CN117099958A - Preparation method of walnut protein polysaccharide compound oil gel - Google Patents
Preparation method of walnut protein polysaccharide compound oil gel Download PDFInfo
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- CN117099958A CN117099958A CN202311068025.0A CN202311068025A CN117099958A CN 117099958 A CN117099958 A CN 117099958A CN 202311068025 A CN202311068025 A CN 202311068025A CN 117099958 A CN117099958 A CN 117099958A
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- walnut
- polysaccharide
- protein
- oil
- dandelion root
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 146
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 145
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 133
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 133
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 93
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 93
- -1 polysaccharide compound Chemical class 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 144
- 239000003921 oil Substances 0.000 claims abstract description 88
- 235000019198 oils Nutrition 0.000 claims abstract description 88
- 241000245665 Taraxacum Species 0.000 claims abstract description 83
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 83
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- 239000002131 composite material Substances 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 150000004676 glycans Chemical class 0.000 claims abstract 16
- 239000000243 solution Substances 0.000 claims description 29
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- 238000000034 method Methods 0.000 claims description 18
- 238000010008 shearing Methods 0.000 claims description 17
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 14
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
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- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000005687 corn oil Nutrition 0.000 claims description 5
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- 239000006071 cream Substances 0.000 description 7
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- 239000004480 active ingredient Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
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- 239000003264 margarine Substances 0.000 description 5
- 210000002421 cell wall Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 4
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- 235000013399 edible fruits Nutrition 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
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- 150000002338 glycosides Chemical class 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
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- 230000002378 acidificating effect Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
- 229920001586 anionic polysaccharide Polymers 0.000 description 2
- 150000004836 anionic polysaccharides Chemical class 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000004581 coalescence Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008384 inner phase Substances 0.000 description 2
- 238000003541 multi-stage reaction Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- 238000005215 recombination Methods 0.000 description 2
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- 239000003381 stabilizer Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23D9/02—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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
Abstract
The application discloses a preparation method of walnut protein polysaccharide compound oil gum, which is characterized by comprising the following steps: 1) Obtaining dandelion root polysaccharide; 2) Obtaining walnut protein liquid; 3) Mixing dandelion root polysaccharide and walnut protein liquid to prepare Pickering emulsion; 4) And adding vegetable oil and mixing to prepare the composite oil gel. The application adopts dandelion root as polysaccharide raw material and a unique extraction method, so that the application not only has higher compound reaction effect and efficiency, but also can contain effective medicinal components of dandelion in compound oil gel, can better prevent the prepared oil gel from being infected by bacteria, prolong the quality guarantee period, and can better improve the organism immunity of human body after eating, thereby having stronger prevention effect on common viral infection.
Description
The application relates to a patent application number 202011271086.3 and application dates 2020-11-13, which are divisional applications of a walnut protein polysaccharide compound oil gel patent.
Technical Field
The application relates to the technical field of food colloid processing, in particular to a preparation method of walnut protein polysaccharide compound oil colloid.
Background
Walnut, also known as walnut, is a juglandaceae plant. And almond, cashew, hazelnut and called the world's famous "four big dried fruits". The walnut kernel contains rich nutrients and proteins, contains various microelements such as calcium, phosphorus, iron and the like which are necessary for human bodies, and is beneficial to the human bodies. Is one of nut foods which are deeply favored by the common people. China is one of the centers of origin of walnuts in the world, and the first country of walnut production in the world has huge walnut planting amount. Therefore, the method has great significance for fruit growers to research deep-processed walnut products, enlarge walnut sales and improve income of fruit growers.
At present, the edible oil and fat extraction is a main deep processing way of walnut kernels, and the number of walnut cakes produced by oil extraction every year is extremely large, and when the walnut cakes are processed, the walnut cakes are often used for feed or fertilizer after being simply processed. The deoiled walnut cake still keeps the main nutrition components of the kernel, and the protein content reaches more than 50 percent, which is equivalent to the protein content of the soybean cake. Therefore, the method is only used for feed or waste materials, has low utilization rate and causes great waste of high-quality protein resources.
The protein-polysaccharide composite gel can be used as an effective oil structuring aid, and liquid oil is immobilized through an enhanced interface structure to form emulsion gum with high viscoelasticity and thermal stability, so that the protein-polysaccharide composite gel can be used for oil-rich products such as spread and mayonnaise. Besides, the liquid oil is wrapped and dried into the oil gel, so that the oil gel can replace margarine such as saturated fatty acid, trans fatty acid and the like in food, and has great application potential in food nutrition and safety.
The applicant considers how to conveniently and rapidly extract the effective components in the walnut pulp and prepare the protein-polysaccharide composite oil gel, so that the utilization efficiency of the walnut pulp can be better improved, waste is changed into valuable, and the purpose of increasing the walnut sales products for fruit growers is achieved.
Disclosure of Invention
Aiming at the defects in the prior art, the application aims to solve the technical problems that: how to provide a walnut protein polysaccharide compound oil gum which can better improve the utilization efficiency of walnut meal, change waste into valuable and a preparation method thereof, and further has the characteristics of simple preparation, easy storage and the like.
In order to solve the technical problems, the application adopts the following technical scheme:
a walnut protein polysaccharide compound oil gum is characterized in that the main active ingredients of the oil gum are flowable colloid formed by mixing walnut meal isolated protein, dandelion root polysaccharide and edible vegetable oil. Wherein, as a better formula proportion, the weight part of the walnut cake isolated protein component is 5-25 parts based on the total weight of the walnut protein polysaccharide compound oil gum; the dandelion polysaccharide component is 0.5-1 part by weight based on the total weight of the walnut protein polysaccharide compound oil gum; the vegetable oil component is 20-60 parts by weight based on the total weight of the walnut protein polysaccharide compound oil gum.
Thus, the oil gel (oil gel) is formed by mixing walnut dreg separation protein, dandelion root polysaccharide and edible vegetable oil, wherein part of the walnut dreg separation protein can be obtained by processing walnut dreg, the processing and utilization efficiency of the walnut dreg is improved, waste is changed into valuable, and the deep processing way of the walnut is increased. The dandelion root polysaccharide is a polysaccharide extracted from dandelion roots, mainly comprises glucose, galactose, arabinose, rhamnose and the like, is an anionic polysaccharide with gelation, combines the polysaccharide with protein, can improve the gelation of the protein and promote the formation of gel. The dandelion root polysaccharide material has wide sources, is beneficial to extraction and preparation, contains medicinal active ingredients of dandelion roots, has good antiviral capability, can effectively prevent the prepared oil gel from being infected by bacteria, prolongs the quality guarantee period, can better improve the body immunity of a human body after being eaten, and has stronger prevention effect on common viral infection. Meanwhile, dandelion root polysaccharide and walnut dreg separated protein are combined, so that a layer of relatively thick and compact 'sugar shell' is formed on the surface of a walnut dreg protein molecule, a protein soft particle with a 'shell-core' stable structure is formed, and the function of the protein serving as an oil gel stabilizer can be fully exerted. The weight portion of the walnut cake separated protein component is 5-25 parts according to the total weight portion of the walnut protein polysaccharide compound oleogel, the gel layering coefficient under the protein content is obviously larger than other concentrations, the volume of the whey liquid is small, and the oil content ratio is increased; the dandelion polysaccharide component is 0.5-1 part by weight of the total weight of the walnut protein polysaccharide compound oil gel, the polysaccharide proportion is close to that of Newtonian fluid, the interaction among particles is enhanced, and the gel network is formed; the weight portion of the vegetable oil component is 20-60 portions according to the total weight of the walnut protein polysaccharide compound oleogel, the vegetable oil is an active filler in the gel system, protein particles can be connected, the proportion of the oil phase is increased, the tightness degree of a gel network is facilitated, and the viscosity of the gel system is increased. Based on the compatibility of the above proportions, the Pickering emulsion is relatively stable, and meanwhile, gel particles with stable structures can be formed more stably after the three materials are mixed; and ensures that the formed oil gel has better fluidity under the state of keeping gel, and forms finer mouthfeel, so that the oil gel is more suitable for being used as a substitute cream.
Wherein the walnut cake isolated protein is obtained by separating and extracting walnut cake after walnut kernel oil extraction. Thus changing waste into valuables and improving the utilization value of the walnut meal. The dandelion root polysaccharide is obtained by crushing dandelion roots and extracting. Thus, the source is wide and the preparation is facilitated.
As optimization, the oil gel is prepared by the following method, and the preparation process comprises the following steps:
1) Obtaining dandelion root polysaccharide;
2) Obtaining walnut protein liquid;
3) Mixing dandelion root polysaccharide and walnut protein liquid to prepare Pickering emulsion;
4) And adding vegetable oil and mixing to prepare the composite oil gel.
Wherein step 1) can preferably be prepared by the following steps: fresh dandelion roots are obtained, cleaned, dried, crushed, extracted and concentrated in water, soaked in ethanol solution for 24-48 hours, filtered to obtain filter residues, the filter residues are dried, leached for 6-8 hours at the temperature of 70-80 ℃ by using calcium carbonate solution with the mass percent of 0.1-0.3%, filtered, the filtrate is subjected to ethanol precipitation, and the precipitate is concentrated, freeze-dried and crushed to obtain dandelion root polysaccharide for standby.
Thus, after the dandelion root is extracted by water and the active ingredients are concentrated, the dandelion root is soaked in an ethanol solution with the concentration of 85 percent for 24 to 48 hours to separate out polysaccharide which is insoluble in ethanol with high concentration, and then the dandelion root is leached by a calcium carbonate solution, because the content of the polysaccharide on the cell wall of the dandelion root is high, the water extraction rate is not high, the cell wall can be effectively destroyed by weak base dissolution, the dissolution of the polysaccharide is increased, and the dandelion polysaccharide can be obtained by concentrating, freeze-drying and crushing the precipitate after precipitation. The precipitate is concentrated and then freeze-dried and crushed, so that the particle fineness of the dandelion root polysaccharide can be better improved, the dandelion root polysaccharide can be more quickly and efficiently involved in the combination reaction with the walnut protein, the formation of the final oil gel is facilitated, the finer taste is ensured, and the dandelion root polysaccharide can be used as a substitute for cream. Wherein, the calcium carbonate solution with the mass percent of 0.1-0.3% is selected for leaching because the too high concentration can cause difficult filtration and the too low concentration can cause insufficient polysaccharide extraction. Wherein the control parameter ranges of the leaching temperature and time are selected to better improve the leaching efficiency and effect.
Meanwhile, in the process of extracting dandelion roots, weak base extraction treatment is carried out on the dandelion roots, water-soluble polysaccharide and alkali-soluble polysaccharide in dandelion root polysaccharide are extracted more fully, the gel property is enhanced, so that the water solubility of walnut protein components is improved when the water-soluble polysaccharide and the walnut protein liquid react with each other in the follow-up process, the compound efficiency of the walnut protein and the polysaccharide is further improved, and the medicinal components of the dandelion roots can be reserved while the polysaccharide components are effectively extracted and separated in the extraction process, so that the storage effect of follow-up products is improved.
Further, the ethanol solution is about 80% by volume. If the volume fraction is too low, the leaching efficiency is relatively poor, and the pharmaceutically effective components in dandelion roots are difficult to leach out, and if the volume fraction is too high, other pharmaceutically effective components such as flavone and glycosides in dandelion roots are easy to destroy.
Wherein step 2) may preferably be prepared using the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing a walnut cake protein isolate solution with the mass concentration of 20-30%, and adding a small amount of CaCl under the control of pH=5-6 2 Stirring and homogenizing to obtain high-solubility walnut protein liquid.
Thus, caCl is added 2 Can effectively increase the solubility of the walnut dreg separation protein, thereby improving the subsequent recombination efficiency of the walnut protein and the polysaccharide. Wherein, the mass concentration of the walnut cake separated protein solution is controlled to be 20-30% firstly, so that the subsequent composite reaction effect of walnut protein and polysaccharide is improved, the reaction effect is poor if the concentration is too low, and the waste is caused if the concentration is too high. The acidic condition of pH 5-6 is controlled because the charged property of the protein is stable, the emulsifying capacity is strongest, the anti-layering capacity and the coalescing capacity are better, and the combination between the protein and the polysaccharide is more favorable, wherein the effect is preferably ph=5.5. Wherein a small amount of CaCl 2 Usually 0.05-0.1mol concentration, in which case the calcium ions contribute more to the formation of the gel system, promoting the interaction of proteins and polysaccharides.
Wherein step 3) may preferably employ the following steps: preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, obtaining TG enzyme, respectively adding the solution into the high-solubility walnut pulp protein solution obtained in the step 2), heating the high-solubility walnut pulp protein solution to be controlled within the temperature range of 60-75 ℃, adding the polysaccharide solution and enzyme while stirring, shearing by a shearing emulsifying machine after stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separated protein-dandelion root polysaccharide composite pickering emulsion.
Therefore, the step can better promote the combination of dandelion root polysaccharide and walnut dreg protein, improve the crosslinking reaction of TG enzyme, further change the concentration of the walnut dreg protein, reduce the particle size of emulsion liquid drops, enhance the emulsifying capacity, increase the coalescence stability and layering stability, and be more beneficial to the formation of the walnut dreg separation protein-dandelion root polysaccharide composite pickering emulsion.
Preferably, the mixed solution is heated in a water bath at 60-75 ℃. Thus, the operation is convenient and the heating control is facilitated.
As optimization, when the shearing emulsifying machine performs shearing, the rotating speed is controlled to be 12000rpm, and the shearing is performed for 60-90s. In this way, the shearing effect can be ensured, and the combination and emulsification of raw materials are better promoted.
As optimization, when the high-pressure homogenizer performs homogenization, the homogenization pressure is 10-20Mpa, and the average time is 1-2min. Thus, the homogenizing effect can be better ensured, and the subsequent combination with the vegetable oil is improved.
Wherein step 4) may preferably employ the following steps: preparing the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite Pickering emulsion obtained in the step 3) into a mass concentration of 1.5-2.5%, uniformly mixing the emulsion with vegetable oil with a mass concentration of 10-20%, standing under the condition that the pH value is 4-6 (optimally 5), taking out an oil layer when the emulsion has layering phenomenon, and freeze-drying for 24-48 hours to obtain the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite oil gel.
In this way, by introducing vegetable oil into the Pickering emulsion system, the use amount of particles is reduced, emulsion with higher mass fraction is obtained, the pH has an effect on the aggregation degree of the particles in the emulsion, and when the pH is 4-6 (optimally 5), the particles can be precisely arranged on the surface of oil drops, and the deformation degree is smaller, so that the system is more stable; the freeze drying for 24-48h can lead the product to be gelatinous and is better for use.
Among them, corn oil is preferable as the vegetable oil. The emulsion taking corn oil as an oil phase is similar to margarine in character, is a potential substitute for margarine, effectively avoids the intake of trans fat, reduces the intake of surfactant, and can block light from entering the gel inner phase.
In conclusion, the walnut protein polysaccharide compound oil gum can be prepared by utilizing walnut pulp, the utilization efficiency of the walnut pulp is better improved, waste is changed into valuable, the prepared compound oil gum has higher compound reaction effect and efficiency due to the adoption of dandelion roots as polysaccharide raw materials and a unique extraction method, meanwhile, the compound oil gum can contain effective medicinal components of dandelion, the prepared oil gum can be better prevented from being infected by bacteria, the quality guarantee period is prolonged, the organism immunity of a human body can be better improved after eating the compound oil gum, and the compound oil gum has a stronger prevention effect on common viral infection.
Detailed Description
The present application will be described in further detail with reference to the following embodiments.
The specific implementation method comprises the following steps: a walnut protein polysaccharide compound oil gum is characterized in that the main active ingredients of the oil gum are flowable colloid composed of walnut meal isolated protein, dandelion root polysaccharide and edible vegetable oil. Wherein, as a better formula proportion, the weight part of the walnut cake isolated protein component is 5-25 parts based on the total weight of the walnut protein polysaccharide compound oil gum; the dandelion polysaccharide component is 0.5-1 part by weight based on the total weight of the walnut protein polysaccharide compound oil gum; the vegetable oil component is 20-60 parts by weight based on the total weight of the walnut protein polysaccharide compound oil gum.
Thus, the oil gel (oil gel) is formed by mixing walnut dreg separation protein, dandelion root polysaccharide and edible vegetable oil, wherein part of the walnut dreg separation protein can be obtained by processing walnut dreg, the processing and utilization efficiency of the walnut dreg is improved, waste is changed into valuable, and the deep processing way of the walnut is increased. The dandelion root polysaccharide is a polysaccharide extracted from dandelion roots, mainly comprises glucose, galactose, arabinose, rhamnose and the like, is an anionic polysaccharide with gelation, combines the polysaccharide with protein, can improve the gelation of the protein and promote the formation of gel. The dandelion root polysaccharide material has wide sources, is beneficial to extraction and preparation, contains medicinal active ingredients of dandelion roots, has good antiviral capability, can effectively prevent the prepared oil gel from being infected by bacteria, prolongs the quality guarantee period, can better improve the body immunity of a human body after being eaten, and has stronger prevention effect on common viral infection. Meanwhile, dandelion root polysaccharide and walnut dreg separated protein are combined, so that a layer of relatively thick and compact 'sugar shell' is formed on the surface of a walnut dreg protein molecule, a protein soft particle with a 'shell-core' stable structure is formed, and the function of the protein serving as an oil gel stabilizer can be fully exerted. The weight portion of the walnut cake separated protein component is 5-25 parts according to the total weight portion of the walnut protein polysaccharide compound oleogel, the gel layering coefficient under the protein content is obviously larger than other concentrations, the volume of the whey liquid is small, and the oil content ratio is increased; the dandelion polysaccharide component is 0.5-1 part by weight of the total weight of the walnut protein polysaccharide compound oil gel, the polysaccharide proportion is close to that of Newtonian fluid, the interaction among particles is enhanced, and the gel network is formed; the weight portion of the vegetable oil component is 20-60 portions according to the total weight of the walnut protein polysaccharide compound oleogel, the vegetable oil is an active filler in the gel system, protein particles can be connected, the proportion of the oil phase is increased, the tightness degree of a gel network is facilitated, and the viscosity of the gel system is increased. Based on the compatibility of the above proportions, the Pickering emulsion is relatively stable, and meanwhile, gel particles with stable structures can be formed more stably after the three materials are mixed; and ensures that the formed oil gel has better fluidity under the state of keeping gel, and forms finer mouthfeel, so that the oil gel is more suitable for being used as a substitute cream.
Wherein the walnut cake isolated protein is obtained by separating and extracting walnut cake after walnut kernel oil extraction. Thus changing waste into valuables and improving the utilization value of the walnut meal. The dandelion root polysaccharide is obtained by crushing dandelion roots and extracting. Thus, the source is wide and the preparation is facilitated.
In the embodiment, the oil gel is prepared by the following method, and the preparation process comprises the following steps:
1) Obtaining dandelion root polysaccharide;
2) Obtaining walnut protein liquid;
3) Mixing dandelion root polysaccharide and walnut protein liquid to prepare Pickering emulsion;
4) And adding vegetable oil and mixing to prepare the composite oil gel.
Wherein step 1) can preferably be prepared by the following steps: fresh dandelion roots are obtained, cleaned, dried, crushed, extracted and concentrated in water, soaked in ethanol solution for 24-48 hours, filtered to obtain filter residues, the filter residues are dried, leached for 6-8 hours at the temperature of 70-80 ℃ by using calcium carbonate solution with the mass percent of 0.1-0.3%, filtered, the filtrate is subjected to ethanol precipitation, and the precipitate is concentrated, freeze-dried and crushed to obtain dandelion root polysaccharide for standby.
Thus, after the dandelion root is extracted by water and the active ingredients are concentrated, the dandelion root is soaked in an ethanol solution with the concentration of 85 percent for 24 to 48 hours to separate out polysaccharide which is insoluble in ethanol with high concentration, and then the dandelion root is leached by a calcium carbonate solution, because the content of the polysaccharide on the cell wall of the dandelion root is high, the water extraction rate is not high, the cell wall can be effectively destroyed by weak base dissolution, the dissolution of the polysaccharide is increased, and the dandelion polysaccharide can be obtained by concentrating, freeze-drying and crushing the precipitate after precipitation. The precipitate is concentrated and then freeze-dried and crushed, so that the particle fineness of the dandelion root polysaccharide can be better improved, the dandelion root polysaccharide can be more quickly and efficiently involved in the combination reaction with the walnut protein, the formation of the final oil gel is facilitated, the finer taste is ensured, and the dandelion root polysaccharide can be used as a substitute for cream. Wherein, the calcium carbonate solution with the mass percent of 0.1-0.3% is selected for leaching because the too high concentration can cause difficult filtration and the too low concentration can cause insufficient polysaccharide extraction. Wherein the control parameter ranges of the leaching temperature and time are selected to better improve the leaching efficiency and effect.
Meanwhile, in the process of extracting dandelion roots, weak base extraction treatment is carried out on the dandelion roots, water-soluble polysaccharide and alkali-soluble polysaccharide in dandelion root polysaccharide are extracted more fully, the gel property is enhanced, so that the water solubility of walnut protein components is improved when the water-soluble polysaccharide and the walnut protein liquid react with each other in the follow-up process, the compound efficiency of the walnut protein and the polysaccharide is further improved, and the medicinal components of the dandelion roots can be reserved while the polysaccharide components are effectively extracted and separated in the extraction process, so that the storage effect of follow-up products is improved.
Wherein, the ethanol solution is about 80% ethanol solution by volume fraction. If the volume fraction is too low, the leaching efficiency is relatively poor, and the pharmaceutically effective components in dandelion roots are difficult to leach out, and if the volume fraction is too high, other pharmaceutically effective components such as flavone and glycosides in dandelion roots are easy to destroy.
Wherein, the step 2) is prepared by the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing a walnut cake protein isolate solution with the mass concentration of 20-30%, and adding a small amount of CaCl under the control of pH=5-6 2 Stirring and homogenizing to obtain high-solubility walnut protein liquid.
Thus, caCl is added 2 Can effectively increase the solubility of the walnut dreg separation protein, thereby improving the subsequent recombination efficiency of the walnut protein and the polysaccharide. Wherein, the mass concentration of the walnut cake separated protein solution is controlled to be 20-30% firstly, so that the subsequent composite reaction effect of walnut protein and polysaccharide is improved, the reaction effect is poor if the concentration is too low, and the waste is caused if the concentration is too high. The acidic condition of pH 5-6 is controlled because the charged property of the protein is stable, the emulsifying capacity is strongest, the anti-layering capacity and the coalescing capacity are better, and the combination between the protein and the polysaccharide is more favorable, wherein the effect is preferably ph=5.5. Wherein a small amount of CaCl 2 Usually 0.05-0.1mol concentration, in which case the calcium ions contribute more to the formation of the gel system, promoting the interaction of proteins and polysaccharides.
Wherein step 3) adopts the following steps: preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, obtaining TG enzyme, respectively adding the solution into the high-solubility walnut pulp protein solution obtained in the step 2), heating the high-solubility walnut pulp protein solution to be controlled within the temperature range of 60-75 ℃, adding the polysaccharide solution and enzyme while stirring, shearing by a shearing emulsifying machine after stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separated protein-dandelion root polysaccharide composite pickering emulsion.
Therefore, the step can better promote the combination of dandelion root polysaccharide and walnut dreg protein, improve the crosslinking reaction of TG enzyme, further change the concentration of the walnut dreg protein, reduce the particle size of emulsion liquid drops, enhance the emulsifying capacity, increase the coalescence stability and layering stability, and be more beneficial to the formation of the walnut dreg separation protein-dandelion root polysaccharide composite pickering emulsion.
Wherein the mixed solution is heated in a water bath at 60-75deg.C. Thus, the operation is convenient and the heating control is facilitated.
Wherein, when the shearing emulsifying machine performs shearing, the rotating speed is controlled to be 12000rpm, and the shearing is performed for 60-90s. In this way, the shearing effect can be ensured, and the combination and emulsification of raw materials are better promoted.
Wherein, when the high-pressure homogenizer performs homogenization, the homogenization pressure is 10-20Mpa, and the average time is 1-2min. Thus, the homogenizing effect can be better ensured, and the subsequent combination with the vegetable oil is improved.
Wherein step 4) adopts the following steps: preparing the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite Pickering emulsion obtained in the step 3) into a mass concentration of 1.5-2.5%, uniformly mixing the emulsion with vegetable oil with a mass concentration of 10-20%, standing under the condition that the pH value is 4-6 (optimally 5), taking out an oil layer when the emulsion has layering phenomenon, and freeze-drying for 24-48 hours to obtain the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite oil gel.
In this way, by introducing vegetable oil into the Pickering emulsion system, the use amount of particles is reduced, emulsion with higher mass fraction is obtained, the pH has an effect on the aggregation degree of the particles in the emulsion, and when the pH is 4-6 (optimally 5), the particles can be precisely arranged on the surface of oil drops, and the deformation degree is smaller, so that the system is more stable; the freeze drying for 24-48h can lead the product to be gelatinous and is better for use.
Wherein the vegetable oil is corn oil. The emulsion taking corn oil as an oil phase is similar to margarine in character, is a potential substitute for margarine, effectively avoids the intake of trans fat, reduces the intake of surfactant, and can block light from entering the gel inner phase.
The application can prepare the walnut protein polysaccharide compound oil gum by utilizing walnut meal, better improves the utilization efficiency of the walnut meal, changes waste into valuable, and has higher compound reaction effect and efficiency due to the adoption of dandelion roots as polysaccharide raw materials and a unique extraction method, and meanwhile, the compound oil gum can contain effective medicinal components of dandelion, so that the prepared oil gum can be better prevented from being infected by bacteria, the quality guarantee period is prolonged, and meanwhile, the organism immunity of a human body can be better improved after eating the compound oil gum, and the compound oil gum has stronger prevention effect on common viral infection.
In order to further verify the effect of the application, the applicant selects dandelion root polysaccharide, walnut protein component and vegetable oil with different mass portion ratios to mix in the steps 3) and 4) respectively on the basis of the specific implementation steps, so as to obtain a plurality of groups of specific embodiments with different ratio parameters. The results of some of the examples are shown in the following table. The mass parts of the walnut protein (i.e. the walnut dreg separation protein) components in the table are obtained by detecting the mass concentration of the walnut protein in the walnut protein liquid obtained in the step 2 and then converting the mass concentration.
The oil gel products obtained in the embodiment are gel-like with certain fluidity, have finer mouthfeel after being tried, and can be used for replacing cream. The product No. 3 and the product No. 7, especially the product No. 7 have better fluidity, and the product No. 1, the product No. 4 and the product No. 10 have poorer fluidity, which shows that the fluidity of the product is related to the proportion of the vegetable oil, and the higher the proportion of the vegetable oil is, the greater the fluidity is. The product No. 4, the product No. 7 and the product No. 8 have more sweet and greasy taste, and are suitable for products with higher sweet requirements. In addition, the applicant performs stability test on the products of the above examples stored at normal temperature in a dark place. After being tested, all products are stored for 40 days, the appearance change is very small and is longer than the quality guarantee period of common cream for 5-10 days, wherein the quality guarantee period of products No. 4, no. 7 and No. 8 can reach more than 50 days. The dandelion root polysaccharide has good antibacterial effect due to the medicinal components such as flavone and glycoside brought by dandelion roots when the dandelion root polysaccharide is prepared. Therefore, the higher the content of dandelion root polysaccharide in the product is, the longer the shelf life is, and the higher the content of sugar in the product is, the more easily the product is deteriorated, and the shorter the shelf life is, the opposite, so that the product can better replace the common cream product to be popularized and used.
Claims (10)
1. The preparation method of the walnut protein polysaccharide compound oil gum is characterized by comprising the following steps of:
1) Obtaining dandelion root polysaccharide;
2) Obtaining walnut protein liquid;
3) Mixing dandelion root polysaccharide and walnut protein liquid to prepare Pickering emulsion;
4) And adding vegetable oil and mixing to prepare the composite oil gel.
2. The method for preparing the walnut protein polysaccharide composite oil gum according to claim 1, wherein the step 1) is prepared by adopting the following steps: fresh dandelion roots are obtained, cleaned, dried, crushed, extracted and concentrated in water, soaked in ethanol solution for 24-48 hours, filtered to obtain filter residues, the filter residues are dried, leached for 6-8 hours at the temperature of 70-80 ℃ by using calcium carbonate solution with the mass percent of 0.1-0.3%, filtered, the filtrate is subjected to ethanol precipitation, and the precipitate is concentrated, freeze-dried and crushed to obtain dandelion root polysaccharide for standby.
3. The method for preparing the walnut protein polysaccharide compound oil gum according to claim 1, wherein the ethanol solution is an ethanol solution with a volume fraction of 80%.
4. The method for preparing the walnut protein polysaccharide composite oil gum according to claim 1, wherein the step 2) is prepared by adopting the following steps: separating and extracting walnut cake protein isolate from walnut cake after walnut kernel oil extraction, preparing a walnut cake protein isolate solution with the mass concentration of 20-30%, and adding a small amount of CaCl under the control of pH=5-6 2 Stirring and homogenizing to obtain high-solubility walnut protein liquid.
5. The method for preparing the walnut protein polysaccharide composite oil gum according to claim 1, wherein the step 3) comprises the following steps: preparing dandelion root polysaccharide obtained in the step 1) into dandelion root polysaccharide solution with the mass concentration of 0.3-0.6%, obtaining TG enzyme, respectively adding the solution into the high-solubility walnut pulp protein solution obtained in the step 2), heating the high-solubility walnut pulp protein solution to be controlled within the temperature range of 60-75 ℃, adding the polysaccharide solution and enzyme while stirring, shearing by a shearing emulsifying machine after stirring uniformly, and homogenizing in a high-pressure homogenizer to obtain the high-solubility walnut pulp separated protein-dandelion root polysaccharide composite pickering emulsion.
6. The method for preparing the walnut protein polysaccharide compound oil gum according to claim 5, wherein the mixed solution is heated in a water bath at 60-75 ℃.
7. The method for preparing the walnut protein polysaccharide compound oil gum according to claim 5, wherein the rotation speed is controlled to be 12000rpm and the shearing speed is controlled to be 60-90s when the shearing emulsifying machine is used for shearing.
8. The method for preparing the walnut protein polysaccharide compound oil gum according to claim 5, wherein when the high-pressure homogenizer performs homogenization, the homogenization pressure is 10-20Mpa, and the average time is 1-2min.
9. The method for preparing the walnut protein polysaccharide composite oil gum according to claim 1, wherein the following steps are preferably adopted in the step 4): preparing the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite Pickering emulsion obtained in the step 3) into a mass concentration of 1.5-2.5%, uniformly mixing the emulsion with vegetable oil with a mass concentration of 10-20%, standing under the condition that the pH value is 4-6, taking out an oil layer when the emulsion has layering phenomenon, and freeze-drying for 24-48 hours to obtain the high-solubility walnut cake isolated protein-dandelion root polysaccharide composite oil gum.
10. The method for preparing the walnut protein polysaccharide compound oil gum according to claim 1, wherein the vegetable oil is corn oil.
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