Preparation method for fat substitute
A technology of fat substitute and starch slurry, which is applied in food science and other fields, can solve the problems of high cost and affecting the sensory properties of food, and achieve the effect of low price, good performance and easy availability of raw materials
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Embodiment 1
[0023] The invention provides a method for preparing a fat substitute, which specifically comprises the following steps:
[0024] Step 1: using rice starch as a raw material, adding rice starch and water into a batching tank and stirring to obtain a starch slurry. In a specific embodiment, the concentration of the starch slurry is 15 degrees Baume. Add pH adjusting solution to make the pH range of starch slurry be 5.
[0025] It should be noted that most food crops contain a large amount of starch, such as corn starch, potato starch, wheat starch, rice starch, etc., but in the present invention, rice starch is used as raw material. Rice starch is composed of amylose and amylopectin, and it is unique in nature because it has more low molecular weight polysaccharides, proteins and fats.
[0026] Mix the rice starch and water evenly in the batching tank, and adjust the starch slurry to a certain concentration.
[0027] Step 2: adding α-amylase to the starch slurry to obtain a s...
Embodiment 2
[0039] The invention provides a method for preparing a fat substitute, which specifically comprises the following steps:
[0040] Step 1: using rice starch as a raw material, adding rice starch and water into a batching tank and stirring to obtain a starch slurry. In a specific embodiment, the concentration of the starch slurry is 20 degrees Baume. Add pH adjusting solution to make the pH range of starch slurry be 7.
[0041] It should be noted that most food crops contain a large amount of starch, such as corn starch, potato starch, wheat starch, rice starch, etc., but in the present invention, rice starch is used as raw material. Rice starch is composed of amylose and amylopectin, and it is unique in nature because it has more low molecular weight polysaccharides, proteins and fats.
[0042] Mix the rice starch and water evenly in the batching tank, and adjust the starch slurry to a certain concentration.
[0043] Step 2: adding α-amylase to the starch slurry to obtain a s...
Embodiment 3
[0055] The invention provides a method for preparing a fat substitute, which specifically comprises the following steps:
[0056] Step 1: using rice starch as a raw material, adding rice starch and water into a batching tank and stirring to obtain a starch slurry. In a specific embodiment, the concentration of the starch slurry is 18 degrees Baume. Add pH adjusting solution to make the pH range of the starch slurry be 6.
[0057] It should be noted that most food crops contain a large amount of starch, such as corn starch, potato starch, wheat starch, rice starch, etc., but in the present invention, rice starch is used as raw material. Rice starch is composed of amylose and amylopectin, and it is unique in nature because it has more low molecular weight polysaccharides, proteins and fats.
[0058] Mix the rice starch and water evenly in the batching tank, and adjust the starch slurry to a certain concentration.
[0059] Step 2: adding α-amylase to the starch slurry to obtain...
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