared by the fat or oil composition of comparative example 2 extremely significantly fishlike smell, 45 people all can correctly distinguish the cake that the margarine prepared by the fat or oil composition of embodiment 1-12 or comparative example 2 makes, and there were significant differences with comparative example 2 for test result display embodiment 1-12.
With reference to said method, the cake that the cake that the margarine prepared by the fat or oil composition of embodiment 1-12 makes makes with the margarine prepared by the fat or oil composition of comparative example 3 carries out local flavor and compares, totally 45 people participate in test and appraisal, the cake that the margarine that the personnel's feedback that partly participates in evaluation and electing is prepared by the fat or oil composition of comparative example 3 makes has a fish like smell, test result is shown in Table 18, and there were significant differences with comparative example 3 for test result display embodiment 1-12.
Table 18
Meanwhile, 20 testing crews by double blind experiment, cake appearance luster, internal organizational structure and mouthfeel are evaluated；To use cake that the margarine prepared according to comparative example 1 fat or oil composition makes for reference, it is labeled as " 0 ", represents that appearance luster is substantially uniform, the fine and closely woven degree of interior tissue is poor, and the honeycomb uniformity is inadequate, has gross blow hole, visible fecula, the sugar pimple such as grain, entrance is partially hard；1-3 submeter show scoring every with reference to variant, and be all better than reference, degree increases successively with mark increase.1 submeter shows appearance luster uniformity, has fragmentary speckle, and interior tissue is fine and closely woven, and honeycomb is more uniform, has indivedual gross blow hole, and entrance has hard sensation, not soft；2 submeters show appearance luster uniformity, immaculate, and interior tissue is fine and closely woven, and honeycomb is uniform, and without gross blow hole, entrance is relatively soft；3 submeters show appearance luster uniformity, and internal structure is extremely fine and closely woven, and honeycomb is extremely uniform, and without gross blow hole, entrance is soft fragrant and sweet, and extremely soft good to eat, local flavor is lasting；Analyses Methods for Sensory Evaluation Results is shown in Table 19.
Table 19
As shown in the result of table 19, the comprehensive score of the appearance luster of cake, internal organizational structure and mouthfeel that margarine prepared by the fat or oil composition of use embodiment of the present invention 1-12 makes is above the cake using Adeps Bovis seu Bubali to make, therefore, it can substitute Adeps Bovis seu Bubali with the fat or oil composition of the present invention and make cake.
Formula shown in table 20 below prepares fat or oil composition respectively, and for follow-up test, wherein, " % " represents the mass percent based on fat or oil composition.
Table 20
| Sample | Formula |
| Embodiment 13 | Ba Sha fish oil+30% Ba Sha fish oil+20% Petiolus Trachycarpi oil of 50% hydrogenation |
| Comparative example 4 | Petiolus Trachycarpi oil+30% Petiolus Trachycarpi oil of 70% hydrogenation |
| Comparative example 5 | Adeps Sus domestica (the iodine number: 50g I of 100% hydrogenation2/100g) |
| Comparative example 6 | Adeps Sus domestica+40% Petiolus Trachycarpi oil of 60% hydrogenation |
| Comparative example 7 | Palm olein oil (the iodine number: 50g I of 100% hydrogenation2/100g) |
| Comparative example 8 | Bathypelagic fish oil (the iodine number: 50g I of 70% hydrogenation2/ 100g)+30% Petiolus Trachycarpi oil |
| Comparative example 9 | 50% Adeps Bovis seu Bubali+50% Petiolus Trachycarpi oil |
In comparative example 8, the iodine number of common bathypelagic fish oil is 130gI2/ more than 100g, the iodine number of the bathypelagic fish oil after hydrogenation is 50gI2/ 100g, but, under equal conditions contrast can produce larger numbers of trans acids.Additionally, if according to the hydrogenation process of the present invention hydrogenates common bathypelagic fish oil, the iodine number of the bathypelagic fish oil after hydrogenation is only 120gI2About/100g, uses in bakeing oils and fats, and addition not can exceed that 15%.
According to preceding method, the fat or oil composition according to embodiment 13 and comparative example 4-9 is used to make Toast, cookie and cake, sensory evaluation is carried out for local flavor, the sample similar with comparative example 9 local flavor with comparative example 1 is picked out from the Toast made by the fat or oil composition according to embodiment 13, cookie and cake and the Toast, cookie and the cake that are made by the fat or oil composition according to comparative example 4-9, comparative example 1 local flavor shows with 5 submeters, and comparative example 9 local flavor shows (because the Adeps Bovis seu Bubali content in comparative example 9 is relatively low) with 4 submeters；Mark closer to, it was shown that local flavor is more close, score unanimously namely represent with Adeps Bovis seu Bubali local flavor zero difference.Local flavor Analyses Methods for Sensory Evaluation Results is shown in Table 21.
Table 21
| Sample | Toast | Cookie | Cake |
| Embodiment 13 | 5 | 5 | 5 |
| Comparative example 4 | 0.2 | 0 | 0 |
| Comparative example 5 | 0.5 | 0 | 0 |
| Comparative example 6 | 0.5 | 0 | 0 |
| Comparative example 7 | 0.3 | 0 | 0 |
| Comparative example 8 | 0 | 0 | 0 |
| Comparative example 9 | 4 | 4.5 | 4 |
Result such as table 21 shows, embodiments of the invention 13 have the Adeps Bovis seu Bubali characteristic flavor on basis extremely consistent with comparative example 1, and all the other comparative example local flavors and Adeps Bovis seu Bubali sample local flavor have very big difference.Therefore, except the Ba Sha fish oil of hydrogenation of the present invention, the oils and fats of all the other hydrogenations does not possess the local flavor similar to Adeps Bovis seu Bubali, it is not possible to substitute Adeps Bovis seu Bubali.
Play grittiness evaluation
The fat or oil composition 1kg of Example 13 and comparative example 4-9, is cut into the square sample of 10cm × 10cm, carries out temperature fluctuation experiment, seen whether that dusting phenomenon occurs respectively.
The step of shown temperature fluctuation experiment includes: placed 1 day in 10 DEG C of calorstats by above-mentioned sample, then proceed to 25 DEG C of calorstats to place 1 day, proceed to 10 DEG C of calorstats again to place 1 day, so circulation, respectively fluctuation storage the 2nd week, when the 4th week and the 6th week, sample is taken out and observe, see if there is granule (sand grains) and formed.Play grittiness evaluation result in Table 22.
Table 22
| Sample | Embodiment 13 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | Comparative example 9 |
| 2nd week | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| 4th week | 1 | 1 | 1 | 2 | 1 | 1 | 2 |
| 6th week | 1 | 2 | 2 | 3 | 2 | 2 | 2 |
In table 22, " 1 " indicates without naked eyes visible particle；" 2 " represent that simply there is macroscopic granule on surface；" 3 " represent that oils and fats surface and inside all have granule to produce.
As shown in table 22, the fat or oil composition of embodiment 13 will not form granule in storage process because of temperature fluctuation, thus being not result in the decline of product quality, overcomes the maximum problem that Adeps Bovis seu Bubali exist in application process.But, the fat or oil composition of comparative example 4-9 can there will be granule in storage process, affects product quality.
Oxidation stability is evaluated
Instrument: 743 edible oil oxidation stability analyzers
Reference method: AOCSCd12b-92 and ISO6886-2006
Experimental procedure: condition: 110 DEG C, air inflow 20L/h, DeltaT=1.6 DEG C
A () weighs sample (about 2.5g) (can not glue wall) in 20ml glass tubing；
B () weighs 70g distilled water in 100ml plastic cup；
C () pipeline chain on request connects, first do not put into cuvette groove；
D () is clicked and is proceeded by sample test.
Oxidation stability evaluation result is in Table 23.
Table 23
As can be seen from Table 23, compared with comparative example 4-9, the oxidation stability of the fat or oil composition of embodiment 13 is better than the oxidation stability of the fat or oil composition of comparative example 4-9, and physicochemical property is more stable, and antioxidant effect is more preferably.
The local flavor contrast of Ba Sha fish oil and bathypelagic fish oil
The local flavor of contrast raw material Ba Sha fish oil and bathypelagic fish oil, respectively by method with reference to aforementioned cake production of the Ba Sha fish oil of 100% and the bathypelagic fish oil of 100%, make cake, please evaluating member (totally 30 people) select from three groups of samples one group with other two groups of local flavors differentiated, we can force valuation officer to make a choice under normal circumstances, but only a few people cannot judge really, so " abandoning choosing ", this answer we will be not counted in final result.
Specifying according to " needed for determining three point test difference in different significant level the minimal number table of correct option " in GB GB/T17321-2012, selecting significant level is 5%.Result above analytic induction is shown in table 24 below.
Table 24
From the evaluation result of table 24 it can be seen that Ba Sha fish oil itself and bathypelagic fish oil difference on local flavor is not notable, local flavor zero difference.
Trans-fatty acid content compares
Bathypelagic fish oil (iodine number: the 50gI of the hydrogenation in the Ba Sha fish oil of the hydrogenation in mensuration embodiment 13 and comparative example 82/ 100g) content of trans fatty acids, trans-fatty acid content comparative result is shown in Table 25.From table 25, in the Ba Sha fish oil of hydrogenation, trans-fatty acid content is about the 1/5 of the bathypelagic fish oil of hydrogenation, and owing to health can be produced certain harm by trans acids, therefore, it is more healthy that the Ba Sha fish oil of hydrogenation relatively hydrogenates bathypelagic fish oil.
Table 25
| Sample | The Ba Sha fish oil of hydrogenation | The bathypelagic fish oil of hydrogenation |
| Trans acids (%) | 7.2 | 38.6 |
The fat or oil composition of the present invention and Adeps Bovis seu Bubali or other hydrogenated oil and fat (such as, Adeps Sus domestica, Petiolus Trachycarpi oil, bathypelagic fish oil) are compared, and have a better oxidation stability, and overcome Adeps Bovis seu Bubali and be prone to the defect of dusting.Additionally, the fat or oil composition of the present invention obtains the flavour consistent with Adeps Bovis seu Bubali, use the Toast that the fat or oil composition of the present invention makes, cookie, the sample zero difference that cake makes on local flavor with use Adeps Bovis seu Bubali.
Claims (10)
1. a fat or oil composition, comprises: based on described fat or oil composition gross mass, the Ba Sha fish oil of the hydrogenation of 20-90%.
2. fat or oil composition according to claim 1, it is characterised in that based on described fat or oil composition gross mass, described fat or oil composition comprises: the Ba Sha fish oil of 0-40%, and the iodine number of described Ba Sha fish oil is 61-70gI2/100g；And/or the Ba Sha fish stearine of 0-40%, the fusing point of described Ba Sha fish stearine is 40-50 DEG C；And/or the fat A of 0-60%, described fat A is the oils and fats of Fei Basha fish oil.
3. fat or oil composition according to claim 1 and 2, it is characterised in that the iodine number of the Ba Sha fish oil of described hydrogenation is 50-60gI2/ 100g, it is preferable that 54-56gI2/100g。
4. the fat or oil composition according to any one of claim 1-3, it is characterized in that, described fat A is the ester exchange oils and fats of vegetable oil or vegetable oil or carries oils and fats dividing of vegetable oil, preferably, described vegetable oil includes one or more in Petiolus Trachycarpi oil, palm-kernel oil, Oleum Cocois, soybean oil, Semen Maydis oil, Oleum Helianthi, Rice oil, Oleum Arachidis hypogaeae semen, Oleum sesami, Oleum Gossypii semen, Oleum Camelliae, Oleum Ricini, Oleum Brassicae campestris, almond oil.
5. fat or oil composition according to any one of claim 1 to 4, it is characterised in that based on described fat or oil composition gross mass, the content of described Ba Sha fish oil is 10-30%；The content of described Ba Sha fish stearine is 5-35%；The content of the Ba Sha fish oil of described hydrogenation is 30-70%；The content of described fat A is 5-30%.
6. a preparation method for shortening, including the fat or oil composition according to any one of claim 1-5 carries out mix and blend, emulsifying, chilling kneading and maturation process.
7. the preparation method of a margarine, including the fat or oil composition according to any one of claim 1-5 and water being carried out mix and blend, emulsifying, chilling kneading and maturation process, based on the quality of described fat or oil composition, the content of described water is preferably no greater than 18%.
8. margarine prepared by the method described in the shortening that prepared by method according to claim 6 or claim 7.
9. the margarine that prepared by the fat or oil composition according to any one of claim 1-5 or shortening.
10. margarine according to claim 8 or claim 9 or shortening are for preparing the purposes of food, it is preferred that described food includes bread, cookies and cake.
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| CN105394201A (en) * | 2015-10-20 | 2016-03-16 | 广州市至润油脂食品工业有限公司 | Margarine composition |
| CN107307090A (en) * | 2017-08-12 | 2017-11-03 | 阜南县鹿泉油脂食品有限公司 | A kind of preparation method for refrigerating fermentation salt-free butter |
| CN109699760A (en) * | 2019-03-13 | 2019-05-03 | 广州市至润油脂食品工业有限公司 | Fat composition and preparation method comprising Ba Sha fish oil and the application in margarine |
| CN114680186A (en) * | 2020-12-29 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Oil composition with fine crystals |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394201A (en) * | 2015-10-20 | 2016-03-16 | 广州市至润油脂食品工业有限公司 | Margarine composition |
| CN107307090A (en) * | 2017-08-12 | 2017-11-03 | 阜南县鹿泉油脂食品有限公司 | A kind of preparation method for refrigerating fermentation salt-free butter |
| CN109699760A (en) * | 2019-03-13 | 2019-05-03 | 广州市至润油脂食品工业有限公司 | Fat composition and preparation method comprising Ba Sha fish oil and the application in margarine |
| CN109699760B (en) * | 2019-03-13 | 2022-05-31 | 广东至润油脂食品工业有限公司 | Fat composition comprising basha oil, method for preparing same and use thereof in margarine |
| CN114680186A (en) * | 2020-12-29 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Oil composition with fine crystals |
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