A method for preparing a complex fat mimic for low-fat, heavy-oil cakes and the product thereof.

Abstract

This invention discloses a complex fat mimicry for low-fat, heavy-oil cakes and its preparation method, belonging to the field of food ingredient technology. The complex fat mimicry consists of a soy protein isolate solution, a pectin solution, and an acidic or alkaline solution for adjusting pH. The concentration of the soy protein isolate solution is 0.5%–2.0%; the concentration of the pectin solution is 1%–3%, and the weight ratio of the soy protein isolate solution to the pectin solution is: soy protein isolate solution: pectin solution = (1–4):(1–4); the pH of the complex fat mimicry is 4.6–5.2. This complex fat mimicry better simulates the properties of butter than single fat mimicry, exhibiting better emulsification and stability, and can reduce or even replace fat in heavy-oil cakes.

Description

Technical Field

[0001] This invention belongs to the field of food ingredient technology, specifically relating to a method for preparing a complex fat analog for low-fat, heavy-oil cakes and the prepared product thereof. Background Technology

[0002] Fat, as an important nutrient in food, has long been considered a major source of energy and satiety. It also provides the body with beneficial components such as fat-soluble vitamins and essential fatty acids. Fat plays a crucial role in the taste, flavor, and texture of food. Baked goods are a mainstream food worldwide, with cakes holding a pivotal position in the baking industry. Pound cakes, in particular, are beloved by consumers for their smooth texture, excellent flavor, and appealing color. The main ingredients of pound cakes are butter, flour, eggs, and sugar, with butter content reaching up to 40%. Besides imparting a unique flavor, the primary function of fat in pound cakes is to stabilize air incorporated during dough mixing and air bubbles generated during baking, thus contributing to the cake's soft and fluffy texture.

[0003] Rich, buttery cakes are very popular in China due to their smooth texture and good flavor, but they require a large amount of butter to maintain their excellent sensory properties. However, excessive fat intake can lead to obesity, increasing the risk of high cholesterol, diabetes, cardiovascular and cerebrovascular diseases, and negatively impacting consumers' health. Directly reducing the fat content in rich, buttery cakes would result in a decrease in flavor, texture, and mouthfeel, reducing consumer acceptance. Fat analogs are generally used in the production of high-fat foods because they can mimic the physicochemical, textural, and sensory properties of fat in food while reducing its fat content and calories.

[0004] Currently, fat substitutes are generally classified into single-fat mimics and complex fat substitutes. Single-fat substitutes can be further divided into lipid-based, protein-based, and carbohydrate-based fat mimics. The application of lipid matrix mimics is limited due to their tendency to cause anal leakage and osmotic diarrhea. Protein-based and carbohydrate matrix fat mimics have seen increased use in recent years due to their wide availability of raw materials and food safety. However, single-matrix fat mimics cannot fully meet the functional requirements of different foods. For fat substitutes used in pound cakes, good solid-state characteristics similar to butter are required, along with high emulsifying properties and emulsion stability among the components. Summary of the Invention

[0005] (a) Technical problems to be solved

[0006] This invention aims to solve the following technical problems existing in the prior art or related technologies:

[0007] Existing fat analogs used in heavy oil cakes suffer from insufficient emulsifying properties and emulsion stability.

[0008] (II) Technical Solution

[0009] To solve the above-mentioned technical problems, the present invention provides a complex fat analog for low-fat heavy oil cakes and a method for preparing the complex fat analog, the specific technical solution of which is as follows:

[0010] A complex fat analog for low-fat, heavy-oil cakes, comprising a soy protein isolate solution, a pectin solution, and an acidic or alkaline solution for adjusting pH; wherein the concentration (m / v) of the soy protein isolate solution is 0.5%-2.0%; the concentration (m / v) of the pectin solution is 1%-3%; and the weight ratio of the soy protein isolate solution to the pectin solution is: soy protein isolate solution: pectin solution = (1-4):(1-4).

[0011] Preferably, the concentration (m / v) of the soy protein isolate solution is 1.0%.

[0012] Preferably, the concentration (m / v) of the pectin solution is 2%.

[0013] Another object of the present invention is to provide a method for preparing a complex fat mimic, the steps of which are as follows:

[0014] (1) Prepare soy protein isolate solution and pectin solution respectively;

[0015] (2) The soy protein isolate solution prepared in step (1) and the pectin solution are mixed in a weight ratio of (1-4):(1-4) to obtain a composite solution.

[0016] (3) Adjust the pH of the composite solution in step (2) to the isoelectric point of soy protein isolate; after adjustment, add the solution at 80℃-90℃ for 25~30min.

[0017] Preferably, in step (1), the soy protein isolate solution is prepared by dissolving soy protein isolate in deionized water, controlling the pH to be less than 4.6, stirring for 1 hour and then letting it stand to obtain a solution with a concentration of 0.5%-1.5%.

[0018] Preferably, in step (1), the pectin solution is prepared by dissolving pectin in deionized water, mixing thoroughly, and then allowing it to stand to obtain a solution with a concentration of 1%-3%.

[0019] Preferably, step (3) involves adjusting the pH using 0.5M NaOH or 1M HCl.

[0020] Preferably, step (3) involves heating the solution at 90°C for 30 minutes.

[0021] More preferably, the standing period is 10 hours at 4°C.

[0022] (III) Beneficial Effects

[0023] Compared with the prior art, the beneficial effects obtained by the present invention are as follows:

[0024] I. The raw materials of this invention are soy protein isolate and pectin, which have excellent properties such as being non-toxic, biocompatible, abundant in source, and inexpensive, making them ideal raw materials for preparing complex fat mimics.

[0025] Second, the composite fat analog prepared by this invention can better simulate the properties of butter than a single fat analog, and has better emulsification and stability. It can reduce or even replace fat in heavy oil cakes.

[0026] Third, this invention uses self-assembly technology to prepare a complex fat analog for low-fat heavy oil cakes. This method is simple and efficient. In the whole process, no other chemical reagents are used except for the acid or alkali used to adjust the pH of the solution. It is a green preparation method and has universal applicability. Detailed Implementation

[0027] The embodiments of the present invention are described in detail below, but the present invention can be implemented by a variety of different embodiments as defined and covered by the claims.

[0028] Unless otherwise stated, the raw materials, reagents, devices, and equipment used in the following embodiments are all conventional raw materials, reagents, devices, and equipment in the art, and can be obtained by those skilled in the art through commercial channels.

[0029] Example 1

[0030] This embodiment provides a complex fat mimic for low-fat, heavy-oil cakes, and its specific preparation method is as follows:

[0031] (1) Preparation of soy protein isolate solution: Mix soy protein isolate with deionized water, adjust the pH of the solution to less than 4.6, stir for 1 h, the concentration of soy protein isolate solution is 1% (m / v), and after standing at 4℃ for 10 h, hydrated protein solution is obtained.

[0032] (2) Preparation of pectin solution: Dissolve pectin in deionized water and stir for 1 h. The concentration of pectin solution is 2% (m / v). After standing at 4℃ for 10 h, hydrated polysaccharide solution is obtained.

[0033] (3) Preparation of composite solution: Four parts by weight of pectin solution in step (2) are slowly added to one part by weight of soy protein isolate solution in step (1) under magnetic stirring. Stir for 2 hours to obtain a composite solution with a soy protein isolate to pectin ratio of 4:1.

[0034] (4) Preparation of complex fat analog: Adjust the pH of the complex solution obtained in step (3) to the isoelectric point of soy protein isolate with 0.5 mol / L NaOH or 1 mol / L HCl, and heat it in a 90℃ water bath for 30 min to obtain a delicate and stable low-fat heavy oil cake complex fat analog.

[0035] Example 2

[0036] This embodiment provides a complex fat mimic for low-fat, heavy-oil cakes, and its specific preparation method is as follows:

[0037] (1) Preparation of soy protein isolate solution: Mix soy protein isolate with deionized water, adjust the pH of the solution to less than 4.6, stir for 1 h, the concentration of soy protein isolate solution is 1% (m / v), and after standing at 4℃ for 10 h, hydrated protein solution is obtained.

[0038] (2) Preparation of pectin solution: Dissolve pectin in deionized water and stir for 1 h. The concentration of pectin solution is 2% (m / v). After standing at 4℃ for 10 h, hydrated polysaccharide solution is obtained.

[0039] (3) Preparation of composite solution: Two parts by weight of pectin solution from step (2) are slowly added to one part by weight of protein solution from step (1) under magnetic stirring. Stir for 2 hours to obtain a composite solution with a ratio of 2:1 between soy protein isolate and pectin.

[0040] (4) Preparation of complex fat analog: Adjust the pH of the complex solution obtained in step (3) to the isoelectric point of soy protein isolate with 0.5 mol / L NaOH or 1 mol / L HCl, and heat it in a 90℃ water bath for 30 min to obtain a delicate and stable low-fat heavy oil cake complex fat analog.

[0041] Example 3

[0042] This embodiment provides a complex fat mimic for low-fat, heavy-oil cakes, and its specific preparation method is as follows:

[0043] (1) Preparation of soy protein isolate solution: Mix soy protein isolate with deionized water, adjust the pH of the solution to less than 4.6, stir for 1 h, the concentration of soy protein isolate solution is 1% (m / v), and after standing at 4℃ for 10 h, hydrated protein solution is obtained.

[0044] (2) Preparation of pectin solution: Dissolve pectin in deionized water and stir for 1 h. The concentration of pectin solution is 2% (m / v). After standing at 4℃ for 10 h, hydrated polysaccharide solution is obtained.

[0045] (3) Preparation of composite solution: One part by weight of pectin solution in step (2) is slowly added to one part by weight of protein solution in step (1) under magnetic stirring, and stirred for 2 h to obtain a composite solution with a ratio of 1:1 of soy protein isolate and pectin.

[0046] (4) Preparation of complex fat analog: Adjust the pH of the complex solution obtained in step (3) to the isoelectric point of soy protein isolate with 0.5 mol / L NaOH or 1 mol / L HCl, and heat it in a 90℃ water bath for 30 min to obtain a delicate and stable low-fat heavy oil cake complex fat analog.

[0047] Example 4

[0048] This embodiment provides a complex fat mimic for low-fat, heavy-oil cakes, and its specific preparation method is as follows:

[0049] (1) Preparation of soy protein isolate solution: Mix soy protein isolate with deionized water, adjust the pH of the solution to less than 4.6, stir for 1 h, the concentration of soy protein isolate solution is 1% (m / v), and after standing at 4℃ for 10 h, hydrated protein solution is obtained.

[0050] (2) Preparation of pectin solution: Dissolve pectin in deionized water and stir for 1 h. The concentration of pectin solution is 2% (m / v). After standing at 4℃ for 10 h, hydrated polysaccharide solution is obtained.

[0051] (3) Preparation of composite solution: One part by weight of pectin solution in step (2) is slowly added to two parts by weight of protein solution in step (1) under magnetic stirring, and stirred for 2 h to obtain a composite solution with a ratio of 1:2 of soy protein isolate and pectin.

[0052] (4) Preparation of complex fat analog: Adjust the pH of the complex solution obtained in step (3) to the isoelectric point of soy protein isolate with 0.5 mol / L NaOH or 1 mol / L HCl, and heat it in a 90℃ water bath for 30 min to obtain a delicate and stable low-fat heavy oil cake complex fat analog.

[0053] Example 5

[0054] This embodiment provides a complex fat mimic for low-fat, heavy-oil cakes, and its specific preparation method is as follows:

[0055] (1) Preparation of soy protein isolate solution: Mix soy protein isolate with deionized water, adjust the pH of the solution to less than 4.6, stir for 1 h, the concentration of soy protein isolate solution is 1% (m / v), and after standing at 4℃ for 10 h, hydrated protein solution is obtained.

[0056] (2) Preparation of pectin solution: Dissolve pectin in deionized water and stir for 1 h. The concentration of pectin solution is 2% (m / v). After standing at 4℃ for 10 h, hydrated polysaccharide solution is obtained.

[0057] (3) Preparation of composite solution: One part by weight of pectin solution in step (2) is slowly added to four parts by weight of protein solution in step (1) under magnetic stirring, and stirred for 2 h to obtain a composite solution with a ratio of 1:4 of soy protein isolate and pectin.

[0058] (4) Preparation of complex fat analog: Adjust the pH of the complex solution obtained in step (3) to the isoelectric point of soy protein isolate with 0.5 mol / L NaOH or 1 mol / L HCl, and heat it in a 90℃ water bath for 30 min to obtain a delicate and stable low-fat heavy oil cake complex fat analog.

[0059] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing a complex fat mimic for low-fat, heavy-oil cakes, characterized in that, The steps are as follows: (1) Prepare soy protein isolate solution and pectin solution respectively; the concentration m / v of the soy protein isolate solution is 0.5%-2.0%; the concentration m / v of the pectin solution is 1%-3%; the soy protein isolate solution is prepared by dissolving soy protein isolate in deionized water, controlling the pH to be less than 4.6, stirring for 1 hour and then letting it stand. (2) The soy protein isolate solution prepared in step (1) and the pectin solution are mixed in a weight ratio of (1-4):(1-4) to obtain a composite solution. (3) Adjust the pH of the composite solution in step (2) to the isoelectric point of soy protein isolate; after adjustment, heat the solution at 80℃-90℃ for 25~30min.

2. The preparation method according to claim 1, characterized in that, The concentration m / v of the soy protein isolate solution is 1.0%.

3. The preparation method according to claim 1, characterized in that, The concentration (m / v) of the pectin solution is 2%.

4. The preparation method according to claim 1, characterized in that, Step (1) The concentration of the soy protein isolate solution is 0.5%-1.5%.

5. The preparation method according to claim 1, characterized in that, Step (1) to prepare pectin solution involves dissolving pectin in deionized water, mixing thoroughly, and then allowing it to stand to obtain a solution with a concentration of 1%-3%.

6. The preparation method according to claim 1, characterized in that, Step (3) pH adjustment is done with 0.5M NaOH or 1M HCl.

7. The preparation method according to claim 1, characterized in that, Step (3) Adjust the solution to be heated at 90°C for 30 minutes.

8. The preparation method according to claim 4 or 5, characterized in that, The standing period is 10 hours at 4°C.

9. The composite fat mimicry prepared by the preparation method according to any one of claims 1-7.