CN112425660A - Preparation method for improving stability of emulsified oil - Google Patents
Preparation method for improving stability of emulsified oil Download PDFInfo
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- CN112425660A CN112425660A CN202011335545.XA CN202011335545A CN112425660A CN 112425660 A CN112425660 A CN 112425660A CN 202011335545 A CN202011335545 A CN 202011335545A CN 112425660 A CN112425660 A CN 112425660A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 36
- 235000019198 oils Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 239000002245 particle Substances 0.000 claims abstract description 21
- 239000002131 composite material Substances 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 19
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000012153 distilled water Substances 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 239000004472 Lysine Substances 0.000 claims abstract description 11
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- 235000010485 konjac Nutrition 0.000 claims abstract description 11
- 102000011632 Caseins Human genes 0.000 claims abstract description 9
- 108010076119 Caseins Proteins 0.000 claims abstract description 9
- 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 claims abstract description 9
- 238000001246 colloidal dispersion Methods 0.000 claims abstract description 9
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 229940075507 glyceryl monostearate Drugs 0.000 claims abstract description 9
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims abstract description 9
- 238000010008 shearing Methods 0.000 claims abstract description 9
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 229920002494 Zein Polymers 0.000 claims description 25
- 239000005019 zein Substances 0.000 claims description 25
- 229940093612 zein Drugs 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
- 235000019197 fats Nutrition 0.000 claims description 10
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 9
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 235000019864 coconut oil Nutrition 0.000 claims description 4
- 239000003240 coconut oil Substances 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 4
- 238000003760 magnetic stirring Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002390 rotary evaporation Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 18
- 235000013305 food Nutrition 0.000 description 16
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000012296 anti-solvent Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000000975 co-precipitation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Tea And Coffee (AREA)
- Edible Oils And Fats (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for improving the stability of emulsified oil, which relates to the technical field of oil processing, and specifically comprises the following steps: 1) preparing a colloidal dispersion liquid; 2) uniformly mixing the obtained composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use; 3) adding sodium caseinate and disodium hydrogen phosphate into a batching barrel, and adding distilled water and a mixture to obtain a water phase; 4) adding vegetable oil into a mixing barrel, adding span and glyceryl monostearate to obtain an oil phase product, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing, and spray drying. The invention provides high-stability emulsified oil for drinks such as milk tea, coffee and the like, and avoids fat floating in the shelf life, thereby improving the shelf life stability of the product.
Description
Technical Field
The invention belongs to the technical field of oil processing, and particularly relates to a preparation method for improving the stability of emulsified oil.
Background
People eat food as day and eat food as first. Food safety is receiving increasing attention. People advocate various natural foods and expect to return to the nature. Therefore, the natural food is not only a consumption fashion, but also represents the consumption psychology of people. However, natural foods do not represent food safety, and the natural foods cause serious food safety problems if they are separated from their chemical and biological properties and safe food processing. The modern food processing does not need to use food additives, and the food safety problem cannot be caused by the standard use of the food additives. Without food additives there is no modern food industry. The additive of the magic food is not necessary at all, and the magic natural food is not necessary, but the natural food is also a reasonable choice for people.
The emulsified oil takes hydrogenated vegetable oil with higher purity as an emulsifying object, and a fat product with higher emulsifying stability can be obtained through a proper emulsifying formula and an efficient emulsifying process, but the emulsified oil in the current market mainly refers to non-dairy creamer (liquid or solid), the stability of the emulsified oil can not meet the requirement of a ready-to-drink liquid product, the emulsified oil with high stability can completely replace milk fat, can adapt to the process requirement of the ready-to-drink milk tea and coffee, improves the shelf life stability of the product, and can be more selected in flavor. Therefore, how to improve the stability of the emulsified oil and fat plays an important role in improving the shelf life stability of products.
Disclosure of Invention
The invention aims to provide a preparation method for improving the stability of emulsified oil and fat aiming at the existing problems.
The invention is realized by the following technical scheme:
a preparation method for improving the stability of emulsified oil comprises the following specific steps:
1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise injecting the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of water bath at 45-50 ℃ to obtain a colloid dispersion liquid;
2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of between 20 ℃ below zero and 25 ℃ for 10 to 13 hours, then freeze-drying the colloidal dispersion liquid for 40 to 45 hours at the temperature of between 50 ℃ below zero and 60 ℃ below zero, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh and 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;
3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60-70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;
4) adding vegetable oil into a mixing barrel, heating to 70-80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.
Further, the mass-volume ratio of the zein to the ethanol water solution is 1:100-120 g/mL; the volume concentration of the ethanol water solution is 70-75%; the rotating speed of the magnetic stirring is 1000-; the mass ratio of the propylene glycol alginate to the zein is 1-5: 10; the volume ratio of the mixed solution to the distilled water is 1: 3-4.
Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 15-17:2: 4-5.
Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are respectively 5-8%, 0.5-1.0% and 0.6-0.1%.
Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1-2% and 3-6%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1-1.5.
Further, the temperature of the homogenization treatment is 70-80 ℃, and the pressure is 15-18 MPa.
Compared with the prior art, the invention has the following advantages:
the invention provides high-stability emulsified oil for drinks such as milk tea, coffee and the like, and avoids fat floating in the shelf life, thereby improving the shelf life stability of the product; according to the invention, an anti-solvent coprecipitation method is adopted, zein and propylene glycol alginate are adopted to prepare composite colloidal particles, and then the composite colloidal particles are uniformly mixed with lysine and konjac glucomannan to obtain a mixture, the appearance of the composite colloidal particles can be changed by adding the lysine and the konjac glucomannan, and the particle size of the composite colloidal particles can be reduced, so that the composite colloidal particles are in a small-particle-size spherical shape in emulsified oil, the composite colloidal particles with small-particle-size spherical structures are uniformly distributed in the emulsified oil, a multi-layer colloidal particle layer can be constructed, the fat floating path is increased, the fat floating is effectively slowed down, and the improvement of the shelf life stability of a product is realized.
Detailed Description
The present invention will be further described with reference to specific embodiments.
Example 1
A preparation method for improving the stability of emulsified oil comprises the following specific steps:
1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise adding the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of a water bath at 45 ℃ to obtain a colloid dispersion liquid;
2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of 20 ℃ below zero for 10 hours, then freezing and drying the colloidal dispersion liquid at the temperature of 50 ℃ below zero for 40 hours, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;
3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;
4) adding vegetable oil into a mixing barrel, heating to 70 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.
Further, the mass-volume ratio of the zein to the ethanol aqueous solution is 1:100 g/mL; the volume concentration of the ethanol water solution is 70 percent; the rotating speed of the magnetic stirring is 1000 r/min; the mass ratio of the propylene glycol alginate to the zein is 1: 10; the volume ratio of the mixed solution to distilled water is 1: 3.
Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 15:2: 4.
Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 5%, 0.5% and 0.6%, respectively.
Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1% and 3%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1:1.
Further, the temperature of the homogenization treatment is 70 ℃, and the pressure is 15 MPa.
Example 2
A preparation method for improving the stability of emulsified oil comprises the following specific steps:
1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise adding the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of a water bath at 50 ℃ to obtain a colloid dispersion liquid;
2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of-25 ℃ for 13h, then freeze-drying the colloidal dispersion liquid for 45h at the temperature of-60 ℃, crushing the obtained freeze-dried product, sieving the crushed product with a 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;
3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;
4) adding vegetable oil into a mixing barrel, heating to 80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.
Further, the mass-volume ratio of the zein to the ethanol aqueous solution is 1:120 g/mL; the volume concentration of the ethanol water solution is 75%; the rotating speed of the magnetic stirring is 1200 r/min; the mass ratio of the propylene glycol alginate to the zein is 5: 10; the volume ratio of the mixed solution to distilled water is 1: 4.
Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 17:2: 5.
Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 8%, 1.0% and 0.1%, respectively.
Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 2 percent and 6 percent; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1.5.
Further, the temperature of the homogenization treatment is 80 ℃, and the pressure is 18 MPa.
The embodiment of the invention can keep the emulsion stability in the quality guarantee period and effectively improve the shelf life stability of the product.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention.
Claims (6)
1. A preparation method for improving the stability of emulsified oil is characterized by comprising the following steps:
1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise injecting the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of water bath at 45-50 ℃ to obtain a colloid dispersion liquid;
2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of between 20 ℃ below zero and 25 ℃ for 10 to 13 hours, then freeze-drying the colloidal dispersion liquid for 40 to 45 hours at the temperature of between 50 ℃ below zero and 60 ℃ below zero, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh and 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;
3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60-70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;
4) adding vegetable oil into a mixing barrel, heating to 70-80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.
2. The preparation method of claim 1, wherein in the step 1), the mass-to-volume ratio of zein to the ethanol aqueous solution is 1:100-120 g/mL; the volume concentration of the ethanol water solution is 70-75%; the rotating speed of the magnetic stirring is 1000-; the mass ratio of the propylene glycol alginate to the zein is 1-5: 10; the volume ratio of the mixed solution to the distilled water is 1: 3-4.
3. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 2), the mass ratio of the composite colloidal particles, the lysine and the konjac glucomannan in the mixture is 15-17:2: 4-5.
4. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 3), the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 5-8%, 0.5-1.0% and 0.6-0.1%, respectively.
5. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 4), the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1-2% and 3-6%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1-1.5.
6. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 4), the temperature of the homogenization treatment is 70-80 ℃, and the pressure is 15-18 MPa.
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| CN202011335545.XA CN112425660A (en) | 2020-11-25 | 2020-11-25 | Preparation method for improving stability of emulsified oil |
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| CN114304290A (en) * | 2022-01-18 | 2022-04-12 | 广东兆龙生物科技有限公司 | Food emulsified oil |
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Application publication date: 20210302 |