CN110934196A - 一种分子组装制备超稳温敏性营养油泡沫的方法及应用 - Google Patents
一种分子组装制备超稳温敏性营养油泡沫的方法及应用 Download PDFInfo
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Abstract
本发明公开了一种分子组装制备超稳温敏性营养油泡沫的方法及应用。所述方法包括以下步骤:制备中长链甘油二酯;向植物油中加入中长链甘油二酯/谷甾醇混合物,加热搅拌使其完全溶解,再快速冷却,之后放置一段时间,形成油凝胶;将所得油凝胶经搅打或鼓泡装置充气,形成油泡沫。本发明方法制得的温敏性营养油泡沫,在特定的温度下可转变为液态,具有较好的温度敏感性;泡沫制备过程不需要大型设备,环保无污染,成本低廉且不需要太复杂的工序,易于生产;使用的原料天然环保,具有较高的营养特性。
Description
技术领域
本发明属于食品领域,具体涉及一种分子组装制备超稳温敏性营养油泡沫的方法及应用。
背景技术
油泡沫(脂质泡沫)是一个将气泡分散在含有各种表面活性剂的连续油相中的体系,由于体系中无水添加,通常比水相泡沫更稳定。油泡沫可用来制造热量低的健康食品,同时提供良好的质地和口感,如用于充气巧克力、蛋黄派产品中。目前基于脂质的泡沫多使用高含量表面活性剂或氢化油及高熔点饱和脂肪经一定的降温方式制备油凝胶再经搅打充气形成油泡沫,饱和脂肪晶体形成刚性的凝胶网络结构,并作为皮克林粒子形成结晶界面层,从而起到对泡沫的稳定作用。
然而传统的塑性脂肪在氢化过程中会导致较高含量饱和脂肪酸,甚至反式脂肪的产生。摄入过多饱和脂肪或反式脂肪容易导致肥胖,增加患高血压、高血脂或其他代谢疾病的风险。为提高食品加工过程中的安全性,迫切需要寻求新型健康原料来替代传统氢化油和高熔点饱和甘油三酯生产稳定的脂质泡沫。同时选用不同种类的有机凝胶因子通过分子组装形成更加稳定的三维网络凝胶结构,凝胶再经搅打充气可形成均匀分散在网络结构中的泡沫体系,将这种脂肪晶体形成的油泡沫加入到食品体系中,可有效增加产品体积、赋予产品特殊质构性质和口感,同时降低脂肪摄入量。
甘油二酯,是甘油三酯中一个脂肪酸残基被羟基取代的结构脂质,有两种异构体,分别为1,3-甘油二酯和1,2-甘油二酯;是油脂的天然成分,具有抑制体内脂肪沉积,降低餐后血清甘油三酯和血糖含量的功能,通过化学或酶法可大批量合成甘油二酯,可作为功能性专用油脂用于食品中。中长链甘油二酯是一种同时含有中链脂肪酸(C8~C12)和长链脂肪酸(C14~C24)的结构脂质,除具有长链甘油二酯同样的优点,还具有中链脂肪酸独特的胆固醇和降低体脂的功能,目前已经有富含中链脂肪酸的甘油三酯作为功能性食用油及专用油脂的报道,但中长链甘油二酯的研究较少。
中国发明专利申请(公开号CN107404930A)公开了一种利用甘油三酯制备具有连续脂质相和介于1%和80%之间孔隙度的泡沫的方法,该泡沫在脂质相介于0.1%和80%之间固体脂肪含量的温度下,含有甘油三酯的晶体分布于气泡表面。该方法虽然可以制备出具有一定稳定性的非水相泡沫,但过多摄入高熔点饱和甘油三酯会导致肥胖、心血管疾病等,对人体健康不利。
中国发明专利申请(公开号CN106172891A)公开了一种利用谷维素、谷甾醇和单甘酯等凝胶因子通过非共价键相互作用形成油凝胶的方法,产品不含反式脂肪,不饱和脂肪酸含量高,具有较好的储存稳定性,但所用到的单甘酯并不具备生理活性。
中国发明专利申请(公开号CN110089694A)公开了一种利用蛋黄、植物甾醇和多糖复合制备乳液凝胶的制备方法,利用蛋黄中卵磷脂的乳化和结晶作用,调控植物甾醇在乳液凝胶中的结晶形态,制备高油相的水包油乳液凝胶,可以作为一种半固体塑性脂肪产品,代替高饱和脂肪替代物,也可作为脂溶性营养素的递送载体。体系组成较为复杂。
中国发明专利申请(公开号CN109312091A)公开了一种利用纤维素纳米颗粒制备高内相乳液泡沫的方法,但需要用到较多的表面活性剂,采用引发剂进行乳液聚合等方法,所使用原料非天然食品中可用原料。
中国发明专利申请(公开号CN106943487A)公开了一种由植物甾醇、甘油二酯油、番茄籽油、迷迭香的组合物,可用于制备软胶囊和糖苷,或添加于食用油或即食食物中,调整人体血脂,但所用为甘油二酯为大豆油、菜籽油直接脂肪酶水解得到的富含长链脂肪酸的甘油二酯,未涉及富含8-12个碳原子脂肪酸的中长链甘油二酯和植物甾醇分子组装来制备油凝胶及油泡沫及其稳定性的研究。
对于制备油泡沫的研究,Tuyen Truong等在论文(Truong,T.,S.Prakash&B.Bhandari(2019)Effects of crystallisation of native phytosterols andmonoacylglycerols on foaming properties of whipped oleogels.Food Chemistry,285,86-93.)中报道了利用甾醇与单甘酯制备油凝胶,再经过搅打形成油泡沫的方法,并未涉及甘油二酯在油泡沫中的应用。
β-谷甾醇具有降低胆固醇、抗炎、抗癌和抗氧化的作用,但谷甾醇形成的油凝胶不具备较好的流变学特性,无法很好地搅打起泡,采用功能性凝胶因子中长链甘油二酯与谷甾醇复合稳定油凝胶及其搅打油泡沫的制备与应用目前尚未有报道。
发明内容
为解决现有技术的不足,开发更低脂肪含量的健康食品,本发明的首要目的在于提供一种分子组装制备超稳温敏性营养油泡沫的方法。本发明所提供的油泡沫全天然,具有良好的可塑性,储存和加工过程中具有较好的稳定性,能够在保持产品体积的同时降低脂肪含量,无反式脂肪酸,且含有中长链甘油二酯和β-谷甾醇两种天然功能性成分,营养价值高。
本发明的另一目的在于提供这种超稳温敏性营养油泡沫作为一种健康功能食品配料或化妆品的应用。本发明所得油泡沫能实现对饱和脂肪和氢化油的有效替代,且不会对产品品质产生影响。
本发明的目的通过下述技术方案实现:
一种分子组装制备超稳温敏性营养油泡沫的方法,包括以下步骤:
(1)原料制备:采用硬脂酸单甘酯和中长链脂肪酸(8~12个碳原子)作为原料,在脂肪酶的催化作用下发生酯化反应,得到含有中链甘油二酯(MCD)和中长链甘油二酯(MLCD)的中长链甘油二酯混合粗产物;
(2)原料纯化:用分子蒸馏的方法纯化步骤(1)制得的甘油二酯粗产物,分别得到混合单甘酯(蒸馏轻相)和中长链甘油二酯(蒸馏重相);
(3)油凝胶制备:向植物油中加入中长链甘油二酯/谷甾醇混合物,加热搅拌使其完全溶解,再快速冷却,之后放置一段时间,形成油凝胶;
(4)油泡沫制备:将步骤(3)所得油凝胶经搅打或鼓泡装置充气,形成油泡沫。
本发明方法中,中长链甘油二酯具有较高的营养特性,同时具有较好的界面活性,与谷甾醇经分子组装后可有效增加对气泡的稳定效果,并且具有温度响应特性。
优选的,步骤(1)中所述硬脂酸单甘酯和中长链脂肪酸的摩尔比为1:2~1:3。
优选的,步骤(1)中所述中长链脂肪酸为辛酸、癸酸或月桂酸中的一种以上。
优选的,步骤(1)中使用的脂肪酶为可催化酯化反应的诺维信435固定化脂肪酶。
优选的,步骤(1)中脂肪酶的添加量为底物(硬脂酸单甘酯和中长链脂肪酸)总质量的3%~5%。
优选的,步骤(1)所述酯化反应温度为60~70℃,时间为30min。
更优选的,步骤(1)所述酯化反应温度为65℃。
优选的,步骤(2)所述的分子蒸馏法所选的蒸馏温度为140~180℃。
优选的,步骤(3)所述油凝胶中植物油质量分数为80~85%,凝胶因子(中长链甘油二酯和谷甾醇)质量分数15~20%,中长链甘油二酯和谷甾醇的质量比为3:1~3:2。
优选的,步骤(3)中以1℃/min~10℃/min的冷却速率快速冷却,快速降温后的温度为5℃±2℃,之后在室温下放置3~7h。
优选的,步骤(3)所述植物油为大豆油、亚麻籽油、葵花籽油、菜籽油、玉米油中的一种以上。
优选的,步骤(3)在80~90℃加热搅拌,加热搅拌时间为20-40min。
优选的,步骤(3)所述加热搅拌温度为85℃。
优选的,步骤(4)所述制备油泡沫的充气时间为20~40min。所述的充气方式为搅打或者鼓泡式充气。
上述超稳温敏性营养油泡沫中凝胶剂谷甾醇为天然、安全食品成分,中长链甘油二酯是一种功能性结构脂质,具有优异的生物活性和和功能性,制备的油泡沫具有良好的涂抹性和储藏稳定性,在食品或化妆品中具有广泛用途,例如,应用于烘焙产品,代替以氢化植物油为主要成分的人造奶油等涂抹脂质,还可应用于各种充气糖果、饮料、乳制品中,或添加到烘焙面团中制备烘焙食品如充气饼干,由于搅打使气体掺入,赋予食品更绵柔的口感和质地,能在保持体积不变的条件下降低饱和脂肪的用量,也可在化妆品如发泡护肤油或充气护肤霜等中应用,加工工艺简单、易于操作。
本发明与现有技术相比,优点和有益效果在于:
(1)本发明使用的原料天然且健康,营养价值高,生理活性强,植物甾醇可通过降低胆固醇减少患心血管疾病的风险,中长链甘油二酯也有降低血脂,抑制体重增加等作用。二者用作凝胶剂使植物油形成凝胶并经搅打形成充气泡沫,富含不饱和脂肪酸,不含反式脂肪酸,泡沫具有良好的储藏稳定性和柔软的质地,同体积的条件下具有更低的脂肪含量,可用于替代以氢化植物油为主要成分的涂抹用脂类产品,也可用于生产低热量的保健食品。
(2)本发明中中长链甘油二酯熔点较低,单独与植物油混合后室温下并不能形成稳定不流动的凝胶,但是加入另一种天然凝胶因子谷甾醇能够通过分子组装可形成复合凝胶。现常用的谷维素与谷甾醇复合制备的油凝胶产品在质地和口感等方面欠缺,不具有理想的流变学特性,且两者成本均较高。中长链甘油二酯与谷甾醇复配形成的凝胶熔点合适,形成的油凝胶和搅打泡沫硬度与市售的涂抹奶油等产品比较接近,泡沫质地柔软,具有较好可塑性,可用于此类产品中的加工与应用。
(3)中长链甘油二酯由于独特的分子结构使其具有良好的乳化、界面结晶特性,谷甾醇与中长链甘油二酯分子相互作用,通过氢键和范德华力形成稳定的三维网状结构,能够改变油脂的晶体网络结构和流变学特性。油凝胶经搅打形成稳定的泡沫,气泡被包裹于中长链甘油二酯和谷甾醇形成的细小晶体中,有效抑制气泡的聚结和液体的排出,使泡沫在储存中可保持稳定的结构。
(4)本发明中,制得的温敏性营养油泡沫,在特定的温度下可转变为液态,具有较好的温度敏感性;泡沫制备过程不需要大型设备,环保无污染,成本低廉且不需要太复杂的工序,易于生产;使用的原料天然环保,具有较高的营养特性。
附图说明
图1是本发明的制备流程图。
图2是中长链甘油二酯和谷甾醇不同比例时制备的油凝胶搅打起泡性差异。
图3是中长链甘油二酯和谷甾醇不同比例时制备的油泡沫存储1周后的分层情况,从左到右依次代表对比例1、对比例3、实施例1、实施例2、对比例2,中长链甘油二酯与谷甾醇添加质量比为:20:0,18:2,15:5,12:8,0:20。
图4是实施例1油泡沫的外观图。
图5是中长链甘油二酯和谷甾醇不同比例时制备的油泡沫气泡粒径分布,其中20wt%MLCD,12wt%MLCD-8wt%β-sitosterol,15wt%MLCD-5wt%β-sitosterol,18wt%MLCD-2wt%β-sitosterol分别代表对比例1、实施例2、实施例1、对比例3制备的油泡沫气泡粒径分布。
图6是中长链甘油二酯和谷甾醇不同比例时制备的油泡沫频率扫描粘弹特性,其中20wt%MLCD,12wt%MLCD-8wt%β-sitosterol,15wt%MLCD-5wt%β-sitosterol,18wt%MLCD-2wt%β-sitosterol分别代表对比例1、实施例2、实施例1、对比例3制备的油泡沫频率扫描粘弹特性。
图7是中长链甘油二酯与谷甾醇不同比例时制备的油泡沫微观结构,其中A是对比例1的油泡沫微观结构,中长链甘油二酯与谷甾醇添加比例为20:0(w/w);B是实施例1的油泡沫微观结构,中长链甘油二酯与谷甾醇添加比例15:5(w/w);C是对比例2的油泡沫微观结构,中长链甘油二酯与谷甾醇添加比例0:20(w/w)。
具体实施方式
下面结合附图及实施例对本发明作进一步详细的描述,但本发明的实施方式和保护范围不限于此。
实施例1
(1)中长链甘油二酯原料制备与纯化:将中链脂肪酸辛酸与硬脂酸单甘酯按照摩尔比3:1混合,在65℃条件下抽真空催化反应30min,催化剂为Novozyme 435酶(诺维信435固定化脂肪酶),添加量为底物总质量的5%。将反应后的粗产物用分子蒸馏设备在140℃条件下进行分离纯化,得到纯化后的甘油二酯产品。
所得中长链甘油二酯产品含量及组分通过气相色谱的方法进行检测,其中含有中长链甘油二酯的比例大于60%。
(2)称取6.0g纯化中长链甘油二酯和2.0g谷甾醇于32g大豆油中,85℃下磁力搅拌30min至完全溶解且混合均匀。中长链甘油二酯与谷甾醇总浓度为20%(w/w),添加质量比为15:5。将溶解后的中长链甘油二酯-谷甾醇-植物油复合体系迅速转移至冰水浴中以1℃/min~10℃/min的冷却速率降温至5℃±2℃使其凝固,再于室温下储藏3–7h使其经过熔融介导过程形成油凝胶。
(3)将步骤(2)所得的复合油凝胶在25℃下搅打20min,测量泡沫体积,并于25℃放置观察泡沫稳定性。
实施例中泡沫的发泡性能用膨胀度表示:
Vf:搅打后的泡沫体积;
Vs:搅打前的混合溶液体积。
实施例中泡沫的稳定性通过如下方式监测:将刚制备好的油泡沫转移至离心管中密封储存2个月,观察储存期间泡沫是否有油脂析出、泡沫高度以及其他外观的变化。
实施例中油凝胶和油泡沫的流变学性质分析方法如下:采用TA DHR-2型流变仪进行测试,平行板直径为20mm,测试温度为25℃,样品与平行板间的间隙为0.5mm。振幅扫描的条件为:频率控制为1Hz,应变范围为0.01-100%的条件下记录油凝胶和泡沫样品的粘弹性模量随应变的变化。频率扫描的条件为:频率变化范围为0.01-100Hz,在线性粘弹区间内测量样品的粘弹性模量随频率的变化。粘度测试条件为:在稳定的剪切条件下测试样品粘度随剪切速率的变化,剪切速率范围为0.1–1000s-1。
实施例中油凝胶和油泡沫的微观结构通过Olympus偏光显微镜观察,泡沫粒径分布通过Image-Pro Plus软件进行分析,平均表面直径通过以下公式进行计算:
其中ni表示数量,di表示直径。
通过搅打可以获得膨胀度为50%左右的泡沫,泡沫外观图如图4,泡沫具有很好的可塑性。使用流变仪在温度25℃的条件下,检测添加比例为3:1的复合油凝胶搅打的泡沫在线性粘弹区间内,所得的弹性模量G'均大于粘性模量G”(图5),表现出粘弹性固体特征,具有一定的凝胶强度,为典型的凝胶充气体系,泡沫于25℃恒温箱放置两个月无液油析出,体积无明显变化。所制得油泡沫在35℃以下泡沫无明显变化,加热到50℃后泡沫完全消失,具有较好的温度敏感性。
实施例2
(1)原料制备与纯化:将辛酸与硬脂酸单甘酯按照摩尔比3:1混合,在65℃条件下抽真空催化反应30min,添加酶制剂为诺维信435固定化脂肪酶,添加量底物总质量的5%。将反应后的粗产物用分子蒸馏设备在140℃条件下进行分离纯化,得到纯化后的中长链甘油二酯产品。
所得甘油二酯产品含量通过气相色谱的方法进行检测。
(2)称取4.8g含有中长链甘油二酯和3.2g谷甾醇于32g大豆油中,85℃下磁力搅拌30min至完全溶解且混合均匀。中长链甘油二酯与谷甾醇最终总浓度为20%(w/w),添加质量比为12:8。将溶解后的中长链甘油二酯-谷甾醇复合溶液迅速转移至冰水浴中以1℃/min~10℃/min的冷却速率降温至5℃±2℃使其凝固,再于室温储藏3–7h使其经熔融介导形成油凝胶。
(3)将步骤(2)所得的复合油凝胶在25℃下搅打20min后,测量泡沫体积,转移至离心管中,于25℃下储存观察泡沫稳定性。
通过搅打可获得膨胀度为35%的泡沫,通过实施例1所述的检测方法,本实施例所得油泡沫在线性粘弹区域的弹性模量大于粘性模量,即油泡沫表现出以弹性为主的性质。同时从图6可以看出,该添加比例下的油泡沫相比于实施例1所述凝胶因子添加比例的油泡沫具有更高的弹性模量和粘性模量,说明谷甾醇与中长链甘油二酯发生分子间组装,形成稳定的油凝胶网络结构,该比例下的搅打油泡沫具有更稳定的结构,泡沫的结构强度增强。从图7中的B可以看出甘油二酯与谷甾醇发生自组装在气泡周围形成更为细小的Pickering界面晶体,气泡体积更小,表明凝胶因子组装后能够避免气泡的聚集与破裂。油泡沫放置2个月室温下无液油析出,具有较好的稳定性和塑性,可用来替代具有较好涂抹特性的固态油脂。
实施例3
参考实施例1的步骤和条件,不同之处在于步骤1中的中链脂肪酸由辛酸换为癸酸,步骤(2)中长链甘油二酯质量为4.5g,谷甾醇的质量为1.5g,大豆油质量为34g,中长链甘油二酯与谷甾醇最终总浓度为15%(w/w),二者添加质量比为11.25:3.75。
通过搅打可获得膨胀度为35%左右的泡沫,通过实施例1所述的检测方法,测得本实施例所得油泡沫在线性粘弹区域的弹性模量大于粘性模量,即油泡沫为弹性为主的充气凝胶体系,油泡沫放置2个月室温下无液油析出,具有较好的稳定性和塑性。
实施例4
参考实施例1的步骤和条件,不同之处在于步骤(2)中长链甘油二酯质量为4.5g,谷甾醇的质量为3g,大豆油质量为42.5g,中长链甘油二酯与谷甾醇最终总浓度为15%(w/w),二者添加质量比为9:6。
通过搅打可获得膨胀度为30%左右的泡沫,通过实施例1所述的检测方法,测得本实施例所得油泡沫在线性粘弹区域的弹性模量大于粘性模量,即油泡沫为弹性为主的凝胶充气体系。甘油二酯与谷甾醇晶体自组装形成界面吸附稳定结构,避免了气泡的聚集与破裂。油泡沫可用来替代具传统富含饱和脂肪的固态涂抹油脂如黄油、人造奶油使用。
实施例5
参考实施例1的步骤和条件,不同之处在于步骤(1)中链脂肪酸辛酸代替为癸酸,步骤(2)中大豆油替换为菜籽油,步骤(3)中打蛋器搅打换为压缩空气鼓泡充气。
通过充气可获得膨胀度为45%左右的泡沫,通过实施例2所述的检测方法,测得本实施例所得油泡沫在线性粘弹区域的弹性模量大于粘性模量,即油泡沫为一种充气凝胶体系。表明甘油二酯与谷甾醇在此复配比例下能够实现自组装,油凝胶经鼓泡形成稳定的油泡沫,储存2个月无液油析出,泡沫体积无明显变化。
实施例6
参考实施例2的步骤和条件,不同之处在于步骤(1)中链脂肪酸辛酸代替为月桂酸,步骤(2)中大豆油替换为玉米油,步骤(3)中搅打充气换为压缩空气鼓泡充气。
通过充气可获得膨胀度为40%左右的泡沫,通过实施例1所述的检测方法,测得本实施例所得油泡沫在线性粘弹区域的弹性模量大于粘性模量,即油泡沫为一种充气凝胶体系。甘油二酯与谷甾醇在此复配比例下能够实现自组装,油凝胶经鼓泡形成稳定的油泡沫,储存2个月无液油析出,泡沫体积无明显变化。
对比例1
(1)原料制备与纯化:将辛酸与单硬脂酸甘油酯按照摩尔比3:1混合,在65℃条件下抽真空催化反应30min,催化剂为诺维信435固定化脂肪酶,添加量为5%(基于反应底物的总质量)。将反应后的粗产物用分子蒸馏设备在140℃条件下进行分离纯化,得到纯化后的最终中长链甘油二酯产品。
所得甘油二酯产品含量通过气相色谱的方法进行检测。
(2)称取8.0g中长链甘油二酯加入32g大豆油中,85℃下磁力搅拌30min至完全溶解且混合均匀。中长链甘油二酯添加浓度为20%(w/w)。将溶解后的含有中长链甘油二酯的溶液迅速转移至冰水浴中快速降温至5℃±2℃凝固,再于室温下储藏5h使其经熔融介导形成用于搅打的油凝胶。
(3)将步骤(2)所得的油凝胶在25℃下搅打20min,转移至离心管中测量泡沫体积,并于25℃下储藏1周观察泡沫稳定性。
通过实施例1所述的检测方法,测得本对比例所得油泡沫在线性粘弹区间的弹性模量大于粘性模量,表现为弹性为主的凝胶体系,但从图3中可以看出,仅由中长链甘油二酯作为凝胶剂制备的油泡沫稳定性较低,泡沫较快出现明显分层。弹性模量与粘性模量也均显著低于中长链甘油二酯与谷甾醇复配形成的油泡沫(图6)。
从图5各个比例下制得的油泡沫的气泡粒径分布图也可以看出,仅由中长链甘油二酯作凝胶剂制备的油泡沫中的气泡粒径明显大于含有复合凝胶剂制备的油泡沫,表明泡沫稳定性较低。
对比例2
参考对比例1的步骤和条件,不同之处在于步骤(2)中不添加中长链甘油二酯,仅添加8.0g的谷甾醇(在油凝胶中浓度为20wt%)。
从图2所示的泡沫起泡性以及图7所示的显微图中显示,仅谷甾醇作为凝胶因子制备的油凝胶较难搅打发泡,微观结构中多为较大的谷甾醇晶体,单独谷甾醇晶体不具有界面活性,无法形成稳定的界面吸附层,不能较好地包裹气体,与此相比较,含有15%中长链甘油二酯和5%谷甾醇的泡沫表面吸附有更细小的晶体,复合凝胶因子能够形成更为致密的界面结晶吸附结构和晶体网络结构,从而有效减少泡沫的絮凝和聚集,因此这两种凝胶因子只有以一定比例复配后才能够形成由细小晶体稳定的网络结构,通过搅打起泡形成稳定的油泡沫。
对比例3
参考对比例1的步骤和条件,不同之处在于步骤(2)中添加7.2g中长链甘油二酯,0.8g谷甾醇,中长链甘油二酯与谷甾醇最终总浓度为20%(w/w),二者添加质量比为18:2。
图2和图3起泡性和泡沫稳定性显示,此时虽能够搅打起泡,但泡沫稳定性较低,泡沫较快出现明显分层(图3)。从图5油泡沫气泡粒径分布图也可以看出,此比例复配的凝胶剂制备的油泡沫气泡粒径较大,表明泡沫稳定性低。弹性模量与粘性模量也均显著低于中长链甘油二酯与谷甾醇以15:5和12:8比例复配形成的油泡沫(图6)。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其它的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (9)
1.一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,包括以下步骤:
(1)原料制备:采用硬脂酸单甘酯和中长链脂肪酸作为原料,在脂肪酶的催化作用下发生酯化反应,得到含有中链甘油二酯和中长链甘油二酯的中长链甘油二酯混合粗产物;
(2)原料纯化:用分子蒸馏的方法纯化步骤(1)制得的甘油二酯粗产物,得到纯化后的中长链甘油二酯;
(3)油凝胶制备:向植物油中加入中长链甘油二酯/谷甾醇混合物,加热搅拌使其完全溶解,再冷却,之后放置一段时间,形成油凝胶;
(4)油泡沫制备:将步骤(3)所得油凝胶经搅打或鼓泡装置充气,形成油泡沫。
2.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(1)中所述硬脂酸单甘酯和中长链脂肪酸的摩尔比为1:2~1:3;
步骤(1)中所述中长链脂肪酸为辛酸、癸酸或月桂酸中的一种以上;
步骤(1)中使用的脂肪酶为诺维信435固定化脂肪酶;
步骤(1)中脂肪酶的添加量为底物总质量的3%~5%。
3.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(1)所述酯化反应温度为60~70℃,时间为30min;
步骤(2)所述的分子蒸馏法所选的蒸馏温度为140~180℃。
4.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(3)所述油凝胶中植物油质量分数为80~85%,中长链甘油二酯和谷甾醇的质量分数为15~20%,中长链甘油二酯和谷甾醇的质量比为3:1~3:2。
5.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(3)中以1℃/min~10℃/min的冷却速率冷却,冷却后的温度为5℃±2℃,之后在室温放置3~7h。
6.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(3)所述植物油为大豆油、亚麻籽油、葵花籽油、菜籽油、玉米油中的一种以上。
7.根据权利要求1所述的一种分子组装制备超稳温敏性营养油泡沫的方法,其特征在于,步骤(3)在80~90℃加热搅拌,加热搅拌时间为20-40min;步骤(4)所述制备油泡沫的充气时间为20~40min。
8.一种由权利要求1-7任一项所述方法制得的超稳温敏性营养油泡沫。
9.权利要求8所述超稳温敏性营养油泡沫在食品和化妆品领域中的应用。
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CN111820291A (zh) * | 2020-07-29 | 2020-10-27 | 暨南大学 | 一种油包水型高内相Pickering乳液及其制备方法与应用 |
CN112251077A (zh) * | 2020-10-10 | 2021-01-22 | 山东华冠智能卡有限公司 | 一种石墨烯导电油墨及其制备方法和rfid标签 |
CN112251077B (zh) * | 2020-10-10 | 2021-07-06 | 山东华冠智能卡有限公司 | 一种石墨烯导电油墨及其制备方法和rfid标签 |
CN113678899A (zh) * | 2021-08-03 | 2021-11-23 | 华南农业大学 | 一种界面结晶稳定的油凝胶基乳液及其制备方法和应用 |
CN114467997A (zh) * | 2022-01-18 | 2022-05-13 | 江南大学 | 一种复合双网络零反式低饱和脂肪酸油凝胶的制备及应用 |
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CN115316648A (zh) * | 2022-07-07 | 2022-11-11 | 华南农业大学 | 一种可食用双凝胶泡沫及其制备方法与应用 |
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