A fresh soybean source soybean oil body and its application

Abstract

The present invention discloses a fresh soybean-derived soybean oil body and its applications. Fresh soybeans at 8-9 maturity are washed with weakly alkaline water and then subjected to a water bath to obtain pretreated soybeans; the pretreated soybeans are crushed, deionized water is added for pulping, the residue is collected after filtration, and the remaining slurry is soymilk; the soymilk is heated in a water bath at 50-100 °C with intermittent stirring, the water bath temperature is lowered to 3-6 °C, sucrose is added, and after uniform dispersion, it is subjected to freezing centrifugation, and the upper cream is repeatedly collected to obtain the fresh soybean-derived soybean oil body. The present invention uses fresh soybeans to prepare a fresh soybean-derived soybean oil body, which can be used to improve the delivery rate of curcumin and resveratrol; improve the oxidation stability of the oil body; delay the release and absorption of fatty acids in the body; prepare simulated fat or functional simulated fat; prepare flavor sauces. When prepared into simulated fat, it is rich in unsaturated fatty acids, has strong antioxidant and lipid-lowering, blood pressure-lowering and other active functions; and is not prone to problems such as "oil leakage" and oxidation.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a fresh soybean-derived soybean oil body and its application. Background Art

[0002] Soybean oil bodies are rich in nutrients, containing beneficial health compounds such as unsaturated fatty acids, tocopherols, and phytosterols, and are cholesterol-free, which has a positive effect on preventing diseases such as cardiovascular diseases and hyperlipidemia, and has great potential in the development of low-fat foods, attracting great attention. Soybean oil bodies are the smallest organelles in soybean seeds, with a diameter of about 0.5 - 2.0 μm. They have a triacylglycerol core and a layer of phospholipids on the surface, and some protein molecules are embedded in the phospholipids. Due to the steric hindrance between the proteins on the surfaces of adjacent oil bodies, soybean oil bodies are not easily aggregated. Moreover, the phospholipid-protein structure on the surface of soybean oil bodies endows them with good loading function and excellent emulsifying properties, and can be used as a natural emulsifier and a new carrier for delivering lipophilic bioactive compounds such as resveratrol and curcumin, and has important application value in the development of functional plant-derived emulsion products.

[0003] The soybean oil bodies extracted by the prior art mainly use mature dry soybean seeds as raw materials. These soybean seeds will undergo a series of changes such as mildew, rancidity, deterioration, and oil soaking during storage. Especially during storage, more enzymes will be produced. Due to the action of these enzymes, the nutrients in the soybean oil bodies will be consumed, and the free fatty acids in the dry beans will increase. In addition, before extracting soybean oil bodies from dry beans, the soybean seeds must be pretreated by soaking for a long time to expand. During the pretreatment process, the activities of endogenous proteases and the like are enhanced, which will degrade the oil body proteins, change the structure of the oil body proteins, affect the stability of the oil bodies, resulting in a low extraction rate of the oil bodies, a low ability of the oil bodies to load active ingredients such as resveratrol and curcumin, and their stability is also easily damaged under extreme environments such as enzymatic hydrolysis, freezing, near isoelectric point, or high-concentration salt solutions, thus limiting the application of soybean oil bodies in food processing.

[0004] In addition, soybean oil bodies are rich in nutrients, containing beneficial health compounds such as unsaturated fatty acids, tocopherols, and phytosterols, and are cholesterol-free, which play a positive role in preventing cardiovascular diseases, hyperlipidemia and other diseases. As natural emulsified oil droplet particles, during the extraction process of soybean oil bodies, after beating, the protein storage vacuoles rupture, causing some proteins to be released and adsorbed on the surface of the oil bodies, which can be evenly dispersed in the aqueous phase system to form a natural O / W emulsion. It is a protein-stabilized emulsion with the characteristics of pre-emulsified oil and weak gel properties, and has great potential in the development of animal-simulated fats. A low-fat diet is undoubtedly an important means to maintain the health of residents. In order to reduce the content of animal fats in food formulations, simulated fats that can be used to simulate part or all of the fats and generate less calories than fats are constantly being developed. With the in-depth study of simulated fats, it has been found that the simulated fats prepared by existing technologies are prone to problems such as "oil leakage" and oxidation, and their fat simulation effect still needs to be further improved. Summary of the Invention

[0005] Aiming at the deficiencies of the existing technology, the present invention provides a fresh soybean-derived soybean oil body and its application. The present invention uses fresh soybeans that are 8-9 mature, harvested at the end of the initial ripening stage, the beginning of the yellow leaf stage, with full pods and green pods (35-45 days after the final flowering of soybeans), as the main raw material to prepare soybean oil bodies. The prepared soybean oil bodies have a high extraction rate, strong functionality, good stability, a wide range of applications, can efficiently load active ingredients such as curcumin, can effectively improve the stability of plant-derived emulsions and enhance the antioxidant, hypoglycemic, cholesterol-lowering, and anti-inflammatory biological activities of products, and can effectively inhibit the digestion process of fats, delay the release and absorption of fatty acids in the body, and have high application value. Prepared into simulated fat, it is low in fat and cholesterol-free, rich in unsaturated fatty acids, and has strong antioxidant, lipid-lowering, and blood pressure-lowering active functions; it has a delicate and smooth taste, a pure flavor, high thermal stability, is highly similar to animal fat, can partially or completely replace animal fat, and can be applied to low-fat foods, vegetarian meat foods, flavor sauces, ice cream, plant cream and other products; and it is not prone to problems such as "oil leakage" and oxidation.

[0006] The present invention is realized through the following technical solutions:

[0007] In the first aspect of the present invention, a fresh soybean-derived soybean oil body is provided, which is prepared by the following method:

[0008] S01: Wash fresh soybeans that are 8-9 mature with weakly alkaline water, and then perform a water bath to obtain pretreated soybeans;

[0009] S02: Crush the pretreated soybeans, add deionized water to make a slurry, filter and collect the residue, and the remaining slurry is soymilk;

[0010] S03: Heat the soy milk in a water bath at 50 - 100°C with intermittent stirring. Then, lower the water bath temperature to 3 - 6°C, add sucrose, disperse it evenly, and perform freeze - centrifugation. Collect the upper cream to obtain fresh soybean - sourced soybean oil bodies.

[0011] Preferably, in step S01, the 8 - 9 - mature fresh soybeans are: the fresh soybeans harvested 35 - 45 days after the final flowering of soybeans when it is at the end of the early - ripening stage, the beginning of the yellow - leaf stage, the beans are full in the pods, and the pods are green; the weakly alkaline water is a 0.5wt% sodium bicarbonate aqueous solution; the water bath is: water bath in weakly alkaline water at 3 - 10°C for 10 - 30 min;

[0012] More preferably, select the soybeans at 35 - 45 days after the final flowering stage of soybeans, at the end of the early - ripening stage, the beginning of the yellow - leaf stage, the beans are full in the pods, and the pods are green for picking. The timely shelling is carried out within 72 hours after the pods are picked.

[0013] More preferably, the bean grains are screened to select fresh soybean seeds that are plump, without defects, spoilage, and mildew. Place the selected fresh soybean seeds in a fresh - keeping warehouse or fresh - keeping room at a temperature of 0 - 5°C and a humidity of 60 - 99% for standby.

[0014] Preferably, in step S02, the amount of deionized water used is 6 - 10 times the mass of the pretreated soybeans; the speed of beating is 18,000 r / min and the time is 1 - 3 min.

[0015] Preferably, in step S03, the temperature of the water - bath heating is 20 - 50 min; the intermittent stirring is to stir once every 5 - 10 min; the freeze - centrifugation is to centrifuge at 8000 - 16000 r / min in a freeze - centrifuge at 3 - 6°C for 40 - 70 min; the collection of the upper cream is: after the first collection of the upper cream, the remaining lower solution is centrifuged and collected 2 - 4 times; the addition amount of sucrose accounts for 20% of the total mass of the soy milk.

[0016] More preferably, the filtration is: passing through a 200 - 300 - mesh filter screen.

[0017] Preferably, the preparation method further includes the following steps:

[0018] Prepare the fresh soybean - sourced soybean oil bodies obtained in step S03 into an oil - body emulsion and mix it evenly with a hydroxypropyl methylcellulose - pectin mixed emulsion, and then perform spray - drying;

[0019] More preferably, the preparation method of the hydroxypropyl methylcellulose - pectin mixed emulsion is: mix hydroxypropyl methylcellulose and pectin at a mass ratio of 1 - 3:1, and disperse it evenly in 10 - 20 times the mass of deionized water to obtain a hydroxypropyl methylcellulose - pectin mixed emulsion;

[0020] More preferably, the preparation method of the oil body emulsion is as follows: uniformly disperse the fresh soybean source soybean oil bodies in 10-20 times the mass of deionized water to obtain the oil body emulsion;

[0021] More preferably, the volume ratio of the oil body emulsion to the hydroxypropyl methylcellulose-pectin mixed emulsion is 1:1-3.

[0022] More preferably, the inlet temperature of spray drying is 100-200 °C and the outlet temperature is 80 °C.

[0023] In the second aspect of the present invention, there is provided the use of fresh soybean source soybean oil bodies in at least one of the following 1) to 5):

[0024] 1) Improving the delivery rate of curcumin and resveratrol;

[0025] 2) Improving the oxidative stability of the oil bodies;

[0026] 3) Retarding the release and absorption of fatty acids in the body;

[0027] 4) Preparing a simulated fat or a functional simulated fat

[0028] 5) Preparing a flavor sauce.

[0029] In the third aspect of the present invention, there is provided a simulated fat, comprising the following raw materials:

[0030] Fresh soybean source soybean oil body emulsion, and at least one of a mixed oil body emulsion, a flavor ingredient, and a hydration solution;

[0031] The fresh soybean source soybean oil body emulsion is obtained by dispersing fresh soybean source soybean oil bodies in deionized water;

[0032] The mixed oil body emulsion is obtained by dispersing a mixed oil body in deionized water;

[0033] The mixed oil body is obtained by mixing and extracting sunflower oil bodies, sesame oil bodies, peanut oil bodies and walnuts;

[0034] The flavor ingredient is prepared by mixing fresh figs, seaweeds, orange peels and coconut meats;

[0035] The hydration solution is obtained by mixing konjac flour, inulin, carrageenan and polydextrose and dispersing them in distilled water at room temperature;

[0036] Preferably, the addition amount of the mixed oil body emulsion accounts for 1-10% of the total mass of the fresh soybean source soybean oil body emulsion;

[0037] Preferably, the addition amount of the flavor ingredient accounts for 1-10% of the total mass of the fresh soybean source soybean oil body emulsion;

[0038] Preferably, the addition amount of the hydration solution accounts for 2-10% of the total mass of the fresh soybean source soybean oil body emulsion.

[0039] Preferably, the mixed oil body is prepared by the following method:

[0040] (a) Select sunflower seeds, sesame seeds, peanuts and walnuts with plump grains, no rotting or deterioration, and no defects. After mixing, wash them with deionized water, and then soak them in deionized water at 3-10°C for 18-24 hours to obtain pretreated raw materials;

[0041] (b) The pretreated raw materials are beaten and sieved. The collected residue and the remaining slurry are heated in a water bath at 50-100°C for 20-50 minutes, stirred once every 5-10 minutes. After heating, cool them to 3-6°C in an ice-water bath, add sucrose, and after uniform dispersion, add them to a refrigerated centrifuge at 3-6°C and centrifuge at 8000-16000 r / min for 40-70 minutes. Repeat collecting the upper cream 2-4 times to obtain the mixed oil body;

[0042] More preferably, the addition amount of the sucrose accounts for 20% of the total mass of the slurry.

[0043] Preferably, the flavoring ingredient is prepared by the following method: Mix fresh figs, seaweed, orange peel and coconut meat, add 8-15 times the mass of pure water, then add white vinegar, and boil at 100°C for 30-60 minutes. Cool to room temperature, filter and collect the residue, and the remaining slurry is the flavoring ingredient.

[0044] Preferably, the filtration is through a 200-300 mesh filter screen.

[0045] Preferably, it is characterized in that it is prepared by the following method:

[0046] Add at least one of the mixed oil body emulsion, the flavoring ingredient and / or the hydration solution to the fresh soybean source soybean oil body emulsion in sequence, shear at a high speed, then let it stand, heat in a water bath and then cool to room temperature, and refrigerate to obtain the simulated fat.

[0047] Preferably, the addition amount of the hydration solution accounts for 1-20% of the total mass of the fresh soybean source soybean oil body emulsion.

[0048] Preferably, the high-speed shearing is: high-speed shearing at a speed of 8000-12000 r / min for 3-10 minutes.

[0049] Preferably, the standing time is 10-30 minutes.

[0050] Preferably, the water bath heating is: water bath at 80-120°C for 30-90 minutes.

[0051] Preferably, the refrigeration is placing at 1-10°C for 12-36 hours.

[0052] In the fourth aspect of the present invention, there is provided a functional simulated fat, and its preparation method is: adding an active peptide and / or dietary fiber to the simulated fat, and obtaining the functional simulated fat after uniform dispersion;

[0053] Adding the active peptide to the product obtained after water bath heating in step (2) of the preparation method of the simulated fat to prepare the functional simulated fat.

[0054] Preferably, the active peptide is obtained by mixing soy peptide, peanut peptide, and walnut peptide; the addition amount of the active peptide accounts for 1-10% of the total amount of the simulated fat;

[0055] Preferably, the dietary fiber is obtained by mixing soy dietary fiber, peanut dietary fiber, and walnut dietary fiber, and the addition amount of the dietary fiber accounts for 1-10% of the total amount of the simulated fat.

[0056] In the fifth aspect of the present invention, there is provided a flavor sauce, and its preparation method is: mixing the residue collected from the preparation of fresh soybean-derived soybean oil bodies, the residue collected from the preparation of mixed oil bodies, and the residue collected from the preparation of flavor ingredients to obtain a mixed residue, adding an ingredient obtained by mixing cooking wine, soy sauce, and olive oil to the mixed residue, and heating after mixing evenly to obtain the flavor sauce;

[0057] Preferably, the mass ratio of the mixed residue to the ingredient is 6-8:4-2.

[0058] Preferably, the mass ratio of the residue collected from the preparation of fresh soybean-derived soybean oil bodies, the residue collected from the preparation of mixed oil bodies, and the residue collected from the preparation of flavor ingredients is 2-3:5-2:3-5.

[0059] More preferably, the mass ratio of the cooking wine, soy sauce, and olive oil is 2-3:3-5:5-2.

[0060] More preferably, the heating is: microwave heating at a power of 700-800W for 6-10min.

[0061] The beneficial effects of the present invention are:

[0062] (1) The present invention uses fresh soybean seeds rich in active substances such as vitamin C and polyphenols as the main raw material to prepare soybean oil bodies for the first time. Compared with the prior art, the fresh soybean seeds of the present invention do not need to be pretreated by soaking and can be directly subjected to oil body extraction. The extraction rate of soybean oil bodies is high, and energy, water, and consumption are reduced. The product of the present invention has high stability and high functionality, can efficiently load active ingredients such as curcumin and resveratrol, has significant antioxidant, hypoglycemic, cholesterol-lowering, and anti-inflammatory biological activities, and can effectively inhibit the digestion process of fat and delay the release and absorption of fatty acids in the body, and is suitable for consumers with obesity, hyperglycemia, and hyperlipidemia.

[0063] (2) The present invention is the first to use fresh soybean oil bodies as the main raw material to prepare simulated fat. Compared with the existing technology, fresh soybeans have a high content of active ingredients, and no soaking pretreatment is required. The oil bodies can be directly extracted, and the oil body extraction rate is high, which saves energy, water and consumption. Fresh soybean oil bodies have higher emulsification stability and processing applicability, and the prepared simulated fat has more superior texture characteristics.

[0064] (3) The present invention is the first to add mixed oil bodies such as peanuts, sesame seeds, sunflower seeds and walnuts to fresh soybean oil bodies to prepare simulated fat. The unsaturated fatty acid composition of the prepared simulated fat is more balanced and reasonable. The prepared simulated fat has the unique aromatic taste of peanuts, sesame seeds, sunflower seeds and walnuts, and effectively improves the beany smell brought by fresh soybean oil bodies to the simulated fat.

[0065] (4) The present invention adds flavor ingredients made from seaweed, figs, orange peel and coconut meat to the simulated fat. The flavor ingredients have unique flavor and are rich in colloid and bioactive ingredients. The ingredients interact with other ingredients of the simulated fat through the Maillard reaction and other intermolecular interactions, giving the simulated fat better texture and functional properties, a more unique taste, and a more superior delicate, smooth and chewy taste.

[0066] (5) The present invention is the first to use small molecule plant active peptides to replace macromolecular plant proteins such as soy protein for the preparation of simulated fat. The active peptides not only give simulated fat excellent emulsification and gelation properties, but also replace chemical antioxidants to improve the antioxidant activity of the product and extend the shelf life of the product. In addition, the addition of functional dietary fiber of the present invention further improves the texture characteristics and active functions of the product, and effectively delays the release of fatty acids in the gastrointestinal tract of the product.

[0067] (6) The combination of various raw materials selected in the present invention greatly exerts the synergistic effect among various nutrients. The functional simulated fat product has good fat simulation effect and reasonable nutrient composition. It has excellent health functions such as improving immunity, lowering blood pressure, lowering blood lipids, improving memory, protecting cardiovascular and cerebrovascular vessels, anti-tumor and anti-fatigue. The product can be used to develop low-fat or fat-free foods, beverages, etc., suitable for people of different age groups, and has huge development potential.

[0068] (7) The present invention rationally utilizes the residue to simultaneously obtain a new type of sauce, turning waste into treasure and saving resources. The technology of the present invention does not add any organic solvents, does not emit any toxic and harmful substances, is a green preparation process, energy-saving and environmentally friendly, and safe to eat, and has excellent promotion value. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 : Comparison of curcumin delivery capacity of fresh soybean oil bodies and dry soybean oil bodies.

[0070] Figure 2 :Comparison of oxidative stability of soybean oil bodies derived from fresh beans and soybean oil bodies derived from dry beans.

[0071] Figure 3 : Comparison of fatty acid release rates from soybean oil bodies in simulated intestinal digestion.

[0072] Figure 4 : The hydroxyl radical scavenging rate of low-fat minced meat prepared by replacing 60% of pork back fat with simulated fat of the present invention.

[0073] Figure 5 : The DPPH radical scavenging rate of the low-fat minced meat prepared by replacing 60% of the pig back fat with simulated fat of the present invention. DETAILED DESCRIPTION

[0074] It should be noted that the following detailed descriptions are illustrative and are intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present application belongs.

[0075] As described in the background technology, the soybean oil bodies extracted by the prior art are mainly made from mature dry soybean seeds. During the pretreatment of dry soybeans, the activity of endogenous proteases is enhanced, which will degrade the oil body protein, change the structure of the oil body protein, and affect the stability of the oil body, resulting in a low oil body extraction rate, a low ability to load active ingredients such as resveratrol and curcumin, and poor stability. The preparation of simulated fat is prone to problems such as "oil leakage" and oxidation.

[0076] Based on this, the present invention provides a soybean oil body from fresh soybean and its application. The present invention has found through research that the soybean oil body prepared with 8-9 mature fresh soybean as raw material has a high extraction rate, saves energy, water and reduces consumption; has high stability, high functionality, can efficiently load active ingredients such as curcumin and resveratrol, has significant biological activities such as anti-oxidation, hypoglycemic, cholesterol-lowering and anti-inflammatory, and can effectively inhibit the digestion process of fat and delay the release and absorption of fatty acids in the body.

[0077] The present invention has found through research that by adding mixed oil bodies such as peanuts, walnuts, sesame seeds and sunflower seeds to soybean oil bodies, the unsaturated fatty acid composition of the prepared simulated fat is more reasonable. In addition, the peanut, walnut, sesame and sunflower seed oil bodies all have unique aromatic flavors, which significantly improve the beany smell of soybean oil bodies, thereby achieving an improvement in the flavor of the simulated fat.

[0078] The pericarp of fig also contains a large amount of pectin, which is an excellent gelling agent. After the seaweed is boiled, the filtrate has a rich gum content and excellent gelling properties, which can significantly improve the gelling properties of the simulated fat. Orange peel can significantly improve the nutritional and health care functions and flavor quality of the simulated fat. The flavor ingredient combination of the present invention can give full play to the synergistic effect of the nutritional and flavor components of each flavor ingredient, and significantly improve the flavor and gelling properties and other qualities of the simulated fat.

[0079] In order to enable those skilled in the art to more clearly understand the technical solutions of the present application, the technical solutions of the present application will be described in detail below in conjunction with specific embodiments. If the specific experimental conditions are not specified in the embodiments, they are usually in accordance with conventional conditions or the conditions recommended by the reagent company; the reagents, consumables, etc. used in the following embodiments, unless otherwise specified, can be obtained through commercial channels.

[0080] Example 1: Preparation of fresh bean soybean oil bodies

[0081] (1) Harvesting, 45 days after the final flowering stage of soybeans, at the beginning of the yellow leaf stage, pick the pods with full beans and greenish-yellow pods. After picking, immediately perform shelling to obtain fresh soybean seeds, and place them in a preservation room at a temperature of 3°C and a humidity of 99% for standby.

[0082] (2) Cleaning and water bath, screen the fresh soybean seeds harvested in step (1) with plump grains, no defects, spoilage or mildew. After washing with weak alkaline water (pure water added with 0.5% sodium bicarbonate), place them in a 4°C weak alkaline water bath for 30 minutes.

[0083] (3) Pulping, put the fresh soybean seeds after the alkaline water bath in step (2) into a high-speed tissue grinder, add deionized water at 4°C with a weight 10 times that of the soybean seeds, and pulp at 18000 r / min for 3 minutes. The slurry is filtered through a 300-mesh sieve to obtain soybean milk.

[0084] (4) Extracting oil bodies, heat the soybean milk obtained in step (3) in a 90°C water bath for 40 minutes, stir once every 5 minutes. After heating, cool it to 4°C in an ice water bath, add sucrose (20%), disperse it evenly, and then centrifuge it in a 4°C refrigerated centrifuge at 12000 r / min for 60 minutes. Collect the upper cream, and repeat centrifugation and collection of the upper cream 4 times for the lower solution. The collected upper cream is the fresh bean soybean oil body.

[0085] Example 2: Preparation of fresh bean soybean oil body products

[0086] (1) Mix hydroxypropyl methylcellulose and pectin in an equal mass ratio, and use a high-speed dispersion homogenizer to uniformly disperse them in 15 times the deionized water under a pressure of 100 Mpa to obtain a hydroxypropyl methylcellulose-pectin mixed emulsion.

[0087] (2) Using a high-speed dispersion homogenizer, the soybean oil bodies prepared in Example 1 were uniformly dispersed in 15 times the amount of deionized water under a pressure of 100 Mpa to obtain a fresh soybean oil body emulsion.

[0088] (3) The soybean oil body emulsion in step (2) and the hydroxypropyl methylcellulose-pectin mixed emulsion in step (1) were mixed at a volume ratio of 1:2 and uniformly dispersed under a pressure of 100 Mpa to obtain a stable fresh soybean oil body emulsion.

[0089] (4) The stable soybean oil body emulsion obtained in step (3) was spray-dried in a spray dryer (inlet temperature 180 °C, outlet temperature 80 °C) to obtain a stable fresh soybean oil body product.

[0090] Comparative Example 1: Preparation of dry bean soybean oil bodies

[0091] The difference from Example 1 was that fresh soybean seeds were replaced with dry soybean seeds, harvested, and around 55 days after the final flowering of soybeans, at the end of the full ripening stage, when the stems and leaves turned yellow and the pods were dry and dark brown, they were harvested and threshed, and then dried to obtain dry soybean seeds for storage and later use.

[0092] Comparative Example 2: Preparation of dry bean soybean oil body products

[0093] The difference from Example 2 was that the soybean oil bodies prepared in Example 1 were replaced with the soybean oil bodies prepared in Comparative Example 1.

[0094] Test Example 1

[0095] The soybean oil body emulsions prepared in Example 2 and Comparative Example 2 were respectively uniformly dispersed in 10 times the amount of deionized water using a high-speed disperser, and their pH values were adjusted to 1, 2, and 3 respectively to obtain soybean oil body emulsions with different pH values.

[0096] Curcumin was uniformly dispersed in 5 times the amount of deionized water using a high-speed disperser to obtain a curcumin emulsion.

[0097] The curcumin emulsion was uniformly dispersed in the soybean oil body emulsions with pH values of 1, 2, and 3 respectively using a high-speed disperser until the curcumin concentration reached 10 mg / mL, and the pH values of the three emulsions were adjusted to 7.

[0098] The unloaded curcumin was removed by centrifugation to obtain a curcumin-loaded soybean oil body emulsion.

[0099] The delivery rates of curcumin by soybean oil bodies at different pH values were calculated respectively, and the results are shown in Figure 1 . It can be seen that the delivery ability of curcumin by fresh bean-derived oil bodies was increased by about 11-16% compared with that of dry bean-derived oil bodies.

[0100] Test Example 2

[0101] (1) Before extracting soybean oil bodies, the mass M of the raw beans was measured using an electronic balance. After the extraction of the oil bodies was completed, the mass m of the oil bodies was measured using an electronic balance respectively. Finally, the extraction rates of the soybean oil bodies prepared in Example 1 and Comparative Example 1 were calculated according to the following formula, and the results are shown in Table 1. The results show that the extraction rate of soybean oil bodies from fresh bean sources is significantly higher than that from dry bean sources.

[0102]

[0103] (2) The soybean oil bodies extracted in Example 1 and Comparative Example 1 were respectively suspended in Tris-HCl buffer (10 mmol / L, pH 7.0) at a mass ratio of 1:40. After storing at 25°C for 1 day, they were diluted to an appropriate concentration (mass fraction 0.05%), and the particle size and Zeta potential of the oil bodies were measured using a Zetasizer Nano ZS90 particle size and potential analyzer. The results are shown in Table 3. The particle size and Zeta potential are important indicators for measuring the stability of oil body emulsions. The smaller the particle size of the oil body emulsion and the larger the absolute value of its Zeta potential, the more stable it is.

[0104] (3) 20 mL of the soybean oil body emulsions obtained in Example 1 and Comparative Example 1 were respectively placed in transparent glass bottles with a diameter of about 35 mm and a height of about 55 mm and sealed. After standing at room temperature for 7 days, the whey h and the total height H of the emulsion in the bottles were measured respectively. The creaming index of the oil body emulsions extracted in Example 1 and Comparative Example 1 was calculated according to the following formula, and the results are shown in Table 1. The smaller the creaming index of the emulsion, the better the stability.

[0105]

[0106] Table 1 Comparison of the physicochemical properties of the oil bodies obtained in Example 1 and Comparative Example 1

[0107] Oil body Extraction rate / % Zeta potential / mV Particle size / μm Creaming index / % Example 1 9.07±0.31 -28.37±0.14 0.36±0.02 6.35±0.13 Comparative example 1 6.63±0.25 -26.89±0.28 0.41±0.03 8.27±0.19

[0108] It can be seen from Table 1 that compared with the oil bodies from dry bean sources, the extraction rate of the oil bodies from fresh bean sources has increased significantly by about 37%, and the oil bodies from fresh bean sources have better physicochemical stability, with smaller and more uniform particle size distribution. The average particle size has decreased by 14% compared with the oil bodies from dry bean sources, and characteristic indicators such as its Zeta potential and the creaming index of the emulsion are respectively 6% and 23% lower than those of the oil bodies from dry bean sources. The test results show that the oil bodies from fresh bean sources have better physicochemical stability and processing applicability.

[0109] (4) The oxidative stabilities of the soybean oil body emulsions extracted from Example 1 and Comparative Example 1, and Example 2 and Comparative Example 2 were characterized respectively. The soybean oil body emulsions extracted from Example 1 and Comparative Example 1, and Example 2 and Comparative Example 2 were placed in 50 mL screw-cap glass vials respectively and stored in the dark at 37 °C for 14 days. The hydroperoxide content was measured once every 2 days. The measurement method of the hydroperoxide content refers to the method adopted in "Effect of Pasteurization on the Oxidative Stability of Different Oil Body Emulsions" (Wu Lichun et al., Food Science, 2022, 43(07): 23-30). The measurement results are shown in Figure 2 . Hydroperoxide is the primary product of lipid oxidation. The more its content, the easier the soybean oil body is oxidized and the worse its oxidative stability. On the contrary, its oxidative stability is stronger. The results show that under the same preparation process, the oxidative stability of the fresh soybean source soybean oil body of the present invention is higher than that of the dry soybean source soybean oil body.

[0110] (5) The fatty acid release rates of the soybean oil body emulsions extracted from Example 1 and Comparative Example 1, and Example 2 and Comparative Example 2 during the simulated small intestine digestion process were measured. According to the NaOH consumption recorded by the pH-stat automatic potentiometric titrator during the 2-hour simulated small intestine digestion process, referring to the method adopted in "Effect of 3 Kinds of Natural Phenolic Substances on the Stability and in Vitro Digestibility of Soybean Oil Bodies" (Guan Mengshu et al., Food Science, 2022, 43(3): 10-18.), the free fatty acid release rate was calculated according to the following formula. The measurement results are shown in Figure 3 .

[0111]

[0112] In the formula: V is the volume of the consumed NaOH solution; c is the concentration of the NaOH solution; m is the mass of triacylglycerol in the digestion system; M is the molar mass of triacylglycerol.

[0113] The measurement results show that the stable soybean oil body product prepared by the present invention can effectively delay the release rate of fatty acids and can be used for the development of low-fat or fat-free foods.

[0114] Example 3: Preparation of Simulated Fat

[0115] (1) Using a high-speed dispersion homogenizer, the fresh soybean oil body obtained in Example 1 was uniformly dispersed in 9 times the mass of deionized water under a pressure of 100 Mpa to obtain a fresh soybean oil body emulsion.

[0116] (2) Konjac glucomannan, inulin, carrageenan and polydextrose were mixed in a mass ratio of 5:1:3:1, dispersed in an appropriate amount of distilled water at room temperature, and magnetically stirred for 30 min to fully hydrate them.

[0117] (3) At room temperature, add the hydrated solution obtained in step (2) to the fresh soybean oil emulsion obtained in step (1), with an addition amount of 20% of the total amount of the fresh soybean oil emulsion. High-speed shear at a speed of 12,000 r / min for 3 min, let stand for 30 min, place in a water bath at 80 °C for 60 min. After the water bath, cool to room temperature and place at 4 °C for 24 h to obtain the simulated fat.

[0118] Example 4: Preparation of simulated fat

[0119] (1) The same as step (1) of Example 3 to obtain a fresh soybean oil emulsion.

[0120] (2) Prepare a mixed oil emulsion of sunflower oil body, sesame oil body, peanut oil body and walnut oil body in an equal mass ratio. The specific steps are as follows:

[0121] S01: Raw material screening, select plump, non-rotten, non-defective sunflower seeds, sesame seeds, peanuts and walnuts and mix them in an equal mass ratio.

[0122] S02: Raw material pretreatment, wash and remove impurities from the raw materials of S01 with deionized water at room temperature, and then soak in deionized water at 4 °C for 24 hours.

[0123] S03: After the raw materials in step S02 are pulped and sieved, collect the residue. Heat the slurry in a water bath at 80 °C for 60 minutes, stir once every 5 minutes. After heating, cool to 4 °C in an ice-water bath, add sucrose (20%), disperse evenly and then centrifuge in a 4 °C refrigerated centrifuge at 12,000 r / min for 60 minutes. Collect the upper cream. Repeat centrifugation and collection of the upper cream for the lower solution 3 times. The collected upper cream is the mixed oil body.

[0124] S04: Use a high-speed dispersion homogenizer to evenly disperse the mixed oil body in 9 times the mass of deionized water under a pressure of 100 Mpa to obtain a mixed oil emulsion.

[0125] (3) Mix konjac glucomannan, inulin, carrageenan and polydextrose in a mass ratio of 5:1:3:1, disperse at room temperature in an appropriate amount of distilled water, and stir magnetically for 30 min to fully hydrate.

[0126] (4) At room temperature, add the mixed oil emulsion and the hydrated solution obtained in steps (2) and (3) to the fresh soybean oil emulsion obtained in step (1) in sequence. The addition amount of the mixed oil body is 5 wt% of the total amount of the fresh soybean oil emulsion, and the addition amount of the hydrated solution is 15 wt% of the total amount of the fresh soybean oil emulsion. High-speed shear at a speed of 12,000 r / min for 3 min, let stand for 30 min, place in a water bath at 80 °C for 60 min. After the water bath, cool to room temperature and place at 4 °C for 24 h to obtain the simulated fat.

[0127] Example 5: Preparation of simulated fat

[0128] (1) The same as steps (1) to (3) of Example 4.

[0129] (2) Boil the flavor ingredients. Fresh figs, seaweed, orange peel and coconut meat are mixed in a mass ratio of 3:3:1:3, add 10 times the mass of pure water, 0.01 - 0.05 times the mass of white vinegar, and boil in a casserole. Boil at 100 °C for 60 minutes, cool to room temperature, pass through a 200 - mesh sieve, collect the residue, and the resulting slurry is the flavor ingredient.

[0130] (3) At room temperature, add the mixed oil - in - water emulsion, the flavor ingredient obtained in step (2) and the hydration solution to the fresh soybean oil - in - water emulsion in sequence. The addition amount of the mixed oil - in - water emulsion is 5 wt% of the fresh soybean oil - in - water emulsion, the addition amount of the flavor ingredient is 10 wt% of the fresh soybean oil - in - water emulsion, and the addition amount of the hydration solution is 5 wt% of the total amount of the fresh soybean oil - in - water emulsion. High - speed shear at a speed of 12000 r / min for 3 min, let stand for 30 min, put it into a water - bath pot and carry out a water - bath at 80 °C for 60 min. After the water - bath is over, cool to room temperature, and place it at 4 °C for 24 h to obtain the simulated fat.

[0131] Example 6: Preparation of functional simulated fat

[0132] Add active peptides to the product obtained after the water - bath in step (3) of Example 5, and uniformly disperse to obtain the functional simulated fat. Among them, the active peptides are a mixture of soy peptide, peanut peptide, and walnut peptide in an equal mass ratio, and the total addition amount is 5 wt% of the total amount of the simulated fat.

[0133] Example 7: Preparation of functional simulated fat

[0134] Add functional dietary fiber to the product obtained after the water - bath in step (3) of Example 5, and uniformly disperse to obtain the functional simulated fat. Among them, the functional dietary fiber is modified by microwave - ultrasound - enzyme synergistic method: respectively, soy dietary fiber, peanut dietary fiber and walnut dietary fiber are treated with 600 W microwave for 20 minutes, then treated with 100 W ultrasound for 20 minutes, and then 6 wt% of cellulase is added, and enzymolysis is carried out at 55 °C and pH 5 for 30 minutes to obtain the modified soy dietary fiber, peanut dietary fiber and walnut dietary fiber respectively. The modified soy dietary fiber, peanut dietary fiber and walnut dietary fiber are mixed in an equal mass ratio, and the total addition amount is 5 wt% of the simulated fat.

[0135] Example 8: Preparation of functional simulated fat

[0136] Active peptides and functional dietary fibers are added to the product obtained after the water bath is completed in step (3) of Example 5, and functional simulated fat is obtained after uniform dispersion. The active peptides are mixed in a mass ratio of soybean peptides, peanut peptides, walnut peptides, etc., and the total amount added is 2.5wt% of the total amount of simulated fat, and the functional dietary fiber is modified by microwave-ultrasound-enzyme synergy: soybean dietary fiber, peanut dietary fiber and walnut dietary fiber are respectively treated with a 600W microwave for 20 minutes, and then treated with a 100W ultrasound for 20 minutes, and then 6wt% of cellulase is added, and enzymolysis is performed at 55°C and pH 5 for 30 minutes to obtain modified soybean dietary fiber, peanut dietary fiber and walnut dietary fiber. The modified soybean dietary fiber, peanut dietary fiber and walnut dietary fiber are mixed in a mass ratio, and the total amount added is 2.5wt% of the simulated fat.

[0137] Example 9: Preparation of flavor sauce

[0138] The residue collected from extracting fresh soybean oil bodies, the residue collected from extracting mixed oil bodies, and the residue collected from boiling flavor ingredients were mixed in a mass ratio of 3:4:3, and then added with cooking wine, soy sauce, and olive oil in equal mass ratios, and then heated in a microwave at a power of 700 W for 7 minutes to prepare a flavor sauce. The mass ratio of the residue to the total amount of cooking wine, soy sauce, and olive oil was 7:3.

[0139] Comparative Example 3: Preparation of simulated fat from dry soybean source

[0140] The difference from Example 5 is that the fresh soybeans are replaced by dry soybeans with full seeds, no defects, no corruption and no mildew.

[0141] Finally, dry soybean-derived simulated fat is obtained.

[0142] Test Example 3

[0143] The simulated fats prepared in Examples 3 to 8 and Comparative Example 3 were tested for texture properties such as elasticity, hardness, and weight loss rate, as well as functions such as anti-oxidation, and were subjected to sensory evaluation. The results are shown in Table 2.

[0144] Table 2 Sensory evaluation and test results

[0145]

[0146] To illustrate that the functional simulated fat prepared by the present invention can be applied to the development of low-fat foods, based on the control group meat paste formula (main ingredients: 80% lean pork, 20% back fat of pigs; ingredients: appropriate amounts of table salt, soy sauce, sucrose, cooking wine, tangerine peel, ginger powder, monosodium glutamate and carrageenan), the simulated fats prepared in Examples 3-8 and Comparative Example 3 of the present invention were used to replace 60 wt% of the back fat of pigs and applied to the processing of low-fat meat paste. The texture properties and sensory evaluation scores of the prepared low-fat meat paste are shown in Table 3. Compared with the control group, the texture and sensory scores of the meat paste in each experimental group were significantly improved.

[0147] Table 3 Texture property test and sensory evaluation of sausages prepared by replacing animal fat with functional simulated fat

[0148]

[0149] Furthermore, the present invention also determined the antioxidant activity of the low-fat meat paste prepared by replacing 60 wt% of the back fat of pigs with the simulated fat prepared in Examples 3-8 of the present invention. The determination results are shown in Figures 4 - 5 , and the antioxidant activity of the low-fat meat paste in each experimental group was significantly improved compared with the control group.

[0150] The functional oil prepared by the present invention is rich in nutritional components such as unsaturated fatty acids, active peptides, dietary fiber, polysaccharides, sterols, and trace elements. It can not only replace animal oils for the development of low-fat foods, but also endow the products with richer nutritional components and better health care functions, and has broad application prospects.

[0151] The above are only the preferred embodiments of the present application and are not used to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A fresh soybean source soybean oil body product, characterized in that, The product is prepared by the following method: S01: Wash fresh soybeans at 8 - 9 maturity with weakly alkaline water, and then carry out a water bath to obtain pretreated soybeans; the 8 - 9 maturity fresh soybeans are: fresh soybeans harvested 35 - 45 days after the final flowering of soybeans when it is at the end of the initial maturity stage, the beginning of the yellow leaf stage, the beans are full in the pods, and the pods are green; the weakly alkaline water is a 0.5wt% sodium bicarbonate aqueous solution; the water bath is: carry out a water bath in weakly alkaline water at 3 - 10°C for 10 - 30 min; S02: Crush the pretreated soybeans, add deionized water to make a slurry, filter and collect the residue, and the remaining slurry is soymilk; S03: Heat the soymilk in a water bath at 50 - 100°C and stir intermittently. When the water bath temperature drops to 3 - 6°C, add sucrose, disperse evenly and then carry out freeze - centrifugation. Repeat collecting the upper cream to obtain fresh soybean - sourced soybean oil bodies; The fresh soybean - sourced soybean oil bodies are formulated into an oil body emulsion and mixed evenly with a hydroxypropyl methylcellulose - pectin mixed emulsion, and then spray - dried to obtain a fresh soybean - sourced soybean oil body product; The time for the water bath heating is 20 - 50 min; the intermittent stirring is to stir once every 5 - 10 min; the freeze - centrifugation is to centrifuge at 8000 - 16000 r / min in a freeze - centrifuge at 3 - 6°C for 40 - 70 min; the repeated collection of the upper cream is: after the first collection of the upper cream, the remaining lower solution is centrifuged repeatedly, and the upper cream is continuously collected, repeating 2 - 4 times; the addition amount of sucrose accounts for 20% of the total mass of the soymilk; The preparation method of the hydroxypropyl methylcellulose - pectin mixed emulsion is: mix hydroxypropyl methylcellulose and pectin in a mass ratio of 1 - 3:1, and disperse it evenly in 10 - 20 mass times of deionized water to obtain a hydroxypropyl methylcellulose - pectin mixed emulsion.

2. The fresh soybean source soybean oil body product according to claim 1, characterized in that In step S02, the amount of deionized water used is 6 - 10 mass times of the pretreated soybeans; the speed of making the slurry is 18000 r / min and the time is 1 - 3 min.

3. The soybean oil body product from fresh soybeans according to claim 1, characterized in that, The preparation method of the oil body emulsion is: evenly disperse the fresh soybean - sourced soybean oil bodies in 10 - 20 mass times of deionized water to obtain an oil body emulsion.

4. The fresh soybean source soybean oil body product according to claim 1, characterized in that, The volume ratio of the oil body emulsion to the hydroxypropyl methylcellulose - pectin mixed emulsion is 1:1 - 3.

5. Use of the fresh soybean - sourced soybean oil body product according to any one of claims 1 - 4 in at least one of the following 1) - 3): 1) Improving the delivery rate of curcumin and resveratrol; 2) Improving the oxidative stability of the oil bodies; 3) Delaying the release and absorption of fatty acids in the body.

6. A simulated fat, characterized in that, Comprising the following raw materials: Fresh soybean - sourced soybean oil body emulsion, and at least one of a mixed oil body emulsion, a flavoring ingredient, and a hydration solution; The fresh soybean - sourced soybean oil body emulsion is prepared by the following method: Wash fresh soybeans at 8 - 9 maturity with weakly alkaline water, and then carry out a water bath to obtain pretreated soybeans; the 8 - 9 maturity fresh soybeans are: fresh soybeans harvested 35 - 45 days after the final flowering of soybeans when it is at the end of the initial maturity stage, the beginning of the yellow leaf stage, the beans are full in the pods, and the pods are green; the weakly alkaline water is a 0.5wt% sodium bicarbonate aqueous solution; the water bath is: carry out a water bath in weakly alkaline water at 3 - 10°C for 10 - 30 min; The pretreated soybeans are crushed, deionized water is added to make a slurry, and the residue is collected after filtration. The remaining slurry is soy milk; The soy milk is heated in a water bath at 50 - 100 °C with intermittent stirring. The water bath temperature is lowered to 3 - 6 °C, sucrose is added, and after uniform dispersion, it is subjected to freeze - centrifugation. The upper cream is repeatedly collected to obtain fresh soybean - sourced soybean oil bodies; the heating time in the water bath is 20 - 50 min; the intermittent stirring is once every 5 - 10 min; the freeze - centrifugation is at 8000 - 16000 r / min in a 3 - 6 °C refrigerated centrifuge for 40 - 70 min; the repeated collection of the upper cream is as follows: after the first collection of the upper cream, the remaining lower solution is centrifuged repeatedly, and the upper cream is continuously collected, repeated 2 - 4 times; the addition amount of sucrose accounts for 20% of the total mass of the soy milk; The fresh soybean - sourced soybean oil bodies are uniformly dispersed in 10 - 20 mass - times of deionized water to obtain a fresh soybean - sourced soybean oil body emulsion; The mixed oil body emulsion is obtained by dispersing the mixed oil body in deionized water; The mixed oil body is obtained by mixing and extracting sunflower oil bodies, sesame oil bodies, peanut oil bodies and walnuts; The flavoring ingredient is prepared by mixing fresh figs, seaweeds, orange peels and coconut meat; The hydration solution is obtained by mixing konjac glucomannan, inulin, carrageenan and polydextrose and dispersing them in distilled water at room temperature; 7. The simulated fat according to claim 6, characterized in that, The addition amount of the mixed oil body emulsion accounts for 1 - 10% of the total mass of the fresh soybean - sourced soybean oil body emulsion; 8. The simulated fat according to claim 6, characterized in that, The addition amount of the flavoring ingredient accounts for 1 - 10% of the total mass of the fresh soybean - sourced soybean oil body emulsion; 9. The simulated fat according to claim 6, wherein The addition amount of the hydration solution accounts for 2 - 10% of the total mass of the fresh soybean - sourced soybean oil body emulsion; 10. The simulated fat according to claim 6, wherein The mixed oil body is prepared by the following method: (a)Select sunflower seeds, sesame seeds, peanuts and walnuts with plump grains, no rot, no defects, mix them, wash them with deionized water, and then soak them in 3 - 10 °C deionized water for 18 - 24 hours to obtain a pretreated raw material; (b)The pretreated raw material is pulped and sieved, the residue is collected, and the remaining slurry is put into a 50 - 100 °C water bath and heated for 20 - 50 min, stirred once every 5 - 10 min. After heating, it is cooled to 3 - 6 °C in an ice - water bath, sucrose is added, and after uniform dispersion, it is added to a 3 - 6 °C refrigerated centrifuge at 8000 - 16000 r / min and centrifuged for 40 - 70 min. The upper cream is repeatedly collected to obtain the mixed oil body.

11. The simulated fat according to claim 6, characterized in that, The flavoring ingredient is prepared by the following method: Mix fresh figs, seaweeds, orange peels and coconut meat, add 8 - 15 mass - times of pure water, then add 0.01 - 0.05 mass - times of white vinegar, boil at 100 °C for 30 - 60 min, cool to room temperature, filter and collect the residue. The remaining slurry is the flavoring ingredient.

12. The simulated fat according to claim 6, wherein It is prepared by the following method: At least one of the mixed oil body emulsion, the flavoring ingredient and / or the hydration solution is added to the fresh soybean - sourced soybean oil body emulsion in sequence. After high - speed shearing, it is left to stand, heated in a water bath and then cooled to room temperature, and refrigerated to obtain a simulated fat.

13. A functional simulated fat, characterized in that, Its preparation method is: Add active peptides and / or dietary fiber to the simulated fat according to any one of claims 6 - 12, and after uniform dispersion, a functional simulated fat is obtained.

14. The functional analog fat according to claim 13, wherein The active peptide is obtained by mixing soybean peptide, peanut peptide and walnut peptide; the addition amount of the active peptide accounts for 1-10% of the total mass of the simulated fat.

15. The functional analog fat according to claim 13, wherein The dietary fiber is obtained by mixing soybean dietary fiber, peanut dietary fiber and walnut dietary fiber, and the addition amount of the dietary fiber accounts for 1-10% of the total mass of the simulated fat.

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