CN113498808B - 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, a preparation method and application thereof, wherein the coconut oil composition comprises the following components: (1) The content of DAG is 70-90 percent and the content of TAG is 9-30 percent based on the total amount of glyceride; and (2) based on the total amount of fatty acid, 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%, and the coconut oil composition has a melting point range of 35-40 ℃, and is applied to the preparation of the vegetable fat powder, so that the prepared vegetable fat powder has good embedding rate and stability. The nutritional powder is predicted to be applicable to the production of the non-dairy creamer, does not contain trans fatty acid while improving the nutritional characteristics of the non-dairy creamer, and accords with the pursuit of consumers for healthy 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 function of Diacylglycerol (DAG) has been increasingly discovered and has received close attention as a research hotspot. DAG is a natural component of edible oil, and can be up to 9% in cottonseed oil, generally not more than 10%.
Research shows that the DAG can inhibit accumulation of fat in viscera, reduce postprandial serum triglyceride and cholesterol levels, and further prevent and treat various cardiovascular and cerebrovascular diseases, type II diabetes, related complications and the like after long-term consumption.
Coconut oil is a special vegetable oil, and is non-volatile oil prepared by refining seeds of coconut tree of Palmae. The melting point is between 24 ℃ and 27 ℃, the material is semi-solid or solid at room temperature (25 ℃), and the material is clear liquid when the temperature is higher than 27 ℃. Unrefined coconut oil contains trace amounts of lactones which impart a rich coconut flavor.
The coconut oil has high content of medium and short chain fatty acids, is digested and absorbed by human body, and can be rapidly metabolized in human body to provide energy without being stored in fat form in human body, thereby achieving the effect of inhibiting weight increase. In addition, coconut oil can remarkably reduce the contents of cholesterol, glyceride, phospholipid, low density lipoprotein cholesterol and the like in the blood, liver and heart of mice, and can increase the content of high density lipoprotein cholesterol, thereby preventing various cardiovascular diseases. Studies have reported that lauric acid in coconut oil forms monoglyceride of lauric acid upon digestion, which is effective in killing several bacteria and viruses. Capric acid and caprylic acid contained in coconut oil also have certain antibacterial effect. Therefore, coconut oil is a vegetable fat with high nutritive value.
Coffee is the second most consumed beverage worldwide, which results in a high demand for creamer. The vegetable fat powder is a powdery product which is prepared by using vegetable oil, protein, syrup as main raw materials, adding auxiliary materials such as an emulsifying agent and the like and adopting the processes of emulsification, homogenization, spray drying and the like, can reduce the bitter taste of coffee, and has the advantages of good stability, convenient storage and transportation and the like. The grease in the vegetable fat powder provides the texture and viscosity of the vegetable fat powder, and gives the product a mellow taste, and the ideal melting point is 35-40 ℃. Currently, most commercially available vegetable fat powder uses hydrogenated vegetable oil as a core material, and trans fatty acid is often generated in the hydrogenation process. Excessive consumption of trans fatty acids can cause serious harm to the human body, causing a series of diseases. A large number of researches show that trans fatty acid can reduce the high density lipoprotein cholesterol level, raise the serum total cholesterol, serum triglyceride and low density lipoprotein cholesterol level, and is easy to cause arteriosclerosis, coronary heart disease and thrombosis. In addition, ingestion of excessive amounts of trans fatty acids increases the risk of developing diabetes, affects the growth and development of children, and the like. Therefore, there is a need for a hydrogenated vegetable oil substitute that produces non-trans fatty acid creamer.
Disclosure of Invention
Based on this, it is an object of the present invention to provide a coconut oil and fat composition having a melting point in the range of 35 to 40 ℃.
The specific technical scheme is as follows:
a coconut oil composition comprising the following components:
(1) The content of DAG is 70-90 percent and the content of TAG is 9-30 percent based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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 described above comprises the following components:
(1) The content of DAG is 70-90 percent and the content of TAG is 9-30 percent based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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 described above comprises the following components:
(1) The content of DAG is 80 to 90 percent and the content of TAG is 9 to 20 percent based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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 described above comprises the following components:
(1) The content of DAG is 80 to 90 percent and the content of TAG is 9 to 20 percent based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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 described above comprises the following components:
(1) The DAG content is 88 to 92 percent and the TAG content is 9 to 11 percent based on the total glyceride; and, in addition, the method comprises the steps of,
(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 at providing a preparation method of the coconut oil and fat composition.
The technical scheme for achieving the purpose is as follows:
a preparation method of a coconut oil composition comprises the following steps:
(1) Saponifying coconut oil to obtain free fatty acid;
(2) The free fatty acid obtained in the step (1) and glycerin are subjected to esterification reaction under the catalysis of lipase, and the coconut oil with 99% -100% DAG content is prepared after purification and recovery;
(3) Blending coconut oil with DAG content of 99% -100% with raw oil according to a certain proportion.
In some embodiments, the molar ratio of free fatty acid to glycerol in step (2) of the above method is 1:3 to 5.
In some embodiments, the raw oil in step (3) of the above method is any one of coconut oil, soybean oil and camellia oil, preferably coconut oil.
In some embodiments, in the step (3), the raw material oil is coconut oil, and the blending ratio of coconut oil and 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 the DAG content of 99% -100% is 1-2: 8-9.
It is also an object of the present invention to provide a vegetable fat powder.
The technical scheme for achieving the purpose is as follows:
a vegetable fat powder contains the above coconut fat 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 vegetable fat powder comprises one or more of sugar, protein, emulsifier, thickener, stabilizer, and flavoring agent; preferably, the corn syrup contains 2 to 5 percent of sodium caseinate, 0.2 to 0.4 percent of glyceryl 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 amount of the non-dairy creamer.
It is also an object of the present invention to provide a beverage.
The technical scheme for achieving the purpose is as follows:
a beverage contains the above plant fat powder.
In some embodiments, the beverage is a 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 present inventors have found that by changing the glyceride structure of coconut oil, the melting point thereof is correspondingly changed. Accordingly, the inventor finds that a specific coconut oil composition is obtained by blending coconut oil, and when the DAG content in glyceride content is 70-90% and the TAG content is 9-30%; in addition, in the fatty acid content, lauric acid content is 40-45%, myristic acid content is 18-23%, oleic acid content is 8-12%, and linoleic acid content is 1.5-2.5%, when the melting point range of the coconut oil composition is 35-40 ℃, the coconut oil composition is applied to preparation of vegetable fat powder, and the prepared vegetable fat powder is found to have good embedding rate and stability. The nutritional powder is predicted to be applicable to the production of the non-dairy creamer, does not contain trans fatty acid while improving the nutritional characteristics of the non-dairy creamer, and accords with the pursuit of consumers for healthy green diet.
Drawings
FIG. 1 is a graph showing the results of measurement of the particle size distribution of an emulsion of each of the oil/fat compositions in example 3.
FIG. 2 is an external view of each group of creamer in example 4, wherein the creamer cores numbered 1-5 are respectively the fat compositions 1-5, and the creamer core numbered 6 is coconut fat of high purity DAG.
Detailed Description
The experimental methods, in which specific conditions are not noted in the following examples, are generally conducted under conventional conditions or under conditions recommended by the manufacturer. The various chemicals commonly 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. The term "and/or" as used herein 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 produced by refining seeds of coconut tree of the palmaceae family, natural oil extracted from coconut meat.
As used herein, a "beverage" refers to a liquid food product that is produced from water as a base material by different formulas and manufacturing processes for direct consumption by humans. Besides providing water, the beverage contains different amounts of sugar, acid, milk, various amino acids, vitamins, inorganic salts and other nutrients in different beverages. The beverage in 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" is included "in" and "on".
The present invention will be described more fully hereinafter in order to facilitate an understanding of the present invention. This 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 fat and oil composition
1. Preparation method of high-purity DAG coconut oil
The coconut oil is saponified to obtain free fatty acid, and then is esterified with glycerol by an enzymatic method to obtain the DAG-rich coconut oil:
adding coconut oil into a round bottom flask, adding distilled water, potassium hydroxide and 95% ethanol, refluxing in an electric heating constant temperature water bath at 80 ℃ for 1h, cooling, adding 50mL of distilled water and 100mL of n-hexane, extracting unsaponifiable matters by using a separating funnel, and acidifying the obtained water layer by using hydrochloric acid. 50mL of n-hexane was added, the separated fatty acid was extracted with a separating funnel, and the aqueous layer was removed. Removing water with anhydrous sodium sulfate, filtering, rotary evaporating the filtrate at 40deg.C, and vacuumizing to remove residual ethanol and water to obtain free fatty acid. Free fatty acid and glycerin according to a mole ratio of 1:4, 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 is 5% of the total mass (accounting for the total mass of glycerin and fatty acid), and the reaction temperature is 35 ℃. After 24 hours of reaction, the mixture was centrifuged to recover the upper oil phase, and the fatty acid and monoglyceride were removed by distillation to obtain high purity DAG coconut oil having 99% DAG (specifically, DAG 99.21%; TAG 0.77%).
2. Blending
According to the composition of the raw oil (three plants are coconut oil, soybean oil and camellia oil respectively, namely food grade yeskyline coconut oil, south sea red bay soybean oil and Fujian Sanjiujun camellia oil) and glyceride of high-purity DAG coconut oil, the raw oil is used for blending, so that the DAG content of the oil composition is between 70 and 90 percent. The raw oil is known to have a TAG content of A1, a DAG content of B1, a TAG content of A2 (calculated as 1%) and a DAG content of B2 (calculated as 99%) in coconut oil of high purity DAG. When 100g of the oil/fat composition (TAG content: A and DAG content: B) was obtained, the starting oil was required to be M1 g, and the high-purity DAG coconut oil was required to be M2 g. M1, M2 can be calculated according to the following formula.
A1×M1+A2×M2＝A×100
B1×M1+B2×M2＝B×100
Mixing coconut oil serving as raw oil with high-purity DAG coconut oil according to a ratio (1:9) to obtain an oil composition 1 with the DAG content of 90%;
mixing coconut oil serving as raw oil with high-purity DAG coconut oil according to a ratio (2:8) to obtain an oil composition 2 with DAG content of 80%;
mixing coconut oil serving as raw oil with high-purity DAG coconut oil according to a ratio (3:7) to obtain an oil composition 3 with the DAG content of 70%;
mixing soybean oil serving as raw oil with high-purity DAG coconut oil according to a ratio (3:7) to obtain an oil composition 4 with the DAG content of 70%;
mixing camellia oil as raw oil with high-purity DAG coconut oil according to the ratio (3:7) to obtain the oil composition 5 with the DAG content of 70%.
3. Extraction of oil composition (oil for commercial vegetable fat powder 1 and oil for commercial vegetable fat powder 2) from commercial vegetable fat powder
The commercial vegetable fat powder 1 is brome vegetable fat powder, the commercial vegetable fat powder 2 is Taigu vegetable fat powder, and the specific method comprises the following steps of:
(1) Hydrolysis: 4.357g of brome vegetable fat powder and 4.685g of Taigu vegetable fat powder are weighed, placed in a 50mL test tube, 8mL of water is added, and 10mL of hydrochloric acid is added after uniform mixing. The test tube is put into a water bath with the temperature of 70 ℃ to 80 ℃ and stirred for 1 time by a glass rod every 5min to 10min until the test sample is completely digested for about 40min to 50min.
(2) Extraction: the tube was removed, 10mL of ethanol was added, and mixed. After cooling, the mixture was transferred to a 100mL stoppered cylinder, the tube was washed several times with 25mL dry diethyl ether and poured into the cylinder. After all the anhydrous diethyl ether is poured into the measuring cylinder, adding the plug, shaking for 1min, carefully opening the plug, discharging gas, well plugging, standing for 12min, carefully opening the plug, and flushing the fat attached to the plug and the measuring cylinder opening with diethyl ether. Standing for 10-20 min, sucking out supernatant liquid in a conical flask with constant weight, adding 5mL of anhydrous diethyl ether in a cylinder with a stopper, shaking, standing, sucking out diethyl ether at the upper layer, and placing in the original conical flask.
(3) Weighing: taking down the receiving bottle, recovering anhydrous diethyl ether or petroleum ether, evaporating the receiving bottle to dryness in a water bath when the residual solvent in the receiving bottle is 1-2 mL, drying the receiving bottle at 100+/-5 ℃ for 1h, cooling the receiving bottle in a dryer for 0.5h, and weighing the receiving bottle. 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= (m 1-m 0)/m2×100, wherein: x-the content of fat in the sample in grams per hundred grams (g/100 g); m 1-content of receiving bottle and fat after constant weight, unit is gram (g); m 0) -the mass of the receiving bottle in grams (g); m 2-mass of sample in grams (g); 100-conversion factor.
Finally calculate X Nest of sparrow ＝13.979g/100g，X Taigu (ancient) 16.648g/100g, and the oil compositions extracted from two commercial creamers (commercial creamer 1 oil, commercial creamer 2 oil) were used for subsequent analysis.
EXAMPLE 2 physicochemical Property analysis of fat and oil composition
1. Glyceride composition detection:
the glyceride composition of each group of the fat compositions (fat samples) in example 1 was analyzed by a high performance liquid chromatograph, and the analysis results are shown in the following tables 2 to 1.
Blending high purity DAG coconut oil and three vegetable oils (coconut oil, soybean oil, and camellia oil) to make DAG content of the oil composition be 70-90%. The results are shown in Table 2-1. As can be seen from the detection result of the liquid chromatography, the glyceride composition of the oil for the commercialized vegetable fat powder mainly comprises TAG (more than 97%). After enzymatic modification, the DAG content of coconut oil was significantly increased (99.21%). And (5) preparing the grease compositions with different DAG contents.
TABLE 2-1 glyceride composition of oil samples
Note that: in the above table, TAG is a triglyceride, DAG is a diglyceride, and the "other" component means a monoglyceride or the like having a small content when the composition of the glyceride is detected by a high performance liquid chromatograph.
2. Fatty acid composition analysis:
the mixed fatty acid in the product was subjected to methyl esterification treatment by referring to the national standard method ISO 5509:2000 (E), and then detected by using a gas chromatograph, and the fatty acid composition of the raw oil (coconut oil, camellia oil, soybean oil) and the oil composition of each group (oil sample) in example 1 were respectively detected by quantifying by an area normalization method with 37 fatty acid methyl ester standards as standards, and the detection results are shown in tables 2-2 and 2-3, respectively.
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 composition shown in Table 2-2, coconut oil has the highest lauric acid content, about 50%, followed by myristic acid, palmitic acid, caprylic acid, and the like. Soybean oil is mainly unsaturated fatty acid, with the highest linoleic acid content (52.93%), followed by oleic acid. The main fatty acids in camellia oil are oleic acid (79.09%), followed by linoleic acid and palmitic acid.
TABLE 2-2 fatty acid composition of raw oil
| Composition (%) | Coconut oil | Soybean oil | Camellia oil |
| C8:0/octanoic acid | 7.29 | / | / |
| C10:0/decanoic 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 that: the "other" component in the table means that, when the fatty acid composition is detected by gas, the fatty acid such as eicosanoic acid, heneicosanoic acid, etc. which is detected in a small amount by qualitative analysis using 37 fatty acid methyl ester standards, are the same as follows.
From the results of the fatty acid composition detection in each of the oil compositions shown in tables 2 to 3 below, the lauric acid content of each of the oil compositions 1, 2 and 3 was 40% or more, the oleic acid content was 8% to 12%, and the linoleic acid content was 1.5% to 2.5%. The lauric acid content in the oil compositions 4 and 5 prepared from soybean oil and camellia oil was decreased, and the oleic acid content and linoleic acid content were increased. Of the fatty acid compositions of the two commercially available vegetable fat powder oils, mainly lauric acid (42%) and stearic acid (22%), unsaturated fatty acids are very small, mainly because vegetable oils are hydrogenated to saturated fatty acids by hydrogenation of unsaturated double bonds, while also producing about 0.4% of trans fatty acids.
Tables 2 to 3 fatty acid composition of fat samples
3. Slide melting point determination:
the measurement results are shown in tables 2 to 4 below, and the measurement is carried out by the method of GB/T24892-2010 measurement of melting point (slip point) of animal and vegetable oils in an open capillary.
Tables 2 to 4 sliding melting point of oil samples
| Sample of | Sliding melting point (. Degree. C.) |
| High purity DAG coconut oil | 42.5±1.0 |
| Grease composition 1 | 38.6±0.5 |
| Grease composition 2 | 37.2±0.8 |
| Grease composition 3 | 36.4±0.6 |
| Grease composition 4 | 31.0±1.0 |
| Grease composition 5 | 30.5±1.2 |
| Commercial vegetable fat powder 1 oil | 39.5±1.0 |
| Commercial vegetable fat powder 2 oil | 40.0±0.8 |
The research shows 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 vegetable fat powder, thereby improving the quality of the product. As can be seen from the results, the melting point of the unconditioned high purity DAG coconut oil was about 42.5℃and the melting point of the oil compositions 1, 2, 3 was between 35℃and 40℃while the melting point of the oil compositions 4, 5 was reduced to about 30 ℃. When the melting point of the grease is too high, more crystals exist, which is not beneficial to the stability of the emulsion; when the melting point is too low, the plasticity of the grease is poor, and the prepared vegetable fat powder is easy to oil and has poor storage stability.
Example 3 preparation of non-dairy creamer
1. Preparation of the emulsion
(1) Preparation of an aqueous phase: 1.5g of sodium caseinate was first added to 69.35g of pure water at 60℃and dissolved with stirring, followed by 0.6g of sucrose fatty acid ester, 0.1g of sodium citrate, 0.1g of dipotassium hydrogen phosphate and 25g of corn syrup. The mixture was mixed at high speed with a high speed shear at 10000rpm to obtain an aqueous phase.
(2) Preparation of an oil phase: 10g of each group of oil and fat compositions was heated to 75℃or higher, and 0.15g of a lipophilic emulsifier glyceryl monostearate was added thereto, followed by stirring to dissolve the compositions, thereby obtaining an oil phase.
(3) Homogenizing: after heating the water phase and the oil phase to a certain temperature, mixing at a high speed by using a high-speed shearing machine at 10000 rpm. And then a high-pressure homogenizer is used for continuing to homogenize at the homogenizing pressure of 20MPa to 40MPa.
2. Particle size distribution of emulsion
The emulsion was diluted with distilled water, and the particle size was measured using a nano laser particle sizer, and the detection results of each group of emulsion are shown in table 3-1 below.
TABLE 3 average particle diameter of emulsion
Wherein the commercialized vegetable fat powder 1 is brome vegetable fat powder, and the commercialized vegetable fat powder 2 is Taigu vegetable fat powder.
The emulsion obtained under the same conditions was subjected to particle size analysis, and the detection results are shown in FIG. 1 and Table 3-1. From the results, the emulsion particle size of the oil composition prepared by blending coconut oil as raw oil is smaller, and the system is more stable. The emulsion of the commercial vegetable fat powder oil has larger particle size, and possibly contains substances with larger particle size in the formula.
3. Spray drying to obtain vegetable fat powder
And adopting a pressure type spray dryer to spray-dry the emulsion. Compressed air is 0.2MPa, and the inlet air temperature is 160-200 ℃. After the spray drying, the powder is collected and placed in a drier for light-shielding preservation.
EXAMPLE 4 non-dairy creamer Performance analysis
(1) Sensory analysis
And respectively taking a proper amount of vegetable fat powder into a flat plate as shown in figure 2, wherein the core materials of the vegetable fat powder 1-5 are respectively oil compositions 1-5, the core material of the vegetable fat powder 6 is high-purity DAG coconut oil, and observing the color, the state and the like of the vegetable fat powder in a place with sufficient light. 2g of the creamer was added to 10mL of black coffee at 60℃to taste the flavor, and the specific results are shown in Table 4-1 below.
TABLE 4-1 sensory analysis of non-dairy creamer
(2) Embedding rate
Surface oil content: the M g powder was extracted with 40mL of petroleum ether for 1min, and then the mixture was suction-filtered into a dry conical flask (M1) having a constant weight, and the filter residue and filter paper were washed with petroleum ether and suction-filtered. The petroleum ether was evaporated, dried in an oven at 105℃to constant weight (M2), cooled in a desiccator for 30min and weighed.
Since the grease composition has stable properties and can be lost in the preparation process, the total oil content is calculated according to the mass ratio.
(3) Water content
And (5) putting a certain amount of vegetable fat powder into a baking 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 detection results are shown in the following tables 4-2.
TABLE 4-2 embedding ratio and Water content of non-dairy creamer
The prepared non-dairy creamer product and commercial non-dairy creamer are subjected to property analysis, and it can be seen 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 lower than 85%, and the rest of the embedding rates are all above 89%, so that 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 vegetable fat powder prepared by the core material by adopting the grease composition 1-3 has high embedding rate and low water content. The nutritional powder is predicted to be widely applied to the production of the vegetable fat powder, does not contain trans fatty acid while improving the nutritional characteristics of the vegetable fat powder, and accords with the pursuit of consumers on healthy green diet.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (13)
1. A coconut oil composition, wherein the coconut oil composition comprises the following components:
(1) The content of DAG is 70% -90% and the content of TAG is 9% -30% based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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%;
the preparation method of the coconut oil composition comprises the following steps:
(1) Saponifying coconut oil to obtain free fatty acid;
(2) The free fatty acid obtained in the step (1) and glycerin are subjected to esterification reaction under the catalysis of lipase, and the coconut oil with the DAG content of 99% -100% is prepared after purification and recovery;
(3) And blending the coconut oil with the DAG content of 99% -100% with the raw oil according to a proportion to obtain the coconut oil.
2. The coconut oil composition of claim 1, wherein the coconut oil composition comprises the following components:
(1) The content of DAG is 80% -90% and the content of TAG is 9% -20% based on the total amount of glyceride; and, in addition, the method comprises the steps of,
(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. Coconut oil and fat composition as claimed in any one of claims 1-2, wherein the melting point of the coconut oil and fat composition is in the range of 35-40 ℃.
4. A process for preparing a coconut oil composition as claimed in any one of claims 1 to 2, comprising the steps of:
(1) Saponifying coconut oil to obtain free fatty acid;
(2) The free fatty acid obtained in the step (1) and glycerin are subjected to esterification reaction under the catalysis of lipase, and the coconut oil with the DAG content of 99% -100% is prepared after purification and recovery;
(3) And blending the coconut oil with the DAG content of 99% -100% with the raw oil according to a proportion to obtain the coconut oil.
5. The process of claim 4, wherein the molar ratio of free fatty acid to glycerol in step (2) is 1: 3-5.
6. The process of claim 5, wherein the raw oil in step (3) is coconut oil.
7. The preparation method of claim 6, wherein the blending ratio of coconut oil and coconut oil with DAG content of 99% -100% in the method step (3) is 0.8-3.3: 6.7-9.2.
8. The preparation method of claim 7, wherein in the method step (3), the blending ratio of coconut oil to coconut oil with the DAG content of 99% -100% is 1-2: 8-9.
9. A vegetable fat powder, characterized in that it contains the coconut oil composition as claimed in any one of claims 1 to 3.
10. The creamer of claim 9, wherein the coconut oil composition is present in an amount of 20% -30% by weight of the creamer.
11. The non-dairy creamer of claim 10, wherein the non-dairy creamer comprises one or more of a sugar, a protein, an emulsifier, a thickener, a stabilizer, and a flavoring agent.
12. The creamer of claim 11, wherein the creamer comprises, based on total creamer, 2% -5% sodium caseinate, 0.2% -0.4% glyceryl monostearate, 0.8% -1.6% sucrose fatty acid ester, 0.1% -0.2% sodium citrate, 0.1% -0.2% dipotassium hydrogen phosphate, and 62.6% -76.8% corn syrup.
13. A beverage comprising the creamer of any one of claims 9-12.
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