A heat-resistant, salt-resistant and shear-resistant food compound emulsifier and its application

Abstract

The present invention relates to the field of food emulsifiers. In order to solve the problem that the emulsifiers in the prior art have poor tolerance to temperature, shear force, homogenization, and ions in the system, a heat-resistant, salt-resistant, and shear-resistant food composite emulsifier is disclosed, which comprises the following components by weight: 0.05-5 parts of mono- and diglycerides, 0.05-5 parts of succinic acid monoglycerides, and 0.05-10 parts of sodium caseinate. The composite emulsifier has good heat resistance, salt resistance, and shear resistance, can withstand harsh food processing techniques such as sterilization and shearing, and high-salt content formulas, and can effectively reduce the oil particle size in the product through processes such as emulsification and homogenization, so that the obtained product can remain stable during the shelf life, the water-oil two phases are uniform, and there is no stability problem such as fat floating, and it has a wide range of uses and is easy to obtain raw materials.

Description

Technical Field

[0001] The invention relates to the field of food emulsifiers, and in particular to a heat-resistant, salt-resistant and shear-resistant food compound emulsifier and application thereof. Background Art

[0002] Food emulsifiers are a kind of food additives commonly used in food. They can improve the production efficiency of food processing and increase economic benefits. They can also improve the taste and stability of food. Therefore, they are very important in the food processing process and are an important part of the modern food industry. Food emulsifiers reduce the surface tension of the water and oil phases, so that the components in the multiphase system of food can be evenly integrated to form a uniform and stable dispersion system, thereby improving the structural state of food, enhancing the sensory properties of food and extending the shelf life of food.

[0003] For processed foods containing oils and fats, it is difficult to maintain physical stability during the shelf life, especially for beverage foods with water as the continuous phase. Maintaining the stability of the oil phase during the shelf life, storage and transportation environment without floating is an issue that cannot be ignored in improving product quality and ensuring product sensory perception. In order to solve this problem, food emulsifiers are usually used, but in addition to solving the problem of oil-water phase solubility and uniform stability, food emulsifiers also face the challenges of strict food processing technology. In the process of food processing, food materials are inevitably subject to the effects of high-intensity heat treatment, mechanical shear force, high concentration of salt ions and other factors, and sometimes even two or three of them occur at the same time. These three factors have a certain destructive effect on most food emulsifiers, causing the emulsifier itself to degrade and the oil to detach, and then the oil droplets to aggregate and float, posing a hidden danger to product quality. Polyglycerol esters, sucrose esters, mono- and diglycerides, succinic acid monoglycerides, phospholipids, citric acid fatty acid glycerides, lactic acid fatty acid glycerides, diacetyl tartaric acid mono- and diglycerides, sodium caseinate, etc. are commonly used emulsifiers for food and beverages. Although they can effectively emulsify fats and oils and achieve the effect of uniformity and stability of the two phases when used alone or in the conventional compounding schemes currently available, they are usually difficult to resist the adverse factors such as high-intensity heat treatment, shearing, and high concentration of salt ions during processing. For example, the "emulsifier for milk-containing beverages" with the announcement number CN104797146A disclosed in the Chinese patent literature uses glycerol succinic acid fatty acid esters with an acid value of less than 90 mgKOH / g as the effective ingredient of the emulsifier, and its function is to make the dairy products during the shelf life redisperse the separated and aggregated milk components by shaking, so the emulsifier cannot achieve the technical effect of making the milk-containing beverages uniform and stable during the shelf life.

[0004] Therefore, scientific compounding and use of emulsifiers based on their molecular structure and emulsification mechanism and by utilizing the advantages of different emulsifiers can not only significantly reduce the amount of emulsifiers used and save production costs, but also improve the emulsifier's tolerance to temperature, shear force, homogenization, and ions in the system during processing. This is of great significance for maximizing the role of emulsifiers, improving product quality, and improving product quality stability. It also provides certain guidance and suggestions for the efficient, scientific, and standardized use of food emulsifiers. Summary of the invention

[0005] In order to overcome the problem that the emulsifier in the prior art has poor tolerance to temperature, shear force, homogenization and ions in the system, the present invention provides a heat-resistant, salt-resistant and shear-resistant food compound emulsifier. The compound emulsifier can withstand high-intensity heat treatment, high-concentration salt ions and shear damage, so that the fat in terminal products such as food and beverages has a better stabilizing effect, and stability problems such as fat floating will not occur during the shelf life.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] A heat-resistant, salt-resistant and shear-resistant food composite emulsifier comprises the following components in parts by weight: 0.05-5 parts of mono- and di-glycerides, 0.05-5 parts of succinic acid monoglyceride, and 0.05-10 parts of sodium caseinate.

[0008] Compared with the existing commonly used emulsifier schemes for food processing, the emulsifier scheme of the present invention can achieve the effects of wrapping grease, resisting processing adverse factors, preventing oil droplets from aggregating and dissolving, and stabilizing grease when the emulsifier dosage is low. Succinic acid monoglyceride is the first choice as the main emulsifier to resist processing adverse factors due to its own molecular structure characteristics and good emulsification, wetting, dispersion, solubilization and other effects, as well as good hydrolysis, safety, acid resistance and salt resistance. When succinic acid monoglyceride is used alone, due to regulations, when the amount of grease to be stabilized is high, it needs to be added to the upper limit to effectively stabilize the grease and resist the adverse conditions during processing. Mono- and di-glycerides are an important class of nonionic surfactants and are currently the most widely used emulsifiers in the world. They contain a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, so that mono- and di-glycerides can be easily enriched on the surface of the solution for adsorption, and are oriented on the surface and interface to produce surface activity and interfacial activity, reduce surface or interfacial tension, and produce an emulsifying effect. Compared with other common emulsifiers, mono- and diglycerides have small molecular weight, rapid migration, strong gap filling and intercalation ability, strong lipophilicity, large binding force with oil and fat, and strong resistance to heat and shear, so they are also the key to the present invention. Sodium caseinate, also known as sodium caseinate, is the sodium salt of casein in cow's milk. It is formed by casein curd and alkali treatment. It is a safe and harmless natural emulsifier. Sodium caseinate has the hydrophilic group and hydrophobic group of general protein, and the hydrophilic group and hydrophobic group area are relatively concentrated. Through the analysis of its structural research, it is believed that after the protein contacts the interface, the non-polar amino acids will be arranged in a non-aqueous phase due to their ability to escape from poor solvents, resulting in a decrease in the free energy of the system. When the surface of the system is large enough, most of the protein molecules can be fully extended and arranged into a monolayer on the surface of the system, which is the basis for the stability of food emulsions.

[0009] Preferably, the mono- and di-glycerides are one or more of mono- and di-glycerol stearate, mono- and di-glycerol oleate, mono- and di-glycerol linoleate, mono- and di-glycerol palmitate, mono- and di-glycerol behenate, mono- and di-glycerol laurate and mono- and di-glycerol linolenate.

[0010] Preferably, the succinic acid monoglyceride is one or more of succinic acid glyceryl stearate, succinic acid glyceryl oleate, succinic acid glyceryl linoleate, succinic acid glyceryl palmitate, succinic acid glyceryl behenate, succinic acid glyceryl laurate and succinic acid glyceryl linolenate.

[0011] The invention discloses an application of a heat-resistant, salt-resistant and shear-resistant food compound emulsifier in preparing food. The food comprises the following components by weight: 0.05-5 parts of mono- and di-glycerides, 0.05-5 parts of succinic acid monoglyceride, 0.05-10 parts of sodium caseinate, 1-20 parts of oil, 52-95.85 parts of a continuous phase and 3-8 parts of an additive.

[0012] The food composite emulsifier of the present invention can be used for emulsification and stabilization of fats and oils in beverages.

[0013] Preferably, the food comprises the following components by weight: 0.1-3 parts of mono- and di-glycerides, 0.1-3 parts of succinic acid monoglyceride, 1-5 parts of sodium caseinate, 2-10 parts of oil, 73-92.8 parts of continuous phase, and 4-6 parts of additives.

[0014] Preferably, the oil is one or more of vegetable oil, hydrogenated vegetable oil, animal oil, essential oil and medium chain triglyceride.

[0015] Preferably, the vegetable oils include peanut oil, soybean oil, sunflower oil, rapeseed oil, coconut oil, linseed oil and palm oil, the hydrogenated vegetable oils include hydrogenated soybean oil, hydrogenated coconut oil and hydrogenated palm oil, the animal oils include milk fat and anhydrous butter, and the essential oils include lemon essential oil and sweet orange essential oil.

[0016] Preferably, the continuous phase is one or more of water, milk, fruit juice and glucose syrup, and the additive is one or more of salt, sucrose, pectin, sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan, sodium hexametaphosphate, sodium tripolyphosphate, sodium bicarbonate and citric acid.

[0017] Preferably, the method for preparing food comprises the following steps:

[0018] (1) adding succinic acid monoglyceride to a continuous phase preheated to 70-75° C., adjusting the pH value to 7.0-7.5 with alkali under shearing, adding monoglyceride and diglyceride, and shearing to obtain a mixed solution A;

[0019] (2) adding sodium caseinate into boiling water and shearing to obtain a mixed solution B;

[0020] (3) Adding oil to mixed solution A under shearing conditions, and then adding mixed solution B, obtaining mixed solution C after high-speed shearing; (4) Adding additives under shearing conditions, fixing the volume, and obtaining mixed solution D;

[0021] (5) Preheat the mixed solution D to 70-75°C, homogenize it at a pressure of 25-30 MPa, and then sterilize and fill it.

[0022] Monoglyceride succinate is not easy to dissolve and is easy to clump. Therefore, it is necessary to add monoglyceride succinate to the continuous phase after preheating, add alkali solution while shearing, and adjust the pH to neutral, so that it can fully dissolve and maximize its emulsification effect. Sodium caseinate should be added after the oil and fat interact with mono- and di-glycerides and monoglyceride succinate. This is mainly because sodium caseinate is a macromolecular emulsifier. Adding it later can not only prevent it from being replaced by the subsequent small molecule emulsifier and losing its function, but also can wrap on the surface of the small molecule emulsifier to form a more stable repellent layer to stabilize the oil. Adding it later can also provide enough surface area for its full extension.

[0023] Preferably, the alkali in step (1) is one or more of sodium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate.

[0024] Preferably, in steps (1) to (4), the shearing speed is 3000-5000 rpm and the shearing time is 5-20 minutes.

[0025] Therefore, the present invention has the following beneficial effects: (1) The compound emulsifier provided by the present invention has good heat resistance, salt resistance and shear resistance, can withstand harsh food processing techniques such as sterilization and shearing and high-salt content formulas, and can effectively reduce the oil particle size in the product through processes such as emulsification and homogenization, so that the obtained product can remain stable during the shelf life, the water and oil phases are uniform, and there is no stability problem such as fat floating; (2) The present invention achieves the effects of encapsulating oil, resisting adverse processing factors, preventing oil droplets from agglomerating and dissolving, and stabilizing oil by ① adding succinic acid monoglyceride and controlling its addition amount + ② controlling the total mass and mass ratio of monoglyceride and diglyceride and succinic acid monoglyceride + ③ controlling the dissolution process of succinic acid monoglyceride + ④ adding sodium caseinate and controlling its addition process under the condition of low emulsifier dosage; (3) The compound emulsifier provided by the present invention has a wide range of uses and the raw materials are easily available. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is the effect of high-intensity heat treatment on the particle size of emulsified oil in the emulsion.

[0027] Figure 2 It is the effect of different concentrations of salt ions on the particle size of emulsified oil in the emulsion.

[0028] Figure 3 It is the effect of thermal shear force on the particle size of emulsified oil in the emulsion.

[0029] Figure 4 It is the effect of high-intensity heat, high-concentration salt ions and mechanical shear force processing on the particle size of emulsified oil in the emulsion. DETAILED DESCRIPTION

[0030] The present invention is further described below in conjunction with the accompanying drawings and specific implementation methods.

[0031] Example 1

[0032] A heat-resistant, salt-resistant and shear-resistant food composite emulsifier comprises the following components: 0.2 parts of mono- and di-glycerol stearates, 0.2 parts of succinic glyceryl stearate and 0.5 parts of sodium caseinate.

[0033] High temperature sterilization is a routine operation in food processing. When food materials are transferred through mechanical pumps, they will inevitably be affected by mechanical forces. These processing techniques will affect the stability of the emulsifier. At the same time, the salt ions present in food raw materials or food formulas will also affect the effect of the emulsifier. Therefore, high-intensity heat treatment, different concentrations of salt ions and thermal shear force experiments are used to simulate the effect of food processing on the emulsification effect of the emulsifier. The test steps are as follows:

[0034] A. Using the food composite emulsifier of Example 1, an emulsion is obtained by the following steps:

[0035] (a1) adding glyceryl succinate to 80 parts of water preheated to 70° C., adjusting the pH value to 7.0 with a sodium carbonate solution under high-speed shearing, adding mono- and di-glyceryl stearate, and high-speed shearing to obtain a mixed solution A at a shear rate of 3000 rpm for 10 minutes;

[0036] (a2) adding sodium caseinate to 10 parts of boiling water, and subjecting to high-speed shearing to obtain a mixed solution B at a shearing speed of 3000 rpm for 15 minutes;

[0037] (a3) under shearing state, 3 parts of sunflower seed oil were added to mixed solution A, and then mixed solution B was added, and mixed solution C was obtained after high-speed shearing, the shearing speed was 3000 rpm, and the shearing time was 15 minutes;

[0038] B. Use mono- and di-stearate glycerol, sucrose ester and diacetyl tartaric acid mono- and di-glycerol as common emulsifiers and process to obtain an emulsion by the following steps:

[0039] (b1) adding 0.5 parts of mono- and di-stearic glycerol, 0.3 parts of sucrose ester and 0.1 parts of diacetyl tartaric acid mono- and di-glycerol to 90 parts of water preheated to 70° C., and then adding 3 parts of sunflower oil and shearing at 3000 rpm for 10 minutes;

[0040] C. Then the emulsion obtained by the food compound emulsifier and the emulsion obtained by the common emulsifier are tested according to the following test method:

[0041] (c1) Using a Mastersizer 3000 laser particle size analyzer from Malvern Instruments Ltd., UK, the particle sizes of the emulsion obtained in Example 1 and the emulsion obtained with a common emulsifier were measured at 25° C. and 1800 r / min, and the measurements were repeated three times;

[0042] (c2) heating a portion of the emulsion obtained in Example 1 and an emulsion obtained with a common emulsifier at 137° C. for 30 seconds, and then detecting the particle size; (c3) adding 0.1, 0.2, 0.3, 0.4 and 0.5% by mass of edible salt (sodium chloride) to a portion of the emulsion obtained in Example 1 and an emulsion obtained with a common emulsifier, respectively, mixing and boiling for sterilization, and detecting the particle size after cooling;

[0043] (c4) taking a part of the emulsion obtained in Example 1 and the emulsion obtained by the common emulsifier, respectively, and heating them to 90° C., shearing them at 6000 rpm for 40 minutes under the heat preservation state, and measuring the particle size at 0, 10, 20, 25, 30, and 40 minutes;

[0044] (c5) Part of the emulsion obtained in Example 1 and the emulsion obtained with a common emulsifier were taken, respectively, mixed with 0.1% by mass of edible salt, sheared at 3000 rpm for 10 minutes, heated to 137° C. for 30 seconds, and the particle size was measured.

[0045] The results of the effects of high-intensity heat treatment, different concentrations of salt ions and thermal shear force alone or together on the particle size of the emulsifier are as follows: Figure 1-4 As shown, compared with commonly used emulsifiers, the emulsion obtained by using the food composite emulsifier in Example 1 has good heat resistance, salt resistance and shear resistance, and its particle size changes little under high-intensity heat treatment, different concentrations of salt ions and thermal shear force, and is maintained at a small level.

[0046] Example 2

[0047] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, comprising the following components:

[0048] 0.2 parts of mono- and di-glyceryl stearate, 0.2 parts of succinic glyceryl stearate, 0.5 parts of sodium caseinate, 3 parts of sunflower oil, 4 parts of sucrose, 2 parts of edible salt, 90.1 parts of water;

[0049] It is processed by the following steps:

[0050] (1) adding glyceryl succinate to water preheated to 70° C., adjusting the pH value to 7.0 with a sodium carbonate solution under high-speed shearing, adding mono- and di-glyceryl stearate, and high-speed shearing to obtain a mixed solution A, the shearing speed is 3000 rpm, and the shearing time is 10 minutes;

[0051] (2) adding sodium caseinate to boiling water and subjecting to high-speed shearing to obtain a mixed solution B at a shearing speed of 3000 rpm for 15 min;

[0052] (3) under shearing state, adding sunflower seed oil to mixed solution A, and then adding mixed solution B, obtaining mixed solution C after high-speed shearing, the shearing speed is 3000 rpm, and the shearing time is 15 minutes;

[0053] (4) adding sucrose and edible salt under shearing state, fixing the volume to obtain mixed solution D, the shearing speed was 3000 rpm, and the shearing time was 5 min;

[0054] (5) Preheat the mixed solution D to 70°C, homogenize it with a high-pressure homogenizer at a pressure of 25 MPa, and then sterilize it with UHT and fill it.

[0055] Example 3

[0056] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, comprising the following components:

[0057] 0.2 parts of mono- and di-glycerol stearate, 0.2 parts of succinic glyceryl stearate, 0.5 parts of sodium caseinate, 3 parts of anhydrous butter, 3 parts of sucrose, 2 parts of edible salt, 81.1 parts of milk, 10 parts of water;

[0058] It is processed by the following steps:

[0059] (1) adding glyceryl succinate stearate to milk preheated to 70° C., adjusting the pH value to 7.5 with sodium carbonate solution under high-speed shearing, adding mono- and di-glyceryl stearate, and high-speed shearing to obtain a mixed solution A, the shearing speed is 5000 rpm, and the shearing time is 10 minutes;

[0060] (2) adding sodium caseinate to boiling water and subjecting the mixture to high-speed shearing to obtain a mixed solution B at a shearing speed of 5000 rpm for 20 min;

[0061] (3) under shearing condition, anhydrous butter was added to mixed solution A, and then mixed solution B was added, and mixed solution C was obtained after high-speed shearing, the shearing speed was 3000 rpm, and the shearing time was 15 min;

[0062] (4) adding sucrose and edible salt under shearing state, fixing the volume to obtain mixed solution D, the shearing speed was 5000 rpm, and the shearing time was 5 min;

[0063] (5) Preheat the mixed solution D to 70°C, homogenize it with a high-pressure homogenizer at a pressure of 25 MPa, and then sterilize it with UHT and fill it.

[0064] Example 4

[0065] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, comprising the following components:

[0066] 0.2 parts of mono- and di-glyceryl stearate, 0.2 parts of succinic glyceryl stearate, 0.5 parts of sodium caseinate, 3 parts of sweet orange essential oil, 3 parts of sucrose, 2 parts of edible salt, 10 parts of water, 81.1 parts of juice;

[0067] It is processed by the following steps:

[0068] (1) adding succinic acid glyceryl stearate to juice preheated to 70° C., adjusting the pH value to 7.0 with a sodium carbonate solution under high-speed shearing, adding mono- and di-glyceryl stearate, and high-speed shearing to obtain a mixed solution A, the shearing speed is 5000 rpm, and the shearing time is 10 minutes;

[0069] (2) adding sodium caseinate to boiling water and subjecting to high-speed shearing to obtain a mixed solution B at a shearing speed of 5000 rpm for 15 min;

[0070] (3) under shearing state, the sweet orange essential oil was added to the mixed solution A, and then the mixed solution B was added, and the mixed solution C was obtained after high-speed shearing, the shearing speed was 5000 rpm, and the shearing time was 15 minutes;

[0071] (4) adding sucrose and edible salt under shearing state, fixing the volume to obtain mixed solution D, the shearing speed was 5000 rpm, and the shearing time was 5 min;

[0072] (5) Preheat the mixed solution D to 70°C, homogenize it with a high-pressure homogenizer at a pressure of 25 MPa, and then sterilize it with UHT and fill it.

[0073] Example 5

[0074] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, comprising the following components:

[0075] 0.2 parts of mono- and di-laurin glyceryl esters, 0.2 parts of glyceryl succinate stearate, 0.5 parts of sodium caseinate, 3 parts of sunflower oil, 4 parts of sucrose, 92.1 parts of water;

[0076] It is processed by the following steps:

[0077] (1) adding glyceryl succinate to water preheated to 70° C., adjusting the pH value to 7.0 with sodium carbonate solution under high-speed shearing, adding monolaurin and dilaurin, and high-speed shearing to obtain a mixed solution A, the shear speed is 3000 rpm, and the shear time is 15 minutes;

[0078] (2) adding sodium caseinate to boiling water and subjecting the mixture to high-speed shearing to obtain a mixed solution B at a shearing speed of 3000 rpm for 20 min;

[0079] (3) under shearing state, adding sunflower seed oil to mixed solution A, and then adding mixed solution B, obtaining mixed solution C after high-speed shearing, the shearing speed is 3000 rpm, and the shearing time is 15 minutes;

[0080] (4) adding sucrose under shearing condition, fixing the volume to obtain mixed solution D, with a shearing speed of 3000 rpm and a shearing time of 5 min;

[0081] (5) Preheat the mixed solution D to 70°C, homogenize it with a high-pressure homogenizer at a pressure of 30 MPa, and then sterilize it with UHT and fill it.

[0082] Example 6

[0083] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, comprising the following components:

[0084] 0.2 parts of mono- and di-laurin glyceryl esters, 0.2 parts of succinic glyceryl laurate, 0.5 parts of sodium caseinate, 3 parts of sunflower oil, 4 parts of sucrose, 92.1 parts of water;

[0085] It is processed by the following steps:

[0086] (1) adding succinic acid glyceryl laurate to water preheated to 70° C., adjusting the pH value to 7.0 with a sodium carbonate solution under high-speed shearing, adding mono- and di-laurin glyceryl, and high-speed shearing to obtain a mixed solution A, the shearing speed being 3000 rpm, and the shearing time being 10 minutes;

[0087] (2) adding sodium caseinate to boiling water and subjecting to high-speed shearing to obtain a mixed solution B at a shearing speed of 3000 rpm for 15 min;

[0088] (3) under shearing state, adding sunflower seed oil to mixed solution A, and then adding mixed solution B, obtaining mixed solution C after high-speed shearing, the shearing speed is 3000 rpm, and the shearing time is 15 minutes;

[0089] (4) adding sucrose under shearing condition, fixing the volume to obtain mixed solution D, with a shearing speed of 3000 rpm and a shearing time of 10 min;

[0090] (5) Preheat the mixed solution D to 70°C, homogenize it with a high-pressure homogenizer at a pressure of 30 MPa, and then sterilize it with UHT and fill it.

[0091] Comparative Example 1

[0092] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that polyglycerol esters commonly used in food processing are used to replace mono- and di-glycerol stearates, and the remaining operations are the same as Example 2.

[0093] Comparative Example 2

[0094] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that sucrose esters commonly used in food processing are used to replace mono- and di-glycerol stearates, and the remaining operations are the same as Example 2.

[0095] Comparative Example 3

[0096] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that diacetyl tartaric acid mono- and di-glycerides commonly used in food processing are used to replace mono- and di-glycerol stearates, and the remaining operations are the same as in Example 2.

[0097] Comparative Example 4

[0098] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that succinic acid glyceryl stearate is replaced by polyglycerol esters commonly used in food processing, and the remaining operations are the same as Example 2.

[0099] Comparative Example 5

[0100] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that sucrose esters and enzymatic phospholipids commonly used in food processing are used to replace mono- and di-glyceryl stearate and succinic acid glyceryl stearate, and the remaining operations are the same as Example 2.

[0101] Comparative Example 6

[0102] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that sucrose esters and polyglycerol esters commonly used in food processing are used to replace mono- and di-glyceryl stearate and succinic acid glyceryl stearate, and the remaining operations are the same as Example 2.

[0103] Comparative Example 7

[0104] A beverage containing a heat-resistant, salt-resistant and shear-resistant food compound emulsifier, which differs from Example 2 in that sodium caseinate is replaced by sodium octenyl succinate starch commonly used in food processing, and the remaining operations are the same as Example 2.

[0105] Comparative Example 8

[0106] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, which differs from Example 2 in that sodium caseinate is removed and the mixture is supplemented with water, and the remaining operations are the same as Example 2.

[0107] Comparative Example 9

[0108] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, which differs from Example 2 in that in step (3), mixed solution A and mixed solution B are first mixed and then sunflower seed oil is added.

[0109] Comparative Example 10

[0110] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, which differs from Example 2 in that succinic acid glyceryl stearate is added to 30° C. water in step (1), and the remaining operations are the same as Example 2.

[0111] Comparative Example 11

[0112] A beverage containing a heat-resistant, salt-resistant and shear-resistant food composite emulsifier, which differs from Example 2 in that in step (1), succinic acid glyceryl stearate is added to water preheated to 70° C., and no sodium carbonate solution is added to adjust the pH after high-speed shearing, and the remaining operations are the same as Example 2.

[0113] The effects of heat, salt and shear on the emulsification stability of Examples 2-6 and Comparative Examples 1-11 were measured by measuring the particle size after processing. The product after homogenization in step (5) of Examples 2-6 and Comparative Examples 1-11 was recorded as before processing, and the product after UHT sterilization and filling in step (5) was recorded as after processing. The particle size detection method was to use a Mastersizer 3000 laser particle size analyzer from Malvern Instruments Ltd., UK, at 25°C and 1800 r / min, and the measurement was repeated three times. The measurement results are shown in the table below.

[0114] serial number Particle size before processing / μm Particle size after processing / μm Example 2 0.376 0.412 Example 3 0.498 0.501 Example 4 0.356 0.369 Example 5 0.331 0.354 Example 6 0.359 0.354 Comparative Example 1 0.393 2.615 Comparative Example 2 0.395 1.436 Comparative Example 3 0.314 2.109 Comparative Example 4 0.368 2.372 Comparative Example 5 0.346 3.331 Comparative Example 6 0.396 14.646 Comparative Example 7 2.368 8.365 Comparative Example 8 0.216 10.356 Comparative Example 9 1.379 2.564 Comparative Example 10 0.524 1.395 Comparative Example 11 1.213 2.002

[0115] From the comparison results of the particle size before and after processing, it can be seen that the particle size of Examples 2-6 before and after processing is smaller and the particle size change is small, which shows that the present invention has a good emulsification effect on oils and fats, can play a role in stabilizing oils and fats, and can resist strong heat, strong shear treatment and salt ions in the formula during the production and processing process. Harsh factors, such as, can maintain stable emulsification performance, thereby ensuring the oil stability of the product during the shelf life.

[0116] Comparative Examples 1-6 respectively use other emulsifiers to replace the small molecule emulsifier in the formula of the present invention. The particle size before processing is small, and the particle size after processing is significantly increased, which shows that the emulsifiers of Comparative Examples 1-6 have a good emulsification effect and can make the initial particle size relatively small, but are not resistant to heat treatment and mechanical shearing. The stability of the product decreases after heat and shear treatment. Most processed foods are inevitably subject to shear forces such as sterilization and material mixing. Therefore, poor processing tolerance will make it difficult to ensure the stability of the product during the shelf life, and it is easy to cause quality problems such as fat floating and oil droplet aggregation.

[0117] In Comparative Example 7, sodium starch octenyl succinate was used to replace sodium caseinate, and the product not only had an increased initial particle size, but also a significantly increased particle size after processing, indicating that its emulsifying effect of the emulsifier was poor and its tolerance to production and processing was also poor. Comparative Example 8 removed the macromolecular emulsifier sodium caseinate, so its initial particle size was small, but due to the lack of macromolecular emulsifier, its resistance to processing conditions and the stability of the emulsification effect were very poor. After processing, due to the large amount of small molecular emulsifier falling off, fat aggregation occurred, and the particle size increased sharply, bringing stability risks. In the preparation process of Comparative Example 9, sodium caseinate was mixed with mono- and di-glycerides and succinic acid monoglyceride before the oil, but was not added after the oil and mono- and di-glycerides and succinic acid monoglyceride interacted with each other. Therefore, it did not fully stretch, resulting in a larger particle size. In Comparative Example 10, due to the low dissolution temperature of succinic acid glyceryl stearate, it failed to fully dissolve. Not only did the presence of its own particles increase the particle size of the emulsion, but also the incomplete dissolution of itself led to a decrease in emulsification efficiency and the ability to resist adverse processing factors, resulting in an increase in the particle size of the emulsion before and after processing. In Comparative Example 11, since the pH value of the succinic acid glyceryl stearate solution after dissolution was not adjusted, the solution was in an acidic state. Not only did the succinic acid glyceryl stearate itself appear cloudy agglomerates, but the added sodium caseinate also aggregated in an acidic environment, resulting in a significant increase in the particle size of the samples before and after processing.

[0118] In summary, the emulsifier compounding method provided by the present invention can not only provide a smaller initial particle size, but also be able to withstand high-intensity heat treatment, high-concentration salt ions and shear damage, so that the fat in terminal products such as food and beverages has a better stabilizing effect, and can ensure the stability of product quality, and no stability problems such as fat floating will occur during the shelf life.

Claims

1. Application of a heat-resistant, salt-resistant and shear-resistant food compound emulsifier in the preparation of food, characterized in that: The food is composed of the following components in parts by weight: 0.1-3 parts of mono- and di-glycerides, 0.1-3 parts of succinic acid monoglyceride, 1-5 parts of sodium caseinate, 2-10 parts of oil, 73-92.8 parts of continuous phase, and 4-6 parts of additives; the continuous phase is one or more of water, milk, fruit juice and glucose syrup, and the additive is one or more of salt, sucrose, pectin, sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan, sodium hexametaphosphate, sodium tripolyphosphate, sodium bicarbonate and citric acid; the method for preparing the food comprises: The process is as follows: adding succinic acid monoglyceride to a continuous phase preheated to 70-75°C, adjusting the pH to 7.0-7.5 with alkali under shearing conditions, adding monoglycerides and diglycerides, and shearing to obtain a mixed solution A; adding sodium caseinate to boiling water, and shearing to obtain a mixed solution B; adding oil to the mixed solution A under shearing conditions, and then adding the mixed solution B, and shearing at high speed to obtain a mixed solution C; adding additives under shearing conditions, fixing the volume, and obtaining a mixed solution D; preheating the mixed solution D to 70-75°C, homogenizing at 25-30Mpa, sterilizing, and filling.

2. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: The mono- and di-glycerides are one or more of mono- and di-glycerol stearate, mono- and di-glycerol oleate, mono- and di-glycerol linoleate, mono- and di-glycerol palmitate, mono- and di-glycerol behenate, mono- and di-glycerol laurate, and mono- and di-glycerol linolenate.

3. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: The succinic acid monoglyceride is one or more of succinic acid glyceryl stearate, succinic acid glyceryl oleate, succinic acid glyceryl linoleate, succinic acid glyceryl palmitate, succinic acid glyceryl behenate, succinic acid glyceryl laurate and succinic acid glyceryl linolenate.

4. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: The oil is one or more of vegetable oil, hydrogenated vegetable oil, animal oil, essential oil and medium chain triglyceride.

5. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: In the step of preparing the food, the alkali is one or more of sodium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate.

6. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: In the method for preparing food, all the shearing speeds are 3000-5000 rpm.

7. The use of the heat-resistant, salt-resistant and shear-resistant food composite emulsifier according to claim 1 in preparing food, characterized in that: In the method for preparing food, all the shearing times are 5-20 minutes.

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