Preparation Of Oat Fat Substitute

Nowadays, low-fat even no-fat attract immense attention as the promotion of balance diet. The research demonstrates that oat starch can formulate the stable gel in thermal condition which can simulate the quality of fat by enzymatic hydrolysis to produce Oat starch fat substitute OSFS. The soluble diet has the property of high viscosity and water-containing which can produce fine lubrication. Oat bran contains numerous soluble dietary fibers. With the combination of these as raw material, the balance diet can be produced as Oat Bran Fat replacer, OBFR. This research focuses on the characteristic of technology that producing OSFS, OBFR and hybrid of OSFS OBFR.The preparation of raw material:Firstly, take oat as the raw material; get oat starch by enzymatic hydrolysis. Based on single factor through the group experiment to get the regression formula:Y=51.32-1.58A-0.38B-4.07C-0.3D-1.91 AB-2.60AC+2.500E-005AD-4.34BC+0.80BD+1.45CD-7.26A2-2.79B2-6.74C2-6.35D2. It turns out that, with the stock ratio 1:10, PH 9,3 hours extraction duration, at the 45 ? extraction temperature, we can get the largest extraction as 50% at all above condition.The production of fat substitute:The fat substitute can be produced by oat starch enzymatic hydrolysis. Through the group experiment we can get the optimistic technology condition is that 20% the concentration of starch milk, the 15 min enzymatic hydrolysis duration,90 ? enzymatic hydrolysis temperature, by the control of the ingestion of high temperature resistance ?-amylase, producing the OSFS which DE value as 1.02-6.78. Reduce the oat bran to powder, produce the oat starter substitute by enzymatic hydrolysis, we can get that the optimistic condition of producing technology is that:the stock ratio as 11:15, the 20 min extraction duration, and the 80 ? extraction temperature, by control of the ingestion of high temperature resistance ?-amylase within 2-4u/g,5-10min enzymatic hydrolysis duration. Above this condition which can produce the OBFR DE value as 2-4.The research of the characteristics:With the discussion and analysis of the character of fat substitute, it turns out that with the 10% OBFR and 20% OSFS,15% OBFR and 15% OSFS. 20% OBFR and 10% OSFS. this hybrid's colloidal viscosity will be decrease when the growth of shearing rate. The OSFS and OBFR's gel tension, water containing, oil containing, stability of freeze thawing, property of emulsifying, stability of emulsify will be decreased as the growth of DE value. Of which while DE value is more than 4, the OSFS and OBFR's express as worse colloidal viscosity, as well the emulsibility, the stability of emulsify, the stability freeze thawing. While DE value within 2-4, the OSFS and OBFR is more propitious to be the fat substitute. In microstructure, the oat starter and oat bran been matured by enzymatic hydrolysis will express as miner diameter which easier to manufacture the fat substitute. In terms of hybrid of fat substitute, the mixture ratio of 10% OBFR and 20% OSFS, will enhance the stickiness of OBFR, as well as the OSFS's the water containing ability, oil containing ability, the strength of gel, which expand the property of OSFS and OBFR.The application of and OSFS and OBFR:Selecting the DE value within 2-4 of OSFS and OBFR, mix the OSFS and OBFR into several ratio will get low fat meat sausage, through the sense evaluate and the analysis of texture analyzer, it turns out that within 20% substitution of OSFS,20% substitution of OBFR, and 20% substitution of hybrid of fat substitution can produce the acceptable meat sausage by substitute of pork fat. Therein, the taste of hybrid fat substitution make the most similar taste as the full fat meat sausage, all other control group can be acceptable.