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Preparation method of momordica cochinchinensis oil powder

A technology of fruit oil and wood turtle, which is applied in food forming, edible oil/fat, and fat-containing food ingredients, etc. It can solve the problems of difficult uniform mixing, restricted application, rancidity, etc., and achieves convenient transportation, increased application fields, and characteristics and processability improvement

Pending Publication Date: 2021-10-26
BEIJING UNIV OF CHEM TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to some characteristics of gac fruit oil itself, such as insoluble in water, it is difficult to mix evenly with other food raw materials, and it is easily affected by air, sunlight, moisture and other factors to cause rancidity, thus restricting its application in the food industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0013] A preparation method of gac fruit oil powder, which consists of the following components in weight percent: 0.1-99.9% of gac fruit oil, 0.1-99.9% of wall material, and 0.1-99.9% of emulsifier.

[0014] Its processing method comprises the following steps:

[0015] (1) Preparation of water phase: Dissolve 80g of porous starch in 200mL of deionized water, stir evenly with a magnetic stirrer at 50°C, and dissolve it completely in the water.

[0016] (2) Preparation of oil phase: Take 25g of Gac fruit oil in a beaker, add 1.5g of sucrose fatty acid ester and 1.5g of glyceryl monostearate, and stir evenly with a magnetic stirrer.

[0017] (3) Mixing and emulsification: Pour the oil phase into the water phase, stir evenly, and perform emulsification after no solid particles exist. The emulsification time is 10 minutes, the emulsification temperature is 70°C, and the rotation speed of the emulsification shearer is 8000 rpm to form a uniform and stable emulsion.

[0018] (4) H...

experiment example 2

[0021] A preparation method of gac fruit oil powder, which is composed of the following components in weight percent: 0.1-99.9% of gac fruit oil, 0.1-99.9% of wall material, and 0.1-99.9% of emulsifier.

[0022] Its processing method comprises the following steps:

[0023] Preparation of water phase: Take 50g of gelatin and 100g of porous starch, add 1L of deionized water, and stir evenly at 55°C with a magnetic stirrer to dissolve them all in water.

[0024] Mixing: take 90g of gac oil, add it to the water phase, then add 1g of monoglyceride and 4g of sucrose ester, and stir evenly at 55°C with a magnetic stirrer.

[0025] (3) Emulsification: The emulsification time is 15 minutes, the emulsification temperature is 65°C, and the rotation speed of the emulsification shearer is 7000 rpm, so that it can form a uniform and stable emulsion.

[0026] (4) Homogenization: The well-stirred emulsion is fully mixed through a colloid mill, and then homogenized several times with a high-p...

experiment example 3

[0029] A preparation method of gac fruit oil powder, which is composed of the following components in weight percent: 0.1-99.9% of gac fruit oil, 0.1-99.9% of wall material, and 0.1-99.9% of emulsifier.

[0030] Its processing method comprises the following steps:

[0031] (1) Preparation of water phase: Take 50 g of maltodextrin and 100 g of gliadin, add 1 L of deionized water, stir evenly at 50°C with a magnetic stirrer, and dissolve them all in water.

[0032] (2) Mixing: Take 15g of gac fruit oil, add it to the water phase, then add 2.3g of gum arabic and 0.2g of Span 60 to the water phase, and stir evenly at 50°C with a magnetic stirrer.

[0033] (3) Emulsification: The emulsification time is 20 minutes, the emulsification temperature is 75°C, and the rotation speed of the emulsification shearer is 8000 rpm, so that it can form a uniform and stable emulsion.

[0034] (4) Homogenization: The well-stirred emulsion is fully mixed through a colloid mill, and then homogenized...

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Abstract

The invention relates to a preparation method of momordica cochinchinensis oil powder, and belongs to the technical field of food processing. The momordica cochinchinensis oil powder is prepared from the following components in percentage by weight: 0.1 to 99.9 percent of momordica cochinchinensis oil, 0.1 to 99.9 percent of a wall material and 0.1 to 99.9 percent of an emulsifier. The preparation method of the momordica cochinchinensis oil powder mainly comprises the following steps: firstly, mixing the momordica cochinchinensis oil, the wall material and the emulsifier, then emulsifying and homogenizing, and finally drying to obtain a powdery product. The momordica cochinchinensis oil powder is good in water solubility, high in stability, not prone to oxidation and convenient to store, the original activity of the momordica cochinchinensis oil can be kept, and the application range and the nutritional value of the momordica cochinchinensis oil are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of gac fruit oil powder. Background technique [0002] Gac fruit is a herbaceous plant of the genus Bitter Melon in the family Cucurbitaceae, with a diameter ranging from 6 to 10 cm, a nearly round or conical shape, and a soft thorn outside. The fruit structure is divided into four parts: peel, pulp, aril and seed, and the edible part is the red aril. The aril wraps the seeds, and the seeds are shaped like soft-shelled turtles. They are commonly called "Gacia" in traditional Chinese medicine, and the fruit is called Gac fruit. The lycopene, β-carotene and fatty acid in the aril of Gac fruit have relatively large content. In addition, it also contains trace amounts of vitamin E and lutein and other substances. [0003] Gac fruit aril is rich in gac fruit oil, its main components are fatty acids and lycopene, and the main components of fatty acids are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/115A23P10/30A23D9/007A23D9/06
CPCA23L33/115A23P10/30A23D9/007A23D9/06A23V2002/00A23V2200/224A23V2200/30A23V2250/18A23V2250/192A23V2250/5118A23V2300/26A23V2300/10A23V2250/5432A23V2250/5114A23V2250/548A23V2250/5028
Inventor 刘春巧李愿龙光辉刘泽远张鹏陈毅明
Owner BEIJING UNIV OF CHEM TECH
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