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Preparation method of starch-based emulsion filled gel fat mimetic

A fat simulant and starch-based technology, which is applied in the field of food processing, can solve the problems of poor fat simulation effect, achieve the effects of lower viscosity, less energy consumption, and reduce aging phenomenon

Pending Publication Date: 2020-12-08
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the technical defects of the prior art, and provides a method for preparing a starch-based emulsion-filled gel fat simulant, so as to solve the technical problem that the conventional starch-based emulsion-filled gel has a poor simulation effect on fat

Method used

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  • Preparation method of starch-based emulsion filled gel fat mimetic
  • Preparation method of starch-based emulsion filled gel fat mimetic
  • Preparation method of starch-based emulsion filled gel fat mimetic

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method for preparing a starch-based emulsion-filled gel fat simulant.

[0036] (1) Emulsification: After mixing the oil phase, water and emulsifier, homogenize twice through a homogenizer at 30Mpa to obtain a stable O / W emulsion.

[0037] (2) Rice starch is used as raw material, add water to make starch milk, put it into a vacuum packaging bag, shake it well, put it into an ultra-high pressure treatment device, set the pressure at 400MPa, and carry out ultra-high pressure treatment for 10 minutes, and the temperature in the high-pressure chamber is maintained at 25°C. Add 0.1% (0.1g enzyme / per 100g starch) of medium temperature α-amylase with an enzyme activity of 800FAU / g to the treated starch milk, control pH 6.0-6.5, keep it warm at 50°C for 5 minutes, add NaOH to inactivate the enzyme, and put Dry in an oven at 50°C and grind through a 100-mesh sieve.

[0038] (3) The starch in step (2), water and the emulsion obtained in step (1) are shaken and mixed evenly, an...

Embodiment 2

[0043] A method for preparing a starch-based emulsion-filled gel fat simulant.

[0044] (1) Emulsification: After mixing the oil phase, water and emulsifier, homogenize twice through a homogenizer at 30Mpa to obtain a stable O / W emulsion.

[0045] (2) Rice starch is used as raw material, add water to make starch milk, put it into a vacuum packaging bag, shake it well, put it into an ultra-high pressure treatment device, set the pressure at 200MPa, and carry out ultra-high pressure treatment for 20 minutes. The temperature in the high-pressure chamber is maintained at 25°C. Add 0.1% (0.1g enzyme / per 100g starch) to the treated starch milk with an enzyme activity of 800FAU / g medium-temperature α-amylase, control the pH to 6.0-6.5, keep it at 50°C for 20 minutes, add NaOH to inactivate the enzyme and put Dry in an oven at 50°C and grind through a 100-mesh sieve.

[0046] (3) The starch in step (2), water and the emulsion obtained in step (1) are shaken and mixed evenly, and the...

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Abstract

The invention provides a preparation method of a starch-based emulsion filled gel fat mimetic. According to the technical scheme, natural edible starch is used as a raw material and is treated by a high-pressure assisted enzyme method; an oil phase, an emulsifier and water are used as raw materials and subjected to homogenization treatment to obtain a stable oil-in-water emulsion; and the treatedstarch, emulsion and water are uniformly mixed, and microwave heating treatment and cooling are carried out to obtain a finished product. In the preparation method, the starch gel modified by the high-pressure assisted enzymatic method has good softness, the gel strength is reduced, the viscosity is reduced, and the starch gel has a better effect of simulating the smooth taste of fat; microwave heat treatment can reduce the aging phenomenon of the starch and improve the stability, and meanwhile, the microwave heating time is short and the energy consumption is low; and the starch-based emulsion filled gel not only realizes mimesis of fat, but also does not change the chemical properties of an oil phase, can be used as a carrier of a fat-soluble active matter, can be used in the fields of food, medicine and the like, and achieves the effects of slow release, controlled release and fat mimesis.

Description

technical field [0001] The invention relates to the technical fields of food processing and medicine, in particular to a method for preparing a starch-based emulsion-filled gel fat simulant. Background technique [0002] The consumption trend of low-fat or fat-free foods is increasing year by year, and the research and development of fat mimics has always been the focus of attention in the fields of food and biomedicine. Simulating the creamy taste endowed by fat and the carrying function of fat-soluble flavor substances is the focus and focus of research on fat substitutes. Emulsion-filled gel is a new type of gel system containing emulsion droplets; its high water-holding gel network makes it fluid and easy to spread, showing fat-like lubricating properties; The emulsion core can carry fat-soluble components and affect the release of fat-soluble components by controlling the large deformation properties of the gel. The properties of emulsion-filled gels are influenced by...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L5/10A23L33/125C12P19/04C12P19/14
CPCA23L29/35A23L33/125A23L5/17A23L5/15C12P19/14C12P19/04A23V2002/00A23V2200/124Y02W90/10
Inventor 万婕张晓
Owner NANCHANG UNIV
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