Special fat substitute for light cream and preparation method thereof

A technology of fat substitute and whipping cream, which is applied in the field of food processing to achieve the effect of changing the taste and simplifying the texture, the raw materials are easily available, and the preparation method is simple and easy to operate

Active Publication Date: 2019-04-19
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many studies on protein-based fat substitutes including whey protein, soybean protein, and zein, but there are few reports on fat substitutes prepared from egg white protein

Method used

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  • Special fat substitute for light cream and preparation method thereof
  • Special fat substitute for light cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Fat substitute for whipped cream, made from the following ingredients by weight: egg white solution 40g, xanthan gum solution 5g and water 55g. The preparation steps are as follows:

[0036] (1) Preparation of egg white solution: separate the egg white from the eggs, stir magnetically at 100rpm for 10 minutes, then add water to the egg white to dilute the total solid content of the egg white solution to 0.08g / g, mix well, and use food-grade citric acid Adjust the pH of the egg white solution to 5 to obtain the egg white solution;

[0037] (2) Prepare the xanthan gum solution: dissolve the solid xanthan gum in water until the dissolved concentration is 0.01 g / g, stir magnetically at a speed of 100 rpm for 0.5 h, and mix evenly to obtain the xanthan gum solution;

[0038] (3) Weighing: take each raw material by the above weight;

[0039] (4) Compounding: mix the egg white solution and xanthan gum solution with water, adjust the pH to 7, put the compound solution in a wa...

Embodiment 2

[0042] A special fat substitute for light cream, made from the following ingredients by weight: 70g of egg white solution, 10g of xanthan gum solution and 20g of water. The preparation steps are as follows:

[0043] (1) Preparation of egg white solution: separate the egg white from the eggs, stir magnetically at a speed of 500rpm for 45 minutes, then add water to the egg white to dilute the total solid content of the egg white solution to 0.12g / g, mix well, and use food-grade citric acid Adjust the pH of the egg white solution to 8 to obtain the egg white solution;

[0044] (2) Prepare the xanthan gum solution: dissolve the solid xanthan gum in water until the dissolved concentration is 0.06 g / g, stir magnetically at a speed of 500 rpm for 2.5 hours, and mix evenly to obtain the xanthan gum solution;

[0045] (3) Weighing: take each raw material by the above weight;

[0046] (4) Compounding: mix the egg white solution and xanthan gum solution with water, adjust the pH to 7, pu...

Embodiment 3

[0049] A special fat substitute for light cream, made from the following ingredients by weight: 50g of egg white solution, 5g of xanthan gum solution and 45g of water. The preparation steps are as follows:

[0050] (1) Preparation of egg white solution: separate the egg white from the eggs, stir magnetically at a speed of 300rpm for 30 minutes, then add water to the egg white to dilute the total solid content of the egg white solution to 0.1g / g, mix well, and use food-grade citric acid Adjust the pH of the egg white solution to 7 to obtain the egg white solution;

[0051] (2) Prepare the xanthan gum solution: dissolve the solid xanthan gum in water until the dissolved concentration is 0.04 g / g, stir magnetically at a speed of 300 rpm for 2 hours, and mix evenly to obtain the xanthan gum solution;

[0052] (3) Weighing: take each raw material by the above weight;

[0053] (4) Compounding: mix the egg white solution and xanthan gum solution with water, adjust the pH to 7, put ...

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Abstract

The invention discloses a special fat substitute for light cream and a preparation method thereof. The fat substitute is prepared from, by weight, 40-70 parts of an egg white solution, 1-10 parts of axanthan gum solution and 20-59 parts of water. The method comprises the following steps of: preparing egg white serving as a raw material into an egg white solution, mixing the egg white solution with the xanthan gum solution and water, performing wet heat treatment and micronization, and controlling heating time, temperature and micronization shearing time to obtain the light cream fat substitute with the particle size of less than 2 micro meters. The product has the advantages of good taste, simple and easily-obtained raw materials, simple preparation method, easy operation, low cost and certain health-care function, and can be widely applied to frozen foods to reduce the fat content so as to reduce the risk of chronic diseases caused by excessive intake of fat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a special fat substitute for whipped cream and a preparation method thereof. Background technique [0002] In recent years, consumer awareness of the link between excess calorie intake and chronic diseases such as obesity, heart disease and diabetes has increased, resulting in a rise in demand for low-calorie foods. However, if the fat content in food is simply reduced, the taste of the food will become rough, so low-calorie fat substitutes have emerged as the times require. [0003] Fat substitutes are mainly products based on carbohydrates or proteins, which have some desirable physical and sensory properties of fat, can be digested and absorbed by the human body, but provide low energy to the human body or are not beneficial to the human body. Substances that provide energy. This type of fat substitute simulates the taste and texture of natural oils, rather than physi...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L29/269A23L33/00
CPCA23L15/00A23L29/27A23L33/00A23V2002/00A23V2200/124A23V2200/30
Inventor 徐明生张慧涂勇刚蒋艳吴娜姚瑶
Owner JIANGXI AGRICULTURAL UNIVERSITY
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