Research On The Preparation And Application Of Soy Protein Based Fat Mimetic

As people's living standards improve,the health problems caused more and more people's attention by excessive fat intake.Ice cream products contains high fat content,does not meet modern nutrition for low-fat diet requirements.Study of a fat mimetic applied to the ice cream,not only can give the ice cream a good physical and sensory characteristics,but also reducing fat content and reduce diseases by excessive intake of fat.In this paper,soy protein isolate as main material,is studied for the preparation procedures of soy protein isolate based fat mimetic,and drawing the best recipe to make it consistent with the physical and sensory properties of fat,to simulate fat standards.And further study of the physical and chemical properties of soy protein isolate based fat mimetic,examining the fat mimetic substitution effect of ice cream in ice cream system,providing technical parameters for the utilization of Ice Cream fat mimetic.Making soy protein broken gel to prepare fat mimetic,the results can not meet the requirements of 10?m or less,the soy protein broken gel method is not feasible.By enzymatic hydrolysis of modified soy protein isolate,studied the emulsifying,foaming features of the degree of hydrolysis 1%to 6%.The results showed that:solubility significantly increased.Solubility was up to 67.85%when the degree of hydrolysis was 6%.With 114.1 percent increase when compared with unhydrolyzed protein;emulsification was reduced the first increase after.When DH 1%,emulsification was the highest of 0.479,the emulsion stability had no significant changement;a significant increasement in foaming,reaching a maximum of 107.3%when the degree of hydrolysis of 2%,the foam stability decreases;significantly decreaced of 47.6%water hold capicity in the degree of hydrolysis of 1%;oil hold significantly increased 44.2%when the degree of hydrolysis of 1%;viscosity and particle size were significantly reduced.Fat mimetic was prepared by the the soy protein of degree of hydrolysis of 1%and 5%and xanthan gum complex.And then the optimal microparticle process,debittering process,drying methods,textural characteristics and rheological properties are researched.The results showed that:optimize the conditions for a shear rate of 8000rpm,shearing time 6min.sensory evaluation showed that the optimal ?-cyclodextrin add amount was 1.5%of fat mimetic.The drying results showed that:spray drying the sample in terms of color value,respectively,than non-drying and freeze-dried sample increased 2.94 and 1.64,but was no significant differences with non-drying sample in terms of the viscosity values.In terms of particle size were reduced 2.4?m and 11.65?m compared with both.Therefore select spray dried as the drying methods.The textural properties results showed that:the increasement of xanthan gum had caused increasing of the hardness,consistency,cohesion,the viscosity index of the composite system.The rheological properties results showed that,xanthan gum could significantly improve G'and G",and played a role in stabilizing the complex architecture,while the same amount of xanthan gum addition,DH 1%enzyme protein were higher than DH 5%enzymatic proteins in the viscoelastic.Fat mimetic application experiments,studied the effects of different fat mimetics effect of substitution and different fat mimetic replacement rate.The results showed that:DH5%of protein and xanthan gum ratio of 96:4 in the fat mimetic of the indicators were lower than full-fat ice cream,but better than the fat-free ice cream and other fat mimetic,the highest sensory evaluation to reach 21.8 points,close to full-fat ice cream.Replacement rate of 25%had no significant difference with full-fat ice cream in color,swelling,hardness,and the sensory evaluation score was 24.5,close to the full-fat ice cream.Therefore,the best alternative was selecting degree of hydrolysis 5%enzyme protein and with xanthan gum ratio of 96:4 in the replacement ratio of 25%.