CN106962505A - Heat-resisting resistant to shearing emulsified fat and preparation method thereof - Google Patents
Heat-resisting resistant to shearing emulsified fat and preparation method thereof Download PDFInfo
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- CN106962505A CN106962505A CN201710132701.4A CN201710132701A CN106962505A CN 106962505 A CN106962505 A CN 106962505A CN 201710132701 A CN201710132701 A CN 201710132701A CN 106962505 A CN106962505 A CN 106962505A
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- parts
- shearing
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- emulsified fat
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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
Abstract
The invention discloses a kind of heat-resisting resistant to shearing emulsified fat and preparation method thereof, by weight, each raw material components are as follows for heat-resisting resistant to shearing emulsified fat：0.5 10 parts of Sodium Caseinate after enzyme treated, 5 30 parts of grease, continuous 60 94 parts of phase medium, other 0 10 parts of emulsifying agents, 0 20 parts of carbohydrate, 01 parts of buffer salt, 0 0.1 parts of natural.The present invention is resistant to high-strength hot processing and failure by shear, and the emulsified fat has good stability in the end products such as food and drink, and fat floating equistability problem does not occur in shelf life.
Description
Technical field
The present invention relates to technical field of food production, more particularly to a kind of heat-resisting resistant to shearing emulsified fat and its preparation side
Method.
Background technology
Edible oil and fat are prepared into oil-in-water type using emulsifying technology（O/W）Emulsion is very common in field of food, this
Kind by water-oil phase merge technology in same food impart the more rich nutrition of food, it is diversified texture, smooth
A variety of benefits such as mouthfeel.The beverage products such as coffee, milk tea, vegetable protein beverage especially have huge demand to emulsified fat,
In these beverage products, emulsified fat is often called " vegetable fat powder " or " cream " by people, and in the beverage of most of type, breast
Experiencing there is provided the natural senses of essential oil occurs in the form of emulsifying essence in carburetion fat.No matter which kind of beverage products, as long as oil emulsion
Fat is present, and its performance will directly influence the normal temperature packaging drink of the quality of beverage products, especially shelf life up to more than 9 months
Material.
For the packaged beverage containing emulsified fat, product keeps physically stable to be very difficult in shelf life
, often occur the unstable phenomenons such as fat floating, be easier to occur in the case of accumulating bad environments.Except in shelf life
Stability, emulsified fat will also face the challenge of the harsh production technology of beverage products.Beverage generally wants face in process of production
The heat treatment of Lingao intensity and shear action, even both occur simultaneously sometimes, and both can produce one for emulsified fat
Fixed destruction, causes the disengaging of emulsifying agent and grease, the degraded of emulsifying agent itself and the aggregation of oil droplet etc., to product quality
Hidden danger is brought, even if having withstood the test of production, the destruction that emulsified fat is subjected to also can gradually show in shelf life.Casein
Sour sodium is the conventional emulsifying agent of the emulsified fats such as vegetable fat powder, is macro-molecular protein class by casein derived in cow's milk
Emulsifying agent, can not only provide emulsification effect, moreover it is possible to assign fragrance and the nutrition of emulsified fat milk, simultaneously because source day
So, the friendly naturally occurring emulsifying agent of consumer is also generally considered, therefore as the preferred emulsifying agent of emulsified fat.Although such as
This, Sodium Caseinate still has certain defect, though its own heat endurance is good, as macromole emulsifying agent, it reduces oil
The ability of water interfacial tension result in its hydrophobic binding with grease drop not as good as small-molecular emulsifier, the steric hindrance of macromolecular
It is not fine and close enough, it is more sensitive to heat treatment and shear action, cause to decline through processing damage rear stability.The vegetable fat powder of commercialization
Some small molecule class emulsifying agents are also generally added, stability are improved to a certain extent, but can not fundamentally solve casein
Destabilization problems of sour sodium, and small-molecular emulsifier is mostly artificial synthesized, with current food pursue natural development trend back of the body road and
Speed.
The content of the invention
It is an object of the invention to provide a kind of heat-resisting resistant to shearing emulsified fat, it is resistant to high-strength hot processing and shears
Destruction, and the emulsified fat has good stability in the end products such as food and drink, does not occur on fat in shelf life
Floating equistability problem.
Present invention also offers the preparation method of above-mentioned heat-resisting resistant to shearing emulsified fat.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of heat-resisting resistant to shearing emulsified fat, by weight, each raw material components are as follows：Sodium Caseinate 0.5- after enzyme treated
10 parts, 5-30 parts of grease, continuous phase medium 60-94 parts, other emulsifying agent 0-10 parts, 0-20 parts of carbohydrate, buffer salt 0-1
Part, 0-0.1 parts of natural.
Preferably, by weight, each raw material components are as follows：1-5 parts of Sodium Caseinate after enzyme treated, grease 10-
25 parts, continuous phase medium 65-90 parts, other emulsifying agent 2-8 parts, 1-10 parts of carbohydrate, 0.1-0.6 parts of buffer salt, naturally
0.01-0.05 parts of antioxidant.
Preferably, the grease is vegetable oil（Such as soybean oil, peanut oil, sunflower oil, palm oil, rapeseed oil, coconut
Oil etc.）, hydrogenated vegetable oil（Such as oil with hydrogenated soybean, hydrogenated palm oil, hydrogenated coconut oil）, butter oil（Such as anhydrous butter oil）, essence
Oil（Lemon, sweet orange oil etc.）, one or more in median chain triglyceride oil.
Preferably, the continuous phase medium is the one or more in water, propane diols, glycerine, glucose syrup.
Preferably, it is described it is enzyme treated after Sodium Caseinate be using glutamine transaminage to Sodium Caseinate crosslinking at
Reason, the temperature of crosslinking Treatment is 45-50 DEG C, and time 0.5-4 hour, glutamine transaminage consumption is Sodium Caseinate weight
0.01%-1%（It is preferred that 0.1%-0.8%）.
Preferably, other emulsifying agents is in Arabic gum, soybean lecithin, enzymatic hydrolysis of soybean phosphatide, Quillaia saponaria extracts
One or more.
Preferably, the carbohydrate is one kind or several in glucose, fructose, sucrose, maltose, maltodextrin
Kind；The buffer salt is calgon, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium tripolyphosphate, sodium citrate, sodium acid carbonate
In one or more；Natural be natural VE, spearmint extract, one kind in Rosmarinus officinalis extract or
It is several.
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
（1）Emulsifier component is added in the continuous phase medium for being preheated to 50-75 DEG C, high speed shear（Shear rate 3000-
5000 revs/min, shear 5-20 minutes）, obtain mixed liquor A；
（2）Mixed liquor A is cooled to 45-50 DEG C, glutamine transaminage is added, insulation reaction 0.5-4 hours, reaction is completed
Afterwards, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 30-70 DEG C to 90 DEG C, obtains mixed liquid B；
（3）Remaining component is added in mixed liquid B, high speed shear（4000-6000 revs/min of shear rate, shears 10-25
Minute）, and at a temperature of 30-70 DEG C, homogeneous 1-3 times under 20-40MPa pressure with high pressure homogenizer is obtained heat-resisting resistance to
Emulsification pretreatment grease.
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
（1）Emulsifier component is added in the continuous phase medium for being preheated to 50-75 DEG C, high speed shear（Shear rate 3000-
5000 revs/min, shear 5-20 minutes）, obtain mixed liquor A；
（2）Grease is added in the mixed liquor A for being preheated to 30-70 DEG C, high speed shear（4000-6000 revs/min of shear rate
Clock, is sheared 10-25 minutes）, obtain mixed liquid B '；
（3）By mixed liquid B ' cooling or it is warming up to 45-50 DEG C, add glutamine transaminage, insulation reaction 0.5-4 hours, instead
Should after the completion of, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 30-70 DEG C to 90 DEG C, adds remaining component, cuts at a high speed
Cut, and at a temperature of 30-70 DEG C, homogeneous 1-3 times under 20-40MPa pressure with high pressure homogenizer obtains heat-resisting resistant to shearing
Emulsified fat.
Preferably, the emulsifier component is Sodium Caseinate or Sodium Caseinate+other emulsifying agents.
The component of emulsified fat does not contain artificial synthesized emulsifying agent.Sodium Caseinate is also known as casein sodium, in being cow's milk
The sodium salt of casein, is formed by casein curdled milk through alkali process, is a kind of safe and harmless naturally occurring emulsifying agent.The present invention is using warp
Sodium Caseinate after glutamine transaminage processing is used as primary macromole emulsifying agent.Glutamine transaminage（Turn glutamy
Amine enzyme, Glutamine transaminase, TG）, it can be catalyzed Sodium Caseinate and occur intramolecular and intermolecular covalent cross-linking,
To the foaminess of Sodium Caseinate, emulsibility, emulsion stability, heat endurance, water-retaining property and gelation make a significant impact, and it is made
It is to crosslink the epsilon-amino of lysine on Sodium Caseinate polypeptide chain and the amide groups of glutamine with mechanism, formation ε-(γ-
Glutamyl)-lysine isopeptide bond, Sodium Caseinate is occurred covalent cross-linking, so as to improve Food Texture and function.By crosslinking
Sodium Caseinate afterwards is stronger for the destruction endurance of high temperature and shearing force.
The beneficial effects of the invention are as follows：
1st, the heat-resisting resistant to shearing emulsified fat for preparing of the present invention, oil droplet particle mean size is 0.2-0.8 μm, with good heat-resisting resistance to
Cutting performance, can be subjected to the beverage production process of harshness, and keep stable in shelf life, occur without fat floating equistability
Problem.
2nd, heat-resisting resistant to shearing emulsified fat prepared by the present invention only adds naturally occurring emulsifying agent, without artificial synthesized emulsification
Agent, is met food industry and pursues natural trend, various types of beverages product can be applied in the form of vegetable fat powder and emulsifying essence.
Brief description of the drawings
Fig. 1 is influence of the glutamine transaminage addition to Sodium Caseinate crosslinking degree.
Fig. 2 is influence of the hot shearing time to emulsified fat granularity.
Embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, raw material and equipment used etc. is commercially available or commonly used in the art.
Method in following embodiments, is the conventional method of this area unless otherwise instructed.
Embodiment 1
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
2kg Sodium Caseinates are added into 88kg to be preheated in 70 DEG C of water, high speed shear, obtain mixed liquor A；
Mixed liquor A is cooled to 50 DEG C, the glutamine transaminage that 0.01kg enzyme activities are 1000U/g is added（Nanning is huge
Rich company）, insulation reaction 2 hours, after the completion of reaction, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 60 DEG C to 90 DEG C,
Obtain mixed liquid B；
10kg anhydrous butter oils are added in mixed liquid B, high speed shear, and at a temperature of 65 DEG C, existed with high pressure homogenizer
Homogeneous 2 times under 30MPa pressure, obtain heat-resisting resistant to shearing emulsified fat.
In embodiment 1, the present invention is verified to glutamine transaminage addition, passes through SDS- polyacrylamides
Gel electrophoresis illustrates influence of the enzyme addition to Sodium Caseinate crosslinking degree, as shown in Figure 1.In electrophoretogram from left to right successively
For protein standard substance（maker）, Sodium Caseinate is enzyme-added, enzyme-added 0.005kg, 0.01kg, 0.02kg, 0.03kg, 0.04kg and
0.05kg.With the increase of enzyme addition, monomer casein is in reduction trend, and protein polymer is in the trend gradually increased.Work as enzyme
When addition is 0.01kg, most Sodium Caseinates（Casein）It is crosslinked, is existed with polymer form, there is a small amount of junket
Protein acid sodium still exists with monomeric form.
The heat-resisting endurance of cutting of emulsified fat can be verified by hot shearing, the breast that will be obtained by embodiment 1
Carburetion fat and the emulsified fat obtained without ferment treatment carry out high speed hot shearing experiment（85 DEG C, 5000 revs/min, 0-90 points
Clock）, particle mean size is determined, as shown in Figure 2.Compared with not enzyme treated scheme, the emulsified fat that ferment treatment is obtained is through hot shearing
The increased amplitude of granularity is smaller, and stability is significantly improved.
Embodiment 2
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
2.5kg Sodium Caseinates and 1kg soybean lecithins are added into 66.2kg to be preheated in 70 DEG C of water, high speed shear is mixed
Close liquid A；
Mixed liquor A is cooled to 50 DEG C, the glutamine transaminage that 0.006kg enzyme activities are 1000U/g is added（Nanning is huge
Rich company）, insulation reaction 2 hours, after the completion of reaction, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 55 DEG C to 90 DEG C,
Obtain mixed liquid B；
By 15kg soybean oils, 10kg median chain triglyceride oils, 5kg sucrose, 0.3kg calgons, 0.02kg natural VEs
It is added in mixed liquid B, high speed shear, and at a temperature of 60 DEG C, homogeneous 2 times under 30MPa pressure with high pressure homogenizer,
Obtain heat-resisting resistant to shearing emulsified fat.
Embodiment 3
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
By 1.5kg Sodium Caseinates, 8kg Arabic gums and 0.5kg enzymatic hydrolysis of soybean phosphatide are added to 80kg and are preheated in 50 DEG C of water,
High speed shear, obtains mixed liquor A；
Mixed liquor A is cooled to 45 DEG C, the glutamine transaminage that 0.005kg enzyme activities are 1000U/g is added（Nanning is huge
Rich company）, insulation reaction 3 hours, after the completion of reaction, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 35 DEG C to 90 DEG C,
Obtain mixed liquid B；
By 10kg lemons, 0.02kg spearmint extracts are added in mixed liquid B, high speed shear, and in 35 DEG C of temperature
Under, homogeneous 3 times under 35MPa pressure with high pressure homogenizer obtain heat-resisting resistant to shearing emulsified fat.
Embodiment 4
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
1.5kg Sodium Caseinates and 1.5kg Quillaia saponaria extracts are added to and are preheated to 50 DEG C of 50kg propane diols and 37kg glycerine
In mixed liquor, high speed shear obtains mixed liquor A；
10kg sweet orange oils are added to and are preheated in 40 DEG C of mixed liquor A, high speed shear obtains mixed liquid B '；
By mixed liquid B ' 45 DEG C are warming up to, add the glutamine transaminage that 0.008kg enzyme activities are 1000U/g（Nanning
Pang Bo companies）, insulation reaction 3 hours, after the completion of reaction, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 40 to 90 DEG C
DEG C, 0.02kg Rosmarinus officinalis extracts, high speed shear are added, and high pressure homogenizer is used in 40MPa pressure at a temperature of 40 DEG C
Lower homogeneous 3 times, obtains heat-resisting resistant to shearing emulsified fat.
Embodiment 5
The preparation method of heat-resisting resistant to shearing emulsified fat, comprises the following steps：
3kg Sodium Caseinates and 2kg enzymatic hydrolysis of soybean phosphatide are added into 68.4kg to be preheated in 70 DEG C of glucose syrup, cut at a high speed
Cut, obtain mixed liquor A；
By 25kg hydrogenated palm oils, it is added to and is cooled in 65 DEG C of mixed liquor A, high speed shear obtains mixed liquid B '；
By mixed liquid B ' 50 DEG C are cooled to, add the glutamine transaminage that 0.02kg enzyme activities are 1000U/g（Nanning is huge
Rich company）, insulation reaction 2 hours, after the completion of reaction, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 65 DEG C to 90 DEG C,
0.4kg calgons, 0.2kg sodium acid carbonates, high speed shear are added, and is existed at a temperature of 65 DEG C with high pressure homogenizer
Homogeneous 3 times under 30MPa pressure, obtain emulsified fat emulsion, are spray-dried, and obtain heat-resisting resistant to shearing oil emulsion cosmetics
End.
Heat-resisting resistant to shearing emulsified fat prepared by the present invention, oil droplet particle mean size is 0.2-0.8 μm, with good heat-resisting
Resistant to shearing, can tolerate more than 80 DEG C, 1000 more than 1/s shear rate（Shear rate unit is 1/s, and beverage processing technology is related to
And stirring, shearing, pumping, pipeline flow process range of shear rate be 10-1000 1/s）, the beverage life of harshness can be subjected to
Production. art, and keep stable in shelf life, occur without fat floating equistability problem, emulsified fat prepared by commonsense method
Fat floating problem easily occurred in 3 months, and the method for the present invention will not then occur.
Heat-resisting resistant to shearing emulsified fat prepared by the present invention only adds naturally occurring emulsifying agent, without artificial synthesized emulsifying agent,
Meet food industry and pursue natural trend, various types of beverages product can be applied in the form of vegetable fat powder and emulsifying essence.
Embodiment described above is a kind of preferably scheme of the present invention, not makees any formal to the present invention
Limitation, also has other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (10)
1. a kind of heat-resisting resistant to shearing emulsified fat, it is characterised in that by weight, each raw material components are as follows：After enzyme treated
0.5-10 parts of Sodium Caseinate, 5-30 parts of grease, continuous phase medium 60-94 parts, other emulsifying agent 0-10 parts, carbohydrate 0-
20 parts, 0-1 parts of buffer salt, 0-0.1 parts of natural.
2. heat-resisting resistant to shearing emulsified fat according to claim 1, it is characterised in that by weight, each raw material components
It is as follows：1-5 parts of Sodium Caseinate after enzyme treated, 10-25 parts of grease, continuous phase medium 65-90 parts, other emulsifying agent 2-8 parts,
1-10 parts of carbohydrate, 0.1-0.6 parts of buffer salt, 0.01-0.05 parts of natural.
3. heat-resisting resistant to shearing emulsified fat according to claim 1 or 2, it is characterised in that the grease is vegetable oil, hydrogen
Change the one or more in vegetable oil, butter oil, essential oil, median chain triglyceride oil.
4. heat-resisting resistant to shearing emulsified fat according to claim 1 or 2, it is characterised in that the continuous phase medium be water,
One or more in propane diols, glycerine, glucose syrup.
5. heat-resisting resistant to shearing emulsified fat according to claim 1 or 2, it is characterised in that it is described it is enzyme treated after junket
Protein acid sodium is that the temperature of crosslinking Treatment is 45-50 DEG C, time 0.5- to Sodium Caseinate crosslinking Treatment using glutamine transaminage
4 hours, glutamine transaminage consumption was the 0.01%-1% of Sodium Caseinate weight.
6. heat-resisting resistant to shearing emulsified fat according to claim 1, it is characterised in that other emulsifying agents are Arab
One or more in glue, soybean lecithin, enzymatic hydrolysis of soybean phosphatide, Quillaia saponaria extract.
7. heat-resisting resistant to shearing emulsified fat according to claim 1, it is characterised in that the carbohydrate is grape
One or more in sugar, fructose, sucrose, maltose, maltodextrin；The buffer salt be calgon, dipotassium hydrogen phosphate,
One or more in potassium dihydrogen phosphate, sodium tripolyphosphate, sodium citrate, sodium acid carbonate；Natural is natural dimension life
One or more in plain E, spearmint extract, Rosmarinus officinalis extract.
8. the preparation method of heat-resisting resistant to shearing emulsified fat as claimed in claim 1, it is characterised in that comprise the following steps：
（1）Emulsifier component is added in the continuous phase medium for being preheated to 50-75 DEG C, high speed shear, obtains mixed liquor A；
（2）Mixed liquor A is cooled to 45-50 DEG C, glutamine transaminage is added, insulation reaction 0.5-4 hours, reaction is completed
Afterwards, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 30-70 DEG C to 90 DEG C, obtains mixed liquid B；
（3）Remaining component is added in mixed liquid B, high speed shear, and at a temperature of 30-70 DEG C, existed with high pressure homogenizer
Homogeneous 1-3 times under 20-40MPa pressure, obtains heat-resisting resistant to shearing emulsified fat.
9. the preparation method of heat-resisting resistant to shearing emulsified fat as claimed in claim 1, it is characterised in that comprise the following steps：
（1）Emulsifier component is added in the continuous phase medium for being preheated to 50-75 DEG C, high speed shear, obtains mixed liquor A；
（2）Grease is added in the mixed liquor A for being preheated to 30-70 DEG C, high speed shear, obtains mixed liquid B '；
（3）By mixed liquid B ' cooling or it is warming up to 45-50 DEG C, add glutamine transaminage, insulation reaction 0.5-4 hours, instead
Should after the completion of, heating water bath keeps carrying out within 5 minutes going out enzyme and is cooled to 30-70 DEG C to 90 DEG C, adds remaining component, cuts at a high speed
Cut, and at a temperature of 30-70 DEG C, homogeneous 1-3 times under 20-40MPa pressure with high pressure homogenizer obtains heat-resisting resistant to shearing
Emulsified fat.
10. preparation method according to claim 8 or claim 9, it is characterised in that the emulsifier component is Sodium Caseinate or junket
Protein acid sodium+other emulsifying agents.
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| CN201710132701.4A CN106962505B (en) | 2017-03-07 | 2017-03-07 | Heat-resistant and shear-resistant emulsified oil and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110218776A (en) * | 2019-06-14 | 2019-09-10 | 苏州叠代生物科技有限公司 | PCR oil phase composition and preparation method thereof |
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| CN110218776A (en) * | 2019-06-14 | 2019-09-10 | 苏州叠代生物科技有限公司 | PCR oil phase composition and preparation method thereof |
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