CN113498808A - Coconut oil composition and preparation method and application thereof - Google Patents
Coconut oil composition and preparation method and application thereof Download PDFInfo
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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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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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
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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Abstract
The invention relates to a coconut oil composition and a preparation method and application thereof, wherein the coconut oil composition comprises the following components: (1) based on the total amount of glyceride, the content of DAG is 70-90%, and the content of TAG is 9-30%; and (2) based on the total amount of fatty acid, the coconut oil composition has a melting point range of 35-40 ℃, and is applied to the preparation of the non-dairy creamer, wherein the lauric acid content is 40-45%, the myristic acid content is 18-23%, the oleic acid content is 8-12%, and the linoleic acid content is 1.5-2.7%. The nutritional non-dairy creamer can be applied to the production of non-dairy creamer, does not contain trans fatty acid while improving the nutritional characteristics, and meets the pursuit of consumers for healthy and green diet.
Description
Technical Field
The invention relates to the field of food processing, in particular to a coconut oil composition and a preparation method and application thereof.
Background
Since the twentieth century, the beneficial functions of Diacylglycerol (DAG) have been gradually discovered and have been paid close attention to people, and thus have become a research hotspot. DAG is a natural component of edible oil, and is present in cottonseed oil in an amount of up to 9%, generally no more than 10%.
Research shows that after long-term consumption of DAG, the accumulation of fat in internal organs can be inhibited, and the levels of serum triglyceride and cholesterol after meal can be reduced, so that the food can be used for preventing and treating various cardiovascular and cerebrovascular diseases, type II diabetes mellitus, related complications and the like.
Coconut oil is a special vegetable oil, and is a non-volatile oil prepared by refining coconut tree seeds of Palmae. The melting point is between 24 ℃ and 27 ℃, the material is semi-solid or solid at room temperature (25 ℃) and is clear liquid when the temperature is higher than 27 ℃. Unrefined coconut oil contains a small amount of lactone, which makes it have a strong coconut flavor.
The coconut oil has high content of medium-short chain fatty acid, is digested and absorbed by human body, can be rapidly metabolized in human body to provide energy, and is not stored in human body in the form of fat, thereby achieving the effect of inhibiting weight gain. In addition, coconut oil can remarkably reduce the contents of cholesterol, glyceride, phospholipid, low-density lipoprotein cholesterol and the like in blood, liver and heart of mice, and can increase the content of high-density lipoprotein cholesterol so as to prevent various cardiovascular diseases. Studies have reported that lauric acid in coconut oil, when digested, forms monoglycerides of lauric acid, which are effective in killing several bacteria and viruses. The capric acid and caprylic acid contained in the coconut oil also have certain bacteriostatic action. Therefore, coconut oil is a vegetable oil with high nutritive value.
Coffee is the second most consumed beverage in the world, which results in a high demand for creamer. The non-dairy creamer is a powdery product which is prepared by taking vegetable oil, protein and syrup as main raw materials and adding auxiliary materials such as an emulsifier and the like through processes such as emulsification, homogenization, spray drying and the like, can reduce the bitter taste of coffee, increases the fragrance and whitens, and has the advantages of good stability, convenience in storage and transportation and the like. The grease in the non-dairy creamer provides the non-dairy creamer with texture and viscosity and endows the product with mellow mouthfeel, and the ideal melting point is 35-40 ℃. At present, hydrogenated vegetable oil is mostly used as a core material in the commercial vegetable fat powder, and trans-fatty acid is often generated in the hydrogenation process. Excessive consumption of trans fatty acids can cause great harm to human bodies, and a series of diseases are caused. A large number of researches show that trans-fatty acid can reduce the level of high-density lipoprotein cholesterol, increase the levels of serum total cholesterol, serum triglyceride and low-density lipoprotein cholesterol, and easily cause arteriosclerosis, coronary heart disease and thrombosis. In addition, excessive intake of trans fatty acids increases the risk of diabetes, affects the growth and development of children, and the like. Therefore, there is a need for a substitute for hydrogenated vegetable oils to produce non-trans fatty acid vegetable fat powders.
Disclosure of Invention
Based on this, an object of the present invention is to provide a coconut oil composition having a melting point in the range of 35 to 40 ℃.
The specific technical scheme is as follows:
a coconut oil composition comprises the following components:
(1) based on the total amount of glyceride, the content of DAG is 70-90%, and the content of TAG is 9-30%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 40-45%, the myristic acid content is 18-23%, the oleic acid content is 8-12%, and the linoleic acid content is 1.5-2.7%.
In some of these embodiments, the coconut oil composition comprises the following components:
(1) based on the total amount of glyceride, the content of DAG is 70-90%, and the content of TAG is 9-30%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 40-45%, the myristic acid content is 18-23%, the oleic acid content is 8-12%, the linoleic acid content is 1.5-2.7%, the caprylic acid content is 1.0-4.2%, the capric acid content is 2.2-6.2%, the palmitic acid content is 11.0-14.5%, and the stearic acid content is 3.0-5.0%.
In some of these embodiments, the coconut oil composition comprises the following components:
(1) based on the total amount of glyceride, the content of DAG is 80-90%, and the content of TAG is 9-20%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 41-44%, the myristic acid content is 19-22%, the oleic acid content is 9-12%, and the linoleic acid content is 1.8-2.5%.
In some of these embodiments, the coconut oil composition comprises the following components:
(1) based on the total amount of glyceride, the content of DAG is 80-90%, and the content of TAG is 9-20%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 41-44%, the myristic acid content is 19-22%, the oleic acid content is 9-12%, the linoleic acid content is 1.8-2.5%, the caprylic acid content is 1.6-4.2%, the capric acid content is 2.3-6.1%, the palmitic acid content is 11.2-14.2%, and the stearic acid content is 3.2-4.8%.
In some of these embodiments, the coconut oil composition comprises the following components:
(1) based on the total amount of glyceride, the content of DAG is 88-92 percent, and the content of TAG is 9-11 percent; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 41-42%, the myristic acid content is 20-22%, the oleic acid content is 10-12%, the linoleic acid content is 2.0-2.5%, the caprylic acid content is 1.8-2.2%, the capric acid content is 2.6-3.1%, the palmitic acid content is 13.2-14.2%, and the stearic acid content is 4.4-4.7%.
The invention also aims to provide a preparation method of the coconut oil composition.
The technical scheme for realizing the purpose is as follows:
a preparation method of coconut oil composition comprises the following steps:
(1) obtaining free fatty acid by saponification of coconut oil;
(2) carrying out esterification reaction on the free fatty acid obtained in the step (1) and glycerol through lipase catalysis, and purifying and recycling to obtain the coconut oil with the DAG content of 99-100%;
(3) blending the coconut oil with DAG content of 99-100% and the raw oil according to a proportion to prepare the coconut oil.
In some of these embodiments, the molar ratio of free fatty acids to glycerol in step (2) of the above process is 1: 3 to 5.
In some embodiments, the raw oil in step (3) is any one of coconut oil, soybean oil and camellia oil, preferably coconut oil.
In some embodiments, in the step (3), the raw oil is coconut oil, and the blending ratio of the coconut oil to the coconut oil with DAG content of 99% -100% is 0.8-3.3: 6.7 to 9.2.
In some embodiments, in the step (3), the blending ratio of the coconut oil to the coconut oil with DAG content of 99% -100% is 1-2: 8-9.
The invention also aims to provide the non-dairy creamer.
The technical scheme for realizing the purpose is as follows:
a non-dairy creamer comprises the above coconut oil composition.
In some embodiments, the coconut oil composition is present in an amount of 20% to 30% based on the total amount of the non-dairy creamer.
In some embodiments, the non-dairy creamer comprises one or more of a sugar, a protein, an emulsifier, a thickener, a stabilizer, and a flavoring; preferably, the composition contains 2 to 5 percent of sodium caseinate, 0.2 to 0.4 percent of glycerin monostearate, 0.8 to 1.6 percent of sucrose fatty acid ester, 0.1 to 0.2 percent of sodium citrate, 0.1 to 0.2 percent of dipotassium hydrogen phosphate and 62.6 to 76.8 percent of corn syrup based on the total weight of the non-dairy creamer.
One of the purposes of the invention is to provide a beverage.
The technical scheme for realizing the purpose is as follows:
a beverage contains the above non-dairy creamer.
In some embodiments, the beverage is coffee, a juice beverage, a vegetable protein beverage, or a milk beverage.
Compared with the prior art, the invention has the following beneficial effects:
the inventor of the invention researches and discovers that the melting point of the coconut oil is correspondingly changed by changing the glyceride structure of the coconut oil. Accordingly, the inventor finds that a specific coconut oil composition is obtained by blending coconut oil, and when the content of the glyceride of the specific coconut oil composition is 70% -90%, the content of DAG is 9% -30%; in addition, when the content of the fatty acid is 40-45 percent of lauric acid, 18-23 percent of myristic acid, 8-12 percent of oleic acid and 1.5-2.5 percent of linoleic acid, the melting point range of the coconut oil composition is 35-40 ℃, and the coconut oil composition is applied to the preparation of the non-dairy creamer. The nutritional non-dairy creamer can be applied to the production of non-dairy creamer, does not contain trans fatty acid while improving the nutritional characteristics, and meets the pursuit of consumers for healthy and green diet.
Drawings
FIG. 1 is a graph showing the results of measurement of the particle size distribution of the emulsion of each fat and oil composition in example 3.
FIG. 2 is an external view of each group of non-dairy creamer in example 4, wherein cores of non-dairy creamer cores numbered 1 to 5 are grease compositions 1 to 5, respectively, and cores of non-dairy creamer cores numbered 6 are coconut oil and fat in DAG of high purity.
Detailed Description
The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. The various chemicals used in the examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
As used herein, "coconut oil" refers to a non-volatile oil obtained by refining the seeds of the coconut tree belonging to the family Palmae, a natural oil extracted from coconut meat.
As used herein, "drink" refers to a liquid food that is produced from water as a basic raw material by various formulations and manufacturing processes and is ready for direct consumption by humans. Besides providing water, the beverage contains various nutritional ingredients such as sugar, acid, milk, various amino acids, vitamins, inorganic salts and the like in different types of beverages. The beverage provided by the invention is specifically coffee, fruit and vegetable juice beverage, vegetable protein beverage, milk beverage and the like.
Furthermore, as used herein, the term "or" is an inclusive "or" symbol and is equivalent to the term "and/or," unless the context clearly dictates otherwise. The term "based on" is not exclusive and allows for being based on other factors not described, unless the context clearly dictates otherwise. Furthermore, throughout the specification the meaning of "a", "an" and "the" include plural referents. The meaning of "in.
In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
The present invention will be described in further detail with reference to specific examples.
Example 1 preparation of oil and fat composition
1. Preparation method of high-purity DAG coconut oil
Obtaining free fatty acid by saponification of coconut oil, and then carrying out enzymatic esterification reaction with glycerol to obtain the coconut oil rich in DAG:
adding distilled water, potassium hydroxide and 95% ethanol into a round-bottom flask, refluxing in an electric heating constant-temperature water bath kettle at 80 deg.C for 1h, cooling, adding 50mL distilled water and 100mL n-hexane, extracting unsaponifiable matter with a separating funnel, and acidifying the obtained water layer with hydrochloric acid. 50mL of n-hexane was added, and the precipitated fatty acid was extracted with a separatory funnel to remove the aqueous layer. Removing water with anhydrous sodium sulfate, filtering, rotary evaporating the filtrate at 40 deg.C, and vacuum-pumping to remove residual ethanol and water to obtain free fatty acid. The molar ratio of free fatty acid to glycerol is 1: 4, uniformly mixing, and carrying out esterification reaction under the catalysis of Lipase PCL (derived from an enzyme disclosed in CN108642026A partial glyceride Lipase mutant and application thereof), wherein the addition amount of the Lipase PCL is 5 percent of the total mass (accounting for the total mass of glycerol and fatty acid), and the reaction temperature is 35 ℃. After 24 hours of reaction, the mixture was centrifuged, the upper oil phase was recovered, and fatty acids and monoglycerides were removed therefrom by distillation separation, whereby high-purity DAG coconut oil (specifically, DAG 99.21%; TAG 0.77%) having a DAG content of 99% was obtained.
2. Blending
The raw oil is blended according to the composition of raw oil (the three vegetable oils are respectively coconut oil, soybean oil and camellia oil, and respectively food-grade Yefang brand coconut oil, south China sea red bay soybean oil and Fujian Sanjiujun camellia oil) and glyceride of high-purity DAG coconut oil, so that the DAG content of the oil composition is 70-90%. It is known that the TAG content of the raw oil is a1, the DAG content is B1, the TAG content of the high-purity DAG coconut oil is a2 (calculated as 1%), and the DAG content is B2 (calculated as 99%). When 100g of the oil and fat composition (TAG content: A, DAG content: B) was obtained, M1 g of the feed oil and M2 g of the high-purity DAG coconut oil and fat were required. M1 and M2 were calculated according to the following formulas.
A1×M1+A2×M2＝A×100
B1×M1+B2×M2＝B×100
Preparing a grease composition 1 with DAG content of 90% by taking coconut oil as raw oil and coconut grease with high-purity DAG according to a ratio (1: 9);
preparing a grease composition 2 with the DAG content of 80% by taking coconut oil as raw oil and coconut oil of high-purity DAG according to the proportion (2: 8);
preparing a grease composition 3 with DAG content of 70% by taking coconut oil as raw oil and coconut oil of high-purity DAG according to a ratio (3: 7);
taking soybean oil as raw material oil, and blending with high-purity DAG coconut oil according to a ratio (3: 7) to obtain an oil composition 4 with DAG content of 70%;
the camellia oil is used as raw oil, and is mixed with the coconut oil of high-purity DAG according to the proportion (3: 7) to prepare an oil composition 5 with DAG content of 70%.
3. Extraction of fat composition (commercial oil for non-dairy creamer 1, commercial oil for non-dairy creamer 2) from commercial non-dairy creamer
The commercial non-dairy creamer 1 is Nestle non-dairy creamer, the commercial non-dairy creamer 2 is Taigu non-dairy creamer, and the specific method comprises the following steps with reference to the determination of fat in GB 5009.6-2016 food safety national standard food:
(1) hydrolysis: 4.357g of Nestle non-dairy creamer and 4.685g of Turkey red non-dairy creamer are weighed and placed in a 50mL test tube, 8mL of water is added, and after uniform mixing, 10mL of hydrochloric acid is added. The test tube is put into a water bath with the temperature of 70-80 ℃, and is stirred for 1 time by a glass rod every 5-10 min until the sample is completely digested, which lasts for about 40-50 min.
(2) Extraction: the tube was removed, 10mL of ethanol was added, and mixed. After cooling, the mixture was transferred into a 100mL stoppered graduated cylinder, and the tube was washed several times with 25mL dry ether and poured into the graduated cylinder. After the anhydrous ether is poured into the measuring cylinder, adding the plug, shaking for 1min, carefully opening the plug, discharging gas, plugging, standing for 12min, carefully opening the plug, and washing the plug and fat attached to the opening of the measuring cylinder with ether. Standing for 10-20 min, sucking supernatant liquid out of a cone with constant weight when the upper liquid is clear, adding 5mL of anhydrous ether into a measuring cylinder with a plug, shaking, standing, sucking the upper layer of ether out of the cone, and putting the cone into the original cone.
(3) Weighing: taking down the receiving bottle, recovering anhydrous ether or petroleum ether, evaporating to dryness on a water bath when 1-2 mL of solvent in the receiving bottle remains, drying at 100 +/-5 ℃ for 1h, cooling in a dryer for 0.5h, and weighing. The above procedure was repeated until the weight was constant (until the difference between the two weighings did not exceed 2 mg).
(4) Calculating the content of fat: by the formula X ═ (m1-m0)/m2 × 100, where: x-the amount of fat in the sample, in grams per hundred grams (g/100 g); m 1-constant weight receiving bottle and fat content in grams (g); m 0-receiving bottle mass in grams (g); m 2-mass of sample in grams (g); 100-conversion factor.
Finally calculating to obtain XNestle nest＝13.979g/100g，XTaigu16.648g/100g, and the oil compositions extracted from two commercial powders (commercial powder 1 oil, commercial powder 2 oil) were used for subsequent analysis.
Example 2 analysis of physical and chemical Properties of oil and fat composition
1. And (3) detecting the composition of glyceride:
the glyceride composition of each group of fat compositions (fat samples) in example 1 was analyzed by high performance liquid chromatography, and the analysis results are specifically shown in table 2-1 below.
Blending the high-purity DAG coconut oil with three vegetable oils (coconut oil, soybean oil and camellia oil) to ensure that the DAG content of the oil composition is between 70 and 90 percent. The results are shown in Table 2-1. As can be seen from the results of the liquid chromatography, TAG (more than 97%) is predominant in the glyceride composition of the commercial oil for vegetable fat powder. After the enzymatic modification, the DAG content of the coconut oil is obviously improved (99.21%). And blending to obtain the grease compositions with different DAG contents.
TABLE 2-1 glyceride composition of the oil samples
Note: in the above table, TAG is triglyceride, DAG is diglyceride, and the "other" component means monoglyceride or the like having a small content when the glyceride composition is measured by high performance liquid chromatography.
2. Fatty acid component analysis:
referring to the national standard method ISO 5509:2000(E), the mixed fatty acids in the product were subjected to methyl esterification treatment, and then detected by using a gas chromatograph, 37 fatty acid methyl ester standards were used as standards, and the fatty acid compositions of the raw oil (coconut oil, camellia oil, soybean oil) and each group of grease compositions (grease samples) in example 1 were respectively detected by an area normalization method, and the detection results are respectively shown in the following tables 2-2 and 2-3.
The raw oil of the oil compositions 1 to 3 is coconut oil, the raw oil of the oil composition 4 is soybean oil, and the raw oil of the oil composition 5 is camellia oil. As can be seen from the fatty acid compositions shown in Table 2-2, the lauric acid content of coconut oil is the highest, accounting for about 50%, followed by myristic acid, palmitic acid, caprylic acid, and the like. Soybean oil is mainly composed of unsaturated fatty acids, with the highest linoleic acid content (52.93%), followed by oleic acid. The main fatty acid in camellia oil is oleic acid (79.09%), and linoleic acid and palmitic acid are the following.
TABLE 2-2 fatty acid composition of feed oil
| Composition (%) | Coconut oil | Soybean oil | Camellia oil |
| C8: 0/Octanoic acid | 7.29 | / | / |
| C10: 0/capric acid | 6.11 | / | / |
| C12: 0/lauric acid | 47.50 | / | / |
| C14: 0/myristic acid | 18.27 | / | / |
| C16: 0/palmitic acid | 9.24 | 10.67 | 8.11 |
| C18: 0/stearic acid | 2.92 | 4.22 | 2.23 |
| C18: 1/oleic acid | 6.74 | 23.13 | 79.09 |
| C18: 2/linoleic acid | 1.65 | 52.93 | 9.04 |
| C18: 3/linolenic acid | / | 7.09 | 0.57 |
| Others | 0.28 | 1.96 | 0.96 |
Note: in the table, "other" components mean fatty acids with a small content, such as eicosanoic acid, heneicosanoic acid, etc., which are detected by qualitative analysis using 37 fatty acid methyl ester standards when the fatty acid composition is detected by gas chromatography, as follows.
As can be seen from the results of the fatty acid composition detection in the oil compositions shown in the following tables 2 to 3, the lauric acid content of the oil compositions 1, 2 and 3 is more than 40%, the oleic acid content is between 8% and 12%, and the linoleic acid content is between 1.5% and 2.5%. The lauric acid content in the oil compositions 4 and 5 blended with the soybean oil and the camellia oil is reduced, and the oleic acid content and the linoleic acid content are increased. Of the fatty acid compositions of the two commercial oils for creamer, mainly lauric acid (42%) and stearic acid (22%), unsaturated fatty acids are rare, mainly because vegetable oils are hydrogenated, unsaturated double bonds are hydrogenated and converted into saturated fatty acids, and trans fatty acids are also produced at about 0.4%.
TABLE 2-3 fatty acid composition of grease samples
3. Sliding melting point determination:
the measurement results are shown in the following tables 2-4 by the method in GB/T24892-2010 determination of melting point (slip point) of animal and vegetable oils and fats in open capillary.
TABLE 2-4 sliding melting points of grease samples
| Sample (I) | Sliding melting Point (. degree.C.) |
| High purity DAG coconut oil | 42.5±1.0 |
| Oil and |
38.6±0.5 |
| Oil and |
37.2±0.8 |
| Oil and fat composition 3 | 36.4±0.6 |
| Fat or |
31.0±1.0 |
| Fat or oil composition 5 | 30.5±1.2 |
| Commercialized oil for |
39.5±1.0 |
| Commercialized oil for |
40.0±0.8 |
The research finds that the oil with the melting point of 35-40 ℃ has good plasticity and stability, and is suitable for being used as the core material of the non-dairy creamer, thereby improving the quality of the product. As can be seen from the results, the melting point of the unformulated high purity DAG coconut oil was about 42.5 ℃, the melting points of the oil compositions 1, 2, 3 were between 35 ℃ and 40 ℃, and the melting points of the oil compositions 4, 5 were reduced to about 30 ℃. When the melting point of the grease is too high, more crystals are generated, which is not favorable for the stability of the emulsion; when the melting point is too low, the plasticity of the grease is poor, and the prepared non-dairy creamer is easy to produce oil and poor in storage stability.
EXAMPLE 3 preparation of non-dairy creamer
1. Preparation of the emulsion
(1) Preparation of the aqueous phase: first, 1.5g of sodium caseinate was dissolved in 69.35g of pure water at 60 ℃ under stirring, and then 0.6g of sucrose fatty acid ester, 0.1g of sodium citrate, 0.1g of dipotassium hydrogen phosphate and 25g of corn syrup were added. Mixing at high speed with a high speed shearer at 10000rpm to obtain water phase.
(2) Preparation of oil phase: heating 10g of each group of oil and fat compositions to above 75 deg.C, adding oleophilic emulsifier glyceryl monostearate 0.15g, stirring to dissolve, and making into oil phase.
(3) Homogenizing: heating the water phase and the oil phase to a certain temperature, and mixing at a high speed of 10000rpm by a high-speed shearing machine. Then the mixture is homogenized by a high-pressure homogenizer under the homogenizing pressure of 20MPa to 40 MPa.
2. Particle size distribution of emulsion
The emulsions were diluted with distilled water, and the particle size was measured using a nanometer laser particle sizer, and the results of the detection of each group of emulsions are shown in table 3-1 below.
TABLE 3-1 average particle size of emulsion
Wherein the commercialized non-dairy creamer 1 is Nestle non-dairy creamer, and the commercialized non-dairy creamer 2 is Turkey non-dairy creamer.
The emulsion obtained under the same conditions was analyzed for particle size, and the results are shown in FIG. 1 and Table 3-1. As can be seen from the results, the oil and fat composition prepared using coconut oil as the raw oil had a smaller emulsion particle size and a more stable system. The emulsion of the commercial oil for vegetable fat powder has a large particle size, and may contain a substance having a large particle size in its formulation.
3. Spray drying to prepare non-dairy creamer
And (3) spray drying the emulsion by adopting a pressure type spray dryer. The compressed air is 0.2MPa, and the inlet air temperature is 160-200 ℃. And collecting the powder after spray drying is finished, and storing the powder in a dryer in the dark.
EXAMPLE 4 non-dairy creamer Performance analysis
(1) Sensory analysis
Respectively placing appropriate amount of non-dairy creamer in a flat plate as shown in FIG. 2, wherein core materials of non-dairy creamer 1-5 are respectively grease compositions 1-5, core material of non-dairy creamer 6 is high purity DAG coconut grease, and observing color and state in a place with sufficient light. 2g of the non-dairy creamer was added to 10mL of black coffee liquid at 60 ℃ to taste the flavor, and the specific results are shown in Table 4-1 below.
TABLE 4-1 organoleptic analysis of creamer
(2) Embedding rate
Surface oil content: m g powder was extracted with 40mL of petroleum ether for 1min, the mixture was filtered under suction into a constant weight dry flask (M1), and the filter residue and filter paper were washed with petroleum ether and filtered under suction. The petroleum ether was evaporated to dryness, dried in an oven at 105 ℃ to constant weight (M2), placed in a desiccator to cool for 30min and weighed.
The oil composition has stable property, and the loss in the preparation process is negligible, so the total oil content is calculated according to the mass ratio.
(3) Water content ratio
Putting a certain amount of non-dairy creamer into a drying oven at 105 ℃, and drying to constant weight. The water content is the ratio of the reduced mass to the original mass, and the specific test results are shown in table 4-2 below.
TABLE 4-2 embedding percentage and Water content of non-dairy creamer
The property analysis of the prepared non-dairy creamer product and the commercialized non-dairy creamer shows that the non-dairy creamer prepared by taking the grease compositions 4 and 5 and the high-purity DAG coconut grease as core materials has the embedding rate of less than 85 percent, the rest embedding rates are all more than 89 percent, and the non-dairy creamer has good stability. The water content reflects the efficiency of spray drying and the quality of the product, and the stability of the product with less water content is higher. Therefore, the core material is high in embedding rate and low in water content of the non-dairy creamer prepared from the grease composition 1-3. The nutritional non-dairy creamer can be widely applied to the production of non-dairy creamer, does not contain trans fatty acid while improving the nutritional characteristics, and meets the pursuit of consumers for healthy and green diet.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (12)
1. The coconut oil composition is characterized by comprising the following components:
(1) based on the total amount of glyceride, the content of DAG is 70-90%, and the content of TAG is 9-30%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 40-45%, the myristic acid content is 18-23%, the oleic acid content is 8-12%, and the linoleic acid content is 1.5-2.7%.
2. The coconut oil composition of claim 1, further comprising:
(1) based on the total amount of glyceride, the content of DAG is 80-90%, and the content of TAG is 9-20%; and the number of the first and second electrodes,
(2) based on the total amount of fatty acid, the lauric acid content is 41-44%, the myristic acid content is 19-22%, the oleic acid content is 9-12%, and the linoleic acid content is 1.8-2.5%.
3. The coconut fat composition of any one of claims 1 to 2, wherein the coconut fat composition has a melting point in the range of 35 ℃ to 40 ℃.
4. A process for the preparation of a coconut oil composition as claimed in any one of claims 1 to 2 comprising the steps of:
(1) obtaining free fatty acid by saponification of coconut oil;
(2) carrying out esterification reaction on the free fatty acid obtained in the step (1) and glycerol through lipase catalysis, and purifying and recycling to obtain the coconut oil with the DAG content of 99-100%;
(3) blending the coconut oil with DAG content of 99-100% and the raw oil according to a proportion to prepare the coconut oil.
5. The method according to claim 4, wherein the molar ratio of free fatty acid to glycerin in step (2) is 1: 3 to 5.
6. The method according to claim 5, wherein the raw oil in step (3) is any one of coconut oil, soybean oil and camellia oil, preferably coconut oil.
7. The preparation method according to claim 6, wherein the raw oil in step (3) is coconut oil, and the blending ratio of the coconut oil to the coconut oil with DAG content of 99% -100% is 0.8-3.3: 6.7 to 9.2.
8. The preparation method according to claim 7, wherein in the step (3), the blending ratio of the coconut oil to the coconut oil with DAG content of 99-100% is 1-2: 8-9.
9. A non-dairy creamer characterized in that said non-dairy creamer comprises the coconut oil fat composition of any of claims 1 to 3.
10. The creamer according to claim 9, wherein said coconut oil composition is present in an amount of 20% to 30% based on the total creamer.
11. The creamer according to claim 10, wherein said creamer contains one or more of sugars, proteins, emulsifiers, thickeners, stabilizers and flavors; preferably, the composition contains 2 to 5 percent of sodium caseinate, 0.2 to 0.4 percent of glycerin monostearate, 0.8 to 1.6 percent of sucrose fatty acid ester, 0.1 to 0.2 percent of sodium citrate, 0.1 to 0.2 percent of dipotassium hydrogen phosphate and 62.6 to 76.8 percent of corn syrup based on the total weight of the non-dairy creamer.
12. A beverage comprising the creamer of any of claims 9-11.
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