CN114868807B - Lipid composition and preparation method and application thereof - Google Patents
Lipid composition and preparation method and application thereof Download PDFInfo
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- CN114868807B CN114868807B CN202110163575.5A CN202110163575A CN114868807B CN 114868807 B CN114868807 B CN 114868807B CN 202110163575 A CN202110163575 A CN 202110163575A CN 114868807 B CN114868807 B CN 114868807B
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- 239000000203 mixture Substances 0.000 title claims abstract description 46
- 150000002632 lipids Chemical class 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 62
- 235000008390 olive oil Nutrition 0.000 claims abstract description 61
- RZWHKKIXMPLQEM-UHFFFAOYSA-N 1-chloropropan-1-ol Chemical compound CCC(O)Cl RZWHKKIXMPLQEM-UHFFFAOYSA-N 0.000 claims abstract description 29
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000007817 Olea europaea Species 0.000 claims description 26
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 239000004367 Lipase Substances 0.000 claims description 14
- 102000004882 Lipase Human genes 0.000 claims description 14
- 108090001060 Lipase Proteins 0.000 claims description 14
- 235000019421 lipase Nutrition 0.000 claims description 14
- 238000006243 chemical reaction Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 150000004665 fatty acids Chemical class 0.000 claims description 8
- 230000002829 reductive effect Effects 0.000 claims description 8
- 125000005456 glyceride group Chemical group 0.000 claims description 7
- 230000036961 partial effect Effects 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 4
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 4
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 4
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000005642 Oleic acid Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 abstract description 14
- -1 Glycidyl Ester Chemical class 0.000 abstract description 8
- 235000015895 biscuits Nutrition 0.000 description 17
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 125000003055 glycidyl group Chemical group C(C1CO1)* 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 239000000383 hazardous chemical Substances 0.000 description 7
- 150000002978 peroxides Chemical class 0.000 description 7
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 6
- 239000004519 grease Substances 0.000 description 6
- DYPJJAAKPQKWTM-UHFFFAOYSA-N 2-chloropropane-1,3-diol Chemical compound OCC(Cl)CO DYPJJAAKPQKWTM-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 240000002791 Brassica napus Species 0.000 description 4
- 238000005886 esterification reaction Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000011541 reaction mixture Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 2
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 2
- 244000188595 Brassica sinapistrum Species 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 235000002725 Olea europaea Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000010464 refined olive oil Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000012502 risk assessment Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000011270 sweet biscuits Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 101100079986 Caenorhabditis elegans nrfl-1 gene Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- CTKINSOISVBQLD-UHFFFAOYSA-N Glycidol Chemical compound OCC1CO1 CTKINSOISVBQLD-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000001596 intra-abdominal fat Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 230000002110 toxicologic effect Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004584 weight gain Effects 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to a lipid composition, a preparation method and application thereof. The lipid composition of the invention 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 of the invention has good quality stability after being applied in high-temperature environments such as frying, baking and the like, and has low content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester.
Description
Technical Field
The invention relates to the field of grease, in particular to a lipid composition, a preparation method and application thereof.
Background
The main component of the traditional edible oil is triglyceride, and when the main component is excessively ingested, the main component can accumulate in the body in the form of fat, so that the body fat is increased, and then chronic diseases such as hypertension, hyperlipidemia and the like are induced, and the function of diglyceride is just opposite to that of triglyceride, so that the main component 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 a certain concentration and intake are achieved. Diglycerides are generally considered as safe (GRAS) nutrients and are approved for use in the food industry, are available for promotion as edible fats and oils, and can be used for cold foods, baking, and frying.
Nowadays, with the improvement of the living standard of people, the concern on the safety of the grease is not only limited in the production and processing process, but also extends to the edible application of the grease. The tendency of fats to undergo various chemical reactions during eating applications leads to certain safety risks, in particular in applications under high temperature conditions such as frying. In the presence of oxygen, complex and violent reactions such as hydrolysis, oxidation and polymerization occur during frying, which lead to degradation of the fat and the production of a large amount of substances, the fat can react with different substances under high temperature conditions, producing some harmful substances such as Glycidyl Esters (GEs) and chloropropanol (MCPD) esters.
Glycidyl Esters (GEs) and chloropropanol (MCPD) esters are also common hazardous substances in refined oils. BFR (German risk assessment Committee) suggested that glycidyl esters are not carcinogenic by themselves, but that glycidol produced when lipid metabolism occurs in vivo is genooncogene-oncogenic by toxicological experiments. The conclusion of the safety risk assessment of BFR has prompted the Japanese food safety Commission to pay great attention to the problem of glycidyl esters. In 2009, the problem of edible safety of grease has been a focus of attention because of the occurrence of recovery event of functional grease withdrawal in the production of queen, caused by the fact that the glycidyl ester content in the functional grease produced by queen of japan is found to exceed the standard by detection.
However, it has not been found up until now that a fat has a good quality stability after application at high temperatures (e.g. frying) and that the content of hazardous substances such as Glycidyl Esters (GEs) and chloropropanol (MCPD) esters is low.
Disclosure of Invention
Based on this, an 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, baking, etc., and has a low content of Glycidyl Ester (GEs) and chloropropanol (MCPD) esters.
The specific technical scheme is as follows:
a lipid composition comprising the following components in weight percent: 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: 80% of olive oil-based diglyceride and 20% of olive oil-based triglyceride.
In some of these embodiments, the oleic acid diglyceride in the olive oil-diglycerides is 50% to 80% by weight. The oleic acid diglyceride is the product of esterification reaction of one molecule of glycerol and two molecules of oleic acid.
In some of these embodiments, the content of glycidylesters in the lipid composition is less than 0.5mg/kg, and the content of chloropropanol is always less than 1mg/kg.
In some of these embodiments, the preparation of the olive-based diglyceride comprises:
mixing olive oil, water and lipase, performing programmed cooling, centrifuging, distilling the 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 temperature of the reaction is (54+/-2) DEG C, the temperature is reduced by (5-10) DEG C per hour, and the temperature is reduced to (30+/-2) DEG C for (1+/-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, the olive oil, water and lipase are mixed, wherein the mass ratio of the olive oil to the water is (26-30): (10-12), the addition amount of 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), the addition amount of the partial glyceride lipase is (200-300) U/g of the total mass of the reaction mixture.
In some of these embodiments, the partial glyceride lipase is added to carry out the reaction at a temperature of 30 to 45℃for a reaction time of 25 to 30 hours.
In some of these embodiments, the operating parameters of the distillation include: the evaporation temperature (200+ -20) deg.C and the vacuum pressure (10+ -5) Pa.
It is a further object of the present invention to provide the use of the above lipid composition for 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, has low content of Glycidyl Ester (GEs) and chloropropanol (MCPD) in the application process of frying, baking and other high temperature conditions, has good high temperature stability, and has good safety and practicability.
Further, the present inventors have found in study that the ratio of olive oil based diglyceride and olive oil based triglyceride has a certain influence on the high temperature stability of the lipid composition, and have found that when the mass percentage of olive oil based diglyceride is 40 to 85% and the mass percentage of olive oil based triglyceride is 15 to 60%, the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is very low during the application in high temperature environments such as frying, baking, etc., and the high temperature stability is very excellent.
Drawings
FIGS. 1-2 show the acid value and peroxide value during frying of the olive oil edible lipid compositions of examples 1-4 and the control group according to the invention;
FIGS. 3-5 are the levels of Glycidyl Esters (GEs) and chloropropanol (MCPD) esters during frying of olive oil edible lipid compositions of examples 1-4 and control groups according to the invention;
FIGS. 6-7 are hardness and chewiness of baked biscuits prepared from the olive oil edible lipid compositions of examples 1-4 and the control group of the present invention;
figures 8-10 show the content of Glycidyl Esters (GEs) and chloropropanol (MCPD) esters during baking of the olive oil edible lipid compositions of examples 1-4 and the control group according to the invention.
Detailed Description
The experimental methods of the present invention, in which specific conditions are not specified 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 terms "comprising" and "having" and any variations thereof, are intended to cover a non-exclusive inclusion. For example, a process, method, apparatus, article, or device that comprises a list of steps is not limited to the elements or modules listed but may alternatively include additional steps not listed or inherent to such process, method, article, or device.
In the present invention, the term "plurality" means two or more. "and/or", describes an association relationship of an association object, and indicates that there may be three relationships, for example, a and/or B, and may indicate: a exists alone, A and B exist together, and B exists alone. The character "/" generally indicates that the context-dependent object is an "or" relationship.
Since the formation mechanism of hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) is complicated, various studies have been variously conducted. Therefore, there is no disclosure in the art of what oils and fats are not likely to produce hazardous substances such as Glycidyl Ester (GEs) and chloropropanol (MCPD) esters. The inventors of the present invention have also found by accident in the safety studies of olive oil based diglycerides that after compounding olive oil based diglycerides with olive oil based triglycerides, the content of Glycidyl Esters (GEs) and chloropropanol (MCPD) therein is kept at a relatively low level all the time after frying or baking at high temperature for a long period of time. On this basis, other types of diglycerides, such as rapeseed oil diglycerides, were tried, and none of them was found to achieve this effect.
Based on this, a lipid composition according to the invention is obtained which has a good quality stability after application at high temperatures (e.g. frying), and which has a low content of hazardous substances, such as Glycidyl Esters (GEs) and chloropropanol (MCPD) esters, and which comprises the following components in weight percent:
35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride.
Diglyceride (DAG) is a product obtained by esterification of two hydroxyl groups on a glycerol backbone with fatty acids, and unlike Triglycerides (TAG), the content of DAG in animal and vegetable oils is generally low, and the content of DAG in different oils is generally not more than 10%.
The inventors of the present invention have found in the study that the ratio of olive-based DAG to olive-based TAG has a certain influence on the high temperature stability of the lipid composition, and have found that, through repeated verification, when the mass percentage of olive-based DAG is 40 to 85% (especially 75 to 85%) and the mass percentage of olive-based TAG is 15 to 60% (especially 15 to 25%), the content of Glycidyl Ester (GEs) and chloropropanol (MCPD) ester is lower and the high temperature stability is better during the application process in high temperature environments such as frying, baking, etc.
The present invention will be described in further detail with reference to specific examples.
Olive oil: purchased from the guangzhou merchant.
Rapeseed oil-DAG: japanese flower king brand.
Preparation of olive oil-DAG:
taking 280g of olive oil, adding 110g of water and Lipase AYS corresponding to 200U/g of the total mass of the reaction mixture, mixing and stirring for reaction, reducing the temperature by a program (the initial reaction temperature is 54 ℃, the temperature is reduced by 8 ℃ per hour, the temperature is reduced to 30 ℃ and the time lasts for 1 hour at 30 ℃), centrifuging the hydrolysis reaction product after 4 hours of reaction, carrying out molecular distillation on the upper oil phase, adding 368g of glycerin and 6.5g of distilled water, filling into a triangular flask with a stopper for uniform mixing, adding 240U/g of partial glyceride Lipase PCL corresponding to the total mass of the reaction mixture under stirring, continuously centrifuging the esterification product at 37 ℃ for 28 hours, detecting a product component, and separating and removing fatty acid to obtain the olive-based DAG product (the mass fraction of the olive-based DAG is 99.4% and the content of the olive-based MAG is 0.6%). The main operating parameter of molecular distillation is the evaporation temperature of 200℃and the vacuum pressure of 10Pa.
Example 1 an olive oil edible lipid composition comprises the following components in percentage by mass:
the olive oil based DAG prepared above was 40%, olive oil based TAG 60%.
Example 2 an olive oil edible lipid composition comprises the following components in percentage by mass:
olive-based DAG 60% prepared as described above; olive oil based TAG 40%.
Example 3 an olive oil edible lipid composition comprises the following components in percentage by mass:
olive-based DAG 80% prepared as described above; olive oil based TAG 20%.
Example 4 an olive oil edible lipid composition comprises the following components in percentage by mass:
olive-based DAG 95% prepared as described above; olive oil based TAG 5%.
1. Fatty acid composition of olive oil-DAG of the examples was determined:
detection was performed using a GC FID detector, first 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, and filling the supernatant into a chromatographic vial for standby measurement.
The instrument conditions were set up such that the column used HP-88 (100 m. Times.0.25 mm. Times.0.20 μm). Chromatographic conditions: heating to 180deg.C for 5min, heating to 230deg.C at a heating rate of 1.5deg.C/min, and maintaining for 20min. Sample inlet temperature: 250 ℃; detector temperature: 270 ℃; and (3) split sampling, wherein the split ratio is 1:100, nitrogen is used as carrier gas, the constant pressure is 1537kPa, and the column pressure is 5.24kPa. The fatty acid content was calculated by normalization of the area of each peak. The fatty acid compositions of rapeseed oil-DAG and olive oil-DAG were measured as shown in Table 1. As is clear from Table 1, oleic acid-DAG was contained in an amount of 67.31% as a main component in olive oil-DAG.
TABLE 1 fatty acid composition (%)
2. Test example olive oil edible lipid composition hazardous substance content during frying
The continuous frying experiments were performed using the olive oil edible lipid compositions of examples 1 to 4, with ordinary olive oil-TAG as control 1 and 80% olive oil-dag+20% canola oil-TAG as control 2. The frying temperature and time were set according to the actual conditions of the western store restaurant frying, 3L of oil was added to the fryer, and the temperature was raised to its optimum frying temperature within 10 minutes. 50mL of oil was collected prior to the 1 st frying cycle. The frying cycle included 3min frying followed by 17min intervals, 120min each day for 3 days without any additional oil, for a total of 18 batches. The frying amount was 200 g/batch. 50ml of oil was collected after each frying. After the 6 th cycle per day, the oil was left in the fryer at room temperature. All oil samples were stored at-20℃and the oil samples were assayed for acid number, peroxide number, GEs, MCPD ester content. The measurement of the peroxide number in GB 5009.227-2016 food and the measurement of the AOCS 29a-13 were respectively referred to the measurement of the acid value in GB5009.229-2016 food.
As shown in fig. 1 to 2, examples 1 to 4 were in a state of steadily rising acid value during continuous frying, but the highest value after three days was far lower than the national food safety standard regulation (5 mg/g) for frying oil, and peroxide value was in a fluctuating state during three days of frying without significant change. The limit of refined olive oil (0.065 g/100 g) was not exceeded for three days. In the control 1 and control 2 groups, the acid value and peroxide value were both steadily increasing during the continuous frying of ordinary olive oil-TAG, and the acid value was far higher than that of example 3 (1.06 mg/g) for three days after the first day, and the peroxide value was far higher than the limit of refined olive oil (0.065 g/100 g) after the first day. From this, it is 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 common olive oil-TAG.
As shown in fig. 3, the changes in 3-MCPD of example 4 and control 1 and control 2 exhibited a trend of dynamic change of increasing followed by decreasing, but example 4 was significantly reduced to a low concentration of approximately 0.1mg/kg on day 3, while both controls 1 and 2 could only be reduced to approximately 1mg/kg, while the safety margin was still significantly exceeded. Examples 1-3 the 3-MCPD content did not fluctuate much before and after frying, and was always within safe limits. In contrast, examples 1-3 have a lower 3-MCPD content.
As shown in FIG. 4, the 2-MCPD content of examples 1-4 was always kept at a lower level of 0.2mg/kg, and the 2-MCPD content of examples 1-3 was lower. The 2-MCPD content of control 2, although decreasing with increasing frying time, was significantly higher than that of examples 1-4.
As shown in fig. 5, GEs of examples 1-4 was gradually increased, but the first two days were always within the safety limit (1 mg/kg), which can be applied to domestic high-temperature frying, with better overall effect of example 3. The control group had a significantly higher rising trend GEs than examples 1-4 after three days of continuous frying, and had exceeded the European Union safety limit (1 mg/kg) the next day.
3. Testing the hazardous substance content of the olive oil edible lipid composition of the examples during baking
1. The olive oil edible lipid composition of examples 1-4 was applied to biscuit baking, and salted biscuits were prepared by adjusting the basic formula of the biscuits with 80% olive oil-dag+20% rapeseed oil-TAG as control 1 and 80% olive oil-dag+20% rapeseed oil-TAG as control 2 (the American Association of Cereal Chemists Method-54), flour 100g, yeast powder 1g, baking soda 0.5g, skim milk 60g, oil 20g and salt 1g were uniformly mixed, and after kneading into a smooth dough, the preservative film was sealed and proofed for 30min. Rolling into slices, baking at 160deg.C for 10min to obtain salty cookies. The biscuits were baked and cooled to room temperature and then measured for hardness and viscosity using a texture analyzer. And determining the content of GEs and MCPD esters in the biscuits.
2. The olive oil edible lipid compositions of examples 1-4 were applied to biscuit baking with ordinary olive oil-TAG as control 1 and 80% olive oil-DAG +20% canola oil-TAG as control 2. The basic formula of the biscuit is adjusted according to (the American Association of Cereal Chemists Method 10-54) to prepare the sweet biscuit, 60g of flour, 50g of corn starch, 25g of sugar powder and 1 egg, 30g of oil are uniformly mixed, and the mixture is rolled into slices after being kneaded into smooth dough, and the slices are rolled into a slice with the thickness of 3mm, and baked for 10 minutes at 160 ℃ to obtain the sweet biscuit. The biscuits were baked and cooled to room temperature and then measured for hardness and viscosity using a texture analyzer. And determining the content of GEs and MCPD esters in the biscuits.
As shown in fig. 6 to 7, the olive oil edible lipid compositions of examples 1 to 4 were relatively low in biscuit hardness and viscosity during application of baked biscuits, the more crispy and applicable population of the user was more extensive, and the prepared biscuits of different types had no obvious difference in hardness and viscosity, and could be widely applied to biscuits of different types without causing obvious change in texture characteristics of the biscuits, and the effects of examples 3 and 4 were better.
As shown in fig. 8-10, the olive oil edible lipid compositions of examples 1-4 showed a better condition than control 1 or control 2 during the application of baked biscuits, with the levels of GEs, MCPD (especially 2-MCPD) being lower than control 1 and control 2, especially the level of 2-MCPD being significantly lower than that of control 1, both sweet and salty biscuits, and the combination of examples 3 and 4 being better. Compared with common olive oil, the olive oil edible lipid composition provided by the invention has higher safety and applicability in application.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
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 (8)
1. Use of a lipid composition in frying or baking, the use comprising for reducing the content of GEs and MCPD and improving the high temperature stability in frying and baking, wherein the lipid composition consists of the following components in weight percent: 35-95% of olive oil-based diglyceride and 5-65% of olive oil-based triglyceride.
2. The use according to claim 1, wherein the lipid composition consists of the following components in weight percent: 40-85% of olive oil-based diglyceride and 15-60% of olive oil-based triglyceride.
3. The use according to claim 2, characterized in that the lipid composition consists of the following components in weight percent: 75-85% of olive oil-based diglyceride and 15-25% of olive oil-based triglyceride.
4. Use according to claim 3, characterized in that the lipid composition consists of the following components in weight percent: 78-82% of olive oil-based diglyceride and 18-22% of olive oil-based triglyceride.
5. The use according to claim 1, characterized in that the mass percentage of oleic acid diglyceride in the olive oil based diglyceride is 50-80%.
6. The use according to claim 1, wherein the content of glycidylesters in the lipid composition is less than 0.5mg/kg and the content of chloropropanol esters is less than 1mg/kg.
7. The use according to any one of claims 1 to 6, characterized in that the preparation of said olive-based diglyceride comprises:
mixing olive oil, water and lipase, performing programmed cooling, centrifuging, distilling the 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.
8. The use of claim 7, wherein the programmed cooling comprises: the initial temperature of the reaction is (54+/-2) DEG C, the temperature is reduced by (5-10) DEG C per hour, and the temperature is reduced to (30+/-2) DEG C for (1+/-0.2) hours.
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