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Preparation method of functional phytosteryl ester emulsion

A technology of phytosterol ester and emulsion, which is applied in the field of food processing, can solve the problems of low bioavailability, inability to widely use food, and single nutritional components, and achieve the effects of simple preparation method, enhancing immunity, and inhibiting tumors

Inactive Publication Date: 2016-12-07
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a preparation method of phytosterol ester functional emulsion, which solves the problems of low bioavailability of phytosterol functional factors, single nutritional components, and cannot be widely used in food, and realizes the improvement of bioavailability of phytosterol functional factors in the human body rate, lower blood cholesterol levels, and broaden its scope of application

Method used

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  • Preparation method of functional phytosteryl ester emulsion
  • Preparation method of functional phytosteryl ester emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Mix whey protein with water to make a 3% protein solution, then add β-sitosterol ester according to the ratio of 1:2 whey protein solution: β-sitosterol ester and stir to completely dissolve to obtain the water phase; mix the above solution Add to the corn germ oil phase. The above-mentioned mixed solution is stirred at a high speed, the above-mentioned stirring speed is 11000r / min, and the stirring time is 20min, and the colostrum is formed after high-speed stirring; the colostrum is heat-treated at 60°C for 15min, and then subjected to high-pressure homogenization treatment, the above-mentioned homogeneous The pressure is 20MPa, the homogenization time is 10min, and then undergoes high-pressure micro-jet homogenization treatment. The above-mentioned micro-jet homogenization pressure is 120MPa, the micro-jet homogenization time is 3min, and the emulsion obtained after micro-jet homogenization is sterilized. Phytosterol ester functional emulsion. The average particle s...

Embodiment 2

[0035] Mix whey protein with water to make a 4% protein solution, then add stigmasteryl ester according to the ratio of whey protein solution: stigmasteryl ester 1:3 and stir to completely dissolve to obtain the water phase; add the above solution to corn germ in the oil phase. The above-mentioned mixed solution is stirred at a high speed, the above-mentioned stirring speed is 11000r / min, and the stirring time is 20min. After high-speed stirring, colostrum is formed; the colostrum is heat-treated at 55°C for 20min, and then subjected to high-pressure homogenization treatment. The pressure is 25MPa, the homogenization time is 8 minutes, and then undergoes high-pressure micro-jet homogenization treatment. The above-mentioned micro-jet homogenization pressure is 100 MPa, the micro-jet homogenization time is 4 minutes, and the emulsion obtained after micro-jet homogenization is sterilized. Phytosterol ester functional emulsion. The average particle size of the functional emulsion...

Embodiment 3

[0037]Mix whey protein with water to make a 5% protein solution, then add campesterol ester according to the ratio of 1:4 whey protein solution: campesterol ester and stir to completely dissolve to obtain the water phase; add the above solution to corn germ in the oil phase. The above-mentioned mixed solution is stirred at a high speed, the above-mentioned stirring speed is 11000r / min, and the stirring time is 20min. After high-speed stirring, colostrum is formed; the colostrum is heat-treated at 50°C for 25min, and then subjected to high-pressure homogenization treatment, the above-mentioned homogeneous The pressure is 30MPa, the homogenization time is 5min, and then subjected to high-pressure micro-jet homogenization treatment, the above-mentioned micro-jet homogenization pressure is 80MPa, the micro-jet homogenization time is 5min, and the emulsion obtained after micro-jet homogenization is sterilized. Phytosterol ester functional emulsion. The average particle size of the...

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Abstract

The invention relates to a preparation method of a functional phytosteryl ester emulsion, and belongs to the technical field of food processing. The preparation method of the functional phytosteryl ester emulsion comprises the following steps: adding water into whey protein, and carrying out mixing so as to obtain a 3-5% protein solution; adding phytosteryl ester into the protein solution, and carrying out stirring until the phytosteryl ester is fully dissolved so as to obtain an aqueous phase; mixing the solution with corn germ oil so as to obtain a primary functional phytosteryl ester emulsion; and then, performing high-pressure homogenization treatment and high-pressure micro-jet homogenization treatment on the primary functional phytosteryl ester emulsion, so that the functional phytosteryl ester emulsion is prepared. The prepared functional phytosteryl ester emulsion is evenly distributed, and is good in stability. The functional phytosteryl ester emulsion is high in nutritive values, and has the functions of reducing cholesterol content in the blood, preventing cardiovascular diseases, inhibiting tumors, enhancing immunity and so on. The functional phytosteryl ester emulsion effectively exerts the functional characteristics of the phytosterol functional factors, so that the application of the phytosteryl ester in the foods is increased.

Description

technical field [0001] The invention belongs to food processing technology, and mainly relates to a preparation method of phytosterol ester functional emulsion. Background technique [0002] Phytosterols have a variety of beneficial physiological functions to the human body, but their application is limited due to their low solubility in water and oil. The development and utilization of phytosterol esters have greatly improved the physiological effects and fat solubility of phytosterols, making it possible to add them to food or as functional foods. Phytosterol esters are produced by esterification or transesterification of phytosterols and fatty acids. There are many types of phytosterol esters, including β-sitosterol esters, stigmasterol esters, and campesterol esters. Phytosterol-phytosterol esters in the form of fatty acids have good oil solubility, and more than 95% of them can be hydrolyzed into free phytosterols in the body, so phytosterol esters have the same or ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/115A23L5/10
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2200/308A23V2200/324A23V2300/26
Inventor 隋晓楠王立敏江连洲王中江李杨齐宝坤王欢
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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