A method of preparing and use of an oil gel containing citrus fibers

Abstract

The application belongs to the technical field of oil gels, and discloses a preparation method and application of an oil gel containing citrus fiber. The preparation method of the oil gel comprises the following steps: S1. mixing and stirring citrus fiber and water uniformly to obtain a dispersion liquid; and S2. mixing the dispersion liquid and an oil phase uniformly, and obtaining an oil gel through emulsification and freeze-drying. The citrus fiber in S1 is subjected to a complex enzymolysis treatment containing protease and amylase. In the application, the citrus fiber is subjected to the enzymolysis treatment of protease and amylase, a large number of small wrinkles and pore structures appear on the surface, the structure is loose, space is provided for the retention of oil droplets of the oil gel, and the oil binding capacity is excellent; not only is the compact structure formed by the mutual entanglement of insoluble fibers destroyed, the cell wall is opened, but also the starch and protein in the insoluble fibers are removed, so a large amount of pectin can be released, a large amount of pectin is combined with cellulose, the gaps in the cellulose matrix are effectively filled, the structural density is enhanced, and the prepared oil gel has excellent gel performance.

Description

Technical Field

[0001] This invention relates to the field of oleogel technology containing citrus fibers, and more specifically, to a method for preparing and using oleogels containing citrus fibers. Background Technology

[0002] Modern life inevitably leads to the intake of large amounts of solid fats, which contain high levels of saturated and trans fatty acids. Saturated and trans fatty acids are contributing factors to obesity, cardiovascular disease, type II diabetes, and hypertension. Oil gels contain significantly lower levels of saturated and trans fatty acids than solid fats, making them a novel fat substitute. Current methods for preparing oil gels include the following steps: S1. Mixing citrus fiber with water until homogeneous to obtain a dispersion; S2. Mixing the dispersion with an oil phase until homogeneous, followed by emulsification and freeze-drying to obtain an oil gel. The resulting oil gel has the following drawbacks: (1) Poor oil-binding ability. Citrus fiber has a tight structure, which cannot provide space for oil droplets in the oleogel to remain, making it easy for oil to leak out, hence the poor oil-binding ability.

[0003] (2) The gelling ability needs to be improved. Pectin in citrus fiber forms a hydrogen bond network with the hydroxyl groups on the surface of cellulose through its surface hydroxyl groups, effectively filling the gaps in the cellulose matrix to enhance the structural density and ensure the gelling performance of oleogel. However, insoluble fiber components such as lignin, cellulose, and hemicellulose in natural citrus fiber are intertwined and tightly bound together to form cell walls. The complete cell wall structure encapsulates a large amount of pectin inside the cell, and pectin is also complexed with starch and protein inside the cell, making it difficult to release. As a result, pectin cannot bind with cellulose to exert a gelling effect. Summary of the Invention

[0004] This invention provides a method for preparing oleogels, and the resulting oleogels have superior oil-binding and gelling abilities compared to existing technologies.

[0005] Another object of the present invention is to provide the application of the oleogel obtained by the oleogel preparation method in food processing.

[0006] To solve the above-mentioned technical problems, the technical solution provided by the present invention is as follows: The method for preparing oleogel includes the following steps: S1. Mix citrus fiber with water and stir until homogeneous to obtain a dispersion; S2. Mix the dispersion with the oil phase until homogeneous, then emulsify and freeze-dry to obtain an oleogel; In S1, the citrus fiber undergoes a complex enzymatic hydrolysis treatment containing protease and amylase.

[0007] The citrus fiber in S1 of this invention undergoes compound enzymatic hydrolysis treatment, and the compound enzyme contains protease and amylase, which has the following technical effects: (1) Excellent oil-binding ability. Citrus fibers are treated with protease and amylase, resulting in a large number of fine wrinkles and pores on the surface. The loose structure provides space for the oil droplets of the oleogel to be retained, so the oil-binding ability is excellent and it is not easy to leak oil.

[0008] (2) Excellent gelling ability. Citrus fiber is treated with protease and amylase, which not only destroys the tight structure formed by the intertwining of insoluble fibers, thereby opening the cell wall, but also removes starch and protein from the insoluble fibers, thus releasing a large amount of pectin. The large amount of pectin combines with cellulose, effectively filling the gaps in the cellulose matrix, thereby enhancing the structural density. Therefore, the oleogel prepared has excellent gelling properties.

[0009] Preferably, the mass ratio of amylase to protease is (0.5~1.5):(0.8~1.2).

[0010] Preferably, the protease is papain and the amylase is α-amylase.

[0011] Preferably, the enzymatic hydrolysis temperature is 47~53℃.

[0012] More preferably, the enzymatic hydrolysis process is as follows: citrus fiber is added to distilled water, the pH is adjusted to 4.8-5.2, α-amylase is added, and hydrolysis is carried out at 47-53°C for 25-35 minutes. Then, the pH is adjusted to 6.8-7.2, protease is added, and hydrolysis is carried out at 47-53°C for 25-35 minutes.

[0013] The enzymatic hydrolysis process described in this invention is as follows: Citrus fiber powder is added to distilled water at a material-to-liquid ratio of 1:20, the pH is adjusted to 4.8-5.2, α-amylase is added, and hydrolysis is carried out at 47-53℃ for 25-35 minutes. The pH is then adjusted to 6.8-7.2, papain is added, and hydrolysis is carried out at 47-53℃ for 25-35 minutes. The enzyme is then inactivated by boiling for 5 minutes. The pH is then adjusted to 9.8-10.2, and the mixture is placed in a water bath at 62-67℃ for 65-75 minutes. After alcohol precipitation for 4 hours, the mixture is dried to obtain citrus fiber treated with the compound enzyme.

[0014] Preferably, the citrus fiber in S1 is subjected to high-pressure homogenization after being treated with compound enzymatic hydrolysis.

[0015] More preferably, the high-pressure homogenization process specifically involves: after the citrus fibers have undergone compound enzymatic hydrolysis, they are dispersed into citrus fiber dispersions. After the liquid is stirred evenly, a high-speed shearing machine is used for pre-homogenization, and then a high-pressure homogenizer is used for cyclic homogenization to obtain a uniform citrus fiber suspension.

[0016] The initial dispersion method of the citrus fiber after the compound enzymatic hydrolysis treatment described in S1 of this invention is magnetic stirring for 5 minutes.

[0017] Preferably, the citrus fiber in S1 is further subjected to high-pressure microjet treatment after being treated with compound enzymatic hydrolysis.

[0018] More preferably, the high-pressure micro-jet treatment specifically involves: the citrus fibers after compound enzymatic hydrolysis are used to form a citrus fiber dispersion; after the dispersion is stirred evenly, it is pre-homogenized using a high-speed shearing machine; and then circulated homogenizing is performed using a high-pressure micro-jet homogenizer to obtain a uniform citrus fiber suspension.

[0019] The high-pressure homogenization and high-pressure micro-jet processing conditions described in S1 of this invention are 80 MPa and 5 cycles.

[0020] Specifically, S2 of this invention involves mixing the dispersion with the oil phase, shearing and emulsifying to form an emulsion, and then freeze-drying under vacuum and stirring at low speed to obtain an oil gel.

[0021] The oil phase described in S2 of this invention is commercial soybean oil, accounting for 25% of the emulsion system obtained by emulsification; citrus fiber accounts for 1-12% of the final oleogel.

[0022] The emulsion preparation method described in S2 of this invention is to use a high-speed shearing machine with a rotation speed of 12000 r / min and shearing for 4 min.

[0023] The emulsion described in S2 of this invention needs to be pre-frozen in a -20°C refrigerator before vacuum freeze-drying. The pre-freezing time is >12 hours, and the standard is that the emulsion is completely frozen solid, to prevent it from spraying out during the freeze-drying process.

[0024] The vacuum freeze-drying process described in S2 of this invention lasts for 48 hours, resulting in a soft solid with an actual citrus fiber content of 1.5%.

[0025] The purpose of the low-speed stirring described in S2 of this invention is to homogenize the oil gel soft solid. The stirring head speed is 1000 r / min and the stirring time is 15 s.

[0026] The present invention also provides the application of the oleogel preparation method described in any of the above claims in food processing. Attached Figure Description

[0027] Figure 1 The images shown are SEM images of citrus fibers obtained in Example 1 and Comparative Example 1, where CF represents Comparative Example 1, CFCE represents Comparative Example 4, AECF represents Example 1, HPCF represents Comparative Example 5, and HMCF represents Comparative Example 6.

[0028] Figure 2 The uniformity of oil droplet distribution in the citrus fiber emulsions obtained in Example 1, Comparative Example 1, and Comparative Example 4 is shown, where CF represents Comparative Example 1, CFCE represents Comparative Example 4, and AECF represents Example 1.

[0029] Figure 3 The results of thermal stability tests of the oleogels obtained in Example 1, Comparative Example 1, and Comparative Example 4 are shown, where CF represents Comparative Example 1, CFCE represents Comparative Example 4, and AECF represents Example 1. Detailed Implementation

[0030] The present invention will be further described in detail below with reference to specific embodiments.

[0031] The α-amylase, papain, cellulase and xylanase used in the various embodiments and comparative examples of this invention were all purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0032] The high-pressure microfluidic nano-homogenizer used in the various embodiments and comparative examples of this invention is model M-110EH-30, manufactured by Microfluidics, Inc. (USA). The high-pressure homogenizer used in the various embodiments and comparative examples of this invention is model UH-12, manufactured by Yonglian Biotechnology Co., Ltd.

[0033] Example 1 The method for preparing oleogel includes the following steps: S0. Citrus fiber treatment, as detailed below: Citrus fiber powder was added to distilled water at a material-to-liquid ratio of 1:20. The pH was adjusted to 5.0 with 1M NaOH or 1M HCl. Then, 1% α-amylase was added, and the mixture was hydrolyzed at 50℃ for 30 min. The pH was then adjusted to 7.0 with 1M NaOH, and 1% papain was added. The mixture was hydrolyzed at 50℃ for 30 min, and the enzyme was inactivated by boiling for 5 min. The pH was then adjusted to 10.0, and the mixture was water bathed at 65℃ for 70 min. After ethanol precipitation for 4 h, the mixture was dried to obtain citrus fiber treated with the compound enzyme. The mass ratio of protease to amylase was 1:1.

[0034] S1. Mix citrus fiber with water and stir evenly to obtain a dispersion; the initial dispersion method of the citrus fiber after the compound enzymatic hydrolysis treatment is magnetic stirring for 5 minutes.

[0035] S2. The dispersion and oil phase are mixed, sheared and emulsified to form an emulsion, and then vacuum freeze-dried and stirred at low speed to obtain an oil gel. Specifically, the oil phase is commercial soybean oil, accounting for 25% of the emulsion system. The emulsion is prepared by shearing at 12000 r / min for 4 min using a high-speed shear mill. Before vacuum freeze-drying, the emulsion needs to be pre-frozen in a -20℃ refrigerator for more than 12 hours, until the emulsion is completely frozen to prevent it from spraying out during the freeze-drying process. The vacuum freeze-drying lasts for 48 hours. The stirring head rotates at 1000 r / min for 15 seconds. The citrus fiber accounts for 10% of the final oil gel.

[0036] Example 2 Similar to Example 1, except that the S0.citrus fiber, after being treated with a compound enzyme, is also subjected to high-pressure homogenization. Specifically, a dispersion containing 1% citrus fiber is formed at a material-to-liquid ratio of 1:100. After being fully dispersed by magnetic stirring for 5 minutes, it is pre-homogenized for 5 minutes using a high-speed shear machine at 10,000 r / min. Then, it is homogenized 5 times using a high-pressure homogenizer at a working pressure of 80 MPa to obtain a uniform citrus fiber suspension, which is then refrigerated at 4°C for later use.

[0037] Example 3 Similar to Example 1, except that the S0.citrus fiber, after being treated with a compound enzyme, is also subjected to high-pressure homogenization. Specifically, a dispersion containing 1% citrus fiber is formed at a material-to-liquid ratio of 1:100. After being fully dispersed by magnetic stirring for 5 minutes, it is pre-homogenized for 5 minutes using a high-speed shear machine at 10,000 r / min. Then, it is circulated 5 times using a high-pressure micro-jet homogenizer at a working pressure of 80 MPa to obtain an HMCF fiber suspension, which is then stored in a refrigerator at 4°C for later use.

[0038] The citrus fiber described in S2. accounts for 1.0% of the final oleogel.

[0039] Example 4 The process is basically the same as in Example 1, except that 0.5% α-amylase and 1.2% papain are added to the S0. citrus fiber treatment, and the mass ratio of protease to amylase is 0.5:1.2.

[0040] Example 5 The process is basically the same as in Example 1, except that 1.5% α-amylase and 0.8% papain are added to the S0. citrus fiber treatment, and the mass ratio of protease to amylase is 1.5:0.8.

[0041] Example 6 The process is basically the same as in Example 1, except that the S0. citrus fiber treatment is as follows: Citrus fiber powder is added to distilled water at a material-to-liquid ratio of 1:20, the pH is adjusted to 4.8, α-amylase is added, and hydrolysis is carried out at 47°C for 25 minutes.

[0042] Example 7 The process is basically the same as in Example 1, except that the S0. citrus fiber treatment is as follows: Citrus fiber powder is added to distilled water at a material-to-liquid ratio of 1:20, the pH is adjusted to 5.2, α-amylase is added, and hydrolysis is carried out at 53°C for 35 minutes.

[0043] Example 8 The process is basically the same as in Example 1, except that the S0. citrus fiber treatment is as follows: adjust the pH to 6.8, add papain, and hydrolyze at 47°C for 25 minutes.

[0044] Example 9 The process is basically the same as in Example 1, except that the S0. citrus fiber treatment is as follows: adjust the pH to 7.2, add papain, and hydrolyze at 53°C for 35 minutes.

[0045] Comparative Example 1 Similar to Example 1, except that the citrus fiber was not enzymatically treated and was directly subjected to step S1.

[0046] Comparative Example 2 Similar to Example 1, except that only amylase is added in S0. Citrus fiber treatment, as follows: Citrus fiber powder is added to distilled water at a material-to-liquid ratio of 1:20, the pH is adjusted to 5.0, 1% amylase is added, hydrolyzed at 50°C for 30 min, boiled for 5 min to inactivate the enzyme, the pH is then adjusted to 10.0, water bath at 65°C for 70 min, alcohol precipitation for 4 h, and then dried to obtain amylase-treated citrus fiber.

[0047] Comparative Example 3 The process is basically the same as in Example 1, except that only protease is added in the S0. citrus fiber treatment, as follows: Citrus fiber powder is added to distilled water at a material-to-liquid ratio of 1:20, the pH is adjusted to 7.0 with 1M NaOH or 1M HCl, papain is added, hydrolyzed at 50°C for 30 min, boiled for 5 min to inactivate the enzyme, the pH is then adjusted to 10.0, water bathed at 65°C for 70 min, ethanol precipitation for 4 h, and then dried to obtain protease-treated citrus fiber.

[0048] Comparative Example 4 Similar to Example 1, except that in S0. the citrus fiber treatment, cellulase and xylanase were added, specifically as follows: Distilled water was added at a material-to-liquid ratio of 1:10, along with 1% cellulase and 1% xylanase. The mixture was hydrolyzed at 50°C for 50 minutes, boiled for 5 minutes to inactivate the enzymes, and then precipitated with 4 times the volume of 95% ethanol for 4 hours. The precipitate was then dried, pulverized, and passed through an 80-mesh sieve to obtain citrus fiber treated with cellulase and xylanase.

[0049] Comparative Example 5 Similar to Example 1, except that in S0. Citrus fiber treatment, instead of enzymatic hydrolysis with a complex enzyme containing protease and amylase, high-pressure homogenization was performed. Specifically, a dispersion containing 1% citrus fiber was formed at a material-to-liquid ratio of 1:100, magnetically stirred for 5 minutes to ensure thorough dispersion, and then pre-homogenized for 5 minutes using a high-speed shear mill at 10000 r / min. The homogenization was then performed five times using a high-pressure homogenizer at a working pressure of 80 MPa to obtain a uniform citrus fiber suspension, which was then refrigerated at 4°C for later use.

[0050] Comparative Example 6 Similar to Example 1, except that in S0. Citrus fiber treatment, instead of enzymatic hydrolysis with a complex enzyme containing protease and amylase, microfluidic homogenization was performed. Specifically, a dispersion containing 1% citrus fiber was formed at a material-to-liquid ratio of 1:100, and after thorough dispersion by magnetic stirring for 5 minutes, it was pre-homogenized for 5 minutes using a high-speed shear mill at 10000 r / min. The mixture was then circulated 5 times using a high-pressure microfluidic homogenizer at a working pressure of 80 MPa to obtain an HMCF fiber suspension, which was stored at 4°C for later use.

[0051] Performance testing: 1. Morphology of Citrus Fibers. The surface morphology of different citrus fiber powders was observed using field emission scanning electron microscopy (FET) under an accelerating voltage of 5 kV. Samples were fixed in a vacuum environment using double-sided carbon conductive tape and then sputtered with gold. Microscopic images of the samples were acquired at magnifications of 500x, 1000x, and 2000x.

[0052] Figure 1 The images shown are SEM images of citrus fibers obtained in Example 1 and Comparative Example 1, where CF represents Comparative Example 1, CFCE represents Comparative Example 4, AECF represents Example 1, HPCF represents Comparative Example 5, and HMCF represents Comparative Example 6.

[0053] from Figure 1 It can be seen that: In Example 1, the citrus fiber was weakened by protease hydrolyzing the protein, making the fiber structure looser; α-amylase degraded starch molecules, reducing their blocking effect on the fiber network structure, making the hydrophilic regions inside the fiber more easily contact water. From AECF-1 to 3, it can be observed that the surface of the citrus fiber treated with protease and amylase is rough, with a large number of wavy wrinkles and pores, presenting a honeycomb network structure. The oil binding capacity and gelation effect of the resulting oleogel are significantly improved. The citrus fiber in Comparative Example 1 was not treated in any way. It was in the form of large, irregular flakes and blocks with clear edges and a tight overall structure, retaining the original characteristics of natural fiber. The non-cellulose components such as hemicellulose, pectin, and lignin in the citrus fiber are covalently or hydrogenally bonded to cellulose, forming a tight rigid network structure, which results in poor oil binding capacity. In Comparative Example 4, the citrus fiber was treated with cellulase and xylanase, which can act on β-1,4-glycosidic bonds, destroy the structure of cellulose and xylan, and hydrolyze the citrus fiber into small molecules. As can be seen from CECF-1~3, the overall morphology of the fiber treated with the complex enzymes is similar to that of the untreated citrus fiber in Comparative Example 1, but it presents a more broken block shape. The original rigid structure of the fiber is destroyed, and the oil binding capacity and gelation effect of the resulting oleogel are inferior to those of Example 1.

[0054] The citrus fibers of Comparative Examples 5 and 6, after being subjected to high-pressure homogenization and high-pressure micro-jet treatment, freeze-dried and then pulverized, exhibited a distinct sheet-like structure with a particle thickness significantly lower than that of the untreated citrus fibers of Comparative Example 1. As can be seen from HPCF-1~3 and HMCF-1~3, the surface of the treated citrus fibers can also form several small holes and wrinkles, but the number is far less than that of the citrus fibers obtained in Example 1.

[0055] 2. Uniformity of oil droplet distribution in oleogel. The microstructure of the emulsion and oleogel was observed using a laser confocal microscope. During emulsion preparation, oil droplets and fibers were stained separately; oil droplets were stained red with Nile Red, while citrus fibers were stained blue with Calcofluore White. Fresh emulsion and uniform oleogel were placed in the grooves of glass slides, and slides were prepared. Three single-channel and combined images were acquired at excitation wavelengths of 488 nm and 405 nm, respectively. Laser confocal images of the citrus fiber emulsions obtained in Example 1, Comparative Example 1, and Comparative Example 4 are shown below. Figure 2 Where CF represents Comparative Example 1, CFCE represents Comparative Example 4, and AECF represents Example 1. From Figure 2 It can be seen that: Figure 2 Laser confocal microscopy (CLSM) images of citrus fiber emulsions, showing citrus fibers. It shows blue fluorescence, while soybean oil droplets show red fluorescence. This is consistent with the results observed under a scanning microscope. Figure 1In the CLSM image of the citrus fiber emulsion obtained in Comparative Example 1, almost no complete droplets were observed. A large amount of oil covered the fiber surface, and a large area of ​​citrus fibers was observed. However, no continuous network structure was formed between the fibers, and the flow of the oil phase could not be effectively restricted. In the CLSM image of the citrus fiber emulsion obtained in Comparative Example 4, fewer droplets were visible, and all of them were large-sized droplets. Although the number of droplets was greater than that of the citrus fiber emulsion obtained in Comparative Example 1, the uniformity of the droplet distribution was poor and the size was inconsistent. The citrus fibers and oil were unevenly distributed and not tightly connected. In the citrus fiber emulsion obtained in Example 1, a large number of clearly visible droplets were present. The size and uniformity of the oil droplets in the emulsion system were significantly improved. Small pieces of fiber were observed to be distributed in a chain-like manner to form a network structure, while the oil droplets were evenly distributed around the fibers.

[0056] 3. Oil-binding capacity of olegels. The oil-binding capacity of olegels was determined by centrifugation. Specifically, a certain amount of olegel sample obtained from any of the examples or comparative examples was weighed and centrifuged at 25°C and 10000 r / min for 15 minutes. After centrifugation, the olegel was inverted for 5 minutes, and the overflowing oil was absorbed with a paper towel. Then, the oil-binding capacity of the olegel was calculated according to the following formula: Oil binding capacity (OBC) / (%) = [(m2-m1) / (m1-m0)] × 100% Where: m0: mass of centrifuge tube; m1: sum of mass of oil gel and centrifuge tube before centrifugation; m2: sum of mass of oil gel and centrifuge tube after removing overflowing oil.

[0057] The oil-binding ability test results of the oleogels obtained in Examples 1-9 and Comparative Examples 1-6 are shown in Table 1.

[0058] 4. Thermal stability of oleogels. The oleogels obtained in Example 1, Comparative Example 1, and Comparative Example 4 were stored in a 4°C refrigerator and a 25°C incubator, respectively. Oil binding capacity was tested on days 0, 15, 30, 45, 60, 75, and 90. Before the test, the oleogels were equilibrated at room temperature for 30 minutes to ensure they returned to room temperature.

[0059] The thermal stability test results of the oleogels obtained in Example 1, Comparative Example 1, and Comparative Example 4 are shown in the figure. Figure 3 (a) shows the thermal stability test conducted in a 4°C constant temperature incubator, and (b) shows the thermal stability test conducted in a 25°C constant temperature incubator. CF represents Comparative Example 1, CFCE represents Comparative Example 4, and AECF represents Example 1. Figure 3 It can be seen that when the oleogels were stored in a 4℃ refrigerator constant temperature box for 90 days, the oil binding capacity did not change significantly. However, the oil binding capacity of the oleogels stored at 25℃ decreased slightly with the extension of storage time.

[0060] 5. Oil gel gel properties. The pectin content was used to measure the gel properties of the oil gels obtained in each example and comparative example. The pectin content test method was performed according to the "Materials and Methods" section of the paper Xiao R, Qi J, Liao J, et al. Preparation of citrus fiber from lemon peel residue: Effects of structure and endogenous pectin components on emulsifying properties of citrus fiber[J]. International Journal of Biological Macromolecules. 2024, 283. The pectin content test results of the oil gels obtained in Examples 1-9 and Comparative Examples 1-6 are shown in Table 1.

[0061] Table 1. Test results of oil-binding ability and gelling ability of the oleogels obtained in Examples 1-9 and Comparative Examples 1-6.

[0062] The above description is merely an embodiment of the present invention and does not limit the scope of patent protection. Any non-substantial changes or substitutions made by those skilled in the art based on the present invention will still fall within the scope of patent protection.

Claims

1. A method for preparing an oleogel containing citrus fiber, comprising the following steps: S1. Mix citrus fiber with water and stir until homogeneous to obtain a dispersion; S2. Mix the dispersion with the oil phase until homogeneous, then emulsify and freeze-dry to obtain an oleogel; Its features are, In S1, the citrus fiber undergoes a complex enzymatic hydrolysis treatment containing protease and amylase.

2. The method for preparing oleogel according to claim 1, characterized in that, The mass ratio of amylase to protease is (0.5~1.5):(0.8~1.2).

3. The method for preparing oleogel according to claim 1, characterized in that, The protease is papain, and the amylase is α-amylase.

4. The method for preparing oleogel according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 47~53℃.

5. The method for preparing the oleogel according to claim 4, characterized in that, The enzymatic hydrolysis process is as follows: citrus fiber is added to distilled water, the pH is adjusted to 4.8-5.2, α-amylase is added, and hydrolysis is carried out at 47-53℃ for 25-35 minutes. Then the pH is adjusted to 6.8-7.2, protease is added, and hydrolysis is carried out at 47-53℃ for 25-35 minutes.

6. The method for preparing oleogel according to claim 1, characterized in that, The citrus fiber in S1 is subjected to compound enzymatic hydrolysis and then high-pressure homogenization.

7. The method for preparing oleogel according to claim 6, characterized in that, The high-pressure homogenization process specifically involves: after the citrus fibers have undergone compound enzymatic hydrolysis, they are dispersed into a citrus fiber dispersion. After the liquid is stirred evenly, a high-speed shearing machine is used for pre-homogenization, and then a high-pressure homogenizer is used for cyclic homogenization to obtain a uniform citrus fiber suspension.

8. The method for preparing oleogel according to claim 1, characterized in that, The citrus fiber in S1 is subjected to compound enzymatic hydrolysis and then high-pressure microfluidic treatment.

9. The method for preparing oleogel according to claim 1, characterized in that, The high-pressure micro-jet treatment specifically involves: the citrus fibers after compound enzymatic hydrolysis are used to form a citrus fiber dispersion. After the dispersion is stirred evenly, it is pre-homogenized using a high-speed shearing machine, and then circulated homogenized using a high-pressure micro-jet homogenizer to obtain a uniform citrus fiber suspension.

10. The application of the oleogel preparation method according to any one of claims 1 to 9 in the food processing of the prepared oleogel.

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