CN109232914B - Citrus fiber emulsion and preparation method thereof - Google Patents
Citrus fiber emulsion and preparation method thereof Download PDFInfo
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- CN109232914B CN109232914B CN201810839920.0A CN201810839920A CN109232914B CN 109232914 B CN109232914 B CN 109232914B CN 201810839920 A CN201810839920 A CN 201810839920A CN 109232914 B CN109232914 B CN 109232914B
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J3/00—Processes of treating or compounding macromolecular substances
- C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
- C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
- C08J3/07—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media from polymer solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2399/00—Characterised by the use of natural macromolecular compounds or of derivatives thereof not provided for in groups C08J2301/00 - C08J2307/00 or C08J2389/00 - C08J2397/00
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Abstract
The invention belongs to the field of food additives, and discloses citrus fiber emulsion and a preparation method thereof. Grinding citrus fibers and sieving the ground citrus fibers with a sieve of 80-120 meshes to obtain citrus fiber powder; adding citrus fiber powder into deionized water to prepare 0.25-3.0 wt.% of citrus fiber suspension, and shearing at 10000-12000 rpm for 2-5 min to obtain a citrus fiber solution; and adding the citrus fiber solution into the oil-water mixed solution, and homogenizing for 2-5 min under the condition of 10000-12000 rpm to obtain the citrus fiber emulsion. The invention prepares the emulsion by using the citrus fiber for the first time, has better emulsification effect, does not need to add an emulsifier additionally, and has better emulsification activity and emulsification stability.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to citrus fiber emulsion and a preparation method thereof.
Background
Most emulsions are thermodynamically unstable systems and are susceptible to gravity separation, flocculation, coalescence, and phase separation ultimately leading to emulsion and product defects. Gravity separation is caused by the difference in density between the oil and water phases and can be reduced by reducing the particle size and increasing the viscosity of the continuous phase. Unmodified cellulose is amphiphilic, and hydrophobic interactions play an important role in determining crystal structure and solubility.
The citrus fiber has excellent functions of better water holding capacity, oil holding capacity, oxidation resistance and the like, and has higher viscosity after being sheared at high speed. At present, the application of citrus fiber is mainly focused on baked products, fruit and vegetable products and meat products, and related research on preparing emulsion by utilizing citrus fiber is not found for a moment.
Disclosure of Invention
In view of the above disadvantages and shortcomings of the prior art, the present invention is primarily directed to a method for preparing citrus fiber emulsion.
It is another object of the present invention to provide a citrus fiber emulsion prepared by the above process.
The purpose of the invention is realized by the following technical scheme:
a preparation method of citrus fiber emulsion comprises the following preparation steps:
(1) grinding citrus fibers and sieving the ground citrus fibers with a sieve of 80-120 meshes to obtain citrus fiber powder;
(2) adding citrus fiber powder into deionized water to prepare 0.25-3.0 wt.% of citrus fiber suspension, and shearing at 10000-12000 rpm for 2-5 min to obtain a citrus fiber solution;
(3) and adding the citrus fiber solution into the oil phase, and homogenizing for 2-5 min under the condition of 10000-12000 rpm to obtain the citrus fiber emulsion.
Preferably, the citrus fruit fiber in step (1) is derived from the pectin extraction residue of citrus fruit peel. The pectin includes high ester pectin, low ester pectin, and amidated pectin.
Preferably, the milling in the step (1) is performed 3-6 times by using a mill with power of 650-1000W.
Preferably, the concentration of the citrus fibre suspension in step (2) is from 1.0 to 3.0 wt.%.
Preferably, the oil phase in step (3) is selected from at least one of soybean oil, corn oil and salad oil.
Preferably, the mass fraction of the oil phase in the obtained emulsion in the step (3) is 15-35%.
A citrus fiber emulsion is prepared by the above method.
The preparation method and the obtained product have the following advantages and beneficial effects:
(1) the invention prepares the emulsion by using the citrus fiber for the first time, has better emulsification effect, does not need to add an emulsifier additionally, and has better emulsification activity and emulsification stability.
(2) The method for preparing the citrus fiber emulsion is normal-pressure homogenization treatment, has lower cost and does not pollute the environment.
(3) The method of the invention uses the citrus fiber to prepare the emulsion, can broaden the application of the citrus fiber, promote the application of the citrus fiber in the food industry, is beneficial to effectively utilizing the citrus peel dregs after extracting pectin, reduces the pollution to the environment and the resource waste, and improves the utilization value of the by-products.
Drawings
FIG. 1 shows confocal laser scanning of citrus fiber emulsions obtained in the examples (a to e show examples 1 to 5, respectively).
FIG. 2 is a graph showing the results of stability of the citrus fiber emulsions obtained in the examples after 0 day and 15 days of storage (a to e represent examples 1 to 5, respectively).
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
Grinding citrus fiber (residue from extraction of pectin from citrus peel) with a grinder with power of 650w for 3 times, sieving with 80 mesh sieve, preparing into suspension with mass concentration of 0.25% with deionized water, and stirring at 10000rpm for 3min to obtain citrus fiber solution; and then adding the obtained citrus fiber solution into a soybean oil phase, wherein the mass fraction of the oil phase is 15%, and homogenizing for 3min under the condition of a high-speed homogenizer at 12000rpm to obtain the citrus fiber emulsion.
Example 2
Grinding citrus fiber (residue from extraction of pectin from citrus peel) with a grinder with power of 850w for 3 times, sieving with 100 mesh sieve, preparing into suspension with mass concentration of 0.50% with deionized water, and stirring at 10000rpm for 2min to obtain citrus fiber solution; and then adding the obtained citrus fiber solution into a soybean oil phase, wherein the mass fraction of the oil phase is 25%, and homogenizing for 2min under the condition of 10000rpm of a high-speed homogenizer to obtain the citrus fiber emulsion.
Example 3
Grinding citrus fiber (residue from pectin extraction of citrus peel) with a grinder with power of 1000w for 3 times, sieving with 100 mesh sieve, preparing into suspension with mass concentration of 1.0% with deionized water, and stirring at 12000rpm for 5min to obtain citrus fiber solution; and then adding the obtained citrus fiber solution into a soybean oil phase, wherein the mass fraction of the oil phase is 25%, and homogenizing for 4min under the condition of a high-speed homogenizer at 12000rpm to obtain the citrus fiber emulsion.
Example 4
Grinding citrus fiber (residue from extraction of pectin from citrus peel) with a grinder with power of 650w for 3 times, sieving with 100 mesh sieve, preparing into suspension with mass concentration of 2.0% with deionized water, and stirring at 12000rpm for 5min to obtain citrus fiber solution; and then adding the obtained citrus fiber solution into a soybean oil phase, wherein the mass fraction of the oil phase is 25%, and homogenizing for 5min under the condition of a high-speed homogenizer at 12000rpm to obtain the citrus fiber emulsion.
Example 5
Grinding citrus fiber (residue from extraction of pectin from citrus peel) with a grinder with power of 850w for 3 times, sieving with 100 mesh sieve, preparing into suspension with mass concentration of 3.0% with deionized water, and stirring at 12000rpm for 5min to obtain citrus fiber solution; and then adding the obtained citrus fiber solution into a soybean oil phase, wherein the mass fraction of the oil phase is 35%, and homogenizing for 4min under the condition of 10000rpm of a high-speed homogenizer to obtain the citrus fiber emulsion.
The laser confocal images of the citrus fiber emulsions obtained in the above examples are shown in FIG. 1 (a to e represent examples 1 to 5, respectively). The stability results of the citrus fiber emulsions obtained in the above examples after 0 day and 15 days of standing are shown in fig. 2 (a to e represent examples 1 to 5, respectively).
As can be seen from the results of fig. 1 and 2, the emulsion made from citrus fiber is a gel-like network structure formed by the citrus fiber to achieve a stabilizing effect. When the fiber concentration was increased from 0.25% to 0.5%, the overall particle size of the emulsion prepared increased, and the citrus fiber concentration was increased from 1.0% to 3.0%, and the overall particle size of the emulsion prepared decreased, with better stability results. The results show that when the fiber concentration is increased to 1.0% or more, the prepared emulsion has better emulsifying activity and emulsifying stability, and can widen the application range of the citrus fiber in the industries of food ingredients and the like.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (3)
1. A preparation method of citrus fiber emulsion is characterized by comprising the following preparation steps:
(1) grinding citrus fibers and sieving the ground citrus fibers with a sieve of 80-120 meshes to obtain citrus fiber powder;
(2) adding citrus fiber powder into deionized water to prepare 0.25-3.0 wt.% of citrus fiber suspension, and shearing at 10000-12000 rpm for 2-5 min to obtain a citrus fiber solution;
(3) adding the citrus fiber solution into the oil phase, and homogenizing at 10000-12000 rpm for 2-5 min to obtain citrus fiber emulsion;
the citrus fiber in the step (1) is from residues after pectin is extracted from citrus peel; the pectin includes high ester pectin, low ester pectin, and amidated pectin;
the step (1) of grinding powder refers to grinding powder for 3-6 times by using a grinder with power of 650-1000W;
in the step (3), the oil phase is at least one selected from soybean oil, corn oil and salad oil;
in the step (3), the mass fraction of the oil phase in the obtained emulsion is 15-35%.
2. A method of preparing a citrus fiber emulsion according to claim 1, wherein: the concentration of the citrus fiber suspension in the step (2) is 1.0-3.0 wt.%.
3. A citrus fiber emulsion characterized by: prepared by the method of any one of claims 1 to 2.
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| CN109222057A (en) * | 2018-07-27 | 2019-01-18 | 华南理工大学 | A kind of Pickering lotion and preparation method thereof that citrus fruit fibres are stable |
| CN114982976A (en) * | 2022-06-01 | 2022-09-02 | 华南理工大学 | Insoluble soybean fiber and preparation method and application thereof |
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| EP2597969B1 (en) * | 2010-07-30 | 2020-10-14 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus pulp |
| EP3131421B1 (en) * | 2013-12-10 | 2018-03-21 | Unilever NV | Method for preparation of an oil-in-water emulsion |
| EP3328211B1 (en) * | 2015-07-30 | 2024-01-10 | Cargill, Incorporated | Dry citrus fibers and uses thereof |
| CN106690271A (en) * | 2017-01-11 | 2017-05-24 | 华南理工大学 | Preparation method of nano emulsion for improving bioavailability of xanthophyll |
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Effective date of registration: 20211011 Address after: 344500 Gold Industrial Park, Nanfeng Industrial Park, Fuzhou City, Jiangxi Province Applicant after: Jiangxi Laimeng Biotechnology Co.,Ltd. Address before: 511458 Guangzhou Institute of industry, Huagong University, No. 25, Huanshi Avenue South Road, Nansha District, Guangzhou, Guangdong Applicant before: South China University of Technology |
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Denomination of invention: A citrus fiber lotion and its preparation method Effective date of registration: 20230625 Granted publication date: 20211029 Pledgee: Agricultural Bank of China Limited HUAIJI County sub branch Pledgor: Jiangxi Laimeng Biotechnology Co.,Ltd. Registration number: Y2023980045652 |
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