CN109393433B

CN109393433B - Emulsifier for sauce and preparation method thereof

Info

Publication number: CN109393433B
Application number: CN201811236136.7A
Authority: CN
Inventors: 马志明
Original assignee: Guangzhou Kegu Food Co ltd
Current assignee: Guangzhou Kegu Food Co ltd
Priority date: 2018-10-23
Filing date: 2018-10-23
Publication date: 2021-12-10
Anticipated expiration: 2038-10-23
Also published as: CN109393433A

Abstract

The invention relates to the field of food emulsifiers, in particular to an emulsifier for sauce and a preparation method thereof. The invention provides an emulsifier for sauce, which at least comprises the following components in parts by weight: 0.5-5 parts of component A; 0.1-10 parts of a component B; 0.1-3 parts of starch phosphate; 2-60 parts of water; wherein the component A consists of sodium caseinate and polyglycerol fatty acid ester; the component B consists of fatty glyceride and modified starch. The emulsifier provided by the invention can form a stable oil-in-water system through the mutual synergistic effect of the components, and the light transmittance is basically unchanged after the emulsifier is placed at 50 ℃ for 1 month, which shows that the emulsifier also has good stability at high temperature. The grain diameter of the emulsifier is less than 160nm, the permeability is good, and the stability of the emulsifier is further improved. In sensory evaluation, both the mouthfeel and stability of the emulsifier were 8.0 points or more.

Description

Emulsifier for sauce and preparation method thereof

Technical Field

The invention relates to the field of food emulsifiers, in particular to an emulsifier for sauce and a preparation method thereof.

Background

The seasoning sauce is a sauce-shaped seasoning for coordinating the taste of various foods so as to meet the requirements of eaters. The product is popular with the public because of the characteristics of good taste, convenient eating, capability of increasing the appetite of consumers during dining and the like. But also has some disadvantages, especially under the condition of high salt and high oil content, the phenomena of oil precipitation, layering and the like always exist in the aspect of the quality stability of the sauce system; stabilizers, such as modified starch, xanthan gum, emulsifiers and the like, are often added in industrial production to play roles in thickening and emulsion stabilization. But the functional characteristics and preparation sources of the materials are different, and the quality system of the sauce is stable by increasing the viscosity of the sauce; moreover, the traditional emulsifier has poor effect, and cannot form a stable oil-in-water system, so that the stability is insufficient, and the sauce can emit the taste of grease.

Therefore, it is highly desirable to provide an emulsifier which has high stability at high temperature and at the same time enhances the taste of the sauce.

Disclosure of Invention

In order to solve the technical problem, the first aspect of the invention provides an emulsifier for sauce, which at least comprises the following components in parts by weight:

wherein the component A consists of sodium caseinate and polyglycerol fatty acid ester; the component B consists of fatty glyceride and modified starch.

As a preferable technical scheme, the weight part ratio of the sodium caseinate to the polyglycerol fatty acid ester is (1-2): 1.

in a preferred embodiment, the fatty acid glyceride is a fatty acid monoglyceride and/or fatty acid diglyceride.

As a preferred technical scheme, the modified starch is octenyl succinic acid starch ester.

As a preferable technical scheme, the weight part ratio of the modified starch to the fatty glyceride is (1: 2) - (2: 1).

As a preferable technical scheme, the starch phosphate is hydroxypropyl distarch phosphate and/or acetylated distarch phosphate.

As a preferable technical scheme, the emulsifier further comprises the following components in parts by weight: 1-10 parts of cellulose, 1-10 parts of polysaccharide and 1-10 parts of salt.

In a preferred embodiment, the cellulose is at least one selected from the group consisting of methyl cellulose, ethyl cellulose, methylhydroxypropyl cellulose, carboxymethyl cellulose, hydroxymethyl cellulose, hydroxypropyl cellulose, nitrocellulose, sodium cellulose sulfate, sodium carboxymethyl cellulose, and crystalline cellulose.

In a preferred embodiment, the polysaccharide is at least one selected from the group consisting of soybean polysaccharide, xanthan gum, rice bran polysaccharide, gum arabic, modified starch, modified cellulose, pectin, and galactomannan.

The second aspect of the invention provides a preparation method of the emulsifier, which at least comprises the following steps:

s1, dissolving starch phosphate in water, and stirring at 1000-1200 rpm for 20-30 min;

s2, heating the solution obtained in the step S1 to 40-80 ℃, sequentially adding the component A and the component B, and stirring at 1000-1500 rpm for 30-40 min;

and S3, sequentially adding cellulose, polysaccharide and table salt into the solution obtained in the step S2, and uniformly stirring to obtain the cellulose polysaccharide-cellulose composite material.

Has the advantages that: the emulsifier provided by the invention can form a stable oil-in-water system through the mutual synergistic effect of the components. After being placed at 50 ℃ for 1 month, the light transmittance is basically unchanged, which indicates that the emulsifier also has good stability at high temperature. The grain diameter of the emulsifier is less than 160nm, the permeability is good, and the stability of the emulsifier is further improved. In sensory evaluation, both the mouthfeel and stability of the emulsifier were 8.0 points or more.

Detailed Description

For purposes of the following detailed description, it is to be understood that the invention may assume various alternative variations and step sequences, except where expressly specified to the contrary. Moreover, other than in any operating examples, or where otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that may vary depending upon the desired properties to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

Notwithstanding that the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. Any numerical value, however, inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

When a range of values is disclosed herein, the range is considered to be continuous and includes both the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, all ranges disclosed herein are to be understood to encompass any and all subranges subsumed therein. For example, a stated range from "1 to 10" should be considered to include any and all subranges between the minimum value of 1 and the maximum value of 10. Exemplary subranges of the range 1 to 10 include, but are not limited to, 1 to 6.1, 3.5 to 7.8, 5.5 to 10, and the like.

In order to solve the above problems, a first aspect of the present invention provides an emulsifier for sauce, comprising at least the following components in parts by weight:

As a preferred embodiment, the emulsifier comprises at least the following components in parts by weight:

Component A

In the present application, the term "a-component" refers to a mixture consisting of sodium caseinate and polyglyceryl fatty acid ester.

Casein sodium salt

Sodium caseinate, also called sodium caseinate, sodium caseinate or casein in this application, is the sodium salt of casein, the major protein in milk. The sodium caseinate contains various amino acids required by human body, has high nutritive value, and can be used as nutrition enhancer. It is a white or yellowish granule or powder obtained by treating casein curd with an alkaline substance (such as sodium hydroxide) to convert water-insoluble casein into a soluble form.

The applicant has found that there may be differences in the process for producing sodium caseinate, among others, low, medium and high viscosity sodium caseinate. High viscosity products are generally newtonian fluids at concentrations below 6% to 7%, i.e. their viscosity is independent of shear rate; above this concentration, however, the polymer exhibits pseudoplasticity, i.e., its viscosity decreases with increasing shear rate. Low viscosity products are generally Newtonian fluids at concentrations below l 0% to l 2%, above which they are pseudoplastic.

The sodium caseinate in the application contains a large number of proline residues with pyrrole ring structures, and is distributed on a peptide chain more intensively, so that the formation of an ordered structure such as a-spiral and S-sheet layers in a secondary structure of the protein is limited, and the casein is randomly curled. And the residual water residues in the sodium caseinate are distributed unevenly and the first 40-50 amino acids at the N-terminal end are aggregated.

The addition of sodium caseinate in the present application is mainly to reduce the tension of the oil-water interface and form a balanced and stable emulsion in the oil-water-emulsifier interface. And the oil and water retention force can be enhanced, and syneresis is prevented. During sauce processing, all components are uniformly distributed, so that the sauce texture and mouthfeel are further improved.

In the application, the relative molecular mass of the sodium caseinate is 75000-375000; in a preferred embodiment, the relative molecular mass of the sodium caseinate is 100000-200000; preferably, the sodium caseinate has a relative molecular mass of 150000.

In the application, the protein content in the sodium caseinate is more than 90%; as a preferred embodiment, the protein content of the sodium caseinate is greater than 94%.

In this application, sodium caseinate was purchased from Zhengxing food additives, Inc., Henan.

Polyglyceryl fatty acid ester

Polyglyceryl fatty acid ester (PGFE), abbreviated as polyglyceryl ester, is an ester of polyglyceryl and fatty acid. The invention uses the polyglyceryl fatty acid ester product with HLB value of 12 of Shanghai Dong daily auxiliary agent Limited company of Jiaxing city.

The applicant finds that sodium caseinate molecules contain a large amount of hydrophilic polar groups such as amino groups and carboxyl groups, so that the molecules have strong association capacity with water and weak acting force with oily substances, emulsion droplets with large particle sizes are easily formed during emulsification of products, and the formed emulsion droplets are small in wall thickness and weak in density. After the polyglycerol fatty acid ester is added, the stability of the emulsifier is greatly improved. The applicant believes that the possible reason is that the polyglycerol fatty acid ester has a linear long-chain structure, and can improve the acting force between the sodium caseinate molecule and the oil to some extent, improve the interface stability between oil and water, and thus improve the stability of the emulsifier.

In a preferred embodiment, the weight ratio of the sodium caseinate to the polyglycerol fatty acid ester is (1-2): 1.

preferably, the weight part ratio of the sodium caseinate to the polyglycerol fatty acid ester is 1.5: 1.

the weight ratio of the sodium caseinate to the polyglycerol fatty acid ester is more than 2: 1, the formed emulsion drop has larger grain diameter, poorer system permeability, poorer stability and poorer mouthfeel. The weight ratio of the sodium caseinate to the polyglycerol fatty acid ester is less than 1: 1, the amount of formed emulsion droplets is small and the stability is poor.

B component

In the present application, the term "B-component" refers to a mixture consisting of fatty acid glycerides and modified starch.

Fatty acid glycerides

In one embodiment, the fatty acid glyceride is at least one selected from the group consisting of a fatty acid monoglyceride, a fatty acid diglyceride, and a fatty acid triglyceride.

The fatty acid monoglyceride has a lipophilic long-chain alkyl group R and two hydrophilic hydroxyl groups, and thus has a good surface appearanceSurface active, structure is

The di-fatty acid glyceride has only one hydroxyl group in the molecule.

The fatty acid triglyceride has no hydroxyl group in the molecule.

Preferably, the fatty acid glyceride is a mono-fatty acid glyceride.

Examples of the fatty acid monoglyceride include: glyceryl oleate, glyceryl linoleate, glyceryl palmitate, glyceryl behenate, glyceryl stearate, glyceryl laurate, glyceryl linolenate, and the like.

More preferably, the fatty acid glyceride is glycerol laurate.

The glyceryl laurate was purchased from Haian petrochemical plants in Jiangsu province.

Modified starch

Starch is a natural high molecular compound of polysaccharide substances formed by polycondensation of glucose, is a renewable substance with the most abundant natural sources, is degradable, and cannot cause pollution to the environment. A large number of reactive hydroxyl groups exist in the molecular chain, so that a structural basis is provided for the modification of the starch. The modified starch is prepared by introducing new functional groups on starch molecules or changing the size of the starch molecules and the properties of starch granules by physical, chemical or enzymatic treatment on the basis of the inherent characteristics of the natural starch, so as to improve the performance of the starch and expand the application range of the starch, thereby changing the natural characteristics of the starch and enabling the starch to be more suitable for the requirements of certain applications.

As a preferred embodiment, the modified starch is starch octenyl succinate.

The alkenyl succinic acid starch ester in the application is white powder, non-toxic and free from peculiar smell. Has better stability in acid and alkaline solutions. The structural formula is as follows:

the starch octenyl succinate has good fluidity and hydrophobicity, can prevent the aggregation of starch granules, can be uniformly dispersed in the emulsion, and ensures that the emulsion has good fluidity. The applicant found that starch octenylsuccinate significantly reduces the interfacial tension of oil and water at the oil-water interface after emulsification and homogenization in an oil-in-water emulsion. However, starch octenylsuccinate is insoluble in water and has a relatively high molecular weight ratio, and therefore, the surface tension is reduced at a slower rate than that of water-soluble small-molecule anionic surfactants. The emulsifying and stabilizing mechanism of the octenyl succinic acid starch ester is mainly the steric hindrance effect, namely, the steric hindrance effect generated by starch macromolecules adhered on an interface or dispersed among colloidal particles is determined, so that an oil/water emulsifying system has good stability. However, since starch molecules are large and adsorbed on the newly formed interface, and a strong interface film is formed on the oil-water interface, the oil-water interface is stable at a relatively slow speed, and the emulsification effect can be seen only after homogenization.

Starch octenyl succinate in the present application has a content of 1: 1, the formed emulsion membrane has stronger acting force with water and oil. However, since it is insoluble in water and has a large cyclic structure, the emulsification rate is slow and the emulsification effect is not satisfactory. And the arrangement speed of molecular chains is slow due to the large ring-shaped structure in the molecule of the octenyl succinic acid starch ester, so that the formed micelle is loose, has larger particle size and has poorer stability.

The applicant finds that after the fatty glyceride is added, the emulsifying speed of the octenyl succinic acid starch ester can be accelerated, and the stability of the emulsifier is improved. The applicant believes that the possible reasons are that fatty acid glycerides have a longer molecular chain structure, the chain segment is easy to rotate and change its conformation, the migration rate of the hydrophilic group and the hydrophobic group into the water and oil components, respectively, is faster, so that a looser interfacial film is formed between the oil and water, and the holes generated by the movement of the fatty acid glycerides can supply the speed of the movement and adsorption of the ring structure in the octenyl starch succinate onto the interfacial film, so as to accelerate the emulsification speed.

In a preferred embodiment, the weight ratio of the modified starch to the fatty acid glyceride is (1: 2) to (2: 1).

Preferably, the weight ratio of the modified starch to the fatty glyceride is 1: 1.

in the present application, the starch octenyl succinate is purchased from Zheng Wangbu chemical products, Inc.

As a preferred embodiment, the weight percentages of the component A and the component B are (1-2): (1-1.5).

The cyclic structure in the component B in the application makes the membrane formed at the oil-water interface thicker, but because the cyclic structure moves or changes the existing conformational capacity worse, the density of the membrane is not high, when the temperature of the system is higher, the macromolecular structure in the system obtains enough energy to move, so that the oily matter coated in the micelle flows out of the micelle through the gap in the membrane to cause the phenomena of oil precipitation or stratification and the like. In addition, the interfacial film formed by the component B has uneven surface and is easy to agglomerate. The component A is mainly in a long-chain molecular structure and randomly inserted into an interface film formed by the component B to form an interpenetrating network film structure, so that the strength of the film is further stabilized. In addition, due to the strong action force of the sodium caseinate and the polyglycerol fatty acid ester in the component A on water and oily substances, smoother films are formed on the outer surface and the inner surface of the film respectively, the friction force among emulsion drops is reduced, and the influence on the stability caused by the friction demulsification among the emulsion drops is avoided. Meanwhile, the smooth film on the surface of the micelle can avoid the gradual meshing and agglomeration of emulsion droplets, and the stability of the system is improved. The stability is affected when the proportion between the component A and the component B is changed too much, and when the component B is too much, the emulsion droplets are large in particle size, loose, and easy to agglomerate, settle and separate out oil; when the component A is much, the emulsion breaking and the layering can be carried out at high temperature.

As a preferred embodiment, the content of the component A and the component B is between 8 and 18 wt%.

When the content of the component A and the component B is more than 18 wt%, the mouthfeel is affected, and when the content of the component A and the component B is less than 8 wt%, the amount of formed micelles is small, the particle size of the micelles is large, and the stability of the emulsifier is also affected.

Starch phosphate

The starch phosphate is a starch ester derivative formed by esterifying hydroxyl in glucose residues in starch with phosphate, and comprises phosphate monoester starch and phosphate diester starch. The dispersion can be mixed with animal glue, vegetable glue, polyvinyl alcohol and polyacrylate. Granular starch phosphate is insoluble or slightly soluble in water. The starch phosphate can absorb water to expand in cold water or hot water, can restrict a large amount of water, promotes the adhesion among meat pieces, and is added with holes; the dispersion liquid is transparent, has high viscosity and good aging stability, can provide a product with a fine tissue structure, and has a smooth and flat section and good elasticity and toughness.

The applicant finds that the starch phosphate shows excellent dispersion stability when the degree of substitution is 0.02-0.1%. At a degree of substitution of about 0.07, the degree of water swelling is related to the hardness of water, and the viscosity is affected by pH. Increasing the degree of substitution lowers the gelatinization temperature.

In a preferred embodiment, the degree of substitution of the starch phosphate is 0.02 to 0.1%.

The degree of substitution is measured in this application using a spectrophotometer method. The method comprises the following specific steps:

1) the combined phosphorus in the starch phosphate is decomposed by concentrated sulfuric acid and converted into phosphoric acid. Then reacts with ammonium molybdate in the presence of strong acid and reducing agent to generate ammonium phosphomolybdate, which is reduced to blue molybdenum blue.

2) And (3) taking monopotassium phosphate as a standard and a reagent as a blank, measuring the absorbance at 690nm by using a 1cm cuvette, and drawing a standard curve of the absorbance and the phosphorus content to obtain a standard curve equation.

3) And testing the absorbance of the sample, and substituting the obtained absorbance into a standard curve equation to obtain the substitution degree.

In a preferred embodiment, the starch phosphate is hydroxypropyl distarch phosphate and/or acetylated distarch phosphate.

As a preferred embodiment, the emulsifier further comprises the following components in parts by weight: 1-10 parts of cellulose, 1-10 parts of polysaccharide and 1-10 parts of salt.

Preferably, the emulsifier further comprises the following components in parts by weight: 2 parts of cellulose, 2 parts of polysaccharide and 2 parts of salt.

Preferably, the cellulose is carboxymethyl cellulose.

As a preferred embodiment, the polysaccharide is at least one selected from the group consisting of soybean polysaccharide, xanthan gum, rice bran polysaccharide, gum arabic, modified starch, modified cellulose, pectin, and galactomannan.

Preferably, the polysaccharide is a soy polysaccharide.

The polysaccharide plays an important role in the structure and stability of food, and the addition of the polysaccharide can greatly improve the rheological property of an emulsifier continuous phase or form a space network structure to prevent a phase separation phenomenon caused by thermodynamic incompatibility or a layering phenomenon caused by gravity.

Common salt in the present application is not particularly limited.

The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.

In addition, the starting materials used are all commercially available, unless otherwise specified.

Examples

Example 1

Example 1 provides an emulsifier for sauces, comprising the following components in parts by weight:

wherein the component A consists of 0.25 part of sodium caseinate and 0.25 part of polyglycerol fatty acid ester; the component B consists of 0.066 part of fatty glyceride and 0.034 part of modified starch.

The glycerol stearate is glycerol laurate, the modified starch is octenyl succinic acid starch ester, the starch phosphate is hydroxypropyl distarch phosphate, the cellulose is carboxymethyl cellulose, and the polysaccharide is soybean polysaccharide.

Example 1 provides a method for preparing the emulsifier, comprising the steps of:

s1, dissolving starch phosphate into water, and stirring at 1200rpm for 25 min;

s2, heating the solution obtained in the step S1 to 60 ℃, sequentially adding the component A and the component B, and stirring at 1400rpm for 30 min;

Example 2

Embodiment 2 provides an emulsifier for sauce, comprising the following components in parts by weight:

wherein the component A consists of 2.5 parts of sodium caseinate and 2.5 parts of polyglycerol fatty acid ester; the component B consists of 6.6 parts of fatty glyceride and 3.4 parts of modified starch.

Example 2 provides a method for preparing the emulsifier, which comprises the same specific steps as example 1.

Example 3

Embodiment 3 provides an emulsifier for sauces, comprising the following components in parts by weight:

wherein the component A consists of 1.2 parts of sodium caseinate and 1.2 parts of polyglycerol fatty acid ester; the component B consists of 0.8 part of fatty glyceride and 0.4 part of modified starch.

Example 3 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 4

Embodiment 4 provides an emulsifier for sauces, comprising the following components in parts by weight:

wherein the component A consists of 1.2 parts of sodium caseinate and 1.2 parts of polyglycerol fatty acid ester; the component B consists of 1.6 parts of fatty glyceride and 0.8 part of modified starch.

Example 4 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 5

Example 5 provides an emulsifier for sauce, which is the same as example 4 in terms of specific raw materials and parts by weight, except that the component a is composed of 1.6 parts of sodium caseinate and 0.8 part of polyglycerin fatty acid ester.

Example 5 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 6

Example 6 provides an emulsifier for sauce, which is the same as example 4 in terms of specific raw materials and parts by weight, except that the component a is composed of 1.44 parts of sodium caseinate and 0.96 part of polyglycerin fatty acid ester.

Example 6 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 7

Example 7 provides an emulsifier for sauce, which has the same specific raw materials and weight parts as example 6, except that the component B consists of 0.8 part of fatty glyceride and 1.6 parts of modified starch.

Example 7 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 8

Example 8 provides an emulsifier for sauce, which is the same as example 6 in terms of raw materials and weight parts, except that the component B consists of 1.2 parts of fatty glyceride and 1.2 parts of modified starch.

Example 8 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 9

Example 9 provides an emulsifier for sauce, which comprises the same raw materials and weight parts as example 8, except that the starch phosphate is acetylated distarch phosphate.

Example 9 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Example 10

Example 10 provides an emulsifier for sauce, which comprises the same raw materials and weight parts as example 8, except that the starch phosphate comprises 0.5 part of hydroxypropyl distarch phosphate and 0.5 part of acetylated distarch phosphate.

Example 10 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 1

Comparative example 1 provides an emulsifier for sauce, which was prepared using the same ingredients and weight parts as in example 10, except that the a component was composed of 2.4 parts of sodium caseinate.

Comparative example 1 provides a method for preparing the emulsifier, and the specific steps are the same as those of example 1.

Comparative example 2

Comparative example 2 provides an emulsifier for sauce, which was prepared using the same ingredients and weight parts as in example 10, except that the B component consisted of 2.4 parts of modified starch.

Comparative example 2 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 3

Comparative example 3 provides an emulsifier for sauce, which was prepared using the same ingredients and weight parts as in example 10, except that the a component was composed of 2.4 parts of polyglycerin fatty acid ester.

Comparative example 3 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 4

Comparative example 4 provides an emulsifier for sauce, which was prepared using the same raw materials and in the same parts by weight as in example 10, except that the B component consisted of 2.4 parts of glyceryl stearate.

Comparative example 4 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 5

Comparative example 5 provides an emulsifier for sauces comprising the following components in parts by weight:

wherein the component A consists of 5.76 parts of sodium caseinate and 3.84 parts of polyglycerol fatty acid ester; the component B consists of 1.2 parts of fatty glyceride and 1.2 parts of modified starch.

The glycerol stearate is glycerol laurate, the modified starch is octenyl succinic acid starch ester, the starch phosphate is composed of 0.5 part of hydroxypropyl distarch phosphate and 0.5 part of acetylated distarch phosphate, the cellulose is carboxymethyl cellulose, and the polysaccharide is soybean polysaccharide.

Comparative example 5 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 6

Comparative example 6 provides an emulsifier for sauces comprising the following components in parts by weight:

wherein the component A consists of 0.48 part of sodium caseinate and 0.32 part of polyglycerol fatty acid ester; the component B consists of 1.2 parts of fatty glyceride and 1.2 parts of modified starch.

Comparative example 6 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 7

Comparative example 7 provides an emulsifier for sauces comprising the following components in parts by weight:

wherein the component A consists of 9 parts of sodium caseinate and 6 parts of polyglycerol fatty acid ester; the component B consists of 8 parts of fatty glyceride and 8 parts of modified starch.

Comparative example 7 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Comparative example 8

Comparative example 8 provides an emulsifier for sauces comprising the following components in parts by weight:

wherein the component A consists of 0.3 part of sodium caseinate and 0.2 part of polyglycerol fatty acid ester; the component B consists of 0.4 part of fatty glyceride and 0.4 part of modified starch.

Comparative example 8 provides a method for preparing the emulsifier, the specific steps are the same as example 1.

Performance testing

The emulsifiers described in examples 1 to 10 and comparative examples 1 to 8 were subjected to the performance test, and the results are shown in Table 1.

High-temperature stability: 50mL of the emulsifier is taken in a test tube, sealed and kept stand at 50 ℃, and the initial light transmittance and the light transmittance of the emulsifier upper layer solution after 1 month are respectively tested.

The particle size of the emulsion droplets is as follows: the particle size of the emulsifier was tested at room temperature using a Nicomp 380DLS nanosized particle size analyzer.

Sensory testing mouthfeel and stability: the sensory panel consisted of 8 food professionals. And respectively evaluating the mouthfeel and the stability of the sample by adopting 9 grades, wherein each mouthfeel evaluation interval is more than 5min so as to eliminate the influence of the previous sample. Table 1 and table 2 are sensory test taste scoring criteria and stability scoring criteria, respectively.

TABLE 1 taste scoring criteria

Scoring criteria	Good taste	In general	Bland or odorous
				Score of	7～9	4～6	1～3

TABLE 2 stability scoring criteria

Scoring criteria	Uniform and fine	Unevenness of	Layering
				Score of	7～9	4～6	1～3

TABLE 3 results of performance test of emulsifiers of examples 1 to 10 and comparative examples 1 to 8

As can be seen from the above table, the emulsifiers described in examples 1 to 10 can form a stable oil-in-water system through the mutual synergistic effect of the components, and the light transmittance is basically unchanged after the emulsifier is placed at 50 ℃ for 1 month, which indicates that the emulsifiers also have good stability at high temperature. The grain diameter of the emulsifier is less than 160nm, the permeability is good, and the stability of the emulsifier is further improved. In sensory evaluation, both the mouthfeel and stability of the emulsifier were 8.0 points or more.

As can be seen from comparative examples 5 and 6, when the component A is too much, the emulsion is broken and layered at high temperature, and when the component B is too much, the emulsion drops have large particle size and are loose and easy to agglomerate, settle and separate out oil. As can be seen from comparative examples 7 and 8, the content of the A component and the B component greater than 18 wt% affects the mouthfeel, and the content of the A component and the B component less than 8 wt% causes a small amount of micelles to be formed, the micelle diameter is large, and the stability of the emulsifier is affected.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or change the technical content of the above disclosure into equivalent embodiments with equivalent changes, but all those simple modifications, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention still belong to the protection scope of the present invention.

Claims

1. The emulsifier for the sauce is characterized by comprising the following components in parts by weight: 2.4 parts of a component A, 2.4 parts of a component B, 1 part of starch phosphate, 2 parts of cellulose, 2 parts of polysaccharide, 2 parts of salt and 30 parts of water; the component A consists of sodium caseinate and polyglycerol fatty acid ester; the component B consists of fatty glyceride and modified starch; the weight ratio of the sodium caseinate to the polyglycerol fatty acid ester is (1-2): 1; the weight ratio of the modified starch to the fatty glyceride is (1: 2) - (2: 1); the modified starch is starch octenyl succinate; the content ratio of hydrophilic groups to hydrophobic groups of the starch octenyl succinate is 1: 1; the fatty acid glyceride is lauric glyceride; the cellulose is carboxymethyl cellulose; the polysaccharide is soybean polysaccharide; the starch phosphate is hydroxypropyl distarch phosphate.

2. A method for preparing the emulsifier according to claim 1, comprising the steps of: