CN114304283A - Preparation method of food-grade double gel based on grease gel and hydrogel - Google Patents
Preparation method of food-grade double gel based on grease gel and hydrogel Download PDFInfo
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Abstract
The invention discloses a preparation method of food-grade double gel based on grease gel and hydrogel, which comprises the following steps: (1) gelling the liquid vegetable oil by using a micromolecular gelling agent to form organic gel; (2) fixing water molecules by using a water-based network structure to form hydrogel; (3) stirring the prepared organogel and hydrogel at low speed at room temperature, homogenizing to obtain homogeneous double gel, cooling to below 25 deg.C to obtain food-grade double gels of different types, and storing at room temperature. The double-gel loading system based on the grease gel and the hydrogel produced by the method is green, safe and stable.
Description
Technical Field
The invention belongs to the field of vegetable oil processing, and particularly relates to a preparation method of food-grade double gel based on grease gel and hydrogel.
Background
The number of people with chronic diseases, such as cardiovascular diseases, diabetes, hypertension, etc., has been increasing since the 20 th century. Often chronic diseases are associated with poor lifestyle habits of modern people, such as lack of exercise, a high fat, high salt, high oil diet, lack of adequate rest. It is well known that a healthy diet plays an important role in the human body's operation and in the prevention and alleviation of chronic diseases. Therefore, the hydrogenated vegetable oil in the preparation of the margarine attracts attention, and the hydrogenated vegetable oil contains a large amount of saturated fatty acid and a certain amount of trans-fatty acid, which can cause certain harm to human health. In order to produce solid fats containing a large amount of unsaturated fatty acids as well as no trans fatty acids, oil gels have been found which have the physical properties of solid fats by curing liquid oils by various methods to form oil gels.
The oil gel is used as one method for solidifying liquid oil, can maintain the content of unsaturated fatty acid in the liquid oil, does not generate trans fatty acid, and is a very good substitute for solid fat. The concentration of the gelling agent required for preparing the grease gel is low, most of the grease gel is fat-soluble substances, the growth of microorganisms is not facilitated, and the method is a very effective measure for prolonging the shelf life of food. In addition, oil gels have their drawbacks. Most foods are hydrophilic substances, and the compatibility of the oil gel with components in many foods is low, so that the application of the oil gel in the foods can be greatly reduced. At present, hydrophilic active substances are developed and researched to a high degree, but the hydrophilic active substances cannot be dissolved or slightly dissolved in the oil gel, and the lack of the hydrophilic active substances can cause malnutrition of human bodies. Although researchers at home and abroad have studied a lot of grease gels, the types of the food-grade organic gel are limited at present, and some gel have high melting temperature and long heating time, so that the grease is oxidized, the nutritional value of the grease is reduced, and the application of the grease gel in food is limited.
At present, many polymers in food can be used as hydrogel agents, the structure of the hydrogel can be adjusted by changing the properties of the hydrogel, and some hydrogel agents have certain nutritional values. Because most of the food is water-based compounds, the hydrogel has high compatibility with the food and better fusion, and can dissolve a large amount of and various bioactive substances. Hydrogels, however, are not suitable for delivery with lipophilic compounds as water-based compounds; as the hydrogel agent is mostly protein or polysaccharide, and the two substances are used as basic nutrient elements, favorable conditions are provided for the growth of microorganisms; furthermore, most hydrogels are structurally weak and poor recovery results in poor stretching of the hydrogel, which results in a reduced ability to carry bioactive molecules.
Emulsions or emulsion gels consisting solely of a liquid aqueous phase and an oil phase typically require the addition of large amounts of emulsifiers to stabilize the interface and do not maintain stability at ambient temperatures for long periods of time. Recently, it has been found that structuring both phases not only greatly increases the stability, but also increases the retention of active substances (Mao, L., et al., Design of gel structures in water and oil phases for improved delivery of biological foods in scientific and nutrition,2020.60(10): p.1651-1666.). The current research on double gels has focused mainly on oil-in-water systems. After 20 minutes of homogenization at 300rpm at 80 ℃ by ZHEN et al, and 2 minutes of homogenization at 500rpm, the samples were placed in ice water for cooling to prepare a diglycerol based on monoglyceride and carrageenan and stored at 4 ℃ (ZHEN, H., Mao, L., Cui, M., Liu, J., & Gao, Y. (2020). Development of food-grade biogels based on kappa-carrageenan hydrogel and monoclonal elastomers as carriers for beta-carotenes: circles of oleogel fraction food Hydrocolloids,105,105855.doi:10.1016/j. foodld.2020.105855). Furthermore, Artur j. martins et al homogenously mix beeswax and sodium alginate at 600rpm for 45min at ambient temperature to prepare a double gel and store at 4 ℃ (andrargee, m., Vinas, m., Rathgeb, a., Moeller, e., & Karlovsky, P. (2021.) Lignans of Sesame (Sesamum index L.): a Comprehensive review. molecules,26(8834). doi: 10.3390/moles 26040883). The double gel is prepared by homogenizing at low speed at high temperature or normal temperature for a long time at low speed at present, and needs to be stable in storage at low temperature. Therefore, there is a need to overcome the technical problems of large energy consumption in preparation and maintaining the stability of the system at the same time.
Disclosure of Invention
The invention aims to provide a preparation method of food-grade double gel based on grease gel and hydrogel, which has the advantages of stable product quality, simple and convenient process and low production cost.
The purpose of the invention is realized by the following technical scheme.
The invention provides a preparation method of food-grade double gel based on grease gel and hydrogel, which comprises the following steps:
(1) preparing grease gel by using a corresponding grease gel, adding the grease gel into vegetable oil to obtain a grease-containing gel mixture, wherein the grease gel accounts for 6-12% of the mass of the grease-containing gel mixture, heating the mixture to 70-100 ℃, stirring the mixture until the mixture is dissolved, then stirring the mixture for 5-15 min to completely eliminate the crystallization of the grease gel, generating crystallization from the mixture at a cooling rate of 1-25 ℃/min to form gel, and storing the gel at a temperature below 25 ℃ for later use;
(2) preparing hydrogel by using corresponding food-grade protein or polysaccharide-based hydrogel agent, adding the food-grade protein or polysaccharide-based hydrogel agent into water to obtain a hydrogel agent mixture, and stirring and dissolving the hydrogel agent mixture in water bath at 25-80 ℃ for later use.
(3) Preparing food-grade double gel: mixing the grease gel obtained in the step (1) and the hydrogel obtained in the step (2) at a certain temperature in different proportions, and homogenizing; the mixture was cooled to below 25 ℃ to give different types of food grade bis-gels and stored at room temperature.
Further, the hydrogel agent in the step (2) accounts for 1-3% of the mass of the hydrogel agent mixture.
Further, the heating temperature in the step (1) is 80-150 ℃.
Furthermore, the corresponding oil gel agent in the step (1) can be one of small molecule oil gel agents such as monoglyceride, diglyceride, triglyceride, wax, lecithin-sitosterol, ceramide, 12-hydroxyoctadecanoic acid (12-HSA), stearic acid, ricinoleic acid and the like.
Further, the vegetable oil in the step (1) is any one of acer truncatum buge oil, sesame oil, olive oil, soybean oil, coconut oil, rice bran oil, tea seed oil, peanut oil, corn oil, rapeseed oil, fish oil, avocado oil, sunflower seed oil, linseed oil, grape seed oil, walnut oil, cottonseed oil, canola oil, safflower seed oil and the like.
Further, the vegetable oil of step (1) contains a large amount of unstable fat-soluble bioactive substances.
Further, the hydrogel agent in the step (2) can be one of food-grade protein or polysaccharide-based hydrogel agent such as carrageenan, sodium alginate, saponin, maltodextrin, starch, whey protein and the like.
Further, the different proportions in the step (3) mean that the mass ratio of the oil gel to the hydrogel can be 1: 9-9: 1.
Further, the different types of food grade double gels in the step (3) comprise oil-in-water, water-in-oil and double continuous phase systems.
Further, the rotation speed of the homogenization in the step (3) is 300-800 rpm.
Further, the homogenizing time in the step (3) is 15-30 min.
Further, the temperature for homogenizing in the step (3) is room temperature.
Further, the homogenizing device in step (3) is a propeller stirrer or a vortex device.
Further, the temperature for homogenizing in the step (3) is 25 DEG C
Further, the storage temperature in the step (3) is 25 ℃.
The invention uses micromolecular gel to gel the liquid vegetable oil to form organic gel; fixing water molecules by using a water-based network structure to form hydrogel; stirring the prepared organogel and hydrogel at low speed at room temperature, homogenizing to obtain homogeneous double gel, cooling to below 25 deg.C to obtain food-grade double gels of different types, and storing at room temperature. The double-gel loading system based on the grease gel and the hydrogel produced by the method is green, safe and stable.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the preparation method of the food-grade double gel based on the grease gel and the hydrogel, provided by the invention, has the advantages of low homogenizing speed, energy conservation and cost reduction.
(2) The preparation method of the food-grade double gel based on the grease gel and the hydrogel is simple and convenient in process, the grease gel and the hydrogel are mixed in different proportions in the preparation process, the temperature and the storage temperature during homogenization are both room temperature, the preparation process cost is low, and the preparation method is suitable for large-scale production.
Detailed Description
The following examples are presented to further illustrate the practice of the invention, but the practice and protection of the invention is not limited thereto. It is noted that the following processes, if not described in particular detail, are all realizable or understandable by those skilled in the art with reference to the prior art. The reagents or apparatus used are not indicated to the manufacturer and are considered to be conventional products available by commercial purchase.
Example 1
The mass ratio of the diglyceride lipid gel to the saponin hydrogel in the embodiment is 9:1, the preparation method of the food-grade double gel of diglyceride grease gel and saponin hydrogel comprises the following steps:
(1) preparation of 10 wt% diglyceride oil-and-fat gel: weighing 4.5g of diglyceride oil gel, adding into 40.5g of sesame oil, heating to 70 ℃, stirring with a magnetic stirrer until the diglyceride oil gel is dissolved, stirring for 5min to completely eliminate crystals, cooling at a cooling rate of 20 ℃/min to generate crystals, forming gel, and cooling at 25 ℃ for 1h for later use.
(2) Preparation of 1 wt% saponin hydrogel: weighing 0.05g of saponin hydrogel, adding 4.95g of deionized water, heating in water bath to 80 ℃, stirring and dissolving for later use.
(3) Preparation of food-grade double gel: homogenizing 45g of 10 wt% diglyceride grease gel obtained in the step (1) and 5g of 1 wt% saponin hydrogel obtained in the step (2) at the room temperature by using a propeller stirrer at 800rpm for 15min, then cooling at 4 ℃ for 2h, then standing at room temperature for stabilization for 24h to obtain water-in-oil food-grade double gel, and storing at room temperature.
Example 2
In the embodiment, the mass ratio of the monoglyceride grease hydrogel to the sodium alginate hydrogel is 1:9, the preparation method of the food-grade double gel of monoglyceride grease gel and sodium alginate hydrogel comprises the following steps:
(1) preparation of 6 wt% monoglyceride grease gel: 0.3g of monoglyceride grease gelling agent is weighed and added into 4.7g of sesame oil, the mixture is heated to 80 ℃, stirred by a magnetic stirrer until the monoglyceride grease gelling agent is dissolved and then stirred for 15min to completely eliminate crystals, the mixture is cooled at the cooling rate of 1 ℃/min to generate crystals, and the formed gel is placed at 25 ℃ for cooling for 1h for standby.
(2) Preparation of 3 wt% sodium alginate hydrogel: weighing 1.35g of sodium alginate hydrogel, adding 43.65g of deionized water, heating in water bath to 25 ℃, stirring and dissolving for later use.
(3) Preparation of food-grade double gel: homogenizing 5g of the monoglyceride grease gel with the concentration of 6 wt% obtained in the step (1) and 45g of the sodium alginate hydrogel with the concentration of 3 wt% obtained in the step (2) at 500rpm for 20min under the condition of room temperature, cooling at 4 ℃ for 2h, standing at room temperature for 24h for stabilization to obtain the oil-in-water food grade double gel, and storing at room temperature.
Example 3
The mass ratio of the triglyceride oil-fat gel to the whey protein hydrogel in this example was 8: 2, the preparation method of the food-grade double gel of triglyceride oil gel and whey protein hydrogel comprises the following steps:
(1) preparation of 12 wt% triglyceride oil gel: weighing 4.8g triglyceride oil gel, adding into 35.2g oleum Sesami, heating to 75 deg.C, stirring with magnetic stirrer until dissolved, stirring for 10min to completely eliminate crystal, cooling at 25 deg.C/min to generate crystal, and cooling at 25 deg.C for 1 hr to obtain gel.
(2) Preparation of 2 wt% whey protein hydrogel: weighing 0.2g of whey protein hydrogel, adding 9.8g of deionized water, heating in water bath to 45 ℃, stirring and dissolving for later use.
(3) Preparation of food-grade double gel: homogenizing 40g of 12 wt% triglyceride oil gel obtained in the step (1) and 10g of 2 wt% whey protein hydrogel obtained in the step (2) at room temperature by a propeller stirrer at 300rpm for 30min, cooling at 4 ℃ for 2h, standing at room temperature for 24h for stabilization to obtain water-in-oil food grade double gel, and storing at room temperature.
Example 4
The mass ratio of the ceramide lipid gel to the saponin hydrogel in the embodiment is 8: 2, the preparation method of the food-grade double gel of the ceramide grease gel and the saponin hydrogel comprises the following steps:
(1) preparation of 10 wt% ceramide oil gel: weighing 4g of ceramide oil gel, adding into 36g of sesame oil, heating to 100 ℃, stirring with a magnetic stirrer until the ceramide oil gel is dissolved, stirring for 10min to completely eliminate crystals, cooling at a cooling rate of 25 ℃/min to generate crystals, and placing the formed gel at 25 ℃ for 1h for later use.
(2) Preparation of 2 wt% saponin hydrogel: weighing 0.2g of saponin hydrogel, adding 9.8g of deionized water, heating in water bath to 45 ℃, stirring and dissolving for later use.
(3) Preparation of food-grade double gel: homogenizing 40g of 10 wt% ceramide oil gel obtained in the step (1) and 10g of 2 wt% saponin hydrogel obtained in the step (2) at the room temperature by using a propeller stirrer at 800rpm for 15min, then cooling at 4 ℃ for 2h, then standing at room temperature for stabilization for 24h to obtain water-in-oil food-grade double gel, and storing at room temperature.
Comparative example 1
The mass ratio of the diglyceride grease gel to the saponin hydrogel in the comparative example is 8: 2, the preparation method of the food-grade double gel of the diglyceride grease gel and the saponin hydrogel comprises the following steps:
(1) preparation of 10 wt% diglyceride oil-and-fat gel: weighing 4g of diglyceride oil gel, adding into 36g of sesame oil, heating to 80 ℃, stirring by a magnetic stirrer until the diglyceride oil gel is dissolved, and then stirring for 10min to completely eliminate crystals for later use.
(2) Preparation of 1 wt% saponin hydrogel: weighing 0.1g of saponin hydrogel, adding 9.9g of deionized water, heating in water bath to 45 ℃, stirring and dissolving for later use.
(4) Preparation of food-grade double gel: homogenizing 40g of 10 wt% ceramide oil gel obtained in the step (1) and 10g of 2 wt% saponin hydrogel obtained in the step (2) at 80 ℃ and 10000rpm for 5min by using a homogenizer, cooling at 4 ℃ for 2h, stabilizing at 4 ℃ for 24h to obtain water-in-oil food-grade double gel, and storing at 4 ℃.
The food grade bis-gels prepared in examples 1-4 and comparative example 1 were analytically determined by the following method:
(1) determination of the texture of the food-grade double gel: a TA.XTplus texture analyzer is utilized, and a P45 probe is selected to measure the hardness, the cohesiveness, the viscosity, the ductility and the stress relaxation.
The results were analyzed and recorded as shown in Table 1
TABLE 1 texture determination
Mechanical properties are one of the most important evaluation indexes in food-grade double-gel systems. The cohesiveness reflects the consistency of the two structures, and when the hardness and cohesiveness are significantly increased, it is confirmed that the synergistic effect of the hydrogel and the oleogel enhances the network structure. Tack and adhesion were obtained from the extrusion test: when the cone-shaped probe penetrates the sample, the sample with lower hardness is squeezed with lower reaction force and is converted into the viscosity and adhesiveness of the double gel. As can be seen from Table 1, the type, homogenization speed and temperature, and storage temperature of the oil gelling agent and the hydrogel agent have significant influence on the texture of the food grade, and the hardness and viscosity can well represent the combination degree of the oil gelling agent and the hydrogel in the food grade double-gel system, so that the structure formation in the food grade double-gel system is reflected.
As can be seen from comparison of examples 1-4 and comparative example 1 in Table 1, hardness, cohesiveness, viscosity and ductility of examples 1-4 are significantly higher than those of comparative example 1, and the results show that the degree of bonding between the hydrogel and the oil gel of the food-grade dual-gel system prepared at high temperature and high speed is poor, so that the network structure of the oil gel is destroyed by the hydrogel, and the hardness and viscosity of the oil gel are reduced. From the texture composition of examples 1-4, it can be seen that the degree of bonding between the oil gel and the hydrogel is high, the network structure is not destroyed, and the oil gel and the hydrogel have a synergistic effect, so that the network structure is more compact.
The above examples are only preferred embodiments of the present invention, which are intended to be illustrative and not limiting, and those skilled in the art will appreciate that various changes, substitutions and alterations can be made without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of food-grade double gel based on grease gel and hydrogel is characterized by comprising the following steps:
(1) preparing grease gel by using corresponding grease gel: adding an oil gel into vegetable oil to obtain an oil-containing gel mixture, wherein the oil gel accounts for 6-12% of the mass of the oil-containing gel mixture, heating the mixture to 70-100 ℃, stirring until the mixture is dissolved, then stirring for 5-15 min to completely eliminate the crystallization of the oil gel, cooling the mixture at a cooling rate of 1-25 ℃/min to generate crystals, forming gel, and storing the gel below 25 ℃ for later use;
(2) preparing hydrogel by using corresponding food-grade protein or polysaccharide-based hydrogel agent: weighing food-grade protein or polysaccharide-based hydrogel, adding the food-grade protein or polysaccharide-based hydrogel into water to obtain a hydrogel mixture, wherein the hydrogel accounts for 1% -3% of the mass of the hydrogel mixture, stirring and dissolving the hydrogel mixture in water bath at 25-80 ℃, and stirring and dissolving the hydrogel mixture until hydrogel is formed for later use;
(3) preparing food-grade double gel: mixing the grease gel obtained in the step (1) and the hydrogel obtained in the step (2) in different proportions, and homogenizing; the mixture was cooled to below 25 ℃ to give different types of food grade bis-gels and stored at room temperature.
2. The method for preparing food-grade dual gel based on oil gel and hydrogel according to claim 1, wherein the corresponding oil gel in step (1) can be one of monoglyceride, diglyceride, triglyceride, wax, lecithin-sitosterol, ceramide, 12-HSA, stearic acid, and ricinoleic acid.
3. The preparation method of the food-grade double gel based on the oil gel and the hydrogel according to claim 1, wherein the vegetable oil in the step (1) is any one of acer truncatum buge oil, sesame oil, olive oil, soybean oil, coconut oil, rice bran oil, tea seed oil, peanut oil, corn oil, rapeseed oil, fish oil, avocado oil, sunflower seed oil, linseed oil, grape seed oil, walnut oil, cottonseed oil, canola oil and safflower seed oil.
4. The preparation method of the food-grade double gel based on the oil gel and the hydrogel according to claim 1, wherein the hydrogel agent in the step (2) can be one of carrageenan, sodium alginate, saponin, maltodextrin, starch and whey protein.
5. The preparation method of the food-grade double gel based on the oil gel and the hydrogel is characterized in that the different proportions in the step (3) mean that the mass ratio of the oil gel to the hydrogel can be 1: 9-9: 1.
6. The preparation method of food-grade dual gel based on oleogel and hydrogel according to claim 1, wherein the different types of food-grade dual gel in step (3) comprise oil-in-water, water-in-oil and dual continuous phase system.
7. The preparation method of the food-grade double gel based on the grease gel and the hydrogel is characterized in that the homogenizing rotating speed in the step (3) is 300-800 rpm.
8. The preparation method of the food-grade double gel based on the oil gel and the hydrogel is characterized in that the homogenization time in the step (3) is 15-30 min.
9. The preparation method of food-grade dual gel based on grease gel and hydrogel according to claim 1, wherein the homogenization temperature in the step (3) is room temperature.
10. The method for preparing food-grade dual gel based on grease gel and hydrogel according to any one of claims 1 to 9, wherein the homogenizing device in the step (3) is a propeller stirrer or a vortex device.
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| CN114794251A (en) * | 2022-04-18 | 2022-07-29 | 合肥工业大学 | Vegetable oil gel fat substitute and preparation and application thereof |
| CN115316648A (en) * | 2022-07-07 | 2022-11-11 | 华南农业大学 | Edible double-gel foam and preparation method and application thereof |
| CN115363102A (en) * | 2022-08-23 | 2022-11-22 | 江南大学 | O/W, W/O and bicontinuous three phase-change adjustable fat analogs and preparation method and application thereof |
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| CN114794251A (en) * | 2022-04-18 | 2022-07-29 | 合肥工业大学 | Vegetable oil gel fat substitute and preparation and application thereof |
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| CN115429703B (en) * | 2022-10-24 | 2023-09-22 | 中国热带农业科学院农产品加工研究所 | Dual gel composition and method for preparing the same |
| CN117122044A (en) * | 2023-08-25 | 2023-11-28 | 合肥工业大学 | Double gel and preparation method and application thereof |
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