CN109123629A - A kind of new type of health type fat substitute and its preparation method and application - Google Patents
A kind of new type of health type fat substitute and its preparation method and application Download PDFInfo
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- CN109123629A CN109123629A CN201810985035.3A CN201810985035A CN109123629A CN 109123629 A CN109123629 A CN 109123629A CN 201810985035 A CN201810985035 A CN 201810985035A CN 109123629 A CN109123629 A CN 109123629A
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- fat substitute
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The present invention is to be related to a kind of new type of health type fat substitute and its preparation method and application, the fat substitute is using curdlan as primary raw material, addition thickener, albumen powder class nutrients, vegetable oil, water retention agent, plant fiber, yam flour, wolfberry fruit powder, antioxidant and water.Preparation method includes cutting to mix, vacuum outgas, it is filling, boiling, it is cooling, packaging, high temperature sterilization, the fat substitute is cholesterol-free, it is a kind of with low in calories, high microsteping, it is anti-oxidant, treating chronic effort syndrome, anticancer, the novel foodstuff material of the healthcare functions such as sterilization, fat substitute made of the present invention is the class fat solid system with certain degree of hardness and elasticity, with good fatty sensory characteristic, it can be widely applied to part alternative fats in low fat meat product, the fat substitute is by packaging and high temperature sterilization, storage at normal temperature and it can sell and give meat products manufacturer.
Description
Technical field
The invention belongs to food technology field, it is specifically related to a kind of new type of health type fat substitute and preparation method thereof
And application.
Background technique
In food processing, fat plays an important role to the flavor of product, texture, mouthfeel etc., it can assign production
The good flavor of product, fine and smooth mouthfeel provide fatty acid needed by human, amino acid and prostaglandin and the life of fat-soluble dimension
The carrier of element is one of the important sources that human body obtains energy.But excessively high fat content can cause consumer a variety of in diet
Disease, medical field generally believe that taking in fattiness is obesity, hyperlipidemia, heart disease, artery sclerosis, diabetes and some
One of the inducement of related disease etc..Saturated fatty acid is excessively high in diet, can cause such as breast cancer, colon cancer cancer and gall-bladder
It is scorching.In recent years, the research hotspot that low in calories, low fat fat substitute has become field of food is developed.
There are three types of fat substitute is usual: fat substitute based on carbohydrate, based on the fat substituted of protein
Object and fat-based fat substitute.Currently, both at home and abroad using sucrose ester, albumen, starch as fat mimics product ratio
It is more, but complex manufacturing technology, higher cost, and above have certain limitation in application.Protein based fat substitute exists
It needs to control the conditions such as temperature, pH, metal salt in manufacturing process to be modified albumen, and manufactured fat substitute finished product
It cannot be used for fried and boiling, because high temperature will lead to albuminous degeneration, and protein is easy and some flavor components
Reaction is learned, the release of flavour of food products is influenced；Enzymatic hydrolysis and acid are needed using starch to be most in the fat substitute manufacturing process of matrix
Hydrolysis, the product being made into influence food mouthfeel since starch is easy aging.Using foodstuff glue compounding as fat substitute with
The fat content reduced in meat products is a newer in recent years research direction, as CN201710548306.4 has declared one
Kind as main component and adds a kind of gel fat substitute made of other components using konjaku powder, carragheen；
CN201210557763.7 has invented one kind using water soluble algae hydrochlorate as primary raw material, passes through proper formulation and suitable processing
The health fat substitute of method production.
Curdlan (Curdlan), also known as thermal gels condense polysaccharide, are to be generated by microorganism, with β -1,3- glycosidic bond
The water-insoluble glucan of composition, essence are a kind of dietary fibers, natural safety, studies have reported that the condensation polysaccharide also have it is anti-
The functions such as treating chronic effort syndrome, anticancer, sterilization.The substance has the characteristic that can be solidified after heating, can form heavily fortified point under high temperature
The tough crisp glue of real heat irreversible, colloid exquisiteness Q bullet, chewiness are good.Curdlan put into business life in Japan in 1989
It produces, U.S. Food and Drug Administration (FDA) approval in 1996 simultaneously allows it as a kind of direct additive for food row
Industry.China has approved curdlan in May, 2006 as food additives, can be used for artificial seafood, raw dried noodle product, life
Wet Flour product, aspect product, bean curd based article, cooked meat product, Western-style ham, in meat enema based food.
Most of at present using albumen, starch as fat substitute, preparation method is complicated, and application range is relatively narrow, at high cost,
Albumen needs to control the conditions such as temperature, other compositions content in the process of being made as fat substitute, and cannot be used for it is fried and
Boiling leads to albuminous degeneration, and starch needs the participation of a variety of enzymes as fat substitute, and it is easy to aging to be made finished product, without certain
Consistency and elasticity, poor taste, healthcare function is low.
Summary of the invention
Technical problem solved by the present invention is a kind of class fat solid system with certain degree of hardness and elasticity is provided,
It is fat substituted with good fatty sensory characteristic and tough brittle good taste, the health that will not be deformed by high-temperature process
Product.
The technical scheme is that a kind of new type of health type fat substitutes, mainly include by it is following according to parts by weight
Group be grouped as: 75~85 parts of water, 3~7 parts of curdlan, 3~5 parts of thickener, 1.5~3.0 parts of albumen powder class nutrients, plant
3.0~6.0 parts of object oil, 0.2~0.4 part of water retention agent, 0.5~1.5 part of plant fiber, 0.5~1.0 part of yam flour, fructus lycii
0.2~0.5 part of powder, 0.1~0.2 part of antioxidant.
Further, thickener is denaturation cornstarch, modified tapioca starch, potato starch, modified potato starch
In any one or two or more any combination played for improving the physical property and structural state of fat substitute
Stabilization.
Further, vegetable oil be soybean oil, rapeseed oil, peanut oil, sunflower oil, in corn oil any one or two
Kind or more any combination, play the role for the treatment of chronic effort syndrome, contain the mineral such as vitamin E, K, calcium, iron, phosphorus, potassium
Matter.
Further, water retention agent be sodium tripolyphosphate, it is sodium pyrophosphate, tertiary sodium phosphate, any in disodium hydrogen phosphate
One or more kinds of any combination has effects that oil suction, keeps food product retentiveness, improves form, the wind of food
Taste, color.
Further, plant fiber be Semen Tritici aestivi fiber, soybean fiber, in bamboo fiber any one or it is two or more
Any combination, the effect of anti-oxidant, high microsteping, anticancer, antibacterial.
Further, antioxidant be D-araboascorbic acid sodium, sodium isoascorbate, bamboo leaf antioxidant, vitamin C,
Vitamin E, astaxanthin, any one or two or more any combination in lycopene, prevent or Food Oxidation are delayed to become
Matter improves food stability.
Further, albumen powder class nutrients is soybean protein isolate, egg-white powder, any one or two kinds in Gluten
Above any combination guarantees the normal demand of human body, improves immunity.
Further, the Gluten in protide nutrients is pre-processed, by Gluten and purified water according to mass ratio
For 1:8 mixing, under the conditions of bath temperature is 35-45 DEG C, ultrasonic wave added dispersing and dissolving 15-25min reuses magnetic bar stirring
Processing, starting mixing speed are 800r/min, and by 10-20min, final speed reaches 1000r/min, during which pass through drop side
It is Acetic acid-sodium acetate solution that the buffer that pH is 4.0, which is added, in formula, completes to obtain concentration after stirring to be 3-6wt% suspension, cooling
It is blown by nitrogen and helium according to volume ratio for the mixed gas that 2:1 is formed at -25~-15 DEG C to room temperature, passes through leaching
Spray freezing mode flows back, and airs blowing interval time is 5min, time 35-40min, and the freezing liquid that will be obtained is in temperature
At 20-25 DEG C, basic salt is added and adjusts pH value to 5.0-7.0, homogenization 3 times, then microwave-assisted processing 15min is added
The weight ratio of mixed enzyme, freezing liquid and mixed enzyme is 1:0.2, the trypsase and paddy ammonia that the mixed enzyme is 1:3 by weight ratio
Amide transaminase composition, digests 1-1.5h, by centrifugal mixer 2-4 times, 10-15min per treatment, enzymolysis liquid is carried out to wait electricity
Point precipitating, precipitating plus water oscillation, adjusting mass concentration are 15%-20%, and by freeze-drying, grinding obtains modified wheat gluten,
The content and dissolubility for improving protein, improve the heat-resisting quantity of Gluten.
A kind of preparation method of new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 0-10 DEG C, is cut with the revolving speed of 500-1500rpm and mix 2min, so
The back side Zhan Ban is added suitable sodium hydroxide solution adjusting pH and reaches 12.0, is then cut and is mixed with the revolving speed of 3000-5000rpm
Water retention agent, antioxidant are added to cut and be mixed in pot, cut with the revolving speed of 500-1500rpm and mix 1-2min by 3min, then with
The revolving speed of 3000-5000rpm, which is cut, mixes 1-2min；
S2: albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener are added, successively with 3000-
The revolving speed of 5000rpm, which is cut, mixes 1-2min, adds vegetable oil, is cut with the revolving speed of 3000-5000rpm and mix 1min, with 500-1500rpm
Revolving speed cut and mix 1-2min, cut addition appropriate hydrochloric acid during mixing and adjust pH value and be down to 8.5, then with the speed of 3000-5000rpm
Degree, which is cut, mixes 1min, then is cut with the revolving speed of 500-1500rpm and mix 1min, finally obtains uniform milky white paste；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 94~98 DEG C of temperature, the time is 150~180min, cures product, cold
But, it is packed using packaging bag resistant to high temperature, then carries out vacuum seal, fat substitute will be packaged and be put into pressure sterilizer
It is interior, 118~121 DEG C of sterilization temperature, time 22min are controlled, the cooling storage at normal temperature of product of bacterium has been killed.
Further, fat substitute is twisted into fine particle with the meat grinder of 6mm orifice plate, be used for low fat sausage and
In low fat ham.
Further, in the step S2 before addition yam flour and wolfberry fruit powder, first yam flour and wolfberry fruit powder are carried out
Smashing and grinding processing, crosses 70 mesh, pours into 2-3 times of the water according to additive weight, in the case where temperature is 70-85 DEG C, carries out water
Bath reflux 10-15min, in the case where pressure is 0.02-0.03MPa, by Gas Stirring, the argon gas that gas is 1:1.5 by volume ratio
It being formed with carbon dioxide, water content is stirred for 2%, stirring rate 1000r/min, and the processing time is 5-10min,
Again by ultrasonic homogeneous, mixed liquor is obtained, then hollow fiber ceramic membrane is crossed to mixed liquor and is filtered 1-2 times, filtered fluid is collected, carries out
Vacuum evaporation obtains concentrate, obtains mixed powder by freeze-drying, ultramicro crushing treatment, can more preferably cut
When mixing mixing, amalgamation and stability are improved.
The beneficial effects of the present invention are: the present invention takes full advantage of the physical behavior of the unique high dietary-fiber of curdlan
With the characteristic of high temperature gel, add antioxidant, water retention agent, thickener, dietary fiber and other nutritional ingredients, production and
At a kind of health fat substitute.The fat substitute is cholesterol-free, is a kind of with low in calories, high microsteping, antioxygen
The novel foodstuff material of the healthcare functions such as change, treating chronic effort syndrome, anticancer, sterilization, the present invention made of fat substitute
For the class fat solid system with certain degree of hardness and elasticity, there is good fatty sensory characteristic and tough brittle good mouth
Sense, will not deform because of high-temperature process, can be widely applied to part alternative fats in low fat meat product.
Specific embodiment
Embodiment 1
A kind of new type of health type fat substitute is grouped as by following groups according to parts by weight: 75 parts of water, curdlan
3 parts, 3 parts of thickener, 1.5 parts of albumen powder class nutrients, 3.0 parts of vegetable oil, 0.2 part of water retention agent, 0.5 part of plant fiber,
0.5 part of yam flour, 0.2 part of wolfberry fruit powder, 0.1 part of antioxidant.
A kind of preparation method of above-mentioned new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 0 DEG C, is cut with the revolving speed of 500rpm and mix 2min, then side, which is cut, mixes
Side is added suitable sodium hydroxide solution adjusting pH and reaches 12.0, is then cut with the revolving speed of 3000rpm and mixes 3min, by water tariff collection
Agent, antioxidant, which are added to cut, to be mixed in pot, is cut with the revolving speed of 500rpm and is mixed 1min, then cut with the revolving speed of 3000rpm and mix 1min,
Above-mentioned water retention agent is sodium tripolyphosphate, and antioxidant is D-araboascorbic acid sodium；
S2: successively adding albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener, with turning for 3000rpm
Speed, which is cut, mixes 1min, adds vegetable oil, vegetable oil is soybean oil, cuts with the revolving speed of 3000rpm and mixes 1min, is cut with the revolving speed of 500rpm
1min is mixed, addition appropriate hydrochloric acid adjusting pH value during mixing is cut and is down to 8.5, then cut with the speed of 3000rpm and mix 1min, then with
The revolving speed of 500rpm, which is cut, mixes 1min, finally obtains uniform milky white paste, and above-mentioned albumen powder class nutrients is soybean separation protein
White, plant fiber is Semen Tritici aestivi fiber, and thickener is denaturation cornstarch；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 94 DEG C of temperature, and time 150min cures product, cooling, and use is resistance to
The packaging bag of high temperature is packed, and is then carried out vacuum seal, will be packaged fat substitute and be put into pressure sterilizer, control sterilization
118 DEG C of temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed.
Embodiment 2
A kind of new type of health type fat substitute is grouped as by following groups according to parts by weight: 80 parts of water, curdlan
5 parts, 4 parts of thickener, 2.0 parts of albumen powder class nutrients, 4.0 parts of vegetable oil, 0.3 part of water retention agent, 1.0 parts of plant fiber,
0.8 part of yam flour, 0.3 part of wolfberry fruit powder, 0.15 part of antioxidant.
A kind of preparation method of above-mentioned new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 5 DEG C, is cut with the revolving speed of 1000rpm and mix 2min, then side, which is cut, mixes
Side is added suitable sodium hydroxide solution adjusting pH and reaches 12.0, is then cut with the revolving speed of 4000rpm and mixes 3min, by water tariff collection
Agent, antioxidant, which are added to cut, to be mixed in pot, is cut with the revolving speed of 1000rpm and is mixed 1.5min, then cut and mixed with the revolving speed of 4000rpm
1.5min, above-mentioned water retention agent are made of mass ratio of the sodium tripolyphosphate and sodium pyrophosphate of 1:2, and antioxidant is by mass ratio
It is made of D-araboascorbic acid sodium, the sodium isoascorbate of 2:1；
S2: successively adding albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener, with turning for 4000rpm
Speed, which is cut, mixes 1.5min, adds vegetable oil, and vegetable oil is made of mass ratio of the soybean oil and rapeseed oil of 3:4, with turning for 4000rpm
Speed, which is cut, mixes 1min, is cut with the revolving speed of 1000rpm and mixes 1.5min, cuts addition appropriate hydrochloric acid adjusting pH value during mixing and is down to 8.5, so
It is cut afterwards with the speed of 4000rpm and mixes 1min, then cut with the revolving speed of 1000rpm and mix 1min, finally obtain uniform milky white paste,
Above-mentioned albumen powder class nutrients is made of the soybean protein isolate and egg-white powder of mass ratio 3:2, and plant fiber is 2:1 by mass ratio
Semen Tritici aestivi fiber and soybean fiber be made, thickener is made of mass ratio of the denaturation cornstarch and modified tapioca starch of 2:3；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 96 DEG C of temperature, and time 160min cures product, cooling, and use is resistance to
The packaging bag of high temperature is packed, and is then carried out vacuum seal, will be packaged fat substitute and be put into pressure sterilizer, control sterilization
120 DEG C of temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed.
Embodiment 3
A kind of new type of health type fat substitute is grouped as by following groups according to parts by weight: 85 parts of water, curdlan
7 parts, 5 parts of thickener, 3.0 parts of albumen powder class nutrients, 6.0 parts of vegetable oil, 0.4 part of water retention agent, 1.5 parts of plant fiber,
1.0 parts of yam flour, 0.5 part of wolfberry fruit powder, 0.2 part of antioxidant.
A kind of preparation method of above-mentioned new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 10 DEG C, is cut with the revolving speed of 1500rpm and mix 2min, then side is cut
It mixes the suitable sodium hydroxide solution adjusting pH of side addition and reaches 12.0, then cut with the revolving speed of 5000rpm and mix 3min, moisture is protected
Hold agent, antioxidant is added to cut and mixes in pot, cut with the revolving speed of 1500rpm and mix 2min, then cut and mixed with the revolving speed of 5000rpm
2min, above-mentioned water retention agent are made of mass ratio of the sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate of 1:2:2, antioxidant
It is made of mass ratio of D-araboascorbic acid sodium, sodium isoascorbate, bamboo leaf antioxidant, the vitamin C of 2:1:0.5:3；
S2: successively adding albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener, with turning for 5000rpm
Speed, which is cut, mixes 2min, adds vegetable oil, and vegetable oil is made of mass ratio of the soybean oil, rapeseed oil, peanut oil of 3:4:2, with
The revolving speed of 5000rpm, which is cut, mixes 1min, is cut with the revolving speed of 1500rpm and mixes 2min, cuts addition appropriate hydrochloric acid during mixing and adjusts pH value
8.5 are down to, is then cut with the speed of 5000rpm and mixes 1min, then is cut with the revolving speed of 1500rpm and mixes 1min, is finally obtained uniform
Milky white paste, above-mentioned albumen powder class nutrients are made of the soybean protein isolate, egg-white powder, Gluten of mass ratio 3:2:5, plant
Fibres are made of mass ratio of the Semen Tritici aestivi fiber, soybean fiber, bamboo fiber of 2:1:1, and thickener is 2:3:2's by mass ratio
Denaturation cornstarch, modified tapioca starch, potato starch are made；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 98 DEG C of temperature, and time 180min cures product, cooling, and use is resistance to
The packaging bag of high temperature is packed, and is then carried out vacuum seal, will be packaged fat substitute and be put into pressure sterilizer, control sterilization
121 DEG C of temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed.
Embodiment 4
A kind of new type of health type fat substitute is grouped as by following groups according to parts by weight: 85 parts of water, curdlan
7 parts, 5 parts of thickener, 3.0 parts of albumen powder class nutrients, 6.0 parts of vegetable oil, 0.4 part of water retention agent, 1.5 parts of plant fiber,
1.0 parts of yam flour, 0.5 part of wolfberry fruit powder, 0.2 part of antioxidant.
A kind of preparation method of above-mentioned new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 10 DEG C, is cut with the revolving speed of 1500rpm and mix 2min, then side is cut
It mixes the suitable sodium hydroxide solution adjusting pH of side addition and reaches 12.0, then cut with the revolving speed of 5000rpm and mix 3min, moisture is protected
Hold agent, antioxidant is added to cut and mixes in pot, cut with the revolving speed of 1500rpm and mix 2min, then cut and mixed with the revolving speed of 5000rpm
2min, sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate, the disodium hydrogen phosphate that above-mentioned water retention agent is 1:2:2:1 by mass ratio
Be made, antioxidant by mass ratio be the D-araboascorbic acid sodium of 2:1:0.5:3:1, sodium isoascorbate, bamboo leaf antioxidant,
Vitamin C, vitamin E are made；
S2: successively adding albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener, with turning for 5000rpm
Speed, which is cut, mixes 2min, adds vegetable oil, soybean oil, rapeseed oil, peanut oil, the sunflower oil that vegetable oil is 3:4:2:3 by mass ratio
It is made, is cut with the revolving speed of 5000rpm and mix 1min, cut with the revolving speed of 1500rpm and mix 2min, cut and add appropriate hydrochloric acid tune during mixing
Section pH value is down to 8.5, is then cut with the speed of 5000rpm and mixes 1min, then cut with the revolving speed of 1500rpm and mix 1min, finally obtained
Uniform milky white paste, above-mentioned albumen powder class nutrients by mass ratio 3:2:5 soybean protein isolate, egg-white powder, Gluten
It is made, plant fiber is made of mass ratio of the Semen Tritici aestivi fiber, soybean fiber, bamboo fiber of 2:1:1, and thickener is by mass ratio
Denaturation cornstarch, modified tapioca starch, potato starch, the modified potato starch of 2:3:2:3 is made；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 98 DEG C of temperature, and time 180min cures product, cooling, and use is resistance to
The packaging bag of high temperature is packed, and is then carried out vacuum seal, will be packaged fat substitute and be put into pressure sterilizer, control sterilization
121 DEG C of temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed, by the fat substitute meat grinder of 6mm orifice plate
It is twisted into fine particle, is used in low fat sausage and low fat ham.
Gluten in protide nutrients is pre-processed, Gluten and purified water are mixed according to mass ratio for 1:8
It closes, under the conditions of bath temperature is 45 DEG C, ultrasonic wave added dispersing and dissolving 25min reuses magnetic bar stir process, starting stirring
Speed is 800r/min, and by 20min, final speed reaches 1000r/min, and it is 4.0 that pH during which, which is added, by drop wise fashion
Buffer is Acetic acid-sodium acetate solution, obtains concentration after completing stirring as 6wt% suspension, is cooled to room temperature, at -15 DEG C, by
Nitrogen and helium are blown according to the mixed gas that volume ratio is 2:1 composition, are flowed back, are blown by spraying freezing mode
Interval time is 5min, and time 40min, the freezing liquid that will be obtained, in the case where temperature is 25 DEG C, addition basic salt adjusts pH value and arrives
7.0, homogenization 3 times, microwave-assisted processing 15min, then it is added mixed enzyme, the weight ratio of freezing liquid and mixed enzyme is 1:
0.2, the mixed enzyme is made of the trypsase that weight ratio is 1:3 and glutamine transaminage, digests 1.5h, is stirred by centrifugation
It mixes 4 times, 15min per treatment, enzymolysis liquid is subjected to isoelectric precipitation, precipitating plus water oscillation, adjusting mass concentration is 20%, is led to
Freeze-drying is crossed, grinding obtains modified wheat gluten.
Embodiment 5
A kind of new type of health type fat substitute is grouped as by following groups according to parts by weight: 85 parts of water, curdlan
7 parts, 5 parts of thickener, 3.0 parts of albumen powder class nutrients, 6.0 parts of vegetable oil, 0.4 part of water retention agent, 1.5 parts of plant fiber,
1.0 parts of yam flour, 0.5 part of wolfberry fruit powder, 0.2 part of antioxidant.
A kind of preparation method of above-mentioned new type of health type fat substitute, comprising the following steps:
S1: curdlan is added in the water that temperature is 10 DEG C, is cut with the revolving speed of 1500rpm and mix 2min, then side is cut
It mixes the suitable sodium hydroxide solution adjusting pH of side addition and reaches 12.0, then cut with the revolving speed of 5000rpm and mix 3min, moisture is protected
Hold agent, antioxidant is added to cut and mixes in pot, cut with the revolving speed of 1500rpm and mix 2min, then cut and mixed with the revolving speed of 5000rpm
2min, sodium tripolyphosphate, sodium pyrophosphate, tertiary sodium phosphate, the disodium hydrogen phosphate that above-mentioned water retention agent is 1:2:2:1 by mass ratio
It is made, D-araboascorbic acid sodium, sodium isoascorbate, the leaf of bamboo that antioxidant is 2:1:0.5:3:1:0.8:0.3 by mass ratio
Polyphenoils, vitamin C, vitamin E, astaxanthin, lycopene are made；
S2: successively adding albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener, with turning for 5000rpm
Speed, which is cut, mixes 2min, adds vegetable oil, and vegetable oil is 3:4:2:3 soybean oil, rapeseed oil, peanut oil, sunflower oil, jade by mass ratio
Rice bran oil is made, and is cut with the revolving speed of 5000rpm and mixes 1min, is cut with the revolving speed of 1500rpm and mixes 2min, cuts and adds appropriate salt during mixing
Acid for adjusting pH value is down to 8.5, is then cut with the speed of 5000rpm and mixes 1min, then is cut with the revolving speed of 1500rpm and mix 1min, finally
Obtain uniform milky white paste, above-mentioned albumen powder class nutrients by mass ratio 3:2:5 soybean protein isolate, egg-white powder, paddy
Protein powder is made, and plant fiber is made of mass ratio of the Semen Tritici aestivi fiber, soybean fiber, bamboo fiber of 2:1:1, and thickener is by quality
Than being made of the denaturation cornstarch of 2:3:2:3, modified tapioca starch, potato starch, modified potato starch；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm,
Both ends are checked card, and boiling in Fumigator is transferred to, and control 98 DEG C of temperature, and time 180min cures product, cooling, and use is resistance to
The packaging bag of high temperature is packed, and is then carried out vacuum seal, will be packaged fat substitute and be put into pressure sterilizer, control sterilization
121 DEG C of temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed, by the fat substitute meat grinder of 6mm orifice plate
It is twisted into fine particle, is used in low fat sausage and low fat ham.
Gluten in protide nutrients is pre-processed, Gluten and purified water are mixed according to mass ratio for 1:8
It closes, under the conditions of bath temperature is 45 DEG C, ultrasonic wave added dispersing and dissolving 25min reuses magnetic bar stir process, starting stirring
Speed is 800r/min, and by 20min, final speed reaches 1000r/min, and it is 4.0 that pH during which, which is added, by drop wise fashion
Buffer is Acetic acid-sodium acetate solution, obtains concentration after completing stirring as 6wt% suspension, is cooled to room temperature, at -15 DEG C, by
Nitrogen and helium are blown according to the mixed gas that volume ratio is 2:1 composition, are flowed back, are blown by spraying freezing mode
Interval time is 5min, and time 40min, the freezing liquid that will be obtained, in the case where temperature is 25 DEG C, addition basic salt adjusts pH value and arrives
7.0, homogenization 3 times, microwave-assisted processing 15min, then it is added mixed enzyme, the weight ratio of freezing liquid and mixed enzyme is 1:
0.2, the mixed enzyme is made of the trypsase that weight ratio is 1:3 and glutamine transaminage, digests 1.5h, is stirred by centrifugation
It mixes 4 times, 15min per treatment, enzymolysis liquid is subjected to isoelectric precipitation, precipitating plus water oscillation, adjusting mass concentration is 20%, is led to
Freeze-drying is crossed, grinding obtains modified wheat gluten.
Further, in step s 2 before addition yam flour and wolfberry fruit powder, powder first is carried out to yam flour and wolfberry fruit powder
Breakdown mill processing, crosses 70 mesh, pours into the water according to 3 times of additive weight, in the case where temperature is 85 DEG C, carries out water-bath reflux
15min, in the case where pressure is 0.03MPa, by Gas Stirring, gas is made of the argon gas that volume ratio is 1:1.5 and carbon dioxide,
Water content is stirred for 2%, stirring rate 1000r/min, and the processing time is 10min, then by ultrasonic homogeneous, obtains
To mixed liquor, then hollow fiber ceramic membrane is crossed to mixed liquor and is filtered 2 times, collected filtered fluid, carry out vacuum evaporation, obtain dense
Contracting liquid obtains mixed powder by freeze-drying, ultramicro crushing treatment, can improve amalgamation more preferably when carrying out chopping and mixing
And stability.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify to technical solution documented by previous embodiment or equivalent replacement of some of the technical features；And
These are modified or replaceed, the spirit and model of technical solution of the embodiment of the present invention that it does not separate the essence of the corresponding technical solution
It encloses.
Claims (10)
1. a kind of new type of health type fat substitute, which is characterized in that be grouped as by following groups according to parts by weight: water 75~
85 parts, 3~7 parts of curdlan, 3~5 parts of thickener, 1.5~3.0 parts of albumen powder class nutrients, 3.0~6.0 parts of vegetable oil, water
Divide 0.2~0.4 part of retention agent, 0.5~1.5 part of plant fiber, 0.5~1.0 part of yam flour, 0.2~0.5 part of wolfberry fruit powder, antioxygen
0.1~0.2 part of agent.
2. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the thickener is that denaturation is beautiful
Rice starch, modified tapioca starch, potato starch, any one or two or more any group in modified potato starch
It closes.
3. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the vegetable oil is soybean
Oil, rapeseed oil, peanut oil, sunflower oil, any one or two or more any combination in corn oil.
4. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the water retention agent is three
Polyphosphate sodium, sodium pyrophosphate, tertiary sodium phosphate, any one or two or more any combination in disodium hydrogen phosphate.
5. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the plant fiber is wheat
Fiber, soybean fiber, any one or two or more any combination in bamboo fiber.
6. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the antioxidant is that D- is different
It is sodium ascorbate, sodium isoascorbate, bamboo leaf antioxidant, vitamin C, vitamin E, astaxanthin, any in lycopene
One or more kinds of any combination.
7. a kind of new type of health type fat substitute as described in claim 1, which is characterized in that the albumen powder class nutrients
For any one or two or more any combination in soybean protein isolate, egg-white powder, Gluten.
8. a kind of new type of health type fat substitute as claimed in claim 7, which is characterized in that in the protide nutrients
Gluten pre-processed, according to mass ratio be that 1:8 mix by Gluten and purified water, be 35-45 DEG C of item in bath temperature
Under part, ultrasonic wave added dispersing and dissolving 15-25min reuses magnetic bar stir process, and starting mixing speed is 800r/min, warp
10-20min is crossed, final speed reaches 1000r/min, and it is acetic acid-vinegar that the buffer that pH is 4.0 during which, which is added, by drop wise fashion
Acid sodium solution obtains concentration after completing stirring as 3-6wt% suspension, is cooled to room temperature, at -25~-15 DEG C, by nitrogen and helium
Gas is blown according to the mixed gas that volume ratio is 2:1 composition, is flowed back, is blown interval time by spraying freezing mode
For 5min, time 35-40min, the freezing liquid that will be obtained is added basic salt adjusting pH value and arrives in the case where temperature is 20-25 DEG C
Homogenization 3 times, microwave-assisted processing 15min, mixed enzyme is then added in 5.0-7.0, and the weight ratio of freezing liquid and mixed enzyme is
1:0.2, the mixed enzyme by weight ratio be 1:3 trypsase and glutamine transaminage form, digest 1-1.5h, by from
The heart stirs 2-4 times, 10-15min per treatment, and enzymolysis liquid is carried out isoelectric precipitation, precipitating plus water oscillation, adjusts mass concentration
For 15%-20%, by freeze-drying, grinding obtains modified wheat gluten.
9. a kind of preparation method of new type of health type fat substitute as described in claim 1-8 any one, feature exist
In, comprising the following steps:
S1: curdlan is added in the water that temperature is 0-10 DEG C, is cut with the revolving speed of 500-1500rpm and mix 2min, then side
It cuts to mix side and suitable sodium hydroxide solution is added adjusts pH and reaches 12.0, then cut with the revolving speed of 3000-5000rpm and mix 3min,
Water retention agent, antioxidant are added to cut and mixed in pot, is cut with the revolving speed of 500-1500rpm and mixes 1-2min, then with 3000-
The revolving speed of 5000rpm, which is cut, mixes 1-2min；
S2: albumen powder class nutrients, yam flour, wolfberry fruit powder, plant fiber, thickener are added, successively with 3000-5000rpm's
Revolving speed, which is cut, mixes 1-2min, adds vegetable oil, is cut with the revolving speed of 3000-5000rpm and mix 1min, cut with the revolving speed of 500-1500rpm
1-2min is mixed, addition appropriate hydrochloric acid adjusting pH value during mixing is cut and is down to 8.5, then cut and mixed with the speed of 3000-5000rpm
1min, then cut with the revolving speed of 500-1500rpm and mix 1min, finally obtain uniform milky white paste；
S3: milky white paste being transferred in vacuum barrel and carries out vacuum outgas, then pours into the plastic casing of diameter 65mm, both ends
It checks card, is transferred to boiling in Fumigator, control 94~98 DEG C of temperature, the time is 150~180min, cures product, it is cooling, it adopts
It is packed with packaging bag resistant to high temperature, then carries out vacuum seal, fat substitute will be packaged and be put into pressure sterilizer, controlled
118~121 DEG C of sterilization temperature, time 22min, the cooling storage at normal temperature of product of bacterium is killed.
10. a kind of application of new type of health type fat substitute as described in claim 1, which is characterized in that the plant is fine
It ties up as any two kinds of combinations in Semen Tritici aestivi fiber, soybean fiber, bamboo fiber.
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| CN111066896A (en) * | 2019-12-13 | 2020-04-28 | 泰兴市东圣生物科技有限公司 | Normal-temperature-stored children processed cheese and preparation method thereof |
| CN111466557A (en) * | 2020-04-13 | 2020-07-31 | 天津科技大学 | Meat-like sausage based on mushroom foot fibers and preparation method thereof |
| CN113439836A (en) * | 2021-06-28 | 2021-09-28 | 西北农林科技大学 | Method for improving gel property of soybean protein isolate by using low-frequency high-intensity ultrasonic pretreatment and cooperative natural curdlan |
| CN114946964A (en) * | 2022-04-26 | 2022-08-30 | 河北经贸大学 | Fat substitute and low-fat fermented sausage prepared from same |
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