CN108606086B

CN108606086B - Grease composition and preparation method thereof

Info

Publication number: CN108606086B
Application number: CN201611141618.5A
Authority: CN
Inventors: 杨小敏; 高厚斌; 徐振波
Original assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Current assignee: Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
Priority date: 2016-12-12
Filing date: 2016-12-12
Publication date: 2021-12-24
Anticipated expiration: 2036-12-12
Also published as: CN108606086A

Abstract

The invention provides a Tibetan butter composition and a preparation method thereof, wherein the Tibetan butter composition is obtained by mixing grease A, grease B and grease C, the grease A is ester-exchanged grease, the grease B is palm oil or derivatives thereof, and the grease C is liquid or semisolid grease.

Description

Grease composition and preparation method thereof

Technical Field

The invention relates to a grease composition and a preparation method thereof, and particularly relates to Tibetan ghee and a preparation process thereof.

Background

The Tibetan butter is an important raw material for butter tea and Zanba, and is an indispensable daily necessity for Tibetan people for a long time. The natural Tibet butter is natural butter extracted from Tibet yak milk, and the natural Tibet butter hardly meets the living requirements of Tibetan due to limited resources. On the other hand, the natural Tibetan ghee has high content of saturated fatty acid and trans-acid, and hardly contains vitamin E, thus being not beneficial to body health.

The 2013 edition of the dietary guidelines of Chinese residents quoted the views of the experts group in the national cholesterol education program, the American Heart Association, and the Canadian hypercholesterolemia and other dyslipidemia working groups, and it is believed that controlling the intake of fat in the diet, particularly the intake of saturated fatty acids, can control hyperlipidemia to prevent the occurrence of Atherosclerosis (AS), and suggests controlling the intake of saturated fatty acids. Although recent scientific results show that saturated fatty acids are not necessarily related to cardiovascular diseases, scientific results also indicate that the morbidity and mortality of coronary heart diseases can be reduced by reducing the intake of saturated fatty acids and further substituting polyunsaturated fatty acids. The U.S. government promulgates the latest release of the U.S. resident dietary guidelines and still stresses that excess saturated fat can pose a health hazard to people over the age of 50.

It has been found that Trans fatty acids are more likely to cause coronary heart disease than saturated fatty acids, and that the Trans acids of natural shortening and Mongolian shortening, although natural, have been shown to be detrimental to health in many studies (Nestel, P., Trans fat acids: are cardiovascular and systemic peptides 2014,36(3):315 @).

People over 50 years old in Tibet mostly have a habit of drinking buttered tea, so that the content of saturated fatty acid and trans-acid in the buttered tea is reduced, and the buttered tea has an important effect on promoting health. This can only be achieved by developing artificial Tibetan butters. At present, the research on the aspect is very few, and people like Quanmin 2005 (research and development of Tibet butter, compilation of annual meeting papers of 2005 academic society of food and oil society of Shanghai, 2005: 104-.

The natural Tibetan butter is derived from yak butter fat, and has the advantages of good plasticity and no hardness and brittleness of animal fat. Tibetan people pay more attention to the problem of hard and crisp grease of Tibetan butter. Therefore, the development of a tibetan butter requires solving this problem first, and at the same time, the development of a healthy artificial tibetan butter having a low content of saturated fatty acids and trans acids is only achieved by vegetable oils and fats, while vegetable margarines are liable to have problems of poor plasticity and hard crispness. Meanwhile, the temperature in winter in the Tibet region is low, the storage condition of Tibetan people is poor, the product temperature can be lowered to be below zero when the product is stored at normal temperature basically, and how to ensure that the product has good plasticity under the condition is a problem to be solved urgently.

Currently, studies on this aspect are relatively few, and patent CN201310164543.2 discloses a fat composition for food filling and a preparation method thereof, which solves the problem that the fat is too hard and brittle in winter by using perhydrogenated vegetable oil with a specific content as seed crystals.

Therefore, there is an urgent need for an artificial shortening that can solve the problem of hard-crispness of artificial shortenings and does not contain trans fatty acids.

Disclosure of Invention

In a first aspect of the invention, a preparation method of grease is disclosed. The grease composition prepared by the method overcomes the defects of the existing products, can solve the technical problem of hard and crisp at low temperature, and is particularly suitable for being used as a substitute of butter products in low-temperature areas.

In order to achieve the technical purpose, the grease preparation method comprises the following steps:

mixing 20-90 wt% of grease A, 1-50 wt% of grease B and 3-40 wt% of grease C to obtain the grease;

wherein the oil A is a saturated fatty acid containing 9-16% of C12-14 and 35-40% of C atomsThe iodine value of the saturated fatty acid oil with the seed number larger than 16 is 45-55 g I₂100g, and the oil A is obtained by performing ester exchange;

the oil B is one or a mixture of more of palm oil and its fraction, including but not limited to palm oil, palm stearin, palm oil fraction oil, palm oil intermediate fraction (PMF), etc., preferably, the iodine value is 40-65 g I₂100g, more preferably an iodine value of 45 to 60g I₂100g, most preferably 50 to 60g I iodine number₂100g of the total weight. In one embodiment of the invention, the fat B has an iodine value of 65g I₂100g of super palm olein with iodine value of 56g I₂Per 100g palm olein and iodine value of 34g I₂100g of palm stearin is mixed to obtain;

the oil C is liquid or semisolid oil, wherein the percentage content of saturated fatty acid is less than 40%, preferably less than 25%, and non-limiting examples thereof are as follows: comprises one or more of soybean oil, oleum Rapae, oleum Helianthi, high oleic acid oleum Helianthi, rice oil, testa oryzae lipid, shea butter, etc.

The preparation method as described above, wherein the oil A is obtained by interesterification of at least two oils selected from palm kernel oil or its fraction, coconut oil or its fraction, and palm oil or its fraction, specifically, but not limited to, palm kernel oil fraction, coconut oil fraction, palm oil, and palm oil fraction.

The preparation method as described above, wherein the method further comprises adding cow anhydrous butter, natural butter, beef tallow, ester-exchanged beef tallow, lard, chicken fat, duck fat, fish oil, preferably ester-exchanged beef tallow.

The second purpose of the invention is to obtain an oil composition suitable for being used as artificial butter in cold regions, which is prepared by improving the components in the existing oil, optimizes the composition of fatty acid and triglyceride of the oil, overcomes the defects of the existing products and can solve the technical problem of hard and crisp at low temperature.

In order to achieve the technical object of the present invention, the present invention discloses a fat composition, wherein the following conditions are met or satisfied in a triglyceride composition or a fatty acid composition of the fat composition:

(1) the PPP content is less than or equal to 4.5wt percent;

(2) the content of POP + PLP + POS is less than or equal to 38 wt%;

(3)P≤36wt％；

the inventors found that when the fatty acid composition or triglyceride composition in the fat composition meets the above conditions, natural shortening can be simulated and replaced, the fat composition has good mouthfeel when used as shortening, and has appropriate hardness when used, and the problem of high brittleness during use in the prior art is solved. Further preferred is an oil or fat composition having a solid fat content at 10 ℃ of 30 to 50%, a solid fat content at 20 ℃ of 10 to 25%, and a solid fat content at 30 ℃ of 1 to 12%.

The inventor further finds that the oil and fat composition has better service performance when the iodine value of the oil and fat composition is within a certain range, and particularly, when the iodine value of the oil and fat composition meets the requirement that (4) the iodine value is 50-80 g I₂At 100g, the coating has better service performance.

In the grease composition, P is palmitic acid, S is stearic acid, O is oleic acid, L is linoleic acid, POP represents the mixed content of POP and PPO, PLP represents the mixed content of PLP and PPL, and POS represents the mixed content of POS, PSO and SPO. POP, PLP, POS and PPP are triglyceride composed of three fatty acids.

The grease composition as described above, which may further comprise at least one of anhydrous butter, natural butter, beef tallow, transesterified beef tallow, lard, chicken fat, duck fat and fish oil, preferably, the grease composition has an alpha-tocopherol equivalent of at least 60mg/100g, more preferably, the alpha-tocopherol equivalent is at least 80mg/100 g.

The grease composition can further comprise at least one of 0.5-2 wt% of an emulsifier, 10-20 wt% of water or milk, and preferably further comprises at least one of essence, a preservative and an antioxidant.

The oil or fat composition as described above, wherein the oil or fat composition has a saturated fatty acid content of 60wt% or less, preferably 50wt% or less, and/or a trans fatty acid content of 3wt% or less, preferably 2.5wt% or less, more preferably 2wt% or less.

The fat or oil composition of the present invention can be produced by the above-described method for producing a fat or oil.

The third aspect of the present invention also discloses a method for producing a margarine, which comprises subjecting the oil-and-fat composition obtained by the above-mentioned method for producing an oil-and-fat composition to emulsification, quenching, kneading and aging.

The oil and fat obtained by the method can be used as margarine, shortening, butter and artificial shortening.

In a fourth aspect of the invention, the use of a fat composition as described above in the preparation of Tibetan butters, margarines, shortenings and shortening products, and in the preparation of baked products such as buttered tea, bread, cakes, biscuits and the like is disclosed.

Detailed Description

The invention aims to realize an oil composition which can be used for Tibetan ghee and overcomes the problem of hard crispness of artificial ghee, and aims to overcome the defects that the prior margarine is easy to cause hard crispness and inconvenient to use when used for the Tibetan ghee and further aims to solve the problems of high trans-fatty acid and low vitamin E content of the natural Tibetan ghee through the extensive and intensive research of the inventor by improving the preparation process. And the composition of the grease composition is further optimized, and the problems of overhigh trans-fatty acid and serious nutrient loss in the ghee are solved. 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 artificial Tibetan ghee, and the process mixes three kinds of grease with different properties, utilizes the characteristics of ester exchange oil, palm oil and derivatives thereof and liquid/semisolid oil, improves the grease raw materials in the preparation process, controls the iodine value, fatty acid composition and triglyceride composition in the raw materials, solves the problem of hard brittleness of the Tibetan ghee in the prior art, ensures that the obtained grease has good plasticity at low temperature, improves the nutrient content of the product well, reduces the trans-fatty acid content in the grease, and is more healthy for human bodies. For solving the technical problem, the preparation of the artificial Tibetan butter is generally thought to improve the plasticity of the product and solve the problem of hard and crisp by adding animal fat, particularly beef tallow or interesterified beef tallow. However, we have found that the plasticity can be improved by simply adding beef tallow, and reasonable blending of the triglyceride and fatty acid compositions of the product is required. The present inventors have found that when the composition and parameters of the fat are controlled to the above-mentioned composition, the obtained fat has a good application effect, and the fat composition can be produced by the above-mentioned production method of the fat.

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

Oil A

The fat A in the present invention is a fat containing 9 to 16% of a saturated fatty acid having 12 to 14 carbon atoms and 35 to 40% of a saturated fatty acid having more than 16 carbon atoms in the total constituent fatty acids, and has an iodine value of 45 to 55g I₂100g, the grease is obtained by ester exchange; the ester exchange process is a conventional ester exchange process and can adopt chemical ester exchange or biological enzyme ester exchange. In one embodiment of the present invention, the oil and fat a may be obtained by transesterification of an oil and fat rich in lauric acid and an oil and fat rich in palmitic acid or stearic acid, wherein the oil and fat rich in lauric acid includes palm kernel oil, coconut oil, or an oil and fat fraction thereof, and the oil and fat rich in palmitic acid or stearic acid includes palm oilOne or more of palm oil, palm liquid oil, palm stearin and palm oil intermediate fraction.

Oil B

Is one or more of palm oil and its fraction, and non-limiting examples thereof include palm oil, palm Stearin (ST), palm Olein (OL), Palm Middle Fraction (PMF), palm super olein, or their fraction ester-exchanged oil, or their mixture.

Oil C

The oil C is liquid oil or semisolid oil, namely oil which keeps liquid or semisolid at normal temperature, the percentage content of saturated fatty acid is less than 40%, preferably less than 25%, and non-limiting examples include one or a mixture of more of soybean oil, rapeseed oil, sunflower seed oil, high oleic acid sunflower seed oil, rice bran fat, shea butter and the like.

Mixing step

The fat composition of the present invention is prepared by mixing the fat a, the fat B, and the fat C. The mixing mode comprises all forms of physical mixing or chemical treatment mixing.

In one embodiment of the invention, the grease comprises 20-90 wt% of grease A, 1-50 wt% of grease B and 3-40 wt% of grease C.

Other treatment

The fat composition can be mixed and processed by conventional margarine to obtain margarine or, specifically, can be emulsified, quenched, kneaded and cured to obtain a product of Tibetan butter, margarine, shortening and shortening. Wherein the emulsification, quenching, kneading and maturation are all conventional in the art, the relevant content of which is incorporated herein by reference. Wherein the products of the Tibetan butter, the margarine, the shortening and the like can be used for preparing products of buttered tea, bread, cakes, biscuits and the like.

Tibet butter

The invention discloses an oil composition prepared by the steps, which can be used as Tibetan ghee. Specifically, in order to achieve the use purpose of the Tibetan ghee, the composition of fatty acid and triglyceride in the oil composition has the following contents:

(1) the PPP content is less than or equal to 4.5wt percent;

(2) the content of POP + PLP + POS is less than or equal to 38 wt%;

(3)P≤36wt％；

preferably, in one embodiment of the present invention, disclosed is an oil or fat composition having a solid fat content of 30 to 50% at 10 ℃, a solid fat content of 10 to 25% at 20 ℃ and a solid fat content of 1 to 12% at 30 ℃.

More preferably, the inventors found that when the oil or fat meets the conditions: (4) the iodine value is 50-80 g I₂When the amount is 100g, the technical effect is better;

wherein P is palmitic acid, O is oleic acid, S is stearic acid, L is linoleic acid, POP represents the mixed content of POP and PPO, PLP represents the mixed content of PLP and PPL, and POS represents the mixed content of POS, PSO and SPO.

In one embodiment of the present invention, the fat or oil composition as described above has a P content of more than 25 wt%, preferably more than 26 wt%, more preferably more than 27 wt% based on total fatty acids.

The oil and fat composition overcomes the problem of hard and crisp as artificial Tibetan butter, and has better mouth feel and mouthfeel.

In one embodiment of the present invention, a fat composition is disclosed that includes at least one of anhydrous butter, natural butter, beef tallow, transesterified beef tallow, lard, chicken fat, duck fat, and fish oil.

In one embodiment of the present invention, the fat or oil composition has an alpha-tocopherol equivalent of at least 60mg/100g, and more preferably, an alpha-tocopherol equivalent of at least 80mg/100 g.

In a specific embodiment of the invention, the grease composition comprises at least one of 0.5-2 wt% of an emulsifier, 10-20 wt% of water or milk.

In one embodiment of the present invention, the oil composition comprises at least one of essence, preservative and antioxidant.

Advantages of the invention

Compared with the prior art, the grease composition obtained by the invention has the following advantages:

(1) when the grease disclosed by the invention is used as the Tibetan ghee, the grease has plasticity similar to that of natural Tibetan ghee, does not have the problem of hard crispness, and meets the requirements of Tibetan people on the texture of the product;

(2) when the oil composition is used as Tibetan ghee, the trans-acid and saturated fatty acid content is obviously lower than that of natural Tibetan ghee, and the oil composition is rich in vitamin E and is beneficial to the health of Tibetan people.

(3) The grease composition has rich raw material sources and low price, and can meet the requirements of more people on buttered tea.

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.

The invention develops the artificial Tibetan butter oil composition with good plasticity and no hard brittleness problem by selecting specific triglyceride and fatty acid composition, and simultaneously, compared with natural butter, the artificial Tibetan butter oil composition has low content of saturated fatty acid and trans-acid and is rich in vitamin E.

The soybean oil, the sunflower seed oil and the rapeseed oil are from Shanghai Jiali food industry limited company, high-oleic acid sunflower seed oil and palm olein (iodine value is 45-60 g I)₂100g, iodine number 65g I₂100g of super palm olein with iodine value of 56g I₂Per 100g palm olein and iodine value of 34g I₂Mixture of/100 g palm stearin), palm stearin 1 (iodine number 34g I)₂100g of palm stearin 2 (iodine value of 17g I)₂100g), palm kernel oil, coconut oil, palm kernel stearin, palm kernel olein are all from Jiali specialty fats & oils (Shanghai) Co., Ltd. Tallow comes from oil industry ltd, jacaijiali (taan). Anhydrous cream was purchased from Henry nature. Sodium methoxide was obtained from Shanghai Allan Biotechnology Ltd, and carclazyte was obtained from Tianyu activated carbon factory in Changgu. The natural Tibetan butters 1, 2 and 3 related to the invention are respectively purchased from the retail markets of Lhasa, Naqu and Nick, and are cream extracted from yak milk.

The preparation conditions of the transesterification of the present invention are as follows: dehydrating the raw material at 105 deg.C under vacuum for 30min, adding 0.4% anhydrous sodium methoxide, and reacting at 105 deg.C under vacuum for 40 min. The reaction was then quenched with 10% strength aqueous citric acid solution 18 times the weight of anhydrous sodium methoxide. Washing with distilled water to neutrality, and vacuum distilling at 120 deg.c for 1.5 hr to obtain the corresponding ester exchange product.

Ester-exchanged oil and fat a: the palm liquid oil accounts for 80 percent, the palm kernel oil accounts for 20 percent, and the palm oil is prepared by an ester exchange preparation process.

Ester-exchanged fat B: the palm liquid oil accounts for 80 percent, the coconut oil accounts for 20 percent, and the palm liquid oil is prepared by an ester exchange preparation process.

Ester-exchanged oil and fat C: the palm kernel liquid oil is prepared by the ester exchange preparation process, wherein the palm kernel liquid oil accounts for 80 percent and 20 percent.

Ester-exchanged oil and fat D: the palm kernel liquid oil is prepared by the ester exchange preparation process, wherein the palm kernel liquid oil accounts for 85 percent, and the palm kernel liquid oil accounts for 15 percent.

Ester-exchanged oil and fat E: the palm stearin is prepared from 45 percent of palm stearin 1, 25 percent of palm olein, 15 percent of palm kernel oil and 15 percent of soybean oil through an ester exchange preparation process.

Ester-exchanged oil and fat F: the palm stearin is prepared from 55 percent of palm stearin 2 and 45 percent of palm kernel stearin through an ester exchange preparation process.

Ester-exchanged oil and fat G: 100 percent of palm olein is prepared by the ester exchange preparation process.

Ester-exchanged tallow: 100 percent of beef tallow is prepared by ester exchange process.

The preparation method of the artificial Tibetan butters of the examples and comparative examples was: melting oil and fat composition and emulsifier (monoglyceride, phospholipid, span 60, polyglycerol ester, etc.), and stirring at 65 deg.C; then slowly adding the water phase into the mixture while stirring, and after the water phase is added, continuously stirring and emulsifying for half an hour at 65 ℃. And then the emulsified oil sequentially enters 2 quenching units and 1 kneading unit through a high-pressure pump, and then filling is carried out. The temperature of the primary refrigerant is 0-10 ℃, the temperature of the secondary refrigerant is-10-20 ℃, the kneading rotating speed is 350rad/min, and the quenching temperature and the kneading rotating speed are finely adjusted according to the state of the product at the filling position, so that the product is free of particles and is proper in hardness.

The canned product is aged at about 5 ℃ for 4 days, and then is stored in a refrigerator for later use.

The fat and oil composition of example 1 was transesterified oil A at a ratio of 70% by mass and palm olein at a ratio of 15% by mass (iodine number 56g I)₂100g), 15% soybean oil.

The fat and oil composition of example 2 was 80% by mass of the transesterified oil A and 5% by mass of the palm olein (iodine number 56g I)₂100g) and 15 percent of sunflower seed oil.

The fat and oil composition of example 3 was 60% by mass of the ester-exchanged oil A and 12% by mass of the palm liquidOil (iodine number 56g I₂100g), 13 percent of soybean oil by mass and 15 percent of anhydrous cream by mass.

The fat composition of example 4 was 24% by mass of transesterified tallow, 20% by mass of transesterified fat B, and 28% by mass of palm olein (iodine number 56g I)₂100g) and 28% by mass of soybean oil.

The fat composition of example 5 was 20% by mass of transesterified tallow, 23% by mass of transesterified fat C, and 33% by mass of palm olein (iodine number 56g I)₂100g), and soybean oil in a mass ratio of 24%.

The fat and oil composition of example 6 was 60% by mass of the transesterified oil a and 20% by mass of the palm olein (iodine number 54g I)₂100g) and 20% by mass of soybean oil.

The fat and oil composition of example 7 was 50% by mass of the transesterified oil B and 17% by mass of the palm olein (iodine number 52g I)₂100g), anhydrous cream with the mass ratio of 15 percent, and soybean oil with the mass ratio of 18 percent.

The fat and oil composition of example 8 was 90% by mass of the transesterified oil C and 10% by mass of the palm olein (iodine number 56g I)₂100g) and 9% by mass of soybean oil.

The fat and oil composition of example 9 was 65% by mass of the transesterified oil D and 20% by mass of the palm olein (iodine number 56g I)₂100g) and 15% by mass of soybean oil.

The fat and oil composition of example 10 was transesterified oil D at 70% by mass and palm olein (iodine number 56g I) at 20% by mass₂100g) and 10% by mass of soybean oil.

The fat and oil composition of example 11 was 30% by mass of the transesterified oil A and 20% by mass of the palm olein (iodine number 56g I)₂100g), 30% by mass of transesterified tallow, and 20% by mass of soybean oil.

The fat and oil composition of example 12 was 10% by mass of transesterified tallow, 40% by mass of transesterified oil B, 15% by mass of anhydrous butter, 20% by mass of palm olein (iodine value of 56 gl 2/100g), and 15% by mass of soybean oil.

The fat and oil composition of example 13 was transesterified oil A at 70% by mass and palm olein at 15% by mass (iodine number 56g I)₂100g) and 15% by mass of rapeseed oil.

The fat and oil composition of example 14 was transesterified oil A at 70% by mass and palm olein at 15% by mass (iodine number 56g I)₂100g) and 15% by mass of high oleic sunflower oil.

The fat and oil composition of example 15 was transesterified oil A at 70% by mass and palm olein at 15% by mass (iodine number 56g I)₂100g) and 15% by mass of sunflower seed oil.

The fat and oil composition of comparative example 1 was 70% by mass of the ester-exchanged oil a and 27% by mass of the palm olein (iodine number 52g I)₂100g), and 3% by mass of soybean oil.

The fat composition of comparative example 2 was 24% by mass of transesterified tallow and 56% by mass of palm olein (iodine number 56g I)₂100g) and 20 percent of soybean oil by mass ratio.

The fat and oil composition of comparative example 3 was 60% by mass of the ester-exchanged oil a and 32% by mass of the palm olein (iodine number 51g I)₂100g) and 8% by mass of soybean oil.

The fat and oil composition of comparative example 4 was 50% by mass of the ester-exchanged oil E and 35% by mass of the palm olein (iodine number 56g I)₂100g) and 15% by mass of soybean oil.

The fat and oil composition of comparative example 5 was 50% by mass of the ester-exchanged oil E and 45% by mass of the palm olein (iodine number: 53g I)₂100g) and 5% by mass of soybean oil.

The fat and oil composition of comparative example 6 was composed of 70% by mass of the ester-exchanged oil F and 15% by mass of the palm olein (iodine number 56g I)₂100g) and 15% by mass of soybean oil.

The fat composition of comparative example 7 was 45% by mass of the ester-exchanged oil F, 33% by mass of the ester-exchanged oil G, and 22% by mass of rapeseed oil.

In the examples of the present invention and comparative examples, the detection methods employed were as follows:

fatty Acid Composition (FAC) assay: the determination is carried out according to GB/T17376 animal and vegetable oil fatty acid methyl ester preparation and GB/T17377 gas chromatography analysis method of animal and vegetable oil fatty acid methyl ester.

Determination of triglyceride Structure (TAG): triglyceride composition of fats and oils was determined by gas chromatography according to the method of Adhikari et al (Adhikari, P and P Hu (2012) enzymic and chemical interest of rice bran oil, shealein, and film ladder and synthetic study of the same physical properties. J Food Sci 77:1284 and 1291.).

Determination of Iodine Value (IV): according to GB/T5532-2008 animal and plant oil iodine value determination.

And (3) hardness detection: the hardness of the product was measured using a texture analyzer type Stable Micro Systems TA-XTplus, UK. The product was placed in thermostats at 0, 10 and 15 ℃ respectively, and the hardness was measured after 2 days. The probe is selected to be P/6. The test parameters are the speed before the test: 1.00 mm/s; speed in the test: 2.00 mm/s; speed after test: 2.00 mm/s; the distance of depression was 20mm and the hardness was measured as the maximum pressure value. Each sample was measured 3 times and the average was taken as the final hardness value.

And (3) detection of vitamin E: according to AOCS Official Method Ce 8-89: methods of detection by Tocopherenols and Tocotrienols in Vegetable Oils and Fats by HPLC.

Detection of Solid Fat (SFC): the samples were tested for solid fat using a BRUKER nuclear magnetic resonance instrument, which was calibrated before each power-on. Sample preparation: heating the oil base to be completely melted and uniformly stirring, filling the oil base into a grease fixing pipe for about 4-5cm, taking care to prevent oil from remaining on the pipe wall as far as possible during filling, then placing the oil base into a constant-temperature water bath kettle at 60 ℃ for constant temperature for 30 minutes, then placing the oil base into a constant-temperature water bath kettle at 0 ℃ for 1 hour, and then placing the oil base into the constant-temperature water bath kettle at various temperatures (10, 20, 25 and 30) for 30 minutes; the oil samples at each temperature point were tested for solid fat and recorded.

Table 1 criteria for grease brittleness evaluation.

Evaluation score	Tissue state
		0	After the texture instrument clamp is pressed down, the crack is avoided, the plasticity is good, and the brittleness is avoided
1	After the texture analyzer clamp is pressed down, slight cracks and plasticity exist
		2	After the texture instrument clamp is pressed down, cracks exist, the plasticity is poor, and the brittleness exists
3	After the texture instrument clamp is pressed down, obvious cracks, broken grease and serious brittleness are generated

Table 2 shows the fatty acid content and iodine number of the transesterified oils A to G, the fatty acid compositions of the transesterified oils A to D meet the requirements of the invention for the fat A, the saturated fatty acid content of the carbon chain of more than 16 in the transesterified oil E and the transesterified oil F is higher than 40%, and the iodine number of the transesterified oil F is also lower than 45G I2/100G, which does not meet the requirements of the invention for the fat A.

Table 2 fatty acid content and iodine value of the transesterified oils a to G.

Table 3 shows TAG compositions of examples and comparative examples, and it can be seen from the results that PPP, (POP + PLP + POS) and C16:0 contents of the examples meet the requirements of the grease composition of the present invention; the first two criteria of comparative example 1 are satisfactory, but the C16:0 content is higher than the claimed range; the PPP and C16:0 contents of comparative example 2 meet the requirements of the invention, but the (POP + PLP + POS) contents do not meet the requirements of the invention; the (POP + PLP + POS) and C16:0 contents of comparative examples 3 and 4, although meeting the requirements of the invention, do not meet the requirements for PPP content; the (POP + PLP + POS) content of comparative example 5, although meeting the requirements of the invention, does not meet the requirements of the invention for the PPP and C16:0 contents. Comparative examples 6 and 7 also used the ester-exchanged oils of lauric acid oil and palm oil, and palm oil fraction and liquid oil, but since the specifications of the ester-exchanged oils used by them did not meet the requirements of the present invention (table 2), and the PPP content of the final product did not meet the requirements, C16:0 of comparative example 6 was also not met.

Table 4 is their hardness at 0, 10 and 15 degrees and their brittleness evaluation results. The results show that the hardness of the grease in the embodiment is less than 1000g even at 0 ℃, the hardness is proper between 500 and 950g, the grease has no hard and brittle phenomena, and the hardness is more than 150g and most of the grease is more than 200g at a higher temperature of 15 ℃, so that the grease has no soft problem; the hardness of the comparative examples at 0 degree is more than 1500g, the hardness at 15 degrees is mostly more than 1000g, and the product is obvious in hard and brittle phenomena. In particular, the hardness of the products of examples 6 and 7 is more than 4000g at 0 ℃ and more than 2000g at 15 ℃, so that the product is hard and brittle.

From comparative examples 1 and 3, it can be seen that although their fat-and-oil combination is also composed of the fat-and-oil (a), fat-and-oil (B) and fat-and-oil (C) of the present invention, the products are still hard and brittle because they do not meet the TAG and FAC requirements of the fat-and-oil composition. Comparative example 2 although transesterified tallow was used which can be used to improve the plasticity of the product and alleviate the problem of hard brittleness, the samples produced were still hard and brittle as they did not meet the TAG requirements of the present invention. Comparative examples 4 and 5 used other ester-exchanged oils, and the products were also hard and brittle, since they did not meet the requirements of the present invention. Comparative examples 6 and 7 although transesterified oils, palm oil fractions and liquid oils were also used, the products were significantly hard and brittle since the fatty acid composition of the transesterified oils did not meet the requirements of the present invention.

Table 3 TAG compositions of examples and comparative examples.

Examples	PPP/％	(POP+PLP+POS)/％	C16:0/％	IV/g I₂/100g
					Example 1	3.88	21.22	31.38	62.9
Example 2	4.05	17.31	30.17	62.3
					Example 3	3.38	17.80	31.00	58.7
Example 4	2.71	28.03	27.29	72.9
					Example 5	2.69	29.12	28.81	70.8
Example 6	3.84	22.47	30.71	67.1
					Example 7	3.78	19.77	30.54	61.1
Example 8	4.33	17.13	31.95	57.2
					Example 9	3.41	21.55	32.39	63.3
Example 10	3.66	21.90	33.59	59.3
					Example 11	3.07	25.00	29.56	66.4
Example 12	2.99	21.30	30.24	59.4
					Example 13	3.60	20.00	32.06	60.0
Example 14	3.38	19.87	32.05	56.6
					Example 15	3.54	19.86	32.44	63.0
Comparative example 1	4.20	17.42	36.50	52.7
					Comparative example 2	3.20	40.52	31.36	68.3
Comparative example 3	5.95	25.05	35.58	56.6
					Comparative example 4	4.68	29.13	35.45	65.6
Comparative example 5	6.60	31.25	39.73	56.6
					Comparative example 6	7.46	11.81	42.39	36.9
Comparative example 7	7.77	14.15	34.91	48.6

Wherein C16:0 refers to palmitic acid.

Table 4 hardness at different temperatures for the examples and comparative examples.

Table 5 shows the solid fat content of the examples, and therefore, the solid fat content of the products meets the requirements of the invention, and the products can be ensured to have better mouth melting property and mouthfeel.

Table 5 Solid Fat Content (SFC) of the examples.

Table 6 gives the saturated fatty acids, trans-acid content and alpha-tocopherol equivalents for the examples and natural Tibetan ghrelin. The results show that compared with natural Tibetan ghee, the oil composition provided by the invention has the advantages that the content of saturated fatty acid and trans-acid is obviously reduced, the reduction range of the saturated fatty acid reaches 25-39%, and the reduction range of the trans-acid reaches 85%.

Because alpha-tocopherol has the strongest biological activity, vitamin E content is usually expressed in terms of alpha-tocopherol equivalents. VE has effects of enhancing skin capillary resistance, maintaining normal permeability, improving blood circulation, regulating fertility, and resisting aging. As is clear from Table 6, the fat and oil composition of the present invention contained 13.0 to 17.6.3mg/100g of alpha-tocopherol equivalent, whereas the natural Tibetan butters contained only 2.3 to 2.9% of alpha-tocopherol equivalent. According to the regulation of GB 28050 national standard for food safety prepackaged food nutrition labeling, the alpha-tocopherol equivalent in each 100g of the product is more than 4.2mg, which can declare that the product is rich in vitamin E, and as can be seen from Table 6, the alpha-tocopherol equivalent of the oil and fat composition of the invention is obviously more than 4.2mg/100g, which can declare that the product is rich in vitamin E, while the natural Tibetan butter product can not meet the declared vitamin content requirement.

In conclusion, the grease composition has a better fatty acid composition and is rich in vitamin E, is more beneficial to human health, can achieve a texture similar to natural Tibetan butter, and has good plasticity at low temperature and no hard brittleness problem.

Table 6 Saturated Fatty Acid (SFA), trans acid (TFA) content and alpha-tocopherol equivalents of the examples and natural Tibetan ghrelin

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. Furthermore, it should be understood that various changes and modifications can be made by those skilled in the art after reading the above disclosure, and equivalents also fall within the scope of the invention as defined by the appended claims.

Claims

1. A fat composition, wherein the triglyceride composition or the fatty acid composition of the fat composition satisfies the following conditions:

(1) the PPP content is less than or equal to 4.5wt percent;

(2) the content of POP + PLP + POS is less than or equal to 38 wt%;

(3) p is less than or equal to 36wt percent; (4) the iodine value is 50-80 g I₂/100g；

As mentioned above, P is palmitic acid, S is stearic acid, O is oleic acid, L is linoleic acid, POP represents the mixed content of POP and PPO, PLP represents the mixed content of PLP and PPL, and POS represents the mixed content of POS, PSO and SPO; the preparation method of the grease composition comprises the following steps:

mixing 20-90 wt% of grease A, 1-50 wt% of grease B and 3-40 wt% of grease C to obtain a mixture;

wherein, in the total constituent fatty acids of the grease A, the content of saturated fatty acid with 12-14 carbon atoms is 9-16 wt%, the content of saturated fatty acid with more than 16 carbon atoms is 35-40 wt%, and the iodine value of the grease A is 45-55 g I₂100g and obtained by transesterification;

the grease B is one or a mixture of more of palm oil and its fraction;

the oil C is liquid or semisolid oil, and the percentage content of saturated fatty acid in the oil C is below 40%.

2. The grease composition according to claim 1,

the solid fat content of the grease composition is 30-50% at 10 ℃, 10-25% at 20 ℃ and 1-12% at 30 ℃.

3. The fat and oil composition according to claim 1, wherein the fat and oil composition has an α -tocopherol equivalent of at least 60mg/100 g.

4. The fat and oil composition according to claim 1, wherein the fat and oil composition has an α -tocopherol equivalent of at least 80mg/100 g.

5. The grease composition according to claim 1, wherein the grease composition further comprises at least one of 0.5 to 2wt% of an emulsifier, 10 to 20wt% of water or milk.

6. The fat composition according to claim 1, wherein the fat composition further comprises at least one of a fragrance, a preservative, and an antioxidant.

7. The fat composition according to claim 1, wherein the percentage of saturated fatty acids in the fat composition is 60wt% or less.

8. The fat composition according to claim 1, wherein the percentage of saturated fatty acids in the fat composition is 50wt% or less.

9. The fat and oil composition according to claim 1, wherein the content of trans fatty acids in the fat and oil composition is 3wt% or less.

10. The fat and oil composition according to claim 1, wherein the content of trans fatty acids in the fat and oil composition is 2.5wt% or less.

11. The fat and oil composition according to claim 1, wherein the content of trans fatty acids in the fat and oil composition is 2wt% or less.

12. The fat composition according to claim 1, wherein the iodine value of the fat B is 40 to 65g I₂/100g。

13. The fat composition according to claim 1, wherein the iodine value of the fat B is 45 to 60g I₂/100g。

14. The oil of claim 1The fat composition is characterized in that the iodine value of the fat B is 50-60 g I₂/100g。

15. The fat composition according to claim 1, wherein the fat C has a percentage of saturated fatty acids of 25% or less.

16. The fat composition according to claim 1, wherein the fat C is selected from one or more of soybean oil, rapeseed oil, sunflower oil, rice bran fat, and shea butter.

17. The fat composition according to claim 1, wherein the fat A is obtained by transesterifying at least two of palm kernel oil or a fraction thereof, coconut oil or a fraction thereof, and palm oil or a fraction thereof.

18. The fat composition of claim 1, wherein the method further comprises adding at least one of anhydrous butter, natural butter, beef tallow, lard, chicken fat, duck fat, and fish oil.

19. The grease composition of claim 1 wherein the process further comprises adding transesterified tallow.

20. The grease composition according to claim 1, further comprising a step of subjecting the grease composition obtained by mixing to emulsification, quenching, kneading and aging.

21. Use of the fat composition according to any one of claims 1 to 20 for the preparation of Tibetan butters, margarines, shortenings and shortening products.

22. Use of the fat and oil composition according to any one of claims 1 to 20 for the preparation of buttered tea, bread, cakes, biscuit bakery products.