CN107950684B - Oleogel rich in unsaturated fatty acid and preparation method and application thereof - Google Patents
Oleogel rich in unsaturated fatty acid and preparation method and application thereof Download PDFInfo
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- CN107950684B CN107950684B CN201711401181.9A CN201711401181A CN107950684B CN 107950684 B CN107950684 B CN 107950684B CN 201711401181 A CN201711401181 A CN 201711401181A CN 107950684 B CN107950684 B CN 107950684B
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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Abstract
The invention discloses an oleogel rich in unsaturated fatty acid and a preparation method and application thereof. The unsaturated fatty acid-rich oleogel comprises the following components: 50-60 parts by volume of vegetable oil rich in unsaturated fatty acid, 0.6-0.72 part by mass of gelatin, 0.3-0.36 part by mass of polysaccharide and 0.0375-0.09 part by mass of polyphenol. The method comprises the steps of firstly preparing a gelatin-polyphenol composite solution, then adding vegetable oil and polysaccharide to prepare a composite emulsion, drying the prepared composite emulsion to remove water, and finally simply shearing the dried composite emulsion to obtain the solid oleogel with the oil content of more than 96%. By utilizing the preparation method, the solid oil for food which is rich in unsaturated fatty acid and does not contain trans fatty acid can be obtained, and meanwhile, the oil has good oxidation stability, can replace part of saturated fat and trans fat in food, and becomes a novel health functional food ingredient.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to an oleogel rich in unsaturated fatty acid, and a preparation method and application thereof.
Background
At present, most of special food oil and fat used in margarine, waffle and the like in domestic markets are saturated fat or partially hydrogenated triacylglycerol, wherein high content of saturated fat and trans fat is easy to increase the risk of suffering from atherosclerosis and cardiovascular diseases. Therefore, it is important to find a novel method for producing fats having a solid structure like plastic fats to reduce the intake of saturated fats and trans fats. The vegetable oil forms gel-like oleogel in a certain way, so that the liquid oil rich in unsaturated fatty acid is solid at normal temperature, can replace saturated and trans-fat in food, enhances the use and operation performance of the oil, is convenient to transport, improves the shelf life, increases the content of polyunsaturated fatty acid ingested by human body, and can also be used as a carrier of medicines and functional factors to protect bioactive substances and improve the bioavailability.
At present, the preparation research of the oil gel is mostly formed by self-assembling micromolecular organic gel factors (hydroxy fatty acid, phytosterol, ceramide, alkane, vegetable wax and monoacylglycerol) into a crystal network structure, the addition amount of the gel factors is higher, and the oil components contain more saturated fatty acid. Moreover, these gelators have many problems in food processing, such as the three-dimensional network structure formed by hydroxy fatty acid is destroyed during stirring, resulting in the loss of liquid oil; the gel properties of phytosterols are severely affected by moisture content, and the like.
Chinese invention patent application (publication No. CN104855548A) discloses a preparation method of carotene-loaded grease gel. According to the method, 8% -12% of food-grade ceramide is added into corn oil, heating is carried out at 85 ℃, and the oil gel loaded with carotene is prepared.
The Chinese patent application (publication No. CN105994698A) discloses a method for preparing edible oil gel by using Pickering emulsion as a template, which comprises the steps of firstly preparing isolated soy protein nanoparticles, then adding xanthan gum as a gel enhancer to form oil-in-water type emulsion, and then removing water in the emulsion by a drying means to obtain the edible oil gel.
Chinese invention patent application (publication No. CN201611103432.0) discloses a preparation method of modified soybean protein polyphenol composite emulsion, which comprises the steps of preparing modified soluble soybean protein by heating and ultrasonic methods, and then preparing mixed emulsion with polyphenol solution. The method needs heating step and ultrasonic solubilization, and has complicated process and limited application.
Chinese invention patent application (publication No. CN105228461A) discloses a method for continuously preparing oleogel from ethylcellulose and oily feed. The method feeds ethylcellulose into a feed zone of an extruder having a plurality of oil feed ports along its length, homogenizes at least one oily feed material with the ethylcellulose to form a mixture, and cools the mixture to form an oleogel. Although the method can be used for preparing the edible solid oil without the trans-fatty acid, extruder equipment is required, the temperature of a melting zone of the extruder needs to be controlled at 100-200 ℃, and the oxidation of the oil can be accelerated by a high-temperature process.
The Chinese invention patent application (publication number CN106070736A) discloses a preparation method of rapeseed gel oil with slimming effect. The method comprises the steps of firstly heating and melting monoglyceride stearic acid at 70 ℃ to be used as an oil phase, mixing yeast glucan, yeast B vitamins, N-trimethyl chitosan and water, homogenizing under high pressure to prepare a water solution, then carrying out freeze drying treatment for 20min, adding the water solution and erucic acid sucrose ester into the oil phase, carrying out high-speed shearing for 3min, and carrying out freeze drying for 24h to obtain the functional dispersion. And then mixing the rapeseed oil, the functional dispersion, the eucommia ulmoides leaf n-butyl alcohol extract and maltitol, heating and stirring for 50-60 min in a steam bath, adding gamma-oryzanol and beta-sitosterol, heating and stirring at the heating rate of 4 ℃/min from 100-140 ℃, stirring and cooling at the cooling rate of 2 ℃/min from 140-100 ℃, cooling to room temperature at the cooling rate of 15 ℃/min, and then cooling for 55-60 h to obtain the gel oil. The method has the advantages of complicated operation process, complex components and high raw material requirement.
For studies on the preparation of oil gels using macromolecules, methods for the preparation of oil gels using methylcellulose, gelatin and xanthan gum as gelling agents are reported by Ashok R.Patel et al in articles (Biopolymer-based structuring of liquid oil in soft gels and oleogels using water-continuous emulsions as templates, Langmuir, 2015,31,2065-2073) and (elastic oleogels based water soluble polymers: preparation, chromatography and potential application, Food & Function,2014,5, 2833-2841). Flaxseed gum is a natural plant seed gum, is a macromolecular polymer polysaccharide, is used as a novel food additive at present, and is rarely used for application and product development.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention mainly aims to provide the oleogel rich in unsaturated fatty acid. The oleogel provided by the invention is rich in polyunsaturated fatty acid, does not contain trans-fat, efficiently retains the activity of natural macromolecules, and the addition of the plant polyphenol plays roles in crosslinking and antioxidant, so that the wrapping effect of an oil drop interface is enhanced, the oxidation stability of the unsaturated fatty acid in the oil is improved, the stability of oil drops in the dehydration and drying process of the emulsion is increased, the obtained oleogel has the property of solid fat, and can be homogenized again to obtain stable emulsion, so that the oleogel is an ideal substitute of saturated fat and hydrogenated vegetable oil.
Another object of the present invention is to provide a method for preparing the above-mentioned oleogel rich in unsaturated fatty acids. According to the method, natural biomacromolecule gelatin and antioxidant micromolecule plant polyphenol are firstly used for preparing a colloid compound under a certain condition, then the colloid compound is mixed and homogenized with vegetable oil to prepare emulsion, finally polysaccharide is added to form composite emulsion, microscopic observation shows that protein-polyphenol-polysaccharide can be adsorbed on the surface of oil drops in a particle form, and the emulsion can be used for preparing oleogel in different forms after water is removed in different drying modes.
It is still another object of the present invention to provide the use of the above oleogel rich in unsaturated fatty acids as an ingredient for health functional foods.
The purpose of the invention is realized by the following technical scheme:
an oleogel enriched in unsaturated fatty acids comprising the following components:
the mass ratio of the gelatin to the polyphenol is 16: 1-8: 1;
the volume part and mass part ratio is 1 mass part: 1 part by volume is 1 g/mL.
Preferably, the gelatin is type B gelatin; the polyphenol is one or more of tannin, grape seed procyanidin, and catechin. The plant small molecular polyphenol is used as a cross-linking agent and an antioxidant to resist emulsion instability in the emulsion drying process so as to improve the stability of the emulsion and the oil gel system.
Preferably, the vegetable oil rich in unsaturated fatty acid is one or more of soybean oil, linseed oil, sunflower seed oil, rapeseed oil and corn oil.
Preferably, the polysaccharide is one or two of linseed gum and xanthan gum.
The preparation method of the oleogel rich in unsaturated fatty acid comprises the following steps:
(1) preparation of gelatin-polyphenol complexes: selecting gelatin and polyphenol to be respectively dissolved to prepare an aqueous solution, uniformly mixing the polyphenol solution and the gelatin solution, adjusting the pH of the solution to 6-7, and stirring until the system is stable to obtain a gelatin-polyphenol compound, wherein the mass ratio of the gelatin to the polyphenol is 16: 1-8: 1;
(2) preparing a composite emulsion: adding the gelatin-polyphenol compound into vegetable oil rich in unsaturated fatty acid, homogenizing and emulsifying the solution, adding a polysaccharide solution, and homogenizing and emulsifying the solution to obtain a composite emulsion; the oil content of the composite emulsion system is 50-60% (v/v), the polysaccharide concentration is 0.3-0.36% (w/v), the gelatin concentration is 0.6-0.72% (w/v), and the polyphenol concentration is 0.0375-0.09% (w/v);
(3) preparing an oil gel: and (3) drying the composite emulsion obtained in the step (2), and homogenizing to obtain the oleogel rich in unsaturated fatty acid.
The oil content of the emulsion system is higher than that of a common emulsion, but the oil content cannot be higher than 60 percent, otherwise, solid grease cannot be formed by a drying mode. The polysaccharide needs to be dissolved in advance for 1-2 h, so that the polysaccharide is fully dissolved to be in a mucus state.
Preferably, the stirring time in the step (1) is 1-2 h.
Preferably, in the step (2), the solution is homogenized and emulsified by high-speed shearing treatment for 1-2 min before the polysaccharide solution is added, and the solution is homogenized and emulsified by high-speed shearing treatment for 2-3 min after the polysaccharide solution is added; the high-speed shearing rate is 10000-15000 r/min.
Preferably, the drying manner in the step (3) is one or more of vacuum freeze drying, electrothermal blowing drying and vacuum drying.
The drying mode has an important influence on the product properties. Under the condition of freeze drying, the polysaccharide is xanthan gum or flaxseed gum which can form stable oleogel, but under the condition of air drying, the polysaccharide only can form stable oleogel when being flaxseed gum, and the oleogels obtained by the two drying modes have different shape and properties and obvious difference in hardness and rheological property, and can provide different purposes in food.
Preferably, the homogenization is carried out in the step (3) by shearing for 1-2 min, and the shearing rate is 9000-10000 r/min.
The prepared oleogel contains 96-98% of vegetable oil, 1.2-1.6% of gelatin, 0.6-0.8% of polysaccharide and 0.075-0.2% of polyphenol by mass.
The oleogel rich in unsaturated fatty acids can be used as a health functional food ingredient, for example, in place of shortening for use in baked goods such as bread, cake or ground meat products such as frankfurters, meat patty making, and the food ingredients can be mixed with the oleogel of the present invention to make a product, the oleogel can be in a gelled state or a molten state. The baked food can contain 5-15% of oleogel, the coating grease can contain 90-96% of oleogel, and the meat product contains 5-30% of oleogel. The use of the oleogel in the above amount in place of shortening or saturated fat in the product does not affect the quality.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention uses natural and safe food macromolecular and micromolecular raw materials to prepare the oleogel, can replace high saturated fat, shortening containing trans-fatty acid, artificial butter and the like to be applied to food, has the characteristics of nature, nutrition and the like, and has important significance for reducing the intake of saturated fat and trans-fat in diet of people, reducing the incidence of atherosclerosis, cardiovascular diseases and the like.
(2) The natural polyphenols such as tannic acid, grape seed procyanidin and catechin adopted by the invention have redox characteristics, can chelate metal ions and remove free radicals, and have high antioxidant activity. The oil oxidation in the storage process of the oil gel can be reduced, and the storage stability of the oil gel is improved.
(3) According to the invention, the gelatin and polyphenol compound solution is prepared firstly, and the unique interface adsorption characteristic of protein is utilized to bring polyphenol to the surface of oil drops, so that the problem that polyphenol is difficult to apply to a high-fat food system due to low fat solubility is solved, the formation of a firm interface layer on the surface of the oil drops is promoted by polyphenol crosslinking, and the flocculation and aggregation of the oil drops in the drying process of the emulsion are avoided.
(4) The added polysaccharide plays roles of emulsification, thickening or gelation, the adsorption effect of compound particles on the surfaces of oil drops can be promoted by combining the polysaccharide with protein and polyphenol through electrostatic and non-electrostatic interaction and the like, and the polysaccharide forms a network structure in the oil gel to improve the embedding effect of the oil drops and enhance the structural stability of the oil gel.
(5) The preparation method of the oleogel does not need to add a large amount of micromolecular gelators and high temperature, improves the stability of the grease in the process of preparing the oleogel by drying the emulsion and the stability of the emulsion reproduced by the oleogel by utilizing the crosslinking capacity and the oxidation resistance of natural plant polyphenol, and solves the defects of the existing oleogel preparation process.
(6) The invention relates to preparation of an oleogel rich in unsaturated fatty acid, which has the advantages of simple operation process, mild conditions, no need of large-scale equipment, low cost, natural materials and wide sources, and the obtained oleogel has typical gel characteristics, better oxidation stability, safe and environment-friendly preparation process and easy realization of mass production.
(7) The oleogel prepared by the invention does not contain trans-fat and is rich in unsaturated fatty acid, is solid grease prepared by natural molecular structuring, can replace shortening or artificial butter containing trans-fat and the like, can be used as a nutritional and healthy food ingredient, can also be used as a carrier of medicaments and functional factors, forms reverse micelles in the digestion process to play roles in solubilizing and controlling release of active substances, and has better application prospect.
Drawings
FIG. 1 is a flow chart of the preparation of the present invention.
FIG. 2 is the effect of the addition of tannic acid on the amount of thiobarbituric acid produced during storage of a soy oil emulsion in example 1.
FIG. 3 is an external view of the tannic acid-containing oleogel obtained by freeze-drying in example 1.
FIG. 4 is a graph showing the effect of the addition of tannic acid and flaxseed gum on the particle size distribution of a freeze-dried soy oil gel reconstituted emulsion.
FIG. 5 is an external view of tannic acid-containing oleogel obtained by air-drying in example 1.
FIG. 6 is a graph showing the effect of tannin addition on viscoelastic properties of a soybean oil gel obtained by air drying.
FIG. 7 is a graph showing the effect of tannic acid addition on the viscoelastic properties of a freeze-dried soybean oil gel.
Fig. 8 is a graph of the effect of tannin addition on the amount of thiobarbituric acid produced during storage of freeze-dried linseed oil gels.
FIG. 9 is a confocal laser scanning microscope for characterizing the adsorption of the particles on the surface of the oil drops of the composite emulsion.
Detailed Description
The present invention will be described in further detail with reference to examples and drawings, but the present invention is not limited thereto.
Example 1
(1) Weighing 0.6g B type gelatin, dissolving in 30mL distilled water to obtain gelatin solution, weighing 0.0375g tannic acid, adding 10mL distilled water to obtain 0.375% tannic acid solution, gradually adding the tannic acid solution into the gelatin solution under stirring to obtain gelatin-tannic acid composite solution, adjusting pH of the system to 6, and magnetically stirring at 200rpm for 2h until the system is stable.
(2) Weighing 0.3g of flaxseed gum, and dissolving in 10mL of distilled water to prepare flaxseed gum solution; slowly adding 50mL of soybean oil into the gelatin-tannin composite solution, shearing at 12000rpm for 1min, adding the linseed gum solution into the emulsion, and shearing at 12000rpm for 2min to form uniform composite emulsion. The final emulsion system had an oil content of 50% (v/v), a gelatin concentration of 0.6% (w/v), a tannin concentration of 0.0375% (w/v), and a linseed gum concentration of 0.3% (w/v).
(3) And (3) drying the composite emulsion obtained in the step (2) to constant weight by using a vacuum freeze dryer, and then shearing the dried product at 10000rpm for 1min to obtain the oleogel.
The rheological property analysis method of the oil gel in the examples is as follows: the viscoelasticity of the oil gel is characterized by adopting a Malkinexus pro rotational rheometer, the diameter of a used parallel plate is 60mm, and the test temperature is 5 ℃. The sample was placed between the parallel plates with a gap of 1 mm. Amplitude scanning: the shear stress range is 1-1000Pa, the frequency is controlled to be 1Hz, and the change of the viscoelastic modulus of the sample along with the shear stress is recorded. Frequency scanning: the frequency range is 0.5-100rad/s, the shear stress is controlled to be 2Pa, and the change of the viscoelastic modulus of the sample along with the frequency is recorded.
The method for measuring the oxidation stability of the oil gel fat in the examples is as follows: the oleogel was stored in a 30 ℃ incubator and the oxidative stability of the oil was measured periodically. (1) Determination of primary oxidation product-oil hydroperoxide: 0.15g of oleogel was weighed into a 10mL centrifuge tube, 1.5mL of a mixture of isooctane and isopropanol (the mixing ratio of isooctane and isopropanol was 3: 1(v/v)) was added, the mixture was shaken thoroughly (10s, 3 times), and then centrifuged (3600g, 2min), 200. mu.L of the upper organic layer was taken, and 2.8mL of 2: 1(v/v) of the mixture of methanol and butanol, 15. mu.L of 3.94M ammonium thiocyanate and 15. mu.L of a solution of divalent iron ions (0.132M barium chloride and 0.144M ferrous sulfate mixed in a ratio of 1: 1), respectively, were added thereto, and after 20 minutes of reaction, the absorbance was measured at a wavelength of 510nm using a visible spectrophotometer, and the peroxide concentration in the sample was calculated from the cumene hydroperoxide standard curve. (2) Determination of the Secondary Oxidation product-Thiobabituric acid reactant (TBARS): adding 0.75g of oleogel into a test tube with a spiral plug, adding 3mL of TBA test solution (containing 0.375% of thiobarbituric acid, 15% of trichloroacetic acid, 0.25M HCl and 2% (w/v) of Butylated Hydroxytoluene (BHT), uniformly mixing, heating the mixed solution in a water bath kettle (90 ℃) for 10min, cooling the mixed solution in ice water, centrifuging (3600g and 20min), measuring the absorbance value of the supernatant at 532nm, and calculating the concentration of a thiobarbituric acid reactant by using a 1,1,3, 3-tetraethoxypropane standard curve.
The elasticity modulus G 'and the viscosity modulus G' of the oleogel obtained by freeze-drying in the linear viscoelastic region were 30200Pa and 2800Pa, respectively, as measured using a rheometer at a temperature of 5 ℃ and a frequency of 1 Hz. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. The oleogels are described to exhibit strong gel behavior with typical solid characteristics. Fig. 3 is an appearance diagram of the oleogel obtained by the freeze-drying method, and it can be seen that the oleogel is in a gel solid state, is uniformly distributed and is in a translucent white color. Fig. 4 shows that the particle size distribution of the emulsion prepared by adding water to the prepared oleogel is determined, and that the particle size of the emulsion prepared from gelatin-tannic acid-flaxseed gum is significantly smaller than that of the emulsion prepared by adding oleogel without tannic acid and flaxseed gum, which indicates that the stability of the emulsion prepared by adding tannic acid and flaxseed gum can be significantly improved.
The adsorption of gelatin-tannic acid-flaxseed gum on the surface of oil drops is observed by using a laser confocal microscope (figure 9), and the gelatin-tannic acid-flaxseed gum, the tannic acid-flaxseed gum and the oil drops can form particles to be adsorbed on the surface of the oil drops, so that the stability of the emulsion can be remarkably improved, and the aggregation instability phenomenon of the emulsion oil drops in the drying process is avoided.
Example 2
(1) Weighing 0.72g of gelatin, dissolving in 20mL of distilled water to obtain a gelatin solution, weighing 0.09g of grape seed procyanidin, adding into 10mL of distilled water to prepare a 0.9% (w/v) grape seed procyanidin solution, gradually adding the grape seed procyanidin solution into the gelatin solution under stirring to form a gelatin-grape seed procyanidin composite solution, adjusting the pH value of the system to 7, and magnetically stirring at 200rpm for 2 hours until the system is stable.
(2) Slowly adding 60mL of sunflower seed oil into the gelatin-grape seed procyanidin composite solution, shearing at 12000rpm for 1min at high speed, weighing 0.36g of flaxseed gum, dissolving in 10mL of distilled water to prepare flaxseed gum solution, adding the flaxseed gum solution into the emulsion, and shearing at 10000rpm for 2min to form uniform composite emulsion. The oil content of the final emulsion system was 60% (v/v), the gelatin concentration was 0.72% (w/v), the grape seed procyanidin concentration was 0.09% (w/v), and the flaxseed gum concentration was 0.36% (w/v).
(3) And (3) drying the composite emulsion obtained in the step (2) to constant weight by using a vacuum freeze dryer, and then shearing the dried product at 9000rpm for 1min to obtain the oleogel.
The elastic modulus and the viscous modulus of the oleogel obtained in the example in the linear viscoelastic region were determined to be 12700Pa and 2010Pa, respectively, by the detection method described in example 1. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. Indicating that the oleogel obtained by freeze drying shows strong gel behavior and has typical solid fat characteristics.
Example 3
Reference is made to the procedure and conditions of example 1 except that the vacuum freeze dryer drying in step (3) is replaced with drying in an electric hot blast drying oven at 60 ℃.
The oleogel obtained by forced air drying according to this example was tested by the test method described in example 1 to have an elastic modulus and a viscous modulus in the linear viscoelastic region of 860Pa and 121Pa, respectively. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. The oleogels are described as exhibiting gel behavior with typical solid characteristics. Fig. 5 is an external view of the oleogel obtained by air-drying, and it can be seen that the oleogel is in a white gel state, having the function and texture of solid fat. Compared with the oleogel prepared by freeze drying in example 1 (fig. 3), the oleogel obtained by air-blast drying is softer, is in a latex state which does not flow at room temperature, and has solid grease characteristics, so the air-blast drying can obtain the oleogel with better smearing characteristics, and can be used as a substitute of smearing grease. The tannic acid, the gelatin and the flaxseed gum promote the three to form self-assembled particles, the self-assembled particles are adsorbed on the surfaces of oil drops to play a supporting role, aggregation and flocculation among the oil drops are avoided, and the grease stability in the emulsion drying process is improved.
Example 4
Reference is made to the procedure and conditions of example 1, except that the soybean oil in step (2) is replaced with linseed oil.
The elastic modulus and the viscous modulus of the oleogel obtained in this example in the linear viscoelastic region were determined to be 26800Pa and 3890Pa, respectively, by the detection method described in example 1. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. The oleogels are described to exhibit strong gelling behavior with typical solid fat characteristics. FIG. 8 is a graph showing the change of the lipid secondary oxidation product thiobarbituric acid value of linseed oil oleogel with storage time, and it can be seen that the addition of tannic acid significantly reduces the oxidation degree of fat in the oleogel during storage, and the thiobarbituric acid value at the tenth day is reduced from 28.82. mu. mol/kg of oil without tannic acid addition to 25.71. mu. mol/kg of oil after tannic acid addition, so that the addition of tannic acid has a significant inhibitory effect on the oxidation of lipid in the oleogel.
Example 5
Referring to the steps and conditions of example 2, except that the linseed gum was replaced with xanthan gum, the sunflower seed oil was replaced with corn oil, and the grape seed procyanidin was replaced with catechin in step (2).
The oleogel obtained in this example was measured by the test method described in example 1 to have an elastic modulus and a viscous modulus in the linear viscoelastic region of 17600Pa and 2150Pa, respectively. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. Indicating that the oleogel obtained by freeze drying shows strong gel behavior and has typical solid fat characteristics.
Example 6
Referring to the steps and conditions of example 1, the difference is that tannic acid is replaced by grape seed procyanidin, soybean oil is replaced by linseed oil in step (2), and vacuum freeze dryer drying is replaced by vacuum drying oven drying at 45 ℃ in step (3).
The elastic modulus and the viscous modulus of the oleogel obtained in this example in the linear viscoelastic region were measured to be 10800Pa and 1470Pa, respectively, by the detection method described in example 1. Both the amplitude and frequency sweep results for the oil gel gave a modulus of elasticity significantly greater than the viscous modulus. The oleogels are described to exhibit strong gelling behavior with typical solid fat characteristics.
Comparative example 1
(1) 0.6g of gelatin is weighed and dissolved in 30mL of distilled water, the gelatin is dissolved under the stirring condition, the pH value of the system is adjusted to 6, and the gelatin is magnetically stirred for 2 hours under 200rpm until the system is stable.
(2) Slowly adding 50mL soybean oil into gelatin solution, shearing at 12000rpm for 1min, weighing 0.3g flaxseed gum, dissolving in 10mL distilled water, adding the solution of flaxseed gum into the emulsion, and shearing at 12000rpm for 2min to obtain uniform composite emulsion. The oil content of the final emulsion system was 50% (v/v), the gelatin concentration was 0.6% (w/v) and the linseed gum concentration was 0.3% (w/v).
(3) And (3) drying the composite emulsion obtained in the step (2) by using an electric heating air blast drying oven at 60 ℃ to constant weight, and then shearing the dried product at 10000rpm for 1min to obtain the oleogel.
The oleogel obtained in this comparative example was measured by the test method described in example 1 to have an elastic modulus and a viscous modulus in the linear viscoelastic region of 560Pa and 50Pa, respectively. Both amplitude and frequency scans of the oleogel gave an elastic modulus significantly greater than the viscous modulus, indicating that the oleogel exhibited gel behavior.
Comparative example 2
Reference is made to the procedure and conditions of comparative example 1 except that the drying in the electrothermal forced air drying oven at 60 c in step (3) is replaced by vacuum freeze dryer drying.
The oleogel obtained in this comparative example was measured by the test method described in example 1 to have an elastic modulus and a viscous modulus in the linear viscoelastic region of 24700Pa and 4480Pa, respectively. Both amplitude and frequency scans of the oleogel gave an elastic modulus significantly greater than the viscous modulus, indicating that the oleogel exhibited gel behavior. Fig. 6 and 7 show the effect of tannic acid addition on rheological properties of soybean oil gels obtained by air drying and vacuum freeze drying, respectively, and it can be seen from the graphs that the oil gels obtained in examples 1 and 3 with tannic acid addition have higher elastic modulus compared with the oil gels obtained in comparative examples 1 and 2 without polyphenol addition, indicating that the polyphenol addition can promote the formation of solid lipid network structure during drying process, and significantly improve the structural stability of the oil gels.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. An oleogel enriched in unsaturated fatty acids comprising the following components:
50-60 parts by volume of vegetable oil rich in unsaturated fatty acid
0.6-0.72 parts by mass of gelatin
0.3-0.36 parts by mass of polysaccharide
0.0375-0.09 parts by mass of polyphenol;
the preparation method of the unsaturated fatty acid-rich oleogel comprises the following steps:
(1) selecting gelatin and polyphenol to dissolve respectively to prepare an aqueous solution, uniformly mixing the polyphenol solution and the gelatin solution, adjusting the pH of the solution to 6-7, and stirring until the system is stable to obtain a gelatin-polyphenol compound, wherein the mass ratio of the gelatin to the polyphenol is 16: 1-8: 1;
(2) adding the gelatin-polyphenol compound into vegetable oil rich in unsaturated fatty acid, homogenizing and emulsifying to obtain emulsion; then adding the polysaccharide solution into the emulsion, and homogenizing and emulsifying to obtain a composite emulsion; the oil content of the composite emulsion system is 50-60% (v/v), the polysaccharide concentration is 0.3-0.36% (w/v), the gelatin concentration is 0.6-0.72% (w/v), and the polyphenol concentration is 0.0375-0.09% (w/v);
(3) preparing an oil gel: and (3) drying the composite emulsion obtained in the step (2), and homogenizing to obtain the oleogel rich in unsaturated fatty acid.
2. The oleogel enriched in unsaturated fatty acids of claim 1, wherein the gelatin is type B gelatin; the polyphenol is one or more of tannin, grape seed procyanidin, and catechin.
3. The unsaturated fatty acid-rich oleogel of claim 1, wherein the unsaturated fatty acid-rich vegetable oil is one or more of soybean oil, linseed oil, sunflower seed oil, rapeseed oil, and corn oil.
4. The oleogel enriched in unsaturated fatty acids according to claim 1, wherein the polysaccharide is one or both of flaxseed gum and xanthan gum.
5. A process for the preparation of an unsaturated fatty acid rich oleogel according to any of claims 1-4, characterized by the steps of:
(1) selecting gelatin and polyphenol to dissolve respectively to prepare an aqueous solution, uniformly mixing the polyphenol solution and the gelatin solution, adjusting the pH of the solution to 6-7, and stirring until the system is stable to obtain a gelatin-polyphenol compound, wherein the mass ratio of the gelatin to the polyphenol is 16: 1-8: 1;
(2) adding the gelatin-polyphenol compound into vegetable oil rich in unsaturated fatty acid, homogenizing and emulsifying to obtain emulsion; then adding the polysaccharide solution into the emulsion, and homogenizing and emulsifying to obtain a composite emulsion; the oil content of the composite emulsion system is 50-60% (v/v), the polysaccharide concentration is 0.3-0.36% (w/v), the gelatin concentration is 0.6-0.72% (w/v), and the polyphenol concentration is 0.0375-0.09% (w/v);
(3) preparing an oil gel: and (3) drying the composite emulsion obtained in the step (2), and homogenizing to obtain the oleogel rich in unsaturated fatty acid.
6. The method for preparing the unsaturated fatty acid-rich oleogel according to claim 5, characterized in that the stirring time in step (1) is 1-2 h.
7. The method according to claim 5, wherein the step (2) comprises homogenizing and emulsifying the solution by high-speed shearing for 1-2 min before adding the polysaccharide solution, and homogenizing and emulsifying the solution by high-speed shearing for 2-3 min after adding the polysaccharide solution; the high-speed shearing rate is 10000-15000 r/min.
8. The method for preparing the unsaturated fatty acid-rich oleogel according to claim 5, wherein the drying manner in step (3) is one or more of vacuum freeze drying, electrothermal air drying, and vacuum drying.
9. The method of claim 5, wherein the step (3) of homogenizing the oleogel with shearing at 9000-10000 r/min for 1-2 min.
10. Use of the unsaturated fatty acid rich oleogel of any of claims 1-4 as a health functional food ingredient.
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