Preparation method of high-freeze-thaw-stability and high-internal-phase emulsion capable of 3D printing

A freeze-thaw stability, high internal phase emulsion technology, applied in the field of edible emulsion preparation, can solve the problems of food emulsion quality reduction, instability, easy flocculation, coalescence oil-water separation, etc., to achieve high freeze-thaw stability , expand the scope of application, and improve the effect of economic added value

Pending Publication Date: 2021-06-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This thermodynamically unstable nature makes it prone to changes such as flocculation, co

Method used

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  • Preparation method of high-freeze-thaw-stability and high-internal-phase emulsion capable of 3D printing
  • Preparation method of high-freeze-thaw-stability and high-internal-phase emulsion capable of 3D printing
  • Preparation method of high-freeze-thaw-stability and high-internal-phase emulsion capable of 3D printing

Examples

Experimental program
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Effect test

Embodiment 1

[0053] A method for preparing a 3D printable high internal phase emulsion with high freeze-thaw stability, comprising the steps of:

[0054] S1. Preparation of Atlantic cod protein crude extract: take Atlantic cod meat and deionized water, mix them at a weight ratio of 1:10, and homogenize at 10,000 rpm for 3 minutes to obtain a homogenate; adjust the pH of the homogenate to 10.5 with 6N NaOH solution, and Stir at 100rpm and 4°C for 2h, centrifuge at 10,000rpm for 20min, take the supernatant; adjust the pH of the supernatant to 4.5 with 2N hydrochloric acid, let stand at 4°C for 30min, centrifuge at 10,000rpm for 5min, and take the precipitate as Atlantic cod protein crude extract.

[0055] S2, Maillard reaction preparation of water phase: the Atlantic cod protein crude extract obtained in step S1 is mixed with deionized water, and the pH of the homogenate is adjusted to 10 with 6N NaOH solution, and the concentration of the Atlantic cod protein crude extract is 30 mg / The At...

Embodiment 2

[0061] A method for preparing a 3D printable high internal phase emulsion with high freeze-thaw stability, comprising the steps of:

[0062] S1. Preparation of Atlantic cod protein crude extract: Take Atlantic cod meat and deionized water, mix them at a weight ratio of 1:10, and homogenize at 10,000 rpm for 3 minutes to obtain a homogenate; adjust the pH of the homogenate to 10.5 with 6N NaOH solution , and at 100 rpm, stirred at 4°C for 2h, centrifuged at 10,000rpm for 20min, and took the supernatant; adjusted the pH of the supernatant to 4.5 with 2N hydrochloric acid, left it at 4°C for 30min, centrifuged at 10,000rpm for 5min, and took the precipitate. Crude protein extract of Atlantic cod.

[0063] S2, Maillard reaction to prepare the water phase: use water to mix the Atlantic cod protein crude extract obtained in step S1 with deionized water, adjust the pH of the homogenate to 10 with 6N NaOH solution, and obtain the Atlantic cod protein crude extract concentration of 50...

Embodiment 3

[0068] A method for preparing a 3D printable high internal phase emulsion with high freeze-thaw stability, comprising the steps of:

[0069] S1. Preparation of Atlantic cod protein crude extract: Take Atlantic cod meat and deionized water, mix them at a weight ratio of 1:10, and homogenize at 10,000 rpm for 3 minutes to obtain a homogenate; adjust the pH of the homogenate to 10.5 with 6N NaOH solution , and at 100 rpm, stirred at 4°C for 2h, centrifuged at 10,000rpm for 20min, and took the supernatant; adjusted the pH of the supernatant to 4.5 with 2N hydrochloric acid, left it at 4°C for 30min, centrifuged at 10,000rpm for 5min, and took the precipitate. Crude protein extract of Atlantic cod.

[0070] S2. Prepare the water phase: use water to mix the crude Atlantic cod protein extract obtained in step S1 with deionized water, adjust the pH of the homogenate to 10 with 6N NaOH solution, and obtain a protein with a concentration of 50 mg / ml of the crude Atlantic cod protein ext...

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Abstract

The invention discloses a preparation method of a 3D-printable high-internal-phase emulsion with high freeze-thaw stability, which comprises the following steps: S1, taking Atlantic cod as a raw material, and extracting an Atlantic cod protein crude extract; S2, dissolving the Atlantic cod protein crude extract in water according to the concentration of 15-50mg/ml, adding glucose, carrying out Maillard reaction at 110-160 DEG C for 15-80 minutes, cooling, dialyzing at 4 DEG C, freeze-drying, and redissolving to obtain a water phase; and S3, taking edible vegetable oil as an oil phase, adding the oil phase into the water phase, and acting for 30-180 seconds by using a homogenizer at the speed of 5000-16000 rpm to form the high internal phase emulsion. The highly inward emulsion prepared by the invention is a colloidal emulsion, has high freeze-thaw stability, and can still maintain a good form after three freeze-thaw cycles. The method is relatively low in cost, simple and convenient to operate, short in period, easy to industrialize and capable of obtaining the high-internal-phase emulsion with relatively high freeze-thaw stability.

Description

technical field [0001] The invention relates to a method for preparing an edible emulsion, in particular to a method for preparing a 3D-printable high internal phase emulsion with high freeze-thaw stability. Background technique [0002] High internal phase emulsion refers to a type of emulsion with a dispersed phase volume of more than 74.05%, which has a broad application prospect in food instead of solid or semi-solid oil. High internal phase emulsions have high requirements on the interfacial properties of emulsifiers, and the high internal phase emulsions stabilized by solid particles as emulsifiers are called Pickering high internal phase emulsions. At present, the high internal phase emulsion stabilized by protein particles as emulsifier occupies an important position in the food grade high internal phase emulsion. 3D printing is widely used in food, and high internal phase emulsion is a safe edible 3D printing material with good development prospects. Using high in...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/10A23J1/04A23J3/04
CPCA23L29/03A23L29/10A23J1/04A23J3/04A23V2002/00A23V2200/124A23V2250/543A23V2250/61A23V2250/18
Inventor 徐献兵胡斯杰毕安琪宋亮杜明白长军
Owner DALIAN POLYTECHNIC UNIVERSITY
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