CN104782796A - Vegetable oil-containing antibacterial type edible oil gel and preparation method thereof - Google Patents
Vegetable oil-containing antibacterial type edible oil gel and preparation method thereof Download PDFInfo
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- CN104782796A CN104782796A CN201510202879.2A CN201510202879A CN104782796A CN 104782796 A CN104782796 A CN 104782796A CN 201510202879 A CN201510202879 A CN 201510202879A CN 104782796 A CN104782796 A CN 104782796A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a vegetable oil-containing antibacterial type edible oil gel and a preparation method thereof. The antibacterial type edible oil gel comprises the following components in percentage by weight: 50-97% of edible vegetable oil and 3-50% of glycerol monolaurate. The antibacterial type edible oil gel provided by the invention has antibacterial activity and is uniform and consistent in product appearance, good in stability, simple in preparation method and low in cost.
Description
Technical field
The present invention relates to foodstuff glue processing technique field, particularly relate to a kind of antibacterial type edible oil gel containing vegetable oil and preparation method thereof.
Background technology
Edible vegetable oil is the grease obtained from the fruit of plant, seed, plumule, as corn oil, peanut oil, soybean oil, olive oil, sesame wet goods, and edible and be distributed widely in occurring in nature.Plant main body of oil is straight chain higher fatty acid three ester, and the maximum feature of its aliphatic acid composition is that unsaturated fatty acid content is high, as oleic acid, linoleic acid, leukotrienes, arachidic acid etc.
But at room temperature, edible vegetable oil is liquid, and easily move in food, the application of all use vegetable oil in food has limitation.
Solid-state edible oil conventional in food to be contained at room temperature in solid-state saturated fatty acid and trans-fatty acid, saturated fatty acid and trans-fatty acid intake too high be easily cause cancer, heart disease, cholesterol to raise and other health problem, the high edible vegetable oil of solidification unsaturated fatty acid content can replace solid-state saturated fatty acid and trans-fatty acid.
Oleogel is with gelling agent and edible oil for raw material, through heating, the semi-solid gel of one that stirs or formed after homogeneous.Gelling agent is generally based on anion, cation or nonionic surface active agent, and edible oil can be plant wet goods.The formation mechenism of oleogel, by mutual winding, the self assembly formation tridimensional network of gelling agent fiber, makes edible oil fix, thus shows lazy flow and high viscoplasticity.According to the difference of gellant molecules amount, low-molecular-weight organic gel and high polymer organic gel can be divided into.In the preparation of oleogel, different gelling agent kinds, gelling agent concentration, reaction temperature are all the key factors affecting gelation success or not and gel quality.
A.G. kalimeris dagger-axe Buddhist nun discloses the gelation of oil bodying thing in the patent of CN102510725A, surfactant is added in the mixture of ethyl cellulose and oil, be heated to the temperature of more than ethyl cellulose glass transition temperature, then cooling forms gel.Wherein oil comprises plant oil & fat, and gelling agent is ethyl cellulose, and the oleogel of formation is edible.
The preparation temperature of this oleogel higher than 100 DEG C, adds surfactant and can only reduce gelation temperature when mixture cools and fusion temperature after it is formed, and this oleogel must not possess bacteriostatic activity.
Lauric monoglyceride (GML) is a kind of lipophilic nonionic surface active agent, and outward appearance is flakey or oily, white or lurid acinous crystallization, has certain emulsibility.To be approved as by FDA (FDA) in 1977 and to It is generally accepted safety (GRAS) based food additive, the Ministry of Public Health of China also ratifies GML for varieties of food items in April, 2005, and is defined in that add according to needs of production in food can (see the Ministry of Public Health in 2005 No. 7 file).The antiseptic of GML or safe and efficient wide spectrum, all has bacterium, mould, yeast and comparatively pretends use, and all effective in pH 4 ~ 8 scope, shortcoming is water insoluble.GML is widely used, and often adds in food, commodity or cosmetics as bactericide and antiphlogistic.
Summary of the invention
There is no a technical problem of bacteriostatic activity for the preparation temperature of edible oil gel in prior art higher (must higher than 100 DEG C), the invention provides a kind of preparation temperature low and can be antibacterial food plant oleogel and preparation method thereof.
Containing an antibacterial type edible oil gel for vegetable oil, by weight percentage, comprise following component:
Edible vegetable oil 50 ~ 97%
Lauric monoglyceride 3 ~ 50%.
In the present invention, lauric monoglyceride is as gel, lauric monoglyceride has another name called dodecoic acid monoglyceride, it is a kind of long chain structure, mutually be wound around between lauric monoglyceride molecule, be assembled into network structure, food plant oil molecule is wrapped, reduce the mobile phase of edible vegetable oil, improve its viscoplasticity, make it form semi-solid edible oil gel, meanwhile, lauric monoglyceride has effect that is antibacterial, sterilization, in edible oil gel of the present invention containing lauric monoglyceride composition, make it have antibacterial characteristic.
As preferably, by weight percentage, comprise following component:
Edible vegetable oil 60 ~ 80%
Lauric monoglyceride 20 ~ 40%.
Further preferably, by weight percentage, following component is comprised:
Edible vegetable oil 70%
Lauric monoglyceride 30%.
In the present invention, the product that described edible vegetable oil can be sold for market.Described edible vegetable oil is at least one in corn oil, peanut oil, soybean oil or olive oil.
As preferably, described edible vegetable oil is at least one in corn oil, peanut oil.
Most preferably be, described edible vegetable oil is corn oil.
In the present invention, the purity of described lauric monoglyceride is at least 70%.
Above-mentioned antibacterial type edible oil gel adopts following methods preparation, and step comprises:
(1) by vegetable oil and lauric monoglyceride mixing;
(2) heat at 60 ~ 80 DEG C and mixture is stirred;
(3) mixture after heating is left standstill cooling.
As preferably, after vegetable oil and lauric monoglyceride mixing, heating water bath at 70 DEG C also stirs, and thing to be mixed becomes after clarification from muddiness, stops adding thermal agitation, leaves standstill cooling, obtained edible oil gel of the present invention.
Compared with prior art, the present invention has following beneficial effect:
(1) experimentally data, antibacterial type edible oil gel of the present invention has bacteriostatic activity, has remarkable inhibition to staphylococcus aureus and Escherichia coli;
(2) preparation temperature of antibacterial type edible oil gel of the present invention is 60 ~ 80 DEG C, is no more than 100 DEG C, and the preparation temperature of existing edible oil gel must higher than 100 DEG C, and therefore the preparation method of edible oil gel of the present invention is simple, with low cost.
Accompanying drawing explanation
Fig. 1 is the outside drawing of antibacterial type edible oil gel prepared by embodiment 1;
Fig. 2 is the inversion figure of antibacterial type edible oil gel prepared by embodiment 1;
Fig. 3 is that the antibacterial type edible oil gel of embodiment 1 preparation is to the antibacterial loop graph of staphylococcus aureus;
Fig. 4 is that the antibacterial type edible oil gel of embodiment 1 preparation is to colibacillary antibacterial loop graph;
Fig. 5 is the outside drawing of antibacterial type edible oil gel prepared by embodiment 2;
Fig. 6 is the inversion figure of antibacterial type edible oil gel prepared by embodiment 2;
Fig. 7 is that the antibacterial type edible oil gel of embodiment 2 preparation is to the antibacterial loop graph of staphylococcus aureus;
Fig. 8 is that the antibacterial type edible oil gel of embodiment 2 preparation is to colibacillary antibacterial loop graph.
Detailed description of the invention
Embodiment 1
(1) raw material:
Corn oil 4.50g
Lauric monoglyceride 0.50g
Wherein, by weight percentage, the purity of lauric monoglyceride is 85 ~ 99%.
(2) preparation method:
Accurately take 4.50g corn oil under room temperature, 0.50g lauric monoglyceride is placed in 50mL centrifuge tube, add magnetic rotor simultaneously.
Centrifuge tube is put in 70 DEG C of water-baths and heats, and by magnetic agitation, until mixing material becomes clarification from muddiness.
Leave standstill cooling, namely obtain the oleogel of uniformity.
Now, lauric monoglyceride accounts for 10% of oleogel gross weight.
As shown in Figure 1, the oleogel appearance uniform for preparing of the present embodiment is consistent.Carry out gelling judgement to the oleogel product of the present embodiment: as shown in Figure 2, be inverted by vial, oleogel neither flows also not landing, illustrates that gel successfully.Oleogel is at room temperature preserved and within 1 month, liquefied does not occur or is separated, have good stability.
(3) bacteriostatic activity:
Choose staphylococcus aureus (gram-positive bacteria) and Escherichia coli (Gram-negative bacteria) as representative microbial, method of operating is for staphylococcus aureus.
Getting 100 μ L concentration is 10
6cfu/mL is in the staphylococcus aureus bacterium liquid of logarithmic phase, coats on solid agar medium with aseptic triangle spreading rod, flat board is placed in 37 DEG C of constant incubators, measures antibacterial circle diameter after 24 hours.Each experiment do 2 groups parallel.
As shown in Figure 3 and Figure 4, edible oil gel prepared by the present embodiment can suppress staphylococcus aureus (Fig. 3) and Escherichia coli (Fig. 4) breeding in specific region, and effective suppression time was more than 24 hours.
Embodiment 2
(1) raw material:
Corn oil 3.00g
Lauric monoglyceride 2.00g
Wherein, by weight percentage, the purity of lauric monoglyceride is 85 ~ 99%.
(2) preparation method:
Accurately take 3.00g corn oil under room temperature, 2.00g lauric monoglyceride is placed in 50mL centrifuge tube, add magnetic rotor simultaneously.
Centrifuge tube is put in 70 DEG C of water-baths and heats, and by magnetic agitation, until mixing material becomes clarification from muddiness.
Leave standstill cooling, namely obtain the oleogel of uniformity.Now, lauric monoglyceride accounts for 40% of oleogel gross weight.
As shown in Figure 5, the oleogel appearance uniform that the present embodiment prepares is consistent, and compared with embodiment 1, color is whiter, and transparency is lower.Carry out gelling judgement to the oleogel product of the present embodiment: as shown in Figure 6, be inverted by vial, oleogel neither flows also not landing, illustrates that gel successfully.Oleogel is at room temperature preserved and within 1 month, liquefied does not occur or is separated, have good stability.
(3) bacteriostatic activity
Method of operating is with embodiment 1.
As shown in Figure 7 and Figure 8, the edible oil gel that the present embodiment prepares can suppress staphylococcus aureus (Fig. 7) and Escherichia coli (Fig. 8) breeding in specific region, and effective suppression time was more than 24 hours.
The present invention has also prepared the edible oil gel that lauric monoglyceride content (by weight) is respectively 20%, 30%, and method of operating is with embodiment 1, and the edible oil gel appearance uniform prepared is consistent, gel success, good stability.
Edible oil gel of the present invention has good bacteriostatic activity.Utilize the method for testing of the bacteriostatic activity of embodiment 1, test the bacteriostatic activity that lauric monoglyceride content (by weight) is respectively the edible oil gel of 10%, 20%, 30%, 40% respectively, as shown in table 1:
The bacteriostatic activity of table 1 edible oil gel of the present invention
Note: the letter difference of same column represents to have significant difference
As shown in Table 1, by weight percentage, when edible oil gel component is edible vegetable oil 70%, lauric monoglyceride 30%, its fungistatic effect is better.
Above-described embodiment has been described in detail technical scheme of the present invention and beneficial effect; be understood that and the foregoing is only specific embodiments of the invention; be not limited to the present invention; all make in spirit of the present invention any amendment, supplement and equivalent to replace, all should be included within protection scope of the present invention.
Claims (10)
1., containing an antibacterial type edible oil gel for vegetable oil, it is characterized in that, by weight percentage, comprise following component:
Edible vegetable oil 50 ~ 97%
Lauric monoglyceride 3 ~ 50%.
2. the antibacterial type edible oil gel containing vegetable oil according to claim 1, is characterized in that, by weight percentage, comprise following component:
Edible vegetable oil 60 ~ 80%
Lauric monoglyceride 20 ~ 40%.
3. the antibacterial type edible oil gel containing vegetable oil according to claim 1, is characterized in that, by weight percentage, comprise following component:
Edible vegetable oil 70%
Lauric monoglyceride 30%.
4. the antibacterial type edible oil gel containing vegetable oil according to claim 1, it is characterized in that, described edible vegetable oil is at least one in corn oil, peanut oil, soybean oil or olive oil.
5. the antibacterial type edible oil gel containing vegetable oil according to claim 4, it is characterized in that, described edible vegetable oil is at least one in corn oil, peanut oil.
6. the antibacterial type edible oil gel containing vegetable oil according to claim 1, it is characterized in that, the purity of described lauric monoglyceride is at least 70%.
7. the preparation method of the antibacterial type edible oil gel containing vegetable oil according to any one of claim 1 ~ 6, it is characterized in that, step comprises:
(1) by vegetable oil and lauric monoglyceride mixing;
(2) heat at 60 ~ 80 DEG C and mixture is stirred;
(3) mixture after heating is left standstill cooling.
8. the preparation method of the antibacterial type edible oil gel containing vegetable oil according to claim 7, it is characterized in that, in step (2), heating-up temperature is 70 DEG C.
9. the preparation method of the antibacterial type edible oil gel containing vegetable oil according to claim 7, it is characterized in that, in step (2), heating means are heating water bath.
10. the preparation method of the antibacterial type edible oil gel containing vegetable oil according to claim 7, it is characterized in that, in step (2), mixture becomes after clarification from muddiness, stops adding thermal agitation.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510202879.2A CN104782796A (en) | 2015-04-24 | 2015-04-24 | Vegetable oil-containing antibacterial type edible oil gel and preparation method thereof |
| PCT/CN2015/083541 WO2016169129A1 (en) | 2015-04-24 | 2015-07-08 | Anti-bacterial edible oil gel containing vegetable oil and preparation method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510202879.2A CN104782796A (en) | 2015-04-24 | 2015-04-24 | Vegetable oil-containing antibacterial type edible oil gel and preparation method thereof |
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| CN104782796A true CN104782796A (en) | 2015-07-22 |
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| CN201510202879.2A Pending CN104782796A (en) | 2015-04-24 | 2015-04-24 | Vegetable oil-containing antibacterial type edible oil gel and preparation method thereof |
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| WO (1) | WO2016169129A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172879A (en) * | 2016-07-18 | 2016-12-07 | 马鞍山市黄池食品（集团）有限公司 | A kind of luteolin Semen Sesami gel oil and preparation method thereof |
| CN109588497A (en) * | 2018-12-26 | 2019-04-09 | 淮阴工学院 | A kind of antioxidant and edible oleogel and preparation method thereof |
| CN110215416A (en) * | 2019-06-06 | 2019-09-10 | 浙江大学 | A kind of camellia oil oleogel lotion and preparation method thereof |
| CN115606781A (en) * | 2022-09-22 | 2023-01-17 | 四川成都中农大现代农业产业研究院 | Sesame oil gel and preparation method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3093650B1 (en) | 2019-03-11 | 2022-12-30 | Id4Feed | New solvent for the extraction, solubilization and/or formulation of volatile and non-volatile compounds of interest in food and animal health, method of preparation and associated uses |
| FR3110342A1 (en) | 2020-05-21 | 2021-11-26 | Id4Feed | Process for preparing a totum or a filtrate allowing the stabilization of fresh plant material |
| US20220054411A1 (en) * | 2020-08-22 | 2022-02-24 | Mark Edward Fenzl | Multiple concentrate formulation for medical products |
| EP4351729A1 (en) * | 2021-05-26 | 2024-04-17 | Hennepin Life Sciences, LLC | Composition for topical treatment of microbial infections |
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| CN1102064A (en) * | 1991-12-18 | 1995-05-03 | 不二制油株式会社 | Oil-and fat feed stock for production of cream and low-oil cream composition |
| CN101098630A (en) * | 2004-11-12 | 2008-01-02 | 卡夫食品集团公司 | Trans-fatty acid free shortening |
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| CN103766506A (en) * | 2012-10-23 | 2014-05-07 | 丰益(上海)生物技术研发中心有限公司 | Grease composition |
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- 2015-04-24 CN CN201510202879.2A patent/CN104782796A/en active Pending
- 2015-07-08 WO PCT/CN2015/083541 patent/WO2016169129A1/en active Application Filing
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| CN1102064A (en) * | 1991-12-18 | 1995-05-03 | 不二制油株式会社 | Oil-and fat feed stock for production of cream and low-oil cream composition |
| CN101098630A (en) * | 2004-11-12 | 2008-01-02 | 卡夫食品集团公司 | Trans-fatty acid free shortening |
| CN102264240A (en) * | 2008-12-26 | 2011-11-30 | J-制油株式会社 | Fat composition |
Non-Patent Citations (2)
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| LOK KUMAR SHRESTHA，ETAL.: "Stabilization of nonaqueous foam with lamellar liquid crystal particles in diglycerol monolaurate/olive oil system", 《JOURNAL OF COLLOID AND INTERFACE SCIENCE》 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172879A (en) * | 2016-07-18 | 2016-12-07 | 马鞍山市黄池食品（集团）有限公司 | A kind of luteolin Semen Sesami gel oil and preparation method thereof |
| CN109588497A (en) * | 2018-12-26 | 2019-04-09 | 淮阴工学院 | A kind of antioxidant and edible oleogel and preparation method thereof |
| CN110215416A (en) * | 2019-06-06 | 2019-09-10 | 浙江大学 | A kind of camellia oil oleogel lotion and preparation method thereof |
| CN110215416B (en) * | 2019-06-06 | 2021-08-24 | 浙江大学 | Camellia oil oleogel emulsion and preparation method thereof |
| CN115606781A (en) * | 2022-09-22 | 2023-01-17 | 四川成都中农大现代农业产业研究院 | Sesame oil gel and preparation method thereof |
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| Publication number | Publication date |
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| WO2016169129A1 (en) | 2016-10-27 |
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Application publication date: 20150722 |