CN113519632A - Zero-trans fatty acid plant cream and preparation method thereof - Google Patents
Zero-trans fatty acid plant cream and preparation method thereof Download PDFInfo
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- CN113519632A CN113519632A CN202110785308.1A CN202110785308A CN113519632A CN 113519632 A CN113519632 A CN 113519632A CN 202110785308 A CN202110785308 A CN 202110785308A CN 113519632 A CN113519632 A CN 113519632A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
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Abstract
The invention discloses a zero trans fatty acid plant cream and a preparation method thereof, belonging to the technical field of cream products and comprising the following raw materials: extremely hydrogenated vegetable oil, sucrose, whole milk powder, whey protein powder, bean powder, emulsifier, edible gum, antioxidant composition, sodium chloride; esterification reaction is carried out on alcoholic hydroxyl on quercetin and carboxyl on (E) -3- (3, 4-dimethoxyphenyl) acrylic acid to obtain an intermediate product 1, the solubility of the intermediate product in grease is improved, SN2 nucleophilic substitution reaction is carried out on the intermediate product 1 under the catalytic action, and methoxyl is converted into phenolic hydroxyl to obtain an antioxidant A; the antioxidant B obtained after the acylation reaction of the rosmarinic acid and the acetic anhydride can be dissolved in the grease, and the water-soluble rosmarinic acid is matched with the antioxidant A which is dissolved in the grease after modification, so that better antioxidant performance is obtained; the tea polyphenols not only have antioxidant effect, but also can inhibit activity of various bacteria, and increase storage time of the plant butter.
Description
Technical Field
The invention belongs to the technical field of cream products, and particularly relates to a zero-trans fatty acid plant cream and a preparation method thereof.
Background
The cream products sold in the market are generally divided into animal cream and plant cream, although the animal cream is rich in nutrition, the animal cream is expensive, contains more cholesterol, is poor in stability and is not good for health when being eaten, and the plant cream is generally prepared by hydrogenating plant oil, is wide in source and low in price; liquid vegetable oil is hydrogenated to become solid hydrogenated vegetable oil, incompletely hydrogenated vegetable oil also contains unsaturated fatty acid, and easily generates a certain amount of trans fatty acid, and intake of vegetable cream containing trans fatty acid is easy to cause health problems such as vascular occlusion, and fatty acid in completely hydrogenated vegetable oil is saturated fatty acid, so trans fatty acid is not generated any more.
Patent CN103907695B discloses a method for preparing zero-trans fatty acid pre-whipped non-dairy cream, which comprises mixing a certain proportion of extremely hydrogenated vegetable oil, water, sugar, protein, colloid stabilizer, emulsifier and water retention agent to form an oil-in-water emulsification system, sterilizing, homogenizing twice, cooling rapidly, aging, freezing, thawing, whipping and inflating to obtain zero-trans fatty acid pre-whipped non-dairy cream, wherein the extremely hydrogenated vegetable oil has high hardness, and the taste of the prepared cream can be improved by complicated steps, and the cream needs to be stored at low temperature after the preparation is completed, and is easy to rancidity and deteriorate at normal temperature. In order to further increase the mouthfeel and nutrition of cream made of extremely hydrogenated vegetable oil, the formula is improved, and the storage time of the vegetable cream at normal temperature needs to be increased, so that the vegetable cream has better oxidation resistance.
Disclosure of Invention
The invention aims to provide a zero trans fatty acid plant cream and a preparation method thereof, which aim to solve the problems in the background art.
The purpose of the invention can be realized by the following technical scheme: the non-trans fatty acid plant cream comprises the following raw materials in parts by mass: 20-40 parts of extremely hydrogenated vegetable oil, 3-5 parts of cane sugar, 2-4 parts of full cream milk powder, 3-5 parts of whey protein powder, 1-2 parts of bean powder, 0.2-0.6 part of emulsifier, 0.08-0.12 part of edible gum, 0.01-0.03 part of antioxidant composition and 0.5-1.5 parts of sodium chloride;
the emulsifier is one or more of polyglycerol fatty acid ester, soybean lecithin and lactic acid fatty glyceride mixed according to any proportion; the edible gum is any one of guar gum, agar, locust bean gum and carrageenan;
wherein the antioxidant composition is prepared by the following steps:
the method comprises the following steps: putting quercetin into a flask, adding dichloromethane into the flask to dissolve the quercetin, adding a dehydrating agent and (E) -3- (3, 4-dimethoxyphenyl) acrylic acid, carrying out reflux reaction for 3-4h under the condition of taking 4-dimethylaminopyridine as a catalyst, and carrying out reduced pressure fractionation to obtain an intermediate product 1; wherein the dehydrating agent is dicyclohexylcarbodiimide; the dosage ratio of the quercetin to the dichloromethane to the dicyclohexylcarbodiimide to the (E) -3- (3, 4-dimethoxyphenyl) acrylic acid is 0.8 g: 100mL of: 0.3 g: 5 mL;
the reaction process is as follows:
step two: dissolving the intermediate product 1 by using methanol, adding a reducing agent and a promoter, and reacting for 3.5-4.5h at the temperature of 170-; carrying out reduced pressure fractionation, and evaporating the residual liquid to dryness to obtain an antioxidant A; wherein the reducing agent is tris (trimethylsilyl) silane, and the promoter is quinoline; the dosage ratio of the intermediate product 1, methanol, tri (trimethylsilyl) silane and quinoline is 1 g: 50mL of: 0.02 g: 4 mL;
the reaction process is as follows:
step three: adding acetic anhydride into a flask, adding rosmarinic acid, fully dissolving, reacting for 2-3h under the condition of using concentrated sulfuric acid as a catalyst and at the temperature of 90-100 ℃, and recrystallizing to obtain an antioxidant B; the dosage ratio of the acetic anhydride to the rosmarinic acid is 20 mL: 0.5 g;
the reaction process is as follows:
step four: mixing antioxidant A, antioxidant B, rosmarinic acid and tea polyphenol in proportion, and compounding into antioxidant composition; the dosage ratio of the antioxidant A to the antioxidant B to the rosmarinic acid to the tea polyphenol is 0.5 g: 0.35 g: 0.35 g: 0.1 g.
A preparation method of a zero trans fatty acid plant cream comprises the following steps:
step S1: heating and melting extremely hydrogenated vegetable oil, adding an emulsifier, uniformly stirring to obtain an oil phase, and putting the oil phase into a refrigerator for cold storage for later use;
step S2: stirring and uniformly mixing the whole milk powder, the whey protein powder and the bean powder, adding cold water with the volume of 10 times of that of the whole milk powder, fully dissolving, adding sucrose and sodium chloride, and stirring for 20-30min to obtain a water phase;
step S3: mixing the oil phase and the water phase, adding edible gum and antioxidant composition under stirring, heating to 45-50 deg.C, stirring for 20-30min to obtain mixed solution, and sterilizing;
step S4: the mixed solution is stirred under the conditions of 300-400rpm until the foam is not expanded any more, and the plant cream is obtained.
The invention has the beneficial effects that: compared with animal cream, the traditional plant cream has less protein content and insufficient milk flavor, the full-cream milk powder and the bean powder are added in the invention, so that the milk flavor and the bean flavor are added, the greasy taste of the plant cream is relieved, the whey protein powder is also added, the protein content in the cream is further increased, and the taste of the cream after the whey protein powder is added is more delicate after tasting.
The antioxidant added in the invention is a compounded antioxidant composition, quercetin is a flavonoid compound with various biological activities, and can resist free radicals, complex or capture free radicals to prevent lipid peroxidation, but quercetin is almost insoluble in water and not high in solubility in oil, alcoholic hydroxyl on quercetin and carboxyl on (E) -3- (3, 4-dimethoxyphenyl) acrylic acid are subjected to esterification reaction to obtain an intermediate product 1, so that the solubility of the intermediate product in oil is increased, the intermediate product 1 is subjected to SN2 nucleophilic substitution reaction under the catalytic action, and methoxy is converted into phenolic hydroxyl to obtain the antioxidant A, so that the antioxidant performance of the antioxidant A can be further increased; the rosmarinic acid is a natural antioxidant, has antibacterial and antitumor activities, is high in solubility in water and insoluble in oil, and can be dissolved in the oil after acylation reaction with acetic anhydride; the tea polyphenols not only have antioxidant effect, but also can inhibit activity of various bacteria, and can be used as food antistaling agent to prolong storage time of the plant butter at room temperature.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Preparing an antioxidant composition, the preparation steps are as follows:
the method comprises the following steps: putting quercetin into a flask, adding dichloromethane into the flask to dissolve the quercetin, adding dicyclohexylcarbodiimide and (E) -3- (3, 4-dimethoxyphenyl) acrylic acid, carrying out reflux reaction for 3h under the condition of taking 4-dimethylaminopyridine as a catalyst, and carrying out reduced pressure fractionation to obtain an intermediate product 1;
step two: dissolving the intermediate product 1 by using methanol, adding tris (trimethylsilyl) silane and quinoline, and reacting for 3.5h at the temperature of 170 ℃; carrying out reduced pressure fractionation, and evaporating the residual liquid to dryness to obtain an antioxidant A;
step three: adding acetic anhydride into a flask, adding rosmarinic acid, fully dissolving, reacting for 2 hours at 90 ℃ in concentrated sulfuric acid as a catalyst, and recrystallizing to obtain an antioxidant B;
step four: mixing antioxidant A, antioxidant B, rosmarinic acid and tea polyphenols at a certain proportion, and compounding to obtain antioxidant composition.
Example 2
Preparing an antioxidant composition, the preparation steps are as follows:
the method comprises the following steps: putting quercetin into a flask, adding dichloromethane into the flask to dissolve the quercetin, adding dicyclohexylcarbodiimide and (E) -3- (3, 4-dimethoxyphenyl) acrylic acid, carrying out reflux reaction for 3.5h under the condition of taking 4-dimethylaminopyridine as a catalyst, and carrying out reduced pressure fractionation to obtain an intermediate product 1;
step two: dissolving the intermediate product 1 by using methanol, adding tris (trimethylsilyl) silane and quinoline, and reacting for 4 hours at the temperature of 180 ℃; carrying out reduced pressure fractionation, and evaporating the residual liquid to dryness to obtain an antioxidant A;
step three: adding acetic anhydride into a flask, adding rosmarinic acid, fully dissolving, reacting for 2.5 hours at the temperature of 95 ℃ by using concentrated sulfuric acid as a catalyst, and recrystallizing to obtain an antioxidant B;
step four: mixing antioxidant A, antioxidant B, rosmarinic acid and tea polyphenols at a certain proportion, and compounding to obtain antioxidant composition.
Example 3
Preparing an antioxidant composition, the preparation steps are as follows:
the method comprises the following steps: putting quercetin into a flask, adding dichloromethane into the flask to dissolve the quercetin, adding dicyclohexylcarbodiimide and (E) -3- (3, 4-dimethoxyphenyl) acrylic acid, carrying out reflux reaction for 4h under the condition of taking 4-dimethylaminopyridine as a catalyst, and carrying out reduced pressure fractionation to obtain an intermediate product 1;
step two: dissolving the intermediate product 1 by using methanol, adding tris (trimethylsilyl) silane and quinoline, and reacting for 4.5h at 190 ℃; carrying out reduced pressure fractionation, and evaporating the residual liquid to dryness to obtain an antioxidant A;
step three: adding acetic anhydride into a flask, adding rosmarinic acid, fully dissolving, reacting for 3 hours at the temperature of 100 ℃ in concentrated sulfuric acid serving as a catalyst, and recrystallizing to obtain an antioxidant B;
step four: mixing antioxidant A, antioxidant B, rosmarinic acid and tea polyphenols at a certain proportion, and compounding to obtain antioxidant composition.
Example 4
The preparation method of the zero trans fatty acid plant cream comprises the following raw materials in parts by mass: 30 parts of extremely hydrogenated vegetable oil, 4 parts of cane sugar, 4 parts of whole milk powder, 4 parts of whey protein powder, 2 parts of bean powder, 0.5 part of polyglycerol fatty acid ester, 0.1 part of guar gum, 0.02 part of antioxidant composition and 0.1 part of sodium chloride; the preparation steps are as follows:
step S1: heating and melting extremely hydrogenated vegetable oil, adding polyglycerol fatty acid ester, stirring to obtain oil phase, and refrigerating in refrigerator;
step S2: stirring and uniformly mixing the whole milk powder, the whey protein powder and the bean powder, adding cold water with the volume of 10 times of that of the whole milk powder, fully dissolving, adding sucrose and sodium chloride, and stirring for 20min to obtain a water phase;
step S3: mixing the oil phase and the water phase, adding guar gum and the antioxidant composition prepared in example 2 while stirring, heating to 45 deg.C, stirring for 20min to obtain a mixed solution, and sterilizing the mixed solution;
step S4: the mixture was whipped at 300rpm until the foam did not expand any more, to obtain the plant cream.
Example 5
The preparation method of the zero trans fatty acid plant cream comprises the following raw materials in parts by mass: 30 parts of extremely hydrogenated vegetable oil, 4 parts of cane sugar, 4 parts of whole milk powder, 4 parts of whey protein powder, 2 parts of bean powder, 0.5 part of polyglycerol fatty acid ester, 0.1 part of guar gum, 0.02 part of antioxidant composition and 0.1 part of sodium chloride; the preparation steps are as follows:
step S1: heating and melting extremely hydrogenated vegetable oil, adding polyglycerol fatty acid ester, stirring to obtain oil phase, and refrigerating in refrigerator;
step S2: stirring and uniformly mixing the whole milk powder, the whey protein powder and the bean powder, adding cold water with the volume of 10 times of that of the whole milk powder, fully dissolving, adding sucrose and sodium chloride, and stirring for 25min to obtain a water phase;
step S3: mixing the oil phase and the water phase, adding guar gum and the antioxidant composition prepared in example 2 while stirring, heating to 50 deg.C, stirring for 25min to obtain a mixed solution, and sterilizing the mixed solution;
step S4: the mixture was whipped at 350rpm until the foam did not expand any more, to obtain the plant cream.
Example 6
The preparation method of the zero trans fatty acid plant cream comprises the following raw materials in parts by mass: 30 parts of extremely hydrogenated vegetable oil, 4 parts of cane sugar, 4 parts of whole milk powder, 4 parts of whey protein powder, 2 parts of bean powder, 0.5 part of polyglycerol fatty acid ester, 0.1 part of guar gum, 0.02 part of antioxidant composition and 0.1 part of sodium chloride; the preparation steps are as follows:
step S1: heating and melting extremely hydrogenated vegetable oil, adding polyglycerol fatty acid ester, stirring to obtain oil phase, and refrigerating in refrigerator;
step S2: stirring and uniformly mixing the whole milk powder, the whey protein powder and the bean powder, adding cold water with the volume of 10 times of that of the whole milk powder, fully dissolving, adding sucrose and sodium chloride, and stirring for 30min to obtain a water phase;
step S3: mixing the oil phase and the water phase, adding guar gum and the antioxidant composition prepared in example 2 while stirring, heating to 50 deg.C, stirring for 30min to obtain a mixed solution, and sterilizing the mixed solution;
step S4: the mixture was whipped at 400rpm until the foam did not expand any more, to obtain the plant cream.
Comparative example 1: on the basis of example 2, a vegetable cream was prepared according to the procedure of example 6 without adding antioxidant a.
Comparative example 2: on the basis of example 2, a vegetable cream was prepared according to the procedure of example 6 without adding antioxidant B.
Comparative example 3: based on example 2, in step four, without adding rosmarinic acid, the plant cream was prepared according to the procedure of example 6.
Comparative example 4: based on example 2, the plant cream was prepared by following the procedure of example 6 without adding tea polyphenol.
Comparative example 5: on the basis of example 6, a vegetable cream was prepared without adding an antioxidant composition.
Comparative example 6: according to the method described in patent CN103907695B, a plant cream is prepared.
The examples 4 to 6 and comparative examples 1 to 6 were subjected to performance tests: the moisture, fat content and overrun times of the plant cream prepared in the examples 4-6 and the comparative examples 1-6 were measured according to the industry recommendation standard SB/T10419-2017, and the results are shown in Table 1; the vegetable creams obtained in examples 4 to 6 and comparative examples 1 to 6 were stored at 20 ℃ for 1 to 3 days, respectively, and their peroxide values were measured according to GB 5009.227-2016 (unit: mmol/kg), and the results are shown in Table 2:
TABLE 1
TABLE 2
As can be seen from Table 1, the plant creams prepared in examples 4 to 6 and comparative examples 1 to 6 all had good properties, and from Table 2, it can be seen that the plant cream had been rancid and deteriorated without the addition of the antioxidant composition in comparative example 5, and the plant cream obtained after the addition of the antioxidant composition according to the method of the present invention had good antioxidant effect.
It is noted that, herein, relational terms such as first and second, 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.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The non-trans fatty acid plant cream is characterized by comprising the following raw materials in parts by mass: 20-40 parts of extremely hydrogenated vegetable oil, 3-5 parts of cane sugar, 2-4 parts of full cream milk powder, 3-5 parts of whey protein powder, 1-2 parts of bean powder, 0.2-0.6 part of emulsifier, 0.08-0.12 part of edible gum, 0.01-0.03 part of antioxidant composition and 0.5-1.5 parts of sodium chloride;
wherein the antioxidant composition is prepared by the following steps:
the method comprises the following steps: putting quercetin into a flask, adding dichloromethane into the flask to dissolve the quercetin, adding a dehydrating agent and (E) -3- (3, 4-dimethoxyphenyl) acrylic acid, reacting for 3-4h under the condition of taking 4-dimethylaminopyridine as a catalyst, and carrying out reduced pressure fractionation to obtain an intermediate product 1;
step two: dissolving the intermediate product 1 by using methanol, adding a reducing agent and a promoter, and reacting for 3.5-4.5h at the temperature of 170-; carrying out reduced pressure fractionation, and evaporating the residual liquid to dryness to obtain an antioxidant A;
step three: adding acetic anhydride into a flask, adding rosmarinic acid for dissolving, reacting for 2-3h under the condition of taking concentrated sulfuric acid as a catalyst and at the temperature of 90-100 ℃, and recrystallizing to obtain an antioxidant B;
step four: mixing antioxidant A, antioxidant B, rosmarinic acid and tea polyphenols at a certain proportion, and compounding to obtain antioxidant composition.
2. The non-trans fatty acid plant cream of claim 1, wherein the dehydrating agent of step one is dicyclohexylcarbodiimide; the dosage ratio of the quercetin to the dichloromethane to the dicyclohexylcarbodiimide to the (E) -3- (3, 4-dimethoxyphenyl) acrylic acid is 0.8 g: 100mL of: 0.3 g: 5 mL.
3. The non-trans fatty acid plant cream of claim 1, wherein in step two the reducing agent is tris (trimethylsilyl) silane and the accelerator is quinoline; the dosage ratio of the intermediate product 1, methanol, tri (trimethylsilyl) silane and quinoline is 1 g: 50mL of: 0.02 g: 4 mL.
4. The non-trans fatty acid plant cream of claim 1, wherein the amount of acetic anhydride and rosmarinic acid used in step three is 20 mL: 0.5 g.
5. The non-trans fatty acid plant cream of claim 1, wherein the antioxidant a, the antioxidant B, the rosmarinic acid and the tea polyphenol in the fourth step are used in an amount ratio of 0.5 g: 0.35 g: 0.35 g: 0.1 g.
6. The zero trans fatty acid plant cream according to claim 1, wherein the emulsifier is one or more of polyglycerol fatty acid ester, soybean lecithin and lactic acid fatty acid glyceride mixed according to any proportion.
7. The non-trans fatty acid plant cream according to claim 1, wherein the edible gum is any one of guar gum, agar, locust bean gum and carrageenan.
8. The method for preparing the plant cream with the zero trans fatty acid according to claim 1, which comprises the following steps:
step S1: heating and melting extremely hydrogenated vegetable oil, adding an emulsifier, uniformly stirring to obtain an oil phase, and putting the oil phase into a refrigerator for cold storage for later use;
step S2: stirring and uniformly mixing the whole milk powder, the whey protein powder and the bean powder, adding cold water with the volume of 10 times of that of the whole milk powder, dissolving the mixture, adding cane sugar and sodium chloride, and stirring for 20-30min to obtain a water phase;
step S3: mixing the oil phase and the water phase, adding edible gum and antioxidant composition under stirring, heating to 45-50 deg.C, stirring for 20-30min to obtain mixed solution, and sterilizing;
step S4: the mixed solution is stirred under the conditions of 300-400rpm until the foam is not expanded any more, and the plant cream is obtained.
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| CN115029179A (en) * | 2022-06-20 | 2022-09-09 | 浙江久晟油茶科技有限公司 | Preparation method of zero-trans-fatty acid camellia seed oil |
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| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
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| CN112189714A (en) * | 2020-10-19 | 2021-01-08 | 北京素来生态食品有限公司 | Preparation method of zero-trans fatty acid plant cream |
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| CN115029179A (en) * | 2022-06-20 | 2022-09-09 | 浙江久晟油茶科技有限公司 | Preparation method of zero-trans-fatty acid camellia seed oil |
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