CN116420791B - Method for preparing block fat based on artificial fat drops and modified konjak glucomannan - Google Patents
Method for preparing block fat based on artificial fat drops and modified konjak glucomannan Download PDFInfo
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- CN116420791B CN116420791B CN202310241210.9A CN202310241210A CN116420791B CN 116420791 B CN116420791 B CN 116420791B CN 202310241210 A CN202310241210 A CN 202310241210A CN 116420791 B CN116420791 B CN 116420791B
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- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 51
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- 235000010485 konjac Nutrition 0.000 title claims abstract description 43
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 36
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 36
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 35
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- JLPULHDHAOZNQI-JLOPVYAASA-N [(2r)-3-hexadecanoyloxy-2-[(9e,12e)-octadeca-9,12-dienoyl]oxypropyl] 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC JLPULHDHAOZNQI-JLOPVYAASA-N 0.000 claims description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a method for preparing block fat based on artificial fat drops and modified konjak glucomannan, and belongs to the technical field of food fat processing. According to the invention, from an adipose tissue structure, lecithin is used as a membrane material, mixed vegetable oil is used as a neutral lipid core, an artificial fat drop emulsion is prepared by an ultrasonic method, carboxylated modified konjak glucomannan, octenyl succinic acid starch ester and sodium alginate are compounded to form a space network, the space network is layered and overlapped for multiple times, and calcium ion crosslinking is assisted, so that fat drops are firmly combined in a colloid layer to form a block fat simulator with slight oily texture and layering sense, so that the block fat simulator has an adipose tissue structure similar to natural animal fat and a tender and tender purchased texture, has good water and oil retention performance, can generate unique oil-water mixed mouthfeel through oral processing during eating, can meet the diversified requirements of people on fat nutritional value, sensory characteristics and the like, and improves the acceptability of artificial fat.
Description
Technical Field
The invention belongs to the technical field of food fat processing, and particularly relates to a method for preparing block fat based on artificial fat drops and modified konjak glucomannan.
Background
With the health and safety considerations of highly saturated fatty acids and high cholesterol foods, animal fat substitutes have been increasingly studied, with little success. Researchers mostly prepare fat substitutes by using vegetable oil rich in natural active substances such as unsaturated fatty acids as a base material, various fat substitution forms such as emulsified oil, gel oil, emulsion gel and the like gradually appear, and simultaneously, the space network of the fat connective tissue is simulated through polysaccharide colloids such as konjac glucomannan, carrageenan, xanthan gum, acacia gum and locust bean gum. CN 112042930A uses starch treated by high-pressure auxiliary enzyme method as raw material, and after being uniformly mixed with emulsion, the starch-based emulsion filling gel fat simulator is prepared by microwave heating treatment, so that softness and stability of fat are increased, and the starch-based emulsion filling gel fat simulator is white gel and lacks appearance similar to fat tissue; CN 113966769A mixes the vegetable protein system with the oil microcapsule, and cross-links with TG enzyme to prepare a protein-based fat meat tissue, while solving the problem that most oil-fat mimics are easy to leak oil after being cooked, the surface of the oil-fat mimics have more hole structures, and the sensory quality is not good. These fat substitutes, while largely improving the fatty acid profile and physical properties of the fat substitute, lack a morphology and texture resembling that of fat tissue and a mouth feel of oil-water mixing, and do not meet consumer acceptability of artificial fats. At present, the fat part in the commercial artificial meat product usually takes vegetable oil, konjak gum and starch as raw materials, but the product generally has the problems of more surface holes, large taste brittleness, lack of oil texture and the like, so that how to improve the organoleptic properties of the fat simulant is a problem to be solved urgently.
Animal fat contains fatty acids essential to the human body, is an important constituent of meat products, and is a unique precursor substance for producing meat flavor. Animal fat has plasticity, usually exists in the form of solid backfat, is beneficial to the formation of meat products and the formation of good texture, and plays an important role in improving the tenderness and juiciness of the products, providing good flavor and the like in the processing process of the meat products. The typical fat mass is the subcutaneous adipose tissue of pigs, consisting of a large number of clustered fat cells separated into leaflets by a thin layer of loose connective tissue that is reticulated. Wherein 90% of the cell volume is occupied by Lipid Droplets (LDs) and is mainly composed of neutral lipids and phospholipid monolayers, with white single-bubble adipocytes being the most abundant. Meat quality is highly dependent on fat content and distribution, fat droplets are rich in polyunsaturated fatty acids, such as linolenic acid, arachidonic acid, etc., and have a direct relationship with tenderness and juiciness of meat quality. However, at present, few studies have been conducted on the structure of adipose tissue, particularly lipid droplets. Therefore, it is necessary to prepare a fat block based on artificial fat droplets in order to enhance the organoleptic properties of the fat mimetic.
Disclosure of Invention
Aiming at the problems of insufficient oil feeling, easy occurrence of oil leakage after cooking, insufficient oil-water mixing feeling, more surface holes, large brittleness of taste, poor chewiness and the like of the existing fat substitute, the invention provides a method for preparing block fat based on artificial fat drops and modified konjak glucomannan.
The technical scheme of the invention is as follows:
it is an object of the present invention to provide a method for preparing a block of artificial fat, comprising the steps of:
(1) Preparation of concentrated lipid-droplet emulsion:
firstly, adding lecithin into melted emulsified vegetable oil, and mixing to form an oil phase; then, dissolving sucrose into deionized water to form a water phase; finally, slowly adding the oil phase into the water phase, stirring and mixing, performing ultrasonic treatment to obtain lipid drop emulsion, centrifuging, and taking the upper lipid drop concentrated solution for later use;
(2) Modification of konjak glucomannan:
firstly, dispersing konjak gum in deionized water, stirring at constant temperature, and regulating the pH value of a system to 8.0-9.0 to obtain an initial colloidal solution; then placing the initial colloid solution on a magnetic stirrer, heating for reaction, slowly adding succinic anhydride/ethanol solution by using a peristaltic pump, and simultaneously adjusting the pH value of the system to keep the pH value at 8.0-9.0; finally, regulating the pH value of the system to 6.5-7.0, stopping the reaction, concentrating the reaction solution, and extracting by alcohol precipitation to obtain carboxylated konjak glucomannan;
(3) Preparation of fat mass:
firstly, dissolving carboxylated konjak glucomannan, octenyl succinic acid starch ester, sodium alginate and calcium carbonate by using deionized water, stirring the solution at normal temperature, and homogenizing by using a high-speed homogenizer to obtain a colloid compound; and then, in a mould, layering and overlapping the concentrated fat emulsion added with calcium ions and the colloid compound according to a certain proportion, and repeatedly spraying for a plurality of times to form the block fat simulant.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the addition amount of lecithin in the oil phase is 20-100mg/mL relative to the emulsified vegetable oil.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the amount of lecithin added in the oil phase was 20mg/mL relative to the emulsified vegetable oil.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the addition amount of sucrose in the aqueous phase relative to deionized water is 10-20mg/mL.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the amount of sucrose added relative to deionized water was 20mg/mL.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: lecithin is DPPC, DOPC, L-alpha-phosphatidylcholine or soybean lecithin.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the emulsified vegetable oil is prepared by mixing 10-20% of palm oil, 20-40% of shea butter and 30-50% of soybean oil according to the mass ratio.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the mixing ratio of the oil phase to the water phase is 1: (4-10).
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the mixing ratio of the oil phase to the water phase is 1:5.
as a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: and (3) carrying out ultrasonic treatment for 20-100min.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: and (3) carrying out ultrasonic treatment for 80min.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the centrifugal speed in (1) was 10000rpm for 5 minutes.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (2) The konjak gum is dispersed in deionized water, the stirring temperature is 80 ℃, and the stirring time is 30min.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (2) The addition amount of the konjak gum relative to deionized water is 2-8g/L.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (2) The addition amount of konjak gum relative to deionized water is 5g/L.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (2) The pH value of the system is regulated by using 1mol/L NaOH solution or 1mol/L HCl solution.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the reaction temperature in (2) is 40 ℃ and the reaction time is 5h.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the reaction pH in (2) was 8.5.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the mass ratio of the succinic anhydride to the konjac glucomannan is 20-40%.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: the mass ratio of the succinic anhydride to the konjac glucomannan is 40%.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The concentration of the calcium ions in the emulsion is 20-100mg/mL relative to the concentration of the lipid-droplet emulsion.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The concentration of the medium calcium ions relative to the concentrated lipid-droplet emulsion was 5mg/mL.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The addition amounts of the medium carboxylated konjak glucomannan, the octenyl succinic acid starch ester, the sodium alginate and the calcium carbonate relative to deionized water are respectively 30-80g/mL, 20-120mg/mL, 10-80mg/mL and 10-30mg/mL.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The stirring speed of the medium dissolution liquid at normal temperature is 1500rpm, and the time is 30min.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The medium homogenizing speed is 1500-3000r/min, and the time is 3-5min.
As a preferred embodiment of the method for producing a block-shaped artificial fat of the present invention, there is provided a method wherein: (3) The spraying ratio of the concentrated fat emulsion to the colloidal compound is 10mL/100g.
The second object of the invention is to provide a block fat based on artificial fat droplets and modified konjac glucomannan prepared by the preparation method.
The second object of the invention is to provide an application of the above-mentioned fat mass based on artificial fat droplets and modified konjac glucomannan, in particular to a substitution of pork fat in the food field.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, from an adipose tissue structure, lecithin is used as a membrane material, mixed vegetable oil is used as a neutral lipid core, an artificial fat-droplet emulsion is prepared by an ultrasonic method, carboxylated konjak glucomannan, octenyl succinic acid starch ester and sodium alginate are compounded to form a space network, layering and repeated superposition are carried out, calcium ion crosslinking is assisted, fat droplets are firmly combined in a colloid layer, and a block fat simulator with slight oily texture and layering sense is formed, so that the block fat simulator has an adipose tissue structure similar to natural animal fat and a soft and tender purchased texture, also has good water and oil retention performance, can generate unique oil-water mixed mouthfeel through oral processing during eating, can meet the diversified requirements of people on fat nutritional value, sensory characteristics and the like, can solve the problems of insufficient fat feel, easy occurrence of oil leakage, poor chewing property, multiple surface holes and the like of the conventional fat substitute, and is lack of application of the block fat simulator. In addition, the invention has the following advantages:
(1) In the aspect of physical properties, the artificial fat drops are combined with the modified konjak glucomannan compound system to form a similar fat cell and connective tissue network structure, so that certain fat content and system stability are ensured, and meanwhile, the fat substitute is stacked and formed in a layering spraying mode, so that the fat substitute is more close to the appearance and the texture of animal fat.
(2) The bulk fat simulant prepared by the invention takes the mixed emulsified vegetable oil as a raw material in terms of chemical properties, so that the fatty acid spectrum of the fat substitute is improved, and the physiological activity of the fat substitute is enriched; the dietary fiber is also a functional food ingredient, has the physiological effects of reducing blood fat, reducing blood pressure, preventing cardiovascular diseases and the like, and enriches the nutrition function of the fat substitute.
(3) According to the invention, carboxylic modification is carried out on Konjac Glucomannan (KGM) by using anhydride, so that the binding capacity of sugar molecules and water is improved, and the water loss and the generation of a hole structure are reduced. Meanwhile, the starch octenyl succinate (SSOS) has the hydrophilic and lipophilic dual properties, and the elasticity, the water retention and the viscosity of the meat paste are enhanced by adding the starch octenyl succinate into the meat paste. And alginate can have good selectivity and binding ability with polyvalent cations, especially calcium ions, can quickly form irreversible crosslinking areas, is converted into alginate gel, provides certain mechanical strength and flexibility, and can be used as polyelectrolyte to carry out internal electrostatic reaction with other charged polymers in a mixed system under proper conditions, so that phase change or viscosity increase is generated, mechanical properties of some recombined foods are stabilized and increased, and the texture of the foods is improved. In conclusion, the carboxylated konjak glucomannan, starch ester and sodium alginate are compounded to form a network structure, and calcium ion crosslinking is assisted, so that on one hand, the gel strength and the water and oil retaining capacity of the system can be enhanced, and on the other hand, the structure form that fat cells are separated by loose connective tissues can be simulated. Not only can effectively improve the physical stability of the lipid drop layer, but also has softer elastic texture and stronger aggregation, and can remarkably enhance the simulation of the texture and the taste of the fat.
Drawings
FIG. 1 is a cut-away view of cooked pig fat;
FIG. 2 is a cut-away view of fat produced in accordance with the present invention;
FIG. 3 is a cut-away view of a commercially available artificial fat.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The starting materials used in the examples were commercially available unless otherwise specified and the purity was either chemically pure or analyzed.
The raw materials used in the following examples, palm oil, shea butter, soybean oil, konjac gum, starch octenyl succinate, sodium alginate, and the like are all commercially available.
Reagents used in the following examples: glycerol monooleate, sucrose fatty acid ester, soybean lecithin, 95% ethanol, anhydrous calcium chloride, calcium carbonate, sucrose, etc. are all purchased from national pharmaceutical groups industry Co., ltd.
The test methods used in the following examples were as follows:
characterization of lipid drop yield: 1mL of the lipid-droplet emulsion was placed in a 2mL centrifuge tube and centrifuged at 12000rpm for 5min, and after centrifugation, obvious delamination was observed, the upper layer was a white band, and the lower layer was a colorless transparent solution. OD values at 595nm were measured for three components of the lipid-droplet emulsion stock, upper and lower solutions, respectively, to reflect the lipid-droplet yield.
Particle size and potential analysis: filling the lipid drop emulsion into a cuvette, measuring the average particle size of the liposome by adopting a nano-particle size and Zeta potential analyzer, and measuring each sample for 3 times to obtain an average value;
degree of Substitution (DS): 0.1g of sample was weighed, 50mL sodium bicarbonate solution with a concentration of 0.5mol/L was added, stirred on a magnetic stirrer for 30min until complete dissolution, 3 drops of phenolphthalein indicator were added dropwise, titration was performed with 1.0 mol/L HCl standard solution, the volume of hydrochloric acid consumed was recorded, and each sample was assayed three times in parallel to purify KGM as a control.
Texture property detection: TPA analysis was performed using a TA-XT Plus texture tester, with 5 determinations for each sample taking an average; test conditions: the temperature of the room temperature is 25 ℃, the speed of the P/25 type probe before test is 2 mm/sec, the test speed is 1mm/sec, the speed after test is 1mm/sec, the pressing force is 5g, the pressing distance is 10mm, and the compression ratio is 45%. Specific test parameters are hardness, elasticity, cohesiveness, chewiness and recovery. Wherein Hardness (Hardness) is the maximum force value at first compression in g; elasticity (springness) is the degree to which a sample can recover after a first compression, expressed as the ratio of the recovery height of the sample detected in a second compression to the compression set of the first time; cohesiveness (cohesives) is the adhesion inside the test sample, expressed as the ratio of the positive work done by two compressions; masticatory (chewire) is the energy required for a solid sample to chew or swallow in steady state, expressed as the product of hardness, elasticity and cohesiveness; resilience (Resilience) is the ability of a sample to rebound during the first compression cycle and is expressed as the ratio of the elastic energy released by returning the sample during the first compression cycle to the energy consumed by the probe when compressed.
Example 1
A method for preparing block fat based on artificial fat drops and modified konjak glucomannan comprises the following preparation processes:
(1) Preparation of lipid-droplet emulsion:
and (3) solution A: weighing 100mg of L-alpha-lecithin, and adding the L-alpha-lecithin into 5mL of melted emulsified vegetable oil to form an oil phase; wherein the emulsified oil is prepared by mixing palm oil at 58 ℃, shea butter and soybean oil with the mass ratio of 20%, 30% and 50% in sequence.
And (2) liquid B: 0.5g sucrose was weighed and dissolved in 25mL deionized water as the aqueous phase;
slowly adding the solution A into the solution B, uniformly mixing, placing in an ultrasonic cleaner, performing ultrasonic treatment for 80min to form lipid drop emulsion, centrifuging at 10000rpm for 5min, and collecting the upper lipid drop concentrated solution for later use;
(2) Modification of konjak glucomannan:
and C, liquid: 2.5g of purified konjak gum is weighed and dispersed in 500mL of deionized water, stirred for 30min at the constant temperature of 80 ℃ to prepare initial colloidal solution, and the pH value of the system is regulated to 8.5 by 1mol/L NaOH solution;
and D, liquid: 1.0g of succinic anhydride is weighed and dissolved by 50mL of absolute ethyl alcohol;
heating and stirring the solution C on a magnetic stirrer, slowly adding the solution D into the solution C by using a peristaltic pump, and simultaneously adjusting the pH value of the system by using a 1mol/L NaOH solution to keep the pH value of the system stable by 8.5; after 5h of reaction, regulating the pH of the system to 6.5-7.0 by using 1mol/L HCl solution to terminate the reaction, concentrating the reaction solution, performing alcohol precipitation and extraction, and collecting and storing for later use;
(3) Preparation of fat mass:
colloid compounding: weighing 3g of carboxylated konjak glucomannan, 2g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mold, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and adhered according to a certain proportion, and repeatedly sprayed for multiple times to form the block fat simulant.
Example 2
The difference between this embodiment and embodiment 1 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 2g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 1.
Example 3
The difference between this embodiment and embodiment 1 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 5g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 1.
Example 4
The difference between this embodiment and embodiment 1 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 10g of starch octenyl succinate, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 1.
Example 5
The difference between this embodiment and embodiment 1 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 2g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (8 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 1.
The texture properties, oil extraction rate and other indexes of the block fats prepared in examples 1 to 5 are tested and compared, and the results are shown in tables 1 and 2:
TABLE 1 comparison of animal fats and lumpy fat mass texture properties prepared in examples 1-5
TABLE 2 physical Property contrast of animal fat and bulk fat prepared in examples 1-5
According to the test results shown in tables 1 and 2, the indexes of elasticity, cohesiveness, and recovery of the block fats prepared in examples 1 to 5 are kept in relatively similar ranges as compared with animal fats, and different colloid addition ratios make some differences in hardness, which directly results in lower chewiness, but can be gradually reduced by formula optimization. The block fat simulant has good high-temperature stability through simulating the structural form of fat tissues and adding carboxylated konjak glucomannan, the water and oil separation rate of the block fat simulant is lower than that of animal fat, a certain form can be maintained in the heating process, and the taste of the fat simulant can be enriched.
And by comparing the fat section prepared by the method, the cooked pig fat and the commercially available artificial fat section, namely the fat section prepared by the method is more similar to the cooked pig fat in the figures 1-3.
Example 6
The difference between this embodiment and embodiment 2 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 2g of octenyl succinic acid starch ester, 3g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 2.
Example 7
The difference between this embodiment and embodiment 2 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 2g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (2 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 2.
Example 8
The difference between this embodiment and embodiment 4 is that: the preparation process of the block fat in the step (3) comprises the following steps:
colloid compounding: weighing 6g of carboxylated konjak glucomannan, 12g of octenyl succinic acid starch ester, 5g of sodium alginate and 3g of calcium carbonate powder, uniformly mixing, dissolving with 100mL of deionized water, stirring at 150rpm for 30min at normal temperature, and homogenizing for 3min at a speed of 3000r/min by using a high-speed homogenizer to form a colloid compound;
and (3) spray forming: in a square mould, 10mL of concentrated fat emulsion added with calcium ions (5 mg/mL) and 100mL of colloidal compound are layered and overlapped and adhered according to a certain proportion, and repeatedly spraying and brushing for many times to form a block fat simulator; the rest of the procedure and parameter settings were the same as in example 4.
The texture properties, oil extraction rate and other indexes of the block fats prepared in examples 6 to 7 were tested and compared, and the results are shown in Table 3:
TABLE 3 index of the bulk fat Properties prepared in examples 6-8
According to the test results of Table 3, the hardness, elasticity, cohesiveness, chewiness and recovery of the block fats prepared in examples 6 to 8 were changed more or less due to the change of the material ratio, and the bulk properties were inferior to those of the block fats prepared in examples 1 to 5. The addition amount of the sodium alginate can seriously affect the hardness of the fat mimetic, and the addition amount of the sodium alginate is not less than 5g; the starch octenyl succinate has a great influence on the cohesiveness of fat, and excessive starch octenyl succinate can cause the deterioration of the toughness of massive fat, so that the fat simulant is easy to break, fracture and the like when being subjected to certain pressure; at the same time, as the concentration of calcium ions increases, the hardness of the fat mimetic is improved, but instability of the fat droplet system and separation between layers of the fat mimetic are directly caused, so that the fat mimetic is not suitable to be excessively high.
Comparative example 1
The present comparative example is different from example 1 in that: the colloidal formulation was not supplemented with calcium carbonate, and the rest of the procedure and parameter settings were the same as in example 1, to prepare a block fat mimetic.
Through testing, the block fat mimics prepared in the comparative example are soft and rotten, and have poor molding effect.
Comparative example 2
The present comparative example is different from example 1 in that: the gel compounding process was carried out without adding carboxylated konjac glucomannan, and the rest of the operation process and parameter settings were the same as in example 1 to prepare a block fat mimetic.
Through tests, the block fat simulant prepared by the comparative example has poor indexes such as elasticity, resilience and the like, is remarkably lower than the examples, and remarkably increases the oil separation and the oil separation, and is higher than the pig fat.
Comparative example 3
The present comparative example is different from example 1 in that: the gel compounding process was performed without adding starch octenyl succinate, and the rest of the operation process and parameter settings were the same as those of example 1, to prepare a block fat mimetic.
Through testing, the block fat simulant prepared by the comparative example has higher hardness value, poor chewiness and yellow chromaticity.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (3)
1. A method of preparing a block of artificial fat comprising:
(1) Preparation of concentrated lipid-droplet emulsion:
firstly, adding lecithin into melted emulsified vegetable oil, and mixing to form an oil phase; then, dissolving sucrose into deionized water to form a water phase; finally, slowly adding the oil phase into the water phase, stirring and mixing, performing ultrasonic treatment to form a lipid-droplet emulsion, centrifuging, and taking the concentrated lipid-droplet emulsion at the upper layer for later use;
(2) Modification of konjak glucomannan:
firstly, dispersing konjak gum in deionized water, stirring at constant temperature, and regulating the pH value of a system to 8.0-9.0 to obtain an initial colloidal solution; then, placing the initial colloidal solution on a magnetic stirrer for heating and stirring, slowly adding the succinic anhydride/ethanol mixed solution by using a peristaltic pump, and simultaneously adjusting the pH value of the system to keep the pH value of the system stable at 8.0-9.0, and reacting for 5 hours at 40 ℃; finally, regulating the pH value of the system to 6.5-7.0, stopping the reaction, concentrating the reaction solution, and extracting by alcohol precipitation to obtain carboxylated konjak glucomannan;
(3) Preparation of fat mass:
firstly, dissolving carboxylated konjak glucomannan, octenyl succinic acid starch ester, sodium alginate and calcium carbonate by using deionized water, stirring the solution at normal temperature, and homogenizing by using a high-speed homogenizer to obtain a colloid compound; then adding calcium ions into the concentrated fat emulsion, and repeatedly spraying the concentrated fat emulsion added with the calcium ions and the colloid compound for a plurality of times in a mold according to a certain proportion in a layered manner to form the block artificial fat;
the emulsified vegetable oil in the step (1) is formed by mixing 20%, 30% and 50% of palm oil, shea butter and soybean oil in sequence according to the mass ratio; the addition amount of lecithin in the oil phase relative to the emulsified vegetable oil is 20mg/mL; the lecithin is L-alpha-lecithin; the addition amount of sucrose in the water phase relative to deionized water is 10mg/mL; the mixing ratio of the oil phase to the water phase is 1:4-10;
the mass ratio of the succinic anhydride to the konjac glucomannan in the step (2) is 20-40%;
the concentration of calcium ions in the step (3) relative to the concentration of the concentrated lipid-droplet emulsion is 5mg/mL; the addition amounts of carboxylated konjak glucomannan, octenyl succinic acid starch ester, sodium alginate and calcium carbonate relative to deionized water are respectively 30-60mg/mL, 20-100mg/mL, 50-80mg/mL and 30mg/mL; the ratio of the concentrated fat emulsion to the colloidal complex was 10mL/100g.
2. The block-shaped artificial fat produced by the production method of claim 1.
3. Use of a block of artificial fat according to claim 2 for replacing pork fat.
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| US5158798A (en) * | 1990-02-05 | 1992-10-27 | Pfizer Inc. | Low-calorie fat substitute |
| CN101558890A (en) * | 2009-05-26 | 2009-10-21 | 中国肉类食品综合研究中心 | Simulated fat and method for preparing same |
| CN102871141A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Preparation method of fat substitute for fermented sausage |
| WO2022197249A1 (en) * | 2021-03-16 | 2022-09-22 | Wilmar International Limited | Fat tissue substitutes and methods of making the same |
| CN112970934A (en) * | 2021-03-17 | 2021-06-18 | 江南大学 | Method for preparing vegetable protein meat by using konjak compound gel as substitute fat |
| CN113693135A (en) * | 2021-09-09 | 2021-11-26 | 江南大学 | Structural lipid for replacing lard oil and preparation method thereof |
| CN113966769A (en) * | 2021-10-28 | 2022-01-25 | 无锡谷肉食品科技有限公司 | Protein-based fat meat tissue and preparation method thereof |
| CN113973930A (en) * | 2021-11-03 | 2022-01-28 | 江南大学 | Massive fat simulant based on long-chain fatty acid liposome and preparation method thereof |
| CN115109303A (en) * | 2022-05-19 | 2022-09-27 | 华南理工大学 | Procyanidine-embedded pH-responsive oxidized cross-linked starch gel and preparation method thereof |
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