Grease emulsifying and embedding composition as well as preparation method and application thereof in preparation of candies

Abstract

The invention provides a grease emulsifying and embedding composition which is prepared from the following raw materials: an oil-phase raw material, a water-phase raw material and an amphoteric emulsifier, the oil phase raw materials comprise grease and an oleophylic emulsifier; the water-phase raw materials comprise a wall material, water and a hydrophilic emulsifier. According to the invention, grease can be uniformly dispersed and stably embedded in the wall material through a grease emulsifying and embedding technology, and the prepared grease emulsifying and embedding composition is applied to preparation of candies, so that the physical stability of the candies is greatly improved, oxidative deterioration of the grease in the storage and transportation processes is effectively prevented, and the stability of the candies is improved. And the candy is endowed with finer and richer taste experience. Besides, by adjusting the formula and process conditions of the emulsifying and embedding composition, the production of candies with different tastes, textures and flavors can be easily realized, and the individual requirements of different consumers are met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a fat emulsified embedding composition, a preparation method thereof and an application thereof in preparing candies. Background Art

[0002] In the food industry, especially in the field of candy manufacturing, the use of oils rich in bioactive ingredients such as chlorella oil, evening primrose oil, krill oil and Haematococcus pluvialis oil can significantly improve the nutritional value and health benefits of the product. However, these oils generally have problems such as poor embedding stability and insufficient antioxidant properties. Specifically, these oils are easily affected by factors such as oxygen, light, and heat during processing, leading to oxidation and deterioration, which in turn affects the taste, color and shelf life of the candy. In addition, the direct addition of oils may also cause uneven texture of the candy, affecting the consumer's eating experience.

[0003] Therefore, it is necessary to develop a fat emulsified embedding composition that can not only significantly reduce the contact between fat and the external environment and delay the oxidation process, but also maintain the bioactive components of fat, ensure the quality stability of candy during storage, and significantly improve the taste, color and shelf life of candy. By adjusting the addition amount of the emulsified embedding composition and the processing conditions, candy products with fine texture, rich taste and high nutritional value can be prepared to meet consumers' demand for healthy and delicious food. Summary of the invention

[0004] The purpose of the present invention is to provide a fat emulsification embedding composition and a preparation method thereof and application in the preparation of candies. Through the fat emulsification and embedding technology, not only can the contact between the fat and the external environment be significantly reduced and the oxidation process be delayed, but also the biologically active components of the fat can be maintained, ensuring the quality stability of the candies during storage, and significantly improving the taste, color and shelf life of the candies.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] A fat emulsified embedding composition, the preparation raw materials of which include oil phase raw materials, water phase raw materials and amphoteric emulsifiers.

[0007] Preferably, the oil phase raw materials include fats and oils and lipophilic emulsifiers.

[0008] Preferably, the water phase raw materials include wall materials, water, and a hydrophilic emulsifier.

[0009] Preferably, the amphoteric emulsifier is one or more of phospholipids, monoglycerides, and sucrose esters; and the added amount thereof is 0.01% to 0.1% of the total mass of the oil and wall material.

[0010] Preferably, the amphoteric emulsifiers are phospholipids and sucrose esters.

[0011] Preferably, the mass ratio of the phospholipid to the sucrose ester is (1-3):1; more preferably, it is 2:1.

[0012] Preferably, the phospholipid is one or both of phosphatidylcholine and phosphatidylethanolamine; further preferably, it is phosphatidylcholine and phosphatidylethanolamine.

[0013] Preferably, the mass ratio of phosphatidylcholine to phosphatidylethanolamine is (4-6):1; more preferably, it is 5:1.

[0014] Preferably, the molecular weight of the sucrose ester is 2400-2800 Da.

[0015] In some preferred embodiments, the sucrose ester is purchased from Lanzhou Waterless Biotechnology Co., Ltd.

[0016] Preferably, the oil is one or more of camellia oil, walnut oil, linseed oil, fish oil, kiwi seed oil, perilla seed oil, grape seed oil, olive oil, sunflower seed oil, avocado oil, algae oil, chlorella oil, evening primrose oil, krill oil, and Haematococcus pluvialis oil.

[0017] Evening primrose oil is extracted from the seeds of evening primrose. It is rich in linoleic acid and gamma-linolenic acid (GLA), and belongs to the Omega-6 fatty acid family. Evening primrose oil is often used to relieve symptoms such as premenstrual syndrome (PMS), rheumatoid arthritis, and eczema, and has significant benefits for women's health. Its anti-inflammatory properties make it widely used in health foods and cosmetics.

[0018] Krill oil is extracted from Antarctic krill, rich in Omega-3 fatty acids, especially EPA and DHA, as well as phospholipids and natural antioxidant astaxanthin. Compared with fish oil, the Omega-3 fatty acids in krill oil are more easily absorbed and utilized by the human body, and have stronger antioxidant capacity, which is beneficial to cardiovascular and cerebrovascular health and anti-inflammatory response.

[0019] Haematococcus pluvialis is a microalgae whose oil is known to be rich in astaxanthin. Astaxanthin is a powerful antioxidant that can neutralize free radicals and reduce oxidative stress. Haematococcus pluvialis oil is often used to improve immunity, protect the skin and cardiovascular system due to its antioxidant and anti-inflammatory properties.

[0020] Preferably, the lipophilic emulsifiers are glyceryl monostearate and Span 80; the added amount thereof is 0.01% to 0.3% of the mass of the oil.

[0021] Preferably, the mass ratio of glyceryl monostearate to Span 80 is (1-2):1; more preferably, it is 3:2.

[0022] Preferably, the acid value of the glyceryl monostearate is ≤2 mgKOH / g, and the solidification point is 55-60°C.

[0023] In some preferred embodiments, the glyceryl monostearate is purchased from Baoguan New Materials Technology (Shandong) Co., Ltd.

[0024] Preferably, the HLB value of the Span 80 is 4.3, and the hydroxyl value is 190-220 mgKOH / g.

[0025] In some preferred embodiments, the Span 80 is purchased from Xingtai Xinlanxing Technology Co., Ltd.

[0026] Preferably, the wall material is one or a combination of two or more of maltodextrin, soy protein isolate, modified gelatin, gum arabic, cyclodextrin, starch, and modified starch; further preferably, it is soy protein isolate, gum arabic, cyclodextrin, and modified starch.

[0027] Preferably, the mass ratio of the soy protein isolate, gum arabic, cyclodextrin and modified starch is (1-3): (1-3): (0.5-2): 1; more preferably, it is 2:2:1:1.

[0028] The inventors found that the use of soy protein isolate, gum arabic, cyclodextrin, and modified starch as wall materials can greatly improve the embedding stability and antioxidant properties of oils and fats. This may be because on the one hand, there are multiple barrier effects between these wall materials. As the main protein component, soy protein isolate can form a dense protective film on the surface of oil droplets, effectively preventing the penetration of oxygen and water molecules, thereby delaying the oxidation reaction; gum arabic, with good film-forming properties and viscosity, can further enhance the sealing of the wall material, complement the soy protein isolate, and build a stronger barrier; cyclodextrin has a unique ring structure, which can embed and protect some oxidizable active ingredients and reduce their direct contact with oxygen; modified starch, as a filler and stabilizer, can increase the thickness and mechanical strength of the wall material, and also help to adjust the permeability and solubility of the wall material. On the other hand, there is a synergistic effect between these wall materials, which can be interconnected through hydrogen bonds, electrostatic effects, or hydrophobic interactions to form a more compact and stable composite structure, which not only improves the overall strength of the wall material, but also enhances its ability to encapsulate oil droplets and its resistance to oxidative stress. Stronger antioxidant and stability means that candy can maintain its original flavor, color and nutritional value for a longer time, thus extending its shelf life. In addition, the tight wrapping and uniform distribution of the wall material makes the oil droplets more evenly distributed in the candy, avoiding oil precipitation and stratification, thus improving the texture and taste of the candy.

[0029] Preferably, the soy protein isolate has a protein content (dry basis) of ≥95%, a fat content of ≤0.50%, and a gel value of ≥10 g.

[0030] In some preferred embodiments, the soy protein isolate is purchased from Yingxin Laboratory.

[0031] Preferably, the drying loss of the gum arabic is 5% to 6%, and the acid insoluble matter is ≤ 0.9%.

[0032] In some preferred embodiments, the gum arabic is purchased from Henan Mingang Food Ingredients Co., Ltd.

[0033] Preferably, the cyclodextrin is (2-hydroxypropyl)-β-cyclodextrin.

[0034] Preferably, the average molecular weight of the (2-hydroxypropyl)-β-cyclodextrin is 1300-1500, the molar substitution degree is 0.5-0.7, and the optical rotation of the (2-hydroxypropyl)-β-cyclodextrin aqueous solution with a mass concentration of 1% is 124°-154°.

[0035] In some preferred embodiments, the (2-hydroxypropyl)-β-cyclodextrin is purchased from Sigma-Aldrich (Shanghai) reagent.

[0036] Preferably, the modified starch is one or more of oxidized starch, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and acetate starch; further preferably, it is oxidized starch, acetylated distarch phosphate, and hydroxypropyl distarch phosphate.

[0037] Preferably, the mass ratio of the oxidized starch, acetylated distarch phosphate and hydroxypropyl distarch phosphate is 1:(1-2):(1-3); further preferably, it is 2:3:4.

[0038] The preparation method of oxidized starch comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 30% to 40%, adding sodium hydroxide to the starch emulsion and stirring for 20 to 30 minutes, adding an oxidant, heating to 40 to 50° C. and stirring for 2 to 4 hours, then dripping concentrated sulfuric acid until the color of the system disappears, filtering and drying to obtain the oxidized starch.

[0039] Preferably, the amount of sodium hydroxide added is 0.4% to 0.6% of the mass of the corn starch.

[0040] Preferably, the oxidant is potassium permanganate.

[0041] Preferably, the added amount of the oxidant is 0.01% to 0.03% of the mass of the starch.

[0042] Preferably, the volume concentration of the concentrated sulfuric acid is 98%.

[0043] The preparation method of acetylated distarch phosphate comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 35% to 40%, adding sodium hydroxide to adjust the pH to 9 to 11, then adding a phosphating agent, reacting at 40 to 50° C. for 1 to 3 hours, adding hydrochloric acid to adjust the pH to 8 to 9, then adding acetic anhydride, reacting at 20 to 30° C. for 30 to 60 minutes, adjusting the pH to neutral, filtering, washing and drying to obtain acetylated distarch phosphate.

[0044] Preferably, the phosphating agent is sodium pyrophosphate and sodium trimetaphosphate.

[0045] Preferably, the mass ratio of the sodium pyrophosphate to sodium trimetaphosphate is 1:(0.5-2); further preferably, it is 1:1.

[0046] Preferably, the added amount of the phosphating agent is 0.2% to 0.5% of the mass of the corn starch.

[0047] Preferably, the added amount of acetic anhydride is 3% to 5% of the mass of corn starch.

[0048] The preparation method of hydroxypropyl distarch phosphate comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 35% to 40%, adding sodium hydroxide to adjust the pH to 9 to 11, then adding a phosphating agent, reacting at 40 to 50° C. for 1 to 3 hours, adjusting the pH to 11 to 12, adding propylene oxide, reacting at 30 to 40° C. for 1 to 2 hours, adjusting the pH to neutral, filtering, washing, and drying to obtain hydroxypropyl distarch phosphate.

[0049] Preferably, the first half of the preparation method of hydroxypropyl distarch phosphate is consistent with the preparation method of acetylated distarch phosphate, except that the added amount of propylene oxide is 5% to 8% of the mass of corn starch.

[0050] The inventors found that the stability of the embedding layer and the retention rate of oil can be greatly improved by denaturing corn starch to obtain oxidized starch, acetylated distarch phosphate, and hydroxypropyl distarch phosphate, and using them as wall materials. This may be because the three modified starches have a synergistic effect. The hydrophilicity and viscosity of the oxidized starch provide basic support for the embedding layer, which helps to form a stable embedding system and prevent the migration and exudation of oil during processing and storage; the thickening and gel properties of the acetylated distarch phosphate further strengthen the structure of the embedding layer, enhance the stability and barrier properties of the embedding layer, and prevent the oxidation and deterioration of oil; and the stability and dispersibility of hydroxypropyl distarch phosphate make the entire embedding system more solid and durable, and can reduce the loss and oxidation of oil during the embedding process. Sodium pyrophosphate and sodium trimetaphosphate are selected as phosphating agents. The two work synergistically and can react with the hydroxyl groups in starch molecules under alkaline conditions to form cross-linked bonds such as ester bonds or ether bonds. These cross-linked bonds connect starch molecules together to form a three-dimensional network structure, thereby increasing the degree of polymerization and stability of starch molecules, making the embedding network tighter, and effectively reducing the migration and exudation of oils during processing and storage, and improving the embedding stability. In addition, it can also make the embedded oils more evenly distributed in the candy, avoiding the aggregation and stratification of oils, thereby improving the taste and texture of the candy.

[0051] Preferably, the added amount of the wall material is 10% to 50% of the mass of the oil.

[0052] Preferably, the amount of water added is 3 to 5 times the weight of the wall material.

[0053] Preferably, the hydrophilic emulsifiers are sucrose fatty acid esters and Tween 60; the added amount thereof is 0.1% to 0.3% of the wall material weight.

[0054] Preferably, the mass ratio of the sucrose fatty acid ester to Tween 60 is (1-2):1; more preferably, it is 4:3.

[0055] Preferably, the monoester content of the sucrose fatty acid ester is 55% and the HLB value is 11.

[0056] In some preferred embodiments, the sucrose fatty acid ester is purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0057] Preferably, the acid value of the Tween 60 is ≤2.0 mgKOH / g, and the hydroxyl value is 81-96 mgKOH / g.

[0058] In some preferred embodiments, the Tween 60 is purchased from Yingxin Laboratory.

[0059] The inventors found that the use of specific hydrophilic emulsifier, lipophilic emulsifier and amphoteric emulsifier composite can further improve the stability of grease embedding composition. This may be because these emulsifiers synergize, not only can reduce the tension of oil-water interface, so that oil droplets can be more evenly dispersed in the aqueous phase, forming a stable emulsion, and HLB values ​​are complementary, and more complex structures can be formed on the interface, thereby enhancing the stability of the emulsion. Different emulsifier molecules can form a tighter, more stable adsorption layer on the interface, thereby preventing the aggregation and stratification of oil droplets. In addition, phospholipids and sucrose esters have certain antioxidant properties as amphoteric emulsifiers themselves, and can also synergize with EGCG and thioneine to further improve the antioxidant properties of the emulsion.

[0060] The raw materials for preparing the oil emulsified embedding composition also contain a stabilizer, which includes one or a combination of two or more of ascorbic acid, calcium ascorbate, ascorbyl palmitate, tocopherol, rosemary, epigallocatechin gallate (EGCG), and ergothioneine; and the added amount thereof is 0.001% to 0.1% of the mass of the oil emulsified embedding composition.

[0061] In some preferred embodiments, the stabilizer is EGCG and ergothioneine.

[0062] Preferably, the mass ratio of EGCG to ergothioneine is 1:(0.5-2); further preferably, it is 1:1.

[0063] The inventors found that the use of EGCG and ergothioneine in a mass ratio of 1: (0.5-2) as stabilizers can improve the stability and antioxidant properties of the oil emulsified embedding composition. This may be because there is a synergistic effect between the two. On the one hand, the antioxidant mechanisms of the two are different and complementary. They can capture free radicals through active groups, directly remove free radicals, chelate metal ions (such as iron and copper) to reduce the generation of free radicals, and remove free radicals as cofactors of other antioxidant enzymes, thereby reducing the damage of oxidative stress to cells while protecting DNA and proteins from oxidative damage. On the other hand, EGCG and ergothioneine can enhance the stability of the emulsion by improving the adsorption and arrangement of the emulsifier at the oil-water interface, reducing the stratification, aggregation and demulsification of the emulsion, thereby helping to form a more stable emulsion film, stabilize the emulsification system, and bring a better taste experience, making the texture of products such as candies more uniform and delicate, and improving consumer satisfaction.

[0064] Preferably, the oil emulsion embedding composition may or may not contain natural plant essential oil; the natural plant essential oil includes one or a combination of two or more of sweet orange oil, lemon oil, rosemary oil, cinnamon oil, eucalyptus oil, grapefruit oil, and fresh flower essential oil; and the added amount is 0.01% to 0.1% of the mass of the oil emulsion embedding composition.

[0065] Natural plant essential oils often contain a variety of active ingredients and have biological activities such as antioxidant, anti-inflammatory, and antibacterial. When natural plant essential oils are added to an oil emulsified embedding composition and the oil emulsified embedding composition is used to prepare soft candies, these biologically active ingredients can exert their effects through oral administration. For example, the above essential oils have good antibacterial and anti-inflammatory properties and may help maintain oral health. Others, such as lemon essential oil, peppermint essential oil, etc., may help enhance immune function, promote digestion, or improve respiratory health. Natural plant essential oils can significantly enhance the flavor and taste of soft candies. The unique aromatic properties of essential oils can add a natural flavor to soft candies, making the product more attractive. Different types of essential oils can provide a variety of flavor experiences, such as the fresh fruity aroma brought by lemon essential oil, or the cool taste brought by peppermint essential oil, to meet consumers' demand for taste diversity.

[0066] The preparation method of the oil emulsified embedding composition comprises the following steps:

[0067] S1. dissolving an amphoteric emulsifier and a lipophilic emulsifier in oil at 70-80° C. to prepare an oil phase;

[0068] S2, mixing the wall material and water to form a wall material solution, and dissolving the hydrophilic emulsifier in the wall material solution to form an aqueous phase;

[0069] S3, the water phase and the oil phase are mixed, and then a stabilizer is added, and a mixed emulsion is formed after stirring at 65-75°C for 0.5-2h. After the mixed emulsion is homogenized by a homogenizer, natural plant essential oil is added, and the mixture is stirred evenly and dried.

[0070] Preferably, the mass fraction of the wall material in the wall material solution is 15% to 25%.

[0071] Preferably, the homogenization pressure is 25-30 MPa.

[0072] Preferably, the drying method is any one of spray drying and freeze drying.

[0073] Preferably, the specific conditions of the spray drying are: inlet temperature 165-170°C, feed flow rate 0.45-0.5 L / h, air volume 45-55 m 3 / h.

[0074] Preferably, the specific conditions of the freeze-drying are: temperature -90 to -50°C, pressure 0.01 to 0.1 MPa, and time 10 to 20 hours.

[0075] By selecting the raw materials of the present invention, under specific conditions, the oil-water interfacial tension is reduced through emulsification, the oil droplets are homogenized and refined to evenly coat the wall material, and the oil is dried and quickly solidified, the oxidative stability, embedding efficiency and bioavailability of the oil-embedded composition are significantly improved, thereby extending the shelf life of products such as candies, improving the texture and taste, increasing the nutritional value, and broadening the scope of application of the oil-embedded composition in the food industry.

[0076] The oil emulsified embedding composition is used in the field of preparing candies.

[0077] A candy prepared from a fat embedding composition, wherein the raw materials include, by weight: 10% to 30% of the fat embedding composition, 5% to 10% of gelatin, 15% to 55% of sugar alcohol, 0.1% of citric acid, and water to make up the balance to 100%.

[0078] Preferably, the gelatin has a jelly strength of 240 Bloomg (in a gelatin aqueous solution with a mass concentration of 6.67%).

[0079] In some preferred embodiments, the gelatin is purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0080] Preferably, the sugar alcohol is maltitol and erythritol.

[0081] Preferably, the mass ratio of maltitol to erythritol is 1:(0.5-2); further preferably, it is 1:1.

[0082] Preferably, the drying loss of the maltitol is ≤1.0%, the reducing sugar is ≤0.10%, and the ignition residue is ≤0.1%.

[0083] Preferably, the drying loss of the erythritol is ≤0.2%.

[0084] In some preferred embodiments, the maltitol and erythritol are both purchased from Yingxin Laboratory.

[0085] The preparation process of the candy comprises the following steps: water is divided into two parts, gelatin is added into one part, and the mixture is stirred at 70-80°C to obtain a gelatin solution; sugar alcohol is dissolved in the other part of water, and the mixture is stirred at 90°C to dissolve, and then the mixture is added into the gelatin solution, and the mixture is stirred at 70-80°C until the solid content of the system reaches 65%-75%, citric acid and a fat embedding composition are added, the mixture is mixed evenly, and then the mixture is poured into a mold, and the mixture is dried at room temperature until the candy is solidified and formed.

[0086] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0087] 1. The present invention provides a fat emulsified embedding composition, which enables fat to be evenly dispersed and stably embedded in the wall material. The prepared fat emulsified embedding composition is used in the preparation of candies, which not only greatly improves the physical stability of the candies, effectively prevents the oxidation and deterioration of fats during storage and transportation, but also provides

[0088] The candy has a more delicate and rich taste experience. In addition, by adjusting the formula and process conditions of the emulsified embedding composition, the production of candies with different tastes, textures and flavors can be easily achieved to meet the personalized needs of different consumers.

[0089] 2. The present invention uses soy protein isolate, gum arabic, cyclodextrin and modified starch as wall materials, which can greatly improve the embedding stability and antioxidant properties of oils and fats.

[0090] 3. The present invention denatures corn starch to obtain oxidized starch, acetylated distarch phosphate, and hydroxypropyl distarch phosphate, which are used as wall materials to greatly improve the stability of the embedding layer and the retention rate of oil.

[0091] 4. The present invention selects specific hydrophilic emulsifiers, lipophilic emulsifiers and amphoteric emulsifiers for compound use, which can further improve the stability of the oil-embedded composition.

[0092] 5. The present invention selects EGCG and ergothioneine in a mass ratio of 1: (0.5-2) as stabilizers, which can improve the stability and anti-oxidation of the oil emulsified embedding composition. DETAILED DESCRIPTION

[0093] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0094] The raw materials used in the present invention are all commercially available, specifically:

[0095] Sucrose esters, sucrose polyester content ≥97%, molecular weight 2400-2800, purchased from Lanzhou Waterless Biotechnology Co., Ltd.

[0096] Glyceryl monostearate, acid value ≤ 2 mgKOH / g, freezing point 55-60°C, purchased from Baoguan New Materials Technology (Shandong) Co., Ltd.

[0097] Span 80, HLB value of 4.3, hydroxyl value of 190-220 mgKOH / g, was purchased from Xingtai Xinlanxing Technology Co., Ltd.

[0098] The protein (dry basis) content of soy protein isolate is ≥95%, the fat is ≤0.50%, and the gel value is ≥10g, and it was purchased from Yingxin Laboratory.

[0099] The drying loss of gum arabic was 5% to 6%, and the acid insoluble matter was ≤ 0.9%. It was purchased from Henan Mingang Food Ingredients Co., Ltd.

[0100] (2-Hydroxypropyl)-β-cyclodextrin, with an average molecular weight of 1300-1500, a molar substitution of 0.5-0.7, and an optical rotation of 1% (2-hydroxypropyl)-β-cyclodextrin aqueous solution of 1% by mass, was purchased from Sigma-Aldrich (Shanghai) Reagent.

[0101] Sucrose fatty acid ester, with a monoester content of 55% and an HLB value of 11, was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0102] Tween 60, acid value ≤ 2.0 mgKOH / g, hydroxyl value 81-96 mgKOH / g, purchased from Yingxin Laboratory.

[0103] The gelatin has a jelly strength of 240 Bloomg (in a gelatin aqueous solution with a mass concentration of 6.67%) and was purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0104] Maltitol, drying loss ≤1.0%, reducing sugar ≤0.10%, ignition residue ≤0.1%; erythritol, drying loss ≤0.2%; all purchased from Yingxin Laboratory.

[0105] Example 1

[0106] This embodiment provides a fat emulsified embedding composition, and the raw materials for preparing the composition are an oil phase raw material, a water phase raw material and an amphoteric emulsifier.

[0107] The oil phase raw materials are oils and fats and lipophilic emulsifiers.

[0108] The water phase raw materials are wall materials, water and hydrophilic emulsifier.

[0109] The amphoteric emulsifiers are phospholipids and sucrose esters; the added amount thereof is 0.05% of the total mass of the oil and the wall material.

[0110] The mass ratio of the phospholipid to the sucrose ester is 2:1.

[0111] The phospholipids are phosphatidylcholine and phosphatidylethanolamine.

[0112] The mass ratio of the phosphatidylcholine to the phosphatidylethanolamine is 5:1.

[0113] The oil is evening primrose oil.

[0114] The lipophilic emulsifiers are glyceryl monostearate and Span 80; the added amount thereof is 0.1% of the mass of the oil.

[0115] The mass ratio of the glyceryl monostearate to Span 80 is 3:2.

[0116] The wall materials are soybean protein isolate, gum arabic, cyclodextrin and modified starch.

[0117] The mass ratio of the soy protein isolate, gum arabic, cyclodextrin and modified starch is 2:2:1:1.

[0118] The cyclodextrin is (2-hydroxypropyl)-β-cyclodextrin.

[0119] The modified starch is oxidized starch, acetylated distarch phosphate, or hydroxypropyl distarch phosphate.

[0120] The mass ratio of the oxidized starch, acetylated distarch phosphate and hydroxypropyl distarch phosphate is 2:3:4.

[0121] The preparation method of oxidized starch comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 35%, adding sodium hydroxide to the starch emulsion and stirring for 25 minutes, adding an oxidant, heating to 45° C. and stirring for 3 hours, then dripping concentrated sulfuric acid until the color of the system disappears, filtering and drying to obtain the oxidized starch.

[0122] The added amount of the sodium hydroxide is 0.5% of the mass of the corn starch.

[0123] The oxidant is potassium permanganate.

[0124] The added amount of the oxidant is 0.02% of the mass of starch.

[0125] The volume concentration of the concentrated sulfuric acid is 98%.

[0126] The preparation method of acetylated distarch phosphate comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 38%, adding sodium hydroxide to adjust the pH to 10, then adding a phosphating agent, reacting at 45°C for 2h, adding hydrochloric acid to adjust the pH to 8.5, then adding acetic anhydride, reacting at 25°C for 45min, adjusting the pH to neutral, filtering, washing and drying to obtain acetylated distarch phosphate.

[0127] The phosphating agents are sodium pyrophosphate and sodium trimetaphosphate.

[0128] The mass ratio of the sodium pyrophosphate to sodium trimetaphosphate is 1:1.

[0129] The added amount of the phosphating agent is 0.4% of the mass of the corn starch.

[0130] The added amount of acetic anhydride is 4% of the mass of corn starch.

[0131] The preparation method of hydroxypropyl distarch phosphate comprises the following steps: mixing corn starch and water to prepare a starch emulsion with a starch mass concentration of 38%, adding sodium hydroxide to adjust the pH to 10, then adding a phosphating agent, reacting at 45°C for 2h, adjusting the pH to 11.5, adding propylene oxide, reacting at 35°C for 1.5h, adjusting the pH to neutral, filtering, washing and drying, and obtaining hydroxypropyl distarch phosphate.

[0132] The first half of the preparation method of hydroxypropyl distarch phosphate is consistent with the preparation method of acetylated distarch phosphate, except that the added amount of propylene oxide is 6% of the mass of corn starch.

[0133] The added amount of the wall material is 30% of the mass of the oil.

[0134] The amount of water added is 4 times the weight of the wall material.

[0135] The hydrophilic emulsifiers are sucrose fatty acid ester and Tween 60, and the added amount thereof is 0.2% of the wall material weight.

[0136] The mass ratio of the sucrose fatty acid ester to Tween 60 is 4:3.

[0137] The raw materials for preparing the oil emulsified embedding composition also include a stabilizer.

[0138] The stabilizers are EGCG and ergothioneine, and the added amount thereof is 0.005% of the mass of the oil emulsified embedding composition.

[0139] The mass ratio of EGCG to ergothioneine is 1:1.

[0140] The oil emulsified embedding composition also includes natural plant essential oil; the natural plant essential oil is sweet orange oil; and the added amount thereof is 0.02% of the mass of the oil emulsified embedding composition.

[0141] The preparation method of the oil emulsified embedding composition comprises the following steps:

[0142] S1. dissolving an amphoteric emulsifier and a lipophilic emulsifier in oil at 75°C to prepare an oil phase;

[0143] S2, mixing the wall material and water to form a wall material solution, and dissolving the hydrophilic emulsifier in the wall material solution to form an aqueous phase;

[0144] S3, the water phase and the oil phase are mixed, and then a stabilizer is added, and a mixed emulsion is formed after stirring at 70° C. for 1 hour. After the mixed emulsion is homogenized by a homogenizer, natural plant essential oil is added, and the mixture is stirred evenly and dried.

[0145] The mass fraction of the wall material in the wall material solution is 20%.

[0146] The homogenization pressure is 28 MPa.

[0147] The drying method is spray drying.

[0148] The specific conditions of the spray drying are: inlet temperature 168°C, feed flow rate 0.47L / h, air volume 52m 3 / h.

[0149] The candy prepared from the oil-embedded composition comprises, by weight, 20% of the oil-embedded composition, 8% of gelatin, 35% of sugar alcohol, 0.1% of citric acid, and water to make up the balance to 100%.

[0150] The sugar alcohols are maltitol and erythritol.

[0151] The mass ratio of the maltitol to the erythritol is 1:1.

[0152] The preparation process of the candy comprises the following steps: water is divided into two parts, gelatin is added into one part, and the mixture is stirred evenly at 75°C to obtain a gelatin solution; sugar alcohol is dissolved in the other part of water, and after being stirred and dissolved at 90°C, the mixture is added into the gelatin solution, and the temperature is kept at 75°C and the stirring is continued until the solid content in the system reaches 70%; a stabilizer, natural plant essential oil, citric acid and a fat embedding composition are added, the mixture is mixed evenly, and the mixture is poured into a mold, and dried at room temperature until the candy is solidified and formed.

[0153] Example 2

[0154] The difference between this embodiment and embodiment 1 is that the oil is Haematococcus pluvialis oil.

[0155] Example 3

[0156] The difference between this embodiment and embodiment 1 is that the oil is krill oil.

[0157] Comparative Example 1

[0158] The difference between this comparative example and Example 1 is that the wall material is soy protein isolate, gum arabic, cyclodextrin and corn starch.

[0159] The mass ratio of the soy protein isolate, gum arabic, cyclodextrin and corn starch is 2:2:1:1.

[0160] Comparative Example 2

[0161] The difference between this comparative example and Example 1 is that the wall materials are gum arabic, cyclodextrin and modified starch.

[0162] The mass ratio of the gum arabic, cyclodextrin and modified starch is 2:1:1.

[0163] Comparative Example 3

[0164] The difference between this comparative example and Example 1 is that the wall material is soy protein isolate, gum arabic and modified starch.

[0165] The mass ratio of the soy protein isolate, gum arabic and modified starch is 2:2:1.

[0166] Comparative Example 4

[0167] The difference between this comparative example and Example 1 is that the modified starch is oxidized starch and hydroxypropyl distarch phosphate.

[0168] The mass ratio of the oxidized starch to hydroxypropyl distarch phosphate is 2:4.

[0169] Comparative Example 5

[0170] The difference between this comparative example and Example 1 is that the lipophilic emulsifier is glyceryl monostearate.

[0171] Comparative Example 6

[0172] The difference between this comparative example and Example 1 is that the phosphating agent is sodium trimetaphosphate.

[0173] Comparative Example 7

[0174] The difference between this comparative example and Example 1 is that no stabilizer is added.

[0175] Comparative Example 8

[0176] The difference between this comparative example and Example 1 is that the added amount of the wall material is 60% of the mass of the oil.

[0177] Performance Testing

[0178] The oil embedding rate D1 and the embedding rate D2 after 28 days were tested with reference to the method in the paper "Preparation and Stability of Functional Oil Microcapsules" published by Wang Dawei et al. The embedding rate change rate was: (D1-D2) / D1×100%. The DPPH free radical scavenging rate of candy was tested with reference to the method in the paper "Construction of Tea Oil-Based Emulsion Loaded with Lutein and Its Application in Gel-Type Soft Candy" published by Wu Cuiling. The free radical scavenging rate reflects the antioxidant properties of candy. The higher the scavenging rate, the better the antioxidant properties. 10 members were selected to evaluate the sensory properties of the prepared candy, from the perspectives of appearance, color, flavor, texture, and taste. Each sensory score was from high to low, ranging from 10 to 0. The total sensory value was the sum of all scores divided by 5. The average of the 10 members was taken, and a cup of puffed rice and a cup of water were provided to the members to clean the taste of the samples and avoid interference between the samples. The results are shown in Table 1.

[0179] Table 1 Measurement results

[0180]

[0181] According to statistics, the fat emulsion embedding composition prepared by Examples 1 to 3 of the present invention has high stability, and the prepared candy has good antioxidant properties and good taste. Comparative Example 1 does not modify corn starch, Comparative Example 2 does not add soy protein isolate, Comparative Example 3 does not add cyclodextrin, Comparative Example 4 does not add acetylated distarch phosphate, Comparative Example 5 does not add Span 80, Comparative Example 6 does not add sodium pyrophosphate, Comparative Example 7 does not add stabilizer, and Comparative Example 8 has too high a wall material addition amount, and the prepared fat emulsion embedding composition has poor embedding stability, and the prepared candy has poor antioxidant properties and taste. Therefore, the fat emulsion embedding composition prepared by the raw materials and methods described in this application not only enables the fat to be evenly dispersed and stably embedded in the wall material, but also applies the prepared fat emulsion embedding composition to the preparation of candy, which greatly improves the physical stability of the candy, effectively prevents the oxidation and deterioration of the fat during storage and transportation, and also gives the candy a more delicate and rich taste experience.

[0182] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A fat emulsified embedding composition, characterized in that: The raw materials for its preparation include oil phase raw materials, water phase raw materials and amphoteric emulsifiers; The oil phase raw materials include oils and fats and lipophilic emulsifiers; The water phase raw materials include wall materials, water, and hydrophilic emulsifier; The amphoteric emulsifiers are phospholipids, monoglycerides and sucrose esters; the added amount thereof is 0.01% to 0.1% of the total mass of the oil and the wall material.

2. The oil emulsified embedding composition according to claim 1, characterized in that The lipophilic emulsifiers are glyceryl monostearate and Span 80; the added amount thereof is 0.01% to 0.3% of the mass of the oil.

3. The oil emulsified embedding composition according to claim 1, characterized in that: The wall material is one or a combination of two or more of maltodextrin, soy protein isolate, modified gelatin, gum arabic, cyclodextrin, starch, and modified starch.

4. The oil emulsified embedding composition according to claim 3, characterized in that: The added amount of the wall material is 10% to 50% of the mass of the oil.

5. The oil emulsified embedding composition according to claim 1, characterized in that: The hydrophilic emulsifiers are sucrose fatty acid ester and Tween 60, and the added amount thereof is 0.1% to 0.3% of the wall material weight.

6. The oil emulsified embedding composition according to claim 1, characterized in that: The oil is one or more of camellia oil, walnut oil, linseed oil, fish oil, kiwi seed oil, perilla seed oil, grape seed oil, olive oil, sunflower seed oil, avocado oil, algae oil, chlorella oil, evening primrose oil, krill oil, and Haematococcus pluvialis oil.

7. The oil emulsified embedding composition according to claim 1, characterized in that: The raw materials for preparing the oil emulsion embedding composition also include a stabilizer, which includes one or a combination of two or more of ascorbic acid, calcium ascorbate, ascorbyl palmitate, tocopherol, rosemary, catechin EGCG, and ergothioneine; and the added amount thereof is 0.001% to 0.1% of the mass of the oil emulsion embedding composition.

8. The oil emulsified embedding composition according to claim 1, characterized in that: The oil emulsion embedding composition may or may not contain natural plant essential oil; the natural plant essential oil includes one or a combination of two or more of sweet orange oil, lemon oil, rosemary oil, cinnamon oil, eucalyptus oil, grapefruit oil, and fresh flower essential oil; the added amount is 0.01% to 0.1% of the mass of the oil emulsion embedding composition.

9. A method for preparing the oil emulsified embedding composition according to any one of claims 1 to 8, characterized in that: The steps are: S1. dissolving an amphoteric emulsifier and a lipophilic emulsifier in oil at 70-80° C. to prepare an oil phase; S2, mixing the wall material and water to form a wall material solution, and dissolving the hydrophilic emulsifier in the wall material solution to form an aqueous phase; S3, the water phase and the oil phase are mixed, and then a stabilizer is added, and a mixed emulsion is formed after stirring at 65-75°C for 0.5-2h. After the mixed emulsion is homogenized by a homogenizer, natural plant essential oil is added, and the mixture is stirred evenly and dried.

10. Use of the oil emulsified embedding composition according to any one of claims 1 to 8 in the field of preparing candies.

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