Health-care fat substitute, preparation method and application thereof

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...

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 starch-based fat substitutes need enzymatic hydrolysis or acid hydrolysis during the production process, and the resulting products will affect the taste of food due to the easy aging of starch

[0006] In addition, most of the current research at home and abroad is on the emulsification system of fat substitutes simulating fat, ignoring the impact of block fat sensory form on consumers; and the real measurement of the performance of fat substitutes is not its rheological properties Whether it is similar to fat, but whether it has the same or similar sensory properties as fat-rich products, including taste, flavor, etc.