CN111772159B - Oil-water composition - Google Patents

Oil-water composition Download PDF

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Publication number
CN111772159B
CN111772159B CN201910265761.2A CN201910265761A CN111772159B CN 111772159 B CN111772159 B CN 111772159B CN 201910265761 A CN201910265761 A CN 201910265761A CN 111772159 B CN111772159 B CN 111772159B
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oil
water composition
phase
water
composition
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CN111772159A (en
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宫静静
张亚飞
徐振波
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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Wilmar Shanghai Biotechnology Research and Development Center Co Ltd
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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 provides an oil-water composition, which comprises 5-80% of an oil phase and 20-95% of a water phase by the total mass of the oil-water composition, wherein the oil phase is an oil-fat composition at least containing rice oil, and the oryzanol content is less than 20000ppm by the total mass of the oil phase. The oil-water composition is used for conditioning the sauce, so that the conditioning sauce is not close to good in oxidation stability, and has good freeze-thaw stability and thermal stability.

Description

Oil-water composition
Technical Field
The invention relates to the field of grease, in particular to an oil-in-water composition.
Background
The salad sauce is a sauce material with wide application, and can be used in baked product fillings, various salads. The basic raw materials include oil, egg yolk, acetic acid, etc. The oil generally used in salad dressing is soybean oil, but soybean oil contains a large amount of polyunsaturated fatty acids and is easily oxidized to produce a beany flavor. In addition, the salad sauce needs to be refrigerated and stored after being unsealed, and demulsification and oil-water separation are possible in the temperature fluctuation process, so that the good freeze-thaw stability is also a key index for evaluating the salad sauce.
US1998143817a protects a salad sauce fat composition to which sterols are added, but which system requires the addition of a crystallization inhibitor and which addresses the problem of freeze stability, not described for freeze-thaw stability.
Disclosure of Invention
In order to overcome the defects, the inventor of the invention prepares an oil-in-water type composition by compounding rice oil and a special emulsifier, and the composition is not only antioxidant, but also has strong flavor when being used in oil-in-water sauce.
In a first aspect of the present invention, there is provided an oil-water composition comprising, based on the total mass of the oil-water composition, 5 to 80% of an oil phase and 20 to 95% of an aqueous phase, wherein the oil phase is an oil-and-fat composition containing at least rice oil, and the oryzanol content is less than 20000ppm based on the total mass of the oil phase.
In one or more preferred embodiments, the phytosterol content in the oil water composition is less than 20000ppm based on the total mass of the oil phase.
In one or more preferred embodiments, the oil phase further comprises soybean oil, sunflower oil, high oleic sunflower oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower oil, camellia oil, rice bran oil, walnut oil, pumpkin oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, perilla seed oil, and shea butter. Any one or a mixture of any more of these liquid vegetable oils may be used.
In one or more preferred embodiments, the oil and water composition comprises 0.5-30% egg yolk, preferably 0.5-25% egg yolk, more preferably 0.5-20% egg yolk, based on the total mass of the oil and water composition.
In one or more preferred embodiments, the egg yolk is fresh egg yolk liquid, pasteurized egg yolk liquid, frozen egg yolk liquid, egg yolk powder, etc., preferably pasteurized egg yolk liquid and frozen egg yolk liquid.
In one or more preferred embodiments, the pH of the oil and water composition is from 3 to 6.5.
In one or more preferable schemes, the oil-water composition further comprises one or more of common salt, sweetener, edible additive and food raw and auxiliary materials.
In one or more preferred embodiments, the food additive is selected from one or more of flavors, emulsifiers, antioxidants, food colors, food colloids. In one or more preferred embodiments, the emulsifier is a phospholipid, and the phospholipid is present in an amount of 0.1 to 0.5% by mass of the total oil and water composition.
In one or more preferred embodiments, the food supplement comprises a flavoring.
In one or more preferred embodiments, the flavor is selected from the group consisting of: one or more of fruits, nuts, vegetables, herbs, dairy products, egg yolk, chocolate, coffee, and tea.
In one or more preferred embodiments, the fruit is one or more selected from apple, orange, strawberry, peach, pineapple, grapefruit, and watermelon.
In one or more preferred schemes, the nuts are one or more of chestnuts, almonds, walnuts, pine nuts, peanuts, melon seeds, hazelnuts, cashews and pistachios.
In one or more preferred embodiments, the fruit is one or more of tomato, carrot, sweet potato, spinach.
In one or more preferred schemes, the herbs are one or more of honeysuckle, wild chrysanthemum, vanilla and mint.
In one or more preferred embodiments, the dairy product is one or more of milk, condensed milk, whole milk powder, skimmed milk powder, semi-skimmed milk powder, sodium caseinate, whey, cheese.
In one or more preferred embodiments, the oil and water composition is of the oil-in-water type.
In a second aspect of the present invention, there is provided a method for preparing an oil and water composition, the method comprising the steps of:
(1) Preparing an oil phase: an oil-and-fat composition containing at least rice oil;
(2) Preparing a water phase;
(3) Mixing the oil phase and the water phase according to the mass ratio of 5-80.
In one or more preferred embodiments, the step (3) is to pour the oil phase into the water phase during continuous stirring and shearing.
In one or more preferred embodiments, the preparation of the aqueous phase: comprises the step of uniformly mixing water, egg yolk and a sweetening agent, wherein the dosage of the egg yolk is 0.5-30% by the total mass of the oil-water composition.
In one or more preferred embodiments, the preparation of the aqueous phase further comprises the step of adding an emulsifier.
In one or more preferred embodiments, the emulsifier is a phospholipid, preferably in an amount of 0.1-0.5% by mass of the total oil and water composition.
In one or more preferred embodiments, the sweetening agent is used in an amount of 0.5 to 40%, preferably 0.5 to 20%, more preferably 0.5 to 15% by mass of the total oil and water composition.
In a third aspect of the invention, a conditioning sauce is provided, comprising the oil and water composition of the invention.
In one or more preferred embodiments, the conditioning sauce is a salad dressing, mayonnaise, spread, table sauce.
In a fourth aspect of the invention, a method of improving freeze-thaw stability of a conditioned sauce is provided, the method employing the oil and water composition of the invention.
The grease composition has the following technical effects:
1. rich in phytosterol and oryzanol, and is more nutritious.
2. Better oxidation resistance, good freeze-thaw stability and thermal stability and more stable shelf life.
3. The flavor is stronger.
Detailed Description
It is to be understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features specifically described below (e.g., examples) may be combined with each other to constitute a preferred embodiment.
The first aspect of the invention provides an oil-water composition which can be widely used as a bakery filling, a filling and various salads.
The oil-water composition of the present invention comprises an oil phase and an aqueous phase in amounts of 5 to 80% and 20 to 95% based on the total amount of the oil-water composition, wherein the oil phase is an oil-and-fat composition containing at least rice oil.
In one or more embodiments of the present invention, the oil and water composition comprises 30-80% of an oil phase and 20-70% of a water phase, based on the total amount of the oil and water composition.
In one or more embodiments of the present invention, the oil and water composition comprises 40-75% of an oil phase and 25-60% of a water phase, based on the total weight of the oil and water composition.
In one or more embodiments of the present invention, the oil and water composition comprises 50-75% of an oil phase and 25-50% of a water phase, based on the total weight of the oil and water composition.
In one or more embodiments of the present invention, the oil and water composition comprises 60-75% of an oil phase and 25-40% of a water phase, based on the total weight of the oil and water composition.
It is especially preferred that the oryzanol content is less than 20000ppm, based on the total mass of the oil phase.
In one or more specific embodiments of the invention, the oryzanol content is 3000 to 20000ppm, based on the total mass of the oil phase.
In one or more specific embodiments of the invention, the oryzanol content is 8000 to 20000ppm, based on the total mass of the oil phase.
In one or more particular embodiments of the invention, the oryzanol content is 8300 to 20000ppm, based on the total mass of the oil phase.
In one or more specific embodiments of the invention, the oryzanol content is 3000 to 10000ppm, based on the total mass of the oil phase.
In one or more specific embodiments of the invention, the oryzanol content is 8000 to 10000ppm, based on the total mass of the oil phase. It is especially preferred that the phytosterol content is less than 20000ppm based on the total mass of the oil phase.
The oil phase in the oil-water composition of the present invention further comprises palm oil, soybean oil, sunflower seed oil, high oleic sunflower seed oil, shea butter, palm kernel oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grapeseed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, perilla seed oil and shea butter. Any one or a mixture of any more of these vegetable oils may be used. One or a mixture of any of these vegetable oil fractionation products or transesterified fats and oils may also be used.
Transesterification can be carried out using methods well known in the art, including chemical transesterification and enzymatic transesterification. The chemical ester exchange comprises adding a catalyst into grease at 60-120 ℃, reacting for 15-60 minutes under vacuum, washing until the pH value is neutral after the reaction is ended, and then drying to obtain the ester exchange grease. The catalyst may be sodium methoxide, or NaOH or a mixture of alkali metal and glycerol. The catalyst is generally used in an amount of 0.1 to 2wt%, for example 0.1 to 0.5% based on the total weight of the grease.
Alternatively, the enzymatic transesterification may be carried out in the presence of a transesterification enzyme. For example, a packed column packed with the transesterification enzyme may be used. Or heating the raw material grease to 40-60 ℃, adding ester exchange enzyme accounting for 0.1-2 wt% of the total weight of the grease, reacting for 30-120 minutes under vacuum, stopping the reaction, washing the obtained product until the pH value is neutral, and performing centrifugal separation to obtain the ester exchange grease. Suitable transesterification enzymes include various commercially available immobilized enzymes or fermentation broths thereof. Such as lipozyme TL IM, lopozyme RM and the like from Novozymes (Novozymes), japan Nakan Enzyme products Kabushiki Kaisha (AMANO Enzyme), or a fermentation broth thereof.
After the completion of the transesterification, the transesterified oils and fats may be further treated by a conventional oil and fat refining procedure, for example, deodorization treatment or the like.
The transesterified fats and oils used in the present invention can be prepared by themselves by known transesterification methods, or commercially available transesterified fats and oils meeting the requirements of the present invention can be used directly for the present invention.
In one or more embodiments of the present invention, the oil phase of the oil and water composition comprises 15% to 75% rice oil and 25% to 30% soybean oil, based on the total mass of the oil and water composition.
In the oil-water composition of the present invention, the oil-water composition may further contain 0.5 to 30% of egg yolk based on the total mass of the oil-water composition.
In one or more embodiments of the invention, the oil and water composition comprises from 0.5% to 25% egg yolk by total mass of the oil and water composition.
In one or more embodiments of the invention, the oil and water composition comprises from 0.5% to 20% egg yolk by total mass of the oil and water composition.
In one or more embodiments of the invention, the oil and water composition comprises 5-20% egg yolk by total mass of the oil and water composition.
In one or more specific embodiments of the invention, the oil and water composition comprises 10-15% egg yolk by total mass of the oil and water composition.
In one or more specific embodiments of the present invention, the oil and water composition comprises 4% or 14% egg yolk by mass of the total oil and water composition.
In one or more embodiments of the present invention, the egg yolk is fresh egg yolk liquid, pasteurized egg yolk liquid, frozen egg yolk liquid, egg yolk powder, or the like,
in one or more embodiments of the present invention, the egg yolk is pasteurized egg yolk liquid and/or frozen egg yolk liquid.
In one or more embodiments of the invention, the pH of the oil and water composition is from 3 to 6.5. The pH value of the oil-water composition can be adjusted by one or more of acidic substances such as edible vinegar, glacial acetic acid, citric acid, benzoic acid, lactic acid, tartaric acid, meta-tartaric acid, malic acid, phosphoric acid, fumaric acid, gluconic acid, succinic acid and the like.
The oil-water composition can also contain one or more of salt, a sweetening agent, an edible additive and food raw and auxiliary materials.
In one or more embodiments of the present invention, the dietary additives are selected from one or more of flavors, emulsifiers, antioxidants, food colors, food colloids, starches.
In one or more preferred embodiments of the present invention, the emulsifier is a phospholipid, and the amount of the phospholipid is 0.1-0.5% by mass of the total mass of the oil-water composition.
In one or more preferred embodiments of the present invention, the emulsifier is a phospholipid, and the amount of the phospholipid is 0.1%, 0.2%, 0.3%, 0.4%, 0.5% by mass of the total oil-water composition.
The colloid can be various edible colloids, and can be selected from: one or more of carrageenan, locust bean gum, xanthan gum, pectin, agar, acacia gum, gellan gum and gelatin. The content of the colloid can be 0.01-5%, such as 0.02-5% or 0.05-5% by total weight of the oil-water composition.
In one or more specific embodiments of the present invention, the gum is xanthan gum.
In one or more embodiments of the present invention, the colloid is present in an amount of 0.05 to 3% by weight of the total oil and water composition.
In one or more embodiments of the invention, the colloid is present in an amount of 0.05 to 2%, or 0.05 to 1%, or 0.1 to 1%, or 0.2 to 1%, based on the total weight of the oil and water composition.
The sweetener can be sugar in various forms, such as maltose syrup, high fructose syrup, white sugar, etc. The sweetening agent is typically present in an amount of 0.5 to 30% by weight of the total water-in-oil emulsion oil-water composition.
In one or more embodiments of the present invention, the sweetener is present in an amount of 0.5% to 20%, or 1% to 20%, or 5% to 20%, or 10% to 20%, based on the total weight of the oil and water composition.
In one or more embodiments of the invention, the food base comprises a flavoring.
In one or more specific embodiments of the present invention, the flavor is selected from the group consisting of: one or more of fruits, nuts, vegetables, herbs, dairy products, egg yolk, chocolate, coffee, and tea.
In one or more specific embodiments of the present invention, the fruit is one or more of apple, orange, strawberry, peach, pineapple, grapefruit, and watermelon.
In one or more specific embodiments of the present invention, the nuts are one or more of chestnuts, almonds, walnuts, pine nuts, peanuts, melon seeds, hazelnuts, cashews, pistachios.
In one or more specific embodiments of the present invention, the fruit is one or more of tomato, carrot, sweet potato, spinach.
In one or more specific embodiments of the present invention, the herbs are one or more of honeysuckle, wild chrysanthemum flower, vanilla and mint.
In one or more specific embodiments of the present invention, the dairy product is one or more of milk, condensed milk, whole milk powder, skim milk powder, semi-skim milk powder, sodium caseinate, whey, cheese.
In one or more embodiments of the present invention, the oil and water composition is of the oil-in-water type.
In a second aspect, the present invention provides a method for preparing an oil and water composition, the method comprising the steps of:
(1) Preparing an oil phase: an oil-and-fat composition containing at least rice oil;
(2) Preparing an aqueous phase;
(3) Mixing the oil phase and the water phase according to the mass ratio of 5-80.
In one or more specific embodiments of the present invention, the oryzanol content is less than 20000ppm based on the total mass of the oil phase; preferably 3000-20000 ppm; more preferably 8000-20000ppm or 8300-20000ppm or 3000-10000ppm or 8000-10000ppm.
In one or more embodiments of the present invention, the phytosterol content is less than 20000ppm based on the total mass of the oil phase; preferably 3000-20000 ppm; more preferably 8000-20000ppm or 8300-20000ppm or 3000-10000ppm or 8000-10000ppm.
In one or more specific embodiments of the invention, the preparation of the oil phase: mixing rice oil with other oil and fat.
The other oils include palm oil, soybean oil, sunflower oil, high oleic sunflower oil, shea butter, palm kernel oil, corn oil, coconut oil, rapeseed oil, canola oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, perilla seed oil, and shea butter. Any one or a mixture of any more of these vegetable oils may be used. One or a mixture of any of these vegetable oil fractionation products or transesterified fats and oils may also be used.
In one or more embodiments of the present invention, the oil phase further comprises an emulsifier.
In one or more embodiments of the invention, the phospholipid is present in an amount of 0.1 to 0.5% by weight of the total oil and water composition.
In one or more embodiments of the invention, the amount of phospholipid is 0.1%, 0.2%, 0.3%, 0.4%, 0.5% by weight of the total oil and water composition.
In one or more specific embodiments of the invention, the preparation of the aqueous phase: comprises the step of uniformly mixing water and yolk, wherein the dosage of the yolk is 0.5-30% of the total mass of the oil-water composition.
In one or more embodiments of the present invention, the step (3) is to pour the oil phase into the water phase during the continuous stirring and shearing.
Specifically, the egg yolk and the sweetener are sheared uniformly, and a small amount of oil is slowly added while shearing, and the oil is added after the previous time is completely emulsified each time. Shearing until the paste becomes viscous, adding appropriate amount of vinegar, shearing uniformly, and adding oil. The action of adding oil and vinegar is repeated until the addition of oil and vinegar is completed.
In a third aspect of the invention, there is provided a conditioning sauce comprising the oil and water composition of the invention.
In one or more embodiments of the present invention, the conditioning sauce is a salad dressing, mayonnaise, spread, table sauce.
In a fourth aspect of the invention, a method of improving freeze-thaw stability of a conditioning sauce is provided, the method employing the oil and water composition of the invention.
The raw material sources are as follows:
3000 oryzanol rice oil (oryzanol content 3000 ppm): from the food industry Co., ltd
double-Wanyiwan oryzanol rice oil (oryzanol content is 20000 ppm) from Shanghai Jiali food industry Co., ltd
Soybean oil: from Shanghai Jiali food industry Co., ltd
Yolk, sugar powder, starch, vinegar, salt and other raw materials: is commercially available
Equipment:
oxidation stability instrument: ML OXISPRES, beijing Diso instruments Ltd
Shearing machine: L5M, silverson manufacturer
The detection method comprises the following steps:
and (3) measuring the oryzanol content:
the method for measuring the contents of phytosterol and oryzanol in rice oil comprises measuring the content of sterol by adopting ENISO 12228-1-2014 gas chromatography, and measuring the content of oryzanol by adopting an ultraviolet spectrophotometry.
The preparation process of the oil-water composition comprises the following steps:
preparing a water phase: mixing ovum gallus Domesticus flavus, water, sugar powder or syrup, and salt, and shearing uniformly (10000 rpm,2 min).
Preparing an oil phase: mixing oil and fat, dispersing colloid, emulsifier and starch in small amount of oil, and keeping the rest oil phase.
Mixing oil and water phases: slowly adding small amount of oil phase while shearing the water phase at 10000 rpm until the paste becomes viscous, adding small amount of vinegar, and uniformly shearing; adding the oil phase after completely emulsifying the oil phase of the previous time each time; repeating the above steps until the oil phase and vinegar are completely added.
Example (b):
the raw materials were weighed according to the formulation shown in table 1, and then an oil-water composition was prepared according to the following steps:
(1) Preparing a water phase: mixing egg yolk, water, sugar powder or syrup, and salt, and shearing uniformly (10000 rpm,2 min);
(2) Preparing an oil phase: mixing oil, dispersing colloid, emulsifier phospholipid and starch in small amount of oil, and keeping the rest oil phase;
(3) Mixing oil and water phases: slowly adding small amount of oil phase while shearing the water phase at 10000 rpm until the paste becomes viscous, adding small amount of vinegar, and uniformly shearing; adding the oil phase after completely emulsifying the oil phase of the previous time each time; repeating the above steps until the oil phase and vinegar are completely added.
Table 1 formulation of oil and water compositions of examples (values in% of the table)
Figure DEST_PATH_IMAGE001
Comparative example:
weighing the raw materials according to the formula shown in table 2, and preparing the oil-water composition according to the following steps:
(1) Preparation of an aqueous phase: mixing egg yolk, water, sugar powder or syrup, and salt, and shearing uniformly (10000 rpm,2 min);
(2) Preparing an oil phase: mixing oil, dispersing colloid, emulsifier (phospholipid or monoglyceride or sucrose fatty acid ester) and starch in small amount of oil, and keeping the rest oil phase;
(3) Mixing oil and water phases: slowly adding small amount of oil phase while shearing the water phase at 10000 rpm until the paste becomes viscous, adding small amount of vinegar, and uniformly shearing; adding the oil phase after completely emulsifying the oil phase of the previous time each time; repeating the above steps until the oil phase and vinegar are completely added.
TABLE 2 formulation of oil and water composition of comparative example (% values in table)
Figure 825024DEST_PATH_IMAGE002
The test method comprises the following steps:
oxidation stability: the oil and water compositions of the examples and comparative examples were tested using a grease oxidation stabilizer (100 ℃,5 bar), and the longer the time to start oxidation, the more stable the sample. The results are shown in Table 3.
Table 3 results of oxidation stability test of oil and water compositions of examples and comparative examples
Figure DEST_PATH_IMAGE003
Note: the oxidation stability is greater than or equal to 10, which means that the oxidation stability of the product meets the requirements.
From the results of table 3, it can be seen that the oxidation stability of comparative examples 1 and 2 is inferior to that of the examples.
Sensory evaluation
And (3) testing the freeze-thaw stability: the oil-water composition samples obtained in the examples and comparative examples were hermetically frozen at-18 ℃ for 18 hours, taken out, and left at 25 ℃ for 6 hours; and (5) repeatedly freezing and thawing for 6 times, observing the precipitation amount of the grease, and grading. The score of "10" indicates good freeze-thaw stability without oil separation. The '9' score shows that the freeze-thaw stability is better, and grease is slightly separated out; the score of '8' indicates that the freeze-thaw stability is general, and a little oil is separated out from the edge of the sample; the score of "7" indicates slightly poor freeze-thaw stability with some oil separated out; the score of "6" indicates that the freeze-thaw stability is poor and more oil is separated out; the score of "5" indicates poor freeze-thaw stability with a large amount of oil being precipitated; the 4 score indicates that the freeze-thaw stability is poor, a lot of oil is separated out, and the sample shape cannot be maintained; the score of "3" indicates that the freeze-thaw stability is poor, a large amount of oil is separated out, but the oil-water separation is not complete; the score of "2" indicates that the freeze-thaw stability is poor, the oil and water are completely separated, and the morphology of the sample cannot be maintained.
Thermal stability: heating the oil-water composition samples obtained in the examples and the comparative examples at 60 ℃ for 4 hours, and observing the speed and the number of scores of oil evolution within 4 hours, wherein the score of "10" indicates that a small amount of grease is precipitated after 3 hours, and the samples are stable; the mark of "9" indicates that a little grease is separated out after 2.5 hours, and the sample is stable; the '8' point indicates that a small amount of grease is separated out after 2 hours, and the sample is stable; the mark of "7" indicates that a small amount of grease is separated out after 1.5 hours, and the sample is relatively stable; the mark of "6" indicates that a small amount of grease is separated out after 1 hour, and the stability of the sample is general; the '5' point indicates that a small amount of grease is separated out within 1 hour, and the stability of the sample is general; the score of "4" indicates that more grease is separated out within 1 hour, and the stability of the sample is poor; the term "2" means that a large amount of oil was separated out within 1 hour, and the stability of the sample was not good. The results of freeze-thaw stability and thermal stability are shown in table 4.
Comprehensive preference degree: the testers score from three dimensions of flavor, mouthfeel and color according to the preference degree, and finally the total score of the scores obtained from 3 dimensions is taken. The total score is 10, and the score of "10" indicates a high like; "9" score means between a very like and a general like; the "8" score indicates general liking. "7" means between general like and neutral; a score of "6" means neither dislike nor offensive; a "5" score indicates between neutral and generally objectionable; a "4" score indicates general offence, a "3" score indicates between general offence and very offence; a "2" score indicates a very objectionable; the results are shown in Table 5.
Table 4 stability evaluation results of oil-water compositions of examples and comparative examples
Figure 182579DEST_PATH_IMAGE004
Note: the freeze-thaw stability and the thermal stability were equal to or greater than 9 minutes, indicating acceptable results.
As can be seen from Table 4, the freeze-thaw stability and the heat stability of the examples meet the product requirements, and none of comparative examples 3 to 10 meet the requirements.
Table 5 evaluation results of oil-water composition comprehensive preference of examples and comparative examples
Figure DEST_PATH_IMAGE005
Note: the flavor, mouthfeel and color score are all greater than or equal to 8 points, which indicates that the product is acceptable.
As can be seen from the results shown in Table 5, the flavor, mouthfeel, and color of the examples all satisfied the product requirements, while the flavor, mouthfeel, and color of comparative examples 1 and 2 did not satisfy the requirements; comparative examples 3 to 10 were all poor in taste.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, which is defined in the appended claims, and any other technical entity or method implemented by another person is deemed to be covered by the claims if it is exactly the same as or equivalent to the claims.

Claims (16)

1. An oil-water composition, characterized in that the oil-water composition is of an oil-in-water type, the oil-water composition comprises 40-75% of an oil phase and 25-60% of a water phase, the oil phase is an oil-fat composition containing at least rice oil, and the oryzanol content is 3000-10000ppm by the total mass of the oil phase; the grease composition comprises an emulsifier, wherein the emulsifier is phospholipid; based on the total mass of the oil-water composition, the usage amount of the phospholipid is 0.1-0.5%; the oil-water composition contains egg yolk 4-30%; the yolk is fresh yolk liquid, pasteurized yolk liquid or frozen yolk liquid.
2. The oil and water composition of claim 1, wherein the phytosterol content of the oil phase is less than 20000ppm.
3. The oil-water composition of claim 1, wherein the oil phase further comprises one or more of soybean oil, sunflower oil, corn oil, coconut oil, rapeseed oil, peanut oil, sesame oil, olive oil, cottonseed oil, linseed oil, safflower oil, camellia seed oil, rice bran oil, walnut oil, pumpkin oil, grapeseed oil, evening primrose oil, zanthoxylum oil, almond oil, wheat germ oil, perilla oil, and shea butter; or the oil phase comprises one or more of fractionated oil or interesterified oil of soybean oil, sunflower seed oil, corn oil, coconut oil, rapeseed oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, linseed oil, safflower seed oil, camellia seed oil, rice bran oil, pumpkin seed oil, grape seed oil, evening primrose oil, zanthoxylum seed oil, almond oil, wheat germ oil, perilla seed oil and shea butter.
4. The oil and water composition of claim 1, wherein the oil phase further comprises one or more of high oleic sunflower oil, canola oil; or the oil phase comprises one or more of high oleic sunflower oil, fractionated oil of low erucic acid rapeseed oil or a mixture of transesterified oils.
5. The oil and water composition of any one of claims 1-4, wherein the oil and water composition satisfies one or more of the following conditions:
(1) The oil-water composition comprises 4-25% of egg yolk based on the total mass of the oil-water composition, and/or
(2) The yolk is pasteurized yolk liquid or frozen yolk liquid; and/or
(3) The pH of the oil-water composition is 3-6.5; and/or
(4) The oil-water composition also comprises one or more of edible additives and food raw and auxiliary materials.
6. The oil and water composition of claim 5, wherein the oil and water composition comprises 4% to 20% egg yolk.
7. The oil and water composition of claim 5, wherein the food additive is selected from the group consisting of one or more of flavors and fragrances, emulsifiers, antioxidants, food colors, and food colloids.
8. The oil and water composition of claim 5, wherein the food material further comprises a flavoring.
9. The profit composition of claim 5, further comprising one or more of salt and sweeteners.
10. A method of preparing an oil and water composition, the method comprising the steps of:
(1) Preparing an oil phase: an oil-and-fat composition containing at least rice oil;
(2) Preparing an aqueous phase;
(3) Mixing the oil phase and the water phase according to a mass ratio of 40-75;
the oil-water composition comprises 40-75% of an oil phase and 25-60% of a water phase by mass of the oil-water composition, wherein the oil phase is an oil-fat composition at least containing rice oil, and the oryzanol content is 3000-10000ppm by mass of the oil phase;
the oil-water composition is of an oil-in-water type, the grease composition contains an emulsifier, and the emulsifier is phospholipid; based on the total mass of the oil-water composition, the usage amount of the phospholipid is 0.1-0.5%;
the oil-water composition comprises 4-30% of egg yolk by the total mass of the oil-water composition; the yolk is fresh yolk liquid, pasteurized yolk liquid or frozen yolk liquid.
11. The method of claim 10, wherein the phytosterol content in said oil phase is less than 20000ppm.
12. The method of claim 10, wherein step (3) is pouring the oil phase into the water phase during the continuous stirring and shearing; and/or preparation of the aqueous phase: comprises the step of uniformly mixing water, egg yolk and a sweetening agent.
13. The method of claim 12, wherein the sweetener is present in an amount of 0.5 to 40%.
14. A conditioning sauce comprising the oil and water composition of any one of claims 1-9 or the oil and water composition made by the method of any one of claims 10-13.
15. The conditioning sauce according to claim 14, which is a spread or a table sauce.
16. The conditioning sauce of claim 14, wherein the conditioning sauce is a salad dressing or a mayonnaise.
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