阅读说明：本技术 一种l-抗坏血酸棕榈酸酯基烘焙油脂及其制备方法 (L-ascorbyl palmitate based baking grease and preparation method thereof ) 是由 刘元法 孟校宇 曹晨 李进伟 郑召君 刘春环 于 2019-10-10 设计创作，主要内容包括：本发明公开了一种L-抗坏血酸棕榈酸酯基烘焙油脂及其制备方法,属烘焙油脂生产领域。本发明以高油酸型葵花籽为基料油,并加入L-抗坏血酸棕榈酸酯构建凝胶网络,通过将L-抗坏血酸棕榈酸酯先溶解于乙醇中,再加入到高油酸型葵花籽油中,能够在较低温下形成凝胶油网络。能够在降低反式脂肪酸、不饱和脂肪酸的同时,为消费者带来营养健康,且本发明方法能够节约能源、降低成本。(The invention discloses L-ascorbyl palmitate based baking grease and a preparation method thereof, belonging to the field of baking grease production. The invention takes high oleic acid sunflower seeds as base oil, and adds L-ascorbyl palmitate to construct a gel network, and the gel oil network can be formed at lower temperature by firstly dissolving the L-ascorbyl palmitate in ethanol and then adding the L-ascorbyl palmitate into the high oleic acid sunflower seeds. The method can reduce trans-fatty acid and unsaturated fatty acid, and bring nutrition and health to consumers, and the method can save energy and reduce cost.)

1. A preparation method of L-ascorbyl palmitate based baking grease is characterized by comprising the following steps:

(1) preparing an L-ascorbyl palmitate ethanol solution: mixing L-ascorbyl palmitate with ethanol according to a mass-volume ratio of not less than 1 g: 4.5mL of the mixture is mixed to obtain an L-ascorbyl palmitate ethanol solution;

(2) mixing the samples uniformly: uniformly mixing the L-ascorbyl palmitate ethanol solution obtained in the step (1) with sunflower seed oil to obtain a mixed solution, wherein the L-ascorbyl palmitate accounts for 3-10 wt% of the mixed solution;

(3) removing ethanol: removing ethanol from the mixed solution obtained in the step (2) at the temperature of more than 55 ℃;

(4) curing: and (4) placing the sample obtained in the step (3) at 0-20 ℃, and standing for 24-48 h to obtain the L-ascorbyl palmitate based baking grease.

2. The method for preparing L-ascorbyl palmitate based baking grease according to claim 1, wherein the L-ascorbyl palmitate is added in an amount of 10 wt%.

3. The method for preparing the L-ascorbyl palmitate based baking grease according to the claim 1 or 2, wherein the rotary evaporation temperature in the step (3) is 55-80 ℃.

4. The high oleic L-ascorbyl palmitate-based baked grease prepared by the method for preparing the L-ascorbyl palmitate-based baked grease according to any one of claims 1 to 3.

5. The L-ascorbyl palmitate baking grease comprises 3-10% of L-ascorbyl palmitate and sunflower seed oil.

6. A food product comprising the L-ascorbyl palmitate-based bakery fat or oil of claim 4 or 5.

7. A health product comprising the L-ascorbyl palmitate-based baked fat or oil according to claim 4 or 5.

8. A food or health care product prepared by using the L-ascorbyl palmitate-based baked grease as defined in claim 4 or 5.

9. A method for preparing L-ascorbyl palmitate-based baked grease according to any one of claims 1 to 3 or an application of the L-ascorbyl palmitate-based baked grease according to claim 4 or 5 in the field of food processing.

Technical Field

The invention relates to L-ascorbyl palmitate based baking grease and a preparation method thereof, in particular to a preparation method of healthy baking grease without trans-fatty acid, belonging to the field of baking grease production.

Background

Shortening is converted from the word "shortness" which means that the fat is used to make biscuits or the like which make the product very crispy, and hence a fat having such properties is called "shortening". The traditional shortening is solid grease which is prepared by quenching and kneading refined animal and vegetable grease, hydrogenated oil or a mixture of the animal and vegetable grease, wherein the trans-acid content can reach 20-40%, and the trans-fatty acid content is seriously beyond the standard. More and more studies have shown that the intake of high levels of trans and saturated fats can lead to the development of metabolic syndrome and cardiovascular disease, which can be detrimental to human health. With the consumer's demand for healthier foods and the restrictive regulations on trans-fatty acid content in various countries around the world, it is a development trend to produce low or zero trans-fatty acid products, and the development of non-hydrogenated oil instead of hydrogenated oil to prepare non-hydrogenated whole vegetable shortening is a development direction meeting the improvement of the living standard of people and ensuring the health of human beings, and is imperative.

The oil gelation technology has outstanding effect on improving the plasticity of liquid oil and has great potential in application development of reducing or replacing trans fatty acid or saturated fatty acid in food. The preparation method of the gel oil mainly comprises three methods, and the preparation process of the first type of oil gel generally requires that the gel is dissolved in an oil phase at the temperature of 80-90 ℃ at high temperature, and then the gel is cooled to form a crystal or a self-assembly network by controlling the cooling rate to obtain the oil gel. The second type of oleogel is generally prepared by two distinct methods according to the properties of gelling agents (such as EC, HPMC and the like). one method is to mix the high polymer, surfactant and grease, melt the high polymer by raising the temperature and then reduce the temperature to separate out and form a self-assembly network, and in the method, the temperature of the oil phase is far higher than that of the first type, so that the risk is possibly brought to the grease quality in the processing process. In the preparation method, the gelation temperature has obvious influence on the texture of the formed oil gel, for example, the hardness of the formed EC oil gel at different temperatures (20 ℃ below zero to 100 ℃) can be different by 4 to 5 times. The other preparation method is that the high-aggregation gel agent is dissolved, foamed and dried into powder in water at normal temperature or low temperature, and the formed porous material can directly absorb oil to form gel. The preparation process of the oil gel does not involve high temperature and the use of additives, is simple and convenient, but the preparation steps of the gel are complicated. The invention aims to find a safe and nutritional gel factor, and the gel factor is prepared into gel oil with stable mechanical properties and beneficial to human health at a lower temperature through a simpler preparation method, so that the substitution of baking oil is realized.

L-ascorbyl palmitate is an antioxidant which is allowed to be added in GB2760, and has a hydrophilic ascorbic acid head part and a lipophilic palmitic acid tail part, so that the L-ascorbyl palmitate has certain emulsibility. The food additive committee of the World Health Organization (WHO) defines L-ascorbyl palmitate as a safe, efficient and nutritional food additive, and meanwhile, the L-ascorbyl palmitate is also collected by the United states pharmacopoeia as a medical auxiliary material and is the only antioxidant which can be added into infant food in China. The L-ascorbyl palmitate keeps all the physiological activity of the vitamin C in the functional characteristic, and simultaneously makes up the defect that the vitamin C is easy to decompose when being exposed to light, and is heated and absorbed, so that the stability of the L-ascorbyl palmitate is higher than that of the vitamin C. At least 212 g of vitamin C can be provided per 500g, and the L-ascorbyl palmitate can be added into food to supplement corresponding vitamin C while preventing fat from being oxidized, so that the nutrition of the product is enhanced.

Disclosure of Invention

[ problem ] to

The invention aims to solve the technical problems of reducing the content of trans fatty acid and unsaturated fatty acid in shortening and endowing certain nutritional characteristics to baking oil.

[ solution ]

In order to solve the problems, the invention takes high oleic acid sunflower seed oil as base oil, and adds L-ascorbyl palmitate to construct a gel network, so as to prepare the baking oil. Aims to reduce trans-fatty acid and unsaturated fatty acid and bring nutrition and health to consumers.

Firstly, the invention provides a preparation method of L-ascorbyl palmitate-based baking grease, which comprises the following steps:

(1) preparing an L-ascorbyl palmitate ethanol solution: mixing L-ascorbyl palmitate with ethanol according to a mass-volume ratio of not less than 1 g: 4.5mL of the mixture is mixed to obtain an L-ascorbyl palmitate ethanol solution;

(2) mixing the samples uniformly: uniformly mixing the L-ascorbyl palmitate ethanol solution obtained in the step (1) with sunflower seed oil to obtain a mixed solution, wherein the L-ascorbyl palmitate accounts for 3-10 wt% of the mixed solution;

(3) removing ethanol: performing rotary evaporation on the mixed solution obtained in the step (2) at the temperature of more than 55 ℃ for 0.5-10 h, and removing ethanol;

(4) curing: and (4) placing the sample obtained in the step (3) at 0-20 ℃, and standing for 24-48 h to obtain the L-ascorbyl palmitate based baking grease.

In one embodiment of the present invention, the amount of L-ascorbyl palmitate added is preferably 10%.

In one embodiment of the present invention, the temperature of the rotary evaporation in the step (3) is 55 ℃ or higher, preferably 55 to 80 ℃.

In one embodiment of the present invention, a gel oil network is formed during the removal of ethanol in step (3).

In one embodiment of the invention, the prepared L-ascorbyl palmitate-based baking grease is stored at the temperature of 3-5 DEG C

The invention further provides the L-ascorbyl palmitate-based baking grease prepared by the preparation method.

Furthermore, the invention also provides L-ascorbyl palmitate baking grease which comprises the L-ascorbyl palmitate and sunflower seed oil, wherein the mass fraction of the L-ascorbyl palmitate is 3-10%.

Finally, the invention provides a food product comprising the L-ascorbyl palmitate-based baked fat as described above.

The invention has the following beneficial effects:

(1) the oleic acid content of the baked oil prepared by the method is about 80%, trans-fatty acid is not contained, the content of saturated fatty acid is low, and the requirement of current consumers on low oil content can be met.

(2) The invention utilizes L-ascorbyl palmitate as the gel factor and can utilize the nutrition and the antioxidant effect thereof, so that the baked grease is healthier.

(3) According to the invention, the sunflower seed oil is mixed with the L-ascorbyl palmitate, the sunflower seed oil contains high oleic acid, the prepared baking oil has good performance, and the requirement of the baking oil on the market can be met.

(4) The preparation method disclosed by the invention does not need to be carried out at a high temperature (above 100 ℃), the L-ascorbyl palmitate-based baking grease can be prepared at a low temperature (55 ℃), the grease is not oxidized, nutrient substances in the vegetable oil are not damaged, and meanwhile, the energy is saved and the cost is reduced; in addition, L-ascorbyl palmitate, as a fat-soluble vitamin C, can also improve the nutritional properties of the product.

Drawings

FIG. 1 is a stress scan analysis of L-ascorbyl palmitate-based baked grease prepared in examples 1 to 4, wherein G ' 4%, G ' 6%, G ' 8% and G ' 10% respectively represent the storage modulus G ' of L-ascorbyl palmitate in the baked grease at 4%, 6%, 8% and 10% by mass; g "4%, G" 6%, G "8% and G" 10% respectively represent the loss modulus G "of L-ascorbyl palmitate at 4%, 6%, 8% and 10% of the mass fraction of the baked fat.

FIG. 2 is a frequency scanning analysis of L-ascorbyl palmitate-based baked grease prepared in examples 1 to 4, wherein G ' 4%, G ' 6%, G ' 8% and G ' 10% respectively represent the storage modulus G ' of L-ascorbyl palmitate in the baked grease at 4%, 6%, 8% and 10% by mass; g "4%, G" 6%, G "8% and G" 10% respectively represent the loss modulus G "of L-ascorbyl palmitate at 4%, 6%, 8% and 10% of the mass fraction of the baked fat.

FIG. 3 is a viscosity scan analysis of L-ascorbyl palmitate-based baked fat prepared in examples 1 to 4, wherein 4%, 6%, 8% and 10% respectively represent baked fat with L-ascorbyl palmitate accounting for 4%, 6%, 8% and 10% of the baked fat by mass.

FIG. 4 is a temperature scanning analysis of L-ascorbyl palmitate-based baked grease prepared in examples 1 to 4, wherein G ' 4%, G ' 6%, G ' 8% and G ' 10% respectively represent the storage modulus G ' of L-ascorbyl palmitate in the baked grease at 4%, 6%, 8% and 10% by mass; g "4%, G" 6%, G "8% and G" 10% respectively represent the loss modulus G "of L-ascorbyl palmitate at 4%, 6%, 8% and 10% of the mass fraction of the baked fat.

FIG. 5 scanning analysis of thixotropy of L-ascorbyl-palmitate-based baked grease prepared in examples 1 to 4, wherein 4%, 6%, 8% and 10% respectively represent baked grease with L-ascorbyl palmitate accounting for 4%, 6%, 8% and 10% of the baked grease by mass.

Fig. 6 is a picture of the L-ascorbyl palmitate-based baked fat prepared in examples 1 to 4 and a microstructure corresponding to the picture, wherein 4%, 6%, 8% and 10% respectively represent baked fats with L-ascorbyl palmitate accounting for 4%, 6%, 8% and 10% of the mass fraction of the baked fat.

Fig. 7 examples 1-4 structural features of breads made from L-ascorbyl palmitate-based baking fat, where 4%, 6%, 8% and 10% represent baking fat with L-ascorbyl palmitate at 4%, 6%, 8% and 10% by mass of the baking fat, respectively.

Detailed Description