High-stability functional emulsion preparation method

A high-stability, functional emulsion technology, applied in the production/processing of edible oil/fat, edible oil/fat components, etc.

Inactive Publication Date: 2019-02-19
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Although the preparation of oil into emulsion can prevent oil oxidation, enhance the stability of oil, and improve the bioavailability of oil, how to increase the stability of emulsion is a problem in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0010] Step 1: Choose soybeans with full grains, no insects, no broken, no wrinkle and shiny surface, rinse the soybeans for later use, mix the selected soybeans with water at a mass ratio of 1:4-5, and mix them in 2-10 Soak at ℃, the soaking time is 16-20h, the soaked soybeans and deionized water are refined according to the mass ratio of 1:6-10, the refining time is 2-8min, squeeze and filter after refining Remove the bean dregs to obtain the filtrate, mix the filtrate and sucrose solution (20% mass concentration) according to the mass ratio of 2-6:1, adjust the pH of the solution to 11, then centrifuge at 6000-10000r / min for 20min, and take it out after centrifugation The supernatant and sucrose solution (20% mass concentration) are mixed and stirred according to the mass ratio of 1:5-10, the pH is adjusted to 11 and centrifuged, and then the supernatant is taken;

[0011] Step 2: Mix and stir the supernatant obtained in step 1 with anhydrous ether according to a mass ratio...

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Abstract

The invention discloses a high-stability functional emulsion preparation method, and belongs to the field of emulsion preparation. The method is characterized in that curcumin is added into raw materials based on a recombinant liposome, and a functional recombinant liposome is produced. The method has the advantages that emulsion functionality is improved, so that emulsion has the functions of reducing blood fat, resisting tumors and inflammation, benefiting gallbladders, resisting oxidization and the like, and the stability of the emulsion is enhanced.

Description

technical field [0001] The invention belongs to the field of soybean emulsion processing, and mainly relates to a preparation method of a high-stability functional emulsion. Background technique [0002] Curcumin is a chemical component extracted from the rhizomes of some plants in Zingiberaceae and Araceae. Among them, turmeric contains about 3% to 6%, which is a rare pigment with diketones in the plant kingdom, which is diketones. compound. Curcumin is an orange-yellow crystalline powder with a slightly bitter taste and is insoluble in water. It is mainly used in food production for coloring sausage products, canned food, and stewed sauce products. Medical research shows that curcumin has the effects of lowering blood fat, anti-tumor, anti-inflammatory, choleretic, and anti-oxidation. Scientists have newly discovered that curcumin can help treat drug-resistant tuberculosis. This functional ingredient is often carried in an emulsion for sustained release in the human bod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 李杨齐宝坤檀政张爽谢凤英韩璐胡淼
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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