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High-stability mustard oil nanometer emulsion and preparation method thereof

A nano-emulsion and high-stability technology, which is applied in the direction of fat-containing food ingredients, food ingredients as emulsifiers, food science, etc., can solve the problems of easy hydrolysis of main components, volatile mustard oil, narrow application range, etc., and improve water solubility Sex, simple preparation process, evenly distributed effect

Inactive Publication Date: 2017-01-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the problems that mustard oil is volatile, highly irritating, insoluble in water, the main component is easily hydrolyzed, and the application range is narrow, the present invention provides a method for producing a high-stability mustard oil nanoemulsion using nanoemulsification technology

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: Take the high-pressure homogenization method as the leading method, and the high-speed shearing method as the auxiliary method for preparing large quantities of mustard oil nanoemulsions and their application in sauces.

[0025] Prepare 6000g of mustard oil nanoemulsion, calculated by weight percentage, the composition and content of each raw material in the mustard oil nanoemulsion are as follows: 150g of mustard essential oil, 30g of soybean oil, polyoxyethylene sorbitan monooleate (Tween 80) 90g, soybean lecithin 60g, ethanol 60g, deionized water 5610g.

[0026] The preparation method of above-mentioned mustard oil nanoemulsion specifically comprises the steps:

[0027]Preparation of emulsion: weigh 60g of ethanol, mix with 60g of soybean lecithin, and 90g of Tween 80, and stir evenly with a magnetic stirrer at room temperature; preparation of oil phase: weigh 150g of mustard essential oil and mix with 30g of soybean oil, and put it into a beaker In th...

Embodiment 2

[0029] Embodiment 2: Taking high-pressure homogenization as the leading method and high-speed shearing as the auxiliary method for preparing large batches of mustard oil nanoemulsions and its application in mustard salad dressing

[0030] Prepare 6000g mustard oil nanoemulsion, calculated by weight percentage, the composition and content of each raw material in the mustard oil nanoemulsion are as follows: mustard essential oil 200g, soybean oil 40g, polyoxyethylene sorbitan monooleate (Tween 80) 100g, polyglycerol monostearate 60g, ethanol 65g, deionized water 5535g.

[0031] The preparation method of above-mentioned mustard oil nanoemulsion specifically comprises the steps:

[0032] Preparation of emulsion: Weigh 60g of ethanol, 60g of polyglycerol monostearate, 100g of polyoxyethylene sorbitan monooleate (Tween 80) and mix them, and stir them evenly with a magnetic stirrer at room temperature; Preparation: Mix 200g of mustard essential oil with 40g of soybean oil, put into ...

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Abstract

The invention relates to a high-stability mustard oil nanometer emulsion and a preparation method thereof, and belongs to the technical field of food chemistry and food processing. According to the present invention, the high-stability mustard oil nanometer emulsion is prepared through emulsifying liquid preparation, oil phase preparation, mixing, high-speed shearing and homogenization, and is used for seasoning juices or mustard salad sauces; according to the prepared high-stability mustard oil nanometer emulsion, the water solubility of the mustard oil is improved, and the volatilization of the mustard oil is avoided; and compared with other mustard products, the product of the present invention has the following characteristic that the hydrolysis rate of the isothiocyanate during the storage process is decreased, such that the mustard oil has the good storage stability.

Description

technical field [0001] The invention relates to a high-stability mustard oil nano-emulsion and a preparation method thereof. It uses mustard oil as a raw material and adopts nano-emulsification technology to prepare mustard oil nano-emulsion, so that the mustard oil that is volatile and difficult to dissolve in water can be stored in a certain period of time. During the period, it is relatively stably distributed in the water phase, and belongs to the technical field of food chemistry and food processing. Background technique [0002] Wasabi in the traditional sense generally refers to the condiment ground with mustard seeds. It is the most popular and one of the oldest spices in the world. Wasabi and horseradish are often collectively referred to as mustard because they can produce Similar to the unique flavor, after this type of plant is crushed and contacted with water, the glucosinolates (glucosinolates) contained in it are hydrolyzed under the action of glucosinolate hy...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L27/00A23L27/60
CPCA23V2002/00A23V2250/18A23V2250/082A23V2200/222A23V2250/1842
Inventor 张慜王慧蓉刘亚萍徐汉清
Owner JIANGNAN UNIV
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