CN106722476A - Fat substitute and preparation method and application containing orange peel active component - Google Patents
Fat substitute and preparation method and application containing orange peel active component Download PDFInfo
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- CN106722476A CN106722476A CN201611138475.2A CN201611138475A CN106722476A CN 106722476 A CN106722476 A CN 106722476A CN 201611138475 A CN201611138475 A CN 201611138475A CN 106722476 A CN106722476 A CN 106722476A
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- orange peel
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- bamboo shoots
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- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 49
- 239000003778 fat substitute Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 241001330002 Bambuseae Species 0.000 claims abstract description 34
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 33
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 33
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 33
- 239000011425 bamboo Substances 0.000 claims abstract description 33
- 239000001913 cellulose Substances 0.000 claims abstract description 33
- 229920002678 cellulose Polymers 0.000 claims abstract description 33
- 229930091371 Fructose Natural products 0.000 claims abstract description 30
- 239000005715 Fructose Substances 0.000 claims abstract description 30
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 19
- 235000009566 rice Nutrition 0.000 claims abstract description 19
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 16
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 235000011187 glycerol Nutrition 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000209094 Oryza Species 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000009413 insulation Methods 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 13
- 238000006243 chemical reaction Methods 0.000 claims description 13
- 238000013268 sustained release Methods 0.000 claims description 13
- 239000012730 sustained-release form Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000292 calcium oxide Substances 0.000 claims description 7
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- 239000006210 lotion Substances 0.000 claims description 6
- FDRCDNZGSXJAFP-UHFFFAOYSA-M sodium chloroacetate Chemical compound [Na+].[O-]C(=O)CCl FDRCDNZGSXJAFP-UHFFFAOYSA-M 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 230000006837 decompression Effects 0.000 claims description 4
- 238000000967 suction filtration Methods 0.000 claims description 4
- 235000015170 shellfish Nutrition 0.000 claims description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 12
- 239000001814 pectin Substances 0.000 abstract description 11
- 229920001277 pectin Polymers 0.000 abstract description 11
- 235000010987 pectin Nutrition 0.000 abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
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- 239000011575 calcium Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
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- 239000002253 acid Substances 0.000 abstract description 2
- 229910001425 magnesium ion Inorganic materials 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
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- 230000015572 biosynthetic process Effects 0.000 abstract 1
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- 150000001720 carbohydrates Chemical class 0.000 description 4
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- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 4
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- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 244000276331 Citrus maxima Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
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- BDWFYHUDXIDTIU-UHFFFAOYSA-N ethanol;propane-1,2,3-triol Chemical compound CCO.OCC(O)CO BDWFYHUDXIDTIU-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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- 239000003349 gelling agent Substances 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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- 230000000007 visual effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The step of carrying, concentrate, adjusting the step of pH prepares fructose concentrating liquid and preparing carboxymethylated bamboo shoots cellulose system the invention discloses a kind of preparation method of the fat substitute containing orange peel active component, including the enzyme that goes out, acid.Add in glycerine and ethanol water to carboxymethylated bamboo shoots cellulose system, after dispersed with stirring is uniform, be added to fructose concentrating liquid, standing forms gel, as containing the fat substitute of orange peel active component.The fat substitute containing orange peel active component prepared the invention also discloses the above method and its application in rice made products preparation.The present invention is extracting pectin and is both being not required to separate calcium, magnesium ion when preparing carboxymethylated bamboo shoots cellulose system, is also not required to be purified by adding ethanol or hydrochloric acid precipitation, but by both mix and in the presence of ethanol formation high intensity gel.Preparation method is simple, cost is relatively low, and the fat substitute gel strength for preparing is big, good moldability, emulsibility are strong.
Description
Technical field
The invention belongs to technical field of food science, more particularly to fat substitute and system containing orange peel active component
Preparation Method and application.
Background technology
On the one hand the reform and opening-up of nearly 40 years and stable development are greatly promoted our people's growth in the living standard,
On the other hand association brings a series of diseases such as increasingly serious overweight and problem of obesity, cerebral thrombus, hypertension and increases increasingly again
Many, the obesity trend that becomes younger is obvious.The generation and development of these problems, on the one hand make one gradually to recognize excessive intake fat
Harm, trigger people it is more and more sensitive to fat content in food, on the other hand make one that gradually visual angle is extended to and can be subtracted
The intake of few fat can be met in the product research of people's mouthfeel demand again, and therefore fat substitute just arises at the historic moment.It is excellent
Fat substitute it is edible after the total amount of heat that people take in can be made to be maintained at relatively low water on the premise of food excellent texture is kept
Put down without hunger, make to be in vivo fat without unnecessary converting heat.
Fat substitute in the market is broadly divided into 4 classes：Lipid substrate, protein matrix, carbohydrate matrix
With compound fat substitute.Weighed from the requirement of substitute, lipid substrate fat substitute is truly for fat
Product, possess with fatty almost identical quality, it has the disadvantage still to maintain heat higher；Because heat is relatively low, security
Good and raw material sources are abundant, and carbohydrate matrix and protein matrix fat substitute are higher by approval.China is in fat
The direction of substitute area research is concentrated mainly on the starch and soluble dietary fiber in protein and carbohydrate
It is the field of raw material.As Chinese patent literature CN201510373052.8 discloses a kind of rice bran dietary fiber fat substitute
Preparation technology；Chinese patent literature CN201310164730.0 discloses a kind of processing method of starch-based fat substitute；In
State patent document CN201110138230.0 discloses one kind rice starch and prepares the fat substituted object space of low DE value maltodextrin
Method；Chinese patent literature CN201310361741.8 discloses a kind of inulin fat substitute；Chinese patent literature
CN200810235930.X is disclosed one kind and is added water by wheat bran, and heating extraction water soluble ingredient prepares fat substitute
Method.
Pectin be hydroxyl by the linear polygalacturonic acid of different degrees of esterification and poly- L- rhamnoses galacturonic acid, it
It is the important carbohydrate matrix fat substitute of a class.The pectin that existing pectin class fat substitute is used is more with shaddock
The pericarp of the fruits such as son, oranges and tangerines, apple is raw material, with salt acid extraction, squeeze and filter, vacuum concentration, with ethanol precipitation, then through washing
Wash, be dehydrated, dry, crush and be obtained.Platymiscium wherein under oranges and tangerines (Citrus reticulata Blanco) category Rutaceae
Fruit, originates in the southern subtropical zone ground such as China Fujian, Jiangxi, and its skin contains abundant pectin, for the ideal for producing pectin is former
Material.It is time-consuming more long but the art methods that pectin is extracted from above-mentioned pericarp are cumbersome, it is relatively costly for fat substitute.
The content of the invention
A technical problem to be solved by this invention is to provide a kind of fat substitute containing orange peel active component
Preparation method, the method is simple to operate, it is time-consuming less, low cost, the fat substitute for preparing have gel strength higher,
Good moldability, emulsibility are strong.
What second technical problem to be solved by this invention was to provide that a kind of above method prepares lives containing orange peel
The fat substitute of property composition.
3rd technical problem to be solved by this invention is to provide a kind of fat substitute containing orange peel active component
Application in rice made products preparation.
To solve above-mentioned first technical problem, the technical scheme is that：
A kind of preparation method of the fat substitute containing orange peel active component, comprises the following steps：
1) the fresh orange peel of 1000 weight portions is first cut into particle, is put into water, be heated to 85~100 DEG C, insulation 5~
30min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 45~60 DEG C of hot water, until washing lotion is colourless
Afterwards, then juice is pressed, obtains pretreatment orange peel；
2) by solid-liquid ratio 1:(10~40) will pre-process the aqueous tartaric acid solution that orange peel adds mass fraction to be 1~3%
In, ultrasonically treated 3~10min after being heated to 40~60 DEG C；
3) filter, cool down, concentrate the filtrate to the 20~50% of its volume, adjustment pH is 1~1.5%, obtains pectin concentration
Liquid, it is standby；
4) by ethanol that the mass fraction that the NaOH of 1~2 weight portion is dissolved in 10~40 weight portions is 65~95%
In the aqueous solution, the bamboo shoots cellulose of 1~3 weight portion is added, in 20~40 DEG C of 60~120min of basification, add 1~4 weight
The monoxone of part, is to slowly warm up to 50~60 DEG C, and 20~40min of insulation reaction adds sustained release alkali, in 50~60 DEG C of ultrasonic reactions
3~10min, obtains carboxymethylated bamboo shoots cellulose system；The sustained release alkali is uniformly divided by the calcium oxide of 0.5~1.5 weight portion
Dissipate and obtained in the ethanol that 2~10 weight portion mass fractions are 95%；
5) quality is added by 0.5~1% addition glycerine of fructose concentrating liquid volume and 4~8 times of volumes of fructose concentrating liquid
During fraction is 65~95% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated
Bamboo shoots cellulose system is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, stand 16~24h, shape
Into gel, as containing the fat substitute of orange peel active component.
Further, the step 1) in, particle size is 2~5mm.
Further, the step 1) in, insulation goes out the enzyme time for 10~15min.
Further, the step 2) in, the solid-liquid ratio 1:(20~30).
Further, the step 2) and step 4) in, ultrasonically treated ultrasonic power is 100~300W.
Further, the step 3) in, filter type for be centrifuged or decompression suction filtration, filtrate through depressurize spin concentration to its
The 20~35% of volume.
Further, the step 5) in, add to the ethanol water in carboxymethylated bamboo shoots cellulose system
5~6 times of volumes for fructose concentrating liquid are measured, the mass fraction of the ethanol water is 80~95%.
Be to solve above-mentioned second technical problem, present invention also offers the above method prepare containing orange peel activity
The fat substitute of composition.
To solve above-mentioned 3rd technical problem, exist present invention also offers the fat substitute containing orange peel active component
Application in rice made products preparation, the rice made products is brown rice roll, snow cake or celestial shellfish (decocting young cake).
The present invention has following beneficial effect：
1) in pectin active component in extracting orange peel, the step of removing calcium, magnesium is reduced；In prepared fructose concentrating liquid
When, it is not added with ethanol and is precipitated, simplify processing step.
2) when preparing carboxymethylated bamboo shoots cellulose system, used the ethanol disperse system of calcium oxide as sustained release alkali and
Ultrasonic wave, not only reaction condition is gentle, and carboxy methylation degree is high, side reaction is few.
3) the carboxymethylated bamboo shoots cellulose system for preparing is directly used in and prepares gel, without adding hydrochloric acid to carry out
Precipitation, further simplify technique, reduce cost.
4) introduce calcium in carboxymethylated bamboo shoots cellulose system, and contain in orange peel calcium, magnesium also into
In the fructose concentrating liquid of preparation, therefore, it is dense that the ethanol glycerine dispersion liquid of carboxymethylated bamboo shoots cellulose system is added to pectin
In contracting liquid, calcium, the introducing of magnesium ion not only counteract the pH value of fructose concentrating liquid with respect to rising to the unfavorable shadow of gel-forming
Ring, the opposite gel strength for being formed is higher.
5) gel for preparing as fat substitute when being applied to prepare rice made products, because calcic pectin in gel,
The presence of glycerine and ethanol, not only with preferable mouldability, emulsibility, and the rice made products fiber content for preparing is high,
Have the peat-reek of bamboo shoots and oranges and tangerines concurrently.
6) fat substitute for preparing be alternatively arranged as in the preparation of rice made products thickener, gelling agent, binding agent or
Stabilizer is used.
Specific embodiment
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1
1) the fresh orange peel of 1000 weight portions is first cut into the particle that size is 2~3mm, is put into water, be heated to 85
DEG C, insulation 20min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 45 DEG C of hot water, until washing lotion is nothing
After color, then juice is pressed, obtain pretreatment orange peel；
2) by solid-liquid ratio 1:40 will be heated to during pretreatment orange peel adds mass fraction to be 3% aqueous tartaric acid solution
After 40 DEG C 3~10min is processed with the ultrasonic echography that power is 200W；
3) centrifugation, cooling, concentrate the filtrate to the 40% of its volume, and it is 1% to adjust pH with the hydrochloric acid of 3mol/l, is obtained
Fructose concentrating liquid, it is standby；
4) NaOH of 1 weight portion is dissolved in the ethanol water that the mass fraction of 10 weight portions is 75%, plus
Enter the bamboo shoots cellulose of 1.5 weight portions, in 30 DEG C of basification 80min, add the monoxone of 2 weight portions, be to slowly warm up to 55
DEG C, insulation reaction 30min adds sustained release alkali, and in 55 DEG C of ultrasonic reaction 6min, the power of ultrasonic wave is 200W, obtains carboxy methylation
Bamboo shoots cellulose system；It is 95% that the sustained release alkali is dispersed in 3 weight portion mass fractions by the calcium oxide of 0.5 weight portion
Ethanol obtain；
5) it is by 0.6% addition glycerine of fructose concentrating liquid volume and 5 times of volumes addition mass fraction of fructose concentrating liquid
In 85% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated bamboo shoots cellulose
System is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 20h is stood, gel is formed, as containing mandarin orange
The fat substitute of orange peel active component.
Embodiment 2
1) the fresh orange peel of 1000 weight portions is first cut into the particle that size is 2~3mm, is put into water, be heated to 90
DEG C, insulation 15min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 50 DEG C of hot water, until washing lotion is nothing
After color, then juice is pressed, obtain pretreatment orange peel；
2) by solid-liquid ratio 1:30 will be during pretreatment orange peel adds mass fraction to be 2.5% aqueous tartaric acid solution, heating
After to 50 DEG C 8min is processed with the ultrasonic echography that power is 150W；
3) decompression suction filtration, cooling, concentrate the filtrate to the 30% of its volume, and it is 1.5% to adjust pH with the hydrochloric acid of 3mol/l,
Fructose concentrating liquid is obtained, it is standby；
4) NaOH of 2 weight portions is dissolved in the ethanol water that the mass fraction of 25 weight portions is 80%, plus
Enter the bamboo shoots cellulose of 2.5 weight portions, in 30 DEG C of basification 90min, add the monoxone of 3 weight portions, be to slowly warm up to 60
DEG C, insulation reaction 25min adds sustained release alkali, and in 60 DEG C of ultrasonic reaction 4min, the power of ultrasonic wave is 150W, obtains carboxy methylation
Bamboo shoots cellulose system；It is 95% that the sustained release alkali is dispersed in 4 weight portion mass fractions by the calcium oxide of 1.0 weight portions
Ethanol obtain；
5) it is by 0.8% addition glycerine of fructose concentrating liquid volume and 6 times of volumes addition mass fraction of fructose concentrating liquid
In 80% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated bamboo shoots cellulose
System is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 20h is stood, gel is formed, as containing mandarin orange
The fat substitute of orange peel active component.
Embodiment 3
1) the fresh orange peel of 1000 weight portions is first cut into the particle that size is 2~3mm, is put into water, be heated to boiling,
Insulation 8min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 60 DEG C of hot water, until washing lotion is for after colourless,
Juice is pressed again, obtains pretreatment orange peel；
2) by solid-liquid ratio 1:20 will be during pretreatment orange peel adds mass fraction to be 1.5% aqueous tartaric acid solution, heating
After to 60 DEG C 3min is processed with the ultrasonic echography that power is 300W；
3) decompression suction filtration, cooling, concentrate the filtrate to the 20~50% of its volume, and adjusting pH with the hydrochloric acid of 3mol/l is
1%, fructose concentrating liquid is obtained, it is standby；
4) NaOH of 1 weight portion is dissolved in the ethanol water that the mass fraction of 30 weight portions is 80%, plus
Enter the bamboo shoots cellulose of 1.5 weight portions, in 30 DEG C of basification 100min, add the monoxone of 2 weight portions, be to slowly warm up to 50
DEG C, insulation reaction 40min adds sustained release alkali, and in 50 DEG C of ultrasonic reaction 3min, the power of ultrasonic wave is 300W, obtains carboxy methylation
Bamboo shoots cellulose system；It is 95% that the sustained release alkali is dispersed in 3 weight portion mass fractions by the calcium oxide of 0.5 weight portion
Ethanol obtain；
5) it is by 1% addition glycerine of fructose concentrating liquid volume and 8 times of volumes addition mass fraction of fructose concentrating liquid
In 80% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated bamboo shoots cellulose
System is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 16h is stood, gel is formed, as containing mandarin orange
The fat substitute of orange peel active component.
Embodiment 4
1) the fresh orange peel of 1000 weight portions is first cut into the particle that size is 2~3mm, is put into water, be heated to 90
DEG C, insulation 15min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 60 DEG C of hot water, until washing lotion is nothing
After color, then juice is pressed, obtain pretreatment orange peel；
2) by solid-liquid ratio 1:20 will be heated to during pretreatment orange peel adds mass fraction to be 3% aqueous tartaric acid solution
After 50 DEG C 5min is processed with the ultrasonic echography that power is 200W；
3) centrifugation, cooling, concentrate the filtrate to the 30% of its volume, and it is 1% to adjust pH with the hydrochloric acid of 3mol/l, is obtained
Fructose concentrating liquid, it is standby；
4) NaOH of 2 weight portions is dissolved in the ethanol water that the mass fraction of 30 weight portions is 85%, plus
Enter the bamboo shoots cellulose of 3 weight portions, in 30 DEG C of basification 60min, add the monoxone of 4 weight portions, be to slowly warm up to 50 DEG C,
Insulation reaction 40min, adds sustained release alkali, and in 50 DEG C of ultrasonic reaction 5min, the power of ultrasonic wave is 200W, obtains carboxymethylated bamboo
Bamboo shoot cellulose system；The sustained release alkali is dispersed in the second that 10 weight portion mass fractions are 95% by the calcium oxide of 1 weight portion
Alcohol is obtained；
5) it is by 0.5 addition glycerine of fructose concentrating liquid volume and 4 times of volumes addition mass fraction of fructose concentrating liquid
In 95% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated bamboo shoots cellulose
System is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 20h is stood, gel is formed, as containing mandarin orange
The fat substitute of orange peel active component.
Embodiment 5
The fat substitute containing orange peel active component that above-described embodiment 4 is prepared is used to prepare brown rice snow cake.
The raw material for preparing brown rice snow cake is made up of three parts：1) main material；2) auxiliary material；3) surface coating, it is major ingredient, auxiliary
Percentage by weight between material and flavoring is 63%, 23% and 14%.Wherein, in main material：Coarse rice powder 55%, milled rice flour
3%th, glutinous rice flour 18%, the fat substitute 0.2% containing orange peel active component, white granulated sugar 16%, salt 7.8%；In auxiliary material：
Fat substitute 92%, salt 6%, monosodium glutamate 1.5%, the sapidity nucleotide disodium 0.5%；In flavoring：Gelatin water 33%, Icing Sugar
67%；Described gelatin water is made up of 2.5% gelatin and 97.5% water.
The preparation method of the brown rice snow cake comprises the following steps：
(1) brown rice is crushed to particle diameter and is not more than 80 mesh, be transported in steaming machine, while the essence in being sequentially added into major ingredient
Ground rice, glutinous rice flour, the fat substitute containing pomelo peel active component, white granulated sugar, salt, are stirred by steaming machine, stirring
The water of coarse rice powder weight 5% is added after 15 seconds, is heated by steam, steaming gelatinization time is 8 minutes, steam pressure is
0.04MPa, temperature is 110 DEG C, and being made gelatinization rice group input refiner carries out next step processing.
(2) auxiliary material is added into refiner, auxiliary material and gelatinization rice is rolled into a ball by refiner kneaded together, be cooled to 30 DEG C
Hereinafter, while discharging the steam bubble of gelatinization meter Tuan Li, meter Tuan Chu bases are made.
(3) meter Tuan Chu bases are transported in forming machine hopper, by suppressing dough sheet, die forming, are made variously-shaped
Raw embryo.
(4) after through drying, damping, baking and seasoning, that is, brown rice snow cake finished product is obtained.
The brown rice snow cake good moldability, fiber content is high, fat content is low, with preferable taste and flavor.
Claims (10)
1. a kind of preparation method of the fat substitute containing orange peel active component, it is characterised in that：Comprise the following steps：
1) the fresh orange peel of 1000 weight portions is first cut into particle, is put into water, be heated to 85~100 DEG C, insulation 5~
30min carries out the enzyme that goes out, the step of pressure is then repeated removing juice and rinsed with 45~60 DEG C of hot water, until washing lotion is colourless
Afterwards, then juice is pressed, obtains pretreatment orange peel；
2) by solid-liquid ratio 1:(10~40) will be pre-processed during orange peel adds mass fraction to be 1~3% aqueous tartaric acid solution, plus
Heat is to ultrasonically treated 3~10min after 40~60 DEG C；
3) filter, cool down, concentrate the filtrate to the 20~50% of its volume, adjustment pH is 1~1.5%, obtains fructose concentrating liquid, standby
With；
4) it is ethanol that the mass fraction that the NaOH of 1~2 weight portion is dissolved in 10~40 weight portions is 65~95% is water-soluble
In liquid, the bamboo shoots cellulose of 1~3 weight portion is added, in 20~40 DEG C of 60~120min of basification, add 1~4 weight portion
Monoxone, is to slowly warm up to 50~60 DEG C, 20~40min of insulation reaction, adds sustained release alkali, in 50~60 DEG C of ultrasonic reactions 3~
10min, obtains carboxymethylated bamboo shoots cellulose system；The sustained release alkali is dispersed in by the calcium oxide of 0.5~1.5 weight portion
2~10 weight portion mass fractions are that 95% ethanol is obtained；
5) mass fraction is added by 0.5~1% addition glycerine of fructose concentrating liquid volume and 4~8 times of volumes of fructose concentrating liquid
In for 65~95% ethanol water to carboxymethylated bamboo shoots cellulose system, it is sufficiently stirred for so that carboxymethylated bamboo shoots
Cellulose system is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 16~24h is stood, form solidifying
Glue, as containing the fat substitute of orange peel active component.
2. the preparation method of the fat substitute containing orange peel active component according to claim 1, it is characterised in that：Institute
State step 1) in, particle size is 2~5mm.
3. the preparation method of the fat substitute containing orange peel active component according to claim 1 and 2, its feature exists
In：The step 1) in, insulation goes out the enzyme time for 10~15min.
4. the preparation method of the fat substitute containing orange peel active component according to claim 1 and 2, its feature exists
In：The step 2) in, the solid-liquid ratio 1:(20~30).
5. the preparation method of the fat substitute containing orange peel active component according to claim 1 and 2, its feature exists
In：The step 2) and step 4) in, ultrasonically treated ultrasonic power is 100~300W.
6. the preparation method of the fat substitute containing orange peel active component according to claim 1 and 2, its feature exists
In：The step 3) in, filter type for be centrifuged or decompression suction filtration, filtrate through depressurize spin concentration to its volume 20~
35%.
7. the preparation method of the fat substitute containing orange peel active component according to claim 1 and 2, its feature exists
In：The step 5) in, it is fructose concentrating liquid to add to the amount of the ethanol water in carboxymethylated bamboo shoots cellulose system
5~6 times of volumes, the mass fraction of the ethanol water is 80~95%.
8. the fat substitute containing orange peel active component that prepared by any one of claim 1 to 7 methods described.
9. application of the fat substitute containing orange peel active component described in claim 8 in rice made products preparation.
10. application of the fat substitute containing orange peel active component described in claim 9 in rice made products preparation, its feature
It is：The rice made products is brown rice roll, snow cake or celestial shellfish.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109730300A (en) * | 2019-03-01 | 2019-05-10 | 华中农业大学 | A kind of method and a kind of starch gel hardening agent and its application preparing starch gel hardening agent low in calories with citrus peel residue |
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| CN109730300A (en) * | 2019-03-01 | 2019-05-10 | 华中农业大学 | A kind of method and a kind of starch gel hardening agent and its application preparing starch gel hardening agent low in calories with citrus peel residue |
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