阅读说明：本技术 酶法酯交换制备抗氧化人造奶油植物油脂基料油的方法 (Method for preparing antioxidant margarine vegetable oil base material oil by enzymatic transesterification ) 是由 张理博 罗淑年 李丹 王立庆 夏雷 杜树然 胡艳丽 刘力萌 于殿宇 于 2019-10-21 设计创作，主要内容包括：本发明提供酶法酯交换制备抗氧化人造奶油植物油脂基料油的方法,选用仅经过精细过滤的膨化机榨大豆油及冷榨玉米油为原料,在超临界CO<Sub>2</Sub>条件下将富含天然磷脂的膨化机榨大豆油进行极度氢化,将极度氢化膨化机榨大豆油与富含植物甾醇的冷榨玉米油进行酯交换。经研究表明,在极度氢化膨化机榨大豆油和冷榨玉米油按40:60的比例混合,在反应釜置于磁力搅拌水浴锅中加热,待温度升高到70℃,调节转速为300 rpm,反应时间为2 h,产生的人造奶油基料油天然V<Sub>E</Sub>含量达到88.6 mg/100g以上,甾醇含量在915.6-1053.0 mg/100g范围内,具有较好的抗氧化性能,XRD检测到脂肪的晶型趋于β’晶型,这说明产生了零反式酸人造奶油的基料油,因此可以有效预防合成抗氧化剂的毒副作用,具有很好的发展前景。(The invention provides a method for preparing antioxidant margarine vegetable fat base oil by enzymatic transesterification, which selects bulking machine-pressed soybean oil and cold-pressed corn oil which are only subjected to fine filtration as raw materials and adopts supercritical CO 2 Under the condition, the bulking machine-pressed soybean oil rich in natural phospholipid is subjected to extreme hydrogenation, and the extreme hydrogenation bulking machine-pressed soybean oil is subjected to ester exchange with cold-pressed corn oil rich in phytosterol. Research shows that the soybean oil and the cold-pressed corn oil are mixed in the extremely-hydrogenated bulking machine according to the ratio of 40:60, the mixture is placed in a magnetic stirring water bath kettle to be heated in the reaction kettle, the temperature is increased to 70 ℃, the rotating speed is adjusted to 300rpm, the reaction time is 2 hours, and the produced margarine base oil is natural V E The content reaches over 88.6 mg/100g, the sterol content is in the range of 915.6-1053.0 mg/100g, the antioxidant performance is good, the XRD detects that the crystal form of fat tends to beta' crystal form, which shows that the zero-trans acid margarine is producedThe base oil can effectively prevent the toxic and side effects of the synthetic antioxidant, and has good development prospect.)

1. The method for preparing the antioxidant margarine vegetable fat base oil by the enzymatic transesterification is characterized in that the method for preparing the antioxidant margarine vegetable fat base oil by the enzymatic transesterification is realized by the following steps:

the method for preparing the antioxidant margarine vegetable fat base oil by the enzymatic transesterification is realized by the following steps: mixing the extremely hydrogenated and puffed machine-pressed soybean oil and the cold-pressed corn oil according to the proportion of 30:70, 40:60 and 50:50 respectively, adding 100.0 g of mixed oil into a reaction kettle, adding 6% (w/w) of lipase RM IM and a rotor, and slightly stirring to ensure that the immobilized lipase is uniformly distributed in the oil; sealing the reaction kettle, and introducing 8 MPa CO₂To reach the supercritical state; placing the reaction kettle in a magnetic stirring water bath kettle, and heating to the temperatures of 110, 120 and 130 ℃ respectively; regulating the rotating speed to 300rpm, and reacting for 1, 2 and 3 hours respectively; separating and removing lipase by using a suction filtration method after the reaction is finished to obtain an ester exchange product; removing free fatty acid in the transesterification product by secondary molecular distillation (KDL1, UIC GmbH, Alzenau, Germany), storing the purified transesterification product in a refrigerator at 4 ℃ for later use, and finally researching fatty acid composition, triglyceride composition and bioactive substances of fat before and after transesterification.

2. The method for preparing antioxidant margarine vegetable oil base stock oil by enzymatic transesterification as claimed in claim 1, wherein the extremely hydrogenated expanded machine-pressed soybean oil and cold-pressed corn oil are mixed at a ratio of 30:70, 40:60, 50:50 respectively, and the total amount of the mixed oil is 100.0 g is added to the reaction vessel.

3. The method for preparing antioxidant margarine vegetable oil base stock oil by enzymatic transesterification according to claim 1, wherein the reaction kettle is placed in a magnetic stirring water bath and heated to the temperature of 110, 120 and 130 ℃ respectively.

4. The method for preparing antioxidant margarine vegetable oil base stock oil by enzymatic transesterification according to claim 1, wherein the rotation speed is adjusted to 300rpm in step 1, and the reaction is carried out for 1, 2 and 3 hours respectively.

Technical Field

The invention belongs to the field of preparation of antioxidant margarine vegetable fat base oil, and particularly relates to a method for preparing antioxidant margarine vegetable fat base oil by enzymatic transesterification.

Background

Margarine has a large consumer market in China, natural oil lacks the characteristics required by the margarine, so that the oil needs to be modified to widen the application field of the oil, and the margarine with higher melting point and stability is generally prepared by partially hydrogenated vegetable oil. The partially hydrogenated oil contains Trans Fatty Acid (TFA), which increases Low Density Lipoprotein (LDL) and decreases High Density Lipoprotein (HDL), resulting in coronary heart disease, obesity, metabolic syndrome, etc. In 2010, the WHO suggested that global enterprises reduce the content of trans fatty acids in food production and processing. In 2013 the U.S. food and drug administration decided to remove partially hydrogenated fats from the gras (general purpose fermented ingredient) list, and therefore it was urgently needed to find a new method for preparing base oil of margarine instead of partially hydrogenated vegetable oil.

Supercritical CO₂The fluid has the advantages of strong dissolving capacity, low reaction temperature, no toxicity, no pollution and the like, so the fluid is widely applied to the aspects of harmful component removal, effective component extraction, vegetable oil hydrogenation, ester exchange and the like in the food processing process. Research shows that the crystal form of fat after transesterification of extremely hydrogenated soybean oil and other vegetable oil tends to be beta 'crystal form, which is a method for producing base oil of beta' polycrystalline form zero trans-acid margarine. The enzymatic ester exchange has stronger stereoselectivity and can be specifiedCatalyzing ester bonds on the grease triglyceride to perform ester exchange reaction.

Soya lecithin is a natural nutrient and is widely used as a lipid material or emulsifier in the food industry. Tocopherol has important physiological functions for human bodies, has the effects of resisting aging, improving immunity and the like, and is often used as a natural antioxidant to be added into food. The corn oil contains more phytosterol, and the sterol has effects of reducing serum total cholesterol and low density cholesterol, and can be used for preventing circulatory system diseases. Therefore, it is essential to explore the preservation of these natural nutrients. Most researches mainly focus on the analysis of physicochemical properties of margarine prepared by a transesterification method and final products thereof, the existing primary soybean oil needs to be prepared by refining processes such as degumming, deacidification, decoloration, deodorization and the like, harmful ingredients are removed in the refining process, nutrient substances in the oil are also lost, and a certain amount of TFA is generated. Therefore, the puffing machine-pressed soybean oil and the cold-pressed corn oil which are only subjected to fine filtration are selected as raw materials and subjected to supercritical CO treatment₂Under the condition, the puffing machine-pressed soybean oil rich in natural phospholipid is subjected to extreme hydrogenation, the extreme hydrogenation puffing machine-pressed soybean oil is subjected to ester exchange with the cold-pressed corn oil rich in phytosterol, the fatty acid composition, the triglyceride composition, the physical characteristics and the bioactive substances of fat before and after ester exchange are researched, and the artificial milk oil base material rich in natural nutrient substances is developed.

Disclosure of Invention

The invention aims to solve the problem of antioxidation of base oil of margarine vegetable oil. The invention selects the puffing machine-pressed soybean oil and the cold-pressed corn oil which are only subjected to fine filtration as raw materials and adopts supercritical CO₂Under the conditions, the bulking machine-extracted soybean oil rich in natural phospholipid is subjected to extreme hydrogenation, and the extreme hydrogenation bulking machine-extracted soybean oil is subjected to ester exchange with cold-extracted corn oil rich in phytosterol, wherein the application method of the ester exchange is realized by the following steps: mixing the extremely hydrogenated and puffed soybean oil and cold-pressed corn oil at different ratios, adding 100.0 g of mixed oil into a reaction kettle, adding 6% (w/w) of lipase RM IM and a rotor, and slightly stirring to immobilize fatThe enzyme is uniformly distributed in the grease; sealing the reaction kettle, and introducing 8 MPa CO₂And a supercritical state is achieved. The reaction kettle is placed in a magnetic stirring water bath to be heated to different temperatures, the rotating speed is adjusted to 300rpm, and the reaction is carried out at different times. After the reaction is finished, separating and removing the lipase by using a suction filtration method to obtain an ester exchange product. The free fatty acids in the transesterification product were removed by secondary molecular distillation (KDL1, UIC GmbH, Alzenau, Germany) and the purified transesterification product was stored in a refrigerator at 4 ℃ and kept as a margarine base oil for future use.

Has no trans-fatty acid generation before and after ester exchange, and is rich in natural V with antioxidant effect_EAnd bioactive substances such as sterol, and also contains abundant natural nutrients. The base oil obtained by the invention contains a large amount of natural V_EAnd sterol, etc., so that it has good antioxidant effect, has good development prospect, and can be extensively used in large-scale industrial production for a long time.

The specific implementation mode is as follows: