CN101632409A - Method for preparing fat mimics taking wheat gliadin as substrate - Google Patents
Method for preparing fat mimics taking wheat gliadin as substrate Download PDFInfo
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- CN101632409A CN101632409A CN200910065819A CN200910065819A CN101632409A CN 101632409 A CN101632409 A CN 101632409A CN 200910065819 A CN200910065819 A CN 200910065819A CN 200910065819 A CN200910065819 A CN 200910065819A CN 101632409 A CN101632409 A CN 101632409A
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Abstract
The invention provides a method for preparing fat mimics taking wheat gliadin as substrate. The method comprises the following steps of: talking the wheat gliadin extracted from wheat gluten as raw material; adding with proper amount of compound additive prepared by glyceryl monostearate and sodium carboxymethylcellulose; evenly mixing; adding with proper amount of distilled water and adjusting to be even mushy; adjusting the pH value of protein paste with citric acid solution with 15% concentration; and obtaining the fat mimics by properly palletizing and emulsifying. The mixture ratio of the compound additive, the adding amount of the distilled water, the pH value of the protein paste, and the time and the speed of palletizing and the emulsifying are controlled during processing. The product is nontoxic and safe, can stimulates the texture and the organoleptic characteristic of natural cream, and can be taken as the fat mimics to replace partial fat in foods such as frozen foods or bakery foods, and the like, so as to reduce high-heat fat intake, and avoid the diseases caused by high fat intake such as adiposis, heart disease, hypercholesterolemia, coronary heart disease, some cancers, etc.
Description
Technical field
The present invention relates to the preparation method that a kind of wheat gliadin is the fat analogue of matrix.
Background technology
Grease all plays an important role in food processing and trophic function, and it not only gives the lubricated mouthfeel of food, peculiar flavour, particular organization's state and good stability, or the carrier of essential fatty acid source and liposoluble vitamin.Grease in the food not only shows the local flavor of self, also influences concentration, persistence and the balance of other spices.But studies show that according to modern medicine and nutrition a large amount of fat of ingesting can cause obesity, heart disease, high cholesterol, coronary heart disease and some cancer.Along with human living standard's raising, increasing people begin to pay close attention to health problem.Thus, fat substitute just arises at the historic moment.
Fat analogue mainly is to be the product of basic ingredient with carbohydrate or protein, this class fat analogue simulation be the mouthfeel and the quality of natural oil, but not physical propertys such as local flavor, fusing point can not be used with the man-to-man replacement of natural oil.It can absorb sufficient moisture, simulates the oily liquid system of replaced grease with oil-in-water (O/W) emulsification system.
The fat analogue that with protein is matrix is that raw material forms through Physical Processing or chemical modification with various protein.The mode of protein simulated fat has three kinds: (1) protein mixes with gelatin substance and can form gel through after certain processing, and it can provide adipose matter structure of class and functional characteristic; (2) come simulated fat to contain the matter structure of the high protein product of relative molecular mass with change with the lower protein of relative molecular mass; (3) soapy feeling of the protein simulated fat by micronize technical finesse sex change.At present, be that the source of raw material of the fat analogue of matrix mainly comprises egg albumen, milk protein, lactalbumin, soybean protein, crosslinking protein, collagen etc. with protein.
Wheat gliadin is a kind of monomeric protein, and molecule is less, and the averagemolecular wt amount is 40,000Da, be dissolved in 70% ethanolic solution, form, only contain in the molecule-S-S by nonpolar amino acid, structure is closely spherical in shape, molecule contains a large amount of α-Luo Xuanjiegous, is rich in glutamic acid, after the aquation by very big viscosity, nonelastic and toughness has good rheological characteristic, extensibility and dilatancy.
With the wheat gliadin is that the fat analogue that matrix prepares can be simulated the matter structure and the organoleptic attribute of natural cream.Can be used as fat analogue and substitute part fat in the food such as freezing or bakery product, reduce the absorption of human body, obesity, heart disease, high cholesterol, coronary heart disease and some cancer etc. that cause because of a large amount of fat of ingesting with prevention high heat fat.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of wheat gliadin is the fat analogue of matrix.Prepared product has the matter structure and the satisfactory organoleptic property of natural cream, and the part fat in can substitute food product is to reduce the intake for high heat fat.In addition, whole process adopts physical means to handle, and is nontoxic, safety.
Purpose of the present invention can realize by following technique measures:
Wheat gliadin of the present invention is that the preparation method of the fat analogue of matrix may further comprise the steps:
A, get a certain amount of wheat gliadin and wheat gliadin mass percent 2%～4% the compound additive that is prepared from by glycerin monostearate and sodium carboxymethylcellulose in container, and mix;
B, get the distilled water that a step is got wheat gliadin opaque amount percentage 16%～25%, join in a step gained protein mixture, the uniform protein paste of mixture furnishing;
C, be that the pH value that 15% citric acid solution is adjusted the prepared protein paste of b step is 6.0～6.7 with concentration;
D, the protein paste that the c step is prepared carry out micronize and emulsification treatment, make the fat analogue that wheat gliadin is a matrix.
The proportioning of compound additive described in the present invention is as follows, glycerin monostearate: sodium carboxymethylcellulose is 1～3: 1～3.
Micronize described in the present invention and emulsification treatment step are to adopt the high speed shear dispersion emulsifying machine to carry out micronize and emulsification treatment under the shear rate of 10000rpm～22000rpm, and shear time is 2.5min～6min.Described wheat gliadin is to extract to be prepared from from Gluten.
Beneficial effect of the present invention is as follows:
The present invention adopts pure physical means to handle, and products obtained therefrom is nontoxic, safety.Can simulate the matter structure and the organoleptic attribute of natural cream, and have good emulsifying and emulsion stability.Can be used as fat analogue and substitute part fat in the food such as freezing or bakery product, reduce the absorption of human body, obesity, heart disease, high cholesterol, coronary heart disease and some cancer etc. that cause because of a large amount of fat of ingesting with prevention high heat fat.
The specific embodiment
The present invention is described in further detail below with reference to embodiment:
Embodiment 1:
A, get 10g wheat gliadin and wheat gliadin mass percent 2.6% the compound additive that is prepared from by glycerin monostearate and sodium carboxymethylcellulose in container, and mix; Glycerin monostearate wherein: the proportioning of sodium carboxymethylcellulose is 2: 1, and it is mixed;
B, get the distilled water that a step is got wheat gliadin opaque amount percentage 20%, join in a step gained protein mixture, the uniform protein paste of mixture furnishing;
C, be that the pH value that 15% citric acid solution is adjusted the prepared protein paste of b step is 6.2 with concentration;
D, the protein paste that the c step is prepared adopt the high speed shear dispersion emulsifying machine to carry out micronize and emulsification treatment under the shear rate of 10000rpm, and shear time is 3min, can make the fat analogue that wheat gliadin is a matrix.
Embodiment 2:
A, get 10g wheat gliadin and wheat gliadin mass percent 3.2% the compound additive that is prepared from by glycerin monostearate and sodium carboxymethylcellulose in container, and mix; Glycerin monostearate wherein: the proportioning of sodium carboxymethylcellulose is 2.5: 1, and it is mixed;
B, get the distilled water that a step is got wheat gliadin opaque amount percentage 20%, join in a step gained protein mixture, the uniform protein paste of mixture furnishing;
C, be that the pH value that 15% citric acid solution is adjusted the prepared protein paste of b step is 6.5 with concentration;
D, the protein paste that the c step is prepared adopt the high speed shear dispersion emulsifying machine to carry out micronize and emulsification treatment under the shear rate of 13000rpm, and shear time is 4min, can make the fat analogue that wheat gliadin is a matrix.
Embodiment 3:
A, get 10g wheat gliadin and wheat gliadin mass percent 3.8% the compound additive that is prepared from by glycerin monostearate and sodium carboxymethylcellulose in container, and mix; Glycerin monostearate wherein: the proportioning of sodium carboxymethylcellulose is 1: 2.5, and it is mixed;
B, get the distilled water that a step is got wheat gliadin opaque amount percentage 20%, join in a step gained protein mixture, the uniform protein paste of mixture furnishing;
C, be that the pH value that 15% citric acid solution is adjusted the prepared protein paste of b step is 6.7 with concentration;
D, the protein paste that the c step is prepared adopt the high speed shear dispersion emulsifying machine to carry out micronize and emulsification treatment under the shear rate of 22000rpm, and shear time is 5min, can make the fat analogue that wheat gliadin is a matrix.
Claims (4)
1, a kind of wheat gliadin is the preparation method of the fat analogue of matrix, it is characterized in that: said method comprising the steps of:
A, get a certain amount of wheat gliadin and wheat gliadin mass percent 2%～4% the compound additive that is prepared from by glycerin monostearate and sodium carboxymethylcellulose in container, and mix;
B, get the distilled water that a step is got wheat gliadin opaque amount percentage 16%～25%, join in a step gained protein mixture, the uniform protein paste of mixture furnishing;
C, be that the pH value that 15% citric acid solution is adjusted the prepared protein paste of b step is 6.0～6.7 with concentration;
D, the protein paste that the c step is prepared carry out micronize and emulsification treatment, make the fat analogue that wheat gliadin is a matrix.
2, wheat gliadin according to claim 1 is the preparation method of the fat analogue of matrix, it is characterized in that: the proportioning of described compound additive: glycerin monostearate: sodium carboxymethylcellulose is 1～3: 1～3.
3, wheat gliadin according to claim 1 is the preparation method of the fat analogue of matrix; it is characterized in that: described micronize and emulsification treatment step are to adopt the high speed shear dispersion emulsifying machine to carry out micronize and emulsification treatment under the shear rate of 10000rpm～22000rpm, and shear time is 2.5min～6min.
4, wheat gliadin according to claim 1 is the preparation method of the fat analogue of matrix, it is characterized in that: described wheat gliadin is to extract to be prepared from from Gluten.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100658195A CN101632409B (en) | 2009-08-18 | 2009-08-18 | Method for preparing fat mimics taking wheat gliadin as substrate |
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| CN2009100658195A CN101632409B (en) | 2009-08-18 | 2009-08-18 | Method for preparing fat mimics taking wheat gliadin as substrate |
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| CN101632409A true CN101632409A (en) | 2010-01-27 |
| CN101632409B CN101632409B (en) | 2012-06-13 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102335414A (en) * | 2011-09-30 | 2012-02-01 | 哈尔滨工业大学 | Rice prolamin bile acid adsorbent and preparation method thereof |
| 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 |
| CN104605031A (en) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | Composite fat simulant and preparation method thereof |
| CN104824335A (en) * | 2015-04-07 | 2015-08-12 | 天津科技大学 | Special fat simulant for salad sauce, and preparation method thereof |
| CN105054077A (en) * | 2015-08-31 | 2015-11-18 | 华东理工大学 | Zein fat substitutes based on vacuum distillation as well as preparation and application of zein fat substitutes |
| CN112120053A (en) * | 2020-09-27 | 2020-12-25 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake wrapper and low-fat moon cake and preparation method |
-
2009
- 2009-08-18 CN CN2009100658195A patent/CN101632409B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102335414A (en) * | 2011-09-30 | 2012-02-01 | 哈尔滨工业大学 | Rice prolamin bile acid adsorbent and preparation method thereof |
| CN102335414B (en) * | 2011-09-30 | 2013-07-03 | 哈尔滨工业大学 | Preparation method of rice prolamin bile acid adsorbent |
| 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 |
| CN104605031A (en) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | Composite fat simulant and preparation method thereof |
| CN104605031B (en) * | 2014-11-13 | 2018-02-02 | 天津科技大学 | A kind of compound fat analogue and preparation method thereof |
| CN104824335A (en) * | 2015-04-07 | 2015-08-12 | 天津科技大学 | Special fat simulant for salad sauce, and preparation method thereof |
| CN105054077A (en) * | 2015-08-31 | 2015-11-18 | 华东理工大学 | Zein fat substitutes based on vacuum distillation as well as preparation and application of zein fat substitutes |
| CN105054077B (en) * | 2015-08-31 | 2017-10-24 | 华东理工大学 | A kind of zeins fat substitute and its preparation and application based on vacuum distillation |
| CN112120053A (en) * | 2020-09-27 | 2020-12-25 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake wrapper and low-fat moon cake and preparation method |
| CN112120053B (en) * | 2020-09-27 | 2023-06-16 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake skin and low-fat moon cake and preparation method |
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| Publication number | Publication date |
|---|---|
| CN101632409B (en) | 2012-06-13 |
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