CN113197310A - Preparation method of phytosterol ester rich in oleic acid - Google Patents
Preparation method of phytosterol ester rich in oleic acid Download PDFInfo
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- CN113197310A CN113197310A CN202110557997.0A CN202110557997A CN113197310A CN 113197310 A CN113197310 A CN 113197310A CN 202110557997 A CN202110557997 A CN 202110557997A CN 113197310 A CN113197310 A CN 113197310A
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- phytosterol
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- oleic acid
- fatty acid
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 title claims abstract description 58
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 title claims abstract description 58
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 title claims abstract description 58
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 239000005642 Oleic acid Substances 0.000 title claims abstract description 58
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 title claims abstract description 58
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 title claims abstract description 58
- 229940075999 phytosterol ester Drugs 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 67
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 50
- 229930195729 fatty acid Natural products 0.000 claims abstract description 50
- 239000000194 fatty acid Substances 0.000 claims abstract description 50
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 50
- 235000016709 nutrition Nutrition 0.000 claims abstract description 28
- 238000005886 esterification reaction Methods 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 16
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 16
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 16
- 235000005822 corn Nutrition 0.000 claims abstract description 16
- 229930182558 Sterol Natural products 0.000 claims abstract description 9
- 235000003702 sterols Nutrition 0.000 claims abstract description 9
- 150000003432 sterols Chemical class 0.000 claims abstract description 9
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 claims abstract description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 8
- 229930186217 Glycolipid Natural products 0.000 claims abstract description 8
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 8
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 229910052739 hydrogen Inorganic materials 0.000 claims abstract description 8
- 239000001257 hydrogen Substances 0.000 claims abstract description 8
- 230000007935 neutral effect Effects 0.000 claims abstract description 8
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 8
- 239000001301 oxygen Substances 0.000 claims abstract description 8
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 8
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 37
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 37
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 37
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 37
- 235000015097 nutrients Nutrition 0.000 claims description 37
- 241000233866 Fungi Species 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 35
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 33
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 29
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 29
- 102000004169 proteins and genes Human genes 0.000 claims description 29
- 108090000623 proteins and genes Proteins 0.000 claims description 29
- 229940073490 sodium glutamate Drugs 0.000 claims description 29
- 235000013343 vitamin Nutrition 0.000 claims description 29
- 239000011782 vitamin Substances 0.000 claims description 29
- 229940088594 vitamin Drugs 0.000 claims description 29
- 229930003231 vitamin Natural products 0.000 claims description 29
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 29
- 239000002994 raw material Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 22
- 239000004519 grease Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 230000032050 esterification Effects 0.000 claims description 12
- 235000019197 fats Nutrition 0.000 claims description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims description 8
- 230000036632 reaction speed Effects 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000011159 matrix material Substances 0.000 claims description 7
- 230000009965 odorless effect Effects 0.000 claims description 7
- 230000003647 oxidation Effects 0.000 claims description 7
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- 230000009967 tasteless effect Effects 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000002378 plant sterols Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 208000003643 Callosities Diseases 0.000 description 10
- 206010020649 Hyperkeratosis Diseases 0.000 description 10
- 230000000694 effects Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000005454 flavour additive Substances 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07J—STEROIDS
- C07J9/00—Normal steroids containing carbon, hydrogen, halogen or oxygen substituted in position 17 beta by a chain of more than two carbon atoms, e.g. cholane, cholestane, coprostane
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention discloses a preparation method of phytosterol ester rich in oleic acid, which comprises the following operation steps: s1: selecting a certain amount of corn and soybean, physically purifying the corn and the soybean to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with similar structure and biochemical characteristics to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid; s2: selecting a certain amount of edible dissolving agent for later use. The preparation method of phytosterol ester rich in oleic acid provided by the invention utilizes esterification reaction of phytosterol and fatty acid to obtain phytosterol ester, has high nutritional value, is convenient for food processing, and adds nutritional flavor-enhancing additives into the phytosterol ester during reaction to increase the food processing value of the phytosterol ester and bring better application prospect.
Description
Technical Field
The invention relates to the field of phytosterol ester, and particularly relates to a preparation method of phytosterol ester rich in oleic acid.
Background
The preparation method of the phytosterol ester is a supporting method for preparing and processing the phytosterol ester, the phytosterol ester can be used for preparing the phytosterol ester, the varieties of sterols and fatty acids are more, various phytosterol esters with different physicochemical properties can be obtained, the phytosterol has a remarkable blood fat reducing function and can be applied to food processing, and along with the continuous development of science and technology, the requirements of people on the manufacturing process of the preparation method of the phytosterol ester are higher and higher.
The existing preparation method of phytosterol ester has certain disadvantages in use, firstly, the dissolution speed of phytosterol ester in reaction is slow, the reaction time is long, the phytosterol ester is not beneficial to use of people, in addition, the nutritional value cannot well meet the requirements, the taste is possibly poor, certain adverse effects are brought to the use process of people, and therefore, the preparation method of phytosterol ester rich in oleic acid is provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of phytosterol ester rich in oleic acid, which utilizes the esterification reaction of phytosterol and fatty acid to obtain the phytosterol ester, has high nutritional value and is convenient for food processing, and nutritional flavor enhancer is added into the phytosterol ester during the reaction to increase the food processing value of the phytosterol ester, thereby effectively solving the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of phytosterol ester rich in oleic acid comprises the following operation steps:
s1: selecting a certain amount of corn and soybean, physically purifying the corn and the soybean to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with similar structure and biochemical characteristics to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: the phytosterol and fatty acid are mixed in a container for esterification, and a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid are added into the container while the esterification is carried out, so that the reaction speed is accelerated;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
As a preferable technical scheme, the phytosterol accounts for 32-49% in the S1 and S2 steps, the fatty acid accounts for 19-32%, the edible dissolving agent accounts for 10-16%, the eicosapentaenoic acid accounts for 20-34%, and the oleic acid accounts for 8-14%.
In a preferred embodiment, the content of the phytosterol is 32%, the content of the fatty acid is 22%, the content of the edible dissolving agent is 11%, the content of the eicosapentaenoic acid is 25%, and the content of the oleic acid is 10%.
In a preferred embodiment, the content of the phytosterol is 34%, the content of the fatty acid is 21%, the content of the edible dissolving agent is 10%, the content of the eicosapentaenoic acid is 27%, and the content of the oleic acid is 8%.
In a preferable technical scheme, in the step S3, the proportion of the flavor enhancer is 12-22%, the proportion of the sodium glutamate is 20-30%, the proportion of the edible fungus nutrient material is 30-45%, the proportion of the water-soluble protein is 10-19%, and the proportion of the vitamin agent is 11-18%.
As a preferred technical solution, the portion of the flavor enhancer is 13%, the portion of the sodium glutamate is 22%, the portion of the edible fungus nutrient material is 33%, the portion of the water-soluble protein is 15%, and the portion of the vitamin agent is 17%.
As a preferable technical scheme, the portion of the flavor enhancer is 15%, the portion of the sodium glutamate is 21%, the portion of the edible fungus nutrient material is 32%, the portion of the water-soluble protein is 17%, and the portion of the vitamin agent is 15%.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation method of phytosterol ester rich in oleic acid, which has the following beneficial effects: the preparation method of the phytosterol ester rich in oleic acid utilizes the esterification reaction of phytosterol and fatty acid to obtain the phytosterol ester, has high nutritional value and is convenient for food processing, nutritional flavor-enhancing additives are added into the phytosterol ester during the reaction to increase the food processing value of the phytosterol ester, the phytosterol and the fatty acid are mixed into a container for esterification reaction, a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid are added into the container during the esterification reaction to accelerate the reaction speed, the phytosterol, the fatty acid, the edible dissolving agent, the eicosapentaenoic acid and the oleic acid are taken as raw materials for mixing processing operation, meanwhile, flavor enhancer, sodium glutamate, edible fungus nutrient materials, nutritional flavor-enhancing additives prepared from water-soluble protein and vitamin agent are added, and the oil body is obtained after the mixing processing of the raw materials, the preparation method of the phytosterol ester has the advantages that the preparation method is simple in structure, convenient to operate and better in using effect compared with a traditional mode, and the whole phytosterol ester is suitable for food additives.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
a preparation method of phytosterol ester rich in oleic acid comprises the following operation steps:
s1: selecting a certain amount of corns and soybeans, and physically purifying the corns and the soybeans to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with a structure and biochemical characteristics similar to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: mixing phytosterol and fatty acid into a container for esterification, and adding a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid into the container while carrying out esterification to accelerate the reaction speed;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
Furthermore, in the S1 and S2 steps, the content of phytosterol is 32-49%, the content of fatty acid is 19-32%, the content of edible dissolving agent is 10-16%, the content of eicosapentaenoic acid is 20-34%, and the content of oleic acid is 8-14%.
Further, the content of phytosterol is 34%, the content of fatty acid is 21%, the content of edible dissolving agent is 10%, the content of eicosapentaenoic acid is 27%, and the content of oleic acid is 8%.
Further, in the step S3, the flavor enhancer accounts for 12-22%, the sodium glutamate accounts for 20-30%, the edible fungus nutrient material accounts for 30-45%, the water-soluble protein accounts for 10-19%, and the vitamin agent accounts for 11-18%.
Furthermore, the proportion of the flavor enhancer is 15%, the proportion of the sodium glutamate is 21%, the proportion of the edible fungus nutrient material is 32%, the proportion of the water-soluble protein is 17%, and the proportion of the vitamin agent is 15%.
Example 2:
on the basis of example 1, a preparation method of phytosterol ester rich in oleic acid comprises the following operation steps:
s1: selecting a certain amount of corns and soybeans, and physically purifying the corns and the soybeans to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with a structure and biochemical characteristics similar to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: mixing phytosterol and fatty acid into a container for esterification, and adding a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid into the container while carrying out esterification to accelerate the reaction speed;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
Furthermore, in the S1 and S2 steps, the content of phytosterol is 32-49%, the content of fatty acid is 19-32%, the content of edible dissolving agent is 10-16%, the content of eicosapentaenoic acid is 20-34%, and the content of oleic acid is 8-14%.
Further, the content of phytosterol is 32%, the content of fatty acid is 22%, the content of edible dissolving agent is 11%, the content of eicosapentaenoic acid is 25%, and the content of oleic acid is 10%.
Further, in the step S3, the flavor enhancer accounts for 12-22%, the sodium glutamate accounts for 20-30%, the edible fungus nutrient material accounts for 30-45%, the water-soluble protein accounts for 10-19%, and the vitamin agent accounts for 11-18%.
Further, the proportion of the flavor enhancer is 13%, the proportion of the sodium glutamate is 22%, the proportion of the edible fungus nutrient material is 33%, the proportion of the water-soluble protein is 15%, and the proportion of the vitamin agent is 17%.
Example 3:
on the basis of example 2, a preparation method of phytosterol ester rich in oleic acid comprises the following operation steps:
s1: selecting a certain amount of corns and soybeans, and physically purifying the corns and the soybeans to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with a structure and biochemical characteristics similar to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: mixing phytosterol and fatty acid into a container for esterification, and adding a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid into the container while carrying out esterification to accelerate the reaction speed;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
Furthermore, in the S1 and S2 steps, the content of phytosterol is 32-49%, the content of fatty acid is 19-32%, the content of edible dissolving agent is 10-16%, the content of eicosapentaenoic acid is 20-34%, and the content of oleic acid is 8-14%.
Further, the content of phytosterol is 34%, the content of fatty acid is 21%, the content of edible dissolving agent is 10%, the content of eicosapentaenoic acid is 27%, and the content of oleic acid is 8%.
Further, in the step S3, the flavor enhancer accounts for 12-22%, the sodium glutamate accounts for 20-30%, the edible fungus nutrient material accounts for 30-45%, the water-soluble protein accounts for 10-19%, and the vitamin agent accounts for 11-18%.
Further, the proportion of the flavor enhancer is 13%, the proportion of the sodium glutamate is 22%, the proportion of the edible fungus nutrient material is 33%, the proportion of the water-soluble protein is 15%, and the proportion of the vitamin agent is 17%.
Example 4:
on the basis of example 3, a preparation method of phytosterol ester rich in oleic acid comprises the following operation steps:
s1: selecting a certain amount of corns and soybeans, and physically purifying the corns and the soybeans to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with a structure and biochemical characteristics similar to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: mixing phytosterol and fatty acid into a container for esterification, and adding a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid into the container while carrying out esterification to accelerate the reaction speed;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
Furthermore, in the S1 and S2 steps, the content of phytosterol is 32-49%, the content of fatty acid is 19-32%, the content of edible dissolving agent is 10-16%, the content of eicosapentaenoic acid is 20-34%, and the content of oleic acid is 8-14%.
Further, the content of phytosterol is 32%, the content of fatty acid is 22%, the content of edible dissolving agent is 11%, the content of eicosapentaenoic acid is 25%, and the content of oleic acid is 10%.
Further, in the step S3, the flavor enhancer accounts for 12-22%, the sodium glutamate accounts for 20-30%, the edible fungus nutrient material accounts for 30-45%, the water-soluble protein accounts for 10-19%, and the vitamin agent accounts for 11-18%.
Furthermore, the proportion of the flavor enhancer is 15%, the proportion of the sodium glutamate is 21%, the proportion of the edible fungus nutrient material is 32%, the proportion of the water-soluble protein is 17%, and the proportion of the vitamin agent is 15%.
The working principle is as follows: selecting a certain amount of corns and soybeans, physically purifying the corns and the soybeans to obtain phytosterol which is an important component of plant cells and is a sterol substance with similar structure and biochemical characteristics to cholesterol, selecting a certain amount of fatty acid which is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid, selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless and has a certain smell after oxidation, selecting a certain amount of oleic acid for later use, preparing a nutritional flavor enhancer which comprises a flavor enhancer, sodium glutamate, an edible fungus nutrient material, a water-soluble protein and a vitamin agent, taking the edible fungus nutrient material as a matrix, mixing the rest raw materials, mixing the phytosterol and the fatty acid into a container for esterification reaction, adding a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid into the container while carrying out the esterification reaction, accelerating the reaction speed, mixing and processing the raw materials comprising the phytosterol, the fatty acid, the edible dissolving agent, the eicosapentaenoic acid and the oleic acid, adding a flavor enhancer, sodium glutamate, a nutrient flavoring additive prepared from water-soluble protein and a vitamin agent, mixing and processing the raw materials to obtain an oil body, filtering the oil body, filling the oil body into a specified container to prepare the phytosterol ester, carrying out the esterification reaction by using the phytosterol and the fatty acid to obtain the phytosterol ester, having high nutritional value and being convenient for food processing, adding the nutrient flavoring additive into the interior during the reaction, increase the food processing value of the phytosterol ester.
It is noted that, herein, relational terms such as first and second (a, b, etc.) and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A preparation method of phytosterol ester rich in oleic acid is characterized in that: the method comprises the following operation steps:
s1: selecting a certain amount of corn and soybean, physically purifying the corn and the soybean to obtain phytosterol, wherein the phytosterol is an important component of plant cells, is a sterol substance with similar structure and biochemical characteristics to cholesterol, and selects a certain amount of fatty acid, and the fatty acid is a compound consisting of three elements of carbon, hydrogen and oxygen and is a main component of neutral fat, phospholipid and glycolipid;
s2: selecting a certain amount of edible dissolving agent for later use, selecting a certain amount of eicosapentaenoic acid which is colorless to light yellow transparent liquid at normal temperature, is tasteless and odorless, has a certain smell after oxidation, and selecting a certain amount of oleic acid for later use;
s3: preparing a nutritional flavoring aid, wherein the nutritional flavoring aid comprises a flavoring agent, sodium glutamate, an edible fungus nutrient material, water-soluble protein and a vitamin agent, the edible fungus nutrient material is used as a matrix, and the rest raw materials are mixed for use;
s4: the phytosterol and fatty acid are mixed in a container for esterification, and a proper amount of edible dissolving agent, eicosapentaenoic acid and oleic acid are added into the container while the esterification is carried out, so that the reaction speed is accelerated;
s5: mixing plant sterol, fatty acid, edible dissolving agent, eicosapentaenoic acid and oleic acid as raw materials, and adding flavor enhancer, sodium glutamate, edible fungus nutrient material, water-soluble protein and vitamin agent to obtain nutrition flavor enhancer;
s6: the preparation method comprises the following steps of mixing and processing raw materials to obtain a grease body, filtering the grease body, and filling the filtered grease body into a specified container to prepare the phytosterol ester.
2. The method of claim 1, wherein the step of preparing phytosterol esters enriched in oleic acid comprises: in the S1 and S2 steps, the content of the phytosterol is 32-49%, the content of the fatty acid is 19-32%, the content of the edible dissolving agent is 10-16%, the content of the eicosapentaenoic acid is 20-34%, and the content of the oleic acid is 8-14%.
3. The method of claim 2, wherein the step of preparing phytosterol esters enriched in oleic acid comprises: the content of the phytosterol is 32%, the content of the fatty acid is 22%, the content of the edible dissolving agent is 11%, the content of the eicosapentaenoic acid is 25%, and the content of the oleic acid is 10%.
4. The method of claim 2, wherein the step of preparing phytosterol esters enriched in oleic acid comprises: the content of the phytosterol is 34%, the content of the fatty acid is 21%, the content of the edible dissolving agent is 10%, the content of the eicosapentaenoic acid is 27%, and the content of the oleic acid is 8%.
5. The method of claim 1, wherein the step of preparing phytosterol esters enriched in oleic acid comprises: in the step S3, the proportion of the flavor enhancer is 12-22%, the proportion of the sodium glutamate is 20-30%, the proportion of the edible fungus nutrient material is 30-45%, the proportion of the water-soluble protein is 10-19%, and the proportion of the vitamin agent is 11-18%.
6. The method of claim 5, wherein said step of preparing phytosterol esters enriched in oleic acid comprises: the flavor enhancer comprises 13% of flavor enhancer, 22% of sodium glutamate, 33% of edible fungus nutrient material, 15% of water-soluble protein and 17% of vitamin agent.
7. The method of claim 5, wherein said step of preparing phytosterol esters enriched in oleic acid comprises: the flavor enhancer comprises 15% of flavor enhancer, 21% of sodium glutamate, 32% of edible fungus nutrient material, 17% of water-soluble protein and 15% of vitamin agent.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000035619A (en) * | 1998-11-26 | 2000-06-26 | 프리돌린 클라우스너, 롤란드 비. 보레르 | Phytosterol and/or phytostanol derivatives |
| CN1515197A (en) * | 1998-03-24 | 2004-07-28 | ������������ʽ���� | Beverage products |
| CN101235067A (en) * | 2008-01-11 | 2008-08-06 | 浙江工业大学 | Process for preparing plant sterol ester |
| CN101538306A (en) * | 2009-04-28 | 2009-09-23 | 国家粮食储备局西安油脂科学研究设计院 | Preparation method of phytosterin ester rich in oleic acid |
| CN101845473A (en) * | 2010-06-03 | 2010-09-29 | 江南大学 | Method for effectively synthesizing phytosterol ester |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1515197A (en) * | 1998-03-24 | 2004-07-28 | ������������ʽ���� | Beverage products |
| KR20000035619A (en) * | 1998-11-26 | 2000-06-26 | 프리돌린 클라우스너, 롤란드 비. 보레르 | Phytosterol and/or phytostanol derivatives |
| CN101235067A (en) * | 2008-01-11 | 2008-08-06 | 浙江工业大学 | Process for preparing plant sterol ester |
| CN101538306A (en) * | 2009-04-28 | 2009-09-23 | 国家粮食储备局西安油脂科学研究设计院 | Preparation method of phytosterin ester rich in oleic acid |
| CN101845473A (en) * | 2010-06-03 | 2010-09-29 | 江南大学 | Method for effectively synthesizing phytosterol ester |
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