阅读说明：本技术 一种大豆分离蛋白包埋鱼油粉末油脂的制备方法 (Preparation method of fish oil powder grease embedded with soy protein isolate ) 是由 滕飞 和铭钰 吴长玲 陈华 李礼佳 于 2020-11-23 设计创作，主要内容包括：本发明公开一种大豆分离蛋白包埋鱼油粉末油脂的制备方法,属于食品加工领域,主要包括以下步骤：(1)明胶和六偏磷酸钠溶解；(2)加入大豆分离蛋白,搅拌；(3)空化射流处理；(4)加入鱼油,高速剪切后,超声处理；(4)喷雾干燥,即得大豆分离蛋白包埋鱼油粉末油脂。本发明利用大豆分离蛋白作为壁材,鱼油作为芯材,利用空化射流和超声处理,通过微胶囊化制备粉末油脂,溶解性好,不结块,无异味,适合在各种食品中应用。(The invention discloses a preparation method of soybean protein isolate embedded fish oil powder grease, which belongs to the field of food processing and mainly comprises the following steps: (1) dissolving gelatin and sodium hexametaphosphate; (2) adding soybean protein isolate, and stirring; (3) cavitation jet treatment; (4) adding fish oil, shearing at high speed, and ultrasonic processing; (4) spray drying to obtain the soybean protein isolate embedded fish oil powder grease. The invention utilizes the isolated soy protein as the wall material and the fish oil as the core material, utilizes cavitation jet and ultrasonic treatment, prepares the powdered oil through microencapsulation, has good solubility, no caking and no peculiar smell, and is suitable for being applied to various foods.)

1. A preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps:

(1) adding 0-1% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution;

(2) adding 5-10% (w/v) of isolated soy protein into a gelatin solution, stirring for 30min by using a magnetic stirrer, and treating by using a cavitation jet homogenizer under the following treatment conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 0-20 min, so as to obtain a wall material solution;

(3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 1-1: 5, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 5-15 min at 300-400W in an ice bath, and collecting the solution after the treatment;

(4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 160-190 ℃, and the outlet temperature is as follows: spray drying at 70-90 ℃ to obtain the soybean protein isolate embedded fish oil powder grease.

2. The method according to claim 1, wherein the total amount of gelatin and sodium hexametaphosphate added in step (1) is 0.75%.

3. The method according to claim 1, wherein the amount of the soybean protein isolate added in the step (2) is 8% and the cavitation jet treatment time is 10 min.

4. The method as claimed in claim 1, wherein the mass ratio of the fish oil to the soy protein isolate in the step (3) is 1: 3, the ultrasonic treatment power is 375W, and the treatment time is 12 min.

5. The method according to claim 1, wherein the spray drying conditions in step (4) are inlet temperature: 180 ℃, outlet temperature: 80 ℃.

Technical Field

The invention belongs to the field of food processing, and mainly relates to a preparation method of fish oil powder grease embedded with soy protein isolate.

Background

Fish oil is an oil extracted from fatty fish, and is a good source of various omega-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA, commonly known as brain gold). The fish oil has positive effects on preventing and treating various diseases, such as reducing blood lipid, scavenging free radicals, relieving gout, improving brain function, preventing cardiovascular diseases, etc. Can be widely applied to feeds, medicines, baked foods, functional foods and the like. However, unsaturated fatty acids such as EPA and DHA have high unsaturation, are extremely sensitive to light, heat and oxygen, are easily oxidized, generate peroxides, and generate off-flavors, and significantly reduce the original biological activity and nutritional value. Therefore, the fish oil is microencapsulated and processed into the powdered oil, so that the fishy smell of the fish oil can be covered, the acceptability of the product is improved, the unsaturated fatty acid can be effectively protected from oxidative rancidity, and the stability of active substances such as omega-3 fatty acid and the like is kept. The prepared powdered oil can also be used as a nutrition enhancer to be added into foods, such as bread, infant formula milk powder, yoghourt and the like, so that the application range of the products is expanded, and the commercial value of the products is improved.

In the process of preparing the microcapsule, the selection of the wall material is crucial to the production of the microcapsule product by spray drying. The soybean protein is selected as a wall material for embedding the grease, has good emulsification characteristic and film-forming property, can be unfolded in the emulsification process and adsorbed to an oil-water interface to form a wrapping layer for preventing oil drops from merging, and stabilizes the formed emulsion under the action of repulsion. Meanwhile, gelatin and sodium hexametaphosphate composite solution is added, and the gelatin with negative charges and the sodium hexametaphosphate spontaneously aggregate to form polymer aggregates with low configuration entropy. These aggregates subsequently rearrange to form a complex coacervate and absorb onto the surface of the oil droplets upon cooling. Methods of microencapsulation include spray drying, spray cooling, fluidized bed coating, coacervation, and the like. The spray drying method is simple in process, and the obtained product is small in particle size, good in solubility, high in wall material selectivity and strong in applicability to embedding substances. Research shows that spray drying parameters and the composition of a feeding wall material have important influence on the quality of a microcapsule product, and the influence of the combined effect of the composite wall material on the quality of the spray drying microcapsule product is one of the hot points of research.

The invention takes the soybean protein isolate composite gelatin and sodium hexametaphosphate as wall materials, takes fish oil which is easy to oxidize, strong in heat sensitivity and strong in light sensitivity as core materials, improves the performance of the wall materials by utilizing a cavitation jet technology, prepares emulsion by utilizing an ultrasonic technology, and prepares the soybean protein isolate embedded fish oil powder grease by microencapsulating through a spray drying technology. The preparation method has the advantages of low cost, simple process and easy industrialization, and the obtained powdered oil has good solubility and stability. The microencapsulation provides convenience for the industrial production of the grease, and greatly widens the application range of the fish oil.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a preparation method of fish oil powder grease embedded with soy protein isolate, which improves the stability and solubility of the fish oil powder grease, is convenient to store and transport and realizes the comprehensive utilization of the fish oil in the food field.

The technical problem to be solved by the invention is realized by the following technical scheme:

a preparation method of fish oil powder grease embedded with soy protein isolate comprises the following steps:

(1) adding 0-1% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution;

(2) adding 5-10% (w/v) of isolated soy protein into a gelatin solution, stirring for 30min by using a magnetic stirrer, and treating by using a cavitation jet homogenizer under the following treatment conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 0-15 min, so as to obtain a wall material solution;

(3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 1-1: 5, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 5-15 min at 300-400W in an ice bath, and collecting the solution after the treatment;

(4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 160-190 ℃, and the outlet temperature is as follows: spray drying at 70-90 ℃ to obtain the soybean protein isolate embedded fish oil powder grease.

Preferably, the total addition amount of gelatin and sodium hexametaphosphate in step (1) is 0.75%.

Preferably, the addition amount of the soybean protein isolate in the step (2) is 8%, and the cavitation jet treatment time is 10 min.

Preferably, the mass ratio of the fish oil to the soy protein isolate in the step (3) is 1: 3, the ultrasonic treatment power is 375W, and the treatment time is 12 min.

Preferably, the spray drying conditions in step (4) are inlet temperature: 180 ℃, outlet temperature: 80 ℃.

The invention selects the soybean protein isolate with good functional characteristics as the wall material, utilizes spray drying to entrap the fish oil to prepare the powdered oil, improves the entrapment rate of the fish oil, improves the stability of the oil and the solubility of the powdered oil, prolongs the storage period, is suitable for being applied to various foods, and widens the utilization range of the fish oil.

Drawings

FIG. 1 influence of gelatin addition on fish oil entrapment rate

FIG. 2 influence of addition amount of soy protein isolate on entrapment rate of fish oil

FIG. 3 influence of cavitation jet time on fish oil entrapment rate

FIG. 4 Effect of fish oil and soy protein isolate mass ratio on fish oil loading ratio

FIG. 5 Effect of ultrasonic Power on Fish oil entrapment Rate

FIG. 6 Effect of ultrasound time on Fish oil entrapment Rate

FIG. 7 Effect of spray drying Inlet temperature on Fish oil Loading Rate

Detailed Description

Specific embodiments of the present invention are described in detail below with reference to the accompanying drawings:

a preparation method of fish oil powder grease embedded with soy protein isolate comprises the following steps:

(1) adding 0-1% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution;

(2) adding 5-10% (w/v) of isolated soy protein into a gelatin solution, stirring for 30min by using a magnetic stirrer, and treating by using a cavitation jet homogenizer under the following treatment conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 0-20 min, so as to obtain a wall material solution;

(3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 1-1: 5, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 5-15 min at 300-400W in an ice bath, and collecting the solution after the treatment;

(4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 160-190 ℃, and the outlet temperature is as follows: spray drying at 70-90 ℃ to obtain the soybean protein isolate embedded fish oil powder grease.

Example 1: a preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps: (1) adding 0.5% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution; (2) adding 7% (w/v) of isolated soy protein into gelatin solution, stirring for 30min with a magnetic stirrer, and treating with a cavitation jet homogenizer under the following conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 15min, thus obtaining a wall material solution; (3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 4, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 10min at 350W in an ice bath, and collecting the solution after the treatment; (4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 180 ℃, exit temperature: spray drying at 80 deg.C to obtain soybean protein isolate embedded fish oil powder grease.

Example 2: a preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps: (1) adding 0.25% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution; (2) adding 6% (w/v) of isolated soy protein into gelatin solution, stirring for 30min with a magnetic stirrer, and treating with a cavitation jet homogenizer under the following conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 5min, thus obtaining a wall material solution; (3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 2, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 8min at 325W in an ice bath, and collecting the solution after the treatment; (4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 170 ℃ and outlet temperature: spray drying at 80 deg.C to obtain soybean protein isolate embedded fish oil powder grease.

Example 3: a preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps: (1) adding 5% (w/v) of isolated soy protein into 500mL of deionized water, and stirring for 30min by using a magnetic stirrer to obtain a wall material solution; (2) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1:1, adding fish oil into a wall material solution, treating for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 5min at 300W in an ice bath, and collecting the solution after the treatment; (3) the solution in (2) is subjected to spray drying conditions as follows: the inlet temperature was: 160 ℃, exit temperature: spray drying at 70 deg.C to obtain soybean protein isolate embedded fish oil powder grease.

Example 4: a preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps: (1) adding 0.75% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water to prepare a gelatin solution; (2) adding 8% (w/v) of isolated soy protein into gelatin solution, stirring for 30min by using a magnetic stirrer, and treating by using a cavitation jet homogenizer under the following treatment conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 10min, thus obtaining a wall material solution; (3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 3, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 12min at 375W under an ice bath, and collecting the solution after the treatment; (4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 180 ℃, exit temperature: spray drying at 80 deg.C to obtain soybean protein isolate embedded fish oil powder grease.

Example 5: a preparation method of fish oil powder grease embedded with soy protein isolate is characterized by comprising the following steps: (1) preparing a gelatin solution by adding 1% of gelatin and sodium hexametaphosphate mixed in a ratio of 1:1 into 500mL of deionized water; (2) adding 10% (w/v) of isolated soy protein into gelatin solution, stirring for 30min with a magnetic stirrer, and treating with a cavitation jet homogenizer under the following conditions: the temperature is 25 ℃, the pressure is 0.1MPa, and the treatment time is 20min, thus obtaining a wall material solution; (3) melting fish oil at 50 deg.C for 5min, and keeping flowing nitrogen gas during melting process to prevent oxidation of fish oil during heating, wherein the mass ratio of fish oil to soybean protein isolate is 1: 5, adding the fish oil into the wall material solution, firstly treating the fish oil for 90s at 13500r/min by using a high-speed shearing mixer, then carrying out ultrasonic treatment for 15min at 400W in an ice bath, and collecting the solution after the treatment; (4) the solution in (3) is subjected to spray drying conditions as follows: the inlet temperature was: 190 ℃ and the outlet temperature was: spray drying at 90 deg.C to obtain soybean protein isolate embedded fish oil powder grease.

As shown in the attached drawings 1-7, the total adding amount of the gelatin and the sodium hexametaphosphate is 0.75%, the adding amount of the isolated soy protein is 8%, the cavitation jet treatment is carried out for 10min, and the mass ratio of the fish oil to the isolated soy protein is 1: 3. the ultrasonic treatment power is 375W, the treatment time is 12min and the spray drying inlet temperature is 180 ℃, namely, in example 1, the entrapment rate of the fish oil is optimal, and the prepared powdered oil is milky white, has no peculiar smell and is powdery and has no caking. These treatments enable the reduction of the particle size of the powder, significantly improving its solubility and dispersibility, while improving the oxidation stability and thermal stability of the fish oil. The invention widens the application range of the fish oil and provides more possibilities for exerting the health benefits of the fish oil.

The above examples of the present invention are merely examples for clearly illustrating the present invention and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. Not all embodiments are exhaustive. All obvious changes and modifications which are obvious to the technical scheme of the invention are covered by the protection scope of the invention.