CN109619211A

CN109619211A - A kind of emu oil smear type margarine and preparation method thereof

Info

Publication number: CN109619211A
Application number: CN201910023746.7A
Authority: CN
Inventors: 刘元法; 郭彦君; 李进伟; 孟宗; 郑召君; 曹晨
Original assignee: Wuxi Food Science And Technology Park Development Co Ltd; Jiangnan University
Current assignee: Wuxi Food Science And Technology Park Development Co Ltd; Jiangnan University
Priority date: 2019-01-10
Filing date: 2019-01-10
Publication date: 2019-04-16
Anticipated expiration: 2039-01-10
Also published as: CN109619211B

Abstract

The invention relates to an emu oil smear-type margarine and a preparation method thereof, in particular to a preparation method of a smear-type margarine that is healthy, low-fat and free of trans fatty acids, and belongs to the field of cream production. The emu oil spread margarine prepared by the invention mainly comprises the following components in parts by weight: 52-54% of emu oil, 3.5-4.5% of palm oil, 35-37% of water, and 4.5-9.5% of emulsifier. The fat content of the spreadable margarine of the present invention is about 60%, does not contain trans fatty acids, and is beneficial to human health.

Description

A kind of fat of Oromaius norvaehollandeae smear type margarine and preparation method thereof

Technical field

The present invention relates to a kind of fat of Oromaius norvaehollandeae smear type margarine and preparation method thereof, more particularly to a kind of healthy, low The production method of rouge, smear type margarine without trans-fatty acid belongs to cream production field.

Background technique

Margarine is also known as margarine, also referred to as margarine, is a kind of by table oil, water and other auxiliary materials, warp Emulsification pretreatment, chilling is mediated and after-ripening, forms the plastic fat product with natural cream characteristic.19 th century laters, law popularization The outburst of war has caused the shortage of European cream, and there is an urgent need to find a kind of substitute of cream, french chemist benefit by people It is base-material grease with the tallow for removing stearic part, then adds milk and carry out the cooling obtained first generation margarine of emulsification.People After the advent of making cream, base-material grease is constantly updated, and processing technology is also constantly improving with equipment.However in recent years, with people Health knowledge increase, health perception enhancing smears rouge, plants the trans-fatty acid in the food special fat product such as butter cream Problem is increasingly by the concern of consumer.Meanwhile China is while grease intake increases year by year per capita, it is strong in order to pursue Health, the demand to low fat food market can be increasing.Although the food of consumer preference low fat content, they are for high in fat Product brought by sensory attribute still have strong demand.In general, lipid content can texture by food, wind The release of taste influences its sensory attribute.Therefore on the basis of maintaining original sensory attribute, fat content in smearing rouge from Traditional 80%, which is reduced, can not only cater to consumer for the demand of the smearing rouge of lower fat content, while can also subtract The cost of few raw material.

Emu also known as Australian ostrich, originate in Australia.Emu height 1.5-2.0m, height about 1.5m, weight is about 35kg, foot is big, three-toed, and feather is dull gray brown as ostrich, Bu Nengfei, but is good at walking fast.Fat of Oromaius norvaehollandeae is subcutaneous from emu It is extract with retroperitoneal adipose tissue.The lower contained main component of oil has: myristic acid, palmitinic acid, stearic acid, peanut Acid, oleic acid, palmitoleic acid, linoleic acid, linolenic acid etc., wherein myristic acid, palmitinic acid, stearic acid, arachidic acid are saturated fat Fat acid, linoleic acid plus linolenic acid is polyunsaturated fatty acid, and usual unsaturated fatty acid is more advantageous to health.The ingredient of fat of Oromaius norvaehollandeae Group its extraction process of the origin cause of formation, storing mode, oil processing condition difference and will be different, but generally can wave in a certain range It is dynamic.Fat of Oromaius norvaehollandeae is because containing higher unsaturated fatty acid, so being good edible oil, fat of Oromaius norvaehollandeae there is protection to make blood vessel With feeding fat of Oromaius norvaehollandeae can significantly reduce total cholesterol and low-density lipoprotein in high cholesterol Hamster model blood plasma, can hinder The only formation of main artery sclerosis already.In addition to this, fat of Oromaius norvaehollandeae can promote the healing of gastric mucosa, prevent chronic ulcer colon Scorching mouse model weight loss weakens the severity of mouse colitis and the relevant colon cancer of inflammation.

Summary of the invention

[technical problem]

The technical problem to be solved by the present invention is to reduce fat, content of trans fatty acids in smear type cream, and assign The certain physiological function of smear type cream.

[technical solution]

The present invention is mentioned it among certain proportion and palm oil points using fat of Oromaius norvaehollandeae with health care function as basic oil Object, water and emulsifier mixing, prepare smear type margarine, the margarine being prepared contains trans-fatty acid-free, can While reducing lipid content, nutrient health is brought for consumer.

To achieve the goals above, present invention firstly provides a kind of fat of Oromaius norvaehollandeae smear type margarine, the margarine oils Oil includes: fat of Oromaius norvaehollandeae 53.2~54% by weight, fraction leach-s/tive 3.7~4.5% among palm oil, water 35.8~36.6%, cream Agent 4.5~6.1%.

In one embodiment of the invention, the emulsifier is lecithin, whey protein isolate and single diacylglycerol, In, by weight, lecithin accounts for 18.5~20%, and whey protein isolate accounts for 47.5~49%, and single diacylglycerol accounts for 31~33%.

Secondly, the method includes following the present invention also provides a kind of preparation method of fat of Oromaius norvaehollandeae smear type margarine Step:

(1) preparation oil phase and water phase: fraction leach-s/tive, lecithin, single diacylglycerol among fat of Oromaius norvaehollandeae, palm oil are uniformly mixed, 55~80 DEG C are heated to, oily phase is obtained after grease melts completely, it is spare；Whey protein isolate is added to the water, is sufficiently stirred It mixes, it is spare to make it completely dissolved into uniform water phase；

(2) it emulsification pretreatment: is mutually mixed oily in 55~80 DEG C of water-baths with water phase, 8000~10000r/min high speed is cut Cut 3-6min；

(3) be quenched kneaded and formed: the lotion that will have been emulsified 150-200r/min at -6~2 DEG C at the uniform velocity stirs 4~8min；

(4) it cures: emulsion being moved in 20~25 DEG C of insulating boxs and stands curing 2-3h, rouge will be smeared and be placed in refrigerator 3~5 DEG C storage.

In one embodiment of the invention, in the water phase, whey protein isolate accounts for the 6~8% of water phase quality.

In one embodiment of the invention, the oil is mutually and the mass ratio of water phase is 1.5~1.6:1.

In one embodiment of the invention, the water is preferably deionized water.

It is that the present invention obtains the utility model has the advantages that

(1) oil content for the smear type margarine that the present invention is prepared is 60% or so, is lower than existing smear type The oil content 80% of margarine can cater to demand of the current consumer to low oil content.

(2) present invention can utilize its health-care efficacy using fat of Oromaius norvaehollandeae as basic oil, so that margarine is more strong Health.

(3) present invention is mixed by fraction leach-s/tive, water and emulsifier among fat of Oromaius norvaehollandeae and palm oil, obtained margarine Spreading property is good, is free of trans-fatty acid, can satisfy the demand in the market to smear type margarine.

Detailed description of the invention

The scribble effect figure for the margarine that Fig. 1 embodiment 1 is prepared.

The scribble effect figure for the margarine that Fig. 2 comparative example 1 is prepared.

The scribble effect figure for the margarine that Fig. 3 comparative example 2 is prepared.

The scribble effect figure for the margarine that Fig. 4 comparative example 3 is prepared.

The scribble effect figure for the margarine that Fig. 5 comparative example 4 is prepared.

The scribble effect figure for the margarine that Fig. 6 comparative example 5 is prepared.

The scribble effect figure for the margarine that Fig. 7 comparative example 6 is prepared.

Specific embodiment

Fraction leach-s/tive among palm oil: Fengyi (Shanghai) Biotechnology Research & Development Center Co., Ltd..

Embodiment 1

(1) preparation oil phase and water phase: fraction leach-s/tive, 0.6g lecithin, 1g among 27.7g fat of Oromaius norvaehollandeae, 2.12g palm oil is mono- Diacylglycerol after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；18.7g deionized water and 1.5g whey protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；

(2) it emulsification pretreatment: is mutually mixed oily in 60 DEG C of water-baths with water phase, 10000r/min high speed shear 3min；

(3) be quenched kneaded and formed: the lotion that will have been emulsified is put into 200r/min in ice-water bath and at the uniform velocity stirs 5min；

(4) it cures: emulsion being moved in 20 DEG C of insulating boxs after standing curing 2h, rouge will be smeared and be placed in 4 DEG C of refrigerator storages ?.

The margarine being prepared is applied on glassware, as shown in Figure 1, the painting for the margarine being prepared It is good to smear performance, it is homogeneous, it can very easily smear uniformly.

Embodiment 2

(1) preparation oil phase and water phase: fraction leach-s/tive, 1.8g lecithin, 2.8g are mono- double sweet among 79.5 fat of Oromaius norvaehollandeae, 6g palm oil Ester after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；54g deionized water and 4.35g cream Clear protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；

Embodiment 3

(1) preparation oil phase and water phase: fraction leach-s/tive, 1.8g lecithin, 2.8g among 79.5g fat of Oromaius norvaehollandeae, 6g palm oil is mono- Diacylglycerol after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；54g deionized water and 4.35g whey protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；

(2) it emulsification pretreatment: is mutually mixed oily in 80 DEG C of water-baths with water phase, 8000r/min high speed shear 6min；

(3) be quenched kneaded and formed: the lotion that will have been emulsified is put into 150r/min in ice-water bath and at the uniform velocity stirs 5min；

(4) it cures: emulsion being moved in 20 DEG C of insulating boxs after standing curing 3h, rouge will be smeared and be placed in 4 DEG C of refrigerator storages ?.

Comparative example 1

Single diacylglycerol is substituted with monoglyceride, remaining condition and step are same as Example 1, the margarine being prepared Smear is bad, can not form the margarine of smear type, smears result and sees Fig. 2.

Comparative example 2

With fraction leach-s/tive among palm stearin substitution palm oil, remaining condition and step are same as Example 1, are prepared The smear of margarine is bad, can not form the margarine of smear type, smears result and sees Fig. 3.

Comparative example 3

(1) preparation oil phase and water phase: fraction leach-s/tive, 2.2g lecithin, 3.4g among 99g fat of Oromaius norvaehollandeae, 4.5g palm oil is mono- Diacylglycerol after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；64.8g deionized water and 5.22g whey protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；

It smears result and sees Fig. 4, the margarine being prepared is diluter, and smear is poor, can not form the artificial of smear type Cream.

Comparative example 4

(1) preparation oil phase and water phase: fraction leach-s/tive, 1.9g lecithin, 3g among 91.2g fat of Oromaius norvaehollandeae, 4.8g palm oil is mono- Diacylglycerol after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；57.6g deionized water and 4.64

G whey protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；(60-3)

It smears result and sees Fig. 5, the smear type for the margarine being prepared is poor, can not form smear type grease.

Comparative example 5

Preparation oil phase and water phase: fraction leach-s/tive, 1.68g lecithin, 2.66g among 74.3g fat of Oromaius norvaehollandeae, 5.6g palm oil is mono- Diacylglycerol after mixing, is heated to 60 DEG C, grease is allowed to melt completely, mixes and is made oily mutually spare；28.8g deionized water and 2.32g whey protein isolate is sufficiently stirred, and it is spare to make it completely dissolved into uniform water phase；

(4) it cures: emulsion being moved in 20 DEG C of insulating boxs after standing curing 2h, rouge will be smeared and be placed in 4 DEG C of refrigerator storages ?.(80-1)

It smears result and sees Fig. 6, it is seen that it is feeding-up to be prepared margarine, can not form smearing shape.

Comparative example 6

By fraction leach-s/tive among palm stearin and palm oil with fraction leach-s/tive among the ratio substitution palm oil of 4:3, remaining condition Same as Example 1 with step, the smear for the margarine being prepared is bad, can not form the margarine of smear type, It smears result and sees Fig. 7.

Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention Enclosing subject to the definition of the claims.

Claims

1. An emu oil smear-type margarine, characterized in that the margarine comprises: by weight, 53.2-54% of emu oil, 3.7-4.5% of palm oil intermediate extract, 35.8-36.6% of water , emulsifier 4.5-6.1%.

2. A kind of emu oil spread margarine according to claim 1, is characterized in that, described emulsifier is lecithin, whey protein isolate and mono-diglyceride, wherein, by weight, lecithin accounts for 18.5-20%, whey protein isolate accounts for 47.5-49%, and mono- and diglycerides account for 31-33%.

3. the preparation method of the described emu oil smear type margarine of claim 1 or 2, is characterized in that, described method comprises the following steps:

(1) Preparation of oil phase and water phase: mix the emu oil, palm oil intermediate extract, lecithin, and mono- and diglycerides evenly, heat to 55-80° C., and obtain the oil phase after the oil is completely melted, Standby; add whey protein isolate to water, stir well to dissolve it into a homogeneous water phase, and set aside;

(2) Shear emulsification: the oil phase and the water phase are mixed in a water bath at 55-80°C, and sheared at a high speed of 8000-10000r/min for 3-6min;

(3) quenching and kneading to form: the emulsified emulsion is stirred at a constant speed of 150 to 200 r/min at -6 to 2 °C for 4 to 8 minutes;

(4) Ripening: Move the emulsion to a 20-25°C incubator and let it stand for 2-3 hours to obtain emu oil-smeared margarine, and store the emu oil-smeared margarine in a refrigerator at 3-5°C That's it.

4 . The preparation method according to claim 3 , wherein, in the aqueous phase, whey protein isolate accounts for 6% to 8% of the mass of the aqueous phase. 5 .

The preparation method according to claim 3 or 4, wherein the mass ratio of the oil phase and the water phase is (1.5-1.6):1.

6. The preparation method according to any one of claims 3-5, wherein the heating temperature in step (1) is 60°C.

7. The preparation method according to any one of claims 3-6, wherein the temperature of the water bath in step (2) is 60°C.

8. A food comprising the emu oil spread margarine of claim 1 or 2 or the emu oil spread margarine prepared by the preparation method of any one of claims 3 to 7.

9. A health care product comprising the emu oil spread margarine of claim 1 or 2 or the emu oil spread margarine prepared by the preparation method of any one of claims 3-7.

10. The application of the emu oil spread margarine of claim 1 or 2 in the field of food processing.