Camellia oil emulsification production process

Abstract

The invention relates to the technical field of emulsification processes, in particular to a camellia oil emulsification production process. Comprising the following steps: step 1, mixing cassava starch with water to prepare starch milk; step 2, adding saccharifying enzyme and alpha-amylase into the starch milk, adding bacillus firmus for fermentation reaction, and after the reaction, inactivating the bacillus firmus, the saccharifying enzyme and the alpha-amylase to obtain a fermentation product; and step 3, mixing the fermentation product, camellia oil, sorbate monostearate, L-ascorbyl palmitate, cocoa butter, water and lecithin according to a mass ratio to obtain a mixture, heating the mixture to 40-45 DEG C, adjusting the pH value to 6-8, and circularly treating the mixture for 3-5 times under the pressure of 90-100 MPa through a high-pressure homogenizer to obtain a homogeneous emulsion. The prepared camellia oil emulsified product can still maintain a good gastric mucosa repairing effect after being stored for more than 24 months under a normal-temperature indoor illumination condition.

Description

Technical Field

[0001] The invention relates to the technical field of emulsification technology, in particular to a camellia oil emulsification production process. Background Art

[0002] Camellia oil has the effects of moisturizing the intestines and promoting bowel movements, supplementing nutrition, promoting digestion, and protecting the gastric mucosa. The existing technology reveals that the product obtained by nano-emulsification technology of tea oil can enhance the efficiency of the gastrointestinal tract's uptake of the active ingredients in tea oil, making the polyphenols and squalene in tea oil more stable, reducing degradation in the gastric acid environment, and improving the antioxidant and anti-inflammatory effects.

[0003] However, there are few studies in the prior art on how to further improve the gastric mucosal repair effect of camellia oil emulsion products and enhance the stability of camellia oil emulsion products. After the existing camellia oil emulsion products are left standing for a long time, stratification is prone to occur in the emulsion products, and the effective ingredients in the camellia oil that repair the gastric mucosa are degraded or deteriorated to varying degrees, resulting in a reduction in the gastric mucosal repair effect of the camellia oil emulsion products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a camellia oil emulsification production process, through the improvement of the formula and process, so that the product still has a good effect on repairing the gastric mucosa after being left standing for a long time.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is: a camellia oil emulsification production process, comprising the following steps: Step 1: Mixing tapioca starch and water to prepare starch milk; Step 2: adding saccharifying enzyme and α-amylase to starch milk, adding Bacillus firmus for fermentation reaction, inactivating Bacillus firmus, saccharifying enzyme and α-amylase after the reaction, filtering with a 0.20 μm microporous membrane, and obtaining a filtrate as a fermentation product; Step 3: Mix the fermentation product: camellia oil: monostearate sorbate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 4-6: 75-85: 0.8-1.2: 4-6: 9-11: 58-62: 13-17 to obtain a mixture, heat the mixture to 40-45°C, adjust the pH to 6-8, and circulate the mixture through a high-pressure homogenizer at a pressure of 90-100 MPa for 3-5 times to obtain a uniform emulsion.

[0006] Furthermore, in the above-mentioned camellia oil emulsification production process, in step 1, cassava starch and water are mixed in a mass ratio of 40-45:60-65.

[0007] Furthermore, in the above-mentioned camellia oil emulsification production process, in step 2, the mass ratio of saccharifying enzyme to starch milk is 1-2:100.

[0008] Furthermore, in the above-mentioned camellia oil emulsification production process, in step 2, the mass ratio of α-amylase to starch milk is 2-3:100.

[0009] Furthermore, in the above-mentioned camellia oil emulsification production process, in step 2, the fermentation reaction conditions are reaction temperature 45-55°C, reaction time 35-45min, and reaction pH 6-8.

[0010] Furthermore, in the above-mentioned camellia oil emulsification production process, in step 2, the inactivation of Bacillus firmus, saccharifying enzyme and α-amylase is specifically carried out by treating the fermentation product at 121° C. for 10-20 min and cooling it to 40-50° C. for standby use.

[0011] The present invention also protects the camellia oil emulsified product obtained by the camellia oil emulsification production process.

[0012] The beneficial effects of the present invention are as follows: by using cassava starch milk as a fermentation substrate, adding saccharifying enzyme and alpha-amylase into the starch milk, adding a fermentation product obtained by a fermentation reaction of Bacillus firmus into an emulsification system of camellia oil according to a specific proportion, and adding a specific proportion of cocoa butter into the emulsification system, the prepared camellia oil emulsified product can still maintain a good effect on repairing gastric mucosa after being stored for more than 24 months under indoor lighting conditions at room temperature. DETAILED DESCRIPTION

[0013] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following is an explanation in conjunction with the implementation modes.

[0014] The specific implementation mode of the present invention relates to a camellia oil emulsification production process, comprising the following steps: Step 1: Mixing tapioca starch and water to prepare starch milk; Step 2: adding saccharifying enzyme and α-amylase to starch milk, adding Bacillus firmus for fermentation reaction, inactivating Bacillus firmus, saccharifying enzyme and α-amylase after the reaction, filtering with a 0.20 μm microporous membrane, and obtaining a filtrate as a fermentation product; Step 3: Mix the fermentation product: camellia oil: monostearate sorbate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 4-6: 75-85: 0.8-1.2: 4-6: 9-11: 58-62: 13-17 to obtain a mixture, heat the mixture to 40-45°C, adjust the pH to 6-8, and circulate the mixture through a high-pressure homogenizer at a pressure of 90-100 MPa for 3-5 times to obtain a uniform emulsion.

[0015] In the above embodiment, step 3 may preferably be: mixing the fermentation product: camellia oil: monostearate sorbate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 5:80:1:5:10:60:15 to obtain a mixture, heating the mixture to 45°C, adjusting the pH to 7, and circulating the mixture through a high-pressure homogenizer at a pressure of 100 MPa for 5 times to obtain a uniform emulsion.

[0016] Preferably, in step 1, cassava starch and water are mixed in a mass ratio of 40-45:60-65, and more preferably, cassava starch and water are mixed in a mass ratio of 42:63.

[0017] Preferably, in step 2, the mass ratio of saccharifying enzyme to starch milk is 1-2:100. More preferably, in step 2, the mass ratio of saccharifying enzyme to starch milk is 1.5:100.

[0018] Preferably, in step 2, the mass ratio of α-amylase to starch milk is 2-3:100, and further preferably, the mass ratio of α-amylase to starch milk is 2.5:100.

[0019] Preferably, in step 2, the fermentation reaction conditions are reaction temperature 45-55°C, reaction time 35-45min, and reaction pH 6-8.

[0020] Preferably, in step 2, the inactivation of Bacillus firmus, saccharifying enzyme and α-amylase is specifically carried out by treating the fermentation product at 121° C. for 10-20 min and cooling it to 40-50° C. for standby use.

[0021] The specific implementation manner of the present invention also relates to a camellia oil emulsified product obtained by the above-mentioned camellia oil emulsification production process.

[0022] Camellia oil itself is rich in active ingredients such as unsaturated fatty acids, camellia saponins, tea polyphenols and squalene, and has excellent therapeutic effects. Studies have found that the rich unsaturated fatty acids in camellia oil can inhibit the secretion of gastric acid and the release of various digestive enzymes, slowing down food digestion, thereby reducing damage to the ulcer surface. It has strong antioxidant activity and is beneficial to the recovery of gastric ulcers.

[0023] However, drinking pure tea oil directly can easily cause stomach discomfort due to the high fat content. Dispersing the oil molecules through emulsified products can reduce the physical stimulation to the gastric mucosa, which is more suitable for people with weak digestive function.

[0024] By using cassava starch milk as a fermentation substrate, adding saccharifying enzyme and α-amylase to the starch milk, adding the fermentation product obtained by the fermentation reaction of Bacillus firmus to the emulsification system of camellia oil in a specific proportion, and adding a specific proportion of cocoa butter to the emulsification system, the prepared camellia oil emulsified product can still maintain a good effect on gastric mucosal repair after being stored for more than 24 months under indoor lighting conditions at room temperature. The specific mechanism has not yet been fully clarified, but it may be because the fermentation product and cocoa butter have a combined effect to form an effect that can enhance the emulsification interface, slow down the stratification of the emulsified product, and can form a component that delays the inactivation of effective ingredients such as camellia saponin in the emulsified product.

[0025] Example 1 The camellia oil emulsification production process comprises the following steps: Step 1: Mixing cassava starch and water in a mass ratio of 42:63 to prepare starch milk; Step 2: adding saccharifying enzyme and α-amylase to starch milk, adding Bacillus firmus for fermentation reaction, and after the reaction, inactivating Bacillus firmus, saccharifying enzyme and α-amylase, specifically treating the fermentation product at 121° C. for 15 minutes, cooling to 45° C., filtering with a 0.20 μm microporous filter membrane, and obtaining a filtrate as the fermentation product; wherein the mass ratio of starch milk: saccharifying enzyme: α-amylase is 100: 1.5: 2.5; and the conditions of the fermentation reaction are reaction temperature of 45° C., reaction time of 40 minutes, and reaction pH of 7; Step 3: Mix the fermentation product: camellia oil: monostearate sorbate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 5:80:1:5:10:60:15 to obtain a mixture, heat the mixture to 45°C, adjust the pH to 7, and circulate the mixture through a high-pressure homogenizer at a pressure of 100 MPa for 5 times to obtain a uniform emulsion, and pasteurize (72°C / 15 seconds) to obtain a camellia oil emulsified product.

[0026] The Bacillus firmus (CCTCCM 2010192) mentioned above was purchased from the Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences. The strain is disclosed in patent application number CN101993843A.

[0027] Comparative Example 1 The camellia oil emulsification production process described in Example 1 is different in that the addition of Bacillus firmus is omitted in step 2, and the other steps remain unchanged.

[0028] Comparative Example 2 The camellia oil emulsification production process described in Example 1 is different in that step 1 and step 2 are omitted, and the addition of fermentation product is omitted in step 3, while the other steps remain unchanged.

[0029] Comparative Example 3 The camellia oil emulsification production process described in Example 1 is different in that in step 3, the amount of fermentation product added is increased to 4 times.

[0030] Comparative Example 4 The camellia oil emulsification production process described in Example 1 is different in that the addition of cocoa butter is omitted in step 3.

[0031] Experimental Example 1 The camellia oil emulsified products prepared by the camellia oil emulsification production process of Preparation Example 1 and Comparative Examples 1-4 were sealed and transparently packaged, and stored at 25° C. and a light intensity of 200 Lx (simulating a conventional indoor environment) for 24 months; and used for gavage in the following experimental groups respectively.

[0032] After 24 months of storage, the camellia oil emulsified products prepared in Comparative Examples 2 and 4 showed stratification, while those in Example 1, Comparative Example 1 and Comparative Example 3 showed no stratification.

[0033] Create an animal model of acute gastric ulcer; ‌SD rats‌ (weight 200-250 g); 10 rats per group, half male and half female, were randomly divided into the following groups: Blank control group: normal diet + intragastric administration of normal saline; Model group: gastric ulcer modeling + intragastric administration of normal saline; Positive control group: gastric ulcer model + intragastric administration of omeprazole (20 mg / kg); Experimental group 1: gastric ulcer modeling + intragastric administration of the camellia oil emulsified product (stored for 24 months) prepared in Example 1 (6 mL / kg); Experimental group 2: gastric ulcer modeling + intragastric administration of the camellia oil emulsified product (stored for 24 months) prepared in comparative example 1 (6 mL / kg); Experimental group 3: gastric ulcer modeling + intragastric administration of the camellia oil emulsified product (stored for 24 months) prepared in comparative example 2 (6 mL / kg); Experimental group 4: gastric ulcer modeling + intragastric administration of the camellia oil emulsified product (stored for 24 months) prepared in comparative example 3 (6 mL / kg); Experimental group 5: gastric ulcer modeling + intragastric administration of the camellia oil emulsified product (stored for 24 months) prepared in comparative example 4 (6 mL / kg); Before model establishment, all animals were fasted for 24 hours and had free access to water to standardize the gastric environment.

[0034] The specific method of gastric ulcer modeling is: using anhydrous ethanol gavage (10mL / 1kg), and dissecting and observing gastric mucosal damage after 1 hour.

[0035] Each group was administered medication once a day for 5 consecutive days after modeling. For example, in experimental group 1, the camellia oil emulsified product (stored for 24 months) prepared in Example 1 was gavaged once a day (6 mL / kg) 5 days after gastric ulcer modeling.

[0036] After 5 days of drug treatment, each group fasted for 24 h after the last drug administration, and each animal was subcutaneously injected with 5 mg / mL indomethacin NaHCO 3 Solution (0.3mL / 10g) was administered for 3 days. The animals were then killed, the abdominal cavity was opened, the pylorus of the stomach was ligated, 8mL of 1% formalin solution was injected into the stomach from the cardia, and the cardia was ligated again. The whole stomach was removed and soaked in formalin solution for 30 minutes, and then the stomach was opened along the greater curvature to check for gastric ulcers, and blood was taken to measure serum indicators.

[0037] After the stomach was fixed with formalin, it was cut open along the greater curvature of the stomach, rinsed with saline, and dried with filter paper. The stomach was flattened on a fixed board and fixed with a fine needle to observe the condition of the ulcer.

[0038] The ulcer index was calculated according to the modified Guth standard: 1 point for the maximum diameter of the lesion <1 mm; 2 points for 1-2 mm; 3 points for 2-4 mm; 4 points for >4 mm; if the lesion was wider than 2 mm, its length was multiplied by 2. The sum of the scores of all lesions in the whole stomach was used as the ulcer index. The sum of the scores of all lesions in the whole stomach of 10 rats in each group was averaged.

[0039] The experimental results are shown in Table 1: Table 1 It can be seen from the results in Table 1 that the experimental group 1 has the best gastric mucosal repair effect on gastric ulcer, that is, the camellia oil emulsified product prepared in Example 1 still has a good gastric mucosal repair effect on gastric ulcer after being stored in a sealed package at 25°C and a light intensity of 200Lx (simulating a conventional indoor environment) for 24 months, while the camellia oil emulsified products prepared in other comparative examples also have a certain gastric mucosal repair effect on gastric ulcer after being stored in a sealed package at 25°C and a light intensity of 200Lx (simulating a conventional indoor environment) for 24 months, but the effect is weakened to varying degrees.

[0040] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention specification, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A camellia oil emulsification production process, characterized in that: The following steps are involved: Step 1: Mixing tapioca starch and water to prepare starch milk; Step 2: adding saccharifying enzyme and α-amylase to starch milk, adding Bacillus firmus for fermentation reaction, inactivating Bacillus firmus, saccharifying enzyme and α-amylase after the reaction, filtering with a 0.20 μm microporous membrane, and obtaining a filtrate as a fermentation product; Step 3: Mix the fermentation product: camellia oil: monostearate sorbate: L-ascorbyl palmitate: cocoa butter: water: lecithin in a mass ratio of 4-6: 75-85: 0.8-1.2: 4-6: 9-11: 58-62: 13-17 to obtain a mixture, heat the mixture to 40-45°C, adjust the pH to 6-8, and circulate the mixture through a high-pressure homogenizer at a pressure of 90-100 MPa for 3-5 times to obtain a uniform emulsion.

2. The camellia oil emulsification production process according to claim 1, characterized in that: In step 1, tapioca starch and water are mixed in a mass ratio of 40-45:60-65.

3. The camellia oil emulsification production process according to claim 1, characterized in that: In step 2, the mass ratio of saccharifying enzyme to starch milk is 1-2:

100.

4. The camellia oil emulsification production process according to claim 1, characterized in that: In step 2, the mass ratio of α-amylase to starch milk is 2-3:

100.

5. The camellia oil emulsification production process according to claim 1, characterized in that: In step 2, the fermentation reaction conditions are reaction temperature 45-55° C., reaction time 35-45 min, and reaction pH 6-8.

6. The camellia oil emulsification production process according to claim 1, characterized in that: In step 2, the Bacillus firmus, saccharifying enzyme and α-amylase are inactivated by treating the fermentation product at 121° C. for 10-20 min and cooling it to 40-50° C. for later use.

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