阅读说明：本技术 一种提高乳化油脂稳定性的制备方法 (Preparation method for improving stability of emulsified oil ) 是由 纪南军 于 2020-11-25 设计创作，主要内容包括：本发明公开了一种提高乳化油脂稳定性的制备方法,涉及油脂加工技术领域,具体工艺方法如下：1)制得胶体分散液；2)将获得的复合胶体颗粒与赖氨酸以及魔芋葡甘聚糖混匀,得到混合料备用；3)酪蛋白酸钠和磷酸氢二钠加入到配料桶中,加入蒸馏水以及混合料,得到水相；4)将植物油脂加入到配料桶中加入司盘和单硬脂酸甘油酯,得到油相产物再加入葡萄糖浆以及水相产物,充分剪切乳化,再经均质处理、喷雾干燥即可。本发明为奶茶、咖啡等饮品提供了高稳定性的乳化油脂,避免了保质期内发生的脂肪上浮,从而提高了产品的货架期稳定性。(The invention discloses a preparation method for improving the stability of emulsified oil, which relates to the technical field of oil processing, and specifically comprises the following steps: 1) preparing a colloidal dispersion liquid; 2) uniformly mixing the obtained composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use; 3) adding sodium caseinate and disodium hydrogen phosphate into a batching barrel, and adding distilled water and a mixture to obtain a water phase; 4) adding vegetable oil into a mixing barrel, adding span and glyceryl monostearate to obtain an oil phase product, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing, and spray drying. The invention provides high-stability emulsified oil for drinks such as milk tea, coffee and the like, and avoids fat floating in the shelf life, thereby improving the shelf life stability of the product.)

1. A preparation method for improving the stability of emulsified oil is characterized by comprising the following steps:

1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise injecting the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of water bath at 45-50 ℃ to obtain a colloid dispersion liquid;

2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of between 20 ℃ below zero and 25 ℃ for 10 to 13 hours, then freeze-drying the colloidal dispersion liquid for 40 to 45 hours at the temperature of between 50 ℃ below zero and 60 ℃ below zero, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh and 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;

3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60-70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;

4) adding vegetable oil into a mixing barrel, heating to 70-80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.

2. The preparation method of claim 1, wherein in the step 1), the mass-to-volume ratio of zein to the ethanol aqueous solution is 1:100-120 g/mL; the volume concentration of the ethanol water solution is 70-75%; the rotating speed of the magnetic stirring is 1000-; the mass ratio of the propylene glycol alginate to the zein is 1-5: 10; the volume ratio of the mixed solution to the distilled water is 1: 3-4.

3. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 2), the mass ratio of the composite colloidal particles, the lysine and the konjac glucomannan in the mixture is 15-17:2: 4-5.

4. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 3), the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 5-8%, 0.5-1.0% and 0.6-0.1%, respectively.

5. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 4), the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1-2% and 3-6%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1-1.5.

6. The preparation method for improving the stability of the emulsified oil and fat according to claim 1, wherein in the process step 4), the temperature of the homogenization treatment is 70-80 ℃, and the pressure is 15-18 MPa.

Technical Field

The invention belongs to the technical field of oil processing, and particularly relates to a preparation method for improving the stability of emulsified oil.

Background

People eat food as day and eat food as first. Food safety is receiving increasing attention. People advocate various natural foods and expect to return to the nature. Therefore, the natural food is not only a consumption fashion, but also represents the consumption psychology of people. However, natural foods do not represent food safety, and the natural foods cause serious food safety problems if they are separated from their chemical and biological properties and safe food processing. The modern food processing does not need to use food additives, and the food safety problem cannot be caused by the standard use of the food additives. Without food additives there is no modern food industry. The additive of the magic food is not necessary at all, and the magic natural food is not necessary, but the natural food is also a reasonable choice for people.

The emulsified oil takes hydrogenated vegetable oil with higher purity as an emulsifying object, and a fat product with higher emulsifying stability can be obtained through a proper emulsifying formula and an efficient emulsifying process, but the emulsified oil in the current market mainly refers to non-dairy creamer (liquid or solid), the stability of the emulsified oil can not meet the requirement of a ready-to-drink liquid product, the emulsified oil with high stability can completely replace milk fat, can adapt to the process requirement of the ready-to-drink milk tea and coffee, improves the shelf life stability of the product, and can be more selected in flavor. Therefore, how to improve the stability of the emulsified oil and fat plays an important role in improving the shelf life stability of products.

Disclosure of Invention

The invention aims to provide a preparation method for improving the stability of emulsified oil and fat aiming at the existing problems.

The invention is realized by the following technical scheme:

a preparation method for improving the stability of emulsified oil comprises the following specific steps:

1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise injecting the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of water bath at 45-50 ℃ to obtain a colloid dispersion liquid;

2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of between 20 ℃ below zero and 25 ℃ for 10 to 13 hours, then freeze-drying the colloidal dispersion liquid for 40 to 45 hours at the temperature of between 50 ℃ below zero and 60 ℃ below zero, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh and 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;

3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60-70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;

4) adding vegetable oil into a mixing barrel, heating to 70-80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.

Further, the mass-volume ratio of the zein to the ethanol water solution is 1:100-120 g/mL; the volume concentration of the ethanol water solution is 70-75%; the rotating speed of the magnetic stirring is 1000-; the mass ratio of the propylene glycol alginate to the zein is 1-5: 10; the volume ratio of the mixed solution to the distilled water is 1: 3-4.

Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 15-17:2: 4-5.

Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are respectively 5-8%, 0.5-1.0% and 0.6-0.1%.

Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1-2% and 3-6%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1-1.5.

Further, the temperature of the homogenization treatment is 70-80 ℃, and the pressure is 15-18 MPa.

Compared with the prior art, the invention has the following advantages:

the invention provides high-stability emulsified oil for drinks such as milk tea, coffee and the like, and avoids fat floating in the shelf life, thereby improving the shelf life stability of the product; according to the invention, an anti-solvent coprecipitation method is adopted, zein and propylene glycol alginate are adopted to prepare composite colloidal particles, and then the composite colloidal particles are uniformly mixed with lysine and konjac glucomannan to obtain a mixture, the appearance of the composite colloidal particles can be changed by adding the lysine and the konjac glucomannan, and the particle size of the composite colloidal particles can be reduced, so that the composite colloidal particles are in a small-particle-size spherical shape in emulsified oil, the composite colloidal particles with small-particle-size spherical structures are uniformly distributed in the emulsified oil, a multi-layer colloidal particle layer can be constructed, the fat floating path is increased, the fat floating is effectively slowed down, and the improvement of the shelf life stability of a product is realized.

Detailed Description

The present invention will be further described with reference to specific embodiments.

Example 1

A preparation method for improving the stability of emulsified oil comprises the following specific steps:

1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise adding the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of a water bath at 45 ℃ to obtain a colloid dispersion liquid;

2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of 20 ℃ below zero for 10 hours, then freezing and drying the colloidal dispersion liquid at the temperature of 50 ℃ below zero for 40 hours, crushing the obtained freeze-dried product, sieving the crushed product with a 500-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;

3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 60 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;

4) adding vegetable oil into a mixing barrel, heating to 70 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.

Further, the mass-volume ratio of the zein to the ethanol aqueous solution is 1:100 g/mL; the volume concentration of the ethanol water solution is 70 percent; the rotating speed of the magnetic stirring is 1000 r/min; the mass ratio of the propylene glycol alginate to the zein is 1: 10; the volume ratio of the mixed solution to distilled water is 1: 3.

Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 15:2: 4.

Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 5%, 0.5% and 0.6%, respectively.

Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 1% and 3%; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1:1.

Further, the temperature of the homogenization treatment is 70 ℃, and the pressure is 15 MPa.

Example 2

A preparation method for improving the stability of emulsified oil comprises the following specific steps:

1) weighing a proper amount of zein, placing the zein in an ethanol aqueous solution, magnetically stirring until the zein is completely dissolved, adding a proper amount of propylene glycol alginate, continuously stirring until the zein is completely dissolved, dropwise adding the obtained mixed solution into distilled water through an injector, fully stirring, and removing ethanol by vacuum rotary evaporation under the condition of a water bath at 50 ℃ to obtain a colloid dispersion liquid;

2) pre-freezing the colloidal dispersion liquid in a freezing chamber at the temperature of-25 ℃ for 13h, then freeze-drying the colloidal dispersion liquid for 45h at the temperature of-60 ℃, crushing the obtained freeze-dried product, sieving the crushed product with a 600-mesh sieve to obtain composite colloidal particles, and uniformly mixing a proper amount of the composite colloidal particles with lysine and konjac glucomannan to obtain a mixture for later use;

3) adding sodium caseinate and disodium hydrogen phosphate into a mixing barrel, adding a proper amount of distilled water, uniformly stirring, heating to 70 ℃, adding a proper amount of mixture into the mixing barrel, and uniformly mixing to obtain a water phase for later use;

4) adding vegetable oil into a mixing barrel, heating to 80 ℃, adding a proper amount of span and glyceryl monostearate into the mixing barrel, uniformly stirring to obtain an oil phase product, then pouring into an emulsifying and shearing tank, adding glucose syrup and a water phase product, fully shearing and emulsifying, homogenizing the obtained mixed material into powder by a homogenizer, spray-drying the obtained powder, cooling to normal temperature by a fluidized bed, and then carrying out sterile filling.

Further, the mass-volume ratio of the zein to the ethanol aqueous solution is 1:120 g/mL; the volume concentration of the ethanol water solution is 75%; the rotating speed of the magnetic stirring is 1200 r/min; the mass ratio of the propylene glycol alginate to the zein is 5: 10; the volume ratio of the mixed solution to distilled water is 1: 4.

Further, in the mixture, the mass ratio of the composite colloidal particles to the lysine to the konjac glucomannan is 17:2: 5.

Further, in the water phase, the weight percentages of the sodium caseinate, the disodium hydrogen phosphate and the mixture are 8%, 1.0% and 0.1%, respectively.

Further, the vegetable oil and fat is composed of hydrogenated coconut oil and hydrogenated soybean oil according to the mass ratio of 1: 1; in the oil phase, the weight percentages of span and glyceryl monostearate are 2 percent and 6 percent; the volume ratio of the water phase to the oil phase is 1: 1; the mass ratio of the glucose syrup to the vegetable oil is 1: 1.5.

Further, the temperature of the homogenization treatment is 80 ℃, and the pressure is 18 MPa.

The embodiment of the invention can keep the emulsion stability in the quality guarantee period and effectively improve the shelf life stability of the product.

The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention.