Carbohydrate type fat analogue and preparation method thereof

Abstract

The invention relates to a carbohydrate fat simulacrum and the preparation method, in particular to a fat substitute and preparation method. According to the development status of the fat substitute at home and abroad, the utility model aims at providing a carbohydrate fat simulacrum and the preparation method so as to fill up the domestic gap. The carbohydrate fat simulacrum of the utility model has the characteristics of crystal type, the DE value is 3-12, the particle diameter is centralized in 2 to 6um; the carbohydrate fat simulacrum is made by adopting acid hydrolysis and enzymatic hydrolysis methods. The fat simulacrum of the invention can partially replace a part of fat in high-fat substance and be applicable for the food industry, furthermore, the functional properties of which can be increased. The invention has the advantages that: the processing condition is simple; the operation is convenient; thereby the utility model lays a theoretical foundation for the further development of novel products.

Description

technical field [0001] The invention relates to a fat substitute and a preparation method thereof. Background technique [0002] As an important part of food, fat plays an important role in the sensory properties of food such as flavor, mouthfeel and texture. In addition to providing 37.8KJ / g energy to make the human body feel full, it is also the source of essential amino acids, fatty acids, prostaglandins and the carrier of fat-soluble cellulose, and has an attractive taste and flavor, and can also improve food texture and taste. , its allure is irresistible. However, excessive intake of fat can lead to obesity, heart disease, high cholesterol, coronary heart disease and certain cancers. Therefore, it is imperative to control the intake of fat. However, consumers are very sensitive to the fat content in food and cannot accept the rough taste of simply reduced-fat or fat-free food, so fat substitutes came into being at this time. [0003] Fat substitutes are generally d...

AI Technical Summary

Problems solved by technology

But in our country, the patent research in this respect has not been reported yet, and there is no product on the market. This product can prolong the shelf life of the product, keep the original flavor of the product, and can better meet the needs of people's nutrition and health care now.

Using raw starch directly as a fat substitute, because of its large particles and high viscosity of the emulsion, it is impossible to produce a fat-like mouthfeel and fluid properties

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