Preparation method of nanometer-ginger oil emulsion

A nanoemulsion and ginger oil technology, which is applied in the direction of oil-containing food ingredients, food ultrasonic treatment, food ingredients as odor improvers, etc., can solve the problems of easy volatility, single flavor, insoluble ginger oil, etc., and achieve good stability, The effect of harmonious flavor and good physical stability

Active Publication Date: 2016-02-03
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Ginger oil has the characteristics of insoluble, low absorption and utilization rate, and volatile
At present, in the preparation process of ginger oil nanoemulsion, medium-chain fatty acids are often added as the oil phase due to the partial water solubility of essential oils, but this will greatly reduce the content of essential oils, and the flavor is too single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Prepare starch solution: add water to octenyl succinate starch and stir evenly, the amount of octenyl succinate starch added is 10% of the water quality, and stand for 7-8 hours to make the modified starch fully absorb water and swell;

[0016] (2) Preparation of coarse emulsion: Slowly add ginger oil (the ratio of ginger essential oil and ginger resin oil to 1.5:1) into the starch solution, the addition is 9.5% of the starch solution quality, homogenize with a high-speed shear homogenizer Homogenization, homogenizer speed 14000rpm, homogenization for 2min to form a coarse emulsion;

[0017] (3) Ultrasonic emulsification: place the coarse emulsion in an ultrasonic generator for ultrasonic treatment, the power is 450W, the ratio of working time to intermittent time is 5s:5s, and the treatment time is 5min.

[0018] The prepared ginger oil nanoemulsion has an average particle size of 167nm and good physical stability.

Embodiment 2

[0020] (1) Prepare the starch solution: add water to the octenyl succinate starch and stir evenly, the amount of octenyl succinate starch added is 12.5% ​​of the water quality, and let stand for 7-8 hours to make the modified starch fully absorb water and swell;

[0021] (2) Preparation of coarse emulsion: ginger oil (the ratio of ginger essential oil and ginger resin oil is 1:1) is slowly added to the starch solution, and the addition of ginger oil is 10% of the quality of the starch solution. Machine homogenization, the speed of the homogenizer is 12000rpm, and the homogenization takes 4 minutes to form a coarse emulsion;

[0022] (3) Ultrasonic emulsification: place the coarse emulsion in an ultrasonic generator for ultrasonic treatment, the power is 500W, the ratio of working time to intermittent time is 5s:5s, and the processing time is 4.5min.

[0023] The prepared ginger oil nanoemulsion has an average particle size of 153nm and good physical stability.

Embodiment 3

[0025] (1) Prepare starch solution: add water to the octenyl succinate starch and stir evenly, the amount of octenyl succinate starch added is 12% of the water quality, and let stand for 7-8h to make the modified starch fully absorb water and swell;

[0026] (2) Preparation of coarse emulsion: ginger oil (the ratio of ginger essential oil and ginger resin oil is 1:1.5) is slowly added to the starch solution, the amount of ginger oil added is 12.5% ​​of the starch solution, homogenized Homogenization, homogenizer speed 12000rpm, homogenization for 5min to form a coarse emulsion;

[0027] (3) Ultrasonic emulsification: place the coarse emulsion in an ultrasonic generator for ultrasonic treatment, the power is 500W, the ratio of working time to intermittent time is 5s:5s, and the treatment time is 5min.

[0028] The prepared ginger oil nanoemulsion has an average particle size of 143nm and good physical stability.

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Abstract

The present invention discloses a preparation method of a nanometer-ginger oil emulsion, and belongs to the technical field of functional food and food additive preparation. Oleoresin and essential oil are mixed in a certain proportion to improve the stability of the emulsion, the mixture is emulsified with a simple and quick ultrasonic emulsification method, and the nanometer-ginger oil emulsion uniform in distribution and good in stability is finally obtained. The nanometer-ginger oil emulsion is relatively strong in pH and ionic strength resistance and good in stability of diluent (1000*), can be used as an emulsion flavor in food industry application, and is suitable for the development and utilization of acidic beverages. The prepared nanometer-ginger oil emulsion is more harmonious than the nanometer-emulsion prepared by using ginger essential oil or oleoresin alone, and not only retains volatile flavor substances in the ginger essential oil, but also retains non-volatile flavor substances in the ginger oleoresin.

Description

technical field [0001] The invention belongs to the technical field of preparation of functional food and food additives, and in particular relates to a preparation method of ginger oil nanoemulsion. Background technique [0002] Compared with ordinary emulsion, nanoemulsion has smaller particle size, more uniform and stable, better transparency and higher absorption rate, and is a research hotspot in the fields of cosmetics, medicine and food. In recent years, food-grade nanoemulsions have been widely used in the embedding and delivery of food functional ingredients and nutrients, and are a simple and effective embedding transport system. Nanoemulsion has the following advantages: (1) The particle size of nanoemulsion is small, the effect of gravity is small, and the diffusion rate is higher than the rate of precipitation or emulsion, which effectively inhibits the precipitation and emulsion of emulsion; The surface area of ​​the enzyme reaction is large, the adsorption ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L5/30A23L29/212A23L2/56
CPCA23L2/56A23V2002/00A23V2200/15A23V2250/18A23V2250/5118A23V2300/26A23V2300/48
Inventor 李全宏
Owner CHINA AGRI UNIV
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