CN106962505B - Heat-resistant and shear-resistant emulsified oil and preparation method thereof - Google Patents
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Abstract
The invention discloses a heat-resistant and shear-resistant emulsified oil and a preparation method thereof, wherein the heat-resistant and shear-resistant emulsified oil comprises the following raw material components in parts by weight: 0.5-10 parts of sodium caseinate subjected to enzyme treatment, 5-30 parts of grease, 60-94 parts of continuous phase medium, 0-10 parts of other emulsifier, 0-20 parts of carbohydrate, 0-1 part of buffer salt and 0-0.1 part of natural antioxidant. The emulsified oil and fat can resist high-strength heat treatment and shearing damage, has good stability in end products such as food and beverage, and does not have stability problems such as fat floating in shelf life.
Description
Technical Field
The invention relates to the technical field of food production, and particularly relates to heat-resistant and shear-resistant emulsified oil and a preparation method thereof.
Background
The technology of preparing water-in-oil (O/W) emulsion from edible oil and fat by using an emulsification technology is very common in the field of food, and the technology of fusing oil and water phases in the same food endows the food with various benefits of richer nutrition, diversified textures, smooth mouthfeel and the like. Beverage products such as coffee, milk tea, vegetable protein beverages and the like have a great demand for emulsified oil and fat, and among these beverage products, people often refer to the emulsified oil and fat as "non-dairy creamer" or "creamer", while in most types of beverages, the emulsified oil and fat appears in the form of emulsified essence, providing natural sensory experience of essential oil. In any beverage product, as long as the emulsified oil exists, the performance of the emulsified oil directly influences the quality of the beverage product, and particularly the normal-temperature packaged beverage with the shelf life of more than 9 months.
For packaged beverages containing emulsified oil, it is very difficult to maintain physical stability of the product during shelf life, instability such as fat floating up often occurs, and the instability is more likely to occur under the condition of severe storage and transportation environments. In addition to shelf-life stability, emulsified fats and oils also present the challenge of the harsh manufacturing process for beverage products. The beverage usually faces high-strength heat treatment and shearing action in the production process, sometimes even the two actions appear simultaneously, both the actions can generate certain destructive action on the emulsified oil, so that the emulsifier is separated from the oil, the degradation of the emulsifier and the aggregation of oil drops are caused, hidden dangers are brought to the product quality, and even if the beverage is subjected to production tests, the damage suffered by the emulsified oil can be gradually shown in the shelf life. The sodium caseinate is a common emulsifier for emulsified oil such as non-dairy creamer and the like, is derived from casein in milk, is a macromolecular protein emulsifier, can provide an emulsifying effect, can endow the emulsified oil with fragrance and nutrition of milk, and is a preferred emulsifier for emulsified oil due to natural sources and generally regarded as a natural emulsifier for consumers. However, sodium caseinate still has certain defects, and although the thermal stability of the sodium caseinate is good, the sodium caseinate serving as a macromolecular emulsifier has lower capability of reducing the tension of an oil-water interface than that of a small-molecular emulsifier, and the hydrophobic combination of the sodium caseinate and oil droplets is not compact enough due to the steric hindrance of macromolecules, so that the sodium caseinate is sensitive to heat treatment and shearing action, and the stability of the sodium caseinate is reduced after the sodium caseinate is damaged by a process. The commercialized non-dairy creamer is usually added with some small molecular emulsifiers, so that the stability is improved to a certain extent, but the instability problem of sodium caseinate cannot be solved fundamentally, and the small molecular emulsifiers are mostly artificially synthesized, which is contrary to the natural development trend of food pursuit at present.
Disclosure of Invention
The invention aims to provide a heat-resistant and shear-resistant emulsified oil which can resist high-strength heat treatment and shear failure, has good stability in end products such as food and beverage, and does not cause stability problems such as fat floating in shelf life.
The invention also provides a preparation method of the heat-resistant and shear-resistant emulsified oil.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the heat-resistant and shear-resistant emulsified oil comprises the following raw material components in parts by weight: 0.5-10 parts of sodium caseinate subjected to enzyme treatment, 5-30 parts of grease, 60-94 parts of continuous phase medium, 0-10 parts of other emulsifier, 0-20 parts of carbohydrate, 0-1 part of buffer salt and 0-0.1 part of natural antioxidant.
Preferably, the raw material components are as follows in parts by weight: 1-5 parts of sodium caseinate after enzyme treatment, 10-25 parts of grease, 65-90 parts of continuous phase medium, 2-8 parts of other emulsifiers, 1-10 parts of carbohydrate, 0.1-0.6 part of buffer salt and 0.01-0.05 part of natural antioxidant.
Preferably, the oil is one or more of vegetable oil (such as soybean oil, peanut oil, sunflower seed oil, palm oil, rapeseed oil, coconut oil, etc.), hydrogenated vegetable oil (such as hydrogenated soybean oil, hydrogenated palm oil, hydrogenated coconut oil, etc.), milk fat (such as anhydrous butter), essential oil (such as lemon essential oil, orange essential oil, etc.), and medium chain triglyceride.
Preferably, the continuous phase medium is one or more of water, propylene glycol, glycerol and glucose syrup.
Preferably, the enzyme-treated sodium caseinate is cross-linked by using glutamine transaminase, the cross-linking treatment temperature is 45-50 ℃, the time is 0.5-4 hours, and the dosage of the glutamine transaminase is 0.01-1% (preferably 0.1-0.8%) of the weight of the sodium caseinate.
Preferably, the other emulsifier is one or more of acacia, soybean phospholipid, enzymolysis soybean phospholipid and quillaja extract.
Preferably, the carbohydrate is one or more of glucose, fructose, sucrose, maltose and maltodextrin; the buffer salt is one or more of sodium hexametaphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium tripolyphosphate, sodium citrate and sodium bicarbonate; the natural antioxidant is one or more of natural vitamin E, herba Menthae Rotundifoliae extract, and herba Rosmarini officinalis extract.
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
(1) adding the emulsifier component into a continuous phase medium preheated to 50-75 ℃, and shearing at a high speed (the shearing speed is 3000-;
(2) cooling the mixed solution A to 45-50 ℃, adding glutamine transaminase, reacting for 0.5-4 hours under heat preservation, heating in water bath to 90 ℃ after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, and cooling to 30-70 ℃ to obtain mixed solution B;
(3) adding the rest components into the mixed solution B, shearing at high speed (shearing speed 4000-.
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
(1) adding the emulsifier component into a continuous phase medium preheated to 50-75 ℃, and shearing at a high speed (the shearing speed is 3000-;
(2) adding the grease into the mixed solution A preheated to 30-70 ℃, and shearing at a high speed (the shearing speed is 4000-;
(3) cooling or heating the mixed solution B' to 45-50 ℃, adding glutamine transaminase, carrying out heat preservation reaction for 0.5-4 hours, heating in water bath to 90 ℃ after the reaction is finished, keeping the temperature for 5 minutes, inactivating enzyme, cooling to 30-70 ℃, adding the rest components, carrying out high-speed shearing, and homogenizing for 1-3 times at the temperature of 30-70 ℃ and under the pressure of 20-40MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
Preferably, the emulsifier component is sodium caseinate or sodium caseinate + other emulsifiers.
The components of the emulsified oil and fat do not contain artificial synthetic emulsifier. Sodium caseinate, also known as sodium caseinate, is a sodium salt of casein in cow milk, is formed by alkali treatment of casein curd, and is a safe and harmless natural emulsifier. The invention adopts sodium caseinate treated by glutamine transaminase as a primary macromolecular emulsifier. The action mechanism of the transglutaminase is to crosslink epsilon-amino of lysine on a polypeptide chain of the sodium caseinate with amide of Glutamine to form epsilon- (gamma-glutamyl) -lysine isopeptide bond, so that the sodium caseinate is subjected to covalent crosslinking, thereby improving the food quality structure and function. The cross-linked sodium caseinate has stronger resistance to high temperature and shearing force damage.
The invention has the beneficial effects that:
1. the heat-resistant and shear-resistant emulsified oil prepared by the invention has the advantages that the average oil drop granularity is 0.2-0.8 mu m, the heat-resistant and shear-resistant emulsified oil has good heat-resistant and shear-resistant performance, can withstand harsh beverage production processes, is stable in shelf life, and does not have the stability problems of floating fat and the like.
2. The heat-resistant and shear-resistant emulsified oil prepared by the invention is only added with a natural emulsifier, is not added with an artificially synthesized emulsifier, accords with the trend of pursuing nature in the food industry, and can be applied to various beverage products in the form of non-dairy creamer and emulsified essence.
Drawings
FIG. 1 shows the effect of the amount of transglutaminase added on the degree of crosslinking of sodium caseinate.
FIG. 2 is a graph showing the effect of thermal shear time on the particle size of emulsified fat.
Detailed Description
The technical solution of the present invention will be further specifically described below by way of specific examples.
In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, unless otherwise specified. The methods in the following examples are conventional in the art unless otherwise specified.
Example 1
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
adding 2kg of sodium caseinate into 88kg of water preheated to 70 ℃, and shearing at a high speed to obtain a mixed solution A;
cooling the mixed solution A to 50 ℃, adding 0.01kg of glutamine transaminase (Pompe, Guangxi Nanning) with the enzyme activity of 1000U/g, preserving the heat for 2 hours, heating the mixed solution A to 90 ℃ in a water bath after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, and cooling the mixed solution A to 60 ℃ to obtain mixed solution B;
and adding 10kg of anhydrous cream into the mixed solution B, shearing at a high speed, and homogenizing for 2 times at the temperature of 65 ℃ and the pressure of 30MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
In example 1, the present inventors examined the amount of transglutaminase added, and examined the effect of the enzyme addition on the degree of crosslinking of sodium caseinate by SDS-polyacrylamide gel electrophoresis, as shown in FIG. 1. The electrophoresis chart sequentially comprises a protein standard (maker), 0.005kg of enzyme, 0.01kg of enzyme, 0.02kg of enzyme, 0.03kg of enzyme, 0.04kg of enzyme and 0.05kg of enzyme from left to right. As the amount of enzyme added increases, monomeric casein tends to decrease, while protein polymers tend to increase gradually. When the amount of the enzyme added is 0.01kg, most of the sodium caseinate (casein) is crosslinked and exists in a polymer form, and a small amount of the sodium caseinate still exists in a monomer form.
The heat-resistant shear-resistant properties of the emulsified oil and fat were verified by a thermal shear test, and the emulsified oil and fat obtained in example 1 and the emulsified oil and fat obtained without the enzyme treatment were subjected to a high-speed thermal shear test (85 ℃, 5000 rpm, 0 to 90 minutes), and the average particle size was measured, as shown in fig. 2. Compared with a scheme without enzyme treatment, the method has the advantages that the range of the increase of the thermal shearing granularity of the emulsified oil obtained by the enzyme treatment is smaller, and the stability is obviously improved.
Example 2
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
adding 2.5kg sodium caseinate and 1kg soybean phospholipid into 66.2kg water preheated to 70 deg.C, and high-speed shearing to obtain mixed solution A;
cooling the mixed solution A to 50 ℃, adding 0.006kg of glutamine transaminase (Pompe, Guangxi Nanning) with enzyme activity of 1000U/g, keeping the temperature for 2 hours, heating to 90 ℃ in a water bath after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, and cooling to 55 ℃ to obtain mixed solution B;
adding 15kg of soybean oil, 10kg of medium-chain triglyceride, 5kg of sucrose, 0.3kg of sodium hexametaphosphate and 0.02kg of natural vitamin E into the mixed solution B, shearing at a high speed, and homogenizing for 2 times at the temperature of 60 ℃ and under the pressure of 30MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
Example 3
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
adding 1.5kg of sodium caseinate, 8kg of Arabic gum and 0.5kg of enzymolysis soybean lecithin into 80kg of water preheated to 50 ℃, and shearing at high speed to obtain a mixed solution A;
cooling the mixed solution A to 45 ℃, adding 0.005kg of glutamine transaminase (Pompe, Guangxi Nanning) with the enzyme activity of 1000U/g, preserving the heat for reacting for 3 hours, heating the mixed solution A to 90 ℃ in a water bath after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, and cooling the mixed solution A to 35 ℃ to obtain mixed solution B;
adding 10kg of lemon essential oil and 0.02kg of spearmint extract into the mixed solution B, shearing at a high speed, and homogenizing for 3 times at 35 ℃ and 35MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
Example 4
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
adding 1.5kg sodium caseinate and 1.5kg Quillaja saponaria extract into a mixture of 50kg propylene glycol and 37kg glycerol preheated to 50 deg.C, and shearing at high speed to obtain a mixture A;
adding 10kg of sweet orange essential oil into the mixed solution A preheated to 40 ℃, and shearing at a high speed to obtain mixed solution B';
heating the mixed solution B' to 45 ℃, adding 0.008kg of glutamine transaminase (Pompe company of south-Guangxi) with the enzyme activity of 1000U/g, preserving heat for reaction for 3 hours, heating in water bath to 90 ℃ after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, cooling to 40 ℃, adding 0.02kg of rosemary extract, shearing at high speed, and homogenizing for 3 times at the temperature of 40 ℃ under the pressure of 40MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
Example 5
The preparation method of the heat-resistant and shear-resistant emulsified oil comprises the following steps:
adding 3kg of sodium caseinate and 2kg of enzymolysis soybean phospholipid into 68.4kg of glucose syrup preheated to 70 ℃, and shearing at high speed to obtain a mixed solution A;
adding 25kg of hydrogenated palm oil into the mixed solution A cooled to 65 ℃, and shearing at a high speed to obtain a mixed solution B';
cooling the mixed solution B' to 50 ℃, adding 0.02kg of glutamine transaminase (Canbo company of south-Guangxi) with the enzyme activity of 1000U/g, preserving heat for 2 hours, heating in water bath to 90 ℃ after the reaction is finished, keeping for 5 minutes to inactivate the enzyme, cooling to 65 ℃, adding 0.4kg of sodium hexametaphosphate and 0.2kg of sodium bicarbonate, shearing at high speed, homogenizing for 3 times at the temperature of 65 ℃ under the pressure of 30MPa by using a high-pressure homogenizer to obtain emulsified oil emulsion, and carrying out spray drying to obtain the heat-resistant and shear-resistant emulsified oil powder.
The heat-resistant and shear-resistant emulsified oil prepared by the invention has the average oil drop granularity of 0.2-0.8 mu m, has good heat resistance and shear resistance, can resist the shear rate (the shear rate unit is 1/s, the shear rate range in the stirring, shearing, pumping and pipeline flowing processes related to the beverage processing technology is 10-10001/s) of more than 80 ℃ and more than 10001/s, can withstand the harsh beverage production technology, is stable in shelf life, and does not have the stability problems of fat floating and the like, the emulsified oil prepared by the common method is easy to have the fat floating problem within 3 months, but the method of the invention can not occur.
The heat-resistant and shear-resistant emulsified oil prepared by the invention is only added with a natural emulsifier, is not added with an artificially synthesized emulsifier, accords with the trend of pursuing nature in the food industry, and can be applied to various beverage products in the form of non-dairy creamer and emulsified essence.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (9)
1. The heat-resistant and shear-resistant emulsified oil is characterized by comprising the following raw material components in parts by weight: 0.5-10 parts of sodium caseinate subjected to enzyme treatment, 5-30 parts of grease, 60-94 parts of a continuous phase medium, 0-10 parts of other emulsifiers, 0-20 parts of carbohydrate, 0-1 part of buffer salt and 0-0.1 part of natural antioxidant, wherein the sodium caseinate subjected to enzyme treatment is subjected to crosslinking treatment on the sodium caseinate by adopting glutamine transaminase, the crosslinking treatment temperature is 45-50 ℃, the crosslinking treatment time is 0.5-4 hours, and the dosage of the glutamine transaminase is 0.01-1% of the weight of the sodium caseinate.
2. The heat-resistant shear-resistant emulsified oil and fat according to claim 1, wherein the heat-resistant shear-resistant emulsified oil and fat comprises the following raw material components in parts by weight: 1-5 parts of sodium caseinate after enzyme treatment, 10-25 parts of grease, 65-90 parts of continuous phase medium, 2-8 parts of other emulsifiers, 1-10 parts of carbohydrate, 0.1-0.6 part of buffer salt and 0.01-0.05 part of natural antioxidant.
3. The heat and shear resistant emulsified oil and fat according to claim 1 or 2, wherein the oil and fat is one or more of vegetable oil, hydrogenated vegetable oil, milk fat, essential oil, and medium chain triglyceride.
4. The heat and shear resistant emulsified oil and fat according to claim 1 or 2, wherein the continuous phase medium is one or more of water, propylene glycol, glycerol, and glucose syrup.
5. The heat-resistant shear-resistant emulsified oil and fat according to claim 1, wherein the other emulsifier is one or more of acacia gum, soybean lecithin, enzymatically hydrolyzed soybean lecithin, and quillaja extract.
6. The heat-resistant and shear-resistant emulsified oil and fat according to claim 1, wherein the carbohydrate is one or more of glucose, fructose, sucrose, maltose and maltodextrin; the buffer salt is one or more of sodium hexametaphosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium tripolyphosphate, sodium citrate and sodium bicarbonate; the natural antioxidant is one or more of natural vitamin E, herba Menthae Rotundifoliae extract, and herba Rosmarini officinalis extract.
7. The method of claim 1, comprising the steps of:
(1) adding the emulsifier component into a continuous phase medium preheated to 50-75 ℃, and shearing at a high speed to obtain a mixed solution A;
(2) cooling the mixed solution A to 45-50 ℃, adding glutamine transaminase, reacting for 0.5-4 hours under heat preservation, heating in water bath to 90 ℃ after the reaction is finished, keeping the temperature for 5 minutes, inactivating the enzyme, and cooling to 30-70 ℃ to obtain mixed solution B;
(3) adding the rest components into the mixed solution B, shearing at high speed, and homogenizing at 30-70 deg.C and 20-40MPa for 1-3 times with a high-pressure homogenizer to obtain heat-resistant shear-resistant emulsified oil.
8. The method of claim 1, comprising the steps of:
(1) adding the emulsifier component into a continuous phase medium preheated to 50-75 ℃, and shearing at a high speed to obtain a mixed solution A;
(2) adding the grease into the mixed solution A preheated to 30-70 ℃, and shearing at a high speed to obtain mixed solution B';
(3) cooling or heating the mixed solution B' to 45-50 ℃, adding glutamine transaminase, carrying out heat preservation reaction for 0.5-4 hours, heating in water bath to 90 ℃ after the reaction is finished, keeping the temperature for 5 minutes, inactivating enzyme, cooling to 30-70 ℃, adding the rest components, carrying out high-speed shearing, and homogenizing for 1-3 times at the temperature of 30-70 ℃ and under the pressure of 20-40MPa by using a high-pressure homogenizer to obtain the heat-resistant and shear-resistant emulsified oil.
9. The method of claim 7 or 8, wherein the emulsifier component is sodium caseinate or sodium caseinate + other emulsifiers.
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| CN102302062A (en) * | 2011-10-11 | 2012-01-04 | 杭州娃哈哈科技有限公司 | High-stability emulsification oil and preparation method thereof |
| CN102726612A (en) * | 2012-06-21 | 2012-10-17 | 安徽达诺乳业有限公司 | Emulsified oil and its preparation method |
| CN102870951A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Manufacturing method of low-fat high-stability soybean ice cream |
| CN106107923A (en) * | 2016-06-29 | 2016-11-16 | 南京晓庄学院 | A kind of meat product compound emulsifying agent and application thereof |
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| EP0737425A1 (en) * | 1995-04-14 | 1996-10-16 | Asahi Denka Kogyo Kabushiki Kaisha | Oil-in-water emulsion containing lysophospholipo-proteins |
| CN102302062A (en) * | 2011-10-11 | 2012-01-04 | 杭州娃哈哈科技有限公司 | High-stability emulsification oil and preparation method thereof |
| CN102726612A (en) * | 2012-06-21 | 2012-10-17 | 安徽达诺乳业有限公司 | Emulsified oil and its preparation method |
| CN102870951A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Manufacturing method of low-fat high-stability soybean ice cream |
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