Composite gel fat substitute and low-fat egg tart filling prepared therefrom

A fat substitute and composite gel technology, which is applied in the field of low-fat egg tart fillings, can solve the problems of rare composite gels and poor hydrophilicity, achieve good flavor and consumer acceptance, delicate surface layer, plump and smooth appearance Effect

Active Publication Date: 2019-02-01
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, protein, starch, and dextrin are mainly used as fat substitutes or fat simulants, which have poor hydrophilicity, and it is rare to use composite gel as a fat substitute

Method used

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  • Composite gel fat substitute and low-fat egg tart filling prepared therefrom
  • Composite gel fat substitute and low-fat egg tart filling prepared therefrom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) xanthan gum solution, gum arabic solution and modified citrus pectin solution that the preparation mass concentration is 1%; solution and xanthan gum solution were mixed to obtain a mixed colloid solution, the mixed colloid solution was used as the matrix fluid, and the modified citrus pectin solution was used as the ejection fluid; The speed is introduced into the mixing reaction chamber, and the obtained reactant is a pseudoplastic semi-solid fat substitute similar to grease, that is, a composite gel fat substitute. Use rheometer to measure the rheological properties of the product, the results are as follows: figure 1 shown.

[0039] (2) Prepare raw materials by weight: 17 parts of whipped cream, 12 parts of eggs, 14 parts of milk, 4 parts of white sugar, and 4 parts of compound gel fat substitute.

[0040] (3) The egg white and egg yolk in the eggs are separated and processed through a 100-mesh sieve.

[0041] (4) Add egg yolk and whipped cream to milk for mi...

Embodiment 2

[0046] (1) preparation mass concentration is respectively 0.8%, 1.0%, 0.8% xanthan gum solution, acacia gum solution and modified citrus pectin solution; get the same volume of acacia gum solution and xanthan gum solution and mix to get mixed colloid solution , the mixed colloid solution was used as the base fluid, and the modified citrus pectin solution was used as the ejector fluid, with a volume ratio of 2:3; the temperature was controlled at 90°C, the working pressure was 0.4MPa, and the solutions were introduced into the mixture at a speed of 6mL / min. In the reaction chamber, the obtained reactant is a pseudoplastic semi-solid fat substitute similar to grease, that is, a composite gel fat substitute.

[0047] (2) Prepare raw materials by weight: 14 parts of whipped cream, 10 parts of eggs, 16 parts of milk, 3 parts of white sugar, and 6 parts of compound gel fat substitute.

[0048](3) The egg white and egg yolk in the eggs are separated and processed through a 100-mesh s...

Embodiment 3

[0054] (1) preparation mass concentration is respectively 1.2%, 0.8%, 1.0% xanthan gum solution, Arabic gum solution and modified citrus pectin solution; get Arabic gum solution and xanthan gum solution and mix with 2:3 volume ratio to obtain Mixed colloids, the mixed colloid solution is used as the matrix fluid, and the modified citrus pectin solution is used as the ejector fluid, and the mass ratio is 1:1; the temperature is controlled at 75 ° C, the working pressure is 0.5 MPa, and the solutions are respectively injected at a speed of 8 mL / min. Introduced into the mixing reaction chamber, the obtained reactant is a pseudoplastic semi-solid fat substitute similar to grease, that is, a composite gel fat substitute.

[0055] (1) Prepare raw materials by weight: 12 parts of whipped cream, 12 parts of eggs, 12 parts of milk, 5 parts of white sugar, and 10 parts of compound gel fat substitute.

[0056] (2) The egg white and egg yolk in the eggs are separated and processed through...

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Abstract

The present invention belongs to the technical field of food processing and discloses a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Xanthan gum and Arabic gum are separately dissolved in water; the dissolved materials are mixed to obtain a mixed colloidal solution; modified citrus pectin is dissolved in water to obtain a modified citrus pectin solution; then themixed colloidal solution is used as a matrix fluid; the modified citrus pectin solution is used as a driving fluid; and the solutions are introduced into a mixed reaction chamber by using a liquid jet method to obtain the composite gel fat substitute having fat sensory characteristics. The composite gel fat substitute is added to traditional egg tart liquid to replace a portion of whipping creamto produce the low-fat egg tart filling, so that gel formation of the egg tart liquid is improved and also the fat content of the egg tart filling is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Background technique [0002] Modern people's living standards are gradually improving, and the intake of fat is getting higher and higher, but modern medical research shows that excessive intake of fat can cause obesity, hyperlipidemia, coronary heart disease, arteriosclerosis and other diseases, and even the occurrence of certain cancers Related, such as increased incidence of breast cancer, bowel cancer and so on. Therefore, people are becoming more and more sensitive to fat in food, and their acceptance of fat substitutes is also deepening. The market demand for fat substitutes in my country will continue to expand, and its prospects are quite broad. Currently on the market, protein, starch, and dextrin are mainly used as fat substitutes or fat simulants, which have poor hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/231A23L29/25A23L29/269
CPCA23L29/231A23L29/25A23L29/27
Inventor 王兆梅罗司丹林梓茵郑明坤潘振辉方嘉沁
Owner SOUTH CHINA UNIV OF TECH
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