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Heat-resistant and shear-resistant emulsified oil and its preparation method

An emulsified oil, shear-resistant technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of reducing oil-water interfacial tension, insufficiently dense hydrophobic bonding, sensitivity to heat treatment and shearing, etc., to achieve good heat resistance. The effect of shear resistance

Active Publication Date: 2021-01-26
HANGZHOU WAHAHA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nevertheless, sodium caseinate still has certain defects. Although its own thermal stability is good, as a macromolecular emulsifier, its ability to reduce the interfacial tension of oil and water is not as good as that of a small molecule emulsifier. The steric hindrance of the macromolecule has caused its The hydrophobic combination with oil droplets is not dense enough, and it is sensitive to heat treatment and shearing, resulting in a decrease in stability after process damage
Commercial non-dairy creamers usually add some small molecule emulsifiers, which improve the stability to a certain extent, but cannot fundamentally solve the problem of instability of sodium caseinate, and most small molecule emulsifiers are artificially synthesized. It runs counter to the current trend of pursuing natural food

Method used

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  • Heat-resistant and shear-resistant emulsified oil and its preparation method
  • Heat-resistant and shear-resistant emulsified oil and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of heat-resistant and shear-resistant emulsified oil comprises the following steps:

[0033] Add 2kg of sodium caseinate to 88kg of water preheated to 70°C and shear at high speed to obtain mixed solution A;

[0034] Cool the mixture A to 50°C, add 0.01kg of transglutaminase (Nanning Pangbo Company, Guangxi) with an enzyme activity of 1000U / g, and keep it warm for 2 hours. After the reaction is completed, heat it in a water bath to 90°C for 5 minutes to extinguish it. Enzyme and cooled to 60°C to obtain mixture B;

[0035] Add 10kg of anhydrous butter to the mixed liquid B, shear at high speed, and at a temperature of 65°C, use a high-pressure homogenizer to homogenize twice under a pressure of 30MPa to obtain a heat-resistant and shear-resistant emulsified oil.

[0036] In Example 1, the present invention has verified the amount of transglutaminase added, by SDS-polyacrylamide gel electrophoresis to illustrate the impact of enzyme added amount o...

Embodiment 2

[0039] The preparation method of heat-resistant and shear-resistant emulsified oil comprises the following steps:

[0040] Add 2.5kg of sodium caseinate and 1kg of soybean lecithin into 66.2kg of water preheated to 70°C, and shear at high speed to obtain mixed solution A;

[0041] Cool the mixture A to 50°C, add 0.006kg of transglutaminase (Nanning Pangbo Co., Ltd., Guangxi) with an enzyme activity of 1000U / g, and keep it warm for 2 hours. After the reaction is completed, heat it in a water bath to 90°C for 5 minutes to kill Enzyme and cooled to 55°C to obtain mixture B;

[0042] Add 15kg soybean oil, 10kg medium-chain triglycerides, 5kg sucrose, 0.3kg sodium hexametaphosphate, and 0.02kg natural vitamin E into the mixture B, shear at high speed, and homogenize with high pressure at a temperature of 60°C. Homogenize twice under the pressure of 30MPa to obtain heat-resistant and shear-resistant emulsified oil.

Embodiment 3

[0044] The preparation method of heat-resistant and shear-resistant emulsified oil comprises the following steps:

[0045] Add 1.5kg of sodium caseinate, 8kg of gum arabic and 0.5kg of enzymatically hydrolyzed soybean lecithin into 80kg of water preheated to 50°C, and shear at high speed to obtain a mixture A;

[0046] Cool the mixture A to 45°C, add 0.005kg of transglutaminase (Nanning Pangbo Co., Ltd., Guangxi) with an enzyme activity of 1000U / g, and keep it warm for 3 hours. After the reaction is completed, heat it in a water bath to 90°C for 5 minutes to kill Enzyme and cooled to 35°C to obtain mixture B;

[0047] Add 10kg of lemon essential oil and 0.02kg of spearmint extract to the mixed solution B, shear at high speed, and at a temperature of 35°C, use a high-pressure homogenizer to homogenize 3 times under a pressure of 35MPa to obtain heat-resistant and resistant Shear emulsified fat.

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Abstract

The invention discloses a heat-resistant and shear-resistant emulsified oil and a preparation method thereof. The heat-resistant and shear-resistant emulsified oil is calculated in parts by weight, and the components of each raw material are as follows: 0.5-10 parts of sodium caseinate after enzyme treatment, 5-30 parts of oil, 60-94 parts of continuous phase medium, 0-10 parts of other emulsifiers, 0-20 parts of carbohydrates, 0-1 part of buffer salt, and 0-0.1 part of natural antioxidant. The invention can withstand high-intensity heat treatment and shear damage, and the emulsified oil has good stability in end products such as food and beverages, and does not have stability problems such as fat floating during the shelf life.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a heat-resistant and shear-resistant emulsified oil and a preparation method thereof. Background technique [0002] Using emulsification technology to prepare edible fats and oils into oil-in-water (O / W) emulsions is very common in the food field. This technology of combining oil and water into the same food endows food with richer nutrition and diversified qualities. structure, smooth taste and many other benefits. Beverage products such as coffee, milk tea, and vegetable protein beverages especially have a huge demand for emulsified oils. In these beverage products, emulsified oils are often called "non-dairy creamer" or "creamer". In , the emulsified oils appear in the form of emulsified essences, providing a natural sensory experience of essential oils. No matter what kind of beverage product, as long as the emulsified oil exists, its performance will directly affec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 马海然舒成亮余立意薛玉清杨忻怡王开祥欧凯李言郡
Owner HANGZHOU WAHAHA TECH