Health-care fat substitute, preparation method and application thereof

A fat substitute and health-care technology, which is applied in the field of food engineering, can solve the problems of not being able to use frying and steaming, affecting food flavor, and high cost, and achieve easy control of the operation process, good fat sensory characteristics, and exclusion of heavy metal ions Effect

Active Publication Date: 2013-03-20
青岛明月海祥营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many products using protein and starch as fat simulants at home and abroad, but the production process is complicated, the cost is high, and the application range is narrow
In the production process of protein-based fat substitutes, it is necessary to control temperature, pH, metal salts and other conditions to modify the protein, and the finished fat substitutes cannot be used for frying and cooking, because high temperature will cause protein denaturation, and protein It is easy to chemically react with some flavor components, affecting the release of food flavor; most of the starc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of the health-care fat substitute of the present invention comprises the following steps:

[0026] 1. Weigh each ingredient and mix thoroughly. The ingredient formula is as follows:

[0027] 560 mPa.s sodium alginate 1.25g

[0028] Light Food Grade Calcium Carbonate 0.15g

[0029] Gluconolactone 0.5g

[0030] Collagen 0.4g

[0031] Konjac Gum 0.5g

[0032] 2. Weigh 12.2g of vegetable oil and pour it into the blender, pour the mixed ingredients in step 1, start stirring, and the stirring speed is 300r / min;

[0033] 3. Weigh 85g of room temperature water and pour it into the mixed solution obtained in step 2, prepare and stir rapidly at a stirring speed of 1500r / min, and stir for 10min;

[0034] 4. Pour the mixture described in step 3 into a square container, and place it at 4°C for 12-24 hours to form a fat-like solid system, that is, a fat substitute;

[0035] 5. Refrigerate and store the solid fat substitute described in step 4 for later us...

Embodiment 2

[0037] 1. Weigh each ingredient and mix thoroughly. The ingredient formula is as follows:

[0038] 450 mPa.s potassium alginate 1.2g

[0039] Food grade calcium sulfate dihydrate 0.72g

[0040] Sodium hexametaphosphate 0.08g

[0041] Collagen 0.6g

[0042] Guar gum 0.4g

[0043] 2. Weigh 15g of vegetable oil and pour it into the blender, pour the mixed ingredients in step 1, start stirring, and the stirring speed is 500r / min;

[0044] 3. Weigh 82g of room temperature water and pour it into the mixed solution obtained in step 2, prepare and stir rapidly at a stirring speed of 2000r / min, and stir for 10min;

[0045] 4. Pour the mixture described in step 3 into a square container, and place it at 4°C for 12-24 hours to form a fat-like solid system, that is, a fat substitute;

[0046] 5. Refrigerate and store the solid fat substitute described in step 4 for later use.

Embodiment 3

[0048] 1. Weigh each ingredient and mix thoroughly. The ingredient formula is as follows:

[0049] 320mPa.s sodium alginate 1.5g

[0050] Food grade calcium hydrogen phosphate 0.25g

[0051] Citric acid 0.05g

[0052] Collagen 0.4g

[0053] Flaxseed Gum 0.3g

[0054] 2. Weigh 15.5g of vegetable oil and pour it into the blender, pour the mixed ingredients in step 1, start stirring, and the stirring speed is 400r / min;

[0055]3. Weigh 82g of room temperature water and pour it into the mixed solution obtained in step 2, prepare and stir quickly at a stirring speed of 1800r / min, and stir for 10min;

[0056] 4. Pour the mixture described in step 3 into a square container, and place it at 4°C for 12-24 hours to form a fat-like solid system, that is, a fat substitute;

[0057] 5. Refrigerate and store the solid fat substitute described in step 4 for later use.

[0058] The present invention uses alginate as a substrate and adds nutrients to prepare a fat substitute. The additi...

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Abstract

The invention provides a health-care fat substitute, a preparation method thereof and an application thereof. The health-care fat substitute is formed by using water-soluble alginate as main material, and compounding gels, slow release formulations, thickening stabilizer and nutritional ingredients through an appropriate formula or a proper processing method. The fat substitute prepared by the preparation method provided by the invention is a glucolipid solid with certain hardness and elasticity, has good fat sensory characteristic and can be extensively applied to partially substituting fat in low-fat meat products; the fat substitute has the health-care functions of reducing blood sugar, detoxifying and beautifying, can better improve the mouthfeel of the food to keep the flavor of the food when being applied to the food product. Moreover, the invention has the advantages of a simple process, and easy control in operation.

Description

technical field [0001] The invention belongs to the field of food engineering, and in particular relates to a health-care fat substitute and its preparation method and application. Background technique [0002] Epidemiological studies in recent years have found that high-fat diets can cause a variety of diseases in consumers, and are considered to be one of the causes of obesity, hyperlipidemia, heart disease, arteriosclerosis, diabetes and some related diseases. A diet high in saturated fatty acids can lead to cancers such as breast cancer, colon cancer, and cholecystitis. Therefore, low-fat diet has always been advocated by nutritionists, but reducing the fat content in food will affect the sensory properties of food, and simply reducing the fat content in food will bring adverse effects on product flavor and mouthfeel, making the food taste rough, Taste decreases, thereby affecting consumer acceptance of the product. Fat substitutes are effective products to resolve thi...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 范素琴刘洪武王晓梅张娟娟刘海燕
Owner 青岛明月海祥营养食品有限公司
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