Low-fat low-lipide-digestibility artificial butter and making method thereof

A technology of margarine and digestibility, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of reducing lipid content and non-inhibiting lipid digestion, so as to reduce food lipid content and inhibit lipid. Effects of digestion, white smooth appearance

Inactive Publication Date: 2018-06-22
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the current margarine products can only reduce the lipid content to a limited extent, and have no functional properties of inhibiting lipid digestion

Method used

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  • Low-fat low-lipide-digestibility artificial butter and making method thereof
  • Low-fat low-lipide-digestibility artificial butter and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of margarine with low fat and low fat digestibility, its composition and parts by weight are as follows:

[0040] Micronized whey protein dispersion: 35 parts;

[0041] Xanthan gum system: 20 parts;

[0042] Oil phase: 40 parts.

[0043] The preparation method of the above-mentioned low-fat, low-fat digestibility margarine, the steps are as follows:

[0044] (1) Preparation of micronized whey protein dispersion: dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.15 g / mL, adjust the pH to 6.5; minute, cooled to room temperature, and then placed at 10°C for 15 hours to obtain whey protein gel; the aged whey protein gel was subjected to high-speed homogeneous micronization treatment at 10,000 r / min for 3 minutes to obtain the total A micronized whey protein dispersion in which more than 72% of the particles by mass have a particle size of less than 10 μm.

[0045] (2) Preparation of xanthan gum system: mix xanthan...

Embodiment 2

[0049] A kind of margarine with low fat and low fat digestibility, its composition and parts by weight are as follows:

[0050] Micronized whey protein dispersion: 20 parts;

[0051] Xanthan gum system: 30 parts;

[0052] Oil phase: 60 parts.

[0053] The preparation method of the above-mentioned low-fat, low-fat digestibility margarine, the steps are as follows:

[0054] (1) Preparation of micronized whey protein dispersion: dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.10 g / mL, adjust the pH to 4.0; minute, cooled to room temperature, and then placed at 4°C for 10 hours to obtain whey protein gel; the aged whey protein gel was subjected to high-speed homogeneous micronization at 12000r / min for 6 minutes to obtain the total A micronized whey protein dispersion in which more than 72% of the particles by mass have a particle size of less than 10 μm.

[0055] (2) Preparation of xanthan gum system: mix xanthan gum and wate...

Embodiment 3

[0059] A kind of margarine with low fat and low fat digestibility, its composition and parts by weight are as follows:

[0060] Micronized whey protein dispersion: 70 parts;

[0061] Xanthan gum system: 10 parts;

[0062] Oil phase: 10 parts.

[0063] The preparation method of the above-mentioned low-fat, low-fat digestibility margarine, the steps are as follows:

[0064] (1) Preparation of micronized whey protein dispersion: Dissolve whey protein powder in water to obtain a whey protein dispersion with a concentration of 0.12 g / mL, and adjust the pH to 5.0; heat and moisten it in a constant temperature water bath at 95°C for 10 minutes , cooled to room temperature, and then placed at 3°C ​​for 10 hours to obtain whey protein gel; micronized whey protein gel obtained by aging at 15000r / min for 9 minutes to obtain micronized whey protein Dispersions.

[0065] (2) Preparation of xanthan gum system: mix xanthan gum and water at a mass ratio of 1:35, heat-treat at 100°C for 40...

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Abstract

The invention discloses low-fat low-lipide-digestibility artificial butter. The low-fat low-lipide-digestibility artificial butter comprises the following components in parts by weight: 20-70 parts ofmicronized whey protein dispersed liquid, 10-30 parts of a xanthan gum system, and 10-60 parts of oil phase. The artificial butter not only has the characteristic of being low in fat (10-60%), but also can restrain contact of lipases and oil drops in digestive tracts of human bodies, and can prevent free fatty acids from being released, so that the lipide digestibility can be reduced. According to a method, whey protein and xanthan gum are used as raw materials, and damp and hot treatment, a micronizing technique, a compounding technique and an emulsifying homogenizing technique are adopted for preparing oil in water emulsion. The digestion suppression ratio of the artificial butter for lipide is as high as 60%. The low-fat low-lipide-digestibility artificial butter has smooth and soft mouth feel of butter, and white fine and smooth appearance, has similar processing characteristics of plasticity, stability and the like as cream sold in the market, and can be widely applied to processing of various foods through replacing cream.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a low-fat, low-lipid digestibility margarine and a preparation method thereof. Background technique [0002] Cream can be divided into animal cream and vegetable cream. It is one of the most commonly used food raw materials / ingredients in food processing and is widely used in pastry, meat products and beverages. Animal butter is concentrated milk fat extracted from fresh milk. The main component is animal fat, which contains high cholesterol and high calorie. Long-term consumption is easy to cause arteriosclerosis, heart disease, coronary heart disease, obesity, etc. disease. Non-dairy cream is hydrogenated vegetable oil. The hydrogenation process is to change the unsaturated fatty acid of vegetable oil into a saturated or semi-saturated state, so this type of margarine is also called hydrogenated oil. Studies have shown that vegetable oils will produce trans fatty aci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
CPCA23D9/02
Inventor 张民孙婵婵梁彬刘锐吴涛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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