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A compound gel fat substitute and low-fat egg tart filling prepared therefrom

A fat substitute and composite gel technology, which is applied in the field of low-fat egg tart fillings, can solve the problems of rare composite gel and poor hydrophilicity, and achieve good consumer acceptance, delicate surface and good flavor

Active Publication Date: 2022-03-25
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, protein, starch, and dextrin are mainly used as fat substitutes or fat simulants, which have poor hydrophilicity, and it is rare to use composite gel as a fat substitute

Method used

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  • A compound gel fat substitute and low-fat egg tart filling prepared therefrom
  • A compound gel fat substitute and low-fat egg tart filling prepared therefrom

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with a mass concentration of 1%; take the same volume of gum arabic solution, xanthan gum solution and modified citrus pectin solution, mix gum arabic The solution and the xanthan gum solution were mixed to obtain a mixed colloidal solution, the mixed colloidal solution was used as the matrix fluid, and the modified citrus pectin solution was used as the injection fluid; The speed is introduced into the mixing reaction chamber, and the resulting reactant is a pseudoplastic semi-solid fat substitute similar to grease, that is, a composite gel fat substitute. The rheological properties of the product were measured by a rheometer, and the results were as follows figure 1 shown.

[0039] (2) Prepare raw materials by weight: 17 parts of whipped cream, 12 parts of eggs, 14 parts of milk, 4 parts of white granulated sugar, and 4 parts of compound gel fat substitute.

[0040] (3) The egg...

Embodiment 2

[0046] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with mass concentrations of 0.8%, 1.0% and 0.8% respectively; mix the same volume of gum arabic solution and xanthan gum solution to obtain a mixed colloid solution , the mixed colloidal solution was used as the matrix fluid, and the modified citrus pectin solution was used as the ejection fluid, with a volume ratio of 2:3; the temperature was controlled at 90 °C, the working pressure was 0.4 MPa, and the solutions were introduced into the mixed solution at a rate of 6 mL / min. In the reaction chamber, the obtained reactant is a semi-solid fat substitute similar to oil with pseudoplasticity, that is, a composite gel fat substitute.

[0047] (2) Prepare raw materials by weight: 14 parts of whipped cream, 10 parts of eggs, 16 parts of milk, 3 parts of white sugar, and 6 parts of compound gel fat substitute.

[0048](3) The egg white and the yolk in the egg are separated and passed thr...

Embodiment 3

[0054] (1) Prepare xanthan gum solution, gum arabic solution and modified citrus pectin solution with mass concentrations of 1.2%, 0.8% and 1.0% respectively; mix the gum arabic solution and xanthan gum solution in a volume ratio of 2:3 to obtain Mixed colloid, the mixed colloid solution is used as the matrix fluid, and the modified citrus pectin solution is used as the ejection fluid, and its mass ratio is 1:1; Introduced into the mixing reaction chamber, the obtained reactant is a semi-solid fat substitute similar to oil with pseudoplasticity, that is, a composite gel fat substitute.

[0055] (1) Prepare raw materials by weight: 12 parts of whipped cream, 12 parts of eggs, 12 parts of milk, 5 parts of white sugar, and 10 parts of compound gel fat substitute.

[0056] (2) The egg white and the yolk in the egg are separated and passed through a 100-mesh sieve.

[0057] (3) Add egg yolk and whipped cream to milk, mix and stir evenly, then add white sugar and heat to 60°C for 5...

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Abstract

The invention belongs to the technical field of food processing and discloses a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Dissolving xanthan gum and gum arabic in water respectively to obtain a mixed colloidal solution, dissolving modified citrus pectin in water to obtain a modified citrus pectin solution; As the ejection fluid, it is introduced into the mixing reaction chamber by the liquid jet method to obtain a composite gel fat substitute with fat sensory properties. The compound gel fat substitute is added to the traditional egg tart liquid to replace part of the whipped cream to produce a low-fat egg tart filling, which can not only improve the gel formability of the egg tart liquid but also reduce the fat content in the egg tart filling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Background technique [0002] The living standard of modern people is gradually improving, and the intake of fat is getting higher and higher, but modern medical research shows that excessive intake of fat can cause obesity, hyperlipidemia, coronary heart disease, arteriosclerosis and other diseases, and even the occurrence of certain cancers Related, such as breast cancer, bowel cancer, etc. increased incidence. Therefore, people are becoming more and more sensitive to the fat in food, and the recognition of fat substitutes is also deepening. The market demand for fat substitutes in my country will continue to expand, and its prospects are quite broad. At present, protein, starch and dextrin are mainly used as fat substitutes or fat simulants on the market, which have poor hydr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/231A23L29/25A23L29/269
CPCA23L29/231A23L29/25A23L29/27
Inventor 王兆梅罗司丹林梓茵郑明坤潘振辉方嘉沁
Owner SOUTH CHINA UNIV OF TECH
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