CN106261451A - A kind of preparation method of ginkgo nut fat liquor - Google Patents
A kind of preparation method of ginkgo nut fat liquor Download PDFInfo
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- 241000218628 Ginkgo Species 0.000 title claims abstract description 32
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 32
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000839 emulsion Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 10
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 10
- 229940046009 vitamin E Drugs 0.000 claims abstract description 10
- 239000011709 vitamin E Substances 0.000 claims abstract description 10
- 238000010008 shearing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000008367 deionised water Substances 0.000 claims abstract description 6
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 6
- 150000002148 esters Chemical class 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 229920000223 polyglycerol Polymers 0.000 claims abstract description 5
- 239000006184 cosolvent Substances 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 claims description 5
- 229940049964 oleate Drugs 0.000 claims description 5
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 3
- 239000000600 sorbitol Substances 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 24
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical group OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004945 emulsification Methods 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
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- GNYGXCHYOXCZON-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O GNYGXCHYOXCZON-UHFFFAOYSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种银杏果油乳液的制备方法：取聚甘油酯3‑6份，溶解于60‑80份助溶剂中，然后加入8‑12份去离子水搅拌均匀，再于4000‑12000rpm转速下剪切，并称取天然维生素E 4‑6份，银杏果油4‑6份，缓慢加入，后在65‑80℃继续剪切5‑10min，至乳状液平均粒径0.5μm‑0.6μm，即得银杏果油乳液产品。本发明制备方法简单，得到的产品长期储藏不出现脂肪氧化和破乳问题，且产品为水溶性，使用简单，应用范围广。The invention discloses a preparation method of ginkgo fruit oil emulsion: take 3-6 parts of polyglycerol ester, dissolve it in 60-80 parts of co-solvent, then add 8-12 parts of deionized water and stir evenly, and then dissolve it at 4000-12000rpm Shear at rotating speed, weigh 4-6 parts of natural vitamin E, 4-6 parts of ginkgo fruit oil, add slowly, and then continue shearing at 65-80°C for 5-10min until the average particle size of the emulsion is 0.5μm-0.6 μm, the ginkgo oil emulsion product is obtained. The preparation method of the invention is simple, the obtained product has no problems of fat oxidation and demulsification in long-term storage, and the product is water-soluble, easy to use and wide in application range.
Description
技术领域technical field
本发明涉及一种乳化产品的制备方法，特别涉及一种银杏果油乳液的制备方法。The invention relates to a preparation method of an emulsified product, in particular to a preparation method of ginkgo fruit oil emulsion.
背景技术Background technique
银杏果(白果)营养丰富，富含淀粉、蛋白和脂肪，其油中含有亚油酸、亚麻酸等功能性脂肪酸，具有特殊的保健功能，但白果油为油溶性，使用起来不够方便，应用收到限制，而且长期暴露空气中，容易氧化产生氧化味，营养和风味受到严重影响。天然维生素E是一种天然的抗氧化剂，具有一定的抗氧化能力，维生素E也是脂溶性产品，不溶于水，可用于油脂中防止油脂氧化。传统可在银杏果油中添加维生素E来防止银杏果油的氧化，但得到的产品仍为油溶性，使用不够方便。Ginkgo fruit (ginkgo fruit) is rich in nutrition, rich in starch, protein and fat. Its oil contains functional fatty acids such as linoleic acid and linolenic acid, which has special health care functions. However, ginkgo fruit oil is oil-soluble and not convenient to use. Restricted, and long-term exposure to the air, it is easy to oxidize and produce oxidative odor, and the nutrition and flavor are seriously affected. Natural vitamin E is a natural antioxidant with certain antioxidant capacity. Vitamin E is also a fat-soluble product, insoluble in water, and can be used in oils to prevent oil oxidation. Traditionally, vitamin E can be added to ginkgo oil to prevent the oxidation of ginkgo oil, but the obtained product is still oil-soluble and not convenient enough to use.
发明内容Contents of the invention
为克服现有技术的不足，本发明的目的在于提供一种银杏果油乳液的制备方法，能够防止银杏果油的氧化，同时水溶性乳液，使用方便，应用性广，稳定性好。In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a preparation method of ginkgo oil emulsion, which can prevent the oxidation of ginkgo oil, and meanwhile, the water-soluble emulsion is easy to use, has wide applicability and good stability.
为实现上述目的，本发明采用以下技术方案制备银杏果油乳液：To achieve the above object, the present invention adopts the following technical solutions to prepare ginkgo fruit oil emulsion:
（1）取聚甘油酯3-6份，溶解于60-80份助溶剂中，然后加入8-12份去离子水搅拌均匀，制备得到水相；(1) Take 3-6 parts of polyglycerol ester, dissolve in 60-80 parts of co-solvent, then add 8-12 parts of deionized water and stir evenly to prepare the water phase;
（2）4000-12000rpm转速下剪切水相，并称取天然维生素E 4-6份，银杏果油4-6份，缓慢加入水相中，于65-80℃继续剪切5-10min，至乳状液平均粒径0.5μm-0.6μm，即得银杏果油乳液产品。(2) Cut the water phase at a speed of 4000-12000rpm, weigh 4-6 parts of natural vitamin E and 4-6 parts of ginkgo fruit oil, add them slowly to the water phase, and continue shearing at 65-80°C for 5-10 minutes. When the average particle size of the emulsion is 0.5 μm-0.6 μm, the ginkgo fruit oil emulsion product is obtained.
其中，所述的聚甘油酯是十聚甘油油酸酯、十聚甘油硬脂酸酯、十聚甘油棕榈酸酯、八聚甘油油酸酯、八聚甘油硬脂酸酯、八聚甘油棕榈酸酯的一种或两种以上。Wherein, the polyglycerol ester is decaglycerol oleate, decaglycerol stearate, decaglycerol palmitate, octaglycerol oleate, octaglycerol stearate, octaglycerol palmitate One or two or more esters.
所述的助溶剂是甘油或山梨醇。Described solubilizer is glycerin or sorbitol.
本发明的银杏果油乳液的制备方法具有以下优势：The preparation method of ginkgo fruit oil emulsion of the present invention has the following advantages:
（1）通过乳化使银杏果油制成水溶性乳液，使之能够通过简单的搅拌即可用于常规含水量较大的食品中，如饮料等，拓展了银杏果油的应用领域；(1) Ginkgo oil is made into a water-soluble emulsion through emulsification, so that it can be used in conventional foods with large water content, such as beverages, etc. by simple stirring, expanding the application field of ginkgo oil;
（2）按本发明提供的的制备方法制备得到的银杏果油乳液风味稳定，长期储存不出现脂肪氧化的异味；(2) The flavor of the ginkgo fruit oil emulsion prepared according to the preparation method provided by the present invention is stable, and there is no peculiar smell of fat oxidation in long-term storage;
（3）按本发明提供的制备方法制备得到的银杏果油乳液还能起到抗氧化的效果，而且抗氧化效果要优于等质量的维生素E的效果，尤其是用于含1%蛋白的乳饮料中，能够使饮料24个月内不出现脂肪氧化味，提高了产品货架期；(3) The ginkgo fruit oil emulsion prepared according to the preparation method provided by the present invention can also have an anti-oxidation effect, and the anti-oxidation effect is better than that of vitamin E of equal quality, especially for the product containing 1% protein In milk beverages, it can prevent the beverage from fat oxidation smell within 24 months, which improves the shelf life of the product;
（4）本发明提供的银杏果油乳液的制备工艺简单，只需简单的剪切即刻制备得到稳定的水溶性乳液，无需高压均质，设备投入简单，成本低，而且该乳液稳定性强，对温度不敏感，能够在0-60℃长期储藏不出现破乳分层情况。(4) The preparation process of the ginkgo fruit oil emulsion provided by the present invention is simple, only a simple shearing is required to prepare a stable water-soluble emulsion immediately, no high-pressure homogenization is required, the equipment investment is simple, the cost is low, and the emulsion has strong stability. It is not sensitive to temperature and can be stored at 0-60°C for a long time without demulsification and stratification.
具体实施方式detailed description
以下结合具体实例对本发明的技术方案做进一步的说明。The technical solutions of the present invention will be further described below in conjunction with specific examples.
实施例1Example 1
（1）取十聚甘油油酸酯3份，溶解于60份甘油中，然后加入12份去离子水搅拌均匀，制备得到水相；(1) Take 3 parts of decaglycerol oleate, dissolve it in 60 parts of glycerin, then add 12 parts of deionized water and stir evenly to prepare the water phase;
（2）12000rpm转速下剪切水相，并称取天然维生素E 4份，银杏果油6份，缓慢加入水相中，于65℃继续剪切5min至乳状液平均粒径0.55μm，即得银杏果油乳液产品。(2) Cut the water phase at 12000rpm, weigh 4 parts of natural vitamin E and 6 parts of ginkgo fruit oil, add them slowly to the water phase, and continue shearing at 65°C for 5 minutes until the average particle size of the emulsion is 0.55 μm. Ginkgo oil emulsion products.
实施例2Example 2
（1）取八聚甘油棕榈酸酯6份，溶解于60份山梨醇中，然后加入8份去离子水搅拌均匀，制备得到水相；(1) Take 6 parts of octaglycerol palmitate, dissolve it in 60 parts of sorbitol, then add 8 parts of deionized water and stir evenly to prepare the water phase;
（2）4000rpm转速下剪切水相，并称取天然维生素E 6份，银杏果油4份，缓慢加入水相中，于80℃继续剪切10min，至乳状液平均粒径0.59μm，即得银杏果油乳液产品。(2) Cut the water phase at 4000rpm, weigh 6 parts of natural vitamin E and 4 parts of ginkgo fruit oil, add them slowly to the water phase, and continue shearing at 80°C for 10 minutes until the average particle size of the emulsion is 0.59 μm, that is Obtain ginkgo fruit oil emulsion product.
实施例3Example 3
（1）取八聚甘油硬脂酸酯5份，溶解于70份甘油中，然后加入10份去离子水搅拌均匀，制备得到水相；(1) Take 5 parts of octaglycerol stearate, dissolve it in 70 parts of glycerin, then add 10 parts of deionized water and stir evenly to prepare the water phase;
（2）7000rpm转速下剪切水相，并称取天然维生素E 5份，银杏果油5份，缓慢加入水相中，于70℃继续剪切8min，至乳状液平均粒径0.53μm，即得银杏果油乳液产品。(2) Cut the water phase at 7000rpm, weigh 5 parts of natural vitamin E and 5 parts of ginkgo fruit oil, add them slowly to the water phase, and continue shearing at 70°C for 8 minutes until the average particle size of the emulsion is 0.53 μm, that is Obtain ginkgo fruit oil emulsion product.
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