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Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof

An emulsion gel and phytosterol technology, applied in food science and other directions, can solve the problems of reduced oil loading capacity, phase separation, increased loss of emulsion gel droplets, etc., to avoid the reduction of production efficiency and the effect of broad application prospects.

Active Publication Date: 2019-08-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The ratio of protein to polysaccharide is directly related to the water-holding and oil-holding properties of the emulsion gel. Too much protein will cause phase separation between the two, resulting in increased droplet loss of the formed emulsion gel and reduced oil loading capacity, which limits the its application

Method used

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  • Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof
  • Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof
  • Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Separation of egg yolk: after the eggs are washed and dried, use an egg separator to separate and obtain the egg yolk;

[0050] (2) Preparation of egg yolk and polysaccharide compound emulsion:

[0051] Egg yolk and other components are mixed according to the following parts by weight: 3 parts of egg yolk, 6 parts of phytosterol (β-sitosterol), 0.4 part of gellan gum, 40 parts of walnut oil, 0.1 part of phosphate (sodium pyrophosphate 0.05, six 0.05 part of sodium metaphosphate), 0.05 part of sodium bicarbonate, 0.1 part of edible salt, 50 parts of water, and 0.1 part of white sugar; min, the homogenization time is 15 minutes;

[0052] (3) Formation of egg yolk-polysaccharide composite emulsion gel: heat the emulsion in step (2) at 95°C for 10 minutes to cool down to form a gel, then stir with a scraper stirrer and then homogenize for a short time with a rotor of 0.5 min, forming a semi-solid emulsion-filled gel, that is, an emulsion gel.

Embodiment 2

[0054] (1) Separation of egg yolk: after the eggs are washed and dried, use an egg separator to separate and obtain the egg yolk;

[0055] (2) Preparation of egg yolk and polysaccharide compound emulsion:

[0056] Egg yolk and other components are mixed according to the following parts by weight: 5 parts of egg yolk, 8 parts of phytosterol (6 parts of β-sitosterol+2 parts of campesterol), 1 part of polysaccharide (0.9 part of carrageenan+0.1 part of guar gum), 60 parts of perilla oil, 0.2 parts of sodium tripolyphosphate, 0.1 part of sodium bicarbonate, 0.5 parts of edible salt, 25 parts of water, and 5 parts of white sugar; after mixing, mix and emulsify in a high-shear mixing emulsifier, with a scraper stirring speed of 30r / min, homogenization speed 3200r / min, homogenization time 10 minutes;

[0057] (3) Formation of egg yolk-polysaccharide composite emulsion gel: heat the emulsion in step (2) at 75°C for 15 minutes to cool to form a gel, then stir with a scraper stirrer a...

Embodiment 3

[0059] (1) Separation of egg yolk: after the eggs are washed and dried, use an egg separator to separate and obtain the egg yolk;

[0060] (2) Preparation of egg yolk and polysaccharide compound emulsion:

[0061] Egg yolk and other components are mixed according to the following parts by weight: 7 parts of egg yolk, 12 parts of phytosterol (2.8 parts of β-sitosterol+1.2 parts of campesterol+0.8 part of brassicasterol+1.2 parts of stigmasterol), 0.5 part of polysaccharide ( 0.45 parts of carrageenan, 0.03 parts of xanthan gum, 0.02 parts of locust bean gum), 70 parts of DHA algae oil, 0.3 parts of sodium hexametaphosphate, 0.1 part of sodium carbonate, 0.1 part of edible salt, 10 parts of water, 8 parts of sugar; the above ingredients Mix and emulsify in a high-shear mixing emulsifier, with a scraper stirring speed of 30r / min, a homogenizing speed of 3200r / min, and a homogenizing time of 10 minutes.

[0062] (3) Formation of egg yolk-polysaccharide composite emulsion gel: hea...

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Abstract

The invention discloses an egg yolk-phytosterol-polysaccharide composite emulsion gel and a preparation method thereof, which belong to the technical field of processing of saturated fat substitutes.The method utilizes the emulsification and crystallization regulation of egg yolk, regulates the crystal form of phytosterol in the emulsion gel while emulsifying the liquid oil, a high oil-phase oil-in-water emulsion is prepared firstly, and then a semi-solid plastic fat product with low liquid droplet loss is obtained by heating and cooling gelation of the edible gum. The egg yolk-phytosterol-polysaccharide composite emulsion gel prepared by the invention can be used as a substitute fat for high saturated animal fat, also can be used as a delivery carrier of fat-soluble nutrients, and has wide application prospect in low-saturated fat foods and fat-soluble nutrient enhanced foods.

Description

technical field [0001] The invention belongs to the technical field of processing saturated fat substitutes, and in particular relates to an egg yolk-phytosterol-polysaccharide composite emulsion gel and a preparation method thereof. Background technique [0002] Plastic fats, such as animal fats, play an important role in the formation of food network structure and sensory characteristics, and are widely used in the food industry. However, this type of fat contains more high-saturated fatty acids, excessive intake will have adverse effects on human health, and even significantly increase the incidence of cardiovascular diseases. Therefore, the development of a new type of solidified oil that not only has plastic fat processing performance but also has the advantages of low saturated fatty acid in liquid oil has great significance and value for reducing the content of saturated fatty acid in food and improving the nutritional quality of food. [0003] Emulsion-gel is a kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L29/10A23L29/00A23L29/256A23L29/238A23L29/269
CPCA23L15/00A23L29/10A23L29/272A23L29/035A23L29/256A23L29/238A23L29/269A23V2002/00A23V2200/222A23V2200/228A23V2250/21372A23V2250/5054A23V2250/18A23V2250/1618A23V2250/1614A23V2250/1576A23V2250/21364A23V2250/5036A23V2250/506A23V2250/2136A23V2250/21376A23V2250/5086A23V2250/507A23V2250/1868
Inventor 杨严俊李俊华常翠华苏宇杰顾璐萍
Owner JIANGNAN UNIV
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