Composite microcapsule type fat substitute and preparation method thereof

A fat substitute and microcapsule technology, which is applied in the field of food processing, can solve the problems of poor taste, high proportion or complete replacement of fat, and achieve the effect of maintaining texture characteristics and flavor, improving simulation effect, and improving water holding capacity

Active Publication Date: 2021-07-23
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the object of the present invention is to provide a composite microcapsule fat substitute and its preparation method, ai...

Method used

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  • Composite microcapsule type fat substitute and preparation method thereof
  • Composite microcapsule type fat substitute and preparation method thereof
  • Composite microcapsule type fat substitute and preparation method thereof

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preparation example Construction

[0035] Based on the composition of the above formula, the present invention provides a method for preparing a compound microcapsule fat substitute, such as figure 1 shown, including:

[0036] Step S1, preparing modified starch.

[0037] S11. Put the raw starch into a ball mill for ultrafine grinding, and the final mesh size is 600-1200 mesh.

[0038] In this step, the raw material starch is one or more of corn starch, waxy corn starch, tapioca starch, potato starch and bean starch.

[0039] S12. Mix the raw material starch with water in a reaction kettle to prepare starch milk. The mass concentration of starch milk is 25%-50%.

[0040] S13. Add sodium chloride and mix evenly, adjust the pH value to 8-12 with alkali, add sodium trimetaphosphate, adjust the microwave generator, and let the materials in the reactor react under microwave conditions for a period of time.

[0041] The amount of sodium chloride added accounts for 3%-8% of the starch mass, sodium hydroxide is used...

Embodiment 1

[0065] Composite microcapsule fat substitute is composed as follows (by mass parts):

[0066] 15 parts modified starch (the raw material starch is corn starch)

[0067] 30 parts of Maillard composite products (containing 10% soybean protein isolate, 12% whey protein, 4% isomaltose oligosaccharide, and 2% glucose in protein aqueous solution, both are mass percentages)

[0068] 10 parts of highland barley-wheat compound extract (the mass ratio of highland barley, rye and wheat is 6:1:1)

[0069] Sodium caseinate 20 parts

[0070] Konjac Glucomannan 2 parts

[0071] 10 parts of α-cyclodextrin

Embodiment 2

[0073] The composition of the compound microcapsule fat substitute is as follows:

[0074] 12 parts modified starch (the raw material starch is waxy corn starch)

[0075] 35 parts of Maillard complex products (12% of egg white protein, 10% of whey protein, 5% of isomaltose oligosaccharide, and 3% of glucose in the protein water solution, both in mass percentage)

[0076] Highland barley-wheat compound extract 8 parts (mass ratio of highland barley and rye is 2:1)

[0077] Sodium caseinate 18 parts

[0078] Konjac Glucomannan 4 parts

[0079] 12 parts of α-cyclodextrin

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Abstract

The invention is applicable to the field of food processing, and provides a composite microcapsule type fat substitute and a preparation method thereof. The fat substitute comprises the following components in parts by mass: 5-30 parts of modified starch, 20-70 parts of a Maillard composite product, 1-15 parts of a highland barley-wheat composite extract, 10-35 parts of sodium caseinate, 1-10 parts of konjac glucomannan and 5-20 parts of alpha-cyclodextrine. According to the fat substitute disclosed by the invention, fat substitutes from different matrix sources are mixed together in a certain proportion to form the composite fat substitute, and the matrix of each component can generate synergistic effects, so that a microscopic cross-linked structure is easy to form, the water binding capacity and the heat stability of foods are facilitated to be improved, and the original texture characteristics and the original flavor of the foods are maintained. According to the fat substitute disclosed by the invention, a multi-system pretreatment and fusion technique is adopted, so that the simulation effect of the fat substitute can be notably improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a composite microcapsule fat substitute and a preparation method thereof. Background technique [0002] Fat in food is one of the three major sources of nutrients for the human body. However, with the acceleration of people's life rhythm, fast food and high-fat food emerge in endlessly, and people's fat intake gradually increases, which is likely to cause a series of negative effects on human health. . High oil, high fat, and high cholesterol are risk factors for hyperlipidemia. Long-term abnormal blood lipids can cause fatty liver, atherosclerosis, coronary heart disease, stroke, renal arteriosclerosis and other diseases. The "Dietary Guidelines for Chinese Residents" recommends that the daily intake of edible oil for adults should not exceed 25-30g, but the actual situation is that the average daily intake of edible oil for Chinese people is currently greater than 42...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L29/00
CPCA23L29/30A23L29/03A23L29/045A23V2002/00A23V2200/124A23V2250/5118A23V2250/21A23V2250/54246A23V2250/5066A23V2250/5112A23V2300/10
Inventor 李帅胡长利刘惠娜
Owner 良品铺子营养食品有限责任公司
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