Method for preparing oleogel based on thirteen essential oil

Abstract

The invention is suitable for the technical field of food processing, and provides a method for preparing oleogel based on thirteen essential oil, and the method combines thirteen essential oil with corn oil and glyceryl monostearate by optimizing a formula and a process to form the oleogel with a three-dimensional network structure. The method comprises the following specific steps: weighing corn oil, heating and stirring; adding glycerin monostearate, and stirring at 90 + / -2 DEG C until the glycerin monostearate is dissolved; cooling, adding thirteen essential oil, and uniformly stirring; and naturally cooling, and respectively storing at 4 DEG C and 25 DEG C for 24 hours for shaping. The oil gel is innovatively characterized in that thirteen essential oil is used as a natural emulsifier for the first time, and the hardness and slow release performance of the gel are controlled by adjusting the concentration (6-8%) of glyceryl monostearate; the process is simplified, complex equipment is not needed, and energy consumption is low.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method for preparing oleogels based on thirteen-spice essential oil. Background Art

[0002] In the food industry, oleogels, as a new type of functional material, can construct a three-dimensional network structure through gelling agents, replace traditional fats, and endow products with characteristics such as low fat and high fiber.

[0003] However, the existing oleogel technology has the following problems: Traditional preparation methods involve multiple-step reactions or special equipment, with high energy consumption and difficult operation. Under high temperature, high humidity, or long-term storage conditions, the oleogel structure is easily damaged, resulting in the leakage of encapsulated components. Traditional oleogels lack precise control over the release rate of functional components (such as essential oils), affecting their efficacy. The slow-release characteristics may lead to slow release of food aroma or flavor, affecting consumer acceptance.

[0004] Currently, the application of essential oils in foods is mostly direct addition or simple dissolution, with problems such as easy volatilization and poor stability. Although the combination of essential oils and oleogels is an emerging direction, existing research mainly focuses on chemically synthesized gelling agents or single functional characteristics, lacking systematic research on the synergistic effect of natural essential oils and oleogels, especially the application of thirteen-spice essential oil in food-grade oleogels. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for preparing oleogels based on thirteen-spice essential oil, aiming to solve the problems existing in the background art.

[0006] The present invention is implemented as follows. A method for preparing oleogels based on thirteen-spice essential oil, the method for preparing oleogels based on thirteen-spice essential oil includes:

[0007] S1. Weigh 80 - 100 parts of corn oil into a beaker and start magnetic heating and stirring.

[0008] S2. Add 6 - 8 parts of glycerol monostearate to the corn oil, place it in a thermostatic magnetic stirrer, and stir at a speed of 300 - 500 rpm at a temperature of 90 ± 2 °C until completely dissolved to obtain a mixed solution.

[0009] S3. After the mixed solution is cooled to room temperature, add 15 - 18.75 parts of thirteen-spice essential oil and continue stirring until a clear and transparent solution is formed.

[0010] S4. Stop heating and stirring, and let the mixed solution cool naturally to room temperature to obtain a sample solution.

[0011] S5. Store the sample solution at 4 ± 1 °C and 25 ± 2 °C for 24 hours respectively to form a stable three-dimensional network structure and obtain the thirteen-spice essential oil gel.

[0012] As a further aspect of the present invention, in S1, for the magnetic heating stirring, the stirring speed is 300 - 500 rpm and the heating temperature is 90 ± 2 °C.

[0013] As a further aspect of the present invention, in S4, for the natural cooling of the mixture to room temperature, the cooling time is 2 - 3 hours.

[0014] As a further aspect of the present invention, the concentration of the glycerol monostearate is 6 - 8%.

[0015] As a further aspect of the present invention, when the oil gel is added to meat products, the addition amount is 0.5 - 1%.

[0016] As a further aspect of the present invention, when the oil gel is added to meat products, the addition amount is 1 - 2%.

[0017] A method for preparing an oil gel based on thirteen-spice essential oil provided by the present invention has the following beneficial effects:

[0018] Significantly improved sustained-release performance: The oil gel has a three-dimensional network structure, which can effectively encapsulate the thirteen-spice essential oil components, extend the release time of the aroma or active substances, and avoid the problem of rapid volatilization of traditional liquid essential oils. The essential oil release time is 3 - 5 times longer than that of traditional methods.

[0019] High stability: The oil gel structure can effectively prevent the decomposition or volatilization of the thirteen-spice essential oil under external conditions such as high temperature, high humidity or light, improve the stability of the product during storage and use, and extend the shelf life. The storage stability can stably store for more than 3 months at 25 °C.

[0020] Wide application range: It can be used in food processing to endow products with a lasting aroma and flavor. The aroma retention rate is ≥ 85% after 90 days.

[0021] Improve the utilization rate of essential oil: Through the encapsulation technology, the loss of essential oil during processing or storage is avoided, the utilization rate of essential oil is improved. In practical applications, a small amount of oil gel can achieve the expected effect and reduce the use cost.

[0022] Improve product performance: In food, the oil gel can evenly distribute the essential oil aroma components and avoid the taste discomfort caused by too high local concentration. Detailed implementation manners

[0023] To make the objectives, technical solutions and advantages of the present invention more clear and understandable, the present invention will be further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0024] A method for preparing an oleogel based on thirteen-spice essential oil, the method for preparing an oleogel based on thirteen-spice essential oil comprising:

[0025] S1. Weigh 80-100 parts of corn oil into a beaker and start magnetic heating and stirring;

[0026] S2. Add 6-8 parts of glyceryl monostearate to the corn oil, place it in a constant-temperature magnetic stirrer, and stir at a speed of 300-500 rpm at a temperature of 90±2°C until completely dissolved to obtain a mixture;

[0027] S3. After the mixture is cooled to room temperature, add 15-18.75 parts of thirteen-spice essential oil and continuously stir until a clear and transparent solution is formed;

[0028] S4. Stop heating and stirring, and let the mixture cool naturally to room temperature to obtain a sample solution;

[0029] S5. Store the sample solution at temperatures of 4±1°C and 25±2°C for 24 hours respectively to form a stable three-dimensional network structure and obtain thirteen-spice oleogel.

[0030] Wherein:

[0031] Mechanism of action of raw materials:

[0032] Corn oil (80-100 parts): As the dispersed phase, rich in unsaturated fatty acids, enhancing gel flexibility and providing natural antioxidant properties.

[0033] Glyceryl monostearate (6-8 parts): As the continuous phase, self-assembling to form a three-dimensional network structure through hydrogen bonds and van der Waals forces, and its concentration determines the gel hardness (such as hardness of 200 g at 6% and hardness of 400 g at 8%).

[0034] Thirteen-spice essential oil (15-18.75 parts): As a natural emulsifier, cross-linking with the ester group of glyceryl monostearate through hydroxyl groups, stabilizing the network structure and reducing the interfacial tension to 15-20 mN / m (conventional interfacial tension is 30-40 mN / m).

[0035] Basis for optimizing process parameters:

[0036] Dissolution at 90±2°C: The melting point of glyceryl monostearate is 80-85°C, and this temperature ensures complete dissolution, avoiding residual particles from affecting the structural uniformity.

[0037] Cooling time: 2 - 3 hours. Promote network cross - linking, avoid structural defects caused by too rapid cooling, and enhance mechanical strength (e.g., insufficient cooling time will lead to a 20% increase in oil separation rate).

[0038] The following describes the specific implementation of the present invention in detail with specific embodiments.

[0039] Example 1: Preparation of basic formula

[0040] Raw materials: 85 g of corn oil, 2 g (2%) of glycerol monostearate, 13 mL of essential oil of thirteen - spice powder.

[0041] Steps:

[0042] Place the corn oil in a beaker and heat it with magnetic stirring.

[0043] Add glycerol monostearate and stir at 90 °C for 30 minutes until dissolved.

[0044] After cooling to room temperature, add the essential oil and stir evenly.

[0045] After natural cooling, store at 4 °C and 25 °C for 24 hours respectively to form an oleogel.

[0046] Effect: The prepared oleogel has a uniform texture, moderate hardness, the essential oil release time is extended by 4 times, and there is no obvious oil separation after storing at 25 °C for 3 months.

[0047] Example 2: Concentration optimization experiment

[0048] Raw materials: 80 g of corn oil, 4 g (4%) of glycerol monostearate, 16 mL of essential oil of thirteen - spice powder.

[0049] Steps: The same as Example 1.

[0050] Effect: The hardness of the oleogel is increased, which is suitable for food processing scenarios requiring high stability, and the sustained - release time is extended by 5 times.

[0051] Example 3: Food application test

[0052] Meat products: Add 0.5% oleogel to the meat patty, the shelf life is extended by 15 days, and the cooking loss is reduced by 10%.

[0053] Seasonings: Add 1% oleogel to soy sauce, and more than 85% of the aroma remains after 180 days.

[0054] Snack foods: Add 0.3% oleogel to puffed foods, and the aroma is continuously released for 30 days.

[0055] Comparative experiment:

[0056] Compare the oleogel of the present invention with the direct addition method of traditional essential oil. The results show that:

[0057] The volatile rate of essential oil by the traditional method reaches 60% within 1 week, while that of the present invention is only 15%.

[0058] In terms of storage stability, obvious peculiar smell appears after 1 month at 25°C by the traditional method, while the present invention still maintains its original flavor after 3 months of storage.

[0059] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for preparing an oleogel based on star anise essential oil, characterized in that, The method for preparing the oleogel based on the thirteen-spice essential oil includes: S1. Weigh 80 - 100 parts of corn oil into a beaker and start magnetic heating and stirring; S2. Add 6 - 8 parts of glycerol monostearate to the corn oil, place it in a constant-temperature magnetic stirrer, stir at a speed of 300 - 500 rpm at a temperature of 90 ± 2 °C until completely dissolved to obtain a mixed solution; S3. After the mixed solution is cooled to room temperature, add 15 - 18.75 parts of thirteen-spice essential oil and continuously stir until a clear and transparent solution is formed; S4. Stop heating and stirring, and let the mixed solution cool naturally to room temperature to obtain a sample solution; S5. Store the sample solution at temperatures of 4 ± 1 °C and 25 ± 2 °C for 24 hours respectively to form a stable three-dimensional network structure and obtain the thirteen-spice oleogel.

2. The method for preparing an oleogel based on star anise essential oil according to claim 1, wherein In S1, for the magnetic heating and stirring, the stirring speed is 300 - 500 rpm and the heating temperature is 90 ± 2 °C.

3. The method for preparing an oleogel based on star anise essential oil according to claim 1, wherein In S4, for the natural cooling of the mixed solution to room temperature, the cooling time is 2 - 3 hours.

4. The method for preparing an oleogel based on star anise essential oil according to claim 1, wherein The concentration of the glycerol monostearate is 6 - 8%.

5. Use of the oleogel prepared by the method for preparing an oleogel based on star anise essential oil according to claim 1 in the food industry, characterized in that, When the oleogel is added to meat products, the addition amount is 0.5 - 1%.

6. Use of the oleogel prepared by the method for preparing an oleogel based on star anise essential oil according to claim 1 in the food industry, characterized in that, When the oleogel is added to meat products, the addition amount is 1 - 2%.