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Linseed oil and linseed gum vegetable fat powder and preparation method thereof

The technology of linseed oil and linseed gum is applied in the field of food science, which can solve the problems of limited application space and easy oxidation, and achieve the effects of good suspension, harm reduction, and blood lipid reduction.

Inactive Publication Date: 2017-06-23
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these unsaturated fatty acids are easily oxidized when exposed to the air, and linseed oil also has a special smell, which greatly limits its application space

Method used

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  • Linseed oil and linseed gum vegetable fat powder and preparation method thereof
  • Linseed oil and linseed gum vegetable fat powder and preparation method thereof
  • Linseed oil and linseed gum vegetable fat powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Weigh 45 g of soybean protein isolate and 40 g of maltodextrin, dissolve them in 1000 mL of distilled water at 60 °C, add 2.8 g of linseed gum, stir with a stirrer until fully dissolved, then add 35 g of linseed oil, Stir well to obtain an emulsion.

[0028] (2) The emulsion prepared in the above step (1) was sheared and emulsified for 3 min at 8000 r / min, then added to the high-pressure homogenizer, and homogenized twice under the condition of 30 MPa, Afterwards, spray drying is carried out at an air inlet temperature of 175°C, and the non-dairy creamer product is obtained after collection.

[0029] (3) Testing the oil content, embedding rate and solubility of the non-dairy creamer products obtained above are shown in Table 1.

Embodiment 2

[0031] (1) Weigh 45 g soybean protein isolate and 45 g maltodextrin, dissolve in 1000 mL distilled water at 60 °C, add 3.2 g linseed gum, stir with a stirrer until fully dissolved, then add 30 g linseed oil, Stir well to obtain an emulsion.

[0032] (2) The emulsion prepared in the above step (1) was sheared and emulsified for 3 minutes under the condition of 10000 r / min, and then the emulsion was added to a high-pressure homogenizer, and homogenized twice under the condition of 30 MPa, Afterwards, spray drying is carried out at an air inlet temperature of 180°C, and the non-dairy creamer product is obtained after collection.

[0033] (3) Testing the oil content, embedding rate and solubility of the non-dairy creamer products obtained above are shown in Table 1.

Embodiment 3

[0035] (1) Take 57 g of soybean protein isolate and 55 g of maltodextrin, dissolve them in 1000 mL of distilled water at 60 °C, add 2.8 g of linseed gum, stir with a stirrer until fully dissolved, then add 38 g of linseed oil, and stir Evenly, an emulsion is obtained.

[0036] (2) The emulsion prepared in the above step (1) was sheared and emulsified for 3 minutes under the condition of 10000 r / min, and then the emulsion was added to a high-pressure homogenizer, and homogenized twice under the condition of 30 MPa, Afterwards, spray drying is carried out at an air inlet temperature of 170°C, and the non-dairy creamer product is obtained after collection.

[0037] (3) Testing the oil content, embedding rate and solubility of the non-dairy creamer products obtained above are shown in Table 1.

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Abstract

The invention discloses linseed oil and linseed gum vegetable fat powder and a preparation method thereof. According to the vegetable fat powder, soy protein isolate (SPI) and maltodextrin (MD) are used as wall materials, linseed oil is used as a core material, linseed gum is used as an emulsifying agent, and a spray drying technology and a microcapsule technique are adopted, so that the vegetable fat powder is prepared. Compared with traditional vegetable fat powder using hydrogenated vegetable oil as a raw material, the vegetable fat powder prepared by the preparation method disclosed by the invention does not contain trans-fatty acid, so that the danger of the trans-fatty acid is greatly reduced; besides, the vegetable fat powder disclosed by the invention also has various health-care functions of preventing thrombosis, reducing blood lipid, regulating immunity, restraining cancer and the like; in addition, the microcapsule preparation technique is adopted, and liquid fat is converted into powdery solid, so that the fat oxidation risk is greatly reduced, the fat stability is strengthened, the storage period of the product is prolonged, and the special smell of the linseed oil is also concealed; and the vegetable fat powder has multiple advantages of being simple in technology, low in cost, easy to control and store, high in stability, high in water solubility and the like.

Description

[0001] 【Technical field】 [0002] The invention belongs to the field of food science, and in particular relates to linseed oil, linseed gum non-dairy creamer and a preparation method thereof. [0003] 【Background technique】 [0004] As a food raw material, non-dairy creamer has many advantages such as good water solubility, strong coordination, various flavors, and low cost. It has been widely used in various fields such as instant milk tea, coffee mate, candy ingredients, baked cakes, and convenience foods. As far as its components are concerned, it is mainly composed of oil, syrup, protein, emulsifier, stabilizer and so on. As one of the main raw materials of non-dairy creamer formula, fat is usually extracted from hydrogenated vegetable oil. However, hydrogenated vegetable oil contains a lot of trans fatty acids, long-term consumption is not conducive to health, and it is easy to cause various diseases such as diabetes, coronary heart disease, and metabolic syndrome. There...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 田少君刘斯博张学鹏李海旺刘昆仑辛颖郭兴凤夏克东孔慧广李慧娜张贝贝
Owner HENAN UNIVERSITY OF TECHNOLOGY
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