Method for preparing special emulsion gel for old people based on spirulina superfine powder-starch

Abstract

The invention relates to the technical field of emulsion gel preparation, in particular to a method for preparing special emulsion gel for old people based on spirulina superfine powder-starch, which comprises the following steps: preparing spirulina superfine powder, starch, distilled water and soybean oil; adding the spirulina superfine powder and starch into distilled water, and carrying out magnetic stirring to obtain a mixed solution; heating the mixed solution in a water bath while stirring by a magnetic stirrer, and then cooling the solution heated in the water bath to room temperature to obtain the spirulina superfine powder-starch mixed solution. Through interaction of hydrogen bonds and Van der Waals' force between the spirulina superfine powder and the starch, the problems that high-strength gel cannot be formed when the spirulina superfine powder and the starch are independently used as emulsifiers, the particle size of emulsion droplets is relatively large and the gel stability is insufficient are successfully solved, and the prepared emulsion gel has excellent storage stability and viscoelasticity and is suitable for large-scale production. Moreover, the preparation process is novel, simple and convenient, and industrial production is easy to realize.

Description

Technical Field

[0001] The invention relates to the technical field of emulsion gel preparation, in particular to a method for preparing emulsion gel special for the elderly based on spirulina superfine powder-starch. Background Art

[0002] Spirulina has become one of the ideal raw materials in the field of healthy food because it is rich in protein, essential amino acids, vitamins and minerals. Spirulina ultrafine powder is prepared by advanced ultrafine grinding technology, with the characteristics of small particle size and good dispersibility. It can be used as a natural emulsifier in food preparation due to its anti-inflammatory, antioxidant and immunomodulatory biological activities.

[0003] Starch, as a common thickener and stabilizer, has good gel properties and good compatibility with protein substances.

[0004] With the acceleration of the aging process of the population, the nutritional needs of the elderly have received widespread attention. Since the elderly have certain obstacles in chewing and swallowing, soft and easy-to-swallow food forms have become the focus of elderly food development. Emulsion gel, as a semi-solid food form, has both the controlled release function of emulsion and the thermodynamic stability of gel, which can provide a safe and effective way of nutrient delivery for the elderly. Its soft texture and delicate taste can compensate for the swallowing difficulties caused by decreased chewing ability or fatigue in the elderly, avoid the risk of suffocation, and meet their nutritional needs.

[0005] The preparation method of the emulsion gel generally includes using spirulina ultrafine powder or starch alone as an emulsifier and adding a cross-linking agent to the aqueous phase or preparing the emulsion first and then performing secondary gelation.

[0006] However, the above technology is relatively complicated and cumbersome in preparing gels, and when using spirulina ultrafine powder or starch alone as an emulsifier, although a certain degree of emulsion stability can be formed, there are limitations in the gelation process, and it is difficult to achieve a high-strength gel structure. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing a special emulsion gel for the elderly based on spirulina superfine powder-starch, so as to solve the problem that the gel preparation process is relatively complicated and cumbersome, and it is difficult to achieve a high-strength gel structure when using spirulina superfine powder or starch alone as an emulsifier.

[0008] To achieve the above object, the present invention provides the following technical solution: a method for preparing a special emulsion gel for the elderly based on superfine spirulina powder-starch, comprising the following steps:

[0009] S1. Material preparation: prepare spirulina superfine powder, starch, distilled water and soybean oil, wherein the starch includes tapioca starch, pea starch and waxy potato starch;

[0010] S2, preparing a mixed solution: adding the spirulina ultrafine powder and starch in step S1 to distilled water, and performing magnetic stirring at room temperature to completely hydrate the solids to obtain a mixed solution;

[0011] S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath while stirring with a magnetic stirrer, and then cooling the solution after water bath heating to room temperature to obtain a spirulina ultrafine powder-starch mixed solution;

[0012] S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, and subjecting the spirulina superfine powder-starch mixture to which the soybean oil is added to high-speed shearing homogenization treatment by a homogenizer to obtain an emulsion gel.

[0013] Preferably, in step S2, the total solid content of the spirulina superfine powder and starch is 2.5% to 20% of the mixed solution, wherein the content of the spirulina superfine powder accounts for 2% to 16% of the mixed solution, and the content of the starch accounts for 0.5% to 4% of the mixed solution.

[0014] Preferably, the water bath heating temperature in step S3 is 70° C. to 90° C., the heating time is 10 to 40 min, the stirring rate of the magnetic stirrer in step S3 is 300 to 500 rpm, and the cooling time is 0.5 to 2 h.

[0015] Preferably, in step S4, the high-speed shear rate of the homogenizer is 9000-15000 r / min, and the time is 2-5 min.

[0016] Preferably, the volume ratio of the spirulina superfine powder-starch mixed solution to soybean oil in step S4 includes 8:2, 7:3, 6:4, 5:5, 4:6, 3:7 and 2:8.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present invention has the biological activity characteristics of environmental sustainability, natural origin, bright color, high nutrition and antioxidant, etc., which expands the application scope of microalgae. Through the hydrogen bond and van der Waals force interaction between spirulina superfine powder and starch, the problems of being unable to form high-strength gel, large emulsion droplet size and insufficient gel stability when spirulina superfine powder and starch are used alone as emulsifiers are successfully solved. The prepared emulsion gel has excellent storage stability and viscoelasticity, and can be eaten safely. The preparation process is novel and simple, and it is easy to realize industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The present invention is a schematic diagram of the overall structure of the method for preparing a special emulsion gel for the elderly based on superfine spirulina powder-starch. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] The test methods for the properties of the composite emulsifier and the physicochemical properties of the emulsion gel in the embodiments of the present invention are as follows:

[0022] Droplet size determination method: The droplet size of the emulsion was determined by a laser particle size analyzer (Mastersizer 3000, Malvern Instruments Ltd., UK). The refractive index of soybean oil and dispersant was set to 1.46 and 1.33, respectively. The sample was diluted with distilled water to a concentration of 1 wt% and measured immediately after dilution. The average volume diameter value (D 4,3 ) to compare the droplet sizes of the emulsions.

[0023] Embodiment 1

[0024] See also Figure 1 The present invention provides a technical solution: a method for preparing a special emulsion gel for the elderly based on spirulina superfine powder-starch, comprising the following steps:

[0025] S1. Material preparation: prepare spirulina superfine powder, tapioca starch, distilled water and soybean oil;

[0026] S2, preparing a mixed solution: adding spirulina superfine powder and tapioca starch to distilled water, and performing magnetic stirring for 10 minutes at room temperature to completely hydrate the solids to obtain a mixed solution, wherein the total solid content of the spirulina superfine powder and tapioca starch is 10% of the mixed solution, wherein the content of the spirulina superfine powder accounts for 8% of the mixed solution, and the content of the starch accounts for 2% of the mixed solution;

[0027] S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath at a temperature of 90° C. for 20 min, stirring with a magnetic stirrer at a rate of 500 rpm, and then cooling the solution after water bath heating to room temperature for 1 h to obtain a spirulina ultrafine powder-starch mixed solution;

[0028] S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, wherein the volume ratio of the spirulina superfine powder-starch mixture to the soybean oil is 4:6, and subjecting the spirulina superfine powder-starch mixture to the soybean oil to high-speed shear homogenization treatment using a homogenizer to obtain an emulsion gel, wherein the shear rate is 13000 r / min and the time is 3 min.

[0029] The particle size test results of the emulsion gel prepared in Example 1 show that the droplet particle size of the emulsion gel prepared by using the Spirulina ultrafine powder-starch composite emulsifier in this example is 25.7 μm, and the particle size distribution is uniform. The emulsion has high stability, especially after being stored for 42 days, it still maintains a gel state.

[0030] Embodiment 2

[0031] The difference from the first embodiment is that:

[0032] S2. Prepare a mixed solution: the content of the superfine spirulina powder accounts for 2.5% of the total solid content in the mixed solution.

[0033] The particle size test results of the emulsion gel prepared in Example 2 show that the droplet size of the emulsion gel prepared by using the Spirulina ultrafine powder-starch composite emulsifier in this example is 45 μm, and the particle size distribution is uniform. The emulsion stability is slightly higher and the gel property is lost after 42 days of storage.

[0034] Embodiment 3

[0035] The difference from the first embodiment is that:

[0036] S2. Prepare a mixed solution: the content of the superfine spirulina powder accounts for 10% of the total solid content in the mixed solution.

[0037] S4. Prepare emulsion gel: the volume ratio of spirulina superfine powder-starch mixture to soybean oil is 2:8.

[0038] The particle size test results of the emulsion gel prepared in Example 3 show that the droplet size of the emulsion gel prepared using the Spirulina ultrafine powder-starch composite emulsifier in this example is 28 μm, and the particle size distribution is uneven, the emulsion stability is poor, the amount of emulsifier used is insufficient to cover the oil-water interface, and stratification occurs after storage.

[0039] Embodiment 4

[0040] The difference from the first embodiment is that:

[0041] The following steps are involved:

[0042] S1. Material preparation: prepare spirulina superfine powder, pea starch, distilled water and soybean oil;

[0043] S2, preparing a mixed solution: adding spirulina superfine powder and pea starch to distilled water, and performing magnetic stirring at room temperature for 10 minutes to completely hydrate the solids to obtain a mixed solution, wherein the total solid content of the spirulina superfine powder and pea starch is 5% of the mixed solution, wherein the content of the spirulina superfine powder accounts for 4% of the mixed solution, and the content of the starch accounts for 1% of the mixed solution;

[0044] S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath at a temperature of 70° C. for 20 min, stirring with a magnetic stirrer at a rate of 300 rpm, and then cooling the solution after water bath heating to room temperature for 1 h to obtain a spirulina ultrafine powder-starch mixed solution;

[0045] S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, wherein the volume ratio of the spirulina superfine powder-starch mixture to the soybean oil is 3:7, and subjecting the spirulina superfine powder-starch mixture to the soybean oil to high-speed shear homogenization treatment using a homogenizer to obtain an emulsion gel, wherein the shear rate is 13000 r / min and the time is 3 min.

[0046] The particle size test results of the emulsion gel prepared in Example 4 show that the droplet particle size of the emulsion gel prepared by using the Spirulina ultrafine powder-starch composite emulsifier of this example is 108 μm, and the particle size distribution is uniform, and the emulsion stability is high.

[0047] Embodiment 5

[0048] The difference from the first embodiment is that:

[0049] The following steps are involved:

[0050] S1. Material preparation: prepare Spirulina superfine powder, waxy potato starch, distilled water and soybean oil;

[0051] S2. preparing a mixed solution: adding spirulina superfine powder and waxy potato starch to distilled water, and performing magnetic stirring at room temperature for 10 minutes to completely hydrate the solids to obtain a mixed solution, wherein the total solid content of the spirulina superfine powder and the waxy potato starch is 10% of the mixed solution, wherein the content of the spirulina superfine powder accounts for 8% of the mixed solution, and the content of the starch accounts for 2% of the mixed solution;

[0052] S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath at a temperature of 90° C. for 30 min, stirring with a magnetic stirrer at a rate of 300 rpm, and then cooling the solution after water bath heating to room temperature for 1 h to obtain a spirulina ultrafine powder-starch mixed solution;

[0053] S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, wherein the volume ratio of the spirulina superfine powder-starch mixture to the soybean oil is 8:2, and subjecting the spirulina superfine powder-starch mixture to the soybean oil to high-speed shear homogenization treatment using a homogenizer to obtain an emulsion gel, wherein the shear rate is 9000 r / min and the time is 2 min.

[0054] The particle size test results of the emulsion gel prepared in Example 5 show that the droplet size of the emulsion gel prepared by using the Spirulina ultrafine powder-starch composite emulsifier in this example is 21 μm, and the particle size distribution is uniform, but no gel is formed, and the emulsion stability is slightly higher.

[0055] Embodiment 6

[0056] The following steps are involved:

[0057] S1. Material preparation: prepare spirulina superfine powder, tapioca starch, distilled water and soybean oil;

[0058] S2. Prepare a mixed solution: add spirulina superfine powder and tapioca starch into distilled water, and stir magnetically for 10 minutes at room temperature to completely hydrate the solids to obtain a mixed solution. The total solid content of spirulina superfine powder and tapioca starch is 10% of the mixed solution, of which the content of spirulina superfine powder accounts for 8% of the mixed solution and the content of starch accounts for 2% of the mixed solution;

[0059] S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath at a temperature of 90° C. for 30 min, stirring with a magnetic stirrer at a rate of 300 rpm, and then cooling the solution after water bath heating to room temperature for 1 h to obtain a spirulina ultrafine powder-starch mixed solution;

[0060] S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, wherein the volume ratio of the spirulina superfine powder-starch mixture to the soybean oil is 4:6, and subjecting the spirulina superfine powder-starch mixture to the soybean oil to high-speed shear homogenization treatment using a homogenizer to obtain an emulsion gel, wherein the shear rate is 15000 r / min and the time is 5 min.

[0061] The particle size test results of the emulsion gel prepared in Example 6 show that the average particle size of the droplets of the emulsion gel prepared by using the Spirulina ultrafine powder-starch composite emulsifier of this embodiment is 44 μm, and the droplet particle size distribution is uniform, and the emulsion stability is high.

[0062] Comparative Example 1

[0063] A method for preparing an emulsion using spirulina ultrafine powder alone comprises the following steps:

[0064] Adding spirulina ultrafine powder into distilled water, and stirring magnetically for 10 minutes at room temperature to completely hydrate the solid, thereby obtaining a mixed solution, wherein the total solid content of the spirulina ultrafine powder is 8% of the mixed solution;

[0065] The mixed solution was heated in a water bath at 90°C for 30 minutes, and magnetically stirred at a rate of 300 rpm, and then the solution was cooled to room temperature for 1 hour to obtain a mixed solution of spirulina ultrafine powder;

[0066] Soybean oil was added to the spirulina ultrafine powder mixture, the volume ratio of the water phase to the oil phase soybean oil of the spirulina ultrafine powder mixture was 4:6, and the spirulina ultrafine powder mixture with soybean oil was subjected to high-speed shear homogenization treatment by a homogenizer to obtain an emulsion gel, the shear rate was 13000r / min, and the time was 3min.

[0067] The test results of the particle size of the emulsion gel prepared in Comparative Example 2 show that the droplet particle size of the emulsion gel prepared by using the ultrafine spirulina powder emulsifier in this comparative example is 33.4 μm, the droplet particle size is slightly larger, and the emulsion stability is slightly poor.

[0068] Comparative Example 2

[0069] A method for preparing an emulsion using tapioca starch alone comprises the following steps:

[0070] Adding cassava starch into distilled water, and stirring magnetically for 10 minutes at room temperature to completely hydrate the solid, thereby obtaining a mixed solution, wherein the total solid content of cassava starch is 5% of the mixed solution;

[0071] The mixed solution was heated in a water bath at 90° C. for 30 min, and magnetically stirred at a rate of 300 rpm, and then the solution was cooled to room temperature for 1 h to obtain a cassava starch mixed solution;

[0072] Soybean oil was added to the cassava starch mixture, the volume ratio of the water phase to the oil phase soybean oil of the cassava starch mixture was 3:7, and the cassava starch mixture with soybean oil was subjected to high-speed shear homogenization treatment with a homogenizer to obtain an emulsion gel, the shear rate was 13000r / min, and the time was 3min.

[0073] The particle size test results of the emulsion gel prepared in Comparative Example 2 show that the droplet particle size of the emulsion gel prepared using the cassava starch emulsifier in this comparative example is 367 μm, and the particle size distribution is too wide, which is not conducive to the stability of the emulsion, and is manifested in the stratification phenomenon of the fresh emulsion.

[0074] The comparison of the emulsion states of Comparative Example 1, Comparative Example 2, Example 1 and Example 2 at different times is shown in Table 1

[0075] Table 1: Emulsion states at different times in Comparative Example 1, Comparative Example 2, Example 1 and Example 2

[0076]

[0077] according to Figure 1 As shown in Table 1, the emulsion gel prepared by using the spirulina superfine powder-starch composite emulsifier in Example 1 exhibits excellent performance, especially in terms of emulsion stability and droplet size control. The prepared emulsion has a smaller and evenly distributed particle size, a soft texture, and a delicate taste, which significantly improves the storage stability of the emulsion gel. Therefore, the preparation of an emulsion gel with a small droplet size, a simple process, and significantly improved viscoelasticity is of great significance for the design of nutrient delivery carriers and the development of 3D printed food raw materials.

[0078] The present invention successfully solves the problem that when spirulina ultrafine powder and starch are used alone as emulsifiers, high-strength gel cannot be formed, the droplet size is large, and the gel stability is insufficient. Through the combined effect of the two, the prepared emulsion gel has excellent storage stability and viscoelasticity; secondly, the emulsion gel prepared by the present invention has a soft texture and a delicate taste, and is very suitable for elderly people with dysphagia, effectively avoiding the risk of suffocation and meeting the nutritional needs of the elderly group;

[0079] The present invention uses spirulina ultrafine powder as raw material, and has the characteristics of environmental protection, sustainability and natural source. At the same time, spirulina is rich in nutrients such as protein, essential amino acids, vitamins and minerals, which make the emulsion gel have high nutritional value, bright color, and biological activity such as antioxidant properties, further expanding the application scope of microalgae. Spirulina ultrafine powder and starch are compounded through hydrogen bonds and van der Waals forces. This is a safe and non-toxic method for improving the stability of emulsions or emulsion gels.

[0080] The preparation method provided by the present invention is novel and simple, and is easy to realize industrial production. As an edible material suitable for 3D printing, it provides new possibilities for the development of customized food and has broad market application prospects.

[0081] In summary, the method provided by the present invention not only improves the structural properties and functionality of the emulsion gel, but also provides a new idea for the development of food for the elderly, and has important practical value and social significance.

[0082] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0083] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the invention, and the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a special emulsion gel for the elderly based on spirulina superfine powder-starch, characterized in that: The following steps are involved: S1. Material preparation: prepare spirulina superfine powder, starch, distilled water and soybean oil, wherein the starch includes tapioca starch, pea starch and waxy potato starch; S2, preparing a mixed solution: adding the spirulina ultrafine powder and starch in step S1 to distilled water, and performing magnetic stirring at room temperature to completely hydrate the solids to obtain a mixed solution; S3, water bath heating: heating the mixed solution obtained in step S2 in a water bath while stirring with a magnetic stirrer, and then cooling the solution after water bath heating to room temperature to obtain a spirulina ultrafine powder-starch mixed solution; S4, preparing an emulsion gel: adding soybean oil to the spirulina superfine powder-starch mixture in step S3, and subjecting the spirulina superfine powder-starch mixture to which the soybean oil is added to high-speed shearing homogenization treatment by a homogenizer to obtain an emulsion gel.

2. The method for preparing a special emulsion gel for the elderly based on Spirulina superfine powder-starch according to claim 1, characterized in that: In step S2, the total solid content of spirulina superfine powder and starch is 2.5% to 20% of the mixed solution, wherein the content of spirulina superfine powder accounts for 2% to 16% of the mixed solution, and the content of starch accounts for 0.5% to 4% of the mixed solution.

3. The method for preparing a special emulsion gel for the elderly based on spirulina superfine powder-starch according to claim 1, characterized in that: The water bath heating temperature in step S3 is 70° C. to 90° C., the heating time is 10 to 40 min, the stirring rate of the magnetic stirrer in step S3 is 300 to 500 rpm, and the cooling time is 0.5 to 2 h.

4. The method for preparing a special emulsion gel for the elderly based on Spirulina superfine powder-starch according to claim 1, characterized in that: In step S4, the high-speed shearing rate of the homogenizer is 9000-15000 r / min, and the time is 2-5 min.

5. The method for preparing a special emulsion gel for the elderly based on Spirulina superfine powder-starch according to claim 1, characterized in that: The volume ratio of the spirulina superfine powder-starch mixed solution to soybean oil in step S4 includes 8:2, 7:3, 6:4, 5:5, 4:6, 3:7 and 2:8.

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