WO2023231359A1 - 一种油脂结晶促进剂及其制备方法和应用 - Google Patents
一种油脂结晶促进剂及其制备方法和应用 Download PDFInfo
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- WO2023231359A1 WO2023231359A1 PCT/CN2022/137549 CN2022137549W WO2023231359A1 WO 2023231359 A1 WO2023231359 A1 WO 2023231359A1 CN 2022137549 W CN2022137549 W CN 2022137549W WO 2023231359 A1 WO2023231359 A1 WO 2023231359A1
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- oil
- crystallization
- crystallization accelerator
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- fat
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
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Images
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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Definitions
- the invention relates to a grease crystallization accelerator and its preparation method and application, and belongs to the technical field of food-specific grease processing and control.
- the fat crystal network formed by fat crystallization determines the taste, texture and flavor of food-specific fats such as margarine and shortening.
- a good crystallization network helps the processed food to form a structure, encapsulate gas, and have a soft and moist taste; while a poor crystallization network will cause problems such as poor plasticity and easy sanding of the product, and will lose its proper functional characteristics and operating performance, seriously affecting its performance.
- Product quality
- Palm oil is widely used in margarine and shortening due to its high yield, low price and rich product variety. Its own crystallization characteristics, especially palm oil, has a strong ⁇ ' crystallization tendency, which can give the product a delicate crystal structure and directly Affects the texture, taste and stability of the product. However, the crystallization rate of palm oil is slow, resulting in a soft texture when margarine is first produced. During the storage process, palm oil will continue to crystallize and grow into larger crystal particles, thereby forming a strong network structure, resulting in sanding or sanding of the product. After hardening, it seriously affects the quality and usage characteristics of the product.
- Patent document JP 2007-124948A proposes that sorbitol saturated fatty acid ester with an esterification rate of 20%-50% can inhibit the production of granular crystals in palm oil; similarly, patent JP 3434463B proposes a sorbitol saturated fatty acid ester No coarse crystals were produced in the water-in-oil emulsified fat composition prepared with palm oil.
- Patent JP 101990571A found that sorbitan fatty acid esters with 28-60% esterification rate and 20-40% sorbitol type content can significantly promote the crystallization of fat, but did not mention its effect on palm oil-based products during storage Effects of crystal changes and texture changes.
- the emulsifier used in the above-mentioned patents is obtained through chemical synthesis, which consumes a lot of energy, has low yield and high cost, and does not meet the healthy consumption needs of clean labels pursued by people.
- the crystallization rate of palm oil is slow, which causes palm oil-based products such as margarine and shortening to further crystallize to form coarse crystals during storage, causing quality deterioration problems such as sanding or hardening of the products.
- the present invention provides a grease crystallization accelerator that can induce fat crystallization, accelerate the formation of grease crystals, improve the crystal size, optimize the structure and texture of the crystal network, and inhibit sanding and post-hardening of the product.
- the first object of the present invention is to provide a grease crystallization accelerator, the components of which include in mass percentage: 50-70% glycerol monoolein dipalmitate (Dipalmito-olein, PO), 10-20% Dipalmitin (PP) and 15-30% Diolein (OO), the total is 100%.
- glycerol monoolein dipalmitate Dipalmito-olein, PO
- PP Dipalmitin
- OO Diolein
- the second object of the present invention is to provide a method for preparing the oil crystallization accelerator of the present invention, which includes the following steps:
- the oil sample includes one or more of 24°C palm liquid oil, medium melting point palm oil (melting point range is 28°C to 33°C), and palm stearin.
- the dosage ratio of the oil sample and petroleum ether is 30g:120mL.
- the silica gel chromatography column is a chromatography glass column with a polytetrafluoroethylene plug (diameter 2.5cm, length 40cm), adding 60g column chromatography silica gel to prepare a silica gel layer analysis column.
- the volume ratio of petroleum ether/diethyl ether used in the elution of the triglyceride is 95:5; the volume ratio of petroleum ether/diethyl ether used in the elution of the oil crystallization accelerator is 80: 20.
- the third object of the present invention is to provide a fat and oil composition, which contains the fat and oil crystallization accelerator of the present invention.
- the oil composition includes the following components in mass percentage: 0.5% to 5% oil crystallization accelerator, and the rest is oil, and the total is 100%.
- the oils and fats include palm liquid oil at 24°C, palm oil with a melting point of 28°C to 33°C (28°C to 33°C), and palm stearin.
- the fourth object of the present invention is the application of the oil crystallization accelerator of the present invention in the food field.
- the food includes margarine, shortening, special grease for quick-frozen food, cocoa butter substitute or food sandwich fillings.
- the oil crystallization accelerator of the present invention can increase the crystallization rate of oil, promote the rapid formation and stabilization of the ⁇ ′ crystal form of stable oil, and accelerate the rapid crystallization and stabilization of candies and baking-specific medium-fat products such as margarine, shortening, and cocoa butter substitutes. Stability, inhibits sanding and back hardening of the product.
- Figure 1 is a polarized light micrograph of the oil and fat composition obtained in Examples 1 to 3 and Comparative Examples 1 to 4, where A is Comparative Example 1; B is Example 1; C is Example 2; and D is Example 3. ; E is Comparative Example 2; F is Comparative Example 3; G is Comparative Example 4.
- Figure 2 is a graph showing the change trend of the hardness of the oil and fat composition of Example 4 with storage time.
- Figure 3 is the comprehensive sensory evaluation analysis results in Example 7.
- GC chromatography conditions RTX-65TG high-temperature capillary column (30m ⁇ 0.25mm ⁇ 0.1 ⁇ m), the inlet temperature is 350°C, and the FID detector temperature is 360°C.
- the hardness of palm oil samples at different storage time points was measured using a texture analyzer with P/45C probe. Speed before test: 1.00 mm/s; speed during test: 2.00mm/s; speed after test: 2.00mm/s; trigger force: 5.0g; puncture depth: 12.00mm. The maximum pressure is the hardness index. Each sample was measured 6 times and the average value was taken.
- a method for preparing a grease crystallization accelerator including the following steps:
- the obtained oil crystallization accelerator was subjected to molecular composition analysis, and the results are as shown in Table 1:
- the obtained oil crystallization accelerator was added to palm oil at 0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5% and 6% (w/w) respectively for induction.
- the test results are as follows in Table 2:
- Example 1 The palm liquid oil in Example 1 was adjusted to a medium melting point palm oil (melting point: 33°C), and the other parameters were kept consistent with Example 1 to obtain a fat crystallization accelerator.
- Example 1 The palm liquid oil in Example 1 was adjusted to palm stearin, and the others were kept the same as in Example 1 to obtain a fat crystallization accelerator.
- the obtained oil crystallization accelerator was subjected to molecular component analysis, and the results are as shown in Table 3:
- Example 3 64.6 25.8 9.6
- a method for preparing a grease composition including the following steps:
- a method of preparing a grease composition includes the following steps:
- a method of preparing a grease composition includes the following steps:
- Example 4 The addition of the oil crystallization accelerator in Example 4 was omitted, and the others were kept the same as in Example 4 to obtain a oil and fat composition.
- Example 4 the oil crystallization accelerator was adjusted to be sorbitol palmitate, and the others were kept the same as in Example 4 to obtain a oil and fat composition.
- Example 4 the oil crystallization accelerator was adjusted to be sorbitol stearate, and the others were kept the same as in Example 4 to obtain a oil and fat composition.
- Example 4 the oil and fat crystallization accelerator was adjusted to sucrose ester S-170 (Mitsubishi Chemical Foods Co., Ltd.), and the rest was kept the same as in Example 4 to obtain an oil and fat composition.
- Example 4 The oil and fat composition of Example 4 was crystallized and matured at 25°C for 24 hours, and then stored in a constant temperature oven at 25°C for a long time, and samples were taken to measure its crystal form and texture on the 30th and 60th days. At the same time, palm oil without any added substances was used as a control experiment. The results are shown in Table 5 and Figure 2:
- Example 4 the oil crystallization accelerator was adjusted to PO, and the other contents were kept the same as in Example 4 to obtain a oil and fat composition.
- Example 4 the oil crystallization accelerator was adjusted to PP, and the other contents were kept consistent with Example 4 to obtain a oil and fat composition.
- Example 4 the oil crystallization accelerator was adjusted to OO, and the others were kept consistent with Example 4 to obtain a oil and fat composition.
- Example 4 It can be seen from Table 6 that the crystallization nucleation time of Example 4 is shorter than that of Comparative Example 5-7, and the average crystal size is smaller than Comparative Example 5-7.
- the oil crystallization accelerator promotes the crystallization of palm oil, causing its crystal particle size to change. Small. Compared with simple PO, PP, and OO, crystallization accelerator 1 has a better effect and shows a synergistic effect.
- Example 4 Adjust the eluants petroleum ether and diethyl ether (80/20, v/v) in Example 1 to n-hexane and diethyl ether (80/20, v/v), and keep the others consistent with Example 1 to obtain a grease crystallization accelerator; Thereafter, a grease composition was prepared according to Example 4.
- the nucleation induction time and crystal size of the obtained oil and fat composition were measured:
- the application of oil crystallization accelerator in shortening includes the following steps:
- the storage conditions of temperature fluctuations (5°C 12h, 20°C 12h are a cycle of temperature reciprocation) induce sanding.
- the crystal form and grit degree of palm oil-based shortening were continuously measured on a 7-day cycle. Sensory analysis.
- the newly prepared oil composition is all ⁇ ’-type crystals, and this crystal form has a delicate crystal structure.
- the sample without adding oil crystallization accelerator has been partially transformed into ⁇ -type crystals.
- the crystals have all been ⁇ -formed; while the sample with oil added
- the crystallization accelerator sample maintained ⁇ '-type crystals for the first six weeks, until some ⁇ -type crystals appeared after the sample was stored for 8 weeks. ⁇ -type crystals will cause the sample to have a sandy feel.
- the oil crystallization accelerator has the effect of inhibiting the sanding of palm oil-based shortening.
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
本发明公开了一种油脂结晶促进剂及其制备方法和应用，属于食品专用油脂加工和控制技术领域。本发明所述的油脂结晶促进剂，其组分按照质量百分比包括：50-70％的甘油一油酸二棕榈酸酯(Dipalmito-olein,PO)、10-20％的二硬脂酸甘油二酯(Dipalmitin,PP)、15-30％的二油酸甘油二酯(Diolein,OO)，总和为100％。本发明的油脂结晶促进剂可提高油脂的结晶速率，促进稳定油脂β'型晶型的快速形成和稳定，加速人造奶油、起酥油、代可可脂等糖果和烘焙专用脂肪产品的快速结晶和稳定性，抑制产品的起砂和后硬。
Description
本发明涉及一种油脂结晶促进剂及其制备方法和应用，属于食品专用油脂加工和控制技术领域。
油脂结晶形成的脂肪结晶网络决定着人造奶油、起酥油等食品专用油脂的口感、质地和风味。好的结晶网络有助于加工食品结构成型、包裹气体、口感松软温润；而差的结晶网络则会引起产品塑性差、易起砂等问题，失去其应有的功能特性及操作性能，严重影响产品的品质。
棕榈油因产量高、价格便宜、产品种类丰富而广泛应用于人造奶油和起酥油中，其自身的结晶特性，特别是棕榈油具有强烈的β’结晶倾向，能赋予产品细腻的晶体结构，直接影响产品的质地、口感以及稳定性。然而，棕榈油结晶速率慢，导致人造奶油刚生产出来时质地偏软，在储存过程中棕榈油会继续结晶生长成为较大的晶体颗粒，从而形成较强的网络结构，导致产品的起砂或后硬，严重影响产品的品质和使用特性。
针对棕榈油结晶速率慢导致的产品缺陷问题，目前最常用的方法是添加高熔点甘油三酯和乳化剂，能够促进脂肪结晶的方法。例如：专利文献JP 2007-124948A提出20％-50％酯化率的失水山梨醇饱和脂肪酸酯能够抑制棕榈油产生粒状晶体；同样的，专利JP 3434463B提出一种山梨糖醇饱和脂肪酸酯和棕榈油制备的油包水型乳化脂肪组合物中没有产生粗大的晶体。然而，这些方法聚焦于抑制棕榈油基产品储存期间的晶体粗大问题，而对于产品的质构(比如：起砂或后硬)问题并未涉及；而且，这些方法未涉及其是否影响脂肪的结晶速率。专利JP 101990571A发现具有28-60％酯化率和20-40％山梨糖醇型含量的失水山梨糖醇脂肪酸酯能够显著促进脂肪的结晶，但未提到其对棕榈油基产品储存期间晶体变化及质构变化的影响。此外，上述专利采用的乳化剂是通过化学合成的方法获得，耗能大，得率低，成本高，不符合人们所追求的清洁标签的健康消费需求。
因此，亟需一种天然乳化剂，既能够促进油脂结晶，也能抑制储存期间晶体的增大，应用于人造奶油和起酥油中能够抑制产品的起砂和后硬。
发明内容
棕榈油结晶速率慢，导致棕榈油基产品如人造奶油、起酥油在储存过程中进一步结晶形 成颗粒粗大的晶体，引发产品起砂或后硬等品质劣变问题。
[技术方案]
为了解决上述问题，本发明提供了一种油脂结晶促进剂，能诱导脂肪结晶，加速油脂结晶的形成，改善晶体尺寸，优化结晶网络的结构和质构，抑制产品的起砂和后硬。
本发明的第一个目的是提供一种油脂结晶促进剂，其组分按照质量百分比包括：50-70％的甘油一油酸二棕榈酸酯(Dipalmito-olein,PO)、10-20％的二硬脂酸甘油二酯(Dipalmitin,PP)、15-30％的二油酸甘油二酯(Diolein,OO)，总和为100％。
本发明的第二个目的是提供一种制备本发明所述的油脂结晶促进剂的方法，包括如下步骤：
将油样溶于石油醚中，装入硅胶层析柱内，采用石油醚/乙醚洗脱得到纯化的甘油三酯，然后用石油醚和乙醚进一步洗脱，并脱除溶剂，得到油脂结晶促进剂。
在本发明的一种实施方式中，所述的油样包括24℃的棕榈液油、中熔点棕榈油(熔点范围为28℃～33℃)、棕榈硬脂中的一种或几种。
在本发明的一种实施方式中，所述的油样和石油醚的用量比为30g：120mL。
在本发明的一种实施方式中，所述的硅胶层析柱是在带有聚四氟乙烯塞子的色谱玻璃柱(直径2.5cm，长度40cm)中，加入60g柱层析硅胶制备成硅胶层析柱。
在本发明的一种实施方式中，所述甘油三酯的洗脱中石油醚/乙醚的体积比为95：5；油脂结晶促进剂的洗脱中采用的石油醚/乙醚的体积比为80：20。
本发明的第三个目的是提供一种油脂组合物，其中含有本发明所述的油脂结晶促进剂。
在本发明的一种实施方式中，所述的油脂组合物按照质量百分比包括如下组分：0.5％～5％的油脂结晶促进剂，其余为油脂，总和为100％。
在本发明的一种实施方式中，所述的油脂包括24℃的棕榈液油、熔点为28℃～33℃棕榈油(28℃～33℃)、棕榈硬脂。
本发明的第四个目的是本发明所述的油脂结晶促进剂在食品领域的应用。
在本发明的一种实施方式中，所述的食品包括人造奶油、起酥油、速冻食品专用油脂、代可可脂或食品夹心馅料。
本发明的油脂结晶促进剂可提高油脂的结晶速率，促进稳定油脂β′型晶型的快速形成和稳定，加速人造奶油、起酥油、代可可脂等糖果和烘焙专用中脂肪产品的快速结晶和稳定性，抑制产品的起砂和后硬。
图1为实施例1～3和对比例1～4得到的油脂组合物的偏光显微图，其中，A为对比例1；B为实施例1；C为实施例2；D为实施例3；E为对比例2；F为对比例3；G为对比例4。
图2为实施例4的油脂组合物的硬度随储存时间的变化趋势图。
图3为实施例7中综合感官评定分析结果。
以下对本发明的优选实施例进行说明，应当理解实施例是为了更好地解释本发明，不用于限制本发明。
测试方法：
1、油脂结晶促进剂的分子组成分析：
参照AOCS Ce5-86，采用安捷伦7820A高温气相色谱进行测定。GC色谱条件：RTX-65TG高温毛细管柱(30m×0.25mm×0.1μm)，进样口温度为350℃，FID检测器温度为360℃。
2、诱导时间的测定：
取棕榈油于洁净干燥的烧杯中，置于80℃水浴锅中加热30min，去除结晶记忆；之后加入结晶促进剂，使用控温磁力搅拌仪在80℃条件下以300rmp的速率搅拌油脂样品30min，使其混合均匀；
称取约2.5g油脂样品置于NMR玻璃管中，每隔30s取出样品测定其在5℃的固体脂肪含量(SFC)，直至SFC恒定不变，得到SFC随结晶时间的变化图，通过线性拟合得出棕榈油成核诱导时间。
3、晶体尺寸的测定：
使用已预热的毛细管取一滴(约10μL)熔化的样品于预热的载玻片上，然后将预热的盖玻片置于油滴表面，形成薄厚均匀的薄膜，并防止气泡的产生，然后放置20℃恒温箱中结晶24h，采用徕卡DM2700P型偏光显微镜(PLM)进行拍照观察，使用Image J 1.42图片处理软件对获得的偏光显微镜图片进行定量分析，获得晶体平均尺寸。
4、晶型的测定：
采用粉末X衍射仪测定不同储存时间点的油脂的晶型，铜灯
光源强度设定为30kV，发散狭缝为1.0mm，散射狭缝为1.0mm，接收狭缝为0.3mm，以1°/min的速率从11°至30°扫描样品。
5、质构的测定：
采用质构仪测定不同储存时间点的棕榈油样品的硬度，P/45C探头。测试前速度：1.00 mm/s；测试中速度：2.00mm/s；测试后速度：2.00mm/s；触发力：5.0g；穿刺深度：12.00mm。以最大压力最为硬度指标。每个样品测定6次，取平均值。
实施例1
一种制备油脂结晶促进剂的方法，包括如下步骤：
取30g棕榈液油(熔点24℃)溶于120mL石油醚中，装入硅胶层析柱内，用95:5(v/v)石油醚/乙醚洗脱得到纯化的棕榈油甘油三酯(PO-TAG)，之后采用石油醚和乙醚(80/20，v/v)进一步洗脱得到天然油脂结晶促进剂。
将得到的油脂结晶促进剂进行分子组成分析，结果如表1：
表1油脂结晶促进剂的分子组成
| 组成 | PO | PP | OO |
| 含量 | 61.2 | 15.3 | 23.5 |
将得到的油脂结晶促进剂分别按照0％、0.5％、1％、1.5％、2％、2.5％、3％、4％、5％、6％(w/w)加入棕榈油中，进行诱导时间的测定，测试结果如下表2：
表2结晶促进剂对油脂结晶诱导时间的影响
| 结晶促进剂添加量(wt％) | 0 | 0.5 | 1 | 1.5 | 2 | 2.5 | 3 | 4 | 5 | 6 |
| 成核诱导时间(min) | 4.16 | 3.64 | 3.48 | 3.17 | 2.85 | 2.32 | 2.04 | 1.93 | 1.90 | 1.89 |
由表2可知：油脂结晶促进剂的添加可显著缩短成核诱导时间，成核诱导时间越短，说明油脂成核速率增加，促进了油脂的成核结晶；其最佳添加量范围为0.5％～5％。
实施例2
调整实施例1中的棕榈液油为中熔点棕榈油(熔点为33℃)，其他和实施例1保持一致，得到油脂结晶促进剂。
实施例3
调整实施例1中的棕榈液油为棕榈硬脂，其他和实施例1保持一致，得到油脂结晶促进剂。
将得到的油脂结晶促进剂进行分子组分分析，结果如表3：
表3油脂结晶促进剂的分子组成
| 组成 | PO | PP | OO |
| 实施例2 | 59.4 | 19.3 | 21.3 |
| 实施例3 | 64.6 | 25.8 | 9.6 |
实施例4
一种制备油脂组合物的方法，包括如下步骤：
取棕榈油于不同洁净干燥的烧杯中，置于80℃水浴锅中加热融化，并维持30min，去除结晶记忆；添加1.5％的实施例1的油脂结晶促进剂，80℃水浴锅中加热搅拌，使用漩涡振荡器使其混合均匀，得到油脂组合物。
实施例5
一种制备油脂组合物的方法包括如下步骤：
取棕榈油于不同洁净干燥的烧杯中，置于80℃水浴锅中加热融化，并维持30min，去除结晶记忆；添加1.5％的实施例2的油脂结晶促进剂，80℃水浴锅中加热搅拌，使用漩涡振荡器使其混合均匀，得到油脂组合物。
实施例6
一种制备油脂组合物的方法包括如下步骤：
取棕榈油于不同洁净干燥的烧杯中，置于80℃水浴锅中加热融化，并维持30min，去除结晶记忆；添加1.5％的实施例3的油脂结晶促进剂，80℃水浴锅中加热搅拌，使用漩涡振荡器使其混合均匀，得到油脂组合物。
对比例1
省略实施例4中油脂结晶促进剂的添加，其他和实施例4保持一致，得到油脂组合物。
对比例2
调整实施例4中油脂结晶促进剂为山梨糖醇棕榈酸酯，其他和实施例4保持一致，得到油脂组合物。
对比例3
调整实施例4中油脂结晶促进剂为山梨糖醇硬脂酸酯，其他和实施例4保持一致，得到油脂组合物。
对比例4
调整实施例4中油脂结晶促进剂为蔗糖酯S-170(三菱化学食品株式会社)，其他和实施例4保持一致，得到油脂组合物。
将得到的油脂组合物进行晶体尺寸的测试，测试结果如图1和表4：
从图1和表4可以看出：随着油脂结晶促进剂的添加，棕榈油的晶体粒径变小，结晶数量增加，微观结构更加致密。实施例1-3比市售乳化剂(对比例2-4)促油脂结晶的效果更加显著，呈现出更加紧密的结晶网络结构。
表4结晶促进剂对棕榈油结晶晶体颗粒尺寸的影响
| 组别 | 对比例1 | 实施例4 | 实施例5 | 实施例6 | 对比例2 | 对比例3 | 对比例4 |
| 晶体平均尺寸(μm) | 23.67 | 9.09 | 7.76 | 5.95 | 10.56 | 9.71 | 12.88 |
将实施例4的油脂组合物在25℃结晶熟化24h，随后在25℃的恒温箱中长时间储存，并在第30天和60天取样测定其晶型和质构。同时，以不添加任何物质的棕榈油为对照实验。结果如表5和图2：
从表5可以看出：实施例4的油脂组合物，呈现出稳定的β’晶型，抑制了β晶型的产生，有助于脂肪样品的结晶稳定性；
从图2可以看出：未添加油脂结晶促进剂的对照样品，其在储存过程中硬度逐渐增大，出现了严重的后硬现象，这也归于棕榈油在储存过程中出现β晶型。而实施例4添加油脂结晶促进剂后，其硬度在储存过程中基本保持一致，油脂结晶促进剂的添加抑制了棕榈油的后硬。
表5结晶促进剂对油脂晶型的影响
对比例5
调整实施例4中油脂结晶促进剂为PO，其他和实施例4保持一致，得到油脂组合物。
对比例6
调整实施例4中油脂结晶促进剂为PP，其他和实施例4保持一致，得到油脂组合物。
对比例7
调整实施例4中油脂结晶促进剂为OO，其他和实施例4保持一致，得到油脂组合物。
将实施例4和对比例5、6、7得到的油脂组合物的结晶时间和晶体颗粒尺寸进行测试，测试结果如下：
表6结晶促进剂对棕榈油结晶成核时间和晶体尺寸的影响
| 组别 | 实施例4 | 对比例5 | 对比例6 | 对比例7 |
| 成核诱导时间(min) | 3.17 | 3.82 | 3.31 | 4.15 |
| 晶体平均尺寸(μm) | 9.09 | 10.94 | 9.82 | 22.95 |
由表6可知，实施例4的结晶成核时间短于对比例5-7的，而且晶体平均尺寸小于对比例5-7，油脂结晶促进剂促进了棕榈油的结晶，使得其晶体粒径变小。与单纯的PO、PP、OO相比，结晶促进剂1具有更优的效果，显示出协同增效的作用。
对比例8
调整实施例1中洗脱剂石油醚和乙醚(80/20，v/v)为正己烷和乙醚(80/20，v/v)，其他和实施例1保持一致，得到油脂结晶促进剂；之后按照实施例4制备得到油脂组合物。
将得到的油脂组合物的成核诱导时间和晶体尺寸进行测定：
结果发现：油脂组合物的成核诱导时间为3.56min，晶体尺寸为11.23μm；相比实施例4的结晶诱导时间(3.17min)要长，晶体尺寸(9.09μm)要大，可见，其促进油脂成核结晶的能力要弱于实施例1中制备的油脂结晶促进剂；因此，洗脱剂的不同，导致油脂结晶促进剂的纯度的不同，从而降低其促进油脂结晶的能力。
实施例7
油脂结晶促进剂在起酥油中的应用，包括如下步骤：
含油脂结晶促进剂起酥油配方(以质量计)：98.2％基料油脂(棕榈油)、0.3％卵磷脂和1.5％油脂结晶促进剂；
未含油脂结晶促进剂起酥油配方(以质量计)：99.7％基料油脂(棕榈油)、0.3％卵磷脂。
使用冰激凌机后搅拌2min，制冷30s，搅拌2min，制冷30s，搅拌2min，制冷30s，搅拌2min，制冷30s，搅拌2min，制冷30s，搅拌2min，制冷30s，搅拌5min后得到棕榈油基起酥油。
在温度波动(5℃12h、20℃12h为一周期温度往复)储存条件诱导其起砂，在储存开始及储存后以7天为周期，连续对棕榈油基起酥油进行晶型测定和沙砾度感官分析。
选取六人组成感官评定小组，在正式试验前安排5次培训，采用定量描述分析，在标准感官评定室进行评定。具体是：用小勺取适量样品，在拇指和食指间轻轻揉搓，感知砂粒晶体，对其打分，评分标准如表7，介于二种评分标准之间时取0.5，取最终评分数据的平均值及标准偏差作图。
表7感官评定标准
| 砂粒度 | 分数 |
| 高的砂粒度 | 5 |
| 较高的砂粒度 | 4 |
| 可接受的砂粒度 | 3 |
| 几乎感觉不到砂粒 | 2 |
| 几乎没有砂粒 | 1 |
表8晶型的变化
由表8可知：新制备的油脂组合物全为β’型晶体，这种晶型为细腻的晶体结构。随着储 存时间的增加，其晶型发生了变化，温度波动下储存4周，未添加油脂结晶促进剂的样品已经部分转化为β型晶体，到第8时晶体已全部β化；而添加油脂结晶促进剂的样品在前六周一直保持β’型晶体，直到样品储存8周后，出现了部分的β型晶体。β型晶体会导致样品出现沙粒感，可见油脂结晶促进剂具有抑制抑制棕榈油基起酥油起砂的作用。
综合感官评定分析结果如图3，从图3可知，可知棕榈油基起酥油随着储存时间的延长，其逐渐出现起砂现象，未添加油脂结晶促进剂的样品在第7、8周出现较高的砂粒度；而添加油脂结晶促进剂的样品即使储存8周后，样品仍然达到可接受的砂粒度。油脂结晶促进剂抑制了棕榈油基起酥油的起砂，改善了产品的品质。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
- 一种油脂结晶促进剂，其特征在于，其组分按照质量百分比包括：50-70％的甘油一油酸二棕榈酸酯、10-20％的二硬脂酸甘油二酯、15-30％的二油酸甘油二酯，总和为100％。
- 一种制备权利要求1所述的油脂结晶促进剂的方法，其特征在于，包括如下步骤：将油样溶于石油醚中，装入硅胶层析柱内，采用石油醚/乙醚洗脱得到纯化的甘油三酯，然后用石油醚和乙醚进一步洗脱，并脱除溶剂，得到油脂结晶促进剂。
- 根据权利要求2所述的方法，其特征在于，所述的油样包括24℃的棕榈液油、熔点范围为28℃～33℃的棕榈油、棕榈硬脂中的一种或几种。
- 根据权利要求2所述的方法，其特征在于，所述的油样和石油醚的用量比为30g：120mL。
- 根据权利要求2所述的方法，其特征在于，所述甘油三酯的洗脱中石油醚/乙醚的体积比为95：5；油脂结晶促进剂的洗脱中采用的石油醚/乙醚的体积比为80：20。
- 一种油脂组合物，其特征在于，其中含有权利要求1所述的油脂结晶促进剂。
- 根据权利要求6所述的油脂组合物，其特征在于，所述的油脂组合物按照质量百分比包括如下组分：0.5％～5％的油脂结晶促进剂，其余为油脂，总和为100％。
- 根据权利要求6所述的油脂组合物，其特征在于，所述的油脂包括24℃的棕榈液油、熔点范围为28℃～33℃的棕榈油、棕榈硬脂。
- 权利要求1所述的油脂结晶促进剂在食品领域的应用。
- 根据权利要求9所述的应用，其特征在于，所述的食品包括人造奶油、起酥油、速冻食品专用油脂、代可可脂或食品夹心馅料。
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| CN115053931B (zh) | 2023-08-25 |
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