CN108185027A - A kind of margarine and preparation method thereof of low fat, low-fat digestibility - Google Patents
A kind of margarine and preparation method thereof of low fat, low-fat digestibility Download PDFInfo
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- CN108185027A CN108185027A CN201711211427.6A CN201711211427A CN108185027A CN 108185027 A CN108185027 A CN 108185027A CN 201711211427 A CN201711211427 A CN 201711211427A CN 108185027 A CN108185027 A CN 108185027A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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Abstract
The invention discloses the margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：Micronized lactalbumin dispersion liquid：20~70 parts；Xanthans system：10~30 parts；Oil phase：10 60 parts.This margarine not only has the characteristics that low fat (10% 60%), but also can inhibit in human body alimentary canal contact of the lipase with oil droplet, the release for preventing free fatty, so as to reduce the digestibility of lipid.This method prepares a kind of oil-in-water emulsion using lactalbumin and xanthans as raw material, using humid heat treatment, Technique for Preparing Fine, compounded technology and emulsifying homogeneous technology, and margarine of the invention is up to 60% to the digestion inhibiting rate of lipid.The product has the processing characteristics such as the satiny mouthfeel of butyrous and the fine and smooth appearance of white, the plasticity similar with commercially available cream, stability, can be widely applied to replacement cream and applies in varieties of food items processing.
Description
Technical field
The invention belongs to food ingredient technical field, especially a kind of low fat, low-fat digestibility margarine and its
Preparation method.
Background technology
Cream can be divided into animal cream and margarine, be one of most common raw-food material/dispensing in food processing, extensively
It applies generally in millet cake, meat products and beverage etc..Animal cream is formed by the butter oil extracted in fresh milk is concentrated
, main component is animal tallow, and containing higher cholesterol, calorific value is high, long-term consumption be easy to get artery sclerosis, heart disease,
The diseases such as coronary heart disease, obesity.It is that vegetable oil is carried out hydrogenation to plant butter cream, and hydrogenation process is the unsaturation vegetable oil
Aliphatic acid becomes saturation or semi-saturation state, so this kind of margarine is also referred to as hydrogenated oil and fat.Research shows that vegetable oil was hydrogenating
Cheng Zhonghui generates trans-fatty acid, it may induce vascular sclerosis, increases the danger of heart disease, cerebrovascular accident.With society
The development and improvement of living standard of meeting, people have generally recognized the fatty healthhazard of excessively intake, however simple
The palatability of food and processing performance deterioration can be made by reducing the dosage of fat.Therefore, rational design oil-in-water (O/W) is newborn in recent years
Liquid structure, and then regulate and control lipid and digest and assimilate, it is considered to be healthy diet is kept not reduce the effective way of organoleptic quality again.Mesh
Preceding non-hydrogenated margarine adds the O/W being prepared after a large amount of emulsifiers mainly using vegetable fat as primary raw material
System.In general such margarine, the content of lipid is 80% or so.If reducing lipid content in such product, with
Water-oil separating can directly occur for the increase product of aqueous phase content, lose satiny shape cream taste.Therefore, current margarine production
Product only can limitedly reduce lipid content, and there are no the functional characteristics for inhibiting lipid digestion.
Research confirms that in animal body alimentary canal, the digestion of lipid is an interface process, and grease first passes around hydrochloric acid in gastric juice
Enter small intestine after primary emulsifying, sweet oil ＆ fat is decomposed by the esterase in intestinal juice and pancreatin-auxiliary esterase under the softening of cholate
Acid.The emulsifier of oil droplets can obstruct or promote the contact of the lipase in alimentary canal in food, so as to change disappearing for grease
The property changed.The emulsifier of different molecular structures, molecular weight and type makees barrier/facilitation of digestibility with Different Effects
With.As people go deep into lipid in lotion in enteral digestion absorption process research, soluble dietary fiber and physics change
The lotion that property protein is stablized as emulsifier, because its high stability is gradually of concern and favors.Albumen and soluble meals
When being used as emulsifier stable emulsion after both food fibers are compound, it can not only improve lotion processing characteristics, it might even be possible to obtain single
The special nature that the lotion that one emulsifier is stablized does not have：(1) improve the senses such as mouthfeel, the color and luster of soluble dietary fiber lotion
The processing characteristics such as official's quality and plasticity；(2) thermal stability of protein lotion is improved, can be widely applied to all kinds of processed foods
In, it is not limited solely to non high temperature processed food；(3) conspicuousness reduces the release of lipid free fatty in alimentary canal in lotion
Rate is to 40%-60%.Therefore, more and more research workers are devoted to the exploitation of New Emulsion system in recent years.
By retrieval, following several and the relevant patent publication us of present patent application are found：
1st, margarine and preparation method thereof (CN106900882), using cyclodextrin and lecithin (1:5-5:1), water and
Refining vegetable oil carries out after mixing, 12-48 hours being stored in 0-30 DEG C at 50-80 DEG C to obtain the final product.Obtained margarine
Without trans-fatty acid, stable quality can substitute commercially available synthetic cream in organoleptic attribute completely or partially.
2nd, a kind of health margarine (CN104982553), the disclosure of the invention a kind of health margarine and its preparation
Method.Its preparation process is as follows：Prepare oil phase：Natural cocounut oil, palm stearin, shea butter, aloe, Seabuckthorm Seed Oil, coloured glaze
Lettuce oil after mixing, adds diglycerides, lecithin, vitamin E, and heating allows grease to melt completely, and mixing is spare；Prepare water
Phase：Fresh nostoc is crushed, is radiated with micro-wave oven, then add in boiling boiling, filter nostoc Aqueous extracts are spare；By milk
Powder, salt are added in deionized water, after being sufficiently stirred, are added in the nostoc Aqueous extracts of one times of weight, are stirred into uniform water phase
It is spare；By oil phase and water phase according to 8：2 weight ratio addition, which is mixed into emulsion tank, to be emulsified, while add in ascorbic acid palm fibre
Palmitic acid ester stirs while adding, emulsification；The emulsion emulsified is put in people to quenching kneader and is mediated in quickly cooling, general
Milk after kneading, which is cooled and shaped, just obtains margarine product.
3rd, a kind of low fat margarine (CN103931784), the invention are by salad oil 10-15%, palm oil 20-
30%th, animal oil 5-10%, white granulated sugar 25-40%, pure water 25-30%, polyglycerol ester 1-2%, soybean lecithin 0.5-1%
After being sufficiently mixed uniformly, molecular distillation monoglyceride 0.5-1% is added in, is obtained after fully emulsified high temperature sterilization by extremely cold kneading
Solid product, i.e. low fat margarine.Consumer spending psychology on product adaptation today's society, with low fat, high-quality
For point of penetration, more environmentally protective bakery of new generation is developed.It can be applied to the foods such as millet cake, quick-frozen food, cake
In product processing.
By comparison, there is the difference of essence with above-mentioned patent publication us in present patent application.
Invention content
It is an object of the present invention to gradually recognize that grease intake is excessively high to human health damage for current consumer
Vigilance, provide margarine of a kind of low fat, low-fat digestibility and preparation method thereof, which not only has low fat
The characteristics of, and contact of the lipase with oil droplet, the release for preventing free fatty can be inhibited in human body alimentary canal, so as to
The digestibility of lipid is reduced, this method is using lactalbumin and xanthans as raw material, using humid heat treatment, Technique for Preparing Fine, compounding
Technology and emulsifying homogeneous technology prepare a kind of oil-in-water emulsion, as margarine of the invention.
To achieve these goals, technical solution of the present invention is as follows：
The margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：20~70 parts；
Xanthans system：10~30 parts；
Oil phase：10-60 parts.
Moreover, the preparation method of the micronized lactalbumin dispersion liquid is as follows：
By PURE WHEY using water dissolution, the lactalbumin dispersion liquid of a concentration of 0.10~0.15g/mL is obtained, adjusts pH
To 3.0~9.0；Humid heat treatment 10~40 minutes, are cooled to room temperature in 80~100 DEG C of waters bath with thermostatic control, then in 0~10 DEG C of temperature
Degree is lower to be placed 5~24 hours, obtains lactalbumin gel；Obtained lactalbumin gel will be aged using 10000~15000r/
Min carries out micronized and handles the micronized whey egg that 3~9 minutes grain diameters to get more than 72% gross mass are less than 10 μm
White dispersion liquid.
Moreover, the protein content of the lactalbumin powder raw material is 50%~100%.
Moreover, the adjusting pH is adjusted using citric acid or sodium bicarbonate.
Moreover, the preparation method of the xanthans system is as follows：
It is 1 in mass ratio by xanthans and water：25~1：It after 35 mixing, is heat-treated 5~40 minutes in 75-100 DEG C, stirring
Uniformly to get xanthans system.
Moreover, the oil phase is food-grade oil.
Moreover, the food-grade oil is edible oil or animal oil.
Moreover, the edible oil is soybean oil, peanut oil, sunflower oil or corn oil；The animal oil is fish oil, butter
Or lard.
A kind of low fat as described above, low-fat digestibility margarine preparation method, the method is with whey egg
White and xanthans is main base, using humid heat treatment and Technique for Preparing Fine, with reference to compounded technology and homogeneous technology, is prepared
The margarine of low fat, low-fat digestibility.
Moreover, it is as follows：
(1) the preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, obtain a concentration of 0.10~
The lactalbumin dispersion liquid of 0.15g/mL adjusts pH to 3.0~9.0；The humid heat treatment 10~40 in 80~100 DEG C of waters bath with thermostatic control
Minute, it is cooled to room temperature, is then placed 5~24 hours at a temperature of 0~10 DEG C, obtain lactalbumin gel；It will be aged what is obtained
Lactalbumin gel carries out micronized using 10000~15000r/min and handles 3~9 minutes to get more than 72% gross mass
Grain diameter is less than 10 μm of micronized lactalbumin dispersion liquid；
(2) the preparation of xanthans system：It is 1 in mass ratio by xanthans and water：25~1：After 35 mixing, in 75-100 DEG C
Heat treatment 5~40 minutes, stirs evenly to get xanthans system；
(3) the preparation of micronized lactalbumin-xanthans compound：By micronized lactalbumin dispersion liquid and xanthan colloid
After system is compounded, stirred 2~10 minutes in 60~400r/min；
(4) oil phase is slowly added to micronized lactalbumin-xanthans under 8000~15000r/min high speed shear rates
In compound, and continue 2~10 minutes margarine to get low fat, low-fat digestibility of homogeneous.
The advantages of present invention obtains and good effect are：
1st, the fat content of margarine of the present invention is 10%-60%, and conspicuousness is less than full fat cream, and in product
Xanthans can adsorb a variety of salt ions to reduce its Scavenging activity to oil droplets free fatty, additionally it is possible to protease
It is combined with lipase, inhibitory enzyme activity；In addition, the compound interface that lactalbumin particle and xanthans are formed on the surface of grease
Film can not only inhibit contact of the lipase with oil droplet, moreover it is possible to prevent release of the free fatty from oil droplets.Therefore, originally
About 40%-60% lipids can not be by human consumption in artificial cream, but is expelled directly out in vitro, so as to reduce lipid
Digestibility.Product of the present invention has a satiny mouthfeel of butyrous and the fine and smooth appearance of white, the plasticity similar with commercially available cream, steady
It is qualitative to wait processing characteristics, it can be widely applied to replacement cream and apply in varieties of food items processing.
2nd, the method for the present invention is using lactalbumin and xanthans as raw material, using humid heat treatment, Technique for Preparing Fine, compounded technology
A kind of oil-in-water emulsion, as margarine of the invention are prepared with emulsifying homogeneous technology, margarine made from this method is not
Only there is low fat, and contact of the lipase with oil droplet can be inhibited in human body alimentary canal, prevent free fatty
Release, so as to reduce the digestibility of lipid, digestion inhibiting rate is up to 60%.
3rd, application process of the present invention is simple, the margarine being prepared, and alternative hydrogenated vegetable oil and animal cream should
In varieties of food items, food lipid content is not only reduced, additionally it is possible to inhibit digestion of the human gastrointestinal tract to lipid.
Description of the drawings
Fig. 1 is stability power of the margarine of the present invention in simulate the gastric juice (a) and simulated intestinal fluid (b) digestion process
Learn assessment of indices result figure；
Releasing curve diagrams of the Fig. 2 for free fatty (FFA) in margarine of the invention in vitro digestion model.
Specific embodiment
With reference to embodiment, the present invention is further described；Following case study on implementation are illustrative, are not limited
, it is impossible to limit protection scope of the present invention with following embodiments.
Reagent used in the present invention is common agents in the art unless otherwise required；Used in the present invention
Method, be common method in the art unless otherwise required.
Embodiment 1
The margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：35 parts；
Xanthans system：20 parts；
Oil phase：40 parts.
Above-mentioned low fat, low-fat digestibility margarine preparation method, step is as follows：
(1) preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, a concentration of 0.15g/mL is obtained
Lactalbumin dispersion liquid, adjust pH to 6.5；Humid heat treatment 10 minutes, are cooled to room temperature in 80 DEG C of waters bath with thermostatic control, Ran Hou
It is placed 15 hours at a temperature of 10 DEG C, obtains lactalbumin gel；To be aged obtained lactalbumin gel using 10000r/min into
Row high speed homogenization micronized handles the micronized whey egg that 3 minutes grain diameters to get more than 72% gross mass are less than 10 μm
White dispersion liquid.
(2) preparation of xanthans system：It is 1 in mass ratio by xanthans and water：After 25 mixing, 5 points are heat-treated in 75 DEG C
Clock is stirred evenly to get xanthans system；
(3) preparation of micronized lactalbumin-xanthans compound：By micronized lactalbumin dispersion liquid and xanthan colloid
After system is compounded, 10min is stirred in 400r/min.
(4) preparation of lotion：Under 8000r/min high speed shear rates by oil phase be slowly added to micronized lactalbumin-
In xanthans compound, and after continuing homogeneous 3min, i.e. the margarine of low fat, low-fat digestibility.
Embodiment 2
The margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：20 parts；
Xanthans system：30 parts；
Oil phase：60 parts.
Above-mentioned low fat, low-fat digestibility margarine preparation method, step is as follows：
(1) preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, a concentration of 0.10g/mL is obtained
Lactalbumin dispersion liquid, adjust pH to 4.0；Humid heat treatment 15 minutes, are cooled to room temperature in 90 DEG C of waters bath with thermostatic control, Ran Hou
It is placed 10 hours at a temperature of 4 DEG C, obtains lactalbumin gel；Obtained lactalbumin gel will be aged using 12000r/min progress
High speed homogenization micronized handles the micronized lactalbumin that 6 minutes grain diameters to get more than 72% gross mass are less than 10 μm
Dispersion liquid.
(2) preparation of xanthans system：It is 1 in mass ratio by xanthans and water：After 30 mixing, 25 points are heat-treated in 90 DEG C
Clock is stirred evenly to get xanthans system；
(3) preparation of micronized lactalbumin-xanthans compound：By micronized lactalbumin dispersion liquid and xanthan colloid
After system is compounded, 5min is stirred in 200r/min.
(4) preparation of lotion：Under 10000r/min high speed shear rates by oil phase be slowly added to micronized lactalbumin-
In xanthans compound, and continue stir 5min after to get low fat, low-fat digestibility margarine.
Embodiment 3
The margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：70 parts；
Xanthans system：10 parts；
Oil phase：10 parts.
Above-mentioned low fat, low-fat digestibility margarine preparation method, step is as follows：
(1) preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, a concentration of 0.12g/mL is obtained
Lactalbumin dispersion liquid, adjust pH to 5.0；Humid heat treatment 10min, is cooled to room temperature in 95 DEG C of waters bath with thermostatic control, then 3
It is placed 10 hours at a temperature of DEG C, obtains lactalbumin gel；Obtained lactalbumin gel will be aged using 15000r/min progress
Micronized handles 9 minutes to get micronized lactalbumin dispersion liquid.
(2) preparation of xanthans system：It is 1 in mass ratio by xanthans and water：After 35 mixing, 40 are heat-treated in 100 DEG C
Minute, it stirs evenly to get xanthans system；
(3) preparation of protein-polysaccharide conjugates：Micronized lactalbumin dispersion liquid and xanthans system are compounded
Afterwards, 10min is stirred in 400r/min.
(4) that oil phase is slowly added into micronized lactalbumin-xanthans under 15000r/min high speed shear rates is multiple
Close object in, and continue stir 10min after to get low fat, low-fat digestibility margarine.
Embodiment 4
The margarine of a kind of low fat, low-fat digestibility, constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：20~70 parts；
Xanthans system：10~30 parts；
Oil phase：10-60 parts.
More preferably, the preparation method of the micronized lactalbumin dispersion liquid is as follows：
By PURE WHEY using water dissolution, the lactalbumin dispersion liquid of a concentration of 0.10~0.15g/mL is obtained, adjusts pH
To 3.0~9.0；Humid heat treatment 10~40 minutes, are cooled to room temperature in 80~100 DEG C of waters bath with thermostatic control, then in 0~10 DEG C of temperature
Degree is lower to be placed 5~24 hours, obtains lactalbumin gel；Obtained lactalbumin gel will be aged using 10000~15000r/
Min carries out micronized and handles the micronized whey egg that 3~9 minutes grain diameters to get more than 72% gross mass are less than 10 μm
White dispersion liquid.
More preferably, the protein content of the lactalbumin powder raw material is 50%~100%.
More preferably, the adjusting pH is adjusted using citric acid or sodium bicarbonate.
More preferably, the preparation method of the xanthans system is as follows：
It is 1 in mass ratio by xanthans and water：25~1：It after 35 mixing, is heat-treated 5~40 minutes in 75-100 DEG C, stirring
Uniformly to get xanthans system.
More preferably, the oil phase is food-grade oil.
More preferably, the oil phase is food-grade oil.
More preferably, the edible oil is soybean oil, peanut oil, sunflower oil or corn oil；The animal oil is fish oil, Huang
Oil or lard.
Above-mentioned low fat, the preparation method of the margarine of low-fat digestibility, the method is with lactalbumin and xanthan
Glue is main base, and using humid heat treatment and Technique for Preparing Fine, with reference to compounded technology and homogeneous technology, low fat, low is prepared
The margarine of lipid digestion rate.
More preferably, it is as follows：
(1) the preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, obtain a concentration of 0.10~
The lactalbumin dispersion liquid of 0.15g/mL adjusts pH to 3.0~9.0；The humid heat treatment 10~40 in 80~100 DEG C of waters bath with thermostatic control
Minute, it is cooled to room temperature, is then placed 5~24 hours at a temperature of 0~10 DEG C, obtain lactalbumin gel；It will be aged what is obtained
Lactalbumin gel carries out micronized using 10000~15000r/min and handles 3~9 minutes to get more than 72% gross mass
Grain diameter is less than 10 μm of micronized lactalbumin dispersion liquid；
(2) the preparation of xanthans system：It is 1 in mass ratio by xanthans and water：25~1：After 35 mixing, in 75-100 DEG C
Heat treatment 5~40 minutes, stirs evenly to get xanthans system；
(3) the preparation of micronized lactalbumin-xanthans compound：By micronized lactalbumin dispersion liquid and xanthan colloid
After system is compounded, stirred 2~10 minutes in 60~400r/min；
(4) oil phase is slowly added to micronized lactalbumin-xanthans under 8000~15000r/min high speed shear rates
In compound, and continue 2~10 minutes margarine to get low fat, low-fat digestibility of homogeneous.
Low fat of the present invention, low-fat digestibility margarine related test results：
Fig. 1 is stability power of the margarine of the present invention in simulate the gastric juice (a) and simulated intestinal fluid (b) digestion process
Learn assessment of indices result figure.It can be seen from the figure that in gastral digestion process is simulated, margarine stability dynamics
Index conspicuousness is less than lipid, illustrates that product can keep stable structure in alimentary canal, is not destroyed by bile and enzyme.
Release profiles of the Fig. 2 for free fatty (FFA) in margarine of the invention in vitro digestion model.It can see
Go out the digestion by 2 hours, about 45% lipid is digested by alimentary canal, is decomposed into free fatty.And only 15% in margarine
Lipid is digested decomposition.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail in embodiment, it will be understood by those of ordinary skill in the art that, it can be to the technology of the present invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of technical solution of the present invention, should all be covered in this hair
In bright right.
Claims (10)
1. a kind of margarine of low fat, low-fat digestibility, it is characterised in that：Its constituent and parts by weight are as follows：
Micronized lactalbumin dispersion liquid：20~70 parts；
Xanthans system：10~30 parts；
Oil phase：10-60 parts.
2. the margarine of low fat according to claim 1, low-fat digestibility, it is characterised in that：The micronized breast
The preparation method of albumin dispersion liquid is as follows：
By PURE WHEY using water dissolution, the lactalbumin dispersion liquid of a concentration of 0.10~0.15g/mL is obtained, adjusts pH to 3.0
~9.0；Humid heat treatment 10~40 minutes, are cooled to room temperature in 80~100 DEG C of waters bath with thermostatic control, then at a temperature of 0~10 DEG C
It places 5~24 hours, obtains lactalbumin gel；To be aged obtained lactalbumin gel using 10000~15000r/min into
Row micronized handles micronized lactalbumin of 3~9 minutes grain diameters to get more than 72% gross mass less than 10 μm and disperses
Liquid.
3. the margarine of low fat according to claim 2, low-fat digestibility, it is characterised in that：The lactalbumin
The protein content of powder raw material is 50%~100%.
4. the margarine of low fat according to claim 2, low-fat digestibility, it is characterised in that：The adjusting pH makes
It is adjusted with citric acid or sodium bicarbonate.
5. the margarine of low fat according to claim 1, low-fat digestibility, it is characterised in that：The xanthan colloid
The preparation method of system is as follows：
It is 1 in mass ratio by xanthans and water：25~1：It after 35 mixing, is heat-treated 5~40 minutes in 75-100 DEG C, stirring is equal
It is even to get xanthans system.
6. the margarine of low fat according to claim 1, low-fat digestibility, it is characterised in that：The oil phase is food
Grade oil.
7. the margarine of low fat according to claim 6, low-fat digestibility, it is characterised in that：The food-grade oil
For edible oil or animal oil.
8. the margarine of low fat according to claim 7, low-fat digestibility, it is characterised in that：The edible oil is
Soybean oil, peanut oil, sunflower oil or corn oil；The animal oil is fish oil, butter or lard.
9. a kind of preparation method of such as margarine of claim 1 to 8 any one of them low fat, low-fat digestibility,
It is characterized in that：The method is using lactalbumin and xanthans as main base, using humid heat treatment and Technique for Preparing Fine, with reference to multiple
With technology and homogeneous technology, the margarine of low fat, low-fat digestibility is prepared.
10. the preparation method of the margarine of low fat according to claim 9, low-fat digestibility, it is characterised in that：Tool
Body step is as follows：
(1) the preparation of micronized lactalbumin dispersion liquid：By PURE WHEY using water dissolution, a concentration of 0.10~0.15g/ is obtained
The lactalbumin dispersion liquid of mL adjusts pH to 3.0~9.0；Humid heat treatment 10~40 minutes in 80~100 DEG C of waters bath with thermostatic control,
It is cooled to room temperature, is then placed 5~24 hours at a temperature of 0~10 DEG C, obtain lactalbumin gel；Obtained whey egg will be aged
White gel carries out micronized using 10000~15000r/min and handles 3~9 minutes particles to get more than 72% gross mass
Diameter is less than 10 μm of micronized lactalbumin dispersion liquid；
(2) the preparation of xanthans system：It is 1 in mass ratio by xanthans and water：25~1：After 35 mixing, at 75-100 DEG C of heat
Reason 5~40 minutes, stirs evenly to get xanthans system；
(3) the preparation of micronized lactalbumin-xanthans compound：By micronized lactalbumin dispersion liquid and xanthans system into
After row compounding, stirred 2~10 minutes in 60~400r/min；
(4) it is compound oil phase to be slowly added to micronized lactalbumin-xanthans under 8000~15000r/min high speed shear rates
In object, and continue 2~10 minutes margarine to get low fat, low-fat digestibility of homogeneous.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938328A (en) * | 2019-04-03 | 2019-06-28 | 东北农业大学 | The method that oil droplet coalescence prepares fat substitute in a kind of flaxseed gum regulation emulsion |
| CN110200083A (en) * | 2019-07-17 | 2019-09-06 | 湖南农业大学 | Gel oil base margarine and preparation method thereof |
| CN112314715A (en) * | 2020-09-17 | 2021-02-05 | 颐海（上海）食品有限公司 | Food emulsion for reducing accumulation degree of grease in organism and preparation method and application thereof |
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| CN109938328B (en) * | 2019-04-03 | 2022-04-29 | 东北农业大学 | Method for preparing fat substitute by regulating and controlling oil drop aggregation in emulsion through flaxseed gum |
| CN110200083A (en) * | 2019-07-17 | 2019-09-06 | 湖南农业大学 | Gel oil base margarine and preparation method thereof |
| CN112314715A (en) * | 2020-09-17 | 2021-02-05 | 颐海（上海）食品有限公司 | Food emulsion for reducing accumulation degree of grease in organism and preparation method and application thereof |
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