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Method for preparing oil-carrying crystal gum and application thereof

A crystal gel and grease technology, which is applied in the field of preparing oil-carrying crystal gel, can solve the problems of increasing production and transportation costs, limited emulsion, and increasing transportation costs, and achieves good semi-solid properties, strong temperature stability, and production short cycle effect

Active Publication Date: 2021-06-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the technology of oil gelation, for the direct gel oil phase, the oil-solubility requirements of the gelling agent are relatively high, often by adding fat-soluble small molecule gelling agents (glycerides, waxes, fatty acid esters, etc. ) to directly gel the liquid oil phase, and its taste and the amount of oil-gelling agent added will limit the application scenarios of oil gelling to varying degrees. In addition, oil-soluble gelling agents are currently used for liquid The method of directly gelling the oil phase to produce fats has the disadvantage of temperature sensitivity, and the structure of the solids is easily destroyed by heat, and the weight of the product is greatly increased, and the transportation cost is increased.
In the indirect method of making oil gel, the method of preparing the emulsion first, then freeze-drying and shearing the oil gel can be used to further overcome the influence of temperature, but it is limited by the structure of the emulsion and used for fixing Materials in the oil phase cannot be separated from the oil during production and transportation, which increases production and transportation costs

Method used

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  • Method for preparing oil-carrying crystal gum and application thereof
  • Method for preparing oil-carrying crystal gum and application thereof
  • Method for preparing oil-carrying crystal gum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Embodiment 1: A kind of method for preparing oil-carrying crystal glue

[0051] Weigh a certain amount of hydroxypropyl methylcellulose with interface activity and dissolve it in hot water at 75 ° C. The combined ratio of hydroxypropyl methylcellulose and water is 1.6:98.4wt%, and weigh 0.6wt% Xanthan gum was dissolved in 99.4wt% water, and the above two solutions were mixed at a mass ratio of 1:1 to obtain a mixed solution, and the mixed solution was whipped and inflated for 5 minutes at a speed of 10,000 rpm using a high-speed disperser to obtain a water foam. The foam was placed in a low-temperature environment of -20°C for 24 hours, and then placed in a freeze dryer for freeze-vacuum drying for 24 hours after freezing to obtain edible and oil-carrying crystal gel.

[0052] figure 1 Shown is the influence of the existence of the thickener on the stability of the water foam. In the water foam without adding the xanthan gum thickener, the water foam disappears complet...

Embodiment 2

[0053] Embodiment 2: A kind of method for preparing fat substitute

[0054] Place the crystal gel obtained in Example 1 on the soybean oil liquid surface to slowly absorb oil for 30 minutes, let it stand and drain until no more oil drops leak out, and then use a high-speed disperser to high-speed shear the crystal gel after oil absorption for 5 minutes at a rate of 10,000 rpm , to prepare a fat substitute. figure 2 Shown is the preparation process and mechanism diagram of the water foam, crystal gel and subsequent prepared fat substitute in Example 1.

[0055] Use gas chromatography to analyze the fatty acids contained in the prepared fat substitute. The heating program is 0-3min and keep at 130°C, then raise the temperature at 5°C / min to 200°C and keep for 10min, then raise the temperature at 2°C / min to 220°C and keep for 3min ; Split ratio is 20, column flow rate is 1.8mL / min. The composition of fatty acids in soybean oil-containing fat substitutes prepared by hydroxyprop...

Embodiment 3

[0063] Weigh a certain amount of hydroxypropyl methylcellulose with interface activity and dissolve it in hot water at 75°C. The combined ratio of hydroxypropyl methylcellulose and water is 1.6:98.4wt%, 2.4:97.6wt%, 3.2 : 96.8wt%, 4.0: 96.0wt%, 6.0: 94.0wt%, weigh 0.6wt% xanthan gum and dissolve it in 99.4wt% water, mix the above two solutions in a mass ratio of 1:1 to obtain a mixed solution , using a high-speed disperser at a rate of 10,000 rpm to whip and aerate the mixed solution at high speed for 5 minutes to obtain a water foam. The water foam was placed in a low-temperature environment of -20°C for 24 hours, and after freezing, it was placed in a freeze dryer for freeze-vacuum drying for 24 hours to obtain crystals. Glue: place the crystal gel on the soybean oil liquid surface to slowly absorb oil for 30 minutes, let it stand and drain until no more oil drops leak out, and then use a high-speed disperser to high-speed shear the crystal gel after oil absorption for 5 minu...

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Abstract

The invention discloses a method for preparing oil-carrying crystal gum and application thereof, and belongs to the technical field of grease and food processing. The method comprises the following steps of: synergistically preparing and stabilizing water foam by adopting water-soluble cellulose ether (hydroxypropyl methyl cellulose and methyl cellulose) with interfacial activity and a polysaccharide thickener (xanthan gum, carboxymethyl cellulose, guar gum, carrageenan, flaxseed gum and Arabic gum), freezing the water foam, performing freeze vacuum drying to obtain crystal gum, adsorbing vegetable oil through the crystal gum, and performing high-speed shearing and crushing to obtain a fat substitute. The fat substitute prepared by the method disclosed by the invention is free of trans-fatty acid, is low in content of saturated fatty acid, is a solid-like substance with certain viscoelasticity, is an ideal substitute of traditional plastic fat, and has a wide application prospect in a food system.

Description

technical field [0001] The invention relates to a method for preparing oil-carrying gelatin and its application, and belongs to the technical field of oil and food processing. Background technique [0002] Traditional plastic fat is a mixture of solid fat and liquid oil, which is in a soft solid state at room temperature and can be melted into a liquid state after heating, such as palm oil, lard, coconut oil, hydrogenated fat, etc., which have certain Excellent resistance to deformation, but once deformed, it cannot be recovered. Due to the presence of solid fat in traditional plastic fats, the content of saturated fatty acids can be as high as 50%. Excessive intake of saturated fatty acids is considered to have adverse effects on human health. In artificial hydrogenated fats, the possible presence of trans fatty acids Increased risk of cardiovascular disease in humans. [0003] At present, technologies such as fat splitting, transesterification, and extreme hydrogenation ...

Claims

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Application Information

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IPC IPC(8): A23L29/262A23L29/238A23L29/256A23L29/25A23L29/269A23D9/007A23D9/04A21D13/068A21D2/18A21D2/16A23L13/40A23L27/10
CPCA23L29/262A23L29/238A23L29/256A23L29/25A23L29/269A23D9/007A23D9/04A21D13/068A21D2/188A21D2/183A21D2/16A23L13/43A23L13/422A23L27/10A23V2002/00A23V2200/124A23V2200/242A23V2250/18A23V2250/5108A23V2250/5086A23V2250/51082A23V2250/506A23V2250/5036A23V2250/5044A23V2250/5028
Inventor 孟宗刘元法蒋秦波
Owner JIANGNAN UNIV
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