CN108338216A - A method of preparing sugarcane wax cold press soybean oil grease gel - Google Patents
A method of preparing sugarcane wax cold press soybean oil grease gel Download PDFInfo
- Publication number
- CN108338216A CN108338216A CN201810082861.7A CN201810082861A CN108338216A CN 108338216 A CN108338216 A CN 108338216A CN 201810082861 A CN201810082861 A CN 201810082861A CN 108338216 A CN108338216 A CN 108338216A
- Authority
- CN
- China
- Prior art keywords
- soybean oil
- cold press
- sugarcane wax
- gel
- press soybean
- 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.)
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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
Abstract
Sugarcane wax cold press soybean oil grease gel is prepared the invention discloses a kind of, primary raw material is sugarcane wax, cold press soybean oil.Grease gel is the organogel using liquid vegetable oil as continuous phase, is not generate that trans-fatty acid, saturated fatty acid be relatively low, a kind of substance rich in mono-/multi- unsaturated fatty acid, can substitute tradition and plastic fat is prepared by method for hydrogenation.Show that the optimum condition for preparing sugarcane wax cold press soybean oil grease gel be sugarcane wax mass fraction 9%, 90 DEG C of bath temperature and cooling temperature is 20 DEG C by research, the holding oiliness of grease gel is up to that 89.8%, fusing point is up to 44.3 DEG C, solid fats content is minimum 0.7%, hardness is up to 99g at this time.The present invention obtains a kind of hydrophobicity and the stronger grease gel of mechanicalness, and a more healthy new road is opened up in the production for margarine etc..
Description
Technical field
The invention belongs to food margarine production technical fields, and in particular to a kind of to prepare sugarcane wax cold press soybean oil oil
The method of fat gel.
Background technology
Currently, food special fat is mostly shortening and universal margarine, source can be divided mainly into hydrogenated vegetable
The mixture of oil and refining animal grease and said two devices, wherein hydrogenated vegetable oil contain trans-fatty acid, Excess free enthalpy meeting
Cause people to suffer from multiclass disease, increases and suffer from risk of cardiovascular diseases, the incidence of type-2 diabetes mellitus, inhibition infant's growth hair
The incidence etc. for educating, increasing inflammation, it is totally unfavorable to the health of human body, it is also very desirable to find a kind of replacement plasticity completely or partially
Liquid vegetable oil progress gelation is obtained grease gel as plasticity fat by the new way of fat based on the agent of edibility waxy gel
The potential substitute of fat increasingly attracts attention.
Grease gel is a kind of using liquid vegetable oil as the supramolecular organogel of continuous phase, is that grease field is ground in recent years
Study carefully comparison it is popular do not generate trans-fatty acid, saturated fatty acid it is relatively low and rich in mono-/multi- unsaturated fatty acid a kind of object
Matter can substitute the plastic fat that tradition is prepared by method for hydrogenation completely or partially.
Sugarcane wax referred to as " cerosin ", is attached to the wax of sugarcane epidermis, and main component is 16 carbon fatty acids and 30 carbon fat
The ester that fat alcohol or stigmasterol are constituted, for brown-green to auburn solid, matter is hard and crisp, is the byproduct of sugar industry, for making
Standby floor wax, shoe polish and carbon paper etc..Sugarcane wax is a kind of wax gellike agent, and it is solidifying that grease can be formed with cold press soybean oil
Glue.
Invention content
The present invention is a kind of grease gel developed as main component using sugarcane wax, cold press soybean oil, and sugarcane wax is in cold press
The crystal network structure that is formed is more organized when forming grease gel in soybean oil and compactness, can hold onto more liquid
State oil, therefore have stronger hydrophobicity and mechanicalness compared with other grease gels, the technical solution adopted by the present invention is cold
Squeeze the sugarcane wax gelling agent that certain mass score is added in soybean oil, the temperature of regulating thermostatic magnetic agitation water-bath to 80 DEG C~
100 DEG C, stirring switch is opened, the dissolving of gelling agent is accelerated, stirred after object to be mixed is completely dissolved, not heating stirring 5min, it will
The mixture of heat is placed at 10 DEG C~30 DEG C, is stood for 24 hours, is obtained sugarcane wax cold press soybean oil grease gel.It utilizes with wax
The grease gel that gelling agent sugarcane wax is formed prepares novel artificial cream as raw material, and one is opened up more for the production of margarine
For the new road of health.
Specific implementation mode
Specific implementation mode one：One, by mass fraction it is respectively first 3%, 6%, 9%, 12%, 15% to be added separately to
In the cold press soybean oil of equal quality；Secondly respectively regulating thermostatic magnetic stirring apparatus water-bath temperature to 80 DEG C, 85 DEG C, 90
DEG C, 95 DEG C, 100 DEG C, then open stirring switch, accelerate the dissolving of gelling agent, stir after object to be mixed is completely dissolved, do not heat
5min is stirred, the sugarcane wax of heat and the mixture of cold press soybean oil are individually positioned in 10 DEG C, 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C
Under, it stands for 24 hours, obtains sugarcane wax cold press soybean oil grease gel, the holding oiliness, fusing point, hard fat of its grease gel are contained
Amount, hardness are analyzed.
Specific implementation mode two：Present embodiment is sugarcane wax gel in step 1 with one difference of specific implementation mode
The difference of the additive amount of agent, respectively 6%, 9%, 12%, it obtains the holding oiliness to sugarcane wax cold press soybean oil grease gel, melt
The influence of point, solid fats content, hardness, other steps are same as the specific embodiment one.
Specific implementation mode three：Present embodiment is in step 1 that constant temperature magnetic force stirs with one difference of specific implementation mode
Mix the temperature of water-bath be respectively 85 DEG C, 90 DEG C, 95 DEG C, obtain the holding oiliness to sugarcane wax cold press soybean oil grease gel,
The influence of fusing point, solid fats content, hardness, other steps are same as the specific embodiment one.
Specific implementation mode four：Present embodiment and one difference of specific implementation mode are in step 1 to heat
Sugarcane wax cold press soybean oil blend object is placed at 15 DEG C, 20 DEG C, 25 DEG C, is stood for 24 hours, is obtained to sugarcane wax cold press soybean oil
The influence of the holding oiliness, fusing point, solid fats content, hardness of grease gel, other steps are same as the specific embodiment one.
Claims (4)
1. a kind of method preparing sugarcane wax cold press soybean oil grease gel, characterization step are as follows：
Step 1：It is respectively first 3%, 6%, 9%, 12%, 15% cold press for being added separately to equal quality by mass fraction
In soybean oil；Secondly the temperature of regulating thermostatic magnetic stirring apparatus water-bath is to 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, 100 DEG C respectively, so
Stirring switch is opened afterwards, accelerates the dissolving of gelling agent, is stirred after object to be mixed is completely dissolved, not heating stirring 5min, by heat
The mixture of sugarcane wax and cold press soybean oil is individually positioned at 10 DEG C, 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C, is stood for 24 hours, is obtained sweet
Cerosin cold press soybean oil grease gel, analyzes the holding oiliness of its grease gel, fusing point, solid fats content, hardness.
2. the research method according to claim 1 for preparing sugarcane wax cold press soybean oil grease gel, it is characterised in that step
The difference of the additive amount of sugarcane wax gelling agent in rapid one, respectively 6%, 9%, 12%, it obtains to sugarcane wax cold press soybean oil oil
The influence of the holding oiliness, fusing point, solid fats content, hardness of fat gel, other same step 1 of process.
3. the research method according to claim 1 for preparing sugarcane wax cold press soybean oil grease gel, it is characterised in that step
The temperature of temperature constant magnetic stirring water-bath is respectively 85 DEG C, 90 DEG C, 95 DEG C in rapid one, is obtained to sugarcane wax cold press soybean oil oil
The influence of the holding oiliness, fusing point, solid fats content, hardness of fat gel, other same step 1 of process.
4. the research method according to claim 1 for preparing sugarcane wax cold press soybean oil grease gel, it is characterised in that step
The sugarcane wax cold press soybean oil blend object heated is placed at 15 DEG C, 20 DEG C, 25 DEG C in rapid one, stands for 24 hours, obtains pair
The influence of the holding oiliness, fusing point, solid fats content, hardness of sugarcane wax cold press soybean oil grease gel, other same steps of process
One.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810082861.7A CN108338216A (en) | 2018-01-29 | 2018-01-29 | A method of preparing sugarcane wax cold press soybean oil grease gel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810082861.7A CN108338216A (en) | 2018-01-29 | 2018-01-29 | A method of preparing sugarcane wax cold press soybean oil grease gel |
Publications (1)
| Publication Number | Publication Date |
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| CN108338216A true CN108338216A (en) | 2018-07-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810082861.7A Pending CN108338216A (en) | 2018-01-29 | 2018-01-29 | A method of preparing sugarcane wax cold press soybean oil grease gel |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418665A (en) * | 2020-03-30 | 2020-07-17 | 天津科技大学 | Preparation and application of cocoa butter low-melting-point fraction organic oleogel |
| CN114009763A (en) * | 2021-11-03 | 2022-02-08 | 上海应用技术大学 | Fructus cannabis oil gel and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510725A (en) * | 2009-06-12 | 2012-06-20 | 玛尔斯有限公司 | Polymer gelation of oils |
| CN105145869A (en) * | 2015-06-26 | 2015-12-16 | 江西农业大学 | Soybean oil and thymus mongolicus oil based gel oil and preparation method thereof |
| CN105341186A (en) * | 2015-12-05 | 2016-02-24 | 福州大学 | Method for processing grease added with organic gel |
-
2018
- 2018-01-29 CN CN201810082861.7A patent/CN108338216A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102510725A (en) * | 2009-06-12 | 2012-06-20 | 玛尔斯有限公司 | Polymer gelation of oils |
| CN105145869A (en) * | 2015-06-26 | 2015-12-16 | 江西农业大学 | Soybean oil and thymus mongolicus oil based gel oil and preparation method thereof |
| CN105341186A (en) * | 2015-12-05 | 2016-02-24 | 福州大学 | Method for processing grease added with organic gel |
Non-Patent Citations (1)
| Title |
|---|
| JULIO CESAR BARBOSA ROCHA等: "Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil", 《FOOD RESEARCH INTERNATIONAL》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418665A (en) * | 2020-03-30 | 2020-07-17 | 天津科技大学 | Preparation and application of cocoa butter low-melting-point fraction organic oleogel |
| CN114009763A (en) * | 2021-11-03 | 2022-02-08 | 上海应用技术大学 | Fructus cannabis oil gel and preparation method thereof |
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Application publication date: 20180731 |