Method for preparing low-fat whipping cream from cornstarch ultrafine-grained Pickering emulsion

Abstract

The invention discloses a method for preparing low-fat whipping cream from corn starch ultramicron type pickering emulsion. The method comprises the following implementation steps of step 1, preparing corn starch ultramicron; step 2, preparing amphiphilic corn starch ultramicron; step 3, changing the surface potential of the amphiphilic corn starch ultramicron obtained in step 2, and increasing electric double layer thickness; step 4, performing solid treatment on mixed liquor obtained in step 3; step 5, performing ultrasonic emulsification and sterilization treatment on the mixed liquor obtained in step 4; step 6, performing material balance on the emulsion obtained in step 5; step 7, performing low-temperature standing on the emulsion obtained in step 6, so that the physical chemical reaction of the components of the emulsion tends to be stable; step 8, performing whipping and inflating on the emulsion obtained in step 7, and preparing whipping cream. According to the method disclosed by the invention, the corn starch ultramicron is used for stabilizing the pickering emulsion, so that the method has reference significance when the pickering emulsion is applied to a real food system.

Description

technical field [0001] The invention relates to a method for preparing food whipping cream by using Pickering emulsion, in particular to a method for preparing low-fat whipping cream from cornstarch ultrafine grain Pickering emulsion. Background technique [0002] Emulsion usually refers to the dispersion system formed by reducing the interfacial energy between droplets through the action of surfactant and mechanical force, and promoting the oil phase to disperse in the water phase in the form of tiny oil droplets; while Pickering emulsion does not use surface The active agent is used to reduce the interfacial tension, but solid particles in the colloidal size range are used to stabilize the emulsion. The stabilization mechanism is a dense interfacial film formed by the aggregation of solid particles on the oil-water two-phase interface and thermodynamically irreversible adsorption, which hinders the mutual coalescence between droplets. ;The basic components of Pickering emu...

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Problems solved by technology

[0003] At present, most of the research on Pickering emulsions is concentrated in the fields of petroleum and chemical industry, and the solid particles usually used include inorganic particles such as anionic clay, kaolin, montmorillonite, and silica; The surface energy density and adhesion of the amphiphilic nanoparticles can effectively stabilize the emulsion; recently, the application of Pickering emulsions to food has become a new research hotspot, but all studies are in model systems All of them use non-food materials such as dodecane or tetradecane as the oil phase to investigate the interaction between food-grade particles and non-food materials such as dodecane or tetradecane. These studies are still in the process of In the stage of theoretical research, it is difficult to actually apply it to the production and processing of real food emulsions; therefore, it is necessary to find and prepare food-grade particles that can be used to stabilize Pickering emulsion foods, and to make oil-in-water type Pickering emulsions The technology of food whipped cream has important application value; as a decorative cream food, whipped cream is loved by consumers because of its smooth taste, but the fat content of whipped cream can reach more than 60%, and the market The vast majority of whipped cream in the world is non-dairy hydrogenated oil. Eating too much will have a negative impact on the human body. Long-term consumption can easily lead to hyperlipidemia, obesity, diabetes, and cardiovascular and cerebrovascular diseases.

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