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High-internal-phase Pickering emulsion, preparation method and application thereof, and mayonnaise containing high-internal-phase Pickering emulsion

A Pickering emulsion, high internal phase technology, applied in the field of food processing, can solve problems such as low density lipoprotein, and achieve the effects of simple operation, low cost and good stability

Pending Publication Date: 2021-06-25
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, egg yolk particles still contain a certain amount of low-density lipoprotein, and the nutritional value of the high internal phase Pickering emulsion prepared with egg yolk particles still needs to be further improved.

Method used

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  • High-internal-phase Pickering emulsion, preparation method and application thereof, and mayonnaise containing high-internal-phase Pickering emulsion
  • High-internal-phase Pickering emulsion, preparation method and application thereof, and mayonnaise containing high-internal-phase Pickering emulsion
  • High-internal-phase Pickering emulsion, preparation method and application thereof, and mayonnaise containing high-internal-phase Pickering emulsion

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preparation example Construction

[0030] In the present invention, the preparation method of the high-density lipoprotein particles derived from egg yolk preferably comprises the following steps:

[0031] Mix egg yolk particles with water, heat in a water bath at 60-70°C, let stand and separate layers, remove upper layer floating matter, collect lower layer precipitates, and dry the lower layer precipitates to obtain egg yolk-derived high-density lipoprotein particles. In the present invention, the mass ratio of the egg yolk particles to water is preferably (0.5-1.5):(0.5-1.5), more preferably 1:1. In the present invention, the temperature of the water bath heating is preferably 65° C., and the time of the water bath heating is preferably 2 hours to 6 hours. In the present invention, the drying method is preferably freeze drying, and the drying time is preferably 24 hours. In the present invention, the egg yolk granules are preferably prepared by conventional preparation methods in the art. During the specifi...

Embodiment 1

[0042] 1. Preparation of egg yolk granules (hen egg granules):

[0043]Open the egg and carefully remove the yolk, then roll the complete yolk on the filter paper to absorb the remaining egg white, and then remove the yolk band with tweezers. Egg yolk was mixed with an equal amount of 0.16M NaCl solution, and mixed with a magnetic stirrer for 30 minutes to obtain diluted egg yolk liquid. Centrifuge at 8000 rpm for 20 min at 10°C. The material in the centrifuge tube is divided into two layers. The upper layer was the slurry part, which was discarded. The sediment at the bottom is collected as egg yolk particles. Wash three times with 0.16M NaCl solution, and centrifuge again under the same conditions. The granules were freeze-dried for later use.

[0044] 2. Take the egg yolk granules, add distilled water of equal quality, heat in a water bath at 65°C for 2 hours, remove the upper layer of floating matter (low-density lipoprotein), and obtain the lower layer of sediment, f...

Embodiment 2

[0062] 60%: get the high-density lipoprotein particle 1g that embodiment 1 prepares, NaCl 0.05g, 4ml water are mixed, obtain mixed solution, adjust the pH of described mixed solution to 3~4, homogenize, obtain water phase; The aqueous phase was mixed with 6ml of vegetable oil and homogenized to obtain a high internal phase Pickering emulsion. The picture of the appearance after being placed for a day can be found in figure 2 .

[0063] 70%: get the high-density lipoprotein particle 1g that embodiment 1 prepares, NaCl 0.05g, 3ml water are mixed, obtain mixed solution, adjust the pH of described mixed solution to 3~4, homogenize, obtain water phase; The aqueous phase was mixed with 7ml vegetable oil and homogenized to obtain a high internal phase Pickering emulsion. The picture of the appearance after being placed for a day can be found in figure 2 .

[0064] 75%: get the high-density lipoprotein particle 1g that embodiment 1 prepares, NaCl 0.05g, 2.5ml water are mixed, ob...

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Abstract

The invention provides a high-internal-phase Pickering emulsion and a preparation method and application thereof, and mayonnaise containing the high-internal-phase Pickering emulsion, and belongs to the technical field of food processing. The high-internal-phase Pickering emulsion comprises the following raw materials: liquid grease, yolk-derived high-density lipoprotein particles, NaCl and an acetic acid aqueous solution. In the high-internal-phase Pickering emulsion, the yolk-derived high-density lipoprotein particles have the advantages of good thermal stability, long-term emulsion stability, gelling property, low cholesterol content and the like. The yolk-derived high-density lipoprotein particles are mixed with the liquid grease, so that the yolk-derived high-density lipoprotein particles can be effectively utilized to prepare the high-internal-phase Pickering emulsion, and the method is simple to operate, low in cost and good in stability. The high-internal-phase Pickering emulsion disclosed by the invention can be used as a base material of a low-cholesterol seasoning sauce. Compared with the traditional sauce, the low-cholesterol sauce has the advantage of low cholesterol, meets the requirements of people on healthy diet, and is more suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high internal phase Pickering emulsion, a preparation method and application thereof, and mayonnaise containing the high internal phase Pickering emulsion. Background technique [0002] Eggs are widely recognized as a very valuable source of protein for human nutrition, containing many substances beyond basic nutrients with biological functions. Egg yolk is rich in protein, and the yolk granules are the remaining part of egg yolk after removing low-density lipoprotein, which has important biological functions. In addition to providing necessary nutrients for the embryo, it also has antibacterial adhesion, anti-oxidation, anti Functional properties of inflammation. In addition, dietary intake of egg yolk particles has a positive effect on improving the function of serum egg yolk particles, and has biological characteristics such as regulating human serum functions, whic...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/20A23L29/00A23L29/10A23L29/281
CPCA23L27/60A23L27/20A23L29/04A23L29/10A23L29/015A23L29/035A23L29/281A23V2002/00
Inventor 王丽娟李慧李宏漫徐彩红涂向辉
Owner SHENYANG NORMAL UNIV
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