Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof

An oil-in-water emulsion, food-grade technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems affecting the appearance and taste of the product, and achieve the effect of avoiding excessive intake of fat, small particles and uniform distribution

Active Publication Date: 2017-09-26
SOUTH CHINA UNIV OF TECH
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  • Abstract
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AI Technical Summary

Problems solved by technology

The stability of lard-based oil-in-water (O/W) emulsion has an important impact on the quality of pork emulsion products, and unstable emulsions may occur phenomena such as stratification, flocculation, coalescence and Ostwald ripening, which will affect the quality of t

Method used

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  • Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof
  • Stable food-grade low-fat lard-based oil-in-water emulsion and preparation thereof

Examples

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Example Embodiment

[0032] Example 1

[0033] A stable food-grade low-fat lard-based oil-in-water emulsion is composed of 5g lard, 1g lard-based monoglyceride, 4g lard-based glyceride, 1g casein sodium, and 89g distilled water. The concentration of base monoglyceride in the emulsion is 1.0 wt.%, the lard content is 5.0 wt.%, and the total fat content is 10 wt.%.

[0034] The preparation method of the lard-based oil-in-water emulsion in this embodiment is:

[0035] (1) Add sodium caseinate to distilled water, stir magnetically at 70°C for 2 hours to prepare the aqueous phase of the emulsion;

[0036] (2) After heating the lard, lard monoglyceride and lard glyceride at 60°C for 30 minutes until completely melted, add them to the water phase of step (1) in sequence, vortex and vibrate at 2500r / min 30s, 12600r / min high-speed shearing for 5min, quickly cooled to room temperature and then stored to obtain food-grade low-fat lard-based oil-in-water emulsion.

[0037] The food-grade low-fat lard-based oil-in-wat...

Example Embodiment

[0038] Example 2

[0039] A stable food-grade low-fat lard-based oil-in-water emulsion is composed of 5g lard, 2g lard-based monoglyceride, 3g lard-based glyceride, 1g casein sodium and 89g distilled water. The concentration of base monoglyceride in the emulsion is 2wt.%, the lard content is 5.0wt.%, and the total fat content is 10wt.%. The preparation method of the food-grade low-fat lard-based oil-in-water emulsion in this example is the same as in Example 1.

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Abstract

The invention belongs to the technical field of food processing and discloses stable food-grade low-fat lard-based oil-in-water emulsion and the preparation thereof. The stable food-grade low-fat lard-based oil-in-water emulsion is prepared from lard, lard-based monoglyceride, lard-based diacylglycerol, sodium caseinate and distilled water, wherein the mass ratio of the lard to the lard-based monoglyceride to the lard-based diacylglycerol to the sodium caseinate to the distilled water is 5:(0.5-2):(3-4.5):1:89. The lard-based emulsion fat ball particles are small, the emulsion liquid drops are distributed uniformly, the average particle size of the fat balls maintains about 0.2 to 7.0 microns when the fat balls are placed within 24 hours, and the system has high stability; in the prepared lard-based emulsion, the lard content is 5 percent, the total fat content is 10 percent and the fat content is low; when the lard-based emulsion is applied in the field of food, the lard-based emulsion contributes to avoidance that eaters take excessive fat, and is good for health.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a stable food-grade low-fat lard-based oil-in-water emulsion and its preparation. Background technique [0002] Lard is a traditional cooking oil in my country. According to statistics, my country is the country with the largest output of lard in the world. However, lard contains more saturated fat and cholesterol (the content of refined lard is 50-70mg / kg), excessive intake will increase the risk of obesity, cardiovascular and cerebrovascular diseases and even cancer, which cannot meet the health needs of today's consumers. demand, resulting in limited application and market expansion. Therefore, how to make full use of lard is an urgent problem to be solved in meat processing now. In addition, with the improvement of people's living standards and health awareness, foods with low lard content have become highly valued and pursued by consumers. [0003] Some of the exi...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 张霞万力婷李冰李琳盛布雷徐振波苏健裕
Owner SOUTH CHINA UNIV OF TECH
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