以大豆油为原料制备零反式脂肪酸人造奶油/起酥油的研究
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摘要
人造奶油、起酥油等专用油脂在我国拥有相当大的消费市场,其基料油大多采用部分氢化植物油,反式脂肪酸含量严重超标,给人们的健康造成危害。大豆油是我国的传统优质食用油,富含人体必需脂肪酸——亚油酸,其含量可高达55%左右,营养价值高,深受消费者的亲睐。采用甲醇钠为催化剂,使大豆油与极度氢化大豆油进行化学随机酯交换,可得到具有不同固脂特征的油脂,用于制备营养健康型零反式脂肪酸人造奶油、起酥油。
本文以达到酯交换平衡所需时间和反应前后熔点的差异为指标,对影响化学随机酯交换反应的主要因素:催化剂类型、催化剂用量、反应温度进行了单因素实验。通过实验结果分析,确定了酯交换反应的最佳条件:催化剂为甲醇钠、催化剂用量为0.3%(w/w)、反应温度为90℃。在上述条件下,当反应时间为80min时,可以达到平衡。
通过对交酯化油脂的甘三酯组成、热性质、晶型和结晶速率等性质研究,发现酯交换反应后三饱和甘三酯(SSS)和三不饱和甘三酯(UUU)的量都明显下降,而二饱和一不饱和(SSU)和二不饱和一饱和(UUS),这两种甘三酯的量有所增加,从而使交酯化油脂的热性质和结晶特性随之改变,由酯交换前的60℃左右熔化降为30℃左右开始熔化,晶型由β型转变为β′型,结晶速率也有所降低。实验证明:交酯化油脂适合作为人造奶油、起酥油的基料油,且反式酸含量极低。
酯交换后,甘三酯种类更加多样化,通过相容性研究表明,交酯化油脂与大豆油、极度氢化大豆油两者的相容性都比较好。所以选择酯交换油脂与极度氢化大豆油、大豆油作为起酥油的原料。选择分子蒸馏单甘酯、卵磷脂、斯潘-60作为乳化剂,其质量比为0.8:0.1:0.1。确定起酥油最佳配方质量比为,酯交换油:极度氢化大豆油:大豆油:复配乳化剂=85:4:10:1,其可以满足起酥油的功能性及SFC要求。通过响应面分析确定起酥油的最佳制备条件为:冷却部分的出口料温为18℃;捏合部分的搅拌速率为416rmp,搅拌时间为4min。按此条件制得的起酥油与市售全统酥油功能相当。
Soybean oil is a kind of source of abundant plant oil. Because of special odor and high class nutrition,it is welcomed. It is rich in essential fatty acid—linoleic acid which can reach about 55% . With the communication of culture in the domestic and abroad,special fat and oil has coverd great consumption market. However,the base material of margarine are partial hydrogenated vegetable oil at present,which contains a lot of trans-fatty acids about 20%-40% and exceeds the standard seriously. And trans-fatty acids are harmful to health. Now,we can utilize the method of interesterification to obtain the different melting points and solid fat content fat.
The different kinds of catalysts,the proper weight of catalyst,temperature of reaction are discussed in paper . By exploring and orthogonal test,the optimum conditions of random interesterification are reaction temperature 90℃,catalyst weight 0.3% (wt/wt),catalyst CH3ONa .When the reaction time reached about 80min,the blend can reach random balance. By studying on the property of interesterified oil,we found trisature glycerol(SSS) decreased obviousiy and SSU、UUS increased significantly,so the heat and crystallization property and microstructure and rheological property of blend system changed,which proved the interesterified fat to make margarine or shortening better.
By studying on comparability,soybean oil of interesterified and fully hydrogenated soybean oil are chosen as raw materials of margarine . Emulsifiers are general glycerol monostearate,lecithin,sorbitan monostearate。The ratio of glycerol monostearate and lecithin and sorbitan monostearate is 0.8: 0.1: 0.1. The best constitute of margarine is that the ratio of soybean oil of interesterified water and fully hydrogenated soybean oil and mixed emulsifiers is 65:20:4:10:1, and it can fulfill the function of margarine and curve of SFC . By response analysis,the optimum conditions of preparation are 18℃of stock from cooling part,406rmp of kneading part,4min of agitating time. According as this process shortening is prepared,which is used in bread corresponding to the products bought from market.
本文以达到酯交换平衡所需时间和反应前后熔点的差异为指标,对影响化学随机酯交换反应的主要因素:催化剂类型、催化剂用量、反应温度进行了单因素实验。通过实验结果分析,确定了酯交换反应的最佳条件:催化剂为甲醇钠、催化剂用量为0.3%(w/w)、反应温度为90℃。在上述条件下,当反应时间为80min时,可以达到平衡。
通过对交酯化油脂的甘三酯组成、热性质、晶型和结晶速率等性质研究,发现酯交换反应后三饱和甘三酯(SSS)和三不饱和甘三酯(UUU)的量都明显下降,而二饱和一不饱和(SSU)和二不饱和一饱和(UUS),这两种甘三酯的量有所增加,从而使交酯化油脂的热性质和结晶特性随之改变,由酯交换前的60℃左右熔化降为30℃左右开始熔化,晶型由β型转变为β′型,结晶速率也有所降低。实验证明:交酯化油脂适合作为人造奶油、起酥油的基料油,且反式酸含量极低。
酯交换后,甘三酯种类更加多样化,通过相容性研究表明,交酯化油脂与大豆油、极度氢化大豆油两者的相容性都比较好。所以选择酯交换油脂与极度氢化大豆油、大豆油作为起酥油的原料。选择分子蒸馏单甘酯、卵磷脂、斯潘-60作为乳化剂,其质量比为0.8:0.1:0.1。确定起酥油最佳配方质量比为,酯交换油:极度氢化大豆油:大豆油:复配乳化剂=85:4:10:1,其可以满足起酥油的功能性及SFC要求。通过响应面分析确定起酥油的最佳制备条件为:冷却部分的出口料温为18℃;捏合部分的搅拌速率为416rmp,搅拌时间为4min。按此条件制得的起酥油与市售全统酥油功能相当。
Soybean oil is a kind of source of abundant plant oil. Because of special odor and high class nutrition,it is welcomed. It is rich in essential fatty acid—linoleic acid which can reach about 55% . With the communication of culture in the domestic and abroad,special fat and oil has coverd great consumption market. However,the base material of margarine are partial hydrogenated vegetable oil at present,which contains a lot of trans-fatty acids about 20%-40% and exceeds the standard seriously. And trans-fatty acids are harmful to health. Now,we can utilize the method of interesterification to obtain the different melting points and solid fat content fat.
The different kinds of catalysts,the proper weight of catalyst,temperature of reaction are discussed in paper . By exploring and orthogonal test,the optimum conditions of random interesterification are reaction temperature 90℃,catalyst weight 0.3% (wt/wt),catalyst CH3ONa .When the reaction time reached about 80min,the blend can reach random balance. By studying on the property of interesterified oil,we found trisature glycerol(SSS) decreased obviousiy and SSU、UUS increased significantly,so the heat and crystallization property and microstructure and rheological property of blend system changed,which proved the interesterified fat to make margarine or shortening better.
By studying on comparability,soybean oil of interesterified and fully hydrogenated soybean oil are chosen as raw materials of margarine . Emulsifiers are general glycerol monostearate,lecithin,sorbitan monostearate。The ratio of glycerol monostearate and lecithin and sorbitan monostearate is 0.8: 0.1: 0.1. The best constitute of margarine is that the ratio of soybean oil of interesterified water and fully hydrogenated soybean oil and mixed emulsifiers is 65:20:4:10:1, and it can fulfill the function of margarine and curve of SFC . By response analysis,the optimum conditions of preparation are 18℃of stock from cooling part,406rmp of kneading part,4min of agitating time. According as this process shortening is prepared,which is used in bread corresponding to the products bought from market.
引文
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[2] G. R. List,E.A. Emken.“Zero-trans”Margarine:Preparation Structure and Properties of Interesterified Soybean Oil-Soy Trisaturate Blend[J].JAOCS,vo54,no6,1997:408~413
[3] Noor Lida,Habi Mat Dian.Properties of Palm Oil Sunflower Oil and Palm Kernal Oil Blends Before and After Chemical Interesterification[J]. JAOCS 2006,83(8):739-745.
[4]Danthine S.B.,Deroanne C,Influence of SFC microstructure and polymorphism on texture of binary blends of fats involved in the preparation of industrial shortening. Food Research International,2004(37):941-948
[5] Danthine S.B.,Deroanne C,Physical and texture characteristics of hydrogenated low erucic acid rapeseed oil and low erucic acid rapeseed oil blends[J] .JAOCS 2003,80(9):109-114.
[6] Danthine S.B.,Deroanne C,Blending of hydrogenated low-erucic acid rapeseed oil low-erucic And hydrogenated palm oil or palm oil in the preparation of shortening. [J] .JAOCS 2003,80(9):1069-1075.
[7] All A.R.,Dimick P.S. Melting and solidification characteristic of confectionery fats:anhydrous milk fat ,cocoa butter and palm and palm kernel stearin blends. JAOCS 1994,71(9):803-806.
[8] FDA Aacts to Provide Better Information to Consumers on Trans Fats
[9]高荫榆,张鹏等.无氢化全植物性人造奶油和起酥油新油源的探索[J].南昌大学学报,1994 16(2):82-86
[10]朱向菊,裘爱泳,金青哲.以猪油分提固脂为原料的起酥油的研制[J].中国油脂,2005,30(8):11-14
[11]杭晓敏,雕鸿荪,裘爱泳,华聘聘.以酯交换及分提技术制取流态起酥油的研究[J].无锡轻工业学院学报,1994,13(1):28-33
[12]徐志宏,谢笔钧,张孝祺.酯交换制作营养型人造奶油油基的研究[J].中国油脂,2000,25(6):93-95
[13]袁向华,李琳,李冰,蔡妙颜.利用酯交换法改进棕榈油硬脂的加工性能[J].中国油脂,2007,32(1):32-34
[14]李桂华,付立敏,岳鸣,肖加胜,李晓霞.米糠固脂酯交换的研究[J].郑州粮食学院学报,2000,21(1):39-41
[15] Williams S.D.,Painter K.L.,Hartel R.W. Mixture of palm kernel oil with cocoa butterand milk fat in compound coatings. JAOCS 1997,74(9):357-366.
[16] Lida H.,Ali A. Physicochemical characteristics of palm based oil blend for production of reduced fat spreads . JAOCS 1998,75(9):1625-1631.
[17] Timms R.E. Phase behavior of fats and their mixture . Progress in lipid research , 1984(23):1-38
[18] Timms R.E. Physical properties of oils and mixture of oils . JAOCS 1985,62(9):241-248.
[19] Piska I .Zarubova M. , Properties and crystallization of fat blend. Journal of Food Engineeering , 2005(12):1-6
[20] Lida H.,Ali A. Physicochemical characteristics of palm based oil blend for production of reduced fat spreads . JAOCS 1998,75(9):1625-1631.
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