CN114868807A

CN114868807A - Lipid composition and preparation method and application thereof

Info

Publication number: CN114868807A
Application number: CN202110163575.5A
Authority: CN
Inventors: 王永华; 戢颖瑞; 罗日明
Original assignee: Guangdong Yueshan Special Medical Nutrition Technology Co ltd
Current assignee: Guangdong Yueshan Special Medical Nutrition Technology Co ltd
Priority date: 2021-02-05
Filing date: 2021-02-05
Publication date: 2022-08-09
Anticipated expiration: 2041-02-05
Also published as: CN114868807B

Abstract

The invention relates to a lipid composition, a preparation method and application thereof. The lipid composition comprises the following components in percentage by weight: 35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride. The lipid composition has good quality stability after being applied in high-temperature environments such as frying, baking and the like, and the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is low.

Description

Lipid composition and preparation method and application thereof

Technical Field

The invention relates to the field of grease, and in particular relates to a lipid composition and a preparation method and application thereof.

Background

The main component of the traditional edible oil has a chemical structure of triglyceride, and when the traditional edible oil is taken excessively, the triglyceride is accumulated in the body in a fat form, so that the body fat is increased, and chronic diseases such as hypertension, hyperlipidemia and the like are induced, while the function of the diglyceride is just opposite to that of the triglyceride, and the diglyceride can reduce blood fat, reduce visceral fat and inhibit weight gain. Diglyceride is a structural lipid, and has the functions of reducing fat accumulation and preventing and treating a series of chronic diseases caused by obesity when reaching a certain concentration and intake. Diglycerides are Generally Recognized As Safe (GRAS) nutritional ingredients and are approved for use in the food industry, as edible oils and fats, and for cold food, baking and frying applications.

Nowadays, with the improvement of living standard of people, the concern on the safety of the oil is not only limited in the production and processing process, but also extends to the edible application of the oil. Fats and oils are susceptible to various chemical reactions during their edible applications, which can present a certain safety risk, especially in applications such as frying at such high temperatures. In the presence of oxygen, complex and violent reactions such as hydrolysis, oxidation and polymerization can occur during frying, so that the grease is deteriorated and a large amount of substances are generated, and the grease can react with different substances under high-temperature conditions to generate some harmful substances, such as Glycidyl Ester (GEs) and chloropropanol (MCPD) ester.

Glycidyl Esters (GEs) and chloropropanol (MCPD) esters are also common hazardous substances in the refining of fats and oils. BFR (german risk assessment committee) suggested by toxicological experiments that glycidyl esters themselves do not have carcinogenicity, whereas glycidyl produced when entering the body for lipid metabolism has genocarcinogenicity. The conclusion of BFR safety risk assessment prompted the japanese food safety committee to pay a great deal of attention to the problem of glycidyl esters. In 9 months 2009, it was found through detection that the content of glycidyl ester in functional oil produced by japan queen flower company exceeds standard, resulting in the occurrence of the rack-removing and recycling event of functional oil produced by queen flower, so the problem of edible safety of oil has always been the focus of attention.

However, no oil or fat has been found to have good quality stability after high temperature application (e.g., frying) and low content of hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) ester.

Disclosure of Invention

Based on this, the object of the present invention is to provide a lipid composition which is excellent in quality stability after application under high temperature conditions such as frying and baking and has low contents of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester.

The specific technical scheme is as follows:

a lipid composition comprises the following components in percentage by weight: 35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride.

In some of these embodiments, the lipid composition comprises the following components in weight percent: 40-85% of olive oil-based diglyceride and 15-60% of olive oil-based triglyceride.

In some of these embodiments, the lipid composition comprises the following components in weight percent: 75-85% of olive oil-based diglyceride and 15-25% of olive oil-based triglyceride.

In some of these embodiments, the lipid composition comprises the following components in weight percent: 78-82% of olive oil-based diglyceride and 18-22% of olive oil-based triglyceride.

In some of these embodiments, the lipid composition comprises the following components in weight percent: olive oil based diglyceride 80%, olive oil based triglyceride 20%.

In some of these embodiments, the percentage by weight of oleic acid diglyceride in said olive oil based-diglyceride is between 50% and 80%. The oleic acid diglyceride is a product of esterification reaction between one molecule of glycerol and two molecules of oleic acid.

In some of these embodiments, the content of glycidyl esters in the lipid composition is below 0.5mg/kg, and the content of chloropropanol is always below 1 mg/kg.

In some of these embodiments, the preparation of the olive oil based diglyceride comprises:

mixing olive oil, water and lipase, performing programmed cooling, centrifuging, distilling supernatant, adding glycerol and water, adding partial glyceride lipase for reaction, centrifuging the obtained product, and removing fatty acid to obtain olive oil-based diglyceride.

In some of these embodiments, the programmed cooling comprises: the initial reaction temperature is (54 plus or minus 2) DEG C, the temperature is reduced by (5-10) DEG C per hour, and the reaction temperature is reduced to (30 plus or minus 2) DEG C for (1 plus or minus 0.2) hours.

In some of these embodiments, the Lipase is Lipase AYS, and the partial glyceride Lipase is partial glyceride Lipase PCL.

In some embodiments, in the mixing of the olive oil, the water and the lipase, the mass ratio of the olive oil to the water is (26-30): (10-12), and the addition amount of the lipase is (180-220) U/g of the total mass of the reaction mixture.

In some embodiments, glycerol and water are added, wherein the mass ratio of the glycerol to the water is (300-400): (5-8), and the addition amount of the partial glyceride lipase is 200-300U/g of the total mass of the reaction mixture.

In some embodiments, the partial glyceride lipase is added for reaction at 30-45 ℃ for 25-30 hours.

In some of these embodiments, the operating parameters of the distillation include: the evaporation temperature is 200 +/-20 ℃ and the vacuum pressure is 10 +/-5 Pa.

It is another object of the present invention to provide a use of the above lipid composition in frying or baking.

It is another object of the present invention to provide a frying or baking method using the above lipid composition.

Compared with the prior art, the invention has the following beneficial effects:

the invention provides a lipid composition, which is prepared by compounding specific olive oil-based diglyceride and olive oil-based triglyceride, wherein the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is low, the high-temperature stability is good, and the lipid composition has good safety and practicability in the application process under high-temperature conditions such as frying, baking and the like.

Further, the inventor of the present invention also finds that the mixture ratio of the olive oil-based diglyceride and the olive oil-based triglyceride has a certain influence on the high temperature stability of the lipid composition, and repeatedly verifies that when the mass percentage of the olive oil-based diglyceride is 40-85% and the mass percentage of the olive oil-based triglyceride is 15-60%, the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is very low during the application process in high temperature environments such as frying and baking, and the high temperature stability is very excellent.

Drawings

FIGS. 1-2 are the acid value and peroxide value of the olive oil edible lipid composition of examples 1-4 of the present invention and the control group during frying;

FIGS. 3-5 show the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester during frying for the olive oil edible lipid composition of examples 1-4 of the invention and the control group;

FIGS. 6 to 7 are graphs showing hardness and chewiness of baked biscuits prepared from the olive oil edible lipid composition of examples 1 to 4 of the present invention and a control group;

fig. 8 to 10 show the contents of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester during baking of the olive oil edible lipid composition of examples 1 to 4 of the present invention and the control group.

Detailed Description

Experimental procedures according to the invention, in which no particular conditions are specified in the following examples, are generally carried out under conventional conditions, or under conditions recommended by the manufacturer. 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.

The terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, article, or device that comprises a list of steps is not limited to only those steps or modules listed, but may alternatively include other steps not listed or inherent to such process, method, article, or device.

The "plurality" referred to in the present invention means two or more. "and/or" describes the association relationship of the associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.

The formation mechanism of hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is complex, so various researches are not consistent. Therefore, there is no disclosure in the art as to what kind of oils and fats are less likely to generate hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) ester. The inventors of the present invention also discovered, occasionally in the safety studies on olive oil-based diglycerides, that after compounding olive oil-based diglycerides with olive oil-based triglycerides, the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester therein is maintained at a relatively low level for a long period of time after frying at a high temperature or baking. On this basis, other kinds of diglycerides, such as rapeseed oil diglyceride, have been tried and found to fail to achieve this effect.

Based on this, the lipid composition of the invention has good quality stability after high-temperature application (such as frying) and low content of hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) ester, and comprises the following components in percentage by weight:

35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride.

Diacylglycerol (DAG) is a product of esterification reaction between two hydroxyl groups on a glycerol skeleton and fatty acid, and unlike Triglyceride (TAG), DAG is generally low in animal and vegetable fats and oils, and is different from DAG in different fats and oils, and generally not more than 10%.

The inventor of the invention also finds that the proportion of the olive oil based DAG and the olive oil based TAG has certain influence on the high-temperature stability of the lipid composition, and repeatedly verifies that when the mass percent of the olive oil based DAG is 40-85% (especially 75-85%) and the mass percent of the olive oil based TAG is 15-60% (especially 15-25%), the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is lower and the high-temperature stability is better in the application process of high-temperature environments such as frying, baking and the like.

The present invention will be described in further detail with reference to specific examples.

Olive oil: purchased from guangzhou merchants.

Rapeseed oil-DAG: the japanese king brand.

Preparation of olive oil-DAG:

taking 280g of olive oil, adding 110g of water and Lipase AYS which is equivalent to 200U/g of the total mass of a reaction mixture, mixing and stirring for reaction, performing programmed cooling (the reaction starting temperature is 54 ℃, the reaction starting temperature is reduced by 8 ℃ per hour, the reaction starting temperature is reduced to 30 ℃, the reaction starting temperature is continued for 1 hour at 30 ℃), centrifuging a hydrolysis reaction product after 4 hours of reaction, performing molecular distillation on an upper oil phase, then adding 368g of glycerol and 6.5g of distilled water, putting the mixture into a triangular flask with a plug for uniform mixing, adding 240U/g of partial glyceride Lipase PCL of the total mass of the reaction mixture under the stirring condition, reacting for 28 hours at 37 ℃, continuously centrifuging an esterified product, detecting product components, and separating and removing fatty acid in the product to obtain an olive oil based DAG product (the mass fraction of the olive oil based DAG is 99.4%, and the content of the olive oil based MAG is 0.6%). The main operating parameters of molecular distillation were an evaporation temperature of 200 ℃ and a vacuum pressure of 10 Pa.

Example 1 an olive oil edible lipid composition comprises the following components in percentage by mass:

olive oil based DAG 40% and olive oil based TAG 60% prepared above.

Embodiment 2 an olive oil edible lipid composition, which comprises the following components by mass percent:

olive oil based DAG 60% prepared above; olive oil based TAG 40%.

Embodiment 3 an olive oil edible lipid composition, which comprises the following components by mass percent:

olive oil based DAG 80% prepared above; olive oil based TAG 20%.

Embodiment 4 an olive oil edible lipid composition, which comprises the following components by mass percent:

olive oil based DAG 95% prepared above; olive oil based TAG 5%.

First, the fatty acid composition of olive oil-DAG of the examples was determined:

detection was performed using a GC FID detector, first with sample treatment (methyl esterification): weighing 0.1g of edible oil → adding 4mL of isooctane → fully mixing → adding 0.5mL of 2% KOH methanol solution → reacting for 10min → standing → adding a small amount of anhydrous sodium sulfate → standing for 40min → loading the supernatant into a chromatographic vial for later use.

The instrument was set up with the column using HP-88(100 m.times.0.25 mm.times.0.20 μm). Chromatographic conditions are as follows: the temperature is raised to 230 ℃ at the temperature raising speed of 1.5 ℃/min and is kept for 20min by adopting the programmed temperature raising and keeping at 180 ℃ for 5 min. Sample inlet temperature: 250 ℃; detector temperature: 270 ℃; split-flow sample injection is carried out, the split-flow ratio is 1:100, nitrogen is used as carrier gas, the constant pressure is 1537kPa, and the column pressure is 5.24 kPa. And calculating the content of the fatty acid by a normalization method of each peak area. The fatty acid composition of rapeseed oil-DAG and olive oil-DAG was measured as shown in table 1. As shown in Table 1, oleic acid-DAG was found to be the main component in olive oil-DAG, and the content thereof was 67.31%.

Table 1 fatty acid composition (%)

Second, the content of hazardous substances in the frying process of the olive oil edible lipid composition of the example was tested

The olive oil edible lipid composition of examples 1-4 was used to perform a continuous frying experiment with regular olive oil-TAG as control 1 and 80% olive oil-DAG + 20% rapeseed oil-TAG as control 2. The frying temperature and time are set according to the actual situation of the catering frying in the western style store, 3L of oil is added into the fryer, and the temperature is raised to the optimal frying temperature within 10 minutes. 50mL of oil was collected before the 1 st frying cycle. The frying cycle comprised 3min frying followed by 17min intervals of 120min per day for 3 days without any oil supplementation for a total of 18 batches. The frying amount is 200 g/batch. 50ml of oil was collected after each frying. After the 6 th cycle each day, the oil was left in the fryer at room temperature. All oil samples and stored at-20 ℃ were assayed for acid number, peroxide number, GEs, MCPD ester content. The acid value of GB5009.229-2016 food, the peroxide value of GB 5009.227-2016 food and AOCS 29a-13 were respectively referred to for measurement.

As shown in FIGS. 1 to 2, in examples 1 to 4, the acid value was steadily increased during the continuous frying, but the maximum value after three days was also far lower than the national food safety standard (5mg/g) for frying oil, and the peroxide value was fluctuated during the three-day frying process, and was not significantly changed. The limit of refined olive oil (0.065g/100g) was not exceeded for three days. In contrast, in the control 1 and the control 2, the acid value and the peroxide value of the common olive oil-TAG during the continuous frying process are steadily increased, and the acid value is far higher than the content of the example 3 for three continuous frying days after the first day (1.06mg/g), and the peroxide value is far higher than the limit regulation of refined olive oil after the first day of continuous frying (0.065g/100 g). It can be seen that the lipid composition of the present invention can significantly reduce the increase of acid value and peroxide value during long-time frying compared to the conventional olive oil-TAG.

As shown in fig. 3, the change in 3-MCPD of example 4 and controls 1 and 2 exhibited a trend of increasing and decreasing dynamics, but example 4 was significantly decreased to a low concentration of approximately 0.1mg/kg at day 3, whereas both controls 1 and 2 could be decreased only to approximately 1mg/kg, while still significantly exceeding the safety limits. The 3-MCPD content before and after frying of the embodiment 1-3 is not greatly fluctuated and is always in a safe range. In contrast, examples 1-3 had lower 3-MCPD content.

As shown in FIG. 4, the 2-MCPD content of examples 1-4 was consistently maintained at a low level of 0.2mg/kg, with the 2-MCPD content of examples 1-3 being lower. The 2-MCPD content of control 2, although decreased with longer frying time, was significantly higher than that of examples 1-4.

As shown in FIG. 5, GEs of examples 1-4 gradually increased, but it was always within the safety limit (1mg/kg) for the first two days, which is suitable for high-temperature frying at home, and the overall effect of example 3 is better. After 2 days of continuous frying in the control group, GEs showed a significantly higher tendency to rise than in examples 1-4, and the EU safety limit (1mg/kg) was exceeded the following day.

Third, the content of hazardous substances in the olive oil edible lipid composition of the example was tested during baking

1. The edible lipid composition of olive oil of examples 1-4 was applied to the baked biscuit, and the general olive oil-TAG was used as control 1, 80% olive oil-DAG + 20% rapeseed oil-TAG was used as control 2, and the basic formula of the biscuit was adjusted with reference (the American Association of Cereal Chemists Method 10-54) to make a salty biscuit, flour 100g, yeast powder 1g, baking soda 0.5g, skim milk 60g, oil 20g, and salt 1g, mixed uniformly, kneaded into smooth dough, and then sealed with a preservative film for proofing for 30 min. Rolling into sheet, baking at 160 deg.C for 10min to obtain salty cookies with thickness of 3 mm. And (4) baking the biscuits, cooling to room temperature, and measuring the hardness and viscosity by using a texture analyzer. And determining the content of GEs, MCPD ester in the biscuit.

2. The olive oil edible lipid composition of examples 1-4 was applied on the biscuit baking with normal olive oil-TAG as control 1 and 80% olive oil-DAG + 20% rapeseed oil-TAG as control 2. A basic formula reference of biscuits (the American Association of Cereal Chemists Method 10-54) is adjusted to make sweet biscuits, 60g of flour, 50g of corn starch, 25g of powdered sugar, 1 egg and 30g of oil are uniformly mixed, kneaded into smooth dough, rolled into slices, 3mm thick and baked at 160 ℃ for 10min to obtain the sweet biscuits. The biscuit is baked and cooled to room temperature, and then measured to hardness and viscosity by a texture analyzer. And determining the content of GEs, MCPD ester in the biscuit.

As shown in fig. 6-7, in the application process of the baked biscuits, the olive oil edible lipid compositions of examples 1-4 have relatively low biscuit hardness and viscosity, so that the baked biscuits are more crispy and suitable for a wider range of people to eat, and the characteristics of different types of biscuits manufactured have no obvious difference in hardness and viscosity, so that the biscuits can be widely applied to different types of biscuits, the texture characteristics of the biscuits can not be obviously changed, and the effects of examples 3 and 4 are better.

As shown in fig. 8 to 10, the content levels of GEs and MCPD (especially 2-MCPD) in the olive oil edible lipid compositions of examples 1 to 4 were lower than those of control 1 and control 2, especially the content of 2-MCPD was significantly lower than those of the general olive oil and control 2 of control 1, and both sweet biscuits and salty biscuits showed better conditions than those of control 1 or control 2, and the combined effects of examples 3 and 4 were better. Compared with common olive oil, the olive oil edible lipid composition has higher safety and applicability in application.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

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

1. A lipid composition is characterized by comprising the following components in percentage by weight: 35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride.

2. The lipid composition according to claim 1, comprising the following components in percentage by weight: 40-85% of olive oil-based diglyceride and 15-60% of olive oil-based triglyceride.

3. The lipid composition according to claim 2, comprising the following components in percentage by weight: 75-85% of olive-oil-based diglyceride and 15-25% of olive-oil-based triglyceride.

4. The lipid composition according to claim 3, comprising the following components in percentage by weight: 78-82% of olive oil-based diglyceride and 18-22% of olive oil-based triglyceride.

5. The lipid composition according to claim 1, wherein the percentage by mass of oleic diglyceride in said olive oil based diglyceride is comprised between 50% and 80%.

6. The lipid composition according to claim 1, wherein the lipid composition has a glycidyl ester content of less than 0.5mg/kg and a chloropropanol ester content of less than 1 mg/kg.

7. The lipid composition according to any one of claims 1 to 6, wherein the preparation of olive oil based diglycerides comprises:

8. The lipid composition of claim 7, wherein the programmed cooling comprises: the initial reaction temperature is (54 plus or minus 2) DEG C, the temperature is reduced by (5-10) DEG C per hour, and the reaction temperature is reduced to (30 plus or minus 2) DEG C for (1 plus or minus 0.2) hours.

9. Use of a lipid composition according to any one of claims 1 to 8 in frying or baking.

10. A frying or baking method characterized in that the lipid composition according to any one of claims 1 to 8 is used for frying or baking.