26 results about "Fat replacement" patented technology

The invention provides a Pickering emulsion with stable phycocyanin-rosmarinic acid conjugate and application of the Pickering emulsion in a surimi product, and the Pickering emulsion is characterized in that PC-Ra prepared by oxidizing rosmarinic acid with laccase and then covalently conjugating with phycocyanin is used as an emulsifier, corn oil is used as an oil phase, and five groups of emulsions from PC-Ra20 to PC-Ra40 are prepared through homogenization. The emulsion is added into surimi in proportion, and the surimi product is prepared through chopping and mixing, sausage filling and two-stage heating and can be used as a fat substitute to effectively fill and strengthen a gel three-dimensional network. Experiments show that the emulsion can overcome the gelation defect of the surimi caused by direct addition of grease, the PC-Ra30 group has the optimal effect, the gelation strength and the water binding capacity of the surimi can be remarkably improved, the cooking loss is reduced, and lipid is effectively delayed; according to the invention, bioactive components are combined with an emulsion technology, and an effective solution is provided for developing high-quality and high-added-value green surimi products.

The invention provides a preparation method of controllable plant-based oleogel, which comprises the following steps: taking freeze-dried coconut meat as a raw material, and degreasing with n-hexane to obtain degreased coconut powder; coconut dietary fibers are extracted through three-step enzymolysis, and centrifugation and freeze drying purification are combined; coconut dietary fibers are subjected to high-pressure homogenization modification and then mixed with vegetable oil according to a specific proportion, the oleogel is prepared through high-speed homogenization, freeze-drying and shearing treatment, the microstructure, the oil binding force, the texture and the rheological property of the oleogel can be directionally regulated and controlled by regulating and controlling enzymolysis conditions, high-pressure homogenization pressure and the oil phase proportion, and the oleogel is high in oil binding force, stable in performance and high in stability. The method is suitable for fat replacement, functional carriers and other scenes in the food field, and an effective method is provided for controllable preparation of the plant-based oleogel.

The invention discloses oleogel based on egg white protein, preparation of the oleogel and application of the oleogel in improving the gel strength of Peru squid surimi. The self-prepared egg white powder oleogel is added into the squid surimi as a fat analogue. Experiments prove that the squid surimi gel is beneficial to promoting the network structure of the surimi gel, so that the hardness of the surimi gel is increased, the water holding capacity is improved, the total concentration of flavor compounds is increased, the proportions of alcohols and aldehydes are reduced, and hydrocarbon and aromatic compounds are increased. The application of the oil gel as a fat substitute in the minced fillet gel has great potential. And healthy, low-fat and flavor-enhanced surimi gel products can be developed in the future.

This invention relates to a food product comprising an additive formulation, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel. The invention also relates to methods for preparing such food products. The invention also relates to a use of an additive formulation as a fat replacement and / or an astringency reducer and / or a mouthfeel enhancer, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel.

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.

The application discloses a method for preparing a fat substitute by using Pediococcus acidilactici S1 exopolysaccharide, and belongs to the technical field of fat substitute preparation, and specifically comprises the following steps: freezing and drying egg white powder and Pediococcus acidilactici S1 exopolysaccharide, then dissolving and mixing the two kinds of freeze-dried powder, and water-bath heating to induce the formation of Pediococcus acidilactici S1 exopolysaccharide-egg white protein gel. The Pediococcus acidilactici S1 exopolysaccharide-egg white protein gel is very similar to the texture of animal fat, and can be used as a fat substitute of animal fat. After the animal fat is replaced by the fat substitute in equal amount, the taste and texture of the prepared sausage product are basically completely the same as those of the original sausage product. The health degree is significantly improved. The healthy polysaccharide product is used to replace the animal fat. The fat substitute is not easy to be oxidized and has environmental stability, and has physiological activities such as anti-tumor, improvement of intestinal microecology of human bodies, anti-biofilm, adsorption of soluble heavy metals, and the like, and meets the requirements of current healthy food.

The invention relates to the technical field of animal feed, in particular to a preparation process of baked pet food, which comprises the following steps: preparing defatted rice bran; preparing rice bran insoluble fibers; preparing a rice bran insoluble fiber fat substitute; preparing a composite embedding emulsion; and preparing the baked pet food. The rice bran insoluble fibers are etherified through glycidyl lactate, an etherified product generated through reaction has better hydrophilicity and lipophilicity, the oil holding capacity of the fibers is improved, the fibers can better adsorb grease in the baking process, meanwhile, the emulsifying performance is enhanced, the texture and taste of pet food can be improved, and meanwhile, the pet food has the advantages of being good in stability and good in taste. The etherified rice bran insoluble fiber can be used as a fat substitute, so that the fat content in pet food is reduced, and the weight of pets is favorably controlled.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

The invention belongs to the technical field of fat substitute preparation, and particularly relates to a preparation method of a low-methoxyl pectin-corn starch based fat substitute. According to the invention, low-ester pectin and corn starch are mixed in a solution, a corn oil-based O / W emulsion is prepared through high-speed shearing, and a Ca < 2 + > slow-release system is added to induce formation of emulsion gel. The microstructure and rheological property of an emulsion gel system are regulated and controlled through different oil concentrations, and the relationship between the characteristic change of the emulsion gel system and the oxidation property of the emulsion gel is disclosed. The emulsion gel of the corn starch and the low-ester pectin is a sustainable material, so that a safe, healthy and innovative substitute is provided for food.

The application discloses a high internal phase water-in-oil emulsion and application of the high internal phase water-in-oil emulsion as a fat substitute in salad dressing, and belongs to the technical field of fat substitutes. The preparation of the high internal phase water-in-oil emulsion comprises the following steps: dissolving dioscin and SP in chloroform, and then evaporating the chloroform to obtain DGSP particles; dispersing the prepared DGSP particles in rapeseed oil, and then dispersing a water phase drop by drop into the rapeseed oil to obtain a water-oil mixture, and then performing shearing emulsification to obtain W / O-HIPE. The oil gel-based W / O-HIPE with DGSP particles is used as a fat substitute to prepare a fat-reducing salad dressing, so that the fat-reducing salad dressing can have similar performance to normal salad dressing while reducing fat.

The invention discloses a high-stability emulsion as well as a preparation method and application thereof, and belongs to the technical field of foods, medicines and cosmetics. The emulsion takes esterified konjac polysaccharide as an emulsifier, the esterified konjac polysaccharide is obtained by esterifying at least one mixed anhydride selected from acetic anhydride, maleic anhydride, dodecenyl succinic anhydride, octenyl succinic anhydride and succinic anhydride as an esterification reagent, and the esterification degree of substitution (DS) of the esterified konjac polysaccharide is 0.01-5. The preparation method comprises the following steps: preparing the esterified konjac polysaccharide, and mixing and emulsifying with an oil phase by taking an aqueous solution of the esterified konjac polysaccharide as an aqueous phase. The emulsion has excellent long-term storage stability and oxidation resistance, can be used for embedding active functional factors, and is applied to foods, medicines and cosmetics as a fat substitute or a matrix.

The invention belongs to the technical field of food processing, and particularly relates to a yeast protein-based fat substitute as well as a preparation method and application thereof. The preparation method comprises the following steps: taking yeast protein as a raw material, carrying out pH migration treatment on the yeast protein, compounding xanthan gum with the yeast protein, and carrying out glycosylation reaction under specific conditions to obtain a high-stability and uniform high-internal-phase emulsion, namely the yeast protein-based fat substitute. The yeast protein-based fat substitute has the beneficial effects that when the yeast protein-based fat substitute is applied to baked flour products such as bread, not only can the bulkiness of the bread be remarkably improved and the palatability be improved, but also the use amount of grease in the bread is reduced, and the yeast protein-based fat substitute does not contain trans-fatty acid, is higher in eating safety and is more suitable for being eaten by people. And a better solution is provided for the development of high value-added food.

The invention discloses a freeze-thaw enhanced blocky vegetable protein fat substitute with a double-network structure as well as a preparation method and application thereof, and belongs to the technical field of food science. The vegetable protein, the vegetable oil, the konjac polysaccharide and the xanthan gum are added according to a certain sequence, and are subjected to freezing-unfreezing circulation treatment to prepare the blocky fat substitute with a protein particle-polysaccharide chain-like double-network skeleton structure with relatively high gel strength. According to the fat substitute disclosed by the invention, the texture and taste of the product are remarkably improved; the enhanced cross-linked network structure effectively inhibits water loss, ice crystal growth and oil-water separation at low temperature, so that the emulsion gel keeps a stable structure in the freezing and unfreezing processes, fracture, layering and water-oil separation are avoided, and the characteristics of enhanced hardness and elasticity under freezing and thawing cycles are shown at the same time. The method has a great application prospect in replacement of animal fat in food.

The application provides a low-fat cheese containing grain fermentation and a preparation method thereof. The steps include: mixing raw materials, uniformly mixing low-fat protein raw materials, a composite fat substitute and modified spirulina polysaccharide, and grain fermentation, adjusting pH to 6.5-6.7; adding a composite enzyme coagulating agent to coagulate milk; cutting the coagulated milk block, then gradiently increasing temperature to drain whey, filtering and separating 60%-70% whey; squeezing the coagulated milk block; and through early maturation, pulse electric field maturation and late maturation, the finished product is prepared. Through the combined technology of adding modified spirulina polysaccharide and grain fermentation, optimizing coagulation-whey draining process parameters and synergistic effect of pulse electric field maturation, the dual improvement of sensory quality and processing stability of the low-fat cheese containing grain fermentation is realized, and the technical effects of rich flavor, compact organization and smooth taste are achieved.

The preparation method comprises the following steps: taking water, vegetable protein, starch, edible colloid, vegetable oil and other food raw materials, fully mixing part of starch and water, heating and gelatinizing, sequentially adding the rest starch, vegetable protein and edible colloid in batches, uniformly stirring while adding the materials in batches, finally adding the vegetable oil, fully and uniformly stirring, and uniformly mixing. The invention relates to a marbled meat preparation method, which is used for forming emulsified stable paste, and the paste can be directly mixed with raw meat according to different proportions to form recombined meat with marbled patterns on appearance, or mixed with vegetarian meat blocks / vegetarian meat granules to form vegetarian steaks or vegetarian meat products with marbled patterns on appearance. The paste can also be filled into a net-shaped mold, is steamed and shaped by steam, and can be cooled and demolded to obtain a fat substitute with a net-shaped structure, such as pig net oil. The fat substitute is low in oil content and can provide fat lines and fat taste.

The invention discloses a vegetable protein-polysaccharide heat-meltable fat substitute as well as a preparation method and application thereof, and belongs to the technical field of food science. According to the fat substitute disclosed by the invention, plant polysaccharide and plant protein are used as main materials, and an emulsion gel system with a three-dimensional network structure is constructed by utilizing the synergistic effect of the plant polysaccharide and the plant protein; stearic acid and beta-sitosterol are added into the oil phase to serve as structure regulators to be used for improving the heat-meltable and freeze-thaw stability of the fat substitute; in addition, flavor substances or components with special functions can be added to enrich flavor and effects of the fat substitute. The fat substitute disclosed by the invention has relatively high gel strength and rheological property, can effectively replace traditional pig fat or cattle fat, and becomes an ideal fat substitute in healthy food. The preparation process is simple and easy to implement, the used raw materials are easy to obtain, the cost is low, the production process is mild, and the method is suitable for large-scale industrial production and has wide application prospects in the field of food.

The invention relates to a food-grade emulsion with oral environment response characteristics and a preparation method and application thereof, and belongs to the technical field of food ingredients. Comprising an external phase component, an interface component and an internal phase component, the external phase component is an oil phase, and the oil phase comprises an emulsifier and vegetable oil; the interface component comprises a phytosterol nanoparticle dispersion liquid; and the inner phase component comprises a water phase with the mass concentration of 74-90%. The food-grade emulsion prepared by the invention can generate phase transformation from a water-in-oil type structure to an oil-in-water type structure under the action of simulating shearing and saliva in the oral cavity processing process, and solves the problems that a fat substitute is difficult to give consideration to both the initial greasy feeling and the later refreshing feeling, the structural change is uncontrollable in the dynamic oral cavity processing process, the greasy feeling is easy to remain, and the oral cavity is not smooth. The double requirements of consumers on health and sensory quality cannot be met at the same time.

A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.

The application discloses a method for improving oil gel quality and oil and water retention of low-fat emulsified sausages and application thereof. The method comprises the following steps: mixing an oil-based lipid substitute with a gelling agent to obtain oil gel, and using the oil gel to partially or completely replace lard, and mixing the oil gel with meat paste to obtain emulsified sausages. The oil-based lipid substitute is selected from at least one of triglyceride fish oil, re-esterified triglyceride fish oil, ethyl ester fish oil and phospholipid phosphorus shrimp oil. By regulating the composition and content of lipid molecules, the gel strength of the oil gel can be improved when the content of triglyceride is 35%-85% (w / w) and the content of phospholipid is 8%-45% (w / w); and the oil and water retention of the emulsified sausages can be improved when the content of triglyceride is 35%-45% (w / w) and the content of phospholipid is 8%-45% (w / w). The oil gel prepared by the method has excellent oil retention rate and gel strength, the emulsified sausages have high water retention and low cooking loss, and the problems of poor gel performance, encapsulation and filling effect of the oil-based lipid substitute and poor oil and water retention of the low-fat emulsified sausages are solved.

A curdlan-containing fat substitute, and a preparation method therefor and a use thereof. The fat substitute comprises curdlan, PGPR, and a lipid. The fat substitute has a 28-day-storage thermal shear syneresis rate of less than or equal to 2.2%, a 28-day-storage instability coefficient of less than or equal to 2.9, and a dynamic friction coefficient of 0.10-0.15. The fat substitute has relatively high thermal shear stability and storage stability.

This invention discloses a fat substitute for ice cream and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) a thermotropic gel is formed by combining modified soybean residue insoluble dietary fiber with soy protein isolate, and then mechanically sheared and broken into microgel particles; (2) the obtained microgel particles are mixed with walnut oil, homogenized at high speed to obtain an emulsion, and then freeze-dried and stirred to obtain an oil gel. The prepared oil gel has a stable structure, does not require the addition of gelling agents, and the raw materials are safe, green, widely available, and inexpensive. Applying the oil gel as a fat substitute to low-fat ice cream not only makes the product have the characteristics of low calories, high quality and high nutrition, but also reduces the content of saturated fatty acids and trans fatty acids in the product, providing a new solution for developing healthier food ingredients and products.

The invention belongs to the technical field of food processing, and particularly relates to chicken oil replacement type chicken complementary food for old people based on a colloid modified multiple emulsion structure and a preparation method of the chicken complementary food. According to the invention, multiple emulsion type gel is taken as a core, physical modification optimization is carried out by regulating and controlling the synergistic effect of kappa-carrageenan and algin, and a fat substitution type multiple emulsion gel system with good thermal stability, water holding capacity and oil holding capacity is constructed to replace partial or all functions of traditional chicken oil in complementary food. Meanwhile, chicken tissues are pretreated by adopting an enzymolysis process, so that the digestion and absorption rate of protein can be increased, the cohesiveness and viscoelasticity of a system can be improved, and then the chicken tissues are combined with multiple emulsion gel, so that the texture, the lubricity and the swallowing safety of the finally prepared complementary food are remarkably improved; the chewing gum is more suitable for old people with weakened chewing and swallowing functions to eat.

The invention discloses a pine nut-acorn starch-based solid cream substitute and a preparation method thereof. According to the method, pine nuts and pine nut meal serve as main raw materials, gelatinized acorn starch is matched to serve as a structural framework, gelatinized structure construction is achieved through the synergistic effect of tannic acid and xanthan gum, and the solid cream substitute product with good texture and stability is prepared. The preparation method comprises the four steps of pine nut pulp preparation, acorn starch gelatinization, compounding reaction and condensation forming. The obtained product has the advantages of excellent hardness, cohesiveness and smearing property, high stability, no obvious water and oil separation phenomenon in the storage period, natural and soft flavor and no cholesterol or trans-fatty acid. According to the method, pine nut byproduct resources are fully utilized, construction of a plant-based healthy fat replacement system is achieved, and the method can be widely applied to plant cream, smearing paste and baked products.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of plant-based marine nutrient composite light food takcan, which comprises the following steps: (1) preparation of kelp caviar: kelp pretreatment, enzymolysis extraction, composite sol preparation, spherical microgel solidification and post-treatment; (2) preparing the plant sausage: preparing a plant protein solution, hydrating at low temperature, adding a gelling agent for secondary hydration, heating for gel forming, emulsifying, shearing and solidifying plant fat for forming, mixing for sausage filling, performing staged thermal induction texture recombination, and cooking for sterilization; and (3) assembly: dicing the plant sausages, uniformly mixing the diced plant sausages with the kelp caviar, matching with fresh fruits and vegetables, filling the modified whole wheat cake crust with the mixture, and performing sealed packaging. The light food tower disclosed by the invention can integrate a spherical microgel solidification technology and a plant protein thermal induction gel structure recombination and high-shear emulsification plant fat substitution technology, fills the blank of light food in which marine resources and plant bases are combined, and realizes high-value utilization of food materials.

The invention relates to the field of food processing for cleaning labels and the technical field of plant oil body product development, in particular to a preparation method of peanut oil body emulsion gel. Mixing the peanut kernels without red skins with water, soaking, crushing and filtering to obtain filtrate; centrifuging the filtrate, and collecting an upper-layer oil body and a middle-layer water phase; mixing the oil body and the water phase, and shearing to obtain a peanut oil body emulsion; and mixing the peanut oil emulsion with transglutaminase, carrying out an enzyme cross-linking reaction, and storing after enzyme deactivation to obtain the peanut oil emulsion gel. Other substances are not added additionally, the peanut oil body emulsion gel is prepared through direct induction of an oil body and a water phase generated in the peanut oil body extraction process, and the preparation method of the peanut oil body emulsion gel is simple in preparation step, environmentally friendly, free of pollution, capable of cleaning labels, good in elasticity and excellent in deformation resistance. A traditional emulsion gel system is expanded, and the fat substitute can be applied to a food system as a novel fat substitute.

The invention provides a food containing a fat substitute. The food comprises the fat substitute; the fat substitute comprises curdlan, and the hot shear bleeding rate of the fat substitute in the 28-day storage period is smaller than or equal to 2.2%. The instability coefficient is less than or equal to 2.9 in the storage period of 28 days, and the dynamic friction coefficient is 0.10-0.15; in the fat substitute, the mass fraction of curdlan is 0.3-3 wt%, the mass fraction of PGPR is 0.5-4 wt%, and the mass fraction of lipid is 40-70 wt%. The food provided by the invention has the characteristic of low fat content.