CN1711861A - Diacylglycerol seasoning oil and preparation method thereof - Google Patents
Diacylglycerol seasoning oil and preparation method thereof Download PDFInfo
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- CN1711861A CN1711861A CN 200510085214 CN200510085214A CN1711861A CN 1711861 A CN1711861 A CN 1711861A CN 200510085214 CN200510085214 CN 200510085214 CN 200510085214 A CN200510085214 A CN 200510085214A CN 1711861 A CN1711861 A CN 1711861A
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- Prior art keywords
- diaester
- glycerol
- ester
- glycerine
- flavouring oil
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 13
- 150000001982 diacylglycerols Chemical class 0.000 title abstract 4
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 229940075999 phytosterol ester Drugs 0.000 claims abstract description 9
- 229930182558 Sterol Natural products 0.000 claims abstract description 8
- 150000003432 sterols Chemical class 0.000 claims abstract description 8
- 235000003702 sterols Nutrition 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 161
- 235000011187 glycerol Nutrition 0.000 claims description 65
- 239000003921 oil Substances 0.000 claims description 51
- -1 acyl ester Chemical class 0.000 claims description 22
- 125000002252 acyl group Chemical group 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 16
- ULQISTXYYBZJSJ-UHFFFAOYSA-N 12-hydroxyoctadecanoic acid Chemical compound CCCCCCC(O)CCCCCCCCCCC(O)=O ULQISTXYYBZJSJ-UHFFFAOYSA-N 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 13
- 239000000084 colloidal system Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 235000013599 spices Nutrition 0.000 claims description 11
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 10
- 235000006708 antioxidants Nutrition 0.000 claims description 10
- 238000005119 centrifugation Methods 0.000 claims description 10
- 239000000919 ceramic Substances 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 6
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 6
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- KIHBGTRZFAVZRV-UHFFFAOYSA-N 2-Hydroxyoctadecanoic acid Natural products CCCCCCCCCCCCCCCCC(O)C(O)=O KIHBGTRZFAVZRV-UHFFFAOYSA-N 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 5
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 235000010388 propyl gallate Nutrition 0.000 claims description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 3
- 235000003351 Brassica cretica Nutrition 0.000 claims description 3
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
- 239000004322 Butylated hydroxytoluene Substances 0.000 claims description 3
- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 3
- 229940095259 butylated hydroxytoluene Drugs 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 241000213006 Angelica dahurica Species 0.000 claims description 2
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims description 2
- 241000333181 Osmanthus Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 240000003889 Piper guineense Species 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 240000002657 Thymus vulgaris Species 0.000 claims description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 2
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000019282 butylated hydroxyanisole Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 235000020748 rosemary extract Nutrition 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 229940083982 sodium phytate Drugs 0.000 claims description 2
- 239000001585 thymus vulgaris Substances 0.000 claims description 2
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 claims 1
- 150000002314 glycerols Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000001727 in vivo Methods 0.000 abstract description 8
- 208000008589 Obesity Diseases 0.000 abstract description 6
- 235000020824 obesity Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
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- 238000010411 cooking Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 39
- 150000002148 esters Chemical class 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- 239000004519 grease Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 238000005352 clarification Methods 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 5
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 229940049964 oleate Drugs 0.000 description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 241000949456 Zanthoxylum Species 0.000 description 3
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- KZJWDPNRJALLNS-VPUBHVLGSA-N (-)-beta-Sitosterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@@H](C(C)C)CC)C)CC4)CC3)CC=2)CC1 KZJWDPNRJALLNS-VPUBHVLGSA-N 0.000 description 2
- CSVWWLUMXNHWSU-UHFFFAOYSA-N (22E)-(24xi)-24-ethyl-5alpha-cholest-22-en-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(CC)C(C)C)C1(C)CC2 CSVWWLUMXNHWSU-UHFFFAOYSA-N 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 2
- KLEXDBGYSOIREE-UHFFFAOYSA-N 24xi-n-propylcholesterol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CCC)C(C)C)C1(C)CC2 KLEXDBGYSOIREE-UHFFFAOYSA-N 0.000 description 2
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 2
- LPZCCMIISIBREI-MTFRKTCUSA-N Citrostadienol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@H]2C3=CC[C@H]4[C@H](C)[C@@H](O)CC[C@]4(C)[C@H]3CC[C@]12C)C(C)C LPZCCMIISIBREI-MTFRKTCUSA-N 0.000 description 2
- ARVGMISWLZPBCH-UHFFFAOYSA-N Dehydro-beta-sitosterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)CCC(CC)C(C)C)CCC33)C)C3=CC=C21 ARVGMISWLZPBCH-UHFFFAOYSA-N 0.000 description 2
- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
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- MJVXAPPOFPTTCA-UHFFFAOYSA-N beta-Sistosterol Natural products CCC(CCC(C)C1CCC2C3CC=C4C(C)C(O)CCC4(C)C3CCC12C)C(C)C MJVXAPPOFPTTCA-UHFFFAOYSA-N 0.000 description 2
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 2
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- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 2
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- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 2
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- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 2
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
The diacylglycerol seasoning oil is mainly prepared from diacylglycerol, seasoning ingredients and an antioxidant in the mass ratio of 20-90 parts, 10-80 parts and 0.01-0.04 part, and can also contain food additives and sterol or phytosterol ester substances. The formula and the preparation method are described in the specification. The diacylglycerol seasoning oil disclosed by the invention can keep clear and transparent after being stored for a long time, has the flavor and the nutrition, improves the energy balance in vivo, prevents obesity, is convenient to use and has excellent cooking performance.
Description
Technical field
The present invention relates to a kind of flavored oils, belong to the edible oil field.
Background technology
Flavored oils is oil-collecting product and local flavor edible oil.Grease provides heat, essential fatty acid (alpha-linolenic acid and N-6 type linoleic acid), liposoluble vitamin for human body, make food have good version, and the seasoning grease can also strengthen the color of food, gives the food dish bright fragrant delicious food, improves a poor appetite.Seasoning grease local flavor and nutrition take into account, and is easy to use, and the culinary art function admirable is widely used in mixing, steam, fry, bake etc. of food.Common flavored oils is to be carrier with vegetable oil (glycerine trigalloyl ester content is greater than 95 parts), is additive with the spice, and operations such as lixiviate under uniform temperature and time, filtration, compatibility are made.But nutrient research result in recent years shows: the excessive absorption of a large amount of appearance of obesity, high fat of blood, hypertension and artery sclerosis illness and higher fatty acid conventional grease (being rich in glycerine trigalloyl ester) is closely related.In view of the negative effect of traditional edible oil and fat to health, consumer and nutritionist are to the composition of edible oil and fat with functionally proposed new demand.Tradition flavored oils sees that light or long storage time have the floccule precipitation, and is opaque, influences the use effectiveness of flavored oils.
The edible oil of glycerine two acyl esters can prevent the rising of glycerine trigalloyl ester level in user's the blood, in human body, accumulates hardly, and be a kind of grease of health-nutrition, but sweet two application of acyl ester in flavored oils yet there are no report; And it is more apt to deteriorate spoiled that sweet two acyl esters are made flavored oils with prior art.
Summary of the invention
An object of the present invention is to addressing the above problem, a kind of flavored oils of being rich in glycerine two acyl esters is provided, long storage time can keep clarification, transparent, and its local flavor and nutrition take into account, and improve the energy i (in vivo) balance, prevent obesity, and is easy to use, the culinary art function admirable.
Another object of the present invention provides a kind of preparation method of flavored oils of glycerine two acyl esters.
For achieving the above object, a technical scheme of the present invention provides a kind of glycerol diaester flavouring oil, and is mainly formulated with the mass parts ratio of content 20-90 part, 10-80 part, 0.01-0.05 part by glycerine two acyl esters, seasoning composition, antioxidant.
Glycerol diaester flavouring oil of the present invention can also contain food additives 0-0.5 part, sterol or phytosterol Ester 0-5 part.
A kind of glycerol diaester flavouring oil optimization formula of the present invention is for mainly formulated by weight by glycerine two acyl ester 60-80 parts, seasoning composition 20-40 part, antioxidant 0.01-0.03 part food additives 0.05-0.3 part, sterol or phytosterol Ester 0.1-3 part.
Described seasoning composition can be Oleum Sesami or thing spice to be extracted, and thing spice to be extracted can be selected from flavoring substances of the prior art such as capsicum, pepper, mustard, ginger, dried orange peel, thyme, bay, cardamom, green onion, nutmeg, Chinese cassia tree, cloves, onion, garlic, fennel seeds, the river root of Dahurian angelica, osmanthus are logical, tsaoko, galingal, dried orange peel, fructus amomi.
Described antioxidant can be following one or more mixture: TBHQ (TBHQ), n-propyl gallate (PG), butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), synthesising complex E, natural VE, Rosmarinus officinalis extract, Tea Polyphenols, phosphatide, sodium phytate, licorice, ascorbic acid, ascorbyl palmitate, citric acid.
For increasing transparency and trophic function such as reducing blood lipid, the angiocardiopathy preventing etc. of glycerol diaester flavouring oil of the present invention under low temperature condition, can also contain food additives 0-0.5 part, sterol or phytosterol Ester 0-5 part, phytosterol Ester such as sitosterol oleate, stigmasterol oleate etc. in the glycerol diaester flavouring oil.
Food additives are the mixture of following one or more: polyglycerol-fatty acid esters, sucrose fatty ester, glucose fatty acid ester, fatty acid esters of sorbitan, hydroxy stearic acid, hydroxy stearic acid ester.
By chemistry or bio-modification technology, improve grease and form, can reduce grease to the disadvantageous side effect of human body.The edible oil that is rich in glycerine two acyl esters can prevent the rising of user's blood glycerine trigalloyl ester level, accumulates in human body hardly.Glycerine trigalloyl ester and glycerine two acyl esters are difference to some extent in the body metabolism process, α, and α '-glycerine two acyl ester and α, β (or β, α ')-glycerine two acyl ester physiological functions are also variant.α, α '-glycerine two acyl esters are glycerine α, the esterification products of α ' position hydroxyl and LCFA.Compare with glycerine trigalloyl ester, α, α '-glycerine two acyl esters can suppress the function of fatty accumulation in vivo and reducing blood lipid, and this mainly comes from glycerine trigalloyl ester and glycerine two acyl esters absorb and the difference of metabolism.Different with glycerine trigalloyl ester, α, α '-glycerine two acyl esters can not be hydrolyzed into β-glycerine one acyl ester in small intestine, and generate α (or α ')-glycerine one acyl ester.α (or α ')-glycerine one acyl ester is low by the efficient that metabolism enters tissue, has limited the fat accumulation of tissue in vivo.α (or α ')-glycerine one acyl ester has identical digestion and absorption approach with glycerine trigalloyl ester, similar energy value and biological value, but fast than glycerine trigalloyl ester oxidation rate in vivo, and can improve the energy i (in vivo) balance, prevent obesity and other bad illness.
Glycerol diaester flavouring oil is the flavored oils of being rich in glycerine two acyl esters, glycerol diaester flavouring oil had both had local flavor, nutrition, the cooking function of traditional flavored oils, avoid expecting of the side effect of traditional flavored oils again, and can improve the energy i (in vivo) balance, prevent obesity human body.
Another object of the present invention provides a kind of preparation method.The preparation method of glycerol diaester flavouring oil is characterized in that, the step of this method is as follows:
A. extract spice;
B. filter;
C. centrifugation;
D. allocate, mix;
E. filter decontamination.
Described extraction spice step comprises: glycerine two acyl esters are heated to 120-140 ℃, and are crushed to 150-250 purpose spice under negative pressure hybrid extraction 40-80 minute; Described filtration step comprises: the oil temperature after the extraction is reduced to 60-70 ℃, filters by board-like airtight filter, and filtered fluid is cooled to room temperature, leaves standstill 3-8 hour; Described step with centrifugal separation comprises: pumps the supernatant that leaves standstill, enters centrifuge, and under the condition of rotating speed 4000-6000rpm, centrifugal treating 15-45 minute; Described allotment, blend step comprise: centrifugal clear liquid adds antioxidant in Mixer pot, mix; Described filtration decontamination step comprises by three grades of ultrafiltrations removes micro-colloid.
Described allotment, blend step can also add food additives, sterol or phytosterol Ester.
Described extraction spice is a hybrid extraction under negative pressure 50-70mmHg.
Glycerol diaester flavouring oil behind centrifugation and the compatibility contain a spot of colloid material (＜1um), long-time, especially under light conditions, deposit easy formation floccule, make deterioration of oil spoiled.Described three grades of ultrafiltrations are removed micro-colloid and are adopted triode formula ceramic super-filtering film to remove the impurity of particle diameter greater than 0.05um.Particle diameter can effectively be removed by triode formula ceramic super-filtering film after centrifugation greater than the colloid material of 0.05um like this, and the condition of work of triode formula ceramic super-filtering film is: adopting the aperture is the milipore filter of 0.05um, 2 kilograms/cm of operating pressure
2
The technical process that triode formula ceramic super-filtering film filters is as follows:
After treating that filtrate is passed through first order milipore filter, the liquid that will dam is collected stand-by, and filtered fluid is by second layer milipore filter, and the liquid that will dam is collected stand-by, and filtered fluid is by the 3rd layer of milipore filter, and the liquid that will dam is collected stand-by, and gained filtrate is the prepared product of the present invention.
Aforesaid operations carries out all at normal temperatures, filter colloid and other impurity that contains in the resulting liquid that dam about 2-5 part three times under being held back by milipore filter, colloid and other impurity are removed in the further centrifugation of trapped fluid, centrifugate merges with treating filtrate, sends into and get the cycling that the centrifugal stillness of night filters again in the centrifuge after centrifugation.
Glycerol diaester flavouring oil is compared with traditional flavored oils, has following remarkable advantage:
1, glycerine two acyl esters are contained in flavored oils, and local flavor and nutrition take into account, and not only give the food dish bright fragrant delicious food, improve a poor appetite, and also have the energy i (in vivo) of improvement balance, prevent obesity.
2, use hyperfiltration technique in the preparation process, remove small suspension colloid in the flavored oils and make flavored oils's better quality, taste is better.
3, long-term storage clarification, transparent, deposit-free.
Description of drawings
Preparation technology's flow chart of Fig. 1 glycerol diaester flavouring oil
Remove micro-colloid by three grades of ultrafiltrations in the preparation of Fig. 2 glycerol diaester flavouring oil
Process chart
The specific embodiment
Enumerate embodiment below, the present invention is further specified, but the present invention is not only limited to these embodiment.
Example 1
300 gram glycerine, two acyl esters are heated to 120 ℃, interpolation 15 grams are crushed to 200 purpose chilli peppers and 15 grams are crushed to the dried zanthoxylum powder of 200 purposes, negative pressure 50mmHg extracted 40 minutes down, be cooled to 60 ℃, adopt board-like airtight filter to remove by filter the above solid particle of 220 orders, left standstill 4 hours, pump the upper strata stillness of night, enter centrifuge, at rotating speed is under the condition of 4000rpm, and solid impurity is removed in centrifugation 30 minutes, clear liquid and the pure Oleum Sesami of 100 grams after centrifugal are in harmonious proportion, and add 0.12 gram natural VE and 0.05 gram ascorbyl palmitate, and mix, utilize ceramic roll type milipore filter, the condition of work of triode formula ceramic super-filtering film is: adopting the aperture is the milipore filter of 0.05um, 2 kilograms/cm of operating pressure
2Promptly get glycerol diaester flavouring oil (seeing Table 1) after the filtration.
Natural VE is that purity is 90 parts natural VE
Example 2
In conjunction with preparation technology's flow chart of Fig. 1 glycerol diaester flavouring oil, remove the process chart of micro-colloid in the preparation of Fig. 2 glycerol diaester flavouring oil by three grades of ultrafiltrations, describe the present invention in detail.
Get 300 gram glycerine, two acyl esters and be heated to 120 ℃, add 10 grams and be crushed to 200 purpose chilli peppers, 5 grams are crushed to the dried zanthoxylum powder of 200 purposes and 5 grams are crushed to the living green onion of 200 purposes, keep temperature, extraction is 40 minutes under negative pressure 70mmHg, be cooled to 70 ℃, adopt board-like airtight filter to remove by filter the above solid particle of 220 orders, left standstill 6 hours, pump supernatant liquor, entering centrifuge, is under the condition of 4000rpm at rotating speed, centrifugation 30 minutes, remove solid impurity, add the pure Oleum Sesami of 100 grams and be in harmonious proportion, and add 0.12 gram natural VE (90 parts of purity) and 0.05 gram ascorbyl palmitate, mix, adopting the aperture is the triode formula ceramic super-filtering film of 0.05um, at 2 kilograms/cm
2Operating pressure under filter, treat that filtrate is passed through first order milipore filter after, it is stand-by that the liquid that will dam is collected, filtered fluid is by second layer milipore filter, and the liquid that will dam is collected stand-by, and filtered fluid is by the 3rd layer of milipore filter, the liquid that will dam is collected stand-by, and gained filtrate is the prepared product of the present invention (seeing Table 1).The liquid that dams can add through in the filtered fluid of board-like airtight filter, passes through rotary process again, removes solid impurity, and carries out subsequent operation.
Example 3
200 gram one-level soybean oils are heated to 120 ℃, add 15 gram chilli peppers, the 10 dried zanthoxylum powders of gram and the above-mentioned flavoring of the 10 living green onions of gram and be crushed to 200 orders, extraction is 40 minutes under negative pressure 60mmHg, be cooled to 60 ℃, through board-like airtight filter filtration, centrifugation (4000rpm, 15 minutes) remove solid impurity after, be in harmonious proportion with 700 gram glycerine two acyl esters and the pure Oleum Sesami of 100 grams, and add 0.15 the gram antioxidant TBHQ and 0.1 the gram ascorbyl palmitate, mix, utilize ceramic roll type milipore filter (0.05um film, 2 kilograms/cm of operating pressure
2) promptly get glycerol diaester flavouring oil (seeing Table 1) after the filtration.
Example 4
400 gram glycerine, two acyl esters are heated to 140 ℃, add 15 gram capsicums, 5 gram peppers, 5 gram ginger, 5 gram dried orange peels, 2 gram fennel seeds (pulverizing 250 orders), extraction is 40 minutes under negative pressure 50mmHg, be cooled to 60 ℃, board-like airtight filter filters, solid impurity is removed in centrifugation (4000rpm, 45 minutes), add 0.12 gram natural VE (90 parts of purity) and 0.05 gram ascorbyl palmitate, mix, utilize ceramic roll type milipore filter (0.05um film, 2 kilograms/cm of operating pressure
2) promptly get glycerol diaester flavouring oil (seeing Table 1) after the filtration.
Embodiment 5-8
Prepare glycerol diaester flavouring oil according to embodiment 2 described methods, the raw material that is adopted is as shown in the table:
| Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | ||
| Glycerine two acyl esters (kg) | ?300 | ?300 | ?300 | ?300 | |
| Seasoning | Chinese cassia tree (kg) | ?5 | ?0 | ?0 | ?10 |
| Cloves (kg) | ?5 | ?0 | ?0 | ?10 | |
| Material | Tsaoko (kg) | ??5 | ??0 | ??0 | ??10 |
| Mustard (kg) | ??0 | ??40 | ??0 | ??0 | |
| Galingal (kg) | ??5 | ??0 | ??15 | ??2 | |
| Fructus amomi (kg) | ??0 | ??0 | ??15 | ??3 | |
| Oleum Sesami (kg) | ??100 | ??100 | ??100 | ??100 | |
| Antioxidant | TBHQ (kg) | ??0.05 | ??0.04 | ??0 | ??0.04 |
| N-propyl gallate (kg) | ??0 | ??0.04 | ??0.05 | ??0 | |
| Licorice (kg) | ??0 | ??0.1 | ??0 | ??0 | |
| Citric acid (kg) | ??0.01 | ??0.01 | ??0.01 | ??0.01 | |
| Food additives | Polyglycerol-fatty acid esters (kg) | ??0 | ??0 | ??0.4 | ??0.5 |
| Sucrose fatty ester (kg) | ??0.1 | ??0 | ??0.1 | ??0.1 | |
| Glucose fatty acid ester (kg) | ??0 | ??0.2 | ??0.05 | ??0.1 | |
| Fatty acid esters of sorbitan (kg) | ??0 | ??0 | ??0 | ??0.1 | |
| Hydroxy stearic acid (kg) | ??0.1 | ??0.1 | ??0.1 | ??0.1 | |
| Sitosterol oleate (kg) | ??2 | ??3 | ??1 | ??2 | |
| Stigmasterol oleate (kg) | ??2 | ??1 | ??3 | ??3 | |
Below, the glycerol diaester flavouring oil of embodiment 1-4 is analyzed.
The characteristic of table 2 glycerol diaester flavouring oil
| Sample | Glycerine two acyl esters (part, w/w) | Glycerine trigalloyl ester (part, w/w) | Glycerine one acyl ester (part, w/w) | Clarity test (0 ℃, 5 hours) | Local flavor |
| Example 1 | ??64.1 | ??30.8 | ??2.8 | Clarification, transparent | Spicy, and have the distinctive local flavor of Oleum Sesami |
| Example 2 | ??62.9 | ??30.7 | ??3.2 | Clarification, transparent | Spicy, green onion flavor, and have the distinctive local flavor of Oleum Sesami |
| Example 3 | ??60.6 | ??35.4 | ??2.7 | Clarification, transparent | Spicy, green onion flavor, and have the distinctive local flavor of Oleum Sesami |
| Example 4 | ??84.4 | ??9.5 | ??3.8 | Clarification, transparent | Spicy, and have the distinctive local flavor of Oleum Sesami |
Claims (10)
1. glycerol diaester flavouring oil, mainly formulated by weight by glycerine two acyl ester 20-90 parts, seasoning composition 10-80 part, antioxidant 0.01-0.05 part.
2. according to claim 1 or 2 described glycerol diaester flavouring oils, it is characterized in that, can also contain food additives 0-0.5 part, sterol or phytosterol Ester 0-5 part.
3. glycerol diaester flavouring oil according to claim 1 and 2, it is characterized in that, this glycerol diaester flavouring oil, mainly by glycerine two acyl ester 60-80 parts, seasoning composition 20-40 part, antioxidant 0.01-0.03 part, food additives 0.05-0.3 part, sterol or phytosterol Ester 0.1-3 part are formulated by weight.
4. glycerol diaester flavouring oil according to claim 1 and 2, it is characterized in that the seasoning composition is selected from one or more of following substances: capsicum, pepper, mustard, ginger, dried orange peel, thyme, bay, cardamom, green onion, nutmeg, Chinese cassia tree, cloves, onion, garlic, fennel seeds, the river root of Dahurian angelica, osmanthus are logical, tsaoko, galingal, dried orange peel, fructus amomi or Oleum Sesami.
5. glycerol diaester flavouring oil according to claim 1 and 2, it is characterized in that described antioxidant is selected from one or more of following substances: TBHQ, n-propyl gallate, butylated hydroxy anisole, butylated hydroxytoluene, synthesising complex E, natural VE, Rosmarinus officinalis extract, Tea Polyphenols, phosphatide, sodium phytate, licorice, ascorbic acid, ascorbyl palmitate, citric acid.
6. glycerol diaester flavouring oil according to claim 1 and 2, it is characterized in that food additives are selected from one or more of following substances: polyglycerol-fatty acid esters, sucrose fatty ester, glucose fatty acid ester, fatty acid esters of sorbitan, hydroxy stearic acid or hydroxy stearic acid ester.
7. the preparation method of glycerol diaester flavouring oil according to claim 1 is characterized in that, the step of this method is as follows:
A. extract spice;
B. filter;
C. centrifugation;
D. allocate, mix;
E. filter decontamination.
8. the preparation method of glycerol diaester flavouring oil according to claim 7, it is characterized in that described extraction spice step comprises: glycerine two acyl esters be heated to 120-140 ℃ be crushed to 150-250 purpose spice under negative pressure hybrid extraction 40-80 minute; Described filtration step comprises: the oil temperature after the extraction is reduced to 60-70 ℃, filters by board-like airtight filter, and filtered fluid is cooled to room temperature, leaves standstill 3-8 hour; Described step with centrifugal separation comprises: pumps supernatant, enters centrifuge, and under the condition of rotating speed 4000-6000rpm, centrifugal treating 15-45 minute; Described allotment, blend step comprise: centrifugal clear liquid adds antioxidant in Mixer pot, mix; Described filtration decontamination step comprises by three grades of ultrafiltrations removes micro-colloid.
9. the preparation method of glycerol diaester flavouring oil according to claim 7 is characterized in that, described allotment, blend step can also add food additives, sterol or phytosterol Ester.
10. the preparation method of glycerol diaester flavouring oil according to claim 7 is characterized in that, described extraction spice is a hybrid extraction under negative pressure 50-70mmHg; Described three grades of ultrafiltrations are removed micro-colloid and are adopted triode formula ceramic super-filtering film to remove the impurity of particle diameter greater than 0.05um.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101773165A (en) * | 2010-03-15 | 2010-07-14 | 中粮北海粮油工业（天津）有限公司 | Edible grain blend oil rich in phytosterol |
| CN102532071A (en) * | 2011-09-05 | 2012-07-04 | 浙江天新药业有限公司 | L-ascorbyl palmitate particles, and preparation method and application thereof |
| CN103202352A (en) * | 2013-03-22 | 2013-07-17 | 安徽华安食品有限公司 | Sesame oil rich in carotenoid and producing method of sesame oil |
| CN104365812A (en) * | 2014-12-04 | 2015-02-25 | 梁亨 | Antioxidant for baked food |
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| CN106943487A (en) * | 2017-03-31 | 2017-07-14 | 刘海龙 | A kind of composition containing rosemary, preparation method and applications |
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- 2005-07-21 CN CN 200510085214 patent/CN1711861A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773165A (en) * | 2010-03-15 | 2010-07-14 | 中粮北海粮油工业（天津）有限公司 | Edible grain blend oil rich in phytosterol |
| CN102532071A (en) * | 2011-09-05 | 2012-07-04 | 浙江天新药业有限公司 | L-ascorbyl palmitate particles, and preparation method and application thereof |
| CN102532071B (en) * | 2011-09-05 | 2015-03-11 | 浙江天新药业有限公司 | L-ascorbyl palmitate particles, and preparation method and application thereof |
| CN103202352A (en) * | 2013-03-22 | 2013-07-17 | 安徽华安食品有限公司 | Sesame oil rich in carotenoid and producing method of sesame oil |
| CN103202352B (en) * | 2013-03-22 | 2015-12-23 | 安徽华安食品有限公司 | A kind of sesame oil and production method thereof being rich in carotenoid |
| CN104365812A (en) * | 2014-12-04 | 2015-02-25 | 梁亨 | Antioxidant for baked food |
| CN106165734A (en) * | 2016-06-30 | 2016-11-30 | 桐城市兴新食品有限公司 | A kind of stomach invigorating soybean oil |
| CN106943487A (en) * | 2017-03-31 | 2017-07-14 | 刘海龙 | A kind of composition containing rosemary, preparation method and applications |
| CN111763568A (en) * | 2020-06-23 | 2020-10-13 | 天津融信蓝海生物科技有限公司 | Nut and kernel compound grease antioxidant and preparation method thereof |
| CN114794250A (en) * | 2022-04-06 | 2022-07-29 | 达州市宏隆肉类制品有限公司 | Compound grease and application thereof in preparation of lampshades beef |
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