CN112293746A - Walnut protein polysaccharide composite oil gel - Google Patents
Walnut protein polysaccharide composite oil gel Download PDFInfo
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- CN112293746A CN112293746A CN202011271086.3A CN202011271086A CN112293746A CN 112293746 A CN112293746 A CN 112293746A CN 202011271086 A CN202011271086 A CN 202011271086A CN 112293746 A CN112293746 A CN 112293746A
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- walnut
- protein
- polysaccharide
- oil
- dandelion
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 153
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 150
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 130
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 130
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 120
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 120
- 239000002131 composite material Substances 0.000 title claims abstract description 50
- 150000004676 glycans Chemical class 0.000 title claims abstract 30
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 149
- 239000003921 oil Substances 0.000 claims abstract description 89
- 235000019198 oils Nutrition 0.000 claims abstract description 89
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 87
- 241000245665 Taraxacum Species 0.000 claims abstract description 86
- 235000012054 meals Nutrition 0.000 claims abstract description 32
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
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- 239000004480 active ingredient Substances 0.000 claims abstract description 4
- 230000009969 flowable effect Effects 0.000 claims abstract description 4
- 239000000839 emulsion Substances 0.000 claims description 33
- 239000003292 glue Substances 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 24
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 23
- 239000008158 vegetable oil Substances 0.000 claims description 21
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 238000010008 shearing Methods 0.000 claims description 14
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- 238000002360 preparation method Methods 0.000 claims description 9
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- 238000001914 filtration Methods 0.000 claims description 8
- 238000004108 freeze drying Methods 0.000 claims description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 235000005687 corn oil Nutrition 0.000 claims description 6
- 239000002285 corn oil Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 235000013399 edible fruits Nutrition 0.000 description 4
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- 230000008859 change Effects 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002212 flavone derivatives Chemical class 0.000 description 3
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- 229930182470 glycoside Natural products 0.000 description 3
- 150000002338 glycosides Chemical class 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 235000004252 protein component Nutrition 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
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- 239000003513 alkali Substances 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 229920001586 anionic polysaccharide Polymers 0.000 description 2
- 150000004836 anionic polysaccharides Chemical class 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000004581 coalescence Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 239000008384 inner phase Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000008601 oleoresin Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Sustainable Development (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a walnut protein polysaccharide composite oil gum which is characterized in that the main active ingredients of the oil gum are flowable colloid formed by mixing walnut meal protein isolate, dandelion root polysaccharide and edible vegetable oil. The walnut protein polysaccharide composite oil gel can be prepared from walnut dregs, the utilization efficiency of the walnut dregs is better improved, waste is turned into wealth, the prepared composite oil gel has higher composite reaction effect and efficiency due to the fact that dandelion roots are used as polysaccharide raw materials and a unique extraction method is adopted, meanwhile, the composite oil gel can contain effective medicinal ingredients of the dandelion, the prepared oil gel can be better prevented from being infected by bacteria, the quality guarantee period is prolonged, the body immunity of a human body can be better improved after the composite oil gel is eaten, and the composite oil gel has a stronger prevention effect on common viral infection.
Description
Technical Field
The invention relates to the technical field of food colloid processing, in particular to a walnut protein polysaccharide composite oil gum.
Background
Walnut, also known as walnut, is a plant of the family juglandaceae. It is also called four-big-dried fruit in the world together with almond, cashew nut and hazelnut. The walnut kernel contains rich nutrients, protein, Ca, P, Fe and other trace elements and minerals essential for human body and is beneficial to human body. Is one of nut foods which are deeply favored by common people. China is one of walnut origin centers in the world, the first major world for walnut production has huge walnut planting amount. Therefore, for fruit growers, the study on deep-processed walnut products has great significance for expanding the sales routes of walnuts and improving the income of the fruit growers.
At present, edible oil extraction is a main deep processing way of walnut kernels, the quantity of walnut meal generated by oil extraction every year is extremely large, and the walnut meal is often simply processed and then used for feed or fertilizer during processing. The deoiled walnut pulp still retains the main nutrient components of the kernels, and the protein content reaches more than 50 percent and is equivalent to that of the soybean pulp. Therefore, the protein is only used for feed or waste materials, the utilization rate is low, and the great waste of high-quality protein resources is caused.
The protein-polysaccharide composite gel can be used as an effective oil structuring auxiliary agent, liquid oil is immobilized through enhancing an interface structure to form emulsion gel with high viscoelasticity and thermal stability, and the emulsion gel can be used for products rich in oil such as spread sauce, mayonnaise and the like. In addition, the liquid oil is wrapped and dried into the oil gel, so that the artificial butter can replace saturated fatty acid, trans fatty acid and the like in food, and has great application potential in the aspects of food nutrition and safety.
Therefore, the applicant considers how to conveniently, quickly and efficiently extract the effective components in the walnut dregs and use the effective components to prepare the protein-polysaccharide composite oleogel, so that the utilization efficiency of the walnut dregs can be better improved, waste is changed into valuable, and the aim of increasing walnut sales products for fruit growers is fulfilled.
Disclosure of Invention
Aiming at the defects of the prior art, the technical problems to be solved by the invention are as follows: the walnut protein polysaccharide composite oil glue can better improve the utilization efficiency of walnut meal, changes waste into valuable, and further has the characteristics of simple preparation, convenience in storage and the like.
In order to solve the technical problems, the invention adopts the following technical scheme:
the walnut protein polysaccharide composite oil glue is characterized in that the main active ingredients of the oil glue are flowable glue bodies formed by mixing walnut meal protein isolate, dandelion root polysaccharide and edible vegetable oil. As a better formula proportion, the walnut meal protein isolate component accounts for 5-25 parts by weight of the total weight of the walnut protein polysaccharide composite oil gel; the dandelion polysaccharide component is 0.5-1 part by weight of the walnut protein polysaccharide composite oil glue; the vegetable oil component accounts for 20-60 parts by weight of the walnut protein polysaccharide composite oil glue.
Therefore, the oil gel (oleogel) is formed by mixing the walnut seed meal protein isolate, dandelion root polysaccharide and edible vegetable oil, wherein the part of the walnut seed meal protein isolate can be obtained by processing the walnut seed meal, so that the walnut seed meal processing and utilizing efficiency is improved, waste is changed into valuable, and the deep processing way of walnuts is increased. The dandelion root polysaccharide is extracted from dandelion root, mainly comprises glucose, galactose, arabinose, rhamnose, etc., is anionic polysaccharide with gelation, and can improve protein gelation property and promote gel formation by combining polysaccharide with protein. The dandelion root polysaccharide material has wide sources, is beneficial to extraction and preparation, contains medicinal effective components of dandelion roots, has good antiviral capacity, can effectively prevent the prepared oleoresin from being infected by bacteria, prolongs the quality guarantee period, can better improve the body immunological competence of a human body after being eaten, and has stronger prevention effect on common viral infection. Meanwhile, dandelion root polysaccharide is combined with walnut pulp protein isolate, so that a layer of relatively thick and compact 'sugar shell' is formed on the surface of walnut pulp protein molecules, a protein soft particle with a 'shell-core' stable structure is formed, and the function of protein as an oil gel stabilizer can be fully exerted. According to the specific mass part proportion, the mass parts of the walnut meal protein separation component based on the total weight of the walnut proteoglycan and oil gel are 5-25, the gel layering coefficient under the protein content is obviously higher than that of other concentrations, the volume of whey liquid is small, and the oil content ratio is increased; the dandelion polysaccharide component is 0.5-1 part by weight of the walnut protein polysaccharide composite oleo-gum, the polysaccharide proportion is close to Newtonian fluid, the interparticle interaction is enhanced, and the formation of a gel network is facilitated; the vegetable oil is an active filler in a gel system and can connect protein particles, the proportion of the oil phase is increased, the tightness of a gel network is facilitated, and the viscosity of the gel system is increased. Based on the specific compatibility, the pickering emulsion is relatively stable, and simultaneously, gel particles with stable structures can be formed more stably after the three materials are mixed; and the formed oil gel is ensured to have better fluidity under the condition of keeping the gel state, and a more exquisite taste is formed, so that the oil gel is more suitable to be used as a substitute cream.
Wherein the walnut seed meal separation protein is obtained by separating and extracting walnut seed meal after walnut seed oil pressing. Thus changing waste into valuable and improving the utilization value of the walnut meal. The dandelion root polysaccharide is obtained by crushing dandelion roots and extracting. Thus, the source is wide, and the preparation is facilitated.
The oil gel is prepared by the following method as optimization, and the preparation process comprises the following steps:
1) obtaining dandelion root polysaccharide;
2) obtaining walnut protein liquid;
3) mixing dandelion root polysaccharide and walnut protein liquid to prepare pickering emulsion;
4) adding vegetable oil, and mixing to obtain the final product.
Wherein 1) the step can be preferably prepared by adopting the following steps: cleaning fresh dandelion roots, drying, crushing, extracting and concentrating in water, soaking in an ethanol solution for 24-48h, filtering to obtain filter residues, drying the filter residues, leaching with a calcium carbonate solution with the mass percent of 0.1-0.3% at 70-80 ℃ for 6-8h, filtering, precipitating the filtrate with ethanol, concentrating the precipitate, freeze-drying, and crushing to obtain dandelion root polysaccharide for later use.
Therefore, after the dandelion roots are extracted by water and the effective components are concentrated, the dandelion roots are soaked in an ethanol solution with the concentration of 85% for 24-48h to separate out polysaccharide which is insoluble in high-concentration ethanol, and then are leached by a calcium carbonate solution, because the cell wall polysaccharide content of the dandelion roots is high, the water extraction rate is not high, the cell walls can be effectively destroyed by weak base dissolution, the dissolution of the polysaccharide is increased, and the dandelion polysaccharide can be obtained by concentrating, freeze-drying and crushing the precipitate after precipitation. The precipitate is concentrated, then freeze-dried and then crushed, so that the particle fineness of the dandelion root polysaccharide can be better improved, the subsequent dandelion root polysaccharide can quickly and efficiently participate in the combination reaction with walnut protein, the final oleo-gum formation is facilitated, the finer mouthfeel is ensured, and the dandelion root polysaccharide can replace cream for use. Wherein, the calcium carbonate solution with the mass percent of 0.1-0.3% is selected for leaching, because the filtration is difficult when the concentration is too high, and the polysaccharide extraction is insufficient when the concentration is too low. Wherein the control parameter ranges of the leaching temperature and the leaching time are selected to better improve the leaching efficiency and effect.
Meanwhile, in the process of extracting dandelion roots, the dandelion roots are subjected to weak alkali extraction treatment, water-soluble polysaccharide and alkali-soluble polysaccharide in dandelion root polysaccharide are extracted more sufficiently, the gel property is enhanced, so that the water solubility of walnut protein components is improved when the dandelion roots are subjected to follow-up reaction with walnut protein liquid, the compound efficiency of walnut protein and polysaccharide is further improved, the medicinal components of the dandelion roots can be retained in the process of extraction while the polysaccharide components are effectively extracted and separated, and the storage effect of follow-up products is improved.
Further, the ethanol solution with volume fraction of about 80% is selected. If the volume fraction is too low, the extraction efficiency is relatively poor, the medicinal effective components in the dandelion root are difficult to extract, and if the volume fraction is too high, other medicinal components such as flavone and glycosides in the dandelion root are easy to damage.
Wherein 2) the step can be preferably prepared by adopting the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing into walnut cake protein isolate solution with mass concentration of 20-30%, and adding a small amount of CaCl under the condition that pH =5-62And stirring and homogenizing to obtain the high-solubility walnut protein liquid.
Thus, CaCl added2The solubility of the walnut pulp protein isolate can be effectively increased, and the subsequent compounding efficiency of the walnut protein and polysaccharide is further improved. The mass concentration of the walnut pulp protein separation solution is controlled to be 20-30% so as to improve the subsequent compound reaction effect of walnut protein and polysaccharide, the reaction effect is poor when the concentration is too low, and waste is caused when the concentration is too high. The acidic condition of pH 5-6 is controlled because the protein has stable charged property, the highest emulsifying ability, the better anti-layering ability and the better agglomeration ability in the pH range, and the protein and the polysaccharide are combined through interaction, wherein the effect is best pH = 5.5. Wherein a small amount of CaCl2Usually 0.05-0.1 mol concentration, in this range, calcium ion is more helpful to form gel system, promote the interaction of protein and polysaccharide.
Wherein step 3) may preferably employ the following steps: preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, then obtaining TG enzyme, respectively adding the TG enzyme into the high-solubility walnut pulp protein liquid obtained in the step 2), heating the high-solubility walnut pulp protein liquid to control the temperature to be 60-75 ℃, then adding the polysaccharide solution and the enzyme while stirring, shearing by using a shearing emulsifying machine after uniformly stirring, and then homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separation protein-dandelion root polysaccharide composite Pickering emulsion.
Therefore, the step can better promote the combination of dandelion root polysaccharide and walnut pulp protein, improve the cross-linking reaction of TG enzyme, further change the concentration of walnut pulp protein, reduce the particle size of emulsion liquid drops, enhance the emulsifying capacity, increase the coalescence stability and the layering stability, and be more beneficial to the formation of the walnut pulp protein isolate-dandelion root polysaccharide composite Pickering emulsion.
Preferably, the mixed solution is heated in a water bath at the temperature of 60-75 ℃. Thus, the operation is convenient and the heating control is facilitated.
As optimization, when the shearing emulsifying machine carries out shearing, the rotating speed is controlled to be 12000rpm, and the shearing time is controlled to be 60-90 s. Thus, the shearing effect can be ensured, and the combination and emulsification of the raw materials can be better promoted.
As optimization, when the high-pressure homogenizer is used for homogenizing, the homogenizing pressure is 10-20Mpa, and the average time is 1-2 min. Therefore, the homogenizing effect can be better ensured, and the subsequent associativity with the vegetable oil is improved.
Wherein the step 4) may preferably employ the following steps: and (3) preparing the high-solubility walnut meal protein isolate-dandelion root polysaccharide composite pickering emulsion obtained in the step 3) into 1.5-2.5% by mass concentration, uniformly mixing the emulsion with 10-20% by mass concentration vegetable oil, standing the mixture under the condition that the pH value is 4-6 (optimally 5), taking out an oil layer when the emulsion is layered, and freeze-drying the oil layer for 24-48 hours to obtain the high-solubility walnut meal protein isolate-dandelion root polysaccharide composite oil glue.
Thus, by introducing the vegetable oil into the Pickering emulsion system, the use amount of the particles is reduced, the emulsion with higher mass fraction is obtained, the pH has influence on the aggregation degree of the particles in the emulsion, and the particles can be precisely arranged on the surface of oil drops under the condition that the pH is 4-6 (optimally 5), so that the deformation degree is smaller, and the system is more stable; the product can be jelly after being frozen and dried for 24-48h, and is better utilized.
Wherein the vegetable oil is preferably corn oil. The stability of the emulsion can be improved, and the corn oil serving as the oil phase emulsion is close to margarine in character and is a potential substitute of the margarine, so that the intake of trans fat is effectively avoided, the intake of a surfactant is reduced, and light can be blocked from entering the gel inner phase.
In conclusion, the walnut protein polysaccharide composite oil gel can be prepared from walnut dregs, the utilization efficiency of the walnut dregs is better improved, waste is turned into wealth, the prepared composite oil gel has higher composite reaction effect and efficiency due to the fact that dandelion roots are used as polysaccharide raw materials and a unique extraction method is adopted, meanwhile, the prepared composite oil gel can contain the effective medicinal components of the dandelion, the prepared oil gel can be better prevented from being infected by bacteria, the quality guarantee period is prolonged, the body immunity of a human body can be better improved after the compound oil gel is eaten, and the compound oil gel has a stronger prevention effect on common viral infection.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
In the specific implementation: the walnut protein polysaccharide composite oil glue is characterized in that the main active ingredients of the oil glue are flowable glue bodies consisting of walnut meal protein isolate, dandelion root polysaccharide and edible vegetable oil. As a better formula proportion, the walnut meal protein isolate component accounts for 5-25 parts by weight of the total weight of the walnut protein polysaccharide composite oil gel; the dandelion polysaccharide component is 0.5-1 part by weight of the walnut protein polysaccharide composite oil glue; the vegetable oil component accounts for 20-60 parts by weight of the walnut protein polysaccharide composite oil glue.
Therefore, the oil gel (oleogel) is formed by mixing the walnut seed meal protein isolate, dandelion root polysaccharide and edible vegetable oil, wherein the part of the walnut seed meal protein isolate can be obtained by processing the walnut seed meal, so that the walnut seed meal processing and utilizing efficiency is improved, waste is changed into valuable, and the deep processing way of walnuts is increased. The dandelion root polysaccharide is extracted from dandelion root, mainly comprises glucose, galactose, arabinose, rhamnose, etc., is anionic polysaccharide with gelation, and can improve protein gelation property and promote gel formation by combining polysaccharide with protein. The dandelion root polysaccharide material has wide sources, is beneficial to extraction and preparation, contains medicinal effective components of dandelion roots, has good antiviral capacity, can effectively prevent the prepared oleoresin from being infected by bacteria, prolongs the quality guarantee period, can better improve the body immunological competence of a human body after being eaten, and has stronger prevention effect on common viral infection. Meanwhile, dandelion root polysaccharide is combined with walnut pulp protein isolate, so that a layer of relatively thick and compact 'sugar shell' is formed on the surface of walnut pulp protein molecules, a protein soft particle with a 'shell-core' stable structure is formed, and the function of protein as an oil gel stabilizer can be fully exerted. According to the specific mass part proportion, the mass parts of the walnut meal protein separation component based on the total weight of the walnut proteoglycan and oil gel are 5-25, the gel layering coefficient under the protein content is obviously higher than that of other concentrations, the volume of whey liquid is small, and the oil content ratio is increased; the dandelion polysaccharide component is 0.5-1 part by weight of the walnut protein polysaccharide composite oleo-gum, the polysaccharide proportion is close to Newtonian fluid, the interparticle interaction is enhanced, and the formation of a gel network is facilitated; the vegetable oil is an active filler in a gel system and can connect protein particles, the proportion of the oil phase is increased, the tightness of a gel network is facilitated, and the viscosity of the gel system is increased. Based on the specific compatibility, the pickering emulsion is relatively stable, and simultaneously, gel particles with stable structures can be formed more stably after the three materials are mixed; and the formed oil gel is ensured to have better fluidity under the condition of keeping the gel state, and a more exquisite taste is formed, so that the oil gel is more suitable to be used as a substitute cream.
Wherein the walnut seed meal separation protein is obtained by separating and extracting walnut seed meal after walnut seed oil pressing. Thus changing waste into valuable and improving the utilization value of the walnut meal. The dandelion root polysaccharide is obtained by crushing dandelion roots and extracting. Thus, the source is wide, and the preparation is facilitated.
The oil glue in the embodiment is prepared by the following method, and the preparation process comprises the following steps:
1) obtaining dandelion root polysaccharide;
2) obtaining walnut protein liquid;
3) mixing dandelion root polysaccharide and walnut protein liquid to prepare pickering emulsion;
4) adding vegetable oil, and mixing to obtain the final product.
Wherein 1) the step can be preferably prepared by adopting the following steps: cleaning fresh dandelion roots, drying, crushing, extracting and concentrating in water, soaking in an ethanol solution for 24-48h, filtering to obtain filter residues, drying the filter residues, leaching with a calcium carbonate solution with the mass percent of 0.1-0.3% at 70-80 ℃ for 6-8h, filtering, precipitating the filtrate with ethanol, concentrating the precipitate, freeze-drying, and crushing to obtain dandelion root polysaccharide for later use.
Therefore, after the dandelion roots are extracted by water and the effective components are concentrated, the dandelion roots are soaked in an ethanol solution with the concentration of 85% for 24-48h to separate out polysaccharide which is insoluble in high-concentration ethanol, and then are leached by a calcium carbonate solution, because the cell wall polysaccharide content of the dandelion roots is high, the water extraction rate is not high, the cell walls can be effectively destroyed by weak base dissolution, the dissolution of the polysaccharide is increased, and the dandelion polysaccharide can be obtained by concentrating, freeze-drying and crushing the precipitate after precipitation. The precipitate is concentrated, then freeze-dried and then crushed, so that the particle fineness of the dandelion root polysaccharide can be better improved, the subsequent dandelion root polysaccharide can quickly and efficiently participate in the combination reaction with walnut protein, the final oleo-gum formation is facilitated, the finer mouthfeel is ensured, and the dandelion root polysaccharide can replace cream for use. Wherein, the calcium carbonate solution with the mass percent of 0.1-0.3% is selected for leaching, because the filtration is difficult when the concentration is too high, and the polysaccharide extraction is insufficient when the concentration is too low. Wherein the control parameter ranges of the leaching temperature and the leaching time are selected to better improve the leaching efficiency and effect.
Meanwhile, in the process of extracting dandelion roots, the dandelion roots are subjected to weak alkali extraction treatment, water-soluble polysaccharide and alkali-soluble polysaccharide in dandelion root polysaccharide are extracted more sufficiently, the gel property is enhanced, so that the water solubility of walnut protein components is improved when the dandelion roots are subjected to follow-up reaction with walnut protein liquid, the compound efficiency of walnut protein and polysaccharide is further improved, the medicinal components of the dandelion roots can be retained in the process of extraction while the polysaccharide components are effectively extracted and separated, and the storage effect of follow-up products is improved.
Wherein the ethanol solution is about 80% by volume. If the volume fraction is too low, the extraction efficiency is relatively poor, the medicinal effective components in the dandelion root are difficult to extract, and if the volume fraction is too high, other medicinal components such as flavone and glycosides in the dandelion root are easy to damage.
Wherein the step 2) is prepared by adopting the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing into walnut cake protein isolate solution with mass concentration of 20-30%, and adding a small amount of CaCl under the condition that pH =5-62And stirring and homogenizing to obtain the high-solubility walnut protein liquid.
Thus, CaCl added2The solubility of the walnut pulp protein isolate can be effectively increased, and the subsequent compounding efficiency of the walnut protein and polysaccharide is further improved. The mass concentration of the walnut pulp protein separation solution is controlled to be 20-30% so as to improve the subsequent compound reaction effect of walnut protein and polysaccharide, the reaction effect is poor when the concentration is too low, and waste is caused when the concentration is too high. The acidic condition of pH 5-6 is controlled because the protein has stable charged property, the highest emulsifying ability, the better anti-layering ability and the better agglomeration ability in the pH range, and the protein and the polysaccharide are combined through interaction, wherein the effect is best pH = 5.5. Wherein a small amount of CaCl2Usually 0.05-0.1 mol concentration, in this range, calcium ion is more helpful to form gel system, promote the interaction of protein and polysaccharide.
Wherein the step 3) comprises the following steps: preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, then obtaining TG enzyme, respectively adding the TG enzyme into the high-solubility walnut pulp protein liquid obtained in the step 2), heating the high-solubility walnut pulp protein liquid to control the temperature to be 60-75 ℃, then adding the polysaccharide solution and the enzyme while stirring, shearing by using a shearing emulsifying machine after uniformly stirring, and then homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separation protein-dandelion root polysaccharide composite Pickering emulsion.
Therefore, the step can better promote the combination of dandelion root polysaccharide and walnut pulp protein, improve the cross-linking reaction of TG enzyme, further change the concentration of walnut pulp protein, reduce the particle size of emulsion liquid drops, enhance the emulsifying capacity, increase the coalescence stability and the layering stability, and be more beneficial to the formation of the walnut pulp protein isolate-dandelion root polysaccharide composite Pickering emulsion.
Wherein the mixed solution is heated in water bath at 60-75 deg.C. Thus, the operation is convenient and the heating control is facilitated.
Wherein, when the shearing emulsifying machine carries out shearing, the rotating speed is controlled to be 12000rpm, and the shearing time is controlled to be 60-90 s. Thus, the shearing effect can be ensured, and the combination and emulsification of the raw materials can be better promoted.
Wherein, when the high-pressure homogenizer is used for homogenizing, the homogenizing pressure is 10-20Mpa, and the average time is 1-2 min. Therefore, the homogenizing effect can be better ensured, and the subsequent associativity with the vegetable oil is improved.
Wherein the step 4) comprises the following steps: and (3) preparing the high-solubility walnut meal protein isolate-dandelion root polysaccharide composite pickering emulsion obtained in the step 3) into 1.5-2.5% by mass concentration, uniformly mixing the emulsion with 10-20% by mass concentration vegetable oil, standing the mixture under the condition that the pH value is 4-6 (optimally 5), taking out an oil layer when the emulsion is layered, and freeze-drying the oil layer for 24-48 hours to obtain the high-solubility walnut meal protein isolate-dandelion root polysaccharide composite oil glue.
Thus, by introducing the vegetable oil into the Pickering emulsion system, the use amount of the particles is reduced, the emulsion with higher mass fraction is obtained, the pH has influence on the aggregation degree of the particles in the emulsion, and the particles can be precisely arranged on the surface of oil drops under the condition that the pH is 4-6 (optimally 5), so that the deformation degree is smaller, and the system is more stable; the product can be jelly after being frozen and dried for 24-48h, and is better utilized.
Wherein the vegetable oil is corn oil. The stability of the emulsion can be improved, and the corn oil serving as the oil phase emulsion is close to margarine in character and is a potential substitute of the margarine, so that the intake of trans fat is effectively avoided, the intake of a surfactant is reduced, and light can be blocked from entering the gel inner phase.
The walnut protein polysaccharide composite oil glue can be prepared by using walnut dregs, the utilization efficiency of the walnut dregs is better improved, waste is turned into wealth, the prepared composite oil glue has higher composite reaction effect and efficiency due to the fact that dandelion roots are used as polysaccharide raw materials and a unique extraction method is adopted, meanwhile, the composite oil glue can contain effective medicinal ingredients of the dandelion, the prepared oil glue can be better prevented from being infected by bacteria, the quality guarantee period is prolonged, the body immunity of a human body can be better improved after the composite oil glue is eaten, and the composite oil glue has a stronger prevention effect on common viral infection.
In order to further verify the effect of the invention, the applicant selects dandelion root polysaccharide, walnut protein component and vegetable oil with different mass parts ratios to mix in the steps 3) and 4) on the basis of the above specific implementation steps to obtain a plurality of groups of specific embodiments with different ratio parameters. The results of some examples are shown in the table below. The mass parts of the walnut protein (namely the walnut pulp separation protein) components in the table are obtained by conversion after detecting the mass concentration of the walnut protein in the walnut protein liquid obtained in the step 2.
| Example number | Walnut protein mass fraction | Dandelion root polysaccharide mass portion | Corn oil in parts by weight | Oil glue product |
| 1 | 5 | 0.5 | 20 | Product No. 1 |
| 2 | 15 | 0.7 | 40 | Product No. 2 |
| 3 | 25 | 1 | 60 | Product No. 3 |
| 4 | 5 | 1 | 20 | Product No. 4 |
| 5 | 23 | 0.6 | 50 | Product No. 5 |
| 6 | 20 | 0.8 | 45 | Product No. 6 |
| 7 | 5 | 1 | 50 | Product No. 7 |
| 8 | 7 | 0.9 | 50 | Product No. 8 |
| 9 | 12 | 0.7 | 40 | Product No. 9 |
| 10 | 20 | 0.6 | 30 | Product No. 10 |
The oil gel products obtained in the embodiment are all gel-like products with certain fluidity, have relatively fine mouthfeel after being eaten in a trial mode, and can replace cream for use. Among them, the products No. 3 and No. 7, especially No. 7, had better fluidity, and the products No. 1, No. 4 and No. 10 had poor fluidity, indicating that the fluidity of the product is related to the ratio of vegetable oils, and the higher the ratio of vegetable oils, the greater the fluidity. Among them, product No. 4, product No. 7 and product No. 8 have a more sweet and greasy taste, and are suitable for products with higher demand for sweetness. In addition, the applicant performs stability tests on the products of the above examples after storing the products at normal temperature in dark. Tests show that after all products are stored for 40 days, the appearance change is very small and is higher than the shelf life of common cream for 5-10 days, wherein the shelf life of products No. 4, No. 7 and No. 8 can reach higher shelf life of more than 50 days. The reason is that the dandelion root polysaccharide in the product plays a good antibacterial role by the medicinal components such as flavone and glycosides brought by the dandelion roots during the preparation. Therefore, the higher the dandelion root polysaccharide content in the product is, the longer the shelf life is, the more easily the dandelion root polysaccharide is deteriorated when the sugar content in the common cream product is higher, and the shorter the shelf life is, the opposite is true, so that the product can better replace the common cream product to be popularized and used.
Claims (10)
1. The walnut protein polysaccharide composite oil glue is characterized in that the main active ingredients of the oil glue are flowable glue bodies formed by mixing walnut meal protein isolate, dandelion root polysaccharide and edible vegetable oil.
2. The walnut protein polysaccharide composite oil glue of claim 1, wherein the walnut meal protein isolate component is 5-25 parts by weight of the total weight of the walnut protein polysaccharide composite oil glue; the dandelion polysaccharide component is 0.5-1 part by weight of the walnut protein polysaccharide composite oil glue; the vegetable oil component accounts for 20-60 parts by weight of the walnut protein polysaccharide composite oil glue.
3. The walnut protein polysaccharide composite oil glue of claim 1, wherein the walnut cake protein isolate is obtained by separating and extracting walnut cakes after walnut kernel oil pressing; the dandelion root polysaccharide is obtained by crushing dandelion roots and extracting.
4. The walnut protein polysaccharide composite oil gel as claimed in claim 1, wherein the preparation process of the oil gel comprises the following steps: 1) obtaining dandelion root polysaccharide;
2) obtaining walnut protein liquid;
3) mixing dandelion root polysaccharide and walnut protein liquid to prepare pickering emulsion;
4) adding vegetable oil, and mixing to obtain the final product.
5. The walnut protein polysaccharide composite oil gel as claimed in claim 4, wherein the step 1) is prepared by the following steps: cleaning fresh dandelion roots, drying, crushing, extracting and concentrating in water, soaking in an ethanol solution for 24-48h, filtering to obtain filter residues, drying the filter residues, leaching with a calcium carbonate solution with the mass percent of 0.1-0.3% at 70-80 ℃ for 6-8h, filtering, precipitating the filtrate with ethanol, concentrating the precipitate, freeze-drying, and crushing to obtain dandelion root polysaccharide for later use.
6. The walnut protein polysaccharide complex oil gum as claimed in claim 5, wherein the ethanol solution is an ethanol solution with a volume fraction of about 80%.
7. The walnut protein polysaccharide composite oil gel as claimed in claim 4, wherein the 2) step is prepared by adopting the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing into walnut cake protein isolate solution with mass concentration of 20-30%, and adding a small amount of CaCl under the condition that pH =5-62And stirring and homogenizing to obtain the high-solubility walnut protein liquid.
8. The walnut protein polysaccharide complex oil gum as claimed in claim 4, wherein the following steps can be preferably adopted in the step 3): preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, then obtaining TG enzyme, respectively adding the TG enzyme into the high-solubility walnut pulp protein liquid obtained in the step 2), heating the high-solubility walnut pulp protein liquid to control the temperature to be 60-75 ℃, then adding the polysaccharide solution and the enzyme while stirring, shearing by using a shearing emulsifying machine after uniformly stirring, and then homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separation protein-dandelion root polysaccharide composite Pickering emulsion.
9. The walnut protein polysaccharide complex oil gum as claimed in claim 4, wherein the following steps can be preferably adopted in the step 4): and (3) preparing the high-solubility walnut meal isolate protein-dandelion root polysaccharide composite pickering emulsion obtained in the step 3) into 1.5-2.5% by mass concentration, uniformly mixing the emulsion with 10-20% by mass concentration vegetable oil, standing the mixture under the condition that the pH value is 4-6, taking out an oil layer when the emulsion is layered, and freeze-drying the oil layer for 24-48 hours to obtain the high-solubility walnut meal isolate protein-dandelion root polysaccharide composite oil glue.
10. The walnut protein polysaccharide complex oil gum of claim 4, wherein the vegetable oil is corn oil.
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