The Preparation And Application Of Fat Substitute

Fat is an important part of the food,giving food a unique flavor,but high fat intake is not conducive to health.However,simply reducing fat will affect the taste,so it is of great practical significance to reduce the amount of fat added to meet the consumer’s demand for low-fat health foods without affecting the sensory characteristics of the food.Experts and scholars have found that fat substitutes can alleviate this situation,so fat substitutes came into being.Fat substitute is a substance that mimics the fat-lubricated mouthfeel but does not provide or provide a small amount of energy.In this study,citrus pectin as a matrix was used to prepare fat substitutes by compounding carboxymethyl cellulose to study its rheological properties,and its application in brown rice food was also studied.The main contents and results of the study are as follows:(1)Using citrus peel as the main raw material and pectin extraction rate as the index,the optimum extraction process of citrus pectin was determined by single factor and orthogonal experiment.The extraction pH was 2.0 and the ratio of solid to liquid was 1:20.The extraction temperature was 85 °C and the extraction time was 90 min.The physical and chemical indicators were tested and the results showed that the purity of pectin was 74.8%,the degree of esterification was 77.45%,and the content of galacturonic acid reached 73.48%,it belongs to high ester pectin.(2)Phyllostachys pubescens was used as the raw material to prepare the purified cellulose from bamboo shoots by dilute sulfuric acid hydrolysis,alkaline cooking,bleaching,neutralization,and other processes.The aqueous solution of ethanol was used as the reaction medium,and a series of alkali and chloroacetic acid etherification processes were used to prepare carboxymethyl.Based on the cellulose product,the prepared product was characterized by scanning electron microscopy,infrared spectroscopy,and X-ray diffraction analysis.It was found that the prepared bamboo fibrous carboxymethyl cellulose belongs to the cellulose II type structure.(3)Using pectin as a base,compound carboxymethyl cellulose was used to prepare fat substitutes.Using emulsification as the index,the optimal preparation conditions for fat substitutes were determined by single factor and orthogonal experiments.The compounding ratio was 4:6,the stirring time was 4 h,and the stirring temperature was 30 °C.The rheological data show that the sol sample is a typical non-Newtonian fluid,and as the shear rate increases,the shear stress also increases.(4)The prepared fat substitute was applied to the brown rice product,and a texture analyzer was used to compare and analyze the extruded product and the brown rice product.The study found that when 2 % of the fat substitute was added,the extruded product was not much different from the brown rice original product in terms of crispness and crunchiness.