Zero-trans low-saturation double-gel-based normal-temperature cream as well as preparation method and application thereof

Abstract

The invention relates to zero-trans low-saturation double-gel-based normal-temperature cream as well as a preparation method and application thereof. The invention belongs to the field of plant cream. The invention aims to solve the technical problem that the existing vegetable oil-based cream cannot be stored at normal temperature, has transportation stability and does not have trans-low saturated fatty acid at the same time. The normal-temperature cream is prepared from hydrogel and oleogel, the oleogel is composed of plant base material oil and oleogel factors, the oleogel factors comprise one or more of dialdehyde cellulose, beewax, 12-hydroxystearic acid and ethyl cellulose, and the hydrogel is composed of water and hydrogel factors. The dialdehyde cellulose or at least two of the dialdehyde cellulose are added to serve as oil gel factors, the oil gel factors and gel factors in hydrogel are subjected to Schiff base reaction to improve the stability of a double-gel system, and the cream prepared after stirring does not need to be refrigerated and can be stored for a long time at the room temperature; the transportation and storage cost of the cream is greatly reduced.

Description

Technical Field

[0001] The invention belongs to the field of vegetable cream, and in particular relates to a zero-trans low-saturated double gel-based room-temperature cream and a preparation method and application thereof. Background Art

[0002] Traditional vegetable cream is an oil-in-water (O / W) emulsion made of hydrogenated vegetable oil, protein, emulsifier, etc. Adding appropriate amount of auxiliary materials to the emulsion can make creams with different flavors, mouthfeels and textures. Whipping cream is the most popular product among children among vegetable creams. The emulsion is whipped to flush bubbles into the system to form a foam structure product with a certain plasticity. On the premise of increasing people's satiety, the texture and visual appearance of the product are improved as much as possible to provide sensory pleasure.

[0003] At present, animal cream products that rely on traditional animal husbandry face huge challenges in production raw materials, low-temperature transportation and storage of products, and the increasing number of people with lactose intolerance. Therefore, room temperature vegetable cream uses dietary vegetable oils instead of animal milk fat based on the traditional animal cream production process, which will effectively reduce the energy consumption of traditional animal husbandry and industrial production and alleviate the symptoms of lactose intolerance, and can improve the future food supply mode.

[0004] At present, vegetable cream products on the market need to use a large amount of highly saturated hydrogenated oils to improve the stability of the product, but the intake of a large amount of trans fatty acids or saturated fatty acids easily induces many food-borne chronic diseases, which is not conducive to people's health. At the same time, due to its aerated foam structure, traditional animal cream must be stored, transported and sold under constant low temperature conditions such as refrigeration or freezing, which greatly increases the cost of the product. In addition, when using traditional animal cream to prepare other products, due to temperature changes, the cream will be repeatedly thawed and frozen, resulting in the collapse and agglomeration of the texture of the aerated foam structure of the cream, which seriously affects the product quality. Therefore, developing a green and healthy cream product that can be stored and transported at room temperature and can still maintain good stability under temperature changes can not only meet people's demand for healthy food, but also increase the profits of production enterprises and reduce pollution to the environment. Summary of the invention

[0005] The purpose of the present invention is to solve the technical problem that the existing vegetable oil-based cream cannot take into account room temperature storage, transportation stability and zero trans low-saturated fatty acids. The present invention provides a zero trans low-saturated double gel-based room temperature cream and a preparation method and application thereof.

[0006] The technical solution of the present invention is as follows:

[0007] One of the purposes of the present invention is to provide a zero-trans low-saturated double gel-based room-temperature cream, which is prepared from hydrogel and oleogel, the oleogel is composed of plant-based oil and oleogel factor, the oleogel factor includes one or more of dialdehyde cellulose, beeswax, 12-hydroxystearic acid, and ethyl cellulose, and the hydrogel is composed of water and the hydrogel factor.

[0008] It is further defined that the mass ratio of the oil gel to the hydrogel is (1.2-2):1.

[0009] It is further defined that the mass ratio of the oil gel to the hydrogel is 6:4.

[0010] It is further defined that the plant-based oil comprises perilla seed oil.

[0011] It is further defined that the oleogelator is composed of at least two components including dialdehyde cellulose.

[0012] Further defined, the oleogel factor consists of dialdehyde cellulose and beeswax.

[0013] It is further defined that the mass fraction of the oil gel factor in the oil gel is 5-10%.

[0014] It is further defined that the mass fraction of the oil gel factor in the oil gel is 8%.

[0015] It is further defined that the hydrogel factor includes one or more of soy protein isolate, xanthan gum, pectin and glucomannan.

[0016] In a further embodiment, the hydrogelator is composed of at least two components including soy protein isolate.

[0017] The optimal definition is that the hydrogel factor is composed of soy protein isolate and konjac glucomannan.

[0018] It is further defined that the mass fraction of the hydrogel factor in the hydrogel is 5-10%.

[0019] It is further defined that the mass fraction of the hydrogel factor in the hydrogel is 8%.

[0020] The second object of the present invention is to provide a method for preparing zero-trans low-saturated double gel-based room temperature cream, the method comprising:

[0021] S1: adding the oil gel factor to the plant base oil in proportion, heating and stirring to obtain the oil gel;

[0022] S2: adding the hydrogel factor into water in proportion, heating and stirring to obtain a hydrogel;

[0023] S3: The oil gel and the hydrogel are heated and mixed, and then homogenized, and then cooled in an ice water bath, and finally stirred in a blender for a certain period of time to obtain a zero-trans low-saturated double gel-based room temperature cream.

[0024] It is further defined that the heating and stirring temperature in S1 is 60-80°C and the time is 20-40 min.

[0025] It is further defined that the heating and stirring temperature in S2 is 60-80° C. and the time is 20-40 min.

[0026] It is further defined that the heating temperature in S3 is 60-80° C. and the heating time is 20-40 min.

[0027] Further defined, in S3, homogenization is performed at 8000-12000 rpm for 2-4 min.

[0028] It is further defined that the speed of the stirrer in S3 is 500-700 rpm, and the stirring time is 3-8 min.

[0029] The third object of the present invention is to provide an application of the above-mentioned zero-trans low-saturated double gel-based room temperature cream in the food industry.

[0030] Compared with the prior art, the present invention has the following advantages:

[0031] The present invention improves the stability of the double gel system by adding dialdehyde cellulose or at least two kinds including dialdehyde cellulose as oil gel factors to react with the gel factors in the hydrogel through Schiff base reaction. The whipped cream does not need to be refrigerated and can be stored for a long time at room temperature, which greatly reduces the transportation and storage costs of the cream. The specific advantages are as follows:

[0032] (1) The present invention uses perilla seed oil as the base oil of the double gel system room temperature cream, which can reduce the content of trans fatty acids and saturated fatty acids in the cream. In addition, perilla seed oil is rich in α-linolenic acid, which can significantly reduce serum cholesterol in the human body and has excellent nutritional value.

[0033] (2) The dialdehyde cellulose used in the present invention is a product obtained by chemically modifying cellulose. Its molecular structure contains dialdehyde groups, which can react with soy protein isolate in a double gel system to produce a Schiff base reaction, thereby improving the stability of the oil-water interface in the double gel system and thus increasing the shelf life of the cream. The product can be stored at room temperature of 25°C for at least 3 months after cross-linking, and can provide a good flavor for the double gel system room temperature cream. Compared with other oil gel factors, the amount of dialdehyde cellulose used to achieve the same effect is less, and will not have an adverse effect on the cream.

[0034] (3) The present invention provides a room-temperature vegetable cream based on perilla seed oil that does not contain trans fatty acids and a preparation method thereof. By selecting and combining oil gel factors and hydrogel factors and according to their synergistic effect in the system, a room-temperature vegetable cream with adjustable taste and digestibility, high thermal stability, good flavor release and texture characteristics is produced; a relatively simple homogenization process is used to reduce the cost of cold chain transportation. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 Analysis of oil and water holding rates of room temperature butter and commercially available butter in Examples 5-7 and Comparative Examples 2-3;

[0036] Figure 2 Appearance of room temperature cream and commercial cream after centrifugation of Examples 5-7 and Comparative Examples 2-3; wherein a-Example 5, b-Example 6, c-Example 7, d-Comparative Example 2, e-Comparative Example 3, f-Commercial cream;

[0037] Figure 3 Texture analysis of room temperature cream and commercially available cream in Examples 5-7 and Comparative Examples 2-3;

[0038] Figure 4 Analysis of flavor release of Examples 5-7 and Comparative Examples 2-3 room temperature cream and commercially available cream;

[0039] Figure 5 Analysis of oral tribological properties of room temperature cream and commercially available cream in Examples 5-7 and Comparative Examples 2-3. DETAILED DESCRIPTION

[0040] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0041] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, methods and instruments used are conventional materials, reagents, methods and instruments in the art unless otherwise specified, and can be obtained through commercial channels by those skilled in the art.

[0042] The terms "comprising," "including," "having," "containing," or any other variations thereof, as used in the following examples, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus comprising the listed elements is not necessarily limited to only those elements, but may include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.

[0043] The dialdehyde cellulose used in the following examples is synthesized by oxidizing the C2-C3 hydroxyl groups in the glucose chain of cellulose. The specific steps are as follows: 10g of defatted soybean dregs (cellulose components are detected using the national standard NY / T 3494-2019, and the cellulose composition purity is >90%) is mixed with 650mL of deionized water and 38g of sodium chloride. Wrap the reaction beaker with aluminum foil, and then add 13.2g of photosensitive NaIO4. The resulting mixture is stirred at room temperature for 6 days to oxidize the maximum number of hydroxyl groups. Afterwards, the oxidized fiber is filtered through a nylon cloth with a pore size of 20μm and washed five times with deionized water. During each wash, the fiber is mixed with 500mL of deionized water and stirred for 5 minutes, and then vacuum filtered. Finally, the fully oxidized fiber with aldehyde groups is dispersed in 100mL of water and heated at 60°C for 8 hours to obtain dialdehyde cellulose in a dissolved form.

[0044] Embodiment 1:

[0045] In conjunction with Table 1, the preparation method of the zero-trans low-saturated double gel-based room temperature cream of this embodiment is carried out according to the following steps:

[0046] (1) adding the oil gel factor to the plant-based oil in proportion, heating and stirring at 70° C. for 30 min to obtain an oil gel;

[0047] (2) adding the hydrogel factor into water in proportion, heating and stirring at 70°C for 30 min to obtain a hydrogel;

[0048] (3) The oil gel and the hydrogel were heated and mixed at 70°C, and then homogenized at 10,000 rpm for 3 min, followed by cooling in an ice water bath for 15 min, and finally stirred in a blender at 600 rpm for 5 min to obtain a zero-trans low-saturated double gel-based room temperature cream.

[0049] Embodiment 2-7:

[0050] The preparation method of the zero-trans low-saturated double gel-based room temperature cream of Examples 2-7 is the same as that of Example 1, except that the type and content of the oil gel factor and the type and content of the water gel factor are different. The specific composition is shown in Table 1.

[0051] Comparative Examples 1-12:

[0052] The preparation method of the zero-trans low-saturated double gel-based room temperature cream of Comparative Examples 1-12 is the same as that of Example 1, except that the type and content of the oil gel factor, the type and content of the hydrogel factor are different, and the mass ratio of the oil gel to the hydrogel is different. The specific composition is shown in Table 1.

[0053] Table 1 Composition of room temperature cream in Examples 1-7 and Comparative Examples 1-12

[0054]

[0055]

[0056]

[0057]

[0058] (I) Shelf life test

[0059] The samples of Examples 1-7 and Comparative Examples 1-12 were stored at 25°C, and the samples were observed for viscosity or agglomeration after 0, 5, 10, 15, 20, 25, 30, 35 and 40 days, respectively, and the results were recorded.

[0060] Table 2 Shelf life of room temperature cream of Examples 1-7 and Comparative Examples 1-12

[0061]

[0062]

[0063] It can be seen from the data in Table 2 that the double gel room temperature cream prepared in Examples 1, 3-4 has significantly better storage stability than the double gel room temperature cream prepared in Example 2 due to the combination of specific oil gel factors (dialdehyde cellulose and beeswax), and agglomeration occurs after the 35th day. In Example 5, dialdehyde cellulose and beeswax are used as oil gel factors, and the hydrogel system combined with konjac pulmannan and soy protein isolate can be stored at room temperature for 40 days without stickiness and agglomeration. The double gel room temperature cream of Examples 6-7, which is prepared by changing the hydrogel factor without changing the oil gel component in Example 5, has relatively poor storage stability due to the absence of Schiff base reaction, and stickiness and agglomeration occur on the 20th day. In Comparative Examples 1-4, the use of excessive gel factors will increase the crosslinking degree of the Schiff base reaction and enhance the rigidity of the double gel system; while the use of less gel factors will not form a stable double gel system due to the low crosslinking degree. Similarly, in Comparative Examples 5-12, changing the mass ratio of the oil gel to the hydrogel in the bis-gel also changes the cross-linking degree of the Schiff base reaction, resulting in poor storage stability of the bis-gel room-temperature cream.

[0064] (II) Analysis of oil holding rate and water holding rate

[0065] 5 g of double gel room temperature cream prepared in Examples 5-7 and Comparative Examples 2-3 and commercial cream (Nestle Qingdao Co., Ltd., Nestle light cream 250 ml) were placed in a 10 mL centrifuge tube. The freezing time of the sample at 20° C. was 24 h, and the thawing time at 25° C. was 12 h. After centrifugation at 10000 g for 15 min, the oil released from the surface of the sample and the water released from the bottom were collected with a syringe. The oil holding capacity was calculated using Formula 1, and the water holding capacity was calculated using Formula 2.

[0066]

[0067]

[0068] Where m oil is the mass of oil released (g), M oil is the total mass of oil in the double gel room temperature butter (g); m water is the mass of water released (g), M water It is the total mass (g) of water in double gel room temperature cream.

[0069] Figure 1 The results show that the zero-trans low-saturated double gel system room temperature cream prepared in Example 5 has the highest oil holding capacity and water holding capacity, which are 92.17% and 96.12% respectively. For commercial room temperature cream, the oil phase and water phase lost after centrifugation are relatively large, the oil holding rate is only 41.08%, and the water holding rate is 39.05%. The oil holding rate and water holding rate of the double gel system room temperature cream prepared in the embodiment of the present invention are at least 81.17% and 89.04%, which are better than the commercial room temperature cream. In comparative examples 2-3, the content of oil gel factor or water gel factor is too high, the degree of Schiff base reaction in the double gel formation process is increased, the rigidity is enhanced, resulting in the destruction of the stable double gel structure, and the oil holding rate and water holding rate are greatly reduced.

[0070] exist Figure 2 It can be more intuitively seen that Example 5 ( Figure 2 a) The zero-trans low-saturated double gel room temperature cream prepared is better than the commercially available cream ( Figure 2 f) Has greater stability.

[0071] (III) Texture analysis

[0072] 15 g of the double gel room temperature cream prepared in Examples 5-7, Comparative Examples 2-3 and commercially available room temperature cream were placed in a 25 mL beaker and stored at 25°C for 24 h. The texture of the double gel formed in the glass beaker was analyzed using a CT3 texture analyzer (Brookfield, Middleboro, MA, USA) equipped with a TA / 0.5 probe (diameter 12.7 mm). Uniaxial compression tests were performed at a speed of 1 mm / s for a total compression distance of 7 mm to obtain parameters including hardness and adhesion. The force recorded by the probe at the first inflection point can be expressed as the gel hardness (g). Each sample was measured six times and the average value was recorded.

[0073] Figure 3 The results show that in Examples 5-7, the double gel system room temperature cream using xanthan gum and pectin as hydrogel factors has a relatively weak gel structure, and its hardness is lower than that of commercial room temperature cream. In Comparative Examples 2-3, excessive soy protein isolate or dialdehyde cellulose is used to enhance the rigid structure of the double gel, and it has a relatively large hardness. For the double gel system room temperature cream prepared by using soy protein isolate as a hydrogel factor and adding an appropriate amount, it has similar texture characteristics to commercial room temperature cream.

[0074] (IV) Electronic nose analysis

[0075] The dual-gel system ambient temperature cream and commercial ambient temperature cream were stored at room temperature (25°C) for 6 h, and then the air-gel partition coefficient at equilibrium was analyzed using an electronic nose (EN3, Schwerin, Germany, the sensor array of the electronic nose consists of 10 different metal oxide chemical sensors (S1-S10). The sensitivity of these sensors to the prepared compounds was set as follows: S1, aromatic compounds; S2, nitrogen oxides (NO2); S3, aromatic compounds and ammonia compounds (benzene); S4, hydrogen compounds (H2); S5, aromatic and olefin compounds (propane); S6, methane broad range (CH3); S7, sulfur compounds (H2S); S8, broad alcohols and some aromatic compounds (CO); S9, sulfur-containing organic compounds and aromatic compounds (H2S); S10, methane aliphatic compounds / alkanes.). In addition, the samples were stored at 25°C and the storage bottles were opened to evaluate the flavor retention effect of the hydrogel during the open storage period. The response values ​​of volatile fragrances were measured by electronic nose at specific time points (0, 1, 2 and 3 days) (sampling interval was 1.0 s, measurement time was 100 s). All experiments were repeated three times.

[0076] Figure 4The results show that in Examples 5-7 and Comparative Examples 2-3, the double gel system room temperature cream formed by using xanthan gum, pectin as the hydrogel factor or using excessive soy protein isolate or dialdehyde cellulose showed faster flavor release, which may be due to the weaker or stronger cross-linking reaction that destroyed the network structure of the gel. The double gel system room temperature cream prepared by using soy protein isolate as the hydrogel factor and adding an appropriate amount had the slowest flavor release, which was in line with consumers' flavor perception of room temperature cream.

[0077] (V) Oral simulation analysis

[0078] The oral tribological properties of the samples were determined using a three-needle ball attachment in a rheometer (HAAKE MARS, Germany). The three-needle ball attachment consists of a spherical polydimethylsiloxane (PDMS) ball geometry (diameter 12.7 mm, surface roughness 0.5 μm) and three small needles (diameter 6 mm, surface roughness 0.4 μm). 0.5 g of the double gel room temperature cream prepared in Examples 5-7 and Comparative Examples 2-3 and commercially available room temperature cream were mixed with 0.5 mL of simulated saliva at 37°C and loaded into the sample holder for friction coefficient measurement. The speed of the ball changed from 0.1 mm / s to 300 mm / s within 10 min. A constant normal load of 1 N was applied and the temperature was set at 37°C. All measurements were performed in triplicate and run independently three times.

[0079] Figure 5 The results show that in Comparative Examples 2-3, the oral friction of the double gel-based room temperature cream formed by using excessive soy protein isolate or dialdehyde cellulose is significantly higher than that of commercial room temperature cream. In Example 5, the double gel-based room temperature cream prepared by using soy protein isolate as a hydrogel factor and adding an appropriate amount of soy protein isolate exhibits similar oral tribological properties and higher smoothness as commercial room temperature cream at the entire chewing degree.

[0080] The above are only preferred specific embodiments of the present invention, which are all different implementations based on the overall concept of the present invention, and the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A zero-trans low-saturated double gel-based room temperature cream, characterized in that: It is prepared from hydrogel and oleogel. The oleogel is composed of plant-based oil and oleogel factor. The oleogel factor includes one or more of dialdehyde cellulose, beeswax, 12-hydroxystearic acid, and ethyl cellulose. The hydrogel is composed of water and the hydrogel factor.

2. The room temperature cream according to claim 1, characterized in that: The mass ratio of the oil gel to the hydrogel is (1.2-2):1, the mass fraction of the oil gel factor in the oil gel is 5-10%, and the mass fraction of the hydrogel factor in the hydrogel is 5-10%.

3. The room temperature cream according to claim 2, characterized in that: The mass ratio of the oil gel to the hydrogel is 6:4, the mass fraction of the oil gel factor in the oil gel is 8%, and the mass fraction of the hydrogel factor in the hydrogel is 8%.

4. The room temperature cream according to claim 1, characterized in that: The plant base oil includes perilla seed oil, and the hydrogel factor includes one or more of isolated soy protein, xanthan gum, pectin and glucomannan.

5. The room temperature cream according to claim 4, characterized in that: The hydrogel factor is composed of at least two components including soy protein isolate.

6. The room temperature cream according to claim 1, characterized in that: The oleogelator is composed of at least two components including dialdehyde cellulose.

7. The room temperature cream according to claim 5 or 6, characterized in that: The hydrogel factor is composed of isolated soybean protein and konjac glucomannan, and the oleogel factor is composed of dialdehyde cellulose and beeswax.

8. The method for preparing the zero-trans low-saturated double gel-based room temperature cream according to any one of claims 1 to 7, characterized in that: The method: S1: adding the oil gel factor to the plant base oil in proportion, heating and stirring to obtain the oil gel; S2: adding the hydrogel factor into water in proportion, heating and stirring to obtain a hydrogel; S3: The oil gel and the hydrogel are heated and mixed, and then homogenized, and then cooled in an ice water bath, and finally stirred in a blender for a certain period of time to obtain a zero-trans low-saturated double gel-based room temperature cream.

9. The method according to claim 8, characterized in that In S3, homogenize at 8000-12000 rpm for 2-4 min, with the mixer speed at 500-700 rpm, and stir for 3-8 min.

10. Application of the zero-trans low-saturated double gel-based room temperature cream according to any one of claims 1 to 7 in the food industry.

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