High-stability euphausia superba oil microemulsion and preparation method thereof

Abstract

The invention discloses a high-stability euphausia superba oil microemulsion and a preparation method thereof, and belongs to the field of euphausia superba oil processing. The euphausia superba oil microemulsion is prepared from the following raw materials in parts by mass: 2 to 3 parts of euphausia superba oil, 0.2 to 0.4 part of sesame oil, 0.02 to 0.03 part of peppermint oil, 0.4 to 0.6 part of sucrose ester, 0.1 to 0.2 part of glyceryl monostearate, 0.14 to 0.3 part of beta-cyclodextrin, 80 to 85 parts of liquid milk, 8 to 13 parts of white granulated sugar and 0.3 to 0.5 part of citric acid. The euphausia superba oil microemulsion can solve the problems of low stability and fishy smell, so that the prepared euphausia superba oil microemulsion has a wider market application prospect and can be used for preparing various different foods, and the utilization value of the euphausia superba oil is improved.

Description

Technical Field

[0001] The invention belongs to the field of Antarctic krill oil processing and relates to a highly stable Antarctic krill oil microemulsion and a preparation method thereof. Background Art

[0002] Antarctic krill oil is rich in active ingredients such as phospholipids, ω-3 polyunsaturated fatty acids, astaxanthin, sterols, etc. It can reduce the toxic effects of alcohol on the liver and kidneys, and protect the normal functions of organs through its antioxidant and anti-inflammatory effects. It is a substance beneficial to the human body.

[0003] However, Antarctic krill oil has a strong fishy smell and is usually taken in the form of capsules, so consumers still have a low level of acceptance. In addition, the development of the Antarctic krill oil industry is generally still in its early stages, and related research is not in-depth. At the same time, Antarctic krill oil has a complex composition and contains a certain amount of saturated fat, which will cause system instability during processing and application, affecting product sales. Therefore, it is necessary to provide an application method for Antarctic krill oil with high stability, low fishy smell and high acceptability to expand the application scope and market of Antarctic krill oil.

[0004] In the prior art, patent CN 118415317 A discloses an Antarctic krill oil black sesame pill and its preparation method, wherein 0.5-30% Antarctic krill oil product, 5-70% black sesame powder, 5-40% oligofructose, 5-40% maltitol liquid, 1-10% black wolfberry powder, and 5-70% whole grain powder are mixed to prepare the Antarctic krill oil black sesame pill. Although the product is relatively new and also mentions that it can improve the problem of the fishy smell of Antarctic krill oil, it does not help much to expand the application scope of Antarctic krill oil. Summary of the invention

[0005] In order to solve the above problems, the present invention adopts physical regulation technology to study molecular recombination and multi-layer encapsulation processing characteristics, and proposes a multiple encapsulation method that can remove the fishy smell of Antarctic krill oil and stabilize the prepared Antarctic krill oil microemulsion.

[0006] The present invention provides a highly stable Antarctic krill oil microemulsion, which comprises the following raw materials:

[0007] Antarctic krill oil, sesame oil, peppermint oil, sucrose esters, glyceryl monostearate, beta-cyclodextrin, liquid milk, sugar and citric acid.

[0008] Furthermore, the raw liquid milk includes one or more of whole milk, low-fat milk, skim milk, and goat milk.

[0009] Furthermore, the raw materials, measured by mass, include 2 to 3 parts of Antarctic krill oil, 0.2 to 0.4 parts of sesame oil, 0.02 to 0.03 parts of peppermint oil, 0.4 to 0.6 parts of sucrose ester, 0.1 to 0.2 parts of glyceryl monostearate, 0.14 to 0.3 parts of β-cyclodextrin, 80 to 85 parts of milk, 8 to 13 parts of white sugar and 0.3 to 0.5 parts of citric acid.

[0010] Furthermore, the mass ratio of sucrose ester to glyceryl monostearate in the highly stable Antarctic krill oil microemulsion is 3.4-3.6:1.

[0011] Application of the highly stable Antarctic krill oil microemulsion provided by the present invention in the food field.

[0012] Furthermore, the application includes applying the highly stable Antarctic krill oil microemulsion to the preparation of functional foods, dairy products, baked foods, condiments and sauces, sports nutrition products or pet foods.

[0013] The present invention also provides a method for preparing the above-mentioned highly stable Antarctic krill oil microemulsion, wherein the preparation method is carried out using the above-mentioned raw materials and comprises the following steps:

[0014] (1) Preparation of oil phase: Antarctic krill oil, sesame oil and peppermint oil are mixed, heated and stirred to obtain a mixed oil phase system;

[0015] (2) Preparation of aqueous phase: sucrose ester, glyceryl monostearate and β-cyclodextrin are mixed, dispersed in milk, heated and stirred to obtain an aqueous phase mixture;

[0016] (3) preparing an emulsion: uniformly mixing the mixed oil phase system obtained in step (1) and the aqueous phase mixed solution obtained in step (2), heating and stirring, and then shearing and homogenizing to obtain an emulsion;

[0017] (4) Preparation: Add white sugar and citric acid to the emulsion prepared in step (3) and stir thoroughly;

[0018] (5) Filling: filling and sealing the emulsion stirred in step (4);

[0019] (6) Sterilization: pasteurize the emulsion after filling and sealing in step (5).

[0020] Furthermore, the heating and stirring in step (1) is performed by heating in a water bath at 70 to 85° C. for 15 to 30 minutes.

[0021] Furthermore, the heating and stirring in step (2) is performed by heating in a water bath at 70 to 80° C. for 10 to 20 min.

[0022] Furthermore, the heating and stirring in step (3) is performed by heating in a water bath at 70 to 80° C. for 15 to 30 minutes.

[0023] Furthermore, in step (3), the shearing is performed at a rotation speed of 8000 to 12000 rpm for 1 to 5 minutes.

[0024] Furthermore, in step (3), the homogenization is performed at 15 to 25 MPa for 1 to 3 times.

[0025] Furthermore, in step (6), the pasteurization conditions are a temperature of 85 to 90° C. and a time of 5 to 15 minutes.

[0026] Beneficial Effects

[0027] The present invention explores a microemulsion with high stability and high acceptance by adjusting the types and components of raw materials in the Antarctic krill oil microemulsion, which can achieve a TSI stability of the emulsion below 1.2 and satisfy the odor acceptance of the emulsion above 9 points. In addition, after solving the stability and fishy smell problems of Antarctic krill oil, the Antarctic krill oil microemulsion prepared by the present invention has a broader market application prospect, can be used to prepare a variety of different foods, and improve the utilization value of Antarctic krill oil. DETAILED DESCRIPTION

[0028] Source of raw materials

[0029] Antarctic krill oil was purchased from Aker Biomarine Ltd. of Norway; sesame oil was purchased from COFCO; peppermint oil was purchased from Zhengzhou Zhuoyan Biotechnology Co., Ltd.; glyceryl monostearate, glyceryl monopalmitate, glyceryl monolaurate, glyceryl monooleate and glyceryl monosuccinate were purchased from Henan Wanbang; the remaining raw materials were commercially available products unless otherwise specified.

[0030] Testing process

[0031] TSI stability test: The stability of Antarctic krill oil microemulsion was measured using a Turbiscan Lab Expert (TSI) stability analyzer (Formulaction, Toulouse, France). About 20 mL of the emulsion was placed in a glass tube and scanned at 40°C for 1 h using a pulsed near-infrared (800 nm) light source. The data were analyzed using TurbiSoft 2.1.0.52 software.

[0032] Odor acceptance test: The taste and smell of the prepared Antarctic krill oil microemulsion were comprehensively scored. The scoring criteria are shown in Table 1 below, where the total score was divided by 10 to obtain the odor acceptance. The higher the odor acceptance score, the higher the acceptance of the Antarctic krill oil microemulsion.

[0033] Table 1 Scoring criteria

[0034]

[0035] Example 1

[0036] (1) Preparation of oil phase: 2 g of Antarctic krill oil, 0.2 g of sesame oil and 0.02 g of peppermint oil were mixed and heated in a water bath at 80° C. for 20 min to obtain a mixed oil phase system.

[0037] (2) Preparation of aqueous phase: 0.5 g of sucrose ester, 0.14 g of glyceryl monostearate and 0.14 g of β-cyclodextrin were mixed, dispersed evenly in 85 g of milk at 80° C., and stirred for 10 min to obtain an aqueous phase mixture.

[0038] (3) Preparation of emulsion: The mixed oil phase system prepared in step (1) and the aqueous phase mixed liquid prepared in step (2) were mixed evenly, stirred at 80° C. for 20 min, sheared at 10,000 rpm for 3 min, and homogenized twice at 20 MPa to obtain an emulsion.

[0039] (4) Preparation: Add 11.5 g of white sugar and 0.5 g of citric acid in a mass ratio to the emulsion prepared in step (3), and stir thoroughly until dissolved.

[0040] (5) Filling: The emulsion prepared in step (4) is filled by a fully automatic filling machine and sealed by screwing the cap.

[0041] (6) Sterilization: The emulsion after filling and sealing in step (5) is pasteurized to obtain Antarctic krill oil microemulsion, and the sterilization conditions are temperature 85° C. and time 15 min.

[0042] Comparative Example 1

[0043] The difference between this comparative example and Example 1 is that the sesame oil and peppermint oil in step (1) are removed, and the remaining preparation processes are the same as those in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0044] Comparative Example 2

[0045] The difference between this comparative example and Example 1 is that the sesame oil in step (1) is removed, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0046] Comparative Example 3

[0047] The difference between this comparative example and Example 1 is that the peppermint oil in step (1) is removed, and the remaining preparation processes are the same as those in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0048] Comparative Example 4

[0049] The difference between this comparative example and Example 1 is that the sesame oil in step (1) is replaced by an equal amount of Sichuan pepper oil, and the rest of the preparation process is the same as that of Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0050] Comparative Example 5

[0051] The difference between this comparative example and Example 1 is that the sesame oil in step (1) is replaced by an equal amount of linseed oil, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0052] Comparative Example 6

[0053] The difference between this comparative example and Example 1 is that the sesame oil in step (1) is replaced by an equal amount of corn oil, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0054] Example 2

[0055] The difference from Example 1 is that the amounts of sesame oil and peppermint oil in step (1) are adjusted respectively, as shown in Table 2. The rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this example.

[0056] The Antarctic krill oil microemulsions obtained in Examples 1 to 2 and Comparative Examples 1 to 6 were tested for TSI stability and odor acceptance, and the test results are shown in Table 2 below. The % in Table 2 represents the mass fraction, that is, the fraction of the used substance in the total mass of the prepared Antarctic krill oil microemulsion.

[0057] Table 2

[0058]

[0059]

[0060] According to the results in Table 2, it can be seen that the combination of liquid oil and peppermint oil improves the odor acceptance of the prepared Antarctic krill oil microemulsion, but at the same time causes a certain degree of loss in the stability of the microemulsion. When the amount of liquid oil and peppermint oil is adjusted, it is found that the added liquid oil or peppermint oil does not bring about a particularly large improvement in the odor acceptance, but instead reduces the stability of the microemulsion. Therefore, for the Antarctic krill oil microemulsion of the present invention, the combination of liquid oil and peppermint oil is necessary, and the amount thereof must be controlled at 0.2-0.4 g (liquid oil) and 0.02-0.03 g (peppermint oil).

[0061] In addition, after adjusting the type of liquid oil, it was found that pepper oil, linseed oil, and corn oil can improve the stability of the microemulsion, but the effect of improving the acceptance of odor is far less than that of sesame oil. Therefore, in general, sesame oil is very important for preparing a highly stable and highly acceptable Antarctic krill oil microemulsion in the present invention.

[0062] Comparative Example 7

[0063] The difference between this comparative example and Example 1 is that the glyceryl monostearate in step (2) is removed, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0064] Comparative Example 8

[0065] The difference from Example 1 is that in step (1), the monostearate glyceryl is replaced by equal amounts of monopalmitate glyceryl, monolaurate glyceryl, monooleate glyceryl and monosuccinate glyceryl, respectively, and the rest of the preparation process is the same as that of Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0066] Example 3

[0067] The difference from Example 1 is that the added mass ratio of sucrose ester to monostearate glycerol in step (2) is adjusted to 1:1, 1:3, 1:7, 3:1 and 7:1 respectively, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this example.

[0068] The Antarctic krill oil microemulsions obtained in Example 3 and Comparative Examples 7-8 were tested for TSI stability and odor acceptance. The test results are shown in Table 3 below.

[0069] Table 3

[0070]

[0071]

[0072] It can be seen from Table 3 that the addition of glyceryl monostearate is necessary to improve the stability and odor acceptance of Antarctic krill oil microemulsion. Although different types of monoglycerides improve the stability and acceptance of microemulsions, the degree of improvement is different. In comparison, glyceryl monostearate has the best improvement effect.

[0073] In addition, the added mass ratio of sucrose ester to monostearate glyceryl also affects the stability and odor acceptance of Antarctic krill oil microemulsion. Data comparison shows that too much monostearate glyceryl is not conducive to the stability and acceptance of the microemulsion. At the same time, when the dosage of monostearate glyceryl is at a lower dosage, the overall effect of Antarctic krill oil microemulsion is best when the ratio of sucrose ester to monostearate glyceryl is about 3.5:1.

[0074] Comparative Example 9

[0075] The difference between this comparative example and Example 1 is that the β-cyclodextrin in step (2) is replaced by an equal amount of maltodextrin, and the rest of the preparation process is the same as that in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0076] Comparative Example 10

[0077] The difference between this comparative example and Example 1 is that the β-cyclodextrin in step (2) is removed, and the remaining preparation processes are the same as those in Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0078] Example 4

[0079] The difference from Example 1 is that the amount of β-cyclodextrin in step 2) is adjusted to 0.05%, 0.1%, 0.2%, 0.3% and 0.4% of the total mass of the microemulsion, respectively, and the rest of the preparation process is the same as that of Example 1 to obtain the Antarctic krill oil microemulsion of this comparative example.

[0080] The Antarctic krill oil microemulsions obtained in Example 4 and Comparative Examples 9-10 were tested for TSI stability and odor acceptance. The test results are shown in Table 4 below.

[0081] Table 4

[0082]

[0083]

[0084] As can be seen from Table 4, β-cyclodextrin has an effect on improving the stability and odor acceptance of Antarctic krill oil microemulsion. At the same time, although maltodextrin has a great effect on improving the stability of the microemulsion, its improvement on the odor acceptance is very limited. Therefore, the Antarctic krill oil microemulsion of the present invention is still preferably β-cyclodextrin. In addition, in terms of the dosage of β-cyclodextrin, the data show that when the dosage is 0.14-0.3g, the stability of the Antarctic krill oil microemulsion is better and the odor acceptance is the best. Therefore, the preferred dosage of β-cyclodextrin is 0.14-0.3g.

[0085] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A highly stable Antarctic krill oil microemulsion, characterized in that: The Antarctic krill oil microemulsion comprises the following raw materials in parts by mass: 2-3 parts of Antarctic krill oil, 0.2-0.4 parts of sesame oil, 0.02-0.03 parts of peppermint oil, 0.4-0.6 parts of sucrose ester, 0.1-0.2 parts of glyceryl monostearate, 0.14-0.3 parts of β-cyclodextrin, 80-85 parts of liquid milk, 8-13 parts of white sugar and 0.3-0.5 parts of citric acid; The mass ratio of sucrose ester to glyceryl monostearate in the highly stable Antarctic krill oil microemulsion is 3.4-3.6:

1.

2. The highly stable Antarctic krill oil microemulsion according to claim 1, characterized in that: Liquid milk includes one or more of whole milk, low-fat milk, skim milk, and goat's milk.

3. Application of the highly stable Antarctic krill oil microemulsion according to claim 1 in the food field.

4. A method for preparing the highly stable Antarctic krill oil microemulsion according to claim 1 or 2, characterized in that: The following steps are involved: (1) Preparation of oil phase: Antarctic krill oil, sesame oil and peppermint oil are mixed, heated and stirred to obtain a mixed oil phase system; (2) Preparation of aqueous phase: sucrose ester, glyceryl monostearate and β-cyclodextrin are mixed, dispersed in milk, heated and stirred to obtain an aqueous phase mixture; (3) preparing an emulsion: uniformly mixing the mixed oil phase system obtained in step (1) and the aqueous phase mixed solution obtained in step (2), heating and stirring, and then shearing and homogenizing to obtain an emulsion; (4) Preparation: Add white sugar and citric acid to the emulsion prepared in step (3) and stir thoroughly; (5) Filling: filling and sealing the emulsion stirred in step (4); (6) Sterilization: pasteurize the emulsion after filling and sealing in step (5).

5. The preparation method according to claim 4, characterized in that: The heating and stirring in step (1) is performed by heating in a water bath at 70 to 85° C. for 15 to 30 minutes.

6. The preparation method according to claim 4, characterized in that: The heating and stirring in step (2) is performed by heating in a water bath at 70 to 80° C. for 10 to 20 minutes.

7. The preparation method according to claim 4, characterized in that: The heating and stirring in step (3) is performed by heating in a water bath at 70 to 80° C. for 15 to 30 minutes.

8. The preparation method according to claim 4, characterized in that: In step (3), the shearing is performed at a rotation speed of 8000 to 12000 rpm for 1 to 5 minutes.

9. The preparation method according to claim 4, characterized in that: In step (3), the homogenization is carried out at 15 to 25 MPa for 1 to 3 times.

10. The preparation method according to claim 4, characterized in that: The pasteurization conditions in step (6) are a temperature of 85 to 90° C. and a time of 5 to 15 minutes.

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