CN108323747B - Grease composition and preparation method thereof - Google Patents
Grease composition and preparation method thereof Download PDFInfo
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- CN108323747B CN108323747B CN201710038552.5A CN201710038552A CN108323747B CN 108323747 B CN108323747 B CN 108323747B CN 201710038552 A CN201710038552 A CN 201710038552A CN 108323747 B CN108323747 B CN 108323747B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a grease composition and a preparation method thereof, which comprises the steps of adding protein after enzymolysis into grease, and also adding partial glyceride and phospholipid, wherein the weight ratio of the partial glyceride to the phospholipid to the protein is as follows: 300-3000: 300-4000: 1; preferably: 500-2500: 500-3000: 1. The weight ratio of 60kD protein in the protein is more than 90%.
Description
Technical Field
The invention relates to an oil composition and a preparation method thereof, in particular to a special oil composition for thick soup.
Background
The Huaiyang dish, the Lucai dish, the Sichuan dish and the Guangdong dish are called as the traditional four-major dish system in China, Yangzhou is the main origin of the Huaiyang dish, and absorbs the flavor of some dishes in the peripheral areas at the same time, starting in spring and autumn, being prosperous and clear, and having the reputation of 'first good taste in southeast and beautiful in every day'. The Huaiyang vegetable has the following characteristics:
the taste is fresh and mild, the salty and sweet tastes are moderate, and the taste is suitable for both south and north. In addition, the material selection of the Huaiyang vegetables particularly focuses on freshness, liveness, freshness and tenderness; the manufacturing is fine, attention is paid to a cutter, and the cucumber carving is particularly good for four parties; the seasoning is fresh and light, the flavor is emphasized, the seasoning soup is emphasized, and the flavor is fresh; the color is bright, fresh and pleasant; the modeling is beautiful, unique and novel, and vivid and lifelike; the dish type is various, and the system is huge; fine workmanship, specially, the knife worker is taught, and the shape and the carving of the dish are emphasized; has good color, smell, taste and shape.
The Huaiyang dish is filled with heavy soup, and small pressed soybean oil specially used for soup blending is used when the Huaiyang dish is used for making soup. The squeezed soybean oil can make soup have the advantages of thick white soup and fresh flavor.
In northern areas of Jiangsu, this small pressed soybean oil was also given as the best gift to parturients during their confinement. The soup made of the small pressed soybean oil is said to be helpful for postpartum recovery and lactation promotion of puerpera.
At present, the small pressed soybean oil is mainly prepared by pressing in local small oil houses.
The traditional production process has the following defects:
1. the process route is complex, and the production period is long;
2. the process is intermittent and is not suitable for industrial large-scale production;
3. the equipment of the small oil mill is simple and crude, and the food safety risk exists;
4. the product prepared by the small oil mill has large difference, and the product index can not be standardized;
5. part of the small pressed soybean oil can not reach the hygienic standard of edible vegetable oil;
6. the small oil mill has limited capacity and cannot meet the market demand.
Therefore, a safe and simple preparation method of the grease special for thick soup is urgently needed in the field.
Disclosure of Invention
The invention aims to obtain the emulsifier composition suitable for the special grease composition for thick soup, the emulsifier composition is an improvement on the conventional emulsifier composition, and when the emulsifier composition disclosed by the invention is applied to grease addition, various indexes of the grease can be controlled, so that a grease process capable of realizing large-scale production is achieved.
The emulsifier composition comprises partial glyceride, phospholipid and protein, wherein the weight ratio of the partial glyceride to the phospholipid to the protein is as follows: 300-3000: 300-4000: 1; the preferable weight ratio of the three components is as follows: 500-2500: 500-3000: 1.
The emulsifier composition as described above, wherein the protein has a protein content of 90% or more, based on the weight of the protein, having a molecular weight of less than 60 kD.
The emulsifier composition as described above, wherein the phospholipid is selected from one or more of soybean, sunflower seed, rapeseed, peanut, egg, and phospholipids derived from animal tissue.
The invention discloses a special grease composition suitable for making thick soup and thick soup containing the grease composition, wherein the grease composition can be used for replacing traditional pressed soybean oil to prepare thick soup, and is particularly suitable for making Huaiyang vegetable soup. Accordingly, a puree prepared using the fat composition is also disclosed.
The grease composition disclosed by the invention comprises base grease, and further comprises 0.3-3.0% of partial glyceride, 0.3-3.0% of phospholipid and 5-30 ppm of protein based on the total weight of the grease composition, wherein preferably, part or all of the partial glyceride and/or the phospholipid and/or the protein is exogenously added, such as being added independently or together with the mixture, directly added or added after being dissolved. More preferably, it is prepared by adding an emulsifier composition as described above.
The thick soup containing the oil and fat composition disclosed by the invention contains 0.3-3.0% of partial glyceride, 0.3-3.0% of phospholipid and 5-30 ppm of protein (based on the weight of the oil and fat composition) based on the contained oil and fat composition, and preferably, part or all of the partial glyceride and/or the phospholipid and/or the protein is exogenously added, for example, is added singly or together with a mixture, is directly added or is added after being dissolved. More preferably, it is prepared by adding an emulsifier composition as described above.
The fat or oil composition or the puree containing the fat or oil composition as described above can be obtained by adding partial glyceride and/or phospholipid and/or protein to the base fat or puree at a temperature of 30 to 60 ℃.
In a third aspect of the present invention, there is also disclosed a method for preparing the above-mentioned fat composition or a puree containing the fat composition, which omits a complicated process of a conventional squeezing method, is simple and convenient to operate, and is advantageous for controlling food safety. The prepared grease composition or thick soup contains partial glyceride, phospholipid and protein, and specifically, the contents of the partial glyceride, the phospholipid and the protein are as follows: 0.3-3.0% of partial glyceride, 0.3-3.0% of phospholipid and 5-30 ppm of protein based on the weight of the grease composition.
The preparation method of the grease composition comprises the steps of adding 0.3-3.0% of partial glyceride and/or 0.3-3.0% of phospholipid and/or 5-30 ppm of protein based on the weight of the grease composition; preferably, the soybean phospholipids and the partial glyceride are mixed uniformly at 30-60 ℃, and then the mixture is mixed with the protein. Most preferably, the content of the partial glyceride and the phospholipid in the grease composition is not higher than 5%, and further not higher than 4.6%.
The thick soup comprises the grease composition, and the preparation method comprises the steps of adding 0.3-3.0% of partial glyceride and/or 0.3-3.0% of phospholipid and/or 5-30 ppm of protein based on the weight of the grease composition; preferably, the soybean phospholipids and the partial glyceride are mixed uniformly at 30-60 ℃, and then the mixture is mixed with the protein.
In the method for producing an oil or fat composition, the protein has a molecular weight of less than 60kD of 90% or more, and 90% or more of the protein has a molecular weight of less than 10kD, and preferably the protein is obtained by enzymatic hydrolysis.
In the method for producing a puree described above, 90% or more of the proteins having a molecular weight of less than 60kD are present, 90% or more of the proteins having a molecular weight of less than 10kD are present, and preferably the proteins are obtained by enzymatic hydrolysis.
In the above-mentioned fat or oil composition or puree or the above-mentioned method for producing a fat or oil composition or puree, the protein is produced by:
(1) mixing a protein raw material with water, and heating for denaturation, wherein the protein raw material is preferably one or a combination of more of soybean protein, pea protein, peanut protein and wheat gluten;
(2) adding 0.5-2.0% of protease, wherein the protease is preferably neutral protease;
(3) after the enzymolysis reaction, taking the liquid part after solid-liquid separation, and preferably selecting supernatant;
(4) the liquid fraction is concentrated, preferably to a protein content of 5% or more, preferably 10% or more.
In the above oil composition or the thick soup or the above method for preparing the oil composition or the thick soup, the base oil is selected from rice oil, sunflower seed oil, high oleic sunflower seed oil, low erucic acid rape oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil, preferably, the base oil is selected from first-class soybean oil, fourth-class soybean oil, first-class rapeseed oil, first-class sunflower seed oil, fourth-class soybean oil, first-class rapeseed oil, second-class sunflower seed oil, and the like, One or a mixture of more of the first-grade peanut oil.
In a fourth aspect of the invention, an emulsifier composition is disclosed for use in preparing a fat composition or puree specific for a puree.
The emulsifier composition is as described above and comprises partial glycerides, phospholipids and proteins, wherein
The weight ratio of the partial glyceride to the phospholipid to the protein is as follows: 300-3000: 300-4000: 1; the preferable weight ratio of the three components is as follows: 500-2500: 500-3000: 1.
Detailed Description
The invention aims to realize that flavor oil similar to that obtained by traditional squeezing is obtained on the basis of safe components, especially soybean oil, and has strong mouthfeel when being used for making thick soup by improving a preparation process aiming at the defects that the prior oil preparation process for making thick soup has a longer route and food safety cannot be guaranteed and the problem that the taste of the oil is poorer when being used for making the thick soup in the prior art. The present invention has been completed based on this finding.
The technical concept of the invention is as follows:
the invention overcomes the defects of the prior art, provides a method for preparing the grease composition, the process is simple to operate, protein is added into grease after being changed by enzymolysis on the basis of adding an emulsifier into the conventional grease, the application of the grease in preparing thick soup is enhanced under the synergistic action of additives, the preparation process is simple and convenient, and the additives meet the food safety standard, so the purpose of food safety can be achieved. Furthermore, the preparation process does not involve any chemical processing or introduction of chemical reagents, so that the threat of any foreign substances to food safety is avoided.
As used herein, the term "comprising" or "includes" means that the various ingredients can be used together in a mixture or composition of the invention. Thus, the terms "consisting essentially of and" consisting of are encompassed by the terms "comprising" or "including".
Various aspects of the invention are described in detail below:
raw materials
In the present invention, the base oil used includes rice oil, sunflower seed oil, high oleic sunflower seed oil, canola oil, rapeseed oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil and the like, preferably, it can be selected from soybean oil (first grade, fourth grade), rapeseed oil (first grade, fourth grade), sunflower seed oil (first grade), peanut oil (first grade) and the like.
Protein
The protein used in the present invention has a molecular weight of 60kD or less, which accounts for 90% or more of the total weight.
In one embodiment of the present invention, the protein is selected from one or more of soy protein, pea protein, peanut protein, wheat gluten and other vegetable proteins. In a preferred embodiment of the invention, the protein is obtained by enzymatic hydrolysis.
In a preferred embodiment of the invention, the protein is selected from soy protein isolates.
In a preferred embodiment of the invention, the protein is selected from water-soluble proteins.
The protein can be prepared by the following method:
(1) mixing the protein raw material with water, and heating for denaturation;
(2) adding an enzyme, preferably a neutral protease;
(3) after reaction and solid-liquid separation, taking a liquid part, and preferably selecting a supernatant;
(4) the liquid fraction, such as the supernatant, is concentrated, preferably to a protein content of 5% or more, preferably 10% or more. The solid-liquid separation is a conventional means in the art, such as centrifugation, decantation, or standing.
In one embodiment of the present invention, the method for preparing the protein comprises:
(1) adding water into the soybean protein isolate, and heating the soybean protein isolate at 60-100 ℃ until the protein is denatured, preferably, the soybean protein isolate is heated for more than 5min, and more preferably, more than 10 min;
(2) stirring to return the reaction temperature to 45-55 ℃, and adding 0.5-2% of neutral protease;
(3) after reacting for 1-5 h, centrifuging and taking a supernatant sample;
(4) concentrating to obtain protein solution with protein content of at least 5%, preferably not less than 10%, and storing at low temperature;
in one embodiment of the present invention, the protein is prepared by the above method.
Emulsifier composition
The invention discloses an emulsifier composition which comprises partial glyceride, phospholipid and protein.
In one embodiment of the present invention, the phospholipids may be derived from plant sources or animal sources, and non-limiting sources include: soybean phospholipid, sunflower seed phospholipid, rapeseed phospholipid, peanut phospholipid, egg phospholipid and one or more of animal tissue phospholipid.
In one embodiment of the invention, on a weight basis, more than 90% of the proteins have a molecular weight of less than 60kD, or more than 90% of the proteins have a molecular weight of less than 60 kD.
In one embodiment of the present invention, the molecular weight of 90% or more of the protein is 1kD to 2 kD.
In one embodiment of the invention, the protein has a molecular weight of 4kD to 60 kD.
In one embodiment of the present invention, the partial glyceride is one or a mixture of diglycerides and/or monoglycerides. Without being bound by any theory, the partial glycerides are selected from glycerides other than triglycerides.
In one embodiment of the invention, the partial glyceride comprises a diglyceride.
In one embodiment of the invention, the emulsifier composition is comprised of partial glycerides, phospholipids, and proteins.
In one embodiment of the present invention, the emulsifier composition further comprises other types of emulsifiers.
In one embodiment of the invention, the ratio of partial glyceride to phospholipid to protein in the emulsifier composition is 300-3000: 300-4000: 1. in a preferred embodiment of the invention, the ratio of partial glycerides to phospholipids to protein is from 500 to 3000: 500-4000 parts by weight: 1, more preferably 500 to 2500:500 to 3000: 1.
Grease composition special for thick soup
The invention discloses a special grease composition for thick soup, which comprises partial glyceride, phospholipid and protein, wherein more than 90% of the protein has a molecular weight of less than 60 kD.
The weight ratio of the partial glyceride, the phospholipid and the protein is (500-3000): 500-4000): 1.
In one embodiment of the present invention, the fat or oil composition is prepared by adding the emulsifier composition described above.
In one embodiment of the present invention, the fat or oil composition contains 0.3 to 3.0% of partial glyceride, 0.3 to 3.0% of phospholipid, and 5 to 30ppm of protein, and is obtained by a non-squeezing method.
In one embodiment of the present invention, the fat or oil composition is obtained by pressing.
In one embodiment of the present invention, the fat composition is obtained by adding an emulsifier composition to refined fat.
In one embodiment of the present invention, the fat composition is obtained by adding an emulsifier composition to a part of the fat.
In one embodiment of the present invention, the content of phospholipids in the fat is not more than 5%, and further not more than 4%. The present inventors have found that when the content of phospholipids reaches a certain amount in fats and oils, the fats and oils are easily turbid. Although not affecting the use, the present inventors found through experiments that it is possible to control the content of phospholipids to be not more than 3% in order to give a good appearance to the oil or fat, thereby overcoming the problem.
In a preferred embodiment of the present invention, the fat or oil composition contains 0.5 to 2.0% of partial glyceride, 0.5 to 3.0% of phospholipid, and 5 to 30ppm of protein.
In one embodiment of the present invention, the weight ratio of all partial glycerides, phospholipids and proteins in the oil and fat composition is 500-3000: 500-4000: 1.
In one embodiment of the present invention, the oil or fat composition is obtained by reverse addition, preferably by addition of the emulsifier composition described above.
In one embodiment of the invention, the oil composition contains 90-99% of base oil by weight.
In one embodiment of the present invention, the fat or oil composition is obtained by a non-squeezing method.
Thick soup
The thick soup of the invention comprises the oil composition, wherein the oil composition contains 0.5-2.0% of partial glyceride, 0.5-3.0% of phospholipid and 5-30 ppm of protein.
The purees, including all similar food or dishes, include by way of non-limiting example food of liquid nature or containing liquid substances, such as Huaiyang broth or various kinds of food containing broth or purees.
In the preparation of the vegetable soup, the thick soup can be prepared by adding the base oil and fat and/or partial glyceride and/or phospholipid and/or protein.
The base oil can contain any one or a mixture of several of partial glyceride, phospholipid and protein. The base oil and/or partial glyceride and/or phospholipid and/or protein can be added in any permutation and combination.
In one embodiment of the invention, the puree comprises a fat composition, including a base fat, to which one or more of the emulsifier compositions described above are added.
Applications of
The invention discloses an application of thick soup.
In one embodiment of the invention, the use of the grease composition as described above for preparing a vegetable soup, in particular for Huaiyang vegetable-based purees, is disclosed.
In a particular embodiment of the present invention, the use of an emulsifier composition as described above for preparing a vegetable soup is disclosed.
Overview
The method of the invention may comprise:
a method for preparing oil and fat composition for thick soup comprises adding partial glyceride, protein and phospholipid into oil base material oil.
Preferably, the protein may be selected from enzymatically hydrolyzed proteins, and more preferably, the protein is a water soluble protein.
Advantages of the invention
The grease composition obtained in the invention has the following characteristics compared with the grease in the prior art:
1. the prepared grease composition is particularly suitable for making thick soup, and is particularly used as Huaiyang thick soup;
2. the preparation process is simple, and the obtained food is safe and controllable, so that the food conforms to the national safety regulation;
3. the prepared vegetable soup has rich taste;
4. the quality meets the hygienic standard of edible vegetable oil;
5. the influence of raw materials and other factors on the performance of the product is reduced;
6. the large-scale production of factories can be realized, the productivity is improved, and the market demand is met.
Unless otherwise specified, various starting materials of the present invention are commercially available; or prepared according to conventional methods in the art. Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
Other aspects of the invention will be apparent to those skilled in the art in view of the disclosure herein.
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The experimental methods of the following examples, which are not specified under specific conditions, are generally determined according to national standards. If there is no corresponding national standard, it is carried out according to the usual international standards, to the conventional conditions or to the conditions recommended by the manufacturer. Unless otherwise indicated, all parts are parts by weight and all percentages are percentages by weight.
Unless defined or stated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention.
Four-grade soybean oil, Shandong Jiaguan grain and oil industry group Co., Ltd;
partial glyceride: japan Kao corporation;
phospholipid: soya bean concentrated phospholipid, Tianjin Hexi Yuan phospholipid science and technology ltd;
the preparation method of the grease comprises the following steps: comparative tests were conducted on quaternary soybean oil, quaternary soybean oil to which partial glyceride was added, quaternary soybean oil to which soybean lecithin was added, quaternary soybean oil to which protein solution was added, quaternary soybean oil to which partial glyceride and soybean lecithin were added, quaternary soybean oil to which partial glyceride and protein solution were added, quaternary soybean oil to which soybean lecithin and protein solution were added, quaternary soybean oil to which partial glyceride, soybean lecithin and protein solution were added, and soybean oil obtained by small pressing.
Fourth-order soybean oil index:
partial glyceride content: 0.6 percent;
phosphorus content: 18.9 ppm;
protein: it was not detected.
Indexes of the four rapeseed oil are as follows:
partial glyceride content: 0.6 percent;
phosphorus content: 50 ppm;
protein: it was not detected.
First-order soybean oil index:
partial glyceride content: 0.6 percent;
phosphorus content: 5 ppm;
protein: it was not detected.
The preparation method of the protein comprises the following steps:
(1) taking 10g of soy protein isolate, adding 200mL of water, and heating at 80 ℃ for 10min to denature the protein;
(2) stirring for 10min at 55 ℃ to restore the reaction temperature of the materials to 50-55 ℃, and adding 1% of neutral protease;
(3) after reacting for 3h, centrifuging at 4000rpm for 30min, and taking a supernatant sample;
(4) concentrating by rotary evaporation at 55 deg.C to obtain protein solution with protein content of 10%, and storing at low temperature;
effect application experimental procedure:
weighing 100g of water in a 200mL beaker, stirring and heating until the water is boiled;
adding 1mL of oil sample after the water is boiled for 30 s;
and thirdly, after the mixture is continuously boiled for 180s, taking down the beaker, and evaluating the application performance.
Richness discrimination (sensory evaluation):
1. standing the sample observed in the comparison test, and naturally cooling;
2. when the temperature is reduced to 25 +/-5 ℃;
3. carrying out the judgment of the richness degree (the best richness degree is achieved by using the small pressed soybean oil, and the worst richness degree is achieved by using the fourth-level soybean oil);
4. according to the judgment result, scoring is carried out by 0, 1 +/-2, 3 +/-3, 4 +/-and 5 +/-;
the turbidity detection method or detection standard is as follows:
1. standing the sample observed in the comparison test, and naturally cooling;
2. when the temperature is reduced to 25 +/-5 ℃;
3. sucking the lower stable phase by a suction pipe;
4. moving the stable phase into an instrument sample cell to scale;
5. and (5) carrying out turbidity detection.
Note: the emulsifier composition is added externally to obtain the special grease composition for thick soup.
Application test and evaluation:
1. adding 800g of water, and heating to boil;
2. adding 34-44 g of oil and fat composition and 80g of Chinese cabbage, and boiling for 3 min;
3. adding 4g of salt and 1g of chicken essence, and boiling for 1 min;
4. filling the vegetable soup thick soup and carrying out sensory evaluation;
5. carrying out the judgment of the richness degree (the best richness degree is achieved by using the small pressed soybean oil, and the worst richness degree is achieved by using the fourth-level soybean oil);
6. according to the discrimination results, the scores are given by 0, 1, 2, 3, 4 and 5.
The thick soup prepared from the fat and oil composition of the present invention has a rich taste. The above embodiments are merely exemplary embodiments. This can be accomplished by alternative means, including but not limited to, adding the three emulsifiers at different stages or during the preparation of the broth, such as by dissolving any one of the three emulsifiers in the base oil, or by adding any one of the materials (e.g., one or more of base oil, phospholipids, diglycerides and/or proteins) and other materials in combination, either sequentially or simultaneously, to the broth or puree.
As can be seen from the above data, when an emulsifier component is added alone to the base oil, it does not have the same use effect as the conventional art when it is used as a fat for thick vegetable soup.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the scope of the invention, which is defined by the claims appended hereto, and any other technical entity or method that is encompassed by the claims as broadly defined herein, or equivalent variations thereof, is contemplated as being encompassed by the claims.
All documents referred to herein are incorporated by reference into this application as if each were individually incorporated by reference. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the above-mentioned contents of the present invention, and those equivalents also fall within the scope of the present invention defined by the appended claims.
Claims (22)
1. An emulsifier composition, comprising partial glycerides, phospholipids and proteins in the following weight ratios: 300-3000: 300-4000: 1; the protein is obtained by enzymolysis.
2. A composition according to claim 1, wherein the weight ratio of partial glycerides, phospholipids and proteins is: 500-2500: 500-3000: 1.
3. The composition of claim 1, wherein greater than 90% of said proteins have a molecular weight of less than 60kD, based on the weight of said proteins.
4. The composition of claim 1, wherein the phospholipid is selected from the group consisting of soybean phospholipid, sunflower phospholipid, rapeseed phospholipid, peanut phospholipid, egg phospholipid, and phospholipids derived from animal tissue.
5. An oil composition or a puree containing the oil composition, which comprises base oil, and is characterized in that the oil composition or the puree further contains 0.3-3.0% of partial glyceride, 0.3-3.0% of phospholipid and 5-30 ppm of protein based on the weight of the oil composition, and the protein is obtained by enzymolysis.
6. The fat or oil composition according to claim 5, wherein part or all of the partial glyceride and/or phospholipid and/or protein is exogenously added.
7. The fat composition according to claim 5, wherein the partial glyceride, the phospholipid and the protein are partially or completely prepared by adding the emulsifier composition according to any one of claims 1 to 4, or a puree containing the fat composition.
8. The fat or oil composition or the puree including the fat or oil composition according to claim 5, wherein the fat or puree is obtained by adding partial glyceride, phospholipid and protein to a base fat or puree at a temperature of 30 ℃ to 60 ℃.
9. A method for producing a fat composition or a puree containing the fat composition, characterized in that the method for producing the fat composition or the puree comprises adding 0.3 to 3.0% of partial glyceride, 0.3 to 3.0% of phospholipid and 5 to 30ppm of protein, based on the weight of the fat composition, to the fat composition or the puree;
the protein is prepared by the following method:
(1) mixing the protein raw material with water, and heating for denaturation;
(2) adding protease;
(3) after the enzymolysis reaction, taking a liquid part after solid-liquid separation;
(4) the liquid fraction was concentrated.
10. The method of claim 9, wherein the protein material is one or more of soy protein, pea protein, peanut protein, and wheat gluten.
11. The method according to claim 9, wherein the protease is preferably a neutral protease.
12. The method according to claim 9, wherein the protease is added in an amount of 0.5 to 2.0%.
13. The method according to claim 9, wherein the supernatant obtained by the solid-liquid separation in the step (3) is used.
14. The method according to claim 9, wherein the protein content after the concentration in the step (4) is 5% or more.
15. The method according to claim 9, wherein the soybean phospholipids and the partial glycerides are mixed uniformly at 30 to 60 ℃ and then mixed with the protein.
16. The method according to claim 9, wherein the content of the partial glyceride and the phospholipid in the fat composition is not more than 5%.
17. The method according to claim 9, wherein the content of the partial glyceride and the phospholipid in the fat or oil composition is not more than 4.6%.
18. The fat or oil composition according to claim 5 or the production method according to claim 9, wherein the protein having a molecular weight of less than 60kD accounts for 90% or more of the protein based on the weight of the protein.
19. The method according to claim 9, wherein in the step (4), the content of the protein after the concentration is 10% or more.
20. The grease composition according to claim 5 or the preparation method according to claim 9, wherein the base grease is selected from one or a mixture of rice oil, sunflower seed oil, rape oil, palm kernel oil, peanut oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, palm fruit oil, olive oil, cocoa bean oil, Chinese tallow tree seed oil, almond oil, apricot kernel oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean seed oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil and coconut oil.
21. The grease composition according to claim 5 or the preparation method according to claim 9, wherein the base grease is one or a mixture of several selected from the group consisting of first-class soybean oil, fourth-class soybean oil, first-class rapeseed oil, fourth-class rapeseed oil, first-class sunflower oil and first-class peanut oil.
22. Use of the emulsifier composition according to claims 1-4 for the preparation of a fat composition for purees or for the preparation of purees.
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