CN105053947A - Preparation method of whey protein-sweet orange oil clathrate - Google Patents
Preparation method of whey protein-sweet orange oil clathrate Download PDFInfo
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- CN105053947A CN105053947A CN201510475735.4A CN201510475735A CN105053947A CN 105053947 A CN105053947 A CN 105053947A CN 201510475735 A CN201510475735 A CN 201510475735A CN 105053947 A CN105053947 A CN 105053947A
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- orange oil
- inclusion compound
- lactalbumin
- sweet orange
- whey protein
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Abstract
The invention relates to a preparation method of a whey protein-sweet orange oil clathrate. The preparation method comprises the specific operations: under a condition of stirring, adding 1/10-1/33 the amount of sweet orange oil into a whey protein solution with the mass concentration of 8%-10% according to the volume ratio, carrying out high pressure homogenization processing, to obtain a nanoscale whey protein-sweet orange oil clathrate emulsion; then carrying out vacuum freeze-drying, crushing, and sieving, to obtain a fine granular whey protein-sweet orange oil clathrate with the particle size of 150-200 nm and good water solubility, wherein the inclusion rate of the sweet orange oil is more than or equal to 80%, and the content of the effective sweet orange oil in unit mass of the clathrate reaches more than or equal to 336 mg/g. According to the obtained whey protein-sweet orange oil clathrate, the raw materials are the natural sweet orange essential oil and cow milk whey protein, the technological process is a pure physical method, and in the premise of furthest meeting pursuit of consumers on pure nature, the product is endowed with a characteristic flavor. The whey protein-sweet orange oil clathrate can be used for solid yoghurt, milk beverages and other milk products, and can also be used in baked goods, flavor moon cakes, flavor drinks and other foods.
Description
Technical field
The invention belongs to natural essence spices biological technology application, be specifically related to the process that lactalbumin-orange oil inclusion compound is prepared in a kind of nanoscale super-high-pressure homogenization and freeze drying process.
Background technology
Local flavor is one of essential characteristic of food, is the important indicator of consumer evaluation's food quality.Essence and flavoring agent is the indispensable food additives of modern food industry.Along with the raising of people's living standard, the requirement of consumer to flavour of food products constantly promotes, the wide market of high-quality flavour of food products agent.Most of nature wetland spices has good local flavor, can meet the pursuit of people to food palatant, and along with people are to the concern of food security, natural essence spices is also more and more subject to the favor of consumers in general.
Orange oil is one of flavouring agent that in food industry, purposes is the widest, deeply likes by consumer.But crude sweet orange oil exists the shortcomings such as water insoluble, volatile, sustained release is poor, limit its application in the food industry.For this reason, the research of Novel sweet orange oil material receives publicity, current technology is all the inclusion type orange oil flavouring agents prepared for carrier as materials such as beta-schardinger dextrin-, maltodextrin, Arabic gums with carbohydrate, there is the problems such as dissolubility, local flavor slow release and range of application be limited, research new material, initiative Novel sweet orange oil flavouring agent possesses skills and the innovative significance of product.Whey protein source, in cow's milk, is the accessory substance of cheese industry, its molecular structure has a large amount of hydrophilic radicals and hydrophobic grouping, have good emulsibility in aqueous, and has the good ability in conjunction with flavor substance.Using lactalbumin as the inclusion carrier of orange oil flavouring agent, hydrophobic grouping inside hydrophobicity flavor substance orange oil being wrapped in lactalbumin forms inclusion compound, be prepared into protein type orange oil flavouring agent, have fabulous water-soluble, flavor stability, application widely, is suitable for applying in the dairy products of full milk composition especially.
The raw material that this technology adopts is natural material, and processing procedure is pure physical method.At present, also not studies have reported that about the technology using the process of super-pressure nanometer homogeneous to prepare lactalbumin-orange oil inclusion compound.
Summary of the invention
The present invention aims to provide a kind of method preparing lactalbumin-orange oil inclusion compound.
The present invention establishes the process conditions adopting the process of super-pressure nanometer homogeneous to prepare lactalbumin-orange oil inclusion compound first, obtains the Novel sweet orange oil flavouring agent that one is carrier with protein (lactalbumin).
The method of operating preparing lactalbumin-orange oil inclusion compound is:
Under stirring condition, in the lactoalbumin soln of mass concentration 8% ~ 10%, add the orange oil of 1/10 ~ 1/33 amount by volume, through high-pressure homogeneous process, obtain nanoscale lactalbumin-orange oil inclusion compound emulsion; Again through vacuum freeze drying, pulverize, sieve, obtain the lactalbumin-orange oil inclusion compound of subparticle shape, grain diameter 150 ~ 200nm, well water-soluble; Wherein the inclusion rate of orange oil reaches more than 80%, and in unit mass inclusion compound, the content of effective orange oil reaches more than 336mg/g.
The concrete operation step preparing lactalbumin-orange oil inclusion compound is as follows:
(1) under the stirring condition of rotating speed 600 ~ 650r/min, in the lactoalbumin soln of mass concentration 8% ~ 10%, by volume percentage adds the orange oil of 10% ~ 30% amount, under homogenization pressure 30 ~ 50MPa condition, circulation homogeneous process 3 ~ 5 times, obtains the inclusion compound emulsion of nanoscale lactalbumin-orange oil;
(2) inclusion compound emulsion is placed in open-top receptacle, the thickness of inclusion compound emulsion in open-top receptacle is 0.5 ~ 1.0cm, be placed in precooling 4h under-30 DEG C of conditions, then freeze drying 30h under vacuum 0.8 ~ 0.5mbar, condenser temperature-50 DEG C of conditions, obtain the lactalbumin-orange oil inclusion compound of solid shape, pulverize, cross 80 mesh sieves, obtain the lactalbumin-orange oil inclusion compound of subparticle shape.
The lactoalbumin soln of described mass concentration 8% ~ 10% 16 ~ 20g lactalbumin is dissolved in preparation in 200mL distilled water to obtain; Described whey protein source, in cow's milk, is natural food material.
Described orange oil is natural sweet orange oil, adopts cold-press to extract from sweet orange pericarp, density 0.84g/mL.
Lactalbumin is the mixed protein that a class is rich in hydrophilic radical and hydrophobic grouping.The tendency such as R group such as hydrophobic grouping hydrophobic side chains as amino acid whose in phenylalanine, tryptophan etc. of lactalbumin is adsorbed on oil-soluble orange oil drop surface, forms one deck albuminous membranae, oil droplet is wrapped to form inclusion compound.And the hydrophilic radical of lactalbumin hydrophilic side-chains R group as amino acid whose in glycine, cysteine etc. exposes, very easily by hydrogen bond and water molecules, thus it is good water-soluble that inclusion compound is had.
Lactalbumin of the present invention-orange oil inclusion compound even particle size, particle diameter is at 150 ~ 200nm, and wherein the inclusion rate of orange oil reaches more than 80%, and in unit mass inclusion compound, the content of effective orange oil reaches more than 336mg/g.
Lactalbumin-orange oil inclusion compound that the present invention obtains, raw material is natural sweet orange oil and the lactalbumin of cow's milk, and technical process is pure physical method, meeting consumer to greatest extent under natural food pursuit prerequisite, gives product with characteristic flavor on basis.Lactalbumin-orange oil inclusion compound can be used for the dairy products such as solid sour milk, milk beverage, also can be used in the food such as bakery product, local flavor moon cake and flavor beverage.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1:
The concrete operation step preparing lactalbumin-orange oil inclusion compound is as follows:
(1) accurately take lactalbumin 20g, fully dissolve with 200mL distilled water, the lactoalbumin soln of obtained mass concentration 10%;
(2) under the stirring condition of rotating speed 650r/min, orange oil 15mL is added in the lactoalbumin soln of 200mL mass concentration 10%, through the process of extra-high-pressure nano homogenizer homogeneous under stirring continuously again, homogenization pressure 30MPa, homogenisation cycle number of times 3 times, obtains the inclusion compound emulsion of nanoscale orange oil;
(3) inclusion compound emulsion is placed in open-top receptacle, make the thickness of inclusion compound emulsion in container between 0.5 ~ 1.0cm, precooling 4h under-30 DEG C of conditions again, then freeze drying 30h under vacuum 0.8 ~ 0.5mbar, condenser temperature-50 DEG C of conditions, obtains the lactalbumin-orange oil inclusion compound of solid-state shape.The lactalbumin of solid-state shape-orange oil inclusion compound is pulverized, crosses 80 mesh sieves, obtain the lactalbumin-orange oil inclusion compound of subparticle shape.
In the lactalbumin-orange oil inclusion compound of unit mass, effective orange oil content is 336.97mg/g, and orange oil inclusion rate is 80.66%.
Embodiment 2:
(1) accurately take lactalbumin 20g, fully dissolve with 200mL distilled water, the lactoalbumin soln of obtained mass concentration 10%;
(2) under the stirring condition of rotating speed 650r/min, orange oil 20mL is added in the lactoalbumin soln of 200mL mass concentration 10%, through the process of extra-high-pressure nano homogenizer homogeneous under stirring continuously again, homogenization pressure 40MPa, homogenisation cycle number of times 3 times, obtains the inclusion compound emulsion of nanoscale orange oil;
(3) operation is with embodiment 1.
In the lactalbumin-orange oil inclusion compound of unit mass, effective orange oil content is 404.85mg/g, and orange oil inclusion rate is 80.97%.
Embodiment 3:
(1) accurately take lactalbumin 16g, fully dissolve with 200mL distilled water, the lactoalbumin soln of obtained mass concentration 8%;
(2) under the stirring condition of rotating speed 650r/min, orange oil 15mL is added in the lactoalbumin soln of 200mL mass concentration 8%, then through the process of extra-high-pressure nano homogenizer homogeneous under stirring continuously, homogenization pressure 50MPa, homogenisation cycle number of times 4 times, obtains the inclusion compound emulsion of nanoscale orange oil;
(3) operation is with embodiment 1.
In the lactalbumin-orange oil inclusion compound of unit mass, effective orange oil content is 341.93mg/g, and orange oil inclusion rate is 82.47%.
Embodiment 4:
(1) accurately take lactalbumin 20g, fully dissolve with 200mL distilled water, the lactoalbumin soln of obtained mass concentration 10%;
(2) under the stirring condition of rotating speed 650r/min, orange oil 15mL is added in the lactoalbumin soln of 200mL mass concentration 10%, then through the process of extra-high-pressure nano homogenizer homogeneous under stirring continuously, homogenization pressure 40MPa, homogenisation cycle number of times 5 times, obtains nanoscale orange oil inclusion compound emulsion;
(3) operation is with embodiment 1.
In the lactalbumin-orange oil inclusion compound of unit mass, effective orange oil content is 354.11mg/g, and orange oil inclusion rate is 87.01%.
Embodiment 5:
(1) accurately take lactalbumin 16g, fully dissolve with 200mL distilled water, the lactoalbumin soln of obtained mass concentration 8%;
(2) under the stirring condition of rotating speed 650r/min, orange oil 15mL is added in the lactoalbumin soln of 200mL mass concentration 8%, then through the process of extra-high-pressure nano homogenizer homogeneous under stirring continuously, homogenization pressure 40MPa, homogenisation cycle number of times 3 times, obtains nanoscale orange oil inclusion compound emulsion;
(3) operation is with embodiment 1.
In the lactalbumin-orange oil inclusion compound of unit mass, effective orange oil content is 346.34mg/g, and orange oil inclusion rate is 84.11%.
Claims (4)
1. the preparation method of lactalbumin-orange oil inclusion compound, is characterized in that:
Under stirring condition, in the lactoalbumin soln of mass concentration 8% ~ 10%, add the orange oil of 1/10 ~ 1/33 amount by volume, through high-pressure homogeneous process, obtain nanoscale lactalbumin-orange oil inclusion compound emulsion; Again through vacuum freeze drying, pulverize, sieve, obtain the lactalbumin-orange oil inclusion compound of subparticle shape, grain diameter 150 ~ 200nm, well water-soluble; Wherein the inclusion rate of orange oil reaches more than 80%, and in unit mass inclusion compound, the content of effective orange oil reaches more than 336mg/g.
2. the preparation method of lactalbumin according to claim 1-orange oil inclusion compound, is characterized in that concrete operation step is as follows:
(1) under the stirring condition of rotating speed 600 ~ 650r/min, in the lactoalbumin soln of mass concentration 8% ~ 10%, by volume percentage adds the orange oil of 10% ~ 30% amount, under homogenization pressure 30 ~ 50MPa condition, circulation homogeneous process 3 ~ 5 times, obtains the inclusion compound emulsion of nanoscale lactalbumin-orange oil;
(2) inclusion compound emulsion is placed in open-top receptacle, the thickness of inclusion compound emulsion in open-top receptacle is 0.5 ~ 1.0cm, be placed in precooling 4h under-30 DEG C of conditions, then freeze drying 30h under vacuum 0.8 ~ 0.5mbar, condenser temperature-50 DEG C of conditions, obtain the lactalbumin-orange oil inclusion compound of solid shape, pulverize, cross 80 mesh sieves, obtain the lactalbumin-orange oil inclusion compound of subparticle shape.
3. the preparation method of lactalbumin according to claim 1 and 2-orange oil inclusion compound, is characterized in that: the lactoalbumin soln of described mass concentration 8% ~ 10% 16 ~ 20g lactalbumin is dissolved in preparation in 200mL distilled water to obtain; Described whey protein source, in cow's milk, is natural food material.
4. the preparation method of lactalbumin according to claim 1 and 2-orange oil inclusion compound, is characterized in that: described orange oil is natural sweet orange oil, adopts cold-press to extract from sweet orange pericarp, density 0.84g/mL.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037296A (en) * | 2019-04-24 | 2019-07-23 | 吉林大学 | A kind of preparation method of lactalbumin base ginsenoside nanoemulsions |
| CN111085142A (en) * | 2019-12-16 | 2020-05-01 | 东莞波顿香料有限公司 | Orange oil nano dispersion, preparation method thereof, transparent beverage and detergent |
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| US6048562A (en) * | 1995-06-29 | 2000-04-11 | Nestec S.A. | Encapsulation process |
| CN103462015A (en) * | 2013-09-11 | 2013-12-25 | 吉林大学 | Embedding protection method for fat-soluble nutrient substances |
| CN103657547A (en) * | 2013-12-12 | 2014-03-26 | 安徽农业大学 | Method for preparing microcapsule cream by using vacuum freeze-drying method |
| CN103861537A (en) * | 2014-03-20 | 2014-06-18 | 中国热带农业科学院农产品加工研究所 | Preparation method of essential oil microcapsule |
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2015
- 2015-08-06 CN CN201510475735.4A patent/CN105053947A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6048562A (en) * | 1995-06-29 | 2000-04-11 | Nestec S.A. | Encapsulation process |
| CN103462015A (en) * | 2013-09-11 | 2013-12-25 | 吉林大学 | Embedding protection method for fat-soluble nutrient substances |
| CN103657547A (en) * | 2013-12-12 | 2014-03-26 | 安徽农业大学 | Method for preparing microcapsule cream by using vacuum freeze-drying method |
| CN103861537A (en) * | 2014-03-20 | 2014-06-18 | 中国热带农业科学院农产品加工研究所 | Preparation method of essential oil microcapsule |
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| 李佳宁等: "微胶囊化黑芝麻油的制备及性质研究", 《中国油脂》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037296A (en) * | 2019-04-24 | 2019-07-23 | 吉林大学 | A kind of preparation method of lactalbumin base ginsenoside nanoemulsions |
| CN111085142A (en) * | 2019-12-16 | 2020-05-01 | 东莞波顿香料有限公司 | Orange oil nano dispersion, preparation method thereof, transparent beverage and detergent |
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Application publication date: 20151118 |
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