Method for preparing modified phospholipids in food

A phospholipid and modification technology, which is applied in the direction of edible phospholipid composition, food ingredients as a taste improver, and oil-containing food ingredients, etc., can solve problems such as poor smell and taste, difficulty in refining and purification, and poor emulsification effect, and achieve prevention Phospholipid structure changes, good taste, good emulsification effect

Inactive Publication Date: 2016-09-07
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems of existing liquid phospholipids such as poor smell and taste, high acid value, poor emulsifying effect, and difficulty in refining and purifying, the present invention provides a modified phospholipid and its Preparation Process

Method used

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  • Method for preparing modified phospholipids in food

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Embodiment 1

[0018] The technical scheme adopted by the present invention to solve the technical problem is: a preparation method of modified phospholipids in food, the formula of which is 28% of concentrated phospholipids, 20% of honey, 18% of starch sugar ester, 21% of Tween-80, malt Dextrin 13%.

Embodiment 2

[0020] The technical solution adopted by the present invention to solve the technical problem is: a preparation method of modified phospholipids in food, the formula of which is concentrated phospholipid 52%, honey 7%, starch sugar ester 6%, Tween-80 12%, malt Dextrin 23%.

Embodiment 3

[0022] The technical solution adopted by the present invention to solve the technical problems is: a preparation method of modified phospholipids in food, the formula of which is concentrated phospholipids 39%, honey 21%, starch sugar ester 12%, Tween-80 19%, malt Dextrin 9%.

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Abstract

The invention relates to a method for preparing modified phospholipids in food. A formula comprises 28%-64% of concentrated phospholipids, 7%-26% of honey, 6%-23% of starch ester, 6%-23% of Twain- 80, and 5%-27% of maltodextrin. A preferable technical scheme is as below: the components comprise, by weight, 39% of concentrated phospholipids, 21% of honey, 12% of starch ester, 19% of Twain-80 and 9% of maltodextrin. The method comprises the steps of mixing, heating, homogenization, vacuum freeze drying, and crushing. The novel modified phospholipids have good emulsification effect, low acidity and good taste, prevent phospholipid structure changes in the traditional chemical or biological methods, and avoid the introduction of foreign groups.

Description

technical field [0001] The invention relates to a preparation method of modified phospholipids in food, belonging to the field of research and development of food additives. Background technique [0002] Soy lecithin is a multi-purpose safe food additive recognized all over the world, and is widely used in the food processing industry. Phospholipids not only have the functions of emulsifying, moisturizing, reducing viscosity, solubilizing, dispersing and anti-oxidation, but also can combine with starch and protein in beverages and baked foods to improve the texture structure of foods, prevent food aging, and promote food crispness, thereby Improve the nutritional value of food. However, traditional phospholipids mostly exist in the form of viscous liquids with high acid value, and the domestic concentrated soybean phospholipids are usually of poor quality, dark color, high impurity content, bad smell and taste, and are difficult to refine and purify. [0003] In recent yea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J7/00A23L33/115
CPCA23J7/00A23V2002/00A23V2200/14A23V2250/18
Inventor 王丽娜张伟刘新力
Owner WEIHAI BAIHE BIOTECH
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