Vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and preparation method thereof

A technology of unsaturated fatty acids and vegetable oils, which is applied in the field of food-grade new antibacterial oleogel and its preparation, which can solve problems such as unretrieved, single assembly characteristics of oleogel, inability to flexibly control the microstructure and functional properties of oleogel, etc. problem, to achieve good antibacterial activity and low content

Active Publication Date: 2019-03-29
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the singleness of the gelling agent in this oil-gel system, the assembly characteristics of the oil-gel are relatively simple, and the microstructure and functional proper

Method used

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  • Vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and preparation method thereof
  • Vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and preparation method thereof
  • Vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Add 0.05% surfactin and 93% mass fraction of soybean oil into a 100mL glass beaker, and conduct ultrasonic treatment in a water bath at 80°C until the surfactin is completely dissolved;

[0033] (2) 7% mass fraction of monoglyceride is mixed with the solution in step (1), stirred and heated at 80°C for 15min, sheared at high speed for 1-2min, and the shear rate is 10000-15000r / min, to form a uniform oily liquid ;

[0034] (3) Take out the mixed solution in step (2), shear at high speed for 1-2min at room temperature, and the shear rate is 10000 r / min, then cool the oil solution at 20°C to form soybean oil oil gel, Store at 20°C.

[0035] The antibacterial oil gel prepared in this embodiment is yellow in color and uniform in appearance, and the test tube inversion experiment shows that the product does not flow and is a gel substance, such as figure 1 shown.

[0036] Polarized light microscopy analysis. Take a drop of hot oil gel solution in the center of the gla...

Embodiment 2

[0039] (1) Add 0.2% surfactin and 93% mass fraction of soybean oil into a 100mL glass beaker, and conduct ultrasonic treatment in a water bath at 80°C until the surfactin is completely dissolved;

[0040] (2) 7% mass fraction of monoglyceride is mixed with the solution in step (1), stirred and heated at 80°C for 15min, sheared at high speed for 1-2min, and the shear rate is 10000-15000r / min, to form a uniform oily liquid ;

[0041](3) Take out the mixed solution in step (2), shear at high speed for 1-2min at room temperature, and the shear rate is 10000 r / min, then cool the oil solution at 20°C to form soybean oil oil gel, Store at 20°C.

[0042] The oil gel prepared in this embodiment is yellow in color and uniform in appearance, and the test tube inversion experiment shows that the product does not flow and is a gel substance, such as image 3 shown.

[0043] The operating method of the polarized light microscope analysis is the same as in Example 1. Such as Figure 4 A...

Embodiment 3

[0047] (1) Add 0.5% surfactin and 93% mass fraction of soybean oil into a 100mL glass beaker, and conduct ultrasonic treatment in a water bath at 80°C until the surfactin is completely dissolved;

[0048] (2) 7% mass fraction of monoglyceride is mixed with the solution in step (1), stirred and heated at 80°C for 15min, sheared at high speed for 1-2min, and the shear rate is 10000-15000r / min, to form a uniform oily liquid ;

[0049] (3) Take out the mixed solution in step (2), shear at high speed for 1-2min at room temperature, and the shear rate is 10000 r / min, then cool the oil solution at 20°C to form soybean oil oil gel, Store at 20°C.

[0050] The oil gel prepared in this embodiment is yellow in color and uniform in appearance, and the test tube inversion experiment shows that the product does not flow and is a gel substance, such as image 3 shown.

[0051] Antibacterial activity operating method is the same as example 2. The result is as Figure 5 As shown, the edib...

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Abstract

The invention provides a vegetable oil-based food grade novel antibacterial oil gel rich in polyunsaturated fatty acids, and a preparation method thereof. The oil gel mainly comprises, by mass, 0.05-3% of surfactin, 7-15% of monoglyceride and 85-93% of vegetable oil. The preparation method comprises the following steps: preparing a vegetable oil-surfactin mixed solution, adding the monoglyceride,and gelating the obtained liquid vegetable oil at a preset heating temperature for a preset time and a preset cooling temperature to obtain the oil gel. Edible solid oil containing no trans-fatty acids and having a high content of unsaturated fatty acids is obtained in the invention, has antibacterial activity, and can be directly used as a substitute for saturated fats and trans-fats in foods.

Description

technical field [0001] The invention belongs to the field of oil science and technology, and in particular relates to a vegetable oil-based novel food-grade antibacterial oil gel rich in polyunsaturated fatty acids and a preparation method thereof. Background technique [0002] Fat is one of the important components in people's daily diet and food industry. It is the carrier of fat-soluble vitamins (A, D, E, K), the source of essential fatty acids and energy. On the other hand, hydrogenation, partial hydrogenation, fractionation, and transesterification are the main techniques for the preparation of shortening, margarine, and spreads. Vegetable oils can be turned into solid fats through these techniques. In addition, fat also needs to have certain functional properties, such as plasticity, viscoelasticity, spreadability, etc. (Daniel & Rajasekharan, 2003). However, the application of the above technology will lead to changes in fatty acid composition, that is, an increase ...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 赵海珍刘盼盼范海潇陆兆新吕凤霞别小妹张充
Owner NANJING AGRICULTURAL UNIVERSITY
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