Oil gel with smell masking function and preparation method thereof

An oil-gel and functional technology, which is applied in the field of food processing, can solve the problems of limited expansion and application, and achieve the effects of reducing the degree of oxidation, facilitating transportation, and reducing the risk of oxidation

Inactive Publication Date: 2019-01-04
INFINITUS (CHINA) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the process of preparing oil gel from ethyl cellulose requires heating (165 ° C ~ 185 ° C), and the high temperature process will cause oil oxidation, making the oxidation degree of EC gelled oil products higher than that of ordinary oil products. Thus limiting Extended application of EC in oil products

Method used

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  • Oil gel with smell masking function and preparation method thereof
  • Oil gel with smell masking function and preparation method thereof
  • Oil gel with smell masking function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] formula:

[0028]

[0029] Preparation:

[0030] (1) claim that 40g deionized water is placed in a 100ml beaker, continue to weigh its percentage according to the percentage of water and be respectively 1% soybean protein isolate, 0.2% linseed gum, 0.2% xanthan gum, take by weighing 40g ganoderma lucidum spore oil and 10g lemon oil set aside.

[0031] (2) Soybean protein isolate, linseed gum, and xanthan gum were dispersed in water under a water bath at 70°C. After the dispersion was uniform, ganoderma lucidum spore oil and lemon oil were added therein, and dispersed evenly by magnetic stirring.

[0032] (3) After being uniformly dispersed, use a high-shear machine to cut for 3-5 minutes.

[0033] (4) After shearing, place the above-mentioned soft solid in a centrifuge for 5 minutes at 8000 r / min.

Embodiment 2

[0035]

[0036] (1) 40g deionized water is said to be placed in a 100ml beaker, and its percentages are respectively 1% soybean protein isolate, 0.2% linseed gum, and 0.2% xanthan gum according to the percentage of water, and 40g EPA algae oil and 10g of rose essential oil is set aside for later use.

[0037] (2) Soybean protein isolate, linseed gum, and xanthan gum were dispersed in water in a water bath at 70°C. After the dispersion was uniform, EPA algae oil and rose essential oil were added to it, and dispersed evenly by magnetic stirring.

[0038] (3) After being uniformly dispersed, use a high-shear machine to cut for 3-5 minutes.

[0039] (4) After shearing, place the above-mentioned soft solid in a centrifuge for 5 minutes at 8000 r / min.

Embodiment 3

[0041]

[0042] (1) claim that 40g deionized water is placed in a 100ml beaker, continue to weigh its percentage according to the percentage of water and be respectively 1% soybean protein isolate, 0.2% linseed gum, 0.2% xanthan gum, and take by weighing 40g EPA algae oil, 5g rose essential oil and 5g peppermint oil are set aside for later use.

[0043] (2) Soybean protein isolate, linseed gum, and xanthan gum were dispersed in water in a water bath at 70°C. After the dispersion was uniform, EPA algae oil, rose essential oil, and peppermint oil were added to it, and dispersed evenly by magnetic stirring.

[0044] (3) After being uniformly dispersed, use a high-shear machine to cut for 3-5 minutes.

[0045] (4) After shearing, place the above-mentioned soft solid in a centrifuge for 5 minutes at 8000 r / min.

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Abstract

The invention belongs to the field of food processing and discloses oil gel and a preparation method thereof. The oil gel is an oil-in-water type emulsion and is prepared by edible gum, protein, functional oil, aromatic oil and water. The raw materials of the oil gel are food-grade materials, the protein and flaxseed gum in the edible gum are used as the double stabilizers, the main and auxiliarystabilizers have a good synergistic effect, and xanthan gum serves as a thickening agent to form a three-dimensional network structure to bind the aromatic natural oil and the functional liquid oil with special smells to form the oil gel. The preparation method has the advantage that the preparation temperature of the method is much lower than that of traditional EC oil gel, and oil oxidation degree is lowered; the auxiliary use amount of the preparation method is low (lower than 1%), and the prepared oil gel is high in oil carrying capacity (which can reach up to 55%), convenient in transportation, capable of well masking the rancidity and some special smells of the oil and wildly applicable to fields such as cosmetics, medicine and food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an oil gel and a preparation method thereof, in particular to a stable oil gel with a taste-masking function. Background technique [0002] Most of the fat spread products in the domestic market, such as margarine, wafer biscuits and other foods, mostly use hydrogenated oil as the main component, and the content of trans fatty acids is relatively high, and long-term intake of too much trans fatty acids and saturated fatty acids will increase the risk of diabetes. , obesity and the risk of cardiovascular disease, so it is urgent to develop alternatives to traditional fat products. Oleogel has the advantages of semi-solid oil viscoelasticity, low trans fatty acid and saturated fatty acid, and has become a research hotspot in recent years. [0003] At present, the common preparation method of oil gel is to add organic gelling factors to liquid vegetable oil, and after hea...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/00A23D7/00
CPCA23D7/001A23D9/00A23D9/04
Inventor 肖俊勇从仁怀马方励
Owner INFINITUS (CHINA) CO LTD
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