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Special fat simulant for salad sauce, and preparation method thereof

A fat simulant, salad dressing technology, applied in the direction of animal protein processing and the like, can solve the problem of less preparation process, and achieve the effects of simple preparation process, fewer kinds of raw materials, and low production cost

Inactive Publication Date: 2015-08-12
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through searching, there are currently few preparation processes for fat mimics of protein matrices

Method used

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  • Special fat simulant for salad sauce, and preparation method thereof
  • Special fat simulant for salad sauce, and preparation method thereof
  • Special fat simulant for salad sauce, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A special fat simulant for salad dressing, its composition and parts by weight are as follows:

[0032] Egg white protein powder: 80 servings;

[0033] Egg yolk powder: 0.3 parts;

[0034] The preparation method of the above-mentioned special fat simulant for salad dressing, the steps are as follows:

[0035] (1) Preparation of protein dispersion: compound egg white protein powder and egg yolk powder, fully dissolve to obtain a protein dispersion with an egg white protein concentration of 80 g / L and an egg yolk powder concentration of 0.3 g / L, and use citric acid to adjust the pH to 3.5 , to obtain the adjusted protein dispersion;

[0036] (2) Damp heat treatment: The obtained adjusted protein dispersion was subjected to a damp heat treatment in a constant temperature water bath at 70°C for 20 minutes to denature the protein system;

[0037] (3) Aging: Cool the denatured protein system obtained by the heat treatment to room temperature, and then place it at 4° C. for...

Embodiment 2

[0040] A special fat simulant for salad dressing, its composition and parts by weight are as follows:

[0041] Egg white protein powder: 95 servings;

[0042] Egg yolk powder: 1.0 parts;

[0043] The preparation method of the special fat simulant for above-mentioned salad dressing, the steps are as follows:

[0044] (1) Preparation of protein dispersion: mix egg white protein powder and egg yolk powder, fully dissolve, and obtain a protein dispersion with egg white protein concentration of 95g / L and egg yolk powder concentration of 1.0g / L, and use acetic acid to adjust the pH to 4.5 ;

[0045] (2) Moist heat treatment: the obtained protein dispersion was subjected to a moist heat treatment in a constant temperature water bath at 80°C for 10 minutes to denature the protein system;

[0046] (3) Aging: Cool the denatured protein system obtained by heat treatment to room temperature, and then place it at 0°C for 20 hours to make the denatured protein form a stable gel structure...

Embodiment 3

[0049] A special fat simulant for salad dressing, its composition and parts by weight are as follows:

[0050] Egg white protein powder: 125 servings;

[0051] Egg yolk powder: 0.75 parts;

[0052] The preparation method of the special fat simulant for above-mentioned salad dressing, the steps are as follows:

[0053] (1) Protein dispersion preparation: egg white protein powder and egg yolk powder are compounded and fully dissolved to obtain a protein dispersion with an egg white protein concentration of 125g / L and an egg yolk powder concentration of 0.75g / L. Use citric acid to adjust the pH to 4.0;

[0054] (2) Moist heat treatment: the obtained protein dispersion was subjected to a moist heat treatment in a constant temperature water bath at 90°C for 20 minutes to denature the protein system;

[0055] (3) Aging: Cool the denatured protein system obtained by heat treatment to room temperature, and then place it at 5°C for 24 hours to make the denatured protein form a stabl...

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Abstract

The invention relates to a special fat simulant for salad sauce, and a preparation method thereof. The special fat simulant comprises, by weight, 80-130 parts of egg white protein powder and 0.3-1.2 parts of yolk powder. The special fat simulant for salad sauce is similar to high fat salad sauce in appearance and mouthfeel, can well stimulate the properties and the structure of salad sauce products, has the advantages of few kinds of raw materials, simple preparation technology, low cost, and effective reduction of the addition amount of grease, can be used to produce low fat salad sauce and other seasoning sauce products, and guarantees that the products have good mouthfeel, appearance and stability.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a special fat simulant for salad dressing and a preparation method thereof. Background technique [0002] As an essential nutritional element for the human body, fat can not only provide the human body with essential fatty acids, phospholipids and other nutrients; it also affects the color, viscosity, elasticity, hardness and other textures of products in food processing, and promotes lubricating, viscous and other taste and texture. The formation of special flavor. However, excessive oil intake can cause diseases such as obesity, hyperlipidemia, heart disease, diabetes, and arteriosclerosis. Fat simulant is added to food as a special material, which can partially or completely replace the fat in food without affecting the taste and appearance of the product. [0003] Protein-based fat simulants have good emulsifying properties and weak thermal stability, and are usual...

Claims

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Application Information

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IPC IPC(8): A23J3/04
Inventor 张民田朝杰刘锐吴涛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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