CN108926003A - A kind of preparation method of wheat bran insoluble diedairy fiber fat substitute - Google Patents

Abstract

The present invention provides a kind of preparation method of wheat bran insoluble diedairy fiber fat substitute, specifically includes following steps：(1) it is crushed boiling；(2) it alkalizes；(3) it is etherified；(4) washing and drying；Wheat bran insoluble diedairy fiber fat substitute can be prepared, fat substitute produced by the present invention has biggish promotion, especially water washing operations very big to emulsibility promotion in the performance parameter of retentiveness, holding oiliness, emulsibility.

Description

A preparation method of wheat bran insoluble dietary fiber fat substitute

technical field

The invention relates to a method for preparing a fat substitute, in particular to a method for preparing a fat substitute based on wheat bran insoluble dietary fiber.

Background technique

The fourth national nutrition and health survey shows that the daily oil consumption per capita of urban residents in my country reaches 44g (fat energy supply ratio reaches 35%), which greatly exceeds the 25g recommended by the Nutrition Society (fat energy supply ratio is less than 30%). Based on this, the obese population is increasing year by year, and the age is gradually getting younger, and the related health risks (obesity, cardiovascular disease, diabetes, gout, gallstones, etc.) have seriously threatened the physique of our nationals, so it is necessary to try our best to Reduce fat intake in your daily diet. The "China Food and Nutrition Development Outline" (2014-2020) clearly pointed out that the development of new processed foods such as convenience foods, nutritious breakfasts, fast foods, and prepared foods that meet nutritional science requirements and food safety standards should be accelerated, and the types of dietary products should be continuously increased. With the improvement of people's health awareness and the change of dietary structure, the production of low-fat or fat-free food is an important way to improve people's dietary habits and improve people's health. Therefore, the research and application development of fat substitutes is particularly important.

A fat substitute (Fat Substitute, FS) is a substance that has the physical and sensory properties of fat, can be digested and absorbed by the human body, but provides low or no energy. Typically, FS mainly includes fat mimetics (capable of mimicking some, but not all, properties of fat), fat substitutes (generating no or less energy and having no effect on sensory properties) and fat analogs (molecular Physical and thermodynamic properties similar to fat, but contain little or no energy). High fat content endows food with the quality characteristics of tenderness, juiciness and smooth taste, and reducing the fat content in food will affect the acceptability of the product. Studies have shown that fat substitutes can significantly reduce the fat content and calories in the product while maintaining the similar taste of the product. In addition, fat substitutes can also improve the water holding capacity of meat, improve the slicing characteristics and eating flavor of the product, and significantly reduce the manufacturing cost. cost. Fat substitutes are mainly divided into protein-based fat substitutes, lipid-based and carbohydrate-based fat substitutes. The properties of different types of fat substitutes are compared in Table 1. Among them, protein matrix FS and lipid FS are difficult to be popularized and applied due to complex preparation process, high cost, narrow application range, and poor safety. The carbohydrate-based fat substitute (Based-carhydrate Fat Substitute, BCFS) is based on starch, vegetable gum, cellulose, etc., has no adverse reactions, has digestibility, good substitution effect, high safety, and long shelf life. Therefore, the fat substitute based on it meets the market demand and has a good application prospect in food processing.

Table 1 Sources and properties of fat substitutes

Wheat bran is a by-product of wheat production, with an annual output of more than 20 million tons in my country. At present, the use of wheat bran is single, and a large part of it will be used as animal feed. This use is extremely low in technical content, resulting in a serious waste of resources; sometimes it is used as a brewing auxiliary material for food processing, and the added value is low. Its further development is necessary to achieve efficient use of by-product resources. Among them, the use of wheat bran to prepare fat substitutes is also one of the development directions. Wheat bran contains starch, soluble dietary fiber and insoluble dietary fiber. At present, the soluble dietary fiber in wheat bran is used to extract and prepare wheat bran soluble dietary fiber fat substitute through spray drying; the starch in wheat bran is used to control the degree of enzymatic hydrolysis to become maltodextrin with low DE value to prepare Complex wheat bran fat substitute. However, insoluble dietary fiber is the main component of wheat bran, accounting for more than 80% of the composition of wheat bran. Using this as a substrate to prepare fat substitutes can improve the comprehensive utilization value of wheat by-products, and has great economic and social benefits.

The present invention is based on wheat bran insoluble dietary fiber, and prepares a safe, cheap and excellent fat substitute through cellulose modification.

Contents of the invention

The purpose of the present invention is to provide a preparation method of wheat bran insoluble dietary fiber fat substitute. The fat substitute prepared in this way is excellent in properties, and its water holding capacity and oil holding capacity and emulsification (3%) can reach 6.69g/g, 1.53g/g and 83.42%, which is better than maltodextrin3 (commercial product, respectively 4.56 g/g, 0.88 g/g and 78.02%).

In order to achieve the above object, the present invention adopts the following technical scheme: a preparation method of wheat bran insoluble dietary fiber fat substitute: specifically comprising the following steps:

(1) Crushing the wheat bran to 30-80 meshes, then cooking at a high temperature of 110-150°C, washing with water and filtering to obtain dietary fiber;

(2) Add 15-20% (v/w) NaOH lye and alkalize at 25°C for 1-2 hours;

(3) Add chloroacetic acid at a volume ratio of 1:1, etherify at 50-70°C for 4-5 hours, and then suction filter to obtain a crude fat substitute;

(4) After washing with water to remove insoluble matter, the filtrate is spray-dried to prepare the wheat bran insoluble dietary fiber fat substitute.

Beneficial effects of the present invention:

(1) The water-holding, oil-holding, and emulsifying properties of the fat substitute prepared by the present invention are better than existing products.

(2) The fat substitute prepared by the present invention can significantly reduce the fat content and calories in the product while still maintaining its similar mouthfeel.

Detailed ways

Example 1

Add 20% (v/w) NaOH lye to the wheat bran dietary fiber for alkaline treatment at 25°C for 1 hour; add chloroacetic acid to the alkaline treatment solution of wheat bran dietary fiber at a ratio of 1:1, etherify it at 50°C for 5 hours, and filter with suction A crude fat substitute is obtained; the filtrate is spray-dried after washing to remove insoluble matter, and the wheat bran insoluble dietary fiber fat substitute is obtained.

Example 2

Add 15% (v/w) NaOH lye to the wheat bran dietary fiber for alkali treatment at 25°C for 2 hours; add chloroacetic acid to the alkali treatment solution of wheat bran dietary fiber at a ratio of 1:1, etherify it at 70°C for 4 hours, and filter with suction A crude fat substitute is obtained; the filtrate is spray-dried after washing to remove insoluble matter, and the wheat bran insoluble dietary fiber fat substitute is obtained.

Example 3

Add 20% (v/w) NaOH lye to the wheat bran dietary fiber for alkaline treatment at 25°C for 1 hour; add chloroacetic acid to the alkaline treatment solution of wheat bran dietary fiber at a ratio of 1:1, etherify it at 70°C for 4 hours, and filter with suction A crude fat substitute is obtained; the filtrate is spray-dried after washing to remove insoluble matter, and the wheat bran insoluble dietary fiber fat substitute is obtained.

Example 4

All the other operations are the same as in Example 1 without washing with water.

Using water holding capacity, oil holding capacity and emulsifying property as indicators, the fat substitute before and after washing was compared with the commercially available maltodextrin3. The results are shown in Table 1.

Table 1 Comparison of properties of wheat bran insoluble dietary fiber fat substitutes

Sample serial number Water holding capacity(g/g) Oil retention (g/g) Emulsification (%) Example 1 6.69 1.53 83.42 Example 2 6.59 1.52 82.42 Example 3 6.62 1.48 80.42 Example 4 5.99 1.26 67.71 maltodextrin3 4.56 0.88 78.02

It can be seen from the measurement results that the water-holding, oil-holding, and emulsifying properties of the fat substitute can be significantly improved after the washing step, especially the emulsifying effect is the best. The performance of the fat substitute prepared by the process of the present invention with parameter setting is better than that of the same kind on the market Product maltodextrin3.

Claims (1)

1. A preparation method for wheat bran insoluble dietary fiber fat substitute, characterized in that: specifically comprises the following steps: (1) Crushing the wheat bran to 30-80 meshes, then cooking at a high temperature of 110-150°C, washing with water and filtering to obtain dietary fiber; (2) Add 15-20% (v/w) NaOH lye and alkalize at 25°C for 1-2 hours; (3) Add chloroacetic acid at a volume ratio of 1:1, etherify at 50-70°C for 4-5 hours, and then suction filter to obtain a crude fat substitute; (4) After washing with water to remove insoluble matter, the filtrate is spray-dried to prepare the wheat bran insoluble dietary fiber fat substitute.