CN105831370A - Preparation method of cocoa butter equivalent - Google Patents
Preparation method of cocoa butter equivalent Download PDFInfo
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- CN105831370A CN105831370A CN201610165797.XA CN201610165797A CN105831370A CN 105831370 A CN105831370 A CN 105831370A CN 201610165797 A CN201610165797 A CN 201610165797A CN 105831370 A CN105831370 A CN 105831370A
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- oleic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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Abstract
The invention discloses a preparation method of cocoa butter equivalent. The method comprises: mixing grease rich in symmetric triacylglycerol1-palmitic acid-2-oleic acid-3-glyceryl stearate and 2-oleic acid-1, 3-glycerol distearate with grease rich in symmetric triacylglycerol2-oleic acid-1, 3-dipalmitin uniformly according to a specific ratio to form mixed oil, in a solvent and under a stirring speed of 50-80r/min, heating the mixed oil to 35-70DEG C to destroy all the crystals in the system, and then carrying out two-level or three-level fractionation to enrich the cocoa butter equivalent component rich in symmetric triacylglycerol. The cocoa butter equivalent produced by the method provided by the invention has better compatibility with cocoa butter, and can realize interworking with cocoa butter at a larger proportion.
Description
Technical field
The invention belongs to grease processing technology field, be specifically related to a kind of method preparing cacaolike butter, especially
Be carry out again after the oils and fats that will be enriched in POS and SOS mixes with the oils and fats rich in POP solvent divide carry with preparation
The method of cacaolike butter.
Background technology
China's chocolate consumption figure per capita is only American-European 1/10th even 1/tens, but in recent years in
The chocolate market of state is fast-developing with the annual rate of growth of 10%～12%, possesses the most objective market potential.
But the primary raw material cocoa butter of chocolate but enters the predicament that supply falls short of demand, it is contemplated that to the year two thousand thirty whole world
Cocoa butter breach will be up at least 100 ten thousand tons, therefore prepare cacaolike butter and become whole world focus.
Cocoa butter is mainly composed of POP (2-oleic acid-1,3-glycerol-1,3-dipalmitate), POS (1-Palmic acid-2-
Oleic acid-3-tristerin) and sweet three esters of symmetric form such as SOS (2-oleic acid-1,3-distearin)
(P is Palmic acid, and O is oleic acid, and S is stearic acid).The main method preparing cacaolike butter at present is by richness
Containing POS and SOS oils and fats (such as Fructus Mangifera Indicae core fat, shea butter, sal fat, mist ice grass grease or candle fruit
Oil) carry out respectively point carrying with rich in POP oils and fats (such as Petiolus Trachycarpi oil), acquisition respective components, press the most again
The ratio needed mixes, and obtains cacaolike butter.Cacaolike butter can add in cocoa butter by a certain percentage,
The consumption of cocoa butter is reduced on the premise of not affecting chocolate quality.But, the class that said method prepares can
Can fat often exist cannot be the most compatible with cocoa butter predicament.If sal fat is in cacaolike butter formula
Addition not can exceed that 10%, otherwise cannot be fully compatible with cocoa butter；Fructus Mangifera Indicae core fat adds in cocoa butter
Eutectic phenomena is arisen that when dosage is close to 20%；In the middle of Petiolus Trachycarpi oil, fraction leach-s/tive just adds 22% in chocolate
The frosting of product can be caused.When to cause the main cause of above-mentioned phenomenon be house bill of lading one oils and fats, non-targeted sweet three
Ester (such as POO, SOO etc.) easily cross-links with sweet three esters of target, and then is entrained in product, and these are non-
Sweet three esters of target or sweet three ester arrangement modes or crystal habit with cocoa butter are had any different, or containing in cocoa butter
The Long carbon chain fatty acid not having, thus easily cause the migration of oils and fats in product and make its frosting.Therefore, one is needed badly
Plant new dividing and put forward technology to eliminate as much as the interference of sweet three esters of these non-targeted.
Being divided into and put forward oils and fats technology, will divide and carry after the mixing of two or more oils and fatss, its theoretical basis is by two
The combination of close component in kind of oils and fats and strengthen and point put forward effect.As by Fructus Mangifera Indicae core fat (rich in SOS) and
Petiolus Trachycarpi oil (rich in POP and POO) mixes, and the SOS in Fructus Mangifera Indicae core fat exists with the POP in Petiolus Trachycarpi oil
On molecular structure and crystal formation more consistent, during point carrying crosslinked action each other be better than POP and
Effect between POO, thus decrease and POO is carried secretly, the product obtained and the compatibility of cocoa butter
More preferably.Research finds, is divided into and puies forward the yield that also can improve product while improving product purity, is oils and fats
One technology the most leaved for development in industry.
Summary of the invention
The purpose of this part is summarize some aspects of embodiments of the invention and briefly introduce some relatively
Good embodiment.This part and the description of the present application make a summary and denomination of invention may be done a little simplify or
Omit to avoid making the purpose of this part, specification digest and denomination of invention to obscure, and this simplification or omission
Cannot be used for limiting the scope of the present invention.
In view of asking that the above-mentioned and/or existing method preparing cacaolike butter and the application in chocolate thereof exist
Topic, it is proposed that the present invention.
Therefore, one of them purpose of the present invention be will be enriched in 1-Palmic acid-2-oleic acid-3-tristerin and
The oils and fats of 2-oleic acid-1,3-distearin fills with the oils and fats rich in 2-oleic acid-1,3-glycerol-1,3-dipalmitate
Point mixing, compound carries acquisition cacaolike butter by two grades or three fraction in solvent medium, products obtained therefrom and
The compatibility of cocoa butter is more preferable, can greater proportion and cocoa butter interworking, and there is industrial production prospect.
For solving above-mentioned technical problem, according to an aspect of the present invention, the invention provides following technical side
Case: a kind of method preparing cacaolike butter, it includes, will be enriched in the sweet three ester 1-Palmic acid-2-oleic acid of symmetric form
-3-tristerin and 2-oleic acid-1, the oils and fats of 3-distearin, and, rich in symmetric form sweet three
Ester 2-oleic acid-1, the oils and fats of 3-glycerol-1,3-dipalmitate is uniformly mixed to form miscella in specific proportions, by
One fraction carries the most in a solvent to be warming up to by miscella under the mixing speed of 50～80r/min
35～70 DEG C with crystal all of in destruction system, then carried by the second fraction and/or the third level divide carry enrichment richness
Component containing the cacaolike butter of sweet three esters of symmetric form.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described solvent is
One in methylpentane, normal hexane or acetone, and the volume ratio of described miscella and described solvent is
1～8:1～6.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described rich in right
The sweet three ester 1-Palmic acid-2-oleic acid-3-tristerins of title type and 2-oleic acid-1,3-distearin
Oils and fats is Fructus Mangifera Indicae core fat, shea butter, sal fat, mist ice grass grease, candlenut oil or dividing of they to put forward group
One or more in Fen, and described rich in the sweet three ester 1-Palmic acid-2-oleic acid-3-tristerins of symmetric form
With the oils and fats of 2-oleic acid-1,3-distearin with described rich in sweet three ester 2-oleic acid-1,3-two palm fibres of symmetric form
The mixed volume ratio of the oils and fats of palmitic acid acid glyceride is 2～4:1～3.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described rich in right
The oils and fats of the sweet three ester 2-oleic acid-1,3-glycerol-1,3-dipalmitates of type be called Petiolus Trachycarpi oil, palm stearin, palm olein oil,
In the middle of Petiolus Trachycarpi oil, fraction leach-s/tive or dividing of they put forward one or more in component.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: the described first order
Divide and carry, under the mixing speed of 20～35r/min, oil temperature will be mixed with the rate of temperature fall of 2.0～5.0 DEG C/min
Degree is down to 5～25 DEG C, thermostatical crystallization 3～6h, and decompression sucking filtration separates tristearin, must remove the miscella of tristearin.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: the described second level
Divide and carry, under the mixing speed of 3～10r/min, tristearin will be removed with the rate of temperature fall of 0.5～2.5 DEG C/min
After miscella temperature be down to-10～10 DEG C, thermostatical crystallization 5～8h, decompression separated liquid oil, gained is stearic
Vacuum distillation recovered solvent.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: the described third level
Divide and carry, under the mixing speed of 2～8r/min, with the rate of temperature fall of 0.5～1.5 DEG C/min, two fraction are carried firmly
Fat is down to-18～5 DEG C, thermostatical crystallization 2～5h, decompression separated liquid oil, gained tristearin decompression Distillation recovery
Solvent.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described rich in right
The cacaolike butter of sweet three esters of title type, its 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are hard
Glycerol and 2-oleic acid-1,3-distearin three's total content are 60%～75%.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described rich in right
The cacaolike butter of sweet three esters of title type, its 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are hard
Glycerol and 2-oleic acid-1,3-distearin three's total content are 70%～90%.
As a kind of preferred version of the method preparing cacaolike butter of the present invention, wherein: described recovery is molten
Agent is the absolute draft 200～500Pa, is reclaimed the solvent of more than 99% by the indirect steams of 60～95 DEG C,
Live (open) steam by 80～125 DEG C reclaims the solvent of residual again, makes product residual molten less than 10mg/kg, reaches
National standard.
The had the advantages that present invention of the present invention is to the oils and fats rich in POS+SOS and rich in POP's
Oils and fats carries out solvent and is divided into and carries acquisition cacaolike butter, and compared with house bill of lading one oils and fats, yield is higher, therein
Sweet three ester contents of symmetric form are the highest, and the compatibility with cocoa butter is more preferable, can realize and cocoa on greater proportion ground
The interworking of fat, and do not affect the frosting problem of made chocolate.
Accompanying drawing explanation
In order to be illustrated more clearly that the technical scheme of the embodiment of the present invention, required in embodiment being described below
Accompanying drawing to be used is briefly described, it should be apparent that, the accompanying drawing in describing below is only the present invention's
Some embodiments, for those of ordinary skill in the art, on the premise of not paying creative work,
Other accompanying drawing can also be obtained according to these accompanying drawings.Wherein:
Fig. 1 is that the present invention the first fraction carries stir speed (S.S.) selection schematic diagram；
Fig. 2 is that the present invention the second fraction carries stir speed (S.S.) selection schematic diagram；
Fig. 3 be the third level of the present invention divide carry stir speed (S.S.) select schematic diagram.
Fig. 4 is that the present invention the first fraction carries crystallization temperature selection schematic diagram；
Fig. 5 is that the present invention the second fraction carries crystallization temperature selection schematic diagram；
Fig. 6 be the third level of the present invention divide carry crystallization temperature select schematic diagram.
Fig. 7 is that the present invention the first fraction carries crystallization constant temperature time selection schematic diagram.
Detailed description of the invention
Understandable, below in conjunction with description for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
The detailed description of the invention of the present invention is described in detail by accompanying drawing.
Elaborate a lot of detail in the following description so that fully understanding the present invention, but the present invention
Other can also be used to be different from alternate manner described here implement, those skilled in the art can be not
Doing similar popularization in the case of running counter to intension of the present invention, therefore the present invention is not by following public specific embodiment
Restriction.
Secondly, " embodiment " or " embodiment " referred to herein refers to may be included in the present invention at least
Special characteristic, structure or characteristic in one implementation.Different in this manual local appearance "
In one embodiment " not refer both to same embodiment, it is not single or selective and other enforcements
The embodiment that example is mutually exclusive.
Embodiment 1:
Candlenut oil and palm olein oil are uniformly mixed by 4:6, then presses 1:5 composition miscella with acetone；?
Under the mixing speed of 55r/min, miscella is warming up to 40 DEG C with crystal all in destruction system；First fraction
Carry, under the mixing speed of 30r/min, with the rate of temperature fall of 3.0 DEG C/min, miscella temperature be down to 20 DEG C,
Thermostatical crystallization 5h, decompression sucking filtration separates tristearin, must remove the miscella of tristearin；Second fraction carries, at 8r/min
Mixing speed under, the miscella temperature after removing tristearin with the rate of temperature fall of 1.5 DEG C/min is down to 8 DEG C,
Thermostatical crystallization 7h, decompression separated liquid oil, gained tristearin vacuum distillation recovered solvent, it is rich in symmetry
The cacaolike butter of sweet three esters of type, its 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are stearic
Acid glyceride and 2-oleic acid-1,3-distearin three's total content are 65%.
Embodiment 2:
Mist ice grass grease and Petiolus Trachycarpi oil are uniformly mixed by 8:2, then presses 8:1 composition miscella with normal hexane；?
Under the mixing speed of 75r/min, miscella is warming up to 45 DEG C with crystal all in destruction system；First fraction
Carry, under the mixing speed of 30r/min, with the rate of temperature fall of 2.5 DEG C/min, miscella temperature be down to 8 DEG C,
Thermostatical crystallization 5h, decompression sucking filtration separates tristearin, must remove the miscella of tristearin；Second fraction carries, at 7r/min
Mixing speed under, the miscella temperature after removing tristearin with the rate of temperature fall of 1.0 DEG C/min is down to-5 DEG C,
Thermostatical crystallization 6h, decompression separated liquid oil, gained tristearin vacuum distillation recovered solvent, it is main containing symmetry
The cacaolike butter of sweet three esters of type, its 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are stearic
Acid glyceride and 2-oleic acid-1,3-distearin three's total content are 66%.
Embodiment 3:
Fructus Mangifera Indicae core fat and Petiolus Trachycarpi oil are uniformly mixed by 8:2, then presses 6:1 composition miscella with normal hexane；?
Under the mixing speed of 70r/min, miscella is warming up to 45 DEG C with crystal all in destruction system；First fraction
Carry, under the mixing speed of 22r/min, with the rate of temperature fall of 3.5 DEG C/min, miscella temperature be down to 10 DEG C,
Thermostatical crystallization 5h, decompression sucking filtration separates tristearin, must remove the miscella of tristearin；Second fraction carries, at 8r/min
Mixing speed under, the miscella temperature after removing tristearin with the rate of temperature fall of 1.5 DEG C/min is down to-5 DEG C,
Thermostatical crystallization 5.5h, decompression separated liquid oil, gained tristearin vacuum distillation recovered solvent, it is main containing right
The cacaolike butter of sweet three esters of title type；The third level is divided and carries, under the mixing speed of 5r/min, with 1.0 DEG C/min
Rate of temperature fall two fraction carried tristearin be down to-10 DEG C, thermostatical crystallization 2.5h, decompression separated liquid oil, institute
Obtain stearic vacuum distillation recovered solvent, for the sweet three higher cacaolike butters of ester content of symmetric form, its 2-oleic acid-1,3-
Glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-glycerol disterate
Ester three's total content is 87%.
Embodiment 4:
Fraction leach-s/tive in the middle of Fructus Mangifera Indicae core fat and Petiolus Trachycarpi oil is uniformly mixed by 7:3, then presses 1:6 group with methylpentane
Become miscella；Miscella is warming up to 45 DEG C with crystalline substances all in destruction system under the mixing speed of 65r/min
Body；First fraction carries, and under the mixing speed of 25r/min, the rate of temperature fall with 2.8 DEG C/min will mixing
Oil temperature is down to 10 DEG C, thermostatical crystallization 4h, and decompression sucking filtration separates tristearin, must remove the miscella of tristearin；
Second fraction carries, under the mixing speed of 5r/min, after removing tristearin with the rate of temperature fall of 1.2 DEG C/min
Miscella temperature be down to-8 DEG C, thermostatical crystallization 6h, decompression separated liquid oil, gained tristearin decompression distillation
Recycling design, is and leads the cacaolike butter containing sweet three esters of symmetric form, its 2-oleic acid-1,3-glycerol-1,3-dipalmitate,
1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-distearin three's total content are
72%.
As it is shown in figure 1, it is stearic in order to remove high-melting-point that the first fraction carries, such as sweet three esters such as PPP and SSS,
It is desirable that liquid is oily.When stir speed (S.S.) is less than 20r/min, the crystallization formed is under low rate mixing effect
Same periphery can be increased and do not crystallize the crosslinked action of sweet three esters, thus promote the crystallization of the sweetest three esters, make crystallization
Amount increases, and is likely among these carry sweet three esters of target needed into us secretly, causes damage；Work as stir speed (S.S.)
During higher than 35r/min, can constantly break established crystallization, it is impossible to be effectively increased the knot of sweet three esters of high-melting-point
Brilliant, although liquid oil yield is up to more than 88%, but target product content declines；And stir speed (S.S.) exists
Time between 20～35r/min, sweet three esters of high-melting-point are removed the most substantially, and liquid oil yield is 82%～85%.
Second fraction carries dividing with the third level to carry and is for obtaining sweet three esters of symmetric form total in tristearin, i.e. 2-
Oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-two are hard
Glycerol, need to remove liquid oil (sweet three esters that fusing point is relatively low).The same with epimere principle, when stirring speed
When rate is relatively low, easily carry secretly in crystallization into sweet three esters of non-targeted, although stearic yield can be made higher, but target
Product purity declines；And stir speed (S.S.) higher time, stearic yield declines.See Fig. 2 and Fig. 3, accordingly,
The suitableeest speed of second level stirring and third level stirring is respectively 3～10 and 2～8r/min, can make 2-in tristearin
Oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-two are hard
Glycerol three's total content respectively reaches 60%～75% and 70%～90%.
Divide carry additionally, many fraction carry stir speed (S.S.) upper level to be less than, be because target product in system
Purity is the highest, and the structure between these target products is the most similar, and active force each other is the strongest,
So more needing to use slower or gentle separation condition, otherwise yield and the purity of target product all can be big
Big reduction.
In the range of embodiment of the present invention is investigated, the rate of temperature fall yield to target product (liquid oil or stearic)
Impact is all little, but the shape of impact tristearin crystallization, thus affect the technical difficulty of solid-liquid separation.Work as cooling
Speed is relatively low, and the crystalline particle formed is relatively thin, when sucking filtration easily through filter cloth, so that increase filter cloth
The number of plies, and this adds sucking filtration pressure the most simultaneously, increases energy consumption；When rate of temperature fall is higher, formed
Crystalline particle is thick in the form of sheets, and interlaced overlap easily carries liquid oil secretly, needs extra solvent to wash when sucking filtration
Wash crystallization, to reduce its liquid carried secretly oil, this adds increased solvent consumption and follow-up solvent recovery energy consumption.
So rate of temperature fall optimal conditions is the first fraction carries 2.0～5.0 DEG C/min, the second fraction carries 0.5～2.5 DEG C
/ min, the third level are divided and carry 0.5～1.5 DEG C/min.
Many fraction carry rate of temperature fall upper level to be less than and divide and carry, and its principle is similar with the change of stir speed (S.S.), i.e.
Dividing number of promoting to a higher rank the highest, in system, the purity of target product is the highest, and the structure between these target products is also more
Similar, active force each other strengthens accordingly, so more needing to use slower separation condition, otherwise
The yield of target product and purity all can be substantially reduced.
First fraction is carried, is to obtain liquid oil.Therefore when crystallization temperature is relatively low, can make more sweet
Three ester crystallizations, so that liquid oil yield reduces；When crystallization temperature is higher, originally make sweet three esters that it crystallizes
Cannot crystallize, not reach the purpose removing sweet three esters of high-melting-point.Therefore, as shown in Figure 4,5～15 DEG C is
One fraction puies forward preferable crystallization temperature, can remove sweet three esters of unwanted high-melting-point, and liquid oil yield is
82%～85%.
Seeing Fig. 5 and Fig. 6, the second fraction carry dividing with the third level to carry and be for obtaining tristearin, in order to be enriched with
2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-two
Sweet three esters of the symmetric forms such as tristerin.When crystallization temperature is relatively low, although stearic yield is higher, but also
There are asymmetric sweet three esters of high level so that the content of sweet three esters of symmetric form declines；When crystallization temperature mistake
Gao Shi, sweet three esters of partial symmetry type cannot crystallize, and target product yield significantly reduces.Accordingly, the second fraction
Carry and divide with the third level the suitableeest crystallization temperature that carries to be respectively-10～-2 DEG C and-18～-8 DEG C, 2-oleic acid-1 in tristearin, 3-
Glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-glycerol disterate
Ester three's total content can respectively reach 60%～75% and 70%～90%.
If with acetone for a point extraction solvent, then crystallization temperature is divided when carrying high 10～15 DEG C than methylpentane and normal hexane,
First fraction carries, the second fraction carry divide with the third level the suitableeest crystallization time carried be respectively 15～25 DEG C,
-5～10 DEG C and-10～5 DEG C.Therefore comprehensive three kinds of solvents, the first fraction carries, the second fraction carries dividing with the third level and carries
The suitableeest crystallization time be respectively 5～25 DEG C ,-10～10 DEG C and-18～5 DEG C.
As it is shown in fig. 7, crystallization time is too short, sweet three esters of high-melting-point cannot sufficient crystallising, crystallization time is long,
The crystallization of sweet three esters of high-melting-point reaches poised state, i.e. yield is stable, belongs to so being now further added by crystallization time
In waste energy consumption.Between this, the optimal crystallization time that the first fraction carries is 3～6h, and liquid oil yield reaches
82%～85%, sweet three these removals of ester group of high-melting-point.
Second fraction carry divide with the third level carry the selection of crystallization time with above-mentioned in like manner, but the two stage crystallization
It is hard that time length has substantially no effect on 2-oleic acid-1,3-glycerol-1,3-dipalmitate in tristearin, 1-Palmic acid-2-oleic acid-3-
Glycerol and 2-oleic acid-1, the content of 3-distearin, the short then stearic yield of crystallization time is few,
Crystallization time length then stearic yield is high, but exceedes certain time and be then in poised state.Accordingly, the second fraction
5～8h are reached when crystallization time when carrying, when the third level divides crystallization time when carrying to reach 2～5h, the crystallization of target product
I.e. being in 2-oleic acid-1 in steady statue, i.e. tristearin, 3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are hard
The total content of glycerol and 2-oleic acid-1,3-distearin can respectively reach 60%～75% He
70%～90%.Crystallization time is longer can increase energy consumption.
Embodiment 5 (comparative example 4)
Fructus Mangifera Indicae core fat and Petiolus Trachycarpi oil each being divided and carry, rear mix homogeneously prepares 2-oleic acid-1,3-bis-palmitic acid
Ester, 1-Palmic acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-distearin three's content are
The cacaolike butter (named cacaolike butter #1) of 73%, can with class prepared by embodiment 4 by this cacaolike butter
Chocolate can be made respectively by fat (named cacaolike butter #2), be placed in constant temperature 9 months under 25 DEG C of environment,
Observe gel compatibility, i.e. chocolate top layer, with or without frosting, the results are shown in Table 1.
Visible cacaolike butter (cacaolike butter #2) the prepared chocolate being prepared by the method for the present invention has more
Good frost resistance, i.e. the compatibility between oils and fats is more preferable.
The frosting research of the different preparation method cacaolike butter chocolate of table 1
Note :-, non-frosting；+, slight frosting；++, frosting largely.
It should be noted that above example only in order to technical scheme to be described and unrestricted, although ginseng
According to preferred embodiment, the present invention is described in detail, it will be understood by those within the art that, can
Technical scheme is modified or equivalent, without deviating from the essence of technical solution of the present invention
God and scope, it all should be contained in the middle of scope of the presently claimed invention.
Claims (10)
1. the method preparing cacaolike butter, it is characterised in that: include,
Will be enriched in sweet three ester 1-Palmic acid-2-oleic acid-3-tristerin and the 2-oleic acid-1,3-distearyls of symmetric form
The oils and fats of acid glyceride, and, rich in sweet three ester 2-oleic acid-1 of symmetric form, the oils and fats of 3-glycerol-1,3-dipalmitate is pressed
Special ratios is uniformly mixed to form miscella, by the first fraction carry the most in a solvent with
Under the mixing speed of 50～80r/min, miscella is warming up to 35～70 DEG C with crystal all of in destruction system,
Carried by the second fraction again and/or the third level divides the component proposing enrichment rich in the cacaolike butter of sweet three esters of symmetric form.
The method preparing cacaolike butter the most as claimed in claim 1, it is characterised in that: described solvent is first
One in base pentane, normal hexane or acetone, and the volume ratio of described miscella and described solvent is 1～8:1～6.
The method preparing cacaolike butter the most as claimed in claim 1 or 2, it is characterised in that: described rich in
The sweet three ester 1-Palmic acid-2-oleic acid-3-tristerins of symmetric form and 2-oleic acid-1,3-distearin
Oils and fats is Fructus Mangifera Indicae core fat, shea butter, sal fat, mist ice grass grease, candlenut oil or dividing of they to put forward group
One or more in Fen, and described rich in the sweet three ester 1-Palmic acid-2-oleic acid-3-tristerins of symmetric form
With the oils and fats of 2-oleic acid-1,3-distearin with described rich in sweet three ester 2-oleic acid-1,3-two Petiolus Trachycarpis of symmetric form
The mixed volume ratio of the oils and fats of acid glyceride is 2～4:1～3.
The method preparing cacaolike butter the most as claimed in claim 3, it is characterised in that: described rich in symmetry
The oils and fats of the sweet three ester 2-oleic acid-1,3-glycerol-1,3-dipalmitates of type is Petiolus Trachycarpi oil, palm stearin, palm olein oil, palm fibre
In the middle of palmitic acid oil, fraction leach-s/tive or dividing of they put forward one or more in component.
The method preparing cacaolike butter the most as claimed in claim 1 or 2, it is characterised in that: described first
Fraction carries, and under the mixing speed of 20～35r/min, will mix oil temperature with the rate of temperature fall of 2.0～5.0 DEG C/min
Degree is down to 5～25 DEG C, thermostatical crystallization 3～6h, and decompression sucking filtration separates tristearin, must remove the miscella of tristearin.
The method preparing cacaolike butter the most as claimed in claim 5, it is characterised in that: described second fraction
Carry, under the mixing speed of 3～10r/min, after tristearin being removed with the rate of temperature fall of 0.5～2.5 DEG C/min
Miscella temperature is down to-10～10 DEG C, thermostatical crystallization 5～8h, and decompression separated liquid oil, gained tristearin reduces pressure
Distillating recovering solvent.
The method preparing cacaolike butter the most as claimed in claim 5, it is characterised in that: the described third level is divided
Carry, under the mixing speed of 2～8r/min, with the rate of temperature fall of 0.5～1.5 DEG C/min, two fraction are carried tristearin
It is down to-18～5 DEG C, thermostatical crystallization 2～5h, decompression separated liquid oil, gained tristearin vacuum distillation recovered solvent.
8. the method preparing cacaolike butter as described in as arbitrary in claim 1,2,6 or 7, it is characterised in that:
The described cacaolike butter rich in sweet three esters of symmetric form, wherein, 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Petiolus Trachycarpi
Acid-2-oleic acid-3-tristerin and 2-oleic acid-1,3-distearin three's total content are
60%～75%.
The method preparing cacaolike butter the most as claimed in claim 8, it is characterised in that: described rich in symmetry
The cacaolike butter of sweet three esters of type, wherein, 2-oleic acid-1,3-glycerol-1,3-dipalmitate, 1-Palmic acid-2-oleic acid-3-are hard
Glycerol and 2-oleic acid-1,3-distearin three's total content are 70%～90%.
The method preparing cacaolike butter the most as claimed in claim 6, it is characterised in that: described recycling design
It is the absolute draft 200～500Pa, is reclaimed the solvent of more than 99% by the indirect steams of 60～95 DEG C, then
Reclaimed the solvent of residual by the live (open) steams of 80～125 DEG C, make product residual molten less than 10mg/kg, reach state
Family's standard.
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| CN108441524A (en) * | 2018-03-12 | 2018-08-24 | 江南大学 | A kind of preparation method of three ester fat of 1- palmitic acids -2- oleic acid -3- glycerol stearates |
| CN112335744A (en) * | 2019-08-07 | 2021-02-09 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
| CN114085705A (en) * | 2021-11-25 | 2022-02-25 | 江南大学 | Preparation method of chocolate grease without temperature adjustment |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112761A (en) * | 2016-11-28 | 2018-06-05 | 丰益(上海)生物技术研发中心有限公司 | A kind of inflatable non-hydrogenated substitute of cocoa fat chocolate center |
| CN108112761B (en) * | 2016-11-28 | 2021-10-26 | 丰益(上海)生物技术研发中心有限公司 | Inflatable non-hydrogenated cocoa butter substitute chocolate filling |
| CN108441524A (en) * | 2018-03-12 | 2018-08-24 | 江南大学 | A kind of preparation method of three ester fat of 1- palmitic acids -2- oleic acid -3- glycerol stearates |
| CN108441524B (en) * | 2018-03-12 | 2021-01-29 | 江南大学 | Preparation method of 1-palmitic acid-2-oleic acid-3-stearic acid triglyceride fat |
| CN112335744A (en) * | 2019-08-07 | 2021-02-09 | 丰益(上海)生物技术研发中心有限公司 | Fat and oil composition for chocolate |
| CN114085705A (en) * | 2021-11-25 | 2022-02-25 | 江南大学 | Preparation method of chocolate grease without temperature adjustment |
| CN114085705B (en) * | 2021-11-25 | 2023-09-15 | 江南大学 | Preparation method of chocolate grease without temperature adjustment |
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| CN105831370B (en) | 2019-09-13 |
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