The Studies On The Production And Application Of Palm Oil With Rich Diacylglycero

In this paper, we use palm oil and glycerol monostearate as the main raw material,adding a certain amount of enzyme Novozym RMIM, certain conditions of the catalyticreaction was carried out to determine the optimal evaluation under the certain reaction speed:temperature,reaction time,ratio of raw materials and the amount of enzyme. The best singlefactor evaluation index is the proportion of Diacylglycero in mixed oil, using the areanormalization method; based on the basis of single factor, response surface analysis wascarried out on the data, so as to more accurately determine the reaction condition when itcontains the most Diacylglycero; and explore the characteristic changes of palm oil with richDiacylglyceroin bread, biscuits, according to the different of the food sensory, texture tochoose the best ratio of raw materials; design a process flow to produce this product.With palm oil and stearic acid glyceride as raw material, adding a quantitative enzyme,mixed in the round bottom flask to react: the amount of enzyme8%, temperature65℃,reaction time6h, raw material ratio of4:1(palm oil: glycerol monostearate). By Liquid phaseanalysis under the condition showed that the Diacylglycero content is46.8%, themonoacylglycerol content is12.5%, thetriacylglycerol content is37.7%.Based on the optimum reaction conditions of single factor, using response surfaceanalysis to analyses in which reaction condition it contains the most Diacylglycerol in theproducts more Visual stereo. so that the experimental data can show some variation, easy toobserve, analyze, and apply.From the analysis of data we can know that, in response surface,the best reaction condition when it contains the most Diacylglycerol is: the amount ofenzyme8%, temperature65℃, reaction time6h, raw material ratio of4:1(palm oil: glycerolmonostearate). The best concentration of Diacylglycerol can reach50.2%, monoacylglycerolpercentage is12.8%, triacylglycerol percentage is37%.The degree of influence: temperature>enzyme concentration>time> ratio of raw materials, and the effect is obvious.Throughtheanalyse,in the condition of the amount of enzyme8%, temperature65℃,reaction time6h, raw material ratio of4:1(palm oil: glycerol monostearate), to prepare a certain amount of palm oil rich in Diacylglycerol, so that it can be used in bread bakingexperiment. The composition Changes of fatty acid in that functional fats and oils and theorganization structure of the Diacylglycerol shouid betested and analysed to determine itscharacteristics.In baking experiments, the bread’s volume, quality, specific volume, sensorycharacteristic (external and internal characteristics) should be given a rounded analysis.