CN113115828A - Coconut pulp-containing grease composition and preparation method thereof - Google Patents

Coconut pulp-containing grease composition and preparation method thereof Download PDF

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Publication number
CN113115828A
CN113115828A CN201911409018.6A CN201911409018A CN113115828A CN 113115828 A CN113115828 A CN 113115828A CN 201911409018 A CN201911409018 A CN 201911409018A CN 113115828 A CN113115828 A CN 113115828A
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oil
fat
gas
coconut
monostearate
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CN113115828B (en
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侯园园
高厚斌
徐振波
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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    • 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
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up

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  • 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)

Abstract

The invention provides a coconut milk-containing grease composition, which contains 30-86% of grease; 0-35% water; 15-25% coconut milk; 1-2% of an emulsifier. The grease composition provided by the invention not only has coconut milk flavor, but also improves the hardness of downstream products such as margarine, and solves the problems of higher hardness, inconvenient taking and use and after-hardening of the margarine when stored at low temperature.

Description

Coconut pulp-containing grease composition and preparation method thereof
Technical Field
The invention relates to the field of grease, and particularly relates to a grease composition containing coconut pulp and a preparation method thereof.
Background
The natural coconut milk is made up by using coconut through the processes of removing shell, taking out coconut meat and coconut juice, mixing them, beating, filtering and homogenizing. Most coconut milk is made by adding a part of emulsifier and colloid to stabilize the coconut milk system.
Coconut milk is mainly used for making various foods and provides coconut flavor for the foods, such as yoghourt coconut jelly and a preparation method thereof (application number: 201610548038.1). The yoghourt with coconut flavor is prepared by fermenting 10-25% of coconut milk, 25-35% of fermented milk and 5-15% of colloid in coconut water and fermented milk by using strains. A coconut cream is prepared from coconut milk, water, modified starch and high-molecular polyose compound through concentrating coconut milk, beating, mixing with modified starch and polyose, and features rich coconut fragrance and high stability. A coconut chocolate composition and its preparation method (application No. 201510036469.5) are provided, wherein coconut product is added into chocolate component to increase medium chain fatty acid in chocolate and reduce trans fatty acid content. However, no report is found in the prior art on the problem of improving the hardness of margarine while having the coconut milk flavor.
Disclosure of Invention
Through a large number of research and development experiments, the inventor of the invention obtains the grease composition by compounding grease and emulsifier with coconut pulp in a specific proportion, and the margarine prepared from the grease composition not only has the coconut pulp flavor, but also improves the hardness of downstream products such as margarine, and solves the problems of higher hardness, inconvenient taking and hard after storage of the margarine at low temperature.
The first aspect of the invention provides a coconut pulp-containing grease composition, wherein the grease composition contains 30-86% of grease, preferably 45% -75%; 0-35% water; 15-25% coconut milk; 1-2% of an emulsifier.
The oil composition is a water-in-oil system.
In one or more embodiments, the coconut milk has a fat content of 15 to 35%, preferably 15 to 25%, and is free of food additives.
In one or more specific embodiments, the oil is an animal oil and/or a vegetable oil.
In one or more specific embodiments, the animal fat is selected from the group consisting of beef tallow, milk fat, lard, chicken fat, duck fat or beef tallow, milk fat, lard, chicken fat, duck fat and one or more of fractionated, refined, transesterified fats thereof.
In one or more specific embodiments, the vegetable oil is selected from one or more of palm oil, palm kernel oil, soybean oil, peanut oil, rice oil, sunflower oil, coconut oil, castor oil, rapeseed oil, and fractionated, refined, transesterified oils and fats thereof.
In one or more specific embodiments, the emulsifier is selected from the group consisting of mono-and diglycerides, phospholipids, tween, polyglycerol ricinoleate, propylene glycol monostearate, monoglycerol laurate, acetylated monoglycerol fatty acid stearoyl calcium lactate, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, hydrogenated rosin glycerol ester, glycerol monostearate, hexaglycerol monooleate, hexaglycerol monostearate, modified soy lecithin, glycerol octodecanoate, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol monostearate, propylene glycol fatty acid ester, potassium stearate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, glycerol monostearate, One or more of sorbitan monostearate, sorbitan tristearate and xylitol anhydride monostearate; preferably, the emulsifier is one or more of lecithin, tween, polyglycerol polyricinoleate and propylene glycol monostearate.
In a second aspect of the present invention, there is provided a method for preparing a coconut milk-containing fat composition, the method comprising the steps of:
(1) providing an oil phase: mixing the grease with an emulsifier;
(2) providing an aqueous phase;
(3) mixing the oil phase with the water phase to obtain a mixture;
(4) mixing and emulsifying the coconut milk and the mixture obtained in the step (3).
In one or more specific embodiments, in the step (1), the grease is heated to 40-65 ℃ to melt and mix uniformly, and then is mixed with the emulsifier.
In one or more embodiments, the aqueous phase is added to the oil phase, incubated at 50-65 ℃ and stirred for 10-30 min.
In one or more embodiments, the coconut milk is maintained at 10-20 ℃ for 6-20 hours until use.
In one or more specific embodiments, the process further comprises a quench kneading step.
In one or more embodiments, the method further comprises a curing step.
In a third aspect of the present invention, there is provided a margarine comprising the fat or oil composition of the present invention.
In a fourth aspect of the present invention, there is provided a food product comprising the fat or oil composition of the present invention or the margarine of the present invention; or the food is prepared from the fat composition or the margarine.
In one or more specific embodiments, the food product includes all baked goods and chinese snacks.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.
Coconut milk-containing fat composition
An oil composition containing natural coconut pulp, wherein the oil composition contains 30-86% of oil, preferably 45% -75%; 0-35% water; 15-25% coconut milk (fat content 15-35%, no food additives); 1-2% of an emulsifier.
In some embodiments of the invention, the fat composition comprises 45% to 75% fat or 40% to 80% or 50% to 78%, or 60% to 80%, such as 40%, 50%, 53%, 56%, 78%.
In some embodiments of the invention, the fat composition comprises 5-10%, or 0-10%, or 5-35%, or 10-35% water, such as 0, 5%, 10%.
In some embodiments of the invention, the fat composition comprises 15-20% or 20-25% natural coconut milk, such as 15%, 20%, 22%, 25%.
In some embodiments of the invention, the oil composition is a water-in-oil system.
In some embodiments of the invention, the coconut milk is natural coconut milk.
In some embodiments of the invention, the coconut milk has a fat content of 15 to 35% and is free of food additives.
In some embodiments of the invention, the coconut milk has a fat content of 15 to 25%.
In some embodiments of the invention, the oil is animal oil and/or vegetable oil.
In some embodiments of the invention, the animal fat is selected from one or more of tallow, milk fat, lard, chicken fat, duck fat or beef tallow, milk fat, lard, chicken fat, duck fat and fractionated, refined, transesterified fats and oils thereof.
In some embodiments of the invention, the vegetable oil is selected from one or more of palm oil, palm kernel oil, soybean oil, peanut oil, rice oil, sunflower oil, coconut oil, castor oil, rapeseed oil, and fractionated, refined, transesterified oils and fats thereof.
In some embodiments of the invention, the fat is palm oil, or a mixture of palm oil and tallow, or a mixture of palm oil and coconut oil, or a mixture of palm oil and milk fat.
In some embodiments of the invention, the grease composition comprises 78% palm oil by total mass of the grease composition.
In some embodiments of the invention, the grease composition comprises 50% palm oil and 13% tallow, based on the total mass of the grease composition.
In some embodiments of the invention, the grease composition comprises 53% palm oil and 20% coconut oil by total mass of the grease composition.
In some embodiments of the invention, the fat composition comprises 56% palm oil and 10% milk fat by total mass of the fat composition.
In some embodiments of the invention, the grease composition comprises 40% palm oil and 33% tallow, based on the total mass of the grease composition.
In some embodiments of the invention, the emulsifier is selected from the group consisting of mono-and diglycerides, phospholipids, tween, polyglycerol ricinoleate, propylene glycol monostearate, monoglycerol laurate, acetylated monoglycerol fatty acid stearoyl calcium lactate, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, hydrogenated rosin glycerol ester, glycerol monostearate, hexaglycerol monooleate, hexaglycerol monostearate, modified soy lecithin, glycerol octodecanoate, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol monostearate, propylene glycol fatty acid ester, potassium stearate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, glycerol monostearate, One or more of sorbitan monostearate, sorbitan tristearate and xylitol anhydride monostearate; preferably, the emulsifier is one or more of lecithin, tween, polyglycerol polyricinoleate and propylene glycol monostearate.
In some embodiments of the present invention, the oil composition comprises 1% phospholipid by total mass of the oil composition.
In some embodiments of the present invention, the fat composition comprises 0.5% of phospholipids and 0.2% of propylene glycol fatty acid esters and 0.3% of polyglycerol fatty acid esters, based on the total mass of the fat composition.
In some embodiments of the present invention, the fat composition comprises 1% sucrose fatty acid ester and 0.5% mono-and di-glycerides, based on the total mass of the fat composition.
In some embodiments of the invention, the grease composition comprises 78% palm oil and 15% coconut milk.
In some embodiments of the invention, the grease composition comprises 78% palm oil and 15% coconut milk.
In some embodiments of the invention, the grease composition comprises 50% palm oil, 13% tallow and 25% coconut milk.
In some embodiments of the invention, the grease composition comprises 53% palm oil, 20% coconut oil and 20% coconut milk.
In some embodiments of the invention, the fat composition comprises 56% palm oil, 10% milk fat and 22% coconut milk.
In some embodiments of the invention, the grease composition comprises 40% palm oil, 15% coconut milk.
In some embodiments of the invention, the grease composition comprises 40% palm oil, 33% tallow and 15% coconut milk.
Method for producing fat composition
A method for preparing a coconut milk-containing grease composition, the method comprising the steps of:
(1) providing an oil phase: mixing the grease with an emulsifier;
(2) providing an aqueous phase;
(3) mixing the oil phase with the water phase to obtain a mixture;
(4) mixing and emulsifying the coconut milk and the mixture obtained in the step (3).
In some embodiments of the present invention, in the step (1), the fat is heated to 40-65 ℃ to melt and mix uniformly, and then mixed with the emulsifier.
In some embodiments of the invention, the aqueous phase is added to the oil phase, incubated at 50-65 ℃ and stirred for 10-30 min.
In some embodiments of the invention, the coconut milk is maintained at 10-20 ℃ for 6-20 hours until use.
In some embodiments of the invention, the process further comprises a quench kneading step.
In some embodiments of the invention, the quenching comprises two quenches.
In some embodiments of the invention, the temperature of the quench is-20 to 0 ℃, or-10 to-5 ℃.
In some embodiments of the invention, the method further comprises a maturation step.
In some embodiments of the invention, the temperature of the curing is 10-25 ℃, or 10-20 ℃; in particular, such as 18 deg.c.
Margarine
A margarine comprising the fat composition of the present invention.
Food product
A food product comprising the fat or oil composition of the present invention or the margarine of the present invention; or the food is prepared from the fat composition or the margarine.
In one or more specific embodiments, the food products include baked goods and chinese snacks.
Examples
The present invention will be described in more detail with reference to the following examples and comparative examples. The invention is not limited thereto.
The ingredients in the following examples and comparative examples of the invention were sourced:
refining palm oil: purchased from special fat and oil, Inc. of Jia Li, Yi Hai;
refining butter: iodine value of 40-50, purchased from special fat GmbH of Yihaijiali;
refining coconut oil: iodine value of 7.5-10.5, purchased from special fat of Yihaijiali iodine value GmbH;
refining the milk fat: iodine value of 30-40, purchased from Henan Natural group of New Zealand
Natural coconut milk: fat content of 15-35%, available from Shanghai imperial trade company Limited
Equipment source:
texture analyzer: TA-XT plus, Stable Micro Systems, UK
Detection method
The following examples are intended to specifically describe the embodiments of the present invention, but the present invention is not limited to the following examples. In the examples, "parts" represent weight basis.
In the following examples of the present invention, the detection methods used were as follows:
the method for testing the hardness of the grease comprises the following steps: testing parameters: p/6 probe, speed before test: 1.00 mm/s; speed in the test: 2.00 mm/s; speed after test: 2.00 mm/s; the distance of depression is 50mm and the hardness is measured as the maximum pressure value. Each sample was measured 3 times and the average was taken as the final hardness value.
The examples and comparative examples were prepared as follows:
part A: the refined palm oil, the refined beef tallow, the refined coconut oil and the refined milk fat are mixed according to the proportion after being completely melted (the proportion of the example is shown in table 1, the proportion of the comparative example is shown in table 2), the emulsifier (the type and the amount of the emulsifier are shown in tables 1 and 2) is added at 60 ℃ until the mixture is clear and transparent, and the mixture is kept for 30 minutes at 60 ℃.
And part B: mixing water and sweetener at 60 deg.C until the sweetener is completely dissolved.
Slowly pouring the B into the A, and carrying out heat preservation and emulsification in an emulsification tank for 30 minutes; adding natural coconut milk slowly into an emulsifying tank, keeping the temperature and emulsifying for 10 minutes, and then entering a quenching kneading system, wherein the processing technology and parameters are shown in Table 3.
TABLE 1 formulation table of examples
Figure BDA0002349459600000081
Figure BDA0002349459600000091
TABLE 2 formula of comparative examples
Figure BDA0002349459600000092
Figure BDA0002349459600000101
TABLE 3 processing technology
Figure BDA0002349459600000102
Hardness testing
Aging the above samples at 0-10 deg.C for 5 days, storing at 0-10 deg.C for 30 days/60 days, cutting into rectangular blocks with length of 15cm, width of 10cm and height of 8cm, and placing into constant temperature boxes (10 deg.C, 15 deg.C, 20 deg.C, respectively) at different temperatures for 24 hr. The hardness was then measured by texture testing and the hardness values for each sample are shown in Table 4.
TABLE 4 hardness values/g of the samples after curing and during storage
Figure BDA0002349459600000103
Figure BDA0002349459600000111
As can be seen from the results in Table 4, the margarines of examples 1-6 after aging had hardness values not exceeding 900g after standing at 10 deg.C, 15 deg.C, 20 deg.C for 24 hours; the margarine of comparative examples 1-8 has a hardness value of above 900g, even up to 1310g after being left at 10c, 15c, 20 c for 24 h. In contrast, in the storage period at low temperature, 30 days/60 days, the margarine of examples 1-6 showed a little difference in hardness after standing at 10 ℃,15 ℃ and 20 ℃ for 24 hours than immediately after completion of aging, while the margarine of comparative examples 1-8 showed a large increase in hardness after standing at 10 ℃,15 ℃ and 20 ℃ for 24 hours. Therefore, the natural coconut milk has great effect on improving the hardness and the after hardness of the margarine.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, so that any simple modification, equivalent change and modification made to the above embodiment without departing from the spirit of the present invention are all within the scope of the present invention.

Claims (10)

1. The coconut pulp-containing grease composition is characterized by comprising 30-86% of grease, preferably 45% -75%; 0-35% water; 15-25% coconut milk; 1-2% of an emulsifier.
2. The fat composition according to claim 1, wherein the fat composition satisfies one or more of the following conditions:
(1) the grease composition is a water-in-oil system; and/or the presence of a gas in the gas,
(2) the coconut milk contains 15-35% of fat, preferably 15-25% of fat, and contains no food additive; and/or the presence of a gas in the gas,
(3) the grease is animal grease and/or vegetable grease; and/or the presence of a gas in the gas,
(4) the animal fat is selected from one or more of butter, butter fat, lard, chicken fat, duck fat or butter, butter fat, lard, chicken fat, duck fat and fractionated, refined and interesterified fat; and/or the presence of a gas in the gas,
(5) the vegetable oil is selected from one or more of palm oil, palm kernel oil, soybean oil, peanut oil, rice oil, sunflower seed oil, coconut oil, castor oil, rapeseed oil and fractionated, refined and transesterified oil and fat; and/or the presence of a gas in the gas,
(6) the emulsifier is selected from mono-diglyceride, phospholipid, Tween, polyglycerol polyricinoleate, propylene glycol monostearate, glycerol monolaurate, acetylated monoglyceride fatty acid stearoyl calcium lactate, diacetyl tartaric acid ester monoglyceride, diacetyl tartaric acid ester diglyceride, hydrogenated rosin glyceride, glycerol monostearate, hexa-polyglycerol monooleate, hexa-polyglycerol monostearate, modified soybean lecithin, caprylic capric acid glyceride, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol monostearate, propylene glycol fatty acid ester, potassium stearate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monostearate, propylene glycol monostearate, sodium stearoyl lactylate, sorbitan monolaurate, sorbitan monooleate, sorbitan monostearate, propylene glycol monostearate, sorbitol ester, sorbitan monostearate, propylene glycol ester, or their mixture, One or more of sorbitan tristearate and xylitol anhydride monostearate; preferably, the emulsifier is one or more of lecithin, tween, polyglycerol polyricinoleate and propylene glycol monostearate.
3. The fat composition according to claim 1 or 2, wherein the fat is palm oil, or a mixture of palm oil and tallow, or a mixture of palm oil and coconut oil, or a mixture of palm oil and milk fat; preferably, the fat composition comprises 78% palm oil by mass of the total mass of the fat composition; or 50% palm oil and 13% tallow; or 53% palm oil and 20% coconut oil; or 56% palm oil and 10% milk fat.
4. A preparation method of a coconut pulp-containing grease composition is characterized by comprising the following steps:
(1) providing an oil phase: mixing the grease with an emulsifier;
(2) providing an aqueous phase;
(3) mixing the oil phase with the water phase to obtain a mixture;
(4) mixing and emulsifying the coconut milk and the mixture obtained in the step (3).
5. The method according to claim 4, wherein the step (1) is that the grease is heated to 40-65 ℃ to melt and mix uniformly, and then mixed with the emulsifier.
6. The method of claim 4, further comprising one or more of the following steps:
(a) adding the water phase into the oil phase, keeping the temperature at 50-65 deg.C, and stirring for 10-30 min; and/or the presence of a gas in the gas,
(b) the coconut milk is kept for 6 to 20 hours at the temperature of between 10 and 20 ℃ for standby; and/or the presence of a gas in the gas,
(c) the method further comprises a quench kneading step; and/or the presence of a gas in the gas,
(d) the method further comprises a curing step.
7. An oil or fat composition produced by the method according to any one of claims 4 to 6.
8. A margarine characterised in that the margarine comprises the fat composition of any one of claims 1 to 3 or comprises the process of any one of claims 4 to 6 or is prepared from the fat composition of any one of claims 1 to 3 or 7.
9. A food product comprising the fat or oil composition of any one of claims 1 to 3 or 7 or comprising the margarine of claim 8; or the food product is prepared from the fat or oil composition according to any one of claims 1 to 3 or 7 or the margarine according to claim 8.
10. The food product of claim 9, characterized as a baked product or a medium snack.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107156326A (en) * 2017-05-21 2017-09-15 盐城顶益食品有限公司 The method that butter cream is planted in Arabic gum compounding production
CN107624945A (en) * 2016-12-06 2018-01-26 胡方芽 A kind of coconut ash ice cream
CN109984204A (en) * 2017-12-29 2019-07-09 丰益(上海)生物技术研发中心有限公司 The fat or oil composition of the powder of crushed rices containing rice

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107624945A (en) * 2016-12-06 2018-01-26 胡方芽 A kind of coconut ash ice cream
CN107156326A (en) * 2017-05-21 2017-09-15 盐城顶益食品有限公司 The method that butter cream is planted in Arabic gum compounding production
CN109984204A (en) * 2017-12-29 2019-07-09 丰益(上海)生物技术研发中心有限公司 The fat or oil composition of the powder of crushed rices containing rice

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
范林恩;徐学兵;张亚飞;毕艳兰;胡鹏;张虹;: "棕榈油基人造奶油后硬问题的研究进展", 中国油脂 *

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