CN114794468B - In-situ camellia oil emulsion and preparation method and application thereof - Google Patents
In-situ camellia oil emulsion and preparation method and application thereof Download PDFInfo
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- CN114794468B CN114794468B CN202210428329.2A CN202210428329A CN114794468B CN 114794468 B CN114794468 B CN 114794468B CN 202210428329 A CN202210428329 A CN 202210428329A CN 114794468 B CN114794468 B CN 114794468B
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- 239000010495 camellia oil Substances 0.000 title claims abstract description 75
- 239000000839 emulsion Substances 0.000 title claims abstract description 60
- 238000011065 in-situ storage Methods 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000004945 emulsification Methods 0.000 title claims description 10
- 235000018597 common camellia Nutrition 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 31
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
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- 229940088598 enzyme Drugs 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 238000010008 shearing Methods 0.000 claims abstract description 15
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 14
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 14
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 13
- 108010059892 Cellulase Proteins 0.000 claims abstract description 12
- 229940106157 cellulase Drugs 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 238000004537 pulping Methods 0.000 claims abstract description 9
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 230000032798 delamination Effects 0.000 description 6
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- 238000001914 filtration Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004530 micro-emulsion Substances 0.000 description 3
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- 239000004386 Erythritol Substances 0.000 description 1
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- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
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- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
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- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
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- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat 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
-
- 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
- A23L29/06—Enzymes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method and application of an in-situ camellia oil emulsion. The preparation method of the invention comprises the following steps: peeling fresh camellia seeds, adding an aqueous solution with the antioxidant content of 0.001-0.01 g/mL, and pulping to obtain camellia seed pulp; then adding three enzymes of cellulase, pectase and neutral protease for enzymolysis in sequence, inactivating and carrying out solid-liquid separation; adding emulsifier into the separated liquid, emulsifying by high-speed shearing, and homogenizing to obtain in-situ camellia oil emulsion. The process of the invention maintains water-soluble and oil-soluble nutrient components, and overcomes the problem of low active ingredients in the prior art. The in-situ camellia oil emulsion prepared by the process has good stability, does not have layering after standing, has no flocculation phenomenon, and has good stability; the polypeptide content is not less than 1.8%, the polysaccharide content is not less than 3.0%, and the blood lipid regulating effect is good.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an in-situ camellia oil emulsion and a preparation method and application thereof.
Background
Camellia oil is also known as tea tree oil, tea seed oil, and is a fatty oil extracted from seeds of Camellia (Camellia oleifera) of the genus Camellia (Camellia oleifera) of the family Camellia (Theaceae). The camellia oil is a natural vegetable oil which is used as high-quality health-care vegetable fat extracted from camellia seeds, and has the reputation of long-life oil, king in oil and the like. According to the scientific discussion of traditional Chinese medicine, the tea oil has the advantages of being capable of reducing cholesterol, plasma fibrin and blood sugar in human bodies, and having obvious dietary therapy effect on diseases such as hypertension, cardiovascular diseases, cerebral vessels, obesity and the like when being eaten frequently.
However, the camellia oil is heavy in taste and difficult to be accepted by consumers when being directly drunk, and the camellia oil is prepared into oil-in-water type microemulsion, so that the camellia oil is a good solution. Different from the common emulsion, the microemulsion has the advantages of simple preparation process, good solubilization effect, slow release, high bioavailability and the like, and can also increase the solubility of the oil phase in water and improve the oil carrying quantity; in addition, the microemulsion can better carry and protect the fat-soluble active ingredients in the camellia oil. In the prior art, studies on in-situ camellia oil emulsion have been carried out, but commercially available camellia oil is generally used as a raw material, and raw materials such as an emulsifier, an aqueous phase and the like are added to prepare the emulsion by a high-speed shearing emulsification method, a homogenization method and the like.
At present, refined oil is mainly adopted as camellia oil, and fat-soluble active ingredients such as VE and phytosterol in the camellia oil prepared by the preparation method are less than those obtained by other methods such as fresh pressing, cold pressing and the like. In order to retain active ingredients of camellia oil to a greater extent, the freshly extracted camellia oil becomes a good alternative method, the method comprises pulping fresh camellia seeds, adding ethanol with a certain concentration to extract an oil phase, and finally purifying to obtain the freshly extracted camellia oil. In order to improve the nutritional factors in camellia oil, an enzymolysis method is also adopted in the prior art, but the camellia oil prepared by the method still has the problem of low stability even if an emulsion prepared by adding an emulsifier is added. Therefore, in order to improve the stability of the camellia oil emulsion, the invention provides a preparation process of the camellia oil emulsion in situ, wherein the camellia oil emulsion contains more nutritional factors and has the effect of regulating blood fat.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of an in-situ camellia oil emulsion. The in-situ camellia oil emulsion prepared by the method retains water-soluble and oil-soluble nutritional ingredients, has high polypeptide and polysaccharide content, and has the effect of regulating blood fat.
It is another object of the present invention to provide an in situ camellia oil emulsion prepared by the method.
It is another object of the present invention to provide the use of the method for preparing food having lipid regulating function.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a method for preparing an in-situ camellia oil emulsion, which comprises the following steps:
s1, peeling fresh camellia seeds, adding an aqueous solution with the antioxidant content of 0.001-0.01 g/mL, and pulping to obtain camellia seed pulp;
s2, adding three enzymes into the camellia seed pulp obtained in the step S1 respectively, and sequentially carrying out enzymolysis and inactivation; after the enzymolysis is finished, carrying out solid-liquid separation;
s3, adding an emulsifying agent into the liquid separated in the step S2, and carrying out high-speed shearing emulsification and homogenization for more than 3 times to obtain an in-situ camellia oil emulsion;
in the step S2, the adding sequence of the three enzymes is cellulase, pectase, neutral protease or pectase, cellulase and neutral protease.
The inventor finds that the processes of beating, enzymolysis, high-speed shearing emulsification, homogenization and the like can increase the contact of the slurry with oxygen, heat brought by stirring and shearing can increase molecular movement and increase the oxidation degree, so that some easily oxidized active substances in tea seeds are damaged. The camellia seeds are pulped by adopting water containing the antioxidant, so that oxidation in the processes of pulping, enzymolysis, high-speed shearing, emulsification, homogenization and the like can be avoided, and more active substances in the emulsion are reserved. On the other hand, the addition of the antioxidant surprisingly also improves the stabilizer of the final emulsion, which exhibits a very stable state under the same emulsifying conditions without delamination or flocculation.
Preferably, in the step s1, the antioxidant may be a variety commonly used in the fields of foods and cosmetics. Specifically, the antioxidant is one or more of vitamin C, sodium metabisulfite, tea polyphenol and sodium isotretinoin.
The invention can select the adding amount of the water solution with the antioxidant content of 0.001-0.01 g/mL according to the camellia seed pulping technology in the prior art. Preferably, in the step S1, the weight-volume ratio of the camellia seeds to the aqueous solution with the antioxidant content of 0.001-0.01 g/mL is 1:1-1:10.
The temperature of the enzymolysis can be selected according to the prior art. Preferably, in the step S2, the enzymolysis temperature is 25-60 ℃.
More preferably, in the step S2, the temperature of the enzymolysis is 35-45 ℃.
More preferably, in step s2, the temperature of the enzymolysis is 40 ℃.
The pH of the enzymatic hydrolysis can be selected according to the prior art in the present invention. Preferably, in step s2, the pH of the enzymolysis is 4-8.
More preferably, the pH of the enzymolysis is 6.5-7.5.
Preferably, in the step S2, the mass-volume ratio of the cellulase addition amount to the camellia seed pulp is 0.1-1 g/100 mL.
Preferably, in the step S2, the mass-volume ratio of the neutral protease addition amount to the camellia seed pulp is 0.1-1 g/100 mL.
Preferably, in the step S2, the mass-volume ratio of the addition amount of the pectase to the camellia seed pulp is 0.1-1 g/100 mL.
The time of enzymolysis can be selected according to the prior art. Preferably, in step s2, the enzymolysis time of any one enzyme is not less than 0.5h.
More preferably, in step s2, the enzymolysis time of any one enzyme is the same.
More preferably, in step s2, the enzymolysis time of any one enzyme is 1h.
Preferably, in step s2, the solid-liquid separation mode is centrifugation or filtration.
Preferably, in step s3, the emulsifier is an emulsifier commonly used in food or cosmetics. In particular to one or more of monoglyceride, sucrose fatty acid ester and sodium caseinate.
Preferably, in the step S3, the mass-volume ratio of the added amount of the emulsifier to the separated liquid is 5-15 g/100 mL.
Preferably, in step s3, the high-speed shearing emulsifying condition is that the rotation speed is above 2000rpm, and the emulsifying time is above 10 min.
Preferably, in step s3, the homogenization conditions are a homogenization pressure of 1000psi or more.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a preparation method of an in-situ camellia oil emulsion, which comprises the steps of peeling camellia seeds, adding an aqueous solution with antioxidant content of 0.001-0.01 g/mL, pulping, adding three enzymes, carrying out enzymolysis in an environment containing the antioxidant, adding an emulsifier after enzymolysis, and carrying out high-speed shearing emulsification and homogenization to obtain the in-situ camellia oil emulsion. The in-situ camellia oil emulsion prepared by the process can obtain good stability under the condition of less addition of the emulsifier, does not have layering after standing, has no flocculation phenomenon, has the polypeptide content of not less than 1.8 percent and the polysaccharide content of not less than 3.0 percent, and has good blood fat regulating effect.
Drawings
FIG. 1 is a diagram of an in situ camellia oil emulsion prepared in example 1;
FIG. 2 is a graph of lyophilized yogurt produced by the application of the in situ camellia oil emulsion prepared in example 1.
Detailed Description
The invention is further illustrated in detail below in connection with specific examples which are provided solely for the purpose of illustration and are not intended to limit the scope of the invention. Unless specifically stated otherwise, the reagents, methods and apparatus employed in the present invention are those conventional in the art.
The cellulases, pectinases, bromelain and neutral proteases used in the examples and comparative examples of the present invention were purchased from Jiangsu Bo biological products Co., ltd, food grade; the camellia seeds are commercial products; freshly squeezed camellia oil: prepared according to the method described in patent CN107586602 a; refined camellia oil is purchased from the company limited by comprehensive development of the camellia industry in Guizhou.
Example 1
The preparation method of the in-situ camellia oil emulsion comprises the following steps:
s1, taking 100g of fresh camellia seeds, removing camellia seed coats on the surfaces of the fresh camellia seeds, adding 100mL of solvent which is aqueous solution with 0.001g/mL of vitamin C, and pulping to obtain camellia seed pulp;
s2, adding cellulase into the camellia seed pulp obtained in the step S1, wherein the adding amount and the mass volume ratio of the camellia seed pulp are 0.1g:100mL, and performing enzymolysis for 1h at 40 ℃ under the environment of pH=6.5; adding pectase, wherein the mass volume ratio of the adding amount to the camellia seed pulp is 0.1g:100mL, and performing enzymolysis for 1h at 40 ℃ under the environment of pH=6.5; and finally, adding neutral protease, wherein the mass volume ratio of the addition amount to the camellia seed pulp is 0.1g:100mL, and performing enzymolysis for 1h at 40 ℃ under the environment of pH=6.5; inactivating after enzymolysis is finished, centrifuging at 6000rpm for 20min, filtering to remove residues, and collecting liquid;
s3, adding monoglyceride into the liquid obtained in the step S2, wherein the weight-volume ratio of the added monoglyceride to the liquid is 5g:100mL, shearing at high speed of 3000rpm for 20min, homogenizing at 1200psi for 3 times to obtain in-situ camellia oil emulsion.
The obtained in situ camellia oil emulsion is an off-white emulsion liquid, has fresh plant smell and no greasy feel, and is shown in figure 1.
Example 2
The steps and specific parameters are the same as in example 1, except that in step S2, the addition sequence of the three enzymes is pectase, cellulase and neutral protease to obtain the off-white emulsion, and the plant smell is fresh and has no greasy feeling.
Example 3
The preparation method of the in-situ camellia oil emulsion comprises the following steps:
s1, taking 100g of fresh camellia seeds, removing camellia seed coats on the surfaces of the fresh camellia seeds, adding 1000mL of solvent which is aqueous solution with 0.001g/mL of vitamin C, and pulping to obtain camellia seed pulp;
s2, adding cellulase into the camellia seed pulp obtained in the step S1, wherein the adding amount and the mass volume ratio of the camellia seed pulp are 1g:100mL, and performing enzymolysis for 1h at 35 ℃ under the environment of pH=6.5; adding pectase, wherein the mass volume ratio of the adding amount to the camellia seed pulp is 1g:100mL, and performing enzymolysis for 1h at 35 ℃ under the environment of pH=6.5; and finally, adding neutral protease, wherein the mass volume ratio of the addition amount to the camellia seed pulp is 1g:100mL, and performing enzymolysis for 1h at 35 ℃ under the environment of pH=6.5; inactivating after enzymolysis is finished, centrifuging at 6000rpm for 20min, filtering to remove residues, and collecting liquid;
s3, adding monoglyceride into the liquid obtained in the step S2, wherein the weight-volume ratio of the added monoglyceride to the liquid is 5g:100mL, sheared at 3000rpm for 20min,1200psi 3 times to obtain in situ camellia oil emulsion.
Example 4
The steps and specific parameters are the same as in example 1, except that in step s2, the enzymolysis conditions of each enzyme are: temperature 25 ℃, ph=4.
Example 5
The steps and specific parameters are the same as in example 1, except that in step s2, the enzymolysis conditions of each enzyme are: temperature 60 ℃, ph=8.
Example 6
The steps and specific parameters are the same as in example 1, except that in step s2, the enzymolysis conditions of each enzyme are: temperature 35 ℃, ph=6.5.
Example 7
The steps and specific parameters are the same as in example 1, except that in step s2, the enzymolysis conditions of each enzyme are: temperature 45 ℃, ph=7.5.
Example 8
The steps and specific parameters are the same as in example 1, except that in step S1, the solvent is an aqueous solution of sodium metabisulfite of 0.001 g/mL.
Example 9
The steps and specific parameters are the same as in example 1, except that in step S1, the solvent is an aqueous solution of isotretinoin 0.01 g/mL.
Example 10
100mL of the in-situ camellia oil emulsion prepared in example 1 is taken, 0.1g of citric acid and 2g of erythritol are added, and the prepared product has sour and sweet taste.
Example 11
100mL of the in-situ camellia oil emulsion prepared in the example 1 is taken, 1g of medlar extract and 5mL of blackcurrant juice are added, and the prepared product has good taste.
Example 12
2mL of the in-situ camellia oil emulsion prepared in example 1 was added to 100g of a fondant formulation to prepare camellia oil fondant.
Example 13
2mL of the in-situ camellia oil emulsion prepared in example 1 was added to 50mL of yogurt to prepare a lyophilized yogurt. As shown in fig. 2.
Comparative example 1
The procedure is as in example 1, except that in step S1, water without antioxidant is used instead of water with antioxidant.
Comparative example 2
The steps and specific parameters are the same as in example 1, except that in step S2, cellulase is added, and the mass-volume ratio of the added amount to camellia seed pulp is 0.1g:100mL, and performing enzymolysis for 1h at 35 ℃ under the environment of pH=6.5; adding pectase, wherein the mass volume ratio of the adding amount to the camellia seed pulp is 0.1g:100mL, and performing enzymolysis for 1h at 35 ℃ under the environment of pH=6.5; finally, bromelain is added, and the mass volume ratio of the addition amount to the camellia seed pulp is 0.1g:100mL, enzymatic hydrolysis for 1h at 35 ℃, ph=6.5.
Comparative example 3
The steps and specific parameters are the same as in example 1, except that in step S2, cellulase, neutral protease and pectase are added at one time.
Comparative example 4
The procedure is as in example 1, except that in step S3, only high-speed shearing at 3000rpm is carried out for 20min.
Comparative example 5
The procedure is as in example 1, except that in step S3, the high-speed shearing is carried out at 3000rpm for 20min, and 1200psi is homogenized for 1 time.
Comparative example 6
Adding monoglyceride into fresh camellia seed oil, wherein the adding amount of monoglyceride and the weight-volume ratio of the fresh camellia seed oil are 5g:100mL, high speed sheared at 3000rpm for 20min,1200psi 3 homogenizations;
the preparation method of the fresh camellia seed oil comprises the following steps: removing shells of fresh tea fruits by a sheller, cleaning and washing fresh tea seeds, crushing, squeezing the crushed fresh tea seeds to obtain solid fiber powder and whey, adjusting the moisture content of the whey to 40%, gelatinizing the whey at the temperature of 100 ℃ for 30min, cooling to 60 ℃, adding absolute ethyl alcohol into a system according to the proportion of adding 9mL absolute ethyl alcohol into each 40g of the whey, stirring for continuous reaction for 40min, centrifuging at 1000 revolutions/min for 5min, collecting crude tea oil, placing the crude tea oil at the temperature of 80 ℃ and the vacuum degree of 0.09MPa for solvent recovery for 1.5 h, obtaining tea oil with the absolute ethyl alcohol recovered, adding activated carbon with the tea oil quality of 0.5% of that of the absolute ethyl alcohol removed, adsorbing for 5min at the temperature of 30 ℃, and filtering to obtain fresh tea seed oil.
Comparative example 7
Adding monoglyceride into refined camellia seed oil, wherein the adding amount of monoglyceride and the weight-volume ratio of refined camellia seed oil are 5g:100mL, high shear at 3000rpm for 20min,1200psi 3 homogenizations.
Comparative example 8
Adding monoglyceride into fresh camellia seed oil, wherein the adding amount of monoglyceride and the weight-volume ratio of the fresh camellia seed oil are 20g:100mL, high speed sheared at 3000rpm for 20min,1200psi 3 homogenizations;
the preparation method of fresh camellia seed oil is the same as that of comparative example 6.
Comparative example 9
Adding monoglyceride into refined camellia seed oil, wherein the adding amount of monoglyceride and the weight-volume ratio of refined camellia seed oil are 20g:100mL, high shear at 3000rpm for 20min,1200psi 3 homogenizations.
Experiment 1 emulsification Effect and stability test
In-situ camellia oil emulsions prepared in examples 1-9 and comparative examples 1-9 were subjected to observation and recording; the in-situ camellia oil emulsions prepared in examples 1 to 9 and comparative examples 1 to 9 were allowed to stand at 45℃for 7 days, the phenomenon was observed and recorded, and the presence or absence of sour taste was evaluated, and the results are shown in Table 1.
TABLE 1
As can be seen from Table 1, the in-situ camellia oil emulsion prepared by the method of the invention has good stability, does not have layering phenomenon and flocculation phenomenon after being placed, and has no sour taste. In comparative example 1, however, the emulsion produced was pale brown in color and was prone to delamination, flocculation, and development of sourness; in comparative example 2, acid protease is used to replace neutral protease to generate delamination and generate a small amount of flocculation; in the enzymolysis process of comparative example 3, three enzymes are added simultaneously to the in-situ camellia oil emulsion prepared by enzymolysis, and layering occurs after the in-situ camellia oil emulsion is placed, and a small amount of flocculation occurs, because neutral protease has degradation effect on other two enzymes and can influence the enzyme activity; comparative example 4 in-situ camellia oil emulsion prepared by high-speed shearing only has poor stability and has delamination and a large amount of flocculation; in-situ camellia oil emulsion prepared by high-speed shearing and 1-time homogenization in comparative example 5 has delamination and little flocculation; comparative examples 6-7 in-situ camellia oil emulsions obtained by adding the same amount of emulsifier as the present invention to existing camellia oil showed little flocculation and delamination. Comparative examples 8 to 9 although the stability of the in-situ camellia oil emulsion prepared was good, the amount of emulsifier added therein was much higher than that of the present invention.
Experiment 2 active substance content determination
The active substance content of the in-situ camellia oil emulsion prepared in examples 1 to 9 and comparative examples 1 to 9 was measured by the following method: the polypeptides were detected using GB/T5009.5-2003 and the polysaccharide was detected using the sulfuric acid-phenol method, the results of which are shown in Table 2.
TABLE 2
As can be seen from Table 2, the content of the polypeptides and polysaccharides in the in-situ camellia oil emulsion prepared by the preparation method of the present invention is higher than that of the comparative examples, and the contents of the polypeptides and polysaccharides in comparative examples 4 to 5 are similar to those of the in-situ camellia oil emulsion prepared by the preparation method of the present invention, but their stability is inferior to that of the in-situ camellia oil emulsion prepared by the preparation method of the present invention; as can be seen from comparative examples 6 to 9, the camellia oil emulsion polysaccharide and polypeptide content obtained after emulsification with the emulsifier added to fresh camellia seed oil and refined camellia seed oil is low.
Experiment 3 blood lipid regulating effect measurement
Experimental materials: SD rats (180-200 g, male, 6 weeks available from Shanghai Laike laboratory animal Co., ltd.).
The experimental method comprises the following steps: 40 SD rats were clinically observed for health, fed and drunk freely at a temperature of 23+ -2deg.C and a relative humidity of 50+ -5deg.C, and fed adaptively for one week, randomly divided into 5 groups of 8 animals each, with no significant difference in body weight between groups, and fed separately. 1 time of stomach irrigation at 8:00 am, normal group feeding basic feed and stomach irrigation distilled water, wherein the dosage is 2g (2 g/kg bw d) per kg per day; the model group is fed with high-fat feed and filled with distilled water, and the dosage is 2g (2 g/kg bw d) per kilogram per day; the experimental group 1 was fed with a high-fat feed and subjected to intragastric administration with the in-situ camellia oil emulsion of example 1 of the present invention in an amount of 2 g/kg/bw d per day; the experimental group 2 was fed with a high-fat feed and the emulsion prepared in comparative example 6 was used for gastric lavage in an amount of 2 g/kg/bw d per day; the experimental group 3 was fed with a high-fat feed and was subjected to gastric lavage with the emulsion prepared in comparative example 7 in an amount of 2 g/kg/bw d per day; experiment group 4 was fed with high fat feed and lavaged with camellia oil emulsion of comparative example 1 at 2g per kg per day (2 g/kg bw d);
SD rats can eat and drink water freely during the experiment, and are fed and irrigated continuously for 4 weeks, after the feeding is finished, the rats are fasted for 12 hours after last irrigated, the rats are anesthetized in the early morning and blood is taken from abdominal aorta, and the serum is separated by centrifugation for 20min at 2500 r/min. The TG triglycerides, TC total cholesterol, HDL high density lipoprotein, HDL low density lipoprotein content of each group was measured according to the instructions of each kit. The results are shown in Table 3.
TABLE 3 Table 3
As can be seen from table 3, the triglyceride and total cholesterol contents in experimental group 1 were lower than those in the model group and experimental groups 2 to 4. High density lipoprotein and low density lipoprotein content is higher and not much different from normal group content. Therefore, the in-situ camellia oil emulsion prepared by the preparation method has a good function of regulating blood fat.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the in-situ camellia oil emulsion is characterized by comprising the following steps of:
s1, peeling fresh camellia seeds, adding an aqueous solution with the antioxidant content of 0.001-0.01 g/mL, and pulping to obtain camellia seed pulp; the antioxidant is one or more of vitamin C, sodium metabisulfite, tea polyphenol or sodium isotretinoin; the weight-volume ratio of the camellia seed to the aqueous solution with the antioxidant content of 0.001-0.01 g/mL is 1:1-1:10;
s2, adding three enzymes into the camellia seed pulp obtained in the step S1 respectively, and sequentially carrying out enzymolysis and inactivation; after the enzymolysis is finished, carrying out solid-liquid separation;
s3, adding an emulsifying agent into the liquid separated in the step S2, and carrying out high-speed shearing emulsification and homogenization for more than 3 times to obtain an in-situ camellia oil emulsion; the emulsifier is one or more of monoglyceride, sucrose fatty acid ester or sodium caseinate; the mass volume ratio of the added amount of the emulsifier to the separated liquid is 5-15 g:100mL;
in the step S2, three enzymes are cellulase, pectase and neutral protease; and the adding sequence of the three enzymes is cellulase, pectase, neutral protease or pectase, cellulase and neutral protease.
2. The method according to claim 1, wherein in step S2, the temperature of the enzymolysis is 25 to 60 ℃.
3. The method according to claim 1, wherein in step S2, the temperature of the enzymolysis is 35 to 45 ℃.
4. The method according to claim 1, wherein in step S2, the pH of the enzymatic hydrolysis is 4 to 8.
5. The method according to claim 1, wherein in step S2, the pH of the enzymatic hydrolysis is 6.5 to 7.5.
6. The method according to claim 1, wherein in step S3, the high-speed shearing emulsifying condition is a rotation speed of 2000rpm or more and the emulsifying time is 10min or more.
7. The method of claim 1, wherein in step S3, the homogenizing conditions are pressure of 1000psi or more.
8. An in-situ camellia oil emulsion prepared by the preparation method of any one of claims 1-7.
9. Use of the in-situ camellia oil emulsion of claim 8 in preparing a food with blood lipid regulating function.
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