CN114176214A - Preparation method of fat substitute using lemon pectin as matrix - Google Patents
Preparation method of fat substitute using lemon pectin as matrix Download PDFInfo
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- CN114176214A CN114176214A CN202111546198.XA CN202111546198A CN114176214A CN 114176214 A CN114176214 A CN 114176214A CN 202111546198 A CN202111546198 A CN 202111546198A CN 114176214 A CN114176214 A CN 114176214A
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- pectin
- fat
- fat substitute
- gel
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- 239000001814 pectin Substances 0.000 title claims abstract description 37
- 235000010987 pectin Nutrition 0.000 title claims abstract description 37
- 229920001277 pectin Polymers 0.000 title claims abstract description 37
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 34
- 239000003778 fat substitute Substances 0.000 title claims abstract description 34
- 244000248349 Citrus limon Species 0.000 title claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000011159 matrix material Substances 0.000 title claims description 9
- 238000010008 shearing Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims 1
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 claims 1
- 229960004793 sucrose Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 16
- 235000014510 cooky Nutrition 0.000 description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia 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
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000019880 carbohydrate-based fat mimetic Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019211 fat replacer Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Images
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
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a fat substitute and a preparation method thereof, belonging to the technical field of food processing. The high-ester lemon pectin is used as a raw material and is compounded with other hydrophilic colloids to prepare gel, and the gel is sheared and micronized at a high speed to form the fat substitute which has a fine and smooth mouthfeel similar to that of the fat substitute. The fat substitute produced by the invention can be applied to baked products to partially substitute fat.
Description
Technical Field
The invention relates to a preparation method of a fat substitute taking lemon pectin as a matrix, which comprises a preparation formula and process optimization conditions and belongs to the technical field of food processing.
Background
Fat is a necessary nutrient substance for human bodies, but excessive intake of fat can cause hyperlipidemia, obesity and cardiovascular and cerebrovascular diseases, so with the development of times and improvement of living standard, people turn from the consideration of the problem of satiety to the attention of health problems, and consider that the aim of reducing fat intake is achieved by reducing the fat content in diet, but the taste and flavor of food are seriously affected by simple reduction of fat, so fat substitutes begin to appear and are researched and applied by people.
Fat substitutes in general can be divided into two broad categories: a kind of fat substitute is prepared by using fat as matrix, and is also called fat substitute. The fat substitute is a substance which is obtained by taking fatty acid as a substrate through esterification, has the property similar to that of fat and can completely replace the fat. Another type is a fat substitute based on protein or carbohydrate, also known as simulated fat. Such fat substitutes mimic part of the properties of fat during use and do not completely replace fat. Carbohydrate-based fat replacers are currently the most widely used fat replacers, mainly because they have no side effects and are easily digestible.
Pectin, a high molecular weight carbohydrate, is often added to food as a thickener to increase the viscosity of the food. Moreover, pectin, a type of dietary fiber, has been shown to inhibit the absorption of lipids, thereby reducing calorie intake. Although some researches on preparing fat substitutes by taking pectin as a raw material are already carried out at home and abroad, no research is yet carried out on preparing the fat substitutes by taking high-ester lemon pectin as a raw material, and if the fat substitutes prepared by taking the lemon pectin as the raw material can replace part of fat in baked foods, the method has important significance for improving the comprehensive utilization rate of the lemon pectin.
Disclosure of Invention
The invention aims to provide a preparation method of a fat substitute taking lemon pectin as a matrix, and the obtained fat substitute can simulate the smooth and fine mouthfeel of fat.
1. A fat substitute based on lemon pectin, the preparation method comprises the following steps:
(1) weighing 1-1.8% of high-ester lemon pectin and 30.7-35.9% of deionized water, keeping in a water bath at 80 ℃ for 30min at constant temperature, supplementing deionized water at the same temperature to keep the concentration of the pectin solution, adjusting the pH to 2.7-3.1 by using 12.5% citric acid, adding 0.1-0.5% of CMC, mixing, adding 63-67% of sucrose, stirring until the sucrose is completely melted, taking out, and cooling to room temperature to obtain pectin gel;
(2) high-speed shearing and micronizing: shearing and micronizing the pectin gel prepared in the step (1) by using a high-speed shearing machine;
2. in the step (1), the pectin is high-ester lemon pectin, and the esterification degree is 67%;
3. in the step (2), the shearing speed is 10000r/min, and the shearing time is 10 min.
The invention has the beneficial effects that: the fat substitute prepared by the method is milk white, has a color similar to that of fat, has no bad smell, can simulate the rheological property of fat, can improve the water holding capacity and sensory characteristics of food, can be used as the fat substitute to replace part of fat in baked food, increases the food utilization value of lemon pectin, and creates feasible conditions for the production of low-fat food. The method has scientific and reasonable design, simple and easy operation, no influence on the environment and can improve the comprehensive utilization value of the lemon and the lemon pectin.
Drawings
FIG. 1 is a flow chart of the preparation method of the present invention.
Figure 2 texture of the pectin gel produced.
Fig. 3 is a particle size diagram of the resulting fat substitute.
Detailed Description
Example 1: preparation of fat substitute using lemon pectin as matrix
Weighing 1.4% of high-ester lemon pectin and 33.1% of deionized water, keeping the mixture in a water bath at 80 ℃ for 30min at constant temperature, supplementing deionized water at the same temperature to keep the concentration of the pectin solution, adjusting the pH to 3.0 by using 12.5% of citric acid, adding 0.5% of CMC, mixing uniformly, adding 65% of sucrose, stirring until the sucrose is completely melted, taking out, cooling to room temperature, and obtaining pectin gel; shearing and micronizing the obtained pectin gel with high speed shearing machine at shearing speed of 10000r/min for 10min to obtain fat substitute with rheological property similar to that of fat, and the particle size distribution diagram and gel texture are shown in fig. 2-3.
Example 2: application of fat substitute using lemon pectin as matrix
The fat substitute obtained in example 1 was used to replace 40% of butter in the cookie to prepare a cookie, and the prepared cookie was subjected to sensory evaluation according to the sensory rating criteria of table 1 and compared with a full-fat cookie to which no fat substitute was added, and the sensory rating results are shown in table 2, which revealed that the cookie taste containing a fat substitute based on lemon pectin was substantially the same as the full-fat cookie.
TABLE 1
TABLE 2
| Sample (I) | Color | Tissue of | Taste of the product | Outer shape | Fragrance | Total score |
| General cookies | 14.33±0.58 | 14.00±1.00 | 16.00±1.00 | 14.33±0.58 | 14.00±1.00 | 74.67±1.53 |
| Low fat cookies | 15.50±0.50 | 14.67±0.58 | 15.33±0.58 | 14.33±0.58 | 15.67±0.58 | 75.50±0.50 |
The formula of the cookie biscuit containing the lemon pectin fat substitute is as follows (in percentage by mass): butter 18%, fat substitute 12%, maltitol 5%, sugar powder 4%, edible salt 0.1%, milk 9%, and low-gluten flour 51.9%. The full-fat cookie is not added with fat substitutes, the butter consumption is 30 percent, and the other conditions are the same as those of the low-fat cookie. The baking conditions are that the oven is preheated at 170 ℃, and the baking is carried out for 18min with the upper fire and the lower fire at 170 ℃.
Claims (3)
1. The preparation method of the fat substitute taking lemon pectin as the matrix is characterized in that the fat substitute taking lemon pectin as the matrix is obtained by carrying out high-speed shearing and micronization treatment on compound gel, and comprises the following steps:
(1) preparation of gel: preparing pectin gel under the conditions that the addition amount of pectin, the addition amount of cane sugar, CMC and deionized water are 1.4: 65: 0.5: 33.1 and the pH is 3.1;
(2) high-speed shearing and micronizing treatment: and (3) carrying out high-speed shearing treatment on the prepared pectin gel to obtain a pectin gel finished product with the particle size of less than 100 microns.
2. A process according to claim 1, characterized in that the pectin used is a high-ester lemon pectin having a degree of esterification of 67%.
3. The method according to claim 1, wherein the shear rate in the high-speed shear micronization treatment is 10000r/min and the treatment time is 10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111546198.XA CN114176214A (en) | 2021-12-17 | 2021-12-17 | Preparation method of fat substitute using lemon pectin as matrix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111546198.XA CN114176214A (en) | 2021-12-17 | 2021-12-17 | Preparation method of fat substitute using lemon pectin as matrix |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114176214A true CN114176214A (en) | 2022-03-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111546198.XA Pending CN114176214A (en) | 2021-12-17 | 2021-12-17 | Preparation method of fat substitute using lemon pectin as matrix |
Country Status (1)
| Country | Link |
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| CN (1) | CN114176214A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03280834A (en) * | 1990-03-29 | 1991-12-11 | Snow Brand Milk Prod Co Ltd | Frozen food using protein condensate and its production |
| CN1911063A (en) * | 2006-08-28 | 2007-02-14 | 江南大学 | Method for preparing fat substitute using lactalbuminas substrate |
| CN101002615A (en) * | 2006-12-18 | 2007-07-25 | 江南大学 | Method for producing fat substitute by using pectin as substrate |
| CN112120053A (en) * | 2020-09-27 | 2020-12-25 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake wrapper and low-fat moon cake and preparation method |
| CN113208098A (en) * | 2021-06-23 | 2021-08-06 | 河南唐玺亲水胶体研究院有限公司 | Fat substitute and preparation method and application thereof |
-
2021
- 2021-12-17 CN CN202111546198.XA patent/CN114176214A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03280834A (en) * | 1990-03-29 | 1991-12-11 | Snow Brand Milk Prod Co Ltd | Frozen food using protein condensate and its production |
| CN1911063A (en) * | 2006-08-28 | 2007-02-14 | 江南大学 | Method for preparing fat substitute using lactalbuminas substrate |
| CN101002615A (en) * | 2006-12-18 | 2007-07-25 | 江南大学 | Method for producing fat substitute by using pectin as substrate |
| CN112120053A (en) * | 2020-09-27 | 2020-12-25 | 黑龙江八一农垦大学 | Fat substitute, low-fat moon cake wrapper and low-fat moon cake and preparation method |
| CN113208098A (en) * | 2021-06-23 | 2021-08-06 | 河南唐玺亲水胶体研究院有限公司 | Fat substitute and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘义武;王碧;: "柠檬营养成分与综合利用研究进展", 内江师范学院学报 * |
| 徐群英 等: "1种果胶为基质的脂肪替代物的制备", 中国食品学报 * |
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Application publication date: 20220315 |