CN113115828B - Grease composition containing coconut milk and preparation method thereof - Google Patents
Grease composition containing coconut milk and preparation method thereof Download PDFInfo
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- CN113115828B CN113115828B CN201911409018.6A CN201911409018A CN113115828B CN 113115828 B CN113115828 B CN 113115828B CN 201911409018 A CN201911409018 A CN 201911409018A CN 113115828 B CN113115828 B CN 113115828B
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides a grease composition containing coconut milk, which contains 30-86% of grease; 0-35% of water; 15-25% coconut milk; 1-2% of emulsifying agent. The grease composition provided by the invention not only has the coconut milk flavor, but also improves the hardness of downstream products such as margarine, and solves the problems of higher hardness, inconvenient taking and post-hardening of margarine when stored at low temperature.
Description
Technical Field
The invention relates to the field of grease, in particular to a grease composition containing coconut milk and a preparation method thereof.
Background
The natural coconut milk is a product which is prepared by removing the shell of the coconut, taking out the coconut meat and the coconut juice, mixing and whipping the coconut meat and the coconut juice, filtering, homogenizing and other processes. Most coconut slurry is manufactured by adding a portion of the emulsifier and colloid to stabilize the coconut slurry system.
The coconut milk is mainly used for preparing various foods and providing coconut flavor for the foods, such as a yogurt coconut jelly and a preparation method thereof (application number: 201610548038.1), wherein 10-25% of the coconut milk, 25-35% of fermented milk and 5-15% of colloid are fermented in coconut water and fermented milk by strains to prepare the yogurt with coconut flavor. A coconut cream is prepared from coconut milk, water, modified starch and high-molecular polyose through concentrating, stirring, mixing with modified starch and polyose, and features rich coconut fragrance and high stability. A coconut chocolate composition and its preparation method (application number 201510036469.5) are provided, wherein coconut product is added into chocolate component to increase medium chain fatty acid content and reduce trans fatty acid content. However, the problem of improving the hardness of margarine while having the taste of coconut slurry is not reported in the prior art.
Disclosure of Invention
Through a large number of research and development experiments, the inventor of the invention obtains the grease composition by adopting the grease and the emulsifier with specific proportion by compounding the coconut milk, and the margarine prepared by the grease composition not only has the flavor of the coconut milk, but also improves the hardness of downstream products such as margarine, and solves the problems of higher hardness, inconvenient taking and post-hardening of the margarine when the margarine is stored at low temperature.
The first aspect of the present invention provides a coconut slurry containing fat composition wherein the fat composition comprises from 30 to 86% fat, preferably 45% to 75%; 0-35% of water; 15-25% coconut milk; 1-2% of emulsifying agent.
The grease composition is a water-in-oil system.
In one or more embodiments, the coconut slurry has a fat content of 15-35%, preferably 15-25%, and is free of food additives.
In one or more specific embodiments, the grease is animal grease and/or vegetable grease.
In one or more specific embodiments, the animal fat is selected from tallow, milk fat, lard, chicken fat, duck fat or one or more of tallow, milk fat, lard, chicken fat, duck fat and fractionation, refining, transesterification of fats and oils thereof.
In one or more embodiments, the vegetable oil is selected from one or more of palm oil, palm kernel oil, soybean oil, peanut oil, rice oil, sunflower oil, coconut oil, castor oil, rapeseed oil, and fractionation, refining, transesterified oils and fats thereof.
In one or more specific embodiments, the emulsifier is selected from one or more of mono-, di-, phospholipids, tween, polyglycerol ricinoleate, propylene glycol monostearate, lauric acid monoglyceride, acetylated monoglyceride fatty acid stearoyl calcium lactate, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, hydrogenated rosin glyceride, glycerol monostearate, hexapolyglycerol monooleate, hexapolyglycerol monostearate, modified soybean phospholipid, capryl/caprin glyceride, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol monostearate, propylene glycol fatty acid ester, potassium stearate, sodium stearoyl lactate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitol anhydride monostearate, sorbitan tristearate, xylitol anhydride monostearate; preferably, the emulsifier is one or more of lecithin, tween, polyglycerol ricinoleate and propylene glycol monostearate.
In a second aspect of the present invention, there is provided a method of preparing a coconut slurry-containing fat composition, the method comprising the steps of:
(1) Providing an oil phase: mixing the grease with an emulsifier;
(2) Providing an aqueous phase;
(3) Mixing the oil phase with the water phase to obtain a mixture;
(4) And (3) mixing and emulsifying the coconut milk and the mixture in the step (3).
In one or more embodiments, the step (1) is to heat the fat to 40-65 ℃ to melt and mix uniformly, and then mix with the emulsifier.
In one or more embodiments, the aqueous phase is added to the oil phase, incubated at 50-65℃and stirred for 10-30 minutes.
In one or more embodiments, the coconut slurry is maintained at 10-20 ℃ for 6-20 hours for use.
In one or more specific embodiments, the method further comprises a quench kneading step.
In one or more specific embodiments, the method further comprises a curing step.
In a third aspect of the present invention, there is provided a margarine comprising the fat composition according to the present invention.
In a fourth aspect of the present invention, there is provided a food product comprising the fat composition according to the present invention or comprising the margarine according to the present invention; or the food is prepared from the oil composition or the margarine according to the invention.
In one or more embodiments, the food product includes all baked goods and Chinese snack foods.
Detailed Description
It is understood that within the scope of the present invention, the above-described technical features of the present invention and technical features specifically described below (e.g., in the examples) may be combined with each other to constitute a preferred technical solution.
Grease composition containing coconut milk
A fat composition comprising natural coconut milk, wherein the fat composition comprises 30-86% fat, preferably 45% -75%; 0-35% of water; 15-25% coconut milk (fat content 15-35%, no food additive); 1-2% of emulsifying agent.
In some embodiments of the invention, the grease composition comprises 45% -75% grease or 40-80% or 50-78%, or 60-80%, such as 40%,50%,53%,56%,78%.
In some embodiments of the invention, the grease composition comprises 5-10%, or 0-10%, or 5-35%, or 10-35% water, such as 0,5%,10%.
In some embodiments of the invention, the fat composition comprises 15-20% or 20-25% natural coconut milk, such as 15%,20%,22%,25%.
In some embodiments of the invention, the grease composition is a water-in-oil system.
In some embodiments of the invention, the coconut slurry is a natural coconut slurry.
In some embodiments of the invention, the coconut slurry has a fat content of 15-35% and is free of food additives.
In some embodiments of the invention, the coconut slurry has a fat content of 15-25%.
In some embodiments of the invention, the grease is animal grease and/or vegetable grease.
In some embodiments of the invention, the animal fat is selected from the group consisting of tallow, milk fat, lard, chicken fat, duck fat, or one or more of tallow, milk fat, lard, chicken fat, duck fat, and fractionation, refining, transesterified fat thereof.
In some embodiments of the invention, the vegetable oil is selected from one or more of palm oil, palm kernel oil, soybean oil, peanut oil, rice oil, sunflower oil, coconut oil, castor oil, rapeseed oil, and fractionation, refining, transesterified oils and fats thereof.
In some embodiments of the invention, the fat is palm oil, or a mixture of palm oil and tallow, or a mixture of palm oil and coconut oil, or a mixture of palm oil and milk fat.
In some embodiments of the invention, the fat composition comprises 78% palm oil, based on the total mass of the fat composition.
In some embodiments of the invention, the fat composition comprises 50% palm oil and 13% tallow, based on the total mass of the fat composition.
In some embodiments of the invention, the fat composition comprises 53% palm oil and 20% coconut oil, based on the total mass of the fat composition.
In some embodiments of the invention, the fat composition comprises 56% palm oil and 10% milk fat, based on the total mass of the fat composition.
In some embodiments of the invention, the fat composition comprises 40% palm oil and 33% tallow, based on the total mass of the fat composition.
In some embodiments of the invention, the emulsifier is selected from one or more of mono-, di-, phospholipids, tween, polyglycerol ricinoleate, propylene glycol monostearate, lauric acid monoglyceride, acetylated monoglyceride fatty acid stearoyl calcium lactate, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, hydrogenated rosin glyceride, glycerol monostearate, hexaglycerol monooleate, hexaglycerol monostearate, modified soybean phospholipid, capryl/capric acid glyceride, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol but stearate, propylene glycol fatty acid ester, potassium stearate, sodium stearyl lactate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitol anhydride monostearate, sorbitan tristearate, xylitol anhydride monostearate; preferably, the emulsifier is one or more of lecithin, tween, polyglycerol ricinoleate and propylene glycol monostearate.
In some embodiments of the invention, the oil and fat composition comprises 1% phospholipids by weight of the total mass of the oil and fat composition.
In some embodiments of the invention, the fat composition comprises 0.5% phospholipids and 0.2% propylene glycol fatty acid esters and 0.3% polyglycerol fatty acid esters, based on the total mass of the fat composition.
In some embodiments of the invention, the oil and fat composition comprises 1% sucrose fatty acid ester and 0.5% mono-di-glyceride, based on the total mass of the oil and fat composition.
In some embodiments of the invention, the fat composition comprises 78% palm oil and 15% coconut slurry.
In some embodiments of the invention, the fat composition comprises 78% palm oil and 15% coconut slurry.
In some embodiments of the invention, the fat composition comprises 50% palm oil, 13% tallow, and 25% coconut pulp.
In some embodiments of the invention, the fat composition comprises 53% palm oil, 20% coconut oil, and 20% coconut slurry.
In some embodiments of the invention, the fat composition comprises 56% palm oil, 10% milk fat and 22% coconut milk.
In some embodiments of the invention, the fat composition comprises 40% palm oil, 15% coconut slurry.
In some embodiments of the invention, the fat composition comprises 40% palm oil, 33% tallow, and 15% coconut pulp.
Process for producing oil composition
A method for preparing a coconut slurry-containing fat composition, the method comprising the steps of:
(1) Providing an oil phase: mixing the grease with an emulsifier;
(2) Providing an aqueous phase;
(3) Mixing the oil phase with the water phase to obtain a mixture;
(4) And (3) mixing and emulsifying the coconut milk and the mixture in the step (3).
In some embodiments of the invention, the step (1) is to heat the fat to 40-65 ℃ to melt and mix uniformly, and then mix with the emulsifier.
In some embodiments of the invention, the aqueous phase is added to the oil phase, incubated at 50-65℃and stirred for 10-30min.
In some embodiments of the invention, the coconut slurry is maintained at 10-20 ℃ for 6-20 hours for use.
In some embodiments of the invention, the method further comprises a quench kneading step.
In some embodiments of the invention, the quenching comprises two quenching.
In some embodiments of the invention, the quench temperature is-20 to 0 ℃, or-10 to-5 ℃.
In some embodiments of the invention, the method further comprises a curing step.
In some embodiments of the invention, the curing temperature is 10-25 ℃, or 10-20 ℃; specifically, such as 18 ℃.
Margarine
A margarine comprising the fat composition of the present invention.
Food products
A food product comprising the fat composition of the invention or comprising the margarine of the invention; or the food is prepared from the oil composition or the margarine according to the invention.
In one or more embodiments, the food product includes a baked product and a Chinese snack.
Examples
The present invention will be described in more detail with reference to the following examples and comparative examples. The invention is not limited thereto.
The sources of ingredients in the following examples and comparative examples of the invention:
refining palm oil: purchased from the specialty oils, inc. Of jaboticaba;
refining beef tallow: iodine value of 40-50, purchased from Yihaijiali special oil limited company;
refining coconut oil: iodine value 7.5-10.5, purchased from iodine value Yihaijiali special oil limited company;
refining milk fat: iodine value 30-40, purchased from the constant natural group of New Zealand
Natural coconut milk: the fat content is 15-35%, and is obtained from Shanghai Royal trade company Limited
Equipment source:
texture instrument: british Stable Micro Systems company, TA-XT plus
Detection method
Embodiments of the present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the examples, "parts" represent weight basis.
In the following embodiments of the present invention, the detection method used is as follows:
the grease hardness testing method comprises the following steps: test parameters: p/6 probe, speed before test: 1.00mm/s; speed in test: 2.00mm/s; post test speed: 2.00mm/s; the pressing distance was 50mm 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.
The procedure for the preparation of examples and comparative examples is as follows:
part A: refined palm oil, refined tallow, refined coconut oil, refined milk fat were mixed in proportions after being completely melted (see table 1 for examples, table 2 for comparative examples), and emulsifiers (types and amounts of emulsifiers are shown in tables 1 and 2) were added at 60 c until clear and transparent and incubated at 60 c for 30 minutes.
Part B: the water and sweetener are thoroughly mixed at 60 ℃ until the sweetener is completely dissolved.
Slowly pouring the B into the A, and performing heat preservation and emulsification in an emulsifying tank for 30 minutes; the natural coconut slurry is slowly added into an emulsifying tank, is emulsified for 10 minutes under heat preservation, and then enters a quenching kneading system, and the processing technology and parameters are shown in Table 3.
TABLE 1 example formulation table
TABLE 2 comparative example formulation table
TABLE 3 processing technique
Hardness detection
Curing the above sample at 0-10deg.C for 5 days, storing at 0-10deg.C for 30/60 days, cutting into rectangular solid with length of 15cm, width of 10cm, and height of 8cm, and placing into thermostated containers (10deg.C, 15deg.C, 20deg.C) with different temperatures for 24 hr. The hardness was then measured with a texture analyzer, and the hardness values of the respective samples are shown in Table 4.
TABLE 4 hardness values/g of samples after curing and during storage
As can be seen from the results in Table 4, the margarines of examples 1 to 6 after aging had not exceeded 900g in hardness after 24 hours at 10 ℃,15 ℃ and 20 ℃; the margarine of comparative examples 1 to 8 had hardness values above 900g, even up to 1310g, after 24 hours at 10 ℃,15 ℃,20 ℃. In the low-temperature storage period, the margarine of examples 1 to 6 has hardness at 10 ℃,15 ℃ and 20 ℃ which is not much different from that of the margarine immediately after curing, and the margarine of comparative examples 1 to 8 has hardness which is much higher after being placed at 10 ℃,15 ℃ and 20 ℃ for 24 hours, when stored for 30 days/60 days. It can be seen that the natural coconut milk has great effect on improving the hardness and post hardness of margarine.
The present invention is not limited to the preferred embodiments, but can be modified, equivalent, and modified in any way without departing from the spirit of the invention.
Claims (13)
1. The grease composition containing the coconut milk is characterized by comprising 30-86% of grease; 0-35% of water; 20-25% of coconut milk; 1-2% of emulsifying agent; the sum of the components of the oil composition is 100%;
the grease is palm oil, or a mixture of palm oil and beef tallow, or a mixture of palm oil and coconut oil, or a mixture of palm oil and milk fat;
the grease composition is a water-in-oil system.
2. The grease composition according to claim 1, characterized in that it satisfies one or more of the following conditions:
(1) The fat content of the coconut milk is 15-35%, and the coconut milk does not contain food additives; and/or the number of the groups of groups,
(2) The emulsifier is selected from one or more of mono-glyceride, diglyceride, phospholipid, tween, polyglycerol ricinoleate, propylene glycol monostearate, lauric acid monoglyceride, acetylated monoglyceride fatty acid stearoyl calcium lactate, diacetyl tartaric acid monoglyceride, diacetyl tartaric acid diglyceride, hydrogenated rosin glyceride, glyceryl monostearate, hexapolyglycerol monooleate, hexapolyglycerol monostearate, modified soybean phospholipid, capryl/caprin glyceride, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, polyoxyethylene xylitol monostearate, propylene glycol fatty acid ester, potassium stearate, sodium stearyl lactate, sorbitan monolaurate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monostearate, sorbitol anhydride tristearate and xylitol anhydride monostearate.
3. The fat composition according to claim 1 or 2, characterized in that the fat composition comprises 78% of palm oil, based on the total mass of the fat composition; or comprises 50% palm oil and 13% tallow; or 53% palm oil and 20% coconut oil; or 56% palm oil and 10% milk fat.
4. The grease composition according to claim 1 or 2, characterized in that the grease composition comprises 45% -75% of grease.
5. The fat composition according to claim 1 or 2, wherein the coconut slurry has a fat content of 15-25% and is free of food additives;
the emulsifier is one or more of lecithin, tween, polyglycerol ricinoleate and propylene glycol monostearate.
6. A method of preparing a coconut slurry containing fat composition as recited in any one of claims 1 to 5, wherein the method comprises the steps of:
(1) Providing an oil phase: mixing the grease with an emulsifier;
(2) Providing an aqueous phase;
(3) Mixing the oil phase with the water phase to obtain a mixture;
(4) Mixing and emulsifying the coconut milk and the mixture in the step (3);
the method further comprises a quench kneading step;
the method further comprises a curing step.
7. The method of claim 6, wherein the step (1) is to heat the fat to 40-65 ℃ to melt and mix uniformly, and then mix with the emulsifier.
8. The method of claim 6, further comprising one or more of the following steps:
(a) Adding the water phase into the oil phase, maintaining the temperature at 50-65deg.C, and stirring for 10-30min; and/or the number of the groups of groups,
(b) The coconut milk is kept at 10-20 ℃ for 6-20 hours for standby.
9. A fat composition, characterized in that it is prepared by the method according to any one of claims 6 to 8.
10. Margarine, characterized in that it comprises a fat composition according to any one of claims 1-5 or comprises a fat composition obtained by a method according to any one of claims 6-8 or is prepared from a fat composition according to any one of claims 1-5 or 9.
11. A food product comprising the fat composition of any one of claims 1-5 or 9 or comprising the margarine of claim 10; or the food is prepared from the oil and fat composition according to any one of claims 1 to 5 or 9 or the margarine according to claim 10.
12. The food product of claim 11, which is a baked product or a chinese snack.
13. Use of the oil and fat composition according to any one of claims 1 to 5 to improve the hardness of margarine.
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| CN116138323A (en) * | 2023-02-17 | 2023-05-23 | 上海赣发食品贸易有限公司 | A kind of coconut flavor cream and preparation method thereof |
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| CN107156326A (en) * | 2017-05-21 | 2017-09-15 | 盐城顶益食品有限公司 | The method that butter cream is planted in Arabic gum compounding production |
| CN107624945A (en) * | 2016-12-06 | 2018-01-26 | 胡方芽 | A kind of coconut ash ice cream |
| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624945A (en) * | 2016-12-06 | 2018-01-26 | 胡方芽 | A kind of coconut ash ice cream |
| CN107156326A (en) * | 2017-05-21 | 2017-09-15 | 盐城顶益食品有限公司 | The method that butter cream is planted in Arabic gum compounding production |
| CN109984204A (en) * | 2017-12-29 | 2019-07-09 | 丰益(上海)生物技术研发中心有限公司 | The fat or oil composition of the powder of crushed rices containing rice |
Non-Patent Citations (1)
| Title |
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| 棕榈油基人造奶油后硬问题的研究进展;范林恩;徐学兵;张亚飞;毕艳兰;胡鹏;张虹;;中国油脂(03);第45-51页 * |
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