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A fat substitute, a new type of technology, applied in food preparation, food science, application, etc., can solve the problem of not being able to provide unsaturated fatty acids and achieve the effect of reducing energy
Inactive Publication Date: 2016-06-01
SHAANXI QIYUAN TECH DEV
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Embodiment 1
[0014] 1. Preparation of soybean oil fatty acid methyl ester
[0015] Add 1kg of soybean oil and 400mL of methanol into a 2L three-necked flask, then add 7g of sodium methoxide, reflux at 90°C for 3h, wash with water three times after the reaction, and dry to obtain 900g of soybean oil fatty acid methyl ester.
[0016] 2. Preparation of fat substitute
[0017] Add 50g polyerythritol and 300g soybean oil fatty acid methyl ester into a 500mL three-necked flask, add 3.5g tetrabutylammonium bromide, 3.5g anhydrous potassium carbonate, and react under vacuum at 120°C for 3h. Cool to room temperature, wash the catalyst with water, deodorize, decolorize, and dry to obtain 300 g of yellow oily liquid.
Embodiment 2
[0019] 1. Structural identification
[0020] Infrared identification of fat substitutes was carried out by the solution method using a PEspectrumRX Fourier transform infrared spectrometer. Its infrared spectrum is characterized by: 2925cm -1 , 2854cm -1 is-CH 3 ,-CH 2 One stretching vibration absorption peak, 1744cm -1 It is C=O stretching vibration absorption peak, 1637cm -1 It is C=C stretching vibration absorption peak, 722cm -1 is the CH=CH (cis) out-of-plane bending vibration absorption peak.
[0021] 2. Determination of viscosity and density
[0022] The viscosity and density of the fat substitute and soybean oil were measured using a SVM3000 viscometer and compared with Olean (data from Technical Brochure). The viscosity of the fat substitute was larger than that of soybean oil and slightly smaller than that of Olean at different temperatures. The fat substitute is slightly denser than soybean oil.
[0023] 3. In vitro simulated intestinal fluid degradation ex...
Embodiment 3
[0028] 1. Application of fat substitutes in bread
[0029] Bread was prepared according to the control formula and the formulas comprising fat substitutes 20%, 50%, 100% (percentage refers to the percentage content of substituted butter), as shown in the following table:
[0030]
[0031] As a result, the shape of the bread with 20% fat substitute was the best, and the bread with 100% fat substitute had the best skin texture and taste. influence of things.
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Abstract
The invention relates to an exchange reaction method of alkali catalysis ester, and belongs to the field of a food additive and a preparation method thereof. The preparation method of a novel fat substitute provided by the invention comprises the following steps of uniformly mixing poly erythritol with methyl soyate so as to obtain a mixture A, adding tetrabutylammonium bromide and anhydrous potassium carbonate to the mixture A, and enabling the mixture A, the tetrabutylammonium bromide and the anhydrous potassium carbonate to be subjected to a reaction for 3 hours under vacuum at 120 DEG C so as to obtain a reactant; and then cooling the reactant to room temperature, and sequentially performing rinsing, deodorizing, decoloration and drying so as to obtain yellow oily liquid. According to the preparation method disclosed by the invention, the novel fat substitute is synthesized through the ester exchange of the poly erythritol and the methyl soyate; the fat substitute has physical and chemical properties similar to Olean; in vitro simulation intestinal juice degradation experiments indicate that only a small part of the fat substitutes are degraded, and the effect of reducing energy can be achieved; the fat substitute partly or wholly replacing fat is applied to bread, the quality of the bread is not influenced, and the fat substitute can also be applied to other baked foods.
Description
technical field [0001] The invention relates to an alkali-catalyzed ester exchange reaction method, belonging to the field of food additives and preparation methods thereof. Background technique [0002] Fat is one of the three major nutrients, it provides the nutrients needed by the human body, but excessive intake of fat can cause obesity, high blood pressure, coronary heart disease and other diseases. Fat is the main energy source in food, it can provide 9keal / g energy, while protein and carbohydrates provide 4kcaL / g energy. The U.S. Dietary Guidelines recommend that fat should not exceed 30% of daily caloric sources per person, and saturated fat should not exceed 10%. Therefore, many countries are devoting themselves to the research of fat substitutes. Fat substitutes have the properties of part or all of fat, can produce less calories, are stable in nature, colorless and tasteless, and can be added to food without causing adverse effects with other components. Reactio...
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