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Method for constructing high-internal-phase emulsion gel based on dihydromyricetin/egg lysozyme compound emulsifier

A technology of dihydromyricetin and high internal phase emulsion, applied in the production/processing of edible oil/fat, food science, etc., can solve the problems of strong hydrophilicity and unsuitability of lysozyme, and achieve outstanding antioxidant capacity, Anti-oxidation, high stability effect

Active Publication Date: 2021-04-16
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, lysozyme is highly hydrophilic, so it is not suitable to be used alone as an emulsifier

Method used

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  • Method for constructing high-internal-phase emulsion gel based on dihydromyricetin/egg lysozyme compound emulsifier

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for constructing high internal phase emulsion gel based on dihydromyricetin / egg lysozyme compound emulsifier, the specific steps are as follows:

[0021] Add 0.12g of dihydromyricetin and 0.03g of egg lysozyme to 4.5mL of water at 5°C as the water phase, take 10.5mL of sunflower oil as the oil phase, and add the oil phase to the water phase at a shear rate of 12000rpm medium, cut for 2 minutes, and stand at 15°C for 6 hours to obtain a high internal phase emulsion gel, see figure 1 . The gel strength of the emulsion was determined by a texture analyzer to be 3.78±0.17g.

Embodiment 2

[0023] A method for constructing high internal phase emulsion gel based on dihydromyricetin / egg lysozyme compound emulsifier, the specific steps are as follows:

[0024] Add 0.045g of dihydromyricetin and 0.045g of egg lysozyme to 1.5mL of water at 35°C as the water phase, take 13.5mL of medium-chain fatty acid triglycerides as the oil phase, and mix the oil phase with a shear rate of 8000rpm Add it into the water phase, cut it for 3 minutes, and let it stand at 5°C for 8 hours to obtain a high internal phase emulsion gel. See figure 1 . The gel strength of the emulsion was determined by a texture analyzer to be 3.32±0.08g.

Embodiment 3

[0026] A method for constructing high internal phase emulsion gel based on dihydromyricetin / egg lysozyme compound emulsifier, the specific steps are as follows:

[0027] Add 0.075g of dihydromyricetin and 0.075g of egg lysozyme to 3mL of water at 25°C as the water phase, take 12mL of fish oil as the oil phase, add the oil phase to the water phase at a shear rate of 6000rpm, and shear 4min, 35 ℃ standing for 4h, high internal phase emulsion gel, see figure 1 . The gel strength of the emulsion was determined by a texture analyzer to be 3.68±0.07g.

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Abstract

The invention discloses a method for constructing high-internal-phase emulsion gel based on a dihydromyricetin / egg lysozyme compound emulsifier, and belongs to the technical field of food. The method comprises the following steps: mixing dihydromyricetin and egg lysozyme and directly adding a mixture into water to serve as a water phase; taking edible oil as an oil phase; mixing the oil phase and the water phase, shearing at a high speed, and standing at room temperature to obtain the high-internal-phase emulsion gel. The prepared high-internal-phase emulsion gel is high in safety, good in stability and rich in natural antioxidant dihydromyricetin and edible bacteriostatic agent egg lysozyme, and can be used as a solid fat substitute and a functional component delivery body to be applied to the field of food.

Description

technical field [0001] The invention relates to the field of food technology, and more specifically relates to a method for constructing a high internal phase emulsion gel based on a dihydromyricetin / egg lysozyme compound emulsifier. Background technique [0002] Traditional food special oils, such as shortening, margarine, cocoa butter substitute, etc., are semi-solid or solid oils with specific crystal forms, and have good processing characteristics such as emulsification, plasticity, and shortening. They are mainly prepared using animal fat or hydrogenated vegetable oil. The former has a high content of saturated fatty acids, while the latter contains a large amount of trans fatty acids. Excessive intake will increase the risk of coronary heart disease, diabetes and cancer. The U.S. FDA has removed hydrogenated oil from the recognized safety status in June 2015, and banned the addition of trans fatty acids to any processed food after June 2018. Therefore, it is potential ...

Claims

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Application Information

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IPC IPC(8): A23L29/10A23L29/00A23D7/04
Inventor 耿升刘本国陈春刚马汉军梁桂兆莫海珍
Owner HENAN INST OF SCI & TECH
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