CN1403005A - Production process of fat substitute with rice starch - Google Patents
Production process of fat substitute with rice starch Download PDFInfo
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- CN1403005A CN1403005A CN 02116005 CN02116005A CN1403005A CN 1403005 A CN1403005 A CN 1403005A CN 02116005 CN02116005 CN 02116005 CN 02116005 A CN02116005 A CN 02116005A CN 1403005 A CN1403005 A CN 1403005A
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- rice
- rice starch
- fat substitute
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Abstract
The fat substitute is produced with rice and through washing, soaking, crushing, soaking, filtering, centrifugal separation and elimination of coarse cellulose and other large particle matter. The production process includes centrifugal deposition to eliminate protein, pH regulation to 6.0-8.0, superfine grinding and other steps can produce easy-to-melt rice starch with good dispersivity and smooth and fine mouth feeling. The rice starch product may be used to replace partial, 5-40%, cream as ice cream material and this can reduce the heat value and cost of ice cream without altering the taste of ice cream.
Description
The invention belongs to the production method of the production method of raw-food material, particularly fat substitute.
Existing fat substitute, mainly containing with natural carbohydrate, fat, protein is the fat substitute of raw material.
With the carbohydrate is the fat substitute of raw material, mainly contains cellulose, natural plant gum, glucan, maltodextrin etc., and the application of this class fat substitute is prevailing, and security is good, but mouthfeel, matter structure and fat differ bigger.It is raw material that professor Meusu of Berlin, Germany university in 1998 has proposed with the potato starch, after adopting the effect of a kind of starch specific enzyme, make starch granules produce hole, make fat substitute with ultramicro grinding again, but restricted because of the source of its specific enzyme, can't carry out large-scale production.
With natural polymer protein is raw material, fat substitute by the new and high technology processing, external positive development product has Simplesse. (U.S. Nutra-sweet company), Traiblazer (U.S. Kraft General Foods Corp.) and LITA (U.S. Opta food ingredient company) etc.At home, doctor Zheng Jianxian of South China Science ﹠ Engineering University has proposed application gala albumen and egg albumen is raw material, develops the product of a kind of called after FM-1, similar external Simplesse product.And this series products causes peculiar smell in conjunction with some small-molecule substances especially easily, makes troubles to practical application.
With fat is the fat substitute of raw material, usually needing by chemical method or enzyme process the part in the triglycerides molecule to be formed (as fatty acid chain) transforms or changes, it is fatty modification, this series products can be used as frying oil, but in human body some problems may appear, as flatulence, diarrhoea etc., note intake.Major product has the chain triglyceride of change and SPE.And during with the fatty ingredient in the fat substitute displacement food, main purpose is to cut down fat content, often ignores the physical characteristics such as flavour, sense of food of the grease that the consumer pursues.
Cream, butter are to use more lipid food in our daily life, as the flower of mounting of the ice cream in the cold drink, birthday cake, and the sandwich batching of bread as basic food, the inserts of chocolate cream etc.This all is owing to it has delicate mouthfeel, smooth, physical characteristic such as can arbitrarily be shaped under freezing condition is had a preference for people, yet along with people's living standard improves, to high heat, high-fat product is conflicted psychological, particularly has the people of angiocardiopathy and the elderly not to dare to inquire.People want with physical characteristic and cream, butter the same always, and fatty few product replaces cream, butter.
The objective of the invention is to change the physical characteristic of rice starch early, thereby obtain and the similar fat substitutes of product rerum natura such as cream, butter, solve the demand of market fat substitute, for rice particularly the deep processing of rice early transform and seek an effective way.
The present invention is achieved by the following technical solutions.
At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.1%-1.0% dipping by lye 10-24 hour, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 12-36 hour.Then the rice slurries are removed large particulate matters such as crude fibre through 100-200 purpose filter cloth, carry out centrifugal sedimentation again and separate removal protein, get the precipitum rice starch.
Centrifugal sedimentation of the present invention separates the optimum condition of removing protein: rotating speed 1500-4500 rev/min, and time 10-20 minute.
The rice starch that sedimentation goes out is washed 2-5 time, adjust pH is to 6.0-8.0 (preferably the pH value is 6.7-7.3), add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out ultra micro refinement technical finesse, rice starch granule is refine to the 0.1-5 micron, and final drying gets fat substitute.
The ultra micro refinement technical finesse of two sub-high pressures, wet method is preferably carried out in the said ultra micro refinement of the present invention technical finesse continuously.
The fat substitute that the present invention obtained can add in ice cream, the chocolate, and part replaces cream, and ice cream, chocolate heat energy are descended, and cost reduces, and mouthfeel, quality are constant.Also can add in the cosmetics, as the inserts of cosmetics.
Particularly morning, rice or old rice were raw material with rice in the present invention, did not add any auxiliary material, and it is good to make rice starch become free-running property, the smooth exquisiteness of mouthfeel, the fat substitute of just melt in the mouth.Can add in ice cream, chocolate or the cosmetics, can partly replace cream or as inserts, ice cream, chocolate heat energy are descended, cost reduces, and mouthfeel, quality are constant.For rice particularly the conversion of rice or old rice early searched out a kind of new way, for the exploitation of novel healthy food provides raw material, especially the production for food such as low-heat low-fat ice cream made, chocolates has proposed new idea and new raw material, as morning the rice starch fat substitute in the ice cream making process, can substitute the nearly 5-40% of cream, can substitute the nearly 5-30% of milk powder in the chocolate, about cost decline 2-10%.
The present invention will be described further by following examples.
Embodiment 1.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.5% dipping by lye 15 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 24 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 200 purpose filter clothes, carried out centrifugal sedimentation (3000 rev/mins of rotating speeds, 15 minutes time) again, remove protein, get the precipitum rice starch.
The rice starch that sedimentation goes out is washed 3 times, and adjust pH to 7.0, add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously two sub-high pressures, wet method ultra micro refinement technical finesse, rice starch granule is refine to 0.1 micron, carry out the fat substitute that spray-drying gets white powder at last.
Embodiment 2.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 0.1% dipping by lye 24 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 10 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 100 purpose filter clothes, carried out centrifugal sedimentation (2000 rev/mins of rotating speeds, 20 minutes time) again, get the precipitum rice starch.
The rice starch that sedimentation goes out is washed 2 times, and adjust pH to 6.8, add an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously twice through high pressure, wet method ultra micro refinement technical finesse, rice starch granule is refine to 4 microns, carry out the fat substitute that pneumatic conveying drying gets white powder at last.
Embodiment 3.At first with rice with rice-washing device or manually wash, remove rice bran impurity etc., rice after will washing then, put into 1.0% dipping by lye 10 hours, allow fully imbibition of rice early, the rice and the soak that will soak after expanding are pulverized together again, and through colloid mill glue mill once, rice slurries and soaking 36 hours.Then the rice slurries are removed large particulate matters such as crude fibre through 150 purpose filter clothes, will be removed the rice slurries of slag, carry out centrifugal sedimentation, 4500 rev/mins of rotating speeds, get the precipitum rice starch at 10 minutes time.
The rice starch that sedimentation goes out is washed 2 times, and adjust pH to 7.1, call in an amount of water again and make it to become starch fluid, then the rice starch liquid that modulates is carried out continuously twice through high pressure, wet method ultra micro refinement technical finesse, rice starch granule is refine to 5 microns, carry out the fat substitute that spray-drying gets white powder at last.
Claims (4)
1, a kind of production method of fat substitute with rice starch, with rice through cleaning, soak, pulverize immersion, filtration, centrifugation, remove large particulate matters such as crude fibre, it is characterized in that centrifugal sedimentation separates removal protein, washing, adjust pH 6.0-8.0 adds suitable quantity of water, ultra micro refine to 0.1-5 micron, drying.
2, production method according to claim 1 is characterized in that it is rotating speed 1500-4500 rev/min that centrifugal sedimentation separates the condition of removing protein, time 10-20 minute.
3, production method according to claim 1 is characterized in that adjust pH 6.7-7.3.
4, production method according to claim 1 is characterized in that the ultra micro refinement adopts double high pressure, wet method ultra micro refinement technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116005 CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02116005 CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1403005A true CN1403005A (en) | 2003-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02116005 Pending CN1403005A (en) | 2002-04-20 | 2002-04-20 | Production process of fat substitute with rice starch |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102281766A (en) * | 2009-01-19 | 2011-12-14 | 甜糖（曼海姆/奥克森富特）股份公司 | Stability-improved chocolate compositions on the basis of rice starch |
-
2002
- 2002-04-20 CN CN 02116005 patent/CN1403005A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102281766A (en) * | 2009-01-19 | 2011-12-14 | 甜糖（曼海姆/奥克森富特）股份公司 | Stability-improved chocolate compositions on the basis of rice starch |
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