CN107980915A - A kind of preparation method and applications of ester exchange butterfat - Google Patents
A kind of preparation method and applications of ester exchange butterfat Download PDFInfo
- Publication number
- CN107980915A CN107980915A CN201711171526.6A CN201711171526A CN107980915A CN 107980915 A CN107980915 A CN 107980915A CN 201711171526 A CN201711171526 A CN 201711171526A CN 107980915 A CN107980915 A CN 107980915A
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- China
- Prior art keywords
- butterfat
- ester exchange
- preparation
- lipase
- present
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Abstract
The invention belongs to edible oil and fat applied technical field, specifically discloses the present invention and provides a kind of preparation method of ester exchange butterfat, 3 tons of natural anhydrous butter oils are heated to 33 37 DEG C by step (1), and stirring is allowed to melt；Step (2) keep temperature stabilization, add certain concentration lipase be used as catalyst, react 18 24 it is small when；Step (3）After reaction, 85 DEG C are heated to inactivator.A kind of beneficial effect of the preparation method and applications of ester exchange butterfat of the present invention is：The present invention carries out Zhi Jiao Change with lipase can be such that the sequestered cholesterol contained by butterfat reacts for esterification type cholesterol, so as to reduce absorptivity, reduce risk of obesity；Also content of myristic acid is reduced during this（After testing, C14:0 from 10% is reduced to 2% or so）, increase stearic acid content（After testing, C18:0 from 12% increases to 14% or so；C18:1 from 26% increases to 40% or so;C18:2 from 3% increase to 14% or so）.
Description
Technical field
The invention belongs to edible oil and fat field, more particularly, to special applications made from a kind of ester exchange butterfat preparation method
It is required that cream product.
Background technology
Ester exchange reaction be by varying aliphatic acid in triglycerides distribution make grease property especially grease crystallization
And the changed method of characteristic is dissolved, it is known as ester -ester and exchanges.
Butterfat is rich in a variety of fat constituents, its fusing point is different, and distinctive SFC curves are cream with special
One of an important factor for mouthfeel.But mouth can be caused for the consideration of different application, the overgenerous fat constituent of natural milk fat
The missing of sense.
Therefore, a kind of preparation method and applications of ester exchange butterfat are provided based on the above problem, the present invention.
The content of the invention
Goal of the invention：The object of the present invention is to provide a kind of preparation method of ester exchange butterfat, using ester exchange process, make
Being formed on species and Shu Liang for triglycerides all changes, and causes a variety of properties of butterfat：The change of fusing point, SFC, crystallization property
Change.
Technical solution：The present invention provides a kind of preparation method of ester exchange butterfat, and step (1) is by 3 tons of natural anhydrous milk
Oil is heated to 33-37 DEG C, and stirring is allowed to melt；Step (2) keeps temperature stabilization, adds certain concentration lipase as catalysis
Agent, when reaction 18-24 is small；Step (3）After reaction, 85 DEG C are heated to inactivator.
The technical program, the step（1）In cream be the natural cream that is extracted from cow's milk, extraction process is ester
Exchange, inactivation.
The technical program, the step（2）In lipase, its enzyme is Lipase R, concentration 0.03%.
The technical program, the ester exchange butterfat has specific functional characteristic.
Compared with prior art, a kind of beneficial effect of the preparation method and applications of ester exchange butterfat of the invention exists
In：1st, the present invention carries out Zhi Jiao Change with lipase can be such that the sequestered cholesterol contained by butterfat reacts for esterification type cholesterol,
So as to reduce absorptivity, risk of obesity is reduced；Also content of myristic acid is reduced during this（After testing, C14:0 from 10% reduces
To 2% or so）, increase stearic acid content（After testing, C18:0 from 12% increases to 14% or so；C18:1 from 26% increases to 40% left side
It is right;C18:2 from 3% increase to 14% or so）.2nd, the present invention makes the content of trans fatty acids in butterfat with lipase progress ester exchange
Reduce by more than 50%（Less than 2% is reduced to from 4% or so）The fusing point of product is reduced Ji Knot crystallization Warm degree, has softer physical property.
Embodiment
With reference to specific embodiment, the present invention is furture elucidated.
Embodiment one
The present invention provides a kind of preparation method of ester exchange butterfat, and 3 tons of natural anhydrous butter oils are heated to 33-40 by step (1)
DEG C, stirring is allowed to melt；Step (2) keeps temperature stabilization（Temperature range is 35 degrees Celsius -37 degrees Celsius）, add certain concentration
Lipase is as catalyst, when reaction 19-28 is small；Step (3）After reaction, 85 DEG C -90 DEG C are heated to inactivator.
It is further preferred that the step（1）In cream be the natural cream that is extracted from cow's milk, extraction process is ester
Exchange, inactivation；And the step（2）In lipase, its enzyme is Lipase R, concentration 0.03%-0.056%；And the ester
Exchanging butterfat has specific functional characteristic.
Following table is as follows for the butterfat of ester exchange process of the present invention production and the aliphatic acid composition of New Zealand's anhydrous butter oil：
| New Zealand anhydrous butter oils（Per 100g） | Ester exchange butterfat（Per 100g） | |
| C12：0 | 2.941 | 0.061↓97.93% |
| C14：0 | 10.036 | 1.598↓80.08% |
| C18：0 | 12.066 | 13.97↑15.78% |
| C18：1 | 26.336 | 40.706↑54.56% |
| C18：2 | 2.769 | 14.233↑414.01% |
| C18：3 | 0.291 | 0.764↑162.54% |
| Saturated fatty acid | 68.495 | 40.986↓40.16% |
| Monounsaturated fatty acids | 28.282 | 43.824↑54.95% |
| Polyunsaturated fatty acid | 3.223 | 15.19↑371.30% |
| Trans-fatty acid | 3.8 | 0.18↓95.26% |
Embodiment two
The present invention provides a kind of preparation method of ester exchange butterfat, and 3 tons of natural anhydrous butter oils are heated to 33-37 by step (1)
DEG C, stirring is allowed to melt；Step (2) keeps temperature stabilization（Temperature range is 35.8 degrees Celsius -36.5 degrees Celsius）, add specific
Concentration lipase is as catalyst, when reaction 18-24 is small；Step (3）After reaction, 85 DEG C are heated to inactivator.
It is further preferred that the step（1）In cream be the natural cream that is extracted from cow's milk, extraction process is ester
Exchange, inactivation；And the step（2）In lipase, its enzyme is Lipase R, concentration 0.03%；And the ester exchange butterfat
With specific functional characteristic.
Following table is as follows for the butterfat of ester exchange process of the present invention production and the aliphatic acid composition of New Zealand's anhydrous butter oil：
| New Zealand anhydrous butter oils（Per 100g） | Ester exchange butterfat（Per 100g） | |
| C12：0 | 2.941 | 0.061↓97.93% |
| C14：0 | 10.036 | 1.598↓80.08% |
| C18：0 | 12.066 | 13.97↑15.78% |
| C18：1 | 26.336 | 40.706↑54.56% |
| C18：2 | 2.769 | 14.233↑414.01% |
| C18：3 | 0.291 | 0.764↑162.54% |
| Saturated fatty acid | 68.495 | 40.986↓40.16% |
| Monounsaturated fatty acids | 28.282 | 43.824↑54.95% |
| Polyunsaturated fatty acid | 3.223 | 15.19↑371.30% |
| Trans-fatty acid | 3.8 | 0.18↓95.26% |
The saturated fatty acid of long-chain, such as laurate mainly in some having a significant effect according to numerous studies report to Lipid
（C12:0）, nutmeg acid（C14:0）Deng they can substantially increase the concentration of T-CHOL in serum, massive epidemiology investigation
Show that myristic acid and both saturated fatty acid contents of laurate and serum cholesterol levels are in significant positive correlation.Palmitic acid
And oleic acid（C18:1）May be beneficial to treatment thrombus instead of the laurate in meals and myristic acid；There is research to also indicate that, mainly
Stearic acid from meat and newborn class can partly reduce the solution absorption of intestinal cholesterol, so as to reduce courage in serum and liver
The content of sterol.There is research it has also been found that stearic acid（C18:0）With the incidence as n-3 polyunsaturated fatty acids with miocardial infarction
In inverse ratio.Research shows that monounsaturated fatty acids also has hypoglycemic, cardioprotection, prevents the physiological functions such as hypomnesia and guarantor
Strong effect.Substantial amounts of result of study shows, reduces dietary cholesterol and saturated fatty acid intake, the single unsaturated lipid of appropriate increase
The intake of fat acid can effectively reduce the generation of hypercholesterolemia and angiocardiopathy.Polyunsaturated fatty acid have anti-inflammatory,
Antitumor, adjusting blood fat, improve the different physiological roles such as immunity, prevention of cardiovascular disease and treatment schizophrenia disease.More not
Saturated fatty acid also has beauty and skin care, promotes hair growth, improves hair quality, and weight-reducing and other effects.
It can make the sequestered contained by butterfat in the embodiment of the present invention one or in embodiment two with lipase progress Zhi Jiao Change
Lentochol reaction is esterification type cholesterol, so as to reduce absorptivity, reduces risk of obesity；Also myristic acid is reduced during this to contain
Amount（After testing, C14:0 from 10% is reduced to 2% or so）, increase stearic acid content（After testing, C18:0 from 12% increases to 14% left side
It is right；C18:1 from 26% increases to 40% or so;C18:2 from 3% increase to 14% or so）.2nd, the present invention carries out ester exchange with lipase
The content of trans fatty acids in butterfat is set to reduce by more than 50%（Less than 2% is reduced to from 4% or so）The fusing point of product is reduced Ji Knot is brilliant
Change Warm degree, there is softer physical property.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the principle of the present invention, some improvement can also be made, these improvement also should be regarded as the present invention's
Protection domain.
Claims (4)
- A kind of 1. preparation method of ester exchange butterfat, it is characterised in that：Comprise the following steps,3 tons of natural anhydrous butter oils are heated to 33-37 DEG C by step (1), and stirring is allowed to melt；Step (2) keep temperature stabilization, add certain concentration lipase be used as catalyst, react 18-24 it is small when；Step (3）After reaction, 85 DEG C are heated to inactivator.
- A kind of 2. preparation method of ester exchange butterfat according to claim 1, it is characterised in that：The step（1）In Cream is the natural cream extracted from cow's milk, and extraction process is ester exchange, inactivation.
- A kind of 3. preparation method of ester exchange butterfat according to claim 1, it is characterised in that：The step（2）In Lipase, its enzyme are Lipase R, concentration 0.03%.
- A kind of 4. application of ester exchange butterfat according to claim 1, it is characterised in that：The ester exchange butterfat has spy Fixed functional characteristic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711171526.6A CN107980915A (en) | 2017-11-22 | 2017-11-22 | A kind of preparation method and applications of ester exchange butterfat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711171526.6A CN107980915A (en) | 2017-11-22 | 2017-11-22 | A kind of preparation method and applications of ester exchange butterfat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107980915A true CN107980915A (en) | 2018-05-04 |
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ID=62032555
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711171526.6A Pending CN107980915A (en) | 2017-11-22 | 2017-11-22 | A kind of preparation method and applications of ester exchange butterfat |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902308A (en) * | 2018-06-25 | 2018-11-30 | 伽力森主食企业（江苏）有限公司 | A kind of blueness juice latte and preparation method thereof |
| CN116195650A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Transesterification cream, method for producing the same, use thereof, fermented milk containing the transesterification cream, and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2236537A (en) * | 1989-09-13 | 1991-04-10 | Unilever Plc | Transesterification |
| CN102046801A (en) * | 2008-04-07 | 2011-05-04 | 诺维信公司 | Method for producing monounsaturated glycerides |
| CN104256483A (en) * | 2014-09-15 | 2015-01-07 | 伽力森主食企业（无锡）股份有限公司 | Preparation method and application of zymolytic butter |
-
2017
- 2017-11-22 CN CN201711171526.6A patent/CN107980915A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2236537A (en) * | 1989-09-13 | 1991-04-10 | Unilever Plc | Transesterification |
| CN102046801A (en) * | 2008-04-07 | 2011-05-04 | 诺维信公司 | Method for producing monounsaturated glycerides |
| CN104256483A (en) * | 2014-09-15 | 2015-01-07 | 伽力森主食企业（无锡）股份有限公司 | Preparation method and application of zymolytic butter |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902308A (en) * | 2018-06-25 | 2018-11-30 | 伽力森主食企业（江苏）有限公司 | A kind of blueness juice latte and preparation method thereof |
| CN116195650A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Transesterification cream, method for producing the same, use thereof, fermented milk containing the transesterification cream, and method for producing the same |
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Application publication date: 20180504 |
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