Preparation and Application of a Special Oil for Quick-frozen Foods Based on Enzymatic Interesterification
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Abstract:
Interesterification of palm stearin and soybean oil with a mass ratio of 7:3 was catalyzed using immobilized lipase Lipozyme TLIM. After interesterification, the content of glycerol tripalmitate (PPP), which has a high melting point in the mixed oil, decreased from 27.61% to 9.50%. In this study, five types of base oils with different plastic ranges and solid fat contents were designed using the interesterified oil as the major component, and five kinds of special oil for quick-frozen foods were then prepared using these five base oils as the raw materials. The resulting special oil was applied to prepare quick-frozen glue puddings. The results showed that the special oil with the best freeze resistance performance was composed of interesterified oil, soybean oil, and palm stearin at a ratio of 84:13:3 (wt%). In addition, with this special oil, the freeze cracking rate in quick-frozen glue puddings was only 5%, which was much lower compared to that in such puddings made with commercial special oil (30%), special oil with non-interesterified oil as the base oil (20%), and those made without any special oil (50%). Additionally, glue puddings made with the above-mentioned special oil had a fine, smooth, elastic surface. Furthermore, they tasted good and delivered the highest sensory evaluation score, indicating that this high-quality special oil prepared by enzymatic interesterification is useful in the production of quick-frozen foods.
