CN112544872A - Preparation and application of fat substitute - Google Patents
Preparation and application of fat substitute Download PDFInfo
- Publication number
- CN112544872A CN112544872A CN202011449785.2A CN202011449785A CN112544872A CN 112544872 A CN112544872 A CN 112544872A CN 202011449785 A CN202011449785 A CN 202011449785A CN 112544872 A CN112544872 A CN 112544872A
- Authority
- CN
- China
- Prior art keywords
- fat
- fat substitute
- starch milk
- preparation
- red yeast
- Prior art date
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- 239000003778 fat substitute Substances 0.000 title claims abstract description 53
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 239000000047 product Substances 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 10
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 10
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 230000007935 neutral effect Effects 0.000 claims abstract description 4
- 235000004213 low-fat Nutrition 0.000 claims abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 34
- 235000009566 rice Nutrition 0.000 claims description 33
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000725 suspension Substances 0.000 claims description 9
- 238000012258 culturing Methods 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 239000001963 growth medium Substances 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims 2
- 239000000413 hydrolysate Substances 0.000 claims 2
- 241000209094 Oryza Species 0.000 claims 1
- 235000019871 vegetable fat Nutrition 0.000 claims 1
- 239000008268 mayonnaise Substances 0.000 abstract description 39
- 235000010746 mayonnaise Nutrition 0.000 abstract description 39
- 230000001953 sensory effect Effects 0.000 abstract description 6
- 230000000415 inactivating effect Effects 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 33
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 14
- 239000003925 fat Substances 0.000 description 14
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 238000001514 detection method Methods 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 230000008961 swelling Effects 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 6
- 239000002609 medium Substances 0.000 description 6
- 239000000049 pigment Substances 0.000 description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000010563 solid-state fermentation Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241001095209 Monascus sp. (in: Fungi) Species 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000010100 anticoagulation Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000113306 Monascus purpureus Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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- -1 flavonoid compounds Chemical class 0.000 description 1
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- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
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- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 229940057059 monascus purpureus Drugs 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000004457 water analysis Methods 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method and application of a fat substitute, and belongs to the field of food additives. The starch milk is obtained by adding red yeast rice powder and water in a certain proportion into a container which is cleaned and sterilized, and stirring and mixing. Adjusting pH of starch milk to be neutral, heating and continuously stirring, then adding high temperature resistant alpha-amylase, carrying out enzymolysis for a certain time, then rapidly cooling in an ice bath, rapidly inactivating enzyme, standing, adjusting pH to be neutral, filtering, drying filtrate, crushing and sieving to obtain a fat substitute product, and further applying to the development of mayonnaise. The red yeast rice fat substitute prepared by the invention has good eating and sensory properties, has similar fat properties, has certain cholesterol-lowering efficacy, and can be used for developing low-fat or fat-free products.
Description
Technical Field
The invention relates to preparation and application of a fat substitute, and belongs to the field of food additives.
Background
Red yeast rice, as an edible rice koji, is obtained by fermenting a fungus Monascus purpureus (Monascus) parasitized on grains, and has been in the history of nearly millennium in China. The red yeast contains various secondary metabolites beneficial to human bodies, including Monacolin K, monascus pigment, gamma-aminobutyric acid, unsaturated fatty acid, flavonoid compounds, ergosterol and the like, and the metabolites are rich in content, have the effects of resisting aging, resisting fatigue, preventing and treating cardiovascular diseases, enhancing the immunity of organisms, preventing obesity, resisting tumors, preventing and treating various diseases and the like, and have very important application and research values in the fields of food, medicine and the like. Nowadays, due to the attention of people on body health and the improvement of food quality requirements, functional red yeast rice gradually enters the visual field of people, and at present, the functional red yeast rice is mainly used for both eating and medicinal purposes, but the Monacolin K content in commercial red yeast rice is lower and is only 3.0-4.0 mg (Monacolin K)/g (red yeast rice). In addition, red rice can generate red monascus pigment in the fermentation process, and although the monascus pigment is a safe food pigment, the red monascus pigment is generally red, so that the color of the product has certain limitation when the red monascus pigment is added into food and health care products.
Fat is one of three nutrients required by human, can provide nutrients for human body, is an important energy source for people to resist hunger, and can regulate physiological function and protect protein. Scientific research shows that the fat intake is controlled to be between 20 and 25 percent, and after the fat intake exceeds 30 percent, the fat intake threatens the health of human bodies and easily causes cardiovascular and cerebrovascular diseases such as obesity, hypertension, hyperlipidemia, coronary heart disease and the like. With the increase of economy and the improvement of quality of life, people's health consciousness is continuously increased, and in order to meet market demands, manufacturers try to increase the contents of vegetable protein, starch, lean meat and the like in food to reduce the proportion of fat in the food, but the effect is not ideal. Up to now, international efforts have been made to develop and utilize fat substitutes which are colorless, odorless, easy to store for a long time, resistant to high temperature, not easy to denature, interactive with other substances, free from side effects on the body, close in taste to fat, and capable of generating less heat.
Fat substitutes are a class of substances that are added to food products to replace fats so that they have an organoleptic effect that is close to or the same as that of full-fat food products of the same type, but also to reduce the overall calories of the food product. At present, carbohydrate-based fat substitutes are the most common substitutes on a shelf, but cannot be directly added into food, and only can be combined with water to form a three-dimensional net structure to simulate the greasy feeling and the viscosity of fat, and starch, fiber, gum and polysaccharide are usually used as raw materials, so that the source is wide, the price is low, the heat production is low, and no side effect is caused.
Therefore, the novel fat substitute which has good edible and sensory properties, similar fat properties and certain cholesterol-reducing efficacy is provided, and the novel fat substitute has good market application prospect.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of a fat substitute, which comprises the following steps:
(1) preparing red yeast rice powder: steaming rice to prepare a solid fermentation culture medium, sterilizing, inoculating a monascus bacterial suspension for fermentation culture to obtain a fermentation product, and drying the fermentation product to obtain the monascus rice powder;
(2) preparing starch milk: mixing the red yeast rice powder prepared in the step (1) with water to obtain starch milk;
(3) enzymolysis: adding high-temperature-resistant alpha-amylase into the starch milk obtained in the step (2) for enzymolysis;
(4) and (3) cooling: cooling the enzymolysis liquid obtained in the step (3);
(5) preparing a fat substitute: and filtering and drying the cooled enzymolysis liquid to obtain the fat substitute.
In one embodiment of the invention, the Monascus is Monascus white variety 3001-18(Monascus sp. var. white)3001-18 with the preservation number of CGMCC No. 0517.
In one embodiment of the present invention, the concentration of the monascus bacteria in the monascus bacterial suspension is at least: 0.8X 106one/mL.
In one embodiment of the invention, the step (1) is to cook rice, prepare a solid fermentation culture medium and bottle the rice, sterilize the rice, then introduce monascus suspension into the rice for fermentation culture, dry the obtained fermentation product at 80 ℃ for 3-5 hours, crush the product and then pass through a 60-mesh sieve, thus obtaining the red yeast rice powder.
In one embodiment of the invention, the step (2) is to add 20 parts of red yeast rice powder and 100-300 parts of water into a container which is cleaned and sterilized, and stir and fully mix to obtain the starch milk.
In one embodiment of the invention, the step (3) is to adjust the pH of the starch milk to be neutral, then heat the starch milk to 90-100 ℃ and keep the temperature for 10min, continuously stir the starch milk during the heating, then add high-temperature-resistant alpha-amylase and carry out enzymolysis for 8-16 min.
In one embodiment of the invention, the step (4) is that after the enzymolysis liquid obtained in the step (3) is cooled in ice bath, a pH regulator is added to adjust the pH to 2.0, the enzyme is rapidly deactivated, and the pH is adjusted to 6-8 after standing for 10 min.
In one embodiment of the invention, the step (5) is to filter the filtrate, dry the filtrate in a 60 ℃ constant temperature air-blast drying oven for 10-14 h, and crush and screen the filtrate to obtain the fat substitute.
In one embodiment of the present invention, the rice used in the present invention may be rice that is commonly used in the art, including polished round-grained rice, polished long-grained rice and polished glutinous rice, wherein polished glutinous rice is most preferred.
In one embodiment of the present invention, the thermostable α -amylase described herein is a food grade thermostable α -amylase conventionally used in the art.
In one embodiment of the present invention, the pH adjusting agent described in the present invention is a pH adjusting agent conventionally used in the art, and includes hydrochloric acid, acetic acid, sodium carbonate and sodium hydroxide.
The invention also provides a fat substitute prepared by the preparation method.
The invention also provides the preparation method or the application of the fat substitute in preparing cholesterol-reducing products.
The invention also provides the preparation method or the application of the fat substitute in preparing low-fat food.
In one embodiment of the invention, the use is for replacing vegetable oils.
The invention also provides a method for preparing mayonnaise, wherein vegetable oil is replaced by the novel fat substitute in the preparation process.
In one embodiment of the invention, the method comprises the steps of cleaning 2 parts of eggs, separating yolk from egg white, putting the yolk into a container, adding 4 parts of sweetening agent and 2 parts of edible salt, mixing and stirring to form homogenate, adding 3 parts of edible white vinegar, slowly adding the prepared fat substitute, continuously stirring until the yolk is coagulated, adding 3 parts of edible white vinegar, and uniformly stirring to obtain the mayonnaise.
In one embodiment of the present invention, the sweetener used in the present invention may be any sweetener conventionally used in the art, including preferably one or more of glucose, lactose, sucrose, maltose, fructose, glucose-fructose syrup, acesulfame potassium, aspartame and sodium cyclamate, and more preferably refined or premium white sugar.
Advantageous effects
(1) The invention provides a preparation method of a novel fat substitute, which is characterized in that rice is used as a raw material, and the rice is subjected to solid state fermentation culture through a monascus white variant strain to obtain novel red yeast rice, wherein the red yeast rice is different from the traditional red yeast rice and shows red color in food addition, and Monacolin K with the content of 3.0-4.0 mg/g far higher than that of the Monacolin K sold in the market can be generated. The fat substitute prepared from the red yeast rice powder has a fine structure, has texture and taste similar to fat, and contains Monacolin K capable of inhibiting cholesterol synthesis, so that the fat substitute has a certain effect of reducing cholesterol.
(2) The invention provides a preparation method of a novel fat substitute, and the prepared novel fat substitute has strong solubility, swelling degree, water retention, freeze-thaw stability and anti-coagulation property, is easy to diffuse in water, has strong water molecule interception capability, is easy to form a gel structure, has good fluidity, and has texture and taste close to fat.
Detailed Description
The present invention is further illustrated by the following examples, which are provided for the purpose of illustration only and are not to be construed as limiting the scope of the present invention, and other insubstantial modifications and adaptations of the invention will become apparent to those skilled in the art in light of the foregoing description.
The bacterial strain referred to in the following examples is Monascus albedo 3001-18(Monascus sp. var. white)3001-18, with a preservation number of CGMCC NO.0517, which is disclosed in patent publication No. CN1373208A, 10.9.2002.
The media involved in the following examples are as follows:
slant medium (g/L): 50 parts of glucose; peptone 20; NaNO3 2；MgSO4·7H2O1; agar 20, pH natural.
Plate medium (g/L): 50 parts of glucose; peptone 20; NaNO3 2；MgSO4·7H2O1; agar 20, pH natural.
Seed medium (g/L): 50 parts of glucose; peptone 20; NaNO3 2；MgSO4·7H2O1, pH is natural.
The preparation of the monascus bacterial suspension referred to in the following examples:
inoculating Monascus mycelium from the plate to a seed liquid culture medium, and shake-culturing at 30 deg.C and 200r/min for 36 hr to obtain Monascus suspension with a concentration of 0.8-1 × 106one/mL.
The detection methods referred to in the following examples are as follows:
and (3) detecting the content of Monacolin K: the measurement is carried out by a Waters-1525 liquid chromatograph. Chromatographic conditions are as follows: a chromatographic column: supersil ODS2(4.6 mm. times.250 mm), particle size 5 μm; mobile phase: methanol: 0.1% H3PO477.5:22.5 (V/V); flow rate: 1.0 mL/min; detection wavelength: 273 nm; flow rate: 1.0 mL/min; detection sensitivity: 0.01 AUFS; sample introduction amount: 20 μ L.
The calculation formula of the Monacolin K content is as follows: mass (mg) of Monacolin K/red yeast rice flour (g).
And (3) detecting the physical and chemical properties of the fat substitute:
(1) solubility and swelling degree: dissolving 2g of sample in 20mL of water, stirring and heating in 100 ℃ water bath for 30min, naturally cooling, centrifuging for 20min at 4000r/min, separating out supernatant, drying, weighing to obtain the mass of the water-soluble starch, wherein the precipitate is swelling starch, and the calculation formulas of the solubility and the swelling degree are as follows:
solubility-water soluble starch mass/sample mass X100%
Swelling degree ═ swelling starch mass/sample mass (1-solubility) × 100%.
(2) Water retention: weighing 2g of sample, dissolving the sample in 20mL of water to prepare starch emulsion, uniformly stirring, standing for 30min, centrifuging at the rotating speed of 4000r/min for 20min, and removing supernatant, wherein the water holding capacity is calculated by the following formula:
water retention ═ water content dissolved sample-water content discarded)/sample mass × 100%.
(3) Freeze-thaw stability: the freeze-thaw stability of the samples was expressed in terms of water extraction rate. Dissolving 2g of sample in 20mL of water to prepare starch emulsion, stirring in boiling water bath for 30min to fully gelatinize the starch emulsion, naturally cooling, freezing at-20 ℃ for 24h, naturally thawing, centrifuging at the rotating speed of 4000r/min for 20min, discarding supernatant, and calculating the water analysis rate according to the mass of precipitate.
The water separation rate (mass of starch paste-mass of precipitate)/mass of sample × 100%.
(4) Coagulation property: preparing a sample into starch emulsion with the mass fraction of 1%, stirring and gelatinizing for 30min in a boiling water bath, naturally cooling, taking a proper amount of gelatinized emulsion, standing in a graduated cylinder at room temperature, and recording the volume change of the supernatant. The retrogradation properties of the starch paste are expressed as the percentage of the volume of supernatant on day 7 of standing under the same conditions in relation to the total volume.
The national trade industry standards referred to in the following examples:
the trade industry standard of the national republic of China's mayonnaise' SB/T10754-.
Example 1: preparation of novel fat substitute
The method comprises the following specific steps:
(1) adding water into 100g of rice, submerging the rice to be 4cm above the surface of the rice grains, soaking the rice grains in water for 12h at room temperature, draining, washing with water, steaming at normal pressure for 45min, cooling to room temperature, adding 25mL of nutrient solution and 20mL of soybean meal, uniformly stirring, and subpackaging in 500mL triangular bottles with 75g per bottle to obtain the rice solid fermentation medium. Inoculating the prepared monascus bacterial suspension into the obtained sterilized rice solid-state fermentation culture medium according to the inoculation amount with the mass fraction of 10%, standing and culturing at 33 ℃ for 84h, turning over twice a day to properly shake the flask, and then regulating the temperature to 27 ℃ for culturing for 12d to obtain a fermentation product; drying the fermented product at 80 ℃ for 5h, crushing and sieving by a 60-mesh sieve to obtain red yeast rice powder, wherein the yield of Monacolin K in the red yeast rice powder is 9.5mg/g through detection.
(2) Adding 20 parts of red yeast rice powder and 100 parts of water into a cleaned and sterilized container, and stirring and fully mixing to obtain the starch milk. Adjusting the pH value of the starch milk to 7, heating to 90 ℃, keeping the temperature for 10min, continuously stirring during the period, adding high-temperature-resistant alpha-amylase, carrying out enzymolysis for 8min to obtain an enzymolysis liquid, rapidly cooling the enzymolysis liquid in an ice bath, adding a pH regulator (1.0mol/L hydrochloric acid solution) to adjust the pH value to 2.0, rapidly inactivating the enzyme, standing for 10min, adjusting the pH value to 7, filtering, drying the filtrate in a 60 ℃ constant-temperature air-blast drying oven for 10h, and crushing and sieving to obtain the fat substitute 1.
Example 2: preparation of novel fat substitute
The method comprises the following specific steps:
(1) adding water into 100g of rice, submerging the rice to 5cm above the surface of the rice grains, soaking the rice grains in water for 14h at room temperature, draining, washing with water, steaming at normal pressure for 45min, cooling to room temperature, adding 25mL of nutrient solution and 20mL of soybean meal, uniformly stirring, and subpackaging in 500mL triangular bottles with 75g per bottle to obtain the rice solid fermentation medium. Inoculating the prepared monascus strain suspension into the obtained sterilized rice solid-state fermentation culture medium according to the inoculation amount with the mass fraction of 10%, standing and culturing at 33 ℃ for 96h, turning over twice a day to properly shake the flask, and then regulating the temperature to 27 ℃ for culturing for 13d to obtain a fermentation product; drying the fermented product at 80 ℃ for 5h, crushing and sieving by a 60-mesh sieve to obtain red yeast rice powder, wherein the Monacolin K yield in the red yeast rice powder is 10.7mg/g through detection.
(2) Adding 20 parts of red yeast rice powder and 200 parts of water into a cleaned and sterilized container, and stirring and fully mixing to obtain the starch milk. Adjusting the pH value of the starch milk to 7, heating to 95 ℃, keeping the temperature for 30min, continuously stirring during the period, adding high-temperature-resistant alpha-amylase, carrying out enzymolysis for 12min to obtain an enzymolysis liquid, rapidly cooling the enzymolysis liquid in an ice bath, adding a pH regulator (1.0mol/L hydrochloric acid solution) to adjust the pH value to 2.0, rapidly inactivating the enzyme, standing for 10min, adjusting the pH value to 7, filtering, drying the filtrate in a 60 ℃ constant-temperature air-blast drying oven for 12h, and crushing and sieving to obtain a fat substitute 2.
Example 3: preparation of novel fat substitute
(1) Adding water into 100g of rice, submerging the rice to 6cm above the surface of the rice grains, soaking the rice grains in water at room temperature for 16h, draining, washing with water, steaming at normal pressure for 45min, cooling to room temperature, adding 25mL of nutrient solution and 20mL of soybean meal, uniformly stirring, and subpackaging in 500mL triangular bottles with 75g per bottle to obtain the rice solid fermentation medium. Inoculating the prepared monascus strain suspension into the obtained sterilized rice solid-state fermentation culture medium according to the inoculation amount with the mass fraction of 10%, standing and culturing for 108 hours at 33 ℃, turning over twice a day to properly shake the flask, and then regulating the temperature to 27 ℃ for culturing for 14 days to obtain a fermentation product; drying the fermented product at 80 ℃ for 5h, crushing and sieving by a 60-mesh sieve to obtain red yeast rice powder, wherein the yield of Monacolin K in the red yeast rice powder is 9.2mg/g through detection.
(2) Adding 20 parts of red yeast rice powder and 300 parts of water into a cleaned and sterilized container, and stirring and fully mixing to obtain the starch milk. Adjusting the pH value of the starch milk to 7, heating to 100 ℃, keeping the temperature for 10min, continuously stirring during the period, adding high-temperature-resistant alpha-amylase, carrying out enzymolysis for 16min to obtain an enzymolysis liquid, rapidly cooling the enzymolysis liquid in an ice bath, adding 1.0mol/L hydrochloric acid solution of a pH regulator to adjust the pH value to 2.0, rapidly inactivating the enzyme, standing for 10min, adjusting the pH value to 7, filtering, taking the filtrate, drying in a 60 ℃ constant-temperature air-blast drying oven for 14h, crushing and sieving to obtain a fat substitute 3.
Example 4: study of the Properties of novel fat substitutes
The fat substitutes prepared in examples 1 to 3 were examined for their properties, and the results are shown in Table 1:
TABLE 1 Properties of fat substitutes obtained in examples 1-3
The results show that: the solubility, the swelling degree, the water holding capacity, the freeze-thaw stability and the anti-coagulation property of the fat substitute prepared by enzymolysis of the white red yeast rice powder are obviously better than those of the white red yeast rice powder, the fat substitute is easy to diffuse in water, has stronger water molecule retaining capacity, is easy to form a gel structure, has good fluidity and has texture and taste similar to fat.
Example 5: use of novel fat substitutes
The invention only takes mayonnaise as an example, and the application of the fat substitute prepared by the invention is illustrated.
The method comprises the following specific steps:
(1) preparing materials:
the following materials were prepared: 2 eggs, 4g of white granulated sugar, 2g of edible salt, 6mL of edible white vinegar and 150mL of vegetable oil.
(2) The manufacturing steps are as follows:
separating yolk and egg white of the cleaned eggs, putting the yolk into a container, adding white granulated sugar and edible salt, mixing and stirring to obtain homogenate, adding edible white vinegar into the homogenate, then slowly adding vegetable oil at a speed of not more than 30mL/min, continuously stirring until the yolk is coagulated, adding the edible white vinegar, and uniformly stirring to obtain the mayonnaise 1.
Mayonnaise 2, mayonnaise 3 and mayonnaise 4 were prepared by the same method as mayonnaise 1 except that vegetable oil was changed to: ratio of fat substitute to vegetable oil 1: 2. the ratio of the fat substitute to the vegetable oil is 1: 1. adding fat substitute to obtain mayonnaise 2, mayonnaise 3 and mayonnaise 4; wherein the fat substitute was fat substitute 1 obtained in example 1.
The physical and chemical properties of mayonnaise 2, mayonnaise 3 and mayonnaise 4 were measured, and the sensory evaluation scoring criteria are shown in table 2. Results of sensory evaluation of mayonnaise 2, mayonnaise 3 and mayonnaise 4 are shown in Table 3
TABLE 2 sensory evaluation scoring criteria
Table 3 results of sensory evaluation of mayonnaise 2, mayonnaise 3 and mayonnaise 4
| Sample (I) | Taste of the product | Appearance of the product | Tissue morphology | Smell(s) | Total score |
| Mayonnaise 1 | 26.00±1.00 | 15.50±2.11 | 25.70±2.07 | 15.20±0.84 | 82.40±1.95 |
| Mayonnaise 2 | 25.80±1.30 | 15.00±2.00 | 25.50±1.97 | 15.40±1.14 | 81.80±1.64 |
| Mayonnaise 3 | 24.60±1.82 | 13.80±2.59 | 21.30±1.71 | 13.50±1.05 | 73.20±2.28 |
| Mayonnaise 4 | 23.20±2.59 | 10.30±1.89 | 16.70±0.76 | 13.30±2.15 | 63.50±2.50 |
| Fat-only substitutes | 22.90±1.82 | 8.20±1.64 | 15.80±2.59 | 13.50±2.37 | 60.40±2.59 |
Wherein, the detection shows that the yield of Monacolin K in the mayonnaise 2, the mayonnaise 3 and the mayonnaise 4 is respectively 0.73mg/g, 1.06mg/g and 1.97 mg/g. The results of the physical and chemical property tests of mayonnaise 2, mayonnaise 3 and mayonnaise 4 are shown in table 4:
TABLE 4 physical and chemical property detection of mayonnaise 2, mayonnaise 3 and mayonnaise 4
In conclusion, compared with the common mayonnaise, the mayonnaise prepared by partially replacing the grease with the red yeast rice fat substitute has the advantages of more viscous and uniform body shape, better mouthfeel and no obvious difference in various indexes, but can obviously show the fat content in the mayonnaise, and also contains Monacolin K, so that the mayonnaise has a certain cholesterol-reducing effect.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing a fat substitute, comprising the steps of:
(1) preparing red yeast rice powder: steaming rice, mixing with nutrient substances, preparing into solid fermentation culture medium, sterilizing, inoculating into Monascus bacteria suspension, fermenting and culturing to obtain fermented product, and drying to obtain Monascus powder;
(2) preparing starch milk: mixing the red yeast rice powder prepared in the step (1) with water to obtain starch milk;
(3) enzymolysis: adding high-temperature-resistant alpha-amylase into the starch milk obtained in the step (2) for enzymolysis to obtain an enzymolysis solution;
(4) and (3) cooling: cooling the enzymolysis liquid obtained in the step (3);
(5) preparing a fat substitute: and (4) filtering and drying the enzymatic hydrolysate cooled in the step (4) to obtain the fat substitute.
2. The method of claim 1, wherein the monascus is monascus var albicans CGMCC No. 0517.
3. The preparation method according to claim 1 or 2, wherein the starch milk of step (2) is obtained by mixing 20 parts of red yeast rice powder and 100-300 parts of water, and stirring the mixture thoroughly.
4. The preparation method according to any one of claims 1 to 3, wherein the pH of the starch milk is adjusted to be neutral in the step (3), then the starch milk is heated to 90-100 ℃ and kept warm for 10min, stirring is continuously carried out during the heating, then the high-temperature resistant alpha-amylase is added, and enzymolysis is carried out for 8-16 min.
5. The method according to any one of claims 1 to 4, wherein in the step (4), the enzymatic hydrolysate obtained in the step (3) is cooled in an ice bath, then a pH regulator is added to adjust the pH to 2.0, then the enzyme is inactivated, and the pH is adjusted to 6 to 8 after standing for 10 min.
6. The preparation method according to any one of claims 1 to 5, wherein the drying in the step (5) is to take the filtrate to dry in a 60 ℃ constant temperature air blast drying oven for 10-14 h, and to obtain the fat substitute by crushing and sieving.
7. A fat substitute prepared by the method of any one of claims 1 to 6.
8. Use of the method of any one of claims 1 to 6, or the fat substitute of claim 7, for the preparation of a cholesterol-lowering product.
9. Use of the method of manufacture of any one of claims 1 to 6, or the fat substitute of claim 7, for the manufacture of a low fat food product.
10. Use according to claim 9, wherein the vegetable oil or fat is replaced by a fat substitute during the preparation process.
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