9results about How to "Low in fat" patented technology

The invention belongs to the technical field of food processing, and particularly relates to a product rich in soluble yeast dietary fibers and a preparation method and application thereof. Wherein in terms of dry matter mass of the product containing the soluble yeast dietary fiber, the product containing the soluble yeast dietary fiber comprises the following components in percentage by mass: more than 40% of soluble yeast dietary fiber, less than 0.5% of fat, more than 20% of yeast beta-glucan and more than 20% of mannan. The product containing the soluble yeast dietary fibers prepared by the preparation method disclosed by the invention contains the soluble dietary fibers with higher content, the solubility is obviously improved, the mouth feel is improved to a certain extent, and the product contains lower fat content and is more beneficial to storage; and meanwhile, the product is rich in beta-glucan and mannan, so that the product has a wide application prospect.

The application belongs to the technical field of food preparation, and relates to a preparation method of PE emulsion prepared from citrus peel residues and high-dietary-fiber fat-reducing mayonnaise. The preparation method of the PE emulsion is as follows: (1) the dried and crushed citrus peel residues are soaked and pretreated with acidic oxidized electrolytic water, and after the soaking is completed, the activated materials are obtained by washing, drying and sieving; (2) the activated materials are mixed with water and then subjected to water bath heating treatment, and the citrus peel residue fiber concentrate is obtained by drying the residue; (3) the citrus peel residue fiber concentrate is dispersed and then subjected to colloid mill pretreatment and wet ball milling, and the citrus peel residue-based colloid suspension is obtained after the wet ball milling; and (4) the citrus peel residue-based colloid suspension is mixed with vegetable oil and then subjected to shearing homogenization to obtain a coarse emulsion, and then the coarse emulsion is subjected to ultrasonic treatment, and finally the citrus peel residue-based PE emulsion is obtained. The problems of unstable structure, easy oxidation, poor storage stability and poor taste of the fat-reducing mayonnaise prepared by using the PE emulsion are solved.

The application discloses a whipping cream and a preparation method thereof. The application uses casein in milk to prepare a whipping cream with a low fat content without using non-milk protein and non-milk oil and fat raw materials. First, transglutaminase is used to promote the intermolecular crosslinking of casein, so that the crosslinking state of casein is increased. Then, the combination of casein components with different crosslinking states is used to prepare a whipping cream, so that the problem that a whipping cream with a low fat content cannot form a foam structure or has poor foam stability is solved, and a whipping cream with a reduced fat content is obtained. Meanwhile, the reduction of the fat content can meet the demand of consumers for health and improve the life quality of people.

The present application provides a low-fat whipping cream and a preparation method thereof. Without introducing non-milk protein and non-milk oil raw materials, the present application utilizes the physicochemical properties of casein in milk. First, the casein is separated according to the aggregation state by centrifugation. Then, the aggregation of casein is further promoted by adjusting the pH. Finally, the casein components in different aggregation states are combined in a certain proportion, and then added to the separated cream to prepare the low-fat whipping cream. The problem that the low-fat cream cannot form a foam structure or has poor foam stability is solved. At the same time, the reduction of fat content can meet the needs of consumers for health and improve people's quality of life.

This invention discloses a high-functionality defatted rice bran, its preparation method, and its applications. The method includes: stabilizing fresh rice bran with saturated steam to inactivate lipase, obtaining stabilized rice bran; then using the stabilized rice bran as raw material, extracting and defatting it with supercritical CO2 to separate rice bran oil and high-functionality defatted rice bran. Preferably, the saturated steam treatment temperature is 115-125℃, and the time is 15-25 min; the supercritical CO2 extraction temperature is 45-55℃, the pressure is 25-35 MPa, and the time is 1.5-2.5 h. The defatted rice bran prepared by this invention has a fat content of less than 1.5%, a water-holding capacity of more than 3.0 g / g, an oil-holding capacity of more than 2.4 g / g, and an expansion potential of more than 5.8 g / g. This method is green and environmentally friendly, significantly improving the functional properties of defatted rice bran. The resulting product can be used as a high-dietary-fiber ingredient in baked goods, showing good application prospects.

This invention discloses a method and apparatus for preparing low-fat, low-calorie health-promoting soy products. The method includes selecting high-quality soybeans, peeling them, defatting them under low-temperature negative pressure, soaking them in water and draining them, then finely grinding and filtering them to obtain soybean pulp. Compound dietary fiber, plant polysaccharides, and other auxiliary materials are added according to a formula and mixed with pure water. The mixture is then subjected to gradient constant temperature conditioning, negative pressure degassing, and finally pasteurization at low temperature. After cooling, it is filled and molded to obtain low-fat, low-calorie health-promoting soy products. The apparatus includes a defatting tank, a stirring assembly, and a lifting assembly. The defatting tank is equipped with a temperature control device, a negative pressure pump, a feed inlet, and an oil drain pipe with a solenoid valve. A lifting plate is installed inside the tank, and a diversion pipe and a drying pipe are installed at the top. The stirring assembly consists of a rotating shaft, a stirring plate, and a driving component. The lifting assembly moves the lifting plate up and down through a lifting cylinder, a sleeve, and a connecting frame. A low-temperature negative pressure precision defatting process is used to significantly reduce the fat content of soybeans from the raw material end.

The invention belongs to the technical field of food processing, and discloses non-fried caramel treats and a preparation method thereof. The raw materials comprise dough, syrup and yolk liquid in a weight ratio of 1: (0.5-0.6): (0.02-0.04); wherein a preparation method of the dough blank comprises the following steps: equally dividing low-gluten flour into two parts, adding a butter-water mixture at 90-100 DEG C into one part for kneading dough, adding whole egg liquid and porous starch into the other part for kneading dough, then uniformly kneading the two parts of dough, and adding glutamine transaminase for enzyme catalysis treatment; a preparation method of the syrup comprises the following steps: adding the maltose, the trehalose and the table salt into water, boiling into slurry, adding the butter and the maltodextrin, and uniformly mixing; the solid content of the egg yolk liquid is 30-40%, and the egg yolk liquid is coated on the surface of the dough blank after the dough blank is baked and before the syrup is coated on the surface of the dough blank. The non-fried caramel treats effectively solve the technical problems that the existing non-fried caramel treats are weak in adhesion with syrup and the finished product is easy to loosen, and meanwhile, the crispy mouth feel and the health attribute of the product are considered.

The application belongs to the technical field of food processing, and particularly relates to an oil gel emulsion type solid fat mimic containing beta-sitosterol as well as a preparation method and application thereof. The application discloses a preparation method of an oil gel emulsion type solid fat mimic containing beta-sitosterol. Plant protein, beta-sitosterol, vegetable oil and pure water are used as raw materials, and the steps are as follows: first, the plant protein is dissolved in the pure water to obtain an aqueous phase, and the beta-sitosterol is mixed with the vegetable oil and heated to obtain an oil phase; the oil phase and the aqueous phase are mixed, and high-speed dispersion shearing is performed to form an emulsion; and finally, the oil gel emulsion type solid fat mimic is obtained through incubation. Compared with traditional fat solid mimics (emulsion type fat mimic and oil gel type fat mimic), the application has obvious advantages in stability, processing application characteristics and delay of fat digestion, which also indicates that the application has great application value and development potential.

The invention provides a food containing a fat substitute. The food comprises the fat substitute; the fat substitute comprises curdlan, and the hot shear bleeding rate of the fat substitute in the 28-day storage period is smaller than or equal to 2.2%. The instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15; in the fat substitute, the mass fraction of curdlan is 0.3-3 wt%, the mass fraction of PGPR is 0.5-4 wt%, and the mass fraction of lipid is 40-70 wt%. The food provided by the invention has the characteristic of low fat content.