CN108926003A - A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute - Google Patents
A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute Download PDFInfo
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- CN108926003A CN108926003A CN201810621615.4A CN201810621615A CN108926003A CN 108926003 A CN108926003 A CN 108926003A CN 201810621615 A CN201810621615 A CN 201810621615A CN 108926003 A CN108926003 A CN 108926003A
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- Prior art keywords
- wheat bran
- fat substitute
- insoluble diedairy
- diedairy fiber
- preparation
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- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 38
- 239000003778 fat substitute Substances 0.000 title claims abstract description 38
- 235000015099 wheat brans Nutrition 0.000 title claims abstract description 32
- 239000000835 fiber Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 8
- 235000013325 dietary fiber Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000006266 etherification reaction Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 235000005911 diet Nutrition 0.000 description 9
- 239000011159 matrix material Substances 0.000 description 9
- 230000037213 diet Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000036541 health Effects 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of preparation method of wheat bran insoluble diedairy fiber fat substitute, specifically includes following steps：(1) it is crushed boiling；(2) it alkalizes；(3) it is etherified；(4) washing and drying；Wheat bran insoluble diedairy fiber fat substitute can be prepared, fat substitute produced by the present invention has biggish promotion, especially water washing operations very big to emulsibility promotion in the performance parameter of retentiveness, holding oiliness, emulsibility.
Description
Technical field
The present invention relates to a kind of preparation methods of fat substitute, fine with the insoluble diet of wheat bran more particularly to one kind
Dimension is the preparation method of the fat substitute of matrix.
Background technique
4th National Nutrient and health survey show：Everyone daily grease consumption figure of China city dweller reaches 44g (rouge
Fat energy supply ratio reaches the 25g for 35%) greatly exceeding Nutrition Society's recommendation (fatty energy supply ratio is less than 30%).Based on this
Caused by population of being obese rising year by year, and age gradually rejuvenation, associated health risk (obesity, angiocarpy
Disease, diabetes, gout, gall stone etc.) seriously threaten China's national physique, it is therefore desirable to as far as possible in reduction diet
Fat intake.《Chinese food and Nutrition Development outline》(2014~2020) explicitly point out, and accelerate development and meet Nutriology Dept.
The novel processed foods such as instant food, nutrient breakfast, fast food, the conditioning food of requirement and food security standard are learned, constantly
Increase dietary products and supplies type.With the raising of people's health consciousness and the change of diet structure, low fat is produced or without rouge
Food is the important channel for improving people's dietary, improving people's health level.Therefore, the research of fat substitute and its answer
Seemed with exploitation and is even more important.
Fat substitute (Fat Substitute, FS) is a kind of with fatty physics and organoleptic properties, can be by human body
Digestion and absorption, but low energy is provided or the substance of energy is not provided.Under normal conditions, FS mainly includes fat analogue
(characteristic that some fatty characters can be simulated, but be not all of), fat substitute (energy is not generated or generates less energy,
Simultaneously on organoleptic attribute without influence) and fatty analogues (physical property and macroscopic property of molecule be similar to fat, still
Containing on a small quantity or without containing energy).High fat content assigns food the quality characteristic smooth with delicate succulence, mouthfeel, reduces
Fat content will affect the acceptability of the product in food.Research shows that：Fat substitute can make product still keep its phase
Content and heat fatty in product are substantially reduced while like mouthfeel, in addition, fat substitute can also improve the retentiveness of meat,
Improve product slicing characteristics and edible flavor, significantly reduces manufacturing cost.Fat substitute is broadly divided into protein matrix fat
The fat substitute of substitute, lipidic matrix and carbohydrate matrix.The Nature comparison of different classes of fat substitute is shown in Table
1.Wherein, protein matrix FS and lipid FS there are preparation process complexity, higher cost, application range be smaller and safety
The reasons such as difference, it is difficult to obtain good promotion and application.And carbohydrate matrix fat substitute (Based-carhydrate
Fat Substitute, BCFS) with starch, natural plant gum class, cellulose family etc. for matrix, have no adverse reaction, have digestibility, generation
The advantages that good, highly-safe, shelf life is long for effect, therefore accord with the demands of the market as the fat substitute of matrix, it is eating
It has a good application prospect in product processing.
1 fat substitute source of table and property
Wheat bran is Wheat Production byproduct, and the annual output in China is more than 20,000,000 tons.The purposes of wheat bran is single at present, compared with
Big a part can be used as animal feed, and this purposes technology content is especially low, causes the serious waste of resource；Sometimes by
The processing of food is carried out as brewing auxiliary material, added value is lower, it is therefore necessary to further be developed to it, to realize by-product
The efficient utilization of product resource.Wherein, one of the direction that fat substitute is also exploitation is prepared using wheat bran.Contain shallow lake in wheat bran
Powder, soluble dietary fiber and insoluble diedairy fiber.Have at present using the soluble dietary fiber in wheat bran, is made by extracting
It is standby, it is spray-dried to prepare wheat bran soluble dietary fiber fat substitute；Using the starch in wheat bran, pass through controlled enzymatic hydrolysis journey
Degree becomes the maltodextrin of low DE value, prepares compound wheat skin fat substitute.But insoluble diedairy fiber is in wheat bran
Main component accounts for 80% or more of wheat bran composition, and preparing fat substitute as matrix can be improved the synthesis of wheat by-product
Utility value has very big economic and social benefit.
The present invention is namely based on wheat bran insoluble diedairy fiber, passes through cellulose modified processing, preparation safety, cheap, property
Good fat substitute of fine quality.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of wheat bran insoluble diedairy fiber fat substitute.With this
The fat substitute good properties that method is prepared, retentiveness and holding oiliness and emulsibility (3%) up to 6.69g/g,
1.53g/g and 83.42%, better than maltodextrin3 (commercial product, respectively 4.56g/g, 0.88g/g and 78.02%).
To achieve the above object, the present invention adopts the following technical scheme that：A kind of wheat bran insoluble diedairy fiber fat replaces
The preparation method of Dai Pin：Specifically include following steps：
(1) wheat bran is crushed to 30~80 mesh, then is handled through 110-150 DEG C of thermophilic digestion, washing filtering obtains diet
Fiber；
(2) the NaOH lye of 15~20% (v/w) of addition, 1~2h of basification at 25 DEG C；
It (3) is by volume 1:1 be added monoxone, filtered after 50~70 DEG C of 4~5h of etherification process Crude fatty replaces
Dai Pin；
(4) filtrate is spray-dried after washing removal insoluble matter, and wheat bran insoluble diedairy fiber rouge can be prepared
Fat substitute.
Beneficial effects of the present invention：
(1) fat substitute retentiveness prepared by the present invention and holding oiliness and emulsibility performance are superior to existing product.
(2) fat substitute prepared by the present invention can make product substantially reduce product while still keeping its similar mouthfeel
The content and heat of middle fat.
Specific embodiment
Embodiment 1
The NaOH lye of 20% (v/w) of wheat bran dietary fiber addition basification 1h at 25 DEG C；Wheat bran diet is fine
Tie up basification liquid 1:1 addition monoxone filters to obtain Crude fatty substitute in 50 DEG C of etherification process 5h；Washing removal is insoluble
Filtrate is spray-dried to get wheat bran insoluble diedairy fiber fat substitute after object.
Embodiment 2
The NaOH lye of 15% (v/w) of wheat bran dietary fiber addition basification 2h at 25 DEG C；Wheat bran diet is fine
Tie up basification liquid 1:1 addition monoxone filters to obtain Crude fatty substitute in 70 DEG C of etherification process 4h；Washing removal is insoluble
Filtrate is spray-dried to get wheat bran insoluble diedairy fiber fat substitute after object.
Embodiment 3
The NaOH lye of 20% (v/w) of wheat bran dietary fiber addition basification 1h at 25 DEG C；Wheat bran diet is fine
Tie up basification liquid 1:1 addition monoxone filters to obtain Crude fatty substitute in 70 DEG C of etherification process 4h；Washing removal is insoluble
Filtrate is spray-dried to get wheat bran insoluble diedairy fiber fat substitute after object.
Embodiment 4
Without water washing operations remaining with embodiment 1.
Fat substitute before and after being washed using retentiveness, holding oiliness, emulsibility as index and commercially available
Maltodextrin3 compares measurement, the results are shown in Table 1.
The property of 1 wheat bran insoluble diedairy fiber fat substitute of table compares
| Sample number into spectrum | Retentiveness (g/g) | Holding oiliness (g/g) | Emulsibility (%) |
| Embodiment 1 | 6.69 | 1.53 | 83.42 |
| Embodiment 2 | 6.59 | 1.52 | 82.42 |
| Embodiment 3 | 6.62 | 1.48 | 80.42 |
| Embodiment 4 | 5.99 | 1.26 | 67.71 |
| maltodextrin3 | 4.56 | 0.88 | 78.02 |
By measurement result it is found that retentiveness, the holding oiliness, emulsification of fat substitute can be significantly improved by water-washing step
Property, especially best with emulsibility effect, the fat substitute performance of present invention process work-in parameters setting preparation is better than in the market
Similar product maltodextrin3.
Claims (1)
1. a kind of preparation method of wheat bran insoluble diedairy fiber fat substitute, it is characterised in that：Specifically include following step
Suddenly：
(1) wheat bran is crushed to 30~80 mesh, then is handled through 110-150 DEG C of thermophilic digestion, washing filtering obtains dietary fiber；
(2) the NaOH lye of 15~20% (v/w) of addition, 1~2h of basification at 25 DEG C；
It (3) is by volume 1:1 is added monoxone, and Crude fatty substitute is filtered to obtain after 50~70 DEG C of 4~5h of etherification process；
(4) filtrate is spray-dried after washing removal insoluble matter, and wheat bran insoluble diedairy fiber fat can be prepared and replace
Dai Pin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810621615.4A CN108926003A (en) | 2018-06-15 | 2018-06-15 | A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810621615.4A CN108926003A (en) | 2018-06-15 | 2018-06-15 | A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute |
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| Publication Number | Publication Date |
|---|---|
| CN108926003A true CN108926003A (en) | 2018-12-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810621615.4A Pending CN108926003A (en) | 2018-06-15 | 2018-06-15 | A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021174801A1 (en) * | 2020-03-02 | 2021-09-10 | 上海理工大学 | Method for preparing antrodia cinnamomea water-insoluble dietary fibers |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002034070A1 (en) * | 2000-10-24 | 2002-05-02 | Samyang Genex Corporation | Method for preparing soluble dietary fiber from corn hull |
| CN101190008A (en) * | 2007-12-26 | 2008-06-04 | 江南大学 | Method for preparing oat bran soluble food fabric fats substitute |
| CN101756174A (en) * | 2010-01-19 | 2010-06-30 | 陕西科技大学 | Method for extracting sweet buckwheat dietary fibers |
| CN102948674A (en) * | 2012-12-12 | 2013-03-06 | 山东轻工业学院 | Preparation method of corn bran dietary fiber fat substitute |
| CN105029171A (en) * | 2015-06-30 | 2015-11-11 | 哈尔滨商业大学 | Preparation process for rice bran dietary fiber fat substitute |
-
2018
- 2018-06-15 CN CN201810621615.4A patent/CN108926003A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002034070A1 (en) * | 2000-10-24 | 2002-05-02 | Samyang Genex Corporation | Method for preparing soluble dietary fiber from corn hull |
| CN101190008A (en) * | 2007-12-26 | 2008-06-04 | 江南大学 | Method for preparing oat bran soluble food fabric fats substitute |
| CN101756174A (en) * | 2010-01-19 | 2010-06-30 | 陕西科技大学 | Method for extracting sweet buckwheat dietary fibers |
| CN102948674A (en) * | 2012-12-12 | 2013-03-06 | 山东轻工业学院 | Preparation method of corn bran dietary fiber fat substitute |
| CN105029171A (en) * | 2015-06-30 | 2015-11-11 | 哈尔滨商业大学 | Preparation process for rice bran dietary fiber fat substitute |
Non-Patent Citations (2)
| Title |
|---|
| 刘颖等: "响应面试验优化米糠膳食纤维脂肪替代物的制备工艺 ", 《食品科学》 * |
| 张斌等: "以麦麸纤维为基质的脂肪替代品制备及其性质研究", 《粮食与油脂》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021174801A1 (en) * | 2020-03-02 | 2021-09-10 | 上海理工大学 | Method for preparing antrodia cinnamomea water-insoluble dietary fibers |
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Application publication date: 20181204 |