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Potato pectin-protein composite emulsified liquid, and preparation method and application thereof

A compound emulsification and emulsification technology, which is applied in application, emulsion delivery, cosmetic preparations, etc., can solve the problems of limited application, achieve uniform distribution, good emulsification stability, and expand the application range

Inactive Publication Date: 2019-09-03
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the emulsification activity and emulsification stability of protein emulsifiers from traditional food sources are easily restricted by factors such as pH and temperature. For example, proteins will aggregate and precipitate near the isoelectric point, or denature at high temperatures, so in To some extent, it limits its application in emulsion

Method used

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  • Potato pectin-protein composite emulsified liquid, and preparation method and application thereof
  • Potato pectin-protein composite emulsified liquid, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 sweet potato pectin-protein compound emulsion and preparation method thereof

[0034] Mix 1% sweet potato pectin aqueous solution, soybean protein, and sunflower oil in a weight ratio of 1:1:20, put them into a high-pressure homogenizer, and circulate and homogenize twice under the condition of 100 bar to obtain the product.

Embodiment 2

[0035] Embodiment 2 sweet potato pectin-protein compound emulsion and preparation method thereof

[0036] 1. After mixing 1% sweet potato pectin aqueous solution, soybean protein, and sunflower oil in a weight ratio of 1:1:20, put them into a high-pressure homogenizer, and circulate and homogenize for 3 times under the condition of 250bar to obtain the mixed material;

[0037] 2. Put the mixed material obtained in step 1 in a high-pressure micro-fluidic nano-homogenizer, and homogenize it for 3 times under 300 MPa.

Embodiment 3

[0038] Embodiment 3 sweet potato pectin-protein compound emulsion and preparation method thereof

[0039] 1. After mixing 1% sweet potato pectin aqueous solution, soybean protein, and sunflower oil in a weight ratio of 1:1:20, put them into a high-pressure homogenizer, and circulate and homogenize for 3 times under the condition of 250bar to obtain the mixed material;

[0040] 2. Put the mixed material obtained in step 1 in a nano ball mill, the working speed is 800r / min, and the working time is 45min.

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Abstract

The invention provides a potato pectin-protein composite emulsified liquid, and a preparation method and an application thereof. The emulsified liquid is obtained by mixing a potato pectin aqueous solution with a protein and plant oil and homogenizing under high pressure, or by supplementing with at least one of high-pressure micro-jet, nano-ball milling or high hydrostatic technology after homogenizing under high pressure. The obtained emulsified liquid has uniform distribution of water and oil phases, delicate structure, long-term placement without stratification, no addition of other chemical emulsifiers, pure natural products, and good emulsifying activity and emulsifying stability, and can be widely applied in the fields of food, health care products, medicine and cosmetics. The preparation method of the emulsified liquid is simple to operate and prone to industrialized production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to potato pectin-protein composite emulsion and its preparation method and application. Background technique [0002] my country is rich in potato resources, and the output of sweet potato and potato ranks first in the world. It is the fourth major food crop after rice, wheat and corn, and occupies an important position in the national economy. According to the statistics of FAO, in 2016, the total output of potatoes in my country was 169 million tons, including 99 million tons of potatoes and 70 million tons of sweet potatoes. [0003] Potatoes are rich in nutrients and functional components such as starch, protein, dietary fiber, vitamins, and minerals, and are recognized as healthy foods in the world. In my country, potatoes are mainly used to produce starch and its derivative products, such as vermicelli, vermicelli, etc. During this process, a large amount of potato re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/00A23L29/10A61K8/06A61K8/64A61K8/73A61K9/107A61K47/36A61K47/42
CPCA23L29/231A23L29/10A23L29/03A23L29/045A61K9/107A61K47/36A61K47/42A61K8/06A61K8/73A61K8/64A23V2002/00A23V2200/222A23V2250/5072A23V2250/5488A23V2250/18
Inventor 木泰华马梦梅
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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