CN101103745A - Carbohydrate type fat analogue and preparation method thereof - Google Patents
Carbohydrate type fat analogue and preparation method thereof Download PDFInfo
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- CN101103745A CN101103745A CNA2006100102918A CN200610010291A CN101103745A CN 101103745 A CN101103745 A CN 101103745A CN A2006100102918 A CNA2006100102918 A CN A2006100102918A CN 200610010291 A CN200610010291 A CN 200610010291A CN 101103745 A CN101103745 A CN 101103745A
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Abstract
The invention relates to a carbohydrate fat simulacrum and the preparation method, in particular to a fat substitute and preparation method. According to the development status of the fat substitute at home and abroad, the utility model aims at providing a carbohydrate fat simulacrum and the preparation method so as to fill up the domestic gap. The carbohydrate fat simulacrum of the utility model has the characteristics of crystal type, the DE value is 3-12, the particle diameter is centralized in 2 to 6um; the carbohydrate fat simulacrum is made by adopting acid hydrolysis and enzymatic hydrolysis methods. The fat simulacrum of the invention can partially replace a part of fat in high-fat substance and be applicable for the food industry, furthermore, the functional properties of which can be increased. The invention has the advantages that: the processing condition is simple; the operation is convenient; thereby the utility model lays a theoretical foundation for the further development of novel products.
Description
Technical field
The present invention relates to a kind of fat substitute and preparation method thereof.
Background technology
Fat plays an important role to organoleptic attributes such as flavours in food products, mouthfeel, quality as the important component part of food.Except providing the 37.8KJ/g energy that human body is had the satiety, or the source and the fat-soluble cellulosic carrier of essential amino acid, aliphatic acid, prostaglandin, and be tempting flavour, local flavor, and can also improve food matter structure and mouthfeel, its temptation is made us being difficult to keep out.But the fat of excess intake can cause obesity, heart disease, high cholesterol, coronary heart disease and some cancer.Therefore the intake of control fat is imperative.But the consumer is very responsive to fat content in the food, can't accept simple fat reducing or not have the rough mouthfeel of fat foods, and fat substitute just arises at the historic moment this moment.
Fat substitute generally is divided three classes, chemical synthesis class substitute, protein-based substitute and carbohydrate substitute.Preceding two class substitutes are owing to easily causing osmotic diarrhea and easy heated denaturalization to limit application.And utilize cornstarch development fat substitute to have DEVELOPMENT PROSPECT most, outside the Stellar of U.S. Staley manufacturing company exploitation, also have a plurality of brands, as: Simplesse, S-100, S-300, Splendid etc., because this substitute has the emulsification of fat, keep local flavor, delicate mouthfeel is lubricious and low heat value, anti-oxidant function such as become sour, can be used in margarine, bakery product, low fat emulsification goods, salad dressing, soup juice, cheese, candy and the meat sausage, market is very welcome abroad.And in China, the patent research of this respect yet there are no report, more product-free listing, and this product not instrument can prolong shelf-life of product, keeps the original local flavor of product, the demand that more can cater to the present nourishing healthy of people.Adopt ative starch directly to make fat substitute, big and emulsion viscosity is big because of its particle, can't adipose mouthfeel of production class and fluid properties.
Summary of the invention
Current situation at domestic and international fat substitute the purpose of this invention is to provide a kind of carbohydrate type fat analogue and preparation method thereof, to fill the domestic gaps.
Carbohydrate type fat analogue of the present invention has crystal formation peak feature, and the DE value is 3～12, and particle diameter concentrates on 2～6 μ m, and concrete preparation method can have following three kinds of methods:
One, acid-hydrolysis method: it is 70～90% ethanolic solution that 25～30g cornstarch is joined 100ml, volumetric concentration, adds 5～10ml, volumetric concentration then and is 1～3% hydrochloric acid solution and stir, and reacts under 70～80 ℃ condition 1～2 hour.
Two, biological enzyme hydrolysis method: take by weighing 25～30g cornstarch and be dissolved in the 100ml distilled water, add the calcium chloride that accounts for starch quality 0.4～0.6%, stir the 30～40min that sizes mixing, adjust pH is 6～7; Adding warm AMS among 3～10u/g, is to react 0.5～2 hour under 60～80 ℃ the condition in temperature.
Three, biological enzyme hydrolysis method: take by weighing 25～30g cornstarch and be dissolved in the 100ml distilled water, stir the 30～40min that sizes mixing, adjust pH is 6～7; Adding the high temperature resistant AMS of 3～15u/g, is to react 0.5～2 hour under 95～100 ℃ the condition in temperature.
The present invention adopts acid system and enzyme process to prepare fat analogue, has measured granular size (Fig. 1～10), morphosis (Figure 11～13) and retentiveness (table 1), hygroscopicity (table 2), viscosity (table 3), emulsion stability (table 4) of this fat analogue etc. by modern instrumental analysis and chemical analysis means.
Find out that from SEM figure variation has taken place for amylodextrin pattern and ative starch pattern after the hydrolysis.Also there is difference in pattern between acidolysis and the enzymolysis corn starch granules.Acidolysis obtains rule of grain shape, and obtains irregular granule during enzymolysis, can be observed from Electronic Speculum that particle shape differs, starch granules causes certain erosion, resemble irregular crushed stone.Granular size is with the obvious decline of comparing of ative starch and concentrate on 2～6 μ m after the hydrolysis.No matter acidolysis or enzymolysis cornstarch, the pattern between the different DE value amylodextrins is also slightly variant.
The X-powder diffraction spectrum of cornstarch is the typical A type, but there is nuance in the X-powder diffraction spectrum peak of acidolysis and enzymolysis cornstarch.Through the not too big variation of phytase hydrolysis cornstarch peak type, still keep A type peak.And through the cornstarch after the enzyme hydrolysis, the peak has weakened by force, and fusion has taken place at the part peak, but six kinds of dextrin have all partly kept A type characteristic peak, and crystallinity left behind, and shows that hydrolysis mainly occurs in the amorphous region of starch.The residual formation that helps starch gel of crystallinity.
In the fat analogue performance test, having measured the DE value with the x-powder diffraction is the hydrolysate of 3-12, and its peak type all has crystal formation peak feature, is beneficial to gel and forms, and is suitable for simulated fat.With scanning electronic microscope observation the DE value be the hydrolysate of 3-12, its particle diameter concentrates on 2-6 μ m, is significantly less than the ative starch particle, has increased lubricious sense, is fit to simulated fat.
The retentiveness of table 1 carbohydrate fat analogue
| The starch kind | Ative starch | Acidolysis DE=7.02 | In warm enzymolysis DE=7.24 | High temperature resistant enzymolysis DE=12.07 |
| 10% retentiveness | 51 | 130 | 141 | 146 |
| 30% retentiveness | 62 | 174 | 197 | 201 |
The hygroscopicity of table 2 carbohydrate fat analogue
| Relative humidity, % | 20 | 40 | 60 | 80 | 100 |
| The acidified starch hydroscopicity, % | 2.9 | 4.8 | 6.9 | 8.8 | 23.5 |
| In warm enzymolysis hydroscopicity, % | 3.3 | 5.1 | 7.5 | 9.6 | 25.1 |
| High temperature resistant enzymolysis hydroscopicity, % | 3.5 | 5.4 | 7.7 | 9.8 | 25.6 |
The viscosity number of table 3 different temperatures ative starch and carbohydrate fat analogue
| Temperature, ℃ | 19.2 | 25 | 35 | 45 |
| The viscosity number of ative starch, mPa.s | 2.647 | 2.573 | 2.247 | 2.149 |
| The viscosity number of acidolysis, mPa.s | 1.724 | 1.563 | 1.784 | 0.862 |
| In the viscosity number of warm enzymolysis, mPa.s | 1.683 | 1.413 | 1.167 | 0.743 |
| The viscosity number of high temperature resistant enzymolysis, mPa.s | 1.693 | 1.433 | 1.147 | 0.731 |
The stability of emulsion of table 4 ative starch and the different proportionings of carbohydrate fat analogue
| Proportioning, ml | 15/35 | 20/30 | 25/25 |
| The emulsifying ability of ative starch | 0.452 | 0.395 | 0.378 |
| The emulsifying ability of acidolysis (DE=7.02) | 0.593 | 0.5021 | 0.442 |
| In the emulsifying ability (DE=7.24) of warm enzymolysis | 0.662 | 0.578 | 0.495 |
| The emulsifying ability of high temperature resistant enzymolysis (DE=12.07) | 0.657 | 0.588 | 0.473 |
Gained fat analogue of the present invention can partly substitute part fat in the higher fatty acid material and use and food service industry, and then increases its functional characteristic.It is that sequentially determining viscosity and temperature, time relationship obtain series data in 40% the emulsion that the fat analogue that the present invention is obtained is added into cream content with 20%, 30%, 40% respectively, and 30% adding proportion is best.Simultaneously, also the fatty thing of being developed is added in the ice cream, alternative amount is 5% o'clock, and ice-cream expansion rate is the highest.Sense organ is measured and to be shown, alternative amount is that 5% o'clock subjective appreciation result and full fat product are the most approaching.Process conditions of the present invention are fairly simple, be convenient to operation, have also established theoretical foundation for further developing new product simultaneously.
Description of drawings
Fig. 1 is the SEM figure of ative starch; Fig. 2 is the SEM figure of the fat analogue (DE=3.00) of acid hydrolysis preparation; Fig. 3 is the SEM figure of the fat analogue (DE=5.00) of acid hydrolysis preparation; Fig. 4 is the SEM figure of the fat analogue (DE=7.02) of acid hydrolysis preparation; Fig. 5 is the SEM figure of the fat analogue (DE=3.43) of middle temperature AMS preparation; Fig. 6 is the SEM figure of the fat analogue (DE=4.48) of middle temperature AMS preparation; Fig. 7 is the SEM figure of the fat analogue (DE=7.24) of middle temperature AMS preparation; Fig. 8 is the SEM figure of the fat analogue (DE=5.64) of high temperature resistant AMS preparation; Fig. 9 is the SEM figure of the fat analogue (DE=8.84) of high temperature resistant AMS preparation; Figure 10 is the SEM figure of the fat analogue (DE=12.07) of high temperature resistant AMS preparation; Figure 11 is the XRD figure of ative starch and acidolysis fat analogue, and curve is followed successively by ative starch, DE=3.00, DE=5.00, DE=7.02 from top to bottom among the figure; Figure 12 is the XRD figure of ative starch and middle temperature enzymolysis fat analogue, and curve is followed successively by ative starch, DE=3.43, DE=4.48, DE=7.24 from top to bottom among the figure; Figure 13 is the XRD figure of ative starch and high temperature resistant enzymolysis fat analogue, and curve is followed successively by ative starch, DE=5.64, DE=7.24, DE=12.07 from top to bottom among the figure.
The specific embodiment
The specific embodiment one: the carbohydrate type fat analogue of present embodiment has crystal formation peak feature, and the DE value is 3～12, and particle diameter concentrates on 2～6 μ m.
The specific embodiment two: present embodiment prepares carbohydrate type fat analogue according to following steps: the 30g cornstarch is joined 100ml, volumetric concentration move in the 250ml three-necked bottle behind 70～90% the ethanolic solution, adding 5～10ml, volumetric concentration then and be 1～3% hydrochloric acid solution stirs, be to react 1～2 hour under 80 ℃ the condition in temperature, obtain the DE value and be 3～6 fat analogue.
The specific embodiment three: present embodiment prepares carbohydrate type fat analogue according to following steps: take by weighing the 25g cornstarch and be dissolved in the 100ml distilled water, add calcium chloride 0.11g, stir the 30min that sizes mixing, adjust pH is 6; Adding enzyme and live and be warm AMS 0.75m1～2.5ml among the 100u/ml, is to react 0.5～2 hour under 60～80 ℃ the condition in temperature, obtains the DE value and be 6～18 fat analogue.
The specific embodiment four: present embodiment prepares carbohydrate type fat analogue according to following steps: take by weighing the 25g cornstarch and be dissolved in the 100ml distilled water, stir the 30min that sizes mixing, adjust pH is 6; Adding enzyme and live and be the high temperature resistant AMS 1.5m1～7.5ml of 50u/ml, is to react 0.5～2 hour under 95～100 ℃ the condition in temperature, obtains the DE value and be 6～18 fat analogue.
Claims (4)
1. carbohydrate type fat analogue is characterized in that described fat analogue has crystal formation peak feature, and the DE value is 3～12, and particle diameter concentrates on 2～6 μ m.
2. acid hydrolysis prepares the method for the described carbohydrate type fat analogue of claim 1, it is characterized in that described method is: it is 70～90% ethanolic solution that 25～30g cornstarch is joined 100ml, volumetric concentration, add 5～10ml, volumetric concentration then and be 1～3% hydrochloric acid solution and stir, under 70～80 ℃ condition, reacted 1～2 hour.
3. biological enzyme hydrolysis prepares the method for the described carbohydrate type fat analogue of claim 1, it is characterized in that described method is: take by weighing 25～30g cornstarch and be dissolved in the 100ml distilled water, add the calcium chloride that accounts for starch quality 0.4～0.6%, stirring 30～the 40min that sizes mixing, adjust pH is 6～7; Adding warm AMS among 3～10u/g, is to react 0.5～2 hour under 60～80 ℃ the condition in temperature.
4. biological enzyme hydrolysis prepares the method for the described carbohydrate type fat analogue of claim 1, it is characterized in that described method is: take by weighing 25～30g cornstarch and be dissolved in the 100ml distilled water, stir the 30～40min that sizes mixing, adjust pH is 6～7; Adding the high temperature resistant AMS of 3～15u/g, is to react 0.5～2 hour under 95～100 ℃ the condition in temperature.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181591A (en) * | 2011-12-28 | 2013-07-03 | 财团法人食品工业发展研究所 | Substitute for fat in meat and its forming method |
| CN104543032A (en) * | 2015-02-02 | 2015-04-29 | 钱生球 | Production method of low-calorie low-saturability fat cream |
| CN104872495A (en) * | 2015-04-28 | 2015-09-02 | 长江大学 | Fat simulation substance taking water chestnut starch-konjac powder as matrix, and preparation method of fat simulation substance |
| CN109691877A (en) * | 2017-10-24 | 2019-04-30 | 佛山市顺德区美的电热电器制造有限公司 | Baoshang control method, pressure cooker and the computer readable storage medium of pressure cooker |
| CN110959847A (en) * | 2019-11-05 | 2020-04-07 | 集美大学 | Low-fat mayonnaise containing fish protein and preparation method thereof |
-
2006
- 2006-07-14 CN CNA2006100102918A patent/CN101103745A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181591A (en) * | 2011-12-28 | 2013-07-03 | 财团法人食品工业发展研究所 | Substitute for fat in meat and its forming method |
| CN103181591B (en) * | 2011-12-28 | 2016-08-03 | 财团法人食品工业发展研究所 | Substitute for fat in meat and its forming method |
| CN104543032A (en) * | 2015-02-02 | 2015-04-29 | 钱生球 | Production method of low-calorie low-saturability fat cream |
| CN104543032B (en) * | 2015-02-02 | 2018-07-27 | 钱生球 | The butter production method of low in calories, low saturated fat |
| CN104872495A (en) * | 2015-04-28 | 2015-09-02 | 长江大学 | Fat simulation substance taking water chestnut starch-konjac powder as matrix, and preparation method of fat simulation substance |
| CN109691877A (en) * | 2017-10-24 | 2019-04-30 | 佛山市顺德区美的电热电器制造有限公司 | Baoshang control method, pressure cooker and the computer readable storage medium of pressure cooker |
| US11602239B2 (en) | 2017-10-24 | 2023-03-14 | Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co., Ltd. | Soup cooking control method for a pressure cooker, pressure cooker, and computer-readable storage medium |
| CN110959847A (en) * | 2019-11-05 | 2020-04-07 | 集美大学 | Low-fat mayonnaise containing fish protein and preparation method thereof |
| CN110959847B (en) * | 2019-11-05 | 2023-01-03 | 集美大学 | Low-fat mayonnaise containing fish protein and preparation method thereof |
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