Capillary suspension plastic fat and preparation method thereof

Abstract

The invention provides capillary suspension plastic fat and a preparation method thereof.The capillary suspension plastic fat comprises octenyl succinic acid modified starch, edible oil and water, and the preparation method of the capillary suspension plastic fat comprises the following steps that S1, the octenyl succinic acid modified starch and the edible oil are mixed to obtain a mixture; oil dispersion liquid is obtained; and S2, mixing the oil dispersion liquid with water to obtain the capillary suspension plastic fat. The preparation method has the technical effects that the structure is controllable, the stability is high, the preparation method is simple, the materials are green and cheap, and the preparation method is suitable for industrial batch production.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to capillary suspension plastic fat and a preparation method thereof. Background Art

[0002] Fats in food play a key role in enhancing or modifying flavor and texture, increasing the volume of batters and doughs, promoting layering and tenderization, providing satiety, transferring calories, and preventing sticking. These functions play a crucial role in imparting desirable food properties and attracting consumers. Liquid oils can lead to oil leakage and compromised textural properties in finished products. Natural fats contain a high concentration of saturated fatty acids (SFAs), which impart unique functional properties to foods. However, excessive SFA intake can lead to elevated blood cholesterol, triglycerides, and low-density lipoprotein cholesterol, which can subsequently cause arterial stenosis, atherosclerosis, and an increased risk of coronary heart disease. Considering production costs and the exceptional oxidative stability and fat-binding properties of solid lipids, researchers have proposed methods for converting liquid vegetable oils into solid fats, thereby producing plastic fats with desirable properties.

[0003] With the improvement of people's living standards and the development of the modern food industry, in order to meet the processing requirements for the texture quality of fat-containing foods, the proportion of plastic fats of plant or animal origin, such as margarine and shortening, in the edible oils consumed by people continues to increase. If liquid vegetable oils with high unsaturated fatty acid content are directly used to replace traditional vegetable plastic fats such as hydrogenated oils in large quantities or completely, the key performance indicators such as plasticity and hardness will be seriously reduced because the oil base loses the support of a large amount of solid fat. In order to make the performance of the oil base meet the requirements of the product, the texture of the unsaturated liquid vegetable oil or the system with it as the main component needs to be enhanced. Therefore, the food industry urgently needs to develop a new substitute for traditional plastic fats that can not only have the structural and functional characteristics of traditional plastic fats, but also improve the fatty acid composition in the diet. Summary of the Invention

[0004] In view of this, the present invention provides a capillary suspension plastic fat and a preparation method thereof, which has the technical effects of controllable structure, high stability, simple preparation method, green and low-cost materials, and is suitable for industrial mass production.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions: In a first aspect, the present invention provides a capillary suspension plastic fat comprising octenylsuccinate-modified starch, edible oil and water.

[0006] Preferably, the mass ratio of the octenyl succinate-modified starch to the edible oil is (30-70):100, and the ratio of the mass of the water to the sum of the masses of the octenyl succinate-modified starch and the edible oil is (0.3-2.5):100.

[0007] Preferably, the edible oil comprises sunflower oil; and / or, The water includes distilled water.

[0008] In a second aspect, the present invention provides a method for preparing the capillary suspension plastic fat, comprising the following steps: S1, mixing the octenylsuccinic acid modified starch with the edible oil to obtain an oil dispersion; S2. Mixing the oil dispersion with water to obtain capillary suspension plastic fat.

[0009] Preferably, step S1 includes: Step S11, sieving the octenyl succinate-modified starch to obtain the octenyl succinate-modified starch granules; Step S12: adding the octenylsuccinate-modified starch particles into the edible oil, stirring and mixing to obtain an oil dispersion.

[0010] Preferably, in step S11, the octenylsuccinate modified starch is sieved through a sieve with a mesh number of 200.

[0011] Preferably, in step S12, the stirring speed is 500-1000 rpm, and the stirring time is 4 h.

[0012] Preferably, step S2 comprises: degassing the oil dispersion by ultrasonic vibration, adding the water into the oil dispersion, stirring and mixing, and obtaining capillary suspension plastic fat.

[0013] Preferably, in step S2, the frequency of ultrasound is 40 kHz, and the time of ultrasound is 20 min.

[0014] Preferably, in step S2, the stirring speed is 1000-2000 rpm, and the stirring time is 3 min.

[0015] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention forms a capillary suspension plastic fat by using octenylsuccinic acid modified starch, edible oil and water. The octenylsuccinic acid modified starch has good hydrophilicity and lipophilicity, which can improve the stability of the capillary suspension plastic fat.

[0016] (2) The preparation method provided by the present invention is simple to operate, the materials are green and low-cost, and it is suitable for industrial mass production.

[0017] (3) The structure of the plastic fat in the capillary suspension of the present invention is controllable. By controlling the mass ratio of edible oil, water and octenylsuccinate-modified starch, the properties of the plastic fat in the capillary suspension can be adjusted to meet different needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a schematic flow chart of an embodiment of a method for preparing capillary suspension plastic fat provided by the present invention; Figure 2 Actual photos of the capillary suspension plastic fat provided in Comparative Example 1, Example 1, Examples 2-5, and Examples 7-9 of the present invention; Figure 3 This is a particle size distribution diagram of octenylsuccinate-modified starch particles in the capillary suspension plastic fat provided in Example 9 of the present invention; Figure 4 This is a Zeta potential diagram of octenylsuccinate-modified starch particles in the capillary suspension plastic fat provided in Example 9 of the present invention; Figure 5 This is a field emission scanning electron micrograph of octenylsuccinic acid-modified starch particles in the capillary suspension plastic fat provided in Example 9 of the present invention; Figure 6 An inverted fluorescence microscope for capillary suspension plastic fat provided in Example 9 of the present invention; Figure 7 This is a frequency scanning curve diagram of the capillary suspension plastic fat provided in Comparative Example 1, Example 3, Example 6 and Example 9 of the present invention; Figure 8 Graphs showing viscosity curves of capillary suspension plastic fat under steady-state shear provided in Comparative Example 1, Examples 2-5, and Examples 7-9 of the present invention; Figure 9 Actual photos of the capillary suspension plastic fat provided in Example 9 and Comparative Examples 2 to 5 of the present invention; Figure 10 These are actual photos of the capillary suspension plastic fat provided in Example 12 of the present invention and Comparative Examples 6 to 8. DETAILED DESCRIPTION

[0019] The present invention will be further described in detail below with reference to specific embodiments so that those skilled in the art can understand the present invention more clearly.

[0020] In a first aspect, the present invention provides a capillary suspension plastic fat comprising octenylsuccinate-modified starch, edible oil and water.

[0021] The invention forms capillary suspension plastic fat by using octenylsuccinic acid modified starch, edible oil and water. The octenylsuccinic acid modified starch has good hydrophilicity and lipophilicity and can improve the stability of the capillary suspension plastic fat.

[0022] It should be noted that the viscosity of edible oil is increased and shaped by the combined action of water and octenylsuccinate-modified starch. By controlling the mass ratio of edible oil, water and octenylsuccinate-modified starch, the mechanical strength, stability and rheological properties of the capillary suspension plastic fat can be adjusted to form different forms such as fluid, soft solid and solid to meet different needs.

[0023] Furthermore, the mass ratio of the octenyl succinate-modified starch to the edible oil is (30-70):100, and the ratio of the mass of the water to the sum of the masses of the octenyl succinate-modified starch and the edible oil is (0.3-2.5):100. It should be noted that, denoting the mass of the water as a and the sum of the masses of the octenyl succinate-modified starch and the edible oil as b, the ratio a:b = (0.3-2.5):100 is obtained.

[0024] Furthermore, the edible oil includes sunflower oil.

[0025] Furthermore, the water includes distilled water.

[0026] In a second aspect, the present invention provides a method for preparing the capillary suspension plastic fat, comprising the following steps: S1, mixing the octenylsuccinic acid modified starch with the edible oil to obtain an oil dispersion; S2. Mixing the oil dispersion with water to obtain capillary suspension plastic fat.

[0027] The above method is used to construct a particle network structure to produce a stable capillary suspension plastic fat. The material is green and low-cost, the operation is simple, and it is suitable for industrial mass production.

[0028] It should be noted that the mass of the oil dispersion is the mass of the octenylsuccinate-modified starch and the edible oil and (b). The preparation process of the capillary suspension plastic fat can be carried out in a dry room temperature environment.

[0029] Furthermore, step S1 includes: Step S11, sieving the octenyl succinate-modified starch to obtain the octenyl succinate-modified starch granules; Step S12: adding the octenylsuccinate-modified starch particles into the edible oil, stirring and mixing to obtain an oil dispersion.

[0030] Before the octenyl succinate-modified starch is mixed with the edible oil, the octenyl succinate-modified starch is sieved to remove pseudo-agglomerates generated by electrostatic forces in the octenyl succinate-modified starch, thereby obtaining octenyl succinate-modified starch particles with a suitable particle size. The octenyl succinate-modified starch particles are then mixed with the edible oil to improve the uniformity of the resulting oil dispersion.

[0031] It should be noted that the octenyl succinate-modified starch can be fully squeezed during sieving; the octenyl succinate-modified starch granules obtained after sieving can be dried; the octenyl succinate-modified starch granules can be added slowly in batches, or can be added while stirring the edible oil; the edible oil can be first cleaned to obtain a bubble-free and clear oil liquid.

[0032] Furthermore, in step S11, the octenyl succinate modified starch is sieved through a sieve with a mesh number of 200. Octenyl succinate modified starch with a suitable particle size can be obtained by sieving through a 200-mesh sieve.

[0033] Furthermore, in step S12, the stirring speed is 500-1000 rpm, and the stirring time is 4 h.

[0034] Furthermore, step S2 includes: degassing the oil dispersion by ultrasonic vibration, then adding the water to the oil dispersion, stirring and mixing, and obtaining a capillary suspension plastic fat. Before adding water to the oil dispersion, degassing the oil dispersion by ultrasonic vibration can make the octenyl succinate modified starch particles more evenly dispersed in the oil dispersion, thereby improving the uniformity of the oil dispersion. It should be noted that the oil dispersion can be stirred while adding water. Furthermore, in step S12, the frequency of ultrasound is 40 kHz, and the time of ultrasound is 20 minutes.

[0035] Furthermore, in step S2, the stirring speed is 1000-2000 rpm, and the stirring time is 3 min.

[0036] Example 1 A method for preparing capillary suspension plastic fat, please refer to Figure 1 , including the following steps: (1) Octenyl succinate modified starch (HICAP-100, USA) was squeezed and sieved through a 200-mesh sieve to obtain octenyl succinate modified starch granules, which were then dried for later use; (2) Weigh 39 g of octenylsuccinic acid-modified starch granules and slowly add them to sunflower oil in batches. Stir at 750 rpm for 4 h at room temperature (25 °C) to obtain an oil dispersion. The mass ratio of octenylsuccinic acid-modified starch granules to sunflower oil is 30:100. (3) The oil dispersion was degassed by ultrasonic vibration at a frequency of 40 kHz for 20 min at room temperature. Distilled water was added to the oil dispersion and vigorously stirred at a stirring speed of 1500 rpm for 3 min using a stirrer to obtain capillary suspension plastic fat; wherein the mass ratio of distilled water to oil dispersion was 0.3:100.

[0037] The prepared capillary suspension plastic fat has good fluidity but poor oil retention; it is relatively stable after standing and can be stored for a long time.

[0038] Example 2 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 1, except that in step (2), the mass ratio of octenylsuccinic acid modified starch particles to sunflower oil is 50:100.

[0039] Example 3 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 0.5:100.

[0040] Example 4 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 0.7:100.

[0041] Example 5 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 0.9:100.

[0042] Example 6 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 1.0:100.

[0043] The prepared capillary suspension plastic fat has average fluidity and oil retention, certain mechanical strength, and is in a soft solid state; it is relatively stable after standing and can be stored for a long time.

[0044] Example 7 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 1.1:100.

[0045] Example 8 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 1.3:100.

[0046] Example 9 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 1.5:100.

[0047] Example 10 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 2, except that in step (3), the mass ratio of distilled water to oil dispersion is 2.0:100.

[0048] The prepared capillary suspension plastic fat has almost no fluidity, high mechanical strength, is solid, has extremely high viscosity and good ductility; it is very stable after standing still and can be stored for a long time, and the mechanical strength of the sample increases with the storage time.

[0049] Example 11 A method for preparing a capillary suspension plastic fat, the steps are the same as those of Example 1, except that in step (2), the mass ratio of octenylsuccinic acid modified starch particles to sunflower oil is 70:100, and in step (3), the mass ratio of distilled water to oil dispersion is 2.5:100.

[0050] The prepared capillary suspension plastic fat has no fluidity, extremely high mechanical strength, is in a hard solid state, and is very stable.

[0051] Example 12 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 1, except that in step (3), the mass ratio of distilled water to oil dispersion is 1.5:100.

[0052] Comparative Example 1 A method for preparing capillary suspension plastic fat, the steps are the same as those in Example 1, except that in step (3), distilled water is not added.

[0053] The obtained capillary suspension plastic fat is easy to flow and has no plasticity, has a low oil retention rate, and the preparation process is greatly affected by the environment. The yield is unstable and it is not suitable for storage.

[0054] Comparative Example 2 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 9, except that in step (1), octenyl succinate-modified starch is not used, but hydroxyethyl distarch phosphate is used.

[0055] Comparative Example 3 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 9, except that in step (1), acetylated distarch phosphate is used instead of octenylsuccinic acid modified starch.

[0056] Comparative Example 4 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 9, except that in step (1), octenylsuccinic acid modified starch is not used, but phosphate distarch is used.

[0057] Comparative Example 5 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 9, except that in step (1), natural corn starch is used instead of octenylsuccinic acid modified starch.

[0058] Comparative Example 6 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 12, except that in step (1), pea starch is used instead of octenylsuccinic acid modified starch.

[0059] Comparative Example 7 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 12, except that in step (1), potato starch is used instead of octenylsuccinic acid modified starch.

[0060] Comparative Example 8 A method for preparing capillary suspension plastic fat, the steps are the same as those of Example 12, except that in step (1), mung bean starch is used instead of octenyl succinic acid modified starch.

[0061] Performance testing and results The actual picture of the capillary suspension plastic fat prepared in Comparative Example 1 is shown in Figure 2 (a) A real shot of the capillary suspension plastic fat prepared in Example 1 is shown in FIG. Figure 2 (b) Actual photos of the capillary suspension plastic fat prepared in Examples 2 to 5 and Examples 7 to 9 are shown in Figure 2 (c), the samples of Examples 2 to 5 and Examples 7 to 9 are arranged from left to right, and the actual picture of the capillary suspension plastic fat prepared in Example 11 is shown in Figure 2 (d); wherein, Figure 2 The upper part shows the state of the sample in the bacterial bottle, and the lower part shows the state of the sample after being taken out of the bottle and placed in a culture dish and left to stand for one day; The particle size distribution of the octenylsuccinate modified starch particles in the capillary suspension plastic fat prepared in Example 9 is shown in FIG. Figure 3 (Sample 1, Sample 2 and Sample 3 are three replicates respectively), Zeta-potential diagram is shown in Figure 4 , field emission scanning electron microscopy images are shown in Figure 5 , the inverted fluorescence microscope image of capillary suspension plastic fat is shown in Figure 6 ; The frequency scanning curves of the capillary suspension plastic fat obtained in Comparative Example 1, Example 3, Example 6 and Example 9 are shown in FIG. Figure 7 (a), (b), (c) and (d); The viscosity curves of the capillary suspension plastic fats obtained in Comparative Example 1, Examples 2 to 5 and Examples 7 to 9 under steady-state shear are shown in FIG. Figure 8 (0 corresponds to Example 1, 0.3% corresponds to Example 2, 0.5% corresponds to Example 3, 0.7% corresponds to Example 4, 0.9% corresponds to Example 5, 1.1% corresponds to Example 7, 1.3% corresponds to Example 8, and 1.5% corresponds to Example 9); The actual pictures of the capillary suspension plastic fat prepared in Example 9 and Comparative Examples 2 to 5 are shown in FIG. Figure 9 (Hydroxyethyl distarch phosphate corresponds to Example 2, acetylated distarch phosphate corresponds to Example 3, distarch phosphate corresponds to Example 4, octenylsuccinic acid modified starch corresponds to Example 9, and natural corn starch corresponds to Example 5); wherein, Figure 9 The upper part shows the state of the sample in the measuring cylinder, and the lower part shows the state of the sample after taking out equal amounts of samples, placing them on the same flat card, and placing the card vertically; The actual pictures of the capillary suspension plastic fat prepared in Example 12 and Comparative Examples 6 to 8 are shown in FIG. Figure 10 (Octenylsuccinic acid modified starch corresponds to Example 12, pea starch corresponds to Example 6, potato starch corresponds to Example 7, and mung bean starch corresponds to Example 8).

[0062] Depend on Figure 2 It can be seen that by adding water to the oil dispersion, a capillary suspension plastic fat with plasticity and high stability can be prepared, and by controlling the mass ratio of edible oil, water and octenylsuccinate modified starch, the mechanical strength, stability and rheological properties of the capillary suspension plastic fat can be adjusted to form different forms such as fluid, soft solid and solid, and the structure of the capillary suspension plastic fat is controllable; Figure 3 It can be seen that the surface area weighted average of the octenyl succinate modified starch in the capillary suspension plastic fat prepared by the present invention is 5.28575 μm, and the volume weighted average is 48.759 μm, showing a normal distribution, and the particle size of the octenyl succinate modified starch particles is appropriate; Figure 4 It can be seen that the Zeta potential of the octenylsuccinate modified starch in the capillary suspension plastic fat prepared by the present invention is about -13mV, which is relatively stable. Figure 6It can be seen that the very small amount of water between the particles of the capillary suspension plastic fat prepared by the present invention forms a tight structure with the particles; Figure 7 It can be seen that the rheological properties of the capillary suspension plastic fat prepared by the present invention show gel-like behavior (G '>G"), with G ' ranging from 1.45 to 127993 Pa and G" ranging from 6.79 to 52782.6 Pa; Figure 8 It can be seen that the capillary suspension plastic fat prepared by the present invention is a shear-thinning fluid; Figure 9 and Figure 10 It can be seen that the use of octenylsuccinic acid modified starch can produce capillary suspension plastic fat with high stability and good plasticity; this shows that the present invention can produce capillary suspension plastic fat with high stability and controllable structure by using octenylsuccinic acid modified starch, edible oil and water.

[0063] The raw materials not specifically described in the present invention are all existing materials that can be directly purchased from the market.

[0064] The above is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A capillary suspension plastic fat, characterized in that: It includes octenylsuccinic acid modified starch, edible oil and water.

2. The capillary suspension plastic fat according to claim 1, characterized in that The mass ratio of the octenyl succinate-modified starch to the edible oil is (30-70):100, and the ratio of the mass of the water to the sum of the mass of the octenyl succinate-modified starch and the edible oil is (0.3-2.5):

100.

3. The capillary suspension plastic fat according to claim 1, characterized in that The edible oil comprises sunflower oil; and / or, The water includes distilled water.

4. The method for preparing capillary suspension plastic fat according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1, mixing the octenylsuccinic acid modified starch with the edible oil to obtain an oil dispersion; S2. Mixing the oil dispersion with water to obtain capillary suspension plastic fat.

5. The method for preparing capillary suspension plastic fat according to claim 4, characterized in that: Step S1 includes: Step S11, sieving the octenyl succinate-modified starch to obtain the octenyl succinate-modified starch granules; Step S12: adding the octenylsuccinate-modified starch particles into the edible oil, stirring and mixing to obtain an oil dispersion.

6. The method for preparing capillary suspension plastic fat according to claim 5, characterized in that: In step S11, the octenylsuccinate-modified starch is sieved through a sieve with a mesh size of 200.

7. The method for preparing capillary suspension plastic fat according to claim 5, characterized in that: In step S12, the stirring speed is 500-1000 rpm, and the stirring time is 4 h.

8. The method for preparing capillary suspension plastic fat according to claim 4, characterized in that: Step S2 includes: degassing the oil dispersion by ultrasonic vibration, adding the water into the oil dispersion, stirring and mixing, and obtaining capillary suspension plastic fat.

9. The method for preparing capillary suspension plastic fat according to claim 8, characterized in that: In step S2, the frequency of ultrasound is 40 kHz, and the time of ultrasound is 20 min.

10. The method for preparing capillary suspension plastic fat according to claim 8, characterized in that: In step S2, the stirring speed is 1000-2000 rpm, and the stirring time is 3 min.

Images