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Antioxidative edible oil gel and preparation method thereof

An oil gel, anti-oxidation technology, applied in the field of edible oil, to achieve the effect of improving stability and water dispersibility, high stability, and keeping oil stable

Active Publication Date: 2019-04-09
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a kind of anti-oxidation edible oil gel and preparation method thereof, the present invention can replace trans fatty acid and saturated fatty acid to be applied in solid or semi-solid food, thereby solves the problem caused by a large amount of use of trans fatty acid or saturated fatty acid. health problems

Method used

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  • Antioxidative edible oil gel and preparation method thereof
  • Antioxidative edible oil gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Mix 50g of policosanol, including 1% tetracosanol, 25% hexacosanol, 2% heptacosanol, 65% octacosanol, 2% nonacosanol , 1% triacontanol, 2% tricosanol and 2% tetracosanol, mixed with 1200g sunflower oil, and stirred at a rate of 200r / min for 0.3 hours at 100°C;

[0035] 2) Cool the mixture in step 1) to 0°C at a cooling rate of -1°C / min; during the cooling process, add 130 mL of whey protein isolate solution with a concentration of 10% (m / v) and a pH of 2.1 Add to the mixture and stir to combine;

[0036] 3) The mixture prepared in step 3) was vacuum freeze-dried and placed at 15°C for 3 days.

[0037] Depend on figure 1 From graphs B and C, it can be seen that as time goes on, the oxidation rate of policosanol-sunflower oil-whey protein isolate oleogel is significantly faster than that of policosanol-sunflower oil oleogel and sunflower seed oil. Oil is slower, indicating that policosanol-sunflower oil-whey protein isolate oil gel has a certain antioxidant effect a...

Embodiment 2

[0040] 1) 40g policosanol, including 1% tetracosanol, 20% hexacosanol, 2% heptacosanol, 70% octacosanol, 2% nonacosanol , 1% triacontanol, 2% tricosanol and 2% tetracosanol, mixed with 1000g linseed oil, and stirred at a speed of 300r / min for 0.5 hours at 110°C;

[0041] 2) Cool the mixture in step 1) to 1°C at a cooling rate of -2°C / min; during the cooling process, add 130 mL of peanut protein solution with a concentration of 20% (m / v) and a pH of 2.6 to the mixture in, and stir to mix;

[0042] 3) Dry the mixture prepared in step 2) with electric blast and place it at 20°C for 4 days.

[0043] Depend on figure 1 It can be seen from D and E graphs that as time goes on, the oxidation rate of policosanol-linseed oil-peanut protein oleogel is significantly faster than that of policosanol-linseed oil oleogel and sunflower oil. slow, indicating that policosanol-linseed oil-peanut protein oil gel has a certain antioxidant effect and can be stored for a long time.

[0044] Depend ...

Embodiment 3

[0046] 1) Mix 50g of policosanol, including 2% tetracosanol, 26% hexacosanol, 2% heptacosanol, 61% octacosanol, 2% nonacosanol , 2% triacontanol, 3% tricosanol and 2% tetracosanol, mixed with 1300g sesame oil, and stirred at a speed of 26r / min for 0.6 hours at 115°C;

[0047] 2) Cool the mixture in step 1) to 3°C at a cooling rate of -4°C / min; during the cooling process, 130 mL of α-casein solution with a concentration of 30% (m / v) and a pH of 2.2 Add to the mixture and stir to combine;

[0048] 3) The mixture prepared in step 2) was dried by electric blast and placed at 23°C for 3 days.

[0049] Depend on figure 1 From graphs F and G in middle, it can be seen that as time goes on, the oxidation rate of policosanol-sesame oil-α-casein oleogel is significantly slower than that of policosanol-sesame oil oleogel and sunflower oil, It shows that policosanol-sesame oil-α-casein oil gel has a certain antioxidant effect and can be stored for a long time.

[0050] Depend on figu...

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Abstract

The invention discloses antioxidative edible oil gel and a preparation method of the antioxidative edible oil gel. The antioxidative edible oil gel mainly comprises the following raw materials in parts by weight: 40-60 parts of edible vegetable oil, 5-15 parts of policosanol, 2-8 parts of protein and 30-50 parts of water. The antioxidative edible oil gel can be applied to solid or semisolid food by replacing trans-fatty acid and saturated fatty acid, and therefore solves health problems arising from heavy use of trans-fatty acid and saturated fatty acid.

Description

technical field [0001] The invention relates to the technical field of edible oil, in particular to an anti-oxidation edible oil gel and a preparation method thereof. Background technique [0002] The solid lipid phase is usually formed by a network of crystalline triacylglycerols. Their role in food systems such as meat is critical as they promote the solid structure and texture of fat. However, excessive intake of saturated and trans fatty acids can lead to problems such as cardiovascular disease, cancer and obesity, which has also driven the food industry to research new, healthier fat replacement products. [0003] Oleogels are characterized by such an optional lipid phase. They are semi-solid systems with a hydrophobic liquid phase immobilized in a three-dimensional network of lipophilic solids (gels). The ability of gelling agents to induce gels in liquid media is attributed to the balance between solubility and insolubility. This dynamic balance enables the gel to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23D9/06C11B5/00
CPCA23D9/007A23D9/04A23D9/06C11B5/0092
Inventor 李松林林静
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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