CN114917779B - A liquid vegetable oil matrix capillary suspension plastic fat and its construction method - Google Patents

Abstract

The invention discloses a construction method of liquid vegetable oil-based capillary suspension plastic fat, which comprises the following steps: the capillary suspension plastic fat is constructed by taking a capillary state as a structural model, taking vegetable protein particles as a solid phase, taking liquid oil as a main fluid and taking a water phase as a secondary fluid. The method of the invention has the advantages of simple preparation of capillary suspension, green and safe materials, suitability for large-scale industrial production, wide application space in the fields of food, pharmaceutical industry and skin care product production, and multiple benefits.

Description

A liquid vegetable oil matrix capillary suspension plastic fat and its construction method

Technical Field

The invention relates to the technical field of liquid vegetable oil, and in particular to a liquid vegetable oil matrix capillary suspension plastic fat and a construction method thereof.

Background Art

Traditional plastic fats are made by wrapping liquid oil with high-melting-point lipid crystals. The raw materials include animal and vegetable oils or oil hydrogenation and fractionation products. Products that go through these processes will contain trans fatty acids and high saturated fat content, which increases the risk of chronic diseases such as obesity, cardiovascular disease, and stroke. my country is a major consumer of plastic fats, especially children and adolescents, who are the main consumers of plastic fats. Trans acids and excessive saturated fats will bring more health hazards to children and adolescents. Therefore, developing a plastic fat with low saturated fat content and high essential fatty acid content is a problem that should be solved now.

There are three main solutions at present: ① Reduce the production of trans fatty acids by adopting special hydrogenation processes (supercritical hydrogenation technology, ultrasonic hydrogenation technology, etc.), but the cost is high, time-consuming and labor-intensive, and the process is also complicated. ② Solve the problem of high saturated fat content by ester substitution, mainly enzyme-catalyzed ester exchange, replace saturated fat with monoglyceride or replace high-melting point fat crystals with diglyceride crystals, but this method also has high cost, complex process, time-consuming and labor-intensive problems. ③ Prepare oil gel to replace plastic fat, mainly using L-ascorbic acid and small molecule emulsifiers as gel factors, and use liquid vegetable oil to prepare oil gel, which is an effective solution, but the rheological adjustability of the obtained product is poor.

In summary, developing a new method for preparing plastic fat in the food field is an urgent problem to be solved.

Summary of the invention

In view of this, the present invention discloses a method for constructing a liquid vegetable oil matrix capillary suspension plastic fat, wherein the obtained plastic fat has a morphology and rheological properties highly similar to those of traditional plastic fats, and solves the problems of high trans fatty acid and saturated fat content in traditional plastic fats;

The technical solution provided by the present invention is specifically a method for constructing a liquid vegetable oil matrix capillary suspension plastic fat, comprising: taking a capillary suspension state as a structural model, selecting plant protein particles as a solid phase, liquid oil as a main fluid, and an aqueous phase as a secondary fluid to construct a capillary suspension plastic fat.

Preferably, the method specifically comprises the following steps:

Step 1: Select raw materials: use primary sunflower oil as the primary fluid, deionized water as the secondary fluid, and zein preferentially wetted by the primary fluid as the solid particles;

Step 2: Grind the zein and pass it through a 100-mesh standard sieve for later use;

Step 3: Take 20%-30% of the sieved zein particles by mass and disperse them into the first-grade sunflower oil, and stir for 1.5 minutes at a stirring rate of 1200-1500 rpm.

Step 4: Add 1%-5% by mass of deionized water to the mixed solution obtained in step 3, and continue stirring for 1 min at a stirring rate of 1200-1500 rpm to finally obtain the plastic fat.

Preferably, the mass percentage of the zein particles is 20%, and the mass percentage of deionized water is 5%.

The invention also provides a liquid vegetable oil matrix capillary suspension plastic fat, which is prepared by the above method.

The present invention provides a liquid vegetable oil matrix capillary suspension plastic fat and a construction method thereof. Compared with other methods that can replace traditional plastic fats, the present invention solves the problems of high cost, time and labor consumption, and complex process of traditional methods. The capillary suspension in the present invention is simple to prepare, the material is green and safe, and it is suitable for large-scale industrial production. It will have broad application space in the food field, pharmaceutical industry, and skin care product production field, and has many benefits.

It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG1 is a photograph of the appearance of a capillary suspension when the ratio of the primary fluid to the secondary phase is different in the present invention;

FIG2 is a schematic diagram of the microstructure of the plastic fat of the capillary suspension under different secondary fluid ratios obtained in Embodiment 1-2 of the present invention; wherein in FIGa, the particle mass fraction is 20%, and the secondary fluid ratio is 0%; in FIGb, the particle mass fraction is 20%, and the secondary fluid ratio is 1%; in FIGc, the particle mass fraction is 20%, and the secondary fluid ratio is 3%;

In Figure d, the particle mass fraction is 20%, and the secondary fluid ratio is 5%; in Figure e, the particle mass fraction is 30%, and the secondary fluid ratio is 0%; in Figure f, the particle mass fraction is 30%, and the secondary fluid ratio is 1%; in Figure g, the particle mass fraction is 30%, and the secondary fluid ratio is 3%; in Figure h, the particle mass fraction is 30%, and the secondary fluid ratio is 5%.

DETAILED DESCRIPTION

Here, exemplary embodiments are described in detail. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Instead, they are only examples of systems consistent with some aspects of the present invention as detailed in the appended claims.

In order to solve the problems of high trans fatty acid and saturated fat content in traditional plastic fats, the present embodiment provides a method for constructing a liquid vegetable oil matrix capillary suspension plastic fat, including: taking the capillary state as the structural model, selecting plant protein particles as the solid phase, liquid oil as the main fluid, and the water phase as the secondary fluid to construct a capillary suspension plastic fat.

The present invention uses a capillary suspension as a structural model to construct a capillary suspension plastic fat to replace traditional plastic fat. The capillary suspension is a mixed system formed by two immiscible fluids and a solid particle with different wettability to the two liquid phases. The capillary suspension is divided into two different states: a pendulum state in which the secondary fluid preferentially wets the particles; and a capillary state in which the wettability of the secondary fluid to the particles is not as good as that of the primary fluid. In the present invention, the capillary state is used as a structural template, and the solid particles form a network structure under the connection of the capillary liquid bridge, so that the liquid becomes a semi-solid state. The capillary suspension with liquid oil as the main fluid and the water phase as the secondary fluid is highly similar to the morphology and rheological properties of traditional plastic fat.

Preferably, the method specifically comprises the following steps:

Step 1: Selecting raw materials: using first-grade sunflower oil as a primary fluid, deionized water as a secondary fluid, and zein preferentially wetted by the primary fluid as solid particles; the present invention uses first-grade sunflower oil as a base material, the unsaturated fatty acid content in the sunflower oil is more than 90%, and it is rich in linoleic acid and vitamins A, B, D, and E, which helps to promote tissue metabolism and growth and development. Sunflower oil also contains substances such as α-tocopherol, squalene, and sterols, all of which have good antioxidant capacity, can inhibit the oxidation process of edible oil during storage, and also have physiological functions such as anti-tumor and cholesterol reduction.

Step 2: Grind the zein and pass it through a 100-mesh standard sieve for later use;

Step 3: Take 20%-30% of the sieved zein particles by mass and disperse them into the first-grade sunflower oil, and stir for 1.5 minutes at a stirring rate of 1200-1500 rpm.

Step 4: Add 1%-5% by mass of deionized water to the mixed solution obtained in step 3, and continue stirring for 1 min at a stirring rate of 1200-1500 rpm to finally obtain the plastic fat.

Preferably, the mass percentage of the zein particles is 20%, and the mass percentage of deionized water is 5%.

The present invention is further explained below in conjunction with specific embodiments, but is not intended to limit the protection scope of the present invention.

Example 1

Four portions of 20% (ω) sieved zein particles were dispersed in sunflower oil respectively, stirred with a juicer for 1.5 min, and then 0%, 1%, 3%, and 5% (ω) deionized water were added respectively, and then stirred with a juicer at a speed of 1500 rpm for 1 min to obtain capillary suspension plastic fats with different proportions of secondary fluids and a protein particle mass fraction of 20%.

Example 2

Four portions of 30% (ω) sieved zein particles were dispersed in sunflower oil respectively, stirred with a juicer for 1.5 min, and then 0%, 1%, 3%, and 5% (ω) deionized water were added respectively, and then stirred with a juicer at a speed of 1500 rpm for 1 min to obtain capillary suspension plastic fat with different proportions of secondary fluid and a protein particle mass fraction of 30%.

The appearance of the capillary suspension plastic fat prepared in Example 1-2 was observed, and the result is shown in Figure 1. The microstructure of the capillary suspension plastic fat prepared in Example 1-2 was observed, and the result is shown in Figure 2.

From the above structure, it can be seen that when the mass fraction of protein particles is 20%, when the proportion of secondary fluid is 0%, 1%, and 3%, the appearance is in a fluid state, showing fluidity, while when it is 5%, the appearance is an obvious gel state, showing semi-solidity. From the microscopic structure perspective of Figure 2, when the proportion of secondary fluid is 0%, there is no capillary bridge network structure, when it is 1% and 3%, there is a small amount of capillary bridge network structure, and when the proportion of secondary fluid is 3%, the capillary bridge network structure is significantly more than when the proportion of secondary fluid is 3%, and when it is 5%, a large number of capillary bridge network structures can be observed that almost cover the entire microscope field of view.

When the protein particle mass fraction is 30%, the secondary fluid ratio is 0% and 1%, and the appearance is in a fluid state, showing fluidity, while at 3% and 5%, the appearance is an obvious gel state, showing semi-solidity. From the perspective of microstructure, when the secondary fluid ratio is 0% and 1%, there is almost no capillary bridge network structure, when it is 3%, many capillary bridge network structures can be observed, and when it is 5%, not only can the capillary bridge network structure be observed, but also particle aggregation phenomenon occurs, which is also reflected in the appearance.

In summary, it can be concluded that the number of capillary bridge network structures in capillary suspensions is related to the particle mass fraction and the secondary fluid ratio, and is generally proportional. However, when the particle mass fraction and the secondary fluid ratio are too large, protein particle aggregation is likely to occur.

Those skilled in the art will readily appreciate other embodiments of the present invention after considering the specification and practicing the invention disclosed herein. This application is intended to cover any variations, uses or adaptations of the present invention that follow the general principles of the present invention and include common knowledge or customary techniques in the art that are not disclosed by the present invention. The specification and examples are to be considered exemplary only, and the true scope and spirit of the present invention are indicated by the claims.

Claims (3)

1. A method for constructing liquid vegetable oil matrix capillary suspension plastic fat, which is characterized by comprising the following steps: taking a capillary state as a structural model, selecting plant protein particles as a solid phase, liquid oil as a main fluid, and water phase as a secondary fluid, and constructing to obtain capillary suspension plastic fat;

the construction method specifically comprises the following steps:

step 1: selecting raw materials: taking first-stage sunflower seed oil as a primary fluid, deionized water as a secondary fluid, and taking zein which is wetted by the primary fluid preferentially as solid particles;

step 2: crushing zein, and sieving with a 100-target standard sieve for later use;

Step 3: taking zein particles with the mass percentage of 20-30% after sieving, dispersing the zein particles into the first-stage sunflower seed oil, and stirring for 1.5min, wherein the stirring rate is as follows: 1200-1500rpm;

Step 4: adding deionized water with the mass percentage of 1% -5% into the mixed solution obtained in the step 3, and continuously stirring for 1min, wherein the stirring rate is as follows: 1200-1500rpm, and finally obtaining the plastic fat.

2. The method for constructing liquid vegetable oil matrix capillary suspension plastic fat according to claim 1, wherein the zein particles are 20% by mass and the deionized water is 5% by mass.

3. A liquid vegetable oil based capillary suspension plastic fat prepared by the method of any one of claims 1-2.