Preparation method of stable Pickering emulsion based on thirteen-spice powder

Abstract

The invention discloses a preparation method of stable Pickering emulsion based on thirteen-spice powder, and relates to the technical field of emulsion stabilization, and the preparation method comprises the following steps: sieving thirteen-spice powder through a sieve of two hundred meshes, dispersing different amounts of thirteen-spice powder in distilled water to form mixed liquid by taking distilled water as a water phase, adding oil phases with different volume fractions into the mixed liquid, and uniformly mixing to obtain the stable Pickering emulsion based on thirteen-spice powder. After mixing, shearing by using a high-speed shearing machine, transferring the obtained mixture into a flat-bottomed glass bottle, and storing at low temperature for subsequent experiments; food-borne solid particle thirteen-spices are adopted as a stabilizer, rich dietary fibers, low cholesterol and high raw material safety are contained, corn oil and distilled water are selected as solutions, and the corn oil is rich in nutrition and high in unsaturated fat content, can be used as a fat substitute, has antioxidant activity and antibacterial performance, can be used as an antibacterial emulsion, and can be used as an anti-aging agent. And the texture and taste of food can be improved.

Description

Technical Field

[0001] The present invention relates to the technical field of emulsion stabilization, and specifically to a preparation method of Pickering emulsion stabilized by thirteen-spice powder. Background Art

[0002] Pickering emulsion refers to an emulsion obtained by using ultrafine solid particles as emulsifiers. In Pickering emulsion, solid particles (such as silica, titanium dioxide, carbon nanotubes, polymer microspheres, etc.) irreversibly adsorb on the oil-water interface to form a physical barrier to prevent droplet coalescence. Pickering emulsion uses solid particles of colloidal size as stabilizers and has advantages such as super stability, biocompatibility, and environmental friendliness, so it has broad application prospects. At present, the applications of Pickering emulsion in the food field mainly cover areas such as fat substitutes, food packaging materials, and the delivery of nutrients or drugs.

[0003] Currently, the solid particles for stabilizing food-grade Pickering emulsion mainly include proteins, polysaccharides, protein-polysaccharide complexes, and polyphenolic compounds, etc. In order to achieve the emulsification effect, proteins, polysaccharides, etc. often need to be pretreated by acid hydrolysis, esterification, crosslinking, compounding, etc. The above methods have problems such as cumbersome processing, long time consumption, and environmental unfriendliness, which are not conducive to commercial application. Summary of the Invention

[0004] The purpose of the present invention is to provide a preparation method of Pickering emulsion stabilized by thirteen-spice powder to solve the problems raised in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solutions:

[0006] A preparation method of Pickering emulsion stabilized by thirteen-spice powder includes the following steps:

[0007] 1) Pass the thirteen-spice powder through a 200-mesh sieve. Using distilled water as the aqueous phase, disperse different amounts of thirteen-spice powder in distilled water to form a mixed liquid, and take multiple groups of corn oil with different volume fractions as the oil phase;

[0008] 2) Add the oil phase with different volume fractions to the mixed liquid. After mixing, use a high-speed shearer for shearing;

[0009] 3) Transfer the mixture obtained in step 2) to a flat-bottom glass bottle and store it at low temperature for subsequent experiments.

[0010] Based on the above technical solutions, the present invention also provides the following optional technical solutions:

[0011] As a further solution of the present invention: in step 1), the concentrations c of the thirteen-spice powder are 1%, 2%, 3%, 4%, and 5% respectively.

[0012] As a further solution of the present invention: in step 1), the volume fractions φ of corn oil are 50%, 55%, 60%, 65%, 70%, and 75% respectively.

[0013] As a further solution of the present invention: in step 2), the rotation speed of the high-speed shearer is 12000 r / min, and the shearing time is 3 min.

[0014] As a further solution of the present invention: in step 3), the storage temperature of the mixture is 4°C, and the storage time is 24 h.

[0015] As a further solution of the present invention: in step 3), the formation and stability of the emulsion gel are determined by the inversion method.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0017] 1. The present invention provides a preparation method of Pickering emulsion based on thirteen-spice powder, using the food-derived solid particle thirteen-spice as a stabilizer, which is rich in dietary fiber and low in cholesterol, with high raw material safety. Corn oil and distilled water are selected as the solution. Corn oil is rich in nutrition and has a high content of unsaturated fat, which is beneficial to human health and has strong stability. The solid particles form a dense and irreversible adsorption layer at the oil-water interface.

[0018] 2. The prepared Pickering emulsion can be applied to food as a fat substitute, has antioxidant activity and antibacterial properties, can be used as an antibacterial emulsion, and can be combined with oil encapsulation and controlled release technology to improve the texture and taste of food. Specific embodiments

[0019] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0020] Example 1

[0021] In the embodiment of the present invention, a preparation method of Pickering emulsion based on thirteen-spice powder includes the following steps:

[0022] 1) Pass the thirteen-spice powder through a 200-mesh sieve. Using distilled water as the aqueous phase, disperse different amounts (mass concentrations c are 1%, 2%, 3%, 4%, 5% respectively) of the thirteen-spice powder in distilled water to form a mixed liquid, and take multiple groups of corn oil with different volume fractions as the oil phase;

[0023] 2) Add the oil phase with different volume fractions to the mixed liquid (the volume fractions φ of corn oil are 50%, 55%, 60%, 65%, 70%, 75% respectively). After mixing, use a high-speed shearer to shear at a speed of 12000 r / min for 3 min;

[0024] 3) Transfer the mixture obtained in step 2) to a 25 mL flat-bottom glass bottle and store it at 4 °C for 24 h for subsequent experiments. Use the inversion method to determine the formation and stability of the emulsion gel.

[0025] The present invention provides a method for preparing a food-grade Pickering emulsion. Selection of oil and water phases: Corn oil and aqueous solution are selected. Corn oil is rich in nutrients, has a high content of unsaturated fat, is beneficial to human health, has good cooking performance and strong stability.

[0026] Interface stability mechanism: Solid particles form a dense and irreversibly adsorbed layer at the oil-water interface.

[0027] Functional expansion: It has the biological activity of polyphenolic compounds - has good antioxidant activity and antibacterial effect.

[0028] Polyphenols are compounds with potential health-promoting effects, having antibacterial, antidepressant prevention, antioxidant, anticancer and other effects. Polyphenols exist in many plant-derived foods, including herbs and spices. Compared with other polyphenol-rich foods (including broccoli, dark chocolate, red, blue and purple berries, grapes and onions), herbs and spices have a higher polyphenol content. Therefore, using herbs or spices to prepare food-grade Pickering emulsions has better development prospects. The thirteen-spice seasoning is made from a variety of natural plant spices, combined with traditional processing methods and refined through modern technology. It is a commonly used compound condiment in daily life. The thirteen-spice seasoning has low cholesterol, sodium salt, saturated fatty acids and rich dietary fiber, and is also rich in more polyphenolic substances, having the biological activity function of polyphenolic compounds and the potential to construct Pickering emulsions. The Pickering emulsion prepared by using thirteen-spice as a stabilizer not only expands the application market of thirteen-spice seasonings, but also provides a theoretical basis and technical support for the preparation of other spice Pickering emulsions, and also broadens the application of Pickering emulsions in foods, including but not limited to low-fat sausages, low-fat meatballs and other meat food fat substitutes.

[0029] As described above, it is only the specific implementation manner of the present disclosure, but the protection scope of the present disclosure is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present disclosure can easily think of changes or substitutions, which should all be covered within the protection scope of the present disclosure. Therefore, the protection scope of the present disclosure shall be subject to the protection scope of the claims.

Claims

1. Preparation method of stable Pickering emulsion based on thirteen-spice powder, characterized in that, It includes the following steps: 1) Pass the thirteen-spice powder through a 200-mesh sieve. Using distilled water as the aqueous phase, disperse different amounts of the thirteen-spice powder in the distilled water to form a mixed liquid, and take multiple groups of corn oil with different volume fractions as the oil phase; 2) Add the oil phase with different volume fractions to the mixed liquid. After mixing, use a high-speed shearer for shearing; 3) Transfer the mixture obtained in step 2) to a flat-bottom glass bottle and store it at a low temperature for subsequent experiments.

2. The preparation method of the Pickering emulsion stabilized by thirteen-spice powder according to claim 1, characterized in that, In step 1), the concentrations c of the thirteen-spice powder are 1%, 2%, 3%, 4%, and 5% respectively.

3. The preparation method of the Pickering emulsion stabilized based on thirteen-spice powder according to claim 1, characterized in that, In step 1), the volume fractions φ of the corn oil are 50%, 55%, 60%, 65%, 70%, and 75% respectively.

4. The preparation method of the Pickering emulsion stabilized by thirteen-spice powder according to claim 1, wherein In step 2), the rotation speed of the high-speed shearer is 12000 r / min, and the shearing time is 3 min.

5. The preparation method of the Pickering emulsion stabilized by thirteen-spice powder according to claim 1, wherein In step 3), the storage temperature of the mixture is 4°C, and the storage time is 24 h.

6. The preparation method of the Pickering emulsion stabilized based on thirteen-spice powder according to claim 1, characterized in that In step 3), the formation and stability of the emulsion gel are determined by the inversion method.