CN106900882A - Margarine and preparation method thereof - Google Patents
Margarine and preparation method thereof Download PDFInfo
- Publication number
- CN106900882A CN106900882A CN201710088967.3A CN201710088967A CN106900882A CN 106900882 A CN106900882 A CN 106900882A CN 201710088967 A CN201710088967 A CN 201710088967A CN 106900882 A CN106900882 A CN 106900882A
- Authority
- CN
- China
- Prior art keywords
- margarine
- oil
- cyclodextrin
- mass
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of margarine, including cyclodextrin and lecithin.The product can wholly or in part substitute commercially available synthetic cream without trans-fatty acid, steady quality in organoleptic attribute.
Description
Technical field
The invention belongs to grease finely processed product field, specifically, the present invention relates to a kind of margarine and its preparation
Method.
Background technology
Margarine has good shortening property, caseation, stability and excellent local flavor, can improve bread, cake
And the quality of the baked product such as biscuit, widely, consumption figure gradually increases practical application.It is most artificial on domestic market
Cream smears fat prod (ice cream, sandwich cream) etc. mainly based on the hydrogenated oil and fat of part, but trans fat in hydrogenated oil and fat
Mass fraction (5%-10%) severe overweight of fat acid.There are some researches show, trans-fatty acid not only with angiocardiopathy and baby
Grow in close relations, also result in women and suffer from diabetes B.Trans-fatty acid causes the probability of angiocardiopathy to be full
With 3~5 times of aliphatic acid, can increase the low-density lipoprotein in blood, HDL reduce, induce vascular sclerosis,
Increase heart disease, the danger of cerebrovas-cularaccident, it is very unfavorable to health.
Therefore, current margarine still has much room for improvement.
The content of the invention
It is contemplated that at least solving one of technical problem in correlation technique to a certain extent or providing a kind of useful
Business selection.Therefore, it is an object of the present invention to propose a kind of novel artificial cream, without trans-fatty acid, quality is steady
It is fixed, commercially available synthetic cream can be wholly or in part substituted in organoleptic attribute.It is another object of the present invention to provide one kind very
Easy margarine preparation method, margarine can be efficiently prepared using the method.
In one aspect of the invention, the present invention provides a kind of margarine.Embodiments in accordance with the present invention, it is described artificial
Cream includes cyclodextrin and lecithin.Inventors be surprised to learn that, cyclodextrin can form plural gel agent and for making with lecithin
Standby novel artificial cream.Its cyclodextrin can be used as food additives, and lecithin is the important phosphatide cpd of a class, contains courage
The physiologically active ingredients such as alkali, cholamine, biotin and organophosphor, with anti-aging, brain tonic and intelligence development, protection liver, regulation blood fat
Etc. function；According to WHO Report, appropriate lecithin, the potency that can have additional nutrients summation, drop are eaten for each person every day
Low blood cholesterol and it is without any side effects, have effect for health and prevention from suffering from the diseases, so as to get margarine have
Special functional characteristic.The invention belongs to cyclodextrin in height containing the application in resin system, by be self-assembly of network structure from
And margarine is formed, without trans-fatty acid.Margarine structure of the invention is novel, can significantly reduce consumer to full
With the intake of fat.
Embodiments in accordance with the present invention, the margarine further includes water and grease.Thus, by by cyclodextrin with
Lecithin Stable distritation is at the oil-water interface in margarine, so as to form two-arch tunnel structure, prevents oil phase and water phase
Flowing.It is to form three-dimensional net structure by the triglycerides molecular crystalline of grease to be formed that it is totally different from traditional hydrogenation oil
Margarine.
Embodiments in accordance with the present invention, the cyclodextrin is food grade cyclodextrin, including alpha-cyclodextrin, beta-schardinger dextrin, γ-
The mixture of one or more in cyclodextrin.
Embodiments in accordance with the present invention, the water be selected from pure water, ultra-pure water, distilled water, ion exchange water at least
It is a kind of.Food desired use can be based on, the water as solvent in the present invention is properly selected.
Embodiments in accordance with the present invention, the grease is refining vegetable oil, including soybean oil, sunflower oil, corn oil, dish
At least one or several mixing in seed oil, cottonseed oil, tea oil, peanut oil, rice bran oil, palm oil, sesame oil and olive oil
Thing.
Embodiments in accordance with the present invention, the cyclodextrin is the total matter of the margarine with the total addition level of the lecithin
1 mass %~20 mass % of amount.According to a particular embodiment of the invention, the cyclodextrin is with the mass ratio of the lecithin
1: 5~5: 1.Thus, products obtained therefrom can keep good water and oil balance.
Embodiments in accordance with the present invention, the addition of the water is 10 mass %~60 mass %.
Embodiments in accordance with the present invention, the addition of the grease is 20 mass %~89 of the margarine gross mass
Quality %.
In another aspect of this invention, the present invention method that also proposition prepares margarine, embodiments in accordance with the present invention,
The method includes：After the cyclodextrin, lecithin, water and grease are contacted and stirred, stored under constant temperature.Thus,
Can be evenly distributed on by self assembly at oil-water two-phase interface in water-oil phase using cyclodextrin and lecithin, form oil
The co-continuous network structure of water phase, so as to form margarine.The preparation method is easy to operate, and obtained margarine without
Trans-fatty acid, can be used to substitute commercially available synthetic cream wholly or in part.
Embodiments in accordance with the present invention, the temperature of the contact is 50~80 degrees Celsius.
Embodiments in accordance with the present invention, the constant temperature is 0~30 degree Celsius.
Embodiments in accordance with the present invention, the time of the storage is 12~48 hours.
The beneficial effects of the present invention are：The present invention is merely relating to heat and cool down (be down to constant temperature bar from Contact Temperature
Part is the process in cooling) technique in, can be prepared by cyclodextrin and lecithin and be prepared different from traditional hydrogenation cream
The novel artificial cream of mechanism, products obtained therefrom is smooth, satiny, mouthfeel is outstanding, and formed product is good, steady quality, organoleptic attribute
On can wholly or in part substitute commercially available synthetic cream, key also resides in it and is free of trans-fatty acid.Inventors be surprised to learn that, by ovum
Phosphatide and cyclodextrin are used as plural gel agent, the organoleptic feature except that can obtain conventional artificial's cream, can also reduce people
Cholesterol level in body blood, embodies health-nutrition value, therefore this novel artificial cream has trophism and feature concurrently.
Novel artificial cream obtained by the present invention, has broken the barrier of conventional art, has been greatly facilitated scientific progress with development.
Preparation method operation of the invention is very easy, and the traditional hydrogenation equipment of breakthrough and hydrogenation process are very difficult to
By the limitation of content of trans fatty acids reduction, hydrogenated without new catalyst, Electrochemical hydriding reaction or supercritical fluid anti-
Should, to equipment without particular/special requirement, it is very suitable for large-scale production.
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Brief description of the drawings
Fig. 1 shows the margarine two-arch tunnel structure chart of embodiments in accordance with the present invention 1；
Fig. 2 shows the margarine outside drawing of embodiments in accordance with the present invention 2；
Fig. 3 shows the margarine outside drawing of embodiments in accordance with the present invention 3；
Fig. 4 shows the margarine outside drawing of embodiments in accordance with the present invention 4.
Specific embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.Unreceipted particular technique or condition in embodiment, according to text in the art
Offer described technology or condition or carried out according to product description.Agents useful for same or the unreceipted production firm person of instrument,
For can by city available from conventional products.
Material and reagent
Beta-schardinger dextrin, cyclodextrin：Henan Zhong Taishihua Co., Ltds
Lecithin：Jia Ji Asia-Pacific food system (Beijing) Co., Ltd
Refined rapeseed oil：Hubei Olympic star's cereal and oil industry Co., Ltd
Purified soyabean oil：Good fortune near the house, Cofco Group Co., Ltd.
Embodiment 1
With lecithin in mass ratio for form plural gel agent at 1: 1, the addition of plural gel agent is 4 matter to beta-schardinger dextrin
Amount %.
2g cyclodextrin, 2g lecithin, 32g water and 64g purified soyabean oils are stirred and evenly mixed at 50 DEG C, it is permanent at being placed in 5 DEG C
Temperature storage 48h, thus obtains margarine.
Margarine is observed using laser confocal microscope (100 times of multiplication factor), it is two-arch tunnel structure, it is such as attached
Shown in Fig. 1.
Embodiment 2
With lecithin in mass ratio for form plural gel agent at 1: 1, the addition of plural gel agent is 4 matter to beta-schardinger dextrin
Amount %.
2g beta-schardinger dextrins, 2g lecithin, 32g water and 64g refined rapeseed oils are stirred and evenly mixed at 80 DEG C, is placed at 5 DEG C
Constant temperature stores 14h, thus obtains margarine.
Embodiment 3
Cyclodextrin (β-and gamma-cyclodextrin mixture), in mass ratio for form plural gel agent at 1: 4, is combined solidifying with lecithin
The addition of jelly is 10 mass %.
2g cyclodextrin, 8g lecithin, 16g water and 74g purified soyabean oils are stirred and evenly mixed at 70 DEG C, it is permanent at being placed in 15 DEG C
Temperature storage 22h, thus obtains margarine.
Embodiment 4
Cyclodextrin (α-, β-, gamma-cyclodextrin mixture) with lecithin in mass ratio for 5: 1 formed plural gel agent, be combined
The addition of gel is 12 mass %.
10g cyclodextrin, 2g lecithin, 32g water and 56g refined rapeseed oils are stirred and evenly mixed at 80 DEG C, is placed at 10 DEG C
Constant temperature stores 18h, thus obtains margarine.
In the description of the invention, it is to be understood that term " first ", " second " are only used for describing purpose, and can not
It is interpreted as indicating or implying relative importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " the
One ", one or more this feature can be expressed or be implicitly included to the feature of " second ".In the description of the invention,
" multiple " is meant that two or more, unless otherwise expressly limited specifically.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or spy that the embodiment or example are described
Point is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
Art personnel can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (9)
1. a kind of margarine, including cyclodextrin and lecithin.
2. margarine according to claim 1, it is characterised in that the margarine further includes water and grease.
3. margarine according to claim 1, it is characterised in that the cyclodextrin is food grade cyclodextrin, including α-
The mixture of one or more in cyclodextrin, beta-schardinger dextrin, gamma-cyclodextrin.
4. margarine according to claim 2, it is characterised in that the water be selected from pure water, ultra-pure water, distilled water,
At least one in ion exchange water.
5. margarine according to claim 2, it is characterised in that the grease is refining vegetable oil, including soybean oil,
In sunflower oil, corn oil, rapeseed oil, cottonseed oil, tea oil, peanut oil, rice bran oil, palm oil, sesame oil and olive oil extremely
Few mixture of one or more.
6. margarine according to claim 1, it is characterised in that the total addition level of the cyclodextrin and the lecithin
It is 1 mass %~20 mass % of the margarine gross mass；
Optional, the cyclodextrin is 1: 5~5: 1 with the mass ratio of the lecithin.
7. margarine according to claim 2, it is characterised in that the addition of the water is the total matter of the margarine
10 mass %~60 mass % of amount；
Optional, the addition of the grease is 20 mass %~89 mass % of the margarine gross mass.
8. a kind of method for preparing margarine as claimed in claim 1, it is characterised in that by the cyclodextrin, lecithin, water
After contacting and stir with grease, stored under constant temperature.
9. preparation method according to claim 8, it is characterised in that the temperature of the contact is 50~80 degrees Celsius；
Optional, the constant temperature is 0~30 degree Celsius；
Optional, the time of the storage is 12~48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710088967.3A CN106900882B (en) | 2017-02-20 | 2017-02-20 | Margarine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710088967.3A CN106900882B (en) | 2017-02-20 | 2017-02-20 | Margarine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106900882A true CN106900882A (en) | 2017-06-30 |
| CN106900882B CN106900882B (en) | 2021-03-19 |
Family
ID=59207890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710088967.3A Active CN106900882B (en) | 2017-02-20 | 2017-02-20 | Margarine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106900882B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439705A (en) * | 2017-07-31 | 2017-12-08 | 安徽恋尚你食品有限公司 | A kind of low fat animals and plants margarine |
| CN109645144A (en) * | 2019-01-31 | 2019-04-19 | 郑州轻工业学院 | Novel non-hydrogenated margarine of one kind and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090311387A1 (en) * | 2008-06-11 | 2009-12-17 | Plank David W | Hydrated fat piece compositions and dough articles made therefrom |
| CN106172876A (en) * | 2014-09-09 | 2016-12-07 | 长谷川香料株式会社 | For giving powdered oil compositions and the adding method thereof of breast local flavor |
-
2017
- 2017-02-20 CN CN201710088967.3A patent/CN106900882B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090311387A1 (en) * | 2008-06-11 | 2009-12-17 | Plank David W | Hydrated fat piece compositions and dough articles made therefrom |
| CN106172876A (en) * | 2014-09-09 | 2016-12-07 | 长谷川香料株式会社 | For giving powdered oil compositions and the adding method thereof of breast local flavor |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439705A (en) * | 2017-07-31 | 2017-12-08 | 安徽恋尚你食品有限公司 | A kind of low fat animals and plants margarine |
| CN109645144A (en) * | 2019-01-31 | 2019-04-19 | 郑州轻工业学院 | Novel non-hydrogenated margarine of one kind and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106900882B (en) | 2021-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Roles of gelator type and gelation technology on texture and sensory properties of cookies prepared with oleogels | |
| Pușcaș et al. | Oleogels in food: A review of current and potential applications | |
| Lin | 2 Palm Oil | |
| CN103815050B (en) | Sweet cream and its preparation method | |
| CN103999953B (en) | A kind of low-antiform acid modified grease composition and method of making the same | |
| CN104582495A (en) | New fat blend composition | |
| CN103651947A (en) | Edible peony seed blend oil and preparation method thereof | |
| TW201240604A (en) | Palm-based and fractionated oil and fat, oil and fat composition and foods mixed with the same | |
| CN106387092A (en) | Non-hydrogenation mixed milk fat and plant fat cream and preparation method thereof | |
| CN106490189B (en) | A kind of margarine and preparation method thereof | |
| CN107205419A (en) | grease | |
| Zetzl et al. | Structured emulsions and edible oleogels as solutions to trans fat | |
| CN102271524A (en) | Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it | |
| CN105010575A (en) | Margarine without trans-fatty acid and preparation method of the margarine without trans-fatty acid | |
| CN106900882A (en) | Margarine and preparation method thereof | |
| CN107006660A (en) | A kind of linseed oil gel candy low in calories | |
| Choudhary et al. | Palm (Elaeis guineensis jacq.) oil | |
| Liu et al. | The application of high purity diacylglycerol oil in whipped cream: Effect on the emulsion properties and whipping characteristics | |
| CN109527120B (en) | Food-grade bacteriostatic oil gel based on vegetable oil and rich in polyunsaturated fatty acid and preparation method thereof | |
| Xu et al. | The application of oleogels in food products: Classification, preparation, and characterisation | |
| JP4356277B2 (en) | Oil composition for frying and method for producing the same | |
| CN103181422A (en) | Edible nutrient vegetable blend oil and preparation method thereof | |
| CN108185027A (en) | A kind of margarine and preparation method thereof of low fat, low-fat digestibility | |
| CN109122903B (en) | Pure plant-based foam emulsion based on corn peptide-phytic acid and citrus fiber, and preparation method and application thereof | |
| Mashal et al. | Variability in trans fatty acid content of selected local and imported foods in Jordan |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Han Lijuan Inventor after: Qi Yutang Inventor after: Qi Chuang Inventor after: Liu Sheng Inventor after: Li Nannan Inventor after: Zhang Weinong Inventor after: Zhang Yanpeng Inventor before: Han Lijuan |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211126 Address after: Room b857, 659 MaoYuan Road, Fengxian District, Shanghai, 201499 Patentee after: SHANGHAI SHANGDIE INDUSTRIAL CO.,LTD. Address before: No.68 Xuefu South Road, Changqing Garden, Hankou, Wuhan, Hubei, 440023 Patentee before: WUHAN POLYTECHNIC University Effective date of registration: 20211126 Address after: 201400 NO.666, JinDou Road, Jinhui Town, Fengxian District, Shanghai Patentee after: SHANGHAI HI-ROAD FOOD TECHNOLOGY Co.,Ltd. Address before: Room b857, 659 MaoYuan Road, Fengxian District, Shanghai, 201499 Patentee before: SHANGHAI SHANGDIE INDUSTRIAL CO.,LTD. |