Grease-loaded polypeptide low-water emulsion as well as preparation method and application thereof

Abstract

The invention provides a grease-loaded polypeptide low-water emulsion as well as a preparation method and application thereof, and relates to the field of foods or health foods. The grease-loaded polypeptide low-water emulsion is prepared from the following raw materials: a water-phase raw material including polypeptide, a water-soluble emulsifier, carbohydrates, glycerol and water; the oil-phase raw material comprises a fat-soluble emulsifier and grease. According to the invention, the high-concentration polypeptide is used as a water-phase filling agent to construct a low-water emulsion system for the first time, the stability of the system is improved by matching with a water-soluble emulsifier with a good emulsification effect, and the flavor and viscoplasticity of the emulsion are optimized by combining saccharides and glycerol, so that the polypeptide low-water emulsion with a good protection effect on grease and lipophilic active ingredients in the grease is obtained. A low-water emulsion system is beneficial to improving the stability of lipophilic active ingredients in the grease, preventing the quality deterioration caused by oxidative deterioration of the active ingredients and prolonging the shelf life of the product; the bad flavor of the grease is covered through emulsion embedding, the use of chemical essence is avoided, and the sensory experience of consumers is improved.

Description

Technical Field

[0001] The invention relates to the field of food or health food, and in particular to a polypeptide low-water emulsion loaded with fat, and a preparation method and application thereof. Background Art

[0002] At present, many lipophilic active ingredients contained in oils and fats have various health benefits for the human body and can be used as raw materials for food or health food. For example, DHA (docosahexaenoic acid), EPA (docosapentaenoic acid), ARA (arachidonic acid), linoleic acid, etc. contained in oils and fats have the effects of enhancing lipid metabolism, preventing arteriosclerosis, protecting cardiovascular and cerebrovascular, and promoting brain nerve development. However, similar lipophilic active ingredients contained in oils and fats are usually poorly stable and are easily affected by factors such as oxygen, heat, light and metal ions in the environment to cause oxidation and deterioration. In addition, DHA, ARA, etc. are often present in oils and fats (such as algae oil, fish oil, etc.) with strong unpleasant flavors (such as fishy smell), so it is difficult to directly add them to various food matrices. The above characteristics greatly limit the application of oils and fats containing lipophilic active ingredients in food and health food.

[0003] Liposomes, emulsions and other food carriers can be isolated from the influence of adverse factors outside by embedding, so as to achieve the purpose of improving the stability of active ingredients and covering up bad flavors. Preparing grease containing lipophilic active ingredients into emulsions is an important means to improve its food applicability. For example, in patent document CN110214954A, collagen polypeptides and gelatin after fish bone enzymolysis act together to improve emulsion stability, and high-speed dispersion and microfluidization homogenization process are adopted to prepare fish bone calcium peptide emulsion rich in DHA, but sucrose is added more and the system water content is high, which is not conducive to human health and long-term stability of algae oil DHA, and the material temperature will be increased during the microfluidization homogenization process, which is also not conducive to the stability of active ingredients; Patent document CN109601641A prepares a kind of algae oil starch high internal phase emulsion to prevent oxidation, and uses the low boiling point of ethanol and ammonia to protect algae oil from natural oxidation and temperature, so as to avoid the deterioration of algae oil during storage, but ethanol and ammonia are used in the process, and there is a risk of reagent residue.

[0004] Therefore, although the current oil-loaded emulsion can improve the stability of the lipophilic active ingredients therein to a certain extent, it also has some defects. For example: the moisture content of the system is relatively high, and the dissolved oxygen in the water environment is not conducive to maintaining the long-term stability of the lipophilic active ingredients; the high content of sugar substances is not conducive to human health; adverse factors such as high temperature may be generated during the processing, and the processing process is complicated and energy-intensive; the chemical reagents used have the risk of residual, etc.

[0005] How to overcome the above defects and provide a healthy, safe, simple process, and highly stable low-water emulsion loaded with oil has become an urgent problem to be solved by those skilled in the art. Summary of the invention

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the prior art oil-loaded emulsions, such as high water content in the system, poor stability, high sugar content, being unfavorable to human health, complex process, and the risk of reagent residues, thereby providing an oil-loaded polypeptide low-water emulsion and a preparation method and application thereof.

[0007] To achieve the above object, the present invention provides the following technical solutions: In a first aspect, the present invention provides a polypeptide low-water emulsion loaded with fat, which is made from raw materials including the following components: Aqueous phase raw materials include polypeptides, water-soluble emulsifiers, sugar substances, glycerol and water, with a mass ratio of 28-50:10-17:3-13:3-13:29-39; Oil phase raw materials, including fat-soluble emulsifier and oil, with a mass ratio of 0.1~20:80~99.9; The mass ratio of the water phase raw material to the oil phase raw material is 60~99:1~40.

[0008] Further, in the aqueous phase raw material, the mass percentages of polypeptide, water-soluble emulsifier, carbohydrate, glycerol and water are 28%-50% (for example, 28%, 28.3%, 35%, 40%, 45%, 50%), 10%-17% (for example, 10%, 11%, 11.1%, 15%, 16.7%, 17%), 3%-13% (for example, 3%, 5%, 10%, 11%, 12.5%, 13%), 3%-13% (for example, 3%, 5%, 10%, 11%, 12.5%, 13%), 29%-39% (for example, 29%, 30%, 33.3%, 35%, 38.6%, 39%); In the oil phase raw material, the mass percentages of fat-soluble emulsifier and oil are 0.1% to 20% (for example, 0.1%, 1%, 3%, 4%, 5%, 10%, 20%) and 80% to 99.9% (for example, 80%, 90%, 95%, 96%, 97%, 99%, 99.9%) respectively; In the polypeptide low-water emulsion, the mass percentages of the water phase raw material and the oil phase raw material are 60%-99% (for example, 60%, 75%, 80%, 85%, 90%, 99%) and 1%-40% (for example, 1%, 10%, 15%, 20%, 25%, 40%), respectively.

[0009] Furthermore, in the raw materials of the polypeptide low-water emulsion, the mass percentages of polypeptide, water-soluble emulsifier, carbohydrate, glycerin, water, fat-soluble emulsifier, and oil are 21%~50%, 6%~15%, 3%~10%, 3%~10%, 18%~35%, 0.01%~8%, and 0.8%~40%, respectively.

[0010] Furthermore, in the raw materials of the polypeptide low-water emulsion, the mass percentages of the polypeptide, the water-soluble emulsifier, the sugar substance, the glycerol, the water, the fat-soluble emulsifier, and the oil are 21% to 49.5% (for example, 21%, 24%, 25.5%, 26.25%, 30%, 32%, 36%, 42.5%, and 49.5%), 6% to 14.9% (for example, 6%, 8%, 8.5%, 10%, 11.25%, and 14.9%), 3% to 9.9% (for example, 3%, 4.25%, 7.5%, 8%, and 9.9%), and 3% to 9.9% (for example, 3%, 4.25%, 7.5%, 8%, and 9.9%). For example, it may be 3%, 3.75%, 4%, 4.25%, 7.5%, 9.9%), 18%~34.7% (for example, it may be 18%, 20%, 22.5%, 24%, 25.5%, 28%, 28.6%, 34.7%), 0.01%~8% (for example, it may be 0.01%, 0.2%, 0.4%, 0.75%, 1%, 1.5%, 8%,), 0.8%~39.6% (for example, it may be 0.8%, 9.99%, 13.5%, 14.25%, 19%, 24%, 24.25%, 32%, 39.6%).

[0011] Furthermore, the polypeptide includes: at least one of soybean peptide, peanut peptide, pea peptide, mung bean peptide, wolfberry peptide, yam peptide, potato peptide, whey peptide, rice peptide, flaxseed peptide, rapeseed peptide, corn peptide, wheat peptide, walnut peptide, bitter melon peptide, ginseng peptide, camellia peptide, collagen peptide, and casein phosphopeptide.

[0012] Furthermore, the water-soluble emulsifier is a natural water-soluble emulsifier.

[0013] Furthermore, the natural water-soluble emulsifier includes at least one of OSA starch, sodium caseinate, whey protein isolate, and soy protein isolate.

[0014] Furthermore, the carbohydrate substance includes at least one of sucrose, lactose, fructose, glucose, maltooligosaccharides, isomaltooligosaccharides, isomaltulose, maltulose, maltitol, mannitol, sorbitol, xylitol, erythritol, maltodextrin, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin.

[0015] Furthermore, the oil includes at least one of algae oil, fish oil, soybean oil, camellia oil, rice oil, tea oil, walnut oil, peanut oil, rapeseed oil, sunflower oil, corn oil, linseed oil, coconut oil, olive oil, medium-chain triglycerides, and palm oil.

[0016] Furthermore, the fat-soluble emulsifier includes: at least one of phospholipids, sucrose fatty acid esters, ammonium phospholipids, lactitol, propylene glycol fatty acid esters, propylene glycol alginate, succinic acid monoglyceride, polyglycerol ricinoleate, xylitol monostearate, citric acid fatty acid glyceride, lactic acid fatty acid glyceride, mono- and diglycerol fatty acid esters, esterified sorbitol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, and sorbitan monostearate.

[0017] Furthermore, the oil phase raw material also includes a lipophilic active ingredient raw material; the lipophilic active ingredient raw material includes at least one of fat-soluble vitamins, astaxanthin, curcumin, lutein esters, β-carotene, coenzyme Q10, capsaicin, and menthol.

[0018] Furthermore, in the raw materials of the polypeptide low-water emulsion, the mass percentage of the lipophilic active ingredient raw material is 0% to 6%.

[0019] In a second aspect, the present invention provides a method for preparing the lipid-loaded polypeptide low-water emulsion, comprising the following steps: (1) Mixing the components in the aqueous phase raw material in proportion to obtain an aqueous phase raw material; (2) mixing the components in the oil phase raw material in proportion to obtain the oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material are mixed in proportion and dispersed by high-speed shearing to obtain a polypeptide low-water emulsion loaded with oil.

[0020] Furthermore, in step (3), the conditions for high-speed shear dispersion are: rotation speed 8000-12000 rpm, time 4-6 min.

[0021] Furthermore, in step (3), the conditions for high-speed shear dispersion are: rotation speed 12000 rpm, time 5 min.

[0022] In a third aspect, the present invention provides the use of the oil-loaded polypeptide low-water emulsion or the oil-loaded polypeptide low-water emulsion obtained by the preparation method in the preparation of food or health food.

[0023] The polypeptide low-water emulsion loaded with oil provided by the present invention comprises an aqueous phase raw material and an oil phase raw material, wherein the aqueous phase raw material comprises a polypeptide, a water-soluble emulsifier, a carbohydrate, glycerin and water, and the oil phase raw material comprises a fat-soluble emulsifier and oil. The emulsion system does not require the use of organic reagents, nor does it require the addition of additional flavor masking agents such as flavors, and is safe and healthy for the human body.

[0024] The present invention uses high-concentration polypeptides as water-phase fillers for the first time to construct a low-water emulsion system, and uses a water-soluble emulsifier (preferably a natural emulsifier component) with good emulsification effect to improve the stability of the system, and combines sugars and glycerol to optimize the flavor and viscoplasticity of the emulsion, thereby obtaining a polypeptide low-water emulsion with good protective effects on oils and fats and lipophilic active ingredients therein. The aqueous phase raw materials and the oil phase raw materials can form a stable water-in-oil emulsion through simple mechanical dispersion, and the oil containing lipophilic active ingredients is embedded and encapsulated inside the droplets. This embedding effect effectively blocks the contact between the oils and fats and the lipophilic active ingredients therein and adverse external factors, which can well improve the oxidation stability of the oils and fats and the lipophilic active ingredients therein, mask their own bad flavor, broaden the application scope of oils rich in lipophilic active ingredients in the field of food and health food, exert their physiological health care effects, and better meet the health needs of consumers.

[0025] The prior art often uses high-content sugars, glycerol and other water-phase fillers to replace water. Although it can achieve the low-water target, there are drawbacks that cannot be ignored: excessive intake of sugars is harmful to health, and the human body's low tolerance to glycerol can easily cause diarrhea, etc. The present invention uses polypeptides as water-phase fillers based on their good water solubility and human-friendly characteristics. The high-concentration addition of polypeptides makes the system have a lower water content, reducing the adverse effects of dissolved oxygen in the emulsion water environment on the oxidative stability of active ingredients. At the same time, it is beneficial to reduce the amount of sugar substances and glycerol, avoiding the many drawbacks caused by the addition of high-content sugars, glycerol and other raw materials. The large-scale addition of polypeptides also serves as a nutritional supplement, which is beneficial to improving the nutritional value of the emulsion while improving the stability of fat-soluble active ingredients in oils and fats, and is more beneficial to human health than the system with a large amount of added sugar substances and glycerol.

[0026] The addition of high-concentration polypeptides in the present invention is the key to forming a low-water system, and is also the main innovation of the present application. When a large proportion of polypeptides is added to the emulsion system, it no longer plays the role of an emulsifier brought by a small amount of added polypeptides, but acts as a water phase filler to reduce the water content in the emulsion. And unlike the emulsification effect played by a small amount of added polypeptides in the emulsion system, the present invention mainly plays an emulsification effect by adding a water-soluble emulsifier, and preferably adding a natural emulsifier to the water phase raw material is conducive to reducing the use of fat-soluble emulsifiers in the oil phase and increasing product safety.

[0027] Based on the emulsification system components provided by the present invention, the oil containing the lipophilic active ingredients can be encapsulated in the droplets by using the high-speed shear dispersion technology to form a stable and uniform polypeptide low-water emulsion. The preparation is simple, the energy consumption is low, and it does not rely on processing techniques such as high-pressure homogenization. The negative impact of high temperature on the lipophilic active ingredients in the oil during the processing is effectively avoided, so as to achieve the effect of improving stability and covering up bad flavors.

[0028] The present invention can also add additional lipophilic active ingredient raw materials (such as fat-soluble vitamins, etc.) to the oil phase raw materials, dissolve the lipophilic active ingredient raw materials in oils and fats, and carry the lipophilic active ingredients based on a stable emulsion system to avoid inactivation of the lipophilic active ingredients.

[0029] The technical solution of the present invention has the following advantages: 1. The low-water emulsion system is beneficial to improving the stability of lipophilic active ingredients in oils and fats, preventing the active ingredients from oxidizing and deteriorating during sterilization or storage, resulting in quality deterioration, and extending the shelf life of the product; 2. Cover up the bad flavor of oil by emulsion embedding, avoid the use of chemical flavors, and improve consumers' sensory experience; 3. The emulsion provided by the present invention can be quickly dispersed in water, and the dispersed system has no bad flavor of oil. The emulsion has excellent pH stability and can maintain stability under a wide range of pH conditions without the occurrence of oil floating, which is conducive to its further application in other food formula systems; 4. The preparation method is simple and easy to operate, and can conveniently and efficiently achieve the stabilization and taste masking of lipophilic active ingredients in oils and fats, promoting their wide application in food and health food. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0031] Figure 1 It is a process flow chart of preparing a polypeptide low-water emulsion loaded with oil according to Examples 1 to 16 of the present invention. DETAILED DESCRIPTION

[0032] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0033] The food-grade soybean peptides used in the examples have a content of ≥99% and a molecular weight of ≤500Da of >90%, and were purchased from Shanxi Shangnoda Biotechnology Co., Ltd.; corn peptides (98%) were purchased from Shanxi Linxu Biotechnology Co., Ltd., with a molecular weight of ≤500Da; collagen peptides were purchased from Hainan Huayan Collagen Technology Co., Ltd.; whey peptides (98%) were purchased from Shaanxi Jinrun Biotechnology Co., Ltd., with a molecular weight of 500~800Da.

[0034] The algae oil in the examples is rich in the fat-soluble active ingredient DHA.

[0035] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the art can be used. The raw materials or instruments used are all conventional products that can be obtained commercially, including but not limited to the raw materials or instruments used in the examples of this application.

[0036] Example 1 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and its preparation process flow chart is as follows: Figure 1 As shown, the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 35:15:10:10:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 3:40:57 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 75:25, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0037] Example 2 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 40:15:10:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 3:40:57 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 75:25, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0038] Example 3 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 40:10:10:5:35 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear dispersion was performed at 12,000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0039] Example 4 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 45:10:10:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear dispersion was performed at 12,000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0040] Example 5 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0041] Example 6 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing citric acid fatty acid glyceride, algae oil, and sunflower oil in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0042] Example 7 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing citric acid fatty acid glyceride, algae oil, and sunflower oil in a mass ratio of 10:50:40 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0043] Example 8 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix corn peptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0044] Example 9 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix collagen peptide, sodium caseinate, fructose, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0045] Example 10 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix whey peptide, sodium caseinate, maltooligosaccharide, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0046] Embodiment 11 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 40:15:10:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin and algae oil in a mass ratio of 4:96 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 75:25, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0047] Example 12 This embodiment provides a polypeptide low-water emulsion loaded with vitamin A oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 50:10:5:5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, vitamin A, and medium chain triglyceride in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12,000 rpm for 5 minutes to obtain a low-water emulsion of a polypeptide loaded with vitamin A oil.

[0048] Example 13 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 35:10:12.5:12.5:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 20:40:40 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 60:40, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0049] Embodiment 14 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 50:15:3:3:29 to obtain an aqueous phase raw material; (2) mixing soybean lecithin and algae oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 99:1, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0050] Embodiment 15 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mixing soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 28.3:11.1:11:11:38.6 to obtain an aqueous phase raw material; (2) mixing soybean lecithin and algae oil in a mass ratio of 0.1:99.9 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 90:10, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0051] Example 16 This embodiment provides a polypeptide low-water emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mixing soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 40:16.7:5:5:33.3 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 1:50:49 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 60:40, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain a low-water emulsion of polypeptide loaded with algae oil.

[0052] Comparative Example 1 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 20:20:10:10:40 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0053] Comparative Example 2 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 25:20:10:10:35 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0054] Comparative Example 3 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mix soybean polypeptide, OSA starch, sorbitol, glycerol and water in a mass ratio of 30:20:10:10:30 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0055] Comparative Example 4 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) mixing OSA starch, sorbitol, glycerol and water in a mass ratio of 20:10:10:60 to obtain a water phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0056] Comparative Example 5 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mixing soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 1:20:10:10:59 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium-chain triglycerides in a mass ratio of 3:40:57 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0057] Comparative Example 6 This comparative example provides an emulsion loaded with algae oil, and the specific preparation steps are as follows: (1) Mixing soybean polypeptide, OSA starch, sorbitol, glycerin and water in a mass ratio of 3:20:10:10:57 to obtain an aqueous phase raw material; (2) mixing soybean lecithin, algae oil, and medium chain triglycerides in a mass ratio of 5:40:55 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 85:15, and high-speed shear dispersion was performed at 12000 rpm for 5 min to obtain an emulsion loaded with algae oil.

[0058] Experimental example This experimental example is intended to study the emulsion system prepared in the examples and comparative examples, and specifically includes the following contents: 1. Fluidity: Use a rotary digital viscometer (NDJ-9S, measuring range 1~6×10 6 mPa·s) to measure the viscosity of the prepared emulsion. Take 35 mL of the prepared emulsion into a 50 mL centrifuge tube, select No. 3 rotor, immerse it completely in the emulsion and start measuring. Record the data after the reading stabilizes. Make 3 parallels for each sample, and the final result is expressed as "mean ± standard deviation"; 2. Standing and sterilization stability: After the preparation, the emulsion is allowed to stand to observe whether it has stratification or precipitation. Then the emulsion is poured into a sterile bottle and sterilized by heat treatment at 95°C for 30 min in a high-pressure steam sterilizer. Observe whether the emulsion has stratification or precipitation, and taste whether there is an algae oil smell. 3. Dilution stability: drop 1 g of the prepared emulsion into 9 mL of distilled water for natural dispersion, i.e. dilute the emulsion 10 times, record the time for the emulsion droplets to completely dissolve and disperse, observe whether there is algae oil precipitation on the surface of the dilution liquid, and taste the dispersed aqueous solution to see if it has the fishy smell of algae oil; 4. Storage stability: 30 mL of the prepared emulsion was sealed in a 50 mL centrifuge tube and placed at room temperature and in a constant temperature oven at 40 °C to investigate its storage stability. The emulsion was sampled and evaluated on the 1st, 3rd, 5th, 7th, 14th and 30th day of room temperature storage, and on the 1st, 3rd, 5th, 7th and 14th day of accelerated storage at 40 °C to observe whether the emulsion showed stratification or precipitation of algae oil, and to smell and taste whether it had the fishy smell of algae oil.

[0059] 5. pH stability: Use 1 mol / L HCL solution and 1 mol / L NaOH solution to adjust the pH value of the polypeptide low-water emulsion to 2.0~8.0 with a gradient of 0.5, and then conduct a static storage experiment at room temperature for 30 days. During this period, the state of the emulsion is continuously observed to evaluate whether there is stratification or oil floating phenomenon and whether there is algae oil smell.

[0060] The raw materials for the preparation of the embodiments and comparative examples and the corresponding experimental results are shown in Table 1.

[0061] Table 1 Preparation materials and experimental results of examples and comparative examples

[0062]

[0063]

[0064]

[0065]

[0066]

[0067] As shown in Table 1, when the polypeptide, water-soluble emulsifier, sugar, glycerin, water in the water phase raw material and the fat-soluble emulsifier and oil in the oil phase raw material are within a certain proportion range, and the ratio of the water phase raw material to the oil phase raw material is within a certain proportion range, a stable low-water emulsion system can be formed, and no stratification and precipitation phenomena will occur after standing, and the system can still maintain excellent stability after sterilization, and will not produce obvious fishy smell, meeting the production process requirements of the product, and can be quickly dispersed in water. The dispersed aqueous solution is stable and has no fishy smell, and remains stable in the pH range of 3.5-7.5. The applicable pH range is wide, proving that the emulsion system can be used in a variety of different food formulations. In addition, the low-water emulsion has excellent storage stability, which helps to extend the shelf life of the product.

[0068] It can be seen from Example 5 and Comparative Examples 1 to 3 that although the water content of Comparative Examples 1 to 2 is also relatively small, a stable emulsion system cannot be formed and the expected taste masking effect cannot be achieved when the amount of polypeptide is low; and Comparative Example 3 further increases the amount of polypeptide and reduces the amount of water on the basis of Comparative Examples 1 to 2. Although the stability can be improved, its storage stability is poor and cannot meet the product storage requirements; Compared with Comparative Example 3, Example 5 further increases the storage stability by increasing the amount of polypeptide and reducing the amount of glycerol and sugar substances. After storage at room temperature for 30 days and accelerated storage at 40°C for 14 days, the system remains uniform, without stratification and precipitation, and has no fishy smell when smelled and tasted.

[0069] It can be seen from Example 5 and Comparative Example 4 that after omitting the polypeptide, the system cannot maintain stability, stratification occurs after standing, and the algae oil has a distinct fishy smell.

[0070] It can be seen from Example 5 and Comparative Examples 5-6 that the addition of a small amount of polypeptide cannot form a stable emulsion system and achieve the expected taste masking effect.

[0071] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A polypeptide low-water emulsion loaded with oil, characterized in that: Made from water phase raw materials and oil phase raw materials: The aqueous phase raw materials include polypeptide, water-soluble emulsifier, sugar substance, glycerol and water, and the mass ratio is 28-50:10-17:3-13:3-13:29-39; The oil phase raw materials include fat-soluble emulsifier and oil, with a mass ratio of 0.1-20:80-99.9; The mass ratio of the water phase raw material to the oil phase raw material is 60-99:1-40.

2. The lipid-loaded polypeptide low-water emulsion according to claim 1, characterized in that: In the aqueous phase raw material, the mass percentages of polypeptide, water-soluble emulsifier, sugar substance, glycerol and water are 28%-50%, 10%-17%, 3%-13%, 3%-13% and 29%-39%, respectively; In the oil phase raw material, the mass percentages of fat-soluble emulsifier and oil are 0.1%~20% and 80%~99.9% respectively; In the polypeptide low-water emulsion, the mass percentages of water phase raw materials and oil phase raw materials are 60%~99% and 1%~40%, respectively.

3. The lipid-loaded polypeptide low-water emulsion according to claim 1, characterized in that: Among the raw materials of polypeptide low-water emulsion, the mass percentages of polypeptide, water-soluble emulsifier, sugar substance, glycerin, water, fat-soluble emulsifier and oil are 21%~50%, 6%~15%, 3%~10%, 3%~10%, 18%~35%, 0.01%~8% and 0.8%~40%, respectively.

4. The lipid-loaded polypeptide low-water emulsion according to claim 1, characterized in that: The polypeptides include: at least one of soybean peptides, peanut peptides, pea peptides, mung bean peptides, wolfberry peptides, yam peptides, potato peptides, whey peptides, rice peptides, flaxseed peptides, rapeseed peptides, corn peptides, wheat peptides, walnut peptides, bitter melon peptides, ginseng peptides, camellia peptides, collagen peptides, and casein phosphopeptides; The water-soluble emulsifier is a natural water-soluble emulsifier; the natural water-soluble emulsifier includes at least one of OSA starch, sodium caseinate, whey protein isolate, and soy protein isolate; The sugar substances include: at least one of sucrose, lactose, fructose, glucose, maltooligosaccharides, isomaltooligosaccharides, isomaltulose, maltulose, maltitol, mannitol, sorbitol, xylitol, erythritol, maltodextrin, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin.

5. The lipid-loaded polypeptide low-water emulsion according to claim 1, characterized in that: The oil comprises at least one of algae oil, fish oil, soybean oil, camellia oil, rice oil, tea oil, walnut oil, peanut oil, rapeseed oil, sunflower oil, corn oil, linseed oil, coconut oil, olive oil, medium chain triglycerides, and palm oil; The fat-soluble emulsifier includes: at least one of phospholipids, sucrose fatty acid esters, ammonium phospholipids, lactitol, propylene glycol fatty acid esters, propylene glycol alginate, succinic acid monoglyceride, polyglycerol ricinoleate, xylitol monostearate, citric acid fatty acid glyceride, lactic acid fatty acid glyceride, mono- and diglycerol fatty acid esters, esterified sorbitol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, and sorbitan monostearate.

6. The lipid-loaded polypeptide low-water emulsion according to claim 1, characterized in that: The oil phase raw materials also include lipophilic active ingredient raw materials; the lipophilic active ingredient raw materials include at least one of fat-soluble vitamins, astaxanthin, curcumin, lutein esters, β-carotene, coenzyme Q10, capsaicin, and menthol; in the raw materials of the polypeptide low-water emulsion, the mass percentage of the lipophilic active ingredient raw materials is 0% to 6%.

7. The method for preparing the lipid-loaded polypeptide low-water emulsion according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Mixing the components in the aqueous phase raw material in proportion to obtain an aqueous phase raw material; (2) mixing the components in the oil phase raw material in proportion to obtain the oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material are mixed in proportion and dispersed by high-speed shearing to obtain a polypeptide low-water emulsion loaded with oil.

8. The method for preparing the lipid-loaded polypeptide low-water emulsion according to claim 7, characterized in that: In step (3), the conditions for high-speed shear dispersion are: rotation speed 8000~12000 rpm, time 4~6 min.

9. The method for preparing the lipid-loaded polypeptide low-water emulsion according to claim 7, characterized in that: In step (3), the conditions for high-speed shear dispersion are: rotation speed 12000 rpm, time 5 min.

10. Use of the low-water emulsion of polypeptide loaded with fat according to any one of claims 1 to 6 or the low-water emulsion of polypeptide loaded with fat obtained by the preparation method according to any one of claims 7 to 9 in the preparation of food or health food.

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