CN113854542A - Emulsion and preparation method and application thereof - Google Patents
Emulsion and preparation method and application thereof Download PDFInfo
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- CN113854542A CN113854542A CN202111105108.3A CN202111105108A CN113854542A CN 113854542 A CN113854542 A CN 113854542A CN 202111105108 A CN202111105108 A CN 202111105108A CN 113854542 A CN113854542 A CN 113854542A
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- emulsion
- protein powder
- starch
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- water
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- 239000000839 emulsion Substances 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 238000004945 emulsification Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 238000010146 3D printing Methods 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 14
- 108010011756 Milk Proteins Proteins 0.000 claims description 14
- 244000151018 Maranta arundinacea Species 0.000 claims description 12
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 12
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 12
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 235000020251 goat milk Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000003475 lamination Methods 0.000 abstract description 3
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 235000021239 milk protein Nutrition 0.000 description 10
- 238000010008 shearing Methods 0.000 description 9
- 238000003760 magnetic stirring Methods 0.000 description 8
- 230000007935 neutral effect Effects 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000007639 printing Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Images
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Inks, Pencil-Leads, Or Crayons (AREA)
Abstract
The invention discloses an emulsion and a preparation method and application thereof. The emulsion comprises the following raw materials: starch, protein powder, water and edible oil. The emulsion disclosed by the invention has a stable network structure, green, environment-friendly and edible cakes can be printed by using the emulsion disclosed by the invention for 3D printing, and the cakes are well formed and have obvious lamination boundary.
Description
Technical Field
The invention belongs to the technical field of food materials, and particularly relates to an emulsion and a preparation method and application thereof.
Background
Three-dimensionally printed emulsions are difficult to achieve shape control due to their instability and weak self-supporting behavior, and current research on 3D printed emulsions is quite limited.
Most of food emulsion which can be used for 3D printing is easy to collapse, the stability is poor, the shape of a model is difficult to maintain, particularly, in the process of extruding the emulsion, the emulsion is thinned by shearing and is extruded from a printing nozzle, the material structure is difficult to recover quickly, the self-supporting property is not strong, and therefore the printed food is poor in forming.
Disclosure of Invention
The first technical problem to be solved by the invention is as follows:
an emulsion is provided.
The second technical problem to be solved by the invention is:
provides a preparation method of the emulsion.
The third technical problem to be solved by the invention is:
the application of the emulsion is provided.
In order to solve the first technical problem, the invention adopts the technical scheme that:
an emulsion comprises the following raw materials in parts by mass:
1-12 parts of starch, 2.5-5 parts of protein powder, a proper amount of water and 1-60 parts of triglyceride.
According to an embodiment of the present invention, the amount of the water is 100-200 parts.
According to an embodiment of the present invention, the starch includes at least one of arrowroot starch and potato starch.
According to an embodiment of the present invention, the protein powder includes at least one of cow milk protein powder and goat milk protein powder.
According to an embodiment of the present invention, the milk protein powder is preferably concentrated milk protein powder.
In order to solve the second technical problem, the invention adopts the technical scheme that:
a method for preparing the emulsion comprises the following steps:
and under the heating condition, mixing the starch, the protein powder, the water solvent and the edible oil to obtain the emulsion.
According to one embodiment of the present invention, a method of preparing the above emulsion comprises the steps of: selecting 1-5% arrowroot starch, mixing with 25mg/mL concentrated milk protein powder (WPC), and stirring in a magnetic stirring water bath kettle at 80-85 deg.C for 10-15min until a stable and uniform viscous state is formed; uniformly taking 8mL of viscous solution, placing the solution in a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 12mL of neutral triglyceride, homogenizing for 3-5minmin at the homogenizing speed of 8000-10000 rpm. Standing for 24-30h to obtain the emulsion.
According to an embodiment of the present invention, the heating condition is 80 to 85 ℃.
In a further aspect of the invention, there is provided an emulsion pastry prepared from an emulsion as described above.
In another aspect of the invention, the emulsion pastry is prepared by 3D printing.
One of the above technical solutions has at least one of the following advantages or beneficial effects:
the emulsion disclosed by the invention has a stable network structure, green, environment-friendly and edible cakes can be printed by using the emulsion disclosed by the invention for 3D printing, and the cakes are well formed and have obvious lamination boundary.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.
FIG. 1 is a diagram of a printed cake with the emulsion of the present invention.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
Example 1
Mixing 1g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion. The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in figure 1 (a).
Example 2
Mixing 2g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion. The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in figure 1 (b).
Example 3
Mixing 3g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion. The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in figure 1 (c).
Example 4
Mixing 4g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion.
The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in figure 1 (D).
Example 5
Mixing 5g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion.
The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in figure 1 (e).
Example 6
Mixing 12g of arrowroot starch, 5g of concentrated milk protein powder and 200ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 24mL of the viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 36mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion.
The emulsion is placed in a 3D printing device, and emulsion cakes are printed, wherein a physical picture is shown in a figure 1 (f).
Example 7
Mixing 3g of arrowroot starch, 2.5g of concentrated milk protein powder and 100ml of water at 85 ℃, and stirring for 10min in a magnetic stirring water bath kettle at 85 ℃ to form a stable and uniform viscous solution; putting 8mL of viscous solution into a centrifuge tube, shearing the solution through a homogenizer, slowly pouring 12mL of neutral triglyceride, and homogenizing for 3min at the homogenizing speed of 10000 rpm. Standing for 24h to obtain the emulsion.
As can be seen from fig. 1, the confectionery of fig. 1(c) was best molded, with the most distinct layering boundary. That is, when the addition amount of arrowroot starch is 3g, the emulsion system has the best performance. When the addition amount of the arrowroot starch is more than or equal to 5g, the printed cake has no obvious lamination boundary and insufficient stability, and the special-shaped emulsion cake can be printed.
The above description is only an example of the present invention and is not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention as described in the specification of the present invention or directly or indirectly applied to the related technical fields are included in the scope of the present invention.
Claims (7)
1. An emulsion characterized by: the composite material comprises the following raw materials in parts by mass:
1-12 parts of starch, 2.5-5 parts of protein powder, a proper amount of water and 1-60 parts of triglyceride.
2. An emulsion according to claim 1, wherein: the starch comprises at least one of arrowroot starch and potato starch.
3. An emulsion according to claim 1, wherein: the protein powder comprises at least one of cow milk protein powder and goat milk protein powder.
4. A process for preparing an emulsion according to any one of claims 1 to 3, characterized in that: the method comprises the following steps:
mixing the starch, protein powder, water and triglyceride under heating to obtain the emulsion.
5. The method of claim 4, wherein: the heating temperature is 80-85 ℃.
6. A cake is characterized in that: prepared using an emulsion as claimed in any one of claims 1 to 3.
7. The confectionery of claim 6, said process of preparation being 3D printing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111105108.3A CN113854542A (en) | 2021-09-22 | 2021-09-22 | Emulsion and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111105108.3A CN113854542A (en) | 2021-09-22 | 2021-09-22 | Emulsion and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113854542A true CN113854542A (en) | 2021-12-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111105108.3A Pending CN113854542A (en) | 2021-09-22 | 2021-09-22 | Emulsion and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113854542A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088831A (en) * | 2022-06-07 | 2022-09-23 | 仲恺农业工程学院 | Inulin pigeon egg white 3D printing material and 3D printing method of prebiotics pigeon egg white composite emulsion gel cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012135279A1 (en) * | 2011-03-30 | 2012-10-04 | Stratasys, Inc. | Additive manufacturing system and method for printing customized chocolate confections |
| CN106666800A (en) * | 2017-03-22 | 2017-05-17 | 山东理工大学 | Preparation method of 3D printing material based on potato starch |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
-
2021
- 2021-09-22 CN CN202111105108.3A patent/CN113854542A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012135279A1 (en) * | 2011-03-30 | 2012-10-04 | Stratasys, Inc. | Additive manufacturing system and method for printing customized chocolate confections |
| CN106666800A (en) * | 2017-03-22 | 2017-05-17 | 山东理工大学 | Preparation method of 3D printing material based on potato starch |
| CN111938106A (en) * | 2020-08-17 | 2020-11-17 | 大连工业大学 | Method for preparing functional fish leisure food through 3D printing |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088831A (en) * | 2022-06-07 | 2022-09-23 | 仲恺农业工程学院 | Inulin pigeon egg white 3D printing material and 3D printing method of prebiotics pigeon egg white composite emulsion gel cake |
| CN115088831B (en) * | 2022-06-07 | 2023-11-10 | 仲恺农业工程学院 | Inulin pigeon egg white 3D printing material and prebiotic pigeon egg white composite emulsion gel cake 3D printing method |
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Application publication date: 20211231 |