Preparation method of double gel with optimized hardness and stability and double gel

Abstract

The invention provides a preparation method of double gel with optimized hardness and stability and the double gel, and belongs to the field of food packaging.The method comprises the steps that gelatin is added into deionized water and fully stirred at the temperature of 80-100 DEG C until the gelatin is completely dissolved, hydrogel is obtained, and the mass of the gelatin accounts for 10% of the mass of the hydrogel; edible beeswax is added into the soybean oil and fully stirred at the temperature of 80-100 DEG C until the edible beeswax is completely dissolved, oil gel is obtained, and the edible beeswax accounts for 10% of the mass of the oil gel; the hydrogel and the oleogel are subjected to ultrasonic treatment with different time lengths respectively, then the hydrogel and the oleogel are mixed and stirred until the oleogel and the hydrogel are evenly mixed, and then the mixture is moved into ice water; and continuously stirring the mixture in ice water until the two phases are gelatinized and gel is formed, and refrigerating the formed gel to obtain the finished product double gel. According to the method, the hardness and the freeze-thaw stability of the double gel are remarkably improved.

Description

Technical Field

[0001] This invention relates to the field of food packaging, and more particularly to a method for preparing a dual gel with optimized hardness and stability, and the dual gel itself. Background Technology

[0002] Improving the hardness and stability of bigels is crucial for optimizing their structure and function. Increased hardness enhances the system's support, mechanical strength, and heat resistance, thereby improving texture and mouthfeel, and allowing it to maintain its structural integrity during complex processing. Enhanced stability helps prevent oil-water separation and network collapse, maintaining the system's homogeneity and long-term stability. The synergistic optimization of these two aspects not only extends the shelf life of bigels but also enhances their ability to encapsulate and control the release of active substances, opening up broader possibilities for their application in nutrient delivery, drug carriers, and functional food development.

[0003] Currently, adjusting the ratio of hydrogel to olegel can improve the hardness of dual gels to some extent, but this requires a significant increase in olegel content, resulting in an excessively high fat content and weakening its low-fat properties. Changing the type of gelling agent can regulate the structure, but the performance improvement is limited, making it difficult to achieve a balance between hardness, stability, and sensory characteristics. Further increasing the amount of gelling agent can enhance hardness and stability, but excessively high concentrations can easily produce off-flavors or mask the original flavor, affecting its application in low-fat foods. Summary of the Invention

[0004] To address the problems existing in the prior art, this invention provides a method for preparing a bigel with optimized hardness and stability, and the bigel itself.

[0005] This invention provides a method for preparing a dual-gel with optimized hardness and stability, comprising: adding gelatin to deionized water and stirring thoroughly at 80°C to 100°C until completely dissolved to obtain a hydrogel, wherein the mass of gelatin is 10% of the mass of the hydrogel; adding food-grade beeswax to soybean oil and stirring thoroughly at 80°C to 100°C until completely dissolved to obtain an oilgel, wherein the mass of food-grade beeswax is 10% of the mass of the oilgel; subjecting the hydrogel and the oilgel to ultrasonic treatment for corresponding durations respectively; mixing the hydrogel and the oilgel and stirring until the oilgel and hydrogel are uniformly mixed; transferring the mixture to ice water; continuing to stir the mixture in ice water until the two phases gel and a gel is formed; refrigerating the formed gel to obtain the finished dual-gel.

[0006] According to the present invention, a method for preparing a dual gel with optimized hardness and stability is provided, wherein mixing the hydrogel and the oleogel comprises: mixing the hydrogel and the oleogel at a mass ratio of 4:6 at 80°C to 100°C.

[0007] According to the present invention, a method for preparing a dual gel with optimized hardness and stability is provided, wherein the ultrasonic treatment time of the hydrogel is 0 to 10 minutes, and the ultrasonic treatment time of the oleogel is 0 to 10 minutes.

[0008] According to the present invention, a method for preparing a dual gel with optimized hardness and stability is provided, wherein the ultrasonic treatment time for both the hydrogel and the oleogel is 5 minutes.

[0009] According to the present invention, a method for preparing a dual gel with optimized hardness and stability is provided, wherein the stirring until the oil gel and hydrogel are uniformly mixed includes: stirring at a speed of 3000 rpm / min for 1 minute.

[0010] According to the present invention, a method for preparing a bigel with optimized hardness and stability is provided, wherein the step of continuing to stir the mixture in ice water includes: stirring at 3000 rpm / min for 4 minutes.

[0011] According to the present invention, a method for preparing a bigel with optimized hardness and stability is provided, wherein the bigel is refrigerated, which includes storing the bigel at 4°C for 24 hours.

[0012] The present invention also provides a dual gel, which is prepared according to the dual gel preparation method with optimized hardness and stability described in any of the above claims.

[0013] The present invention provides a method for preparing a dual-gel with optimized hardness and stability, and the dual-gel itself. Through ultrasonic pretreatment, the formation and collapse of bubbles in the liquid are influenced, increasing the number of crystals in the oleogel and promoting crystal aggregation. This results in a denser three-dimensional network and alters the microstructure. The dense oleogel three-dimensional network interspersed within the dual-gel increases its hardness and enhances its ability to bind oil, leading to increased oil retention. This significantly improves the hardness and freeze-thaw stability of the dual-gel, resulting in excellent stability during transportation, extended shelf life, and improved hardness, thus giving the dual-gel a more desirable texture and plasticity. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0015] Figure 1 This is a schematic flowchart of the dual-gel preparation method with optimized hardness and stability provided by the present invention; Figure 2This is a schematic diagram of the hardness of the dual gels subjected to different ultrasonic treatments provided by the present invention; Figure 3 This is a curve showing the oil retention rate of the dual gels provided by this invention after freeze-thaw cycles. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0017] The following is combined Figures 1-3 The present invention describes a method for preparing a bigel with optimized hardness and stability, and the bigel thereof. Figure 1 This is a schematic flowchart of the method for preparing a dual-gel with optimized hardness and stability provided by the present invention, as shown below. Figure 1 As shown, the present invention provides a method for preparing a dual gel with optimized hardness and stability, comprising: 101. Add gelatin to deionized water and stir thoroughly at 80°C to 100°C until completely dissolved to obtain a hydrogel, wherein the mass of gelatin is 10% of the mass of the hydrogel; 102. Add food-grade beeswax to soybean oil and stir thoroughly at 80℃ to 100℃ until completely dissolved to obtain an oil gel, wherein the food-grade beeswax accounts for 10% of the oil gel by mass; 103. The hydrogel and the oil gel are subjected to ultrasonic treatment for corresponding durations, then the hydrogel and the oil gel are mixed and stirred until the oil gel and hydrogel are evenly mixed, and then the mixture is transferred to ice water; After ultrasonic treatment of the hydrogel and oleogel respectively, they were mixed and stirred evenly, and then the mixture was quickly transferred to ice water.

[0018] 104. Continue stirring the mixture in ice water until the two phases gel and a gel forms. Refrigerate the formed gel to obtain the finished double gel.

[0019] Among them, the LC-JY96-22N ultrasonic material disperser can be used.

[0020] The dual-gel preparation method of this invention, through ultrasonic pretreatment, can influence the formation and collapse of bubbles in the liquid, increasing the number of crystals in the oleogel and promoting crystal aggregation, thus making the three-dimensional network more compact and altering the microstructure. The dense oleogel three-dimensional network interspersed within the dual gel increases the hardness of the dual gel and enhances its ability to bind oil, resulting in increased oil retention. This significantly improves the hardness and freeze-thaw stability of the dual gel, thereby giving it excellent stability during transportation, extending its shelf life, and effectively increasing its hardness, resulting in a more desirable texture and plasticity.

[0021] In some embodiments, mixing the hydrogel and the oleogel includes mixing the hydrogel and the oleogel at a mass ratio of 4:6 at 80°C to 100°C.

[0022] In some embodiments, the duration of ultrasonic treatment of the hydrogel includes 0 to 10 minutes, and the duration of ultrasonic treatment of the oleogel includes 0 to 10 minutes.

[0023] Under ultrasonic treatment for 0 to 10 minutes, both methods not only create more potential nucleation sites, promoting crystal alignment and interactions, thus enhancing the crystal strength of the oleogel after ultrasonication, but also effectively break some of the original, weak hydrogen bonds in the gelatin molecular chains, allowing for more ordered and uniform hydrogen bond recombination and forming a more stable, robust, and ordered three-dimensional gelatin network structure. More importantly, ultrasonic pretreatment can also reduce the viscosity of the oil phase and increase dispersion, allowing the oil phase to be more uniformly distributed in the bigel matrix when mixed with the hydrogel, effectively increasing the water-oil interface contact area and thus enhancing the mechanical properties of the bigel. Under ultrasonic treatment, the particle size of the bigel becomes smaller; the smaller oil droplets have a larger surface area, which helps maintain the stability of the oil droplets during freeze-thaw cycles.

[0024] In some embodiments, the ultrasonic treatment time for both the hydrogel and the oleogel is 5 minutes.

[0025] The present invention found that heat treatment and shear force can destroy the macromolecular network of gelatin, reducing its crosslinking density and mechanical strength. The optimal ultrasonic duration is about 5 minutes. This ultrasonic duration range can achieve better performance improvement for both oleogels and hydrogels. If the duration is further increased, other properties of the two gels will show a downward trend. Moreover, the particle size of the two gels decreases within this ultrasonic duration range, which can ensure that they have good hardness and freeze-thaw properties.

[0026] In some embodiments, stirring until the oil gel and hydrogel are evenly mixed includes stirring at a speed of 3000 rpm / min for 1 minute.

[0027] In some embodiments, the continued stirring of the mixture in ice water includes stirring at 3000 rpm / min for 4 minutes.

[0028] In some embodiments, the formation of the bigel is refrigerated. This includes storing the formed gel at 4°C for 24 hours.

[0029] The following examples illustrate this point. Figure 2 This is a schematic diagram illustrating the hardness of the dual gels subjected to different ultrasonic treatments provided by this invention. Figure 3 This is a curve showing the oil retention rate of the dual gels provided by this invention after freeze-thaw cycles. For details, please refer to... Figure 2 and Figure 3 . Comparative Example (BG1)

[0030] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and then perform non-ultrasonic treatment. Add 10% by weight of food-grade beeswax to soybean oil and stir thoroughly at 80°C until completely dissolved; The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0031] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 70.52%, and the hardness was 0.7596N. Example 1 (BG2)

[0032] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and then perform non-ultrasonic treatment. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and then perform ultrasonic pretreatment for 5 minutes. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0033] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 72.58%, and the hardness was 0.7840N. Example 2 (BG3)

[0034] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and then perform non-ultrasonic treatment. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and then perform ultrasonic pretreatment for 10 minutes. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0035] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 75.70%, and the hardness was 0.8164N. Example 3 (BG4)

[0036] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and then perform ultrasonic pretreatment for 5 minutes. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and perform non-ultrasonic pretreatment. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0037] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 71.74%, and the hardness was 0.8491N. Example 4 (BG5)

[0038] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and perform ultrasonic pretreatment for 10 minutes. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and then perform non-ultrasonic treatment. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0039] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 73.37%, and the hardness was 0.879N. Example 5 (BG6)

[0040] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and then perform ultrasonic pretreatment for 5 minutes. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and then perform ultrasonic pretreatment for 5 minutes. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0041] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 78.66%, and the hardness was 0.8849N. Example 6 (BG7)

[0042] Add 10% by weight of gelatin to deionized water and mix. Stir at 80°C until melted and perform ultrasonic pretreatment for 10 minutes. Add 10% by weight of food-grade beeswax to soybean oil, stir thoroughly at 80°C until completely dissolved, and then perform ultrasonic pretreatment for 10 minutes. The hydrogels and oleogels prepared in steps (1) and (2) were mixed at a ratio of 4:6 at 80°C and stirred at 3000 rpm / min for 1 minute. After the oleogel and hydrogel were evenly mixed, the mixture was quickly transferred to ice water. The mixture was stirred at 3000 rpm / min for 4 minutes in ice water to promote the gelation of the two phases and the formation of the gel. The prepared bigel was stored at 4°C for 24 hours.

[0043] Tests showed that the oil retention rate of this group of examples after freeze-thaw was 82.03%, and the hardness was 0.9113N.

[0044] The embodiments described above are merely illustrative, and some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement these embodiments without any creative effort.

[0045] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a bigel with optimized hardness and stability, characterized in that, include: Gelatin was added to deionized water and stirred thoroughly at 80°C to 100°C until completely dissolved to obtain a hydrogel, wherein the mass of gelatin was 10% of the mass of the hydrogel. Food-grade beeswax was added to soybean oil and stirred thoroughly at 80°C to 100°C until completely dissolved to obtain an oil gel, wherein the food-grade beeswax accounted for 10% of the oil gel by mass. The hydrogel and the oleogel were subjected to ultrasonic treatment for corresponding durations, then the hydrogel and the oleogel were mixed and stirred until the oleogel and hydrogel were evenly mixed, and then the mixture was transferred to ice water. The mixture is stirred in ice water until the two phases gel and a gel is formed. The gel is then refrigerated to obtain the finished double gel.

2. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The mixing of the hydrogel and the olegel includes: The hydrogel and the olegel were mixed at a mass ratio of 4:6 at 80°C to 100°C.

3. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The duration of ultrasonic treatment of the hydrogel ranges from 0 to 10 minutes, and the duration of ultrasonic treatment of the oleogel ranges from 0 to 10 minutes.

4. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The ultrasonic treatment time for both the hydrogel and the oleogel was 5 minutes.

5. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The process of stirring until the oil gel and hydrogel are evenly mixed includes stirring at a speed of 3000 rpm / min for 1 minute.

6. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The continued stirring of the mixture in ice water includes stirring at 3000 rpm / min for 4 minutes.

7. The method for preparing a dual-gel with optimized hardness and stability according to claim 1, characterized in that, The process of refrigerating the formed double gel includes storing the formed gel at 4°C for 24 hours.

8. A dual gel, characterized in that, The bigel prepared according to any one of claims 1-7 with optimized hardness and stability is obtained.

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