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

Inactive Publication Date: 2019-01-01
深圳市华世纪联合企业管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the technical problem that the cost of fat substitutes in the prior art is high and affects the sensory properties of food, the present invention provides a fat substitute

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a preparation method for a fat substitute. The preparation method comprises the following steps: with rice starch as a raw material, adding the rice starch and water to a batching tank, carrying out stirring to obtain starch slurry, and adding a pH adjusting liquid to make the pH value of the starch slurry in a range of 5-7; then adding alpha-amylase into the starch slurry to obtain a starch fermentation broth, and liquefying the starch fermentation broth by using the alpha-amylase to obtain dextrin; subjecting the dextrin to enzyme deactivation, filtration and concentration successively so as to obtain a concentrate; and finally, drying the concentrate so as to obtain dextrin powder, and subjecting the dextrin powder to sieving and cooling so as to obtain the finished fat substitute. The preparation method for the fat substitute provided by the invention solves the technical problems of high cost of conventional fat substitutes and influence on the sensory characteristics of food in the prior art.

Description

technical field [0001] The invention relates to the field of food additives and preparation methods thereof, in particular to a preparation method of a fat substitute. 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. Reactions, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
CPCA23L29/30
Inventor 邓秋霞袁点
Owner 深圳市华世纪联合企业管理有限公司
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