Application of microalgae-based emulsion gel as mayonnaise substitute and preparation method of microalgae-based emulsion gel
By mixing microalgae powder with food polysaccharides and other substances, and preparing microalgae-based high internal phase emulsion gel by homogeneous emulsion, washing and centrifugation, the problem of developing mayonnaise substitutes and microalgae color acceptance is solved, and a healthy food with stable and good application properties is achieved.
Patent Information
- Application Number
- CN202410946464.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-16
- Publication Date
- 2025-02-28
AI Technical Summary
It is difficult to develop a green, environmentally friendly, economical healthy food to replace mayonnaise, and the application of microalgae in food is limited by its inherent color.
Microalgae-based high internal phase emulsion gel is prepared by mixing microalgae powder with food polysaccharides, salt, vinegar and white sugar, stirring evenly, and mixing it with cooking oil, and homogenized emulsification, repeated washing and centrifugation, as a substitute for mayonnaise.
The prepared microalgae-based emulsion gel is stable in a stable state, has good application and piping properties, and is light in color. It can effectively reduce the impact of dark microalgae on the color of the product and broaden the application of microalgae in the food field.
Smart Images
Figure CN119523076A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of emulsion processing, and in particular to a preparation method and application of two microalgae-based emulsion gels that can be used as mayonnaise substitutes. Background Art
[0002] Microalgae are a type of autotrophic organisms with tiny shapes and simple structures, which are widely distributed on land and in the ocean. In 2004, Spirulina maxima and Spirulina platensis were approved as common food raw materials, opening the precedent for microalgae food raw materials in China. As time goes by, more and more edible microalgae are discovered, and many microalgae have great potential as food ingredients. As a new resource food, microalgae are rich in proteins, polysaccharides, lipids, and various bioactive substances such as carotene, vitamins, and lutein. They are a treasure trove of biological and future food resources with great potential. At present, the new resource food algae approved by my country include Spirulina, Chlorella pyrenoidosa, Haematococcus pluvialis, Dunaliella, Euglena, Nostoc spherical, Chlorella microphylla, and Chlamydomonas reinhardtii. In recent years, the application of microalgae in food has received more and more attention. At present, in the field of food, microalgae have been applied to a variety of foods such as dairy products, meat products, and beverages. Microalgae rich in various nutrients are added to food to create super nutritious foods, fully demonstrating the great application potential of microalgae as "future food".
[0003] Mayonnaise is a water-in-oil emulsion gel type seasoning sauce made by homogenizing and mixing raw materials such as egg yolk, vegetable oil, vinegar, white sugar and salt. Among the ingredients of mayonnaise, egg yolk has excellent emulsifying properties and plays a vital role in the structural formation and sensory quality of mayonnaise. However, egg yolk contains a lot of cholesterol and saturated fatty acids, which will increase the risk of obesity and cardiovascular disease after human intake. In addition, due to the limited source of animal protein and the large amount of manpower and other cost input, animal protein has problems such as resource shortage and high price. Therefore, the development of green, environmentally friendly and economical healthy food has become an emerging development trend. There are reports on the preparation of water-in-oil emulsion gel using microalgae as raw materials, but there are no reports on the preparation of emulsion gel using microalgae as raw materials as a substitute for mayonnaise. In addition, the color of microalgae is a crucial factor affecting the application of microalgae in food. The inherent color of microalgae dominates the color tone of the product in many food applications and is not easily accepted by consumers, resulting in the development and application of microalgae in the food industry being restricted. Therefore, by using light-colored microalgae or using some technical means to reduce the impact of the color of dark microalgae on the product, preparing microalgae mayonnaise that is easy for consumers to accept is also a way to increase consumer acceptance of microalgae products.
[0004] Natural polysaccharides are macromolecular polymers widely found in nature and are renewable green resources. Food polysaccharides approved by the European Community include alginic acid and its salts, guar gum, pectin, xanthan gum, carboxymethyl cellulose and its derivatives. These polysaccharides have become a research hotspot in the field of food emulsion gels due to their safety, non-toxicity and high stability. Polysaccharides can change the viscosity of the aqueous phase and form a network structure in the food system, and promote the stability of food structure and texture through thickening, gel behavior and surface properties. Therefore, we added food polysaccharides to produce microalgae-polysaccharide-based emulsion gels as mayonnaise substitutes in a homogenous emulsified manner, and improved the texture and structural stability of the microalgae-polysaccharide-based emulsion gels through the interaction between the two components of microalgae and polysaccharides. There have been reports on the preparation of microalgae-based emulsion gels by manual stirring and mixing, but there has been no further exploration of the specific application of microalgae-based emulsion gels. In addition, unlike the preparation of microalgae-based emulsion gels by simple manual stirring, we concentrated the emulsion droplets in the microalgae emulsion gel by homogenization and emulsification and repeated washing and centrifugation, and removed the excess continuous phase and larger algae in the microalgae emulsion gel, and finally obtained a microalgae-based high internal phase emulsion gel as a substitute for mayonnaise. The microalgae-based high internal phase emulsion gel is lighter in color, which can greatly reduce the impact of dark microalgae on the color of the product. For the first time, two types of microalgae-based emulsion gels were prepared as substitutes for mayonnaise, making more and more microalgae products on the dining table and broadening the application of microalgae in the food field. Summary of the invention
[0005] The technical problem to be solved by the present invention is to prepare a microalgae-based emulsion gel using microalgae as raw materials. The prepared emulsion gel is stable in state and has good spreadability, and can be used as a substitute for mayonnaise.
[0006] The technical solution of the present invention is as follows: The present invention provides two methods for preparing microalgae-based emulsion gels. Microalgae powder is mixed with a mixture of water, food polysaccharides, salt, vinegar and white sugar (or water), stirred and mixed to obtain algae mud, which is then mixed with edible oil. Microalgae-based emulsion gels ① and ② are respectively obtained by homogenization and emulsification. ① is a microalgae-polysaccharide-based emulsion gel. ② is repeatedly washed with distilled water and centrifuged twice to obtain a microalgae-based high internal phase emulsion gel ③. The method specifically comprises the following steps: (1) First, disperse the microalgae powder in a mixture of water, food polysaccharides, salt, vinegar and white sugar (or water), mix them evenly, and prepare algae mud; (2) Adding edible oil to the algae mud prepared in (1), and stirring the mixture to obtain microalgae-based emulsion gels ① and ②, wherein ① is the microalgae-polysaccharide-based emulsion gel.
[0007] (3) After washing ② repeatedly with distilled water and centrifuging twice, a microalgae-based high internal phase emulsion gel ③ was obtained.
[0008] Furthermore, in step (1), the microalgae powder includes Spirulina, Chlorella alba, Chlorella xanthophylla, Chlamydomonas reinhardtii, Haematococcus pluvialis, Nannochloropsis sphaeroides, Euglena, Nostoc sphaeroides, and Dunaliella salina.
[0009] Furthermore, in step (1), the content of the microalgae powder is 5 wt%-20 wt%.
[0010] Furthermore, in step (1), the food polysaccharide comprises a combination of one or more of sodium alginate, carboxymethyl cellulose, pectin, chitosan, xanthan gum, guar gum, hyaluronic acid, agar, starch or carrageenan.
[0011] Furthermore, in step (1), the sodium alginate content is 0.3 wt%-1.5 wt%.
[0012] Furthermore, in step (2), the edible oil content of the microalgae-polysaccharide-based emulsion gel ① is 20 wt%-40 wt%, and the edible oil content of the microalgae-based high internal phase emulsion gel ② is 70%-80%.
[0013] Furthermore, in step (2), the stirring speed of the homogenizer is 500 rpm / min-5000 rpm / min.
[0014] Furthermore, in step (3), the centrifugation condition is 2000 g / min-8000 g / min.
[0015] Furthermore, in step (2), the volume of the microalgae-based emulsion gel is 20 mL-90 mL.
[0016] The microalgae-based emulsion gel prepared by the above preparation method has a stable state and good spreadability, and can be used as a substitute for microalgae mayonnaise. The emulsion gel is applied to the food field. The microalgae-based emulsion gel of the present invention uses microalgae as raw materials; and the preparation method is simple.
[0017] The present invention uses microalgae as the base material of the emulsion gel, which is rich in nutritional value, natural and safe in source, and has excellent water dispersibility; by adding food polysaccharides, the texture stability of microalgae and oil droplets can be enhanced, the edible oil content in the emulsion gel is reduced, and at the same time, the emulsion gel is given good spreadability, and can be extruded through a nozzle of a piping bag to form a stable shape, and can be used as a mayonnaise substitute. The high internal phase emulsion gel obtained by repeatedly washing with water and centrifuging twice has good stability, good spreadability and piping properties, and the color is more acceptable to consumers, and can be used as a mayonnaise substitute.
[0018] The microalgae-based emulsion gel can be applied in the food field.
[0019] Compared with the prior art, the present invention has the following advantages and beneficial effects: (1) The microalgae used in the present invention are natural and safe, rich in nutritional value, and have excellent water solubility, and are potential materials for emulsifiers.
[0020] (2) The present invention reduces the edible oil content of the microalgae emulsion gel by adding food polysaccharides, and prepares a greener, safer, and more environmentally friendly microalgae low-fat mayonnaise substitute. By repeatedly washing and centrifuging, while removing larger microalgae particles, the emulsion droplets are concentrated to form a high internal phase emulsion gel, and the microalgae-based high internal phase emulsion gel is obtained as a mayonnaise substitute. The two prepared microalgae mayonnaise substitutes have high stability and spreadability.
[0021] (3) The emulsion gel can be prepared by homogenizing and stirring. This preparation method is simple and easy to operate.
[0022] (4) Microalgae-based high internal phase emulsion gel can be prepared by washing and centrifugation.
[0023] (5) The formation of microalgae-polysaccharide-based emulsion gel involves the combined action of polysaccharides and microalgae proteins. It also involves the viscosity characteristics of the microalgae mud itself, which reduces the interfacial tension between it and the oil, so that the mixture of algae mud and edible oil forms a microalgae emulsion gel through homogenizer stirring. The microalgae emulsion gel can be repeatedly washed and centrifuged to concentrate the emulsion droplets, remove excess water and large particles of microalgae, and form a microalgae high internal phase emulsion gel.
[0024] (6) The materials used in the microalgae-based emulsion gel prepared by the present invention are all food grade, green and safe. The microalgae emulsion gel is used as a mayonnaise substitute, which broadens the application of microalgae in the food field. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 The microscopic images of the microalgae-polysaccharide-based emulsion gels of Examples 1 and 2.
[0026] Figure 2 The rheological diagrams of the microalgae-polysaccharide-based emulsion gels of Examples 1 and 2 are shown.
[0027] Figure 3 The spreadability diagram of the microalgae-polysaccharide-based gel of Example 1 and Example 2.
[0028] Figure 4 4 is a microscopic image of the microalgae-based high internal phase emulsion gel of Examples 8 and 9.
[0029] Figure 5 The rheological diagrams of the microalgae-based high internal phase emulsion gels of Examples 8 and 9.
[0030] Figure 6 The spreadability graph of the microalgae-based high internal phase emulsion gel of Examples 8 and 9. DETAILED DESCRIPTION
[0031] The present invention will be further described in detail below in conjunction with specific embodiments, but the embodiments of the present invention are not limited thereto. For process parameters not particularly noted, conventional techniques may be used. Example 1
[0032] This embodiment provides a preparation method of a spirulina low-fat mayonnaise substitute, and the specific steps are as follows: (1) Dissolve 0.18 g of sodium alginate in 11.22 g of water to obtain a sodium alginate solution, and mix the sodium alginate solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of spirulina powder into the mixture of the sodium alginate solution and the seasoning, and mix them evenly by stirring to obtain algae mud.
[0033] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and use a homogenizer to stir (1000 rpm / min) for emulsification for 5 minutes to obtain a spirulina low-fat mayonnaise substitute.
[0034] The spirulina low-fat mayonnaise substitute prepared in Example 1 is rich in high-quality protein and contains almost all water-soluble and fat-soluble vitamins, ascorbic acid, β-carotene, tocopherol, essential polyunsaturated fatty acids, and a soybean oil content of 40 wt%. The emulsion gel prepared by using spirulina and sodium alginate can be used as a plant-based low-fat mayonnaise substitute. Figure 1 , indicating that the spirulina low-fat mayonnaise substitute is an oil-in-water emulsion with a droplet size of approximately 20 μm. Figure 2 The results showed that the spirulina low-fat mayonnaise substitute was a viscoelastic fluid. Figure 3 The results showed that the spirulina low-fat mayonnaise substitute had better spreadability and decorating performance stability, and could be used as a substitute for plant-based low-fat mayonnaise. Example 2
[0035] This embodiment provides a preparation method of a spirulina low-fat mayonnaise substitute, and the specific steps are as follows: (1) Dissolve 0.36 g of sodium alginate in 11.04 g of water to obtain a sodium alginate solution, and mix the sodium alginate solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of spirulina powder into the mixture of the sodium alginate solution and the seasoning, and mix them evenly by stirring to obtain algae mud.
[0036] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and emulsify it using a homogenizer (1000 rpm / min) for 6 min to obtain a spirulina low-fat mayonnaise substitute.
[0037] The spirulina low-fat mayonnaise substitute prepared in Example 2 is rich in high-quality protein and contains almost all water-soluble and fat-soluble vitamins, ascorbic acid, β-carotene, tocopherol, essential polyunsaturated fatty acids, and a soybean oil content of 40 wt%. The emulsion gel prepared by using spirulina and sodium alginate can be used as a plant-based low-fat mayonnaise substitute. Figure 1 , indicating that the spirulina low-fat mayonnaise substitute is an oil-in-water emulsion with a droplet size of approximately 10 μm. Figure 2 The results showed that the spirulina low-fat mayonnaise substitute was a viscoelastic fluid. Figure 3 The results showed that the spirulina low-fat mayonnaise substitute had better spreadability and decorating performance stability, and could be used as a substitute for plant-based low-fat mayonnaise. Example 3
[0038] This embodiment provides a preparation method of a low-fat mayonnaise substitute made from Chlorella vulgaris, and the specific steps are as follows: (1) Dissolve 0.18 g of sodium alginate in 11.22 g of water to obtain a sodium alginate solution, and mix the sodium alginate solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of yellow protein core Chlorella algae powder into the mixture of the sodium alginate solution and the seasoning, and mix them evenly by stirring to obtain algae mud.
[0039] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and use a homogenizer to stir (1000 rpm / min) for emulsification for 6 min to obtain a yellow protein core Chlorella low-fat mayonnaise substitute.
[0040] The yellow protein core chlorella low-fat mayonnaise substitute prepared in Example 3 is yellow in color, which is closer to the color of mayonnaise itself and is more acceptable to consumers. It is also rich in protein, essential amino acids, polysaccharides, pigments, fatty acids, multiple vitamins and mineral elements, and has comprehensive and balanced nutritional value. The soybean oil content in the emulsion gel is 40 wt%, and the emulsion gel prepared by using yellow protein core chlorella and sodium alginate can be used as a plant-based low-fat mayonnaise substitute. Example 4
[0041] This embodiment provides a preparation method of a low-fat mayonnaise substitute made from Haematococcus pluvialis, and the specific steps are as follows: (1) Dissolve 0.18 g of sodium alginate in 11.22 g of water to obtain a sodium alginate solution, and mix the sodium alginate solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of Haematococcus pluvialis algae powder into the mixture of sodium alginate and seasonings, and mix them evenly by stirring to obtain algae mud.
[0042] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and emulsify it using a homogenizer (1000 rpm / min) for 6 min to obtain Haematococcus pluvialis low-fat mayonnaise.
[0043] The low-fat mayonnaise substitute prepared by Haematococcus pluvialis in Example 4 is rich in astaxanthin, a natural antioxidant, and has a soybean oil content of 40 wt%. The emulsion gel is prepared by using Haematococcus pluvialis and sodium alginate, and can be used as a plant-based low-fat mayonnaise substitute. Example 5
[0044] This embodiment provides a preparation method of a spirulina low-fat mayonnaise substitute, and the specific steps are as follows: (1) Dissolve 0.18 g of carboxymethyl cellulose in 11.22 g of water to obtain a carboxymethyl cellulose solution, and mix the carboxymethyl cellulose solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of spirulina powder into the mixture of the carboxymethyl cellulose solution and seasonings, and mix them evenly by stirring to obtain algae mud.
[0045] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and use a homogenizer to stir (1000 rpm / min) for emulsification for 6 min to obtain a spirulina low-fat mayonnaise substitute.
[0046] The spirulina low-fat mayonnaise substitute prepared in Example 5 is rich in protein, essential amino acids, polysaccharides, pigments, fatty acids, and is rich in multiple vitamins and mineral elements, etc., and has comprehensive and balanced nutritional value. The soybean oil content in the emulsion gel is 40 wt%, and the emulsion gel prepared by using spirulina and carboxymethyl cellulose can be used as a plant-based low-fat mayonnaise substitute. Example 6
[0047] This embodiment provides a preparation method of a spirulina low-fat mayonnaise substitute, and the specific steps are as follows: (1) Dissolve 0.18 g of pectin in 11.22 g of water to obtain a pectin solution, and mix the carboxymethyl cellulose solution with a mixture of 2.4 g of vinegar, 0.72 g of white sugar, and 0.48 g of salt. Weigh 3 g of spirulina powder into the mixture of pectin and seasonings, and mix them evenly by stirring to obtain algae mud.
[0048] (2) Pour 12 g of soybean oil into the algae mud prepared in (1), and use a homogenizer to stir (1000 rpm / min) for emulsification for 6 min to obtain a spirulina low-fat mayonnaise substitute.
[0049] The spirulina low-fat mayonnaise substitute prepared in Example 6 is rich in protein, essential amino acids, polysaccharides, pigments, fatty acids, and is rich in multiple vitamins and mineral elements, etc., and has comprehensive and balanced nutritional value. The soybean oil content in the emulsion gel is 40 wt%, and the emulsion gel prepared by using spirulina and pectin can be used as a plant-based low-fat mayonnaise substitute. Example 7
[0050] This embodiment provides a preparation method of a spirulina low-fat mayonnaise substitute, and the specific steps are as follows: (1) Dissolve 0.54 g of sodium alginate in 33.66 g of water to obtain a sodium alginate solution, and mix the sodium alginate solution with a mixture of 7.2 g of vinegar, 2.16 g of white sugar, and 1.44 g of salt. Weigh 9 g of spirulina powder into the mixture of the sodium alginate solution and the seasoning, and mix them evenly by stirring to obtain algae mud.
[0051] (2) Pour 36 g of soybean oil into the algae mud prepared in (1), and emulsify it using a homogenizer (1000 rpm / min) for 15 min to obtain a spirulina low-fat mayonnaise substitute.
[0052] The spirulina low-fat mayonnaise substitute prepared in Example 7 is rich in high-quality protein and contains almost all water-soluble and fat-soluble vitamins, ascorbic acid, β-carotene, tocopherol, essential polyunsaturated fatty acids, and a soybean oil content of 40 wt%. The emulsion gel is prepared using spirulina and sodium alginate and can be used as a plant-based low-fat mayonnaise substitute. Example 8
[0053] This embodiment provides a preparation method of a Spirulina high internal phase emulsion gel, and the specific steps are as follows: (1) Weigh 3 g of Spirulina powder into a disposable cup, pour in 6 mL of distilled water, and mix well by stirring to prepare algae mud.
[0054] (2) Pour 24 mL of soybean oil into the algae mud prepared in (1) and emulsify it using a homogenizer (1000 rpm / min) for 6 min to obtain a spirulina-based emulsion gel.
[0055] (3) The spirulina-based emulsion gel obtained in (2) was repeatedly washed with 30 mL of water and centrifuged (5000 g / min, 10 min) twice to obtain a spirulina high internal phase emulsion gel.
[0056] The spirulina emulsion gel prepared in Example 8 is a high internal phase emulsion gel. By washing and centrifuging, the excess water in the emulsion can be removed, and the large algae in the emulsion gel can also be removed to obtain the spirulina high internal phase emulsion gel, which solves the color problem of spirulina itself that is not easily accepted by consumers and can be used as a substitute for plant-based mayonnaise. Figure 4 , indicating that Spirulina high internal phase emulsion gel is an oil-in-water emulsion with a droplet size of about 10 μm. Figure 5 The results showed that Spirulina high internal phase emulsion gel was a viscoelastic fluid. Figure 6 The results showed that Spirulina high internal phase emulsion gel had good spreadability and decorating performance stability, and could be used as a substitute for plant-based mayonnaise. Example 9
[0057] This embodiment provides a preparation method of a Spirulina high internal phase emulsion gel, and the specific steps are as follows: (1) Weigh 3 g of Spirulina powder into a disposable cup, pour in 9 mL of distilled water, and mix well by stirring to prepare algae mud.
[0058] (2) Pour 21 mL of soybean oil into the algae mud prepared in (1) and emulsify it using a homogenizer (1000 rpm / min) for 6 min to obtain a spirulina-based emulsion gel.
[0059] (3) The spirulina-based emulsion gel obtained in (2) was repeatedly washed with 30 mL of water and centrifuged (5000 g / min, 10 min) twice to obtain a spirulina high internal phase emulsion gel.
[0060] The spirulina emulsion gel prepared in Example 9 is a high internal phase emulsion gel. By washing and centrifuging, the excess water in the emulsion can be removed, and the large algae in the emulsion gel can also be removed to obtain a spirulina-based high internal phase emulsion gel, which solves the color problem of spirulina itself that is not easily accepted by consumers and can be used as a plant-based mayonnaise substitute. Figure 1 , indicating that Spirulina high internal phase emulsion gel is an oil-in-water emulsion with a droplet size of about 70 μm. Figure 2 The results showed that Spirulina high internal phase emulsion gel was a viscoelastic fluid. Figure 3 The results showed that Spirulina high internal phase emulsion gel had good spreadability and decorating performance stability, and could be used as a substitute for plant-based mayonnaise. Example 10
[0061] This embodiment provides a preparation method of a yellow protein core chlorella-based high internal phase emulsion gel, and the specific steps are as follows: (1) Weigh 3 g of yellow protein core Chlorella algae powder into a disposable cup, pour 9 mL of distilled water into it, and mix well by stirring to prepare algae mud.
[0062] (2) Pour 21 mL of soybean oil into the algae mud prepared in (1), use a homogenizer to stir (1000 rpm / min) for emulsification for 6 min, and homogenize for 1 min to obtain a Chlorella-based emulsion gel.
[0063] (3) The yellow protein core chlorella-based emulsion gel obtained in (2) was repeatedly washed with 30 mL of water and centrifuged (5000 g / min, 10 min) twice to obtain the yellow protein core chlorella high internal phase emulsion gel.
[0064] The yellow protein-core Chlorella emulsion gel prepared in Example 10 is a high internal phase emulsion gel. By washing and centrifugation, both excess water in the emulsion and large algae in the emulsion gel can be removed to obtain a yellow protein-core Chlorella-based high internal phase emulsion gel, which can be used as a plant-based mayonnaise substitute. Embodiment 11
[0065] This embodiment provides a preparation method of a Haematococcus pluvialis-based high internal phase emulsion gel, and the specific steps are as follows: (1) Weigh 3 g of Haematococcus pluvialis powder into a disposable cup, pour in 9 mL of distilled water, and mix well by stirring to prepare algae mud.
[0066] (2) Pour 21 mL of soybean oil into the algae mud prepared in (1), use a homogenizer to stir (1000 rpm / min) for emulsification for 6 min, and homogenize for 1 min to obtain a Haematococcus pluvialis-based emulsion gel.
[0067] (3) The Haematococcus Pluvialis-based emulsion gel obtained in (2) was repeatedly washed with 30 mL of water and centrifuged (5000 g / min, 10 min) twice to obtain the Haematococcus Pluvialis-based high internal phase emulsion gel.
[0068] The Haematococcus pluvialis emulsion gel prepared in Example 11 is a high internal phase emulsion gel. By washing and centrifugation, both excess water in the emulsion and large algae in the emulsion gel can be removed to obtain a Haematococcus pluvialis-based high internal phase emulsion gel, which can be used as a plant-based mayonnaise substitute. Example 12
[0069] This embodiment provides a preparation method of a spirulina-based high internal phase emulsion gel, and the specific steps are as follows: (1) Weigh 9 g of Spirulina powder into a disposable cup, pour in 27 mL of distilled water, and mix well by stirring to prepare algae mud.
[0070] (2) Pour 63 mL of soybean oil into the algae mud prepared in (1) and emulsify it using a homogenizer (1000 rpm / min) for 15 min to obtain a spirulina-based emulsion gel.
[0071] (3) The spirulina-based emulsion gel obtained in (2) was repeatedly washed with 90 mL of water and centrifuged (5000 g / min, 10 min) twice to obtain a spirulina high internal phase emulsion gel.
[0072] The spirulina emulsion gel prepared in Example 12 is a high internal phase emulsion gel. By washing and centrifuging, both excess water in the emulsion and large algal bodies in the emulsion gel can be removed to obtain the spirulina high internal phase emulsion gel, which solves the color problem of spirulina itself that is not easily accepted by consumers and can be used as a plant-based mayonnaise substitute.
[0073] It should be understood that the above detailed description of the technical solution of the present invention with the help of optimized embodiments is illustrative rather than restrictive, and it cannot be determined that the specific implementation methods of the present invention are limited to this. For ordinary technicians in the technical field to which the present invention belongs, without departing from the concept of the present invention, modifications to the technical solutions recorded in the embodiments, or equivalent replacement of some of the technical features therein, should be deemed to fall within the scope of patent protection determined by the claims submitted for the present invention.
[0074] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. 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 embodiments here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.
Claims
1. Application of microalgae-based emulsion gel as mayonnaise substitute.
2. The method for preparing the microalgae-based emulsion gel according to claim 1, characterized in that: The steps include: (1) dispersing microalgae powder in water and mixing them evenly to obtain algae mud; (2) Adding edible oil to the algae mud prepared in (1), stirring and mixing with a homogenizer to obtain a microalgae-based emulsion gel.
3. The method for preparing the microalgae-based emulsion gel according to claim 1, characterized in that: In step (1), food polysaccharides, salt, vinegar and white sugar are also added, and the obtained algae mud is then added with edible oil according to step (2) to prepare a microalgae-based low-fat mayonnaise substitute.
4. The method for preparing the microalgae-based emulsion gel according to claim 1, characterized in that: Add distilled water to the microalgae emulsion gel prepared in step (2), and wash and centrifuge repeatedly twice to obtain a microalgae-based high internal phase emulsion gel.
5. The method for preparing the microalgae-based emulsion gel according to claim 2, characterized in that: In step (1), the microalgae powder includes Spirulina, Chlorella alba, Chlorella xanthophylla, Chlamydomonas reinhardtii, Haematococcus pluvialis, Nannochloropsis sphaeroides, Euglena, Nostoc sphaeroides, and Dunaliella salina.
6. The method for preparing the microalgae-based emulsion gel according to claim 2, characterized in that: In step (1), the content of the microalgae powder is 5 wt%-20 wt%.
7. The method for preparing the microalgae-based emulsion gel according to claim 1, characterized in that: In step (1), the food polysaccharide is selected from one or more combinations of sodium alginate, carboxymethyl cellulose, pectin, chitosan, xanthan gum, guar gum, hyaluronic acid, agar, starch or carrageenan.
8. The method for preparing the microalgae-based emulsion gel according to claim 2, characterized in that: In step (1), the amount of food polysaccharide added is 0.3 wt%-1.5 wt%.
9. The preparation method according to claim 2, characterized in that: In step (2), the mass fraction and volume fraction of the edible oil are 20 wt%-40 wt% and 70%-80%, respectively.
10. The microalgae-based emulsion gel prepared by the preparation method according to any one of claims 2 to 9 is stable in state and has good spreadability, and is a high-quality choice as a mayonnaise substitute.