Camellia oil emulsification production process

Abstract

The present invention relates to the technical field of emulsification processes, and particularly to the production process of camellia oil emulsification; it includes the following steps: Step 1: Mix tapioca starch and water to obtain a starch milk; Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction, after the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase to obtain a fermentation product; Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbic acid palmitate, cocoa butter, water, and lecithin according to the mass ratio to obtain a mixture, heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsification product can still maintain a good effect on gastric mucosa repair after being stored under indoor light conditions at room temperature for more than 24 months.

Description

Technical Field

[0001] The present invention relates to the technical field of emulsification processes, and in particular to a production process for emulsifying camellia oil. Background Art

[0002] Camellia oil has the effects of moistening the intestines and relieving constipation, supplementing nutrition, promoting digestion, protecting the gastric mucosa, etc. The prior art reveals that the product obtained by nano-emulsification technology of camellia oil can enhance the uptake efficiency of the active ingredients in camellia oil by the gastrointestinal tract, make the polyphenols and squalene in camellia oil more stable, reduce degradation in an acidic gastric environment, and improve the antioxidant and anti-inflammatory effects.

[0003] However, in the prior art, there is little research on how to further improve the effect of camellia oil emulsified products on gastric mucosa repair and enhance the stability of camellia oil emulsified products. After standing for a long time, the emulsified products are prone to stratification, and the active ingredients in camellia oil that can repair the gastric mucosa are degraded or deteriorated to varying degrees, resulting in a reduced effect of camellia oil emulsified products on gastric mucosa repair. Summary of the Invention

[0004] The technical problem to be solved by the present invention is: to provide a production process for emulsifying camellia oil, which, through improvements in the formula and process, enables the product to still have a good effect on gastric mucosa repair after standing for a long time.

[0005] To solve the above technical problem, the technical solution adopted by the present invention is: a production process for emulsifying camellia oil, comprising the following steps:

[0006] Step 1: Mix tapioca starch and water to obtain a starch milk.

[0007] Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction. After the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase, and filter through a 0.20 μm microporous filter membrane to obtain a filtrate as the fermentation product.

[0008] Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbyl palmitate, cocoa butter, water, and lecithin in a mass ratio of 4-6:75-85:0.8-1.2:4-6:9-11:58-62:13-17 to obtain a mixture. Heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion.

[0009] Further, in the above production process for emulsifying camellia oil, in Step 1, tapioca starch and water are mixed in a mass ratio of 40-45:60-65.

[0010] Further, in the above-mentioned camellia oil emulsification production process, in step 2, the mass ratio of glucoamylase to starch milk is 1-2:100.

[0011] Further, in the above-mentioned camellia oil emulsification production process, in step 2, the mass ratio of α-amylase to starch milk is 2-3:100.

[0012] Further, in the above-mentioned camellia oil emulsification production process, in step 2, the conditions of the fermentation reaction are a reaction temperature of 45-55°C, a reaction time of 35-45 min, and a reaction pH of 6-8.

[0013] Further, in the above-mentioned camellia oil emulsification production process, in step 2, inactivating Bacillus firmus, glucoamylase, and α-amylase specifically means treating the fermentation product at 121°C for 10-20 min and cooling it to 40-50°C for standby.

[0014] The present invention also protects the camellia oil emulsion product prepared by the above-mentioned camellia oil emulsification production process.

[0015] The beneficial effects of the present invention are as follows: By using cassava starch milk as the fermentation substrate, adding glucoamylase and α-amylase to the starch milk, adding the fermentation product obtained by fermenting with Bacillus firmus to the emulsification system of camellia oil according to a specific ratio, and adding a specific ratio of cocoa butter to the emulsification system, the prepared camellia oil emulsion product can still maintain a good effect on gastric mucosa repair after being stored under indoor light conditions at room temperature for more than 24 months. Specific Embodiments

[0016] To illustrate the technical content, achieved objectives, and effects of the present invention in detail, the following is described in conjunction with the embodiments.

[0017] The specific embodiment of the present invention relates to a camellia oil emulsification production process, including the following steps:

[0018] Step 1: Mix cassava starch and water to obtain starch milk;

[0019] Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction. After the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase, and filter through a 0.20 μm microporous membrane to obtain the filtrate as the fermentation product;

[0020] Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbyl palmitate, cocoa butter, water, and lecithin according to a mass ratio of 4-6:75-85:0.8-1.2:4-6:9-11:58-62:13-17 to obtain a mixture. Heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa using a high-pressure homogenizer to obtain a uniform emulsion.

[0021] In the above embodiments, Step 3 can be preferably: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbyl palmitate, cocoa butter, water, and lecithin according to a mass ratio of 5:80:1:5:10:60:15 to obtain a mixture. Heat the mixture to 45 °C, adjust the pH to 7, and circulate and process it 5 times under a pressure of 100 MPa using a high-pressure homogenizer to obtain a uniform emulsion.

[0022] Preferably, in Step 1, tapioca starch and water are mixed according to a mass ratio of 40-45:60-65. More preferably, tapioca starch and water are mixed according to a mass ratio of 42:63.

[0023] Preferably, in Step 2, the mass ratio of glucoamylase to starch milk is 1-2:100. More preferably, in Step 2, the mass ratio of glucoamylase to starch milk is 1.5:100.

[0024] Preferably, in Step 2, the mass ratio of α-amylase to starch milk is 2-3:100. More preferably, the mass ratio of α-amylase to starch milk is 2.5:100.

[0025] Preferably, in Step 2, the conditions for the fermentation reaction are a reaction temperature of 45-55 °C, a reaction time of 35-45 min, and a reaction pH of 6-8.

[0026] Preferably, in Step 2, inactivating Bacillus firmus, glucoamylase, and α-amylase specifically means treating the fermentation product at 121 °C for 10-20 min and cooling it to 40-50 °C for standby.

[0027] The specific embodiments of the present invention also relate to a camellia oil emulsion product prepared by the above camellia oil emulsification production process.

[0028] Camellia oil itself is rich in active ingredients such as unsaturated fatty acids, camellia saponins, tea polyphenols, and squalene, and has excellent dietetic effects. It has been found that the abundant unsaturated fatty acids in camellia oil can inhibit the secretion of gastric acid and the release of various digestive enzymes, slow down food digestion, thereby reducing the damage to the ulcer surface, and has strong antioxidant activity, which is beneficial to the recovery of gastric ulcers.

[0029] However, directly drinking pure camellia oil is likely to cause stomach discomfort due to its high oil content. By dispersing oil molecules through an emulsified product, the physical irritation to the gastric mucosa can be reduced, making it more suitable for people with relatively weak digestive functions.

[0030] Using cassava starch milk as the fermentation substrate, adding glucoamylase and α-amylase to the starch milk, and adding the fermentation product obtained by the fermentation reaction of Bacillus firmus to the emulsification system of camellia oil according to a specific ratio, and adding a specific ratio of cocoa butter to the emulsification system, the prepared camellia oil emulsified product can still maintain a good effect on gastric mucosa repair after being stored under indoor light conditions at room temperature for more than 24 months. Its specific mechanism is not yet fully clear. It may be because of the combined action of the fermentation product and cocoa butter, which can form an enhanced effect on the emulsification interface, slow down the stratification of the emulsified product, and can form components that can delay the inactivation of the active ingredients such as camellia saponins in the emulsified product.

[0031] Example 1

[0032] The camellia oil emulsification production process includes the following steps:

[0033] Step 1: Mix cassava starch and water in a mass ratio of 42:63 to obtain starch milk;

[0034] Step 2: Add glucoamylase and α-amylase to the starch milk, and carry out a fermentation reaction with Bacillus firmus. After the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase. Specifically, treat the fermentation product at 121°C for 15 minutes, cool it to 45°C, and filter it through a 0.20 μm microporous membrane to obtain the filtrate as the fermentation product; among them, the mass ratio of starch milk: glucoamylase: α-amylase is 100:1.5:2.5; the conditions for the fermentation reaction are a reaction temperature of 45°C, a reaction time of 40 minutes, and a reaction pH of 7;

[0035] Step 3: Mix the fermentation product: camellia oil: sorbitan monostearate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 5:80:1:5:10:60:15 to obtain a mixture. Heat the mixture to 45°C, adjust the pH to 7, and circulate and process it 5 times under a pressure of 100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion, and use pasteurization (72°C / 15 seconds) to obtain the camellia oil emulsified product.

[0036] The above-mentioned Bacillus firmus (CCTCC M 2010192) was purchased from the Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, and this strain is publicly disclosed in the patent with the application number CN101993843A.

[0037] Comparative Example 1

[0038] The camellia oil emulsification production process described in Example 1, except that in Step 2, the addition of Bacillus firmus is omitted and the other steps remain unchanged.

[0039] Comparative Example 2

[0040] The camellia oil emulsification production process described in Example 1, except that Steps 1 and 2 are omitted, and in Step 3, the addition of the fermentation product is omitted while the other steps remain unchanged.

[0041] Comparative Example 3

[0042] The camellia oil emulsification production process described in Example 1, except that in Step 3, the addition amount of the fermentation product is increased to 4 times.

[0043] Comparative Example 4

[0044] The camellia oil emulsification production process described in Example 1, except that in Step 3, the addition of cocoa butter is omitted.

[0045] Experimental Example 1

[0046] The camellia oil emulsification products prepared by the camellia oil emulsification production processes of Example 1 and Comparative Examples 1-4 in the same batch were subjected to sealed transparent packaging, and after being stored at 25°C and a light intensity of 200 Lx (simulating a conventional indoor environment) for 24 months, they were respectively used for gavage in the following experimental groups.

[0047] By observing whether stratification occurred in each experimental group after 24 months of storage, the camellia oil emulsification products prepared in Comparative Example 2 and Comparative Example 4 showed stratification, while Example 1, Comparative Example 1, and Comparative Example 3 did not show stratification.

[0048] Make an animal acute gastric ulcer model;

[0049] SD rats (body weight 200 - 250 g); 10 rats in each group, with 5 males and 5 females, were randomly divided into the following groups:

[0050] Blank control group: normal diet + gavage with physiological saline;

[0051] Model group: gastric ulcer modeling + gavage with physiological saline;

[0052] Positive control group: gastric ulcer modeling + gavage with omeprazole (20 mg / kg);

[0053] Experimental group 1: gastric ulcer modeling + gavage with the camellia oil emulsification product prepared in Example 1 (stored for 24 months) (6 mL / kg);

[0054] Experimental group 2: gastric ulcer modeling + gavage with the camellia oil emulsification product prepared in Comparative Example 1 (stored for 24 months) (6 mL / kg);

[0055] Experimental group 3: Gastric ulcer model was established + intragastric administration of the emulsified camellia oil product prepared in Comparative Example 2 (stored for 24 months) (6 mL / kg);

[0056] Experimental group 4: Gastric ulcer model was established + intragastric administration of the emulsified camellia oil product prepared in Comparative Example 3 (stored for 24 months) (6 mL / kg);

[0057] Experimental group 5: Gastric ulcer model was established + intragastric administration of the emulsified camellia oil product prepared in Comparative Example 4 (stored for 24 months) (6 mL / kg);

[0058] Before model making, all animals were fasted for 24 hours and allowed free access to water to standardize the gastric internal environment.

[0059] The specific method for establishing the gastric ulcer model was: intragastric administration with absolute ethanol (10 mL / 1 kg), and the gastric mucosa damage was observed by dissection 1 hour later.

[0060] Each group was continuously administered for 5 days after model establishment, once a day. For example, in Experimental group 1, in the 5 days after gastric ulcer model establishment, the emulsified camellia oil product prepared in Example 1 (stored for 24 months) (6 mL / kg) was intragastrically administered every day.

[0061] After 5 days of drug administration treatment in each group, after the last drug administration, the animals were fasted for 24 h, and each animal was subcutaneously injected with 5 mg / mL indomethacin NaHCO3 solution (0.3 mL / 10 g), and drug administration continued for 3 days. Then the animals were sacrificed, the abdominal cavity was opened, the pylorus of the stomach was ligated, 8 mL of 1% formalin solution was injected into the stomach from the cardia, and then the cardia was ligated. The whole stomach was removed and immersed in formalin solution for 30 min, and then the stomach was dissected along the greater curvature to examine gastric ulcers, and blood was taken simultaneously to measure serum indexes.

[0062] After the stomach was fixed with formalin, it was cut open along the greater curvature of the stomach, rinsed with normal saline, and the water was blotted dry with filter paper.

[0063] The stomach was flattened on a fixing plate and fixed with a fine needle to observe the ulcer condition.

[0064] The ulcer index was calculated according to the modified Guth standard: the maximum diameter of the lesion < 1 mm was 1 point; 1 - 2 mm was 2 points; 2 - 4 mm was 3 points; > 4 mm was 4 points; if the lesion was wider than 2 mm, its length was multiplied by 2. The sum of the scores of all lesions in the whole stomach was used as the ulcer index. The average value of the sum of the scores of all lesions in the whole stomach of 10 rats in each group was taken.

[0065] The experimental results are shown in Table 1:

[0066] Table 1

[0067]

[0068] As can be seen from the results in Table 1, the gastric mucosa repair effect of Experimental Group 1 on gastric ulcer is the best. That is, the camellia oil emulsion product prepared in Example 1, after being stored in a sealed package at 25°C and a light intensity of 200 Lx (simulating a conventional indoor environment) for 24 months, still has a very good gastric mucosa repair effect on gastric ulcer. While the camellia oil emulsion products prepared in other comparative examples, after being stored in a sealed package at 25°C and a light intensity of 200 Lx (simulating a conventional indoor environment) for 24 months, although they also have a certain gastric mucosa repair effect on gastric ulcer, the effect has weakened to varying degrees.

[0069] The above are only the embodiments of the present invention, and do not limit the patent scope of the present invention accordingly. All equivalent transformations made by using the content of the specification of the present invention, or directly or indirectly applied in related technical fields, are similarly included in the patent protection scope of the present invention.

Claims

1. The emulsification production process of camellia oil is characterized in that It includes the following steps: Step 1: Mix cassava starch and water to obtain a starch milk; Step 2: Add glucoamylase and α-amylase to the starch milk, add Bacillus firmus for fermentation reaction. After the reaction, inactivate Bacillus firmus, glucoamylase, and α-amylase, and filter through a 0.20 μm microporous membrane to obtain the filtrate as the fermentation product; Step 3: Mix the fermentation product, camellia oil, sorbitan monostearate, L-ascorbyl palmitate, cocoa butter, water, and lecithin in a mass ratio of 4-6:75-85:0.8-1.2:4-6:9-11:58-62:13-17 to obtain a mixture. Heat the mixture to 40-45 °C, adjust the pH to 6-8, and circulate and process it 3-5 times under a pressure of 90-100 MPa through a high-pressure homogenizer to obtain a uniform emulsion; In Step 2, the conditions for the fermentation reaction are a reaction temperature of 45-55 °C, a reaction time of 35-45 min, and a reaction pH of 6-8.

2. The camellia oil emulsification production process according to claim 1, characterized in that In Step 1, cassava starch and water are mixed in a mass ratio of 40-45:60-65.

3. The camellia oil emulsification production process according to claim 1, characterized in that In Step 2, the mass ratio of glucoamylase to the starch milk is 1-2:

100.

4. The camellia oil emulsification production process according to claim 1, wherein In Step 2, the mass ratio of α-amylase to the starch milk is 2-3:

100.

5. The camellia oil emulsification production process according to claim 1, characterized in that, In Step 2, the inactivation of Bacillus firmus, glucoamylase, and α-amylase specifically means treating the fermentation product at 121 °C for 10-20 min and cooling it to 40-50 °C for standby.

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