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Preparation method of fat substitute using corn peel dietary fiber as matrix

A fat substitute, dietary fiber technology, applied in food preparation, food science, application, etc., can solve the problems of unreasonable utilization, waste of resources, and less research on the reuse of corn seed coats

Inactive Publication Date: 2012-09-12
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few studies on the reuse of corn seed coats, which are at a relatively low level. Many companies only use them as feed or discard them, which have not been rationally utilized due to a large waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of preparation method of the fat substitute that corn seed coat dietary fiber is matrix, it is characterized in that, the solid-liquid ratio of 30 order corn seed coat dietary fiber and water is 1: 25 (w / v), 300W microwave After processing for 3 minutes, cool down, adjust feed liquid pH to 4.5, under 50 ℃ of ℃ conditions, add the mixed enzyme preparation (cellulase and xylanase of 5% (w / v) cellulase and xylanase 1:1 (w / w)), enzymatic hydrolysis time 12 minutes, enzyme inactivation, homogenization / centrifugation (3000r / min, 20min), spray drying (slurry concentration 15%, inlet air temperature 185°C, outlet air temperature 90°C) to obtain a fat substitute based on corn seed coat dietary fiber.

Embodiment 2

[0013] Embodiment 2: a kind of preparation method of the fat substitute of corn seed coat dietary fiber as matrix, it is characterized in that, the solid-liquid ratio of 50 mesh corn seed coat dietary fiber and water is 1: 18 (w / v), 500W microwave After processing for 2 minutes, cool down, adjust feed liquid pH to 5.5, under the condition of 60 ℃, add the mixed enzyme preparation of the cellulase and xylanase of 3% (w / v) (cellulase and xylanase are , 2:1 (w / w)), enzymolysis time 8 minutes, deactivation, homogenization / centrifugation (3000r / min, 20min), spray drying (slurry concentration 18%, inlet air temperature 195°C, outlet air temperature 90°C) to obtain a fat substitute based on corn seed coat dietary fiber.

Embodiment 3

[0014] Embodiment 3: a kind of preparation method of the fat substitute that corn seed coat dietary fiber is matrix, it is characterized in that, the solid-liquid ratio of 80 order corn seed coat dietary fiber and water is 1: 25 (w / v), 800W microwave After processing for 4 minutes, cool down, adjust feed liquid pH to 4.5, under the condition of 50 ℃, add the mixed enzyme preparation of the cellulase of 6% (w / v) and xylanase (cellulase and xylanase are 1:2 (w / w)), enzymolysis time 20 minutes, deactivation, homogenization / centrifugation (3000r / min, 20min), spray drying (slurry concentration 20%, inlet air temperature 195°C, outlet air temperature 95 ℃), to obtain a fat substitute based on corn seed coat dietary fiber.

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PUM

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Abstract

The invention relates to a preparation method of a fat substitute using corn peel dietary fiber as a matrix, which comprises the following steps: mixing corn peel dietary fiber of 30-80 meshes and water into a feed liquid according to a ratio of 1:10-1:25 (w / v), carrying out microwave treatment, cooling, adding a mixed enzyme preparation of cellulase and xylanase for enzymolysis at 50-65 DEG C, carrying out enzyme destruction, homogenizing / centrifuging, and carrying out spray drying to obtain the fat substitute using corn peel dietary fiber as a matrix. The fat substitute prepared by the method is white powder with a total sugar content of 89.4% and can improve the structural performance of the water phase and provide liparoid mouthfeel, construction, fluidity, lubricating property, cloudiness and viscosity.

Description

technical field [0001] The invention relates to a method for preparing a fat substitute, in particular to a method for preparing a fat substitute with corn seed coat dietary fiber as the matrix. Background technique [0002] With the growth of my country's economy, the improvement of grain processing precision, the improvement of people's living standards, the increase in the intake of meat, eggs, milk and other animal foods, and the blind pursuit of Western dietary patterns, people's fat intake is also increasing. improve. High-fat diet is considered to be one of the causes of obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes and some related diseases. Therefore, fat substitutes that can replace part of the fat in food without affecting the quality and mouthfeel requirements of food have attracted people's attention. Replacing some natural fat ingredients with fat substitutes is an important way to reduce fat and energy in food, but low-fat and non-fat foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/308A23L33/21
Inventor 王岸娜吴立根王岸明鲁玉杰任守国魏爱虹
Owner HENAN UNIVERSITY OF TECHNOLOGY