CN1072449A - A kind of method for preparing solid-state animal tallow oil and vegetable oil products - Google Patents
A kind of method for preparing solid-state animal tallow oil and vegetable oil products Download PDFInfo
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- CN1072449A CN1072449A CN92114522A CN92114522A CN1072449A CN 1072449 A CN1072449 A CN 1072449A CN 92114522 A CN92114522 A CN 92114522A CN 92114522 A CN92114522 A CN 92114522A CN 1072449 A CN1072449 A CN 1072449A
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Abstract
A kind of method for preparing solid-state animal tallow oil and vegetable oil products, comprise and in grease, add agar and water, form a jumbo fine porous reticulated structure of inlaying various oil-soluble substances and various water-soluble substances (serial nutritious, serial flavour substances, Chinese herbal medicine effective ingredients), wherein water and oil phase are finished its greasy one-piece construction by the phosphatide of different ratios and the synergic emulsifying effect of sucrose fatty ester, by the whole process of lyophilize implementation method.
Description
A kind of method for preparing solid-state animal tallow oil and vegetable oil products the invention belongs to food science and food chemistry field, is a kind of method for preparing edible solid-state animal tallow oil and vegetable oil products.In the technology approaching with the present invention, its preparation contains the method for the solid phase prod of oil-soluble substance and is in the patent report of CN 87.104735A: add anhydrous maltose and water in oil-soluble substance, in mixture, carry out the crystallization of beta-maltose hydrate.This method is to utilize anhydrous maltose in the presence of water, changes into bag oil-feed soluble substance in the β maltose hydrate crystallisation process at anhydrous maltose, causes the hydrate volumetric expansion, reaches the purpose of solidified oil soluble substance.The advantage of this method is without emulsifying agent, but, the ability of maltose water-swelling curing grease, as claim pointed " weight ratio of oil-soluble substance and anhydrous maltose is 1.0: 0.10-1.0: in 500 scopes ", this method shows the maltose hydration process to greasy carrying capacity, is not high; The content of maltose is also not low in this solid grease, as nutritive health-care food and offer children, used this grease of old man also is disadvantageous.For a change this has the circumscribed method for preparing solid grease, and the present invention proposes the novel method of new technological line and preparation solid grease.
The objective of the invention is to overcome the deficiencies in the prior art, inlay greasy method with one than large vol of former approach raising by the fine porous cancellated form of carrier.Comprising the emulsion process participant, various nutritive ingredients in oil phase and the water, flavour substances and by Chinese herbal medicine effective ingredients that water and oil phase dissolved in.By this method with realize being proposed in the national development of food industry outline to produce various oil products at 1981-2000 be purpose.Provide new way for the grease processing of solution China, utilization, preservation means simultaneously.Also provide novel process for pharmacy.
This invention for improving the whole people's complete nutrition and balance diet aspect, provides the oil product of a new type of safe for changing Chinese diet style.
Content of the present invention is to utilize certain agar powder that hangs down ratio to make in water to have fine porous cancellated gel.Phosphatide and sucrose fatty ester, pro rata collaborative participation emulsion process.Cause all components of oil phase and aqueous phase to be gone in the vesicular structure of agar gel with the even earth mat of oil-in-water form.And 2 * 10
2-0.5 * 10
3Following homogeneous makes and disperses greasy mean particle size to reach 1 μ, in lyophilization system, with-30 ℃--40 ℃ of temperature, finish grease solidified whole process, in this cryogenic system, all components in the two-phase, color is preserved original integrity and freshness.
Basic characteristic of the present invention is: the agar with small proportion is carrier substance, makes agar gel, can large vol zone network series flavour substances, serial nutritious material, and form a complete structure with grease.Present different colours in appearance.Promptly quickly dissolving through the boiling water punching out.Its proportion of particle after instant does not occur but there is precipitation greater than 1 yet, and macroscopic particulate is suspended under the liquid level, disperses to be present in aqueous phase.Microscopically is observed, and the size distribution scope of oil droplet is 0.3 μ-1.0 μ, the oil droplet that from agar gel, discharges, and particle is kept perfectly.
Technological line of the present invention is:
1. preparation
A. has serial nutritious material: protein, various indispensable amino acid, indispensable fatty acid, VITAMIN, inorganic salt and the solid-state animal tallow oil of trace element and the technology of vegetables oil freeze-dried product.
B. has serial nutritious material: fowl flavor material, meat flavour material, fishiness, shrimp flavor, milk flavor and the stabilized animal fat oil of tool China peculiar taste (Chinese prickly ash, capsicum, bacon) material and the technology of vegetables oil freeze-dried product.
C. have the solid-state animal tallow oil of Chinese herbal medicine effective ingredients and the technology of vegetables oil freeze-dried product.
2. the present invention mixes above-mentioned water and oil phase in 53 ℃ of-65 ℃ of water-baths.
In the emulsifying agent using dosage of sucrose fatty ester and phosphatide to account for greasy weight percent respectively be 0.10%-0.15% and 0.015%-0.075%.
4. emulsion process: the homogeneous speed 2 * 10 of emulsion
2-0.5 * 10
3Rpm, homogenizing time 5-10 branch.
5. agar adds entry prior to cyclodextrin, and the latter plays solidification.
6. agar-gel solution plays a part stable.
7. homogenizing emulsifying process can solve the cooling problem suitably by water-bath or ice bath.
8. grease is finished curing under-30--40 ℃ temperature, and wherein major reason is the protection unsaturated fatty acids, and the denaturalization phenomenon of stopping to occur becoming sour under this cold condition takes place.
Advantage of the present invention and effect
1. the method applied in the present invention, because the solidification temperature keeps-30 ℃--40 ℃, can control temperature factor spoiled by rancid oil or fat all the time.Other all components are the same possibility that reduces bacterial contamination and breeding in this closed system and under the cold condition, is the assurance of each healthy oils and herbal cuisine grease initial quality.
2. the method applied in the present invention, the color of the food that adequately protected, the distinctive important component of instant food is to cause appetite, the secretion of promoting digestion liquid, a kind of effective ways that are easy to digest and assimilate are assurances of food safety.
3. the method applied in the present invention, wherein the addition of emulsifying agent-sucrose-fatty on be limited to 1500mg/ per kilogram solid grease, if the solid grease freeze-dried product 50g-60g of everyone every day of edible this method preparation, then sucrose fatty ester is to the effect of paying of human body, to drop to far away under the lower limit of food hygiene law regulation, be the whole foods of the goods of this method for safety.
4. the method applied in the present invention, its goods are outstanding turbid state and exist after the boiling water punching out, no greasy feeling, and the false add worker goods of pretending to meat, cake and herbal cuisine more can show its superiority.
5. the method applied in the present invention, fat content can be modulated arbitrarily in the product, and upper limit oleaginousness can be up to more than 60%.
6. the method applied in the present invention, product is an one-piece construction that comprises various nutritive ingredients, comprising: the amino acid of protein, needed by human, the lipid acid of needed by human, various water-soluble and liposoluble vitamin, inorganic salt and trace element; Series flavour substances (Normal juice of poultry and pig, beef or mutton class and soup juice, the unsaturated fatty acids additive that Fructus Zanthoxyli oil, paprika oleoresin, bacon oil, milk and carbochain differ); Greengrocery dish juice (tomato, Hu Luobu, cabbage, cucumber); Fruits fruit juice (strawberry, grape, banana, apple, Coconut Juice, orange juice, orange juice, Sucus Crataegi).Be different from commercially available soup stock and seasoning matter at present.These soup stocks and seasoning matter are that (example: some soup stock is the mixture of dried small shrimp laver monosodium glutamate pepper powder salt to many mixture of ingredients ...) so this product is a novel product, will brings unexpectedly in market and strive.
Embodiment 1
1. the agar-gel solution for preparing 10 grams 2.5%, edible agar of 0.25 gram and 10 gram sour waters (pH5-6) are mixed, muddy liquid heats in boiling water bath, make agar soluble in water, become translucent Colloidal fluid, when agar-gel solution is chilled to 65 ℃, add 1.5 gram cyclodextrin, mixing is used for grease and solidifies.
2. under 65 ℃ of temperature, with 8 gram lards and emulsifying agent mixings, phosphatide in the emulsifying agent, sucrose fatty ester are respectively 0.0012 gram and 0.012 and restrain, be incorporated in present method 12, and be 20 ℃ in temperature, 2 * 10
2Under the rpm speed, homogeneous 5 minutes, in-30 ℃--lyophilize in 40 ℃ of closed systems, it is loose that product is.The boiling water punching out is instant, and it is complete that microscopically is observed oil droplet, granular size＜1.0 μ.
Embodiment 2
Press the agar-gel solution and the cyclodextrin blended colloidal solution of embodiment 1 preparation 10 grams 1.25%.Under 65 ℃ of temperature, with 8 gram bacon oil and phosphatide, sucrose fatty ester emulsifying agent mixing, two kinds of emulsifying agents are respectively 0.0012 gram and 0.008 gram, are 20 ℃ with above-mentioned all components in temperature, and 2 * 10
2Under the rpm speed, homogeneous 8 minutes, will partly solidify the attitude emulsion in-30 ℃--lyophilize in 40 ℃ of closed systems, product are the little yellow dried product with bacon flavour substances.The boiling water punching out is instant, granular size＜1.0 μ.
Embodiment 3
Press the agar-gel solution and the cyclodextrin mixing solutions of embodiment 1 preparation 10 grams 2.5%.When treating that gelling temp reaches 65 ℃, add the tomato juice that is equivalent to 4 times of volumes of above-mentioned mixed gel liquid, mixing becomes 0.5% pink agar-gel solution.Under 65 ℃ of temperature, 5 gram lards and phosphatide, sucrose fatty ester mixed solution are added in the agar-gel solution, wherein phosphatide, sucrose fatty ester account for greasy weight and are respectively 0.0015 gram and 0.006 gram, behind the mixing, under 15 ℃ of temperature, in 2 * 10
2Rpm speed homogeneous 10 minutes.To partly solidify the attitude emulsion in-30 ℃--lyophilize in 40 ℃ of closed systems, product are part red thing of evacuating.The boiling water punching out is instant.
Embodiment 4
Press the agar-gel solution and the cyclodextrin mixed gel solution of embodiment 1 preparation 10 grams 2.5%.Treat to add when gelling temp reaches 65 ℃ 0.4 gram network protein solution, make the agar-gel solution that contains the proteinaceous nutrient composition.In addition 5 gram tea oil and phosphatide, sucrose fatty ester are respectively emulsifying agent mixing under 65 ℃ of temperature that 0.0015 gram and 0.0075 gram are formed, and pour in the above-mentioned agar-gel solution, under 15 ℃ of temperature, carry out homogeneous speed 2 * 10
2Rpm, the time is 5 minutes stirring, in-30 ℃--lyophilize in 40 ℃ of closed systems, product are that white is evacuated thing.The boiling water punching out is instant.
Embodiment 5
Press the agar-gel solution and the cyclodextrin blended colloidal solution of embodiment 1 preparation 10 grams 2.5%.Mix with 4 times of Succus Momordicae charantiaes when treating that temperature reaches 65 ℃ to the mixed gel liquor capacity, in addition 5 gram bacon oil are mixed under 65 ℃ with the blending emulsifiers that phosphatide, sucrose fatty ester are respectively 0.00075 gram and 0.0075 gram, be incorporated in the Succus Momordicae charantiae agar-gel solution, 2 * 10
2Rpm speed, under 20 ℃ of temperature, homogeneous 8 minutes, then at-30 ℃--lyophilize in 40 ℃ of closed systems.Product is slightly yellowy evacuation thing.The boiling water punching out is instant.
Embodiment 6
Press the agar-gel solution of embodiment 1 preparation 25 grams 1.6%, under 53 ℃ of temperature, add the 3g cyclodextrin, be used for grease and solidify.Other gets the 10g butter and is used in 53 ℃ of thawings, adds 0.015g sucrose fatty ester and 0.0015g phosphatide, pour into behind the mixing in the agar-gel solution, and under 20 ℃ of temperature, homogenizing time 7 minutes ,-30 ℃--40 ℃ of lyophilizes become loose goods.
Claims (8)
1, a kind of method for preparing solid-state animal tallow oil and vegetable oil products is characterized in that described method comprises:
1. prepare agar-gel solution: earlier sour water (pH5-6) and edible agar are mixed, in 100 ℃ water-bath, heat, make edible agar water-soluble, add cyclodextrin, wherein sour water when being chilled to 53 ℃-65 ℃; The weight ratio of edible agar, cyclodextrin is 100: (0.5-2.5): (3-20), in described gelating soln, can add the fruit syrup or the vegetables juice that are equivalent to agar-gel solution 3-5 times volume, comprise: tomato juice, Pulp Citrulli juice, orange juice, orange juice, carrot-juice, Succus Momordicae charantiae, Sucus Crataegi, perhaps add various nutritive substances such as protein (casein, ovalbumin, soybean protein) VITAMIN, inorganic salt and trace element or their mixture, also can not add any other material by different ratios;
2. prepare emulsion: under 53 ℃ of-65 ℃ of temperature animal tallow oil or vegetables oil are mixed the composition emulsion with phosphatide, sucrose fatty ester, wherein the weight ratio of oil, phosphatide, sucrose fatty ester is 100: (0.015-0.03): (0.10-0.15); Wherein above-mentioned animal tallow oil comprises pig, ox, sheep, chicken, duck oil or bacon oil, and vegetables oil comprises peanut oil, sesame oil, rapeseed oil, soya-bean oil, sunflower seed oil, tea oil;
3. homogenize: above-mentioned emulsion is 2. added in the 1. described agar-gel solution, and the ratio of mixture of the two is: (2-8): 10 (volumes), and then at 15 ℃-25 ℃, 2 * 10
2-0.5 * 10
3Rpm speed homogeneous 5-10 minute;
4. lyophilize: with the above-mentioned liquid that homogenizes in 3., at-30 ℃--lyophilize is 24 hours in 40 ℃ the closed system, and product is loose solids.
2, according to the agar-gel solution of claim 1 described in 1., it is characterized in that, in the time of 53 ℃-65 ℃, add cyclodextrin and add 4-5 later on again and doubly make and have vegetable nutrient and have natural powder red or absinthe-green solid-state animal tallow oil or vegetable oil products to the tomato juice of agar-gel solution volume or Sucus Cucumidis sativi.
3, according to the agar-gel solution of claim 1 described in 1., it is characterized in that, in the time of 53 ℃-65 ℃, add cyclodextrin and add 4-5 later on more doubly to the Succus Momordicae charantiae with herbal cuisine effect of agar-gel solution volume.
4, according to the agar-gel solution of claim 1 described in 1., it is characterized in that, in the time of 53 ℃-65 ℃, add cyclodextrin and add 4-5 later on more doubly to the orange juice or the Pulp Citrulli juice of agar-gel solution volume.
5, according to the agar-gel solution of claim 1 described in 1., it is characterized in that, in the time of 53 ℃-65 ℃, add cyclodextrin and add the 0.3-0.5 casein solution doubly that is equivalent to the agar-gel solution volume later on again.
6, according to the emulsion of claim 1 described in 2., it is characterized in that used animal tallow oil is bacon oil.
7, according to the emulsion of claim 1 described in 2., it is characterized in that used animal tallow oil is butter.
8, according to the agar-gel solution described in the claim 2, it is characterized in that, after adding tomato juice, add the various solution that contain different proteins again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92114522A CN1056037C (en) | 1992-12-21 | 1992-12-21 | Preparation method of solid animal fatty oil and vegetable oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92114522A CN1056037C (en) | 1992-12-21 | 1992-12-21 | Preparation method of solid animal fatty oil and vegetable oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1072449A true CN1072449A (en) | 1993-05-26 |
| CN1056037C CN1056037C (en) | 2000-09-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92114522A Expired - Fee Related CN1056037C (en) | 1992-12-21 | 1992-12-21 | Preparation method of solid animal fatty oil and vegetable oil |
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| CN (1) | CN1056037C (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100389666C (en) * | 2005-09-01 | 2008-05-28 | 广东省农业科学院农业生物技术研究所 | Compound grease adapted to type II diabetes patients and preparation process |
| CN101594782B (en) * | 2006-12-28 | 2013-06-12 | 日清奥利友集团株式会社 | Oil-and-fat composition, and food or beverage containing the oil-and-fat composition |
| CN105410202A (en) * | 2015-11-26 | 2016-03-23 | 浙江大学 | Recombinant fat as well as preparation method and application thereof |
| CN106135474A (en) * | 2016-08-16 | 2016-11-23 | 安徽天乾健食品科技有限公司 | A kind of radiation proof paste ready-mixed oil |
| CN106135473A (en) * | 2016-08-16 | 2016-11-23 | 安徽天乾健食品科技有限公司 | A kind of orange blossom quintessence oil compound health paste mixed oil |
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| CN106260103A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of spiced diversity paste mixed oil |
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| CN107494767A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of butter product for reducing cholesterol and preparation method thereof |
| CN108201134A (en) * | 2017-12-12 | 2018-06-26 | 芜湖市诺康生物科技有限公司 | A kind of meals health-care drug and preparation method thereof |
| CN108522997A (en) * | 2018-04-27 | 2018-09-14 | 中南林业科技大学 | A kind of preparation method of lipid-loweringing meal replacement powder |
| CN109287770A (en) * | 2018-10-18 | 2019-02-01 | 合肥工业大学 | A kind of solid-state like tea oil and preparation method rich in polyphenol |
| CN110140780A (en) * | 2019-05-21 | 2019-08-20 | 界首市玉兔食用油脂有限公司 | A kind of preparation method of functionality butter |
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| JPS57206352A (en) * | 1981-06-11 | 1982-12-17 | Snow Brand Milk Prod Co Ltd | Preparation of frozen whipped cream |
| JPS6047658A (en) * | 1983-08-27 | 1985-03-15 | Ueda Seiyu Kk | Sauce for chow mein |
| JPS61166386A (en) * | 1985-01-14 | 1986-07-28 | Suntory Ltd | Preparation of soup cube |
| JPS63237743A (en) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | Frozen food |
| ATE70325T1 (en) * | 1988-05-18 | 1991-12-15 | Plasser Bahnbaumasch Franz | MACHINE FOR SIDE-SHIFTING A TRACK CONSISTING OF RAILS AND CROSS-SLEEPERS. |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100389666C (en) * | 2005-09-01 | 2008-05-28 | 广东省农业科学院农业生物技术研究所 | Compound grease adapted to type II diabetes patients and preparation process |
| CN101594782B (en) * | 2006-12-28 | 2013-06-12 | 日清奥利友集团株式会社 | Oil-and-fat composition, and food or beverage containing the oil-and-fat composition |
| CN105410202A (en) * | 2015-11-26 | 2016-03-23 | 浙江大学 | Recombinant fat as well as preparation method and application thereof |
| CN106165733A (en) * | 2016-04-11 | 2016-11-30 | 安徽豆宝食品有限公司 | A kind of Oleum sesami goods and processing method thereof |
| CN106260103A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of spiced diversity paste mixed oil |
| CN106135473A (en) * | 2016-08-16 | 2016-11-23 | 安徽天乾健食品科技有限公司 | A kind of orange blossom quintessence oil compound health paste mixed oil |
| CN106172893A (en) * | 2016-08-16 | 2016-12-07 | 安徽天乾健食品科技有限公司 | A kind of goose grease Folium Allii tuberosi taste paste mixed oil |
| CN106260116A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of eucalyptus globolus antiinflammatory diuresis paste mixed oil |
| CN106135474A (en) * | 2016-08-16 | 2016-11-23 | 安徽天乾健食品科技有限公司 | A kind of radiation proof paste ready-mixed oil |
| CN107047805A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of powdered cream and preparation method thereof |
| CN107047805B (en) * | 2017-04-26 | 2021-01-12 | 上海海融食品科技股份有限公司 | Powdery cream and preparation method thereof |
| CN107494767A (en) * | 2017-09-13 | 2017-12-22 | 安徽天祥粮油食品有限公司 | A kind of butter product for reducing cholesterol and preparation method thereof |
| CN108201134A (en) * | 2017-12-12 | 2018-06-26 | 芜湖市诺康生物科技有限公司 | A kind of meals health-care drug and preparation method thereof |
| CN108522997A (en) * | 2018-04-27 | 2018-09-14 | 中南林业科技大学 | A kind of preparation method of lipid-loweringing meal replacement powder |
| CN109287770A (en) * | 2018-10-18 | 2019-02-01 | 合肥工业大学 | A kind of solid-state like tea oil and preparation method rich in polyphenol |
| CN109287770B (en) * | 2018-10-18 | 2022-09-23 | 合肥工业大学 | Solid tea oil rich in polyphenol and preparation method thereof |
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