Fat substitute based on fish protein glue and polyglutamic acid and preparation method thereof

Abstract

The invention discloses a fat substitute based on fish protein glue and polyglutamic acid and a preparation method of the fat substitute, and belongs to the technical field of food. The fat substitute comprises the following components in parts by weight: 25-35 parts of fish protein glue, 10-15 parts of gamma-polyglutamic acid, 25-45 parts of vegetable oil, 3-5 parts of probiotic powder and 1-10 parts of vitamins. The fat substitute provided by the invention is rich in collagen and gamma-polyglutamic acid, has the advantages of being healthy and low in fat, not only has a good taste, but also can meet the requirements of people on healthy foods through a reasonable component proportion and a scientific processing technology, and has a good market application prospect and health benefits.

Description

Technical Field

[0001] The present application belongs to the field of food technology, and specifically relates to a fat substitute based on fish protein gelatin and polyglutamic acid and a preparation method thereof. Background Art

[0002] As people's health awareness increases, the market demand for low-fat foods is increasing. Although traditional fats provide good taste and texture in food, their high calories and high fat content have adverse effects on human health. Long-term excessive fat intake may lead to health problems such as obesity, cardiovascular disease, and diabetes. Therefore, the development of a healthy, low-fat food ingredient that can replace traditional fats has become a hot topic in food science research. Summary of the invention

[0003] The purpose of the present application is to provide a fat substitute with fish protein gelatin and polyglutamic acid as main components, and a preparation method and application thereof, which has both good taste and health benefits, can not only replace traditional fats, but also has significant health functions.

[0004] In order to solve the above technical problems, this application is implemented as follows: In a first aspect, the present application provides a fat substitute based on fish protein gelatin and polyglutamic acid, comprising the following components by weight: 25-35 parts of fish protein gelatin, 10-15 parts of gamma-polyglutamic acid, 25-45 parts of vegetable oil, 3-5 parts of probiotic powder and 1-10 parts of vitamins.

[0005] Furthermore, the vegetable oil includes at least one of olive oil, corn oil, linseed oil and grapeseed oil.

[0006] Furthermore, the probiotic powder includes at least one of bifidobacterium powder, Lactobacillus acidophilus powder, Lactobacillus casei powder, Lactobacillus plantarum powder and Lactobacillus rhamnosus powder.

[0007] Furthermore, the fat substitute further comprises 4 to 9 parts of auxiliary materials by weight, and the auxiliary materials comprise at least one of cellulose, oligofructose and carrageenan.

[0008] Furthermore, the fat substitute also includes 1 to 5 parts of additives, and the additives include at least one of antioxidants, dietary fiber, and natural flavors.

[0009] In a second aspect, the present application provides a method for preparing a fat substitute, comprising the following steps: Obtain raw materials, put all the raw materials into a stirring device, add water, stir evenly, disperse into a coarse emulsion, perform ultra-high pressure micro-jet homogenization on the coarse emulsion to obtain a uniform and stable solution, and dry the solution to obtain a fat substitute.

[0010] Furthermore, the material-liquid ratio of the raw material to water is 1 g: 5~15 mL.

[0011] Furthermore, the parameters of the ultra-high pressure microfluidic homogenization treatment include: homogenization pressure of 80-120 MPa, homogenization times of 1-3 times, and homogenization time of 2-3 min.

[0012] Further, the drying process includes: spray drying or vacuum freeze drying the solution to obtain a fat substitute; Among them, the process parameters of spray drying include: inlet air temperature of 150℃~210℃, feed rate of 1.6~2.3L / h, outlet air temperature of 60~95℃; The process parameters of vacuum freeze drying include: low temperature treatment at -40℃~-20℃, vacuum degree below 100Pa, and drying time of 12~18 hours.

[0013] In a third aspect, the present application provides an application of a fat substitute in the preparation of products that replace animal fats and vegetable oils.

[0014] The fat substitute provided by the present application is low in fat and rich in collagen and γ-polyglutamic acid, has good health benefits, and through reasonable ingredient ratios and scientific processing technology, not only has a good taste, but also can meet people's demand for healthy food, is suitable for home cooking, and can also be widely used in commercial fields such as food processing and catering industry, and has broad market prospects. DETAILED DESCRIPTION

[0015] The technical solutions in the embodiments of the present application will be described clearly and completely below in combination with the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present application.

[0016] Example 1 Weigh 30g of fish protein gelatin, 10g of γ-polyglutamic acid, 40g of olive oil, 5g of probiotic powder, 1g of vitamin A and 3g of natural flavor, put all the raw materials into a stirring device, add water with a solid-liquid ratio of 1g:11mL, stir evenly, disperse into a crude emulsion, and perform ultra-high pressure microjet homogenization on the crude emulsion to obtain a uniform and stable solution. The solution is dried to obtain a semi-solid fat substitute. The parameters of the ultra-high pressure microjet homogenization treatment include: a homogenization pressure of 120MPa, a homogenization number of times, and a homogenization time of 2min.

[0017] Example 2 Weigh 35g of fish protein gelatin, 15g of γ-polyglutamic acid, 45g of olive oil, 3g of probiotic powder, 2g of vitamin E and 2g of dietary fiber, put all the raw materials into a stirring device, add water with a material-liquid ratio of 1g:15 mL, stir evenly, disperse into a crude emulsion, and then subject the crude emulsion to ultra-high pressure microfluidization homogenization to obtain a uniform and stable solution, and then spray dry it through a drying tower to obtain a fat substitute powder. The pressure of the dynamic ultra-high pressure microfluidization treatment is 115MPa, the treatment time is 3min, the cycle is 2 times, the inlet temperature is 165℃, the feed rate is 1.8L / h, and the outlet temperature is 89℃.

[0018] Example 3 Weigh 25g of fish protein gelatin, 10g of γ-polyglutamic acid, 25g of corn oil, 3g of probiotic powder, 10g of vitamin E, 8g of cellulose and 2g of natural flavor and mix them evenly. Put all the raw materials into a stirring device, add water with a solid-liquid ratio of 1g:10 mL and stir evenly. After dispersing into a crude emulsion, the crude emulsion is subjected to ultra-high pressure microjet homogenization treatment to obtain a uniform and stable solution, and then subjected to vacuum freeze-drying treatment to obtain a fat substitute powder, wherein the pressure of the dynamic ultra-high pressure microjet treatment is 89MPa, the treatment time is 3min, and the cycle is 1 time. The freezing temperature of the vacuum freeze-drying treatment is -38°C, the vacuum degree is below 100Pa, and the drying is performed for 16 hours.

[0019] Example 4 Weigh 28g of fish protein gelatin, 14g of γ-polyglutamic acid, 25g of linseed oil, 5.5g of probiotic powder, 5g of vitamin K, 6g of oligofructose and 5g of antioxidant, put all the raw materials into a stirring device, add water with a solid-liquid ratio of 1g:14mL and stir evenly, disperse into a crude emulsion, perform ultra-high pressure micro-jet homogenization on the crude emulsion to obtain a uniform and stable solution, and then perform vacuum freeze-drying to obtain a fat substitute powder, wherein the pressure of the dynamic ultra-high pressure micro-jet treatment is 99MPa, the treatment time is 2min, and the cycle is repeated 2 times, the freezing temperature of the vacuum freeze-drying treatment is -29°C, the vacuum degree is below 100Pa, and the powder is dried for 18 hours.

[0020] Example 5 Weigh 32g of fish protein gelatin, 12g of γ-polyglutamic acid, 32g of grape seed oil, 4g of probiotic powder, 5g of vitamin C, 5g of carrageenan and 4g of dietary fiber and mix them evenly. Put all the raw materials into a stirring device and add water with a material-liquid ratio of 1g:12mL to stir evenly. After dispersing into a crude emulsion, the crude emulsion is subjected to ultra-high pressure micro-jet homogenization to obtain a uniform and stable solution, and then spray-dried through a drying tower to obtain a fat substitute powder. The pressure of the dynamic ultra-high pressure micro-jet treatment is 110MPa, the treatment time is 3min, the cycle is 1 time, the inlet temperature is 180℃, the feed rate is 1.6L / h, and the outlet temperature is 92℃.

[0021] Comparative Example 1 Commercially available animal fat (porcine) was used directly without further processing.

[0022] Comparative Example 2 Only vegetable oils (such as olive oil and corn oil) are used as fat substitutes. Fish protein gelatin, γ-polyglutamic acid and probiotic powder are not added. The vegetable oils are simply mixed and used directly without any other processing.

[0023] Sample testing Examples 1-5 were respectively reconstituted with water at a ratio of 1:1 to form a liquid fat substitute, and compared with Comparative Examples 1-2, they were respectively mixed with minced pork at a ratio of 1:9 and compacted, and then heated for 20 minutes, and the texture, sensory indexes and the like were measured. The specific steps are as follows: 1. Texture test The samples were prepared into cylinders with a uniform diameter of 20 mm and a height of 10 mm. At least 5 parallel samples were prepared for each sample to ensure the reliability of the data. The samples were placed at room temperature for 30 minutes to equilibrate to eliminate the influence of temperature differences on the measurement results. The texture analyzer was selected in TPA mode. The test speed was selected at 1 mm / s, the sample was compressed by 65%, and stayed for 5 seconds. The post-test speed was selected at 1 mm / s. The force-displacement curve during the compression process was recorded, and parameters such as hardness, elasticity, adhesion and chewiness were calculated.

[0024] 2. Sensory evaluation Sensory evaluation is a subjective evaluation of the appearance, taste, flavor, etc. of the samples by professionals. 12 sensory evaluators were selected to evaluate the samples according to the following standards: Appearance (out of 10 points) Color (3 points): Evaluate whether the color of the sample is uniform, natural, and in line with the expected color. For example, a normal mixture of meat and fat should be light yellow or light brown after heating. A uniform color will be scored 3 points; a significantly uneven or abnormal color will be scored 1-2 points; a very uneven or seriously abnormal color will be scored 0 points.

[0025] Gloss (3 points): Observe the glossiness of the sample surface to see if it has a certain gloss and looks fresh. If the gloss is natural and bright, it will get 3 points; if the gloss is average and slightly dull, it will get 1-2 points; if it is dull and looks old or dry, it will get 0 points.

[0026] Morphology (4 points): Check whether the sample has a complete shape, a firm texture, and obvious deformation or breakage. If the shape is complete and the texture is firm, 4 points will be awarded; if the shape is basically complete but there is a small amount of deformation or breakage, 2-3 points will be awarded; if the shape is severely deformed or broken, 0-1 point will be awarded.

[0027] Taste (out of 10) Texture (3 points): Evaluate whether the texture of the sample is fine and uniform, rough or grainy. Fine and uniform texture is scored 3 points; slightly rough texture with a small amount of graininess is scored 1-2 points; rough texture with obvious graininess is scored 0 points.

[0028] Hardness (3 points): Determine whether the sample has moderate hardness and is easy to chew. If the hardness is moderate and easy to chew, 3 points are given; if the hardness is slightly hard or slightly soft, but still acceptable, 1-2 points are given; if it is too hard or too soft, affecting chewing, 0 points are given.

[0029] Adhesion (2 points): Feel the degree of adhesion of the sample in the mouth and whether it is easy to stick to the teeth. Moderate adhesion, not too sticky to the teeth, gets 2 points; slightly strong adhesion, with a slight sticky feeling, gets 1 point; too strong adhesion, seriously affecting the taste, gets 0 points.

[0030] Chewability (2 points): Evaluate the performance of the sample during chewing, whether it has good elasticity, toughness and juiciness. Good chewability, moderate elasticity and juiciness are scored 2 points; average chewability, insufficient elasticity or slightly dry are scored 1 point; poor chewability, lack of elasticity and dry taste are scored 0 points.

[0031] Flavor (out of 10) Aroma (5 points): Evaluate whether the aroma of the sample is strong, pure, and has any peculiar smell. If the aroma is strong, pure, and has no peculiar smell, it will get 5 points; if the aroma is average, with a slight peculiar smell, it will get 2-3 points; if the aroma is weak, with a noticeable peculiar smell, it will get 0-1 point.

[0032] Taste (5 points): Taste the sample to see if it is delicious, harmonious, and has any unpleasant taste. If the taste is delicious, harmonious, and without unpleasant taste, 5 points will be awarded; if the taste is average, with a slight unpleasant taste, 2-3 points will be awarded; if the taste is not good, with obvious unpleasant taste, 0-1 point will be awarded.

[0033] The sum of the scores for each item is 30 points, and the specific results are shown in the following table.

[0034] Table 1: Texture analysis results Table 2: Sensory evaluation results As shown in Table 1 and Table 2, by analyzing the comparative data of the above texture analysis and sensory evaluation, it can be seen that the fat substitute of the present application is superior to the control example in terms of texture characteristics such as hardness, elasticity, adhesion and chewiness, and also shows better appearance, taste and flavor in the sensory evaluation. These data fully demonstrate the superiority and innovation of the present application, indicating that the present application not only has a good taste, but also can meet people's demand for healthy food, and has great application potential and value in the preparation of products that replace animal fats and vegetable oils.

[0035] The embodiments of the present application are described above, but the present application is not limited to the above-mentioned specific implementation modes. The above-mentioned specific implementation modes are merely illustrative and not restrictive. Under the guidance of the present application, ordinary technicians in this field can also make many forms without departing from the purpose of the present application and the scope of protection of the claims, all of which are within the protection of the present application.

Claims

1. A fat substitute based on fish protein gelatin and polyglutamic acid, characterized in that: The composition includes the following components by weight: 25-35 parts of fish protein gelatin, 10-15 parts of gamma-polyglutamic acid, 25-45 parts of vegetable oil, 3-5 parts of probiotic powder and 1-10 parts of vitamins.

2. The fat substitute according to claim 1, characterized in that The vegetable oil includes at least one of olive oil, corn oil, linseed oil and grapeseed oil.

3. The fat substitute according to claim 1, characterized in that The probiotic powder comprises at least one of bifidobacterium powder, lactobacillus acidophilus powder, lactobacillus casei powder, lactobacillus plantarum powder and lactobacillus rhamnosus powder.

4. The fat substitute according to claim 1, characterized in that In terms of weight, the fat substitute further comprises 4 to 9 parts of auxiliary materials, wherein the auxiliary materials comprise at least one of cellulose, oligofructose and carrageenan.

5. The fat substitute according to claim 1, characterized in that The fat substitute further comprises 1 to 5 parts of an additive, wherein the additive comprises at least one of an antioxidant, dietary fiber, and a natural flavor.

6. A method for preparing a fat substitute according to any one of claims 1 to 5, characterized in that: The following steps are involved: Obtain raw materials, put all the raw materials into a stirring device, add water, stir evenly, disperse into a coarse emulsion, perform ultra-high pressure micro-jet homogenization on the coarse emulsion to obtain a uniform and stable solution, and dry the solution to obtain a fat substitute.

7. The method according to claim 6, characterized in that The material-liquid ratio of the raw material to water is 1g:5~15mL.

8. The method according to claim 6, characterized in that The parameters of the ultra-high pressure microfluidic homogenization process include: a homogenization pressure of 80-120 MPa, a homogenization number of 1-3 times, and a homogenization time of 2-3 min.

9. The method according to claim 6, characterized in that The drying process comprises: spray drying or vacuum freeze drying the solution to obtain a fat substitute; Among them, the process parameters of spray drying include: inlet air temperature of 150℃~210℃, feed rate of 1.6~2.3L / h, outlet air temperature of 60~95℃; The process parameters of vacuum freeze drying include: low temperature treatment at -40℃~-20℃, vacuum degree below 100Pa, and drying time of 12~18 hours.

10. Use of the fat substitute according to any one of claims 1 to 5 in preparing products that replace animal fats and vegetable oils.

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