CN116530584A - Preparation method of composite acer truncatum seed oil gel - Google Patents
Preparation method of composite acer truncatum seed oil gel Download PDFInfo
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- CN116530584A CN116530584A CN202310575902.7A CN202310575902A CN116530584A CN 116530584 A CN116530584 A CN 116530584A CN 202310575902 A CN202310575902 A CN 202310575902A CN 116530584 A CN116530584 A CN 116530584A
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- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 78
- 241000219226 Acer truncatum Species 0.000 title claims abstract description 77
- 239000002131 composite material Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000013871 bee wax Nutrition 0.000 claims abstract description 34
- 239000012166 beeswax Substances 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 239000002199 base oil Substances 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 238000013329 compounding Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000000053 physical method Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000000499 gel Substances 0.000 claims description 129
- 238000010438 heat treatment Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 90
- 235000019198 oils Nutrition 0.000 abstract description 90
- 230000003647 oxidation Effects 0.000 abstract description 16
- 238000007254 oxidation reaction Methods 0.000 abstract description 16
- 230000014759 maintenance of location Effects 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 5
- 239000000523 sample Substances 0.000 description 18
- 230000004044 response Effects 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 239000003349 gelling agent Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 239000004519 grease Substances 0.000 description 7
- 239000013078 crystal Substances 0.000 description 6
- 238000002425 crystallisation Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 5
- 238000001879 gelation Methods 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 230000001590 oxidative effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000003287 optical effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000006399 behavior Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000005211 surface analysis Methods 0.000 description 2
- GWHCXVQVJPWHRF-KTKRTIGZSA-N (15Z)-tetracosenoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-KTKRTIGZSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- XJXROGWVRIJYMO-SJDLZYGOSA-N Nervonic acid Natural products O=C(O)[C@@H](/C=C/CCCCCCCC)CCCCCCCCCCCC XJXROGWVRIJYMO-SJDLZYGOSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006664 bond formation reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- GWHCXVQVJPWHRF-UHFFFAOYSA-N cis-tetracosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-UHFFFAOYSA-N 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000113 differential scanning calorimetry Methods 0.000 description 1
- 238000001938 differential scanning calorimetry curve Methods 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000012932 thermodynamic analysis Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0007—Organic substances
-
- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a preparation method of a compound acer truncatum seed oil gel, which comprises the following steps: the preparation method comprises the steps of taking acer truncatum seed oil as base oil, compounding two different types of gel agents, and uniformly mixing the gel agents after compounding with the base oil by a physical method to prepare the compound acer truncatum seed oil gel. The method solves the problems of poor oil retention and instability of monoglyceride oleogel and relatively large hardness of beeswax oleogel, improves the quality of the oleogel, further clearly determines the technological requirements and technical method of the composite acer truncatum seed oil gel, effectively improves the characteristics of easy oxidation and rancidity of acer truncatum seed oil, improves the edible value of the acer truncatum seed oil, solves the problems of poor waxy taste, poor oxidation stability, short storage period and the like of the oleogel in food, and provides a theoretical basis for expanding the application of the acer truncatum seed oil in the food industry.
Description
Technical Field
The invention relates to the technical field of grain, grease and vegetable protein engineering, in particular to a preparation method of composite acer truncatum seed oil gel.
Background
The oil gelation technology is a healthy method, and the oil gel is formed by simple treatment by adding the gelling agent into the liquid oil phase on the premise of ensuring that the nutrient components of the oil are not basically lost, so that the solid property of the product is ensured, the healthy property of the low saturated fatty acid of the product is also endowed, and the oil gelation technology becomes a new trend of oil research special for food. The acer truncatum seed oil is rich in various essential fatty acids for human bodies, wherein the content of nervonic acid is 5-6%, and the total content of unsaturated fatty acids exceeds 90%, and has higher nutritive value, and researches prove that the acer truncatum seed oil has various physiological activity functions, has the functions of regulating intestinal flora, improving oxidative stress and the like. But the polyunsaturated fatty acid content is higher, the acer truncatum seed oil is easy to oxidize and rancid, the nutritional value of the acer truncatum seed oil can be reduced, and toxic substances can be generated. The oil gelation technology can effectively solve the problem that the Acer truncatum seed oil is easy to oxidize and rancidity, and improve the edible value of the Acer truncatum seed oil. However, the existing oil gelation technology aiming at Acer truncatum seed oil has the problems of unstable oil-retaining effect, poor oxidation stability, gelled mouthfeel and the like.
Disclosure of Invention
In view of the above, the invention discloses a preparation method of composite acer truncatum seed oil gel, which is used for effectively improving the characteristic of easy oxidation and rancidity of acer truncatum seed oil, improving the edible value of acer truncatum seed oil and solving the problems of waxy taste, poor oxidation stability, short storage period and the like of the acer truncatum seed oil in foods.
Specifically, the preparation method of the composite acer truncatum seed oil gel comprises the following steps: the preparation method comprises the steps of taking acer truncatum seed oil as base oil, compounding two different types of gel agents, and uniformly mixing the gel agents after compounding with the base oil by a physical method to prepare the compound acer truncatum seed oil gel.
Further, the two different kinds of gels are monoglyceride and beeswax, respectively.
Further, the compound mass ratio of the monoglyceride to the beeswax is 5:5 or 6:4 or 7:3.
Further, the gel comprises the following components in percentage by mass: 9%, 10% and 11%.
Further, the physical method is as follows: heating the gel agent and the base oil in a water bath, magnetically stirring until the gel agent and the base oil are completely dissolved, cooling at room temperature, transferring a sample bottle into a refrigerator at 4 ℃ and refrigerating for 24 hours to prepare the oleogel.
Further, the heating temperature of the water bath is 75-85 ℃ and the heating time is 25-45min.
Further, the addition amount of the gel is 9.7%, and the compound ratio of monoglyceride and beeswax in the gel is 6:4, heating at 81 ℃ for 39min.
The invention provides a preparation method of composite acer truncatum seed oil gel, which is characterized in that two different types of gel agents (monoglyceride and beeswax) are compounded and used, acer truncatum seed oil is used as base oil, the gel agents and an oil phase are uniformly mixed by a physical method to prepare the composite acer truncatum seed oil gel, and the obtained composite acer truncatum seed oil gel has good mechanical property and storage property and has an antioxidation protection effect on acer truncatum seed oil.
By further defining the technological requirements and the technical method of the composite Acer truncatum seed oil gel, the characteristic that the Acer truncatum seed oil is easy to oxidize and rancidity is effectively improved, the edible value of the Acer truncatum seed oil gel is improved, and the problems of waxy taste, poor oxidation stability, short storage period and the like of the Acer truncatum seed oil gel in food are solved. Provides a theoretical basis for expanding the application of the Acer truncatum seed oil in the food industry.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure of the invention as claimed.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the description of the embodiments or the prior art will be briefly described below, and it will be obvious to those skilled in the art that other drawings can be obtained from these drawings without inventive effort.
FIG. 1 shows the effect of the addition amount, compounding ratio, heating temperature and heating time of the gel on the oil holding property of the oil gel according to the embodiment of the present disclosure;
FIG. 2 is a microstructure (magnification: 400 times) of a composite Acer truncatum seed oil gel and a single oil gel under an optical microscope provided in an embodiment of the present disclosure;
FIG. 3 shows melting curves (a) and crystallization curves (b) of a composite oleogel and a single oleogel provided in accordance with an embodiment of the present disclosure;
fig. 4 is a gel diagram of a compound acer truncatum seed oil provided in an embodiment of the present disclosure.
Detailed Description
Reference will now be made in detail to exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, the same numbers in different drawings refer to the same or similar elements, unless otherwise indicated. The implementations described in the following exemplary examples do not represent all implementations consistent with the invention. Rather, they are merely examples of systems consistent with aspects of the invention as detailed in the accompanying claims.
A preparation method of a compound Acer truncatum seed oil gel comprises the following steps: the preparation method comprises the steps of taking acer truncatum seed oil as base oil, compounding two different types of gel agents, and uniformly mixing the gel agents after compounding with the base oil by a physical method to prepare the compound acer truncatum seed oil gel. By adopting the preparation method, the properties of the obtained composite acer truncatum seed oil gel are studied in the following 7 aspects.
1. Single factor experiment:
the influence of the addition amount, the compounding ratio, the heating temperature and the heating time of the gel on the oil holding property of the oil gel is obtained through a single factor test;
the method comprises the following steps: the preparation method comprises the steps of weighing acer truncatum seed oil with the same mass, adding composite gel of 9% monoglyceride and beeswax in different compounding ratios into a sample bottle, heating in a water bath at 80 ℃ and magnetically stirring until the acer truncatum seed oil is completely dissolved, cooling at room temperature, transferring the sample bottle into a refrigerator at 4 ℃ and refrigerating for 24 hours to prepare the oleogel. And then the influence of four factors of the addition amount of the mixed gel, the mass ratio of the monoglyceride to the beeswax, the heating temperature and the heating time on the oil retention of the preparation of the compound acer truncatum seed oil gel is respectively discussed.
As shown in fig. 1, the oil retention increases with the addition of the gelling agent, but when the addition reaches 9%, the oil retention tends to be gentle, which indicates that the gelling agent and the oil are combined to reach a saturated state, and the three-dimensional network structure is more dense; with the reduction of the compound ratio of monoglyceride and beeswax, the oil-retaining property of the oil gel is firstly increased and then reduced, and the compound ratio is 6:4, the oil holding capacity is the highest and reaches 99.15 percent. At this time, the capacity of the monoglyceride and the beeswax to combine with the grease reaches the highest value; the oil retention of the oleogel increases and then decreases with increasing temperature. When the temperature reaches 80 ℃, the oil holding capacity reaches the highest value, and the gel and the grease are completely dissolved at the moment; the oil holding capacity gradually decreases at 80-90 ℃, which may be caused by oxidation of the oil caused by high temperature; as the heating time increases, the oil retention increases. When the heating time reaches 35min, the oil holding capacity reaches the highest value, and the subsequent change trend is not obvious. The heating time should be controlled in consideration of the possibility of trans-formation due to the excessive heating time.
2. Response surface test:
based on a single factor test result, the process condition of preparing the composite Acer truncatum seed oil gel is optimized by adopting a Box-Behnken design test in a response surface analysis method. The method takes the additive amount (A) of the gel, the compounding ratio (B) of the monoglyceride and the beeswax, the heating temperature (C) and the heating time (D) as investigation factors, and takes the oil holding property of the Acer truncatum seed oil gel as a response value. Response surface analysis factors and levels are shown in table 1.
Table 1 factor level table for preparing composite acer truncatum seed oil gel
Four factors including the addition amount (A) of the gel, the compounding ratio (B) of the monoglyceride and the beeswax, the heating temperature (C) and the heating time (D) are taken as independent variables, the oil holding capacity of the acer truncatum seed oil gel is taken as a response value, four-factor three-level 29 groups of response surface optimization tests are carried out, and the preparation process of the composite acer truncatum seed oil gel is optimized. Response surface test results are shown in table 2.
TABLE 2 response surface test results
Regression equations were analyzed for response surface results by Design Expert 10.0.6 software:
Y＝-2799.86+213.94A-4.20B+45.05C+0.37D-1.85AB-0.89AC+0.23AD+0.73BC-0.02BD-0.01CD-7.46A 2 -10.09B 2 -0.23C 2 -0.02D 2 。R 2 ＝0.9751，R 2 Adj = 0.9502. The regression equation was analyzed by variance and the results are shown in Table 3.
TABLE 3 regression equation analysis of variance
Note that: "x" means extremely significant
Note:“**”means very significant
As can be seen from table 3, the P value of this model=0.000<0.01 and the mismatch term P value = 0.414>0.05, wherein the model and the model meet the model requirement, and the model has good fitting degree, and the analysis result data of the model is feasible and reliable; correlation coefficient R 2 ＝0.9751，R 2 Adj The difference between the two values is small as 0.9502, which indicates that the error between the predicted value and the true value of the model is small, and the influence of the gel addition amount, the compound ratio of monoglyceride and beeswax, the heating temperature and the heating time on the oil retention can be predicted by using the regression equation. As can be seen from the table, the first term A, B, C, the interaction terms AC, AD, BC and the second term A 2 、B 2 、C 2 、D 2 The P values of (2) are all smaller than 0.01, which shows that the effect on oil retention is very remarkable; and the P values of other items are all larger than 0.05, which shows that the oil retention is not obviously influenced. The F value is proportional to the importance of the corresponding factor, and the F value is C>B>A>D, the importance of the factor is the heating temperature>Compounding ratio>Gel addition amount>Heating time. By fitting analysis of the model, the optimal preparation conditions are predicted to be: the addition amount of the gel is 9.718%, the compounding ratio of the monoglyceride and the beeswax is 1.695, the heating temperature is 81.867 ℃, the heating time is 39.091min, and under the condition, the predicted value of the oil retention of the compound acer truncatum seed oil gel is 99.881%.
3. Oil retention measurement of oleogel
The mass of the empty centrifuge tube is marked as m1, about 1g of Acer truncatum seed oil gel sample is weighed and placed in the centrifuge tube, the total mass is marked as m2, the sample is centrifuged at 9000r/min for 15min, the sample is poured on filter paper, and after the liquid oil is discharged completely, the mass is marked as m3. And calculating the oil retention according to a formula.
4. Hardness measurement of oleogel
The hardness of the sample is measured by a texture analyzer, and the set parameters are as follows: the probe is P5, the probe is tested at a constant speed of 1mm/s, and is pressed down for 5.00mm after being subjected to a force of 0.01N, and the hardness value is the maximum penetration force value. Each sample was subjected to 3 replicates and the results are expressed as average.
The hardness and oil retention of the single and composite oleogels were compared under the optimal preparation conditions and the results are shown in table 4. The hardness of the monoglyceride and beeswax composite oil gel is improved compared with that of single oil gel, and the oil holding property is also increased, which indicates that the aim of optimizing the process for preparing the acer truncatum seed oil gel is achieved.
TABLE 4 comparison of Single oil gel and composite oil gel hardness and oil holdup
5. Microscopic morphological analysis
The microstructure of the gel oil was observed using an optical microscope. And (3) taking a proper amount of melted gel oil sample, spot-coating the gel oil sample on a glass slide, covering the glass slide to ensure that the sample is uniformly distributed, and magnifying the gel oil crystal form by 400 times.
The microstructure of the composite acer truncatum seed oil gel and the single oil gel under an optical microscope is shown in figure 2, and the composite acer truncatum seed oil gel, the beeswax base oil gel and the composite oil gel are sequentially shown from left to right;
the microstructure of the oleogel is a network structure formed by rearrangement through non-covalent bond formation by interaction of the gelling agent and liquid oil, and the crystal network structure has great influence on the gel property. As can be seen from fig. 2, the monoglyceride oleogel, the beeswax oleogel and the complex oleogel all present a needle-like network. The needle-like density is: beeswax-based oil gel > composite oil gel > monoglyceride-based oil gel. The needle-shaped structure is favorable for cross-linking between crystals into a three-dimensional network structure, the denser the needle-shaped network is, the more obvious the cross-linking phenomenon of the structure is, and the stronger the capability of intercepting liquid oil is. Therefore, the oil retention of the composite oleogel is better than that of the monoglyceride-based oleogel and slightly worse than that of the beeswax oleogel. In the figure, the sizes of oil gel microstructures prepared by different kinds of gelling agents are different, and the solubility of the different gelling agents in the same oil phase is possibly different. Wherein the single gellant oil gel has a relatively small crystal size and a relatively high hardness, so that the single gellant oil gel has a hardness greater than that of the composite oil gel. To sum up: the monoglyceride and beeswax composite oil gel not only solves the problem that the single gel agent has poor capability of combining liquid oil, but also solves the problem that the hardness of the oil gel prepared by the single gel agent is overlarge, and has a certain optimization effect.
6. Determination of thermodynamic properties
Thermodynamic analysis was performed by Differential Scanning Calorimetry (DSC), and 3-5mg of gel oil sample was weighed and placed in an aluminum crucible, with a blank crucible as a control. Firstly, keeping the sample at 80 ℃ for 10min until the sample is completely melted to eliminate crystal memory, and then cooling to 0 ℃ at 10 ℃/min to analyze the crystallization behavior of the sample; the sample was kept at 0℃for 10min to equilibrate and then heated to 80℃at 10℃per min for analysis of its melting behaviour.
The DSC curves during the melting-crystallization of the oleogel are shown in FIG. 3, and the peak temperature and enthalpy change data are shown in tables 5 and 6. As can be seen from FIG. 3, during the melting process, the beeswax-based oil gel had an endothermic peak at 40.18 + -0.05deg.C, and both the monoglyceride-based oil gel and the complex oil gel had two endothermic peaks at 12.25+ -0.05, 49.88+ -0.07, 10.37+ -0.08, 45.12+ -0.06deg.C. In the crystallization process, the beeswax base oil gel has an exothermic peak, the peak temperature is 47.29 +/-0.14 ℃, and the monoglyceride base oil gel and the compound oil gel have two exothermic peaks, and the peak temperatures are 14.36+/-0.23, 55.92+/-0.11, 14.81+/-0.22 and 52.46 +/-0.22 ℃. The existence of crystallization peak and melting peak proves that the oil gel undergoes phase change in the temperature change process, and forms a three-dimensional network structure to wrap the Acer truncatum seed oil when forming crystals, so that the gel property is shown. Comparing the minimum melting temperature with the crystallization temperature, the composite oil gel has lower initial reaction temperature, which indicates that the composite oil gel is easier to process and treat than the monoglyceride oil gel.
7. Oxidative stability determination
And (3) testing OSI values of the liquid oil and the oil gel by using the oil oxidation stabilizer, wherein the OSI values can be used for describing the oxidation stability of the oil, so that the shelf life is calculated.
The OSI value can be used to account for the oxidative stability of the grease and to estimate shelf life. The results are shown in Table 5:
oxidation stability good or bad: monoglyceride oil gel > monoglyceride and beeswax composite oil gel > acer truncatum seed oil > beeswax oil gel. The monoglyceride is used as a gel agent to improve the oxidation stability of the oil gel and increase the shelf life of the product. The compound ratio of the monoglyceride and the beeswax is 6: 4. The antioxidant can be added in the later test to increase the oxidation stability of the monoglyceride and beeswax compound oil gel, so that the monoglyceride and beeswax compound oil gel becomes a better plastic fat substitute, and the acer truncatum seed oil gel lays a foundation in the food industry.
TABLE 5 oxidative stability and shelf-life of oils and fats
The embodiment discloses a preparation method of a composite acer truncatum seed oil gel. The preparation method adopts two different kinds of gel (monoglyceride and beeswax) for composite use, takes acer truncatum seed oil as base oil, and adopts a physical method to uniformly mix the gel with oil phase to prepare composite acer truncatum seed oil gel, and the optimal preparation condition of the acer truncatum seed oil gel is obtained by a response surface test: the addition amount of the gel is 9.7%, and the compound ratio of the monoglyceride and the beeswax is 6:4, heating at 81 ℃ for 39min. Under the condition, the acer truncatum seed oil gel prepared by the monoglyceride and beeswax compound gel well combines the advantages of the monoglyceride and the beeswax, solves the problems of poor oil retention and instability of the monoglyceride oil gel and relatively large hardness of the beeswax oil gel, improves the quality of the oil gel, ensures that an oil gel product is more favorable for consumers to accept, further clearly meets the technological requirements and technical methods of the acer truncatum seed oil gel, effectively improves the characteristics of easy oxidation and rancidity of the acer truncatum seed oil, improves the edible value of the acer truncatum seed oil, solves the problems of poor waxy taste, poor oxidation stability, short storage period and the like of the oil gel in food, and provides a theoretical basis for expanding the application of the acer truncatum seed oil in the food industry. In terms of microstructure, the composite oleogel exhibits a stronger network three-dimensional structure than the monoglyceride oleogel, resulting in higher effectiveness in retaining liquid oil. However, compared with Acer truncatum seed oil, the oxidation stability of the Acer truncatum seed oil has an optimizing effect, and the research field of Acer truncatum seed oil gel is widened. In the aspect of grease oxidizing property, the grease gelation method can improve the oxidation stability of the liquid vegetable oil, is beneficial to preserving the functional activity of the grease and prolonging the shelf life.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
Claims (7)
1. The preparation method of the composite acer truncatum seed oil gel is characterized by comprising the following steps of: the preparation method comprises the steps of taking acer truncatum seed oil as base oil, compounding two different types of gel agents, and uniformly mixing the gel agents after compounding with the base oil by a physical method to prepare the compound acer truncatum seed oil gel.
2. The method for preparing a composite acer truncatum seed oil gel according to claim 1, wherein the two different types of gels are monoglyceride and beeswax respectively.
3. The preparation method of the compound acer truncatum seed oil gel according to claim 2, wherein the compound mass ratio of monoglyceride to beeswax is 5:5, 6:4 or 7:3.
4. The preparation method of the compound acer truncatum seed oil gel according to claim 1, which is characterized in that the gel comprises the following components in percentage by mass: 9%, 10% and 11%.
5. The preparation method of the composite acer truncatum seed oil gel according to claim 1, wherein the physical method is as follows: heating the gel agent and the base oil in a water bath, magnetically stirring until the gel agent and the base oil are completely dissolved, cooling at room temperature, transferring a sample bottle into a refrigerator at 4 ℃ and refrigerating for 24 hours to prepare the oleogel.
6. The preparation method of the composite acer truncatum seed oil gel according to claim 1, wherein the water bath heating temperature is 75-85 ℃ and the heating time is 25-45min.
7. The preparation method of the compound acer truncatum seed oil gel according to claim 1, which is characterized in that the addition amount of the gel is 9.7%, and the compounding ratio of monoglyceride and beeswax in the gel is 6:4, heating at 81 ℃ for 39min.
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