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Silybum marianum grease gel and preparation method thereof

A technology of oil gel and milk thistle oil, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems that are difficult to control and affect the gel ability, so as to enhance the antioxidant capacity, Extended shelf life, cholesterol and triglyceride lowering effects

Pending Publication Date: 2021-10-01
YANBIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The type and amount of gelling factor significantly affect the gelling ability of the system, and the process has disadvantages such as being difficult to control. At the same time, it is very sensitive to complex food systems and affects its gelling ability.

Method used

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  • Silybum marianum grease gel and preparation method thereof
  • Silybum marianum grease gel and preparation method thereof
  • Silybum marianum grease gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] see figure 1 , the preparation process of the grease gel of the present invention is carried out as follows:

[0030] Step 1. Dissolve 150mg of blueberry peel extract anthocyanins in 0.1mL of food-grade absolute ethanol, and add 350g of milk thistle oil to the beaker, and mix well;

[0031] Step 2, adding 42.4g of β-sitosterol and 10g of phospholipid with a purity of 75% to the beaker, and fully mixing;

[0032] Step 3. Start the constant temperature heating magnetic stirrer, and preheat the hot water bath to 100°C;

[0033] Step 4. Place the beaker in a water bath, adjust the speed of the constant temperature heating magnetic stirrer to 600r / min, and heat and stir for 35 minutes;

[0034] Step 5. After heating and stirring, transfer to a storage bottle;

[0035] Step 6. Quickly transfer the storage bottle to a 5°C refrigerator until it is completely cooled to obtain the milk thistle oil gel.

Embodiment 2

[0037] see figure 1 , the preparation process of the grease gel of the present invention is carried out as follows:

[0038] Step 1. Dissolve 170mg of blueberry peel extract anthocyanins in 0.2mL of food-grade absolute ethanol, and add 450g of milk thistle oil into the beaker, and mix well;

[0039] Step 2, add 54.6g of β-sitosterol and 15g of phospholipids with a purity of 75% to the beaker, and mix well;

[0040] Step 3. Start the constant temperature heating magnetic stirrer, and preheat the hot water bath to 100°C;

[0041] Step 4. Place the beaker in a water bath, adjust the speed of the constant temperature heating magnetic stirrer to 800r / min, and heat and stir for 35 minutes;

[0042] Step 5. After heating and stirring, transfer to a storage bottle;

[0043] Step 6. Quickly transfer the storage bottle to a 5°C refrigerator until it is completely cooled to obtain the milk thistle oil gel.

Embodiment 3

[0045] see figure 1 , the preparation process of the grease gel of the present invention is carried out as follows:

[0046] Step 1. Dissolve 160mg of blueberry peel extract anthocyanins in 0.16mL food-grade absolute ethanol, add 400g of milk thistle oil to the beaker, and mix well;

[0047] Step 2, adding 48.5g of β-sitosterol and 12.8g of phospholipids with a purity of 75% to the beaker, fully mixed;

[0048] Step 3. Start the constant temperature heating magnetic stirrer, and preheat the hot water bath to 100°C;

[0049] Step 4. Place the beaker in a water bath, adjust the speed of the constant temperature heating magnetic stirrer to 700r / min, and heat and stir for 35 minutes;

[0050] Step 5. After heating and stirring, transfer to a storage bottle;

[0051] Step 6. Quickly transfer the storage bottle to a 5°C refrigerator until it is completely cooled to obtain the milk thistle oil gel.

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Abstract

The invention discloses silybum marianum grease gel and a preparation method thereof. The preparation method comprises the steps that 150-170 mg of blueberry peel extract is dissolved in 0.1-0.2 mL of food-grade absolute ethyl alcohol, 350-450 g of silybum marianum oil is added into a beaker, and the above materials are fully and uniformly mixed; 45-55 g of beta-sitosterol and 10-15 g of food additives are added into the beaker, and the beta-sitosterol and the food additives are fully and evenly mixed; a constant-temperature heating magnetic stirrer is started to pre-heat a water bath pot or a marmite to 80-100 DEG C; the beaker is placed in a water bath pot, the rotating speed of the constant-temperature heating magnetic stirrer is adjusted to 600-800 r / min, and heating and stirring are conducted for 35 min; after heating and stirring, a product obtained in the previous step is transferred into a storage bottle; and the storage bottle is quickly transferred into a refrigerator with a temperature of 5 DEG C until the storage bottle is completely cooled so as to obtain the grease gel. According to the invention, the shelf life of an oil product is greatly prolonged, the intake of saturated fat and trans fat is reduced, the nutritional characteristics and safety of the oil product are also considered, and the method has important significance for enterprises to produce green ecological products. In addition, the preparation method for the grease gel disclosed by the invention is simple in preparation process, relatively low in temperature and mild in reaction conditions.

Description

technical field [0001] The invention relates to the field of edible oils and fats, in particular to a milk thistle oil gel and a preparation method thereof. Background technique [0002] As the consumption of food-specific oils and fats develops in the direction of multi-variety, multi-grade, and composite, my country has become the world's largest consumer of food-specific oils and fats. At present, most of the margarine or spread products on the domestic market use hydrogenated oil as the main component, and the mass fraction of trans fatty acids is 5-11%. Studies have shown that excessive intake of trans fatty acids and saturated fatty acids has adverse effects on human health, such as increasing the risk of metabolic syndrome such as diabetes, obesity and cardiovascular disease. Therefore, it is of great practical significance to actively develop food-specific oils with low / zero trans fatty acids and low saturated fatty acids. The organogelation structure of vegetable ...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/11A23L33/10A23L3/3472
CPCA23L33/105A23L33/11A23L33/10A23L3/3472A23V2002/00A23V2200/30A23V2250/21A23V2250/21372
Inventor 张华李官浩刘龙龙曲可心马明月仇宏图王福超
Owner YANBIAN UNIV
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