CN106666519A - Fat substitute containing active ingredients of pomelo peel, as well as preparation method and application thereof - Google Patents

Abstract

The invention discloses a method for preparing a fat substitute containing active components of pomelo peel, which comprises the steps of inactivating enzymes, acid extraction, concentrating and preparing pectin concentrate and preparing calcium ascorbate solution. Add ethanol aqueous solution to the calcium ascorbate solution, stir well to disperse the calcium ascorbate evenly, then add it to the pectin concentrate, leave it to stand to form a gel, which is a fat substitute containing the active ingredient of pomelo peel. The invention also discloses the fat substitute containing the active ingredient of pomelo peel prepared by the above method and its application in the preparation of rice products. In the present invention, when extracting pectin and preparing calcium ascorbate, it is not necessary to separate calcium, magnesium ions and calcium sources, nor to add ethanol to precipitate and purify, but to mix the two and form a high-strength coagulate with the participation of ethanol. glue. The preparation method is simple and the cost is low, and the prepared fat substitute has high gel strength, good formability and strong emulsification.

Description

Fat substitute containing active ingredients of pomelo peel, its preparation method and application

technical field

The invention belongs to the field of food science and technology, and in particular relates to a fat substitute containing an active ingredient of pomelo peel, a preparation method and an application.

Background technique

Nearly 40 years of reform, opening up and stable development have greatly promoted the improvement of the living standards of our people on the one hand, and on the other hand have brought about increasingly serious problems of overweight and obesity, and a series of diseases such as cerebral thrombosis and hypertension are increasing day by day. , Obesity is becoming younger and younger. The emergence and development of these problems, on the one hand, make people gradually realize the dangers of excessive intake of fat, and cause people to become more and more sensitive to the fat content in food. With the research on products that can meet people's demand for taste, fat substitutes came into being. Excellent fat substitutes can keep people's total calorie intake at a low level without hunger feeling under the premise of maintaining the good taste of food after consumption, so that no excess calories in the body will be converted into fat.

The fat substitutes currently on the market are mainly divided into 4 categories: fat matrix, protein matrix, carbohydrate matrix and compound fat substitutes. Judging from the requirements of substitutes, fat-based fat substitutes are real fat substitutes, which have almost the same quality as fats, but their disadvantage is that they still maintain high calories; due to their low calories, they are safe and The sources of raw materials are abundant, and the fat substitutes of carbohydrate matrix and protein matrix are highly recognized. The direction of research in the field of fat substitutes in my country is mainly concentrated in the field of protein, starch and soluble dietary fiber in carbohydrates as raw materials. For example, Chinese patent document CN201510373052.8 discloses a preparation process of rice bran dietary fiber fat substitute; Chinese patent document CN201310164730.0 discloses a processing method of starch-based fat substitute; Chinese patent document CN201110138230.0 discloses a Using rice starch to prepare a low DE value maltodextrin fat substitute method; Chinese patent document CN201310361741.8 discloses an inulin fat substitute; Chinese patent document CN200810235930.X discloses a method of adding water to wheat bran and heating to extract Methods of preparing fat substitutes from active ingredients.

Pectin is linear polygalacturonic acid and poly-L-rhamnogalacturonic acid whose hydroxyl groups are methylated to different degrees, and it is an important class of carbohydrate matrix fat substitutes. The pectin used in the existing pectin fat substitutes mostly uses the peels of pomelo, citrus, apples and other fruits as raw materials, which are extracted with hydrochloric acid, squeezed and filtered, concentrated in a vacuum, precipitated with ethanol, and then washed, dehydrated, dried, and pulverized And made. Among them, pomelo (Citrus maxima) is the ripe fruit of pomelo of Rutaceae plant, produced in my country's Fujian, Jiangxi, Hunan, Guangdong, Guangxi, Zhejiang, Sichuan and other southern regions, its skin contains rich pectin (content is about 6%) active It is an ideal raw material for making pectin. However, the above-mentioned method for extracting pectin from the pericarp is cumbersome, takes a long time, and the cost of using it as a fat substitute is relatively high.

Contents of the invention

A technical problem to be solved by the present invention is to provide a method for preparing a fat substitute containing the active ingredient of pomelo peel, which is simple to operate, less time-consuming and low in cost, and the prepared fat substitute has higher gel strength , Good formability and strong emulsification.

The second technical problem to be solved by the present invention is to provide a fat substitute containing the active ingredient of pomelo peel prepared by the above method.

The third technical problem to be solved by the present invention is to provide an application of a fat substitute containing pomelo peel active ingredients in the preparation of rice products.

In order to solve the above-mentioned first technical problem, the technical solution of the present invention is:

A preparation method of a fat substitute containing active ingredients of pomelo peel, comprising the steps of:

1) Cut 500 parts by weight of fresh pomelo peel into small pieces, put them into water, heat to 85-100°C, keep warm for 5-45min to inactivate the enzyme, then repeatedly press to remove the juice and rinse with hot water at 45-60°C Step until the lotion is colorless, then press the juice to get pre-treated pomelo peel;

2) According to the ratio of material to liquid 1: (10-40), add the pretreated pomelo peel into the tartaric acid aqueous solution with a mass fraction of 1-3%, heat it to 40-60°C, and then ultrasonically treat it for 3-10 minutes;

3) Suction filtration, cooling, and concentrating the filtrate to 20-50% of its volume to obtain a pectin concentrate, which is set aside;

4) 1 to 5 parts by weight of ascorbic acid and 40 to 60 ° C are prepared into an aqueous solution with a mass fraction of 40 to 60%, and a calcium source is added, wherein the ratio of ascorbic acid to the calcium source is 1: (0.4 to 0.6), Ultrasonic reaction for 2 to 6 minutes to obtain a calcium ascorbate solution; the calcium source is at least one of calcium carbonate, calcium oxide and calcium hydroxide;

5) Add ethanol aqueous solution to the calcium ascorbate solution according to 4 to 8 times the volume of the pectin concentrate, stir well to disperse the calcium ascorbate evenly, then add it to the pectin concentrate prepared in step 3), and let stand for 16- After 24 hours, a gel is formed, which is a fat substitute containing the active ingredient of pomelo peel; the volume fraction of the ethanol aqueous solution is more than 60%.

Further, in the step 1), the particle size is 2-5mm.

Further, in the step 1), the time for incubating to inactivate the enzyme is 10-15 minutes.

Further, in the step 2), the solid-to-liquid ratio is 1:(20-30).

Further, in the step 2) and step 4), the ultrasonic power of the ultrasonic treatment is 100-300W.

Further, in the step 3), the filtrate is concentrated to 20-35% of its volume by rotating under reduced pressure.

Further, in the step 5), the amount of the aqueous ethanol solution added to the calcium ascorbate solution is 5-6 times the volume of the pectin concentrate, and the volume fraction of the aqueous ethanol solution is 80-95%.

In order to solve the second technical problem above, the present invention also provides a fat substitute containing the active ingredient of pomelo peel prepared by the above method.

In order to solve the above-mentioned third technical problem, the present invention also provides the application of the fat substitute containing the active ingredient of pomelo peel in the preparation of rice products, and the rice products are brown rice rolls, snow cakes or senbei (ie pancakes) .

The present invention has following beneficial effect:

1) When extracting the pectin active ingredient in pomelo peel, the steps of removing calcium and magnesium are reduced; when preparing the pectin concentrate, ethanol is not added for precipitation, which simplifies the process steps.

2) The prepared calcium ascorbate is not purified by adding ethanol precipitation but adding a large amount of ethanol for dispersion and then directly adding pectin concentrate to prepare gel, which further simplifies the process and reduces the cost.

3) Since the preparation of calcium ascorbate added a calcium source and generated calcium ascorbate, and the calcium and magnesium contained in grapefruit peels also entered the prepared pectin concentrate, therefore, the ethanol dispersion of calcium ascorbate was added to the pectin concentrate In the pectin solution, the introduction of calcium and magnesium ions not only offset the adverse effect on the gel formation caused by the relative increase of the pH value of the pectin concentrate, but also formed a stronger gel.

4) When the prepared gel is used as a fat substitute in the preparation of rice products, due to the presence of calcium-containing pectin, glycerin and ethanol in the gel, it not only has good formability and emulsification, but also the prepared rice The product has the unique flavor of pomelo.

5) The introduction of calcium ascorbate and the reduction of oil content can reduce the production of hardwood, and the prepared rice products have better freshness and quality preservation effects.

6) The prepared fat substitute can also be used as a thickener, gelling agent, binder or stabilizer in the preparation of rice products.

detailed description

The present invention will be described in further detail below in conjunction with specific embodiments.

Example 1

1) First cut 500 parts by weight of fresh pomelo peel into 2-3mm pieces, put it in water, heat it to 90°C, keep it warm for 10 minutes to inactivate the enzyme, then repeatedly press to remove the juice and rinse with hot water at 50°C Step until the lotion is colorless, then press the juice to get pre-treated pomelo peel;

2) Add the pretreated pomelo peel into the tartaric acid aqueous solution with a mass fraction of 3% according to the material-to-liquid ratio of 1:20, heat it to 40°C, and use an ultrasonic wave with a power of 200W for 8 minutes;

3) Suction filtration while it is hot, and concentrate the cooled filtrate to 40% of its volume by rotating under reduced pressure to obtain a concentrated pectin solution for subsequent use;

4) Prepare 3 parts by weight of ascorbic acid and 50° C. to form an aqueous solution with a mass fraction of 50%, add 0.8 parts by weight of calcium carbonate, and react with an ultrasonic wave with a power of 200W for 3 minutes to obtain a calcium ascorbate solution;

5) Add 95% ethanol to the calcium ascorbate solution according to 5 times the volume of the pectin concentrate, stir fully to disperse the calcium ascorbate evenly, then add it to the pectin concentrate prepared in step 3), let it stand for 20 hours, Forms a gel, which is a fat substitute containing the active ingredient of grapefruit peel.

Example 2

1) Cut 500 parts by weight of fresh pomelo peel into 2-3mm pieces, put it in water, heat it to 85°C, keep it warm for 25 minutes to inactivate the enzyme, then repeatedly press to remove the juice and rinse with hot water at 45°C Step until the lotion is colorless, then press the juice to get pre-treated pomelo peel;

2) Add the pretreated pomelo peel into the tartaric acid aqueous solution with a mass fraction of 2.5% according to the ratio of solid to liquid 1:30, heat it to 50°C, and use an ultrasonic wave with a power of 150W for 8 minutes;

3) Suction filtration while it is hot, and concentrate the cooled filtrate to 30% of its volume by rotating under reduced pressure to obtain a concentrated pectin solution for subsequent use;

4) Prepare 2 parts by weight of ascorbic acid and 45° C. into an aqueous solution with a mass fraction of 50%, add 0.38 parts by weight of calcium oxide, and react with an ultrasonic wave with a power of 150W for 4 minutes to obtain a calcium ascorbate solution;

5) Add 85% ethanol to the calcium ascorbate solution according to 6 times the volume of the pectin concentrate, stir well to disperse the calcium ascorbate evenly, then add it to the pectin concentrate prepared in step 3), let stand for 24 hours, Forms a gel, which is a fat substitute containing the active ingredient of grapefruit peel.

Example 3

1) Cut 500 parts by weight of fresh pomelo peel into 2-3mm pieces, put it in water, heat it to boiling, keep it warm for 8 minutes to inactivate the enzyme, then repeatedly press the juice off and rinse with hot water at 45°C Step, until the lotion is colorless, then press the juice to get pre-treated pomelo peel;

2) Add the pretreated pomelo peel into the tartaric acid aqueous solution with a mass fraction of 1.5% according to the material-to-liquid ratio of 1:30, heat it to 50°C, and use an ultrasonic wave with a power of 300W for 4 minutes;

3) Suction filtration while it is hot, and concentrate the cooled filtrate to 20% of its volume by rotating under reduced pressure to obtain a concentrated pectin solution for subsequent use;

4) Prepare 2.8 parts by weight of ascorbic acid and 45° C. into an aqueous solution with a mass fraction of 50%, add 0.4 parts by weight of calcium carbonate and 0.4 parts by weight of calcium hydroxide, and react with an ultrasonic wave with a power of 200W for 3 minutes to obtain a calcium ascorbate solution;

5) Add 75% ethanol to the calcium ascorbate solution according to 7 times the volume of the pectin concentrate, stir well to disperse the calcium ascorbate evenly, then add it to the pectin concentrate prepared in step 3), let stand for 16 hours, Forms a gel, which is a fat substitute containing the active ingredient of grapefruit peel.

Example 4

1) Cut 500 parts by weight of fresh pomelo peel into 2-3mm pieces, put it in water, heat it to boiling, keep it warm for 6 minutes to inactivate the enzyme, then repeatedly press to remove the juice and rinse with hot water at 60°C Step, until the lotion is colorless, then press the juice to get pre-treated pomelo peel;

2) Add the pretreated pomelo peel into the tartaric acid aqueous solution with a mass fraction of 2.5% according to the material-to-liquid ratio of 1:30, heat it to 50°C, and use an ultrasonic wave with a power of 200W for 5 minutes;

3) Suction filtration while it is hot, and concentrate the cooled filtrate to 30% of its volume by rotating under reduced pressure to obtain a concentrated pectin solution for subsequent use;

4) Prepare 2 parts by weight of ascorbic acid and 45° C. into an aqueous solution with a mass fraction of 50%, add 0.5 parts by weight of calcium hydroxide, and react with an ultrasonic wave with a power of 200W for 3 minutes to obtain a calcium ascorbate solution;

5) Add 80% ethanol to the calcium ascorbate solution according to 5 times the volume of the pectin concentrate, stir well to disperse the calcium ascorbate evenly, then add it to the pectin concentrate prepared in step 3), let it stand for 20 hours, Forms a gel, which is a fat substitute containing the active ingredient of grapefruit peel.

Example 5

The fat substitute containing the active ingredient of pomelo peel prepared in Example 4 above was used to prepare brown rice snow cake.

The raw material for preparing the brown rice snow cake consists of three parts: 1) main raw material; 2) auxiliary raw material; 3) surface coating, and the weight percentage among the main material, auxiliary material and seasoning is 62%, 23% and 15%. Among them, the main raw materials: 55.9% of brown rice flour, 2% of polished rice flour, 18.4% of glutinous rice flour, 0.2% of fat substitute containing active ingredients of pomelo peel, 16% of white sugar, and 7.5% of table salt; among auxiliary materials: 90.5% of fat substitute , salt 7.5%, monosodium glutamate 1.5%, taste nucleotide disodium 0.5%; seasoning: gelatin water 40%, sugar powder 60%.

The preparation method of this brown rice snow cake comprises the steps:

(1) Crush the brown rice until the particle size is not greater than 80 meshes, and transport it to the steamer, and at the same time add the polished rice flour, glutinous rice flour, fat substitute containing the active ingredient of pomelo peel, white granulated sugar, and table salt in order, Stir evenly through a steamer, stir for 15 seconds, add 5% water by weight of brown rice flour, heat through steam, steam refining gelatinization time is 8 minutes, steam pressure is 0.04MPa, and temperature is 110°C to make gelatinized rice The dough is input into the kneading machine for the next step of processing.

(2) Add the auxiliary materials into the kneading machine, knead the auxiliary materials and the gelatinized rice dough together through the kneader, cool down to below 30°C, and discharge the air bubbles in the gelatinized rice dough at the same time to make the rice dough rough.

(3) The raw rice dough is transported into the hopper of the forming machine, and the green embryos of various shapes are made by pressing the dough sheet and forming by a mold.

(4) Input the prepared green bodies of various shapes into the dryer and dry them until the water content is 18%, that is to say, the drying of the green bodies is completed.

(5) Lay the dried green embryos flat in the humidity control room, so that the internal and external moisture of the green embryos can be balanced.

(6) Send the green body whose internal and external moisture has reached a balance into a baking machine for baking to obtain a green body with an enlarged volume.

(7) Evenly spray the seasoning on the surface of the green body to obtain the finished brown rice snow cake.

The brown rice snow cake has good formability, high calcium content, low oil content, strong antibacterial property, and good taste and flavor.

Claims (10)

1. a kind of preparation method of the fat substitute containing pomelo peel active component, it is characterised in that：Comprise the following steps：

1) the fresh grapefruit skin of 500 weight portions is first cut into particle, is put into water, be heated to 85~100 DEG C, be incubated 5~45min The enzyme that goes out is carried out, the step of pressure is then repeated removing juice and rinsed with 45~60 DEG C of hot water, until washing lotion is for after colourless, then is pressed Juice is removed, pretreatment pomelo peel is obtained；

2) by solid-liquid ratio 1:(10~40) will be pre-processed during pomelo 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) suction filtration, cooling, concentrate the filtrate to the 20~50% of its volume, obtain fructose concentrating liquid, standby；

4) ascorbic acid of 1~5 weight portion and 40~60 DEG C are configured to the aqueous solution that mass fraction is 40~60%, add calcium The amount ratio that material is pressed in source, wherein ascorbic acid with calcium source is 1:(0.4~0.6), it is molten that 2~6min of ultrasonic reaction obtains Calcium Ascorbate Liquid；The calcium source is at least one in calcium carbonate, calcium oxide and calcium hydroxide；

5) in by 4~8 times of volumes addition ethanol water to ascorbic acid calcium solution of fructose concentrating liquid, it is sufficiently stirred for so that anti- Bad hematic acid calcium is dispersed, is then added to step 3) in the fructose concentrating liquid for preparing, 16~24h is stood, gel is formed, As contain the fat substitute of pomelo peel active component；The volume fraction of the ethanol water is more than 60%.

2. the preparation method of the fat substitute containing pomelo 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 pomelo 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 pomelo 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 pomelo 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 pomelo peel active component according to claim 1 and 2, its feature exists In：The step 3) in, filtrate is through the spin concentration to the 20~35% of its volume that depressurizes.

7. the preparation method of the fat substitute containing pomelo peel active component according to claim 1 and 2, its feature exists In：The step 5) in, it is 5~6 times of bodies of fructose concentrating liquid to add to the amount of the ethanol water in ascorbic acid calcium solution Product, the volume fraction of the ethanol water is 80~95%.

8. the fat substitute containing pomelo peel active component that prepared by any one of claim 1 to 7 methods described.

9. application of the fat substitute containing pomelo peel active component described in claim 8 in rice made products preparation.

10. application of the fat substitute containing pomelo 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.