CN1235498C - Prepn. method of succedaneum of long-grained nonglutinous rice starch based fat, and its application - Google Patents
Prepn. method of succedaneum of long-grained nonglutinous rice starch based fat, and its application Download PDFInfo
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- CN1235498C CN1235498C CNB2004100142028A CN200410014202A CN1235498C CN 1235498 C CN1235498 C CN 1235498C CN B2004100142028 A CNB2004100142028 A CN B2004100142028A CN 200410014202 A CN200410014202 A CN 200410014202A CN 1235498 C CN1235498 C CN 1235498C
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Abstract
The present invention relates to a preparation method for long-grained non-glutinous rice starch matrix used as substitute of fat and the application of the method, which belongs to the technical field of fat substitute. In the method, long-grained non-glutinous rice starch whose protein is removed is used as raw material, and the long-grained non-glutinous rice starch is preprocessed by raw amylase; the long-grained non-glutinous rice starch matrix used as substitute of fat is prepared by the processes of washing, enzyme killing, centrifugation, drying and dry ultramicro crushing. The obtained product can replace 30 % of fat in plant fat cream decorative cake, have the same taste as that of the plant fat cream decorative cake, and partially substitute cream for cooking ice-creams.
Description
Technical field
A kind of preparation method and application of long-grained nonglutinous rice starch matrix fat substitute belong to the fat substitute technical field.
Background technology
Fat substitute has three major types in the market: artificial synthetic fatty acid ester type, protein matrix type and carbohydrate matrix type.This three class all has ripe product.Fatty acid ester makes it become the simulation grease by changing the chain length and the saturation degree of aliphatic acid.At high temperature stable, can be used in fried food and the bakery product, because of not being absorbed by the body, so the calorie value is zero.But also there is weak point in this kind fat substitute, can cause diarrhoea if intake of human body surpasses 50g, also suppresses the absorption of body to vitamin A and vitamin E.
The raw material of protein matrix class fat substitute mainly contains that cow's milk protein, egg are white, soybean protein, zeins etc.The fat substitute of this type is applicable in frozen confections, cheese, ice cream, mayonnaise, sour cream, the spread etc.But it also exists defective, and as not being used for fried food, the time of preservation can not eat than weak point and to this irritated crowd.
The fat substitute of carbohydrate matrix class typically refers to glucidtemns, i.e. the dextrin of low DE value.It not only reduces the intake of fat, and can increase the consumption figure of complicated polysaccharide, and this is consistent with present nutrition guideline.But when the fat substitute that the production of this kind method obtains is applied to product, easily make product produce a kind of peculiar smell, generally be called " dextrin " flavor.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method and application of long-grained nonglutinous rice starch matrix fat substitute,, produce the fat substitute of starch matrix with the method that biotechnology and modern high-new ultra-fine technology combine.
Technical scheme of the present invention: with the long-grained nonglutinous rice starch behind the deproteinized is raw material, with giving birth to amylase long-grained nonglutinous rice starch is carried out preliminary treatment, and go out enzyme, centrifugal, dry, dry method ultramicro grinding of washing makes product long-grained nonglutinous rice starch matrix fat substitute.
Though long-grained nonglutinous rice starch is through deproteinized, particle is in conjunction with still very tight, and particle very little (grain diameter is 6.579um after measured) directly removes to carry out air-flow with starch granules and pulverizes and do not reach requirements when 2-3um (grain diameter can simulate the mouthfeel that fat lubricates preferably) basically.Starch granules is not the random aggregate of molecule, but has formed the micro-crystallization structure of small crystalloid structure in some part.
Because of starch granules has fine and close crystal region, directly pulverize the unusual difficulty of standard of wanting to reach ultrafine powder, if with giving birth to diastatic action, make crystal produce lattice defect, the tightness degree of particle combination will reduce greatly.Handle with giving birth to amylase earlier, make the starch granules short texture, thereby make particle under lower air-flow effect, just can reach ultra-fine purpose.
It is a lot of that the enzyme of starch material is handled influence factor, as added enzyme class, enzyme concentration, operative temperature, action time etc.The condition that adopts the response surface analysis enzyme to handle, optimal processing parameter is: material-water ratio is 1: 1.2-1.5, enzyme concentration are 35-45g/2000g long-grained nonglutinous rice starch, and temperature is 35-45 ℃, 15-24 hour action time.The used enzyme amylase complex enzyme of making a living, the mass ratio of carbohydrase and AMS is controlled to be 4-6 in the complex enzyme: 1.
When the particle average grain diameter is called ultrafine powder between the 1-3 micron.Making the food ultrafine powder is a kind of new tool, the new approaches of food processing.It is for the improvement of traditional handicraft, prescription, and the exploitation of the new product especially exploitation of instant food, health food will produce great pushing effect.
The method of ultramicro grinding is a lot, can be divided into dry pulverization process and wet method is pulverized by the state of comminuting matter.
Dry pulverization process is accelerated into supersonic airstream with gases at high pressure by superonic flow nozzzle, injects head-on collision and pulverizes the district, makes fluidization of material.Material particles is accelerated under the effect of the huge kinetic energy that high velocity air bred, and at the plotted point of injection stream collision mutually takes place, thereby reaches the purpose of ultramicro grinding.
Wet method is pulverized, and it is that material is made into certain density solution that wet method is pulverized, and under the effect of high pressure draught, solution is injected the flat board that has aperture with very tiny fluid, and material and flat board bump, and the particle of pulverizing flows out through aperture.
The effect pulverized of dry pulverization process and wet method relatively, obviously greater than the grain diameter of dry pulverization process, this may be because wet method is pulverized back particle in spray-dired process reunion to have taken place again to the grain diameter that wet method is pulverized, and causes the grain diameter of being surveyed bigger than normal.And wet method is pulverized power consumption greatly, also needs through spray-dired process.Dry pulverization process and wet method are pulverized comparatively speaking, and dry pulverization process is better, so adopt dry pulverization process.
The quality of dry pulverization process effect is main relevant with feed size, flow, and the more little crushing effect of feed size is good more, and in the time of feed size≤80 purposes, the size of feed size does not have to influence to crushing effect substantially.And inlet amount is during greater than 20kg/h, and inlet amount is big more, and crushing effect is poor more.So adopt inlet amount to be controlled to be 20kg/h, feed size≤80 orders when pulverizing.
The application of the long-grained nonglutinous rice starch matrix fat substitute that makes, 30% fat during alternative plant fresh cream is mounted and spent, mouthfeel effect and plant fresh cream are mounted and are spent identically, and it also is better than full-cream sample aspect stable.It also can partly substitute cream and be used to make ice cream.
Beneficial effect of the present invention: domestic about with the rice starch being the research and the existing a small amount of open source literature report of production that matrix is produced fat substitute, external more existing be the open source literature report that matrix is produced research with the production of fat substitute with the rice starch, the technology of employing mainly be the hydrochloric acid hydrolysis rice starch, with amylorrhexis starch and other need gelatinization technology.The present invention carries out preliminary treatment with giving birth to amylase (complex enzyme) to raw material long-grained nonglutinous rice starch, destroys its crystal region; Pretreated feedstock is carried out ultramicro grinding, and whole technical process is without gelatinization technology, and " dextrin " of starch matrix fat substitute distinguishes the flavor of before can overcoming.Can substitute plant fresh cream mount spend in 30% fat, mouthfeel effect and plant fresh cream mount spend identical.It also can partly substitute cream and be used to make ice cream.
Description of drawings
Accompanying drawing is preparation technology's flow chart of long-grained nonglutinous rice starch matrix fat substitute.
The specific embodiment
Embodiment 1
Take by weighing the long-grained nonglutinous rice starch behind the 2000g deproteinize, add 2500g water, stirring is sized mixing, add low amounts of water preparation complex enzyme liquid with 35g carbohydrase and 6g AMS, 40 ℃ add complex enzyme liquid while stirring and carry out enzyme digestion reaction, act on 18 hours, the washing enzyme, centrifugal, dry that goes out, control starch granularity≤80 orders, inlet amount are controlled to be 20Kg/h and carry out the dry method ultramicro grinding, make long-grained nonglutinous rice starch matrix fat substitute.
Embodiment 2
The long-grained nonglutinous rice starch matrix fat substitute that makes with embodiment 1 is applied to make ice cream.Its technology is: batching, raw material mixing, pasteurize, homogeneous, cooling, the stirring of wearing out, congeal, sclerosis, packing, storage.
The prescription of traditional ice cream, % counts with quality: water 64.3, cream 27.4, sugar 6.3, cocoa power 1.5, glycerin monostearate 0.5, essence 0.03.
The prescription of the low-fat ice cream made that the present invention produces, % counts with quality: water 72.3, cream 5, fat substitute 14.4, sugar 6.3, cocoa power 1.5, glycerin monostearate 0.5, essence 0.03.
Compare with traditional ice cream, it is over half that fat content reduces, and the low-fat ice cream made fat content is about 4%-5%, and the melting resistant performance is compared with traditional ice cream and changed not quite, does not have difference substantially at aspect such as mouthfeel, expansion rate and traditional ice cream.
Embodiment 3
The long-grained nonglutinous rice starch matrix fat substitute that makes with embodiment 1 is applied to plant fresh cream and mounts and spend
The tradition plant fresh cream is mounted the flower prescription, and % counts with quality: water 52.5, casein sodium 20, cream 25, emulsifying agent and essence 2.5.
The low fat plant fresh cream that the present invention produces is mounted the flower prescription, and % counts with quality: water 59.5, casein sodium 20, cream 10.5, fat substitute 7.5, emulsifying agent and essence 2.5.Mouthfeel effect and plant fresh cream mount spend identical.
Claims (2)
1. the preparation method of a long-grained nonglutinous rice starch matrix fat substitute, it is characterized in that with the long-grained nonglutinous rice starch behind the deproteinized be raw material, with the amylase complex enzyme long-grained nonglutinous rice starch is carried out preliminary treatment, go out enzyme, centrifugal, dry, dry method ultramicro grinding of washing makes product long-grained nonglutinous rice starch matrix fat substitute;
The amylase complex enzyme carries out preliminary treatment to long-grained nonglutinous rice starch, process conditions are controlled to be: material-water ratio is 1: 1.2-1.5, enzyme concentration is a 35-45g/2000g long-grained nonglutinous rice starch, temperature is 35-45 ℃, 15-24 hour action time, used enzyme is the amylase complex enzyme, and the mass ratio of carbohydrase and AMS is controlled to be 4-6 in the complex enzyme: 1;
The dry method ultramicro grinding, control feed starch granularity≤80 orders, inlet amount is controlled to be 20Kg/h.
2. the application of a long-grained nonglutinous rice starch matrix fat substitute that makes with the described preparation method of claim 1, it is characterized in that substituting plant fresh cream mount spend in 30% fat, also can partly substitute cream and be used to make ice cream.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100142028A CN1235498C (en) | 2004-03-01 | 2004-03-01 | Prepn. method of succedaneum of long-grained nonglutinous rice starch based fat, and its application |
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| CNB2004100142028A CN1235498C (en) | 2004-03-01 | 2004-03-01 | Prepn. method of succedaneum of long-grained nonglutinous rice starch based fat, and its application |
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| CN1559270A CN1559270A (en) | 2005-01-05 |
| CN1235498C true CN1235498C (en) | 2006-01-11 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100421568C (en) * | 2006-08-28 | 2008-10-01 | 江南大学 | Method for preparing fat substitute using lactalbuminas substrate |
| CN101863995B (en) * | 2010-06-21 | 2012-02-08 | 华南理工大学 | Preparation method for starch-based fat substitute |
| CN107242456B (en) * | 2017-05-18 | 2020-03-17 | 镇江市智农食品有限公司 | Method for preparing low-fat sausage by germinating and ultrahigh-pressure processing of brown rice starch |
| CN109984200A (en) * | 2017-12-29 | 2019-07-09 | 中粮营养健康研究院有限公司 | A kind of cream composition and preparation method thereof |
| CN110074326A (en) * | 2019-04-04 | 2019-08-02 | 中国农业科学院农产品加工研究所 | The preparation method and brown rice fat substitute and moon cake of brown rice fat substitute |
| CN112825889A (en) * | 2020-12-31 | 2021-05-25 | 浙江新迪嘉禾食品有限公司 | Preparation method of low-fat mousse cake |
| CN113229485A (en) * | 2021-05-19 | 2021-08-10 | 南京泛成生物科技有限公司 | Preparation method and application of instant plant starch |
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