CN110089694B - Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof - Google Patents

Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof Download PDF

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CN110089694B
CN110089694B CN201910379047.6A CN201910379047A CN110089694B CN 110089694 B CN110089694 B CN 110089694B CN 201910379047 A CN201910379047 A CN 201910379047A CN 110089694 B CN110089694 B CN 110089694B
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emulsion gel
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phytosterol
emulsion
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杨严俊
李俊华
常翠华
苏宇杰
顾璐萍
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Jiangnan University
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    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
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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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses an egg yolk-phytosterol-polysaccharide composite emulsion gel and a preparation method thereof, and belongs to the technical field of saturated fat substitute processing. The invention utilizes the emulsification and crystallization regulation effects of egg yolk to regulate and control the crystallization form of phytosterol in emulsion gel while emulsifying liquid oil, firstly prepares high oil phase oil-in-water emulsion turbid liquid, and then utilizes the heating, cooling and gelling effects of edible gum to obtain a semisolid plastic fat product with low liquid drop loss. The yolk-phytosterol-polysaccharide composite emulsion gel prepared by the invention not only can be used as a substitute fat of high-saturated animal fat, but also can be used as a delivery carrier of fat-soluble nutrients, and has wide application prospects in low-saturated fat foods and fat-soluble nutrient fortified foods.

Description

Egg yolk-phytosterol-polysaccharide composite emulsion gel and preparation method thereof
Technical Field
The invention belongs to the technical field of saturated fat substitute processing, and particularly relates to an egg yolk-phytosterol-polysaccharide composite emulsion gel and a preparation method thereof.
Background
Plastic fats, such as animal fats, play an important role in the formation of network structures and organoleptic features in foods, and are widely used in the food industry. However, the fat contains more high-saturation fatty acid, and excessive intake of the fat can cause adverse effects on human health and even obviously increase the incidence rate of cardiovascular diseases. Therefore, the development of a novel solidified oil which has the advantages of plastic fat processing performance and low saturated fatty acid of liquid oil has great significance and value for reducing the content of saturated fatty acid in food and improving the nutritional quality of food.
Emulsion gels are a class of semi-solid complex colloids possessing both emulsion and gel characteristics. In recent years, emulsion gels have been receiving more and more attention in the food industry, and not only have good animal lipid substitution characteristics, but also have the capability of loading and releasing active substances, and are receiving wide attention from scholars at home and abroad. The protein and polysaccharide belong to natural high molecular polymers, and can form a network through intermolecular interaction (such as hydrogen bond, electrostatic force, covalent crosslinking and the like) or be adsorbed at an oil/water interface together, thereby playing a role of stabilizing oil drops, and being common raw materials for preparing emulsion gel. The emulsion gel formed by using simple polysaccharide as the emulsifying gel agent has the problem of great drop loss due to the insufficiency of the emulsifying capacity. Emulsion prepared from protein and polysaccharide complex can be heated to form emulsion gel with certain solid property. The proportion of protein polysaccharide is directly related to the water and oil holding capacity of the emulsion gel formed by the protein polysaccharide, and excessive protein can cause the two to be separated, so that the loss of the formed emulsion gel liquid drop is increased, the oil and fat load capacity is reduced, and the application of the emulsion gel is limited.
Disclosure of Invention
The invention aims to provide a preparation method of yolk-phytosterol-polysaccharide composite emulsion gel aiming at the current situation, which utilizes the high emulsibility of yolk to liquid oil, the oil solidification effect of yolk lecithin induced phytosterol crystal morphology change and the thickening and gelling effect of polysaccharide to prepare ternary composite oil-in-water emulsion, and then the plastic fat product is obtained by heating and cooling. The prepared yolk-phytosterol-polysaccharide composite emulsion gel not only can be used as a substitute fat of high-saturation animal fat, but also can be used as a delivery carrier of fat-soluble nutrients, and has a good application prospect in the field of health foods.
Egg yolk has been used in a large number of mayonnaise and salad dressing processes with high oil content having various taste characteristics due to its excellent emulsifying properties over a wide range of pH and ionic strength. Phytosterol is an important small molecule oil gel, which cannot solidify liquid oil by itself, and can solidify the liquid oil after being heated and cooled by combining with crystallization modifiers such as phospholipid and the like, however, the small molecule oil gel has no rigid gel network structure, and the physical property characteristics of solidified lipid and adipose cell tissues are greatly different, so that the application of the small molecule oil gel as plastic fat in food processing is limited. Polysaccharides, also known as hydrocolloids, act as stabilizers in emulsion systems, stabilizing emulsion gels by changing interfacial films, increasing continuous phase viscosity, and forming three-dimensional network structures. The polysaccharide can be mainly divided into non-gelling polysaccharide and gelling polysaccharide, the non-gelling polysaccharide (such as xanthan gum and the like) has the characteristic of thickening stability, and the gelling polysaccharide (such as gellan gum and the like) can enable solution to generate solution-gel conversion so as to form a more stable gel network and endow the emulsion gel with certain animal fat tissue structure characteristics. The egg yolk used in the invention contains rich lecithin which is not only an important substance for the emulsification of the egg yolk, but also can induce the crystal form of the phytosterol after being heated and melted to be converted from granular to needle-shaped crystal, so that the solid attribute of the vegetable oil is increased, and the loss of liquid drops of the cooled composite emulsion gel is obviously reduced, thereby solving the problem of large oil drop loss of the protein-polysaccharide composite emulsion gel after being heated, and obtaining the ternary composite emulsion gel with stronger controllability of the solid characteristics.
The invention aims to provide a yolk-phytosterol-polysaccharide composite emulsion gel, which comprises the following components in parts by weight: 3 to 10 parts of yolk, 6 to 12 parts of phytosterol, 0.2 to 1.5 parts of polysaccharide, 40 to 80 parts of low saturated liquid oil, 0.05 to 0.5 part of phosphate, 0.05 to 0.5 part of carbonate, 0.1 to 1.5 parts of edible salt, 0.1 to 10 parts of white sugar and 10 to 50 parts of water; heating and uniformly mixing the components according to the weight part ratio, and cooling to obtain the composite emulsion gel. .
In one embodiment of the invention, the parts by weight of egg yolk in the composition are preferably 5-7 parts.
In one embodiment of the invention, the phytosterol is one or more of beta-sitosterol, stigmasterol, campesterol and campesterol.
In one embodiment of the invention, the polysaccharide comprises one or more of gellan gum, carrageenan, guar gum, xanthan gum, locust bean gum.
In one embodiment of the present invention, the low saturated fat liquid oil comprises one or more of DHA algae oil, walnut oil, tomato seed oil, perilla oil, beta-carotene oil, lutein oil, curcumine oil, zanthoxylum oil and capsicum oil.
In one embodiment of the invention, the phosphate comprises one or more of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate, sodium dihydrogen phosphate, and disodium hydrogen phosphate.
In one embodiment of the invention, the carbonate salt comprises sodium bicarbonate and/or sodium carbonate.
In one embodiment of the present invention, the method for preparing the composite emulsion gel comprises:
(1) Mixing egg yolk, mixed phytosterol, polysaccharide, low-saturation liquid oil, phosphate, carbonate, edible salt, white sugar and water according to the weight part ratio, and emulsifying to form emulsion;
(2) And (2) heating the emulsion obtained in the step (1) at 55-95 ℃, and cooling to obtain emulsion gel.
In one embodiment of the invention, the egg yolk is separated by an egg separator.
In one embodiment of the present invention, the emulsification in step (1) is mixed emulsification in a high shear mixing emulsifier.
In one embodiment of the invention, the stirring speed of the scraper for mixing and emulsifying is 0-60 r/min, the homogenizing speed is 2000-4000 r/min, and the homogenizing time is 6-15 minutes.
In one embodiment of the present invention, the heating time in the step (2) is 5 to 30min.
In one embodiment of the present invention, the medium cooled in the step (2) comprises normal temperature drinking water.
In one embodiment of the present invention, the emulsion gel in the step (2) may be further stirred by a scraper stirrer and then homogenized for 0.5-5 min by a homogenizing rotor to form the emulsion droplet-filled gel in a semisolid state.
In one embodiment of the invention, the preparation method of the egg yolk-phytosterol-polysaccharide composite emulsion gel comprises the following specific steps:
(1) Separation of egg yolk: washing and drying eggs, and separating by using an egg separator to obtain egg yolks;
(2) Preparing an egg yolk-phytosterol-polysaccharide composite emulsion: mixing the yolk with other components in parts by weight as follows:
3-10 parts of egg yolk; 6-12 parts of phytosterol; 0.2 to 1.5 portions of polysaccharide; 40-80 parts of low-saturation liquid oil; 0.05-0.5 part of phosphate; 0.05 to 0.5 portion of carbonate; 0.1-1.5 parts of edible salt; 0.1-10 parts of white sugar; 10 to 50 portions of water, mixing and emulsifying the mixture of the components in a high-shear mixing emulsifying machine, stirring with a scraper at a rotating speed of 0 to 60r/min, homogenizing at a rotating speed of 2000 to 4000r/min, and homogenizing for 6 to 15 minutes;
(3) Formation of egg yolk-phytosterol-polysaccharide complex emulsion gel: and (3) heating and cooling the emulsion obtained in the step (2) to form gel, stirring by a scraper stirrer, homogenizing for 0.5-5 min in a short time by a homogenizing rotary head to form semisolid emulsion drop filling gel.
The second purpose of the invention is to provide a delivery method of fat-soluble nutrient, which comprises the steps of mixing 40-80 parts of fat-soluble nutrient with 3-10 parts of egg yolk, 6-12 parts of phytosterol, 0.2-1.5 parts of polysaccharide, 0.05-0.5 part of phosphate, 0.05-0.3 part of carbonate, 0.1-1.5 parts of edible salt, 0.1-10 parts of white sugar and 10-50 parts of water according to the weight part ratio to obtain emulsion gel, namely a delivery carrier embedded with the fat-soluble nutrient, so as to realize delivery of the fat-soluble nutrient.
A third object of the present invention is to provide a nutritional supplement comprising the above-described emulsion gel.
In one embodiment of the invention, the fat-soluble nutrient comprises one or more of lycopene, beta-carotene, lutein and curcumin.
The fourth object of the present invention is to provide a method for improving the nutritional quality of foods by replacing highly saturated fatty acids with the above emulsion gel.
The fifth object of the present invention is to apply the above egg yolk-phytosterol-polysaccharide complex emulsion gel or the above method for delivering fat-soluble nutrients to the food field.
The invention has the beneficial effects that:
(1) Yolk is used as a dual-function ingredient: the emulsifier and the sterol crystal modifier can effectively emulsify liquid oil and also can effectively change the crystallization state of the phytosterol after being heated and cooled, so that the solid property and the breaking force of the grease are enhanced to be not less than 140g; the loss of liquid drops is reduced, and the loss rate of the liquid drops does not exceed 20 percent.
(2) The preparation of the emulsion gel is completed in one step in a high-shear mixing emulsifying machine, so that the reduction of the production efficiency caused by multiple material addition and multiple processing operations is avoided.
(3) The emulsion gel prepared by the invention is a physical gel, does not change the chemical property of liquid oil, can be used as an animal saturated fat substitute and a delivery carrier of fat-soluble nutrients, has a load rate of over 80 percent, and has wide application prospect in low saturated fat foods and fat-soluble nutrient fortified foods.
Drawings
FIG. 1 is a polarization diagram of emulsion gel mixed phytosterol crystal state at different egg yolk addition levels; wherein, a, 0 part of yolk; b, 1 part of yolk; c, 5 parts of egg yolk; d, 10 parts of egg yolk.
Detailed Description
The invention is further illustrated below with reference to specific examples, without limiting the scope of protection of the invention:
breaking force and breaking distance test of emulsion gel:
and (3) putting 10g of the emulsion into a 20mL beaker, sealing, heating in a water bath kettle for a certain time, cooling, solidifying and forming, and measuring the hardness of the gel by adopting a puncture analysis mode. The measurement parameters are as follows: the speed before measurement is 2.0mm/s, the speed after measurement is 2.0mm/s, the puncture ratio is 50%, and the probe adopts a cylindrical probe P/0.5R.
Determination of the drop loss rate:
weighing 1g of the emulsion gel sample (m 0), placing the weighed sample in a 1.5mL centrifuge tube, weighing, recording the total mass m1 of the sample and the centrifuge tube, centrifuging for 5min at 5000r/min, sucking the free liquid separated out from the centrifuged sample by using a pipette, weighing the sample and the centrifuge tube again, and recording the mass m2. Drop loss was calculated according to the following equation:
Figure BDA0002052723690000041
loading rate of beta-carotene:
Figure BDA0002052723690000042
the method for measuring the content of beta-carotene comprises the following steps: taking 1g of sample, adding 1mL of ethanol and 3mL of n-hexane, carrying out vortex oscillation for 20s, and centrifuging for 5min at the rotating speed of 4,000g; transferring the upper n-hexane phase into a volumetric flask, repeating for several times until the supernatant becomes transparent, fixing the volume of the collected mixed solution by using the n-hexane, measuring the absorption value of the mixed solution under the wavelength of 450nm by using an ultraviolet visible spectrophotometer, taking the n-hexane as a blank sample, and calculating the content of the concentration of the beta-carotene according to a standard curve.
Mixing the phytosterol crystal state in the emulsion gel:
sucking 20 mu L of the heated emulsion, transferring the emulsion onto a preheated glass slide, covering a cover glass, naturally cooling for 24 hours, and observing the microstructure of the mixed phytosterol crystal under the condition of magnification of 100 times in a polarization mode.
Example 1:
(1) Separation of egg yolk: washing and drying the eggs, and separating by using an egg separator to obtain egg yolks;
(2) Preparing a yolk and polysaccharide composite emulsion:
mixing the yolk with other components in parts by weight as follows: 3 parts of egg yolk, 6 parts of phytosterol (beta-sitosterol), 0.4 part of gellan gum, 40 parts of walnut oil, 0.1 part of phosphate (0.05 part of sodium pyrophosphate and 0.05 part of sodium hexametaphosphate), 0.05 part of sodium bicarbonate, 0.1 part of edible salt, 50 parts of water and 0.1 part of white sugar; then mixing and emulsifying in a high-shear mixing and emulsifying machine, wherein the stirring speed of a scraper is 15r/min, the homogenizing speed is 2800r/min, and the homogenizing time is 15 minutes;
(3) Formation of egg yolk-polysaccharide complex emulsion gel: and (3) heating the emulsion obtained in the step (2) at 95 ℃ for 10 minutes, cooling to form gel, stirring by a scraper stirrer, homogenizing for 0.5min by a rotary head, and forming semisolid emulsion drop filling gel, namely emulsion gel.
Example 2:
(1) Separation of egg yolk: washing and drying eggs, and separating by using an egg separator to obtain egg yolks;
(2) Preparing a yolk and polysaccharide composite emulsion:
mixing the yolk with other components in parts by weight as follows: 5 parts of egg yolk, 8 parts of phytosterol (6 parts of beta-sitosterol and 2 parts of campesterol), 1 part of polysaccharide (0.9 part of carrageenan and 0.1 part of guar gum), 60 parts of perilla oil, 0.2 part of sodium tripolyphosphate, 0.1 part of sodium bicarbonate, 0.5 part of edible salt, 25 parts of water and 5 parts of white sugar; mixing and emulsifying in a high-shear mixing emulsifying machine after mixing, wherein the stirring speed of a scraper is 30r/min, the homogenizing speed is 3200r/min, and the homogenizing time is 10 minutes;
(3) Formation of egg yolk-polysaccharide complex emulsion gel: and (3) heating the emulsion obtained in the step (2) at 75 ℃ for 15 minutes, cooling to form gel, stirring by a scraper stirrer, homogenizing for 1 minute by a homogenizing rotor to form semisolid state emulsion drop filling gel, namely emulsion gel.
Example 3:
(1) Separation of egg yolk: washing and drying eggs, and separating by using an egg separator to obtain egg yolks;
(2) Preparing a yolk and polysaccharide composite emulsion:
mixing the yolk with other components in parts by weight as follows: 7 parts of egg yolk, 12 parts of phytosterol (2.8 parts of beta-sitosterol, 1.2 parts of campesterol, 0.8 part of brassicasterol and 1.2 parts of stigmasterol), 0.5 part of polysaccharide (0.45 part of carrageenan, 0.03 part of xanthan gum and 0.02 part of locust bean gum), 70 parts of DHA algal oil, 0.3 part of sodium hexametaphosphate, 0.1 part of sodium carbonate, 0.1 part of edible salt, 10 parts of water and 8 parts of white sugar; the components are mixed and emulsified in a high-shear mixing and emulsifying machine, the stirring speed of a scraper is 30r/min, the homogenizing speed is 3200r/min, and the homogenizing time is 10 minutes.
(3) Formation of egg yolk-polysaccharide complex emulsion gel: and (3) heating the emulsion obtained in the step (2) at 85 ℃ for 10 minutes, cooling to form gel, stirring by a scraper stirrer, homogenizing for 1 minute by a homogenizing rotor to form semisolid state emulsion drop filling gel, namely emulsion gel.
The gels obtained in examples 1 to 3 were subjected to the performance test, and the results are shown in Table 1.
TABLE 1 Performance results for the emulsion gels obtained in examples 1-3
Figure BDA0002052723690000061
Example 4:
referring to example 1, emulsion gels were prepared by replacing the egg yolk in the ingredients by 0 part, 1 part, and 10 parts, respectively, under otherwise identical conditions.
The results of the performance test of the obtained gel are shown in Table 2.
TABLE 2 Performance results of emulsion gels obtained at different egg yolk contents
Figure BDA0002052723690000062
Wherein, the emulsion gel formed by the method has the problems of easy free separation of liquid drops due to the condition of no yolk addition, low gel breaking force and insufficient emulsification capacity of gellan gum. At the addition amount of 1 part of egg yolk, the breaking force of the emulsion gel increased and the drop loss was also significantly reduced, and at 10 parts of egg yolk, although the breaking force of the emulsion gel was greater than that of example 1, the drop loss was significantly increased as compared to example 1. The inventors believe that this should be due to the incompatibility of too high a protein content in the egg yolk with the gellan gum, resulting in increased drop loss. Further increase the egg yolk dosage to 15 parts, the drop loss was over 30%.
Example 5:
referring to example 1, emulsion gels were prepared by replacing the weight parts of phytosterols in the composition with 0 parts, 3 parts, and 15 parts, respectively, without changing other conditions.
The results of the performance test of the obtained gel are shown in Table 3.
TABLE 3 Performance results of emulsion gels obtained with different phytosterol contents
Figure BDA0002052723690000063
Wherein, under the condition of not adding mixed phytosterol, the gel breaking force is lower, which is the gel filling effect caused by lacking phytosterol crystal, so the drop loss is larger; the filling effect of the phytosterol crystals plays an obvious role when a small amount of mixed phytosterol is added; in the case of a larger amount of the additive, the gel forming capability of the gellan gum is influenced, and the gel breaking distance is obviously reduced, so that the drop loss is larger than that in example 1; in the case of the excess addition (15 parts), the drop loss is remarkably increased and the emulsion gel property is poor.
Comparative example 1:
referring to example 1, an emulsion gel was prepared by replacing egg yolk with soybean protein of the same protein content, and leaving the conditions unchanged.
The results of the performance test of the obtained product are shown in table 4.
Table 4 results of the Performance test of the obtained products
Figure BDA0002052723690000071
Example 6 use of emulsion gels in lipid-soluble nutrient delivery vehicles
(1) Separation of egg yolk: washing and drying eggs, and separating by using an egg separator to obtain egg yolks;
(2) Preparing a yolk-mixed phytosterol-polysaccharide composite emulsion: mixing the yolk with other components in parts by weight as follows:
selecting 0 part, 1 part, 3 parts, 5 parts, 7 parts and 10 parts of yolk respectively; 10 parts of phytosterol (4 parts of beta-sitosterol, 2.5 parts of campesterol, 1.5 parts of brassicasterol and 2.0 parts of stigmasterol); 0.6 part of carrageenan; 50 parts of beta-carrot oil (20 mg of beta-carotene/g of vegetable oil in mass ratio); 0.1 part of sodium tripolyphosphate; 0.05 part of sodium bicarbonate; 0.1 part of edible salt; 37 parts of water; mixing 1 part of white sugar and the components in a high-shear mixing emulsifier for mixing and emulsifying, wherein the stirring speed of a scraper is 15r/min, the homogenizing speed is 2800r/min, and the homogenizing time is 15 minutes.
(3) Formation of egg yolk-polysaccharide complex emulsion gel: and (3) heating the emulsion obtained in the step (2) at 80 ℃ for 20 minutes, cooling to form gel, stirring by a scraper stirrer, homogenizing for 0.5min, and forming semisolid emulsion drop filling gel.
The results of the performance test of the obtained product are shown in table 5.
TABLE 5 results of performance testing of products obtained with different egg yolk dosages
Figure BDA0002052723690000072
Figure BDA0002052723690000081
As can be seen from fig. 1, as the breaking force of the emulsion gel increases significantly with the increase of the addition amount of egg yolk, the mixed phytosterol crystals in the emulsion gel are transformed from granular to needle-like crystal morphology, the drop loss decreases, the beta-carotene loading rate begins to increase, and at a high egg yolk fraction of 10, the lecithin in the egg yolk excessively solubilizes the mixed phytosterol, so that although the sterol forms needle-like crystals, the crystal area is significantly reduced, and excessive egg yolk addition is detrimental to the loading of the beta-carotene by the emulsion gel.

Claims (9)

1. The egg yolk-phytosterol-polysaccharide composite emulsion gel is characterized by comprising the following components in parts by weight: 3 to 10 parts of yolk, 6 to 12 parts of phytosterol, 0.2 to 1.5 parts of polysaccharide, 40 to 80 parts of low saturated liquid oil, 0.05 to 0.5 part of phosphate, 0.05 to 0.5 part of carbonate, 0.1 to 0.5 part of edible salt, 0.1 to 10 parts of white sugar and 10 to 50 parts of water; heating and uniformly mixing the components according to the weight part ratio, and cooling to obtain a composite emulsion gel; the heating temperature is 55 to 95 ℃; the phytosterol is one or more of beta-sitosterol, stigmasterol, campesterol and campesterol; the polysaccharide comprises one or more of gellan gum, carrageenan, guar gum, xanthan gum and locust bean gum.
2. The emulsion gel of claim 1, wherein the emulsion gel comprises 3 to 7 parts by weight of egg yolk.
3. The emulsion gel of claim 1, wherein the low saturation liquid oil comprises one or more of DHA algae oil, walnut oil, tomato seed oil, perilla oil, corn oil, beta-carotene oil, zanthoxylum oil, and capsicum oil.
4. The emulsion gel of claim 1, wherein the egg yolk-phytosterol-polysaccharide composite emulsion gel is prepared by a method comprising:
(1) According to the weight part ratio, stirring and mixing the low saturated liquid oil, the egg yolk, the phytosterol, the polysaccharide, the phosphate, the carbonate, the edible salt, the sugar and the water uniformly, and simultaneously carrying out high-speed shearing and emulsification to obtain emulsion;
(2) And (2) heating the emulsion obtained in the step (1) at 55-95 ℃, cooling and stirring to obtain emulsion gel.
5. An emulsion gel according to any of claims 1 to 4, wherein the components of the emulsion gel comprise 40 to 80 parts of fat-soluble nutrients.
6. The emulsion gel of claim 5, wherein said fat soluble nutrients comprise one or more of lycopene, beta-carotene, lutein, and curcumin.
7. Use of the emulsion gel of claim 5 or 6 for the delivery of a fat soluble nutrient.
8. A nutritional supplement comprising the emulsion gel of any one of claims 1-6.
9. A method for improving the nutritional quality of a food, wherein the method comprises replacing high-saturation fat in the food with the emulsion gel of any one of claims 1 to 6.
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