Walnut oil low-fat emulsion gel and preparation method thereof

A technology of walnut oil and low-fat milk, which is applied in the field of functional walnut oil emulsion gel and its preparation, can solve the problems of walnut oil emulsion gel viscoelasticity, poor stability, heat resistance, and poor emulsification, and achieve milky white appearance and emulsification The effect of stable properties and simple ingredients

Active Publication Date: 2020-12-15
新疆塔格拉克生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to improve the viscoelasticity, stability, and heat resistance of walnut oil emulsion gel, overcome the problems such as poor emulsifiability of ordinary natural polysaccharides such as konjac gum and xanthan gum single gel characteristics, and use walnut oil As raw materials, a class of walnut oil emulsion gel products with good viscoelasticity and thermal stability were prepared by using the synergistic effect of konjac gum and xanthan gum, assisted by Tween 80, and according to the specific addition sequence and preparation method

Method used

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  • Walnut oil low-fat emulsion gel and preparation method thereof
  • Walnut oil low-fat emulsion gel and preparation method thereof
  • Walnut oil low-fat emulsion gel and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0030] The walnut oil low-fat emulsion gel of the present embodiment is made from following raw material:

[0031]

[0032] The preparation method is as follows: firstly add 0.8mL Tween 80 to 60mL konjac gum aqueous solution with a mass fraction of 1%, and mix evenly, then add 30mL walnut oil, and homogenize at 20000rpm for 2min to obtain the emulsion. Mix the emulsion with 40mL of xanthan gum aqueous solution with a mass fraction of 1%, and stir evenly, then pour the mixed solution into a beaker, place it in a water bath at 80°C and stir for 30min at constant temperature, so that the system is fully mixed. Then the beaker is taken out and cooled to room temperature to obtain the walnut oil low-fat emulsion gel.

Embodiment 2

[0034] The walnut oil low-fat emulsion gel of the present embodiment is made from following raw material:

[0035]

[0036] Its preparation method is identical with embodiment 1.

Embodiment 3

[0038] The walnut oil low-fat emulsion gel of the present embodiment is made from following raw material:

[0039]

[0040] Its preparation method is identical with embodiment 1.

[0041] In order to determine the best process condition of the present invention, inventor has carried out a large amount of research tests, and each test situation is as follows:

[0042] 1. Screening of synergistic gel types and ratios

[0043] Preliminary tests have found that konjac gum usually exhibits obvious gelling ability in a relatively high pH environment (such as pH>11), while carrageenan will undergo obvious molecular degradation under such alkaline conditions, thus losing its structure. Ability to gel network. Therefore, the present invention selects xanthan gum and konjac gum with better thermal stability and pH stability for composite gel preparation. In addition, another advantage of using xanthan gum is that the synergistic gel formed by xanthan gum and konjac gum is soft and...

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Abstract

The invention discloses walnut oil low-fat emulsion gel and a preparation method thereof. The emulsion gel is prepared from walnut oil, konjac glucomannan, xanthan gum and Tween 80, wherein the konjacglucomannan and the xanthan gum are synergized to form gel as a continuous phase; the Tween 80 is used as an emulsifier; oil drops formed after the walnut oil is emulsified are used as a dispersion phase; the emulsion gel is commonly formed. A preparation process comprises the following steps: adding the Tween 80 into a konjac glucomannan water solution with the concentration of 1.0 percent; after uniformly mixing, adding the walnut oil and homogenizing to obtain emulsion; uniformly stirring and mixing the emulsion and a xanthan gum water solution with the concentration of 1.0 percent; stirring at a constant temperature of 70 to 90 DEG C for 15 to 45min to sufficiently mix a system; and after canning, sterilizing at 121 DEG C for 30 min; cooling to 40 +/-5 DEG C to obtain the walnut oil low-fat emulsion gel with good viscoelasticity. The emulsion gel disclosed by the invention has simple components and good sensory quality, can tolerate high-temperature treatment at 121 DEG C and is not separated; the emulsion gel can be used as a carrier of functional grease and meets the requirements of special crowds; the emulsion gel has soft texture and high resilience and is suitable for thespecial crowds with dysphagia to eat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a functional walnut oil emulsion gel and a preparation method thereof. Background technique [0002] Walnut is oily and sweet, and has the effects of laxative, brightening hair, strengthening the brain, nourishing the kidney, and moistening the intestines. Walnut oil is rich in squalene, flavonoids, and polyphenols. These substances have the effects of promoting blood circulation, activating body cells, anti-inflammatory and sterilizing, reducing blood lipids, and cholesterol. They can comprehensively improve the body's own immunity and play a role in delaying Effects of aging. The content of unsaturated fatty acids in walnut oil is more than 92%. Among them, linoleic acid, linolenic acid and oleic acid are extremely rich in three essential fatty acids. However, walnut oil oxidizes and deteriorates quickly. If walnut oil can be developed into an oil-in-water product, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/206A23L29/269A23L33/115
CPCA23L33/00A23L29/206A23L29/27A23L33/115A23V2002/00A23V2250/5066A23V2250/5086
Inventor 刘全胜郭玉蓉杨曦
Owner 新疆塔格拉克生态农业有限公司
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