CN103125615A - Preparation method for animal fat substitute adopting curdlan as matrix - Google Patents
Preparation method for animal fat substitute adopting curdlan as matrix Download PDFInfo
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- CN103125615A CN103125615A CN2011103804966A CN201110380496A CN103125615A CN 103125615 A CN103125615 A CN 103125615A CN 2011103804966 A CN2011103804966 A CN 2011103804966A CN 201110380496 A CN201110380496 A CN 201110380496A CN 103125615 A CN103125615 A CN 103125615A
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- gel
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- animal fat
- animal tallow
- curdlan
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- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method for an animal fat substitute adopting curdlan as a matrix. According to the preparation method, curdlan, water and vegetable oil are adopted as main raw materials; other auxiliary materials (starch, protein or colloidal) are added; high speed shear micronized oil-water emulsification is performed; heating is performed at a temperature of 55-65 DEG C, and then cooling is performed to a room temperature to form a thermal reversibility gel, wherein the thermal reversibility gel has a semi-solid animal fat state; or heating is performed at a temperature of 80-100 DEG C, and then cooling is performed to a room temperature to form a thermal irreversibility gel, wherein the thermal irreversibility gel has a solid animal fat state and is fat-like. According to the present invention, the obtained animal fat substitute can be used for addition processing replacement of animal fat in industrial products, and the obtained product can provide desirable physical and sensory properties of the fat during eating, and can be digested and absorbed by human body while low energy is provided for human body so as to reduce incidence rates of coronary artery diseases, high blood pressures and a plurality of diseases caused by excessive high oil and high fat food intake.
Description
Technical field
The present invention relates to food technology field, particularly a kind of getting is so the preparation method of the animal tallow substitute of matrix.
Background technology
Nowadays, animal tallow adds because the advantages such as its mouthfeel is unique, fusing point is high, plasticity is strong are widely used in food industry various product auxiliary material.Yet animal tallow is high because of saturated fatty acid content, and is nondigestible, and the content of trans-fatty acid is high simultaneously, too much eat to be detrimental to health, and and obesity, hypertension, artery sclerosis and coronary heart disease are closely related.The animal tallow substitute not only can satisfy the food industry processing request, heat stable advantage.Eat physics and the organoleptic properties who makes us expecting can also be provided, can be digested and absorb by human body, but provide human body lower energy.Thereby the incidence of disease of the various diseases such as the coronary heart disease that the minimizing human body causes because of the high innage fat foods of Excessive Intake, hypertension.
Summary of the invention
The purpose of this invention is to provide a kind of getting is so the preparation method of the animal tallow substitute of matrix; use high-speed shearing machine making, instrumental test and sense organ, taste to taste the composition of raw materials of determining the animal tallow substitute; animal tallow substitute surface after high speed shear micronize oil-water emulsion becomes smooth, soft, directly or can make the animal fat substitute after Overheating Treatment.
For achieving the above object, technical scheme of the present invention:
It can get the animal tallow substitute and so pass through high speed shear micronize oil-water emulsion, obtains thick shape or solid-state shape fat substitute through different temperatures technique.
The preparation method is: this animal tallow substitute is can get so (Curdlan), water and vegetable oil as primary raw material, add other auxiliary materials such as starch, albumen, through high speed shear micronize oil-water emulsion, be down to normal temperature 55 ℃ of-65 ℃ of heating and can form the low level gel, be semisolid animal tallow state, be down to normal temperature 80 ℃ of-100 ℃ of heating and can form high-order gel, be solid-state animal tallow state, become the show condition shape;
Wherein, the described consumption percentage by weight that gets so is 0.5%～10%, and the percentage by weight of the consumption of described vegetable oil is 5%～25%, and surplus is auxiliary material and water.
Usefulness of the present invention is; can get so through shearing the micronize oil-water emulsion in water oil high speed; low temperature forms thick shape animal tallow form; can be used for industry and add substituting of solid grease; high temperature forms solid-state shape animal tallow form, can be used for substituting of show condition meat cubelets product interpolation, eats fatty physics and the organoleptic properties who makes us expecting can be provided; can be digested and absorb by human body, but provide human body lower energy.Thereby the incidence of disease of the various diseases such as the coronary heart disease that the minimizing human body causes because of the high innage fat foods of Excessive Intake, hypertension.
Specific embodiments
What the present invention adopted is interpreted as can get so as the principle of the animal tallow substitute simulated fat of matrix: can form gel when getting so under uniform temperature technique after water high speed micronize; with emulsifying vegetable fat; matter structure and the functional characteristic of similar animal tallow can be provided; under tongue sense organ threshold values, produce the adipose quality of class and lubricated sense when edible.
Can get is so water-insoluble glucan, and its molecular formula can be expressed as (C6H10O5) n, is comprised of 400～500 glucose residues, and average degree of polymerization is about 450, and molecular weight is 44000～77000, and glucose residue is by the combination of β-1,3 glycosidic bond.Can be divided into low level gel and high-order gel by getting the colloid that so forms by its character.Low level gel (thermal reversibility) is cooled to after right aqueous dispersions is heated to approximately 55 ℃-65 ℃ approximately below 40 ℃ getting again, and just can form the low level gel of thermal reversibility.When this low colloid is heated to approximately 60 ℃ again, can return to original aqueous dispersions state.When the low level gel is heated to the high-order gel that can form heat irreversible more than 80 ℃.Be stirred and after pulverizing, still can be formed into again low level gel and high-order gel by heating at the low level gel.Can get equally the low level gel of right concentration than the colloid weak strength of high-order gel.High-order gel (heat irreversible) just can form the high-order gel of strong heat irreversible can get right aqueous dispersions and be heated to approximately more than 80 ℃ the time.
Embodiment one:
The percentage by weight of each raw material of animal tallow substitute is: can get so 2%, soybean oil 20%, starch 3%, casein sodium 0.3%, sodium alginate 0.3%, water 74.4%.
Preparation process is: all materials are dropped into to cut at a high speed mix pot high speed shear and carried out micronize 10 minutes; the gained dispersion liquid is heated to 90 ℃; constant temperature 30 minutes; be cooled to normal temperature; form high-order gel (be solid-state animal tallow state, become the show condition shape), get final product to get the delicate material of similar show condition; dice through stripping and slicing, alternative show condition is used for the food industry auxiliary material and adds processing and utilization again.
Embodiment two:
The percentage by weight of each raw material of animal tallow substitute is: can get so 8%, soybean oil 10%, water 82%.
Preparation process is: all materials are dropped into to cut at a high speed mix pot high speed shear and carried out micronize 10 minutes; the gained dispersion liquid is heated to 60 ℃; constant temperature 30 minutes; be cooled to normal temperature; form low level gel (being semisolid animal tallow state); get final product to get the thick shape emulsifier of similar animal tallow, plasticity is good, and alternative lard is used for the food industry auxiliary material and adds processing and utilization again.
Claims (3)
1. preparation method that can get so as the animal tallow substitute of matrix, it is characterized in that, this animal tallow substitute is can get so (Curdlan), water and vegetable oil as primary raw material, add other auxiliary material, through high speed shear micronize oil-water emulsion, be down to normal temperature 55 ℃ of-65 ℃ of heating and can form the low level gel, be semisolid animal tallow state; Be down to normal temperature 80 ℃ of-100 ℃ of heating and can form high-order gel, be solid-state animal tallow state, become the show condition shape.
2. a kind of getting as claimed in claim 1 is so the preparation method of the animal tallow substitute of matrix, it is characterized in that, the described consumption percentage by weight that gets so (Curdlan) is 0.5%～10%, the percentage by weight of the consumption of described vegetable oil is 5%～25%, and surplus is auxiliary material and water.
3. a kind of getting as claimed in claim 1 or 2 is so the preparation method of the animal tallow substitute of matrix, it is characterized in that, described auxiliary material comprises one or more in converted starch, casein sodium, sodium alginate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110380496.6A CN103125615B (en) | 2011-11-25 | 2011-11-25 | Preparation method for animal fat substitute adopting curdlan as matrix |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110380496.6A CN103125615B (en) | 2011-11-25 | 2011-11-25 | Preparation method for animal fat substitute adopting curdlan as matrix |
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| CN103125615A true CN103125615A (en) | 2013-06-05 |
| CN103125615B CN103125615B (en) | 2014-05-07 |
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| CN201110380496.6A Active CN103125615B (en) | 2011-11-25 | 2011-11-25 | Preparation method for animal fat substitute adopting curdlan as matrix |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615220A (en) * | 2016-11-17 | 2017-05-10 | 天津科技大学 | Special fat mimetic for meat product and preparation method of fat mimetic |
| CN109123629A (en) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | A kind of new type of health type fat substitute and its preparation method and application |
| CN113142311A (en) * | 2021-04-14 | 2021-07-23 | 上海东之汇生物科技有限公司 | Low-saturated fatty acid composition added with curdlan and preparation method and application thereof |
| CN113208098A (en) * | 2021-06-23 | 2021-08-06 | 河南唐玺亲水胶体研究院有限公司 | Fat substitute and preparation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0520747A1 (en) * | 1991-06-24 | 1992-12-30 | Takeda Chemical Industries, Ltd. | Emulsion-type food |
| CN1681400A (en) * | 2002-09-06 | 2005-10-12 | 里奇产品公司 | Cooking cream |
| CN102138653A (en) * | 2011-03-02 | 2011-08-03 | 鲜活实业（昆山）食品工业有限公司 | Method for preparing curdlan gel granules and product thereof |
-
2011
- 2011-11-25 CN CN201110380496.6A patent/CN103125615B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0520747A1 (en) * | 1991-06-24 | 1992-12-30 | Takeda Chemical Industries, Ltd. | Emulsion-type food |
| CN1681400A (en) * | 2002-09-06 | 2005-10-12 | 里奇产品公司 | Cooking cream |
| CN102138653A (en) * | 2011-03-02 | 2011-08-03 | 鲜活实业（昆山）食品工业有限公司 | Method for preparing curdlan gel granules and product thereof |
Non-Patent Citations (3)
| Title |
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| 凌关庭: "《天然食品添加剂手册 第2版》》", 31 January 2009, article "可得然胶", pages: 307-308 * |
| 张海龙等: "可得然胶的性质及应用", 《中国食物与营养》, no. 1, 28 January 2010 (2010-01-28), pages 36 - 39 * |
| 肖素荣等: "新型食品添加剂可得然胶的性质及应用", 《中国食物与营养》, no. 1, 28 January 2008 (2008-01-28), pages 25 - 26 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615220A (en) * | 2016-11-17 | 2017-05-10 | 天津科技大学 | Special fat mimetic for meat product and preparation method of fat mimetic |
| CN109123629A (en) * | 2018-08-27 | 2019-01-04 | 泰兴市东圣生物科技有限公司 | A kind of new type of health type fat substitute and its preparation method and application |
| CN113142311A (en) * | 2021-04-14 | 2021-07-23 | 上海东之汇生物科技有限公司 | Low-saturated fatty acid composition added with curdlan and preparation method and application thereof |
| CN113208098A (en) * | 2021-06-23 | 2021-08-06 | 河南唐玺亲水胶体研究院有限公司 | Fat substitute and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103125615B (en) | 2014-05-07 |
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Address after: 361004 No. 2508, Xinyang Road, Haicang District, Xiamen City, Fujian Province Patentee after: Anji Food Group Co.,Ltd. Address before: 361004 No. 2508, Xinyang Road, Haicang District, Xiamen City, Fujian Province Patentee before: FUJIAN ANJOY FOOD Co.,Ltd. |
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