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Novel rice bran protein-based shortening substitute and application thereof in baked food

A rice bran protein, a new technology, applied in application, baking, food science and other directions, can solve the problems of single physicochemical properties, poor taste and flavor of oil gel, and achieve the effects of rich resources, strong foaming, and easy preparation

Active Publication Date: 2022-04-29
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the basis of improving the nutritional value of the oil gel, the dosage of the small molecule gel agent is reduced, and the problem of poor taste and flavor of the plastic fat substitute product caused by the flavor of the gel agent in the oil gel prepared by the direct method is improved
At the same time, it overcomes the problem of single physical and chemical properties of oil gels prepared by traditional indirect methods using polymers such as proteins as raw materials

Method used

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  • Novel rice bran protein-based shortening substitute and application thereof in baked food
  • Novel rice bran protein-based shortening substitute and application thereof in baked food
  • Novel rice bran protein-based shortening substitute and application thereof in baked food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Accurately weigh 1.25g of rice bran protein and place it in 25g of pH 7 phosphate buffer solution to prepare a 5% rice bran protein solution; add 1.0% sodium alginate, 1.5% glycerin, 25% CaCl 2 Compound with rice bran protein; ultrasonicate the rice bran protein solution for 45 minutes with a power of 320W to completely expand the disulfide bonds of the rice bran protein, and let it stand for cooling; use a beater (German Braun HM5100) to beat the rice bran protein solution for 5 minutes with a power of 700W to prepare forming a rice bran protein foam; vacuum freeze-drying the rice bran protein foam to obtain a rice bran protein porous material. Accurately weigh 5% rice bran wax, add it to the vegetable oil, set the temperature at 90°C, and stir for 10 min with a magnetic stirrer at 500 rpm. The rice bran protein porous material was used as a template to adsorb liquid vegetable oil containing 5% rice bran wax, and after cooling, rice bran protein-based multi-structured ...

Embodiment 2

[0043] Accurately weigh 2.5g of rice bran protein and place it in 25g of 0.2mol / L NaCl phosphate buffer solution (pH 9) to prepare a 10% rice bran protein solution; add 2.0% sodium alginate, 2.0% glycerol, 30% CaCl 2 Compound with rice bran protein; ultrasonicate the rice bran protein solution for 30 minutes with a power of 400W to completely expand the disulfide bonds of the rice bran protein, and let it stand for cooling; beat the rice bran protein solution for 5 minutes with a beater (Germany Braun HM5100) with a power of 700W to prepare forming a rice bran protein foam; vacuum freeze-drying the rice bran protein foam to obtain a rice bran protein porous material. Accurately weigh 5% of candelilla wax, add it to the vegetable oil, set the temperature at 90° C., and stir for 10 min with a magnetic stirrer at 500 rpm. The rice bran protein porous material was used as a template to absorb liquid vegetable oil containing 5% candelilla wax, and after cooling, the rice bran prote...

experiment example 1

[0050] Experimental example 1 oil holding capacity test

[0051] The oil holding capacity of different oil-gel systems prepared in Example 1 and Comparative Examples 1-2 and commercially available shortening was tested.

[0052] Oil holding capacity test method: Weigh about 0.2g of oil gel sample, wrap it with a layer of oil-absorbing paper, put it into a 50mL centrifuge tube, and then centrifuge (5000rpm, 30min). Oil holding capacity (Oil holding capacity, OHC) is calculated as the ratio of the weight of oil retained in the oil gel after centrifugation to the total weight of oil in the sample (Manzocco et al., 2017), and the calculation formula is as follows:

[0053]

[0054] In the formula, m 0 is the weight of remaining oil in the oil gel after centrifugation, m 1 is the total weight of the oil before centrifugation.

[0055] Test results such as image 3 shown.

[0056] Depend on image 3 combine figure 2 The macrographs of the different oil gel systems and com...

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Abstract

The invention belongs to the technical field of baking edible oil, and particularly relates to a novel rice bran protein-based shortening substitute and application thereof in baked food. The preparation method comprises the following steps: by taking rice bran protein as a raw material, firstly, preparing a light-weight, high-porosity, degradable, green and environment-friendly rice bran protein porous material with high restorability and high grease adsorption through a foam template method, and secondly, adsorbing hot edible vegetable oil containing micromolecular gelators by utilizing the porous material. And cooling to obtain the edible rice bran protein-based multi-structured oleogel. The oil holding capacity, rheological property and crystal polymorphism of the prepared oleogel are similar to those of commercially available shortening, but trans fatty acid and saturated fatty acid of the oleogel are remarkably lower than those of the commercially available shortening, and the oleogel contains rice bran protein beneficial to health. The invention also discloses an application of the oleogel as a substitute for commercially available shortening. The method is simple in process, easy to operate and suitable for large-scale production, raw materials are natural, safe and non-toxic, good biocompatibility is achieved, and the method can be widely applied to the field of food processing.

Description

technical field [0001] The invention belongs to the technical field of baked edible oil, and in particular relates to a novel rice bran protein-based shortening substitute and its application in baked food. Background technique [0002] Traditional plastic fats such as shortening, margarine, and confectionery fat can not only provide food with suitable physical properties such as extensibility, shortening, butterification, and emulsification, but also make food have good sensory properties (melt in the mouth). Effect and chewiness, etc.), play a unique and important role in many kinds of food. However, the traditional plastic fat hydrogenation process will introduce a large amount of saturated fat (Saturated fatty acid, SFA) and trans fat (Trans fatty acid, TFA), SFA / TFA has a positive impact on food quality such as texture, shelf life and flavor However, studies have shown that they have adverse effects on human health, such as causing obesity, inducing cardiovascular and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A21D2/26A21D2/16
CPCA23D9/007A23D9/04A21D2/265A21D2/16Y02P60/87
Inventor 兰雅淇王研研魏飞龙郑汝婷胡冰洁郑松柏
Owner SOUTH CHINA AGRI UNIV
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