Lubricating vegetable oil composition for cellulose casing

Abstract

The present invention provides a lubricating vegetable oil composition for cellulose casings, and relates to the technical field of food production and processing. The lubricating vegetable oil composition for cellulose casings is prepared by mixing caprylic decanoic acid glyceride, clove oil, soybean oil, eucommia seed oil, surfactant, co-surfactant, tea polyphenols, antioxidant and water into an emulsion. The present invention overcomes the shortcomings of the prior art, effectively improves the lubricity of cellulose casings, reduces viscosity, and effectively improves the stability and antioxidant effect of lubricating components, thereby enhancing the quality stability of the entire food processing and storage.

Description

Technical Field

[0001] The invention relates to the technical field of food production and processing, and in particular to a lubricating vegetable oil composition for cellulose casings. Background Art

[0002] Cellulose casings are generally made of cotton wool, high-grade α-cellulose, and wood fiber. During preparation, cellulose needs to be chemically treated to form a viscous solution, which is then passed through nozzles of different specifications to form polycellulose in an acidic environment. This type of casing is characterized by good toughness and air permeability, but is not edible and cannot shrink with the meat filling. The casing needs to be peeled off when actually eaten.

[0003] When filling cellulose casings, since the casings themselves do not contain oil or have a low oil content, in order to improve the efficiency and effect of filling, edible lubricants need to be applied to the inner wall of the casings. Traditional lubricants mostly use oils directly, such as animal fats or vegetable fats. However, ordinary animal fats will clump at low temperatures and have high viscosity, which affects the subsequent demolding of food. Vegetable fats have poor long-term storage stability and will produce odors after long-term use, affecting the flavor and taste of the food filled inside.

[0004] In order to solve the above problems, most of the existing lubricants are made of microemulsions prepared from vegetable oils. For example, Patent No. CN201510386775.1 discloses a "natural casing lubricant and its preparation method", which uses animal fats, mineral oils, surfactants and water to prepare microemulsions to achieve good lubrication while improving stability and preventing deterioration. However, such lubricants are usually accompanied by storage problems during use. During use, they are still prone to oxidation and deterioration, thereby affecting the overall flavor and quality of the food. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a lubricating vegetable oil composition for cellulose casings, which effectively improves the lubricity of cellulose casings and reduces viscosity, while effectively improving the stability and antioxidant effect of the lubricating components, thereby enhancing the quality stability of the entire food processing and storage.

[0006] To achieve the above objectives, the technical solution of the present invention is implemented through the following technical solutions:

[0007] A lubricating vegetable oil composition for cellulose casings is prepared from the following raw materials in percentage by mass: 1-4% of caprylic decanoate, 2-4% of clove oil, 6-10% of soybean oil, 2-6% of eucommia seed oil, 2-4% of surfactant, 3-6% of co-surfactant, 0.2-0.6% of tea polyphenols, 0.1-0.2% of antioxidant, and the remainder is water.

[0008] Preferably, the surfactant is obtained by mixing sorbitan fatty acid ester, polyoxyethylene 20 sorbitan monooleate and soybean lecithin in a mass ratio of 2:2:1.

[0009] Preferably, the co-surfactant is obtained by mixing 1,2-propylene glycol, glycerol and polyethylene glycol 400 in a mass ratio of 1:2:2.

[0010] Preferably, the antioxidant is gallic acid lactone, dibutyl hydroxytoluene and citric acid in a mass ratio of 6:3:1.

[0011] Preferably, the method for preparing the lubricating vegetable oil for cellulose casing comprises the following steps:

[0012] (1) preparing the oil phase: mixing caprylic acid glyceride, clove oil, soybean oil and eucommia seed oil, stirring evenly, adding a surfactant, stirring evenly, and standing at a constant temperature to obtain an oil phase for use;

[0013] (2) Preparation of aqueous phase: dissolve the co-surfactant and tea polyphenols in water and stir well to obtain an aqueous phase for later use;

[0014] (3) Mixing: Add the antioxidant to the oil phase and stir thoroughly, then gradually add the water phase dropwise to the oil phase while stirring, to obtain a mixed solution for use;

[0015] (4) adding the mixed solution dropwise into the remaining water while stirring, and then subjecting the mixture to high pressure and high speed shearing to obtain an emulsion-like lubricating vegetable oil composition.

[0016] Preferably, the constant temperature in step (1) is 45° C. in a water bath for 8-12 hours.

[0017] Preferably, in step (2), the material-liquid ratio of the co-surfactant, tea polyphenols and water is 1:5.

[0018] Preferably, the stirring speed of the dropwise addition and stirring in step (3) is 40-60 r / min, and the water bath is kept at 35° C. during the entire dropwise addition process.

[0019] Preferably, the stirring speed of the dropwise addition and stirring in step (4) is 80-100 r / min, and the water bath is kept at 35° C. during the entire dropwise addition process.

[0020] Preferably, in step (4), the pressure of the high-pressure and high-speed shearing is 0.5-0.8 MPa, the rotation speed is 6000-8000 r / min, and the shearing time is 5-10 min.

[0021] The present invention provides a lubricating vegetable oil composition for cellulose casings, which has the following advantages over the prior art:

[0022] (1) The present invention adopts clove oil, soybean oil, eucommia seed oil and caprylic acid glyceryl ester as the main oil lubricating ingredients, which can effectively ensure the lubrication effect. At the same time, the antibacterial effect is comprehensively improved by combining the oil components. Caprylic acid glyceryl ester itself is a colorless and odorless transparent liquid. Its viscosity is half of that of ordinary vegetable oil. After the vegetable oil is miscible, the viscosity can be reduced and the antioxidant effect can be further improved. It is not easy to produce odor, thereby ensuring the stability of use in the field of food processing.

[0023] (2) The present invention adds tea polyphenols, antioxidants and co-surfactants, wherein the antioxidants are selected from gallic acid lactone, dibutyl hydroxytoluene and citric acid, and the co-surfactants are selected from 1,2-propylene glycol, glycerol and polyethylene glycol 400, which can effectively promote the stability of the subsequent lubricating vegetable oil composition, while further enhancing the antioxidant effect of the lubricating components and improving the storage performance of the entire lubricating vegetable oil composition.

[0024] (3) The present invention uses sorbitan fatty acid ester, polyoxyethylene 20 sorbitan monooleate and soybean lecithin as surfactants, and in the processing process, the surfactant and the oil component are first mixed, the aqueous phase is mixed by dropwise addition, and then the mixed solution is continuously added dropwise to the oil phase for high pressure and high speed shearing, so as to form a uniform and stable microemulsion and achieve overall stability. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1:

[0027] Preparation of lubricating vegetable oil composition for cellulose casing:

[0028] (1) Prepare the following materials according to the following mass percentages: 25 g of caprylic acid glyceride, 30 g of clove oil, 80 g of soybean oil, 40 g of eucommia seed oil, 12 g of sorbitan fatty acid ester, 12 g of polyoxyethylene 20 sorbitan monooleate, 6 g of soybean lecithin, 10 g of 1,2-propylene glycol, 20 g of glycerol, 20 g of polyethylene glycol 400, 4 g of tea polyphenols, 1.2 g of gallic acid lactone, 0.6 g of butylated hydroxytoluene, 0.2 g of citric acid, and 739 ml of water;

[0029] (2) After caprylic decanoic acid glyceride, clove oil, soybean oil, and eucommia seed oil are mixed and stirred evenly, sorbitan fatty acid ester, polyoxyethylene 20 sorbitan monooleate, and soybean lecithin are added and stirred evenly, and the mixture is placed in a constant temperature water bath at 45° C. and allowed to stand for 10 hours to obtain an oil phase for use;

[0030] (3) Mix 1,2-propylene glycol, glycerol, polyethylene glycol 400, and tea polyphenols, dissolve in water at a material-liquid ratio of 1:5, and stir thoroughly to obtain an aqueous phase for later use;

[0031] (4) Add gallic acid lactone, butylated hydroxytoluene and citric acid to the oil phase and stir thoroughly, then gradually add the water phase dropwise to the oil phase in a 35°C water bath while stirring at a speed of 50 r / min to obtain a mixed solution for use;

[0032] (5) adding the mixture dropwise into the remaining water in a 35° C. water bath environment while stirring at 90 r / min, and then high-speed shearing at 7000 r / min for 8 min in a 0.7 MPa high-pressure environment to obtain an emulsion lubricating vegetable oil composition.

[0033] Embodiment 2:

[0034] The raw material composition of each group of lubricating vegetable oil compositions was designed according to the following Table 2. The ingredients not listed in the table were used in the same amounts as in the above Example 1:

[0035] Table 1:

[0036]

[0037]

[0038] The preparation methods of Experimental Group 1 and Experimental Groups 3-6 are the same as that of Example 1. The preparation method of Experimental Group 2 is to mix all the raw materials and then high-speed shear them at a speed of 7000 r / min for 10 minutes to obtain a lubricating vegetable oil composition.

[0039] Detection:

[0040] The lubricating vegetable oil compositions prepared in the experimental groups 1-6 in the above Example 2 were tested for their performance:

[0041] 1. Property stability test:

[0042] The lubricating vegetable oil compositions of the experimental groups 1-6 were placed at 4°C, 25°C and 37°C for 60 days and their property changes were observed. The specific results are shown in Table 2 below:

[0043] Table 2

[0044]

[0045]

[0046] It can be seen from the above table that the preparation process of Example 1 of the present application and the combined addition of soybean lecithin, caprylic decanoic acid glyceride, eucommia seed oil and clove oil can all improve the stability of the lubricant.

[0047] 2. Viscosity detection:

[0048] The viscosity was measured by rheometer, the instrument was equipped with a 640nm helium-neon laser, the scattering angle was 90°, the temperature was kept at 25°C during the test, each group of samples was measured 3 times in parallel, each parameter was measured for at least 3 samples, and the average value was recorded. The specific results are described in Table 3 below:

[0049] Table 3

[0050]

[0051] It can be seen from Table 3 above that the preparation method of Example 1 and the addition of soybean lecithin and caprylic / capric glyceride can effectively reduce viscosity and improve lubrication performance.

[0052] 3. Antioxidant performance test:

[0053] The peroxide value was determined according to GB 5009.227-2016 standard, and the changes in the peroxide value of each group stored at 25°C for 30 days, 60 days, and 100 days were detected. The specific results are shown in Table 4 below:

[0054] Table 4

[0055]

[0056]

[0057] It can be seen from the above table that the lubricating vegetable oil composition obtained by using the raw material ratio and preparation process of experimental group 1 has good antioxidant properties and is not easy to deteriorate.

[0058] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0059] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A lubricating vegetable oil composition for cellulose casings, characterized in that: The lubricating vegetable oil for cellulose casing is made of the following raw materials in percentage by mass: 1-4% caprylic decanoate, 2-4% clove oil, 6-10% soybean oil, 2-6% eucommia seed oil, 2-4% surfactant, 3-6% co-surfactant, 0.2-0.6% tea polyphenols, 0.1-0.2% antioxidant, and the rest is water, wherein the surfactant contains soybean lecithin; The method for preparing the lubricating vegetable oil for cellulose casings comprises the following steps: (1) Oil phase preparation: caprylic and capric glyceride, clove oil, soybean oil and eucommia seed oil are mixed and stirred evenly, then a surfactant is added and stirred evenly, and the mixture is allowed to stand at a constant temperature to obtain an oil phase for use; (2) Preparation of aqueous phase: dissolve the co-surfactant and tea polyphenols in water and stir thoroughly to obtain the aqueous phase for later use; (3) Mixing: Add the antioxidant to the oil phase and stir thoroughly, then gradually add the water phase dropwise to the oil phase while stirring to obtain a mixed solution for use; (4) Add the mixed solution dropwise into the remaining water while stirring, and then subject it to high pressure and high speed shearing to obtain an emulsion lubricating vegetable oil composition.

2. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The surfactant is obtained by mixing sorbitan fatty acid ester, polyoxyethylene 20 sorbitan monooleate and soybean lecithin in a mass ratio of 2:2:

1.

3. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The auxiliary surfactant is obtained by mixing 1,2-propylene glycol, glycerol and polyethylene glycol 400 in a mass ratio of 1:2:

2.

4. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The antioxidant is gallic acid lactone, dibutyl hydroxytoluene and citric acid in a mass ratio of 6:3:

1.

5. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The constant temperature in step (1) is 45° C. in a water bath for 8-12 hours.

6. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: In the step (2), the material-liquid ratio of the co-surfactant, tea polyphenols and water is 1:

5.

7. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The stirring speed of the dropwise addition and stirring in step (3) is 40-60 r / min, and the water bath is kept at 35° C. during the entire dropwise addition process.

8. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: The stirring speed of the dropwise addition and stirring in step (4) is 80-100 r / min, and the water bath is kept at 35° C. during the entire dropwise addition process.

9. The lubricating vegetable oil composition for cellulose sausage casing according to claim 1, characterized in that: In the step (4), the pressure of the high-pressure and high-speed shearing is 0.5-0.8 MPa, the rotation speed is 6000-8000 r / min, and the shearing time is 5-10 min.

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