Cereal protein-based carotenoid emulsion gel and preparation method thereof and application

A technology of carotene and grain protein, applied in the fields of application, food science, edible oil/fat, etc., can solve the problems of instability, unstable protein emulsion gel, and inability to realize coating, so as to improve texture and preparation process Environmental friendliness, effect of improving daily diet

Inactive Publication Date: 2016-10-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these traditionally prepared protein emulsion gels are unstable under shear and cannot achieve good coating
In addition, this type of oil-in-water emulsion rubber is unstable during food storage and processing (such as high-temperature baking)

Method used

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  • Cereal protein-based carotenoid emulsion gel and preparation method thereof and application
  • Cereal protein-based carotenoid emulsion gel and preparation method thereof and application
  • Cereal protein-based carotenoid emulsion gel and preparation method thereof and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Take 6g of zein and β‐carotene (24mg) and add it to 74g of 150°C glycerin to make the mixture in the system uniform and transparent. Then, soybean oil preheated at 95° C. was slowly added into the zein-glycerin mixture at a rate of 50 g / min, and the soybean oil accounted for 60% of the total mass of the raw materials. Subsequently, the mixture was homogenized at 10,000 rpm for 3 minutes using Ultra‐Turrax T10, and left at room temperature overnight to form a complete cereal protein-based carotenoid emulsion gel.

[0043] After repeated heating-cooling cycles on the prepared emulsion gel, the gel still maintains a good gel state, indicating that the gel prepared in this example has good plasticity and thermal reversibility. The thermal reversibility of the cereal protein-based β-carotene emulsion gel prepared in this example 1 is conducive to the support of the food matrix during dough kneading, baking and storage, which is very important for this emulsion gel to replace...

Embodiment 2

[0055] Take 10 g of wheat prolamin and 80 mg of zeaxanthin and add them into 50 g of glycerin at a temperature of 165° C., stir and mix until the solution becomes clear and transparent. 60g of rapeseed oil was preheated at 95°C, and slowly added to the protein-glycerol mixture, and the mixture was homogenized at 5,000rpm with Ultra-Turrax T10 for 5min, and left at room temperature overnight.

[0056] The addition of zeaxanthin can also effectively strengthen the color of wheat prolamin emulsion gel, and the higher the concentration of zeaxanthin, the darker the color of the gel, turning into lemon yellow. Moreover, zeaxanthin can also effectively increase the shear resistance of the latex glue and make the latex glue softer. This strengthening effectively improves the spreadability of the latex glue. Compared with the zein-based gel in Example 1, the gel prepared in this example has strong viscosity, is more delicate, and has a translucent appearance. Mainly due to the strong s...

Embodiment 3

[0058] Take 4g of buckwheat protein and 0.1g of lutein and add them into 85g of 120°C glycerin, stir and mix until the solution becomes clear and transparent. In addition, 30g of olive oil was preheated at 125°C, and slowly added to the buckwheat protein-carrot-glycerin mixture, and the mixture was homogenized at 3,000rpm with Ultra-Turrax T10 for 5min, and left at room temperature overnight. A stable buckwheat protein-based lutein emulsion gel was obtained, which was bright orange-yellow.

[0059] Buckwheat protein has high balanced amino acid composition and polyphenol content, and has high nutritional value. Unlike other grain proteins, buckwheat protein is poorly viscous and gluten-free. The gel viscosity of the buckwheat protein-based emulsion prepared in Example 3 is lower than that of the gels prepared in Examples 1 and 2, and the viscoelasticity is also lower. Spread to create a thinner application layer. Lutein not only has good coloring properties, but also a natu...

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Abstract

The invention discloses a cereal protein-based carotenoid emulsion gel and a preparation method thereof and application. The preparation method comprises the steps of dissolving cereal protein and insoluble carotenoid in heated glycerin, causing the heating temperature to be 40-180 DEG C, and forming a clear transparent mixed dispersion liquid with stirring; preheating edible oil at 40-120 DEG C; adding the preheated edible oil dropwise into the glycerin mixed liquid of the cereal protein and carotenoid, performing shearing and homogenization, and obtaining the cereal protein-based carotenoid emulsion gel. The cereal protein-based carotenoid emulsion gel not only is simple in process, needs no complex device and is low in cost and controllable in process, but also is safe and environmentally friendly; the product is luminous yellow, and the flavor is good. The cereal protein-based carotenoid emulsion gel can be used for various foods, the sensory value, edible value and nutritional value are enhanced, and the cereal protein-based carotenoid emulsion gel can particularly serve as smearing oil and shortening to be applied to baked foods such as breads, cakes and biscuits and become a novel healthy food ingredient.

Description

technical field [0001] The invention relates to an emulsion gel, in particular to a cereal protein-based carotenoid emulsion gel and a preparation method and application thereof, belonging to the technical fields of deep processing of agricultural by-products and food industry. Background technique [0002] Many semi-solid and solid lipid functional products (such as drug carriers, butter, margarine, and spreads) are used in food, cosmetics, and drug delivery by constructing semi-solid soft lipids. However, semi-solid and solid lipid-structured fats are formed by crystal structuring of high saturated fatty acids and high melting point trans fatty acids, however excessive consumption of such saturated fatty acids and trans fatty acids increases the risk of cardiovascular disease. The dietary guidelines of the International Health Organization have always emphasized that modern daily diets need to reduce the intake of saturated fatty acids and trans fatty acids, thereby increa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 杨晓泉陈小威陈雅君刘潇郭健王金梅
Owner SOUTH CHINA UNIV OF TECH
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