Preparation method and application of starch-based fat substitute

Abstract

The invention provides a preparation method and application of a starch-based fat substitute, and belongs to the technical field of food processing. The fat substitute disclosed by the invention is obtained by shearing and mixing starch particles and an oil phase to form a particle-oil suspension, then adding secondary fluid containing salt ions into the particle-oil suspension and uniformly mixing. The structure and strength of the starch-based fat substitute are regulated and controlled by regulating the ionic strength of the secondary fluid, and the prepared starch-based fat substitute has excellent freeze-thaw stability and storage stability. The prepared starch-based fat substitute is used for replacing solid fat such as shortening in bread, has the effect of reducing the baking loss rate of the bread, and is good in replacement effect.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a preparation method and application of a starch-based fat substitute. Background Art

[0002] In the food industry, solid fats not only impart a unique flavor and texture to food but also influence its structure and overall quality, making them widely used in food processing. However, solid fats often contain a certain amount of saturated fatty acids and / or trans fatty acids. Excessive intake of solid fats can increase the incidence of chronic diseases such as obesity, cardiovascular disease, metabolic syndrome, and diabetes. Therefore, consumers are particularly concerned about the solid fat content in food.

[0003] Oleogels can mimic the sensory texture and functional properties of solid fats while retaining the health benefits of liquid oils, making them suitable for use as fat substitutes in a variety of food applications. Different food systems, such as baked goods, meat products, dairy products, and sauces, place varying demands on the mechanical properties of fats or fat substitutes, including hardness, rheological properties, and adhesion. Therefore, developing oleogel fat substitutes with adjustable mechanical properties can flexibly meet the needs of different food types or processing techniques, thereby broadening their application scope and enhancing their potential in the food industry. Starch is widely available and inexpensive, and its excellent gelling properties, water retention, and emulsion stability make it suitable for complex food systems, making it a promising plant-based raw material for fat substitutes. Patent CN117837645 A discloses a method for preparing starch-based oleogels with adjustable rheological properties. This method, based on a capillary suspension system, produces the oleogel by adding a small amount of an immiscible secondary fluid (water) to a starch-oil dispersion. Adjusting the starch or water content in the system modulates the oleogel's structure and rheological properties. However, this method is highly dependent on the proportional control of each component in the system, which makes the regulation process complicated and is not conducive to industrial production and processing.

[0004] In addition, during food processing and storage and transportation, fat substitutes face quality problems such as phase separation caused by frozen transportation and structural collapse and damage caused by long-term storage. Freezing is a commonly used strategy in the food industry to extend shelf life. However, the repeated formation and melting of ice crystals during the freeze-thaw cycle will cause the oil gel network to be repeatedly subjected to mechanical stress, destroying its structure, resulting in performance degradation and even phase separation. Invention patent CN116762869 A reports a fully plant-based oil gel with good freeze-thaw stability, which can maintain good appearance and rheological properties after three freeze-thaw cycles at -40°C. However, the preparation steps of the fully plant-based oil gel it provides involve dry heat treatment and grinding, which are relatively complex and have high production costs. In addition, its storage stability has not yet been studied. Summary of the Invention

[0005] In view of this, the present invention provides a starch-based fat substitute, which includes three parts: starch granules, an oil phase and a secondary fluid, wherein the secondary fluid is an aqueous phase containing salt ions.

[0006] Furthermore, the salt includes at least one of NaCl, KCl, and CaCl2.

[0007] Furthermore, the salt concentration is within the range of 0-300 mM, and the salt concentration is not 0 mM.

[0008] Furthermore, the mass ratio of the secondary fluid to the starch particles is 0.15 to 0.25.

[0009] The present invention also provides a method for preparing the starch-based fat substitute, comprising the following steps:

[0010] (1) Dispersing starch granules in the oil phase and shear mixing to obtain a granule-oil suspension;

[0011] (2) dissolving salt in deionized water to obtain a secondary fluid;

[0012] (3) Slowly adding the secondary fluid of step (2) to the particle-oil suspension of step (1), shearing and mixing, to obtain a starch-based fat substitute.

[0013] Furthermore, the starch granules in step (1) include at least one of potato starch, wheat starch, sweet potato starch, cassava starch, and mung bean starch, and the oil phase includes vegetable oil.

[0014] Furthermore, the starch granules in step (1) are sieved through a sieve before being dispersed in the oil phase, and the mesh size of the sieve is 100-600 meshes.

[0015] Furthermore, the mass concentration of the starch particles added to the particle-oil suspension in step (1) is ≥20%, and the mass concentration of the oil phase added to the particle-oil suspension in step (1) is 60% to 80%.

[0016] Furthermore, the shear mixing speed in step (1) is 6000-12000 rpm, and the shear mixing time is 2-5 min; and the shear mixing speed in step (3) is 5000-10000 rpm, and the shear mixing time is 2-6 min.

[0017] The present invention provides application of the starch-based fat substitute in the field of bread.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The present invention regulates interfacial tension by introducing salt ions, and for the first time achieves regulation of the structure and strength of starch-based fat substitutes by adjusting the ionic strength of the secondary fluid, providing a simple and efficient new method for regulating mechanical properties.

[0020] The starch-based fat substitute prepared by the present invention has excellent freeze-thaw stability and storage stability. It can still maintain good performance after repeated freeze-thaw cycles and long-term storage at room temperature. It is suitable for various food processing scenarios and expands the application forms and application fields of fat substitutes.

[0021] The starch-based fat substitute prepared by the present invention has a good application effect in bread products, can replace traditional solid fat, reduce the processing cost of bread products, and expand the application field of starch-based materials in the field of healthy food ingredients, and has good industrialization prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 1 is an appearance diagram of the starch-based fat substitutes prepared in Examples 1-6, Comparative Example 1 and Comparative Example 3 of the present invention.

[0023] Figure 2 3 is a strain scanning curve diagram of the starch-based fat substitutes prepared in Examples 1-6, Comparative Examples 1-2 and Comparative Example 4 of the present invention.

[0024] Figure 3 3 is a frequency scanning curve diagram of the starch-based fat substitutes prepared in Examples 1-6 of the present invention and Comparative Example 1.

[0025] Figure 4 1 is a graph showing the hardness test results of the starch-based fat substitutes prepared in Examples 1-6 of the present invention and Comparative Example 1.

[0026] Figure 5 1 is a graph showing the oil holding capacity test results of the starch-based fat substitutes prepared in Examples 1-6 of the present invention and Comparative Example 1.

[0027] Figure 6 1 is a graph showing the storage stability results of the starch-based fat substitutes prepared in Examples 1-6 of the present invention and Comparative Example 1.

[0028] Figure 7 1 is a graph showing the freeze-thaw stability results of the starch-based fat substitutes prepared in Examples 1-6 of the present invention and Comparative Example 1.

[0029] Figure 8 1-2 and 1-3. The figure is a test result diagram of the baking loss rate of bread obtained by using Examples 1-2 and Comparative Examples 1-3 of the present invention. DETAILED DESCRIPTION

[0030] The invention provides a starch-based fat substitute. The fat substitute comprises three parts: starch particles, an oil phase and a secondary fluid. The secondary fluid is a water phase part containing salt ions.

[0031] In some embodiments of the present invention, the salt includes at least one of NaCl, KCl, and CaCl2. Preferably, the salt includes KCl.

[0032] In some embodiments of the present invention, the salt concentration is in the range of 0-300 mM, and the salt concentration is not 0 mM. Preferably, the salt concentration is in the range of 0-200 mM, and the salt concentration is not 0 mM. More preferably, the salt concentration is 50 mM.

[0033] Excessive addition of salt ions will have a negative impact on the gel structure.

[0034] In some embodiments of the present invention, the mass ratio of the secondary fluid to the starch granules is 0.15 to 0.25, preferably 0.17 to 0.21. By adjusting the concentration of different salts in the secondary fluid, the present invention can alter the water-oil interfacial tension and influence the electrostatic interactions in the system, thereby regulating the structure and mechanical properties of the fat substitute.

[0035] The preparation method provided by the present invention has the advantages of simple process, convenient operation, low cost, etc.

[0036] The starch-based fat substitute prepared by the present invention has a hardness of 15-30 g and a storage modulus of 40,000-120,000 Pa. It can maintain high oil holding capacity after multiple freeze-thaw cycles and long-term storage, good appearance and mechanical properties, and excellent freeze-thaw stability and storage stability.

[0037] The starch-based fat substitute prepared by the invention can be used to replace traditional solid fats such as shortening, and has the effect of reducing the loss rate of bread baking.

[0038] The present invention also provides a method for preparing the starch-based fat substitute, comprising the following steps:

[0039] (1) Dispersing starch granules in the oil phase and shear mixing to obtain a granule-oil suspension;

[0040] (2) dissolving salt in deionized water to obtain a secondary fluid;

[0041] (3) Slowly adding the secondary fluid of step (2) to the particle-oil suspension of step (1), shearing and mixing, to obtain a starch-based fat substitute.

[0042] In some embodiments of the present invention, the starch granules in step (1) include at least one of potato starch, wheat starch, sweet potato starch, tapioca starch, and mung bean starch.

[0043] In some embodiments of the present invention, the oil phase in step (1) comprises vegetable oil. Preferably, the vegetable oil comprises at least one of linseed oil, walnut oil, peanut oil, olive oil, and sunflower oil.

[0044] In some embodiments of the present invention, the starch granules in step (1) are sieved through a sieve before being dispersed in the oil phase, and the mesh number of the sieve is 100-600 mesh, preferably, the mesh number of the sieve is 400-500 mesh, and more preferably, the mesh number of the sieve is 500 mesh.

[0045] In some embodiments of the present invention, the mass concentration of the starch granules added to the granule-oil suspension in step (1) is ≥20%. Preferably, the mass concentration of the starch granules added to the granule-oil suspension in step (1) is 30% to 38%.

[0046] In some embodiments of the present invention, the mass concentration of the oil phase added to the particle-oil suspension in step (1) is 60% to 80%. Preferably, the mass concentration of the oil phase added to the particle-oil suspension in step (1) is 65% to 70%.

[0047] In some embodiments of the present invention, the shear mixing speed in step (1) is 6000~12000 rpm, and the shear mixing time is 2~5 min. Preferably, the shear mixing speed in step (1) is 8000~10000 rpm, and the shear mixing time is 3~4 min. More preferably, the shear mixing speed in step (1) is 10000 rpm, and the shear mixing time is 3 min.

[0048] In some embodiments of the present invention, the shear mixing speed in step (3) is 5000~10000 rpm, and the shear mixing time is 2~6 min. Preferably, the shear mixing speed in step (3) is 5000~8000 rpm, and the shear mixing time is 3~5 min. More preferably, the shear mixing speed in step (3) is 8000 rpm, and the shear mixing time is 3 min.

[0049] The present invention provides application of the starch-based fat substitute in the field of bread.

[0050] 1) Evenly mixing 45-50 parts by weight of high-gluten flour, 25-28 parts by weight of drinking water, 8-10 parts by weight of sucrose, 2-3 parts by weight of skim milk powder, 0.4-0.6 parts by weight of yeast powder, 0.5-0.6 parts by weight of salt, and 6-8 parts by weight of a starch-based fat substitute to obtain a mixture, and beating the mixture at high speed to form a dough;

[0051] 2) The dough of step 1) is subjected to a primary fermentation until the volume of the dough expands to twice its original volume, and then the dough is divided and shaped, proofed for a second time, and baked to obtain bread containing the starch-based fat substitute.

[0052] In some embodiments of the present invention, the degree of beating in step 1) is to beat the dough until a glove film appears.

[0053] In some embodiments of the present invention, the temperature of the primary fermentation and secondary proofing in step 2) is 37-45° C., and the time is 0.5-1 h; the temperature of the baking in step 2) is 180-220° C., and the time is 0.5-0.6 h.

[0054] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions of the present invention are described clearly and completely below. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are also within the scope of protection of the present invention.

[0055] Unless otherwise specified, the experimental methods or test methods described in the following examples are all conventional methods; the raw materials and auxiliary agents, unless otherwise specified, are all obtained from conventional commercial channels or prepared by conventional methods.

[0056] Shortening was purchased from Tianjin Nanqiao Food Co., Ltd.

[0057] Sunflower oil was purchased from Standard Foods Co., Ltd.

[0058] Medium-chain triglycerides (MCT) were purchased from Merck (T7517, purity ≥99%, Shanghai, China).

[0059] Example 1

[0060] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0061] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0062] (2) Weigh 0.186 g of KCl and dissolve it in 100 mL of deionized water by stirring to obtain a 25 mM KCl solution, i.e., the secondary fluid;

[0063] (3) Using a disposable syringe, slowly add 1.75 mL of the 25 mM KCl solution described in step (2) to the starch granule-oil suspension described in step (1), with the mass ratio of the secondary fluid to the starch granules being 0.2, and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0064] Example 2

[0065] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0066] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0067] (2) Weigh 0.373 g of KCl and dissolve it in 100 mL of deionized water by stirring to obtain a 50 mM KCl solution;

[0068] (3) Using a disposable syringe, slowly add 1.75 mL of the 50 mM KCl solution described in step (2) to the starch granule-oil suspension described in step (1), and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0069] Example 3

[0070] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0071] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0072] (2) Weigh 1.491 g of KCl and dissolve it in 100 mL of deionized water by stirring to obtain a 200 mM KCl solution.

[0073] (3) Using a disposable syringe, slowly add 1.75 mL of the 200 mM KCl solution described in step (2) to the starch granule-oil suspension described in step (1), and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0074] Example 4

[0075] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0076] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0077] (2) Weigh 0.146 g of NaCl and dissolve it in 100 mL of deionized water by stirring to obtain a 25 mM NaCl solution.

[0078] (3) Using a disposable syringe, slowly add 1.75 mL of the 25 mM NaCl solution described in step (2) to the starch granule-oil suspension described in step (1), and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0079] Example 5

[0080] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0081] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0082] (2) Weigh 0.292 g of NaCl and dissolve it in 100 mL of deionized water by stirring to obtain a 50 mM NaCl solution.

[0083] (3) Using a disposable syringe, slowly add 1.75 mL of the 50 mM NaCl solution described in step (2) to the starch granule-oil suspension described in step (1), and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0084] Example 6

[0085] A method for preparing a starch-based fat substitute, comprising the following specific steps:

[0086] (1) Potato starch was sieved using a 500-mesh sieve, and 8.75 g of the sieved potato starch and 16.25 g of sunflower oil were weighed and shear-mixed at a speed of 10,000 rpm for 3 min to obtain a starch granule-oil suspension.

[0087] (2) Weigh 1.169 g of NaCl and dissolve it in 100 mL of deionized water by stirring to obtain a 200 mM NaCl solution.

[0088] (3) Using a disposable syringe, slowly add 1.75 mL of the 200 mM NaCl solution described in step (2) to the starch granule-oil suspension described in step (1), and continue shearing at a speed of 8000 rpm for 3 min to uniformly disperse it to obtain a starch-based fat substitute, i.e., an oil gel.

[0089] Comparative Example 1

[0090] The difference from Example 1 is that 1.75 mL of deionized water is used to replace 1.75 mL of 25 mM KCl solution.

[0091] Comparative Example 2

[0092] The difference from Example 1 is that an equal amount of medium-chain triglycerides (MCT) is used to replace sunflower oil.

[0093] Comparative Example 3

[0094] The difference from Example 1 is that the mass concentration of the oil phase added to the particle-oil suspension in step (1) is 85%.

[0095] Comparative Example 4

[0096] The difference from Example 1 is that an equal amount of natural cellulose particles with an average particle size of 25 μm is used to replace potato starch.

[0097] The starch-based fat substitutes prepared in Examples 1-6 and Comparative Examples 1-4 were subjected to performance tests. The test methods and test results are as follows:

[0098] 1. Appearance test

[0099] The appearance of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Examples 1 and 3 is as follows: Figure 1 As shown by Figure 1 As can be seen, the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 all appeared off-white, exhibited solid-like properties, and lacked fluidity. However, the sample prepared in Comparative Example 3 exhibited good fluidity, indicating that a starch-based fat substitute could not be successfully formed when the oil phase concentration exceeded 80%.

[0100] 2. Mechanical properties test

[0101] The rheological properties of the oleogels were investigated using a HAAKE rheometer (MARS IQ AIR) with a parallel plate fixture (diameter = 35 mm) and a gap setting of 1 mm.

[0102] The starch-based fat substitute was spread on the test bench, and the strain mode was selected. The strain range was set to 0.02% ~ 10%, the oscillation frequency was 1 Hz, 10 data points were taken in each order of magnitude, and the storage modulus (G') and loss modulus (G'') were recorded. The mechanical properties test was carried out at 25 °C.

[0103] The strain sweep curves of the starch-based fat substitutes prepared in Examples 1-6, Comparative Examples 1-2 and Comparative Example 4 are as follows: Figure 2 As shown by Figure 2 As can be seen, the storage modulus of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 is greater than the loss modulus, indicating that the starch-based fat substitutes prepared in the present invention exhibit solid-like rheological behavior. With increasing ionic strength, the initial storage modulus and loss modulus of the starch-based fat substitutes generally show an upward and downward trend, reaching a maximum value when the secondary fluid ionic strength is 50 mM. This indicates that adjusting the ionic strength of the secondary fluid can regulate the mechanical properties of starch-based oleogel fat substitutes. The storage moduli of Examples 1-2 and Examples 4-5 are higher than that of Comparative Example 1, indicating that the appropriate addition of salt ions to the secondary fluid helps improve gel strength. Furthermore, KCl in the secondary fluid has a better effect on regulating oleogel strength than NaCl. The initial storage modulus of Comparative Example 2 is 5468.5 Pa, and that of Comparative Example 4 is 63487.9 Pa, both lower than the initial modulus of 69429.6 Pa in Example 1, confirming the beneficial effects of sunflower oil and sieved starch granules on starch-based fat substitutes in the present invention.

[0104] 3. Structural stability test

[0105] Frequency sweep curve: Spread the starch-based fat substitute on the test bench, select the frequency sweep mode, set the strain to 0.02%, and the oscillation frequency range from 0.1 to 10 Hz. Take 10 data points in each order of magnitude and record the storage modulus (G'). The test is carried out at 25°C.

[0106] The frequency scanning curves of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 are shown in FIG. Figure 3 As shown by Figure 3It can be seen that as the frequency increases, the storage modulus of the starch-based fat substitutes prepared in Examples 1-6 all increase, showing obvious frequency dependence and typical weak gel behavior, which indicates that the starch-based fat substitute structural network prepared in Examples 1-6 can store energy within a certain stress range and has good structural stability. Figure 3 It can be seen that the initial storage modulus of Comparative Example 1, in which an equal amount of deionized water is used to replace the KCl solution, is significantly lower than that of Examples 1-6.

[0107] 4. Hardness test

[0108] Texture Properties: The starch-based oleogels were analyzed using a CT3 Texture Analyzer in Texture Profile Analysis (TPA) mode. A cylindrical probe with a diameter of 12.0 mm was used. The test conditions were as follows: room temperature, a test speed of 1.0 mm / s, a trigger load of 0.05 N, a maximum downward pressure of 10 mm, and two cycles. The hardness of the oleogels was recorded.

[0109] The hardness test results of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 are as follows: Figure 4 As shown by Figure 4 As can be seen, the hardness of the starch-based fat substitutes ranged from 19.35 to 26.13 g. The starch-based fat substitute prepared in Example 2 had the highest hardness, indicating a high cross-linking density of the starch granules. With increasing ionic strength in the secondary fluid, the hardness of the starch-based fat substitutes initially increased and then decreased, demonstrating significant differences in their textural properties (P < 0.05). The hardness of Examples 1-2 and Examples 4-5 was higher than that of Comparative Example 1, demonstrating that the addition of a specific amount of salt ions helps improve gel strength and optimize performance.

[0110] 5. Oil holding capacity test

[0111] About 2 g of starch-based fat substitute was placed in a 10 mL centrifuge tube and centrifuged at 25°C and 10,000 g for 20 min. After centrifugation, the tube was inverted to drain the free liquid oil and weighed. The oil holding capacity (%) of the oil gel was calculated according to the following formula (1).

[0112] Oil holding capacity (%) = (W2-W0) / (W1-W0) × 100% (1)

[0113] Where W0 is the mass of the blank centrifuge tube, W1 is the mass of the centrifuge tube containing the sample, and W2 is the total mass of the sample and the centrifuge tube after centrifugation, from which the leaked oil has been removed (g).

[0114] The oil holding capacity test results of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 are as follows: Figure 5 As shown, from Figure 5 It can be seen that the oil holding capacity of starch-based fat substitutes shows a trend of first increasing and then decreasing with the increase of ionic strength in the secondary fluid. The addition of an appropriate amount of salt ions makes the network structure of the starch-based fat substitute more compact and has a stronger binding effect on the oil droplets. The addition of excessive salt ions will cause the oil droplets to leak. The results show that compared with Comparative Example 1, the oil holding capacity of Example 2 and Example 5 is significantly improved, that is, the addition of 50 mM salt ions in the secondary fluid can improve the oil holding performance of the starch-based fat substitute. Compared with KCl, the starch-based fat substitute containing NaCl in the secondary fluid shows a higher oil holding capacity at all concentrations. This shows that adjusting the ionic strength and type in the secondary fluid can regulate the oil holding capacity of the starch-based fat substitute.

[0115] 6. Storage stability test

[0116] An appropriate amount of starch-based fat substitute was placed in a transparent glass vial, inverted, and stored at room temperature for 30 days. Changes in the sample's appearance were recorded by photographing, and starch aggregation and oil leakage were observed.

[0117] The storage stability results of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 are shown in FIG. Figure 6 As shown by Figure 6 As can be seen, the starch-based fat substitutes prepared in Examples 1-6 all exhibited excellent storage stability. After 30 days of storage at room temperature, the starch-based fat substitutes maintained a good semi-solid gel state, with no oil droplet leakage observed. Furthermore, no starch aggregation was observed in the starch-based fat substitutes prepared in Examples 1, 2, 4, and 5, with only minor starch aggregation observed in Examples 3 and 6. Compared to Comparative Example 1, starch aggregation was significantly reduced in Examples 1-6, significantly improving storage stability.

[0118] 7. Freeze-thaw stability test

[0119] The starch-based fat substitute was frozen at -20°C for 20 h, taken out and thawed in a 25°C water bath for 4 h. The starch-based fat substitute was subjected to three freeze-thaw cycles. The changes in appearance were recorded by photographing, and the oil phase was stained with Nile red to facilitate the observation of oil droplet leakage.

[0120] The freeze-thaw stability results of the starch-based fat substitutes prepared in Examples 1-6 and Comparative Example 1 are shown in FIG. Figure 7 As shown, from Figure 7It can be seen that the starch-based fat substitutes prepared in Examples 1-6 can maintain a good self-supporting gel morphology after three freeze-thaw cycles at -20°C, with only very small amounts of oil droplets leaking. This indicates that the starch-based fat substitutes prepared in Examples 1-6 have good freeze-thaw stability and can maintain their performance during frozen storage.

[0121] Application Example 1

[0122] The application of the starch-based fat substitute in the field of bread comprises the following steps:

[0123] 1) Evenly mix 48.7 parts of high-gluten flour, 26.3 parts of drinking water, 9.7 parts of sucrose, 2.0 parts of skim milk powder, 0.5 parts of yeast powder, and 0.55 parts of salt to obtain a mixture;

[0124] 2) adding 7 parts of the starch-based fat substitute prepared in Example 2 to the mixture in step 1) and beating at a low speed for about 3 minutes to ensure that the starch-based fat substitute and the mixture are evenly mixed, and then beating at a high speed for about 15 minutes to obtain a dough;

[0125] 3) placing the dough from step 2) in a constant temperature box at 37 ± 1°C for primary fermentation for 60 minutes until the dough expands to twice its original volume;

[0126] 4) Divide and shape the dough, and proof the shaped dough for a second time at 37 ± 1°C for 30 min;

[0127] 5) Preheat the oven to 200 ± 5°C, place the proofed dough in the oven and bake for 35 ± 2 min until the surface turns golden yellow, thereby obtaining bread containing the starch-based oleogel fat substitute.

[0128] Application Example 2

[0129] The application of the starch-based fat substitute in the field of bread comprises the following steps:

[0130] 1) Evenly mix 48.7 parts of high-gluten flour, 26.3 parts of drinking water, 9.7 parts of sucrose, 2.0 parts of skim milk powder, 0.5 parts of yeast powder, and 0.55 parts of salt to obtain a mixture;

[0131] 2) adding 7 parts of the starch-based fat substitute prepared in Example 5 to the mixture in step 1) and beating at a low speed for about 3 minutes to ensure that the starch-based fat substitute and the mixture are evenly mixed, and then beating at a high speed for about 15 minutes to obtain a dough;

[0132] 3) placing the dough from step 2) in a constant temperature box at 37 ± 1°C for primary fermentation for 60 minutes until the dough expands to twice its original volume;

[0133] 4) Divide and shape the dough, and proof the shaped dough for a second time at 37 ± 1°C for 30 min;

[0134] 5) Preheat the oven to 200 ± 5°C, place the proofed dough in the oven and bake for 35 ± 2 min until the surface turns golden yellow, thereby obtaining bread containing the starch-based oleogel fat substitute.

[0135] Comparative Application Example 1

[0136] The difference from Application Example 1 is that an equal amount of shortening is used to replace the starch-based fat substitute in step 2) to obtain bread containing shortening.

[0137] Application Comparative Example 2

[0138] The difference from Application Example 1 is that an equal amount of sunflower oil is used to replace the starch-based fat substitute in step 2) to obtain bread containing sunflower oil.

[0139] Application Comparative Example 3

[0140] The difference from Application Example 1 is that an equal amount of the starch-based oil gel fat substitute prepared in Comparative Example 1 is used to replace the starch-based fat substitute in step 2).

[0141] The bread obtained by applying Examples 1-2 and Comparative Examples 1-3 was tested, and the test methods and results are as follows:

[0142] Baking water loss rate: Weigh the shaped dough before baking and record its exact mass. Weigh the mass of the bread after baking and calculate the baking water loss rate (%) of the bread according to the following formula (2).

[0143] Baking loss rate (%) = (dough mass before baking - bread mass) / dough mass before baking × 100% (2).

[0144] The baking loss rate test results of the bread obtained by using Examples 1-2 and Comparative Examples 1-3 are as follows: Figure 8 shown.

[0145] Baking loss is the reduction in dough mass due to water evaporation during baking. A high baking loss rate will accelerate the staling process of bread. Figure 8It can be seen that the baking loss rates of Application Examples 1-2 and Application Comparative Example 3 are in the range of 15.22% to 15.52%, which are significantly lower than those of Application Control Example 1 (17.55%) and Application Control Example 2 (17.00%). At the same time, the baking loss rates of Application Examples 1-2 are lower than that of Application Comparative Example 3, indicating that the starch-based fat substitute prepared by the present invention can significantly reduce the baking loss rate in the bread baking process.

[0146] Texture Properties: The texture of the bread was analyzed using the CT3 Physical Analyzer in Texture Profile Mode (TPA). A cylindrical probe with a diameter of 12.0 mm was used. The test conditions were as follows: room temperature, a test speed of 1.0 mm / s, a trigger load of 0.05 N, a maximum compression distance of 10 mm, and two cycles. Data on the bread's hardness, chewiness, and springiness were recorded.

[0147] The test results of the texture properties of Application Examples 1-2 and Application Comparative Examples 1-3 are shown in Table 1:

[0148] Table 1 TPA ​​texture properties of bread prepared under different conditions Hardness / g Chewing properties / mJ elasticity Comparative Application Example 1 <![CDATA[15.41±0.98 b ]]> <![CDATA[49.41±4.39 b ]]> <![CDATA[0.80±0.03 ab ]]> Application Comparative Example 2 <![CDATA[9.74±0.75 d ]]> <![CDATA[30.01±0.68 c ]]> <![CDATA[0.76±0.00 c ]]> Application Comparative Example 3 <![CDATA[13.59±0.86 c ]]> <![CDATA[48.75±5.27 b ]]> <![CDATA[0.82±0.01 ab ]]> Application Example 1 <![CDATA[18.99±1.45 a ]]> <![CDATA[62.17±2.65 a ]]> <![CDATA[0.83±0.01 a ]]> Application Example 2 <![CDATA[15.97±1.62 b ]]> <![CDATA[44.39±4.51 b ]]> <![CDATA[0.79±0.01 b ]]>

[0149] As shown in Table 1, the hardness and chewiness of Application Examples 1-2 are moderate, and the elasticity is good, with basically no significant difference from Application Comparative Example 1, indicating that the starch-based fat substitute prepared by the present invention can be used to replace solid fats such as shortening in bread, and the replacement effect is good.

[0150] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A starch-based fat substitute, comprising starch granules, an oil phase and a secondary fluid, characterized in that: The secondary fluid is the aqueous phase portion containing salt ions.

2. The starch-based fat substitute according to claim 1, characterized in that The salt includes at least one of NaCl, KCl, and CaCl2.

3. The starch-based fat substitute according to claim 1, characterized in that The salt concentration is in the range of 0-300 mM, and the salt concentration is not 0 mM.

4. The starch-based fat substitute according to claim 1, characterized in that The mass ratio of the secondary fluid to the starch particles is 0.15 to 0.

25.

5. The method for preparing the starch-based fat substitute according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) Dispersing starch granules in the oil phase and shear mixing to obtain a granule-oil suspension; (2) dissolving salt in deionized water to obtain a secondary fluid; (3) Slowly adding the secondary fluid of step (2) to the particle-oil suspension of step (1), shearing and mixing, to obtain a starch-based fat substitute.

6. The method for preparing the starch-based fat substitute according to claim 5, characterized in that: The starch granules in step (1) include at least one of potato starch, wheat starch, sweet potato starch, cassava starch, and mung bean starch, and the oil phase includes vegetable oil.

7. The method for preparing the starch-based fat substitute according to claim 5, characterized in that: In step (1), the starch granules are sieved through a sieve before being dispersed in the oil phase, and the mesh size of the sieve is 100-600 meshes.

8. The method for preparing the starch-based fat substitute according to claim 5, characterized in that: The mass concentration of the starch granules added to the granule-oil suspension in step (1) is ≥20%, and the mass concentration of the oil phase added to the granule-oil suspension in step (1) is 60% to 80%.

9. The method for preparing the starch-based fat substitute according to claim 5, characterized in that: The shear mixing speed in step (1) is 6000-12000 rpm, and the shear mixing time is 2-5 min; the shear mixing speed in step (3) is 5000-10000 rpm, and the shear mixing time is 2-6 min.

10. Use of the starch-based fat substitute according to any one of claims 1 to 4, or the starch-based fat substitute prepared according to the method according to any one of claims 5 to 9 in the field of bread.

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