CN115997826A - Preparation method of multifunctional health-care functional edible oil - Google Patents

Abstract

The invention provides a preparation method of multi-health-care functional edible oil, in the degumming process, the vegetable crude oil is acidified, then tributyrin, butyric acid or butyrate is added, and a compound enzyme preparation is continuously added, so that the vegetable crude oil is subjected to transesterification; the complex enzyme preparation comprises two or more of Lipozyme RM IM, lipozyme TL IM, novozyme 435, lipase PS-C-I, lipase PS-D-I and Phospholipase C. In the method, transesterification is carried out while degumming, so that the health-care components in the crude vegetable oil can be effectively reserved without adding refining procedures, and short-chain fatty acid can be successfully introduced, thereby obtaining an edible oil product with health-care function; in addition, compared with the prior art, the content of saturated fatty acid is reduced, and the generation of trans-acid is stopped.

Description

Preparation method of multifunctional health-care functional edible oil

Technical Field

The invention relates to the technical field of edible oil production, in particular to a preparation method of multifunctional health-care functional edible oil.

Background

The grease is used as a necessity in life, and can provide energy and other nutrient elements for people. Vegetable oil and fat is popular with people because of rich unsaturated fatty glyceride. Common vegetable oils such as soybean oil, sunflower seed oil, corn oil and the like are rich in unsaturated long-chain fatty acids such as oleic acid, linoleic acid and the like, but do not contain butyric acid.

Oleic acid is one of vegetable oils and fats, called as 'monounsaturated fatty acid', and is used for replacing saturated fatty acid, so that the specific gravity of low-density lipoprotein cholesterol (LDL-C) and total cholesterol for inducing the onset of coronary heart disease of a human body can be reduced; meanwhile, oleic acid also has high activity, and can reduce inflammation, enhance bactericidal effect, reduce blood pressure, regulate organism immunity and the like, so that along with the improvement of health consciousness of people, the grease rich in oleic acid is attracting attention.

Linoleic acid is used as unsaturated fat, can be combined with cholesterol, can reduce cholesterol level in blood, can change cholesterol distribution, can reduce blood lipid and blood pressure, and can promote microcirculation of human body. Since the human body cannot synthesize linoleic acid, it needs to be taken from the outside to meet the human body demand.

Butyric acid is a four-carbon short chain fatty acid, derived from fermentation of dietary cellulose by bacteria in the lumen of the colon, which is readily absorbed by the colonic epithelium and metabolized to produce energy. When dietary cellulose is reduced, the metabolic products of intestinal bacteria, i.e. short chain fatty acid production, is reduced, especially butyric acid, which over time causes an imbalance in intestinal homeostasis. Therefore, proper intake of short chain fatty acid such as butyric acid or butyrate can restore normal energy supply of intestinal epithelial cells, and improve intestinal environment. However, although butyric acid itself has an unpleasant acidic smell, tributyrin has no acidic smell, but has a bitter taste, and thus, it cannot be directly added or used.

The Nabiso group in the United states develops long and short carbon chain triglycerides (Salatrim), and the product is digested and absorbed as common grease, has no adverse reactions such as diarrhea and the like, and does not influence the retention of oil-soluble vitamins. It can replace common grease in any proportion and is approved by the United states Food and Drug Administration (FDA) and is popular as a recognized safety substance (GRAS) for use in various aspects of food processing. However, the product takes hydrogenated vegetable oil as a raw material, contains a large amount of saturated fatty acid and trans fatty acid, is unfavorable for human health, and cannot be comprehensively popularized.

In the patent document with the application number of CN02123573.2, vegetable oil is used as a raw material, and the process steps of glycerolysis, esterification, water washing, alkali refining, deodorization and the like are carried out to obtain the liquid low-calorie oil-mixed triglyceride.

Although the synthesis process of the long and short carbon chain triglyceride is available at present, the adopted vegetable oil is hydrogenated vegetable oil or an unauthorized catalyst is selected, so that the grease contains a large amount of saturated fatty acid and trans fatty acid, is unfavorable to human health, and is difficult to meet the requirements of people on food safety.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention provides a preparation method of multi-health-care functional edible oil, which is characterized in that in the degumming process, vegetable crude oil is subjected to acidification treatment, then tributyrin, butyric acid or butyrate is added, and a complex enzyme preparation is continuously added, so that the vegetable crude oil is subjected to transesterification. In the method, transesterification is carried out while degumming, so that the health-care components in the crude vegetable oil can be effectively reserved without adding refining procedures, and short-chain fatty acid can be successfully introduced, thereby obtaining an edible oil product with health-care function; in addition, compared with the prior art, the content of saturated fatty acid is reduced, and the generation of trans-acid is stopped.

The technical scheme of the invention is as follows:

a preparation method of multifunctional health-care functional edible oil mainly comprises the following steps: in the degumming process, acidizing the crude vegetable oil, then adding tributyrin, butyric acid or butyrate, and continuously adding a complex enzyme preparation to complete transesterification of the crude vegetable oil;

the complex enzyme preparation comprises two or more of Lipozyme RM IM, lipozyme TL IM, novozyme 435, lipase PS-C-I, lipase PS-D-I and Phospholipase C;

the vegetable crude oil includes, but is not limited to, corn oil, sunflower oil, soybean oil, peanut oil, canola oil, and olive oil.

Preferably, the vegetable crude oil is acidified with phosphoric acid or citric acid.

Preferably, when the complex enzyme preparation is composed of one of Lipozyme RM IM or Lipozyme TL IM, lipase PS-C-I or one of Novozyme 435 or Lipase PS-D-I, and Phospholipase C, the weight percentage of Lipozyme RM IM or Lipozyme TL IM, lipase PS-C-I or Novozyme 435 or Lipase PS-D-I, phospholipase C is 15% -55%:25% -40%:5% -60%.

Preferably, when the complex enzyme preparation is composed of Lipozyme RM IM, lipase PS-C-I, phospholipase C, the weight percentages of Lipozyme RM IM, lipase PS-C-I and Phospholipase C are 40%:30%:30%.

Preferably, the weight ratio of the complex enzyme preparation to the crude vegetable oil is 0.2-5:100.

Preferably, the reaction temperature of transesterification is 50-60 ℃, the pH value is 5.0 plus or minus 0.5, the vacuum degree is more than 50mmHg, the stirring speed is 200-500 r/min, and the time is 2.0-4.0h.

Preferably, after degumming treatment, the edible oil finished product containing the long-chain triglyceride is finally obtained by centrifugation, drying, decolorization, dewaxing and deodorization.

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

1. according to the invention, transesterification is performed while degumming, so that the health-care components in the crude vegetable oil can be effectively reserved without adding refining procedures, and short-chain fatty acid can be successfully introduced, thereby obtaining the edible oil product with health-care function.

2. Compared with the prior art, the preparation method reduces the content of saturated fatty acid and prevents the generation of trans-acid.

Detailed Description

In order to better understand the technical solutions of the present invention, the following description will clearly and completely describe the technical solutions of the embodiments of the present invention in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the present invention without making any inventive effort, shall fall within the scope of the present invention.

Example 1

300g of corn crude oil is subjected to alkali refining degumming (the oil temperature is raised to 85 ℃, 0.05% of phosphoric acid solution with the mass fraction of 85% is added, stirring reaction is carried out for 10min, then 2.8% of 18 DEG Be of dilute alkali is added for continuous reaction for 20 min), and transesterification reaction is carried out, wherein the transesterification reaction comprises the following steps: adding 30g of tributyrin and 0.3g of lipozyme RM IM into degummed corn crude oil at 50-60 ℃, fully and uniformly mixing, controlling the reaction temperature to 55 ℃, setting the vacuum degree to 55mmHg, and stirring at the speed of 200 revolutions per minute for 2.0h; then heating to 100deg.C, inactivating enzyme, stopping reaction, separating precipitate to obtain upper layer oil, and detecting fatty acid component. The butyric acid content is 6.3%, and no bitter taste and no sour odor.

Example 2

The difference from example 1 is that the degumming mode is changed from alkali refining to enzymatic degumming (the oil temperature is raised to 55 ℃, 0.05% of phosphoric acid solution with mass fraction of 85% is added, stirring reaction is carried out for 30min, 500ppm of novelin enzyme preparation solution and 2% of pure water are added, stirring reaction is carried out for 3 h), and the butyric acid content is measured to be 6.8%, and no bitter taste and no sour odor are generated.

Example 3

The difference from example 2 is that the enzymatic degummed complex enzyme consists of: the weight ratio is 50 percent: 50% of a mixture of Lipozyme RM IM and Lipozyme TL IM, with a butyric acid content of 7.5% and no bitter and sour taste.

Example 4

The difference from example 3 is that the enzymatic degummed complex enzyme consists of: the weight ratio is 50 percent: 50% of a mixture of Lipozyme RM IM and Lipase PS-D-1, with a butyric acid content of 8.2% and no bitter and sour taste.

Example 5

The difference from example 4 is that the amount of tributyrin added was 60g, the butyric acid content was measured to be 9.7%, and no bitter taste and no sour odor were observed.

Example 6

The difference from example 4 is that the enzymatic degummed complex enzyme consists of: 60% by weight: 40% of a mixture of Lipozyme RM IM and Lipase PS-C-I, measured a butyric acid content of 10.1%, and no bitter and sour taste.

Example 7

The difference from example 6 is that the enzymatic degumming and transesterification reaction are combined, namely 300g of corn crude oil is added with phosphoric acid for acidification, and then 60g of tributyrin and 0.6g of complex enzyme preparation are added, so that the transesterification reaction of the corn oil is completed in the degumming process;

the compound enzyme preparation comprises 30 percent of Lipozyme RM IM, 35 percent of Lipozyme PS-C-I and 35 percent of pholigase C by weight;

the transesterification reaction conditions are as follows: the reaction temperature is 55 ℃, the pH value is 5.0, the vacuum degree is more than 50mmHg, the stirring speed is 200 revolutions per minute, and the time is 2.0h;

after transesterification, heating to 100 ℃, inactivating enzyme, stopping reaction, separating precipitate to obtain upper layer oil, and detecting fatty acid component. The butyric acid content is 10.3%, and no bitter taste and no sour odor.

Example 8

The difference from example 7 is that in the complex enzyme preparation, the weight ratio of Lipozyme RM IM, lipase PS-C-I and Phospholipase C is 40%:30%:30%, the butyric acid content was measured to be 10.5%, and no bitter taste and no sour odor.

Although the present invention has been described in detail by way of reference to preferred embodiments, the present invention is not limited thereto. Various equivalent modifications and substitutions may be made in the embodiments of the present invention by those skilled in the art without departing from the spirit and scope of the present invention, and it is intended that all such modifications and substitutions be within the scope of the present invention/be within the scope of the present invention as defined by the appended claims. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (7)

1. A preparation method of multi-health-care functional edible oil is characterized by comprising the following main processes: in the degumming process, acidizing the crude vegetable oil, then adding tributyrin, butyric acid or butyrate, and continuously adding a complex enzyme preparation to complete transesterification of the crude vegetable oil;

the complex enzyme preparation comprises two or more of Lipozyme RM IM, lipozyme TL IM, novozyme 435, lipase PS-C-I, lipase PS-D-I and Phospholipase C;

the vegetable crude oil includes, but is not limited to, corn oil, sunflower oil, soybean oil, peanut oil, canola oil, and olive oil.

2. The method for preparing multi-functional health-care edible oil according to claim 1, wherein the crude vegetable oil is acidified with phosphoric acid or citric acid.

3. The method for preparing the multifunctional health-care functional edible oil according to claim 1, wherein when the compound enzyme preparation consists of one of Lipozyme RM IM or Lipozyme TL IM, one of Lipozyme PS-C-I or novozyme 435 or Lipozyme PS-D-I and pholigase C, the weight percentage of the Lipozyme RM IM or Lipozyme TL IM, the Lipozyme PS-C-I or novozyme 435 or Lipozyme PS-D-I and the weight percentage of the lipoligase C is 15% -55%:25% -40%:5% -60%.

4. The method for preparing the multifunctional health-care edible oil according to claim 3, wherein when the compound enzyme preparation consists of Lipozyme RM IM, lipoase PS-C-I and pholigase C, the weight percentages of the Lipozyme RM IM, the lipoase PS-C-I and the pholigase C are 40% to 30%.

5. The method for preparing multi-functional health edible oil according to claim 1, wherein the weight ratio of the complex enzyme preparation to the crude vegetable oil is 0.2-5:100.

6. The method for preparing the multifunctional health-care functional edible oil according to claim 1, wherein the reaction temperature of transesterification is 50-60 ℃, the pH value is 5.0+0.5, the vacuum degree is more than 50mmHg, the stirring speed is 200-500 rpm, and the time is 2.0-4.0h.

7. The method for preparing the multifunctional health-care edible oil according to claim 1, wherein after degumming treatment, the edible oil finished product containing the long-and-short chain triglyceride is finally obtained by centrifugation, drying, decolorization, dewaxing and deodorization.