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66 results about "Fat replacement" patented technology
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Trans fat replacement system and method of making a baked good with a trans fat replacement system
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g / cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
Owner:GENERAL MILLS INC
Simulated fat and method for preparing same
The invention discloses a simulated fat. The base material for preparing the simulated fat comprises konjaku flour and carrageenin of which the compound weight ratio is 1:0.3-0.45, and the auxiliary material comprises egg white protein, a defoamer, alkaline gel and water. The simulated fat is prepared by using compounded vegetable glue as the base material assisted by the egg white protein and vegetable oil through the steps of stirring with the water, molding, precooking, forming, cooling, mould unloading, recooking and secondary cooling under the action of the gel. The simulated fat product has a plurality of physical characteristics similar to natural fat and has no health hazards. The simulated fat can be used as a substitute in meat products processing and is widely applied to the meat products processing. Sausages, hamburger bakemeat and the like processed from the simulated fat are completely same with animal fat from the appearance and the cross section, have quite similar mouthfeel and flavor and low fat, are rich in dietary fiber, and do not contain cholesterol.
Owner:CHINA MEAT RES CENT
Low-fat low-sugar purple sweet potato mousse cake and preparation method thereof
InactiveCN102771540ARich nutritional structureRich in anthocyaninsBakery productsFood preparationBiotechnologyNutritive values
The invention belongs to the technical field of food processing methods and particularly relates to a low-fat low-sugar purple sweet potato mousse cake and a preparation method thereof. The preparation method comprises the following steps of: taking purple sweet potato conditioning flour as a principal material; based on the weight of the principal material, adding xanthan gum, vital gluten, RES modified starch, trehalose, maize starch maltodextrin, sodium dihydrogen phosphate, salt, sucrose, milk, a cheese, an egg and gelatine sheet according to a certain proportion; and processing. The preparation method is characterized in that the ageing resistance of cakes is enhanced by food gums and wheat gluten proteins added based on the conventional cake processing method; and heat quantity of cakes is reduced by fat substitutes and natural sweeteners based on the conventional cake processing method. Compared with the prior art, the low-fat low-sugar purple sweet potato mousse cake provided by the invention can keep the original nutrition and flavor of purple sweet potatoes in the longer quality guarantee period, and has the characteristics of low fat and low sugar, soft material, fresh and cool mouth feel, melting in the mouth, high nutritional value and high stability.
Owner:东莞市圣心食品有限公司
Starch Treatment Process
InactiveUS20070212475A1Alter performance characteristicReduced additiveConfectionerySweetmeatsFood gradeAdditive ingredient
High amylose starches are treated to retain resistance while improving water binding properties. Starch functionality is varied by pre-processing of starches by heating and microfluidisation, to create changes in product viscosity, resistant starch content, particle size and molecular weight. The treated starches produce food grade resistant starches which have the ability to bind water, build viscosity, gel and form films. They can be used as fat replacement ingredients.
Owner:COMMONWEALTH SCI & IND RES ORG
Nanoparticulated whey proteins
ActiveUS20070231453A1Protein composition from fishFood ingredient nanoparticlesNanoparticleWhey protein
The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and / or filling agents.
Owner:SOC DES PROD NESTLE SA
A kind of preparation method of rice starch-based fat substitute
The invention relates to preparation of a rice starch-based fat replacer, in particular to a method for preparing high-purity low-DE (dextrose equivalent) value malto dextrin by utilizing rice. The method comprises the following concrete steps of: smashing and sieving rice, soaking and extracting with alkali liquor; then centrifuging to remove supernate and surface layer and lowermost yellow residue, and drying for 40-50 hours to obtain rice starch; mixing rice starch feed liquor with water at the mass percent ratio of 1:(4-6); then adding alpha amylase to ensure the alpha amylase to account for 0.5-1.5% of size in mass fraction, carrying out enzymolysis for 10-15 minutes at the temperature of 85-95 DEG C, centrifuging for 8-12 minutes, freezing the supernate, and carrying out freeze drying treatment after the supernate is completely frozen, thus malto dextin is obtained. By adopting the method in the invention, the high-purity low-DE value malto dextin fat replacer is prepared, and preparation process of the malto dextin is changed while basic physicochemical properties of the malto dextin are not changed, thus the aims of energy conservation and consumption reduction are achieved during preparation of the malto dextin.
Owner:CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof
ActiveCN102813233AReduce contentDoes not affect final flavorFood preparationBiotechnologyMonosodium glutamate
The invention discloses a low fat Chinese sausage with mesona blume gum-rice starch plural gel as a fat substitute and a preparation method thereof. The low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute is prepared from main materials and auxiliary materials, wherein the main materials comprise lean pork ham and pork back fat, and the auxiliary materials comprise salt, glucose, sodium tripolyphosphate, NaNO2, sodium isoascorbate, Chinese spices, monosodium glutamate, the mesona blume gum-rice starch plural gel and the like. According to the low fat Chinese sausage with the mesona blume gum-rice starch plural gel as the fat substitute, disclosed by the invention, with the mesona blume gum-rice starch plural gel substituting for partial fat, the flavor, taste and appearance of an end product are not affected, and the fat content in the sausage can be greatly reduced, thereby meeting the requirements of people for health and nutrition.
Owner:江苏骥洋食品有限公司
Edible composition comprising cellulose ether and its use as fat substitute in dairy products
An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.
Owner:DOW GLOBAL TECH LLC
Low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and preparation method of low-fat cheddar cheese
The invention relates to the field of processing of dairy products, and specifically relates to low-fat cheddar cheese containing lactobacillus casei generating exopolysaccharides and a preparation method of the low-fat cheddar cheese. Under the condition that any fat substituents and glue additives are not added, the defect that character and fusing property of low-fat cheddar cheese are poor due to lipopenia is improved by means of natural exopolysaccharide generating bacteria, and the low-fat cheddar cheese approaches whole fat cheddar cheese. The fat content of the low-fat cheddar cheese provided by the invention is reduced by over 50% compared with a normal whole fat group. The cheese prepared by the invention is not only low in fat content, but also is easy to accept by consumers in character and taste. The product is suitable for crowds and children with obesity and diabetes to eat. In addition, the cheese is beneficial for preventing diseases such as obesity and cardia-cerebrovascular diseases for common crowds.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Citrus fibre meat product and preparation method thereof
The invention discloses a citrus fibre meat product and a preparation method thereof, aiming at providing a more healthy meat product which uses citrus fibre as the fat replacement and has the smell and mouth feel similar to high-fat sausage, and the invention also discloses a preparation method of the citrus fibre meat product. The meat product contains 0.1-4% of citrus fibre in weight percentage. The preparation method comprises the following steps of: reconditioning qualified fresh livestock material meat, removing tendon and fat lining to obtain lean meat material, adding curing agent in the lean meat and curing at 0-4 DEG C for 24 hours, cooling the cured lean meat material, cut mixing or roll rubbing the material at 0-15 DEG C, then adding fat lining or ice water, citrus fibre and flavoring for mixing, irrigating enema subjected to deoxidizing, wherein the adding amount of the citrus fibre is 0.1-4% of the meat product and the flavoring is conventional components and matching, placing the irrigated sausage or ham in hot water for cooling after heating, storing in a refrigerator after cooling to obtain the citrus fibre meat product.
Owner:TIANJIN UNIV OF COMMERCE
Partial fat replacement in flat bread
InactiveUS20070087102A1Reduce hard fat contentReduce hard fatDough treatmentDough/pre-mixesCorn mealFat substitute
This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimetics. In one embodiment, a reduced-fat flat bread is prepared from a dough comprising, in baker's percentages, about 100% flour, about 0.5% to about 15% sugar, about 5% to about 10% corn meal, about 0.5% to about 4% salt, about 50% to about 65% water, about 2% to about 10% soybean oil, about 0% to about 2% hard fat chips, an effective amount of a starch-based particulate fat mimetic to reduce the hard fat content of the reduced-fat flat bread by at least about 25%, about 0.5% to about 4% compressed yeast, an effective amount of a texturizing agent to provide tenderness to the crumb grain and crispiness to the surface of the reduced-fat flat bread, about 0.1% to about 0.8% of a flavoring agent, and about 0.2% to about 0.3% of a release agent, wherein the starch-based particulate fat mimetic has an average particle size of less than about 800 microns.
Owner:KRAFT FOODS GRP BRANDS LLC
Starch treatment process
High amylose starches are treated to retain resistance while improving water binding properties. Starch functionality is varied by pre-processing of starches by heating and microfluidisation, to create changes in product viscosity, resistant starch content, particle size and molecular weight. The treated starches produce food grade resistant starches which have the ability to bind water, build viscosity, gel and form films. They can be used as fat replacement ingredients.
Owner:COMMONWEALTH SCI & IND RES ORG
Spicy strips and preparation method thereof
InactiveCN110024955AHigh nutritional valueReduce dosageFood scienceMonosodium glutamateVegetable oil
The invention discloses spicy strips and a preparation method thereof, and relates to the technical field of food processing. The spicy strips comprise the following raw materials in parts by weight of 40-50 parts of high-gluten wheat flour, 30-40 parts of hulless barley powder, 5-10 parts of soybean flour, 5-10 parts of yellow corn flour, 0.5-1 part of powdered beef, 1-5 parts of fat replacements, 1-5 parts of vegetable oil, 1-2 parts of table salt, 2-3 parts of white granulated sugar, 0.5-1 part of monosodium glutamate, 0.1-0.5 part of spice powder and 5-10 parts of water. The invention aimsto provide spicy strips which are low in fat content, healthy and safe.
Owner:WUHAN POLYTECHNIC UNIVERSITY
Low-fat nutritional egg yolk sauce and making method thereof
InactiveCN105533647AIncrease contentPlay an emulsifying effectFood preservationLipidic food ingredientsAnimal scienceArdisia japonica
The invention discloses low-fat nutritional egg yolk sauce. The sauce is made from, by weight, 18-20 parts of fresh egg, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanill, 10-20 parts of duck liver, 10-15 parts of bean curd, 1.7-2 parts of feather cockscomb seeds, 1.3-1.6 parts of apple leaves and 2.3-2.4 parts of ardisia japonica. Under the conditions that oat dextrin replaces part of salad oil and the fat replace rate is 27.9%, the viscosity of the low-fat egg yolk sauce is increased by 105% compared with that of full-fat egg yolk sauce, and the energy value is decreased by about 16.5% compared with that of full-fat egg yolk sauce.
Owner:FENGYANG RUICHENG FOOD TECH
Microalgal flour
Owner:CORBION BIOTECH INC
Composite gel fat substitute and low-fat egg tart filling prepared therefrom
ActiveCN109288030AHas a physiological functionImprove hydrophilicityFood scienceLiquid jetXanthan gum
The present invention belongs to the technical field of food processing and discloses a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Xanthan gum and Arabic gum are separately dissolved in water; the dissolved materials are mixed to obtain a mixed colloidal solution; modified citrus pectin is dissolved in water to obtain a modified citrus pectin solution; then themixed colloidal solution is used as a matrix fluid; the modified citrus pectin solution is used as a driving fluid; and the solutions are introduced into a mixed reaction chamber by using a liquid jet method to obtain the composite gel fat substitute having fat sensory characteristics. The composite gel fat substitute is added to traditional egg tart liquid to replace a portion of whipping creamto produce the low-fat egg tart filling, so that gel formation of the egg tart liquid is improved and also the fat content of the egg tart filling is reduced.
Owner:SOUTH CHINA UNIV OF TECH +1
Preparation and 3D printing application of vegetable protein-based W/O/W fat
PendingCN114246223AFavorable promotion of constructionBroaden applicationEdible oils/fats ingredientsAdditive manufacturing apparatusBiotechnologyVegetable oil
The invention discloses plant protein-based W / O / W fat preparation and 3D printing application, and belongs to the technical field of low-fat fat green manufacturing and fat 3D printing. The edible liquid vegetable oil is structured by utilizing the synergistic effect of the plant-based protein and / or the plant-based protein-polysaccharide nanoscale dispersion liquid, the W / O / W fat system is obtained by adopting double emulsification, and the preparation method is simple, rapid, green, low-carbon and suitable for industrial production. The green safety of the product is ensured, meanwhile, a more stable structured vegetable oil fat system is obtained at a lower oil phase proportion, the construction of a low-fat low-saturated fatty acid product is promoted, and the practical application of the structured fat substitute in the food field is expanded.
Owner:JIANGNAN UNIV
Pig fat substitute and preparation method and application thereof
The invention discloses a pig fat substitute as well as a preparation method and an application thereof. The pig fat substitute comprises the following components in percentage by weight: 0.5%-3.5% of alginate, 0.1%-0.5% of calcium salt, 0.05%-0.10% of a slow release agent, 0.5%-1.5% of konjaku flour, 0.3%-1.0% of citrus fibers, 40%-60% of chicken oil, 0.2%-0.6% of seasonings and 35%-55% of an ice-water mixture. The invention also provides the preparation method of the pig fat substitute. The chicken oil is used as a main material, alginate and konjaku flour are added to form fat gel, and the fat gel has good slicing performance and does not melt in a normal temperature state; under the action of the citrus fibers and the seasonings, the fishy smell of the chicken oil is removed, the fat aroma of the chicken oil is improved, and the taste of the chicken oil is improved, so that pig fat is replaced to be used in meat products, and high-value utilization of leftovers of chicken meat slaughtering enterprises is realized; and the obtained meat product is a low-fat and low-calorie food, and is low in cost and good in market prospect.
Owner:QINGDAO BRIGHT MOON SEAWEED GROUP
Preparation method of sodium alginate gel sustained-release pig back fat substitute and application of substitute to fermented sausages
InactiveCN109601873AReduce releaseBalanced nutritionFood ingredient functionsAdditive ingredientCholesterol
The invention discloses a preparation method of a sodium alginate gel sustained-release pig back fat substitute and an application of the substitute to fermented sausages. After water caltrop and moringa powder are mixed and fermented, the gel fat substitute is prepared by using a sodium alginate-calcium salt complex agent, and the substitute replaces pig back fat used in some traditional sausages, so that a sausage of the invention has the characteristics of white fat particles and has a sustained-release property. The nutrients of the water caltrop and moringa powder can be continuously released during the fermentation process of sausage for further fermentation so as to enrich the taste and flavor of sausage; and the water caltrop contains functional ingredients such as alkaloids, flavonoids and polysaccharides, and is mixed and fermented with moringa powder so as to prepare pig back fat substitute. The substitute can not only endow a special flavor with the sausage, but also can balance the nutrients of the sausage, solves the problems of high content of fat and cholesterol in fermented sausages and obvious lack of minerals and dietary fibers, and has health-care functions peculiar to the water caltrop and the moringa powder.
Owner:FUYANG JIUZHEN FOOD
Vegetable fat replacement in meat products
InactiveUS20070116849A1Optimizing PME activityModify esterification characteristicFood preparationVegetable fibersFat substitute
The present invention relates to a process for the preparation of a fat replacement to be used in food compositions, in particular meat containing food compositions, comprising a step where a vegetable fiber is heat treated in order to de-activate pectin methylesterase, and prevent the de-esterification of pectins in the vegetable fiber maintaining the methoxyl pectin therein, having a degree of esterification of at least 50%.
Owner:FORSKARPATENT I SYD AB
Low-fat low-calorie ice cream rich in dietary fibers and vitamins and making method thereof
InactiveCN110506830AImprove melting resistancePrevent bad sandy feelingFrozen sweetsWater bathsThrombus
The invention discloses low-fat and low-calorie ice cream rich in dietary fibers and vitamins and a making method thereof, and belongs to the technical field of nutritional and health-care food. The ice cream is prepared from skim milk powder, anhydrous butter, whey protein, soybean protein, coix seed powder, honey red beans, high fructose corn syrup, anhydrous mayonnaise, distilled monostearin fatty acid, sodium carboxymethylcellulose, xanthan gum and deionized water. The making method comprises the following steps: mixing, dissolving and stirring whey protein and soybean protein, adjusting the pH value, carrying out denaturation by heating in a thermostatic water-bath, cooling to room temperature to form gel, crushing the gel, preparing an emulsion phase, homogenizing at high pressure, sterilizing the homogenized emulsion phase in the water bath, aging, and carrying out congelation. According to the invention, the anti-thawing capability of the ice cream is improved, fat in the ice cream is replaced, and the ice cream has the efficacy of clearing damp and has good effects of promoting digestion, relieving inflammation and preventing thrombus formation. Thereby, many quality defects of the ice cream caused by the use of fat substitutes are made up, and ideal texture characteristics and nutrition proportions are obtained.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Method for preparing fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion
The invention discloses a method for preparing a fat substitute by using cassava starch to regulate and control oil drop accumulation in emulsion. Fat is an essential component in daily diet and playsan important role in determining physical and chemical properties and sensory characteristics of food, especially some emulsion-based foods such as mayonnaise. However, scientific research shows thatexcessive fat intake can harm health, so that the method for preparing the fat substitute by using the cassava starch to regulate and control oil drop accumulation in the emulsion is characterized inthat whey protein isolate (WPI) and whey protein concentrate (WPC) serve as research objects, and influences of heating pretreatment (90 DEG C, 5 min) on physical stability of the oil-in-water (O / W)emulsion during the storage period are explored; then the emulsion serves as a matrix, the influence of the cassava starch and the different environment pH values on oil drop accumulation of a whole mixing system is researched, and the fat substitute with the optimal effect is screened out.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Sore throat relieving and beautifying garlic oil mayonnaise and preparation method thereof
InactiveCN105982296AIncrease contentPlay an emulsifying effectNatural extract food ingredientsFood ingredient functionsSugarAllium sativum
The invention discloses sore throat relieving and beautifying garlic oil mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-10 parts of cheese, 10-20 parts of dried longan, 3-4 parts of beer, 2-3 parts of peach blossom, 1.5-2.5 parts of herba gynostemmatis and 1.5-2.4 parts of folium menthae. By replacement of part of salad oil with the oat dextrin, fat replacement rate is 27.9%, and under the condition, viscosity of low-fat mayonnaise is increased by 105% as compared with that of full-fat mayonnaise while energy value is decreased by about 16.5% as compared with that of the full-fat mayonnaise.
Owner:FENGYANG RUICHENG FOOD TECH
Dryness-moistening bowel-lubricating low-fat yolk sauce and production method thereof
InactiveCN105982297AIncrease contentPlay an emulsifying effectNatural extract food ingredientsFood ingredient functionsYolkDietary fiber
The invention discloses dryness-moistening bowel-lubricating low-fat yolk sauce, made from the following materials according to parts by weight: 18-20 parts of fresh chicken eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of edible vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 3-4 parts of tea, 12-14 parts of minced mung bean, 1-2 parts of baijiu, 6-7 parts of eggplant juice, 0.9-1 part of basil seed, 1-1.5 parts of Radix Astragali, and 2.5-2.6 parts of Radix Angelicae Sinensis; the oat dextrin is used to replace part of salad oil, fat replacement ratio is 27.9%, and under such condition, the viscosity of the low-fat yolk sauce is 105% higher than that of the whole fat yolk sauce, and energy value thereof is 16.5% lower than that of the whole fat yolk sauce.
Owner:FENGYANG RUICHENG FOOD TECH
Granulum starch with functions of nutrition enrichment and fat simulation and preparation method thereof
InactiveCN101880333AChange the crystal structureUniform particle size distributionWater bathsAlcohol
The invention discloses a granulum starch with the functions of nutrition enrichment and fat simulation and a preparation method thereof. The preparation method comprises the following steps of: dispersing starch in acid solution to prepare starch milk, hydrolyzing by means of stirring in thermostatic waterbath, filtering and washing to obtain a filter cake a; adding water into the filter cake a to prepare starch milk, adjusting the PH value of the starch milk to be 8.0-9.0 with alkaline solution, adding ocentyl succinic, keeping the PH value of the reaction system to be 8.0-9.0, keeping the PH value of the reaction system to be invariable within 0.5h, adding divalent metal salt or trivalent metal salt to perform neutralization reaction, centrifuging, washing and drying to obtain a sample b; and dispersing the sample b in an alcohol-water medium, and ballmilling to obtain the granulum starch. The granulum starch has the characteristics of short ballmilling time, small granularity, even distribution of grain diameter, large specific surface area, a certain lyophobic emulsifying property and metallic element nutrition enrichment, and can be widely used for high value-added special meals food such as fat-replaced food, fat-simulated food and the like.
Owner:SOUTH CHINA UNIV OF TECH
Fish protein-containing low-fat mayonnaise and preparation method thereof
ActiveCN110959847AExtended shelf lifePrevent oxidationFood ingredient as antioxidantFood preservationBiotechnologyYolk
The invention relates to the technical field of food processing and discloses a preparation method of low-fat mayonnaise containing fish protein. The low-fat mayonnaise containing fish protein comprises the following components (by weight): soybean oil 40-80, egg yolk 5-10, fat mimetic 40-60, white vinegar 5-10, white granulated sugar 1-2, salt 2-3, mustard oil 0.5-1, and potassium sorbate 0.1-0.2. The invention also discloses a preparation method of a low-fat mayonnaise containing fish protein and a preparation method of a fat mimetic. According to the invention, the seawater fish meat isolated protein is compounded with pectin to replace part of soybean oil after limited enzymatic hydrolysis, and the fat replacement ratio is 50%. When applied to mayonnaise food production, compared withwhole milk mayonnaise, the viscosity of the low-fat mayonnaise is reduced by 46.5%, the energy value is reduced by 46.4%, and the protein content is increased by 107.1%. The low-fat mayonnaise also presents unique fish aroma, is suitable for smearing French fries, bread, hamburgers, sushi and other foods, and has good market application prospects.
Owner:JIMEI UNIV
Composite microcapsule type fat substitute and preparation method thereof
ActiveCN113142549AImprove the simulation effectImprove water holding capacityNatural extract food ingredientsFood dryingBiotechnologySodium Caseinate
The invention is applicable to the field of food processing, and provides a composite microcapsule type fat substitute and a preparation method thereof. The fat substitute comprises the following components in parts by mass: 5-30 parts of modified starch, 20-70 parts of a Maillard composite product, 1-15 parts of a highland barley-wheat composite extract, 10-35 parts of sodium caseinate, 1-10 parts of konjac glucomannan and 5-20 parts of alpha-cyclodextrine. According to the fat substitute disclosed by the invention, fat substitutes from different matrix sources are mixed together in a certain proportion to form the composite fat substitute, and the matrix of each component can generate synergistic effects, so that a microscopic cross-linked structure is easy to form, the water binding capacity and the heat stability of foods are facilitated to be improved, and the original texture characteristics and the original flavor of the foods are maintained. According to the fat substitute disclosed by the invention, a multi-system pretreatment and fusion technique is adopted, so that the simulation effect of the fat substitute can be notably improved.
Owner:良品铺子营养食品有限责任公司
Chinese sausage with mesona blume gum-rice starch plural gel as fat substitute and preparation method thereof
ActiveCN102813233BReduce contentDoes not affect final flavorFood preparationBiotechnologyMonosodium glutamate
Owner:江苏骥洋食品有限公司
Zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and preparation method thereof
ActiveCN114557440AStrong mechanical propertiesImprove stabilityClimate change adaptationLipidic food ingredientsComposite nanoparticlesSolvent
The invention discloses a zein-glycyrrhizic acid-chitosan stabilized Pickering emulsion gel and a preparation method thereof, and belongs to the technical field of food, medicine and cosmetic processing. Zein nanoparticles are prepared by an anti-solvent method and then compounded with glycyrrhizic acid to form negatively charged composite nanoparticles, the composite nanoparticles and soybean oil are mixed and emulsified to obtain a Pickering emulsion, the zein-glycyrrhizic acid nanoparticles can be quickly adsorbed on a water-oil interface to form a solid shell layer, then a chitosan solution is added, and the Pickering emulsion is prepared by using the method. The positively charged chitosan can crosslink the oil drops with negative electricity on the surface together through electrostatic interaction to form a three-dimensional network structure, and emulsion gel is prepared. The obtained Pickering emulsion gel is green and safe in raw material, high in stability and good in rheological property, can be stably stored for more than 30 days, and can be used as a fat substitute to replace traditional plastic fat.
Owner:JIANGNAN UNIV
Preparation method of low-fat and low-sugar soybean protein ice cream
The invention belongs to the technical field of food development, and particularly relates to a preparation method of low-fat and low-sugar soybean protein ice cream containing probiotic microcapsules. The preparation method comprises the following steps: firstly, fat is replaced with an SPH / XG particle fat replacement agent; meanwhile, a soybean protein isolate enzymolysis method is adopted, so that the taste of beans is improved, and the nutrition of the ice cream is improved; probiotics and prebiotic microcapsules are used for treatment, so that the cell survival rate is increased, the health of the food is enhanced, and the taste of the food is not influenced; the natural emulsifying property, foamability and stability of the silk peptide powder are utilized, and the silk peptide powder is added into a fresh milk ice cream process by optimizing the proportion, so that the expansion rate of an ice cream product can be greatly increased, and the addition amount of fat is further reduced.
Owner:UNIV OF JINAN
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