阅读说明：本技术 一种用于替代猪油的结构脂质及其制备方法 (Structural lipid for replacing lard oil and preparation method thereof ) 是由 夏小乐 潘梦玉 王颖妤 高玲 于 2021-09-09 设计创作，主要内容包括：本发明属于食品油脂加工领域,具体涉及一种用于替代猪油的结构脂质及其制备方法,该结构脂质按质量份数计,由以下组分制得：棕榈油或其分提物20-40份、乳木果油或其分提物20-40份、液态植物油35-60份、脂溶性凝胶因子0.1-5.0份和食用香精0.1-0.5份。本发明结构脂质不仅含有丰富的脂溶性生物活性物质、具有与猪油相似的质地和口感；还通过添加脂溶性的凝胶因子增强脂质蛋白之间的相互作用,使其具有良好的蛋白相容性；将其添加到植物蛋白挤压组织化加工中,可以提高蛋白组织化结构的稳定性,改善产品的口感和风味。(The invention belongs to the field of food oil processing, and particularly relates to a structural lipid for replacing lard and a preparation method thereof, wherein the structural lipid is prepared from the following components in parts by mass: 20-40 parts of palm oil or its fraction, 20-40 parts of shea butter or its fraction, 35-60 parts of liquid vegetable oil, 0.1-5.0 parts of fat-soluble gel factor and 0.1-0.5 parts of edible essence. The structured lipid of the invention not only contains rich fat-soluble bioactive substances, but also has texture and mouthfeel similar to lard oil; the interaction between the lipid proteins is enhanced by adding a fat-soluble gel factor, so that the lipid proteins have good protein compatibility; the protein is added into vegetable protein extrusion and texturization processing, so that the stability of a protein texturization structure can be improved, and the taste and flavor of the product are improved.)

1. A method for preparing structural lipid for replacing lard oil is characterized by comprising the following steps,

s1: respectively melting 20-40 parts of palm oil or a fraction thereof, 20-40 parts of shea butter or a fraction thereof and 35-65 parts of liquid vegetable oil into homogeneous liquid, uniformly mixing, adding 0.3 part of sodium methoxide for chemical ester exchange to obtain ester exchange oil material, wherein the total parts by mass of the palm oil or the fraction thereof, the shea butter or the fraction thereof and the liquid vegetable oil are 100 parts;

s2: adding 0.1-5.0 parts of fat-soluble gel factor and 0.1-0.5 part of edible essence into the ester exchange oil material, heating and stirring to obtain mixed oil material, and precooling to 45-50 ℃;

s3: carrying out sharp quenching on the pre-cooled mixed oil, and stirring to obtain a paste oil;

s4: homogenizing the pasty oil to obtain milky pasty oil;

s5: standing the milky white pasty oil in a constant-temperature environment of 25-30 ℃ for 1-3 days to perform curing and crystal growing to obtain the structural lipid for replacing lard.

2. The method of claim 1, wherein the palm oil or its fraction has a melting point of 18-58 ℃.

3. The method of claim 1, wherein the shea butter or fraction thereof has a melting point of 18-48 ℃.

4. The method of claim 1, wherein the liquid vegetable oil is selected from one or more of soybean oil, sunflower oil, peanut oil, rapeseed oil, corn oil, and olive oil.

5. The method of claim 1, wherein the lipid-soluble gelling agent is one or more selected from the group consisting of vegetable wax esters, molecular distillation monoglyceride, soy lecithin, sucrose fatty acid esters, sterol esters, and sorbitol esters.

6. The method of claim 5, wherein the vegetable wax ester is one or more of palm wax, rice bran wax, and candelilla wax.

7. The method of claim 5, wherein the molecularly distilled monoglyceride is one or more selected from the group consisting of glycerol monostearate, glycerol monooleate, and glycerol monopalmitate.

8. The method of claim 1, wherein the flavoring is natural flavoring and/or synthetic flavoring.

9. The method of claim 1, wherein the heating and stirring temperature in step S2 is 70-90 ℃.

10. A structured lipid for use in place of lard, prepared by the preparation method according to any one of claims 1 to 9.

Technical Field

The invention belongs to the field of food oil processing, and particularly relates to a structural lipid for replacing lard and a preparation method thereof.

Background

Lard is a common raw material oil for domestic cooking and food processing in China due to its unique flavor and fine and smooth texture. It has the functions of benefiting intestines and stomach, promoting urination, removing jaundice and edema and growing hair, such as described in the compendium of materia Medica; breaking cold and resolving hard mass, and dispersing stagnated blood; promote blood circulation, dispel wind-heat, moisten lung. "and so on. However, in the case of lard, the content of long-chain saturated fatty acids and cholesterol is too high, trans fatty acids exist, and excessive intake of lard increases the incidence rate of cardiovascular diseases, and has potential threat to human health. Meanwhile, the lard is easy to oxidize and rancid during storage, and the operating performance can be changed, so that the traditional lard increasingly cannot meet the requirements of food processing on the nutrition and the operating characteristics of the grease.

With the increasing health awareness and the trend towards light diets, the use of lard in food processing has been gradually replaced by vegetable oil products. The liquid vegetable oil rich in unsaturated fatty acid is directly added as a fat substitute, so that the fatty acid composition in the food can be improved to a great extent, but the liquid vegetable oil is low in cohesive force due to non-plasticity, so that an oil leakage phenomenon is easily generated in the processing process of products such as meat products and the like, a solid structure and texture similar to animal fat cannot be simulated, and the quality of the food is seriously influenced. Therefore, the research on fat substitutes is increasing, and some progress is made, and the fat substitutes can replace animal fat in a certain proportion to be added into meat products, so that the purpose of reducing fat can be achieved without influencing the flavor, the texture and the mouthfeel of the meat products.

Zhang Shuai et al (influence of different gelling agents on physicochemical properties of blocky fat mimetics [ J ] food research and development, 2018,39(16):12-18.) blocky fat mimetics prepared using konjac flour and carrageenan as a matrix have the physical sensory properties of traditional animal fats and produce lower energy. However, the prepared product lacks oil texture, has great defects in nutritive value and meat characteristic flavor, and has low consumer acceptance. The application of the vegetable oil pre-emulsion instead of lard to the preparation of the fermented sausage can obviously reduce the content of saturated fatty acid, but the emulsion is considered to be thermodynamically unstable and can generate the phenomena of flocculation, layering and the like, so the effect of massive animal fat on the visual sense aspect of consumers cannot be achieved.

At present, fats for food, mainly comprising baking-specific fats, ice cream fats and frozen food fats, are usually prepared into plastic fats with functional characteristics by using hydrogenated vegetable oil as base oil and by processing technologies such as melting, mixing, precooling, aerating, quenching, kneading, curing and the like, and the plastic fats are applied to food production. However, high levels of saturated and trans fatty acids and excessive hardness are limiting factors for the widespread use of hydrogenated vegetable oils, and the cumbersome preparation process and stringent equipment requirements increase overall processing costs. Therefore, there is a need to provide a fat substitute with higher nutritional value, more stable product quality and better handling performance, which can be applied to food processing instead of lard, so as to meet the requirements of general consumers and food manufacturers on the use characteristics of oil and fat.

Disclosure of Invention

The invention aims to solve the problems and provides a structural lipid for replacing lard and preparation prevention thereof, which takes vegetable oil without cholesterol and trans-fatty acid and a fraction thereof as raw materials, improves the formula of base oil and the processing technology of plastic fat, prepares the structural lipid which is highly similar to lard in the aspects of composition, texture, flavor and the like, and obtains good protein compatibility.

According to the technical scheme of the invention, the preparation method of the structural lipid for replacing lard oil comprises the following steps,

s1: respectively melting 20-40 parts of palm oil or a fraction thereof, 20-40 parts of shea butter or a fraction thereof and 35-65 parts of liquid vegetable oil into homogeneous liquid, uniformly mixing, adding 0.3 part of sodium methoxide for chemical ester exchange to obtain ester exchange oil material, wherein the total parts by mass of the palm oil or the fraction thereof, the shea butter or the fraction thereof and the liquid vegetable oil are 100 parts;

s2: adding 0.1-5.0 parts of fat-soluble gel factor and 0.1-0.5 part of edible essence into the ester exchange oil material, heating and stirring to obtain mixed oil material, and precooling to 45-50 ℃;

s3: freezing and quenching the pre-cooled mixed oil, and stirring to obtain paste oil with the temperature of 20-28 ℃;

s4: homogenizing the pasty oil to obtain milky pasty oil;

s5: standing the milky white pasty oil in a constant-temperature environment of 25-30 ℃ for 1-3 days to perform curing and crystal growing to obtain the structural lipid for replacing lard.

Further, the palm oil or its fraction has a melting point of 18-58 deg.C, preferably palm stearin with a melting point of 52-58 deg.C.

Further, the shea butter or its fraction has a melting point of 18-48 deg.C, preferably 28-32 deg.C.

Further, the liquid vegetable oil is selected from one or more of soybean oil, sunflower seed oil, peanut oil, rapeseed oil, corn oil and olive oil, and is preferably vegetable oil rich in unsaturated fatty acid such as soybean oil, sunflower seed oil and the like.

Further, the fat-soluble gel factor is selected from one or more of vegetable wax ester, molecular distillation monoglyceride, soybean lecithin, sucrose fatty acid ester, sterol ester and sorbitol ester, and is preferably selected from vegetable wax ester, molecular distillation monoglyceride and soybean lecithin.

Further, the vegetable wax ester is one or more of palm wax, rice bran wax and candelilla wax, and is preferably palm wax.

Further, the molecular distillation monoglyceride is one or more selected from the group consisting of glyceryl monostearate, glyceryl monooleate and glyceryl monopalmitate.

Further, the edible essence is natural essence and flavor and/or artificially synthesized flavor essence, and preferably is pure blending type lard essence.

Further, in the step S2, the heating and stirring temperature is 70-90 ℃, and the time is 15-40 min.

Further, in the step S3, the rotation speed of stirring is 100-150rpm, and the time is 1-3 min; in step S4, the rotation speed of homogenization is 5000-.

In another aspect of the invention, the structural lipid prepared by the preparation method is used for replacing lard.

Specifically, the composition is prepared from the following components in parts by weight: 20-40 parts of palm oil or a fraction thereof, 20-40 parts of shea butter or a fraction thereof, 35-60 parts of liquid vegetable oil, 0.1-5.0 parts of fat-soluble gel factor and 0.1-0.5 part of edible essence; the total mass parts of the palm oil or the fraction thereof, the shea butter or the fraction thereof and the liquid vegetable oil are 100 parts.

The refined and fractionated vegetable oil is used as base oil, the main component of the refined and fractionated vegetable oil is triglyceride with different fatty acid compositions, and the refined and fractionated vegetable oil also contains a small amount of non-triglyceride components such as monoglyceride, diglyceride, free fatty acid, phospholipid sterol and the like, so that the nutrient performance and the operating characteristic of the refined and fractionated vegetable oil are different; adding other auxiliary materials, and performing raw material formula design, grease emulsification technology, quenching and kneading technology, product ripening technology and other processes to form solid or semi-solid grease with specific crystal form, simulating physical properties similar to lard, and obtaining physical properties beneficial to processing. Lipophilic groups of the fat-soluble gel factors (micromolecular emulsifiers) are similar to long-chain alkanes in the structure of the grease, so the lipophilic groups can be mixed with the grease mutually and then are merged into a grease crystal network to improve the quality of the grease.

The fat-soluble gel factor has the crystallization property similar to that of high-melting-point triglyceride, can form a network structure through aggregation of crystal particles to embed grease, and also has good amphiphilic property, acid-base stability, synergistic interaction and the like. Due to the structure similar to triglyceride, the interaction exists between the hydroxyl groups of monoglyceride, wax ester and phospholipid and the hydrogen bonds of the hydroxyl groups of protein, especially when the length of the acyl chain and the number of double bonds are similar, the high similarity can ensure that fat-soluble gelator molecules are adsorbed on the crystallization sites, strengthen the interaction and well maintain the structural organization of the lipid-protein complex.

Wherein, soybean phospholipid is added into the grease mixture, and nonpolar hydrophobic oil drops can be converted into colloidal particles with charges, so that the surface activity and polarity of the grease are increased, and the grease can generate electrostatic interaction with charged groups on protein. For example, positively charged groups on phospholipids (e.g., choline) can interact with negatively charged groups on proteins (e.g., aspartyl and glutamyl), and negatively charged phosphate groups can interact with positively charged lysyl, guanidinyl, and pentyl groups on proteins, thereby reducing the number of collisions between oil droplets themselves. Moreover, the vegetable wax ester is rich in long-chain fatty acid, and can be co-crystallized with high-melting-point substances (such as tripalmitin) in vegetable oil during cooling process, so that oil drops are embedded in gel matrix, the gelation property of oil is increased, and the compatibility of lipid and protein is promoted.

Therefore, after the gel factors with similar structures are added into the oil and the oil are highly mixed, the oil and the oil can be well compatible with the protein due to the enhancement of interaction, and can be stably dispersed in a protein system, thereby promoting the crosslinking, aggregation and formation of compact oil-protein complexes of the protein. The operations of ester exchange, ice bath, homogenization, curing and the like can also endow the structural lipid with soft and smooth texture similar to lard, so that the structural lipid has functional characteristics of good plasticity, emulsibility, ductility and the like. The vegetable protein powder is added into vegetable protein extrusion and texturization processing, can play the roles of a plasticizer, an emulsifier and a gelling agent, and has influence on the texture and viscosity of a product, so that the flavor and mouthfeel of the vegetable protein are improved.

Compared with the prior art, the technical scheme of the invention has the following advantages:

1) the aspect of the nutritional value is as follows:

vegetable oil is used as a raw material, and the obtained oil does not contain cholesterol and trans-fatty acid and has lower content of saturated fatty acid; the proportion of the fatty acid is balanced, so that the defect of insufficient intake of two essential polyunsaturated fatty acids, namely linoleic acid and linolenic acid, can be overcome while the saturated fatty acid is reduced; the addition of the shea butter enables the grease to obtain more natural trace nutrient elements such as tocopherol, sterol and the like, and improves the oxidation resistance of the structural lipid.

2) The product performance is as follows:

has a stable beta' crystal structure and has a soft and smooth texture similar to lard oil; the product has the functional characteristics of good plasticity, ductility, emulsibility and the like, can be applied to food processing instead of lard oil, and endows the product with good taste and appearance; has excellent protein compatibility, and the lipid droplets thereof have good dispersibility in protein, and can improve the taste and flavor of vegetable protein meat when added into the extrusion texturization of vegetable protein.

3) The processing technology aspect is as follows:

the natural vegetable oil is adopted as the base oil, so that the operation cost can be well reduced; the complex plastic fat processing technology is simplified and improved, the grease is homogenized after being quenched, the grease is rapidly micronized, the requirement on using equipment is low, and the operation process is simple and convenient.

Detailed Description

The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.

In the following examples, the preparation of structured lipids was carried out under ambient conditions unless otherwise stated;

raw oil used: palm oil and its fractions were purchased from Guangzhou Ministry of real estate; shea butter was purchased from Jiangxin Xinsen Natural vegetable oil, Inc.; lard, soybean oil, sunflower seed oil, olive oil and the like are all purchased from the market;

the adopted detection method comprises the following steps:

and (3) measuring the melting point of the grease: reference is made to GB/T24892 and 2010 determination of melting point (slip point) of animal and vegetable oil in open capillary;

and (3) acid value determination: reference is made to GB 5009.229-2016, determination of acid value in food;

and (3) iodine value determination: reference is made to GB/T5532-2008 'determination of iodine value of animal and vegetable oil & fat';

and (3) measuring the peroxide value: reference is made to GB 5009.227-2016, determination of peroxide value in food;

determination of fatty acid composition: reference is made to GB 5009.168-2016 (national food safety Standard for determination of fatty acids) in food, and the methyl esterification method is made to reference standard animal and vegetable oil: preparing fatty acid methyl ester;

and (3) texture determination: TPA analysis was performed using a TA-XT Plus texture analyzer, 5 determinations per sample, and 5 averages of the results were taken. And (3) testing conditions are as follows: the room temperature was 22 ℃ and the probe type P/50 was set at a speed of 2mm/sec before the test, a speed of 1mm/sec after the test, a speed of 2mm/sec after the test, a down force of 5g and a down distance of 10 mm.

Example 1

A structural lipid is composed of the following components in parts by mass: 28 parts of 52 ℃ palm stearin, 30 parts of 28 ℃ shea butter extract, 42 parts of soybean oil, 0.05 part of palm wax, 0.8 part of glycerin monostearate, 0.3 part of soybean lecithin, 0.2 part of sucrose fatty acid ester and 0.2 part of lard essence.

The preparation process comprises the following steps:

1) respectively melting palm stearin at 52 ℃, a shea butter extract at 28 ℃ and soybean oil into homogeneous liquid, mixing the homogeneous liquid with 28 parts of palm stearin at 52 ℃, 30 parts of palm oil at 28 ℃ and 42 parts of soybean oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.05 part of palm wax, 0.8 part of glyceryl monostearate, 0.3 part of soybean lecithin, 0.2 part of sucrose fatty acid ester and 0.2 part of lard essence into the obtained ester exchange oil material, heating and stirring at 80 ℃ for 20min to obtain mixed oil material, and precooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at a rotating speed of about 100rpm for 3min to obtain a pasty oil material with the temperature of about 25 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 6000rpm for 5min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 2 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 2

A structural lipid is composed of the following components in parts by mass: 25 parts of 52 ℃ palm stearin, 40 parts of 28 ℃ shea butter extract, 35 parts of sunflower seed oil, 0.5 part of palm wax, 0.5 part of glycerin monostearate, 0.2 part of soybean lecithin, 0.1 part of sucrose fatty acid ester and 0.2 part of lard essence.

The preparation process comprises the following steps:

1) respectively melting 52 ℃ palm stearin, 28 ℃ shea butter extract and sunflower seed oil into homogeneous liquid, mixing according to the proportion of 25 parts of 52 ℃ palm stearin, 40 parts of 28 ℃ shea butter extract and 35 parts of sunflower seed oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.5 part of palm wax, 0.5 part of glyceryl monostearate, 0.2 part of soybean lecithin, 0.1 part of sucrose fatty acid ester and 0.2 part of lard essence into the obtained ester exchange oil material, heating and stirring at 80 ℃ for 20min to obtain mixed oil material, and precooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at a rotating speed of about 100rpm for 3min to obtain a pasty oil material with the temperature of about 25 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 6200rpm for 5min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 2 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 3

A structural lipid is composed of the following components in parts by mass: 25 parts of 52 ℃ palm stearin, 30 parts of shea butter, 45 parts of soybean oil, 0.2 part of palm wax, 0.6 part of monopalmitin, 0.2 part of soybean lecithin and 0.2 part of lard essence.

The preparation process comprises the following steps:

1) respectively completely melting 52 ℃ palm stearin, shea butter and soybean oil into homogeneous liquid, mixing 25 parts of 58 ℃ palm stearin, 30 parts of shea butter and 45 parts of soybean oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.2 part of palm wax, 0.6 part of monopalmitin, 0.2 part of soybean lecithin and 0.2 part of lard essence into the obtained ester exchange oil material, heating and stirring at 80 ℃ for 20min to obtain mixed oil material, and precooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at the rotating speed of about 100rpm for 4min to obtain pasty oil material with the temperature of about 25 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 6000rpm for 5min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 2 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 4

A structural lipid is composed of the following components in parts by mass: 25 parts of 58 ℃ palm stearin, 25 parts of shea butter, 50 parts of soybean oil, 0.2 part of glycerol monooleate, 0.5 part of soybean lecithin and 0.2 part of lard essence.

The preparation process comprises the following steps:

1) respectively completely melting 58 ℃ palm stearin, shea butter and soybean oil into homogeneous liquid, mixing 25 parts of 58 ℃ palm stearin, 25 parts of shea butter and 50 parts of soybean oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.2 part of palm wax, 0.2 part of monopalmitin, 0.5 part of soybean lecithin and 0.2 part of lard essence into the obtained ester exchange oil material, heating and stirring at 80 ℃ for 20min to obtain mixed oil material, and precooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at a rotating speed of about 100rpm for 3min to obtain a pasty oil material with the temperature of about 25 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 6200rpm for 5min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 2 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 5

A structural lipid is composed of the following components in parts by mass: 20 parts of 58 ℃ palm stearin, 30 parts of shea butter, 50 parts of soybean oil, 0.05 part of palm wax, 0.2 part of glycerol monooleate, 0.3 part of soybean lecithin and 0.3 part of lard essence.

The preparation process comprises the following steps:

1) respectively completely melting 58 ℃ palm stearin, shea butter and soybean oil into homogeneous liquid, mixing 25 parts of 58 ℃ palm stearin, 25 parts of shea butter and 50 parts of soybean oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.05 part of palm wax, 0.2 part of glycerol monooleate, 0.3 part of soybean lecithin and 0.2 part of lard essence into the obtained ester exchange oil material, heating and stirring at 80 ℃ for 20min to obtain mixed oil material, and precooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at a rotating speed of about 100rpm for 3min to obtain a pasty oil material with the temperature of about 25 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 6500rpm for 3min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 2 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 6

A structural lipid is composed of the following components in parts by mass: 20 parts of palm oil extract at 28 ℃,20 parts of shea butter extract at 48 ℃, 60 parts of peanut oil, 0.05 part of vegetable wax ester, 0.05 part of candelilla wax and 0.1 part of lard essence.

The preparation process comprises the following steps:

1) respectively melting the palm oil extract at 28 ℃, the shea butter extract at 48 ℃ and the peanut oil into homogeneous liquid, mixing the palm oil extract at 28 ℃, the shea butter extract at 48 ℃ and the peanut oil according to the proportion of 20 parts of the palm oil extract at 28 ℃,20 parts of the shea butter extract at 48 ℃ and 60 parts of the peanut oil, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester-exchanged oil material;

2) adding 0.05 part of vegetable wax ester, 0.05 part of candelilla wax and 0.1 part of lard essence into the obtained ester exchange oil material, heating and stirring at 70 ℃ for 40min to obtain mixed oil material, and pre-cooling to 50 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at a rotating speed of about 100rpm for 3min to obtain a pasty oil material with the temperature of about 28 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 5000rpm for 10min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 25 ℃ for 3 days to perform curing and crystal growing, and finally obtaining the fat substitute similar to lard.

Example 7

A structural lipid is composed of the following components in parts by mass: 40 parts of 52 ℃ palm stearin, 25 parts of 28 ℃ shea butter extract, 20 parts of rapeseed oil, 15 parts of olive oil, 0.5 part of molecular distillation monoglyceride, 0.8 part of sorbitol ester, 3 parts of soybean lecithin, 0.2 part of sterol ester, 0.5 part of rice bran wax and 0.5 part of lard essence.

The preparation process comprises the following steps:

1) respectively melting 52 ℃ palm stearin, 28 ℃ shea butter extract, rapeseed oil and olive oil into homogeneous liquid, mixing 40 parts of 52 ℃ palm stearin, 25 parts of 28 ℃ shea butter extract, 20 parts of rapeseed oil and 15 parts of olive oil according to the proportion, and then adding 0.3 part of sodium methoxide to perform chemical ester exchange to obtain ester exchange oil material;

2) adding 0.5 parts of molecular distillation monoglyceride, 0.8 parts of sorbitol ester, 3 parts of soybean lecithin, 0.2 parts of sterol ester, 0.5 parts of rice bran wax and 0.5 parts of lard essence into the obtained ester exchange oil material, heating and stirring at 90 ℃ for 15min to obtain mixed oil material, and pre-cooling to 45 ℃;

3) placing the obtained mixed oil material in an ice bath for quenching operation, and manually stirring at the rotating speed of about 150rpm for 1min to obtain pasty oil material with the temperature of about 20 ℃;

4) immediately placing the obtained pasty oil under a high-speed homogenizer, and intermittently homogenizing at 8000rpm for 1min to obtain milky pasty oil;

5) standing the obtained milky white pasty oil in a constant temperature incubator at 30 ℃ for 1 day for curing and growing the grains, and finally obtaining the fat substitute similar to lard.

Detection example 1

Physical and chemical property tests (results shown in table 1) and determination of the content of main fatty acid components (results shown in table 2) were performed on lard and structured lipids prepared in examples 1 to 5:

TABLE 1 basic physicochemical indices of lard and structural lipids

TABLE 2 major fatty acid composition and content of lard and structural lipids

According to the detection results in tables 1 and 2, the main fatty acid composition of the structural lipid in the above examples is similar to that of lard, and more polyunsaturated fatty acids are provided while slightly reducing saturated fatty acids mainly comprising palmitic acid (C16:0) and stearic acid (C18:0), so that the proportion of the fatty acids is more balanced, the intake of essential fatty acids of a human body is increased, and the edible health is improved; meanwhile, the structural lipid prepared from the vegetable oil has more stable physical and chemical properties and good natural oxidation resistance.

Detection example two

Lard and structured lipids prepared in examples 1-5 were tested for suitability for processing with vegetable proteins:

1) lard and the structured lipids prepared in examples 1-5 were added to textured soybean protein at a ratio of 10%, mixed uniformly in a mixer, and left for 20min to study the compatibility of the lipids with different structures with vegetable protein using the parameters of oil retention and stability of the mixture system as indicators (results are shown in table 3).

2) Under the condition of high water content, a double-screw extruder is adopted, the textured soybean protein mixture added with different oils is further extruded and formed by the same technological parameters (a cylindrical screw with the diameter of 3.0mm is used, the rotating speed range of the screw is set to be 50-80r/min, the temperature range of a sleeve is 80-120 ℃, and the extrusion time is 3min), indexes such as hardness, elasticity, chewiness and the like of the extruded product are measured by a texture analyzer, and the influence of the structural oils on the textured quality of the vegetable protein product is researched (the result is shown in table 4).

TABLE 3 Properties of different oil and vegetable protein mixture systems

TABLE 4 texture Properties of vegetable proteins containing different oils after extrusion

According to the research results in tables 3 and 4, the vegetable protein system added with a proper amount of plastic oil and fat shows good stability, but the vegetable protein added with the structural lipid forms more lipid complexes, so that the vegetable protein is subjected to extrusion texturing to obtain a better texturing degree, and the cohesiveness and chewiness of the vegetable protein are improved. Therefore, the structural lipid and the vegetable protein have better compatibility, and the structural lipid is added into the extrusion texturization processing of the vegetable protein, so that the texturization structural stability can be improved, and the mouthfeel of the vegetable protein product can be improved.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.