A micro-nano starch-based fat mimetic and its preparation method and application

Abstract

This invention relates to a fat mimic based on micro / nano-sized starch, its preparation method, and its application. The preparation method of the fat mimic includes: S1: providing a potato starch solution with a concentration of 15-20%; S2: adding 35-50 u / g of α-amylase (with an enzyme activity of 10000 u / g) based on the mass of potato starch, and enzymatically hydrolyzing at 85-90℃ for 5-15 min to obtain a potato starch enzymatically hydrolyzed fat mimic with a DE value of 2-3; S3: adjusting the potato starch enzymatically hydrolyzed fat mimic to a concentration of 1-5%, and using dynamic ultra-high pressure microfluidic technology at a pressure of 180-200 MPa for 6-12 cycles of micro-nano-sized potato starch fat mimic to obtain a particle size between 500-700 nm. Compared with enzymatically hydrolyzed fat mimics, the micro-nano-scale potato starch fat mimics prepared in this invention have significantly improved oil retention, emulsification, emulsification stability, sedimentation, and apparent viscosity. This is beneficial for increasing their fat substitution rate in food and developing low-fat or fat-free foods with a more delicate texture and better sensory experience and textural expectations for consumers.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a fat mimic based on micro-nano starch, its preparation method, and its application. Background Technology

[0002] Excessive intake of high-oil and high-fat foods can easily lead to obesity and cardiovascular diseases, prompting more and more people to seek healthier, low-fat foods. Fat mimics, being non-toxic, harmless, and easily digested and absorbed by the human body, can significantly reduce fat intake while satisfying people's sensory enjoyment of food. Therefore, the development of fat mimics and their application in low-fat and fat-free foods has become a research hotspot in the food industry both domestically and internationally.

[0003] Potatoes are a widely cultivated crop after wheat, rice, and corn. Compared to other starches, potato starch possesses many superior physicochemical properties that are irreplaceable. Compared to other starch raw materials, potato starch has lower protein and fat content, exhibits less sedimentation and retrogradation in starch paste, and lacks the typical grain flavor of corn and wheat. Currently, methods for preparing potato starch fat mimics include enzymatic hydrolysis, chemical methods, physical methods, and composite modification methods. Compared to chemical methods, enzymatic hydrolysis and physical modification methods have attracted significant attention due to their high safety profile. Enzymatic hydrolysis for preparing potato starch fat mimics is a current research hotspot, while reports on physical methods for preparing potato starch fat mimics are rare. Enzymatic hydrolysis of potato starch yields maltodextrins with different DE values ​​(glucose equivalent values), but only maltodextrins with DE values ​​between 2 and 3 can bind with water in food, providing a creamy lubricity and producing rheological properties similar to fat. These are called fat mimics and can replace fat in food. However, the particle size of fat mimics after single enzymatic hydrolysis is generally between 2 and 10 micrometers. Although this improves the water-holding capacity, emulsifying properties, and emulsion stability of fat mimics to some extent, and maintains the product flavor, the enzymatically hydrolyzed starch-based fat mimics can only partially replace the fat content in the product. When the fat content in a food product is replaced by more than 20% by starch-based fat mimics, the taste of the food is significantly different from that of food made from real fat, and the texture is uneven, resulting in an unsatisfactory substitution effect. The fundamental reason for this result is that when the fat substitution rate of starch-based fat mimics in food is too high (exceeding 20%), the large particles of starch-based fat mimics begin to impact the sensory papillae on the tongue, affecting or masking the original fat taste.

[0004] Therefore, the key issue in improving the substitution rate of starch-based fat analogs in food is how to obtain fat analogs with finer particles (micro-nano scale) based on the traditional enzymatic hydrolysis preparation of fat analogs. Summary of the Invention

[0005] (a) Technical problems to be solved

[0006] To address the technical problems of large particle size and low fat substitution rate of enzymatically hydrolyzed fat mimics in existing technologies, this invention provides a method for preparing fat mimics based on micro-nano starch. The starch-based fat mimics prepared by this method can achieve a particle size of micro-nano, which is smaller than the oral threshold. This greatly improves the functional properties of fat mimics, such as oil retention, emulsification, emulsion stability, sedimentation, and apparent viscosity. This is beneficial for increasing the fat substitution rate of fat mimics in food and developing low-fat or fat-free foods with a more delicate texture and better sensory experience and textural expectations for consumers.

[0007] (II) Technical Solution

[0008] In a first aspect, the present invention provides a method for preparing a fat mimic based on micro / nano-scale starch, comprising the following steps:

[0009] S1: Using potato starch as raw material, add water to prepare a potato starch solution with a mass percentage concentration of 15-20%.

[0010] S2: Based on the mass of potato starch, add 35-50 u / g of α-amylase with an enzyme activity of 10000 u / g to the potato starch solution, and enzymatically hydrolyze at 85-90℃ for 5-15 min to obtain potato starch enzymatically hydrolyzed fat mimicry with a DE value of 2-3.

[0011] S3: Add water to the potato starch enzymatic hydrolysis fat mimicry to prepare a solution with a mass concentration of 1-5%. Use dynamic ultra-high pressure microfluidic technology to perform micronization treatment 6-12 times at a pressure of 180-200 MPa to obtain micro-nano-scale potato starch fat mimicry with a particle size between 500-700 nm.

[0012] According to a preferred embodiment of the present invention, the specific steps of S1 include: cleaning the container, adding potato starch, adding water, and stirring to completely dissolve the potato starch to obtain a potato starch solution with a concentration of 15-20%.

[0013] According to a preferred embodiment of the present invention, the specific steps of S2 include: placing the potato starch solution in a constant temperature water bath at 90°C, adding α-amylase for enzymatic hydrolysis, and after enzymatic hydrolysis for 5-15 minutes, transferring it to a boiling water bath to inactivate the enzyme for at least 5 minutes. After the enzyme inactivation is completed, drying is performed to obtain dry powder of potato starch enzymatic hydrolysate fat mimicry.

[0014] According to a preferred embodiment of the present invention, the specific steps of S3 include: adjusting the mass concentration of the dry powder of potato starch enzymatic hydrolysis fat mimicry to 1-5% by adding water; micronizing the potato starch fat mimicry using dynamic ultra-high pressure microfluidic jet; then homogenizing it using a homogenizer; measuring the particle size and polymer dispersion index using a nano-laser particle size analyzer; and drying it to obtain micro-nano-scale dry powder of potato starch fat mimicry.

[0015] According to a preferred embodiment of the present invention, the concentration of the potato starch solution in S1 is 18-19%; in S2, the amount of α-amylase added is 35-45 u / g based on the mass of potato starch, the enzymatic hydrolysis temperature is 90°C, and the enzymatic hydrolysis time is 5-15 min (more preferably 5-10 min). Under the aforementioned conditions, the DE value of the obtained potato starch enzymatic hydrolysate fat mimic is exactly 2.4, giving the potato starch optimal oil holding capacity, emulsifying properties, and emulsion stability.

[0016] According to a preferred embodiment of the present invention, in step S3, water is added to the potato starch enzymatic hydrolysis fat mimic with a DE value of 2-3 to adjust the concentration to 3-4%. Dynamic ultra-high pressure microfluidic technology is then used to perform cyclic microparticle treatment 10 times at a pressure of 180-200 MPa to obtain micro / nano-sized potato starch fat mimic. Under these treatment conditions, the average particle size of the micro / nano-sized potato starch fat mimic is 532.4 nm (less than the oral threshold), and the polymer dispersion index is 0.488.

[0017] Secondly, the present invention also provides a fat mimicry based on micro-nano starch, which is prepared by the preparation method of any of the above embodiments.

[0018] Thirdly, the present invention provides a low-fat food in which more than 30% of the fat is replaced by a fat mimic based on micro-nano starch from any of the above embodiments.

[0019] Preferably, the low-fat food is a chiffon cake or ice cream; the fat mimic based on micro-nano starch has a maximum fat substitution rate of 35% in chiffon cake and 60% in ice cream.

[0020] Preferably, when preparing chiffon cakes or ice cream, the dry powder based on micro / nano-sized potato starch fat mimicry is formulated to a percentage concentration of 25% as a fat substitute.

[0021] Chiffon cake or ice cream.

[0022] Preferably, the fat mimicry based on micro-nano starch prepared in any of the above embodiments is used to replace part of the fat in the production of a low-fat chiffon cake or its premix powder.

[0023] (III) Beneficial Effects

[0024] (1) This invention uses potato starch as raw material to prepare fat analogs. Potato starch has a large output, wide range of applications, high efficiency, low cost and is easily absorbed and utilized by the human body. The fat analogs prepared by it are low in calories, have no toxic side effects and excellent functional properties. They can significantly reduce the amount of fat used in food and provide a good source for the development of low-fat and fat-free foods.

[0025] (2) This invention employs dynamic ultra-high pressure microfluidic technology to micronize enzymatically hydrolyzed fat mimics. Compared to other methods, it features higher pressure and faster flow rate, resulting in greater collision opportunities for small particles in the material, leading to better material crushing and higher efficiency. Furthermore, this method is purely physical, without introducing exogenous modifiers, ensuring good safety, short processing time, minimal impact on the nutritional properties of the material, and low energy consumption. It effectively reduces the particle size of fat mimics and allows for continuous production, making it a highly efficient, safe, and environmentally friendly micronization technology.

[0026] (3) In this invention, potato starch is dissolved into a starch solution, and potato starch enzymatic fat mimicry is obtained by enzymatic hydrolysis. Then, dynamic ultra-high pressure microfluidic technology is used to process the solution to obtain micro-nano-scale potato starch fat mimicry. The optimal micro-nano-scale potato starch fat mimicry is obtained by optimizing the concentration of substrate (starch solution), the amount of α-amylase added, the hydrolysis time, the concentration of enzymatic fat mimicry treated by dynamic ultra-high pressure microfluidic treatment, the treatment pressure, and the number of treatments. Multiple fat mimicry properties (oil holding capacity, emulsification, emulsification stability, sedimentation, swelling, solubility, apparent viscosity, etc.) are achieved.

[0027] (4) In a preferred embodiment of the present invention, the DE value of the fat mimicry after enzymatic hydrolysis of potato starch is 2.40, which meets the requirements for the DE value of fat mimicry, and its oil holding capacity, emulsifying properties, and emulsification stability are optimal at a DE value of 2.40. Furthermore, the particle size of the fat mimicry with a DE value of 2.40 after dynamic ultra-high pressure treatment reaches the micro-nano level (532.40 nm), which is smaller than the oral threshold (approximately 3 micrometers), greatly improving the functional properties of the fat mimicry, such as oil holding capacity, emulsifying properties, emulsification stability, sedimentation properties, and apparent viscosity. These improvements in the quality of potato starch fat mimicry have significantly expanded its application range and accelerated the development of low-fat or fat-free foods. Attached Figure Description

[0028] Figure 1 The effect of different amounts of α-amylase added in Example 1 and Comparative Examples 1-4 on the DE value of the enzymatic hydrolysis products.

[0029] Figure 2 The effect of different enzymatic hydrolysis times on the DE value of the enzymatic hydrolysis products in Example 1 and Comparative Examples 5-8.

[0030] Figure 3 The effect of different potato starch solution concentrations on the DE value of enzymatic hydrolysis was investigated in Examples 1 and Comparative Examples 9-12.

[0031] Figure 4 The graph shows the changes in water-holding capacity of potato starch enzymatically hydrolyzed fat mimics with different DE values ​​at concentrations of 10% and 30%.

[0032] Figure 5 The curves showing the changes in oil retention of potato starch enzymatically hydrolyzed fat mimics with different DE values ​​at concentrations of 10% and 30%.

[0033] Figure 6 Using potato starch enzymatic hydrolysis fat mimicry as a reference, the effects of different dynamic ultra-high pressure microjet treatment pressures on the particle size and dispersion index of the fat mimicry in Example 1 and Comparative Examples 13-16 were compared.

[0034] Figure 7 Using potato starch enzymatic hydrolysis fat mimicry as a reference, the effects of different treatment times at a dynamic ultra-high pressure microjet treatment pressure of 200 MPa on the particle size and dispersion index of the fat mimicry were compared in Examples 1-2 and Comparative Examples 17-19.

[0035] Figure 8 Using potato starch enzymatically hydrolyzed fat mimicry as a reference, the effects of different concentrations of enzymatically hydrolyzed fat mimicry in Example 1 and Comparative Examples 20-23 on the particle size and dispersion index of the fat mimicry after 10 cycles of dynamic ultra-high pressure microjet circulation treatment were compared.

[0036] Figure 9 The graph shows the apparent viscosity of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry from Example 1 as a function of shear rate.

[0037] Figure 10 This is a comparison of the transparency and sedimentation properties of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry from Example 1.

[0038] Figure 11 This is a comparison diagram of the Zats potentials of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry in Example 1.

[0039] Figure 12 This is a comparison chart of the emulsifying properties, emulsion stability, and oil retention of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry of Example 1.

[0040] Figure 13 This is a comparison chart of the solubility and expansion of the micro / nano fat mimicry and the enzymatically hydrolyzed fat mimicry in Example 1.

[0041] Figure 14 This is a comparison of the thermogravimetric curves of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry in Example 1.

[0042] Figure 15 SEM images showing the microstructure of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry of Example 1.

[0043] Figure 16 The Fourier transform infrared spectra of the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry of Example 1 are shown.

[0044] Figure 17 The graph shows the change in specific volume of chiffon cake as the fat substitution rate increases when using micro-nano fat mimics to prepare chiffon cakes in Examples 3-9.

[0045] Figure 18 The graph shows the change in cake hardness as the fat substitution rate increases when chiffon cakes are prepared using enzymatically hydrolyzed fat mimics and micro / nano fat mimics in Examples 3-9.

[0046] Figure 19 A graph showing the change in the chewiness of chiffon cake as the fat substitution rate increases when using enzymatically hydrolyzed fat mimics and micro / nano fat mimics.

[0047] Figure 20 The graph shows the change in elasticity of chiffon cake as the fat substitution rate increases when using enzymatically hydrolyzed fat mimics and micro / nano fat mimics to prepare chiffon cakes in Examples 3-9.

[0048] Figure 21 The graph shows the change in the resilience of chiffon cake as the fat substitution rate increases when using enzymatically hydrolyzed fat mimics and micro / nano fat mimics to prepare chiffon cakes in Examples 3-9.

[0049] Figure 22 The graph shows the relationship between the sensory scores (texture, elasticity, cross-sectional texture, and appearance) and fat substitution rate of chiffon cakes prepared using enzymatically hydrolyzed fat mimics and micro / nano fat mimics in Examples 3-9.

[0050] Figure 23 The graphs show the change in viscosity of ice cream as the fat substitution rate increases when ice cream is prepared using micro-nano fat mimics in Examples 10-15.

[0051] Figure 24 The graph shows the change in the overrun (%) of ice cream as the fat substitution rate increases when ice cream is prepared using micro-nano fat mimics in Examples 10-15.

[0052] Figure 25 The graph shows the change in hardness (g) of ice cream as the fat substitution rate increases when ice cream is prepared using micro-nano fat mimics in Examples 10-15.

[0053] Figure 26 The graphs show the melting rate of ice cream as the fat substitution rate increases when ice cream is prepared using micro / nano fat mimics in Examples 10-15.

[0054] Figure 27 Examples 10-15 are radar graphs showing the relationship between sensory evaluation (color, texture, taste, and aroma) and fat substitution rate when ice cream is prepared using micro-nano fat mimics. Detailed Implementation

[0055] To better explain and facilitate understanding of the present invention, the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0056] Dynamic ultra-high pressure microfluidics (DHPM) is a physical modification method that alters the molecular structure of materials and reduces the size of suspended particles due to the harsh processing conditions. However, this technology is currently mainly used for starch modification and the modification of short-chain amylose (non-fat mimics) after starch hydrolysis to improve the gelling and viscoelastic properties of starch. Research on its application to the micronization of fat mimics with a DE value between 2 and 3 after starch hydrolysis for the development of low-fat foods is rarely reported.

[0057] This invention provides a method for preparing a fat mimic based on micro / nano-scale starch, comprising the following steps:

[0058] S1: Using potato starch as raw material, add water to prepare a potato starch solution with a mass percentage concentration of 15-20%.

[0059] S2: Based on the mass of potato starch, add 35u / g-50u / g of α-amylase with an enzyme activity of 10000u / g to the potato starch solution, and enzymatically hydrolyze at 85-90℃ for 5-15 min to obtain potato starch enzymatically hydrolyzed fat mimic, with a DE value of 2-3.

[0060] S3: Add water to the potato starch enzymatic hydrolysis fat mimicry to prepare a solution with a mass concentration of 1-5%. Use dynamic ultra-high pressure microfluidic technology to perform micronization treatment 6-12 times at a pressure of 180-200 MPa to obtain micro-nano-scale potato starch fat mimicry with a particle size between 500-700 nm.

[0061] The specific steps of S1 include: cleaning the container, adding potato starch, adding water, stirring to completely dissolve the potato starch, and obtaining a potato starch solution with a concentration of 15-20%.

[0062] The specific steps of S2 include: placing the potato starch solution in a constant temperature water bath at 90°C, adding α-amylase for enzymatic hydrolysis, and after hydrolysis for 5-15 minutes, transferring it to a boiling water bath to inactivate the enzyme for at least 5 minutes. After inactivation, drying is performed to obtain dry powder of potato starch enzymatic hydrolysate fat mimicry.

[0063] The specific steps of S3 include: adjusting the mass concentration of the dry powder of potato starch enzymatic hydrolysis fat mimicry to 1-5% by adding water; micronizing the potato starch fat mimicry using dynamic ultra-high pressure microfluidic jet; homogenizing the powder using a homogenizer; measuring the particle size and polymer dispersion index using a nano-laser particle size analyzer; and drying the powder to obtain micro-nano-sized dry powder of potato starch fat mimicry.

[0064] In S1, when the potato starch solution concentration was 18-19%, the α-amylase addition amount in S2 was 45 u / g based on the mass of potato starch, the enzymatic hydrolysis temperature was 90℃, and the hydrolysis time was 10 min. Under these conditions, the DE value of the obtained potato starch enzymatically hydrolyzed fat mimic was 2.4. At this point, the enzymatically hydrolyzed starch exhibited optimal oil and water holding capacity, emulsifying properties, and emulsion stability, resulting in the best fat mimicry effect.

[0065] α-Amylase hydrolyzes a large number of starch molecules into smaller molecules, producing dextrin-like substances such as polysaccharides and maltose. When dissolved in water, these substances form a gel with a three-dimensional network structure, retaining a large amount of water and exhibiting a fluidity similar to fat. Mild hydrolysis of starch can form a soft, reversible gel that dissolves instantly in the mouth, creating a fat-like texture. When the DE value of enzymatically hydrolyzed potato starch is 2.40, its water-holding and oil-holding properties are optimal.

[0066] According to a preferred embodiment of the present invention, in S3, water is added to the potato starch enzymatic hydrolysis fat mimic with a DE value of 2-3 to adjust the concentration to 3-4%, and the micronization treatment is carried out 10 times under a pressure of 200 MPa using dynamic ultra-high pressure microfluidic technology to obtain micro-nano-scale potato starch fat mimic with an average particle size of 532.4 nm (less than the oral threshold) and a polymer dispersion index of 0.488.

[0067] Before dynamic ultra-high pressure microjets were used for cyclic treatment, the average particle size of the potato starch enzymatic hydrolysate fat mimic was 3550.33 nm. After 10 cycles of micronization treatment at a pressure of 200 MPa, the particle size decreased to 532.40 nm, and the polymer dispersion index decreased from 1.00 to 0.448. The particle size value was lower than the oral threshold.

[0068] Secondly, the present invention also provides a fat mimicry based on micro-nano starch, which is prepared by the preparation method of any of the above embodiments.

[0069] Thirdly, the present invention provides a low-fat food in which more than 30% of the fat is replaced by a fat mimic based on micro-nano starch from any of the above embodiments.

[0070] Preferably, the low-fat food is a chiffon cake or ice cream; the fat mimicry based on micro / nano-sized starch has a maximum fat substitution rate of 35% in chiffon cake and 60% in ice cream. Using the micro / nano-sized starch-based fat mimicry provided by this invention, the maximum fat substitution rate is 35% when preparing chiffon cake; and when the fat substitution rate is 60% when preparing ice cream, the ice cream achieves optimal sensory scores in terms of overrun, hardness, melting rate, color, aroma, texture, and taste.

[0071] Preferably, when preparing chiffon cakes or ice cream, the dry powder of the micro-nano-scale potato starch fat mimic prepared in this invention is formulated to a percentage concentration of 25% for use as a fat substitute in chiffon cakes and ice cream.

[0072] Preferably, the fat mimicry based on micro-nano starch prepared in any of the above embodiments is used to replace part of the fat in the production of a low-fat chiffon cake or its premix powder.

[0073] The potato starch-based fat mimicry prepared by this invention can be used in the development of low-fat foods to significantly increase the fat substitution rate for the preparation of low-fat foods, making the low-fat foods more delicate in taste, and enabling consumers to obtain a better sensory experience and texture expectations (including consumers' expectations for the hardness, viscosity, elasticity, and crispness of the food).

[0074] The present invention will be described below with reference to preferred embodiments and comparative examples. In this application, unless otherwise specified, "%" refers to mass concentration.

[0075] Example 1

[0076] This embodiment prepares a fat mimic based on micro / nano-scale starch, and the steps are as follows:

[0077] (1) Wash the utensils with clean water, place them on a clean bench to dry, add potato starch and water, stir evenly, and obtain a potato starch solution with a mass concentration of 15%.

[0078] (2) Place the potato starch solution in a water bath at 90°C, add 45 u / g of α-amylase according to the mass of dry potato starch, stir and hydrolyze for 10 min, then treat in a boiling water bath for 5 min to achieve enzyme inactivation. After hydrolysis, obtain potato starch hydrolysate fat analog, dry to obtain dry powder for later use.

[0079] (3) Mix potato starch enzymatic hydrolysis fat analog with water and stir to prepare a 3% potato starch enzymatic hydrolysis fat analog solution. Use dynamic ultra-high pressure microjet technology to circulate the solution 10 times at a pressure of 200 MPa to obtain micro-nano-scale potato starch fat analog. Dry it for later use.

[0080] Example 2

[0081] In this embodiment, the number of dynamic ultra-high pressure microjet treatments in step (3) of Example 1 is adjusted from 10 to 12. Other conditions are the same as in Example 1, and micro / nano-sized potato starch fat mimics are obtained and dried for later use.

[0082] Comparative Examples 1-4

[0083] Comparative Example 1 is based on Example 1, with the "45 u / g α-amylase" in step (2) changed to 35 u / g; Comparative Example 2 is changed to 40 u / g; Comparative Example 3 is changed to 50 u / g; and Comparative Example 4 is changed to 55 u / g. The enzyme activity unit of the α-amylase used in this application is 10000 u / g.

[0084] The degree of enzymatic hydrolysis of potato starch solution by different amounts of α-amylase was compared using glucose equivalent value (DE value) as the evaluation index.

[0085] The reducing sugar content was determined by direct titration according to GB 5009.7—2016, "National Food Safety Standard - Determination of Reducing Sugars in Food". The total solids content was determined using an Abbe refractometer.

[0086] The degree of enzymatic hydrolysis of potato starch in Example 1 and Comparative Examples 1-4 was measured, and the DE values ​​were as follows: Figure 1 As shown.

[0087] Depend on Figure 1 It is observed that the DE value of the enzymatic hydrolysate gradually increases with increasing enzyme dosage. When the enzyme dosage reaches 55 u / g, the DE value of the enzymatic hydrolysate is 3, which does not meet the requirements for a fat mimic. Therefore, the enzyme dosage should be less than 55 u / g, preferably 35-50 u / g. Specifically, before the enzyme dosage reaches 45 u / g, the DE value of the enzymatic hydrolysate increases rapidly with increasing enzyme dosage. However, after reaching 45 u / g, the rate of increase in the DE value with increasing enzyme dosage slows down. Therefore, an enzyme dosage of 35-45 u / g maintains the DE value between 2 and 3, meeting the requirements for a fat mimic, while also saving on enzyme usage and costs.

[0088] Comparative Examples 5-8

[0089] Comparative Example 5 is based on Example 1, with step (2) "enzymatic hydrolysis for 10 min" changed to enzymatic hydrolysis for 5 min, Comparative Example 6 is changed to enzymatic hydrolysis for 15 min, Comparative Example 7 is changed to enzymatic hydrolysis for 20 min, and Comparative Example 8 is changed to enzymatic hydrolysis for 25 min.

[0090] Using glucose equivalent value (DE value) as the evaluation index, the effects of different enzymatic hydrolysis times on the degree of enzymatic hydrolysis of potato starch solution were compared when using 45 u / g α-amylase.

[0091] The reducing sugar content was determined according to the direct titration method in GB 5009.7—2016, "National Food Safety Standard - Determination of Reducing Sugars in Food". The total solids content was determined using an Abbe refractometer. The DE values ​​of the enzymatically hydrolyzed fat mimics from Example 1 and Comparative Examples 5-8 were determined, and the results are as follows: Figure 2 As shown.

[0092] Depend on Figure 2 It can be seen that the DE value generally increases with increasing enzymatic hydrolysis time. When the enzymatic hydrolysis time exceeds 15 min, the rate of increase in DE value slows down. With increasing enzymatic hydrolysis time, the degree of enzymatic hydrolysis improves, the reducing sugar content increases, and the DE value gradually increases. After the enzymatic hydrolysis time reaches 15 min, the interaction between the enzyme and potato starch in the reaction system is sufficient. Therefore, although the enzymatic hydrolysis time continues to increase, the rate of increase in DE value slows down. Within the enzymatic hydrolysis time range of 5-20 min, the DE value of the hydrolysate is between 2 and 3, which meets the DE value requirements for fat mimics. There is almost no difference in effect between enzymatic hydrolysis times of 15 min and 20 min. When the enzymatic hydrolysis time reaches 20-25 min, the DE value of the hydrolysate is greater than 3, which does not meet the DE value requirements for fat mimics. Therefore, the enzymatic hydrolysis time should not exceed 15 min, preferably 5-15 min, more preferably 5-10 min, and even more preferably 10 min, at which time the DE value of the hydrolysate is optimal.

[0093] Comparative Examples 9-12

[0094] Comparative Examples 9-12 are based on Example 1, with the potato starch solution in step (1) of “15% mass concentration” adjusted to 5%, 10%, 20%, and 25% mass concentration respectively.

[0095] The glucose equivalent value (DE value) was used as the evaluation index to compare the degree of enzymatic hydrolysis of potato starch solution using 45 u / g α-amylase at different substrate concentrations. The reducing sugar content was determined by direct titration according to GB 5009.7—2016, "National Food Safety Standard - Determination of Reducing Sugars in Food". Total solids content was determined using an Abbe refractometer.

[0096] The DE values ​​of Example 1 and Comparative Examples 9-12 were measured, and the results are as follows: Figure 3 As shown.

[0097] Depend on Figure 3 It is known that when the α-amylase addition is 45 u / g and the enzymatic hydrolysis time is 10 min, the DE value of potato starch fat mimics decreases with increasing starch solution substrate concentration. When the starch solution substrate concentration is 15-20%, the DE value is between 2-3, which meets the requirements for fat mimics. When the substrate concentration (potato starch solution concentration) is below 15%, the DE value of the enzymatic hydrolysis product is too high, while when the substrate concentration (potato starch solution concentration) is above 20%, the DE value of the enzymatic hydrolysis product is too low, both exceeding the range of 2-3. In summary, the potato starch solution concentration during enzymatic hydrolysis should be between 15-20%, more preferably between 18-19%.

[0098] In Example 1, Figure 4 and Figure 5 Curves showing the changes in water-holding capacity (tested using an aqueous solution of the enzymatically hydrolyzed fat mimicry) and oil-holding capacity (tested using an oil solution of soybean oil from the enzymatically hydrolyzed fat mimicry) of enzymatically hydrolyzed fat mimicry at concentrations of 10% and 30% for different DE values. Figure 5 It can be seen that when the DE value is 2.40, the enzymatically hydrolyzed fat mimic exhibits the highest water-holding and oil-holding capacities, demonstrating the best fat mimicry effect. Combined with... Figure 3 It is known that when the amount of α-amylase added is 35-45 u / g and the enzymatic hydrolysis time is 5-15 min (more preferably 5-10 min), and the substrate concentration is 18-19%, the DE value of potato starch hydrolysate can be about 2.4, at which point the optimal fat simulation effect can be obtained.

[0099] Comparative Examples 13-16

[0100] Comparative Examples 13-16 are based on Example 1, with the dynamic ultra-high pressure microjet treatment pressure in step (3) adjusted sequentially from 200 MPa to 120 MPa, 140 MPa, 160 MPa, and 180 MPa. The changes in particle size and polymer dispersion index of the potato starch fat simulants under different treatment pressures were compared using particle size and polymer dispersion index as evaluation indicators.

[0101] Using particle size and polymer dispersion index as evaluation indicators, the changes in particle size and polymer dispersion index of potato starch fat mimics after 10 cycles of dynamic ultra-high pressure microjets under different pressures were compared between Example 1 and Comparative Examples 13-16. The results are as follows: Figure 6 As shown.

[0102] Depend on Figure 6It can be seen that with the increase of dynamic ultra-high pressure microfluidic treatment pressure, the particle size and polymer dispersion index of potato starch fat simulants both decrease. The average particle size of the enzymatic hydrolysis group simulants (treatment pressure 0) is 3550.33 nm, and the polymer dispersion index is 1. The higher the microfluidic pressure, the stronger the impact force on the fat simulants, and the smaller the particle size. Under pressures of 180-200 MPa, the particle size of the fat simulant samples decreases to 500-700 nm, and the polymer dispersion index is 0.45-0.70. After 10 cycles of treatment at 200 MPa, the particle size of the fat simulant samples decreases to 532.4 nm, and the polymer dispersion index is 0.488. Figure 6 It is known that the higher the dynamic ultra-high pressure microjets are treated, the smaller the particles, the better the dispersion of the fat mimics in the aqueous phase, the more stable the system, and the more uniform the system distribution. Therefore, the dynamic ultra-high pressure microjets should be treated at 180-200 MPa, preferably 200 MPa.

[0103] Comparative Examples 17-19

[0104] Comparative Examples 17-19 are based on Example 1, except that the number of times the dynamic ultra-high pressure microjets are circulated in step (3) is changed from 10 times to 4 times, 6 times, and 8 times, respectively. In Example 2, the number of times the dynamic ultra-high pressure microjets are circulated is 12 times.

[0105] Using particle size and polymer dispersion index as evaluation indicators, the effects of different number of cycles of dynamic ultra-high pressure microjets at 200 MPa on the particle size and polymer dispersion index of potato starch fat mimics in Examples 1-2 and Comparative Examples 17-19 were compared. The results are as follows: Figure 7 As shown.

[0106] Contrary to conventional understanding, as the number of dynamic ultra-high pressure microfluidic cycles increases, the particle size and polymer dispersion index (PDI) do not continuously decrease; instead, they initially decrease and then increase. During the 4-10 cycles of dynamic ultra-high pressure microfluidic treatment, the number of collisions between particles increases with each cycle, leading to a greater number of small particles. However, the particle size reaches its minimum at 10 cycles. But when the number of cycles reaches 12, the particle size increases again. This may be because excessive cycles cause collisions and aggregation between particles, leading to increased particle size and a rise in the PDI, thus reducing the particle's dispersion performance in the aqueous phase.

[0107] Depend on Figure 7It was found that the potato starch fat mimic exhibited the smallest particle size and polymer dispersion index when subjected to 10 cycles of dynamic ultra-high pressure microfluidic circulation treatment. Cycles below or above 10 cycles resulted in potato starch fat mimic particle sizes approaching or exceeding 1000 nm, and excessively large particle sizes led to a decline in the sensory experience and various properties of the fat mimic. Therefore, when the enzymatic hydrolysis of the fat mimic was at a concentration of 3% and the treatment pressure was 180-200 MPa, the optimal number of cycles for dynamic ultra-high pressure microfluidic circulation treatment was 10.

[0108] Comparative Examples 20-23

[0109] Comparative Examples 20-23 are based on Example 1, with the “3% potato starch enzymatic hydrolysis fat mimicry solution” in step (3) being adjusted to 1%, 2%, 4%, and 5% potato starch enzymatic hydrolysis fat mimicry solution respectively, and then the dynamic ultra-high pressure microfluidic technology was used to cycle the treatment 10 times at 200 MPa.

[0110] Using particle size and polymer dispersion index as evaluation indicators, the changes in particle size and polymer dispersion index of the products from Examples 1 and Comparative Examples 20-23 were compared under different concentrations of potato starch enzymatic hydrolysis fat mimicry solutions, using dynamic ultra-high pressure microfluidic technology at 200 MPa for 10 cycles. The results are as follows: Figure 8 As shown.

[0111] Depend on Figure 8 It can be seen that as the concentration of the potato starch enzymatic hydrolysis fat mimicry solution increases, the particle size and dispersion index exhibit repeated and irregular changes, i.e., they first increase, then decrease, and then increase again. For example, when the concentration increases from 1% to 2%, both the product particle size and dispersion index increase; when the concentration increases from 2% to 4%, both the product particle size and dispersion index decrease; and when the concentration increases from 4% to 5%, both the product particle size and dispersion index increase again.

[0112] When the concentration of the potato starch enzymatic hydrolysis fat mimicry solution is low (1%), the microjets exert a strong impact on the solution under the same treatment pressure and number of treatments, resulting in small particle sizes. However, as the concentration of the enzymatic hydrolysis fat mimicry solution increases (to 2% or 5%), the solution viscosity increases, the fluidity weakens, and the particle dispersion becomes uneven. This reduces the destructive power of the dynamic ultra-high pressure microjets on the particles, and instead leads to the formation of larger particles. While a concentration of 3-4% of the enzymatic hydrolysis fat mimicry solution can yield smaller particle sizes, considering both particle size and polymer dispersion index (PDI), the optimal concentration is 3%, at which point the PDI reaches its minimum value.

[0113] Examples 3-9

[0114] This embodiment illustrates the application of potato starch fat mimicry, specifically the application of the micro / nano-sized potato starch fat mimicry prepared in Example 1 to replace fat in chiffon cake. The method of application is as follows: the dry powder of the micro / nano-sized potato starch fat mimicry is mixed with water to prepare a 25% mass concentration before being used to replace fat in the chiffon cake. Examples 3-9 respectively use micro / nano-sized potato starch fat mimicry to replace 5%, 10%, 15%, 20%, 25%, 30%, and 35% of the fat in chiffon cake, and the changes in specific volume, texture (hardness, chewiness, elasticity, and resilience), and sensory properties of these seven different chiffon cakes are measured.

[0115] First, the apparent viscosity, transparency and sedimentation properties, Zata potential, oil holding capacity, emulsifying and emulsifying stability, swelling and solubility, thermogravimetric loss rate, and Fourier transform infrared spectroscopy parameters of the intermediate products potato starch enzymatic hydrolysis fat mimicry and micro / nano fat mimicry prepared in Example 1 were measured and compared. The results are as follows: Figure 9-16 As shown.

[0116] Depend on Figure 9 The figure shows a comparison of the apparent viscosity (mPa·s) of micro / nano fat mimics and enzymatically hydrolyzed fat mimics at different shear rates. As the shear rate increases, the structures of both micro / nano fat mimics and enzymatically hydrolyzed fat mimics are disrupted, resulting in a significant decrease in apparent viscosity, indicating shear thinning. However, the apparent viscosity of the enzymatically hydrolyzed fat mimics decreases more rapidly. The apparent viscosity of the micro / nano fat mimics is consistently lower than that of the potato starch enzymatically hydrolyzed fat mimic, and compared to the initial apparent viscosity of 624 mPa / s for the potato starch enzymatically hydrolyzed fat mimic, the apparent viscosity of the micro / nano fat mimic is only 277 mPa / s.

[0117] Depend on Figure 10 It is evident that, compared to enzymatically hydrolyzed fat mimics, micro / nano fat mimics exhibit significantly lower transparency and sedimentation rates. Specifically, enzymatically hydrolyzed fat mimics have larger particle sizes, making them more prone to aggregation and sedimentation, resulting in poor dispersibility; while micro / nano fat mimics are less prone to aggregation and sedimentation, exhibiting better dispersibility and stability. Simultaneously, micro / nano fat mimics possess stronger light refraction capabilities and lower transparency. In conclusion, compared to enzymatically hydrolyzed fat mimics, micro / nano fat mimics are less prone to sedimentation.

[0118] Depend on Figure 11 It can be seen that, compared with enzymatic fat mimics, micro-nano fat mimics have a smaller negative value (larger absolute value) of Zeta potential, which indicates that micro-nano fat mimics have better stability.

[0119] Depend on Figure 12It can be seen that, compared with enzymatically hydrolyzed fat mimics, micro-nano fat mimics have significantly improved emulsifying properties, emulsion stability, and oil retention.

[0120] Depend on Figure 13 It can be seen that the solubility and swelling degree of micro- and nano-fat mimics are both increased compared with enzymatically hydrolyzed fat mimics.

[0121] Depend on Figure 14 It is evident that, compared to enzymatically hydrolyzed fat mimics, the enzymatically hydrolyzed fat mimics exhibit a higher thermal mass loss rate. This indicates that the dynamic ultra-high pressure microfluidic micro-processing method effectively affects the thermal stability of starch fat mimics, thereby improving the thermal stability of micro-nano fat mimics. This will be highly beneficial for the heat treatment and processing of food.

[0122] SEM observations were performed on the two mimics prepared in Example 1: the enzymatically hydrolyzed fat mimic and the micro / nano fat mimic. The results are as follows: Figure 15 As shown. By Figure 15 SEM particle morphology analysis revealed that the enzymatically hydrolyzed potato starch fat mimic retained the original potato starch morphology and structure, with relatively large particles, uneven and wrinkled surfaces, and some particles exhibiting cavities. However, after dynamic ultra-high pressure microfluidic micro-sizing treatment, the number of spherical particles and large particles decreased significantly, the particle surfaces showed obvious depressions, and some particles appeared hollow, indicating a significant alteration to the original morphology of the particles.

[0123] Fourier transform infrared spectroscopy was used to determine the enzymatically hydrolyzed fat mimicry and the micro / nano fat mimicry prepared in Example 1, and the results are as follows: Figure 16 As shown in the figure, the positions and shapes of the absorption peaks of the enzymatically hydrolyzed fat mimic and the micro / nano fat mimic did not show significant differences, indicating that their chemical compositions are consistent and no new compounds or functional groups have been formed. However, the peak intensities of the absorption peaks showed significant differences. Specifically, the peak intensity of the absorption peak of the micro / nano fat mimic decreased. This indicates that after dynamic ultra-high pressure microfluidic micro-jet micro-sizing treatment, the internal structure of the micro / nano fat mimic molecules shifted from ordered to disordered, and its double helix structure opened, resulting in a lower degree of order and double helix degree compared to the enzymatically hydrolyzed fat mimic.

[0124] Depend on Figure 17It can be seen that the micro / nano fat mimicry of Example 1 is more effective than the enzymatically hydrolyzed fat mimicry in replacing fat in chiffon cakes. Specifically, when the enzymatically hydrolyzed fat mimicry replaced more than 20% of the fat in the chiffon cake, the cake collapsed severely, rendering it meaningless for evaluation. However, the micro / nano fat mimicry prepared in Example 1 can replace up to 35% of the fat in the chiffon cake without causing severe collapse. Compared to the enzymatically hydrolyzed fat mimicry, the maximum fat replacement rate is increased by approximately 15%.

[0125] The textural changes of chiffon cake are as follows Figure 18-21 As shown. Compared to chiffon cakes made with enzymatically hydrolyzed fat mimics, chiffon cakes made using the micro / nano fat mimics of Example 1 have a lower firmness (...). Figure 18 ) and chewiness ( Figure 19 The cake's elasticity is lower, and at the same time, it is less elastic. Figure 20 ) and restorative ( Figure 21 The stability of the enzymatically hydrolyzed fat mimicry is improved because the particles are more likely to aggregate on the oil phase surface after being subjected to dynamic ultra-high pressure microfluidic microfluidic processing.

[0126] Sensory evaluation of chiffon cake Figure 22 As shown, compared to chiffon cakes made with enzymatically hydrolyzed fat mimics, chiffon cakes made with the micro / nano fat mimics of Example 1 exhibited significantly superior texture, elasticity, cross-sectional structure, and appearance at fat replacement rates of 5%, 10%, 15%, 20%, and 25%. In particular, chiffon cakes made with micro / nano fat mimics maintained superior texture, elasticity, cross-sectional structure, and appearance even at a fat replacement rate of 30%, compared to chiffon cakes made with enzymatically hydrolyzed fat mimics at a 25% fat replacement rate. Therefore, it is evident that when using the micro / nano fat mimics provided by this invention to make chiffon cakes, even with a fat replacement rate increased to 30%, excellent sensory evaluation can still be achieved.

[0127] Examples 10-15

[0128] This example illustrates the application of potato starch fat mimicry, specifically the application of the micro / nano-sized potato starch fat mimicry prepared in Example 1 to ice cream as a fat substitute. The method of application is as follows: the dry powder of the micro / nano-sized potato starch fat mimicry is mixed with water to prepare a 25% mass concentration before being used to replace fat in ice cream production. Examples 10-16 respectively demonstrate the use of micro / nano-sized potato starch fat mimicry to replace 0%, 20%, 40%, 60%, 80%, and 100% of the fat in ice cream. The effects on viscosity, overrun, hardness, melting rate, and sensory quality of the six different ice creams (Examples 10-15) were measured, and the results are as follows. Figure 23-27 As shown.

[0129] like Figure 23 The figure shows the effect of different fat substitution rates on the viscosity (mPa·s) of ice cream made using micro / nano-sized potato starch fat mimics. As shown in the figure, the viscosity of the ice cream mixture increases with the increase of the fat substitution rate of the micro / nano-sized fat mimics. The viscosity is 6.9 mPa·s when the substitution rate is 20%, and the maximum viscosity is 26.8 mPa·s when complete substitution (100%) is achieved. The difference between the two is significant (P < 0.05).

[0130] like Figure 24 The figure shows the effect of different fat substitution rates on the overrun (%) of ice cream when using micro / nano-sized potato starch fat mimics to make ice cream. As shown in the figure, with the increase of the fat substitution rate of the micro / nano-sized fat mimics, the overrun of the ice cream shows a trend of first increasing and then decreasing. Among them, the overrun increased by 11.57% when the substitution rate was 0%-60%, and the overrun was the highest when the fat substitution rate was 60%. As the substitution rate continued to increase, the overrun decreased, and the overrun was the lowest when the substitution rate reached 100%.

[0131] like Figure 25 The figure shows the effect of different fat substitution rates on ice cream hardness when using micro / nano-sized potato starch fat mimics to make ice cream. As shown in the figure, the hardness first decreases and then increases with the increase of the fat substitution rate of the micro / nano-sized potato starch fat mimics. The hardness is lowest when the substitution rate reaches 60% and highest when the substitution rate is 100%, showing a significant difference (P < 0.05).

[0132] like Figure 26 The figure shows the effect of different fat substitution rates on the melting rate (%) of ice cream made using micro / nano-sized potato starch fat mimics. As the figure shows, the melting rate of the ice cream decreases with increasing fat substitution rate of the micro / nano-sized potato starch fat mimics, indicating that the resistance to melting increases with increasing fat substitution rate. While maintaining the simulated fat texture, the melting rate is lowest when the micro / nano-sized fat mimic substitution rate reaches 60%.

[0133] Depend on Figure 27 The results showed that when using micro-nano-sized potato starch fat mimics to make ice cream, the ice cream with a fat replacement rate of 60% using micro-nano-sized fat mimics scored higher in color, aroma, texture, and taste than other groups.

[0134] In summary, when using micro-nano-grade potato starch fat analogs to make ice cream, if the replacement rate of the micro-nano-grade fat analogs reaches 100%, although the ice cream has high viscosity and hardness, and low overrun and melting rate, it is easy to make the ice cream sticky and hard in the mouth during consumption, which hinders the release of the milky aroma in the ice cream; while when the replacement rate of the micro-nano-grade fat analogs is 60%, the ice cream produced has the best quality in all aspects.

[0135] This invention uses potato starch as raw material. The potato starch is prepared into a solution of a certain concentration (18-19%), and then enzymatically hydrolyzed at 90℃ for 5-10 minutes by adding 35-45 u / g of α-amylase to obtain a fat mimic with a DE value of 2.40. A 3-4% concentration of the enzymatically hydrolyzed fat mimic is then micronized using a green and safe dynamic ultra-high pressure microfluidic technology at 180-200 MPa for 10 cycles, resulting in micro / nano fat mimics with a particle size of approximately 530 nm and a PDI of approximately 0.488. Compared to the enzymatically hydrolyzed fat mimic, the micro / nano fat mimic exhibits significantly improved emulsifying properties, emulsifying stability, oil holding capacity, water holding capacity, swelling capacity, solubility, sedimentation, apparent viscosity, and emulsifying and emulsifying stability properties. This increases the fat substitution rate in chiffon cakes and ice cream, and it can be used to prepare low-fat chiffon cakes and ice cream.

[0136] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a fat mimic based on micro / nano-scale starch, characterized in that, Includes the following steps: S1: Using potato starch as raw material, water is added to prepare a potato starch solution with a mass percentage concentration of 18-19%. S2: Based on the mass of potato starch, add 35-45 u / g of α-amylase with an enzyme activity of 10000 u / g to the potato starch solution, and enzymatically hydrolyze at 90℃ for 5-10 min to obtain potato starch enzymatically hydrolyzed fat mimic, with a DE value of 2-3. S3: Add water to the potato starch enzymatic hydrolysis fat mimicry to prepare a solution with a mass concentration of 3-4%. Use dynamic ultra-high pressure microfluidic technology to perform cyclic microparticle treatment 10 times at a pressure of 180-200 MPa to obtain micro-nano-scale potato starch fat mimicry with a particle size between 500-700 nm.

2. The preparation method according to claim 1, characterized in that, The specific steps of S2 include: placing the potato starch solution in a constant temperature water bath at 90°C, adding α-amylase for enzymatic hydrolysis, and after hydrolysis for 5-10 minutes, transferring it to a boiling water bath to inactivate the enzyme for at least 5 minutes. After inactivation, drying is performed to obtain dry powder of potato starch enzymatic hydrolysate fat mimicry.

3. The preparation method according to claim 1, characterized in that, In S2, the DE value of the potato starch enzymatic hydrolysis fat mimic was 2.

4.

4. A fat mimicry based on micro / nano-sized starch, prepared by the method described in any one of claims 1-3.

5. A low-fat food, characterized in that, The fat mimic based on micro / nano starch as described in claim 4 is used to replace more than 30% of the fat.

6. The low-fat food according to claim 5, characterized in that, The low-fat food is chiffon cake or ice cream; the fat mimic based on micro-nano starch has a maximum fat replacement rate of 35% in chiffon cake and 60% in ice cream.

7. The low-fat food according to claim 5, characterized in that, When preparing chiffon cakes or ice cream, the dry powder based on micro-nano-scale potato starch fat mimicry is mixed with water to prepare a mass concentration of 25%, which is then used as a fat substitute to prepare chiffon cakes or ice cream.

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