CN113208098A - Fat substitute and preparation method and application thereof - Google Patents
Fat substitute and preparation method and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- 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
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Abstract
The invention discloses a fat substitute and a preparation method and application thereof, belonging to the technical field of food processing; the method for preparing the fat substitute by utilizing the compounding and emulsifying technology of the hydrophilic colloid comprises the following steps: compounding hydrophilic colloid, adding oil and stirring, adding water for emulsification, homogenizing, cooling to form weak gel, and heating to form thermal irreversible gel; by adopting an emulsification technology, the compound colloid and the vegetable oil are mixed together, so that not only is uniform and fine weak gel formed, but also after being heated, the heat irreversible gel with the hardness similar to that of the pork fat and the elasticity slightly stronger than that of the pork fat can be formed. According to the preparation method, the composite colloid and the vegetable oil are mixed and emulsified to form the gel fat substitute, and the prepared fat substitute is added into the meat product to prepare the low-fat healthy meat product, so that the fat content in the meat product can be obviously reduced, the taste and the nutritional value of the meat product can be kept and improved, and meanwhile, the low-fat healthy meat product has a certain healthy effect and good popularization and application values.
Description
Technical Field
The invention relates to a preparation method and application of a fat substitute, in particular to a fat substitute and a preparation method and application thereof, and belongs to the technical field of food processing.
Background
Fat is an indispensable macronutrient in human diet, not only can provide energy and essential fatty acid for human bodies, but also can be a carrier of fat-soluble vitamins, and simultaneously can endow meat products with special flavor, excellent texture and good organoleptic properties, thereby playing an important role in the meat products. The world health organization has issued a series of reports in recent years, and there is evidence that dietary lipid intake has a significant positive correlation with some chronic diseases (such as ischemic heart disease, atherosclerosis, some cancers, etc.). In particular, animal fats containing a large amount of saturated fatty acids are considered to be a direct cause of these chronic diseases. Therefore, how to reduce the intake of animal fat in the diet becomes a hot problem for research in the nutritional and food processing communities in recent years, and is concerned and researched by more and more experts.
The development of low-fat meat products is one of the current research hotspots for meat products. The U.S. Food and Drug Administration (FDA) and the U.S. department of agricultural equipment safety and detection (USDA-FSIS) define a low fat meat product as a meat product with a fat content of less than 10%. At present, the fat content of meat products is about 20-30%, and the meat products mainly have the effects of emulsifying, reducing maturation loss, improving water retention capacity and chewiness and the like. Numerous studies indicate that juicy and smooth mouthfeel and good elasticity and slicing property of the meat product are related to higher fat content in the meat product, and the sensory advantages of high-fat meat products are more obvious and prominent. Simply reducing the fat content of meat products inevitably leads to problems of reduced mouthfeel, reduced flavor, rough texture and the like, thereby affecting the acceptability of consumers to the products. Therefore, the research on suitable fat substitutes can not only effectively reduce the fat content of the meat products, but also maintain the sensory quality of the meat products endowed by the fat.
Fat substitutes can generally be classified into the following 3 general categories: fat substitutes based on carbohydrates; fat substitutes with protein as matrix; fat is a fat substitute for the matrix. Although fat substitutes have been developed for many years, the fat substitutes still have the problems of being indigestible, influencing the nutritional value of products, being not high-temperature resistant, having poor flavor and the like, and limit the large-scale application of the fat substitutes.
Disclosure of Invention
The purpose of the invention is: the fat substitute is prepared by a preparation method of utilizing the compounding and emulsifying technology of hydrophilic colloid, and the prepared fat substitute is added into a meat product to prepare a low-fat healthy meat product, so that the fat content in the meat product can be obviously reduced, the mouthfeel and the nutritional value of the meat product can be kept and improved, and a certain healthy effect is achieved.
In order to achieve the purpose, the invention adopts the following technical scheme: a method of preparing a fat substitute, the method comprising the steps of:
s1, compounding of hydrophilic colloid: selecting flaxseed gum, sanzan gum, konjac glucomannan and sodium alginate as ingredients, weighing according to a formula proportion of 1-3: 2-4: 6-10: 4-8, and uniformly mixing to prepare hydrophilic colloid;
s2, oiling and stirring: according to the hydrocolloid: vegetable oil = 1: weighing the vegetable oil according to the formula proportion of 10-20, adding the uniformly mixed hydrophilic colloid in the S1 into the vegetable oil, and chopping and stirring the mixture at a low speed by using an UltraturraxT-10b high-speed shearing machine until the mixture is uniformly dispersed to form a suspension;
s3, adding water for emulsification: according to the hydrocolloid: vegetable oil: cassava starch: deionized water = 1: 10-20: 3-10: weighing deionized water and cassava starch according to a formula proportion of 20-50, adding the weighed deionized water into a suspension which is uniformly dispersed in S2, chopping at a low speed by using an UltraturraxT-10b high-speed shearing machine to form a viscous emulsion, adding the weighed cassava starch, chopping at a high speed by using an UltraturraxT-10b high-speed shearing machine to form an emulsion after uniformly chopping at a low speed;
s4, homogenizing: carrying out two-stage homogenization on the emulsified liquid in the S3 at room temperature by respectively using an APV-1000 high-pressure homogenizer at 25MPa and 10 MPa;
s5, cooling: placing the homogenized emulsion in S4 at 0-4 deg.C, standing for 2-4h, and coagulating into milky weak gel;
s6, heating: the weak gel cooled in S5 was filled in a beaker and heated in a boiling water bath for 15-30min to form a hot irreversible gel.
In the step S3, the water adding emulsification process includes the following specific steps:
s3-1, adding weighed deionized water into the suspension evenly dispersed in S2, and chopping and stirring for 1-2 min at low speed by using a shearing machine until the emulsion is viscous;
and S3-2, adding the weighed cassava starch, uniformly chopping and stirring at a low speed for 1-2 min by using a shearing machine, and then chopping and stirring at a high speed for 2-3 min until the emulsion is uniform, fine and smooth and has milky luster, and discharging.
In step S6, the cooled weak gel is filled in a beaker and heated in a boiling water bath for 15-30 min.
The fat substitute is obtained by preparing the heat irreversible gel by the preparation method.
The fat substitute is added into the meat product according to a certain dosage to prepare the low-fat meat product, and the sensory, texture, water retention and nutritional value of the meat product can be improved.
The hot irreversible gel prepared by the preparation method is cooled, the texture of the gel is measured by adopting a Brookfield texture analyzer, and the texture characteristics of the fat substitute are verified by comparing with the texture of the heated pork fat.
The invention has the beneficial effects that:
1) the preparation method of the invention utilizes the synergistic effect of the hydrophilic colloid, and uniformly mixes different hydrophilic colloid ingredients (flaxseed gum, sanzan gum, konjac glucomannan and sodium alginate) according to the formula proportion to prepare the compound colloid with the synergistic effect, and greatly improves the emulsification effect.
2) The preparation method of the invention mixes and chops the hydrophilic colloid with the vegetable oil before emulsification, and the hydrophilic colloid is dispersed in the vegetable oil, thereby not only improving the emulsification effect of the hydrophilic colloid, but also avoiding the phenomenon that the hydrophilic colloid is aggregated and difficult to dissolve after water is added in the subsequent step.
3) According to the preparation method, the good emulsification effect of the compound gum is utilized, the hydrophilic colloid, the vegetable oil, the cassava starch and the deionized water are mixed and emulsified according to a certain formula proportion, the uniform and fine weak gel at a low temperature is prepared, and the heat irreversible gel with the hardness similar to that of the pork fat and the elasticity slightly stronger than that of the pork fat can be formed after heating.
4) The homogenization step in the preparation method ensures the fine mouthfeel and good stability of the emulsion, and the cooling step ensures the complete emulsification of the hydrophilic colloid and the vegetable oil, thereby increasing the stability in the later period.
5) The fat substitute prepared by the preparation method can be applied to meat products to prepare low-fat healthy meat products, can remarkably reduce the fat content in the meat products, can keep and improve the mouthfeel and the nutritional value of the meat products, and has certain healthy effect.
Drawings
FIG. 1 is a flow chart of the production process of the present invention;
FIG. 2 is a gel texture of a fat substitute prepared using the preparation method of the present invention;
FIG. 3 shows the effect of the fat substitute prepared by the preparation method of the present invention in meat products.
Detailed Description
The invention is further explained below with reference to the figures and the embodiments.
Example (b): as shown in fig. 1 to 3, the preparation method of the fat substitute of the present invention comprises the following steps:
s1, compounding of hydrophilic colloid: selecting flaxseed gum, sanzan gum, konjac glucomannan and sodium alginate as ingredients, weighing according to a formula proportion of 1-3: 2-4: 6-10: 4-8, and uniformly mixing to prepare hydrophilic colloid;
s2, oiling and stirring: according to the hydrocolloid: vegetable oil = 1: weighing the vegetable oil according to the formula proportion of 10-20, adding the uniformly mixed hydrophilic colloid in the S1 into the vegetable oil, and chopping and stirring the mixture at a low speed by using an UltraturraxT-10b high-speed shearing machine until the mixture is uniformly dispersed to form a suspension;
s3, adding water for emulsification: according to the hydrocolloid: vegetable oil: cassava starch: deionized water = 1: 10-20: 3-10: weighing deionized water and cassava starch according to a formula proportion of 20-50, adding the weighed deionized water into a suspension which is uniformly dispersed in S2, chopping and stirring the suspension at a low speed for 1-2 min by using an UltraturraxT-10b high-speed shearing machine until an emulsion is viscous, adding the weighed cassava starch, chopping and stirring the suspension at a low speed for 1-2 min by using an UltraturraxT-10b high-speed shearing machine for uniform, and then chopping and stirring the emulsion at a high speed for 2-3 min until the emulsion is uniform, fine and smooth and has milky luster;
s4, homogenizing: carrying out two-stage homogenization on the emulsified liquid in the S3 at room temperature by respectively using an APV-1000 high-pressure homogenizer at 25MPa and 10 MPa;
s5, cooling: placing the homogenized emulsion in S4 at 0-4 deg.C, standing for 2-4h, and coagulating into milky weak gel;
s6, heating: the weak gel cooled in S5 was filled in a beaker and heated in a boiling water bath for 15-30min to form a hot irreversible gel.
Preferred embodiment 1 of the present invention: the method comprises the following steps:
s1, compounding of hydrophilic colloid: weighing a certain amount of flaxseed gum, sanzang gum, konjac glucomannan and sodium alginate according to formula proportions of 10 parts, 15 parts, 45 parts and 30 parts respectively, and uniformly mixing to prepare hydrophilic colloid;
s2, oiling and stirring: according to the hydrocolloid: vegetable oil = 1: 15, weighing the vegetable oil according to the formula proportion, adding the uniformly mixed hydrophilic colloid in the S1 into the vegetable oil, and chopping at a low speed by using an UltraturraxT-10b high-speed shearing machine until the hydrophilic colloid is uniformly dispersed to form a suspension;
s3, adding water for emulsification: according to the hydrocolloid: vegetable oil: cassava starch: deionized water = 1: 15: 5: weighing deionized water and cassava starch according to a formula proportion of 50, adding the weighed deionized water into a suspension which is uniformly dispersed in S2, chopping and stirring the suspension at a low speed for 2min by using an UltraturraxT-10b high-speed shearing machine until an emulsion is viscous, adding the weighed cassava starch, chopping and stirring the suspension at a low speed for 1-2 min uniformly by using an UltraturraxT-10b high-speed shearing machine, and then chopping and stirring the emulsion at a high speed for 3min until the emulsion is uniform, fine and smooth and has milky luster;
s4, homogenizing: carrying out two-stage homogenization on the emulsified liquid in the S3 at room temperature by respectively using an APV-1000 high-pressure homogenizer at 25MPa and 10 MPa;
s5, cooling: placing the homogenized emulsion in S4 at 0-4 deg.C, standing for 4h, and coagulating into milky weak gel;
s6, heating: the weak gel cooled in S5 was filled in a beaker and heated in a boiling water bath for 30min to form a hot irreversible gel.
The fat substitute is obtained by preparing the heat irreversible gel by the preparation method.
The hot irreversible gel prepared by the preparation method is cooled, and then the texture of the gel is measured by adopting a Brookfield texture analyzer, and meanwhile, the texture of the gel is compared with the texture of the heated pork fat. The results are shown in FIG. 2, in which the gel strength of the heated pork fat is 267, the elasticity is 0.78, and the gel strength of the fat substitute prepared from the vegetable oil is 269, the elasticity is 0.8; the hardness of the fat substitute is similar to that of the pork fat, the elasticity is slightly strong, and the fat substitute is fresh and cool in taste and is not greasy relative to the pork fat.
The fat substitute prepared by the preparation method is added into meat products and ham sausages, so that the product added with the fat substitute has a more compact structure and stronger chewing feeling; when the fat substitute is added into the roasted sausage, the product added with the fat substitute has stronger chewing feeling and more sufficient meat feeling. When the additive is added into a low-fat meat product, the fat content can be obviously reduced, the fat content in a common meat product is 10.3 percent, the fat content in an additive fat substitute is 6.5 percent, and the additive fat substitute also has a certain improvement effect on the texture, wherein the numerical values of hardness, elasticity and fracture number are all larger than those of the common meat product, as shown in figure 3.
According to the method, the fat substitute is prepared by adopting the compounding and emulsifying technology of hydrophilic colloid, the heat irreversible gel with the hardness similar to that of the pig fat and the elasticity slightly stronger than that of the pig fat can be formed after heating, and the prepared fat substitute is added into the meat product to prepare the low-fat healthy meat product, so that the fat content in the meat product can be obviously reduced, the taste and the nutritional value of the meat product can be kept and improved, and a certain health effect is achieved.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered within the scope of the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (6)
1. A method for preparing a fat substitute, which is characterized by comprising the following steps: the preparation method comprises the following steps:
s1, compounding of hydrophilic colloid: selecting flaxseed gum, sanzan gum, konjac glucomannan and sodium alginate as ingredients, weighing according to a formula proportion of 1-3: 2-4: 6-10: 4-8, and uniformly mixing to prepare hydrophilic colloid;
s2, oiling and stirring: according to the hydrocolloid: vegetable oil = 1: weighing the vegetable oil according to the formula proportion of 10-20, adding the uniformly mixed hydrophilic colloid in the S1 into the vegetable oil, and chopping and stirring at a low speed by using a shearing machine until the hydrophilic colloid is uniformly dispersed to form a suspension;
s3, adding water for emulsification: according to the hydrocolloid: vegetable oil: cassava starch: deionized water = 1: 10-20: 3-10: weighing deionized water and tapioca starch according to a formula proportion of 20-50, adding the weighed deionized water into a suspension which is uniformly dispersed in S2, chopping and stirring the suspension at a low speed by using a shearing machine to form a viscous emulsion, adding the weighed tapioca starch, chopping and stirring the emulsion at a high speed after uniformly chopping the emulsion at a low speed by using the shearing machine to form an emulsion;
s4, homogenizing: carrying out two-stage homogenization on the emulsified liquid in the S3 at room temperature by using a high-pressure homogenizer at 25MPa and 10MPa respectively;
s5, cooling: placing the homogenized emulsion in S4 at 0-4 deg.C, standing for 2-4h, and coagulating into milky weak gel;
s6, heating: the weak gel cooled in S5 was filled in a beaker and heated in a boiling water bath to form a hot non-reversible gel.
2. The method of claim 1, wherein: in the step S3, the water adding emulsification process includes the following specific steps:
s3-1, adding weighed deionized water into the suspension evenly dispersed in S2, and chopping and stirring for 1-2 min at low speed by using a shearing machine until the emulsion is viscous;
and S3-2, adding the weighed cassava starch, uniformly chopping and stirring at a low speed for 1-2 min by using a shearing machine, and then chopping and stirring at a high speed for 2-3 min until the emulsion is uniform, fine and smooth and has milky luster, and discharging.
3. The method of claim 1, wherein: in step S6, the cooled weak gel is filled in a beaker and heated in a boiling water bath for 15-30 min.
4. A fat substitute is obtained by preparing a thermally irreversible gel by the method of any one of claims 1 to 3.
5. Use of the fat substitute according to claim 4 in meat products.
6. Use according to claim 5, wherein the food product is a low-fat meat product.
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| CN114176214A (en) * | 2021-12-17 | 2022-03-15 | 西华大学 | Preparation method of fat substitute using lemon pectin as matrix |
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