Composite modified starch for replacing fat as well as preparation method and application thereof

A composite modification and starch technology, which is applied in applications, baked foods with modified ingredients, dairy products, etc., can solve the problems of high processing cost of fat substitutes, affecting food sensory properties, etc., and achieve good foam retention and mechanical resistance The effect of strong performance and good processing performance

Pending Publication Date: 2021-02-05
GANSU FENGSHOU AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] What the present invention aims to solve is the technical problem that the processing cost of fat substitutes is relatively high and affects the sensory properties of food in the prior art, so as to achieve the purpose of reducing production costs, thereby providing a composite modified starch for replacing fat and its preparation method and application

Method used

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  • Composite modified starch for replacing fat as well as preparation method and application thereof
  • Composite modified starch for replacing fat as well as preparation method and application thereof
  • Composite modified starch for replacing fat as well as preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0041] Please refer to the attached figure 1 A method for preparing composite modified starch for fat replacement provided by the invention, comprising the following steps:

[0042] (1) Sizing: According to the mass ratio, take 65% of corn starch and 35% of wheat starch as raw materials, mix them evenly to obtain mixed starch, add a certain amount of deionized water into the reaction vessel, and add 0.1% of the weight of mixed starch in the stirring state Sodium chloride, stir to make it fully dissolve, after no sodium chloride dissolves, add mixed starch to the solution, stir to form a uniform starch milk, the starch milk mass concentration is 36%;

[0043] (2) Alkalization: Weigh 99% caustic soda to prepare a sodium hydroxide solution with a mass concentration of 3.0%, and slowly add the sodium hydroxide solution to the starch milk to make the pH of the starch milk reach 11.2;

[0044] (3) Cross-linking: add a cross-linking agent phosphorus oxychloride solution to the starc...

Embodiment 2

[0054] A kind of preparation method of composite modified starch for replacing fat provided by the invention comprises the following steps:

[0055] ⑴Mulching: According to the mass ratio, take 30% corn starch, 40% wheat starch, and 30% pea starch as raw materials, mix them evenly to obtain mixed starch, add a certain amount of deionized water into the reaction vessel, and add the mixed starch under stirring 0.5% sodium chloride by weight of the starch, stirred to make it fully dissolve, after dissolving without sodium chloride, add mixed starch to the solution, stir to form a uniform starch milk, the mass concentration of the starch milk is 40%;

[0056] (2) Alkalization: Weigh 99% caustic soda to prepare a sodium hydroxide solution with a mass concentration of 3.0%, slowly add sodium hydroxide solution to the starch milk, so that the pH of the starch milk reaches 11.5;

[0057] (3) Cross-linking: add a cross-linking agent phosphorus oxychloride solution to the alkalized star...

Embodiment 3

[0067] A kind of preparation method of composite modified starch for replacing fat provided by the invention comprises the following steps:

[0068] ⑴Mulching: According to the mass ratio, take 30% corn starch, 30% wheat starch, and 40% pea starch as raw materials, mix them evenly to obtain mixed starch, add a certain amount of deionized water into the reaction vessel, and add the mixed starch under stirring 0.3% sodium chloride by weight of starch, stirred to make it fully dissolved, no sodium chloride dissolved, added mixed starch to the solution, stirred into uniform starch milk, the mass concentration of starch milk was 38%;

[0069] (2) Alkalization: Weigh 99% caustic soda to prepare a sodium hydroxide solution with a mass concentration of 3.0%, slowly add sodium hydroxide solution to the starch milk, so that the pH of the starch milk reaches 11.4;

[0070] (3) Cross-linking: add a cross-linking agent phosphorus oxychloride solution to the alkalized starch milk, the amoun...

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Abstract

The invention discloses composite modified starch for replacing fat as well as a preparation method and application of the composite modified starch, and belongs to the field of modified starch foods.The preparation method of the composite modified starch comprises the following steps: (1) size mixing; (2) alkalization; (3) crosslinking; (4) primary esterification; (5) secondary esterification; (6) washing and dewatering; (7) pre-gelatinization treatment. The composite modified starch product produced by the invention has viscosity, emulsibility and stability similar to those of fat; the composition has good compatibility and foam retention with essence, spices and other seasonings; compared with fat, the product has better processability, high resistance to high-concentration acid, sugarand salt and high mechanical resistance, can effectively reduce the application of fat in dairy products, frozen desserts, sauces, salad dressings, meat products, baked foods, chewing gums and candies, and achieves the purpose of reducing the production cost; the composition has the characteristic of being soluble in cold water, can be compounded with other products for use in the use process andis convenient to use.

Description

technical field [0001] The invention belongs to the field of modified starch food, and in particular relates to a composite modified starch for replacing fat and its preparation method and application. 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 9kcal / 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 are substances that are added to food to replace fat, so that they have close or the same sensory effects as full-fat foods of the same kind, but the total calories of the food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L13/40A23C9/156A23G9/34A23L27/60A23G4/10A23G3/42A21D13/06C08B31/04C08B31/00
CPCA23L29/30A23L13/426A23C9/156A23G9/34A23L27/60A23G4/10A23G3/42A21D13/06C08B31/04C08B31/003A23V2002/00A23V2200/124A23V2250/5118
Inventor 王小军曹余朱彩玲谢晓驰刘珍宇
Owner GANSU FENGSHOU AGRI TECH
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