Blocky fat simulant based on long-chain fatty acid lipidosome and preparation method thereof

A fat simulant and long-chain fatty acid technology, applied in edible oil/fat, food science, application, etc., can solve problems such as poor sensory acceptance, incompatibility of texture and geochemical properties, increase water retention and thermal stability of the system, etc. Achieve the effects of reducing intake, maintaining human health, and preventing cardiovascular diseases

Active Publication Date: 2022-01-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a long-chain fatty acid based The block fat simulant of plastid and the preparation method thereof can effectively retain the nutritional value of unsaturated fatty acid as a fat substitute, and realize the tenderness, cohesiveness, oil-water mixing feeling and Solid texture improves sensory acceptance; at the same time, it is used in the processing of meat products to increase the water retention and thermal stability of the system and reduce the cooking loss of meat products

Method used

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  • Blocky fat simulant based on long-chain fatty acid lipidosome and preparation method thereof
  • Blocky fat simulant based on long-chain fatty acid lipidosome and preparation method thereof
  • Blocky fat simulant based on long-chain fatty acid lipidosome and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Preparation of bulk fat mimics based on long-chain fatty acid liposomes

[0043] (1) Ethanol injected into ultrasonic method to prepare long-chain fatty acid liposomes:

[0044] Take by weighing 100mg soybean lecithin, 25mg stigmasterol, 20mg Tween-80 and 60mg long-chain fatty acid mixture (the mass proportions of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid are respectively 20%, 13 %, 34%, 23% and 10%), dissolved in 10mL of absolute ethanol, and used a high-speed homogenizer to shear and disperse at a speed of 6000r / min for 10min to obtain a highly uniform mixture; Inject evenly into 10 mL of phosphate buffer (pH 6.8), stir at 50°C for 15 min, remove ethanol by rotary evaporation, and homogenize the mixed emulsion at high speed for 20 min to obtain a long-chain fatty acid liposome suspension;

[0045] (2) Preparation of block fat mimics based on long-chain fatty acid liposomes:

[0046] Fully dissolve 50mg of konjac powder and 60mg of sod...

Embodiment 2

[0048] Preparation of bulk fat mimics based on long-chain fatty acid liposomes

[0049] (1) Ethanol injected into ultrasonic method to prepare long-chain fatty acid liposomes:

[0050] Weigh 100mg soybean lecithin, 20mg stigmasterol, 20mg Tween-80 and 60mg long-chain fatty acid mixture (the mass proportions of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid are respectively 20%, 13 %, 34%, 23% and 10%), dissolved in 10mL of absolute ethanol, and used a high-speed homogenizer to shear and disperse at a speed of 6000r / min for 10min to obtain a highly uniform mixture; Inject evenly into 10 mL of phosphate buffer (pH 6.8), stir at 50°C for 15 min, remove ethanol by rotary evaporation, and homogenize the mixed emulsion at high speed for 20 min to obtain a long-chain fatty acid liposome suspension;

[0051] (2) Preparation of block fat mimics based on long-chain fatty acid liposomes:

[0052] Fully dissolve 80mg of konjac powder and 100mg of sodium algina...

Embodiment 3

[0054] Preparation of bulk fat mimics based on long-chain fatty acid liposomes

[0055] (1) Ethanol injected into ultrasonic method to prepare long-chain fatty acid liposomes:

[0056] Weigh 100mg soybean lecithin, 25mg stigmasterol, 20mg Tween-80 and 50mg long-chain fatty acid mixture (the mass proportions of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid are respectively 20%, 13 %, 34%, 23% and 10%), dissolved in 10mL of absolute ethanol, and used a high-speed homogenizer to shear and disperse at a speed of 6000r / min for 10min to obtain a highly uniform mixture; Inject evenly into 10 mL of phosphate buffer (pH 6.8), stir at 50°C for 15 min, remove ethanol by rotary evaporation, and homogenize the mixed emulsion at high speed for 20 min to obtain a long-chain fatty acid liposome suspension;

[0057] (2) Preparation of block fat mimics based on long-chain fatty acid liposomes:

[0058] Fully dissolve 60mg of konjac powder and 80mg of sodium alginat...

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Abstract

The invention belongs to the field of food grease processing, and discloses a blocky fat simulant based on long-chain fatty acid liposome and a preparation method thereof, and the blocky fat simulant is prepared from the following components: phospholipid, phytosterol, a surfactant, long-chain fatty acid, konjaku flour, sodium alginate, food-grade calcium carbonate, a buffer solution and water. Fatty acid is encapsulated by lipidosome, and konjac gum and sodium alginate compound gel characteristics are combined to prepare the blocky fat substitute, so that the nutritional value of unsaturated fatty acid of the fat substitute is effectively reserved, tenderness, cohesiveness, oil-water mixing feeling and solid texture which are closer to those of blocky fat of animals are realized, and sensory acceptability is improved; meanwhile, when the blocky fat simulant is applied to processing of meat products, the water-retaining property and the thermal stability of the system are improved, and the cooking loss of the meat products is reduced.

Description

technical field [0001] The invention belongs to the field of food oil processing, and in particular relates to a long-chain fatty acid liposome-based block fat simulant and a preparation method thereof. The block fat simulant can replace animal fat and be used in the processing of meat products. Background technique [0002] In food processing, especially in the processing of meat products, animal fat is generally in the form of solid "back fat", which can improve the hardness of the product, increase the tenderness and juiciness of the product, reduce the cooking loss of the product and provide Good flavor and many other functions. Animal fat is mainly composed of water, collagen, and lipids, and the main components of lipids are triacylglycerol and fatty acids. The fatty acid content in backfat determines the firmness and cohesiveness of adipose tissue, the higher the fatty acid content, the higher the firmness and cohesiveness. However, most animal fats, such as lard, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/013A23D9/04A23D9/007
CPCA23D9/013A23D9/04A23D9/007
Inventor 夏小乐潘梦玉高玲龙梦飞王颖妤
Owner JIANGNAN UNIV
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