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A kind of preparation method of ginger oil nanoemulsion

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 single flavor, insoluble ginger oil, volatile, etc., to achieve harmonious flavor, physical Good stability, good stability effect

Active Publication Date: 2019-07-05
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) Preparation of starch solution: Add octenyl succinate starch to water and stir evenly, add octenyl succinate starch to 10% of the water mass, and let it stand for 7-8 hours to fully absorb water and swell the modified starch;

[0016] (2) Preparation of coarse emulsion: slowly add ginger oil (the ratio of ginger essential oil to ginger resin oil is 1.5:1) to the starch solution, the addition amount is 9.5% of the mass of the starch solution, and the homogenizer is used for homogenization. The homogenizer rotates at 14000rpm and homogenizes for 2min to form a coarse emulsion;

[0017] (3) Ultrasonic emulsification: the coarse emulsion is placed in an ultrasonic generator for ultrasonic treatment, the power is 450W, the ratio of working time and 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) Preparation of starch solution: Add octenyl succinate starch to water and stir evenly, the amount of octenyl succinate starch added is 12.5% ​​of the water mass, and let it stand for 7-8 hours to fully absorb water and swell the modified starch;

[0021] (2) Preparation of coarse emulsion: slowly add ginger oil (the ratio of ginger essential oil and ginger resin oil is 1:1) to the starch solution, the addition amount of ginger oil is 10% of the mass of the starch solution, homogenize with high-speed shear Machine homogenization, homogenizer rotation speed 12000rpm, homogenization 4min to form coarse emulsion;

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

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

Embodiment 3

[0025] (1) Preparation of starch solution: add octenyl succinate starch with water and stir evenly, add octenyl succinate starch at 12% of the water mass, and let it stand for 7-8 hours to fully absorb water and swell the modified starch;

[0026] (2) Preparation of coarse emulsion: slowly add ginger oil (the ratio of ginger essential oil and ginger resin oil is 1:1.5) to the starch solution, the addition amount of ginger oil is 12.5 of the starch solution, and homogenize with a high-speed shearing homogenizer The homogenizer rotates at 12000rpm and homogenizes for 5min to form a coarse emulsion;

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

[0028] The prepared ginger oil nanoemulsion has an average particle size of 143 nm 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 foods and food additives, and specifically relates to a preparation method of ginger oil nanoemulsion. Background technique [0002] Compared with ordinary emulsions, nanoemulsion has smaller particle size, more uniformity and stability, better transparency, and higher absorption rate. It is a research hotspot in the fields of cosmetics, medicine and food. In recent years, food-grade nanoemulsion has been widely used in the embedding and delivery of food functional ingredients and nutrients, and it is a simple and effective embedding and transportation system. Nanoemulsions have the following advantages: (1) The nanoemulsion has a small particle size, is less affected by gravity, and the diffusion rate is higher than the rate of precipitation or emulsification, which effectively inhibits the precipitation and emulsification of the emulsion; (2) The particle size of the emulsion is sma...

Claims

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Application Information

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Patent Type & Authority Patents(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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