CN111903829B - 一种冰激凌油脂及其制备方法和应用 - Google Patents
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Abstract
本发明公开了一种冰激凌油脂及其制备方法和应用，以质量分数计，所述油脂含有甘油二酯90％以上，余量为甘油三酯和/单甘酯；所述甘油二酯的构成：脂肪酸中碳原子数为16以上的脂肪酸含量为90％～97％，脂肪酸中不饱和脂肪酸的含量合计为50％以上。所述油脂用于制备冰激凌，可有效提升冰激凌的口溶性及稳定性，提高冰激凌的感官特性、冷冻贮藏性和营养价值。通过将18度棕榈油加工生成甘油二酯油脂组合物代替添加入冰激凌中的油脂，不仅提升了冰激凌的口感与营养，而且人体食用后也可以有效抑制摄入脂肪的积累，减轻了人体负担，满足了消费者的需要。
Description
技术领域
本发明属于食品加工领域，涉及一种冰激凌油脂及其制备方法和应用。
背景技术
油酯是一种重要的身体必须的营养素和供能物质，同时也是一种重要的提供食物香味，促进人体食欲的物质。冰激凌是一种深受广大消费者喜爱的休闲食品，同时也含有很多能量，但食用不当易导致肥胖进而引发各种身体疾病。
现如今市场上售卖的冰激凌多以奶油作为主要原料，而奶油又分为植物奶油(含反式脂肪酸)和动物奶油(胆固醇含量高)，但相同的是，它们的主要组成物质均为甘油三酯。在冰激淋中加入甘油三酯虽然提升了冰激凌的感官性质和营养价值，但同时也易引起人体肥胖以及心脏问题，且这类冰激凌的熔点较低，熔融特性还需要进一步的改善。因此，选用近些年发现的18度棕榈油甘油二酯作为甘油三酯的代替物制作新型冰激凌产品，改善冰激凌各方面的性质。
发明内容
本发明的目的通过以下技术方案实现：
一种冰激凌油脂，以质量分数计，含有甘油二酯90％以上，余量为甘油三酯和/或单甘酯；所述甘油二酯的构成：脂肪酸中碳原子数为16以上的脂肪酸含量为90％～97％，脂肪酸中不饱和脂肪酸的含量合计为50％以上。
优选地，通过酶法水解18度棕榈油得到碳原子数16以上的脂肪酸，再与甘油进行酶法酯化反应制备成18度棕榈油甘油二酯，通过分子蒸馏得到的熔点32℃～38℃的油脂。
优选地，所述酶法水解的脂肪酶是来源于南极假丝酵母B的固定化脂肪酶CALB，来源于Thermomyces lanuginosus的固定化脂肪酶TL 100L的一种或两种的混合物；所述酶法酯化的脂肪酶可以是来源于Rhizomucor miehei的固定化脂肪酶RMIM，来源于Candidaantarctica的固定化脂肪酶Novozyme 435的一种或两种的混合物。
本发明通过分子蒸馏的分提从而提高甘油二酯的浓度与油脂的熔点。优选地，所述分子蒸馏的条件为蒸发温度为150±20℃，真空压力为10±5Pa。
一种冰激凌，包含上述油脂，所述油脂的添加量为整个冰激凌总质量的3％～12％。
优选地，所述冰激凌用下述重量百分比的配料制成：脱脂奶粉10％～18％，蔗糖10％～15％，油脂3％～12％，羧甲基纤维素1％～3％，瓜尔豆胶1％～3％，卡拉胶1％～3％，水55％～65％。
甘油二酯(Diacylglycerol,简称DAG)同时是一种近年来被发现拥有优良性能的功能性油脂，它不仅可以预防心血管疾病，食用后还可以降低脂肪的积累，因此将冰激凌中添加的油脂替换成甘油二酯的油脂组合物将大大提高冰激凌的食用安全性与健康性。
18°棕榈油经过特定工艺的水解、酯化、分子蒸馏得到的甘油二酯油脂组合物，其熔点可达到32℃以上，38℃以下，将其添加进冷冻食品可以有效提升食品的冷冻贮藏性与感官品质，在人体中可有效抑制脂肪的堆积，预防心脑血管疾病的发生。
与现有技术相比，本发明具有以下有益效果：
(1)此油脂组合物可有效提升冰激凌的口溶性及稳定性，提高冰激凌的感官特性、冷冻贮藏性和营养价值。
(2)通过将18度棕榈油加工生成甘油二酯油脂组合物代替添加入冰激凌中的油脂，不仅提升了冰激凌的口感与营养，而且人体食用后也可以有效抑制摄入脂肪的积累。
(3)本发明制备工艺简单，容易实现，可用于制作多种冰激凌产品，所制备的产品性价比高，成本低。
具体实施方式
以下通过实施例更详细地介绍本发明的实施。以下实施例为本发明较佳的实施方式，但本发明的实施方式并不受下述实施例的限制。
实施例1
在圆底烧瓶中加入摩尔比1:3的18度棕榈油与纯水，并添加底物质量5％固定化脂肪酶CALB(购自天野公司)，混合均匀后置于恒温水浴锅加热，控制反应体系的温度40℃，12h后反应基本达到平衡时停止搅拌终止水解反应，排水离心后，取水解反应油相加入适量甘油(摩尔比2:1)与底物质量5％固定化脂肪酶RMIM(购自诺维信公司)置于恒温水浴锅40℃加热8h进行酯化反应，达到平衡并离心后对产物进行分子蒸馏(蒸馏温度为150℃，真空压力为10Pa)，分离除去其中的脂肪酸与单甘酯得到以甘油二酯为主要成分的产物。
用下述配比制作冰激凌：脱脂奶粉12％，蔗糖11％，油脂8％，羧甲基纤维素1.5％，瓜尔豆胶1％,卡拉胶2.5％，水64％。并邀请受过专业培训的人员进行感官评价，感官评价指标见表1。感官评价打分如表2：
表1
表2
| 样品名称 | 色泽 | 滋味和气味 | 组织状态 | 总分 |
| 油脂组合物配方冰激凌 | 16 | 35 | 37 | 88 |
| 普通油脂配方冰激凌 | 15 | 32 | 33 | 80 |
将普通油脂配方冰激凌与油脂组合物配方冰激凌进行对照熔融实验，采用毛细管测定法测定冰激凌熔点(滑点)，比较两种冰激凌的完全熔化点，进而得出不同冰激凌的熔化点，以此判断冰激凌的熔融性质。普通油脂配方冰激凌配方除将油脂代替为普通甘油三酯/单甘酯外，其余材料与比例不做任何改变，结果详见表3。
表3
| 样品名称 | 完全熔化点/℃ |
| 普通油脂配方冰激凌 | 26.4 |
| 油脂组合物配方冰激凌 | 32.7 |
实施例2
在圆底烧瓶中加入摩尔比1:3的18度棕榈油与纯水，并添加底物质量5％固定化脂肪酶TL 100L(购自杰能科公司)，混合均匀后置于恒温水浴锅加热，控制反应体系的温度40℃，12h后反应基本达到平衡时停止搅拌终止水解反应，排水离心后，取水解反应油相加入适量甘油(摩尔比2:1)与底物质量3％固定化脂肪酶Novozym 435(购自诺维信公司)置于恒温水浴锅45℃加热8h进行酯化反应，达到平衡并离心后对产物进行分子蒸馏(蒸馏温度为160℃，真空压力为12Pa)，分离除去其中的脂肪酸与单甘酯得到以甘油二酯为主要成分的产物。
用下述配比制作冰激凌：脱脂奶粉16％，蔗糖12％，油脂10％，羧甲基纤维素1％，瓜尔豆胶1％,卡拉胶1％，水59％。并邀请受过专业培训的人员进行感官评价，感官评价打分如表4：
表4
| 样品名称 | 色泽 | 滋味和气味 | 组织状态 | 总分 |
| 油脂组合物配方冰激凌 | 18 | 36 | 38 | 92 |
| 普通油脂配方冰激凌 | 16 | 33 | 34 | 83 |
将普通油脂配方冰激凌与油脂组合物配方冰激凌进行对照熔融实验，采用毛细管测定法测定冰激凌熔点(滑点)，比较两种冰激凌的完全熔化点，进而得出不同冰激凌的熔化点，以此判断冰激凌的熔融性质。普通油脂配方冰激凌配方除将油脂代替为普通甘油三酯/单甘酯外，其余材料与比例不做任何改变，结果详见表5：
表5
| 样品名称 | 完全熔化点/℃ |
| 普通油脂配方冰激凌 | 28.3 |
| 油脂组合物配方冰激凌 | 34.8 |
实施例3
在圆底烧瓶中加入摩尔比1:3的18度棕榈油与纯水，并添加底物质量5％固定化脂肪酶TL 100L(购自杰能科公司)，混合均匀后置于恒温水浴锅加热，控制反应体系的温度40℃，12h后反应基本达到平衡时停止搅拌终止水解反应，排水离心后，取水解反应油相加入适量甘油(摩尔比2:1)与底物质量5％固定化脂肪酶RMIM(购自诺维信公司)置于恒温水浴锅40℃加热8h进行酯化反应，达到平衡并离心后对产物进行分子蒸馏(蒸馏温度为170℃，真空压力为15Pa)，分离除去其中的脂肪酸与单甘酯得到以甘油二酯为主要成分的产物。
用下述配比制作冰激凌：脱脂奶粉18％，蔗糖15％，油脂12％，羧甲基纤维素3％，瓜尔豆胶3％,卡拉胶3％，水46％。并邀请受过专业培训的人员进行感官评价，感官评价打分如表6：
表6
| 样品名称 | 色泽 | 滋味和气味 | 组织状态 | 总分 |
| 油脂组合物配方冰激凌 | 18 | 37 | 39 | 94 |
| 普通油脂配方冰激凌 | 18 | 34 | 36 | 88 |
将普通油脂配方冰激凌与油脂组合物配方冰激凌进行对照熔融实验，采用毛细管测定法测定冰激凌熔点(滑点)，比较两种冰激凌的完全熔化点，进而得出不同冰激凌的熔化点，以此判断冰激凌的熔融性质。普通油脂配方冰激凌配方除将油脂代替为普通甘油三酯/单甘酯外，其余材料与比例不做任何改变，结果详见表7：
表7
| 样品名称 | 完全熔化点/℃ |
| 普通油脂配方冰激凌 | 28.7 |
| 油脂组合物配方冰激凌 | 37.1 |
以上对本发明进行了详细的描述和说明，所述仅为本发明较佳的实施例，并非用以限定本发明的实质技术内容范围。所有对本发明的技术方案所作的修饰、修改、改进和变化都落入在此所附的权利要求书所定义的本发明的精神实质和范围内。
Claims (6)
1.一种冰激凌油脂，其特征在于，以质量分数计，含有甘油二酯90%以上，余量为甘油三酯和/单甘酯；所述甘油二酯的构成：脂肪酸中碳原子数为16以上的脂肪酸含量为90%~97%，脂肪酸中不饱和脂肪酸的含量合计为50 %以上；
所述油脂的制备方法为：通过酶法水解18度棕榈油，得到碳原子数16以上的脂肪酸，再与甘油进行酶法酯化反应制备成18度棕榈油甘油二酯，通过分子蒸馏得到的熔点32℃~38℃的油脂。
2.根据权利要求1所述的油脂，其特征在于，所述酶法水解的脂肪酶是来源于南极假丝酵母B的固定化脂肪酶CALB，来源于Thermomyces lanuginosus的固定化脂肪酶 TL 100L的一种或两种的混合物；所述酶法酯化的脂肪酶可以是来源于Rhizomucor miehei的固定化脂肪酶RMIM，来源于Candida antarctica的固定化脂肪酶Novozyme 435的一种或两种的混合物。
3.根据权利要求1或2所述的油脂，其特征在于，所述分子蒸馏的条件为蒸发温度为150±20℃，真空压力为10±5Pa。
4.权利要求1或2或3所述的油脂的应用，其特征在于，所述油脂用于制备冰激凌。
5.根据权利要求4所述的应用，其特征在于，所述油脂的的添加量为整个冰激凌总质量的3%~12%。
6.一种冰激凌，其特征在于，用下述重量百分比的配料制成：脱脂奶粉10%~18%，蔗糖10%~15%，权利要求1~3任意一项所述的油脂3%~12%，羧甲基纤维素1%~3%，瓜尔豆胶1%~3%，卡拉胶1%~3%，水55%~65%。
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