CN115039818A - 零反式/低饱和脂肪替代物及其应用 - Google Patents
零反式/低饱和脂肪替代物及其应用 Download PDFInfo
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Abstract
本发明提供了零反式/低饱和脂肪替代物及其应用,本发明的零反式/低饱和脂肪替代物主要由植物油和乳化剂组成,经剪切或不剪切,脱水或不脱水制备而成,还添加有其他食品添加剂,所述乳化剂至少包括天然提取物或天然提取物和植物蛋白。本发明的零反式/低饱和脂肪替代物具有不漏油,不坍塌,以及类似动物油脂固态脂质的品质特性,还赋予速冻面制品耐冻融且防开裂的特点。
Description
技术领域
本发明涉及零反式/低饱和脂肪替代物及其应用。
背景技术
脂类是人们日常生活所必须的营养物质之一,其中固体脂肪能够增加食品的色泽、风味,并具有较好的可塑性,所以被广泛使用。但是固体脂肪中大量的饱和脂肪和反式脂肪会对人体的健康造成不利影响,过多地摄入会增加人体患心脑血管疾病的风险,同时也有引起肥胖、癌症以及糖尿病等慢性病的风险,并且还会干扰胎儿中枢神经系统的发育。然而,固体脂肪已被广泛应用于人造奶油、烘焙食品、肉制品以及巧克力制品中,因此,许多研究者旨在寻找不含反式脂肪或饱和脂肪含量较低的类似常规固体脂肪结构体系作为脂肪替代物。一般地,脂肪替代物分为四大类:蛋白质类,碳水化合物类,脂肪基类和混合类。蛋白质类脂肪替代物是以蛋白质为基础成分,经过物理、化学、酶解处理后以凝胶体系存在,可模拟出脂肪润滑细腻的口感,但无风味且在高温下蛋白变性而失去脂肪发感官和加工特性。例如,CN 113812609 A利用TGase酶和热改性等物理化学手段制备豌豆分离蛋白或绿豆分离蛋白纳米微凝胶溶液,加入食用油后,高速剪切处理得到凝胶化脂肪替代物。以碳水化合物为基料的脂肪替代物,同样仅能模拟脂肪糊口的口感,无明显风味。例如,CN111533816 B提供了一种淀粉基脂肪替代物的制备方法,包括制备多孔淀粉、氧化改性、酯化改性、交联改性、干燥处理五个步骤,以上淀粉改性手段的结合使得最终脂肪替代物的黏度、乳化稳定性相对较高,避免沙拉酱类产品在保质期内发生变稀、分层、不稳定的情况。脂肪基脂肪替代物是以脂肪酸为基础的酯化产品,具有低热量的特点,但是,脂肪基脂肪替代物大多是经化学合成制得,容易引起敏感人群消化道的不适。混合类脂肪替代物是多种蛋白质类脂肪替代物和/或碳水化合物类脂肪替代物的结合。例如,CN 102813233 B利用凉粉草胶-大米淀粉复合凝胶作为脂肪替代物制备了一种低脂中式肉肠,凉粉草胶-大米淀粉复合凝胶替代部分脂肪既不影响最终产品风味、口感和外观,且可大量降低肉肠中的脂肪含量。CN 109288030 B将黄原胶和阿拉伯胶与改性柑橘果胶分别溶于水中后混合得到混合胶体溶液,采用液流喷射法得到具有脂肪感官特性的复合凝胶脂肪替代物,加入到传统蛋挞液中替代部分淡奶油生产一种低脂蛋挞馅料。
本发明提供了一种零反式/低饱和脂肪替代物及其用途,该零反式/低饱和脂肪替代物主要由植物油和乳化剂组成,还添加其他食品添加剂。本发明的零反式/低饱和脂肪替代物具有不漏油,不坍塌,以及类似动物油脂固态脂质的品质特性,还赋予速冻面制品耐冻融且防开裂的特点。
发明内容
要解决的技术问题:本发明的目的是提供一种零反式/低饱和脂肪替代物,可用于部分替代或全替代速冻油脂、饱和脂肪和氢化脂肪。本发明的零反式/低饱和脂肪替代物解决了传统塑性油脂高饱和/反式脂肪的难题以及加工制备的面制品冷冻储藏过程中的开裂问题,制备工艺简单,营养价值高。
技术方案:一种零反式/低饱和脂肪替代物,
所述零反式/低饱和脂肪替代物含有植物油和皂树皮提取物,所述植物油和皂树皮提取物的重量比为40-95:0.01-0.5;或所述零反式/低饱和脂肪替代物含有植物油、皂树皮提取物和植物蛋白,所述植物油,皂树皮提取物和植物蛋白的重量比为40-95:0.01-0.5:0.5-5;或所述零反式/低饱和脂肪替代物含有植物油和植物甾醇,所述植物油,植物甾醇的重量比为40-95:3-20;或所述零反式/低饱和脂肪替代物含有植物油、植物甾醇和单甘脂,所述植物油,植物甾醇和单甘脂的重量比为40-95:3-20:2-20。
在一个或多个实施方案中,所述植物油为大豆油、菜籽油、葵花籽油、玉米油、花生油、米糠油、棉籽油、亚麻油和油茶籽油脂中的一种或多种;和
所述植物蛋白为大豆蛋白、大豆分离蛋白、豌豆蛋白、小麦蛋白、花生蛋白和马铃薯蛋白中的一种或多种。
在一个或多个实施方案中,所述零反式/低饱和脂肪替代物还包括甘草酸和/或茶籽提取物。
在一个或多个实施方案中,所述零反式/低饱和脂肪替代物还包括抗氧化剂。
一种零反式/低饱和脂肪替代物的方法,所述方法包括将权利要求1-4中任一项所述的皂树皮提取物,植物蛋白,植物甾醇,单甘脂中任意一种或多种的组合物加入至植物油中,经剪切或不剪切,和/或脱水或不脱水制备所述零反式/低饱和脂肪替代物的步骤。
一种速冻面制品专用油,采用上述的零反式/低饱和脂肪替代物或采用上述的方法制备得到的零反式/低饱和脂肪替代物制备获得。
在一个或多个实施方案中,所述速冻面制品包括速冻汤圆,速冻饺子,速冻包子和速冻馒头。一种零反式/低饱和脂肪食品专用油脂,采用上述的零反式/低饱和脂肪替代物或采用上述的方法制备得到的零反式/低饱和脂肪替代物制备获得。
在一个或多个实施方案中,所述零反式/低饱和脂肪食品包括面包,冰激凌,火腿,巧克力,饼干和汤圆。
有益效果:本发明的脂肪替代物具有以下优点:
1.本发明涉及的脂肪替代物的主要制备原料均从植物中获取,且脂肪替代物中含有多种功能因子,如植物甾醇,天然皂树皮提取物,甘草酸,茶籽提取物;
2.本发明涉及的脂肪替代物可用于替代饱和/反式脂肪,具有类似动物油脂固态脂质的品质特性,且可赋予加工面制品在冻融过程中防开裂的特点;
3.本发明涉及零反式/低饱和脂肪替代物的制备工艺简单,健康,营养价值高,可实现工业化生产。
附图说明
图1为实施例9-14和对比例1-2对应的汤圆经冷却-冷冻后的外观以及煮后馅心的状态;
图2为实施例15-18和对比例3对应的巧克力放置3天后的状态;
图3为实施例19-21和对比例4-5对应的饼干的外观和内部组织状态;
图4为实施例22-23和对比例6对应的火腿肠的切面;
图5为实施例22-23和对比例6对应的火腿肠的感官评价;
具体实施方式
应理解,在本发明范围内中,本发明的上述各技术特征和在下文(如实施例)中具体描述的各技术特征之间都可以互相组合,从而构成优选的技术方案。
本发明通过皂树皮提取物,植物蛋白,植物甾醇,单甘脂中任意一种或多种的组合物加入至植物油中,经剪切或不剪切,和/或脱水或不脱水制备零反式/低饱和脂肪替代物替换速冻面制品专用油或部分替代或全替代产品中的饱和脂肪和氢化脂肪。
所述零反式/低饱和脂肪替代物含有植物油和皂树皮提取物,以所述脂肪替代物的总重计,所述植物油的含量为40-95份,皂树皮提取物的含量为0.01-0.5份;或
所述零反式/低饱和脂肪替代物含有植物油、皂树皮提取物和植物蛋白,以所述脂肪替代物的总重计,所述植物油的含量为40-95份,皂树皮提取物的含量为0.01-0.5份,植物蛋白的含量为0.5-5份;或
所述零反式/低饱和脂肪替代物含有植物油和植物甾醇,以所述脂肪替代物的总重计,所述植物油的含量为40-95份,植物甾醇的含量为3-20份;或
所述零反式/低饱和脂肪替代物含有植物油、植物甾醇和单甘脂,以所述脂肪替代物的总重计,所述植物油的含量为40-95份,植物甾醇的含量为3-20份,单甘脂的含量为2-20份。
在某些实施方案中,所述植物油为大豆油、菜籽油、葵花籽油、玉米油、花生油、米糠油、棉籽油、亚麻油和油茶籽油脂中的一种或多种;和
所述植物蛋白为大豆蛋白、大豆分离蛋白、豌豆蛋白、小麦蛋白、花生蛋白和马铃薯蛋白中的一种或多种。
在某些实施方案中,所述零反式/低饱和脂肪替代物还包括甘草酸和/或茶籽提取物。
在某些实施方案中,所述零反式/低饱和脂肪替代物还包括抗氧化剂。
本发明另一方面还提供一种零反式/低饱和脂肪替代物的方法,所述方法包括本发明中所述的皂树皮提取物,植物蛋白,植物甾醇,单甘脂中任意一种或多种的组合物加入至植物油中,经剪切或不剪切,和/或脱水或不脱水制备所述零反式/低饱和脂肪替代物的步骤。
本发明的零反式/低饱和脂肪替代物可用作速冻面制品专用油。
在一个或多个实施方案中,所述速冻面制品包括速冻汤圆,速冻饺子,速冻包子和速冻馒头。本发明的零反式/低饱和脂肪替代物可用作零反式/低饱和脂肪食品专用油脂。
在一个或多个实施方案中,所述零反式/低饱和脂肪食品包括面包,冰激凌,火腿,巧克力,饼干和汤圆。
下面结合实施例对本发明做进一步说明,但实施例仅用来说明本发明,并不限制本发明的保护范围。
制备例1:
脂肪替代物按表1的配方和制备方式获得。
表1
测试例1:
按表2所示配方制备实施例9-14和对比例1-2的低饱和/零反式脂肪防开裂速冻汤圆。具体加工工艺包括:和面和制馅。和面:将糯米粉、速冻专业油脂和/或脂肪替代物、变性淀粉和水混匀。制馅:将速冻专业油脂和/或脂肪替代物、黑芝麻和白砂糖搅拌混匀。面皮和馅料质量比9:6。
评价标准:
冷冻外观:“+++”为形态完好,无裂纹,表面光滑;“++”为形态较完好,表面裂纹不明显,表面光滑;“+”为形态较完好,表面有微小裂纹,表面不光滑;“NA”为形态不规整,大裂纹。
馅心品质:“+++”为质感很细腻,流淌性很好;“++”为质感较细腻,流淌性良好;“+”为质感一般,流淌性一般;“NA”为不可接受品质。
表2
注:实施例9-10所用的脂肪替代物为实施例1,实施例11所用的脂肪替代物为实施例2,实施例12所用的脂肪替代物为实施例3,实施例13-14所用的脂肪替代物为实施例4。
测试例2:
按表3所示配方制备实施例15-18和对比例3的低饱和/零反式脂肪巧克力。具体加工工艺包括:将所有原料在90℃充分混匀搅拌1.5h得到巧克力酱,然后将巧克力酱在40℃烘箱中保温0.5h,之后在室温下冷却至29℃,10min左右,最后再放到30℃烘箱中将温度升至30℃完成调温阶段,接下来进行浇膜,放置到4℃冰箱中进行冷却。
评价标准:
刚制备好的巧克力状态:“+++”为没有裂纹、发粘,光泽良好;“++”为没有裂纹、发粘,有光泽,良好;“+”为有裂纹或发粘;“NA”为有不可容许的裂纹或发粘脱模难易:“+++”为非常好;“++”为良好;“+”一般;“NA”为不易脱模咀嚼口感:“+++”为咀嚼口感柔软,细腻感非常良好的咀嚼口感;“++”为咀嚼口感柔软,良好的咀嚼口感;“+”普通;“NA”为咀嚼口感硬。
放置后的巧克力状态:“+++”为没有起霜或组织粗糙,光泽良好;“++”为没有起霜或组织粗糙,有光泽;“+”为没有起霜或组织粗糙,但缺乏光泽,为容许范围;“NA”为起霜或组织粗糙,不良。
表3
注:脂肪替代物为实施例5。
测试例3:
按表4所示配方制备实施例19-21和对比例4-5的低饱和/零反式脂肪饼干。具体加工工艺包括:将黄油打到顺滑,加入糖霜,打发至蓬松,颜色发白且可形成顺滑的纹路;将鸡蛋液分三次加入,每次都要打至融合后再加入下一次蛋液,此时黄油体积蓬松,颜色发白似奶油霜状;放入过筛的低筋面粉,把黄油和面粉用刮刀搅拌均匀;烤箱温度120℃,烤15-20min让饼干变成金黄色。
评价标准:
形态:“+++”为块形完整,厚度均一,花纹很清晰;“++”为块形完整,厚度均一,花纹清晰;“+”为块形完整,厚度均一,花纹模糊;“NA”为不可接受形态。
口感:“+++”为不粘牙糊口,很酥脆;“++”为不粘牙糊口,酥脆性良好;“+”为不粘牙糊口,无酥脆性;“NA”为不可接受口感。
组织状态:“+++”为组织极细腻,气孔很细密且均匀,“++”为组织细腻,气孔细密且均匀;“+”为组织细腻,气孔大但可接受;“NA”为不可接受组织。
放置后出油情况:“+++”为长时间放置不出油;“++”为长时间放置出油较少;“+”为放置出油较少;“NA”为不能长时间放置且易出油。
表4
注:实施例19-20所用的脂肪替代物为实施例6;:实施例21所用的脂肪替代物为实施例7。
测试例4:
按表5所示配方制备实施22-23和对比例6的低饱和/零反式脂肪火腿肠。具体加工工艺包括:原料肉→绞肉→斩拌→灌装→蒸煮→冷却→成品。绞肉:将新鲜猪里脊肉剔除可见的脂肪和结缔组织,与板油分别用刀切成约5mm宽条状。斩拌:先将猪里脊肉、食盐、磷酸盐、味精、糖等辅料混匀和1/3冰水加入粉碎机斩拌15秒,再加入淀粉和大豆分离蛋白以及1/3冰水再次斩拌15秒,最后添加香辛料、剩余1/3冰水、猪板油和/或脂肪替代物斩拌至肉泥光亮均匀细腻。灌装:将肉糜用手动灌肠器小心灌入直径为25mm的塑料肠衣中,避免产生气泡,使肠体饱满,结扎。蒸煮:将灌装好的火腿肠放入沸水中煮制50min,用水喷淋冷却,放入4℃冰箱储存备用。
表5
注:脂肪替代物为实施例8。
评价标准:
结果如图5所示,与对比例6相比,实施例22具有与其相似的咀嚼性、内聚性和黏着性。而硬度感官评分方面还存在一些差距,实施例23硬度值低于对比例6,但实施例23的弹性优于对比例。
Claims (9)
1.一种零反式/低饱和脂肪替代物,其特征在于:
所述零反式/低饱和脂肪替代物含有植物油和皂树皮提取物,所述植物油和皂树皮提取物的重量比为40-95:0.01-0.5;或
所述零反式/低饱和脂肪替代物含有植物油、皂树皮提取物和植物蛋白,所述植物油,皂树皮提取物和植物蛋白的重量比为40-95:0.01-0.5:0.5-5;或
所述零反式/低饱和脂肪替代物含有植物油和植物甾醇,所述植物油,植物甾醇的重量比为40-95:3-20;或
所述零反式/低饱和脂肪替代物含有植物油、植物甾醇和单甘脂,所述植物油,植物甾醇和单甘脂的重量比为40-95:3-20:2-20。
2.根据权利要求1所述的零反式/低饱和脂肪替代物,其特征在于:所述植物油为大豆油、菜籽油、葵花籽油、玉米油、花生油、米糠油、棉籽油、亚麻油和油茶籽油脂中的一种或多种;和
所述植物蛋白为大豆蛋白、大豆分离蛋白、豌豆蛋白、小麦蛋白、花生蛋白和马铃薯蛋白中的一种或多种。
3.根据权利要求1所述的零反式/低饱和脂肪替代物,其特征在于:所述零反式/低饱和脂肪替代物还包括甘草酸和/或茶籽提取物。
4.根据权利要求1所述的零反式/低饱和脂肪替代物,其特征在于:所述零反式/低饱和脂肪替代物还包括抗氧化剂。
5.一种零反式/低饱和脂肪替代物的方法,其特征在于:所述方法包括将权利要求1-4中任一项所述的皂树皮提取物,植物蛋白,植物甾醇,单甘脂中任意一种或多种的组合物加入至植物油中,经剪切或不剪切,和/或脱水或不脱水制备所述零反式/低饱和脂肪替代物的步骤。
6.一种速冻面制品专用油,采用权利要求1-4中任一项所述的零反式/低饱和脂肪替代物或采用权利要求5所述的方法制备得到的零反式/低饱和脂肪替代物制备获得。
7.根据权利要求6所述的速冻面制品专用油,其特征在于:所述速冻面制品包括速冻汤圆,速冻饺子,速冻包子和速冻馒头。
8.一种零反式/低饱和脂肪食品专用油脂,采用权利要求1-4中任一项所述的零反式/低饱和脂肪替代物或采用权利要求5所述的方法制备得到的零反式/低饱和脂肪替代物制备获得。
9.根据权利要求7所述的零反式/低饱和脂肪食品专用油脂,其特征在于:所述零反式/低饱和脂肪食品包括面包,冰激凌,火腿,巧克力,饼干和汤圆。
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