Preparation process for rice bran dietary fiber fat substitute

Abstract

The invention discloses a preparation process for a rice bran dietary fiber fat substitute. The preparation process comprises the following steps of adding a solvent into 15-30g of rice bran dietary fibers according to the ratio of material to liquid being 1:10 to 1:12(m/v), determining the adding amount of NaOH according to the mass ratio of the NaOH to the rice bran dietary fibers being 1.5:1 to 1:1.5; adding 15 to 20 percent of a NaOH solution prepared from the NaOH into a reaction solution; alkalizing a mixed solution at the temperature of 20 to 40DEG C for 1 to 1.5 hours, adding in a chloroacetic acid solution, controlling the mass ratio of the rice bran dietary fibers to chloroacetic acid to 1 to 2:1 to 2, and performing etherification reaction at the temperature of 50 to 75DEG C for 3 to 5 hours to obtain the rice bran dietary fiber fat substitute. The rice bran dietary fiber fat substitute prepared by the preparation process disclosed by the invention has physical and sensory properties of fat and higher actions of holding oil, holding water and increasing capacity, and can be digested and absorbed by human bodies; according to the rice bran dietary fiber fat substitute, harmful substances such as cholesterol and heavy metals in the digestive tract can be chelated, carcinogens can be reduced, and gastrointestinal peristalsis is accelerated; the heath-care function of the rice bran dietary fiber fat substitute cannot be replaced by other foods.

Description

Technical field [0001] The invention relates to a preparation method of a rice bran dietary fiber fat substitute, in particular to a method for preparing a rice bran dietary fiber fat substitute by taking rice bran dietary fiber as a raw material and adopting a carboxymethyl substitution method. Background technique [0002] Fat plays an important role in the flavor, texture, and mouthfeel of food. It gives food a smooth texture and delicate mouthfeel, and at the same time increases satiety. However, recent studies have found that high-fat diets are considered one of the triggers for obesity, hyperlipidemia, and diabetes. Therefore, fat substitutes came into being. [0003] Fat substitutes are substances that can be added to foods to simulate the same or similar sensory effects of similar full-fat foods, but reduce energy. An ideal fat substitute should have a smooth taste similar to fat, low energy, and no physiological side effects. At present, fat substitutes are widely used ...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of mass waste of low-value-added rice bran, and meet people's demand for low-fat, low-calorie healthy diet pro

Images