A sodium salt-free fat substitute, its preparation method and use

Abstract

The application discloses a kind of fat substitutes without sodium salt and its preparation method and application, belong to food technology field.The application increases multiple washing steps in the starch extraction process, uses medium-temperature alpha-amylase, and changes enzyme-killing mode, avoids introducing sodium salt ions from raw material source, preparation process, reduces the salt ions in fat substitute.Meanwhile, by systematically optimizing enzymolysis condition, the DE value of maltodextrin is accurately controlled to prepare the fat substitute without sodium salt.The fat substitute is applied to fat-reducing butter, so that the fat-reducing butter system is more stable, and the whipping effect and texture are obviously improved.The obtained low-DE-value dextrin is fine and has good compatibility with butter, so that the smooth taste of butter can be well maintained while reducing the fat content.

Description

Technical Field

[0001] This invention relates to a sodium-free fat substitute, its preparation method, and its application, belonging to the field of food technology. Background Technology

[0002] Excessive intake of high-fat foods can cause various health problems, such as obesity, hyperlipidemia, and arteriosclerosis. To meet consumers' demand for healthy, low-fat foods, fat substitutes have become a hot research topic. Fat substitutes can be classified into three main categories based on their raw material source: fat-based, protein-based, and carbohydrate-based. A good fat substitute should replace the fat component in food without affecting its sensory and textural properties. Starch-based fat substitutes are widely recognized for their high safety, good palatability, lack of unpleasant flavors, and absence of side effects. Starch can be hydrolyzed with appropriate enzymatic methods to obtain low-DE dextrin, which, at certain concentrations, can combine with water to form a three-dimensional network structure. Upon cooling, it forms a weak gel with a smooth, fat-like texture and rheological properties. Low-DE dextrin is an ideal fat substitute due to its low sweetness, low calories, and good stability.

[0003] Currently, most low-DE dextrin preparation processes do not strictly control the salt ion content in the product. For example, most processes use heat-resistant α-amylase hydrolysis, and sodium ions are usually introduced to adjust the pH or inactivate the enzyme. Patent CN112544872A discloses a method for preparing a fat substitute, which uses heat-resistant α-amylase to hydrolyze red yeast rice powder and inactivates the enzyme by pH adjustment. Patent CN 101863995A discloses a method for preparing a starch-based fat substitute, which uses amylase to hydrolyze starch milk in an acetate buffer system. Patent CN 101103745A discloses a carbohydrate-type fat mimic and its preparation method, which also inactivates heat-resistant α-amylase by pH adjustment. The presence of salt ions can interfere with the original flavor of the fat substitute and affect the sensory experience of the product. For example, it can affect the emulsification system and ion balance, easily leading to problems such as product layering, uneven texture, and decreased stability. Adding an additional desalting process in the later stages would lead to complex processes, high costs, and significant environmental pressure.

[0004] The preparation of low-DE value dextrin by hydrolysis with α-amylase at medium temperature can prevent the introduction of exogenous salt ions at the source, avoiding the direct impact of salt content on the overall flavor balance of the finished product. It also aligns with the trend of low-sodium healthy eating, meets consumers' core demand for healthy and natural foods, and provides a better raw material option for the low-fat and healthy food market.

[0005] Cream typically contains 30% to 40% fat, making it a high-fat product. To meet the demand for low-fat, healthy diets, the development of reduced-fat cream has become a current research hotspot. The fat substitutes added to reduced-fat cream systems require careful control of salt content. On the one hand, saltiness must be avoided to prevent it from affecting the cream's natural milky flavor and rich texture; on the other hand, high salt ion concentrations can disrupt the emulsification balance, leading to uneven cream texture, decreased whipping performance, and poor foam stability, severely impacting the quality of reduced-fat cream. How to prepare a fat substitute to compensate for these deficiencies, improve the whipping performance and foam stability of reduced-fat cream, and meet consumers' dual demands for functionality and sensory experience is a pressing issue that needs to be addressed. Summary of the Invention To address the shortcomings of existing technologies, this invention provides a method for preparing a sodium-free fat substitute and its application in butter.

[0006] This invention is achieved through the following technical solution: The first objective of this invention is to provide a method for preparing a sodium-free fat substitute, comprising the following steps: S1. Rice starch is extracted from rice using alkaline extraction, and the rice starch is washed with water and dried to obtain purified rice starch. S2. Disperse the medium-temperature α-amylase in water and mix well to obtain a medium-temperature α-amylase dispersion. S3. Disperse the washed and dried rice starch in a medium-temperature α-amylase dispersion for enzymatic hydrolysis. After hydrolysis to a DE value of 1-5, inactivate the medium-temperature α-amylase by boiling water bath treatment, and then spray dry to prepare the sodium-free starch-based fat substitute.

[0007] In one embodiment of the present invention, the rice is one or more of glutinous rice, japonica rice, or indica rice.

[0008] In one embodiment of the present invention, the enzymatic hydrolysis temperature is 80~85°C.

[0009] In one embodiment of the present invention, the activity of the mesophilic α-amylase is 2000~4000 U / mL.

[0010] In one embodiment of the present invention, in step S2, the ratio of mesophilic α-amylase to water is 1~2:300.

[0011] In one embodiment of the present invention, the mass ratio of rice starch to medium-temperature α-amylase dispersion is 1:4~5.

[0012] In one embodiment of the present invention, the boiling water bath treatment time is 30-45 min.

[0013] In one embodiment of the present invention, the enzymatic hydrolysis time in step S3 is 3 to 30 minutes.

[0014] In one embodiment of the present invention, the inlet temperature of the spray dryer is 170~180℃ and the outlet temperature is 70~80℃.

[0015] A second objective of the present invention is to provide a sodium-free fat substitute prepared by the method.

[0016] A third objective of this invention is to provide the application of the sodium-free fat substitute in low-fat cream.

[0017] In one embodiment of the present invention, the application is the addition of the sodium-free fat substitute during the preparation of low-fat cream, specifically including the following steps: After mixing skim milk with the sodium-free fat substitute, full-fat cream is added, pasteurized, homogenized by high-speed shearing, and then hardened at low temperature to obtain the reduced-fat cream.

[0018] In one embodiment of the present invention, the whole cream has a milk fat content of 35% to 40%; the mass ratio of skim milk to fat substitute is 2.5 to 2:1, and the mass ratio of whole cream to skim milk is 1:1 to 2.

[0019] In one embodiment of the present invention, the pasteurization conditions are as follows: the mixture is heated to 83°C to 85°C and held at this temperature for 5 to 6 minutes, and then rapidly cooled to 18°C ​​to 22°C. In one embodiment of the present invention, the conditions for high-speed shear homogenization are: 8000~10000 rpm, processing for 3~5 min; the conditions for low-temperature hardening are: the mixture is rapidly cooled to 14~16℃ within 5~8 min, and then placed in -18℃~-20℃ for hardening for 1~1.5 h.

[0020] The beneficial effects of this invention are: The preparation method provided by this invention adds multiple washing steps during starch extraction, employs medium-temperature α-amylase, and modifies the enzyme inactivation method to avoid introducing sodium ions from the raw material source and during the preparation process, thereby reducing the salt ion content in the fat substitute. Simultaneously, through systematic optimization of enzymatic hydrolysis conditions (including hydrolysis temperature, substrate concentration, and enzyme dosage), the enzymatic hydrolysis reaction process and the DE value of maltodextrin are precisely controlled to ensure its suitability as a fat substitute.

[0021] Furthermore, this invention applies the prepared sodium-free fat substitute to reduced-fat cream, making the reduced-fat cream system more stable and significantly improving both whipping effect and texture. The resulting low-DE dextrin particles are fine and have good compatibility with cream, maintaining the cream's smooth and delicate texture while reducing fat content. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 These are actual images of the low-fat creams prepared in Examples 1-5 and Comparative Examples 1-4 of this invention; Figure 2 The bar chart shows the whipping rate of the low-fat cream prepared in Examples 1-5 and Comparative Examples 1-4; Figure 3 The bar chart shows the stability of the low-fat cream prepared in Examples 1-5 and Comparative Examples 1-4 after whipping. Detailed Implementation

[0024] The present invention will be further illustrated below with specific examples. These embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Furthermore, after reading the teachings of this invention, those skilled in the art can make various alterations or modifications to the invention, and these equivalent forms also fall within the scope defined by the appended claims.

[0025] Source of raw materials The mesophilic α-amylase was purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd. The skim milk was purchased from Fonterra Trading (Shanghai) Co., Ltd., and each 100 ml of skim milk contains 0 g of fat, 3.6 g of protein, and 4.9 g of carbohydrates. The full-fat cream was purchased from Fonterra Trading (Shanghai) Co., Ltd., and each 100 ml of full-fat cream contains 35.5 g of fat, 2.4 g of protein, and 3.1 g of carbohydrates.

[0026] Detection method: 1. The DE value was determined using the alkaline copper tartrate back-tipping method according to GB5009.7-2016.

[0027] 2. Methods for determining sodium salt content Referring to GB 5009.91-2017 National Food Safety Standard for the Determination of Potassium and Sodium in Food, the sodium content of fat substitutes was determined by flame atomic absorption spectrometry.

[0028] 3. Rheological properties of low-fat cream The static rheological properties of the reduced-fat creams in the examples and comparative samples were determined using a rheometer. The prepared reduced-fat cream slurry was placed on the rheometer, and excess sample was scraped off. A 25 mm diameter flat plate clamp was used, with a spacing of 1000 μm, a temperature of 25 °C, and a shear rate of 0.1–100 s⁻¹. -1 The logarithmic variation pattern is observed. A power-law equation is used for fitting. The fitting formula is as follows:

[0029] in, Represents shear stress. Represents the consistency coefficient. Indicates shear rate, This represents the fluid behavior index.

[0030] 4. Whipping and stability tests of low-fat cream The whipping effect of butter was characterized by comparing the weight change of the same volume of butter before and after whipping. The butter was whipped in an ice water bath at high speed for 2 minutes using a hand mixer. 5 mL of butter was taken before and after whipping and weighed. After standing for 2 hours, a sample was taken and weighed again to test the stability of the whipped butter. The whipping rate was calculated using the following formula:

[0031]

[0032] in, This indicates the weight of the butter before whipping. This indicates the weight of the same volume of whipped butter.

[0033] 5. Sensory evaluation test Table 1 shows the sensory evaluation criteria for the reduced-fat cream. The sensory scores of the reduced-fat cream samples prepared in the examples and comparative examples were determined by trained sensory evaluators.

[0034] Table 1

[0035] The technical solution of the present invention will be described in detail below with reference to specific embodiments. In the following embodiments, unless otherwise specified, the reagents, materials and equipment used can be purchased commercially, prepared by conventional methods, or commonly used in the industry.

[0036] Example 1: Glutinous rice starch was extracted from glutinous rice using alkaline extraction. During extraction, deionized water was used as the washing medium for four washing and purification processes to remove sodium salt impurities from the raw material. Medium-temperature α-amylase (3000 U / ml) was dispersed in deionized water at a volume ratio of 2:300 at 80℃. After thorough mixing, the mixture was placed in an 80℃ water bath. Glutinous rice starch was added to the medium-temperature α-amylase dispersion at a material-to-liquid ratio of 1:4 (g / L), and the enzymatic hydrolysis reaction was carried out for 3 min. After the reaction, the medium-temperature α-amylase was inactivated by boiling in a water bath for 30 min, followed by spray drying under the following conditions: inlet temperature 170℃ and outlet temperature 80℃. Finally, the DE value was measured (the DE value of the finished product was controlled at 1), thus obtaining the starch-based fat substitute.

[0037] Weigh 10 g of skim milk and 4 g of fat substitute and mix well, then add 10 g of full-fat cream; heat the mixture to 85°C and hold for 5 min, then rapidly cool to 20°C, and use a high-speed shearing machine to shear and homogenize at 10,000 rpm for 3 min, then rapidly cool to 15°C within 5 min, and place it at -18°C to harden for 1 h, and store it in a refrigerator at 4°C to obtain the reduced-fat cream.

[0038] Example 2: Glutinous rice starch was extracted from glutinous rice using alkaline extraction. During extraction, deionized water was used as the washing medium for four washing and purification processes to remove sodium salt impurities from the raw material. Medium-temperature α-amylase (3000 U / ml) was dispersed in deionized water at a volume ratio of 2:300 at 85℃. After thorough mixing, the mixture was placed in an 85℃ water bath. Glutinous rice starch was added to the medium-temperature α-amylase dispersion at a material-to-liquid ratio of 1:4, and the enzymatic hydrolysis reaction was carried out for 15 min. After the reaction, the medium-temperature α-amylase was inactivated by boiling in a water bath for 30 min, followed by spray drying under the following conditions: inlet temperature 170℃ and outlet temperature 80℃. Finally, the DE value was measured (the DE value of the finished product was controlled at 3), thus obtaining the starch-based fat substitute.

[0039] Weigh 10 g of skim milk and 4 g of fat substitute and mix well, then add 10 g of full-fat cream; heat the mixture to 85°C and hold for 5 min, then rapidly cool to 20°C, and use a high-speed shearing machine to shear and homogenize at 10,000 rpm for 3 min, then rapidly cool to 15°C within 5 min, and place it at -18°C to harden for 1 h, and store it in a refrigerator at 4°C to obtain the reduced-fat cream.

[0040] Example 3: Glutinous rice starch was extracted from glutinous rice using alkaline extraction. During the extraction process, deionized water was used as the washing medium for multiple washing and purification to remove sodium salt impurities from the raw material. Medium-temperature α-amylase (3000 U / ml) was dispersed in deionized water at a volume ratio of 2:300 at 85℃, and after thorough mixing, the mixture was placed in an 85℃ water bath. Glutinous rice starch was added to the medium-temperature α-amylase dispersion at a material-to-liquid ratio of 1:5, and the enzymatic hydrolysis reaction was carried out for 25 min. After the reaction, the medium-temperature α-amylase was inactivated by boiling in a water bath for 30 min, followed by spray drying under the following conditions: inlet temperature 180℃ and outlet temperature 70℃. Finally, the DE value was measured (the DE value of the finished product was controlled at 5), thus obtaining a sodium-free starch-based fat substitute.

[0041] Weigh 10 g of skim milk and 4 g of fat substitute and mix well, then add 10 g of full-fat cream; heat the mixture to 85°C and hold for 5 min, then rapidly cool to 20°C, and use a high-speed shearing machine to shear and homogenize at 10,000 rpm for 3 min, then rapidly cool to 15°C within 5 min, and place it at -18°C to harden for 1 h, and store it in a refrigerator at 4°C to obtain the reduced-fat cream.

[0042] Example 4: The procedure is basically the same as in Example 2, except that the amount of full-fat cream added is changed from 10 g to 15 g for subsequent steps.

[0043] Example 5: The procedure is basically the same as in Example 2, except that the amount of full-fat cream added is changed from 10 g to 20 g for subsequent steps.

[0044] Comparative Example 1: The method is basically the same as in Example 2, except that the enzyme inactivation method is changed from "inactivating enzyme by boiling water bath" to "inactivating enzyme by adjusting the pH to acidic conditions, and after the reaction, adjusting the enzyme hydrolysate to pH < 3 with 1 mol / L dilute hydrochloric acid and keeping it for 5 minutes to inactivate the thermoresistant α-amylase, and then adjusting the pH to 6.5 with 1 mol / L sodium hydroxide solution".

[0045] Comparative Example 2: Tate & Lyle PLC's commercially available common starch-based fat substitute TL DRI5 was selected as a control sample. The sample was corn starch dextrin with a DE value of 5, and the enzymatic hydrolysis and enzyme inactivation were carried out using conventional industrial production processes.

[0046] Comparative Example 3: It is basically the same as Example 2, except that after alkali extraction of starch, it was not washed multiple times with deionized water.

[0047] Comparative Example 4: It is basically the same as Example 2, except that the enzymatic hydrolysis reaction time is controlled to be 45 min and the DE value is controlled to be 7.

[0048] Test Example 1: Detection of Sodium Salt Content The sodium content of the fat substitutes obtained in the examples and comparative examples was tested, and the results are shown in Table 2. As can be seen from the table, the sodium content of Examples 1-5 and Comparative Example 4 was all below 1 mg / 100g; Comparative Examples 1 and 3 did not undergo strict salt content control procedures, resulting in higher sodium content; the commercially available sample of Comparative Example 2 had the highest sodium content.

[0049] Table 2

[0050] Test Example 2: Rheological Properties of Reduced-Fat Cream The static rheological properties of the reduced-fat cream in the application examples and comparative examples are shown in Table 3. A higher K value indicates a higher viscosity of the reduced-fat cream slurry. Slurry viscosity directly affects the spreadability of the cream: if the viscosity is too low, it will be watery and difficult to maintain an ideal spreadable state. In Examples 1-3, the higher the DE value of the fat substitute, the thinner the slurry viscosity; in Comparative Examples 1-4, the sodium salt content was not strictly controlled during the preparation process, and compared with the examples, the viscosity of the reduced-fat cream was too thin, easily resulting in a watery state during spread.

[0051] Table 3

[0052] Test Example 3: Testing the whipping properties and stability of low-fat cream Whipping ability is an important indicator for evaluating the quality of cream. The test results are as follows: Figure 2 As shown. The whipping effect of the examples is better than that of the comparative examples. Among them, the whipping effect of Example 2 is better than that of Comparative Example 1, which indicates that the salt content affects the whipping effect of the low-fat cream to a certain extent; Comparative Examples 2 and 3 have higher sodium salt content, resulting in worse whipping effects; Comparative Example 4 did not achieve the ideal whipping degree due to its excessively high DE value.

[0053] The collapse rate of whipped low-fat cream after standing for 2 hours is as follows: Figure 3 As shown, the whipping effects of Examples 1-5 are all better than those of the comparative example. Reducing the sodium salt content, controlling the DE value, and using rice starch as the raw material can significantly optimize the whipping characteristics and stability of the low-fat cream.

[0054] Test Example 4: Sensory Evaluation Test The sensory quality of the reduced-fat creams prepared in the examples and comparative examples was tested, and the results are shown in Table 4.

[0055] Table 4

[0056] Sensory evaluation was conducted from four dimensions: color, odor, texture, and taste. The total sensory score of the reduced-fat cream prepared using Examples 1-5 was 85-93 points, indicating that the reduced-fat cream prepared using Examples 1-5 had better edible quality.

[0057] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A method for preparing a sodium-free fat substitute, characterized in that, Includes the following steps: S1. Rice starch is extracted from rice using alkaline extraction, and the rice starch is washed with water and dried to obtain purified rice starch. S2. Disperse the medium-temperature α-amylase in water and mix well to obtain a medium-temperature α-amylase dispersion. S3. Disperse the washed and dried rice starch in a medium-temperature α-amylase dispersion for enzymatic hydrolysis. After hydrolysis to a DE value of 1-5, inactivate the medium-temperature α-amylase by boiling water bath treatment, and then spray dry to prepare the sodium-free starch-based fat substitute.

2. The preparation method according to claim 1, characterized in that, The rice is one or more of glutinous rice, japonica rice, or indica rice.

3. The preparation method according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 80~85℃, and the enzymatic hydrolysis time is 3~30min.

4. The preparation method according to claim 1 or 3, characterized in that, The activity of the mesophilic α-amylase is 2000~4000 U / mL.

5. The preparation method according to claim 1, characterized in that, In step S2, the ratio of mesophilic α-amylase to water is 1~2:

300.

6. The preparation method according to claim 1, characterized in that, The mass ratio of rice starch to medium-temperature α-amylase dispersion is 1:4~5.

7. The preparation method according to claim 1, characterized in that, The inlet temperature of the spray dryer is 170~180℃, and the outlet temperature is 70~80℃.

8. A sodium-free fat substitute prepared by the method according to any one of claims 1 to 7.

9. The use of the sodium-free fat substitute of claim 8 in low-fat cream.

10. The application according to claim 9, characterized in that, The application involves adding the sodium-free fat substitute during the preparation of low-fat cream, specifically including the following steps: After mixing skim milk with the sodium-free fat substitute, full-fat cream is added, pasteurized, homogenized by high-speed shearing, and then hardened at low temperature to obtain the reduced-fat cream.

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