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Preparation of fat substitution and its application in meatballs

A fat substitute and meatball technology, which is applied in the field of food processing, can solve problems affecting people's life, study and work, and achieve good mutual solubility, smooth taste, and the effect of reducing fat content

Inactive Publication Date: 2019-04-16
SHANDONG JIEJING GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if you take in too much fat, it is easy to cause diseases such as cardiovascular disease, obesity and some cancers, which will seriously affect people's life, study and work.

Method used

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  • Preparation of fat substitution and its application in meatballs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Weigh 3~6 parts of sodium alginate, 0.8~2 parts of calcium sulfate dihydrate, 1~3 parts of glucono-δ-lactone, 0.6~2 parts of propylene glycol alginate, and 0.5~1 part of maltodextrin , 0.1~0.5 parts of fucoidan, 0.1~0.5 parts of fucoxanthin;

[0026] (2) 1) According to the weight of 0.5-3 parts of composite gel substance, 3-9 parts of lipid substance, and 5-10 parts of water, weigh each component and set aside;

[0027] 2) Put the water and lipids weighed in step 1) in a stirrer at a stirring speed of 700-1000 r / min, stir for 1 min, and obtain the mixture for later use;

[0028] 3) Add the composite gel substance weighed in step 1) to the mixture in step 2) in the following order: first add sodium alginate, glucono-δ-lactone, and calcium sulfate dihydrate, and keep it at 700~ At the speed of 1000r / min, beat for 30s, then add propylene glycol alginate and maltodextrin and beat for 1-2 minutes, finally add fucoidan and fucoxanthin and continue stirring until a unifo...

Embodiment 2

[0031] (1) Weigh 3 parts of sodium alginate, 0.8 part of calcium sulfate dihydrate, 1 part of glucono-δ-lactone, 0.6 part of propylene glycol alginate, 0.5 part of maltodextrin, 0.1 part of fucoidan, fucoxanthin Vegetable 0.1 part;

[0032] (2) 1) According to the weight of 0.5 parts of composite gel substance, 3 parts of lipid substance and 5 parts of water, weigh each component and set aside;

[0033] 2) Put the water and lipids weighed in step 1) in a stirrer at a stirring speed of 700 r / min for 1 min to obtain a mixture for later use;

[0034] 3) Add the composite gel substance weighed in step 1) to the mixture in step 2) in the following order: first add sodium alginate, glucono-δ-lactone, and calcium sulfate dihydrate, and keep it at 700~ At the speed of 1000r / min, beat for 30s, then add propylene glycol alginate and maltodextrin and beat for 1~2min, finally add fucoidan and fucoxanthin and continue stirring until a uniform slurry finally appears, then Let it stand at ...

Embodiment 3

[0037] (1) Weigh 6 parts of sodium alginate, 2 parts of calcium sulfate dihydrate, 3 parts of glucono-δ-lactone, 2 parts of propylene glycol alginate, 1 part of maltodextrin, 0.5 parts of fucoidan, fucoxanthin Vegetable 0.5 part;

[0038] (2) 1) According to the weight parts of 3 parts of composite gel substance, 9 parts of lipid substance and 10 parts of water, weigh each component and set aside;

[0039] 2) Put the water and lipids weighed in step 1) in a stirrer at a stirring speed of 1000 r / min for 1 min to obtain a mixture for later use;

[0040] 3) Add the composite gel substance weighed in step 1) to the mixture in step 2) in the following order: first add sodium alginate, glucono-δ-lactone, and calcium sulfate dihydrate, and keep it at 700~ At the speed of 1000r / min, beat for 30s, then add propylene glycol alginate and maltodextrin and beat for 1~2min, finally add fucoidan and fucoxanthin and continue stirring until a uniform slurry finally appears, then Let it stand...

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Abstract

The invention relates to the technical field of food processing and discloses composition of a fat substitution and its application in meatballs. The fat substitutionis prepared from sodium alginate serving as a base material, calcium sulfate dihydrate, gluconic acid-delta-lactone, propylene glycol alginate, maltodextrin, fucoidan and fucoxanthin, wherein the sodium alginate, the calcium sulfate dihydrate and the gluconic acid-delta-lactone can form a gel substance, the propylene glycol alginate and the maltodextrin are used as a compound to be synergistic with a thickening stabilizer in use,and the fucoidan and the fucoxanthin serve as special health-carenutrient substances. By stirring the sodium alginate, the calcium sulphate dihydrate, the gluconic acid-delta-lactone, the propylene glycol alginate, the maltodextrin, the fucoidan and fucoxanthinwith water and a lipid material to form a mixture, and placement is executed so as to process a solid fatsimulant similar to fat. The product has the physical properties similar to natural fat, the used auxiliary materials have the health-care function characteristics of lowering blood sugar, lowering blood fat, losing weight and the like and can be applied to meatballs to serve as a fat substitution. The fat content in the meatballs is reduced,the health hazard caused by its excessive calorie is reduced, and it is showed through itssensory evaluationthat themeat pellets using the fat substitution are not significantly different from the meat pellets containing non-substituted fat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the preparation and application of fat substitutes. Background technique [0002] In today's society, people pay more attention to dietary health while paying attention to the taste of food itself. Fat plays a big role in our daily nutritional diet. On the one hand, it can give meat products special flavor, excellent texture and good sensory properties. On the other hand, it is also an important source of human energy, essential fatty acids and fat-soluble vitamins. source. However, if you take in too much fat, it will easily cause diseases such as cardiovascular disease, obesity and certain cancers, which will seriously affect people's life, study and work. The pursuit of health, low fat and high dietary fiber has become a popular trend. Therefore, it is imperative to develop fat substitutes that can reduce fat content and improve sensory qualities such as water reten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/256A23L29/30
CPCA23L29/04A23L29/256A23L29/30
Inventor 林成彬董晓王斌辛舟生赵丽
Owner SHANDONG JIEJING GROUP CORP
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