CN105029414A - Low-sugar soybean oil emulsion - Google Patents
Low-sugar soybean oil emulsion Download PDFInfo
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- CN105029414A CN105029414A CN201510457799.1A CN201510457799A CN105029414A CN 105029414 A CN105029414 A CN 105029414A CN 201510457799 A CN201510457799 A CN 201510457799A CN 105029414 A CN105029414 A CN 105029414A
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- 239000004045 soybean oil emulsion Substances 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000000839 emulsion Substances 0.000 claims abstract description 18
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims description 16
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- 239000000706 filtrate Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
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- 239000005642 Oleic acid Substances 0.000 description 2
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- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention relates to a low-sugar soybean oil emulsion and a preparation method thereof and belongs to the technical field of modern agriculture. The preparation method comprises the following steps: respectively heating an ingredient A and an ingredient B up to 50-90 DEG C; adding the ingredient A into the ingredient B; then stirring for 25-40 min; adding an ingredient C after the mixture is naturally cooled to 25-40 DEG C; stirring and mixing; re-cooling to the room temperature to obtain a homogeneous emulsion. Compared with the prior art, the technical method that an emulsifier and Chinese herbal medicine are used together to emulsify soybean oil is adopted, so that novel application of soybean oil is developed, and meanwhile, the nutritional ingredients and the blood pressure, lipid and sugar decreasing effects of low-sugar soybean oil are improved.
Description
Technical field
The present invention relates to formula of a kind of low sugar soybean emulsions and preparation method thereof, belong to technical field: two, biological and new medical technology, (seven) modern agricultural technology, 4, agricultural product intensive processing and modern accumulating: agriculture and forestry product and extraordinary enhance productivity are processed.
Background technology
Diabetes caused by one group of defect of insulin secretion or insulin action obstacle take hyperglycaemia as the metabolic disease of feature.Concerning diabetic, be arbitrarily can not eat sugar, because the rapid rising of blood sugar very easily can be caused after absorbing sugar, impaired B cell can't bear the heavy load, increase the weight of the state of an illness.So need to carry out specially treated for the food of diabetic, remove too much sugar, to guarantee that the sugar contained in its food is in safe range value as far as possible.
Soybean oil is the grease obtained from pulse family soya seeds, has abundant nutritive value, is the maximum edible oil of world today's output.Soya fatty acid consists of palmitic acid 6-8%, oleic acid 25-36%, stearic acid 3-5%, linoleic acid %52-65%, arachidic acid 0.4-0.1%, leukotrienes 2.0-3.0%.Containing a large amount of linoleic acid in soybean oil.Linoleic acid is the aliphatic acid of needed by human, has important physiological function.Child lacks linoleic acid, and skin becomes dry, and the scales of skin that peel off thickens, and development growth is slow; The elderly lacks linoleic acid, can cause cataract and cardio cerebrovascular affection.But crude oil of soybean has beany flavor, directly take mouthfeel bad.
Soybean oil is one of the most common raw-food material, if but it is directly given patients with diabetes mellitus, and blood sugar in diabetic patients will be caused high, cause the outbreak of various illness.So, first soybean oil must be carried out pretreatment, maintain in the safe range value of diabetic to make the sugar in soybean oil.Have not yet to see the report of low sugar soybean emulsions product.
Summary of the invention
The object of the present invention is to provide formula of a kind of low sugar soybean emulsions and preparation method thereof, can prevent and treat hypertension, hyperglycaemia, high fat of blood, have the advantages that bioavilability is high, easy to use.
The invention provides following technical scheme:
A kind of low sugar soybean emulsions, comprises following preparation method:
Respectively A composition and B component are heated to 50-90 DEG C, A composition is joined in B component, stir 25-40 minute, after being naturally cooled to 25-40 DEG C, add C composition, be uniformly mixed, then be cooled to room temperature, obtain homogeneous emulsion;
Composition and the weight percentage of A composition, B component, C composition are as follows:
A composition
Soybean oil 20-30%, stearate 5-10%, lecithin 5-20%;
B component
Medlar extract liquid 5%-15%; Duck wheat extract 5-20%; Tween 80 5-15%, glycerine 5-15%, deionized water 10-30%;
C composition
Essence 0.4%, anticorrisive agent 0.4%;
Described medlar extract liquid is prepared by the following method: take the fruit of Chinese wolfberry 20 grams, adds 10 times of weight water and soaks 24 hours, decocts 30 minutes, filter to get filtrate at 80 DEG C; Filter residue is added 8 times of weight water, decoct 30 minutes at 80 DEG C, filter to get filtrate, repeat 2 times; Merge 3 filtrates, filtrate removes color with activated carbon filtration, is concentrated into 100ml; Described duck wheat extract is prepared by the following method: take duck wheat 20 grams, adds 10 times of weight water and soaks 24 hours, decocts 30 minutes, filter to get filtrate at 80 DEG C; Filter residue is added 8 times of weight water, decoct 30 minutes at 80 DEG C, filter to get filtrate, repeat 2 times; Merge 3 filtrates, filtrate removes color with activated carbon filtration, is concentrated into 100ml.
Low sugar soybean emulsions according to claim 1, is characterized in that: described essence is flavoring essence.
Low sugar soybean emulsions according to claim 1, is characterized in that: described anticorrisive agent is one or more in ethylparaben, benzoic acid, sorbic acid, benzalkonium bromide, cassia oil, peppermint oil.
In the present invention:
Stearate: it is in heat resistance, the aspects such as viscosity comparatively polyol fatty acid ester are high, hydrolysis is good, there is very strong emulsifiability, not only can prepare water-in-oil type (W/O) (general HLB≤6), also oil-in-water type (O/W) (general HLB >=7) and W/O/W or O/W/O type emulsifying agent can be mixed with, the stability that tool is special, its heat endurance and Viscosity-reducing very strong, the HLB value of polyglycerol ester is extensive, the surface tension of water can be reduced, form micella, there is decontamination, emulsification, dispersion, washing, moistening, infiltration, diffusion, bubble, antioxygen, viscosity regulates, sterilization, prevent aging, antistatic, prevent partial crystallization etc. multi-functional, safety own, nontoxic, to human non-toxic.Its automatic emulsifying performance is good, and can be used alone also can use composite with other emulsifying agent.
Lecithin: HLB value is 4, is present in the composition in yolk and soya bean, is suitable as ripe age flesh and moistens and use, and has moisturizing, the effect such as anti-oxidant, is usually used in the cosmetics such as eye cream, emulsion, breast frost.
Tween-80 is non-ionic hydrophilic surfactant, and micro-have special smell, mildly bitter flavor, slightly puckery, has warmth sensation.Easily molten in water, ethanol, methyl alcohol or ethyl acetate, soluble,very slightly in mineral oil.As the solubilizer of injection and the emulsifying agent of other formulations and dispersant.
Duck wheat belongs to polygonaceae dicotyledon, is commonly called as bitter buckwheat, and its plantation originates from northeast, Asia, is one of the most ancient raise crop of China.The growth period of buckwheat is short, adaptable, can the plantation of less at rainwater, histie mountain area.Botany mainly contains duck wheat and sweet cherry roots two kinds of cultivars.Fat in duck wheat oil contains 9 kinds of aliphatic acid, wherein oleic acid and linoleic acid account for about 80%, abundant linoleic acid can synthesize arachidonic acid in human body, it is the important component of synthesis of prostaglandins and cranial nerve, there is reduction blood fat, change the type action of aliphatic acid in cholesterol, promote the catalysis of enzyme, according to external report, linoleic acid also contributes to treating diabetes.
The fruit of Chinese wolfberry is herbaceos perennial, another name be yellow ginseng, the king of smart, hundred grass, genus Araliaceae.The fleshy root of the fruit of Chinese wolfberry of the fruit of Chinese wolfberry is famous strong tonic, is applicable to adjustment blood pressure, recovers cardiac function, neurasthenia and the disease such as in poor health, also eliminate the phlegm, stomach invigorating, diuresis, the effect such as excitement.Shennong's Herbal is the Chinese pharmacology monograph of earliest extant, the marrow that the fruit of Chinese wolfberry just formed before recite Chinese 4000 is medicinal: " fruit of Chinese wolfberry, taste is sweet to be slightly cold, main tonifying five zang organs, and peace spirit, determines soul, only palpitates with fear, except perverse trend, improving eyesight, happy intelligence development.Clothes of a specified duration, make light of one's life by commiting suicide and prolong life.One famous person's rank, a ghost lid.Raw mountain valley." fruit of Chinese wolfberry all has inhibitory action to euglycemia and the hyperglycemia that causes because of Injection of Adrenaline and hypertonic glucose.To the alloxan diabetes of male rat, there is the effect controlling blood sugar level, but its morbidity and death can not be stoped.To the alloxan diabetes of mouse, also effective.To dog artificial diabetes hyperglycaemia, there is certain inhibitory action, but its dysbolism can not be corrected completely.Also have report to point out, the different individual saponins of the fruit of Chinese wolfberry can strengthen insulin to glycometabolic impact to the effect of antiadrenergic drug and hyperglycemic factor.
The effect of Chinese herbal medicine of the present invention to soybean oil is the effect playing emulsification, thickener and stabilizing agent; Add nutritional labeling and effect of soybean oil simultaneously.Low sugar soybean emulsions of the present invention can prevent and treat hypertension, hyperglycaemia, high fat of blood, has the advantages that bioavilability is high, easy to use.Low sugar soybean emulsions efficiently solves the impotable problem of soybean oil, adds the purposes of soybean oil, facilitates diabetic to use.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
Low sugar Emulsion of soybean oil agent and process for producing same:
Respectively by soybean oil 20%, stearate 5%, lecithin 5% and medlar extract liquid 10%; Duck wheat extract 10%; Tween 80 5%, glycerine 10%, deionized water 20%; Be heated to 50-90 DEG C, by soybean oil 20%, stearate 5%, lecithin 5% composition joins medlar extract liquid 10%; Duck wheat extract 10%; Tween 80 5%, glycerine 10%, in deionized water 20%, stir 30 minutes, after being naturally cooled to 30 DEG C, add flavoring essence 0.4%, sorbic acid 0.4%, is uniformly mixed, then is cooled to room temperature, obtains homogeneous emulsion.
This emulsion processing technology is easy, and raw material sources are extensive, and the recyclable recycling of Extraction solvent is with low cost, can implement industrialization completely and produce.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.
Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. low sugar soybean emulsions is characterized in that: respectively A composition and B component are heated to 50-90 DEG C, joins in B component by A composition, stirs 25-40 minute, after being naturally cooled to 25-40 DEG C, add C composition, be uniformly mixed, be cooled to room temperature again, obtain homogeneous emulsion; Composition and the weight percentage of A composition, B component, C composition are as follows:
A composition
Soybean oil 20-30%, stearate 5-10%, lecithin 5-20%;
B component
Medlar extract liquid 5%-15%; Duck wheat extract 5-20%; Tween 80 5-15%, glycerine 5-15%, deionized water 10-30%;
C composition
Essence 0.4%, anticorrisive agent 0.4%;
Described medlar extract liquid is prepared by the following method: take the fruit of Chinese wolfberry 20 grams, adds 10 times of weight water and soaks 24 hours, decocts 30 minutes, filter to get filtrate at 80 DEG C; Filter residue is added 8 times of weight water, decoct 30 minutes at 80 DEG C, filter to get filtrate, repeat 2 times; Merge 3 filtrates, filtrate removes color with activated carbon filtration, is concentrated into 100ml; Described duck wheat extract is prepared by the following method: take duck wheat 20 grams, adds 10 times of weight water and soaks 24 hours, decocts 30 minutes, filter to get filtrate at 80 DEG C; Filter residue is added 8 times of weight water, decoct 30 minutes at 80 DEG C, filter to get filtrate, repeat 2 times; Merge 3 filtrates, filtrate removes color with activated carbon filtration, is concentrated into 100ml.
2. low sugar soybean emulsions according to claim 1, is characterized in that: described essence is flavoring essence.
3. low sugar soybean emulsions according to claim 1, is characterized in that: described anticorrisive agent is one or more in ethylparaben, benzoic acid, sorbic acid, benzalkonium bromide, cassia oil, peppermint oil.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961649A (en) * | 2016-05-20 | 2016-09-28 | 安庆市孝柱食品科技有限公司 | Low-sugar sesame oil emulsion |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105961649A (en) * | 2016-05-20 | 2016-09-28 | 安庆市孝柱食品科技有限公司 | Low-sugar sesame oil emulsion |
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Application publication date: 20151111 |