26 results about "Fat substitute" 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 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.

The invention relates to protein-polysaccharide composite microgel as well as a preparation method and application thereof, and belongs to the technical field of food science and functional materials. The composite microgel is prepared from soybean protein isolate and high-acyl gellan gum through phase separation and ultrasonic combined thermal induction processes. The composite microgel disclosed by the invention can be widely applied to semi-solid food as a fat substitute component, provides a novel material basis with an adjustable structure for developing healthy low-fat food, and has a wide application prospect.

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.

1. Name of the product in this design: Packaging bag (Dark Chocolate Filled Chocolate). 2. Purpose of this design: for food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 7. Design 1 is designated as the basic design.

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 invention provides low-fat emulsified-salt-free processed cheese as well as a preparation method and application thereof, and relates to the technical field of dairy products. The low-fat emulsifying-salt-free processed cheese comprises main materials and auxiliary materials, and the main materials comprise the following components in percentage by mass: 50-55% of cheese, 8-20% of milk fat and the balance of skimmed milk; the auxiliary materials comprise carrageenan and edible colloid, and the carrageenan is a mixture of iota-type carrageenan and kappa-type carrageenan; the auxiliary materials do not contain starch, fat substitutes and emulsifying salt. The low-fat emulsifying-salt-free processed cheese provided by the invention does not contain starch, fat substitutes and emulsifying salt, the low-fat emulsifying-salt-free processed cheese is obtained through a specific ratio of the main material components to the auxiliary material components, and the processed cheese product has a fine, stiff and elastic texture, is good in taste and flavor, and can be used for preparing the low-fat emulsifying-salt-free processed cheese. The texture is achieved without adding starch, fat substitutes and emulsifying salt, and the stability in the shelf life is good.

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.

This invention discloses a solid fat substitute for luncheon meat and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) soybean protein hydrolysate is combined with soybean nanofibers to form a thermally prepared gel, which is then mechanically sheared and broken into a composite microgel. (2) The obtained microgel particles are mixed with soybean oil, and a secondary fluid is added by capillary force to form an oil gel with a network structure. The prepared oil gel has structural stability and oxidative stability, and does not require the addition of gelling agents. It is made from natural ingredients and the process is simple. At the same time, as a substitute for solid fat in luncheon meat, it has a chewiness similar to animal fat, enhances the taste and texture of luncheon meat, improves lipid status, enhances nutritional components, and provides a new solution for the food industry to develop healthier meat products.

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 present application relates to a kind of preparation method of corncob polysaccharide and its application as lipid inhibitor.A kind of preparation method of corncob polysaccharide includes the steps of preparing defatted corncob dry powder, alkali extraction crude polysaccharide, enzymatic hydrolysis purification, alcohol precipitation and refining, etc., through defatting, ultrasonic alkali extraction, enzymatic hydrolysis purification, low-temperature alcohol precipitation and freeze-drying etc., realize the efficient preparation of corncob polysaccharide from corncob, improve the comprehensive utilization value of corncob, promote the high-value utilization of bulk agricultural and sideline products;The application of polysaccharide component extracted from corncob as lipid inhibitor is also disclosed, the corncob polysaccharide component of the present application can effectively improve the weight gain and fat deposition of obese mice, providing a new solution for the prevention and treatment of obesity, which can be used as fat substitute or functional food ingredient of low-fat food.

This invention provides a method for preparing micronized rice protein with lubricating properties. The method includes the following steps: S1: Pretreatment of sugar-refining rice residue, using sugar-refining rice residue as raw material, adding water to form a slurry, processing with a colloid mill, and then passing through a 60-mesh sieve to remove impurities; S2: Enzymatic desaccharification, adjusting the pH of the rice residue slurry in S1 to 7.0±0.5, and then adding 0.2% neutral amylase and 0.2% saccharifying enzyme. The method for preparing micronized rice protein with lubricating properties provided by this invention employs direct steam injection heating. By controlling the pressure and steam injection rate, rapid denaturation and coagulation of rice protein molecules are achieved, resulting in the production of micronized rice protein with uniform particle size and regular spherical shape. Furthermore, a two-stage homogenization technique is combined to further reduce particle size, effectively improving the solubility, surface activity, and emulsifying properties of the protein particles. The obtained micronized rice protein can be used as a fat substitute for the development of low-fat foods.

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.

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.

The invention relates to a preparation method of corncob polysaccharide and application of the corncob polysaccharide as a lipid inhibitor. A preparation method of corncob polysaccharide comprises the steps of preparation of degreased corncob dry powder, alkali extraction of crude polysaccharide, enzymolysis and purification, alcohol precipitation, refining and the like, efficient preparation of corncob polysaccharide from corncobs is achieved through combination of multiple steps of degreasing, ultrasonic alkali extraction, enzymolysis and purification, low-temperature alcohol precipitation, freeze-drying and the like, the comprehensive utilization value of the corncobs is increased, and the yield of the corncob polysaccharide is increased. High-value utilization of a large number of agricultural and sideline products is promoted; meanwhile, the invention discloses application of the polysaccharide component extracted from the corncob as a lipid inhibitor, the corncob polysaccharide component can effectively improve weight gain and fat deposition of obese mice, a new solution is provided for prevention and treatment of obesity, and the corncob polysaccharide component can be used as a fat substitute of low-fat food or a functional food ingredient.

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.

This invention discloses a low-oil-phase emulsion gel fat substitute, low-fat ice cream, and its preparation method. The fat substitute is a low-oil-phase Pickering emulsion gel stabilized using bacterial cellulose nanofiber / soy protein isolate composite particles. Compared to the 5%–30% fat content of traditional commercial ice cream, this invention, by replacing cream with a low-oil-phase Pickering emulsion gel, reduces the fat content of the resulting ice cream to below 1.5%. Furthermore, this ice cream exhibits strong resistance to melting, good shape retention, and a texture similar to commercial products, demonstrating promising application and market prospects.

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.