CN116616351A - Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof - Google Patents
Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof Download PDFInfo
- Publication number
- CN116616351A CN116616351A CN202211108874.XA CN202211108874A CN116616351A CN 116616351 A CN116616351 A CN 116616351A CN 202211108874 A CN202211108874 A CN 202211108874A CN 116616351 A CN116616351 A CN 116616351A
- Authority
- CN
- China
- Prior art keywords
- saturation
- low
- pickering emulsion
- internal phase
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000004519 grease Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000001484 Pickering emulsion method Methods 0.000 title description 2
- 239000000839 emulsion Substances 0.000 claims abstract description 149
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 150000002632 lipids Chemical class 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000002844 melting Methods 0.000 claims abstract description 27
- 239000012153 distilled water Substances 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 230000008018 melting Effects 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 239000012071 phase Substances 0.000 claims description 127
- 239000003921 oil Substances 0.000 claims description 56
- 235000019198 oils Nutrition 0.000 claims description 39
- 235000013871 bee wax Nutrition 0.000 claims description 29
- 239000012166 beeswax Substances 0.000 claims description 29
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 20
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical group CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 claims description 18
- RZRNAYUHWVFMIP-HXUWFJFHSA-N glycerol monolinoleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-HXUWFJFHSA-N 0.000 claims description 18
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 9
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 claims description 4
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000008346 aqueous phase Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000005687 corn oil Nutrition 0.000 claims description 2
- 239000002285 corn oil Substances 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 32
- 235000013310 margarine Nutrition 0.000 abstract description 28
- 239000003264 margarine Substances 0.000 abstract description 28
- 235000019197 fats Nutrition 0.000 abstract description 24
- 230000001953 sensory effect Effects 0.000 abstract description 8
- 235000021003 saturated fats Nutrition 0.000 abstract description 6
- 235000014121 butter Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 23
- 239000002245 particle Substances 0.000 description 16
- 239000013078 crystal Substances 0.000 description 14
- 239000007787 solid Substances 0.000 description 11
- 239000010410 layer Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000005484 gravity Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000004581 coalescence Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002105 nanoparticle Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000012296 anti-solvent Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000007766 cera flava Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 239000001993 wax Substances 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a low-saturation healthy baked grease based on a high-internal-phase Pickering emulsion, and a preparation method and application thereof. The low-saturation healthy baked grease based on the high internal phase Pickering emulsion is prepared from high-melting-point lipid with the melting point higher than 42 ℃ and lower than 70 ℃, an emulsifying agent, vegetable oil and distilled water by a one-step method. The low-saturation healthy baked grease based on the high internal phase Pickering emulsion has good stability, uniform emulsion droplet distribution, minimum total fat content of 20 percent and mainly unsaturated vegetable oil, compared with the commercial margarine, the saturated fat and the total fat content are obviously reduced, the baking performance is better than that of the commercial margarine, the bread prepared by the baked grease is softer, the taste is finer, and the specific volume and the sensory score are higher than those of the margarine bread; the artificial butter can be used for replacing artificial butter in food, and is beneficial to reducing total fat and saturated fat content in food and health.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-saturation healthy baked grease based on high-internal-phase pickering emulsion, and a preparation method and application thereof.
Background
With the continuous development of the baked food industry, the consumption and the yield of baked grease such as margarine, butter and the like in China are in an increasing trend year by year. Currently, baking grease on the market is generally an emulsion system consisting of an oil phase, an emulsifier and an aqueous phase, wherein the content of the oil phase in the system is generally more than 75%, hydrogenated vegetable oil or high-melting animal and vegetable oil is mostly adopted, saturated fat content is high, partial trans fatty acid can be contained, excessive intake of the baking grease can cause obesity of a human body and increase the risk of cardiovascular diseases, and obtaining a high-quality, low-cost and safe baking grease substitute is a bottleneck problem which needs to be solved urgently in the grease processing industry.
Research shows that the dispersed phase (i.e. internal phase) high internal phase Pickering emulsion with high volume content and stable by means of solid particles with good interfacial properties is semi-solid at room temperature, is similar to margarine in form and is a potential substitute for baking grease such as margarine. In a water-in-oil high internal phase pickering emulsion, the water content of the internal phase (> 50% or more) is much higher than the water content (< 25%) in a traditional margarine, meaning that the oil phase (fat) content in the water-in-oil high internal phase pickering emulsion will be significantly lower than that of margarine under the same quality, and at the same time, the oil phase in the water-in-oil high internal phase pickering emulsion is mainly low-melting-point fat with low saturation, so that the water-in-oil high internal phase pickering emulsion can significantly reduce the total fat and saturated fat content in the system compared with margarine. Overall, the water-in-oil high internal phase pickering emulsion is a potential high quality, low cost, safe baked fat substitute.
The high internal phase Pickering emulsion is required to reach high internal phase content, so that solid particles are required to have good interface wettability, and are easy to diffuse from bulk phase to interface adsorption and assembly to form an interface film, so that a large number of liquid drops are generated; meanwhile, the interfacial film formed of solid particles is also required to have an appropriate mechanical strength to avoid occurrence of aggregation and thus oil precipitation phenomenon when a large number of liquid droplets coexist. The inherent high hydrophobicity of the lipid particles is favorable for being adsorbed on the water phase through emulsification in the oil phase, so that the lipid particles can be used for stabilizing water-in-oil emulsion, and can form a network in a continuous oil phase, and the stability of the emulsion can be improved through the combination of two mechanisms of pickering stabilization and network stabilization, and can be kept stable in the preparation and later storage processes. For the lipid in the baked grease, the functional property of the lipid is greatly influenced by the network structure of the fat crystal, and the tests of an X-ray diffractometer show that the solid grease and the prepared water-in-oil type high internal phase pickering emulsion are mainly based on a beta' crystal form, the size of the fat crystal particles is smaller, the crystal grains are fine and smooth, the surface is smooth, the baked grease can be endowed with better plasticity, spreadability and taste, and the lipid is an ideal crystal form for producing the baked grease. Meanwhile, the formed crystal particles are mutually connected into crystal chains, the crystal chains are intertwined into more crystal areas, and the network structure of the baked grease is enhanced. The melting point is 42-70 deg.C, the hardness is moderate, the viscosity is high, and the cream texture is obtained after melting. Most of the byproducts of agricultural processing are used as food-grade solid fat, so that the food-grade solid fat has higher commercial value and economic value, and has wide application space in the food field. However, no data is disclosed at present for directly stabilizing a water-in-oil type high internal phase pickering emulsion from a high melting point lipid and for preparing a low saturation healthy baked fat.
There are few lipid pickering particles reported to stabilize water-in-oil high internal phase emulsions, for example, a pickering emulsion stabilized based on fat crystal nanoparticles disclosed in chinese patent application No. (CN 113368049 a) and a method for preparing the same. The method can produce the pickering emulsion with high stability and good uniformity without adding a surfactant, but the ultra-high melting point lipid used by the method has higher price, and the heating temperature in the preparation process needs 80-100 ℃, so the energy consumption requirement is higher. Meanwhile, the method needs to prepare the suspension of the fat crystal nano particles, and the process flow is complicated.
Chinese patent application (CN 110946285A) discloses a stable water-in-oil Pickering emulsion based on phytosterol, and a preparation method and application thereof. The method can produce the water-in-oil Pickering emulsion with good stability without any additional stabilizer, but the water-dispersed phytosterol particles are prepared by an anti-solvent precipitation method, the preparation process is time-consuming, and the use of organic reagents makes the preparation method unsuitable for being applied to baked foods.
Chinese patent application (CN 114680332A) discloses a water-in-oil type high internal phase emulsion for carrying bitter substances and a preparation method thereof. The water-in-oil type high internal phase emulsion prepared by the method can effectively slow down the lipid oxidation process in the emulsion, and can improve the sensory attribute of the food raw material and improve the consumer acceptance when being used in the field of food raw materials with strong pungent flavor. However, the method uses solid grease with higher saturated fat content, has application prospect in embedding carriers of water-soluble active substances, and is not suitable for being applied to the food industry as low-saturation baking grease.
Chinese patent application (CN 111820291B) discloses a water-in-oil type high internal phase Pickering emulsion, and a preparation method and application thereof. The high internal phase emulsion provided by the invention has good stability in the storage and processing processes, does not contain trans fat while maintaining the volume of the product, and is suitable for being applied to foods instead of the traditional trans fat. However, the diglyceride used in the method has a melting point higher than 70 ℃, and the crystallization characteristic of the ultra-high melting point fat-fixing is not suitable for being used as baked fat, and the diglyceride is synthesized by a chemical or enzymatic method, so that the cost is high.
Whether the pickering emulsion disclosed in the above patent has good baking performance is unknown, but the functional characteristics of the lipid are closely related to the crystallization characteristics of the lipid, so that the high internal phase pickering emulsion prepared by the food-grade high melting point lipid is provided with huge development space in the food field due to the crystallization characteristics of the lipid suitable for baking, and meanwhile, a new idea is provided for developing a healthy baked oil substitute by constructing a low-saturation healthy baked oil based on the food-grade lipid high internal phase pickering emulsion. Therefore, the invention selects the high-melting point lipid as the Pickering particle to prepare the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion with stable water-in-oil type food-grade lipid, so that the low-saturation healthy baked grease has better stability and baking performance.
Disclosure of Invention
In order to overcome the defects and shortcomings of the prior art, the primary purpose of the invention is to provide a preparation method of low-saturation healthy baked grease based on high-internal phase Pickering emulsion, which has simple process.
The second purpose of the invention is to provide the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion, which is prepared by the preparation method, and the baked grease has low saturation, good stability and green safety.
The third object of the invention is to provide an application of low-saturation healthy baked grease based on high-internal phase Pickering emulsion, which is particularly an application of the low-saturation healthy baked grease based on high-internal phase Pickering emulsion in replacing margarine in the food field.
The primary purpose of the invention is realized by the following technical scheme:
a preparation method of low-saturation healthy baked grease based on high-internal-phase Pickering emulsion comprises the following steps:
(1) Heating and stirring high-melting point lipid, emulsifier and vegetable oil to obtain oil phase of emulsion;
(2) The oil phase of the emulsion prepared in the step (1) and distilled water are mixed according to the volume ratio of 20-50:50-80 parts of a raw material;
(3) Heating an aqueous phase formed by distilled water;
(4) Slowly adding the water phase heated in the step (3) into the oil phase in the step (1), simultaneously shearing at a high speed until the water phase is completely added, and rapidly placing in an ice water bath for continuous stirring;
(5) And (5) cooling and storing to obtain the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion.
The high melting point lipid in step (1) is at least one of food grade lipids having a melting point above 42 ℃ and a melting point below 70 ℃; the emulsifier is at least one of lipophilic emulsifiers; the vegetable oil is at least one of edible vegetable oils with melting point lower than 5deg.C.
Preferably, the concentration of the high melting point lipid in step (1) is 3-10wt.% and the concentration of the emulsifier in the oil phase is 0.5-2wt.%.
Preferably, the heating and stirring conditions in the step (1) are 70-85 ℃, and stirring is carried out at 200-400rpm for 20-30min.
Preferably, the concentration of the high melting point lipid in step (1) in the oil phase is 5-8wt.%; the concentration of the emulsifier in the oil phase was 1wt.%.
Preferably, the high melting point lipid in step (1) is beeswax or palm stearin, the emulsifier is glycerol monooleate or glycerol monostearate, and the vegetable oil is rapeseed oil, corn oil, soybean oil and peanut oil.
Preferably, the heating conditions in step (3) are heating at 70-85 ℃ for 20-30min.
Preferably, the rotating speed of the high-speed shearing in the step (4) is 10000-14000 rpm, and the high-speed shearing time is 1-4min; the temperature at the time of high-speed shearing is 70-80 ℃.
Preferably, the stirring speed in step (4) is 500-700rpm.
Preferably, the storage conditions in step (5) are 2-5 ℃ for storage
Preferably, the storage condition in step (5) is 4 ℃.
The second object of the invention is achieved by the following technical scheme:
a low-saturation healthy baked grease based on high internal phase Pickering emulsion is prepared by the preparation method.
The third object of the present invention is achieved by the following technical scheme:
use of low-saturation healthy baked fat based on high internal phase pickering emulsion in the food field.
The low-saturation healthy baked grease based on the high internal phase Pickering emulsion has an interface structure with obvious lipid Pickering particle adsorption at an oil/water interface, has no phenomena of water separation, oil separation and the like in storage for 6 months, and has good overall stability and high safety; when the method is used for preparing the bread, the baking performance is better than that of the commercial margarine, the prepared bread is softer, the taste is finer, the specific volume and the sensory score are higher than those of the margarine bread, and compared with the commercial margarine, the saturated fatty acid and the total fat content are obviously reduced, so that the method is low-saturation healthy baked grease and has wide application prospect in the field of baked foods.
The present inventors have found that the concentration of the high melting point lipid pickering particles and the combined action of the emulsifier affect the stability of the low saturation healthy baked fat based on the high internal phase pickering emulsion. The invention uses the food-grade high-melting-point lipid Pickering particles to stabilize the high internal phase emulsion, and has reference significance for the application of the food-grade water-in-oil high internal phase emulsion to a real baked food system.
The lipid solid particles formed by the high-melting-point lipid can be controllably self-assembled to an oil/water interface to form a single-layer or multi-layer fat crystal interface film to stabilize the high internal phase emulsion to form the low-saturation healthy baked grease, so that the solid fat content in the baked grease can be remarkably reduced, and the intake of saturated fat and total fat is reduced.
Compared with the prior art, the invention has the following advantages:
(1) The high-melting point lipid selected by the invention is used as the Pickering particle and the emulsifier to act together, so that the prepared low-saturation healthy baked grease based on the high-internal phase Pickering emulsion has an obvious Pickering interface structure, the lipid crystallization in the continuous phase greatly reduces the collision among liquid drops so as to prevent the instability of a system caused by flocculation, coalescence and other phenomena, and the liquid drops have the form of high-internal phase emulsion liquid drops, are extruded into polygons and are uniformly distributed, and the system can be still inverted after being placed for 6 months for a long time, so that the system stability is good;
(2) The low-saturation healthy baked grease based on the high internal phase Pickering emulsion, which is prepared by the invention, has low fat content (3-10% of solid fat content, 20-50% of total fat content and low total fat content), greatly reduces the fat content of the product under the same volume condition, and is beneficial to avoiding the excessive fat intake of eaters when being applied to the food field, and is beneficial to health.
(3) The preparation process disclosed by the invention is green, is simple to operate, is good in stability and high in safety of low-saturation healthy baked grease based on the high-internal-phase Pickering emulsion, and has a wide application prospect in the field of food baking.
Drawings
FIG. 1 is a process flow diagram of the present invention for preparing a low saturation healthy baked fat based on a high internal phase Pickering emulsion;
fig. 2 is a graph showing the effect of low-saturation healthy baked fats and oils based on high internal phase pickering emulsions prepared in example 1, example 2, example 3, example 4 and example 5, wherein the upper graph is a fresh emulsion and the lower graph is an emulsion after 6 months of standing;
FIG. 3 is a microscopic and polarized view of a low-saturation healthy baked grease based on a high internal phase Pickering emulsion prepared in example 3;
FIG. 4 is a microscopic and polarized view of a low-saturation healthy baked grease based on a high internal phase Pickering emulsion prepared in example 4;
FIG. 5 is a microscopic and polarized view of a low-saturation healthy baked grease based on a high internal phase Pickering emulsion prepared in example 5;
FIG. 6 is an X-ray diffraction pattern of a low-saturation healthy baked fat based on a high internal phase Pickering emulsion prepared in example 2;
fig. 7 (a) is a cross-sectional view of a bread made from margarine, and (b) is a cross-sectional view of a bread made from a low-saturation healthy baked fat based on a high internal phase pickering emulsion instead of margarine under the same formulation as the margarine bread.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but embodiments of the present invention are not limited thereto. Materials and instruments used in the examples below are commercially available unless otherwise specified.
Example 1
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 5g of beeswax, 1g of glycerol monooleate, 19g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 5.0wt.%, the glycerol monooleate content is 1.0wt.%, and the total fat content is 25wt.%.
The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment comprises the following steps:
(1) Mixing Cera flava, glycerol monooleate and oleum Rapae, heating to completely melt, and magnetically stirring at 80deg.C for 30min to obtain oil phase of emulsion;
(2) Adding distilled water heated to 80 ℃ slowly into the oil phase of the (1), shearing at a high speed of 11000r/min for 3min, rapidly moving to an ice water bath, continuously stirring at 500rpm for 5min, cooling to 4 ℃ and storing to obtain the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion.
The low-saturation healthy baked grease based on the high internal phase Pickering emulsion prepared in the example is placed in a refrigerator at 4 ℃ for storage for 24 hours, at the moment, the emulsion in the container can overcome the gravity, and the emulsion does not flow after inversion. When the emulsion prepared in the embodiment is observed under a polarizing microscope, lipid Pickering particles are obviously observed to form a stable emulsion with a crystallization layer on an oil/water interface, emulsion droplets are extruded and deformed to form polygons, the emulsion droplets are closely stacked with each other, no coalescence phenomenon exists, and the system stability is good. The sensory score of the bread prepared by the method is higher than that of the margarine bread, which indicates that the sensory quality of the bread can be improved by replacing margarine with the margarine in the baking process of the bread.
Example 2
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 8g of beeswax, 1g of glycerol monooleate, 16g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 8.0wt.%, the glycerol monooleate content is 1.0wt.%, and the total fat content is 25wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase Pickering emulsion prepared in the example is placed in a refrigerator at 4 ℃ for storage for 24 hours, at the moment, the emulsion in the container can overcome the gravity, and the emulsion does not flow after inversion. The emulsion prepared in this example was observed under a polarizing microscope, and the emulsion with 5.0wt.% beeswax (i.e. example 1) was used as a control, and the emulsion with 8.0wt.% beeswax and 1.0wt.% glycerol monooleate was smaller in droplet size and uniformly distributed, and a dense crystalline layer was formed around the droplets, and crystals in the external phase were crosslinked, so that the system stability was better. The bread made from the instant food has sensory evaluation with the bread made of margarine, and the score of the single index of the surface color, the surface cortex, the core color, the smoothness, the texture structure, the elasticity and the flavor taste is higher than that of the bread made of margarine.
Example 3
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 8g of beeswax, 17g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 8.0wt.% and the total fat content is 25wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase pickering emulsion prepared in this example was stored in a refrigerator at 4 ℃ for 24 hours. The emulsion prepared in this example was observed under a polarizing microscope, and compared with the emulsion with 5.0wt.% beeswax (i.e., comparative example 1), the emulsion with 8.0wt.% beeswax had smaller droplet size, even distribution, little coalescence, and better system stability. Compared with the bread made of the margarine, the sensory quality of the bread is not obviously changed, and the three indexes of texture structure, elasticity and flexibility and flavor taste are better than those of the bread made of the margarine, so that the bread is softer, fine and smooth in taste and good in edibility.
Example 4
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 8g of beeswax, 1g of glyceryl monostearate, 16g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 8.0wt.%, the glycerol monostearate content is 1.0wt.%, and the total fat content is 25wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase Pickering emulsion prepared in the example is placed in a refrigerator at 4 ℃ for storage for 24 hours, at the moment, the emulsion in the container can overcome the gravity, and the emulsion does not flow after inversion. The emulsion prepared in this example was observed under a polarizing microscope, and the emulsion with the addition of 1.0wt.% of glycerol monooleate (i.e. example 2) was used as a control, and the emulsion with the addition of 8.0wt.% of beeswax and 1.0wt.% of glycerol monostearate had larger droplet size and uniform distribution, and a dense crystalline layer was formed around the droplets, and the crystals in the external phase were crosslinked, so that the stability of the system was better. The bread prepared from the method has better surface color and texture than the bread prepared from margarine.
Example 5
A low-saturation healthy baked grease based on a high internal phase Pickering emulsion consists of 8g of palm stearin, 1g of glycerol monooleate, 16g of rapeseed oil and 75g of distilled water, wherein the volume ratio of the oil phase to the distilled water is 25:75. wherein the concentration of palm stearin in the emulsion is 8.0wt.%, total fat content is 25wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase pickering emulsion prepared in this example was stored in a refrigerator at 4 ℃ for 24 hours. The emulsion prepared in the example is observed under a polarized light microscope, and the emulsion with the addition amount of palm stearin of 5.0wt percent (namely, comparative example 2) is used as a control, and single liquid drops are wrapped by crystallization rings formed by the palm stearin, so that the emulsion system added with the palm stearin of 8.0wt percent has better stability. Compared with bread made of margarine, the bread made of the margarine has smaller viscosity and chewing degree, and has better recovery.
Example 6
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 9g of beeswax, 1g of glycerol monooleate, 30g of rapeseed oil and 60g of distilled water, wherein the volume ratio of oil phase to distilled water is 40:60. wherein the concentration of beeswax in the emulsion is 9.0wt.% and the total fat content is 40wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase pickering emulsion prepared in this example was stored in a refrigerator at 4 ℃ for 24 hours. The emulsion prepared in this example was observed under a polarizing microscope, and an emulsion added with 9.0wt.% beeswax was larger in droplets and formed a more dense crystalline layer around the droplets, as compared with the emulsion added with 5.0wt.% beeswax (i.e., comparative example 2). The sensory evaluation total score was only slightly different from that of the margarine-made bread, wherein the texture structure of the bread was significantly better than that of the margarine-made bread.
Example 7
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 3g of beeswax, 1g of glycerol monooleate, 46g of rapeseed oil and 50g of distilled water, wherein the volume ratio of oil phase to distilled water is 50:50. wherein the concentration of beeswax in the emulsion is 3.0wt.% and the total fat content is 50wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The emulsion prepared in this example, which was based on the high internal phase pickering emulsion and had an addition of 5.0wt.% of low-saturation healthy baked fat wax (i.e., comparative example 2), was more fluid and larger in droplets with the addition of 3.0wt.% of beeswax. Compared with bread made of margarine, the bread has the advantages of highest elasticity, smaller viscosity and chewing degree, and higher recovery.
Example 8
A low-saturation healthy baked grease based on high internal phase Pickering emulsion consists of 3g of beeswax, 1g of glycerol monooleate, 56g of rapeseed oil and 40g of distilled water, wherein the volume ratio of oil phase to distilled water is 60:40. wherein the concentration of beeswax in the emulsion is 3.0wt.% and the total fat content is 60wt.%. The preparation method of the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion in the embodiment is the same as that in the embodiment 1.
The low-saturation healthy baked grease based on the high internal phase pickering emulsion prepared in this example was stored in a refrigerator at 4 ℃ for 24 hours. The emulsion prepared in this example was observed under a polarizing microscope, and an emulsion added with 9.0wt.% beeswax had a certain fluidity, and a more dense crystalline layer was formed around the droplets, with an amount of 5.0wt.% of beeswax added (i.e., comparative example 2) as a control. Compared with bread made of margarine, the bread made of the white-oil-based artificial butter has the advantages that the surface color and the core color of the bread are better than those of the bread made of the white-oil-based artificial butter.
Comparative example 1
An unstable low-saturation healthy baked grease based on a high internal phase pickering emulsion is composed of 5g of beeswax, 20g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 5.0wt.% and the total fat content is 25wt.%. The unstable low-saturation healthy baked fat based on the high internal phase pickering emulsion of this example was prepared as in example 1.
After the emulsion of the embodiment is stored in a constant temperature cabinet at 4 ℃ for 24 hours, the high internal phase emulsion with the glycerol monooleate addition amount of 0 has poor stability, the upper layer is separated out by oil, and the lower layer is deposited with a water layer. The prepared emulsion was observed under a microscope, and with the emulsion having an addition amount of glycerol monooleate of 1.0wt.% (example 1) as a control, the emulsion to which 0% glycerol monooleate was added had more droplet aggregates, a larger droplet size and a non-uniform droplet size distribution.
Comparative example 2
An unstable low-saturation healthy baked grease based on a high internal phase pickering emulsion consists of 5g of palm stearin, 1g of glycerol monooleate and 16g of rapeseed oil and 75g of distilled water, wherein the volume ratio of oil phase to distilled water is 25:75. wherein the concentration of beeswax in the emulsion is 5.0wt.% and the total fat content is 25wt.%. The unstable low-saturation healthy baked fat based on the high internal phase pickering emulsion of this example was prepared as in example 1.
After the emulsion of the embodiment is stored in a constant temperature cabinet at 4 ℃ for 24 hours, the high internal phase emulsion with the addition of palm stearin of 5wt.% has poor stability and cannot be inverted against gravity. The prepared emulsion was observed under a microscope, and the emulsion added with 0% glycerol monooleate had more droplet aggregates and a larger droplet size, with the emulsion with a palm stearin addition of 8.0wt.% (example 2) as a control.
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 principles of the present invention are equivalent.
Claims (10)
1. The preparation method of the low-saturation healthy baked grease based on the high-internal-phase Pickering emulsion is characterized by comprising the following steps of:
(1) Heating and stirring high-melting point lipid, emulsifier and vegetable oil to obtain oil phase of emulsion;
(2) The oil phase of the emulsion prepared in the step (1) and distilled water are mixed according to the volume ratio of 20-50:50-80 parts of a raw material;
(3) Heating an aqueous phase formed by distilled water;
(4) Slowly adding the water phase heated in the step (3) into the oil phase in the step (1), simultaneously shearing at a high speed until the water phase is completely added, and rapidly placing in an ice water bath for continuous stirring;
(5) And (5) cooling and storing to obtain the low-saturation healthy baked grease based on the high-internal phase Pickering emulsion.
The high melting point lipid in step (1) is at least one of food grade lipids having a melting point above 42 ℃ and a melting point below 70 ℃; the emulsifier is at least one of lipophilic emulsifiers; the vegetable oil is at least one of edible vegetable oils with melting point lower than 5deg.C.
2. The method for preparing a low-saturation healthy baked fat based on a high internal phase pickering emulsion according to claim 1, wherein the concentration of the high melting point lipid in the oil phase is 3 to 10wt.% and the concentration of the emulsifier in the oil phase is 0.5 to 2wt.%.
3. The method for preparing low-saturation healthy baked fat based on high internal phase pickering emulsion according to claim 1, wherein the heating and stirring conditions in step (1) are 70-85 ℃, and stirring at 200-400rpm for 20-30min.
4. The method for preparing low-saturation healthy baked fat based on high internal phase pickering emulsion according to claim 1, wherein the high-melting lipid in step (1) is beeswax or palm stearin, the emulsifier is glycerol monooleate or glycerol monostearate, and the vegetable oil is rapeseed oil, corn oil, soybean oil and peanut oil.
5. The method for preparing a low-saturation healthy baked fat based on a high internal phase pickering emulsion according to claim 1, wherein the heating condition in step (3) is heating at 70 to 85 ℃ for 20 to 30min.
6. The method for preparing low-saturation healthy baked oil based on high internal phase pickering emulsion according to claim 1, wherein the high-speed shearing rotational speed in step (4) is 10000-14000 rpm, and the high-speed shearing time is 1-4min; the temperature at the time of high-speed shearing is 70-80 ℃.
7. The method for preparing a low-saturation healthy baked fat based on a high internal phase pickering emulsion according to claim 1, wherein the stirring speed in step (4) is 500 to 700rpm.
8. The method for preparing a low-saturation healthy baked fat based on a high internal phase pickering emulsion according to claim 1, wherein the storage condition in step (5) is 2 to 5 ℃.
9. A low-saturation healthy baked fat based on a high internal phase pickering emulsion, prepared by the preparation method of any one of claims 1 to 8.
10. Use of a low-saturation healthy baked fat based on a high internal phase pickering emulsion according to claim 9 in the food field.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211108874.XA CN116616351A (en) | 2022-09-13 | 2022-09-13 | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211108874.XA CN116616351A (en) | 2022-09-13 | 2022-09-13 | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116616351A true CN116616351A (en) | 2023-08-22 |
Family
ID=87601392
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211108874.XA Pending CN116616351A (en) | 2022-09-13 | 2022-09-13 | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116616351A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082030A (en) * | 2012-12-18 | 2013-05-08 | 华南理工大学 | Healthy and nutrient grease special for freezing and preparation method thereof |
| CN107581270A (en) * | 2017-08-23 | 2018-01-16 | 江南大学 | A kind of zero trans, low saturated fatty acid bakee the preparation method and application of grease |
| CN110403908A (en) * | 2019-08-30 | 2019-11-05 | 华南理工大学 | A kind of food grade lipid pickering emulsion and preparation method |
| CN111820291A (en) * | 2020-07-29 | 2020-10-27 | 暨南大学 | Water-in-oil type high internal phase Pickering emulsion and preparation method and application thereof |
-
2022
- 2022-09-13 CN CN202211108874.XA patent/CN116616351A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082030A (en) * | 2012-12-18 | 2013-05-08 | 华南理工大学 | Healthy and nutrient grease special for freezing and preparation method thereof |
| CN107581270A (en) * | 2017-08-23 | 2018-01-16 | 江南大学 | A kind of zero trans, low saturated fatty acid bakee the preparation method and application of grease |
| CN110403908A (en) * | 2019-08-30 | 2019-11-05 | 华南理工大学 | A kind of food grade lipid pickering emulsion and preparation method |
| CN111820291A (en) * | 2020-07-29 | 2020-10-27 | 暨南大学 | Water-in-oil type high internal phase Pickering emulsion and preparation method and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张晨萍: "以大豆油和棕榈油硬脂为原料制备零反式脂肪酸人造奶油", 现代食品, 30 September 2018 (2018-09-30), pages 73 - 80 * |
| 李伟;: "以葵花籽油与棕榈油硬脂为原料制备零反式脂肪酸人造奶油的生产参数研究", 现代食品, no. 11, 15 June 2017 (2017-06-15), pages 89 - 91 * |
| 郭雅佳;刘尊;宋佳;仇超颖;汪勇;: "乳化剂对富含甘油二酯的人造奶油乳化体系结晶行为的影响", 中国油脂, no. 09, 31 December 2017 (2017-12-31), pages 67 - 72 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications | |
| US3490919A (en) | Fatty emulsions and their preparation | |
| EP2879506A1 (en) | Fat system for use in foods, cosmetics or pharmaceuticals | |
| JP2007259784A (en) | Frozen dessert containing bean curd puree | |
| Xu et al. | The application of oleogels in food products: Classification, preparation, and characterisation | |
| CN106472716A (en) | A kind of lamellar butter and preparation method thereof | |
| JPS5925641A (en) | Fat spread and production thereof | |
| JP4493268B2 (en) | Oil composition for roll-in containing milk fat | |
| JP3743179B2 (en) | Oil composition | |
| CN116616351A (en) | Low-saturation healthy baked grease based on high internal phase Pickering emulsion, and preparation method and application thereof | |
| CN115777796B (en) | Method for preparing stable thermally responsive oil foam based on natural wax | |
| CN106417632A (en) | Flaky sweet cream and preparation method thereof | |
| Podmore | 2 Bakery fats | |
| JPH09502884A (en) | Co-processed granular weighting and conditioning aids | |
| JP5101754B2 (en) | Palm fractionated soft oil and processed emulsified food using the same | |
| US20080102187A1 (en) | Zero trans fat margarine | |
| JP3566636B2 (en) | Oil composition for roll-in | |
| JPH069462B2 (en) | Liquid margarine | |
| JP2002069484A (en) | Fat and oil composition and manufacturing method | |
| Melchior et al. | Mono‐and Diglycerides | |
| CN115399375B (en) | Low-fat frozen margarine and preparation method thereof | |
| CN116686893B (en) | Method for preparing water-containing chocolate based on natural wax | |
| JP2013081433A (en) | Oil-and-fat composition for kneading batter | |
| JPH0242939A (en) | Field cream, stirred milk butter-like product and production thereof | |
| CN106417670A (en) | Sandwiched cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |