CN115251343A - Preparation method of food-derived animal peptide taste-masking emulsion - Google Patents
Preparation method of food-derived animal peptide taste-masking emulsion Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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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Abstract
The invention provides a preparation method of a food-borne animal peptide taste masking emulsion, which comprises the following steps: dissolving food-derived animal peptide with water solubility in purified water to serve as an internal water phase; adopting medium chain triglyceride as an oil phase and polyglycerol ricinoleate as an emulsifier, mixing the oil phase and the emulsifier, and shearing and homogenizing to prepare a water-in-oil primary emulsion; mixing sodium starch octenyl succinate and maltodextrin according to a preset proportion, and dissolving in purified water to serve as an external water phase; shearing the external water phase, and mixing with the water-in-oil primary emulsion to obtain the food-derived animal peptide taste-masking emulsion. The food-borne animal peptide odor masking emulsion prepared by the method has a good odor masking effect, can effectively mask volatile components of the food-borne animal peptide, further eliminates fishy smell of the food-borne animal peptide, greatly improves purchasing desire of users, and is suitable for large-scale popularization and use.
Description
Technical Field
The invention relates to the technical field of deep processing of animal peptides, in particular to a preparation method of a food-borne animal peptide taste-masking emulsion.
Background
The conventional food-derived functional peptides mainly refer to active peptides which are taken by organisms from the outside or applied to the fields of food and biology as functional components, can be directly or indirectly derived from food proteins, and generally exist in the dietary proteins with specific amino acid sequences.
At present, scientific research shows that the absorption rate of the final nitrogen element is obviously lower than that of the nitrogen source directly taking food-derived oligopeptide as the nitrogen source no matter taking complete protein as the nitrogen source or taking free amino acid as the nitrogen source. The existing food-derived animal peptides are not only an important nitrogen source, but also have a series of important physiological functions, such as: the casein peptide has effects of regulating immunity, promoting digestion and absorption, resisting oxidation, etc., and the marine fish peptide has effects of improving memory, lowering blood pressure, reducing blood lipid, etc. Therefore, scientific research and product development around food-derived animal peptides has been ongoing.
However, the conventional food-derived animal peptides have a large fishy smell, which greatly reduces the purchasing desire of consumers, and is not favorable for large-scale production and use of the food-derived animal peptides.
Disclosure of Invention
Based on the above, the invention aims to provide a preparation method of the food-derived animal peptide odor masking emulsion, so as to eliminate the fishy smell of the food-derived animal peptide and improve the purchasing desire of users.
The embodiment of the invention provides a preparation method of a food-derived animal peptide taste-masking emulsion on one hand, which adopts a two-step emulsification method to prepare, and the method comprises the following steps:
dissolving food-derived animal peptide with water solubility in purified water to serve as an inner water phase, and adopting medium-chain triglyceride as an oil phase and polyglycerol polyricinoleate as an emulsifier, wherein the oil phase is wrapped on the outer surface of the inner water phase;
mixing the oil phase with the emulsifier, shearing and homogenizing to obtain a water-in-oil primary emulsion;
mixing sodium starch octenylsuccinate and maltodextrin according to a preset proportion, and dissolving in purified water to serve as an external water phase;
subjecting the external aqueous phase to a shearing treatment and mixing with the water-in-oil primary emulsion to produce a food-derived animal peptide taste masking emulsion.
The invention has the beneficial effects that: the food-borne animal peptide odor masking emulsion is prepared by dissolving food-borne animal peptide with water solubility in purified water to prepare an inner water phase, simultaneously mixing an oil phase with an emulsifier, shearing and homogenizing to prepare a water-in-oil primary emulsion, further mixing starch sodium octenyl succinate and maltodextrin according to a preset proportion, dissolving the mixture in the purified water to serve as an outer water phase, and on the basis, shearing the outer water phase and mixing the outer water phase with the water-in-oil primary emulsion. The taste masking emulsion of the food-borne animal peptide prepared by the method has a good taste masking effect, can effectively mask volatile components of the food-borne animal peptide, adopts edible materials as the surfactant and the oil phase, has simple and mild preparation conditions, can be widely applied to taste masking of the animal peptide, further eliminates the fishy smell of the food-borne animal peptide, greatly improves the purchasing desire of users, and is suitable for large-scale popularization and use.
Preferably, the step of mixing the oil phase with the emulsifier and shearing and homogenizing to obtain the water-in-oil primary emulsion comprises:
after dissolving food-borne animal peptides with water solubility in purified water to serve as an inner water phase, mixing the polyglycerol ricinoleate and the medium-chain triglyceride to prepare a mixed oil phase, pre-emulsifying the inner water phase and the mixed oil phase through a high-speed shearing machine, and emulsifying through a high-pressure homogenizer to prepare the water-in-oil primary emulsion.
Preferably, the step of subjecting the external aqueous phase to shearing and mixing with the water-in-oil primary emulsion to produce the food-derived animal peptide taste masking emulsion comprises:
after starch sodium octenylsuccinate and maltodextrin are mixed according to a preset proportion and dissolved in purified water to serve as an external water phase, emulsifying the water-in-oil primary emulsion and the external water phase by a high-speed shearing machine to finally prepare the food-borne animal peptide taste-masking emulsion.
Preferably, the food-derived animal peptides comprise bovine blood peptides and chicken's gizzard-membrane peptides.
Preferably, the step of dissolving the food-derived animal peptide having water solubility in purified water to serve as an internal water phase comprises:
dissolving the food-derived animal peptide with water solubility into the purified water, wherein the mass ratio of the food-derived animal peptide to the purified water is 1: 9-4: 6;
stirring at 400rpm for 10min with an overhead stirrer in a water bath at 50 ℃ to dissolve the food-borne animal peptide in the purified water sufficiently.
Preferably, the step of mixing the polyglycerol ricinoleate with the medium chain triglyceride to produce a mixed oil phase comprises:
mixing the polyglycerol ricinoleate with the medium-chain triglyceride, wherein the mass ratio of the polyglycerol ricinoleate to the medium-chain triglyceride is 2;
the polyglycerol ricinoleate was sufficiently dissolved in the medium chain triglycerides by stirring at 400rpm for 10min with an overhead stirrer in a water bath at 50 ℃.
Preferably, the step of pre-emulsifying the internal water phase and the mixed oil phase by a high speed shearing machine comprises:
slowly pouring the inner water phase into the mixed oil phase, and shearing for 3min at 13000rpm by a high-speed dispersion machine, wherein the mass ratio of the inner water phase to the mixed oil phase is 4;
homogenizing the sheared liquid by a high pressure homogenizer at 25MPa and circulating 3 times to obtain the water-in-oil primary emulsion.
Preferably, the step of mixing sodium starch octenyl succinate and maltodextrin in a predetermined ratio and dissolving in purified water to serve as an external water phase comprises:
the sodium starch octenylsuccinate, the maltodextrin and the purified water were mixed in a ratio of 12.
Preferably, the step of subjecting the external aqueous phase to shearing and mixing with the water-in-oil primary emulsion to produce the food-derived animal peptide taste masking emulsion comprises:
slowly adding the water-in-oil primary emulsion into the external water phase, and shearing the mixture for 3min at 10000rpm by a high-speed shearing machine to finally prepare the food-originated animal peptide taste-masking emulsion, wherein the ratio of the primary emulsion to the external water phase is 1-1.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
FIG. 1 is a graph showing the analysis of bovine serum peptide-embedded emulsion and bovine serum peptide solution in the preparation method of the food-derived animal peptide taste-masked emulsion according to the first embodiment of the present invention;
fig. 2 is a schematic view of the storage of the bovine serum albumin-embedded emulsion in a room temperature environment in the preparation method of the food-derived animal peptide taste-masking emulsion according to the first embodiment of the present invention.
The following detailed description will further illustrate the invention in conjunction with the above-described figures.
Detailed Description
To facilitate an understanding of the invention, the invention will now be described more fully hereinafter with reference to the accompanying drawings. Several embodiments of the invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The preparation method of the taste masking emulsion for the food-derived animal peptide provided by the embodiment can effectively mask volatile components of the food-derived animal peptide, and meanwhile, the adopted surfactant and the oil phase are edible materials, so that the preparation condition is simple and mild, the taste masking emulsion can be widely applied to taste masking of the animal peptide, the fishy smell of the food-derived animal peptide is eliminated, the purchase desire of a user is greatly improved, and the taste masking emulsion is suitable for large-scale popularization and use, wherein the food-derived animal peptide can be bovine serum peptide and chicken's gizzard-membrane peptide.
Specifically, in this embodiment, referring to fig. 1 and fig. 2, for ease of understanding, the present embodiment specifically describes the preparation of the taste-masking emulsion containing bovine serum albumin:
example one
Specifically, in this example, 20g of bovine blood peptide is first dissolved in 80g of purified water to prepare an internal water phase, 12g of polyglycerol ricinoleate is then dissolved in 138g of medium-chain triglyceride as a mixed oil phase, the mixture is stirred for 10min at 400rpm by using an overhead stirrer in a water bath kettle at 50 ℃, the internal water phase is then slowly added into the mixed oil phase, the mixed solution is sheared for 3min at 13000rpm by using a high-speed shearing machine, and the sheared liquid is circularly homogenized for 3 times by using a high-pressure homogenizer at 25Mpa (primary pressure 20Mpa, secondary pressure 5 Mpa) to obtain a water-in-oil primary emulsion.
Further, 36g of starch sodium octenylsuccinate and 9g of maltodextrin were simultaneously dissolved in 255g of purified water and stirred in a water bath at 85 ℃ for 15min at 600rpm using an overhead stirrer to obtain an external aqueous phase. And slowly adding the prepared inner water phase into the mixed oil phase (weighing the mass of the obtained water-in-oil primary emulsion, mixing the water-in-oil primary emulsion with the outer water phase according to the mass ratio of 1).
On the basis, the electronic nose is used for carrying out volatile component analysis on the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide and the aqueous solution containing the bovine serum peptide with the same concentration, and the analysis result is shown in figure 1, and the result shows that compared with the aqueous solution containing the bovine serum peptide with the same concentration, the electronic nose detects that the volatile components of the bovine serum peptide in the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide are greatly reduced, so that the peptide volatile components in the aqueous solution of the bovine serum peptide are greatly masked, and the nasal odor identification of a human body also proves that the emulsion can effectively mask the fishy odor of the bovine serum peptide.
Further, in this embodiment, as shown in fig. 2, it should be noted that fig. 2 is a photograph of the food-derived animal peptide odor masking emulsion embedding bovine blood peptide prepared in this embodiment stored at room temperature for 30 days, and the result shows that oil-water separation occurs in the emulsion due to the gravity, and the emulsion droplets are observed by a microscope (40 times objective lens) to have no emulsion breaking phenomenon, and the emulsion is still a uniform emulsion after shaking, and the emulsion stability is good, so that the preparation method of the food-derived animal peptide odor masking emulsion provided in this embodiment is suitable for wide popularization and use.
Example two
Specifically, in this example, 10g of bovine blood peptide is first dissolved in 90g of purified water to prepare an internal water phase, 12g of polyglycerol ricinoleate is then dissolved in 150g of medium chain triglyceride as a mixed oil phase, the mixture is stirred for 10min at 400rpm by using an overhead stirrer in a water bath kettle at 50 ℃ respectively, then the internal water phase is slowly added into the mixed oil phase, the mixed solution is sheared for 3min at 13000rpm by using a high-speed shearing machine, and the sheared liquid is circularly homogenized for 3 times by using a high-pressure homogenizer at 25Mpa (primary pressure 20Mpa, secondary pressure 5 Mpa) to obtain a primary water-in-oil emulsion.
Further, 12g of starch sodium octenylsuccinate and 3g of maltodextrin were simultaneously dissolved in 85g of purified water and stirred in a water bath at 85 ℃ for 15min at 600rpm using an overhead stirrer to obtain an external aqueous phase. And slowly adding the prepared inner water phase into the mixed oil phase (weighing the mass of the obtained water-in-oil primary emulsion, mixing the water-in-oil primary emulsion with the outer water phase according to the mass ratio of 1.
On the basis, volatile component analysis is carried out on the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide and the aqueous solution containing the bovine serum peptide with the same concentration by using an electronic nose, and the result shows that the volatile component of the bovine serum peptide in the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide is greatly reduced compared with the aqueous solution containing the bovine serum peptide with the same concentration by the electronic nose, so that the peptide volatile component in the aqueous solution of the bovine serum peptide is greatly masked, and the odor of the bovine serum peptide can be effectively masked by the emulsion proved by human nose smell identification.
Furthermore, in this embodiment, it should be noted that, when the food-derived animal peptide odor masking emulsion embedding bovine serum albumin prepared in this embodiment is stored at room temperature, an oil-water separation phenomenon occurs due to the gravity, and it is observed through a microscope (40 times objective lens) that emulsion droplets do not break emulsion, and the emulsion is still a uniform emulsion after shaking up, and the emulsion stability is good, so that the preparation method of the food-derived animal peptide odor masking emulsion provided in this embodiment is suitable for wide popularization and use.
EXAMPLE III
Specifically, in this example, 40g of bovine blood peptide is first dissolved in 60g of purified water to prepare an internal aqueous phase, 20g of polyglycerol polyricinoleate is dissolved in 250g of medium-chain triglyceride as a mixed oil phase, the mixed oil phase is stirred for 10min at 400rpm by using an overhead stirrer in a water bath kettle at 50 ℃, the internal aqueous phase is then slowly added into the mixed oil phase, the mixed liquid is sheared for 3min at 13000rpm by using a high-speed shearing machine, and the sheared liquid is circularly homogenized for 3 times by using a high-pressure homogenizer at 25Mpa (primary pressure 20Mpa, secondary pressure 5 Mpa) to obtain a water-in-oil primary emulsion.
Further, 24g of starch sodium octenylsuccinate and 6g of maltodextrin were simultaneously dissolved in 170g of purified water, and stirred in a water bath at 85 ℃ for 15min at 600rpm using an overhead stirrer to obtain an external aqueous phase. And slowly adding the prepared inner water phase into the mixed oil phase (weighing the mass of the obtained water-in-oil primary emulsion, mixing the water-in-oil primary emulsion with the outer water phase according to the mass ratio of 1.
On the basis, volatile component analysis is carried out on the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide currently and the bovine serum peptide aqueous solution with the same concentration by using an electronic nose, and the result shows that the volatile component of the bovine serum peptide in the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide currently is greatly reduced by the electronic nose compared with the bovine serum peptide aqueous solution with the same concentration, so that the peptide volatile component in the bovine serum peptide aqueous solution is greatly masked, and the nasality identification of a human body also proves that the emulsion can effectively mask the fishy smell of the bovine serum peptide.
Furthermore, in this embodiment, it should be noted that, when the food-derived animal peptide odor masking emulsion embedding bovine serum albumin prepared in this embodiment is stored at room temperature, an oil-water separation phenomenon occurs due to the gravity, and it is observed through a microscope (40 times objective lens) that emulsion droplets do not break emulsion, and the emulsion is still a uniform emulsion after shaking up, and the emulsion stability is good, so that the preparation method of the food-derived animal peptide odor masking emulsion provided in this embodiment is suitable for wide popularization and use.
Example four
Specifically, in this example, 30g of bovine blood peptide is first dissolved in 70g of purified water to prepare an internal water phase, 36g of polyglycerol ricinoleate is dissolved in 450g of medium-chain triglyceride as a mixed oil phase, the mixture is stirred for 10min at 400rpm by using an overhead stirrer in a water bath kettle at 50 ℃, the internal water phase is then slowly added into the mixed oil phase, the mixed solution is sheared for 3min at 13000rpm by using a high-speed shearing machine, and the sheared liquid is circularly homogenized for 3 times by using a high-pressure homogenizer at 25Mpa (primary pressure 20Mpa, secondary pressure 5 Mpa) to obtain a water-in-oil primary emulsion.
Further, 48g of starch sodium octenylsuccinate and 12g of maltodextrin were simultaneously dissolved in 380g of purified water and stirred in a water bath at 85 ℃ for 15min at 600rpm using an overhead stirrer to obtain an external aqueous phase. And slowly adding the prepared inner water phase into the mixed oil phase (weighing the mass of the obtained water-in-oil primary emulsion, mixing the water-in-oil primary emulsion with the outer water phase according to the mass ratio of 1.5), and shearing for 3min at 10000rpm by using a high-speed shearing machine to obtain the milky-white fishy smell-free bovine blood peptide odor masking emulsion.
On the basis, volatile component analysis is carried out on the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide currently and the bovine serum peptide aqueous solution with the same concentration by using an electronic nose, and the result shows that the volatile component of the bovine serum peptide in the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide currently is greatly reduced by the electronic nose compared with the bovine serum peptide aqueous solution with the same concentration, so that the peptide volatile component in the bovine serum peptide aqueous solution is greatly masked, and the nasality identification of a human body also proves that the emulsion can effectively mask the fishy smell of the bovine serum peptide.
Furthermore, in this embodiment, it should be noted that, when the food-derived animal peptide odor masking emulsion embedding bovine blood peptide prepared in this embodiment is stored at room temperature, due to the oil-water separation phenomenon caused by gravity, no emulsion breaking phenomenon is observed in emulsion droplets through a microscope (40 times objective lens), the emulsion droplets are still a uniform emulsion after shaking, and the emulsion stability is good, so that the preparation method of the food-derived animal peptide odor masking emulsion provided in this embodiment is suitable for wide popularization and use.
EXAMPLE five
Specifically, in this example, 40g of bovine blood peptide is first dissolved in 60g of purified water to prepare an internal aqueous phase, 2g of polyglycerol polyricinoleate is dissolved in 25g of medium-chain triglyceride as a mixed oil phase, the mixed oil phase is stirred for 10min at 400rpm by using an overhead stirrer in a water bath kettle at 50 ℃, the internal aqueous phase is then slowly added into the mixed oil phase, the mixed liquid is sheared for 3min at 13000rpm by using a high-speed shearing machine, and the sheared liquid is circularly homogenized for 3 times by using a high-pressure homogenizer at 25Mpa (primary pressure 20Mpa, secondary pressure 5 Mpa) to obtain a water-in-oil primary emulsion.
Further, 12g of starch sodium octenylsuccinate and 3g of maltodextrin were simultaneously dissolved in 85g of purified water, and stirred in a water bath at 85 ℃ for 15min at 600rpm using an overhead stirrer to obtain an external aqueous phase. And slowly adding the prepared inner water phase into the mixed oil phase (weighing the mass of the obtained water-in-oil primary emulsion, mixing the water-in-oil primary emulsion with the outer water phase according to the mass ratio of 1.5), and shearing for 3min at 10000rpm by using a high-speed shearing machine to obtain the milky-white fishy smell-free bovine blood peptide odor masking emulsion.
On the basis, volatile component analysis is carried out on the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide and the aqueous solution containing the bovine serum peptide with the same concentration by using an electronic nose, and the result shows that the volatile component of the bovine serum peptide in the food-borne animal peptide taste masking emulsion embedded with the bovine serum peptide is greatly reduced compared with the aqueous solution containing the bovine serum peptide with the same concentration by the electronic nose, so that the peptide volatile component in the aqueous solution of the bovine serum peptide is greatly masked, and the odor of the bovine serum peptide can be effectively masked by the emulsion proved by human nose smell identification.
Furthermore, in this embodiment, it should be noted that, when the food-derived animal peptide odor masking emulsion embedding bovine serum albumin prepared in this embodiment is stored at room temperature, an oil-water separation phenomenon occurs due to the gravity, and it is observed through a microscope (40 times objective lens) that emulsion droplets do not break emulsion, and the emulsion is still a uniform emulsion after shaking up, and the emulsion stability is good, so that the preparation method of the food-derived animal peptide odor masking emulsion provided in this embodiment is suitable for wide popularization and use.
In summary, the taste masking emulsion for food-originated animal peptides is prepared by dissolving food-originated animal peptides having water solubility in purified water to prepare an internal aqueous phase, simultaneously mixing an oil phase with an emulsifier and shearing and homogenizing to prepare a water-in-oil primary emulsion, further mixing starch sodium octenyl succinate and maltodextrin in a predetermined ratio and dissolving in purified water to serve as an external aqueous phase, and on the basis of the mixture, shearing the external aqueous phase and mixing with the water-in-oil primary emulsion. The food-borne animal peptide taste masking emulsion prepared by the method has a good taste masking effect, can effectively mask volatile components of the food-borne animal peptide, adopts edible materials as both the surfactant and the oil phase, has simple and mild preparation conditions, can be widely applied to the taste masking of the animal peptide, further eliminates the fishy smell of the food-borne animal peptide, greatly improves the purchasing desire of users, and is suitable for large-scale popularization and use.
It should be noted that the above implementation procedures are only for illustrating the applicability of the present application, but this does not mean that the preparation method of the food-originated animal peptide taste-masking emulsion of the present application has only one implementation procedure described above, and on the contrary, the preparation method of the food-originated animal peptide taste-masking emulsion of the present application can be incorporated into the feasible embodiments of the present application as long as the preparation method can be implemented.
In summary, the preparation method of the taste masking emulsion for food-derived animal peptides in the embodiments of the present invention can effectively mask volatile components of food-derived animal peptides, and the adopted surfactant and oil phase are edible materials, so that the preparation conditions are simple and mild, and the preparation method can be widely applied to taste masking of animal peptides, thereby eliminating the fishy smell of the food-derived animal peptides, greatly improving the purchasing desire of users, and being suitable for wide popularization and use.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (9)
1. A preparation method of a food-derived animal peptide taste masking emulsion is characterized by adopting a two-step emulsification method, and the method comprises the following steps:
dissolving food-derived animal peptide with water solubility in purified water to serve as an inner water phase, adopting medium-chain triglyceride as an oil phase and adopting polyglycerol polyricinoleate as an emulsifier, wherein the oil phase is wrapped on the outer surface of the inner water phase;
mixing the oil phase with the emulsifier, shearing and homogenizing to obtain a water-in-oil primary emulsion;
mixing sodium starch octenylsuccinate and maltodextrin according to a preset proportion, and dissolving in purified water to serve as an external water phase;
subjecting the external aqueous phase to a shearing treatment and mixing with the water-in-oil primary emulsion to produce a food-derived animal peptide taste masking emulsion.
2. The method of preparing a food-derived animal peptide taste masking emulsion of claim 1, wherein: the step of mixing the oil phase with the emulsifier, shearing and homogenizing to prepare the water-in-oil primary emulsion comprises the following steps:
after dissolving food-borne animal peptides with water solubility in purified water to serve as an inner water phase, mixing the polyglycerol ricinoleate and the medium-chain triglyceride to prepare a mixed oil phase, pre-emulsifying the inner water phase and the mixed oil phase through a high-speed shearing machine, and emulsifying through a high-pressure homogenizer to prepare the water-in-oil primary emulsion.
3. The method of preparing the food-derived animal peptide taste-masking emulsion of claim 1, wherein: the step of subjecting the external aqueous phase to a shearing treatment and mixing with the water-in-oil primary emulsion to produce a food-borne animal peptide taste masking emulsion comprises:
after starch sodium octenylsuccinate and maltodextrin are mixed according to a preset proportion and dissolved in purified water to serve as an external water phase, emulsifying the water-in-oil primary emulsion and the external water phase by a high-speed shearing machine to finally prepare the food-borne animal peptide taste-masking emulsion.
4. The method of preparing a food-derived animal peptide taste masking emulsion of claim 1, wherein: the food-source animal peptide comprises bovine blood peptide and chicken's gizzard-membrane peptide.
5. The method of preparing the food-derived animal peptide taste-masking emulsion of claim 1, wherein: the step of dissolving the food-derived animal peptide having water solubility in purified water to serve as an internal water phase comprises:
dissolving the food-derived animal peptide with water solubility into the purified water, wherein the mass ratio of the food-derived animal peptide to the purified water is 1: 9-4: 6;
stirring by overhead stirrer at 400rpm for 10min under water bath condition of 50 deg.C to dissolve the food-borne animal peptide in the purified water sufficiently.
6. The method of preparing the food-derived animal peptide taste-masking emulsion of claim 2, wherein: the step of mixing the polyglycerol ricinoleate with the medium chain triglyceride to produce a mixed oil phase comprises:
mixing the polyglycerol ricinoleate with the medium-chain triglyceride, wherein the mass ratio of the polyglycerol ricinoleate to the medium-chain triglyceride is 2;
the polyglycerol ricinoleate was sufficiently dissolved in the medium chain triglycerides by stirring at 400rpm for 10min with an overhead stirrer in a water bath at 50 ℃.
7. The method of preparing a food-derived animal peptide taste masking emulsion of claim 2, wherein: the step of pre-emulsifying the inner water phase and the mixed oil phase through a high-speed shearing machine comprises the following steps:
slowly pouring the internal water phase into the mixed oil phase, and shearing for 3min by a high-speed dispersion machine under the condition of 13000rpm, wherein the mass ratio of the internal water phase to the mixed oil phase is 4;
homogenizing the sheared liquid by a high pressure homogenizer at 25Mpa and circulating 3 times to obtain the water-in-oil primary emulsion.
8. The method of preparing a food-derived animal peptide taste masking emulsion of claim 1, wherein: the step of mixing sodium starch octenyl succinate and maltodextrin according to a preset proportion and dissolving in purified water to serve as an external water phase comprises the following steps:
the sodium starch octenylsuccinate, the maltodextrin and the purified water were mixed in a ratio of 12.
9. The method of preparing a food-derived animal peptide taste masking emulsion of claim 1, wherein: the step of subjecting the external aqueous phase to a shearing treatment and mixing with the water-in-oil primary emulsion to produce a food-borne animal peptide taste masking emulsion comprises:
slowly adding the water-in-oil primary emulsion into the external water phase, and shearing the mixture for 3min at 10000rpm by a high-speed shearing machine to finally prepare the food-originated animal peptide taste-masking emulsion, wherein the ratio of the primary emulsion to the external water phase is 1-1.
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Application publication date: 20221101 |